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Iou 0 4 ‘011 011 0 awal 0 O 041 I o .I'w41441la4001 1 o Iva“: 11.011114110414020 .. 4 41 1 I I4 4 10.001 I 11.’nla1..vlll1 LIP-11002 1.1 IIII. 4 4 II 1 4 . . I 4 U4 . y! . 1 .4101... I . 4 o-\.11u . I o I I on. I’Iv 0“ I 0". 1n. 0'40 I0 0 . .IIIo 10w 4 lubuoIocoIInjl 0000.14011\4\IQQO§04I.IQ I 4 1 . 1 41.0! \’ IO 14 .1: 4 . . _ ... . 4 4 . . 14... . 1 Fr v .1 4 . 4 1 4 4 \ . 1 . “I . 4 I 1 4 144 1 41 1 .1 4'11. 11I1I 444\l;101011 44 1 .1 44 1 4 I1’400\4‘ I I1! 1 . 4 41 . .0 Attbfl104fla10 v0h03001“0"d”1\4 O I . 1 . . .. 4 . 4 . . Q g Q .4 1 I . . I Q . 4 . . 4 . 4 I 1 . t 4 1 v \ 1 . I 1 4 4 . . . 4 . 0 l 1 . . . 4 x I _ I 1 4 4 4 4. . 1 4. . a“ afiII r.» 1 4 4 \4\ 4 I 4 4 1 14 4 1 .- 4 I 1 1 4 4 . 4 4 -&I .4 1 - wldo 04 0 O I! - The experience is in the bottle. .jk Just a few drops of this delicious fruit sauce makes all the difference to soup, entrécs, &c., in fact, all dishes, hot or cold. Large bottles cost only 8d., but be sure it is the “ One and Only ll.P. Sauce." The Handy Suet. sueddedATGM For Puddings, Mince Meat, Pie Crust. IS ALL READY TO MIX WITH THE FLOUR. “ATORA” is fresh Beef Suet, thoroughly refined alter the skin and impurities have been removed. It is the most wholesome and digesliéle of all fats. For frying your fish use “Atora” in Blocks. It will be a revelation to you how sweet and crisp the fish will be. It does not soak into the article fried, and does not repeat ‘ nd cause heartburn. Recipes and directions in each carton. Sold by all first-class Grocers, Provision Dealers, and Stores. Being concentrated, it goes much farther than raw suet. No preservatives used. _' U00" l C‘J'T‘ffl‘. r” I Manchester. 53$ UAKEY’S SPEGIALITIES. WELLINGTON KNIFE POLISH. , _ Prepared for ()zikey’s Patent Rubber Knife Boards and all Patent Ixnife- Lleanmg Machines. In Canisters, 3d., 66.,1/-, 2/8, and 4/- eaCh- “ POLYBRILLIANT " ROUGE POMADE- For Cleaning all Metals. In Tins, 11., 21., 31L, and ad. WELLINGTON BLACK LEAD. Tlie Best for Polishing Stoves, Grates, and Ironwork, without waste, dirt, or dust. In 16., 21., and MI. Blocks; and 1/» Boxes. FURNITURE CREAM. For Cleaning and Polishing Furniture, Patent Leather' OiICIOth’ &C' Glass and Stone Bottles, Bd- imd 1/- BRUNSWICK BLACK. For Beautifying and Preserving Stoves and i all kinds of Ironwork. Bottles 64., 1/-, and 2/-- ' SI'LVERSMITHS' SOAP. - (Non-Mercurial) for Cleansing and Polishing Silver, EleCtro'Plate~ Plate-Glass, Marble, 8:0. Tablets. Bil. Bold Everywhere by Ironmongora. Grocers, Druggiltl, 011mm, to. JOHN OAKEY & SONS, Ltd" LONDON, S.E. For a SOUP THICKENER ALWAYS USE BOBINSOII'S ” PATENT ” BAHLEY "m pownza roam" Also best for BARLEY WATER, BIANBMANGES, 8m. ' KEEN, RUBINSUN & 60., Ltd.,‘Lond0n.- ; FOR HIGH- CLASS COOKING J. SAINSBURY’S PROVISIONS . . ARE PAR EXCELLENCE. E E E Chief Depdt: BLACKFRIARS, CITY. BRANCHES THROUGHOUT LONDON, SUBURBS, AND THE PROVINCES. _\ KNOWN ALL OVER \\‘ MAKES 111:: UGHTEST > BREAD. CAKES, BUNS,PASTRY, ETC. Sold everywhere. Is economical and reliable. - “kw-"~M— NO HOUSEHOHL—l-IS-g-QOULD as WITHOUT IT] MRS. BEETON'S BOOK OF HO USEHOLD MANAGEMENT FISH. 5-Cod. u—Gurnet. 4 ' Mackerel. :o—Flounder. 9—Plaice. 3" John Dory. 8—Herring. z—Grayling. 7' * Salmon. 6-Whiting. r—Red Mullet. n—Crayfish. MRS. BEETON'S BOOK OF HOUSEHOLD MANAGEMENT A GUIDE TO COOKERY IN ALL BRANCHES DAILY DUTIES MENU MAKING MISTRESS & SERVANT HOME DOCTOR HOSTESS & GUEST SICK NURSING MARKETING THE NURSERY TRUSSING & CARVING HOME LAWYER NEW EDITION REVISED, ENLARGED. BROUGHT UP TO DATE AND FULLY ILLUSTRATED D WARD,LOCKI&CO"LIMITED LONDON, MELBOURNE AND TORONTO 1915 PREFACE TO NEW EDITION FOR nearly, half a century Mrs. Beeton has been the guide, philosopher and friend, of countless happy homes. In every English-speaking country her “ Household Management ” has appeared amongst the wedding, presents of a bride as' surely as. the proverbialfsalt cellars, and thousands of grateful letters testify that it. has often, proved, the mostv useful gift of all. Many competitors have. paid Mrs. Beeton the come pliment of imitation and adaptation up to, and Sometimes beyond, theutmost limits the law allows, but her work stands to-dayiras of old, without a rival. Press and public have alike proclaimed its merits. Every writer dealing with the reality or romance, of domestic lifeihas recorded its constant rescue of young housekeepers from perplexity and woe. Sir Arthur Conan Doyle, in his. great study of married life, ' entitled “ A Duet, with an occasional Chorus,”'makeshisiheroine say,— “Mrs. Beeton must have been the, finest housekeeper in the world. Therefore, Mr. Beeton must have been the happiest and most comfort- Yable man ”; and his hero concludes, that “this b00k has mo're'wisdcim t0' the square indh than any work 0f man "—a wonderful testimonial when one remembers that the last editi0n thus praised contains more than 80,000 square inches of closely packed information. I The book of Household Management has not, however, Imainta'ined its great reputation solely by the merits'of its firstissue. ,It is true that Mrs. Beeton brought.t0 its. origin such ability, method, and con? I sc'ientiouslicare, that with the ekception of corrections demanded. by,_' changing prices, proCesses and materials, her work stands Practically. unaltered to the present day. 'But 'if' nothing has been“ taken away, very much has been added. Eight years after the first appearance of the book, an enlarged and revised edition was .found necessary. Since then the changing years have brought extra information, new features, and increased size,..till we find the new edition we are now introducing ' v vi PREFACE TO NEW EDITION to public notice has twice the number of pages and is four times the size of its modest ancestor. It may seem strange that a book, originally considered most com- prehensive and complete, should have needed such transformation. The world, however, has travelled of late at electric speed, and the far-reaching changes of time have touched household affairs from standpoints apparently far remote. In cookery, for example, where the growth of our pages is most notice- able, many causes have contributed to change. We have relinquished almost entirely the old British prejudices against things foreign, and adopted, in great measure, those French methods which established a bond of union among good cooks all the world over, long before l'mtente cordiale became a recognized newspaper phrase. Increased habits of travel have taught us the favourite dishes of other Countries, while improved means of transport have brought to our doors fresh food supplies from all quarters of the earth. Cookery schools and classes have alsd educated many mistresses to the possibilities of the art, and encouraged them to insist on more variety and delicacy in their daily fare than the plain cook of old was wont to furnish. In short, every tendency of modern life, with greater wealth possibly—greater luxury certainly—is towards a tremendous enlargement of everyday cookery. In the present issue is given all information necessary to meet present- day demands in this respect. Amongst the principal features of our new issue are-d“l APPEARANCE.r—Th8 book has been re-composed throughout from a special fount of new type, of size and clearness to suit modern re- quirements, and printed on the best English paper, and strongly and artistically bound in half leather. ILLUSTRATIONS.-—The book has been copiously illustrated in the most useful manner. Hundreds of photographic reproductions of actual dishes, processes, and materials have been included. No ex- pense, however great, has been spared in obtaining the best possible results. The numerous coloured plates have been faithfully reproduced from nature, and printed in fourteen colours in the highest style of lithographic art. Cooxsmn—All the old cookery recipes have been carefully re-tested and prices and details altered wherever necessary. More than two thousand new recipes are given, contributed by Mr. C. Herman Senn, PREFACE TO NEW EDITION vii assisted by some of the most famous chefs and teachers of the art that the world contains. PRIcns.-~The cost of the recipes and the prices of articles mentioned in this book have been most carefully, minutely, and diligently averaged from lists compiled from the most reliable authorities all Over the king- dom. The task of estimating these prices has been among the most difficult and perplexing problems encountered in revising this work. Some provisions fluctuate greatly in price from day to day, whilst a very great difierence indeed exists between the cost of purchases made in town or country, for cash or for credit, by mistress or by maid, selected personally or as allotted to you to suit the convenience of a tradesman. After a most minute consideration of the factors involved, we believe the costs given in our recipes should hardly ever be exceeded ; whilst the housewife who gives the trouble needed to buy in the most advan- tageous manner, will Often be able to effect a very considerable saving on the prices quoted. TRUSSING.—This, a frequent difficulty in small households, has been carefully explained and illustrated by numerous photographs, showing the methods of the best professionals. CARvINO.—Our ancestors held a practical knowledge of this art indispensable to the education of every gentleman. We moderns also realize how much a really good carver can do towards diminishing waste, distributing choice portions equally, and maintaining the sightly appearance of a joint. The art has been thoroughly dealt with and very fully illustrated by a unique series of photographs of the methods of the best professional carvers. Snavmrrss.--The most recent and popular designs are illustrated, and diagrams given showing clearly how every fold is made in producing these patterns. COLONIAL AND FOREIGN Cooxsav.—This section has been enor- mously increased: Australian, American, Canadian, South African, German, Italian, and all foreign cookeries, have been comprehensively dealt with, so that Britons living under other skies may learn how to combine the dishes of their adopted country with those Of the Mother- land. We at home may also gain variety in our own menus, and learn how to give a complimentary and characteristic repast when welcoming guests from abroad. viii PREFACE TO NEW EDITION VEGETARIAN Cooxnnv, which is so strongly believed in and practised by many thousands, has been carefully dealt with. Cnarmo DISH AND Cassaaoriz Cooxaav, now so popular with cooks, and indispensable in Flat life and for all amateur cookery and irnpromptu meals, is dealt with in a new chapter. Tan LIEDICAL AND NURSING CHAPTERS have been contributed by two of our most eminent physicians. l THE LEGAL MEMORANDA has been contributed by a well-known barrister, author of several standard law bopks, We take this opportunity of expressing our gratitude to many eminent authorities and great firms for the courtesy, thoroughness, and disinterested zeal with which they have given time, information, facilities, and assistance to us, Whilst engaged in our long, laborious, but engrossing task of compressing all information of practical value to our readers into the new “ Mrs. Beeton.” It would be out of place in a preface to allude to all the many features of our new issue. Many are there, and all the old Mrs. Beeton as well. For details, and also because it is easy in a book of this size to look for information in the wrong place, we would ask our readers to make use of the very comprehensive index and tables of contents furnished here- with. All these new features have had one disastrous effect from the pub- lishers' point of view. The book as it now stands is half as large again as the previous edition, and is offered at the same price. We belieVe this to be by far the greatest value for money ever given in book pro- ductiom We can only trust that this new and enlarged edition of MRS. BEETON’S HOUSEHOLD MANAGEMENT will meet with the same hearty welcome its old and well-tried predecessors have always enjoyed. ABRIDGED PREFACE TO THE FIRST EDITION I MUST frankly own that, if I had known beforehand the labour which this book has entailed, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and sufiering which I had seen brought about by household mis-management. I have always thought that there is no more fruitful source of family discontent than badly-cooked dinners and untidy ways. Men are now so well served out of doors- at clubs, hotels and restaurants—that, to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as all the other arts of making and keeping a comfortable home. In this book I have attempted to give, in the chapters devoted to cook- ery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the method of preparing each dish, and a careful estimate of its cost, the number of people for whom sufiicz'ent, and the time when seasonable. Friends in England, Scotland, Ireland, France and Germany have very materially aided me. A diligent comparison with the works of the best modern writers on cookery has also been necessary to the faithful fulfilment‘of my task. But in the department belonging to the Cook I have striven to make my work something more than a Cookery-Book, and have, therefore, given a short account of the natural history of the animals and vegetables which we use as food. I have followed the animals from their birth to their appearance on the table ; have described their management; the position of the various joints ; and the methods of carving Meat, Poultry and Game. Skilful artists have designed the numerous drawings which illustrate many im- portant and interesting items. The coloured plates are a novelty not Without value. z PRILF ACE Towards the end of the work will be found valuable chapters on the “ Management of Children,” l‘ The Doctor," “ Legal Memoranda," which have been contributed. by a great physician and an eminent solicitor. I wish here to acknowledge the kind letters and congratula- tions I have received during the progress of thi work nd have only further to add, that I trust the result of the four years’ incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen. 248, Strand, 1861.. ISABELLA BEETON. CRAP. II III IV w WI IVIII m X m m1 IIIII XIV XV XW XVII XWH Xm XX Xm XXII )(DiIII XXIV XXV XXVI XXVI! xmmI XXIX XXX XXXI XXXII XXXIII XXXIV XXXV XXXVI XXXVH XXXVIII GENERAL CONTENTS TEE MISTRESS . . . . . . 1 TEE HOUSEKEEFER . . . . . . THE COOK . . . . . . . THE KITCHEN . . . . . . . MARKETING . . . . . . . - INTRODUCTION TO COOKERY . . . . SOUFS . . . . . . . . RECIPES FOR SOUFS . . . . . GRAVIES, SAUCES AND FORCEMEATs . . . RECIPES FOR GRAVIES, SAUCES AND FORCEMEATS . FISH . . . . . . . . . RECIPEs FOR COoKING FIsn . . . , GENERAL REMARKS ON COOKING MEAT . . GENERAL OBSERVATIONS ON QUADRUPEDS . . RECIPES FOR COOKING VEAL . . . .1 RECIPES FOR COOKING BEEF . . . , SHEEP AND LAMB . . . . . q~ RECIPES FOR COOKING LAMB . . . . RECIPES FOR COOKING MUTTON . . . GENERAL OBSERvATIONs ON THE COMMON HOG . RECIPES FOR COOKING PORK . . . .. POULTRY. . . . . . . T RECIPES FOR COOKING POULTRY . . . . GAME . . . . . . . . RECIPES FOR COOKING GAME . . . ., RECIPES FOR COOKING HARE AND RABBIT . . TINNED AND PRESERVED FOODS . . 7. RECIPES FOR TINNED AND PRESERVED FOODS , GENERAL OBSERVATIONS| ON VEGETABLES . . RECIPEs FOR COOKING VEGETABLES . . , PASTRY MAKING, TARTS, TARTLETS, ICING, ETC. , PUDDINGS, SOUFFLES, OMELETS AND FRITTERS , COLD SWEETS . . . . . . . DESSERT, DESSERT SWEETS AND SWEETMEATS . SALADS, SALAD DRESSINGs AND SANDWICHES . PRESERVES, JAMS, PICKLES, ETC. . . . . RECIPES FOR PRESERVES, JAMS, PICKLES, ETC. . SAVOURIES, HoRs D’OEUVRES, AND BREAKFAST DISHES 3 ‘ J Q g 1% ‘:._‘_'O‘J‘ ’flJ. J i I _1 0 PAGE 32 37 43 82 103 129 I38 207 214 289 304 404 414 435 492 543 559 578 @5 632 661 726 735 761 779 733 799 812 8w 913 985 IO66 I092 I124 1131 1190 GENERAL CONTENTS CRAP. XXXIX )CL 1111 ItLJI auLIII ItLJIr ittnv IIIJVI JILJVII XLVIII Jill): I. 11 111 L111 11\r LV LVI IAVII LVIII LI): Lac LJCI LXII IJKIII LXIV LJCV' LJCVI van vam LXIX ILXJC LXXI Lxxn LXXIII LXXIV THE ARI: OF CARYING AT TABLE . FARINAcEOUS PREPARATIONs MILK, BUTTER, CEEEsE AND EGGS RECIPES roa MILK, BUI'I'ER, Cnsasa AND EGGs . VEGETARIAN COOKERY . INvALID COOKERY RECIPES FOR INVALID COOKERY BREAD, BIchIrs AND CAKES REcIPEs FOR MAKING BREAD, BISCUITS AND CAKEs q C D 0, GENERAL OESERYArIONs ON BEVERAGES RECIPES roR BEVERAGEs CHAFING DISH CASSEROLE AND PAPER BAG COOKERY FRENcII COOKERY GERMAN AND AUSTRIAN COOKERY IrALrAN COOEERY SPANISH COOKERY JEWISH COOKERY AUS'rRALIAN COOKERY SOU'rII AERIcAN COOKERY INDIAN COOKERY AMERICAN AND CANADIAN COOKER? TRUSSING POULTRY AND GAME 0 Q HERBS, CONDIMENTS, AND AuxILIARIEs GLossARY or CULINARY TERMS ENGLIer AND FRENCH NAMES or ARrICLEs or FOOD MEALs: THEIR IMPORTANCE AND ARRANGEMENT TAELE DECORATION SBRVIETTES . MENU MAKING' AND SPEcIMEN MENus DOMESTIC SERVAN'rs AND THEIR DUTIES HOUSEHOLD REcIPEs THE DOCTOR . TEE NURSE . TEE NURSERY . HOMGIOPAI'IIIc MEDIcINE LEGAL MEMORANDA . ANALYTICAL INDEX \ Q at A PAGE 1258 1275 1285 1295 I317 1344 I350 I388 I408 I465 1473 I515 1535 I534 I550 I568 I571 1579 1588 1599 I614 1632 1638 1652 1573 1676 1695 1698 I714 I761 1790 I820 1379 I896 1925 1933 I953 LIST OF COLOURED PLATES racmo Frsn, r.—Red Mullet, Grayling, John Dory, Mackerel, Cod, Whiting, Salmon, no: Herring, Plaice, Flounder, Gurnet, Crayfish . . . . Fronh'spiecc FRUIT, r.--Aprieots, White and Black Cherries, W’hite, Black and Red urrants, Melon, Strawberries, Ras berries, Plums, Greengages b 9 Houssuonn Uranus—Bread Cutter, flee Roaster, Carpet Sweeper, Wringer and Mangle, Knife Cleaner, Spice Box . . . . 80 Scots—Mutton Broth, Pot-au-Feu, Tomato Soup, Kidney Soup, Consomme Celestine Consomme a la Royale, Bonne Femme, Hollandaise, Consomme a la Julienne, Consome a la Brunoise . . . 129 FISH, 2.—Crab, Oyster, Eel, Mussel Lemon Sole, Halibut, Prawn, Sturgeon, Trout, Sprat, Brill, Escallop, Lamprey, Whitebait, Lobster, Dover Sole . 289 FISH, 3--——0yster Patties, Whiting, T urbot, Whitebait, Mackerel, Mayonnaise Salmon, Lobster, Crab . . . . J . . . . 320 Frsn, 4.—Scallo s an Gratin, Red Mullet, Turbot, Cod Steak, Fried Sole, Mayon- naise of almon, Salmon an Naturel, Brown Trout, Smelts . . . 352 Pom.rnv.—Roast Fowls, Roast Goose, Boiled Chicken, Roast Turkey . . 419 Estates—Toulouse Pasty, Fillets of Beef, Beet Galantine, Zéphires of Duck, Mutton Cutlets in Aspic, Saute of Veal, Chartreuse of Pheasant, Curried Veal, Chicken Medaillons, Veal Stew . . . , . . 48o Jomrs, r.--Sirloin of Beef, Boiled Beef, Roast Ribs of Beef. . . . 512 Joni-rs, z.—Haunch of Mutton, Saddle of Lamb, Leg of Mutton, Boiled Mutton . o . . . . . l . . 545 Cotn COLLATION Disses—Cutlets with Peas, Larks Farcie, Ptawns en Bouquet, Raised Game Pie, Pigeon Pie, Lamb Cutlets, Creme Chicken, Plovers’ Eggs . . . . . . . . . . 560 gone-rs, 3.-Haunch of Venison, Leg of Pork, York Ham, Calf's Head . . 608 acou AND Hun—Side, Forelock, Collar, Streaky, Prime Back, Small Back, Flank Long Back, Gammon Corner, York Ham, Mild Cured Ham . 64o Grimm—Pheasants, Plovers, Wild 'Duck, Roast Hare . . . . 720 GAME, r.—Cock Widgeon, Dumb-bird, Blackbird, Pintail, French Partridge, Rabbit, Guinea Fowl, Partridge, Lark, Thrush, Black Game . . 736 Gum, z.—Hen Wild Duck. Wood Pigeon, Woodcock, Cock Wild Duck, Black Plover, Golden Plover, Snipe, Pheasants, Hare, Teal . . . 768 VEGETABLES, r.-Stuffed Tomatoes, Vegetable Marrow, Tossed Mushrooms, Chipped Potatoes, Savoury Bananas, Potato Croquettes, Wafer Pota- toes, Haricot Beans, Spinach, New Carrots . . a . . 800 VEGETABLES, z.--Braized Celery, Leeks, Cauliflower, Brussels Sprouts, Baked Potatoes, Parsnips, Peas, French Beans, Cabbage, Braize Onions . 832 A Seven Burner for Ball Room or Evening Party . . . . 897 Swans—Pancakes, Rice and Apple Cake, Eclairs, Assorted Pastry, Rice Pud- ding, Stewed Fruits, Sugar Trifle, Pyramid Cream, Croquets of Rice, Gdteau St. Honoré, Simnel Cake . - . . . . . . r024 Flwrr, 2.--Black and Muscat Grapes, Tangerines, Bananas, Oranges, Peaches, Pears, 0 e e e e I e e Sauna—Cucumber, Beetroot and Potato, Macédoine, Tomato, Russian, Italian, Prawn, Egg, Lobster, Salad Dumas . . . 4 . 1104. CHEESE.—GOI'80IIZOI&, Dutch, Cheddar, Camembert, Cheshire, Stilton, etc. . 1290 Invaun CooxanY.--Scrambled E88. uenelles of Chicken, Fillet of Sole, Plain Omelet, Mutton Cutlets and auliflower. . . . J i 1344 TEA TABL‘ o e b e e e o e v a b N FANCY Cums . . . . . . . . . . . r472 SUPPER TABLES wrrn Burnt . . . . . . . . r505 Dmmzn Tam: A LA Russ: . . . . . v . . . 1552 Dunn: TABLE—OLD-FASHIONED S'rvtn . . b . . L . 1680 BASKET or SPUN Soon, wrra Box-Boss . . , t . q roob MENU nun Gutsr Canes . . . . . . . . . r728 LIST or ILLUSTRATIONS Tun: Kr'rcrmn . . ,. . . ,A ROYAL Kircnnl . l. .. . Srovns AND Cooxmo RANGE . . . lCOoxmo RANGas . . l . Gas COOKING Raucss ., q I . Punnmc, Ica, CAKE nun ornsn Mumps Krrcusu' UTENSILS, I. Krrcmm UIENSILS, z. STOCK For, no. . Krrcasu Ursnsrns, 3. Krrcnsu Urnusus, 4. Ice Fnsnzsn, arc. Roasrmc Iacrc, arc. CHAPING Disn, no. 0-6-4 1 d l b ' 'r-p r11 Krrcasu UrsnsrLs, 5. Paul: BOARD Ann Pm, arc. Houssnonn Raguisrrss . . - v MARKETING Gown, 1. Bones: . . l MARKETING Gums, a. Bur . ,. 1 .r SHEEP d . a . . 1 , ,. MARKETING Gums, 3. Sum? . . . Manxsrruo GUIDE, 4. MUTTON . . . MARKETING Gums, 5. Pour: sun Vsml. . . Flsn, r. Sruunn Sour, are. 4 . ., Frsn, a. Flt-LETS or Sou, rrc. . . l. Frsu, 3. Bonnie Coo, are. . . . 4 FISH, 4. Con STEAK, pro. . . . . Frsrr, 5. Ens Srswsn, rrc. .. . l. Frsn, 6. Frsn Cum, arc. . . l . Frsn, 7. RED MULLET, arc. . . . - Frsn, 8. Prcxun Macks-Rm... arc. .. Frsa. 9. SALMON CUTLETS, are. a 0- .4 Frsn, to. SALMON Dsnrons arc. . 1 . Frsrr, n. BOILED Tu Rsor, arc. . . ., Fxsn Enrasns. Lonsrsn m Asrrc, arc. .. u CATTLE . . . 4 . s . . PIGS . . . . . . . . Estates. MEAT, Gusmnms or Vsu. . Eurnfins. Conn Cmcmm arm Vuu. Trusatss Enrntns. FILLETS or Barr (Panrsxuss) , Err-rains. Bur ROLL, arc. . . . . ENTREES. Laue CUTLETS, arc. . . b Eurntss. Svrrnn Drsass . . . . POULTRY c o c o c o o Eurntrs. CHICKEN, QUAIL, arc. . . . Emnfizs. Crucst Sourrté . . . . Cow COLLATION Euratss . . . . Enrnfiss. Cnrcxax Chums . . . . P C Le“. c1 cv4v(} r4-*'F" O t 0 0 Q-O‘qf—‘ltl r ._ i (L.r\‘.‘_0_.l i 'Fl—Ov! or.) r.—. eO—J—‘L 0—1—4 9-!)- (Ilfldj' L‘_5 \01# rtJ "i‘Ol-OOtQQ-IIJI'ITD L0°\v-.ot3_‘lt_i_4‘10 FACIN 0"“..0-00 1—. ’—-‘ 0-. 0 ft) 0 1' "J ‘. r}—-IQI"YO‘ F13 no 3? 33 44 45 52 53 64 6i 72 73 2? 79 82 83 88 39 96 97 396 397 312 3*; 328 319 34% 345 300 36/: 32° 377 432 433 488 489 #04 5% 576 577 672 673 704 705 744 LIST OF ILLUSTRATIONS 7 SAVORIES AND SUPPER DISRES . REMOVES AND ENTREES . . . ENTREES. FRIED RABBIT, ETC. . TINNED MEAT PRESERVED AND TINNED MEAT . VEGETABLES, 1. VEGETABLES. 2. VEGETABLES, 3. VEGETABLES, 4. VEGETABLES, 5. VEGETABLES, 6. VEGETABLES, 7. CARROTS, ETC. . BOILED POTATOES, ETC. SPINACII SOUFFLE, ETC. BROAD BEANS, ETC. HOW To MAKE PASTRY . . . PIES AND TARTLETS . . . SWEETS, PLUM PUDDING, ETC. . .1 SWEETS. CANARY PUDDING, ETC. . SWEETS. CARAMEL PUDDING, ETC.- . SWEET FRITIERS . . . . COLD SWEETs. APPLE AMBER, ETC. . SOUFFLES COLD SWEETS. COLD SWEETS. TRIFLES . . . SPONGE CAKE, ETC. . LUNCIIEON SWEETS . . . SWEET PASTRY . . . . ICES. 1. DESSERT . . . . loss, 2. NEAPOLITAN . 1 . DESSERT, 1. SPANISII NUTS, ETC. . DESSERT, 2. WALNUTS, ETC. . . DESSERT, 3. BANANAS, ETC. . . A SUPPER TABLE FOR TWO PERSONS SANDWICIIES, 1. . . . . SANDWICHES, 2. . O PRESERVES AND TINNED FRUIT . PRESERVED FOODS : PICKLES, STORE SAUCES, ITCJ BREAKFAST DISIIES. KIPPERED HERRINGS, ETC. EGGS: FRIED EGG FRITTERS, ETC. . EGGS: EGGS A LA COURTET, ETC. i PRESERVED FOODS : TINNED AND BOTTLED ONIONS, SIIALLOTS, ETC. CUCUMBER, CELERY, ETC. WAFER POTATOES, ETC. . HORS D‘IEUVRES . . . . . . CARVING, 1. CRAB . . . . CARVING, 2. LOBSTER . . . . . CARVING, 3. SOLE, COD, AND PLAICE . . CARVING, 4. TURBOT, MACKEREL, AND SALMON ’CARVING, 5. BEEF . . . . . CARVING, 6. CALF'S HEAD BEEF, AND HAM . CARVING, 7. MUTTON . . . . . ‘CARVING, 8. MUTTON AND LAMB . . . £ARV1NG, 9. TURKEY ~AND DUCK . . CARVING, 10. FOWL . . . . . CAEVING, 11. HARE . . . . . 9 Ofr‘f—D r—t—i—r' *prrkf‘h-D—tfll Q U l L 0 F6 FACING Oo-o'ltltO‘ I" l OO'DD" l t O‘ I PAGE 745 760 761 776 777 79¢ 793 808 809 824 825 872 873 888 889 968 969 984 935 1000 1001 1016 1017 1032 1033 1048 1049 1066 1067 1078 1079 1120 1121 1152 1153 1192 1193 1208 1209 1256 1357 1258 1259 1262 1263 1206 12h7 1270 1271 1272 8 LIST OF ILLUSTRATIONS ENTREES. MUTTON CUTLETS, ETc. . O D I I COWS 0 0 0 0 0 e o 0 c o FAIRY BUTTER AND OEELET . . . . a A CEEESE AND EGG SAYORIEs, I . . . . ' . . CEEESE AND EGG SAVORIES, a . . . . 6 u BISCUITS, I o o 0 O 0 v d 0 no BISCUITS, 2 0 o D E 0 o 0- 0 0 BREAD . . . . . . . A b b CAEEa C000ANUT,ETc. . . . a . h FANcY CAKES . . . . . . . . ROLLS AND CAKES . . . . I s a l PIPING, OR FANcY CAKE IcING . . b a BEVERAGEs, JELLIEs, ETG. . . . 4 u BEvERAGEs . . . . . . . . . EARTEENWARE COOKING UTENSILS . . . . . TRUsSING, I. SEcTIONs or Fowr. CUT IN HALF . . TRUSSING, 2. To DRAw A FowL . . . .. n TRUSSING, 3. FOWL TOE ROASTING . . . . a TRUSSING, 4. FOWL EOE BOILING . . . . . TRUSSING, 5. POULTRY, GOOSE AND HARE . It a A DINNER TABLE EOE Six PERSONs . . . . . SERvIETTI-zs, I. TEE BISHOP . . . . . I SERYIETTEs, a. TEE FAN . . . . i . fpflilLLQQOQ. ll)opir.'. . . - ‘ ‘ kg ‘- . P56 .EeoaoieeDDQDLQQ’I'U IACINO SERvIETTEs, 3. SERYIET'IEs. 4. THE BOATS I a 0 0 o TEE PALE, TEE LILY, AND TEE CAcTUS SERvIETTEs, 5. TEE SLIPPEE . . . . . SERYIETTEs, 6. TEE PYRAIIID . . . . . SERvIETTEs, 7. VARIOUS . . . . . I SERvIETTEs, 8. VARIOUs . . . . . . SERvIETTEs, 9. TEE Rosa AND TEE STAR . . . SERvIETTEs, To. TEE FLAT SAcEET . . D . SERVIETTEs, II. TEE MITRE . . . . . . SERYIETTEs, I2. TEE Cocxscons . . . . . SERvIETTEs, I3. FLEUR DE LIS VARIETIES . ». a SERVIETTIIS, I4. TEE BOAR’S HEAD . i I . SERvIETTEs, I5. TEE SAcEET I l p - . SEEVIETTES, I6. TEE COLLEGIAN . . . . . SEEYIETTEs, I7. TEE VASE . . . . n D COURT MENUS, I . . . . . . . COURT MENUS, a . . . . . . . . TABLE GLASS 0 0 o e o o 0 o TEE BUTLER’s PANTRY . . . . I . . CEINA AND EARTEENWARE, I . I . . .- . CEINA AND EARTEENWARE, a . . . . . . A BREAKFAST TABLE . . . l. . . 1 leALID FURNITURE . . . . . . - NUR$NG,I . . . . . . . 0 - NURSING, z . . . . . . . A - NURmNG,3 . . . . . . . . To CEANGE SEEETS . ‘ g I C. V O O Q 0 ' .- 0 QQOUD I' .,--0-"'". 833: O I O Q ’ O i Q RAGE 1273 I288 1289 I304 1305 I4I6 I4I7 I432 I433 I448 1449 I464 I465 I514 I515 I632 1633 I636 1637 I640 I641 I699 I700 T70! I702 I703 170‘ I704 I705 I705 I706 I707 I708 I709 I7I0 I7II I712 I7I3 I720 I72: I760 I76I I798 I793 I808 1809 1864 I865 I880 I88: -& me. be. We b _w.. 6 s a &D_am S 1 me.“ .n 0 .t caem S...- efv ebn hw mm CSMO. was. _ m... 3 e 0.8 mm m. c“ I e_.. .H7 r e . a m .s.u en]: “mp hrd Wun _c.mU 2mm RD .0 at... mu...“ .ch fh_ WBw I THE. MISTRESS . CHAPTER I The Housewife, Home Virtues, Hospitality, Good Temper, Dress and Fashion, Engaging Domestics, Wages of Servants, Visiting, Visiting Cards, Parties, Etc., Etc. “ Strength and honour are her clothing ,- and she shall rejoice in time to come. She openeth her mouth with wisdom ,- and in her tongue is the law of kindness. She looketh well to the ways of her household, and eateth not the bread of idleness. Her children arise up, and call her blessed ,' her husband also, and he praiseth her."--Proverbs xxxi. 2 5-28. The Functions of the Mistress of a House resemble those of the general of an army or the manager of a great business concern. Her spirit will be seen in the whole establishment, and if she performs her duties well and intelligently, her domestics will usually follow in her path. Among the gifts that nature has bestowed on woman, few rank higher than the capacity for domestic management, for the exercise of this faculty constantly afiects the happiness, comfort and prosperity Of the whole family. In this opinion we are borne out by the author of The Vicar of Wakefield, who says :—“ The modest virgin, the prudent wife, and the careful matron are much more serviceable in life than petticoated philosophers, blustering heroines, or Virago queans. She who makes her husband and her children happy is a much greater character than ladies described in romances, whose whole occupation is to murder mankind with shafts from the quiver Of their eyes." The Housewife.--Although this word may be used to describe any mistress of a household, it seems more fittingly applied to those who personally conduct their domestic affairs than to others who govern with the assistance of a large stafi of well-trained servants. Times have changed since 1766, when Goldsmith wrote extolling home Virtues; and in few things is the change more marked than in woman’s sphere; but a woman should not be less careful in her management or blameless in her life because the spirit of the age gives her greater scope for her activities. Busy housewives should be encouraged to find time in the midst of domestic cares for the recrea- tion and social intercourse which ’are necessary to the well-being of IO HOUSEHOLD MANAGEMENT all. A woman’s home should be first and foremost in her life, but if she allow household cares entirely to occupy her thoughts, she is apt to become narrow in her interests and sympathies, a condition not con- ducive to domestic happiness. To some overworked women but little rest or recreation may seem possible, but, generally speaking, the leisure to be enjoyed depends upon proper methodsoi work, punctuality, and early rising. The object of the present work is td give assistance to those who desire practical advice in the government of their home. Early Rising contributes largely to good Household Management ; she who practises this virtue reaps an ample] reward bo uiq healing- and prosperity. 'When a mistress is an early riser, I Is mos certain that her house will be orderly and well inanaged. the contrary, if she remain in bed till a late hour, then lthe'servahisi who, as we have observed, invariably acquire some of their mistress’s ’charac- teristics, are likely to become sluggards. To self-indulgence all are more or less disposed, and it is not to be expected that servants are freer from this fault than the heads of houses. The great Lord Chatham gave this advice :—“ I would have inscribed on the curtains of your bed, and the walls of your chamber, ‘ If you do not rim early, you can make progress in nothing.' ” Cleanliness is quite indispensable i0 Health, and must be studied both in regard tO the person and t e house, and all that it contains. Cold or tepid baths should be emplpyed every morning. The bathing of children will be treated of under the heads of “ The Nurse ” and “ The Doctor," Many diseases would be less common than they are if the pores of the skin ere kept Open. Frugality and Economy are Virtues without which no household can prosper. The necessity of economy should be evident to every 0 e, whether in possession of an income barely sufficient for a familpr re- quirements, or of a large fortune which seems to put financial adversity out of the question. We must always remember that to manage well on a small income is highly creditable. “ He is a good waggoner," says Bishop Hall, " that can turn in a little room. To live well in abundance is the praise Of the estate, not of the person. I will study “more how to give a good account of my little than how to make it more,” In this there is true wisdom, and it may be added that those who can manage small things well are probably fitted for the management of greater, Economy and frugality must neverll however, be allowed to degenerate into meanness. A Judicious Choice of Friends is most essential to the happiness of a household. An acquaintance who indulges in scandal about her neighbours should be avoided as a pestilence. While ever attending to the paramount claims pf home,1 a lady should not altogether neglect social duties. The daily round of work is much more pleasant i cheered by intercourse with friends, who are Often able to give, or pleased to receive, help in the little difficulties that may occur in everyday life. Another p iint of view is that. most women look forward to some THE MISTRESS 11 day guiding their daughters in society, and in this cherished hope have a motive for not abstaining too much irom social intercourse. One is apt to become narrow-minded by living too much in the home circle ; it is not well to get out of the way oi meeting fresh PCOPIG.» It: is important also that children should have the advantage of mixing With other young people, though of course parents should exercise every precaution against the evils of bad company. Friendships should not be hastily iormed, or the heart given to every new- COHlCl'J There are twomen who smile on every chance acquaintance, and who have not the courage to reprove vice or defend virtue. Addison, the great essayist, observes that—“A friendship which makes the least noise is very often the most useful ; for which reason, I should prefer a prudent friend to a zealous One." The advice Shakespeare makes Polonius give to his son Laertes is thoroughly sound t--M Those friends thou hast, and their adoption tried, Grapple them to thy soul with hoops of steel; But do not dull thy palm with entertainment 0f each new-hatched, ~untiedged comrade. Elospltality should be practised ; but care must be taken that the love of company, for its own sake, does not become a prevailing passion ; euclr a habit is no longer hospitality, but dissipation. Reality and sincerity in this, as in all duties of life, should be studied 3 for, as Washington Irving says—“ There is an emanation from the heart in genuine hospitality which cannot be described, but is immediately felt, and puts the stranger at once at his ease.” A lady, when she first undertakes the responsibility of a household, should not attempt to retain all the mere acquaintances of her youth. Her true and tried friends are treasures never to be lightly lost, but they, and the friends she will make by entering her husband’s circle, and very likely by moving to a new locality, should provide her with ample society. in Conversation One should never dwell unduly on the petty annoy- ances and trivial disappointments of the day. Many people get into the bad habit of talking incessantly of the worries of their servants and children, not realizing that to many of their hearers these are uninteresting it not wearisome subiects. From one’s Own point of view, also, it is well not to start upon a topic without having sufficient knowledge to discuss it with intelligence. Important events, whether of joy or sorrow, should be told to friends whose sympathy or Conflratulation may be welcome. A wife should neverJ allow a word about any faults of her husband 1:) pass her lips ; and in conversation, she should keep the counsel of Cowper continually in her memory,— that it should flow naturally and not “As if raisedby meremechanic powers." 12 HOUSEHOLD MANAGEMENT The secret of our conversation being entertaining or the reverse consists mainly on our powers of suiting it to the minds of those with whom we are speaking. With some it is necessary to make but little effort for they much prefer to talk themselves, and it is then the duty of the hostess to listen with as much interest as she can command. Other people are shy, and then a good deal of tact is required to find out subjects congenial to them, for there are sure to be some in which they are interested, and it is well for the mis- tress of a household to know a little of the current topics of the day. Cheer!ulness.-We cannot too strongly insist on the vital importance of always preserving an equable good temper amidst all the little cares and worries of domestic life, Many women may be heard to declare that men cannot realize the petty anxieties of a household. But a woman must cultivate that tact and forbearance without which no man can hope to succeed in his career. The true woman combines with mere tact that subtle sympathy which makes her the loved companion and friend alike of husband, children and all around her. Stevenson’s prayer is worth remembering : “ The day returns, and brings us the petty round of irritating concerns and duties. Help us to play the man, help us to perform them with laughter and kind faces, let cheerfulness abound with industry. Give us to go blithely on our business all this day, bring us to our resting beds weary and content and undishonoured, and grant us in the end the gift of sleep." 0n the Important Subject of Dress and Fashion we cannot do better than quote : “ Let people write, talk, lecture, satirize, as they may, it cannot be denied that, whatever is the prevailing mode in attire, let it intrinsically be ever so absurd, it will never look as ridiculous as another, which, however convenient, comfortable, or even becoming is totally opposite in style to that generally worn.” A lady’s dress should be always suited to her circumstances, and varied for difierent occasions. The morning dress should be neat and simple, and suitable for the domestic duties that usually occupy the early part of the day. This dress should be changed before calling hours ; but it is not in good taste to wear much jewellery except with evening dress. A lady should always aim at being well and attractively dressed whilst never allowing questions of costume to establish inordinate claims on either time or purse. In purchasing her own garments, after taking account of the important detail of the length of her purse, she should aim at adapting the style of the day in such a manner as best suits the require- ments of her face, figure and complexion: and never allow slavish adherence to temporary fads of fashion to overrule her own sense of what is becoming and befitting. She should also hear in mind that her difierent costumes have to furnish her with apparel for home wear, outdoor exercise and social functions, and try to allot due relative importance to the claims of each. The advice of Polonius to his son Laertes, in Hamlet, is excellent ; THE MISTRESS 13 and although given to one of the male sex, will equally apply to the question Of a woman's dress :— “ Costly thy habit as thy purse can buy, But not express'd in fancy; rich, not gaudy; For the apparel oft proclaims the man. ’ Charity is s Duty and privilege that we owe to ourselves as well as to our needy neighbours. There is, we hope, hardly any one so poor, but that with a little thought he can give assistance, in works if not in goods, to others. As a poet has sung-.- “IS thy cruse Of comfort wasting. Rise and share it with another, And through all the years of famine It shall serve thee and thy brother, For the heart grows rich by giving, All its wealth is livin grain: Seeds that moulder in t e garner, Scattered, fill with gold the plain— Scanétly food for one will Often M e a royal feast for two." Personal work, care and time are however necessary if our gifts are to have the best efiect. Fortunately, the duty of visiting the poor, whether in crowded city slums or rustic villages, was never more widely recognized than at the present time. It should not be necessary to Urge all who undertake this duty to lay aside any patronizing attitude, which may do untold harm. A heartfelt sense Of the real dignity of honest, self-supporting poverty is one Of the first essentials in such work. Marketing.—~Much information for guidance and assistance will be found in our average price lists in the Chapter on “ Marketing " and in the observations before the cookery sections for Fish, Meat, Poultry, Game, Vegetables, Fruit, etc. That the best articles will prove the Cheapest in the long run, and that the purchase of low priced and untrustworthy substitutes for reliable articles should be avoided, may be laid down as fundamental rules for marketing. It is most desirable that whenever possible the mistress should herself purchase all stores needed for the home. Should the young wife lack know. ledge upon these subjects, a little personal practice and experience will soon teach her the best articles to buy and the most reliable places to deal at. Accounts of Household Expenditure should always be kept, and kept punctually and precisely. The best plan for keeping household accounts is to write down in a daily diary every amount, be it ever so small, spent each day ; then, at the end of a week or month, let these payments be ranged under their various heads of Butcher, Baker, etc. Thus the amounts paid to each tradesman will be seen, and any week’s or month's expenses can be contrasted with those Of another. The housekeeping accounts should be balanced not less than once a month—once a week is better 1 and it should be seen that the money in hand agrees with the accounts. “ My advice,” i4 HOUSEHOLD MANAGEMENT said Mr. Micawber to David Copperfield, “you know. Annual in-- come twenty pounds, annual expenditure nineteen, nineteen six, result happiness. Annual income twenty pounds, annual expen- diture twenty pounds, ought and six, result misery. The blossom is blighted, the leaf is withered, the God of day goes down upon the dreary scene. and in short you are for ever floored.” Once a month it is advisable that the mistress overlook her store of glass and china, marking any breakages on the inventory of these articles. When a housekeeper is entrusted with these duties, the mistress should examine her accounts regularly. Then, any increase of expen- diture can easily be examined, the mistress will have a regular check upon her expenditure, and the housekeeper who strives to manage her department well and economically will know that her efforts are appreciated. Engaging Servants is one of the most important duties the mistress is called upon to perform. One of the cemmonest ways of procuring servants is to answer advertisements or to insert a notice. setting forth what kind of servant is required. In these advertisements it is well to state whether the house is in town or countryJ and indicate the wages given. There are many respectable registry—offices, where good servants may be hired. A good plan is for the mistress to tell her friends and acquaintances of the vacant place. A lady whose general relations with her domestics are friendly, and fairly permanent, will seldom need to employ any of these methods. Suitable applicants will soon present themselves to fill the vacant places, generally friends of the domestic who is obliged to leave. We would here point but an error-and a grave one--into which some mistresses fall. They do not, when engaging a servant, tell her all the duties which she will be expected to perform. All the work which the maid will have to do should be plainly set forth by the mistress, and understood by the servant. If this plan is not carefully adhered to, misunderstanding is almost certain to occur, and may not be easily settled. Servants’ Charscter.--It is hardly safe to be guided by a written one from an unknown quarter ; it is better to have an interview, if possible, with the former mistress. In this way you will be helped in your decision as to the fitness of the servant by the appearance of her former lace. No mistress desires a needless change of servants. The proper ay to obtain a personal interview with a servant’s former employer is to tell the applicant for the situation to ask her former mistress to appoint a convenient time When you may call on her ; this courtesy being necessary to prevent any unseasonable intrusion on the part of a stranger. Yetir first questions should be relative to the honesty and general merality oi the servant ; and if the replies are satisfactory, her other qualifications are then to be ascertained. Inquiries should very minute, so that you may avoid disappointment and trouble, THE MISTRESS I 5 by knowing the weak points of your domestic. Your questions also should be brief, as well as to the point. In giving a Character, it is scarcely necessary to say that one should be guided by a sense of strict justice. It is not right to recommend a servant one would not keep oneself. The benefit to the servant herself is of small advantage, for the failings which she possesses will increase if indulged with impunity. At the same time, a mistress should never fail to do strict and impartial justice to any merits of her late servant, and should alWays remember the vital value of good references to one who depends on her labour for a living. The Treatment of Servants is of the greatest importance to both mistress and domestics. If the latter perceive that their mistress’s conduct is regulated by high and correct principles, they will not fail to respect her ; and if a real desire is shown to promote their comfort, while at the same time a steady performance of their duty is exacted, then well-principled servants will be anxious to earn approval, and their respect will not be unmingled with affection. A lady should never allow herself to forget the important duty of watching over the moral and physical welfare of those beneath her roof. Without seeming unduly inquisitive, she can always learn something of their acquaintances and holiday occupation, and should, when neces- sary, warn them against the dangers and evils of bad company. An hour should be fixed, usually 10 or 9 p.m., after which no servant should be allowed to stay out. To permit breaches of this rule, without having good and explicit reasons furnished, is very far from being a kindness to the servant concerned. The moral responsibility for evil that majt result rests largely on the employer who permits late hours. Especia care is needed with young girls. They should be given opportunities for welcoming respectable friends at their employer’s house, and not be forced by absence of such provision for their comfort to spend their spare time out of doors, often in driving rain, possibly in bad company. Wages of Servants.—The following Table of the average yearly wages paid to domestics, will serve to regulate the expenditure of an estab~ lishment. The amounts given will, of course, vary according to em perience and locality, extent of duties, supply and demand. No Table could possibly be given which would not besubject to alteration under special circumstances, but taken as a general average these payments will. be appropriate and form as reliable a guide as could possibly be given. In most establishments such men-servants as coachman, foot- man, and page, are provided with livery by their employers. This does no affect the question of wages. Whils writing on this subject, we would warn the young wife not to let mistaken notions of economy make her lose, for the sake of saving a trifle in wages, the services of a trusted and efiicient domestic, The difierence in expense between good and bad servants in a house can only be learned by experience. A really good servant can save her 16 HOUSEHOLD MANAGEMENT employers far more than her wages and keep amount to, a bad one would be a poor bargain if she gave her services for nothing. MEN SERVANTS. House Steward . . a o I .1 e n Groom of the Chambers . . . . . . ., £45 ,. £55 c i O o d b o c ’ e c c Q. 5’ COOk I b e 6 I a n 0 c Q o 9 p. Head Gardener (not in the house) . , . .. 70 to {:20 Under Gardener . . . . . . . . ,, 4o ,, 45 e c c e e A Ii :0 0 U ’0 9' Under Butler n q 9 p 0 p c e n n n I o e d p o e e ” 18 n Under Footman . . . . . . . . ,, 18 ., 34 Second Footman . .. . . . . . . ,, 18 ,, 34 Coachman or Chaufi'cur . . . . . . .. 40 n 70 Coachman or Chaufleur (not in the house) . .. 7o .. 90 Groom o I q p a a e a Q Q o ” n Under Groom . . . . . . ., . ,, r8 ,, £25 Page . . . . . . . . . , . . ,, rs ,, 18 Stable Box):I . . . . . .1 . . . . ,, 6 ,, rz Servants’ all Boy . , . . ,. . . . ,, 6 ,, in Steward’s Boy . . . . . . . . ,, 8 ,, £15 Head Gamekeeper . . . . . . . ,, roo ,, 150 Under Gamekeeper .. . . . . . . . ,. ,50 ., £70 WOMEN ssnvms. Ev°rythm§§§2§§g§fnf “Imam Housekeeper . . . . . . . . From £30 to 60 Lady's c e c o e e o o ” £25 ” 4O COOk - . . b o J 6 s o b c a £20 ” £60 Kitchen Maid . . . . . l . . .. £16 ,, £28 Scullery Maid . . . . . . . . ,, £13 ,, 218 0 0 Q o e c e O p, n Head NW lo 0 b p e e 0. I 00 £25 or Under Nurse . . . . . . . . ,, £12 ., £18 Head Laundry Maid . . . . . . ,, £22 ,, £30 Under Laundry Maid . s t . . . {r2 ,, £20 e p Q 0 c Q 0 O n n Head Housemaid . . . . . . . ,, zo ,, 28 Under Housemaid . v . a . . . ,, r4 ,, :8 General servant o o p q o e e n 12 g. 28 These are the wages that prevail in or near the Metropolis. The wages of under servants vary considerably according to locality ; and they are often much lower in large establishments where young servants receive a good training than in middle-class households. Number of Servants suited to difierent incomes—The following is a rough scale of servants suited to various incomes. It is, how- ever, impossible to give any general rule in these matters. Whether in a household of moderate means such as our scales deal with, a man-servant is required, will depend upon whether the house is situated in town or country, and if the possession of horses or a THE MISTRESS :7 garden renders his services imperative. One should not forget that when heavy expenses such as those of education have to be incurred for a family, this outlay must be carefully allowed for, before committing oneself in other directions. Similarly, where two servants are kept, and a nurse is required for young children, it will probably be deemed wise to dispense with the services of the housemaid, and arrange for the nurse to give some help to the cook. When one is considering if an extra servant is necessary or not, it is well to remember that assistance may sometimes be profitably arranged by engaging a lad for two or three hours a day to do such rough work as cleaning boots and shoes, working in the garden, etc.; and, when uncertain whether to engage a gardener, one should not forget that a man not coming more than four days a week does not render an employer liable to the duty on man-servants. About £1,000 a year. Cook, housemaid, and perhaps a man-servant. From £750 to £500 a year. Cook, housemaid. About ,5 300 a year. General servant. About £200 a year. Young girl forr rough work. Daily Duties.-Having thus indicated the general duties of a mistress in the moral government of her household, we will now give a few instructions on practical details. To do this more clearly, we will begin with the earliest duties, and set forth the occupations of the day. Before Breakfast—Having risen early and attended to the toilet, see that the children receive proper care, and are clean and com- fortable. The first meal of the day, breakfast, will then be served, at which all the family should be punctually present, unless illness, or other circumstances, prevent. After breakfast is over, the mistress should make a round of the kitchen and other offices, to see that all is in order, and that the early morning’s work has been properly per- formed by the various domestics. The orders for the day should then be given ; and any questions which the domestics may ask should be answered, and any articles they require given out. Where a house- keeper is engaged, she will of course perform the above-named duties. Prompt notice should be taken of the first appearance of slack- ness, neglect, or any faults in domestic work, so that the servant may know that her mistress isquick to detect the least disorder, and will not pass unsatisfactory work. Small faults allowed to pass unreproved quickly increase. A failing easily Cured if promptly dealt with, is almost hopeless when it has been allowed to develop into a habit. After this General Superlntendence of her servants, the mistress will probably have a certain number of letters to Write, possibly some market- ing or shopping to do, besides numberless small duties which are better done early in the day, such as arranging the flowers for drawing-room and dinner-table, etc. If she be the mother of a. young family there may be some instruction to give them, or some of their wardrobes I8 HOUSEHOLD MANAGEMENT to inspect, and needlework to be done. Time should also be allotted for reading and harmless recreation. If a. lady does much plain needlework a. sewing-machine is indis- pensable. With its help she can make and mend many articles used by her children and herself, and this without undue fatigue. The assistance of such an appliance is invaluable in every home, especially to a mother of daughters. Hand-sewing is slow and laborious, and unless provided with a sewing-machine, there is little inducement for any one to practise home-dressmaking. Apart from the valu-» able experience gained in cutting-out, fitting, altering and re-making, a great saving may be effected. Luncheon.-—In establishments where an early dinner is served, that meal will, of course, take the place of the luncheon. In many houses, where a nursery dinner is provided for the children about one o’clock, the elder members of the family usually make their luncheon at the same time. If circumstances are not strongly against the arrangement, the children of the house should take their dinner with their mother. It is far better for children to have their principal meal in the company of their mother and other members of the family, as soon as they are able to feed themselves properly. Many little vulgar habits and faults of speech and manner are avoided by this companionship. The mother can thus better watch over her children’s health, and. see that their food is properly cooked, served, and suited to them. Children who are accustomed to the society of their seniors at their meals will not be awkward. or shy with visitors, or when they are staying from home. The nurse, likewise, by this plan is released, for a short period, from the care of her little charges, and, while she enjoys her dinner with her fellow-servants, “ waiting on the nurse," a great objection with many housemaids, is avoided. Visiting.--After luncheon, morning calls and visits may be made and received. These may be divided under three heads; those of ceremony, friendship, and congratulation or condolence. Visits of ceremony or courtesy, which occasionally merge into those of friendship, are to be paid under various circumstances. Thus, they are uniformly required after dining at a friend’s house, or after a ball, picnic, or any other party. These visits should be short, a stay of from fifteen to twenty minutes being quite sufficient. When other visitors are announced, it is well to leave as soon as possible, taking care not to give the impression that your departure has been hastened by the arrival of the new guest. When they are quietly seated, and the bustle of their entrance is over, rise from your chair, taking a kind leave of the hostess, and bowing politely‘ to the guests. Should you call at an inconvenient We, not having ascer-v tained the luncheon hour, or from any other inadvertence, retire as soon as possible without, however, showing that you feel yourself an intruder. It is not difiicult to make suitable excuses on such an THE MISTRESS 19 occasion, and a promise can be made to call again, if the lady you have called on appear really sorry that circumstances have caused you to shorten your visit. Visits of Friendship need not be so formal as those of ceremony. It is, however, advisable to call at suitable times, and to avoid staying too long if your friend is engaged. Courtesy and consideration for others are safe rules in these everyeday matters. During visits manners should be easy and unstrained, and conversation natural and unforced. It is not advisable to take pet dogs into another lady’s house. for there are people who have an absolute dislike to animals ; besides this. there is always a chance of the animal breaking something, to the annoy- ance of the hostess. Except in the case of close friends or special in- vitation, little children should not accompany a lady in making morning calls. Where a lady, however, pays her visits in a carriage, the children can be taken, remaining in the carriage when the caller enters her friend's house. It has now become general for the mistress of a house to set aside one day in every week, fortnight or month. as the case may be, on which she is at home to receive callers. Wherever this is known to be the case, casual visitors should make it a rule to call on that day. It is hardly necessary to add that a lady should always be prepared for guests on “ at home " days. If any circumstance obliges her to be from home on such a day, she must carefully inform all her acquain- tances in good time, that they may be spared a fruitless journey. When a lady has fixed her “ At Home" day and cards have been issued as, for example, “ Mrs. A-- At Home on Wednesdays from 4 to 7,” afternoon tea should be provided by the hostess, fresh supplies of it, with thin bread-and-butter, fancy sandwiches, sweets, cakes, etc., being forthcoming as fresh guests arrive. Morning Calls demand good but neat attire; a costume much more elaborate than that which you generally wear will be out of place. As a general rule, it may be said, both in reference to this and all other Occasions, it is better to be under than overdressed. A strict account should be kept of ceremonial visits, and notice be taken how soon your visits have been returned. An opinion may thus be formed as .to whether your frequent visits are, or are not, desirable. There are, naturally, instances in which the circumstances of old age or ill-health will preclude any return of a call ; but when this is the case, it must not interrupt the discharge of the duty by those who have no such excuses to make. In all visits, if your acquaintance or friend be not at home, a card Should be left. If you are in a carriage, the servant: will answer your inquiry and receive your card without waiting for you to alight ; if Paying your visits on foot, give your card to the servant who answers the door. The form of words, “ Not at home," may be understood in different senses; but the only courteous way is to receive them as zo HOUSEHOLD MANAGEMENT being perfectly true. You may imagine that the lady of the house is really at home, and that she would make an exception in your favour, or you may think that your call is not desired; but, in either case, not the slightest word is to escape you which would suggest, on your part, such an iinpression. Visits of Condolence should be paid within a week after the event which occasions them. If the acquaintance, however, is but slight, they should not be made until immediately after the family has appeared in public. A lady should send in her card, and, if her friends be able to receive her, the visitor’s manner and conversation should be subdued, and in harmony with the character of her visit. Visitors paying visits of condolence should be dressed in black, or at any rate very quietly. Sympathy with the affliction of the family is thus expressed. Receiving Morning Calls.--The foregoing description of the etiquette to be observed in paying them will apply to the receiving of calls. It is to be added, however, that, generally speaking, all occupations should be suspended on the entrance of morning visitors. If a lady, however, be engaged with light needlework, she may continue it quietly during conversation, particularly if the visit be protracted. Formerly the custom was to accompany all departing visitors to the door of the house, and there take leave of them ; but modern society, which dispenses with a great deal of this kind of ceremony, now merely requires that the lady of the house should rise from her seat, shake hands, or bow, and ring the bell to summon the servant to attend them and open the door. In making a. first call, either upon a newly married couple or on persons newly arrived in the neighbourhood, a lady should leave her husband’s card, together with her own, at the same time stating that the profession or business in which he is engaged has prevented him from having the pleasure of paying the visit with her. It is a custom with many ladies, when on the eve of an absence from their neighbourhood to leave or send their own and husband’s cards, with the letters P. P. C. in the right-hand corner. These letters are the initials of the French words Pour prendre congé, meaning “ To take leave.” Visiting Cards and Invitation—The fashion of visiting cards used to vary much, some being made extremely thin, but those of medium thickness are now usually preferred. When calling at a house, it used to be customary to turn up the lower right-hand corner Of the card, to denote that a personal call had been made, but this is not general any longer. Tennis and croquet invitations are issued with the word at the bottom right-hand corner. For Soirées, “ At Homes,” Conversaziones, Dinners and Balls, invitation cards are used; but for Weddings the invitations are issued upon notepaper. Gilt edges and gilt decorations are not often used nowadays, nor is the mono. gram, or crest, or both frequently embossed at the head of the paper. I THE MISTRESS 21 It is customary at many houses during summer to give tennis or croquet teas. The meal is very informal, and often served out of doors. Iced tea, coffee, claret—cup, etc., are served, with sandwiches, pastry, cakes and other light viands. The tables are set under shady trees, and a couple of servants or members of the family are in attendance at them, the visitors themselves going to the table for what they may want. The following is a form for wedding invitations :— Mr. and Mrs. 11—— request the pleasure of Mr. and Mrs. B-—-'s company on the occasion of the marriage of their daughter Alice with Frederick S Ceremony on Wednesday, 14 June, at —--- Church, at —- o’clock, and afterwards a“. R.S.V.P. The morning calls having been paid or received, and their etiquette properly attended to, the next great event of the day in most estab- lishments is “ The Dinner ” ; and we will only make a few general remarks on this important subject here, as in future pages the whole “ Art of Dining ” will be thoroughly considered, with reference to its economy, comfort and enjoyment, Invitations for Dinner.-—In giving these it is usual to give from a fort- night’s to three weeks' notice, and formal ones are sent on printed cards, such as the following- M ... request the Pleasure of company at dinner MCIIIQIOOOOOIthe ‘ w a Howann House, Kansmsron, W. R.S.V.P. @ A 22 HOUSEHOLD MANAGEMENT In accepting an invitation the form of words used is—- l_ . A . i ll 1 l i ..- __ 7 ,I have much pleasure in accepting ‘ kind invitation for L x 4h while in declining one it is usual to say—- ——‘Y_ Y i "T W ;1 l ‘ T r 1 i ‘H regret they are unavoidably prevented [or that a previous engagement prevents them] from accepting Y kind invitation for _A A i ‘A ll l .r-i. it ‘4 Before the Dinner.--A dinner-party, in an establishment where such an event is of rare occurrence, is apt to cause great anxiety to the in- experienced hostess, particularly when she cannoti place full reliance in the training and capabilities of her servants. But, whatever her fears of disaster may be, she must meet her guests with a bright and cheery welcome. In giving any entertainment of this kind, the hostess should endeavour to make the guests enjoy the time spent under her roof, and the guests themselves should remember that they have come with the object of mutual entertainment. An opportunity is thus given to all for innocent pleasure and intellectual intercourse, in the course of which pleasant and valuable friendships may be formed and information acquired that may prove useful through life. Many celebrated men and women have been great talkers; and one may recall the genial Sir \Valter Scott, who would speak freely to any one, and was wont to say that he never did so without learning something. With respect to the number of guests, it has often been said, that a private dinner-party should consist of not less than the number of the Graces, or more than that of the Muses. A party of ten or twelve is, THE MISTRESS 23 perhaps, as a general rule, sufficient for enjoyment. Gloves are worn by ladies at dinner-parties, but should be taken off before the actual meal begins. Going to Dinner.--Dinner having been announced, the host offers his arm to, and places on his right hand at the dinner-table, the lady to whom he desires to pay most respect, either on account of her age, position, or because she is the greatest stranger in the party. If this lady be married and her husband present, the latter takes the hostess ~+who always enters the dining-room last-to her place at table, and seats himself at her right hand. The rest of the company follow the host in couples, as specified by the master or mistress of the house, the whole party being arranged according to their rank and other circum* stances which may be known to the host: and hostess. Guest Cardss-Jt will be found of great assistance to the placing of a party at the dinner-table, to have the names of the guests neatly written on small cards called “ Guest cards ” and placed at that part of the table where it is desired the several guests should sit. It is a matter of taste what cards should be used for this purpose ; small plain ones are perfectly admissible, but those with gold, silver or coloured borders are more effective and show more distinctly, laid as they are upon either white table cloths or serviettes. Some with floral orna- mentation are frequently used. Sometimes the menu card is a double one, which folds like a ball programme, and upon the outside of this the guest’s name is written. The Dinner :2 la Russe, introduced into England about the middle of the nineteenth century, has now largely taken the place of the old custom of having all the dishes served from the table. The service, of dinner is fully dealt with in subsequent pages. Dessert.--When dinner is finished, the dessert is placed on the table, accompanied by finger-glasses, in which the tips of the fingers are dipped after the fruit or sweetmeats of this course have been taken. Leaving the Dinner Tables-“When fruit has been taken, and a glass or two of wine passed round, the time will' have arrived when the hostess, after catching the eye of the lady first in precedence, rises, and gives her guests the signal to retire to the drawing-room. The gentlemen will rise at the same time, and the one nearest the door open it for the ladies, all courteously standing until the last lady has withdrawn. In former times, when the bottle circulated freely amongst the guests, the ladies retired earlier than they do at present. Thanks, however, to the changes time has wrought, strict moderation is now invariable amongst gentlemen, and they now take but abrief interval for tobacco, talkaand coffee, before they rejoin the ladies. After-dinner Invitations, by which we mean invitations for the evening, may be given. The time of arrival of these visitors will vary according to their engagements, or sometimes will be varied in obedience to the caprices of fashion. Guests invited for the evening are, however, gener- 24 HOUSEHOLD MANAGEMENT ally considered at liberty to arrive whenever it will best suit themselves --usually between nine and twelve, unless earlier hours are specifically named. By this arrangement, those who have numerous engagements to fulfil, can contrive to make their appearance at two or three parties in the course of one evening. Ball or Evening Party Etiquette.—The etiquette of the dinner-party table being disposed of, let us now enter into that of an evening party or ball. The invitations for these are usually on “ At Home " cards, filled in with the name and address Of the sender and the date of the invitation, with the word “ Dancing ” or “ Music,” as the case may be, in one corner. They should be sent out about three weeks before the day fixed for the event, and should be replied to within a week of their receipt. By attention to these courtesies, the guests will have time to consider their engagements, and prepare their dresses, and the hostess will learn in good time the number of guests likely to be present. Short or verbal invitations, except to relatives or close friends, are not, formally speaking, correct, but, of course, very much depends on the circumstances under which the invitation is given. Social forms, while never allowed to become a fetish, should not be altogether neg- lected even among close friends and relatives, for unintentional neglect of a customary formality may be misunderstood and strain a valued friendship. Arrival of GllOStS.—Vi$it01’8 on arrival should be shown to a. room exclusively provided for their reception ; and in that set apart for the ladies, attendants should be in waiting to assist those ladies who may require help. It will be found convenient, where the number of guests is large, to provide numbered tickets, so that they can be attached to the cloaks and wraps of each visitor ; a duplicate of the ticket should be handed to the guest. Tea and cofiee is provided in an ante-room, for those who would like to partake of it. introductions.-The lady of the house usually stands at the door of the drawing-room to receive her guests. She may introduce some of them to others, where she may imagine mutual acquaintance will be suitable and agreeable. It is very often the practice of the master of the house to introduce one gentleman to another, but occasionally the lady performs this ofiice. The custom of non-introduction is very much in vogue in many houses, and guests are thus left to discover for themselves the position and qualities of the people around them. The servant, indeed, calls out the names of all the visitors as they arrive, but, in many instances, mis- pronounces them ; so that it will not be well to follow this information, as if it were an unerring guide. But the gentleman is, of course, introduced by either host or hostess to the lady whom he is to take in to dinner. Refreshments—A separate room or buffet should be set apart for THE MISTRESS 25 refreshments. A supper is also often provided at private parties; and this requires, on the part of the hostess, a great deal of attention and supervision. It usually takes place between the first and second parts of the dances arranged. Programmes of these dances are printed in various forms, and have pencils attached. The monogram of the hostess, or the name of the house, with the date of the party, frequcntly heads these programmes. At Private Parties, a lady should not refuse the invitation of a gentle~ man to dance, unless she be previously engaged. The hostess must be supposed to have asked to her house only those persons whom she knows to be of good character, as well as fairly equal position ; hence to decline the offer of any gentleman present would be a tacit reflection on the master and mistress of the house. It may be mentioned here that an introduction at balls or evening parties does not necessarily involve a subsequent acquaintanceship, no introduction, at these times, giving a gentleman a right afterwards to address a lady. She is consequently free next morning to pass her partner at a ball of the previous evening without the slightest recognition, if she prefers to do so. Dancing.-—The ball is generally opened by the lady of the house. Whilst the host will usually lead ofi the dance with the lady highest in rank of those present or the greatest stranger, it will be well for the hostess, even if she is an ardent and accomplished dancer, not to indulge in the art to an unlimited extent, as the duties of entertaining make considerable demands on her attention and time. A few dances will suffice to show that she shares in the pleasures of the evening. The hostess and host, during the progress of a ball, will chat with their friends, and take care the ladies are furnished with seats, and that those who wish to dance are provided with partners. A gentle hint from the hostess that a lady lacks a partner during several dances, is certain not to be neglected by any gentleman. In this way the com- fort and enjoyment of the guests can be promoted, and no lady will experience the sensation of being a wallfiower throughout the evening. Beside her other cares, the mistress has frequently the added duties of a chaperon either of her own or some friend’s daughters. Without making vexatious regulations, or preventing the enjoyment of her charges, she must be able to ensure their doing nothing that is either outré or in bad form. At a ball she will take special care that her charges always know where to find her, though no reasonable chaperon will expect a girl to be always with her. Departure.--When any of the carriages are announced. or the time for the departure of the guests an'ives, they should bid farewell to the hostess, without attracting the attention of the other guests to their departure. If this cannot be done without creating too much bustle. it will be better for the visitors to retire quietly without taking their leave. Within a week of the entertainment, the hostess should receive from every guest a call, where possible, or cards expressing the gratinca. 26 HOUSEHOLD MANAGEMENT tion experienced from her entertainment. To neglect such an obvious duty is an ofience against all social rules Having shortly treated difierent forms of social gatherings, we now return to the ordinary routine of the household, though all the details we have given of dinner parties, balls, etc., belong to the department of the mistress. Without a knowledge of the etiquette to be observed on these occasions, a mistress would be unable to enjoy and app: eciate those friendly meetings which, giving a pleasant change, make the quiet, happy life of an English gentlewoman the more enjoyable. In their Proper places, all that is necessary to be known reSpecting the dishes and appearance of the breakfast, dinner, tea, and supper tables will be set forth in this work. Home Gatherings are more frequent and more important than social entertainments. Both, however, have to be studied with a view 'to efficiency, enjoyment and economy. These points will be dealt with in the pages on “ Cookery.” Here we will only say, that for both mis-i tress and servants, it will be found wise to cook and serve the dinner} and to lay the tablecloth and the sideboard, with the same cleanliness, neatness and scrupulous exactitude, whether it be for the family, or {or “ company.” If this be strictly adhered to, the details of work will become as second nature to all energies, and the trifling extra trouble entailed is amply repaid by the increased efliciency of servants, the feeling that one is always prepared for any chance callers, and the moral stimulus that is given by having all things done decently and in order. Evenings at Home should form a pleasant, improving and restful portion of the daily round. Few hours of the day present more oppor- tunities for forming and strengthening good habits and tendencies among the young. In many homes this is the only time when the busy father has the opportunity, and the mother the leisure, to share in the pursuits and pastimes of their children. If children do not find pleasure at home they will seek it elsewhere, often in undesirable directions. Hence it should form part of the settled domestic policy of every parent to make children feel that home is one of the happiest places in the world, thus cultivating in them an attachment to home interests that may prove an invaluable safeguard in the crucial years of their youth. \Nith this object in view all innocent games and pastimes should be encouraged '; the young collector, naturalist, carpenter or engineer should be helped in his interesting and instructive hobbies. Games of skill, like chess and draughts, which have an educational value, should be introduced and opportunity given for cricket, cycling, walk- ing, hockey and healthy sport, whilst children who show any talent for music, drawing, modelling, composition, etc., should know that a keen interest is taken in their pursuits. Fancy needlework often forms a portion of the evening’s recreation for the ladies of the household, and this may be made more pleasant by reading aloud some standard work, whether of instruction, humour, THE MISTRESS 27 or romance, and there is no greater safeguard against those low-class and pernicious publications, which, alas! abound, than an early acquaintance with the real masterpieces of literature. Retiring for the Night—It is well to remember that early rising is almost impossible if retiring to rest at a late hour is the practice of the household. The younger members of a family should go early and at regular hours to their beds, and the domestics as soon as possible after a reasonably appointed hour, Either the master or the mistress of a house should, after all have gone to their separate rooms, see that all is right with respect to lights and fires below ; and no servants should on any account be allowed to remain up after the heads of the house have retired. Having thus dealt with daily routine from rising at morning to retiring at night, there remain only now t? be considered a few matters, respecting which the mistreSs of the house may be glad to receive information. When taking a House in a new locality, it will be etiquette for the mistress to wait until the older inhabitants of the neighbourhood call upon her, thus evincing a desire, on their part, to become acquainted with the new-comer. It may be, that the mistresswill desire an inti- mate acquaintance with but few of her neighbours; but it is to be specially borne in mind that all visits, whether of ceremony, friendship, or condolence, should be punctiliOusly‘ returned, though some time may be allowed to elapse in the case of undesirable acquaintance. Letters 0! Introduction.-——You may perhaps have been favoured with letters of introduction from some of your friends, to persons living in the neighbourhood to which you have just come. In this case, enclose the letter of introduction in an envelope, with your card. Then, if the person to whom it is addressed call in the course of a few days, the visit should be returned by you within the week, if possible. It is now more usual to write by the post and introduce a friend, instead of leaving everything to be said by the letter that is given. In the event of your being invited to dinner under the above tir- Cumstances, nothing but necessity should prevent you from accepting the invitation. If, however, there is some distinct reason why ybu cannot accept, let it be stated frankly and plainly. An opportunity should, also, be taken to call in the course of a day or two, in order to express your regret that untoward circumstances have made it im- possible for you to be present. In Giving a Letter of Introduction, it should always be handed to your friend unsealed. Courtesy dictates this, as the person whom you are introducing would, perhaps, wish to know in what manner he or she was spoken of. Should you receive a letter from a friend, introducing to you any person known to and esteemed by the writer, the letter should be immediately acknowledged, and your willingness expressed to do all in your power to carry out his or her wishes, 28 HOUSEHOLD MANAGEMENT Order and Punctuality are so important to the comfort and happiness of the household that every mistress should fix stated hours for meals, etc., which ought to be strictly observed by every member of the family. ORDER OF THE HOUSEHOLD {Homing-T813584; A.M. " Forsake not the assembling of yourselves together." M E A L 8. Breakfast (Kitchen 8:. Nursery) . 8mm. ,, (Dining-Room) . . 8.30,, Kitchen Dinner . . . 12.30 pm. Luncheon . . . . . 1.30,, Kitchen and Nursery Tea . 0. 6 ,, Dinner , . 1. . s . 6.30,, Kitchen Supper . . . . 9 “0—— Posr Aamvss. 8 an. h “find words in which we feel the pressure of a i an M Posr Dsrnrs. 8.30 A.M. 8:6 nu. “ A timely written letter is a rivet in the chain of affection." Pleasures and Duties in due order linked. “o— muting integers, 10 me. W L _u The specimen card of order of the household will guide the mistress in drawing up a set of rules adapted to the special requirements of her own home. Furnishing a House is an anxious and onerous undertaking, involving far more ramifications, details and difficulties than can be dealt with here. A few useful elementary rules to be observed are as follows: before purchasing a single article, the future abode should be carefully inspected, and a careful plan made with. exact measurements of the height, length and breadth of every room and of all recesses contained in them, for a few inches difference more or less will render quite impos- sible or useless for your room a suite or article of furniture fancied by you, or recommended by the plausible salesman, who has never seen the house to be furnished. Then, still, before any purchases are made, a list of the articles desired and necessary for the new house should be made, re-made, altered and considered, priced and re-priced, estimated and re-estimated. No trouble or care can be considered excessive in this task, for to most people, furnishing from cellar to attic, as the phrase THE MISTRESS 29 goes, is a task that comes to us but once in our existence, and some of the articles selected may have to last for a lifetime. Should money be limited, the sum that can be devoted to this purpose should be carefully fixed, and if the amount is not found sufficient for all requirements, the expenditure on all strictly necessary articles should be estimated and allowed for, before letting the fancy stray after superfluities and luxuries. This may seem a very obvious rule, but it is one often neglected. The scarcity of vile dross that prevents us from ordering all we think we need for our new establishment, may be a blessing in disguise, for many of those quaint and interesting articles that lend so much individuality and artistic charm to a dwelling can never be purchased in bulk, but must be acquired by a combination of good luck, good taste and loving Search. The time required for an exciting hunt after articles of beauty, quaint ugliness, or romantic interest, will not be grudged by many Young couples, for each treasure thus acquired tends to give fresh interest in the beautifying of a home. These rules considered, rival catalogues compared, and the advantages and drawbacks of old and new furniture weighed, the prospective householder will be prepared to face the allurements of Tottenham Court Road and elsewhere. Every possible information about kitchen furniture and utensils, with Carefully compiled price lists, will be found in a later chapter. It is now usual for the landlord to allow the incoming tenant to choose the wall papers, and we would advise our readers not to mind taking considerable trouble in this respect. It is well to think whether the rooms require light or dark papers ; the furniture and carpets with which they are to be associated should also be considered. In few things are loving Care and taste better repaid than in such careful choice, and we would recommend our readers not to rest content with the sample books furnished by their landlord, but to inspect the designs of the best known and most artistic firms. Choosing a Roma—Many mistresses have experienced the horrors of house-hunting, and it is well known that “ three removes are as good (or bad, rather) as a fire." _ The choice of a house must depend on various circumstances with different people, and to give any specific directions on this head Would be impossible and useless, yet it will be desirable to point out some of the general features as to locality, soil, aspect, etc., which all house-hunters should carefully consider. Regarding the locality, we may say, speaking more particularly of a town house, that it is important to the health and comfort of a family that the neighbourhood of all factories producing unwholesome or offensive emanations or odours should be strictly avoided. Neither is it well to take a house in the immediate vicinity of a noisy trade, lest it should prove a constant annoyance. Before taking a house on lease, get a competent surveyor to inspect the state of the building—drainage, walls, roof, gutters, etc. Do not 3o HOUSEHOLD MANAGEMENT rely upon the statements of an agent, or any one interested in letting the house. When circumstances permit, it is well to stay for some time in the neighbourhood to ascertain if it suits your health and taste before removing there. _ Referring to soils : it is held as a rule, that a gravel soil is best, as the rain drains through it very quickly, and it is consequently less damp than clay, upon which water rests a far longer time. Sand, chalk, and clay soils all possess their respective merits. but the latter should be avoided by those subject to rheumatic affections. The aspect of the house should be well considered, remembering that the more sunlight comes into the house the healthier is the habitation» A house with a south or south-west aspect is lighter, warmer. drier, and consequently more healthy, than one facing the north or north-east. Great advances have been made of late in sanitary knowledge, and the first point to inspect in a house is its drainage, as it has been proved in thousands of cases that bad or defective drainage is as certain to destroy health as the taking of poison. This arises from its injurious effect upon the atmosphere, which renders the air we breathe unwhole» some and dangerous. Let us remember, then, that unless the drainage of a house is perfect, the health of its inhabitants is sure to sufier ; and they will be susceptible to diphtheria, typhoid and all kinds of fevers and disease. A damp house also fosters rheumatism, ague, etc. The importance of a good water supply can scarcely be over esti- mated. N 0 house. however suitable in other respects. should be taken if this important source of health and comfort is in the slightest degree scarce or impure. We cannot take too much care in seeing that it is pure and good, as well as plentiful, knowing as we do its constant influence on the health of a household. Ventilation is another feature which must not be overlooked. To ensure efiicient ventilation both inlet and outlet openings must be provided ; the former, as near the floor as possible, without producing a draught ; the latter, close to the ceiling. The lower part of the window may be used as an inlet for air when the room is not in use. Iron gratings and perforated bricks fitted into the outer wall, and valves opening into the chimney, can all serve as outlets for foul air. Failing these, the upper sash of the window may be lowered ; but this method of ventilation is apt to cause an unpleasant draught, whereas the above-named devices admit and carry off air without any perceptible change of temperature. Before committing themselves to any agreement for a house, inex— perienced readers are advised to consult our “ Legal Memoranda,” given later on. a Rent—Some authorities say one-tenth, others one-eighth, of the total income should be spent in rent, but so many circumstances—such. as the size of the family, its position, and the locality in which it is necessary to reside—~aflect this estimate, we are disposed to think it is THE MISTRESS 31 a question best left for careful consideration in each individual case. When facing the problem of taking a new and larger house, one should bear in mind that the mere increase in rent does not represent the whole of the extra expense that will have to be borne, for besides rates, which of course increase proportionately, a larger house seems invariably to increase expenses all round. Yet it is not easy to give explicit reasons for this undoubted tendency, The Responsibilities or Duties of the mistress of a house are, though onerous and important, by no means difficult if given careful and sys- tematic attention. She ought always to remember that she rules the household ; and by her conduct its whole internal policy is regulated. She is, therefore, a person of far-reaching importance. Her daughters model themselves on her pattern, and are directed by her counsels :— “ Her children rise up and call her blessed ; her husband also, and he praiseth her.” Therefore let each wife, remembering her responsibilities, see that her conduct is such as to earn the love and reverence of hen children and her husband. Let her remember the sincere homage paid to the good wife and mother by the great philosophers and writers of all ages. Jeremy Taylor says: “A good wife is Heaven’s last best gift to man ; his angel and minister of graces innumerable ; his gem of many Virtues ; his casket of jewels. Her voice is sweet music ; her smiles his brightest day ; her kiss the guardian of his innocence ; her arms, the pale of his safety ; the balm of his health, the balsam of his life ; her industry, his surest wealth ; her economy, his safest steward ; her lips, his faithful counsellors ; her bosom, the softest pillow of his cares ; and her prayers, the ablest advocates of Heaven's blessings on his head.” THE HOUSEKEEPER CHAPTER II Duties and Responsibilities. As Second in Command in the House, except in large establishments, where there is a house-steward, the housekeeper must consider herself as the immediate representative of her mistress, and bring to her work all the qualities Of honesty, industry, and vigilance which would be expected of be if she were at the head of her own family. Constantly striving to promote the prosperity of the household, she should oversee all that goes on in the house, that every department is thoroughly attended to, and that the servants are comfortable, at the same time that their various duties are properly performed. Cleanliness, punctuality, and method are essentials in the charac- ter of a good housekeeper. Without these qualities, no household can be well managed. Order again, is indispensable ; by it we provide that “ there should be a place for everything, and everything in its place.” Accounts—A necessary qualification for a housekeeper is that she should thoroughly understand accounts. She will have to write in her books an accurate account of all sums paid for any and every purpose, the current expenses of the house, tradesmen’s bills, wages, and many miscellaneous items. As we have mentioned in the previous chapter, ahousekeeper’s accounts should be periodically examined and checked by the head of the house. Nothing tends more to the satisfaction of both employer and employed than this arrangement. “ Short reckonings make long friends ” stands good in this case, as in others. The housekeeper should make a careful record of every domestic purchase whether bought for cash or not. This record will be found a useful check upon the bills sent in by the various tradesmen, so that any discrepancy can be inquired into and set right. An intelligent housekeeper will by this means be able to judge of the average con- sumption of each article in the household ; and to prevent waste and carelessness. The following table of expenses, income, or wages, shows what any sum, from {r to £100 per annum, is, when reckoned per quarter, calendar month, week, or day :— as 11' . . . .meubm we; A ROYAL KITCHEN. The Kitchen, \Vindsor Castle. THE HOUSLREEPER 33 , , |Per h For Per Per Per Per Per Per Per Per Year. Quarter Month Week. Day Year Month. Week. Day. {adfadfladadld £s.d.£1.d. (1.1. £s.l.is.d. 100050180410} 1100 21500184043 07} 11000762607 1 1200 300100047§08 2000100 3400} 1: 1300 350118050 051 21000126 42011} 1 1400 3100134054109 3000130 501112 1500 3150150059 010 31000176 21014§r2 1600 4000,168062 010 400100 810:: 1700 450184066§011 4100126 7618 3 1800r410011000611 011 600150 84111r3i 1000 41501118073}: 1100176022153 2000 5001134078 11 000 110010023114 3000 7100 210 0,0115'17 6100 1126 10102 4 4000 1000368015 422 700115011828 4 5000121004340103 29 71001176126210 5 60001500500130{33} 80030013431 5t 70001710051081611 310 810022614233 '5 00<200001341109 44} 90025015035} 0 000022100710011471411 10002100108910 0} 10000500868118 5&5“ 1—7 1? Cooking.---Although the housekeeper does not generally interfere much in the actual work of the cook, yet it is necessary that she should possess a good knowledge of cookery ; for she has to direct the work of others. In some establishments cakes, bread, jams, pickles, etc., are made in the still-room under the housekeeper's superintendence. instruction in Cookery.--Happily it is now usual for all young people to learn something of this art, and it is a valuable ammpfisMent, no matter to what class they belong, for at some time of their life it is sure to be of use. A great many, too, who do not actually have to cook themselves are glad to have the power of checking the work of their cooks, who without such a check would become domestic tyrants. With servants of this sort a mistress who knows nothing of cooking is powerless. Before the existence of cookery schools instruction could only be obtained at home, from the mother, housekeeper or cook, but now many who desire instruction prefer to avail them- selves of the many opportunities offered by the cookery schools and classes. This course has advantages to recommend it ; for that a practical teacher, while allowing the pupil considerable freedom of choice. takes care that the lessons comprise dishes which teach the principles of cookery, as well as mere manipulation of the materials. A good teacher also endeavours to inculcate habits of economy, cleanliness. and tidiness besides the mere details of the science ; but if the cook were to teach on the same lines her motive might be misunderstood, and her advice resented. If the pupils would always practise in their own homes the tidiness and cleanliness they are taught in the schools, they would be less frequently regarded as a nuisance by the cook. Novices should make a rule not to use unneces- sary utensils, to wait on oneself as much as possible, and to clear away all materials and utensils wheq they have finished. C 34 HOUSEHOLD MANAGEMENT The Daily Duties of a Housekeeper are regulated, in a great measure, by the size Of the establishment she superintends. She should rise early, and see her assistants are duly performing their work, and that the pre- parations for breakfast are progressing satisfactorily. After breakfast, which, in large establishments, she will take in the “ housekeeper's room," with the lady's-maid, butler, and valet, served by one Of the under-maids, she will, on days set apart for such purposes, carefully examine the household linen, with a view to its being repaired, or further necessary supplies being procured ; she will also see that the furniture throughout the house is well rubbed and polished ; and attend to all the necessary details Of marketing and ordering goods from the tradesmen. The Housekeeper’s Room is generally made use of by the lady’s-maid, butler and valet, who take there their breakfast, tea and supper. The lady’s-maid will also use this apartment as a sitting-room, when not engaged with duties which would call her elsewhere. In different estab- lishments, according tO their size, means and expenditure Of the family, different rules,of course, prevail. For instance, in mansions where great state is maintained, and there is a house-steward, two distinct tables are kept, one in the steward’s room for the principal members Of the staff, the second in the servants’ hall for the other domestics. At the steward's dinner-table, the steward and housekeeper preside ; and here, also, may be included the lady’s-maid, butler, valet. After Dinner, the housekeeper, having seen that her assistants have returned to their various duties, and that the household is in proper working order, will have many important matters claiming her atten- tion. She will, possibly, have to give the finishing touch to some article Of confectionery, or be occupied with some of the more elaborate processes Of the still-room. There may also be the dessert to arrange, ice-creams to make; and many employments that call for no ordinary degree Of care, taste and attention. The Still-room was formerly much more common than at present, for in days Of “ auld lang syne ” the still was in constant requisition for the supply of home-made wines, spirits, cordials and syrups, home-made medicines, scents, and other aromatic substances for the toilet,and sweet- flavoured waters for the purposes of cookery. There are some estab- lishments, however, in which distillation is still carried on, and in these the still~room maid has her Old duties to perform. In a general way, however, this domestic is immediately concerned with the housekeeper. For the latter she lights the fire, dusts her room, prepares the breakfast table, and waits at the different meals taken in the housekeeper’s room. A still-room maid may learn a very great deal Of useful knowledge from her intimate connexion with the housekeeper, and if she be active and intelligent, may soon fit herself for a better position in the household. Evening Occupation.--In the evening, the housekeeper will Often busy THE HOUSEKEEPER 35 herself with the necessary preparations for the next day’s duties. Numberless small, but still important, arrangements will have to be made, so that everything may move smoothly. At: timesu perhaps, attention will have to be paid to the preparation of lump-sugar. spices. candied peel, the stoning of raisins, the washing. cleansing and drying of cur-rants, etc. The evening, too, is the best time for attending to household and cash accounts, and making memoranda of any articles the may require for her store~room or other departments. Periodically, at some convenient time—for instance, quarterly or half-yearly--it is a good plan for the housekeeper to make an inventory of everything she has under her care, and compare this with. the lists of a former period 3 she will then be able to furnish a statement, if necessary, of the articles which, from wear, breakage, loss, or other causes, it has been necessary to replace or replenish. Responsibilities.-~In concluding these remarks in the duties of the housekeeper, we will briefly refer to the very great responsibility which attaches to her position. Like “ Caesar’s wife," she should be “ above suspicion,“ and her honesty and sobriety unquestionable; for there are many temptations to which she is exposed. From a physical point of View, a housekeeper should be healthy and strong, and be particularly clean in her person, and her hands, though they may show a slight degree of roughness, from the nature of some of her employments, still should have a nice appearance. In her dealings with the various tradesmen, and her behaviour to the domestics under her, the demeanour and conduct of the housekeeper should never diminish her authority or influence. Seasons for different kinds of work—It will be useful for the mistress and housekeeper to know the best seasons for various occupations connected with Household Management ; and we, accordingly, subjoin a few hints which we think will prove valuable. In the winter months, some of the servants have much more to do, in consequence of the necessity there is to attend to the necessary fires. In the summer, and when the absence of fires gives the domestics more leisure, a little extra work can be easily performedl Spring is the usual period set apart for house-cleaning, and remdving all the dust and dirt which, notwithstanding all precautions, twill accumulate during the winter months, from dust; smoke, gas, etc. This season is also well adapted for washing and bleaching linen, etti, as the weather not being then too hot for the exertions necessary in washing counterpanes, blankets, and heavy substances, the work is better and more easily done than in the greater heats of July. Winter curtains should be taken down, and replaced by the summer white ones ; and furs and winter clothes also carefully laid by. The former should be well shaken and brushed, and then pinned upon paper or linen, with camphor to preserve them from moths. Spring cleaning must include the turning out of all the nooks and corners of drawers, cupboards, 36 HOUSEHOLD MANAGEMENT lumber-rooms, etc., with a view to getting rid of unnecessary articles, which left there create dirt and harbour mice and other vermin, though only useless encumbrances left where they are, they may be of great value to one’s poorer neighbours. Sweeping chimneys, taking up and cleaning carpets, painting and whitewashing the kitchen and offices, papering rooms, when needed, and, generally speaking, giving the house, a bright and new appearance, for the approaching summer, are among the cares of this season. Oranges should now be preserved, and wine made- Summer will be found the best period for examining and repairing household linen, and for “ putting to rights " all those articles which have received a large share of wear and tear during the winter. The old proverb, “ A stitch in time saves nine," applies very strongly to the care of such linen articles as table cloths, serviettes. sheets, pillow-slips, etc., a little early and careful attention to which will often prolong their period of usefulness. In june and july, currants, raspberries, straw-b berries, gooseberries, and other summer fruits should be preserved, and jams and jellies made. Eggs are cheap and plentiful at this season of the year, and the housekeeper should preserve, by one of the several satisfactory methods, a good supply for the winter months, when eggs, though more in demand than ever, are scarce and dear. Many houses holds also find it economical to purchase in June a supply of salt butter in kegs for winter use. In July, too, the making of walnut ketchup should be attended to, as the green walnuts will be approaching per~ fection for this purpose. Many other pickles may also be made at this season, full directions for which are given in our pages. Autumn fruit of various kinds, as plums, damsons, blackberries, cranberries and many others, should be bottled and preserved, and jams and jellies made. Pickled mushrooms. mushroom and tomato ketchup, pickled cabbage and beetroot, and many such stores should be prepared at this season. The apples and pears for winter use should now be gathered in and stored. These should be frequently looked over, and any fruit showing symptoms of decay removed. Filberts, cob nuts, and walnuts should also be preserved in sand and salt to pre- vent them from drying up and decaying. In September and October it will be necessary to prepare for the cold weather, and get ready the winter clothing for the various members of the family. The white summer curtains will now be carefully put away, the fire-places, grates, and chimneys looked to, and the house put in a thorough state of repair. In December, the principal household duty lies in preparing for the creature comforts of those near and dear to us. so as to meet Old Christ- mas with a happy face, a contented mind. and a full larder. And in stoning plums, washing currents, cutting peel, beating eggs. and mixing a pudding. a. housewife is not unworthin greeting the season of good will. THE COOK CHAPTER III General Advice to the Cook, with Observations on her Duties, and those of the Kitchen and the Scullery Maids Man may live without love—what is passion but pining? But where is the man who can live without dining? We may live without friends, we may live without books, But civilized men cannot live without cooks. From “Lucille,” by Owen Meredith. THE cook and those who serve under her are so intimately associated that they can hardly be treated of separately. The cook, however, is queen of the kitchen ; and if she be clean, neat, orderly and quick in her work, those who are under her will emulate these good qualities 3 upon her the whole responsibility of the kitchen rests, whilst the duty of others is to render her ready and willing assistance. In great establishments in the time of the Norman and Plantagenet kings the cock was indeed a great personage, more than one fortu~ nate master of the art receiving a manor or title because he pleased the palate of his sovereign with some dainty dish. In those days the head cook gave orders from a high chair which commanded a view of all that was going on. Each held a long wooden spoon, with which he tasted, without leaving his seat, the dainties that were cooking on the stoves, and the spoon was frequently used as a rod of punishment on the backs of those who did not sufficiently study the virtues of diligence and temperance. Early Rising.-—If, as we have said, early rising is of the utmost im- portance to the mistress, what must it be to the servant! It is a thousand times tested truth that without early rising and punctuality good work is almost impossible. A cook ought to realize this important fact, for if she lose an hour in the morning, she is likely to be kept toiling all day to overtake necessary tasks that would otherwise have been easy to her. Six o’clock is a good hour to rise in the summer, and seven in the winter. The Cook’s First Duty should be to prepare the breakfast, full details for the selection, cooking, and service of which will be found in a later 1-: 38 HOUSEHOLD MANAGEMENT chapter, and then to busy herself with those numerous little tasks associated with arranging and providing for the day. This will bring her to the breakfast hour of eight, after which preparations must be made for the other meals of the household. Dally Duties.—-In those households where cook and housemaid only are kept, the general custom is that the cook shall look after the dining- room. Other household work, varying in different households, is also committed to her care. In establishments of this kind, the cook will, after having lighted her kitchen fire, brushed the range, and cleaned the hearth, proceed to prepare for breakfast. She will thoroughly rinse the kettle, and set it to boil. She may then perhaps have to go to the breakfast-room, and there make things ready for the breakfast. Atten- tion must also be given to sweeping the hall, shaking the hall mats, whicn she must afterwards put back in their places. The cleaning of the kitchen, passages, and kitchen stairs must always be over before breakfast, so that it may not interfere with the other business of the day. Everything should be ready, and the whole house should wear a comfortable aspect. Nothing is more pleasing to the mistress of an establishment than to notice that, although she has not been present to see the work done, proper attention has been paid to such matters. By the time that the cook has performed the duties mentioned above, and well swept, brushed, and dusted her kitchen, the breakfast bell will perhaps summon her to the parlour, to “ bring in ” breakfast. It is often the cook’s department, in small establishments, to take in the breakfast, as the housemaid, by this time, has gone upstairs into the bedrooms, and has there applied herself to her various duties. But many ladies prefer the breakfast brought in by the housemaid, though it remain to be cleared and washed up by the cook. Whichever way this part of the work is managed, each servant should have her duties clearly laid down for her. The cook usually answers the bells and single knocks at the door in the early part of the morning, as the tradesmen, with whom it is her more special business to speak, call at these hours. The Preparation of Dinner is the most important part of the cook’s work, wherein she begins to feel the responsibility of her situation, as she has to see to the dressing and serving of those dishes, which her skill and ingenuity have prepared. Whilst these, however, are cooking, she must be busy with her pastry, soups, gravies, entrees, etc. Stock, or what the French call bouillon, being the basis of most made dishes, must be always at hand, in conjunction with sweet herbs and spices for seasoning. “ A place for everything, and everything in its place," must be the rule, in order that time may not be wasted in looking for things when they are wanted, and that the whole business of cooking may move with the regularit3r and precision of a well-ad- justed machine. All must go on simultaneously. The vegetables and THE COOK 39 sauces must be ready with the dishes they are to accompany, and the smallest oversight must be avoided in their preparation. It is a good plan when a dinner of many courses has to be prepared, to write out, and hang in a conspicuous place, two lists of the day’s dishes, one of the order in which they must be served, with every accessory complete, that nothing may be forgotten, and one of the order in which each should be cooked, that nothing may be over or underdone. When the dinner hour has arrived it is the duty of the cook to dish up such dishes as may, without injury, stand for some time covered on the hot plate or in the hot closet ; but such as are of a more important or delicate kind mdst be delayed until the order “ to serve " is given. Then comes haste ; but there must be no hurry—all must work with method. The cook takes charge of the fish, soups and poultry: and the kitchen-maid oi the vegetables, sauces and gravies. These she puts into Proper dishes, while the scullery-maid waits on and assists the cook. Every dish must be timed so as to prevent its getting cold, whilst great Care should be taken that no more time is lost between the courses than is abs< vlutely necessary, for good serving, hot plates, gravy and sauces that have not been allowed to get cold and greasy, are vital factors in pro- viding a good dinner. When the dinner has been served, the most iITIPortant item in the daily work of the cock is at an end. She must, however, every night and morning, look to the contents of her larder, taking care to keep everything sweet and clean, so that no disagreeable smells may arise from the neglect of this precaution. These are the principal duties of a cook in a big establishment. In many smaller households the cook engages to perform the whole work of the kitchen, and, in some places, a portion of the housework also. Duties oi the Kltehen-Mald.-Whilst the cook is engaged with her morn- ing duties, the kitchen- or scullery-maid is also occupied with hers. Her first duty, after the fire is lighted, is to sweep and clean the kitchen and the various offices belonging to it. This she does every morning, besides cleaning the stone steps at the entrance of the house, the halls, the passages, and the stairs,if any,which lead to the kitchen. Her general duties, besides these, are to wash and scour all these places twice a week, with the table, shelves, and cupboards. She has also to attend td the nursery and servants’ hall dinners while cooking, to prePare all fish, poultry, and vegetables, trim meat joints and cutlets, and do all such duties as may be assigned to her by the cook. The duties of the kitchen- or scullery-maid, in short, are to assist the cook in everything in which she may require aid ;‘ to keep the scullery and all kitchen utensils clean. The duties of a kitchen-maid and soul- lery-maid are almost identical, and the only reason that exists for re- taining the two names is that in large establishments, where two kitchen- maids are kept, it is useful to distinguish them askitchen- and seullerys maid, the former doing the more important, and the latter the coarser, work of the kitchen. 40 HOUSEHOLD MANAGEMENT O ADVICE TO COOKS AND KITCHEN-MAIDS Importance of Cooking.—A good cook has every reason to magnify the 0506 she holds, for her work influences not only the comfort but also the health of the whole household, and mindful of this responsibility she will take care to study both the needs and tastes of those whose food she prepares. With invalids and people in delicate health this care is of the utmost importance. Try and realize for yourself the importance of your post. Whether your employers are working hard in professions or business, or leading a comparatively leisured existence, whether they have poor appetites or large ones, good cooking of their food is absolutely necessary to their health. Make a rule to send everything up to table really well cooked. Do not regard this as an impossibility, for it can be done. If you are told to prepare anything you are not certain about, have the courage to say so and ask your mistress’s advice. How many dishes and dinners have been spoilt because cooks have been too proud to confess ignorance l Accidents, of course, will happen (though but rarely with proper precautions) ; fires will not always burn, nor ovens bake as they should ; but if the joint, or whatever it may be, cannot be done to time, do not send it up raw, but ask for a little grace. If anything is really spoilt (as even with care it sometimes is) confess the fact, and do not send up a dish calculated to take away people’s appetites. Cleanliness.--A dirty kitchen is a disgrace to all concerned. Good cookery cannot exist without absolute cleanliness. It takes no longer to keep a kitchen clean and orderly than untidy and dirty, for the time that is spent in keeping it in good order is saved when culinary operations are going on and everything is clean and in its place. Personal cleanli- ness is most necessary, particularly with regard to the hands. ‘ Dress.—When at your work, dress suitably ; wear short dresses, well-fitting boots, and large aprons with bibs, of which every cook and kitchen-maid should have a good supply, and you will be comfortable as you never can be with long dresses, small aprons. and slipshod shoes, the latter being most trying in a warm kitchen, which may very likely have a stone floor. A maid-servant's working dress, with its neat and becoming cap, is far from ugly, and nothing is more suitable for them whilst at their work. Neatness should be studied by all engaged in domestic work. It will repay those who practise it a thousand fold by constantly saving them needless work. Clear as you go ; do not allow a host of basins, spoons, plates, etc., to accumulate on the dresser or tables while you are preparing the dinner. By a little management and forethought much confusion may be saved in this way. It is as easy to put a thing in its place when it is done with as to continually remove it to find room for fresh THE COOK 41 requisites. For instance, after making a pudding, the flour tub, paste- board, and rolling pin should be put away, and any basins, spoons, etc., taken to the scullery, neatly packed up near the sink, to be washed when the proper time arrives. Economy.--Never waste or throw away anything that can be turned to account. In warm weather any gravies or soups that have been left from the preceding day should boiled up and poured into clean pans. Full directions with regard to stock pots, digesters and other economies of the kitchen will be found in a later chapter. Go early every morning to your larder (which, like the kitchen, ought to be kept perfectly clean and neat), and while changing plates, looking to your bread pan (which should always be emptied and wiped out every morning), take notice if there is anything not likely to keep, and acquaint your mistress with the fact. It is better if there is a spare cupboard in the kitchen to keep any baked pastry there, and thus preserve its crispness. Kitchen Supplies.--Do not let your stock of pepper, salt, spices, season- ings, herbs, etc., dwindle so low that there is danger of finding yourself minus some very important ingredient, the lack of which may cause much confusion and annoyance. Think of all you require when your mistress sees you in the morning, that she may give out any necessary stores. If you live in the country have your vegetables gathered from the garden at an early hour, so that there is ample time to get rid of caterpillars, etc., which is an easy task if the greens are allowed to soak in salt and water an hour or two. Punctuality.-This is an indispensable quality in a cook. When there is a large dinner to prepare get all you can done the day before or early on the morning of the day. This will save a great deal of time and enable you, with good management, to send up your dinner in good time and style. Gleaming of Cooking Utensils.-This is one of the cook’s most important duties, and one that should never be neglected or put off from one day to another. When you have washed your saucepans, fish kettle, etc., stand them before the fire for a few minutes to get thoroughly dry inside before putting away. They should then be put in a dry place in order to escape rust. Put some water into them directly they are done with, if they have to stand some time before they are washed. Soups or gravies should never be allowed to stand all night in saucepans. Frying pans should be cleaned (if black inside) with a crust of bread, and washed with hot water and soda. It is a good plan to have a knife kept especially for peeling onions, but where this is not done the one used should be thoroughly cleaned. If the tin has worn off copper utensils, have it immediately replaced. Clean your coppers with tur- pentine and fine brick dust, or waste lemon skins and sand, rubbed on with flannel, and polish them with a leather and a little dry brick dust. Clean tins with soap and whiting, rubbing on with a soft rag or 42 HOUSEHGLD MANAGEMENT flannel, wiping them with a dry cloth, and lastly with a soft dry cloth or leather, Washing of Dishes, Eta—~Do not be afraid of hot water in washing up dishes and dirty cooking utensils ;as these are essentially greasy, luke- warm water cannot possibly have the effect of cleansing them thoroughly, and soda in the water is a great saving of time as is also a fresh supply of hot water. After washing the plates and dishes wash out your dish tubs with a little soap, soda and water, and scrub them often ; Wash the dish cloth also and wring it out, and after wiping out the tubs stand them to dry. Pudding cloths and jelly bags should have immediate attention after being used ; the former should be well washed, scalded, and hung upto dry. Let 'them be perfectly aired before being put away. No soda should be used in washing pudding cloths. The Shaka—Do not throw anything but water down the sink, as the pipe is liable to get choked, a state of things which causes both ex- pense and annoyance. At least three times a week pour a pailful of boiling soda water down every trap, for this prevents accumulation of fat, which more often than anything else stops up sink pipes. Try to realize how important this duty is ; bad smells (often caused by a stoppage in the sink pipes) are most disagreeable and dangerous. Whilst a cook should be versed in all the details of her position, a mistress shOuld never forget her own duty of seeing that the laws of economy, cleanliness and order are not neglected by her servants. The servants who reflect that some day they will probably need neatneSs, cleanliness and economy in their own homes, and for their own benefit, will feel grateful to the employer who insists on the practise of these virtues. THE KITCHEN CHAPTER IV The Arrangement, Economy and Furniture of the Kitchen, Kitchen and Cooking Appliances, Utensils and their Prices, Etc. Writers on Domestic Economy, stew—There are few oi those who have turned their attention to domestic economy and architec~ tum, who have written on these important subjects with better efiect then Sir Benjamin Thompson, an American chemist and physicist, better known as “ Count Rumford,” a title of nobility bestowed upon him by the King of Bavaria. He did not, however, go very deeply or illlly into the design and construction of that part of the dwelling- homo which is chiefly devoted to cookery purposes, when he declared that “ the construction of a kitchen must always depend so much on {heal circumstances that general rules can hardly be given respecting 1t,” and again that “ the principles on which this cons truction ought in all cases to be made are simple and easy to be understood." These Principles resolved themselves, in his estimation, into adequate room and convenience for the cook. Definition of the term Kitchen—The Anglo-Saxon cicen, the Danish Krokken, the German 'ficke, and the French Cuisine are all related to the Latin word eoquere—to cook. The word kitchen probably dates from the end of the twelfth century, when the English language began to take concrete form. Chaucer, who died in 1400, makes use 0i the word in the “ Canterbury Tales,” the best example of the English language of that day. Shakespeare (1564-1616) speaks of the kitchen as a cook-room, clearly indicating its use in the sixteenth century ; while Spenser (15 52—3599) says the hostess . . . “led her guests anone Unto the kitchen room, ne spared for niceness none." Here is undoubtedly meant a room in which the meal was to be served. R°quisites o! a Good Kltchen.-—That Count Rumiord is perfectly right 43 44 HOUSEHOLD MANAGEMENT in his general, though somewhat broad premises, no one will be disposed to deny ; nevertheless, the requisites of a good kitchen demand some. thing more special than is here pointed out. It must be remembered that it is the great laboratory of every household, and that much of the family “ weal or woe," as far as regards bodily health, depends upon the nature of the food prepared within its walls. In the con- struction and disposition of a kitchen, therefore, the following con- ditions should be secured. (1) Convenience of distribution in its parts, with largeness of dimen- sion. (2) Excellence of light, height and ventilation. (3) Easy of access, without passing through the house. (4) Walls and location so arranged that the odours of cookery cannot spread about the house. (5) Plenty of fuel and water, which, with the scullery, pantry and storeroom, should be so near the kitchen as to offer the smallest possible trouble in reaching them. In addition to these important points, the equipment of the kitchen demands careful consideration. Under this term is comprised its fittings, fixtures, furniture, and the utensils that should be found in the kitchen itself and the adjacent back kitchen, or scullery, for household and culinary uses. It will be convenient to consider the first three items as forming one division of our subject, and the last as another; the portability of the various articles comprehended in the second division forming the chief point of distinction between them and those which find a place in the first. THE FITTINGS, FIXTURES AND FURNITURE OF THE KITCHEN The Fittings—Under this title, let us glance briefly at the finish of the several surfaces within which the cubic space of the apartment itself is included : namely, the ceiling, the walls and the floor. There is more wear and tear and more injury from causes that tend to soil and disfigure in the kitchen than in any other part of the house, and care should therefore be taken to guard against the former as much as possible, and to render the efl‘acement of the latter as easy and as speedy as possible. (i) The Celling.--The most suitable ceiling is a plain, smoothlyd plastered one, whether the kitchen is used solely for the purpose of cooking or, as is the case with the working-classes, as a combined kitchen and living room. It should be frequently whitewashed, for apart from the cleanliness, which is always desirable, the whiter the ceiling the greater will be its capacity to reflect light, and there- fore to render the kitchen lighter. (2) The Walla—The walls of a kitchen used only for culinary pur- poses should be lined with white glazed tiles, or else have a. high-tiled STOVES AND COOKING RANGE. 1- - . . . . Warming Stove. 2. Continuous burning Anthracite Coal Warming Stove. 3. Alwucu Range. Cl! COOKING RANGES. in" f. “at. V at! ‘ ‘ v ,, as: v -. x36; —:- I. Portable Range with Oven, fixed in front of grate. 2. Portable Range with Oven and Boiler, fixed in recess. 4 THE KITCHEN 45 dado. Tiled walls are more easily kept clean than distempered walls, which show every mark. When distemper must be used, some light shade should be selected, but not necessarily bufi, although that colour is generally preferred because walls and woodwork should agree in colour, and buff is liked better than grey or green in a kitchen. Certainly bufi has many good qualifies to recommend it ; it is clean- looking, and in consequence of its colour nearly approaching that of the wood it show signs of wear less quickly than other colours. Those who work in kitchens of this description have the housekeeper's room and the servants' hall in which to sit when their work is done. An apartmmt of different appearance is necessary in smaller middle- class households, where the maids have to spend their leisure time in the kitchen, and also in the homes of the working-classes, where the kitchen is the living-room of the family. For these, the most appropriate and durable wall-coverings are varnished papers. Recent years have introduced many new fashions in this direction, but nothing that can be recommended in preference to the old-fashioned oak papers with dull surfaces, specially prepared to receive the varnish after being hung. The initial outlay is considerable, but a good, well-varnished paper will last a very long time. Moreover, it always looks bright, is easily kept clean, and its smooth surface pre- vents any accumulation of dust, which is a great recommendation from a health point of view. The woodwork should be painted, grained and varnished to match the paper. The sanitary, so-called washable papers are less expensive than varnished papers, but their glazed surfaces will not stand repeated applications of soap and water ; they may, however, be wiped over with a damp sponge or damp cloth. (3) The Floor.--Floor-coverings are very rarely found in kitchens devoted entirely to cookery. Oil-cloth and linoleum are the only materials whith can possibly be used, and they are generally unneces- sary. The substance forming the floor varies according to the locality. In the north of England large flags of smooth stone are cemented together to form a floor that is nice to walk upon and easily kept clean. In the Midlands the kitchen floor usually consists of unglazed red tiles, which present a clean and bright appearance ; while on the east coast the floors are frequently laid with red or yellow bricks. Wooden floors and concrete floors may be seen in any part of the country, particularly in large establishments where these details in construction receive considerable attention. In middle-class households, where it is desirable to combine utility and comfort, good linoleum will be found the most serviceable and suitable floor-covering for the kitchen. The patterned varieties are preferable to those with plain surfaces, which quickly become disfigured by marks made by the furniture, etc. Kitchen Fixtures.--The fixtures are the immovable articles attached to the walls of the kitchen. They vary considerably, but in large households where the kitchen is used simply for its legitimate purpose 46 HOUSEHOLD MANAGEMENT O of cookery, they usually comprise cupboards fitted with shelves in which the cook keeps her stores and utensils ; strips of wood provided with hooks for meat-covers, etc.; electric light 0r gas-fittings ; electric bell indicator or ordinary bell-fittings ; dresser, ventilators and a sink. The dresser is nearly always a movable article, but the upper part of it has to be firmly secured to the wall by strong “ holdfasts,” and it consequently becomes a fixture by agreement between tenant and tenant or tenant and landlord. The dresser is usually some six or seven feet long, and the upper part consists of four or five narrow grooved shelves, upon which are disposed plates and dishes. The broad shelf of the dresser, usually termed ms TOP, afiords ample space for the accommodation of the soup-tureen, sauce-tureens and vegetable- dishes ; while the drawers which run beneath term a convenient receptacle. The lower part forms an open recess from end to end, and has a shelf raised a few inches above the floor. This shelf is gener~ ally painted black, and forms a convenient place for large culinary utensils not in use. A well-constructed sink is indispensable in a kitchen. Wooden sinks, lined with zinc, sinks made of stoneware, and sinks lined with well-cemented tiles are very serviceable, and easily kept clean. They should never be fixed in out-of-way corners, but should be easy of access for both cleaning and repairing. Whether the sink is in constant use or not, the pipe should be flushed at least once a day with hot soda and water; However some people prefer it excluded from the kitchen. Every kitchen should be provided with some outlet for the hot foul air which rises to the top of the kitchen. The doors and windows may be used as a means of admitting fresh air, but an outlet at a higher level than the window is always necessary. The kitchen range is always a fixture, but of so much importance that the subject will be treated separately. What has been already said regarding kitchen fixtures applies equally to the kitchens in middle-class households, but not to the homes of the working-classes. Electric light and electric bell fittings are not often found there ; properly-constructed sinks, eflicient venti~ lation and convenient cupboards they have, or ought to have ; and in many households a dresser is considered indispensable, but it is often a movable article of furniture, and will be described under that heading. Kitchen Furniture—In making selection for the kitchen with dis— tempered walls and bare floor, strength and durability are the chief points to be considered. The centre table is the most important article of furniture ; it should be as large as the kitchen will conveniently allow ; and the usual form is oblong, with a drawer at each end. In one drawer the cook keeps knives and spoons, and in the other small utensils and implements in constant use, such as darioLmoulds, patty~ pans, and cases containing cutters, larding-needles, etc. Modern tables THE KITCHEN 47 are provided with a shelf underneath, which runs from end to end at a convenient height from the floor ; and this arrangement is exceedingly useful. in large kitchens, because it saves a great deal of going to and fro between the centre and side tables ; and in small kitchens where the table space is limited the wide shelf forms a good substitute. The table should be made of good, well-seasoned deal or other white hard Wood; the top must be smooth, without cracks, and substantial, and the legs perfectly plain and strong. No part of it should be painted, because frequent washing is a necessity, and half-worn paint soon presents a shabby appearance. On the other hand, well-scrubbed Wood always looks clean and appropriate when surrounded by bare Walls, uncovered floor and pots and pans. The table and one or two Substantial chairs comprise the whole furniture. The meat-screen , chopping-block, jelly-stand, mortar, etc., all occupy space, but they are not there to furnish the kitchen. There is a wide choice in tables specially adapted to the kitchens which fill the double ofiiceof Shakespeare’s “ cook room " and Spenser’s ‘* kitchen roome, ne spared for niceness nonel’ Good, plain, firm substantial tables, either square or oblong, with turned legs in walnut or mahogany, or deal stained in imitation of these woods, may be had in sizes and prices to meet the requirements of all. The term DRESSER was originally applied to a narrow side-table, on which meat was dressed or prepared for use. In modern phraseology the dresser is described as “ a kind of kitchen sideboard with rows of shelves for plates, dishes, etc.” It may have three drawers in the centre with a cupboard on either side ; or the order may be reversed, and each cupboard be replaced by three drawers, with one cupboard in the centre. In completing the equipment of the kitchen, the number and kind of articles necessary will be determined by its size, and the circumstances of those who occupy the house. Every one should set about the task of furnishing with a fixed determination to have nothing that is not good and serviceable, no matter how plain, in their homes. When means arer limited, it is much better to buy what is strictly necessary, and add articles of an ornamental character by degrees. The Kitchen Clock.--As the observance of time and adherence to punctuality are necessary in almost everything that is done in the kitchen, no kitchen can be regarded as being completely furnished without a clock. The best kind of clock is an eight-day dial, which requires winding up only once a week. An English eight-day clock with a 12-inch dial may be bought for 35s., but a good kitchen clock may be bought from about 6s. The best position for the clock is over the mantelpiece, as in some culinary operations it has to be frequently consulted, and the cook should be able to do this without turning away from the fireplace. 4s HOUSEHOLD MANAGEMENT COOKING APPLIANCES. The last, but by far the most important of the kitchen requisites that we are called upon to consider is the apparatus which is used for cooking, heating water, etc., which may be broadly classed as: kitchen ranges, cooking stoves, and portable cooking stoves. (I) The kitchen range, either open or close, that is fixed in its place with brick- work, etc., and is therefore immovable ; (2) the central cooking stove —a cooking apparatus with underground flues that is entirely inde- pendent of all its surroundings,—-which usually stands in the centre of the kitchen of large hotels and restaurants, movable in itself when necessary, but virtually a fixture through its weight and size ; (3) port- able cooking stoves, a class that includes stoves and ranges which require no brickwork fitting, gas stoves, oil stoves, electric stoves. The Kitchen Range.—Kitchen ranges may be distinguished as close and open, the chief point of difference between them being in the construction of the fire-grate or box in which the fuel used for heating purposes is burnt. In the open range the fire-grate is uncovered at the top, and forms a cavity, enclosed by the boiler and oven at the sides and back, by a grating of close bars at the bottom, and by parallel horizontal bars, about one inch square in section, placed from one and a half to two inches apart in front. The fire in the open range, gener- ally speaking, can be made larger or smaller at pleasure by means of a movable check attached to a notched bar which is fixed at right angles to its surface on one side of it, and moved backwards and for- wards by means of a small cog-wheel, to a greater or less distance from the fixed side of the grate, as may be found necessaryi In the close range the fire-chamber is inexpansive, closed in front either wholly or partially by an iron door, and covered in at the top by an iron plate, movable, and generally in two parts, namely, a circular plate, dropping into and filling an opening in a square plate, the size of the top of the fire-box. At the back there is a fire-brick moulded into shape. Close ranges are now chiefly used, but open ranges are to be met with in the country and in some towns in the North and in houses that have been built for some years, and in which the open range that was originally fixed in the kitchen, still remains. Open Ranges.—The closed stove with its movable grate and many con- trivances for the disposal and regulation of heat is an invention of recent years ; but the open fire with some primitive arrangi ment for cooking above, or by the side of it, dates back to a remote age. In the peat districts on the east and west coasts of England, cooking is still carried on under what appear to us almost impossible conditions, i.e., by means of a peat fire, burning on a stone hearth, with a wide chimney above it. In nearly all the houses the back kitchen or scullery is provided with a brick oven, in which bread and joints of meat may be baked ; 7H THE KITCHEN 49 but by reason of the cost of extra fuel, time and trouble entailed, the heating of this oven is a weekly, or at most, a bi-weekly occur- rence, and on other days culinary operations are confined to the open kitchen fire. Vegetables and puddings are cooked in saucepans, or pots, as they are described in the local dialect, suspended over the fire ; the means of suspension being a rigid bar of iron, fixed in the breast- wall of the chimney, and supplied with strong hooks of varying length, to allow the vessels to be raised or lowered to any height above the fire. All the culinary utensils are provided with half-circular handles, curved ever the top like the handle of a kettle, but running from side to side instead of from back to front. They have also a large oval iron vessel, which they term a “ hang-over oven,” and use for baking It has a depressed lid, like a braizing pan, pies, puddings and cakes. which is filled with hot peat‘; and in this manner a steady, gentle heat is applied from above and below. A similar vessel, called a “ kail- pot,” was used by the ancient Egyptians for baking bread and cakes. Before man's ingenuity had invented the chimney, the vessels were suspended from a tripod of three bars of iron or hard wood. One book only could be inserted at the point where the rods were joined, and from this depended a large cauldron used for the various purposes of boiling and stewing. Cakes were baked and fish cooked in an open pan, probably the prototype of the “ griddle " or “girdle.” In pre-historic times, while the early Britons were subsisting mainly on milk, fruit, herbs and other products of the land, the ancient Druids built fires of wood on hearths formed of rough stones ; and it has been supposed that the agreeable odour of the roasted flesh of the sacrificed animals first suggested their use as food ; but until the year an). 61, when the Romans abolished Druidism by force, the inhabitants of Britain would not have dared to commit what would have been con- sidered a terrible sacrilege. There is no direct evidence of the fact, but it is highly probable that roasting in front of the fire was one of the improved methods of cooking introduced by the Normans in the eleventh century. Roasting spits were in general use in the fourteenth century. They were first turned by hand ; but afterwards dogs were specially trained for the work, which was executed by the dog keeping in motion a revolving cage in which he was enclosed. The smoke-jacks, which are still found in the kitchens of some old country-houses, were next introduced! The brass these were turned by means of the smoke from the fire. bottle-jack, still in use, is a mechanical contrivance, which, when wound up, revolves, carrying with it the joint of meat or whatever may be attached, The open range is said to have only one strong point in its favour, namely, that it will roast in front of the fire ; but this one point is sufficient to recommend it for all time to those who Use it. Nothing will ever induce the North-country people to dis Card their open ranges : although many supplement them with a gas 50 HOUSEHOLD MANAGEMENT stove. to make easier the cook’s work as regards frying and sauce- making. As for the open ranges in the cottages, it is questionable whether they burn more coal than a close stove of the same capacity for the- careful housewife has various contrivances for reducing the consumption of fuel when the fire is not needed for roasting or baking purposesl Moreover, an oven heated from below is better adapted to the requirements of people who always have home-made bread and cakes ; and who prefer baked hot-pots and meat stewed in an earthen— ware pot in the oven, to the more liquid and less savoury stews made in a saucepan. Apart from the question of economy, the well-con- structed close ranges found in good kitchens have many strong points to recommend them ; but their various adjustments to facilitate the disposal and regulation of heat, and the movable fire-box by which the consumption of fuel is controlled, are characteristic of this par- ticular class of stoves, and are not found in the small close stoves sup- plied to artisan dwellings. And when the production of heat and the consumption of fuel cannot be controlled, a close stove may prove its wasteful as an open, grate, and less satisfactory in other respects. Close Fire Ranges—There is little doubt that " close fire ” ranges were at first mostly used in Devonshire for the convenience of the hOtplate Ovel' the top for scalding milk to obtain clotted cream, open ranges being then used in London and other parts of the United Kingdom. Gradually the use of the open range was abandoned for the Learnington range, which at one time may be said to have had it all its own way : but now there are a variety of ranges, each claiming some special merit, and rendering it a matter of considerable difficulty to pick and choose between them. It may be said, however, that economy of fuel and cleanliness are the chief features of close ranges of all kinds, combined with eficiency of action, provided that the fines themselves, through which the smoke and soot pass ofi into the chimney, leaving considerable deposits, are kept perfectly clean. Advantages claimed for Close Flre Ranges.-(r) lilany saucepans and vessels may be kept boiling at one time, at the proper temperature. (2) Saucepans and other vessels last double the time when used on the hot-plate of a closed stove. (3) Saucepans and other vessels may be kept as clean outside as inside ; there is consequently an immense saving of labour. (4) The fact of the entire range being covered by a hot-plate and the fire not being exposed lessens the pro- bability of having food smoked. (5) The hot-plate is well adapted for an ironing stove when not in use for cookery purposes. (6) Close ranges are sometimes provided with some simple contrivance which enables them to be converted into slow combustion stoves, where- by the the may be kept burning when the use of the oven is not required with a very small consumption of fuel, an inestimable advantage when it is necessary to keep the water in the boiler hot. THE KITCHEN $1 (7) The best types may be easily converted into an open range When a cheerful fire is desired. (8) The heat is easily regulated, and When provided with an adjustable fire-box may be directed by a simple movement to the upper or lower part of the oven as required. Boiler for Hot-Water Supply.—Generally speaking, large coal ranges have at their back a pressure boiler for heating water. They are usually made of copper or wrought iron, and are of various shapes and care should be taken to have one of suitable shape and size. I is advisable to have expert advice on this point. Many hot-water arrangements are defective through no fault of the range or boiler but owing to their being badly planned, or the fact that the flow and return pipes to the cylinder or tank where the hot water is stored are too small. How to clean a Close Range.—The oven door should be closed to keep out the soot, and the kitchen door and window closed to prevent the soot flying about, and then all the ashes and cinders should be removed. All the little knobs on a range not attached to dampers indicate the position of the fines, and each of the small doors must be opened ONE ar A TIME, and the soot swept down with a brush constructed for the purpose, with a long flexible handle and a head like a bottle-brush. The highest flue-door is located in the breast of the covings and sweeping should commence there. Usually a considerable amount of soot is found lodged at the side of the oven ; all this must be swept down and removed from the lowest soot door. After clearing away all the soot the ovens must be swept out and thoroughly washed with hot water and soda, to remove the grease : and when necessary, the grease should be removed by the same means from the top and front of the stove. The stove must be perfectly dry before applying the blacklead, which will produce a brilliant polish if moistened with tur- pentine. The steel mouldings should be cleaned with paraflin. and emery powder, or when badly stained, with vinegar and bath. brick. Construction of a good Range.-Speaking generally, all so-called steel, malleable iron, or wrought-iron ranges used in this country are made with cast-iron hot-plates or hobs, and cast-iron fronts, the ovens, panels, and ornamental parts alone being constructed of sheet metal. In choosing a range, care should be taken to see that those parts most exposed to the action of the fire are re-inforced as is customary with the best makers. Where the ovens are of steel or sheet iron, a point should be made of having the soot thoroughly cleaned from the fluelI when the range is to be out of use for any period longer than two or thret days, soot drawing moisture, and having a strong corrosive action on steel. All good, properly constructed ranges have various adjustments to facilitate the disposal and regulation of heat, also a movable fire box, which may be raised when the ovens are in use, thus heating the whole of the range without consuming much fuel. Many good ranges 52 HOUSEHOLD MANAGEMENT have oven doors packed inside with non-conducting materials and lined inside with white enamel which is easily cleaned, and moreover reflects the light. Among recent inventions may be mentioned an attachment which, when pressed by the foot, opens the oven door, thus leaving both hands free. Ranges of corresponding size and quality of the respective makers are fairly uniform in price ; but there is a wide difference in the cost of ranges of corresponding size made by individual firms, due chiefly to the expensive tiling and elaborate finish of the various details of some of the ranges, which improve their appearance but add nothing to their value in other respects. A good plain range, easily convertible into a close or open fire, fitted with an adjustable fire-box, plate rack, ventilating doors, reversing damper, loose cinder sifter, bright steel mouldings and bright bracket-shelves under the oven may be had at the following prices :— Wma. Hrcn. Wrrn om: Ova-N. Wrrn rwo Ovnns. 3ft.6in. t 4it.9in. £1010 a £12 0 o 4ft. 4ft.9in. 1200 1300 4ft.6in. 4ft.gin. 1310 o 15 o o 5ft. 4ft.9in. 1500 16100 5ft.6in. L 5ft. 17:00 £900 ref r v' ~—r fiv— Central Cooking Stove.--These are invaluable where much cooking has to be done. They are supplied with under-ground fines, and sometimes possess two or more separate fire-boxes, several ovens and a grill. The flue is carried to an outer wall, thence up the side of the building. The Portable Range.---The term “ range ” has been used to distinguish the stove fixed in its place by brickwork from the stove or kitchener ‘which may stand in any part of the room altogether independent of its surroundings except the connecting flue that carries away the products of combustion where there is no fireplace. This fine, usually from five to eight inches in diameter, must be carried to the outer wall and up the side of the house to a level above the roof, otherwise there is a strong down-draught. When used in England, the stove is usually placed in or near the recess provided for a range, and the iron flue passes into the chimney. This arrangement is to be recommended, for the less horizontal pipe, the better the draught and cleaning is rendered easier. When elbows are used they should be fitted with a cleaning door. The small portable stoves are made in different sizes ; the smallest is 21 inches long, two-thirds of its length being appropriated by an oven, and the remaining space by the fire-grate. The cost of such a stove is about 30:. or 35s. The larger portable stove illustrated, & ordinary use. GAS COOKING RANGES. ' '1 is .zm~ 1. Large Double Gas Oven with Hot Plate, — ' 'WQ-Ay Mal)". 3. ('1 r '2, v suitable for large kitchen. 2. q Gas Oven ,~" ’ ~ ' “\»“ - "I" a“ n' ,- ’W ’ "u 'u A ‘ . 1“” ..ulfihnfi'fi‘. I all.“ with Hot Plate, for PUDDING, ICE, CAKE 8: OTHER MOULDS. Ice, Madeleine. Savarin, Tartlct, Fancy Cake, Dariole, Ice Pudding, Fruit Ice, Charlotte, Bomb, Savoy Cake, Jelly, Pyramid, and Fluted Border Moulds. THE KITCHEN 5 3 represents a more useful type. The medium size costs from {4 10s. to £ 5 108. The fire-box may be closed or opened as desired ; and its great depth. combined with the narrow bars, greatly facilitates the process of roasting. These stoves are frequently used in rooms where temporary cooking accommodation is required; and when provided with a good draught they are very satisfactory. In Colonies where wood fuel is used the fire-chamber of the stove requires to be specially large. Where the climate is moist, the entire stove, (especially the oven. should be constructed of cast iron. COOKING BY GAS, OIL, AND ELECTRICITY. Gas Stoves.--From the consideration of ranges in which cooking is performed by the combustion of solid fuel, it is necessary to turn to those in which gas is the fuel employed. Cooking by gas has been much on the increase in late years, the gas companies in various local- ities lending all the aid in their power to further it by supplying their customers with gas stoves, or ranges, at a low annual rental. Cooking by Gas.---That cooking by gas is cleanly and convenient is generally admitted, but the question of economy is a debatable One. Gas at a reasonable price is not an expensive fuel, if con- sumed only when heat is actually required, and the consumption may be controlled by installing a contrivance for limiting or shutting Qfi the supply of gas when necessary, The manipulative advantages 0f gas are worth consideration. The temperature can be easily and quickly adapted to suit respective preparations, and the comparative coolness make cooking a pleasure to many who cannot stand for any length of time near a coal range. There are many features to recommend cooking by gas, chief among Which are—(r) Cleanliness, and the readiness by which the gas can be lighted and extinguished, facilities which are conducive to economy, be- cause the heat need onlybe maintained when it is required for cooking. (1) It is economical in another respect, because meat cooked by gas has been found to lose less weight than when. cooked in an oven heated by coal. This is attributable to the fact that meat is more slowly cooked by gas, but whether joints so cooked are as fiavourable as those cooked by coal is a debatable point. (3) The heat canbereadily and instantly regulated, being concentrated precisely where required by means of the difierent burners, each of which is independent of the other. (4) Gas stoves are especially usefulin summer and in small households, where, during part of the day, no fire is needed. To Clean a Gas Stove.--The inside of the stove, the inside of the door, and the enamelled top should be wiped over with a damp cloth after use while the stove is warm. At least once a week these parts should be thoroughly cleaned with hot water, soap, and a little bathhn'ck or other gritty substance. Once a month all the bars and movable parts 54 HOUSEHOLD MANAGEMENT should be washed, even boiled, in strong soda and. water, and thor- oughly dried before being replaced. Thorough cleanliness lessens the consumption of gas by giving a stronger, clearer flame. It also pre- vents any unpleasant smell. Construction of Gas Stoves.—The oven of a well-constructed gas stove is made either entirely of cellular cast iron and jacketed all over with slag wool, or it is made with a double casing with an intermediate hot- air jacket. This is necessary to prevent heat being conducted from the oven to the surrounding air. The gas-burners are not always inside the oven 3 when they are, the Oven should have no bottom, or if it has, there must be some provision made for admitting atmospheric air to mingle with the gas. The mixture of air and gas produces a bluish light; when the light is yellow (while using the atmospheric burners) the stove is wrongly-constructed in this respect, or it has not been properly lit. The inside of the oven and the top of the stove should be lined with porcelain enamel, in order that it may be easily kept clean. The oven shOuld be provided with some efficient means of ventilation, whereby the vitiated air may be carried away, and the mixed flavbur which sometimes pervades different materials cooked in the same oven may be obviated. The best stoves are provided with a patent reversible grill which, when deflected downwards, maybeused for grilling or toasting, The rings on the top of the stove should beprovidcd with A'ruos- PHERIC! burners, which produce a blue flame, a mixture of gas and air, of higher heating power (with consumption of less gas) than the white flame produced by the LUMINOUS burners. HOUSE WARMING AND FIRES. Gas Fina—The principal difierences between a gas stove and the prtlinary coal fire are (r) the complete absence of ashes and dirt; (2) the heat can be regulated at will, or the fire extinguished when not required ; (3) it dispenses with the necessity of carrying coal into, and ashes and refuse out of, the room 3 and (4) the atmosphere is also free from dust. Many modern gas stoves approach coal fires in the cheerful effect produced ; and among the many comparatively recent inventions may be mentioned the steam radiators heated by gas. The supply being autOmatically regulated prevents any waste of gas, or the rooms in which they are placed becoming unpleasantly over- heated. For bedrooms, and occasional using", a gas fire is economical. In the sick-room, a gas fire is often useful ; its steadiness, night and lday, and the perfect control over the warmth of the room are advant- ages. 'In sudden emergencies the instant command of a good fire in the night is sometimes important. THE KITCHEN 55 Where there is no flue or where the chimney has a down draught, a stove so contrived that a flue is unnecessary should be selected. Burners used for gas cookers must be kept clear and in good condi- tion; if choked with dirt and grease, they will be as unsatisfactqu as burners used for lighting under the same conditions. It must be borne in mind in electing to use gas for cooking or warming that it is useless where hot water is required to be driven over the house, e.g. to the bathroom etc. The Open Fireplace.—Countless varieties of open fireplaces are to be Obtained for heating the rooms of houses. They all have their own peculiarities and their own advantages. Where coal is cheap; economy in coal consumption is not a factor that is seriously con- Sldered by the householder, whose main object then is to obtain a cheery fire. In large cities at considerable distances from coal- Plts where coal cannot be obtained at a: low price, fireplaces that are advertised to economize the fuel are sought after. Some are fitted Wlth horizontal front bars, others with vertical iront barsl Most of the up-to-date patterns have large brick backs, others again have mov- able canopies, which are intended to regulate the draught. Many‘ are fitted with slow combustion frets to check' the continual rush of air “MP? the fire. Newer patterni of econdrnical fireplaces are con- Structed without front bars. In such cases the fire is lower and nearer the level of the floor. In selecting one of the last-named pattern it is Well to make perfectly certain that no wooden beams are running under the hearth, becahse “the heat under these low fireplaces is very intense. The Closed Independent Fireplaces. The open fireplace heats the room by radiation, whereas an independent fireplace or stove heats the mom not only by radiation but by reflection. The back of the stove is exposed to the air of the room as well as the front of the fire and much greater heat is obtained without increasing the consumption of-iuel. They require less draught than an lopen grate and very often “"11 cure a smoky chimney. Th0 Anthracite Steven—Of recent years the anthracite stove, has been brought prominently before the public» It has many at the advant- ‘T‘JPS that a gas fire has, requiring to be filled with a. fresh. supply “i fuel every twelve to twenty-four hours and once lit at the begin- mng of winter the fire burns continuously with very little attention. {\nthracite is a slow burning coal, giving ofi great heat, making ll’ttle ash, and it has the great advantage of ‘being absolutely smoke- ess- Before ordering a stove of this description it is well to make éel"Cain that the right size of coal can be easily procured. Ihe cost of heating a room by means of one of these stoves works out aVOurably as compared with an open fireplace or gas stove. The Ztuve is completely closed, the fire being visible through mica alll'ls. 56 HOUSEHOLD MANAGEMENT Oll Stoves.—A well-constructed, cleanly kept and well-managed oil stove will cook food as well as any other stove of corresponding capa- city ; and with proper care there should be neither smoke nor odour from the flame. These stoves are sometimes a great convenience in places not within reach of gas. No flue is required for their use ; and being small they can be easily conveyed from place to place. Cooking on an oil stove may be done 20 per cent. cheaper than by any other means ; but unless the wicks are kept well-trimmed and the stoves properly managed, they emit a disagreeable smell and smoke. In a properly constructed stove there is not much danger from explosion, unless a light is, through carelessness, brought in contact with the oil. Cooking by Electricity.—The science of electricity has made such tremen- dous strides within the past few years that its general adoption for culin- ary purposes is only a question of time, which awaits the discovery of a cheaper method of supply, and the means of putting electric cookers on the same scale as gas stoves. The supply companies are doing their ut- most to encourage this style of cooking, and in some instances are making aspecially low price per Board of Trade unit, besides hiring out electric cookers. The process is as follows. The electrical energy from the ordinary lighting mains is converted into heat in hot plates, which are suitable for use either at the top or bottom of ovens, or under utensils of the ordinary character. Kettles and small articles, such as toasters, etc., are separately heated. In addition to the general convenience of electric cooking methods, there is practically no loss of heat, as the electrical connexion is only made when cooking is in actual progress, and the absence of dirt, dust, or fumes, makes its further development particularly desirable. Toasting and grilling is a special feature of electric cookery. Great success has been achieved in this direction by Continental hotel keepers. There are a large number of articles of a domestic type now in use which are heated electrically. Among these may be mentioned cofiee roasters, egg boilers, hot irons, laundry irons, and- tea kettles. CULINARY UTENSILS. Stewpans and Saucepansw-Stewpans and saucepans are usually, though not necessarily, circular in form, provided with a long handle, a lid or cover, and sometimes, in the smaller kinds, with a lip for the better and easier transference of its contents to another vessel. The term saucepan is applied indiscriminately to all kinds of saucepans and stewpans ; but the name stewpan is generally used to denote the shallower pans with straight sides and flat long-handled covers; it should never be applied to an iron saucepan. Stewpans are made in copper; wrought steel ; tin, enamelled inside and out ; and iron. Saucepans are made in copper; brass ; iron, tinned inside ; iron. enamelled inside ; block tin ; tin, enamelled inside and outside. Stewpans generally have straight sides; but saucepans vary in THE KITCHEN S7 shape, as shown in the illustrations. Their capacity and prices range as follows :— 8125. Cara- Dnscnrr'rron. In. in crrv. Pmcn dmtr. Pints. Copper Stewpans and Covers, Best (finality . . 4 1 6s. I, n secon ” o o 4 I 58. 9d. 00 ., Best ,, . . 5 2 7s. 3d. :0 ,, Second ,, . . 5 2 6s. 6d. 00 n Bat 00 . ' J 6 3 88‘ 3d' ,, ,, Second ,, . . ' 6 3 * 7s. 9d. 0 ,, Best ,, . . 8 7 15s. 3d. ,, ,, Second ,, . . 8 7 13s. 11d. 0 ” BCSt ” a 4 IO I4 238. 9d. ,, ,, Second ,, . . 10 14 19s. 94. ,, ,, Best ,, . . :2 22 3 5s. .0 .. Second ,, . . 12 22 27s. Wrought Steel Stewpans with Tin Covers, Best qlt y. 4 r 33, 34. II n n ' fi’ 5 2 45- 3d. n n n f e 6 3 4S. Od- n n n 0 0 7 s 68. 6d. 00 .- ,, . a * 8 7 7s. 3d. at u n v r 10 I4 108. 6d. n n n o o 12 22 158. M. II n n e 9 14 44 203. 6d. Cast-Iron with Block-Tin Covers, Best quality . 4 1 rs. n n n 6 o i 5 3 18. 3d. 00 u n 0 r 4 28. n n n l 0 i 6 28- 6d. 00 n u o 0 8i A 8 35. n n n 0 v 12 38. 6d. n u n i d 10‘} 16 45. n n u o 0 11‘} 20 43' Od- n In no I '0 } 12 24 i 58. bd. ff v The prices and capacity of saucepans and other articles are taken from the illustrated catalogues and price lists of the best firms and stores in London. Enamelled saucepans are not often used in kitchens where much cooking is done. They are inexpensive but not very durable ; they answer very well for boiling milk, but anything thick- ened with flour, if allowed to stand, quickly burns at the bottom. The wrought-steel saucepans are more expensive but decidedly cheaper in the end. They possess all the advantages of copper without any of its drawbacks ; they are easily kept clean, anything cooked in them does not become discoloured, and thickened sauces may be simmered in them for hours without injury, if occasionally stirred. The insides of the saucepans require re-tinning occasionally; but when the tin wears off they are as harmless as before, being made of steel. Copper saucepans also are very durable ; in fact they last a lifetime, and are 58 HOUSEHOLD MANAGEMENT an ornament to the kitchen. when kept beautifully clean, as they should be; but this entails considerable labour, a point to be considered where few servants are kept. Copper utensils should be frequently examined and re-tinned as soon as the linings begin to show signs of wear. One of the objections to the use of copper for culinary pur- poses is its liability to be00me coated with verdigris, or copper-rust, under careless or unskilful hands. In recent times aluminium utensils have found much favour, and they are probably superior to copper in that they are not liable to rust, etc. Saucepans cost from 41d. each. Boiler or Boiling Pot—In large families this utensil comes into almost daily requisition. It is used for boiling large joints, hams, puddings, etc., and is usually made of iron. Boilers may be had in cast iron, tinned inside, to hold from 3 gallons to 7 gallons, at from 4s. 9d. to 10s.; according to size ; in wrought iron, with bright cover, to hold from 4 gallons to 12 gallons, from 128. to 263. The Digester.—-This utensil is a kind of stock-pot, made of iron, having a lid which fits closely into a groove at the top of it. No steam escapes, therefore, by the lid ; and it is only through the valve at the top of the cover that the superfluous steam passes off. It is a very valuable utensil, inasmuch as by using it a larger quantity of wholesome and nourishing food may be obtained at much cheaper rates than is possible without it, and when bones are boiled in it its action will extract every nutritive particle from them, leaving nothing but the inorganic part of the bones. This utensil, when in use, should not be placed over a fierce fire, as that would injure the quality of the preparation ; for whatever is cooked must be done by a slow and gradual process, the liquid being just kept at the simmering point. These digesters are made in all sizes, and may be obtained to hold from 4 quarts to 16 quarts. The prices of digesters vary according to capacity, namely, to hold 4 quarts, 3s. 9d.; 6 quarts, 5s.; 8 quarts, 6s.; :0 quarts, 7a.; :2 quarts, 8s.; and :6 quarts, ros. 6d. The Stock-pot.—This article is used in the preparation of stock, which forms the foundation of soups, gravies, etc. Stock-pots are made in cop- per, wrought steel or iron. Copper stock-pots to hold 8 quarts, fitted with tap and strainer, are supplied in a good quality for about 42s. 6d. The price of a stock-pot, of corresponding Capacity, in wr0ught steel would be 20s. 9d. with tap and strainer, and ‘12s. 3d. without these conveniences; They may also be obtained in wrought iron and earthenware, the latter being specially suited to small households, because a smaller amount of heat is required to keep the contents at simmering point and the stock-pot need not be emptied every day. The tap and strainer add about 30 per cent. to the cost of a stock-pot, but the advantage of being able to draw 05 the stock from the bottom, leaving the fat and the bones, vegetables and other solids behind, is well worth the additional outlay. The Braislng Pan.--This veSsel is employed in a. Culinary process, THE KITCHEN 59 termed braising or braizing. In shape it may be either round or oval, with a depressed lid in which hot charcoal is placed, whereby the meat. is cooked between two slow fires. This method is said to develop more fully the flavours of materials cooked ; also to decrease the loss of. strength. and flavour by evaporation ; it is largely practised in France. In England the braising-pan is frequently placed in the oven in: stead of under charcoal, the latter article as a fuel being but seldom used. The Double or Milk Saucepan. This is, on a small scale, what the Barn? MARIE is on a larger scale. The smaller saucepan fitting into the larger one is either lined with enamel or made of earthenware. The double saucepan is especially useful for making porridge and gruel, and boiling Custards and milk. It may also be usefully employed in cooking tapioca, Sago, semolina and other iarinaceous substances, when the oven is being used for other purposes, and is too hot for the long, gentle process of cooking they require. When an egg is added to any oi these pra Parations, it should be mixed in just before the pudding is put into the oven to brown. The double saucepan is supplied in tour sizes, known as Nos. 1, 2, 3, 4, and sold respectively at 38.3d., 3s. sts4's- 9d. a.nd 6s. 6d. The lower saucepan is made of block tin, and. when in use Should be half filled with water, which must be replaced as it boils away, otherwise the upper saucepan is liable to crack. Steamerse-i-These articles consist oi a cylinder of, tin, tinned iron 01' copper, made to fit into the top of a saucepan and to carry the saucepan cover as its lid. The lower or saucepan portion varies in Capacity from 6 to 14 pints, and the entire appliance is sold from 28. 6d. to 49. 3d.,. according to size. Larger kinds, containing iron; 6 to 12 quarts, may also be obtained. Steamers are chiefly used in Cooking potatoes and puddings, especially those containing meat or fruit. When the potatoes are sufficiently cooked, the water in the saucepan should be poured ofi and the steamer replaced. The heat mm the saucepan below quickly causes the moisture remaining in. the potatoes and the steamer itSeli to evaporate, thus converting the latter into a pay nor CLOSET, in which the cooking of the potatoes is cOmpleted. Even when boiled, potatoes are more floury when the Water is drained off, and the cooking completed this way. It is possible to place one steamer above another, and, indeed, some steam-cookery vessels are constructed to carry iour or six steamers, fl contn'vance being provided to prevent steam from one department invading another. 1 The Turbot Kettle and Salmon Katha—This variety of fish-kettle 18 arranged to suit the shape oi the fish from which it takes its name. It is shallow, very broad, and is fitted inside with a drainer similar to that in other fish-kettles. Turbot-kettles are usually supplied in three sizes known as small, middle and large. These sizes, in block-tin, strong, are supplied at 115., i3s. and 185. 0d. The salmon kettle is a long, narrow utensil, like the fish-kettle, but the cover has a handle at 60 HOUSEHOLD MANAGEMENT each end instead of one only in the middle. They are made in copper, with draining plates, in sizes from 20 inches to 30 inches in length The Fish Pan, or Kettle.--This utensil is fitted with a drainer inside, which is lifted when the fish is sufficiently cooked. The drainer is then laid across the kettle, and the fish lifted on to the dish with the fish-slice—a perforated plate attached to a long handle, sold at rs., rs. 3d. and rs. 6d., according to size. Fish kettles are longer than they are wide, and are made either with handles at the side, or with a swing handle, like that of a pail. The former is the more convenient shape, on account of the facility which the two handles at the ends afiord for putting the kettle on the range or taking it off. Prices range from 3s. 6d. to 9s. for kettles in strong block-tin plate, and from 15s. to 42s. for iron kettles. Copper fish kettles, from 16 inches to 22 inches, are supplied at prices ranging from 4 gs. to 85s. The mackerel-kettle, or saucepan, which will serve as a fish-kettle for all long fish, such as whiting, haddock, etc., and for soles and small plaice, is an elongated saucepan, with cover, and having a. long handle on one side and an iron looped handle opposite to it on the other side. It is made in three sizes, sold respectively at 3s., 4s. and 5s. Fish Fryer and Bremen—This is an admirable contrivance for frying fish, by using which an experienced cook is much more likely to insure success and send a dish of fried fish properly to table. It is in shape not unlike a preserving-pan fitted with a closely-made wire drainer ; and in this the fish is placed and lowered into the heated fat. As in frying fish it is necessary to have a large amount of fat, the depth of this kettle gives it a considerable superiority over the ordinary frying-pan. There is, besides, very little danger of the fish breaking, for being lifted up on the drainer when done, it is easily dished. Cooked in this manner the fish does not require turning, as the fat quite covers it, and of course browns it on both sides at once. The greasy moisture, too, is more efiectually got rid of. Fat-pans with drainers may be obtained from a good ironmonger at the following prices :-~ Extra Strong Copper, with Drainer:-- 14-in. 1 5-in. r6-in. r 7-in. r 8 in. £1160 {200 25:50 £280 £2140 Strong Wrought Steel :— xz-in. r3-in. r4-in. 15-in. r6-in. r7-in. 18-in. us. 11s. 6d. 13s. 15s. 16s. 6d. :8s. 6d. {1 o 0 Wire Vegetable Steinem—This useful article consists of a wire frame, round which thinner wire is coiled and fastened. It is made to fit inside a stewpan or saucepan, and thus forms a. convenient utensil in which to boil vegetables and to lift them at once out of the water 3 or THE KITCHEN 61 for frying whitebait, or parsley or sliced vegetables for soups, etc. They are made in sizes from 6 inches to 10 inches in diameter, and sold at prices from 2s. 3d. to 5a., according to size. The Frying-pan.--This article is so well known that it is only necessary to mention shapes, sizes and prices. They may be had either round or oval in form, with shelving sides ; the round pans being made in sizes ranging from 7} inches to 9 inches at top, at prices varying from 9d. to 18. 2d. The oval pans, which are more commonly used, are made in sizes from 114} inches to 15 inches in length, and are supplied from rs. to as. The Omelet Pam—This pan is a variety of the frying-pan, and gener- ally made circular in form, but shallower than the frying-pan, for con_ venience in turning pancakes, omelets, etc. These pans are made in bright polished wrought iron, raised in one piece, from 6 inches to 10 inches in diameter, and sold from 5s.' to 8s. 3d. Bowl omelet pans for soufllé omelets, are made 8 inches, 9 inches and 10 inches in diameter, and sold at 7s., 8s. and 9s. each. Copper omelet pans, with burnished iron handles, range from 6} inches to 16 inches in diameter, and are sold from 5s. to I rs. each. Pans of the same material, with rounded or bowl bottoms for soufllés, are made 8 inches, 8} inches and 9 inches in diameter, and sold at 9s. 6d., 106. 6d. and r 1s. 6d. each. The Frleandeau or Cutlet Pam—This is another variety of the frying- pan. It is made with upright sides, from 7 inches to 14 inches in diameter, at prices ranging from 21s. to 68s., according to size when made of copper ; but iron or steel pans are also made, especially in the intermediate sizes, from 10 to 12 inches in diameter, which are cheaper. The sauté pan is not so deep as the cutlet pan, and has no cover, and diflers Only from the omelet pan in having its handle more raised above the edge of the pan. It is made in sizes ranging from 7 inches to 14 inches in diameter, and sold at prices ranging from 68. 6d. to 20s. A few sizes, 8 inches, 9 inches and 10 inches in diameter, and made extra deep and furnished with covers like the fricandeau-pan, are sold at 21s., 25s. and 30s. respectively. . Batu-Marie Pan and Stewpans, etc.--The. bain-marie is not used so much in England as it deserves to be, and is only to be found in large establishments. In serving a large dinner it is a most useful and indeed necessary article. The pan is filled with boiling water and stands on the hot-plate of the range or kitchener. The saucepans containing the sauces, gravies, entrees, etc., stand in the water, and the bain-marie keeps their contents at a proper heat without any risk of burning or loss of flavour. If the hour of dinneris uncertain in any establishment, no means of preserving the warmth and flavour of the dishes to be served is so sure and harmless as the employment of the bain-marie. Prices vary according to the number of stew-pans re- quired. Each set comprises the bain-marie pan, r glazepot, r soup- Pot. and from 4 to 12 stewpans in sizes ranging from 3 inches to 51» 62 HOUSEHOLD MANAGEMENT 0‘ inthes. A complete set of 7 strong, well-made tin stewpans, I glazes pot and r soup-pot, in a bain-marie pan of wrought steel, may be obtained for £2. Or, the same number of. utensils in wrought steel, fitted in a bain-marie pan, r6x 12} inches, would cost £3 133.; and in the best quality of copper {6. Larger sizes may be bought at a corre- sponding increase in price. Warren’s Cooking Pet is a vessel in three divisions, in which meat and vegetables may be cooked at the same time, but in separate compart- inents. The peculiarity of the process consists in cooking without the viands coming in contact with water or steam ; the meat, kept from water entirely, is cooked in an inner Cylinder, the outer one containing the water, being kept at boiling point.» The food thus prepared is cooked in its own vapour, and none of its nutritious pro. perties are wasted. These utensils are also convenient where cooking space is limited, and economical when cooking by gas, because one ring of burners would serve instead of. two or three. The price of the round saucepanis from 7s. 9d. to 20s., and the smaller size in the oval cooking pot costs 21s. The Bottle-lackw-The action of this familiar piece of kitchen furni- ture, so balled from its resemblance to an ordinary glass bottle, is so well known that very little explanation is needed. When the joint is hooked on, the jack requires winding up, an operation which must be repeated once or twice during the time the meat is cooking. A bottle-jack complete, capable of carrying a joint of 20 lbs., may be had for be. 9d. This bottle-jack is large enough for ordinary family use ; but larger sizes, to carry irom z 5 to 70 lbs. may be had from 83. 6d. to nos. In cases of necessity it may be dispensed with, and a. suspender formed of a skein oi worsted, knotted here and there throughout its length, used instead. Meat ScreenH-When the- meat is roasting a meat-screen should be pldced in frdnt of the fire, to concentrate and reflect the radiated heat as much as possible. It is made of tin, 3 feet in width, and costs 128. 9d. to 1 5s. 3d. Round screens known as bottle-jack screens, having bands at the top, from which the bottle-jack is suspended, and a dripping- pan in the bottom, are sold in three sizes, varying in price, according to stoutness of make, as follows e No: 1, from 12s. 6d. to 26s. ; No. a, from 15s. 9d. to 25s.; and No. 3, from 19s. 6d. to 308. The Dripping-pan.~+This is a receptacle for the droppings of fat and gravy from the roast meat. In some cases it forms an integral part of the meat screen, but when it is separate from it, it is supperted on an iron stand. The pan is arranged with a well in the centre, covered with a lid, and round this well is a series of small holes, which allow the dripping to pass into the well free from cinders or ashes. When the meat is basted, the lid oi the well is lifted up, The basting.» ladle used to apply the dripping to the meat is half covered over at the top with a piece of metal perforated with small holes, so that THE KITCHEN 63 should a small piece of cinder get into the ladle it will lodge there and not fall on the meat. Dripping-pans of block tin, with wells, are made in four sizes, ranging in price from 2s. to 3s. 6d.» Wrought iron stands for these dripping-pans cost from 38. to 4s., and hast-l ing ladies from Is. to 2s. Extra strong wrought iron dripping-l pans with wells, and mounted on wrought iron legs, range in size from 2 feet 6 inches to 4 feet in length, and cost from 33s. to 90s., according to size. Strong wrought iron basting ladies to accompany these 8P4 pliances are made in three sizes, namely, 4, 4'} and 5 inches in diameter; Costing 7s. 6d. 8s. 6d. and 10s. 6d. respectively. Double Baking-pan and Stand.--Closely akin to the Gripping-pan used in open-fire roasting is the double baking-pan and stand used in ranges and kitcheners for baking meat, poultry, etc. These are usually sllpplied with ranges and kitcheners when first purchased ; but some- times it is necessaryto renew them. The lower pan contains water which may be added through the opening in the lower right-hand corner, made by a depression in the inner pan ; the perforated shield or hood, cover- ing the opposite corner being used for pouring ofi the dripping. These pans are supplied in oblong form, from r 3 inches to 18 inches in length, at prices ranging from 3s. 9d. to 7s. 6d.; or square, from 1: inches to 16 inches, from 4s. to 7s. It may be added that single pans are Supplied in the above sizes, oblong, from 1s. ad. to 29.; and square, from rs. 4d. to 23. The Gridlron.-This utensil, which in its ordinary form consists of a. frame supported on four short legs, one at each corner, and with round bars from front to back, and a handle at the back of the frame, is used for broiling purposes of all kinds. The round bar gridiron is made With from 8 to 12 bars, according to size, and is sold at from iod. to 18. 3d. Hanging Gridirou.---The hanging gridiron consists of a double frame, similar in form to the bed or platform of the ordinary gridiron. Below the frames is a small trough or pan, in Lwhich the dripping or gravy running from the meat is caught, and above, the centre bars in each frame project upwards, forming the means of keeping the frames together when the meat is placed between them, by a wire ring, square in form, that is slipped over them. The hanging gridiron is suspended before the fire, on bars fastened to hooks, which slip over the top bar of the range. Hooks are attached to the inner frame to take slices of bacon, chops, steaks, etc., when placed between the frames, and to keep them in a proper position. These gridirons are made of wrought iron with from 8 to 12 bars, and are sold at 3s. 6d. and 59. each, accord- ing to size. American Grip Broiler and hasten—This grilling utensil is most useful and desirable for broiling steaks, chops, fish, etc. It is made of polished Steel, with perforation in both plates, having their edges turned ins Wards. Thus it may be turned over on the fire *without the escape and 64 HOUSEHOLD MANAGEMENT consequent loss of any of the fat or gravy coming from the meat, etc., the basting process being self-acting, and the flavour of the meat, etc., being fully retained. The perforations being turned inwards, grip the meat or fish firmly, and prevent any motion from one part of the pan to another. By frequent turning the gravy, etc., is distributed over the upper surface of the meat or fish, while the under side is being acted on by the heat, and thus uniform tenderness and juiciness of the food that is being cooked is insured. It is suitable for use in. the openings on the top of a cooking range or kitchener, or on the hot_ plate of a close fire range or over'the open fire, and it may be used as a bread toaster on the hot-plate or in front of the fire. It is made in two sizes, namely, 9 inches in diameter, sold at 2s., and 10 inches, at 2s. 6d. Dutch Oven.--The Dutch oven, or bacon broiler or toaster, is made in different shapes, but the principle and purpose of each is precisely the same, and consists of a flat bottom with triangular sides rising from it at each end. The bottom is fitted with a shallow dripping- pan, over which, with the ends inserted near the top of each triangular sidepiece, is a bar with hooks arranged at regular intervals. On the external surface of each side is a handle, by which the utensil may be placed on or removed from the plate hanger, which consists of a sliding plate on two bars, terminating in hooks in front, to hang on the bars of the range. Attached to the sides of the Dutch oven at the very apex of each, is a cover, or flap, which, in consequence of being fixed on a swivel, may be used on either side, The advantage of this rever- sible cover is that by turning the utensil round on the plate hanger and reversing the flap, each side of the meat or bacon that is being cooked can be presented to the fire quickly, without turning it on the hooks. Prices vary according to size ; one 10 inches long, and fitted with four or five hooks, would cost 2s. 6d. 3 12 inches, 2s. 9d.; :4 inches, 3s. 6d. _'l‘osst Grid.--The toast grid for toasting bread is a utensil used for toasting bread on the hot-plate of a range ; but if the front of an open- fire range be large enough, and the heat suflicient, it may be used there with equal convenience and facility“ It consists of two frames covered with wire, between which the bread is placed ; the frames are supplied with wire handles, which can be held together with a sliding ring. These grids are sold at 1s. 3d. and is. 9d. UTENSILS AUXILIARY TO COOKING. Auxiliary Utensils.-—To describe everything that it is possible to intro- duce into the kitchen for use therein is neither practicable nor desirable. From the thousand and one articles, however, that might be enu- merated, some few may be selected that hold a prominent place either from the frequency with which they are brought into use, or from the obvious necessity that exists for having them at hand when required. KITCHEN UTENSILS. "3 m1 of . .I I . ‘;- uni". livi‘v'“ \. ' *-u-r%;cak..yawm’ - I.‘ sue-“on ..~-3..c. .~ ' BOtt . ' 4' Fryingleiggzoastmg Jack. 2. Mincing Knife, or Suet Chopper. 3. Meat Chopper. Wit e, wittrlls' 5- Wire Meat Cover. 6. Pestle and Mortar. 7. Mincing or Sausage h Bastinq LTable Clamp. 8. Double Baking Pan. with Meat Stand. 9. Drip Pan. ° adle- 10- Bottle Jack Roasting Screen. KITCHEN UTENSILS. 1. Household Weighing Machine. 2. Oval Boiling Pot. 3. Turbot Kettle 4. Copper Preserving Pan. 5. Fish Kettle. 6. Bain Marie Pans. 7. iron Stockpot with Tap. 8. Saucopan and Steamer. 9. Steak Tongs. 10. Fish Slice. 2 THE KITCHEN 65 Weights and Scales.--Our list of utensils may Well start with this most important article or: series of articles, as a good set of weights and scales is absolutely necessary to every 60010 The cook should bear in mind always to put the weights away in their! {respective places after they have been used, and to keep the scales in thorough order. In weighing butter, lard, or anything that is of a greasy nature, a piece of paper should be placed in the scale before putting in the Substance to be weighed. By doing this much labour will be saved. There are many reliable kinds of weighing machines, but the ordinary shop scales and weights still remain the most popular, and the "price of a set: of weights and scales, with weights sufficient to weigh from 1- oz. to 14 lbs., is 18s. 6d., and to weigh 28 lbs., 223. 6d. Spring balances to weigh up to 200 lbs. cost about irs. and will often be found a great convenience. Mincing Machine.—This time- and labour-saving invention is almost in- dispensable in elaborate culinary preparations. The intending purchaser has a wide choice as regards price, size and variety in form. Although the principle is practically the same in all machines, they differ in many respects some doing their work more thoroughly than others, besides being more easily adjusted and kept clean. The “ American Two- Roller Mincer ” is to be highly recommended in this respect, because the rollers are lined with enamel, and the knives so arranged that they may be easily cleaned. These machines are made in several sizes in two qualifies, and may be procured at any ironmonger's, and cost from 9s. 6d. to 128 6d. Ordinary mincing machines may be obtained at from 48. 3d. Mincing machines answer admirably for quenelle meat, rissoles, etc., where the meat is mixed with other ingredients ; but meat to be served as coilops or mince is better cut by hand, as the particles of meat must be separate for these dishes, not crashed into a fine mass. Suet may be more quickly and satisfactorily chopped on a board or in a bowl than by a mincing machine, for, no matter how much flour is mixed with it, the suet sticks to the blades of the knives and forms itself into a compact mass. There are, however, chopping machines in which the knife acts on the material on the same principle as chopping by hand. They are not generally used in small households, but in large kitchens where much chopping of this description has to be done, they are most useful. Brawn Tin.—-This utensil is invaluable in preparing brawn or collard head. It is a tin cylinder placed on a foot or stand, into which the superfluous gravy escapes when the meat is placed in the cylinder and put under pressure. For this purpose the bottom of the cylinder consists of a movable perforated plate. The cylinder is not soldered along the junction of the ends of the metal of which it is composed, but the ends overlap, and are movable, one over the other, to a certain extent. By this means the cylinder is rendered expansive and will expand from 6} inches in diameter to 8 inches. It is sold at 451. 6d. Tongue or Brawn Mfr-P'th article may be used for making either 66 HOUSEHOLD MANAGEMENT brawn or collard head, like the brawn tin last described ; or it may be used for compressing boiled tongue into a round, in which shape it is most Conveniently sent to table, and moreover ensures an equal dis- tribution of the fat and lean, which is not the case if the tongue be sent 'up unpressed, when the greater part of the fat in the root of the tongue is sent away uneaten. There is a perforated plate at the bottom through which the gravy escapes, and a flat plate acted on by a powerful screw at the top, by which the contents of the presser are squeezed to flatness. A good presser may be bought for 4s. 6d. Rotary Bread Grater.--This machine grates or crumbles the bread without leaving a particle of waste, and will do a small quantity. The crumbs made by this process are much finer than when made On an ordinary bread grater. This grater is only made in one size and quality ; the price complete is 59. 6d. The ordinary bread grater has smaller perforated plates attached to the side for grating nutmeg, ginger, etc., and is supplied at prices ranging from 6d., according to size. Steak Tonga—When meat is being broiled or grilled, to prevent the juices of the steak from being lost by Pricking the meat with a fork,iri turning it about on the gridiron, steak tongs are brought into requisition for handling the steaks during the Process. By making use of these the gravy is kept in the meat. These are supplied at prices ranging from as. upwards. A cutlet bat is sometimes used for beating cutlets; thops, etc. ;' steaks, if beaten, are baaten with the rolling-pin. The Meat Chopper is used for chopping and disjointing bones. Their price varies from rs. 6d. to 2s., according to size. Meat choppers have wood handles. Steel cleavers have handles of steel, that is to say, blade and handle are made all in one piece. They are sold at from 3s. 6d. to 4s. 6d., according to size. Meat Saw.---A meat saw is used for sawing bones in places where a chopper is not available. For instance, this utensil would come into requisition where a knuckle of ham is required to be severed from the thick end. The meat would first be cut all round down to the bone with a sharp knife, and the bone would then be sawn through. Good meat saws are sold at from 2s. 6d. Cook's Kaila—The knives generally used by cooks are made very pointed at the end ; and for cookery purposes the slightlyn convex blades are preferable to those of Ordinary shape. They are made 6 inches, 7 inches, 8 inches, 9 inches, IO inches, rr inches and :12 inches in length, and cost in the best quality from as. to 4s. each, according to length of blade ; and from rod. to 18. rod. in Lthe second quality: Both varieties have plain ebony handles. Cook’s forks are made to match the knives ; they are larger and stronger than ordinary forks, and, therefore, better suited for lifting masses of meat, etc“ out of a saucepan. Prices vary from Is. to as. each, according td length of prong ; the average and most convenient size cost about asiorrzsifid. THE KITCHEN 67 French Chopping Kaila—The chopping knife is similar in shape to the cook’s knife but of much stronger ,make. It may be had in two sizes, each made in two qualities, and costing respectively 3s. or 35, 9d.l~ with blades measuring 9 inches and 6s. or 6s. 6d., with blades 2 inches longer. Mlnclng Knife.-.--A knife for chopping suet or mincemeat on a wooden board. As it is made with a firm wooden handle, the hand does not, become so tired as when using an ordinary knife on a board ; and the chopping is accomplished in a much shorter time. These imple- ments should be kept sharp, and should be ground occasionally, There. is also a knife half-circular in form used for chopping materials in a wooden bowl. A good mincing knife in either form is supplied at is» ad Chopplng Bowl and Board.—I~‘or chopping suet, meat, etc., with the half- circular knife awooden bowl should be provided. They are made from IQ inches to 16 inches in diameter, the smallest, size being 18,, 6d.;.. but that is too small to be generally useful, a more convenient size is the bowl measuring 1 3 inches, supplied at 4s. A chopping board costs about as. Colander.—This useful article comes into daily requisition. The most convenient and strongest form is that of a round tin basin with handles, perforated at the bottom and round the sides with small, holes. It is used for straining vegetables, these being poured into the colander when they are cooked, and allowed to remain for a minute or two until all the water is drained from them, when they are dished. Colanders, or cullenders, as the word is some-5 times spelt, are made in four sizes, supplied in tin at from 18. 3d. to 2s. 6d. each, according to size. They are also to be had in strong tin enamelled inside ,and outside from 18., according to size. They possess all the advantages of, cleanliness, freedom from1 rust, etc., of perforated earthenware basins, without their liability to be cracked or broken. Pestle and Mortar.--1-Pestles and mortars are made of iron, brass, marble and Wedgwood ware. Those of marble or Wedgwood ware are decidedly to be preferred, as they can. be easily kept clean. This utensil is used for pounding sugar, spices and other ingredients required in many preparations pf the culinary art. Potted meat is first cooked, minced and then pounded in a mortar; and many farces must be pounded before they can be rubbed through a sieve, Pestles and mortars in composition, are made in sizes ranging from 7 inches to {0 inches, taking the diameter of the top of the mortar, and are sold at from rs. 4d. to 38. 3d., according to size. These prices include pestles. Marble mortars range in size from :0 inches to :4 inches, and in price from 4s. 6d. to 9s, 3d. Pestles of hard- wood, to be used with these mortars, cost from as. upwards, according to size, 68 HOUSEHOLD MANAGEMENT Preserving Pena—Jams, jellies, marmalades and preserves are made in these utensils, which should be kept scrupulously clean, and well examined before being used. Copper preserving pans range in size from 11 inches to :8 inches in diameter, in capacity from 5 quarts to 2! quarts, and in price from 145. to 29s. Preserving pans in enamelled cast iron are sold at from 3s. 6d. upwards, according to size. Vegetable Batten—Vegetables are cut into fanciful shapes, by means of these little cutters. Stewed steaks and such dishes, in which veged tables form an important addition, are much improved in appear- ance by having these shaped. The price of a box of assorted vegetable cutters ranges from 2s. 3d. to 4s. 6d. Fancy butters are sold at 2d. to 6d. each. These cutters can be made useful in ornamenting pastry, or cutters especially made for pastry can be had at 3d. each, or in boxes from rs. lid. to 22%., according to make. Vegetable Scoop—This implement is used for cutting vegetables into small, pea-shaped forms. It is supplied at a cost of 6d. Cucumber Shea—For shredding cucumbers into the thinnest possible slices, a little machine is often used. It is made of wood, with a steel knife running across the centre, and sold at ml. After the cucumber is pared it should be held upright, and worked backwards and forwards on the knife, being borne sufficiently hard to make an impression on the cucumber. Paste-Board and Rolling Pin.--l’aste-boards of average size, made of well-seasoned deal, with clamped ends, are supplied at 2s. 6d. or 33. 6d. When not in use they should be kept in a clean dry place, other- wise they may become mildewed, and the stains thus caused are in- delible. Rolling-pins are made in two shapes, convex, that is, taper~ ing towards each end, and perfectly straight. The shaped ones may be very dexterously employed by a skilful cook in shaping pastry and dough : but novices in this branch of the culinary art should select a straight rolling-pin. Both shapes are supplied at from 4d. to Is., according to size, and the quality of the wood. The best qualities are made from well-seasoned Indian boxwood ; a rolling pin of this de- scription, measuring 18 inches in length, costs 2s. 3d. Slaves.--Sieves, both hair and wire, are made in various sizes, but they are inconvenient unless large enough to fit easily over large basins, into which soup is usually sieved or strained. The hair sieves are used prin- cipally for vegetable purées and other substances of a suficiently fine soft nature to allow them to be readily passed through. Some of the fibre of meat, after being well pounded, may be rubbed through a hair sieve,but with a considerable expenditure of time and strength, therefore a fine wire sieve is usually selected for this purpose. A fine wire sieve is also used in making breadcrumbs. Sieves of suitable size and mesh for ordinary purposes may be had for 6d. to 1s. 2d. Paste Jaggera—These are used for trimming and cutting pastry. THE KITCHEN' 69 The little wheel at the end of the jagger is made to revolve, and is used for marking pastry which has to be divided after it is baked. The price of a jagger is from 6d. to 1s. 6d. Coffee and Pepper Mills.--Patent improved mills for grinding coffee, pepper, spice, etc., may be had to fix permanently to the wall, or temporarily to the kitchen table or dressers. They are provided with a regulating screw, to grind fine or coarse, as may be desired. They are made in four sizes, and cost frqm 3s. to 9s. each. Wire Dish Cover.--This is an article belonging strictly to the larder, and is intended for covering over meat, pastry, etc., to protect it from flies and dust. It is a most necessary addition to the larder, especially in summer time. These coirers are made in. sizes ranging from 10 inches to 20 inches in length, and sold at prices rising from 1s. 3d. to 4s. 3d., according to size. Round plate covers in the same material are supplied at from rs. 3d. Wire meat safes, japanned,‘ 16 in., 18 in“ 20 in., 22 in. and 24 in. square, are supplied at from 20s. Wooden meat safes, with panels of perforated zinc, 24 in., 27 in. and 30 in. square, are sold at from 9s. 6d. Knlie Tray, Plate Basket and Plate Carrion—A knife tray should be provided for keeping close at hand all knives in daily use. The wicker tray, lined with tin, sold at as. 9d. to 3s. 9d., according to size, is very easily washed, and will always appear clean and in nice order, if properly looked after. Japanned trays, equally cleanly and ser~ viceable, may be had, single, with round corners, at from as. to 7s. ; double, with square corners, from 2s. 6d. to' 88. Wicker plate baskets, for spoons, forks, etc., lined with baize, are supplied in four sizes from 28. 6d. to 58. each; and wicker plate carriers for dinner plates, unlined, at 4s., or lined with tinl 6s. 'The tin, if japanned, costs 10s. 6d. A wicker basket for the reception of plates that have been used and removed from table, with loose wicker lining and lined with tin, is supplied in three sizes at 4:1. to 6s. 6d.! Baking Dish.--Many housewives prefer for family pies and puddings a baking dish made of tin, which may be covered with a wire grating, so that it may be used for baking meat and potatoes, the latter being placed in the dish and the meat on the wire grating. Seamless baking- pans, in all forms, oblong, square, round and Oval, may be had in sizes ranging from 4 to 20 inches, at prices from 5d. to 48. each, according to size. Tartlet Pans.-The trimmings of pastry rolled out, laid inatartlet pan, and baked, form the foundation of open tarts. The pans are made in all sizes, from 6 inches to 12 inches in length, with plain or fluted. egages, at prices ranging from ad. to rs. 6d., according to size and s pe. Patty-pans.-—-These are made of tin, and used for cheese-cakes, little tarts, mince-pies, etc. Some are fluted and some plain, and they are manufactured in all sizes and of different shapes, both oval 70 HOUSEHOLD MANAGEMENT and round. The price of a dozen patty-pans, in tin, ranges from ad. upwards, according to size and shape. Raised Pie Mould.—The moulds in which raised pics are made open at the side, with loose bottom plates. They are usually, though not necessarily, oval in shape r they are made from 6 inches to it inches in length ; and the smallest size is supplied in streng tin at as. to 33. Border Mould.--This mould measures 7 inches in length, 2} inches in height ; its capacity is 1} pints, and its price in copper, lined with pure fin, 8s. Very effective designs may now be obtained in strong tin from 10d. upwards. Colfee and Tea Canisters, ete.-~]apanned tin is the metal of which canisters for tea and cofiee are composed. The flavour of the tea and the aroma of the cofiee may‘ be Preserved by keeping them in tin canisterss The prices of these canisters, to hold from 2 oz. to 61b., range from 6d. to 3s., according to size. Among ether boxes, made in tin and japanned, for the reception of articles of daily use and consumption may be named Smonrxo Boxes, at 3s., 3s. 6d. and 4s. 6d., according to size ; Spica. Boxas lat 29., 2sl 6d. and 3s., accoi'd- ing to size ; SUGAR Boxes, square in shape, with division, in five sizes without drawer to receive poundexl sugar dropping from divisions through perforated bottom, from 2s. 9d. to 9s. 6d. ; or in three sizes with drawers, from 65. 6d. to 108. Round Susan Camsr'sns, holding from t lb. to 61b., are sold at from 8d. to 4s. 6d., hecording to size i and FLOUR. Bms, bright tin inside and japanned blue with black hoops outside, ranging in capacity from I gallon to 3 bushels, are supplied at from 3s. 6d. to 28s., according to size. Hot-water Dishes-In cold weather such joints as Venison, a haunch, saddle or leg of mutton should always be served on a hot¢water dish} as they are so liable to emu. This dish is arranged with a double bottom which is filled with very hot water just before the joint is sent to table, and so keeps that and the gravy hot. Although an article of this description can scarcely be ranked as a kitchen utensil, still the utility of it is obvious. Hot-water dishes may be had, made entirely of metal, of various sizes from 219. upwards, or in nickel, electro-plated, at higher prices Hot-water plates range in price from is. 6d. uPWardsJ Gravy Strainer.—One of these is absolutely indispensable. One variety is like an inverted cone with the pointed end cut off, having a handle attached to it, and a plate perforated with very fine holes, ‘or piece1 of wire netting, at the bottom, below which is a rim on which it stands. It is made in three sizes, with fine or coarse bottOm, sold at is. 66., rs. 9d. and es. each, according to size. Another kind is made in ~the form of a cone ; but this, of course, will not stand by itself, terminating as it: does in a point. It is made in three sizes, with fine’ or coatse netting, sold at rod. to as. 6d., according to Size. Egg Poacher.--When eggs are much used in a family, an egg poachef THE KITCHEN 71; forms a desirable addition to the utensils of the kitchen. These are made in different forms, the ordinary poacher being in the form of a circular tin plate, with three or four depressions, to contain the eggs, and with an upright handle rising from the centre. The plate is sup* ported by feet, on which it stands when lowered into the saucepan. Poachers for three eggs are sold for rs. 4d. ; for four eggs at is. 1 rd. Cask Stands—“For beer it is desirable to have a stand by which the cask may be raised or lowered without shaking its contents. The lever cask stand will be found most useful for this purpose. This stand is, perhaps, the best that has yet been produced, its action being very simple and easy to understand. The pried of stand for a g-gallon task is 6s. } for an r8-gallon cask, 88. Beer Tap.—-The best kind of tap for home use is the brass syphon beer tap, which requires no vent-peg, and is fitted with a protector in front, to receive the blows of the mallet in. tapping a cask. The protector may be unscrewed to clean the syphon tube when it is in the cask. Another improvement consists in the self-acting tube being brdught down close to the mouth of the iug, glass or vessel into which the beer is drawn. Directions for keeping the tap in order are given to the purchaser. This tap is sold at 3s. 6d. The Corrugated Kodiak-The chief feature of this kettle is the fluted form of the bottom, which not only adds censiderably to its strength, but increases the heating surface about 20 per cent., thereby causing the water to boil in a ‘very .much shorter time than in an ordinary flat-bottomed kettle. The peculiar form of this kettle, both as regards the fluted bottom and dome top, renders it especially suitable for use on gas or petroleum stoves or spirit lamps. This kettle is made in polished steel in nine sizes, holding from i to is pints, and sold at prices ranging from ts. 6d. to 4s. 3d., according to size. It is also made in polished copper or brass in the four smaller sizes, from r to 3 pints, sold at from 5s. to 75. 6d. with Ordinary handle In the five larger sizes, holding from 4to r 2 pints, it is made in polished copper with turned handle and sp0ut, and sold at prices ranging from 83. to 18s. Coffee-pot.-~When well made, coffee, perhaps, is the most delicious and refreshing of all the infusions that are made for household use, but the goodness of toffee very often depends on the construction of the vessel in which it is made, and it is most desirable to use one in which the aromatic oil of the berry developed in the process of roasting is not driven off by boiling, on the one hand, which invariably spoils coffee, and not made sufficiently perceptible by the endeavour to make it at too low a temperature, which is too often the case. In one of the Patent Coffee Cans either contingency is happily avoided by the peculiar construction of this coflee-pot, in which the coffee, when making, is surrounded by a jacket of boiling water, and thus kept at Such a temperature that the valuable principle in Which the ardma lies is not driven off, but gradually and continuously brought out, 72 HOUSEHOLD MANAGEMENT thus increasing to a wonderful extent the flavour and fragrance oi the drink. By means of this utensil cofiee can be made to perfection in so short a time as two minutes, which shows how easy and rapid the process is when performed by means of this utensil. They are kept in various sizes, and made of various materials, and vary in price from 59. 6d, upwards. Freezing MMthOSn-r-ICB is now so much used at English tables that; it has become a necessary of household economy, and dessert .ices follow summer dinners as a matter of course. Dessert ices are, by modern invention and ingenuity, placed within the reach of most housekeepers, and it is easy to make ices by one of the patent freezing machines, which afiord a quick, economical and most simple method of freezing. Two ices, or an ice and an ice pudding can be made at the same time by these machines. The mixture to be iced is placed in the tubes or cylinders ; outside these tubes rough ice and salt are placed, the ice being pounded, and the salt and a little water added; the piston is then worked up and down. This movement produces a constant change and agitation of the ice and salt, which is compelled to pass round and round the agitator. Two stirrers are attached to the piston, and work at the same time with it 3 these “ stirrers ’f go up and down inside the cylin- ders, and stir up and mix the cream or water mixture undergoing the freezing process. This agitation of the cream, etc., is necessary to prevent the future ice :from being lumpy and snowy. When the freezing is complete the stirrers are taken out of the cylinders, and the ice pressed down firmly by a presser ; this moulds it to the form of the cylinder. It is set by keeping it still in the machine for a short time longer, still working the piston up and down ; it is then turned out, beautifully iced and moulded. The same ice and salt which freezes the dessert ices will afterwards freeze a block of pure water ice, or may be used to cool wine. These freezing machines are made in oak, and are supplied in, three sizes, Nos. 1, a and 3, to freeze and mould r, 2 and 3 pints w spectively, at ,5: 10s., £3 5s., and £3 15s. These are to be used with ice and salt onlyi Refrigerators are very necessary in a household, as they ensure both comfort and economy, and, indeed, promote good health in the summer. They consist essentially of cupboards or chests, lined with zinc, and kept cool by ice. The ice receptacle, however, should have no connexion with the storage part, as the food should be kept in a cold, dry atmo- sphere. A, properly~made refrigerator consists of a wood cupboard or chest, lined inside with zinc, and having a tight fitting door ; between the zinc lining and wood casing there should be a layer of insulating material, such as thick felt (the cheapest), or better, asbestos, or its artificial substitute, slag-wool. This insulating layer prevents loss by too rapid dissipation of the cold by contact with the hotter outside KITCHEN UTENS I LS. M BOller’ 9 . _ _ . e __ f~u,£;;_;@lg “ - ‘ l'.4>f_ \n" ' Mixer, Mincer, Asparagus Dish, Masher and Strainer, e Hot Plate, Hot Water Dish, Gas Grilling Stove, Cream Freezer. DI ayom‘la.ise 132; KITCHEN UTENSILS. ‘ r. Chafing Dish Pan. 2. Chafing Dish Stand and Lamp. 3. Double Boilcr of Chafing Dish. 4. Jelly Mould. _5. Meat Slice. 6. Whisk. 7. Chafing Dish complete. 8. Colander. 0. Dutch Oven. 10. Spice Box. 13 THE KITCHEN 73 air. The ice chamber should also be lined with zinc, and be placed at the top or back of the chest, a waste pipe being provided for draining away the water, which may be stored in another zinc receptacle under the chest, and used as an ice bath for bottles of liquors, etc. Ice quickly melts if surrounded by water or air, therefore keep the ice chest closed and well drained. If you have a piece of ice but no proper receptacle for it, you may keep it for a long time even in summer if you wrap it in a blanket and place it in a dark, dry place. Unless you are quite sure of the purity of ice, never mix it with food or bever-l ages; cool down to the required temperature by surrounding the vessels in which the food or beverage is contained with a mixture of pounded ice and salt. An ice‘ closet. or refrigerator, should not be kept in a kitchen ; place it in the larder, at all events well away from the direct sunlight; choose the darkest cornera "The interior should be kept scrupulously clean. Filtersw- Absolutely pure water is not to be found in nature, for even rain (natural distillation, resulting irom condenSation following on evaporation of sea, lake, river and soil surface water by the sun-rays) absorbs gases and dust as it descends through the various atmospheric strata. Lake, river and spring waters contain gases, earthy salts and organic matter. The salts are not to be feared unless present in large quantities, but the presence of organic matter, if not always dangerous, should give rise to suspicion. Organic- matter in water is usually the result of decomposition, and whether of vegetable or animal origin is nearly always unwholesome; but too often such organic matter may comprise chemical poisons or the so-called poison secreting specific, or pathogenic, microbes. To get rid of superfluous earthy salts (more especially lime and magnesia) and organic matter, various methods 0i purification are adopted. Water supplied to towns by companies or municipalities is usually filtered through extensive and deep beds of sand gravel and other materials. Sometimes the water is first run into tanks, chemicals added, and the superabundant lime allowed to deposit before the water is run on the filters. Domestic filters are constructed on much the same principle, the water being made to pass through layers of sand, charcoal, spongy iron, porous earthenvvare or patent compositions. Charcoal and iron are believed to have a chemical as well as a mechanical influence, as they absorb oxygen and part with it, and also absorb deleterious gases. The varieties and styles of filters diiier so widely that it is almost impossible to give prices. A domestic filter may be made by thoroughly charring the inside of an oaken cask (this is best done by burning spirits of wine in it), then placing curved. porous tiles at the bottom, covering this with a layer of carefully cleansed gravel, upon the top of which should be a finer gravel, and finally sand or coarsely ground charcoal. The danger of all filters is that they soon get foul it constantly used, and then water Passed through them is Only contaminated. There are 74 HOUSEHOLD MANAGEMENT tubes composed of siliceous infusorial earths, which are very compact, but allow water introduced into them slowly to percolate. The only way to obtain absolutely pure water is to use a still, in which water is evaporated by heat, and the steam being caught and com densed by cold is obtained in the form of liquid water. But this water is of a “ dead ’l character, having no oxygen, and if exposed to the air quickly absorbs atmospheric gases and dust. For practical purposes, if water has to be purified, the best plan is to boil it. This not only destroys living germs and their spores, but splits up organic matter and causes the earthy salts to be deposited in the form of slime or ‘l fur." The kettle has the advantage of being available both for home and Outdoor useee-for instance on country excursions, when very often water of doubtful character is alone to be procured. Washing and Wringlng Machines—In large establishments where there is a laundry these do not enter into “ The Arrangement and Economy of the Kitchen,” but in smaller ones they often of necessity form part of the furniture. The price of a. small one is from 20s to 90s. Washing machines are daily becoming more general in private families, and needless to say washing at home, if practicable, is a great economy‘s Fireproof Earthenware Cooking Appliances and Casserole Pots are benefits which we owe to Continental chefs. For many purposes they are not to be surpassed. They are light, cleanly, impart no flavour to the most delicate of viands, quick in use, and may, for the most part, be sent up to table with their contents direct from the kitchener. Among other purposes fireproof earthenware 'vessels are excellent for cooking “ mufs sur le pla “ or fried eggs, scrambled eggs, stewed and baked tomatoes, joints of meat “ an daube,” that is, stewed with rich gravy and vegc~ tables. These are all dishes which would be spoilt in colour and flavour if iron saucepans Were used. Moreover, as this ware is decidedly ornamental, they Only require to be taken from the oven or hot plate, placed on a dish and sent to the dining-room. Enamelled Wars is now much used, both for cooking and other kitchen utensils. As a rule these consist of rather thin sheets of steel, or iron, stamped out into different shapes, and then coated inside and out with fireproof enamel ; the coat used for the outside generally being blue, and that for the inside white. The advantages of enamelled ware are that it is clean, acid-proof and does not injure the colour or flavour of any article cooked and placed within it. Vessels of this ware are especially useful for making sauces, boiling milk, farinaceous puddings and stew- ing fruit. These utensils are also easily Cleaned; But it is necessary to buy good quality articles, as in the cheaper classes the enamel is often thin, inferior and contaminated with arsenic. Inferior enamel is apt to chip, and this is dangerous, as the particles are as sharp as glass and capable of causing serious digestive troubles. Moreover, if the enamel is chipped or badly cracked, all the advantages of enamelling are neutralized, as the foods come into direct contact with the metal, and q THE KITCHEN 75 further act on the under part of the enamel. This ware shOuld always be properly seasoned before use. Fill to the brim with boiling water, add a good allowance of soda and allow to get cool, then wash thoroughly in very hot soap suds. Enamelled metal ware should never be placed in the oven or on a stove, unless it contains a liquid or some fat, otherwise the enamel will crack Aluminium is a metal existing largely in clay. It is only within recent years that it has been able to be extracted economically and in suficient quantities for commercial Purposes. Its thief character- iStics are its extreme lightness, its resistance to the action L10f most acids and atmospheric influences, and the ease with which it forms most useful alloys. iln its natural condition it is of a dullish silver hue. Aluminium cooking and kitchen utensils are now either stamped but of sheet metal or moulded. Their extreme lightness makes stewpans, frying-pans and bain-maries bf this metal tnost handy in the kitchen, and the fact that the juices of vegetables and fruits, etc., do not act upon it, gives aluminium a considerable advantage over copper. The metal heats quickly and. retains its heat for a long time. It requires some care in cleaning. As yet aluminium kitchen ware is somewhat expensive, but when its merits are more widely recognized, and it comes into more general use, prices are likely to fall. The Chafing Dish is a very ancient utensil, much used by our ancestors and then gradually neglected. But it has come into fashion again, largely through a revival of its use in America. The chafing dish is a deep metal pan, with sloping sides, and provided with a domed cover, which fits in the circular rim of a metal tripod. On the stand oi the tripod beneath the dish a spirit lamp is placed. In some in- stances the dish is heated by electricity. As a rule these articles are highly Ornamental, and are meant to be used on the table or sideboard ; they are usually brought into requisition at breakfast, luncheon and supper, and are undoubtedly most serviceable in households where only a few servants are kept, asby their aid dainty little dishes such as fried or scrambled eggs, omelettes, stewed kidneys, broiled tomatoes, welch rarebit or cheese fondu, and similar preparations can be speedily prepared at the early morning meal, or at a late supper “ after the theatre." For dwellers in flats the chafing dish is almost indispensable. Complete List of Domestic Utensils.—Here we must bring our notices of utensils that find a place in most kitchens to a close, Omitting many articles of less importance not likely to be called so frequently into use. Everything necessary for a family, whether large or small, is included in the following complete specifications of domestic utensils, which will show at a glance the articles required for the kitchens of families, ranging from those for whom a small cottage afiords sufiicient accommodation to those who have an income large enough to warrant the occupation of a mansion. For a mansion, whose many guests are ever coming and going, and where a large number of domestics are kept, 76 HOUSEHOLD MANAGEMENT a great number of articles will be required, and these are set forth in specification No. I. In specification N 0. II everything is included that is necessary for culinary operations in a family whose head is possessed of ample means. Specification No. 111 includes those articles which should be found in comparatively small houses ; whilst in specification No. IV such things only are enumerated as are indispensable to a family possessed of a small income, and moving in a comparatively humble sphere of life. Specifications and Estimates for Outfit oi Kitchens.--The following specifi- cations and estimates, it may be said, have been carefully prepared. They are exclusive of tinnery and brushes. Each specification is complete in itself, and any of the articles mentioned may be had singly at the same prices. SPECIFICATION No. I. This Spaifiqation is complete and suitable for any Mansion. £ s. :1. £ s. d. 8 Copper Stewpans, assorted Brought forward . . b 48 '18 3 sizes . . . . . 5 la 6 I Cast-steel Cleaver . .l l o 5 6 1 Copper Stock Pot, to galls, 1 Set Skewers, 9d..rs., rs. 6:1. 0 3 3, With tap and Drainer . 5 18 6 f Case Larding Needles . . o a 6 1 Copper Bain marie.rr vessels 7 o t Daubing Needle J l. a 0 r 6 2 Coer Saute or Cutlet 3 Cooks’ Knives . q ,. T o 9 6 ans . . b . . . r 7 6 rCooks'BoneKnife. . . o 5 6 1 Copper Braizing Pan with 2 Root Knives. rs. 1. . . o z o are Cover. 18 in. . . 4 4 o a Steel Dish-up Forks with 1 Copper Egg Bowl . . . o :8 6 Guard . . . . . o 3 6 1 Copper Sugar Boiler 4 o 0 r5 0 I Salamander and Stand l o 9 6 1 Copper Preserving Pan .- 1 :6 o 1 Pair Steak Tongs . . p o 3 6 2 Copper Jelly Moulds . . r r 6 r Toastin Fork . P p o 1 6 2 Copper Charlotte Moulds. : Fluted ar Gridiron . a o 3 6 2 pt... 3s._6d.. 2!. 4s. 6d. 0 8 o 1 Hanging Gridiron l. .l e o 3 6 1: Copper Danoi Mouidazin. o 9 6 r Oval Iron F Pan . . o n 6 :2 Copper Fancy Entr- eCups. 6 Tinned Iron aucepans . o 13 6 assorted ._ . l . i 0 :2 o 2 Ditto. with steamer, 6 qt» 3 Conical Gravy 5s. ; 8 qt., 6s. 6d. . . . o u 6 trainers . . . . . o 17 6 1 Best Wrought-iron Tea ‘ I Copper Sou l - 0 4 6 Kettle . 4 b . . 0 to 6 2 Copper I)_ been . a a. o :0 o r per-Bottom Tin-Body 2 Copper Dish-up Spoons . o to o ange Kettle . . . o s 6 I Copper Dish sup. perfor- i 6 gal. Oval Wrought-steel ated . . . . . . o 4 6 BoilingPot . . . rm 6 2 Copper Omelette Pans . o 15 9 a Strong Wire Fry Baskets, 2 Cop rBaking Plates . . I a 6 2s. 6 ., 3s. 6d. . . . o 6 o I 0v Wrought iron Fat Pan 1 Strong Tin Fish Kettle. and Drainer . . . . 0 r9 6 Copper Bottom 6 ., o 10 6 I Oblong Wronght-steel Drip- 1 Strong Tin Turbot Kettle. ping Pan with Well. on Copper Bottom s l r 5 0 iron leg .. ._ a . 8 8 6 1 Math e Slab for Pastry . 0 10 6 I Basting die for ditto . 0 10 6 1 Box Pastry Cutters. each a Large Wood Meat Screens Round and Fluted . . o 5 o with Hot Closet . . 9 r: 6 1 Box Assorted Fancy Cutters 0 2 6J 1 Steel Cutlet Bat . . . o 4 6 r PasteIagger . . . . o r o r Cast-steel Meat Saw . . 0 4 6 1 Box Vegetable Cutters. . o 3 6 n Cast-steel Cutlet Saw 0 l. 0 3 6 3 Salad Basket (Wire) u l o 3 6 . ~__ W Carried fdrward . . £48 :8 3 Carried forward ,. . .{58 :0 6 THE KITCHEN so N SPECIFICATION No. I. (continued). £s.¢ £s,¢ Brought forward . 4 58 :0 6 Brought forward L ,. . 74 4 6 1 Patent Bread Grater , - o s 6 1 Spice Box. Block Tin . . 0 IO 6 I: Assorted Iron Spoons .- o 5 6 r Seasonin Box . . . o 4 6 1 Block Tin Soup Ladle . o z 9 r Mincing achine, Vitrified r Flour and Sugar Dredge , o a 6 Enamel . . . s . r 4 o 2 Pepper Boxes, 4d. each , o o 8 1 Set Registered Scales and I Potato Masher u a a, 0 s 3 Wei hts. towei h 28 lb. 1 5 6 3 Steel Vegetable Scoops, I: Tinne Meat H00 . . o r 0 wood handles .. 1 . o 3 6 a Corkscrews . . 4| q o r 6 a Tin Funnels ». . , 1,, o e to a Tin Openers . a .. r o r 6 I Raised Pie Mould . . 1, o 5 6 3 Galvanized Pails. is. 6d. p o 4 6 1 Dozen Tartlette Tins . . o x 6 1 Coal Hod, Zinc lined . . o 4 6 3 Dozen Round Pattypans. 1 Kitchen Fender . . o is 6 fluted i. . 4 . s o r o I Set Kitchen Fire Irons ,4 o 6 6 1 Bread Rasp . . a P s o a o r Tin Coffee Pet. 35. 6d., 1 r Palette Knife . . r . o a 6 Tin Tea Pot. 38- 6d. , o 7 o a Wire Egg Whisks, strong. 1 Coffee Mill. Steel 4 . p o 16 6 rs. 3d.. rs. 9d. . '0 . o 3 o 3 Iapanned Trays. Strong a o 7 6 r Refrigerator . . s . 5 5 o 1 Lemon Squeezer . a . o s 3 r Pewter Ice Pot, with Cover 1 r o r gellyBag and Stand . .. o 10 6 r Pail for ditto, Oak . . . o 7 6 r t ea. Coffee. and Sugar 1 Spatula . . _. . . o 4 6 Canisters . 1 ,4 . r r o a Pewter Ice Pudding Moulds 4 Hair Sieves. best 1.. H 4 o n 6 10s. 6d., 15s. . . . I 5 6 2 Brass Wire Sieves . . . o 7 o 12 Pewter IceDessertMoulds o 18 6 r Flour Kit . . . . o 5 6 1 Marble Mortar, 14 in. . . o 15 o 1 Rolling Pin. hardw , o x 6 x Lignum Vitae Pestle for 1 Set Stove Brushes ,. ., o 3 6 do. . . . . . n o 4 6 rSetShoeBrushes . . . o 6 6 1 Best “Quality” Knife 1 Hair Broom and handle . o 4 6 Machine on high stand. 1 Bass or Yard Broom and clean 4 knives and car- han . . . a l . o a 6 ver . . . . . . 3 17 6 3 Scrubbing Brushes .. . o 4 6 Carried forward 4 0 .£74 4 6 Total . . .{84 8 9 SPECIFICATION No. IL Suitable for Good Class Houses. £ 8. d. s 3. 6 Copper Stewpans. assorted Brought forward . . e :4 o 3 sizes . . . . . . 5 10 o I Only Cop-per Omelette Pan 0 7 6 1 Copper Stock Pot. 4 galls. 1 Cop Slice . . . o 5 0 With tap and drainer . 3 5 1 CV Wrought-iron F at 1 Copper Saute Pan . . . o 10 Pan and Drainer . . o 15 o 1 Copper Sugar Boiler . . o 10 r Wrought-iron Drip ing 1 Copper Egg Bowl . . 4 0 15 Pan with Well an on 1 Copper Preserving Pan . r 4 Iron legs . . . . a a 6 a Copperjelly Moulds . . 0 17 l Wrought Ladle for ditto . o 8 6 I Dozen Copper Dariol 1 Wooden Meat Screen. cir- Moulds . . . . . o 9 cular corners and Hot i Dozen Copper Fancy Entree Closet . J . c . Cu 0 6 1 Brass Bottle Jack and PS 0 o a v e I Only Copper Charlotte Mould. 2 pt. . v a o 3 I Only Copper Conical Gravy Strainer - o e o o 0 Crane complete .i u I O I O O 1 Meat Saw 4 u J u r Cutlet Saw 6 i. a o e 6 a OO§¢~¢° 0900 e er"! ' ug-h-b-b *1 bdod 6 Carriedforward a u 414 o 3 Carriedforward a a .£23 :3 3 78 HOUSEHOLD MANAGEMENT Brought forward . . . a Set Skewers, each 9d., rs. 1 Case Larding Needles r Daubing Needle . a . z Cooks’ Knives . b l r Cooks' Bone Knife: e 2 Root Knives. rs. ‘ . . . a Dish-up Forks with Gu d r Salamander and Stand . 1 Pair Steak Tongs . . . I Toast Fork . . l . I Fluted Bar Gridiron . . 1 Strong Wire Hanging Grid- lron e e e e b e rOvalIronFryPan .L 4 Iron Saucepans. assorted . r z gall. ditto, with steamer I Cast-iron Oval Boiling Pot ‘1 Oval erught-iron ' Tea T e O T: Mo 1 Cower- ttom. m- ell Kettle . . . Y 1 Strong Tin Colander . . I Strong Tin Fish Kettle, Copper Bottom . . . 1 Strong Fish Kettle; Tin Bottom . . . . . 1 Box Paste Cutters, Round \1 Box Paste Cutters. Fluted “r B0! Fancy Cu ters . ’r Pastelagger . . I {spanned Spice Box ‘1 Seasoning Box . ‘1 Bread Grater . . 12 Assorted Iron Spoons ‘1 BoxI Vegetable Cutter; 1 Strong Tin Soup Ladle 1 Fish Slice . . . . 1 Egg Slice . . . . 3 Vegetable Scoops . . I each Flour and Su Dredge. rs. 3d. . . a Tin Funnels . . e I; Tartlette Pans . . . Carried e 0 0—00. .OAEH'OCIIQQII is, m 60 m aoowa oomoaoooooou asses: coooooqoooood¢ o oo a 60006 OQQQOQQQQOO H H HON qnnunuNw-hp-LNQtLb as. blu- or “Guam wwwNuauuu-reru eioo‘oi £0 moo 08 000 ‘8 N o SPECIFICATION N0. III. Suitable for Middle-Class Houses! 4 Sanitary Steel Sauceme rt 8850 e I l e b L I Sanit Steel StOdk P0!» 3 8 e e o e o d s Tinned Iron Saucepans u I :0 pt. ditto. with steamer Carried forward .0 . {3.4. 0:61) 0183 046 0410 .{zag s. d. Brought forward . . . 3o 7 0 '24 Patty Pans fluted . , . o o 8 1 Bread Rasp l i . o a o r Stmng Wire Egg Whisk c i 6 r RefrigeratorL . l l . 4 4 b I Pewter Freezmg 0t 6 l o I? 6 1 Oak Pail for ditto . . u o 6 6 r Spatula . . . . . o 3 9 r Pewter Ice Pudding Mould 0 re 6 6 Pewter Ice Dessert Moulds b 9 o 1 Marble Mortar l l 4 o to 6 i Lignum Vitae Pestle l . b g 6 1 Set Best Scales and Weights 14 lb. . . . . . 18 6 r Knife Machine lon High Stand. 3 knives and carver s 15 6 r Mincing Machine . .1 . o 15 lo 3 Hair Sieves . . . . U 7, 6 1 Brass Wire Sieve . . e. o 3 ‘6 in Meat Hooks . -. . . o a o r Jelly Bag and Stan r 0 6 2 Cor ews . . l . i o f ‘0 1 Coffee Mill. Steel . . . o ta 6 ‘1 Kitchen Fender . . . o g 6 I Set Kitchen Irons . b 0 4 *6 & Zinc-lined Coal Hod r. l e 4, 6 & Tin Coffee Pot . . , 0 3 6 it Tin Tea Pot . . . . o 6 z Japanned Trays, Str ng’ . g 3 10 mon Squeeze: 1 . , a 3 z Tin Openers . . . . 0 Lo 2 Galvanised Pails , . “d 3 o 1 Set Tea. Codes. and Sugar Canisters . . . . id 17 6 I Flour Kit. . . . . r o 4 6 “r Rolling Pin“. hardwood . e I 6 1 Paste Board,hardwood . o 4 6 1 Set Stove Brushes . . o z 11 1 Set Shoe Brushes . . . o 5 6 '1 airHroom and Handle . o 3 rr 1 Bass or Yard Broom and mndle )0 e e e e O 2 6 3 Scrubbing Brushes . . o 3 o 1 Me“ e o o o O ‘ 6 Total . . I48 6' 3 ,Q s. d. Brought forward I s a G *9 z Oval. Boiling Pot. 3 g o 4 9 1 Preserving Pan. Copper .. 0 a6 r6 1 Sanitary Steel Saute Pan l 01 3 o 1 Sanitary Steel Omelette Pm I O 0 0 fl '0 2 6 Carried forward .0» s .{3 p 6 KITCHEN UTENSILS. t Pans. lec 2. Patty Pans. 3. Raised Pie Mould. 4. Paste Jagger. 5. Fancy 'htarlotte uttersanchase. 6. VegetableScQQpS. 7. Paste Boardand Pin. 8. Plain Wicker KIN“ ding Mould. 9. Gridiron. 10. Mangle or Wringer. rr. Tin-lined ‘6 Basket. 12. Coilee Canister. 13. Bread Grater. ll** HOUSEHOLD REQUISITES. .Q, - n _ ,5 ,v -..i SUPERWME ' 5 ll‘ITINE l,ij Composition for Cleaning and Polishing. Ammonia Soap, Furniture Cream, Extract ot Soap, Metal Polish, Berlin Black, Walnut Varnish Stain, Metal Polish, Oak Varnish Stain, Brunswick Black, Best White Paint, Safety Matches, Soluble Soft Soap, Non-Mercurial Plate Powder, Black Meltonian Cream, Gishurstine, Floor Polish, Ronuk, Blacking, Black Lead, Wax Polish, Blue, Superior Blacking, Grate Polish, Nugget Blaek Polish, Knife Polish, Nugget Brown Polish, Spiritine. 12 THE KITCHEN ' SPECIFICATION N0. III. troutznued). £ 3. d. £ :. Brought forward t . 4 3 9 6 Brought forward . I. o. 9 :7 1 Brass Bottle Jack and 1 Wire Egg Whisk .. . . o 1 Crane l. i -h a . o 8 6 r Tin Opener .. . 4 q o o r ack Screen l . u . 0 r2 6 r Corkscrew . a . H o o I lock Tin Fish Kettle . o 5 I! 1 Lemon Squeezer . w , o I r Mincing Machine J u i o 9 6 1 Composition Mortar and I Knife Machine. to clean 3 Pestle .. . . . . o 3 knives and carvers -. . I 5 6 1 Wire Fry Basket. . ~ . o 2 2 Cooks’ Knives . . . . o 4 6 1 Fish Frying Panwith Wire 1 Dish- Fork with Guar . o r 9 Drainer . . . . n o 3 1 Game ven . . . . o 3 6 1 Spice Box . . . .. . o a r Fluted Hanging Gridiron i o 2 6 6 Iron Spoons. assorte ~ v o r 1 Strong Wire Hanging Grid~ 6 Wood Spoons .. a . I O I iron 0 L L b d a 0' 2 0 I Sieve a. n e 9 o. '0 a I Set Best Scales and Weights I Tinned Wire Sieve . . 0 2 14 lb. . . v 6 . o 9 6 r Baking Plate. oblong ,. o r 1 Meat Saw . . v . l o 2 rr 1 Dust Pan . t . . o r 1 Meat Chopper . . . . o 2 6 r Flour Bin. a anned . o 4 1 Iron Frying Pan .- . u o 2 o 2 Each Tea, eeand Sugar 1 Iron Kettle . 4 .1 a o 4 6 Canisters . . . .. o 9 r Tin Kettle. Copper Bottom 0 3 3 1 Potato Masher . . . o r 1 Double Oven Pan i . o 4 6 1 Gallon Pail . e. . . o r 2 Cake Tins i . b .1 . o r o 1 Gallon Oval Wash-up Pan 0 3 2 Tin Moulds . . . u o 2 9 1 Paste Board . . . i o 2 :2 Tin Dariol Moulds . l o r 6 r Rollin Pin . L 4 . o 0 1 Box Plain and Fluted 2 Wire ish Covers. its. 6d., Pastry Cutters . . . o 3 o 2. . . . . . . o 3 I Colander . . l . . o 2 6 3 Enamelled Pie Dishes . o a 24 Patty Pans. plain . . o o 6 3 Enamelled Pudding Basins o 2 a Fish Slice . 4 p q . 0 I 0 ; Enamelled Water Ewer, zEggSlioe . . . q , o r o 8 int . 7 . . . o 2 I Set Skewers. 6d., 9d. . . o r 3 r Kitc en Fender . . . o 6 Pi Wire Toast Fork . u 4 o o 6 I Set Kitchen Fire Irons . o 3 1 Vegetable Scoop . 1. o. o I o 1 Coal I-Iod . . . . . o 2 1 Vegetable Cutter . . . o r o I Set Stove Brushes . . o 2 r Root Knife \- a J . o o 9 1 Set Shoe Brushes . b . o 4 1 Sugar Dredge it y . 1 o r 3 1 Hair Broom and Handle . o 3 r Flour Dredge . . . . o o 9 1 Bass or Yard Broom . o 2 r Tin Funnel . . . . o o 6 3 Scrubbing Brushes . b o 3 2 Gravy Strainers. 11 t and anal. r i. Pp 24 Carried forward . . .£ 9 r7 5 Total . . {r4 3 SPECIFICATION N0. IV. Suilable for very small Houses: £s.¢ £ & 3 Tinned Iron Saucepans a o 6 o Brought forward . . I 4 I Tinned ditto, with steamer o 3 6 I Yorkshire Pudding Tin . o o I Tinned Oval Boiling Pot. 2 Cake Tins . . . . . o 0 3 galls. . . . . i. o 4 9 r Mould . . . . . o r 2 Enamelled Steel Saucepans o 2 o :2 Patty Pans. . . . . o o 1 Iron Kettle . r i ,. o 3 6 3 Cutters . . . . . o o x Tin Kettle . . . 4 o a 9 1 Fish Kettle . . . . o 4 r Frying Pan. iron . . , o z 9 r Tin Colander . . ,7 . o r : Baking Pan . . . . o r 3 3 Iron Spoons . . . , o o Carried forwards . i £1 4 6 Carried forward . l r £1 :5 \J on: cutout.“- v; H N oqooumouéia com 000000 ONMQQO'O'OH-u u o omo++o coca?- 80 HOUSEHOLD CMANAGEMENT SPECIFICATION No. IV. (toutinued). g s. d. £ 8. d. Brought forward . J 1 :5 r Brought forward t . 3 4 9} I Root Knife .- v u . o o 6 r Enamelled Jug. 3 pint . o o n 1 Flour Dredge , . a o r o x Enamelled Preserving Pan 0 5 6 1 Pepper Box 0 . . 4 o o 4 1 Patent Steamer Cooker, 4 2 Cooks' Knives . i o 2 6 vessels l . . . a o 10 4 1 Hanging Wire Gridiron u o r 6 x Pestle and Mortar . i, o 2 rt 1 Fish Slice . . . . o o 9 1 Lemon Squeezer . .. o o 9 1 Egg Slice . v .1 2 L o o 9 1 Bread Grater i c Q o o 7 I Set Skewers a .1 l u 0' o 6 I Cofiee Pot . a m u o l 6 1 Vegetable Scoop . .l o o to 1 Tea Pot i .. i . l o x 6 1 Baking Sheet . v u 0 I 6 u Gallon Pail .. -. . . o x o “I Cooks’ Fork . d . t o 1 o x Galvanized Oval Washing- ! Fry Basket of . 6 e o I 6 up Pan 5 . l i . 0 3 2 1 Gravy Strainer . .- i or r o : Sprin Balance Family 1 Hair Sieve . . . e o x 0 es. 20 lb. . . . o 4 u 1 Wire Sieve . b . e o x 3 1 Knife Machiner “ Servants I Funnel a 0' . . . 0 o 4 Friend ” ., a a . 0 13 3 ! Corkscrew . . a . o o 6 : Mincing Machine . e- . o 4 8 I Spice Box . . b . o r 6 x Cofiee Mill . . a a o 3 6 'r TinO ner . a . . o o 4 3 Set Stove Brushes . t o 1 11‘ 1 Tea. ofiee. and Sugar 1 Set Boot Brushes . . o 3 6 Canister v a . u o 4 6 a Hair Broom and Handle 0 2 6 ! Flour Bin. Iapanned . o 3 2 a Bass or Yard Broom and 1 Potato Masher .. . . o o to} Handle . . . i o r 6 2 Enamelled Pie Dishes 4 o I 6 a Scrubbing Brushes . l o 2 o 3 Enamelled Pudding Basins o r r Carried forward 1 1 .£ 3 4 9i Total . . £6 9 9 Turnery and Brushes, eta—To render the information given here as complete as possible, lists are appended : (r) of the various articles usually comprehended under the general term “ Turnery,“ with brushes ; and (2) of numerous sundries of which it is always desirable to know the price. As it is impossible to give prices where many sizes of the same article are on sale, the minimum only has been stated, preceded by the word “ from." ‘ TURNERY (Best London Make) and BRUSHES. {I s. d. £ a. d. Butter Prints . . fmm o o 6 Brought forward . . . 3 7 o Butter Prints, in Case ,, o o 9 Plate Racks . . from o 8 0 Knife Trays, Mahogany ., o 3 9 Housemaid’s Box, Deal ,, o 2 9 Knife Trays, Oak . ,, o 2 6 Decanter Drainers . . ,, o 2 0 Knife Trays. Wicker ,, o 4 6 Linen Press . . . . ,, I to 0 Knife Trays. Japan- Washing Trays . . . ,, o 5 o ned, Single . ,, o 2 o Clothes-horse . . . ,, o 2 6 Knife Trays. Iapan- Wicker Plate Carriers . ,, o 8 o ned. Double. . ., o 5 6 Cask Stand, Patent . - n 0 7' 6 Plate Baskets,Wicker ,, o 2 6 Beer '1‘an . . i . n 0 2 6 Meat Safes. Wooden, Stands or Trays- . Zinc Panels - . ,, 0 r7 6 Unpolished . . . . o 9 6 Meat Safes,]apanned Pohshed . . . i 0 r3 0 Wire . . . ,, r o 0 Best Boxwood Churns from r 5 o {oily Bags - - . ., o 3 o Butter Knives . . . ,, o 3 o elly Bags, Wood Butter Hands . . . n o I: 3 Stand for . . each 0 4 6 Salt Box . . . . - u 0 I 9 Carried forward . . . £3 7 o Carried forwarde it ~ £9 3 0 1']- . HOUSEHOLD UTENSiUS , . . wwx: fmwm ' 1\Bread cutter- I—( H _‘ b all 1e 0 e t e in at and M g R a p p I. 4 ll 2 s ter. a! e w e e 6 R035 \ Rife Clea ner 6—Spice Box. THE KITCHEN 00 H TURNERY and BRUSHES (continued). Brought forward . o - utlers' Aprons . . Chamois Leather . Flour Tubs . . . Flour Tubs. Barrel Shape Oak Tubs, Round Oak Tubs, Oval . Elm Bowls . . House Pails, Wood Chopping Board . Door Scrapers, with Brushes Curtain or Bed Brodms. Telescope ditto . -r Carried forward . . . Bone Spoons ., a from Bottle Baskets . - .. Black Lead, Best , per 1b. Bellows, Kitchen . from Bellows, fancy pattern ,, Bread Platters . . .. Bread Knives . . .. Butter Dishes, Carved n Beetle Traps - - n Bu tiers: Aprons, Gree Baize . . . Butlers’ Apron, Red Lea er 0 e Bufi Leather Knife- boards . . Bass Brooms el Bottle Brushes . Crumb Brushes . Cinder Sieves . Cucumber Slicers Closet Brushes . Dinner Mats, set of Drinking Horns a Drum Sieves . Door Mats . - Dusting Brushes. Egg Timers . . Em POWder o Flue rushes . urniture do. . Feather Dusters . . Do. with jointed pole Glaze Brushes . . gousenléaids’gloves. ouse lann s a at o e Hair Sieves v . b a Hair Sieves. double bottoms . . ‘ ‘ .Qoebmc4eoevo Erisaaseirsse: ‘3" Br 0 OOOOOOOOOOQOONOOOOOOOOQ 0 Cl. Carried forward , 600 0000000000“ 0 oooooooooh ' '{5 s. 8 Hand Brooms . . Carpet Whisks . . Hand Brushes . . Hearth Brushes . Do. Double . oooiooiooooop. H§H§““-FHM Stove Brushes . Plate Brushes Oil Brushes . Dish Brushes Total SUNDRIES. Brought forwar House Stem b 6 I Knife Boards . Knife POUSh e o Kneeling Mats . Leather, Chamois Lemon Squeezers Lemon Corers . Lawn Sieves . . Library Brushes . Marrow Scoops, Ivor Mallets . . i Mops . . . Mops for Iugs MousesTraps Nail Brushes Napkin Rings, Bone or Ivory Paste Brushes Paste Boards Polishing Paste Putty Powder Rolling Pins . HHM§§HOQOP o o ooooonmoufi woohponop 4".“- 10.01 410.000 0 Sponges . . . . Soap Boxes 4 a 4 Brushes ’ Scrubbing do. . . Swee ing Machines l Sala Sweeps Brushes . . Towel Rollers . . Turks' Heads with .- M o ow mmooeo 000.006 motto 000 0 mom: a OHOQHNHHHOOMunuwnwnnOu-h ab 0| Brought forward . O Banister Brushes. Singl Banister Stair Carpet . Shoe Brushes, per set of 3 Boxes for Stove Brushes each C o O O Sieves (Hair, Wire, etc.) . .11! from from each from OOOOOOOOOOOOO “Onnubnuuun»w+9 000 cm 000 one o e on?“ fl 0 from asasrssezaassg n ” P N . per box . per pkt. from 33:33:23 00°00 OOOOOOOQOOQOOOO OOOOOOOOJQOOOOQLIM IN M to IS a e QOHQQHnOnHu-oonull H NOODOOOOOOOOflflfi O jointed Poles 6 Urn Powder . Vegetable Pressers Velvet Brushes i Wooden Spoons . a e b- q 4. \I Total 0 Spoons and Forks per box from ’0 M i' H ‘1 'O OHOHQ (I q aoomo ovaqoicnuowaivoioioo OOWOOOOO‘OQWOOOWIIOQF‘ MARKETING CHAPTERJ V A Guide for Choosing and Buying Provisions and Home Requisites. With full Information about the Prices and Seasons of Fish, Meat, Poultry, Game, Dairy Produce, Vegetables, Fruit, Tinned Meats, Groceries, Wines, Spirits, etc. That these lists may be of real service, neither time new cars has been spated to render them as complete and reliable as possible. They show not only the prices and seasons of all provisions, but when they can be bought at their cheapest and best, points to be studied by all heusel hold managers, particularly those who have to provide for large .families. With regard to fish, meat, poultry, game, dairy produce, “Vegetables and fruit; the prices have been obtained from the principal provincial towns as well as from difierent parts of London, so as to arrive at the average cost. In the case of tinned provisions, groceries, etc., they are quoted from various sources, and at the present reduced scale of charges generally adopted by tradesmen and stores throughout the kingdom. MEAT Except in the case of early lamb, whicn is always expensive (unless the excellent New Zealand lamb is used), the price bf meat “Varies but little with the season. Lamb and veal are in full season during spring and summer, and are generally preferred in the hot weather t0 Peel and mutton, which are not then considered so good. a: 9. Prime Rib. I. Sirloin. 2. Rump. 10. Middle Rib. 3. Aitchbone. 11. Chuck and Leg-of-Mutton Piece. MARKETING GUIDE: BULLOCK. 6. Flank. 12. Neck. 7. Thin Flank. 4. Buttock. 13. Head. 14. Clod. 5. Leg. 8. Brisket. 15. Shin. 2'! MARKETING GUIDE : BEEF. 1. Round. 2. Aitchbone. 3. Brisket. 4. Tongue. 5. Leg. 6. Ribs. 7. Sirloin- 8. Buttock: E. Topside or Buttock; r. Silverside or Round. 9. Hind-quarteri A. Leg, B. Buttock, 0. Thick Flank, D. Aitchbone. 14 MARKETING 83 BEEF. l Avnascn PRICE Paar. i hr Season. i3 Bean 1 ENGLISH. AMERICAm M Mb'!#'%!&_¢+l¢_igg££ l, El _rl4 lili_ l ‘4 ll i. . ill ll Ll. Y7 lllLL. Aitchbone . . All the year During Winter 6%. per lb. 5%. per lb. Baron o e o n ,J H gd' " — BrlSket e o o n n n 0 u o o g n ” 10d. ’2 Iodp ” a l L a n n { 4d. ,3 + _ Flank e e e n n n 4d° 0| HOCk 5 i e at I n A sd' N i _ Silver side . . ,, ,, 9d. ,, 8d. ,, NeCk e o o n ” sd- 0 n Ribs I . . . ,, ,, 85d. ,, l 714. to 85d.” Rump ("1 steaks) .. ,, ts. 1d. ,, > r 1d. f, Shin 0 o ‘1. . u n n ' _‘l' Round . . . ,, ,, 85d. ,, 7d. to Sid.” o O o .y 4. 9d. ” r 8d. )9 Cheek "I , . ,, ,, 18. 34. ea. *— Heart . . . ,, ,, rs. 6d. ,, i — Kidney . . . ,, ,, 10d. per lb. 9d. per lb. Tail . . . . ,, jg 5, 18. 9d. ea. - Tongue . . . ,, _ .,, 2s. 6d. .,,..4 2s. 6d-ea..... Y ....... - , I T r, I , , , Australian and Foreign Meat-Although it is difficult to equal, and impossible to surpass, the best British grown beef and mutton, we have as a nation immensely benefited by the enormous and ever-increasing imports of meat from. America, Australia and New Zealand. The large supplies of beef which reach us from the river La Plate. and else- where have undoubtedly kept down prices, so that meat is no longer a luxury except among the poor. Much of the beef from South and North America reaches his alive, but it is not of this phase of the trade that we need sPeak. The great development arose when it was foiln that cattle and sheep eculd be slaughtered and dressed on the other side of the ocean, then packed close together in freezing chambers on board ship, and so imported here. Actual freezing, many contendrinjures the quality of meat, and certainly if the meat is heated carelessly on arrival it quickly deteriorates. LAs d matter of fact, however, most meat is now “ chilled," that is packed in chambers in which the air is made cold, but is not suffered to Lreach freezing point. Moreover, it is Packed in loose-woven cloth wrappers, and on arrival in England is removed to cold storage chambers, and gradually exposed to higher temperature before it is put on the market. When carefully treated, mutton and lamb are hone the worse for the king chilly voyage. Beef, however, is apt to lose somewhat of its natural firmness and elasticity 3 it therefore requires to be carefully stored, and, when cooked, should be subjected for some minutes to very high temperature, which should be subsequently lowered, otherwise the albuminous constitutents will soon drain out in the gravy, leaving the mass of meat stringy, tasteless, 84 HOUSEHOLD MANAGEMENT long except in winter, unless hung in a refrigerator. and not very nourishing. Imported killed meat cannot safely be kept The housewife who takes special pride in her roast beef, had better buy English joints, using the imported meat for stews and “ made dishes.” VEAL Paar. In Season. BEST. AVERAGE Pmc; Breast . . . Feb. to Nov. In Summer. 84, per 1b, d o o .3 ll 18. 2d. ,3 .el 0 o n n 18. n 0 o 9. I. 6d- ,9 In 0 q s s n H n Shoulder a e n I) n o 0 0 99 I, 58. Heart . . . ,. .. 9d. each. Sweetbread . . .. .. from is. each. MUTTON. v lr Avsnacs Parole—fl 1 Fr 1 1" Sr??? . Breast . . . All the year Sept. to April. 44. per lb. 2;}. per 1b. Haunch e o e n n 10d' n J '— Leg q p Q o n n n n o o A I g. s. n 9&4. ll II Neck (best end) . ,, ,, 1 9d. ,, sad. ,, Neck (Scrag end) ,, ,, 6d. ,, ’ 4d. ,, s s e n n 1 'Od' n 6d' n ShOUIder s e u or 8d' n 6d. 0 q -. Q n .9 “a $3611. .- Heart . . . ,, ,, 3:1. to 4d.ea. .-- Kidney . . , ,, ,, 31.41. each. rd. each. Chops . . . ,, ,, 18. per lb. 8d. per lb. LAMB. Paar. In Season. - BEST. AVERAGE PRICE“ , A ‘ Euonrsu. Nails“. 0, Breast l . . Mar. to Sept. May to July. 7d. per lb. 4d. per lb. Fore-quarter . ,, W ,. . 94. l. J'd- n Hind-quarter . ,, ,, rid. ,, , 81d. ., Leg 0 o e o n n 18. " Qid. " IJOin I a e o u r n n OI p. .. IOd' D) 6d' I. Neck (Scrag end) ,, ,, 8d. ,, 5d. ., O o ’3 ’, IOde || \ 3' Fry (about) . Pd. to 1s.,, MARKETING 85 PORK. PART. IN Season. Best. Avssaos Parca. Belly . . . Sept. to April Nov. to March 84. per lb. Hand 0 o e i p n '0 Fore-10in o u e | I e 8 d ' II Hind-loin . . .. ‘ .. od. .. Leg ' ‘ ° ' n ' n ” Spare ~ 4 u t n t 8d- n FISH. In purchasing Fish it should be remembered that it is generally best when in full season, and the following list will be found useful in ascertaining when it is best and cheapest. To give a satisfac- tory table of the prices of fish is a difficult and almost impossible task. Many circumstances conspire to make the variations in price greater than in the case of any other food commodity. The fact that fish is a most perishable article of food and is usually caught while travelling in shoals, results in alternate scarcity and over-supply of a particular kind of fish, whilst the question whether the purchaser resides near or far away from a seaside or big distributing town, afiects the situation. All we have been able to do is to record fluctuations in prices over a period of years, from which the housewife must form her own judgment. In conclusion, we would say that in no branch of marketing is personal attention better repaid, both in quality and economy, than in the buying of fish. The lady who markets herself will select the fish that on the day of her visit is plentiful, consequently cheapest and often best. Nana or FISH. < In Season. Bssr & Cnaussr. Avsmcs Peres. li_. . . ll . . i i. l A l V Bloaters t u .1 Selpt. to April y. Sept. to Feb. 4 9:1. to is. 6d. doz. Brill . . ., . .A the year 4 ~ 'Aug. to April y. 6d. to 1s. per lb. Cod . . t , Nov. to March . Feb. to March . .. 3d. to 8d. per lb. Crabs . . v . April to October Summer . . . 3d. to 3s. each. Eels . . . . June to March . Sept. to Nov. . 6d. to 1.9. per lb. Haddocks . . August to Feb. . Winter . . . 3d. to 1s. 3d. each. Halibut . . . All the year . . Nov. to gene . 4d. to 10d. per lb. Herrings . . . May to January June to ept. . 6d. to 1s. 6d. doz. Lobsters . . . All the year . Summer . . 6d. to 3s. each. Mackerel . . All the year . . Jan. to june . . 3:1. to 8d. each. Mullet(red&grey) All the year . .. April to October 64. to Is. ad. per lb. Oysters . . . Selpt. to April . Winter a a .l 6d. to 33. per dos. Plaice . . . A the ear. . May to Nov. . 4d. to 8d. per lb. Prawns . . . May to Fee. . May to N ov. , 1s. to as. per pint. Salmon L . . Feb. to Sept. . Spring & Summer rod. to 3s. per lb. Shrimps . . .. All the year . .. April to Nov. . 34. to 6d. per pint. Smelts . . 1 October to May . Winter a» .L o is. to 2s. 6d. per box A a All 1.. k 44 A l 1 .. '— v 66 HOUSEHOLD MANAGEMENT FISH (continued). __—- Y Name 01* Frsn. In Sansou. Basr& Cunarssr. IAvanacm l’iucn. l . LL .. Tr Soles . . l . II the year . . April to uly . s. to as. per 1b. Sprats . , . Nov. to March . Nov. an Dec. . rd. to 3d. per lb. Trout . y . Feb. to Sept. . . April to July . 8d. to as. per lb. Turbot . i . All the year . . Spring 8: Summer 6d. to rs. 2d. per lbL Whitebait , . Jan. to Sept. . . Feb. to May Is. to 2s. per qt Whiting . . . Q All the year . . Spring 8: Summer 24 to 6d. each. POULTRY. The cost of poultry varies considerably, being affected both by this season of the year and the district in which it is purchased. It is well to remember that poultry almost invariably rises in price at Christmas, and also tends to be expensive when no game is on the market. These considerations borne in mind, the table below will give a reliable average bf prices. T i *— '— Y i ' 'r‘T PounmrI IN Spaspn. Basr 8: Cunaras'r. Avanacs Farce. l ghickens .. - . Feb. to October July to October 2:. to 3s. 6d. each. ucklings . . Feb. to August . May to July . . gs. M. to 35. 6d. ea. Ducks . . . August to Feb. . Sept. and Oct. . 3s. to 4:. each. Fowls . l L All the year . June to October 2s. 6d. to 3s. 6d.each. Geesel l4 la .- Sept. to Feb. 4: >. Oct. and Nov bs. to 10s. each. Green Geese”- May to Angus _ June ,. Guinea Fowl. . Feb. to August . Summer Pigeons . . . ~ August to April Winter . ,, (Bordeaux) All the year . Winter . .- Is. to rs.4d. Rabbits - - . All the year . October to Feb. ed. to 8d. per lb. ,, (Ostend) All the year . October to Feb.‘ 7d. and 8d. per Turkeys L . . Oct. to March . Nov. to January ros- to £1 each. Wheatears . . Sept. to March . Sept. and Oct. . in. each. A A fi—Tfi‘ Y v w— vv' 1 I ‘ , y l . . 6s. to 10s. each. . I. 3s. to 4.: each. . . 94 to is. each. FY GAME. Game varies very much in price, being generally very expensive on the first day or two of the season, whilst on the other hand, any one watching the market may sometimes buy it more cheaply than ordinary poultry at an subsequent period of the season. In. this vanable climate no hard and fast rule can be laid down for the keeping of Game beiore it is cooked. In all cases it requires hang~ ing 3 but while in winter it is safe to buy birds that have been shot some time, in damp or warm weather no such risk should be run. MARKETING 87 GAMElconts'mud). GAME. IN Season. anr & Cnnarssr. AVERAGE PRICE. Blackcock . . Aug. to Nov. . Sept. and Oct. , ' 2s. 6d. to 3s. 6d. b’e. Ducks (Wild) . _ Oct. to Sept. . Nov. and Dec. , as. to 3s. brace. Grouse . . . August to Nov. September , , 38. 6d. 110 $8. brace. Hares , . . Sept. to March . October . . . 3s. 6d. to 5s. each. Partridges . . Sept. to Feb. . Oct. and Nov, . 3s. to 5s. brace. Pheasants . . Oct. to Feb. , Winter .1 , w 68. to 10$. bra-ce- Plovers , . . Oct. to Feb. . Winter . . . Is. to rs. 6d. each. Ptarmigan . . Sept. to April . September . . Is, to 18. 6d. each. Quail . . . . Sept. to Feb. . Sept. and Oct. . Is. to Is. 6d. each 511in . . . Oct to Feb. . . Oct. and Nov. , 2s. 6d. to 3s. brace, Teal. . . . . Oct. to Feb. . Winter . . .l is. to 1s. 6d. each. Venison , . . Sept. to Jan. . Sept. and Oct. i Is, to 2s. per lb. Widgeon , . . Oct. to Feb. . . Oct. and Nov. .1 Is. to Is. 6d. each, Woodcock . . Oct. to Feb. . 6 Oct and Nov. 3s, 6d, to 5s. brace. VEGETABLES AND FRUIT. Vegetables and fruits vary greatly in price according to the abundanCe or scarcity of the supplies. Our table gives the average prices whic would have to be paid at the various seasons of an average year. VEGETABLES. Nana. Ii, Season. Basr&Cnmrssr.. Avnnaen Pains. Artichokes . . Jan. to April . “ February . , 3:1. to 66. each. ,, Jerusalem. ' Oct. to March . r December . . Id. to 2d. per lb. Asparagus . . Feb. to July i. April and May A r as. 6440 $s.permo Beans (French) , May to November. Summer . i. . 3dr to is. per 1b., ,, (Broad) July and Aug. . August . . , ed. to 9d.per peck. ,, (Runners). uly to Oct.. . Aug. and Sept.. ad. to 4d. per lb. Beetroot . . . All the year . . ' Autumn . . '1 id. to 3d. each. Broccoli . . ,. i Autumn . U ad. to 6d. each. ,, Sprouts. Nov. to May. . April . , l ad. to 4d. per lb. Brussels ,, . Sept. to March. Oct. and. Nov, . ad. to 4d. per 1b. Cabbages . . All the year . . ' Spring and Smr. id. to 2d. each. Carrots . i . All the year . . ' Early Smr& Atm 4d. to 6d. bunch. Cauliflowers . . All theyear .. . Summer .. i .. a ad. to 6d. each. . . . Sept. to March. December . , | id. to 4d. per hd. Horseradish . . All the year , . Winter . . 141.10 2d. er stick Leeks . . . ,, " Oct. and Nov. . 3d. to 6d. bundle. Lettuce . . . ,, ' Summetl . . id. to 4d. each. Onions .4 >0 . .. ‘ Summer and Atm‘ id. to 2d. per 1b. Parsnips . . . Oct. to April . Feb. and March. Id. to 2d. per lb. Peas . . . . June to Sept. ,. July and Aug. , 4d. to as. per pck. Potatoes , , . All the year . ‘ Autumn . . id. to rd. per lb. ,, New . March to Aug. . ' June and July . id. to 8d. per lb. Radishes . . .. April to Nov. . June to Aug. . ' id. to 2d. per bch. Seakale , . ,. Nov. to May . ‘ Feb. and March, - id. to 2s. 6d. bskt. Savoys . , . Nov. to March . Dec. and Jan. . J id. to 4d. each. Spinach . . . All the year . Summer . . 2d. to 4d. per lb. Tomatoes . . ,, Sept. and Oct.. 1 ad. to 8d. per lb. Vegetable Marrws. July to Oct. . 1. September c t id. to 6d. each. figural-es; . . All the year i . i Spring and Smr. lijet' burich_._1 88 HOUSEHOLD MANAGEMENT FRUIT. NAME. In Season. lBEST&CBEAPBST. Avsnacn l-‘mcs. Apples . . . = All the year . . Oct. to Dec. . ad. to 6d. per lb. Apricots . . . “ June to Sept. . August . . , Is.6d. to 3s.6d.do. Bullaces . . . 1 Autumn . , October . . 2d. to 3d. per lb. Cherries . . . ‘ June to Aug. . july . . . 4d. to 8d. per lb. Currants . . i * any to Sept. . August . . . 3d. to 8d. per lb; Damsons . . . pt. and Oct. . October . . , 1d. to 4d. per lb. Figs . . . . l ,, ,, . 2s. to 33. per doz. Gooseberries . . July to Sept. . August . . . 4d. to 8d. per qt. ,, (Green) 1 May to july. . June . . . ad. to 6d. per qt. Grapes (Foreign). All the year . . Autumn l . . 4d. to Is. per lb. ,, (Hothouse)1 Sept. to Nov. l Octoberl . . Is. and upwards. Greengages . . Aug. and Sept.. August l . . 3d. to 8d. per lb. Medlars . . . Oct. to Jan.. . Oct. and Novt . 4d. to 8d. per lb. Melons . . . 1 guns to Nov. . October . . 9d. to 5:. each. Nectarines . . ept, and Oct., October . as. to 6s. per doz. Oranges . . . All the year . , Winter . . . From 4d. per doz. Peaches ,, , , 1, Sept. and Oct. , ,' October . . 4s. to 8s. per doz. Pears ., . . Oct. to March , , Oct.. and Nov. . id. to 6d. each, Plums . . . ‘ Aug. to Oct.. . Sept. and Oct. . 2d. to 6d. per lb. Quinces . . . Sept. and Oct. . October . . .1 2s. to 3s. doz. Rhubarb . . . an. to May , . , March and April 4d. to 8d. bundle. Strawberries . une to Sept. . l July‘ . . . 4d. to Is. per lb. Dried Vegetables and Frulls.-l-We have long known such dried fruits as raisins and currents, prunes, dates and figs, and pippins. These useful pudding and dessert fruits are now more abundant than ever, and as a rule prices are moderate. Within recent years other fruits have been added to the list, and we now have dried apple rings, apricots, etc. These apple rings and apricots reach us chiefly from America and Australia, where they are dried in large quantities in Specially constructed ovens. They are used for pics and tarts, or may be served stewed. Before cooking, place the required quantity of dried fruit in a colander, and allow tepid water to run over them in order to re- move dust. Then place in a bowl and cover with water and allow to soak. When soft, place in an enamelled pan and stew gently, adding more water if desired. If intended for a pie, stew for a quarter of an hour, then place in piedish, add sugar, place crust on, and bake. If to be used as a compote, only add the sugar a few minutes bef re removing from the fire. If sugar is added too soon, it is apt to tur to caramel and harden the fruit. Recently vegetables in great variety have been treated by the desiccating process, that is, cut ,in pieces, and exposed to a more or less quick heat, to remove the water. The vegetables are' afterwards packed loosely or compressed. They retain their colour and flavour, and only require soaking before being cooked. These dried Vegetables are chiefly to be recommended for use on board ship, for travellers, or for the store cupboards of housewives. Unquestionably fresh vege- tables are to be preferred. whenever obtainable. SHEEP. 2. Hampshire Ram. I. \Velsh Mountain Ram. MARKETING GUIDE: SHEEP. 1. Leg. 2. Lem \best em“. 4. Saddle. @- Shank. 5.- Neck (scrag end). 3. Loin (chump end). 10- Trotters. 6. Shoulder. 91 MARKETING 8g DAIRY PRODUCE, HAM, BACON, ETC. Dairy produce varies somewhat in price in accordance with locality, but the differences are not so great of late years, the increased railway facilities having brought about a greater uniformity of price. mung rnonucn. ARTICLE. Avanaca Paicir. Anricur. AVERAGE Pines. i m __h l n i L A l i l l Butter— Cheese (could)— Fresh . . . . rs. to is. 4d. per lb. Gruyere J. . i- from rod. per lb. English, Normandy Stilton . i . rs. to is. 64. per lb. or Brittany . .1 rs. per lb. Eggs-— Salt L i . . rod. to rs. 2d. lb. Hens’ . i . 8d. to 2:. per doz Margarine .. 4 a ed. to 8d. per lb. Ducks' . l .i i is. to as. .. Cheese-e Geese L . u - 3s. to 4s. ,, American i . lid. to 8d. per lb. Guinea Fowls' a Is. to as. .. Cheddar a. .1 rod. per lb. Plovers’ b . 4 3:. ,to 53. .. Cheshire 4 .i 91d. to is. per lb. Turkeys' u '0 3s. to 45. ,, Cream . q . 3d. to rs. each. Milk 4 . i. .. ‘ 4d. per q Dutch . . . 7d. to 9d. per lb. .. Separated 4 ad. ,, Gorgonzola 4 . from 9d. per lb. Cream . l, . J. rs. to 3s. per pint. 1— T Y r #- BACON, HAM, ETC. The cheaper parts of bacon vary from 5d. to 9d. per 1b., but by reason of the quantity of bane contained in them they are not in reality‘ more economical than the best. L. 4 Li .i __ L 1 .L i i Anrrcur. Avrnaca Pnicir. Aartcin. Avsnacn Panes. I Y Y *PT' lBlach (best part). rod. to rs. per lb. Ham lentil.)— Canadian . 7d to 9d. per lb. all!“ 0 English .. i 84. to is. ,, Lard u .u l ul “ 7d. to rod. a. American . 6 71d, to gid. ,, Pickled Pork . . 8d. ,, Sausages . . , , 8d. to rs. ,, 7- '- PROVISIONS AND HOUSEHOLD REQUISITES. For groceries, tinned provisions, jams, biscuits and other household requisites, the prices quoted will be found a fair average of those charged by the principal provision dealers and grocers in London and the chief provincial towns. Tinned meats, soups, fish, poultry, fruit and vegetables now occupy an important place in our food supply, being available at any time, and handy substitutes when fresh provisions are difficult to pro cure. In the respective chapters will be found recipes giving full directions for their use. 90 HOUSEHOLD MANAGEMENT GROCERY. An'rrcut. Avnnacn Paton. Aartcn. Avsancs Plucn. h ' T W T 'v n Y Y“ Y T Y Fruit (contmued)— a T l AlmondsA-Jordan is. to 2s. 6d. per lb. Greengages . . rs. 4d. per lb. Valencia . . ;rs. toes. 64. per lb. Chinois . q 1 rs. 4d. per lb. Baking powder . ' 4“. per tin. Crystallized— Beef Essence— Cherries . . . rs. 3d. per lb. (Brand‘s) . . r . 3d. per tin. ~ Pears . . . Is. 44. per lb. (Mason’s) . . 91d. per bot. Angelica . . rs. rd. per 1b. (Liebig’s) . . as. 3d. per } lb. Figs . . . rs. 4d. per lb. Beef Tea m skins . 5s. to 6s. per 1b. Flour—Best Whi from rrd. 7 lb. bag Blancmange Pwdr. 6d. per box. Self-raising . . rs. rod. 12 lb. bag. Capers . . . . 34. per 1 lb. bottle. Whole Meal . rrd. 7 lb. bag. Candied peel— Gelatine . . . 3 d. per pkt. Lemon . .1 .l 414'. per lb. Ginger-— . a . . per lb. Orange . i 1 5d. per lb. Ground . . . 84. per lb. Citron . . . 7d. per lb. Crystallized . i 1s rd. per lb Mixed . L .. 6d. per lb. Preserved . . 5d. per lb. in jar. Chicory b l a 4d. per 1b. Golden syrupa . rs. per 4 lb. tin. Chocolate i l . rod. per lb. Herbs . . . . 5d. per bot. Best do- A .4 rid. per tin. Isinglass . .L . 5d. per pkt. Milk paste l. .. 11d. per tin. Mustard L . .1 rs. 4d. 1 lb. tin. Cocoa . i l . 2s. 6d. per 1 Prunes b . . 4d. per lb. Essence . i 4 from is. 64. per lb. Pudding powder . 6d. per pkt. Nibs . . e rs. 3d. per lb. Raisins-— Cocoatina . .l i 13.7“. perklb. tin. Valencia . . 5d. per lb. Coffee-— Sultanas . . 6d. per lb. Whole. or ground from rs. to 2s. per lb. Muscatels . . 8d to re. 4d. per lb. East-India . . rs. 6d. per lb. Spices, various . 4“. per tin. Mocha . . . rs. ed. per lb. Sugar—Demerara 2 4. per lb. tine O O O Currants l . t aid. to 5d. per lb. Tea-— l Custard powder .1 aid. er tin. Congou . . . rs. ad. per lb. Curry powder . . 1s. 6 . per lb. bot. Ceylon . . . .18. 6d. to 3s. per lb. Paste . . . rs. 2d. per i pt. jar. Orange 'Pekoe . as. 84. er 1 . Egg powder . . , 6d. per pkt. Gunpowder . . 3s. per h. Fruit—Dried rs. 24. per lb. Assam Pekoe . 2s. 6d. per lb. Apricots . . 18. 3d. per 1b. Oolong . a . 2s. 6d. per lb. Lunettes . . Is. 44. per lb. Young Hyson . 2s. 6d. per lb. hlPlQn o o e 18. 6d. per lb. q 28. 8d. per lbs Mixed . . . rs. 4d. per lb. Yeast-Powder . 4d. per tin. Preserved and Tinned Provisions.---The preservation of meat and other foods by pickling, salting and Smoking has been in use since early times in many lands. The primitive methods of exposing slabs of meat, or split-open fish and fowls, to the fierce rays of the sun, or to the action of smoke have been improved upon. A large choice of smoked hams and bacon (the pork having undergone some process of “ curing ” before the actual smoke exposure) is now afforded, and other dried foods usually found in the market are smoked tongues, smoked and salted herrings, mackerel, salmon, eels, turtle, etc., smoked breasts of geese and sausages. Of much more recent brigin are the methods of preserving foods in bottles and tins. This system is due to a Parisian, named Appert. He placed meats, vegetables and fruits in bottles, brought them to the boil, and hermetically sealed the Openings. It is true that before his day, it had been the custom to put foods in vases with or without water and MARKETING 9I vinegar, and pour on an air impervious seal of oil. But Appert’s system was a great step in advance, and gave rise to this enormous trade in tinned and bottled foods. For years the system was chiefly applied to the preserving of expensive delicacies, but it was ultimately adopted in Australia and America for the packing of cheap foods, such as beef and mutton, and afterwards rabbits, soups, salmon and lobster, In the early stages, Australian meat was partly roasted; then packed in tins which were boiled in a water bath, or by steam, and then sealed down. Though the meat was cheap, it was somewhat overcooked, and therefore neither tasty not nourishing. Improvis- ments have been steadily produced, and now the meat, fowl', and fish imported from abroad in tins is usually excellent. Some precaution Should be taken. The food remains wholesome so long as the tins remain air-tight, but if air gets in, decomposition soon follows. It is therefore necessary to see that the tins are perfect, and airtight. Tins should not be bulged ; the tops and bottoms should be concave, and have the appearance of depressions. They should be fr e from rust. Bulged and rusty tins should be rejected, and so ought those which emit a rush of air on being opened. As soon as a. tin is opened the whole contents should be turned out, Fish should be eaten (or at all events cooked) the same day it is opened. This does not apply to sardines and other kinds preserved in oil, althohgh even these had better be placed in glass or earthenware dishes. Tinned vegetables and fruits soon deteriorate when Iopened if left in the tins. As a rule, foods preserved in earthenware and glass are better and safer, though rather more expensive than those sold in tin cans. Tinned and bottled fruits should be stored in a cool, dry cupboard. Tinned sardines, bottled anchovies and anchovy paste ought always to be kept in store, as they are useful in preparing many dishes,1 TINNED PROVISIONS, JAMS, etc. r1 r 'l 1 Y T— 'T { ARTICLE. Avssaos Parcr. Asricts. Avskaoe Pmcsl ##Y‘i“ ‘ *f 1 I ' ‘5 'i 74F" r" ‘WHLT‘ Cherries in Brandy. 1s. 7d. per half bot“ Haddocks. Blanch- _ _ Cake, Various . . mid. each. i flower . . . 10d. per tin. Peaches . q . 104. per tm. . Honey . , a , 11d. per jar. Pineapple . . 5“. to 11M. per tm. Jams-n ' Pears . 1. . . ed. to 1:. 6d. ,, ,, Apricot . . r. 54. per lb, jar. Apricots . . . 84. to 1:. 4d. ,, ,, Raspberry . . 64. per lbr 'ar. Bottled Plums a 6 :1. per bottle. Strawberry , . 5d. per lb. jar. Cranberries ., a 8 4. per bottle. Raspberry and Gooseberries . 6 d. per bottle. Currant .~ Sid. per lb. jar. Black Currants », 11¢. per bottle. Greengage . . 54. per lb jar. Red Currants .. 8&4. per bottle. Black Currant . 64. per lb. jar. Cherries . . -, 10¢. per bottle. Red Currant . 5d. per lb. jar. Greengages . . 9d. per bottle. Gooseberry r , 4%. per lb. jar. Raspberries and Plum . . . . ed. per 1b. jar. Currants . , 1s. per bottle. . 92 HOUSEHOLD MANAGEMENT A TINNED PROVISIONS, JAMS, ETC. (continued)— L Yr 1,- v— ,7 , Avsucz Puree. Tongue . . Las. large tin. Chicken and ‘d i t. ongue . 1 as. r . arge in. Chicken and i Ham .. . u Ens. rid. largetin. Chicken,r Ham * , and Tongue . as. in. large tin. Turkey and Tongue . i as. r d. large tin. Veal and Ham . as. I :1. large tin. Pork and Rabbit rs. . per tin. Beet, Boiled or _ Roast. . u , , rs. 24. per tiu. Chiclkeln, inRjofist. d an Stewed Kidney and Mushroom Turkey and Tongue . . Turkey,-*-Roast a Turkey, Bone- less . . . Téte de Veau (en Tortue) . ., Veal and Ham (half J- circle tin) . . l Veal Cutlets with Tomato Sauce Aarrcnn. l AVERAGE Pncs. Anrrcur. A i lye a. . #.‘“#J—¢*fi‘~i.‘ f: Jelliesd- Meats. etc. ($09“de Red Currant . l4d. per lb. pot. Lunch Ham u rs.rd.perr lb. tinl Black Currant . ‘ 4d per lb. 0t. Minced Collops . old. per a b. tin. Calf’s Foot . . 1:. 6d. per qt. ot. Minced Steak . “ old. per 2 lb. tin. Orange . . J as. 6d. per qt. bots Mutton Cutlets Lemon . . . , rs. ed. per t. bot. with Tomato Madeira .Y . . ' as. per qt. 0t. Sauce . . . is. 9d. per tin. Aspic i e e o 1» rs; 64. per qt. bot. Mutton, Roast u 4 rod. per tin. Lobster . s 9 .1, 8d. per tin. Mutton. Boiled . rs. ad. per tin, Marmalade . . . 4d. per lb. jar. Ox Tongues . , 2s. 94. per tin. Meats, Game and ‘ 0x Tails (solid) . 914. per 2 lb. tin. Poultry—d .» q Pheasant, Roast, Ham and Chicken rs. 44. small tin. whole, in Jelly 43. 6d. per tin. Turkey and i 1 Ptarmigan . . i rs. 9d. per tin. Tongue . a 1 rs. 4d. small. tin. Pic-nic Pie . . , '13. 4A Per tin. Ham, Chicken. Rabbit. excellent and Tongue . rs. 44. small tin. ualit . . “ 94. per tin. Beef, Ham and - Ra bit. finest Tongue . . , as. large tin. uahty .. . mid. per tin. Veal, Ham and Ra bit. urned . 10 d. per 2 lb. tin .rs. 9d. per tin. i and. per tin. as. 34. per tin. rrld. per 1 lb. tin , rs. 5d. per tin, rs. sold. per tin, w o e, e . 3s. . . , Chicken (Po et 3 Pet 0 ‘ de Bresse) . as. 64. per tin. Half Roast Fowl _ and Sausage . as. per tin. Chicken and Tongue (half circle tin) . .T 18. told. “per tin. Chicken, Spring . (onebirdintin) rs. 6d. per tm. Chicken, Roast . rs. 3d. per 1} lb. tin. Chicken, Boneless n14. per lb. tin. Duck, Boneless . 1: d. per 1b. tin. Calf’s Head and Tomato . . Camp Pie . . Game Pie . . {ugged Hare . ambs‘ Sweet- breads with Tomato Sauce Larks. Roast, 6 birds . . . rs. aid. per tin. rs. 4d. per tin. 1:. 4d. per tin. rs. 34. per tin. 1:. 41d. per tin. as. 9d. per tin. Veal Loaf ., . Milk—- AnglO-SWiSS 0 e s r .- Olives—— French . . Spanish . ,. Ovsters . . . Plum Pudding Potted Meats- Anchovy . . . Bloater . . '0 Ham—Tongue . Strasbourg Meats-- Beef . . . . Paté de foie gras Game . . . Rabbit . . . Salmon . . . . Sardines (Péneau) . (Philipee and Canaud) . . Sausages . a 6 ‘rs. 9d. per tin. 91d. per tin. 5“. per tin. 54- Pm; tw- 6d. per bottle. 8d. per bottle. 65.1. per tin. rs. rod. per lb. tin. 5d. 5d. 5d. per tin. per tin. per tin. . per tin. . 6d. pe jar. 5d. per tin. . 4d. per tin. . to as. per tin. MARKETING 93 TINNED PROVISIONS, JAMS, ETC. (continued)— Aarrcur. AVERAGE Pnrcr. An'rrcut. Avnnacr. PRICE. Soups-- Soups (could)- Turtle (Brand’s) is. 54. per qt. tin. Gravy. Vegetable rs. per qt. tin. Ox Tail, Mock Green Pea . . 7d. per qt. tin. Turtle, Hare, r Mutton Broth . rs. per t. tin. Julienne, Mulli- Truffles . . . rs. 84. bottle. gatawngfiravy. Vegetables-w and Cl let . From rs. per qt. tin. Artichokes . . rs. 4M. per bot. Soups (Crosse & Asparagus . . is. per tin. Blackwell, and Celery . . . 9d. per tin. Lazenby)- French Beans . is. per tin. Game—Hare . rs. 6d. per qt. tin. Green Peas . . rod. per qt. tin. Mo'lek Turtle, Ox Haricots, Verts , rs. qt. tina all 00 o ,p Giblet. Mulliga- rs. 4d. per qt. tin. Macedoine . to) . per qt. tin. Mushrooms is. per qt. tin. tawny ., ., ,. rs. 4d. per qt. tin. Tomatoes .. 4d. to 6d. per tin. Julienne . . . is. per qt. tin. l. 1 .. A . lb a .l_J l l BISCUITS. 4 1 l M Anricrr. AVERAGE Paicir. Anricta. i AVERAGE Paica. Aberneth . . . 6d. per lb. Ginger Nuts a . 64. lb. Almond ' gs . 6d. per lb. Ice Creams . . rs. d. per lb. Arrowroot . . . 7d. per lb. {\am Fingers . . , 8d. per lb. Arrowroot (thin) . 8d. per lb. F ’indergarten a . 5d. per lb. Bath . . . . 7d. per lb. Lunch . . . . From 3d. per lb. Breakfast . . . 8d. per lb. Macaroons. . . 114. per lb. Butter . . 5d. per lb. Marie . . . . 8d. per lb. Butter Cream . . 7d. per lb. Meitre d’Hote . From is. per lb. Butter Fingers . 6M. per lb. ilk . . . . 5d. per lb. Butter Nuts . . 5d. per lb. Mixed . . . . From 6d. per lb. Cinderella . . . 6d. per lb. Nice . . . . From 6d. per lb. Captain . . . 5d. per lb. Oat Cakes. i . rs. 6d. per packet. Cheese . . . . 5d. per lb. Olive . . . . 10§d. per 1 . Coffee . . . . rod. per lb. Osborne . . . 7d. per lb. I 0 v M0 PO! 1 o 0-. Q. ~. 9d. per 1b. Cracknel . . , rs. per lb. Ratafias . . . rs. 6d. per lb. Cream Cracker. . 6d. per lb. Shortbread . . From 9d. per tin. Dessert . . . . rod. to is. 3d. perlb. Tea. . . . . 6d. per lb. Digestive . . . 9d. per lb. . . Toast . . . . 7d. per lb. Dinner . . . . 9d per lb. Water . .. . a 5d. per lb. Garibaldi , .. 6 04 per lb. Wafers (various) . rs. zd. to is. 8d. Ginger . . a . From 64. per lb. Wholemeal . . | 8d. per lb. GRAIN AND PREPARED FOODS. Aaricia. Avanacr Pater. ARTICLE. Avnnaon Pater. Arrowroot . . . From 54. to red. Rice (continued)— per lb. Patna , . . 2td. per lb. Barley . . . . 2d. per lb. Java. . . . 2 d. per lb. Corn Flour . . | 54. per lb. packet. Carolina. . . 3d. per lb. Groats . . . . 4d. per lb. packet. Ground . . . 2d. per lb. Hominy . , . 2d. per lb. Sag, Small . . 2d. per lb. Lentil Flour . . 3d. per lb. rge , . . 2 d. per lb. Oatmeal . . . From 2M. per lb. Semolina . . . 2 d. per lb. Pea Flour 0 e I 640 P81! tine Ta i003 o y o 2 Q POI: .lb- est. 0 [Q 6 4d. lb. Rangoon . . 2d. per lb. Vermicelli. . . 3“. per lb. 94 HOUSEHOLD MANAGEMENT SAUCES AND PICKLES. g g - . - ha fin . Anticn. Avsnacs Paton. ARTICLE. ‘ Avnaasir Pnlclt. Y * T ' Y Y L l ‘ 5auoes-- . Sauces (continually—i Anchovy . . rod. per bottle. Horseradish . . 4M. per ot. Browning for See 5.14. per bottle. Mason’s 0.K. . 7M. per ottle. Brand’s Ar . 8d. ‘per bottle. Foundation Sauces Tomato . . . rol . per bottle. Italienne, dark . rs. 9d. 4 oz. brittle. Clarence . J . 6d. per bottle. Espagnole, brown 13.911. 4 oz. ‘bottle. Harvey’s . . 7d. per bottle. Allemande, pale . rs. 9d. 4 oz. bottle. Ketchup . . 8d. per bottle. Pickles-- Reading (Cook's) rod. per bottle. Cabbage . , . 8 4. per pint bot. Soy . . . . 6“. per bottle. . “Cauliflower . . 8 4. per pint bot. Regen . a. - . 1s. per bottle. Onions. Mixed . 8 d. per pint bot. Worcester - . ' 4:11. per bottle. Walnuts ., ,. ,. 8 d. per pint bot. Yorkshire Relish 4 d. and 9d. per bot. Piccalilli . . . 8 d. per pint bot. Edward’s . ., , 8d. per bottle. Gherkins. fl . 8%. per pint bot. Mushroom Ket. Mangoes . T . Sid. per pint bot. Chg? - . v 54- per bottle. Chutnee . .7 .- rs. per bottle. Beng Chutney. 1 rs. bottle. Mango . . . 1;. per bottle. Curry .. fl .1 6“. per tin“ Indian Relish .. rs. 6d. per jar. .ll A A a .1lL;l_._-l . l 1h my lhllmalri HOUSEHOLD REQUISITESq 1. 111 Jim 11..“ ll ill ‘11: thi _ v v 1%“ lv—r Aariccs. AVERAGE PRICE. Antlers. Avanaca Pater. . l l . a 1... ll Bath Brick l a rd. each. Nugget L 6 . 4ld.andqd.perb0t. Beeswaxr I. . J rs-l 0d. per lb. Pepper—-Whole . rs. 2d. per 1b.. Blacking . l. . 3d. doz. skins. Ground b b . rs. 2d. per lb. Ebonite . - - 04- per bottle. Cayenne . . 4d. per bottle. Blacklead . . . 6d. per packet. Nepaul .. I .1 4d. to rs. perbottle. Blue . . . . rod. per lb. Plate Powder1 . . 6d. per box. Brunswick Black . 7d. per bottle. Polishing Paste . 6d. per pot. Candles, Composite 3s. 6d. 6 lb. Salt . . . . 7“. per i4lb. Stearine . . . 3s. 9d. 6 lb. Cerebos . . 6d. per tin. Rock wax . , 3s. 9d. 6 lb. Soap, Yellow Kt.) 3d. er lb. Dyes . , . , 3“. per bottle. Soft (Knight . to; . 3pm. tin. Gold Paint , , fold. per bottle. . Cold Water . . 3d. per lb. Essencesots. gaux . . from 72s. per doz. bots. Carbernet. . ,, lbs. per doz. bots. Chateau Lafite ,, 84s. per doz. bots. Australian Wines (White)— Chateau Cos Chablis u . irom. lbs. per doz. bots. d’Estournei ,, 78s. per doz. bots. Riesling . . ,, 23s. per don. bots. Hock—4 Muscat . . ,, 30s. per doz. bots. Niensteiner . from 36s. per doz. bots. Bordeaux (White)-- Sauterne . . from 27.; get doz. bots. Burgundy (Red)— Burgundy . from 18s. per doz. bots. Beauue . I. ,, 36s. per doz. bots. Chambertin . ,, 72s. per doz. bots. California Wines-- Burgundy . from 19s. per doz. bots. l Claret . . ,, 19s. per doz. buts. Sauterne ¢_ . ,, 25s. per doz. bots. Hock Riesmg ,, 19s. per doz. bots. Champagne— Bollinger & Co. from 88s. per (101.. bots, Deutz 8: Gel-. Maroobrunner ,, Rudesheimer. ,, Italian Wine-— Johannisberg. from 90s. per doz. bots. Lagrima Cristi ,, 36s. per doz. bots. Chianti, Ordi- 72s. per doz. bots. 72s. per doz. bots. nary . . ,, 21s. 6d.per doz.bots. Tarragona Port. ,, 15s. per doz. bots. Madeira—- Dinner Wine 1. from as. to 65s. per Marsala— 3 [doz. bots. Virgin. 1. . from 18s. per doz. bots. Berncasteler Auslese. ,, from 84s. per doz. bots. dermann .| ,, 90s. per doz. bots. Duminy 8: Co. ,, 865. per doz. bots. Port . . .. from us. to 144$. pe' Heidsieck & CO . ,, 905, per doz. bots. Vintage Wines—p [ooz. bots, Laurent-Per- Tuke's, rooo . from 56s. per doz. bots. rier . . . 88s. per doz. hots. Croft’s, 1900 a ,, bos. Per doz. bots, Meet 8: Chan- Sherry—- don . . 72s. per doz. bots. Pale . . . from 15s. per doz. bots. G. H". Mumm Golden . . ,, 20s. per doz. bots. & Co. . . , , 98s. per doz. bots. Superior Golden ,, 48s. per doz. botsr. Piper-Heid- Montilla . ,, obs. per doz. bots. sieck . . ,, 92st per doz. bots. BritisaninesI-e Pomrnery 8: ( )range . a from 14s. per doz. bots. Greno . . ,, 90s. per doz. bots. Ginger . . ,, 14s. per doz. bots. Claret— Raisin . . . ,, 14s. per doz. bots. Ordinary . . from 15s. per doz. bots. Cowslip . . ,, 14s. per doz. bots. Medoc. . . ,. 18s. per doz. bots. Cider . . . ,, 7s. per doz. bots. SPIRITS. Brandy . from 30s. to 166$. per doz. bots. Rum. . frnm 41s. to 5185 per dot bots. Gin . . ,, 31s. to 42s. per doz. bots. Whisky flrish and Scotch) Holland . ,, 4°86 to 54s. per doz. bots. from 30s. to 60s. per doz. bots. Vermouth ,, 28s. to 363. per doz. bots. 96 HOUSEHOLD MANAGEMENT LIQUEURS. Liqueurs-- Liq(ueurs (conh'nued)—- Absinthe . u from 6s. 94. per bot. l irschwasser. from 7:. per bot. Anisette _ . ,, 5s. 64. per bot, Kurnmel . . ,, 5s. :04. per bot. Benedictine . ,, 7s. 64. r bot. Maraschino . ,, 4s. 64. per bot. Creme de Mentbe ,, 6s. per t. Vermouth, . t” as 64. per bot Chartreuse (yel- English Liqueurs- low) . . . ,, 8s. 64. per bot. Cherry Brandy from 33. 64. per bot. Chartreu e Ginger Brand ,, 33.64.per bot. green) . . ,, us. 64. per bot. Orange Bran y ,, 3s. 64. per bot. Curacoa (sweet 1 ,Milk Punch . ,, 4s. per bot. or dry) . . ,, 5s. 94. per bot. ALES AND STOUT. Dinner Ale . . as. 64. per doz. bots. Bitter Ale . a e us. 64. per 9 gals. Stout . . . 2s. 64. per doz. bots. Stout in Cask . . 14s. per 9 gals. Pale Ale . . 8s. 64. per 9 gals. I Porter in Cask . . 9s. per 9 gals. l MINERAL WATERS AND BEVERAGES. , a i Anrrcts. , Avenue: Parcs. Anrrcte. Avsnmn Parent. 1 Soda Water . . . rs. 64. per do: Bitters- ‘ Lemonade . . . , rs. 64. ,, Angostura . . 6s. per bot. Ginger Beer 0 ~e 0 18. 6d. ” Op 0 e 0 e 28. 6d. ” Ginger Ale. . . . 2s. 64. ,, Khoosh . . . as. 64. ,, Potass . . 1. . . rs. 64. ,, Orange . . . 2s. 64. ,, Lithia . . . . . rs. 64. ,, Fruit Juice & Syrups Soda Water (Sch.) . as. 94. ,, Lemon Juice . . 4 4. ,, Seltzer ,, . . 2s. 94. ,, Orange Juice . . 1 4 4. ,, Gmger Ale ,, . . 2s. 94. ,, Lime Fruit uice . rs. ,, Lemonade ,, . . 3s. 34. ,, Lime Juice dial rs. 14. ,, Potass ,, . . 2s. 94. ,, Syrups, Lemon, Lithia ,, . u 4:. ,, etc. . . . . rs. ,, Vinegar, Rasp- . . . rs. ,, NATURAL MINERAL WATERS. NAME. Paoenn'rms. i Panes. \ . l Apenta e . . . . . , Apenent . . . .. . . 1» us. per doz. bottles. Apollinaris . . . . Table Water . . . . . 6s. per (lot. bottles. Bufialo Lithia . . . . Alkaline Lithiated . . . 9s. per doz. bottles. Carlsbad . . . . . Alkaline Lithiated . . . 12s. per doz. bottles. Hunyadi Janos . . . Saline Aperient . . . . 12s. per dos. bottles. Johannis . . . . . Table Water, Gaseous . . 6s. per doz. bottles. Marienbad . . . . . Alkaline Chalybeate . . . us. per doz. bottles. Rosbach . . . . . j Table Water . . . . ., 6s. per doz. bottles. Salutaris (Manufactured). Table Water . . e . 4s. 64. per doz. bottles. Taunus . . . . . Table Water, Gaseous p ,. 5s. per doz. bottles. Vichy (State Springs). . Alkaline Acidulated . . . i 9:. per doz. bottles. 2- Breast. 3. Neck. 4. Leg. 5. Saddle. 6. Shoulder. Side: A- Leg. B. Loin. c. Best End of Neck. D. Breast, n. Shoulder. E MARKETING GUIDE: PORK AND VEAL. 1. Side of Pork: A. Leg. 3. Belly, c. Loin. 1). Hand. 15. Spare Rib, 3_ Loifl' 4. Hand and Spring, and Belly. 5. Loin (side view): F. Fore-end, 0. Middle Loln’ H. Hind Loin. 6. Leg. 2. Neck of Veal. 7. Side of Veal: A. Knuckle. a. Fillet' j c. Loin. n. Breast. E. Best End of Neck. v Shoulder. o. Scrng. MARKETING 97 COMPARATIVE VALUE OF FOOD, WITH ITS PERCENTAGE OF CARBON AND NITROGEN. SHOWING WHAT A SHILLING WILL BUYJ A My; T i Tom. PERCENT. Pan Carer. ASniLme wru. Bur Bonn. I Msar. WEIGHT. Cnaom Nukoanm Rumpsteak . . . none. 13 02. ~ 13 oz. 11-00 3-00 Beeisteak . . t none. 16 oz. 16 oz. ,, _ ,, Ribs of beef . . 2} oz. r5§ oz. 18 oz. ,, ” Leg of mutton piece , none. 19 oz. 19 oz. ,, ,, Shin . . . . . none 30 oz. ‘ 30 oz ~ ,, ,, Leg of mutton . . ‘ 2} oz. :5} oz. . 18 oz. w ,, Loin of mutton . .i 3 oz. 1 5 oz. 18 oz. ,, ,, Neck (best end). . 4 oz. r 16 oz. 20 oz. II I, Shoulder (best end). 3 oz. :7 oz. 20 oz. Veal cutlet . . . 2 oz. 10 oz. 12 oz. ,, ,,. Breast of veal . . 6 oz. 16 oz. _ 22 oz. ,, ,, Salmon . . . . I oz. 7 oz 8 oz. 16-00 2-09 One-third of a fowl . 1! oz. 9 oz. 20 oz. 1400 3'27 5 Two-thirds ofarabbit * 4 oz. 16 oz. 20 oz. -~-- ~— Bacon . . . . 2 oz. 19 oz. 21 oz. 62'58 r394. Bread . . . . -— - 4 100 oz. 30-00 1'20 Cheese . . . . -- -- Ti 24 oz. 41-24 4-126 Potatoes . , . . -- -- . 192 oz. 81-00 0'33 Oatmeal! . . — -— l“ 112 oz. ' 44‘00 I’95 Harioot beansi- . . -- -— i 95 oz. 4500 3'21 v 0 _ "'""‘ Hominyl . :36 oz. 4028 1'60 vT—v To arrive at the relative value of various foods, it is absolutely neces- sary to carefully estimate their diflerent nutritive qualities. By this table it will be seen that some expensive foods are really even more costly than they appear at first sight, because of the small proportion of flesh-forming, or nutritive quality they contain. As an instance of this one shilling will buy only 7 ozs. of salmon, containing 2 per cent nitrogen, while the same sum will buy 30 ozs. of shin of beef, containing 3 per cent. nitrogen, or 24 ozs. of cheese, containing 4 per cent. The heat-giving qualities can be estimated by comparing the large percentage of carbon which such foods as oatmeal and potatoes contain with the small amount which is found in various meats. Thus one shilling will buy 1 36 ozs. of hominy, containing 4018 per cent. of car-4 bon, or :92 ozs. of potatoes, containing 81 per cent., whilst it will only buy 13 ozs. of steak, which contains 1 1 per cent. of carbon. *“T " Once, weekly, remember thy charges to cast. Once. monthly, see how thy expenses may last.”-Tussr:n, 1557. 1 Artificially dried. Reckon hi1: as much again for the water to be added. E 98 HOUSEHOLD MANAGEMENT CALENDAR OF FOOD IN SEASON The following lists will be found useful in arranging menus, as it can be seen at a glance whai Fish, bleal, Vegetables, elc., are in season, bul it will be necessary to turn to our Price lists to know when all such fresh provisions are cheaPest and bequ I t need hardly be added thal tinned and Preserved provisions are always to be obtained. JANUARY. Flsh.--Brill, carp, cod, crayfish, eels, flounders, haddocks, halibut, ling, lobsters, mussels, oysters, perch, pike, prawns, scallops, shrimps, skate, smelts, soles, sprats, tench, turbot, whitebait, whiting. Mesh—Beef, house lamb, mutton, pork, veal, venison. Poultry.-—Capons, chickens, ducklings, pigeons, pullets, turkeys. Game.—-Hares, partridges, pheasants, snipe, wild-fowl, woodcock. Vegetables. -- Jerusalem Artichokes, beetroot, broccoli, cabbages, carrots, celery, chervil, cresses, cucumbers, endive, lettuces, parsnips. potatoes, spinach, turnips. Fruit.-—Apples, bananas, grapes, medlars, nuts, oranges, Pears, pines. Spanish nuts. FEB RUARY Fish—Bream, brill, carp, cod, crab, crayfish, eels, flounders, had- docks, halibut, herrings, ling, lobsters, mullet, mussels, oysters, pike. prawns, salmon, scallops, shrimps, skate, smelts, soles, sprats, turon whitebait, whiting. Meat.--Beef, house lamb, mutton, pork, veal: Poultry.--Capon, chickens, ducklings, pigeons, pullets, turkeys. Gama—Hares, partridges, pheasants guntil the I 5th), snipes, wood- cock, wild fowl. Vegetables—Jerusalem Artichokes, beetroot, broccoli, Brussels sprouts, cabbages, carrots, celery, chervil, cresses, cucumbers, endive, lettuce, parsmps, potatoes, savoys, spinach, turmps. Fruit—Apples, bananas, chestnuts, grapes, medlars, rhubarb, nuts oranges, pears, pines, peaches, Spanish nuts. mancu. Fish.—-Bream, brill, carp, cod, crabs, crayfish, eels, flounders, had- docks, halibut, herring, ling, lobsters, mullet, mussels, oysters, pike. prawns, salmon, scallops, shrimps, skate, smelt, soles, sprats, tench, turbot, whiting, whitebait. Meat—Beef, house lamb, mutton, pork, veal. Poultry.—Capons, chickens, ducklings, pigeons, pullets, turkeys, wild-fowl. Gama—Hares, Guinea iowls. Foreign: black game, ortolansi ptarmigan, quails. MARKETING 99 Vegetables.—Jerusaleni artichokes, asparagus, beetroot, broccoli, Brussels sprouts, cabbages, cauliflowers, celery, chervil, cucumbersl endive, horseradish, lettuce, mushrooms, parsnips, radishes, spinachl tomatoes, watercress. Fruit—Apples, bananas, figs, grapes, medlars, nectarines, oranges, pears, peaches, pines, dried fruits, rhubarb. APRIIM FEM—Bream, brill, crabs, crayfish, dory, fiounclers, gurnet, haddock, halibut. lobsters, mullet, mussels, oysters, prawns, salmon, scallops, Shad. Shrimps, skate, smelts, soles, turbot, trout, whitebait, whiting, Mean-Beef, lamb, mutton, pork, veal. l’(llllll'l'.—Capons, chickens, ducklings, fowls, goslings, pigeons, pulletS. rabbits. Gama-Guinea fowl. Foreigrb: ortolans, ptarmigan, quails. Vegetables—Jerusalem artichokes, asparagus, beetroot, broccoli, cabbages, cauliflowers, celery, lettuce, mushrooms, parsnips, radishes, Seakalfl'. spinach, sprouts” tomatoes, turnips, watercress. l hIlliultér-bApples, bananas, figs, grapes, oranges, pines, dried fruits, r u ar . MAY. Flsh.-Bass, brill, crabs, crayfish, dory, eels, hake, halibut, herrings, lobsters, mackerel, mullet, prawns, salmon, shad, scallops, smelts, soles, trout, turbot, whitebait, whiting. Meat.—-Beef, lamb, mutton, veal, buck venison. Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, Pullets, rabbits. Game.--Guinea fowl. Foreign : ortolans, ptarmigan, quails. Vegetables.—Artichokes, asparagus, beans, beetroot, babbages, Carrots, cauliflowers, cresses, cucumbers, endive, leeks, lettuce, ‘mush- rooms, peas, potatoes, radishes, seakale, spinach, tomatoes, turnips, watercress. Fruit.~Apples, bananas, figs, gooseberries (green), grapes, oranges, pears, pines, dried fruits, rhubarb. JUNE. Plsh.-Ba.ss, bream, brill, crabs, crayfish, dory, eels, gurnets, halibut, bake. haddock, lobsters, mackerel. mullet, plaice, perch (after 1 5th), Prawns. salmon, shad, soles, shrimps, trout, turbot, whitebait, whiting. Meat.~Beef, lamb, mutton, buck venison. P0l11‘m—Capons, chickens, ducklings fowls, goslings, pigeons, Pullets. turkey poults. r Same-~Guinea fowls, Foreign: Hazel hens, quails, 100 HOUSEHOLD MANAGEMENT Vegetables.-—Asparagus, artichokes, beans, beetroot, cabbages, care rots, chervil, cucumbers, leeks, lettuce, mushrooms, parsnips, peas, potatoes, radishes, seakale, spinach, tomatoes, turnips, watercress. Fruit.--Apples, bananas, cherries. currants, gooseberries, grapes, melons, nectarines, peaches, pears, pines, strawberries, rhubarb. JULY. Fish—Bass, bream, brill, carp, crabs, crayfish, dory, eels, gurnets, haddock, hake, halibut, herrings, lobsters, mackerel, mullet, perch, plaice, prawns, salmon, shad, shrimps, soles, tench, trout, turbot, whitebait, whiting. Mesh—Beef, lamb, mutton, veal, buck venison. Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, pullets, rabbits, turkey poults. Game.—Quails (foreign). Vegetables—Artichokes, asparagus, beans, beetroot, cabbage, carrots, cauliflowers, chervil, cresses, cucumber, endive, leeks, lettuce, mush' rooms, peas, spinach, tomatoes, turnips, watercress. Fruit—Apricots, bananas, cherries, currants, figs, gooseberries, grapes, melons, nectarines, oranges, pears, pineapples, plums, rasp' berries, strawberries. AUGUST. Fish—Bass, bream, brill, carp, chub, crabs, crayfish, dory, eels, flounders, gurnets, haddock, hake, halibut, lobsters, mullet, plaice, perch, pike, prawns, salmon, shad, shrimps, soles, tench, trout, turbot, whitebait, whiting. Mesh—Beef, lamb, mutton, veal, buck venison. Poultry.—Capons, chickens, ducklings, ducks, fowls, geese, goslingS. pigeons, pullets, rabbits, turkey poults. Game.—Black game, capercailzie (20th), grouse (12th), hares. plovers, woodcock, quails (foreign). Vegetables.--Artichokes, beans, beetroot, cabbages, carrots, cauli- flowers, cresses, cucumbers, leeks, lettuce, peas, potatoes, spinach. tomatoes, turnips, vegetable marrows, watercress. _ Fruit—Apricots, bananas, cherries, currants, figs, filberts, grapes, greengages, melons, nectarines, oranges, peaches, pears, pines, plums. raspberries, strawberries. SEPTEMBER. Flsh.-—Bass, bream, brill, carp, cod, crayfish, dory, eels, flounder?» gurnets, haddocks, hake, halibut, herrings, lobsters, mackerel, mullet, oysters, perch, pike, plaice, shrimps, soles, trout, turbot, whiting. Meat.--Beef, lamb, mutton, pork, veal, buck venison. O MARKETING 101 Poulm.—Capons, chickens, ducks, iowls, geese, pigeons, pullets, rabbits, turkey poults, turkeys. Gama—Black game, capercailzie, grouse, hares, partridges. Vegetables.—Artichokes, beans, beetroot, cabbages, carrots, cauli- flowers, celery, cresses, cucumbers, endive, leeks, lettuce, mushrooms, parsnipS, peas, spinach, sprouts, tomatoes, turnips, vegetable marrows, watercress. Fruit.-Apples, apricots, bananas, cherries (morella), cob-nuts, damsons, figs, filberts, grapes, melons, medlars, nectarines, oranges, peaches. pears, pines, plums, quinces, walnuts. OCTOBER. Flsh.-—-Bream, brill, carp, cod, crabs, crayfish, dory, eels, flounders, gurnet, haddocks, halibut, herrings, lobsters, mackerel, mullet, mussels, oysters, perch, pike, plaice, salmon (Dutch), scallops, shrimps, skate, smelts, tench, turbot, whiting. Haste-Beef, lamb, mutton, pork, veal, doe venison. Poultry.—Capons, chickens, ducks, i0wls,. geese, pigeons, pullets, rabbits, turkeys, turkey poults. Games—Black game, capercailzie, hares, grouse, pheasants, par- tridges, ptarmigan. Vegetables—Artichokes, beetroots, cabbages, carrots, cauliflowers, celery, cucumber, lettuce, mushrooms, spinach, tomatoes, turnips, vegetable marrows, watercress. Fruit.—-Apples, apricots, bananas, cranberries, damsons, figs, filberts, grapes, medlars, melons, nectarines, peaches, pears, pines, quinces, walnutS. NOVEMBER. Flsh.-—Bream, brill, carp, cod, crabs, crayfish, dory, flounders, eels, gurnet, haddocks, halibut, herrings, lobsters, mackerel, mullet, mussels, oysters, perch, pike, plaice, salmon (Dutch), scallops, shrimps, skate, smelts, sprats, soles, tench, turbot, whiting. Meat.~Beef, lamb, mutton, pork, doe venison. Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkey-poults, turkeys. Gama—Black game, capercailzie, grouse, hares, partridges, pheasants, ptarmigan. Vegetables—Artichokes, beetroot, Brussels sprouts, carrots, celery, cresses, cucumbers, leeks, lettuce, parsnips, spinach, tomatoes, turnips, turnip tops, watercress. Fruit—Apples, bananas, chestnuts, cranberries, figs, filberts, grapes, melons, oranges, pears, pines, pomegranates, plums (Californian), walnut-‘1. 102 HOUSEHOLD MANAGEMENT DECEMBER. Fish—Brill, carp, cod, crabs, crayfish, eels, flounders, gurnets, haddocks, halibut, herrings, lobsters, mackerel, mullet, mussels, oysters, perch, pike, plaice, salrnon (Dutch), scallops, shrimps, skate, smelt, sprats, soles, tench, whiting. Meat.--Beef, lamb, mutton, pork, doe venison. Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkeys. Game.--B1ack game, capercailzie (till 20th), grouse (till 18th), hares, partridges, pheasants, ptarmigan. Vegetables.—Artichokes, Brussel sprouts, broccoli, cabbages, carrots, celery, leeks, parsnips, salsify, savoys, Scotch kale, seakale, spinach, tomatoes, turnip tops, watercress. Fruit.—App1es, bananas, chestnuts, figs, filberts, grapes, medlars, melons, oranges, pears, pines, plums (Californian), pomegranates. walnuts. INTRODUCTION TO COOKERY CHAPTER VI English and French Cookery, The Science and Progress of Cookery, Reasons for Cooking, Methods of Cooking, with instructions for Broiling, Roasting, Baking, Boiling, Stewing, Frying, Hints for Amateur Cooks, The Preservation, Adulteration and Prices of Food, Digestive Time Table, Quantities and Measures, and Table of Equivalents. In the Fine‘Arts the progress of mankind is marked by a gradual succes- sion of triumphs over the rude materialities of nature. Plain or rudely- carved stones, tumuli, or mounds of earth, are the monuments by which barbarous tribes denote the events of their history, to be succeeded, in the long course of a series of ages, by beautifully proportioned columns, gracefully sculptured statues, triumphal arches, coins, medals and the higher efforts of the pencil and the pen, as man advances by culture and observation to the perfection of his faculties. So is it with the art of cookery. Man, in his primitive state, lived upon roots and the fruits of the earth, until by degrees he was driven to seek for new means by which his wants might be supplied and enlarged. He then became a hunter and a fisher. As his species increased, greater necessities came upon him, and he gradually abandoned the roving life of the savage for the more stationary pursuits of the herdsmen. These begat still more settled habits, as the result of which he began the practice of agriculture, formed ideas of the rights of property, and had his own both defined and secured. The forest, the stream and the sea were then no longer his only resources for food. He sowed and he reaped, pastured and bred cattle, lived on the cultivated produce of his fields, and revelled in the luxuries of the dairy; raised flocks for Clothing, and as$utned, to all intents and purposes, the habits of permanent life and the comfortable condition of a farmer. This was the fourth stage of social progress, up to ion 104 HOUSEHOLD MANAGEMENT which the useful or mechanical arts had been incidentally developing themselves, when trade and commerce began. Through these various phases, ONLY 10 LIVE had been the great object of mankind ; but by and by comforts were multiplied, and accumulating riches created new wants. The object, then, was not only To uvn, but to live economically, agreeably, tastefully and well. Accordingly, the art of cookery com- mences ; and although the fruits of the earth, the fowls of the air, the beasts of the field, and the fish of the sea, are still the only food of mankind, yet these are so prepared, improved and dressed by skill and ingenuity, that they are the means of immeasurably extending the boundaries of human enjoyment. Everything that is edible and passes under the hands of the cock is more or less changed, and assumes new forms. Hence the immense influence of that functionary upon the happiness of a household. In the luxurious ages of Grecian antiquity Sicilian cooks were the most esteemed, and received high rewards for their services. Among them, one called Trimalcio was such an adept in his art, that he could impart to common fish both the form and flavour of the most esteemed of the piscatory tribes. A chief cook in the palmy days of Roman extravagance had about £800 a year, and Antony rewarded the one who cooked the supper which pleased Cleopatra with the present of a city. With the fall of the Empire, the culinary art sank into less consideration. In the middle ages cooks laboured to acquire a reputa— tion for their sauces, which they composed of strange combinations, for the sake of novelty. Excellence in the Art of Cookery as in all other things is only acquired by experience and practice. In proportion, therefore, to the oppor' tunities which a cook has had of these, so will be his excellence in theafl, \ FRENCH COOKERY. English v. French Cookery.-—-It is not easy to treat separately English and French cookery, because, in the first place, by dint of borrowing across the Channel, the two have become inextricably mixed up, as is evidenced by our habitual use of French terms, and by the common. _though less constant, use of English terms in French cookery-books ; and because, in the second place a good deal of what is distinctive in French cookery is founded on the nature of things, and cannot be transplanted. Perhaps the diflerence is greatest in the cooking of meat. We are accused of eating meat raw, and we retort that roast meat out of England is uneatable. The damp climate and the broad pastures, the turnip crops that flourish under our rainy skies, the graziers who for many years have worked to make British cattle and British sheep renowned through the world 3 these all have made our cookery what INTRODUCTION TO COOKERY 105 it is. That good, even excellent meat is to be found out of the British isles none will deny ; but the average is infinitely better in these isles than anywhere on the Continent of Europe. The consequence is that we have acquired the habit of cooking meat so as to bring out the flavour and not to disguise it, while in other countries experience has taught the cook to disguise it in many a cunning way. The English practice is not invariably wise, for if there is much good meat in the market there is also much bad which would be greatly improved by disguise, and there are also inferior joints on the best animal that lend them- selves ill to the national cookery. Meat Consumed in Perla—The question has often been asked “ Do we eat more meat than our neighbours P ” Most people woulo answer the question in the affirmative ; but comparisons made between Paris and London by Dr. Letherby seem to show that, the consumption of meat is greater in Paris than in London. His calculations showed in Paris 49 ozs. per head weekly, or 7 ozs. a day per head of the population 3 the London market returns give 31} ozs. weekly, or 41} ozs. a day. Probably the results would be different if the comparison were extended to the country and provincial towns. At any rate, London has a. much larger supply of animal food in the shape of fish. Fish in England and Prensa—Here, again, art is the handmaiden of nature. The sea supplies us so plentifully that we neglect or disdain fresh-water fish, upon which our neighbours expend much skill and pains in cookery. Very few English people have eaten a carp, though our lakes and ponds contain many ;, yet in every French cookery-book are to be found recipes showing that carp is intended to be served at dinners of some pretension. Again, the facility with which fresh fish is sent to any part of our country makes us less dependent upon sharp and highly-flavoured sauces. Carp and other fresh- water fish affecting muddy spots, should be caught alive and kept for some days in clear, running water, and fed on a little oatmeal or crumbs of bread, in order to get rid of the earthy flavour. Vegetables in England and France.--As for vegetable cookery, in which we must confess ourselves entirely beaten, we easily find a reason in the custom of all Catholic countries to fast from meat once a week, which has necessitated the practice of serving vegetables in some way less wasteful and less objectionable than the English methods. Fuel.—-The relative cost of fuel in the two countries has also had much to do in stereotyping the national cookery. Coals have been cheap and plentiful, and have accordingly been used with profusion. It is only in recent years that we have begun to use close stoves ; and only a few years ago all our cooking was done over or before the fire. Any one reading a French cookery-book will be struck by the sparing wayin which the use of an oven is prescribed. In an English book it is assumed that nothing is so easy as to shut anything in the oven and 106 HOUSEHOLD MANAGEMENT take it out when it is done--and probably the assumption is correct. If we had to do all our cooking with wood we also should become econod mical § but wood, even in England, does not cost as much as wood costs in many countries, where coals for domestic use are practically unknown. Count Rumford’s action in the matter of stoves was received with some scorn, though he died only in 1814. It used to be said of him that he would cook his dinner by the smoke from his neighbour’s chimney. The wasted fuel that escapes as smoke would cook not one but many dinners. It is a truism to say that France, pressed by circumstances, has accomplished much in the realm of cookery. France has achieved the highest ‘results in luxurious cookery ; and to the thrift of her peasantry we must look for the beginnings of the French economy in cookery that has become almost proverbial. Luxury with economy is the highest praise in cookery. French Names—In the present edition of this book French names—a either the' accepted or the literal translation—have been added to many of the dishes. Those of distinct English origin remain as they are. Our readers can now write a menu in either language. THE SCIENCE AND PROGRESS OF COOKERY Cookery and the Artificial Preparation of Food has one chief object, i.e., to assist in the wonderful series of changes known as digestion and assimilation. A secondary aim is to render certain foods, noxious in their natural state, fit for human consumption. The potato and manioc are poisonous when gathered, but rendered harmless by the cook. The object of a j0urney may be reached by many different, and sometimes by apparently divergent, “roads. So it is here. Some even argue that the roads once diverging never become parallel. They declare that the art of cookery, as now understood, only results in the persistent overtaxing, instead of lightening- the labours of, the digestive organs. But let us realize what it would mean to go back to pre-cooking days, when our ancestors not only devoured their rela' “lives, but devoured them raw ; or to place ourselves in some savage _tribe where cookery is in its infancy ; or even return to the coarse abundance of our nearer forefathers ; and all will agree that the properly trained cook is more friend than foe. The Art of Cookery.---Within the last few years cookery has made great strides in a totally new direction. The cook has turned philosopher, and loves—if not the process of reasoning—at least to be told other people’s “ reasons why " for the operations of the kitchen. Chemistry is a recent science, and is now in an active state of growth. Every day something is being added to our store of physiological knowledge. The science of food cannot advance a step but by the help of one of INTRODUCTION TO COOKERY :07 these. Formerly the art of cookery had little enough to do with either, and flourished long before chemistry and physiology in their modern acceptation were known. But we cannot accept the common assertion that because cookery long flourished alone it should be left alone now, for the same assertion might be made respecting the application of modern science to any department of human activity. People lived and died before the law of gravitation, or elementary mathematical truths, or the application of steam to machinery were discovered, yet these discoveries have been applied to practical indus- tries with immense benefit to mankind. Science applied to agriculture has enabled us ,to support a larger population in greater comfort ; science applied to food and cookery will enable us to do this and more. We can confidently look forward to a time when in the chemist's labora- tory the transformation of nature’s laboratory shall be imitated for the feeding of our starving millions. That goal is a very long way off, and we trace out only the first steps of the road towards it. But as we said at the outset, good cookery must always mean the successful doing or easing in the kitchen of Nature's work. Everyday Sclence.--It is interesting to the student of human progress to watch for scientific discoveries, as they gradually creep from the laboratory to the treatise, from the treatise to the lecture-room, thence to the kitchen. Each operation was once carried out according to the fancy of the individual operating. Experience, not only the best, but the only teacher, taught. There were a number of isolated experi-i ments, some repeated or handed down until they became traditions. But there was little or no generalization of the facts, and there was arbitrary declaration instead of reasonable conviction. In cookery books of a few years ago the reader is hidden to do a thing at one time, and leave it undone on a precisely similar occasion. Delicate gradations of heat, frimometers, even thermometers, were unknown. Water boiled or simmered, was lukewarm or cold, as if the four words comprehended all the variations of temperature, or at any rate were fixed points having magical effect upon every substance used as food. Only a few—a very few—scientific facts have been as yet applied to everyday cookery. The genealogy of each might pro- bably be traced from the treatise to the lecture, thence to one book, now to alL It is curious also to see that there are some processes in cookery for which every one now assigns a reason, while others, equally common, every one is content to follow unreasoning. It is safe to assert that supporting or condemning all such processes there is scientific fact, and if every intelligent cook would try to find out the reason for what is done, our knowledge would soon emerge from its present chaotic condition. 108 HOUSEHOLD MANAGEMENT REASONS FOR COOKING Food is prepared and cooked for six reasons : (I) To render mastication easy ; (2) to facilitate and hasten digestion ; ( 3) to convert certain naturally hurtful substances into nutritious foods ; (4) to eliminate harmful foreign elements evolved in food (e.g. the tinea of tapeworm in beef and mutton ; trichinae in pork ; the ptomaines resulting from tissue waste) ; (5) to combine the right foods in proper proportions for the needs of the body ; (6) to make it agreeable to the palate and pleasing to the eye. It may be said that the last “ reason " is in flat contradiction to number two ; that is only apparently so. Apart from the purely aesthetic value of an agreeable meal, and a well-spread table (and certainly no one will wish that any pleasure or beauty should be gratuitously foregone), there remain many solid arguments for reason number six. “ The eye does half the eating." The street boy who flattens his nose against the pastrycook’s window-pane while his mouth waters at the sight of the good things within ; the animal who, before he is killed, is shown food, in order that he may produce pepsine ; the starving man whose pangs are even sharper when he smells some one else’s good dinner ; all are so many witnesses that the sight and smell of food cause the digestive juices to flow more abune dantly. Pleasant flavours are a necessity of diet. No man could be nour- ished on tasteless food, though arranged on the most approved scientific basis. N 0 man can live healthily on a monotonous diet, though there may be nothing wanting from the point of view of chemical analysis. The health of the inmates of public institutions has over and over again shown noticeable improvement by reason of some change in the dietary, not implying greater expenditure, nor greater nourishment, nor even alteration of constituents. As in all human affairs there are facts to be reckoned with that science cannot foretell or explain. Mastication acts mechanically in subdividing food and so exposing a greater surface to the action of the digestive juices with which it afterwards comes in contact. It acts chemically by reason of the digestive power of saliva on starch. Among animals there are some gramnivora that spend a large part of their time in chewing their food, the flow of saliva being very profuse ; there are others, chiefly cami- vora, that bolt food whole, and afterwards digest at leisure. Pre- pared food is more or less divided, so that to some extent mastication is superseded. For the. rest, in the kitchen starch is hydrated, fibre softened or made brittle, dough vesiculated, albumen coagulated, and indigestible matter removed. Any one may perceive how impossible it would be to masticate a mouthful of flour, and how raw meat would clog the teeth. Hurrying over our meals, as we do, we should fare badly if all the grinding and subdividing of human food had to be accomplished by human teeth. fl INTRODUCTION TO COOKERY 109 Action of Heat.—--The most important results of cookery are to be ascribed to the action of heat upon the various constituents of out food. Many foods that we now eat would become useless to mankind if we had to eat them raw. Cooking may not always alter the chemical constitution of a food, but even then it may entirely change its prac- tical value to mankind. As a matter of fact, however, heat does alter the chemical nature of a great many foods to a considerable extent. Still, even if the change may be nothing that chemical analysis can detect, yet it is perceptible to every one who eats a dinner. There is no greater mistake than to suppose that the chemical analysis of a food tells us its value. Flesh and bones, and fat and heat can be, by some warm-blooded animals, obtained from a diet of grass or woody fibre, but we should starve in the midst of such plenty. Many of the changes wrought by heat are easily explained. Whether albumen is barely coagulated or is hard and horny, whether fibre is shn'velled or swelled, whether gelatine is dry and brittle or dissolved it does not take a scientific head to discover. But science tells us why these things are, and s0 enables us to bring our food readily into what- ever state we will. Given certain food, one cook so manipulates it that the consumer is well nourished and pleased ; another cook leaves him hungry and discontented. Combination of Foods.--In preparing food we must remember also to combine all necessary foods in a right proportion. Some foods are deficient in one respect, some superabundant in another: a little addition here and there helps digestion and supplies the body with what it needs. All cooks do this in obedience to the natural promptings of the appetite. To n'ce, rich in starch, they add butter and cream : with peas, they serve fat bacon ; salt-fish has less nourishment than its egg sauce; beef steak is balanced by boiled potatoes. But the customs of the kitchen often err, and we have much to learn that our artificially stimulated appetites fail to teach. Not only is the deficient supplied, but the indigestible is removed. Bran from flour, paring from potatoes, cellulose from vegetables go to feed animals whose digestions are stronger than ours, and who utilise our discarded food to produce other in a form more fitted to our powers. Another service that cookery does is to economize our food by heating it. Part of what we eat is used as fuel or heat-giving food-— is burnt 0r oxidized, to keep the heat of the body at a certain point. Wherever we live and whatever we do, as long as we are in health our body temperature is always 98° Fahr. neither more nor less. When we take cold food some of the heat of the body has to be used to heat it, for the same reason that when we put fresh coals on the fire the temperature of the room is lowered for a time. So we take our food warm and use coals to do what our food must otherwise do. There no HOUSEHOLD MANAGEMENT are burners that give a very brilliant light with little gasi because the spare heat of the flame is used to heat the gas that is presently to be burnt. Wd warm our food on precisely the same principle. Very hot food is always unwholesome, but warm food always goes further and is mere nourishing than cold. Amount of Foodne-A day’s ration for a healthy man of average size, doing moderate work, has been reckoned as follows :e-l- Oz. Avomnurors. 1. Water 0 q o c o 0 o e. Albuminoids . . . . l. 3 3. Fats, starch, sugar, etc. A 14 4* salts v t H v 9 9' s Iv 22} oz. For a woman, also working, the. rations may be somewhat smaller, the proportions being the same, but the total about 3, oz, less. This seems a small allowance, but when we remember that it is reckoned as dry food, and that food as we get it is always moistn gener- ally containing half or rather more than half its weight of water, it appears that the food altogether shOuld weigh about 40 025. The quantity required varies, however, very much within the limits of health. Every man requires more food if he works hardI and less if he has no Work. to do. Even doing the same work no two men will eat exactly the same, and it is only p0ssible to calculate by taking an average of a large number of eaters. Generally speaking, more food- is required in cold weather and cold climates than in hot. But it is necessary that all these four classes of elements should be represented in our daily food, and in something like the above proportion. If we. have too little of any one class we are sure to be ill, and if one class were to be quite left out we should die, even though we have plenty of other foods. As to the water, there is not much to be said in addition to the remarks in the chapter on Beverages. By whatever name we call our beverages, the chief constituent of them is water, and were we given but one food we could exist longer on water alone than upon any other, except milk. In every food, even when artificially dried, there is a percentage of water, and taking foods one with another there is about half water. But the amount varies ; in lettuce, 96 per cent. is water 5 in onions,1 91 3 in lean meat, 75 ; in wheat, 14. Artificially dried substances are ready to take up water from the atmosphere, a fact of practical interest to the housewife, who will remember that oatmeal, maize-meal, biscuits, and the like, soon become flabby and moist if they are left in the open air. It is generally agreed that animals thrive better on moist food than on dry food. with water. INTRODUCTION TO COOKERY III Carbonates and Salts include chloride of sodium, or common salt, as well as potash, phosphates of lime, and iron. Common salt is a necesq sary food, but the fact is that many persons now-a~day8 get tOO much of it in the form of‘ salt fish and fleshl It is the only mineral habitually added to food as such. Potash salts we find in all fresh fruits and, vegetables. Probably no defect in diet is more common than a want of these, especially in our large towns. Lime is necessary for the building up of bones and teeth. We look for it in milk for the young, and in whole grains, and we know that it has been missing when we see weak and distorted limbs and broken teeth. Iron is generally thought of as a physio and not as a. food. It is, however, a necessary constituent of the blood, and is chiefly derived in an organized form from fresh vegetables. It is also largely present in many natural tonic waters. Starch or Iloury Foods are the cheapest and most abundant of all, so that if people have enough of any food they are likely to have enough of these. Over-fed persons are an exception to this rule, for ’000 small a proportion of their diet is starchy. Bread, “potatoesl rice; barley and all the floury foods contain more starch than anything else. and cornfiour, arrowroot, sago and tapioca are nearly pure starches. There is much starch too in beans, peas and lentils, though they are generally spoken of as albuminoids, or flesh-forming foods, because of the very large amount of legumin that they contain. There is no starch in milk, but there is sugar, which replaces it. An infant can make no use of Starchy food, having no power to digest it. Heated to 20°“ or. 400° starch becomes dextriné, known "too as ‘1‘ British Gum." The crust of a loaf, biscuits and baked flour all show dextrine. Sugar and treacle are good foods and substitutes for starch. They are, however, apt to produce acidity in grown-up persons if used too freely, though children can and do eat large quantities without inconvenience. The fats, starches and sugars are called heat-producers, because they are oxidized or burnt imthe body to keep up the temperature to its proper degree. Fremi the starches and sugars fat is deposited, if more is consumed than is required to maintain the heat of. the body ,3 therefore, the way to get thin is to eat little or none of these, on better still, to take plenty of exercise and let them become completely oxidized, Fate—Fat, whether it is in the form of butter, cream, dripping, meat, bacon, oil, or by any other name, is necessary for food. and. many are the persons that sufier in health from want of it, especially among the ‘poor, who cannot afiord the dearer fats, or do not know the cheaper, and among the sickly, who cannons-or fancy they cannot—digest fat in any form. If it can be digested one fat is as good. a food as another. Cod-liver oil and cream are the easiest to digest. Fats that are greatly heated decompose, and are always difficult of digestion, which is the reason why fried food often. disagrees. Many persons, who cannot eat a lump of fat with meat hot or cold, can eat buttered toast, 112 HOUSEHOLD MANAGEMENT suet pudding, or lightly fried bacon, or fat in one of the many forms in which it is served. Fat and starch can replace one another to some extent, but there must be some far, and it is better in this climate to have some starchy or floury foods. In the coldest countries plants will not grow, and so starch is unknown. Albumlnolds is a term that covers albumen and the food substances which serve the same purpose as albumen. Sometimes they are spoken of as flesh formers, or as nitrogenous foods, because they all contain nitrogen, and neither fats, starches, nor sugars do. Nothing that lives and grows is without nitrogen, and so we find it in large or small amounts in all plants as well as all animals. Our supplies of albuminoids, or flesh-formers, are obtained from lean meat, fish, poultry, game, as milk curd or cheese, eggs, gluten in flour, fibrine in oats, and in beans, peas and lentils. Albumen is found in many other foods besides eggs. The blood of many animals contains it, and we have presently to speak of albumen in meat. In most vegetable juices and in many seeds and nuts we find it also. Flbrlne is also both animal and vegetable. From meat, wheat and other corn grains we obtain our daily supply. Casein is an albumenoid that we find in the curd of milk, and in the pulses, beans, peas and lentils. Vegetable casein is sometimes called legumin, but it was given that name before it was known to be practically the same as animal casein of milk. In China cheese is made of curdled vegetable casein. Gelatine and some substances nearly like it are known as gelatinoids, and they can replace albumen in part, though not altogether. METHODS OF COOKERY Six Methods of Cookery are commonly spoken of, viz. I. Bro'iling; 2. Roasting; 3. Baking; 4. Boiling; 5. Stewing; 6. Frying. BROILING Rules for Brolllng Mesh—The rules for broiling remain the same always. A hot fire at first, with a hot gridiron well greased. Fre' quent turning. No holes made in the surface, nor cuts to see if the meat is cooked. The meat must be turned frequently so that it may be heated and the albumen may coagulate all over and not merely on one side. Tongs are sold to turn it over with, because they cannot be used to stick into the meat and make holes for the juice to run out, but a knife or spoon or a fork run into the fat answers just as well in the hands of a cook who knows the reason why a blunt instrument is recommended. Some few broiled things should not be turned : a mushroom, for instance, is broiled stalk upwards. The inside of a split fish should first go to the fire, and afterwards the skin. Paper is wrapped round salmon and other fresh-water fish. INTRODUCTION TO COOKERY 113 It is not an economical way of cooking, for though quickly done it takes a great deal of fuel to make a good broiling fire. The meat loses weight more than in most ways of cooking. And it is only suited for tender, juicy meat from the best joints. ROA STING This is the favourite national method of cookery. The immense stone hearths on which huge logs flared up an open chimney were just adapted for this style of cookery, and the open coal fires in almost general use until the middle of the 19th century were almost as prodigal of fuel. To roast before the fire could have become a national custom only where fuel was cheap. We now roast in the oven more often than before the fire, but even so it is not an economical way of cooking, because of the much greater amount of fuel necessary to heat the oven than to boil a saucepan. The waste in roasting is also great, from a third to a quarter of the total weight of a joint is lost in the process; only a small part of the loss being recoverable in gravy or dripping. Furthermore, it is a method only suited to the tender parts of meat, and does not answer at all for sinewy and gelatinous meat which is the least expensive. Against this has to be set the fact that roast meat is agreeable to most persons’ taste, and is generally considered digestible. As in broiling, the object is to harden the surface albumen and so to imprison the juices of the meat. This can only be done by making it very hot for a short time : the heat must afterwards be lessened by drawing the joint from the fire, or by cooling the oven. The larger the joint the smaller the fire, lest it should be burnt outside before it is cooked enough, but it should always be hot FIRST, and cool afterwards. In a perfectly roasted joint, the outside albumen should be thoroughly hardened, but inside it should only reach the moderate heat that just coagulates the albumen and swells and softens the fibrine ; cooked more than this, the fibre becomes hard, and separ- ates into bundles that ofier an active resistance to teeth and digestive organs. It can scarcely happen to a large joint, but often does to a small one, and this is the reason why a small joint is often dry and hard. It is a sign of good meat and of good roasting to lose little in weight. Generally speaking, the loss is more before the fire than in the oven. Count Rumford invented a double dripping-pan that cannot be too strongly recommended. The water in the under pan boils and prevents the fat in the upper pan from becoming hotter than boil- ing water, so that the dripping is neither wasted nor burnt, and there is no horrible odour of fat burning on the floor of the oven. These roasting pans are among the few cooking utensils that economize their own cost in a very short time. n4 HOUSEHOLD MAN AGEMENT BAKING Baking naturally comes next to roastingi the two often do duty for one another. As in all other methods of cookery the surrounding air may be many degrees hotter than boiling water, but the food is not appreciably hotter until it has lost water by evaporation, after which it may readily burn. The hot air of the oven is greedy of water, and evaporation is great, so that ordinary baking (i,e., just to shut the food into a hot-air chamber) is not suited for anything that needs moist heat. But baking often ineans to put some dry substance in a dish with water and to shut it in the air chamber, and under such cir- cumstances it amounts to much the same as boiling with surface heat added. To test the heat of an oven special thermometers are made. For meat the temperature should be about 300° Fahr.; for bread 360°, afterwards lowered ; for pastry about the same, the richest pastry requiring the hottest oven. The heat may be tested with a sheet of writing paper, which curls up brown in a pastry oven, or with flour, which takes every shade from coffee colour to black, when sprinkled on the floor of the oven. Experienced cooks test very accurately with the hand. The hot air of the oven sometimes imparts disagreeable flavours to the things cooked ; but this can be avoided by keeping the oven scrupulously clean and. having it well ventilated. BOILING Boiling is generally thought to be the easiest method of cooking. Certainly nothing could be less troublesome than the simple process of boiling or stewing meat, and yet beef tough and fiavourless, or a leg of mutton boiled to rags is the rule rather than the exception. The success of this culinary method depends entirely upon the liquid in which the material is immersed or partially immersed being kept at a suitable temperature. The temperature of boiling water at sea-level is 212° Fahr. and 100° Cent. In a mine, where the level is considerably lower than that of the sea, the water reaches a higher temperature before boiling, because the air being more dense offers greater resistance to it ; con' Sequently the water must acquire more heat and force to overcome this resistance before it can boil. Conversely, as we ascend a mountain we leave behind the more dense part of the atmosphere, and the column of air, reaching from the earth into space, becomes less 'in height, and so exerts less pressure on the surface of the water, which consequently ‘boils at a lower temperature. But, whether the water boils gently Or is in a. state of violent ebullition the temperature remains the same, and anything immersed in the water will cook at an equal rate, although there will be a wide difference between the tender juicy joint INTRODUCTION TO COOKERY 115 cooked at simmering point and the tough Stringy meat that has been quickly boiled. Count Rumford, writing on this subject, said tr"- “ Causing anything to boil violently in any culinary process is very ill-judged'g for not only does it not expedite in the smallest degree the process of cooking, but it occasions .a most enormous waste of fuel, and by driving away with the steam many of the more volatile and more savoury particles of the ingredients renders the victuals less good and less palatable. Five times as much heat is required to send off in steam any given quantity of water already boiling hot as would be necessary to heat the same quantity of the cold water to the boiling point." In order to find out the right heat, we must first know which of several substances we have to deal with, and how each one of them is acted upon by heat. The simplest thing to boil is an egg. The white is little more than albumen and water i the yolk contains albumen and water with some Oil and some sulphur, but the albumen is of a rather different character. We have seen that albumen begins to coagulate at 145°, sets into a jelly at 160°, and at a higher temperature quickly becomes tough and hard. Eggs should therefore be gently boiled. Some recommend the plan of putting the egg into a saucepan of boiling water, taking the pan off the fire and letting it cook so. Others prefer to put the egg in cold water and to take it ofl directly it boils. In boiling lean meat We must deal with albumen again. just as the white of an egg hardens by boiling, so does the albumen in alleg of mutton. Plunge it into boiling water, and on the surface an imper- Vious crust is formed that prevents the juices of the meat from escaping. 01106 that is done, the boiling should cease, for the toughening of the albumen throughout the joint is as undesirable as the escape of the luices. Boiled meat intended for table should never be put into cold water: firstly, because the surface albumen is dissolved, and afterwards, when the water boils, hardens and rises as scum; also, secondly, because the salts and extractives are dissolved, leaving the meat dry and flavour- less. Cold water first and fast boiling afterwards (the common wa of cooking) is the worst possible way, for the meat is not only dry, but hard. If the meat is to be boiled for soup the object is to extract all thejuice, the soluble albumen, and as much gelatine as may be, so at it should be cut up to multiply surfaces, put into cold water, and heated ilimly to boiling point. To attain contrary ends, contrary means must used. The exceptions to this rule, if any, for boiling meat are in the case of sinewy and tendonous meat where gelatine is abundant. To make it soft and eatable long continued boiling is necessary. Calf‘s head and feet, veal tendons, cow heel, and tripe are often put into cold water. Flour Foods, such as macaroni, rice, sago, cornfiour and flour puddings should be kept all the time in boiling water, in order to burst the starch 116 HOUSEHOLD MANAGEMENT granules. The mechanical action of fast bubbling water is often useful, partly in preventing grains of rice, etc., from settling to the bottom of the saucepan. Boiled Flsh.—-In the case of fish, the water should be kept below bubbling point, otherwise it may crack the skin and so spoil the appearance of the fish; and, on the other hand, if the fish is put into cold water, it, like meat, has much of its goodness and flavour ex' tracted. So a compromise has to be made here, and the best plan is to put it into water as hot as the skin will bear (which varies with each fish), and to put salt with the water, or lemon-juice, or vinegar, because albumen sooner coagulates if acid is added to it. Vinegar with a poached egg answers the same purpose. Vegetables, with few exceptions, should be put into boiling water. STEWING Stewing almost invariably requires a heat much below that of boiling water : 16 5° is about stewing point. Whatever is stewed, parts with much of its goodness to the surrounding liquor, which should not, therefore, be wasted. Less liquid is used than in boiling. It is a method particularly suitable for all gelatinous meat, such as knuckleS. heads and feet, and for all tough, fibrous meat, because long-continued, moderate heat, with moisture, is the best way of bringing gelatine and tough fibre into an eatable condition. It is the cheapest method of cooking for several reasons. Little heat is required, therefore little fuel used. Nothing is wasted ; whatever goes into the pot comes out The cheapest and coarsest meat can be used; and very little attention is needed while cooking. In order that all the juices may not be ex- tracted from the meat it is sometimes fried before stewing ; this gives it a good colour, and also hardens the surface albumen and prevents the soluble matters from escaping. A stew should not bubble and boil ; it should stand by the side of the stove, and should never do more than bubble occasionally and leisurely at one side of a large pan. A jar well tied down and set in a cool oven makes a capital stewing utensil, or a jar set in a saucepan and surrounded by boiling water. One difficulty is that carrots and turnips when they are old and tough ought to be boiled, and so do not agree with a small piece of stewed meat. Cooked together, one must be spoiled. It is the best plan t0 boil the vegetables first, and then to use them and their liquor for the stew. A common mistake is to put in too much liquid. The raw meat supplies some liquid by its own juices and many do not sufficiently realize that at the moderate heat of stewing there is very little waste by evaporation. FRYING Frying has been described as boiling in fat. It is not a correct phrase, because the fat is not boiled, and the thing fried is not always immersed INTRODUCTION TO COOKERY n7 in fat. It is the quickest mode of cooking, because melted fat or oil can be brought to a high temperature, and, by contact with it, the food fried is very quickly and very much heated. All fried food is heated beyond boiling water point on its surface ; if the frying is prolonged the meat is over heated throughout, so that this method is not fitted for food that should be slowly cooked at a low temper- ature, such as tough meat. The point to which fats or oils may be heated varies, some burning much more readily than others. About 350° to 400° is a suitable temperature ; it can be higher, it should sometimes be lower for things that need slow cooking, but it is usually better to begin at a high temperature and lower it afterwards. The temperature is always lowered, by putting in the cold things to be cooked, to a degree thatis determined by the relative quantity of fat and food, and by the sort of food. The temperature can be taken accurately with a thermometer con- structed specially for the purpose ; it can be taken approximately by several homely devices. 1. Drop in a few drops of water. If the fat bubbles thereupon, it must be hotter than 2r2° ; if it bubbles smartly it may be taken at over 300°, 2. Drop in a piece of bread and take it out at the end of half a minute. If the bread is crisp the fat is about 3 50° or more. 3. Parsley that becomes crisp immediately it is dropped in means fat at 350° or more. t114- The more violent the bubbling when anything is put in the hotter e fat. 5. A thin, filmy, blue smoke rises when the fat is fit for frying, and tilan becomes thicker until the fat is burning, when there is a dense c oud. 6. Fat, unless it has left ofi bubbling and is quite still, is never hot enough to fry. These rules are true of all fat, and more or less of all frying. But there are two ways of frying, known to cooks as DRY FRYING, and frying in deep fat; the later method being also known as “ French frying." The former is more common } the latter is more economical, and produces better results. Deep frying or frying in a saucepan, means that there must be fat enough to cover what is fried, and a pan deep enough to contain it. It is economical, for the fat can be used over and over again, and, if sufficiently hot, does not soak into the food fried, which consequently comes out quite dry and without any of the greasy moisture of frying- pan cookery. In the long run less fat is used than for ordinary dry frying; though, of course, there is a greater outlay to begin with. An iron or steel saucepan must be used, as the heat of the fat melts the solder of a tin pan ; it is a good plan to keep one for the purpose. 118 HOUSEHOLD MANAGEMENT .Frying baskets should be used for all delicate frying (see p. 302) so as to do away with the need for much handling, and to lift all the things out at the same moment. Failing a basket, an iron spoon or slice may be used, but not of tin or Britannia metal, as they would melt. Baskets should not be used for fritters, which stick to the wires. As the basket always expands with heat, it should not be a very tight fit for the pan. Dry Frying is so called because of the small amount of fat used, not because of the dryness of what is fried, for things fried this way are very apt to be greasy. Sometimes the frying is so “ dry " that only just fat enough is used to prevent the meat from sticking to the pan, just as the bars of a gridiron are greased. The iron pan is heated, and the meat is cooked by heat directly communicated from the hot iron. Such frying, in fact, is an imitation of broiling, and usually an unsuccessful imitation. There should always be at least enough fat to cover the surface of the pan, and it always should be made as hot as possible without burning, before beginning to fry. To put cold fat and cold pan and cold chop on the stove and let them all heat together is always a mistake sure to result in a greasy, juiceless chop with burnt fat. WHATEVER AND nownvaa YOU FRY, FIRST HEAT THE FAT. Fat for Frying.—Melted suet or fat can be used for French frying, and mutton is less likely to burn that: beef, but either or both together will do. Lard should never be used, for it always leaves an unpleasant flavour and costs more than beef or mutton fat. Oil is to be preferred to, and can, without burning, be made hotter than any fat. Olive oil is often recommendedu but it is costly, and much of the oil sold as olive is largely adulterated with cotton-seed oil, which is far cheaper than any fat used as food. Unfortunately, though a great deal is sold, not much is sold under its right name or at a fair price, except to cookshops or to the vendors of fried fish. Many specially prepared fats are now on the market; they vary greatly. Some are merely beef fat, freed from skin and blood, and melted into cakes ; these can be used like suet. Others are solidified cotton seed oil, purified nut oil. etc. These are sold plain or as blends. Some of them are excellent for frying purposes, and are economical where much frying is required- Animal fats, with the exception of refined lard, burn quicker than vegetable fats. Butter is the soonest spbilt by high temperatures. To clarify fat or suet for frying, it should becut up into small pieces, put into a saucepan with just enough water to prevent burning, heated over a slow fire until the liquid fat is quite clear and then strained. The pieces_strained out are an economical substitute for suet for short cakes, puddings, etc. After using several times, the fat can be purified by pouring it whilst hot into a pan of water and well stirring; the pieces and impurities settle at the bottom of the cake of fat or sink into the water. The fat should be also occasion- ally strained when cool j if it be strained directly after frying it will INTRODUCTION TO COOKERY 119 melt any soldered strainer. To fry well the food should be dried. Fish can be lightly coated with flour ; vegetables well-dried in a cloth. Before dropping into hot fat anything that contains much water lift the pan ofi the stove, as the fat is likely to bubble over and catch fire; Many things that are fried are previously covered with egg and breadcrumbs, or flour and milk or batter, in order that a crust may be formed round them to keep the juice in and the fat out. The essential thing is to cover them completely and leave no crack~ HINTS FOR AMATEUR COOKS. The two most common faults with amateur cooks are not giving sufficient time and attention to the details of preparation, and ignorance of the varying action of heat. It is admitted that the making of soups and sauces is a test of a good cook. Now, both soups and sauces (with a few exceptions, which prove the rule) require very careful preliminary preparation and close attention during cooking. The time devoted to planning, cleaning, chopping, paring or trussing, as the case may be, is not lost. The actual process of cooking is imu mensely facilitated, and success half assured, if everything has been properly Prepared beforehand. Then, as regards the utilization of heat ; it is essential in boiling and roasting that the temperature should be very high at "first, ‘to prevent loss of nutriment, and then be lowered to prevent the meat being scorched and dried. In stewing, however (and this applies to soup making) the heat should be moderate and the cooking slowr Frying in most cases should be done in hot fat, so a deep vessel full of oil or fat at a very high temperature should be used. Omelets; pancakes, and a few other preparations only require to be placed in a. pan with a little butter ; in such cases the fire should be fairly bl'iSkd When using an oven, if the dish requires long cooking, get up a high temperature at first and then lower it slightly ; but pastry requires guick cooking in a fairly brisk oven. All dishes should be duly flavoured with the necessary condiments during the process of cooking, except in the case of roast meats, when salt should only be applied just before serving. Water is a solvent, so all meat and vegetables should be plunged into fast boiling water, unless the object is to extract flavour for making scups. Dried peas and beans, however, should be put on in cold water, as it is necessary to soften them. Amateur cooks may prepare dainty breakfasts and suppers if they give their attention to the peculiarities of electric heated Stewpans, or the still more convenient chafing-dish. The dishes prepared in these vessels are generally of the stew or daubo order. For stews a fairly large amount of sauce is allowed, and the cooking shouldl be somewhat moderate: for daubes very little moisture is allowed and the pan must be closely covered, apply high temperature, then lower 120 HOUSEHOLD MANAGEMENT and finish with reduced heat. Gas as well_as electric heat and the spirit lamp can be easily regulated as desired. For outdoor cooking (picnics and camping) the chafing-dish is useful, but should be supplemented with a tinplate oil cooking stove, which generally provides an oven, hot plate, and ring for kettle or stewpan. For emergencies a good substitute for cream can be made with fresh milk, a little butter and flour. If milk cannot be procured for tea and coffee, use an egg beaten up to a froth. If fresh-water fish is caught and has to be cooked, wash thoroughly in clean water ; if small, fry ; if large, stew with a sauce, in which wine or vinegar and aromatic herbs are used. PRESERVATION OF FOOD. An important consideration is, how food may be best preserved with a view to its being suitably dressed. More waste is often ocea- sioned by the want of judgment, or necessary care in this particular than by any other cause. In the absence of proper places for keeping provisions, a hanging safe, suspended in any airy situation, is the best substitute. A well-ventilated larder, dry and shady, is better for meat and poultry, which require to be kept for some time ; and the utmost skill in the culinary art will not compensate for the want of proper attention to this particular. Though it is advisable that animal food should be hung up in the open air till its fibres have lost some degree of their toughness, yet, if it is kept till it loses its natural sweetness, its flavour has become deteriorated, and, as a wholesome comestible, it has lost many qualities conducive to health. As soon, therefore. as the slightest trace of putrescence is detected, it has reached its highest degree of tenderness, and should be dressed immediately. During the sultry summer months, it is dificult to procure meat that is not either tough or tainted. It should, therefore, be well examined when it comes in, and if flies have touched it, the part must be cut off. and the remainder well wiped with a clean cloth dipped in warm water and vinegar. In loins of meat, the long pipe which runs in the cavity of the bone should be taken out, as it is apt to taint, as also the kernels of beef. Rumps and aitch-bones of beef, should not be purchased when bruised. All these things ought to enter into the consideration of every household manager ; and great care should be taken that nothing is thrown away, or suffered to be wasted in the kitchen, which might. by proper management, be turned to a good account. The shank bones of mutton, so little esteemed in general, give rich- ness to soups or gravies, if well soaked and bruised before they are added to the boiling liquor. INTRODUCTION TO COOKERY :2! Roast beef bones, or shank-bones of ham, make excellent stock for soup. When the whites of eggs are used for jelly, confectionery, or other airposes, a pudding or a custard should be made, that the yolks may used. All things likely to be wanted should be in readiness : sugars of different sorts ; currants washed, picked, and perfectly dry; spices pounded, and kept in very small bottles closely corked, or in can- isters, as we have already directed. Not more of these should be purchased at a time than are likely to be used in the course of a month. Much waste is always prevented by keeping every article in the place best suited to it. In very cold weather, vegetables touched by the frost should be brought into the kitchen early in the morning and soaked in cold water. Vegetables keep best on a stone floor, if the air be excluded; meat in a cold, dry place ; as also salt, sugar, sweetmeats, candles, dried meats and hams. Rice, and all sorts of cereals for pudding, should be closely covered to preserve them from insects ; but even this will not prevent them from being affected by these destroyers, if they are long and carelessly kept in a damp place. Pears and grapes should be strung, and hung up in a cold, dry place. Apples should be laid on straw, after being carefully wiped, and should not touch each other. They keep better on wood than on china. ADULTERATION. The Act passed in 1872 for the prevention of Adulteration of Food, Drink and Drugs declares that persons who adulterate articles of food, or who sell those that they know to have been adulterated, whether with material injurious to the health or not, are punishable with fine or imprisonment. The vendor is bound to declare such admixture to the purchaser at the time of the sale. The inspectors under the local authorities are directed to procure samples from time to time, and to submit them to the public analyst. Any purchaser may have any article of food, or drink, or drugs analyzed by the public analyst of his district on payment of a sum not less than half-a-crown and not more than half-a-guinea. In olden times the prices of the chief necessaries of life were regu- lated by authority. Such interference has long been a thing of the past. Vendors may ask any price they please for the things they sell, and the legislature only insists that no fraud shall be practised on the public, and that goods shall be sold under their rightful names. 122 HOUSEHOLD MANAGEMENT PRICES OF FOOD Evesy one nowadays will agree that the seller should fix the price at which he will sell his wares. For the prices vary according as the supply of the commodity in question is plentiful and the demand great. An abundant wheat harvest is followed by cheap bread; but we do not all so readily understand, that not bread alone but all perishable articles must be dear one year and cheap another. It may sometimes happen that the fall in price never reaches the consumer, but stops short with the wholesale or retail trader, although this tendency is to some extent counteracted by the competition in retail trade. Overcharging is most likely to occur where the customers cannot readily transfer their custom to a neighbouring shop, as, for instance, in isolated country places, or when the customers are in debt, or under obligation to the shopkeeper, having perhaps been supported by him during times of scarce work. It is often for these reasons that in the poorest and most wretched neighbourhoods the highest prices rule. Customers are often induced by considerations of fashion or conveni~ ence to pay high prices ; but they can scarcely be said to be over- charged, since they choose to pay for such costly luxuries as spacious premises, handsome shop-fronts, numerous shop assistants and long credit. Economical people are compelled to go without these and many other things that it is pleasant to have. DIET But it is not only the weight and the cost that have to be studied for economy’s sake. We have already seen that it is possible to starve in the midst of plenty} to starve, that is, for want of one necessary constituent of food,though all the others may be supplied in superabundance. A good housekeeper will, therefore, take care that upon her table is set a variety of well-chosen food, and very often indeed, by the exercise of a little care in dieting, she may prevent the outlay of much care in nursing and of much money in doctors’ bills. People suffer from diseases of mal-nutrition much more often through bad management than because of a short purse. It will often be found, esPecially with children, that they are ill for want of certain kinds of food and yet will not take them in their ordinary form; it. is then the part of the housekeeper to reproduce the food so that it is not recognized, or to find the same substance in some other form -COS'1‘ AND ECONOMY Again, two foods may cost the same and weigh the same, and yet bne may be far more economical than the other. For one may be lvery nourishing, containing a kind of food that is not cheaply to be bought, and it may besides be such that it takes up water and INTRODUCTION TO COOKERY ,123 increases in weight in the cooking. The other is a moist food, and will lose weight before it comes to table, or it may be starchy food, which can always be bought at a low price, or it may contain bone and waste, which is not properly to be called food at all. One very good contrast is afforded by a pound of rumpsteak at fourteenpence, and. a pound of beans or lentils at twopence. Both are bought for the sake of flesh-forming, or nitrogenous, food. From neither is there actual waste to be cut away. But the broiled meat will not weigh more than r2 ozs. when it comes to table, and the pulse will have taken up more than its own weight of water, which costs nothing. We have th pounds of food for twopence against three-quarters of a pound for one and twopence. This must always be remembered in dealing with all dry foods. One pound of Indian meal weighs when cooked three pounds ; half a pound of macaroni increases to two pounds, we are told by Rumford. Comparing rice to flour, if both are the same price, flour is cheaper because it is less starchy, and people who reckon such small economics as these are generally ill-fed, needing flesh-formers, which are chiefly to be found in the costlier foods. As a third example we may take beefsteak as compared to mutton chops ; they are usually about the same price per pound, but there can be no question which is the cheaper of the two, for the beef has no bone and little fat. DIGESTION Digestion is a complicated process, and, as a rule, a slow one. It may be interfered with either by physical short-comings such as ab- sence of, or bad, teeth, muscular flaccidity, or nervous exhaustion, or by functional derangements causing a deficiency in the quality or quantity of saliva, gastric, or other secretions, which are poured into the stomach or intestines during the process of digestion. As a rule cooking facilitates digestion, partly by softening the food, and partly by inducing chemical changes which would otherwise have to be in- duced by functional activity in the stomach or intestines. In some instances, however, cooking hardens the tissues, and so retards diges- tion. Over roasting or quick boiling of meats usually toughens the fibres. Fat retards digestion, as it has to undergo a long process of emulsifying before being absorbed. Salt and spices, on the other hand, hasten digestion by stimulating the secretion of the necessary juices. But an over indulgence in spices of all kinds will, in the long run, irritate the mucous membrane of the intestinal canal, induce a congestive tendency of the secretory organs, and so produce functional disorganization, resulting in slow and painful digestion. Over- seasoning brings about an unhealthy condition of the liver. Too much liquid in the stomach immediately before or while eating dilutes the 124 HOUSEHOLD MANAGEMENT saliva and digestive juices, weakening their activity. Too long fasting turns the natural alkalinity of the saliva to acidity, resulting in heartburn. Coffee and tea retard digestion. They should not be partaken of at a meal when meat is eaten to any extent. In the aged, however, good tea is undoubtedly beneficial by reducing tissue waste. Wines and light beers in moderation gently stimulate digestion, but strong beers and alcohol greatly prolong the process. Under normal conditions, it is well that the digestive process should not be prolonged beyond four to four-and-a-half hours. For invalids and persons with “ weak stomachs,” the time allowed should be much less. It is, therefore, necessary to study the table of digestibility, which has been compiled from the result of repeated experiments by a number of doctors. It must, of course, be remembered that with invalids, the weak, children, and aged persons, digestion is prolonged beyond the normal indicated below. DIGESTIVE TIME TABLE _.__A__ TIME, Foon. Psnpanarron. Hummlimu-rrs. Apples, sweet . . . . . , Raw . . . . r 30 n o e o o o 0 Stewed I ' ° 0 I Asparagus . . . . . . , Boiled . D b b r 30 Barley soup I A 0 o a. I __ I .. . . . . . . Boiled . . . . z 0 Beans . . . . . . . . Boiled . . . . z 30 n o c o o o v o . Pll'i'ée o o o a I 30 Beef, lean o- c 0 e a Q . RoaSted c U Q . 3 o ” tender 0 e 0 o y a Stewed O 0 a A 2 Bcefsteak . . . . . . . Grilled . . . . 3 0 Beef, c Q o 0 o ° 0 0 0 2 u, 01d 0 o r e o n O o n 6 o o D. O 0 0 a O I 0 o a a 3 Brains . . . . . . . . Boiled a . . . l 35 Bread, fresh . . . . . . Baked . . . . 3 31> Butter . . . . . . . Melted . . . . 3 3o Bread and Butter (with coffee) . _ —-— 3 45 o 0 I a d I O 0 i 0 b O 3 3" I, o a o e o 9 o o Pickled 0 q n b 4 30 Celery , . . . . . . Boiled . . . . 1 30 Chicken . . . . . . . Boiled . . . 2 0 ,, . . '. . . . . Fricasseed . . . z 45 Cheese, old . , . . i . . ---- 3 1 3o Custard . . . . . . Boiled . a . 2 45 Duck . . . . . . . . Roasted . . , . 4 0 Eel . . . . . . . . . ' Roasted . o 0 l INTRODUCTION TO COOKERY 125 DIGESTIVE TIME TABLE (continued). Turn. Foon. szpaxarron. Hours, Matures. Eggs, fresh . , _ _ , , , Raw . . . . 2 O ,, , , , _ _ . , , Soft boiled . . . 3 O ,, , , , , , , , , Hard boiled . . 4 o 0 0~ A o. . . . o o (raw) ° 1 3° ., . . _ , , , , , Scrambled . . . 3 0 F1311 (Other than fat varieties). . Boiled . . . . 2 30 ,, ,, n , , Fried . . . . 3 O Fowls , . , . . _ _ , Boiled , . ,. ., 4 0 .. . . . . , , _ , , Roasted . . . . 4 0 Game (most kinds) , _ , , Roasted . s . . 4 15 Goose , . _ . _ _ , , Roasted . . . . 2 3o Hashed meat , , _ _ _ , Warmed . . . a 30 Liver (calves’) . . l, , . . Fried or sauteed . 2 30 n i . . , - . Q n or Q I 3 0 mb , , , _ , , _ , Grilled , , . . 2 3O Lentils . . . , ,, , . , Boiled . . . . a 30 Milk . . . . , , , , , Raw . . . . . 2 15 .. . . , , , _ , , Boiled . . . . 2 o Mutton . . , , , _ , , Boiled and broiled . 3 0 ,, lean . , , _ , r, ,, Roasted . . . . 3 15 Nuts . . . . , , _ , , —— 5 0 oysters e o . - . . . . Raw 0 0, o 0 f j 2 ., . . , _ _ , , , Stewed . . . . 3 30 Onions . . , , , , , , Stewed . . . . i 3 30 peas 0 o o . . . g g . Q o 5 6 z Pig, sucking , _ , _ l , Roasted . . . . 3 30 Pork, fat . , , , , , , Roasted , . . . 5 IS ,, salt . , , _ _ , , Boiled . . . . 3 15 Potatoes . . . , _ , , , Fried or baked . 2 30 o d' o . ,d ‘ ‘ g 5 0 e o 1 I o Sillad O o . g i ' . . Raw d o 9 I i 3 Sausage . . , , _ _ _ , rilled . k l. . 3 30 ,, . . , , , , , , Smoked . . . 5 0 Suet o o o . . ' . . . a o o o 5 3° I O o . 5 d . ' . i 0 o O i x 50183 e o .. . Q . ' . . p s- o a 3 o Spinach . , , , l , ,_ Stewed . . . . l 3° Salmon, freSh _ _ _ _ _ , Boiled . . . . 1 3° 'I smoked o o e o o n 0 0 ' ' 4 o Stoqe Fruit 0 3 g b J . , Raw 6 o u o u 6 o I Q . . . ' . p I b 0 a 2 o Trlpe 0 o o . . q . . g o 0 o p i» I o Trout o e . . . ‘ . . o 0 o 0 t 30 Turkey . . . , , , , . Roasted . . . . ' 3 3° 00. ' O 4 ,, , , , 3 o s o e 2 ‘5 Tuml'ps ' A o q ,. . P g. u c o '0 3 vea‘. ‘ ' t e . , . .. . Roasted or grill d . 4 3o Venison . . . . . . . Grilled . . . . I 40 26 HOUSEHOLD MANAGEMENT Quantities and Measures AVOIRDUPOIS WEIGHT. APOTHECARIES' FLUID 275 lGrains - r Drachm. MEASURE 16 Drachms u- ; Ounce, 6o Minims -I Fluid Drachm. :6 Ounces - 1 pound (1b,), 8 Drachms-r Ounce. 14 Pounds - r Stone. :0 Ounces -r Pint. 28 Pounds I 1 Quarter (qr,), 8 Pints II! Gallon. 4 Quarters - r Hundredwt. 20 Hundredweight - 1 Ton. Y E DRY MEASURE z Gallons - 1'. Peck (pk), 4 Peeks - r Bushel (bush). sass - I an ' 12 ac s - r a ron. APOTHECARIES 8 Bushels - 1 Quarter (qr.). 20 Grains — r Scruple - zogrs. 5 Quarters - I Load (1d.). 3Scruples - r Drachm - 60 ,, p 4 8 Drachms - 1 Ounce - 480 ,, Y " 12 Ounces '- 1 Pound I57bO ,, LIQUID MEASURE Apothecaries compound their medi- 4 Gills - 1 Pint (psi. cines by this weight, but buy and sell a Pints - '1 guart (qt.l. their drugs by avoirdupois. 4 Quarts - r allon (gail.). QUANTITIES AND TIME Scales and weights for weighing are desirable in all culinary opera— tions, but they are not indispensable ; for weights and measures have their equivalents, as the appended tables will show. They may not be strictly exact, but they are sufliciently so for ordinary purposes. The “ rule of thumb " system sometimes produces very good results, but it is uncertain, and it is better to have a rough guide than none ; and failing weights and scales, all ingredients should be measured in cups, spoons, or whatever utensil or vessel may be best suited to the quantity. But whether the ingredients are intended for a cake, pudding, soup or sauce, something more than exact weight and measure and careful mixing is required. The recipes give precise directions as to application of strong or gentle heat, and whether the vessels are to remain uncovered or otherwise. If these directions be diSregarded' and soups or stews are allowed to reduce themselves by evaporation and rapid boiling, it naturally follows that the amount of liquid allowed for the stew is too little, and the quantity of thickening intended for the soup will be found too much, If eggs were of uniform size, and ii flour always absorbed the same amount of liquid, it would be possible to state precisely how many eggs or how much milk would suficientl)’ moisten a given quantity of flour. As matters stand, indecisive term5 and directions are sometimes unavoidable ; occasionally something must be left to the discretion and common-sense of the worker. INTRODUCTION TO COOKERY 127 TABLE OF EQUIVALENTS MEASUREa t Breakfastcupful of Water or Milk . . . . fpint. r Teacupful ,. u - t n 4 Tablespoonfuls ,, ,, . . f ,, l Wineglassful ,, ,, . . f ,, Wnrcn'r. ! Breakfastcupful of moist sugar (heaped) . . i» lb. I ,, castor ,, ,, . . 7 ozs. I ,, rice i n it ' ° 7 n l ,, butter, ardordripping(hpd.) 7 ,, r ,, suet (finely chopped) ,, . 4 ,, r ,, breadcrumbs, pressed in ,, . 4 ,, r ,,, sago, tapioca, semolina ,, J 4. ,, I n flour: comflour u op q 4 u n i i ii in . i _ll i 11 A l l WEIGHT. 1 Tablespoonfui of suet finely chopped (heaped) . 1 oz. 1 n flour u n 0 0 u I ,, moist sugar ,, i . I ,, 1} 1,, golden syrup .1 u i ,, 1 Dessertspoonful of flour (heaped) . q j ,, I ,, moist sugar ,, , . } "f I ,, golden syrup (level) . . i ,, I ,, marmalade ,, .l . r ,, r Saltspoonful is equal to a . I. J . u . 1) teaspoonful. I Teaspoonful ,, q a . a . . , } dessertspoonful. l Dessertspoonful ,, . . . . . . . Q tablespoonful. m ml 4; l i i v i H lyrl . {hm . in lullll . l 1 ll 6 Ordinary-sized lumps of sugar weigh . . . 1 oz. A piece of butter or fat, about the size of a small egg, weighs . . . . . - . . about I .4 NOTE Ir will be seen, on referring to the Recipes which follow, that by the original method of explanation adopted, the rules for the preparation of each dish are clearly and intelliginy indicated. We would recom' mend the young housekeeper, cook, or whoever may be engaged in the important task of “ getting ready " the dinner or other meal, to follow precisely the order in which the Recipes are given. Thus, let them first place on their table all the Ingredients necessary ; then their Method of preparation will be quickly and easily managed. By carefully reading the Recipes there should not be the slightest difiiculty in arrang' ing a repast for any number of persons, and an accurate notion will be gained of the Time required for the cooking of each dish, the period5 when it is Seasonable, and its Average Cost. The prices are based on a careful study of the London Market list9 of the season, when the various articles are at their best. \Vhere the fluctuations are very considerable, the item is omitted from the cal' culation. As stated, the prices are Average only, and must be modified according to season, district and the supply of and demand for the articles that may prevail. Notes are also given on the natural history of the different animals and various edible articles in common use, indicating their habitat characteristic features, and dietetic value, which from a practical- economical and educational point of view will be found both inter- esting and serviceable. 128 4—Kidney SOUP' 7-Bonne Femlne' xo—Consommé a la Brunolse‘ r—Mutton Broth. 5—Consommé ii la Celestine. 8—Hollandaise. 9—Consommé a la Julienne. z—Pot-au-Feu. 3—Tomato Soup. 6—Consommé a la Royale. _-4§_ M, __ a. ~_-_.--_---_.:.v__, <_. SOUPS._ CHAPTER VII. General directions for making Soups and Stock, with observations on the materials required for Soups. Thickenings and Flavourings. Tue valuable dietetic properties of soup have been, and indeed still are, much overlooked in this country. Soup forms the first course of the meal of those who dine in the true sense of the term, but its importance as a part of the every day diet is not sufficiently appreciated by the multitude in these islands. Yet no form of food is more digestible and wholesome, nor does any other method of preparing food afford so many opportunities for utilizing material that would otherwise be wasted. Nearly a hundred years ago Count Rumford, the famous scientist and founder of the Royal Institution, wrote :— “ The richness or quality of a soup depends more upon a proper choice of ingredients, and a proper management of the fire in the comJ bination of those ingredients, than upon the quantity of solid nutritious matter employed ; much more upon the art and skill of the cook than upon the sum laid out in the market.” This remark is as true to-day as it was a century ago. The average cook imagines that the goodness of_a soup depends upon the weight of meat she puts into it, and upon the sizeof the fire over which it is boiled. It will therefore be advisable to preface this chapter with a simple scientific account of a few of the most interesting and important facts which relate to the food we have to prepare, and the theory and chem- istry of the various culinary operations. This is, therefore, the proper place to treat of the quality of the flesh of animals, and to describe some of the conditions which affect its qualities. We will commence with the consideration of age, and examine how far this affects the alit f the meat. q“ Y 0 m F 1 3o HOUSEHOLD MANAGEMENT The Flesh of Animals.--During the period between the birth and maturity of animals their flesh undergoes very considerable change?» For instance, when the animal is young, the fluids in the tissues of the muscles contain a large proportion of albumin and gelatin. This albumin, which is also the chief component of the white of eggs, and i5 the essential constituent of protoplasm, the physical basis of life, possesses the peculiarity of coagulating or hardening at a certain temperature (160° F., the cooking point of meat) like the white of 8 boiled egg, and becomes no longer soluble or capable of being dissole in water. As animals grow older gelatin gradually decreases in pro- portion 'to the fibrin (an organic compound substance which constitutes the solid matter that is deposited when blood coagulates) and to the other constituents of the flesh. The reason, therefore, why veal, lamb and young pork are white when cooked is that the large quantity ol albumin contained in the fibres hardens, or becomes coagulated. The rihiei' characteristic of young meat is the great proportion of gelatirl contained in. those parts that afterwards become hard or bony. The quality of the flesh of animals is influenced considerably by the nature of the food on which. they have been fed, for the food suppliei’ the material which produces the flesh. If the food is not suitable and good, the meat will necessarily be inferior. The flesh of animals fed on farinaceous produce, as corn, pulse, etc., is firm, well-flavoured and also economical in the cooking ; the flesh of those fed on juicy and pule substances, as roots, possesses these qualities in a somewhat less degree 3 but the flesh of those whose food contains fixed oil, as linseed, is greasy, high-coloured and gross in the fat, and if such food has been used in large quantities, will have a rank flavour. ' Health of Animalsa-It is indispensable to the good quality of meat that the animal should be perfectly healthy when slaughtered. Hos" ever slight the disease in an animal may be, inferiority in the quality of its flesh as food is certain to follow. In many cases, indeed, the flesh of diseased animals has a tendency to very rapid putre‘ faction, and becomes not only unwholesome, but absolutely poisonoui‘ to those who eat it. The Treatment of the Animal before it is Slaughtered is another circum' stance which greatly affects the quality of meat, and has an important influence on its value and wholesomeness. This will be readily under' Stood if we consider the laws in accordance with which the life of an animal is supported and maintained. These are the digestion of its food and the assimilation of that food into its substance. Nature in effecting this process, first reduces the food in the stomach to a state of pulp, under the name of chyme, which passes into the intestines, and is there divided into two principles, each distinct from the other. One, a milk-white fluid—the nutritive portion—is absorbed by the innumerable vessels which open upon the mucous membrane, or innef SOUPS 431 coat of the intestines. These vessels, or absorbents, discharge the fluid into a common duct, or road, along which it is conveyed to the blood, thus supplying it with materials whereby the various tissues are nourished. The blood having circulated through all parts, and having had its waste repaired by the digested food, is now received into the heart, and by the action of that organ it is urged through the lungs, there to receive its purification from the air which the animal inhales. Again returning to the heart, it is forced through the arteries, and thence distributed by the innumerable ramifie cations of the minute blood-vessels, called capillaries, to every part of the animal, imparting life and nutriment. The other principle-the innutritive portion—passes from the intestines out of the system... It will now be clearly seen how flesh is injurioust affected if an animal is slaughtered when the circulation of its blood has been increased by over-driving, ill-usage or any other cause of excitement, to such a degree that the capillaries cannot perform their functions properly, thus caus- ing the blood to be congealed in its minuter vessels. Where this has been the case, the meat will be dark-coloured and become rapidly putrid, so that self-interest and humanity alike dictate kind and gentle treatment of all animals destined to serve as food for man. The Chemistry and Economy of Soup Making. The Basls of all Meat Soups.--Stock forms the basis of all meat souph and of the principal sauces; but except the rich clear stock used for consommé (or clear soup), it is not necessarily made from fresh that. In making brown stock from the shin of beef, white stock from the knuckle of veal, or ordinary stock from the bones and the trimmings 0f meat, poultry, etc., the methods employed for completely extracting from the materials all their nutriment and flavour are the same i the result depends upon the quality and kind of material employed, and the length of time the simmering is continued. Five or six hours will extract from the materials all that is necessary and desirable for stock intended for clear soup ; but many more hours of gentle simmering will be necessary to draw from the bones all the goodness they contain. In France, and indeed throughout the Continent generally, a stock-pot, will be found in every peasant’s kitchen. By its means, the basis of many a delicious meal can be provided from materials that would bq wasted in the average middle class household in Britain. The component parts of meat are: albumin, myosin (contained in all muscle fibres), fibrin, gelatin, fat, alkaline salts and certain exn tractives known as osmasome, which give to flesh its characteristiq agreeable flavour. x32 HOUSEHOLD MANAGEMENT Albumin.—-Albumin is the most valuable nutritive substance con' tained in meat ; it and its allied substance myosin are soluble in cold water, but coagulate or harden almost immediately they come in contact with boiling water, 01‘ with water a few degrees below boiling point t and it is the knowledge of these important facts which enables us to retain the juices in the meat in roasting and boiling, and extract all the goodness from it in making soup. The chemistry of this will be easily understood by minutely examining the thread-like fragments of meat that have been subjected to a long process of boiling. In the raw condition each separate fibre was intermixed with and surrounded by albumin, myosin, etc. In making stock, the meat is cut up into rather small pieces in order to expose a larger surface to the action of the water. If put into cold water and allowed to stand for some time the soluble substances, albumin, myosin, osmasome and salts are ex- tracted. The salts and extractives (certain nitrogenous crystalline bodies) being readily soluble are dissolved at once, the albumin and myosin dissolve slowly and the gelatin becomes softened. \Nhen heat is applied its first gentle effect is to hasten the dissolving and softening processes, but as it approaches boiling point the albumin and myosin coagulate and appear as brown particles on the surface of the stock- The connective tissue which surrounds and binds the thread-like fibres together dissolves under the influence of heat, and yields gelatin to the stock. Should the mistake of putting the meat into boiling water be made the albumin on the surface of each piece of meat would immedi' ately harden and imprison the juices of the meat, and thus protect them and the fibres from the softening and dissolving influence of the water- Consequently the stock would be thin and poor- Gelatln.--The best stock and the best beef tea are not necessarily those which, when cold, form a jelly, The properties to which bee! tea owes its valuable stimulating power are not derived from gelatin, but from the juices of the meat ; of which juices more can be extracted from a beef-steak cut from a recently-killed animal, than from one that has been hung for some time, and yet obtained in a much larger pro' portion from ANY mm of beef-steak than from the highly gelatinoufi shin of beef. juicy beef produces well-flavoured, stimulating beet tea, but such a liquid, strained of its floating particles of coagulated albumin, has no value as a food, and notwithstanding its rich flavour of meat would be regarded as too thin and watery to form the basis of a good consommé, which must combine both flavour and substance. There' fore, in making stock, the extraction of the juices of meat by the process already indicated, should be followed by a long, slow simmering t0 soften and dissolve the connective tissue, tendons, etc., which yield 3 more transparent gelatin than that extracted from bones. Gelatifl not only gives substance to the stock, but also makes it more nourishingi if that point need be considered in a liquid forming the basis of a 0011‘ SOUPS 133 sommé generally used as a. prelude to a dinner in which meat and poultry play an important part. Gelatin in this form is more useful to those who cannot eat much meat or other albuminoid food, as the nitrogen of the gelatin replaces the nitrogen of albumin, in the form- ation of many digestive and other secretions of the body,if not in its pnstructive processes. Extractives.—It is to the changes the extractives undergo during the process of cooking that meat owes much of its flavour, particularly "the outside of roast meat. The flesh of old animals contains more of these substances than that of young ones ; brown meats contain more than white, and consequently give a richer, if a less delicate, flavour to the stock. CLASSIFICATION OF SOUPS. Although there are between five and six hundred different kinds of soup, they can. be broadly divided into a few distinct classes, namely, broths, clear soups, thick soups and purées ; each group may be divided and sub-divided, but it will be more convenient to consider them under this simple classification.- Broths.-The unclarified liquor in which chicken, veal, beef, mutton, rabbit or sheep’s head is cooked are included in this class. They are frequently garnished with pearl-barley or rice, but they are not thickened. Clear Soups.--The basis of good clear soups is double stock, that is, a good beef stock which has been. strengthened with veal to give it gelatinous substance, and with fowl to improve the flavour. The clear soups include all those which are transparent in appearance, varying in colour from amber to nut-brown. Additions may be made to them as a garniture or decoration, from which they take their distinctive name. Some of the garnitures and flavouring in common use are: vegetables; “ shaped," i.e. cut into various shapes or devices; dice, or small cubes of cooked game, chicken, meat and fish; quenelles of meat, fish and chicken ; finely shredded vegetables 5 various farinaceous preparations as Italian paste, semolina, rice, sago and batters. Thick Soups.--The basis of soups of this class may be stock of any kind, white, brown, fish or vegetable, according to the soup required, or a mixture of white stock and milk for such soups as Potage a la Royal and Potage a la. Bonne Femme ; or all milk, or milk and water for such plain thick soups as cabbage and vegetable soups. Soups of this class are frequently garnished as well as being thickened ; the well- known ox-tail and mock turtle soups may be given as examples. Thick soups C so their thickening to the addition of arrowroot, cornflour, rice-flour, flour, or some other farinaceous substance ; rich soups, such as “ Bonne Femme,” are thickened by a liaison or combination of r 34 HOUSEHOLD MANAGEMENT yolks of eggs and cream, while a good brown soup like “ Ox Tail " would be thickened with butter and flour, previously either cooked or well kneaded together. In making hare soup the blood of the anirnfl'l is frequently used : it should be strained into the soup a few minut65 before serving. Thick soups should have the same consistency as goo<1 single cream, i.e. cream obtained from milk that has stood 12 hours. Purées.—This class of soups differs from other thick soups in being thickened by the ingredients of which they are made, such as Bisun of Lobster, purées of peas, beans and lentils; in all cases the sub‘ stances comprising the soup are rubbed through a sieve and served in the soup. Crodtons of bread are usually used with purées. Pumas, Fr.—A smooth pulp, thick soup, mashed vegetables. Meat or fish that has been cooked pounded in a mortar, and passed through a sieve is also called a puree. Vegetarian Soups.—A soup made of milk and cabbage, lettuce of mixed vegetables, may not please the English palate so well as the more expensive consommé, but it contains as much nourishment, and if in itself it had no food value whatever it would still be a useful addition to a meal of cold meat. A few words will explain this. Food serve! the twofold purpose of maintaining the heat of the body and of my plying force or strength. A want of food produces not only a sense of hunger, but also a sensation of cold. If a meal of cold meat be taken, a part of the latent heat contained in it will be spent in raising the temperature of the food to that of the body, consequently less food will be available for the production of heat and energy. Some ho! soup taken at the commencement of the meal would not only hav¢ strengthened the stomach and made it better able to receive the sub’ stantial food to follow, but it would by its own heat have quickly raised the temperature of the food it became mixed with. Scups made from peas, beans and lentils, being very rich in carbo-hydrates, contain 50 much nourishment that they ought to be eaten in the place of rneat instead of with it i every economical housewife should know the value of these soups. Mattieu Williams, speaking of vegetable soups, says = “ I must add a few words in advocacy of the further adoption in this country of the French practice of using as POTAGE the water in which vegetables generally (excepting potatoes) have been boiled. When we boil cabbages, turnips, carrots, etc., we dissolve out of them a very large proportion of their saline constituents ; salts which are absolutely necessary for the maintenance of health ; salts without which we be' come victims of gout, rheumatism, lumbago and gravel." Flavourings for Soups.—-The following list of flavourings simply enu' merates those most commonly used and conveniently obtained : tur' nips, carrots, onions, celery, parsley, thyme, bay-leaf (parsley, thyme and bay-leaf are usually tied together and spoken of as a “ bouquet' garni”), tarragon, chervil, tomatoes, celery seeds, cleves, wine, vinegars of various kinds, and lemon juice. SOUPS 135 Seasoning for Soups-hm addition to salt and pepper, which form the ordinary seasonings for soups, and which must be added with caution, nutmeg, allspice, mace, sigar and cinnamon are used, but in all cases judgment and discretion must be exercised, as an overdose of any one of the above ingredients may spoil the best soup. The exact quantity of liquid needed in making soup cannot, speaking generally,be given, so much depends on the rate of cooking, and whether the lid ot the saucepan is kept on to prevent waste by evaporaa tion. It the liquid becomes greatly reduced by rapid boiling but has been closely covered, the contents of the saucepan have merely become concentrated in strength and flavour, and water may be added to make up the original quantity, Should the liquid, by being allowed to boil in an uncovered saucepan, have wasted its strength and flavour, sufficient stock, milk, or whatever formed the basis of the soup, must be added to make up the original. STRENGTH and quantity. The inexperienced cook should take this lesson to heart—Cooking cannot be Hastened. If the preparations for dinner have been somewhat delayed nothing is gained by placing the saucepan containing the soup, stew, or meat on the top of a fierce fire. When once the stew-normed or simmering point has been reached all excess of heat is wasted, and the asses" of slow progressive cooking is lost. STOCK. The following information and directions will be found useful in the making of stock. 1. Beef makes the best brown stock, but it lacks gelatinous substance : therefore stock for good consommé, or clear soup, should be made of. beef and veal, and a. fowl, or part of a fowl added to give it an additional flavour. 2. White stock is usually made from veal, bones and remains of poultry and calves’ feet. The liquor in which calves’ head or fowls has been boiled makes excellent white stock. 3. Stock meat should be as lean and as fresh as possible. Never wash meat unless obliged, as it deprives its surface of all. the juices. It should be cut into small pieces, in order to multiply the surfaces to be exposed to the softening and dissolving influences of the water. 4. The usual allowance oi water is 1 quart to each lb. of meat. This may, however, be too large a quantity if the stock is very gently sim- mered and kept cbvered the whole time ; on the other hand, if cooked tee quickly, or if by careless exposure the evaporation is excessive, the amount specified may not be suflicient. 5. The meat should be allowed to stand in the water for a little time in order to dissolve the soluble constituents ; heat should be applied gradually until the stock reaches the boiling point ; when the scum I36 HOUSEHOLD MANAGEMENT thrown up by boiling has been removed, the stock should be reduce‘1 to, and kept at, simmering point. 6. The vegetables must be whole or in large pieces, and be added after the stock has boiled and the scum has been removed. They should be used very sparingly so as not to overpower the flavour of the meat. T0 4 quarts of water, i carrot, 1 onion, } a turnip and i short strip of celery should be allowed, also a teaspoonful of salt and :2 peppercorns ; ground pepper should never be used, as it makes stock and clear soup cloudy. 7. The stock should simmer very gently for 5 or 6 hours, with the stock‘ pot covered to prevent waste by evaporation. When ready, it should be strained through a hair sieve into a large basin, and the meat and sediment at the bottom of the stewpan be put back into the stock pot. 8. When cold, the fat should be removed from the surface. MANAGEMENT OF A HOUSEHOLD STOCK-POT. For most cooking operations stock is in constant demand to form the basis of a soup, a sauce or gravy. Recipes for making excellent stockfi (including white stock or blond de Veau, and a good brown stock) arti given on the following pages. The stock-pot should supply stock for sauces, stews and gravies, and we will now indicate how a careful cook can always have stock on hand with little or no extra expense. The first consideration is the stock-pot. A well-tinned stock-p0t with a tap is to be recommended ; the tap permits the stock to be drawn off without any admixture of grease, all the fat rising to the top of th6 stock-pot. For small households the earthenware stock-pot will be found useful, as a very small amount of heat is required to keep it! contents at simmering point; The materials that may be put into the stock-pot are bones and the trimmings of meat, cooked or uncooked ; poultry, giblets, poultry bones, game bones, the rinds and bones of bacon, the remains of gravies, but not sauces thickened with flour-the latter make the stock cloudy- Scraps of raw vegetables, if fresh and suitable, may be added in cold weather; cooked vegetables must not be used for they are liable t0 turn sour, especially in warm weather. Fat should never be put into the stock-pot, but marrow from bone9 is often introduced in small quantity. Flour and anything thickened with flour or potatoes must also be carefully excluded. When using a metal stock-pot the stock should be emptied and strained every night into an earthenware vessel. In starting it th‘ following morning the pieces of meat and bones from which all the good' ness has been extracted should be discarded, and the rest returned to the stock-pot with the stock or fresh water. Fresh meat used for stock need not be washed, but should be wiped with a damp cloth before being cut up. SOUPS 137 Any unused stock should be boiled up every day in hot weather, and in cooler weather every second or third day. MEAT GLAZE- Any kind of rich meat stock, especially such as contains a good pro- portion of gelatinous substance, can be reduced to half glaze, or glaze gravy that sets to the thickness of jelly. This is efiected by rapid boiling, and frequent skimming to ensure its being clear, until the desired consistency has been reached. Glaze is used for improving the appearance of meats, galantines, pies, etc., and is very handy for enriching soups and sauces, which frequently require additional strength and flavour. GENERAL DIRECTIONS FOR RECIPES FOR SOUPS. The vegetables named in the i'ecipes are supposed to ’be of moderate size, but two smaller ones, or half a larger one may be used instead. To avoid repetition, they are spoken of as “ prepared,” meaning that the onions have been peeled, the carrots scraped and the turnips pared. As the fibre on the outside oi the turnip is very tough and thick it is advisable, and not extravagant, to take ofi a THICK PARING, On the other hand, potatoes should be pared as thinly as possible, because the outer part contains the most valuable and nutritious part of the potato. A bouquet-3am! is a small bunch of mixed herbs, such as parsley, thyme, bay-leaf, basil and majoram. Sparingly used, these herbs improve the flavour of many soups, but they are not essential, and one or more of them may be omitted if they cannot be easily procured. The following table of equivalents will enable the cook to dispense with scales in making many of the soups given in the following pages. TABLE OF EQUIVALENTS MEASURE. WEIGHT. Flour I tablespooniul (heaped) . . . - L r oz. Rice 1 ,, (level) . L . . l ¢ 1 ,, Semolina I ,, ,, . . . . - i r ,, Tapioca and Sago r ,, ,. ~ 4 ' I n A piece of butter or fat, the size of a small egg : . - r Tumbler, } pint. Breakfast Cup, } pint. Tea Cup, 1* Pint. RECIPES FOR SOUPS. CHAPTER VIII. Stock, broths, clear soups, thick soups, purées, fish soups, and miscellaneous soups. Stocks for all Kinds of Soup. 1,—BONE STOCK. Any kind of bones, cooked or uncooked, may be used to make bone stock. Put them in a small stew-pan or small stock-pot, add enougll water to well cover, and bring to the boil. Skim, add a peeled Onion, 9 carrot and abay-leaf, and simmer for 2 or 3 hours. Season to taste with salt. This stock may be used in place of water for making gravy, soups, and sauces. ' 2.--BROWN STOCK. (Very good). Ingredients—2 lb. of shin or neck of beef, 1 lb. of knuckle of veal, 3 or 4 lb. of bones (beef and veal), the necks, cleaned ieet, the gizzard5 and livers of a chicken or a fowll 2 carrots, é onions, 1 turnip, a striP of celery, a bouquet-garni (parsley, thyme bay-leaf), 12 peppercorns, 4 cloves, 1 tablespoonful of salt, 8 quart? of water. Method.--Cut up the meat, and break the bones into small pieces; cover with cold water, put in the salt and let it stand for an hour, then bring gently to boiling point. Remove the scum as it rises, and when quite clear put in the herbs and vegetables, which should previously have been prepared, and cut into large pieces, or if small, left whole I it they are out small and break up, they are apt to make the stock cloudy. Let the stock boil up alter putting in (the vegetables and Ski!” well, then put on the lid, draw to the side of the stove and simmer vsnv GENTLY for 5 or 6 hours. Any fat which rises to the surface during the process of simmering should be carefully skimmed ofi with a spoon. When sufficiently cooked, strain the stock through a hair sieve into a basin, and when cold take ofl the fat, which can be clarified and used for frying. The meat and bones should be covered with water and boiled down for “ second ” or “ ordinary " stock. Stock made according to this recipe could, after being cleared, be used STOCKS FOR ALL KINDS OF SOUP 139 for any clear soup, which would take its name from the garnish served Time.—6 hours. Average Cost, rs. per quart. This should produce about 6 quarts of stock. $.--BROWN STOCK. (Economical). Ingredients—4 1b. of raw or cooked bones, the neck, cleaned feet, gizzards and liver of a chicken, the bones and rind of ham or bacon, 2 onions sliced, 2 carrots sliced, I turnip sliced, a strip of celery cut into small pieces, a ozs. of butter or sweet dripping, 12 peppercorns, 2 cloves, 1 tablespoonful of salt, and a quart of water to each lb. of meat and bone. Method.—Clean and peel the vegetables. Make the fat hot in a iarge stewpan, chop or break the bones into small pieces, drain the vegetables thoroughly. Place the bones, herbs and vegetables in the hot fat; put on the cover of the stewpan, and fry gently until the whole is quite brown, stirring and turning the ingredients occasionally to prevent anything becoming overcooked. Put in the cold water, salt, pepper-l coma and cloves, let it come gently to the boil, and remove the scum as it rises. When clear, put on the cover and simmer gently for 5 or 6 hours. Some of the fat used in frying will rise to the surface during the process of simmering and should be taken off with a sp00n. When done, strain through a sieve into a. large basin, and. when cold, remove the fate Soup made from this stock may not have the transparent brilliancy of that made from the previous recipe, but it gently simmered and (38qu fully cleared it is quite good enough for ordinary purposes. Frying the bones and vegetables before adding the water greatly improves the flavour and colour. Tlme.—6 hours. Average Cost, 6d. per quart. 1 1b. of solid material employed for stock should produce about 1} pints of stock. 4.--BROWNING FOR STOCK. The best way to get brown stock is to fry the meat and bones in a little fat, as directed in the foregoing recipe. Another way to colour stock or any kind of soup or sauce is to adda few drops of caramel. This is obtained by boiling 1} a. 1b. of loaf sugar with I} a gill of water until it is a dark brown, almost black colour. Then add a gill of cold water, and boil again till it acquires the consistency of thick syrup. Put it in a bottle and use as required 3 it will keep for any length of time. S.--FISH STOCK. Ingredients—4 lb. of any inexpensive white fish, such as plaice or I40 HOUSEHOLD MANAGEMENT flounders (the bones and trimmings of fish will serve), 1 onion sliced, 9 blade of mace, a bouquet-garni (parsley, thyme, bay-leaf), 12 white peppercorns, r teaspoonful of salt, 2 quarts of water. Method.-Put all the ingredients together into a clean stewpan, anf1 simmer gently for 1 hour from the time the stock begins to cook, whei1 all that is desirable will have been extracted. Further cooking some‘ times imparts a disagreeany bitter taste to the stock. The stock should be well skimmed, strained, and put into a basin For thicll soups and sauces it is ready for immediate use, but for clear fish stocli (which is very rarely used), it would be necessary to clarify it with the whites and shells of eggs, allowing 4 to each quart of stock. Timo.—i hour. Average Cost, 6d. per quart. Quantity, about 3 pintfi of stock. 6.--GRAVY STOCK. Chop up, rather small, some bones from roast meat, fry them till brown in a pan with a little dripping; pour off all the fat, and add enough stock or water to cover the bones. Season with salt and pepper, and boil for half an hour. Strain and use as required. 7.--sscoun srocx. The bones and meat used for making stock, and the meat used for clearing consommé (clear soup) should be covered with cold water and cooked for several hours to make what is known as “ second," or “ ordinary ” stock. Neither seasoning nor flavouring is added, a5 this second stock forms the basis of soups, stews, and sauces which have a distinct flavour of their own. 8.——VEGETABLE STOCK. Ingredients—3 carrots, 2 onions, r turnip, 2 tomatoes, i stick of celery, 1 head of lettuce, a bouquet-garni (parsley, thyme, bay-leaf), a blade of mace, 12 peppercorus, 2 cloves, 3 ozs, of butter, 2 quarts of water: 1 teaspoonful of salt. Method—Cut the onions, turnips and carrots into thin slices, and the celery into small pieces. Make the butter hot in a stewpan, put in the vegetables and fry gently for i an hour, keeping the stewpan covered. In the meantime shred the lettuce, and when the vegetables are sufi' cientlycooked, add it,together with the tomatoes (sliced), herbs, flavour' ings, seasonings and water, and bring gently to the boil. Skim 05 the scum as it rises, then cover 'and simmer gently for 1.} hours, strain, and it is ready for use. Time.--2 hours. Average Cost, 5d. per quart. Quantity, about 7 quarts. , STOCKS FOR ALL KINDS OF SOUP 14! 9.-—WHITE, or VEAL STOCK. (Fr.—Blond de Veau.) Ingredients.-4 lb. of knuckle of veal, the neck and cleaned feet of a. chicken, the bones of a chicken (or one shilling’s worth of veal bones and an old fowl), 2 carrots, 2 onions, i turnip, t strip of celery, bouquet- garni (parsley, thyme, bay-leaf), 12 peppercorns, 2 cloves, 1 table- spoonful of salt, 1 quart of water to each lb. of meat and bone. Method—Cut up the meat and break the bones into small pieces, put them into a large stewpan with the salt and water, and let them stand for ab0ut 1 hour. Bring gently to boiling point, remove the scum as it rises, and when the StOck is quite clear put in the herbs and vegetables, which should previously have been prepared and cut into large pieces, or if small left whole. Let the Stock boil up after putting in the vegetables and skim well until clear, then put on the cover, draw the pan to the side of the stove and simmer VERY GENTLY for 5 or 6 hours, taking care to skim off the fat as it rises. When sufficiently cooked, strain ofi, and when cold remove the fat. Time.--6 hours. Average Cost, rs. per quart. Quantity.--4 quarts. Nata—The liquor in which chicken, veal, rabbit, calf's head or mutton has been boiled makes excellent stock for white soups ; and the cold remains of any of these ingredients may be made into second stock, which, if not very rich, is obviously better than water in making the inexpensive white soups. 10.--TO CLARIFY STOCK FOR CLEAR SOUP, or CONSOMME The following is a simple way by which any cloudy stock can be clarified or rendered transparent. Peel, wash and cut up small the following prepared vegetables: } an onion or 1} a leek, I small carrot, a piece of celery or some celery leaves ; put these into a clean and dry stewpan, with a sprig of thyme and marjoram, a sprig or two of tarragon, chervil, 6 peppercorns, the white and shell of an egg (the egg shell must be clean), a little lemon-juice and a teaspoonful of vinegar. Stir this with a whisk, and add 1- to i of a lb. of finely-chopped lean beef, moistened with alittle cold water, then put in the stock (2 to 3 quarts), which should be cold and free from fat. Bring it to the boil whilst whisking, remove from the fire. and let it simmer gently for about 20 to 30 minutes. Season to taste with salt, etc., and strain through a cloth. Average Cost, 18. 6d. per quart. Tm: hunt, or Bar (Fr. laun'er).—There are twa varieties of the lame! chiefly cultivated in gardens, the sweet bay—the noble or Victor’s laurel, whose berry-bearing sprays was used in classic ti ties to decorate competitors in the national garner—and the common or cherry—laurel, which is not a true laurel, whose leaves are employed for their kernel-like flavour, for blano-manges custards, Wad-in”. etc- By the action of water u the leaves of the cherry-laurel Fm acid is developed; care should therefore be taken touse the aves with great moderation. til HOUSEHOLD MANAGEMENT Broths. ilk—BEEF BROTH. (Fr.—Crofite-au-pot.) Ingredientswn quarts of good first stock (see Recipe No. 3, p. 130). I carrot, i turnip, i» a cabbage, 2 ozs. of butter, 1 dinner roll, parsley or chives, pepper, salt, and nutmeg to season. Method.—The stock should be made from beef and veal bones, well skimmed, but not necessarily clarified. The vegetables, after being washed and pared, may be cooked whole in the stock-pot. Cut the carrot and turnip into round slices, drain the cabbage and hut it into small pieces. Put all the vegetables in a stewpan with the butter, cover, and cook slowly for about 10 minutes. Season with pepper, salt, and a little grated nutmeg. Strain the stock on to the vegetables, let them simmer for about 30 minutes, and skim occasion' ally. Cut the roll into thin round slices, place them on a. baking sheet, bake them on both sides a golden brown in a moderate oven, put them in a soup tureen, moisten with a little stock, pour the soup over, sprinkle over With a little chopped parsley or chives, and serve. Average Costa—as. 6d. Seasonable at all times. Sulilclent for 6 or 8 persons. Till Cannot (Fr. matte) is a biennial plant oi the natural order U nibelh'lerssi In its natural stat! the root is small, tapering, of a white colour, and strongly flavoured. It is indigenous to Britain and most parts of Europe, was cultivated in England as early as the sixteenth century, and has ab" been grown in North America and China. The cultivated variety of the carrot varies in colour from pate-yellow to orange-red, the latter being the more esteemed. The mot is not ver nut-fit!" containing but few flesh-forming constituents; it has, however, a large pro tion 0 sacchiirinc matter. t is slightly laxative. The leaves of the carrot have an elegant feat cry appearance, an a prett winter ornament may be made by lacing the cut top of a carrot in a shallow vessel of watch when e young leaves will spring torth, an grow With a pleasant freshness. raw-BOUILLON (BEEF BROTH). This is the same as Pot-au-ieu (see Recipe No. i}, p. 1445, using the broth, which should be seasoned and served in cups, with a few thin sippets of bread, and a little finely-chopped parsley. r3.--CHICKEN BROTH. (Fr.—-Bouillon de Volaille.) Ingredients—r chicken, 2 quarts of cold water, i small onion, t tea' spoonful of finely-chopped parsley, 1 blade of mace, t tablespoonful of rice (this may be omitted), Salt and pepper. Method.--Cut the chicken into small pieces, break the bones, $021141 and skin the feet and gizzard, and wash the neck and liver. Put these into a stewpan, add the water and i a teaspooniul of salt, bring to the boil, and skim. Add the onion and mace, and cook slowly for 3 hours, Strain, return to the stewpan, bring to the boil, sprinkle in the rice: and simmer for 20 minutes. Add the parsley, season to taste, and serve. Times-3* to 4 hours. Average Cost, 3s. Seasonable at any time- Bumelent for 5 or 6 persons. RECIPES FOR BROTH I43 14 P'CHICKEN BROTH, CHIFFONADE STYLE. (Fr-—Consommé de Volaille a la Chiffonade.) Insidious—A small fowl, 3 quarts of white stock (see Recipe No. 0, p. 141], 3 ozs. of butter, 2 leeks, a bouquet-garni (parsley, thyme, bay-leafl, I long lettuce, a handful of sorrel, } a. handful of chervil, pepper and salt. Method—Cut the fowl into small joints, put 2 ozs.r of butter in. a stewpan, when hot put in the pieces of chicken, season with salt and pepper and fry slightly brown, add the stock, boil up and skim. Next add a small bunch of parsley, the bouquet-garni, and the leeks (PIEVis Ously dressed). Simmer gently for a hours. \Vash the sorrel, cheryil, and lettuce (use the tender leaves only of the latter), cut all these vegetables into very fine strips, put them together with 1 oz. of butter in a stewpan, stir gently over a fire for 10 minutes, moisten with sofne 0f the broth, skim and cook for r 5 minutes. Strain the remainder o the broth into this and season to taste. Cut some neat pieces of chickeni and put into a tureen, pour in the soup, and serve. Time.--3 hours. Average Cost.-6s. Sufficient for 8 pet-sens. Canvu. (Fr. saintly—The leaves of this plant are used for salads and as an ingredient in soup“ It as native to some of the mutt-ice of Europe, and has become naturalized in England. There are fluent varieties of the chervil, the parsnip-chervil, sweet chervil, anise chervil, great chm-v11. Culti-r Vated chervil may be distinguished from the common wild'chervil, which is poisonous, by the pleasant \romatlc fragrance of its leaves, those of the wild variety having a disagreeable smell. I5---—COCKIE LEEKIE. (Fr.--Soupe aux Poireaux.) lngredients.--2 quarts of good white stock, ; small fowl, a bunch of leeks, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, 2 tablespoonfuls of cooked, well-dried rice, 2 ozs. of butter. Method—Cut the fowl into small joints. Melt the butter in a stew-1 Pan. and fry the pieces of fowl until nicely browned. Pour off the butter, add the stock, boil up slowly, and remove the scum as it rises. Wash the leeks, cut oil the green parts, parboil them in salt and water, and drain well. Strain the soup after it has cooked for } an hour, return it to the saucepan, add the leeks, herbs, and the meat of the fowl cut into dice or cubes. Simmer gently for 1 hour, then take out the herbs. Skim off the fat, add the cooked rice, salt and pepper to taste, and serve. Tlme.—-About 2 hours. Average Cost, 3s. to 3s. 6d. without the stock. Seasonable in the Autumn. Sufficient for 10 persons. Nata—Without the fowl the above, which would then be merely called leek soup, is very good, and also economical. Tu: Lu: (Fa: Poncau).--'I‘his is a perennial culinary vegetable of the genus Allison or onion but of a milder flavour. The stem of the leek is somewhat tall. and its large compact balls of flowers are supported on purple peduncles. The leek has been cultivated in Britain from the earliest tim and was a favourite artu le of food of the ancient Egyptians. It is specially cultivated in Scotlan and Wales. The tech is the badge of the Welsh. tradition ascribing to St. David, the patron saint of Wales. its introduction to that part of Britain The leek is a moat wholesome vegetable, and is largely} used for soups and stews. I44 HOUSEHOLD MANAGEMENT 16.—-FRENCH FAMILY SOUP. (F1.+—Crofite au Pot.) Ingredients—2 quarts of good beef stock, I carrot, } a turnip, l 6 small cabbage, I teaspoonful of finely-chopped parsley, 2 ozs. of butter, salt and pepper, nutmeg, 1 dinner roll. Method.-—Parboil the cabbage, carrot and turnip, and drain well Cut the cabbage into small pieces, and the other vegetables into small rounds or squares. Melt the butter in a large stewpan, put in the vegetables, season with salt, pepper, and a little nutmeg, cover and cook slowly for about 10 minutes. Add the stock and simmer gently for i an hour. Cut the roll into thin round slices, brown them in the oven, then put them into the tureen, and add the chopped parsley. Season the soup if necessary, and serve. Time.-About 1 hour. Average Cost, 2s. 6d. Seasonable at any time- Sulllciont for 8 persons. Pusan (Fr. partly—This well-known culinary vegetable, with its fresh crisp aromatic leave!- has been long cultivated for seasoning and garnishing dishes. Its native country is uncertain, but it was known to the Greeks. who awarded a crown of parsley to victors in the Nemean and lsthrniin Lamas; and the t Anacreon uses this herb as the symbol of joy and festivity. It was probably troducsd into ritain during the sixteenth century. There are several varieties of parsley. th‘ curled-leavcd, celcy~leavcd, and Hamburg-parsley: the more curled varieties are used “I arnishing. Celery-lowed parsley is sometimes grown for its leaf stalks, which are blanched and use: a the same manna as celery. Hamburg-parsley is cultivated only for its roots, which are eaten wlt meat as parsnips or carrots. ‘ I7.—FRENCH HOTCH POTCH. (Fr.—-Pot-au-Feu.) Ingrodlents.--5 quarts of cold water, 4 lb. of brisket, rump, or leg of beef (not the shin, which is too tough for this purpose), 3 onions, 2 leeks, 2 carrots, 1 turnip, r parsnip, 1 small head of celery, I small cabbage, 20 peppercorns, 4 cloves, a bouquet-garni (parsley, thyme, bay-leaf), r dessertspoonful of finely-chopped parsley, salt and pepper, 1 or 2 French rolls. Method—Tie the meat to keep it in shape, and put it and the water into a large stewpan (an earthenware one with a close-fitting lid answers admirably). When it boils, add a dessertspoonful of salt and let it simmer gently for 2 hours. lileanwhile prepare the vegetables, but leave the carrots, turnip, and parsnip whole, unless very large, when they should be cut into 2 or 3 pieces. Quarter the celery, and remove the outer stalks, cut the cabbage in two, trim, and wash it well, then tie the two halves together. When the meat has been boiling for 2 hours, put in the bouquet-garni, cloves (stuck in one of the onions] peppercorns, and all the vegetables, but only a few at a time so that the temperature of the stock is not too much reduced. Cut the crust of the French rolls into small rounds, and either fry them or crisp then) in the oven. Continue the cooking for 2 hours, after adding the vege' tables, then strain some of the soup into a tureen, cut a little carrot, turnip, and leek into dice 0r cubes, and add them, with the chopped RECIPES FOR BROTHS I45 parsley and fried bread, to the soup in the tureen, and serve. Place the meat on a hot dish, and garnish with the rest of the vegetables. Serve the cabbage separately in a vegetable dish. Time.--4 to 4} hours. Average Cost, 39. to 3s. 6d. Seasonable at any time. Sufllclent for 8 or 10 persons. Tue man-nu figures as a standing dish in France, Germany, and Switzerland. It is really the stock-pot, and is in use from early morning until dinner-time, therefore the basis of a pot-au-leu is the stock already in the pot, which is daily being added to and taken from. The meat and soup are not necessarily served at one meal or served up in the manner described, for the meat is sometimes cut into rather thick slices and served covered with a good brown or piquant sauce. 18.—-HOTCH POTCH. (Fr.—-Hotch Potch a l’An- glaise.) Ingredients.--2 quarts of water, 2 lb. of neck of mutton, 1 onion, 1 carrot, } a turnip, } a pint of shelled peas, 1 small cauliflower, 1 good lettuce, r teaspoonful of chopped parsley, salt and pepper, Method.-—-Cut the meat into neat pieces, put it into a stewpan with a teaspoonful of salt and the cold water, bring slowly to the boil, and skim well. Meanwhile, shred the lettuce finely (taking care to shorten the filaments by cutting them across), cut off the stalk of the cauli- flower, and break the flower into small sprigs, cut the turnip, carrot, and onion into dice or cubes. Let the meat simmer gently for 1 hour, then put in the onion, carrot, and lettuce ; i an hour afterwards add the turnip, peas, and cauliflower, and cook slowly for 1 hour, or until all the vegetables are tender, then add the chopped parsley, season to taste, and serve. Tlme.--About 3 hours. Average Cost, 2s. to 2s. 2d. Seasonable in Summer. Sufficient for 6 persons. 19.—-LEEK SOUP. (Fr,—-Potage aux Poireaux.) lngredlents.-—2 quarts of sheep’s head broth (see recipe No. ‘26, p. 148), 6 leeks finely shredded, I good tablespoonful of medium or coarse oatmeal, salt and pepper. Method—Make the broth as directed, then strain and replace it in the saucepan. Bring to the boil, sprinkle in the oatmeal, add the prepared leeks, and boil gently until quite tender. Season to taste, and serve. ’l‘lme.--From { to 1 hour. Average Cost, 6d., exclusive of the stock, Snficlent for 6 or 8 persons. Seasonable in winter. 1'46 HOUSEHOLD MANAGEMENT 20.-MUTTON BROTH. (Fr.--Bouillon de Mouton.) Ingredients.--r quart of cold water, 1; lb. of neck of mutton, 1 small carrot, } a turnip, 1 onion, 1 strip of celery, I teaspoonful of finely. chopped parsley, 1 tablespoonful of rice or pearl-barley, salt and pepper. Method.--Remove all the fat and cut the meat into small pieces. Put the water into a stewpan, add the meat, bones and a little salt, bring slowly to the boil, and skim well. If pearl-barley is used, blanch it by putting it into cold water and bringing to the boil. Cut the vegetables into rather small dice or cubes, and add them to the broth when it has cooked for 1 hour :‘add also the pearl-barley. When the broth has simmered gently for' 3 hours, strain and return to the sauce4 pan. Carefully remove any fragments of bone from the meat, vege- tables and pearl-barley, and return. When boiling, sprinkle in the parsley. Season to taste, and serve. Tlme.---3 to 31- hours. Average Cost, ts. id. to 1s. 3d. any time. Sufficient for 4 or 5 persons. 21.——-MUTTON BROTH. (Fr.-—Bouillon de Mouton.) (Another Method.) Ingredients—3 quarts of cold water, 3 lb. of the scrag end of the neck of mutton, 1 onion, I carrot, i» a turnip, 2 strips of celery, 2 or 3 sprigs of parsley, 2 ozs. of pearl-barley, salt and pepper. Method.—-Cut the meat into small pieces, put them into a stewpan with the vegetables (cut up small), parsley, water, and a teaspooniul of salt, and simmer for 3 hours. Blanch and parboil the pearl-barley ; cut one or two nice turnips into small dice (about 1; a pint). Strain the broth, return it to the stewpan, add the pearl-barley and turnip dice, and cook very gently for 40 to 60 minutes. Cut some of the best pieces of mutton into neat squares, and add them to the broth to re- heat. Season to taste, and serve. Tlme.—About 4 hours. Average Cost, 18. ed. to 2s. time, Sulllclent for 6 or 8 persons. 22.--0KRA SOUP. Seasoneble at Seasonable at any Ingredientsr—t lb. buttock steak, 2 oz. of butter, 1 onion, t pint 01' okras, 2 quarts of stock. Fry 1 lb. of buttock steak, cut into small pieces, in butter or dripping. To this add a few slices of onion, fry both a nice brown- Next add 1 pint of okras (sliced), and moisten with 2 quarts of stock or water. Simmer for 2 hours, season, strain and serve, Tlme.—2} hours. Average Cost, 2s. 6d. Suttielent for 6 persons. .b RECIPES FOR BROTHS 147 23.-—PAN KAIL. (Fr.——Soupe Maigre aux Choux.) Ingredients.—2 quarts of boiling water, 3 ozs. of butter or fat, 1 small cabbage shredded, r heaped tablespoonful of medium or coarse oatmeal, salt and pepper. Method.—--Melt the butter or fat in a saucepan, stir in the prepared cabbage, cook for 5 minutes, then add the boiling water. Bring to boiling-point, add a seasoning of salt and pepper, sprinkle in the oat- meal, and boil gently for 15 or 20 minutes, or until the cabbage is sufliciently cooked. Add more seasoning if required, then serve. Timers-About i an hour. Average Cost, 4d. to 5d. Sumelent for 6 or 7 persons. Seasonsble at any time. Tu: Ssvov (Fr. chow de Ssvos'el is one of the numerous cultivated forms of the cabbage, and is characterized by its wrinkled leaves. It is clmehearted, sweet and tender, especially the middle leaves. The savoy is in season from late autumn to spring, and is improved in flavour by frost. 24.-—-RABBIT BROTH. (Fr.-——Bouillon de Lapin.) Ingredients.—2 quarts of water, 1 rabbit, 1% lb. of bacon or pickled pork, 2 onions, 1 carrot, i a turnip, r strip of celery, 1 tablespooniul of rice, salt and pepper. Method.-Wash the rabbit, and if it is to be served separately, keep it whole and truss for boiling (see Chapter on trussing) ; if not, cut it into small joints, and remove the liver, etc., If bacon be used, let it be well scraped, and soaked in warm water ior I or 2 hours. Cut the vege- tables into small dice or cubes. Put the water into a large stewpan, add the bacon and rabbit, bring slowly to the boil, remove the scum as it rises, and When the rabbit has cooked for I hour put in the vegetables, rice, and a little salt, and continue the cooking for another hour. Take out the rabbit, and if it is to be served separately, have ready some onion sauce, or white sauce, to serve with it. (See Sauces.) It the rabbit has been cut into joints, take them out of the stewpan, remove the meat from the bone, cut it into small dice, and return to the broth to be re-heated. Cut a little of the bacon also into dice : the rest can be used cold. Season to taste, and serve. Time—2} to 2% hours. Average Cost, 2s. 36. to 2s. 6d. Seasonable in Winter, Sufficient for 5 or 6 persons. 25.—-SCOTCH BROTH. (Fin—Bouillon Eéossais.) Ingredients.-3 quarts of cold water, 3 1b. scrag end of mutton, I onion, 1 leek, I carrot, 1 turnip, a strip of celery, 1 dessertspoonful oi finely-chopped parsley, 2 tablespooniuls oi Scotch barley, salt and pepper. I48 HOUSEHOLD MANAGEMENT Method.-—Cut the meat into small pieces, put them into a stewpan with the water and a teaspoonful of salt, and cook gently for 2 hours. Wash the barley, cut the vegetables into dice, add them to the broth and cook for another hour, making 3 hours in all. Strain and return the broth to the stewpan. Cut the meat into small pieces, carefully remove any iragments of bone from the vegetables and barley, and add them to the broth. When quite hot, season to taste, and serve. Time.—About 4 hours. Average Cost, about as. Seasonable in Winter- Suillclent for 6 or 8 persons. Ta: Sane (Fr. bre’ns) has from the earliest times been one of the most useful of animals to mam its wool, skin and flesh supplying him respectively With material tor clothing, leather and food ; it! milk in some countries is used for making butter and cheese. There are numerous varieties of tho domestic sheep, a ruminant quadruped of the genus 0m .' wild sheep are found chiefly in mountaian districts. The principal breeds oi English sheep are the Southdown, Leicester, Cotswold, Cheviot and the Welsh. (If the numerous foreign breeds, the fat-tailed sheep of Asia and Egypt, the Astra' kan, the Cretan, the Iceland and the Merino, are the most noticeable, the last named originally belonging to Spain, but now extensively bred in other countries of Europe and in Australia and New Zealand, furnishing the valuable merino wool. The flesh of the sheep, or mutton, is tender and easy of digestion, and pmsesm highly nutritive Pfflfiftifl. Large quantities of foreign mutton at! now imported into England incipall from Austra ' and New Zealand by means of cold storng in transit. The New Zealan mutton s of excellent quality, and has an extensive sale. The sma Welsh mutton is much esteemed. The Quality of the flesh of the sheep is largely dependent on th‘ pastor-age and food stufis on which it is ed. 26.——SHEEP’S HEAD BROTH. (Fr. Potage de Téte de Mouton.) Ingredients.——3 quarts of water, 1 sheep’s head, 2 carrots, 2 onions, 1 turnip, 2 strips of celery, 3. bouquet-garni (parsley, thyme, bay-leai), salt, 1 tablespooniul of rice. Method.--Remove the brains and tongue, and soak the head in salt and water for 12 hours, changing the water repeatedly. Put it into a large saucepan with a good handful of salt, cover with water, bring to the boil, strain, and wash well. Return it to the saucepan, add the water, and bring to the boil, skim thoroughly, add a teaspoonful of salt, then simmer for 3 hours. Meanwhile cut the vegetables into dice, and now add them and the rice to the broth. Continue the cooking for another hour, then take tip the head, out the meat into dice and return it to the broth and simmer for a few minutes. Take out the herbs, add seasoning to taste, and serve. The brains can be used for brain cakes, and the tongue cooked and served separately. Only a small portion of the head need be served in the broth ; the rest could be served separately, garnished with the tongue, and covered with brain sauce. Tlme.-About 4 hours. Average Cost,1s. to 1s. 2d. Seasonable at any time, particularly in Winter. Suillclent for 5 or 6 persons. RECIPES FOR BROTHS r49 27.--SCOTCH KAIL. (Fr.--Potage au choux écos- sais.) Ingredients.— 3 quarts of cold water, 3 lb. of mutton, 3 onions (cut into dice or cubes), 2 leeks when procurable, the hearts of 2 white cabbages, salt and pepper, 1 oz. of pearl-barley. Method.--Keep the meat whole, and put it into a stewpan or earthen- ware stew pot with the water, onions, leeks, and a teaspoonful of salt, and cook gently for about 3 hours. Blanch the pearl-barley and add it when the meat has cooked for r hour. Wash the cabbages, shred them finely, and put them into the stewpot I hour before the meat is to be served. Take up the meat, cut some of it into small pieces, and place these in a soup tureen. Season the broth, and serve. Time.—About 3} hours. Average Cost, 2s. 6d. to 2s. 9d. Seasonable at any time. Sullieient for 6 or 7 persons. Note.--Scotch Kail is the Pot-au-feu of Scotland, and like its Continental prototype may have the meat served separately, or in the broth. But it diflers from Pot-au-feu in having only the green vegetables from which it derives the name of “ kail.” 28.-—VEAL BROTH. (FL—Bouillon de Veau.) ingredients—1 quart of cold water, 1} lb. of neck or knuckle of veal, 1 small carrot, 1} a turnip, 1 onion, 1 strip of celery, 1 teaspoonful of finely-chopped parsley, 1 tablespoonful of rice or pearl-barley, salt and pepper. Method—Cut the meat into small pieces, put them with the water into a stewpan, and bring slowly to the boil. Skim, add a little salt, and simmer gently for 1 hour, then add the rice or pearl-barley (the latter must be blanched), and the vegetables cut into dice. When the broth has cooked gently for 3 hours, strain and return to the stew- pan. Add the meat to the broth.Y Carefully remove any fragments of bone from the vegetables and pearl-barley, lthen return them to the broth. When boiling,“sprinkle in the parsley, season to taste, and serve. Tlme.-3 to 31- hours. Average Cost, 1s. ad. to rs. 3d. Seasonable at any time. Sufficient for 4 or 5 persons. Clear Soups. 29.—-BRUNOISE SOUP WITH TAPIOCA. (Fra—Consommé Brunoise au Tapioca.) Ingredients.-r carrot, 1 small turnip, r lettuce, ; leek, 1» an onion, 2 02s. of butter, 3 pints of consommé (see Recipe No. 42, p. 156), lemon juice, 1 oz. of crushed tapioca, seasoning. :50 HOUSEHOLD MANAGEMENT Method.—~Prepare the vegetables and cut them into very small dies or cubes. Fry lightly in the butter, adda good pinch of castor sugar, and salt and pepper to taste. Moisten with some of the consommé. Cook gently for about i» an hour, skim, add the remainder of the con- sommé, and boil gently until the vegetables are tender. Soak the tapioca in tepid water, strain and put it in a stewpan with a little consommé, cook till tender, and mix it with the remainder of the soup a few minutes before sending to table, when a few drops of lemon juice should be added. Time.—i} hours. Average Cost, hs. 6d. per quart. Sufficient for6 persons. TAPIOCA (Fr. tapioca) is a e aration of cassava meal, made from a South American shrub of some 8 feet in height, with broa s ining leaves, and handsome white and rose—coloured flowers. The nutritious starch is obtained from the thick, fleshy, parsnip-like roots by the process of washing, maceration and pressure to express the juice, which, in its natural state, is poisonous. The cassava meal, while in the moist state, is made into flat cakes and heated and dried on hot plates. 3o.--CLEAR BRUNOISE SOUP. (Fr.--Consommé Brunoise.) lngredients.—3 pints of clear soup (see Recipe 42 page i 56), I carrot, 1 onion, I turnip, } an 02. of butter, pepper and salt. Method.--Prepare the vegetables and cut them into very small dies 1' cubes, melt the butter in a stewpan, Put in the dice of vegetables With a little salt and pepper, and fry very gently for a few minutes, shaking and tossing them frequently to prevent them taking colour. Drain well to free them from butter, add them to the hot soup and sim- mer gently for z 5 minutes. Skim well. Tlme.—To prepare and cook the vegetables, I} an hour. Average Cost, 3s. 6d. Seasonable at any time. Sumclent for 6 persons. 3I.—-—CLEAR COLD CHICKEN SOUP. (Fr.--—Con- sommé de Volaille Frappe.) Ingredlents.—r old hen, 1} lb. of knuckle of veal, 1} lb. of shin of beef, salt, soup vegetables, 2 cloves, a few peppercorns, 1 oz. of butter, 1 glass of sherry. Method.—Pluck and truss the fowl. as for" boiling, put the butter in a stewpan, and add the fowl whole as $00!! as the butter is hot; let it get a nice brown, then add the meat. Pour on about a gallon of water and set it to boil—4t must come slowly to the boil, and remove the scum. Have the vegetables ready and well washed (they should include 1 onion stuck with 2 cloves, Q a head of celery, 2 carrots, 1 leek. 2 small turnips, I bay-leaf, and a parsley root, and put them in the Stock. Add a little salt and the peppercorns, simmer gently for about 4 hours, or longer; ski'n occasionally. The fowl may be taken RECIPES FOR CLEAR scurs 151 out after 2 hours cooking, and can be made use of for the outlets. When the stock is finished carefully remOve the fat from the top, and strain it through a fine hair sieve. If carefully cooked it will be quite clear, otherwise it will have to be clarified. Season to taste at the last and allow it to get cold, then stand it on the ice until required. The sherry should be added just before sending it to the table. This soup is, as its name implies, quite cold (iced). A handful of Royal Custard may be served in the consOmmé if liked. Average Cost.--5s. 6d. Sufficient for 8 or 10 persons. Sessonable at any time. Bun. (Fr. basas'r).—This aromatic plant is a native of the East Indies, its perfume resembling that ct cloves. It is cultivated as an aromatic pot-herb, and its leaves are used it: flavouring soup and as s salad, especially by French cooks. 32.--CLEAR DUBOURG SOUP. (Fr.-Consommé a la Dubourg.) Ingredients—3 pints of clear soup, a small savoury custard (see recipe for Consommé a la Royals, p. 155), j tablespooniul of cooked rice, I tablespoonful of cooked green peas. Method.-Prepare the custard as directed, and add it with the peas and rice to the soup a few minutes before serving. Tlme.--To prepare and cook the garnish, i» an hour. Average Cost as. ed. Seasonable at any time. Sulllolent for 6 persons. 33.--CLEAR GAME SOUP, PALERMO STYLE. (Fr.--Consommé de Gibier a la Palermo.) lngredients.—For consommé: I grouse, Q a rabbit. 3 1b. 0i Shin oi beef, 1 lb. of lean veal, 1~ lb. oi raw ham, 2 ozs. of dripping or butter, the bones and trimmings of the above meat, poultry, or game, $0111) vegetables, 2 blades of mace, 2 cloves, peppercorns, a small bunch of herbs (bouquet-garni), salthk quarts of water, cayenne PePPel'i For Garniture.—} a head of celery, 2 ozs. oi macaroni, game quenelles, cooked ham, I French roll, grated Parmesan cheese. Method.-—Remove the breasts from the grouse, and use for quenelles. Cut up the bird and rabbit into joints, and the beef and veal into pieces. Melt the dripping in a large stewpan, put in the bird, the rabbit and the meat, and fry till brown over a quick fire ; pour ofi the fat, add the water and the ham, let it come to the boil, and skim. Put in the soup vegetables, consisting of a small onion stuck with cloves, a carrot, a turnip, and a few leaves of celery or leek, together with any trimmings or house of meat, etc. Now add the bouquet of herbs, mace, pepper- corns, and a tablespooniul of salt, simmer gently for about 3 hours or 152 HOUSEHOLD MANAGEMENT longer ; take Out the ham when done, as some of it will be required for garnish Special attention must be paid to the simmering and occasional skimming of the soup in order to keep it clear, otherwise it will require clarifying. Strain the soup through a cloth into a clean stewpan, and keep hot. Prepare the garniture as follows : Cut the white portion of the Celery into small dice or strips, cook in slightly salted water containing a small piece of butter. Cook the macaroni in salted water, cool and strain, then cut it into short pieces. Prepare some small quenelles with the breast of grouse and panada (a culinary paste of flour and water), and poach in alittle stock. Cut the cooked ham into strips or dice the same as the celery, and put these into the consommé to get thoroughly hot. Stamp out some small rounds of bread crust cut from the roll, put these in the soup tureen, pour over the consommé. Hand round the grated cheese on a plated Time.-About 3 hours. Average Cost, 38. 8d., without the game. Sufficient for 8 persons. 34.---CLEAR JARDINIERE SOUP. (Fr.---Con- sommé a la Jardiniére.) Ingredients—3 pints of clear soup (see Recipe No. 42, p. r 56), 2 carrots, 1 turnip, } a cucumber, salt. Method—Scrape the carrots, pare the turnip, but leave the skin on the cucumber, as the green has a pleasing effect when mixed with the other vegetables. Cut the vegetables (with a round cutter sold for the purpose) the size and shape of peas, and boil them separately in slightly salted water until tender, taking tare not to cook them too much. Drain well, add the vegetables to the boiling soup, simmer for a few minutes, then serve. Tlme.--To prepare and cook the vegetables, 1» an hour. Average Cost, 2s. 4d. Seasonable in Spring. Sufilcient for 6 persons. 35.--CLEAR JULIENNE SOUP. (Fr.-—Consommé a la Julienne.) Ingredients.—3 pints of clear soup (see Recipe No. 42, p. r 56), I carrot, 1 onion, } a turnip, a strip of celery, pepper and salt, 5 an oz. of butter. Method—Prepare the vegetables and cut them into fine strips like small matches, melt the butter in a small saucepan, put in the strips of vegetable with a little salt and pepper, and fry gently for a few minutes, shaking frequently to prevent browning. Drain well to free them from butter, add them to the hot soup, and simmer gently for :5 or 20 minutes, keeping the soup well skimmed- RECIPES FOR CLEAR SOUPS 153 Tiara—To prepare and cook the vegetables, 40 minutes. Average Cost, 2s. 4d. Seasonable at any time. Sunlcient for: 6 persons. Nata—A tablespoonful of cooked green peas. and the same quantity of cooked French beans cut in narrow strips, may be added to the other vege- tables. Instead of frying them in butter they (the turnip, carrot, onion, celery) may be parboiled in salt and water. and afterwards Simmered until tender in the stock. 36.—CLEAR LEAFY SOUP. (Fr.-—Consommé aux Mille Feuilles.) lngredients.-2 quarts consommé (see Recipe No. 42, p. 156), 102. soft breadcrumbs, I 02. grated Parmesan cheese, 2 eggs, grated nut- meg, pepper and salt. Method.--Mix the breadcrumbs and cheese in a basin, beat up the eggs and stir them into the above ; beat up well for a few minutes, and add the seasoning. Drop the mixture by means of a funnel into the boiling consommé, and allow it to simmer for about 5 minutes. By this time the broth will become clear again. It is then ready for serving. Time—About )- hour. Average Cost, 3s. Sufficient for 8 persons. 37.--CLEAR MOCK TURTLE SOUP. (Fr.--Potage de Tortue Fausse Clair.) Ingredients—i a calf’s head, 5 quarts of clear second stock (see Recipe No. 7, p. 140), (or water), 2 onions, 2 carrots, 1 turnip, r strip of celery, bouquet-garni (parsley, basil, marjoram, thyme, bay-leaf), 12 pepper- corns, 4 cloves, 2 blades of mace, 2 glasses of sherry, r tablespoonful of lemon juice, I} a lb. of lean beef, la 1b. of lean veal, the whites and shells of 2 eggs, salt. Method.--Soak the head 24 hours in salt and water, changing it frequently. Then bone the head (the brains and tongue may be used for some other purpose), tie the meat in a thin cloth and break the bones into small pieces ; put them into a stewpan, cover with cold water, add a tablespoonful of salt, let it boil up, strain, and wash the head in cold water. Return the meat and bones to the stewpan, put in the stock and a dessertspoonful of salt, boil up, and skim well. Now add the prepared vegetables, herbs, peppercorns, cloves and mace, and when boiling, remove the scum, put on the cover and cook slowly for about 3 hours, according to the size of the head. Strain, put the meat aside, and when the stock is cold remove the fat, and clarify with the coarsely chopped beef and veal,and whites of eggs, see recipe No. 10. Return to the saucepan, with the sherry, the lemon-juice and a little of the meat of the head, cut into small pieces. Add necessary seasoning, boil up and serve. r54 HOUSEHOLD MANAGEMENT This recipe may be thickened with a tablespooniul of arrowroot when a thicker soup is required. The remainder of the cali's head can be used for an entrée. Tlme.--—To prepare the stock, 3} to 4 hours. To clarify and re-heat, 40 to 60 minutes. Average Cost. 5s. 9d. with stock. Seasonable at any time. Sumclent for 12 or 14 persons. Mu; 02m (Fr. MolaineL—The common marjoram is indigenous to Britain, and grows on chalky soils. Its flowers are reddish in colour, growing in clustered spikes. It possesses balsamic, aromatm and bitter properties, and from the plant is obtained “ oil of thyme.” Sweet and pot marjoram. natives of southern Europe, are cultivated in gardens in: culinary use; the young tops and leaves, both green and dried, are used to: seasoning. 38.—CLEAR MULLIGATAWNY. (Fr.-—Consomrné a l’Indienne.) Ingredients.--2 quarts of second stock (see Recipe No. 7, p. 140), 2 onions, sliced, i apple, sliced, 1 tablespoonful of mild curry powder, } a tablespooniul of salt, the whites and shells of 2 eggs, the juice of 1 lemon. Method.—Put the stock, onions, apples, curry powder (previously mixed smoothly with a little cold water), and salt into a well-tinned stewpan, put on the cover and simmer gently for 1.} hours, then strain. When cold, add the egg-shells crushed and the whites stifiiy whipped, let the soup boil up again and simmer for a few minutes, then strain, re-heat, add the lemon-juice and any necessary seasoning, and serve, with boiled rice, handed round separately or put: in the soup. When convenient, a little booked chicken should also be served, cut into dice or cubes, and warmed in the soup a few minutes before serving. Tlme.--To make the soup, 11- to 1} hours. To clear and re-heat the soup, 30 to 40 minutes. Average Cost, 1s. 6d. Seasonable at any time. Sulflclent for 6 persons. 39.-—CLEAR MULLIGATAWNY. (Fr.--Consommé a l’Indienne.) (Another Method.) lngredlents.-2 quarts of second stock, 2 small onions, sliced, r sour apple, sliced, 2 oz. of lean raw ham or bacon, the bones of any roast game or poultry, I dessertspoonful of mild curry powder, I dessertspoonful of curry paste, 1 teaspooniul of chutney, I tablespoonful of lemon juice, 1 teaspoontul of salt, the whites and shells of 2 eggs, 1 oz. of butter. Method.--Fry the onions, apple, curry powder, ham (cut into small pieces), bones and any trimmings of poultry there may be, in the butter until nicely browned, then add the stock, salt, curry paste, chutney, and simmer gently for about 1 hour ; strain, and when cold remove RECIPES FOR CLEAR SOUPS 155 the fat. Clarify with the shells and whites of eggs as in the preceding recipe, re-heat, add the lemon-juice, and serve with boiled rice. Time.-~To make the soup, 1} to 1} hours. 30 to 40 minutes. Average Cost, as. To clarify and re-heat, for 6 persons. Seasonable at any time. Sufficient 4o.—-CLEAR OXTAIL SOUP. Queue de Boeuf, clair.) lngredients.--r oxtail, t carrot, 1} a turnip, 1 onion, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves. 1 blade of mace, 3 quarts oi CLEAR second stock, salt, the whites and shells of 2 eggs. (F r.—Potage de Method-Cut the tail into short lengths, cover with cold water, add alittle salt, bring to the boil and strain. Return to the saucepan with the vegetables, flavourings, and seasonings, simmer gently for four hours, keeping the stewpan covered, strain, put the meat aside, and when the stock is cold remove the iat. Clarify with the whites and shells of the eggs, strain, re-heat, and serve garnished with pieces of the tail, and a little carrot and turnip cooked and cut into some fancy shape. A glass of sherry is sometimes added when re-heating, also a tablespoonful of arrowroot, previously mixed smoothly with a little stock, when a slightly-thickened "' clear ” soup is desired, Time.-To make the soup, from 4 to 4} hours. To clarify and heat, 30 to 40 minutes. Cost—25. 9d. to 3s. 3d. Seasonahle at any time. Sufficient for 9 or 10 persons. Note.--The larger pieces of tail should be re-heated in brown sauce, or a good curry sauce, and served as a. dish for luncheon. 4t.—-CLEAR ROYAL SOUP. Royale.) Ingredients.--3 pints of clear soup (see Recipe No. 42, p. 156), 1 egg, 1 tablespoonful of milk or white stock, salt and pepper. Method.—Beat the egg, add the milk, Salt and pepper to taste, and pour the custard into a well-buttered plain mould. Have ready 2. small stewpan half full of boiling water, put in the custard, cover the top of the mould with greased paper, put on a close-fitting lid to keep in the steam, and cook vaav SLOWLY for "r 5 minutes, or until the custard is firm. When cold, out into strips rounds, diamonds or any fancy shape, rinse in warm water, then put them into the tureen and pour in the hot consommé. Or to make a change, use one yolk and the whites of 2 eggs. To the yolk and each white add a dessertspoonful of good white stock or milk, season to taste, and colour one white of egg (Fr.—-Consommé a la 156 HOUSEHOLD MANAGEMENT with carmine or cochineal. Cook in 3 separate small timbals or dariol moulds, and use as directed above. Tlme.—To prepare and cook the custard, i an hour. Average Cost, 3s. 4d. Seasonable at any time. Sufficient for 6 persons. 42.--CLEAR SOUP. (Fr. Consommé.) Ingredients.-2 quarts of brown stock, r 1b. of neck of beef (lean) finely chopped, or passed two or three times through the mincing machine, the whites and shells of 4 eggs, I carrot, cut in two or three pieces, 1 onion (left whole), a strip of celery, :2 peppercorns, 6 allspice, 2 cloves, salt. Method.—The stock should be cold and quite free from fat. Put it into a clean well-tinned stewpan, add the vegetables, fiav0urings, seasonings, the shells of the eggs crushed and the whites stifily whipped, and whisk all together over a gentle fire until just on boiling point, then let it simmer about i an hour. Strain through a. clean dry cloth, re-heat and season to taste before serving. A glass of sherry, a dessert- spoonful of French vinegar or lemon-juice and a pinch of castor sugar, are frequently added when re-heating the consommé. Tlme.—About 1 hour. Average Cost, 3s. to 3s. 6d. Seasonable at any time. Sufficient for 8 or 9 persons. 43.--CLEAR SOUP, PORTUGUESE STYLE. (Fr.--Consomrné a la Portugaise.) Ingredients.—2 quarts consommé, 1 large ripe tomato, 4} an oz. of butter, 12 French plums, 1 small leek, a pinch of cayenne. Method.-Wash the plums, put them in cold water with a little salt, bring to the boil, strain, and rinse in cold water ; return to the stewpan in which they were blanched, add suflicient clear stock to well cover, and cook slowly till tender. Wash and clean the leek, cut it into fine shreds or Julienne shaped strips about 1 inch long, wash well in cold water, drain, and cook for a few minutes with the butter, pour in some clarified stock or consommé, and cook slowly till tender. Carefully remove all the fat, pour in the consommé, and let it simmer for a few minutes. Put the plums in the soup tureen. Blanch and skin the tomato, cut it up into very small pieces or dice, free from pips, and put these also into the soup tureen. Add a pinch of cayenne pepper to taste, pour on the consommé, and serve. Tlme.--Ab0ut 1 hour. Average Cost, 4s. 2d. Sufficient for 8 persons. 44.-—CLEAR sour WITH FRIED QUENELLES. (Fr.—Consommé aux Quenelles Frites.) Ingredients—3 pints of clear soup (see Recipe No. 42), {~ of a lb. of leg of veal, or raw chicken. i an oz. of flour, 3' of an oz. of but— REcIPEs FOR CLEAR SOUPS 157 ter, a tablespoonful of good white stock, a teaspoonful of cream, 4} an egg, salt and pepper to taste. Method.—Mince the veal finely, or pass it through the mincing ma- chine 2 or 3 times. Melt the butter in a small saucepan, stir in the flour, add the stock, and cook until it leaves the sides of the saucepan clear and forms a compact mass round the bowl of the spoon : this is called a panada. Let it cool slightly, pound it and the veal well together, add the half egg and seasoning, pound until well mixed together, then rub through a wire sieve. Mix in the cream, shape into small marbles, fry in a little hot butter or fat, drain well, and add them to the soup just before serving. Time.-To make and cook the quenelle mixture, 30 to 40 minutes. Average Cost, as. 9d. to 35. Seasonable at any time. Sufficient for 6 persons. Nola—This mixture may also be shaped in small teaspoons or eggspoons, and poached in a little boiling water before being added to the soup. 45.---CLEAR SOUP WITH ITALIAN PASTE. (Fr.--—Consommé aux Pates d’Italie.) lngredlents.--3 pints of clear soup (see Recipe No. 42, p. 156), I table- spoonful of Italian paste (bought in packets). MethodF-Sprinkle the paste into the boiling soup, and cook it for a few minutes before serving. Crushed tapioca, sage or Florador may be used instead of the paste, also macaroni, vermicelli or spaghetti, but these must be cooked and but into short lengths before being added to the soup. Tlme.-—To cook the Italian paste, 10 minutes. Average Cost, 3s. Seasonable at any time. Sufficient for 6 persons. 46.-—CLEAR SOUP WITH RIBBON MACARONI. (Fr.-—Consommé aux Nouilles.) lngredlents.-- 3 pints of clear soup, 4 ozs. of fine flour, 1 dessertspoonful 0f grated Parmesan cheese, 1 egg, 1 saltspoonful of salt. Methed.--Mix the flour, cheese and salt well together, add half the egg, and, if necessary, a little water. Knead it vigorously with the palm of the hand until a fairly stifi but smooth paste is formed ; it must not be too moist, and should have a tenacious elastic consistency. Wrap in a floured cloth and let it stand for 1 hour or more, then roll out VERY thinly on a floured board, cut into narrm strips, and cook a few at a time, in salted boiling water. Strain and drain and add a hand- ful to the consommé a few minutes before serving. I58 HOUSEHOLD MANAGEMENT Tlme.—} an hour to cook the paste. Average Cost, 3s. 3d. Seasonable at any time. Sumelent for 6 persons. Nola—The remainder of Nouilles or Ribbon Macaroni can be heated up with White Sauce, and done an gratin. to be served for a luncheon or supper dish. 47.—-CLEAR TURTLE SOUP. (Fr.-—Potage Tortue Clair.) Ingredients.-} a lb. of the best sun-dried turtle, 1 small tin of turtle fat (this may be omitted), 1} a lb. of lean neck of beef, i a lb. of lean veal, the whites and shells of 2 eggs, 5 quarts of good stock, 2 onions, 2 carrots, 1 turnip, r strip of celery, bouquet-garni (parsley, thyme, bay-leaf, basil, marjoram), 12 peppercorns, 2 cloves, 1 blade of mace (tied in muslin), 2 glasses of sherry, r tablespooniul of lemon-juice, salt. Method.-Soak the turtle for 3 days, changing the water frequently. Put the stock, turtle, and a dessertspoonful of salt into a large stewpan and bring to the boil, then add the prepared vegetables, herbs, bag of peppercorns, etc., and when the stock boils remove the scum as it rises. Put on the cover and cook gently for 8 or 9 hours, adding more stock if that in the pan reduces very much. Strain, put the pieces of turtle aside, and remove the fat irom the soup when cold. Pass the beef and veal 2 or 3 times through the mincing machine, and add them together with the shells and stifily-whipped whites of the eggs to the soup, and whisk until it boils. Simmer gently for i an hour, then strain and return to the stewpan with the turtle and turtle fat cut into small squares, adding sherry, lemon-juice, and the necessary seasoning, and cook gently for a few minutes. Lemons cut in quarters are sometimes handed separately with this soup for 'those who prefer a stronger flavour of lemon. Tlme.--To make the stock, 9 to 10 hours. To clarify and re-heat, 11- to 1} hours. Average Cost, 8s. 6d. without stock. Seasonable at any time. Sufficient for 10 persons. 48.—COCK-A-LEEKIE SOUP. lngredlents.--A small fowl for boiling, r carrot, r turnip, 1 onion, 2 cloves, 1 small bunch of young leeks, 2 ozs. of rice, salt and pepper. “Method—Truss the fowl for boiling, put it in a large stewpan or stock-pot, with enough water to well cover it, add a little salt, and let it come to the boil. Remove the scum, then add the carrot, turnip (previously cleaned), and the onion, peeled and stuck with the cloves. \Nhen the iowl is tender take it out. Wash the leeks, trim off the roots and outside leaves, and cut into 1-inch lengths. Strain the broth (which should measure about 3 pints) into another stewpan, add the leeks and the rice, previously washed and blanched. Boil ior about Q an hour, season to taste, cut the fowl in half, divide one half into very RECIPES roa CLEAR soups 159 small pieces and put these with the soup. Use the remainder for some other purpose. Before serving, add a teaspoonful of chopped parsley to the soup. If preferred, the fowl need not be served in the soup, but it is essential that this soup should be made from chicken stock. Time. about 11, hours. Average Cost, 2s. rod. Suiiieient for6 persons. 49.--CUSTARD FOR SOUP. (Fr.---Garniture Royals.) Ingredients.——2 whole eggs, 2 yolks of eggs, 1 gill of white stock, salt and Pepper- Method.--Beat up the eggs in a basin, add the stock, and season with salt and pepper and a. little grated nutmeg. Strain this into a well-buttered plain tin mould; stand it in a stewpan containing a little boiling water, cover the mould with abuttered paper, and let it poach in a moderately heated oven for 20 minutes. When done, take out the mould and put in a cool place. Turn out when cold, and cut the custard into dice, cubes, or other fanciful shapes (known as Royal). Use for garnish in clear or thick soups. Tlme.—-2o to 30 minutes. Average Cost, 6d. quarts of soup. Seasonable at any time. 50.-PRINCE’S SOUP. (Fr.——Consommé aux Navets.) lngredients.—3 pints of boiling clear soup, (see Recipe No. 42, p. r 56,) i of a pint of turnip garnish, 2 tablespoonfuls of cooked green peas, 1 dessertspoonful of finely-shredded truffle, salt and pepper. MBihOdr—SCQOP the turnip into rounds the same size as the peas, and cook them until tender but not broken. Season the stock to taste, add the prepared turnip, peas and truffle, make thoroughly hot, and serve. Sufllcient for 3 or 4 Time—i an hour. Average Cost, 2s. 6d. Sutileient for 6 persons. Seasonable at any time. 5t.—-RICE SOUP. (Er.—Consommé au Riz.) lngredients.- 3 pints of consommé, (see Recipe No. 42, p. 156), 2 ozs. of Patna rice, salt and pepper. Method—Throw the rice into boiling water, let it cook rapidly for 5 minutes, then Wash and drain it well. Bring the stock to boiling- point, add salt and pepper to taste, and put in the rice. Simmer gently until the rice is quite tender, then serve. 'l‘lme.—From t 5 to 20 minutes. Average Cost, 2s. 3d. Sufficient for 6 persons. Seasonable at any time. I60 HOUSEHOLD MANAGEMENT 52.-—-SAGO SOUP. (Fr.—~Consommé an Sagou.) Ingredients.—-3 pints of consommé (see Recipe No. 42, p. 156), 1} oz. of fine sago, salt and pepper. Method.—VVash the sago in 2 or 3 waters. Boil up the stock, sprinkle in the sago, boil gently until it becomes transparent, then season to taste, and serve. Timea-eAbout 20 minutes. Average Cost, 2s. 3d. Sufficient for 6 per- sons. Seasonable at any time. 53.-—SEMOLINA SOUP. (F r.—-Consommé au Semoule.) Ingredients—3 pints of consommé (see Recipe No. 42, p. I 56), 1} oz. of semolina, salt and pepper. Method—Boil up the stock, and sprinkle in the semolina. Cook gently for 20 minutes, stirring almost continuously, then season to taste, and serve. Tlme.--About 30 minutes. Average Cost, 2s. 3d. Sufilclent for 5 or 0 persons. Seasonable at any time. Snrouna (Fr. 8M).~A wheat meal, prepared from the large grains of the hard wheats 05 southern Europe by a special proress of milling, which produces a very white coarse flour, rich in gluten, rendering semolina a valuable flesh-forming food. It is used for thickening soups, puddings etc. 54.-—SOLFERINO SOUP. (Fr.—Consommé Solferino.) lngredlents.—-1 quart of clear soup, (see Recipe No. 42, p. 156), 2 025- of choux paste. ' Method.--Make the stock and choux paste as directed, and season the latter well with salt and pepper. Have ready a. deep pan of hot fat, dip into it the bowl of a small teaspoon, fill it with choux paste» and smooth the surface with a knife previously dipped into the hot fat- As the shapes are formed drop them into the fat, and fry them slowly until crisp and lightly browned. Drain well, and add them to the soup when on the point of serving. ’l'lme.--About 15 minutes, to fry the shapes. Average Cost, 2s. 3d- Sutllcient for 4 persons. Seasonable at any time. 55.—SPRING SOUP. (Fr.—Potage Printaniere.) Ingredients—3 pints of unclarified stock, } gill each of green peas, french beans, asparagus tops, and chopped lettuce, 1 young carrot, 1 small onion, a bouquet garni, ilb. of gravy beef, the white of 1 egg; seasoning. Method.—Prepare the vegetables, and scoop out some small pea shapes of carrot. Cook all the vegetables separately in salted water. Put the RECIPES FOR CLEAR SOUPS 161 stock into a pan with the onion, herbs, finely minced meat, seasoning and white of egg. Whisk till it boils, then simmer for 10 minutes. Strain and reheat. Add the prepared vegetables and serve. Time.-r hour. Average Cost, 2s. 9d. Sufficient for 6 persons. Sea- sonable in April and May. 56.—TRANSPARENT SOUP. Ingredients.-—4 lb. of knuckle of veal, 2 ozs. of blanched almonds finely-chopped, 1} oz. of vermicelli crushed, 1 blade of mace, salt and pepper, 3 quarts of water. Method—Cut the meat into small pieces, break up the bones, put both into a large stewing-jar, and add the water, prepared almonds, mace, and a little salt and pepper. Cook slowly on the stove or in the oven until reduced to i the original quantity, then strain. \Nhen cold, remove every particle of fat, boil up the stock, sprinkle in the vermicelli, simmer gently for 10 or r 5 minutes, then season to taste, and serve. w Time.--To prepare the stock, 8 hours. Average Cost, 2s. 9d. Sufficient for 8 persons. Seasonsble at any time. 57.—VERMICELLI SOUP. (Fr.——Consommé Vermi- celle.) Ingredients.-—3 pints of consommé, (see Recipe No. 42, p. r 56), 2 023. of vermicelli, salt and pepper. Method—Crush the vermicelli between the fingers into short lengths. Bring the stock to boiling point, sprinkle in the vermicelli, boil gently £01“ 15 minutes, then season to taste, and serve. Tlme.--About 30 minutes. Average Cost, 2s. 3d. Sufficient for 5 or 6 Persons. Seasonable at any time. Vrnmcntr (Fr. vamicdle) is a eparation of macaroni in a fine, thread-like form, with the addi- 0f the yolk of eggs, sugar, an on, and cheese. Thick Soups. 58.--BARLEY SOUP. (Fr.-—Potage Créme d’Orge.) Ingredients.-r pint of white second stock, 1 pint of milk, I dessert spoonful of flour, I oz. of butter, salt and pepper, croutons of fried or toasted bread, 2 tablespoonfuls of fine crushed barley, sold in packets under the name of “ Creme d’Orge.” Method—Boil the stock and milk t0gether in a saucepan, melt the butter, stir in the flour, add the stock and milk and stir until it boils. G r62 HOUSEHOLD MANAGEMENT Sprinkle in the barley, stir and ecok until the mixture becomes trans' parent (about :0 minutes). Season to taste, and serve. The croutoni (small slices of bread cut into shapes) should be either fried in hot fat or cut from thin slices of toast. They should be handed separately. unless directions are given to put them into the soup before serving. Tlme.—2o to 30 minutes. Cost, 4d. to 5d. without the stock. Season- able at all times. Sulllclent for 4 persons. Notes—Rice and tapioca, finely crushed and ground, ma also be bou ht in packets, and will be found useful preparations for soups 0 this class. en not easily obtainable, ground rice, Fiorador, or Semolina will be found good substitutes. The well-known “ Potage Creme de Riz” can be made from this recipe using creme de riz instead of creme d’orge ; and either soup can be made ric er by emitting the flour, and butter, and in their place using the yolks of 2 eggs, and 2 tablespoonfuls of cream, which should be added to the soup a few minutes before serving. 59.-BARLEY SOUP (Another Method). (Fr.--Potage Créme d’Orge.) Ingredients.—3 pints of white second stock, 1 pint of milk, r}ounce5 of pearl-barley, 1} oz. of butter, 1 oz. of corn-flour, salt, pepper, nut' meg, croutons of fried or toasted bread. Method—Wash the pearl-barley until the water is clear, drain, put it and the stock into a stewpan, boil up, and simmer gently for 3 hours, stirring occasionally. Rub through a hair or fine wire sieve, return to the stewpan, add the milk and seasoning, and bring to the boil. Knead the corn-flour and butter together, put the mixture into the soup and stir until it becomes smoothly united with it. Add the nut' meg if liked, place the croutons of fried bread in the tureen, pour in the soup, and serve. Time—3i- to 4 hours. Average Cost—4d. to 5d. without the stock. Sufilclent for 6 persons. BARLIY (Ft. : OrgelA-Jl'his well known plant, which is a genus thorium) of the order Gumm, of Grasses, is probably the first cereal cultivated b man. It was-[gown in E; pt and Palestine in th‘ earliest recorded times, and Homer makes re erenee to it. e ancient gv tians, Greeks, and made beer from barley. The is princi ally used for making ma t, trom which beer. porter, and whiskey are manufactured. tch barley s grepared by [Pint wing the husks ot the grain and pearl-barley by the further recess of polishing an rmmdmg the grain. Barlev-water, a only coction of l-barlev, owing to ts emollient and diluent properties, forms s valuable medicine, tot patients ohzakeakadigestion. The constituent! 0t barley in 200 parts are :—Starch, 79; glutin, 6, wear. 7; . - 60.-—CABBAGE SOUP. (Fr.—Potage aux Choux.) lugredlents.--2 Small young babbages (finely shredded), a lablespuon' ful of finely chopped onion, 1 teaspoonful of finely chopped parsley, 2 pints of boiling water, 1 pint of milk, 2 tablespoonfuls of crushed tapioca (sold in packets), or fine sago, r teaspoonful of salt, 1 of a tear spoonful of pepper, 1 oz. of butter. Method.-Cover the shredded cabbage with boiling water, bring to the boil and strain. Return the cabbage to the saucepan, add to it 2 pints of boiling water, the milk, onion, parsley, butter, salt and pepper, RECIPES FOR THICK SOUPS 163 and boil gently for 15 minutes. Sprinkle in the tapioea- and 600k lo? a 11t 10 minutes longer, or until the tapioca becomes trimspal'entr then serve. _ Tiara—About 1» an hour. Average Cost, 6d. to 7d. Seasonable at any tlme- Sufficient for 8 persons. "define: (Fr.: (“mt-ran valued vegetable, so largely used for culinary purposes, is "Wed in almost every temperate region of the globe, and In he said state grows on the rocky ""5 or our own island, and still more extensively on the shores of Southern Europe. There are nummvus varieties or “ s ts " ot the common cabbage as the Savoy cabbage, kohl Rabi, the Portu- fifkhbdflfi cauliflower, gram, and seakale, which are grown for the table, and cooked in various ' Red or le cabb is used for ickling. The cabbage is one of the least nutritious of :rqi"t4blrs, as itpgdgtains agguet 00 per oeut‘.> of water. Sauerkraut. 8 Popular dab "1 Gelfmany- '* (ép‘rl‘d bv par king white cabbages, cut into small pieces, into a cask with layers of salt, mixed with "*7 M mme berries- When tennented. it a eaten with meat- 61~~CALVES’ TAIL sour. (Err—Peters: de Quew3 de Veau.) “ailments—2 quarts of second stock, 2 calves’ tails, 2 029, of butter, 02s. of flour, 1 onion sliced, I small carrot sliced, a bouquet-garni gal-81W. thyme, bay-leaf), a small blade of mace, 2 cloves, 1 glass of “TY, salt and pepper. Lleihod.--Wash, blanch and dry the tails, and divide them into sectlom- Boil the stock, add the prepared tails and vegetables, season to taste, put in the mace and cloves, and cover closely. Simmer very Kently from I} to 1} hours, or until the tails are sufficiently cooked. Meanwhile melt the butter in a stewpan, add the flour, and stir and cook SIOWIY until it acquires a nut-brown colour. Strain the stock and a d it to the flour, and stir over the fire until the whole is well blended. the pieces of tail, a few shreds of onion and carrot, the sherry, more seasoning if required. Make thoroughly hot, then serye. Timer—About 2 hours. Average Cost, is. 6d. to 29., exclusive of the stobk. Suiiielent for 6 persons. Seasonable at any time. and m" (Pr. ream-The name two to the oung of cattle. When under two months of age 9" atuh is called veal, and yields a large quan’tity of soluble extract, and is, therefore, much "UM and soups. 62.~_CQTTAGE soup, (Fr,--Potage a la Paysanne.) Ingi'edlents.—2 lb. of lean neck of beef, 1- of a 1b. of streaky bacon, I onion, I carrot, } a turnip, 2 lb. of potatoes, 2 ozs. of dripping, I tamgspoonful of rice, salt, pepper, and 2 quarts Of water. M(“both—Cut the meat into thin slices, the bacon into dice or cubes, and the soup vegetables into thin slices. Melt the fat in a stewpan, fry e baCOIl, meat and onion until nicely browned, then add the sliced vegetables, the water, salt and pepper, cover closely and simmer for I our. Meanwhile the potatoes should have been prepared, and if very arm, cut in two. Add them to the soup, and when they have been °°°king } an hour sprinkle in the rice. Cook gently for another 1» 164 HOUSEHOLD MANAGEMENT hour (2 hours altogether), and if the potatoes and rice are tender, season the soup to taste and serve. Time—21» hours. Average Cost, 18. 9d. Seasonable at any time Suillclent for 6 persons. 63.-—ENDIVE SOUP. (Fr.-—Potage au Chicorée.) Ingredients.-r§ lb. of knuckle of veal, free from bone, poultry gibletfi (9d. or is. worth), 1 onion, 2 cloves, 1 turnip, r carrot, r smalI bouquet-garni (parsley, thyme, bay—leaf), 2 endives (large heads), 1 02s. of butter, I 02. of flour, yolks of 2 eggs, 1% gills of cream, seasoning. nutmeg, salt and pepper, ground mace, paprika pepper. Method.—Cut the meat into pieces, wash and clean the giblets; put all in a stewpan with suflicient water to cover, about 2 quarts, add a teaspoonful of salt, and bring to the boil. Skim well. Peel the onion, insert the cloves, peel or scrape the turnip and carrot; add these to the above, also the bouquet-garni. Boil for about 1} hours of longer, and strain. Trim, wash and drain the endives, cut them into fine shreds, blanch and drain. Melt 1 oz. of butter in a stewpan. add the endives, and stir over the fire for 5 minutes. Moisten with sufficient stock, and cook until tender, then put it into the prepared stock. Allow this to boil up. Melt the remainder of the butter, stir in the flour, cook a little, and moisten with a little cold milk. Pour this into the soup, and continue to cook the whole a. little longer, then pass through a fine sieve. Return to the stewpan, season to taste with salt. pepper and nutmeg, also a tiny pinch of ground mace and paprika- Put the cream and egg-yolks into the soup tureen, beat up well, and pour the boiling soup gradually into the tureen. The soup is then ready for table. Average Cost.---3s. 6d. Sufficient for 8 persons. Seasonable from Octo' her to April. Esnrvx (Fr. chicorés).—-The curled leaves of this plant—lmown also as " garden snorory "--whe!' blanched are used for soups, stews and in salads. The endive. which belongs to the C hicomme of Lettuce division of the Composites, is a native of China, but grows well in Britain, where it was intm' duced in the sixteenth century. From one species the chicory used in the adulteration of coflee is obtained. 64.—FLEMISH SOUP. (Fr.-—Potage a la Flamande.) ingredients—z quarts of boiling stock or water, } a pint of milk, 2 lb. of potatoes sliced, } a head of celery cut into short pieces, 2 onions sliced, 3 ozs. of butter or fat, salt and pepper. Method.--Heat the butter in a large saucepan, add the prepared vegetables, cover closely, and cook gently for l» an hour, stirring or shaking the ingredients occasionally. Add the boiling stock or water RECIPES FOR THICK sours 165 and a seasoning of salt and pepper, boil gently until the potatoes are soft, then rub the whole through a wire sieve. Re-heat, add the rqflk, season to taste, make thoroughly hot, and serve. Time.—From I} to :2 hours. Average Cost, 8d., exclusive of the stock. Sufficient for 8 persons. Seasonable at any time. 65.——GIBLET SOUP. (Fm—Potage aux Abatis.) Ingredients.--The giblets of a goose, turkey, ducks, or chickens, to one set allow 1 lb. of lean beef, and 3 pints of stock or 2 pints of water, i a carrot, 1 small onion, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), 1 oz. of butter, 1 dessertspoonful of flour, } a glass of sherry, salt, pepper, 1 tablespoonful of macaroni, cooked and cut across into tiny rings. Method—Skin the gizzard, scald and skin the feet, wash the neck and liver, dry and cut into small pieces. Melt the butter and fry the giblets, meat and sliced vegetables until brown, then add the stock, herbs, salt and pepper, and when boiling skim well. Cook gently for 2 hours, then strain and return to the stewpan. When boiling, mix the sherry and the flour smoothly together and add to the soup, also the macaroni and any . necessary seasoning, simmer a few minutes longer, and serve. Timer—2i to 3 hours. Cost, exclusive of the giblets and stock, rs. to ts. 2d. Seasonable at any time. Sufficient for 5 or 6 persons. 66.-—-GOOD WOMAN’S SOUP. (Fm—Potage a la Bonne Femme.) lngredlents.--1 quart of white stock, 1 white-heart lettuce, 1 thick slice of cucumber (the length of which must equal the breadth of the cucumber, so that a square block may be cut), a little tarragon and chervil (these may be omitted when not easily procurable), I oz. of butter, the yolks of 2 eggs, } of a pint of cream or milk, salt and pepper. Method.--Wash and shred the lettuce finely, cut the block of cucumber lengthwise into thin slices, and the slices into match-like strips. Melt the butter, and fry the vegetables for 5 or 6 minutes, then add the stock, salt and pepper, and boil slowly until the lettuce is tender (10 to 15 minutes). Beat the yolks of the eggs, add to them the cream or milk. Let the soup cool slightly, then pour in the yolks and cream, and stir until the soup thickens, but it MUST NOT BOIL or the eggs will curdle. ’l‘ime.—To prepare and cook, about 40 minutes. Cost, 2s. to as. 3d. Seasonable almost at any time. Sufficient for 4 persons, I66 HOUSEHOLD MANAGEMENT 67.-GRAVY SOUP. (Fr.—-Potage au Jus.) Ingredients—3 pints of second stock or gravy stock, 1 lb. of neck or shin of beef (lean), r carrot, 1 onion, i a turnip, I strip of celery. bouquet-garni (parsley, thyme, bay-leaf), 8 peppercorns, 2 cloveSv 1 oz. of butter, 1 oz. of flour, salt and pepper. Method.—Cut the meat into small pieces. Make the butter hot in the stewpan, put in the meat and sliced vegetables, and fry until brown. Add the stock, herbs, peppercorns, cloves, and seasoning. and cook very gently for 2} to 3 hours, strain, return to the saucepan. boil up, mix the flour smoothly with a little cold stock, p0ur it into thfi soup, simmer 5 minutes longer, add seasoning to taste, and serve. Timer-3} to 4 hours. Average Cost, rod. to rs. without the stock. Seasonable at any time. Sumclent for 4 persons. 68.---GUMBO SOUP. (Fr.--Potage Gombo.) lngredlents.--r quart okras, 3 pints beef stock (see Recipe No. 3. p. i 39), 6 tomatoes, } pint Lima beans, salt, pepper, 1 tablespoonful of chopped parsley. Nahum—Mince the okras, and cook them in the stock with the sliced tomatoes and the beans. When tender, rub all through a fine sieve, re-heat, season with salt and pepper, and add I tablespoonful of chopped parsley. Tlme.--r hour. Average Cost, 25. 6d. to 35. Seasonable at any time. Sufiiclent for 6 persons. 69.--HARE soup. (Fr.--Purée de Liévre.) Ingredients.—3 quarts of second stock, I hare or the bones and in- ferior parts of a hare, 2 ozs. of butter, 1 tablespoonful of cornfiour, 1 small onion, 1 small carrot, 1} a small turnip, 1 strip of celery, a bouquet‘ garni (parsley, thyme, bay-leaf), rz peppercorns, 1 glass of port wine. salt. Method.—-Wipe the hare with a clean damp cloth and cut it into small joints. Melt the butter in a stewpan, put in the hare, the vegetables sliced, and the herbs, and fry until brown. Add the stock, salt and peppercorns, and simmer gently for 3 hours. Strain, remove the meat from the bones, and pound it well in a mortar. Rub it through a fine sieve, then return it and the stock to the stewpan, and when boiling add the wine and the cornfiour, previously mixed smoothly together- Stir and cook for a few minutes, season to taste, and serve. Time.--4 hours. Average Cost, 4s. to 55., when made from a whole hare, not including the stock. Seasonable from August to Marci» Sufilclent for 10 persons, RECIPES FOR THICK SOUPS 167 70.--HARE SOUP. (F r.—~Potage de Liévre.) Ingredients—A hare fresh killed, 1 lb. of gravy beef, t lb. of raw lean hflm, 1 oz. of butter, I tablespoonful of well-browned flour, I rmedium- lfed onion stuck with 3 cloves, 1 small carrot sliced, Q; of a pint of port “me or 1 pint of good stout, salt and pepper, 3 quarts of water. _ Method—Skin and paunch the hare, saving as much blood as pos- 81b1e. Divide it into small pieces, put them into a stew-jar, add the eel and ham cut into small pieces, the blood and liver of the bare, he water, onion, carrot, and a. good seasoning of salt and pepper. ver closely,and cook gently, either on the stove or in the oven, for 5 01' 6 hours. Meanwhile brown the flour either in a clean frying-pan 01' On a plate in the oven, let it cool, then blend it smoothly with the 11tier. Form into small balls, and add them with the wine or stout O the contents of the stew-jar about 1 hour before serv ing. Strain, add the best parts of the hare, Season to taste, and serve. Time—From 5} to 6} hours. Average Cost, 6s. to 85. Sulllelent ior 01' 10 persons. Seasonable in winter. MT"! Cosmos Hun (Fr. film) is found in all parts of Europe, And in home parts oi Asia. Its N or" ta‘lTlv-l'ed in the back and white underneath; in wmter the colour of the mountain here of Nathan Bum!” changes to white. The average length of the hare is about two feet and its we ght pm: from 8 lb. to :4. lb. The flesh is dark and dry, and devoul of fat, but its devour is mm h “d b What old the ears of the hare are dry and t1 augh, the haunches thick, and the clam rugged h“ lunt. The ears of gaunt; hares tear easily, and its claws are both smooth and sharp. The e tvv \ J1“ noted for its timi but, as a protection from its enemies, it possesses great acuteness of “will lad remarkable swiftness of toot. The hare and rabbit are typical examples of the rodent "Feds oi the genus Lepus. 71-~—~HUNTER’S sour. (Fr.-—Potage a la Chasseur.) Ingredients—5 pints of second stool: or water, the remains of pheae I 1 t8. partridges or other game, 4 ozs. of raw lean ham, 3 025. of butter, sh °Z- of flour, 1 onion sliced, 1 small carrot sliced, I or 2 strips of celery redded, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper. intMethod—Heat halt the butter in a stewpan, add the game divided ° small pieces, the ham, the prepared vegetables, and the bouquet- a‘rnl. and cook slowly for i an hour, turning 0r shaking the ingredients c equentlyi Add the stock or water and seasoning of salt and pepper, rover closely, and simmer gently for 2 hours. Meanwhile heat the er[launder ot the butter, add the flour, and cook gently until it acquires a hilt-brown colour. Strain the stock on to it, stir and boil gently until qulte smooth, then garnish with a iew strips of game and vegetables, liaison to taste, and serve. ' Tlme.-About 3 hours. Average Cost, 8d., in addition to the game stock. Sufficient for 8 persons. Seasonable in winter. 72-~—-KIDNEY SOUP. (Fr.--Potage aux Rognons.) In81'lldlents.---3 pints of second stock or _water, 1» lb. ox kidney I68 HOUSEHOLD MANAGEMENT 1} 1b. of lean beef, r 02. of butter, 1 oz. of flour, 1 tablespoonful 0f coarsely chopped onion, 1} a tablespoonful of chopped parsley, salt an!l Pepper- Method.—Cut the meat and kidney into very small pieces. Melt the butter in a stewpan, and fry the meat, kidney, parsley, and onion until brown. Put in the stock or water, salt and pepper, bring to the boil, skim well, then cover, and simmer gently for 3 hours. Strain. pound the meat if convenient, if not, rub as much as possible of it through a wire sieve. Return the soup to the saucepan, and when boiling add the purée of meat, and the flour (previously mixed smootle with a. little water), simmer for a few minutes, and serve. If preferred, the soup may be garnished with a little carrot and turnip, cooked and cut into some small fancy shape. Time.—From 4 to 4} hours. Average Cost, rod. to re. Seasonal)" at any time. Sufficient for 4 persons. 73.—-LIEBIG SOUP. Ingredients.—r pint of stock, 1 teaspoonful “ Lemco ” salt and pep' per, any garnish that is seasonable or liked. Method.—This can be made thick or clear. It is quickly prepared, and is very tasty as well as nourishing. To every pint of thick or clear soup add 1 teaspoonful of Liebig’s Extract of Meat, called “ Lemco," stil’ until it boils, and serve hot. This soup may be varied to any extent by adding such vegetables as carrots, turnips, celery, green peas, asparagus, vermicelli or macaroni as a garnish. Bone stock or gravy stock does well for this soup. Time.—-$ minutes to make the soup. Average cost, without garnish, about 6d. 74.—-MACARONI SOUP. (F r.--Potage de Macaroni.) lngredlents.-3 pints of stock made from the bones and trimming?3 of meat (see Bone Soup), 1 oz. of butter, 1 oz. of flour, 2 ozs. of macaroni, salt and pepper. Method.--Put the macaroni into boiling salted water and boil quickly until tender (20 to 30 minutes), then cut it into short lengths. Boil the stock, knead the flour and the butter together, add the compound to the stock, and stir until it becomes smoothly mixed with it. Season to taste, put in the macaroni, cook for 5 minutes, and serve. Time.-4o to 50 minutes. Average Cost, about 2d. without the stools Seasonable at any time. Suilicient for 6 persons. .nasauaszsn-tnzn a?.r.rsttzrt.liainltm sans, was; into a stiff paste with a small uantity of water. The mass, placed in a hollow. cylindrical v is squeezed through apertures 0 various sizes by means of a powerful screw. That pressed RECIPES FOR rmcx sours 169 fine holes is called vermicelli. While issuing from the holes, the macaroni is partially baked by a fire placed below the cylinder, and at the same time it is drawn away and hung over rods to either by artificial heat or in the sun; the sun-dried macaroni is esteemed the best. Macaroni a nutritious and wholesome food, and is used for thickening soups, for puddings, and other forms cookery. Macaroni paste rolled out into fiat cakes is cut into various shapes and devices, and sold under the designation 0 “ pastes." 75.--MILK SOUP. (Fan—Potage au Lait.) lngredients.-3 pints of boiling milk, 2 ozs. of butter, 1 oz. of flour, } a small white cabbage finely shredded, salt and pepper. Method—Heat the butter in an enamelled or well-lined saucepan, add the cabbage, and let it cook gently for 15 or 20 minutes. Now add the boiling milk, simmer gently for about 10 minutes, then stir in the flour, which must previously have been smoothly blended with a little cold water. Stir and boil gently for 6 or 7 minutes, then season to taste, and serve. Time.-About 40 minutes. Average Cost, 8d. Sufficient for 6 persons. Seasonable at any time. 7d.—MULLIGATAWNY SOUP. (Fm—Potage a l’Indienne.) lngredients.—2 quarts of water, 2 lb. of mutton (a tin of Australian mutton may be used), 2 onions, 2 carrots, 2 apples, 1 small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 2 tablespoonst of flour, 1 tablespoonful of curry powder, the juice of i a lemon, salt. Method—Remove the fat from the mutton and melt it in the sauce- pan. Have the apples and vegetables ready sliced, and when there is sufficient liquid fat to fry them, take out the pieces of fat, put in the vegetables, and cook them for 15 minutes. Sprinkle in the flour and curry powder, fry for a few minutes, then add the meat in small pieces, a teaspoonful of salt, the herbs and water. When the com- pound boils, remove the scum as it rises, then cover and cook gently for 3 hours. Strain, rub the meat through a wire sieve, and return to the saucepan. When boiling, add the lemon-juice, season to taste, and serve. Well-cooked rice should be handed round with this soup. Tlme.--4 to 41} hours. Average Cost, 1s. 6d. to rs. 8d. Seasonable at any time. Sufficient for 6 persons. Nola—The bones and remains of any kind of meat or poultry may be used instead of Mutton. The soup would take its name from the materials employed as Oxtail Soup, Indian Style. (Fm—Queue de Boeuf a l’Indienne.) Rabbit Puree, Indian Style. (Fm-Puree de Lapin a l’Indienne.) 77-—OX CHEEK SOUP. (Fr.--Potage de Moufle de Boeuf.) IWdients._5 quarts of water, I ox cheek, 2 onions, 2 carrots, 1 :70 HOUSEHOLD MANAGEMENT turnip, 1 strip of celery, a bouquet-garni (parsley, thyme, basil, mare joram, bay-leaf), :2 peppercorns, 4 cloves, 2 blades oi mace, 2 ozs. of buttfil‘, 2 013- Of flOlll'v Method—Soak the cheek in salt and warm water for 5 or 6 hours, changing it 2 or 3 times. Prepare the vegetables and cut them intO‘ thick slices, melt the butter in a. large stewpan, add the vegetables to it, and try until brown. Well wash the ox Cheek, break the bones into small pieces, and put them into the stewpan ; also put in the herbs, seasonings, meat: and water. Bring slowly to the boil, skim well, put on the cover and simmer gently for 3 hours, or according to the size of the cheek, strain, return the soup to the saucepan, and bring to the boil. Mix the flour smoothly with a little cold water or stock, pour it into the soup, stir and simmer ior 5 or 6 minutes. Cut the smaller pieces of meat into dice and add them to the soup, also cut a few dice oi cooked celery and carrot, Season to taste, and serve. Tlme.—About 4 hours. Average Cost, 2s. 6d. Seasonsble in winter' Sufilclent for 12 persons. Tarts (Fr. tipsy—flhere are numerous species 0! this aromatic plant, which 86 native to the temperate regions. The wild variety in Britam is characterized by its well-known fragrant smell. The cultivated garden-thyme is indigenous to the south oi Europe 7 its mg leaves and tops are u ed for flavour-mg soupsand sauces, and as an ingredient in stuthngs. rom the essential onl con— tained in thyme s flavourmg essence as prepared. 78.-OXTAIL SOUP. (Fr.--Potage de Queue de Boeuf.) Ingredients.-1 oxtail, 2 quarts of second stock or water, 2 onions, 2 carrots, 1 turnip, 2 strips of celery, 2 ozs. of butter, 2 ozs. of lean ham or bacon (cut into dice or cubes), a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns, 2 cloves, salt, 1 glass of sherry, 1 table- spoonful of comfiour. Method.—Cut the tail into small joints, put it into a stewpan, cover with cold water, boil up and strain. Dry the pieces of oxtail, roll them in flour, put them with the ham and sliced vegetables and but- ter into the stewpan, and fry until brown. Then add the stock, herbs peppercorns, cloves, and salt, boil and skim well. Put on the lid and cook very gently for about 4 hours. Strain, remove the fat, re- turn to the stewpan, and when the soup boils add the sherry and com- flour smoothly mixed together, stir and cook for a few minutes. Serve the smaller pieces of the tail in the soup, the remainder may be re-heated in a good brown sauce and served as an entrée. Time—5} to 6 hours. Average Cost, 25. ed. without the stock. Seasonable at any time. Sulllclent for 6 persons. Ta: ()1: (Fr._t Boeufl.--The name of var: :us breeds of ungulatr-d or "buried " ruminants of the sub-family Bomdae._ Lille the sheep, the 0: (including under this desi auon also the cow) in its domesticated state is one of the most valuable of animals tor its flesh an the various products of its skin, horns, hair, bones and milk. 80 highly was the ox prized b the ancient Egyptians that it was regarded as a special object of worshiv. and at the oresent dav e cow is still venerated by the RECIPES FOR THICK SOUPS 171 Hindus. It forms one of the signs (Taurus) of the Zodiac. Orton and sh have from the earliest i8! been used tot' Ichgms sacrifices. They also constituted the wealth o the earlier races. The 011 stock 0! existing breeds is unknown. The Chillinghnm cattle are a type of the older wild ox "1 a" “PM ‘9 be the descendants of the Urus, or " mountain bull," inhabiting the forest districts 0t Bntam at the time oi the Roman invasicm. The Aurochs, or Lithuanian bison, is also an example of the wild variety The chief breeds in Britain are the A ' , Alderney, Kyre, and Durham short- hom,_ with crimes between these varieties, bred for or the dairy. A large (inantity oi beet is now imported trom America and Canada. Beet constitutes the principal article 0 animal iood, and 3 highly nutntious, but less digestible than mutton. It's constituents are :--In 100 parts: Water, 73-0; pretends, am; tats, 0.0; salts, to. 79.—-PARTRIDGE SOUP. (Fr.—-—Potage de Perdrix.) lngredients.—2 quarts of second stock, I cold roast partridge, or the remains of two or three, {- ot a lb. ofcalt’s or chicken’s liver, 0st of lean bacon or ham, 2 bzs. of butter, 1} ozs. of flour, 1 bouquet-garni (parsley, basil, marjoram, thyme, bay-leaf), i glass of port or sherry, salt and pepper. Method.—Cut a teaspooniul of small dice from the breasts oi the birds and put them aside. Cut the remainder oi the birds into small pieces, the liver into thin slices, and the bacon into dice. Fry all these to- gether in 1 oz. of butter until brown, then add the stock, bouquet-garni, seasoning, and simmer gently for 11} to 2 hours, keeping the compound well skimmed ; strain, pound the meat in a. mortar and rub it through a sieve, or, when pounding is inconvenient, rub as much as possible through a wire sieve. Melt the remaining oz. oi butter, stir in the flour, and cook until brown. Pour in the stock, stir until it boils, add the purée of meat, wine, seasoning if necessary, the dice of. partridge, simmer for a few minutes, and serve. Time—2} to 3 hours. Average Cost, 9d. without stock and partridge. Seasonable irom September I to February. Sulllcient for 6 persons. Tim Pans-nines: (Pr. Marley—The oornmon partridge is in Britain the most abundant oi the game birds, and belongs to the same tarmlv as the grouse. Its general colour is ash-grey, varied by brown and blank. The male partridge is about rs inches in length; the female is somewhat smaller. lt feeds principally on grain and insects. The eggs to olive-brown, and the young brood is known as a “ covey." A characteristic of the partridges is their habit of associating together and tre eating their native locality. The French partridge, or red-legged variety, a native of southern urope, is larger than the English variety, and is numerous in the eastern counties of England. It is stranger: on the wing than the English bird, and does not fly in covevs. The eye is pencilled in front and behind by a white th, and its eggs are yellowish white marked With brown. In the United States levers! spades ct quail are called partridges. 8o.—QUEEN SOUP. (Fr.——Potage a la Reine? Ingredients.—r chicken, 3 quarts of white stock, 4 ozs. of bacon, I carrot, 1 onion, I bunch of parsley, thyme, bay-leaf, 3 ozs. of butter, I oz. of almonds, 4 ozs. of breadcrumbs, chicken quenelles, seasoning, l a pint of milk. Method.--Slice the bacon and put in a stewpan together with the vegetables, herbs, etc- Place the chicken, previously trussed as for boiling. on top, season with pepper and salt, pour in I quart of stock, cover with alid, and let it .reduce slowly; add the remainder of the stock, boil slowly, skim, and continue to boil until tender. Remove the I72 HOUSEHOLD MANAGEMENT chicken, free it from skin and bones ,- pound the meat in a mortar with breadcrumbs, season with salt and nutmeg, moisten with all the stock, and rub through a fine sieve. Return to the stewpan. Peel and pound the almonds, boil in milk and pass through a tammy. Add this to the soup together with the butter just before serving. Serve the soup with a garnish of small chicken quenelles, also a handful of freshly cooked peas or asparagus points. Average Cost.—6s. rod. Suillclent for 8 persons. Seasonable at any time. 8r.——RABBIT SOUP WITH SORREL. (Fr.--Potage de Lapin a l’Oseille.) lngredients.—3 quarts of water, 1 rabbit, } a lb. of shin of beef, 2 ozs. of lean bacon, 1 onion, 1 small carrot, a few leaves of sorrel, IO pepper- corns, 2 cloves, 2 blades of mace, 2 ozs. of butter, 1} ozs. of flour, I dessertspoonful of finely-chopped parsley, t teaspoonful of lemon-juice, salt and pepper. Method.-—Cut the bacon into dice or cubes, the beef into small pieces, and the rabbit into small joints : from the back out one or two nice fillets. Melt the butter in a large stewpan, and fry the beef, bacon, and rabbit until brown ; put the small fillets aside, to be used later as a garnish. Add the water, sliced carrot, the onion, into which the cloves should be stuck, peppercorns, mace and salt, bring slowly to the boil, and skim well. Cook slowly for 3 hours, then strain. Put the beef into the stock-pot. The meat of the rabbit and the bacon pound well, and rub through a fine sieve. Re-heat the soup, mix the flour smoothly with a little cold stock, add it to the soup, stir and cook for a few minutes. Put in the purée of meat. Wash the sorrel, cut it into fine shreds, blanch, strain, and put into the soup. Cut the fillets of fried rabbit into dice, and add them, together with the lemon-juice, parsley, and any necessary seasoning, to the soup, and serve. Tina—About 4 hours. Average Cost. 2s. 4d. to 2s. 6d. Seasonable from September to March. Sufficient for 10 persons. 82.--RABBIT SOUP (WHITE). (Fr.—-—Potage de Lapin.) Ingredients—I rabbit, 3 pints of second stock, 1 pint of water, 4 ozs. of gammon of bacon, 1 onion, a piece of celery, 1 small bunch of savoury herbs, 1 oz. of butter, 1 oz. of flour, 1} a pint of milk, seasoning. Method.-—Skin the rabbit, wipe it with a damp cloth, and cut it up into small pieces. Put it in a stewpan with 3 pints of stock and 1 pint of water, bring it to the boil, skim, and add the bacon, the onion (stuck with a clove), celery and herbs. Cook gently for 1} hours, or until RECIPES FOR THICK SOUPS 173 the meat is quite tender. Remove the best pieces of rabbit (these can be used for croquettes, etc. ), and the bunch of herbs. Melt the butter, add the flour, mix well, stir in the milk, and boil. Stir into the pan containing the soup, simmer for 20 minutes, season with salt, pepper and nutmeg, and rub through a sieve. Re-heat, and add, if liked, a cupful of cream. Serve with iried bread croutons. Tlme.—r§ to 2 hours. Average Cost, 2s. 3d. Sufficient for 8 persons. Seasonable from October to January. 83.--RABBIT sour> (BROWN.) This is made in a similar manner as explained in the foregoing recipe, the only difference being that the rabbit is tried after it is cut up, and brown stock should be used. The bacon and rabbit should be fried in dripping until they acquire a brown colour, after which the flour used {or thickening must be tried also. The stock and water is then added, with the vegetables, etc. Cook gently for 1} hours, and strain, season to taste, then serve. This soup should be of a dark fawn colour. It is best to omit the cream mentioned in the foregoing recipe. 84.—RICE SOUP. (Fr.—Potage au Riz.) Ingredients—2 pints of white second stock, 1 pint of milk, the yolks of 2 eggs, salt and pepper, 3 tablespoonfuls of rice. Method.—Boil the stock, add the rice, previously well-washed, and simmer gently for about 1} hour, or until the rice is thoroughly cooked. Rub through a hair sieve, return to the stewpan, add the milk, and boil. Beat the yolks of the eggs with a little milk or cold stock. let the soup cool slightly, then pour in the eggs and stir until the soup thickens. Season to taste, and serve. Timer—=1» to 1 hour. Average Cost, 5d. to 6d. without the stock. Seasonable all the year. Sufficient tor 6 persons. Rica (Fr-.2 Ris).—-'lhis important food-plant, which belongs to the natural order of the Grassel was long known in the East before it was introduced into Egy t and Greece, and forms the principal article of diet of the Hindus and Chinese. It is now extensiv cultivated in the low grounds of the tropical and sub-tropical districts of South-East Asia E t, ' a, Japan, Java, Central America, an grows luxuriantly in the rich alluvial deposits oi the ile. The stalk of the rice plant varies trom one to six feet, and is erect, round, and jointed: its leaves are large, firm, and spear-shaped; the seeds are white and oblong, varying in form according to the difierent varieties, as the Carolina, Rangonn, Patna, and other kinds. Rice in the husk is called “ paddy.” It is a light and wholesome iood, but is very poor and deficient in proteids, fats, and salts, and therefore contains only a small proportion of nitrogenous or flesh-tormmg matter. 5 in roo ts, and should be used in combina- tion with meat, peas, or beans to supply the proteids, tat, an common salt. 85.—-SAGO SOUP. (Fr.—Potage de Sagou a la Creme.) Ingredients—3 pints of second stock, 1 pint of milk, 1- a pint of cream, 3 ozs. 0! fine sago, the yolks of 3 eggs, I bay-leaf, sugar, salt and pepper. Method.—Put the Stock and bav-leaf into a stewpan, when boiling :74 HOUSEHOLD MANAGEMENT sprinkle in the sage and cook gently for 20 minutes, or until the sagO is transparent. Add the milk, a good pinch of sugar, salt and pepper to taste, and continue to simmer a few minutes longer. Beat the yolks oi the eggs and the cream together, add these to the soup, and stir until it thickens, but it must net be allowed to boil or the eggs will curdle. Remove the bay-leaf, and serve. ‘l'lme.—-4o minutes. Average Cost, ted. to ts. without the stock- Seasonable at any time. Sufllclent for 8 persons. Nola—This Soup, the principal ingredients oi Which are sage and eggS. has always been considered very beneficial to the chest and throat. In various quantities and in different preparations, sage and eggs have been par- taken of by many iamOus singers, including the celebrated“ Swedish Night- ingale," Jenny Lind, with considerable benefit to the voice in singing. Saoo (Ft-J: Segos).¢-A farinaceous food obtained ions the cellular starchy pith o! sevu'al special of a genus of palms, especially Sagas Luvs's and Sages: Rumphs's', the latter yielding the finest kind of sago. Both of these species are natives of the Malay Archipelago. Ihe Malay word sags meami “ bread,” from the dunmstarme that sage forms the chief farinaceous diet of the Malays. To procuw sago the trees which grow to a height of about thirty feet, with a diameter of about one and a halt feel, are felled, with their owering spike forms. From the stems, which are cut into eonvmient sections. the pith is extracted. and beaten in receptacles of cold water to separate the starch granules from the woody filaments with which they are associated. After washing and straining, the meal is dried. For exportation the moist sage is dried and rubbed to smaller granular pellets, and according to the size of these is designated “ pearl,” “ medium," or “ bullet ” sago. An imitation is made trom potato starch, but is easily detected by the microscope; A oommms variety of nag. is made in India and Ceylon from various palm-trees. Sago, hem itsready solubility, is easy of digestion, and in vahiabh light, nutritious, farinaceous food. It is largely used in the preparation of soluble cocoas. axe-sum or BEEF sour. (Fr.--Potage de Boeui.) Ingredientai—2 lb. of shin of beet, 3 quarts of water, a ozs. of butter or dripping, I or. of flour, r onion sliced, I carrot sliced, } of a turnip sliced, a bouquet-garni (parsley, thyme, “bay-leaf), 6 peppercorns, Salt.- Method.-Heat the butter in a saucepan, put in the prepared onion, carrot and turnip, and fry them "brown. Add the water, the meat cut into small pieces, the bouquet-gami, peppercorns, and a little salt. and simmer gently for 3 or 4 hours. Strain, skim well, re-heat, and stir in the flour previously mixed with a little cold water. Boil gently for 5 or 6 minutes, then serve garnished with a little cooked vegetable, macaroni, or other tarinaceons substance. “ma—From 3% to 4} hours. Average Cost, 1s. 36.. to Is. 5d. Sufiicleni for 8 persons. Seasonale at any time. 87.—SOUP WITHOUT MEAT. (Fr.—Soupe Maigre.) Ingredients—2'} quarts of boiling water, 4 ozs. of butter, 2 onions cut into dice, i head of celery cut into dice, 2 lettuces shredded, 2 handfuls of spinach, 2 or 3 sprigs of parsley, 2 or 3 teaspooniuls of vinegar, the yolks of 2 eggs, salt and "pepper. RECIPES FOR THICK sours 175 Method.-—Heat the butter in a stewpan, add the prepared vegetables, Myer closely, and cook very slowly for about l an hour. Now add the borling water and a seasoning of salt and pepper, and simmer gently until all the vegetables are tender. Beat the yolks oi eggs slightly, “<1 gradually a. few tablespoonfuls of the boiling soup, and when th"rimfihly blended add the preparation to the contents of the sauce+ Pdn. Stir and cook gently for a. few minutes to cook the eggs, then add salt, pepper, and vinegar to taste, and serve. Tlme.—From 11- to 1% hours. Average Cost, is. 3d. Sumelent for 7 0r 8 perons. Seasonable at any time. Ll'r'rver (Fr. 2 Laitue).—A herbaceous annual plant 0!! the genus Laduco of the order Composita "hit it includes the chicory tribe, with anal! pale yellow flowers. It grows in the temperate (W "Id the garden lettuce is cultivated as a salad herb. The lettuce was known to the Greeks and Romans. and has been in use in England since the time of Elizabeth. There are various gardeners' varieties of the [PthOdlfiiatitm‘ oi the cabb e variety, and that with long oblong leaves. The lettuce :Rgnld be eaten while young; when in ower it possesses narcotic and ' poisonous properties. From charm teriste milky juice 0! the lettuce, Lactucorum, or “ lettuce opium," used medicinally as an a1IOdv'ne, is prepared. 8s.—SPRING SOUP WITHOUT MEAT. (Fr.—-Potage Printaniére Maigre.) lmdifilltSwY-ii pints oi water, 1 head of lettuce, { of a white-heart citbbage, I carrot, r turnip, 1 onion, ; leeks, } a head of celery, ; small cauliflower, 4 ozs. of butter, croutons (or small slices) of toasted bread, Salt and pepper. Method—Cut the flower of the cauliflower into small pieces and put them aside, cut the tender part of the stalk into small pieces. Prepare the rest of the Vegetables and shred them finely, melt the butter in a rge stewpan, put in the shredded vegetables and the stalk of the cauli- flower, and cook without browning for 20 minutes. Add to them the Water, salt and pepper, and cook gently until tender (about 1 hour) ; 20 minutes before serving. put in the sprays of cauliflower. Cut 2 or 3 slices of very thin well-browned toast into small dice, and put them into the tureen. Add any necessary seasoning to the soup, and serve. “ma—About 1} hours. Cost, rod. to Seasonable in spring. sufficient for 6 persons. 89.—-TAPIOCA CREAM SOUP. (Fr.—-Potage au Tapioca.) Ingredients.-r quart of white stock, or half stock and half milk, * of a pint of cream, the yolks of 3 eggs, I tablespoonful of fine sago or crushed tapioca, salt and pepper. 176 HOUSEHOLD MANAGEMENT Method.—The stock should be well flavoured, otherwise it must be simmered with a little onion, carrot, celery and herbs, and then strained for use. Bring the stock to boiling point, sprinkle in the sago, or what' ever is used in its place, and stir and cook until it becomes transparent, then let the soup cool slightly. Mix the yolks of the eggs and the cream together (a i of a pint of milk may be substituted when it is not con- venient to use cream), add to the soup and stir till it thickens : it should have the consistency of single cream. When a thicker soup is desired, mix a teaspoonful of flour or cornflour with a little milk, and add it to the soup at the same time as the sago. Season to taste, and serve. Time.—-2o to 30 minutes. Cost, about 9d., not including the stock- Seasonable at any time. Sufficient for 8 persons. 90.—-TOMATO SOUP. (Fr.--Potage aux Tomates.) Ingredients.—I quart of second stock or water, 2 lb. of tomatoes, either fresh or tinned, 2 ozs. of lean ham (this may be omitted when using stock), 1 oz. of butter, 1 tablespoonful of fine sago, 1 onion, 1 carrot, or bouquet-garni (parsley, thyme, bay-leaf), salt, pepper, castor-sugar. Method.-Slice the tomatoes, onion and carrot ; cut the ham into small dice cubes. Melt the butter, add to it the ham, carrot and onion, fry for 5 minutes, put in the tomatoes and herbs, and cook for r 5 minutes longer. Pour in the stock or water, and cook gently until the vege- tables are tender, then rub the ingredients through a wire sieve. Re' turn the soup to the stewpan, and when boiling sprinkle in the saga and cook until it becomes transparent. Season to taste, add a good pinch of sugar, and serve. Croutons, or small slices of fried or toasted bread, should be served separately. Tiara—About 1 hour. Average Cost, 9d. to rod. without the stock. Seasonable at any time, but more especially in summer. Sufllclent for 6 persons. 91.—-TOMATO SOUP (without meat). (Fr.—-Potage de Tomate Maigre.) Ingredients.--2 lb. of fresh tomatoes, 1 Spanish onion, a small bunch of mixed herbs, 3 pints of water, salt and pepper, 1 oz. of crushed tapioca or semolina, 2 ozs. of butter. Method—Peel and slice the onion, cut the tomatoes into small slices- Fry the onion a nice light brown in the butter, add the tomatoes, and fry them a little, then put in the water and the bunch of herbs. Allow RECIPES FOR THICK SOUPS 177 all to cook till tender, rub through a hair sieve, return to the stewpan, season to taste with salt and pepper. When boiling, gradually add the tapioca or semolina, and cook for 10 minutes longer. Serve with small croutons of fried bread. Tlme.-—One hour. Average Cost, rs. 3d. to 1s. 7d. any time. Sufllcient for 6 persons. 92.—TOMATO AND LENTIL SOUP. (Fr.—Potage de Tomates et Lentilles.) lngredients.—2 pints of stock or water, 1 pint of milk, } a pint of lentils, 2 ozs. of lean bacon or ham, 1} ozs. of butter, 1 oz. of flour, 1 lb. of tomatoes (fresh or preserved), 1 onion, 1 carrot, l» a turnip, 1 small leek, a bouquet-garni (parsley, thyme, bay-leaf), r2 peppercorns, 2 cloves, salt and pepper. Method—Wash and soak the lentils for 12 hours, and drain well beiore using. Slice all the vegetables, and cut the bacon into dice. Melt the butter in a stewpan, put in the ham and all the vegetables, except the tomatoes, and cook slowly for a few minutes, then add the tomatoes and lentils, cover closely, and steam the contents of the stewpan for 15 or 20 minutes. Add the stock or water, bouquet-garni, peppercorns, and cloves, and simmer for 3 hours, or until the lentils are tender. Strain, return to the saucepan, and when boiling add the milk. Mix the flour smoothly with a little stock or milk, and add it to the boiling soup. Stir and simmer for a few minutes to cook the flour, then season to taste, and serve. Time.—4 to 4} hours. Average Cost, rrd. or rs. without the stock. Seasonable at any time. Sutiicient for 5 or 6 persons. 93.—TURKEY SOUP. (Fr.—-—Potage de Dinde.) Ingredients.—2 quarts of white second stock, the remains of a cold roast turkey, 2 ozs. of cooked macaroni, r} ozs. of creme de riz (rice- flour), 1 small onion, 1 bay-leaf, 1 small blade of mace, salt and pepper. Method.--Divide the remains of the turkey and the bones into small pieces, put them into a stewpan with the onion, bay-leaf, mace, and a» little salt and pepper or peppercorns, add the stock, and simmer gently for 3 hours. Strain, return to the saucepan, add the creme de riz, previously blended smoothly with a little cold stock or milk, stir and boil gently for 7 or 8 minutes. Have the macaroni ready boiled and cut into very short lengths, put it into the soup, season to taste, make thoroughly hot, and serve. Time.--About 3} hours. Average Cost, 4d., in addition to the stock and turkey. Sulllcient for 5 or 6 persons. Seasonable in winter. 15;: “In? (Ff-t Dindon).—This well-known bird is a native of North America, where it abounds in a Wild state. It was introduced into England in the sixteenth century; The lumage oi the wild male bird is a golden bronze. shot With violet and green. banded with lack. e turkey is much esteemed for the “WHNW of its flesh and eggs, In its domesticated state it is a very delicate bird and t0 6““ Seasonable at 178 HOUSEHOLD MANAGEMENT 94.-—TURTLE SOUP. (Fr.--Potage Tortue.) QFounded on M. Ude’s Recipe.) Ingredients.-A very small turtle, 6 slices of ham, 2 knuckles oi veal, ‘1 large bunch of sweet herbs, 3 bay-leaves, parsley, green onions, 1 onion, 6 cloves, 3 blades of mace, 1» lb. oi fresh butter, 1 bottle 0‘ Madeira, r lump of sugar... For the Quenelles a la tortue 1 lb. of veal, } lb. of breadcrumbs, milk, 7 eggs, cayenne, salt, spices, chopped parsley, the juice of 2 lemons. Methodfi-JI‘Q make this soup more easily, cut off the head of the turtle the preceding day. In the morning open the turtle by leaning heavilY with a. knife on the shell of the animal’s back, while you cut this 95 all round, ;l‘urn the turtle upright on its end to drain out all the water, etc.,, then cut the flesh off along the spine with the knife sloping towards the bones, so as to avoid touching the gall, which sometimes may escape the eye. When all the flesh about the members is obtained, wash these clean, and let them drain. Have ready, on the fire, a largt vessel full of boiling Water, into which put the_ shells ; when you per- ceive that,i they come off easily, take them out of the water, and prick them all, with those of the back, belly, fins, head, etc. Boil the back and the belly until the bones can be taken out,| without, however, allowing the softer parts to be sufficiently done, as they will be boiled again in the soup. When these latter come ofl easily, lay them on earthen dishes sin 1y for fear they should stick together, and put them to cool. Keep the liquor in which you have blanched the softer parts, and let the bones stew thoroughly in it, this liquor being valuable for moistening’ sauces. All the flesh of the interior parts, the four legs and head, must be drawn down in the following manner : Lay the slices of ham on, the bottom of a very large stewpan, over them the knuckles of veal, accord' ing to the size of the turtle ; then the inside flesh of the turtle, and, over the whole, the members. Now moisten with the water in which you are boiling the shell, and draw it down thoroughly. You may now ascertain if it 'be perfectly done by thrusting a. knife into the flesh)’ part of the meat. If no blood appears, it is time to moisten it again with the liquor in which the bones. etc., have been boiling. Put in a large bunch of all such sweet herbs as are adapted for the cooking of a turtle —sweet basil, sweet marjoram, lemon thyme, winter savory, 2 or 3 bay-leaves, common thyme, a handful of arsley and green onions, and a large onion stuch with 6 cloves. Let the members be thoroughly cooked, probe them to see if they are done, and if so, drain and send them to the larder, as they are to make their appearance Only when. the sonp is absolutely completed. When. the flesh is also completely cooked, strain it through. a. silk sieve, and make a- RECIPES FOR THICK, SOUP$ 179 very thin White roux (i.e., a preparation of butter and flour), for turtle soup must hot be thickened very much. When the flour is sufficientl done on a slow fire, and has a good Colour, moisten it with the liquor, keeping it over the fire until it boils. Ascertain that the sauce is neither too thick nor too thin ; then draw the stewpan to the side of the stove and skim ofi the white scum, and all the fat and oil that rises to the surface of the sauce. By this time all the softer parts will be snfiicient- 1y cold ; they must be out about t or 2 inches square, and thrown into the soup, which must now be left to simmer gently, When done, skim ofi all the fat and froth. Take all the leaves of the herbs irom the stock—sweet basil, sweet marjoram, lemon thyme, winter savory, a or 3 bay-leaves, common thyme, a handful of parsley and green onions, and a large onion cut in 4 pieces, with a few blades of mace. Put these in a stewpan, with about i of a lb. oi fresh butter, and let it simmer on a. slow the till quite melted, then pour in 3 bottle of good Madeira, adding a small piece of sugar, and let it boil gently for 1 hour. When done, rub it through a tammy-cloth, and add it to the soup. Let this boil till no white scum rises ; then with a skimmer remove all the bits of turtle out of the sauce, and put them in a. clean stewpan ; when you have taken all out, pour the soup over the pieces of turtle, through a tammy—cloth, and proceed as follows :-- Quenelles a la Tourism—Make some quenelles a la tortue, which do not require to be very delicate, being substitutes for eggs. Take irom the fleshy part of a leg ot veal about 1 1b., scrape off. all the meat, without any sinews or fat. Soak about the same quantity at ummbs bf bread in milk. When the bread is well soaked» squeeze it, and ut it into a mortar with the veal, a small quantity of calf’s udde , a 'ttle butter, the yolks of 4 eggs, boiled hard, a little cayenne pepper, salt and spices, and pound the whole very fine ' then thicken the mixture with 2 whole eggs and the yolk of another. Next try this farce or stuffing, in boiling hot water, to ascertain its consistency; if it: is too thin, add the yolk of an egg. When the farce is perfected, take 'half of it, and put into it some chopped parsley. Let the whole cool, then form it into the shape and size of the yolk of an egg; poach them in salt and boiling water, and when very hard drain on a sieve, and put it into the soup. Before serving, squeeze the juice of 2 or 3 lemons upon a little cayenne pepper and pour into the soup. The fins may be served as an entree with a little turtle sauce t if not, on the following klay you may warm the turtle in the bain marie, and serve the members entire, with a matelote sauce, garnished with mushrooms, cocks’ combs, quenelles, etc. When either lemon-juice or cayenne pepper has been introduced no boiling must take place. Nola—It is necessary to observe ithat the turthi prepared a day before it 1% used is generally preferable, the flavour being more uniform. Be particular, When you dress a very large turtle, to preserve the green fat in a separate stew- pan (be cautious not to turn it a brown colour-the natural green of the 180 HOUSEHOLD MANAGEMENT fish is preferred by every epicure and true connoisseur), and also when thé turtle is entirely done, to have as many tureens as you mean to serve each time. You cannot put the whole in a large vessel, for various reasons : first. it will be long in cooling; secondly, when you take some out, it will break all the rest into rags. If you warm it in a bain-marie (a vessel immersedin another outer vessel of water), the turtle will always retain the same taste; but if you boil it often it becomes strong, and loses its delicacy of flavour. The Cost of Turtle Soup.—This is the most expensive soup brought to table. It is sold by the quart—one guinea being the standard price for that quantity. The price of live turtle ranges from 8d. to as. per 1b., according to supply and demand. When live turtle is dear, many cooks use the tinned turtle, which is killed when caught, and pre' served by being put into hermetically-sealed canisters, and so sent over to England. The cost of a tin, containing 2 quarts, or 4 1b., is about £1, and for a small one, containing the green fat, 3s. 6d. From these about 6 quarts of good soup may be made. Sun-dried turtle is also sold, and answers very well. It requires to be soaked as well a5 stewed for a long time, and put into good stock. Tux Gnu Tunns (Fm: Torfue) is the best known of the various species of turtles, from the fad that its flesh furnishes the materials for the richsoup so highly prized as a table delicacy. The fat of its upper and lower shields is considered the richest and most delicate part. The green turtle is an inhabitant of the warm seas of the Atlantic and lndian Oceans. and is common at the Antilles and round the coast of Ascension Island. It attains the dimensions of five to seven feet, and often weigh! about 700 pounds. ' The eggs of the green turtle are esteemed a delicacy. Turtles are am Milton, and feed upon marine plants. The turtle as an article of luxury is popularly associated with e Lord Mayors’ banquets. 9.5.-—VEGETABLE sour. (Fr.—-Potage aux Le. gumes.) lngredients.-2 carrots, 1 turnip, I onion, 1 leek, 2 strips of celery, 1 dessertspoonful of finely chopped parsley, 2 ozs. of butter, 11} ozs. of flour, 1 pint of boiling water, 1 pint of milk, salt and pepper. Method.—Prepare the vegetables and cut them into strips about the size of a short and rather thick match. Melt the butter in a stewpan, and fry the vegetables very slowly until the butter is absorbed, then add the water, i of the milk, salt and pepper, and simmer gently until the vegetables are tender (5 to 10 minutes). Mix the flour and the rest of the milk smoothly together, pour the mixture into the saucepan, stir and cook for a few minutes, then serve. 'l'lme.-To prepare the vegetables, 20 to 30 minutes. To make the soup, 25 to 30 minutes. Cost, about 5d. Seasonable at any time Sufficient for 4 persons. 96.——VEGETABI.E SOUP (THICK). (FL—Potage aux Legumes, Lie.) Ingredients—1 quart of water, 1 pint of milk, 1 onion, 1 carrot, f 3 turnip, 4 tablespoonfuls of lentils, 2 tablespoonfuls of pearl-barley RECIPES FOR THICK somfs 181 (rice, sago or tapioca may be used instead), I tablespoonful of flour, 5 a teaspoonful of salt, } of a teaspoonful of pepper. Method.--Wash the lentils in two or three waters, then put them and the water into a saucepan and cook gently. Cut the vegetables into dice or cubes. Blanch the barley by putting-it into cold water and bring- ing it to the boil, strain, wash well, and add it to the lentils. When the lentils and barley are cooked, put in all the vegetables, salt and pepper, simmer gently for 20 minutes, then add the milk. Mix the flour smoothly with a little water, pour it into the soup, and stir until it boils. Simmer a few minutes longer, season to taste, and serve. Tlme.--r to 2 hours. Average Cost, 4d. to 6d. Seasonable at any time, but more particularly so in winter. Sumclent for 6 persons. 97.—WHITE OR MILK SOUP. (F r.——Potage au Lait.) Ingredients.--2} pints of milk, 3 tablespoonqu of cooked rice, 1} ozs. of flour, 1 teaspoonful of finely-chopped onion, 1 saltspoonful of finely- chopped lemon-rind, i; of a saltspoonful of ground mace, salt and pepper. Method.—Mix the flour smoothly with a little cold milk or water, add it to the milk when quite boiling, and stir until it thickens slightly. Put in the onion, lemon-rind, and a seasoning of salt and pepper, simmer gently for 15 minutes, then add the prepared rice, and serve. ' 'l'lme.-About 1} an hour. Average Cost, 6d. Sullieient for 5 persons. Seasonable at any time. 98.—-WINTER SOUP. (Fr.---Potage d’Hiver.) Ingredients.-—r small white cabbage, 1 small onion, 1 leek, I oz. of butter or dripping, 1 pint of milk, 1 oz. of sago or rice, salt and pepper, 1 slice of toasted bread, 1 quart of water. Method.-Wash and trim the cabbage, cut the leaves into very fine shreds, put them into salted boiling water and cook for :0 minutes; take up and drain. Melt the butter in a saucepan, add the onion and leek (previously peeled, cleaned and cut into thin slices), cook a little, then add the cabbage, and stir the whole over the fire for a few minutes longer. Moisten with a quart of water, boil, skim, and simmer gently until all the vegetables are tender; season with pepper and salt, add the milk (boiling), put in the sago or rice, and cook for another 20 minutes. Serve with small sippets of toasted bread. 'l'lme.—-About 1 hour. Average Cost, 6d. to 8d. Sufficient for 6 persons- Seasonable in winter. is: HOUSEHOLD MANAGEMENT I Purees. 99.--ALMOND SOUP. (Fr.--Potage d’Amandes a la Creme.) 'lngredlent5w-t Quart of inilk, or half milk and half white stock, } of a lb. of ground almonds, 2 hard-boiled eggs, I oz. of butter, 1 oz. of flour or cornfiour, t onion, 2 strips of celery, salt and pepper. Method.-Mince the Onion and celery finely, put them into a stewpan with the ground almonds, cover with cold water and simmer gently for Qan hour, then rub through a fine sieve : rub the yolks of the eggs through at the same time. In the meantime make the milk hot in the sauéepan, add to it the puree of almonds, onion, celery, and egg, and boil up.I rKnead the butter and flour together, put these into the soup and stir until smoothly mixed with it, cut the whites of the eggs into dice, add them with the necessary seasoning to the Soup, and serve. Tlmoa-Lr to 1} hours. Average Cost, rod. to rs. Seasonable at any time. Sufilelent for 6 persons. Amour: (Fr. : Amanda). This tree is indig nous to the northern parts of Asia and Africa, but it 1% also cultivated in Europe, espet ially in the south of France, Spain, and Italy. It grows to about twenty iect in height, and 1s allied to the peach, natural order Rosaceae. Its flowers, of a beautiful pink- appear betore the leaves are produced ; these are oval shaped, with serrated The fruit is won in form, and covered with down, encasing the almond in a wrinkled shell. There are two varicttcs 0‘ the almond-tree, one sweet and the other bitter. The chief kinds of sweet almonds are the lordsll or Syrian, which comes tom mum, the Valencian, and thc ltalian. Bitter almonds are imported lrmn Mogador. and in addition to a fixed oil, consisting chiefly of olein, which is common to both varieties, bitter almonds remain a substance called emulsm and a bitter crystallizable body nauwd amygdalin; thehttmby ltsaotionon the former megs by disfillation the essential oilot alrnrmd-‘i' the principal constituents of which are prussic acid, ' acid, and hydride of beazoyl. The MW 011 is used for perfummg soap, in flavouring confectionery, and in cookery: but great care is necessary in its use owing to the presence, as mentioned above, of the highly poisonous substance prussic acid- roo.--APPLE SOUP. (Fae—Puree de Pommes.) Ingredientsa—z quarts of second stock, 2 lb. of cooking apples, 3 cloves, } of an inch of root ginger, salt and pepper. Method.--Peel, quarter, and core the apples, cut them into thick slices, and add them with the cloves and ginger to the boiling stock- Simmer gently until tender, then pass the whole through a fine sieve- Re-heat, season to taste, and Serve. Times—About 1 h0ur. Average Cast, 6d. to 8d., exclusive of the stock- gulllclent for 6 or 8 persons. Seasonable at any time. Arne (FL: Penney—The apple is the most widely distributed of all the fruit-trees, and belons“ to the temperate regions, where flourishes best; it also grows in India, Persia, Arabia, Australla and New Zealand. The original of all the varieties of the cultivated apple is the wild crab-tree (PyW‘ malus), the fruit of which is small and very sour. The apple-tree is of moderate height, with ov31 leaves and pinkish white flowers. There are numerous varieties oi the crfltivuted spgle, and n ones are continually being added byhaultivators. The various kinds are maintained an pro agated by grafts, cuttings and budding. wood of the apple-tree is hard and close-grained, an is for cabmet work and turnery. The apple is of great antiquity, and was brought from the East W the Romans who esteemed it highly, and b them was probably introduced into Britam. 138° quantities oi apples are im ted into Great ntain from the Continent, the United States, Canad‘ and Australia. From the ented juice of the apple cider is odnced. mics dried 'ut ovens sr° termed " brtims.” The apple contains a large percentage o water, and malls and, i‘ used for medicinal purposes. RECIPES FOR PURFIES 183 101.-ARTICHOKE SOUP. (Firs-Puree a la Palesi tine.) lugredlents.--2 pints 01 white second stock or water, i pint of milk, 2 lb. of Jerusalem artichokes, 2 onions, 1 strip of celery, I oz. of butter, pepper and salt. Maillot—Wash the artichokes, put a tablespoonful of vinegar into a basin of water and keep the artichokes in it as much as possible while paring them, to preserve their whiteness. Cut the onions, celery, and artichokes into slices, make the butter hot in a stewpan, the vegetables for to or 15 minutes without browning; then pour n the stock and boil until tender. Rub through a fine sieve, return to the saucepan, add the milk and seasoning, bring to the boil, and serve l Tlme.—About 1} hours. Cost, 8d. to red. without the stock. Season- able irom October to February. Sufllclent for 6 persons. N via—When a thicker soup is desired a dessertspoonful of cornflour or flour should be blended with a little milk or stock. and added to the soup a. flow minutes before serving. u Bane (Franky—The :se of bread oi; oi the greatest mogqu ituy, and is common to tlgénost ve rates. earliest kin consisted rave am en en un water, essed , an e baked. Cakes and similar terms of this mitigated bread made with F ' 1:5; are still use in the rural districts of northern Europe, and in other parts of the world. All the cereal grams, _as min", rice, maize, rye, barley and oats are utilised more a lees by the inhabitants oi the countrres Where these are cultivated, but wheat is the most suited for the purpose of making the best qualities 0i bread. Wheaten flour contains in slightly varying proportions, according to the kind ot wheat 50m which it is manufactured, starch, gluten“ prev. viseid, elastic, nitrogenmss substance, con- Ll‘tmfl cluefly of vegetable fibrine—sugar, gum, mineral matter and water. The various kinds of ead are of two classes, nniermented or nnleavened, as biscuits, Scotch bannorks, the corn bread oi the United States, Australian " dampers " ; and fermented or leavened bread of the ordmarv house- hold. and fancy varieties. Fermentation is usually produced by means of leaven or yeast, :1 b bdkms wwdm. Aerated bread is made with aerated water, which is strongly impregnated mt acid under pressure. By law, all bread encept fancy bread end rolls, must be eold‘by I 102,—BREAD SOUP. (Fr.-—Soupe au Pain.) lngredlents.—2 quarts of stock, broth, or poi-liquor, t'lb. 0* bread- crusts, salt and pepper. Maillot—Break the bread intq small ieees, and place them basin. Boil up the stock, pour sufiicien qver th bread i0 cover it, let it remain closely covered until the bread is quite soft, then beat out the lumps with a iqu- Add the bread thus prepared, to the re- mainder 0f the stock, boil up, simmer gently to; to or is minutes, then season to taste, and, serve. Tlme.--About 1 hour, Average Cost, 1s. 2d, when made 0t second stock. Sufllclent for 6 or 8 persons. Seasonable at any time. -l' ‘4 \ 184 HOUSEHOLD MANAGEMENT IO3.-—BRQAD BEAN SOUP. (Fr.—-Purée de Féves.) Ingredients.-3 pints of second stock or water, 1 pint of beans shelled, 2 ozs. of lean bacon or ham (this may be omitted when using stock), I dessertspoonful of chopped onion, 1 teaspoonful of finely-chopped parsley, 9. dessertspoonful of flour, 1 oz. of butter, salt, pepper, sugar. Method.—Boil the beans in salted water for to or 15 minutes, then drain and remove the skins. Melt the butter in the stewpan, add the bacon in small pieces, the onion, and parsley, and fry for about 5 minutes, then put in the stock, and when boiling add the beans. Simmer gently until the beans are tender (20 to 30 minutes unless very old), then rub through a fine sieve. Return to the stewpan, and when boiling, add the flour, previously blended with a little stock or water, and stir until it is mixed smoothly with the stock. Season to taste, add a good pinch of sugar, and serve. Croutons, or small slices of iried or toasted bread, should be handed separately. Tiara—From 40 to 60 minutes. Cost, about 6d. Seasonable from June to August. Sullielent for 6 persons. 104. --BRUSSELS SPROUTS SOUP. (FL—Puree de Choux de Bruxelles.) Ingredlents.-r} lb. of Brussels sprouts, 3 pints of good stock, I gill of cream, a small piece of soda, salt, pepper and grated nutmeg. Kenneth—Wash and trim the sprouts, cook them in salted water containing a very small piece of soda (to preserve the colour) till tender. Drain well and rub through a sieve. Put the puréein a stew- pan with the stock, boil, and let it simmer fora few minutes, skimming meanwhile. Season to taste, add the cream, keep hot until wanted for table, but on no account let the soup boil after the cream is added- Tlme.-} hour. Average Cost, 2s. 0d. Sufllclent for 6 persons. Seasonable from September to February. 105.-CARROT AND LENTIL SOUP. (Fr.—Crécy aux Lentilles.) Ingredients.—-3 quarts of stock or water, 1 pint of lentils, 4 carrots sliced, 2 onions sliced, t good lettuce shredded, 2 tablespoonfuls of cooked rice, 2 ozs. of butter or fat, salt and pepper. Method.-Let the lentils soak all night, then wash and drain them well. Heat the butter or fat in a saucepan, put in the vegetables, RECIPES FOR PURfiEs 185 and let them fry slowly for 15 minutes. Now add the lentils and stock or water, season with salt and pepper, cover closely, and simmer gently from} hour to I hour, or until the lentils are tender. Pass the whole through a sieve, return to the saucepan, make thoroughly hot, then add the cooked rice, season to taste, and serve. Time.—From r} to 2 hours. Average Cost, 8d., when made of water. Sufficient for 10 persons. Seasonabie in winter. ro6.-—CARROT SOUP. (Fr.—-Purée a la Crécy.) (Economical.) Ingredients—2 pints of second stock or water, 1 pint of milk, 3 large carrots, } a turnip, 1 onion, 2 strips of celery, 1 oz. of butter or dripping, t tablespoonful of flour, salt and pepper. Method.--Prepare the vegetables, cut them into small pieces, and fry without browning for about 1 5 minutes in the hot fat. Add the stock and simmer until the vegetables are tender (not less than 40 minutes, and longer if the vegetables are old), then rub through a fine sieve. Return to the saucepan, add the milk, salt and pepper, and bring to the boil. Mix the flour with a little milk or water, pour it into the soup, stir and cook for 10 minutes, and serve. Croutons or small pieces of fried or toasted bread should be served separately. 'l‘lme.-r to 1} hours. Average Cost, about 6d. without stock. Season- able at any time. Sufficient for 6 persons. 107.—CARROT SOUP WITH RICE. (Fr.——Purée Crécy au Riz.) lngredfents.—2 pints of white second stock, 1 pint of milk, 5 large carrots, 1 onion, 1 strip of celery, 1 leek (the white part only), I} ozs. of butter, 1 tablespoonful of cornfiour, 2 tablespoonfuls of cream, 2 tablespoonfuls of cooked rice, salt, pepper, sugar, nutmeg. Method.-—Use only the outer red part of the carrots. Cut all the vegetables into small pieces, and cook them for 10 or 15 minutes in hot butter without browning. Add the stock and simmer until the vegetables are tender (about 40 minutes), then rub them through a fine sieve. Return to the stewpan, add the milk, salt, pepper, and a little nutmeg, and bring to the boil. Mix the cornflour with a small quantity of stock or milk, pour it into the soup and stir for a few minutes, then add a good pinch of sugar, the cream, and the rice (which should be nicely cooked, and dry), and serve. r186 HOUSEHOLD MANAGEMENT Time—11- to 1} hours. Average Cost, about 9d. or rod. without the stock, fieasonable at any time. Sumelent for 6 persons. ro8.—CAULIFLOWER SOUP. (Fr.--Créme de Chou- fleur.) lngredlents.—2 small cauliflowers, 1 oz. of ground rice (creme de riz), I gill of cream, 1} pints of white stock, 2 ozs. ot crushed tapioca, } an 02. of castor ugar, nutmeg, 1 pint of milk, salt and pepper. Method.—- ’ash and trim the cauliflowers, cook them in salted water till tender, drain (keep the water), and rub the flower through a fine sieve. Bring the water in which the cauliflower has been cooked to the boil, stir in the crushed tapioca, and simmer for 20 minutes. Mix the creme de riz, or ground rice, with a little cold milk, boil up the re- mainder of the milk with the stock, stir in the ground rice, and cook, tol‘a few minutes, stirring all the while ; add the cauliflower water, season with salt, pepper, and grated nutmeg to taste, bring it to the hamper in the cream and stir a little longer, but do not let it boil again. The puree is now ready for serving. Time—One hour. Average Cost, as. Seasonable at any time. Sulfielent for 6 persons. toga-CELERY CREAM WITH cRoI‘Jrons. (Fr.—Créme de Céleri aux Croutons.) Ingredients.—3 heads of celery, 4 ozs. of butter, 3 ozs. of flour, 2 quarts of first stock, 1 pint of milk, i a pint of cream, salt, pepper and nutmeg, r} a teaspooniul of castor sugar, croutons of fried bread. Method.--Trim the celery, pare ofi the green parts and wash thor- oughly, cut it into small pieces, and blanch in slightly salted water. Drain well, and return to the stewpan with 3 ozs. of butter. Cook for a few minutes over a brisk fire without allowing the ingredients to brown ; moisten with a little stock, add salt, pepper, and nutmeg to taste, cover, and simmer slowly for 30 minutes. Mix the flour with the remainder of the butter in another stewpan, and cook a little with- out browning. Dilute with the milk, add the stock and partly cooked celerya Let it simmer until the celery is tender, then pass the whole through a fine sieve. Boil again, skim, add the sugar and more seasoning if needed, and lastly the cream. Re-heat the com- bound, without allowing it to boil and pour into 2. Soup tureen. Serve the bread croutons separately. Time-“About 1; hours. Average Cost, 48. Seasonable from Septem- ber to February. Sumclent for 8 to 10 persons. RECIPES FOR PUREES 187 rro.-CELERY SOUP. (Fr.--Purée de Céleri.) (Good) Ingredients.--2 pints of white stock, 1 pint of milk, 1 large or 2 small heads of celery (the white part only), 2 small onions, a bouquet-garni (parsley, thyme, bay-leaf), 1 oz. of butter, 2 tablespoonfuls bf rice, 2 tablespoonfuls of cream, salt and pepper. bismuth—Wash the rice well, slice the celery and Onions. Melt thi butter in a stewpan, and try the vegetables in it for 10 minutes without their changing colour. Put in the stock, bouquet-garni, rice, salt and; pepper, and simmer gently until tender, then strain. Rub the rice and. vegetables through a hair sieve, return the soup and purée to the stewpan, add the milk and bring to the boil, Season to taste, stir in the cream, and serve. 'l‘lrne.--r to 1} hours. Average Costa—~18. 9d. Seasonsble irons Sep- tember to February. 'Suflieient ior 6 persons- Ctuns' (Fri: Célm'l is native to Britain, and in its wild state grows by the side of ditches and brooks, and along the seashore and in saline situations in E land and Ireland. In this state it is called smallage, and is to some extent a dangerous narcotic. Ce ery has long been cultivated as a salad culinary vegetable. Its thick leat stalks which have been brought to the fine flavour which renders this plant so agreeable an adjunct to the table, are blanched by piling soil over the stalks during their growth and thus excluding the light. Celery acts as a diuretic. 111,—CELERY SOUP. (Fr,--~Purée de Céleri.) (Eco- nomical.) lngredleuts.--s pints of water, 1 pint of milk, 2 ozs. of lean bacon or ham, 1 oz. of butter, 1;- tablespoonfuls oi flour, 1 large head of celery, 2 onions, salt and pepper. Method.—Cut the ham into dice or cubes, slice the onion and celery; Melt the butter in a stewpan, try the vegetables without browning, put in the bacon, salt, pepper and water, and simmer for 3o to 40 minutes, or until the celery is tender. Strain, rub through a fine sieve, return to the saucepan, add the milk and bring to the boil. Mix the flour with a little milk, stir and cook for 5 or 6 minutes, then season id taste, and serve. 'l‘lme.—About 1 hour. Average Cost, 6d. to 8d. $easonable from Sep-1 tember to February. Sumclent for 6 persons. 112.—CHANTILLY sour, (Fr,--—Potage Chantilly.) Ingredients.--2 quarts of second stock, r quart of shelled peas, a handful of spinach, 2 or 3 sprigs of parsley, a sprig of mint, 1 small onion sliced, 2 tablespoonfuls of cream, salt and Pepper. 188 HOUSEHOLD MANAGEMENT Method.—Place a few peas aside to be used as garnish, put the re- mainder into the boiling stock, add the spinach, parsley, mint and onion, and boil gently until the peas are tender. Rub the whole through a wire sieve, re-heat, season to taste, add the cream and the whole peas, which must have been previousy cooked, make thoroughly hot, and serve. Tlme.—From {- to 1 hour. Average Cost, from IS. to 1s. 3d., exclusive of the stock. Sufficient for 6 or 8 persons. Seasonable in summer. It3.-—-CHESTNUT SOUP. (Fr.--—Purée de Marrons.) Ingredients.—2 pints of white stock, 1 pint of milk, 1} pints of chest- nuts, ! oz. of butter, 1 dessertspoonful of flour, 2 tablespoonfuls oi cream, sugar, salt and pepper. Method.--Cut ofi the tops of the chestnuts and roast or bake them for 20 minutes, then take off the outer and inner skins. Put the stock, chestnuts, salt and pepper into a stewpan and simmer until tender (about 45 minutes), then rub through a. fine sieve. Return to the stew- pan, add the milk, and boil up. Knead the butter and flour together, add the mixture to the soup, and stir until it becomes smoothly mingled with it. Season to taste, add the cream and a good pinch of sugar, and serve. 'l‘lme.--r§ to 11- hours. Average Cost, rs. rod. Seasonable irom November to January. Sumelent tor 6 persons. Tn: Cnss'ruu'r (Fr. : Manon), which belongs to the order Candi/eras, is allied to the beech. The common sweet, or Spanish chestnut, is supposed to have been introduced into Sardinia from Sardis in Asia Minor, of which it is hany a native, and has long been naturalized in Europe; the Romans are said to have brought it to Britain, where it is now widely distributed. The chestnut attains a great size and age, and its large serrated dark leaves form a pretty object in parks and the open country. As an article of food the chestnut is the least oily and most iarinaoeous of all the nuts, and for this reason is the most digestible. It was much eaten by the Romans, and is still commonly used as s comestible, both raw and roasted, in France and ltaly. The wood ot the chestnut-tree. although inferior to the oak, which it much resembles in appearance, when old is used torvarious purooses- The horse-chestnut. the fruit 0! which is similar to the edible chestnut, is quite a different tree, and has no connexion with the genus Custom, to which the Spanish chestnut belongs. r I 4.—-COCOAN UT SOUP. (F r.--—Potage au Noix de Coco.) lngredlents.—z quarts of second stock, 4 ozs. of grated cocoanut, preferably fresh, 2 ozs. of rice flour, 2 tablespoonfuls of cream, mace, salt and pepper. Method—When desiccated cocoanut is used it should be previously soaked for 2 or 3 hours in a little of the stock. Boil the stock, add a small blade of mace and the cocoanut, and simmer gently for 1 hour. Mix the rice flour smoothly with a little stock, boil the remainder, add the blended rice flour, and stir and boil gently for about 10 minutes. Season to taste, stir in the cream, and serve. RECIPES FOR PUREES - r89 Tina—About 11- hours. Average Cost, 9d., exclusive of the stock. Sufficient for 6 persons. Seasonable at any time. Tns Cocoa-um" or Coco-nor (Fr. : Net: is coach-This is the fruit of a species of enative of the Indian coasts and the South Sea Islands, from whence it has been introduce an become naturalized in most parts ot the tropical regions. It flourishes best in the vicinity of the sea-shore. The tree grows frequently to the height of so to 100 feet. The trunk is straight and naked, and is about two feet in diameter, the feathc-shaped leaves iorming the top or crown, from which the mm 119-118 in clusters. The fruit itself, covered by a hard shell, is inclosed in a fibrous husk; within the nut is a clear sweet liquid. Few plants possess so many and useful properties as the cocoa-nut. From its wood the natives obtain the building material for their houses and canoes. The leaves are used for thati lung roots, making baskets and articles of clothing. Coir for making ropes, brushes, and mats is obtained from the fibre of the husks. The hard shells are polished and made into drinking flips. lamps, and various domestic and other useful articles; the hard wood of the tree, known as ' Porcupine wood," is employed for a variety of ornamental purposes. The kernels, dressed in various ways, are used as food, and the expressed oil of the nut is exported for use in the manufacture 0f candles, soap, and pomades; the oil when fresh is used in cooker . In southern India and other Mntries the cocoa-nut forms one of the staples of life. From the w ite sweetish sap toddy is made, and from it by distillation :. varietv of the spirit aravk is obtained. Vinegar and sugar are also oducts Of this juice. The terminal buds of the cocoa-nut tree when boiled resemble cabbage. e milk of the cocoa-nut supplies a refreshing beverage. rr5.—CORN SOUP. Put the corn removed from 3 cobs bf corn (or Indian maize) into I pint of fast-boiling water, and cook for about 10 minutes. Drain them and cook till tender in 2 pints of stock and ii of a pint of milk. Season to taste with salt and pepper, and add a small piece of butter just before Serving. 'l'lme.—-About 1 hour. Average Cost, 1s. 6d. to rs. 9d. per quart. Sufficient for 5 persons. Seasonable at all times. 116.---CUCUMBER CREAM. (Fr.-Crérne de Con- combre.) lngredients.--r large or 2 small cucumbers, 2 lettuces, 3 ozs. of fresh butter, 1 quart of white stock, the yolks of 3 eggs, I gill of cream, I tablespoonful of patent cornflour, salt and pepper, ahandful of fried bread croutons. Method.—Peel the cucumbers and cut them into slices. Trim, wash, drain, and coarsely shred the lettuces ; blanch the cucumber and lettuces in salted water containing a very small piece of soda. Strain off the water, and put the vegetables in a stewpan with the butter; stir for a few minutes, then add the stock. Mix a tablespoonful of cornflour with a little cold milk, and stir into the soup. Cook for about 30 minutes, rub it through a fine sieve, then return to the stewpan and reheat. Stir the yolks of the eggs and the cream together, pour this into the soup, and stir over the fire for a few seconds longer. Season to taste with pepper and salt. Put the fried bread croutons in a soup tureen, pour the soup over them, and send to table. Tlme.--About 1 hour. Average Cost, 2s. 9d. per quart. Seasonable, May to September. Sufficient for 5 persons. r90 HOUSEHOLD MANAGEMENT II7.-—*-CUCUMBER CREAM, INDIAN STYLE. (Fr.—Créme de Concombre a l’Indlenne.) Ingredients.--r cucumber, 2 onions (medium size), 1 calf's brain, 2 quarts of stock, 1 teaspoonful of mulligatawny paste, } a gill of cream, I oz, of fresh butter, the yolks of 3 eggs, salt, pepper and nutmeg. Method-r-Peel the cucumber.cut it up into short pieces, and cook in salted water till tender; peel the onions, slice them, and cook them in the same manner as the cucumber. Blanch the cell's brain and cook likewise. Drain the onions and the brain, and pound them together in a mortar, add the mulligatawny paste and the butter. Put this in a stewpan with the stock, add the cucumber, and boil for 20 minutes. Rub the whole through a, sieve, return to the stewpan, re-heat, add the yolks of eggs and the cream, season to taste with salt, pepper, a tiny pinch of sugar, and a pinch of nutmeg. Stir long enough to bind the eggs, and serve. Tiqu—v-l hour. Average Cost, 2s. 6d. to 38. Sumelent for 8 persons. Seasonable from May to September. 118.—CUCUMBER SOUP. (Fr.-—Purée de Concom- bres.) Ingredients—2 pints of white stock, 1 pint of milk, 2 large cucumbers, 2 ozs, of butter, 2 ozs. of flour, the yolks of ; eggs, 3 tablespoonfuls of cream, Salt and pepper. Method.—Pee1 the cucumbers, cut into thick slices, quarter them and remove the seeds. Have ready a saucepan oi boiling water, put in the cucumber and a little salt, boil for 10 minutes, then drain. Melt 1 oz. of butter in a. stewpan, put in the cucumber, cover and let it steam in the butter for about } an hour, then rub through a hair sieve. Melt the remaining 02. of butter in the stewpan, add the flour, pour in the stock and milk (hot‘, and stir until boiling. Add the purée of our cumber, simmer for a few minutes, then let the soup cool slightly. Beat the yolks oi the eggs and cream together, pour the mixture into the soup and stir until it thickens, taking care that it does not boil, or the eggs will curdle. Season to taste, and serve with croutons ot tried bread. Tlme.——r to 1} hours. Average Cost, 2s. 6d. Seasonable from May to september. Sulllclent lot 6 persons. In: Cvctnmtn (Fr. : Concombre).th plant or fruit belongs to the order of the Cwbt'latm of gourds. It is of great antiqultv, and is a native of Egvpt and Asia. As in ancient times, in Er'vpt and the East the cucumber, with other fruits of its class. constitute a large portion 0! the food of the pie. It was cultivated in England in the fourteenth centurv, but it is only since the reign of “\le VIII. that the cucumber came genes-qu into use a a table vegetable. It is much used as 0 salad, and young cucumbers, known as “ gherkins,” are made into pickles. The cucumber in its rave state is not very digestible. RECIPES FOR PUREES rgt 119.--BGG SOUP. (Fr.--Potage aux (Eufs.> Ingmdlents.—r quart of good white stock, 1 of a pint of cream, the yolks of 4 eggs, salt and pepper. Method.—-Beat the yolks of eggs slightly and add the cream. Bring the stock nearly to boiling-point, add the liaison, or binding mixture, of eggs and cream, and stir by the side of the fire until the soup thickens, but do not allow it to boil, or the eggs may curdle. Season to taste and serve with croutons of fried or toasted bread. Time.-About 20 minutes. Average Cost, rs. 9d. Sufficient for 5 persons. Seasonable at any time i ram—GREEN PEA sour. (FL—Puree de Pois Vern.) Ingredients—2 pints of white stock, } a Pint oi water, 1 quart of peas (shelled), a handful of spinach to improve the colour), a little mint, 2 ozs. of butter, 1 dessertspoonfu of flour, salt and pepper. Method.—-Melt 1 oz. of butter in a stewpan, put in the peas, spinach, and mint, put on the cover and let them steam in the butter for 15 or 20 minutes. Add the stock and water, and some of the pea-shells if young and soft (they should of course be first washed in cold water) boil quickly until tender, strain and rub the vegetables through i find sieve. Melt the remainder bi the butter in the stewpan, sprinkle in the flour, add the stock and puree, and stir until boiling. Season to taste, and serve with croil tons of fried bread. If preferred, a few booked green peas, and a little cream may be added to the soup before serving. “ma—r} to 1} hours. Average Cost, rs. 9d. to 2s. 0d. Seasonable from June to September. Sumclent for 6 persons. IZI.---HARICOT BEAN SOUP. (Fr,--Purée do Hari. cots.) Ingredients—2 pints of stock or water, I pint of milk, } a pint Of small haricot beans, r oz. of butter, 1 onion, 1 strip of celery or i a teaspoonful seeds (tied in muslin), salt and pepper. Method.--Wash the beans, and soak them in water for 12 hours. Melt the butter in a stewpan, put in the onion and celery sliced, fry for a few minutes without browning, then put in the beans, cover closely, and let them steam for :5 or 20 minutes. Add the stock or water, 1 a teaspoonful of salt, and simtner until tender (2} to 3 hoursl. Strain, and rub the vegetables through a wire sieve. Return to the stewpan, add the milk, and boil up. Season to taste, and serve. 192 HOUSEHOLD MANAGEMENT “ma—3} to 4 hours. Average Cost, 6d. without the stock. Seasonable at any time. Sufficient: for z or 3 persons. 121a.—HOI,LANDAISE SOUP. Scoop out with a round vegetable cutter i a pint of pea shapes of carrots and cucumber and boil them in salted water. Melt 1 oz. of butter, stir in i of an 02. of flour, and gradually add 1} pints of stock, boil well and skim. Make a liaison with the yolks of 2 eggs and r gill of cream, add this to the stock, etc.; cook slowly till thick. Add the vegetables and i a gill of cooked green peas, previously strained: last of all add also 5 a teaspoonful of chopped tarragon, and serve. 122.—-—LENTIL SOUP. (Fr.—--Purée de Lentilles.) Ingredients.--3 pints of second stock or water, 1 pint of milk, iapint of brown lentils, 1 onion, 1 carrot, 2 strips of celery, abouquet-garni (parsley, thyme, bay-leaf), I oz. of butter, 1 tablespoonful of flour. salt and pepper, 2 tablespoonst of cream. Method.--Wash the lentils, soak them for 24 hours, and when ready to use, drain well. Melt the butter in a stew-pan, put in the vegetables. sliced herbs, and lentils, cover closely and let them steam in the butter for r 5 or 20 minutes. Add the stock, salt and pepper, and cook gently for 2 hours, or until tender, then rub through a fine sieve. Return to the saucepan, add the milk and bring to the boil. Mix the flour with a little milk or stock, add it to the soup, stir and simmer for 5 minutes. Season to taste, add the cream, and serve. Croutons of fried or toasted bread should be handed separately. Tlme.-—21 to 3 hours. Average Cost, 8d. to 9d. without the stock. Seasonable at any time. Sulllclent for 6 persons. 123.-—LENTIL SOUP. (Fr.-—Purée de Lentilles.) (Economical) Ingredients.-3 quarts of water, 1 pint of lentils, r carrot, r strip of celery, 1 oz. of dripping or bacon fat, salt and pepper, 1 tablespoonful of flour. Method.—-Wash the lentils the day before the soup is wanted, strain. and spread on a dish. Cover with another dish and let them remain until ready for use. Slice the vegetables and fry them in the hot fat for a few minutes, as this improves the flavour of the soup. Add the water, and, when boiling, put in the lentils and boil gently for 2} t0 3 hours, or until the lentils are tender. If convenient rub them through a wire sieve, if not, crush them by pressing them at the side of the stew- RECIPES FOR PUREES :93 pan with a wooden spoon. Mix the flour with a little cold milk or water, add it to the soup, stir and simmer for about 10 minutes, season to taste, and serve. Ham or bacon bones greatly improve the flavour of lentil soup ; it may also be improved by using less water, and adding a correspond- ing quantity of milk a few minutes before serving. Time.-3} to 4 hours. Average Cost, 3d. Seasonable at any tirrr Sufficient for 6 persons when followed by other substantial dishes. 124.-—ONION SOUP. (Fr.—Purée aux Oignons.) Ingredients.--3 pints of white stock, 1 pint of milk, 3 Spanish onions, 3 potatoes, 1 strip of celery, 1 oz. of butter, 1} ozs. of flour, salt and pepper. Method.—Peel and slice the vegetables. Make the butter hot in a stewpan, and cook the vegetables in it for 15 minutes, but VERY SLOWLY, and stirring frequently to prevent them taking any colour. Add the stock and simmer gently until tender (about 1 hour), then rub through a fine sieve. Return to the stewpan, put in the milk and bring to the boil. Mix the flour smoothly with a little milk, pour it into the soup, stir and simmer for a few minutes, then season to taste, and serve. Time-4} to 2 hours. Average Cost, 7d. without the stock. Season- able in Winter. Sufficient for 6 persons. Onion (Fr. : Oigmlt—The well-known root of a liliaceous plant of the genusAlh'mn, which from the earliest times has been known and cultivated. By the ancient Egyptians it was so highly valued that it was elevated into an object of worship, its concentric rings being regarded as the symbol of eternity. The onion is eaten raw, roasted, boiled, pickled, and as a fiavourmg for sou and stews. Its strong odour and pungent taste are due to the presence of a superfluous volatile 0' There are many varieties of the onion, the Spanish, Pa'tugal and Strasbnrg being the most esteemed. omon POSSCSSCS highly nutritive properties. 125.--ONION SOUP. (Fr.—Purée aux Oignons.) (Another Method.) lngredients.-2 pints of water, 1} pints of milk, 3 Spanish onions i a turnip, 2 strips of celery, 1 oz. of butter, 1 oz. of flour, the yolks of 2 eggs, salt, pepper and bay-leaf, a blade of mace. Method.--Cut the turnip and celery into small pieces, peel the onions, put them into cold water, bring to the boil, cook for 10 minutes, then drain and chop coarsely. Put 2 pints of boiling water into the stewpan, add the onions, celery, turnip, bay-leaf, mace, salt and pepper, and simmer until tender (about 1 hour). Rub through a fine sieve, return to the saucepan, add the milk, and when boiling stir in the flour and butter, previously kneaded together. Simmer a few minutes to cook the flour, then let the soup cool slightly. Beat the yolks of the eggs H .‘l 194 HOUSEHOLD MANAGEMENT with a little milk, pour them into the soup, and stir until they thicken. Season, and serve with fried or toasted croutons of bread. Tlme.—About 1} hours. Average Cost, 8d. or 9d. Seasonable in Winter Sufficient for 5 or 6 persons. 126.-—-PARSNIP SOUP. (Fr.-—Purée de Panais.) Ingredients.-z pints of second stock, 1 pint of milk, 3 or 4 parsnips, 1 onion, 2 strips of celery, 1 oz. of butter, the juice of a lemon, or I tablespoonful of vinegar, 1 dessertspoonful of flour, salt and pepper. Method.--Slice the vegetables, and fry them in the butter, withoul browning, for about I 5 minutes. Add the stock, and simmer until the parsnips are tender (about 40 minutes), then rub through a wire sieve Return to the stewpan, add the milk, salt and pepper, and bring to the boil. Mix the flour with a little milk or water, pour it into the soup, Stir, and cook for 5 or 6 minutes. Add the lemon-juice and serve with croutons of fried or toasted bread. The lemon-juice is added to correct the sweetness of the parsnips, and is simply a matter of taste. Time—I} to 1} hours. Average Cost, about 7d. without the stock- Seasonable from October to April. Sufficient for 6 persons. Pansmr (Fr. : Panas's).—This is a biennial plant with bright yellow flowers and a root resemb ' the carrot, which in saccharine and nutritive matter it nearly equals. Like the carrot, it grows w" in Britain, but only the cultivated parsnip is edible. It is generally distributed over most parts Europe, and in Roman Catholic countries forms with salt fish a Lenten dish. A beverage is made from parsnips in conjunction with hops, and also a wine of agreeable flavour. 'Ihe parsnip contains in 100 parts :--Water, 82.5; proteids, 1.3 ; tats, 0.7; carbohydrates, r44; salts, 1.0. rz7.-PEA SOUP. (Fr,--Purée de Pois.) Ingredients.—a quarts of stock or water (if water is used, ham or beef bones, either cooked or uncooked will improve the soup), 1 pint of dried split peas, 2 onions, 2 carrots, I small turnip, 2 strips of celery, 1 dessertspoonful of dried mint, salt and pepper, I oz. of flour., Method—W’ash the peas and soak them for 12 hours in water. Put them into a stewpan with the bones (if any) and the stock, and bring to the ‘boil. Slice the vegetables and add them to the stock when it boils, and simmer for at least 3 hours. Then rub through a wire sieve, return to the saucepan, add the flour mixed smoothly with a little water, and boil. When the puree is thoroughly incorporated with the soup, season to taste, and serve. The dried mint should be placed in the tureen and the soup poured on to it. Times—3} to 4 hours. Average Cost, 4d. when made with water. Seasonable at any time. Sufficient for 6 persons. Nata—When making pea soup in large quantities, the process of rubbing the vegetables through the sieve is omitted, and the turnips, carrots, etc., are cut into small pieces and added to the soup about 1 hour before serving. RECIPES FOR PUREES 195 Tits PIA (Fr. : Patsy—The native country of the pea is unknown, but it is supposed to be lndigenons to South-Eastern Europe and Western Asia. It was well known to the Romans, and has been culti- vated from remote antiquity. The tpee, a leguminous plant of the genus Ps'suns, has many varieties including the garden pea and the eld pea. When soft and iuic in the pods, peas are u tor the table under the designation of “ green peas.” When harden peas become farinaceous, and s whitish and s blue variety which s lits readily when subiected to the action of mill-stones spedally constructed for that purpose is used largely for soups. There are some varieties of peas which have no inner hkny lining in their pods, known as “ sugar-peas." The pods of these when young are fre- quently eaten cooked in a similar manner to kidney-beans By the Hindus peas parched and ground and mixed with flour form an important article of diet. The is rich in nitrogenous matter, contain- ing legumin or vegetable casein, and is therefore useful as a esh-forming food. The following are the alignments of peas in :00 parts z—Water, 15.6; proteids, 22.0; tats, 2.0; carbo-hydrates, 58.0, I 34' 128.--POTATO SOUP. (Fr.—-Purée de Pomrnes de Terre.) Ingredients—i quart of white second stock, or water, 1} a pint of milk, I lb. of potatoes, I onion, 1 strip of celery, 1 oz. of butter, I tablespoonful of fine sago, or crushed tapioca, salt and pepper. Method.--Slice the potatoes, onion, and celery. Make the butter hot in a stewpan, add the vegetables, fry and cook until the butter is absorbed, stirring freqently to prevent them browning. Add the stock, and simmer until the vegetables are tender (about .1 hour). Rub through a fine sieve ; return to the saucepan, add the milk and bring to the boil. Sprinkle in the sago, cook until transparent, add seasoning to taste, and serve. Tlme.—About 1} hours. Average Cost, 9d. to is. Seasonable at any time. Sufilclent for 4 or 5 persons. Tiis Porno (Fr. 2 Ponmu de tme).-Next to the cereals, the potato constitutes one of the most important articles of vegetable food. It belongs to the natural order Solarium-which includes the mghtshade, henbane, and tobacco, and is a native of the region of the Andes of South America, where it grows wild; but in the uncultivated state its tubers are watery and tasteless. It was first intro- duped into Europe in the early t of the sixteenth century by the Spaniards. and in England by the Elizabethan adventurers, Sir ohn Hawkins, Sir Francis Drake, and Sir Walter Raleigh. It was on the estate of the last-named at Youghal, near Cork, and eaten as a food prior to its use in ngland. The potato is rich in starch, of which it contains about 15 per cent, and combined with Wheaten flour makes excellent farinaeeous foods. A strong coarse spirit, " British brandy,” isob- tained irom the potato by distillation. The skin of the potato contains " Solanine," a poisonous substance, which is dissipated by boiling or steaming. Not being rich in flesh-forming constituents, the potato is best used as an adjunct to meat or nitrogenous foods. The potato contains in :00 parts :— Water, 74.0; proteids, s.o; tats, 0.20; carbohydrates, 21.8; salts, 1.0. 129.—PUREE 0F ASPARAGUS. (Fr.--Purée d’As- perges.) Ingrodlents.—2 pints of white second stock or water, 1 pint of milk; 50 heads of asparagus, 1 Spanish onion, 1 strip of celery, a bouquet-i garni (parsley, thyme, bay-leaf), I} ozs. of butter, 1 dessertspoonful of cornfiour or flour, the yolks of 2 eggs, 2 tablespoonfuls of cream, pepper and salt. 196 HOUSEHOLD MANAGEMENT Method.--Cut off the heads of the asparagus and put them aside, trim the stalks, cut them and the onion and celery into small pieces- Melt the butter in a stewpan and fry asparagus, celery and onion for I 5 minutes, but slowly, so as not to brown them at all. Sprinkle in the cornfiour or flour, let it cook for 2 or 3 minutes, then add the stock, milk, bouquet-garni, salt and pepper, and cook slowly for about 40 minutes. Pass through a. fine sieve, return the soup to the stewpan, and stir until it boils. Have ready a small saucepan1 of boiling water, put in a little salt and the asparagus points, and cook for 10 or r 5 minutes. Let the soup cool slightly, beat the yolks of the eggs and the cream together, pour them into the soup and stir until it thickens, taking care that the mixture does not boil, or the eggs will curdle. Put the asparagus points in the tureen, and pour in the soup. Times—1} to 1} hours. Average Cost, 2s. 9d. to 3s. 6d., exclusive of stock. Seasonable from March to July, but in full season in May, June and July. Sullielent for 6 persons. Asraaaous (Fr. : Aspage).—-A favourite culinary vegetable belonging to a genus of plants of tha order Ls'liaaae. It is indigenous to Britain, and grows extensively in the southern steppes of Russia, in Poland, and in Greece, and was used as a vegetable by the Romans. The asparagus is raised in!" seed, and the young shoots of the plant only are used for the table. It possesses valuable diuretic www- r3o.--PUREE 0F ASPARAGUS. (Fr.-—Purée d’As- perges.) (Another Method.) lngredlents.—2 pints of white second stock or water, 1 pint of milk» 50 heads of asparagus, 1 1b. of spinach, 1 oz. of butter, 1 oz. of flour a tablespoonfuls of cream, salt and pepper. Method.—Cut off the points of the asparagus and put them aside, trim the stalks and cut them into small pieces ; wash and pick the spinach. Put the stock or water into a stewpan, and when it boils add the asparagus and spinach, and cook until tender (about 40 minutesl, then rub through a fine sieve. Have ready a small saucepan of boiling water, put in a little Salt and the asparagus points, and cook for to or 15 minutes. Melt the butter in the stewpan, sprinkle in the flour, add the milk and stir until it boils, then put in the stock and purée 0f asparagus and spinach, salt and pepper to taste, and simmer gently for :0 minutes. Place the asparagus points into the tureen, add the cream and necessary seasoning to the soup, and serve. 'l‘lme.--r to 1} hours. Average Cost, zs. 6d. to 33., exclusive of stock' seasonable from March to July. Sumclent for 6 persons. RECIPES FOR PUREES r97 I r3r.-—SORREL SOUP. (Fr.-—Créme d’Oseille.) Ingredients.-—} of a lb. of sorrel, picked and washed. r small cabbage lettuce, 3 or 4 sprigs of tarragon, a few sprigs of chervil, 1 oz. of butter. 1} pints of white stock, I gill of cream. } a pint of Béchamel sauce (see Sauces), yolks of 3 eggs. Method—Wash the sorrel and the lettuce, cut both up small, and put in a stewpan with the butter. Cook whilst stirring for about 5 minutes, then add the stock. Let the whole simmer gently for about i an hour, and rub through a fine sieve. Return the purée to a clean stewpan with the Béchamel sauce, season to taste with salt, pepper and a grate of nutmeg, re-heat, add the tarragon and chervil cleaned and cut into shreds, and cook for a few minutes longer. Add the cream and the egg-yolks, previously beaten with a whisk, stir over the fire for a few moments to cook the eggs, then serve. Average Cosh—2s. Sufficient for 4 persons. Seasonable in spring and summer. r32.-—SPINACH SOUP. (Fr.--Purée d'Epinards.) lngredlents.-r pint of white second stock, 1 pint of milk, 2 lb. of spinach, I oz. of butter, 1} ozs. of flour, pepper and salt. Method.--Wash the spinach, remove the stalks, and put it into a saucepan with just sufficient water to cover the bottom of the par. to prevent it burning. When tender, drain and rub through a hair sieve. Melt the butter in a stewpan, sprinkle in the flour, cook for 2 or 3 minutes, then add the purée of spinach and the stock, a little at a time. Boil, add the milk, simmer a few minutes, season to taste, and serve. 'l‘lme.-About r hour. Average Cost, 9d. to rs. without the stock. Seasonable from March to December. Sufficient for 4 persons. I33.--SPRIN G SOUP. (F r. Purée Printaniére Maigre.) Ingredients—I pint of boiling water, 2 pints of milk, 2 carrots, 2 onions, 2 potatoes, 1 turnip, 2 leeks, 1 good lettuce, r bunch of water- cress, 2 ozs. of butter, r 02. of flOur, salt and pepper. (The yolks of 2 eggs and 2 tablespoonfuls of cream improve the soup.) Method—Cut a tablespoonful each of carrot and turnip into small dice, or cubes, and the rest into slices ; also cut up the leeks, onions, and potatoes, shred the lettuce finely, and cut off some of the stalks of the watercress. Melt the butter in astewpan, put in all the vegetables, except the dice of carrot and turnip, cover and let them steam in the 198 HOUSEHOLD MANAGEMENT butter for 15 or 20 minutes, stirring oceasionallya Add the boiling water, and cook gently for 1 hour, then rub through a fine sieve. Have the milk boiling in the stewpan, put in the purée, with any liquor re-' maining with it, and boil. Meanwhile cook the dice of turnip and cars rot separately in a little salt and water (allowing 2 5 minutes for the carrot, and r 5 minutes for the turnip), and strain. Mix the flour smoothly with a little milk, add it to the scup, stir and cook for at least 5 minutes Add the dice of carrot and turnip, cream and eggs if used, then season to taste, and serve. Tlme.-r§ to 2 hours. Average Cost, about Is. without cream and eggs. Seasonable in Spring. Sumelent for 6 persons. 134.—TRUFFLE SOUP. (F r.—-Créme aux Trufies.) Ingredients.--r quart of rich, white stock, I pint consommé, 1 glass sherry or Marsala, } lb. fresh trufiles, 3 button onions, I carrot, bou' quet gami, 1} oz. butter, 1 oz. flour, salt, pepper, nutmeg, 2 yolks, } gill cream. Method.--Wash and ‘brush the irufies, and cut them into slicesl'» put them in a basin, pour over a glass of sherry or Marsala. wine, and cover. Peel and chop the button onions, try them a. golden brown in the butter, stir in the flour, then add the truffles, and moisten with a quart of rich veal stock. Bring it to the boil, whilst stirring, add a small bouquet-garni (parsley, thyme, bay-leaf), and I sliced carrot, and cook slowly for 30 minutes. Strain the soup, pound the truffles in a mortar, and rub through a fine sieve. Put the trufiie purée in a stewpan with a pint of consommh boil for 10 minutes; add the strained soup, and when boiling incorporate the egg-yolks mixed with the cream. Season to taste with salt, pepper and a. gratfi of nutmeg. The soup is then ready for serving. Tlme.—4o minutes to 1 hour. Average Cost, 9s. Sulllclent for 6 per' sons. Seasonable in winter. I35.—-TURNIP SOUP. (Fr.--Purée de Navets.) lngredlents.-z pints of white second stock or water, 1 pint of milk. 4 large turnips, 2 ozs. oi butter, 1 oz. of flour, nutmeg, salt, pepper and sugar. Method.—Peel the turnips and cut them into thin slices. Melt the butter in a stewpan, add the turnips and let them cook very gently for r 5 or 20 minutes, then put in the stock and simmer for 40 minutes or until the turnips are tender. Rub through a hair sieve, return to the saucepan, add the milk and boil up. Mix the flour smoothly with 8 RECIPES FOR PURliES :99 little stock or milk, pour into the soup, stir and cook for 5 or 6 minutes, then add a good pinch of sugar, nutmeg, salt and pepper to taste, and serve. Time—i} to 1* hours. Average Cost. 8d. to 9d. without stock. Seasonable in Winter. Sufficient for 5 or 6 persons. Tn: TURIIP (Fr. t Neath—The Greeks and Romans cultivated the tumlp for table use and for feeding cattle. Nothing is known of its introduction into England, but two varieties, one annual the other biennial, of the wild turnipare found in Britain. In the reign of Elizabeth boiled turnips was a favourite dish. The turnip is much esteemed as a culinary vegetable; its nutritive properties hWWfl'. "6 "nail. as water constitutes about or parts in too. The leaves and flower shoots of the turnip are often used as greens. and are called turnip tors. I36.—-VEGETABLE SOUP, GREEN. (Fr.—Purée de Legumes Verts.) Ingredients.—-z§ pints of stock or water, i a pint of cream or milk, 1 lb. of spinach, i of a pint of shelled peas, 1 onion (sliced), a little green mint, a bouquet-garni (parsley, thyme, bay-leaf), the yolks of 2 eggs, 2 ozs. of butter, 2 tablespoonfuls of rice-flour or ground-rice, salt and pepper. Method.—-Wash and pick the spinach, put it into a saucepan with a little salt, adding a small piece of soda, if hard water is used ; cover with cold water, bring to the boil, strain, and press as dry as possible. Melt the butter, put in the spinach, l a pint of the peas, the onion, mint, herbs, and a. little salt and pepper, put on the cover, and let the vege- table steam in the butter for at least i 5 minutes, stirring frequently. Sprinkle in the rice-flour, mix it well with the vegetables, and then add the stock or water. Simmer for 35 or 40 minutes, rub through a fine hair sieve, and return to the saucepan. Bring to the boil, simmer for a few minutes, then let the soup cool slightly. Have the rest of the peas ready cooked, and add them to the soup. Beat the yolks of eggs with the cream (or milk), add it to the soup, and stir until it thickens, without boiling. Season to taste, and serve. Time—i1- to 1} hours. Average Cost, IS. rod. to 23. with cream, not including the stock. Seasonable July to September, with tinned peas at any time. Sufficient for 6 persons. 137.-—VEGETABLE MARROW SOUP. (Fr.-—Purée de Courge.) Ingredients—2 pints of white second stock or water, 1 pint of milk, 1 large vegetable marrow, 1 onion, 2 ozs. of butter, 2 ozs. of flour, salt and pepper. Method.~—Mince the onion finely, cut the vegetable marrow into small pieces and remove the seeds. Melt I oz. of butter in a stewpan, put in the vegetables, put on the lid, and let the ingredients steam in the butter for i 5 or 20 minutes. Add the milk and water, and cook gently for about 40 minutes, or until tender, then rub through a. hair sieve. zoo HOUSEHOLD MANAGEMENT Melt the remaining 02. of butter, stir in the flour smoothly, add the soup. and stir until it boils. Simmer for 5 minutes, season to taste, and serve Tlme.—r{- to 1} hours. Average Cost, 8d. to rod. without the stock- Seasonable from August to October. Sufficient for 6 persons. VIGITAILI Maaaow (Fr.: CWQI)¢—ni$ is a species of gourd, belonging to the natural ordd Cucurbitacm, which includes the gourds, melons, cucumbers, marrows, etc. It is cultivated as ‘ culinary vegetable. The vegetable marrow contains a large percentage of water, it is not th very nutritious, but forms a useful adjunct to flesh foods. ‘ Fish Soups. I38.--BOUILLABAISSE. (A kind of Fish Stew.) Ingredients.-r red mullet, r sole, 1 whiting, 1 small eel, 1 small lobster. 6 mussels, 1 quart of fish stock, } of a pint of salad oil, } a gill (} of 8 pint) of claret, 3 small tomatoes, 2 small onions, I oz. of butter, 8 bouquet-garni (parsley, thyme, bay~leaf), a clove of garlic, 2 cloves, a pinch of spinach, saffron, cayenne, salt and pepper, a crofi te of bread, parsley. Method.—Slice the onions and fry them brown in the oil. Mix the safiron with a little water ; mince the garlic finely ; steam the mussel9 and remove them from the shells ; skin and fillet the sole, wash and cut the other fish into pieces convenient for serving. Pour away a little of the oil, add the stock, claret, herbs, garlic, cloves, bouquet' garni, saffron, cayenne, salt and pepper, and bring nearly to boiling point ; then put in all the fish and cook slowly for 20 minutes. Mean' while trim the crofite of bread to the size of the dish, fry golden' brown in hot oil or fat, then fix it firmly in the centre of a deep dish by means of white of egg. Cut the tomatoes acnoss in halves, squeezfi out a little of the juice, and fry them slightly in hot butter. Arrange the pieces of fish on and around the croute, garnish with the tomatoef' and parsley, and serve very hot with some of the liquor, well skimmed and strained, poured round it. 'i‘lme.--Altogether, 1 hour. Average Cost, 4s. to 5s. Seasonal)!" at any time. Sulllclent for 10 or :2 persons. N ote.—Bouillabaisse can be made of fresh-water fish, but is not so delicious as when made with sea-fish. It is of southern origin, and ought to be a higle seasoned dish. This soup is well-known to all readers of Thackeray by reasqn of his ballad in which, when visiting Paris as an “ old fogey ” he recalls his remembrances of younger and more jovial days. This Bouillabaisse a noble dish is, A sort of soup, a broth, a brew, A hotch~ tch of all sorts of fishes, That reenwich never could outdo. Green herbs, red peppers, mussels, safircn, Soles, onions, garlic, roach and dace; All these you eat at Terre’s tavern, In that one dish of Bouillabaisse. Thackeray's Ballad of Bouillabeissa-r' RECIPES FOR FISH SOUPS 20! r39.--BOUILLABAISSE. (Another Method.) Ingredients—3 pints of fish stock, 1 Spanish onion, 2 tablespoonfuls of salad oil, 2 tablespoonfuls of cream, the yolks of 2 eggs, 2 ozs. of creme de riz (or rice-flour), 1 glass of white wine (if liked), salt and pepper, fillets of fried fish. Method—Slice the onion finely and fry until golden brown in the salad oil. Stir in the creme de riz, add the stock, and stir until it boils ; remove the scum as it rises, then cover, simmer gently for i an hour, and rub through a tammy-cloth or fine hair sieve. Return to the sauce- pan, and bring nearly to boiling point. Beat the yolks of eggs, add to them the cream, strain into the soup, and stir by the side of the fire until the soup thickens slightly, but without boiling, or it may curdle. Add the wine, and season to taste. Have ready some SMALL fillets of sole, turbot, cod, or other white fish, fried in alittle salad oil ; place them in the tureen and pour the soup over them. Serve with fried croutons, and cut lemon. Tina—About 1 hour. Average Cost, From rs. 9d. to as. per quart. Seasonabie at any time. Sufficient for 5 or 6 persons. I4o.--CRAYFISH SOUP. (Fr.-—Bisque d’Ecrevisses.) Ingredients.—2O to 30 crayfish, 2 boned anchovies, 4 ozs. of butter 4 ozs. of rice, I French dinner roll, I small onion, 2 cloves, 2 quarts of fish stock, a} of a pint of milk, about } of a pint of cream, I teaspoonful of lemon-juice, salt and pepper. Method—Remove the gut from the centre fin of the tail of each cray- fish. Shell the fish, and pound the shells, half the tails, and the an- chovies, in the mortar, with the butter. Place the pounded materials in a stewpan, stir until hot, then add the rice, previously washed and drained, the onion and cloves. Fry for about 15 minutes, then pour in the stock, bring to the boil, and simmer until the rice is tender. Meanwhile soak the crumb of the French roll in the milk until soft and add it to the soup. When the rice is sufficiently cooked rub the soup through a tammy-cloth or fine sieve, and return it to the stew- pan. Re-heat, season to taste, add the lemon-juice, cream, and the remainder of the crayfish tails. Serve with croutons of fried or toasted bread. Time.--About 2 hours. Average Cost, 3s. Seasonable all the year. Sufiieient for 7 or 8 persons. The Cluwrmr or Caawrrsu (Fr. : Ecrsvs'sse), or river lobster, is a Ion -tailed, ten-footed crustauan resembling the lobster. and slmrlar to it in its habits. It was consid a delicacy by the Greeks and Romans. and was eaten by them seasoned with pper and other condiments. Crayfish are best pre- served alive by keeping them in baskets with grass or plants such as the nettle. or in a vessel con- taining only a slight depth 01 water. M the crayfish requiresa quantity of air, the water should be frequently renewed, 202 HOUSEHOLD MANAGEMENT I4I.—EEL BROTH. (Fr.-—- Bouillon d’Ahguille.) Ingredients.—I medium-sized onion, 1 oz. dripping or butter, 1 skinned eel, 3 pints stock or water, I tablespoonful of crushed tapioca or sago, salt, pepper, chopped parsley. Method.—Peel and slice the onion, and fry it in hot fat till Pale-brown, but not burnt. Cut up a skinned eel, put it into the pan containing the iried onion, add 3pints of stock or water, boil, skim, and simmer gently for about 1 hour. 20 minutes before serving, strain, replace in the stewpan, sprinkle in the tapioca or sago, and season with salt and pepper. Serve with a little chopped parsley put in at the last moment. Tlme.--r to 11- hours. Average Cost, if made with stock, zs. per quart. Sufllcient for 6 persons. Seasonable from September to May. I42.--EEL SOUP. (Fr.--Soupe aux Anguilles.) Ingredients.—2 lb. of eels, 1 onion, 2 ozs. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1- an oz. oi peppercorns, salt td taSte, 2 table spoonfuls of flour, } of a pint of cream, 2 quarts of water. Method.—\Vash the eels, cut them into small pieces, and put themin the stewpan with the butter ; let them simmer for a few minutes, then add the water, the onion cut in thin slices, "the herbs, mace, and seasoning. Simmer till the eels are tender, but unbroken. Dish carefully and keep hot. Mix the flour to a batter with a little water. stir it into the soup, and boil. Add the cream, pour over the eels and serve. Tlme.—r hour, or rather more. Average Cost, as. Seasonable from June to March. Sullielent for 8 persons. I43.--HADDOCK SOUP. (Fr.—-Potage de Merluche.) Ingredients.—-r fresh haddock, 2 ozs. of butter or dripping, 1 oz. of flour, 1 pint of stock or water, 1 pint of milk, 1 onion, seasoning. Method.—Wipe the fish, remove the fins and eyes, and cut it into pieces. Boil it in stock or water, and add the milk and onion (peelml and stuck with a clove). Melt the butter or dripping, stir in the flour. and cook for a few minutes without browning. To this add by degrees the fish stock and fish, and let the preparation simmer for 30 minutes- Pass the soup through a sieve, return to the stewpan, season to taste with salt, pepper and grated nutmeg. Serve with fried bread crofitonS' Tlme.—About 1 hour. Average Cost, IS. Sulllelent for 5 persons- Seasonable at all times. I44.-—LOBSTER SOUP. (Fr.—-Bisque de Homard.) Ingredients.—r large lobster, 1 quart of stock (preferably fish), } a RECIPES FOR FISH SOUPS 203 pint of milk, 2 ozs. of butter, 1} ozs. of flour, r carrot, ia turnip, i or 2 strips of celery, 3 or 4 shallots, or 1 small onion, a bouquet-garni (parsley, thyme, bay-leaf), i teaspoonful of anchovy essence, salt and pepper, small quenelles of whiting or other white fish. Method.—Slice the vegetables and fry them in the butter until pale brown, then stir in the flour, add the stock, and stir until it boils. Remove the shell of the lobster, cut the meat from the claws into dice or cubes, and set it aside until wanted. Add the bouquet-garni, the rest of the lobster, and the pounded shell to the stock, simmer for i an hour; then take out the shell and rub the rest through a fine sieve. Return to the saucepan, add the milk, and when near boiling point put in the quenelles, anchovy-essence, andnecessary seasoning. Place the dice of lobster in the tureen, and pour in the soup. Tlme.--i} hours—Average Cost, 2s. 9d. to 35. Seasonable from April to October. Sufficient for 6 persons. r45.-—OYSTER SOUP. (Fr.--Potage aux Huitres.) Ingredients.—i 1b. knuckle of veal, I lb. of plaice, 2 ozs. of butter, 1} ozs. of flour, } a pint of milk, 1: a pint of cream, 18 oysters, 1 onion, 1 bay-leaf, I teaspoonful of anchovy essence, salt and pepper. Method—To 1 quart of cold water add the veal cut into small pieces, the onion and bay-leaf. Simmer gently for 3 hours, then strain, and when cold remove the fat. Fillet the plaice, remove the black skin, and simmer the fish in 1 quart of cold water for about 1 hour, or until it is reduced to shreds, then rub throngh a fine sieve. Simmer the beards of the oysters in l a pint of the fish stock, add the liquor from the oysters, strain, and put aside. Mix together the veal and fish stock, and bring to boiling point. Melt the butter in a stewpan, stir in the flour, cook for 2 or 3 minutes, then pour in the hot stock and stir until it boils. Now add the milk, oyster liquor, anchovy-es- sence, and season to taste. If the oysters are large, cut them in halves, and put them into the boiling soup just before serving, but they must not be allowed to cook. Stir in the cream at the last moment. Tlme.--2 hours, after veal stock is made. Average Cost, 33. 6d. Seasonable from September to April. Sulllclent for to persons. I46.--SKATE SOUP. (Fr.--Potage de Raie.) Ingredients”! skate, weighing from i} to 2 1b., 1 onion sliced, 1 strip of celery in small pieces, 1 bay-leaf, 2 ozs. of vermicelli, 2 yolks of eggs, } of a. pint of cream, salt and pepper, 3 pints of water. Method.-Clean the skate thoroughly, and let it hang at least a day, and in cold weather even longer. When ready to use, remove the skin, 204 HOUSEHOLD MANAGEMENT divide the flesh into fillets, which put aside. Put the bones and trinP mings into a saucepan, add the water, onion, celery, bay-leaf, whiw pepper or peppercorns, and a little salt, and simmer gently for 1 hour- Strain, return the stock to the saucepan, bring to the boil, and add the fillets of fish. Continue to cook slowly for 10 minutes, then sprinkle in the vermicelli, and after 5 minutes further cooking, add the yolks 0t eggs and cream previously well beaten together. Stir and cook gently until the soup thickens slightly, then season to taste, and serve. 'l‘lme.—About 1} hours. Average Cost, rs. 9d. to as. Sumelent for 6 persons. Seasonable in winter. Miscellaneous. I47.--BAKED SOUP. (Fr.--Potage cuit an four.) Ingredients.-—2 quarts of cold water, 1 lb. of lean beef or mutton. §~ a pint of split peas, 1 tablespoonful of rice, 1 onion sliced, 1 carrot. salt and pepper. Method.-Wash the rice and peas, put them into a stew-jar with the vegetables and the meat, cut into small pieces, season with salt and pepper, and add the water. Cover closely, cook in a rather slow oven for 3 or 4 hours, skim, and turn the whole into a soup tureen, and serve- Tlme.--From 3 to 4 hours. Average Cost, about rs. Sumclent for 8 persons. Seasonable in winter. I48.—-BAKED SOUP OR COTTAGE SOUP. (Fr.---Potage Paysanne.) Ingredients.--r lb. of lean beef, 1 onion sliced, 1 carrot sliced, } of a turnip sliced, 2 tomatoes sliced, 2 or 3 strips of celery shredded, 2 ozs of rice blanched, salt and pepper, 4 pints of cold water. Method.—-Cut the meat into small pieces, put it into a stewjar with the prepared vegetables, water, and a good seasoning of salt and pepper, cover closely, cook in a slow oven for 4 hours, adding the rice about I hour before serving. Turn the whole into a soup tureen, of serve in the pot in which it was cooked. Tlme.—4 hours. Average Cost, rs. Sufficient for 4 persons. Seasonablt at any time, especially in winter. r49.-BAKED SOUP OR COTTAGE SOUP. (Fr.-—Potage Paysanne.) Another Method. lngredlents.—r lb. of lean beef, I onion, 1 carrot, r turnip, i a head of celery, 2 tomatoes, 2 ozs. of boiled rice, seasoning. Method.--Cut the meat into dice-shaped pieces, peel the onion, carrot and turnip, clean the celery, and cut up each into slices or small pieces. RECIPES FOR MISCELLANEOUS SOUPS 20$ Slice the tomatoes. Put all the ingredients, including the rice, in layers, into an earthenware soup-pot with 4 to 5 pints of water. Season to taste, and cover the pan; when it boils, skim and place the pan with the lid on in the oven. Allow it to cook in the even for about 2 hours, or longer. Serve the soup in the soup-pot in which it is cooked. Tlme.—-3 hours. Average Cost, rs. 2d. Sumclent for 5—6 persons. Seasonable at all times. 150.—-BENEVOLENT SOUP. Cheap soup, suitable for a soup kitchen. Ingredients—i an ox-cheek, 4 celery tops, 2 large carrots, 4 large onions, 2 large turnips, r cabbage, salt and pepper, a bunch of herbs, 10 quarts of cold water, 1} pints dried peas or lentils. Method.—Bone the ox-cheek, cut up the meat into small pieces, put all into a large boiler, add the cold water; when it comes to the boil skim, then throw in the vegetables, which have been cleaned and cut in quarters, the bunch of herbs, pepper and salt. Let these ingredi- mts simmer gently for 4 hours. Add the cabbage an hour before serving. If peas or lentils are used soak them over night, then cook them with the above ingredients. Season the soup again just before serving. Time.—6 or 7 hours. Average Cost, 2d. per pint. Seasonable at any time. 151.—BONE SOUP. lngredients.—3 lb. of bones, cooked or uncooked, 2 carrots, 2 onions, I turnip, r strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns, 2 cloves, 2 tablespoonfuls of fine sago, crushed tapioca, semolina, or Florador, 2 oz. of fat, salt, 5 pints of water. Method.—Break the bones into small pieces, and iry them in the hot fat until well browned. Put in the water and a dessertspoonful of salt, bring to the boil and skim well. Add the prepared vegetables (cut into thick slices), herbs, peppercorns, and cloves, and cook gently for about 5 hours, skimming occasionally. Strain, return to the saucepan, season to taste, and when the soup boils sprinkle in the sago, or what- ever farinaceous substance is used, simmer for 10 minutes longer to cook the sago, then serve. Tlme.--About 6 hours. Cost, 9d. to 1s. Seasonable at any time. Sumclont for 7 or 8 persons. Nola—The stock ior this soup could be made the day beiore the soup is wanted, and the sago sprinkled in when re-heated. r52.--BRILLA SOUP. Ingredients.—3 quarts of cold water, 2} lb. of Shin of beef, 1 onion, 206 HOUSEHOLD MANAGEMENT I carrot, 1» of a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 1 tablespoonful of fine sago, salt and pepper. Methods—Place the meat and water in an earthenware stewing-jar, add a little salt, cook gently on the stove, or in a moderate ovtni, for 4 hours, then strain oil the liquor. When cold, remove the fat from the surface, and boil up the stock. Meanwhile cut the vegetables into small dice, add them to the stock when boiling, put in the bouquet-garni, and simmer gently until the vegetables are tender. 10 minutes before serving sprinkle in the sage, and stir occasionally to prevent it sinking to the bottom of the pan. When ready, season to taste, and serve. Tlme.—About } an hour, after the stock is made. Average Cost, rs. 6d. to rs. 8d. Sufficient for 6 or 7 persons. Seasonable at any time. I 53.—COW-HEEL SOUP. Ingredientsr-r cow-heel, 3 pints of water, 1 onion, I carrot, r strip of celery, 1 tablespoonful of sago or crushed tapioca, chopped. parsley, lemon juice, salt , pepper, grated nutmeg. Method.-—Clean and scald one cow-heel, divide into 4 parts, and put them in a stewpan with the cold water. Add a good pinch of salt, boil up, skim, and add soup, vegetables (onion, carrot and celeryi Let these simmer gently for 3 hours or longer, ‘then strain and Sea son. Remove some of the meat from the bones and cut it into very small pieces ; put these with the broth, let it boil, and Stir in a table- spoonful of sago or crushed tapioca. Boil for another 25 minutes, then serve, adding a little chopped parsley and lemon-juice just befor sending it to table. This soup, when well made, is considered 'very delicious as well as nourishing. Tlme.—-3 to 4 hours. Average Cost, 1s. 9d. Sufficient for 4 persons. Seasonable at any time. I54.—-SOUR CHERRY SOUP. (Fr.-—Soupe aux Cérises.) lngredlents.—r lb. of sour cooking cherries (stoned), 3 or 4 Invicbachs (rusks), 3 pints of water, 2 inches of cinnamon, lemon-rind, {- of a lb. of loaf sugar, 1- of a pint of white or red wine, I oz. of butter, Q an oz. of flour, a Pinqh of Salt. Method.--Put the stoned cherries in a stewpan. Break the cherry stones and remove the kernels, add them to the cherries, put in the water and the broken pieces of rusks, cinnamon and lemon rind. Cook slowly for 20 minutes, then rub all through a. sieve. Melt the butter in another stewpan, add flour, and try a chestnut-brown colour. Moisten with the wine and a little water. Add the cherry pulp, etc., sugar, and a small pinch of salt. Boil again, and serve hot or cold. Tlme.--4o minutes. Average Cost, 18. Sufiiclent or 6 persons. Seasonable in June and July. GRAVIES, SAUCES AND FORCEMEATS. CHAPTER IX. General observations on Gravies and Sauces, with directions in regard to the foundation or standard Sauces, &c. Sauces and Gravles.—Until the end of the eighteenth century cookery was a neglected art in England, and sauces were practically ‘unknown. A celebrated Frenchman who lived in that age humorously described us as “ a nation with one sauce.” History has not recorded the name of that particular sauce ; but it could not have been the ancient sauce of the Romans, which tradition has handed down to us under the name of " Garum.” This sauce is made from anchovy brine, and is largely used by the Turks in the preparation of their national dish, “ Pilau,” but the presence of the strong flavour of anchovy, however desirable in itself, would prevent its use in many dishes. Possibly “ melted butter ” filled the double otfice of ‘l‘ sweet ” and “ savoury ” ; and it would be difficult in the present day to find any individual who pa ses muster as a plain cook, whose knowledge of sauces is as restricte as that of the nation a hundred years ago. The unit muSt now be multi- plied by something like 650 to arrive at an approximate estimate of the sauces and gravies in use at the present day. Importance of Sauces.—-Brillat-Savarin, speaking of this branch of cookery, says: “ One can learn to cook, and one can be taught to roast, but a good Sauce-maker is a genius born, not made.” Alexis Soyer, referring to this subject, writes z “ Sauces are to cookery what grammar is to language "—a most apt comparison, ior grammars have been adapted in a hundred difierent ways to suit the genius of the lan- guages they dominate. And so with sauces ; they iorm an essential part of cookery, yet the innumerable variations of each class have to be skilfully adapted to the dishes with which they are amalgamated or served, in order to give some necessary flavouring or produce some desired effect. Every cook should endeavour to attain proficiency in this branch of cookery, a task by no means so diflicult as the number of sauces would lead us to suppose, or, ii the few which have for their base either oil, wine or fruit, are excluded, the remainder are simply variations of the two foundation sauces, white and brown. nor 208 HOUSEHOLD MANAGEMENT Use 0! Sauces and Gravies.-Each sauce must possess a distinct flavour and character of its own, and add either richness, piquancy, or flavour without losing its own identity ; but unless purposely employed to disguise the absence of flavour in some insipid substance, they should never be allowed to overpower the natural flavour of dishes of game, poultry, meat, etc., with which they are served. The excellence of many entrées depends almost entirely on the sauces which enter largely into their composition. Boiled fish would be insipid without an appropriately flavoured sauce. Some dishes of boiled meat, and many simple pud- dings are almost unpalatable without their customary sauces; while a good gravy is indispensable with meat, poultry, and game. Dltierenee between Sauces and Gravies.--Gravy is simply the juices of meat, diluted and seasoned but not thickened, except the slightly- thickened brown gravy, which ought really to rank as a thin sauce. Sauee.--Sauce has been defined as a LIQUID smsomuo, thickened by means of one of the following liaisons (or mixtures of yolk of eggs cream, etc., used for thickening or binding white soups and sauces) :— 1. Roux—white. z. ,, fawn. 3. ,, brown. 4. Eggs and cream. 5. Butter and cream. 6. Blended butter and flour. 7. Blood. 8. Arrowroot, corn°our, Fecule. Roux.—The literal translation of this word is “russet,” but in a culinary sense it is a mixture of equal quantities of butter and flour cooked over a slow fire, or in a cool oven, until the desired colour is acquired. There are three varieties of roux : white, fawn, and brown ; and this form of thickening is generally employed in making good sauces. It may be made in small quantities as required, or in larger quantities, which, if closely covered, will keep good for months. When roux is made for immediate use it should be allowed to cool slightly before adding the liquid to it. When using perfectly cold roux, the liquid should be added to it more gradually: in both cases the sauce must be constantly stirred until it boils, and then allowed to simmer until it at- tains the required consistency. A heaped-up tablespoonful of roux will thicken 1 pint of liquid. Directions for the preparation of the re- spective liaisons (sauce thickenings) will be found in the following pages. THE BASES 0R FOUNDATIONS OF SAUCES. The following liquids form the bases of most of the sauces ;—- 1. White Stock.--Nearly all the good white savoury sauces have for their foundation white stock and milk, used in varying proportions. GRAVIES. SAUCES AND FORCEMEATS 209 2. Brown Stock.-All good brown savoury sauces are made from stock, more or less rich according to the purpose for which they are intended. 3. Fish Stock.-Fish sauces usually have for their foundation about equal quantities of fish stock and milk. 4. Milk—Milk forms the basis of nearly all the plain white sauces, both sweet and savoury, also of bread sauce. 5. Water.--Strictly speaking, all melted butter sauces should be made only with water ; a little of the broth in which fish or meat has been boiled is admissible, and is also an improvement to caper sauce ; but when milk is added to the broth, as is frequently the case, to improve the colour, the foundation becomes white sauce, not melted butter 6. OIL—Mayonnaise sauce, and others of a similar character known as salad sauce, are composed almost entirely of oil as their basis. 7. Fruit—Apple, cranberry, gooseberry, etc. VARIETIES OF SAUCES. Sauces may be broadly divided into two classes, white and brown; each class being further subdivided into sauces made by a long, slow process, and quickly-made sauces. FOUNDATION OF STANDARD SAUCES. (a) White.—Béehamel forms the foundation of all the good white sauces ; it is made by the slow process, which extracts the full flavour of the substances employed. (b) Plain White Sauee.—Nearly all the white sauces employed in middle-class cookery have for their foundation a plain white sauce made by the quick process. Their flavour depends mainly on the sub- stances added to them, such as parsley, celery, chocolate, vanilla, orange-essence, etc. (a) Brown.-Espagnole.—This sauce and the Béchamel have been aptly described as “ Adam ” and “ Eve.” France adds to them the Veloutée and Allemande, and calls the group the “ sauces meres,” or " mother sauces." The Espagnole forms the basis of all good brown sauces, and these, like the white sauces, derive their distinctive names from the substances added to the foundation sauce. The rich exquisite characteristic flavour of Espagnole sauce is due partly to the lean bacon or ham which forms an indispensable part of it, and partly to the long, slow trying process to which the flour and other ingredients are sub- jected. (b) Plain Brown Samoa—These sauces are always less quickly made than the plain white sauces, for no matter how simple they may be, 210 HOUSEHOLD MANAGEMENT the flour must be fried brown before adding the liquid. A little caramel may be introduced to IMPROVE the colour, but it imparts nothing to the flavour, whereas frying develops the full flavour of both the flour and vegetables used in making brown sauces. STOCK FOR GRAVY. Gravy, pure and simple, is usually described as “ the juices of th( meat ” 3 and it has been said that good gravy is an evidence of bad roasting or baking. But experience teaches us that the best gravy accompanies a joint which has been roasted before an open fire and well bested during the process, as is the custom in the north of England. Not' withstanding the argument that if the juices of the meat are in the gravy the joint must suffer, the north-country meat, when out, is found to be full of gravy. Long before science had discovered the coagulating pros perties of albumin, it was the custom to put plenty of dripping into the tin before the fire, and as soon as it was hot the joint was hung on the “ jack ” and well basted. Without knowing the “ why and where- fore,” the most ignorant housewife would have explained that this method KEPT THE GRAVY IN. .As the meat cooked before the clear bright fire it became crisp and brown ; and each time it was basted some of the brown particles on the surface of the joint were carried down into the dripping and settled on the bottom of the tin, to be afterwards converted into gravy. From the above facts, we draw the conclusion that a browned surface and frequent basting produce good gravy. Meat baked in the oven has not quite the same flavour and nourishment as when roasted, but a juicy joint and good gravy are possibilities under the following conditions : the joint must be well basted with melted dripping or other fat before being put into the oven ; the oven must be kept fairly hot until the meat is well browned all over i in the later stages of cooking the Oven door should not be entirely closed, for meat cannot become crisp and brown in an oven full of steam ; the joint mustbefrequently basted. Gravy in its most simple form is made by adding boiling water to the sediment which remains in the meat tin when the fat has been carefully poured off. It hould be seasoned to taste, boiled up, stirring meanwhile to loosen the brown particles which adhere to the sides of the tin, well skimmed, and strained over or round the meat. Any bones that have been removed from the meat may be boiled to form the basis of the gravy, but nothing else must be introduced. Beef gravy must contain only salt and pepper; and mutton gravy the same ingredients, and a few drops of caramel when the gravy is very light in colour. Veal gravy, also, should be made from the bones, and after being mixed with that in the meat tin, should be slightly thickened with flour and butter kneaded together, or flour mixed smoothly with a little water. Gravies served with game, roast rabbits, etc., may be made from beef, GRAVIES, SAUCES AND F ORCEMEATS 2n beef or game bones, or from Stock. Clear stock must be used for clear gravies, but with this exception, any good second stock will serve. An economical cook will always contrive to provide the basis of gravies, sauces, and soups out of the bones and trimmings of poultry and meat, except, of course, the clear soups and gravies, which must have a good clear stock for their foundation. STOCK FOR SAUCES. Béchamel, Veloutée, Allemande, and sauces of a similar character, must have for their foundation white stock made from chicken or veal, or the bones and trimmings of the same. The stock for 'Espagnole sauce, and those sauces of which it forms the basis, may be made from any kind of meat, trimmings, bones, livers, and gizzards of game and poultry ; it must be rich, of good colour, but not necesSarily very clear. The second stock (No. 7,) well reduced, would be suitable for this purpose. N eta—If the stock is poor it can be enriched by the addition of a small quantity of "Lemco" Meat Extract. CONSISTENCY 0F SAUCES. The consistency of a sauce varies according to its use. For a coating sauce, that is, a sauce thick enough to mask achicken, cutlets, etc.,over which it is poured, the proportions are I} ozs. of flour to r pint of liquid, when made by the slow process, during which the sauce becomes con- siderably reduced, but when made by the quick process nearly 2 ozs. of flour must be allowed to 1 pint of liquid. Sauces to be served separately in a sauceboat or poured round the base of a dish, should be made a little thinner, but it is always better to err on the side of over- thickening, it being much easier to reduce the consistency by adding a. little more stock or milk, than to increase the consistency by reducing the quantity. The latter can onlybe done by boiling the liquid rapidly in an untovered pan, which is not always convenient at the time of serving dinner. Reducing by rapid boiling is a method Which may be usefully employed in dealing with stock too poor to make a suitable foundation for a good soup or sauce. As the stock is reduced by evaporation, its flavour and richness become concentrated, and if frequently skimmed it gains considerably in brightness and colour. TIME REQUIRED FOR COOKING. Sauces made by the slow process are allowed to simmer for 2 or 3 hours, or until all the unabsorbed iat comes to the surface. Frequent stirring is necessary, also occasional skimming to remove the fat as it rises. The ordinary, or quickly-made sauces, should not have the liquid added until the flour and butter have been cooked together for 3 or 4 minutes, or, when flour kneaded with butter is used, or flour moistened with milk or stock is used, the liquid to which they are added should be allowed to Simmer for at least 212 HOUSEHOLD MANAGEMENT 5 minutes after coming to the boil, otherwise the sauce has an un- pleasant taste of raw flour. Sometimes sauces made by the long process are over-cooked and become oily. In this case a little cold stock, milk or water, can be added, and the sauce stirred until it boils, when it will again become smooth, but it must then immediately be removed from the fire. PREPARATIONS OI" INGREDIENTS. To avoid repetition, the vegetables used in the following recipes are spoken of as “ prepared,” meaning that the carrots have been scraped, the turnips peeled, and the onions peeled. A bouquet-garni consists of a sprig or two of parsley, a bay-leaf, a sprig of thyme, a sprig of marjoram, a sprig of basil, and a blade of mace, all tied together in a little bouquet. Any of these herbs may be omitted and others substituted, according to taste. As regards the quantities given in the recipes, they have been kept as uniform as possible ; and in most cases provide sufficient sauce to fill a sauce-tureen, or for pouring round an entrée or pudding. THICKENINGS FOR SAUCES. White Roma—In making white roux, equal quantities of butter and flour are stirred in a stewpan over a slow fire for 10 or 15 minutes, but without allowing the roux to take any colour. If for immediate use, the roux must cool slightly before adding the liquid. Fawn Roma—For fawn or blonde roux, take equal quantities of butter and flour, and cook slowly over the fire or in a cool oven until the mixture acquires a pale fawn colour. Brown Roma—This third variety is usually called “ stock roux," because where roux is being constantly used a large quantity of it is made and kept in stock. The proportion of butter and flour are the same as for white and fawn roux. The nut-brown colour is obtained by a long, slow process of frying or roasting, during which much of the flavour characteristic of well-made brown sauce is developed. Egg Liaison—This thickening is composed of yolks of eggs beaten up with a small quantity of cream, milk, or white stock. The sauce to which this liaison (or thickening) is added must require no further cooking. One to two tablespoonfuls of hot sauce should be mixed with the eggs and cream, and the whole then strained into the sauce, which should be just below boiling point. To remove the raw taste of the eggs, it is necessary to cook and stir the sauce by the side of the fire for a few minutes, but it must not be allowed to boil, or the eggs may curdle. Butter and Cream Nahum—When butter and cream are employed {or GRAVIES, SAUCES AND FORCEMEATS 213 thickening, they are added in equal proportions to the sauce JUST BEFORE SERVING : re-heating would spoil the flavour of the sauce. Kneaded Butter Liaisen.--This form of liaison is exceedingly useful when no roux is at hand, and a little additional thickening is required. Butter will absorb about its own weight in flour, and the two are kneaded together on a plate until all the flour is absorbed, or, in other words, thoroughly moistened by the butter. This liaison should be added to the sauce in small portions and stirred until it is smoothly mixed with it. Blood Liaison.--This liaison is used principally to thicken sauces for game and poultry entrees. The blood of poultry or game should be mixed with a little vinegar, to prevent coagulation. It should be strained and added gradually to the sauce a few minutes before serving. Arrowroot, Cornflour, Feeule Liaison.-Before adding any of these substances to the sauce, they must be smoothly mixed with a little cold stock, milk, or water. The liaison is stirred into the boiling sauce, and simmered for not less than 2 minutes to cook the starch. I RECIPES FOR GRAVIES, SAUCES AND FORCEMEATS. CHAPTER X. Auxiliaries for Sauces, Compound Butters, Gravies, etc., White Sauces (hot and cold) and Salad Dress- ings, Brown, Fish, Fruit, Sweet and Miscellaneous Sauces, Forcemeats, etc. Auxiliaries for Sauces. :55.—CARAMEL FOR corounmc sauces. Ingredients.-t lb. of castor or moist sugar, 3 gills of water. Method.—Put the sugar and a good tablespoonfulof water into an untinned stewpan, and stir over the fire until it becomes dark-brown. Boil it, add the rest of the water to the sugar, stir until it boils, simmer until the caramel acquires the consistency of syrup, and, when cold, bottle for use. It may be used for sweet or savoury sauces. Tlme.—About 40 minutes. 156.-—CARAMEL FOR COLOURING SAUCES. (Another Method.) - lngredlents.—-r lb. of sugar, 2 tablespoonfuls of salt, i of a pint of boiling water. Method.—Put the salt and sugar into an iron saucepan or frying pan, and stir and cook until dark-brown, add the water, boil well, and, when cold, bottle for use. Tlme.--About 30 minutes. 157—CHILI VINEGAR. Ingredienta—5o fresh red English chilies, 1 pint of vinegar. Method.—Pound the chilies or cut themin half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people prefer to eat it with the addition of an acid and cayenne pepper. p- 214 RECIPES FOR COMPOUND BUTTERS 215 Compound Butters. Chiefly used for the enrichment of sauces. 158.——CRAYFISH OR SHRIMP BUTTER. (Pb—b Beurre d’Ecrevisses.) Method.--Pound } a pint of picked shrimps or prawns in a mortar till smooth, add 3 ozs. of fresh butter, 1} an 02. of anchovy paste ; mix thoroughly, and rub through a fine sievel Keep on the ice till wanted. A little liquid carmine or cochineal may be added to improve colour, if found necessary. I59.-DEVILLED BUTTER. (F r.---Beurre a la Diable.) Method.--Mix I oz. of butter with white pepper, cayenne, and curry- paste, about a saltspoonful of each, and blend thoroughly with a few drops of lemon-juice. r6o.-LOBSTER BUTTER. (Fm—Beurre de Homard.) Method.—Procure the eggs (spawn) and coral of a lobster, pound till smooth in a mortar with double its weight" of fresh butter, rub through a fine sieve, and keep in a cool place till required. 16r.--MONTPELLIER BUTTER. (Fr.--Beurre Mont- pellier.) Ingredients.--2 ozs. each of parsley, chervil, tarragon,chives and cress ; 2 anchovies, 9 yolks of hard-boiled eggs, é 02s. of butter, I teaspoonful oi capers, 1 gherkin. Method.--Wash and pick the parsley, cress and herbs, blanch for 3 minutes, strain and cool. Dry well in a cloth, and pound in a. mortar. Wipe and bone the anchovies, pound them in a mortar with the egg- olks, capers, and gherkins until smooth, then add the butter and last y the green puree. Pass through a wire sieve, and use)1 as required. A little spinach may be added if the herbs should not colour the butter sufficiently. I62.—-RAVIGOTE OR GREEN BUTTER. (F1;— Beurre Ravigote.) Ingredients—1} ozs. of chervil, 2 ozs. of spinach, 1; ozs. of green chives, oz. of tarragond an oz. of parsley, 3 shallots, 6 ozs. of butter, salt an pepper. Method—PM the chervil, spinach, chives, tarragon and parsley into a saucepan with water, blanch and drain well, then pound these ingredi- ents in a mortar. Peel and ch0p the shallots finely, cook them in a little butter until golden-brown, and mix them with the herbs. When 216 HOUSEHOLD MANAGEMENT cold, work in the remainder of the butter, pass through a fine sieve, and add a little pepper and salt and spinach-greening, if necessary. Tlme.—3o minutes. Average Cost, 8d. Snxacn (Fr. Epinavds) is cultivated for its young leaves, which are prepared for the table by boiling or frying. Two principal varieties of spinach are cultivated, prickly spinach with triangular and arrow-shaped leaves; and smooth spinach, the leaves of which are round and blunt. Flanders spinach is also grown for the market. It is a wholesome vegetable, and one of its constituents being iron, spinach is beneficial to persons who suffer from anamia. Gravies. I63.-—BEEF GRAVY FOR POULTRY, GAME, Etc. Ingredients—1 pint of cold water, it a lb. of lean beef, 1 small onion, salt and pepper. Method.--Cut the beef into small pieces, put it with the onion and the water into a stewpan, or earthenware stewjar, and cook slowly for 3 or 4 hours. Strain, season, and use as required. Time.--3 to 4 hours. Average Cost, 6d. Quantity, about } pint. :64.-—BROWN GRAVY. (Fr.--Jus brun.) Ingredients.--r quart of water, 1 lb. of neck or shin of beef, 1 oz. of butter, 1 oz. of sweet dripping, 1} oz. of flour, 1 medium-sized onion, 1 small slice of lean bacon, or a few trimmings of lean ham or bacon, salt and pepper, 1 clove, if liked. Method.—-Cut the meat and bacon into small pieces, slice the onion. Melt the dripping in a stewpan, put in the meat, bacon, and onion, and frytill brown. Add the water, salt and pepper, and clove, cook slowly for 3 or 4 hours, and strain. Melt the butter in a stewpan, stir in the flour, and cook for 5 minutes. Add the gravy, stir until it boils, skim, simmer for 10 minutes, and use as required. “ma—3} to 4} hours. Average Cost, about rod. Quantity, 1 pint. Cnovss (Fr. Clots do gs'rofle).--An agreeable pungent aromatic spice, obtained from the dried flower- buds of the Cuyophyllus wondrous, a handsome branching tree with purplish flowers, allied to the myrtle. The name is derived from the Latin, domes, and French, clots, “ a nail ” so which the clove is supposed to bear a resemblance. The clove is a native of the Molucca Islands, but is successfully cultivated in Iamaica, Sumatra, Mauritius, Cayenne, Malacca, Trinidad, and other places. The Amboyna, or royal clove, is said to be the best, and is obtained from the island of that name, colonized by the Dutch. The clove contains about so per cent. of volatile oil, which abounds in every part of the plant, occasioning its peculiar pungent flavour; the rest is composed of woody fibre, water, gum, and resin. Cloves are used medicinaiiy, but are chiefly employed for culinary purposes. 165.—-BROWN GRAVY FOR ROAST RABBIT. (Economica1.) Ingredients—1 pint of water, 1 oz. of beef dripping, 1 oz. of butter, } an oz. of flour, the liver of the rabbit, r medium-sized onion, i a carrot, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper. RECIPES FOR GRAVIES 217 Method.--Slice the vegetables, cut the liver into small pieces. Melt the dripping in a stewpan, fry the vegetables and liver to a nice brown, then add the water, bouquet-garni, salt and pepper, and cook slowly for 1 hour. Strain and return to the saucepan, knead the flour and butter well together on a plate, add it, in small portions, to the gravy, stir and cook for ten minutes. Season to taste, add a few drops of caramel to improve the colour, and serve. Time.-r1~ to 1* hours. Average Cost, ald. Quantity, about '11 pint. 166.-—GRAVY (Quickly made). (F r.—-] us de Viande.) Ingredients—1} of a pint of water, } a 1b. of shin of beef, 1} an 02. of butter, i an onion, } of a carro., salt and pepper. Method.—Cut the meat and vegetables into small pieces and fry them brown in the butter. Add the water, salt and pepper, and simmer for I} an hour. Strain, season, and serve. The meat and vegetables should afterwards be put into the stock-pot, or with more water added to them may be cooked until all their goodness is extracted. Time.--From 40 to 45 minutes. Average Cost, about 5d. Quantity, about i a pint. I67.-GRAVY FOR GAME. (Fr.-— 1 us de Gibier.) lngredients.--Bones and trimmings of game, sufficient cold water to cover them, a bay-leaf, I clove, 6 peppercorns, a sprig of thyme, a 3mall piece of onion, 1 oz of butter (or less if making a small quantity). Method.—Cut up the trimmings and break the bones into small pieces. Melt the butter, add the bones and meat, and the rest of the ingredients, cover with water, simmer for 3 heurs, then strain, season, and use as required. Time.--31~ hours. Average Cost, rid. without the bones and trim- mings. I68.-—-GRAVY FOR HASHES, Etc. Ingredients—Bones and trimmings of the joint to be hashed, sufficient water to cover the bones, I small onion, 1 strip of celery, i a small carrot, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper. Measure the gravy when made, and to each } pint allow l» oz. of butter, and a dessertspoonful of flour. Method—Break the bones into small pieces and slice the vegetables. Put them into a saucepan, add the trimmings of the meat, water, bouquet-garni, salt and pepper, simmer for 2 hours, then strain. Melt the butter in a stewpan, add the flour, and fry brown. Put in the gravy, stir until it boils, season to taste, and use as required. A little ketchup, Harvey, or other sauce may be added if liked. Tiara—About 2} hours. Average Cost, I§d. per pint, exclusive of bones and trimmings. 218 HOUSEHOLD MANAGEMENT I69.—GRAVY FOR ROAST FOWL. (Economical.) Ingredients.-The necks, feet, livers and gizzards of the fowls, sufficient water to cover them, a slice of bacon, or the trimmings of ham 0:; bacon, ‘i very small onion, a bouquet garni (parsley, thyme, bay-leaf), salt and pepper. Method.—Wash the gizzards, livers and necks, scald and skin the feet, out the whole into small pieces. Place them all together in a stew- pan, add the bacon, out small, bouquet-garni, onion and seasoning, cover with water, and cook gently for 2 hours. Strain, and season to taste. When the fowls are roasted, strain off the fat, pour the gravy into the tin, mix well with the gravy from the fowls, boil, and serve. Tlme.—From 2} to 3 hours. Average Cost, 15d. I70.—-GRAVY FOR ROAST HARE, Etc. lngredients.—r quart of water, i a 1b. of skirt of beef/l a 1b. of milt (ox spleen), I oz. of butter, 1 oz. of flour, I onion, 2 cloves, salt and pepper. Method.—Cut the meat and milt into small pieces, put them into a stewpan, or earthenware stewjar, add the water, onion, cloves, salt and pepper, and cook gently for 3 or 4 hours, then strain. Melt the butterin a stewpan, stir in the flour and brown it, add the gravy, stir until it boils, season to taste, and serve. 'l‘lme.—4 to 5 hours. Average Cost, about 6d. Quantity, about I pint. r7r.-—GRAVY WITHOUT MEAT. lngredients.—§ an onion, 1 small carrot, 1} oz of dripping, 4} a. pint of water, I teaspoonful of Marmite, Odin, or any other kind of vege- table extract. Method.—Cut up the onion and carrot into slices; fry both in the dripping. When nicely browned add the water, and Marmite or Odin extract. Boil up, season with salt and pepper, and cook for to minutes. Skim well and strain. Tlme.—-25 minutes. Average Cost, 4d. Quantity, } a pint. I72.—-]UGGED GRAVY. (Excellent) Ingredients.--3 pints of water, 2 1b. of shin of beef, {1b. of lean ham, 1 small carrot, r strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), a blade of mace, 6 peppercorns, 1 clove, salt. Method.—Cut the ham and beef into small pieces, and slice the vege- tables. Put them into astewing j arin alternate layers, sprinkle each layer with salt, add the peppercorns, mace, bouquet—garni, and water, cover WHITE SAUCES AND SALAD DRESSINGS 219 closely, and tie 3 or 4 folds of well-greased paper on the top to keep in the steam. Place the jar in a rather cool oven, and cook gently for 6 hours, then strain, and when cold remove the fat. Re-heat, and serve with any dish that requires good gravy. Time.--About 6} hours. Average CostIIs. 6d. to 18. 8d. Quantity, about I quart. r73.—-VENISON GRAVY. Ingredients.--1 small jar of red-currant jelly, 1 glass of port. Method.--Heat the above ingredients in a stewpan to near boiling point, and serve separately in a tureen. Tlme.--5 minutes. Average Cost, rod. Quantity, less than } apint. White Sauces (hot and cold) and Salad Dressings. I74.-—ALLEMANDE SAUCE. (Fr.--Sauce Allemande.) (For Meat and Fish.) Ingredients.—i of a pint of white stock, 1} ozs. of butter, 1 oz. of flour, the yolks of 2 eggs, 1 tablespoonful of cream, t teaspoonful of lemon,- juice, nutmeg, salt and pepper. Method.—Melt 1 oz. of Lbutter in a saucepan, add the flour, stir and cook for a few minutes without browning, then put in the stock and bring to the boil, stirring meanwhile. Let it simmer gently for i an hour, take it off the stove, add the yolks of the eggs and cream prea viously mixed together, a pinch of nutmeg, and season to taste: Continue to stir and cook slowly without boiling for a few minutes longer, then add the lemon-juice, and the remainder of the butter bit by bit ,, s irring the ingredients well between each addition. Pass through a fine strainer or tammy cloth, re-heat, and use. Tlme.—-About I hour. Average Cost, 1s. 3d. Quantity, 1 pint. I75.-ASPARAGUS SAUCE. gin—Sauce Asperges? Ingredients—2 5 green asparagus, } a pint of white sauce (see page 221), {L of an oz. of butter, } a teaspoonful of lemon-juice, spinach or a little spinach-greening, salt and pepper. Method.——Cut off the green ends of the asparagus, boil them in salt and water for 10 minutes, and drain well. Melt the butter in a sauce- 220 HOUSEHOLD MANAGEMENT pan, fry the asparagus for 8 minutes, add the sauce, and a sea- soning of salt and pepper and a little spinach greening if a deep tint is desired. Simmer gently for 15 minutes, then pass through a fine strainer or tammy cloth; re-heat, add the lemon-juice, and use as required. Time.-—From 40 to 45 minutes. Average Cost, 1s. 3d. to Is. 6d. Quan- tity, it a pint. I76.-BEARNAISE SAUCE. (FL—Sauce Béarnaise.) Ingredients.--2 shallots, peeled and chopped finely, a few fresh tarragon leaves, 1 gill of French wine vinegar, 3 yolks of eggs, } a teaspoonful of Mignonette pepper, a little salt, 1» a gill of Béchamel sauce, 3 ozs. of butter, 5 a teaspoonful of chopped parsley and tarragon leaves. Method—Put the vinegar, shallots, and whole tarragon leaves in a stewpan, cover it, and let the liquor reduce to about one-eighth of the original quantity. Remove from the fire, cool a little, add the sauce and re-heat, then stir in the yolks of the eggs, and season with salt and Mignonette pepper. Whisk the whole over the fire, and incorporate the butter by degrees. This sauce must on no account be allowed to boil when once the eggs are added. Pass it through a tammy-cloth. Return to another stewpan, and whisk again over hot Water or in a bain-marie. Add the chopped parsley and a few chopped tarragon leaves, and serve as directed. Time.-3 5 to 45 minutes. Average Cost, rod. Quantity, } a pint. r77.—BI§CHAMEL, or FRENCH WHITE SAUCE. (Fr.—Sauce Béchamel.) Ingredients—r} ozs. of flour, 2 ozs. of butter (or of corresponding quantity of white roux), ri- pints of milk (or white stock), 1 small onion or shallot, 1 small bouquet-garni (parsley,thyme, bay-leaf), 10 pepper- corns, l» a bay-leaf, 1 small blade of mace, seasoning. Method.—Put the milk on to boil with the onion or shallot, the bouquet-garni, peppercorns, mace, and bay-leaf. Melt the butter, stir in the flour, and cook a little without browning, stirin the hot milk, etc., whisk over the fire until it boils, and let it simmer from 15 to 20 minutes. Strain and pass through a sieve or tammy-cloth, return to the stewpan, season lightly with a pinch of nutmeg, 5» a pinch of cayenne, and i a teaspoonful of salt. The sauce is then ready for use. Time.--4o to 50 minutes. Average Cost, 7d. with milk. Sufficient for I boiled fowl. Macs (Fr. flew is msseade).-The dried aril or fleshy net-like membrane which surrounds the shell es are the same as of the nutmeg, which when ripe is of a bright scarlet colour. Its general properti those of the nutmeg, and it possesses an extremely aromatic and fragrant odour, and a hot and acrid taste. Mace is prepared by separating it from the nut when gathered, and eating it by pressure and exposuretothesun. Itislargelyusedasaoondnnent. WHITE SAUCES AND SALAD DRESSINGS 221 I78.—-BE§CHAMEL, or FRENCH WHITE SAUCE. (F r.-—Sauce Béchamel.) (Another Method.) Ingredients—r1} ozs. of flour, 2 ozs. of butter, 1} pints of equal parts of milk and white stock, 1 small onion or shallot, r bouquet-garn (parsley, thyme, bay-leaf), IO peppercorns, 1} a bay-leaf, 1 small blade of mace, seasoning. Method.--Put the milk and stock in the saucepan with the vegetables and seasoning, and let it come to the boil. Melt the butter in another saucepan, add the flour and cook it, without browning, pour in the hot milk, whisk until it boils, and simmer for about 20 minutes. Strain the sauce through a tammy-cloth, or fine strainer, warm up, and use as required. Time.-—4o to 50 minutes. Average Cost, 8d. per pint. Suillcient for 2 boiled fowls. I79.-Bl£CHAMEL SAUCE WITHOUT srocx. (Fr.— Sauce Béchamel maigre.) Ingredients—1 oz. of butter, 1 oz. of flour, 1 pint of milk, 1 small onion stuck with a clove, a few parsley leaves tied in a bunch, 'i- a bay- leaf, I small blade of mace, seasoning. Mode—Boil the milk with the vegetable and seasoning for i an hour. Melt the butter in another saucepan, stir in the flour, and cook fora few minutes without allowing it to brown, add the milk gra- dually, stir until it boils, simmer for about 20 minutes. Strain the sauce, use as required, adding seasoning to taste. Time.--4o to 50 minutes. Average Cost, 4d. per pint. Sufficient for one boiled fowl, about one pint. r80.--BREAD SAUCE. (Fr.--—Sauce au Pain.) lngrediente.—} a pint of milk, 1 tablespoonful of cream, 2 ozs. of freshly made breadcrumbs,} of an oz. of butter, 1 very small peeled onion, 1 clove, salt and pepper. Method—Put the milk and onion, with the clove stuck in it, into a small saucepan and bring to the boil. Add the breadcrumbs, and simmer gently for 20 minutes, then remove the onion, add salt and pepper to taste, stir in the butter and cream, and serve. Time.—2o to 25 minutes. Average Cost, about 3d. Quantity, 1» a pint. Nola—The cream. may be omitted, and, if preferred, a little more butter added. Flavouring 18 simply a matter of taste (when cloves are not liked, mace or nutmeg may be substituted). 222 HOUSEHOLD MANAGEMENT I8I.--BLONDE SAUCE. (Fr. Sauce Blonde.) lngredients.—} of a pint of white stock (either meat or fish), 1} a pint of milk, 1 tablespoonful of cream, 2 yolks of eggs, I teaspoonful of lemon-juice, 1 oz. of butter, i of an 02. of flour, salt and pepper. Method—Melt the butter, add the flour and cook for a few minutes without browning. Add the stock and milk, stir until boiling, then simmer gently for :5 minutes, stirring frequently. Whisk the yolks of the eggs and cream well together, and add them to the sauce when not quite boiling. Season to taste, add the lemon-juice, and whisk the mixture by the side of the fire until the sauce thickens slightly, but do not allow it to boil. Strain and use with fish or meat, according to the stock forming the base. 'l‘lme.—-From 35 to 40 minutes. Average Cost, 6d., in addition to the stock. I82.—-CAPER SAUCE. (Fr.~—-Sauce aux Ca'ipres.) Ingredients.-} apint pf melted butter (see page 228) 1 tablespoonful of capers, either cut in, two or coarsely chopped, 1 dessertspoonful of vinegar from the capers, salt and pepper. Method.—Make the melted butter as directed, add to it the capers, vinegar and seasoning, and use. Time.--Altogether, about 20 minutes. Average Cost, 3d. to 4d. Quantity } pint.I Nata—If for serving with boiled mutton, make the melted butter sauce with the liquor in which the meat was boiled, instead of plain water. Caress (Fr-z Cipres).—-The name given to the unopened flower-buds of a low trailingshrub which wild among the crevices of the rocks of Greece and in Northern Africa, and is cultivated in the th of Europe. It was introduced into Britain as early as 1586. After being pickled in vinegar and salt, they are irnportod from Sicily, Italy, and the south of France, and are used asa table-sand! chiefly wrth boiled mutton. The flower-buds of the nasturtium are frequently pickled and used as 8 mbstitute for the genuine article. I83.—-CAPER SAUCE, SUBSTITUTE .FOR. Ingredients.—}apint of melted butter (see Sauces) 2 tablespoonfuls of cut parsley, 1 tablespoonful of vinegar, salt and pepper. Method.—Choose dark-coloured parsley, or boil it slowly in order to destroy some of its colour, and then cut it into small pieces, but do not chop it. Have the melted butter ready made, according to directions given, add to it the parsley, vinegar, salt and pepper to taste. Serve as a substitute for caper sauce. Average Cost.--2d. or 3d. WHITE SAUCES AND SALAD DRESSINGS 223 I84.—-CELERY SAUCE. (Fr.--Sauce Céléri.) (For Boiled Turkey and Fowls.) Ingredients—i of a pint of whit: stock, 5» a pint of milk, 2 table- spoonfuls of cream, I} ozs. of butter, 1} ozs. of flour, 2 sticks of celery (white part only), a blade of mace, salt and pepper. Method.—Wash the celery, cut it into short pieces, cover with cold water, bring to the boil, and strain. Put the stock and mace into a. stewpan, add the celery, simmer until tender (45 to 60 minutes), then rub through a fine hair sieve. Melt the butter in the stewpan, stir in the flour, cook for 2 or 3 minutes, then add the milk, and celery purée, and stir until it boils. Add seasoning to taste, stir in the cream and use as required. Average Cosh—rs. per pint. Sufficient for a boiled turkey or two fowls. 185.—-—CELERY SAUCE. (F r.-——Sauce Céléri.) (A more simple Recipe.) Ingredients.—-i of a pint of melted butter (see page 228) I head of celery (the white part only), salt and pepper. Method.--Wash the celery and chop it coarsely. Put it into a stew- pan with barely suflicient water to cover it, and simmer for i an hour. Stir occasionally as the water evaporates and the celery becomes rather dry. Add the melted butter, stir until it boils, season to taste, and serve. Tlme.--r hour. Average Cost, 5d. Sufilclent for a boiled turkey. I86.—CHAUD-FROID SAUCE (WHITE). (Fox—Sauce Chaud-Froid Blanche.) (Cold Sauce for masking Chicken, Cutlets, etc.) Ingredients—1- a pint of Béchamel sauce, 1- of a pint of aspic jelly, {- of a pint of cream, 5 or 6 sheets of French gelatine, r teaspoonful of chilli vinegar or lemon-juice. bismuth—Dissolve the gelatine in the aspic jelly, and mix with the hot sauce. Stir over the fire until it boils, then add the vinegar or lemon-juice, simmer for 3 or 4 minutes, and strain or pass through a tammy-cloth. When cool add the cream, and use as required, when just on the point of setting. Tlme.-2 5 to 35 minutes. Average Cost, is. to IS. ad. for this quantity.r 224 HOUSEHOLD MANAGEMENT Nola—Brown Chaud-Froid sauce may also be made by substituting equal quantities of good brown sauce and tomato sauce for the Béchamel. Green haud-Froid is composed of Béchamel and a few drops of s inach greening. and pink Chaud-Froid is made by adding a few drops 0 carmine to the Béchamel sauce. The aspic jelly and gelatine are added to give brightness and stiffness to the sauces. 187.—CHESTNUT SAUCE. (Fr.—Sauce aux de Mar- rons.) (For Chicken or Turkey.) Ingredients—i a pint of white stock, } of a pint of cream or milk, } a lb. of chestnuts, a thinly cut strip of lemon-rind, cayenne, salt. Method—Cut the tops off the chestnuts and roast or bake them for about 20 minutes. Remove the outer and inner skins, put them into a saucepan with the stock and lemon-rind, and let them simmer until tender (about } hour). Rub through a fine sieve, return to the sauce- pan, add seasoning to taste, and re-heat. Stir in the cream, and use as required. If milk is used, mix with it a teaspoonful of cornflour or ordinary flour, stir it into the purée when boiling, and simmer for 5 minutes to cook the flour. Season with salt and a tiny pinch of cayenne. Timer—I} to 2 hours. Average Cost, rod. per pint with cream. Suillcient for a boiled turkey. Note—Brown chestnut sauce may be made by substituting i a pint of brown sauce and a f of a pint of brown stock for the white stock and cream. \ r88.-—-CREAM SAUCE. (Fm—Sauce a la Creme.) (For Sweetbreads, Chickens, Soles.) Ingredients—3 tablespoonfuls of Béchamel sauce, 2 tablespoonfuls of cream, 1 oz. of butter, 2 yolks of eggs, a few drops of lemon-juice, salt and pepper. . Method.—Put all the ingredients except the lemon juice into asmall saucepan, which must be placed either in a bain-marie or in a larger shallow pan, half full of boiling water. Stir the mixture until it acquires the consistency of thick cream, then pass through a tammy' cloth, reheat, add the lemon juice, and use. Time.—20 to 30 minutes. Average Cost, 6d. to 7d. r89.--CUCUMBER SAUCE (Hot). (F r.—Sauce aux Concombres [Chaude].) Ingredients—i a pint of Béchamel sauce (see page 220) r cucumber, 1 oz. of butter, a little spinach greening, salt and pepper. Method.—Peel the cucumber, cut into thick slices, and remove the seeds. Melt the butter in a stewpanhput in the cucumber, cover WHITE sauces AND SALAD DRESSINGS 225 closely, and let it steam in the butter until tender (about 30 minutes), stirring occasionally. When sufliciently cooked, add the sauce, lemon-juice, seasoning, and spinach greening. Cook two or three minutes, pass thr0ugh a sieve and serve. ’i‘lme.—About 1 hour. Average Cost, 8d. to rod. for this quantity. 190.-—DUTCH SAUCE. (Fin—Sauce Hollandaise.) lngredients.--2 tablespoonfuls of vinegar, 1 shallot, peeled and chopped, 1 bay-leaf, 4 white peppercorns crushed, 1 gill of white sauce, the yolks of 2 eggs, I teaspoonful of lemon-juice, 2 ozs. of butter, salt. Method.—Put the vinegar (French wine vinegar in preference to malt vinegar) with the shallot, bay-leaf and peppercorns in a stewpan, and reduce to 4} its original quantity ; add the white sauce, let it boil, remove the bay-leaf, and stir in the yolks of eggs. When it begins to thicken remove the preparation from the fire and strain into another stewpan. Re-heat (taking great care that the sauce does not curdle), and whisk in the butter by degrees. Add the lemon-juice and enough salt to taste, and serve with boiled fish, artichokes, asparagus, etc. Time.--About } an hour. Average Cost, 6d. to 7d. I9I.—-DUTCH SAUCE. (Fin—Sauce Hollandaise.) (Another Method.) lngretllents.--The yolks of 3 eggs, 2 ozs. butter, I gill Béchamel sauce, i of a gill of stock, the juice of i a lemon, salt and pepper. Method—Make the sauce hot, remove the saucepan to the side of the stove, and whisk in the yolks of the eggs, stock and lemon-juice. Cook over a slow fire, then add the butter in small pieces ofi the fire. Season, strain, and it is ready to serve. The sauce must be care- fully cooked, and on no account placed on the fire after the butter is added, or it will oil. Time. 20 minutes. Average Cost, 6d. to 8d. Tue Lemon (Fm Citron—111i: well-known fruit of the lemon tree, Citrus Limum, is e naflve of the tropiral parts of Asia, and was probably introduced into south-western Europe b the Arabs. It is allied to the citron and the orange, but is more hard than the latter. e lemon is imported into this country chiefly from Spain, Portugal, Si ' y, and the Azores. From the lemon lime-juice is obtained, which is used in the manufacture of lemonade, and as a beverage; it is also largely employed in calico printintto discharge colours. The anti-scorbutic properties of lime-Juice are of high value, and lime-juice extensively used in the Navy and the Merchant Service. ts constituents are mgar, vegetable, elbuminous and mineral matter, including potash. Citric acid and the oil 0/ lesson are obtained by pressure and distillation from the fresh peel; the latter is a volatile oil of a yellow or greenish colour, much used in perfumery, medicinal preparations, and for vaneusdomesticpurpoeee. Lemon-pedispreparedbydryingtherind, and preservingitwith sugar. 192.—FRENCH ONION SAUCE. (Fr.—Sauce Sou- bise.) lngredients.--2 Spanish onions, I gill of white stock, } a pint of Bé— chamel sauce, white pepper, salt, a pinch of white sugar . I 226 HOUSEHOLD MANAGEMENT Methods—Peel the onions, parboil them ,in salted water, strain and chop very finely. Return to the saucepan, stir over the ,fire until. all moisture is absorbed, then add the stock and cook until tender-l Now add the sauce, reduce until the desired consistency is acquired, add the seasoning, and serve. Tlme.--About 1 hour. Average Cost, 6d. to 7d. Purim (Fr. Poiwel.--'lhis well-known aromatic spice is a nativgof the Bash indies, Land from thench has been introduced into the West Indian Islands, and other tropical parts. The m1 st esteemed varieties are those of Sumatra, Java, and Malacca. The pepper bgl‘ant belongs tome natural. order Pipemcau, its mod important species being Piper m‘grm, the k pepper 0! mmlmroe. ltl w a chmbmg shrub, with alternate, heart-shape leathery leaves, and httle globular berries, about the size ot a currant, at hrst green, but when ripe of a bright-red colour. The pepper-irons are gathrred when red and exposed to the sun, when they change to a bla k hue. W :1: Pepper is obtained from the finest of the berries, which are plucloed when fully ripe, steeped in lime-want; and sub' jected toe process of rubbing, which removes the outer coat. It is less acnd than the ordinary bldt k pepper, to which it is considered to be superior, for only the finest berries W111 hear such special pre‘ par-anon. 193.—-—GERMAN SAUCE. -Simmer the sauce, gravy and wine until well reduced. Season to taste, put in the meat glaze, stir until it is dissolved, then strain the sauce, and use as required. Time.—About i} hour.’ Average Cost, rs. 3d. to rs. (id. for this quantity. Sutheient for i of a pint of sauce. 256.--MINT SAUCE. (Fm—Sauce a la Menthe.) (To serve with Roast Lamb.) lngredients.--4 dessertspoonfuls of chopped mint, 2 dessertspoonfuls of sugar, } of a pint of vinegar. Method—The mint should be young and fresh-gathered. Wash it free from grit, pick the leaves from the stalks, mince them very fine, put them into a tureen, add the sugar and vinegar, and stir till the former is dissolved. This sauce is better by being made 2 or 3 hours before it is required for the table, as the vinegar then becomes impregnated with the flavour of the mint. Good white wine vinegar is RECIPES FOR BROWN SAUCES 245 preferable to ordinary malt vinegar. Sugar should be added with discretion until the required degree of sweetness is obtained. 256a.--MOUSSELINE SAUCE. Heat up in a small saucepan a gill of white sauce (Bechamel), then with a whisk stir in the yolks of 2 eggs. Stand the saucepan in a stewpan containing boiling water over the fire, and whisk the sauce until nearly boiling. Next whisk in by degrees 1 oz. of fresh butter, and lastly add a teaspoonful of tarragon vinegar or lemon juice. Season to taste with salt and pepper, and whisk until the sauce has acquired the consistency of a. light cream. Just before serving incorporate r or 2 tablespoonfuls of whipped cream. This should also be whisked in. 257.-—MUSHROOM SAUCE. (F r.---Sauce Cham- pignons.) Ingredients.—-i of a pint of brown sauce, § a pint of button mush- rooms, ! oz. of butter, salt and pepper. Method.—Peel the mushrooms and remove the stalks. Heat the butter in a stewpan, put in the mushrooms, and toss them over the fire for 10 minutes. Drain ofi any butter that remains unabsorbed, add the brown sauce, season to taste, make thoroughly hot, and serve. 258.-—MUSHROOM SAUCE. (Another way.) Ingredients—Q a lb. of mushrooms, 1 of a pint of boiling stock, I} ozs. of butter, 1 oz. of flour, salt and pepper. Method.-Melt 1 oz. of butter in a stewpan, add the flour, and cook slowly until it acquires a nut-brown colour. Meanwhile, peel and chop the mushrooms coarsely, and try them for 10 minutes in the remainder of the butter. When ready, add the stock to the blended butter and flour, stir until it boils, and season to taste. Simmer gently for 10 minutes, then add the prepared mushrooms, make thoroughly hot, and use as required. 259.—0LIVE SAUCE FOR POULTRY AND MEAT. Ingredients—1» a pint of Espagnole sauce, 1» of a pint of good stock, 11} doz. small olives, r teaspoonful of lemon-juice. Hethod.--Carefully stone the olives by paring them round in ribbons so that they may be replaced in their original shape. Put them into cold water, bring to the boil, and drain well. Have the sauce and stock ready boiling, put in the olives, simmer gently for i an hour, then add the lemon-juice, season, and serve. 246 HOUSEHOLD MANAGEMENT Tlme.-—-4o to 45 minutes. Average Cost, 18. 9d. to zs. Tar: (luvs (Fr. olive). The Lictuncsque olive-tree is indigenous to Syria and other warm Asiatic countries, and flourishes in Spain and Italy. It was well-known in Greece, Solon, in the sixth cen- tury, s.c., enacting laws tor its cultivation. By'Greek colonists it was introdncod into the countries bordering upon the Mediterranean, and is now also cultivated in Peru and Calliornia. The ohve was first planted in England in the seventeenth century, but its fruit does not ripen in the open air in northern climates From early ages the olive-tree has been ' hly esteemed both for its fruit, and f r the valuable oil extracted from it. Many associations sa and classic are connected with the olive-tree, which by the Romans was held to be sacred to the goddess Minerva. Wreaths of wild olive constituted the prizes awarded to the victors in the classic races at Olympia, and an olive branch was, and is still, regarded as the symbol of peace. The Mount of ( )lives was e scene of four of the principal events in the life of the Founder of Christianity, and at its foot is the traditional site of the Garden of Gethsemane. In the Old Testament many allusions are made by the prophetical and other writers to the olive. The olive~tree attains to a great age : some specimens on the Mount of Olives are estimated to have been 2,000 years in existence. Olives, commonly 'ckled in brine, are chiefly used in England for dessert or betvveen courses, to remove the flavour of e viands previously eaten. There are three rindpal kinds oi olives which are imported, those from Provence, in France from Spain, and on tal : those from Lucca are esteemed the best. One species of olive, Olen fragrons, is largely near by the Chinese to perfume tea. The wood of the olive-tree is a yellowish-brown, and is employed for inlaving and ornamental .purposes. The wood of an American afieucs, Olen Americans, from its excessive hardness, is called devil-w ” From the fruit of the o ve'tree the valuable olive-oil is obtained, the quality of the oil difiering according to the soil on which the olive is grown, and the care taken in extracting and preparing it. It is much used as an article- of food in the countries where it is produced, and enters into the composition of ma dishes. In England it is chiefly used for dressing-salads, and other culinary poses. 0th the lightest of all the fixed oils, is used in medicine, and also in the arts and menu actures. “ Galli oil " is largely employed in Turkey-red dyeing, and for making special kinds oi soap. Sardines are preserved in olive-d1. 26Q.—0RANGE SAUCE. (F r. —- Sauce au Jus d’Orange.) Ingredients..--r orange, Qpint Espagnole sauce, Q pint stock, or roast meat gravy, lemon juice, red currant jelly, salt, pepper. Method.—Pcel an Orange thinly, and cut the peel into strips (julienne fashion), put them in a stewpan with sufficient water to cover, boil for 3 minutes, and drain in a. sieve. Put in a stewpan, the Espagnole sauce, stock, and 1- the juice of the orange. Allow all to reduce to half its quantity. Add the orange peel, a teaspoonful of lemon-juice, and a teaspoonful of red currant jelly, season with pepper and salt, boil up again, and serve with roast wild duck, wild boar, or other game. Time.--25 to 30 minutes. Average Cost, rod., without the stock. 26r.~—ORANGE SAUCE. (Fen—Sauce a l’Orange.) (For Roast Wild Duck, Wild Fowl, Widgeon, Veal, etc.) Ingredients.—-} a gill of brown sauce, 1 gill gravy, juice of an orange, salt and pepper, the end of an orange finely shredded. Mix the 'brown sauce with the meat gravy; to this add the juice of the orange, and boil. Skim, and season with salt and pepper. Stir in the rind of } an orange, boil again, and serve. RECIPES FOR BROWN SAUC‘ES 247 'l‘lme.--ro minutes. Average Cost, 4d. Nola—If liked, a small shallot finely-chopped, and § a glass of port wine or claret can be added, and cooked with the above sauce; this is considered an improvement. 262.—ORANGE SAUCE. . (Fr.—Sauce Bigarade.) Ingredients—r Seville orange, 1» a pint Espagnole sauce, 1} a pint of good stock, 1 teaspoonful of lemon-juice, 1 glass of port wine, cayenne, salt. Method.—-Remove the rind from half the orange and cut it in very thin shreds. Boil these in water for 5 minutes. Put the sauce and stock into a stewpan with the juice of I} the orange, and reduce to half quantity. Strain, add all the other ingredients, boil, skim, add Ithe shreds of orange rind, and serve. Tlme.-—2 5 to 30 minutes. Average Cost, rs. 4dh 263.-—PARISIAN SAUCE. (Fr.~—Sauce Parisienne.) Ingredients—l a pint of brown sauce, 1 oz. of butter, 1» of an oz. of meat glaze, r teaspoonful of lemon-juice, } a teaspoonful of finely chopped parsley, 2 shallots, very finely chopped, salt and pepper. Method.-—Heat the sauce, add the meat glaze, lemon~juice, parsley and shallots, and simmer gently for :5 minutes. Season to taste, whisk in the butter bit by bit, then serve as an accompaniment to steaks or fillets of beef. Tlme.--About } an hour. Average Cost, 8d. 264.--PEPPER SAUCE. (Fr.--Sauce Poivrade.) Ingredients.—{- of a pint of Espagnole sauce, } an oz. of butter, 1} a. small carrot, } a small onion, :8 peppercorns,r bay-leaf, a sprig of thyme, 2 cloves, 1» an oz. of raw ham. Me hod.-Mix the onion and carrot, cut the ham into small pieces ; fry in the butter for 3 minutes, and add all the other ingredients. Skim, boil for 10 minutes, strain, and serve, Tlme.—From 15 to 20 minutes. Average Cost, rs. 2d. 265.—PIQUANTE SAUCE. , (Fr.—Sauce Piquante.) Ingredients—1» a pint of brown sauce, 2 tablespoonfuls of vinegar, 1 tablespoonful of capers cut in two, 1 tablespoonful of gherkin coarsely chopped, 1 small onion finely chopped, salt and pepper. Method.--Put the onion and vinegar into a small saucepan, let them boil until considerably reduced, then add the brown sauce, capers, gherkin, salt and pepper if necessary, bring to the boil, simmer for 5 minutes, and serve. Tlme.-—About } an hour. Average Cost, 7d. 24s HOUSEHOLD MANAGEMENT 266.-—PIQUANT SAUCE FOR BOILED VEAL. (Fr.---Sauce Piquante.) (Economical.) lngredlents.—} a pint of the liquor in which the meat has been boiled, I tablespoonful of vinegar, 1 dessertspoonful of Harvey or other similar sauce, I dessertspoonful of mushroom. ketchup, 1 small carrot, 1 small onion, 1 oz. of butter, 1 oz. of flour, salt and pepper. Method.--Cut the onion and carrot into small pieces, melt the butter in a small saucepan, add the flour and vegetables, and fry them until brown. Now put in the vinegar, stir and boil until considerably reduced, then add the stock, Harvey sauce, ketchup, and seasoning if necessary, boil, strain, and use. Tlme.--2 5 to 30 minutes. Average Cost, aid. to 3d. 267.-——PORT WINE SAUCE. (En—Sauce au Vin d’Oporto.) (For Venison, etc.) Ingredients.-—} of a pint of gravy from roast venison or mutton, a glass oi port wine, I teaspoonful of red-currant jelly, a few drops of lemon-juice. Method.—Put all the above into a small saucepan, bring to the boil, and serve. Tlme.--7 or 8 minutes. Average Cost, 4d. without the gravy. 268.—PORT WINE SAUCE. (Fr.-—Sauce au Vin d’Oporto.) (Another Method.) Ingredients.—} of a pint of Espagnole sauce, I glass of port wine, I tablespoonful of lemon-juice, r teaspoonful of red currant jelly. Method.--Mix all the ingredients together in a saucepan, bring to the boil, and serve. Tlme.-7 or 8 minutes. Average Cost, 8d. 269.-—REFORM SAUCE. (F r.—-Sauce Réforme.) Ingredients.-} a pint of Pepper sauce, No. 264, I glass of port wine I tablespoonful of red currant jelly, cayenne pepper to taste. Method.—Make the sauce as directed, then add to it the rest of the ingredients, simmer for 10 minutes, strain, and serve. Tlme.--About 1 hour altogether. Average Cost, rs. 6d. 27o.—-REGENCE SAUCE. (Fr.-—Sauce Régence.) lngredlents.-—2 small shallots, } an oz. of butter, I gill of fish stock (prepared with the fish bones and some vegetables to flavour), } a gill of Marsala wine, I} gills of Espagnole sauce, parsley, 1, bay-leaf, t sprig of thyme, r teaspoonful of horseradish mustard, 1 tablespoonful of meat glaze, r dessertspoonful of truffle trimmings, seasoning. RECIPES FOR BROWN SAUCES 249 Method.--Peel the shallots and Chop finely, fry them a golden-brown in the butter, add the fish stock and the wine, cover, and let these reduce to half the origian quantity. Now add a few sprigs of parsley, the bay-leaf, thyme, and the Espagnole sauce, let it simmer gently for 20 minutes, then strain, and pass the sauce through a tammy-cloth. When required for table, stir in the horseradish mustard and the meat glaze--the latter should be incorporated in little bits. Season to taste, stir in the truffles, finely chopped, re-heat slowly, and use as directed. Tlme.-3o-4o minutes. Average Cost, rs. 6d. 27I.--REMOULADE SAUCE. (F r.——Sauce Remou- lade.) See recipe for Salad Dressing, page 230. U 272.--ROBERT SAUCE (Brown Onion). (Fr.—Sauce Robert.) (For Goose, Pork, Steak, Cut- lets.) Ingredients—i a pint of Espagnole sauce, 1- a glass of white wine, } an oz. of butter, i a small onion, } a teaspoonful of castor sugar, I saltspoonful of dry mustard. Method.-Mince the onion and fry it brown in the butter, add the mustard and wine, reduce a little. Add the sauce, cook for 10 minutes, season, and strain. Tlme.—25 to 30 minutes. Average Cost, about rod. 273.--ROBERT SAUCE (for Pork Cutlets.) (F 7.— Sauce Robert.) (Another Method.) Ingredients.—{ of a pint of brown stock, 1 oz. of butter, 5 of an oz. of flour, 1 dessertspoonful of vinegar, 1 teaspoonful of made mustard, 2 medium-sized onions, salt and pepper. Method.—Chop the onions coarsely and fry them brown in the butter. Sprinkle in the flour, stir and cook until brown, then add the stock, vinegar, pepper and salt, bring to the boil and simmer gently for § an hour. Add the mustard a few minutes before serving. Strain, and use as required. 'l‘lme.-4o to 50 minutes. Average Cost, about 7d. 274.—SAGE AND ONION SAUCE. (Fm—Sauce aux Sauge). (For Roast Pork.) Ingredients.--} of a pint of brown stock, 2 medium-sized onions, 25o HOUSEHOLD MANAGEMENT z ozs. of freshly-made breadcrumbs, 11 ozs. of butter or sweet dripping, t teaspoonful 0t finely-chopped sage, salt and pepperH Method.--Cut the onions into rather small dice. Melt the butter or fat, put in the onions, and fry slowly until brown... Add the stock and boil up, then put the sage, breadcrumbs, salt and pepper, simmer for 10 minutes, and serve. Tlme.-—About 40 minutes. Average Cost, 7d. SAG! (Fr. sauge).—'l‘h1s “sweet herb " is s native of the countries bordering upon the Mediter- ranean, but has long been cultivated in English gardens. There are several varieties of sage, the green, the red, the small-leaved, and the broad-leaved balsamic. Its leaves and tender tops are used for stuthngs and saums, the red kind being the best lot that and next to It. the green variety. An intusion, prepared from the dried leaves and shoots o the sage, called sage tea, is used as an astringent and tome medicine. 275.—SALMIS SAUCE. (Fr.-—Sauce Salmis.) Ingredients—1 teaspoonful red currant jelly, } a pint of Espagnole sauce, 1 gill of game stock (made from the carcass of cooked game) 2 shallbts chopped finely, t bay—leaf, i sprig of thyme, a iew mushroom trimmings, t glass of port, ; tablespoonful of sweet oil. Method.--Put the oil in a stewpan, and try the shallots a golden colour, add the bay-leaf, thyme, mushroom trimmings and port wine. cover the stewpan and cook for 5 minutes. Add the stock and sauce, stir Well, simmer for 10 minutes, and remove the scum. Pass the sauce through a tammy-cloth, season, add red currant jelly, warm up, and serve. Times-From 35 to 40 minutes. Average Cost, rs. 2d. ;76.——SHALLOT SAUCE. (Fr.---Sauce Echaiote.) Ingredients—l pf 51) pint of good brown gravy, NOs. 6, 1» an 02. of butter, 1 teaspoonful {lemon-juice, ;- a teaspoonful of chopped parsley, 6 shallots finelywhopped. Method.--Melt the butter, iry the shallots until lightly browned, and add the nor gravy and the rest of. the ingredients. Simmer gently for 10 minutes, and serve. t’l‘lme.--About 20 minutes. Average Cost, aid” in addition to the s ock. 277.---SHARP SAUCE. (Fr.--Sauce Piquante.) Ingredients.—-4 shallots chopped finely, 3 gherkins chopped, 1 table- spoonful of chopped capers, I gill of vinegar, 1. bay-leaf, r sprig of thyme, i of a pint of Espagnole sauce. ,Method.--Put the shallots in a stewpan with the vinegar, bay-leaf. and thyme, cover, and reduce to half quantity. Strain into anothe" stewpan, add the gherkins, Capers, and sauce, boil for a few minutes. Tlme.-+--From 20 to 25 minutes. Average Cost, ts. 2dr RECIPES FOR BROWN SAUCES 251 278.-—SORREL SAUCE. (Fr.—-Sauce l’Oseille.) (For Boiled or Braised Fowls.) Ingredients.—}apint of good gravy, No. 6, a small handful of sorrel. Method.--Wash and pick the sorrel, cover it with cold water, bring to the boil, cook for a few minutes, and drain well, Have the gravy ready in a saucepan. Chop the sorrel finely, add it to the gravy, and serve. Tlme.--r$ to 20 minutes. Average Cost, 36.. Sonar. (Fr. malle).-The Romans cultivated the sorrel, which is a native of Italy and France, and ate its acrid leaves, stewed wrth mustard, and seasoned with oil and vinegar. In French cookery, sorrel is largely used, both as a salad and for culinary purposes. Although the leaves are both whole- some and pleasant to the taste, sorrel hnds little favour wrth English omits. There are two species of this plant, but in England they are scarcely grown as a vegetable. In most parts of Britain sorrel grows wrld in the meadows. Tartaric acid, tannic acid, and binoxalate of potash are constituents of sorrel, and part to it its characteristic acid taste. 279.-—SPANISH SAUCE. (F r.-—Sauce Espangole.) See Espagnole Sauce. 28o.-—TEXAS SAUCE. (Fr.-Sauce a. la. Texas.) Ingredients—i of a pint of curry sauce, No. 241, t teaspoonful of lemon-juice, 1} a teaspoonful of finely-chopped parsley, a good pinch of saffron, 1 oz. of butter. Method.—Make the curry sauce as directed, and just befOre serving add the lemon-juice, parsley, saffron, and lastly the butter, which should be whisked in gradually in small pieces, to prevent it oiling. Tlme.—45 to 56 minutes. Average Cost, 2d., in addition to the curry sauce. 28r.--TOMATO SAUCE. (Fr.-4auce Tomate.) Ingredients—1 lb. of tomatoes, i shallots, r bay-leaf, I Sprig pf thyme ro peppercorns, 1 oz. of butter, 2 ozs. of lean ham, L tablespoonful of vinegar. Method.--Melt the butter in a stewpan, add the ham out small, and the shallots chopped. Cook over the fire, but do not brown. Now add the seasoning, herbs, peppercorns, and tomatoes sliced, stir al— together, and boil for about 20 minutes, or until well reduced. Pass the sauce through a tammy-cloth, warm up, season, and serve. Tlme.--From 30 to 35 minutes. Average Cost, 7d, to 8d. Tan T OIA‘I‘O, or Lov: Am: (Fr. TM), is a native of South America, but was introduced into Europe in the sixteenth century. It is successfully cultivated in warm or temperate climates, and thrives especially in southern Euro ; it is extensively grown in England. The fruit is eaten raw, OIOtmkedinvanous wavs, andis usedasan' ' insalads,andasasauce. In its green state it is made into pickle. Reference is made to the tom as the ‘f Love apple," by the late Charles Dickens, in the celebrated trial of Bardell v. Pickwick, in his Pickwick Papers. 282.—TOMATO SAUCE. (Fr.—Sauce Tomate.) (Another Method.) Ingredients,-g 1b. of tomatoes, } of a pint of good stock, 1 small 252 HOUSEHOLD MANAGEMENT onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 1 oz. of butter, } an oz. of flour, sugar, salt and pepper. Method.—Halve the tomatoes, squeeze out the juice, strain and put it aside. Put the prepared tomatoes into a stewpan, add the stock, onion, bouquet-garni, and a little salt and pepper, simmer very gently for 1 hour, then pass through a fine sieve. Melt the butter, stir in the flour, cook for 2 or 3 minutes, then add the tomato-pulp and as much of the strained tomato-juice as may be necessary to obtain the desired consistency. Add a pinch of sugar, season to taste make thoroughly hot, and serve. Tlme.-About 1} hours. Average Cost, 8d. to rod.,in addition to the stock. 283.-—TRUFFLE SAUCE. (Fr.—Sauce aux Truffes.) Ingredients.--3 large trufiles, I gill of brown sauce, 1 gill of tomato sauce, I teaspoonful oi anchovy essence, } an oz. of fresh butter, about 1 glass of sherry. Method.—Chop the trufi‘les finely, put them in a small stewpan, cover with sherry, add I gill of brown sauce and I gill of tomato sauce, boil for a few minutes, finish with a teaspoonful of anchovy essence and the fresh butter. Tlme.-From 15 to 20 minutes. Average best, rs. to 18. 2d. 284.—TURTLE SAUCE. (Fr—Sauce 'l‘ortue.) Ingredients.--1} pints of Espagnole sauce, No. 244, made from turtle stock, 1 glass of sherry, r teaspoonful of anchovy essence, 1 dessert- spoonful of lemon-juice, } a teaspoonful of chopped lemon rind, 2 shallots finely chopped. Cayenne pepper to taste. Method.—Put all the ingredients into a saucepan, and simmer until considerably reduced, then strain, and serve. Tlme.—About {- an hour. Average Cost, 6d. to 8d., without the turtle stock broth. 285.——VENISON SAUCE. (Fr.-—Sauce Chevreuil.) Ingredients.-r small onion, 1 oz. of lean ham, 1 oz. of butter, {- a gill of vinegar, :2 crushed peppercorns, t bay-leaf, } a small minced carrot, a little thyme and chopped Parsley, Q a pint of Espagnole sauce, 1 glass oi port wine, 1 dessertspoonful of red currant jelly. Method—Mince the onion and the ham, try them in butter, then add the vinegar, peppercorns, bay-leaf, carrot, and herbs. Cover the saucepan and simmer for 10 minutes. Then add the sauce, wine, and jelly. Cook for 10 minutes, skim and strain. Re-heat, season, and Tlme.--From 30 to 35 minutes. Average Cost, 1s. 3d. serve. RECIPES FOR FISH SAUCES 253 286.-VENISON SAUCE. (Fr.-—Sauce Chevreuil.) (Another Method.) Ingredients—l} pint brown sauce No. 164, r dessertspoonful of red currant jelly, j a glass of port wine, the juice of i a lemon, salt, pepper, 1 dessertspoonful of meat glaze or Lemco. Method.-—Put all the ingredients except the glaze into a pan and simmer till the jelly is dissolved. Add the glaze, boil again, skim, strain and serve. Tlme.--2o minutes. Average Cost, rod. 287.—WALNUT SAUCE. Ingredients—i of a pint of stock, 1} ozs. of butter, 1} ozs. of flour, 2 small onions sliced, 4 firm pickled walnuts, r tablespoonful of walnut vinegar, salt and pepper. Method.-—Melt the butter in a stewpan, fry the onion until lightly browned, then sprinkle in the flour. Fry slowly until the flour acquires a nut-brown colour, then add the stock, and simmer gently for 20 minutes. Strain and return to the stewpan, season to taste, add the vinegar and the walnuts, previously cut into dice. Serve with braised mutton or any dish requiring a sharp sauce. Tlme.—About 40 minutes. Average Cost, 6d. or 7d. Fish Sauces. 288.-—ANCHOVY SAUCE. (Fr.-—Sauce d’Anchois.) Ingredients—j a pint of Béchamel sauce, No. 178, I teaspoonful of anchovy essence. Method.—-Make the sauce hot in a. small stewpan, add the anchovy essence, and use as required. 'l‘lme.—From 5 to 10 minutes. Average Cost, about 5d. 289.--ANCHOVY SAUCE. (Fr.—Sauce d’Anchois.) (Inexpensive) Ingredients.—} a pint of melted butter, No. 202, r teaspoonful of anchovy essence. Method.—Make the melted butter, add to it the anchovy essence, and use as required. Time.--To make the melted butter, 15 minutes. AVQI'BSO Cost, lid per } pint. 254 HOUSEHOLD MANAGEMENT 290.--ANCHOVY SAUCE. {Fins—Sauce d’Anchois.) (Another Method.) ingredients—11- of a, pint of milk, 1» pi a pint of fish stock or water, t (12. ct butter, 2 of an oz. of flour, 1 teaspoonful of anchovy essence. Method.—Melt the butter in a stewpan, stir inthe flour, and cook for 5 or 0 minutes. Add the milk and stock, stir until it boils, simmer. for 2 or 3 minutes, then add the anchovy essence, and use as required. ’l‘lme.-r5 to 20 minutes. Average Cost, 2d. 291.--AURORA SAUCE. (FL-“Sauce a l’Aurore.) (For Soles, Trout, etc.) Ingredients—1» a pint of Béchamel sauce, No. 1 78, r tablespoonful of cream, 1 dessertspoontul pf tarragon vinegar, or lemon-juice, 1, oz; of butter, the spawn of a lobster, salt,1 cayenne. Method—Pound the lobster spawn and butter well together, and rub through a fine hair sieve. Make the Béchamel hot in a saucepan,put in the spawn, cream, vinegar and seasoning, and stir at the side of the fire until quite hot, but without boiling. Time—30 to 35 minutes. Average Cost. 5d. to 6d., without the lobster spawn. 292.—CARDINAL SAUCE. (Fr.-—+Sauce Cardinal. Ingredients—i a pint of white sauce, No. 222, 2 tablespoonfuls of cream, 1 dessertspoonful of lemon-juice, } an oz. of lobster coral finely- chopped, nutmeg, salt and pepper,1 Method—Make the white Sauce asldirected, add the lobster coral and nutmeg, salt and pepper to taste. Simmer gently for I 5 minutes, then pass through a fine strainer or tammy'vlotha Relheatq add Abe cream and lemon-iuice, and use as required. Tlme.--About l an hour. Average Cost, 5d. to 6d., exclusive of the eotal- 293.—C0CKLE SAUCE. (Fr.—~Sauce aux Moules.) Ingredients.—} of a pint of cooked cockles, 1 pint of melted butter, No. 228, r teaspoonful of lemon-juice, salt and pepper. Method—Prepare and cook the cockles in the usual way, and re- move them from the shells.T Have the melted. butter ready boiling, add the cockles and lemon~juice, season to taste, and Serve as an accom- paniment to cod or other fish. Tlme.—From ,20 to 3o'minutes, Average Cost, 5d. 294.—CODFISH, SAUCE. Ingredients.—} of a pint of brown sauce, N o. 234, i of a pint of tomato sauce, No. 281, 1 glass of Marsala, 2 tablespoonfuls of stock, I oz, 0 ham shredded, } of an oz. of butter, I onion chopped, 4 button mush' rooms chopped, 1 clove, r bay-leaf, salt and pepper. RECIPES FOR FISH SAUCES 255 Method.--Melt the butter, fry the onion until lightly browned, then add the Marsala, stock, ham, mushrooms, clove and bay-leaf. Cover closely, cook gently until reduced to one-half, then add the brown 6~11d tomato sauces. Continue to cook slowly for 10 minutes longer, 111811 pass the whole through a fine sieve or tammy cloth. Re-heat, Season to taste, and use as required. Timer-From 40 to 50 minutes. Average Cost, 1s. 295.--—CRAB SAUCE. (Fr.—-Sauce de Crabe.) Ingredients.—} a pint of white sauce, No. 222, L1 medium-sized Crab, 1 teaspoonful of anchovy essence, a few drops of lemon-juice, cayenne. Methodé-Thé fish stock required for the white sauce may be obtained 3’ Simmering the crab shell (previously made clean and broken into SI{18.11 pieces) in milk and water. Cut the crab in small pieces, add it wlth the anchovy essence, lemon-juice, and cayenne to the hot sauce, aw the saucepan aside for a few minutes, then serve. Tiara—Altogether about 40 minutes. Average Cost, ed. to Is. 296.—-—EEL SAUCE. (Fr.--—Sauce Anguille.) Ingredients—i of a pint of stock, 1 lb. of eels, s ozs. of lean ham, 1 Onion sliced, a few thin slices of carrot, r bay-leaf, 6 peppercorns, “It and pepper. Methodn-rWash the eel and cut it into short lengths. Cut the ham 2“? small pieces. Place both eel and ham in a stewpan, add the stock, “1011, carrot, bay-leaf, and peppercorns, and season to taste. Simmer gently for about 1 an hour, then strain, and use as required. Time.-~From 35 to 4o minutes. Average Cost, rs. 3d.l 297.—-EGG SAUCE. (Fr.—Sauce aux Oeufs.) (For Boiled Fish and Boiled Fowl.) 1e Ingredients—{L of a pint of melted butter, No. 202,, r teaspoonful oi mOII-Juice, salt and pepper, 2 hard-boiled eggs. inMethod—Boil the eggs until. quite hard (15 minutes). and P1“ the s to cold water ior l» an hour. Remove the shells,f cut the whites in mall dice, and rub the yolks through a wire sieve. Have the melted hitter boiling, stir in the whites of egg, add salt, pepper, and lemon- anlce, and use as required. The sauce is usually poured over the fish, (1 the sieved yolks of egg sprinkled on the top as a garnish. When w Qtsjuce is served separately, the yolks should be added to it with the s. Time.-~r houm Average Cost, 5d. bumcient for ,3 or Adb. of fish. 293.~--EGG SAUCE” (F r,——Sauce aux Oeufs.) (An- other Method.) Inflredlentsp-Q a pint of milk, 1 oz. of butter, 1 of an oz. of flour; raw egg, 1 hard-boiled egg, salt and pepper. 256 HOUSEHOLD MANAGEMENT Method.-Melt the butter in a stewpan, stir in the flour, and cook for 3 or 4 minutes, then add the milk and stir until it boils. Cut the hard boiled egg into dice (or rub the yolk through a wire sieve if needed to decorate the fish), add it, together with any necessary seasoning, to the sauce. Beat the yolk of the raw egg slightly, add to it gradually 2 or3 tablespoonfuls of the sauce, and when thoroughly mixed stir into the remainder of the sauce and cook very gently for 2 or 3 minutes. It must not boil, or it will curdle. Tlme.--2 5 to 30 minutes. Average Cost, 4d. 299.--FENNEL SAUCE. (Fr.—-Sauce Fenouil.) Ingredients.—§ a pint of melted butter, No. 202, 2 tablespoonfuls of chopped fennel. Method.—Make the melted butter as directed. Wash the fennel well, pick it from the stalks, put it into boiling water, and boil until tender- Drain well, chop finely, and add it to the boiling sauce. Use as re quired. Tlme.—A1together 35 to 40 minutes. Average Cost, 3d. to 4d. for this quantity. Fraser. (Fr. lenouil).--This fragrant and elegant lant is found growing wild, chiefly on chalk! soils. It is very generally cultivated in ardens. e leaves are finely divided and the flowers. which are small, are of a yellow colour. t grows to the height of about 3 feet ' a larger varieth can: Fennel, sometimes attains the height of :5 feet. Fennel leaves are served with fish either who“ or as a sauce. The seeds are used in medicine as s carminative, and oil of fennel is obtained from Italian fennel, which is cultivated in the south of Europe. 3oo.--GENEVA SAUCE. (Fr.---Sauce Genévoise.) Ingredients.—i of a pint of fish stock, 1 glass of sherry or Madeira wine, 2 ozs. of butter, 1} ozs. of flour, 1 onion sliced, 2 mushrooms sliced, 1} a. teaspoonful of lemon-juice, 1} a teaspoonful of anchovy' essence, salt and pepper. Method—Melt the butter in a stewpan, fry the onion until slightly browned, add the mushrooms, stir in the flour, and cook the preparation until it acquires a nut-brown colour. Now add the stock, wine, lemon' juice, anchovy-essence, salt and pepper to taste. Simmer gently for about 20 minutes, pass through a fine strainer or tammy cloth, re-heat. and use as required. Tiara—From 40 to 50 minutes. Average Cost, 9d. 3or.--—GENOISE SAUCE. (Fm—Sauce Génoise.) (For Fish.) lngredlents.-—} a pint of Espagnole sauce, I pint of fish stock, I of claret, } a small onion, 1 clove of garlic, 2 cloves, 2 shallots, 1 bay- leaf, a few sprigs of parsley, I sprig of thyme, 2 ozs. of anchovy butter. pepper, salt, one pinch of castor sugar. RECIPES FOR FISH SAUCES 257 Hethod.-Put some fish bones in a stewpan, together with the fish stock or water, the claret, sliced onion, herbs, etc., cover, and reduce well. Add the Espagnole sauce, boil up, and strain through a fine sieve or tammy-cloth. Return the sauce to a stewpan, season with a little pepper and a pinch of sugar, and whisk in the anchovy butter. Keep hot, but do not let the sauce boil again. Serve separately with boiled fish, or pour over braised fish. Tlme.--About 40 minutes. Average Cost, rs. 4d. 302.-GENOISE SAUCE. (Fr.--—Sauce Génoise.) (Another Method.) Ingredients.—r sliced onion, 1 shallot, } a clove of garlic, 1 oz. of butter; bouquet-garni (parsley, thyme, bay-leaf), r teaspoonful anchovy essence, 1 glass of red burgundy, I pint of Espagnole sauce, a pinch of mignonette pepper. Method.-Melt the butter in a stewpan, fry the onion, shallot, garlic, and bouquet, add the wine and simmer until the onion is cooked. Then add the sauce, simmer for 10 minutes, and pass through a fine strainer. Re-heat, add the anchovy essence and the pepper. Tlme.-From 30 to 3 5 minutes. Average Cost. 1s. 6d. to rs. 9d. 303.-—GRATIN SAUCE. (Fr.——Sauce Gratin.) lngredlents.—} a pint of Espagnole sauce, 1 glass of sherry, 1} an 02. 0f glaze, r tablespoonful of finely-chopped parsley, 5 or 6 button mush- rooms (fresh if possible), 2 shallots or i very small onion finely-chopped, I teaspoonful of anchovy essence. Kenneth—Cut the mushrooms into small pieces, put them into a sauce- pan with the sherry, glaze, parsley, and shallots, and simmer until considerabl reduced. Add the sauce and anchovy essence, cook for 5 minutes, and serve. Tlme.—Fr0m 25 to 30 minutes. Average Cost, rs. 4d. to is. 6d. 3o4.—HOLLANDAISE SAUCE. (Fr.-—Sauce Hollan- daise.) (For Fish and certain Vegetables.) lngredlents.—-r gill of white sauce, 1} of a gill of good white stock, I dessertspoonful of lemon-juice, 2 yolks of eggs, 1 oz. of butter, salt and pepper. Method.--Make the white sauce hot, add the stock and yolks of eggs well mixed together, and whisk by the side of the fire until the sauce thickens, but it must not be allowed to boil. Add the lemon-juice, and the butter bit by bit, season to taste, and pass through a fine strainer 0r tammy-cloth. Re-heat, and use as required. K 258 HOUSEHOLD MANAGEMENT Tlme.—r 5 minutes. Average Cost, 7d. 3o5.--MATELOTE SAUCE. (Fm—Sauce Matelote.) Ingredients.--} a pint of Espagnole sauce, No. 344, i of a pint of fish stock, No. 5, i a glass of Burgundy, {- of an oz. of butter, 1 tablespoonful of mushroom liquor, a few drops of lemon-juice, 1} a em carrot, 1 small onion, salt and pepper. Method.—Cut the carrot and onion into very small pieces. Melt the butter in a. Saucepan, put in the vegetables and fry until brown. Add the mushroom liquor, fish stock and wine, simmer until reduced one- half, then add the Espagnole. Stir until it boils, then strain or tammy' Re-heat, add the lemon-juice, salt and pepper, and use as required. Tiara—From 30 to 35 minutes. Average Cost, About 1s.3d. Nola—A simple form of this sauce was originally made by the French sailof (matelot) as a relish to the fish he caught and ate. In some cases, cider and pelrrg' néeire substituted for the wine. The Norman matelots were very ce e rat . 306.—MOUSSELINE SAUCE FOR FISH. (Fm-- Sauce Mousseline pour Poissons.) Ingredients.—A good handful of spinach or watercress, i tablespoonful of cream, I dessertspoonful of tarragon vinegar, the yolks of 2 eggS, salt and pepper. Method.-Pick and wash the spinach, pound it well in a mortar, and rub through a fine sieve. Put this puree, cream, vinegar, salt, pepper and yolks of eggs into a saucepan, whisk briskly over the fire until it becomes a light froth, then serve“ Tlme.—From 25 to 35 minutes. Average Cost, about 5d. 3o7.—MOUSSELINE SAUCE (Cold). (Fr.--Sauce Mousseline Froide.) (For Fish.)J Ingredients—A good handful of spinach, i of a pint of cream, } of 8 pint of mayonnaise sauce, No. 20:. Method.—Prepare the purée of spinach as in the preceding recipe- Whip the cream stifliy, and add to it LIGHTLY the mayonnaise sauce and the purée. Serve with salmon or other fish. Tlme.--About § an hour. Average Cost, 5d. 3o8.—-MUSTARD SAUCE. (F r.--Sauce Moutarde.) lngredlents.—} a pint of water, 2 tablespoonfuls oi cream, 2 ozs. 0’ RECIPES FOR FISSH SAUCES 959 butter, 1} ozs. of flour, 1 tablespoonful of lemon-juice, l teaspoonful of French mustard, I teaspoonful of English mustard. Method—Melt ‘the butter in a small stewpan, stir in the flour, and cook for a tew minutes, then add the water, and stir her it boils. The mustard must ‘be very thick, otherwise more than a! te pooniuls will be required. Strain the lemon-juice on to the mustard, mix well together, then pour it into the sauce, and stir until it boils. Add the cream, and use as required. ll‘lme.~~--About 20 minutes. Average Cosi. about $6. 309.—MUSTARD SAUCE. (Fin—Sauce Moutarde.) (For Fresh Herrings.) ingredients.-~t teaspoonful 6i mustard, 1 dessertspoonfui of fidtlr, 1 oz. of butter, 1 gill of boiling water, I teaspoonful of vinegar1 Method.--Mix the flour and mustard, knead them well with the butter, stir in the boiling water, turn into a stewpan, and boil for 5 minutes. Add the vinegar, and serve. Time, 10 minutes. Average Cost, 2d4 3Io.—OY$TER SAUCE. (Fifi—Sauce aux Huitres.) ingredients-42 sauce oysters, 1 0a. of butter, a teaspoonful of lemon- juice, the yolk of 1 egg, i of a pint of Béchamel sauce. Method.-Open the oysters, remove the beards, and put them. With their liquor and the butter in a small saucepan. Cover with a lid, and cook for 4 minutes (they must not be allowed to boil), then drain well, and halve or quarter them. Reduce the liquor to half its original quantity, then strain, and return to the saucepan. Add 1the Béchamel eauoe, when hot, bind With the yolk of egg, then put in the oysters and lemon-juice. Stir until the oysters are quite hot, season with a pinch oi salt and pepper it necessary, and serve in a hot sauce boat. Timex-From 20 to 30 minutes. Average Cost, is. 26., in addition to the Béchamel sauce. 3rr.--PARSLEY SAUCE FOR FISH. (Fm-“Sauce de Persil. ingredientS.—§ a pint 0t fish stock, No. 5,01‘ water, l 02. of butter, } of a oz. of flour, 1 tablespoonful of finely-chopped parsley, salt and Pepper» Method.»~Melt the butter in a saucepan, stir in the flom‘, cook for or 3 minutes, then add the stock and stir until it boils. Simmer for a few minutes, then season to taste, add the parsley, and server If the parsley is allowed to boil in the sauce it will lose some of its green colour. Tlme.--zo to 25 minutes. Average Cost. rid. per 1} pint. 26o HOUSEHOLD MANAGEMENT 312,—ROE SAUCE. (Fm-Sauce Laitence.) Ingredients.—-} a lb. of cod’s roe (or any other kind preferred), 1 tea' spoonful of made mustard, I teaspoonful of anchovy sauce, r dessert' spoonful of vinegar, } a pint of melted butter, salt and pepper. Methods—Cook the roe in a little water; when cool, remove any skin there may be, and bruise the roe with the back of a wooden spoon- Add the mustard, anchovy essence and vinegar, stir the whole into the prepared melted butter, and season to taste. Simmer gently for 15 minutes, then strain and serve. TlfllOr-AbOllt } an hour. Average Cost, 4d. to 5d. 3r3.—SARDINE SAUCE. (Fr.——Sauce aux Sardines.) lngredlents.--r pint of good stock, 1 oz. of butter, r oz. of flour, 6 large sardines, the thin rind of 1 lemon, 1 shallot, t bay-leaf, nutmeg. salt and pepper. Method.--Remove and preserve the bones, chop the sardines rather coarsely. Melt the butter, add the flour, stir and cook gently for 8 few minutes, then add the stock. Bring to the boil, add the fish boneS. lemon-rind, shallot, bay-leaf, a good pinch of nutmeg, and a seasoning of salt and pepper. Simmer gently for t 5 minutes, then strain over the chopped sardines, and serve as an accompaniment to fish. Tlme.-About 1} an hour. Average Cost, rs. 314,—SHRIMP SAUCE. (Fr.—-Sauce aux Crevettes.) Ingredients.—} a pint of white sauce, 1 of a pint of picked shrimps, I teaspoonful of anchovy essence, a few drops of lemon-juice,cayenne- Method.--The fish stock required for the white sauce may be obtained by simmering the shrimp shells in milk and water. Add the shrimPs, anchovy essence, lemon-juice and cayenne to the hot sauce. Cover the saucepan, and let it stand for a few minutes where the contents cannot boil, then serve. Tlme.-Altogether about 40 minutes. Average Cost 8d. 315.—-WHITE WINE SAUCE. (Fr.--Sauce au Vin Blanc.) (For Fish, etc.) Ingredients—i pint fish stock, 1} pint of white stock, } gill of white wine (chablis), i of an oz. of flour, 2 ozs. of butter, the yolks of2 eggs, } a lemon, salt and white pepper» Method.--If the sauce is required for dressed fish the fish should be cooked in a mirepoix, or foundation preparation, of sliced onion, parsley, and savoury herbs, as is usual, with the appropriate quantity of moisture—the liquor is strained and used in the sauce. Melt I oz. FRUIT SAUCES AND SWEET SAUCES 261 of butter, stir in the flour and cook a little, then dilute with stock, fish liquor and wine, and cook for 15 minutes. Add, continuously stirring, the remainder of the butter bit by bit, also the yolks of eggs, one at a time. Season with a little salt and a pinch of mignonette or white pepper, and add a few drops of lemon-juice, strain through a tammy-Cloth or napkin, and use as sauce for dressed fish, etc. Mostly served with soles, salmon, trout, and whiting. 'l'lme.—About j an hour. Average Cost, rs. Fruit Sauces and Sweet Sauces. 316.-—APPLE SAUCE. (Fr.—-Sauce aux Pommes.) lngredients.—r lb. of apples, 11} ozs. of sugar (or to taste), 1 oz. of butter, a little water if NECESSARY. Method.-Peel, core and slice the apples, put them into a saucepan with the sugar, butter, and a very little water, and cook them until tender. Add more sugar if necessary, before serving. Tlme.-—3o to 40 minutes. Average Cost, 4d. to 5d. 317.—APRICOT SAUCE. (Fix—Sauce a l’Abricot.) Ingredients.—-3 ozs. of apricot marmalade or jam, r pint of water, i glass of sherry, 1 oz. of sugar, 1 teaspoonful of arrowroot. Method.-—Put the water, sugar, and jam into a saucepan, and boil up. Mix the sherry and arrowroot together, pour the mixture into the saucepan, stir until it thickens, and serve. Time.--r 5 to 20 minutes. Average Cost, 4d. to 5d. for this quantity. 3r8.--ARROWRO0T SAUCE. (F r.—Sauce Maranta.) Ingredients—i a pint of boiling water, I tablespoonful of lemon-juice, r heaping dessertspoonful of arrowroot, 1 good tablespoonful of caster sugar, or to taste, nutmeg or cinnamon to flavour. Method—Blend the arrowroot smoothly with a little cold water, pour over it the boiling water, stirring meanwhile. Turn into a sauce- pan, add lemon-juice, sugar, and a good pinch of nutmeg or cinnamon, and simmer for 3 or 4 minutes. This sauce may be served with a variety of puddings, and the flavour varied by the addition of wine, fruit syrup, etc. Time.--Ab0ut 8 minutes. Average Cost, 2d. Anaowsoo'r (Fr. Mondamius) isobtained from the motstocksof several spedesof plants of the genus Marsala, principally from Marsala mndi'nacai. Brazilian arrowroot, or tapioca meal, and hinese arrowroot from other rhizomes; Oswego arrowroot from Indian corn ; English arrowroot from the potato; and Portland arrowroot, or sago, from the roots of Anna mac-statues. That obtained from the West Indies is esteemed the best. Arrowroot is prepared by well washing the roots when dug up, and beatin them into a pulp, which afterwards. by means of water, is separated from the fibrous part After through a sieve and again washed, the mass is allowed to settle, the sediment is dried in the sun, and it then becomes arrowroot. Potato starch is sometimes emplo as an adulterant, but may be detected by the fact that genuine arrowroot when formed into ej y will retain its firm consistency, while the sdulterated article will become that and resemble mills in the course of twelve hours. 262 HOUSEHOLD MANAGEMENT 319.---ARROWROOT sauce, CLEAR. Ingredients.—} a pint Lof cider tequal quantities of wine and water, or any kind of fruit-juice may be substituted), I level dessert- spoonful of arrowroot, sugar to taste, cinnamon, lemon-rind, or other flavouring ingredient. Method.—SMmer the flavouring ingredient in the cider for 10 minutes. Mix the arrowroot smoothly with a little cold water, strain the cider into it, stirring meanwhile, and replace in the saucepan. Add sugar to taste, simmer gently for 4 pr 5 ,minutes, then serve. “finish-About 15 minutes. Mm“ Cost. 54.10 6d-J When cider'il used- 320.---BRANDY SAUCE. (Fin—Sauce ad Cognac.) Ingredientsp-i a pint of water, i a wineglass of brandy, 4 025. of loaf sugar, 1» an oz. of cornfiour, nutmeg if liked. Method.-—Mix the comflour smoothly with a little of the water, and put the rest into a copper SauCepan with the sugar. Boil and reduce to a thin syrup, skimming occasionally, add the cornflour to the Syrup, stir until it boils, then add the brandy, and serve. Time.--About ‘- an hour. Average Cost, from gid. to 4d.! 321.--BRANDY SAUCE. (Fr.--Sauce au Cognac.) Ingrediente.--§ of a pint of milk, 1 teaspoonful of arrowth or corn' flour, 1 teaspoonful oi castor sugar, the yolk oi 1 egg, a wineglassiul oi brandy. ' Methodw-lifix the arrowroot and milk :5thth together, pour into a small saucepan, and stir until it boils, add the sugar, and draw aside to cool slightly. Mix the handy and egg tbgether, time the mixture into the sauce, stir until it thickens, and serve. TIme.--About t 5 minutes. Average Cost, 5d. to 6d. ‘ior this quantity. 322.-—CARAMEL SAUCE. (FL—Sauce au Caramel.) lngredlents.-~} a pint of syrup, t oz. of loaf sugar, t dessertspoonq ful of arrowroot, vanilla-essence, cream. f Method.--Brown the sugar in a copper saucepan, add the syrup, and boil gently for :0 minutes. Blend the anth smoothly with a little cold cream, stir it into the sauce, simmer for 3 Or 4 minutes longer, then add vanilla-essence to taste. Strain, and use as required. Tlme.--*-2 5 minutes. Average Cost, 4d. 323.-—CHANTILLY APPLE SAUCE. (Fr,-~Sauce Chantilly.) Ingredientsn-t lb. oi c00king apples, 1} 0284 of castor sugar, t 01. ol butter, } of a pint of cream. "' FRUIT SAUCES AND SWEET SAUCES 263 Methodr-ePeel, core and slice the apples. and place them in a stewpan will), 3 0r 3 tablespoonfuls of cold water, Add the butter and sugar, cook gently until quite tender, then pass the preparation through a fine sieve. Whip the cream stifily, stir it into the apple purée and use as required. 1 Time.-From 4§ to 60 minutes. Average Cost, 8d. 324.—CHAUDEAU SAUCE. §Fr.—Sauce Chaudeau.) lngredlents.--4 yolks of eggs, I wineglassful of sherry, r wineglassful of water, t tablespoonful 0i castor Sugar. MGlllOdt-PPIUL all the ingredients into a saucepan, and whisk them by the side of the fire until thick and frothy. This sauce may be served with plum pudding. Timer—About ;5 minutes. Average Cost, 7d. 325.~CHERRY SAUCE. (Fae—Sauce aux Cerises.) ,Proceed the same as for venison sauce No. 286, adding a ozs. of glacé cherries cut in halves or quarters. 326.—CHOCOLATE SAUCE. (Fr.——Sauce au Choco- lat.) Ingredients,--i oi a pint oi water, i tablespoonfulLrof brandy, ; tea- spoonful oi vanilla essence, 1 oz. of creme de riz or ice flour,r'.' ozs. of Pastor sugar, 4i ozs. of grated chocolate. Methods-PPM the sugar, chocolate, and water into a saucepan, and Stir until, it b0i18. .Mix the creme de riz smoothly with a little cold water, pour it into the Saucepan and simmer for; 5 minutes, Pass through, a tammy-cloth or ,fine strainer, add the brandy and vanilla, and serve. Tlme.-From 10 to r 5 minutes. Average Cost, irorn dd. to 9d. for this quantity. fill—CHOCOLATE SAUCE. (Fr.--Sauce au Choco- lat.) (Economical.) Ingredients.—§ a pint of milk, 3 ozs. of grated chocolate, fl oz. of sugar (or to taste), I teaspoonful bi cornfiour, r teaspoonful: vanilla essence. Method-bDissolve the chocolate and sugar in the hot milk, and simmer for a few minutes. Mist the cornfiour smoothly with a little milk orwater, pour it into the saucepan, stir and cook for 3 minutes, add the vanilla essence, and serve. Tina—About t 5 minutes. Average Cost, 5d. to 9d. 264 HOUSEHOLD MANAGEMENT 328,—CITRON SAUCE. (Fm—Sauce aux Citron.) Ingredients—i» a pint of boiling milk, 2 ozs. of caster sugar, 4} an 02. of cornfiour, 2 yolks of eggs, the finely-chopped rind of i a lemon. Method—Blend the yolks of the eggs and the cornflour together, add the sugar and lemon-rind, and stir in the boiling milk. Whisk the preparation over the fire until it becomes creamy, then use as re— quired. Tlme.--From to to r 5 minutes. Average Cost, 4d. 329.—COFFEE SAUCE. (Fr.---Sauce au Café.) Ingredients.--2 ozs. of raw coffee berries, r dessertspoonful of arrow- root or cornflour, 1 glass of brandy, sugar to taste, } a pint of boith water. Method.-Roast the coffee berries in a pan over a quick fire until well-browned, then pound them in a mortar. Pour the boiling water over the prepared coffee, let it stand for a few minutes, then strain it into a saucepan. Blend the cornflour smoothly with the brandy. stir it into the coffee, sweeten to taste, simmer gently for 5 minutes. then serve. Tlme.--About } an hour. Average Cost, 6d. 33o.-—-CORNFLOUR SAUCE. Ingredients.—} a pint of milk, i dessertspoonful (level) of caster sugar. I dessertspoonful (level) of cornflour, the rind of one lemon. Method—Remove the outer“ skin of the lemon in extremely thin shavings with a sharp knife, put them into the milk, and simmer for 5 minutes. Mix the cornflour smoothly with a little cold milk or water 3 strain the milk and add it to the cornfiour, stirring all the time. Re- turn to the saucepan, add the sugar, boil for 1 minute, and serve. Tlme.-About 15 minutes. Average Cost, aid. 331.—CRANBERRY SAUCE. (Ea—Sauce aux Ai- relles Rouge.) (For Roast Turkey, Fowl, etc.) Ingredients.—-1- of a pint of cold water, 1 pint of cranberries, 2 ozs. of caster sugar, 1 tablespoonful of red currant jelly, } a glass of port wine. Method—Wash the cranberries in cold water. Put them into a sauce' pan with the water, and simmer gently for i an hour, then add the sugar, wine, and red currant jelly. Boil again, and strain. Serve either hot or cold in a sauceboat or glass dish. Tlme.--35 to 40 minutes. Average Cost, 7d. to 9d. for this quantity. FRUIT SAUCES AND SWEET SAUCES 265 332.—CUSTARD SAUCE. (Fr.—-Créme cuite.) (For Puddings or Tarts.) Ingredients.-r pint of milk, 2 eggs, 3 ozs. of castor sugar, 1 table- spoonful of brandy, bay-leaf if liked. Method.-—Boil the milk and bay-leaf, add the sugar, and cool slightly. Beat the eggs well, pour the milk on to them, and strain into a jug. Have ready a saucepan of boiling water, in which to place the jug, keep stirring until the mixture thickens, but do not allow it to boil, or it will curdle. Stir in the brandy, and serve. ‘l‘lme.--2 5 to 30 minutes. Average Cost, 6d. to 7d. 333.—FROTHY SAUCE. (Fr.-—Créme fouettée.) Ingredients.--I wineglassful of sherry, r tablespoonful of castor sugar, I egg, { of a pint of boiling milk. leihOdr—‘DiSSOIVQ the sugar in the boiling milk, and let it cool 'lightly. Beat the egg and sherry well together, add the hot milk and mix well. Stand the basin in a stewpan of boiling water, whisk briskly until the preparation thickens and becomes very irothy, and serve at once. Tlme.—From I 5 to 20 minutes. Average Cost, 5d. to 6d. 334.——GERMAN CUSTARD SAUCE. (F r.-—Créme cuite a l’Allemande.) lngredlents.—The yolks of 2 eggs, I glass of sherry, 2 or 3 lumps of Sugar, the rind of i a lemon. Mamet—Rub the sugar on the lemon rind, then crush, and dissolve in the wine. Put all the ingredients into a small saucepan, and whisk BRISKLY over a slow fire until it forms a thick iroth, but take care that it does not curdle. Serve at once. Tlme.-From to to r 5 minutes. Average Cost, 5d. to 6d. 335.—GINGER SAUCE. (Fox—Sauce au Gingembre.) Ingredients.--1 teaspoonful of ground ginger, 4 tablespoonfuls of castor sugar, 2 0r 3 strips of lemon-rind, 1 tablespoonful of lemon- ]uice, 2 tablespoontuls of brandy wine, 4} a. pint of water. Method.—Put the ginger, sugar, emon-rind and water into a stew- pan, and simmer the ingredients gently for I 5 minutes. Strain, return to the stewpan, add the brandy and lemon-juice, re-heat, and serve. Tina—About 20 minutes- Avmse 008*. sd- to 6d- 266 HOUSEHOLD MANAGEMENT 336,—GOOSEBERRL SAUCE. (Era—~Sauce aux Groseilles.) 1 Ingredients.—r pint of green gooseberries, } oi a pint of milk, 2 ozs., of butter, 1 oz. of flour, 2 ozs. of sugar, nutmeg. Methodw-Barely cover the bottom of a saucepan with water,r :put in the gooseberries and cook slowly until tender, then rub through a fine sieveq Melt the butter in a saucepan, stir in the flour and cook well, add the milk and stir until it boils.I Add the gooseberry puréq and the sugar, make hot, and servei Tlme.—About I hour. Average Cost, 4+}d. to 5d. for this quantityi The Goosnnnv (Fr. granule), the common name for the well-known and wholesome fruit oi vibes granular“. a rickly shrub, indigenous to Britain, many perts’ef Europe and North Americe- The fruit varies in vour, and is red, yellow, green, or whitish, and hairy or smooth on its mriecb It is used largely for preserves, and for pies, puddings, etc. Malic and citric acid are found in th‘ gooseberry, and from the berries e. champagne is manufactured. 337.—v-GOOSEBERRY SAUCE. (Fr.-—~Sauce aux Groseilles.) (Another Method.) Ingredientse-d» of a pint of water, a tablespooniuls of green gooseberry jam, I tablespoonful of lemon-juice, a little apple-green or spinachM green colouring. Method.—-Put the water, jam and lemon juice into a saucepan, and bring to the boil. Strain or pass thr ugh. a taiuxuy-clothIr e- at d4 2: little colouring it desirable, and egrve. f h? , T Tlme.--About 15 minutes. Average Cost, about 3d. for this quantity- 338.—]AM SAUCE. (Fm—Sauce au Confiture.) 1 lngredients.--r good tablespoonful oi apricot, raspberry or othcf jam, i of a pint of water, i a teaspoonful of lemon-juice, sugar to taste. carmine or cochineal, if necessary. Method-7PM the water and jam into a small saucepan, add sugar to taste, and make thoroughly hot. Put in the lemon-juice, and a few drops of colouring, if necessary strain, and serve with sweetW puddings; etca TlfllOw-"IO minutes. Average Cost, ad. to 3d. 339.—LEMON BRANDY. (Fr.—Cognac au Citron.) (For Flavouring Custards.) Ingredientw») a pint of cooking brandy, } of a pint of water, i 01' oi loaf sugar, 1 lemon. FRUIT SAUCES AND swam“ SAUCES 267 labels-Remove froml the lemon the thinnest possible kind, as the least particle of the white pith WOuld spoil the flavour. Put the brandy into a bottle, add the lemon-rind, and let it infuse for 24 hours, then strain and return to the bottle. Boil the sugar and water‘ together, skim Well, and. when perfectly cold, add it to the brandy. A dessert. spoonful of this will be found an excellent flavouring for boiled Custards. Tlme.-Altogether 26 or 27 hours. Average Cost, rs. 3d. to is. 6d. 340.——LEMON SAUCE. (Fm—Sauce Citron.) (For sweet Puddings.) Ingredients.—} a pint of water, 1 glass of sherry, the juice and find of r lemonL the yolks of 2 eggs, 1 oz. of huttern r pant flour, 3 pr 4 lumps of sugar’. Methedw-Rnh the sugar on to the lemon until all the outer rind: is removed. Squeeze and strain the juice. Melt the butter; 8th! in the flour, and cook well without browning. Add the water, stir until it boils, then put in the sugar and lemon juice. Mix the yolks 0f. eggs and sherry together, let the sauce cool slightly, then pour them in, stir until the sauce thickens, and serve1 Tlme.—From 25 to 30 minutes. Average Cost, 5da to 6d. for this quantity. 34r.—LEMON SAUCE. (Fr.—-Sauce Citron!) IEcom omical.) Ingredients.—} a pint of boiling water, 1 lemon, 1 oz. of loaf Sugar, n dessertspoonful of arrowroot. lethed.-Rub the sugar on the lemon until the outer rind is removedJ Have the water boilingin a. saucepan, add the sugar. Mix the arrowroot smoothly with a little cold water, pond it into the saucepan, and stir‘ until it boils. Add the lemon-juice, and more sugar if necessary, and serve. Tlme.—From 20 to 25 minutes. Average Cost, 2d. for this quantity. 342.-—MARMALADE SAUCE. (Fix—Slauce Niarme- lade.) Ingredients—i a pint of water, 1 glass of sherry, z tablespoonfuls 0i marmalade,1 1 dessertspoonful of sugar {or to tastehr teaspoonful of lemon-tuice. Methods-Put the water and. marmalade ' o a saucepan, and stir until it boils. Add the sugar, lemon-juice and sherry, stir until the sugar is dissolved, and serve. Tlme.-About 10 minutes. Average Cost, 5d. with the sherry. 268 HOUSEHOLD MANAGEMENT 343.--MARMALADE SAUCE. (Fm—Sauce Marme- lade.) (Economical.) Ingredients.-—} a pint of water, I tablespoonful of marmalade, t tablespoonful of sugar, 1 large teaspoonful of cornflour, I teaspoonful of lemon-juice. Method.—Boil the water. Mix the cornflour smoothly with a little cold water, add it to the boiling water, stirring all the time. Put in the sugar and marmalade, simmer for 5 minutes, add the lemon-juice, and serve. Time—About r 5 minutes. Average Cost, 2d. 344.--0RANGE SAUCE. (Fr.-—Sauce a l’Orange.) Ingredients.—} of a pint of milk, 1 glass of curacoa, 2 yolks of eggs, 2 ozs. of caster sugar, 1 small orange. Method.—Boil the milk, add the sugar, the grated orange rind, and a tablespoonful of orange-juice, simmer for 5 minutes, then cool slightly. Beat the eggs with a little milk, pour them into the saucepan, stir until they begin to thicken, then add the curacoa, and serve. Tlme.—About } an hour. Average Cost, 7d. to 8d. for this quantity. 345.-—ORANGE SYRUP. (Fr.-—Sirop d’Orange.) lngredlents.—} a pint of orange juice, the rind of 2 oranges, { of 3. lb. of caster sugar. Method.--Remove the rind in VERY thin strips ; they should be almost transparent. Put the sugar, orange-juice, and rind into a saucepan, and simmer very gently for about i an houri Remove the scum as it rises. Strain, and when cold, bottle for use. A little of this will be found an excellent flavouring for sweet sauces and custard. 'l'lme.-From 40 to 50 minutes. Average Cost, 6d. to 8d. 34,6.—PLUM PUDDING sauce. Ingredients.——t glass of brandy, 1 glass of Madeira, 2 ozs. of butter, caster sugar. Hethod.—Put the butter and r tablespoonful of Castor sugar into a basin, and let it stand on or near the stove until the butter is melted- Stir in the brandy and Madeira, add more sugar if necessary, and when hot enough to use, either pour it over the pudding or serve separately in a tureen. Tlme.—About } an hour. Average Cost, rod. FRUIT SAUCES AND SWEET SAUCES 269 347.--—RASPBERRY SAUCE. (Fr. Sauce Framboise.) Ingredients.—i- of a pint of water, 2 tablespoonfuls of raspberry jam, 1 glass of sherry, sugar to taste, a few drops of carmine or cochineal. Method.--Put the water, jam, and 3 or 4 lumps of sugar into a sauce- pan, and simmer for 10 minutes, then add the sherry, and strain. Add sugar to taste, and a few drops of colouring if required, and serve. ’l‘lme.—About I 5 minutes. Average Cost, from 5d. to 6d. 348.—-RASPBERRY SAUCE. (Fr.--—Sauce Framboise.) (Economical) lngredlents.--4 tablespoonfuls of water, I tablespoonful oi jam, 1 tablespoonful of sugar, 1 teaspoonful of lemon-juice. Method.--Boil the sugar and water together for 10 minutes, then add the jam and lemon-juice, and simmer a few minutes longer. A few drops of cochineal will brighten the colour, but are not essential. 'l‘lme.--About 20 minutes. Average Cost, 2d. to 2}d. for this quantity. 349.--RED-CURRANT SAUCE. (For puddings or for Venison, Hare, etc.) Ingredientsf-A small jar of red-currant jelly, 1 glass of port wine. Method.—-Put the wine and jelly into a small saucepan, let them slowly come to the boil, and serve when the jelly is dissolved. Tlme.—5 minutes. Average Cost, rod. 35o.—-SAGO SAUCE. (Fr.—Sauce Sagou.) Ingredients.—I tablespoonful of large sago, } of a pint of boiling water, 1 glass of sherry, r dessertspoonful 0t lemon-juice, sugar to taste, a few thin strips of lemon-rind. Method.-Add the sago and lemon-rind to the boiling water, and simmer gently until the sago is quite clear. Remove the lemon-rind, add the sherry and lemon-juice, sweeten to taste, make quite hot, and serve. Tlme.—-About 20 minutes. Average Cost, 4d. to 5d. 351.—-SAUCE FOR PLUM PUDDING. (Soyers.) Ingredlenta—l of a pint of milk, 2 glasses of brandy, I tablespoonful oi caster sugar, the yolks of 2 eggs, a. very little grated lemon-rind. 27o HOUSEHOLD MANAGEMENT Method—Mix all the ingredients in a saucepan, set the pan on the fire, and whisk until the contents thicken and become irothy. Serve at once. 'l'lme.—ro to 15 minutes. Average Cost, rs. 352.—-SAUCE FOR SWEET PUDDINGS. Ingredient—P} oi a lb. of butter, 1- of a 112. of pounded sugar, a wine- glassful of brandy or rum. Method-"Boat the butter to a cream add the Pounded sugar eud’ brandy or rum; stir until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen,, according to taste. Tlme.--ro minutes. Average Cost—8d. 353.--sauce FOR XMAS PUDDING, Ingredientw-rr wineglass of rum. 4 yolks oi eggs, 3, whites of, eggs, 2 ozs. of castor sugar, } gill of water. Method,--Put all the ingredients, into a stewpan. with ham 0. gill of. water, stand it in a larger pan of boiling water, and whisk briskly until the whole becomes thick and fiothy. Serve at Once. Timers-About : 5 minutes. Average 00st. 9d. 01; rod. for this quantity. 354.-—SAUCE FOR XMAS PUDDING. (Another Method.) Ingredients.-4 ozs. of butter, 2 ozs, of sugar, to bitter almonds, r wineglassful of brandy. Mamet—Blanch and finely chop the almonds, then pound them well in a mortar. Beat the butter and sugar to a cream, add the almonds and brandy, continue to beat until the preparation has the‘ appearance oi clotted cream, then. use as reqmred. “mew-Horn 20 to 30- minutes. Average Cost, 18. 355.—SAUCE FOR XMAS PUDDING, (Another Method.) Ingrediean of a pint of brandy or sherry', { of a pint of boiling water, 1 tablespoonful of castor sugar, 1 level teaspoonful of arrowroot. Method—Blend, the arrowroot smoothly with, 2 tablespoonfuls oi cold water, and pour over it the boiling water, stirring meanwhile. FRUIT SAUCES AND SWEET SAUCES 271 Put it into a stewpan with the brandy or wine and sugar, boil gently for 2 minutes, then serve. Tlme.—Altogether, 10 minutes. Average Cost, rod. to rs. 356.~*-SOYER’S SAUCE FOR PLUM PUDDING. Ingredients.-—1~ of a pint of brandy, 1» of a. pint of milk, the yolks 0f 3 eggs, 1 dessertspoontul of caster sugar, a good pinch of very finely- grated lemon-rind. Method—Beat the yolks of eggs and milk well together, add the sugar and lemon-rind, and turn the whole into a small saucepan. Whisk until the mixture thickens, then add the brandy, continue to whisk until thoroughly hot, and serve separately or poured over the pudding. “ma—About 10 minutes. Average Cost, rs. 4d. 357.——SWEET MELTED BUTTER. Ingredients.-} a pint of milk or water, 1 oz. of butter, @- an oz. of flour, f an oz. of sugar, a pinch of salt. Method-Melt the butter in a saucepan, stir in the flour, and choir well without browning. Add the milk or Water and stir until it boils. Simmer for 2 or 3 minutes, then add the sugar, a good pinch of salt, and serve. Tlme.—r 5 to 20 minutes. Average Cost, 21}d., if made with milk. 358.-VANILLA SAUCE. (F7. Sauce a la Vanille.) lngredlents.-r pint of milk, 1 egg, 1 oz. of sugar, } an oz. oi cornflour, a few drops of vanilla essence. Method.--Mix the cornfiour smoothly with a little of the milk. Have ready a saucepan of boiling water, put the remainder of the milk into a jug, and stand the jug in the boiling water until the milk is quite hot. Add the sugar to the milk, also add the moistened cornflour and stir until it thickens. Beat the egg in a. basin, and add a or 3 tables Spoonfuls of the sauce to it gradually. Pour into the jug and stir for a few minutes to cook the egg, then add the Vanilla essence, and serve. THUG-"~40 to 60 minutes. Average Cost, about 3N. 359.—-WINE SAUCE. (F . Sauce au Vin.) IngredientsF-i of a pint of water, 1 glass of sherry, t tablespoonful of any kind of jam, I tablespoonful of castor sugar, lemon-juice to taste. 272 HOUSEHOLD MANAGEMENT Method.—Put the sugar and water into a saucepan, and simmer for 10 minutes, then add the rest of the ingredients, bring to the boil, strain, and serve. 'l‘lme.—About 15 minutes. Average Cost, 4d. to 5d. 360.—WINE SAUCE. (Fr.—-Sauce au Vin.) (Econ- omical.) Ingredients—1» a pint of water, 1 large glass of sherry, 1 tablespoonful (level) of sugar, 1 teaspoonful of arrowroot. Method—Mix the arrowroot with a little of the water and boil the remainder, pour it on to the arrowroot, stirring all the time. Return to the saucepan, add the wine and sugar, boil up, and serve. The colour may be improved by the addition of a few drops of carmine or cochineal. Tlme.-—About 10 minutes. Average Cost, 3d. to 4d. for this quantity. 36L—WHITE SAUCE FOR PUDDINGS. Ingredients.—{ of a pint of milk, 1 dessertspoonful of cornflour, sugar to taste, 2 or 3 thin strips of lemon-rind, saltl Method.--Blend the cornfiour smoothly with a little cold milk, and put the remainder into a saucepan. Add the lemon-rind and a pinch of salt, simmer gently for 10 or 15 minutes, then strain over the blended cornflour, stirring meanwhile. Return to the saucepan, sweeten to taste, simmer gently for 5 minutes, and use as required. Any other flavouring may be substituted for the lemon-rind. Tlme.--About 20 minutes. Average Cost, ad. to aid. 362.——ZWETSCHEN SAUCE. (Prune Sauce.) lngredlents.--} a lb. of French prunes, i glass of port or sherry, r tablespoonful of lemon-juice, the finely grated rind of i a lemon, -} a teaspoonful of powdered cinnamon, sugar to taste. Method—Simmer the prunes until tender, in just enough water to cover them. When cool, crack, and preserve the kernels. Replace the fruit and kernels in the stewpan, add sugar to taste, cinnamon, lemon- rind and lemon-juice, cook gently for 10 minutes, and pass through a fine hair sieve. Re-heat, add the wine, and a little water if too thick, and use as required. Tlme.-About 1 hour. Average Cost, 8d. Cruuauou (Fr. eimovse).~'l'he cinnamon tree, Lamas cinnamms, is a valuable and beautiful member of the Lauracm, or laurel family. Its trunk is short and straight, with wide spreading branches, and a smooth, ash-like bark. Tt attains a height of so to 30 feet. The leaves are oval-shaped, gnuto 5 inches long; the flowers are in panicles, with six small petals of a pale- ellow . 't, which resembles an acorn, is sort and insipid, and of a deep-blue. It inc oses a nut, the kernel of which germinates after falling. The leaves, fruit and root of the cinnamon all yield a volatile oil, oil of cinnamon. The bark of the tree—the thinner bark is the most esteemed- fugishes thpthwelé-‘lltirtiowndlcinnamop usecll by eioeoks {and oonfectioners. From the fragrant fatty su taacee en can eswere ormer ma excusivelytcrthehmg" Of 1013. Cinnamon employed in medium as s carminative sndystomachtc remedy. ccy RECIPES FOR MISCELLANEOUS SAUCES 273 Miscellaneous Sauces. 363.—BENTON SAUCE. Ingredients.—4 tablespoonfuls of vinegar, 1 tablespoonful of scraped horseradish, I teaspoonful of made mustard, r teaspoonful of castor sugar. Method.--1\Iix all the ingredients well together, and serve as an accompaniment to either hot or cold roast beef. Tlme.-From 10 to 15 minutes. Average Cost, 2d. 364.—BLACK BUTTER SAUCE. Ingredients.-r} ozs. of butter, 1 teaspoonful of chopped parsley, ja teaspoonful of vinegar. Method.-—Cook the butter in a frying or saute-pan until it acquires a nut-brown colour, then add the parsley and vinegar, cook for r minute longer, and serve. Tlme.-5 minutes. Average Cost, 2d. 365.—BOAR’S HEAD SAUCE. Ingredients.—} a pint of dissolved red-currant jelly, i» of a pint of port wine, 4 oranges, 3 lumps of sugar,.t finely-chopped shallotw 1 mustardspoonful of mixed mustard, pepper. Hethod.—Shred the rind oi 2 oranges into very fine strips, and rub the lumps of sugar over the rinds of the remaining two. Put the rind and sugar into the liquid jelly, add the wine, shallot, mustard, and a. liberal seasoning of pepper, and use as required, or the sauce may be put into well-corked bottles and stored for use. Tlme.-3o minutes. Average Cost, 1s. 10d. 366.—CAMBRIDGE SAUCE. lngredlents.-2 tablespoonfuls of olive oil, I tablespoonful of tarragon vinegar, 4 hard-boiled yolks of eggs, 4 fillets of anchovies, t table- spoonful of capers, r dessertspoonful of French mustard, 1 teaspoonful of English mustard, I teaspoonful of finely-chopped parsley, a sprig of tarragon, a sprig of chervil, a pinch of cayenne. Method.—Pound all the ingredients except the parsley well together, then pass through a hair sieve; If too stiff, add a little oil and vinegar gradually until the consistency resembles that of mayonnaise sauce. 274 HOUSEHOLD MANAGEMENT Stir in the parsley, and keep on ice until required. This is an excellent sauce to serve with cold meat. Tlme.—About i an hour. Average Cost, fdx ‘0 9d. 367.—-CARRACK SAUCE. Ingredients.—-I quart of vinegar, 8 dessertspoonfuls of walnut pickle, 5 dessertspoonfuls of Indian soy, 5 dessertspoonfuls of mushroom ketchup, 3 dessertspoonfuls of mango pickle sliced, 2 cloves of garli': finely-chopped. Method.-Put all the ingredients into a large bottle, let it stand for a month, shaking it 2 or 3 times daily. At the end of this time the sauce will be ready- for use, but it will keep good for a length at time in well-corked bottles. Timm—r month. Average Cost, is. 61L 368.—CAYENNE VINEGAR. Ingredients.~—1 pint of vinegar, 1} an oz. of cayenne pepper. Hethod.—Mix the vinegar and cayenne together in a bottle, let it stand for I month, shaking the preparation daily.f When ready, strain into well-corked bottles, and store for use. Tlme.--r month. Average Cost, about 6d. 369.--CHEESE SAUCE. Ingredients.—* of a pint of milk, 4 of an 02. of butter, § of an 02. of flour, r tablespoonful of finely-grated cheese, salt and pepper. Method.-Melt the butter in a stewpan, add the flour, stir and cook the mixture for 5 minutes without browning, and add the milk. Season to taste, simmer gently for 10 minutes, then stir in the cheese, and use as required. Tlme.—zo minutes. Average Cost, 5d. or 6d. 37o.--DEMI-GLACE SAUCE. Ingredients.-»} 9. pint of Espagnole sauce (see page no), {of a pint of good gravy, salt and pepper. Method.--Make the Espagnole sauce as directed, boil until well reduced, then add the gravy, simmer for about 10 minutes, season to taste, and serve. Tina—15 minutes. Average Cost, 8d. RECIPES FOR MISCELLANEOUS SAUCES 275 371,—EPICUREAN SAUCE. Ingredients.—r gill of mayonnaise sauce, No. 201, f a gill of aspic, jelly, (see jellies), is. gill of cream, 1, tablespoonful oi tarragon vinegar, 1 teaspoonful of anchovy-essence, I dessertspoonful of chopped gherkins, I dessertspoonful of chopped chutney, i a. cucumber. Salt, PGPPQI', 87.18813 Method.—Peel the cucumber thinly, cut it into small pieces, and cook till tender in salted water. Drain oft the water. and Illb the cucumber through a fine sieve. Carefully‘mix the mayonnaise vri the cream, anchovy-essence, gherkins, and chutney. Mix the en- cumber puree with the vinegar and the aspifii Whisk should. b6 dissolved but. almast cold. Blend both mixtures together. Season with Salt. pepper, and a little casth sugar, and, serve with fish, cold meat. or vegetables such as asparagus. green artichokes, etca This also makes a nice dressing tor fish salads. Tlme.--4o minutes. Cost, about is. 372.-—FISH SAUCE. (Fr.—Sauce Poisson.) Ingredientswr quart of malt vinegar, 2 tablespoonfuls oi walnut ketchup, 2 tablespoonfuls oi soy, 1 oz. oi cayenne, 1, clove oi garlic, 2 shallots sliceda Method.--Put all the ingredients into alarge bottle, and Shake than daily for a fortnight. When ready, strain into small bottles, cork securely, and store for use. Time—14 days. Average Cost, rod. to 18. 373.——-HARVEY" SAUCE. IngredleMs-wi quart of malt vinegar, i at a pint of Indian say. i oi a pint oi mushroom or walnut vinegar, 6 anchovieS finely-chopped, I. clove of garlic bruised, } 06 an or. 0f cayenne. lethOQ.+-Pnt all; the ingredients into an earthenware jar; cover closely, let the mixture remain for 1 month, stirring it a or 3 times. daily. When ready, strain into small bottles, cork securely, and storeI or use. Tlme.—r month. Average Cost, rst 6d. 374.-—HERB SAUCE. Ingredients—r stick of horseradish finely scraped, 2 shallots shredded, 2 or 3 sprigs each of marjoram, thyme, basil, and tarragon, 4 cloves, 1 teaspoonful of caramel browning, No. 155‘, r tablespOonful of lemon-juice, zetablespoonfuls of. vinegar, 1 pint of water. liethod.—Simmer all these ingredients together for-1} an hour, and 276 HOUSEHOLD MANAGEMENT when quite cold strain into small bottles. Cork and seal securely, and store for use. This sauce will be found useful for flavouring gravies and stews. Tlme.—4o minutes. Average Cost, 8d. MARJORAI (Pr. Madeleine). There are several species of marjoram, which grows wild or! chalky soils of Britain, and is one of the commonest of ornamental wild plants. The species used for culinary purposes is the Sweet Marjoram, a native of Southern Europe. It is cultivated in gardens, and when it blossoms it is cut and the leaves, which have an agreeable aromatic flavour. are dried. Marjoram is a favourite ingredient in stufings, soups, sauces, etc. 375.-—-HESSIAN SAUCE. Ingredients.--} of a pint of sour cream (about), t tablespoonful of grated horseradish, r tablespoonful of fine breadcrumbs, milk, sugar, salt. Method—Soak the breadcrumbs in just as much milk as they will absorb, add the grated horseradish, and a pinch of salt and sugar. Add cream gradually until the desired consistency is obtained, and serve as an accompaniment to roast beef or beef steak. 'l‘lme.-About 20 minutes. Average Cost, 8d. 376.—JELLY SAUCE. Ingredients.--r small pot of red-currant jelly, 1 glass of port wine. Method.—Dissolve the red-currant jelly, add the wine, make it thoroughly hot, and serve as an accompaniment to venison. Time—i an hour. Average Cost, is. 377,—LEAMINGTON SAUCE. lngredients.—3 pints of vinegar, 1 pint of walnut-juice, l a pint of *dian soy, } of a pint of port wine, 1 oz. of shallots, {- of an oz. of g...lic, } an 02. of cayenne. Method.--Procure young green walnuts, pound them to a pulp, sprinkle liberally with salt, and let them remain for 3 days, stirring at frequent intervals. Strain the juice obtained, measure and add the rest of the ingredients in the proportions stated above, the garlic and shallots being previously pounded or finely-chopped. Turn the whole into a large jar, cover closely for 3 weeks, then strain into small bottles, cork and seal securely, and store for use. Tlme.—About 1 month. Average Cost, 2s. IOda to 38. 378,—LEGHORN SAUCE. lngredlents.—-3 hard-boiled yolks of eggs, salad-oil, vinegar, tarragon vinegar, 2 anchovies pounded and sieved, 1} a teaspoonful of finely- chopped parsley, nutmeg, pepper. Method-Crush the yolks with a wooden spoon in a basin, add salad- oil, drop by drop at first, until the preparation has the consistency RECIPES FOR MISCELLANEOUS SAUCES 277 of very thick cream. Stir in a pinch of nutmeg, a little pepper, an- chovies, parsley, and vinegar to taste. Set on ice until wanted. Tina—~30 minutes. Average Cost, 1s. 4d. 379.--LEMON SAUCE. (For Fowls, etc.) Ingredients—5; a pint of chicken stock, 1- of a pint of milk, 2 tablespoon- fuls of cream, the thinly-peeled rind and juice of 1 lemon, 1} ozs. of butter, 1 oz. of flour, salt and pepper. Method.-—Simmer the lemon-rind and the milk and stock together for 10 minutes. Melt the butter in a small saucepan, add the flour, and stir and cook for 5 or 6 minutes, without browning. Pour in the stock and milk, stir until boiling, simmer gently for 20 minutes, season to taste, add the cream and lemon-juice, and serve. Tlme.--About i an hour. Average Cost, 8d. to rod. 38o.--—LIVER AND LEMON SAUCE. lngredients.--} a pint of melted butter, N0. 202, 1 lemon, the liver of a fowl, salt and pepper. Method.—Boil the liver until firm, and chop it finely. Grate off the lemon-rind, and mix it with the liver. Remove every particle of white pith, and cut the lemon into dice, putting all the pips aside. Make the melted butter sauce as directed in No. 202, add the prepared liver, lemon-rind and dice, season to taste, and use as required. Tlme.-About } an hour. Average Cost, aid. 38I.—-LIVER AND PARSLEY SAUCE. IDZI'OleDtSr—r} a pint of melted butter, No. 202, r tablespoonful of finely-chopped parsley, the liver of a fowl, salt and pepper. Method.-——B0il the liver until firm, and chop it finely, make the melted butter as directed, add the parsley and prepared liver, season to taste, and serve. Tina—About 20 minutes. Average Cost, 2}d. 382.--NUT BROWN BUTTER. (F r.--Beurre Noir.) Ingredients.--4 ozs. of butter, 1 tablespoonful of finely-chopped parsley, 2 tablespoonfuls of vinegar, salt and pepper. Method.-—Cook the butter in a frying pan until it turns brown, then add the parsley, vinegar, and salt and pepper to taste. Let the whole shmer for r or 2 minutes, when it is ready to serve. Tlme.—1- of an hour; Average Cost, 5d. 383.—QUIN’S sauce. Ingredients—I pint of mushroom ketchup, } a pint of walnut pickle, zes HOUSEHOLD MANAGEMENT } a pint of port wine, } of a pint of soy, 1 s anchovies chopped, 1: shallots chopped, } a teaspoonful of cayenne. Method.—Put all the ingredients intd a saucepan, simmer gently for 15 minutes, and strain. When quite cold, bottle, cork and seal securely, and store for use. 'l‘lme.--2$ minutes. Average Cost, 2s. 8d. 384.-—READIN G SAUCE. Ingredientae-q-zi pints of walnut pickle, 1‘} 05. oi shallots, coarsely chopped. I; quart oi water, 1' of a pint of Indian soy, s anchovy coarsely chopped, 5. an 02. ct ginger bruised, 1} an on. oi white peppercorns, 1 oz. of mustard seed, i an oz. oi cayenne, } 01 an oz. oi dried. bay- leaves. Method—Put the walnut pickle and shallots into a largear and cook in a gentle oven until reduced to a pints. In. another ;arfplace she cayenne, mustard seed, peppercorns, ginger and anchovy, add. the soy and water, and cook in a gentle oven for 1 hour after simmering point is reached. Mix the contents of the 2 jars together, and when quite cold add the bay-leaves. Leave closely covered for 1 week, then strain into small ttles, cork and seal securely, and store for use. Tlme.--2 hours and 1 week, Average Cost, 2s. 8d. to 38-. 38 5.--SAUCE FOR STEAKS, cuors, arc. Ingredients.—r pint oimushroom ketchup or Jwalmt pickle}! an 03., of pickled shallots, t} an oz. of grated horseradish, } an 02. o allspilce, 1 or. of black pepper, 1 oz. of salt. Method—Pound the shallots and horseradish until smooth in a mortar, add the rest of the ingredients, and let the whole stand closely covered for L4 days. Strain into small bottles, cork and seal securely, and store for use. Tlme.—2 weeks. Average Cost, Is. 6d. Arteries (Fr. pineu).-Tbe popular name for irnento, or Jamaica pepper, the dried berries of 1.“€.mmi£'£$fi“ft 'tfmminfi“...$3i 35.333211“? in???" '3“ M'.“ . yr e 37, pics om: possess ng the combined flavours of cinnamon, cloves and nutmeg. 'lhe berries-are gathered in the green state and dried in the sun, which causes them to turn black. 53159106 is used in medicine 8‘ an “mike and in various ways is employed in qookuy. 386».-¢-STORE SAUCE. Ingredients.—I pint of mushroom ketchup, } a pint of walnut ketchup. 1} a pint of port wine, I: anchovies, 6 shallots, z tablespoonfuls of cayenne. Method—Pound the anchovies and shallots, or chop them finely; add them to the rest of the ingredients, and boil gently for 1 hour. RECIPES FOR MISCELLANEOUS fiAUCES 279 When cold, put the preparation into well-corked bottles, and store for 1186. Tlme.-—r} hour. Average Cost, 3s. 387.--SUBSTITUTE FOR CAPER SAUCE. Ingredients.—r good tablespoonful of coarselypclfopped 'gherklins { of a pint of white stock, {- oi a pint of milk, I} ozs. of butter, 1} ozs- oi flour, vinegar, salt and pepper. Method.--Melt the butter in a stewpan, add the flour, stir and cook the mixture for 6 or 7 minutes, then add the stock and milk. Simmer gently for :0 minutes; season with salt and pepper, add vinegar to taste, and the prepared gherkins. Serve with boiled mutton, or other dishes to which caper sauce forms an accompaniment. 'l‘lme.--About 20 minutes. Average Cost, 6d., exclusive of the Stock. 388.-—SWEDISH SAUCE. Ingredients.—2 raw yolks of eggs, 1 hatd-bbilach yolks 0! eggs, I tel? Spoonful of finely-chopped mixed herbs, salad oil, tarragon vinegar, prepared mustard, salt and pepper. Method.-~Pass the hard-boiled yolks 0i eggs through a fine siev Stir the raw yolks with a wooden spoon in a small basin1 until thick and creamy, mix in the yolks, and add the salad oil, drop by drop, until the desired consistency is obtained, stirring briskly meanwhile. Add § a teaspoonful of made mustard, the herbs,vinegar, and salt and pepper to taste, and mix well. Stand on ice until required. Tlme.—About } an hour. Average Cost, 5d. or 7d. Nola—This sauce is sometimes used for coating or masking purposes; in which case, i a gill or so of aspic should be incorporated. 389.—TAMARIND SAUCE. lngredlents.-Ripe tamarinds, sugar to taste. Method.--Place the fruit in layers in a stone jar, sprinkling each layer slightly or liberally with sugar,‘ according to taste. Cook in a cool oven until quite tender, then pass through a fine hair sieve, and when quite cold turn into small bottles, cork and seal securely, and store for use. il‘lmeah-About 4 hours. 390.—-TOMATO SAUCE. (F n—Sauce Tomate.) lngredlents.—} a pint of vinegar, 2 1b. of tomatoes, 1 Spanish onion sliced, } a 1b. of brown sugar, 3 ozs. of allspice, 1 oz. of black pepper- corns, 2 02s. of salt, 1- of an oz. of cloves, } of a teaspoonful of cayenne. Methods—Put all the ingredients into a stewjar 0r saucepan, cover 0 28o HOUSEHOLD MANAGEMENT closely, and cook very gently for 2 heurs. Pass through a fine hair sieve, let the puree remain until quite cold, then turn into small bottles, cork and seal securely, and store for use. Tlme.—About 2} hours. Average Cost, 1s. 3d. 39:.—TOMATO ASPIC. Ingredients.—} a pint of tomato pulp, Q an oz. of gelatine (previously soaked in water), i a gill oi aspic, and r tablespoonful of meat glaze. Method.--Put the above named ingredients in a saucepan over the fire, stir until it boils, season to taste with salt and a pinch. of cayenne pepper, strain the aspic through a cloth or fine sieve, and use as directed. Tlme.--2o minutes. Average Cost, about 13. 3d. 392.--WORCESTER SAUCE. lngredlente.—t pint of Bordeaux vinegar, 3 tablespoonfuls of walnut ketchup, 3 tablespoonfuls of essence of ancho , 2 tablespoonfuls of Indian Soy, r teaspoonful oi cayenne, 2 cloves 0 garlic finely-chopped. Method.—Put all the ingredients into a large bottle, cover closely, and shake well every day for a iortnight. At the end of this time it will be ready for use, but it may be stored for a length of time in well- corked bottles. Tlme.—2 weeks. Average Cost, is. 4d. Forcemeats. Forcemeat, or Farcerneat, as it was originally called, derives 'its name from the French verb farcie, to stuff. In modern phraseology the term farce or iorcemeat is applied equally to the simple and quickly made veal stuffing, the finely-pounded quenelle mixture (which is in no sense a stuffing), and the various iarces used to cover sections of pigeons, cutlets, etc. The consistency of iorcemeat varies according to the purpose for which they are required. Those intended for stufiing may be moistened with mill: instead of egg, and made much more moist than quenelles, which must retain their shape and be firm enough to support their own weight during the process of cooking. The quantity of liquid necessary to thoroughly moisten, and the number of eggs required to stifien the various substances, cannot be stated exactly ; but it is better to have a rough guide than none, and O RECIPES FOR FORCEMEATS 281 when making quenelle mixtures, which must have a certain consistency, and yet retain the lightness which is one of their chief points of ex- cellence, it is advisable to test the mixture by poaching a small quantity of it in boiling water. When too soft, another yolk of egg should be added, if eggs have been already used, or a few crumbs may be added to mixtures of which they already form a part. The excellence of many simple forcemeats depends largely on flavour- ings and seasoning. In making them, it is a common error to use too little salt and pepper, and too few flavourings i; it is much better to use a small quantity of several kinds than to allow one flavour to predomin- ate. A comparatively large quantity of nutmeg may be used in veal forcemeat without its presence being detected a it is believed that its strength is in some manner used in developing the flavour oi the sub- stances with which it is mixed. The liquid in which quenelles are poached must always be quite boiling, in order that the surface may immediately harden, and so help them to retain their shape. 393.--CHESTNUT FARCE FOR ROAST TURKEY. lngredlents.—2 lb. of chestnuts, } a pint of stock or water, I oz. of butter, a good pinch oi sugar, salt and pepper. Method—Cut oif the tops of the chestnuts, and bake or roast them for 20 minutes. Remove both the outer and inner skins, put the chestnuts into a. stewpan, add the stock (no more than will barely cover them), and simmer until they become tender and dry. Rub through a fine sieve, add the butter, salt and pepper, and use as re- quired. Times-About 1 hour. Average Cost, from 7d. to 8d. without the stock. 394.—~FARCE OF WHITING OR OTHER FISH. Ingredients.—} a. lb. of uncooked fish (two whitings), 1» of a pint of milk or fish stock, No. 5, 2 ozs. of flour, 1 oz. of butter, 2 eggs, pepper and salt. Method—Melt the butter, stir in the flour, add the milk or stock, and cook until the panada. forms a compact mass round the bowl 0f the spoon. Pound the fish and the panada. well together, add the eggs one by one, season well, and pass the ingredients through a Wire sieve. A lighter mixture may be obtained when required by pounding 3 yolks with the fish and mixing the 3 whites (stiflly whipped) after passing the mixture through the sieve. Timer—About 35 minutes. Average Cost, about rs. for this quantity; 282 HOUSEHOLD MANAGEMENT 395.~—FORCEMEAT FOR BAKED FISH. (Fm-e Farce de Huitres et d’Anchois.) Ingredients—3 ozs. of breadcrumbs, t teaspoonful oi minced savoury herbs, 8 oysters, s anchovies (these may be dispensed with), 2 are. oi suet, salt and pepper, pounded mace to taste, 6 tablespoonfuls oi cream or milk, the yolks of 2 eggs. Methodw-Beard and mince the oysters, prepare and mix the other ingredients, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan. and stir the mixture over the fire till it thickens. Stufi the inside of the fish with the prepares tion, and sew up the opening. Times-*4 or 5 minutes to thicken. Average Cost, rode Sumelent for a moderate-sized pike. 396.4—FORCEMEAT FOR SAVOURY PIES. lngredlents.—} a lb. of veal finely-chopped, } of a lb. of bacon finely- chopped, 2 tablespoonfuls of breadcrumbs, r dessertspoonful of finely' chopped parsley“ Lteaspoontul; of powdered mixed herbal 1» hi a tea- spoonful of finely-grated lemon-rind, 1 egg, nutmeg, salt and pepper. Method—Mix the veal,bacon, breadcrumbs, parsley, herbs and lemon- rind well together, and season to taste. Add the egg, which should thoroughly moisten the dry ingredients; if too small to do this, use a little milk or water in addition. Mix well, and use as required. Average Cosh—rod. to is. Sumelent for 1 large pic. 397.-—HAM FORCEMEAT FOR VEAL, TURKEY, FOWL, HARE. lngredlents.—2 ozs. of ham or lean bacon, 4 ozs. oi suet, 4 ozs. of bread crumbs, 1 teaspoonful oi finely-chopped parsley, 1} a teaspoonful of mixed herbsrthq grated rind of i a lemon, a good pinch pi nutmeg, a good pinch of mace, 2 eggs, or 1 egg and a little milk, salt and poppet“ Method—Chop the ham and suet finely. Mix all the dry ingredients well together, add the eggs, season to taste, mix well, and use as re- quired. When the mixture is intended for balls, the consistency should be tested by poaching a small quantity in boiling water. Tlme.-2o to go minutes. Average Cost, about 6d. for this quimtity. 398 .--LIVER FARCE (F r.—Far¢e de Foie de Veau.) FOR QUAILS, AND OTHER BIRDS. ‘lngredlents.--§ a lb. of cali’s liver, 2 ozs. of lean veal, 3 ozs. of bacon. i a very small onion, a bouquet-garni (parsley, thyme, baydeaf). 1 oz. of butter, the yolk of 1 egg; salt and pepper. RECIPES FOR FORCEMEATS 283 Iethob—Cnt the liver, Veal, and batten into very Small. pieceS. melt} the butter in a. saute-pan, put in the meat, onion, finely-choppedg bouquet-garni, and a good seasoning of salth pepper, and try 10 or r 5 minutes. Pound in a mortar, rub through a wire sieve, add the yolk of egg, mix well, season to taste, and use as required. Tlme.—About 40 minutes. Average Costutod. t0 IS, 399.-—LOBSTER FARCE FOR QUENELLES. Ingredients—ti 028. of lobster, } of a pint of fish stock or milk, 12 02s. oi flour, 1 oz. of butter, 2 eggs, 2 tablespoonfuls of cream, Salt, cayenne. Methoda—Melt the butter in a saucepan, stir in the flour, add the stock or milk, and cook until it leaves the sides oi the saucepan clear and forms a compact mass round the bowl of the spoon, then put it aside to cool. Chop the lobster finely, and pound it and the panada [flour mixture) well together in the mortar ; add each egg separately, season toI taste, pound thoroughly, and rub the mixture through a wrre sieve. Stir in the cream, and the farce is ready ior use. This mixture, being very light, is best steamed in small. quenelle or dariol moulds. Average Cost, as. to 25. 6d. for this quantity. 4oo.-OYSTER FORCEMEAT FOR ROAST OR BOILED TURKEY. Ingredients.—18 sauce oysters, } a pint of breadcrumbs, 2‘ ozs. of finely-chopped suet, } a teaspoonful of mixed herbs, a good pinch of nutmeg, salt and pepper,+ r egg, and a little milk if necessary (of oyster liquor). Method.--Beard the oysters, put any liquor from them into a sauce, pan, add the beards, and simmer for about to minutes. Cut the oysters into small pieces, mix with them the breadcrumbs, suet, herbs, nutmeg, and seasoning. Add the egg and sufficient milk or oyster liquor to thoroughly moisten the whole, and mix well. Press the farce lightly into the breast of the turkey. Them—From 30 to 40 minutes. Average (lost, about 18. 9d.» tor quantity. Sufficient for one turkey. 4or.-—PORK STUFFING. Ingredients—r 1b. of onions, 4 tablespoonfuls o! breadcrumbs, 2 on. butter, 1 dessertspooniul oi finely-chopped sage or a teaspoontul of powdered sage, salt and pepper. Method-mat the onions into slices, cover them with cold. water; bring to the boil, cook fer 5 minutes, then strain and drain well. Melt the butter in a stewpan, and fry the onions for about a 5 minutes without 284 HOUSEHOLD MANAGEMENT browning. Add the breadcrumbs, sage and seasoning, mix well, and use as required. Average Cost.—4d. Sumelent for a leg or loin of pork. Nola—For other methods see " Sage and Onion Stufl'ing." 4oz.—QUENELLES, 'ro SHAPE. To make quenelles a good shape it is necessary to use a knife and two dessertspoons, or smaller spoons when intended for soup. Dip one of the spoons in hot water to prevent the mixture sticking to it, fill it with the farce, press it from the sides, and raise it in the cent: with the knife (previously dipped in hot water), making it a nice oval shape. Take the other spoon, dip it into hot water, pass the knife carefully round the edge of the quenelle, transfer it to the second spoon and shape as before. As the quenelles are shaped they should be placed in the sauté pan, or stewpan, in which they are to be cooked. When ready, sufficient boiling stock or water to half cover them should be added, and the top of the quenelles must be covered with a sheet of greased paper to preserve the colour, and keep moist that part of the quenelles not under water. 403.—QUENELLES FOR SOUP. lngredients.--} a lb. of fillet of veal, } of a pint of stock, } an oz. of butter, 1 oz. of flour, 1 egg, salt and pepper. Method.—--Melt the butter in a small saucepan, add first the flour and then the stock, stir and cook until the mixture forms a compact mass round the bowl of the spoon, then put it aside to cool, Pass the veal z or 3 times through the mincing machine, or chop it finely. Pound thO panada (or flour mixture) and the meat well together until smooth- Add the eggs separately, season to taste, and give the whole a good pounding. Pass the mixture through a fine sieve, shape it into small quenelles by means of 2 egg spoons, and poach in a ‘little hot stock until firm. Add them to the soup, and serve. Tlme.--About 45 minutes. Average Cost, 8d. to 9d. 4o4.—SAGE AND ONION STUFFING. (For Roast Goose, Duck, Pork.) lngredients.—2 1b. of onions, } a pint of freshly-made bread crumbs, 1 tablespoonful of finely-chopped sage or a teaspoonful of powdered sage, 2 ozs. of butter, salt and pepper. Method.-Cut the onions into dice, put them into cold water, bring to the boil, cook for 5 minutes, then strain and drain well. Melt the butter in a stewpan, and fry the onions for about 15 minutes without browning them. Add the breadcrumbs, sage, and seasoning, mix well, and use as required. RECIPES FOR FORCEMEATS 285 Tina—About } an hour. Average Cost, 7d. to 8d. Sumclent for t goose, or 2 ducks. 405.-—-SAGE AND ONION STUFFING. (For roast Goose, Duck, and Pork.) Ingredients.-4 large onions, IQ sage leaves, } of a lb. of breadcrumbs, 1} ozs. of butter, salt and pepper to taste, f egg. Method.-Peel the onions, put them into boiling water, let them sumer for 5 minutes or rather longer, and, just before they are taken out, put in the sage leaves for a minute or two to take 05 their rawness. Chop both these very fine, add the bread, seasoning, and butter, and work the whole t0gether with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw, but the stuffing then is not nearly so mild, and, to many tastes, its strong flavour would be very objectionable. When made for goose, a Portion of the liver of the bird, simmered for a few minutes and very finely minced is frequently added to this stuffing ; and where economy is studied, the egg and butter may be dispensed with. Tuna—Rather more than 5 minutes, to simmer the onions. Average Cost, for this quantity, 4d. Sufficient for r goose, or a pair of ducks. 4o6.—SAUSAGE FARCE. (For Stuffing Turkey.) Ingredients.-2 lb. of lean pork, 4 level tablespoonfuls of freshly- made breadcrumbs, 1} a teaspoonful of mixed herbs, } a teaspoonful of sage, r teaspoonful of salt, i a teaspoonful of pepper, the liver of the turkey finely chopped. Stock. Method—Cut the pork into small pieces, and pass it two or three times through the mincing machine. Add to it the breadcrumbs, herbs, liver, seasoning, and mix well together. Moisten with a very little stock, and use. Tlme.--From 20 to 30 minutes. Average Cost, ts. 6d. to 1s. 7d. Sufficient for one turkey. 4o7.--SAV0URY OYSTER srurrmc. Ingredients.—-12 large oysters, r gill of stock, 4 ozs. of soft white breadcrumbs, a little grated lemon rind, r dessertspoonful chopped PaI'SIeY, I pinCh 0f mace.» 1} oz, of butter, salt and peppen to tasteT Method.—Beard the oysters, save the liquor and put it with the beards and the stock and bring to the boil. Allow to simmer till the flavour is extracted from the beards, then strain. Mix together the breadcrumbs, grated lemon, chopped parsley, salt, pepper, butter, mace and the oysters chopped, bind the mixture with the egg and as $86 HOUSEHOLD MANAGEMENT much of the oyster stock as will bring to the proper ponsistency' Use for stuffing fish or poultry. nine-30 minutes. Average Cost, 13. 6d. to 23. Sumcient for r goose' 4o8.—SOYER’S RECIPE FOR GOOSE STUFFING. Maillot—Take it aPples, peeled and cored, 4 onions, 4 leaves at sige, 4 leaves of lemon thyme not broken, and ‘boil thém in a Stevaan with euificient water to cover them ;“when done, pulp them through ll sieve, removing the sage and thyme : then add sufficient pulp of mealy potatoes to cause it to be suificiently dry, without sticking to the hand ; add pepper and salt, and stuff the bird. LEIOI Tn": (Ft. lhyn), Thynms tim‘dom, l! a variety of the familial' aromatic herb. It it ! trailing m dwells-growth than thogarden thyme, mdbremnrkableiorttllnell,whwb resembles that of the rind of a lemon: hence its distinctive name. Lemon th e is cultivated In gardensforitsiregrmtodour,endbmedhreeesoning,mdtortomepnrti dishesflhwhlcb itisdeaired the trap-uncooithelemonsharlddightly predominate. 4°9.--susr FORCEMEAT. Ingredients—2 tablespoonfuls of finely-choppeti suck, 4 tablespoonfuls of breadcrumbS, 1 good dessertspobnful of finely-chopped arSIey, 1} a teaspoonful of powdered mixed herbs, 1- Of a teaspoonful ofgrated lemon-rind, t egg and a little milk, nutmeg, Salt and pepper. Method.--Mix an the dry ingredients well together, add the egg and sufficient milk slightly moisten the whole, seasoth taste,a.nd use. Time.--20 to 30 minutes. Average Cost, 3d. to 4d. 410,—TRUFFLE FORCEMEAT. Ingredients—4} 1b. of trufiles (preferably "fresh ones), } a H). of veal, 1} a lb of pork or bacon (fat and lean in equal parts), I finelychopped shallot, 1 glass of sherry, salt and pepper. Method-*Pass the veal and pork or baton 12 or 3 thnes through a mincing machine, or chop the meat very finely, pound in a mortar until quite smooth,1hen pass through a wire sieve. Chop the shallot and truffles finely, add them to the meat preparation, season to taste, and moisten with the sherry and a little stock, or liquor from the trufiles when using bOttled ones. Use as required. Average Costa—6 to 8 shillings. Sumolent for 1 small turkey. 4rr.--VEAL FARCE FOR QUENEL'LES, ETC. 1ngredlents.--t lb. oi fillet oi veal, {- of a. pint of stock, 1 oz. of butter, 2 pzs. of flour, a eggs,I salt and pepper. Methom—Melt the butter in a saucepan, add the flour and the stock, stir and cook until the mixture forms a compact mass round the bowl RECIPES roR FORCEMEATS :87 of the spoon,_.then put it aside to cool. Pass the veal? We 01' three times through the mincing machine, or chop .it finely. Pound the panada (the flour mixture) and the meat well together until smooth. Add the eggs separately, season to taste, and give the whole it good pounding. Pass the mixture through a fine sieve, and use as requiredl Time—About 45 minutes. Average Cost, 1s. 5d. without the stock- 412.--VEAL FARCE. (For Quenelles, etc.) Ingredients.—} a lb. of lean veal, } a ll). of. veal suet (finely chopped), fl ozs. of soaked bread, 2 eggs, a little grated nutmeg, salt and pepper, Method.-Pass the meat 2 or 3 times through a mincing machine or chop it finely, then pound the suet and veal together in a mortar. Add the eggs one at a time, and the bread in small portions. Also add about i of a pint of cold water, but before using the whole, poach a little of the mixture in boiling water to test the consistency ; if too soft, add a little more bread ; if too still, a little more water, shape into quenelles, as directed on page 283. Tlme.--About 45 minutes. Average Cost, rs. 413.--VEAL FORCEMEAT. (Fr.—Farce de Veau.) lngredlents.—} a lb. of lean veal, {- oi a lb. of finely-chopped beef suet, 2 ozs. of fat bacon cut into fine strips, 2 tablespoonfuls of freshly-made breadcrumbs, r dessertspooniul of finely-chopped parsley, } a teaspoon- ful oi finely-chopped onion, 2 eggs, salt and pepper, a pinch of ground mace, a pinch of nutmeg. Method.-Pass the veal twice through the mincing machine, then pound it and the suet and bacon well in the mortar. Pass through a wire sieve, add the rest of the ingredients, season to taste, and use. Tlme.—About 45 minutes. Average Cost, 1s. 3d for this quantity. 414.—VEAL FORCEMEAT. (Fr.—-Farce de Veau.) (Economical) lngredlents.--4 tablespoonfuls of ireshly-made breadcrumbs, 2 table- spoonfuls of finely-chopped suet, r tablespoonful oi finely-chopped parsley, 1 teaspoonful of powdered thyme, } of a teaspoonful of grated lemon-rind, 1 egg and a little milk, a good pinch of nutmeg, salt and pepper. Method—Mix all the dry ingredients well together, add the egg and sufficient milk to thoroughly moisten the whole, season to taste, and use. Tlme.—2o to 30 minutes. Average Cost, from 3d. to 4d. for this quantity. 288 HOUSEHOLD MANAGEMENT 415.--wmrmc FORCEMEAT. (Fr. - Farce <1e Merlan.) Ingredients.--r whiting, 2 oz. panada or soaked bread, 1 oz. butter! Béchamel sauce (No. i 77), 1 egg. dream. , Method.--Remove the meat from the whiting, pound it in a mortal" with 2 ozs. of panada.and 1 oz. of butter, and rub all through a fine sieve. Put this preparation into a. basin, and work in gradually 1 tablespoonful of well-reduced cold Béchamel sauce, 1 whole egg, an I tablespoonful of bream. Season with pepper, salt, and a,little grated nutmeg. Test the farce or forcerneat before using, and if not suffi' ciently firm add another yolk of egg or a little panada. Use as directed' FISH. so. u mm Ma S E P. 3 I . a eLd .mmS SB.mu m_v mus em L06 _tr 5a r 0. Sr. .mm 1 05 m; u u 5 4m: T r .L a e b E.m nail rob ew g m_ at“ 68 fl_ v.8v.. 0 e _.m. an wm aa rL P_ _3 7! r—Crab. FISH CHAPTER XI. The Natural History—As an Article of Diet—To Choose—The Average Prices—General Direc- tions for Preparing—~General Instructions for Cooking. In Natural History Fish form the lowest of the five classes into which the Vertebrata, or animals having a backbone, are divided. They may be broadly described as vertebrate animals living in water, and breathing the air contained in it by means of gills, which supply the place of lungs. Fish are furnished with a heart, which, except in the mud-fish consists of a single auricle and ventricle, and fins, which take the place of the limbs of animals higher in the scale of being. The bloOd-corpuscles are mostly red, and the blood is termed “ col ,” from the circumstance that its temperature is very little, if any, higher than that of the surrounding water. The adaptability of the fish to the element in which it lives is seen in the body. In most cases the external shape oflers the least possible friction in swimming, thus securing rapid locomotion. The body is, in general, slender, gradually diminishing towards each of its ex- tremities, while it is also rounded on the sides, roughly resembling the lower part of a ship's hull, and enabling the fish, like the vessel, to penetrate and divide the resisting fluid with comparative ease. Owing to the great flexibility of the body in the water, the fish can with ease migrate thousands of miles in a season, The Principal Organs employed by Fish to accelerate motion are their air-bladder, fins, and tail. The air-bladder, or " sound," is auto- matically in origin the same as a lung, but it does not perform the function of that organ. Its use is to enable the fish to rise or sink in the water. The air-bladder is a sac or bag filled with gas, chiefly oxygen in the case of sea-fish, and nitrogen in iresh-water species. When a fish wishes to sink, it compresses the muscles of the abdomen and ejects the gas from the air-bladder, thus increasing the weight of the body. When it desires to ascend the abdominal muscles are relaxed. This causes the air-bladder to fill, and the fish then rises to the surface. 28’ L =90 HOUSEHOLD MANAGEMENT The Fins correspond to the limbs of other vertebrates. The “ an~ terior,” or first pair, are called the “ pectoral ” fins, and are analogous to the arms of man and the fore-limbs of other animals. The hind- fins in fishes, known as “ ventral ” fins, are often wanting, and when present are less developed than the pectoral fins, and less fixed in their position. The “ median” or “vertical” fins, situated on the back, are characteristic of fish, and extend more or less from the head to the tail. The fins of some fish are soft and flexible ; in others rigid spines, or a combination of the two. By a wonderful mechanical contrivance the rigid spines can be raised or lowered at pleasure. In swimming, the fins enable fish to maintain their upright position, the centre of gravity being in their backs. The expansion and contraction of the fins enable a fish to ascend or descend in the water. The Tall is placed vertically, and strikes the water from side to side. It possesses great muscular power, and is the chief organ of progression in a fish. Its action is similar to that of the rudder of a ship, turning the body to the right or to the left. When moved with a quick vibra- tory motion it acts like a screw-propeller, the fish darting forward with a speed proportionate to the force exerted. Two very distinct types of tail are found. In the one, common to most fish, the tail is composed of two nearly equal lobes, and is termed “ homocercal." In the other type, represented by the sharks and by many extinct form, the upper lobe is much longer than the lower, the tail in this case being called “ heterocercal." The Bodies 0! Fish are mostly covered with horny scales 1 but in some, as the eel and carp, scales are altogether wanting, or exist in so minute a form as to be almost invisible. The scales preserve the fish from injury by the pressure or friction of the water, or the sudden contact with pebbles, rocks or seaweed. Where the scales are very minute or absent, the bodies, as in sand-fish, are covered with a mucous secre tion, which answers the same purpose as scales. When thin, horny, flexible, circular or elliptical in shape, like those of the salmon or herring, the scales are called “ cycloid.” When in detached plates, sometimes furnished with projecting spines, as in the case of the shark, they are called “ placoid.” Thin, horny, flexible scales and comb-like proe jections on the hinder margin, like those of the perch, are termed “ etenoid.” Bony scales overlaid with hard polished enamel, a type represented by the sturgeon, and by many fossil fish, are known as 8‘ gmid’i’ The Respiration 0! Fish is aquatic, and is eflected by the comb-like organs, branchia, or gills, situated on each side of the neck. The gills are composed of delicate filaments, in which the blood is exposed to the aerating influences of the external water. The water, after being taken into the month by a process resembling swallowing, passes over the gills, where it gives up its oxygen, and is ejected from the FISH 291 gill-chambers by an aperture, the “ gill-slit,” placed at sides of the mouth behind the " gill-cover,” an organ consisting of. a chain of flat, bones and a membrane. The Oxygen, after passing through the gills, is dritren through all parts of the bodyl and the venous and impure; blood is forced by the actiOn of the heart to the gills, where it is sub-1 jected to the action of the wateri Oxygen is essential to the life of a. fish, and suffocation results unless that gas is present in waterl The teeth of fish are in the jaws, sorhetirfies on the palate or tongue, and in some cases they are placed in the throat. They are usually sharp- pointed and fixed I; in the carp they are obtuse, and in the pike they are easily moved. When lost or injured, the teeth of fish are replaced 3 they are not set in sockets, but are attached by a ligament to the bones of the mouth. In the herring the tongue is set with teeth, by means of which it more easily retains its food. These two great Division! formed the basis of the classification of the eminent naturalist, Cuvier, and may Serve reughly to differentiate the various classes of fish which are now more scientifically grouped according to their particular characteristics into six divisions, of four orders, if the classification of Agassiz, based on the structure of their scales, be followed. The true internal skeleton differs very widely among fish j in the case of one fish, the lancelet, a true skeleton scarcely exists, the backbone being replaced by a soft cellular rod. In some, for example, the lampreys, sturgeons and rays, it is cartilaginous ; in Others it is partly cartilaginous and partly bony ; and in a great many, like the herring, perch, etc., it is entirely composed of bone. The backbone extends through the whole length of the body, and consists of vertebrae, strong and thick towards the head, but weaker towards the tail. Each species has a determinate number of vertebrae, which are increased in size in Proportion to the body The ribs are attached to the processes of the vertebrae, and enclose the breast and abdomen.f Some fish, the rays, for instance, have no ribs; whilst others, like the sturgeon and eel, have them very short. Between the pointed pro- cesses of the vertebrae are situated the bones which support the dorsal (back) and the anal (below the tail) fins, which are connected with the processes by a ligament. At the breast are the sternum, or breast» bone, clavicles, or collar-bones, and the scapullae, or shouder-blades, on which the pectoral or breast fins are placed. The bones which support the ventral or belly fins are called the ossa pelvis. Besides these principal bones, there are often smaller ones, placed between the muscles, which assist their motion. The Organs of Sense.-The organs of sight, hearing, smelling, taste and touch are possessed in a higher or 10wer degree by fish. Those of taste and touch are the least developed. The filaments at the mouths of the cod, sturgeon and whiting are supposed to be organs of touch, and it is 8.150 thought that the “ lateral line," running along the sides 29. HOUSEHOLD MANAGEMENT of most fish, is connected with the termination of certain nerves, and enables a fish coming into contact with any substance to feel its pre~ sence. The sense of taste is not very delicate, the tongue and palate being for the most part cartilaginous, and frequently set with teeth. Fish have no external organ of hearing, and the internal apparatus is partly free in the cavity of the skull, difiering in this respect from that of birds and quadrupeds, while its structure is simpler than that of animals which live entirely in the air. In some genera, as in the rays, the external orifice or ear is very small, and is placed in the upper surface of the head, While in others there is no visible external orifice. The sight of fish is keen; the eye is large and flattened externally, and is furnished behind with a muscle which adjusts the focus to the re' quirements of the fish by lengthening or flattening the eye. It is in most cases covered with the same transparent skin which extends over the rest of the head, protecting the organ from the action of the water. The crystalline humour is almost globular. The Organ of smelling is large, and consists of a double cavity lined by a mucous membrane folded into numerous plaits, into which water is admitted usually by two distinct apertures or nostrils. The nasal sacs are closed behind, and, except in the cases of the bog-fish and the mud-fish, do not, like the higher vertebrates, communicate with the throat. The sense of smell is the chief agent by which fish discover their food. The Food of Flsh.---This is almost universally found in the water. Fish are mostly carnivorons, though they seize upon almost anything that comes in their way; they even devour their own ofispring, and manifest a particular predilection for living creatures. Innumerable shoals of one species pursue those of another, with a ferocity which draws them from the pole to the equator, through all the varying temperatures and depths of their boundless domain. Many species must have become extinct, were not the means of escape, the pro- duction, and the numbers greater than the dangers to which they are exposed. The smaller species are not only more numerous, but more productive than the larger, whilst their instinct leads them in search of food and safety near the shores, where, from the shallowness of the waters, many of their foes are unable to follow them. The Fecundlty of Fish is remarkable, and is especially noticeable in the sturgeon, salmon, cod, mackerel, flounder and herring, whose powers of reproduction are almost incredible. In general fish are oviparous, or egg-producing, the young being afterwards hatched; some few, like the eel and the blenny, are viviparous, and produce their young alive. The viviparous species are not so prolific. The eggs in the roe of the shark are comparatively few, and each ovum before exclusion is provided with a horny sheath furnished with tirri, or filaments, by which it moors itself to a fixed object. Reproduction is eflected by the milt of the male and the roe of the female fish. The majority 0i FISH 293 fish deposit their spawn in the sand or gravel; those inhabiting the depths of the ocean attach their eggs to sea-weeds. The Longevity of Fish is said to exceed that of most animals, athough the age to which they attain is a matter of some dispute ; there are, however, well authenticated instances of the great longevity of the carp. Fish are either solitary or gregarious, and some of them migrate to great distances, and into certain rivers, to deposit their spawn. Of sea-fish, the cod, herring, mackerel, and many others, assemble in immense shoals, and migrate through different tracts of the ocean. The supply 0! Fish in the Ocean may be considered to be practically inexhaustible, notwithstanding the excessive dredging, which has diminished the supply around the coasts of England and some other European countries. In various parts of the world fish constitutes the chief or only animal food of the people 3 but it is consumed more or less in most countries, and many prejudices have existed regarding its use. Fish was but little eaten by the Jews, and the Mosaic code interdicted the eating of fish destitute of scales and fins, although other kinds were not prohibited ; and from the New Testament we know that several of the Apostles followed the calling of fishermen. Among the ancient Egyptians fish was an article of diet, but was not eaten by the priests. Fish has been held in estimation as an article of diet in nearly every civilized country. Although Menelaus complains that the Homeric heroes had been compelled to live on fish, in later ages fish became one of the principal articles of food among the Greeks. Aristophanes and Athenaeus allude to it, and satirize their countrymen for their extreme fondness for turbot and mullet; and the latter author has left on record some valuable precepts on the ingenuity of the Greeks in seasoning fish with salt, oil and aromatics. The Roman epicures were especially fond of red mullet, which they esteemed the most delicate ; the eel-pout and the liver of the lotas were also favourite dishes. It is stated that Apicius ofiered a prize to any one who could invent a new brine (mark nade) compounded of the liver of red mullets ; and that Lucullus, the famous epicure, constructed a canal in the neighbourhood of Naples for the ready transportation of fish to his garden. Hortensius, the actor, is said to have wept over a turbot which he had fed with his own hands ; and the daughter of Drusus ornamented one that she possessed with rings of gold. The French King, Louis XII, was an ardent lover of fish, and engaged six fishmongers to supply his table. Francis I had twenty-two fis ngers, while the requirements of Henry the Great necessitated the employment of twenty-four. In the time of Louis XIV cooks had become so skilful in their art, that trout, pike or carp were converted by them into the shape and flavour of the most delicious game. Large reservoirs and canals were erected in many parts, for the breeding of carp and other fish. Marie An- 294 HOUSEHOLD MANAGEMENT toinette kept her carp like the turbot of the Roman dame mentioned above, and also adorned her finny pet. with a golden ring. In England, in the reign of Edward II, fish became a dainty, especially the stur— geon, which was made a “ royal ” fish, and was not permitted to appear on any table but that of the King. In the fourteenth century a decree of King John informs us that the people ate both seals and porpoises. ~The monks and noble landowners established in the Middle Ages extensive systems of ponds and canals for breeding fresh-water fish, so much in demand on fast days. Vestiges of these preserves are still to be seen in many parts of the country. American terrapin soup is made from the flesh of various species of the fresh-water tortoises, many of which are natives of North America. They are distinguished by a horny beak or jaws with sharp cutting edges and limbs, having each of the five toes united by a web. They live on vegetables, reptiles, fish and other aquatic animals. The salts water terrapin is abundant in the salt marshes of Charleston. The most esteemed species for culinary purposes is the chicken tortoise, so- called from the delicacy of its flesh. FISH AS AN ARTICLE OF DIET. Fish as Food.-~As an article of nourishment, fish is less satisfying and less stimulating than butcher’s meat. Hence it is valuable in the sick room, when stronger kinds of animal food are unsuitable for invalids. It is, however, a matter of common experience that in fishing-towns, where little or no other animal food is taken, the health and vigour of the inhabitants are excellent. The amount of nourishment contained in fish varies with the species. Some bf the red-fleshed fish are almost as nutritious as butcher’s meat. Chief amongst these‘ is salmon, once a principal article of food in this cOuntry. Every one has heard of the Scotch apprentices, in whose indentures it was customary to insert a clause to the effect that salmon should not be given them more than twice a week. In point of fact, the richness and peculiar flavour bf this fish make it ill adapted for daily food. The white-fleshed fish, such as whiting, sole, haddock, hake, cod and skate are less nourishing, but more digestible, and it is said that they do not so soon pail upon the appetite of those who live on fish. The whiting is best suited for invalids ; and next, perhaps, come the sole, haddock and plaice. Cod, bake and skate‘ are remarkably firm- fleshed and fibrous, and even when in good condition, are somewhat difiicult of digestion. The flesh 05 all these fish contains little fat t but in the liver, es ecially that of the cod-fish, oil accumulates in larger quantity. Fish 0' is said to be more easy of digestion than any ether kind oi fat, and cod-liver oil is therefore commonly given to invalids. In other fish, with flesh more or less white, there is much fat in the tissues. Hen-ings, pilchards, sprats, eels, lampreys, mackerel aw FISH 295 rich, and likely to disagree with delicate persons. However, they are nourishing, and supplying, as they do, both fat and flavour at a small cost, are very largely consumed by the poor. Herring is said to con- tain more nourishment and is cheaper than any other kind of fish food. Crimping is employed to increase the firmness of the flesh by con- traction of the muscles, in the case of cod, skate, salmon, and some other species. The popular notion that fish must be crimped while it is alive is erroneous, but it must be done immediately after death, before moon moans has set in. It is said that crimped fish keeps fresh, longer than fish in its natural state. TO CHOOSE FISH. The first necessity for fish is that it should be fi'esh. Stiffness and rigidity of the flesh are a sure guide, for arson moans passes off in the course of time, and the flesh then becomes flabby, The smell is not a sure guide if the fish has been kept in ice, for it they smell fresh, and yet change directly it is taken from the ice. The redness of the gills is a good indication, and the brightness of the eyes, which should not be sunken in the head. A proof of freshness and goodness in most fish is their being covered with scales ; if the scales are deficient, the fish may be stale or they may have been damaged, and then they will not keep. In flat-fish the skin should be smooth and moist, and closely ad- herent to the flesh. It is a bad sign if the skin is blistered. Salmon, cod and the large fish generally should have a bronze tint when freshly cut. Turbot and brill should have yellowish flesh. Very large fish are not to be preferred, as they are probably old and tough. A flat fish should be thick in proportion to its size 5 all fish should have large girth rather than great length. In buying a slice of fish, it is better to choose a thick slice from a small fish than a thin slice from a large one. The red-fleshed and oily fish cannot be eaten too soon after they are out of the water. If kept they should be cleaned and wiped very dry, and laid on ice, or on stones in a current of air, when ice cannot be obtained. The larger fish can be hung up by the gills. They can be parboiled, and so kept for a day or two. Turbot, brill, dory, and some other cartilaginous white-fleshed fish may be kept for a day or two with advantage. A turbot must always be hung up by the tail until it is ready to be cooked. White fish can be rubbed over with salt, and so kept for a day or two ; but fish loses nourishment and quality in the process, which should only be re- sorted to when absolutely necessary. Fish that is not quite fresh can be improved by thorough washing in vinegar and water, or perq mauganate of potash and water. It is afterwards better fried than bOiled, but no dressing will entirely conceal its quality. 296 HOUSEHOLD MANAGEMENT Fish in Season.-Fish should be not only fresh, but of good quality and in season. Dr. Pavy says .- “ The quality of fish as an article of food is influenced by the act of spawning, and presents considerable variations at different periods. It is just previous to spawning that the animal is in its highest state of perfection. Its condition altogether is then at its best point. The animal is fatter than at any other period, and of a richer flavour for eating. During the process of spawning its store of fatty matter is drawn upon, and it becomes poor, thin, watery and flabby. It is now said to be ‘ out of season,’ and requires time to arrive in condition again. In fish like the cod, where the fatty matter accumulates, specially in the liver, this organ presents a most striking difierence in volume and condition before and after spawning ; whilst in such fish as the salmon, herring, etc., where the fat is dispersed amongst the flesh, it is the body which aflords the chief evidence of change. As salmon enters the rivers from the sea for the purpose of depositing its spawn, it is plump and well provided with fat. On its return, the contrast in its condition is very great. It is now so exhausted and thin as to be looked upon as unfit for food.” When fish is out of season the flesh is bluish in colour, and lacks firmness in texture. It does not become flaky and opaque in boiling, and there is none of the coagulated albumen, or curdy matter, between the flakes. The boiling has something to do with this appearance as well as the season. Fish out of season can often be bought at a low price, but it is never cheap. Some few fish are sold all the year round; but for many there is a close time, during which they may not be killed or sold under penalty. Any one who sells fresh salmon between September 3 and February I is bound to prove that it was caught out of the United Kingdom; and, failing that, is liable to a fine of £2. A good deal of Norwegian salmon is brought to London. Even salted and dried salmcn must have been cured out of the country or before the close season began. Trout isout of season for four months from October. In Scotland there is no close time for trout, which is protected in England and Wales between October 2 and February 1. Other fresh-water fish are protected from March 15 to June 15, by a law passed in t878, but they form so small a part of the national food supply that few persons notice their absence from the stalls of the fishmonger. Eels are by far the commonest of fresh-water fish. Large quantities are caught in the Lincolnshire water-courses and Norfolk Broads, and 800 tons are said to be imported annually into the United Kingdom from Holland, but much of these last are used for bait. The quality of fish depends very much on the nature of their food- As a rule, fish caught in the open sea are preferable to those living 06 headlands or in an inland sea, with slow current and shallow water- Cod is not only better in the coldest weather, but it is never so good as when it is caught in the extreme northern latitudes. A cheap fish, J- WWW‘Q‘Y 'mW'P‘M" " " I ~o . A . ' WM“ with “‘3 . . x-r' ‘ H o Steamed 501C, 2_ Boiled Mackerel. 3. Boiled Turbot. 1 9 -1 \ ir FISH. _ ll~P I've-‘3'" v ‘a. w-a-s'; Y - la II. J 41. -fl I. Fillets of Sole, Horley Style. 2. Fillets of Sole with Parsley Sauce. 3. Lobster Cream. FISH 297 good of its kind, is always very much to be preferred to an expensive fish of inferior quality. Fresh-water fish vary according to the nature of the water in which they have lived. When taken from a muddy stream, or in any stagnant water, they are often scarcely eatable; while those of the same species from deep, clear streams with a gravelly bottom have an excellent flavour. This is especially true of eels. All such fish are greatly improved by being kept in fresh water, and carefully fed for a few days before they come to table. Preserved Fish.—Various methods are resorted to for preserving fish. It is dried, smoked, salted, put up in oil; or a combination of these methods is used, the object being to remove moisture or to exclude air. Of tinned fish we have spoken in another chapter. The fish that are most easily preserved are those rich in oil and of firm fibre. All fish lose nourishing power by being salted, and salt cod is said to be the least nourishing of foods commonly eaten. Shell-llsh are as a rule difficult of digestion, owing to the toughness and hardness of the flesh. The crustacea commonly eaten are the lob- ster, crab, crayfish, shrimp, and prawn. Of these, shrimps are the least esteemed, and are sold at a low price. Prawns are sought after for garnishing, and, generally speaking, are the dearest of all fish. The crayfish is less common in this country than in France, where it is employed to make the celebrated Bisque soup, and also largely for garnish. Of the bivalve shell-fish, oysters have the best reputation, both for flavour and digestibility, and are for that reason given to invalids. Cooking, especially at a great heat, hardens them,and so renders them less digestible. The old sayingis that oysters are in season when there is an “ r " in the month, i.e., from September to April, but so many foreign oysters are now in the market that they are sold all the year round. Mussels have been known to produce poisonous effects, but the cause is not clearly known; possibly it is due to the nature of their food. Scallops are a comparatively cheap and not unpalatable food. Whelks, periwinkles, cookies and limpets are eaten in enormous numbers by the poorer classes, but are seldom cooked except by boiling. Reptiles as lood.—-The green turtle is the only reptile that we appreci- ate as a food, though many reptiles are eaten in different parts of the world. Turtles sometimes weigh six or seven hundred 1b., and are imported into, and kept, in this country alive. Sun-dried turtle, sold in pieces, is much cheaper than, and is a good substitute for, fresh turtle. Tinned turtle is also sold, and extract of turtle is recom- mended for invalids. These preparations can be bought in small quantities, and are within the reach of many who could not procure fresh turtle soup. The edible frog (rana esculenta) is esteemed in many parts of Europe, but has never been appreciated by English people. Only the hind legs are eaten. 298 noussnou) MANAGEMENT GENERAL DIRECTIONS FOR PREPARING FISH. In Preparing Fish of any kind, the first point to be attended to is to see that it is perfectly clean. It is a common error to wash it too much, as by doing so the flavour is diminished. The best way to clean fish is to wipe it thoroughly with a clean damp cloth. If the fish is to be boiled, a little salt and vinegar should be put into the water, to give it firmness, after it is cleaned. In consequence of the amount of oil certain fish contain, their liver and roes take longer to cook than the flesh, and should be put into the saucepan before the fish if not cooked separately. Fish, except salmon, should be put into warm water, and cooked very gently, or the outside will break before the inner part is done. Hot water should not be poured 0N to the fish, as it is liable to break the skin; if it should be necessary to add a little water whilst the fish iscooking, it ought to bepoured in gently at the side of the vessel. The fish-plate may be drawn up, to see if the fish be ready, which may be known by its easily separating from the bone. When done, it should be immediately taken out of the water, or it will become woolly. The fish-plate should be set crossways over the kettle, to keep hot for serving, and a cloth laid over the fish to prevent its losing its colour. The exact temperature of the water, at the time of placing the fish in the kettle, depends on the kind of fish to be cooked. If it is too hot the skin breaks, and if it is cold much of the flavour is lost Fish can scarcely cook too slowly; steaming is often better than boiling. Fish to be fried or broiled must be dried on a soft cloth, after it is well cleaned and washed. Prior to frying, dip it lightly in flour, brush it over with egg, and cover it with some fine crumbs of bread. The fish after it is fried must be thoroughly drained and freed from fat. A sheet of white paper must be placed to receive it, in order that the superfluous greece is absorbed. It must also be of a beautiful colour, and all the crumbs appear distinct. Butter in frying gives a bad colour to fish ; lard and clarified dripping are most frequently used, but oil is considered the best. The fish should be put into the fat or oil when as hot as enough to immediately harden the surface. There should be suficient fat to well cover it. When fish is broiled, it must be seasoned, floured, and laid on a very clean gridiron, which, when hot, should be rubbed with a bit of suet, to prevent the fish from sticking. It must be broiled over or before a very clear fire, that it may not taste smoky; and not too near, that it may not be scorched. Fish may also be baked, stewed, and made into soups. In choosing fish, it is well to remember that it is possible it may be fresh and yet not good. In this work rules are given for the choice of each particular fish, and the months when it is in season. Nothing can be of greater consequence to a cook than to have the fish good, as, if this important course in a dinner does not give satisfaction, it is rarely that the repast goes ofi well. FISH 299 Keeping Fish—When fish is cheap and plentiful, and a larger quantity is purchased than is immediately wanted, the overplus of such as will bear it should be potted, or pickled or salted, and hung up; or it may be tried, that it may serve for stewing the next day. Fresh-water fish having frequently a muddy smell and taste, should be soaked in strong salt and water, after it has been well cleaned. If of a sufficient size, it may be scalded in salt and water, and then dried and dressed. Cod-fish, whiting and haddock are none the worse for being a little salted and kept a day; and unless the weather be very hot, they will be good for two days. Garnishlng Fish requires great nicety. Plenty of parsley, horseradish, lobster coral and lemon should be used. If fried parsley be used it must be washed and picked, and thrown into fresh water. When the lard or dripping is hot enough, squeeze the parsley dry in a cloth, and throw it into the saucepan. It will bubble a good deal, and, therefore, it is better to lift the pan from the fire. In a few seconds the parsley will be green and crisp, and must be taken up with a slice, if there is no frying-basket. Well dressed, and with very good sauce, fish is, by the generality of people, more appreciated than almost any other dish. The liver and roe, in some instances, should be placed on the dish, in order that they may be distributed in the course of serving; but to each recipe is appended the proper mode of serving and garnishing. avsliasn PRICES or rrsn. Many fail to realize the great loss by bone and uneatable matter there is in most fish, and how much they pay for actual food ob- tained. As a general rule it should be borne in mind that, allowing for bone, waste and loss of weight by different modes of cooking, only about 1- the original weight of the fish is left. By consulting the following table it will be seen that such fish as soles and smelts are very expensive, but some of the highest priced fish or parts of fish are not always the dearest. Thus, for example, a pound of flounders canbebought for 5d., but, by reason of the large amount of bone they contain, they cost more than apound of eels at rod, while the so-called cheaper parts of salmon, yielding so much less actual eatable matter, are in reality not so economical as the best. Nothing is more difficult than to give the average prices of fish and no other article of food varies so in price, inasmuch as a few hours of bad weather at sea will, in the space of one day, cause such a differ- ence in its supply, that the same fish—a turbot, for instance—which may be bought to-day for six or seven shillings, will to.morrow be, in the London markets, worth, perhaps, almost as many pounds. The housewife when about to buy fish will be well advised not to set out with the fixed intention of buying a certain kind of fish, but to be guided in her selection by the state of the market. Often she will 300 HOUSEHOLD MANAGEMENT find that some particular fish is scarce, and that in consequence it is priced far beyond its worth, and quite out of comparison with the prices of other kinds of fish which are plentiful in the market. The average costs, therefore, which will be found appended to each recipe, must be understood as about the average price for the different kinds of fish under normal conditions, and when the various sorts are of an average size and quality. The seasons for fish also slightly vary with the year, it sometimes happening, for instance, that salmon is at its cheapest and best a little earlier or later than usual. Oysters. however, always come in and go out at the same time, for from April and May to the end of July oysters are said to be sick, but by the end of August they become healthy, having recovered from the effects of spawning. \Nhen they are not in season the males have a black and the females a milky substance in the gill. The average prices of fresh water fish are not given. They are rarely quoted in the open market. and are entirely influenced by local conditions. AVERAGE PRICE OF FISH. NAME OF FISH. HOW USUALLY COOKED. AVERAGE PRICE. COd e e I c a o O p I 4d" sd' 1b. Cod (head and sh’ld’rs.) Boiled . . . . . 4d. per lb. ,, (steaks) . . . Fried or Boiled . , 6d. to 8d. per lb. Conger Eel . . . . Stewed . . . . 4d. per lb. Crab . . . . . . Usually sold cooked . 3d. to 3s. each. Eels . . . . . . Fried or stewed . . , rod. to is. per lb. Fiounders . . . . Fried . . , . . 6d. per lb. Gurnet . . . . . Boiled . . . . . 4d. per 1b. Haddock . . . . Boiled or baked . . 4d. per lb. b I e o 0 Q A o 1. . 4d. lbs o O s e e a e l d a 8d. pel' lbs Herring a! . . . . Baked . . . . . 8d. to 18. per doz. {ohn Dory . . . . Filleted . . . . 6d. per lb. ing . . . . . . ' Boiled . . . . . 4d. per lb. Lobster . . . . . Usually sold cooke . ed. to 3s. 6d. each. Mackerel .. . . . Boiled or broiled . . 3d- to 6d- eaCh. Mullet (red) . . . Fried . - . . . ts. to rs. 6d. per lb. » (8TB?) - - . f Fried . . . . . rod. per lb. Mussels . . . . . 2d. per quart. Oysters . . . . . 6d. to 2s. 6d. per doz. Plaice . 0 o . . Boiled or fried . . 6d. per lb. Prawns . . . . . 1s. 3d. per pint and i from 1s. per doz. Salm0n (head) . . . Boiled . . . . . 18. 4d. to 2s. per lb. ,. (middle) . . Fried . v . . . 1s. 3d. to as. per lb. .. (tail) . . . Boiled . . . . . is. rod. to 2s. 6d. per lb. Shad . . , . . Boiled . . . . . 8d. per lb. Skate . . . . . Boiled or fried . , 6d. per lb. Smelts . . . . . Fried . . . . . rs. 6d. per box. Soles . . . . . Boiled or fri . . rs. to 2s. 6d. per lb. Trout . . i . b Boil . . . . . ‘ is. to as. per 1b. Turbot . . . . Boiled . . . . 8d. to is. per lb. Whiting . . . . Fried . . . . 4d. per lb. FISH 301 GENERAL INSTRUCTIONS FOR COOKING FISH. Fresh Water Fish—Oi the various ways in which fresh-water fish may be cooked, boiling is the least suitable. Many varieties lack flavour, others have peculiarities which render them disagreeable to some persons, and should therefore be disguised by a liberal use of sea- sonings, flavourings and sharp sauces. Fish to Boll.-In boiling fish it is advisable to use a fish-kettle, provided with a strainer, so that the fish can be gently lifted without breaking. Failing this, the fish should be tied in muslin, and placed on a plate at the bottom of a saucepan. Salmon and salmon trout should be put into boiling salted water, to preserve their colour; but other kinds of fish should be placed in warm water, for boiling water has a tendency to break the skin, and cold water extracts much of the flavour. Fish should always be gently simmered after boiling point is reached, otherwise it is liable to break. It should also be cooked in the smallest possible quantity of water, which, when practicable, should afterwards form the basis of a fish soup or fish sauce. Lemon-juice or vinegar should be added to the water in which white fish is cooked, as it tends to increase its whiteness. The time required for cooking depends more on the thick- ness than the weight of the fish, but as soon as the bone separates readily, the fish should be taken from the water and kept covered, on the strainer, placed across the fish-kettle, until required. Fish, when boiled, should always be served on a strainer covered with a folded napkin. It is usually garnished with slices of lemon and tufts of green parsley, a little additional colour being sometimes introduced by means of lobster coral, prawns or crayfish. Fish to Broll.—This method of cooking is an extremely simple one when proper appliances are at hand, but when the only means available are those usually found in middle-class kitchens, some little difiiculty may be experienced. A clean gridiron and a clear fire are indispensable factors, and the former may be easily secured by heating the gridiron, and afterwards rubbing it repeatedly with soft paper until perfectly clean. No matter how clear and bright the fire may appear, more or less smoke will arise from it, but this may be checked to some extent by throwing on a good handful of salt. Fish intended for grilling should be thor- oughly dried, then brushed over with oil or oiled butter, and seasoned with salt and pepper. Meat also needs to be slightly coated with oil or butter, otherwise the surface may become dry. The gridiron must be heated and rubbed over on both sides with suet or fat, to prevent whatever is being cooked sticking to it. For the same reason it is necessary to move the meat or fish occasionally, using meat-tongs or a knife for the purpose, thus avoiding making holes through which the juices could escape. Delicate fish is frequently enclosed in oiled paper, and should then be served in the paper in which it was cooked. 302 HOUSEHOLD MANAGEMENT Fish, to Cure.--Empty, wash and scale the fish, and, if 1arge, cut it down the back. Rub it inside and out with common salt, and let it hang in a cool place for 24 hours. Mix together 1 oz. of bay-salt, i» an oz, of saltpetre, 1} an oz. of brown sugar, and rub the fish Well with the preparation. Place it on a large dish, cover it lightly, but completely, with salt, and allow it to remain undisturbed for 48 hours, Turn the fish over, cover it with fresh salt, and let it remain for 24 hours longer. Drain and well dry the fish, stretch it on sticks, and keep it in a dry, cool place. When kept for a great length of time, itwillbe necessary to well soak the fish before cooking. Fish, to Flilet.--TThe skin must be removed from both, sides of a sole before filleting, but the dark skin on the under side of a sole is nearl always removed by the fishmonger. Plaice is frequently filleted with- out removing the skin, although it is better to strip the dark skin off the back. Whiting and haddocks are usually skinned, while mack- erel are very seldom skinned before being filleted. When the fish has been washed, dried and skinned, it should be placed flat on a board or table, and with the point of a knife cut from head to tail down the backbone, Next, insert the knife in the slit made, and carefully separate the fish from the bone, keeping the knife pressed lightly against the bone meanwhile. Remove the fillets, trim them neatly, and cut them into pieces convenient for serving. Fish, to Fry.--Fish to be fried should be well dried after wash- ing, and, it is usually cut into pieces convenient for serving. Although very good results can be obtained by such simple means as a frying-pan and a very small quantity of fat—providing the fat be hot and the fish dry and slightly floured—a deep pan containing suflicient fat to completely cover the fish is desirable. Before frying, the fish should either be dipped into well-seasoned batter or coated with egg and breadcrumbs, and in the latter case it should first be rolled in a little flour seasoned with salt and pepper, the object being to make it as dry as possible, in order that the breadcrumbs may adhere more firmly. The fat should be very hot at all times, but its temperature must be slightly lower when frying fillets of fish than when frying such things as cro- quettes, rissoles, etc., which are generally composed of cooked materials. When the surface of a small piece of bread immediately hardens and slightly changes its colour on being immersed in the fat, the tempera- ture is right for raw materials or anything that is thickly coated with batter, but when frying anything of which the exterior alone has to be cooked, it. is better to have the fat sufficiently hot to at once brown whatever is immersed in it. Small things are nearly always fried in a wire basket, but fillets of fish are dropped into the fat, and when cooked, taken out on a fish slice. Anything fried should afterwards be well drained, either on a cloth or kitchen paper. Fish is usually gar‘ nished with lempn and parsley, croquettes and other dishes of the same FISH 303 class with parsley alone, while fruit fritters should be liberally sprinkled with sugar before serving. Oil may be strongly recommended for frying, but clarified fat, is more generally employed in ordinary households, and for all frying purposes is preferable to lard, which is apt to impart an un- pleasant fatty flavour. All fat after being used for frying should be allowed to cool slightly, and afterwards strained into an earthenware vessel. 0r, after repeated use, it may be partially purified by straining it into a basino boiling Water, when fragments of fish, breadcrumbs, etc., will sink to the bottom, and may be scraped off as soon as the fat hardens. Flsh, to Salt.—The following method of salting fish is particularly suited to herrings, mackerel, and other small varieties. Choose fish that is perfectly fresh, empty, scale and clean, but do not wash them. Make a brine sufliciently strong to float an egg, put in {he fish, which should be completely covered, and let them remain in the brine for 18 hours. When ready drain well, place them in layers in an earthenware vessel, covering each layer thickly with salt. Cover closely to completely exclude the air, and store in a. cool, dry place. The fish must be well soaked before cooking. RECIPES FOR COOKING FISH. CHAPTER XII. 416.—-ANCH0VIES, FRIED. (Fr.--Anchois Frits.) lngredlents.—12 anchovies. For the batter : 3 ozs. of flour, 1- of a pint of tepid water, I tablespoonful of salad-oil, or clarified butter, the white oi 1 egg, trying-fat. Method.--Wipe the anchovies with a dry cloth. Sieve the flour, and mix it into a smooth batter with the water and salad oil. Whip the white of egg stiflly, and stir it lightly into the batter. Have ready a deep pan of hot trying-tat; dip the anchovies carefully into the batter» drop them into the hot fat, and fry until they acquire a golden-brown colour. This dish is more suitable for a breakfast dish, HORS D’OEUVRE, or savoury, than a dish to be served in the fish course of a dinner. Time.—} an hour. Average Cost, ior this quantity, rod. Sumcieni for 2 or 3 it treated as a fish course, but enough for 6 or 7 it served as HORS D'OEUVRE, or savoury. Seasonable all the year. Ta: Aucnow (Fr. mohair) is a small fish belonginS to the Clupn'da or herring family. It it" quente the Mediterranean, the waters of the French and Dutch coasts and the English Channel. 1‘ wuknowntothth-eekeend Rmnangandesteemedby themued 1: 'ed duringth hofMa J dJul th meme" Tt'mm" cam (I! emonte mean 0‘ season. moueeaucee condimenteeremadeiromthiefieh. y’ y' pa 4r7.—BARBEL. (Fr.—Barbeau.) Ingredients.--r or 2 barbel, according to size, 2 anchovies, 2 onions (sliced), 2 tablespoonfuls of vinegar, I tablespoonful of salt, the juice of a lemon, a bouquet-garni (parsley, thyme, bay-leaf), mace and nut- meg to taste. Method.—Soak the fish in slightly salted water for 2 or 3 hours- Put into a fish-kettle with warm water and the salt, and boil gently until done. Take 1 pint of the water, and add to it the other ingredients enumerated above. Simmer gently for about 15 minutes, then strain. and return to the saucepan. Put in the fish, and let it heat gradually in the sauce, but it must not boil again. 'l‘lme.--Altogether, 1 hour. Sumclent for 4 persons. Seasonable irom September to February. 304 RECIPES FOR COOKING FISH 305 TI: Baum. (Pr.b¢rbm).—This fish takes its name from the four filaments or barbules which fringe its mouth, and serve as the organ of touch. In form and habits it much resembles the pike. The body, which is rounded and elongated on its upper part, is olive-coloured and bluish on the sides; the tail is of a purple tint. By means of its upper jaw, which is much longer than the lower, the barbel is enabled to burrow in the mud for worms and other food. It is common to most rivers, endisalnmdantintheigvperreachesottheThames. The textureofits fleshiseoarsea'than that of the carp. Barbel an other fish inhabitingimuddy waters should always be soaked in water, Ilightly salted, for some time before cooking. kept alive in clear water and fed with a little bran or oatmeal the flavour is greatly improved. 4t8.-—BLOATERS, BROILED. Ingredients.—Bloaters. Method—Break off the head, split the back, remove the roe, and take out the backbone. Place the fish, inside down, on a gridiron, cook until they are nicely browned, then turn them over, and cook the back. Or, if preferred, place 2 bloaters, the insides together, on a gridiron, and broil over a clear fire. The roes should be cooked and served with the bloaters. 'l‘lme.--7 minutes. Average Cost, rid. each. Seasonable from Sep- tember to February. 419.--BREAM, BROILED. (Fr.—Br€me Grille.) IIllrl'etllents.—Bream, anchovy or other fish sauce. Method.--Empty, wash and thoroughly dry the fish, but do not scale it. Broil over a clear fire until thoroughly cooked and nicely browned, then serve with anchovy, or other fish sauce. 'l‘lme.-To broil, about 1, an hour. Average Cost, 8d. to rs. per lb. Allow 6 to 8 oz. per head. Seasonable all the year. Tu: Can (Fr. sailfish—This is a fresh-water fish of the same genus as the salmon, and is much am It is lentiful in the deeper lakes of England, Wales and Ireland. It also occurs in Euro- gfan lakes, the ke of Geneva being especially celebrated for its char, called the ombrs char, which somewhat resembles the trout, but is longer and moms slender, has a dark olive- eoioured hark, with sides of a lighter hue, and is coloured with crimson and white spots, the colours "Wins With the season. When spawning in the autumn or winter, it ascends the rivers. 4zo.--BREAM, BAKED. (Fr.-—Br6me cuit au four.) lngredlents.-~Bream, fish forcemeat, No. 41 5, fat for basting, an- thovy or other fish sauce. Method—Empty, wash and dry the fish, but do not scale it. Make the forcemeat as directed, stufi the inside of the fish, and sew up the opening neatly. Bake in a moderate oven from 40 to 50 minutes, basting occasionally with sweet dripping. Serve with anchovy or other fish sauce. If preferred, the forcemeat may be omitted, and the fish wrapped in buttered paper and baked slowly for about i an hour. Tlme.-From 40 to 50 minutes. Average Cost, from 8d. to rs. per lb. Allow 6 to 8 ozs. per head. Seasonable all the year. 4zr.--BRILL A LA coan. (Fr —-Barbue a la Conte.) Im°d1°nt$-_—A brill weighing about 2} 1b., 1} pints of stock, 1 glass 0‘ Burgundy, a teaspoonful of finely chopped parsley, salt and pepper, 306 HOUSEHOLD MANAGEMENT Method.--Clean and skin the fish, and cut some slits down the back- Add the wine, salt and pepper to the stock; when warm put in the fish, and simmer gently until done. Take up the fish and keep it hot; boil the stock rapidly until reduced to half its original quantity, then add the parsley, and pour over the fish. Tlme.—r5 minutes. Average Cosh—as. 6d. Sufficient for 6 persons. Seasonable from August to April. To Cnoos: BRILL.-~Th0 flesh of this fish, like that of turbot, should be of I yellowish not, he should be chosen on account of its thickness. If the flesh has a bluish tint, it is not good. 422.---BRILL. (Fr.-—Barbue.) Ingredients.-I-r brill, salt and vinegar to taste. Method—Clean the brill, cut ofi the fins, and rub it over with a little lemon-juice to preserve its whiteness. Barely cover the fish with warm water, add salt and vinegar, and simmer gently until done (about 10 or 15 minutes for a small fish). Garnish with cut lemon and parsley, and serve with one of the following sauces t lobster sauce, shrimp sauce, Hollandaise sauce, or melted butter. Tlme.-—From 10 to 20 minutes, according to size, Average Cost, from 8d. to rod. per lb. Seasonable at any tims, but best from August to April. 'hu'. Batu. (Fr. barb") is a species of “ flat-fish,” belonging to fire same genus as the turbot, which it resembles, but distinguished from it by the perfect smoothness of its skin and its less breadth. 1* a sandy-coloured or reddish-brown on a tags: side, with yellowish or reddish spots. The he'll averages about 7 lb. in weight, and is esteem as a table-fish. 423.~—CARP, BAKED. (Fr.—-Carpe Farcie.) Ingredients.--r carp. For the forcemeat : 8 sauce oysters, 3 an- chovies boned, a tablespoonfuls of breadcrumbs, r teaspoonful of finely' chopped parsley, 1 shallot finely-chopped, yolk of r egg, cayenne, salt. For coating the fish : 1 egg and breadcrumbs. For the sauce : l of a pint of good stock, 1 oz. of butter, 1 tablespoonful of flour, half a table.‘ spoonful of Worcester sauce, a tablespoonful of lemon-juice, a tea- spoonful cf made mustarda Butter for basting. Method.-—Clean and scale the fish; remove the beards of the oysters, and simmer them for 15 minutes in a little fish stock or water. Cut the oysters into small pieces, but do not cook them; also cut the anchovies into very small pieces. Mix breadcrumbs, oysters, anchovies, parsley, shallot and seasoning, add the yolk of egg, the liquor of the oysters, and the stock in which the oyster-beards were simmered. Put the forcemeat inside the fish, and sew up the opening; brush over with egg, and cover with breadcrumbs. Place in a baking-dish and cook gently for about I hour, basting frequently with hot butter. Melt the butter, stir in the flour,add the stock, and stir until the sauce boils. Simmer for z to 3 minutes, then add the mustard, lemon-juice, Worcester sauce, and the gravy' (strained) from the tin in which the fish was cooked. Garnish the fish with cut lemon and parsley, and serve the sauce in a tureen. b RECIPES FOR COOKING FISH 307 Tlme.--From I} to 1} hours. Average Cost, 28. 3d- Sufficient for 4 or 5 persons. Seasonabls from November to March. Note—The fish may also be stuffed with ordinary veal forcemeat. Tar Can (Pr carpe) This species of fresh water fish which forms the special type of the famil . .— , y 671M014“ to which the barbels teaches and breams be! , occurs malignant Europe, and in. “rats fresh and quiet waters and slow-running rivers. It i chiefly on worms and aquatic plants. thewinter it buriesin themed. The mouthof the oarpissmall, the jaws toothlem, the bodyl “100th and of an olive-green and yellowish colonr, and arched and compressed, the scales large; “16 81113 are formed of three fiat rays, and there is but one dorsal fin. The carp is one of the earliest hmfisthngland. ltvasrnuchpreservedinpondsbythemonks, for tableuse. Theth "FY Prolific and attains to a great age—to :00 years and even longer. The flavour of the carp ts Influenced by the character of its habitat. ‘lhe well-known gold fish ((27an avatar), supposed whamnvedCMBaMQw theoommon carp. 424rw—CARP, BAKED. (Another Method.) Ingredients.—I carp, 3 tablespoonfuls of salad—oil, or clarified butter, I tablespoonful of Worcester sauce, I tablespoonful of lemon-juice, I tablespoonful of finely-chopped parsley, 1 dessertspoonful of finely- chopped onion, salt, cayenne. For the sauce : 1 of a pint of milk, 11} ozs. of flour, 1} ozs. of butter, 2 tablespoonst of coarsely-chopped gherkins, salt and pepper. listhod..--Wash, scale, and clean the fish, and place it in an earthen-w Ware baking-dish. Mix together the salad-oil, Worcester sauce, lemon-inice, parsley, onion, season well with salt and cayenne, pour thisrnixture over the fish, and let it remain in it for at least 2 hours, basting at frequent intervals. Cover with a greased paper; bake gently for about 1 hour, and haste well. When it is nearly doner melt the butter in a stewpan, stir in the flour, add the milk, bring to the boil, and simmer for 5 or 6 minutes. Place the fish on a hot dish, strain the gravy in the tin into the sauce, add the gherkins, season to taste, and pour over the fish. 'l'lms.--To bake, 1 hour. Average Cost, 2s. to 2s. 3d. Sulllclent for 4 or 5 persons. Seasonabls from November to March. 425.——CARP, FRIED. (Fr.---Carpe Frite.) Ingredients—1 carp of medium size, butter or fat for frying, vinegar salt and pepper, flour. Method.—Soak the fish 1 hour inth and water, then split it open, lay it flat, and REMOVE ms CALL-STONE FROM THE HEAD. Dry well, sprinkle with salt and cayenne, dredge with flour, and fry in hot butter or fat until nicely browned. Garnish with cut lemon and the roe fried, and serve with anchovy ~sauce, No. 288. Tlme.-To cook, from 20 to 30 minutes. Average Cost, 1s. 3d. to 1s. 6d. Sumclent for 2 or 3 persons. Seasonable from November to March. 426.--CARP, FRIED. (Fm—Carpe Frite.) (Another Method.) Medium-4 earp, 2 ozs. of butter, r tablespoonful of finely-Chopped 308 HOUSEHOLD MANAGEMENT onion, 1 dessertspoonful of finely-chopped parsley, 4} a teaspoonful of powdered mixed herbs, 1 good pinch of ground mace, salt and pepper, 2 lemons, flour, frying-tat. Method.—Wash and clean the fish, and cut it into fillets of convenient size for serving. Melt the butter in a stewpan, add the onion, parsley, herbs, mace, the juice of 1} lemon, and a good seasoning of salt and pepper. Have the fillets of fish as dry as possible, put them into the stewpan 2 or 3 at a time, and try them very gently for 10 or 15 minutes. Drain well, and when cool dredge with flour mixed with a little salt and pepper, and try in hot fat or butter until nicely browned. Garnish with slices of lemon, and serve with cut lemon. 'l‘lme.--About 1 hour. Average Cost, 2s. to 2s. 6d. Suillclent for 3 or 4 persons. Seasonable from November to March. 427.——CARP, Stewed. (F r.—-Carpe en Ragout.) lngredlents.--1 large carp, 1 pint of stock, I glass of claret, 1 table' spoonful of flour, 12 small button mushrooms, 2 ozs. butter, 2 or 3 small onions. a. bouquet-garni (parsley, thyme, bay-leaf), a. good pinch of grated nutmeg, salt and pepper. Method.--Wash the fish in vinegar and water, and cut it into thick slices. Slice the onions, try them until brown in about 2 ozs. of hot butter, then put in the stock, wine, mushrooms, herbs, nutmeg and seasoning, and, when warm, add the fish, and simmer gently for 30 or 40 minutes. Take out the fish and keep it hot. Have ready the flour and the remainder of the butter kneaded to a smooth paste, add it to the contents of the stewpan, and simmer and stir until the sauce i5 cooked smoothly. Place the fish on a hot dish, strain the sauce over, and garnish with the mushrooms (heated in sauce), tried roe, and sippets 0i toast. Tlme.--About 1 hour. Average Cost, 2s. 3d. Sufilclent tor 5 or 6 persons. Seasonable from November to March. Nola—This fish can be boiled plain, and served with parsley and butter sauce. Chub, char, dace and roach may be cooked in the same manner as the above. Tu: Ciwe (Fr. ckabo!) resembles the carp, but is somewhat longer, It is found in most English rivers; the body is oblong and nearly round bluish-black on the upper parts, and eilv white be' neath, the head and gill-covers are yellow. )I‘he flesh is somewhat coarse, and is not mur esteemed as a table-fish; the head and throat are the best parts. There are allied American species ct th. same name. 'lhe scales of the chub were formerly used in ln-laying work. 428.--C0D. (Fr.-—Cabillaud.) Cod may be boiled whole; but a large head and shoulders are quit6 sumcient tor a dish, and contain all that is usually served, because, when the thick part is done, the tail is insipid and overdone. The latter, however, cut in slices, makes a very good dish for trying, or it may be salted and served with egg sauce and parsnips. Cod, when RECIPES FOR COOKING FISH 309 ' boiled quite fresh, is watery; salted a little, it is rendered firmer. The liver is considered a delicacy, and a piece should, if possible, be bought and cooked with the fish. 429.-—-COD, CURRIED. (Fr.—Cabillaud au Kari.) Ingredients—2 lb. of cod, 1 pint of white stock (fish or meat), 2 ozs. of butter, 1 tablespoonful of flour, 1 dessertspoonful of curry-powder, t medium-sized onion, salt and pepper, cayenne, a tablespoonful of lemon-juice. Method.—Wash and dry the cod, and cut it into pieces about 1} inches square. Melt the butter in a stewpan, fry the cod slightly, then take out and set aside. Add the sliced onion, flour, and curry- powder to the butter in the stewpan, and fry 1 5 minutes, stirring con- stantly to prevent the onion becoming too brown, then pour in the stock, stir until it boils, and afterwards simmer gently for 20 minutes. Strain and return to the saucepan, add lemon-juice and seasoning to taste, bring nearly to boiling point, then put in the fish, cover closely, and draw aside for about § an hour, or until the fish becomes thoroughly impregnated with the flavour of the sauce. An occasional stir must be given to prevent the fish sticking to the bottom of the stewpan. The remains of cold fish may be used, in which case the preliminary frying may be omitted. Time—r} hours. Average Cost, from rs. 9d. to as. Sufficient for 5 or 6 persons. Seasonable from November to March. Con, 10 CHOOSL—TIIB cod should be chosen for the table when it is plump and round near the tall, the hollow behind the head deep, and the sides undulated as if the were ribbed. The glu- tinous parts about the head lose their delicate flavour after the fish has 24 hours out of the water. The great point by which the cod should be judged is the firmness of its flesh; if this rise immediately after pressure the fish is good; if not, it is stale. Another sign of its goodness the bronze appearance of the fish, when it is cut, resembling the silver-side ot a round of beef. If this is visible, the flesh will be firm when cooked. Stiffness in a cod, or in any other fish, is a sure "811 of freshness, though not always of quality. 43o.-—COD, HASHED. (F r.—-Rechaufié de Cabillaud.) Ingredients.-—2 lb. of cooked cod, 2 ozs. of butter, 1} ozs. flour, 1 pint milk, 1- pint picked shrimps, pepper and salt, mashed potatoes, chopped parsley. Method.--Blend the butter and flour in a stewpan, and fry for a few minutes without allowing them to colour. Add the milk, and stir until boiling. Put in the cod, flaked into small pieces, and the shrimps. Cook these together until thoroughly hot, and season carefully. Make a deep border of mashed potatoes on a hot dish. Pour the bash in the centre, and sprinkle a little chopped parsley over the top. Tima.-—} an hour. Average Cost rs. rod. to as. Sumelent for 4 or 5 persons. Seasonable from November to March. 310 HOUSEHOLD MANAGEMENT 43I.—‘-COD’S HEAD AND SHOULDERS. (FL—Hfifl de Cabillaud.) lngredlents.—Cod’s head and shoulders, salt, lemon. Method.—Cleanse the fish thoroughly, and rub a little salt over the thick part and inside the fish 1 or 2 hours before dressing it, as this very much improves the flavour. lay it in the fish-kettle, with sufficient hot water to cover it. Be very particular not to pour the water on the fish as it is liable to break, and keep it only just simmering. Ii thO water should boil away, add a little, pouring it in at the side of the kettle, and not on the fish. Skim very carefully, draw it to the side of the fire, and let it gently simmer till done. Garnish with Out lemon: and serve with either oyster or caper sauce. 'l‘lme.-20 to 35 minutes, according to size. Average Cost, from 4d- to 9d. per 1b. Allow 3 lb. for 6 persons. Seasonable from November to March. Tu Con (Fr. Gabaldud) is a member oi the family shame, to which the haddocks, whitings end ling belong, characterized by long gills, seven rayed ventral fins attached beneath the throat, lar8° median fins and a mines, or small heard, at the tip of the lower jaw. The body is oblong, smooth. and covered with small soft scales. The fins are enclosed in skin, and their rays are unarmed; the ventralfinsareeienderandterminateinapointflhemedianfinsarelarge. Theeodhaethreedot”l and twoanaii'ins. ltisagregariom fihh,andaboundsin the colder watersoftheseasoi Europeand Newfoundland 'nie cod is caught b hand lines and hnnite, baited with euttle fish and then-fish otvarionskindgchiefl onthe t ksofNewtoundland. Thesaundsottheeodfishtanl' de me), or the swim- ladders, y means of which the hsh ascend or descend in the water, are talwn out of the fish, washed, and salted for ex tion. The tongues are also eured, while from the liir¢ considerable Quantities of oil are obtain This, the well-known cod liver oil, under its designation of “ white," pale,” and " brown,” is largely used in cases of consumption, its easily assinula and nutritive qualities rendering it valuable in wasting diseases. Its chiei constituents are oieiflo palmitin, stearin, acetic, butyric, and other acids. 432.--con’s LIVER MINCED AND BAKED. (Fr.-Foie de Cabillaud au Gratin.) Ingredients—~A cod's liver. is sauce oysters, } of a pint of white sauce, butter, breadcrumbs, salt and pepper. Method—Parboil the liver and cut it into small pieces. Blanch the oysters in their own liquor, which afterwards strain and add to the white sauce. Halve or quarter the oysters, mix them with the pre' pared liver, and season to taste. Place the mixture in buttered scallop shells, add a little sauce, cover lightly with breadcrumbs, and on the top place 2 or 3 small pieces of butter. Bake in a moderately hot ovei1 for to or 15 minutes, then serve. Time—To bake, about 10 minutes. Average Cost rs. 6d. to is. Suthelent for 5 or 6 scallops. Seasonable from November to March. 433.-con's LIVER, QUENELLES OF. (Fr.-~Quene11es de Foie de Cabillaud.) Ingredientswdv a 1b. of cod’s liver, 2 tablespooniuls of bread‘ RECIPES FOR COOKING FISH 3II crumbs, 1 teaspoonful of finely-chopped parsley, the yolks of a or 3 eggs salt and pepper. Method.—-\Nash and dry the liver, chop it finely, and mix with it the breadcrumbs and parsley. Add sufficient yolk of egg to bind the whole together, taking care not to make the mixture too moist, Season to taste, shape into quenelles (see “ Quenelles of Veal "), poach until firm, and serve with a suitable sauce. Tlme.——To poach, from 10 to I 5 minutes. Sufficient for 4 or 5 persons, Seasonable from November till March. 434.-—COD PIE. (FL—P516 de Cabillaud.) Ingredients.—-I} lb. of cold cod, 1 doz. oysters (tinned may be used) i a pint of melted butter sauce, l» a lb. of short paste, or mashed potatoes, salt and pepper, nutmeg. Method.—-Take off the beards of the oysters, simmer them for a few minutes in a little water, then strain and mix with the oyster liquor (from fresh oysters). Cut the oysters into 2 or 4 pieces, accOrdJ ing to size ; divide the fish into large flakes,put half of it into the dish, lay the oysters on the top, season with salt and pepper, grate on a little nutmeg, add the melted butter sauce, and cover with the rest of the fish. Make the short crust paste according to directions given for short crust paste. Or, when a potato covering is preferred, season the potato with salt and pepper, and warm and stir in a saucepan, with a small piece of butter, and 2 or 3 tablespoonfuls of milk. Bake about 1} an hour in a moderate oven. Time. From I to 11- hours. Average Cost, rs. 9d. to 2s. Sufficient for 5 or 6 persons. Seasonabls from November to March. 435.—COD, PROVENQALE STYLE. (Fr.—Cabillaud a la Provencale.) Ingredients.—About 2 lb. of cod-fish (middle cut),} a pint of Velouté sauce, 1 gill white wine, 2 small shallots (chopped fine), I gill white stock, 2 ozs. butter, yolks of 2 eggs, I teaspoonful of anchovy-paste, 2 teaspoonfuls of capers, I teaspoonful of chopped parsley, a small bunch of parsley and herbs (bouquet-garni). Methot—Wash and wipe the fish well, place it in a stewpan, season with pepper and salt, and add Velouté sauce, white wine, stock, chopped shallots, and bouquet-garni. Set it to simmer slowly until the fish is done, basting occasionally. Put the fish on a dish, and keep warm. Reduce the sauce until the desired consistency is obtained. Remove the herbs, add the yolks of eggs, work in the butter, and pass the 312 HOUSEHOLD MANAGEMENT ingredients through a tammy cloth or strain'er. Return to a smaller stewpan, add the anchovy-paste, chopped parsley and capers, stir “ few minutes over the fire, and pour over the fish. Average Cost.--2s. 6d. to 3s. Sumclent for 5 or 6 persons. Seasofl' able from November to March. 436.—C0D RécHAUFFé. (Fr.——Cabillaud.) Ingredients.—r lb. of cooked cod, i a pint of white sauce, No. 223' r teaspoonful of mushroom sauce, 1} a teaspoonful of anchovyessencei 1} a teaspoonful of mixed mustard, butter, breadcrumbs, salt and Pepper- Method.--Free the fish from skin and bones, and separate it into large flakes. Make the sauce as directed, add the mushroom sauce, anchovy' essence, mustard, and salt and pepper to taste, put in the fish, mix well together, then turn the whole into a well-buttered fireproof baking' dish. Cover the surface lightly with breadcrumbs, add a few pieces of butter, bake in the oven until well browned, then serve in th° dish. ’l‘lme.--To bake, about 1 5 minutes. Average Cost, 8d. to rod., exclu' sive of the fish. Sumclent for 3 or 4 persons. Seasonable from November to March. 437.—COD’S ROE. (F r.—-Laitance de Cabillaud.) Ingredients.—Cod’s roe, melted butter (No. 202), or white sauce No. 222, cream, brown breadcrumbs, salt, vinegar. Method.—Wash and wipe the cod’s roe, and boil for 10 minutes in water with a little salt and vinegar. Cut into dice, and put into somfi melted butter made with cream or white sauce. Butter a scallop tin, put in the roe, cover with brown breadcrumbs, and brown in the oven, or serve it on hot buttered toast. It is often used as garnish to other fish. Time—i» an hour. Average Cost, 13. Seasonable in the Winter- Suflleient for 3 or 4 persons. 438.—COD’S ROE. (F r.-—Laitance de Cabillaud.) lngredients.-—r lb. of cod's roe, 1 egg, breadcrumbs, frying-fate Methods—Boil the roe for 15 minutes, then drain and cut it into slices. When cold, brush over with egg, roll in breadcrumbs, and fry, until nicely browned, in hot fat. Tlme.-From 35 to 40 minutes. Average Cost, 8d. to rod. Sumclen‘ for 3 or 4 persons. Seasonable from November to Marsh. 2. \Vhitebait. 3. Curried Fish. 3 ' l ._.. -1 tum: krydb. . n4! ‘§:’\‘ l. Cod Steak. 2. Fish Pic. 3. Crab Salad. RECIPES FOR COOKING FISH 313 439.—-COD SOUNDS. (Fr.--Nau de Morue.) Hethod.--These, salted, as they are generally bought, should be soaked in milk and water for several hours, and then boiled in milk and water until tender, when they should be drained and served with egg sauce. When suitably dressed, they may be served as an entree or breakfast dish. Average Cost.—6d. Seasonable from. November to March. 440.-—COD SOUNDS WITH FRENCH SAUCE. (Fr.--Nau de Morue, Sauce Francaise.) Ingredientsa—a lb. of cod sounds. For the batter : i of a pint of milk, 3 tablespoonfuls of flour, I egg, } a teaspoonful of salt. For the marinade (or brine) : 2 tablespoonfuls each of salad-oil and vinegar, 1 teaspoonful of finely-chopped shallot or onion, 1 teaspoonful of finely- chopped parsley, a good sprinkling of pepper, frying-fat. Method—Soak and boil the sounds as directed in the preceding recipe, and cut them into pieces about 2 inches square. Mix the oil, vinegar, parsley, onion and pepper, pour over the sounds, and let them remain in the marinade for 1 hour, turning the pieces of sound at the end of l an hour in order that both sides may absorb the flavour of the marinade. Make a batter of the milk, flour, egg and salt, dip each piece of sound into it, take out on the point of a skewer, drop into hot iat, and fry until nicely browned. Time—ll to 2 hours. Average Cost, about rs. 6d. Sufficient for 6 or 7 persons. Seasonahle from November to March. 44r.--COD souuns A LA MAlTRE D’HéTEL. (F r.—-Nau de Morue a la Maitre d’H6tel.) Ingredients.-2 lbs. of cod sounds, 4 ozs. of butter, 1 tablespoonful of lemon-juice, r dessertspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, pepper. Method.-Soak and boil the sounds, and cut them into small pieces. Melt the butter, fry the onion for 2 or 3 minutes without browning, then put in the lemon-juice, parsley, a good sprinkling of pepper, and the fish. Make hot, and serve. 'l‘lme.--About 1 hour, after soaking. Average Cost, rs. 6d. Sufilelent for 6 or 7 persons. Seasonable from November to March. 442.—COD SOUNDS WITH PIQUANTE SAUCE. (Fr.—-Nau de Morue, Sauce Piquante.) Ingredients—2 lb. of cod sounds, i of a pint of piquante sauce. No. 265. 3:4 HOUSEHOLD MANAGEMENT Method.—-Soak and boil the sounds, and cut them into small piec85' Make the sauce as directed, put in the pieces of sound, make hot, and serve. Tlme.--About 1 hour, after soaking. Average Cost, from rs. 3d. to ts. 6d. Sumclent for 6 or 7 persons. Seasonable from November to March. 443.—-COD STEAKS. (Fm—Tranche de Cabillaud.) Ingredients.--i-inch slices cut from a medium or small cod, flour' salt and pepper, frying-fat, parsley. Method.—Make a rather thin batter of flour and water, and seat-=0n it well with salt and pepper. Melt sufficient clarified fat or dripping in a frying-pan to form a layer about i an inch in depth. Wash an dry the fish, dip each piece separately in the batter, place these at on06 in the hot fat, and fry them until of alight-brown, turning once during the process. Drain well, and serve garnished with crisply-fried parslei" If preferred, the fish may be coated with egg and breadcrumbs, and frie in deep fat. Anchovy, tomato, or any other fish sauce would form ‘ suitable accompaniment. Tlme.--To fry, from 10 to r 5 minutes. Average Cost, from 4d. to 84' per lb. Seasonable from November to March. 444.--COD WITH CREAM. (Fr.--Cabillaud a la Creme.) Ingredients.-—2 lb. of cod, 3 ozs. of butter, 1 oz. of flour,} a pint 0f white stock (or milk), 2 tablespoonfuls of cream, 1 teaspoonful 0‘ lemon-juice, salt and pepper. Method.--Wash, and dry the fish thoroughly. Melt 2 ozs. of the butter in a stewpan, put in the cod, and fry quickly on both side5 without browning. Add the stock, cover closely, and simmer gently for about 20 minutes, then place on a hot dish. Melt the remaining 02. of butter, stir in the flour, add the stock in which the fish we“ cooked, and enough milk to make up the original quantity (i a pint} boil up, and simmer for about 10 minutes to cook the flour. Add the cream and lemon-juice, season to taste, and strain over the fish. 'l'lme.--About 40 minutes. Average Cost, rs. 6d. to 2s. 6d. Sumcleni for 5 or 6 persons. Seasonable from November to March. 445.—COD WITH CREAM. (Fr.--Cabi11aud a la Creme.) Ingredients.--2 lb. of cod, 11- ozs. of butter, 1} ozs. of flour, } of a pint 0! white stock or milk, 3 tablespoonfuls of cream, I teaspoonful of lemon-juice, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, salt and pepper. RECIPES FOR COOKING FISH 315 Method.-Wash the cod and boil it in a very small quantity of water, Which afterwards may be used for the sauce. Melt the butter, fry the Onion a few minutes without browning, add the flour, cook for ten minutes, then pour in the stock and stir.unti1 it boils. Simmer for a few minutes, then add the lemon-juice, parsley, seasoning, crehm, and when Well mixed put in the fish. Draw the saucepan to the side of the stove for about 10 minutes, then dish, and serve. Time.--About 30 minutes. Average Cost, rs. 6d. to 2s. 6d. Sufilcient for 5 or 6 persons. Seasonabie from November to March. 446.--COD WITH PARSLEY BUTTER. (Fr.---Cabillaud a la Maitre d’H6tel.) Ingredients.—2 lb. of cod (cold remains will serve), 4 ozs. of butter I teaspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped Parsley, the juice of l a lemon, pepper. Method.--Boil the cod, and afterwards separate into large flakes. Melt the butter in a stewpan, add the onion, and fry for 2 or 3 minutes Without browning ; then put in the parsley, lemon-juice, a good pinch 0i pepper, and the fish. Shake gently over the fire until quite hot, then serve. Time-30 to 40 minutes. Average Cost, rs. 6d. to 2s. 6d. Sufficient for 5 0r 6 persons. Seasonable from November to March. 447.-—COD WITH ITALIAN SAUCE. (Fr.--Cabillaud a l’Itaiienne.) Ingredients.--2 slices of crimped cod, { of a pint of Italian sauce (No. 252). Method—Boil the cod, take out the middle bone, remove the skin, afld place on a hot dish. Make the sauce according to directions Gwen, strain over the fish, and serve. Time.—From r to 11» hours. Average Cost, as. to 2s. 6d. Sufficient for 5 0r 6 persons. Seasonable from November to March. 448.-~CRAB SALAD. (Fr.—-—Salade de Crabs.) Ingredients.--t medium-sized crab, t hard-boiled egg, 3 tablespoonfuls 0f salad-oil, t tablespoonful of vinegar, I good lettuce, r bunch of watercress, a few slices of pickled beetroot, a tomato, pepper and salt. Method.--Pick the meat from the shell and shred it finely. Wash and dry the lettuce, and either break or cut it into small pieces ; wash and pick the cress, and break it into small pieces ; cut the tomato into thin slices. Mix the oil, vinegar, salt and pepper, put in the salad, stir lightly until thoroughly mixed, then add the crab, mix well, and garnish with the slices of beetroot and tomato, rings bf White of egg, and the yolk, previously rubbed through a wire sieve. 316 HOUSEHOLD MANAGEMENT Average Cost—rs. 6d. to as. Sufilclent for 4 or 5 persons. Seasonablt from April to October. 449.—CRAB, SCALLOPED. (F r.—Crabe en Coquille.) lngredlents.—t or 2 crabs, cream, vinegar, breadcrumbs, salt and pepper, mustard. Method—Remove the meat from the claws and body, taking care to leave the unwholesome part near the head. Add about } its bulk in fine breadcrumbs, season to taste with salt, pepper and mustard, and stir in a few drops of vinegar. Add cream until the right con' sistency is obtained, then turn into buttered scallop shells, and sprinkle the surface lightly with breadcrumbs. Place small pieces of butter on the top, and bake in a moderate oven until nicely browned. Tlme.--To bake, about 20 minutes. Average Cost, as. to 3s. Sullicienii 2 crabs for 8 or 9 scallops. Seasonahle from April to October. Tin Can (Fr. crabs).--The ar name for many genera of the Catriona, constituting the sub", order Brachytms “ short-tail ,’ which includes the true crabs, order Decapoda, " ten-limbed, and from the lobster by the shortness of the tail, which is folded under the broadened' out body, the latter being covered with a strondg carapace or shell. The gills are placed in the side! of the body, and are ularluy known as “ dea men's fingers." The liver is composed of a soft ridl yellow substance, ed the fat." The month has several pairs of powerful jaws, and the stomsfih furnished with hard projections by means ct which the crab grinds its food, consisting chiefly d vegetable matter and molluscae. The front pair of legs form nipping claws, which are renewed vb” injured or lost. The eyes are compound and movable. The majority of crabs live in the sea, lit"t there are some freshewater species, and others which live on land, but go to the sea to spawn. Aim hatching, the of the crab passes through tw0 stages. in the first, it is free-swimming ind possessesa ' ;intheseconds e,itisaisotailed,butaftermoultingitlosesitstailandbecomt! the perfect crab. A remarkable eature in the life-history of the crab is the changing of its tide to permit its growth, and the reproduction, as noticed above, of injured claws. Annual] , usual" during the winter, the crab retires to a cavity in the rocks or beneath a great stone, an conceal! itself until the new shell, which at first is very soft, becomes hardened. The Hnm'r Can den". its name from its habit of taking possession of the deserted shell of some mollusc, the hermit erab having no shell of its own. The crab is much esteemed, and forms an important fishery on the Britt!h coasts. 45o.—CRAB, TO DRESS. (Fr.—-Crabe or Ecrevisse de Mer.) lngredlents.—r medium sized crab, r hard-boiled egg, 2 tablespoon- fuls of vinegar, 2 tablespoonfuls of salad-oil, salt and pepper, cayenne Method.-Empty the shells, mix the meat with the vinegar and oil, and season well. Clean the large shell, put in the mixture and garnish with slices of lemon, parsley, and egg, the yolk rubbed through a win, sieve and the white coarsely-chopped. Average Cosh—rod. to rs. 6d. Sufllclent for 3 or 4 persons. Season' able from April to October. To Cnooss Chasm—Crabs ct medium size are the best, and, like lobsters, should be judged it! their weight. 451.--CRAB, DRESSED. (Another Method.) lngredlents.—r medium-sized crab, 3 tablespoonfuls of salad-oil, 5 RECIPES FOR cooxms FISH 31-,- tablespoonfuls of vinegar, breadcrumbs, pepper and salt. For garnish- ing : lobster coral, butter, hard-boiled egg, or parsley. bismuth—Pick the meat from the shell, flake it into small shreds, and add to it the same proportion of finely-grated breadcrumbs. Season to taste with pepper and salt, then mix well with the oil, and lastly the vinegar. Carefully wash and dry the shell and put in the mixture, garnishing with lobster coral, butter, or hard-boiled egg and parsley. Average Cost.—rs. 6d. to zs. Sufficient for 4 persons. Seasonable from April to October. 452.-—CRAB, DEVILLED. (Fr.--Crabe a la Diable.) Ingredients.-r medium-sized crab, } of a pint of thick white sauce, I dessertspoonful of anchovy-essence, r dessertspoonful of chutney, I teaspoonful of vinegar (preferably chilli), r teaspoonful of made mustard, 1 dessertspoonful of finely-chopped parsley, cayenne, salt and pepper, brown breadcrumbs. Method.-Pick the meat from the shells, and put one claw aside. Mix together the white sauce, anchovy-essence, chutney, vinegar, and mustard, season well with salt, pepper and cayenne, then add the crab, except the one claw. Clean the shell, put in the mixture, cover lightly with browned breadcrumbs, and bake in a moderately hot oven for about 15 minutes. In the meantime separate the meat of the remaining claw into fine flakes, and warm between two plates either in the oven or over a saucepan of boiling water. Remove the crab from the oven, and garnish with the flaked claw and the chopped parsley. Time.-r hour. Average Cost, from rs. to 2s. Sufficient for 3 or 4 persons. Seasonable from April to October. 453.--CRAB, HOT. (Fr.—Crabe au Gratin.) Ingredients—1 medium-sized crab, 2 ozs. of butter, 2 ozs. of bread- crumbs, 3 tablespoonfuls of white' sauce, I tablespoonful of vinegar, nutmeg, salt and pepper, browned breadcrumbs. Method.—Pick the meat from the shell, season well with salt and Pepper, add a little nutmeg, the butter slightly warmed, the white sauce, vinegar, and breadcrumbs, and mix these well together. Have ready the shell, washed and dry, put in the mixture, cover with a thin layer of browned breadcrumbs, add 3 or 4 small pieces of butter, and bake for 10 or 15 minutes in a brisk oven. Tlme.—-r hour. Average Cost, rs. to rs. 9d. Sufficient for 3 or 4 persons. Seasonable from April to October. 454.-CRAB 0R LOBSTER, POTTED. Ingredients—2 crabs or lobsters, } of a pint of cream, 2 ozs. of butter, 3 yolks of eggs, salt and pepper, cayenne, clarified butter. 318 HOUSEHOLD MANAGEMENT Method.--Piclr the meat from the shells, chop it finely, and then put it into a stewpan with the butter and seasOning, and cook slowly for 20 minutes. Add the cream and yolks of eggs, stir, cool: by the side of the fire until the mixture has the consistency of thick paste. then rub through a fine sieve, press into pots, and when cold cover with clarified butter. Tlme.--From 40 to 60 minutes. Average Cost, 2s. to 35. Seasonable at any time. 455.--—CRAB, POTTED. (Another Method.) Ingredientsa-iz crabs, salt, cayenne, mace, clarified butter (from 4 to 5 ozs.). Method.—Pick the meat from the shells, pound it in a mortar with the seasoning, rub through a fine sieve, press it into small pots, cover with melted butter, and bake in a moderately hot oven for 1» an hour. When cold, coVer each pot with clarified butter, Tlme.—From 40 to 60 minutes. Average Cost, 1s. 6d. to 2s. Sum- clent for 2 or 3 pots. Seasonable at any time. 456.--CRAYFISH, POTTED. (Fr.-—Eicrevisses en Terrine.) lngredlents.--4 doz. live crayfish, } a lb. of butter, ground mace, salt and pepper. Method.--Put the crayfish into boiling water to which has becn added a good seasoning of salt and a little vinegar, cook from r; to 20 minutes, then drain and dry. Pick the meat from the shells, and pound it in a mortar to a fine paste, adding gradually the butter, and mate. salt and pepper to taste. Hess into small pots, cover With clarified butter, and when cold, use. Average Costa-48. to 18. 3d. per dozen. Seasonahle all the year. Tu DAr't (Fr. Malaise) called also the Dart, is found usually in the dull, itlear, slowly-rennin! streams of England and Europe. It is allied to the chub, barbel and roach, and resembles the lab" but is longer and thinner in the body, and its scales are smaller. In colour it is dullish blue on 111° upper, and white on the under, arts; the gill-com and sides 0! the head are silvery white. Tb. dace is gregarious and swims in cats. The flesh is rather coarse in quality. 457.—DORY, IOHN. (Fr.-—Dorée or St. Pierre.) Method.+-'l‘his fish, which is esteemed by most people a great delicacy, is dressed in the same way as a turbot, which it reSembles in firm' ness, but not in richness. Cleanse it thoroughly, cut ofi the fins but not the head, which is considered a delicacy, lay it in a fish-kettle, cover with warm water, and add salt to taste. Bring it gradually to near boiling point, and simmer gently for 15 minutes, or rather longer, should the fish be very large. Serve on a hot napkin, and garnish with cut lemon and parsley. Lobster, anchOVy, or shrimp sauce, and plain melted butter, should be sent to table with it. RECIPES FOR COOKING FISH 319 Time-After the water boils, 1- to I» an hour, according to size. Average Cost, rs. to 38. Sufficient for 6 or 7 persons. Seasonable all the year, but best from September to January. Nota.-Small John Dorys are excellent baked. 458.--DORY, JOHN. (F r.-- Dorée a la Génoise.) Ingredients—1 dory, t gill of picked shrimps, 2 smelts, r teaspoonful of anchovy-essence, I egg, about a ozs. of panada, I oz. of butter, pepper and salt, 1 tablespoonful of Chablis or Sauterne, Génoise sauce No. 30! ). Method—Wash the fish, wipe it and remove the fillets (the bones, etc., may be used for the Génoise sauce). Pare the fillets neatly, and cut them into oblong pieces. Remove the bones and heads from the smelts, pound them together with the shrimps in a mortar until they are' quite smooth, then add the panada and anchovy-essence, and moisten with the egg. Mix thoroughly, season to taste, and rub the whole through a sieve. Spread each piece of fillet with this farce, fold over, and place them on a well buttered saute-pan. Season, lightly moisten with the wine and a few drops of lemon-juice, cover witha buttered paper, and cook in the oven for about 15 minutes, or longer, according to the thickness of the fillets. Take up carefully, and dish up on a hot dish. Pour some previously prepared Génoise sauce into the pan in which the fish was cooked, boil up, and strain over the fillets. Serve hot. Time.—To cook, about 15 minutes. Average Cost, as. to 33. Sufiin that for 5 persons. Seasonable all the year, but best from September to January. Tu: Dear Fr. dale),_called also Joint Doav, is a yellowish golden-etiolated fish, belongingto 0 mackerel mrly, distinguished, as a genus, by its divided dorsal fin, the s mous part 0 which llit‘less developed than the soft portion. The head is curiously shaped, and e body compressed. name is supposed to be a corruption of the French, sauna doses ( golden-yellow. ), The dory is hlitlrlJesteerned as a table-fish, and its flesh when dressed is of a beautiful clear white. A popular all)? trodesme the pecuhar black mark on each side of the fish to St. Peter’s finger and thumb, the ory being, so runs the legend, the fish from which the apostle took the tribute money. The d"! is ound m the Mediterranean and other seas of Europe. 459.-——EELS BOILED. (Fm—Anguilla Bouillies.) Ingredients.--4 small eels, a small bunch of parsley, i of a pint of parsley sauce (No. 311), a little salt. Method—Clean and skin the eels, put them into a stewpan with the parsley, a little salt, and warm water to barely cover them. Simmer gently for 1» an hour, or until they are tender, then serve with the sauce poured over them. Time.--About } an hour. Average Cost, 8d. to 1s. per lb. Sufficient for 4 or 5 persons. Seasonable from June to March. Till EILJFr. anguille).--This name is applied generally to fish with elongated bodies, but is scienti~ flmlly restricted to certain genera of the Apodte, nu: without ventral fins, belonging to the sub-order “wt. or " soft-finned." 'Ihe eel has a smooth head and a serpentine body, covered with 320 HOUSEHOLD MANAGEMENT minute detached scales which are frequently concealed by the skin, the absence of scales being com' pensated for by a mucous secretion, which renders the eel proverbially slippery. The lower 18' proiects beyond the upper, the teeth are sharp, and a swim-bladder is present. species eel are marine, others r -water, while some, as the Anguilla, live in both elements. The conger eel is exclusively marine, and is the largest of the eels. The eel lives in the mud. among weeds, roots or stumps of trees. or holes in the banks, or the bottoms of rivers, where they often grow to an enet' mous sire, weighing as much as :5 lb. or :6 lb. it seldom emerges from its hiding-place except in the night; and in winter, on account of its great susceptibility to cold, it buries itself in the mud- The eel is noted for its veracity and tenacity of life, and also for its remarkable fecundith youns of the eels which spawn in the estuaries of rivers assmg up the streams in vast num ; such 0 passage is called the “ eel-fare." The eel frequenoy migrates from one habitat to another, crossinfl over the intervening marshy land. Various meth are employed for capturing the eel river eel! being usually caught in wit her baskets with funnel-shaped months, into which they enter, but cannot {eat out. Eels are also taken by means of a kind of trident, called an eel-spear, and by hooks and lines- rge quantities of eels are caught in Holland, from whence they are brought alive to the London market by boats fitted with wells. As an article of food, the are largely eaten in England, bill seldom in Scotland; the flesh is somewhat fatty and insipid. e eel-like fish, 0mm ' of South America, has the roperty of communicating an electric shock when touched. Holland is very famous its eels, and sends large quantities to London; but those caught in til. ames are more silvery in appearance, and are considered by epicures to be of a better flavour. 46o.-—EEL, CONGER. (Fr.——Congre. Anguille d6 Met.) This is much esteemed by many persons. It forms the basis of the well-known soup of the Channel Islands, and is made into pics in the West of England. Like a tough steak, it always needs long stewing 01' cooking, as the flesh is remarkably firm and hard. It can be cooked like a fresh-water eel. TH! Coucaa Est. (Fr. angut‘llc is user), a runs of marine eels, having along dorsal fin bell/infill! near the nape of the neck, a long eel-like y destitute of scales, and the upper jaw extending 9"“ the lower, both furnished with sharp rows of teeth. The conger eel is a muscular and voracious The most familiar species is the Conger vulgaris, abundant on the English coasts, es all 08 CW wall, which sometimes attains to a length of 10 feet, and over 100 lb. in weight. ts co our, whtt‘ varies with its habitat, is a pale brown above and gre 'sh-white underneath; The flesh of the coils" eel is coarse, but its gelatinous qualities are medicinal]; valuable. 46r.--EEL, coNGE'R, BAKED. (Fr.--Congre tau.) lngredlents.--2 lb. of conger eel, suet-force :‘ see Sauces, No. 407» butter or fat, flour. Method.--Wash and dry the fish thoroughly, stufi it with the prepared forcemeat, and bind it with tape. Melt the butter or fat in a baking' dish or tin, put in the fish, and baste it well. Bake gently for 1 hour, meanwhile basting occasionally with fat, and dredging the surface with flour. Serve with the gravy poured round, or, if preferred, with tomato, brown caper, or a suitable fish sauce. Time.—-To bake, 1 hour. Average Cost, 4d. to 6d. per lb. Sufiicient for 4 or 5 persons. Seasonable September and November. 462.—EEL, CONGER, BOILED. (Fr, -- Congre Bouilli.) Ingredients.-—Conger eel, vinegar, salt. Method.--Put the fish into a fish-kettle containing just enough hot salted water to barer cover it, and add a little vinegar. Let it boil: then shmer gently for about i an hour, or until the fish separates FISH. 2“Whiting. 3—Turbot. 4—Whitebait. s—Mackerel- a1mon. 7—Lobster. 8—Crab. RECIPES FOR COOKING FISH 321 easily from the bone. Drain well, serve garnished with lemon and Parsley, and send parsley and butter sauce, or any fish sauce pre- ferred, to table in a tureen. Tlme.—To boil, about i an hour. Average Cost, 4d. to 6d. per lb. 463.——EEL, CONGER, FRIED. (Fr.--Congre frit.) lngredients.—Conger eel, egg, breadcrumbs, trying-fat, flour, salt and pepper. bismuth—Wash and dry the fish thoroughly, and cut it into slices about i of an inch in thickness. Roll lightly in flour seasoned with salt and pepper, coat carefully with egg and breadcrumbs, and fry in hot lat until lightly browned. Drain well, and serve with tomato anchovy, or any suitable fish sauce. 'l'lme.—To iry, about 20 minutes. Average Cost, from 4d. to6d. per lb. 464.-—EEL, CONGER, PIE. (Fm—Pate de Congre.) Ingredients—r small conger eel, rough pufl’ paste, or pufi, I tablespoon- ful of vinegar, 1 teaspoonful of finely-chopped parsley, I teaspoonful of powdered mixed herbs, r teaspoonful of finely-chopped onion, salt and pepper. Method—Wash and dry the fish thoroughly, remove all skin and bones, and cut it into neat pieces. Place these in layers in a pie-dish, Sprinkling each layer with salt, pepper, onion, herbs and parsley, add water to three-quarters fill the dish, and mix with it the vinegar. Cover the fish with paste, bake in a moderate oven for about I hour, and serve either hot or cold. 'l‘lme.-~To bake, about 1 hour. Average Cost, Fish, irom 4d. to 6d. Per lb. Sufilclent for 6 or 8 persons. 465.—-EEL, CONGER, STEWED. (Fr.—Ragofit de Congre.) lngredlents.--3 slices 05 a medium-sized conger, 1 onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 1 blade of mace, 1 oz. of butter, 1 oz. of flour, 1- of a pint of milk, } a pint of water, salt and pepper. Method.—Heat the water, put in the fish, onion, herbs, mace, cloves, and a little salt and pepper, and simmer gently for 20 minutes. Mean- while melt the butter in a stewpan, add the flour, and stir and cook slowly for 10 minutes without browning. Strain the liquor from the fish on to the prepared butter and flour, stir until boiling, then add the milk. Season to taste, boil up, pour over the fish, and serve. ‘ 'l'lme.—About 1} an hour. Average Cost, fish from 4d. to 6d. per lb. Sumclent for 3 persons. 322 HOUSEHOLD MANAGEMENT 466.—EEL, COLLARED. Ingredients.—r large eel, 3 or 4 ozs. of veal iorcemeat (No. 412), a good pinch each of grOund cloves, mace, allspice, mixed herbs, sage, salt and pepper, fish stock, and vinegar. Method—Cut off the head and tail 0! the eel, and remove the skin and backbone. Mix all the ingredients enumerated above with the lorcemeat, spread the eel flat on the table, and cover its inner side with the mixture. Roll up the eel, beginning with the broad end, and bind it in Shape with a strong tape Have ready some fish Stock, made by simmering the backbone, head, and tail of the eel while the force" meat was being prepared. See that it is well seasoned with salt, add a tablespoonful of vinegar, put in the eel, and aiminer gently ior about 40 minutes, then press the eel between two dishes or boards until cold- Meanwhile add allspice and a little more vinegar to the liquor in which the eel was cooked, simmer gently for l» an hour, then strain. When the eel is cold, put it into the liquor and let it remain until required for use The eel should be glazed before serving: 467.—~EELS, FRIED. (Fr.--Anguilles Frites.) Ingredients.—r or 2 medium-sized eels, r tablespoonful of flour, l a teaspoonful of salt, § of a teaspboniul of pepper; r egg, breadcrumbs, parsley, salt and pepper, trying-fat. Method.--Wash, skin, and dry the eels thoroughly, and divide them into pieces from a; to 3 inches long. Mix the flour, salt and pepper together, and roll the pieces of eel separately in the mixture. Coat carefully with egg and breadcrumbs, fry in hot {at until crisp and lightly browned, then drain well, and serve garnished with crisply-fried parsley. 467a.—-EELS, I ELLIED. Bone the eels, then boil in acidulated water, and drain tarehillyh When cold set in aspic jelly in a border or timbale shape, or else thickly masked or coated with apic- 468.-EEL PIE. (Fa—Pate aux Anguilles.) {modicum—r} lb. of eelsI } a pint of meat stock, I tablespoonful o£ mushroom ketchup. r dessertspoonful of lemon-juice, pepper and salt, rough pufi paste, or pufi. Method—Clam and skin the eels, and cut them into pieces about 2 inches long. Put the heads, tails, and fins into a stewpan with the stock, simmer for i an hour, then strain, and skim well. Place the eels in a pie-dish with a good seasoning of salt and pepper between the layers. Add the lemon-juice and ketchup to the stock, pour about RECIPES FOR COOKING FISH 323 half of it into the pie-dish, cover with paste, and bake in a iairly-hot oven for 1 hour. Warm the remainder of the stock, and pour it into the pie through a funnel as soon as it is taken from the oven. Time. t hour to bake. Average Cost, zs. 6d. Sumcient for 5 persons. Seasonable all the year, but best from June to March. 469.---EEL PIE. (F r.--—P'a‘.té aux Anguilles.) (Another Method.) Ingredients.-r lb. of eels, a little chopped parsley, 1 shallot, grated nutmeg, pepper and salt to taste, the juice of i a lemon, a small quan- tity of forcemeat, f of a pint of Béchamel {see Sauces),*pnfi paste. MethOdweskin and wain the eels, cut them into pieces, 2 inches long, bone them ; line the bottom of the pie-dish with iorcerneat, Put in, the eels, sprinkle them with the parsley, shallot, nutmeg, seasoning and lemon-juice, cover them with pufi-paste, ornament the top with tancifully cut strips of paste, brush over with egg yolk and bake in a ianly hot oven for about 1 hour. Make the Béchamel sauce hot, and pour it into the pie before servmg. Time—From I} to 1} hours. Average Cost, as. to 3s. 6d. Sumolent for 4 or 5 persons. Seasonable all the year, but best from June to March. 470.—--EELS .WITH MATELOTE SAUCE. (Fr.——Anguilles a la Matelote.) lngredlents.-~2 lb. of eels, i of a pint of good stock, 5 of a pint of claret 12 preserved mushrooms, 2} ozs. of butter, 1% ozs. oi flour, salt and Peppeu Method.--Wash and dry the eels, cut them into three~inch lengths, and roll them in flour seasoned with a little salt and pepper. Melt I oz. 0i butter in a stewpan, fry the eels until lightly browned, then drain efl any butter that remains. Put in the stool: and wine, bring to the boil, and simmer gently for 1} an hour. Meanwhile melt the remaining butter in another stewpan, stir in the flour, cook it gently until it acquires a nut-brown~ colour, then put it QSian Drain the pieces .of eel from the stock, and keep “them hot, strain the stock, add to the browned flour, and stir until boiling. Have readyr the mushrooms cooked, heat them up in a little stock, and add them to the sauce; season to tame, and boil gently for 3 or 4 minutes. Pour the sauce Over the fish, and serve. Time-“About 45 minutes. Average Cost, 3s, to 3s. 6d. Sumclent for 4 01' 5 persons. 47I.—-EELS WITH TARTAR SAUCE. (Fr.--An- guilles a la Tartare.) Ingredients-2 1b\ of eels, } a pint of good Stock, a glass of sherry, e88» breadcrumbs, trying-fat, I} ozs. of butter. Tartar sauce (No. 2: 3). 324 HOUSEHOLD MANAGEMENT Method.-—Wash, skin, dry, and cut the eels into pieces 2} inches long. Melt the butter in a stewpan, put in the eels and fry until brown, then add the stock (which must be highly seasoned) and sherry, and simmer gently for about 15 minutes. Drain well, and when cool brush over with egg, roll in breadcrumbs, and fry until nicely browned in hot fat. Garnish with fried parsley, and serve with a tureen of tartar sauce. Tlme.--Frorn r to 11- hours. Average Cost, 2s. to 2s. 6d., exclusive of the sauce. Sufficient for 4 or 5 persons. Seasonable all the year, but best from June to March. 472.—EEL, FRIED, REMOULADE SAUCE. (Fr.—--Fritote d’Anguille a la Rémoulade.) Ingredients.--r good-sized eel, yolks of 3 eggs, I tablespoonful oiled butter, breadcrumbs, a few sprigs of parsley, } a teaspoonful of sweet herbs, pepper and salt, fat for frying, } a lemon, Rémoulade sauce (No. 27:) Method.—Wash, skin and clean the eel, cut ofi the tail and head, split it open, and take out the bone. Cut into neat pieces about 1} inches long, dry well on a cloth, and dip these in a little flour previously mixed with sufficient salt and pepper to season. Beat the yolks of 3 eggs, add the oiled butter, sweet herbs, and finely-chopped parsley. Coat the pieces well in this, then roll in breadcrumbs. Fry them in hot fat to a golden colour, drain well, dish up on a hot dish covered with a folded napkin. Garnish with slices of lemon and fried parsley and serve with a boat of Rémoulade sauce. Fried eels are more palatable if served with an acid sauce. Lemom juice squeezed over the fish just before serving will greatly improve the flavour. Tlme.—To fry, 7 or 8 minutes. Average Cost, rs. 9d. to 2s. 3d., ex- clusive of the sauce. Sufficient for 3 or 4 persons. Seasonable all the year, but best from June to March. 473.--EELS STEWED. (F r.—-Anguilles a l’Anglaise.) Ingredients.--2 lb. of eels, 2 ozs. of butter, 1 medium-sized onion, 1 dessertspoonful of chopped parsley, salt and pepper. Method.--Skin and clean the eels, cut them into pieces about 2 inches long, and place them in a jar. Add the butter, the onion cut into slices, parsley, salt and pepper, cover closely, and place the jar in a saucepan of cold water, which must be brought slowly to the boil. Cook until the eels are tender ; this will take about 1} hours from the time the water boils. When done, place on a hot dish, and strain the gravy over. Time.—From 2 to 2} hours. Average Cost, rs. 9d. to 28. 3d. Sumcient for 5 or 6 persons. Seasonable fromjune to March, but obtainable all the year. RECIPES FOR COOKING FISH 325 474.——EELS STEWED. (FL—Anguilles a la Creme.) Ingredients-“4 lb. 01 eels, 1 pint of good stock, 2 tablespoonfuls of cream, 1 glass 01 port wine, 1 teaspoonful of lemon-juice, a strip of lemon-rind,zoz.of butter, 1 oz. oi flour, 1 onion, 2 cloves, salt, cayenne. Method.—-Wash and skin the eels,~cut them into pieces about 3 inches long, put them into a stewpan, add the stock, wine, onion, cloves, lemon-rind; and seasoning. SMmer gently for 4} an hour, or until tender, then lift them carefully on to a hot dish. Have ready the butter and flour kneaded together, add it to the stock in small portions, stir until smoothly mixed with the stock, and boil for 10 minutes, then put in the cream and lemon-juice. Season to taste, and strain over the fish. TlmeH-i of an hour. Average Cost, from 2s. 6d. to 3s. 6d. Sutllclent for S 0r 6 persons.T Seasonable tromJune to March,but obtainable all the year. 475.-—EELS STEWED. (Fr.-—Anguilles au Vine Rouge.) lngredlents.-2 lb. of eels, 1 pint of brown sauce, } of a pint of port Wine, 1 dessertspoonful of lemon-juice, I teaspoonful of anchovy, essence, I} ozs. of butter, cayenne, salt. Method.—Wash, skin and dry the eels, and but them into pieces about 3 inches long. Melt the butter in a stewpan, put in the eels, and try until nicely browned. Then add the sauce, wine, anchovy-essence and seasoning, and simmer very gently for about 20 minutes. Lift the eels carefully on to a hot dish, add the lemon-juice to the sauce, season to taste, strain over the fish, and serve. Time-From 30 to 40 minutes. Average Cost, 2s. 6d. to 3s. Sumclent for 5 or 6 persona. Seasonable, obtainable all the year, but best from June to March. 476.~+--FISH CAKES. lngredlents.—The reinains of any cold fish ; to each 1b. allow } a lb. of mashed potatoes, l oz. of butter, 2 eggs, breadcrumbs, milk, salt and Perper. Method.—Heat the butter in a saucepan, add the fish (coarsely- chopped), potatoes, the yolk of 1 egg, salt, pepper, and suflicient milk to moisten thoroughly. Stir the ingredients over the fire for a few minutes, then turn on to a plate. When cold, shape into round flat cakes, brush them over with egg, cover with breadcrumbs, and fry in hot fat. The fish may be made into one large cake instead of several small ones, in which case, grease a flat tin, and shape the mixture as much like a fish as possible. Brush it over with egg, cover with slightly browned breadcrumbs, and bake for about 20 minutes in a fairly hot ovem 5326 HOUSEHOLD MKNAGEMENT This dish may bevaried by the addition of forcemeata made of 2 tablespoonfuls of finely-chopped suet, 2 tablespoonfuls ~breadcrumbs, h teaspoonful ht finely-ch0pr parsley, Salt, pepper, grated lemon- u'inda or other flavour-lug, and moistened with egg or milk. 0: the torcemeat may be made oi 1 tablespoonful oi picked and coarsely- aahopped shrimps, breadcrumbs, a teaspooniul of anchovy- essenee, r tablespoonful of melted butter, salt. pepper, cayenne, and a little. milk. When using forcemeat, spread one halt oi the hsh~cakb “mixture on the tin in the form of a sole, spread the iomemeat rid thfi tentre, leaving bare a narrow margin at the sides, cover with the remainder of the mixture, brush over with egg; sprinkle with brotvnod breadcrumbs, and bake in a moderate oven tor 35 or 40 minutes. ’l‘lme.-About } hour. Average Cost, rs. 6d. for 12 small cakes- Bumclentwr lbl fish, etc., for 6 or ,7 PBI‘SOMa Seasonahle at anytime. 477.—-FISH CAKES FROM bnNNEn SALMON. Ingredients.--r tin of salmon, ; lb. of smashed, qtatq, milk, 1 egg, breadcrumbs, salt and pepper, frying-fa , parsl . Method.--When using cold potato stir it over the file with a little milk until quite hot and smooth. (2th the fish (coarsely, add it to the potato, season to taste, and stir ever the fire until thoroughly mixed. adding a little milk if too dry. Let the mixture cool on a plate, theq shape into small rpund cakes, coat carefully with egg and breadcrumbs, and try in hot fiat until lightly browned. Drain well. and sew? 5W pished with prisply-iried parsley, 'l‘lme.-rAltogether, 1} hours, Average Cost, to rs. 478.-FlSH CHOWDER. Ingredientsrmr lb. of cod, haddock or whiting, 3 or 4 potatoes peeled and sliced. t 0i 8. lb. 0i pickled PQrk Wt into dies. 1 small Qnion finely- chopped, 3 water biscuits, 1} a pint of milk, 1 pint of, water, } a teaspoonful of powdered mixed herbs, salt, pepper. Method—Wash and dry the fish, and tut it, filto bmall plump. Place the fish, potatoes and ork in a stewpan in alteniat layirs, sprinkling each layer with, 0 on, herbs, gait and p ldd he epper. water, cover closely, and cook gently for 4 minutes. Meanwhile soak the biscuits in the milk, beat out all the lumps with a fork, and stir thb preparation, into the stew about to minutes before serving. Add seasoning to taste, and serve hot. Tlme.--'l‘o cook the chowder, about 40 minutes. Average Cost, about is. Sumclent for 3 or 4, persons. Seasonable at any tima 479.—-FISHr gROQUliTTES OF. ‘Frw-Croquettes do Olsson. Ingredients-£00k“ fish; to l a 1b. of which allow } of a lbi oi mashed RECIPES FOR cooxmc" FISH 327 potatoes, } an ha. of butter, 1 yolk oi egg. 1 Whole egg. breadcrumbs, milk, salt and pepper; trying-tat. Method.—Remove all skin and bone from the fish, then chop it coarsely. Heat the butter in a stewpan, add the fish, potatoes, yolk of egg, salt and pepper to taste, and suflicient milk to moisten it thor- oughly. Stir the preparation over the fire until well mixed’, then turn t on to s plate. When cold,torm it into cork-shaped pieces, brush over with egg, coat with breadcrumbs, and try in hot fat. Drain well, and serve garnished with crisply-fried parsley. Time—To fry, about 5 minutes. Average Cost, 3d. to 4d., in addition to l 1}). of fish. 480,-»FISH, sarcass‘se 0F. (FL—Fricassée (is Poisson.) lngredlents.--1 lb. of white fish, } a pint oi milk, 1- oi a. pint of water, 1 £2. of butter, t bz. of flout}: bay-leaf, 1* blade of mace, 1 pinch of nutmeg, salt and pepper, ismOn-juice to taste. Method.--Divide the fish into pieces about 11} inches square. Put the milk, water; salt and pepper; bay-leaf, mace and nutmeg into a Stewpan, and when warm add the fish. Bring to the boil and simmer for IO minutes, then take but the bay-leaf and the mace. Have ready the butter and flour kneaded together, add it in small portions to the contents oi the stewpan, and stir gently4 When the flour is mixed smoothly with the liquor, add. lemon-juice and seasoning to taste, and serve. Time.--About 30 minutes. Average Cost, rod. Sumclent for a or 3 persons. Seasonable at any the. 48r.--FISH AND MACARONI. (Fm—Poisson aux Macaroni.) Ingredients.-— lb. of fish (cooked), i a 1b. oi macaroni, g ozs...oi grated cheese, oz. of butter, pepper and salt. Methods—Remove all skin and bone hem the fish, and separate it into large flakes. Break the macaroni into pieces about t inch in length, put it into boiling salted water, and boil rapidly until tender. Have ready a well-greased pie-dish, put in a layer of fish, baason well with salt and pepper, cover with macaroni, and add a good sprinkling of cheese and seasoning. Repeat until the dish is full. Put the butter in small pieces on the top, and bake {or about 20 minutes in a quick oven. Timed—About 1 hour. Average Cost, ts. 6d. to as. Sumclent for F or 6 persons. Seasonable ht any time. 328 HOUSEHOLD MANAGEMENT 482.--FISH AND MACARONI. (Frr-e-PoiSSon aux Macaroni.) (Another Method.) lngredlents.—r lb. of cooked fish, i of a lb. of macaroni, r} ozs. of grated cheese, 1} an oz. of butter, pepper and salt, 1- of a pint of white sauce (see sauces, No. 222). Method—Remove all skin and bones, and separate the fish into small flakes. Put the macaroni into salted boiling water, and boil rapidly for about 20 minutes, or until1 tender, then cut it into small pieces. Heat the white sauce, add 1 oz. of cheese, the fish and macaroni, season to taste, and mix well together. Turn the preparation into a buttered pie-dish, sprinkle the remaining cheese on the top, and add the butter in small pieces. Brown in a hot oven, and serve in the ish, Time.--To bake, about 10 minutes. Average Cost, rs. 3d. Sumeient for 4 or 5 persons. Seasonable at any time. 483.—-FISH AND OYSTER PIE. (Fa-Pat a: Poisson aux Huitres.) lngredients.--r lb. of any cold fish, such as cod or haddock, 1 dozen oysters, pepper and salt to taste, breadcrumbs or 'puH-pastel sumcient for the quantity of fish, i a teaspoonful of grated nutmeg, 1 teaspoonful of finely-chopped parsley, melted butter or white sauce. Motherh—Clear the fish from the bones, put a layer of it in a pie~dish, add a few oystersl with nutmeg and chopped parsley. Repeat this till the dish is quite full. A covering may be forrhed either of bread4 crumbs, which should be browned, or puff-paste, which should be cut into long strips, and laid in cross-bars over the fish. with a line of paste first laid round the edge. Pour in some sauce ,No. 202, melted butter, or a little thin white sauce, and the oyster-liquor, then bake. Tlme.—If made of cooked fish, A of an hour ; ifrrude of fresh fish and pufi-paste; } of an hour. Average Cost, 2s. Sumclent fond persons: Seasonable at any time. 484.-—FISH PIE. lFr.-—P€ité de Poisson.) Ingredients-PI 1b. each of cold fish and mashed potatoes, 2 eggs, ,r tablespoonful of breadcrumbs, and 4 ozs. of finely-chopped suet, enough milk to reduce the mixture to the consistency of very thick batter, salt and pepper. Methodry-Chop the fish coarsely, mix it with the. potatoes and suet, add a liberal seasoning of salt and pepper, the eggs and. milk, and beat well. Turn into a greased pie-dish, and cook in a moderate oven. for I} to 1} hours. Serve in the dish in which it is baked. Tlme.--About 2 hours. Average Cost, tea to 1s. 6d., exclusive of qthe fish. Sumeient for 6 or 7 persons. Seasonable at any time. l r. , i .6, \ - a ("r .’.".:’:"‘ '..‘_‘q;l~\e ‘II' I. Stewed Eels. z, Lobster Curry. 3. Halibut with White Sauce- 23 M“ “bl-i“ i 1 i I. Fish Cakes. 2. Fish Quenelles. 3. Cold Fish Timbales. RECIPES FOR COOKING FISH 329 485.--FISH PIE. (Another Method.) lngredlents.-—1 lb. of any cold fish} 2 ozs. oi oiled butter, some mashed POtatoes, z teaspoonfuls of anchovy-sauce, cayenne to taste. Method.—.Flake the fish, and season with the anchovy-sauce and Cayenne. Put it in a well-buttered Pie-dishr lay a little oiled butter over the top, fill up with the potatoes, and bake for 15 minutes. Tlme.--2o minutes. Average Cost, rs. to is. 3d. Sumelent for 4 Persons. Seasonable at any time. 486.——FISl-I PUDDING. (Fr.—Pouding de Poisson.) Ingredients—4 lb. of any kind of white fish, 4 ozs. of finely-chopped suet, h ozs. of breadcrumbs, r teaspoonful of finely-chopped parsley, {- oi a pint of milk, or stock made from fish bones, 2 eggs, a few drops of anchovy-essence, salt and peppers Method.--Free the fish from skin and bones, and pound it well with the suet (when making it without the aid of a mortar, chop. the fish finely, and rub it through a fine sieve) ; add the breadcrumbs, parsley, .salt, pepper, anchOvy-essence, and mix well g beat the eggs slightly, add the milk or fish stock, and stir into the mixture. Have ready 3 well-greased plain mould or basin, put in the mixture, chver with a greased paper, and steam gently for nearly 1} hours. Serve with anchovy, egg, or melted butter Sauce. ‘l‘lme.—-Altogethet 2 hours. Average Cost, 18. 6d. Sufficient for 4 or 5 persons. Seasonable at any time. 487.~—FISH SALAD. (Fr.-—Salade de Poisson.) Ingredients-+4 llb of cooked fish, celery, lettuce, Mayonnaise sauce, hard-boiled egg, salt, pepper. Method.—-Skirr, bone, and Shred some cold fish (almost any kind of White fish or Salmon will do), put this in a large mixing bowl, add to it one-fourth its quantity of lettuce, washed and shredded, also one- fourth of white cleaned celery (if in season). Cut the celery into shreds or strips, mix all carefully, adding salt and pepper to taste. Arrange neatly in a salad bowl, and pour over some Mayonnaise dressing. Garnish tastefully with hard-boiled egg, cut into slices. When celery is not obtainable, use shredded chicory, endive or sliced tomatoes. Time—20 minutes. Average Cost, rs. 3d. to Is. 6d. Sufficient for 5 or 6 persons. Seasonable at any time. 488.--FISH STEW. (Fr.--Ragofit de Poisson.) lngredlents.-3 or 4 small flounders, plaice, or other white fish, 2 tablespoonfuls of breadcrumbs, I teaspoonful of finely-chopped parsley, {of a teaspoonful of finely-grated lemon-rind, 2 eggs, 1. an oz. of butter, I small onion chopped, 1 tablespoonful of lemon-juice, mace, ginger, cayenne, pepper and salt. 330 HOUSEHOLD MANAGEMENT Method—Clean, wash and dry the fish, and cut it Tinto neat fillets. Remove the skin and bones from some of the smaller pieces, and coarsely chop the fish, which should fill a tablespoonsl To this add the breadcrumbs, parsley, lemon~rind; season ‘with salt and pepper, bind with a. little beaten egg, and shape into small balls. Melt the butter, fry the onion slightly, add a pinch each of ginger, mace and cayenne, and a little salt and pepper. Put in the filleted fish, barely cover it with hot water, bring to the boil, then lay the foroemeat balls on the top of the fish. Cover with a greased paper, to keep in the steam, simmer gently for 15 to 20 minutes the“ transfer to a lw dish. Strain the liquor over the remainder of the beaten eggs, replace the stewpan, season to taste) and add the lemonqjuice. Stir by the side of the fire until the sauce begins to thicken, taking care that it does not boil. or it may curdle, then pour ever the fish, and serve. Tlme.—Altogether, about 1 hour. Average Oust, 118, 3d. to 1s. 6d, Sufficient for 3 persons. Seasonable at any time. 489,—FLQUNDERS. (F r.—Carrelets en Souchet.) Intredlensw—s or a spenders. i a carrot. i a turnip, 1 slice of parsnip. 6 peppercorns. 1 small omen. 1 small b11th of herbs, parsley, salt. Methodmfiut the carrot. turnip and parsnip ier 1W? fins “HP? and cook them till tender in slightlyisalted water or fish stock. Trim the fish, and place it in a deep saute-pan, with the onion put up in nines, the bunch at herbs and. peppercorns, add a little salt. and pour on sufficient water to well cover the fish. Allow it to come to the boil, and cook gently for about 10 minutes. Take 11 the fish and place it on a deep entree dish, sprinkle over the shredded cocked Vegetablefi and some finely-chopped parsley, add a little at the rfish liquor, and serve. rimm- To cook :0 minutes. Average cost. 18. 6d. to as. 6d. Sum' elect for 4 or 1 persons. Seasonable all the year. most Plsnliiul #9111 August to November. 490,—FLQU13DERE BOILED, (F(.--Carrelets bouil- “Sr Ingredients.--r medium-sized flounder, salt, vinegar, Methodeash the fish. Put it into a fishtkeltls will} inst {sufficient water to cover it, add salt and vinegar to taste, bring gent y to Ithe boiling point, and simmer for 5 or IQ minute‘s,r according t? the thickness of the fish. Serve with a suitable sauce. Time.—l-rAftec the water boils. 5 to to minutes Memo (lost. ter 45d, lg 18, 60.. Sulllclenl, 6 026, to 8 0:5. per head, with boner Seasonable all the year ; most plentiful from August to November. .s'szsasnuglrirwrstzaflr'“elves amasmsanws 30d whiteoumotheripevesaresituami’;Wrishligmdabiwlmwfllsdtsth' oun . The flounder is one o commonest of shes, and uantities are sent to the Lon' don ket. 'lhe flesh of the flounder is easily digested. ? RECIPES FOR COOKING FISH 331 491.-—ELOUNDERS, BROILED. (Ff. -- Carrelets Grilles.) Flounders, when Sufi‘iciently large, are very nice broiled on a gridiron Over or in front of *the fire, ‘with a little butter rubbed over. Small. plaice cooked in the same manner are excellent. 4,92.——FLOUNDERS, FRIED. gFr.—~Carrelets Frits.) lngredlents.—Flounders, egg and breadcrumbs, boiling fat, fried parsley. Method.—Cleanse the fish, and, 2 hours before they are required, rub them inside and out with salt, to render them firm, Wash. and wipe them ve dry, dip them into egg, and sprinkle over wit breadcrumbs} try them in fat, diSh on a folded napkin or fish paper, and garnish with fried parsley. Time.LTo fry, from 10 td 15 minutes according td size. Average Cost, d. to is. each, according to size and season. Allow from 6 ozs. to 8 025. per head for breakfast ,trather' less when Served as the fish course of a dinner. Seasonable all the year 3 most plentiful from August to NovemberT rigs-Faces, srswsn. (Fr.—Ragofit de Gren- ouilles.) ingredients—Q or 8 frogs, salad-oil. } i a pint of white winehz table- spoonfuls of traffic liquor, 8 fresh but n1 mushrooms, 1- of a pint of brown sauce, salt and pepper. Methomehe hind-quarters of the frogs alone are used, and they should be carefully separated from the rest of the body. Cover the bottom of a saute-pan with a thin layer of salad-oil, and when thor- oughly hot place in it {the frogs’ legs. fry quickly for a or 3 minutes, turning the legs once during the process,T but most carefully so as to avoid tearing the skin and flesh. Drain, place in a casserole, add the truffle liquor, mushrooms previously well'washed to free, them fro grit, and season to taste. Stew very gently for about 30 minutes, then transfer carefully to a hot dish} and strain Ithe wine into! a small stewpan, Boil quickly until well reduced, then add the brown sauce. Season to taste, make thoroughly hot, pour over the cooked frog, and serve. 494.—GARFISH, srewnn. (Fa-smile: .1 mm- glaise.) lngredlents.—2 medium-sized garfish, I onion sliced, a bouquet~garni (parsley, thyme, bay-leaf), 2 cloves, r blade of mace, r} ozs. of butter, It ozs. of flour, r pint of stock or water, salt and pepper. 332 HOUSEHOLD MANAGEMENT Methodr-H-Remove the skin, which would otherwise impar 3 disagree- able oily taste to the dish, and cut the fish into pieces 11} inches long. Bring the stock or water to simmering point, put in the fish, onion, herbs, mace, cloves, and a little salt and pepper, and simmer gently for 20 minutes. Meanwhile melt the butter in a stewpan,r add the flour, and stir and cook slowly for 10 minutes without browning. Strain the liquor from the fish on to the prepared butter and flour, stir until boiling, then season to taste, strain over the fish, and serve. Tlme.—About i an hour. Average Cost, uncertain. Sufilclent for 4 persons. Note.—Garfish may also be boiled, broiled or baked, according to thO recipes given for cooking eels and conger eels,» 495.—GRAYLING, BAKED. (Fr.-Ombre roti.) Ingredients.+2 medium-sized grayling, § of a pint of melted bulter, No. 202, butter for basting. Method—Empty, wash and scale the fish, Pry it Jwell, place it in a bakingdish in which a little butter has been prekusly melted.1 and baste well. Season with salt and pepper, cover with a greased paper, and bake gently from 25 to 35 minutes, basting occasionally. Make the melted butter as directed, taking care that it is very thick, and a few minutes before serving strain and add the liquor irom the fish..1 Place the fish on a hot dish, strain the sauce over, -then serve. Tlme.--From 25 to 35 minutes. Average Cost, uncertain. Sulllcleni for 4 persons. Seasonable in July and August. 496,—GRAYLING, BROILED. (Fr.——Ombre a la Diable.) Ingredients.-—4 small grayling, lemon-juice, salad-oil, salt and pepper. Method.—Empty, scale, wash and thoroughly dry the fish, Brush it over with salad-oil, sprinkle with salt and pepper, and broil over a clear fire until sufliciently cooked and nicely browned. Serve gard nished with quarters of lemon. Time—About 10 minutes. Average Cost, uncertain. Sufficient for 4 persons. Seasonable in July and AugustJ 497.-——GRAYLING, FRIED. (Fr.--0mbre frit.) Ingredients.—4 small grayling, parsley sauce, No. 31f, egg, bread- crumbs, irying-fat, flour, salt and pepper. Method.—Empty, scale, wash and dry the fish, remove the gills and fins, but leave the heads. Roll in flour seasoned with ialt and pepper, coat carefully with egg and breadcrumbs, and fry in ho fat until nicely browned. Serve with parsley and butter sauce, or any other sauce preferred. Tlme,--To fry, 8 or 9 minutes. Average Cost, uncertain. Sufficient for 4 persons. Seasonable in July and August. RECIPES FOR COOKING FISH 333 Tn: Roacn (F r. garden).-—This well-known fish is a member of the carp family, and is found through- ontEuropeand thewesternpartsoiAsia. ltusuallyswimsinshoals,and' abitsdeep still riverp. In colour it a greyish-green tinted with blue, with a silvery-white belly, and bright red fine. It is in season from March to September. 498.—GUDGEONS. (Fr.-—Goujons Panés et Frits.) Ingredients.—Gudgeons, egg, breadcrumbs, trying-fat. Method.-Clean the fish and remove the gills, but do not scrape off the scales. Dry well, dip them in egg and breadcrumbs, and try them in hot fat until nicely browned. Time.—From 4 to 6 minutes to try. Average Cost, 6d. per lb. Allow 2 or 3 per head. Seasonable from June to November. Tn: Gononox (Fr. goujon), a member of the carp family, is found in tly flowing streams and Foods. Its back is olive-brown with black spots, the abdomen white. 0 fine of the gudgeon are lbor? andwithout spines; its tail is forked its scales are large, and there is a small barbule or filament On either side of the mouth. The flesh the gidgeon is firm and delicate, and very di tible. This MmesteemedbyboththeGreeksandthe omens. ltilabundantinFraneeand y. 499.—GURNET, OR GURNARD. (Fr.-—Gournal.) Ingredients.--r medium-sized gurnet, salt. Method.—Clean and wash the fish, and cut oil the fins and gills. Have ready just enough warm water to cover it, add salt to taste, put in the fish, bring slowly to near boiling point, and cook gently for 2 5 or 30 minutes. Serve with anchovy or parsley sauce. Tlme.--To boil, from 2 5 to 30 'minutes. Average Cost, from rs. to 28. 6d. Sutllclent for 2 or 3 persons. Seasonable from October to March, but in perfection in October. 500.-GURNET, BAKED. (Fr.—Gournal au Four.) Ingredients.—r medium-sized gurnet, veal forcemeat (No. 413), 2 or 3 slices of bacon, butter, or fat for basting. Hethod.--Empty and wash the fish, and cut ofi the fins and gills. Prepare the iorcemeat as directed, put it inside the fish, and sew up the opening. Fasten the tail in the mouth of the fish, place it in a pie-dish or baking dish, baste well with hot fat or butter, cover with the slices of bacon, and bake in a moderate oven from 35 to 45 minutes. It may be served with either parsley or anchovy sauce. Times—Altogether, about 1 hour. Average Cost, from 1s. to 2s. 6d. Sumcient for 2 or 3 persons. Seasonable from October to March. T8! Gunner or Gunuann (Fr. gouml).--Thls sea-water fish is remarkable for its curious! angular 'bsped head, which is covered with bony plates, and armed with spines. The eolmr the fins "hid! varies in diflerent species, is blue or red. The jaws are furnished with numerous small teeth. Tifgrvyandtheredgumetarethespecielmosteommon scourBritiaheoasts. Thefiyinggurnet tuofilsilen of the Indian seas, and is also iound in the Mediterranean. The gurnet is an excellent Sor.--HADDOCK, BAKED. (Fr.—Eglefin au Four.) InKl‘mllents.—r large fresh haddock, veal iorcemeat (No. 412), ‘ e88, brown breadcrumbs, fat for basting. 3,34 noussnorja MANAGEMENT Method—Wash, clean, and scale the fish. Make the iorcemeat as directed, put it inside the haddock, and sew up the opening. Truss in the shape of the letter S. by means of a string securely fastened to the head ot the fiSh, the trussing needle being passed throuin the body oi the fish while held in the required shape, and the string afterwards secured to the tail. Brush over with egg, cover lightly with brown breadcrumbs, and bake in a moderate oven from 36 to 0 minutes, baSting occasionally with hot tat. Serve with anchovy;t or melted butter sauce. Times—To prepare and cook, from t to 1} hours. Average Cosh irom rs. ad. to is. 6d. Sufficient for 4 persons. Seasonabie irom August to February.1 5oz.--HADDOCK, BOILED. (Ff.--Eglefin bouilli.) lugredients.-t large fresh haddock, salt. Method.—Clean and Wash the fish, cover it with warm water, add sall to taste, bring to the boil, and cook gently from 20 to 30 minutes. Serve with anchovy, parsley, or melted butter sauce. Tlme.--From so to 30 minutes. Average Cost, large haddocks, 8d to Is. Sumeient ior 3 or 4 persons. Seasonable irom August to Febrfl'i ary. 503.--HADDOCK, DRIED, AND TOMATOES. (Fr.-—Merluche fumé aux Tomates.) Ingredients.-.r small dried haddockg a oz. oi butter, z or 3 small tomatoes, 1 teaspoonful oi finely-chopped onion, } a teaspoonful of finely-chopped parsley, salt and pepper, boiled n'ce. Method.—Lay the haddock in a tin with alittle water“, and bake it £0! 10 minutes, then take away the skin and bones, and separate the fish into large flakes. Melt the butter 'in a stewpan, try the onion slightly; add the tomatoes sliced, and c00k until soft. Now Put in the fish and parsley, season to taste, and stir gently by the side oi the fire until the fish is thorbughly hot. Arrange the boiled rice in a circle on a hot dish, and serve the fish in the centre of it. Time-25 to 30 minutes. Average Cost, 6d. Sumeiont for 3 persons Seasonable at any time. 504,—HADDOCKS, DRIED. (Fr.--Merluche fume.) Dried haddocks are best cooked either in the oven or on the top of the stove in a tin surrounded by a little water to create steam, which prevents the surface of the fish becoming hardened. Medium-sized ones should be cooked whole, and beiore sending to table an incision should be made from head to tail,I and the backbone removed. The fish should ’be plentifully spread with butter, sprinkled with pepper: and served as hot as possible. RECIPES FOR COOKING FISH 335 $05.-nannocx, FRIED. (Fr.-~Eglefin an.) Wash and drya fresh haddock, cut down the back, separate the flesh from the bone, and cut into nice fillets. Brush over with egg, covert lightly with breadcrumbs, and fry until golden-brown in hot fat. Garnish with fried parsley. inn Harmon: (fit Iflhfiiflrvm well-known ish belongs to the family (MW!) at the cod, Which it time resembles in its moral conformation. The lower Jay is furnished with a barbule, and the dark ateral line of the ck is very conspicuous. A similar mperstitution ascribes the dark mot on either Side of the body. behind the al fins, ‘0 the Implesdon of the thumb and finger Of St. Peter, as in the case of the marks on t e ohn . The haddock abounds m the north-east OOast of Britain, and some parts of the onset! Ireland. It is e ular article of i004. and is eaten ish, (I dried and cured. The Finnan haddock is the common ha dock and dried, and takes is name from the fishing village of Findhom, near Abndeen, which has obtained a high reputation it! its method of curing haddock}. 506....HAKE, BAKED. Ingredients.—4 slices pfl a medium-sized hake, r teaspoonful of finely-chopped parsley, I teaspoonful of finely-chopped onion? butter, salt and pepper, flour. Method.-—W'ash and dry the fish, and place the slices side by side in, a baking-dish, Dredge well with flour, season liberally with salt and pepper, spread over on the parsley and butter, and add about I oz. of butter in small pieces. Bake gently for 1} an hour, basting occasionally, then place the fish on a hot dish, strain the liquor over it, and serve. Timewvaoqt 1} an hour. Average (lest.r 41d. per 11:, Sqmclent for 3 or 4 persons. Seasonable, April to August. Nola—Any of the methods given for cooking cod and halibut may be applied to hake, but bakingwill be found the most palatable and satisfactory. 507.-HALIBUI. BAKED. (Fr.--Ha1ibute rfitie.) lngredlents.—2 lb. of halibut, cut in one thick slice, r 0:. of butter or dripping, flour, salt and pepper. Method—Wash and dry the fish thoroughly, sprinkle it liberally with salt and epper, and dredge well with flour. Place it in an earthen- ware baking ish or pie-dish, add the butter in small pieces, and bake gently for about 1 hour. Serve on a hot dish with the liquid from the fish strained and poured round. Times-"About 1 hour. Average Cost. 6d. to rand. per lb. Sufficient for 4 or 5 persons. Seasonable at any time. 1h: Hatmur (Pr. Man), Hippoglosm vulgar-k, also called the kolfbei, b the largest of the flat fish, and .OOl‘netlmfl_Wfl?h$ over 400 lb. It is more elongated in shape than the turbot, to which it in menu in quality, ts flesh being dry and of less flavour, althou h it is much esteemed as a table- . Halibut is caught on both sides of the Atlantic on the ooastein northern latitudes, and is abund- ant 05 the Orkney Islands. The inhabitants of Greenland reserve it for use in the winter by cutting the fish into long strips and drying these in the _ The _alibut is brownish in_eolour, with dar a- ssumes. and“ White“: the under surface- Asvfl rem-111M m mes My new the W 336 HOUSEHOLD MANAGEMENT 508.-—HALIBUT, BAKED. (Fr.—-Halibute an lard.) Ingredients.--1 slice of halibut, about 2 inches thick, ham or bacon, butter, flour, salt and pepper. Method.-Wipe the fish carefully, place it in a baking-dish in which a little butter has been melted, and season with salt and pepper. Dredge it liberally with flour, bake it in a moderate oven for 30 minutes, basting frequently, and occasionally dredging with flour, then cover the entire surface with rashers of bacon or ham. Continue to cook slowly for 1» an hour longer, then serve on a hot dish with the liquor strained over, and the ham or bacon arranged neatly round the base. Time.—-About 1 hour. Average Cost, 6d. to 18. 6d. per lb. Sumclent for 3 or 4 persons. Seasonable all the year. 509.--HALIBUT, BOILED. (Fr.--Ha1ibute bouilli.) Ingredients.—3 or 4 lb. of halibut, } a pint of anchovy, No. 288, or shrimp sauce, or No. 314, 1 lemon, parsley, salt. Method.—Add salt to hot water in the proportion of 1 oz. to 1 quart. put in the fish, bring slowly to boiling point, and simmer very gently from 25 to 30 minutes, or until the fish will part easily from the bone. Drain well, arrange on a hot serviette, garnished with slices of lemon and parsley, and serve the sauce separately. 'l‘lme.-To boil, from 25 to 30 minutes. Average Cost, 6d. to 18. per lb. Sumclent for 8 or 9 persons. Seasonable at any time. 510.—-HALIBUT, COQUILLES OR SCALLOPS OF. (F r.—Coquilles de Halibute.) Ingredients—Cooked halibut, white sauce, No. 222, grated Parmesan cheese, salt and pepper, browned breadcrumbs, butter. Method.--Flavour the sauce to taste with Parmesan cheese. Divide the fish into large flakes, put these into buttered scallop shells, cover with sauce, and sprinkle thickly with browned breadcrumbs. To each add 1 or 2 small pieces of butter, cook from 15 to 20 minutes in a moderate oven, and serve. Tlme.-To prepare and cook, from 30 to 40 minutes. Average Cost. rs. 3d. for 6 coquilles. Allow 1 for each person. Seasonable at any time. 511.—-HALIBUT, FRIED. (Fr.—Halibute trite.) Ingredients.-2 lb. of halibut, anchovy or shrimp sauce, No. 288 or 314, r egg, breadcrumbs, frying-fat, r tablespoonful of flour, } a tea- spoonful of salt, i of a teaspoonful of pepper, parsley. Method.—-Divide the fish into small thin slices. Mix the flour, salt and pepper together, coat the pieces of fish lightly with the mixture. and afterwards brush them over with egg, and toss them in bread' RECIPES FOR COOKING FISH 337 crumbs. Fry them in a deep pan of fat until crisp and lightly browned, or, if more convenient, in a smaller amount of hot fat in a frying-pan. Serve garnished with crisply-fried parsley. Send the sauce to table in a tureen. Tlme.--To fry, 6 or 7 minutes. Average Cost, 6d. to rs. 6d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time. 512.—-HALIBUT, GRILLED. (Fr.——Ha.libute grille.) lngredlents.--Halibut, oiled butter, salt and pepper. Method—Divide the fish into slices not more than {- oi an inch in thickness, brush them over with oiled butter, and sprinkle them with salt and pepper. Place the slices on a clean oiled gridiron, and cook over a clear fire for 10 or 12 minutes, turning them 2 or 3 times during the process. Serve with lemon, or any fish sauce that may be preferred. Tlme.--From 10 to 12 minutes. Average Cost, 6d. to 18. 2d. per lb. Allow 6 or 7 oz. per head. Seasonable at any time. 513.-—HALIBUT PIE. (Fry—Pate de Halibute. Ingredients.—3 lb. of halibut, § oi apint of white sauce (see sauces), No. 222, or 223, \ teaspoonful of anchovy-essence, puff-paste, or rough pufi paste, salt and pepper. Method.—Make the sauce as directed, and add the anchovy-essence. Wash and skin the fish, remove all the bones, and divide it into 2-inch square pieces. Place these in a piedish with a good sprinkling of salt and pepper, and a little white sauce between each layer. Cover irith paste, bake in a fairly hot oven for about t hour, then serve 0t. Tlme.—To bake, about 1 hour. Average Cost, 6d. to rs. 2d. per lb. Sumelent for 8 persons. Seasonable at any time. 514.-HALIBUT PIE. (Fr.——P‘a‘.té de Halibute.) (Another Method.) 4 lngredlents.—3 lb. 0! halibut, 2 ozs. of butter, } a pint of melted butter, No. 202, I teaspoonful of anchovy-essence, salt and pepper, rough pufi-pasto. Method.--Remove all the skin and bone, and divide the fish into small thick slices. Place these in a piedish in layers, sprinkling each layer with salt and. pepper, and intersperse small pieces of butter. Make the melted butter as directed, add the anchovy-essence, and season to taste. Pour the sauce over the fish, cover it with paste, and bake for about 1 hour in a moderately-hot Oven. Tlme.--To bake, about 1 hour. Average Cost, 6d. to as. 2d. per lb. Sufilelent for 6 to 8 persons. Seasonable all the year. 338 HOUSEHOLD MANAGEMENT 515.-—HALIBUT, srewan. laminates-3 01* 41b. of halibut, been; 0:, of butter, 10:. of flour 1 small onion stuck with 2 cloves, 1 bay-leaf, r teaspoonful oi lemon? juice. salt and pepper. Method.--T his cooking process is particularly adapted for the head and shoulders. Wash and dry the fish thoroughly, put it into a stew- pans sad barely pave; it with best. Add the Osiflb hardest, and a little salt) and pepper, and bring gently to boiling point. Knead the butter and flour smoothly together, add the mixture in small pieces to the contents of the stewpan when boiling, and simmer gently until the fish separates readily from the bone. Transfer the fish sarstully to a hot dish, add the IOmOHrjUiCQ t0 the liquor, season tq taste, strain and pour a little round the fish, and serve the rest separately. 'l'lmequu stew, about } an hour. Average Cost, 9d, to 13, 3d. per lb. Sqtllelent for 7 or 8 persflnl. Seaseuahle all the Yeast Nata—Halibut may also be cooked according to the numerous methods given for dressing cod. $16.--HERRINGS, BAKED-1 FRESH. (Fr.---Harengs lit-ab.) [gredients.—~12 herrings, 2 bay-leaves, is allspice, 6 cloves, a good pinch of ground mace, salt and pepper, vinegar. Methodp—Wasb, the her-rings in 3 or 4 waters, cut oil the heads, and remove the gut, Place them in a pie-dish, heads and tails alternately, sprinkle each layet with salt and pepper, and and the flavouring in~ gredients. Cover he fish with vinegar, or, when vinegar is not much liked, with equal quantities oi vinegar and water, and bake for 1} hours in a very slow oven, Serve cold. Time.--About 2 hours. Average Cost, 6d. to rs. per dozen. Sufllclent for a personal seasonable. May to November. 517,—HERRINGS, BAKED, FRESH. Ingredient-*1: trash her-rings, salt and pepper, vinegar, t or a Spanish omons. Method.—Wash the herrings in 3 or 4 waters, cut oil the heads, split them open, and remove the gut and backboner Season well with salt and pepper, and roll them up tightly, beginning with the neck of the fish. Pack the herrings closely in a pie-dish, cover them with thin slices oi onion, half fill the dish with equal quantities of vinegar and water, and bake in a very slow even for 9 hours. When done, remove the onion, 'but let the fish remain in the dish in which they were cooked until ready to Serve. RECIPES FOR COOKING FISH 339 $18.-—HERRINGS, FRESH, STUFFED AND BAKED! Ingredients.-6 herrings, a tablespoonfuls oi breadcrumbs, 3 table- 8p00niul of finely-chopped Snot, 1 teaspooniul of chopped parsley" } of a teaspoonful of grated lemon-rind, salt and pepper, milk. Method.--Wash and split the herrings and remove the backbone. Mix the above ingredients to make a forcemeat 5 season each herring with salt and pepper, spread on a thin layer of the forcemeat and roll up tightly, beginning with the neck. Pack closely in a greased pie— dish, cover with greased paper, and bake from I to I} hpure in a mod“ erate oven. Serve hot. Time—r} to 1} hours. Average Cost, 5d. to 6d. Sufllclent for 5 per' sons. Seasonable, May to November. Tam Hanna (Fr. harm) is widely distributed in the North Atlantic. During the greater m 0f the year this fish inhabits deep water, but in the summer and autumn it uents in vast shoals the warmer waters of the coasts Of Scotland and the eastern coasts of Englan tor the purpose of 'Pawning. The herring is one ot the most prolific of fish, and notwithstamhng thedevestenon caused to the shoals by the dog-fish, bake and , and by the vast quantities of herring espnn'ed, the fecundity of this fish is such that no sensib e decrease of its number is apparent. The herring fishery, eSpecially that at the Scotch coasts and the eastern coasts of England, constitutes a most important industry. The flavour of the flesh of the herring varies in quality according to different localities; those caught in the neighbouth of Loch Fyne, on the west coast of Sec hmdng the reputation for delicacy of flavour. 519.--HERRINGS, RED, 0R YARMOUTH BLOATERS. Method-Jrhe best way to cook these is to malre incisions in the shin across the fish, because they do not then require to be so long on the! fire, and will be iar better than when cut open. Place them On a buttered gridiron, broil over or before a clear fire for 3 minutes turn- ing frequently. The hard roe makes a. nice relish if pounded in a mortar, with a little anchovy, and spread on toast. Ii very dry, soalr the bloaters in warm water 1 hour beiore dressing. Time—5 minutes. Average Cost, rid. _each. Seasonsble, May to Novembers 520.~—HERRIN GS, PO'I‘TI-ED.r Ingredients—~11 dozen large herrings, r pint of white vinegar, pepper and salt, a bay-leaves, clarified butter. Method.--Remove the heads and tails from the herrings, wash, clean, and dry them, and sprinkle them inside and out with salt and pepper. Put the herrings in an earthenware dish, lay- the toes beside them, and cover them with good white vinegar. Bake for 2 hours in a moderate oven, then take out the bones, strain off the vinegar, pound the flesh in a mortar, rub through a fine sieve, press into small pots, and poun clari. fied butter on the top. Tlmo.--2 hours. Average Cost, 6d. to 9d. per dozen. Sumeient for 4 pots. Seasonsble irom May to November. 340 HOUSEHOLD MANAGEMENT 521.--KEDGEREE. lngredlents.—Any cold fish (dried haddock is generally preferred) ; to 1 lb. of fish allow { of a lb. of rice, 2 hard-boiled eggs, 2 ozs. of butter, salt and pepper, cayenne. Methods-Boil and dry the rice, divide the fish into small flakes, cut the whites of the eggs into slices, and rub the yolks through a wire sieve. Melt the butter in a stewpan, add to it the fish, rice, whites of eggS, salt, pepper and cayenne, and stir the ingredients over the fire until hot. Turn the mixture on to a hot dish, press it into a pyra- midical form with a fork, decorate with the yolk of egg, and serve as hot as possible. ' Tlme.-—From 40 to 50 minutes. Average Cost, rod. to rs. 2d. Allow 1 lb. fish for 5 or 6 persons. Seasonable at any time. 522.--LAMPREY, BAKED. (F r.---Lamproie au Four.) Ingredients.-—r medium-sized lamprey, suet farce, No. 407, 1 egg. breadcrumbs, fat for basting, anchovy sauce or any other fish sauce preferred, I lemon. Method.—Rub the fish well with salt, wash it in warm water, and remove the cartilage and strings which run down the back. Fill the body with the prepared farce, sew it up securely, and fasten round 2 or 3 thicknesses of buttered or greased paper. Cover the fish with hot water, boil gently for 20 minutes, then drain and dry well. Put it into a baking-dish, in which a little butter or fat has been previously melted, and baste well. Bake gently for about i an hour, basting frequently, then strip oil the skin, brush the fish over with beaten egg, and coat it lightly with breadcrumbs. Bake the fish for about 20 minutes longer, or until nicely-browned, then serve it garnished with sliced lemon, and send the sauce to table in a tureen. Tlme.--About 1} hours. Average Cost, uncertain. Sufficient for 4 or 5 persons. Seasonable at any time. Tns hurnrv (Fr. leapm'c) is an eel-like, scalelees fish, with gills in the form of a series of pouches on the side of the neck. Its mouth is circular, resembling a sucker, lined with a number of horny processesorteethgithasnopectoralerventral fins,butamedian dorsalfiniseontinued backward to form a tail-fin. By its sucker-like mouth the lamprey attaches itself to its pre , from which it sucks the blood, respiration being carried on by the gills at the side of its neck. e lamprey was esteemed by the Romans, and during the Middle Ages it was regarded as a delicacy. Henry I. of Bnglandissaid tohavedied fromtheefiectsof toofreeanindulgeneeinhistavouritedish. 523.-—LAMPREY, STEWED. (Fr.—-Ragoiit de Lamproie.) Ingredients.--r medium-sized lamprey, i» of a pint of stock or water, 1 glass of port or sherry, 1 oz. of butter, 1 oz. of flour, 1 lemon sliced, 1 teaspbonful of lemon-juice, 2 small onions sliced, 2 or 3 mushrooms or 6 button mushrooms, 1 bay-leaf, salt and pepper. RECIPES FOR cooch FISH 341 Method-vWash thoroughly in salted warn; water, remove the head, tail and fins, and cut the fish across into 2 -inch lengths. Bring the stock or water to boiling point; put in the fish with the bay- leat and necessary seasoning, and simmer gently ior i hour. Mean- while melt the butter in another stewpan, try the onion slightly, then add the flour, and fry slowly until well-browned. When the fish has stewed 1 hour, pour the liquor irom it over the prepared butter and flour, stir until boiling, then put in the mushrooms, wine and lemon-e juice. Place the fish in the prepared sauce, simmer gently for 1» an hour longer, serve with the sauce strained over, and garnish with slices of lemon. Time—To stew, about 1} hours. Average Cost, uncertain. Sulllcient for 4 or 5 persons. Seasonable at any time. 524.--LING, BAKED. (Fr.—-Lingue R6tie.) Ingredientsw-z lb. of ling, 3 ozs. 0f butter, 1 oz. of flour, 2 of a pint of milk, salt and pepper, ground mace. Method—Wash and dry the fish, and cut it into slices 1 of an inch thick. Put these into a baking-dish, add 2 ozs. oi butter, 3. good pinch of mace, a liberal seasoning of salt and pepper, cover with a dish or greased paper, and cook gently for 1 hour, basting occasionally. When the fish is rather more than half cooked, melt the remaining oz. of butter in a saucepan, add the flour, cook for 2 or 3 minutes, put in the milk, and Stir until it boils. Pour the sauce over the fish and continue to cook gently until done. 'l‘lme.--About 1 hour. Average Cost, 5d. to 8d. per lb. Snflleient for 4 or 5 persons. Seasonable from September to April. Tax Law (Fr. limp-This fish is captured in vast quantities oi! the Orkney Shetland and Western Islands. ltiaeleo dofiFlamboronghl-leadmdneartheScillylslands. tisotthesamelpeeies lo the bake, and, like that fish, is both cheap and nourishing. It i highly esteemed in Yorkshire; and no doubt ling of medium size, when keshly caught, compare favourably with all the cheaper kinds of fish. Large ling are coarse; but they are usually salted, dried, and exported to the southern parts of Europe, where the live fish are not met with. In form the lin is not unlike the cod, but it is more slender,andgrowsto meluigmot§m7ket When boiled' binsipid, butwhea triedubaked: is both palatable and wholesome. 525.--LING, FRIED. (Fr.——Lingue Frite.) Ingredients.--2 lb. of ling, 1 egg, breadcrumbs, trying-fat, salt and pepper, flour. Method—Wash and dry the fish, and cut it into slices, Sprinkle them with salt and pepper, dredge well with flour, brush over with egg, and cover with breadcrumbs (when well coated with flour the fish browns nicely without the addition of egg and breadcrumbs). Fry in hot fat, drain well, and serve with a suitable fish sauce. 'l‘lme.--About 20 minutes. Average Cost, 5d. to 8d. per lb. Sumclent for 4 or 5 persons. 342 HOUSEHDLD MANAGEMENT 526.~l—LOBSTER IN ASPIC. (Fr.*-*-Homard en Aspic.) Ingredients.-r large or 8 small lobsters, l“ pint' of napic jelly, 3 hard-J boiled eggsy a large lettuce, a few tarragon leaves, capers, olives stoned, and trufl‘les t“ oil and vinegar, pepper and salt, Mayonnaise sauce (sad Sauces). Methodak-Put’ into a quart border mould. enough melted aspid jelly to thinly cover it, and when it begins to set, arrange in it the flesh or the body and claws of the lobster (which shOuld be cut inlo neat pieces) with #a few tarragon leaves and capers, filling up themould with the jelly. Well wash, dry, and shred the lettuce, and mix with it the remainder of the 10bster, the oil and vinegar, ‘with pepper and salt. When the mould is firmly set, ‘turh it Out and pile the salad in the centre, and around it as a border, masking it smoothly with a thick Mayon- naise sauce. Lastly; garnish the whole witlnthe pgga cutr up; thaceral and the little claws of the lobster, the capers and trufiles, etc. Timon—About 8 hours. Average Cost, 33., 6d. ,1 exclusive. of sauce- Sulllclent for 6 persons. Seasonable at any time. Tn: Loss-ran (Fr. Mud) is found on most at the roclm coasts of Great Britain. many Europeaill shores, and on the coasts oi North America. It is especi y partial to clear water, and inhabits tho envicnot themclunt thebottomot the sham Thelobeterbelcngeee theorder Dwapode, totbe section Macroum, or “ long tailed," and is one of the " stalk-eyed ” crustaceans. The berg of th‘ hints is composed oitwentysegmmtsor joints, ofwhic'hsixbelong to the bead, eight tothe we! chest, and sixtotheabdomem Its tail iseompoeed oieeveral flat ehcll-likoplates whkhwbensp out in the form of a tan, is used as an organ {or swimming. The first pair of ambulatory limbs form this characteristic powertul claws, the pile” of which are tarnished with new, and the lower part is serrated. By means of the frame: it is enabled to hold firmly the Stalks of sub-marine planllv and with the letter it mincee its food with great dexteri . The lobster is vgdproh'nc, and when 111 spawn thefemaleissaidtobe“in berry,’ thedevelop geggebeingettnr Mathew Utrltm the crab, the young lobster does not undergo any metamorphosis in passing from the egg to the adult state. Like others of, its tribe, the lobster caste its shell each year. It is usually caught: 9"” specially constructed, made of calm, shaped somewhat like e wire mouse-trap, and art ll! garbage. When the lobster enters the trap it cannot get out again The traps are fastened to e and sunk in the sea, the place being marked by e buoy. In colour the lobster is of a deep bluish' black. mottled with merlnngsotelighta-hueeonbeing boiled it changeesoitshrniiierm'letcctoef- Large quentitiee oi lobsters am daughters the coasted North America, and are exported in laer quentitree to this ooimtry. By the Fishery Act of 1877, no lobeea'sunder 8 inches in length may b" ceptmed, and byeemelocal bye-laws at the k: Fisheiiee’ Committee: doeemeon hiredi 527.¢-—LOBSTER, BAKED. (Fry-LHomard air Gratin-l Ingredients.—I lobster, 11 ozs. of butter, 2 or 3 tablespoonfuls of white sauce, 1 egg, the juice of} a. lemon, 1 dessertspoonful oifincly'l chopped parsley, 1} a teaspoonful of finely-chopped shallots, brown breadcrumbsl nutmeg, Salt and pepper. Method.—-Cut the lobster in two lengthwise, remove the meat irontl the shells, and mince it: coarsely. Melt the ‘butter in a stewpan, fry- the shallots for e or '3 minutes without browning, then add the lobster) white sauce; parsley, lemon-juice, a pinch of nutmeg, as well as salt and pepper to taste; then stir over the ~tire until thoroughly“ hot. Beat the egg slightly, add it to the mixture, and cook until it begins as bind. Have ready the two halvesoi the large shell, put in the mixture, 'cover lightly with brown breadcrumbs, put 3 or 4 very am RECIPES FOR COOKING FISH 343 Pieces ct butter on the top,and bake tor to or is minutes in a moder- ate oven. Garnish with iried “parsley, Time—i an hour. Average Cost, 2s. 6d. Suiliclent for 4 or 5 persons. Seasonable at any time. 528.—-LOBSTERS, T0 BOIL. (Fr.-L—Homards.) Ingredients—1» 0‘ 31b. of salt to each gallon of water, Maillot-"Buy the lobsters alive, and choose those that are heavy 81191. 11111 of motion, which is an indication of their freshness. When all? fihbll is encrusted, it is a sign they are old ; medium-sized lobsters are the best. Have ready a stewpan oi boiling water, salted in the pro- portion mentioned above, put in the lobsters and keep them boiling quickly irqm so to 45 minutes, according to their size, and do not forget to Skin} Well1 1i boiled too long, the meat becomes thready, and, if] QM done enough, the s awn is not red. Rub the shells over with a kids butter or sweet 0' , which must be wiped off again- l Timon—small lobster, sq minutes to i an hour 3 large ditto, l to i qfan hour, £70133. Cost, medium size, is. to 3s, 6d. Seasonable all the year, but best from June to $eptember. To quosr LoesrensA-This shell-fish, it it has been cooked alive, as it ought lo ve been, will have a stiffness in the tail, which, it gently raised, will return with a spring. {Cam ven must be taken in time proving it, for it the tail is pullerilstraight out, 't will riot return. in Order to be, 800d, 10th should be weighty for their bul ; it light, t ey vi 1 be watery those of the medium size are always the best. Th should be broad acress the tail. The coral is red. The awnis sometimes sold uncooked at 3 . per ounc , and is then dark gree but i beco es red on um 11: should be robbed through. a sieve 11 th s Mlle butter ill w it I: out 511”! ‘ tor cutlets, etc. Small-sized lobsters are cheapest, and answer very 11 or sane? a“ r.—Coqui11es dc see—LOBSTER, COQUILLES 0F. Homard.) Ingredients.——r lobster, mushrooms, butter, white sauce (N0. 83th salt, pepper, nutmcg, short crust paste, parsley. MethemJ-Llne some small shell-shaped moulds with light paste crust: After pricking the paste with a idrk fill the lined moulds With “HOOORQQ rice hr dried peas, and bake them in a moderate even a golden~browm When kione, take out the rice or peas, and place the pastry shells on a sieve. Cut the meat of the lobster (preserved lobster of a reliable brand will do) into small dice,put it in a stewpan with some BhOpped mushrooms and butter, allowing 8 mushrooms and i an oz. oi butter to every 1} lb. of lobster. Stir oven the fire until: thordughlyl thy then moisten with white sauce.1 Season with pepper; salt, a little. grated nutmeg, and a pinch oi cayenne; Keep the mixture hot in a bale-mane so that it is ready for use when required. Warm the baked shells in the oven, fill them with the mixture, strew pvhr a little panurette (a preparation of grated rusks, used instead 0:! lobster coral ior deconta- tion), or some fried breadcrumbs 3 the tormenrhowever, makes the $11er more eflective. Dish up on small plates, and garnish With a sprig or two of parsley. A little anchovy-essence added. to the mixture will improve the flavour considerably. 344 HOUSEHOLD MANAGEMENT Tlme.-About 30 minutes... Average Cost, 2s. to res. 6d4 Sufficient for 8 persons. Seasonable from April to October. 53o.—LOBSTER CREAM (Hot). (Fa-Terms de Homard, Chaude.) Ingredients.—r lobster, 1 oz. of butter, 2 ozs. of flour, } oi a pint of milk, {- of a pint of cream, the yolks of 2 eggs, salt and pepper, cayenne. Method.--Melt the butter in a small stewpan, add the flour, pour in the milk, and stir over the fire until the panada (or culinary paste) leaves the sides of the stewpan clear, and fornis a compact tnass round the bowl of the spoon, then put aside to cool. Cut one claw of the lobster into small dice, and set aside until wanted ; pound the rest of the lobster in a mortar with the panada, yolks of eggs, and seasoning. Rub the mixture through a wire sieve into a basin, add the tlice or lobster, and the cream (stiny-whipped), and mix all well, but lightly, together. Turn into a well-buttered mould, cover with a buttered paper, and steam very gently for I hour. The saucepan must have a close-fitting lid to keep in the steam. The water Should “reach about half-way up the mould. Serve with a suitable sauce. Tlme.-About 12- hours, altogether. Average Cost, as. to as. 6d- Sumclent for 5 or 6 persons. Seasonable at any time. 531.-LOBSTER CREAM (Cold). (Fr.--Mousse de Homard, a la Supreme.) Ingredients.—r small lobster, 2 whitings, f gill of cream, 4 ozs. of butter, 2 ozs. of flour, 1 gill of fish stock made from bones of the whitings, 4 eggs, salt, paprika pepper, cayenne. bismuth—Skin the whitings, remove the bones, and use the latter for the fish stock required. Split the lobster, take the meat from the shell, out it into small pieces, pound it with the whitings together in a mortar, then pass through a wire sieve. Make a panada. with I on of butter, 2 ozs. of flour, and the gill of fish stock, and. work it thot'J oughly. Return the whiting puree to the mortar with the panada. mix well, and work in the yolks of 4 and the whites of 2 eggs. When well pounded pass all through a hair sieve, season with Salt“ paprika pepper, and a little cayenne. Whisk the 2 whites of .eggs to a stifi froth, also whip the cream, and add to the mixture. Have ready a plain charlotte or souffle mould, well buttered, three parts fill it with the above preparation, cover with buttered papers place it in a stewpan containing some boiling water, and. steam very gently for about 1* Of an hour. Serve very hot with Supreme sauce poured over. the cream- A little more cream may be added to the mixtttre than the above given quantity if a richer dish is desired, Tlme.--To steam about { hour. Average Cost, 35. to 35. 6d. Sum- elent for 7 or 8 persons. Seasonable at any times "Merv?" ._ , ‘RMQ‘ ta ._\ ' ‘. Cow‘th ‘ “Hun”. 'L'Mn .44, ‘.w 1'" q~~~ A H ' 7 - > ' ' " I. Pickled Mackerel. 2. Souchet of Flounders. 3. Oysters Seal Oped' 26 RECIPES FOR COOKING FISH 345 $32.-—LOBSTER CURRY. (Fr.—--Homard au kart.) _Ingredients.-r lobster (or tinned lobster of a reliable brand), i of a i911“ of fish stock and milk mixed, or all milk may be used, 1 table- 8p00niul of grated cocoanut, r dessertspoonful of curry- powder, Heaspooniul of flour, 1‘ teaspoonful oi hurry—paste, 2 ans. oi butter, 1 large onion, 1 apple (green gooseberries or rhubarb may be Substituted), salt, lemon-juice. Method.--Melt the butter in a stewpan, put in the onion (coarsely chopped), the flour and curry-powder, and try these gently ior 10 minutes. Add the stOck, milk, curry-paste, cocoanut, sliced apple, and salt, stir the mixture until it boils, then cover closely, and simmer gently for 1 hour, stirring occasionally. Remove the flesh from the lobster, and cut it ,into inch-square pieces. When the sauce is ready, rub it through a fine sieve or strainer, return it to the saucepan, add $83.80an to taste, and re-heat. Just. before it reaches boiling point, put in the pieces of lobster, cover closely, and draw the stewpan to the side of the stove for I 5 or 20 minutes, to allow the lobster to become hot and impregnated with the flavour of the Sauce, add lemon-juice to taste, and serve with boiled rice. Tlme.--About 2 hours. Average Costhzsa to 2s. 6d.]. Sumcient for 4 01' 5 persons. Seasonable from April to October. .NoteH-Crayfish, prawns and other fish may be curried according to the Sirettzitions given above; in all cases the fish must be cooked before being added, 9 t e sauce. 533.-*-LOBSTER CUTLETS. (Frl—Cotelettes de Homard.) Ingredientsa-d hen lobster; 11} ozs. of butter, 1 oz. of flour} of a pint 0t milk or water, 1 tablespoonful bi bream, 1 egg, breadcrumbs, salt, cayenne, parsleyJ frying fat.» Method.—-Remove the flesh from the lobster, and chop it into small pieces. Pound the spawn ’(ii any} with 1} an oz. of butter, and pass it through a hair sieve. Melt 1 oz. of butter in a small stewpan, stir in the our, add Tthe milk, and b0“ well. 'l‘hen add to it the lobster, cream, spavm, cayenne, and salt, ix well together, and turn on to a plate to cool. When the inixture is firm enough to mould,make it up into cutlets, cover them with egg and breadcrumb, and try until nicely browned in hot tat. Dish in a circle, putting a piece of lobster ieeler in each cutlet to represent a bone, and garnish with fried PMSleYQ TimeM-Aboutl z or 2} hours. Average Cost, rs. 9d. to 2s. 3d. Sullicient for 9 or 10 small Cutlets. Seasonable from April to October. $46 HOUSEHOLD MANAGEMENT 5347—LOBSTER CROQUETTES. (Fr.+-Croquettes de Homard.) For formula see Chicken Crbquettes, or use recipe given in tinned food section. 535.-LOBSTER DEVILLED. (Fr.--~Homard a la Diable.) Ingredients.—r good lobster, 3 tablespoonfuls of white breadcrumbs, a few browned breadcrumbs, I} ozs. of butter, 2 tablespoonfuls of white sauce or cream, Cayenne. Method.—Cut the lobster in two lengthwise, remove the meat care- fully, as the large shell must be kept whole, and chop the inea finely. Melt the butter, pour it on to the lobster, add the breadcrum s, and white sauce, season rather highly with cayenne, and mix well, Press the mixture lightly into the lobster shell, cover with ‘br wned bread- crumbs, put 3 or 4 pieces of butter on the top, and bake for about 20 minutes in a moderate oven. Serve hot or cold. Tlme.-From 35 to 45 minutes. Average Cost, 2s. to 3s. Sufficient fotJ 4 or 5 ’persons. Seasonable at any time. 536.-LOBSTERS, 'ro unass. Wash the lobster well before boiling, tie the claws securely, and throw the lobster, head first, into a saucepan of salted boiling water : this method instantly destroys life. Then boil the lobster gently from 20 to 40 minutes, according to its size, but avoid overcooking, which causes the flesh to become hard. When cool enough to handle, rub Over with a little salachil to brightBn the celour. When qifite cold; break off the claws and tail, and divide the latter lengthwise by the line running from head to tail. Place the body upright in the centre of a dish, with one-half. of the tail on either side, and at the ends arrange the claws, which should previously be cracked with a hammer without injuring the flesh. The dish should be garnished tastefully with parsley.1 Time—“From 20 to 40 minutes, Average Cost, 1s. 3d. to 3s, 6d. each” according to size. 537.-—LOBSTER, BAKED, FRENCH STYLE. Fr,--Homard an Gratin.) Ingredients-*1 lobster, 4 tablespoonfuls of white stock, 2 tablespan fuls of cream, pounded mace and cayenne to taste, bread-crumbs, puff paste. Method.—Pick the meat from the shell, and cut it up into small square pieces, put the "stock, .cream and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it id lRECIPES FOR COOKING FISH 347 the shell, which must be nicely cleaned, and have a border of puff-paste. Cover thith breadcrumbs, place small pieces oi butter over, and brown before the fire, or with a salamander. If tinned lobster is used, a shallow pie-dish replaces the shell. Time-'4 lot are hWYe harm 90:41 rel 6d} sumrlent‘ tot epemps Seasonsble at any time. 538.--LOBSTER MAYONNAISE. gFr.—-Mayonnalse de Homardj Ingredients-res large lobster. 4 filleted Gargone anchovies. I. herds b0i1ed egg, 6 stoned eliveS. 4 gherkins, u iew slices of pickled beetroot, a tablespoonful of capers. t largeo r 1 small kttuqes. Mayonnaise sauce. MethMut the lobster in two lengthwise. break the claws eareiully, remove the meat: intactgii possible. and nut the remainder oi the lobster into small pieces. Wash and; dry the lettuce, tear it into small Diem. put it into a bowl with the small pieces of lobster, and add gradually sufficient Mayonnaise to moisten the whole. Arrange this in the centre of a round dish in the form of a dome, mask it with very stiff Mayonnaise sau n W nun it wit 'ec f har - boiled egg. Garnish tasteiuclal‘y?m'tt sgiPS g; ancholzry, sfrggsfor meg; of gherkin, fancifully-cut pieces of beetrootl,‘ blivee', ind capers. Keep 61! ice until required, and serve as heel as possible 'l'lme,~T-Ha.l£ an hour. Average Cost. 3s. 6d. to 4s. Sulllelent toe 6 to 8 persons. Seasonable from April to October. Sweet—LOBSTER PATTIES. (F r.—-1»Petits Pfités dc Homard.) Ingredients-wt lb, of pufivpastp, 1 small lobster, ,1} 023. of butter, i 0i an oz, oi flour, the yolks of 3 eggs,} at a pint of fish stock or milk (about), } a gill of cream, i a teaspoonful oi lemon-juice, a iew drops Qi anchovy~essence, cayenne, salt, parsley. Method.—When giving the paste its last turn, roll it out to a thick- ness of i an inch, and with a hot wet cutter of 2} inches diameter stamp out 8 or 9 rounds p paste. Brush them over “the be ten egg, then make an inner ring t about l the depth of the paste with a r-inclr diameter cutter, previously dipped in hot water. 'Bake them in a hot oven trorn 20 to 25 minutess then remove and take care at thetops, scoop out the soit inside, and keep the patty+oases warms Melt the butterin a stewpan, add the flour, and cook a few minutes, then pour in the fish stock on milk, and Stir until the sauce boils. Simmer {or 30 minutes, add the cream, yolks oi eggs, lemon-juice, anchovy-essence; and seasoning to taste,simmergently until the yolksofthe eggs thicken, then pass through a cloth or fine sieve» Return to the stewpan, put in the lobsten (cut. into dice); when thoroughly hot put into the bases, put on the covers, garnish with parsley; and serve. 348 HOUSEHOLD MANAGEMENT Time.--} hour after the paste is made. Average Cost, as. 8d.,e1v clusive oi the paste. Sumelent ior 8 or 9 patties. Seasonable from April to October. 540.-LOBSTER, POTTED. (Fr.~Terrine de Homard.) lngredlents.—2 lobsters, 6 ozs. of butter, ground mace, grated nutmeg. salt and pepper. Method.—Remove the meat carefully from the shell, keeping the piece-9 as large as possible. Put them into a baking-dish with } of the butter, add a sprinkling of mace and nutmeg, season well with salt and pepper, cover with a dish or 2 or 3 folds of well-greased paper, and bake in a gentle oven for about 1 hour. Lift the pieces of lobster carefully into small pots, and pack them as close together as possible, otherwise a large amount of butter will be required. Strain the butter over them and when cold cover with clarified butter. 'l‘lme.--1} to i} hours. Average Cost, for this quantity, 3s. 6d. t0 4s. 6d. Sumelent for 5 or 6 small pots. 541.-LOBSTER, RAcour 0F. (Fr1—Ragoiit de Homard.) Ingredients.--I large lobster, I gill of white sauce, Nos 222, i a gill of fish stock or water, 2 yolks of eggs, 1 oz. of butter, mace, pepper and salt. Mamet—Remove the flesh from the shell, keeping it as whole as possible, and divide into pieces 1 inch square. Pound the spawnin a mortar with the butter, add a pinch of mace and salt and pepper to taste, and pass the mixture through a fine sieve. Put the sauce and stock into a stewpan, boil up, season to taste, and add“ the yolks of eggs, spawn, butter’ and lobster. Cook gently for a few minutes to remove the raw taste of the eggs, then serve. Tlme.—About } an hour. Average Cost, as. 6d. to 3s. sumclent for 5 or 6 persons. Seasonable, from April to October. 542.—-LOBSTER RISSOLES. (Fr, - Rissoles de Hdmard.) Ingredlents.--r small lobster, pufi-paste trimmings, I yolk of egg 1 or 2 tablespoonfuls of white sauce or fish sauce, } a teaspoonful of finely-chopped parsley, cayenne, egg and breadcrumbs, frying-fatw Method—Remove the flesh of the lobster from the shell, and chop it finely. Put it into a saucepan with the yolk of egg, white sauce» parsley, and a pinch of cayenne, and stir over the fire until thorougle hot. Season to taste, turn it on to a plate, and put aside until cold. Roll the paste out as thinly as possible, stamp out into rounds about 2 inches in diameter, and place a little oi the lobster preparation in the RECIPES FOR COOKING FISH 349 centre of each. Moisten the edge of the paste with cold water, fold over in a halt-moon shape, and coat carefully with egg and breadcrumbs, or, if preferred, egg and crushed vermicelli. Have ready a deep pan of hot fat, fry the rissoles to a golden-brown Colour, then drain well, dish up and serve. Tlme.-About 2 hours. Average Cost, 18. 3d to Is. rod. Sumclent for about 10 rissoles. Seasonable at any time. 543.--LOBSTER SALAD. (Fr.——Salade de Homard.) lngredlents.—r hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, z hard-boiled eggs, a few slices of cucumber. For dressing : 4 tablespoonfuls of oil, 2 tablespoonfuls of vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs, cayenne and salt to taste, } of a teaspoonful of anchovy sauce. These in- gredients should be mixed perfectly smooth, and form a creamy sauce. Method.-—-Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly mix it in the small salad. Blend all well together with the meat of the lobster. Pick the meat from the claws, cut it up into nice square pieces, put half in the salad, and reserve the other half for garnishing. Separate the yolks from the whites of a hard-boiled eggs, chop the whites finely, and rub the yolks through a sieve. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral and beetroot placed alternately, and arrange in small separate groups, so that the colours contrast nicely. Tinned lobsters may be used. Tlme.—About 20 minutes. Average Cost, 38. 6d. Sumclent ior 6 persons. Seasonable from April to October. Nola—A few crayfish make an effective garnish to lobster salad. 544.-—MACKEREL, BAKED. (Fr.---Maquereau Farci a la Maitre d’H6tel.) Ingredients—2 mackerel of medium size, veal forcemeat (see Force~1 meats), I 02. of butter or sweet dripping, pepper and salt, flour. Method.-Clean the fish, take out the roes, put in the forcemeat, and sew up the opening. Put them with the roes into a baking-dish, add the butter or dripping, dredge with flour, sprinkle well with salt and pepper, and bake from 30 to 40 minutes, basting occasionally. Serve with parsley sauce, or melted butter sharpened. by the addition of lemon-juice, and finely chopped parsley. Tlme.—About 1 hour altogether. Average Cost, 6d. to 9d. each. Sutllclent for 4 or 5 persons. Seasonable irom April to July. 350 HOUSEHOLD MANAGEMENT 545.--MACKEREL, BOILED,WITH PARSLEY SAUCE. (Fr.—Maquereau Bouilli.) Ingredients.--2 mackerel, water, salt, parsley sauce (No. 31 r ). Kenneth—Remove the roes, wash the fish, put them into the fish kettle, with just suflicient hot water to cover them, and add salt to taste. Bring the water gently to near boiling point, then, draw the kettle aside, and cook very gently for about 10 minutes. If cooked too quickly, or too long, the skin is liable to crack, and spoil the ap— pearance of. the fish. It is a sure indication that the fish is sufficiently cooked when the skin becomes loose from the flesh. Drain well, place the mackerel on a hot dish, pour over them a. little parsley sauce, and serve the remainder separately in a tureen. Fennel and anchovy sauces may also be served with boiled mackerel. Tlme.-+From 16 to t? minutes. Average Cost, 6d. to 9d. Each, Sum- elent for t or 6 persons. Seasonable from April to July, ‘I‘nl: MACKERIL (Pr. Wears) is not only one of the most elegantly shaped, but one of the mes! beautifully coloured of the fish that inquent our coasts. The characteristic metach lustre of its bod is familiar to all. The mackerel is a migratory fish, and visits in enorumus shoals the coasts 0t EnsXand in May and June, end those at See and in uly and August. It is captured by means of drift-nets, in which it is caught by eatangling its h in the meshes. The mackerel spawns in Max and June. ‘Ihe Romans were uainted with this fish, and made from its fat the celebrated " serum, as" relish." The mackerel rar y exceeds thewelghect 3 1h. ; itscrdinary lengthis between :4 and g inches.t taken out 9! the water it dies immediately, and tor a short time emits s phov - ereseea $46.--MACKEREL, BROILED. (Fr. --~ Maquereau Grille.) lngredlents.--i large mackerel, a little salad-oil, or butter, salt and pe per. inhom—Do not wash the fish, but wipe it clean and dry. Split it down the back, sprinkle it well with seasoning, and brush lightly over with salad-oil or warm butter. The fish has a more delicate flavour if wrapped in a well-buttered paper, but it may be broiled without it. The fire must be clear, and the fish should be turned irequently. Allow :5 to 20 minutes for a mackerel of medium-size, and a few minutes longer when broiled in paper. Serve with Maitre d’Hétel butter or Maitre d’Hdtei sauce (No. 200). Time—~15 to 25 minutes. Average Cost, from 6d. to rod. Sulllclent for 2 0r 3 persons. Seasonsble from April to July. 547.—MACKEREL, FILLETS 0F. (Fr,--Filets de Maquereau a la Béchamel.) Ingredients.--s medium-sized mackerel, 1 of a pint of Béchamel sauce, 1% ozs. of butter, I teaspoonful of lemon-juice, salt and pepper. Method.--Wash, dry, and fillet the fish. Melt the butter in a sauté* pan, and fry the fillets without browning them. Remove the fish and keep it hot, put in the Béchamel sauce, and bring nearly to boiling point ; then return the fish to the stewpan, cover closely, and simmer RECIPES FOR COOKING FISH 351 gently for id minutes. Remove the fish. carefully to a hot; dish, add the lemon-juice to. the sauce, season if necessary, and strain over the fish. Tlme.—About i» an hour. Average Cost, 6d. to Is. Sufllclent for 4 Perseus. Seasonable from April to July. $48.---MACKEREL, PICKLED. (F r.--Maquereau Mariné.) lngredlents.—2 or 3 mackerel, } a pint of vinegar1 water, 12 pepperJ corns, 2 bay-leaves, allspice, salt and pepper. Method.—Clean and wash the fish and take out the rose. Place the mackerel in an earthenware baking-dish with the roes (mackerel are best in that part of the season when the roes are not full grown), sprinkle them well with salt and pepper, add the bay-leaves,allspice, peppercorns, vinegar, and about 1- of a pint of water, cover with a greased paper, and bake in a cool oven for nearly 1 hour. Let them remain in the liquor until required. Tlme.--Ab0ut 1 hour. Average Cost, 6d. to is. each. Sumelent for 4 or 5 persons. Seasonable irom April to July. 549.—-MACKEREL, SMOKED. (F r.—Maquereau fume.) lngredlents.—Mackerel, common salt, to each 8 ozs. of which add 1 0:. of saltpetre. Method—Clean and open the fish, empty the inside and dry thoroughly. Cover thickly with salt and saltpetre, let them remain from 24 to 36 hours, according to size, then drain well. Hang the mackerel in a row by means of a stick pushed through the sockets of the eye, and dry them in the sun or expose them to the heat of the fire for a day or two. If the ordinary means of smoking in the chimney are available they should be employed; it not, half fillanold cask, open at both ends,with sawdust,put a red-hot iron in the middle of it,and suspend the fish across the cask, which must be covered to keep in the smoke. In about 30 hours the fish will be ready. 5 5o.—-—MULLET, GREY. (F r.—Surmulet.) lngredlents.--4 grey mullet. Method—Clean the fish, and, if very large, place them in warm salted water ; if small, they may be put into hot water, and cooked gently for :5 or 20 minutes. Serve with anchovy or melted butter sauce. 'l‘lme.-From 15 to 20 minutes. Average Cost, re. gds to 2s. Allow 1 small mullet to each person. Seasonable all the year, but best irom July to October. ' Tue Gmr Harm (Fr. and!) Is quitea (time fish from the red mullet. which belongs saute family at the MsUsdae. 'lhe grey, or true mullet, of the tamily Hugs'h'du, is found round the English coasts, sndattains tothelmgthoi r6 teaoinches. 352 HOUSEHOLD MANAGEMENT 55:.—-MULLET RED, GRILLED, MAiTRE D’HéTEL STYLE. (Fr.——Rougets grillés a la Maitre d’Hotel.) lngredlents.—3 or 4 fish, salad-oil, maitre d’hotel or parsley butter. salt and pepper. MethodPProcure 3 or 4 fresh red mullet, wipe them with a damp cloth, and make 3 or 4 incisions across each fish with a sharp’knife. Put the fish on a dish, pour over them 3 or 4 tablespoonfuls of salad- oil, season with salt and pepper, and let them stand thus for about’ 1 hour. Meanwhile, prepare some Maitre d’Hé‘tel butter, made with 1 oz. of butter, chopped parsley, and lemon juice. See that the gridiron is perfectly clean, and the fire suitable for grilling. Grease the gridiron, place the red mullet on it, and cook them slowly over, or in front of, a bright fire, turning frequently. When done put some Maltre d’Hotel butter on a dish, place the red mullets upon this, spread a little more Maitre d’Hotel butter on top of each fish, garnish with fresh parsley, and serve hot. Tlme.--To grill, fromro to I 2 minutes. Average Cost, 2s. 6d. to 3s. Sufficient for 6 or 7 persons. Seasonable at any time, but best in the insummer, 552.*-MULLET RED, GRILLED. (Fr.---Rougets Grilles.) lngredlents.—3 moderate-sized fish, 2 ozs. of butter, 1 dessertspoon- ful finely-chopped parsley, pepper and salt, the juice of a lemon. Mamet—After cleaning the fish, replace the livers with some finely- chopped parsley and seasoning, mixed with butter. Wrap each fish in an oiled paper, sprinkling over them some of the seasoning, and grill them over a red fire, holding a salamander above so as to avoid turning them. When done, squeeze the juice of the lemon over them, and serve. Tlme.--To grill, from 10 to 12 minutes. Average Cost, 2s. 6d- Sulllelent for 3 or 4 persons. Seasonable at any time, but most plentiful in summer. 553.—-MULLET RED, IN CASES. (Fr.--Rougets en Papillottes.) Ingredients—4 small red mullet,} an oz. of butter, 1} an oz. of flour, 1} a teaspoonful of anchovy sauce, a glass of sherry, salt, cayenne, oiled paper. Method.-Clean the fish, remove the fins and gills, but leave the in— side, as the liver is considered the choicest part of the fish. Fold ea 11 mullet in oiled or buttered paper, and bake gently from 20 to 2 5 minutes- Knead the butter and flour smoothly, add it, together with the anchovy essence and the sherry, to the liquor which has oozed from the fish. FISH. v Q ‘ »' Jl'hmi~ . ~ A v. ‘ 1 4 e . i. . , _ V _ . ‘ .;mnt“h;§‘1$ I . I ' \ ‘ { p a . t ‘l t _ S _ ayon ' naise of Salmon. 7—Salmon au Naturel. 8— Brown Trout. 9—Smelts. RECIPES FOR COOKING FISH 353 season to taste, and simmer for 10 minutes. Serve the fish without the paper, and the sauce in a sauce boat. Time—About 35 minutes, altogether. Average Cost, 2s. 6d. to 3s. Sufllcient ior 4 persons. Seasonable at any time, but more plentiful in summer. 554.-MULLET, RED, WITH TARTAR SAUCE. (Fr.—-—Rougets Sauce Tartare.) Method.—Prepare and cook the fish as in the preceding recipe, but without the paper cases, or grill them, and serve with Tartar sauce (see Sauces, No. 213). 5 5 5.---MUSSELS. (F r.--Moules.) Ingredients.-—-1 quart of mussels, r oz. oi butter, } an 02. of flour, the yolks of 2 eggs, I tablespoonful of vinegar, 1 teaspoonful of chopped parsley, salt and pepper. Method.—Brush the shells thoroughly, and wash the mussels in several waters. Put them into an iron saucepan without water (or into a steamer). Sprinkle with a little salt, spread a clean wet cloth over them, cover, and let them cook in the steam until the shells open a. little. Take them out of the shells, and. strain the liquor into a basin. Carefully remove the little weed which is found under the black tongue. Melt the butter, add the flour, and cook ior 3 or 4 minutes, then pour in the mussel liquor, and stir until it boils. Cool slightly, then add the yolks oi the eggs, vinegar and parsley, season to taste, 'and stir by the side of the fire until the eggs thicken. Put in the mussels to re-heat, and serve in the sauce. Tlme.—About 4} an hour. Average Cost, 8d. to mod. Suiflcient for a or 3 persons. Seasonable all the year, but best in winter. 556.——0YSTERS DEVILLED. (Fr.—-Huitres a la 'Diable.) Ingredients.--r dozen oysters, 1 oz. ofl butter, cayenne, salt, lemon, brown bread, butter. Method.--Open the oysters carefully so as to preserve as much of the liquor as possible, and leave them in their shells. Sprinkle them lightly with salt, and more liberally with cayenne, and to each one add a small piece of butter. Place the oysters on a gridiron over a clear slow fire until thoroughly heated, then serve with sliced lemon and thin brown bread and butter. Tina—4 minutes, to cook. Average Cost, as. per dozen. from September to April. 557.—OYSTERS, FRICASSEED. (F r.-—-Fricassée aux Huitres.) Ingredients.--18 large oysters, 21} ozs. of butter, i of an oz. of flour,‘ N Seasonable 354 HOUSEHOLD MANAGEMENT I gill of white stock, 1- of a gill of cream, the yolks of 3 eggs, I teaspoonful of lemon-juice, salt, nutmeg, white pepper, 10 small heart- shaped slices of fried bread. lethod.—Open the oysters, preserve the liquor, remove the beards, put the oysters in a stewpan with 1 oz. of butter and a little oyster liquor. Season with a pinch of salt, a grating of nutmeg, and a pinch of pepper. Stir over the fire for 2 minutes and strain. Melt the re~ maining I} ozs. of the butter in a stewpan, stir in the flour, cook slightly without browning and dilute with the liquor from the oysters, the remainder of the oyster liquor, and the stock. Stir until it boils, simmer for about 10 minutes, then add the cream, the yolks of the eggs, and the lemon-juice, and stir the mixture over the fire a few seconds longer to bind the yolks. Pass the sauce through a fine strainer or tammy-cloth, put it in a saucepan with the oysters, heat thoroughly, but on no account allow it to boil. Serve on a hot dish, garnished with crofites of fried bread and a few sprigs of parsley. ‘l'lme.--Aboum 5 minutes. Average Cost, 3s. 6d. Sullleieut for 6 persons. Seasonable from September to April. 558.—0YSTERS, FRIED. (Fr.—-Huitres frites.) Ingredients—4 ~dozen oysters, fritter batter, } a teaspoonful of finely-chopped parsley, i of a saltspoonful of grated lemon rind, frying- fat. Methodz—Blanch the oysters in their own liquor, strain just before boiling point is reached, drain and dry them well. Make the batter as directed, and add the parsley and lemon-rind. Dip each oyster separately in the batter, fry in hot fat until crisp and lightly browned, then drain well and serve. Tlme.--'1‘o fry, about 4 minutes. Average Cost, as. per dozen. able from September to April. 559.-—0YSTER FRITTERS. (Fr.--Beignets aux Huitres) Ingredients—~12 large oysters, 3 ozs. of flour, } of a pint of tepid water, I tablespoonful of salad-oil or oiled butter, the whites of 3 eggs, salt, frying-fat. Method.--Make a batter by stirring the water and salad-oil, gradually into the flour; when perfectly smooth add the salt, and lastly the stiifly whipped whites of eggs. Beard the oysters, dip them in the batter. and fry them in hot fat until they acqmre a golden-brown colour. Tlme.—§ an hour. Average Cost, 1s. 9d. to 2s. 3d. Sufficient for 6 persons. Seasouable from September to April. Season- Tn: Ore-run (Fr. bunny—This delicious molluse is the type of the family Otsraddae, the member! of which are characterized by their in uivalve shells, La, me half or valve being larger than the other. The valves are connected with a die of strong nerves in the body of the oyster, and by their neenethebivelveieehletoholditedullstightlytogethee. Theoyetc'lmeetpr ' l ' RECIPES FOR COOKING FISH 355 eggs are known as M, and enormous quantities of on are promiced item May to September. The 8 at on becoming free consists of s tiny body enclosed within a minute shell, and is furnished with aments by which it first swim ireely about, and then fixes itself to some substance. The 0 ter, Which possesses a complete digestive system, consisting of a mouth, stomach, intestine and 'ver, obtains its food from the minute organisms m' articles of matter which flow into its mouth by the currents of water which pass th its tom the time oi the Romans, who highl appreciated the oysters of Britain, this shell-ti has a favourite delicacy, not only for its rich vour, which depends upon its feeding ground, but also for the nutritive qualities it possesses, making it especially useful for invalids. Oysters attain their full growth in about three years, and in their attached state form ‘t oyster-beds”; the most celebrated 0 those in En land are the Whitstable and Colchester beds. Oysters are largely cultivated in France, Denmark, oiland, ortugal, and America, and large quantities are imported into Great Britain from the Continent and the ignited States. Owing to over- ' , the oyster-beds of England and France have become seriously impaired. Special laws relating to the capture and preservation of oysters are in tome, and the oyster fishery is undm the control of Fishery Boards, subject to the Board of Trade. The close time for deep-sea oysters is iromjune r5 toAugust4, andforother kinds fromMay :4 to Augusta. 560.-0YSTER FRITTBRS. (Fr.i--Beignets aux Huitres.) (Another Method.) Ingredients—Is oysters, 12 small thin slices of bacon, } a lemon parsley, frying-fat, frying-batter. Method.--Sprinkle the oysters with lemon-juice, and roll each one in a slice of bacon just large enough to enclose it. Make the batter as directed, No. 5 59, put in the prepared oysters one or two at a time, take them out on the point of a skewer, drain slightly, and at once drop them into hot fat. Fry a pale golden-brown colour, drain well, and serve garnished with crisply-fried parsley. ‘l‘lme.-To fry, about 4 minutes. Average Cost, as. per dozen. 56I.-—OYSTERS, TO KEEP. Place them in a tub or Other suitable vessel, cover with salt and water, let the oysters remain undisturbed for '13 hours, then drain off the water. Allow them to stand an0ther :2 hours without water, then repeat the process until required for use. 562.-—OYSTERS, MARGUERITE STYLE. (Fr.— Huitres a la Marguerite.) lngredlents.—-r dozen large oysters, 1} a stick of celery (white part only), 11} ozs. of butter, r glass of sherry, t teaspoonful of cornflour, 24 large picked shrimps, a little stock, lemon—juice, seasoning, and Chopped parsley. Method.—-Beard the oysters, cut them in halves, and blanch them in their own liquor, which should be preserved. Wash and trim the celery, using only the white portions, chop it up rather finely, and drain well on a cloth. Melt 1 oz. of butter in the chafing-dish or small stew-pan, add the celery, and fry for about 10 minutes. Then add the wine, the oysters, and their liquor, and season with salt and. pepper. Mix the cornfiour with a little cold stock, and incorporate this with the oysters, etc. Stir until it boils, adding a little more stock to moisten. Flavour with a few drops of lemon-juice, and add the shrimps. Put in the remainder of the butter, and cook very gently for 5 minutes. Sprinkle with chopped parsley, and serve from the chafing-dish. 356 HOUSEHOLD MANAGEMENT Time.— 20 minutes. Average Cost, 2s. 6d. to 3s. or 4 persons. Seasonable from September to April. 563.--0YSTERS, MARINER’S FASHION. (Fr.— Papillons d’Huitres, a 1a Mariniére.) lngredients.--18 sauce oysters, } glass Chablis, r tablespoonful oi chopped parsley, 1 tablespoonful of chopped shallots, 1 oz. of iresh breadcrumbs, 1 oz. of butter, } a lemon, salt and pepper. Method.--Beard the oysters, and put them with their liquor in a pie- dish; pour the white wine over them, and let it stand for about an hour. Mix the parsley, chopped shallots, and breadcrumbs, and season to' taste with salt and pepper. Range the oysters in a buttered fireproof baking-dish, pour over a little of the liquor and wine, and cover with the mixture of breadcrumbs, etc. Divide the remainder of the butter into small pieces, and place them on top. Bake in a fairly hot oven for about 15 minutes. Squeeze a little lemon-juice on top, and send to table in the baking-dish. Tlme.--»To bake, about 15 minutes. Average Cost, 2s. 9d. to 3s. 6d. Sumelent for 5 or 6 persons. Seasonable from September to April. 564.-—0YSTER OMELET. (Fr. --- Ornelette aux Huitres.) lngredlents.—6 eggs, 6 oysters, r tablespoonful of white sauce or fish sauce, I tablespooniul o£ milk, salt and pepper, r oz. of butter. Method—Blanch. the oysters in their own liquor without allowing them to boil, then divide them in halves or quarters, and mix with them the sauce, and seasoning to taste. Beat the eggs well, add the milk, and salt and pepper to taste. Melt the butter in an omelet pan, when hot pour in the eggs, stir until the mixture begins to set, then place the oyster preparation in the centre, told the sides in, finish cooking, and serve. Timer-Altogether, 20 minutes. Average Cost, 1s. 6d. to 2s. 6d. 565.—OYSTER PATTIBS. (Fm—Petites BouchéeS aux Huitres.) lngredlents.--t lb. of pun-paste, 24 oysters, 2 ozs. of butter, 1 oz. of flour, the yolks of 3 eggs, 1» Of a pint of fish stock or milk (about), i a gill of cream, } a teaspoonful oi lemon-juice, salt and pepper, parsley. Method.-—When the paste has had the necessary number of turns, roll it out to a thickness of about i an inch, and with a hot wet cutter 0i 3} inches diameter stamp out 8 or 9 rounds of paste. Brush these ever with beaten egg, then make an inner ring to about half the depth oi the paste with a cutter 1 inch in diameter, previously dipped in hot Suliicient for 3 RECIPES FOR COOKING FISH 357 water. Bake them in a hot oven for 20 or 25 minutes, then remove and take care of the tops, scoop out the soft inside, and keep the patties warm until required. Meanwhile put the oysters and their liquor into a saucepan, let them come to the boil, drain them, put the liquor aside, remove the beards, and out each oyster in two. Melt the butter in a stewpan, add the flour, and cook for 3 or 4 minutes, add the oyster liquor with enough milk to make half a pint, and stir until the sauce boils. Simmer for 10 minutes, add the cream, the yolks of the eggs, lemon-juice, and seasoning to taste ; simmer again gently until the yolks of the eggs thicken, then pass through a tammy-cloth or fine sieve. Re-heat, add the oysters, and when thoroughly hot, place in the pufi-paste cases, put on the covers, garnish with parsley, and serve. Time—Q an hour after the paste is made. Average Cost, about 2s. 6d., exclusive of the paste. Sufficient for 8 or 9 patties. Season- able from September to April. 566.-—0YSTER SAUSAGES. Ingredients-12 sauce oysters, 1 lb. of veal, } of a lb. of suet finely- chopped, 1 thick slice of bread, 1 egg, butter or dripping for frying, salt and pepper. Method.-Open the oysters, preserve the liquor, remove the beards, and cut the oysters into very small pieces. Strain the liquor over the bread, let it soak until soft, then drain off any unabsorbed liquor, and beat the bread with a fork until no lumps remain. Pass the veal 2 or 3 times through a mincing-machine, add the suet, bread, salt and pepper to taste, and lastly the oysters and egg. The preparation may be improved by being well pounded in a mortar, but it is not abso- lutely necessary. When ready, press into skins, or shape in the form of small sausages, roll lightly in flour seasoned with salt and pepper, and fry in hot butter or fat. Tlme.--A1together, 1} hours. Average Cost, zs. 3d. 567.-—0YSTERS, SCALLOPED. (Fr, -— Escalopes aux Huitres.) Ingredients.--24 oysters, 1 oz. of butter, 1 oz. of flour, 1» pint of white Stock, 2 tablespoonfuls of cream, pepper, salt, breadcrumbs, butter. Method.——-Remove the beards of the oysters and simmer them about 10 minutes in the oyster liquor. Have the oysters ready in a small basin, strain the liquor on to them, and cover the basin to keep in the steam. Melt the butter in a stewpan, add the flour, cook for z or 3 minutes, then pour in the stock and the oyster liquor, and stir until the sauce boils. Simmer for 2 or 3 minutes, to ensure the flour being thoroughly cooked, then add the cream and the oysters, and season to taste. Have ready some Well-buttered scallop-shells, in which the 358 HOUSEHOLD MANAGEMENT oysters should be served, fill them with the oysters and the sauce, cover with breadcrumbs, pour on a. little melted butter, and bake in a quick oven just long enough to brown the surface. ’l‘lme.--Altogether, 30 to 3 5 minutes. Average Cost, 3s. 3d. to 3s. 9d. Sulllclent for 6 persons. Seasonable from September to April. 568.—0YSTER SOUFFLE (Fr.--Soufflé aux Huitres.) lngredlents.--z small whitings, 6 large sauce oysters, t} ozs. of flour, 2 ozs. of butter, about 4; pint of milk, 5- gill of cream, 1} a teaspoonful of anchovy-essence, 3 eggs, seasoning. Method.--Skin the whitings, remove all the meat. from the bones, and pound it in a mortar. Melt the butter in a stewpan, add. the fi0ur, and cook a little without browning ; moisten "with the milk and. oyster liquor, stir briskly until quite smooth, then add the cream. Cook a little longer, but stir all the while. Remove the beards from the oysters, cut the latter into dice, and put them into the mixture ; season to taste with salt, pepper and nutmeg, work in the yolks of the eggs, the anchovy-essence, and the pounded fish. Whisk the whites of the eggs to a stiff froth, and mingle them carefully with the mixture. Three parts fill a well-buttered souffle tin or Charlotte mould, steam for about 45 minutes. Remove from the mould, and serve with a white sauce. 'l‘lme.--To steam, about 45 minutes. Average Cost, as. Sufficient for 6 persons. Seasonable from September to April. 569.——0YSTER sourrtss, Small. (Fr.--Petits Souffiés aux Huitres.) Ingredients—6 large sauce oysters, 2 eggs, i- pint of milk (about) 1 oz. of butter, 1 oz. of flour, salt, pepper. Method.—Remove the beards of the oysters, simmer them in the oyster liquor for 10 minutes, and cut the oysters into small pieces. Melt the butter in a stewpan, stir in the. flour, add the milk, boil well, then let it slightly cool. Separate the whites of the eggs from the yolks, and whisk them to a stiff froth ; add the yolks one at a time to the contents of the saucepan, and beat well. When thoroughly mixed put in the oysters, oyster liquor, add seasoning to taste, and lastly the whites of the eggs, which must be added as lightly as possible to the mixture. Have ready some well-buttered china cases, half fill them with. the mixture, and bake for about 15 minutes in a moders ately hot oven, or steam them over a saucepan of boiling water for 20 minutes. The soufilés may be baked in paper cases, but the latter must previously be well buttered or oiled. Tlme.--Altogether, about 40 minutes. Average Cost. 1s. 6d. Allow 8 80qu for 6 persons. Seasonable from September to April, RECIPES FOR COOKING FISH 359 57o.-—OYSTER VOL-AU-VENT. (Fr.—-Vol-au-Vent aux Huitres.) Ingredients.—-1 lb. of putt-paste, 24 oysters, 2 ozs. of butter, r oz. of flour, the yolks of 3 eggs, f of a pint of fish stock or milk (about), i a gill of cream, } a teaspoonful of lemon juice, salt and pepper, Parsley. Method.—Roll out the paste as directed in the preceding recipe. Take a large, fluted oval cutter, dip it into hot water, and stamp out 2 pieces of paste.1 Remove the centre of One piece of paste with a hot wet smaller cutter. Wet the edge of the piece of paste which is intact, place the ring of paste on the top of it, and brush the surface with yolk of egg. Bake in a hot oven ;when done, scoop out a little of the inside, fill with the oyster mixture (see oyster patties), and decorate with a little lobster coral and parsley. Tlme.--To bake, about 20 minutes. Average Cost, 39. to 3s. 6d., exclusive of the paste. Suilleient for one vol-au-vent. Seasonable from September to April. 57I.---PERCH, BOILED. (Fr.--Perche bouilli.) Ingredients.—4 perch, salt. Method.—The peculiarity of the perch is the difficulty experienced in removing its scales. Sometimes it is boiled and the scales removed afterwards, but a better plan is to plunge the fish for 2 or 3 minutes into boiling water, and then scale it. Before boiling, the fish must be washed in warm water, cleaned, and the gills and fins removed. Have ready boiling water to cover the fish, add salt to taste, and boil them gently from 10 to 20 minutes, according to their size. Serve with Hollandaise or melted butter sauce. 'l‘lme.--ro to 20 minutes. Average Cost, 6d. to rs. each. Suflleient for 4 or 5 persons. Seasonable from May to Februaer Note.—Tench may be boiled the same way, and served with the same sauces. Tn Psacrl (Fr. Mahdi.st is One of the best and inost common of fresh-water fish found in nearly all the rivers and lakes of Britain and Ireland, and the whole of Euroge within the temperate zone. It is extremely voracious, and has, contrary to the usual nature of esh-water fish of prey, the pemiliarity of bein gregarious. The teeth of the perch are numerous and large; its scales are denord, or comb-sha ; the gill-cover and dorsal fin are furnished with spines; the tail and pectoral finsareofabrightred colour. May tothemiddleof Julyisthebestseasoniorsn lingforperch. Large numbers of this fish are bred and preserved in the ponds of Hampton Court an Bushe Park. 9 perch possesses great vitality, and will live for a considerable time out of water it its gills k t must. The bass is frequently called the sea-perch. The Curtains Psacn of India, by a remar - able arran ement of the cells of the haryngeal bones, which retain moisture in the gills for a consider- 'bl°peri ,isabletomigrateov andlnsearchofafreshsupplgofwaterwhenthepoolsinwhich 1' has Peen living are dried up. It progresses by means of its sti s iny fins. 'Ihe name " climbing at: 'hasbeengiventothefishtromthesupposition thatitclim theroughstemsofthepalm- 572-—PERCH, FRIED. (Fr.—Perche frite.) fl Inzl‘eilients.---4 perch, egg, breadcrumbs, frying-fat, salt, pepper, our, 360 HOUSEHOLD MANAGEMENT Method.-Scale, clean, wash, and dry the fish thoroughly. Sprinkle with salt and pepper, dredge well with flour, brush over with beaten egg, and cover them with breadcrumbs. Have ready some hot fat, fry the fish until nicely browned, drain well, and serve with anchovy. shrimp, or melted butter sauce. Tuna—About 20 minutes. Average Cost, from 6d. to rs. each. Allow 1 medium-sized fish to each person. Seasonable from May to February. 573.-—PERCH, STEWED. (Fr.—-Perche au Vin Blane.) Ingredients—4 perch, -} a pint of good stock, } of a pint of white wine, 2 ozs. of butter, I oz of flour, 1 dessertspooonful of finely—chopped parsley, 1 dessertspoonful of finely-chopped onion, i a. teaspoonful of anchovy-essence, I bay-leaf, a bouquet—garni (parsley, thyme, bay-leaf), 1 clove, salt and pepper, lemon-juice. Method.—Scale, clean, and wash the fish, and remove the fins and gills. Melt half the butter in a stewpan, fry the onion without brown- ing, then add the stock, wine, anchovy-essence, bay-leaf, bouquet- garni, and clove, and simmer for 10 minutes. Put in the fish, and let them cook gently for about 10 minutes, then lift them out carefully on to a hot dish, and keep them warm. Melt the remaining oz. of butter in a stewpan, stir in the flour, and cook for z or 3 minutes, then add the liquor (strained), in which the fish was cooked, and stir until it boils. Add the parsley and lemon-juice, season to taste, and pour Over the fish. Time.—About 30 minutes. Average Cost, 6d. to rs. each. Allow 1 medium-sized fish to each person. Seasonable from May to F6b1'l1'l ary. 574.—-PIKE, BAKED. (Fr.—Brochet Farci.) Ingredients.-I small pike (about 4 1b.), 4 ozs. of veal forcemeat (No. 412), 1 egg, brown breadcrumbs, butter, or fat for basting. Method—Wash, clean, and scale the fish, and remove the fins and gills. Fill the inside with forcemeat, sew up the opening, brush over with beaten egg, and cover with breadcrumbs. Sometimes the fish is trussed in a round shape, the tail being fastened in the mouth by means of a. skewer. Before putting the fish in the oven it should be well basted with hot fat or butter, and as this fish is naturally dry it must be frequently basted, and kept covered with a greased paper while cooking. Bake gently from 40 to 4 5 minutes, and serve with a suitable sauce. Tlme.--Alt0gether, about 1 hour. Average Cost, about 2s. 6d. Sul‘llclent for 8 to rd persons. Seasonable from September to February. e" I 1 (Z; ,5; ~si, IL - » . s _' ‘ i 11 v"* m new , 3. ' I. Salmon Cutlets. 2. Fried Uysters. 3. Skate with Butter. 27 Ne \ bk" . Mtl'rsn’v‘ . .E 1. Salmon Dariolcs. 2. Whiting Souffle. 3. Lobster Cutlets“ RECIPES FOR COOKING FISH 361: 575.--PIKE, BOILED. (Fr.--Brochet Bouilli.) Ingredients.--r pike, salt, vinegar. Method.—~Pour boiling water over the fish until the scales look dull, then plunge it into cold water, and remove the scales at once with the back of a knife. Empty the fish, remove the gills and fins, and wash well. Have ready a fish-kettle of warm water, add salt and vinegar to taste, put in the fish, and boil gently until the fish separates easily from the bone (one weighing 4 1b. would require about 2 5 or 30 minutes). Serve with Hollandaise, anchovy, or melted butter sauce. Tlme.--According to size, from i to t hour. Average Cost, 3d. to 6d. per 1b. Sumcient for 8 persons. Seasonable from September to February. Tar Pix: (Fr. Wilma—0n account of its vcraci . the pike is frequently called the " fresh-water shark.” The common pike occurs in the rivers and _ es of Europe, especial! in the northern parts and North America. In Russia and Lapland it attains to lar e dimensions. e body of the pike is long, of an olive-brown colour, tinted with green above and very-white below; the lower jaw pro- jerts, and is furnished with numerous strong teeth. 'Ihe pike spawns in the spring; its young are called " jack " and “ luce.” The fishing season for pike is from May to Feb , the fish being caught by nets, lines, and " trimmer ” lines. Owing to its extreme veracity the pi e commits great depreciation among other fish, and is espede harmful to trout. It is a very long-lived fish, and frequently attainstoagreat age. InScotian the pikeiscalled the“gedd.” The fleshof thepike is considered to be very wholesome, but it is somewhat dry. 576.—-PIKE, CRIMPED AND FRIED. (Fr.--—Brochet recrépi.) Ingredients.—Pike, egg, breadcrumbs, frying-fat, salt, piquant, an- chovy or brown caper sauces. Method.--Pike for this purpose should be fairly large and quite fresh. Scale and clean the fish thoroughly, cut it into finch slices, and cover these with very cold water. Let them remain until the flesh becomes sufficiently firm, then dry well, and rub lightly with flour seasoned with salt and pepper. Brush over with beaten egg, coat carefully with breadcrumbs, and afterwards fry in hot fat until lightly browned“ Drain well, garnish with crisply-fried parsley, and serve the sauce Separately. . Time—i hour. Average Cost, 3d. to 6d. per lb. Seasonable at its best, from September to March. 577.—PIKE, FILLETS 0F, ITALIAN STYLE. (F7.— Filets de Brochet a l’Italienne.) Ingredients.--r medium-sized pike, I} ozs. of butter, } of a pint of brown sauce, No. 233, 2 tablespoonfuls of tomato puree, 2 tablespoon- fuls of sherry, salt and pepper. Method.—Clean, skin and cut the fish into neat fillets. Melt the butter in a baking-dish1 put in the fish, basis it well, and sprinkle liberally with salt and pepper. Cover with a greased paper, cook gently for 15 minutes, then add the sauce, tomato puree and sherry. Continue \0 cook slowly for about 20 minutes, then transfer the fish very rare‘ 362 HOUSEHOLD MANAGEMENT fully to a hot dish, and strain the sauce over. If liked, the baking— dish maybe rubbed over withacut clove of garlic before putting in the fish. Times—About 40 minutes. Average Cost, 3d. to 6d. per lb. Seasonable from September to March. 578.—PIKE, STEWED. (Fr.--Brochet en comp6te.) Ingredients—1 small pike, slices of bacon, 1 oz. of butter, } a pint of stock or water, 1 glass of sherry, salt and pepper. Methot—Wash, clean and dry the pike, place it in a stewpan, in which the butter has been previously melted, and cover with slices of bacon. Put on a close-fitting lid, let the fish cook in the steam for I 5 minutes, then add the stock and wine, and season to taste. Simmer very gently for about } an hour, then serve on a hot dish with the gravy strained round. ’l‘ime.--To stew, about } an hour. Average Cost, 3d. to 6d. per lb. Seasonable from September to March. 579.---PILCHARDS. Pilchards are rarely found on the British shores, except at St. Ives, Mount’s. Bay, Mevagissy, and one or two other places on the coast of Cornwall and Devon. The pilchard may be distinguished from the herring by the fin, which is exactly in the middle of the back, while in the herring it is nearer to the tail. The taste of the pilchard is similar to that of the herring, but it is more oily. Pilchards quickly lose their freshness, and therefore are not often sent uncured to any great distance from the places where they are caught. In a cured condition they are largely exported. Pilchards may be dressed accord- ing to the directions given for cooking herrings. 580.-—PLAICE, BAKED. (Fr.—Plie Farcie.) Ingredients.-1 medium-sized plaice, 2 tablespoonfuls of white bread- crumbs, 1 tablespoonful of finely-chopped suet, t dessertspoonful of finely-chopped parsley, * of a. teaspoonful of mixed herbs, a. pinch of nutmeg, salt and pepper, 1 egg, pale browned breadcrumbs, a little fat or butter, milk. Method.—Mix the white breadcrumbs, suet, parsley, herbs and nutmeg together, season well with salt and pepper, add i» the egg, and enough milk to thoroughly moisten the whole. Make an incision down the centre of the fish as for filleting, raise the flesh each side as far as pos- sible, and fill with the forcemeat. Instead of drawing the sides of the fish close together, fill up the gap with forcemeat, and, with a knisz flatten the surface to the level of the fish. Brush over with the remain— ing half of the egg, cover lightly with the pale browned breadcrumbs, place a few small pieces of butter on the top, and bake from 20 to 30 minutes in a moderate oven. Serve with a suitable sauce. RECIPES FOR COOKING FISH 363 Time—To prepare and 000k, irom 35 to 40 minutes. Average Cost, rs. to 1s. 6d. Sufficient for 3 or 4 persons. Seasonable all the year. caNote.-The forcemeat may be varied by using shrimps or oysters (sea Fish kes). Tn Pure: (Fr. MM is one of the commonest species of the Pleuranedidas, or fiat-fishes, and is found in large quantities on the coasts of Engiand, and the Baltic and Mediterranean seas. Its upper-sideisbrownwithredororangespots. 'I‘heplaieeteedsnearthebottmnotthesee,andis caught by trawl nets. AlthOugh less dehcate in flavour than the sole, the plaice is a favourite fish 58r.--PLAICE, FILLETS 0F, WITH WINE SAUCE. (Fr.—Filets de Plie au Vin Blane.) Ingredients.-r medium-sized plaice, a glass of Chablis or Sauterne wine, 6 mushrooms, 1 blade of mace, 2 Ozs. of butter, 1 shallots, f oz. of flour, 1 gill fish stock, the yolk of r egg, pepper and salt. Method.-Take the black skin 05 the fish, remove the fillets, trim these as neatly as possible, and cut each into 2 or 3 fillets of an even size. Place these in a buttered sauté-pan,season with pepper and salt, moisten with the wine and about a tablespoonful of mushroom liquor ; add also the blade of mace, and the shallots, peeled and cut in two. Cover the fillets with a piece of buttered paper, and cook in a moderately heated oven for about t 5 minutes, or less, according to the thickness of the fish. In the meantime, prepare a white roux or, thickening, with the remaining butter and the flour, moisten with a gill of fish stock, a little hot milk, and the liquor from the fillets, stir the roux until it boils, and let it simmer for :0 minutes. Cut the mush- rooms into slices. Season and strain the sauce, add the yolk of the egg, heat up long enough to bind the ingredients t0gether, then add the muShrooms. Dish up the fish, pour the sauce over the fillets, garnish and serve. Tlme.-About i an hour. Average Cost, is. 6d. to 1s. 9d. Sufficient for 4 or 5 persons. Seasonable all the year round. 582.--PLAICE, FRIED. ‘Ffr-I—Plie Frite.) Ingredients.--r medium-sized plaice, egg, breadcrumbs, frying-fat, flour, salt and pepper, parsley. Method.—Wash, dry, and fillet the fish, and cut it into pieces con, venient for serving. Season a good tablespoonful of flour rather highly with salt and pepper, and in it dip each piece of fish, then brush over with egg, cover with breadcrumbs, and fry in hot fat until nicely browned. Garnish with tried parsley, and serve with anchovy, shrimp, or melted butter Sauce. Tlme.--To prepare and cook, about I} an hour. Average Cost, 18. 3d. to 18. 6d. Sufficient for 5 or 6 persons. Seasonabb all the year round. ' 364 HOUSEHOLD MANAGEMENT 583.--PLAICE, FRIED. (Another Method.) Ingredients.—r medium-sized plaice, flour, salt and pepper, frying- fat 0r oil. Method.-Prepare the fish as in the preceding recipe, but instead of coating the fish with egg and breadcrumbs, slip each piece into a. thick smooth batter made of flour and water. Time.—To fry, about 10 minutes. Average Cost, 18. to rs. 4d. Sulliclent for 3 or 4 persons. Seasonable all the year round. 584.--PLAICE, 0R SOLES, ROLLED. (F r.--Paupiettes de Plie.) Ingredients.—-r plaice or 2 soles, lemon-juice, pepper and salt, i a shallot, r bay-leaf, parsley, 2 cloves, 1 oz. of butter, 1 oz. of flour, i a pint of fish stock, (I gill of milk, 1 gill of water, I tablespoonful of cream). Method—Fillet the plaice, season the fillets with salt, pepper, and lemon-juice. Roll them, and put them on a greased baking-sheet with a greased paper over them. Put the bones into a stewpan with the milk and water, bay-leaf, parsley stalks, cloves, and shallot, and simmer for 20 minutes. Melt the butter, add the flour, and cook for a. few minutes, then add the fish stock, and stir the ingredients until they boil. Bake the rolled fillets for about 10 minutes or until cooked sufficiently, and season to taste. Dish them neatly on a hot dish, strain the sauce over, sprinkle alittle chopped parsley on the top, and serve very hot. Time.--’l'o bake, from 5 to 10 minutes. Average Cost, rs. 3d, to is. 6d., when plaice is used. Sufficient for 5 to 6 persons. Seasonable all the year round. 585.--T0 son. PRAWNS, 0R SHRIMPS. (F r.--Crevettes.) Method.--Prawns should be very red, and have no spawn when cooked 1 much depends on their freshness, and the way in which they are cooked. Throw them into boiling water, salted, and keep them boiling for about 7 or 8 minutes. Shrimps should be done in the same way, but less time must be allowed. It may easily be known when they are done by their changing colour. Care should be taken that they are not over- boiied, as they then become tasteless and indigestible. Tlme.-Prawns, about 8 minutes ; shrimps, about 5 minutes. Average Cost, prawns, 9d. to ts. 6d. per dozen j shrimps, 4d. to 6d. a pint. Seasonabie all the year. Tn: Puller (Fr. aerate) is e crustacean allied to the lobsters and crabs, and resembles the shrimp in its apwmut it is much larger and more delicate in flavour. Its colour is light orange-grey and the ' oet trans t ; it changes to red when boiled, and becomes opaque. The prawn abounds in various parts of e English coeet, especially in the south and south-west. RECIPES FOR COOKING FISH 365 586.—PRAWNS, CURRY 0F. (Fr.--Crevettes a l’Indienne.) Ingredients.—2 dozen prawns, I} ozs. of butter, 1 dessertspoonful of curry powder, 1 dessertspoonful of flour, 1 sour apple coarsely-chopped, I small onion sliced, 1 tablespoonful of cocoanut grated,I r teaspoonful of lemon-j nice, i a pint of stock, salt. Method.—-She11 the prawns and put them aside. Melt the butter in a stewpan, fry the onion without browning, then add the curry. powder and flour, and fry slowly for at least 20 minutes. Add the stock, apple, cocoanut, and a little salt, simmer gently for I} an hour, then strain and return to the stewpan. Season to taste, add the lemon- juice, put in the prawns, and when thoroughly hot serve with well- boiled rice. Tlme.—About 1 'hour. Average Cost, 2s. 6d. to 6s., according to the size of the prawns. Sufficient for 5 or 6 persons. Seasonable at any time. 587.--PRAWNS, TO SERVE. In the centre of a dish place a dariol mould, or a small basin when a larger base is required, and cover it with a small serviette. Arrange the prawns around in the form of a pyramid, garnish with tufts of parsley, and serve. 588.-—PRAWNS, 0R SHRIMPS, POTTED. (F r.—Terrine de Crevettes.) Ingredients.—-t quart of fresh prawns or shrimps, } of a lb. of fresh butter, cayenne, pounded mace or nutmeg, a little salt. Method—The fish should be perfectly fresh and as large as possible. Boil, then shell them and divide them slightly, and pound to a paste in a mortar with the butter and seasoning. Rub through a fine sieve, press into small pots, cover with clarified butter, and when cold tie down closely. Time.-8 minutes, to boil the prawns. Average Cost, rs. 3d. to 2s. Seasonable at any time. 589.——SALMON BAKED, ITALIAN STYLE. (Fr.—Saumon étufé a l’Italienne.) Ingredientsa—About 2 lb. of salmon (middle), 2 small shallots (peeled and chopped), r teaspoonful of chopped parsley, salt and pepper, grated nutmeg, 1 small glass of claret, Génoise or tomato sauce. Method.—Cut the fish into 2 or 3 even-sized slices, place these on a well-buttered baking-tin or saute-pan. Season with salt, pepper, and a little grated nutmeg, sprinkle over the chopped shallots and 366 HOUSEHOLD MANAGEMENT parsley, and place the remainder of the butter on top of the fish. Moisten with the wine, and bake for about 15 minutes, basting the fish frequently. When done, dish up, and pour some Génoise or tomato sauce over the slices of salmon. The essence left in the pan iniiwhich the fish was baked must be utilized for fiavouring the sauce. Tlme.—To cook, about 15 minutes. Average Cost, 3s. 6d. Sufilclent for 8 persons. Seasonable from April to August. 590.~SALMON, BOILED. (Fr.---Saumon bouilli.) Ingredients.—Salmon. For the court-bouillon (or highly-seasoned fish stock) allow to each quart of water I dessertspoonful of salt, I small turnip, 1 small onion, 1} a leek, I strip of celery, 6 pepper-coma, a. bou- quet-garni (parsley, thyme, bay-leaf). Method.—Put into the fish-kettle just enough water to cover the fish, and when boiling add the prepared vegetables, and cook gently for 30 minutes. In the meantime, wash, clean, and scale the fish, and tie it loosely in a piece of muslin. Remove any scum there may be on the court-bouillon, then put in the fish and boil gently until sufficiently cooked (the time required depends more on the thickness of the fish than the weight ; allow 10 minutes for each lb. when cooking a thick piece, and 7 minutes for the tail end), then drain well, dish on a folded napkin, garnish with parsley, and serve with sliced cucumber, and Hollandaise, or other suitable sauce. Tlme.—From 7 to 10 minutes per lb. Average Cost, from Is. 3d. to 2s. 6d. Sufilclent, allow from 4 to 6 ozs. per head. Seascnable from April to August,ll 591.—-SALMON, BOILED. (Fr.—Saumon bouilli.) (Another Method.) Ingredients.—Salmon, salt, boiling water. Methods—Scale and clean the fish, and put it into the fish-kettle with sufficient boiling water to just cover it, adding salt to taste. The boiling water is necessary to preserve the colour of the fish. Simmer gently until the fish can be easily separated from the bone, thus en- suring its being thoroughly cooked, otherwise it will be unwholesome. but on the other hand, if over-cooked it will be dry and insipid. Drain well, dish on. a folded napkin, garnish with cut-lemon and parsley, and serve with lobster, shrimp, or other suitable sauce, and a. dish of thinly-sliced cucumber. ’l‘ime.--According to size. Average Cost, rs. 3d. to as. 6(L per lb. Suth- clent—Allow 4 oz. per head, when served in the fish course of a dinner. Seasonable from February to September, but most plentiful in July and August. To Cnooss SALIOIe—‘To be gnod, the belly should be firm and thick, and this may readily bl ascertained by feeling it with the thumb and finger The circumstance of this fish having "1 gills, t.th given as a standing rule in most cookery books, as a sign of its goodness, is not at ell to be relied on, for this appearance can be produced artificially. RECIPES FOR COOKING FISH 367 592.—SALMON BAKED WITH CAPER SAUCE. (Fr.—Saumon, Sauce aux Capres.) Ingredients—2 slices of salmon, } of a lb. of butter, i a teaspoonful of chopped parsley, 1 shallot, salt and pepper, and grated nutmeg to taste. (Caper sauce No. I 32.) Method.--Lay the salmon in. a baking-dish, place the pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish. Baste frequently and when done place the salmon on a dish, pour caper sauce over it, and serve. Salmon dressed in this way with tomato sauce is very delicious. Tlme.--About 1 of an hour. Average Cost, 3s. 6d. Seasonable from April to August. Sufficient for 6 persons. 593.—-SALMON, COLLARED. (Fr.—-Saumon au Four.) Ingredients.--t small salmon, vinegar, salt and pepper, mace, cayenne, peppercorns, allspice, bay-leaves, cloves. Method—Cut off the head and tail, wash and scale the fish, and cut it in two lengthwise. Only 1 half is required for a roll, therefore either 2 rolls must be made, or the other half dressed in another way. Mix together 1» a teaspoonful of salt, 1- of a. teaspoonful of pepper, 3. good pinch each of mace and cayenne. Remove the bones and skin from the fish, spread it flat on the table, and rub the inside well with the seasoning. Roll up the fish, and bind it firmly with string. Have ready a. stewpan, just large enough to hold the fish, containing boiling water and vinegar, in the proportion of {of a pint of vinegar to 1 pint of water, and add 12 peppercorns, } a teaspoonful of allspice, 2 cloves, 2 bay-leaves, and salt to taste. Put in the fish, and simmer gently for about I hour. When done, place in a deep earthenware vessel, and when the liquor is cold pour it over the salmon, and let it remain until required for use. Tlme.—To prepare and cook, about 1} hours. Average Cost, 1s. 3d, to 2s. 6d. per 1b. Sumclent for I dish. Seasonable from April to liugust. 594.—-SALMON, CRIMPED. (Fr.—Saumon recrépi.) Salmon should be crimped as soon as possible after being caught. 'Deep gashes about 2 inches apart should be made on both Sides of the 55h. which should at once be plunged into cold water and allowed to remain for 2 hours, changing the water 3 times at least. 595.—-SALMON, CURED OR SALTED. Ingredients—Salmon, saltpetre, salt. Method.—Split the fish in halves, remove the bone, dry well with a soft cloth, and sprinkle liberally with salt. Let it remain thus for 24 hours, then drain and dry thoroughly, and divide the fish into pieces 368 HOUSEHOLD MANAGEMENT to pack conveniently in a large jar. Add 1 oz. of saltpetre to 12 ozs. of salt, rub the mixture well into the fish, and pack closely in a jar with salt between the layers. If the salt, when dissolved, does not cover the fish, make a. little strong brine, and add it, when quite cold, to the contents of the jar. sod—SALMON, CURRY 0F. (Fm—Saumon a l’Indienne.) Ingredientsa-r} lb. of cooked salmon, 1 oz. of butter, I dessertspoonful of curry-powder, r dessertspoonful of flour, 1 sour apple (or a corres- ponding amount oi rhubarb or green gooseberries)coarse1y-chopped, I small onion sliced, 1 teaspoonful of lemon—juice, } a teaspoonful of anchovy-essence, 1} a pint of fish stock or water, salt. Method.—Me1t the butter, try the onion without browning, then add the curry-powder and flour, and fry slowly tor about 20 minutes. Add the fish stock. or water, apple, onion, and salt to taste, simmer gently for i an hour, then strain, replace in the stewpan, and add the anchovy-essence, lemon-juice, and seasoning, it necessary. Have the fish ready freed from skin and bones, and separated into large flakes, put it into the prepared curry sauce, make thoroughly hot, and serve with well-boiled rice. Time.-About 1 hour. Average Cost, as. 6d. to 35. Sufficient for 5 or 6 persons. Seasonable from April to August. 597.—SALMON CUTLETS. (Fr.--—C6telettes de Saue mon en Papillotes.) Ingredients.—Slices of salmon, butter, pepper and salt, anchovy or caper sauce. Method.—Cut the slices 1‘ inch thick, and season them with pepper and salt. Butter some sheets of white paper, enclose each slice of fish separately, and secure the ends of the paper case by twisting tightly, broil gently over a clear fire, and serve with anchovy or caper sauce. Tlme.-From 10 to r 5 minutes. Average Cost, rs. 3d. to 2s. 6d. per 1b. Seasonale from April to August. 598.——SALMON DARIOLES. (Fr.—Darioles de Saumon a la Moscovienne.) Ingredients.--About 1 lb. of cooked salmon, 6 large oysters, 1 large trufiie, r hard-boiled egg, } an 02. of anchovy-paste, a teaspoonful of tarragon vinegar, 1- of a gill of cream, about 1} a pint of aspic jelly, 4 filletted anchovies, a tew slices of cucumber, red chilies, a pinch of cayenne, salt and pepper, grated nutmeg, ice. Method.-~Flake the salmon, line 6 to 8 small dariole, bouche, or RECIPES FOR COOKING FISH 369 tirnbale moulds with a thin layer of aspic jelly, decorate with a few thin slices of truffles, some nice flakes of salmon, and a few strips of red chilies. Set the garnish well with a little aspic, and put it aside to cool. Pound the remainder of the fish in a mortar together with 6 cooked oysters, the hard-boiled egg, and the anchovy-paste ; season With a pinch of cayenne pepper, salt, and a. little grated nutmeg. Rub throughafine sieve, add the tarragon vinegar, the cream, and about t gill of aspic jelly, mix the ingredients well together, and then fill the moulds. Put the anchovy fillets and a few slices of truffles between the farce, or stuffing, in filling. If the mixture does not quite fill the moulds, supply the deficiency with aspic jelly, and stand the moulds on the ice until required. For serving, immerse the moulds in tepid Water, turn out the contents quickly, and place them on a round dish, garnish round the sides with chopped aspic and a few fancifully-cut slices of cucumber. Tlme.—About 1 hour. Average Cost, 3s. to 3s. 6d. Sumclent for 6 persons. Seasonable at any time. 599.--SALMON, FILLETS OF, MORNY STYLE. (Fr.--Fi1ets de Saumon a la Mornay.) lngredients.—-2 slices of salmon, from i- to 1 inch in thickness, 2} ozs. of butter, 1 oz. of flour, 1 of a. pint of fish stock, {- of a pint of cream, 1 onion coarsely-chopped, a bouquet-garni (parsley, thyme, bay-leaf), I tablespoonful of grated Parmesan cheese, 1 dessertspoonful of lemon- juice, salt and pepper. Method.-—Melt half the butter in a shallow stewpan or saute-pan, try the onion and the salmon quickly on both sides, then add the stock (boiling), the bouquet-garni, salt and pepper, cover closely, and simmer gently for 20 minutes. Meanwhile, melt the remainder of the butter in a stewpan, add the flour, and cook for 5 minutes. When the fish is done, take it out on to a hot dish and keep it warm. Strain the stock on to the flour and butter, and stir until it boils. Simmer for 5 minutes, add the cream, cheese, lemon-juice, season to taste, pour the mixture over the fish, and serve. Time.-—About 40 minutes. Average Cost, from rs. 3d. to rs. 9d. per lb. Suflieient for 5 or 6 persons. Seasonable from April to August. boa—SALMON, FRIED. (Fr.——Saumon Frit.) (Jewish Recipe.) lngredlents.--r} lb. of salmon, a small flask of olive-oil. Method—Pour the oil into asmall but deep pan, set over a clear fire, and when it ceases to bubble, put in the salmon, previously cleaned and dried with a cloth, and fry it gently until it is completely cooked through. It should be only a golden brown, and when the salmon 370 HOUSEHOLD MANAGEMENT has acquired this colour, the pan should be placed where the fish will cook slowly, so as to prevent it becoming darker. When thoroughly done, drain and leave it to get cold, and serve it upon a fish paper, garnished with parsley. Tiara—About } hour to cook the fish. Average Cost, 2s. 6d. Sum- clent for 4 persons. Seasonable from April to August. Tn SALMON (Fr. scam) is the type of the famll Salmons'da, which forms the first sub-order, theMalacopta-s'ofthethlrdorderoffishes tbeT ,orhshpossessingabonyskeleton,andhaving the skull composed of distinct bones. The ventral fins are abdominal, the second dorsal fin is soft and without rays, and the swim-bladder is developed. The head of the salmon is smooth; its teeth are laced in the upper and lower jaws, palate, and roof of the mouth; the edges of the tongue are not ed. The colour of the salmon is steel-blue on the head and back, and silver-white on its lower ts» The salmon lives in both salt and fresh-water, and is found distributed over the north of urope and Asia, and in the great rivers of North America. It spawns in the late autumn or the be 'nning of winter, and ascends the rivers, often to a great distance, for that purpose. The s wn is positedinashallow grooveinthesandorgravel, andcoveredover by the action of the ' and fins of the fish. Salmon after sgzwning are known as halts. Thgvyoun are hatched about March, and through three stages fore attaining full maturity. en hatched the y are call pan, and remain under that designation some fifteen months to two years, living in the sh ows of their native stream. The second stage is that of the small, or salmon-try, when the fins become darker and the body more silvery, and the young fish in shoals migrate to the sea. 0n returning from thesea, whereithasrapidlyincreasedin growth,to therivers, itisknownasthegn'lse, orsahnom pad, and weighs on the average from 4 lb. to 6 lb. The grilse on its return to the rivers spawns for the first time. Again going back to the sea the grilse gradually increases in size, and becomes the salmon. The salmon is the finest of food fishes, characterized by its orange-coloured flesh, and is called by Isaac Walton the “ " of fresh-water fish." It is esteemed of so much importance, that special Acts of Parliament have passed to regulate the salmon fishery and preserve the fish. A close-time for salmon fishing in England and Wales, including also the Esk in Dumfries, is fixed for nets from September 1 to February I, and for rods from November 2 to February 1. In Scotland it is for nets from August :7 to February 10, for rods, from November r to February to, with certain local exce tions. In Ireland there are many variations of the close-time, but the nettin close-time must not less than 108 days. It is illegal to sell fresh salmon between September 3 and ebruary 1, except salmon imported from foreign countries. There are also special penalties for capturing or selling “ unclean salmon, i.e., salmon recently spawned or full of spawn. The salmon is caught by the rod or by specially constructed nets. The principal salmon fisheries in England and Scotland are those of the Tweed North Esk Dee, Tay, Severn Avon and Spey. Salmon is very abundant is the rivers of North America, an large quantities of tinned salmon are exported thence to Great ritain. 6OI.—SALMON WITH GENEVESE SAUCE. (Fr.—Saumon Sauce Génévoise.) lngredlents.--z slices of salmon, } a pint of good stock, } of a pint of Madeira or other white wine, a ozs. of butter, 1 oz. of flour, 1 dessert- spoonful each of chopped-onion and parsley, 1 carrot sliced, a bouquet-1 garni (parsley, thyme, bay-leaf), a blade of mace, the juice of a lemon, a teaspoonful of anchovy—essence, cayenne, salt and pepper. Method.--Melt 1 oz. of butter in a stewpan and fry the onion until slightly browned, add the stock, wine, parsley, carrot, bouquet-garni, mace, anchovy-essence and seasoning, and boil gently for 30 minutes, then strain, and return to the stewpan. Bring the sauce to boiling point, put in the. slices of fish, and let them. simmer gently about 20 minutes, or until the fish separates easily from the bone. Mean- while melt the remaining oz. of butter in another stewpan, add to it the flour, stir and cook over the fire for 4 or 5 minutes. When the fish is done, remove it carefully to a hot dish, pour the liquor on to the butter and flour, stir until smooth, then simmer for 5 or 6 minutes- Add the lemon-juice to the sauce, season to taste, strain over the fish, and serve. RECIPES FOR COOKING FISH 371 Tlme.—-From r to 1} hours. Average Cost, 3s. to 35. 6d. Sumclent for 6 persons. Seasonable from April to Augustr 6oz.--—SALMON jELLY. (Fr.—--Ge1ée de Saumon.) Ingredients.—-r tin of salmon, 1 pint of clear stock, I oz. of French gelatine, 2 whites of eggs. Method.—Dissolve the gelatine in the stock and season to taste. Cook the whites of eggs in a dariol mould or small cup until, firm, and when cold out into thin slices and stamp out into fancy Shapes. Drain the oil from the salmon, and remove all skin and bones. Cover the bottom of a mould with jelly, let it set, and then decorate with white of egg. Set the garnish with a little jelly, add slayer of salmon, cover with jelly, and put aside until set. Repeat until the mould is full. Keep on ice or in a cool place until wanted, then turn out, and serve. Time—About 2 hours. Average Cost, Is. to Is. 3d., in addition to the stock. 6o3.--SALMON, MAYONNAISE 0F. (Fr.~—Saumon en Mayonnaise.) Ingredients.—Cold boiled salmon, lettuce, cucumber, beetroot, gher- kins, capers, boned anchovies, hard-boiled eggs, Mayonnaise sauce (No. 201). Method.—A Mayonnaise of salmon may consist of a large centre-cut, a thick slice, or the remains of cold salmon cut into pieces convenient for serving. In all cases the skin and bone must be removed, and the fish completely masked with thick Mayonnaise sauce, the stiffening properties of which are greatly increased by the addition of a little liquid, but nearly cold, aspic jelly. When procurable, a little endive should be mixed with the lettuce, for although the somewhat bitter flavour of this salad plant is disliked by many people, its delicate, feathery leaves greatly improve the appearance of any dish of which it forms a part. Many other garnishings, in addition to those enumerated above, may be used ; the leaves of the tarragon and chervil plants, and fancifully-cut thin slices of truffle, being particularly effective when used to decorate the surface of Mayonnaise sauce (see Lobster Mayon- naise, No. 201 ). Average Cost—Salmon, rs. 3d. to as. 6d.. per lb. 6o4.-—SALMON MOULDED IN JELLY. Ingredients-di- lb. of cooked salmon, r pint of clear stock, I oz. of French gelatine, I white of egg, 1 tablespoonful of sherry or water, I tablespoonful of vinegar. Methodfi-Soak the gelatine in the cold stock for I} an hour, then stir the mixture over the fire until dissolved, and draw it aside to cool slightly. Whisk the white of egg with the sherry or water, and the- vinegar, and add it to the stock when considerably below boiling 372 HOUSEHOLD MANAGEMENT point. Whisk briskly until boiling, let the preparation stand undis- turbed for 10 minutes, then strain through a jelly bag, and when quite cold and on the point of setting, pour a little into a mould. Divide the salmon into large flakes, and as soon as the jelly in the mould hardens, cover lightly with pieces of salmon. Add a layer ot jelly, let it set, and cover with salmon, repeating the process until the mould is tull. Keep on ice until ready to serve. Tlme.-About 4 hours. Average Cost, 2s. 6d. to 35., exclusive of the stock. 605.—SALMON,PAUPIETTES OF, REGENCE STYLE. (Fr.--Paupiettes de Saumon a la Régence.) Ingredients.--About 2} lb. of salmon (jowl), 1 large whiting, 3 ozs. oi panada, z ozs. oi butter, the yolks oi 2 eggs, 1 tablespoonful oi Béchamel sauce, seasoning, 1 teaspoonful oi finely-chopped parsley, preserved mushroom heads for garnish, Régence sauce (No. 270). Method.-Remove the fillets of salmon irom the bone, cut ofi the skin, divide each fillet in half lengthwise, and cut them into rather thin long slices of even size, trimming them neatly. Skin and bone the whiting, pound it in a mortar until smooth, add the panada, mix well, then add the egg yolks, about 1 oz. of butter, the Béchamel sauce, and the chopped parsley. Season to taste with salt, pepper, cayenne and nutmeg, and rub through a fine sieve. Spread each slice oi salmon with a layer oi this iarce or iorcemeat, roll up into paupiette shapes, and tie each with string or skewer them t0gether in twos or threes. Place them in a saute-pan containing 1 oz. of melted butter, divide the remainder of the butter into little bits, placing these on the top of the paupiettes, cover with a buttered paper, and cook in a moderate oven from 20 to 25 minutes, basting frequently. When done, take up, remove the skewers or string, and dress the paupiettes on a hot dish. Have the Régence sauce nicely heated, add the mushroom heads, allowing 1 large head for each paupiette ; place the mushrooms on the paupiettes, sauce over carefully, and serve hot. Tlme.—-To cook. from 20 to 25 minutes. Average Cost, 5s. to 65. Sufilclent for 10 persons. Seasonable from April to August. 6o6.—SALMON, PICKLED. (Fm—Saumon Marine.) Ingredients—Salmon, } an oz. of whole pepper, } an oz. of whole all- spice, I teaspoonful of salt, a bay-leaves, equal quantities of vinegar and the liquor in which the fish was boiled. Method.—Aiter the fish comes irom table, and the bones have been removed lay it in a clean deep dish. Boil the liquor and vinegar with the other ingredients for 10 minutes, let them stand to get cold. then pour them over the salm0n, and in :2 hours it will be ready tor use RECIPES FOR COOKING FISH 373 Tlme.—ro minutes. Average Cost, rs. 3d. to as. 6d. per lb. Season- sble from April to August. 607.—-*-SALMON, POTTED. (F r.--’l‘errine de Saumon.) lngredlents.—Cold salmon, clarified butter, anchovy-essence, pow- dered mace, salt and pepper, cayenne. Method.—Free the fish from skin and bone, then pound it thoroughly in a mortar. Add by degrees the seasoning, and the anchovy-essence and clarified butter a few drops at a time, until the right consistency and flavour is obtained, then rub the ingredients through a fine sieve, press into small pots, and cover with a good layer of clarified butter. Fresh salmon may also be potted (see Potted Lobster, No. 540). Average Cost.-—Sa.lmon, from 1s. 6d. to zs. 6d. per lb 608.—SALMON, SMOKED OR KIPPERED. Ingredients.-—Salmon, equal quantities of common salt and Jamaica pepper mixed together, also a mixture composed of 1 lb. of salt, 3 ozs. of coarse sugar, 1 oz. of saltpetre. Method.--Scale the fish, split it down the back, remove the head and all the backbone except 3 inches at the tail. Clean and dry the inside thoroughly, then rub well with salt and Jamaica pepper, and let it remain thus for 24 hours. Drain well, rub the fish 2 or 3 times with the mixture of salt, sugar and saltpetre, let it stand for 2 days, and then'rub it again with the mixture. Now stretch the fish on sticks, hang it by the tail, exposed to the rays of the sun or the heat of the fire, for 3 or 4 days, and afterwards suspend it in the smoke of a wood or turf fire until dry—usually from r 5 to 20 days. Sometimes salt and Jamaica pepper alone are used, but the process is exactly the same. The peculiar flavour possessed by some varieties is due to juniper bushes being used as fuel instead of wood or turf. 609.--SALMON, SMOKED TO COOK. (FA—Saumon Fume) lngredlents.—Smoked salmon, salad-oil. Method.—Cut the fish into small thin slices, brush them over with salad-oil, and enclose them in oiled papers. Grill the slices over a 810w, clear fire for 7 or 8 minutes, turning them 2 or 3 times during the process. Serve with oiled butter, or any fish sauce that may be liked. ’l‘lme.-7 or 8 minutes. Average Cost, 3s. 6d. per lb. for smoked salmon, 6Io.--SALMON SMOKED, DEVILLED. (Fm—Sau- mon fumé a la Diable.) lngredlents.--Smoked salmon, wheat triscuits, salad-oil, devilled butter, No. x 59, salt and pepper, cayenne. 374 HOUSEHOLD MANAGEMENT Method.-Cut the triscuits across in halves, soak them for 3 or 4 minutes in salad-oil, then drain well, and sprinkle liberally with salt. pepper and cayenne. Toast the triscuits on both sides, cover them with thin slices of smoked salmon, and add a layer of devilled butter. Place them in a. hot oven for a few minutes, then serve. Tlme.—About 15 minutes. Average Cost, for smoked salmcn, 3s. 6d. per lb. 61 r.--SALMON STEAKS. (Fm—Tranche de Saumon.) These may be enclosed in an oiled or buttered paper, and either grilled or fried in hot butter in a saute-pan. Or they may be coated with egg and breadbcrumbs and tried. Serve with sliced cucumbeii and a suitable sauce. 6rz.-—SALMON, DARIOLES 0F. (F r.—-Petites dar— ioles de Saumon.) Ingredients.-i of a lb. of cooked salmon, a a pint of Mayon— naise sauce, stiffened with i or a gill of well-reduced aspic,r gillof plain aSpic jelly for lining, tarragon and chervil leaves, 1 large trume. ice. Method.-~Line six to eight small diriole moulds with dissolved aspic jelly, decorate with the herb leaves and trume, and, when set, coat with a layer of prepared Mayonnaise. Flake the fish. season with MayOnnaise, and add the remainder of the trufiles. chopped coarsely. Fill up the moulds 3 parts full with dressed salmon, finish filling with some Mayonnaise and aspic. Put the moulds to set upon the ice, turn out, dish up, garnish with small green salad and chopped aspic, then serve. Tlme.—1- hour. Average Cost, 2s. 6d. to 3s. Sufficient for 6 persons. Seasonable at any time. 613.—SALT FISH WITH CREAM. (FL—Moms a la Creme.) Ingredients.-3 or 41b. of salt cod-fish of average size, I pint oiwater» i pint of milk, 1} ozs. of flour, 11; ozs. of butter, pepper. Method.--Divide the fish into very small fillets, put them into 3 stewpan with the water and milk, and simmer for -} an hour. Knead the flour and butter to a smooth paste, put it into the saucepan in very small pieces, and simmer for about 10 minutes, or until the liaison (01 thickening) of butter and flour becomes smoothly mixed with the liquid Add pepper to taste, and Serve. Timer-40 minutes. Average Cost, sauce, 9d.; cod from 4d. to 19 per lb. Sufficient for 8 or 10 persons. Seasonable during lent. RECIPES FOR COOKING FISH 37s 614.—-SALT FISH AND PARSNIPS. (F r.»--Morue aux Panais.) Ingredients.--2 lb. of salt cod, 12 young parsnips, egg sauce. No. 297. Method.—Wash the fish, and soak it in cold water for 12 hours, or longer if very salt, changing the water every 3 or 4 hours. Cover the fish with cold water, and bring slowly to simmering point, then draw to the side of the stove and cook very gently for 20 minutes, or until the fish leaves the bones. Meanwhile prepare the sauce according to the directions given. Boil the parsnips, if small cut them lengthwise into 2, or, if large into 4 pieces. Drain the fish well, then place it on a hot dish, pour the sauce over, and garnish with the parsnips. Tlme.—About 40 minutes. Average Cost, cod, 4d. to Is. per Ib. Sulllclent, for 4 or 5 persons. Seasonable during Lent. 615.--SCALLOPS OF FISH. (Fr.-—Escalopes de Poisson au Gratin.) Ingredients.-The remains of cold fish of any kind, to each } lb. of which allow 1} ozs. of butter, 2 ozs. {of flour, } a pint of milk, 1 tea- spoonful of anchovy-essence, r teaspoonful of walnut ketchup, 4} a teaspoonful of made mustard, salt and pepper, cayenne, bread crumbs. Method.--Melt the butter in a stewpan, add the flOur, and cook for 3 0r 4 minutes, then pour in the milk, stir until it boils, and let it simmer slowly for 10 minutes. Meanwhile separate the fish into large flakes, and when the sauce is ready put them into the stewpan with the an- chovy-essence, ketchup, mustard, and a liberal seasoning of salt and pepper, and a small pinch of cayenne. Stir over the fire until the mix- ture is thoroughly hot, then fill the scallop-shells (previously well- buttered), cover lightly with breadcrumbs, place on the top pf each small pieces of butter, and bake in a hot oven until nicely browned, or brown the surface with a hot salamander. Times—1» an hour. Average Cost, rs. 6d. 616.—-SCALLOPS, FRIED. (Fr.——Pétoncles Frits.) Ingredients.—18 scallops, 1 egg, 4} oz. butter, 2 ozs. of flour, 1 gill of milk, salt, pepper and cayenne, frying-fat, parsley. Method.—Drain the scallops on a cloth. Sift the flour into a basin, add a pinch of salt. Melt the butter, beat up the egg, stir both into the flour, add the milk, and work until quite smooth. If too thick, a little more melted butter or milk may be addal. Let the batter stand for an hour, then stir in a dessertspoonful of chopped parsley. Season the scallops with a little salt, a good pinch of white pepper, 376 HOUSEHOLD MANAGEMENT and a small pinch of cayenne. Dip them into the batter, drop them one by one into hot fat, try to a golden-brown, drain on a cloth, pile up on a hot dish, garnish with fried parsley, and serve with lobster or tomato sauce (No 281) ’l'lme.-To try, from 5 to 6 minutes. Average Cost, rs. 6d. Sufficient for 8 or 9 persons. Seasonable from January to June. Tn! Scam, (Fr. pkonda) is allied to the oyster, and is highly esteemed for the table. The shell! oltheecallopwerewornintheirhats pilgnmeintheMiddleAg toshowthatth hadmadec pilgrimage to the Holy Land. by a. 6’ 617.-——SCALLOPS AND MUSHROOMS. (Fr.—-—Pét- oncles aux Champignons.) - Ingredients.—6 scallops, 6 large flap mushrooms, 1 oz. of butter, 1 or 2 tablespoonfuls of white sauce, milk, salt and pepper. Method—Remove the scallops from their shells, and wash well in cold water. Put them into a stewpan with just sufficient milk to cover, add alittle salt and pepper and simmer gently for about 50 minutes. Drain well, chop the yellow and white parts separately, moisten with a little white sauce, and season to taste. While the scallops are cook, ing remove the stalks of the mushrooms, peel them and try them in hot butter. Place an equal portion of the white part of the scallops on each mushroom, pile the red part on the top, make thoroughly hot in the oven, and serve. Tina—About 1} hours. Average Cost, Is. to rs. 6d. Sutllclent for 4 or 5 persons. Seasonable from January to June. 618.—-—SCALLOPS, SCALLOPED. (F r.--—Pétoncles en coquilles.) Ingredients—12 scallops, t teaspoonful of finely-chopped parsley, breadcrumbs, butter, salt and pepper. Bismuth—Wash and drain the scallops, chop them finely, and mix with them an equal quantity of breadcrumbs. Season liberally with salt and pepper, and add the parsley. Wash and dry the deeper shells, butter them thickly, and sprinkle lightly with breadcrumbs. Fill the shells with the preparation, cover the surface lightly with bread- crumbs, and add two or three bits of butter. Bake in a moderate oven until well-browned, and serve in the shells. Tlme.--3o minutes. Average Cost, rs. ad. to as. Sufilclent for 5 or 6 shells. Seasonable from january to June. 619.--SCALLOPS IN SHELLS. (Fr.—Pétoncles en coquilles.) InmdlwW—Il dozen of Scallops a cupful of breadcrumbs. 1 OZ' -I\ \ n . " - ‘ ‘ " ,. iv: a ‘4‘ , n.3,“? a ~vy‘ ‘ vials ' \4 BOiled Turbot. 2. Dressed Crab. 3. Boiled Salmon (Curlcd). 29 FISH ENTR'EES. ~F’2"‘."Pt~'s\‘s'~, ._ ‘ g! ~' 2 . I \m H X‘svsfl‘... 's m-‘K e".v e'I'” In - v“ I. Lobster in Aspic. 2. Mayonnaise Fish. 3. Salmon moulded in Jelly. 30 RECIPES FOR COOKING FISH 377 of butter, 1 gill white sauce, cayenne, and salt,a little chopped parsley, and a squeeze of lemon. Method.—Trim the scallops by cutting off the beards and black parts, cleanse 6 shells, butter them, and strew in a few bread crumbs. Put 3 scallops in each, season them with the cayenne and chopped parsley, and a drop or two of lemon-juice. Put a little pepper and salt with the breadcrumbs, cover the scallops with white sauce, sprinkle with breadcrumbs, place little pieces of butter on the top, and bake for about 20 minutes. Tlme.—2o minutes. Average Cost, rs. 6d. to as. Sullicient for 6 persons. Seasonable from January to June. 620.-—-SCALLOPS, STEWED. (Fr. -- Ragofit de pétoncles.) Ingredients.—rz scallops, 1 oz. of butter, 1 oz. of flour, lemon-juice or vinegar, salt and pepper. Method.-—Open the shells like an oyster, remove the scallops, and trim away the beard and black parts. Wash well in 2 or 3 waters, then cover them with warm water, and boil gently from 50 to 60 minutes. Meanwhile knead the flour and butter well together, mix in a little salt and pepper, separate into small pieces, and add them to the con- tents of the stewpan 20 minutes before serving. When ready, place the scallops on a hot dish, season the sauce to taste, add the lemon- juice or vinegar, and pour over the fish. _ Time.---About ! hour. Average Cost, 1s. 6d. to 2s. Sufficient for 4 per- sons. Seasonable from January to June. 621.-—-SCALLOPS IN WHITE WINE SAUCE. (Fr.—Petoncles au Vin Blane.) lngrodlents.-—r8 scallops, milk, butter, I small onion, 1 clove, } bay leaf, salt, white sauce (No. 223). Method.—-Wash the scallops, or escallops, as these shell-fish are often called; the washing being absolutely necessary, as they are always more or less gritty. Put the scallops in a stewpan, with sufficient milk and water to cover them, add a small onion, peeled and stuck with a clove, also i a bay-leaf and a pinch of salt, and boil for I 5 minutes. Take up, drain, and finish cooking in white sauce, an extra piece of iresh butter or a tablespoonful of cream being added at the finish. For the seasoning, a tiny pinch of cayenne and a. grate of nutmeg is recommended. Time.—-} an hour. Average Cost, as. to as. 6d. Sulliolent for 8 or 9 persons. Seasonable from January to June. 378 HOUSEHOLD MANAGEMENT 622.—-SEA-BREAM, BAKED. (Fr.—-Br6me de Mer rotie, au four.) Ingredients.—-r bream, seasoning to taste of salt, pepper and cayenne, {- ot a 1b. of butter. Method.—Well wash the bream, but do not remove the scales, and wipe away all moisture with, a dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than 30 minutes. It will be iound a great improvement to stufi the fish before baking. Tlme.—-Rather more than 30 minutes. Average Cost, 4d. to 6d. per 1b. Seasonable in summer, but may be procured all the year round. Nata-This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine. Tn: SEA-BREAK (Fr. brim dc snark—A popular name given to fish of the genus Brenna—the true bream, a fresh-water fish, belongs to the carp family. The sea-bream is abundant round the coast of Cornwall. It is not held in very high estimation. Ma. YARRILL’S Rscrn.—" When thoroughly cleaned the fish should be wiped dry, but none ol the scales should be taken 08. In this state it should be broiled, turning it often, and it the skin cracks, flour it a little to keep the outer ease entire. When on table, the whole skin and scales turn ott without difficulty, and the muscle beneath saturated in its own natural juices which the outside covering has retained, wall be of good flavour.” 623.--SHAD, BAKED. (Fr.—Alose roti, au four.) Ingredients.--r shad, 2 or 3 slices of bacon, 3 or 4 ozs. of veal iorcemeat (see Forcemeats). Method.—Wash, clean, scale, and dry the fish. Make the forcemeat as directed, put it inside the fish, and sew up the opening. Place the fish in a baking-dish or tin, lay the slices of bacon on the top of it, and bake gently from i- to 1 hour. Serve with a suitable fish sauce, or a tureen of. good beet gravy. Timev—About 11- hours, altogether. Average Cost, 2s. 3d. Sutllclent for 5 or 6 persons. Seasonable from June to August. 624.--SHAD, BOILED, WITH DUTCH SAUCE. (Fr.—Alose a la Hollandaise.) lugredlents.-Shad, salt and water, Hollandaise sauce (N o. 304). Method—Clean the fish, but do not scale it, boil in salt and water, and serve garnished with fresh parsley and cut lemon. Send a boat of the sauce to table with the fish. Tlme.-From 30 to 40 minutes. Average Cost. zs. to 2s. 6d. Sufilclent for 8 persons. Seasonable from June to August. ozs.—SHAD, BROILED. (Fr.—Alose Grillé.) Ingredients—1 shad, oil, pepper and salt. RECIPES FOR COOKING FISH 379 Method.-Scale, empty and wash the fish carefully, and make. 2 or 3 incisions across the back. Season it with pepper and salt, and let it remain in oil for 30 minutes. Broil it on both sides over a clear fire, and serve with caper sauce. The fish is much esteemed by the French. Time.--Nearly 1 hour. Average Cost, from 6d. per 1b. Seasonable from April to June. Tris Sun (Fr. 01088).—'II'16 two best known species of the shad, which belongs to the herring family, are the common or Allice shad, and the Twaite shad. The shad is a salt-water fish, frequent- mg the mouths of large rivers, which it ascends in the spawning season. In shape it resembles the he ' g, but is of a larger size and is called in Scotland the " herring king.” Its colour isdark blue, With tints of brown and green, and white beneath. The Allice shed abounds in the Severn. The Twaite shad is smaller than the Allice, and '3 common in the Thames. 626.—-SHAD, BROILED. (Fr.~—-Alose grillé.) Ingredients.—r shad weighing about 2 1b., 4 tablespoonfuls of salad- oil, I dessertspoonful of finely-chopped onion, t teaspoonful of finely‘ chopped parsley, salt and pepper, sorrel, caper or piquant sauce. Method.--Wash, empty and thoroughly dry the fish, place it in a deep dish, and add the salad-oil, onion, parsley and a good seasoning of salt and pepper. Baste frequently, let the fish remain in the marinade for 2 hours, then drain and dry it well. Broil over a. clear fire for about i an hour, according to size, turn the fish frequently, and brush over occasionally with some of the oil in which the fish was soaked. Serve the sauce separately in a tureen. Tlme.-To broil, about i an hour. Average Cost, rs. 6d. to zs. Sulli- clent for 4 or 5 persons.. Seasonahle from June to August. 627.--SHAD, FRIED. (Fr.--Alose frit.) Ingredients.—r medium-sized shad, flour, salt and pepper, egg and breadcrumbs, frying-fat, anchovy, tomato or piquant sauce. Method.—Wash and scale the fish, separate it from the backbone, and divide into neat fillets. Add a little salt and pepper to t tablespoonl ful of flour, dip the fillets in the mixture, and afterwards coat the fillets carefully with egg and breadcrumbs. Have ready a deep pan of hot fat, fry the fish until lightly browned, then drain well. Garnish with crisply-fried parsley, and the roe, previously fried. Serve the Sauce separately in a tureen. Tlme.--To fry, about 10 minutes. Average Cost, rs. 6d. Sufll- clent for 4 or 5 persons. Seasonable from June to August. 628.—-SHRIMPS, POTTED. (FI.—Terrine de Cre- vettes.) Ingredients.--r pint of shelled shrimps, 1» of a lb. of fresh butter, 1 blade of pounded mace, cayenne to taste, and, if liked, a little nutmeg, 380 HOUSEHOLD MANAGEMENT Medici—Have ready I pint of picked shrimps, put them, with the other ingredients, into a stewpan, let them heat gradually in the butter, but do not let it boil. Pour into small pots, and, when cold, cover with melted butter, and carefully exclude the air. Tlme.-—1~ of an hour, to soak in the butter. Average Cost, Is. 6d. TH: SHRIIP (Fr. "switch—This familiar crustacean, belonging to the order Decapoda, or ten- footed crustacea, is allied to the lobsters and crawfishes. It inhabits the sand shores of the coasts of Britain and Ireland, and is captured in nets, which are pushed before the 'mpers through the sand. In colour it resembles the sand in which it lives, and is semi-transparent, but after being boiled it becomes apex: and changes to the well-known brown hue. The ral variety lives in deeper water, and is caught ' fly on the east and south coasts of England. Its colour before boiling is [Oddl'th' . The bulk of the London supply of shrimps comes from Holland from January to the end of iune; but the Dutch are inferior in quality to the English shrimps, which are abundant from july to the end of the year. 629.—-SHRIMPS AND PRAWNS, TO SHELL. There is a slight difierence in the shape of shrimps and prawns, the tail of the former being rounded at the bend, like that of a lobster, but the tail of the prawn presents a sort of knee or angle. To shell a shrimp, take the head between the right thumb and forefinger, and with the left forefinger and thumb-nail raise on each side the shell of the tail, pinch the tail, and the shell will at once Separate. To shell prawns, take the head between the right hand thumb and second finger, take the tip of the tail between the left thumb and forefinger; with the nail of the right forefinger raise the shell at the knee or angle, pinch the tail, and the shell will come apart, leaving the prawn attached to the head. 63o.—SKATE, BOILED. (Fr.—--Raie au Naturel.) Ingredients—I skate, salt. Method.—Clean and skin the skate, Put it into a. fish-kettle containing sufficient salted warm water to just cover it, and simmer gently for about 30 minutes, or until the fish separates readily from the bone. Drain well, dish on a folded napkin, and serve with shrimp, lobster or caper sauce. Tlme.--From 30 to 50 minutes, according to size. Average Cost, from 4d. to 6d. per lb. Seasonable from August to April. To Cnooss Snrs.--This fish should be chosen for its firmness, breadth and thickness, and should have a creamy appearance. It should not be kept longer than a day or two. Tar Sun (Fr. mic), a member of the Ray family, is rhomboidal in shape, and has a cartilaginous skeleton. The body is much depressed; the teeth are flat, and form a mosaic-like pattern in the mouth; the tail is ong and slender and hderourcal, having the upper lobe longer than the low-r; the mouth is pointed with a prominent ridge. The THORNIACI differs from the common skate by having spines on the up surface of the tail. It is inferior in quality to the true skate, The lies a: 21103 skate is white, table, and easily digested. It is improved by crimping, and is usually sold t form. 63I.--SKATE WITH BROWN BUTTER. (Fr.-—Raie au beurre-noir.) Pi‘oceed as directed in the foregoing recipe, and serve on a hot dish RECIPES FOR COOKING FISH 381: without the napkin. Meanwhile heat an oz. of fresh butter until it becomes nut-brown in colour, then add a teaspoonful of vinegar and a little chopped parsley. Pour this hot over the fish, garnish with sprigs of parsley and serve. 632.—-SKATE WITH CAPER SAUCE. (Fr.—Raie, Sauce aux Capres.) Ingredients.-z or 3 slices of skate, i» a pint of vinegar, 2 ozs. of salt, 5 a teaspoonful of pepper, 1 sliced onion, a. small bunch of parsley, 2 bay-leaves, z or 3 sprigs of thyme, sufficient warm water to cover the fish, caper sauce (No. 182). Method.—Put all the above ingredients intoa fish-kettle, and simmer the skate in them until tender. When it is done, skin the skate neatly, and pour over it some of the liquor in which it has cooked. Drain well, put it on a hot dish, pour over it a little caper sauce, and send the remainder to table in a tureen. Time—i an hour. Average Cost, as. Sumelent for 4 persons. Season- able from August to April. Nata—Skate may also be served with onion sauce, or parsley and butter. 633.——SKATE, SMALL, FRIED. (Fr.——Raitons Frits.) Ingredients.—Skate, suflicient vinegar to cover them, salt and pepper to taste, I sliced onion, a small bunch of parsley, the juice of i a lemon, frying-fat. Method.—Cleanse the skate, lay them in a. dish, with vinegar to cover them, add the salt, pepper, onion, parsley, and lemon-juice, and let the fish remain in this pickle for 1} hours. Drain them well, flour them or cover them with egg and breadcrumbs, and fry in hot fat until nicely browned. They may be served either with or without sauce Skate is not good if dressed too iresh, unless it is erimped, and it should, thereiore, be kept for a day. Times-10 minutes. Average Cost, from 4d. per lb. Seasonable from August to April. 634.--SMELTS, TO BAKE. (F r.--Eperlans au Gratin.) Ingredients—12 smelts, breadcrumbs, z ozs. of fresh butter, salt and cayenne to taste. Method.-Wash and dry the fish thoroughly in a cloth, and arrange them nicely in a flat baking-dish. Cover them with fine breadcrumbs, and place over them little pieces of butter. Season and bake for 15 minutes. Just before serving, add a squeeze of lemon-juice, and garnish with fried parsley and cut lemon. Tlme.—-r$ minutes. Average Cost, from rs. to as. per dozen. Sum- clent for 4 persons. Seasonable from October to May. 382 HOUSEHOLD MANAGEMENT 635.——SMELTS, TO FRY. (F r.—Eperlans Frits.) Ingredients.--Smelts, egg and breadcrumbs, a little flour, boiling fat or oil. Method.-Smelts should be very fresh, and not washed more than is necessary to cleanse them. Dry them in a cloth, flour lightly, dip them in egg, cover with very fine breadcrumbs, and put them into boiling fat or oil. Fry a nice pale brown, then drain the smelts before the fire on a piece of paper, and serve with plain melted butter. This fish is often used as a garnish. Tlme.-*-5 minutes. Average Cost, from is. to zs. per dozen. Season- able from October to May. To Came Snares-When good. this fish is of a fine eilv appearance, and when alive the back is of a dark-brown shade, which, after death, fades to a light awn. Smelts should have a refresh- lng tragrancc, resembling that 0! a cucumber. 636.—SMELTS, POTTED. (Fr.—-Terrine d’Eperlans.) Ingredients.--Fresh smelts, mace, pepper and salt, butter. Method.—VVash the fish carefully, draw out the insides, and sprinkle the seasoning over them. i’ut them into a baking-tin with pieces of butter, and bake for 20 minutes. Allow the smelts to get nearly cold, then place them on a clean cloth to drain, and put into pots. Clarify the butter in which they were baked, adding more it necessary, and pour it over the fish. Tlme.-zo minutes. Average Cost, rs. to 2s. per dozen. Seasonable from October to May. Tut Sum (Fn epdan) is a small but very delicate fish, and is highl esteemed. It is allied to the salmon, and inhabits the sea about the mouths of rivers. The X is long and com silverywhite in colour, and semi-transparent: the eyes are large. From ugust to May it frequents fresh water and spawns ; afterwards it returns to the sea. A violet-like odour is exhaled from the smelt. The Arnnmn, or “ sand-smelt," is an inferior fish, sometima sold for the true variety. It is allied to the mullets, and'lofapaleplnk,spottedwlth black. 637.—-SNAILS, BAKED. (Fr.—Escargots r6tis.) Ingredients-4 dozen snails, 1 oz. of butter, 1 teaspoonful of finely- chcpped parsley, 1 shallot finely-chopped, breadcrumbs, salt and Pepper- Method.-*-Soak the snails in salt and water for rz hours, then drain them well. Sprinkle lightly with salt, pepper, shallot and parsley, cover with breadcrumbs, and add a small piece of butter. Bake in a moderate oven for 20 minutes, and serve hot. 'l‘lme.-‘-—To bake, about 20 minutes. Average Cost, from 6d. to is. per dozen. 638.-—SNAILS WITH PIQUAN'I‘ SAUCE. (Fr.—Escargots, sauce piquante.) Ingredients—2 dozen snails, } an oz. of butter, 2 shallots finely- RECIPES FOR COOKING FISH 383 chopped, 2 or 3 tablespoonfuls of piquant sauce, salt and pepper, maitre d'hotel butter as directed in recipe No. 551. Method.—Cover the snails with salt and water, let them remain in it for 12 hours, then wash and drain well. Put the snails into a sauce- pan containing suficient boiling water to cover them, cook gently for about 20 minutes, then drain, and when cool, remove them from their shells. Meanwhile, melt the butter, fry the shallots without browning, add the piquant sauce and snails, and season to taste. Make thoroughly hot, replace the snails in their shells, cover with maitre d’hotel butter, and serve. Tlme.--Altogether, about 35 minutes. Average Cost, 6d. to rs. per dozen. 639.—-SOLE, BAKED WITH SHRIMPS. (Fm—Sole aux Crevettes.) Ingredients—i medium-sized sole, 1- of a pint of picked shrimps, r dessertspoonful of white breadcrumbs, I teaspoonful of anchovy. essence, 1 egg, a little white sauce or milk, cayenne, salt, brown bread- crumbs, a little butter. Method.-Remove the skin, make an incision down the centre as for filleting, and raise as far as possible the flesh on each side. Chop the sts coarsely, add the breadcrumbs, cayenne, salt (if necessary), an- chovy-essence, } the egg, and suficient white sauce or milk to moisten the whole. Press the mixture lightly inside the fish, and instead of drawing the 2 sides together, fill the gap between them with the forcemeat, and flatten the surface of it) to the level of the fish, Brush over with the remainder of the egg, cover lightly with pale brown breadcrumbs, and bake for about 20 minutes in a moderate oven. Tlma—About 40 minutes. Average Cost, from rs. 9d. to as. gda Sufficient for 2 to 3 persons. Seasonable at any time. Tn: 801.: (Fr. sole).--Nest to the turbot, the sole is the most excellent among fiat fish. Its flesh ls white and delicate and easily digested, and is highly esteeaned, not only as a table-fish, but also for invalids. . It is captured on the British coasts, but those caught on the western coast are usually supenor in are. The sole spawns durin February and March and during that season its flesh is less palatable. Allied to the sole is the neon Sons, which is less delicate in flavour. The flavour of the sole depends greatly upon the ground and the bait upon which the fish feeds. Soles are usually caught by means of the trawl~net, an instrument shaped like afieat triangular pocket from to to 80 feet in length and open at the mouth from 2 to 40 feet. b; net is kept extended by means of a large wooden beam 36 to 60 feet long, and red at its ends iron frames, which raise it from the ground. It is dragged along the bottom of the sea by the movement of the trawling-vessel. 64o.—--SOI.E, BOILED. (Fr.-Sole bouillie.) lagredients.—-r large sole, salt. Method.—Wash and clean the fish, but do not skin it, and cut off the fins. Have ready a fish-kettle with sufficient warm water to cover the fish, add salt to taste, put in the sole, and cook gently from 10 to 12 384 HOUSEHOLD MANAGEMENT minutes, according to its size. Drain well, dish on a folded napkin, garnish with parsley and cut lemon, and serve with shrimp, lobster, or plain melted butter sauce. Tlme.-Aiter the water boils, 10 to 12 minutes for a large sole. Average Cost, 18. 9d. to as. 3d. Snfllclent for 4 persons. To Cuoosl Sous—The fish should be both thick and firm. If the skin is removed with difi- culty and the flesh looks grey, it is good. 64I.-—SOLE, BAKED FILLETS OF, WITH FORCE- MEAT. (Fr.--Filets de Sole Farcis.) Ingredients.-1 medium-sized sole, 2 tablespoonfuls of breadcrumbs, r tablespoonful oi finely-chopped suet, r dessertspoonful of finely- chopped parsley, 1- of a teaspooniul of mixed herbs, 1 egg, salt and pepper, butter, pale-brown breadcrumbs. Method.—Wash, skin, and fillet the sole. Mix the above ingredients together with as much of the egg as is necessary to moisten the whole. Spread a thin layer of forcemeat on each fillet, and fold in two. Arrange the fillets in a fireproof baking-dish, and fill up the spaces between them with the rest of the forcemeat. Sprinkle lightly with pale-brown bread- crumbs, add a few small pieces of butter, and bake for about 30 minutes in a moderate oven. Serve in the dish in which they are cooked. Time.-To bake. 30 minutes. Average Cost, from 1s. 9d. to 2s. 3d. Sulflclent for 3 or 4 persons. Seasonable at any time. 642.——SOLE WITH CREAM SAUCE. (Fr.---Sole a la Creme.) lngredients.—r medium-sized sole, 1 pint of milk (or milk and fish stock), 2 ozs. of butter, 1} ozs. of flout, a blade of mace, a small piece of onion, salt and pepper, lemon-juice. Method.--Wash, skin, and fillet the sole, and divide each fillet length- wise into two. Tie each strip loosely into a knot, or fold the ends over each other; place on a greased tin, season with salt and pepper, sprinkle with lemon-juice, cover with a greased paper, and bake from 10 to 15 minutes in a. moderate oven. To make the stock, simmer the bones of the fish, the onion, and mace in the milk for about 1 5 minutes, then strain and season to taste. Melt the butter in a stewpan, add the flour, cook for 3 or 4 minutes, then pour in the milk, and stir until it boils. Let the sauce simmer 10 minutes at least 3 then arrange the fish nicely on a hot dish, either in a circle or forming two rows, and strain the sauce over, taking care to coat the fish evenly. Decorate with a little chopped parsley or lobster coral. Tlme.--To bake, from 10 to 15 minutes. Average Cost, rs. 9d. to as. 9d. Sulliclent for 4 persons. Seasonable at any time. RECIPES FOR COOKING FISII 385 643.—-SOLE A L’EPICURIENNE. Ingredientsn-r medium-sized sole, } of a pint of good brown sauce, No. 233, t tablespoonful of sherry, r tomato, 12 button mushrooms, 1 egg, breadcrumbs. Mamet—Wash and skin the sole, and cut it across into 4 or 5 pieces. Brush each piece over with egg, coat with breadcrumbs, and fry in hot fat. Have ready the brown sauce in a stewpan, put in the pieces of fish, tomato and mushrooms, cover closely, and cook very gently for 20 minutes. Remove the fish carefully, and arrange it on a hot dish in the form of a whole sole. Add the sherry to the sauce, season to taste, strain over the fish, garnish with the mushrooms, and serve. Tlme.--} an hour. Average Cost, 28. 6d. to zs. 9d. Sulllclent for 3 or 4 persons. Seasonable at any time. 644.—-SOLE, FILLETS OF, IN CASES. (Fr.-—Filets de Sole en Surprise.) lngredients.--z medium-sized soles, 1 small carrot (sliced), 1 bay-leaf, 1 glass of Chablis, r} ozs. of butter, 1} a pint of milk, 2 ozs. of grated Parmesan cheese, 2 ozs. of flour (sifted), 3 eggs, salt and pepper to taste, soufilé eases. Method.—Skin and fillet the soles. Cut up the bones, and cook in the milk with the sliced carrot and bay-leaf. Cut the fillets in halves, roll up, and place them in a buttered saute-pan. Season with pepper and salt, moisten with the wine, cover with buttered paper, and poach in the oven for about 8 minutes. Prepare a souflie mixture in the following manner : Strain the milk into a. clean stewpan, add the re- mainder of butter, and bring to the boil, stir in the flour whilst boiling, and work vigorously with a wooden spoon or spatula until the panada leaves the sides of the pan, then add the grated cheese, and season with cayenne. Let the ingredients cool a little, and stir in the yolks oi the 3 eggs and the whites of two, previously whisked to a stiff froth. Butter some small china or paper soufilé cases, put adessertspoon- ful of the mixture in each, and upon this place i afillet of sole with a little of the liquor of the fish. Fill up each case with the soufilé mixture, and bake in a moderate oven for about 15 minutes. Dish up, and serve hot. Nola—If preferred, this dish may be baked in one souffle dish, sufficiently large to hold the above quantity. Tlme.—-} of an hour. Average Cost, 4s. 3d. Sufficient for 8 persons, allowing 2 small soufflés for each. Seasonable at any time. \ 645.---SOLE, A LA COLBERT, FILLETS 0F. Ingredients—~12 rather small soles, 1 oz. of butter, 1 teaspoonful of o 386 HOUSEHOLD MANAGEMENT finely-chopped parsley, 1 teaspoonful of lemon-juice, cayenne, pepper and salt, browned breadcrumbs. Method.-Mix the butter, parsley, lemon-juice and cayenne together on a plate, smooth the mixture into a pat, and set it aside to become firm. Wash, skin and fillet the sole, sprinkle each fillet with salt, pepper and lemon-juice, and roll up, making the outer side of the sole the inside of the roll ; the outside skin contracts under the influence of heat, and keeps the rolls in shape. Place on a buttered tin, cover with a greased paper, and bake for about I 5 minutes. When done, roll quicky in the browned breadcrumbs, place a small round pat oi the Maitre d’Hotel on the top of each, and pour round anchovy or some other sauce. “ma—About 15 minutes. Average Cost, 2s. 3d. to as. 9d. Sumclent ior 5 or 6 persons. Seasonable at any time. 646.--SOLE A L’HORLY, FILLETS OF. lngredlents.--r fairly-large sole. For the marinade, or brine : 1 tablespoonful oi lemon-juice (or the same quantity of mixed tarragon and chili vinegar), 1 tablespoonful of salad-oil, a teaspoonful each of finely-chopped parsley and onion or shallots, salt and pepper. For the batter : 2 ozs. of flour, } gill of tepid water, 1 tablespoonful of salad-oil or melted butter, the white of 1 egg, salt. Method.--Wash, skin and fillet the sole, and divide each fillet length- wise and across into two. Place the fillets in a deep dish with the marin- ade, and let them soak for r hour, then drain well. Have ready the batter, made by mixing the flour and salt smoothly with the water and oil, and lastly adding the stiffly-whipped white of egg. Dip the fillets of fish in the batter, take them out on the point of a skewer, drop them carefully into a. deep pan of hot iat, and fry until golden- brown. Dish on a folded serviette or fish paper, and garnish with fried parsley. Tiara—Altogether, r} to 11- hours. Average Cost, zs. to as. 6d. Sufficient for 5 or 6 persons. Seasonable at any time. 647.—-SOLES, FILLETS 0F, NORMANDY STYLE. (F r.—Filets de Sole a la Normande.) lngredlents.--2 soles, white wine,rfinely-chopped shallot, butter, cooked oysters, mussels, mushrooms, Normande sauce (No. 204). Medium—Clean, skin, and trim the soles, remove the fillets, told them in two, and place them in a buttered saute-pan, season with pepper and salt, moisten with I gill of white wine, sprinkle with a finely- chopped shallot, place a few pieces of butter here and there, and cook in the oven for about 10 minutes. Have ready a garniture of pre~ pared oysters, mussels, button mushrooms, and croutes or fleurons RECIPES FOR COOKING FISH 387 (little halt-moon shapes of puff-paste). Put the fillets on a dish, arrange the garnish neatly, and sauce over with the Normande sauce in which the garniture was cooked. Garnish the sides with crofites of bread made from rasped French dinner rolls (buttered slices browned in the oven) or with fieurons. Serve the remaining sauce separately in a boat. ‘ Note.--If smelts are in season this dish should be garnished with a few dried smelts in addition to the other garniture. Tlme.—To cook, 10 minutes. Average Cost, 4s. 3d. to 48. 9d. Sulli- clent for 7 or 8 persons. Seasonable at any time. 648.—-SOLES, FILLETS 0F, POLISH STYLE. (Fr.---Filets de Soles, a la Polonaise.) lngredlents.—Soles, white wine, truffle, whiting forcemeat (No. 41 5), prawns or crayfish, Tomato Sauce (No. 281.) Method.—Skin and fillet the soles, flatten them a little, fold and pare neatly, and put them in a buttered saute-pan. Season with pepper and salt, add a wineglassful of white wine, cover with buttered paper, and cook in the oven for about 10 minutes. Have ready a buttered border mould, decorate the sides with a few fancifully-cut slices of trufiles, fill up with “ whiting forcemeat,” poach in a bain-marie, turn out on a dish, dress the fillets on top of the border in a circular row, and place a prawn or crayfish tail on top of each fillet. Fill the centre with a salpicon of trufiles, mushrooms, olives, and cray- fish tails. Sauce over carefully with a well-prepared Tomato sauce, and serve. TIme.-—To cook, about 10 minutes. Seasonable all the year. 649.--SOLE, ROLLED FILLETS QF, CARDINAL STYLE. (Fr.--Paupiettes de Sole a la Cardinale.) Ingredients—2 large or 3 small soles, chopped trufiles, light fish forcemeat (No. 415), 1 glass of Chablis, {- of a pint of fish stock, I gill of Cardinal sauce (No. 292), i a teaspoonful of Krona seasoning, lobster spawn, salt and pepper. Method.--Skin and fillet the soles,fiatten each fillet, trim, and season them with salt and pepper. Spread the cut side with a light fish forcemeat, sprinkle over some chopped truflies, and roll up the fillets in the form of olwes. Place them, folded side downwards, in a buttered earthenware casserole, moisten with a glass of Chablis wine, and the fish stock. Sprinkle with § a teaspoonful of Krona seasoning, cover with buttered paper, and cook in a hot oven for about 15 minutes. Pour off some of the liquor, and add to it the Cardinal sauce, highlywoloured with lobster spawn, and reduce a. little. Strain this over the fillets. Place a slice of truffle on each fillet of sole. Re-heat, and send to table in the casserole. * 388 HOUSEHOLD MANAGEMENT Tlme.--About 15 minutes. Average Cost, 3s. 6d. to 4s. Sulllclent for 8 or 10 persons. Seasonable all the year. 65o.--SOLE, FRIED. (Fr.--Sole frite.) lngredlents.—t medium-sized sole, oil or clarified fat, egg, bread- crumbs, flour, salt and pepper. Method.—Wash and skin the sole, cut off the fins, and dry well. Add a liberal seasoning of salt and pepper to a teaspoonful of flour, rub it well into the sole, then brush it over with egg, and cover with fine breadcrumbs. Lift it carefully on to the wire drainer, lower it into the hot oil or fat, and fry until it acquires a pale golden-brown colour. Soles may also be fried, though less easily, and sometimes less satisfactorily, in a large frying-pan. The oval form is preferable for the purpose ; and in frying, care should be taken to first cook the side of the sole intended to be served uppermost, otherwise bread- crumbs that have become detached from the side first fried may adhere to the side next cooked, and spoil its appearance. Drain well on kitchen paper, and serve garnished with fried parsley. Time.—About 10 minutes. Average Cost, 1s. 9d. to as. Sulllclcat for 2 or 3 persons. Seasonahle all the year. 65r.--SOLES, T0 FILLET.‘ Soles for filleting should be large, as the flesh can be more easily separated from the bones, and there is less waste. To skin any fish, it must be kept wet. It is easier to skin if it is stale. Method—With flat—fish begin at the tail, cut the skin across, but do not cut into the flesh, and loosen the skin along the fins on either side with a skewer or finger. Then tear off the skin with the left hand, keeping the thumb of the right hand well pressed over the backbone to prevent the removal of the flesh with the skin. Use a sharp knife for filleting ; keep it pressed to the bone, raise the flesh carefully, remove the fillets, and divide them into pieces suitable for serving. Fillets of a small sole are not divided ; they are rolled, tied, or folded according to requirements. 652.—SOLES, chassizn 0F. (Fr.——Fricassée de Soles.) lngredlents.--2 medium-sized soles, 1 small sole, 1 yolk of egg, 1 table- spoonful of breadcrumbs, § a teaspoonful of finely-chopped parsley, a little finely-grated lemon-rind, salt and pepper. Butter or fat for frying, egg and breadcrumbs, i of a pint of brown sauce, No. 233, r tablespoonful of sherry, 1} a teaspoonful of lemon-juice. Method.-Remove the skin and bones from the small sole, and chop the flesh finely. Mix with it the breadcrumbs, parsley, lemon-rind, and a little salt and pepper, and bind. with a little of the yolk of egg. RECIPES FOR COOKING FISH 389 Shape into small balls, fry in hot butter or fat until crisp and lightly browned, and drain well. Skin and trim the soles, coat them carefully with egg and breadcrumbs, and fry them brown in hot fat. Drain well, place the soles in a saute-pan, pour over them the hot sauce, add the forcerneat balls and lemon-juice, and season to taste. Simmer gently for 10 minutes, then serve the fish with the sauce strained over, and garnished with the balls. Tlme.--About 1 hour. Average Cost, 3s. 9d. to 45. 3d. Sumolent for 5 or 6 persons. Seasonable at any time. 653.---SOLE AU GRATIN. In France there is but one way of doing Sole au Gratin, but in England there are several waysn There is, however, no better method than the French ; and a sole cooked “ au gratin " after the French manner is an exceedingly tasty dish, and once introduced will be preferred to all others. Ingredients—r large sole, } a glass of white wine, preserved mush- rooms sliced, Italian sauce (No. 252), mushroom liquor, chopped parsley, brown breadcrumbs, butter, salt and pepper, lemon-juice. Method.—-Take the sole, skin both sides, cut off the head and fins, and make several incisions with a knife across one side of the fish. Place, cut side upwards, on a. well-buttered silver-plated “ gratin dish," season with pepper and salt, add half a small glass of white wine, a few drops of lemon-juice,a little mushroom liquor, and some chopped parsley. Place a row of sliced preserved mushrooms down the centre of the fish, and cover with a rich Italian sauce. Sprinkle with brown breadcrumbs, put a few tiny bits of butter here and there on top of the fish, and bake in a moderate oven from 20 to 30 minutes, according to the size of the sole. Place the dish as it leaves the oven on another (larger) dish, and send to table. Tlme.-—From 20 to 30 minutes. Average Cost, 19. 961. to 2s. 6d. Sulli- elent for 2 or 3 persons. Seasonable all the year. 654.--SOLE WITH FINE HERBS. (Fr.—-Sole aux Fines Herbes.) Ingredients.--r medium-sized sole, I oz. of butter, } of a pint of good stock, 1 glass of sherry, 2 finely-chopped shallots, I tablespoonful oi finely-chopped parsley, 1} a teaspoonful each of anchovy and Harvey’s sauce, salt and pepper. Method—Melt the butter in a sauté~pan, add. the rest of the ingredi- ents, except the anchovy and Harvey’s sauce, and warm gradually. Wash and skin the sole, put it into the pan as soon as the contents are hot, cover closely, and cook in a moderate oven for § an hour, Just before serving add the anchovy and Harvey’s sauce ; then place the sole on a hot dish, and strain the sauce over, 390 HOUSEHOLD MANAGEMENT Time—About 40 minutes. Average Cost, 2s. 3d. Sufilcient for 2 or 3 persons. Seasonable at any time. 655.-—-SOLE WITH MAiTRE n'HorEL sauce. (Fr.--Sole a la Maitre d’Ht'Stel.) Sole a la Maitre d’Hotel is dressed and served in precisely the same way as Sole a la Creme, with the addition of a dessertspoonful of finely- chopped parsley and a teaspoonful oi lemon-juice, both of which must be stirred into the sauce just before serving. 656.—SOLES, PAUPIETTES 0F, RICHELIEU STYLE. (Fr.—-Paupiettes de Soles a la Richelieu.) Ingredients.--2 large soles, r whiting, 3 ozs. oi breadcrumbs, 3 ozs. bi butter, the yolks oi 4 eggs, 2 ozs. oi lobster-meat, r be. of lobster butter, a tablespoonfuls of cream, I finely-chopped shallot, r gill oi white wine, 1 dessertspoonful oi chopped parsley, lemon-juice, pepper and salt, 8 small croutes oi fine bread, 8 mushroom heads, 1 truffle, -} an 02. oi flour,§ a pint oi white stock. Method.--Skin the soles, remove the fillets,i flatten them a. little Put the bones in a stewpan with § a pint oi water and the stock, reduce to hali the quantity, and strain. Skin and bone the whiting, pound in a mortar till smooth. Moisten the breadcrumbs with the cream, add these to the pounded fish with the shallot and lobster-meat, pound and mix thoroughly. Now add 1} ozs. of butter and yolks oi 3 eggs, season with pepper and salt, mix in a teaspooniul oi chopped pars-v ley and rub through a sieve. Spread one side oi each fillet with the iorcemeat, roll up, trim a little, and wrap each fillet in a piece of buttered paper. Place them closely in a buttered saute-pan, sprinkle with a iew drops oi lemon-juice, cook for 5 minutes in the oven, then add the wine, baste well, and cook for another to minutes, or longer ii required. Spread one side oi each crofite with the remain- ing iorcemeat, and bake for a few minutes. Take up the fillets, remove the paper, place upright on the crou tee, put a mushroom head on each, and keep hot. In the meantime, knead 1 oz. of butter with the flour, stir over the fire for a few minutes, add the liquor oi the fillets and the reduced stock, stir until it boils, and simmer m 15 minutes. Bind with the yolk of egg, strain, work in the lobster- butter, and season to taste. Dish up the paupiettes, sauce over sprinkle with chopped parsley, place a star oi truilie in the centre oi each, and serve. Tlme.—About I hear. Average Cost, $5. to 5s. 6d. Sumclent for 3 persons. Seasonale at any time, RECIPES FOR COOKING FISH 391." 657.—SOLES WITH MUSHROOMS. (FL-“Soles aux Champignons.) Ingredients—2 medium-sized soles, i a pint of mushroom sauce, No. 257, milk, salt and pepper. Method.--Skin and trim the soles, place them in an earthenware baking-dish, sufliciently large to allow the fish to lie flat, but one above the other if more convenient. Sprinkle them liberally with salt and pepper, barely cover with milk, and put over all a greased paper, to keep in the steam. Cook in a moderate oven for 10 or 15 minutes, then drain well, and place the soles on a hot dish. Make the sauce as directed, but before adding the mushrooms, boil well to reduce, in order that some or all of the liquor from the dish may be mixed with it, otherwise the sauce would be too thin. Season to taste, pour over the fish, and Serve. Tlme.—To cook the soles, from to to 15 minutes. Average Cost, as. to 2s. 6d., exclusive of the sauce. Sufllclent for 3 or 4 persons. Season- able at any time. 658.-—SOLE, PORTUGUESE STYLE. (Fr.---Sole a la Portugaise.) Ingredients.--r medium-sized sole, r oz. of butter, 2 or 3 tomatoes sliced, 1 onion sliced, 1 finely-chopped shallot, r teaspoonful of finely- chopped parsley, § a teaspoonful of anchovy-essence, brown bread- crumbs, grated Parmesan cheese, salt and pepper. Method.--Skin the sole and make an incision down the centre as for filleting, and raise the flesh from the bone on each side as far as possible. Mix the butter, onion, parsley, and anchovy-essence well together, and put the mixture inside the sole. Arrange the slices of onion and tomato alternately, and overlapping each other on the top of the fish ,1 or if less onion is preferred, surround each slice of tomato by a single ring of onion. Miii together a dessertspoonful of grated Parmesan cheese, and a dessertspoonful of brown breadcrumbs, and sprinkle these over the fish. Place small pieces of butter on the top, cover with a greased paper, and bake for about 20 minutes in a moderate oven. Serve with tomato or brown sauce. Timea-Jl‘o bake, about 20 minutes. Average Cost, as» §d4 Sufficient for 3 persons. Seasonable at any time. 659.—-SPRATS, DRIED. (Fr.—Melettes fumes.) Dried sprats should be put into a basin, and boiling water poured over them 1 they may then be skinned and served, and this will be found a much better way than boiling them. They can also be broiled. 392 HOUSEHOLD MANAGEMENT 660.—-—SPRATS. (Fr.——Me1ettes or Harenguets.) Sprats should be cooked very fresh. Their condition can be ascer- tained by their eyes, which should be bright. Wipe them dry ; fasten them in rows by a skewer run through the eyes ; dredge with flour, and broil them on a gridiron over a. nice clear fire. The gridiron should be rubbed with suet. Serve very hot, with cut lemons and brown bread and butter. Time-P3 or 4 minutes. Average Cost, rd. to 3d. per lb. Allow 1 lb. for 3 persons. Seasonable from November to March. Tu! Sean (Fr. addict—This well-known migratory little fish is allied to the herring, and was formerly supposed to be the young of that nah. There are, however, spt aheally distinct charm ter- istlcs which distin h the sprat on close examination from the herring, the chief being the serrated or nott hed edge 0 the abdomen, the greater prnuunem-e of the ventral hm, and differences in the structure of the teeth. The sprat abounds in the North Atlantic and Mediterranean Seas, and on many parts of the British masts, when in the winter and spring they appear in immense shoals, and are captured in vast quantities. The flesh of the sprat is wholesome and well-flavoured. Large quantities of sprats are used by the farmers near the coasts for manure. Sprats are also dried and inssimilarmannertoredherrings. lnScotland thesprattscalled theGnvzs. ssh-sprains, 'ro PRESERVE. lngredients.—} a peck of sprats, I lb. of salt, 2 0:5. of baysalt, 2 ozs. of saltpetre, i oz. of sal-prunella, a little cochincal. Method.--Pound all the ingredients, except the spratsfin a mortar, then put the sprats in a pan in layers with the seasoning, press them tightly down, and cover close. They will be ready for use in 5 or' 6 monthsa To Caooss Senna—Choose those with a silvery appearance, brightness being a sign of fresh- ness. 662.—-SPRAT PASTE. Method.--To make sprat-paste, which is similar to anchovy-paste, bake the sprats with a little butter in an earthenware dishll remove the heads, tails, backbone and skin, pound the fish well in a mortar, and rub through a fine sieve. Season well with salt, cayenne and pepper, add a good pinch of ground mace, and anchovy-essence to taste. Press into small pots, and cover with clarified butter. Time—5 or 6 minutes. Seasonable from November to March. 663.--STURGEON, BAKED. (Fr.—~Esturgeon r6ti au Vin Blane.) Ingredients.--2 lb. of sturgeon, salt and pepper to taste, 1 small bunch of herbs, the juice of i a lemon, 1- of a lb. of butter, i a. pint of white wine. Method.--Cleanse the fish thoroughly, skin it, and remove the inside. Have ready a large baking-dish, lay the fish in it, sprinkle over the seasoning and herbs very finely minced, and moisten it with the lemon- RECIPES FOR COOKING FISH 393 juice and wine. Place the butter in small' pieces over the whole of the fish, put it in the oven, and baste frequently ; brown it nicely, and serve with its own gravy. Tlme.--From r to I} hours. Average Cost, ts. 6d. to 3s. 6d. per lb. Seasonable from April to September. Tn: Swacsos (Fr. sturgeon) was highly esteexmd by the Romans, and in the time of the Emperor . it was regarded as one of the most important delicacies of the table. Its virtues are celev brated by the poet Martial. 'lhe sturgeon is an inhabitant of the Baltic, the Mediterranean, the Caspian, and the Black Seas, and of the Danube, the Volga, the Don, and other large rivers. it abounds in the rivers of North America, and is oeusionally taken in the Thames, in the Belt, and in the Eden. When eaurvht in the Thames, within the junsdii tion of the Lord Mag, it may be claimed by him; formerly it belonged by hereditary t to the King. The average gth of the eenurxni sturgeon is about 6 feet, but othu' spe eiee, as e great or white sturgeon frequently sttsin to larger dimensions. The Srnrsr, a smaller species about 3 feet in length, found in the Caspian Sea and some Russian rivers, is the most delicate In flavour, an its roe is the must highly esteemed for making caviare. In general form the sturgeon is somewhat slender; the body is covered with bony plates In longitudinal rows: the mouth, destitute of teeth, is situated on the upper surface of the head at the extremity of s proboscis. Its tail is Mammal, or unequally lobed. Th turgeon, besides its ex. oellent flesh, is valuable for its roe, from which caviare is prepared, and also for its sir-bladder, which finishes the finest isinglaes; both these products constituting important artides of commerce. 664.-—STURGEON, BAKED OR ROASTED. Ingredients.—The tail-end of a sturgeon, veal forcemeat (No. 4r2), butter or fat for basting. Method.-—Wash and skin the fish, split it down the inner side, care*- fully remove the backbone, and fill the cavity with the forcemeat. Replace the fish in its original form, and tie a buttered paper over the out side. Have ready some hot butter or fat in a baking-dish or‘tin, put in the fish, baste well, and bake from 1 to 1} hours in a moderate oven, basting frequently. Serve with good brown gravy or a suitable fish sauce. Tlme.--Altogether, 11} to 12- hours. Average Cost, rs. 6d. to 3s. 6d. per lb. Seasonable from April to September. Near-Sturgeon may be plainly-boiled, and served with Dutch sauce. The fish is very firm, and requires long boiling. 665.—-STURGEON CUTLETS. (Fr. --— C6te1ettes d’Esturgeon.) lngredleuts.—r} lb. of sturgeon, } a teaspoonful of finely-chopped parsley, 1 of a teaspoonful of finely-grated lemon-rind, egg and bread- crumbs, salt and pepper, fat for frying, piquant or tomato sauce (No. 28:) Ingredients.—-Cut the fish into thin slices, flatten them with a cutlet' bat or heavy knife, and trim them into shape. Add the parsley and lemon-rind to the breadcrumbs, and season with salt and pepper. Brush over with beaten egg, coat carefully with the seasoned bread- crumbs, and fry in hot fat until lightly browned on both sides. Drain free from fat, and serve with piquant or tomato sauce poured round. Tlme.-To fry, about :0 minutes. Average Cost, from 1s. 6d. per lb. Sulllpieut for 6 or 8 persons. Seasouable, April to September- 394 HOUSEHOLD MANAGEMENT 666.--STURGEON, MARINADED. (Fr.—-Esturgeon marine.) Ingredients.--2 or 31h. oi sturgeon, r} ozs. of butter, 1 Spanish onion chopped, 1 small carrot sliced, } of a turnip coarsely-chopped, I strip of celery chopped, 2 bay-leaves, r dessertspoonful of chopped parsley, } a pint of vinegar, 1' pint of fish stock or water, 1 blade of mace, tr peppercorns, 4} a teaspoonful oi salt. Method.-Cold remains may be used for this dish instead of raw fish, which, when used, must be gently stewed for I hour in alittle stock or water. This stock is employed to iorm the basis of the marinade. Melt the butter in a stewpan, add the onion, carrot, turnip, celery, bay-leaves and parsley, cover closely, cook gently for about 20 minutes, then add the vinegar, fish stock or water, mace, peppercorns and salt. Simmer gently for I 5 minutes, then turn the preparation into an earthen-1 ware vessel, and as soon as it is quite cold put in the fish. Let it remain for about 12 hours, then serve with a little of the liquor strained round. Time.--About 2 hours, when using raw fish. Average Cost. sturgeo irom 1s. 6d. per 1b. Sumelent ier 8 or 12 persons. Seasonable, April to September. 667.-»-STURGEON, PROVENQALE STYLE. (Fr.——Esturgeon a la Provencale.) Ingredients.—z lb. of sturgeon in one slice, stock, 1i ozs. oi butter, slices oi ham or bacon, J; a clove of garlic, & of a teaspoonful of powdered mixed herbs, salt and pepper, flour. Method.—Wa.sh and, dry the fish thoroughly, and coat it lightly with flour seasoned with salt and pepper. Melt the butter in a stewpan, fry the fish on both sides, and when nicely browned cover it with strips of ham or bacon. Pour a little stock round to about hali the depth of the fish, add a. little salt and pepperfiand 'the garlic and herbs. Cover closely, and simmer gently from 40 to 60 minutes, according to size and the age of the fish from which the piece was taken. Serve the fish with the gravy strained round, or, ii preierred, send it to table simply garnished with sliced lemon and parsley, Serve brown sauce or anchovy sauce separately. Tlme.--From 1 to 1} hours. Average Cost, from rs. 6d. per lb. Sum- elent for 6 or 8 persons. Seasonable, April to iSepternber. 668.-—STURGEON, STEWED. (Er.--Ragofit d’éstur- geon. Ingredients—2 lb. of sturgeon, white 8i0€k,¢! glass of sherry or Madeira, tablespoonful of capers, Q ozs. of butter or int, vinegar, flour, salt and pepper, 1 lemons " RECIPES FOR COOKING FISH 395 Method—Wash and dry the fish thoroughly, and cut it into slices, from i- to r rinch in thickness. Cover these with vinegar, let them soak for 5 or 6 minutes, then drain and dry them, and coat them lightly with flour seasoned with salt and pepper. Melt the butter or fat, fry the fish on both sides until lightly browned, and drain them free from fat. Place the fish in a stewpan, add the wine, and as much stock as will barely cover them, and a seasoning of salt and pepper. Cover closely, stew gently for about 1 hour, then remove to a hot dish, strain the gravy, and return it to the stewpan. Season the gravy to taste, add the capers and a little lemon-juice 0r vinegar, make it thoroughly hot, and pour it over the fish. Garnish with sliced lemon, and serve. Time.--About 1% hours. Average Cost, from 18. 6d. per lb. Sufficient or 6 or 8 persons. Seasonable, @pril to September. 669.-~TENCH, BAKED. (Fr.—-Tanche tart.) lngredlents.~r tench, 3 ozs. of butter or fat, 2 shallots finely-chopped, 2 lemons, 5» a pint of white sauce, I tablespoonful of coarsely-chopped gherkin, salt and pepper. Method.—-Scale and clean the fish thoroughly, remove the gills, which are always muddy, then sprinkle the fish liberally with lemon- juice, and put it aside for 1 hour. Melt the butter in a baking-dish, put in the fish, and baste it well, sprinkle with salt and pepper, and add the shallots. Cover the fish with a greased paper, and bake gently from 25 'to 35 minutes, according to size. Make the sauce as directed, add the gherkin and a tablespoonful of lemon-juice, and season to taste. Serve the fish with the sauce poured over. Tiara—About ¢} an hour. Average Cost, uncertain, tench being seldom offered for sale. Sumelent for 2or 3persons. Seasonable from November to March. 67o.--TENCH, BOILED. (Fr.—Tanche Bouilli.) Ingredients—r tench, } a pint of anchovy, parsley or piquant sauce (No. 265), lemon, parsley, salt and pepper. Method.—Scale and clean the fish thoroughly, and remove the gills. Rub the inside of the fish with salt, applying it liberally under the backbone, which should be raised for the purpose. Let it stand for 2 hours, and afterwards rinse the fish well in cold water. Put it into a saucepan containing just sufficient hot, but not quite boiling, salted Water to cover it, and simmer gently from r 5 to 25 minutes, according to size. Drain well, and Serve garnished with sliced lemon and Parsley. Tina—From 15 to 25 minutes, to boil. Average Cost, uncertain, tench being seldom ofiered for sale. Sumelent for 2 or 3 persons. 396 HOUSEHOLD MANAGEMENT 67I.-TENCH, MARINADED AND BROILED. (F r.---Tanche grille.) lugredlents.—Small tench; lo 2 or 3 allow 1 small onion finely-chopped, 2 shallots finely-chopped, t dessertspoonful of parsley finely-chopped, } of a teaspoonful of powdered mixed herbs, 2 or 3 tablespoonfuls of salad-oil, salt and pepper, piquant sauce. MethodM-Wash and clean the fish thoroughly, remove the gills, and completely cover the fish with boiling water. Let them remain for 5 minutes, then dry and scale them carefully. Place them in a deep dish, add a good seasoning of salt and pepper, and the onion, shallot, parsley, herbs and salad-oil. Allow the tench to lie for 2 hours, meanwhile basting frequently with the marinade, and then drain well. Have ready some pieces of well-oiled foolscap of suitable size, enclose each fish separately, and broil it over a clear fire for 10 or 15 minutes, according to size. When done, remove the papers and serve the fish with the piquant sauce poured over. Tiara—About 2} hours. Average Cost, uncertain, tench being seldom ofiered for sale. Allow 1 for each person. Tun TINCI (Fr. lanchel.--'I‘his fish generally inhabits stagnant and weedy waters, and rivers and ponds abounding in rushes. It thrives best in standing waters, and is found more trequentlv in acts and ponds, where it feeds on refuse vegetable tter, than in running streams. Teach taken In the latter are preferable for the table, the flavour bein superior; those captured where the mud is foul have usually a bad taste it cooked immediately, t this may be obviated by plan“; the fish when caught in clear water. The tench is verlhtenacious of life, and may be preserved or carried for a long distance covered in damp weeds. colour this fish is a greenish-olive abow, andoialight tintbelow. lts wnsinMayand une. Thefleshof thetenchissomewhatcoarss andinsipid Thetenchisemem ofthecarp 'y,andistrequeatlyplacedinpondswithcarp 672.—TENCH, MATELOT OF. (Fr.—-Tanche en Matelote.) lngredlents.--3 tench, 12 sauce oysters, 1 pint of good stock, } of a pint of port wine or claret,1 oz. of butter, 1 oz. of flour, 1 tablespoonful of finely-chopped onion, 12 button mushrooms, 9. bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, I blade of mace, r teaspoonful of anchovy-essence, r dessertspoonful of lemon-juice, salt and pepper, cayenne, Method.---Wash, clean and scale the fish, and out each into 2 or 3 pieces. Put the stock, onion, bouquetgami, mushrooms, cloves, mace, with a good pinch of cayenne, into a shallow stewpan. Simmer gently for 20 minutes, then put in the fish, cover closely, and simmer gently for i an hour. Meanwhile blanch the oysters in their own liquor, remove the beards, out each oyster in two, and strain the liquor into the stewpan. Melt the butter in another stewpan, add the flour, and cook it for 4 or 5 minutes. When the fish is ready,remove it carefully to a hot dish, strain the sauce over the flour and butter, and RECIPES FOR COOKING FISH 397 stir until smooth. Add to it the mushrooms, lemon-juice, and wine, seaSon to taste, simmer for 2 or 3 minutes, then put in the oysters, and pour the sauce over the fish. Tlme.--About 1 hour. Average Cost, uncertain. Sufficient ior 6 or 7 persons. Seasonable from November to March. Nata—Teach may also be plainly boiled or baked. 673.--—TROUT, BAKED. (F r.-—Truite r6tie au four.) ' Ingredients.-2 trout, veal iorcemeat (sea iorcemeats), 3 ozs. of butter, 1 oz. of flour, I dessertspoonful oi capers, 1 teaspoonful of lemon- juice, } a teaspoonful oi anchovy-essence, pepper and salt. Method.-—-Clean, scale, empty, and dry the fish. Make the forcemeat as directed, put it inside the trout, and sew up the openings. Place the fish in a baking-tin or dish with 2 ozs. of butter, and bake in a moderate oven for about } an hour, basting irequently. Fry the flour and the rest of the butter together 3 and when the fish is ready remove it to a hot dish, and strain the liquor in the baking-dish on to the flour and butter. Stir until it'boils and becomes smooth, then add the capers, lemon-juice, anchovy-essence, and season to taste. Simmer for 2 or 3 minutes, then pour over the fish, and serve. Tlme.-—1 hour, altogether. Average Cost, 1s. to 23. per lb. for 5 or 6 persons. Seasonable from February to September. 674.-—TROUT, BOILED. (Fr.——Truite bouillie.) Ingredients.—2 medium-sized trout, § of a pint of melted butter, (No.202), 1 tablespoonful of coarsely-chopped gherkin, salt and pepper. Method.—Empty and wash the trout, barely cover them with hot, but not quite boiling, salted water, and simmer gently irom 10 to 12 minutes, according to size. Have the sauce ready, add the gherkin, season to taste, pour over the fish, and serve. Time.--From 10 to 12 minutes. Average Cost, 1s. to as. per lb. Sumclent for 3 or 4 persons. 675.--'l‘ROUT, FILLETED AND FRIED. (Fr.-—Fi1ets de Truite frites.) lngredlents.-2 medium-sized trout, I level tablespoonful of flour, } a teaspoonful of salt, } a saltspoonful of pepper, egg and breadcrumbs, frying-fat, lemon and parsley for garnish, anchovy, shrimp or tomato sauce (see Sauces). Method.-—Wash, clean and thoroughly dry the fish, split them down the back, and remove the bone. Mix the flour, salt and pepper together, cover each piece oi fish lightly with the mixture, and afterwards brush it over with egg and coat carefully with bread- Sumclent 398 HOUSEHOLD MANAGEMENT crumbs. Have ready a deep pan of fat, and fry the fish until lightly browned and crisp. Drain well, garnish with sliced lemon and parsley, and serve the sauce separately. Time.--To fry, 5 or 6 minutes. Average Cost, rs. to as. per lb. Seasonable from February to September. Sufficient for 3 or 4 persons. 676.--TROUT, FILLETS OF, WITH TOMATO SAUCE. (Fr.--Filets de Truite a la Tomate.) Ingredients.—-I or a trout, r} ozs. of butter, 2 shallots finely-chopped, l a teaspoonful oi parsley finely-chopped, } of a. teaspoonful of powdered mixed herbs, salt and pepper, } of a pint oi hot tomato sauce, No. 281. Method.-Prepare the trout as directed in the preceding recipe, and place the fillets in a baking-dish, in which the butter has been previously melted. Season liberally with salt and pepper, add the shallots, parsley and herbs, and cover closely with a greased paper. Cook gently for about 20 minutes, then transfer the fish to a hot dish, pour the prepared sauce over, and serve. Tlme.-About 20 minutes. Average Cost, rs. to as. per lb. Seasonable irom February to September. 677.--TROUT, STEWED. (Fr.—Truite au Vin Rouge.) Ingredients—2 good-sized trout, 4} an onion thinly sliced, a little parsley, 2 cloves, I blade oi mace, *2 bay-leaves, a. little thyme, salt and pepper to taste, 1 pint oi stock, No. 5 or 7,! glass oi claret or port wine, 1 oz. each oi butter and flour. Method.--Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently ior i an hour. While the fish is cooking, melt the butter in a stewpan, stir in the flour, and cook ior 4 or 5 minutes. When ready, place the fish on a hot dish, strain the liquor over the flour and butter; and stir until it boils and becomes smooth. Season to taste, pour over the fish, and serve. Tlme.--4o minutes. Average Cost, Is. to as. per lb. Sufficient ior 5 or 6 persons. Seasonable irom February to September, but in the best condition in August. Tun Tnoor (Fr. wee), the name given to various species of the Salmonidu, or salmon family espet ially to the common trout (Selma lan'o), which abounds in many of the rivers, lakes and clear running streams of Britain and northern Europe. The colour of the trout isvellowish-brown above varied with reddish-brown, and crimson s ts on the lateral line; the abdomen is silvery-white, while s rich, golden-yellow extends along the un erpert of thesides. 'lhe flesh and tint of the trout vary in diherent localities. In weight, the common trout averages about t lb. Towards the end of Sep- tember trout uit the deep water to which they have retired in the hot weather—the trout is very rtial to y nooks—ior the purpose at spawning on the gravelly bottoms oi rivers or streams. Him g the spawning season trout become soft and unwholesome as food. Other species of trout are the Lovhleven trout peculiar to that loch, of larger dimensions than the common trout and form; a distinct species; the Great Lake trout, common in some of the large lakes of England and Ireland, sometimes attaining to a considerable size and weight—in colour it is dark-brown, with a purple tint; and the salmon trout, which, like the salmon, migrates to the sea and returns to spawn in the nvera RECIPES FOR COOKING FISH 399 678.-TURBOT WITH AUBERGINES. (Fr.-’l‘urbot aux Aubergines.) Ingredients.-2 lb. of turbot (middle cut), 2 ozs. of butter, the juice of l a lemon, 1 tablespoonful finely-chopped parsley, 1 dessertspoonful of meat glaze, 3 aubergines, salt and pepper, flour, milk, blive-oil, and clarified butter. Method.~Remove the dark skin from the fish, free it irom bones, and cut it into 6 or 8 even-sized slices. Trim these neatly, season with salt and pepper, dip them into milk, and then into flour. Melt about I} ozs. of butter in a saute-pan, place in the fillets of turbot, cover with a. buttered paper, and cook in the oven for r 5 minutes, or longer if needed, basting the fish frequently. Remove the skin from the aubergines, cut them into slices, dip them in flour, and fry a golden-brown in a frying-pan containing olive-oil and clarified butter in equal proportions. Drain them and season with salt. Dress the turbot on an oblong dish, sprinkle over the lemon-juice, then the parsley, and lastly some nut-brown clarified butter. Garnish with the fried aubergines. just before serving sprinkle the previously heated meat glaze over the fish. Tlme.--About 1» hour. Average Cost, 3s. 6d. to 4s. 6d. 'Sufllclent for 6 or 7 persons. Seasonable at any time. 679.--TURBOT, BAKED FILLETS OF. (Fr.--Filets de Turbot an Gratin.) lngredlents.--The remains of cold turbot, lobster sauce left from the preceding day, egg and breadcrumbs, cayenne and salt to taste, minced parsley, nutmeg, lemon-juice. Method.—After having cleared the fish from all skin and bone, divide it into square pieces of an equal size ,brush them over with egg, sprinkle with breadcrumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste them with. Bake for 15 minutes, and keep the fillets well moistened with butter, add a little lemon-juice and grated nutmeg to the cold lobster sauce ; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon. Tlme.—From 30 to 40 minutes. Seasonable at any time. Nola—Cold turbot thus warmed in the remains of lobster sauce will be found much nicer than if the fish were put again in water- 680.--TURBOT, BOILED. (Fr.--Turbot bouilli.) lngredlents.—-r medium-sized turbot, salt and pepper. Method.—Empty and wash the fish, trim the fins, but do not cut them ofi, as the gelatinous parts about them are esteemed a great delicacy. Make an incision down the middle of the back, to lessen 400 IIOUSEHOLD MANAGEMENT the possibility of the skin on the white side cracking ; and rub the white side of the fish with a cut lemon to increase its whiteness. Have ready the turbot-kettle, with as much hot water as will cover the fish, add salt to taste, put in the fish, bring gradually to near boiling point, then simmer very gently from r 5 to 20 minutes. Garnish with lobster coral, parsley, and cut lemon, and serve with Hollandaise, anchovy, shrimp or lobster sauce. 'l‘lme.--r 5 to 20 minutes, after the water boils. Average Cost, 7s. 6d. to 15s. Sufficient for 8 or 10 persons. Seasonable at any time. Tm: Tuner (Fr. turbo!) is the most h lily-esteemed, and, next to the halibut, the largest of the fiat-fish found on the British coasts. It equently attains a very large size weighing from 50 lb. to 90 lb. The North Sea and the south-eastern coasts of England are the principal fishery grounds for turbot. The flesh of the turbot is firm, white, and gelatinous, and is improved by being kept a dav or two before being cooked. Halibut is frequently sold for turbot; the two fish are, however, sufficiently distinct, the upper parts of the former bein uite smooth and covered with oblong soft scales. which firmly adhere to the body, while those 0 e turbot are marked with large, unequal, and obtuse tubercles. 68I.--TURBOT WITH CREAM SAUCE. (Fr.--Turbot a la. Creme.) ‘ Ingredients.—The remains of cold turbot, I} ozs. of butter, 1 oz. of flour, 1} a pint of milk, 3 tablespoonfuls of cream, I teaspoonful of lemon- juice, a pinch of ground mace, salt and pepper, cayenne. Method.-Remove the bones and skin from ,the fish, and separate it into large flakes. Melt the butter in a stewpan, add the flour, and cook for 5 minutes ; then pour in the milk, stir until it boils, and let it after- wards simmer gently for 10 minutes. Strain and return to the stew- pan, put in the fish, and let it become thoroughly hot, then add the lemon-juice, cream, and seasoning to taste, and serve. 'l‘lme.--About 20 minutes. Average Cost, 5d. or 6d., exclusive of the fish. Seasonable at any time. 682.—TURBOT WITH ITALIAN SAUCE,FILLETS OF. (Fr.—Filets de Turbot a l’Italienne.) lngredlenm—The remains of cold turbot, Italian sauce (No. 252). Method—Clear the fish carefully from the bone, and take away all the skin, which gives an unpleasant flavour to the sauce. Make the sauce hot, lay in the fish to Warm through, but do not let it boil. Garnish with croutons. Tlme.--5 minutes. Seasouable all the year. 683.--TURBOT AU GRATIN. Ingredients.--Remains of cold turbot, Béchamel (see Sauces), or any good white sauce, breadcrumbs, butter. Method—Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone. Put the dice into a stewpan, and moisten with 4 or 5 tablespoonfuls Of Béchamel sauce. Let it get thoroughly RECIPES FOR COOKING FISH 401 hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely—grated browned breadcrumbs, and place small pieces of butter over the top. Brown it in the oven, or with a salamander. Tlme.—Altogether, } an hour. Seasonable at any time. 684.—-TURBOT WITH WINE, PAUPIETTES 0F. (F r.-—Paupiettes de Turbot au Vin Blane.) Ingredients-4} to 3 lb. of turbot, } a lb. of whiting forcemeat, (No. 41 5), r shallot, a sprig of parsley, 6 preserved mushrooms, 3 to 4 ozs. of butter, 2 small glasses of Chablis or Sauterne, I} gills of stock, } a pint of Velouté or Allemande sauce, } a gill of double cream, 1» a lemon, pepper and salt. Method.-Remove the fillets from the bones of the fish, pare off the white and the black skin, flatten each piece with a wet cutlet-bat, and cut into convenient and even-sized fillets about the same size as fillets of soles. Flatten each fillet again, trim neatly and season with pepper and salt. Chop very finely the peeled shallot, the parsley and the mushrooms, and mix these with the forcemeat ; spread the mixture on one side of each prepared fillet, and roll up neatly. Butter some strips of white paper, and roll up each fillet in paper. Arrange the fillets closely in an upright position in a deep saute—pan, containing about 3 ozs. of melted butter ; place the lid on the pan, cook for a few minutes in the oven ; then add the wine and the stock, and finish cooking in the oven until done. Baste occasionally with the liquor. As soon as the fillets are done take them up, drain, remove the paper bands, dish up in a pyramidal form, and keep them hot. Add the white sauce to the fish liquor, reduce well, strain, and finish with cream. Add a few drops of lemon-juice, pour over the fish, and serve hot. ’I‘lme.—-To cook, about 20 minutes. Average Cost, 5s. 6d. to 6s. bd. Sumclent for 8 or 9 persons. Seasonable at any time. 685.—TURBOT, TIMBALE OF. Ingredients—Cooked turbot, white sauce (sea recipe for same) aspic jelly, truffle, cucumber, gherkin. Method.--Put aside a little flaked turbot, pound the remainder, season to taste, moisten with good white sauce, and stiffen with gelatine. Coat the mould with aspic jelly, when set, mask thickly with the fish farce, and fill the cavity with the flaked fish, previously seasoned and moistened with sauce stiffened by means of gelatine. Cover the top with farce. When set, unmould, and decorate with strips of cucum- ber rind and trufie, as shown in illustration. Chopped aspic should be arranged lightly round the base. Tlme.--About 3 hours. Average Cost, 4s. 6d. to 5s. 6d. Suinclent for 8 persons. 4oz HOUSEHOLD MANAGEMENT 686.-WATER SOUCHET. Ingredients.-Flounders, plaice, soles, perch or tench, parsley, salt, Pepper- Method.--Any of the above-named fish will be found suitable. Wash and clean the fish, put it into a stewpan with just suficient cold water to cover it, add a small bunch of parsley and salt to taste. Cook gently until done, then transfer the fish carefully to a deep dish or tureen, sprinkle over it I teaspoonful of finely-chopped parsley, strain and add the liquor, then serve. Brown bread and butter sh0uld bi handed round. 687.--WHITEBAIT. (Fr.—~Blanchailles.) Ingredients.-Whitebait, ice, flour, cayenne, salt, frying fat. Methods—The frying of whitebait is a most dificult task for cooks with little experience. The following is a well-tried method which, if carefully followed, never fails to produce satisfactory results : Put the whitebait with a piece of ice in a basin, which must be kept on the ice. When required for cooking, spread the fish on a cloth to drain, then sprinkle a clean cloth with flour, put a small quantity of whitebait on this, sprinkle over some more flour, fold the cloth and shake it well, holding the ends of the cloth with both hands. Turn the contents into a wire drying basket, and shake it so as to get rid of the superfluous flour. Plunge the basket into a pan of clean, very hot lard, and fry rapidly over a bright fire for 3 or 4 minutes. Keep moving the basket all the time the frying goes on. Take up the basket, shake it so as to strain 05 the fat, and turn the fish on to a cloth or paper. Repeat this until all the whitebait are fried. Season with cayenne or black pepper, and fine salt. Dish up on a folded napkin or lace paper, and send the fish to table accompanied with quarters of lemon and thin slices of brown bread and butter. Tlme.--From 3 to 4 minutes. Average Cost, rs. 6d. per quart. Season- sble from January to September. anurr (Fr. blanchm'lle). This diminutive fish, considered a great delicacy on account of the tenderness and sweetnessot its flesh, is allied to the herring, and was fatherly thought to be the young of that fish, but the shape ofits body is more compressed. It is of a pale silvery hue, and greenish on theback, andvariesinlength fromeins. toélins. Thewhitebaitiscaupht during thespnn and summer in the estuary of the Themes, in the yde, and other rivers. The “ Whitebait Dinner ’ of the members of the Cabinet, just before the pmcgation 0! Parliament, at the I‘m/algal, Green- wichwacn annualaistomofsomestanding, butitisnowdisccntinued. 688.—WHITING, BAKED. (Fr.—-Merlan au Gratin.) (See Sole an Gratin, No. 653, use skimmed whiting, and proceed in the same manner.) 689.—-WHITING WITH SWEET HERBS, BAKED. (FL—Medan aux Fines Herbes.) (See Sole with Flue Herbs, No. 654.) RECIPES FOR COOKING FISH 403 6go.—-WHITING, BOILED. (Fr.—Merlan bouilli.) lngredients.-Whiting, salt. Method.—Clean the fish, but do not skin them. Have ready suflicient warm water to cover them, salt it slightly, put in the fish, bring gently to the boil, and simmer for 7 or 8 minutes (if small). Drain well, serve on a folded napkin, garnish with parsley, and serve with a suitable Sauce. Time.-—7 or 8 minutes for small whiting. Average Cost, 3d. to 9d. each. Allow 1 small whiting for each person. Seasonable all the year, but best from October to March. Tn: ermc (Fr. mlan).--'I'his well-known fish belongs to the cod family, but is destitute of the barbule seen in the cod and haddock. Its flesh is the most delicate and palatable of any fish of its tribe. The body of the whiting is compressed, and the upper jaw projects beyond the lower. It is a smaller fish, and of a more elegant shape than the haddock; its aVerage weight is 1} lb. The whiting is caught in abundance on the British coasts and in the northern European seas. 691.—WHITING, BROILED. (Fr.-—Merlan Grille.) lngredlents.—-Whiting, a little oil or butter. Method.--Wash, and thoroughly dry the fish. Brush them over with a little oil or melted butter, and broil over a clear fire. Tlme.--From 6 to 8 minutes, for a small whiting. Average Cost, 3d. to 9d. each. Allow, 1 small whiting for each person. Seasonable all the year. To Caoos: Wnrrmo.—-Choose for the firmness of its flesh, and the silvery hue of its appearance. Tn: POLLAC! (Fr. Merlan).—Like the poet, the pollack bears a strong resemblance to the Whiting. It is a gregarious fish and swims in shoals, and is caught ofi the coasts of Britain, chiefly eroundthenorthern Thefleshotthepollaeltiegoodeatmg. Itisalsolmowuasthe“coal- 55h,“udinSoetlan itbearsthelocalnameof“ Lythe.’ 692.--WHITING, FRIED. (Fr.—Merlan Frit.) Ingredients—2 whiting, 1 egg, breadcrumbs, flour, salt, pepper, frying-fat or oil. Method.-Wash, clean, and dry the fish, and remove their skins, and fasten the tail in the mouth by means of a small skewer. Mix a teaspoonful of flour with salt and pepper, and rub it well into the fish ; then brush them over with egg, coat them with breadcrumbs, and fry until nicely browned in hot fat. Serve on a fish paper, garnished With crisply-fried parsley. Time.—-To fry, 6 or 7 minutes. Average Cost, 3d. to 9d. each. Sulli- elent, 1 small whiting for each person. Seasonable all the year, but best from October to March. Tea Pom (Fr. La-efwm'al. also known as the Bra is found about the mouth of the Thames, and gener- elly around the British meets, as well as in the northern sea. It bears a striking resemblance to the whiting, and is frequently called the War-rise Pour. The pout is Mod a an excellent table-fish. GENERAL REMARKS ON COOKING MEAT CHAPTER XIII Instructions for Roasting, Boiling, Baking, Stewing, Braising and Frying. The Probability Is that the Human Race for a long period in the early history of mankind lived upon roots, iruits, raw fish, shell-fish, birds' eggs, small reptiles, and insects. When man acquired the art of fashion- ing weapons irom the flints which he wrought into arrow-heads, spear- points, and axes, he was enabled to chase and slay the animals arounc- him, and thus obtain raw meat. A survival of this custom is seen in the name of the Eskimo, from the appellation Esxmanrsrc, or “ raw-fiesh-eaters," given to them by the native tribes of New England, and retained in the French form of the word ESQUIMAUX. Bows and arrows have been found among the natives of all climates and latitudes, but their use indicates an advancement in civilization reached only during many centuries. The early period of man's existence is divided into f_our epochs or ages, not implying, however, that these epochs were simultaneously reached by all the inhabitants of the globe in their progress towards civilization, for there are still races in their stone age. The first epoch is the Paleolithic, or old stone age, when the implements fashioned by man were sharp chipped fiints. To this succeeded the Neolithic, or new stone age, characterized by polished stone imple- ments, and the domestication of animals. Next followed the Bronze age, with its weapons and articles of that metal, and lastly the Iron age, with its gradual development and progress in the arts and manufactures- The successive stages through which man has advanced to civiliza- tion may also be classified in three divisions : Savage, Barbarous, and Civilized. The first is represented by the savage oi the South American forests, who lives on wild plants and animals ; the second by the African, who tills the ground and domesticates animals for his use; the third by the civilized European, associated with all that the word civilization denotes, of moral, intellectual, social, and material de' velopment. The duration of the Paleolithic Age cannot be determined. Un' polished stone implements, bone, and horn have been found associated with the bones and teeth of the mammoth, or woolly-haired elephant, 604 GENERAL REMARKS ON cooxmc MEAT 405 the cavebear, and other wild animals long extinct, in the old drift gravels of the glacial period, which was passing away in Europe thousands of years before the Neolithic Age began, and it is even possible that the existence of man may date from a still earlier pro glacial period. The Discovery of Fire is lost in the dim ages of antiquity. No savage tribe has been found so low in the scale of being as to be without its possession ; even among the relics found of man's existence during the mammoth period, fragments of charcoal and burnt bones have been discovered. The methods pursued by savage races for producing fire are by the friction of one piece of wood against another, by the use of a fire-drill, consisting of a pointed stick, which is revolved rapidly in a hole made in a piece of wood, or by means of a species of bow-drill. The Brahmins at the present day produce the fire for their daily sacrifice by this primitive method. Later, the old fire-drill was improved upon by the flint and steel; and now the safety match in common use provides a ready means of kindling a fire or producing a light. Of such value is the possession of fire to man for warmth, cook- ing his food and other purposes, that the ancient Greeks in their mythology ascribed its origin to the gods, from whom Prometheus, the brother of Atlas, stole it, concealed in a tube. By the Parsis, the adherents of the ancient religion of Persia or Zoroastrianism, fire is regarded as the emblem of the Divine power, and its worship forms a part of their religious ritual. Fire having been discovered, mankind endeavoured to make use of it for drying and afterwards for cooking their meat ; but for ages the methods and appliances employed in the preparation of food were of the crudest description. Meat brought in actual contact with fire is apt to become smoked, and have an unpleasant flavour. This dis- advantage was remedied by passing spits through it, and placing it a suitable height above the burning fuel. Thus grilling was invented ; and simple as is this mode of cookery, yet all meat cooked in this way is richly and pleasantly flavoured. In Homer’s time the art of cookery had not advanced much beyond the method of roasting, for we read in the “ Iliad ” how the hero Achilles and his friend Patroclus regaled the three Grecian leaders on bread, wine, and broiled meat. It is noticeable, too, that Homer does not speak of boiled meat anywhere in his poems. We read in the Scriptures, of Sarah cooking her cakes on the hearth ; and in the ceremonial law given to the ancient Jews, they were distinctly direc- ted to bring cakes “baked in the oven.” The term “ oven ” may have been applied to a kind of pot, sometimes called “ kail-pot," which was used by the Egyptians for cooking; it was a vessel completely closed, and when in use was buried bodily in hot ashes. The tripod and cauldron is the earliest cooking apparatus on record. The former consisted of three rods of iron or hard wood fastened together at the top, at which point was inserted an iron hook to hold the handle of the Cauldron. 406 HOUSEHOLD MANAGEMENT Methods oi Cooking Meat.—Roasting,baking, boiling, stewing, braising, frying and grilling are the usual methods of cooking animal food. To explain the philosophy of these simple operations, we must notice the efiects that are produced by heat on the principal constitutents of flesh. When finely chopped, mutton or beef is soaked for some time. in a small quantity of water, and then subjected to slight pressure, the juice of the meat is extracted, and there is left a white, tasteless residue, consisting chiefl of muscular fibre. When this residue is heated to between 180° and 200° F., the fibres shrink together, and become hard and horny. The influence of a higher temperature on the soluble extracts is not less remarkable. When the watery infusion which contains the nutritive constituents of the meat is gradually heated, it soon becomes turbid, and, when the temperature reaches about 160', flakes of whitish matter separate. These flakes are Amu- MIN, a substance precisely similar in all its properties to the white of egg. When the temperature of the watery extract is raised td 158‘, the colouring matter of the bleed coagulates, and the liquid, which was originally tinged red by this substance, is left perfectly clear, and almost colourless. When evaporated, even at a gentle heat, this residual liquid gradually becomes brown, and acquires the flavour 0t roast meat. The fibres of meat are surrounded by a liquid which contains albumin in its soluble state, just as it exists in the unboiled egg. During the operation of boiling or roasting this substance doagu-s lates. The tenderness of well-cooked meat is consequently proporq tioned to the amount of heat employed, and the slight or complete coagulation of the albumin deposited in its substance. Meat is done! when it has been heated throughout only to the temperature of coagud lating albumin, provided the heat is continued long enotxgh; it is thoroughly done when it has been heated through its whole mass to the temperature at which the colouring matter of the blood coagulates t- it is overdone when the heat has been continued long enough to harden the fibres. During the operations 0! Boiling, Roasting and Baking, fresh host and mutton, when moderately fat, according to Johnston,lose, on an average about :— In Boiling. In Baking. In Roasting. 4 1b. of beef lose 1 1b. .. 1 lb. 3 ozs. .. I lb. 53, ozs. 4 lb. of mutton lose 14 ozs. .. 1 lb. 4 ozs. .. 1 lb. 6 025.1 More recent experiments also show that animal matter loses more weight by roasting than by boiling. In roasting, the loss arises from the melting out of the fat and evaporation of water ; but the nutritious matter remains condensed in the cooked meat, whereas, in boiling, the gelatin is partly abstracted. Roast meats are therefore more nutritious" than boiled meats ; but in consequence of the chemical decomposition: of the fat of roast meats, due to a long continued exposure to an intense heat, they are less easily digested. GENERAL REMARKS ON (:00me MEAT 407 Roasting.--In roasting, the joint must be suspended where the rays of heat irom the fire may fall directly upon it. In localities where this excellent and wholesome method of cooking is largely practised, kitchens are provided with a primitive meat-screen, a three-leaved folding “ hastener," lined on the inside with a bright metal which reflects the heat. Therefore, although roasting may be described as cooking by Eradient heat, it is a process in which reflected heat plays a secondary and by no means unimportant part. By many, roasting is condemned as an extravagant method of cooking. Undoubtedly meat loses con- siderably in weight when roasted, but there is no real loss ; the melted fat remains as dripping ; any meat juice which escapes coagulates and forms the basis of the gravy, and by the evaporation of water, to which the greater part of the loss is due, the nutritives of the meat have simply become more concentrated. The consumption oi coal in roasting is not excessive when the fire is properly built up. Some 30 or 40 minutes before the fire must be ready, the front of the grate should be filled with small lumps of coal, and the back with a few lumps mixed with a considerable quantity of slightly-wetted small coal. As the front oi the fire burns away, the embers from the back can be brought for- ward, and small coal or cinders put in their place, thus keeping the front of the fire clear and bright“ Immediately the fire is made up the “hastener,” or meat-screen, should be drawn around it, so that its surface may become thoroughly hot before the meat is put down to roast. When the fire is clear and bright the joint should be placed quite close to it for to or r 5 minutes ; and as soon as it is put down it should be well basted with hot dripping, and this greatly assistsin forming an impervious surface through which the juices of the meat cannot escape. The joint must be frequently basted during the first half- hour, and afterwards every 10 or 15 minutes. “When properly roasted and sufficiently basted, the joint ought to be nicely browned without the aid of flour. A little salt and pepper is sometimes sprinkled on the joint before serving, but it is not necessary. It was considered an improvement to the gravy when the old Custom obtained of pouring a little over the joint. It is impossible to fix the exact time required for roasting meat, because so much depends upon the form and thickness of the joint, and its age and condition. The general rule is to allow 15 minutes ior each pound of beei and mutton, and 15 minutes over; and 20 minutes for each pound of veal and pork, and 20 minutes over. Meat of recently killed beasts requires longer cooking than meat which has hung for some time ; in warm weather joints require rather less time for roasting than in cold. A square solid piece of beei will not cock as quickly as a shoulder of mutton of equal weight; and rolled and stufled meat must be allowed a longer time than it the joints were not prepared in this manner. White Meets, and the Heat 0! Young Anlmsls, require to be very well 408 HOUSEHOLD MANAGEMENT roasted, both to be pleasant to the palate and easy of digestion. Thus veal, pork and lamb should be thoroughly done to the centre. Mutton and Beet, on the other hand, do not, generally speaking, require to be so thoroughly done, and they should be cooked, so that, in carving them, the gravy will just run, but not too freely. Of course in this, as in most other cases, the tastes of individuals vary; and there are many who cannot partake, with satisfaction, of any joint unless it is what others would call overdressed. Baking—Meat baked in the oven has never the same delicious aromatic flavour as when roasted in front of the fire, but with care it is possible to have a baked joint with a. good flavour and a well- browned and crisp surface. To preserve the flavour of the meat, it is absolutely necessary that every part of the oven should be kept scru- pulously clean. Nothing can brown properly or become crisp in too moist an atmosphere ; therefore there must be an outlet for the steam produced by the evaporation of some of the water in the meat ; and if the construction of the oven does not provide sufficient ventilation, the door must be kept partly open to allow the steam to escape. To ensure perfectly satisfactory results, a proper baking-tin must be used. This consists of a double tin, the upper part being provided with a grid, on which the meat rests, thus preventing unnecessary contact with the dripping. The lower tin is filled with water, which prevents the fat in the upper tin burning, and giving off unpleasant odours to be absorbed by the meat, and which would spoil its flavour. The principles of roasting and baking are exactly the same, the object being in both processes to preserve the nutritive qualities of the meat by preventing the escape of the juices of the meat. Before putting the joint in the oven it should be well basted with hot fat, for the reason already explained in reference to roasting meat. The oven should be hot for the first to or 15 minutes, in order that the albumin on the surface of the meat may be quickly coagulated and the juices of the meat retained. The temperature must then be lowered, or the meat transferred to a cooler oven, if the stove is provided with two. The temperature of an oven may be quickly reduced by drawing away some of the fire, putting in the dampers, or leaving the oven door open. Frequent basting is as essential in baking as in roasting; it not only keeps the meat mellow and tender, it also prevents waste by shrinkage, and by washing 05 some of the hardened particles it pre- vents the meat becoming too brown, while at the same time it provides a deposit to be afterwards converted into good gravy. The time required for baking meat is the same as for roasting, viz. , 15 minutes to each lb. of beef and mutton, and 15 minutes over; and 20 minutes to each lb. of pork and veal,and 20 minutes over,with the usual allowances for form, condition, stufing, etc., which common sense or experience must determine. Bolling.-Boi1ing is generally considered one of the meet easy and GENERAL REMARKS 0N cooxmc; MEAT 409 I simple processes of cookery. Certainly meat cooked in a pot requires very little attention, and too frequently receives none at all, as is evidenced by the ragged mutton and hard-flavourless beef to which the term BOILED meat may be correctly applied. Although meat loses less weight when boiled than when roasted or baked, there is more loss of nutritive constituents, unless both the meat and the liquor in which it is cooked be consumed, for certain mineral salts, soluble sub- stances, and a considerable quantity of gelatin, are abstracted during the process of cooking, and remain dissolved in the liquor. When the meat is intended to be eaten, it is desirable that its valuable nutritii e juices should be retained, and this is effected, as in roasting and baking, by subjecting the joint for a short time to a temperature sufficiently high to rapidly coagulate the surface albumin, thus forming an im- pervious envelope which prevents the escape of the internal juices, and most effectually excludes the water, which, by diluting these juices, would render the meat insipid. All fresh meat should be immersed in boiling water for 10 minutes, but at the end of that time the temperature must be reduced, and the surest and quickest way of effecting this to to draw the pot aside and add cold water by degrees until the water in the pot ceases to boil. One pint of cold water would sufficiently reduce the contents of a large boiling pot. When it is possible to choose, the one selected should be just large enough to hold the meat, which must be kept covered with water; hot water being added to replace that which boils away, in order to maintain an even temperature. The addition of such vegetables as turnip, carrot, onion and celery, is a decided improvement to the flavour of the meat, but they should never be used in sufficiently large quantities to over— power its natural flavour. Turnip must be always sparingly used, for it possesses the peculiar property of absorbing the flavour of any material it comes in contact with, and is often usefully employed for that purpose. In one respect, boiling is more economical than either roasting or baking, for when once the right point is reached a very small fire will maintain the proper temperature. Any heat in excess of this is wasted, and the benefit of slow progressive cooking is lost. Meat cooks as quickly at simmering point as if the water surrounding it were kept in a state of violent ebullition, and with far better results, for continued application of excessive heat hardens the fibres of the meat, and renders it tough and indigestible. The time allowed for boiling meat is from 20 to 25 minutes for each lb of meat, according to the solidity or thinness of the joint, and the kind of meat ; pork requires longer boiling than beef or mutton, and salted meat longer than fresh meat. Salt Meats—Salt beef, salt pork, pickled pork, tongues and hams should always be put into warm water, unless very highly salted, when they may be put into cold water to extract some of the salt. Smoked hams and tongues must be soaked in cold water for at least 12 hours 410 HOUSEHOLD MANAGEMENT before cooking. Any kind oi salt meat intended to be served cold will be more mellow and juicy it allowed to remain in the liquor until cold ; but this practice cannot be recommended in warm weather unless the meat will be quickly consumed, for the large amount of moisture it contains soon renders it unfit for use. Stewing.-This process of cooking may be defined as “ simmering in a small quantity of liquid.” Undoubtedly it is the most economical method of cooking meat, not only on account of the small amount oi fuel required to keep up the gentle simmering, but also because tough, coarse, inexpensive kinds of meat may, by this long, slow continuous process, be rendered tender and palatable. There is practically no loss of nutritive constituents, for everything abstracted tom the meat is contained in the gravy. The fibres of coarse meat should never be exposed to a higher temperature than 160° F.; simmering point is 180° F., boiling point, 212° F. To cook meat at this comparatively low temperature it is absolutely necessary that the vessel coritaining it should be provided with a lid fitting so closely that the steam cannot escape ; or failing this, a or 3 thicknesses of greased paper must be placed under the lid. Lean meat alone is suitable for stewing, more particularly when the liquid is thickened with flour, which prevents the fat rising to the surface of the liquid. In consequence'oi not being able to remove the fat by skimming, stews are apt to disagree with those who are in the least inclined to dyspepsia ; but when made of lean meat they are easily digested. A few rough trimmings of vegetables should be added to flavour the stew; but it is better to cook the vegetables to be served with it separately, for the low temperature at which the meat stews destroys the colour of both carrots and turnips. When the meat is very coarse its fibres may be softened either by adding a little vinegar to the stew, or by pouring a little over the meat and allowing it to soak in it ior at least an hour before cooking. But when the meat is tender if it is quickly tried on both sides before it is stewed, it has both a better appearance and flavour. No definite rule as to time can be given 3 stews may be allowed to cook gently from 4 to 5 hours, but longer cooking usually reduces the fibres of beef and mutton to a stringy, thread-like mass, so hardened that they cannot be digested, and consequently afiord no nourishment. Stews cannot cook too slowly ; it is not necessary that there should be the least ebullition, but there must be sufficient heat applied to evapo- rate the liquid and fill the vessel with steam, otherwise the meat is not cooking. Bralslng.—This excellent method of cooking is a combination of roasting and stewing, for when a properly constructed pan is used heat is applied from above by means of a depressed lid on which charcoal is burnt. When meat is braised in an ordinary stewpan it is simply placed on a foundation of vegetables surrounded, but not GENERAL REMARKS ON COOKING MEAT 411: coveral, with stock. The meat does not come in contact with the liquid, but becomes thoroughly flavoured with the vegetables, and by long slow cookingin the steam is rendered tender and digestible. it is then placed in a quick oven and browned and crisped before serving. Frying.--From the appended table it will be seen that all fats and oils do not boil at the same temperature. In ordinary houses ther- mometers for testing the heat for cooking are not available, but the table given is instructive without their aid—at least it should make clear the reason why it is so much more diflicult to fry in a small quantity of butter than in a corresponding amount of fat or oil. BOILING POINT OF FAT AND OILS Butter boils at 150° F. Lard ” 210° 0 Clarified Fat ,, 250° ,, Oil .. see—400° .. Many liquids boil at a lower temperature than water (212°) ; thus you may, with impunity, dip your finger in boiling spirits of wine; you would take it very quickly from boiling brandy ; still more rapidly fiom water ; whilst the eflect of the most rapid immersion in boiling oil need not be mentioned. As a consequence of this, heated fluids act difierently on the savoury bodies presented to them. A small ball of butter, thickly coated with egg and breadcrumbs, maybe fried in hot fat or oil and retain its form, but if dropped into a stewpan of boiling water it would quickly melt, and mingle with it, because the water would not be hot enough to immediately coagulate the albumin of the egg and thus imprison the butter, and eflectually exclude the water. Fat may be heated to a much higher temperature than is necessary for Ordinary frying purposes. Any one experienced can tell exactly by the appearance of the fat, and by the amount of blue smoke arising from it, when the requisite degree of heat is reached. This, of course, varies considerably ; such things as rissoles and fish cakes, made principally of cooked materials, need simply browning and heating through, and consequently may be cooked in very hot fat. But such a preparation as cheese fritters or raw substances like fillets of fish must be fried in fat at lower temperature to allow the material to be fully cooked before the surface becomes too brown. The heat of the fat may be tested by fJ'Ying a piece of bread 3 if it turns brown immwiately the temperature is suitable for such things as need browning and re-heating, and for potatoes which require a high degree of heat, owing to the large pro- portion. of water contained in them 1 but for raw materials the fat is sufficiently hot when the bread at once hardens, and acquires a pale golden-brown colour. It should, however, be remembered that the Introduction of any cold substance immediately lowers the temperature Of the fat; so much so, that after a few minutes the heat under the stew- 412 HOUSEHOLD MANAGEMENT pan may safely be increased. Only a small quantity of anything should be fried at one time, and the fat must be heated to a proper temperature before frying a second lot. There are two distinct methods of frying, known respectively as deep or wet frying, and dry frying. Deep Frying.—In this process the materials fried must be completely covered by hot fat. An iron or steel stewpan or saucepan may be used ; and for such things as rissoles, croquettes, lobster cutlets, fish cakes, etc., a wire basket or wire drainer is necessary ; fillets of fish are generally dropped into the hot fat frOm the fingers, and taken out on a fish slice. Everything fried should be transferred from the fat to a sheet of clean paper and thoroughly drained before serving. Dry Frying—Meat fried in a shallow pan with a comparatively small quantity of fat may be rendered hard and indigestible by this process if the mistake be made of putting the meat into a cold frying-pan, or into the fat before it is hot enough to coagulate the albumin on its sur- face. Fillets of beef and veal, and mutton and veal cutlets are gener— ally cooked in this manner, and with a protective covering of egg and. breadcrumbs they may be subjected to intense heat without hardening their fibres to an injurious extent. The side to be dished upwards should be fried first, because the side cooked first invariably presents a better appearance. The frying should be done rapidly, and the fry- ing-pan frequently shaken to prevent the contents sticking and burning to the bottom of it. Frying-Fat.—For all ordinary purposes clarified fat may be recom~ mended. It is made from beef and mutton suet, cut into small pieces, and simmered in a little water until all the fat is extracted, and then strained. 2 lb. of fat are obtained from 3 lb. of suet ; unless the suet can be bought cheaply, it may be a little more expensive than lard. Oil is excellent for frying purposes, but it requires more careful handling than the fats, for unless heated gently over a slow fire, it has a tendency to rise quickly and boil over. Lard sometimes imparts an unpleasant flavour, but the chief objection to its use is the fatty odour which lingers long after the lard has cooled. Frying-fat after being used should, WHEN 0001., be strained. The fat may be used over and over again until it becomes discoloured, and discoloration may in some measure be prevented by occasionally boiling the fat in plenty of water for i an hour. When slightly cool, both fat and water should be poured into a basin ; and as soon as the cake of fat is firm all the impurities should be scraped off the bottom, and the fat melted again to evaporate every particle of water. Grilling.—Grilling, or broiling, as it is sometimes termed, is the most perfect way of cooking chops and steaks. A sharp clear fire is neces- sary in order that the outside may be quickly hardened, and thus pre- vent the escape of the juices of the meat. Grilling may be done either over the fire or before it on a gridiron contrived for the purpose. Any ordinary gridiron may be used for cooking over the fire 3 before being GENERAL REMARKS ON COOKING MEAT 413 used it should be heated, and its bars well rubbed with paper, and after- wards with a little fat or suet. Whatever is being grilled must be repeatedly turned, by means of steak-tongs, or, failing these, a fork put into the fat of the meat, for if the lean be pierced the juices will escape through the holes thus made. This cooking process is suited only to small portions of meat, or kidneys, bones, fish, mushrooms, tomatoes, etc. SUMMARY OF GENERAL RULES (1) One general rule is that meat should never be washed, but there are at least three exceptiOns to the rule, viz. :— (a) When using diluted vinegar or charcoal to remove the taint of putrefaction. (b) When meat has been over-salted, and it is necessary to extract the excess of salt. (c) Hearts and liver before they are cut into slices : the surface of both being protected by membranes, immersion in cold water does not deprive them of their nutritive juice. (2) In roasting and baking an intense heat must be applied to all kinds of meat for 10 or 15 minutes, and the temperature afterwards considerably reduced. (3) In boiling, fresh meat should be put into boiling water, boiled rapidly for 10 minutes, and then cold liquid added to reduce the tem- perature. Immersion in boiling water hardens the fibres of salt meat, therefore it should be put into warm water, or when too salt, it may be placed in cold water, which will extract some of the salt, and also a considerable quantity of the juices of the meat. (4) In stewing, the process must be long, slow and continuous, the escape of steam being prevented by a close-fitting lid, and, if necessary, by intervening layers of greased paper. (5) In trying, a blue smoke must arise from the fat before it is hot enough to fry even things which require a comparatively low tempera- ture. Cold things to be fried must be added to the fat gradually, to avoid reducing the temperature too suddenly. The fat must always be re-heated to a proper temperature before putting in a second set of things to be fried. GENERAL OBSERVATIONS ON QUADRUPEDS CHAPTER XIV General Notes on Mammalia and the different breeds of Cattle and their characteristics, observations on veal and beef, and tables oi prices and weights of joints, etc. The Empire oi Nature has been, by general assent, divided into three great divisions or kingdoms : the first consisting oi minerals, the second oi vegetables, and the third of animals. The Mineral Kingdom com- prises all inorganic objects devoid oi liie,but having a definite chemical composition, consisting oi either a single element, as silver, or oi two or three oi these elements combined, as sodium chloride or common salt. When not mixed with any other substances, minerals are com— posed of similar particles, and ii they possess a definite shape, are characterized by the geometric iorm their crystals assume, although all minerals are not distinctly crystalline. Minerals enter into the composition of the rocks, which constitute the solid portion oi our globe, and guard the land against the encroachments oi the sea. The Vegetable Kingdom covers and bean tifies the earth with an endless variety oi tom and colour. It consists, with some exceptions, of organic bodies which grow by the assimilation oi inorganic sub- stances, as water, carbonic acid, and ammonia, iorming out of these organic complex substances, as sugar, starch, cellulose, etc. In the process oi digestion plants break up carbonic acid into its two elements of oxygen and carbon, setting iree the former which is required ior the sustenance of animal life, and retaining the carbon necessary ior vegetable liie. The higher orders of plants are chiefly nourished by means oi roots, breathe by the medium oi leaves, and are propagated by seeds. The Animal Kingdom in its lower types is closely allied to the Vegetable Kingdom, both oi these constituting the organic series oi natural objects. The bodies oi each are composed oi proto- plasm, the basis oi all life, a substance iormed oi carbon, hydrogen. nitrogen and oxygen. The nature and method of assimilating their food is the only means by which the distinction between plants and animals in their lowest iorms car. be clearly determined : the former subsisting on inorganic, and the latter on organic, matter. In the case of the higher animals and plants, it is easy to assign any individual to its proper place in Nature, but it is almost impossible m GENERAL OBSERVATIONS ON QUADRUPEDS 415 to fix the precise limits of the types which connect the two great King- doms together, and to determine where vegetable life ends and animal life begins. In respect of form, internal structure, power of motion, they closely resemble each other as in the case of the DIATOMACEAB and DESMIDIAE, two of the lower order of miscroscopic plants, and the sea-anemones, sea-mats, sponges, corals, etc. Like the Vegetable Kingdom, animals are limited to certain areas by the conditions of climate and soil, the environment of an animal determining its de- velopment and survival. There are various systems of classification of animals. Linnaeus divided them into six great classes : Mammalia, Birds, Fishes, Amphibious Animals, Insects and Worms. Cuviers’ more scientific arrangement comprised the four sub-Kingdoms, Verte~ brata, Mollusca, Articulata, and Radiata. The classifications of more recent times have been largely determined by the consideration of the forms of animals as influenced by evolution, and the facts of heredity and adaptation to their environment. The late Professor Huxley divided the Animal Kingdom into the sub-Kingdoms, Vertebrata, Annuloda, Annuloida, Coelenterata, Infusoria, and Protozoa. MAMMALIA This class of animals comprises all the ordinary quadrupeds, and includes all those vertebrate animals in which some part or other of the skin, during some portion of life, is provided with hair, and whose young are nourished for a longer or shorter period by means of a special fluid- milk, secreted by special glands. The mammalia have warm blood, i.e., blood the normal temperature of which is usually retained in any atmo— sphere. Among the mammalia are classed the whales, dolphins and porpoises, whose bodies are particularly adapted for aquatic life, and, who like the rest of the class, nourish their young by their milk. The heart of mammals is similar to that of birds, and has four distinct chambers, two auricles and two ventricles, and respiration is carried on by means of two lungs situated in the chest cavity. The following are the general characteristics of the Mammalia- As noticed above, the bodies of nearly the whole class are covered with hair—a kind of clothing which is both soft and warm, little liable to injury, and bestowed in proportion to the necessities of the animal, the climate of the country it inhabits, and the nature of its environ-r ment. In all the higher orders of animals, the head is the principal seat of the organs of sense. In it are placed the eyes, the ears, the nose, and the mouth. Through the last they receive their nourishment. The mouth contains the teeth, which, in most of the mammalia, are used not only for the mastication of food, but also as weapons of defence. They are inserted into two movable jaws, and the front teeth or incisors are so placed that their sharp edges may 9&8in be brought in contact with the food, in order that its fibres may 416 HOUSEHOLD MANAGEMENT readily be separated. Next to these, on each side, are situated the canine teeth or tusks, which are longer than the other teeth, and being pointed are specially adapted for tearing food. In the back of the jaws are placed another form of teeth, called molars, or grinders. Their use is to masticate the food; in animals that live on vegetables the molars are flattened at the top ; but in the carnivora, their upper surfaces are furnished with sharp-pointed protuberances. The num- bers, form, and disposition of the teeth constitute most important characteristics for separating the various orders of the mammalia from one another. The nose is a cartilaginous body, pierced with two holes, which are called nostrils. Through. these the animal is affected by the sense of smell ; in some animals this organ is prominent, whilst in others it is flat, compressed, turned upwards, or bent downwards. In beasts of prey the nose is frequently longer than the lips ; and in some other animals, as the elephant, it is elongated into a movable trunk or proboscis, whilst in the rhinoceros it is armed with a horn. The eyes of quadrupeds are generally defended by movable lids, on the outer margins of which are fringes of hair called eyelashes. The open- ing of the pupil is in general circular ; but in some species, as in those of the cat and hare, it is contracted into a perpendicular line ; in the horse, the ox, and a few others, it forms a transverse bar. The ears are openings, generally accompanied with a cartilage which defends and covers them, called the external car. In aquatic animals the latter are wanting, sound being transmitted merely through orifices in the head, which have the name of auditory holes. The most de- fenceless animals are extremely delicate in the sense of hearing, as are also most beasts of prey. Most of the mammiferous animals walk on their toes, which at the extremities are usually divided into five digits. In some, however, the feet end in a single comeous substance, called a hoof. The toes of a few of the mammalia end in broad flat nails, and of most others in pointed claws. Those that are destined to pass a considerable portion of their lives in water have the toes connected by a membrane. Others again , as in the bat, have the digitations of the anterior feet greatly elongated, the intervening space being filled by a membrane, which extends round the hinder legs and tail, by means of which they are enabled to rise into the air. In man, the hand comprises fingers separate free and flexible ; but apes and some other kinds of animals, have fingers both to the hands and feet. These, therefore, are the only animals that can hold moveable objects in a single hand. Others, such as rats and squirrels, have the fingers sufficiently small and flexible to enable them to pick up objects, but they are compelled to hold them in both hands. Others, again, have the toes shorter, and must rest on the hind-feet, as is the case with dogs and cats when they want to hold a substance firmly on the ground with their paws. There are still others that have their toes united and drawn under the skin GENERAL OBSERVATIONS ON QUADRUPEDS 417 or enveloped in corneoue boots, and thereby cannot exercise any pre- hensile power. According to the Design and End of Nature, mammiferous animals are adapted, when arrived at maturity, to subsist on various kinds of food— some to live wholly upon flesh, Others upon grain, herbs or fruits ; but in their infant state, milk constitutes the natural food of the whole. That this food may never fail them, it is ordained that the young should no sooner come into the world than the milk should flow in abundance into the organs with which the mother is supplied for the secretion of that nutritious fluid. By a wonderful instinct of Nature, the young animal, almost as soon as it has come into life, searches for the teat, and knows perfectly at the first how, by the process of suction, to extract the fluid necessary to its existence. To man the lower animals are useful in various ways. Some of their bodies afford him food, their skin shoes, and their fleece clothes. Some of them unite with him in sharing the dangers of combat with an enemy, and others assist him in the chase, in exterminating wilder sorts, or banishs ing them from the haunts of civilization. Many, indeed, are injurious to him; but the greater number, in some shape or other, he turns to his service. Of these, there is none more subservient to his purposes than the common ox, for there is scarcely a part of this creature that man has not been able to convert to some useful purpose. 0f the horns he makes drinking vessels, knife-handles, combs and boxes } and when they are softened by means of boiling water, he fashions them into transparent plates for lanterns, etc. Glue and gelatine are made of cartilages, gristles, and the finer pieces of the parings and cuttings of hides. Their bone is a cheap substitute for ivory. The thinnest calf-skins are manufactured into vellum. Their blood is made the basis of Prussian blue, and saddlers use a fine sort of thread pre- pared from their sinews. Their hair is valuable in various manu- factures ; their suet, fat and tallow are moulded into candles ; while the muscular tissues of the carcass constitute beef, and the milk and cream of the cow yield butter and. cheese. Thus is every part of this animal valuable to man, who has spared no pains to bring it to the highest state of perfection. GENERAL OBSERVATIONS ON CATTLE. Cattle, like sheep, belong to the order RUMINANTIA and to the same hollow-horned division. The entire order is classed according to the peculiarities of the horn, and includes hornless ruminants like camels and llamas. The girafie constitutes a genus by himself, known as Camelopardida; deer shed their horns annually; antelopes, bush antelopes, oxen, sheep and goats are hollow-horned; hence cattle and sheep are zoologically not very remote from each other. Domestic European cattle form a distinct group among the Bovman or oxem Oxen include :-- P 41$ HOUSEHOLD MANAGEMENTl 11 The BlSODSu 5. The Gour (Indian bison» 2. The Yaks. 6. The Gayal (Indian cow). 3. The Bufialoes. 7 The Zebus (humped battle bi India)‘. 4. Musk oxen“ 8. The European races of cattle. There are some Pother oxen, but the eight spebies above named Show the :relative position of cattle in the Animal Kingdom and to-1 wards other species. There are 19 distinct breeds or. races of cattle in the British Isles, and Moll and Gayot have figured no fewer than 55 races of European cattle in their admirable work, 1.4 Connaissancc General du Bauf. Britain has been iamous iov cattle irom remote times (Bede’s Ecclesiastical History), and not only so, but the soil and climate have proved exceptionally favourable for their proper developmentJ British cattle stand pre-eminent in the world at the present time for beauty of. form, aptitude to fatten, earliness of maturity, and milk-l ing propertiesl All our races do not possess these aptitudes in the same degree, but they are represented in all. Our cattle are usually classified as milking and dairy breeds, and beef producers, although both classes yield milk and beef. In Europe a third class is usually recog4 nized, distinguished as draught cattle, but horses have almost entirely superseded working oxen in Great Britain. The best producing races oi cattle include Shorthorns, Hereiordsl Devons, Sussex, Galloways, Aberdeen-Angus, West Highlanders and Pembrokes. The principal dairy breeds are Jerseys, Guernseys, Shorthorns, Ayrw shires, Norfolk Polls, Kerrys and Dexters. Shorthorns may be included in both. sections, and in some other races the distinction must be regarded as rather arbitraryi Shorthorn Cattle deserve special notice, as combining both milking and ieeding properties in a special degree. It is true that many oi the highest bred Shorthoms are poor milkers, but the Lincoln Red strain is celebrated for milk, and some herds have been bred ior milk, and yet retain their iattening preperties. What are known as une pedigreed Shorthoms are perhaps the most generally distributed class of cattle in most dairy districts. The Shorthorn is probably of Dutch origin, but iar back in the eighteenth century pure-bred herds with recorded pedigrees were carefully cherished in Northum- berland, Durham and Yorkshire. The Dukes of Northumberland, the Blacketts oi Matien, the Milbanks, St. Quintins and Pennymans of Durham, and the Aislabie's oi Studley Royal, a very ancient family, all possessed pure-bred Shorthorns before the days of Robert and Charles Coiling, the Booths, Tl Bates and other accredited promoters of the breed. The enthusiasm oi the earlier breeders knew no bounds, and they have been succeeded by a host of great breeders in all parts of the kingdom. There have been many voluminous histories written oi Shorthorns, but it is impossible to enter upon particulars here. POULTRY. e--Roast Fowls. z—Roast Goose. 3—Boiled Chicken and Tongue 4—Roast Turkey, with Savoury Balls. GENERAL OBSERVATIONS ON QUADRUPEDS 419 The Shorthorn is of large size and beautiftu proportioned. The colour may be all white, all red, red and white, or roan, and. the hair is abundant, mossy and licked in various directions. Hair or coat is an important feature. The home are of wax-like tint, and the nose is cream-coloured and free from black. The bulls are distin¢ guished by “ grandeur ’T in carriage and crest, and the cows are docile, and sweet-looking. The beef is red and juicy, but the carcass is liable to be overloaded with fat, and for this reason Shorthorn beef is some- times considered inferior to that of other breeds. Hereford Cattle are easily known by their red colour relieved by white on the face, feet, breast, withers and tail. They are poor milkers but quick fatteners, and the beef is of marbled character and of the finest, quality. They originated in Herefordshire and Herts, but are widely distributed in the Midlands, arid are in high estimation among the graziers of East Anglia. A cross of Hereford and Shorthorn produces particularly heavy-milkers. Devon Cattle are found in greatest perfection in North Devon on the red land. They are of smaller size than either of the last described breeds, and are of blood-red colour ; are poor milkers, but good for fattening, and the oxen are first-rate for draught purposes. Sussex Cattle resemble Devons, but are larger in frame, of a swarthicr red and swarthier features. They lack the bright orange tint seen around the eyes, inside the ears, and around the muzzles of Devon cattle. The Sussex breed is one of our best beef producers, and is highly esteemed in its own county. Galloway Cattle. These inhabit the south-western peninsula of Scotland which includes the countiesJ of bumfries, VVigton and Kirk- tubright, and stretches far south of the English borders They live Out Of doors winter and summer, and the cows bring forth their calves in the open and suckle them on the hills. They are black. in colour, althOugh occasionally red or brown, and are long and cylindrical in shape and stand on short legs. They are of medium size, are polled or hornless, and are disposed of to graziers, who fatten. them on the rich grazing lands of England. Their glossy black colour, deep car- cases, heavy hindquarters and polled character are amply distinctive of the breed, and the beef is of superior quality. Aberdeen Angus Cattle occur principally in the peninsula which jute cut from the main trend of the coastline to the north-east, forming the counties of Aberdeen, Inverness and Angus. The breed in man respects resembles the Galloways, as it is black and polled. The difference is seen in its larger size, rather looser build, and thinner hide and hair. The Aberdeen Angus is essentially a beef producing breed, and is not well adapted for milk. It is always a. feature in the Smith? field Cattle Show at Islington. The West-Highland Cattle harmonize with the rugged character of their surroundings as fittingly as do the red deer and the native eagle. 420 HOUSEHOLD MANAGEMENT These denizens of the mountains might well seem to be a natural pro- duct oi the land of mist and flood. Their gleaming horns, shaggy coats, stalwart frames and sombre hues seem like an embodiment of the “ Spirit oi the Highlands.” They found an early improver in Mr. McNeil, a proprietor in the Hebrides, and from thence they spread over the Western and Central Highlands. Their symmetry is per- feet and their size moderate. Their horns are upright or spreading, and their coats are long and capable of resisting any amount of rain, snow or sleet. Their colours are black, brown, silvery grey, fawn or brindled. For scenic efiect they are unsurpassed, and when deported from their native homes they are as decorative as deer, in Windsor Great Park and other demesnes. The West-Highlanders are quick iatteners, and yield beef oi first-rate quality. At cattle shows, they always attract an admiring crowd, who gaze upon them at a. respect- iul distance. The free life of West-Highland cattle favours the natural suckling oi the calves, and they are never enumerated among the dairy breeds. The Pembroke Cattle of Wales are black, with black tipped white horns. They are considered to be closely related to the Park Cattle of Chile lingham and the native red cattle of Devon. They are an indigenous breed, and probably are descended from the ancient British. cattle. They are therefore looked upon as the descendants of Bos Primlgenlus in contradistinction to Bos longifrous, the extinct wild prototype of Highland cattle. The best type of Pembroke Cattle are called Castle- Martins. DAIRY BREEDS. Jersey Cattle properly head the list of dairy cattle. They occur as the native breed of Jersey, and no bull is allowed to land upon the island that is not of pure blood. These cattle are of fawn or smoke colour, beautifully shaded on the ribs and haunches. The horns are short and curved towards each other, and are black in colour. The face is deer-like and free from flesh, and the carcass is light in front and heavy behind. They are free milkers, and the milk is of rich Colour and extremely rich in cream. It is the butter-making breed par excellence, and the beautiful rich yellow colour of the butter confers upon it a special value. A Jersey cow converts her food into rich milk and is a slow fattener. This is a drawback to the male portions of the herd, which are slow to fatten, and not very saleable except in the case of the best bulls. The deer-like beauty, small size and docility oi the cows render them general favourites, and they are largely kept in suburban districts by villa residents. As ordinary farming stock they are not general, as the yield of milk and butter is not so great as in some other breeds, and does not always command a price commensurate with its quality. Guernsey Cattle possess similar properties to the Jerseys, but may GENERAL OBSERVATIONS ON QUADRUPEDS 421: be readily distinguished by their yellow and white markings and some- what ampler proportions. Ayrshire Cattle appear to be the result of Shortth crosses upon the native races which were formerly called Dunlop Cattle. They are of various colouring, some being a1m0st black, others of Channel Island hues, while some are brown and white, or yellow and white. The horns are upright and fairly long. The form is described as “ wedge— shaped," by which is meant that from every point of view they are narrow in front and wide behind. Thus the narrow withers expand into wide loins, and the wide loins contract into narrow rumps. The fore end is vertically shallow from withers to brisket, and expands into great depth at the flanks and buttocks. This is the best cheese- producing breed, and is famous in the Scotch Cheddar cheese-making district of Kilmarnock. The Norfolk Pollies are a red polled tact of cattle of modern origin, and are highly esteemed for dairy purposes, and are also good fatteners. They probably are descended partly from Galloway cows imported by Norfolk graziers, and from the old Suffolk Dun, which had a similar origin. _ Korrles and Doxters may be taken together as both are improved varie- ties of the Irish Kerry breed. They are entirely black and horned. They are small in size, and are favourites with those who keep two or three pet cows for domestic uses. The Dexter was produced by Captain Dexter, who crossed Kerry cows with Shorthorn bulls, and afterwards bred the producer inter so until the breed became fixed in its characters. The Dexter fattens more easily than the Kerry. QUALITY OF BEEF. The quality of beef depends partly upon race, but also upon age, sex and feeding. The best beef is that of steers or castrated males of three years old. Heifer beef is probably equally good, but cow beef is decidedly inferior, as is also the flesh of bulls. Grass fed beef is esteemed as superior to that of winter fed animals fattened upon turnips, oil-cake and other artificial foods. The best beef is red in colour and marbled or mottled, with fat finely intermingled with the lean. The hindquarters of cattle are superior to the fore-quarters, and in fact, necks, shoulders and “ crops ” of beef are never seen on the best tables, but are sold by contract to shippers, etc., at a low price. The hind-quarters contain the ribs, the sirloins, the rumps, the buttocks and the “ rounds.” The flank is rolled and used for “ corned beef.” Beef is highly popular with Englishmen, and is preferred to mutton. It is, however, less easy of digestion, and seems naturally to require mustard or horse-radish as condiments, which are not needed with mutton. 422 HOUSEHOLD MANAGEMENT GENERAL OBSERVATIONS ON VEAL As the calf, at least as far as it is identified with veal,isdestined to die young—to be killed in comparative infancy—it may, at first sight, appear of little or no consequence to inquire to what particular variety or breed of the general stock his sire or dam may belong. The great art, however, in the modern science of stock-breeding has been to obtain an animal that shall not only have the utmost beauty of form of which the species is capable, but, at the same time, possess a constitution free from all taint, a frame that shall rapidly attain bulk and stature, and a disposition so kindly that every quantum of food it takes shall speedily, and to the fullest degree, be assimilated and con- verted into flesh. The breed, then, is of considerable consequence in determining, not only the quality of the meat to the consumer, but its commercial value to the breeder and butcher. Under the System now adopted in the rearing of domestic cattle and stock in general, to gratify the arbitrary demands of luxury and fashion,1 we can have veal, like lamb, in the market at all seasons, but English veal is considered to be in season from February to September. The Cow goes with Young for Nine Months, and the affection and solici- tude she evinces for her offspring is more human in its tenderness and intensity than is displayed by any other animal ; and her distress when she hears it lowing, and is not allowed to reach it with her distended udders, is often painful to witness ; and when the calf has died, or been accidentally killed, her grief frequently makes her refuse to give down her milk. In a state of nature the cow, like the deer, hides her young in the tall ferns and brakes, and the most secret places ; and only at stated times, twice or thrice a day, quits the herd, and, hastening t0 the secret cover, gives suck to her 6311, and with the same circumspec- tion returns to the community. The Weaning of Calves is a process that requires a great amount of care and judgment, for though calves are in reality not weaned till between the eighth and the twelfth week, the precess of rearing them by hand commences in fact from the birth, the calf never being allowed to suck its dam- As the rearing of calves for the market is every important and lucrative business, the breeder generally arranges his stock so that ten or a dozen of his cows shall salve about the same time ; and then, by setting aside a few, to find food for the entire family, gets the remainder of the herd with their full fountains of milk to carry on the operations of his dairy. Some people have an idea that skimmed milk, if given in suflicient quantity, is good enough for the weaning period. of calf-feeding ; but this is a very serious mistake, for the cream, Oi which it has been deprived, contains nearly all the oleaginous principles; and. it is found that a calf reared on one part of new mills mixed with five of water, will thrive and look well, while another treated with unlimited skim milk, will be poor, thin, and miserable. GENERAL OBSERVATIONS ON QUADRUPEDS 423 ,It is sometimes a matter of considerable tr0uble to induce the calf—- whose instinct only teaches him to suck, which he will do at anything and with anything—4:0 acquire the knowledge of imbibition, and for the first few days it is often necessary to fill a bottle with milk, and, opening his mouth, pour the contents down his throatl The manner, however, by which he is finally educated into the mystery of suction, is by putting his allowance of milk into a large wooden bowl ; the nurse then puts her hand into the milk, and, by bending her fingers upwards, makes a teat for the calf to grasp in his lips, when the vacuum created by the suction of the fingers causes the milk to rise along them into his month. In this manner, one by One, the whole family are fed three times a day, care being taken that new-born calves are not at first fed on milk from a cow who has calved some days. As the Call Progresses towards his Tenth Week, his diet requires td be increased in quantity and quality ; for these Objects his milk can be thickened with flour or meal, and small pieces of softened oil-cake are slipped into his mouth after sucking, in order that he may grow familiar with its taste, when it may be softened and scraped down into his milk-and-water. After a time, sliced turnips softened by steam are given to him in tolerable quantities ; then succulent grasses, and finally, hay may be added to the other food. Some farmers, desirous of render- ing their calves {at for the butcher in as short a time as possible,forget both the natural weakness of the digestive organs and the limited capacity of the stomach, and allow the animals either to Suck ad Jibitum, or give them, if brought up by the pail or by hand, a larger quantity of milk than they can digest. The idea of overloadng their stomach never suggests itself to their minds; They suppose that the more food the young creature consumes, the sooner it will be fat, and they allow it no exercise whatever, for fear it should denude its very bones of their flesh. Under such circumstances the stomach frequently becomes deranged ; its functions are no longer performed ; the milk, subjected to the acid of the stomach, coagulates, and iorms a hardened mass of curd, when the muscles become aflected with apasms, and death frequently ensues. Veal.—Veal is, by many, considered both unwholesome and in- digestible. The practice, now illegal, pf bleeding malves before killing them, until they were actually in a state of disease, had pro- bably some efiect in producing a general belief in the unwholesomeness bf Veal. The flesh of the immature animal is less easily digested because its fibres offer greater resistance to the digestive agents. When its fibres are reduced to a fine state of division by the various processes of mastication, mincing, pounding and sieving, veal is easily digested. Weight for weight, it contains less nourishment than beef, in consequence of having in its composition a higher percentage of water, (78 in 100 parts as compared with 72 per cent. in beef), and a corres- ponding decrease in the proportion of proteids and fats, 424 HOUSEHOLD MANAGEMENT To Choose Veal.--The whiteness of veal is considered a sign of good quality, and animals were bled to make their flesh white. On the Continent calves are killed much younger than is customary in this country, and they are fed on milk and white food, but no‘ieeding will make every cali equally white fleshed. As immature meat keeps badly at all times, it is oi importance that the calf should not be bruised in bringing it to market. The fat should be plentiful and very white, especially that surrounding the kidney, which in all animals afiords a good indication of quality. Very young veal is constantly brought to table on the Continent, but no calf may be killed for food less than 14 days old, whereas in England they maybe sold when 3 days old. The flesh is in the higher state of perfection when the calf is 8 or 9 weeks old ; after 12 weeks it becomes coarse in texture. Veal is most plentiiul from February to the end of July. The Several Parts of a Moderate-sized, Well-ted Cali, about 8 weeks old are approximately of the following weights : Loin and chump, 18 lb. ; fillet, 12} lb. ; hind knuckle, 5} lb. ; shoulder, 1! lb. ; neck, 11 lb. ; breast, 9 1b. *5 and tore-knuckle, 5 1b., making a total of 144 lb. weight. The London mode of cutting the carcass is considered to be the stan- dard. It gives three roasting joints and one boiling joint in each quarter ; the pieces are also more equally divided, as regards flesh, and have a better appearance. The Manner 0! Cutting up Veal for the English market is to divide the carcass into four quarters, with eleven ribs to each tore-quarter; these are again sub-divided into joints, as exemplified in the accompanying illustration. They are used in the following way: limo-QUARTER. (r) Loln.--Pn'me roasting joint, also for chops. (2) Chump end of Lem—Roasted. (3) Fillet—The choicest and least bony roasting joint, also suitable for braising for a small party. Cutlets are sometimes taken from this part. (4) Hind Knuckle.—Low-priced. Fit for boiling or stewing, or ior stock. FORE-QUARTER. (5) Fore Knuckle.—Best stewed or boiled. In the young animal all joints are tender, and can be roasted. When the sinews and tendons have become stiff and hard with age, certain joints are nearly uneat— able, except when cooked at a low temperature with moisture. (6) Best end 0! the NOGKae—FOI‘ small roasting joint or for chops. T00 large a proportion of bone to be economical. The other end oi the neck is more suitable for stewing. (7 and 8) Oyster or Bladebona-pOiten sold in halves ior roasting. GENERAL OBSERVATIONS ON QUADRUPEDS 425 (9) Breast.--Low in price. Sometimes roasted ; better braised or stewed. Veal tendons, served as an entree, are cut from this joint. (10) Hooch—Eaten hot or cold in a variety of ways. Calves’ brains are served as an entree. Besides these joints, the following parts of the Cal! are sold for food :— (12) Sweetbread.-A delicacy, sold at fancy prices. Cooked in a variety of ways, generally served as an entrée. It is described as heart sweetbread and throat sweetbread, the latter being the thymus gland. (13) Liven—Often used for frying. As it is very lean, it is usually cooked with some of the inside fat or crow, or with bacon. (I 4) Feet—These are sold by tripe-dressers and butchers, and used for jelly-making, in the place of prepared gelatine. They may also be stewed and fried. “ Neats’ foot ” is a common article of food with the poor. (15) Hesrt.-—Can be bought separately, or with the pluck or fry. Liked by many persons ; makes an economical dish either roast or braised, and is less indigestible than bullock’s heart. (16) Suet.-Veal suet, sold with the loin, is more delicate for all purposes than beef, and may with advantage be substituted for it in puddings, forcemeat, etc. (17) Kidney.--This is much more delicate than, and is preferred to, beef kidney. It is sold with the loin ; if sold separately an extra price is charged. According to the calculation in the following table we find that rs. will buy 1 lb. and 6 oz. of breast of veal at 9d. per lb., or t3 ozs. of veal outlet at is. ad. In the cheaper joint there may be expected an average of 6 ozs. of bone, leaving exactly 1 lb. of solid meat. In the outlets there may be no bone, but there will probably be 2 ozs., leaving 10 ozs. of solid meat. The price of the outlet is not unusual, though it is high. It is easy to see that at the price we have quoted, the breast is the more economical purchase, though it would certainly not be so were the price of both joints the same. 426 HOUSEHOLD MANAGEMENTl TABLE OF THE RELATIVE VALUE OF VARIOUS PARTS OF VEAL. GIVING rm; ACTUAL Cos'r or rm: EATABLE PORTION or ms VARIOUS JOINIs, am: nsnucrwe Less is WsIcnI mom WASTE, Boss, AND DIFFERENT Moons or COOKING. Great care has bun taken in the preparation of these tables, all the joints having been, carefully tested. The result shows that no joint can be reckoned to cost less than Is, per lb. LVeal is not, however, such an extravagant meat as it is generally considered to be, the waste in cooking, as may be seen by the second table, not being excessive. i iul II_IA.. 11 .L. _._L ._I_ _. - _I _ in _A_._J_ w'i'im Cost 1b. a Wei ht '1'“ Total I amp“ 1:- Name of , noggin? befo‘re wokga loss AIS-eats. ing, me cooking. was“ pa lb. per lb. and waste deductedi deflated“ i if i 1_ . 4;. T in An l . llli " in T lb. 0:. lb. 0:. oz. e. d. I. 8. Breast . . . . Roasted . 5 0 3 6 5} 0 7 o to Fillet e ,I 1 ,u, Roasted . 9 I: 7 0 4 I z I 4! Head . . Boiled . n 4 7 8 6 6 o 9} Heart . . . .“Baked .lIO“ I3 r Z8 08} Knuckle (of shoulder or legit > 4 t s. Boiled 4 l 5 !5 rs 2 12}, 81 o 6 g a Leg (in cutlets) . .. Fried r 1. I: I 61 a} , z 2 I 5 Liver . .r , Fried . I o 0 I5} } A o In 0 mi Loin . . . . . Roasted . 3 7‘ o * 3 I3 7} l o 9 L I 4 Neck Beet end . ~14 Roasted J 3 8 l a 6} l 5 ‘ 0 q I I Shoulder (part) a SteWed a 9 0 6 3 5 i 0 9 8 I Sweetbread . , . ,Fried n t 4 a a} I I 6 I 7 Tongue . , Boiled . z 4 I 6* 6 o 8 0 II TABLE GIVING WEIGHT OF BONE, SKIN AND WASTE IN JOINTS OF VEAL. Weight of Weight of Loss of Total Weight of Name of Joint. joint when bone, skin weight by weight of eatable bought, and waste. cooking. waste. matter. lb. 0:. lb. 02. lb. oz. lb. 0:. lb. 0:. Breast . . 5 o o 4 I 6 I I0 3 6 Fillet . . . . 9 12 o 8 2 4 a I: 7 0 Head . . . . . 12 4 3 o I I2 4 I: 7 8 Knuckle . . 5 I5 2 7 0 II} 3 a} a 12} Leg (In cutlets) I I: o 3} o z o 3‘ 1 6) Loin . . . 7 o I II I 8 3 3 3 I3 Shoulder . 9 o 2 I o I: 2 r3 6 3 GENERAL OBSERVATIONS ON QUADRUPEDS 427 GENERAL OBSERVATIONS ON THE CHOICE OF HEAT Choosing Meat.--Every housekeeper ought to know how to choose a good piece of meat in the butcher’s shop; and how to detect a bad piece sent to her kitchen. It is almost needless to say that the first necessity is that the meat should be wholesome, It may be unwhole~ some from a variety of causes. L Parasites.-~It may be infested with parasites, and this condition is known to be without doubt most injurious to the consumer. We shall have to speak again of “ measly pork " in another chapter, and of the parasite known,as “ Tmcrnna srrmrs,” that also frequently infests the pig. The chief, indeed, the only safeguard against this danger lies in the thorough cooking of the meat, every part of which should be raised to the temperature of boiling water, 212 Fahr., This applies particularly to all the visceral organs, where these are eaten, for it is in these parts of the animal that parasites are most often found. Putrefaetlon,--Even if the animal be killed. in a. healthy condition, the meat may become unwholesome by putrefaction. Habit has much to do in accommodating mankind to various kinds of foods. Some American Indians prefer putrid meat, and they bury salmon for some months in order to bring it to what they consider a state of perfection. Until recently Englishmen preferred game in a half-putrid condition, but now the taste for it is rapidly disappearing. To Choose Good Meat it is necessary to see that it possesses the following qualifications :--- (I ) It should have a marbled appearance, from the ramifications of little vgins of fat among the muscles ; this is specially characteristic of st. Meat may be wholesome, yet not. fat, as we shall explain later, but: a sickly animal never fattens. (2) It should be firm and elastic to the touch, and should. scarcely moisten the fingers, bad meat being wet, sodden and flabby, with the fat looking like wet jelly or parchment. (3) It should be neither of apale pink colour nor a deep purple tint; the former is a sign of disease, the latter indicates that the animal has not been slaughtered, but has died with the blood in it, or has suffered from acute fever. In this case the inside fat surrounding the kidneys and the liver is often sufiused with blood, showing plainly that there has been inflammation of those organs. (4) It should have little or no odour, and the odour should not be disagreeable, for diseased meat has a. sickly, cadaverous smell, and sometimes a smell of physiq This is easily discovered when the meat is cut up finer and put into warm water. (5) It should not shrink or waste muchin cooking, though this de- pends partly on the mode of cooking, as, for instance, roast meat wastes more than baked, and. some joints more than others. Badly 428 HOUSEHOLD MANAGEMENT fed meat, such as pork fed on nuts and oflal instead of meal, wastes much in cooking. (6) It should not run to water or become very wet on standing for a day or two but should on the contrary be dry upon the surface. Meat however that has been frozen is always damp on the surface, although the quality may be excellent. Inferior Meat—Meat may be quite wholesome and yet may be of inferior quality. Ordinary purchasers do not understand this in theory, though they are accustomed to it in practice. An 0:: that had worked at the plough would be hard and somewhat strong-flavoured; but suitably cooked it would be unobjectionable from a hygienic point of view. Cow-beef is habitually sold in the markets and the poor gladly buy it at a low price. Even in the best Quarters of the town, superior meat hangs side by side with the second quality. Not enough comes to town of the best short-horned beef, or of Southdown mutton, to supply one-tenth of the customers, and in all market-lists the prices at per stone vary according to the breed and the quality. It answers the grazier’s purpose to take alower price per stone for an animal that arrives quickly at maturity, and attains to the greatest weight on a given amOunt of food. As a rule, the larger the animal, the coarser the flesh. This is markedly true of different varieties of the same species. In providing for a large number of persons, where quantity and cheap-1 ness are of more importance than first-rate quality, joints of large, full-flavoured beef and mutton are by far the most advantageous to buy, and for strong soup, stews with vegetables, and such dishes, there is no reason for choosing the most delicate meat. Fat Meat—As regards fat, that can be bought more cheaply than on a joint of meat, and many persons object to eat much fat. But it is always risky to buy any part of an unusually lean animal, in case its condition should be due to disease. It is better to buy a lean joint ofi a fat beast, or to cut off the fat before cooking the meat, as it can be clarified and used for deep frying, plain cakes, pastry, etc. Again, if economy is an object, it is well to buy a. cheap part of a first-rate animal rather than a prime joint off an inferior beast. The fore- quarter costs less than the hind} and in a bullock it is easy to get a solid lump of meat from the fore-quarter with little or no bone ; of course, if a joint is cheap because it is bony, there is no economy in buying it. ' A Few Observations on the Nutritive Value of Salted Meat may be properly introduced in this place. Every housewife knows that dry salt in contact with fresh meat gradually becomes fluid brine. The ap- plication of Salt causes the fibres of meat to contract, and the juice to flow out from its pores; as much as one-third of the juice of the meat: is often forced out in this manner. As this juice is pure extract of meat, containing albumin, osmasome, and ether valuable principles it follows that meat, which has been preserved by the action of salt, cannot have the nutritive properties of fresh meat. GENERAL OBSERVATIONS ON QUADRUPEDS 429 GENERAL OBSERVATIONS ON BEEF Buying Beet—Beef should not be eaten if it is in the least high. In dry weather it will keep some days; but it very soon spoils in damp weather, even if the thermometer is low. At such times joints of meat may often be bought very cheaply, especially in the large markets on Saturday nights. The meat may be quite good at the time it is sold, but it would not be in tWenty-four or thirty-six hours. And thrifty housekeepers, having more time than money at disposal, in this way do their marketing to great advantage. It is not wise at such times—perhaps not at any time when economy is studied—to go out with a fixed idea of the joint that is to be bought. A general idea of the relative value of each joint, of its usual price, and its average proportion of bone and fat, is all that is wanted. The prices of meat, and of all perishable articles, are only fixed so long as the circumstances which determine them are fixed, and when there is a glut in the market of anything that cannot be held back, it is sure to be sold for whatever it will fetch. Foreign Beef is now imported in large quantities, and although it is not, generally speaking, considered so good in flavour or quality as English meat, is nevertheless excellent, and can be usually obtained at a lower price. The best parts only used to be sent to this country, but owing to the great improvement in the means of transport and methods for preserving the meat, carcasses frozen, chilled or refrigerated, arrive in excellent condition, and are cut up and sold in the same manner as English beef, and usually at a lower rate, thus placing good meat within the reach of all classes. The chief supplies are from the United States, Australia, and Argentina. The beef from the United States of the best brands (as those of Swift, Armour and Morris), are not frozen, but refrigerated or chilled, and are sold at a rate within a fraction of our home-raised meat. Argentine beef is not considered to be so good as that from the United States, but is considerably less in price, although it is not so cheap as the beef imported from Aus- tralia, which is the cheapest of all. Large quantities of live cattle are now brought over, especially from Argentina, to England, and are slaughtered for the market. The Larder is the only room in the house that should always face due north, so that the sun never comes in, There should be thorough ventilation, and no direct communication with the drains, an untrapped sink in the floor. The joint should be hung up, not laid on a dish or plate. It should be wiped, and itis a good plan to dust it over with flour or flour and pepper. If placed in a draught, meat will keep for a longer time. The kernel, often seen in the fat of the round or silverside, and the marrow from the backbone should always be removed, as it taints before the joint itself. Meat from, a sickly animal, or from one that has been over-driven or bruised, does not keep well. Old meat keeps better than young. 43o Houssnotn MANAGEMENT Tslnted Meat-Alf meat is clammy or musty from being kept, it should be washed in water containing vinegar or some such non- oisonous disinfectant as permanganate of potash. Powdered borax dissolved in water is the best to use. Another plan is to powder the joint with charcoal, and then wash it. In any case it should be roasted, not boiled or stewed, if the meat is really tainted d enough to give it a flavour. It is much better to half~roast or Farboil a joint a day or two before it is eaten than to hang it too tpug, for it is really not hurt by so doing if it is put down to a very 01; fire. The General Mode of Slaughterlng Oxen in this country is by striking them a smart blow with a hammer or poleaxe on the head, a little above the eyes. By this means, when the blow is skilfully given, ,the beast is brought down at one blow, and, to prevent recovery, a cane is generally inserted, by which the spinal cord is perforated, in- stantly depriving the 0:: of all sensation of pain. In Spain, and some other cOuntries on the Continent, and also in some parts of England, it is usual to deprive oxen of life by the operation of pithing or dividing the spinal cord in. the neclr, close to the back part of the head. This is, in eflect, the same mode as is practised in the celebrated Spanish bull-fights by the matador and it is instantaneous in depriving the animal of sensation, if the operator be skilful. L The Manner in which a Side of Beef is cut up in London 18 shown in the accompanying engraving. The custom varies in difierent parts of the ountry, and in some places no diflerence is made in price between one joint and another This, however, is 0t rare occurrence. ltleat is sold wholesale at per stene of 8 lb. In the Metropolis, on account of the large number of its population pessessing the means to indulge in the “best of everything," the demand for the most delicate joints of meat is great 5 the price, at same time, being much higher for these than for the other parts. consequence is that in London the carcassis there divided so as to ob- tain the greatest quantity of meat on the most esteemed joints. But in many places, owing to a greater equality in the social condition and habits of the inhabitants, the demand and prices for the difierent parts of the carcase are more equalized, there is not the same reason for 1the butcher to cut the best joints so large. The meat on those parts of the animal in which the muscles are least Called into action is most tender and succulent ; as, for instance, along the “back,1 from the rum to the binder part of the, shoulder, whilst the limbs, shoulder and neck are the toughest, driest and least es- teemed. r TAmongst the illustrations is given an engraving of the animal, with the parts indicated irom whence the different joints are cut, iollowed by a list of their names. GENERAL OBSERVATIONS ON QUADRUPEDS 43: The Names of the Several Joints are as follows :-4 HIN'D-QUARTER. FORE-QUARTER. I. Sirloin. IO. Fore rib (6 ribs). 2. Rump. 11. Middle rib (4 ribs 3. Aitchbone. 12. Chuck rib (2 ribs 4. Buttock 0r Round. ' I 3. Leg of mutton piece. 5. Topside. r4. Brisket. 6. Silverside. 15. God 7. Thick flank. 16. Neck or Sticking. 8. Thin flank. r 7. Shin. 9. Leg. :8. Cheek. These joints are generally cooked in the following ways—— HIND-QUARTER. (I) Slrloln.-Corresponds to loin of mutton, without the chump-end. Two sirloins together correspond to saddle of mutton, and are known as a baron of beef, now very seldom seen. The sirloin is almost invariably reasted, and is considered the best joint for that purpose. Some of the kid- ney suet is always taken away, and some persons cook the under-cut or roll separately, instead of roasting it with the sirloin. The under-cut is better than any other part for entrees, such as grenadines, olives, fillets of beef, etc. (2) Rump.—$rofling steaks should be but from here, although very often they are not. For stewing, steak from another part does as well, and costs several pence less. Also roasted. A first-rate joint for any purpose. ( 3) Altchbone.-Oiten salted and boiled. (4) Buttock—A large lump of Solid meat without much fat. The joint is roasted in large establishments where economy is studied, but is better boiled or stewed. (5) Topside.-+-The top part of buttock, cut into steaks and joints for roasting. (6) Silverslde.-~The bottom part of buttock, generally salted and boiled. ( 7) Thick Flank.--Coarser in fibre than some parts, but well flavoured, and generally tender. No bone and little fat, and sold at a reasonable price, so that it is one of the most economical parts to buy, whether for pies and puddings, or for a roast ; also for steaks. (8) Thin Flank.—May be used for stews, but is rather fat, Is always low-priced. Perhaps the best way to use it is to salt or pickle it and eat it cold, when it is a very economical joint. (9) Leg.—On1y purchased for soup meat, or the lean part for slow stewing. F onn-QqARrBR. (IO) Fore R1b.—The 6 ribs nearest the sirloin are the best for any 432 HOUSEHOLD MANAGEMENT purpose. The best end of the ribs, or wing rib, is always to be preferred. The best end of the ribs has a strip of yellow gristle running about an inch from the outer skin. This should always be cut out before it comes to table. It is not necessary to buy all 6 ribs at once, only sufficient to make a piece thick enough to stand up on dish when roasted, or two ribs. It is generally thought more economical to have the bones taken out and the meat rolled round '; the bones then serve for soup. This applies of course to the last 3 pr 4 ribs, not the wing ribs. (11) Middle Bib.—Almost always roasted. It is from this part that the top and back ribs are obtained. (12) Chuck Rib.-Cut into steaks, etc., mainly for stewing or pud- dings. The bladebone steak is also cut from here. (I 3) Leg of Mutton Pieee.--Rea.lly part of chuck rib. Solid meat with little fat. The best for pics and puddings, as it is full of gravy. Good steaks are cut from it, and it is very economical to roast. (14) Brisket, or Breast—Sold at a low price for stewing or salting. Very good for either purpose, but rather fat. It is excellent cold. (1 5) Clod.--Part of this is often sent if soup meat is ordered. If it is not fat, it makes good pies and puddings, but the meat should be stewed first. It is also suitable for an economical stew.l (r6) Heels—Used in the same way as the clod. (r7) Shim—For soups, gravies and cheap stews. (18) Ox Classic—This is too bony to be a very cheap joint, although it is sold at a low price, and can be made very palatable by slow stewing, or is good for soup. The brains, well soaked, and boiled or fried, make a good dish. Bmides these joints, the following parts of the ox are sold for food :— (19) Cow-heei.--The feet are boiled and neats-foot oil extracted. These are sold by butchers with the skin on, and are cooked and sold by tripe-dressers or used for soup. They make as good jelly as calves’ feet, and what remains of them is very good eating. They can be used for soup in the same way as calves’ head. (20) Ox-taiiw-For soups and stews. Considered a delicacy, and, therefore, not cheap. (2!) Heart—Generally roasted. Economical, but, on account of the closeness and hardness of the muscular tissue, very indigestible. (22) Tongue.—Can be bought fresh or salted, Is considered a delicacy. Usually boiled and eaten cold, but also stewed as an entree. (23) Uver.--Very nutritious and very cheap, but coarse rflavoured. Finds a ready sale in the poorest quarters. The food known as “ fag-1 gots," is made of the liver and lights of sheep and bullocks, mixed with some fat. (24) Lights, or Lungs.—Sold for cats’ and dogs’ food. (25) Kidneys—For puddings, pies, or stewing. They are cheaper and less delicate than the kidneys qt sheep, and are difficult of digestion. I. Hereford Steer. 2. Devon Steer. 3| P'Q , J‘ . 'ul(“ . v - . . vpgaiu ‘-\\‘lj’- _ l ’1'; “3‘ I. Large White Yorkshire. 2. Berkshire. GENERAL OBSERVATIONS ON QUADRUPEDS 433 Kidneys need thorough but light cooking, ior if they are exposed to a high temperature they dry up and be00me tasteless and horny. (26) Tripe.-Sold partially cleaned by the tripe-dressers. It is said to be the most digestible of meats, and specially suited for invalids, although rather fat. Sometimes served as an entrée. It consists of the paunch or ruminant stomach of the 0x. “ Blanket tripe," “ honey- comb tripe," and “ double tripe," are popular names derived from their respective characteristic conformations. (27) Sweetbread.—Coarser in texture than that of the calf, needing long and careful cooking. (28) Susie—The inside fatn. That which surrounds the kidneys is the firmest and best for all purposes, especially for puddings, but at Christ- mas time any pieces of white fat are sold in its stead. (29) Spleen, or 'Mllt oi bullock, sheep and pig, is sold for food. It is generally stuffed and roasted, or stewed, or boiled for stock. It is not possible to lay down any exact rule as to the relative cheapness of each joint of meat. The joint itself varies, the prices vary, the tastes of eaters vary, perhaps, most of all. But, by way of a rough calculation, the following may be ofiered :— Rumpsteak, beefsteak and bullock's liver are all three without an bone. Spend one shilling, and you will get e lb. of liver, 1 1b. of bee steak, or 12 ozs. of rumpsteak. Of shin of beef cut without a bone, a shilling buys 1} 1b., and of the solid roasting joint cut from the shoulder, about 1 lb. 3 023. Among these are the cheapest of animal food. The shin of beef is only capable of satisfactory results in the hands of a good and patient cook. Ribs of beef cost a little less than beefsteak per 1b., but then there are 2 ozs. or 3 ozs. of bone in each shilling’s worth, besides a quantity of fat. The shoulder costs less than the ribs, and has ho bone. TABLE OF THE RELATIVE VALUE OF VARIOUS PARTS OF BEEF. Grvmo 'rnn ACTUAL Cosr on THE Earannn Pom-101s or me DIFFERENT JOINTS OF BEEF, AFTER nnnucrmcLoss on Walnut mom Was-re AND BONE, BY msrnnnnr Moons on COOKING. Great care has been taken in the preparation of these tables ; all the joints have been specially cooked, and the difierent weights carefully tested. It will surprise many to see the actual relative amount of food obtained, and the doubtful economy of some of the cheaper joints. 434 HOUSEHOLD MANAGEMENT l Weight Cost perlb. we t 'b'“ “Total Ave: 0 after cook- Name of Joint. “man? will. xffia m wig ing, bone cooking. “rate per lb. per lb. ‘ and waste deducted. deducted. l x 1 - lb. ozs. lb. ozs. : oz. 8. d- g. d. Aitehbone n . i. Roasted l 8 9 1 3 5 1 9} o 7 r 7 Brisket . . . . Boiled , .- 413 i, 2 :3 6i 0 5}; o 9} Buttock (in steaks) , i 2 4 I 2 3 1} i r o , 01!} Heart . . . . Roasted . 5 o 413) } o 5 o 6* Legofmuttonpiece . Roasted . 6 8 5 0 ~ 3! o to t f Ribs (fore) . a . Roasted l 7 8 4 4 7 on H I 7} ~(middle)t1:Roastedv 8+ 413k6tl°9 t6l Topside . . . 1 Baked 1 5 2 4 7t 2 cm} on} ., (silver side), Boiled . 6 5 5 2 3 ,, o g o 11 Rump (steaks) . l Broiled . r 8 r fir 1} I 2 r 2} Sirloin . . i v Roasted .. rt 8 8 4 4} on r 3} Tongue . r. 4 . Boiled p 6 o 4 o) 4 O 9 0:0) Nou.--The prices quoted are average ones for English boot; Australian beef is cheaper, but wastes 2 little more in cooking; American, U.S., a fraction lower. TABLE crerc WEIGHT OF BONE, SKIN AND we.er IN JOINTS 0F BEEF. "T'Y 'T'VYTT *H Y Y'T'Y'T * 'll'l Tl'l Y 'YTTf ""7 I' ' ' TYT “'7 r " " ' ‘ Tm Weight of 11 Weight 0! Loss of Total Weight of Name of Joint. joint when bone, skin weight by weight of eatable ~ bought. and waste. cooking. ~ waste. matur. :‘r‘t * :_ -W Mid-.— M "1.; T “a. * ‘ L ‘ U lb. or. lb. 02. lb. or. lb, 02. lb. 0:. Aitchbone . ., , 8 9 2 3 3 I 5 4 3 5 Brisket . . . . . 4 x3 0 r2 1 4 _ 2 o 2 13 Leg of mutton piece . 6 8 o 8 r o r 8 5 o Ribs (fore) . . . 7 8 2 o r 4 3 4 4 4 ., (middle) . . 8 4 2 r r 6 3 7 4 r 3 Round . . . . 5 2 o 2 0 8i 0 to} 4 7} ,, (silver side) . 6 5 o I I o 8 r 3 5 2 Rumpsteak . t l r 8 None 1 o o} o o} r 7} Sirloin . . . . rr 8 r :2 r 8 3 4 8 4 Tongue . . . . 6 o o r r r 6} r 7} 4 81 RECIPES FOR COOKING VEAL CHAPTER XV 693.-—BLANQUETTE OF VEAL. (See Veal Stew.) 694.--BOUDINETTES OF VEAL. (Fr.-Boudinettes de Veau.) Ingredients—6 ozs. of icon cooked veal, 2 oz. of cooked lean ham on tongue,t tablespoonful of grated cheese, a tablespoonqu of cream, 1 yolk of egg, salt and pepper, pig’s caul, 2 or 3 lb. of spinach, } a, pint, of good gravy, meat glaze. Mothed.-~Wash, pick, cook and rub the spinach through a fine sievq (see Vegetables). Mince the veal and ham very finely, put them intoY a small stewpan with I tablespoonful of the spinach puree, the cheese, cream, and yolk of egg, season to taste, stir and cook very slowly1 for 3 or 4 minutes, then turn on to a plate to pool. Cut the caul, into, pieces 3y inches square, shape the mixture into squares of r} inches diameter) fold them in the pieces of caul, and bake them for 7 or 8 minutes in a moderate oven. Put the spinach into a stewpan with 8 tablespoonfuls of gravy, dredge with a little flonr,seasonwell with salt and pepper, reheat, and then arrange in an oblong form in the centre of a hot dish. Brush the boudinettes over with liquid meat glaze, arrange them neatly as squares, or diamond wise on the spinach, and pour round the remainder of the hot gravy. 'l‘imewezo to 25 minutes, after the spinach is cooked, Average 00st,, rs. rod. to 2s. Sufficient for 6 persons. 695.-+-+BRAIN CAKES. (FL—Gateaux de, Cervelles de Veau.) Ingredients.—Calf's brains, 1 small onion sliced, t bay-leaf, 6 pepper- corns, 2 or 3 eggs, breadcrumbs, frying-fat, salt and pepper, vinegar. MethodrwWash the brains in salt and water, remove the skin an fibres, and let them remain in. salt and water until wanted. When the calf’s head is cooking they may be tied in muslin and boiled with it for about so minutes. When cooked separately, they must be put ‘ 436 HOUSEHOLD MANAGEMENT into a stewpan with as much water as will cover them, I teaspoonful of salt, 1 tablespoonful of vinegar, the slices of onion, peppercorns and bay-leaf, and cooked gently tor the same length of time, or until firm. When cool, chop finely, season well with salt and pepper, and add as much beaten egg as is necessary to bind the ingredients together. Stir over the fire until the mixture thickens, and when cool form into small round cakes, coat them with egg and breadcrumbs, and try until lightly browned in hot iat. Tlme.—r hour altogether. Average Cost, 5d. or 6d., exclusive of the brains. Sufllclent to garnish ! dish, or, when served as a separate dish, for 3 or 4 persons. 696.—VEAL A LA ROMAINE. (Fr.-Poitrine de Veau a la Romaine.) Ingredients.-A breast of veal, 1 lb. of sausage meat, i alb. of Carolina rice, I tablespoonful of grated cheese, 1} pints of stock, 1 large onion sliced, 1 carrot sliced, i a small turnip sliced, a bouquet-garni (parsley, thyme, bay-leaf), to peppercorns, pepper and salt. Method—Remove all bones and tendons, trim neatly, and season well with salt and pepper. Spread the sausage meat evenly over the inner surface, roll up lightly, and bind securely with string. Place the bones and trimmings in a stewpan just large enough to contain the meat, add the prepared vegetables, bouquet-garni, peppercorns, and a good seasoning of salt. Place the meat on the top, add water to nearly cover the vegetables, lay a greased paper on the meat, and put on a close-fitting lid. Cook very gently, basting frequently and adding more water or stock when necessary. Boil the rice in salted water for :0 minutes, drain well, replace in the stewpan, and add the BOILING stock. Simmer gently until the stock becomes absorbed, then season to taste. When the meat has cooked for 2 hours remove it from the stewpan, strain and replace the stock, add the prepared rice, and put back the meat. Cover with a greased paper as before, cook gently for 40 minutes longer, then take up the meat and remove the tape. Stir the cheese into the rice, place it on a hot dish, lay the meat on the top, and serve. The appearance of the meat is improved by brushing it lightly over with glaze. Variety may be introduced by forming the rice into croquettes, in which case it should be cooked in stock, mixed with one or two eggs, and when cold, shaped and tried in hot tat. Tuna—About 3 hours. Average Cost, 18., exclusive of the yeal. Sufilclent or 8 or more persons, according to size. Seasonable at any time. 697.—BREAST OF VEAL STEWED WITH PEAS. (Fr.--Poitrine de Veau aux Petits Pois.) Ingredientsa—Breast of veal, torccmeat balls (see No. 396.), oz. of RECIPES FOR COOKING VEAL 437 butter, 1 oz. of flour, 2 tablespoonfuls of mushroom ketchup, 2 table- spoonfuls of tomato sauce, I tablespoonful of lemon-juice, r table- spoonful of finely-chopped onion, 3. bouquet-garni (parsley, thyme, bay-leaf ), 2 cloves, 2 blades of mace, 6 allspice, 6 peppercorns, and a thin strip of lemon-rind (all these should be tied in a piece of muslin), a few rashers of bacon, I pint of shelled peas, 1 or 2 ozs. of dripping, salt and pepper. Method.—~Wipe the meat with a clean damp cloth, and cut it into pieces convenient for serving. Melt the dripping in a stewpan, and fry the meat until lightly br0wned ; fry the onion for 2 or 3 minutes, then drain off all the fat. Have ready as much boiling stock or water as will just cover the meat, put it into the stewpan, with the herbs, cloves, mace, allspice, peppercorns, and lemon-rind, add a liberal seasoning of salt, cover closely, and simmer gently for nearly 2 hours. Meanwhile roll the bacon and run a skewer through it, prepare the forcemeat as directed but make it less moist than when intended for stuffing, shape it into balls the size of a walnut, and either fry or bake them until crisp and brown in a little hot butter or fat ; the bacon may be cooked at the same time. When the meat has stewed for 2 hours put in the peas, cook until nearly tender, then add the butter and flour (kneaded smoothly together), in very small portions. Continue the cooking until the peas are ready, then take out the herbs, etc.,i put in the ketchup, tomato sauce, lemon-juice, season to taste, and serve garnished with the force~ meat balls and rolls of bacon. Time.--About 3 hours. Average Cost, 10d. per lb. Sufficient for 6 or 7 persons. 698.--BREAST 0F VEAL, STEWED. (Another Method.) lngredients.-Breast of veal, 2 onions, 2 small carrots, 1 very small turnip, 12 peppercorns, salt, parsley or piquante sauce (see Sauces). Method.--Put the veal into a saucepan with as much cold water as will cover it, bring to the boil, skim well, add the vegetables cut into dice, and peppercorns, salt to taste, cover closely, and simmer gently for 2} or 3 hours. To serve, pour a little sauce over the veal, and send the remainder to table in a tureen. Tlme.--From 2} to 3 hours. Average Cost, 9d. to rod. per lb. Sulli- cient, allow 4 lb. for 8 or 9 persons. 699.—BREAST 0F VEAL ROLLED AND srnwnn ingredients—A breast of veal, veal forcemeat (see Forcemeats), rolls of fried bacon, forcemeat balls, lemon. Method.--Remove the bones and tendons (boil the former down for gravy (see recipes for cooking tendons). Flatten the meat with the 438 HOUSEHOLD MANAGEMENT cutlet bat or rolling pin, season well with salt and pepper, spread on a thin layer of iorcemeat, roll up tightly, and bind firmly with tape. Have ready boiling in a saucepan sufficient Stock or water to cover: the joint 1; if water is used; 1 onion, 1 carrot; } a turnip, and a little celery and seasoning should be added when the water boils. Bring to the boil, skim well, and simmer gently for 3 on 3} hours, according to size. Meanwhile prepare the gravy (see Gravies), forcemeat balls, and rolls of baconi When sufliciently ccoked, remove the meat to a hot dish, take away the tapes, and garnish with the forcemeat balls, rolls of bacon and cut lemon. When the veal is not a good colour a little of the brown gravy may be used to partially mask it, otherwise serve the whole in a tureem Times—~me 3} to 4 hours altogether. Average Cost, rod. per 1b. Sullicient, allow 4 lb. for 5 or 6 persons. 7oo.—L-CALF’S BRAINS, FRIED. (Fr.-——Cervelles de Veau frites.) lngredientu—r or 2 Calf’s brains, vinegar, 1 small onion. For the batter r 2 02s. of flour, 1: tablespoonful of salad oil, 1» a gill of tepid water, the white of L egg, salt, frying-fat. Method.~+Remove the skin and fibres, wash the brains in several waters, put them into a stewpan with the onion (sliced), and a table— spoonful of vinegar, bring to the boil, and simmer gently for 10 minutes. Remoye from the stewpan, strain, dry well, and cut the brains into rather thin slices. Add a little salt to the flour, mix smoothly with the salad oil and water, whip the white of egg stifiiy, and stir it lightly into the batter. Have ready deep pan of hot frying-fat, dip each slice oi brains into the batter, drop these into the hot fat, and fry them until lightly browned. Drain well, dish up, garnish with fried“ parsley, and serve hot. Time—From 30 to 40 minutes. Average Cost, rod. to is. Sutilcienl for 3 or 4 personsfl 7OI.--—CALF’S BRAINS, MILAN STYLE. (Fr.-Cervelles de Veau a la Milanaise.) Ingredients.—2 calves’ brains, 2 of a pint of tomato sauce, { of a pint of well reduced white sauce (see Sauces), 2 tablespoonst of cream, 4 ozs. of macaroni, 1 small onion, 1 tablespoonful of vinegar, 1 egg, breadcrumbs, frying-fat, salt and pepper, flour. MethodeePrepare, book and slice the brains as directed in the prc' ceding recipe ; season a dessertspoonful of flour with salt and pepper, dip each slice of brains in the mixture, brush over with egg, coat with breadcrumbs, and. fry until lightly browned in hot fat. Break thf’ macaroni into short lengths, put it into salted boiling water, and hm1 RECIPES FOR COOKING VEAL i439 rapidly Until tender, then drain well. Have the white sauce ready, add to it the macaroni and cream, and season to taste. Dish the slices 0t brains on a potato border, pile the macaroni in the centre, pour round a little of the hot tomato sauce, and serve the remainder in a tureen. Tlme.--4o to 45 minutes. Average Cost, 18. 8d. Sumclent for 4 to 6 persons. J 7oz.-+CALF’S BRAINS WITH MAITRE D’HCTEL SAUCE. (Fr.-Cerve11es de Veau a la Maitre d’H6tel. Ingredientsr—Cali’s brains, 1- a pint, of. white sauce (sec Sauces), 1 teaspoooniul ct finely-chopped parsley, 1 teaspooniul of lemon-juice, ; small onion, x tablespoonful of vinegar, salt and pepper. Method.—Prepare and cook the brains as directed in the preceding re' cipe, and cut them into small thick slices. Have the sauce ready in a Stew-pan, add the parsley, lemon~juice, and season to new, Put in the slices of brain, and, when thoroughly hot, serve. Time.-About 30 minutes. Average Cost, 13. 6d. Sufficient, for 3 or a persons. 703.—--CALF’S BRAINS WITH BLACK BUTTER SAUCE. (Fr.—Cerve11es de Veau an ,Beurre Noir.) Ingredients—4 calves' brains» i of a pint of good BtOCkJ For the sauce : 1} ozs. of butter, 1 teaspooniul oi finely-chopped parsley; } a teaspoonful of vinegar, salt and pepper. Method.-Wash the brains in salt and water, remove the skin and fibres, and drain well. Warm the stock in a stewpan, put in the brains, and simmer gently for about 10 minutes, then drain well. Fry the butter in an omelette pan over a quick fire until it acquires a nubbrown colour, then add to it the parsley and vinegar, pour this over the brains, and serve. Timem~From 20 to 25 minutes. Average Cost, 1S4 6d. Sufilclent ion 4 to 6 persons, 704.--CALF’S BRAINS WITH POULETTE SAUCEl (Fr.--Cervelles de Veau a la Pculette.) lngredlents.—2 calves’ brains. For the sauce: 4 a pint of stock, H 029.. of butter-Pr oz. oi flourya tablespoonfuls of. cream, he juice 0! I lemon, 1 shallot, finely-chopped, I teaspoonful of finely-chopped Parsley. For the rice border : 1 pint of white stock, 4 ozs. of rice, the 37011: oi 1. egg, salt and pepper, nutmeg. Mamet—Wash the brains in Several waters, put them into a. stewpan 44o HOUSEHOLD MANAGEMENT with as much water as will cover them, add a. few drops of lemon-juice and a teaspoonful of salt. Boil up slowly, then remove the brains, drain well, and cut them into thick dice. Wash the rice, blanch and drain it well, and cook in the stock until tender. Melt the butterin asmall stewpan, fry the shallot until lightly browned, stir in the flour, cook for a few minutes without browning, pour in the stock, and stir until it boils. Simmer the sauce gently for IO minutes, strain, return to the stewpan, put in the brains, cream, remainder of the lemon-juice, and re-heat gradually. When the rice is tender, season it with salt, pepper, add a pinch of nutmeg and the yolk of egg, cook for a few minutes longer, then turn into a well-buttered border mould. Shake the rice well down, in order that it may fill every part of the mould, then turn it on to a hot dish. Add the parsley to the contents of the stewpan, dish the ragofit in the centre of the rice border, and serve hot. Tlme.-About 1 hour. Average Cost, 1s. 9d. to as. Sufficient for 6 or 7 persons. 7o5.—CALF’S EARS. (Fr.-—Oreilles de Veau Farcies). lngredlents.—2 ears, forcemeat, No. 396, 12 small mushrooms, 1 onion stuck with 2 cloves, } a pint of milk, § a pint of stock, No. 7, 2 table- spoonfuls of cream, r yolk of egg, 1 sliced lemon, salt and pepper, pepper- corns. Method.—The cars should be cut as deeply as possible from the head. Wash, blanch, and drain them thoroughly, put them into a stew- pan with the milk, a little water and a seasoning of salt, stew gently for 1 hour, then drain and dry well. Fill the insides with veal force-i meat, fold and tie securely, and place them in a stewpan with the stock, Onion, cloves, 6 peppercorns, and salt to taste. Cook gently for 1 hour, then strain off the stock, and keep the ears as hot as possible. Meanwhile wash and skin the mushrooms, stew them until tender in a little of the milk in which the ears were cooked, and halve or quarter them. Beat the yolk of egg and cream together, and add the strained stock, stirring meanwhile. Replace in the stewpan, stir by the side of the fire until the yolk of egg thickens, add the prepared mush- rooms, and season to taste. Place the ears on a hot dish, pour the sauce round, garnish with sliced lemon, and if liked some small fried force- meat balls. Times—z} hours. Average Cost, 1s. 9d. to 28. 3d. Sufficient for 4 persons. Seasonable at any time. 7o6.--CALF’S FEET, FRIED. (Fr.-Pieds de Veau a l’Horly.) Ingredients.--2 calves' feet. For the stock 2 r carrot, 1 onion, 6 pepper- corns. For the marinade (brine in which meat, etc., is sOuscd): RECIPES FOR COOKING VEAL 441 2 tablespoonfuls of salad-oil, 2 tablespoonqu of vinegar, 1 dessert- spoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, salt and pepper. 1 egg, breadcrumbs, frying-fat, flour. Tomato sauce. Method.--Wash and scald the calves' feet, bone the upper part, remove the shank-bone, split them in two, and soak them in cold water for 2 hours. Put them in a stewpan with some salt, cover with cold water, bring to the boil, and drain. Return to the stewpan with as much cold water as will cover the feet, add the peppercorns, onion and carrot (sliced), and cook slowly until tender. Take away the rest of the bones, press the feet until cold, then slice them, set them in a. deep dish, pour over the marinade, and let them remain in it for 1 hour, basting or turning occasionally, in order that both sides may be equally flavoured. Season a heaped teaspoonful of flour with salt and pepper ; drain the slices of meat well, dip each piece in the flour, brush over with beaten egg, toss in crumbs, and fry in hot fat until nicely browned. Serve with tomato sauce. Tlme.--Fr0m 3 to 3} hours to boil the feet. Average Cost, 1s. 6d. Sufficient for 3 or 4 persons. 7o7.--CALF’S HEAD, COLLARED (Cold). (Fr.--Téte de Veau Farcie.) Ingredients.—A calves’ head, 1 lb. of lean uncooked ham, 2 hard-boiled eggs, 2 tablespoonfuls of finely-chopped parsley, ground mace, nutmeg, salt and pepper. For the stock : 1 or 2 onions, 1 carrot, i a turnip, tstrip of celery‘, a bouquet garni (i.e., parsley, thyme, bay—leaf), 12 peppercorns. Methode—Cut the head in half, take out the brains, dress and serve them with the tongue as a separate dish. Wash the head in several waters, and afterwards let it soak for 12 hours in salted water, which should be changed several times. Put it into a saucepan with a handful of salt, cover with cold water, bring to the boil, then drain, and wash well in cold water. Return to the saucepan, cover with cold water, boil, skim well, then add the prepared vegetables, bouquet-garni, peppercorns, salt to taste, and cook gently for I) to 2 hours, or until the bones can be easily removal. When the head is boned, spread it out on the table, season well with salt and pepper, sprinkle on it a little mace and nutmeg, dis~ tribute the narrow strips of ham and slices of boiled egg evenly over the surface, add the parsley and a little more flavouring and seasoning, then roll up tightly, and wrap and tie securely in a pudding-cloth. Have the stock boiling in the saucepan, put in the head, and cook gently for 2 hours. When cool, tighten the cloth, and press between 2 dishes or boards until cold. Tlme.—-To cook, about 4 hours. Average, Cost, from ya. to 9s. 6d. 442 HOUSEHOLD MANAGEMENT 708.-CALF’S HEAD, COLLARED (Hot). Ingredients—A calf’s head. For the forcemeat gthe calf's brains and tongue, 2 tablespoonfuls of breadcrumbs, I dessertspoonful of finely- chopped parsley, 1 level teaspoonful of mixed herbs, the grated rind fa lemon, 2 eggs, salt and pepper., For the sauce ; I pint of the stock, ll» ozs. of butter, I} 028. of flour, 1 tablespoonful of cooked coarsely- chopped mushrooms, 1 tablespoonful of coarsely-chopped gherkins, the juice of 1 lemon. For the stock :see preceding recipe. Method.—Prepare blanch, and partially boil the head as directed in the preceding recipe. Boil the tongue in the same saucepan, remove the skin, and chop it finely. Wash the brains in several waters, let them remain in salt and water until wanted, then tie loosely in a piece of muslin, boil with the head for about i an hour, and when cool chop coarsely. Mix the tongue, brains, breadcrumbs, parsley, herbs and lemon-rind together, add a liberal seasoning of salt and pepper, and beaten egg in sufficient quantity to thoroughly moisten the wholes Bone, flatten, and season the head, spread on the iorcemeat, roll up tightly in a cloth, and cook gently for 2 hours. When nearly ready) melt the butter in a stewpan, stir in the flour, and cook for 5 minutes. Add to the roux or thickening a pint of stock from the saucepan, stir until it boils, simmer gently for 10 minutes, then put in the mushrooms, gherkins, lemon-juice, and seasoning to taste. Serve the head on a hot dish, garnished with cut lemon, and the sauce separately in a tureen., Time—About 4 hours. Average Cost, from 7s. to 9s. 6d. 709.-CALF’S HEAD, BOILED. (Fr.r-——Téte de Veau Bouillie.) ingredients.-»A calf’s head. For the stock: r or 2 bnions, r or 2 carrots, 1 Small turnip, 2 strips of celery, a bouquet-garni (parsley, thyme, baysleaf), r2 peppercorns, Salt. For the sauce! 1} oz. of butter; 1} ozs. of flour, Q a pint of stock, § a pint of milk, lemon-juice r dessertSpoonful of finelywhopped parsley, 1 egg, browned bread-1 crumbs. Method.~—Prepare and blanch the head in the usual manner, return it to the saucepan, cover with cold water, bring to 'the boil, skim well, then add the prepared vegetables, herbs, peppercorns, salt to taste, and simmer from 2 to 2* hours, according to size. Boil the tongue at the same time. Wash the brains in several waters, let them remain in salt and water until wanted, then tie loosely in a piece of muslin, boil with the head for about i an hour, and when. cool, chop coarsely and mse for the sauce. The head may be served plainlye boiled, but it presents a better appearance when it has been coated with egg and brown breadcrumbs, and baked for 20 minutes in the oven, being frequently basted during the time. It is more easily carved, and the various parts are more evenly distributed when the bones are RECIPES FOR COOKING VEAL 643 removed, and the head rolled, before baking 5 it must be bound with strong tape, and the bare parts under the tape sprinkled with bread- crumbs before serving. About } an hour before the head is ready to serve, melt the butter in a stewpan, add the flour and cook for 5 minutes, then pour in the milk and i a pint of liquor from the pot in which the head is cooking. Stir until it boils, simmer ion 10 minutes, add the prepared brains, parsley, lemon-juice, and seasoning to taste. Remove the skin from the tongue, and put it into thin slices. Place ,the head on a hot dish (if not egged and breadcrumbed’,‘brush over with glaze), garnish with slices of tongue and lemon, and serve the sauce in a tureen. A piece of boiled ham or bacon is occasionally served as Ian accompaniment to this dish. Tlme.--To cook, about 4 hours. Average Cost, 5s. 6d. to 8s. 7ro.-—CALF’S HEAD, FRIED. (Fr.'—*-Fritot de Téte de Veau.) Ingredients.--The remains otaoooked cali’s head. For the marinade : 2 tablespoonfuls of salad oil or melted butter, I tablespoonful of lemon- juice pr vinegar; 1 teaspoonful oi finely-chopped shallotr or, onion, 1 teaspoonful of finely-chopped parsley, -} teaspoonqu of mixed herbs, Salt and pepper. For the batter :l 4 ozs. of flour, 5 tablespoonfuls of salad oil, } of a pint of tepid water, the whites of. 2 eggs, salt. Frying- fat. Method.—-Cut the meat into strips about 2; inches long and i inch wide, place them in a deep dsh, pour over the marinade, and‘ allow the strips to remain in it for at least I hour. Mix the flour, salt, salad~oil, and water smoothly together; whisk the white of egg stifi‘ly, and stir it lightly into the batter. Drain the pieces of meat well, dip them into the batter, and fry in hot fat until nicely browned. Pile on a hot dish and garnish with fried parsley. When a more elaborate dish is re- quired, the tried strips may be dished in a circle on a borderJ of mashed potato, with the centre filled with a purée of spinach, asparagus points, or whatever may be preferred} and either tomato. or agood brown sauce poured round. ,, Time—1} hours. Average Cost, 8d., exclusive of the meat. 7II.--CALF’S HEAD WITH POULETTE SAUCE, (F r.--Téte de Veau a la Poulette.) Ingredientaw-Some boned boiled cali's head, 1 pint of white sauce (see Sauces), r tablespoonful of cream, the yolk 01 I egg, t dessertspoonful oi finely-chopped parsley, lemon-juice to taste, salt and pepper. Method—Cut the remains of the calf’s head intq nice slices. Make the white sauce as directed ; let it cool slightly, then add the yolk of Egg and cream, previously mixed together, and stir the mixture by 444 HOUSEHOLD MANAGEMENT the side of the fire for z or 3 minutes, but the sauce must not boil, or the egg may curdle. Put in the meat, parsley, lemon—juice, add seasoning to taste, cover closely, and stand the stewpan in the bain-marie, or in 5 tin of hot water, until the meat is thoroughly hot, then serve. Tuna—About 30 minutes, after the white sauce is made. Average Cost, 7s. 6d. to 8s. 6d. 712.—CALF’S HEAD WITH TOMATO SAUCE. (Fr.—’l‘€te de Veau a la Tomate.) Ingredients.--Half a boned calf’s head, } pint of tomato sauce (see Sauces), 3 or 4 ozs. of macaroni, salt and pepper. Hethod.--Break the macaroni into pieces about i of an inch long, put these into salted boiling water, and boil rapidly until tender. Cut the remains of the calf’s head into slices convenient for serving. Have the tomato sauce ready in a stewpan, add to it the macaroni and meat, season to taste, make thoroughly hot, and serve. Tlme.--About } an hour. Average Cost, from 3s. 9d. to 4s. 9d. 7r3.-CALF’S HEAD WITH MAlTRE D’HOTEL SAUCE. (Fr.—Téte de Veau 5. la Maitre d’Hotel.) Ingredients.—-The remains of a calf’s head, 1 pint of white sauce (see Sauces) 1 tablespoonful of lemon-juice, r dessertspoonful of finely- chopped parsley salt and pepper. Method—Cut the meat into pieces convenient for serving. Make the sauce as directed put in the pieces of calf’s head and let them bmome thoroughly hot, then add the parsley and lemon-juice, season to taste and serve. Tlme.—1 5 minutes. Average Cost, 6d. exclusive of the calf’s head. 7r4.-—CALF’S HEAD, HASHED. Ingredients—4 a Dali’s head veal forcemeat (see Forcemeats) a few rashers of bacon, 1 pint of liquor in which the head was cooked 1 glass of sherry, 12 button mushrooms, 1 oz. of butter, 1 oz. of flour. For the brain cakes : 2 eggs, breadcrumbs, salt, pepper, mace, herbs. For the stock : 2 onions, 2 carrots, 1 turnip, 2 strips of celery, 10 peppercorns, a bouquet—garni (parsley, thyme, bay-leaf), salt. Method.-—Prepare and blanch the head as directed in " Calf’s Head, Collared,” return it to the saucepan, bring to the boil, skim well, add the prepared vegetables, herbs, peppercorns, and salt to taste, and simmer gently until the bones can be easily removed. Drain the head, strain the stock, put 1 quart of it into a stewpan, and boil rapidly to reduce. Remove the bones from the head, cut the meat into pieces RECIPES FOR COOKING VEAL 445 1} inches square, skin the tongue, and cut it into 1} inch dice. Wash the brains in 3 or 4 waters, let them remain in salt and water until wanted, then tie them in a piece of muslin, boil with the head for i an hour, and make into cakes (see Brain Cakes, No. 695 ). Make the force- meat as directed, shape into balls, and either bake or fry them in hot fat for about I 5 minutes; roll the rashers of bacon, run a. skewer through them, and either fry or bake until crisp. Knead the flour and butter together, add the mixture to the reduced Stock, and when smoothly mixed put in the pieces of calf’s head, tongue, mushrooms (previously cooked and cut intd' 2 or 4 pieces, according to their size). Season to taste, cover closely, simmer gently for 4} an hour, then add the sherry, and serve. Garnish with the forcemeat balls, brain cakes, and rolls of bacon. Timer—2} to 3 hours. Average Cost, 5s. to 6s. Sufficient for 6 or 7 persons. 715.--CALF’S HEAD, MOULDED. Ingredients.--The remains of a calf’s head. To I lb. allow } 9. lb. of ham or bacon, 3 hard-boiled eggs, the finely-grated rind of 1 lemon, 1 teaspoonful of finely-chopped parsley, } a pint (about) of reduced stock in which the head was cooked, a pinch each of nutmeg, ground mace, and ground cloves, salt and pepper. Method.—Cut the remains of the calf’s head and ham or bacon into dice, cut the eggs into sections or slices, and arrange some of them in a pattern on the bottom of a buttered mould or basin ; mix the parsley, lemon-rind, flavourings and seasonings together. Cover the bottom of the mould with a thick layer of calf’s head, on the top of it place a thin layer of ham or bacon, add a few slices of egg, and sprinkle well with the flavouring mixture. Repeat until the mould is full, pour in the warm stock, cover with a. greased paper, and bake for about 2 hours in a slow oven. Add a little more hot stock as soon as the mould leaves the oven. When cold,turn out of the mould, garnish with small tufts of parsley, and serve. ' Time.—TO cook, about 2 hours. Average Cost, 2s. 9d. to 3s. 6d. Suilicient for 6 persons. 716.-CALF’S HEAD PIE. (Fr.-—P'a‘.té de Téte de Veau.) lugredients.--The remains of a calf’s head, 1} a lb. of raw ham or bacon, forcemeat balls (see Forcemeats), 2 hard-boiled eggs, } a pint of stock in which the head was cooked, } of a teaspoonful of mixed herbs, the grated rind of 1} a lemon, a pinch of ground mace, a pinch of grated nutmeg, salt and pepper, puff or rough pufl paste. Method.—Cut the meat into small thin slices, cut the ham or bacon 446 HOUSEHOLD MANAGEMENT into narrow strips, cut the eggs into thin slices, mix the force- meat rather stimy with a. little raw egg, and shape into small balls. Put a. iairly thick layer of cali’s head on the bottom of a piedish, cover with a thin layer of ham or bacon, add a iew slices of egg, and a. good sprinkling oi salt, pepper, herbs, mace, nutmeg, and lemon-rind. Repeat until the dish is full, add the stock, and cover with the pastry, Bake in a moderately hot oven for about t hour, when cooked pour in, through the hole on the trip, a little hot jellied stock, and set aside until cold. Tlva'H'To bake, about 1 hour. Average Cost, 3si 6d. to 4s. 6d. Sulllelent for 6 or 7 persons. 717.--CALF’S KIDNEY WITH SCRAMBLED secs. (Fr.--R6gnons aux Oeufs Brouillés.) Ingredients.--r large or 2 small cali’s kidneys, } a pint oi Espagnole sauce (see sauces), 1~ of a pint of gravy or good stock, : glass pi sherry, 2 ozs. of butter, 1 teaspoonful oi finely-chopped parsley, 2 shallots or i ve small onion finely chopped, 4 eggs, 1 tablespooniul of milk (about)?th and pepper. Methods—Boil the sauce and gravy together ior } an hour, then add the sherry. Remove all fat and skin from the kidney, cut it into very thin slices, and season well with salt and pepper. Melt half the butter in a saute-pan or frying-pan, iry the shallots lightly, add the slices of "kidney, and fry quickly on both sides, shaking the pan meanwhile over1 the fire. Pour the sauce over the kidney, draw the pan to the JSide of the fire, and cook slowly ior to or t 5 minutes. Beat up the eggs, 1add to them about i tablespoonful of milk and Season to taste. Melt the remainder of the butter in a stewpan, pour in the eggs, cook very gently, and stir until they thicken. Arrange the kidney in a circle on a hot dish, pour the sauce round, and pile the scrambled eggs in the leentre. Sprinkle the parsley Over the whole, and serve. Tiara—From 50 to 60 minutes. Average Cost, 2s. Sufilclent tor a or 5 persons. 718.--—CALF’S LIVER BRAISED. Fr.—(Foie de Veau, Braisé.) Ingredients.—A small cali’s liver, a. few strips of larding-bacon, } a pint of brown sauce (see Sauces), {- ot a pint of good stock, 1 glass of port wine, the juice of § 2. lemon, 1 small onion sliced, I small Carrot sliced, a bouquet-garni (parsley, thyme, bay-leaf), '1 blade of mace, I bay-leaf, 6 peppercorns, i clove, a small slice of ham or bacon cut nto strips, r oz. of butter. Method.—Soak the liver in cold water for 20 minutes, then drain» dry well, and insert the strips of bacon, which should be about } of an RECIPES FOR COOKING VEAL 447 inch thick and 11» inches long. Melt the butter in a shallow stewpan, add the onion, carrot, and ham, try slightly, then put in the liver and let it brown. Pour oil the tat, add the brown sauce, stock, bouquet- garni, mace, bay-leaf, and simtner gently for about r hour. Then add the wine, lemon-juice and. Parsley; boil, simmer for 10 minutes longer, remove the liver to a hot dish, strain the sauce over, and serve. Tlme.—-About rihours. Average Cost, 2s. to as. 6d. 719.-CALF’S LIVER WITH ONION PURéE, (F rare-Foie de Veau a la Clermcnt.) lngredlents.—} 1b. of calme liver, 1 large Spanish onion, 2 ozs. of butter, i a pint of Espagnole sauce (see Sauces), { oi a pint of stock, Il tablespoonful of flour, salt and pepper, a little finely-chopped parsley. Method.--Peel and blanch the onion, cut it into very small dice, try in l» of the butter until lightly browned, then add. the stock, and cook slowly until reduced to a thick puree, adding the brown sauce gradually as the stock boils away. Cut the liver into slices about i oi an inch in thickness, cut oil the corners and trim tq a. uniform oval or round shape. Mix the flour, a teaspooniul of salt, and a } oi a. teaspoonful of pepper together on a plate, and dip the slices of liver in the mixture. Melt the remaining oz, of. butter in a. saute-pan, and try the liver on both sides until nicely browned and firm to the touch,then drain well. Season the onion purée to taste, spread it lightly on a hot dish, arrange the slices of liver on the top, sprinkle with parsley, and term Time.-About 1 hour. Average Cost, 18. 8d, Sulliclent for 3 or 4 persons. 720.+CALF’S LIVER AND BACON. (F1.--Fritot de Fpie de Veau.) Ingredients-+4 lb, oi calt’s liver, 1 a lb, of bacon, r 02:. oi butter, flour, salt and pepper. Methods—Wash and dry the liver, and cut it into slices about } of an inch in thickness 1 add a good, seasoning of salt and pepper to a dessertspoonful of flour, and dip the pieces oi liver in the mixture4 Heat the frying pan, put in the bacon, cut into thin slices, try slowly, remove to a HOT tin, and keep hot until wanted. Fry the liver in the bacon iat until nicely browned on both sides, then remove to a hot dish. Pour, away the bacon iat, add the butter (the bacon tat ma be used instead when not disliked), sprinkle in about a tablespoontu of ileur, stir and fry until brown. Add about i a pint of Warm wafer, stir until it boils, and season to taste; Arrange the pieces of. liver in. a close circle, strain the gravy over, place the slices of bacon on the top, and Serve. Ii preferred, the gravy may be served separately in a tureen, and the rashers oi bacon curled before trying, and piled in1 the centre of the liver. 448 HOUSEHOLD MANAGEMENT Tlme.--About 35 or 40 minutes. Average Cost, rs. 4d. Sufficient for 4 or 5 persons. 721.—-CALF’S LIVER WITH PIQUANTE SAUCE. (Fr.-—-Foie de Veau a la Sauce Piquante.) Ingredients.--z 1b. of calf’s liver, frying fat. For the sauce z} a pint of water, 1 oz. of butter, 1 oz. of flour, 4 shallots or 1 small onion finely- chopped, 2 gherkins coarsely-chopped, 3 tablespoonfuls of vinegar, salt and pepper. Method.--Wash and. dry the liver thoroughly, and cut it into neat slices. Mix 1 tablespoonful of flour, } a teaspoonful of salt and 1} of a teaspoonful of pepper together, and dip the pieces of liver in the mix- ture. Place the shallots or onion, gherkins and vinegar in a small stewpan, boil rapidly for 10 minutes, and keep it hot. Fry the liver in hot fat until lightly cooked and nicely browned, then remove and keep it as hot as possible. Pour away any fat that remains in the frying- pan, but leave all the brown sediment, add the butter, and when hot sprinkle in the flour. Stir and fry slowly until well browned, add the water and seasoning to taste, stir until boiling, simmer gently for 5 minutes, then strain and mix with the vinegar, etc. Arrange the liver neatly on a hot dish, pour the sauce round, and serve as hot as possible. Tlme.—To fry the liver, 5 minutes. Average Cost, ;as. Sufficient for 6 or 8 persons. Seasonable at any time. 722.—-CALF’S HEART, BAKED. (Fr.--Coeur de Veau R6ti.) Ingredients.—-A calf’s heart, veal forcemeat (see Forcemeats), a few rashers of bacon, salt and pepper, fat, brown gravy (see Gravies). Method.--Wash the heart in several waters, let it remain in cold water 1 hour, then drain, and dry thoroughly. Fill the inside with forcemeat, tie a piece of oiled or buttered paper round it, and bake in a moderate oven for about 2 hours. Baste well, and about I} an hour before serving remove the paper and dredge well with flour. The gravy in the tin may be used to enrich or form the basis of the brown gravy. Make this hot and pour round the dish. Garnish with fried bacon. Tlme.--About 2 hours. Average Cost. 9d. to rs. 6d. Sulllelent for 4 or 5 persons. 723.-cnsr>msrrss or VEAL. (Fr.-Crépinettes de Veau.) Ingredients.-4 ozs. of cooked lean veal, 1 oz. of cooked ham or tongue, 4 preserved mushrooms, 1 small truffle, 6 or 7 tablespoonfuls of spinach puree, I egg, a good pinch of grated lemon-rind, a small pinch of nutmeg, salt and pepper, pig’s caul, meat glaze, 5 or 6 oval paper cases. RECIPES FOR COOKING VEAL 449 Method.-—Prepare the spinach purée (see Vegetables), mince the veal and ham very finely, cut the mushrooms and truffles into fine short strips, add the lemon-rind, nutmeg, season to taste, mix well together, and bind with the egg. Cut the caul into pieces about 4 inches long, and 2} inches wide, shape the mixture into small oval forms, 2 inches long, and nearly 11; inches wide, ‘Iold them in the caul, and bake in a moderate oven for 7 or 8 minutes. Put the spinach purée into a stew- pan, add a tablespoonful of good gravy or cream, dredge in a little flour, season with salt and pepper, and when thoroughly hot, put a table- spoonful into each paper case. Brush the crépinettes over with glaze, place them in the cases, and serve. The crépinettes may also be cggcd, breadcrumbed, fried, and served on a bed of spinach (see Boudinettcs of Veal. p. 435) Time.--2O to 25 minutes, after the spinach is cooked. Average Cost, rs., exclusive of the meat. Sufllcient for 6 or 7 crépinettes. 724.-—CROQUETTES OF VEAL. (F r. -— Croquettes de Veau.) lugredients.-r lb. of cold veal, I 02. of butter or dripping, l an 02. of flour, 1- of a pint of stock, the rind of 1» a lemon grated, 1 teaspoonful of finely-chopped parsley, a good pinch of nutmeg, 1 egg, breadcrumbs, frying-fat, salt and pepper. Method.-—Chop the meat finely, and boil the bones and trimmings, for the stock. Melt the fat or butter in a stewpan, add the flour pour in the stock, and stir until it boils (this sauce is intended to bind the mixture, when more convenient an egg may be used instead), boil the sauce 2 or 3 minutes, then add the meat, parsley, lemon-rind, nutmeg, salt and pepper to taste, and stir well over the fire. Turn on to a plate, when cool form into cork shaped pieces, brush over With beaten egg, coat well with breadcrumbs, and fry until nicely browned in hot fat. Time.—From I} to 2 hours. Average Cost, 4d., exclusive of the meat. Suiiicleut for 4 or 5-persons. N ote.--A properly made croquette or rissole is dry and crisp on the outside, and very moist inside, but the mixture must of necessity be made moderately dry unless the liquid used in its preparation contains the stiflening properties of gelatine, for when it lacks a certain degree of firmness it is moulded with great difliculty. All that is required to obtain a. moist, in fact, almost liquid rissole, is to add to the mixture a considerable amount of stock that will form a jelly when cold, and when re-heated will again become liquid. Nuns or Craven—The young male calf, during the period it is dependent upon his mother, is called s bull, or ox-calt ; when one year old he is termed s stirk, stot, or yearling. On the completion of his second year he is known as s two-year-oid bull or steer—in some counties s stinter—nnd st loursnox,orsbullock,nameswhich hebeanuntilhisdeath. The term“ox" isusedsssgenersl sppellation for neat cattle and irrespective of sex, as the British es, the Indian ox, etc. The female during its first year is termed s cow-calf; st the age of one year a yearling quey ;_ a year later s heifer, 0r twmter ; when three years old s three-yesr-old quey, or twinter, and on srrivmg at the age of tour and afterwards, s cow. In diflerent districts provincial names are current Q 450 HOUSEHOLD MANAGEMENT 725.--CROUSTADES OF CALF’S BRAINS. (Fr.—Croustades aux Cervelles.) Ingredients.— 1 set cali’s brains, a little cooked tongue, i a pint of. good white sauce (see Sauces), 1 tablespoonful of cream, the yolk of 1 egg, a good pinch of mace, a few drops of lemOn-juice', vinegar, salt and pepper, 1. small onion, short Crust Paste. Method.~—Line some small, deep, oval or round moulds, thinly with paste, (dariol moulds may be made to serve), prick the bottoms to pre- vent them blistering, line them with buttered paper, and fill with rice. Bake in a moderately-hot oven, then remove the paper and rice, take the cases out of the moulds, and return them to the oven until they become crisp and lightly browned. Wash the brains well in Salt and water, and boil them until firm in water, to which must be added I tablespoonful of vinegar, 1 teaspoonful oi salt, and I small onion (sliced). Drain well, and cut into small dice, also cut the tongue into dice. Have ready the white sauce, add to it the dice oi tongue and brains, cream, lemon-juice, mace, seasoning, yolk of egg, and stir by the side of the fire until the mixture is thoroughly hot and the egg cooked. Fill the pastry cases with the mixture, sprinkle on the top of each a little finely-chopped truffle or a iew panurette breadcrumbs, and serve either hot or cold. Tlme.--About 1 hour. Average Cost, 6d., exclusive of the paste and brains. Sufficient, allow 8 croustades for 6 persons. 726.-—CURRY 0F VEAL. (Fan—Kari de Veau.) Ingredients—2 lb. of neck, breast or fillet of veal, 1 pint 0! stock or water, 2 ozs. oi butter, 1 tablespoonful of flour, 1 tablespoonful of curry-powder, 1 teaspoonful oi curry-paste, i sour apple, 2 small onions coarsely-chopped, 1 teaspoonful oi lemon-juice, salt, 4 ozs. of rice. Method.—Cut the meat into pieces about 1} inches square, and try them in the hot butter until lightly browned. Lift the pieces oi meat on to a plate, sprinkle in the flour and curry-powder, add the onion, and try gently for 10 minutes. Add the stock, curry-paste, sliced apple, salt to taste, boil, replace the meat, and cook gently from 2 to 2} hours. Boil the rice, drain, and dry well. When the meat is tender remove it to a hot dish, season the sauce to taste, add the lemon—juice and strain over the meat. The rice should be served separately. Tlme.-From 2} to 3 hours. Average Cost, 2s. 6d. to zs. 9d. Sufilelent for 5 or 6 persons. RECIPES FOR COOKING VEAL 451 727.-—CUTLETS BROILED WITH ITALIAN SAUCE. (Fr.——Cctelettes de Veau a l’Italienne.) Ingredients—r} lb. of fillet or neck of veal, } a pint of Italian sauce, No. 2 52, 1 egg, breadcrumbs, salt and pepper, clarified butter. Method—Divide the meat into thin slices, which afterwards trim into neat cutlets. Dip them in egg seasoned with salt and pepper, coat with breadcrumbs, and afterwards with clarified butter. BrOiI the cutlets over a clear fire, brushing them Over occasionally with clarified butter, to prevent the breadcrumbs burning. Arrange neatly on ahot dish, pour the sauce round, and serve. Tlme.--To broil, from 10 to r 5 minutes. Average Cost, neck of veal, rod. to rs. ; fillet, Is. to rs. 2d. 728.-—-VEAL COLLOPS. (Fr.--Paupiettes de Veau.) Ingredients—r} lb. of fillet of veal, a few slices of bacon, forcemeat, No. 396, 1 egg, breadcrumbs, fat for frying, I oz, of butter, 1 oz, of flour, mace, salt and pepper, lemon-juice. Method.—Cut the meat into very thin strips 3 inches long and 2 inches wide, cover with thin pieces of bacon the same size, season well with salt and pepper, and spread lightly with forcemeat. Roll up lightly, coat carefully with egg and breadcrumbs, and fry gently in hot fat, turning frequently so as to brown the entire surface. Remove and keep hot, drain away any fat that remains, but preserve the sediment. Put in the butter, and as soon as it is hot sprinkle in the flour, and cook gently until lightly browned. Add Q» of a pint of boiling water, 1 tablespoonful of lemon-juice, a pinch of ground mace, salt and pepper to taste, and simmer gently for 5 minutes. Arrange the collops on a hot dish, strain the sauce round, then serve. Time—To fry the collops, about 20 minutes. Average Cost, rs. to rs. 2d. per lb. Sufficient for 5 or 6 persons. Seasonable at any time. 729.--FILLETS 0F VEAL. (Fr.—-Filets de Veau.) Ingredientsw-r} 1b. of fillet of veal, a few slices of bacon, 2 ozs. of butter, 1 egg, breadcrumbs, the grated rind of I lemon, I teaspoonful of lemon-juice, } a teaspoonful of finely-chopped parsley, 1- of a tea- spoonful of thyme, i a pint of tomato sauce, brown sauce, or sauce made with the following ingredients : 1} a pint of white stock, 1} an oz. of flour, 2 tablespoonfuls of cream, {- a teaspoonful of lemon—juice, a small piece of meat glaze, salt and pepper. Method.-Cut the veal into slices about i an inch in thickness, and each slice into rounds 21- or 2} inches in diameter. Beat the egg, add to it the parsley, thyme, lemon-rind, lemon-juice, dip each fillet in the O 452 HOUSEHOLD MANAGEMENT mixture, coat with breadcrumbs, and fry in hot butter, in a sauté‘pan. When nicely browned on both sides take them out of the pan, and keep them hot. Add the flour to the butter in the pan, fry lightly, pour in the stock, stir till it boils, then add the lemon-juice, cream and glaze, season to taste, and simmer for 2 or 3 minutes. The fillets may be dished in a circle on a border of mashed potato, with the rolls of bacon piled in the centre, or in two rows alternately with fried, thin, stamped- out rounds of bacon of equal size. The sauce should be strained and poured round the dish. Time. About l an hour. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 7 to 9 persons. Tn Gowns Cums-In the Book of Genesis we are told that Aaron, constrained b the impatient Israelites during the lengthened absence of Moses in the Mount, made a golden calf era the golden presented by the pee is, to agresent the Elohim which brought the Children of Israel out of the d of Egypt. The “ en " was probably a wooden figure of a calf overlaid with plates of gold, fashioned in a similar manner to the Elder} ox covered with a pail, which the Egyptian re- garded as the symbol of Osiris, one of the great gyptinn divinities, and the king of the gods and Judge of the Dead. The offerings, dancing, and rejorcings which the Israelites ractiseri were probably identical with the ceremony with whi ch Mnevis one of the three kinds 0 sacred bulls, was wor- shipped in Egypt: time the punishment inflicted upon the people by Moses. 73o.—-FILLETS OF VEAL, TALLEYRAND STYLE. (F r. --Fi1ets de Veau a la Talleyrand.) Ingredients.--f lb. of fillet or cushion of veal, I} ozs. of butter, 2 shal- lots finely-chopped, r dessertspoonful of finely-chopped parsley, 6 pre- served mushrooms, the juice of l a lemon, } of a pint of white sauce, the yolks of 2 eggs, salt and pepper. Method.—Cut the meat into 6 or 7 pieces of equal size, and thickness, flatten slightly with a outlet-bat, and trim into a round or oval form. Melt the butter in a sauté or frying-pan, put in the outlets, and cook them thoroughly, but do not allow them to acquire much colour. Have the white sauce nearly boiling in a small stewpan, put in the fillets, cover, and draw to the side of the stove. Cut the mushrooms into small pieces, add them, t0gether with the shallots, to the butter in the sauté- pan, fry for a few minutes without browning, then turn the contents of the saute-pan into the stewpan, simmer very gently until the fillets are tender, then cool slightly. Add the lemon-juice, parsley, yolks of eggs, season to taste, and stir gently by the side of the fire until the sauce thickens, but it must not boil, or the eggs may curdle. Dish the fillets in a single row on a foundation of mashed potato, which helps to keep them in position, pour the sauce over them carefully, in order that every part may be equally coated, and serve. Tlme.—-About 1 hour. Average Cost, as. Sufficient for 5 or 6 persons. 73I.——FRICASSEE OF CALF'S FEET. (Fr.——Pieds de Veau en Fricassée.) Ingredients.-4 cooked calves' feet (those which have been boiled down for jelly may be used), 1 pint of white Sauce (see Sauces), 1 tea- 0 RECIPES FOR COOKING VEAL 453 spoonful of finely-chopped parsley, I teaspoonful of lemon-juice, 2 tablespoonfuls of small dice of cooked ham or bacon, salt and pepper, nutmeg. Method—Remove all the bones, and cut the meat into pieces of equal size. Make the white sauce as directed, add to it the ham or bacon, the pieces of calves’ feet, and let the stewpan stand by the side of the fire until the contents are thoroughly hot; then put in the parsley and lemon-juice, season to taste, and serve. Tlme.--ro to r 5 minutes. Average Cost, rs. to rs. 6d. Suiiicient for 6 to 8 persons. 732.—FILLET OF VEAL STEWED. (Fr.—Filet de veau étuvé.) ingredients.—3 lb. of fillet of veal, forcemeat, No. 396, r} ozs. of butter, 1} ozs. of flour, 1 oz. of dripping, a few fresh mushrooms when obtainable, lemon-juice, mace, salt and pepper, I pint of stock or water, vegetables if necessary. Method.--I<‘latten the meat well with a outlet-bat or rolling-pin, spread on the forcemeat, roll up and tie securely with tape. Melt the dripping in a. stewpan, fry the meat until the entire surface is nicely browned, then drain off the fat. Add the mushrooms, stock or water, and if using the latter add a little sliced onion, carrot and turnip, and a good seasoning of salt and pepper. Cover closely, simmer gently for 2 hours, taking care that the stock or water is kept just at simmering point. Meanwhile melt the butter in a stewpan, add the flour, stir and cook gently until nicely browned, and when ready, add the strained liquor in which the veal has been cooked. Stir until boiling, simmer gently for 10 minutes, then add the lemon-juice, and season to taste. Serve the meat on a hot dish with a little sauce poured over, and the remainder in a tureen. Time.—About 2} hours. Average Cost, 45. Sumcient for 10 or 12 persons. Seasonabie at any time. 733.—~FRICANDEAU 0F VEAL WITH SORREL. (Fr.--Fricandeau de Veau a l’Oseille.) Ingredients.--3 lb. of fillet of veal, larding bacon, 2 ozs. of butter, 2 onions, 2 carrots, 1 turnip, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 2 blades of mace, 6 peppercorns, } a pint of stock, glaze, 1} lb. of sorrel purée. Method—Lard the veal in close rows. Put the vegetables and the butter into a stewpan, lay the meat on the top, cover, and fry gently for about 20 minutes ; then add the stock, bouquet-garni, mace, cloves, peppercorns, and salt, cover with a greased paper, put on the lid, and 454 HOUSEHOLD MANAGEMENT braise for 3 hours, adding more stock as that in the stewpan reduces. When done, put in the oven on a baking-sheet ior a few minutes, to crisp the bacon, brush over with glaze, and place on a hot dish. Add a little glaze to the liquor in the stewpan, skim, strain, season to taste, and serve in a sauce-boat, garnish the dish with the sorrel puree, and serve. Spinach may be used instead 0i sorrel. Times-1} to 3% hours. Average Cost, about 5s. Sufficient ior 8 or 9 persons. 734.—FRICASSEE 0F CALF’S HEAD. (Fr..--Téte de Veau en Fricassée.) “gredients.—1} a cali’s head, 1 pint of the liquor in which the head was boiled, I} ozs. Oi butter 1} ozs. of flour, 2 tablespoonfuls of cream, the yolks of 2 eggs, the juice of 1 lemon. a good pinch of mace, salt and pepper, rolls of tried bacon, iorcemeat balls (see Forcemeats). Method.--Prepare and boil the cali's head as directed in the recipe for “ Calt's Head Collared" (the remains of a cali’s head may be used ), remove the bones,and cut the meat into pieces 1} inches square. Melt the butter in a stewpan, try the flour ior a few minutes without brown- ing, then add the stock, stir until it boils, and simmer gently ior #0 minutes. Add the mace, seasoning to taste, put in the pieces oi meat, cover closely, and draw the stewpan to the side Oi the stove for about 20 minutes. Shape the iorcemeat into small balls, and either iry or bake them until nicely browned. Race the rolls of bacon on a skewer and fry 0:“ bake them until crisp. Remove the pieces of meat irom the sauce, and arrange them on a hot dish in a pile. Have ready the cream and yolks of eggs mixed lightly together, add these to the sauce, and stir by the side of the fire until they thicken, but the sauce must on no account be allowed to boil. Add the lemon-juice, season to taste, and strain over the meat. Garnish with the iorcemeat balls and rolls of bacon, and serve. Tlme.—Aiter the cali’s head is boiled, nearly r hour, Average Cost. 4s. to 5s. Sulllelent for 6 or 7 persons. 735.—-*-GALANTINE OF VEAL. (Fr.—Galantine de Veau.) lngredients.»A small breast of veal, I} or 2 lb. of sausage meat, 2 or 3 rashers of bacon (ham or tongue may be substituted), 1 hard- boiled egg, glaze (see p. 137), salt, pepper, a grate of nutmeg, ground mace, ground cloves. Maillot—Bone the veal, and flatten it out on the ta,wa Season well with salt and pepper, spread on i the sausage meat in an even layer, distribute narrow strips oi bacon and slices of egg over the sur- face, add mace, nutmeg, and cloves in very small quantities, and a liberal RECIPES FOR COOKING VEAL 455 seasoning of salt and pepper, and obver with the remainder of the sau- sage meat. Roll the meat up tightly, wrap it in a pudding cloth, secure the ends with string, put the roll into boiling stock, or into boiling water, to which has been added the veal bones, r or 2 onions, 1 or 2 small Carrots, t turnip, celery, salt and peppercorns, and cook gently for 3 or 3} hours. When cooked and nearly cold take off the cloth, which always becomes loose, re-roll, tie tightly as before, and press lhé galantine between two boards or dishes until cold. Before serving brush over with glaze, and garnish with parsley, and, if liked, some iancifully-shaped, or bearsely-chopped aspic jelly. Tlme.—-From 3 to 3} hours, to boil the galantine. Average Cost, is. per lb. Warn Canvas mourn n Kama—A calf should not be killed under 4 weeks; the flesh prior to that time lacks hmmess, due development of muscular fibre, and is deficient in the animal juices On which the flavour and nutritive properties 0! the flesh depend. The call is considered to be in prime condition at to weeks, and should then weigh from :6 to 18 stone. *736.—GATEAU 0F COLD VEAL. (Fr.--G'a‘.teau de Veau.) Ingredienmw} lb. of cold veal (or veal and ham mixed), 2 tablespoons iuls of white breadcrumbs, r teaspoonful of finely-chopped parsley 1 teaspoonful of grated lemon-rind, a pinch of nutmeg, 1 egg, I or 2 tablespoonfuls oi gravy or milk, a few browned breadcrumbs, 1} pint of gravy. Method.~»Grease a. round mould or cake tin, and well cover it with browned breadcrumbs. Put the bones and browned trimmings of the meat into a stewpan with a little salt and pepper, and boil gently until the gravy is required, then strain, and season to taste. Chop the meat finely, add to it the white breadcrumbs, parsley, lemon-rind, nutmeg; the egg beaten, and as much gravy or milk as will thoroughly moisten the whole. Season rather highly with salt and pepper, press the mixmre tightly into the bake tin, and bake in a moderate oven tor 40 or 4; minutes. T urn out, pour a little gravy round, and serve the remainder separately. Tlme.~About 1} hours, altogether. Average Cost, 3d. or 4d., ex- clusive of the meat. Sufficient for 3 or 4 persons. 737.—GRENAD§NES 0F VEAL. (Fr.--Grenadins de Veau. Ingredients—1} lb. of fillet of veal, a few strips of larding bacon, I pint of good stock,.2 ozs. of butter, 1 oz. of flour, r onion, 1 carrot, } a turnip, 2 strips of celery, 6 peppercorns, I clove, a bouquet-garni gparsley, thyme, bay-leaf), meat glaze, salt, pepper. Method.-Cut the meat into slices about i an inch in thickness, and Cut each slice into rounds from 2 to 2} inches in diameter. Lard the 456 HOUSEHOLD MANAGEMENT grenadines on one side with strips of bacon 1} inches long, and about i of an inch wide. Melt 1 oz. of butter in a stewpan, put in the bouquet- garni, peppercorns, clove, and the vegetables sliced, lay the grenadines on the top oi them, cover closely, and try gently ior 10 minutes. Then add as much stock as will nearly cover the vegetables, and the re- mainder by degrees, to replace that which boils away. Cover the grena- dines with a buttered paper, cover closely, and braise ior 1 hour. When tender, remove the grenadines from the stewpan, put them in a hot oven for a tew minutes, to brown and crisp the bacon, and brush over with meat glaze. Have ready the brown roux, or thickening, made by trying the remaining oz. of butter and the flour together until brown, strain the liquor irom the stewpan on to it, boil and stir until smooth, simmer a iew minutes, then season to taste, and use. Dish the grena- dines in a circle on a border of mashed potato, fill the centre with peas, asparagus points, or any suitable vegetable, pour the sauce round, and serve. 'l‘lme.--About 1} hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient ior 7 or 8 persons. 738.—GRENADINES 0F VEAL. (F r.--Grenadins de Veau a la Marchand de vin.) Ingredients.--I} lb. of fillet of veal, a few strips of larding bacon, 3 or 4 slices of lean bacon, 2 ozs. of butter, 1 teaspoonful of finely- chopped pa'rsley, 2 finely-chopped shallots, } a gill of tomato sauce, § a gill of brown sauce, 1} a glass of claret, salt and pepper. Method.—-Prepare and lard the grenadines as directed in the previous recipe. Melt the butter in a small stewpan, fry the shallots in butter without browning them, pour ofi the butter into a saute-or frying-pan, add the claret to the shallots, and boil until well reduced. Add the tomato and brown sauces, parsley, season with salt and pepper, and boil rapidly until considerably reduced. Re-heat the butter in the saute-pan, and fry the grenadines until lightly browned on both sides, then pour ofi the butter, add the reduced sauce, cover the saute-pan with a lid, and cook gently for about 1 5 minutes. Take up the grenadines, arrange them in a circle on a border of mashed potato, fill the centre with strips of lean bacon, previously tried in the butter, strain the sauce over the grenadines, and serve. Tlme.—About 1} hours. Average Cost, 3s. to 3s. 3d. Sutllclent for 6 or 7 persons. 739.—HARICOT OF VEAL. (Fr.—Haricot de Veau.) lngredients.--z lb. of neck of veal, I} ozs. of butter or dripping, I} 023. of flour, 1} pints of white stock or water, 1 onion, 1 carrot, I turnip, salt and pepper. RECIPES FOR COOKING VEAL 457 Method.--Divide the meat into pieces convenient for serving, cut the vegetables into small dice, which put aside, and preserve the trimmings. Heat the butter or fat in a stewpan, fry the meat lightly on both sides, then remove to a plate. Sprinkle in the flour, fry slowly until well-browned, then add the stock or water, and stir until boiling. Season to taste, add the vegetable trimmings, put in the meat, and cover closely. Simmer very gently for 2 hours, then remove to a. hot dish, strain the sauce over, and garnish with the dice of vegetables, previously boiled separately until tender. Time.--2} hours. Average Cost, rs. rod. Sufficient for 4 or 5 persons. Seasonabie at any time. 74o.—-KNUCKLE OF VEAL, STEWED. ingredients.—A knuckle of veal, 5 or 6 lb. in weight, a piece of ham or bacon to boil, or a few slices to roll and fry, 3 tablespoonfuls of rice, 1 onion, 1 small carrot, } a small turnip, r strip of celery, a bouquet- garni (parsley, thyme, bay-leaf), salt and pepper, parsley sauce (see Sauces). Method—Separate the shank bone, put it with the meat into a sauce- pan containing sufiicient boiling water to cover, bring to the boil, skim well, add the vegetables (cut into dice), the herbs, and salt to taste. The ham or bacon should be boiled separately. The veal must be gently simmered for about 3 hours ; at the end of 2 hours the rice should be well washed and added to the contents of the saucepan. Remove the meat from the broth, and keep it hot. Take out the bones and bouquet-garni, season the broth to taste, and serve separately. Pour a little parsley sauce over the meat, and serve the remainder in a tureen. Send the ham or bacon to table on a separate dish. Time.—About 3 hours. Average Cost, 5s. 6d. to 68. Sufficient, for 6 or 7 persons. 74I.--LITTLE TIMBALES OF VEAL WITH MUSH- ROOMS. (Fr.--—Petites Timbales de Veau aux Champignons.) lngredients.—6 ozs. of lean uncooked veal, 2 029. of uncooked ham or tongue, 1 oz. of butter, 2 tablespoonfuls of white sauce, 2 table- spoonfuls of cream, 2 eggs, salt and pepper. For the panada: } of a pint of water, 2 ozs. of flour, } an 02. of butter. For the mushroom puree r} a lb. of fresh mushrooms, 1 oz. of butter, 1 tablespoonful of breadcrumbs, r tablespoonful of cream, salt and pepper, white sauce. Method—Melt the } oz. of butter in a } of a pint of hot water, and, when boiling. stir in the 2 02s. of flour. and cook over the fire until the 458 HOUSEHOLD MANAGEMENT panada, or paste, leaves the sides of the stewpan clean, spread it on a plate, and put it aside to 0001. Remove the stalks Of the mushrooms, skin and chop them coarsely ; melt I oz. of butter in a stewpan, put in the mushrooms, cover, and let them steam in the butter for 10 minutes, then add the breadcrumbs, cream, seasoning to taste, and let the mixture cool. Pass the meat 2 or 3 times through the mincing machine, pound it well in a mortar with the panada, adding r oz. of butter, the cold white sauce, the remaining cream gradually, and the eggs one at a time. When quite smooth, season to taste, and rub through a fine wire sieve. Butter 10 or 12 large-sized timbale-moulds, line them with the meat farce, or stuffing, make a well in the centre of each with the handle of a teaspoon, dipped in hot water to prevent the farce adhering to it, and fill with the mushroom puree. Cover the top of each timbale with a thin layer oi hrce, place them in a saute-pan, surround them with boiling water to half the depth of the moulds, cover with a greased paper, and cook for about 2 5 minutes or until the iarce is firm. Turn out. mask with a good white sauce, and serve. 'l‘lme.-From I} to 11 hours. Average Cost, as. to 2s. 6d. Sulliclent for 10 to 12 timbales. Nola—If preferred, the mixture ma be cooked in one large mould. Cooked veal and ham may be used instead J the raw meat; in that case the cream should be omitted iron: the farce, and 4 ozs. of flour, 1 oz. of butter. and f a pint 0i water used for the panada, instead of the quantities given above. 742.--LOIN 0F VEAL, DAUBE STYLE. (Fr.--Carré de Veau a la Daube.) Ingredients—The chump end of a loin of veal, iorcemeat, N o. 396, a few slices of bacon, 1; small onion sliced, 2. bouquet-garni iparsley, thyme, bay~leaf), I blade of mace, IO peppercorns, r pint of veal stock or water, } a pint of tomato sauce, .No. 389, salt and pepper. L Method.--Remove the bones, fill the cavity with iorcemeat, and bllld or skewer into a good shape. Boil the stock or water in a large stew- pan, put in the meat, cover with slices of bacon, and add the onion, mace, bouquet-garni, peppercorns, and a good seasoning of saltl Simmer gently for 21} hours, basting irequently, but do not add more stock or water until absolutely necessary to prevent the meat from burning. When ready, strain the liquor into a small stewpan, boil rapidly until reduced to a glaze, with which coat the meat thickly. Serve the tomato sauce separately. 'l‘lms.--About 3 hours. Average Cost, 1s. 4d Seasonable at any time. 743.-—LOIN OF VEAL, BAKED OR ROASTED. (Fr.-—Longe de Veau Farcie.) “gredients.—4 or 5 lb. of loin oi veal, a few slices oi bacon, veal iorce- RECIPES FOR COOKING VEAL 459 lneat (see p. 28f), % of a pint of brown sauce, a little meat glaze, lemons, Method.-Bone the veal, season the inside with salt and pepper, fill with forcemeat, and skewer or tie it in the form of a roll. Baste well with hot dripping, cover witha greased paper, and either bake or roast from 2 to 2} hours, basting frequently. Meanwhile boil the hence for stock for the brown sauce (see p. 23 3). Half an hour before seer ing remove the paper from the meat and brush it lightly over with the glaze, drain away all the fat in the tin, but leave the brown sediment. Pour the brown sauce into the tin, return to the oven to finish cooking, and baste frequently. (When economy is not an object, the veal should be basted with cream instead of brown sauce, the cream being afterwards slightly thickened, seasoned, and served with the meat). Roll the bacon, put on a skewer, and fry or bake until crisp, or it may be broiled before the fire, and cut into dice. Remove the meat toahot dish, garnish with rolls of bacon and cut lemon, or little piles oi bacon dice and lemon. Strain the sauce, and serve it separately in a. tureen. Tlme.-—-'l‘o cook the veal, 2 to 2} hours. Average Cost, rod.' to rid. per .lb. Near-The above recipe is equally applicable to a shoulder and fillet. oi veal; and a. loin of veal. is not necessarily boned; a little forcemeat may be inserted, and the remainder made into small balls. The bone of the fillet is nearly always removed, and the cavity filled with forcemeat. 744.--—LIVER SAUSAGES. (Fr.-—-Sausisson de F oie de Veau.) Ingredients.--t lb. of cali's liver, 1‘ of a lb. of fat bacon, i a lb. of bread.» crumbs, 1' teaspoonful of finely-chopped parsley, i of a teaspoonful of powdered thyme, i of a teaspoonful of finely-grated lemon-rind, 1 of a teaspoonful of grated nutmeg, r teaspooniul of salt, { of a. teaspoonqu of Pepper. 3 eggs. skins- Method.-Chop the liver and bacon very finely, mix them together, and add the breadcrumbs and the rest or the dry ingredients. stir in the eggs,and press the mixture into the skins, leaving room for the bread to swell. Put them aside for 5 or 6 hours, then prick well, fry in hot fat until well-browned, and serve either on toast or with mashed potato. Tlme.-Altogether, 6 or 7 hours. Average Cost, Is. 8d. Sufilelent for; 5 or 6 persons. Seasonahle at any time; 745.—-LIVER SAUSAGES. (Another Method). Ingredientsa—a lb. of calfs’ liver, 2 of a lb... of. pickled pork or fat bacon, I small onion very finely-choppedxi a teaspoonful of powdere sage, salt and pepper, sausage skins. 460 HOUSEHOLD MANAGEMENT Method.--Wash and dry the liver, chop it finely, and pass it through a wire sieve. Chop the pork or bacon finely, mix it with the liver, add the onion, sage, and a liberal seasoning of salt and pepper. Mix well together, three-quarters fill the skins with the preparation, place in boiling water, and simmer gently for 1} an hour. The sausages may be used fresh, but if preferred smoked, they should be hung for 2 or 3 days in the smoke of a peat or wood fire. The sausages may be eaten without further cooking, or, if preferred, they may be tried and served hot. Time.--To boil, 1} an hour; to smoke, 2 or 3 days. Average Cost, 2s. 3d. to 2s. 6d. Seasonable at any time. 746.—MINCED VEAL. (Fr.--Hachis de Veau.) Ingredients.--r} lb. of cold veal, 1 pint oi white sauce (see Sauces), forcemeat balls, the grated rind of i a lemon, 1 teaspoonful of lemon- juice, salt and pepper. Method.—Remove all skin and gristle, cut the meat into very small pieces, but do not chop it. Make the white sauce as directed, add to it the lemon-rind and lemon-juice, season to taste, put in the meat, cover closely, and let it remain in the sauce for i an hour wrrnour BOILING. Serve on a hot dish, garnished with the torcemeat balls and slices of lemon. ' Times—To prepare and cook, trom 1 to 1} hours. Average Cost, rs. 9d. to 29. Sufficient for 4 or 5 persons. Till Cat! A Sunset. or Drvws Forum—Among the Egyptians the on was regarded a symbol otthe god Osiris, and was represented with a disc s bohcal of the sun, one of the forms under which Osiris, the husband of Isis and tather of Horus, an the source of all beneficent agencies to mankind was represented. 'Ihe sacred bull Apis was supposed to be animated with the soul of Osiris; special’ reverence being accorded to the Apes for this reason. From the E tians the Israelites adopted the worship of the calf, which incurred the displeasure of Jehovah, an drew down upon the pie- the stern denunciations of the prophets. It has been the subject of emsiderable controversy w ther the Jews intended the lgolden calf and the calves 0t JerobOam as the sfimbol of Osiris, or as a eherubic representation of the ohim, the Almighty Intelligence which broug t the Israelites out at Egypt. 747.--MINCED VEAL WITH MACARONI. (Fr.--Hachis aux Macaroni.) Ingredients.-—} of 9. lb. of cold roast veal finely-minced, 3 ozs. of ham finely—minced, 4 ozs. of breadcrumbs, 4 ozs. of macaroni, 2 tablespoon- fuls of good gravy, 1 large or 2 small eggs, butter, nutmeg, salt and Pepper» gravY- Method.--Mix the veal, ham and breadcrumbs together, add salt, pepper and grated nutmeg to taste, moisten with the gravy, and as much beaten egg as is necessary to bind the mixture together. Boil the macaroni in salted water until tender, but not broken, and arrange it at the bottom and sides of a well-buttered mould or basin in some simple form, such as trellis or stripes. Cut the remainder RECIPES FOR COOKING VEAL 461 into short lengths, mix them with the meat preparation, and press the whole lightly into the mould or basin. Cover with a greased paper, steam gently for 1 hour, then carefully unmould and serve good gravy, previously made from veal bones and trimmings, separately. Tlme.--TO steam, 1 hour. Average Cost, 6d,, in addition to the meat Sulllclent for 5 or 6 persons. Seasonable at any time. 748.—MINCED VEAL WITH POACHED EGGS. (Fr.—-Hachis aux (Eufs pochés.) lngredients.—r} lb. of cold veal, 6 poached eggs, 1 pint of stock or water, 1} ozs. of butter, 1} ozs. of flour, 1 small onion, } a small carrot, 2 cloves, 1 blade of mace, the grated rind of } a lemon, 1 teaspoonful of lemon-juice, salt and pepper. Method.--Remove the bones and break them into small pieces, trim off the brown outside of the meat, put both bones and trimmings into a stewpan with the onion and carrot sliced, cloves, mace, lemon- rind, and a little salt and pepper, and boil gently for at least 2 hours. Cut the meat into very small pieces, and put them aside until wanted. Melt the butter in a stewpan, stir in the flour, and cook until it ac- quires a nut-brown colour. Strain the stock from the bones, add it to the butter and flour, stir until it boils, pour half of it into another stewpan, and add the minced veal to the remainder. Season to taste, put in the lemon-juice, cover closely, and draw the stewpan to the side of the stove for } an hour. Care must be taken not to let the contents boil, and the preparation must be occasionally stirred. Poach the eggs, and trim them neatly. Arrange the mince in the centre of a hot dish, place the poached eggs round the base, and serve the rest of the brown sauce in a tureen. Time.--About 2} hours, altogether. Average Cost, rs. to rs. 3d., exclusive of the meat. Sulllcient for 6 persons. 749.-—-MIROTON OF VEAL. (Fr.—-Miroton de Veau.) lngredients.--r lb. of cold roast veal, cut into thin slices, 1 of a pint of stock, } of an 02. of butter, } of an 02. of flour, 1 teaspoonful of finely- chopped parsley, } of a teaspoonful of finely-grated lemon-rind, browned breadcrumbs, 1 small onion sliced, salt and pepper. Method.—Cut the meat into thin slices, and make the stock from the bones and trimmings (see Scotch Collops, NO. 760). Melt the butter in a stewpan, fry the onion lightly, then add the flour, and cook gently until well-browned. Add the prepared stock, stir until boiling, season to taste, and simmer gently for 10 minutes. Cover the bottom of the dish in which the miroton is to be served with brown sauce, on the top place the slices of meat, sprinkling each layer with parsley, lemon- rind, salt and pepper, and adding a thin covering of sauce. Cover the I 462 HOUSEHOLD MANAGEMENT top layer thickly with browned breadcrumbs, bake in a moderate oven from 15 to 20 minutes, then serve. Tlme.--To bake, from :5 to 20 minutes. Average Cost, ad. or 3d., in addition to the meat. Sumclent ior 3 or 4 persons. Seasonsble at any time. 750.—MOULDED MINCED VEAL. Cold Veal.) 75r.--NECK OF VEAL, BRAISED. Veau braissé.) Ingredients.--3 1b. oi the best end oi the neck, 1 pint oi white stock, 2 ozs. oi flour, I oz. oi butter, 1 teaspooniul oi lemon-juice, 1 table~ spoonful oi capers, 2 onions, 2 carrots, 1 very small turnip, 2 strips oi celery, a bouquet-garni (parsley, thyme, bay-leai), r2 peppercorns, 2 cloves, 1 blade oi mace, salt and pepper, glaze. Method.-—Saw the bones across, detach the short pieces of the rib bones, and told the flap under, slice the vegetables, put them together with the bouquet-garni, mace, cloves, and 1 oz. of butter into a shallow stewpan, nearly cover the vegetables with stock, and add the remainder gradually to replace that which boils away. Place the veal on the bed of vegetables, cover with a greased paper, put on the lid, and cook gently ior 3 hours. Meanwhile melt the remaining oz. of butter in a small stewpan, add the flour and try gently until it acquires a nut-brown colour. When the meat is tender, remove it to a hot dish, and brush it over with glaze. Strain the liquor in the stewpan on to the butter and flour, stir until smooth, if necessary reduce with a little stock, add the capers, lemon-juice, season to taste, and serve separately in a tureen. Tlme.--.About 3 hours. Average Cost, 3s. 6d. Sufiiolsnt for 6 or 7 persons. (See Géiteau of (F r.-Carré de 752.-NECK OF VEAL, STEWEDJ (Fr.—-Carré de Veau étuvé.) Ingredients.—2 lb. oi neck of veal § a pint oi white stock, 2 or 3 rashers of bacon, crisply fried and cut into dice, 6 SMALL tomatoes, 2 ozs. oi butter, } an 02. oi flour, I dessertspooniul oi finely-chopped parsley, the grated rind oi i a lemon, I: teaspoonful oi lemon-juice, salt and pepper, 2 tablespoonfuls oi cream (ii liked), meat-glaze. Method.--Trim the meat, and when the bones are long saw them across and detach the rib bones. Melt the butter in a stewpan, try the meat lightly on both sides, then add the lemon-rind, parsley, and a good seasoning oi pepper, cover closely, and cook very gently ior 2 or 2} hours» The meat must be well basted, and the stewpan stand on a cool part oi the stove to avoid burning the butter. Meanwhile iry RECIPES FOR COOKING VEAL 463 or broil the bacon and cut it into dice; bake or broil the tomatoes until tender, but not too soft. Remove the meat from the stewpan, brush it lightly over with meat glaze, and keep it hot. Have ready the flour mixed smoothly with a little cold stock, and the remainder of the stock boiling in a stewpan, add the moistened flour to the stock, stir and boil for 5 minutes, then strain and add the butter in which the meat was cooked, the lemon-juice, and the cream. Season to taste, bring to the boil, and serve in a. tureen. Garnish the dish alternately with little bunches of bacon and tomatoes. When economy is an object, dripping may be substituted for the butter, and the tomatoes and meat glaze omitted. Tlme.--From 2} to 22 hours. Average Cost, 2s. 6d, Sufficient for 4 or 5 persons. 753 POTTED HEAD. (See Collared Head.) 754.--P0TTED VEAL. Ingredients.—-1 lb. of veal finely-chopped, i- of a lb. of ham finely- chopped, butter, mace, cayenne, salt and pepper. Method.--Place both veal and ham in a buttered jar, add 2 table- spoonfuls of cold water, and tie a buttered paper over the mouth. Stand the jar in a saucepan or tin of boiling water, and cook gently for 3 hours either on the stove or in amoderately-cool oven. Pound the meat finely in a mortar, adding gradually the liquor in the jar, and as much oiled butter as is required to reduce the whole to a perfectly smooth paste. Season liberally with cayenne, salt and pepper, add mace to taste, and pass the preparation through a sieve. Press into small pots, cover with clarified butter, and use as required. Time.--To cook, 3 hours. Average Cost, 18. 6d. to 1s. 9d. Seasonsble at any time. 755.—-PRESSED VEAL. (Fr.-—Galantine de Veau.) IngredientsH-A breast of veal, 1 large onion sliced, I carrot sliced, } a. turnip sliced. 2 or 3 strips of celery sliced, a bouquet-garni (parsley. thyme, bay-leaf), IO peppercorns, salt. Method.--Rem0ve all bones and tendons, trim neatly, season liber- ally, roll up lightly, and bind securely with tape. Put the bones and trimmings into a stewpan just large enough to contain the meat, add the prepared vegetables, bouquet-garni, peppercorns, and a. good seasoning of salt. Place the meat on the top, add stock or water to the depth of the vegetables, but not enough to touch the meat; cover with a greased paper, and put on a close-fitting lid. Cook very gently for 3 hours, basting frequently, then place the meat between two heavily— weighted dishes, and let it remain until cold. Strain the stock, and 464 HOUSEHOLD MANAGEMENT on the following day boil it rapidly until reduced to a glaze. Trim the meat to a good shape, brush it over with glaze, and serve as a luncheon or breakfast dish. Tlme.—To cook, 3 hours. Average Cost, 9d. to rod. per lb. 756.--QUENELLES VEAL (COLD). (Fr.-- Chaudfroid Quenelles de Veau.) Ingredients.—1 lb. of fillet of veal, 1 oz. of butter, 2 ozs. of flour, } of a pint of stock, 2 eggs, Senn’s aromatic seasoning, pepper and salt, 1» pint white sauce, aspic jelly, 4 sheets French leaf gelatine. Method.—-Blend the butter and flour in a stewpan, add the stock, cook until the mixture leaves the sides of the stewpan, and adheres together in a smooth panada, then put aside to cool. Mince the meat, and pound it with the eggs, a pinch of aromatic seasoning, pepper and salt, and the panada. Rub the mixture through awire sieve. Shape the quenelles in a dessertspoon, poach until firm, and lay them on a sieve to get cold. Add the French leaf gelatine and a tablespoonful of aspic jelly to the sauce, and when beginning to set coat the quenelles with the preparation. The quenelles may be decorated tastefully with sprigs of chervil, fancifully-cut chilies, or trufiles. Serve on a border of aspic, with a nicely-seasoned salad of green peas in the centre. ’l‘lme.- About 2 hours. Average Cost, 2s. 6d. Sufficient for 10 quenelles». 757.--QUENELLES 0F VEAL. (Fr.--Quenelles de Veau.) lngredlents.—r lb. of fillet of veal, {- of a pint of good stock, 1 oz. of butter, 2 ozs. of flour, 2 eggs, salt and pepper. Method.-—Melt the butter in a saucepan, add the flour and the stock, stir and cook until the mixture forms a compact mass round the bowl of the spoon, then put it aside to cool. Pass the veal 2 or 3 times through a mincing machine, or chop it finely. Pound the panada (flour, butter and stock), and the meat together until smooth. Add the eggs one at a time, season to taste, and pound all well together. Rub the mixture through a wire sieve, and then shape into quenelles. To do this it is necessary to use 2 dessertspoonfuls, or smaller spoons if making quenelles for soup. Dip one spoon into boiling water, fill it with the mixture, press it from the sides and raise it in the centre with a knife dipped in hot water, making it a nice oval shape ; take another spoon, dip it into hot water, scoop the mixture carefully from the first spoon into the second, and place in a buttered saute-pan. When all the quenelles are in the pan, pour in sufficient boiling water to nearly RECIPES FOR COOKING VEAL 465 cover them ; have ready a sheet of greased paper, place it on the top oi the quenelles, and cook them gently for about i an hour. Drain, arrange in a circle or straight row, and mask with a. good white sauce. Tlme.—-TO make and cook, from r} to 1} hours. Average Cost, rs. 6d. to 1s. 8d. Sumclent for 4 or 5 persons. 758.--RECHAUFFI:3 0F VEAL. (Fr.—-Rechauffé de Veau.) lngredients.—-1 lb. of cold roast veal, forcemeat, NO. 369, sippets of toast, 1 tablespoonful of coarsely-chopped gherkin or capers, { of a pint of water, i of an oz. of butter, {- of an oz. of flour, 1 small onion, I blade of mace, lemon-juice, salt and pepper, fat. Method.-—Cut the meat into thin shces and put them aside. Place the bones and trimmings in a stewpan with the onion, mace, and a little salt and pepper, and cover with cold water. Simmer gently for at least 1 hour, then strain, and add stock or water to make up the i of a pint. Melt the butter in a stewpan, add the flour, stir and cook slowly until it acquires a pale-brown colour, then add the strained stock. Stir until boiling, add the lemon-juice, season to taste, and put in the meat. Stand the stewpan where the contents will be kept just below simmering point, and let it remain for I hour, stirring occasionally. Meanwhile make the forcemeat as directed, form into small balls, and fry or bake in hot fat until crisp and brown. Place the meat on a hot dish, strain the sauce, season to taste, add the gherkin, and pour over the meat. Garnish with forcemeat balls, and sippets of toast, then serve. Tlme.-About 2 hours. Average Cost, 6d. or 7d., in addition to the meat. Sutilclent for 4 or 5 persons. Seasonable at any time. 759.--RISSOLETTES OF VEAL. (Fr.—-—Rissolettes de Veau.) Ingredients.—3 ozs. of lean cooked veal, ; oz. of lean cooked ham or tongue, 1» of a pint of white stock, I tablespoonful of cream, i an oz. of flour, i an oz. of butter, the finely-grated rind of i a lemon, a pinch of mace, salt and pepper, 1 egg, vermicelli, 4 ozs. of rough pufi paste, frying-fat. Method.-—Chop the meat very finely ; make a sauce with the flour, butter and stock, add to it the meat, lemon-rind and mace, season well, and stir over the fire until well mixed. Cool slightly, then add the cream, and turn the preparation on to a plate. Roll the paste out thinly (it must not be thicker than foolscap paper), cut it into rounds of r} or 2 inches diameter, place a little of the meat mixture on one half, moisten the edges of the paste, fold the other halt over, making the croquette half-moon or crescent shape, and press the edges of the 466 HOUSEHOLD MANAGEMENT paste together. Brush the rissolettes over with beaten egg, roll them in crushed vermicelli (crushed in the hand), and try them until lightly browned in hot iat. Arrange them in a pyramidal form, on a iolded serviette or dish-paper, garnish with fried parsley, and serve. Tlme.-—From 40 to 50 minutes. Average Cost, 6d. to 8d., exclusive of the meat. Sulllclent for a small dish. 760.-—-SCOTCH COLLOPS. (Fr.—Rechauffé de veau a l’Eccossaise.) Ingredients.--Cold roast veal, } a pint of veal stock, rashers of bacon rolled and iried, } of an oz. of butter, i of an oz. of flour, 1 teaspoonful oi lemon-juice, 2 or 3 thin strips oi lemon-rind, 1 small onion, mace or nutmeg, salt and pepper. Method.--Cut the meat into slices 1 an inch thick, and trim them into oval or round pieces irom 2 to 3 inches in size. Score them on both sides with a sharp knife, sprinkle them liberally with salt, pepper and powdered mace or nutmeg, and put aside. Place any bones and trimmings there may be in a stawpan with the onion, lemon-rind. a little mace or nutmeg, and a seasoning of salt and pepper. Cover with cold water, simmer gently for 1 hour, then strain and add stock or water to make up the Q pint. Melt the butter in a stewpan, add the flour, stir and cook the mixture slowly until it acquires a nut-brown colour, then add the strained stock. Stir until boiling, season to taste, and simmer gently for 20 minutes. Meanwhile dip the collops in a little flour seasoned with salt and pepper, fry them lightly in a little hot butter or iat, then drain and arrange neatly on a hot dish. Add the lemon-juice to the prepared sauce, strain round the collops, garnish with the crisply-fried rolls of bacon, and serve. Tlme.--About 1} hours. Average Cost, 6d., exclusive of the meat. Sufficient—Allow r lb. for 3 or 4 persons. Seasonable at any tirne. 76I.--SCOTCH COLLOPS. (Another way.) Ingredients.-r lb. oi lean mutton (chops), 1 oz. of butter, 1» a small onion, 1 teaspoonful of chopped parsley, 1 tablespoonful of flour, stock. salt and pepper, croutons of bread, I gill of stock. Method.--Free the meat from bones and fat, and chop it or mince it evenly, but not too finely. Chop finely the onion, iry, i.e. blend, in the butter, put in the meat and cook quickly over the fire for a few minutes. Sprinkle in the flour, stir ior a while and moisten with the stock, boil up, skim and cook gently for about i an hour. Season to taste, add the chopped parsley. Dish up, and garnish with croutons of fried bread. RECIPES FOR COOKING VEAL 467 Tlmo.--About 1 of an hour. Average Cost, Is. ad. to [8. 4d. Sum- elent for 3 or 4 persons. 762.-SHOULDER OF VEAL BAKED. (Fr.——EPaule de Veau r6tie.) Ingredients.-A shoulder of veal, a few rashers of bacon (allow a to each person), forcemeat (see p. 28! ), salt, pepper, flour, fat for basting. Method.—Take out the bone (or order it to be sent in already boned). Press the forcemeat tightly inside the shoulder, and fasten the sides with small skewers. Have ready the meat tin, with a sufficient quantity of boiling water in the lower tin, and in the upper 2 br 3 tablespoonfuls of hot fat. Put in the meat, baste well, bake in a hot oven ior 10 or 15 minutes, then reduce the temperature by putting in the damper, drawing the fire away, or leaving Open the oven door. Baste frequently and bake gently until the meat is done, the time required depending more upon the thickness of a joint than upon its weight ; the rule of so many minutes to each 1b. serves as a rough, but not absolutely reliable guide in cooking. Meanwhile prepare the gravy by boiling the bones removed from the meal: (see Brown Gravy, p. 916), and a few minutes before the meat is ready to serve, roll up the rashers of bacon, put a skewer through them, and bake in the oven tmtil crisp. To serve, remove the skewers from the meat, place it on a hot dish, garnish with the rolls of bacon, and, ii liked, slices of lemon. A piece of boiled ham or bacon may be substituted for the rolls of bacon. Serve, the gravy separately in a tureenaT ’l‘lme.-To bake a large shoulder, abOut 3 hours, Average Cost, from 9d. to rod. per lb. 763.L-SHOULDER OF VEAL, STEWED. (Fr.—-Epaule de Veau étouffée.) Ingredients.-A small shoulder of veal, 12 ozs. of sausage meat, 6 ozs. of veal for-eemeat (see Forcemeats), a few slices of bacon, a lemons, 2 tomatoes, 1} pints of white sauce (made of equal quantites of milk and veal liquor), salt and pepper, 2 onions, 2 small carrots, 1 small turnip, 2 strips of celery, a bouquet-garnl (parsley, thyme, bay-leaf), 12 peppercorns. Mamet-“Bone the veal, flatten it on the table, season well with Salt and pepper, spread on half the sausage meat, cover with half the force- meat, then add the remainder of the sausage meat, and cover with forcemeat as before. Roll up tightly, bind with tape, put it with the bones, prepared vegetables, herbs, and peppercorns into boiling water, boil quickly for 10 minutes, add a. little cold Water to reduce the tem- Irrature, and simmer very gently until done (see notes on boiling, 468 HOUSEHOLD MANAGEMENT p. 404). Remove to a hot dish, pour a little sauce over, garnish with rolls of bacon, and slices of tomato and lemon, and serve the remainder of the sauce in a tureen. ’l‘lme.—Allow 25 to 30 minutes to each lb. of veal. Average Cost, as. exclusive of the meat. Tris Fxrrmmco or Caves—The method adopted for fattening Their prindpal article of diet is milk, with which they are freely supplied. house or shed where the calves are kept is well ventilated, and the temperature so regulated that the extremes of heat and cold are avoided. A moderate amount of light only is admitted, and lumpsof chalk which calves are fond of licking, are placed within their reach. Thus fed and wife, at the end of a he 9 when the young animals, frequently attain the weight of :8 to so stone. calves is very simple. 764. SWEETBREADS, STEWED. (See No. 772) 765.--SWEETBREADS (To Blanch.) Veau.) In whatever form the sweetbreads may be subsequently dressed, they must be first blanched, to render them white and firm. One hour’s soaking, at least, in cold water, is necessary to free them from blood, and they may with advantage be allowed to remain longer. They should then be put into a stewpan, covered with cold water, and brought slowly to the boil, and after 2 or 3 minutes’ gentle cooking, may be either transferred to a basin of cold water and allowed to remain in it until cold, or well washed in cold water and pressed between 2 dishes until cold. (F r.--Ris de 766.-—SWEETBREAD FRIED. de Veau.) Ingredients.—r calf’s heart sweetbread, I pint of white stock or water (when water is used, add a little onion, carrot, and turnip), 1 egg, breadcrumbs, 1 oz. of butter or frying-fat. Method.—Blanch the sweetbread (see No. 765), then put it into a stewpan with the stock, add seasoning if necessary, and simmer gently for 40 minutes. Hess between 2 plates until cold, then cut into slices, brush over with egg, coat with breadcrumbs, and fry in the butter in a saute-pan, or in a deep pan of hot fat, until lightly browned. Drain well, and serve on a folded serviette, or dish paper, garnished with fried parsley. Times—1} heurs, after the sweetbread 3s. 6d. Sufficient for 2 or 3 persons. (F r.--—Fritot de Ris 0 is blanched. Average Cost, 767.—-SWEETBREADS, BRAISED. Veau, braisée.) Ingredients.--A pair of calf’s sweetbreads, 2 of a pint of stock, 1 small (F r.—Ris de 9 RECIPES FOR COOKING VEAL 469 onion, 1 small carrot, i a small turnip, I strip of celery, 6 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), glaze, I croiite of fried bread, 1} a pint of good gravy or tomato sauce (see Sauces). Method.-Blanch the sweetbreads, (see NO. 765) slice the vegetables, put them into a stewpan with the bouquet and peppercorns, nearly cover them with stock, adding more when required. Wrap the sweetbreads in a buttered paper, place them on the top of the vegetables, put on the lid, and cook gently for i of an hour. In the meantime cut a block (crotite) of bread to fit the dish, and not less than 2 inches in thickness. Fry in hot fat, drain well, place the sweetbreads on the top of the bread, brush them over with glaze, pour round the gravy, or tomato sauce, and serve. If preferred, the dish may be garnished with little groups of green peas, haricots verts, or a macedoine (mixed garnish) of vegetables, either placed at the four corners, or at intervals round the base of the crofite. Tlme.—About i of an hour, after the sweetbreads are blanched. Average Cost, 5s. to 7s. 6d. Sufficient for 6 or 7 persons. Ssssou Aim Cnorc: or Venn—The best veal and the largest supply is to be had from February to the aid of July. It comes principally from the western counties. In asmg veal, speual attention should be given to its closeness of grain and the whiteness of the , the latter important consideration. Veal may be bought at all seasons of the year, and 0! excellent q but except during the months when the supply is plentiful, it is higher in price. 768.—SWEETBREADS, CONT'E STYLE. (Fr.--Ris de Veau a la Conté.) Ingredients.-2 heart sweetbreads, larding bacon, a few slices of tongue, 2 large trufiies, i a pint of stock, glaze. For the mirepoix (a foundation preparation of vegetables, herbs, and bacon, for brown soups, sauces, or for braised meats) t a sliced onion, a sliced carrot, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, a few small slices of bacon, chicken or veal quenelles, } of a pint of Madere, or demi- glaze sauce (see Sauces). Method.-—Blanch and press the sweetbreads (see No. 765), lard them on the best side with strips of bacon and tongue, and stud the centre of each with short strips of trufl‘le inserted in small holes made with the point of a knife. Line a saute-pan with the mirepoix, nearly cover the vegetables with stock, adding more when required, lay the sweet- breads on the top, and cover with a buttered paper. Boil up, then transfer the saute-pan to a slow oven, cook gently for 45 minutes, basting frequently during that time, and a iew minutes before serving brush over with glaze. Meanwhile, shape the quenelles in small tea- spoons (see No. 757), and poach them in a little stock. Cut a crofite of bread to fit the dish, and fry it brown in hot fat. Take up the sweetbreads, strain and skim the liquor, reduce by rapid boiling, then add it to the Madere, or demi-glaze sauce. Dish the sweetbreads on the croilte, garnish with the quenelles, decorate with fancifully-cut slices tYs 47o HOUSEHOLD MANAGEMENT oi truffle, pour a littleL of the sauce reund the dish, and serve the ma mainder in a sauce-boat. Tlme.—From I} to 1} hours, after the sweetbreads are blanched. Average Cost, ros. 6d. to 12s. 6d. Sufilelent ior 6 or 7 persons. 769.—SWEETBREADS, FRIED, AND SPINACH, (Fr.—Ris de Veau Frit aux Epinards.) Ingredients.-—A pair oi sweetbreads, } pint oi spinach puree, Q pint 'mrcx Béchamel sauce, t egg, breadcrumbs, Salt and pepper, 1» a pint Madere, Robert, or piquante sauce ‘(see Sauces), frying-fat. Method.—Prepare and blanch the sweetbreads (see No. 765 ), boil them for 10 minutes in slightly salted water, and when cool cut them into slices 1 oi an inch in thickness. Have the Béchamel sauce ready and nearly cold ; season each slice with salt and pepper, coat both sides with the Sauce, and, if possible, put them on ice unti.l_the sauce sets. Now dip the slices into beaten egg, coat them very carefully “with breadcrumbs, and try until lightly browned in hot iat. Dish in a circle on a thin border of mashed potato, fill the centre with the spinach puree (see Vegetables as to method oi preparation), pour the sauce round the base oi the dish, and serve. Tlme.—About 2 hours. Average Cost, 6s. 6d. to 85. 6d. Sufllclsnt ior 6 or 7 persons. 770.4WEETBREADS FRIED IN BATTER. (Fr.--Ris de Veau irit a la Villeroi.) lngredlents.--A pair oi Sweetbreads, } a pint of Béchamel sauce, ,1; a pint oi tomato or piquante sauce (see Sauces), frying-fat. For the batter; 4 ozs. oi flour} of a pint of tepid water, 2 tablespoonfuls oi salad-oil, the whites of 2 eggs, salt. Method.—-Make a smooth batter oi the flour, salad-oil, tepid water, and a little salt, and when ready to use add lightly the stiffly-whipped whites of eggs. Prepare, blanch, cook and coat the slices of sweetbread as directed in the preceding recipe. When the Béchamel sauce is set, dip the slices carcitu into the batter, and fry them until golden* brown in a deep pan of hot iat. Drain, sprinkle with salt and pepper, pile them on a hot dish, and garnish with iried parsley. Serve the tomato, or piquante sauce in a sauce-boat. Tlma—About 2 hours. Average Cost, 6s. 6d. to 8s. 6d. Sumclent for 6 or 7 persons. 77r.-SWEETBREADS WITH SUPREME SAUCE. (Fr.-Ris de Veau a la Supreme.) lngredlents.--2 heart Sweetbreads, 2 pint oi supreme sauce {an RECIPES FOR COOKING VEAL 471 Sauces), 1 pint oi white stock, 12 preserved mushrooms, croute oi fried bread, salt and pepper, irying-iat. Method.—-Prepare and blanch the sweetbreads (see No. 76 5 ), put them into a stewpan with the stock, and a little sliced onion and carrot, unless the stock is sufficiently flavoured with these, cover with a buttered paper, and simmer gently for 40 minutes. Meanwhile, cut a croute oi bread to fit the dish, and not less than 2 inches in depth, and try it lightly in hot iat. Prepare the Supreme sauce as directed, cut the mushrooms into slices, and add them to it. Dish the sweetbreads on the crofite of bread, and pour the sauce over. The dish may be garnished with little groups of haricots verts, green peas, or macedoine. Tlme.—About i oi an hour after the sweetbread is larded. Average Cost, 63. to 85. Sufficient ior 6 or 7 persons, 772.—SWEETBREADS WITH ITALIAN SAUCE. (Ftp—Ris de Veau a l’Italienne.) Ingredients.--2 heart sweetbreads, larding bacori‘, i a pint of Italienne sauce (see Sauces), i of a pint of stock, 12 small quenelles of yes), or chicken (sac No. 41 t ), 12 preserved mushrooms, a create of fried bread, salt and pepper, a mirepoix of I onion, I carrot, } a turnip, a bouquet- garni (parsley, thyme, bay-leaf), 6 peppercorns, frying-fat, glaze. Method.-—Prepare, blanch and press the sweetbreads (see No. 76 5), and lard them with strips of bacon 1} inches long, and about i» of an inch wide. Slice the vegetables, put them into a stewpan with the bouquet-garni and peppercorns, nearly cover with stock, and add the remainder as that in the stewpan boils away. Place the sweetbreads on the top oi the vegetables, cover with a buttered paper, and braise either on the stove or in the oven for 40 minutes, basting frequently. When ready, transfer to a baking-tin, and put into a hot oven ior a few minutes, to brown and crisp the bacon. Have ready a crofite of, tried bread, cut to the size of the dish, and 2 inches or more in depth, place the sweetbreads on the top of it, and brush lightly over with glaze. Pour a little of the sauce round the dish, and serve the remainder separately. Garnish with the quenelles and the mushrooms, previously heated in. a. little of their own liquor, and serve. Tlme.—About I hour, after the sweetbreads are blanched. Average Cost, 6s. 6d. to 8s. 6d. Sumolent for 6 or 7 persons. 773.——SWEETBREADS, DUBARRY STYLE. (Fr.-—Ris de Veau a la Dubarry.) Ingredients.-~z heart sweetbreads, larding bacon, slices oi cooked ox-tongue, 11> of a pint of Hollandaise sauce, } of a pint oi Madere sauce (sec Sauces), 1} a pint of stock, a mirepoix oi sliced onion, I sliced carrot, 47¢ HOUSEHOLD MANAGEMENT } a sliced turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 pepper- corns, 1 large cauliflower, salt and pepper. Method.—-Blanch, press, and braise the sweetbreads (see Nos. 765). Prepare the 2 sauces as directed. cook the cauliflower, divide it into small sprays, re-heat in the Hollandaise sauce, and warm the slices of tongue between 2 plates over a saucepan of boiling water. Remove the sweetbreads from the stewpan, strain the liquor into a smaller pan, boil rapidly, and when suficiently reduced add to it the Madere sauce, and season to taste. Cut the sweetbreads into slices, arrange them with alternate slices of tongue in a circle on a hot dish, strain the Madere sauce over, and pile the cauliflower in the centre. Serve hot. Tlme.--About 1 hour. Average Cost, 73. 6d. to 95. 6d. Sufliclent for 7 or 8 persons. 774.-—SWEETBREAD, ESCALOPES OF. (Fr.--Es- calopes de Ris de Veau.) Ingredients.—A pair of sweetbreads, -} pint of spinach purée, (see Vegetables), } a pint of tomato sauce (see Sauces‘), 1} a pint of stock I sliced onion, 1 sliced carrot, } a sliced turnip, a bouquet-garni (parsley thyme, bay-leaf), 6 peppercorns, meat glaze, r truflle, salt and pepper. Method.-Blanch the sweetbreads (see No. 765). Place the vege- tables in a stewpan, with the sweetbreads on top, add the peppercorns, bouquet-garni, and stock, cover with a buttered paper and close- fitting lid, and braise gently for 40 minutes (basting occasionally). Take them up, out into neat slices, place them in a baking-tin, brush over with glaze, surround to half their depth with the stock in which they were cooked, and put them into a moderate oven for 10 minutes. Sprinkle each with a little chopped truffle, dish in a circle on a border of lightly-browned potato, fill the centre with the spinach purée, and pour the sauce round. Tlme.—About 1 hour. Average Cost, 6s. to 8s. 6d. Sulllclent for 6 or 7 persons. 775.—SWEETBREAD, ESCALOPES OF AND TO- MATOES. (Fr.—Escalopes de Ris de Veau a la Tomate.) Cook the sweetbreads as directed in the preceding recipe. Spread one side of each escalope with well-reduced tomato sauce, flavoured with lemon-juice and a pinch of sugar, and coloured with carmine or cochineal. Add a. sprinkling of chopped truflle, arrange the escalopes in a circle on a border of mashed potato, and fill the centre with peas, spinach puree, or flageolets. Béchamel sauce should be poured round. RECIPES FOR COOKING VEAL 473 775a.-—SWEETBREADS IN ASPIC BORDER. (Fr.--Ris de Veau en Gelee.) Ingredients.—Cooked sweetbreads, chaudfroid sauce (see No. 186), aspic jelly (see No. 1982), trufile, salad, mayonnaise sauce. Method.—Blanch, cook, press, and trim the sweetbreads (see preced- ing recipes). Cut them into neat slices, mask with chaudfroid sauce, decorate with truffle and coat lightly with aspic jelly. Have ready a border mould of aspic jelly, arrange the escalopes neatly round, and fill the centre with salad moistened with mayonnaise. Garnish the base of the dish with tufts of lettuce and endive and serve. Time.—r hour. Average Cost, 5s. 6d. to 7s. 6d. Sumclent for 5 or 6 persons. 776.--VEAL, ESCALOPES OF, RUSSIAN STYLE. (Fr.--Escalopes de Veau a la Russe.) Ingredients.--2 to 2} 1b. of knuckle of veal, 4 ozs. of pork, 4 ozs. of beef marrow, 3 ozs. of clarified butter, 2 ozs. of anchovy paste, i a pint of preserved mushrooms, 1 yolk of egg, r teaspoonful of powdered mixed herbs, salt and pepper, breadcrumbs, {- of a pint of demi-glaze sauce, fried breadcrumbs. Method.—Cut the veal into even-sized scallops of 2} or 2} inches diameter, and fry them in 2 ozs. oi butter over a quick fire until lightly browned. Press them lightly between 2 dishes until cold, strain the butter, and use it afterwards for sautéing the mushrooms. Cut the pork and marrow into small pieces, pound them in a mortar until smooth, then add the herbs, anchovy paste, the yolk of egg, seasoning to taste, and when thoroughly incorporated rub through a wire sieve. Melt the remaining oz. of butter, spread one side of the scallops thickly with the farce or stuffing, cover with fried breadcrumbs, sprinkle with melted butter, then place them on a buttered baking-sheet, and cook in a moderately-hot oven for about 1 5 minutes. Re-heat the butter in a saute-pan, put in the mushrooms (previously well-drained), saute for a few minutes, then add the demi-glaze sauce, season to taste, and simmer gently ior IO minutes. Dish the scallops in a circle on a hot dish, and place the ragofit of mushrooms in the centre. Tlme.-r} to 1} hours. Average Cost, 4s. 3d. to 5s. Sumclent for 6 or 7 persons. 777.-—-VEAL, FRICANDELLES OF. (Fr.-—Fricandeau de Veau.) lngredients.--r lb. of lean veal finely-minced, 1» a lb. of suet very finely-chopped, 1 thick slice of bread, 3 eggs, 4} a pint of brown sauce made from bones and trimmings of the meat (see “ Scotch Collops," 474 HOUSEHOLD MANAGEMENT No. 760), {- oi a teaspoonful oi finely-grated lemon-rind, nutmeg, Salt and pepper, trying-tat, egg and breadcrumbs, milk, lemon. Method.—Soak the bread in a little milk. Squeeze as dry as possible, and beat out the lumps. Mix the veal, suet, lemon-rind, a good pinCh of nutmeg, and a liberal seasoning of salt and pepper well together, stir in the eggs, and shape the mixture into balls about the size of a large walnut. Drop them into fast-boiling stock or seasoned water, cook for 6 minutes, then drain and dry well. Coat with egg and breadcrumbs, and fry in hot iat until nicely browned. Make the sauce as directed, strain and return to the stewpan, season to taste, and add the balls. Stew gently ior i an hour, and serve garnished with sliced lemon. Tlme.-—r hour, aiter the sauce is made. Average Cost, 1s. 8d. i0 2s. 3d. Sulllelent ior 4 or 5 persons. Seasonable at any time. 77s.-VEAL AU GRATIN. (F's-mums de Veau au gratin.) Ingredients.-1 of a lb. of cold roast veal finely-minced, I oz. of buttér, t oz. of flour, 2 of a pint of stock, it teaspoonful of lemon-juice, 1 small onion, mace or nutmeg, salt and pepper, breadcrumbs. Method.--Place any bones and trimmings there may be in a stewpan with the onion, a blade of mace or a little nutmeg, and a seasoning of salt and pepper. Cover with cold water, simmer gently for t hour, then strain and add st0ck or water to make up the 1 of a pin t. Melt the butter in a stewpan, add the flour, stir and cook slowly until it acquires a pale-brown colour, then add the strained stock. Stir until boiling, add the lemon-juice, season to taste, Simmer gently for 20 minutes, and add to the meat. Fill Well-buttered Scallop Shells with the preparation, cover it rather thickly with breadcrumbs, and add a few bits of butter. Bake in a moderate oven until the surface is nicely-brewned, then serve. Time.--To bake, from to to 15 minutes. Average Cost, 3d., in addition to the meat. Sufficient ior 5 or 6 persons. Seasonable at any time. 779.—-VEAL CAKE, (F(.——G$.teau de Veau.) “gredients.-bi lb. oi lean uncooked veal, 5» a lb. oi bacon, 3 hardJ boiled eggs, 1 teaspoonful oi fine-chopped parsley, the grated rind of 1 lemon, salt and pepper, {- oi a pint of stock (about). Method.—-Cut the veal and bacon into dice, cut the eggs into sections or slices, and arrange some of them in a pattern on the bottom of. the buttered mould ; mix the parsley, lemon-rind, flavourings and season~ ings together. Cover the bottom of the mould with a thick layer of veal, on the top of it place a thin layer oi bacon, add a iew slices of egg, and sprinkle well with the seasoning. Repeat until the mould is full, pour in the warm stock, cover with a greased paper, place the RncIPEs FOR COOKING VEAL 475 mould in a tin containing water, and bake for about 3 hours in a slow oven. Add a little more hot stock as soon as the mould is taken out of the oven. When cold, turn out of the mould, garnish with tufts of parsley, and serve. Time—IQ cook, about 3 hours. Average Cost, about 23, Sufficient for 5 or 6 persons. 78o.-VEAL, cURRIED. Ingredients.--I} lb. of lean veal, 2 ozs. of butter, I small onion, 1 small apple (chopped), 1 tablespoonful of mild curry powder, I dessert- spoonful of flour,1 I dessertspoonful of grated cocoanut, } a lemon fluke), salt, i pint Stock, a little water, boiled rice. Method.--Wipe the meat and put it into even-sized pieces about an inch square. Melt the butter in a stew-pan, add the onion, pre- viously peeled and chopped, fry 3. little, and then add the veal, Cook slowly for a few minutes, then sprinkle over the curry powder and flour mixed together. Stir well, then add the stock , bring to the boil, add the chopped apple and the cocoanut, then season with salt and pepper to taste. Allow this to simmer slowly from I to I} hours 5 lastly add, a squeeze of lemon juice. If the curry is found to be too thick a little more stock can be added before dishing up. Place the cooked veal piled up neatly in the centre of a hot dish, and range a border of plainly cooked fice round the meat, ,If preierred,H the rice can be served separately. 78I.-—-+VEAL currsrs A LA MAINTENON. (Fr.-~C6telettes de Veau a la Maintenon.) Ingredlents.~+r§ lb. of fillet or neck of Veal, butter or fat for frying, § of a pint of white stock, I oz. of butter, r oz. of flour, 1 oz‘. of ham finelyoshredded, I shallot finely-chopped, I or 2 thin strips of lemon- rind, salt and pepper. - " Methodf-FCut the veal into thin slices, which afterwards trini into neat butlets. Fry these until slightly browned in hot fat or butter, and put them aside. Melt the ounce of butter in a stewpan, add the ham and shallot, toss over the fire for a few minutes, and sprinkle in the flours Stir and cook slowly until a light-brown colour is obtained, then add the stock and lemon-rind, and season to taste. Stir until boiling, simmer gently for r 5 minutes, then put in the cutlets, and place the stewpan where the contents will be kept just below simmering point. Stew until tender, which may be ascertained b piercing the meat with a skewer, then take out the cutlets, strain the sauce; and ‘put both aside until cold. Take as many sheets of white paper as there are cutlets, cut away the corners, thus giving them something of the shape, 476 HOUSEHOLD MANAGEMENT of a heart, and brush them over on both sides with oil or clarified butter. Place a cutlet on each paper, cover with sauce, enfold and fasten securely, so that the sauce cannot escape. Broil over a gentle fire, or bake in a moderate oven, and serve in the paper cases. Tlme.-To stew the outlets, 1 hour: to broil, from 12 to r 5 minutes. Average Cost, 2s. 4d. Sufllelent, allow 2 cutlets to each person. Sessonable at any time. 782.—VEAL CUTLETS. (Fr.——C6telettes de Veau.) Ingredients.—r} lb. of fillet or neck of veal, butter or fat for frying, } a teaspoonful of finely-chopped parsley, } of a teaspoonful of finely grated lemon-rind, salt and pepper, egg, breadcrumbs. Method.—Cut the meat into thin slices, which afterwards trim into neat fillets. Beat the egg, mix with it the parsley, lemon-rind, and a good seasoning of salt and pepper. Brush the outlets over with this preparation, coat them carefully with breadcrumbs, and fry in hot butter or fat until nicely browned. Serve with either tomato or piquante sauce, or, when gravy is preferred, brown a little flour in the fat in the frying-pan, add a little salt and pepper, pour in a 1- of a pint of hot water, boil up, and strain. Tlme.—-To fry, about 15 minutes. Average Cost, 28. Sufllclenl for 5 or 6 persons. 783.—VEAL CUTLETS, FRENCH STYLE. (Fr.-C6te1ettes de Veau a la Francaise.) Ingredlents.--5 or 6 bones of the best end of the neck of veal, 2 ozs. of butter, 1 teaspoonful of finely-chopped lemon-rind, } teaspoonful of fine-powdered lemon-thyme, 1} a teaspoonful of finely-chopped parsley, the yolks of 2 eggs, breadcrumbs, salt and pepper. Method—Saw ofl the chine-bone and the upper part of the rib-bones, leaving the latter about 3 inches long. Divide into cutlets, flatten with a cutlet-bat, trim neatly, and season with salt and pepper. Melt } an oz. of butter, add to it the herbs, parsley, lemon-rind, the yolks of eggs, and mix thoroughly. Dip each outlet in this mixture, and coat with the breadcrumbs. Melt the remainder of the butter in a sauté- or frying-pan, and fry the outlets until nicely browned on both sides. Drain, dish in a circle, put a frill on each bone, and serve with tomato or demi-glace sauce. Tlme.-—To cook the cutlets from 15 to 20 minutes. Average Cost, 8d., exclusive of the veal. Sufficient, allow one outlet for each person. 784.-VEAL FLADEON. lngredlents.—'} a lb. of lean veal finely minced, 1 of a 1b. of suet very finely chopped, } of a pint of stock made from bones and trimmings RECIPES FOR COOKING VEAL 477 of the meat, 3 eggs, 2 tablespoonfuls of breadcrumbs, a good pinch of finely-grated lemon-rind, gravy or a little milk, nutmeg, salt and pepper. Method.--lllix the veal, suet and breadcrumbs together, add the lemon-rind, a little grated nutmeg and a good seasoning of salt and pepper. Stir in I egg, and as much gravy or milk as will thoroughly moisten the whole. Turn into a buttered piedish which it will half fill, and bake for I hour in a moderate oven. Beat the remaining 2 eggs well, add the 1- of a pint of stock, and season to taste. Pour over the meat preparation, bake until set, and serve in the dish. Tlme.-To bake, about 1) hours. Average Cost, 15. to 13. 2d. Sufficient for 3 or 4 persons. Seasonable at any time. 785.—-VEAL LOAF. (Fr.--Pain de Veau.) Ingredients—I lb. of cold roast veal finely-chopped, J; a lb. of sausage meat, 2 tablespoonfuls of breadcrumbs, a little gravy or stock, I egg, salt and pepper. Method.--Mix the veal, sausage meat and breadcrumbs together, season liberally with salt and pepper, and add the egg. Mix thor- oughly, and add gravy or stock gradually until the whole is thoroughly moistened. Form into a short thick roll, cover lightly with flour, or, when economy is not an Object, coat with egg and breadcrumbs. Bake in a moderate oven for I hour, basting occasionally with hot fat, and serve either hot or cold. When served hot, it should be accompanied by good gravy or some suitable sauce. T1me.-To bake, I hour. Average Cost, 7d., in addition to the veal. Sufficient for 5 or 6 persons. Seasonable at any time. 786.-—VEAL CUTLETS WITH OYSTERS. (Fr.—C<'5telettes de Veau aux Huitres.) Ingredients.—I lb. of fillet of veal, 12 sauce oysters, I oz. of butter, 1 teaspoonful of lemon-juice, § a pint of white sauce, 2 shallots, finelyd chopped, salt and pepper. Method.—Cut the meat into 6 or 7 pieces of equal size and thick- ness, flatten these slightly with a. cutlet-bat, and trim them into a round or oval form. Melt the butter in a sautépan or frying pan, put in the shallots and cutlets, and fry thoroughly, but do not allow them to acquire much colour. Have the white sauce nearly boiling in a stewpan, put in the cutlets, shallots, and the butter in which they were fried, cover closely, and simmer gently for i an hour. Meanwhile stew the beards of the oysters in oyster-liquor or a little white stock for 20 minutes, then strain, and add to the contents of the stewpan. 5 minutes before serving stir in the oysters and lemon-juice, and season to taste. Arrange the cutlets neatly on a hot dish, pour the sauce over, 478 HOUSEHOLD MANAGEMENT and serve. The oysters should remain in the hot sauce until they lose their flabbiness, but if overcooked they will become hard and indi- gestible. Tlme.—-About 2 hour. Average Cost, about 2s. 6d. Sulllclent for 5 0r 6 persons. Seasonable at any tima 787.--VEAL, HAM AND LIVER PIE. F r.--(Péité de Veau.) “gredients.—i a 1b. of cold roast veal finely-chopped, } a lb. of cold boiled liver finely-chopped, 1} a lb. of cooked ham finely-chopped, } 3. lb. of sausage meat, 1} a teaspoonful of finely-chopped parsley, } a pint of good gravy made from bones and trimmings, pufi paste, or rough pufi, salt and pepperi Method.—Pound each kind of meat separately, and season to taste. Place in a. piedish in layers, sprinkling each layer with parsley, and add a little of the gravy. Cover with paste, bake in a moderate oven from 35 to 40 minutes, and pour the remainder of the gravy through the hole in the top of the pie. Serve either hot or cold. Tlme.--To bake, from 35 to 40 minutes. Average Cost as. to zs. 6d. Sulllelent for 6 or 7 persons. Seasonable at any time. 788.w—-VEAL, LARDED AND ROAST. (Fr.--Poitrine de Veau r6ti.) Ingredients.--3 lb. of neck of veal, larding bacon, stock, I} ozs. of butter, 1} ozs. of flour, I onion sliced, 2 carrots sliced, I small turnip sliced, 2 or 3 strips of celery sliced, bouquet-garni (parsley, thyme, bay-leaf), IO peppercorns, salt and pepper, fat for basting. Method.—Saw the bones across, remove the short ends and the skin, and fold the flap under. Lard the upper surface in close rows (see No. 737). Place the prepared vegetables in a stewpan, add the bouquet-garni, peppercorns, salt to taste, and stock to barely cover the vegetables. Lay the meat on the top, cover with a greased paper, and put on the lid, which must fit closely. Cook gently ior 2 hours, addim more stock when necessary. Have ready a baking-tin con- taining a little hot dripping, put in the meat, baste, and bake gently for i an hour, basting it well. Meanwhile melt the butter in a stewpan,-add the flour, stir and cook gently until the mixture acquires a nut—brown colour, then add i of a pint of stock, including that from the stewpan in which the veal was braised. Stir until boiling, simmer gently for a iew minutes, and season to taste. Serve the meat on a hot dish, and the sauce in a tureen. Time.--About 2} hours. Average Cost, 3s. Sufilcient for 6 or 7 per- sons. Seasonable at any time. RECIPES FOR coonmc; VEAL 479 789. VEAL MARBLED. lngredients.—Remains of a cooked tongue, an equal quantity of cooked veal, a little stock which will jelly when cold, I hard-boiled egg, salt and pepper. Method.-—-Chop the tongue and veal separately until very fine, and if possible, pound smoothly in a mortar. Season well with salt and pepper. Divide the egg into slices or small sections, and arrange them in some simple pattern on the bottom of a small mould or basin. Place the tongue and veal in the mould in irregularly- shaped pieces, moistening each layer with stock, and allowing it to run between, and thus divide the lumps of tongue and veal. Put aside until set, then turn out and use as a breakfast, luncheon or supper, dish. Tlme.-~2 hours to set. Average Cost, 1s. 3d. with } lb. of tongue. Suifleient for 4 persons. 790.--VEAL FINGERS. (Fr.--Tranchettes de Veau). Ingredients—6 ozs. of cold roast veal finely-minced, J; an oz. of butter, 1» an 02. of flour, § of a pint of stock, i a teaspoonful of lemon-juice, I very small onion, a pinch of mace 0r nutmeg, salt and pepper, a little finely-chopped parsley, fingers of fried or toasted bread. Method.—Prepare the sauce as directed in “ Veal au Gratin,” N o. 778. Mix the veal, mace or nutmeg, and a good seasoning of salt and pepper well together, add the sauce, spread the mixture on the fingers, and sprinkle with parsley. Make thoroughly hot in the Oven, and serve. Time.—-To re-heat, 5 or 6 minutes. Average Cost, 2d., in addition to the meat. Sufilcient for 8 or 10 fingers. Seasonable at any time. 791.—-VEAL OLIVES. (Fm—Olives de Veau.) Ingredients.—1}lb. of fillet of veal, cut in 8 thin slices, an equ number of slices of bacon, Veal forcemeat (see Forcemeats), 1 pint of brown sauce, I} ozs. of butter, salt and pepper, olives. Method.—The slices of meat and bacon should be about 4 inches long and 3 inches wide. Place a slice of bacon on each piece of meat, spread on a thin layer of forcemeat, roll up tightly, and fasten securely with twine. Melt the butter in a stewpan, put in the olives, and fry until lightly browned. Pour away the butter, add the brown sauce (hot), cover closely, and simmer gently from 11- to 2 hours. When done, remove the strings, arrange the olives in 2 rows on a foundation of mashed potatoes, and strain the sauce over. Or, arrange them in a circle on a border of mashed potatoes, and fill the centre with purée of spinach, or any other suitable vegetable. ’l‘lme.--To prepare and cook, about 2} hours. Average Cost, 3s. 4d. Sumclent, 8 fillets for 6 persons. 480 HOUSEHOLD MANAGEMENT 792.--VEAL OLIVES, FRENCH STYLE. (Fr.-01ives de Veau a la Francaise.) Ingredients.-r} lb. of fillet of veal, a. few strips of larding bacon, } a lb. of pork sausage meat, 2} ozs. of butter, 1 oz. of flour, 1 pint of good stock, 1 onion, 1 carrot, 1} a small turnip, 2 strips of celery, 6 peppercorns, 2 cloves, a bouquet-garni (parsley, thyme, bay-leaf), meat glaze, a teaspoonful of lemon-juice, r tablespoonful of coarsely-chopped gherkins, salt and pepper. Method.—-Cut the meat into thin slices about 4 inches long and 3 inches wide, and lard them on one side with strips of bacon, 1} inches long and about i of an inch wide. On the side not larded spread a thin layer of sausage meat, roll up tightly, and fasten securely with twine. Melt I} ozs. of butter in a stewpan, and fry the olives until the entire surface is lightly browned. When sufficiently fried, remove them to a plate, put in the peppercorns, cloves, bouquet-garni, the vegetables sliced, fry 10 minutes, then three quarters cover the vegetables with stock, and add the rest as that in the stewpan boils away. Place the olives on the top of the vegetables, cover with a buttered paper, put on the lid, and braise either on the stove or in the oven for nearly 1 hour. When tender, take them out of the stewpan, put them in a hot oven for a few minutes to brown and crisp the bacon, remove the strings, and brush over with glaze. Have ready the roux, or thickening, made by frying the remaining oz. of butter and the flour together until brown, strain the liquor from the stewpan on to it, stir and boil until smooth, season to taste, and simmer for a few minutes. Dish the olives in a straight row on a foundation of mashed potato ; add the lemon-juice and gherkins to the sauce, season to taste, and pour the sauce round the dish. 'l‘lme.--From 2i- to 2} hours. Average Cost, 38. Sufilclent for 6 or 7 persons. 793.--VEAL OLIVES. (Fr.—-Olives de Veau.) (Another way.) Ingredients.--An equal number of thin slices of cold veal and raw bacon, veal forcemeat (see Forcemeats), I} ozs. of butter, 1} ozs. of flour, 1 small onion sliced, } a small carrot sliced, 6 peppercorns, 2 cloves. Method.—~Put the bones and trimmings of the meat into a stewpan, cover with cold water, and boil gently for at least 2 hours, then strain, and season to taste. Melt the butter in a stew-pan, fry the vegetables slightly, add the flour and cook until brown, then put in the peppercorns, cloves, salt to taste, 1 pint of the stock, and stir until it boils. The slices of meat must be thin, about 4 inches long and 3 inches wide ; spread on each a little forcemeat, roll up ENTRE'Es. I“Toulouse Past . z—Fillets of Beef. 3—Beef Galantine. 4—Zéphires of Duck. S—Mutton utlets in Aspic. 6—Sauté of Veal. 7_Chartreuse of Pheasant. 8~Curried Veal. g—Chicken Medaillons. Io—Veal Stew. RECIPES FOR cooxmc VEAL 4s: tightly, wrap a thin slice oi bacon round, and tie securely with string. Place the rolls on end in the stewpan, cover with a greased paper, and cook very gently for 11- hours. Remove the string, dish in two straight rows, and strain the sauce over. Time—11- to 1} hours, after the stock is made. Average Cost, Is. for a dish of 12, exclusive of the meat. Suiilclent for 5 or 6 persons. 794.-VEAL OLIVE PIE. (FL—Pate de Veau.) lngredients.--An equal number of thin slices of cold veal and raw bacon, veal iorcemeat (see Forcemeats), i a pint of good gravy, pufi paste, or rough pufi (see pastes), forcemeat balls, 2 hard-boiled eggs, salt and pepper. Method.-Boil the bones and trimmings down for gravy. Prepare the rolls as directed in the preceding recipe, place them on end in a pie- dish, intersperse slices of hard-boiled egg and forcemeat balls (previously iried), and half fill the dish with well-seasoned gravy. Cover with paste, bake in a moderately hot oven for nearly 1 hour, and as soon as the pie is baked, pour in the rest of the gravy through the hole in the centre. Serve either hot or cold. Tlme.--To prepare and bake, about 2 hours. Average Cost, 1s. 3d. to 18. 6d., exclusive of the meat. Sulllclent for 6 or 7 persons. 795.—VEAL PATTIES. (Fr.—-Bouchées de Veau.) Ingredients.—Pufl paste. For the mixture: 8 ozs. of lean cooked Veal, 2 ozs. of lean cooked ham, 3 or 4 tablespoonfuls of rich stock, 2 tablespoonfuls of cream, 1 teaspoonful of lemon-juice, a pinch of nutmeg, the grated rind of i a lemon, salt and pepper. Methods—Chop the veal and ham very finely, pound it in the mortar with the salt, pepper, nutmeg, lemon-rind, lemon-juice, moisten by degrees with the stock, and when perfectly smooth rub through a fine sieve. Stir in the cream, season to taste, and use. When the paste is ready for the last turn, roll it out to about i of an inch in thickness, and stamp out 8 or 9 rounds with a hot wet cutter, 2} inches in diameter. Brush over with beaten egg, then take a cutter 2 or 3 sizes smaller, dip it into boiling water, and make an incision in the centre of each round, to halt the depth of the paste. Bake in a hot oven ; when done remove the tops, scoop out the soft inside, fill with the mixture, replace the tops, and serve. They may be served either hot or cold 3 it the iormer, they should first be put into the oven to become thoroughly ot. Time.-—From r to 1} hours, after the paste is made. Average Cost, 18-. exclusive of the meat. Sufilcient for 8 or 9 patties. R 482 HOUSEHOLD MANAGEMENT 796.--VEAL AND HAM PATTIES. (Economical) Ingredients.-—12 ozs. of cooked veal, 4 ozs. of either cooked or raw ham, about 1» of a pint of stock or water, the grated rind of 1 lemon, a good pinch of nutmeg, 1 level teaspoonful of salt, I level saltspoonful of pepper, pufi paste, rough pufi (see pastes). Method.—Cut the meat into small dice, add to it the salt, pepper, herbs, and moisten with the stock or water. Make the paste as directed, roll it out thinly, and stamp out with a cutter a little larger than the patty-pans as many reunds as possible, and Put 12 Aside to form the covers. Roll out the cuttings, stamp into rounds, place one in each patty-pan, fill with meat, moisten the edges with water, and Put on the covers. Press the edges together, notch them at regular intervals, make a hole in the centre of the top, and decorate with leaves. Brush over with egg or milk, and bake for about 20 minutes in a moderately hot oven Timer-126 minutes to bake. Average Cost, 2d. each. Bufllelent for 12 large Patties. 797.--VEAL AND HAM PIE. (FL—Pdté de Veau.) Ingredients.--r§ lb. of lean veal (fillet or cushion part), i of a lb of cooked ham, 2 or 3 hard-boiled eggs, about i a teaspoonful of mirted dried herbs, a teaspoonful of chopped parsley, a little stock or Water, seasoning, puff or rough pufi paste (see pastes). Melinda-Cut the veal into neat slices, free from skin. also cut the ham into suitable slices. Arrange a layer of veal “in a piedish, then a layer of ham, and next a layer of thin slices of hard-boiled egg. Season each layer with a very little salt and pepper, dried herbs and parsley. Continue thus until the dish is quite full. Pour in about t gill of stock, or, failing this, water.T Cover with paste in the usual manner, decorate the centre tastefqu with paste leaves, brush over with egg, and bake in a moderate oven for about 1} hours. Tlme to make and cook, 2 hours? Average Cost, 3s. Sufficient for 7 or 8 persons. 798.—-VEAI. AND HAM PIE. (Fr.—Pz'ité de Veau.) lngtedlents.-—3 lb. of neck or breast of Veal, {- of a lb. of ham of bacon, 2 hard-boiled eggs, forcemeat balls, the grated rind of r lemon, a good pinch of ground mace, salt and PePPer, pufi Paste, or rough pufl (Sée pastes). Method—Cut the meat into Pieces 1} inches Square, put them into a fireproof dish (a jar placed in a saucepan of water may be substituted, season with salt and pepper, cover with cold water, and cook gently either in the oven or on the stove for 2 hours, Meanwhile cut the ham into narrow strips, the eggs into thin slices, make the forcemeat balls, RECIPES FOR COOKING VEAL 483 and try them lightly in a little hot dripping. Make the paste as directed, roll it out to a suitable thickness, invert the piedish in the centre of it, and cut round, leaving a margin of about} of an inch. Line the edge of the piedish with the trimmings (paste is always lighter when not re-rolled). The meat must be allowed to cool slightly, but there is no need to allow it to become quite cold, Cover the bottom of the piedish with meat, add a few strips of bacon and slices of egg, sprinkle lightly with salt, pepper, mace and lemon-rind, and intersperse with forcemeat balls. Repeat until the dish is full, piling the meat high in the centre, for which elevation the i of an inch margin of paste is allowed. Half fill the dish with gravy, put on the cover, moisten and press the edges together, make a hole in the centre of the top, decorate with leaves, brush over withr egg, and bake from 45 to 60 minutes in a moderately hot oven. As soon as the pie is baked add alittle more well-seasoned gravy through the hole in the top, and when served hot, send a. little gravy to table in a tureen : the liquor in which the meat was stewed should provide this. When a pie is intended to be eaten cold, spaces should be left between the meat for the gravy to form jelly. Time—About 3 hours. Average Cost, 3s. 8d. Sufficient for 8 or 10 persons. 799.—-VEAL POT PIE” (Fm—Pate de Veau et Pommes de terre.) Ingredients.--2 1b. of either raw or cooked veal. } a 1b. of pickled pork, I lb. of potatoes parboiled and thickly sliced, stock made from bones and trimmings (see “ Veal au Gratin ” No. 778), pufi paste, Salt and pepper. Method.—-Cut the meat into pieces convenient for serving, and cut the pork into thin Small slices. Place the veal and pork in layers in a piedish, seasoning each -layer liberally with salt and pepper, and i fill the dish with stock. Cover with an inverted dish, cook in a moder- ate oven for I} hours, and cool slightly. When using cold meat this preliminary *cooking is not necessary. Add stock to replace the loss, place the potatoes on the top, and cover with paste. Bake in a moder- ately hot oven from 40 to 45 minutes, add more hot stock through ithe hole in the top, and serve (see “ Veal and Ham Pie ”). Tlme.--To bake, 40 to 45 minutes. Average Cost, as. 9d. Sufficient for 6 Or 7 persons. Seasonable at any time. 800.—-VEAL PUDDING. (Fr.--Pouding de Veau.) lngredlents.-+-2 1b. of veal, } a lb. of raw ham, bacon,or pickled pork, suet paste, salt and pepper. Methods—Cut the meat into rather small neat pieces, and put the 484 HOUSEHOLD MANAGEMENT bones and trimmings aside. Cut the ham, bacon or pork into narrow strips. Line a well-greased basin thinly with paste, put in the meat, interspersing strips of bacon, and seasoning liberally with salt and pepper. Nearly fill the basin with boiling water, put on a thin lid of paste, and cover with a greased paper (see “ Beef Steak Pudding ”). Place the basin in a steamer, or in a saucepan containing boiling water to half the depth of the basin, and add boiling water as that in the saucepan reduces. Cook for 3 hours, and serve with good gravy made from the bones and trimmings. . Tlme.-To cook, 3 hours. Average Cost, zs. 6d. to zs. 9d. Sufficient ior 6 or 8 persons. Seasonable at any time. 8or.—VEAL RAcoiJr. (Fr.-—Ragoiitde Veau.) Ingredients.-z lb. of neck, breast, or knuckle of veal, t} ozs. of dripping, 1} 02s. of butter, 1} ozs. of flour, r onion but into dice, i carrot cut into dice, } a small turnip cut into dice, salt and pepper. Method.—Cut the meat into pieces convenient “Ior serving. Heat the {at in a stewpan, fry the meat until lightly-browned, then drain oil the fat. Cover the meat with hot water, add the vegetable trimmings, and keep the carrot, turnip and onion dice in water until required. Season with salt and pepper, cover with a close-fitting lid, and cook as slowly as possible for 2 hours, taking care to keep the water just at simmering point. Meanwhile heat the butter in another stewpan, add the flour, and stir and cook slowly until it acquires a pale-brown colour. When the meat is done, strain the liquor, add stock or water to make up i of a pint, and mix with the blended butter and flour. Stir until boiling, season to taste, add the meat, and simmer gently for i an hour. Serve garnished with the vegetable dice, which should be boiled separately. Tlme.---About 2} hours. Average Cost, 18. 8d. to 25. Sumelent for 4 or 5 persons. Seasonable at any time. 802.—-VEAL ROLLS WITH MIXED VEGETABLES. (Fr.—--Paupiettes de Veau a la Jardiniére.) Ingredients.—An equal number of thin slices of cooked veal and raw bacon, sausage meat, stock, I} ozs. of butter, 1} ozs. of flour, 1 carrot, 1} a. turnip, 20 very small button onions, 2 tablespoonfuls of peas, 6 peppercorns, salt and pepper. Method—Cut the meat into slices 3.} inches long and 2} inches wide, and put them aside. Turn the carrot and turnip with a pea-shaped cutter, or cut them into small dice. Put the bones and trimmings oi the meat into a stewpan, add the peppercorns and trimmings of carrot and turnip, cover with cold water, boil gently for at least 8 hours, then Strain and season to taste. Melt the butter in a stewpan, RECIPES FOR coomnc VEAL 485 add the flour, stir and cook slowly until brown, then add the stock. stir until boiling, and simmer gently for 10 minutes. Spread a little sausage meat on each slice of veal, roll up lightly, enclose in thin slices of bacon, and tie securely with string. Place the rolls on end in the stewpan, cover with a greased paper, put on a close-fitting lid, and cook gently for 1 hour, basting occasionally with the sauce. Remove the string, dish in two straight rQWs, strain the sauce round and garnish with groups of. mixed vegetables, previously cooked separately until tender. Time.--A1together 3} hours. Average Cost, one dish, about rs. 6d. Sufficient—Allow 2 rolls to each person. Seasonable at any time. 803 .-~VEAL ROLLS. (See Veal Olives'.) 804.--VEAL SAUSAGES. (Fr.-- Saucissons de Veau.) Ingredients.--I lb. of lean veal, t lb. of fat bacon, 1 teaspoonful of finely-chopped fresh sage, salt and pepper, sausage skins, frying- fat. Method.—Chop both veal and bacon finely, add the sage and a liberal seasoning of salt and pepper. Press lightly into the skins, prick well and fry in hot fat until nicely-browned. If preferred, form into small round cakes, coat with seasoned flour or eggs and breadcrumbs, and try in hot fat. Tlme.—To fry, 10 minutes. Average Cost, about 1s. 6d. for this quantity. . L 8o5.—-VEAU SAUTE A LA MARENGO. (F r.-—Filets de Veau a la Marengo.) Ingredients.-—1§ lb. of fillet or cushion of veal, i of a pint of salad, oil, {- of a pint of tomato sauce, 1- of a pint of brown sauce (see Sauces), I glass of sherry, 1 trufiie, 8 preserved mushrooms, I shallot finely- chopped, poached eggs, fleurons (or little half-moon shapes) of baked pufl-paste, salt and pepper. Method.--Cut the meat into pieces about 21- inches square. Make the oil hot in a stewpan, fry the pieces of meat quickly until lightly browned, and remove them as soon as they are tried. Put in the shallot, and fry slightly, then drain the oil into a smaller stewpan. Cut the mushrooms and trutlie into slices, add them to the shallots in the stewpan, put in the 2 sauces, the wine and meat, season to taste, cover closely, and cook gently in the oven or on the stove for about 40 minutes. Fry the eggs in the oil, and make them as plump and as round as possible. The fleurons of putt-paste should be stamped cut in the term of a crescent, brushed over with egg, and baked in a hot 486 HOUSEHOLD MANAGEMENT oven. Dish the meat in a pyramidal form, strain. the sauce over, garnish with the sliced trufile, mushrooms, poached eggs, and fleurons of puff-paste, and serve hot. . 'l'lme.--About r hour. Average Cost, 3s. 9d. to 43. Sufficient for g or 6 persons. 806.--VEAI. SOUFFLE. (Fr.-—Soufflé de Veau.) Ingredlents.--t lb. of lean uncooked veal, } of a pint of white sauce, 1- of a pint of double cream,_2 ozs. of butter, 3 eggs, 1 small trufiie, a pinch of nutmeg, salt and pepper,§ a pint of Béchamel or Supreme sauce. Method.—Pass the meat 2 or 3, times through the mincing machine, then pound it in a mortar, adding gradually the butter, white sauce (cold), and 3 yolks and 1 white of egg, one at a time. Season to taste, add a little nutmeg, and when the mixture is perfectly smooth rub it through a fine wire sieve. Whip the cream slightly, whisk the remain- ing 2 whites of eggs to a still iroth, and mix lightly with the veal purée. Have ready a well-buttered plain mould, decorated or not, according to taste, with sliced or chopped truflles, put in the mixture, cover with e. buttered paper, and steam gently for about 1 hour. Serve with the Béchamel or Supreme sauce round. Timer—To prepare and cook, irom ii to 2 hours. Average Cost, 2s., exclusive of the sauce. Sumclent for 4 or 5 persons. 807.-~VEAL, SMALL SOUFFLES OF. (Fr,-Petits Soufflés de Veau a la Minute.) Ingredients.—i- of a lb. of lean uncooked veal, 3 eggs, } of a pint of cream, 1 trufile, salt and pepper, 2 or 3 tablespoonfuls oi White sauce (see Sauces). Method.--Butter some small china soufflé cases. Pass the meat 2 or 3 times through a mincing machine, then pound it in a mortar until smooth, adding the yolks of the eggs One at a time, and the cream gradually. Season to taste, and rub through a fine wire sieve. Whip the whites of the eggs stiflly, and stir them lightly into the meat puree. Put a teaspoonful of the white sauce into each souffle case, and i fill with the meat preparation. Sprinkle on the top a little finely-chopped trufile, place the cases in a baking tin, cover with a buttered paper, and bake for 15 minutes in a moderately hot oven. Serve in the cases. Tlme.—About 1 hour. Average Cost, is. 3d. to 13. 6d. Sufilclent for 8 or 10 cases. 808.—-VEAL STEW (White). (Fr,--Blanquette de Veau.) Ingredients—2 lb. of fillet, neck, loin or breast, a ozs. of butter, 2 ozs. RECIPES FOR COOKING VEAL 487 of flour, 12 preserved mushrooms, 2 sliced onions, a bouquet-garni, (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves, 2 yolks of eggs, 2 tablespoonfuls of cream, I teaspoonful of lemon-juice, salt and pepper. Method.-Cut the meat into pieces about 2 inches square, put them into a stewpan with the onions, bouquet-garni and peppercorns, cover with cold water, add a little salt and the lemon-juice, bring to the boil, skim well, COver, and cook gently for 2 hours. Meanwhile cut the mushrooms into slices, and warm them in a little of their own liquor. Melt the butter in a stewpan, add the flour, and cook for IO minutes without browning. Remove the meat from the stewpan, strain I pint of the liquor on to the flour and butter, stir until it boils, add the mushrooms, season to taste, simmer for 10 minutes, then cool slightly. Beat the yolks of eggs and cream together, add them to the sauce, and stir by the side of the fire 2 or 3 minutes. Put in the meat, allow it to become thoroughly hot, without boiling, then season to taste, and serve. Tlme.--Ab0ut 2} hours. Average Cost, 3s 3d. to 3s. 6d. with fillet. Sufficient for 7 or 8 persons. 809.--VEAL, STEWED. (Fr.-—Ragoiit de Veau.) Ingredlents.-2 lb. of the neck or breast of veal, I pint of milk, 2 tables spoonfuls of cream, I 02. of butter, I tablespoonful of cornflour or flour, I small onion, I blade of mace, salt and pepper. Method.--Cut the meat into pieces convenient for serving, place them in a fireproof stewing pot, season with salt and pepper, add the onion and mace, pour in the milk, cover closely, and cook gently in the oven or on the stove for 25» or 3 hours. A few minutes before serving, knead the butter and fiOur or ccrnflour smoothly together, divide into very small portions, and stir them into the milk. When flour is used, it must be allowed to cook for at least 10 minutes. Put the meat on to a hot dish, add the cream to the sauce, season to taste, strain over the meat. The sauce is never perfectly white, therefore it is better to add I or 2 drops of caramel to make it a pale fawn colour. “ma—“From 2} to 3 hours. Average Cost, 2s. 8umclent for 4 or 5 persons. 810.--VEAL, STEWED. (Fr.-- Ragofit de Veau.) Ingredientsw-a lb. of loin or neck of veal, 2 or 3 slices of bacon, i a pint of shelled peas, } of a pint each of turnip and carrot (scooped Out into pea-shaped pieces or cut into dice), I} ozs. of butter, I tablespOOnful bf tomato sauce, I teasp00nful of lemon-juice, I blade of mace, a bouquet garni (parsley, thyme, bay-leaf), pepper and salt. Method.--Divide the meat into cutlets, and trim them neatly. Melt 488 HOUSEHOLD MANAGEMENT the butter in a stewpan, and fry the cutlets lightly on both sides. Add the bacon in slices, a few trimmings of turnip and carrot, the meat trimmings, mace, bouquet-garni, salt and pepper, and as much boiling stock or water as will -over the whole. Stew gently for about 2} hours, keeping the stewpan closely covered. Cook the vegetables separately, and drain them well. When done, remove the meat irom the stewpan, strain the gravy, return it to the stewpan, add the bacon cut into dice tomato sauce, lemon-juice, prepared vegetables, and the meat. Season to taste, re-heat, and serve. 'l‘lme.—From 2} to 3 hours. persons. Average Cost, 33. Sumelent for 4 or 5 Cow-Pox, on Vaaior. the vaccine disease which appears on the teats of cows, accompanied with inflammation. The vest-fies of a blue or livid hue contain a colourless, somewhat visad, fluid, com- principally of bioplasm, which by the medium of vaccination communicates cow- to the uman sub'ect, and acts asaa preventive against the more virulent forms of small pox. e practice of vaccination owes its origin to Dr. Jenner, a native of Berkeley, Gloucestershire. where he was born in s749. After studying under the celebrated anatomist, ohn Hunter, Dr. Jenner settled in his native towu. Observing that cows were subject to a certain infectious eruption of the teats, and that the persons who were in milking such cattle escaped small-pots. or had it in a less virulent form, he made inquiries into the subject, the result being the introduction of vaccination into England in 11796. 'I‘n'a Cams Pucus, on Rmnaarm.-Ihis terrible disease is of highly contagious and malignant type, attacking animals of the ox tribe, and usuall proves tatal. The symptoms are characterized by great depression of the vital powers, frequent 'vering, staggering gait, cold extremities, quick and short breathing, drooping head and reddened eyes, high temperature, the dischar e of a fnetid secretion from the momh, nose, and eyes, and failure 0! the heart s action. The attac is generally of seven days' duration. The cattle plague originated in the Asiatic steppes—hence the name by which it is sometimes called, r ' where millions of cattle are bred and pastured on the rich pasturage ot the plains. Various remedies have been tried for curing the disease, but the only efiectual method is “ stamping out ” the [ague, by slaughtering the infected cattle, and 'biting by an Ordm' in Cotmcil the importation o ammals from iniectcd districts. It is proba e that the disease known in the Middle Ages as "murrain," was identical with the rinderpest. It made its appearance in England in 1865, when nearly 300,000 cattle either died ot the plague, or were slaughtered to prevent contagion. -‘ “ 811.--VEAL TENDONS, PALESTINE STYLE. (Fr.— Tendrons de Veau a la Palestine.) Ingredients—The thick end of a breast oi veal, 1 quart oi stock, 1 glass of sherry, 1 onion, i small carrot, } a small turnip, a bouquet- garni (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves, 4} a pint of Espagnole sauce (see Sauces). For the garnish : 6 small artichoke bottoms, 1} a 1b. of Jerusalem artichokes, l} a pint of milk, } an oz. of butter, the yolk of 1 egg, a iew white breadcrumbs, t tablespoonful of white sauce, salt and pepper. Method.—Cut the tendons into pieces about 2 inches square, put them into a stewpan with the stock, wine, vegetables, herbs, pepper- corns, cloves, and salt, cook gently until tender (from 3 to 4 hours), then remove carefully, and press between 2 dishes until cold. Strain the stock they were cooked in, return it to the saucepan, and boil rapidly to reduce. Wash and peel the Jerusalem artichokes, cut them into thick slices, boil until tender in milk and water, then f MEAT ENTREES. 1- Grenadins of Veal. 2. ltabbit Cutlets. 3. Rabbit Larded and Braised. 33 ' R" ENTREES. 1. Cold Chicken and Veal Timbales. 2. Soufflés of Chicken. 3. Moulded Sweetbread, with Asparagus. 34 RECIPES FOR COOKING VEAL 489 drain, and rub through a fine sieve. Put the artichoke purée into a stewpan with the butter, white sauce and yolk of egg, season to taste, and stir by the side of the fire until the mixture thickens. Warm the artichoke bottoms, fill them with the artichoke puree, shaping the mixture in the form of a dome, or pyramid, cover lightly with the breadcrumbs, add a few small pieces of butter, and bake in a hot oven for IO minutes. When the stock has boiled down to a very small quantity, add to it the brown sauce, boil, and reduce until the arti- chokes are ready for the oven, then put in the tendons to re-heat. When ready, dish in a circle, garnish the centre with the artichokes, pour the sauce round, and serve. Nola—Spinach, green peas, or any other suitable vegetable may be served instead of artichokes. Tlme.—5 to 5} hours. Average 60st, 5s. 6d. to 6s. 6d., exclusive of veal. Sumclent for 7 or d persons. 812.—-VEAL TENDONS. (Fr. Tendrons de Veau.) The tendons of veal are the cartilaginous or gristly portions found at the extremity of the bones towards the thick end of a breast of veal. They may, of course, be dressed with the joint, except when it is roasted or baked. The tendons must first be rendered perfectly tender by long and gentle stewing, and afterwards may be dressed in a variety of ways. They cannot be bought separately, but as they are confined principally to the thicker half of the breast, that part alone should be procured. The meat from which they are removed may be used for many purposes (see Nos. 798, 799, 800, 80I and 809). 813.--—VEAL TENDONS WITH VEGETABLES. , (Fr.—-Tendrons de Veau a la Jardiniére.) Ingredients.—The thick half of a breast of veal, thin rashers of bacon } pint of white stock, i an 02. of meat glaze, I carrot, I onion, -} a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 2 strips of celery, 6 peppercorns, 3 cloves, I blade of mace, 1 oz. of butter, salt. For the garnish : peas, beans, cauliflower, carrot, turnip, etc., 1- pint of white sauce, I tablespoonful of cream, salt and pepper. Method.~—Cut the tendon into pieces about 2 inches square, and wrap each piece in a thin slice of baconu Cut the vegetables into thick slices, put them into a shallow stewpan or sautépan with the stock, butter, herbs, cloves, peppercorns and mace, lay on the pieces of meat, cover closely, and cook very gently for 2 or 3 hours. Remove the tendons, strain the liquor into a small stewpan, skim well, add the meat-glaze, put in the tendons, and allow them to become thoroughly hot, and well coated with the sauce. Have ready a macedoine of vegetables, which may consist of any or all of those enumerated above, with the addition of any 490 HOUSEHOLD MANAGEMENT other preferred. The cauliflower should be separated into small sprays, the beans cut into short lengths, the turnip and carrot either scooped out witharound cutter or cut into dice ; all must be separately boiled and tender, but not broken. Add the cream to the white sauce, and when thoroughly hot, put in the maoédoine of vegetables to re- heat. Dish the tendons on a border of mashed potatoes, pour the sauce over them, and serve the jardiniére garnish in the centre. Tlme.--Frorn 3 to 4 hours. Average Cost, 2s. 3d., exclusive of the meat. Sufficient for a dish ior 7 or 8 persons. 814.—VEAL TENDONS, FRIED. (Fr.--Tendrons de Veau Panées.) Ingredients.—The thick end of a breast of veal, 1} pints of stock 1 onion sliced, 1 carrot sliced, 1} a turnip cut into small pieces, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns, egg, breadcrumbs, frying-fat, salt and pepper, tomato or Espagnole sauce. Method.--Remove the meat irom the tendons, and divide them into pieces about 2 inches square. Put them into a stewpan with the vege- tables, bquuet-garni, peppercorns, stock and salt, and cook very gently for 4 hours. Remove them very carefully from the stewpan. press between two dishes until cold, then trim them if necessary, coat with egg and breadcrumbs, and fry in hot tat until nicely browned. Tlme.-—About 5 hours. Average Cost, rs. 8d., exclusive oi the meat. Sufficient ior 7 or 8 persons. 815.-VEAL TENDONS FRIED IN BATTER. (Fr.~»—Tendrons de Veau a l’Horly.) lugredlents.-—The thick end of a breast of veal. For the marinade a tablespoonfuls oi salad-oil, r tablespoonful of vinegar, 1 teaspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, salt and pepper. For the batter: 2 ozs. of flour, 1 tablespoonful of salad oil, } a gill of tepid water, the white of 1 egg, salt, trying-fat. Method.--Prepare and cook the tendons as directed in the preceding recipe ; when cold, divide the squares into narrow strips, place them in a deep dish, pour over the marinade, and allow them to soak for at least 1 hour. Drain well, dip each piece in the batter, and fry in hot fat until lightly browned. Pile on a hot dish, garnish with tried parsley, and serve. The batter should be allowed to stand for some time before being used. The flour, salt, salad oil and water should be mixed smoothly together, and the stifliy-whipped white of egg added just before using. Tlme.--4 to 5 hours. Average Cost, from 2s. 6d. to 3s. Sumelent for 7 or 8 persons. RECIPES FOR COOKING VEAL 491 816.—VEAL WITH PARSLEY SAUCE. (Fr.-—Veau a la Poulette.) Ingredients.—2 1b. of fillet of veal, { of a pint of white sauce, No. 222, I 02. of butter, I dessertspoonful ot finely-chopped parsley, I dessert- spoonful of lemon-juice, I yolk of egg, salt and pepper. Method.—If the meat is not one compact piece, bind it into a good shape with tape. Melt the butter in a stewpan, fry the meat gently until. the entire surface is lightly browned, then add the white sauce and seastming to taste. Cover closely, simmer! gently from 2 to 2} hours, then take up the meat and keep it hot. Strain and return the sauce to the stewpan, add the parsley, lemon-juice, and yolk of egg, stir until the sauce thickens, then pour it over the veal, and serve. Time.—From 2} to 3 hours. Average Cost, 3s. Sufilclent for 5 or 6 persons. Seasonable at any time. RECIPES FOR COOKI NG BEEF. CHAPTER XVI 817.—BEEF A LA MODE. (Fr.——Boeuf a la Mode.) Ingredients.-3 1b. of rump of beef, larding bacon, 1 quart of stock, 1 glass of claret, I} ozs. of butter, 1 oz. of flour, 2 carrots, 1 finely- chopped small onion, 10 button onions, a bouquet-garni (parsley, thyme, bay-leaf), the juice of } a lemon, 2 cloves, salt and pepper. Method.--Trim, bone and lard the meat, place it in a. basin with the wine, lemon-juice, chopped onion, cloves, salt, pepper, and bouquet- garni, and let it stand for 2 hours, basting it irequently. Melt the butter in a stewpan, drain the beef, and fry it brown, and, at the same time, lightly fry the button onions. Remove both from the stewpan, put in the flour, and fry until it acquires a nut-brown colour, then add the stock and the wine-marinade in which the meat was soaked, and stir until boiling. Replace the meat and onions, season to taste, add the carrots thinly sliced, and cook gently ior 2} or 3 hours, stirring and skimming occasionally. When done, place on a hot dish, strain the sauce over, and garnish with little groups of onions and carrot. Time.—2} to 3 hours. Average Cost, 38. to 3s. 6d. Suiilcient for 8 or 9 persons. Goon Mum—Ii the animal when slaughtered is in a state of ect health, the meat adheres firmly to the bones. Beef 0! the best quality is of a deep-red our, and ii the animal has reached maturity and been well ied, the lean is intermixed with fat, which produces the mottled a pearance characteristic of the finer qualities of beef. 'Ihe Juice, which is abundant, resembles t in colour. The iat oithe best beef is firm and wavy, andoithetintoithefinestgrass butter, bright in appearance, neither greasy nor friable to the touch, but moderately unctuous. 818.--BEEF, BAKED. (Fr.-Boeuf cuit au Four.) Ingredients.—-2 lb. of cold roast beef, about 2 lb. of mashed potatoes 2 small onions, 2 small carrots, 1 teaspoonful of powdered mixed herbs, salt and pepper, 1 pint of gravy. Method.—-Remove the bones and the brown outside parts of the meat, m RECIPES FOR COOKING BEEF 493 simmer them slowly for at least 2 hours, strain, season, and use as gravy. Cut the meat into thin small slices, cook the vegetables and cut them into very thin slices. Spread a thin layer of mashed potato on the bottom of a pie-dish, on the top place afew slices of meat, add a little carrot and onion, sprinkle on some of the herbs, and season well with salt and pepper. Repeat until the dish is full, pour in as much gravy as the dish will hold, cover with the mashed potato, and bake in a moderate oven until the surface is well browned. The potato should be smoothed and shaped by means of a knife to resemble as nearly as possible a paste crust ; and the appearance may be further improved by brushing over the top with beaten egg, or a little milk. Serve the remainder of the gravy separately. Time.—To bake, about i of an hour. Average Cost, 4d., exclusive of the meat. Sufficient for 4 or 5 persons. Baas (Fr. boat/)A—The quality of beef is determined by various conditions, such as the age, the sex the breed. and the food upon which the animal has been raised. Bull beef, as a general rule, is and tough, and of an inferior flavour. That of the ex is highly nourishing and digestible. The 8 of the cow is also nutritious, but is less palatable than that of the ox ; that of the heifer is greatly esteemed. Thefleshof the small sizedbrcedsismnchsweeterthanthatofthelargerkinds. It is in the greatest perfection when the animal is about 4 yearsold. 819.-—BEEF CAKE. (Fr.—-Gateau de Bmuf.) fngredlents.--I lb. of cold roast beef, 4 ozs. of breadcrumbs, 1 small onion chopped finely, 2 ozs. of cooked ham or bacon, r teaspoonful chopped parsley, pepper and salt, I egg, I gill of stock, about 2 ozs. of bread raspings, I oz. of butter. Method.--Grease a plain mould or shallow cake tin, put in the raspings, and turn the mould round until quite covered with the raspings. Melt the butter, fry the onion until slightly brown, mince the beef and bacon finely, and then mix all the ingredients together, using more stock if the mixture is very dry. Then turn into the prepared mould, press carefully into shape, cover with a greased paper, and bake in a moderate oven for about 45 minutes. Turn out carefully, and pour a little brown sauce round. Time.--To bake, about 45 minutes. Average Cost, 6d., exclusive of the meat. Sufficient for 3 or 4 persons. 820.--BEEF, COLLARED. (Fr.—Boeuf épicé.) fngredlents.—-7 lb. of thin end of the flank of beef, 2 ozs. of coarse sugar, 6 ozs. of salt, I oz. of saltpetre, I large handful of parsley minch I dessertspoonful of minced sage, a bunch of savoury herbs, 4,» a teaspoon- ful of pounded allspice ; salt and pepper to taste. Method.--Choose fine tender beef, but not too fat ; lay it in a dish, rub in the sugar, salt and saltpetre, and let it remain in the pickle for a week or to days, turning and rubbing it every day. Then bone it, remove all the gristle and the coarse skin of the inside part, and sprinkle F 494 HOUSEHOLD MANAGEMENT it thickly with parsley, herbs, seasoning, in the above proportions, taking care that the former are finely minced. Roll the meat up in a cloth as tightly as possible, bind it firmly with broad tape, and boil it gently 101‘ 6 hours. Immediately on taking it out of the pot, put it under a good weight, without undoing it, and let it remain until cold. Time.—6 hours. Average Cost, 3s. 6d. to 4s. Seasonabie at any time. Nole.-~Duriug the time the beet is in pickle, it should be kept cool, and regularly rubbed and turned every day. 821.—BEEF COLLOPS. (See Scotch Collops.) 822,—BEEF CROQUETTES. (Fr.--Croquettes de Bcreuf.) ingredients.+-4 ozs. of lean cooked beet, } a pint of gravy or stock, } an oz. of butter, 1} an 02. of flour, Q a teaspoonful of finely-chopped parsley, a pinch of nutmeg, salt and pepper, about 4 ozs., oi pasteh 1 egg, vermicelli or breadcrumbs, trying'iat. Method.-Chop the imeat very finely. Heat the butter in a small stewpan, try the oni0n slightly, stir in the flour, add the stock, and boil welt. Now add the meat, parsley, and nutmeg, season to taste, and when well mixed turn on a plate to cool. Roll the paste out to the thickness of foolscap paper, cut it into rounds of I} or 2 inches diameter, place a little oi the meat mixture on one half, moisten the edges of the paste, fold the other half over, making the croquette half-moon 01* crescent shape, and press the edges of the paste together. Brush them over with beaten egg, roll them in crushed vermicelli or bread-1 crumbs, and try in hot tat. Tina—From 40 to 50 minutes. Average Cost, 7d., exclusive of the meat. Sutllcient for I dish. 823.--BEEF CROQUETTES. (Fr.-—-See Veal Cro- quettes.) 824.--BEEF GALANTINE. (Frw-Galantine de Boeut.) Ingredients.--I lb. of lean beef, f a lb. of bacon, 6 ozs. bf breadcrumbs, 2 eggs, {- of a pint of stock, salt and pepper. Method—Cut the beef and bacon into small pieces, add the bread- crumbs, a liberal seasoning of salt and pepper, and mix well to- gether. Beat the eggs, add to them the Stock, and stir into the dry ingredients. Shape the mixture into a short thick roll, tie it in a RECIPES FOR COOKING BEEF 495 buttered pudding cloth, boil gently in stock or water for 2 or 2} hours, then press until cold. Before serving, brush over with dissolved meat glaze, and decorate with creamed butter, or aspic jelly. Times—To cook, from 2 to 2} hours. Average Cost, Is. 9d. 825.—-BEEF, HASHED, (Fr.—Hachis de Boeuf.) Ingredlents.--I lb. of cold roast beef cut into slices, i onion sliced, 2 ozs. of streaky bacon, I oz. of butter, i Of a pint of Spanish and Tomato sauces in equal proportions. Method.—Melt the butter, add the bacon cut into dice, then the onions, and try a light brown. Now lay in the slices of meat, pour the sauces over, and cook slowly for i an hour, without boiling. Dish up neatly with croutes of bread fried in fat as garnish. Time.-—-About } of an hour. Average Cost, Iajbdato 13. 9d. 826,—BEEF, HASHED. (Fr,-Hachis de Boeuf.) Ingredients.--i lb. of cold roast beef cut into slices, I pint of stock, Ii ozs. of butter, 1} ozs. of beef dripping, I} ozs. of flour, I sliced onion, I small sliced carrot, 4} a. sliced turnip, a bouquet-garni (parsley, thyme,T bay-leaf), 6 peppercorns, salt and pepper. Method.--Trim off the brown outside arts of the meat, remove the bones, and break them into small pieces. Melt the dripping in a stew- pan, put in the bones, trimmings of meat, bouquet-garni, and vege- tables, iry until well browned, then drain oil the fat. Cover with cold water, add the peppercorns and a little salt, boil gently for at least 2 hours, then strain and remove the fat. Melt the butter in a stewpan, put in the flour, and stir over the fire until a brown rOux is formed, when add I pint of the Stock from the bones, and stir until boiling. Let the sauce simmer gently for 20 minutes, then add seasoning to taste, and when slightly cooled lay in the slices of meat, draw the sauce- pan aside, cover closely, and let it remain for about i an hour, where the contents will be kept hot without boiling. Garnish with crotites of fried bread, or groups of turnips and carrot cut into dice or julienne strips, and boiled separately, 'l‘lme.--About 1 hour, after the stock is madei Average Cost, Is. 4d., to Is. 6d. Suiilclent for 3 or 4 persons. 827.—-BEEF, CURRIED. (Fm—Kari de Bmuf.) Ingredients—2 lb. of lean tender uncooked beef, I} pints of stock or water, 2 ozs. of butter, I dessertspoonful of flour, I dessertspoon- iul of curry-powder, I teaspoonful of curry-paste, I sour apple, 2 496 HOUSEHOLD MANAGEMENT small onions coarsely-chopped, 1 dessertspoonful oi lemon-juice, salt, 4 ozs. of rice. Method.—Cut the meat into slices about i an inch thick and 1 inch square. Melt the butter in a stewpan, iry the meat quickly and lightly, then take it out on to a plate, put in the onion, flour, and curry-powder, and try gently for 10 minutes. Add the stock, curry-paste, apple sliced, and salt to taste, boil, replace the meat, cover closely, and cook gently for 1} hours. Boil the rice, drain and dry thoroughly. When the meat is done, remove it to a hot dish, season the sauce to taste, add the lemon-juice, and strain over the meat. The rice should be served separately. Timefi-About 2 hours. Average Cost, 2s. to 28. 6d. Sumclent for 5 or 6 persons. 828.—BEEF FRITTERS. (Fr.—Beignets de Boeuf.) ingredients—i of a 1b. of cold roast beef, 6 028. of flour, 2 tablespoon- fuls of oiled butter, } of a pint of tepid water, the whites of 2 eggs, } a teaspoonful of powdered mixed herbs, the rind of 1» a lemon, a good pinch of nutmeg, salt and pepper, trying-tat. Method.—Chop the meat finely. Mix the flour, tepid water and melted butter into a smooth batter, add to it the meat, herbs, lemon rind, nutmeg, salt and pepper to taste, and lastly the stiffly-whipped whites of eggs. Have ready a deep pan of hot fat, drop in the mix- ture in tablespoonfuls, and try until golden-brown. Drain well, dish in a pyramidal form on a folded napkin or dish-paper, and garnish with fried parsley. The mixture may be varied by the addition of a tea- spoonful oi powdered sage, and a tablespoonful of parboiled and finely- chopped onion, instead of lemon-rind and nutmeg. Tlme.--~To prepare and cook, about I hour. Average Cost, 0d., ex~ elusive oi the meat. Sullicient for 4 or 5 persons. 829.—BEEF OLIVES. (Fr.-~—Olives de Bceuf.) Ingredients—1} lb. of rump steak, veal forcemeat (see Forcemeats), { of a pint of either Espagnole or brown sauce. Method.--Remove all fat from the meat, cut it intd very thin slices, about 4 inches long and 2 inches wide, and flatten them with a wet cutlet-bat or rolling pin. Prepare the forcemeat as directed, spread a little on each slice of meat, roll up tightly, and tie securely with twine. Have the brown sauce ready in a stewpan, bring it to boiling point, put in the olives, and simmer gently ior about I hour. Remove the strings, arrange the olives in 2 rows on 9. bfid of mashed potato, and strain the sauce over, RECIPES FOR COOKING BEEF 497 'f‘fme.--I hour to cook. Average Cost, about 2s. 6d.to3s. Sufficient for 6 or 7 persons. d.1;Ilp'rs.—Sausage meat may be used instead of forcemeat in preparing this 18 830,—BEEF ROLLS OR OLIVES. (Another'Method.) Ingredients—*1} 1b. of rump steak, veal forcemeat (see Forcemeats), i of a pint of stock or water, 11- ozs. of butter, I oz. of flour, I small onion sliced, a few slices of carrot, salt and pepper. Method—Prepare, stufi, and bind the olives as in the preceding recipe. Heat the butter in a stewpan, fry the olives until their entire surface is lightly browned, then remove them from the stewpan. Now put in the carrot and onion, fry quickly for 3 or 4 minutes, then sprinkle in the flour, fry brown, pour in the stock, and stir until boiling. Re- place the olives in the stewpan, add salt and pepper, cover with a greased paper and the lid of the stewpan, and simmer slowly for 1% hours. Remove the strings, dish the olives on a bed of mashed potato, season the sauce to taste, and strain it over them. Tlme.—About 2 hours. Average Cost, as. to 2s. 4d. Sufficient for 6 or 7 persons. 83I.—BEEF, RIB BONES OF. Ingredients.--Rib bones, I carrot, I turnip, I onion finely Chopped, } of a. pint of good gravy, salt and pepper, mashed potato. Method.-The bones should have on them a slight covering of meat. Peel the carrot and turnip, scoop out small pea shapes with a special cutter, or, if more convenient, cut them into dice. Saw the bones into pieces 3 inches long, place them in a stewpan with the turnip, carrot and onion, add the gravy, and season to taste. Stew very gently until the vegetables are tender, and serve piled within a border of mashed potato. Tlme.-About 2 of an hour. Average Cost, exclusive of the bones, 4d. ' Seasonabie at any time. I 832.--BEEFSTEAK, GRILLED Ingredients—I} lb. of steak cut off the fillet, rump, sirloin or tenderloin, 11- oz. of butter, salt and pepper. Method—Grilling is a very simple process in cookery, the success of which depends almost entirely upon the fire being clear bright and free from smoke. A handful of salt will assist in clearing the fire; it shOuld be sprinkled on the top a few minutes before required for 498 HOUSEHOLD MANAGEMENTT use. Before using the gridiron it should be heated and -the bars well rubbed with paper, and afterwards with fat or suet, to prevent the meat sticking to them. The chief point in grilling is to quickly harden the outside of the meat, in Order to keep in the flavour and goodness, and this result is achieved more quickly if the meat be brushed over with salad-oil or warm butter before grilling. The steak should be turned frequently, by means of steak-tongs, or failing these a fork, which must not, however, be thrust into the lean part of the meat to make holes through which the juices of the meat would escape. A steak cooked to perfection should be 'very dark on the outside, and the inside red and full of gravy. When done, spread the butter lightly on the surface, sprinkle with salt and pepper, and serve on a very hot dish. If liked, the dish may be garnished with watercress or scraped horse- radish. Oyster sauce, grilled or baked tomatoes, or fried onions, are frequently served with beefsteak; they must always be cooked first, as the shortest possible time must be allowed to elapse between the steak leaving the grill and being served. Timeq-ro to is minutes, for steaks of average thickness. Average Cost, rs. 2d. to rs. 4d. per 11). Sulllcient, for 4 persons. Drnnnnr Susan '0! BssrA-The Scots breed of cam is esteemed the first in ality. Each count has its particular season, and the London and other large markets are supplied y those coun- ties w ere animals, from local circumstances, are in the best condition. Thus, the season in Norfolk and Suflolk, from whence the Scots come, begins about Christmas and ends about June, their lace being then taken by grass fed oxen. A large uantity of most excellent beef is sent from Scot- d,sndsumeof thebesthndonbutcherssresup 'ed tromthissource. 833.-BEEFSTEAK, FRIED. Ingredients-wt} lb. of rump steak, salt and pepper, butter or trying- 11m Method.—Although this method of cooking steaks is not to be re- commended, it is often more convenient than grilling, and with proper care the tender juicy qualities of the steak may be preserved, but it is less easily digested, in consequence of the fat in which it is fried. Make the butter or fat hot in a frying-pan, have sufficient to barely cover the bottom of the pan, put in the steak, fry one side quickly, then turn and fry the other side. When the entire surface is browned and hardened the cooking should be done a little more slowly, to avoid burning the fat in the pan, the steak being repeatedly turned. The steak may be served with a little butter spread lightly on the surface, or with gravy. To make this, drain off all the fat, add a little boiling water to the sediment in the frying-pan, season with salt and pepper, boil up, skim, strain, and serve round the dish or separately in a sauce-boat. Timer—From 10 to 15 minutes. Average Cost, from 1s. 2d. to rs.4d' per lb. Sufficient for 4 to 5 persons. RECIPES FOR COOKING BEEF 499 834.--BEEFSTEAI< AND FRIED POTATOES. (Fr.—Bifteck aux Pommes de Terre Frites.) Ingredients.—-2 lb. of rump steak, I} ozs. of butter, I good tea- spoonful of finely-chopped parsley, 4} a teaspoonful of lemon-juice cayenne, salt, 4 or 5 potatoes, frying-fat. Method.—~Knead the butter, parsley, lemon-j nice, and. a little cayenne together, spread the mixture smoothly on a plate, and put it aside, to becOme firm and cold. Peel the potatoes, cut them across into slices, and dry thoroughly in a cloth. Have readya deep pan of iat, put the potatoes into a irying-basket, lower them into the lat, and cook until tender. Stand the basket and potatoes on a plate or baking sheet until the fat boils up again, then. replace them in the pan, and fry for 2 or 3 minutes to make them crisp Meanwhile, grill the steak over a. clear bright fire (see p. 497), and stamp the maitre d’hOtel butter into rounds, by means of a small cutter. Serve the steak on a hot dish, garnished with the potatoes, with the pats of butter placed on the top 0t it. Timers-7 to 10 minutes to cook‘ the steak, according td thickness. Average Cost, 2s. 6d. to :9. rod. Sufficient for 5“ or 6 persons. 835.--BEEFSTEAK PIE. (FL—Pate de Bceuf.) lngredients.-—2 lb. oi beefsteak, I tablespoonful of flour, I level tea- spoonfiil. of salt, } a'ueaspmnf'ul of: pepper, the yolkroi' mempufi paste or short crust paste. Method.-—Cut the meat into thin slices, about 3 inches in length and width, but bf no particular shape. Mix' the flour, salt, andi peppler together on a plate, dip the slices of meat in the mixture, and place" them in a pie-dish, which1 should be‘ sufliciently small to allow the meat to be well raised in the centre, and thus give to the pie a desirable plump appearanCe. Sprinkle the rest of the seasoning mixture'between the layers of meat, and pour in enough boiling water to 5? till the dish. Make the paste as directed, roll it’ out to a suitable thickness, invert a pimdish of the same size as‘ the one filled with meat? in the centre of the paste, and cut round, leaving a margin of about i1 of an inch. Line the edge of the dish with the trimmings, for paste is always lighter whemnoq reqnlled. But on the cover; case: it welh over the raised meat" for which purpose the 1, of an inch margin was allowed, moisten and press the edges together, and notch them at regular intervals: Make a hole in the centre of the. top, decorate with leaves, and brush over- with the yollm oh eggs The pien must be baked in a hot oven until thtr paste has risen and set; afterwards it must be cooked more slowly, otherwise the: passe will: be over- baked before the mean is done Before serving, pour int nhnough the 500 HOUSEHOLD MANAGEMENT hole in the top either a little beet gravy, or hot water seasoned with salt and pepper. Time.--To bake the pie, about 2 hours. Average Cost, 2s. 6d. Suiilcient ior 6 or 7 persons. Nata—Ii preferred, the meat may be partially cooked before covering with paste. In which case it should be closely packed in a pie-dish or baking- dish, covered with an inverted dish or tin, and gently cooked in the oven for about 1} hours. A saucepan is not. to be recommended for this pre- liminary process, for unless the meat is closely packed it is apt to curl up and lose its shape. The meat must be transferred to a cold pie-dish, and al- lowed to cool slightly before being covered with paste. 836.-BEEFSTEAK AND KIDNEY PIE. (Fr.—-P5.té de Bceui et de Rdgnon.) Ingredients.—The same as the preceding recipe, with the addition of 2 sheep’s kidneys, or 1} a lb. of ex kidney. Method.—Cut the kidney into thin slices across, place 1 on each slice of meat, roll up tightly, and put the rolls on end in the piedish. In other respects proceed as directed in the recipe for “ Beeisteak Pie." Time.—About 2 hours. Average Cost, 3s. Suiflclent for 6 or 7 persons. 837.--BEEFSTEAK AND OYSTER PIE. (Fr.--P€tté de Boeui aux Huitres.) Ingredients.--The same as the preceding recipe, substituting 2 dozen sauce oysters for the kidney. Method.-Beard the oysters, and blanch the beards in the oyster liquor, which must be re-heated, seasoned,strained and added to the gravy in the pie just before serving. Place an oyster on each slice of meat, roll up tightly, and put the rolls on end in the piedish. See “ Beeisteak Pie ” tor directions for making. Time.-About 2 hours. Average Cost, 4s. 6d., Suiileient for 6 or 7 persons. 8 38.—-BEEFSTEAK AND POTATO PIE. (F r.-—Péité de Boeui et de Pommes de Terre.) Ingredients—1} lb. oi beefsteak, potatoes to fill the dish, 1 small onion parboiled and finely-chopped, r tablespoonful of flour, 1 teaspoon- iul of salt, 1} a teaspoonful oi pepper, short crust paste. Method.-Peel the potatoes, and cut them into thick slices. Cut the meat into thin slices, about 2 inches long and an inch wideJ Mix RECIPES FOR COOKING BEEF 501 the flour, salt and pepper together on a plate, dip the slices of meat in the mixture, and roll them up tightly. Line the bottom of the pie- dish with slices of potato, sprinkle with salt and pepper, cover with rolls of meat, and add a little onion, but use it very sparingly unless the flavour is much liked. Repeat until the dish is full, add boil~ ing water to ifill the dish, and cover with paste (see Pastes). Bake for 2 hours in a moderately hot oven, and, before serving, pour a little hot beef gravy, or hot water seasoned with salt and pepper, through the hole in the top. Time.--To bake, about 2 hours. Average Cost, 2s. to 2s. 2d. Sufficient for 5 or 6 persons. 839.---BEEF AU GRAT-IN. (Fr.—--Boeuf au Gratin.) Ingredients.-{- of a lb. of cold beef, very finely minced, I oz. of butter I oz. of flour, § of a pint of stock, I small Spanish onion sliced, I small onion, a few slices of carrot, a bouquet-garni (parsley, thyme, bay-leaf), Salt and pepper, breadcrumbs. Method.—Break up the bones, put them into a stewpan, add the trimmings off the meat, the small onion, bouquet-garni, carrot, and a seasoning of salt and pepper. Cover with cold water, simmer gently for I hour, then strain and add stock or water to make up i of a pint. Melt the butter in a saucepan, fry the Spanish onion until lightly- browned, then add the flour and stir and cook slowly until it acquires a nut-brown colour. Put in the stock, stir until boiling, season to taste, simmer gently for 20 minutes, then strain and add to the meat. Fill well-buttered scallop shells with the preparation, cover rather thickly with breadcrumbs, and add a few bits of butter. Bake in a moderate oven until the surface is nicely browned, then serve. Time.-To bake, from 10 to I 5 minutes. Average Cost, 1s. 3d. 84o.-BEEFSTEAK PUDDING. (Fr.--Pouding de Bcsuf a l’Anglaise.) lngredlents.--2 lb. of beefsteak, I tablespoonful of flour, I level teaspoonful of salt, } a teaspoonful of pepper, I lb. of suet paste. Method.—Cut the meat into thin slices, about 3 inches in length and Width, but not necessarily uniform in shape. Mix the flour, salt and pepper together on a plate, and dip each slice in the mixture. Make the paste as directed, cut Ofi about 1» of it, and put it aside for the lid, roll out the remainder to the size of the basin, which must be pre- Viously well greased. Line the basin with the paste, put in the meat, Sprinkle the rest of the seasoning mixture between the layers, and 50¢ HOUSEHOLD MANAGEMENT leave spaces to admit waters thus preventing the pudding be" coming too dry. Three~quarters fill; the basin with boiling water, which extracts less of the juices of the meat than cold water, put on the cover, and moisten and seal the edges. It the pudding is to be boiled, tieover! a scalded and floured pudding doth. If steamed,cover with a greased paperi Let the water be quite boiling, put in the pudding, and boil lot 31} hours, on steam for 4 hours. Time.--From 4 to 4} hours to ebok. Average Cost, 2s. 4d. Sufficient for 5 or 6 persons. 84I.—BEEFSTEAK AND KIDNEY PUDDING. (Fr.—Pouding de Boeuf et de Rognon.) Imredients.-The Same as in the preceding retipd, with the addition of 2 sheep’s kidneys, or I} a lb. of ox kidney. Method.--Cut the kidney into thin slices 3 inches long and 2 inches wide, dip them in the seasoning mixture, place one on each slice of meat, roll up tightly, and place the rolls on end in the basin. In other respects, proceed as directed in the recipe for “ Beetsteak Pudding.” Time.-—4. to 4% hours. Average Cost, as. 64. Sufficient for 5 or 6 persons. 842,—BEEF PALATES. T0 DRESS. (see Ox Palates Stewed.) 843.--+BEEF QUENELLES EN CHAUDFROID. (Ft.¢~Quenelles de Baeuf en Chaudfroid.) Ingredients.—1 lb. of lean beefsteak, 1» of a pint of Espagnole sauce, of a pint of Tomato sauce Qsee Sauces), i» of. a. pint of aspic jelly, (see Aspic), 1} an 02. of leaf gelatine, 2 eggs, 2 olives, 2 anchovies, salt and pepper. For the panada “t 02. of butter, 2 has. of flour, } of a pint of stock. For the garnish, hard-boiled white of egg, coarsely- chopped aspic jelly, and salad. Method.-—Make the quenelles according to- recipe for yeal quenelles, pounding the fillets of anchovy and the stoned olives with the meat- Shape ,and peach the quenelles, and, when cold, coat 6 0t them with the Espagnole sauce, in which 4. or 5 sheets of gelatine have been dis— solved, and 6 with tomato sauce, which must also be stifiened. with gelati'ne. DeCorate the quenelles with small, fancifully-cut pieces of white of egg, and pour over them the nearly cold liquid aspic jelly. Arrange the quenelles on a bed of crisp salad, alternating the colours, intersperse and garnish with small tufts of endive and chopped aspic jelly, and serve cold. Time.—2 or 3 hours. Average Cost, 3s. Sufficient for a dish of 12 quenelles. RECIPES FOR COOKING BEEF 503 844.—-BEEF, PICKLE FOR. Ingredients.—4 quarts of cold water, 1 lb. of common salt, 6 ozs. oi brown sugar, i 01 an oz. of saltpetre. Method.--Boil the above ingredients together for IQ minutes, skim- ming irequently. Strain into an earthenware vessel ; when cold, put in the meat, and let it remain in the pickle ior 10 days. If not Completely immersed, it must be turned every day. 845.-—BEEF, PRESSED. Ingredients.—Brisket of beef salted according to recipe 844, 1 onion, 1' carrot, i» a turnip, a bouquet-garni (parsley, thyme, bay-leaf), ro peppercorns, glaze. Method.—Wash the beef well in cold water, put it into a saucepan with Sufficient warm water to cover it, boil up, skim well, add the prepared and sliced vegetables, bouquet-garni, and peppercorns, and simmer gently until the bones can be easily removed. Take the meat out of the saucepan, and having removed the bones, press it between 2 boards or dishes until cold. Brush over with glaze before serving. 846.--BEEF, DRY PICKLE FOR. lngrodlents.--t lb. of common salt, 2 ozs. of brown sugar, { of an 02. of saltpetre, i» a teaspoonful of ground black pepper. Method.--Pound the above ingredients in a mortar until reduced to a. fine powder. Rub them well into the meat, which must be turned and rubbed every day for 7 or 8 days, or until it is sufficiently salt. Note.--Before applying dry pickling or salting ingredients, it is as well to rub the meat all over with common salt, and allow it to drain for 24 hours, 847.—BEEF, SPICED. Ingredients.—ro or 12 lb. of pickled beef (see recipe No. 844), 1 dessertspooniul of black pepper, 1} a teaspooniul oi ginger, 1 salt- spoonful oi powdered cloves, 1 saltspoonful of grated nutmeg, } a saltspoonful of ground mace, 1 glass of claret or port wine. Method.--Drain the beet from the pickle, mix together the above ingredients (except the wine), and sprinkle them over the entire surface 0i the meat, which must then be rolled, bound, and skewered intq a. good shape. Put the meat into an earthenware stewpot with a lid,r pour over it the wine, cover the top of the vessel with 2 or 3 thick- nesses of greased paper, and put on the lid. As no other liquid than the wine is added, it is absolutely necessary that the steam generated should be kept within the vessel, and ior this purpose the lid is irequently covered with a paste of flour and water, The meat should be cooked 504 HOUSEHOLD MANAGEMENT slowly in the oven for about 4 hours, and then pressed between 2 boards or dishes until cold. 848.—BEEF, SPICED. (Another Method.) Ingredients.—ro or 12 lb. of thin flank of beef, } an oz. of saltpetre, 1} an oz. of bay-salt, } of an oz. of black pepper, 1» of an oz. of powdered allspice, } a teaspoonful of ground ginger, } of a teaspoonful of ground cloves, } of a teaspoonful of ground mace, 3 ozs. of common salt, 3 ozs. of brown sugar. Method—Remove any bones, skin, and gristle, and rub the beef well with the bay-salt and saltpetre, previously reduced to a powder and mixed together. On the following day mix the pepper, allspice, ginger, cloves and. mace together, and rub them well into the meat. Add the common salt and sugar to the brine in the vessel, turn and baste the meat for a fortnight, then wash it in cold water, roll and bind securely with string, and boil in the usual manner. The aitch- bone, round, or any other part may be spiced instead of the flank, and the time allowed lengthened or shortened to suit individual taste. Bane! or Burn—The name given to two sirloins not cut asunder. It was a favourite dish with our ancestors, and is still served at banquets ot a special character. 849.-—BEEF SAUSAGES. (Fr.-—Saucissons de Boeuf.) Ingredients.-2 lb. of lean beef, 1 lb. of beef suet, {- of a teaspoonful of powdered allspice, salt and pepper, sausage-skins, frying-fat. Method.—Chop both beef and suet as finely as possible, add the all- spice, salt and pepper to taste, and mix well. Press the mixture lightly into the prepared skins, prick well, and fry in hot fat until cooked and well-browned. When sausage skins are not available, the mixture may be shaped into small cakes, which should be floured before frying. Tlme.—To fry, 10 to 15 minutes. Average Cost, 25. 6d. 850.—- BEEF, HUNG, TO PREPARE. lngredlents.-To a piece of meat weighing from 12 to 16 lb. allow } a lb. of bay-salt, } a lb. of coarse brown sugar, 1 oz. of saltpetre, 1} an 02. of allspice, } an oz. of peppercorns. Method.—The meat should be hung in a cool dry place as long as is consistent with safety to make it tender, but it must not be allowed to decompose in the least. Pound the above ingredients in a mortar until reduced to a powder, and when the meat is ready, rub the entire surface with the preparation, going carefully between the muscles and under the flaps of the meat. Let it be turned every morning for 14 days ; at the end of that time roll it tightly in a cloth, and hang it in a warm (not hot) dry place for 3 weeks. When a smoky flavour is desired, the beef should be hung where it would receive the smoke. BEEF ENTREES. p! ..."...v '4 2‘ -' ‘ ‘Uf'z‘ ya '73va -_ 9.1 "'f. ,. I. Fillets of Beef (Parisienne). 2. Fillets of Beef (Pompadour). 3. Fillets of Beef (Viennoise). 35 ENTREES 5". “y m _ WV'Qrw ‘n f "1 -.—-;rr ¢. £ ; .4' '. I. Sweetbreads in Aspic Border. 2. Beef R011, 3. Curried Beef and Rice. or Galantine. ’5“ ‘ RECIPES FOR COOKING BEEF 505 but not the heat, from a. wood fire. Meat treated in this manner may be kept for a long time. The pickle, after being boiled and well skimmed, may be used again. 851.--BEEF, 'BOILED. (Fr.—Boeuf Bouilli.) Ingredients.—Salt beef, turnips, carrots, onions, peppercorns, bouquet. garni (parsley, thyme, bay-leaf), suet dumplings, if liked. .Method.--The aitchbone, round, and brisket are all suitable for boil- ing. In boiling meat a certain proportion of the nutritive qualities escape into the water, and the liquor should therefore be utilized for soup, when it is not too salt for the purpose. With this end in view the liquor should be reduced to the smallest posS1ble quantity by using a boiling-pot just large enough to contain the joint, with barely suffi cient water to cover it. The meat must be skewered, or bound with tape into a compact form. The water in which it is immersed should be warm unless the meat be very salt, then cold water is necessary to extract some of the salt (see Notes on Boiling Meat, p. 406). In either case, it should be heated gradually to boiling point, and well skimmed. With a joint weighing from to to 14 1b., an allowance should be made of 2 or 3 medium-sized onions, 2 large or 4 small carrots, I large or 2 small turnips, and 12 peppercorns. The onions should be kept whole, the turnips cut in thick slices, and the carrots lengthwise into 2 or 4 pieces. They should be added after the liquor has been Well skimmed. When suet dumplings form part of the dish, they should be put into the liquor i an hour before serving, the liquor being previously brought to the boil. To serve, replace the tapes and skewers with one or 2 silver skewers, pour some of the liquor round the dish, and garnish with the vegetables. Tlme.--From 20 to 30 minutes to each lb. (see p. 490). Average Cost, 8d. to rod. per lb. Seasonable in winter. Tits Action or SAL'I’ on Mum—Salt wh applied to meat, extracts the juices in large quan- tities. The salt, and watery juices form a saturated solution or brine, which is absorbed into the tissues of the meat, and being strongly antise tic preserves it from putretaction. In addition to its antiseptic action, salt contracts the fibres o the muscles, and excludes the air from the interior of the meat. The astrin t action of saltpetre, or nitre, is much greater than that of commm salt, and if used too freely ren era the meat to which it is applied very hard. In small quantities it intensifies the antiseptic action of salt, and preserves the colour at meat, which the action of salt alone destroys. Salt and saltpetre preserve the fibre of meat from decay, but d rive it to a con. siderable degree of the nutritive juices; these antiseptics should, therefore, be u in moderation Soyer’s Recipe for Preserving the Gravy in Salt Meat, when it is to be served cold. Fill 2 tubs with cold water, into which throw a few pounds of rough ice; when the meat is done, put it into one of the tubs of ice~ water, let it remain 1 minute, then take it out, and put it into the other tub. Fill the first tub again with water, and continue this process for about 20 minutes ; then set it upon a dish, and let it remain until quite cold. When out, the fat will be as white as possible, and the whole of the gravy will have been saved If there is no ice, spring Water will answer the same purpose, but will require to be more fre- quently changed. 506 HOUSEHOLD MANAGEMENT 852.--BEEF FILLETS, MIGNONS, NOISETTES, TOURNEDOS and GRENADINES. A fillet of beef is the undercut of a sirloin, and its weight varies from 7 lb. to 1 1 lb. Only a part of it can be cut into the small round pieces known respectively as fillets, mignons, noisettes, tOurnedos and grena- dines. As a rule mignons are out rather thin and small, and tournedos sometimes slightly oval, but otherwise the varieties enumerated are identical except in name, and any directions given for dressing one variety is applicable to all. In the Metropolis the usual charge for fillet of beef is 1s. 2d. per lb. As nearly the whole of it can be utilized, when sliced for grilling, it is almost aseconomical as many lower-priced joints which contain a large amount Of bone; but only a part Of it Can be used ,for fillets, and they are therefore expensive. The leaf: parts, which are too small to cut into fillets, may be made into a pie, pudding, sauSages, or “ Filets de Bceuf Viennoise,” No. 882; it would be a waste of material to put meat of such good quality into the stock-pot. The fillets should always be cut stress the grain of the meat, they are usually from 2 inches to 21} inches across, and i an inch to i of an inch in thickness. 8 53.-*-~BEEF FRIZZLED. Ingredients.-~—Slices of cold meat, fat of beef, cold potatoes, 1 finely chopped onion, salt and pepper. Method—Cook some pieces of fat very slowly until as much liquid fat as is required is obtained, then strain and return to the frying-pan. Make quite hot, put in the meat, fry quickly until lightly browned on. both sides, then remove and keep hot. Put in the onion, fry until nicely-browned, then add the potatoes, and season carefully with salt and pepper. Press them well down in the pan, fry until well browned, then turn and fry the Other side. Arrange on a hot dish, place the meat on the top, and serve with a little gravy. Time.-~About 25 minutes. 854.--BEEF GOBBETS. Ingredients-11} lb. of lean tender beef, 2 tablespoonfuls of rice, 1 small carrot shredded, 1} a. small turnip shredded, I strip of celery shredded, a bquuet-garni (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves, 1 blade of mace, sippets of hot buttered toast. Methods-ABM the meat into small dice, put into a stewpan with just sufficient hot water to cover, and simmer very gently for 40 minutes. Wash and drain the rice, and now add it, with the carrotv turnip and celery, to the contents of the stewpan. Tie the bouquet* garni, peppercorns, cloves and mace in muslin, place in the etewpanv add boiling water to barer cover the whole, and salt: to IaSte. Cons RECIPES FOR COOKING BEEF 507 time: to cook slowly for 4.0 minutes longer, adding more water if asses? sary. Remove the muslin and its contents, and serve the gobbcts on the sippets of toast, which must be previously arranged on a hot dish. Times-“About 1 hour 20 minutes, to stew the beefH Average Cost, ts. 9d. Sumclent for 4 or 5 persons. Seasonablo at any time. 855.--+BEEF GOBBETS. (Another Way.) Ingredients-4 lb. of lean tender beef, a!» ozs. of butter, I shallot finely-chopped, 1} a teaspoonful of finely-chopped parsley, I dessert, spoonful of mushroom ketchup, walnut liun or some sharp sauce, breademmbs, {- of a teaspoonful of finely-grated lemon-rind, nutmeg, salt and pepper. Method.--Cut the meat into small dice, and sprinkle rather liben- ally with grated nutmeg, lemon~rind, salt and pepper. Heat the butter in a stewpan, fry the meat until lightly browned; then season and sprinkle over the shallot and parsley, and cook a iew minutes longer. Cover with gravy, stock or water, stew as gently as Possible for I hour and add the ketchup. Junn intqa buttered bak- ing-dish, cover with breadcrumbs highly seasoned with salt and pepper, and add a few bits bf butter. Bake in a moderate oven .until nicely browned, and serve in the dish with some suitable sauce, Tlmo.--About 1* hours. Average Cost, 18. 4d. Sumclant for z or 3 persons. Seasonablo at any time. 856.—~BRISKET OF BEEF. Fr.~—-Poitrine de Bmuf a la Flamandep Ingredients.-—6 lb. of brisket of beef, slices .of bacon, 2 carrots, I onion, a bouquet-garni (parsley, thyme, bay-leat), 3 cloves, 1 blade of mace, } of a teaspoonful of allspice, IO peppercorns, salt and pepper, 1 pint of brown sauce, No.. 23 3, stock or water}; Method.-Cover the bottom of a stewpan with slices of bacon, pulr in the meat, lay slices of bacon on the top of it, and add the bouquet- Rarni, cloves, mace, allspice, peppercorns and a few vegetable trimmings. Nearly cover with stock or water, cook very gently for 5 orb hours, adding more stock or water to replace that Which boils away, and taking care to keep the stewpan clbsely covered. Make the "brown sauce as directed, using the stock from the stewpan when none other is available. Cut the vegetable into dice, cook in stock or water until tender, and add them to the sauce. The meat should ‘be glazedl garnished with a little vegetable, and Served on a hot dish. Tlme.--5 or 6 hours. Average Cost, 43. 6d. Seasonable at any time. 857.-BROWN erw. (FL-wRagofit brune.) Ingredients—r} lb. of neck oi beef, i} ozs. of butter or fat, i} ozs. of 508 HOUSEHOLD MANAGEMENT flour, 1 onion sliced, I carrot, } a. turnip, 1 pint of water, 2 tablespoon- fuls of vinegar, salt, pepper. Method.—Cut the meat into pieces convenient for serving, pour over them the vinegar, let them remain for at least I hour, turning two or three times, then drain and dry well. Cut some of the carrots into julienne strips, and put aside until wanted. Heat the butter or tat in a stewpan, fry the meat quickly until lightly-browned, then take it out, and put in the onion and the remainder of the carrot and turnip. Fry brown, then sprinkle in the flour, stir and cook until nicely-browned, and add the water. Boil up, stirring meanwhile, simmer gently for r 5 minutes, then cool slightly and put in the meat. Season to taste, and cook as slowly as possible for 2} hours (see “ Notes on Stew' ing ”). Arrange the meat neatly on a hot dish, strain the sauce over. and garnish with the shredded vegetables, which must be previously cooked until tender in a little stock or water. Tlme.--To stew, 2} hours. Average Cost, 18. 4d. Sumcient for 3 or 4 persons. Seasonable at any time. 858.—BUBBLE AND SQUEAK. Ingredients.-—Thin slices of cold roast or boiled beef, cold mashed potatoes, cold greens of any kind, 1 onion shredded, butter or dripping, salt and pepper, vinegar if liked. Method.—Melt a little butter or fat in a frying-pan, put in the meat, fry quickly until lightly-browned on both sides, then remove and keep hot. Put in the onion, try until brown, add the potatoes and greens, and season to taste. Stir until thoroughly hot, then add a little vinegar. if liked, and turn on to a hot dish. Place the slices of meat on the top, and serve. Time.--About 20. minutes. 859.—-~BEEF BRAISED. (Fr.—-—Bmuf Braisé.) Ingredients.--4 to 6 1b. of fresh brisket of beef, 2 carrots, 1 turnip. 2 or 3 strips of celery, I or 2 leeks, 1} a lb. of button onions, a bouquet- garni (parsley, thyme, bay-leat), 12 peppercorns, salt, stock, a. few slices of bacon. For the sauce: I} ozs. of butter, 1} ozs. of flour, stock. Method.--Turn about a. {- oi a. pint each of carrot and turnip with a large-sized, pea-shaped cutter, and put them and the button onions aside. Slice the remainder of the carrot and turnip, the leeks and the celery, and place them in a stewpan just large enough to contain the meat. Lay the meat on the top of the vegetables, cover with slices of bacon, add the bouquet-garni, peppercorns, a little salt, and stock or water to nearly cover the vegetables. Put on a. close-fitting lid. and cook as gently'as possible for 4 or 5 hours. Meanwhile heat the butter in a smaller stewpan, add the flour, stir and cook slowly until RECIPES FOR COOKING BEEF 509 well-browned, and then add the stock, using that from the larger stewpan when none other is available. Stir until boiling, season to taste, boil for at least 10 minutes, then strain and use. The carrot and turnip dice and button onions must be cooked separately in well- fiavoured stock until tender, and they may be added to the sauce, or arranged in groups round the dish on which the meat is served. Tlme.--From 4 to 5 hours. Average Cost, 6s. Sufficient for :8 or 20 persons. Seasonable at any time. sea-BEEF, MINCED. Ingredients.-r lb. of cold roast beef, I} ozs. of flour, 1} ozs. of butter, I onion coarsely-chopped, 1 small carrot, } of a small turnip, a bouquet- garni (parsley, thyme, bay-leaf), 6 peppercorns. Method.--Remove the bones, and the brown outside parts of the meat, put them into a stewpan with the herbs, peppercorns and vege- tables, cook them slowly for about 2 hours, then strain. Have ready the brown roux (or thickening), made by frying together the flour and butter until brown, add to it the hot stock, stir until it boils, then season to taste, and boil gently for 20 minutes. Chop the meat finely, or cut it into very small dice, put it into the sauce, cover closely, draw the stewpan to the side of the stove, and let it remain for i an hour, in order that the flavour of the sauce may be imparted to the meat. Before serving, the mince may be flavoured with mushroom ketchup, walnut liquor, Harvey's or other sauce, but these additions must be determined by individual taste. The mince may be garnished with fried potatoes or croutons or poached eggs; if served as a luncheon dish, it may be sent up in a. border of mashed potato. For another method of preparing the sauce, see “ Hashed Beef,” No. 826. Tiara—About 1 hour, after the stock is made. Average Cost, 3d. exclusive of the meat. Sufilcient for 3 or 4 persons. 861.--BEEF, POTTED. Ingredients.--2 lb. of lean beef, 2 ozs. of butter, 1 tablespoonful of water, a few drops of anchovy-essence, a good pinch each of powdered allspice, cloves, and mace, salt and pepper. Method.—Cut the meat into small pieces, put it into a jar with the water, sprinkle on the cloves, mace, allspice, and a little salt and pepper. Cover with a close-fitting lid and 3 or 4 thicknesses of but- tered paper, and place the jar either in a saucepan of boiling water, or in the oven in a baking-tin containing boiling water, which must be replaced as it reduces. Cook gently for about 3 hours, then pound well in a mortar, adding the gravy the meat has yielded, and a few drops of anchovy by degrees. Season to taste, rub through a fine wire sieve, press into pots, and cover with clarified butter, 5ro HOUSEHOLD MANAGEMENT Time-"To cook, about 3 hours. Average Cost, is. red. Suillclent for 4 or 5 small pots. 862.--BEEF, ROAST. (Fr.-—-Boeuf rfiti.) 1ngredlents.—Beef, beef-dripping. Hethod.-+~See notes on “ Roasting.” The joints usually roasted are the sirloin, ribs, and. aitchbones, and sometimes the round. When cooking a large sirloin, it is a good plan to cut off the thin end, and salt, cook, and press it like brisketh beef {see p. 845). When the joint to be roasted consists of r or 2 ribs of beef off a large animal, it may be made compact and easier to carve by removing the bones, and skewer-ing or tying the meat into a round form. The usual ac- companiments to roast beef are gravy and horseradish, or horseradish sauce (see No. 198). 863.--BEEF, ROLLED.I (Fr.—-Boeuf Farci, Sauce Piquante.) Ingredients.--~5 lb. of fiflet of beef, 2 glasses of port, an equal quantity of vinegar, forcemeat, No. 396, 1} a teaspoonful of pounded allspice. piquante sauce, No. 26 5, red currant jelly. Method-“Pour the wine and vinegar over the meat, let the prepara- tion remain tor 2 days, basting freqently meanwhile, and turning once at least. Drain well, flatten slightly, cover with forcemeat, roll up tightly, and bind with tape. Place the roll in a hakingdish, add the allspice to the liquor in which the meat was marinaded, and pour the whole intd the baking-dish. Cook gently for about 1 hour, basting frequently. Serve with piquante sauce and red currant jelly, or, if preferred, substitute brown sauce or good gravy.» Tlme.—To cook, about t hour. Average Cost, fillet of beef from 1s. id. to rs. 2d. per lb. Sufficient for 12 or more persons. Seasonable at any time. 864.—BULLOCK’S HEART, STUFFED AND BAKED (Fr.—-Coeur de Bceuf Farci.) b Ingredients.-A bullock’s heart, veal forcemeat (see Forcemeats), fat for basting, } a pint of good stock, red currant jelly. Method.-—Wash the heart in several waters, cut away any cartilage or gristle there maybe at the base, remove the lobes and the membrane, separating the cavities inside the heart. Drain and dry the heart thoroughly, make the forcemeat as directed, and put it inside the heart, cover the base with a greased paper to keep in the forcemeat, and tie round securely with tape or twine. Have ready in a deep baking tin 3 or 4 tablespoonfuls of hot fat , put in the heart, baste it well, and repeat the basting frequently during the 3 hours it must be allowed to cook RECIPES FOR COOKING BEEF 511 in a moderate oven. Half an hour before serving remove the paper, in order that the base of the heart may brown. Have the stdck ready boiling, transfer the heart to a no: dish, and keep it as nor as POSSIBLE. Drain the fat irorn the tin, sprinkle in a little salt and pepper, Pour in the BOILING stock, mix well with the sediment in the tin, bring to the boil, and strain. Serve with red currant jelly, a little gravy poured rdund the dish, and the remainder in a sauce-boat. Time.—-To cook, 3 hours. Average Cost, 2s. 6d. to 3s. Sumclent for 6 or 7 persons. 86 5.--BULLOCK’S HEART, BAKED. (Another Method.) Ingredients-“A bullock’s heart, onion stufiing (see Forcemeats), fat for basting, brown gravy or brown sauce, apple sauce. MethodaMProceed as directed in the previous recipe, substituting onion forcemeat for the herb iarce. _ Times-About 3 hours. Average Cost, irom ts. 9d. to as. Sumclent for 6 or 7 persons. 866.-—CANNELON 0F BEEF, (F r.-—Cannelon de Boeuf). Ingredients.--1 lb. of cooked beet finely-chopped, } a lb of cooked or raw ham or bacon finely-chopped, } a teaspoonful oi powdered mixed herbs, } of a teaspoonful of finely-grated lemon-rind, a pinch of grated nutmeg, 1 large or 2 small eggs, salt and pepper, gravyi Methodpltlix the beef, ham or bacon, herbs, lemon-rind, nutmegl and a good seasoning of salt and pepper well together, and moiSten With beaten egg. Form into a short thick roll, enfold in greased. Paper, and bake in a moderate oven for nearly 1 hour. Remove the Paper, place the roll on a hot dish, and pour over and round a little good gravy made from the bones and trimmings oi the meat. Tlme.—-To bake, from 50 to 60 minutes. Average Cost, 8d., in additiofii to the cold beef. Sufilclent for 6 persons. Seasonable at any time, 867.-—CANNELONS 0F BEEF. (Another Method.) Ingredients.—} a lb. of cooked beef finely-chopped, § of an oz. of butter, i an oz. of flour, a little gravy or stock, 1 teaspoonful of finely- Chopped parsley, i a teaspoonful oi powdered mixed herbs, salt and pepper, puff paste, 1 egg, vermicelli, trying fat. Method.--Melt the butter in a stewpan, add the flour, stir and cook, for 3 or 4 minutes, put in a i of a pint of stock, and stir until boiling, Put in the meat, parsley, herbs, and alittle salt and pepper, stir over the fire and add as much gravy or stock as is necessary to moisten the whole, but let the mixture be rather stifi. Spread on a plate until cold, then form into cork-shaped pieces, and brush, The ends ever with beaterv egg. Roll the aste out yery thinly, and cut it into 2} inch squares. Enclose a ion 0 meat in each piece of paste, coat with egg and crushed 512 HOUSEHOLD MANAGEMENT vermicelli, and fry in a deep pan of hot fat. Drain well, and serve garnished with crisply-fried parsley. Tlme.--To fry, about 10 minutes. Average Cost, 5d. or 6d., in addition to the meat. Sumcient—Allow 2 or 3 to each person. Seasonable at any time. 868.—-CHATEAU BRIAND STEAK. (Fr.—Ch5.teau- briand grille.) ~ Ingredients.--A double fillet steak, not less than 1} inches in thickness. salad-oil or melted butter. Merriam—Beet the fillet a little, trim it, brush ever with salad-oil or warmed butter, sprinkle on a little pepper, and let it remain 1 hour before cooking. Grill over a clear fire, and serve with mattre d’hotel butter and potato straws, or with gravy, demi-glace, tomato. or other suitable sauce. Tlme.—To cook 12 minutes. Average Cost,1s. 2d. to 1s. 4d. per lb. see-comma BEEF. (Fr.-—B of a pint of stock, Salt and pepper. Method.—Cut the meat into very small pieces, but do not chop it. Make the butter hot in a stewpan, fry the onion lightly, stir in the flour and cook a little longer, then add the meat and the stock, and simmer slowly for 40 minutes. Surround the dish with sippets of fried or toasted bread, and serve hot. Time.--To cook, 1 hour. Average Cost, 15. 4d. to 1s. 6d. Suilicient for 2 or 3 persons. 922.—SIRLOIN, ROAST. (See Roast Beef.) Onion: or ran Wonn Smwm.—'Ihe loin of beef is popularly suppOsed to have received the name 0! “ Sirloin ” from the tradition that it was knighted by Kin Charles II at Friday Hall, Chingford, On _the Merry Monarch‘s return from Epping Forest, when, ' hungry as a hunter,” he beheld with delight a huge loin of beef smoking upon the table. " A noble oint," cried the king. " By St. George, it shall have a title." 'lhen drawing his word, he raised above the meat, and exclaimed Vnth mock dignity, " Loin, we dub thee knight; henceforth be Sir Loan 1 ” Alas for the ingenuity of the inventor of the story, the plain facts of philology are against him, the word surloyn being found In Middle English in the fifteenth century, derived from Old Freudi, mlonge, fourteenth cenuiry, m, above, and longs, loin. 534 HOUSEHOLD MANAGEMENT 923.--SEA PIE. lngredients.—r lb. of beeisteak, i of a lb. of suet paste (see pastes), 1 small onion, I carrot, pepper and salt. Method.—Cut the steak into thin slices about 3 inches square, put them into a shallow stewpan, season with salt and pepper, barely cover the slices with boiling water, put on the lid, and simmer gently. Slice the carrot thinly, cut the onion into small pieces, and add them to the meat. Make the paste as directed, roll it into a round rather less than the top of the stewpan. Lay this on the top of the meat when it has simmered for i» an hour, replace the lid, and continue the cooking for 1} hours longer. When the pie is done, cut the paste into 4 pieces, and remove them carefully irom the stewpan to a plate ; arrange the meat and vegetables neatly on a hot dish, and place the crust on the top. Tlme.—About 2} hours. Average Cost, rs. 4d. to rs. 6d. Sumclent for 4 persons. 924.—SLICED AND BROILED BEEF. (Fm—Bowl Grillé aux Pomrne de Terre.) lngredlents.—-Slices of cold roast beef, potato ribbons, frying-batter, frying-fat, salad-oil or oiled butter, salt and pepper. Method.—Brush the slices of meat over with salad oil or oiled butter, broil over a clear fire, and season carefully with salt and pepper. Dip the potato ribbons into the prepared batter, try them rather slowly in a deep pan of hot fat until crisp and nicely browned, and drain well. Place the meat on a hot dish, garnish with the potato ribbons, then serve. 'l‘lme.--To broil the meat, 5 minutes. Seasonable at any time. ozs.—SMOTHERED BEEFSTEAK. Ingredients.--1 lb. of rump steak, 3 or 4 Spanish onions, flour, salt and Pepper. dripping- Method.-Cut the onions across the stalk into rings, put them into a frying-pan in which a little dripping has been melted, and season liberally with salt and pepper. Dredge well with flour, fry until Crisp and lightly-browned, then remove and keep hot. Strain the fat and return it to the frying-pan, adding more if necessary, let it become very hot, and put in the steak. Fry according to taste, turning 2 or 3 times during the process, and, when done, remove and keep hot. Drain ofi nearly all the fat, add to the rest as much flour as it will absorb, brown nicely, and add a little boiling water. Boil up, season to taste, simmer for 2 minutes, and strain. Place the meat on a hot dish, cover with onion, pour the gravy over, then serve. RECIPES FOR COOKING BEEF 535 Tiara—To try, from to to r 5 minutes. Average Cost, rs. 6d. to 18. 8d. Sufficient for 3 or 4 persons. Seasonable at any time. 926.—STEAK PUDDING, BAKED. lngredlents.—I lb. of beef steak, } a lb. of ex kidney, 6 025. of flour, 2 eggs, } of a pint of milk, salt and pepper, dripping. Method—Cut the steak into finger-shaped pieces, try for a few minutes in dripping, and the kidney into rather thin slices, and Season liberale with salt and pepper. Mix the eggs, milk and flour into a smooth batter (see Pastes), and season to taste with salt. Melt a little dripping in an earthenware baking-dish or pie-dish, put in } the batter, and bake until set. Place the partially fried steak and kidney on the top of the batter, fill up the dish with the remainder of the batter, and bake until set and well-browned. Tlme.-To bake, about 1} hours. Average Cost, rs. 6d. to rs. rod. Sumclent for 4 or 5 persons. Seasonable at any time. 927.--STEAK, ROLLED. (Fr.—Tranche de BtBuf roulé.) lngredlents.—-2 lb. of steak, cut in 1 piece, 1 of an inch in thick- ness, 6 to 8 ozs. of veal forcemeat (see Forcemeats), I pint of stock or water, I} ozs. of butter, 1 tablespoonful of flour, salt and pepper. Method.—Flatten the meat with a cutlet-bat or rolling-pin. Let the forcemeat be rather highly seasoned, spread it on the meat, roll up tightly, and bind with tape. Heat the butter ina stewpan, put in the meat, and try quickly until the whole surface is browned, then add the hot stock or water, cover closely, and cook slowly for about 2 hours. When done, place on a hot dish, thicken the gravy with the flour, boil for 3 or 4 minutes, season to taste, and strain over the meat. Tlme.-—About 2 hours, to cook. Average Cost, 2s. 9d. to 3s. Sufilelent for 4 or 5 persons. Notes-The roll may also be baked in the oven, but it must be well basted either with stock or fat. 928.-—-STEWED BEEF WITH OYSTERS. (Fr.--Bceui aux Hiiitres.) Ingredients.-—Thick slices of tender underdone cold beef, 12 sauce Oysters, r} ozs. of butter, 1 oz. of flour, 1 small onion or 2 shallots finelye Chopped, { of a pint of stock, salt and pepper. Method.-Cut the meat into pieces the size and shape of fillets of beef (see No. 874). Heat the butter in a stewpan, try the meat quickly until lightly browned on both sides, then remove and keep hot. Fry 5 36 HOUSEHOLD MANAGEMENT the onion or shallots until lightly browned, then sprinkle in the flour, stir and cook slowly until well-browned, and add the stock. Season to taste, boil gently for 15 minutes, then cool slightly and put in the meat. Cook very slowly for 1 hour” keeping ,the temperature just below simmering point, then add the flavoured oysters and their strained liquor. Cook for a very few minutes longer to plump the oysters, and serve immediately, otherwise the oysters will harden. Time—1% hours. Average Cost, 1s. 6d., in addition to the meat. Sumcient—Allow I lb. to 3 persons. Seasonable from September till March. 929.-—STEWED BRISKET OF BEEF. (Fr.--Poitrine de Bceui a la Bourgeoise.) lngedients.-—6 or 7 lb. of fresh brisket of beef, vinegar, 2 carrots } a turnip 2 onions, 2 or 3 strips of celery, 1, blade of mace, ro pepper- corns, a bouquet-garni (parsley, thyme, bay-leaf), 1} ozs. of butter, 1} ozs. of flour, stock, salt and pepper. Method—Rub the meat over with vinegar and salt, and let it remain 2 or 3 hours before dressing. Put it into a stewpan 'just large enough to contain it, barely cover with stock, or water when stock is not available, bring to the boil and skim well. Simmer gently for I hour, then add the prepared vegetables, mace, peppercorns, bouquet- garni, and salt if required, and continue to cock as slowlyas possible for 2} hours longer, keeping the stewpan closely covered meanwhile. During the preparation of the above heat the butter in a smaller stew- pan, add the flour, stir and cook slowly until it acquires a nut-brown colour, then put aside until wanted. When ready, take up the meat remove the bones, strain the stock, and add to it either stock or water to make up I pint. Add this to the prepared butter and flour, stir until boiling, boil gently for a, few minutes, and season to taste. Serve the meat garnished with the vegetables, and the sauce separately. Tlme.—To stew, 31. hours. Average Cost, 3s. 8d. to 45. Seasonable at any time. 93o.-—STEWED STEAK. Ingredients.—tlb. of beefsteak, i of a pint of stock or water, 1 oz. of butter, 1 oz. of flour, I onion, 1 carrot, i a turnip, pepper and salt. Method—Remove the fat from the steak and put it aside until wanted, divide the lean into 5 or 6 pieces. Cut the vegetables into dice, or julienne strips, and keep them in water until required. Heat the butter in a stewpan, fry the steak quickly until browned on both sides, remove it, put in the trimmings of the vegetables and the flour, fry brown, then add the stock or water and stir until boiling. Re- place the meat, season to taste, cover closely, and cook gently tor RECIPES FOR COOKING BEEF 537 about 2 hours. When done, have ready the dice or strips of vegetables boiled until tender in salted water, and the fat of the meat fried and nicely browned. Arrange the pieces of steak neatly on a hot dish, strain the sauce over, place the fat on the top, and garnish the base With groups of the prepared vegetables. Tina—From 2} to 2} hours. Average Cost, rs. 4d. to rs. 6d. Sum- eient for 3 or 4 persons. 93I.——TENDERLOIN OF BEEF. Ingredients.—A thick slice off a well-hung sirloin, salad-oil or oiled butter, salt and pepper. Method.--Brush the meat on both sides with salad-oil or oiled butter, grill over a clear fire until done, turning two or three thes, and res peatedly brush it over with oil or butter. Season with salt and Pepper, and serve with fried potatoes and Maitre d'Hotel butter, or any other accompaniments preferred. Time.—-ro to I 5 minutes, according to thickness. Average Cost, ts. 2d. to 18w 4d. per lb. 932.-TOAD-IN-THE-HOLE. Ingredients.—r lb. of beef steak (cut up small),4 ozs. of flour, 1} a pint of milk, 1 egg, salt, dripping. Method.-Mix the flour, milk, egg, and a little salt into a smooth batter. Put into a Yorkshire pudding tin sufiicient dripping to form a thin layer when melted, pour in about 1» of the batter, and bake until set. Then add the meat, season it with salt and pepper, pour in the remainder of the batter, bake quickly until it has risen and set, and then more slowly until sufficiently cooked. Serve in squares arranged neatly overlapping each other on a hot dish. Time.--To bake, about 1 hour. Average Cost, 18. 3d. to 18. 5d. Sum- cient for 3 or 4 persons. Seasonable at any time. 933.—-TONGUE BOILED. (Fr.—Langue de Boeuf.) lngredients.--r tongue, a bunch of savoury herbs, water. Method.--In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender. If a dried one, and rather hard, soak it at least for 12 hours previous to cooking it i; if, however, the tongue is fresh from the pickle, 2 or 3 hours will be suflicient for it to remain in soak. Put the tongue into a stewpan with plenty of cold water and a bunch of savoury herbs, let it gradually come to a boil, skim well, and simmer very gently until tender. Peel off the skin, garnish with tufts of cauli- flowers or Brussels sprouts, and serve. Boiled tongue is frequently 53s HOUSEHOLD MANAGEMENT sent to table with boiled poultry, instead of ham, and is preferred by many. If the tongue is to be served cold, peel it, fasten it down to a piece oi board by sticking a fork through the root, and an- other through the top to straighten it. When cold, glaze it, put a paper ruche round the root, and garnish with tuits of parsley. Time.—A large smoked tongue, 4 to 4} hours ;a small one, 2} to 3 hours. A large unsmoked tongue, 3 to 3} hours 3 a small one, 2 to 2} hours. Average Cost, for a moderate-sized tongue, 5s. to 6s. 6d. 934.—TONGUE T0 CURE. (Fr.—Langue de Boeui Sale.) lngredlents.--For a tongue oi 71b., 1 oz. of saltpetre, 1} an oz. of black pepper, 4 ozs. oi sugar, 3 ozs. oi juniper berries, 6 ozs. of salt. Method.“ Rub the above ingredients well into the tongue, let it remain in the pickle for 10 or 14 days, then drain it, tie it up in brown paper, and have it smoked for about 20 days over a wood fire. It may be boiled without smoking ii liked. Tlme.—From 10 to 14 days, to remain in the pickle ; to be smoked 24 days. Average Cost, for a medium-sized uncured tongue, 3s. 6d. 935.—T0URNEDOS 0F BEEF A LA COLBERT. (F r.—Tournedos a la Colbert.) lngredlents.—2 lb. of fillet of beef, 1 oz. of butter, 2 tablespoonfuls oi salad-oil. For the Eschalot sauce : Q» of a pint of good gravy or demi-glace sauce (No. 242),6 finely-chopped shallots, § a teaspoonful . oi finely-chopped parsley, 1} a teaspoonful of lemon-juice, 1 glass of sherry. For the garnish : small rounds of potato tried, and tried croutons of bread. Method.-—Cut the meat into rounds, both smaller and thinner than fillets of beef. Melt the butter in a saute-pan, try the shallots lightly, let the butter cool slightly, then strain, leave the shallots to drain, and return the butter to the saute-pan. Into a small stewpan put the gravy or demi-glace sauce, sherry, parsley, lemon-juice, the shallots when sufficiently drained, and boil until well reduced, then season to taste, and keep hot until required. Add the salad-oil to the butter in the saute-pan, and when hot put in the tournedos and try them quickly until nicely browned. Arrange them in a circle on a border of mashed potato, put the tried rounds oi potato in the centre, garnish with the croutons of fried bread, and serve the Echalot sauce in a sauce-boat, or pour round the crust. “ma—i an hour. Average Cost—4s. Sufficient ior 6 or 7 persons- Seasonable at any tima RECIPES FOR COOKING BEEF 539 936.--T0URNEDOS 0F BEEF A LA SlClLlAN. (Fr.—Tournedos de Bosui a la Sicilienne.) Ingredients—2 lb. of fillet of beef, i of a pint of Espagnole or brown sauce, No. 244, or 233, I glass of Marsala, butter for trying, 1 heaped tablespoonful of shredded onion, cayenne pepper, pepper and salt, potato border. ' Method.—-Cut the fillets into rounds 2} inches across and about § an inch in thickness, and season with salt and pepper. Brown the shredded onion in a little hot butter, drain free from fat, mix with the prepared sauce, and add the Marsala. Season to taste, and simmer gently until required. Broil the fillets over a clear fire, or fry them in a little hot butter, and arrange them in a close row on a border of potato. Pour a little sauce round, and serve the remainder separately. Tlme.—-To broil or try the fillets, from 5 to 8 minutes. Average Cost, 3s. 6d. to 4s. Sufficient for 5 or 6 persons. Seasonable at any time. 937.—TOURNEDOS OF BEEF A LA BEARNAISE. (Fr.--Tournedos de Bceui a la Béarnaise.) Ingredients.—2 lb. of fillet of beef, 1» of a pint of Béarnaise Sauce. No. 176, i of a pint of demi-glace sauce, No. 242, butter it tried, salt and pepper, mashed potato. Method.—Cut the fillet into i-inch slices, trim them into round or oval shapes 2} inches across, and season with salt and pepper. Grill over a clear fire, or, if preferred, fry in hot butter. Cover one side with Béarnaise Sauce, arrange neatly on a potato border, and pour the demi-glace sauce round. Tlme.—To fry or grill, 6 to 8 minutes. Average Cost, 3s. 6d. Sum- elent for 5 or 6 persons. Seasonable at any time. 938.—TOURNEDOS 0F BEEF A LA VENETIENNE. (F r.--Tournedos de Bmui a la Venetienne.) lngredlents.—2 lb. of fillet of beef, 6 or 8 very small tomatoes, 6 or 8 round croutes of fried bread, 2 or 3 tablespoonfuls of spinach or green pea puree, slices of hard-boiled white of egg. slices of trufile, } of a pint of demi-glace sauce, No. 244, salt and pepper, potato border. Methot—Scoop out a little of the pulp of the tomatoes, and squeeze away some of the juice. Season with salt and pepper, fill with the prepared vegetable puree, piling it high, and make thoroughly hot in the oven. Prepare the tournedos as directed in preceding recipes, grill over a clear fire, or try in hot butter, then season them with salt and pepper, and arrange neatly on a potato border. Place the toma- toes on the croutes, lay on the top first a slice oi white of egg, and then a much smaller slice of trufile. Pour the sauce round, and serve. 54o HOUSEHOLD MANAGEMENT Tlme.--To grill or fry, irom 6 to 8 minutes. Average Cost, 4s. 6d. t0 4s. 9d. Sufficient for 6 persons. Seasonable at any time. 939.-TOURNEDOS 0F BEEF A LA NELSON. (Fr.--Tournedos de Boeuf a la Nelson.) lngredlents.--2 lb. of fillet of beef, } of a pint of small button onions. i of a pint of potato dice, } a pint of Espagnole or brown sauce, No. 244. or 233, 1 glass of Madeira, butter for frying, trying-fat, salt and PePPm'd Method.-Parboil the onions in strong stock, then drain them. Cut the meat into fillets 1} an inch thick and 2 inches in diameter, fry lightly in hot butter, then drain and place them separately in small casseroles. season with salt and pepper, and add the onions. Have the sauce ready in a stewpan, add the wine, season to taste, fill up the casseroles, and cook gently for about 40 minutes. Fry the potato dice in hot {at until well-browned, drain well, and add them to the contents of the casseroles 10 or :5 minutes betore serving. Tlme.--To fry, 3 or 4 minutes; to stew, 40 minutes. Average 00st, 3s. 6d. to 35. 9d. Sulliclent for 6 persons. Seasonable at any time. 94o.-TRIPE AND ONIONS. lngredlents.--2 lb. oi dressed tripe, 2 large onions, } a pint 0! milk Q a pint oi water, 1 tablespooniul of flour, 1 teaspoonful of salt and Pepper- Methoda—Cut the tripe into 3-inch squares 5 put them into a stewpan, cover with cold water, bring to boiling point, and strain. Replace the tripe, add the milk, water and salt, boil up, put in the thinly-sliced onions, and simmer for 3 hours. 20 minutes before serving have the flour mixed smoothly with a little milk, pour it into the stewpan, stir until boiling, and simmer ior 15 minutes. Season to taste, and serve. Tlme.-About 3} hours. Average Cost, 1s. 8d. Sumclent ior 4 or 5 persons 94I.—-TRIPE A LA LYONNAISE. Ingredients.--1 lb. of cold boiled tripe, 2 02s. of butter, 1 large onion sliced, 1 heaped teaspoonful of finely-chopped parsley, ! dessertspoon- ful of vinegar, salt and pepper. Method.—Cut the tripe into pieces 2 inches square. Heat the butter in a frying-pan, fry the onion until tender and lightly-browned, then add the prepared tripe, parsley, vinegar, and salt and pepper to taste- Toss over the fire for a few minutes, and serve as hot as possible. Tlme.-About 15 minutes. Average Cost, 18. Sumelent for 4 or5 persons. Seasonsble at any time. RECIPES FOR COOKING BEEF 541 942.--TRIPE, FRIED. (Fr.—Tripe Frite.) lngredients.—-2 lb. of dressed tripe, 3 tablespoonfuls of flour, about i of a pint oi milk or water, salt and pe r, dripping. Method.—Mix the milk and flour into smooth batter, adding a little more milk it the batter is too stifl to run readily from the spoon, and a liberal seasoning of salt and pepper. Cut the Ttripe into 3-inch squares, dip them into the batter, and try them until crisp and brown in» a little hot dripping in a frying-Pam Onions sliced and fried are frequently served as an accompaniment to this dish. Time.--About } hour; to prepare and fry.’ Average Cost, 13. 6d. Sufficient for 4 or 5 persons. 943.-~TRIPE, TO DRESS. Ingredients.--Tripe, water. Method.--The paunch is always emptied and cleansed in the slaughter house, and seldom ofiered for sale in an entirely untrirnmed condition. When bought in its natural state, it must be repeatedly washed, and afterwards boiled for ten hours or more, during which time the water should be changed at least three times. 944.-'ro_ CLARIFY BEEF SUET OR FAT. Ingredients.—6 lb. of beef fat, 1 pint of cold water. Method.--Remove skin and sinews of the fat, then cut it into small pieces ; put them with the water into an old iron saucepan, and boil until all the water has evaporated and the liquid becomes clear, and the pieces of fat light-brown and shrivelled in appearance. Stir fre- quently to prevent the fat sticking to the pan. When cool, strain. This amount of fat should produce 4 lb. of clarified fat. The fat may be cooked or uncooked, and a small quantity may be more conveniently clarified in a jar in the oven. Time.-From 2 to 3 hours. Average Cost, from 4d. per lb. Quantity, 6 lb. yields 4 lb. of clarified fat. 945.-'ro CLARIFY BEEF DRIPPING. Put the dripping into an old iron saucepan, cover with boiling water, and boil uncovered for i an hour. Cool slightly, then pour into an earthenware vessel, and as soon as it is cold and firm scrape the im- purities from the under surface, and re-heat, to evaporate all water. If the fat is left on the water, after it is set, it will absorb some of the water. $42 HOUSEHOLD MANAGEMENT 946 TO SALT BEEF. (See Recipe No. 9135 947.--ro SALT BEEF, DUTCH WAK'. (Fr.——Boeuf Salé, a la Hollandaise.) Ingredients.—ro Tb. of round or brisket bf beef, I lb. of common salt t lb. of treacle, '1 oz‘. of saltpetre. Method.--Rub the beef well with the treacle, let it remain for 3 days, meanwhile turning and rubbing it frequently, then drain and wipe dry. Mix the salt and saltpetre together, rub the mixture well into the meat, and turn it daily for to days. Roll tightly in a coarse cloth, place under heavy pressure for 2 days, and afterwards let it hang in the smoke from. a peat or wood fire for 14 days. Boil or braise in the usual way, press until cold, then glaze and serve. Tlme.—29 days. Average Cost, 6}d. to 9d. per lb. Seasonable at! any time. SHEEP AND LAMB. anF'rER xvii General Observations on the various breeds, Colonial Sheep, manner of cutting up, table of prices, etc. The origin of domesticated sheep is by no means clear, although much painshas been taken by naturalists to trace their history. In the exhaustive treatise on sheep by William Youatt, published in 18 37, an interesting account is given. of both wild and domesticated sheep, and the reader is carried back to the time of Abel, who sacrificed “ the firstlings of his flock.“ The constant allusions to sheep in the book of Genesis are remarkable, and the patriarch Jacob was a successful breeder. The whiteness of the wool is emphasized in several passages of the Old Testament, and Gideon’s fleece was used as a prophetic sign. Homer sang of sheep, and Moses attended the flocks of Jethro. The shepherd kings conquered Egypt, and the patriarchs were warned by their brother Joseph to speak of themselves to Pharaoh as understand- ing “ Cattle ’* because “ ever-5d shepherd is an abomination unto the Egyptians.” Nevertheless a few verses on we read that when Pharaoh asked r“ What is your occupation 2 " the honest reply was “ Thy sen- vants are shepherds, both we and also our fathers.” Sheep in that early period were in many respects similar to what: they are now. The most esteemed wool was white, the lambs and rams were fat, the flocks were tended, washed, shom and milkede Lambs without spot or blemish were sacrificed to Jehovah, and rams' skins dyed red were Used in embellishing the Tabernacle of the congregation. WILD SHEEP. Truly wild sheep such as 001's ammon or argae, Otn's musmon, etc., do not; appear to] be the progenitors of Ovis arias or the domesticated sheep, the wild types of which seem to have disappeared completely. The great naturalist Darwin was unable to throw any light on the origin of our sheep, and despairineg remarks: “ Most authors look at our domestic sheep as descended from several distinct species. Mr. “3 544 HOUSEHOLD MANAGEMENT Blyth, who has carefully attended to this subject, believes that four- teen wild species now exist, but that not one of them can be identified as the progenitor of any one of the interminable domestic races. M. Gervais thinks that there are six species of Ovis, but that our domestic sheep form a distinct genus now completely extinct. Dr. L. Fitzinger believes that our sheep descend from the aboriginally distinct species, of which only one is now living in a wild state. Another ingenious observer, though not a naturalist, with a bold defiance of everything known on geographical distribution, infers that the, sheep of Great Britain alone are- the descendants of eleven endemic forms ” (Dar- win’s “ Animals and plants under Domestication ”). It would evidently be foreign to our present object to describe any truly wild sheep, as they are not known to be in any way connected with domestic sheep, except biologically or generically. DOMESTICATED SHEEP. No doubt these are descended from wild forms, which at an early Period in human history were reclaimed and domesticated, and it is probable that the original types were fitted for the purposes of man and capable of improvement. 20010gically, they belonged to the great natural order Rummanrra, and to the division of the hollow- horned ruminants, among which are to be found oxen, antelopes and goats (capridae )i The Ovidae are closely related to the Capridae, but have no beard, and difier in voice and habits. The peculiar bleat oi the sheep is common to all races, as is also their dense covering of wool, In some races the wool is largely mingled with hair, and it is certain that the fineness and whiteness of the wool is the result of care- ‘lul breeding for probably thousands of years. Many unimproved breeds are parti-coloured, as was evidently the case in the time of Jacob, where we :read of. “ ring-straked, spotted and speckled.” It is proverbial that there is a black sheep in every flock, and the constant recurrence oi black, grey and reddish fleeces even in the most carefully bred flocks attests the fact that at one time “they were much more common than now.» Many lambs are born black or dark in colour» although they grow white later in life, and this is in accordance with the observation that young animals oiten exhibit markings and peculi- arities of very remote ancestorst If we confine ourselves to British races of sheep we shall find among them almost every characteristic oi the domesticated animal. Many of them are horned, as in the cases of the Highland black-faced breed, he Lonk, the Crag or Limestone, the Dorset and the old Wiltshire reed. Others are hornless, like the Leicesters, Lincolns, Downs, Oxfords and Shropshires, but in all breeds there are occasional rudi- mentary or defective horns known as “ snags.” There can be no doubt that all our breeds were originally horned. The faces and shanks are white, black, piebald, grey or russet, according to race, .T OIN TS. O n-’ .. 4..“ '0...0000-“ . 1‘- r—Roast Haunch of Mutton. 2—Roast Saddle of Lamb. 3—Roast Leg of Mutton. 4—Boiled Neck of Mutton. GENERAL OBSERVATIONS ON SHEEP 545 and the fleeces are long, medium, short, close or open, fine or coarse. THE PRINCIPAL BBEEDS. If we take a survey from the extreme north to the south coast, we shall find the following races of sheep in possession. The remoter Parts of Scotland, such as the islands of Arran, Islay, Jura, the Orkneys and Shetlands are still inhabited by sheep of small size of various colours, some being dun-faced, others white-faced and horned, others dark, black, or russet in colour. These are apparently indigenous, or, as in the case of Shetland sheep, derived from Scandinavia. Shetland wool is well known for its fineness, and is esteemed for the manufacture of shawls, stockings, and for all light woollen manufactures. Argyle- shire and most of the black or heath lands of the Highlands, are now stocked with the Heath or Black-faced breed, which is armed in both sexes with horns. The faces and legs are black and white, clearly defined ; the fleece is long and mixed with hair along the back ; the form is short and the general character active, bold and hardy. They live on grass and heather, and the flesh derives a pleasant flavour from the latter. The black-faced sheep has displaced the original smaller breeds throughout the Highlands, and as far south as Dum- friesshire. It occupies the extensive moors of Northumberland, and extends into Derbyshire, and it is highly esteemed in the mountainous regions of N. Wales. The Cheviot breed of sheep is short woolled and usually homless. Its original home is the Great Cheviot, but it is largely kept on the Low- lands, both north and south of Cheviot. This sheep is extremely hardy, and does well upon the lower ranges of the Scotch Highlands wherever grass abounds ; but when heather takes the place of grass the black faces predominate. A cross between Cheviot and Border- Leicester is much in favour throughout the Lowlands, and in the northern counties of England. The Border-Leicester is well known in Berwickshire, Roxburgh and Northumberland, both as a pure breed and for crossing with both Cheviot and black-faced ewes. The former gives an excellent “ teg,” Which fattens more rapidly than the Cheviot. The latter gives the " mule " or Masham sheep, which thrives well upon the poorer classes of grass land in Yorkshire, Durham and Northumberland. In Yorkshire the true Leicester occurs in perfection, but this breed is also found in its native county, and is the premier breed of the tountry in point of age as its improvement was carried out by Robert Bakewell of Dishley, Loughborough, in the middle years of the eight- eenth century. The Improved Leicester breed has been more exten- sively used than any other long woolled race in improving other breeds of similar character of wool. The improved Lincoln, Romney Marsh, Kentish long-wools, Devon long~wools and Cotswolds were all crossed With Leicesters in the earlier years of the last century or previously. '1' 546 HOUSEHOLD MANAGEMENT The mutton is rather coarse and the fat is laid on too thickly ; but for crossing purposes the breed has been very useful. In Lincolnshire the Improved Lincoln is the predominant breed, especially in the low-lying rich lands of the south. It is a white-faced hornless breed, and in this respect closely resembles the Leicester. It is of much larger size, and is probably the heaviest sheep in the world. Lincoln sheep have often attained a weight of 90 lb. a quarter or 360 lb. carcass weight, while their wool has been known to measure 23 inches in length, and the fleeces have scaled as heavy as 23 lb. of wool. This sheep is adapted for the rich marshes of the fen districts, and requires good land. Its wool has received the appellation of “lustre,” from its glistening brilliance where severed from the body. The Lincoln sheep is too heavy in the carcass and too fat to please the taste of epicures. In the days when wool sold at rs. 6d. to as. a pound, a. Lincoln teg in his wool was worth £ 5, and even now Lincoln rams from. the best flocks have been sold for hundreds of pounds each- There is a great export trade for the rams to Argentina and Australia, as the Lincoln-Merino is a profitable cross, combining the properties of both flesh and wool to a high degree. In the Midlands of England Shropshire sheep are the favourite breed. They are of composite origin, being derived from Shropshire ewes crossed successively with Leicester and South Downs. They now constitute an established race of medium woolled, dark-faced, hornless sheep, of thick and substantial form, and yielding mutton of superior quality. The Oxford breed was originally derived by crossing Cotswolds and Hampshire Downs, and the produce were long known as cross-breds The credit is due to the late Mr. John Twynam, and the Messrs. Druce of Eynsham. The Oxfords are not so widely distributed as the Shop shires, but they breed largely in Oxfordshire and contiguous counties- In many respects they resemble Shropshires, but are easily distin- guished by their longer ears and freedom from wrinkles on the neck and around the under-jaw. The Cotswold breed of sheep has long been associated with the Cots- wold hills, which rise above Cheltenham and extend through north Gloucestershire into Oxfordshire and Worcestershire. It is an up' standing, white-faced, hornless sheep, with a boldly curling fleece, and, like all the heavy breeds of long-woolled sheep, its mutton does not command the highest price. It is however highly esteemed upon its native hills, and is no doubt the result of Leicester crosses upon the older breed which occupied Cotswold. Among other long-woolled sheep, the Devon long wools, the Kentisll long wools, the Romney Marsh and the Worsleydale all deserve notice, and all three closely resemble Lincoln sheep. DOWN BREEDS. The South Down or Sussex Down stands out pre-eminently as the best GENERAL OBSERVATIONS ON SHEEP 547 known of all the Down racesof sheep. It was improved by the elder and younger Ellmans of Glynde, and was considered in the time of George III to be a perfect sheep for wool and mutton, size and quality. Four-year-old South Down mutton was the food of kings and nobles, and is still unrivalled except by some of the smaller Welsh and Devon breeds. The South Down is a hornless sheep with fawn-coloured face and legs. His form is singularly compact, and his carcass is always heavier than it looks. His original home is the Sussex Downs, north of Brighton, and it is there that he attains the highest: perfectionl The breed has always been a favourite, and King Edward VII is a breeder of excellent South Downs. So was the late Duke of RICh'I mond, the present Lord Walsingham, and many distinguished gentle-i men. After the Ellmans, the late Jonas Webb, of Babraham, Carn-I bridgeshire, deserves special notice as an improver of this invaluable breed of sheep. What the Leicester sheep was to the older long-1 woolled races of sheep, the South Down has been to the numerous Down breeds, which in the time of Youatt occupied every chalk county in England. At that time Kent, Essex, Bucks, Berks, Surrey, Sussex, Hants, etc., all boasted breeds of Down sheep, but the South Down left an impress which obliterated most of these distinctions. He was, crossed repeatedly upon the flocks of these counties, including Hamp- shire and Wilts, and the consequence is that at the present time there are only three types of Downs, namely, the Sussex Down, the Hamp- Shire Down, and the Suffolk Down, all of which owe their perfection to Crosses with the South Down. The same is true of Shropshire and Oxford sheep, so that the Sussex Down must be credited with having improved all the Down breeds of the country. Hampshire Dewns.--These were formerly called West-country Downs, because they were originally found west of the South Downs upon the chalk hills of Hampshire. They were freely crossed with South Downs“ and notably by Mr. Humphries of Oakasht Berks, who is looked upon as the immediate founder of the Improved Hampshire Down. This sheep is of larger build than the South Down and darker features. The best types are almost black in face and legs, hornless (as every breed in in this review not described as horned may be assumed to be), and Well covered upon the head with white wool. “ Well coloured and Well covered ” is one of the watchwords of the Hampshire Down breeder ; and sheep which can be so described are always admired. They are very hardy and well suited for the high and exposed uplands of Wilts and Hants. They are however by no means confined to those counties, but are found either pure or crossed in all parts of the country. Hampshire rams have recently made 100 guineas each, and deserve a higher price. They yield good fleeces and first'rate mutton, and are every year gaining in favour for exportation. Suiioiir Downs.--The Suffolk men are justly proud of their county breed. which, although there can be little doubt that it was crossed 548 HOUSEHOLD MANAGEMENT with the Sussex Down, is now a distinct or constituted breed. The distinguishing features are black faces and black shanks, and the head is bare of wool even behind the cars. This at once distinguishes them from Hampshire Downs. They have no home, and the wool and mutton are of excellent quality. There is no better breed, but space scarcely allows of extended remarks upon this, the third true Down sheep requiring notice. The Dorset Horn.--The Dorset horned sheep is chiefly found in South Hants, the Isle of Wight and on the south coast. It is a white-faced breed, horned in both sexes, and covered with fine white wool. Its chief distinction lies in the fact that it produces the earliest lamb for the London market. The ewes drop their lambs in September and later, and the greatest pains is taken in order to provide fat lambs about Christmas. This form of sheep-farming requires a breed adapted. to the purpose and a favourable climate, and both these conditions are supplied by the Dorset sheep and the Dorsetshire soil. MOUNTAIN AND FOREST BREEDS. The Scotch black faces have already received attention, and must rank as the widest in distribution of any mountain or forest breed. As, however, several of the less known breeds are highly appreciated for the fineness of their flesh, and its delicate and close-grained quality, a short space must be devoted to them. Welsh mutton stands high in public estimation, and is furnished by the small white-faced horn~ less sheep of the Principality, which attains a weight of 9 to 10 lb. a quarter. Dartmoor and Exmoor Sheena-Although the sheep of Dartmoor and Exmoor have been modified by Leicester crosses, there still remains the original small-horned white-faced sheep, which resembles a diminwl tive Dorset, weighing 9 to 12 lb. per quarter. This produces the celebrated Okehampton mutton, which always commands a high price in London. Clun Forest Sheep, eta—These are a white-faced hornless breed of small size, and may be named in connexion with the black-faced horned Long Mynd breed, and fine-woolled Morfe common horned, speckled-faced sheep, which is said to have been used in bringing out the better known Shropshire breed of sheep. The Herdwick Sheep.--This is a race which is cultivated in West- moreland, Cumberland and the Lake district. It is highly popular in these districts, and the lambs are born with black heads and feet, but gradually become white as they grow older. Horns are not: essen~ tial, although they are frequent in the rams, but the ewes are hornless. The Herdwick sheep exhibited at Chester in 189 3 were often dark in the wool, and the second prize ram was nearly black. Swarthiness in the wool did not appear to disqualify in the eyes of the judges. Lonk Sheep.-~These sheep resemble the Scotch black-faced breed, GENERAL OBSERVATIONS ON SHEEP 549 but their wool is much finer, probably due to South Down crosses at an early period. Crag or Limestone Sheep.—Both sexes are horned, and the faces, shanks and fleeces are white. They stand drought remarkably well, and do not require water. They are found upon the mountain lime- stone tracts of West Yorkshire and East Lancashire, and form a striking contrast to the Lonks, which do better upon the damper and lower grounds of these dales. Welsh Sheep.--These are very various in character. Some are white-1 faced and furnished with horns, while others are hornless. The best type of Radnors are black-faced, and the rams are horned. They are all of small size, and are esteemed for the superior quality of their mutton. Small joints and a weight of from 9 to 14 or 15 1b. a quarter, coupled with meat of a fine grain and dark colour, are their principal attractions. Reviewing these numerous breeds of sheep, it is interesting to inquire the reasons why they differ from each other so widely. There can be no doubt that several of these races spring from distinct species which at one time existed in the wild state. Domestication, however, always tends to variation of type, as was originally pointed out by the natur- alist Pallas. No sooner is an animal or plant placed under artificial conditions than it ceases to breed true. This fact is proved by every domesticated animal and cultivated plant. Even our pets, such as Cage-birds, pigeons, poultry, dogs, cats, rabbits, mice, rats, etc., produce Young which break into new colours and new properties. The uni- formity of Nature is disturbed and variation is the result, and that in almost every conceivable direction. It is the same with cultivated plants, and is due, in a word, to artificial conditions. Still, the natural disposition of like to produce like holds good, and as a consequence the Deculiarity or variation is continued and may be exaggerated by Selection. In the next place, crossing established, sub-varieties, pro- ducing still more forms, and the breeder’s art assisted in developing those characters which he desired to see perpetuated. Selection and crossing are answerable for a large number, if not all, Of our races, but soil and climate are still always acting in further modifying types. It is remarkable that domesticated animals as well as plants which have escaped from artificial restraint, gradually return to their original type, or at least to uniformity of colour, size and habits. In sheep the principal objects of the breeder are the development of flesh and wool, but in this treatise meat is of the greater importance. Quality of Mutton.—The best mutton is generally associated with the Smaller breeds of sheep, on account of the finer texture of the muscular fibres which constitute the lean meat. These small sheep are found Where the herbage is short, sweet and varied, and where the animal' lnust exert itself to find its food. Exercise leads to muscular develop- ment, and is unfavourable t0 £111; “cumulation 0f. mass Oi filt- Th? 550 HOUSEHOLD MANAGEMENT flesh closely resembles venison or game, and is rich in muscle (lean). and not disfigured by fat. Hence all mountain and heath sheep pro- duce a high quality of mutton. Short wool and fine mutton generally go together, and in most of the best mutton races the face and shanks are coloured black, brown or grey. The Down breeds have all roamed over sweet and scant herbage for centuries, and have acquired a mus- cular development and fineness of fibre common to them all. The long-woolled races above described have developed heavier fleeces. larger frames, and coarser flesh by grazing on rich lowlands, and by artificial feeding in winter. They lay their fat on externally on their backs and loins, and never handle so firmly as Down or Forest-bred sheep. The two classes of long-woolled and short-woolled sheep differ in the following points :— Long-Woolled Sheep. Short-Woollen Sheep. Heavier carcasses. Lighter carcasses. Longer wool. Shorter wool. White faces and shanks. Brown faces and shanks. Coarser mutton. Finer mutton. Fat, external and unduly de- Fat, internal arid better mixed with veloped. the lean. Adapted for lowlands. Adapted for highlands. Age has a great deal to do with the quality of meat, as is well shown by the expression “ four-year-old mutton.” This is considered the age for producing the highest quality of dark-grained tender flesh. but the exigencies of modern farming have rendered it necessary to lower the age, and most mutton is now killed at from ten to sixteen months old. In parks and demesnes it is still usual to hold back the smaller wethers to grow slowly into mutton for the private table of their wealthy owners. Sex too is important. VVether mutton, or the flesh of the castrated male, is in the highest repute, although scarcely superior to young female mutton. Rams are always coarse in flesh and of inferior value after six months old, and acquire a strong flavour. Ewe mutton is also inferior, not on account of its age, which is generally only three or four years, but because bearing and suckling lambs dries the flesh and renders it less juicy and palatable. Feeding exercises a very marked eflect upon the meat. Turnip!» and oil-cake develop fat to an undue degree, and impart a coarseness not found in grass- or mountain-fed meat. Lamb is always highly esteemed and commands a high price. It should be milk-fed and fattened while with the dam. The fat of lamb! is never distasteful. The best weight for carcasses is from 16 to 20 lb. per quarter, and heavy mutton is always less saleable. Some of the most esteemed GENERAL OBSERVATIONS ON LAMBS 551 mutton is from the smaller breeds, which only scale from 9 to I 5 lb. per quarter, and the legs only about 4} lb. Foreign Mutton.--New Zealand Mutton and Canterbury Lamb are now sold everywhere at prices much below English-grown meat. The freezing process to which the carcasses are subjected does not improve the quality of the meat, and there is a. good deal more shrinkage in cooking. There is some prejudice among many people against it, which may be well-founded. It certainly is cheap, while the best qualities of English mutton maintain their price. The eflect upon the price of second and third qualities of home-produced meat has been more pronounced. GENERAL OBSERVATIONS ON LAMBS. The lambing season in this country commences with the new year. In all high-class flocks where rams are bred, and in all flocks where the production of fat lamb is a principal object, lambing must be early, and in some cases is well forward by Christmas. The natural disposition is, no doubt, for ewes to produce young in the spring, but in the artificial conditions in which domestic sheep are placed, some breeds will lamb as early as September and October. Among these, Dorset ewes are the but known, and are the source of the earliest lamb which supplies the London market. Lambs are wonderfully hardy, and upon the Wiltshire and Hampshire Downs are to be seen Playing around the lambing pens in large numbers in January and February. For the first three weeks or so they require shelter from bitter winds and driving snow, and this is easily provided by thatched hurdles and ricks of straw or hay, conveniently placed to give the necessary “ succour.” This in fact constitutes the “ lambing pen,” Which is a temporary erection of the nature indicated. It is often of large size and divided into straw-littered courts for the latest dropped and the stronger lambs, according to age. The twin lambs require more shelter and care than the robuster single lambs. When fat lambs are the object, the ewes are liberally supplied with oil-cake and corn, in order to stimulate the flow of milk, and at the earliest Possible age the lambs are encouraged to feed out of small troughs upon finely-ground linseed cake and split peas or beans. They are also allowed to run forward through lamb creeps, in order to crop the turnip greens, early rye, and other succulent herbage. Everything is done to develop flesh, and at this stage lambs will increase in weight at the rate of 1 lb. per day. At ten or twelve weeks old such lambs Will weigh of dressed carcass about 10 to 12 lb. per quarter. Hamp- shire Down lambs are well suited for the purpose of providing early lamb, but several other breeds may be successfully employed for the same purpose. On the south coast and in the Isle of Wight the raising of fat lambs is a special industry, and the ewes are timed to drop their 552 HOUSEHOLD MANAGEMENT lambs in September. In many cases the lambs are placed in houses, and the ewes are allowed frequent access to the lambs, but do not remain constantly with them. Lambs command a high price in the early months of the new year, but as the season progresses they gradu- ally approximate to mutton price, so that the great object of the producer of fat lambs is to market his lambs as soon as possible. In the early part of the season, however reared, lamb is, in London, and indeed generally, sold in quarters, divided with 12 ribs to the fore- quarter ; but, as the season advances, these are subdivided into two, and the hind-quarter in the same manner ; the first consisting of the shoulder and the neck and breast, the latter of the leg and the loin-r as shown in the cut illustrative of mutton. As lamb, from the juicy nature of its flesh, is especially liable to spoil in unfavourable weather, it should be frequently wiped, so as to remove any moisture which may have formed on it. Price of Meat—In calculating the selling price of any meat, what is called the “ oflal,” i.e., the skin and inside, are calculated into the price of the animal. The price of any commodity, and of meat dead or alive, may be seen quoted every day in the newspaper market lists ; and it would be well if consumers studied and understood these a little better than is usually the case. Another fact they might learn with advantage is the diflerence of price between the best meat and the second or third quality. Very few persons eat always the best meat, for the reason that it is not sufficiently plentiful, and perhaps even fewer people pay second-best prices or expect to pay them. As already pointed out, second quality meat does not necessarily mean unwholesome meat, or indeed worse meat than most people are contented with. Season for Mutton.-Mutton is in season all the year round, different counties producing sheep for the market at various seasons; but just as beef is said to be in its prime when French beans are in, i.e., when the pastures are greenest and freshest, so mutton is in bat condition when grass is plentiful, rather than when it is fattened entirely on roots and cake. Mutton is often thought more digestible than beef, and is therefore prescribed for invalids, but a matter such as this must be decided by individual idiosyncrasy rather than rule. It is always thought to be less satisfying, and as it is impossible to buy a solid lump of boneless mutton, it is no doubt, on that account also, less economical. Relative Cost.-In reckoning the cost of various joints as compared with one another, we have assumed that leg and loin are the same price, and that 18 ozs. of either can be bought for a shilling, and that the shoulder and best end of the neck are both sold at 20 02$. (1} lb.) for a shilling. The loin has more bone than the leg, 3 ozs. instead of 2} ozs. in each shilling’s worth of meat, and the loin also is very fat, so that although it is nice it is not cheap. The shoulder has the same GENERAL OBSERVATIONS ON LAMBS 553 proportion of bone as the loin, and the neck most of all, 4 ozs. in every shilling’s worth of meat, and is even fatter than the loin. Boiled or roasted, the neck is not a very cheap joint ; but trimmed into cutlets, with all the fat removed, it is probably the dearest butchers’ meat that can be eaten. Competition remains at length between I 54} ozs. of leg against 1 7 ozs. of shoulder. The shoulder is fatter, it is true, and if it is sold at the same price as the leg, is dearer in every way. Sold at the price we have quoted, it appears to be as cheap as, or cheaper than, the leg if the fat is eaten. Children often dislike fat, and so it is cheaper to pay a little more for a lean joint for children. On the other hand, many people dislike a shoulder of mutton, and prefer a leg. TABLE OF RELATIVE PRICES OF BEEF AND MUTTON. 9 Ar PER STONE WHOLESALE, am) PER Pounn RETAIL. P3312.“ Mutton. Beef. mm Second First Third ’ Second mm Quality. Quality. Quality, Quality. Quality. Quality: s. d. I. d. a d. s. d. s. d. s. d. s. d. 42 06% 08% 09% 04%.07t 0101- 4 4 o 6} o 8§ o 9} o 4} o 7} 010} 4 6 o 6} o 8} o 91 o 4} o 7} 0101 4 8 o 7 o 9 0:0 0 5 * o 8 or: 410 o 7} o 91 i 010* o 5} 0 8i i 011% 5 o o 7} 0 9i . ore} o 5; o 8; on} 5 z o 7} i o 91 0:01 o 51 o 81 on} 5 4 o 8 010 on o 6 o 9 t r o 5 6 e 8* 0:01- 0:11» o 6} o 9} r 01- 5 8 o 8} 010} on; o 6} o 9; r o} 5 xo 0 8} 0:01 on} o 6} l o o} r of 6 o o o o n r o o 7 o to r x 6 2 o 9} on} r o} o 71 010} r r} 6 4 o 9§ orr§ r o} o 7} o to} r r} 6 6 o 9} o if} r 01 o 71 0 re} 1 r} 6 8 010 r o r r o 8 on r 2 610 0101» r o} r r} o 8* on} r a} 7 o oroi r o} r r} o 8} on} r z} 7 2 010} x of r r} o 8} on} r 2} 7 4 on r r x 2 o 9 1 o r 3 7 6 on} x ri- ! 2i 0 9} r o} r 3} 7 s on} it I i; 1 2i 0 9; r o; r 3; 710 on} r r} r a} o 9} I oi r 3} 8 o r o r a z 3 010 r r I 4 The prices of meat per pound, in relation to the market price per stone of 8 1b., may be calculated sufficiently near to give a tolerany 5 $4 HOUSEHOLD MANAGEMENT correct idea what the buyer should pay for meat from different parts of the ox or sheep, according to the market price. The butcher pays a certain price per stone for the whole carcass ; but as the different joints of the sheep or bullock differ considerably in quality, and are classed respectively as PRIME, MIDDLING and INFERIOR parts, the prices of the several parts are raised or lowered by the butcher, above or below the average market price per stone, so that all classes of pure chasers may be suited, and the sale of all parts of the animals secured- Of course, the butcher takes care to regulate his prices so as to secure a remunerative profit on his outlay. PRIME parts of beef are sirloins, ribs and rounds ; of mutton, legs and loins. MIDDLING pieces of beef are top ribs, back ribs, and silverside ;of mutton, shoulders. INFERIOR pieces of beef are shins, brisket and flank, clod, or shoulder, sticking piece, or neck ; of mutton, necks and breasts. The prices given in the table are such as would be paid for meat of the best quality. The table is constructed so as to range from 4s. ad. to 8s. per stone inclusive at an increase of 2d. per stone, or id. per pound on the wholesale market prices. The Mode of Slaughtering Sheep is, perhaps, as humane and expeditious a process as could be adopted to attain the objects sought; the animal being laid on its side in a sort of concave stool, the butcher, while pressing the body with his knee, transfixes the throat near the angle of the jaw, passing the knife between the windpipe and bones of the neck, thus dividing the jugulars, cartoids, and large vessels, death taking place very rapidly from the haemorrhage which follows. Manner of Cutting up.--Almost every large city has a particular manner of cutting up, or, as it is called, dressing the carcass. In London this process is very simple, and as our butchers have found that much skewering back, doubling one part over another, or scoring the inner cuticle or fell, tends to spoil the meat and shorten the time it would otherwise keep, they avoid all such treatment. The sheep then is hung up and the carcass flayed (which operation is performed while yet warm). After separating the hind from the fore quarters, with eleven ribs to the latter, the quarters are usually subdivided in the manner shown in the accompanying illustration. HIND-QUARTER. FORE-QUARTER. , I Leg. 4. Best end of neck. 2. Loin. 5. Scrag end of neck. 3. Chump end of loin. 6 and 8. Shoulder and blade-bone. 7. Breast. (I) Leg—This is the most economical joint for a family if it is sold, as is usual, at only one penny a pound more than the shoulder, for unless there is a considerable difference in price, it does not compensate GENERAL OBSERVATIONS ON SHEEP 555 for the greater proportion of bone in other joints. The leg of a sheep is roughly reckoned to weigh as many pounds as the whole sheep weighs in stones. Legs can be bought of all weights, from about 5 lb. t06 lb. Mutton steaks are cut from the leg. (2) Loln.--This is considered the best roasting joint. Two loins together make a saddle ; rather a wasteful joint, because of the way it is carved. The upper part of the loin and leg together form a haunch. Chump chops are out near the tail, where the proportion of bone is greater. (3) Chump end of Loin—Cut with the loins for a saddle, always roasted, or in chops for broiling. (4) Best end of the Kaela—Roasting, boiling, or for mutton cutlets. Small mutton is best for cutlets. . (5) Scrag end of the Roch—Broth, stews, or boiling. A low-priced JOiIIt, not very fat, but very bony and wasteful. (6 and 8) Shoulder.—Often sold divided, for roasting. It is pre- ierred by many persons to the leg, but is not so economical, and is atter. (7) Breast—Often sold at a cheap rate for stewing or boiling. Too fat for many persons, but often economical. f Besides these joints, the following parts of the sheep are sold for ood :-- (9) Heath—Sometimes sold with the pluck, but more often alone. Can be boiled, and made into most excellent broth—Scotch people generally use it for this—or braised, and is usually an economical dish, but its price varies very greatly. (Io) Heart—Sometimes sold separately, and sometimes with the rest of the “ pluck,” consisting of liver, lights and heart. Sheep's liver can be fried or made into soup. The heart is best roasted. The whole of the pluck is frequently eaten. In Scotland it is made into “ haggis.” Probably the cheapest form of butcher’s meat. (It) Kldneys.—Broiled or stewed. A very common breakfast dish. The kidney is often sold with the loin. (12) Feet, or “ trotters,” as they are generally called in London, where they are bought in the markets at 4 a penny, and after being cleaned and boiled are retailed at a halfpenny and a penny each. Seldom eaten in the south of England except by the very poor. (13) Mutton suet is better than beef for frying, because it is less likely to burn, but it is not so good for puddings. Mode of Cutting up Lsmb.—Lamb, when large, is cut into the same joints as mutton ; when small, it is sold in quarters ; the leg and loin to the bind, and the shoulder, breast and neck to the fore-qnarter. Lambs’ sweetbreads are considered a delicacy, and are expensive. Lambs' fry consists of the liver, sweetbread, some of the inside fat 01‘ "leaf," and the heart. Lamb’s kidney, lamb’s head and lamb’s trotters are also eaten. 556 HOUSEHOLD MANAGEMENT The fore-quarter of lamb is, by many persons, preferred; but the leg, here, as in mutton, is more economical. However, few persons eat lamb except as a luxury, and so questions of economy are more or less out of place. A good deal of lamb is now imported from New Zealand, and is slightly cheaper than the home grown. The brand known as “ Canter- bury ” is the best. Lamb is to be had in London from Christmas until late autumn. It is dear and scarce from January to March, gets cheaper through the summer months, from Easter to July or August ; and late in the season, as far on as October, lamb is still sent southwards from Scotland. All young meat is less nourishing, and is said to be less digestible than that which is full-grown ; but lamb has a better reputation in this respect than veal. Lamb should not be in the least high; and if, therefore, it has to be kept, it should be partly cooked, such being the most certain way to preserve it from taint. TABLE OF THE RELATIVE VALUE OF VARIOUS PARTS OF MUTTON. GIVING THE ACTUAL Cosr OF THE EATABLE PORTIONS OF THE VARIOUS JOINTs AFTER DEDUCTING Loss IN WEIGHT FROM WASTE AND BONE BY DIFFERENT MODEs OF COOKING. Mutton'will be seen to waste more in cooking than other meats. Some of the larger joints are the cheapest, the saddle losing less than the loin, while the leg is one of the most economical. A; l ' wag? Costperlb. Name mam. “063011131” $353: .bggkgga T1321 ‘20.“? “$1332 m was“ Per lb. per lb. and waste Mum deducted. lb. 02. lb. es. es. 2. d. g, 4. Breast . . . . Roasted . 3 o 2 I 5 o 8 0 II} Chump chop . . Grilled . o I: o 8} 5 I I d I 7 Haunch . . , . »Roasted . ir3 I: 9 4 5} 0 II I 4; Head . . I e . Stewed w 2 8 . I 4 * 8 o 5 010 Heart . . . .1 Baked , I o 0 I4 2 0 9 0 I0} Kidneys . . . . Grilled . o 12 o 9, 3 I 2 I 5} Leg . . . . . Boiled . IO 0 7 o 4} oro I 2 Leg . . . e . Roasted . 8 2 5 7 5} 010 I 3 Loin..... Roasted. 5:3 40,5 oIo I2} ,, (chop) . , -. Grilled ,' 0 I2 0 8} 4 I I I 5* Neck (best end) . . Boiled . 2 8 ~ I I4 4 0 10 I Ii ,, (scrag end) . Stewed . 1 I 12 0 I4 W 8 o 7 I 2 Saddle . . . . Roasted . I0 4 i 7 I2 * 3} o to I I Shoulder . . . Roasted . 7 I 4 o l 7 o 9 I 4 Tongue . . . . Boiled . I 5 0:4 5 o 8 on} GENERAL OBSERVATIONS ON SHEEP 557 _NorE.--For the purpose of the table the prices per lb. for head, heart, kidneys and tongue is given. These parts are, however, nearly always sold Irrespective of weight, and the following are average prices z—Head, 8d. each ; heart, 5d. (frozen), id. each;kidneys, 4d. (frozen), rd. each;tongue, 4d. each. By most butchers the shank-bone of a leg of mutton is weighed with the joint, the result being an increase of weight without value, but it is nevertheless an economical joint, as there is no waste in its carving, whereas against a loin must be reckoned the loss of meat left ‘upon the bones, and that so often caused by an undue preponder— anee of fat. TABLE GIVING WEIGHT OF BONE, SKIN, AND WASTE IN JOINTS OF MUTTON. - Weight of Weight of Loss of Total Weight of Nameof Joint. jointwben bone, skin . might by r weightet eatable bought. and waste. ' . i waste. matte. lb. 0s. lb. on. lb. 00. lb. 0:. lb. oz. Haunch . . . . 1312 r 8 3 o 4 8 9 4 Leg (boiled) . . . 10 o r 6 r 10 3 o 7 o .. (roasted) . . 8 2 r 7 r 4 2 u 5 7 Loin . . . . . 5 13 o 12 r r r :3 4 o Saddle . . . . IO 4 o 12 r :2 2 8 7 12 Shoulder . . . . 7 r r 6 in 3 x 4 o TABLE OF THE RELATIVE VALUE OF VARIOUS PARTS OF LAMB. GIVING THE ACTUAL COST OF THE EATABLE PORTIONS OF THE DIFFER- ENT PARTS, AFTER DEDUCTING Loss 0F WEIGHT FROM WASTE AND BONE, BY DIFFERENT Moons 0F Cooume. i weight i ‘ Aver 0 Cost lb. “'1'” Total “is afterm- Name of joint. Hm“, at?!“ loss per 1b., in , bone cooking. “as” per lb. uncooked an waste Mum or raw. deducted. lb. 02. lb. oz. 02. s. I. s. I. Breast . . . . Stewed . 2 o r 6 5 o to r 2} Fore-quarter . . Roasted . tr 0 7 :2 4 r o r 5 Hind-quarter . . Roasted . 9 o 7 4 3 r t r 4} ‘Leg . . . . Roasted . 4 8 2 :2 5% r r r 9} Lom . . . . . Roasted . 4 3 3 o 4} r o r 41 Neck (in cutlets) . Fried . r 3 o o} 7 r r r 8 ,, (scrag) . . . Stewed . r 2 o 10 6 o 8 1 22% Shoulder . . . Roasted . 4 5 2 u 5} r o t 7 ° Thefootbeinggenerallyweighedwiththelngoflamb,mnkesthisiointanexpemiveone. 558 HOUSEHOLD MANAGEMENT TABLE GIVING WEIGHT OF BONE, SKIN, AND WASTE IN JOINTS OF LAMB. A I A a A .- __._ _. J— A. w 1 1w y wT . , . Y, .. Weight of Weight of Loss of l Total Weight of Name of Joint. joint when bone, skin weight b weight of eatable bought. and waste. cooking. waste. matter.- lb. or. ' lb. 0:. re. 0:. lb. 0:. lb. 0:. Breast . . . . P 2 o o 8 o a o In I 6 Fore-quarter |. 6 . II o I, I o a 4 3 4 7r: Hind-quarter . . . 9 o o 8 I 5 I 12 7 4 Loin . . . . . 4 3 o 8 0 II I 3 3 o Leg . . . . . 48 oI3 015 II: 2:: Neck (in cutlets) t ' r 5 ‘ o 6} l o 3 o 9} o 9} .. (scrag) . . . I 2 , o 6§ , 9 I§ o 8 10 Shoulder . . . . 4 5 0 I3 0 I3 I I0 2 II The prices givenforlcmbarethosewhenitishifullseaon. Inwinterthat called HouseLamb inconsiderath dearer, and sometimeeeventillaiter Easter theprioeoflamb continueshigh. RECIPES FOR COOKING LAMB CHAPTER XVIII 948.—BREAST OF LAMB, MILANAISE STYLE. (Fr.--Poitrine d’Agneau a la Milanaise.) lngredlents.--A breast of lamb, a mirepoix of vegetables (see " Shoulder of Lamb, Braised ”), stock, 6 ozs. of macaroni, 1 table- spoonful of grated cheese, 1 or 2 tablespoonfuls of white sauce, } an 02. 0f butter, salt and pepper. bismuth—Prepare and cook the lamb as directed (see " Shoulder Of Lamb, Braised ”). Break the macaroni into 2-inch lengths, throw it into boiling salted water, boil rapidly for 10 minutes, then drain well. Replace in the stewpan, cover with hot stock, and cook gently until tender, keeping the stewpan uncovered in order that the unab- sorbed stock may evaporate. Just before serving stir in the butter, cheese and white sauce, and season to taste. Arrange neatly in the centre of a hot dish, and place the meat on the top. Serve with a. suitable sauce or thickened gravy. Tlme.—Altogether, about 2 hours. Average Cost, 8d. to rod. per lb. Snfllclent for 3 or 4 persons, according to size. Seasonable from April to October. 949.-—BREAST OF LAMB, TURKISH STYLE. (Fr.-—Poitrine d’Agneau a la Turque.) lngredlents.—A breast of lamb { of a lb. of sausage-meat, } of a pint of demi-glace sauce or a mild curry sauce (see Sauces). For the mirepoix, or foundation: { of a pint of stock, 2 onions, 2 carrots, 1} a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 pepper- come, 2 ozs. of butter. For the rice border : 6 ozs. of Patna rice, f large onion, 1} ozs. of butter, 1* pints of white stock, salt and pepper, and, if liked, a pinch of saflron, may be added. Method.--Remove the bones, flatten the meat with a outlet-bat or rolling-pin, season well with salt and pepper, spread on the sausagemeat, roll up tightly, and bind securely with string. Slice the vegetables, 550 56o HOUSEHOLD MANAGEMENT and put them into a large stewpan with the butter, place the meat on the top, cover, and cook gently for about 20 minutes, then add the herbs, peppercorns, and stock to nearly cover the vegetables. Place a buttered paper over the meat, put on the lid, and braise for 2 hours. Heat 11» ozs. of butter in a stewpan, add to it the onion finely- chopped, and fry for about 15 minutes without browning. Wash and blanch the rice, drain well, then add it, together with the stock, to the onions, season to taste, cover with a buttered paper and the lid, and simmer gently until the rice is tender and dry, Place the meat in a hot dish, pour the demi-glace or curry—sauce over, arrange the rice in the form of a border, and serve. Tlme.—2} hours, to cook the meat. Average Cost, 8d. to IOd. per lb. Sufficient for 3 or 4 persons. Tn: Lane as A Saarinen—Lambs were used in considerable numbers b the Hebrews in the sacrifices. Two lambs " of the first year” were appointed to be daily 05 at the morning and evening sacrifice, and a lamb served as a substitute for the firstborn of unclean animals, as the as, which could not be accepted as an offering to the Lord. On the anniversary of the Passover, one of the three great annual festivals of the Israelites, celebrated from the I4th to the out of the month Nisan, to commemorate the deliverance of the Hebrews from the bondage of E t, family was ordered to sacrifice a lamb or kid, a male of the first year without blenrish,angd'pto sprin e some ofitsbloodwithhyssopu thetwosidepostsandthelintelofthedoorofthehwse. 'l‘helamb was eaten roasted, with eavened bread, and bitter herbs, and in haste, with the lotus girded, shoes on the feet, and a stafi in the hand; whatever remained over until the morning was burned. The sheep was also used in the numerous special, individual, and national sacrifices ordered by the Mosaic law. On extraordinary occasions vast numbers of sheep were sacrificed as an offering. Solomon, etsdthe completion of the Temple, offered “ sheep and our: that could not be numbered for multi- a... 95o.--BREAST OF LAMB, STUFFED. (Fr.-—Poitrine d’Agneau Farcie.) l Indicates—A breast of lamb, mirepoix as in preceding recipe, § of a pint of brown or demi-glace sauce, veal forcemeat (see Force- meats), French beans, I oz. of butter, salt and pepper, glaze. Method—Proceed as directed in the preceding recipe, substituting veal forcemeat for the sausage-meat. Cook the beans in salted water, and drain them well. Melt the butter inastewpan, put in the beans, season with salt and pepper, toss over the fire for a few minutes and serve them arranged in small groups round the dish. Before serving, brush the meat over with glaze, and send the sauce to table in a sauce-boat. Timer—2} hours, to cook the meat. Average Cost, 8d. to Iod. per lb. Sulllclent for 3 or 4 persons. 9 5I.—-BLANQUETTE OF LAMB. (Fr.—Blanquette d’Agneau.) lngredients.-2 lb. of loin, neck or breast of lamb, I onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 white peppercorns. For the sauce I 1} a pint of stock, I} 028. of butter, 102. of flour, 2 yolks of eggs, 2 tablespoonfuls of cream, salt and pepper. COLD COLLATION DISHES. !-—Cutlets and Peas. z—Larks Farcie. 3—Prawns en Bouquet. 4—Raised G:ame Pie. s—Pigeon Pie. 6~Lamb Cutlets. 7—Créme Chicken. 8—Plovers hints. RECIPES FOR COOKING LAMB 561 Method.-Cut the meat into pieces about 2 inches square, and put them into a stewpan with the onion, herbs, peppercorns and. a little salt. Cover with cold water, and cook gently for 2 hours. Melt the butter, add the flour, stir, and cook for a few minutes without browning. When the meat is ready, strain from it i a pint of the liquor, and add it to the blended flour and butter. Stir until boiling, simmer for 3 or 4 minutes, then add the yolks of eggs and cream, previously beaten together. Stir and cook gently for a few minutes, taking care that it does not boil, or it may curdle. Arrange the meat neatly on a hot dish, strain the sauce over, and serve. Tlme.—About 21- hours. Average Cost, from 8d. to 1s. 2d. per lb. Sumclent for 3 or 4 persons. Seasonable from April to October. 952.*—CHARTREUSE A LA GASTRONOME. Ingredients—1 or 2 breasts of lamb, boned and. braised (see “ Shoulder of Lamb, Braised ” ), braised lettuce-stalks, } a pint of demi-glace sauce No. 242, stock, salt and pepper. Method.—-Braise the lamb as directed, and at the same time cook the lettuce-stalks. Cut the lamb into strips, arrange alternately with layers of lettuce in a plain cylindrical mould, adding a little good stock and a seasoning of salt and pepper. Cook gently for 1} hours in the bain-marie, then unmould carefully, and serve with a little of the sauce poured round, and the remainder sent to table in a sauce-boat. Tlme.--About 11- hours after braising. Average Cost, 8d. to rod. per lb. Sufficient for 1 large mould. Seasonable all the year. 953.-—CHAUD-FROID OF LAMB CUTLETS. (Fr.—Chaud-Froid de Cotelettes d’Agneau.) lngredients.—The best end of a neck of lamb (braised as directed in No. 989), i a pint of aspic jelly (see jellies) 4 leaves of French gela- tine, r gill of Béchamel sauce, i a gill of tomato sauce (see Sauces), '} a gill of cream, salad, salt and pepper. Method.-—When the lamb is quite cold divide it into cutlets, and trim them into a neat uniform shape. Dissolve the gelatine in a table- spoonful of water, add it to the hot white sauce, add also rather more than i the aspic jelly, and divide the mixture into 2 equal portions. To the one add the cream, and to the other the tomato sauce, season to taste, and while hot pass the mixtures separately through a tammy- cloth. Coat half the cutlets with the white sauce and the remainder with the red. When the sauce is set pour over the Cutlets the re- mainder of the aspic jelly, which must be nearly cold at the time. Dish in a circle, placing the colours alternately, and fill the centre with dressed salad. Tlme.—About 1;» hours. Average Cost, 4s. Allow 9 or 10 cutlets for 7 or 8 persons. 562 HOUSEHOLD MANAGEMENT 954--—COLD LAMB CUTLETS. (Fr.--C6telettes d’Ag- neau a la Gelée.) There are various ways of preparing this dish. The cutlets may be cooked in butter (sauteed or grilled) or braised and pressed. The former method is no doubt more simple, although braising is highly recommended on account of the fine flavour imparted to the meat by this method oi cooking. The cutlets must be carefully pared, trimmed and flattened before they are cooked, and when cooked they must be pressed beneath a heavy weight, and kept thus until they are quite cold. To finish them, proceed as iollows :— Pour a layer of aspic jelly in a saute-pan, or large dish, ; when set arrange the outlets in it, cover with another layer of aspic jelly, and let this also set. Place the pan or dish on the ice for about r hour, then cut the cutlets out with a sharp knife, and arrange them in a circle on a round dish. Fill the centre of the dish with some kind of cooked vegetables—peas, beans, asparagus points, or macedoine- previously seasoned with mayonnaise 0r French salad dressing, and garnish with neatly cut cubes of set aspic jelly, and serve. Average Cost, 18. to 18. 2d. per lb. Allow 9 or 10 cutlets for 6 or 7 persons. 955.—CROQUETTES OF LAMB. (Fr.-—Croquettes d’Agneau.) Ingredients—J} a lb. of finely-chopped cooked lamb, r teaspoonful of finely-chopped parsley, } of a teaspoonful of finely-chopped shallot or onion, 4} an oz. of butter, } of an oz. of flour, {- oi a pint of strong stock, salt and pepper, I egg, breadcrumbs, frying-fat. Method—Melt the butter in a stewpan, fry the onion lightly, then stir in first the flour and afterwards the stock, and boil gently for 3 or 4 minutes, stirring briskly meanwhile. Add the meat, parsley, and a good seasoning of salt and pepper, stir over the fire until well mixed, and turn on to a plate to cool. Form into cork-shaped pieces, coat carefully with egg and breadcrumbs, and fry in hot fat. (See " Croquettes of Beef,” also “ Notes on Frying,” p. 43 3.) Tlme.—To fry, 4 to 5 minutes. Average Cost, 5d., exclusive of the meat. Sufficient for 3 or 4 persons. Seasonable irom April to October. 956.-—CUTLETS, LARDED. (Fr.—C<'5telettes d’Ag- neau Piquées.) lngredlents.--2 or 3 lb. of neck of lamb, larding bacon, stock, I onion sliced, 2 carrots sliced, 1' a turnip sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, salt and pepper, 1} a pint of tomato or brown sauce (see “ Sauces "), glaze, mashed potato. Method—Trim the cutlets into a good shape (see “ Lamb Cutlets, t0 RECIPES FOR cooxmc; LAMB 563 prepare "), and lard one side closely with fine lardoons (see No. 989). Place the vegetables in a stewpan, lay the cutlets on the top, add the peppercorns, and stock to nearly cover the vegetables. Sprinkle liberally with salt and pepper, cover lightly with a greased paper, and put on the lid. Cook gently for I hour, basting frequently, and adding more stock as that in the stewpan boils away. Place the outlets on a tin in a hot oven for a few minutes to crisp the bacon, brush them over with the reduced gravy, and arrange them neatly on a border of mashed potato. Serve the sauce separately. 'l‘lme.--About 1} hours. Average Cost, 1 1d. to 1s. 2d. per lb. Sum- elent for 6 or 7 persons. Seasonable, April to October. 957.--EPIGRAMS OF LAMB. (F r.—-Epigrammes d’Agneau a la Soubise.) Ingredients.--1 breast of lamb, 2 quarts of stock, 1 onion, 1 carrot, } a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), .1 egg, breadcrumbs, salt and pepper, frying-fat, Soubise sauce, Allemande Sauce (see Sauces). Method.—Trim the breast of lamb, cut it in two, and blanch it. Bring the stock to boiling point, put in the meat, boil rapidly for a few minutes, then add the vegetables cut into thick slices, the bouquet- garni, salt to taste, and cook gently for about 1 hour, or until the meat is tender. Remove the bones, press the meat between 2 dishes until cold, then trim ofl all the skin and gristle, and cut the meat into pieces convenient for serving. Have ready the Allemande Sauce, which must be very thick and nearly cold ; season the epigrammes, or lamb entrées, with salt and pepper, dip them into the sauce, and if not completely coated, repeat the operation. When the sauce is set and firm, dip the épigrammes into beaten egg, coat them carefully with fine breadcrumbs, and fry in hot fat until they acquire a golden-brown colour. Drain well, and arrange in the form of a circle on a hot dish, and serve the Soubise sauce in the centre. Tlme.-3 hours. Average Cost, 8d. to 10d. per lb. Sufficient for 6 or 7 persons. 958.--—LAMB BOILED. (Fr.-—Agneau bouilli.) The leg of lamb is the part usually selected for boiling, but this method of cooking is not often adopted. Careful and frequent skim- .ming is essential to preserve the colour of the meat, and the liquor m which it is cooked must ctmtain nothing to destroy or overpower its delicate flavour. The peas, carrots, or whatever is served as a garnish, should be cooked separately, and the meat masked with a good White or Béchamel sauce. 959.-—LAMBS’ COLLOPS AND ASPARAGUS. Inmdlenm—Slices of underdone lamb, 3o asparagus, I} ozs. of butter, 564 HOUSEHOLD MANAGEMENT ,1, an 0:. of flour, For the seasoning: I tablespoonful of flour, 1» of a teaspoonful of powdered mixed herbs, } of a teaspoonful of salt, i of a teaspoonful of pepper, a pinch of finely-grated lemon-rind, t a pint of gravy, stOck or water. Method.-—Cut the meat into fillets about 2} inches in diameter, sprinkle both sides with seasOning, and put aside for I hour. Cut the tips of the asparagus about 2 inches long, and boil them in salted water until tender, the stems being put aside to be afterwards used for soup. Heat the butter in a frying-pan, cook the collops quickly until lightly browned on both sides, then remove and. keep them hot. Sprinkle the flour on the bottom of the pan, cook until well-browned. and add the gravy or stock. Season to taste, boil rapidly for about5 minutes, then strain. Arrange the collops in a close circle on a hot dish, place the asparagus tips in the centre, and pour the sauce round. Times—Ii hours. Average Cost, 2s. 6d. to 45. 6d. Sufficient, allow I lb. of meat for 3 or 4 persons. Seasonable from March to July. 960.--LAMB CUTLETS, TO PREPARE. Method—Take the best end of a neck of lamb, remove the chine bone, and saw the rib bones across, reducing the length to 3} or 4 inches, according to the size of the fillet, or lean portion of the meat. Trim ofi the greater part of the fat, and scrape the end of the bone, leaving about i of an inch quite bare. A more even surface and a better shape may be obtained by flattening the outlets with a wetted cutlet- bat or chopping-knife. The cutlets may be plainly grilled or fried, coated with egg and. breadcrumbs, and fried or braised and glazed. The most suitable vegetable accompaniments are asparagus, green peas, and spinach ; and an almost infinite number of sauces may be served with the outlets, and allowed to give their name to the dish when it is a simple one. For example, plainly grilled or fried cutlets may be served with tomato or Madeira sauce, and termed respectively, Cdtelettes d’Agneau (2 la Tamale, and Cdtelettes d’Agneau 6 la M adt’re. 961.—LAMB OUTLETS, GRILLED. (Fr.—C6telettes d’Agneau Grillées.) Ingredients.--9 or 10 cutlets cut from the best end of the neck, } a pint of shelled peas, 1~ of a pint of good gravy or demi-glace sauce (see Sauces), salt and pepper, salad-oil. hiethod.--Trim the outlets into a good shape, brush over with salad- oil, then grill. them over or in front of a clear fire for about 8 or 10 minutes, turning them 3 or 4 times. Season the cutlets lightly with salt and pepper, cover the end of each bone with a cutlet-trill, arrange neatly in a circle on a border of mashed potato, serve the peas in the centre and pour the hot sauce “round. 'i‘ime.--3o minutes, altogether. Average Cost, Is. to 1s. 2d. per 1b- Suiilclent for 6 or 7 persons. RECIPES FOR COOKING LAMB 565 962.--LAMB CUTLETS, MALMAISON STYLE. (F r.-—C6telettes d’Agneau a la Malmaison.) Ingredients.-—9 or 10 cutlets cut from the best end of the neck, j of a pint of demi-glace sauce (see Sauces), 4 or 5 small stuffed tomatoes, (see Vegetables), lentil, green pea and potato purées, 1 egg, bread- crumbs, 2 ozs. of butter, salt and pepper. Method.--Trim the cutlets into a good shape, season them with salt and pepper, and coat them with egg and breadcrumbs. Rub the cooked vegetables through a fine sieve, season to taste, bind with a little yolk 0f egg, press into small dariol moulds, and keep hot until required. Prepare and bake the tomatoes, also a border of mashed potato, which must be brushed over with yolk of egg and browned in the oven. Heat the butter in a saute-pan, fry the cutlets until lightly browned, and drain well. Arrange them in a close circle on the potato border, garnish with the tomatoes and small timbales of vegetables, and serve the hot sauce in a sauce-boat. Time.--To fry the cutlets, from 7 to 10 minutes. Average Cost, rs. to 1s. 2d. per lb. Sufficient for 6 or 7 persons. 963.-—LAMB CUTLETS, MILANESE STYLE. (Fr.-—C6telettes d’Agneau a la Milanaise.) lngredients.—8 or 9 lamb cutlets, {- of a pint of demi-glace sauce, 5- a lb. of Patna rice, § of a pint of white stock, } of a pint of tomato- pulp (made by rubbing raw tomatoes through a fine sieve), 2 ozs. of butter, I 02. of grated Parmesan cheese, 1} a teaspoonful of finely- chopped parsley, salad-oil, salt and pepper. Method.—-Wash and blanch the rice, and drain it well. Replace it in the stewpan, add the butter, tomato-pulp, salt and pepper, put in the stock, cover with a buttered paper and the stewpan-lid, and cook slowly for about 1 hour, or until the rice is tender and dry. Brush the cutlets over with salad oil, grill them over or in front of a clear fire for 8 or 10 minutes, turning them 3 or 4 times, and before serving season them with salt and pepper. Add the grated cheese to the rice, season to taste, and arrange it in the form of a pyramid in the centre of a hot dish. Sprinkle the top of it with parsley, dish the cutlets neatly overlapping each other round the base, and pour the hot demi- glace sauce round. Tlme.--About 1 hour. ‘Average Cost, 18. to rs. 2d. per lb. Sufficient for 7 or 8 persons. 964.-—LAMB CUTLETS, RICHELIEU STYLE. (Fr.-C6telettes d’Agneau a la Richelieu.) Ingredients—9 or 10 lamb cutlets, 21. ozs. of butter, 6 or 7 small stufied tomatoes (see Vegetables), 6 or 7 artichoke bottoms, } a pint of 566 HOUSEHOLD MANAGEMENT cooked asparagus-points, 4 trufile, {- oi a pint of demi-glace sauce, salt and pepper. Method—When tinned artichoke bottoms are used, warm them in a little oi their own liquor. Prepare and cook the asparagus-points, and, when ready to use, season and toss them over the fire in +} an oz. oi hot butter. Prepare and bake the tomatoes. Trim the cutlets into a good shape, heat 2 ozs. oi butter in a saute-pan, put in the cutlets, and try them quickly until nicely brOwned. Place a cutlet-frill on each bone, arrange neatly in a circle on a border oi mashed potato, and pile the tomatoes in the centre. Fill the artichoke bottoms with the asparagus points, sprinkle a little chopped truffle on each, and place them at regular intervals round the base of the dish. Have ready the hot demi-glace sauce, pour it round the dish, and serve. Tlme.--To cook the cutlets, from 7 to 10 minutes. Average Cost, irom is. to rs. 2d. per lb. Sumelent for 7 or 8 persons. 965.--LAMB CUTLETS WITH CUCUMBER. (F r.-—C6telettes d’Agneau au Concombre.) Ingredients.—8 or 9 cutlets irom the best end of the neck, or 6 or 7 chops irom the loin, 1 large or 2 small cucumbers, 3 ozs. of butter, i of a pint of gravy, 1 egg, breadcrumbs, salt and pepper, butter or clarified fat for trying the cutlets. ' Method—Peel the cucumber, remove the seeds, and cut it into 4} inch dice. Heat the butter in a stewpan, put in the cucumber, season well with salt and pepper, cover closely, and let it cook very gently in the butter for nearly l an hour, or until the pieces are tender but unbroken, then drain well. Trim the cutlets into a good shape, sprinkle both sides of them with salt and pepper, dip them in egg, crumb them, and then try in hot butter or fat in a saute- or trying-pan until lightly browned on both sides. Arrange the outlets neatly on a thin potato border, serve the cucumber in the centre, and pour the hot sauce round- Tlme.-—-To cook the cutlets, from 8 to ‘10 minutes. Average Cost, Is. to rs. 2d. per lb. Sumcleut for 6 or 7 persons. 966.--LAMB CUTLETS AND SPINACH. (Fr.——C6te- lettes d’Agneau aux Epinards.) lngredlents.--8 or 10 cutlets, 1 of a pint of spinach purée (see Vege- tables) 1 oz. of butter, 3 egg, breadcrumbs, salt and pepper, § of a pint of gravy, tomato or any other sauce preferred. Method.--Trim the cutlets (sec “ Lamb Cutlets, To Prepare ” ). Brush them over with beaten egg seasoned liberally with salt and pepper, and coat with breadcrumbs. Prepare the spinach purée as directed, and keep it hot until required. Heat the butter in a Sauté- or frying- pan, fry the cutlets quickly ’until lightly browned on both sides, and drain them free from fat. Arrange in a close circle on a hot dish. Pile the puree in the centre, and pour the sauce round. RECIPES FOR COOKING LAMB 567 Tlme.-To fry, 5 or 6 minutes. Average Cost, Is. to is. 2d. per lb. Sumclent for 5 or 6 persons. Seasonable from April to October. Nata—Peas, asparagus, beans or dressed potatoes may be substituted for the spinach. 967.-LAMB CUTLETS STEWED WITH TOMATOES. (Fr.—C6telettes d’Agneau, aux Tomates.) Ingredients.—8 or 9 lamb cutlets, 4 tomatoes, 1 oz. of butter, 1 finely-chopped shallot or small onion, stock or water, salt and pepper. Method.—-Trim the cutlets (see “ Lamb Cutlets, to Prepare "), and cut the tomatoes into thick slices. Heat the butter in a saute-pan or shallow stewpan, fry the cutlets quickly until lightly browned on both sides, then add the shallot to blend, then add the tomatoes, and season with salt and pepper. Cover closely, and cook very slowly for 1} hours, adding a very small quantity of stock or water from time to time, if necessary, but when the tomatoes are juicy none will be needed. When ready, remove the cutlets and keep them hot, pass the tomatoes through a fine sieve, season to taste, and if more sauce is liked add a little stock and thicken with cornflour. Arrange the cutlets in a close circle on a hot dish, pour the sauce round, and serve. Tlme.--About 2 hours. Average Cost, lid. to 1s. 2d. per lb. Sulli- eient for 6 or 7 persons. Seasonable from April to October. 968.—LAMB, FRICASSEE or. (Fr.—Fricassée d’Ag- neau.) Ingredienpr breast of lamb, 2 ozs. of butter, 1 small onion, 2 bay-leaves, 2 cloves, 1 blade of mace, 6 peppercorns, 1 pint of boiling stock or water, 1 oz. of flour, 2 tablespoonfuls of capers coarsely- chopped, salt and pepper. Method.--Trim the meat, and cut into 2-inch squares. Heat the butter in a stewpan, put in the onion sliced, bay-leaves, cloves, mace, peppercorns, } a saltspoonful of pepper, salt and the meat, cover, and cook very gently for i an hour, stirring occasionally. Now add the boiling stock or water and salt to taste, and simmer gently for 1 hour longer, 20 minutes before serving, mix the flour smoothly with a very small quantity of cold water, and add to it gradually about } pint of the liquor from the stewpan, stirring all the time. Bring the contents of the stewpan to boiling point, pour in the thickened liquor, boil for 2 or 3 minutes, then simmer until the meat is sumciently cooked. When ready, arrange the pieces of meat inside a border of mashed potato, or otherwise, as may be preferred, season the sauce, add to it the capers to taste, and pour over the meat. Tlme.--About 1} hours. Average Cost, rod. per lb. Sumelent for 3 or 4 persons. 568 HOUSEHOLD MANAGEMENT 969.~—-LAMB’S FRY. (Fr.-—-Fricot d’Agneau.) Ingredients—1} lb. of fry. For the batter : 1 level dessertspoonful oi flour, 2 tablespoonfuls of water, 1 egg, salt and pepper, 2 or 3 ozs. of clarified fat or dripping, r tablespoonful of flour, about i a pint of hot water. Method.—Wash the fry, put it into a stewpan with suflicient cold water to just cover it, bring to the boil, cook for 2 or 3 minutes, then drain and dry well. Mix the flour, 1 saltspoonful of salt, and i the quantity of pepper into.a smooth batter with the 2 tablespoonfuls oi cold water, and add to it the egg, previously beaten. Heat the clari- fied fat in a frying-pan ; dip the pieces of fry in the batter, and fry them gently until nicely browned on both sides, but take care not to overcook the liver. Have ready a very hot dish on which to put the try, and keep it as hot as possible while the gravy is being made. The fat in the pan may be used for this purpose, or, if pre- ferred, it can be poured away, and 1 oz. of butter used instead. Stir the flour into the fat, and when brown pour in the hot water, stir and boil for five minutes, season to taste, and either strain it round the dish or serve it separately in a sauce-boat. Tlme.--To cook, about 15 or 20 minutes. Average Cost, rod. to rs. per lb. Sumelent for 3 or 4 persons. Nola—If preferred, the try may be coated with egg and breadcrumbs. instead of the batter, before trying. 97o.—-LAMB’S FRY. (Another Method.) Ingredients—r} lb. of try, a iew thin slices of bacon, 3 ozs. of butter, 1 oz. of flour, 2 tablespoonfuls of cooked macaroni or spaghetti (small sized macaroni), r teaspoonful of lemon-juice, r teaspoonful of finely- chopped parsley, 1 egg, breadcrumbs, salt and pepper, 1 small onion, 1 small carrot, a bouquet-garni (parsley, thyme, bay-leaf). Methom—Wash the try, put it into a stewpan with the onion and carrot cut into thin slices, the bouquet‘garni and cold water to cover, bring gently to the boil, and simmer slowly for about 1 hour. Turn both meat and gravy into a basin, and, when cold, strain off the gravy and divide the meat into 2 portions. Cut one half into rather thin slices, season them with salt and pepper, coat them with egg and breadcrumbs, and put the slices aside until wanted. Cut the remainder oi the meat into small dice, and also cut the macaroni or spaghetti into very small pieces. Melt 1 oz. of butter in a stewpan, add the flour, cook and stir ior 3 or 4 minutes, pour in the strainad liquor, and stir until boiling. Season to taste, put in the meat, macaroni and parsley, cover, and let the stewpan stand where the contents will keep hot without boiling. Divide the bacon into small pieces, roll them, put them on a skewer, and grill or bake them in RECIPES FOR COOKING LAMB 569 the oven until crisp. Heat the remaining 2 028. of butter in a sauté- or trying-pan, put in the prepared slices of try, and cook them quickly until both sides are lightly browned, then drain well. The preparation in the stewpan should have a consistency suflicient to allow it to be piled in the centre of a dish. Serve the fried slices of fry round. the base, and garnish with the bacon. When a more liquid sauce is preferred, dish the slices of try on a potato border, and serve the sauce in the centre. Timer—Ii to 2 hours. Average Cost, rod. to rs. per lb. Sumclent for about 4 persons. 97I.—LAMB’S HEAD AND PLUCK. (Fr.-—Téte d’Agneau.) Ingredients.—A lamb’s head and pluck (which consists of the heart, liver, and lungs or lights), 2 ozs. of butter, 1} mad flour, 1 large onion, ! carrot, } a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, r teaspoonful of finely-chopped parsley, salt and pepper, I egg, browned breadcrumbs. Method.—Wash the head well, put it into a stewpan, cover it with cold water, and bring to the boil, strain, scrape off the hairs, if any, and rinse well. Wash the pluck in cold water, and put it into the stewpan with the head, cover with cold water, and when boiling skim welL When all the scum has been removed, put in the sliced vege. tables, the bouquet-garni, peppercorns and l a teaspoonful of Salt, and simmer gently for about 1 hour. Divide the head, take out the tongue and brains, and keep the head hot over a saucepan of boiling water. Skin the tongue, cut it into dice, chop the brains coarsely, and cut the pluck into small pieces. Meanwhile, the liquor in the pan must have been allowed to boil rapidly to reduce, and before using it for the sauce it must be strained and well skimmed. Melt the butter in a stewpan, add the flour, and cook for five minutes. Pour in I 1 pints of the liquor, and stir until it boils, then put in the pluck, tongue and brains, add the parsley, and season to taste, cover closely, re-heat, and keep hot until required. Coat the head with beaten egg and browned bread- crumbs, bake it in a moderate oven for to to 15 minutes, basting frequently with hot iat, then drain well. Place the head in the centre of a hot dish, pour the mince round, and serve. Tlmes—From I} to 2 hours. Average Cost, from 2s. to 28. 6d. Sum- elent for 5 or 6 persons. 972.——LAMB PIE. (Fr.--P5.té d’Agneau.) Ingredients.-2 lb. of loin, neck, or breast of lamb, I or 2 lambs’ or sheep’s kidneys thinly-sliced, stock or water, salt and pepper, short crust or pufi paste. 570 HOUSEHOLD MANAGEMENT Method—Free the meat from fat and bones, and boil the latter down for gravy. Cut the meat into pieces convenient for serving, place them in a piedish, sprinkling each layer with salt and pepper, and add a few slices of kidney. Half fill the dish with stock or water, cover with paste (see “ Veal Pie ”), and bake in a moderate oven for about 1} hours. Strain and season the stock made from the bones, and pour it into the pie just before serving. Tlme.-—About 1} hours. Average Cost, zs. 6d. to 3s. Sufficient for 5 or 6 persons. Seasonable from April to October. 973.—LAMB, STEWED. (Fr.-—Ragoiit d’Agneau.) Ingredients.—3 or 4 lb. of loin, neck or breast of lamb, 2 ozs. of butter, the juice of 1} a lemon, 6 mint leaves, } of a teaspoonful of pepper, } a pint of Soubise sauce (see Sauces). Method.—~Saw the long bones across, and either skewer or bind the meat into a compact form. Heat the butter in a large stewpan, add the pepper, mint, and lemon-juice, put in the meat, cover closely, and cook very gently for about an hour, turning the meat 2 or 3 times, in order to brown the entire surface. Serve the Soubise sauce separ- ately ; or, instead of this sauce, add i of a pint of stock mixed with r dessertspoonful of flour to the butter, etc., in the stewpan, boil for 2 or 3 minutes, season to taste, improve the colour if necessary by adding a few drops oi liquid caramel. Dish up and serve hot. Tlme.--About 2 hours. Average Cost, rod. to rs. 2d. per lb. Sum- elent for 7 or 8 persons. 974.—LAMB, STEWED. (Another Method.) Ingredients.--2 or 3 lb. of loin, neck or breast of lamb, 2 ozs. of butter, 1 oz. of flour, 1 small onion, 1 small carrot, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, a sprig of mint, I pint of shelled peas, salt and pepper, stock. Method.-—Trim the meat and cut it into pieces convenient for serving. Heat the butter in a stewpan, put in the vegetables (cut into dice), herbs, peppercorns, and mint (tied in muslin), and the meat, cover closely, and cook gently for about 30 minutes, turning the meat 2 or 3 times. When lightly browned, add boiling stock or water to cover the meat, put on the lid, and simmer very gently for about an hour. 1} an hour before serving, boil up and put in the peas a few at a time, so that the temperature is not much reduced below boiling point. About 15 minutes before serving mix the flour smoothly with a very small quantity of cold water, then add to it gradually about 5» a pint of the strained liquor from the stewpan, stirring all the time. Pour the thickened liquor back into the stewpan, and stir gently for a few RECIPES FOR COOKING LAMB 571 minutes. When both meat and peas are tender, remove the herbs, season to taste, and serve the stew in a deep dish. Tlme.--2 to 21- hours. Average Cost, rod. to rs. 2d. per lb. Sufficient for 5 or 6 persons. 975.-—LAMBS’ SWEETBREADS IN CASES. (Fr.—Ris d’Agneau en Caisses.) Ingredient—1} lb. of lambs’ sweetbreads, } a pint of Béchamel sauce (see “ Sauces ”), stock, cooked green peas, or a few tablespoonfuls of spinach puree, a little finely-chopped truflie, salt and pepper. Method.—Soak and blanch the sweetbreads (see recipes for dressing veal sweetbreads), then drain well and cover with well-flavoured white stock. Cook gently for I hour, or until tender, and drain. from the stock. Make the sauce as directed, and season to taste. Place a layer of peas or spinach purée at the bottom of 8 or 9 oval china cases, add a portion of sweetbread and a little sauce. Sprinkle lightly with truffle, and serve hot. Tlme.--About 1} hours. Average Cost, rs. 9d. to 2s. 3d. per lb. Sufficient for 5 or 6 persons. Seasonable, all the year. 976.--LAMB SWEETBREADS, BOURGEOISE STYLE. (Fr.--Ris d’Agneau a la Bourgeoise.) Ingredients—1} lb. of lambs’ sweetbreads, 1} a pint of brown. sauce, stock, I oz. of butter, 2 tablespoonfuls of cooked peas, 2 tablespoonfuls of cooked carrot, 2 tablespoonfuls of cooked turnip, salt and pepper. Method.—Soak and blanch the sweetbreads (see recipes for dressing veal sweetbreads), and drain and d them well. Melt the butter in a stewpan, toss the sweetbreads in i‘zuntil lightly cooked, then barely cover them with good stock. Season to taste, cook very gently for 1 hour, and drain and dry thoroughly. Make the sauce as directed (see No. 2 3 3), season to taste, and keep hot until required. Mean- while boil the turnip, carrot (cut into rounds rather smaller than a marble), and the peas separately until tender, but not broken, and add them to the sauce. Place the sweetbread in casseroles or china cases, mix with them the sauce and vegetables, cook on the stove or in a moderate oven for 10 or I 5 minutes, then serve. Tlme.--Altogether, about 2 hours. Average Cost, 2s. 3d. to 3s. Sufficient for 6 or 7 persons. Seasonable, all the year. 977.——LAMBS’ SWEETBREADS, CROUSTADES OF. (FL—Ris d’Agneau en Croustade.) lngredlents.-1} lb. of lambs’ sweetbreads, } a pint of Béchamel sauce (see “ Sauces ”), stock, cooked green peas or a little spinach 572 HOUSEHOLD MANAGEMENT purée, finely-chopped trufl‘le, salt and pepper, rough puff or puff paste. Method.—Prepare the sweetbreads as directed in the preceding recipe. Have ready 8 or 9 oval or round, crisply-baked pastry cases, fill them with sweetbread, cover with sauce, and sprinkle lightly with trume. Serve hot. Tlme.--'1‘o cook the sweetbreads, about 1} hours. Average Cost, rs. 9d. to 2s. 3d. per 1b. Sumclent for 6 or 7 persons. Seasonable all the year. 978.---LAMBS’ SWEETBREADS, FRIED. (Fr.—Ris d’Agneau Frit.) Ingredients—r lb. of lambs’ sweetbreads, } of a pint of gravy, tomato sauce, or any other sauce preferred, 1 egg, breadcrumbs, butter or frying-fat, flour, salt and pepper. Method.-Soak the sweetbreads in water for 2 hours, changing the water 3 or 4 times, then drain well, and place in a stewpan containing just sufficient cold water to cover them. Add a little salt, bring to the boil, cook gently for r 5 minutes, then press between 2 dishes until cold. Roll lightly in a little flour seasoned with salt and pepper, coat carefully with egg and breadcrumbs, and fry in hot butter or fat until lightly browned. Serve the gravy or sauce separately. ’l‘lme.—To fry, 6 or 8 minutes. Average Cost, 2s. to 2s. 6d. per lb. Sumeient for 3 or 4 persons. Seasonable at all times. 979.—-LAMBS’ SWEETBREADS, VOLTAIRE STYLE (Fr —-Ris d’Agneau a la Voltaire.) Ingredients.——8 lambs’ sweetbreads, 8 artichoke bottoms, 1. oz. of butter, 1 oz. grated Parmesan cheese, 3 yolks of eggs, 2 tablespoonfuls of Béchamel sauce (sec Sauces), } a pint of good stock, 2 or 3 slices of bacon, 1 onion, I carrot, a bouquet-garni (parsley, thyme, bay-leaf). salt and pepper, meat glaze. Method.—Blanch, drain, and trim the sweetbreads. Lay the slices of bacon, onion and carrot sliced, and the bouquet-garni on the bottom of a saute-pan, } cover them with stock, add seasoning if necessary, place the sweetbreads on the top, and cover with a buttered paper. Put the sauté-pan into a moderate oven and braise from 30 to 40 minutes, basting frequently, and adding more stock if necessary. When the sweetbreads are done. brush them over with warm glaze and keep them hot. Strain the stock into a small stewpan, skim well, then add the yolks of eggs and Bécharnel sauce, previously mixed together, stir until it thickens, then pass through a tammy-cloth or fine hair sieve. Drain the artichokes well after cooking, or from the liquor when preserved ones are used, and place them in a well-buttered RECIPES FOR COOKING LAMB 573 saute-pan. Into each put a teaspoonful of the prepared sauce, lay the sweetbreads on the top, cover with sauce, and sprinkle well with the cheese. Melt the remainder of the butter, pour a little on each sweetbread, bake in a hot oven for 5 or 6 minutes, then arrange neatly on a hot dish, and serve with a suitable sauce. Tlme.--From I to 11- hours. Average Cost, 13. 9d. to as. 3d. per lb. Sumelent tor 6 or 7 persons. Nata—For other methods of cooking lambs’ sweetbreads, see recipes for Cooking veaL 98o.--LAMBS’ TAILS, RUSSIAN STYLE. (Fr.-~Queux d’Agneau a la Russe.) Ingredients.--4 or 5 lambs’ tails, 1} pints of stock, r glass of Chablis (it liked), a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves,i § of a. pint of tomato sauce (see Sauces), frying-tat, salt and pepper. For the batter ; 2 ozs. of flour, } a gill of tepid water, 1 tablespoonful of salad-oil or melted butter, the white of 1 egg, 1 teaspoonful of finely- chopped parsley, 1 saltspoonful of salt. Method.--Blanch the tails, cut them into small joints, return them to the stewpan with the stock, wine, bouquet-garni, cloves, salt and pepper to taste, and cook until tender. Allow them to cool in the Stock, and, when ready to use, drain and dry well. Mix the flour, Water, oil, and salt into a smooth batter, then add the parsley and white of egg stifiiy whipped. Dip the pieces of tail in the batter, and try them until nicely browned in hot iat. Garnish with fried parsley, and serve tomato sauce separately in a sauce-boat. Timon-2 hours. Average Cost, uncertain, being seldom sold. Sum- cient for 5 or 6 persons, 98I.-—LAMBS’ TAILS WITH POTATOES. (F r.—Queux d’Agneau aux Pommes de Terre.) Ingredients.-~3 or 4 lambs’ tails, a few slices of bacon, 1 onion sliced, 1 carrot sliced, a bouquet-garni (parsley, thyme, bay—leaf). 8 pepper-l corns, salt, stock, § of a pint of brown, tomato or other sauce, mashed POtatOe Method.-Blanch and dry the tails. Place the vegetables, herbs and peppercorns in a stewpan, lay the tails on the top, add a little salt and pepper, and cover with bacon. Add stock to nearly cover the vegetables, put on the lid, which must fit closely, and cook gently tor 2 hours, adding a little more stock from time to time. Serve in a border oi mashed potatoes with the sauce poured over the meat. Tlme.--About 2 hours. Average Cost, uncertain, lambs’ tails being seldom sold. Sufficient for 5 or 6 persons. Seasonable from April to October. 574 HOUSEHOLD MANAGEMENT 982.—LEG OF LAMB, FRENCH STYLE. (Fr.-—Gigot d’Agneau a la Francaise.) Ingredients.-A small leg of lamb boned, r teaspoonful of finely- chopped parsley, 1 finely-chopped shallot, I clove of bruised garlic, 2 ozs. of butter, I onion sliced, 1 carrot slioed, salt and pepper. Method—Mix the parsley, shallot, garlic, and a good seasoning of salt and pepper together, and sprinkle the mixture on the inner surface of the meat. Bind the meat into a good shape, place it in a baking- tin containing the butter, onion and carrot, and season well with salt and pepper. Bake for I} an hour in a hot oven, and afterwards at a lower temperature until the meat is cooked. Serve with gravy made from the bones and the sediment in the baking-tin (see “ Gravies ”). Tina—Allow 20 minutes per lb. Average Cost, 1 rd. to 15. 2d. per lb. Sufficient for 5 or 6 persons. Seasonable from April to October. 983,—LOIN OF LAMB, ROLLED AND BRAISED. (Fr.-—-Longe d’Agneau Braisée.) Ingredients.—r loin of lamb, a mirepoix of vegetables (see “ Shoulder of Lamb, Braised ”), stock, glaze, cooked peas, spinach or cucumber, salt and pepper. Method.--Remove the bones, season the inner surface of the meat with salt and pepper, roll the flap under as tightly as possible, and bind with tape. Braise for about 2 hours (see “ Shoulder of Lamb, Braised ”), brush over with glaze, and serve on a bed of cooked peas, spinach, or cucumber. , 'l'lme.--About 2 hours. Average Cost, lid. to rs. 2d. per lb. Sufficient for 6 or 7 persons. Seasonable, from April to October. 984,—MINCED LAMB. (Fr.--Emincé d’Agneau.) lngredlents.--r 1b. of cooked lamb, 1_finely-chopped medium-sized onion, 1 of a pint of gravy or stock, I tablespoonful of mushroom ketchup, } of an oz. of butter, i an oz. of flour, pepper and salt. MBthOda—Cllt the meat into small dice, and boil the bones and trim' mings for 1 hour or longer, when stock is needed. Melt the butter in a stewpan, fry the onion until lightly browned, add the flour, and brown it also. Stir in the gravy or stock, add the ketchup and season- ing to taste, and simmer gently for to minutes. Put in the meat, draw the stewpan aside where the contents will be kept just below simmering point, and let it remain for at least i an hour. Serve. surrounded by a border of mashed potato, well-boiled rice, or sippets of toasted bread. Tlmefi-From I to 1} hours. Average Cost, about Is. 2d. Sufficient for 3 to 4 persons. Seasonable from April to October. RECIPES FOR COOKING LAMB 575 935.--NOISETTES OF LAMB. (Fr.—Noisettes d’Ag- neau a la Union.) lngredlents.--r loin of lamb, 8 artichoke bottoms, 2 dozen fresh button muShrooms, 2} ozs. of butter, 1 teaspoonful of finely-chopped parsley, 1 of a teaspoonful each of finely-chopped chive, chervil and tarragon, the juice of 1} a lemon, 1 tablespoonful of warm meat glaze or 1 teaspoon- ful of meat extract, } of a pint of stock, } of a pint of demi-glace sauce (see Sauces), salt and pepper. Method.-Remove the fillet from the loin, and divide it into 8 slices, which, when properly cut, are round and entirely free from fat. Pre- pare the mushrooms, chop them finely, and fry them lightly in I oz. of butter. Warm the artickoke bottoms in the stock ; to the mush- room purée add the lemon-juice, herbs, glaze, or meat juice, season to taste, mix well together over the fire, then fill the artichokes with the preparation, and keep them warm. Heat the remainder of the butter in a saute-pan, and fry the noisettes quickly until lightly browned. Arrange in 2 rows on a hot dish, place an artichoke bottom on the top of each, pour the demi-glace sauce round, and serve. Tlme.—About {- an hour. Average Cost, rs. to rs. 2d. per lb. Sum- clent for 6 or 7 persons. 986.--RAGOlJT 0F LAMB WITH SORREL. (Fr.-~Ragout d’Agneau a l’Oseille’) Ingredients.—2 or 3 lb. of neck or breast of lamb, } a pint of boiling stock, 2 ozs. of butter, 1 oz. of flour, 1 onion, 1 small carrot, r strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), the yolks of 2 eggs, 1 tablespoonful of cream, } of a pint of sorrel purée, or, if more convenient, 1 of a pint of spinach purée mixed with the juice of I} a lemon, salt and pepper. Method.-Trim the meat, and blanch it by putting it into cold water, bringing it slowly to the boil, and then immersing it for a few minutes in seasoned salt water. Drain, dry well, and cut into 2-inch squares. Heat the butter in a stewpan, and fry the sliced vegetables for 15 minutes, but do not let them brown. Now sprinklein the flour, stir and cook for 3 or 4 minutes, then add the boiling stock, herbs, i of a tea- poonful of salt, 1- the quantity of pepper, and stir until smooth. Lay the pieces of meat in the sauce, put on the lid, which should fit closely, and simmer very gently for about 1} hours. Meanwhile cook the sorrel or spinach (see Vegetables), rub it through a fine sieve, and season to taste. When the meat is ready, pile it in the centre of a hot dish. Strain the sauce into another stewpan, and add the sorrel purée,when nearly boiling put in the yolks of 2 eggs and cream, previously mixed together, and stir until the sauce thickens. Season to taste, pour over the meat, and serve, 576 HOUSEHOLD MANAGEMENT “ma—About 2 hours. Average Cost, rod. per lb. Sumelent for‘ 6 or 7 persons. 987.-—ROAST FORE-QUARTER or LAMB. (Fr.-*-Quartier d’Agneau R6ti.) lngredlents.—Fore-quarter of lamb, mint sauce (see No. 256). Method.-See " Roast ~Lamb " and “ Notes on Roasting," p. 407. Serve with gravy made from the sediment in the roasting-tin, and mint sauce. Tlme.—r} to 2 hours, according to size. Average Cost, 1 Id. to rs. 2d. Sufficient for 8 to 12 persons, according to weight. Seasonable, grass lamb from March to September. 988.—-ROAST LAMB. (Fr.-—Agneau R6ti.) Lamb, when roasting, requires more attention than any other kind of meat No part of it must be underdone, and to secure this result without drying and hardening the thinner portions to an undesirable degree, much care is necessary. The intense heat to which all meat must first be subjected for a few minutes is applied for too short a time to affect the colour of a joint kept constantly in motion, and the subsequent browning and over-cooking of any part may be obviated by covering the meat with 2 or 3 folds of well-greased paper, and by frequent basting. The amount of heat applied to any part may be regulated by raising or lowering the joint on the spit, and the rate of cooking by increasing or decreasing the distance betWeen the joint and the fire. See “ Notes on Roasting," p. 407. 989.—SHOULDER 0F LAMB, BRAISED. (Fr.—Epaule d’Agneau Braisée.) Ingredients—A shoulder of lamb, larding bacon, 1 pint of stock, 3 ozs. of butter, 1% ozs. of fidur, 2 shallots finely-chopped, r teaspoonful of finely-chopped parsley. For the mirepoix : 2 onions, 2 carrots, Q a small' turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns. Meat glaze. Method.—Bone the shoulder, season well with salt and pepper, roll up tightly, and bind securely, dth string. Cut the lardoons, or strips of bacon ior insertion in the meat, about 2 inches long, and rather more than } of an inch in thickness, and insert close rows in the rolled meat. Slice the vegetables, and put them into a large braize-pan with I; ozs. of butter, plact the meat on the top, cover closely, and cook gently for 20 minutes. Add the herbs, peppercorns, and stock to nearly cover the vegetables, place abuttered paper over the meat, put on the lid, and braise in the oven for 2 hours. I} an hour before serving. ENTREES. I. Chaud-froid of Lamb Cutlets. 2. Chicken Timbales. 3. Stufied Quails. 3: , U SUPPER DISHES. '50 I D I K , s Q U i Q I e f" 5' I’vvn " 1. Savory Mince Croustades. . 2. Beef Polantine. 3. Fish Kedgefee' <4 3“. 38 RECIPES FOR COOKING LAMB 577 melt the remaining butter in a stewpan, fry the shallots slightly, then add the flour and cook until it acquiresanut-brown colour. When the meat is ready, remove the strings, brush it over with stock reduced to glaze, and put it into a moderate oven for a few minutes to crisp the bacon. Strain the stock, increase the quantity to i of a pint, pour it over the brown roux or thickening, and stir until it boils. Add to it the parsley, season to taste, simmer for 2 or 3 minutes, then serve in a sauce-boat. Cooked tomatoes, mushrooms, fancifully-cut turnips and carrots, small timbales of spinach or green pea purée, haricots verts and mace- doine are all suitable garnish for this dish. Tlme.--To braise, about 2 hours. Average Cost, rod. to 1s. 1d. per lb. Nata—The loin, neck or breast may be cooked in this manner. If pre- ierred, the shoulder may be stuffed with sausage meat or veal forcemeat, and the larding may in all cases be omitted, if more convenient. 990.--—SHOULDER OF LAMB, STUFFED. (Fr.-—Epaule d’Agneau Farcie.) lngredlents.--A shoulder of lamb, veal forcemeat, No. 396, i of a pint Of stock, 1 oz. of butter, } of an oz. of flour, 2 or 3 ozs. of dripping, Salt and pepper. Method.--Remove the bones and boil them for at least 1 hour for Stock. Flatten the meat with a cutlet-bat or heavy knife, season well with salt and pepper, and spread on the forcemeat. Roll up lightly, tie securely with string, and place in a baking-tin in which the dripping has been previously melted. Baste well, put it into a moderate Oven, and cook gently for about 1} hours, basting frequently. Mean- While fry the butter and flour together until well browned, add the prepared stock, stir until boiling, and season to taste. Remove the meat and keep it hot, pour off the fat without disturbing the sediment in the tin, and add the brown sauce. Replace the meat, and cook it gently for 20 minutes longer, basting frequently meanwhile. Serve With a little sauce poured over the meat, and send the remainder to table in a tureen. If preferred, the meat may be braised according to directions given in reference to " Loin of Lamb, Rolled and Braised." 'l‘lme.--About 1} hours. Average Cost, rrd. to 18. 2d. per lb. Sum- elent for 4 or 5 persons. Seasonable all the year. RECIPES FOR COOKING MUTTON CHAPTER XIX 991.-—-BAKED SHOULDER 0F MUTTON, STUFFED' (Fr.--Epaule de Mouton Farcie.) lngredlents.—A small shoulder of mutton, veal forcemeat, No. 396» i of a pint of stock, 1 oz. of butter, j of an oz. of flour, 2 or 3 ozs. 0 dripping, salt and pepper. Method.--Have all the bones removed from the shoulder, and boil them down for stock. Flatten the meat, using either a wetted cutlet' bat or rolling-pin for the purpose. Season well with salt and pepper, spread on the forcemeat, roll up tightly and bind securely with string, Have ready the baking-tin with the dripping melted, baste the meat Well, put it into a moderate oven, and Cook gently for 1} hours, basting frequently. Meanwhile fry t0gether the butter and flour until a brown roux, or thickening, is formed, strain on to it i of a pint of stock made from the bones (which should be boiled for at least 2 hours), stir the sauce until it boils, and season to taste. When the meat has cooked for 1} hours, drain of? every particle of fat, but leave the sedi- ment in the tin, pour in the brown sauce, return to the oven, and cook 1} an hour longer, basting frequently. When ready, serve on a hot dish, pour a little of the sauce over the meat, and send the remaindelI to table in a sauce-boat. Tlme.—-T0 prepare and cook, about 2} hours. Average Cost, 9d. to rod. per lb. Nata—Either leg, loin or neck of mutton may be cooked according to the above recipe ; and when preferred, onion farce, or stufiing, No. 404, may be substituted for the veal forcemeat. Tn: Pours on Saran—The keeping of flocks was one of the earliest employments of mankind. and the most ancient kind of poetry was probably pastoral. The oldest representations we have of the poetic character of pastoral lite are those found in books of the Old Testament, which describe the shepherd life of the patnarchs. Pastoral poetry in the classic sense of the term had its origin in Greece, and Theocritus (third century s.c.) is the earliest and most illustrious of the pastoral poets. Virgil at a later period represents pastoral poetry in Roman literature, his Buoolics with charming grace setting forth the simplicit and sweetness of country life. Tasso and Ronsard wrote on pass toral subjects; and among our nglish poetical works are Spencer's Shepherd’s Calendar, Browne’s Britanma's Pastorals, Gay’s Shepherd’s Week, Gray’s Elegy, Thomson's 8mm, and Allan Ramsay'i Gentle Shepherd. In all such pastorals the allusions to the sheep are only of inferior importance lo the shepherds who attend them, and these have furnished innumerable figures and similes. Shakespesfl 678 RECIPES FOR COOKING MUTTON 579 frequently com ares men to shee , as in King Henry VI., when Gloster ruder drives the lieutenant from the side the monarch. the hapless King thus touchineg speaks of his helplessness :— " So flies the reckless shepherd from the wolf: So first the harmless sheep doth yield his fleece, And nest his throat unto the butcher's knife.” In the T00 Gardens» of Verona we meet with the following humorous comparison :— ” Paoravs. The sheep tor iodder follow the shephad, the shepherd for food follows not the sheep , Thou for wages followest thy master, thy master for wages followest not thee; therefore thou art a sheep. Snap. Such another roof will make me cry baa.” Bern's Elegy on Poor Man ' , hisonly “ petyow,” is familiar to every one :— t'nm' d' the town she stroll'd by him: A lang halt mile she could descry him; VW kindly bleat, when she did spy him She ran wt' speed; A friend mair faithfu’ ne'er cam’ nigh him, Than Maiiie dead. Iwatshewasasheepo’sense, An’ could behave hersel' wi! mense; 992.-BOILED MUTTON. (Fr.--Mouton bouilli.) The leg, neck and. breast are the parts usually selected for boiling. When intended for this purpose, the meat should not be allowed to hang many days, for the least taint spoils the flavour of boiled mutton. Too often the natural flavour of a boiled joint is overpowered by the flavour of the vegetables with which it is cooked. To avoid this, Pnly the quantity suflicicnt to impart a. slight flav0ur should be cooked In the liquor, and the remainder boiled separately. The flavour 0f the meat is thus preserved, and the vegetables are a better colour When cooked more quickly than is possibleL if their rate of cooking is adapted to the meat, The side of the jomt intended to be dished upwards should be put downwards in the boiling-pot, for however gentle the ebullition 0f the water may be, its action somewhat spoils the upper surface of the meat. Moreover, any scum that is not removed during the process of cooking is apt to fall on the upper surface oi the meat, and impair its appearance, For particulars as to time required etc., see “ Notes on Boiling,” p, 429. Tn: Goon Savanna—The office of the Eastern shepherd was one of hardship and even of danger. e was exposed to the extremes of heat and cold. His food was precarious, oonsnting often of wild tnuu. He had to defend his flock from the attacks of wild beasts, including the lion, the wolf, the mother, and the bear, and was also exposed to the risk of roving bands of robbers. The shepherd _ his sheep to the astute, watched over them while feeding, supplied them with water, and at Ilight enclosed his ii in the fold, defending it from theattaclrs of wild beasts and predatory bands. ! any sheep was missing, be searched for it until it was found. The Eastern shepherd’s office was thus necessarily one of great watchfulness and care, and of tenderness in caring for the weak and the gmmgof his flock. Hence the numerous allusions in the Bible to the shepherd and his sheep. The salnnst likens himself to a lost sheep, and prays the Almighty to seek His servant. Our Lord. when sendin His chosen disciples to preach the Gospel among their unbelieving brethren, compares t1win to lam going among wolves. The Eastern shepherd, by his kind treatment of his sheep eMeats to him, so that they obey his voice, recognize the names by which he calls them, and but" turn as he leads them to and from the fold. The beautiful figure of the “ Good Shepherd,” 'hlrh occurs so often in the New Testament, ex rrsses the Divine tenderness for mankind. “ The 3°00 shepherd giveth his life for the sheep ’7 (St. ohn, x. u). ‘l I am the good shepherd, and know “Librep, and am known of mine ” (St. ohn, x. 14). " And other sheep I have, which are not of th told: them also I must bring, and ey shall bear My voice; and there shall be one fold, and m shepherd " (St. John. a. w)- 580 HOUSEHOLD MANAGEMENT 993.—-BONED LEG OF MUTTON, STUFFED. (Fr.—Gigot de Mouton farci.) lngredlents.-A small leg of mutton boned, 2 ozs. of finely-chopped ham or bacon, 4 tablespoonfuls of breadcrumbs, 2 tablespoonfuls 0f finely-chopped suet, 2 finely-chopped shallots, I teaspoonful of chopped parsley, } a teaspoonful of grated lemon~rind, } a teaspoonful of POW' dered mixed herbs, 1 saltspoonful of grated nutmeg, salt and pepper, 1 egg, milk, brown sauce or gravy (see “ Sauces and Gravies ”). Method—Mix all the dry ingredients together, adding the needful seasoning of salt and pepper. Moisten with the egg and as much milk as is necessary to bind the whole together, press the mixture into the cavity whence the bone was taken, and secure the opening- Roast before a clear fire, or bake in a moderately hot oven from 21> to 2} hours, and when ready, serve with brown sauce or godd gravy. Tlme.——About 2} hours. Average Cost, rod. per lb. Seasonable at any time. 994.—-BRAIN AND TONGUE PUDDING. (Fm—Pending de Cervelles et Langue.) Ingredients.—4 sheeps’ tongues, 4 sheep’s brains, I hard-boiled egg sliced, 1 shallot finely-chopped, I teaspoonful of finely-chopped parsley, I teaspoonful of flour, salt and pepper, 1» of a pint of milk, suet paste. Method—Let the tongues and brains soak in salt and water for 2 or 3 hours, then cover the former with hot stock or water, and simmer gently until the skin can be removed. Line a basin with some of the paste (sea " Beef Steak Pudding ”), slice the tongues, chop the brains coarsely, place them in the basin in alternate layers, sprinkling each layer with shallot, parsley, flour, salt and pepper, and intersperse with slices of boiled egg. Add the milk, cover with suet paste (see pastes) and boil for 3 hours, or steam for 31} hours. Tlme.—From 3 to 3* hours. Average Cost, 2s. to 2s. 6d. Sufficient for 6 persons. Seasonable at any time. 995,—BRAISED LEG OF MUTTON. (Fr.-—Gigot de Mouton braisé.) Ingredients.-—I small leg of mutton. For the mirepoix : 2 onions thickly sliced, 2 carrots thickly sliced, 1 small turnip thickly sliced, a bouquet-garni (parsley, thyme, bay-leaf), IO peppercorns. For the sauce: 11} ozs. of butter, 1} ozs. of flour, 2 shallots finely-chopped. 1 pint of stock, salt and pepper, stock or water. Method.--Put the mirepoix into a braising-pan or large stewpan. nearly cover with boiling stock or water, lay the meat on the tOP' RECIPES FOR COOKING MUT'I‘ON 581 and wrap round it a well-greased paper. Put on the lid, which should fit closely, and cook gently from 3 to 3* hours, adding more stock or Water as that in the pan becomes reduced. Half an hour before serving melt the butter in a stewpan, fry the shallots lightly, then add the flour, and cook until it acquires a nut-brown colour. Keep the meat hot, strain the stock, increase the quantity to 1 pint, pour it over the browned flour and butter, and stir until boiling. Season to taste, boil gently for ten minutes, then pour a little over the meat, and serve the remainder in a tureen. Cooked tomatoes, mushrooms, fancifully- cut turnips and carrots, small timbales of spinach or green pea puree, haricots verts and macedoine are all suitable garnishes for this dish. Tlme.~+About 4 hoursa Average Cost, 10d. per lb. Seasonable at any time. 996.—BRAISED MUTTON, PROVENCE STYLE. (FL—Mouton braisé a la Provencale.) lngredlents.-—A small leg of mutton (or shoulder, loin or neck, if preferred). For the mirepoix, or foundation : 3 ozs. of butter, 2 large onions, 2 carrots, f turnip, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, 1 quart of stock. For the farce : e ozs. of lean raw ham, 2 ozs. of pork or veal, 2 ozs. of breadcrumbs, 6 button mushrooms, preferably fresh ones, 1 teaspoonful of finely- chopped parsley, } a teaspoonful of powdered mixed herbs, 1} a tea- spoonful of grated lemon-rind, 1 shallot finely-chopped, 2 yolks and I white of eggs, salt and ‘pepper. For the Provencale sauce 2 1 pint 0f brown sauce, 1 tomato, 1 onion, 2 large fresh mushrooms, 1» a tea- Spoonful of chopped parsley, } a teaspoonful of lemon-juice, 1 oz. of butter, glaze. Method.--Bone the leg as far as the knuckle. Pass the ham and pork or veal 2 or 3 times through a mincing machine, pound it well with the breadcrumbs, herbs, lemon rind, parsley, shallot and eggs, season to taste, and when smooth, rub through a wire sieve. Add to the farce the mushrooms cut into small pieces, press it lightly into the cavity of the leg, and sew up the opening. Slice the vegetables, place them at the bottom of a large stewpan with the butter, bouquet-garni, and peppercorns, and On the top of these lay the meat. Put on the lid, cook gently for 1» an hour, then add as much hot stock as will 3 parts cover the vegetables and the remainder to make good the re- duction in the pan. Cover the meat with a buttered paper, put on the lid, cook gently for 2 hours, basting frequently, then transfer from the stewpan to a hot baking—tin, and continue the cooking for i of an hour longer, keeping the meat well basted with hot butter or fat. Strain the liquor, and either boil it down to glaze, or use it to make the brown sauce (see Sauces). Melt 1 oz. of butter in a small stewpan, add the tomato, onion and mushrooms, all of which should be previ- 582 HOUSEHOLD MANAGEMENT ously sliced, put in the parsley, cook gently for 15 or 20 minutes, and add the brown sauce, boil for 15 minutes longer. Season to taste, rub through a fine hair sieve or tammymloth, re-heat, add the lemon- juice, and keep hot until required. Place the meat on a hot dish. brush it over with warm glaze, garnish it with baked tomatoes, mush- rooms au gratin. braised Olives, or fancifullyhcut glazed vegetable-6, and serve the sauce separately. Times-From 3}- to 3} hours. Average Cost, rod. per lb. Seasonable at any time. 997.-v—BREAST OF MUTTON, GRILLED OR BROILED. (F r.—Poitrine d’Agneau Grillée.) Ingredients-“A, breast. of mutton salt Tend pepper, tomato, piquante or other suitable sauce, Methods—Divide the breast into pieces convenient for serving, and trim away some of the fat. Grill slowly ver 01; in front of a clear fire, in order that the meat may be thOl'Opg Y cooked. turning frequently meanwhile, and sprinkling liberally with salt and pepper, Serve th? sauce separately. Times-About 20 minutes. Average Cost, 6d. per lb, Seasonable at any time. 998.*—'-BREAST OF MUTTON, TO COLLAR. Ingredients-WA breast oi mutton boned. 2 tablespoonfuls of bread crumbs, 1 tablespoonful of finely-chopped capers. r teaspoonful of finely-chopped parsley, 1- a "teaspoonful of powdered mixed herbs, } Of a teaspoonful of finely'grated lemon-rind, vinegar, a good pinch of put meg, salt and pepper, 1 yolk of egg. Methodw—Make a forcemeat of the above ingredients, taking care to season it rather highly with salt and pepper. Flatten the meat, spread the forcemeat evenly, roll up as lightly as possible, and secure with fitring- Put the roll» intq a stewpan containing just sufficient stock to cover it, or failing stock, use water and add the bones removed from the meat, also vegetables and herbs to give flavour. Simmer very gently for 2} hours, then transfer to an earthenware vessel, and strain the stock. Add to it half its quantity of vinegar and a tablespoonful pf salt, and pour the mixture over the meat. which it should completely pover. It should remain for at least 5 or 6 days before being used, and may be kept for a much longer time, but the liquor must be boiled up twice a week, and not replaced until quite cold. 'l'lme.-~To cook, 2} hours. To pickle, 5 Qt 6 days. Average Cost, 6d. per lb. RECIPES FOR COOKING MUTTON 583 999.--BROILED BREAST OF MUTTON WITH CAPER SAUCET gFf.h-Poitrine de Mouton aux Cipres.) Ingredients.--A breast of mutton, z tablespoonfuls of breadcrumbs, I tablespoonful of finelymhopped suet, 1 dessertspoonful of chopped parsley, 1- a teaspoonful of powdered mixed herbs, milk, salt and Pepper, 1} a pint of caper sauce, No. :82, BtOck, or water; when using the latter, add 1 onion, 1 carrot, 1} a small turnip, IO peppercorns and salt. Method.--Remove the bones and any superfluous fat, flatten the meat and season it well. Mix the breadcrumbs, suet, parsley, herbs, and a geod seasoning bf salt and pepper together, and moisten with milk. Spread the mixture on the meat, roll up lightly, and bind Securely with string. Put it into the stock or water when boiling (see " Notes on Boiling," p 429), simmer gently for z hoursi, then Serve With the caper sauce poured over. Tlme.-About 2 hours. Average Cost, 6d. per 1b. Seasonable all the Year. The Oxen or end Gowns Futon.--This military Order, the Toiton d’Or, at the present gme the highest Order of the Austrian and the Spanish courts was founded, 1429, by Philip III the Good ' Duke of Burgundy, and of the Netherlands on the occasion of his marriage with the Prin~ otsslsabellaof Portugal. Its emblem, worn suspended from the collar of the Order, is the figure °i a sheep or fleece in gold, and probably owes its origin to the circumstance that the Nether- ds were the principal seat of the woollen manufactures. The original number of the mem- bers of the Order was thirty-one, including the soverei n at its head. In 1516 the Order was en- hl'lted by Pope Leo X to fifty-two. The Duke of urgundy was the hereditary Grand Master “til the Order, together with their dominions, passed from the Dukes of Burgundy to Austria. I" 1700 the German Empemr, Charles VI, by virtue of his possession of the Netherlands, and Philip v. King of Spain, both laid claim to the headship of the Order. The f1 rrmer, however, when unable to maintain his supremacy in Spain, took with him the archives of the Order to Vienna, where ht solemriized with greatmagnificenee its inauguration in :7: 3. Phili V, on the other hand, declared h.lmself Grand Master, and at the Congress of Cambrai, r721, formallz protested against the reten- flons of the Em . The dispute, though settled subsequently y the intercession of ranoe, England and Ho and, was frequently renewed, until the Order was tacitly introduced into both Oountries by the names respectively of the Spanish or Austrian “ Order of the Golden Fleece," eo- Wrdmg totheoountry whereitis conterred. Iooo.--BROILED MUTTON AND TOMATO SAUCE. (Fm-Rechaufié de Mouton-—Sauce Tomate.) Ingredients.--Slices of cooked, mutton, salad-oil or melted fat or butter, salt and pepper, 1} a pint of tomato sauce (see “ Sauces "), mashed petite. Motherly-Brush the meat over On both sides with oil or melted fat; SPrinkle Carefully With salt and pepper, and broil quickly over a clear fire. Serve on a border of mashed potato, with the sauce poured round. Tlme.--From to to 15 minutes. Seasonable at any time. Ioor.--BROILED OR GRILLED KIDNEYS. (Fr.~—~R6gnons de Mouton Grillés.) Itime(llents.---Sheep*s kidneys, salt and pepper, salad-oil or oiled u er. 584 HOUSEHOLD MANAGEMENT Method.—Split the kidneys lengthwise down to the root, remove the skin, turn each half back, and run a skewer through them to keep them flat. Brush over with salad-oil or oiled butter, and broil quickly over a clear fire, taking care to cook the out side first. Remove the skewers, sprinkle with salt and pepper, and serve as hot as possible. Tlme.--5 to 6 minutes. Average Cost, 3d. each. Sufficient, 1 to each person. Seasonable at any time. Nata—See “ Kidneys Grilled,” also recipes for cooking ox-kidney. 1002.—CHAUD-FROID OF MUTTON CUTLETS. (F r.--C6telettes de Mouton en Chaud-froid.) lngredlents.--8 or 10 cutlets from the best end of the neck, 6 ozs. of liver farce, No. 398, 6 leaves of French gelatine, § of a pint of tomato sauce, j of a pint of Béchamel sauce, dressed salad, salt and pepper. Method.--Braise the neck as directed in recipe No. 1052 ; when cold out it into neat cutlets, trim off the greater part of the fat, season with salt and pepper, and cover one side with a thin layer of the liver farce. Dissolve the gelatine in 2 tablespoonfuls of cold water, and divide it equally between the tomato and Béchamel sauces, which should be warm when the gelatine is added. Let the sauces cool slightly, then coat the covered sides of the cutlets, making one half red and the other white. Let them remain on ice or in a cool place until the sauce is quite set, then arrange them in a circle in alternate colours, place a frill on each outlet, and serve the dressed salad in the centre. Tlme.--r§ hours after the meat is cooked. Average Cost, 3s. 6d. to 4s. Sumelent for 7 to 8 persons. Nola-Brown sauce may be substituted for the white, the combination of red and brown being very efi’ective : or a green chaud—froid sauce may be used instead of the tomato sauce (see Sauces). 1003.—CHAUDFROID OF FILLETS OF MUTTON. (Fr.-Chaud-Froid de Noisettes de Mouton.) Ingredients.--The best end of a neck of mutton, 1 oz. of butter, 2 oz. of ham or lean bacon, 1} a glass oi sherry, } of a pint of good stock, 1 onion, 1 small carrot, a bouquet-garni (parsley, thyme, bay-leaf), 3 peppercorns, 1 clove, glaze, dressed salad, 2 whites of eggs, 1 trufiie, salt and pepper. Method—Remove the lean part from the neck of mutton, and cut it into slices about i of an inch in thickness. Slice the vegetables, cut the ham into small pieces, and place them in “a saute-pan with the butter,sherry, stock, herbs,clove and peppercorns. Season the noisettes on both sides with salt and pepper, lay them on the top of the vege- tables, cover with buttered paper, cook slowly on the stove or in the RECIPES FOR COOKING MUTTON 585 oven for 40 minut¢8, basting frequently, then press them between 2 dishes until cold. Season the whites of eggs with a little salt and pepper, steam in a. buttered dariol mould until firm, then cut into thin slices, which must afterwards be stamped into rounds I inch in diameter. Cut the trufiie into thin strips about t inch in length, and rather less than i of an inch in thickness. If necessary, trim the noisettes to make them a uniform round shape h brush one side over with meat glaze, place a round of white of egg in the centre of each, and over it 4 or 5 strips of truflie, lattice-work style. Arrange the noisettes in a Circle, slightly overlapping each other, fill the centre with the dressed salad, and garnish the base of the dish between the noisettes with tufts of endive, fancifully-cut slices of cucumber, and, if con- venient, cubes of aspic jelly. Time.—3 hours. Average Cost, 3s. 9d. to 45. Sumelent for 7 or 8 persons- Nata—For noisettes of mutton to beserved hot, see “ Noisettes d’Agneau, recipe No. 98 5. Tn Donia-The well-known substance chalk in its chemical composition is a nearly pure car- bonate of lime. When carefully separated in water and examined under the microscope, it is found \0 consist of an aggregation of exceedingly minute shells, tragments of corals, sponge-organisms, the work of lime secreting creatures, such as the ioramimtera and the polysoa. Chalk-hills form the Uub~soil oi the hilly districts of the south-east of England. Those known as the South Downs start from the bold promontory at Beechy Heed, traverse the county of Sussex irom east to west, and gas through Hampshire into Surrey. The North Downs extend from Godalming, by Godstone, to Kent, and terminate in the line of clitfs which stretches from Dover to Ramsgate. The Downs ere covered with short verdant turf, but the layer of soil which rests on the chalk is too thin to support Rees and shrubs. The hills have rounded summits, with smooth undulating outlines. 'lhe 000me Ind furrows, which ramify and extend into deep valleys, resemble dried-up channels of streams and nvulets. From time immemorial immense flocks of sheep have been reared on the Downs. The herbage of the hills is remarkably nutritious, and the climate. consequent on the dryness of the air $3: the moderate elevation of the land, b eminently favourable to renting a superior breed of sheep. mutton of the South-Down breed of sheep is highly valued for its delicate flavour, and the wool tor its fineness. IOO4.—-FILLET OF MUTTON, TO DRESS. (F r.—Filet de Mouton.) Ingredients.--A large leg of mutton, veal forcemeat (see “ Force- meats l’), gravy or suitable brown sauce. Method.—--This method is specially suited to a small household where cold meat is disliked. Cut ofi the knuckle part which, braised or boiled, will supply a dinner on a following day. From the other end of the leg cut a roasting piece, thus leaving the fillet 3 or more inches in thickness. Remove the bone, flatten the meat with a. cutlet-bat or rolling-pin, season well with salt and pepper, and spread on the force. meat. Roll up tightly, bind securely with string, and either boil, braise, roast or bake according to the directions given under respective head- ings. If preferred, the fillet may be grilled, or roasted in a Dutch oven, the forcemeat, of course, being omitted. It will be found excel- lent if lightly fried, and afterwards stewed slowly, and served with tomatoes or mushrooms, (See also “ Oxford John." No- 1055. and " Mutton Pudding") 586 HOUSEHOLD MANAGEMENT 1005.—FRENCH HASH. (Fr.—Mirliton de Mouton.) Ingredients,—-} a lb. of Patna rice, 3 ozs. of preserved cherries, 4 ozs- oi prunes, 4! 1b. 0; cold shoulder or leg of mutton, paprika pepper and salt, i of a pint of Espagnole sauce, No, 344. Mode—Boil the rice in a large saucepan yvith, plenty of seasoned water until tender, when drain and dry well. Cut the meat into neat pieces, and put it into the Sauce, which must be first made hot. Allow it to simmer very gently for an hour, then add the prunes, previoule stewed and stoned, also the cherries and rice. Season carefully with paprika pepper and salt. Time—yr} hours, Average Cost, about as, Sumclent for 5 or 5 persons. 1006.—-FRIED KIDNEY. (Fr.—R6gnons Frits.) Ingredients.--Sheep’e kidneys, butter“, salt and pepper. Method.—Cut the kidneys open lengthwise, but without quite dividing them. and remove the skins. Run a skewer through them to keep them flat, place the kidneys, cut side down, in a frying-pan containing a little hot butter, and fry quickly on both sides. Season with salt and pepper, pour a little hot gravy round them. and serve as hot as possible. 'l‘lme.—5 or 6 minutes. Average Cost, 3d. each. Sulllclent, 8 for each person. Seasouable at any time. 1007.--GRILLED MUTTON WITH TOMATO SAUCE. (Fr.—Tranches de Mouton Grillées, Sauce Tomate.) Ingredients—Two slices of mutton, about an inch in thickness, cut irom the middle of the leg, § of a pint of tomato sauce. For the marin' ade i 2 tablespoonfuls of salad-oil or oiled butter, 1 dessertspooniul of vinegar, } a teaspoonful oi finely-chopped Parsley, } of a teaspoonful of finely-chopped shallot or onion, a pinch of powdered mixed herbs, r saltsprooniul oi salt, } a saltspoontul of pepper, potato garnish. Method.—Put the slice of meat on to a dish, pour over it the marinade, and let it remain ior 2 hours, turning and basting occasionally. When ready to cook, drain, dry well, brush over with salad-oil or warm butterJ and grill over a clear fire for about 15 minutes. Have ready the tomato sauce and some crisply tried straws, ribbons, or chip8 of potato, place the meat on a hot dish, arrange the potatoes round the base, and serve the sauce in a sauce-boat. The dish may be varied by serving with it mushroom sauce and baked tomatoes, or baked or stewed mushrooms and brown sauce. Tlme.--To grill the meat, about t 5 minutes. Average Cost, 1s. per lb- Sulllelent for 3 or 4 persons. RECIPES FOR COOKING MUTTON 587 Ioo8.--HARICOT MUTTON. (F r.—Ragofit de Mouton.) Ingredients.»-a lb. of neck oi mutton (or scrag end), a 029. of butter, i 02. oi flour, :1} pints of stock or water, 1 large onion or is button onions, 2 carrots, 1 turnip, a bouquet-garni (parsley, thyme, bay-leaf), Salt and peppers Methodfi-Divide the meat into thin outlets, and trim on the skin and greater part of the lat. When a large Onion is used cut it into dice ; scoop the carrots and turnip into small rounds, about the size of a Spanish but, or shape them like small olives. Melt the butter in a stewpan, fry the meat until well browned on both sides, then take it out. Fry the carrot and turnip until they acquire a good colour, then drain them from the butter» Now fry the onion dice or button onions, and when slightly browned add to them the flour, which must be cooked and stirred until it becomes nut-brown. Have ready the hot stOck, pour it into the Stewpan, Stir until it boiIS, “put in the carrot and turnip, then add the bouquet-garni and salt. and pepper to taste, replace the meat, and stew gently for I} to 1} hours. Arrange the meat neatly in the centre of a hot dish, strain the saute over, and garnish with the onions, carrot, and turnip. Tlme.--To cook, about 2 hours. Average Cost; as. Sumclent for 5 or 6 persons. Nata—When a more simple dish is required, lat may be substituted for the butter, and the turnip and carrot cut into dice. Till Gocnru Faun—The beautiful classic legend of the Golden Fleece may be briefl told as fOllows: Phrixusi a son 01 Athsmus, King of. Thebes, to escape from the tions 0 Inc, his “tpmother, paid a visit to the court of his friend Eetes, King of Colchis. ram, whose fleece was °f Pure gold, carried the moth through the air. On his safe arrival at Colchis, Phrixus ofiered the km on the Altar of Ares, t kept the golden fleece. Estes received the youth with great kindnea "1d gave him his daughter Chalciope in marriage; but some time after, he murdered Phrixus to ob- tain possession of the coveted fleece. To avenge the murder of Phrixss and recover the fleece, which '38 said to be e sleepless dragma Jason, commissioned by his uncle Pelias of Iolcus, commanded Arm the son of Phnxus to buil a ship of fifty oars, which he manned with fifty of the most cele- brited heroes in Greece, uding Hercul Castor and Pollux, Theseus, and Orpheus. The Argo~ limits, after various adventures, reached Co chis, and King Eetes mised Jason the Golden Fleece "I the condition that he should yoke to s. plbough two tine-breathim, brazen-booted oxen, end sow the dragon’s teeth which Cadmus had left at ebes. By the aid of Medea, the sorceress, and daughter °l the King, who had fallen deeply in love with Jason, the fleece was secured, and brought to Iolcus. vanOtis interpretations have been given to the legend, which probably refers to a voyage of discovery :1 the coasts of the Euxine by adventurers inspired by the desire to find new fieldsof commerdal Ioog.-—HOT POT (LANCASHIRE). lngredients.—2 lb. of the best end of the neck, 3 Sheep's kidneys, Ii sauce oysters, 2 lb. oi potatoes, 1 Spanish onion, salt and pepper, i a pint of graVy, i or. of butter, stock. Method.--Divide the meat into neat‘ cutletS, trim of! the skin and greater part of the fat. Put the short rib bones, the lean trimming 0f the meat, the beards hi the oysters, and a small onion into a stewpan, cover these with cold water, and boil them down for gravy. Grease a fireprooi baking-dish, put in a deep layer of sliced potato, on the top 588 HOUSEHOLD MANAGEMENT of them arrange the cutlets to slightly overlap each other, and on each place 1 or 2 slices of kidney, and an oyster. Season well, put in the remainder of the potatoes, but let the top layer consist of small potatOes cut in halves and uniformly arranged to improve the appearance of the dish. Pour down the side of the dish 1} a pint of hot stock, or hot water, seasoned with salt and pepper. Brush the upper layer of potatoes over with warm butter, cover with a buttered paper, and bake for 2 hours in a moderate oven. The Paper must be removed during the latter part of the time to allow the potatoes to become crisp and brown. When ready to serve, pour in a little gravy, and send the rest to table in a tureen. The hot pot must be served in the dish in which it is baked. Tlme.--About 2 hours. Average Cost, 4s. Sumclent for 5 or 6 persons. Nola—For a more economical dish, see " Hot Pot,” made of beef. roro.-—HUNTER’S MUTTON. (Fm—Mouton a la Chas- seur.) Ingredientsm-A boned leg of mutton, 8 02s. of common salt, 4 ozs. of bay-salt, I} ozs. of moist sugar, 1 oz. of saltpetre, t teaspoonful of ground allspice, 1} a teaspoonful of ground cloves, } a nutmeg grated, slices of bacon. Method.—-M.ix the salting ingredients well together, and rub the mixture over the entire surface of the meat. the skin being previously closely scored, to allow the flavour to penetrate. Turn and rub the meat daily for a fortnight, then rinse in warm water, and bind it into a good shape. Place in a deep baking-dish or tin with about 1} a pint of water, cover first with slices of bacon, and afterwards with several folds of well-greased paper, which must be secured round the edge of the dish or fin to keep in the steam. Cook as gently as possible for 4 hours, press until cold, then glaze, and use as required. Tlme.--To pickle, 14 days. To cook, 4 hours. Average Cost, 1s. per lb. rorr.—IRISH srsw. (Fr.--Ragoiit a l’Irlandaise.) Ingredients.-3 lb. of neck of mutton, 4 lb. of potatoes, 1 large onion, :2 button onions, 1} pints of stock or water, salt and pepper, a little!- finely-chopped parsley. Method.—Cut the meat into pieces convenient for serving, and trim 05 some of the fat. Wash, peel, and slice the potatoes and the large onion, peel the button onions and blanch them. Put a layer of potatoes /at the bottom of a stewpan, cover these with a. layer of meat, add a slice or two of onion, and season well with salt and pepper. Repeat until all the materials are used ; the top layer must consist of potato, and the button onions should be interspersed. Add the stock or water, RECIPES FOR COOKING MUTTON 589 and when it comes to the boil skim well, but unless the meat be very fat very little subsequent skimmingis needed, as the potatoes absorb the greater part melted out of the meat. The stewPan must be kept covered, and the contents cooked gently for about ti hours, or until the potatoes are thoroughly cooked and the stew loses its watery ape pearanoe. If liked, a teaspoontul of mushroom or walnut ketchup may be added before serving. Pile in the centre of a hot dish, sprinkle on a little chopped parsley, and serve. Tlme.--From 2 to 3 hours. Average Cost, as. Ms to 2s. 9d. Sufiielent for 6 or 7 persons. Iorz.--KIDNEYS, GRILLED. (Fr.—-R6gnons Grilles.) lngredlents.—Kidneys, croiitons of fried bread or buttered toast, salad-oil or oiled butter, Maltre d’hotel butter, see recipe No. 5 51. Method—Cover the kidneys with boiling water, and let them remain in it for 2 minutes. Drain, dry, remove the skin, split in two length- wise, but without detaching the halves. Pass a steel skewer through them, to keep them open, brush over with salad-oil or oiled butter, season with salt and pepper, and grill them over a clear fire, cooking the out side first. Time required for cooking depends upon the size of the kidney and individual taste ; 5 minutes will be found suflicient for a small kidney, and 8 minutes for a large one ; kidneys are alm0st uneatable when overcooked. Have the crofitons ready and as hot as possible, place a. kidney on each with a small pat of maitre d’hdtel butter in the centre of each kidney. Serve at once. Time.-—To grill, from 5 to 8 minutes. Average Cost, 3d. to 4d. each. Sufficient, r to each person. ror3.—KIDNEYS, SAUTED. (Fr.--R6gnons Sautés.) Ingredients—3 sheep’s kidneys, 1 oz. of butter, 1- of a pint of brown sauce, I tablespoonful 0t sherry, r shallot finely-chopped, salt and Pepper- Method.—~Immerse the kidneys in boiling water for 2 minutes, drain, dry, remove the skins and cores, and cut them into } inch slices. Heat the butter in a saute-pan, fry the shallot slightly, put in the sliced kidney, and shake or toss over the fire for 3 or 4 minutes Drain oil a little of the butter, add the brown sauce, sherry, salt and pepper, stir by the side of the fire until thoroughly hot, but do not let the mix- ture boil. Serve as hot as possible. Time.—-About 5 or 6 minutes. Average Cost, 3d. or 4d. each. Sum- eient, 1 kidney to each person. Nata—For other methods of cooking kidneys, see recipes for dressing veal and beef kidney. 590 HOUSEHOLD MANAGEMENT 1014.-—KIDNEY, RAMAKINS OF. (Frw-sRognons Sautés en Caisses.) Ingredients-“*4 sheep’s kidneys, 8 croutons of fried bread, 11; ozs. of butter, t level dessertspoonful. of flour, } ot a pint of good stock or gravy, »} a glass of sherry or Madeira, r finely—chopped. shallot, 1 tea- spoonful of finely-chopped parsley, salt and pepper. Method.--Soak the kidneys for 2 minutes in boiling water, dry, re- move the skins and cbres, and slice them as thinly as possible. Heat the butter in a saute-pan, fry the shallot until lightly browned, add the sliced kidneys, toss them over the fire for 3 or 4 minutes, then draw them to the side oi the pan farthest away from the fire, and sprinkle the flour on the bottom of the pan on the side nearest the fire. Brown the flour quickly, then addlthe wine and stock, stir until boiling, season to taste, and draw the pan aside for 4 or 5 minutes, but do not let the contents boil or the kidneys will harden. The croutons of tried bread must fit easily inside the ramakin cases, which should be heated in the oven. before being used. Have the cases ready, with the hot crofitons in them, fill each case with kidney and sauce, sprinkle on a little parsley, and serve as hot as possible. Timer—About 10 minutes. Average Cost, 3d. to 4d. each. Sumcient I to each person. rorsfiKlDNEY TOAST. (Fr.-—R6gnons sur Crofites.) Ingredients—2 sheep’s kidneys, or i a lb. of bullock's kidney, r 02. 0t butter, i a teaspoonful of lemon-juice, cayenne, pepper, salt, 2 Slices of hot buttered toast. Method.—Stew the kidneys in a little stock or water until tender, remove the skin and gristle, and pound them in a mortar until quite smooth. Add the butter, lemon-juice, a good pinch of cayenne, and salt and pepper to taste, and pass the mixture through a wire sieve. Spread lightly on the prepared toast, make thoroughly hot in the oven, then serve. Time.—From I} to 2 hours. Average Cost, 9d. to 11d. Sufficient for 3 or 4 persons. 1016.--KNUCKLE OF MUTTON, TO BOIL. Ingredients.—r knuckle of mutton (see “ Fillet of Mutton, {0 Dress "), 1 onion, 1 carrot, 1» of a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 8 peppercorns, salt. Method.—Prepare and slice the vegetables. Place the knuckle in a stewpan just large enough to hold it, and containing sufficient boiling stock or water to barely cover the meat. Add the vegetables, herbs, peppercorns and a little salt, and simmer very gently for abdut 1} hours (see “ Boiled Mutton," also “ Notes on Boiling,“ p. 429). RECIPES FOR cooxme MUTTON 591 If liked, the stock in which the mutton has cooked may be converted into onion sauce (sea “ Sauces ”). 'l‘lme.—About 1} hours. Average Cost, rod. per lb. 1017.--LEG 0F MUTTON, WITH OYSTERS. (Fr.--Gigot de Mouton aux Huitres.) lngredlents.--A well-hung boned leg of mutton, rz sauce oysters, I tablespoonful of breadcrumbs, 2 hard-boiled yolks of eggs, r tea- spoonful of chopped parsley, 1 shallot finely-chopped, salt and pepper, oyster sauce (see No. 310 ‘1 Sauces "). Method.--Blanch the oysters in their own liquor, which afterwards strain. Chop the oysters coarsely, add to them the breadcrumbs, yolks of eggs, parsley, shallot, and a little salt and pepper, and moisten slightly with oyster liquor. Press the forcemeat lightly into the cavity from which the bone was removed, carefully secure any opening there may be, and bind with strong string. Boil gently in stock, or water flavoured with vegetables and herbs, trom 2} to 3 hours, accord- ing “to size, and serve with Oyster fiance. Tlme.--To boil, 2} to 3 hours. Average Cost, rod. per 1b.; oysters, Is. to rs. 6d. per dozen. Sufileient for 12 or more persons, according to size. Seasonable from September to f‘lprilT 1018.-—LIVER AND BACON. Ingredients.—r lb. of liver, } a lb. of bacon, flour, salt and pepper. Method.--Put the liver into a basin, cover with boiling water, let it remain {or 10 minutes, then drain, dry well, and cut into 5» inch slices. Season r tablespoonful of flour with r teaspoonful of salt, and 4} the quantity of pepper, and dip each slice oi liver in the mixture. Heat the frying-pan, cut the bacon into thin slices, try them, remove to a hot dish or tin, and keep hot until required. Fry the liver in the fat from the bacon, but quickly, in order that it may be well-browned on both sides without over-cooking. Transfer to a hot dish, sprinkle in about a dessertspoonful of flour, let it brown, then add about i- of a pint of water, stir until it boils, and strain over the liver. the bacon neatly on the top, and serve as hot as possible. Tlme.--To try the liver, 5 minutes. Average Cost, 6d. to 8d. per lb. Sufficient for 3 persons. Arrange Note—See recipe for cooking calves'1 and ox liver. 1019.-—LOIN OF MUTTON, BONED AND STUFFED. (Fr,--Longe de Mouton, iarcie R6tie.) Ingredients—A 'loin of mutton, 3 tablespoonfuls of breadcrumbs, 2 tablespoonfuls of chopped suet, 2 tablespoonfuls of chopped ham or 592 HOUSEHOLD MANAGEMENT bacon, 1 teaspoonful of powdered mixed herbs, 2 teaspoonfuls of chopped parsley, } a teaspoonful of grated lemon-rind, 1 egg. milk, nutmeg, salt and pepper, gravy or sauce. Method—Bone the meat, trim away any superfluous fat, and flatten with a cutlet-bat or rolling-pin. Mix all the dry ingredients well together, add a good seasoning of salt and pepper, stir in the egg and as much milk as is necessary to moisten the whole. Spread the force. meat on the inner surface of the meat, roll up tightly, and secure with tape. Bake the meat in a moderately hot oven for 2 or 2} hours, according to size basting frequently with hot fat, or, if preferred, the meat may be either braised or stewed according to directions given under the respective headings. Serve with good gravy, brown sauce, or any other sauce preferred. Tlme.--To bake, from 2 to 2} hours. Average Cost, is. per lb. Sum- elent for 6 or more persons, according to weight. Seasonsble at any time. 1020.--LOIN OF MUTTON, DAUBE STYLE. (F r.—Longe de Mouton a la Daube.) Ingredients—A loin of mutton boned, 3 tablespoonfuls of breadcrumbs, 2 tablespoonfuls of chopped suet, I tablespoonful of finely-chopped ham or bacon, r teaspoonful of finely-chopped parsley, } of a tea- spoonful of finely-grated lemon-rind, 1 egg. milk, nutmeg, salt and pepper, stock, tomato, brown or other suitable sauce, slices of bacon glaze. Method—Place the bones, removed from the meat, at the bottom of a stewpan, and cover with stock, or, failing stock, use water and the ushal flavouring vegetables (see recipes for braising mutton). Mix the breadcrumbs, suet, ham, parsley, lemon-rind and a seasoning of salt well together, add a good pinch of nutmeg, and stir in the egg and as much milk as will slightly moisten the whole. Stuff the loin with the preparation, secure the openings, and fold in several thicknesses of greased paper. Place the meat in the stewpan, cover with slices of bacon, put on a close-fitting lid, and cook very slowly for 4 or 5 hours, according to size, adding more stock from time to time. Re- move the paper, brush over with glaze, let the meat remain in a hot oven for IO or 15 minutes, then serve with the prepared sauce. Tlme.—Altogether, from 4} to 5,} hours. Average Cost, rs. per lb. Sulllelent for 6 or more persons, according to weight. Seasonable at any time. Iozr.-—MEAT AND POTATO PIE. Ingredients.—2 lb. of cold lean mutton, 2 lb. of potatoes, 2 onions. 1 of a pint of gravy (made from the bones and trimmings of the meat), salt and pepper, RECIPES FOR COOKING MUTTON 593 Method.--Cut the meat into small thin slices, parboil and slice the potatoes and onions. Line the bottom of a pie-dish with potato, cover with a layer of meat and a few slices of onion, and season liberally with salt and pepper. Repeat until the materials are used, the top layer consisting of potato. Pour in the gravy, cover with a greased paper, and bake about 1 hour in a moderate oven. A 1- of an hour before serving, remove the paper to allow the potatoes to brown. Time.-To prepare and cook, about 1} hours. Average Cost, 3d., ex- clusive of the meat. Sufliclent for 5 or 6 persons. 1022.—-MUTTON, CASSEROLE OF, ENGLISH STYLE. (Fr.--Casserole de Mouton a l’Anglaise.) Ingredients—Neck or loin of mutton, good gravy, suet paste, (see pastes), salt and pepper. Method—Cut the meat into small chops or cutlets, remove the bones, and trim away nearly all the fat. Place the meat in a casserole it will about } fill, cover with good gravy, and season to taste. Put on the lid, and cook gently for about I hour, either on the stove or in a moderately cool oven. Meanwhile, make the paste as directed, and roll it into a round or oval form of smaller dimensions than the casserole. Lay the paste on the top of the meat, replace the lid, and cook gently for 1} hours longer. Divide the paste into sections before serving. Time—2} hours. Average Cost, 9d. to rs. per 1b. 1023.—-—MUTTON CHOPS, BROILED OR GRILLED. Ingredients.--Loin of mutton, salad-oil or oiled butter, salt and pepper. Method.-—Divide the loin into chops, trim away any superfluous fat, curl the end round, and fasten securely with a small skewer. Brush over with salad-oil or butter, broil over or in front of a clear fire, turning 3 or 4 times, then season with salt and pepper, and serve. Tlme.--To broil, 7 to IO minutes. Average Cost, 1s. per 1b. 1024.——-MUTTON COLLOPS. lngredients.—-6-8 slices of cooked mutton, 2 shallots or 1 small onion finely-chopped, 4} a teaspoonful of powdered mixed herbs, } a salt- 8poonful of mace, 1 dessertspoonful of flour, butter or fat for frying, '} a pint of gravy or stock, lemon-juice or vinegar, salt and pepper. Method.-—Cut the meat into round pieces about 2} inches in diameter. Mix together the shallot, herbs, mace, and a little pepper and salt, and spread this mixture on one side of the meat. Let: it remain for 1 hour, then fry quickly in hot butter or fat, taking care to cdok the side covered with the mixture first. Remove and keep hot, sprinkle the flour on the bottom of the pm. which should contain no more fat 594 HOUSEHOLD MANAGEMENT than the flour will absorb, let it brown, then add the gravy or stock. Season to taste, boil gently for about 1 5 minutes, add a little lemonv juice or vinegar to flavour, and pour the sauce round the meat. Time.--Altogether, 1} hours. Average Cost, about Is. 8d. Suilleient, r 1b for 3 or 4 persons. Seasonable at any time. roz5.-MUTTON, CURRY 0F. (Fr.--Kari de Mou- ton.) Ingredients.--r lb. of cooked mutton, } a pint of curry sauce (sea No. 241), boiled rice. Method—Remove all skin and fat from the meat and cut it into small thin slices. Make the sauce as directed, let the meat remain in it for at least i an hour, then serve with well-boiled rice. Times—To re-heat the meat, } an hour. Average Cost, is, 6d. Suflleient for 3 or 4 persons. Seasonable at all times. Nata—See “ Veal, Curry of," “ Chicken, Curry of," also “ Indian Cookery}! 1026.-MUTTON CUTLETS, TO PREPARE. The best end of a neck of mutton must be selected for this purpose. Saw oil the chine bone and the ends of the rib bones, leaving the part to be divided into cutlets about 4 inches long, but this must be deter- mined by the size of the fillet or lean portion of the meat. The end of each bone must be scraped quite bare to the depth of about i of an inch. A more even surface and a better shape may be obtained by beating them slightly with a wetted cutlet-bat or chopping-knife. When the mutton is large, I cutlet may be cut with a bone and I cutlet between each of the bones : when the cutlet irills are attached the appearance of the boneless cutlets is identical with the rest. Nearly all the fat must be trimmed ofi, and should be clarified and used for frying or making plain pastry and cakes, while the lean parts may be boiled down for gravy or sauce to be served with the cutlets, or when not required for this purpose they may be put into the st0ck pot. Snarnnaoe nun rnsrn FLOCKS.-—Fl‘0m the sheikh downwards, every one in a nomadic state of mety is more or less a shepherd. The ancestors of the Israelites in the triarchal age tended sheep, and until after the Egyptian Captivity, when the shepherd held a eu dinate position, the orru ation of tending flocks was undertaken not only by the sons, but also by the daughters of wealthy ehie s. Amang the earlier Eastern nations sheep constituted an im tant part of their possessions- The hrst mention of sher- occurs (Gen. iv. 2) in connexion with Abe who is mentioned as a “ keeper of sheep." Both the a ult and the lamb were used in sacrifici otierings. Many passages in the Bible indicate the multitude of the pastoral rithee oi the Eastern people, for instance, the giving of a hundred sheep by Jacob to the children of Hamor as the price of a field, and the yearly tribute which the King of Israel received (mm the King of Moab, comprising a hundred thousand sheep, and a similar nuran of ram with their fleeces. The tendency of sheep to ramble necessitates the care 0! a shepherd, and it is no easy task to keep a flock within bounds; but the watchful shep- herd, aided by his cleverly trained and intelligent dogs, manages to accomplish it without harassmfl the sheep. In the Highlands of Scotland, where the herbage is scanty, sheep farms are of wide extent, necessitating the eervwee of numerous shepherds. RECIPES FOR COOKING MUTTON 59$ roz7.-MUTTON currars, BRAISED. (Fr.--C6te- lettes de Mouton Braisées.) Ingredients—7 or 8 cutlets from the best end of the neck, larding bacon, 1} 02s. of butter, i a pint of stock, 1 onion, 1 carrot”, r or 2 strips of celery, } a small turnip, a bouquet-garni (parsley, thyme, baY-leai), glaze, salt and pepper, i of a pint of tomato or demi-glace Sauce (see Sauces), peas, spinach, or other vegetable garnish. Method.-Trim and flatten the cutlets into a good shape, and insert 5 or 6 fine lardoons, or pieces of fat bacon used for larding, in the lean part of each one. Slice the vegetables, put them into a stewpan with the butter and bouquet-garni, lay the cutlets on the top, put on the lid, and cook gently for 20 minutes. Have the stock boiling, pour into the stewpan as much of it as will } cover the vegetables, and add the remainder of the stock as that in the pan reduces. Cover the Cutlets with a buttered paper, put on the lid, and cook gently tor about 50 minutes on the stove or in the oven. When done, brush over one Side with meat-glaze, and put them into a hot oven for a iew minutes to crisp the bacon. Arrange them in a close Circle on a border of potato, serve the prepared vegetables in the centre, and pour round the sauce. Times-*To cook the cutlets, about I} hours. Average Cost, rs. pet lb. Sulllelent for 3 or 6 persons. Vluuous Quau-rras or Murrow—Mutton is the_ meat most erally consumed in families, and in the estimation of medical men and connoisseurs, it takes the t place for its digestibility, its fine flavo‘ur, and its wholesomeness. 'Ihe mutton oi the South Down sheep is the most highly esteemed, and t is also the most expensive. The London and other markets are largely su plied by sheep, called half-breeds, which are a cross between the South Down and the Lincoln or 'r-ester breeds. Sheep of this description yield mutton of greater weight than that of the true South Downs, and for this reason they are preferred by the great sheep masters. The legs of this mutton range from 8lb. to 131 lb. in weight; the shoulders, neck. or loins, about :0 lb. to 1 lb.; and it care be taken not to £2; ase it too (at, it will be found to be the most satisfactory an economical mutton that can be ght. Welsh mutton, although small in size, is 0! excellent flavour, and large quantities oi New Zealand and Australian mutton are now an lied to the Londm market. The finer qualities are but little interior to those at home production. e New Zealand mutton, commonly known as “ Came- bury," takes the prior place, and is sold at an average rate 01 rld. per lb. more than the Australian. 1028.-—MUTTON OUTLETS, GRILLED. (Fr.--C6te- lettes de Mouton Grilles.) Ingredients.——7 or 8 cutlets cut irom the best end of the neck, 7 or 8 very small tomatoes stufied with mushrooms (see Vegetables), } of a pint of demi-glace sauce (see Sauces), I} ozs. of butter, breadcrumbs. Method.—Trim and flatten the cutlets into a good shape. Prepare the tomatoes as directed, and bake them until tender in a moderate oven. Warm the butter, dip in the cutlets, taking care that the sides are well coated, cover lightly with breadcrumbs, and press them firmly on with a knife. Grill them over or in Iront of a clear fire, turning them carefully 2 or 3 times, in order that both sides may be equally cooked and browned. Arrange neatly on a border of potato, serve the tomatoes piled in the centre, and pour the sauce round. Tlme.—From 8 to 10 minutes, to cook the cutlets. Average Cost, 18. per lb. Sulllelent tor 5 or 6 persons. 596 HOUSEHOLD MANAGEMENT 1029.—MUTTON CUTLETS, ITALIAN STYLE. (Fr.-—-C6telettes de Mouton a l’Italienne.$ Ingredients.-8 or 9 cutlets, 2 or 3 tablespoonfuls of salad-oil, 1 table- spoonful of lemon-juice, r teaspoonful of finely-chopped mixed herbs, I egg, 3 or 4 tablespoonfuls of breadcrumbs, r tablespoonful of finely- chopped mushrooms, 1 teaspoonful of finely-chopped parsley, } a tea- spoonful of finely-chopped shallots, 1» of a teaspoonful of finely-grated lemon-rind, a pinch of mace, clarified butter, salt and pepper, i a pint of Italian sauce (sea “ Sauces ”). Methom—Mix the salad-oil, lemon-juice, herbs, and a. little salt and pepper together, pour the mixture over the cutlets, and let them remain for 1 hour, turning 2 or 3 times. Mix together the breadcrumbs, mushrooms, parsley, shallots, lemon-rind and mace, and season to taste with salt and pepper. Drain the outlets, brush them over with egg, and coat carefully with the above mixture. Fry in hot butter until nicely browned on both sides, and serve with Italian sauce. Tlme.--To fry, 5 or 6 minutes. Average Cost, 45. to 48. 3d. Sufficient for 6 or 7 persons. Seasonable at any time. 103o.—-MUTTON CUTLETS, MAINTENON STYLE. (Fr.——Cotelettes de Mouton a la Maintenon.) Ingredients.-—8 or 9 thick mutton cutlets, i a pint of Espagnole sauce (see “ Sauces “), gravy or good stock, 4 tablespoonfuls of finely- chopped fresh mushrooms, 1 or 2 tablespoonfuls of finely-chopped shallot. I tablespoonful of finely-chopped parsley, I oz. of butter, salt and pepper. Method.-Trim the cutlets (see “ Mutton Cutlets, to Prepare ") insert a sharp knife, and split the meat nearly down to the bone. Heat the butter in a saute-pan, fry the shallot until lightly-browned, then add the mushroom and parsley. Season to taste, add a very little gravy or stock if too dry, and toss over the fire for a few minutes. Fill the openings made in the outlets with the preparation, and press the edges firmly together. Grill over a clear fire, or, if preferred, fry in a little butter until nicely browned, and arrange them neatly on a silver or fireproof dish. Coat them lightly with sauce, sprinkle on the remainder of the mushroom preparation, and cook in a hot oven for 5 or 6 minutes- Serve the remainder of the sauce in a tureen. Time.--To grill or fry, 6 or 7 minutes. Average Cost, rs. per 1b. Sufilclent for 6 persons. Seasonable at any time. 103I.--—MUTTON CUTLETS, PORTUGUESE STYLE. (F r.-—C6telettes de Mouton a la Portugaise.) lngredients.—8 or 9 cutlets, 4 tomatoes sliced, 2 shallots or 1 onion RECIPES FOR COOKING MUTTON 597 sliced, 1 oz. of butter, 1 teaspoonful of cornflour, 1» of a pint of stock 0r water, vinegar, caster sugar, salt and pepper. Method.--Trim the cutlets (see “ Mutton Cutlets,to Prepare," N 0. r026). Heat the butter in a sauté or frying-pan, fry the onion brown, add the tomatoes, cook gently for i an hour, then pass through a fine sieve. Replace in the saute-pan, add the cornfiour and stock previously mixed smoothly together, stir until boiling, and season to taste. Stir and. boil gently for z or 3 minutes, then add 2 or 3 teaspoonfuls of vinegar and a good pinch of sugar, cover and keep hot until required. Grill the cutlets over a clear fire, or, if more convenient, fry quickly in a little hot butter or fat. Serve arranged in a close circle on a. hot dish with the sauce poured round. Time.-~To grill or try the cutlets, 7 or 8 minutes. Average Cost, rs, per lb. Sufficient ior 6 persons. Seasonable at any time. Io3z.-—MUTTON CUTLETS, REFORM STYLE. (F r.—-C6telettes de Mouton a la Réforme.) lngredlents.-7 or 8 mutton cutlets, z tablespoonfuls of breadcrumbs, I tablespoonful of finely-chopped ham, salt and pepper, 1 egg. For the garnish: 1 tablespoonful of shredded cooked ham, r tablespoonful of shredded gherkin, r tablespoonful of shredded champignons, I tablespoonful of shredded white of egg, 1 tablespoonful of shredded truflle, § an oz. of butter, stock, } a. pint of Espagnole or brown sauce (sea “ Sauces ”), frying-fat. Method.--Mix the breadcrumbs and chopped ham together, and season rather highly with salt and pepper. Flatten the outlets slightly, trim them to a. good shape, and coat them first with beaten egg, and after- wards with the breadcrumbs, etc. Melt the butter, add all the shredded ingredients and a little pepper, moisten with stock, and make thoroughly hot. Fry the cutlets quickly in hot butter or {at until nicely browned, and drain free from fat. Arrange them on a hot dish in a close circle with the garnish in the centre, and the sauce poured round, or, if preferred, in a close row with the sauce poured round, and the garnish arranged lightly on one side. Time.-—To fry, 6 or 7 minutes. Average Cost, about 45. 6d. Sumelent for 5 or 6 persons. Seasonable at any time. IO33.-—MUTTON CUTLETS WITH GREEN PEAS. (Fr.-—C<'5telettes de Mouton aux Petits Pois.) “momenta—7 or 8 cutlets cut from the best end of a neck of mutton, 1 pint of shelled peas, § of a pint of Espagnole sauce, 3 ozs. of butter, 1 Egg, breadcrumbs, salt and pepper. Method.--Trim the cutlets, and flatten them with a. wetted cutlet- bat or heavy chopping-knife. Beat the egg, add to it i an 02. of warm 598 HOUSEHOLD MANAGEMENT butter and a liberal seasoning of salt and pepper ; dip the cutlets in the preparation, and coat them carefully with breadcrumbs. Boil the peas, drain theni well, and just before serving put them into a stew. pan With 1 oi. of butter and a little salt and pepper, and toss over the fire until well mixed with the butter. Heat the remaining i} 025. of butter in a saute—pan and fry the cutlets quickly until ughuy browned on both sides, then drain tvell. Arrange them overlapping each other on a thin potato border, serve the peas in the centre, and pour the hot Espagnole sauce round. TImoau-To cook the cutlets, from 7 to 10 minutes. Average Cost, Is. per lb. Sumclent for 5 or 6 persbns. 1034.-+-MU'1‘TON CUTLETS WITH SOUBISE SAUCE. (Fr.~—C6telettes de Mouton a la Soubise.) Ingredients.—7 or 8 cutlets cut from the best end of the neck, 1 a pint of Soubise sauce, } of a pint of demi-glace br brown sauce (see Sauces); salt and Pepperl salad-oil, on buttert Method.—Trim and flatten the cutlets into a good shape, brush them ever with oiled butter or salad-oil, and grill over or in front of a clear fire for 8 or to minutes. The outlets should be turned 2 or 3 times, and beiore serving sprinkle both sides with a little salt and pepper. Arrange them in a close circle on a border of mashed potato, serve the oubise sauce in the centre, and pour the other sauce round. Tlme.-- 8 to 10 minutes. Average Cost, rs. per lb. Sufficient for 5 or 6 persons. tog5w—MUTTON CUTLETS, VENETIAN STYLE. (Fr.—-C6telettes de Mouton a la Venetienne.) Ingredientswq or 8 mutton cutlets, 4 ozs. oi quenelle meat, No. 413, 3 tablespoonfuls oi finely-chopped ham, ; hard-boiled white of egg, finely-chopped, 1 small trufile, finely-chopped, 2 ozs. oi butter 1} a pint of brown sauce (see Sauces). For the garnish : r tablespoonful each of hard-boiled white of egg, gherkin and cold boiled ham cut into very fine strips about 1} inches in length, salt and pepper. Method.--Prepare the cutlets, then fry them in 2 ozs. of hot butter, drain and press lightly until 0001. Cover one side oi each cutlet with alayer oi quenelle meat,wbich in its turn mustbe covered with a thin layer 0t chopped ham. Sprinkle half the cutlets with chopped truflie; the remainder with white of egg, and. place them in a saute-pan. POur some of the brOwn Sauce round, Cover with a buttered paper and cook on the stove or in the oven for about i an hour. Heat the garnish in a bain-marie or over a saucepan oi boiling waters Remove the cutlets, add the remainder of the sauce, and boil up. Arrange the cutlets in a close circle on a potato border, serve the garnish in the centre, and pour the sauce round RECIPES FOR COOKING MUTTON 599 Tlmo.-- 1 hour. Average Cost, 43. to 43. 6d. Sumclent ior 5 or 6 persons. 1036.-—MUTTON, DEVILLED. (Fm—Mouton a la Diabl'e.) Ingredients.—8-9 slices of cold roast mutton, oiled butter, browned breadcrumbs. lemon-juice, salt and pepper, cayenne. watercress. Method.—-Season the meat with salt, pepper and cayenne, sprinkle with lemon-juice, and put aside ior Q an hour. When ready, dip it into oiled butter. coat lightly with browned breadcrumbs, and bake in a moderately hot oven to: a. few minutes. Arrange in a close circle on a hot dish. fill the centre with watercress seasoned with salt, pepper and lemon-juice, and serve. Tlmo.-To bake, about 10 minutes. Average Cost, 18. 8d. to as rod. Sutheient tor a dish. 1637.--MUTTON DORMERS. Ingredients—i a lb. of underdone mutton finely—chopped, 4 ozs. pt cooked rice (see “ Rice for Curries "), 3 ms, of finely-chopped suet. I shallot or small onion finely-chopped, salt and pepper, egg, breadr crumbs, frying-fat, gravy made from the bones and trimmings Mothod.—Cook and dry the rice as directed. add to it the meat, suet, shallot, and a good seasoning oi salt and pepper, mix the ingredi- ents well together, and form them into cork-shaped pieces. Coat with egg and breadcrumbs, fry in hot (at until nicely browned, and drain well. Serve garnished with crisply-fried parsley, and send the gravy to table in a tureen. Tlme.--To fry, 5 or 6 minutes. Average Cost, 5d., in addition to the meat. Sumclent for 3 or 4 persons, Seasonable at any time. 1038.--MUTTON, FRITTERS 0F. (Fr.—-Beignets de Mouton.) Ingredients.-Frying-batter (sea H Apple Fritters ”). For the meat mixture: 1» a 1b. of finelychopped cooked mutton, I teaspoonful of finely-chopped parsley, 1- of a teaspoonful oi finely-chopped shallot or onion, 4} an 0:. of butter, } of an 02. of flour, 1- of a pint of strong stock, salt and pepper, irying-Jat. Method.--Make the batter as directed, and put it aside until required. Melt the butter in a stewpan, fry the onion lightly, then stir in first the flour and afterwards the stock, andTboil. quickly ior 3 or 4 minutes stirring meanwhile. Add salt, pepper, parsley and the meat, turn the preparation on to a plate, and when cool drop pieces about the size of a walnut into the batter. Take them out one at a time in a 600 HOUSEHOLD MANAGEMENT spoon and fry in hot fat until crisp and lightly browned. Drain well, and serve garnished with crisply-fried parsley. Tlme.—To fry, 7 or 8 minutes. Average Cost, 8d., in addition to the meat. Sulllclent for 3 persons. Nata—If preferred, the meat may be cut into thin slices, seasoned with salt and pepper, flavoured with onion or herbs, and, after standing for atime, finished off as directed above. 1039.--MUTTON OUTLETS TALLEYRAND STYLE. (Fr.—Cfitelettes de Mouton a la Talleyrand.) Ingredients.--7 or 8 mutton cutlets, 4 oz. of cooked chicken, 1» of a pint of demi-glace sauce, } a gill of white sauce (about), t oz. of butter, 1 whole egg, 2 yolks of eggs, 4 preserved mushrooms finely-chopped, 2 shallots finely-chopped, frying-fat, salt and pepper, cayenne, bread- crumbs, vegetable garnish. Method.-Heat the butter in a sauté-pan ; trim the cutlets neatly, fry them for not more than 5 minutes, turning them once, then press between 2 dishes until cool. Chop the meat of the chicken finely, pound it in a mortar until smooth, adding the 2 yolks of eggs and as much of the white sauce as is necessary to moisten the meat, season to taste, and rub through a fine sieve. Re-heat the butter in the sauté- pan, fry the shallots slightly, add to them the mushrooms, cook for 2 or 3 minutes longer, then mix with the meat purée. Mask the cutlets completely with the preparation, brush them lightly over with beaten egg, coat carefully with breadcrumbs, and fry until nicely browned in hot fat. Dish in a close circle on a thin potato border, serve spinach, peas, asparagus points, or whatever may be preferred, in the centre, and pour the hot demi-glace sauce round. Time—1 hour. Average Cost, rs. per lb. Sufficient for g or 6 persons. ro4o.-MUTTON HAM, T0 CURE. lngredients.--A leg of mutton, 1 lb. of salt, 1» of a lb. of moist sugar, 1 oz. of saltpetre. Method.—-In cool weather let the meat hang for 2 or 3 days. Pound the ingredients for curing in a mortar, dry them well before the fire, then rub them into the meat, taking care that the parts surrounding the knuckle bone are done thoroughly. Repeat the rubbing every morning for a fortnight, turning the meat each day. At the end of the time dry well, rub the centre surface with common salt, let the meat remain under heavy pressure for 3 or 4 days, and smoke it for at least to days before using. Io4I.—MUTTON, HASHED. (Fr.-—Hachis de Mouton.) Ingredients.—Cold mutton, pickles, brown sauce, breadcrumbs, salt and pepper. RECIPES FOR coo'ch MUTTON 601 Method.--Cut the meat into thin slices, and boil the bones and trim- mings for stock for the brown sauce, No. 23 3. Cover the bottom of a greased pie-dish with a layer of breadcrumbs, add 2 or 3 table- spoonfuls of brown sauce, and on the top arrange the slices of meat slightly overlapping each other. Sprinkle with chopped gherkins (or ether pickle), salt and pepper, and cover lightly with the bread- crumbs and same. Repeat the process until the materials are used, making the top layer a rather thick one of breadcrumbs. Cover with a greased paper, and bake very gently for about §~ an hour. Serve in the dish in which it is cooked. Tlme.--r hour. Seasonable at any time. Nola—The re-heating of cooked meat is more fully dealt with in the chapters on cooking veal, beef and tinned meats. Recipes will there be found for curries, croquettes, rissoles, meat shapes. meat cakes, meat croutes. Hasaeo Murrow—Many persons have a decided aversion to hashed mutton : a dislike probably due to the fact that they have never been properl served with this dish. If, however, the meat be tender, the gravy well made and abundant, and e sippets nicely toasted, the whole being neatly served, hashed mutton is not a despicable dish, and is much more wholesome and more ap usin than the traditional cold shoulder, oi which tathers and husbands and their bachelor irien stan in not unnatural awe. 1042.--—MUTTON, IN IMITATION OF VENISON. (F r.—Mouton a la Venaison.) Ingredientsa—A neck, loin, or leg of mutton, } of a pint of vinegar, {- 0! a pint of claret or other red wine, 3 bay-leaves, 3 shallots sliced, 1 teaspoonful of pepper, 1 teaspoonful of pounded allspice. Method.—Let the meat hang at least 3 or 4 days, then rub it over With mixed pepper and allspice, and repeat the rubbing at intervals for 48 hours. Mix together the vinegar, wine, shallots and bay-leaves, baste the meat well with the mixture, and let it remain for 2 days, basting frequently. When ready, wash in warm water, dry thoroughly, and enclose in a flour and water paste. Cook according to directions given for dressing venison, and serve with good gravy and red-cur- rant jelly. Tlme.--About 8 days. Average Cost, rod. to 18. per lb. Seasonable at any time. 1043.—-MUTTON, LEG OF, STEWED. (Fr.—Gigot de Mouton braisé.) Ingredients.—-A small leg of mutton boned, stock or water. When using the latter add 2 onions, I carrot, } a turnip, a bouquet-garni (parsley, thyme, bay-leaf), to peppercorns. For the forcemeat t ioi a lb. of mutton trimmings, } of a lb. of raw ham or bacon, 1 Spanish Onion finely-chopped, a clove of garlic bruised, salt and pepper. For the sauce; I} ozs. of butter, 1} ozs. of flour, t pint of stock, slices of lat bacon. 602 HOUSEHOLD MANAGEMENT Methcd.-Remove any Superfluous fat, and from the cavity from which the bone was taken trim ofi the lean meat needed for the force- meat. Chop both bacon and mutton finely, add the onion, garlic, and a. good seasoning of salt and pepper, moisten with a little stock; and fill the cavity with the mixture. Secure any opening that would allow the forcemeat to escape, and bind the meat into a good shape with strong string. Put the meat into a stewpan containing hot stock, or vegetables and hot water to halt cover the meat, lay slices of fat bacon on. the top of it, and put on a close-fitting lid. Stew very gently for 4 hours, adding more stock or water when necessary. Half an hour before serving heat the butter in a stewpan, add the flour and stir and cook slowly until well-browned. Remove the string from the meat and keep hot 3 strain 1 pint of the stock on to the browned flour and butter, stir until boiling, and season to taste. The meat may either be glazed or served with a little of the sauce poured over, and the remainder sent to table in a tureen. Tlme.—About 4 hours. Average Cost, 10d. per lb. Sufficient I leg for to or more persons. Seasonable at any time. 1044.-—MUTTON, MINCED. (Fr.--Emincé deMouton.) lngredients.--r lb. of coolred mutton cut into very small dice, 1 small onion finely-chopped, i of a pint of stock made from bones and trim- mings, } of an oz. of butter, 1» an oz. of flour, 1 tablespoonful oi walnut liquor, mushroom ketchup or some sharp sauce, salt and pepper, cooked macaroni (see “ Breast of Lamb, Milanaise Style ”). Mathew—Melt the butter in a. stewpan, try the onion until lightly browned, add the flour and brown it also. Stir in the stock, add the walnut liquor and seasoning to taste, and simmer gently for 10 minutes. Put in the meat, draw the stewpan aside, where the contents will be kept just below simmering point, and let it remain for at least i an hour. Arrange the macaroni in the form ot a border, place the mince in the centre, and serve. If preferred, mashed potato or sippets oi toasted bread may be substituted for the macaroni. 'l‘lme.—From 11- to 1} hours. Average Cost, 6d. or 7d., exclusive oi the meat. Sufficient for 3 or 4 persons: Seasonable at any time. IO4S.--MUTTON, MINCE 0F, BAKED. Ingredients.-} a 1b. of cooked mutton finely-minced, 3 tablespoonfuls of white breadcrumbs, r tablespoonful of browned breadcrumbs, 1 tea spoonful of finely-chopped parsley, 1 shallot very finely minced, 1 egg, salt and pepper, r tablespoonful of mushroom ketchup, gravy, a little butter or fat. Methnd.-Coat a plain m0uld or round cake-tin rather thickly with butter or fat, and cover it lightly with browned breadcrumbs. Mix thd RECIPES FOR COOKING MUTTON 603 meat, white breadcrumbs, parsley and shallot well together, season rather highly with salt and pepper, and add the egg, mushroom ketchup, and suflicient gravy to slightly moisten the whole. Turn the mixture into the prepared tin, bake gently from 1! to 11- hours, then unmould carefully, and serve with good gravy. Tlme.-—To bake, from i to 1} hours. Average Cost, about rs. Sulli- lent tor three persons. Seasonable at any time. 1046.-—-MUTT0N PUDDING. (Fr.--Pouding de Mou- ton.) Ingredients.--2 lb. of lean mutton (see "Fillet, to Dress "), suet paste, (see Paste section) salt and pepper. Method.--Follow directions given for ‘\‘ Beef Steak Pudding." A little kidney will be found a great improvement-1 Tlme.--About 4 hours. Average Cost, 2s. '6d. Sumclent for 5 or (i persons. Seasonable at any time. 1047.—--MUTTON, RECHAUFFE OF. (Fr.-Réchaufié de Mouton.) Ingredients.-—Slices of cold mutton, 1 onion finely-chopped, a few slices of carrot, a few slices of turnip, i of a pint of stock made from bones and trimmings, I} ozs. of butter, 1} ozs. of flour. 1 tablespoonful 0‘ mushroom ketchup or some sharp sauce, salt and pepper. Methods—Simmer the bones, meat trimmings, turnip and carrot in just suflicient water to cover them for at least r hour, then strain and season to taste. Heat the butter, fry the onion until lightly browned, add the flour, stir and cook slowly until brown, and put in i of a pint of stock. Stir until boiling, season to taste, add the mushroom ketchup, and boil gently for 10 minutes. Place the slices of meat in the prepared sauce, let the stewpan stand for at least I} an hour, where the contents will remain just below simmering point, then arrange the meat neatly on a hot dish, and strain the sauce over. Tlme.—Altogether, about 2 hours, Average Cost, about 18 8d. for a dish. Sulllclent for 4 persons. 1048.--MUTTON, ROLL OF. (Fr.-——Roulade de Mouton.) Ingredlents.--r 3 lb. of lean mutton,1 1b. of ham or bacon finely-chopped, 4 tablespoonfuls of breadcrumbs, 1 teaspoonful of finely-chopped parsley, i a teaspoonful of powdered mixed herbs, } a teaspoonful of finely- grated lemon-rind, § a teaspoonful of finely-chopped shallot or onion. a good pinch of nutmeg, salt and pepper, 1 or 2 eggs, stock, gravy or sauce, fat for basting. 604 HOUSEHOLD MANAGEMENT Kenneth—Chop the meat finely, or pass it 2 or 3 times through a mincing machine. Mix with it all the dry ingredients enumerated above, and season somewhat liberally with salt and pepper. Add 1 large or 2 small eggs, and enough stock to gradually moisten the whole, then form the mixture into a short thick roll. Enclose in 3 or 4 folds of greased paper, bake in a moderate oven for about 2 hours, and baste frequently meanwhile. Half an hour before serving remove the paper, and either dredge the roll lightly with flour, or coat it with egg and breadcrumbs. Serve with good gravy or brown sauce. Tlme.--To cook, about 2 hours. Average Cost, 43. Sumelent for 7 or 8 persons. Seasonable at any time. Note.-Underdone cold mutton may be utilized in this way, and the ham or bacon may be either raw or cooked. When cold materials are used, the roll should be cooked for about 1 hour. 1049.—-MUTTON SAUSAGES. (Fr.—Saucisses de Mou- ton.) Ingredients.-r lb. of lean, raw or underdone mutton, 2 ozs. of finely- chopped ham or bacon, 4 ozs. of finely-chopped suet, 4 ozs. of bread- crumbs, 2 ozs. of finely-chopped mushrooms, 1 teaspoonful of finely- chopped parsley, -} a teaspoonful of finely-chopped shallot or onion, i a teaspoonful of powdered mixed herbs, salt and pepper, 2 eggs, stock, sausage-skins. Method.--Chop the meat finely, mix with it the rest of the dry ingredi- ents, seasoning liberally with salt and pepper. Stir in the eggs and as much stock as is necessary to slightly moisten the whole. Press the mixture lightly into skins, or, if more convenient, form it into cork-l shaped pieces or small cakes. Fry in hot butter or fat. Tlme.--To fry, 8 to 10 minutes. Average Cost, rs, 8d. to rs. rod. Sufilclent for 4 or 5 persons. Seasonable at any time. 1050.*-—MUTTON, SCRAG OF, TO COOK. Ingredients.—The scrag end of a neck, slices of bacon, stock or water, 2 onions sliced, 2 carrots sliced, } a turnip sliced, a bouquet- gami (parsley, thyme, bay-leaf), ro peppercorns, salt, 1 egg, bread- crumbs, frying-fat. Method.-Wash the extreme end of the neck in salt and warm water, saw the rib bones across, and remove the short ends. Place the vegee tables in a stewpan just large enough to hold the meat, lay the meat on the top, cover with slices of bacon, and add the herbs, peppercorns and either stock or water to nearly cover the vegetables. Put on a close- fitting lid, cook very gently for 2} hours, then coat with egg and bread- crumbs, and bake in a quick oven until nicely browned. Serve with brown sauce, or any sauce of which the stock used in cooking the meat may form the base. Tlme.—About 3 hours. Average Cost, 6id. per lb. RECIPES FOR COOKING MUTTON 605 Io5I.—MUTTON WITH VINAIGRETTE SAUCE. (Fr.—Mouton a la Vinaigrette.) Ingredients.-—8-9 slices of cooked mutton, sliced gherkin, capers, salad. For the sauce: 4 tablespoonfuls of salad-oil, 2 tablespoonfuls of vinegar (preferably tarragon), } a. teaspoonful of finely-chopped gherkin, i a teaspoonful of finely-chopped parsley, 4} a. teaspoonful of finely-chopped shallot or onion, salt and pepper. Distinct—Mix the sauce ingredients together, adding salt and pepper to taste. Arrange the meat neatly on the dish to be sent to table, pour the sauce over, and put aside for at least 1 hour. Garnish with sliced gherkin, capers, and small tufts of salad, and serve the rest of the salad separately. Tuna—About 1} hours. Average Cost, rs. 9d. to 2s. Sumeient for 6 persons. 1052.—-NECK OF MUTTON, BRAISED, WITH BROWN CAPER SAUCE. (Fr.--Carré de Mouton Braisé aux Capres.) lngretllents.--The best end of a neck of mutton, 3 ozs. of butter, 2 ozs. of flour, 2 tablespoonfuls of capers, 1 tablespoonful of caper vinegar, 11- pints of stock or water, 2 onions, 2 carrots, 1 small turnip, 2 stalks of celery, a b0uquet-garni (parsley, thyme, bay-leaf), 6 pepper- Corns, 2 cloves, meat glaze, salt and pepper. Method.--Trim the meat, saw the rib bones across, remove the short bones, and fold the flap under. Slice the vegetables, put them into a stewpan with 1 oz. of butter, the herbs, peppercorns, and cloves, lay the meat on the top, put on the lid of the stewpan, and cook gently for i an hour. The vegetables must be occasionally stirred or shaken, and when sufficiently fried, add stock to 1 cover them, and the remainder as that in the pan reduces. Cover the meat withabuttered paper, and cook gently for about 2 hours. Fry the flour and remain- ing 2 ozs. of butter together until a brown roux is formed. When the meat is ready, transfer it to a hot dish, brush it over with the stock reduced to glaze, and keep it hot. Strain the liquor on to the brown roux, stir until boiling, season to taste, simmer for five minutes, then add the capers, and serve in a sauce-boat. If preferred, glaz- ing the meat may be omitted, and a little sauce poured over instead. Tlme.--To cook, about 2 hours. Average Cost, 1s. per lb. Allow 3 lbs. for 6 or 7 persons. 1053.-—NECK OF MUTTON, BROWNED. (Fr.--Carré de Mouton roti au four.) Ingredients.—-Best end oi a neck of mutton. stock. 2 028. of butter. 606 HOUSEHOLD MANAGEMENT 2 ozs. of flour, 1 egg, breadcrumbs, r teaspoonful of finely-chopped parsley, 1 of a teaspoonful of powdered mixed herbs, pepper and salt, frying-fat. Method-Saw the rib bones across, remove the short ends, fold the flap under, and bind securely. Place the meat in a stewpan containing as much boiling st0ck (or boiling water and usual flavouring vegetables) as will barely cover it, simmer gently for 1 hour, then drain well, Beat the egg, add the parsley, herbs, and a good seasoning of salt and pepper, and coat the meat thickly with the mixture. Cover lightly with bread- crumbs, and bake in a moderately hot oven until well-browned, mean-w while basting frequently with hot fat. Heat the butter in a stewpan, add the flour, stir and cook slowly until well-browned, and add 1 pint of boiling stock from the larger stewpan. Stir until boiling, season to taste, simmer gently until required, and serve separately. Tlme.--About 1} hours. Average Cost, 6d., in addition to the meat, which will cost from rod. to 18. per lb. Sumclent for 4 persons. Seasonable at any time. Woou." Manuracrunssl-h'l'he woollen industry was the earliest, and, at one period, the most important of English manufactures, until the great development of cotton manufactures at the early Earl: of the nineteenth century. Dunn the Middle Ages English wool was esteemed the ‘best in umpe. Flemish weavers came to Eng d at the time of the Norman Conquest, and later on, in the reign of Edward 111, the settlement of a number of Flemish clothworlters ave the first effective impulse to the woon industry. Many legislative enactments were m time to time for the encouragement and protection of this important manufacture, an it was not until 1824 that a law prohibiting the export of wool was repealed. The distinction between wool and hair is rather arbitrary than natural, wool being in reality a modified form of hair, and similar to it in its chemical composition. It is characterized by a greater fineness in its fibre, by its softness and pliability, and also by being more scaly than common hair, which gives it its special felting property. The sheep, the llama, the Angora goat. and the goat of Tibet, are animals from which most of the wool used in manufactures is obtained, the last named furnishing the fine wool from which Cashmirc shawls are made. 0f European wools, the finest is yielded by the Merino shee , the Spanish and Saxon breeds taking the preference. The Merino sheep, now naturalized in Austr is, from whence quantities of wool are exported, supplies an excellent fleece; but all varieties of sheep-wool, rea whether in Europe or Australia, are less soft to the touch than that wn in India, or than the wool of the flame of the Andes. The best of our British wools are nierior in fineness of texture to any of ahapha'bove-mentioned varieties, but for the ordinary purposes of the manufacnuer they are unri' 1054.-1-NECK 0F MUTTON, T0 ROAST. (Fr.--Carré de Mouton R6ti.) Ingredients.-Best end of the neck of mutton, fat for basting, salt and eppcr. p Method.--Saw the rib bones across, remove the short ends, fold the flap under, and fasten securely. Roast in front of a clear fire, or, if more convenient, bake in a moderately hot oven, in either case basting frequently with hot fat (see “ Roast Mutton ” and “ Notes on Roast: ing,” p. 428). Serve with good gravy and, if liked, onion sauce. Tlme.-About 1 hour. Average Cost, rod. to rs. per lb. Sumcienl for 4. persons. Seasonable at any time. 1055.—0XFORD JOHN. lngredlents.--Thin slices off a well-hung leg of mutton, 2 ozs. of butter, RECIPES FOR COOKING MUTTON 607 } oi an oz. of flour, } a pint of good gravy or stock, I tablespoonful of finely—chopped ham or bacon, I teaspoonful of finely-chopped parsley, l teaspoonful of finely-chopped shallot or onion, l» a teaspoonful of powdered mixed herbs, salt and pepper, 1 teaspoonful of lemon-juice. Method.—-Cut the meat into rounds about 3 inches in diameterl and season well with salt and pepper. Mix the ham, parsley, shallot, herbs, and a little salt and pepper together, spread the mixture on one side of the meat, and pile the pieces one above the other. Let them remain tor at least 1 hour, then separate them and fry quickly in hot butter. Remove and keep them hot, sprinkle in the flour, which the butter should completely moisten, otherwise more must be added brown well, and add the stock. Stir until boiling, season to taste, add the lemon-juice, and replace the meat. Let the stewpan stand for 10 or 15 minutes, where the contents will be kept just below simmering point, then serve. Tlme.—Altogether, about 2 hours. Average Cost, rod. to 18. per lb. Allow 1 1b. for 3 or 4 persons. Seasonable at any time. ro56.--RAGOi\JT OF cow MUTTON. Ingredients.--The remains of a saddle, loin or neck of mutton, I onion shredded, 1 carrot cut into dice, } a turnip cut into dice, 2 ozs. of butter or fat, I oz. of flour, } of a pint of gravy, steel: or Water, salt and pepper. Method.--Divide the meat into cutlets, and trim away some of the fat. Heat the butter or fat in a stewpan, fry the meat quickly on both sides, then take it out, and put in the onion. Fry until lightly browned, sprinkle in the flour, and when well-browned add the stock or water. Boil up, season to taste, add the trimmings of carrot and turnip, and replace the meat. Cover closely, cook very gently for 1 hour, then arrange the cutlets neatly on a hot dish, strain the sauce over, and Serve garnished with the vegetable dice, which must have been meanwhile boiled in salted water. Tlme.—-About I hour. Average Cost, 6d., in addition to the meat and gravy. Allow 1 lb. to 3 or 4 persons. Seasonable at any time. 1057.—-ROAST HAUNCH OF MUTTON. (Fr.—Hanche de Mouton Rotie.) Ingredients.—A haunch of mutton. Method.—This joint requires great care in roasting, for if cooked too quickly the loin is overdone while the thick part of the leg remains insuficiently cooked. This may be remedied to some extent by en- dosing the loin in several thickneSses of well-greased paper, also by hanging the thick part of the leg where it will receive the hottest rays of heat from the fire. Follow directions given for " Roast Mutton," also see " Notes on Roasting," p. 428. 608 HOUSEHOLD MANAGEMENT Time.-About 15 minutes per lb. Average Cost, 10d. per lb. Sulli- elent for 12 or more persons according to size of joint. Seasonable from June to January. 1058.--ROAST MUTTON. (Fr.—-Mouton r6ti.) When possible, mutton should be roasted before the fire, for this method of cooking imparts a more delicate and better flavour to the meat. \Vhatever tht joint, it should be well basted with hot fat before setting the roasting-jack in motion ; and for 10 or 15 minutes it must be placed quite close to a clear, bright fire, in order to quickly form a hard surface layer. (see “Notes on Roasting,” p. 428). The meat revolves too quickly for it to become over-browned in a short space of time. During the first few minutes the joint should be almost constantly basted, and afterwards at short intervals. The time re- quired for roasting depends principally upon the condition of the fire and the form or the size of the joint (see pp. 428). How to EU? Man ECONOMICALLY.~—If the housekeeper is not very parficular as to the precise joints she wishes to cook for dinner, there is frequently an op tunity for her to save money in he! purchases. For instance, the butcher may have an over supp y of certain joints, and will, to get tad of these, make a reduction, sometimes to the extent of rd. or rid. per lb. It often happens that m consequence of a demand for legs and loins of mutton butchers have only shoulders left, and these they are glad to dispose of at a reduction, espedally in very cold weather. 1059.—-SADDLE OF MUTTON, TO ROAST. (Fm—Selle de Mouton R6tie.) Ingredients.-—Saddle of mutton, salt and pepper, fat for basting, gravy, red-currant jelly. Method.--Remove the skin, pare off any superfluous fat, and take away the fat and kidneys from the inside. Fold the flaps under, bind securely in shape, and cover the back with several folds of greased paper. Roast in front of a clear fire, basting frequently, or, if more convenient, bake in a moderately hot oven (see “ Roast Mutton " and “ Notes on Roasting," p. 428). Serve with good gravy and red-currant jelly. Tlme.—About r 5 minutes per lb. Average Cost, 1s. per 1b. Sufficient for from 12 to 18 persons, according to weight. Seasonable at any time. Io6o.—SCOTCH HAGGIS. Ingredients.—A sheep’s paunch and pluck, 1 lb. of finely-chopped beef suet, i a pint of oatmeal, 2 finely—chopped Spanish -onions, 2 table- spoonfuls of salt, 1 teaspoonful of pepper, 1} a nutmeg finely-grated, 1} pints of good stock or gravy, the juice of 1 lemon. Method.—Soak the paunch for several hours in salt and water, then turn it inside out, and wash it thoroughly in several waters. Wash the pluck, cover the liver with cold water, boil it for 1} hours, and JOINTS. l—l-iaunch of Venison. 2—Roast Leg of Pork. 3—York Ham 4—Calfs Head and Bath Chap. RECIPES FOR COOKING MUTTON 609 at the end of i of an hour add to it the heart and lights. Chop half the liver, chop the remainder and the heart and lights finely, mix all together, add the oatmeal, onions, salt, pepper, nutmeg, lemon-juice and stock. Turn these ingredients into the paunch, sew up the opening, taking care that sufiicient space is left for the oatmeal to swell: if the paunch be over-full, there is a possibility of its bursting. Put the haggis into boiling water, and cook gently for about 3 hours; during the first hour it should be occasionally pricked with a. needle, to allow the air to escape. As a rule, neither sauce nor gravy is served with a haggis. When a. small dish is required, a lamb’s paunch and pluck may be substituted for those of the sheep’s. Tlme.—To boil the haggis, 3 hours. Average Cost, as. 9d. to 3s. 9d. Sumelent for 8 or 9 persons. 106I.—SHEEP’S BRAINS WITH PARSLEY SAUCE. (Fr.—Cervelles de Mouton a la Maitre d’Hfitel.) Ingredients.—6 sheep’s brains, 1 pint of white stock, 2 ozs. of butter, 11} ozs. of flour, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, 1} a small onion, 1 small carrot, r bay-leaf, salt and Pepper- Methed.—Soak the brains in salt and water for 2 hours, then remove the skin and fibres, cover them with boiling water, and boil for 3 minutes. Replace the brains in fresh cold water, let them remain until cold, then put them into the boiling stock, add the onion and carrot sliced, bay-leai, salt and pepper to taste, and simmer gently for 20 minutes. Meanwhile, melt the butter in a stewpan, add the flour, and cook these for 3 or 4 minutes without browning. Drain the brains, and strain the stock on to the flour and butter, stir until boiling, simmer for 10 minutes, add the lemon-juice and seasoning to taste. Re-heat the brains in the sauce, and just before serving add the lemon-j uice. Tlme.--About 4} an hour, after the brains are blanched. Average Cost, rs. 9d. to 2s. Sufficient for 5 or 6 persons. Tn Emrc: Sluruuo.- ames Hogg, more commonly known as the " Bttrick Shepherd," tl'mu the place of his birth in kirkshire, was one or the most remarkable men who ever wore the ‘hrpherd's mud. Under the garb, aspect, and bearing of an uncultured peasant—for his early aflirtation was of the most scanty desmption—the world discovered a true poet. Sir Walter Scott, v'ho became interested in Hogg through some of his rhyming: which came to the baronet’s notice, blame him to publish a volume of ballads, under the title or the Mountain Bad. The ’s like, which contains the charming ballad of “ Kilmeny," appeared in 1813, and established ogg's tatlon. It was followed by other poetic and prose works, including The Pilgrim of flu Sm, Border Garland, Lay Sam, etc. His poetry is characterized by richness 0‘ description, deli- Qte imagination, and sweet intensity of pathos. If the shepherd of Professor Wilson’s “Nodes Aflbmsam" may beregarded as a true portraitof James Hog , the poetof Ettriclr Forest \ lire quaintness of humour. Sir Walter Scott aihrmed that ogg's innumerable little touch: of ‘bfllrdity aflorded him more entertainment than the most laughable comedy. Among the o~ dm‘llons of the she herd-poet is an account of his own experiences in sheep-tending, called The 5gp- hfid's Calendar. 'Fhll work contains a vast amount of useful information on sheep, their diseases, habits, and management. The Ettrick Shepherd died in :83}. X 610 HOUSEHOLD MANAGEMENT ro6z.—SHEEP’S BRAINS WITH MATELOTE SAUCE. (Fr.—Cervelles de Mouton en Matelote.) Ingredients—6 sheep’s brains, vinegar, salt, a few slices of bacon, 1 small onion, 2 cloves, a small bunch of parsley, sufficient stock or weak broth to cover the brains, I tablespoonful of lemon-juice, mate~ lote sauce (see Sauces). Method.-—Detach the brains from the heads without breaking them, remove the skin, cover with warm water, and let them remain for 2 hours. Have ready a saucepan of boiling water, add a little vinegar and salt, and put in the brains. When they are quite firm take them out, and put them into very cold water. Place 2 or 3 slices of bacon in a stewpan, put in the brains, the onion stuck with 2 cloves, the parsley, and a good seasoning of pepper and salt. Cover with stock or weak broth, and boil them gently for about 25 minutes. Have ready some fn'ed bread croutons, arrange them in a dish alternater with the brains, and cover with a matelote sauce, to which the lemon- juice has been added. Time.—-2 5 minutes after the brains are blanched. Average Cost, 28. 6d. Suillclent for 5 or 6 persons. ro63.-—SHEEP’S HEAD, TO DRESS. (Fr.-—Téte de Mouton.) Ingredients—A sheep's head, 2 tablespoonfuls of pearl barley or rice. 2 onions, 2 small carrots, 1 small turnip, a bouquet-garni (parsley thyme, bay-leaf), ro peppercorns, salt and pepper. For the sauce: 1 pint of liquor the head was cooked in, I} ozs. of butter, 1} ozs. of flour. Methods—Cut the head in half, remove the brains, wash them and put them into cold water, with a little salt. Wash the head in several waters, carefully remove any splintered bones, and let it soak in salt and water for 1 hour. Cover with cold water, bring to ,the boil, pour away the water, replace with fresh cold water, add the bouquet-garni, peppercorns and salt, boil up, and skim well. The head must be cooked slowly for about 3 hours ; 1} hours before serving add the vegetables sliced, with the rice or barley, and when the latter is used it must be previously blanched. Remove the skin and fibres from the brains, tie them in muslin, boil them for 10 or r 5 minutes in the liquor, then chop them coarsely. Heat the butter in a stewpan, add the flour. stir over the fire for 2 or 3 minutes, then add 1 of a pint of liquor from the pot, simmer for 10 minutes, add the brains, season to taste, and keep hot until required. When ready, bone the head, put the meat in the centre of a hot dish, pour the sauce over, and garnish with slice! of tongue and the vegetables. Serve the broth separately. RECIPES FOR COOKING MUTTON 611 'l‘lme.--To cook, about 3 hours. Average Cost, rs. 3d. to rs. 6d. Sumclent for 2 or 3 persons. Sworn Street's Hum—The village of Dudingstas, now a suburb of Edinburgh, was formerly celebrated for this ancient and homely Scottish dish. It was the custom during the summer months is! the well-to-do citizen to resort to this place and regale themselves with sheep's heads, boiled or baked. The sheep pastured on the neighbouring hills were slaughtered at the village, the carcasses weresent tetmm, but theheadswerereservedlorconssmption by the visitors to Dudingston. Io64.--SHEEP’S HEART. (Fr.-Coeur de Mouton.) Ingredients.—1 sheep’s heart, veal forcemeat (see Forcemeat ), dripping for basting. Method.—-Soak the heart for 1 hour in warm water. Cut off the deaf ears, any cartilage or gristle there may be, and the muscular wall dividing the cavities of the heart, and boil them down for gravy. Dry the heart thoroughly, fill the inside with forcemeat, and tie a greased paper round the base to keep in the forcemeat. Heat 2 or 3 ozs. of dripping in a baking-tin, haste the heart well, and bake in a moderate oven for about 1} hours. Gentle cooking and frequent basting are necessary to prevent the heart becoming dry and hard. When done, drain ofi the fat, but leave the sediment, pour in the prepared gravy, boil up, season to taste, and either pour over the heart or serve separ- ately. The excellence of this dish depends mainly on its being served is hot as possible. Tlme.--To bake, about 1 hour. Average Cost, 9d. to rs. Sumelent for 2 persons. Note.--Sheep’s hearts may also be stuffed with onion farce (see “ Bullock’s Heart, Roasted ”) ; if more convenient, they may be cooked in an iron sauce- Pan over or by the side of the fire, care being taken to baste them liberally with dripping all the time. 1065.--SHEEP’S TAILS. (Fr.-—Queues de Mouton.) Sheep’s tails may be dressed as directed in the recipes for "‘ Sheep’s Tongues, Braised," and " Sheep’s Tongues, Fried." Instead of being braised, they may be stewed in good stock until tender, and served With a vegetable garnish and brown sauce. IO66.--SHEEP’S TONGUES, BRAISED. (Fr.—Lan- gues de Mouton Braisées.) Ingredients.-—4 sheep’s tongues, {L of a pint of brown sauce (see Sauces), glaze, For the mirepoix, or foundation : 1 oz. of butter, 1 or 2 slices 0f bacon, 1 onion, 1 carrot, } a turnip, 1 or 2 strips of celery, a bouquet- garni (parsley, thyme, bay-leaf), 6 peppercorns, 1} a pint of stock. Methods-Soak the tongues in salt and water for 2 hours, blanch and fry them thoroughly. Slice the vegetables, put them into a stew- pan with the butter, bouquet-garni, 'and peppercorns, lay the tongues 612 HOUSEHOLD MANAGEMENT on the top, put on the lid, and cook gently for 20 minutes. Then add hot stock to nearly cover the vegetables, lay the bacon on the top of the tongues, cover with a greased paper, put on the lid, and cook gently for 2} hours, or until the tongues are tender. When ready, skin them, slit them in halves lengthwise, brush over with warm glaze, place them on a buttered paper on a baking-sheet, and put them into a moderate oven for a few minutes to re-heat. Dish in 2 rows on a bed of mashed potato, or a purée of spinach, pour a little hot sauce round, and serve the remainder in a sauce-boat. Time.—About 3 hours. Average Cost, 1s. rod. to 25. 2d. Suthclent for 5 or 6 persons. 1067.—SHEEP’S TONGUES, FRIED. (Fr.--Langues de Mouton frites.) Ingredients.—4 sheep’s tongues, Q of a pint of tomato or piquante sauce, 3 ozs. of butter, breadcrumbs, mirepoix of vegetables, as in preceding recipe. Method.--Braise the tongues as directed in the preceding recipe. Warm the butter, dip each half tongue in it, and coat these with bread- crumbs, pressing them firmly on with a knife. Turn the butter into a saute-pan, and fry the tongues until the entire surface is lightly browned. Dish on a bed of spinach or green-pea puree, and serve the sauce round the base of the dish. Tlme.--About 3 hours. Average Cost, 4d. each. Sufficient for 5 or 6 persons. 1068.--SHEEP’S TROTTERS, STEWED. (Fr.--Pieds de Mouton en Ragoiit.) lngredlents.--2 gangs (8) of dressed trotters, 1 small onion, r table- spoonful of flour, milk, salt and pepper. Method.--Wash the trotters, put them into a stewpan, cover them with milk and water in equal proportions, add the onion sliced, season with salt and pepper, cover, and cook gently for about 3 hours, or until the bones may be easily removed. Take away the bones, strain the liquor if necessary, add milk to increase the quantity to i of a pint, return it to the stewpan, and re-heat. Mix the flour smoothly with a little milk, pour it into the stewpan, stir until boiling, simmer for IO minutes, and season to taste. Replace the trotters, and when thoroughly hot, serve. Tlme.--From 3 to 3} hours. Average Cost, 18. 2d. to 1s. 6d. Sufficient for 2 or 3 persons. Nole.--Sheep's trotters may also be boiled in stock or water until the bones are easily removed, and afterwards marinaded and fried in batter. Or the may be stuffed with sausage meat or veal forcemeat, and either coated wit egg and breadcrumbs, or dipped into batter and fried in hot fat. (See recipes for cooking calf’s feet and cow-heel.) RECIPES FOR COOKING MUTTON 613 ro69.-~SHEPHERD’S PIE. Ingredients—i a lb. of cold mutton, 1 lb. of mashed potato, r oz. of butter or dripping, } a pint of gravy or stock, 1 teaspoonful of par- boiled and finely-chopped onion, salt and pepper. Method.—Cut the meat into small thin slices. Melt half the butter or fat in a stewpan, add to it the potato, salt and pepper, and stir over the fire until thoroughly mixed. Grease a pie-dish, line the bottom thinly with potato, put in the meat, sprinkle each layer with onion, salt and pepper, pour in the gravy, and cover with potato. The potato covering may be given a rough appearance by scoring it in every direction with a. fork, or it may be made to resemble an ordinary crust by being Smoothed over with a knife, notched at the edges, and brushed over with the yolk of egg before baking. When egg is not used for this purpose, the remainder of the butter or fat must be put on the top of the pie in small pieces. Bake in a moderate oven until the surface is well-browned. Tlme.-To bake, from 30 to 40 minutes. Average Cost, rod. to Is. Sumclent for 3 or 4 persons. Io7o.—SPICED MUTTON. (Fr.-—Mouton E'picé.) Ingredients.—-A boned leg or shoulder of mutton, 8 ozs. of common salt, 1 oz. of bay-salt, { of an oz. of saltpetre, 4 ozs. of moist sugar, I teaspoonful of pepper, 1 dessertspoonful oi finely-chopped shallot or onion, 1 saltspoonful of powdered allspice, r saltspoonful of powdered cloves. Method.--Mix the ingredients together, rub the preparation well into the meat, and repeat daily for a fortnight. When ready, rinse in warm water, and bind into a good shape with strong tape. Cook very gently for 5 or 6 hours in good stock, or water flavoured with vegetables, press between 2 dishes until cold, glaze, and use as required. Tlme.—To pickle, 14 days. To cook, 5 to 6 hours. Average Cost, rod. to rs. per lb. Seasonable at any time. ro7r.-—SQUAB PIE. Ingredients.-2 lb. of neck of mutton, 2 lb. of apples sliced, 1 1b. of onions sliced, I tablespoonful of mushroom ketchup, sugar, salt and pepper, suet paste (see Pastes). Method.—-Divide the neck into cutlets, place them in a piedish, and season rather well with salt and pepper. Add the apples and onions in layers, sprinkle with sugar, and half fill the dish with boiling water. Bake in the oven for about 1} hours. Before serving, pour the gravy out at the side, skim off all the fat, add the mushroom ketchup, season to taste, and return to the pie. Serve hot. Tlme.-—Two hours. Average Cost, 28. 3d. Sufilelent for 5 or 6 per- sons. Seasonable at any time. 614 HOUSEHOLD MANAGEMENT 1072.-TIMBALES OF MUTTON, MERIDIONAL STYLE. (Fr.-wTimbales a la Méridionale.) Ingredients.—} of a lb. of lean tender mutton, 8 or 9 Spanish plives, 2 tablespoonfuls of Espagnole Sauce, No. 244, ; tablespoonful of cream, I tablespoonful of sherry or Madeira. i an or. of butter. 2 ¢88s, ,2 pr 3 tablespoonfuls of tomato sauce, No. 281, nutmeg, salt and pepper. } of a pint of demi-glace sauce, No, 242, Method.--Pass the meat 2 or 3 times through a mincing machine, pound it in a mortar until quite smooth. then add the eggs one at a time, and the butter, Espagnole. sauce, cream and wine. Season to taste with salt and pepper, add a pinch of nutmeg. pound until smooth, and pass through a wire sieve. Butter 8 or 9 small dariol moulds, fill them with this preparation, leaving a small hollow in the centre of each, in which place a teaspoonful of tomato sane? and an Olive filled with a little of the meat farce. Cover with fame, place the moulds in a saute-pan containing boiling water to half their ,depth, bring to the boil on the stove, then cover with a greased paper, and finish cooking in a moderately hot oven. Serve with the demi-glace sauce poured over them. Tiara—To cook, about 20 minutes. Average Cpst, zs. 9d. to 3s. Sumcient for 6 or 7 persons. seasonable at any time. I073.—-TQNGUES m PAPER cases. (Ff.——Langu¢$ de Mouton en Papillotes.) Ingredients,—Sheep’s tongues, stock. To 2 or 3 tongues allow 1} a pint of brown sauce, No. 233. i an 02. of butter. I tablespoonful of chopped mushroom, r shallot finely-chopped. Method.--Soak the tongues in salted water for 2 or 3 hours, and afterwards simmer them in stock for about 2 hours, or until tender. Skin them, cut them in halves, and trim away all the root of the tongue. Heat the butter, fry the shallot lightly, add the mushroom, toss over the fire for 2 or 3 minutes, then put in the sauce and bring to the boil. Have ready some well-oiled sheets of foolscap paper, lay half a tongue in each, adding a little of the prepared sauce. Fold neatly, place the cases on a baking-sheet, cover with 3 or 4 folds of greased paper, bake gently for 15 minutes, then serve in the cases. Time.—To simmer, about 2 hours. To bake, 15 minutes. Average 'Cost, 4d. each. Alloyvpne case'er each‘persop. GENERAL OBSERVATIONS ON THE COMMON HOG. CHAPTER XX General Observations on the Various Breeds of Home and Foreign Pigs, Manner of Cutting Up, Table of Prices, etc. The hog belongs to the class Mammalia, the order Ungulata, the genus Sus Scrofa, or swine, and the species Pachydermata, or thick- Skinned. Its generic characters are a small head with a flexible snout. When fully matured, say at twenty months old, it has 44 teeth, Viz. a4 molars, 4 canine teeth, 4 tusks, 4 corners and 8 incisors. The hog is one of the few animals which possess teeth at birth. These number four above and four in the lower jaw, and are so sharp when the date of parturition exceeds the normal period, that it is frequently necessary to break them ofi in order to prevent the little newly-born Pig biting the udder of its mother or the cheeks of its young neigh- bour. By the time the pigling has arrived at the age of four or five weeks, twelve of the temporary molars will have appeared, and the Eight temporary incisors be developed. The principal changes in the dentition of pigs take place at periods of about three months, so that all the temporary teeth will be present by the time the pig is a year Old, and all the permanent teeth in evidence at eighteen months, although these will not be fully grown until the pig has reached the age of about twenty months. Our veterinary surgeons declare that the variations in the dentition of pigs are less than in any of our domes- tiicated animals, but this opinion, is strongly contested by exhibitors 0 pigs. From the number and position of the teeth physiologists are enabled to define the nature and functions of the animal 5 and from those of the hog it is evident that he is as much of a grinder as a biter, or can live as well on vegetable as on animal food, though a mixture of both is plainly indicated as the character of food most conducive to the Proper maintenance of its physical system. Though the hoof of the pig is as a general rule down, there are several remarkable exceptions, as in some of the pigs in the United States, Norway, Illyria, Sardinia, etc., in which the hoof is entire and uncleit. sis 616 HOUSEHOLD MANAGEMENT Few domestic animals are so profitable or so useful to man as the much-maligned pig, and no other yields him a more varied or more luxurious repast. The prolificacy of the pig is extraordinary ; even this is increased when the pig is under domestication, but when left to run wild in favourable situations, as in the islands of the South Pacific, the result in a few years from two animals put on shore and left undisturbed, is truly surprising, since they breed so fast and have such large litters, that unless killed ofi in vast numbers both for the use of the inhabitants and as fresh provisions for ships’ crews, they would degenerate into vermin. In this country the sow usually has two litters in each year 3 the breeding seasons are generally between January and October; the period of gestation is about 112 days or 16 weeks ; the strong and vigorous sow will probably carry its young a few days longer, whilst the old and young sows, which are not so vigorous, will generally farrow their pigs a few days before this period has expired. The number of the litter cast will depend upon the breed ; the larger and the cross-bred sows will average ten to twelve in a litter, and the small breeds eight to ten each trip. In- stances have been recorded of a sow having as many as twenty-three pigs at one farrowing. Much greater care has of late years been taken in the selection of young sows from those litters which are the produce of sows which are not only prolific but which are good sucklers ; by this means the average number of good pigs in each litter has been increased, and of course the breeding of pigs has thus been rendered more profitable. Even within the last quarter of a century it was frequently declared that a pig was very subject to many diseases caused by its gluttony and its manner of hurriedly consuming very large quantities of food. This idea has become exploded, and it has been proved that it is not so much the large quantity of food which a pig will consume which occasionally causes bilious attacks and feverish symptoms which, if not relieved by medicine and exercise, frequently end in the death of the pig, but illness is more generally due to injudicious feeding on too rich foods, and the neglect of giving to the pig some corrective in the form of coal, cinders, chalk or mere earth whilst the pig is kept confined to his stye. Another exploded idea is that pigs availed themselves of every opportunity to rub themselves against any post or projection in order to open the pores of the skin, blocked up with mud and to excite perspiration. The fact is the pig does not perspire ; this renders it so very subject to the risk of death from over driving in the hottest part of a hot summer’s day. Even this risk is greatly mitigated, if not wholly avoided, by applying some cold water to the head of the pig between the ears, whereas if the water be thrown over the whole of the carcass of the pig, death will almost certainly follow. It is a boast of the Chicago pork packers that every particle of the GENERAL OBSERVATIONS ON THE COMMON HOG 617 carcass of the pig is converted into something useful. The skin can be tanned, when it is used to cover saddles, it is also capable of being dressed and pressed in imitation of well-nigh all fancy skins, crocodile and other, then it is used in the manufacture of purses, bags, port- manteaus, the covering of chairs, etc., and even a patent has been taken out to utilize the skin of the hog in place of the rubber tyres on the fashionable carriages of the monied classes. The hair of the wild pigs, and even of the semi-domesticated pig in Russia, Servia and other countries is still used in the making of brushes, as it used to be largely utilized by shoemakers in the sewing and stitching of boots and shoes. Prior to the Americans keeping such vast herds of pigs, which they feed largely on Indian corn or maize, the value of the fat of the pig was greater than of any other portion, as this was used in the manufacture of lard for domestic use. Now millions of fat pigs are annually slaughtered at Chicago and five or six other centres in the States. where the fat of the pig is rendered and, report has it, mixed with a considerable proportion of cotton-seed-oil, and exported to this and other countries as lard. This and the great change in the tastes and habits of the inhabitants of the British Islands has led to quite a difierent type of pig being kept, and to a shortening of the life of an ordinary pig by at least one-half. Varieties of the Domestleated Hog.--The distinct varieties of English hog are comprised in those having their interests looked after by societies formed for the purpose, amongst others, of keeping a register of the breeding of the pigs of the following breeds : Berkshire, Large Black, Tamworth and Yorkshires, subdivided into the Large, Middle and Small White breeds. There are other local breeds of more or less importance—the Sussex, the Dorset, the spotted black and white Sandy pig found in Leicestershire, Northamptonshire and Oxford- shire, the Cumberland, the Lincolnshire or Cambridgeshire, the Welsh and the Essex. Foreign breeds of pigs, such as the Chinese or the Neapolitan, the Poland China, have been imported into this country, but they have been absorbed into the English breeds. There has not perhaps been so great a change in any of our domesti- cated varieties of stock as in the pig. This is due to many causes, of which the two chief are the great change in the style of living amongst residents in both town and country, and the introduction of the system of mild curing bacon and hams. Both of these changes date from about the same period, some thirty-five years ago. The enormous increase in trade and the consequent large addition to the salaries of the employees of all classes led to a desire for more expensive kinds of meat, small joints of finer quality beef, mutton and pork in lieu of the very general salt pork which used to do duty in the homes of a large portion of clerks, artisans and mechanics. The system of mild curing bacon and hams enabled the bacon curers to carry on the manufacture of cured meats all the year round, so that no difliculty 618 HOUSEHOLD MANAGEMENT was experienced by them in satisfying the greatly increased require. ments of the public, a totally difierent style of pig was needed for con’ version into bacon, a comparatively speaking light and only partially fattened pig best suited the tastes of the consumer, who had begun to look with disiavour on the heavily salted fat pork oi the olden days, when it was actually necessary that the meat should be fat, since the lean meat became so hard and indigestible when heavily salted. Small hams, of some I: to r 5 1b., were called for in place of those huge masses of meat, weighing from 30 to 501b,, which formerly did duty as harm: the more expensive cuts of bacon also became in far greater demand than the cheaper parts oi the side of bacon, so that the curers in self- defence were compelled to ask the breeders of pigs to produce iat pigs with as much as possible of those parts, such as the ham and lengthy sides which, when cured, realized the highest prices and which were most in demand. Again, the demand ior the early fattened pig. weighing some 60 lb. dead weight, increased to an enormous extent in London and in many other 0! the large towns ; this too tended to the reduction in the size of the pig generally bred, as the jointei' or London porket pig is considered to be as profitable an animal to produce as any of our domesticated animals. The producer of fat pigs in the Midlands and southern counties of England has therefore two markets to study—“the demand for the porket pig with a carcass of some 60 1b., and the bacon curers' and retail butchers' pig, which will weigh about 160 lb. when dressed. In the northern counties, where the temperature is cooler and the general customer of asomed what different class, fat pigs of 300 lb. are still sought and in common demand. The severity of labour in the so-called Black Country may also have some influence on the kind of food required. The manulaeturer 0! meat, like the producer of any article for con- sumption, must consult the wants of his customers : this requirement has had a strong influence on the iorm and quality of even our diflerent breeds of pigs. For instance, the Large White Yorkshire and its ally, the Lincolnshire and Cambridgeshire, white pigs with many blue spots on the skin, has of late years become a general favourite amongst pig breeders, because it has so readily conformed to the present-day wants, early maturity and quality of meat. In the olden days the Large White Yorkshire was a quick-growing pig, strong in the bone, coarse in flesh, skin and hair, and remarkably slow in maturing. At the present time no variety of pig will so quickly become of the weight desired by bacon curers and butchers generally 3' not only so, but the form of the carcass and the quality of flesh, skin and bone is equal to that furnished by any kind of pig. This great change has been brought about by selecting for breeders those pigs possessing hard flat bone, thin skin, fine silky hair and early maturity. As can readily be understood, a pig of this type must be a profitable manufacturer GENERAL ossssvanons ON THE COMMON HOG 619 or meat, since it has to grow nothing which a good cook is unable to convert into food for man. The present day Large White Yorkshire has rather a bug head With a light jowl, the shoulders are light and obliquely laid, the ribs are well sprung and deep, the back is long, the loin is slightly arched and of lair width, the flank is thick—indica- ting lean flesh and much of iii-the quarters are lengthy, the ham long with meat to the books, the bone generally is fine and the hair white and silky. Both boar and arm are docile and very prolific, With suclv characteristics it is bound to be able to furnish a carcaSs of pork suited for! the London provisioner, the bacon curer or the butcher in the northern counties, Where larger and fatter pigs are in demand. The Middle White Yorkshire has oi late years been Vastly improved, its early maturity, fine quality of meat and suitability to? supplying the wants of Londoners and dwellers in large towns with small and luscious joints of pork, has rendered it a general favourite amongst' pig keepers, who have the command bi” hotel and ddiry' refuse. Many thousands of Middle White pigs and crosses of this breed are now kept in the neighbourhood 01 large towns and fattened on meal of various kinds, mixed with scup manufactured from the odds and ends Oi bread, meat, potatoes; etc., collected daily from the large hotels and other public and private establishinents ; this collection of bread, bones, etc., is thoroughly steamed or boiled, then the bones of pieces which will not dissolve are strained away, the soup is allowed to cool, and when the fat is skimmed of! the liquor is fit for mixing with the meal ; the mixture is fed cold in the summer, whilst in winter the soup is warmed, so that the digestive organs of the pigs can at once begin operations instead of a certain amount of animal heat being needed to first Warm up the iood on which the pig is fed. The pigs so fed grow and fatten rapidly, furnishing a carcass of fine meat weigh.- ing some 6 5 lb. ere they are five months old. The points of a Middle White are somewhat similarI to the Large White Yorkshire, but on a. smaller scale and more compact ; the head, ears and legs are shorter :. still, i! the Middle Whitebe kept until it reaches the age 0! some nine or ten months, it will furnish sides of pork suitable for the country" butcher’s trade, and weighing 90 to 120 lb. each. Bears of this breed are in- great demand both at’ home and abroad tor crossing on the coarser breeds of pigs for the production of London porkets and small pork pigs, of which many thousands are imported into England each week from Holland, Belgium and Denmark. In years gone by the black and white pig—which has been known! as the Berkshire—and the Small White Yorkshire occupied the posi» tions now largely taken up by the Large and Middle White Yor e Shires : the Small White has pretty well ceased to be bred, whilst the Berkshire has undergone as great a change in its formation and size as it has in its colour, which is now, according to the standard 620 HOUSEHOLD MANAGEMENT set up by the British Berkshire Society, a black pig, having a white mark or blaze down the face, four white feet, and a white tip to its tail ; indeed, so strong are the prejudices as to colour, that it is quite an unusual thing to find a Berkshire judge giving a prize to a pig of the breed which fails in its “ markings.” The breeders of Berkshires have considerably altered the type, form and character of their favourites during the last thirty years. The present day pigs are shorter and deeper in the carcass ; they have shorter and heavier heads, and are altogether more compactly built ; to such a state of this kind of perfection have the breeders brought their pigs, that a well-fattened Berkshire is one of the most successful fat show pigs of the day. A cross between the Berkshires and the Middle Whites is very common and very successful for breed- ing London porket pigs ; the white pig is considered to be more pro- lific, and the cross-bred pigs grow faster when young than the pure bred Berkshires. The admirers of the red-haired Tamworth pig claim that some of the good properties of the old-fashioned Berkshire were obtained from the infusion of a considerable portion of the blood of the bronze coloured pig, which was extensively kept in olden times in the forests of the midland counties, where they picked up their living during the greater part of the year. These pigs were of a tawny or sandy colour, with black spots on the skin when young, but gradually assumed a grizzly bronze hue as they grew older ; they were very prolific, and the sows were good sucklers—qualities which are not so much in evidence amongst the present fashionable light red pigs, which still retain the long snout, somewhat thick shoulders and short backs, with drooping rumps. Their aptitude to fatten has been greatly increased, and the disposition of the sows has been much improved. Some few years since considerable numbers of the improved type of Tamworth were used to cross on the black sows in those counties which supply the Calne and other bacon factories with fat pigs ; this is not so general now, since the crosses were found to be too short from the shoulder to the hip and too light in the flank to furnish enough of the so-called streaky part of the side of bacon, which realizes much more money per lb. than any other cut. A new candidate for public favour in the form of the so-called Large Black pig has been considerably boomed during the last five or six years. At present the type is not quite fixed ; the ources from which the material from which the breed has been evolved are mainly two, Cornwall and Essex, but the type of Large Black pig found in the two counties varies greatly. At the present time the lop-eared, some- what heavy jowled, thick shouldered and round boned Cornwall type is most successful in the show yards. The sows are prolific and first- rate mothers, and the young pigs are hardy and quick growers, whilst the matured fat pig is of great weight, but there is still room for im— GENERAL OBSERVATIONS ON THE COMMON HOG 621 provement in the head and shoulders and in the length and quality of carcass. The fat pigs sell readily amongst the miners in Corn- wall, but it is doubtful if the consumers in the eastern midlands and London will purchase pork very freely which is made from the present fashionable type of Large Black. The Blue-Black pig found in Sussex has many good qualities ; it is a good forager, is easily kept, is prolific and hardy, and the pigs give a good return for the fatting food when they have become ma- tured, which is at rather a late period of their lives. This want of early maturity may have been one of the causes for the crossing of the Sussex sows with the Berkshire or Dorset boar. The cross bred pigs by the Berkshire are said to fatten more readily and to produce somewhat better quality of pork ; this may or may not be correct, but the cross bred pigs are certainly of a more pleasing appearance and carriage. The Dorset was also of a slate colour and, like the Sussex, sparse of hair, but very few, if any, pure bred specimens of the breed can now be found ; the breed was very considerably utilized for competition at the fat stock shows held in London and other places some thirty Years since. It is asserted that the exhibitors crossed their Dorset rows with the Small Black boar, in order to increase the ability to fatten readily. In this the breeders were very successful ; some of the so- called Dorsets exhibited at the Smithfield Club's shows were certainly marvels of obesity, but the carcasses proved to be mere bladders of lard, which lost their high value when the enormous quantity of American lard, manufactured from maize and cotton-seed oil, was imported into this country. The so-called Oxfordshire or plum pudding pig, found in parts of Northamptonshire, Leicestershire and Oxfordshire is nearly lost at the present time. The use of Neapolitan and other boars of a black breed has well nigh converted this local breed into one of a black or a black with little white colour. Sows of this character have many good points ; their ability to rough it and to withstand the far too general neglect with which the midland counties farmers’ pigs are treated, renders it a favourite. The sows are good mothers and the store pigs grow fairly fast, and when put up to fatten make fair use of the good food fed to them ; the fat pigs also furnish a large proportion of lean meat, which however has cost rather a high price to produce. The Cumberland or North County pig was a prime favourite for supplying the well-known and much appreciated Cumberland hams in the days of old-fashioned curing, and when large hams were not objected to as they now are. The pig itself was of considerable size, but not as bulky as the Large-Yorkshire ; its bone was fine, its skin was thin and hair sparse, and its flesh was inclined to be fat, too fat for the present taste ; but the Cumberland hog is still another of the local breeds which has almost ceased to exist in its old form. It has 622 HOUSEHOLD MANAGEMENT been well nigh crossed out of existence. The pigs found at present in the northern counties are of no particular type; they appear to be mainly crosses of the Yorkshire boar on the country sows, their age and substance varying according to the local demand for pork which is ruled by the calling of the inhabitants. The pig country, par excellence, is North America, where the porcine population is said to total some forty millions. A very large proportion of these are Poland Chinas, Bursa-jerseys, Chester \Nhites, Victorias or Cheshires; all of these breeds are claimed to be new breeds 05 home manufacture. This may or may not have sufficient foundation. The Poland China is a compound breed ; its present appearance--fashion in pigs changes as much in the United States as fashions generally do in this country—is very similar to a Berksh shine, oi the thick-shouldered, heavy-boned type, save that the ears are somewhat longer, and broken or bent in the middle instead oi being pricked, as is the ear of the Berkshire. There is no doubt that the Poland China is a marvellous pig for the manufacture of lard out 01 Indian corn, or, as we term it, maize. The Durse~1erseyis a red pig of much the same conformation as the Poland China ; its breeders however claim that it is more prolific. Chester Whites and Cheshire! are white in colour ; the former is a somewhat coarse lard-producing hog ; the latter is a longer pig, and more of what we should term a bacon hog of indifferent quality. The Victoria is a compound pig“ of a. white colour, which is due to the use of. a white boar of the so“ called Suffolk or Small Yorkshire breed ; these breeds. in turn ap— peared to be really iniportations of Middle White or Small White pigs from this country. The Berkshire and the Chester White sows appear to have been used to build up the Victoria pig, which is very similar in appearance to many of the cross Middle White and Berkshire fat pigs shown in the Middle White and cross bred classes at the Smith~ field Show in London. The pork packers in the States have been endeavouring of late years to induce pig breeders to pay more attene tion to the length and quality of flesh and bone of their pigs, in order that they may capture a share of the high class English bacon trade l their success so far has not been great, as not only is it necessary t0 have the right type of pig", but it is also imperative that the pigs must be fed on a mixture of foods, of which maize forms only a comparatively small proportion during the latter part of the fatting period. Pig" breeders in the British Isles are more liker to find far stronger competition in the bacon manufactured in Canada and Denmark than in that produced in the United States, The pigs in the Dominion were of a mixed character, and more suitable for the production of mess or barrel pork, such as is used up country in the lumber dis- tricts of Canada 3 these barrels of fat pork and the other necessaryr but not very varied, supplies of food] are sent up into those parts where the lumbermen will work for some months entirely separated GENERAL OBSERVATIONS ON THE COMMON HOG 623 irom the world. The cold is intense, so that a great amount of fat is needed to keep up the warmth of the body. Some twenty or more years since one or two oi the chief pork packers in Canada imported a number of Large Yorkshire pigs from one of our best herds. The iniprovement in the form and quality of the pigs was so great that other importations were made. Then a few Tamworth: were tried. These also tended to increase the proportion of lean in the country pig. so that at the present time nearly all the pigs killed and cured in the bacon factories-*0! which several have recently been built-- are of the Yorkshire crossed with Berkshire, Tamworth, Poland China and native pigs. At the present time Canadian bacon is very largely consumed in this country, where the price realized for it is greatly in excess of that made of the American bacon. This for two reasons : the quality is superior, due to the pigs having been fed on a mixed diet and dairy ofials, instead of mainly maize, and the form of the side of bacon and ham is better, the finer quality parts forming a greater proportion of the side. The marvellous improvement in the quality of the Canadian bacon is clearly shown in the following extract from a speech recently made by Mr. F. W. Hodson, the Live Stock Commissioner at Ottawa, a man to whom the Canadian farmers are deeply indebted t-~ " Twelve years ago we exported $600,000 worth of inierior bacon i new we are exporting nearly 815,000,000 worth of superior bacon. The measure 0i success achieved is mainly due to breeding along one line—the line of bacon hogs. We have not yet gone as far as we should have gone. In Denmark they use one breed only (the Large White Yorkshire), and the result is that Danish bacon sells at five to ten shillings per long cwt. above Canadian bacon. The Danes do not feed better than our people, but they breed better. You cannot produce the first-class bacon required to build up our export trade in this line if you use the thick, fat American breeds of hogs as your ioundation stock. By using the right kind we can share in the mone opoly of the best bacon trade in the world (the English), which is now divided between Denmark, Ireland, a small part of England and our, selves.” This remarkable and correct speech clearly points out the sources of supply 0! the enormous quantity of breakfast bacon now consumed in England. A few years ago Ireland furnished us with all the imported bacon, then Germany and Sweden. After a time the protective duties on feeding stufis so raised the price of the raw article, that the iatted pig was too dear to be converted into bacon at a profit. The bacon factories in these protected countries were closed, and others opened in Denmark, where the Government has greatly helped the farmer and the bacon factor by giving a bonus on every pedigree breeding pig imported from the best herds in England, and in charging the lowest possible railway rates on pigs and bacon. The Governe 624 HOUSEHOLD MANAGEMENT ment also sent experienced men over to England to inspect all the noted herds of Yorkshire pigs and to purchase specimens ; these last were bred from in Denmark, their breeding and fatting qualities were noted, and their product in the form of bacon compared. The result was a number of both boars and sows were purchased from one old breeder during several years; herds were thus established in Dene mark, so that now only occasional boars are imported to secure a slight change of blood ; and Danish bacon is fast approaching the value and quality of the Irish bacon. This last has certainly not made anything approaching the improvement of late years which has been noticeable in the Danish product ; the Irish bacon had already ac- quired a high character, and the importation of the finest Large Yorke shire pigs from England has not been on a sufficiently extensive scale; the result has been a slight decadence instead of an improvement in the form and quality of the ordinary Irish country pig. The Irish bacon curers have apparently done their best to arouse their country* men to the certain loss of the best English market unless the quality of the fat pigs is kept up ; but the natural apathy of the people and the alleged desire of the Dublin oficials to keep the trade in pure bred pigs in Irish hands appear to render null and void the loyal attempts of the curers to benefit the Irish farmers and themselves at one and the same time. How great the importation of bacon into this country is does not appear to have been realized. In an article written by one of our specialists, and published in a recent issue of the Journal of the Board of Agriculture, it was stated that 250,000 tons of bacon, valued at some twenty-five millions sterling, was annually imported. Surely our farmers and pig keepers are neglectful in allowing this enormous amount of money to be sent yearly out of the country principally for an article which we, with our fine breed of pigs and our wonderful climate, ought to produce at home. It does seem strange that you might almost count the English bacon factories on one hand ; it is true that at one of our largest factories the finest bacon in the world is manufactured, but this only proves that we could produce a large proportion of the twenty-five million pounds’ worth of bacon which Denmark, Canada, the States and other countries now send into this country. The wild pig has long since disappeared from this country, nor is it largely consumed even in those foreign countries where it is still found. One of the chief uses to which it is put is the furnishing of sport. In India pig sticking is very popular, whilst in Germany, Austria and some other countries wild pig shooting and hunting is held in high esteem. Again, in Russia and Servia immense droves of pigs are kept in the forests, where they mate at their own pleasure and pick up their living unattended by man and even unnoticed, until the order goes forth for the slaughter of a certain number. The mere fact that none of the pigs have been operated upon, and their food having consisted GENERAL OBSERVATIONS ON THE COMMON HOG 625 of roots and the seed of oaks, chestnuts, beech and other trees, is eufiicient to give a very good idea of the quality—Lor want of it-of the meat. In this country such stufi would fail to find a market, unless it were for the conversion into the lowest priced sausages in some of our large towns, where the poverty is so great that anything in the form of meat is looked upon as a treat, to be enjoyed only occasionally. Within a quarter of a century of the present time, pig breeders were supposed to breed and feed their pigs for particular markets, The little sucking pig of 8 or 10 1b., which was looked upon as an ideal dish in the cold weather, was only obtainable when the usual depression in the value of pigs came round, after the three or four years of enhanced value of pigs. Then many litters of pigs of about three or four weeks old would be slaughtered and despatched to the large towns or centres of population, where -they would realize some 6s. or 7s. each, thus paying the breeder far better than they would have done if kept longer. This slaughter of the innocents and of the breeding sows is followed for a few months, when the shortage of pigs becomes notice- able, and every one who had recently cleared out his stock of pigs is equally as anxious to become the possessor of some of those which the more thoughtful neighbour had continued to breed. The natural result follows a the price of pigs is rushed up, the weanlings become 0f three or four times as much value, and the supply of roasting suckers becomes a thing of the past for perhaps three or four years. Thel period varies, as other factors, such as the general state of trade and purchasing powers of the masses, have a strong influence on the value 0f pork and pigs. The necessity for the consideration of the market for which the fat pig is intended is not now as noticeable as it was some years since, when the pigs required for conversion into bacon Were considered to be unsuitable unless they turned the scale at 400 or 500 lb. at least. Now the fat pig of about 1 50 lb. dead weight is exactly what is sought by the bacon curer and the meat purveyor in the southern half of England, whilst a somewhat heavier pig is still in more general demand in the northern counties. Unwholesome Pork.--There is little doubt that in the olden times, under entirely difierent sanitary conditions, the flesh of the common hog was at times diseased. The parasite, Trichimr spz'mh's, was by no means unknown in this country ; whilst in Germany and other countries, where the eating of raw pork in the form of ham and sau- sages is common, cases of this disease are still reported. The presence of this parasite in the human body is most painful, and generally results in the death of the sufferer. Mere salting, smoking, or sub-4 iecting to a moderate heat will not kill the parasite in infected meat ; thorough and complete cooking alone is suflicient to render the meat innocuous. Fortunately no recent instances of trichinosis have been retarded in this country. Diseased pork, which in olden times went 626 HOUSEHOLD MANAGEMENT under the name of " measly pork,” has not of late years been found in this country. It was due to the presence of the parasite Cystersus cellulose, found in the form of a small cyst about the size of a pea, imbedded in the tissue. Thorough cooking also renders this parasite innocuous. Under the insanitary conditions which fattened pigs had been kept in the olden days for a much longer period than is now cbnsidered necessary to fit them for the butcher, tuberculosis was not infrequently developed, but even this dread disease has never been proved to have been communicated to human beings by eating the flesh of animals suffering from tuberculosis. The medical profession are still warmly discussing the question of the similarity of this disease as it exists in human beings and in our domesticated animals. The present enlightened system of housing farm animals is fast reducing the number of cases of tuberculosis amongst our live stock. To Choose Pork.»--In the good old times the quality of pork was most variable i the long so-called store period of the life of the pig- when it had to hunt for its living to such an extent that starvation diet was frequently its portion, to be followed by a period of stufing on more or less rich food and without a possibility of exercise and a breath of sweet air: all these undesirable conditions injurioule affected the quality of the pork produced under such insanitary conJ ditionsa At the present time pig keepers are cognisant of the fact that pork made from young pigs which have been well fed from their birth realizes so much more on the market and pays them so much better, that a large proportion of the pigs kept in this country do not know what the old-fashioned store period in the life of a pig was th4 There is little doubt that the manner in which pigs were kept in other days was the principal cause for the prejudice which exists against fresh pork as an article of diet. This prejudice is fast dying out now that sanitary arrangements are attended to, and the fatting pigs fed on common sense and humanitarian lines. This improvement is especially valuable to the lower classes, who find pork the most economical meat food, since it can be cooked in so many appetising ways, and every portion of the pig can be utilized for the food of man- It can also be produced at less cost than other meat, and consequently can be sold more cheaply. The percentage of loss in killing is only some a 3 per cent. against nearly twice as much in the case of cattle- There is now far less necessity for care in the choice of the joint of pork, since well nigh the whole is of far better quality than a few years since- The fat of the best pork is white, the lean of a brownish hue, ingrained with fat ; the rind should be thin and the bone fine but solid ; these last are generally accepted assure indications of good quality of meat- Hsm.--The sources of supply of the finest hams are now far more numerous than a few years since. There is also a great change in the size, form and degree of fatness of the ham now desired. In pla66 of the so to 40 lb. hams, by no means uncommon in the past, the GENERAL OBSERVATIONS ON THE COMMON HOG 627 highest priced ham is one of some 10 to 12 lb.—anice, plump long ham, fine in the skin and bone, fairly fat, and cut off a carcass of pork fur- nished by a pig which has not lived more than seven months. This kind of ham is delicate in flavour, short in texture, easily digested and economical. At one time the cold fat ham was one of the standing breakfast dishes in the houses of: the! wealthy ; now a hot ham is far more frequently a favourite course at dinner. Its reappearance in the dining or breakfast room is seldom, so that on economical. grounds if on none other, a small ham is preferable to a large one. At the present time Irish hams realize the highest price in the London market, but Canadian and Danish hams are pressing the English and Irish hams very closely. A considerable number of Cumberland and. Yorkshire hams are still sent to the southern counties, batthe purchasers of these are old-fashioned housekeepers or others having, large families to pro- vide for. At one time hams were cut in various fashions; now that the majority of the. hams are cured with the side of bacon, the: shape or cut of. the ham varies but little. To choose a Ham, select one fine in the bone, then run a skewer in close to the bone to the middle of the ham. If it comes out clean and smells sweet, it is good, but if it smells strong, and has fat adhering to it, choose another. If the ham be cut, see that the fat is white and not streaked with. yelIow. All meat first goes bad near the bone. A ham may not berancid, yet not. of the best quality ; it may be too salt or flavourless, owing to improper curing: Connoisseurs still prefer a ham which has been kept for some months, but the dificulty in obtaining them is far greater now than formerly ; this is due to two causes, the vastly increased consumption of hams and the change in the system of curing, In a kw country districts it is still possible to obtain a supply of aged hams by arranging with an old-fashioned local: curer to take a fixed number at certain periods. Of course the- purveyor has to charge an extra price to cover risk of loss, interest on capital, etc. There are various ways of keeping hams ;, the most common is to inclose them in brown paper and calico bags ; others again place them in a box covered with malt combs or broad bran. To Buy Bacon.—1'n choosing bacon, similar action can be taken, but as a rule the shoulder is the only part likely to be tainted. The enor- mously increased consumption of so-called breakfast bacon, for which the streaky—or that portion of the side extending from the shoulder to the hip, and about three-fourths of the depth of. the side—is most in demand ; consequentIy it realizes. much the highest price per lb. Many economical persons now purchase the. shoulder and cut it ham shape, so that it often does duty as a ham. It is not so fine in tex- ture. and has more bone, but it is certainly an economical joint. The following is a list of the parts into which a side of bacon is now out in the southern counties, with the current price of each joint of the very best quality :— 628 HOUSEHOLD MANAGEMENT AVERAGE PRICE OF JOINTS OF BACON Weight about Price per lb. s . lb. . d Fore end . . I7 0 6 Middle . 3 5 0 r r} Gammon . 14 o 8} Cut through side nearest the shoulder 12 r 0} Second cut . . 12 r 0} Third Cut . . . , 12 r o F orehock . . . . . 10 0 5 Thick streaky . . . . g 0 I I Thin streaky . . . . . 4} 0 to} Flank . . . . . . 3} 0 5} Three-quarter gammon . . . 10 0 7* Corner of gammon . . . 4 I 0} Long back . . 9 r I Back and ribs . . . . . 9 r o} Collar . . . 7 0 7} Whole side . . . . 65 o 9} The best and most humane way of killing pigs is to strike them with a heavy hammer between or just above the eyes ; the pigs drop down senseless, then the butcher inserts his knife into the chest, pier- cing the heart of the pig, which very quickly bleeds to death. The hair is removed in two ways, either by so-called scalding, i.e. immers- ing the body of the pig into water of a certain temperature, or by placing a bundle of straw round the carcass, setting fire to the fuel and burning ofi the hair ; this last plan is not much followed, save in Somersetshire and two or three adjacent counties. The followers of this practice assert that the flavour of the meat is improved. The scalding is certainly far the cleaner plan, and is in more general use. The best weight for a bacon curer's pig is about 220 lb. alive. The loss in dressing a fat pig varies with the age, size and degree of fatness of the pig ; small porket pigs will dress from 70 to 7 5 per cent; fat pigs weighing above some 2201b. will lose about 2 3 to 25 per cent. of their weight in dressing, whilst very fat and old pigs will sometimes dress as much as 85 per cent. of their gross weight. The system of bacon curing has completely changed of late,as has the cutting up of the pig for curing ; now the pig is merely divided down the back, the head is cut ofi, the shoulder bone taken out, and the backbone and the major part of the lean meat is taken off. Wherl the side of pork has brine or pickle forced into it by means of what are termed force pumps, the sides are then packed on each other, a layer of salt, etc. being used between each side. The sides are thus left for about a fortnight when the curing is finished, and are baled and sold on the large markets, whence country bacon merchants pur' chase, smoke and retail them to the provisioner. At most of the bacon GENERAL OBSERVATIONS ON THE COMMON HOG 629 factories a certain portion of the bacon is smoked for the retail trade, the quantity varying with the orders received. Sausages, pork pies, etc., are also manufactured in some of the factories. Salt pork is commonly made in farm houses; somewhat small fat pigs are killed, the roasting parts are cut ofi and the remainder of the carcass cut up into pieces of about the size which will subsequently be required for cooking, and placed in an earthenware pot in which brine had been already placed. The meat is covered by the brine, and pieces of it are taken out as required for use. It is advisable to use the legs and the leaner pieces first, or they may become too salt. The usual joints of small fresh pork are the leg, the loin, which in turn is divided into fore—or, as it is sometimes called, the crop or spare-rib—and bind; the hand, the spring, the belly, middle cut and the head. The respective prices of these parts varies somewhat according to the season and the district. The heavy fat pig is cut up in various ways ; in the north of England, 'where large fat hogs are now mainly killed, the legs, shoulders, belly and the fat, after the roasting parts ate taken off, are generally salted lightly and then boiled ; the loin, spare-ribs, etc.,are roasted whole, save when converted into so-called pork-chops, which are considered to be very rich and suitable only when the weather is very cold. The Names of the Several Joints are as follows :— FORE-QUARTER. HIND-QUARTER. I. Spare-rib. 3. Spring, or belly. 2. Hand. 5. Loin. 4. Fore-loin. 6. Leg. The weight of the several joints of a good pork pig of 6 stone may be as follows, viz :— The leg . . 8 lb. The loin and spring . . 6 ,, The hand . . . . . . . 6 ,, The chine . . . . . . 7 ,, The cheek . . from 2 to 3 lb. FORE-QUARTER. (I) Spare-rib.-—Generally roasted. l(g) Hand.--Usually slightly salted and boiled, to eat either hot or co . (4) Fore-loin.—-For roasting. HanunanrsR. (3) Spring, or belly.--Generally salted and boiled. (5) Lola-The best roasting joint, but rather fat. Large chops are cut from it. (6) Leg.-The most economical roasting joint in this as in most other animals. It is less fat than the fore-quarter. Used also for raised pies. 63o HOUSEHOLD MANAGEMENT Besides these joints, the folloWing parts of the pig are sold for food :-- (7) Head, also known in various parts of the country as "cheek," or “ chopper.” Weighs 5 lb. to 6 lb: and can often be bought very cheap. Is generally slightly salted and' made into brawn. Can also be collared or boiled‘. (8) Feet, es psttltoes.--Generally boiled and served hot or cold’. Not untrequently they are boned and stuffed. (9)1 Liver, sWeetbrssd, and some of the inside fat are often sold together underJ the name of pig's fly. (to) Lat-de119' part of the fat is melted down and sold in bladders, tube, on by the pound, for pastry making, frying, etc. The lower the heat at“ which it is melted the member and less granulous it is. (Decasionally it is said to be mined with flour or starch. Much is im' ported annually from Arnerwa. It has a lower melting point than beef on mutton. fat add—partly for that reasonable less suitable for frying than other fats. It: is better adapted ior making pastry. TABLE or me RELATIVE VALUE or VARIOUS JOINTS OF PORK SHOWING ran Acrusr. Cosr OF ran EATABLE Formosa, AFTER mid nvcrmc BONE, Sxm am) Was-rs, AND Loss BY Wares-r, BY DIFFERENT} Moons or COOKING. In the following tables the difierent parts have been carefully tested with the view of finding' bufl which are really the most economical. It will be seen that the leg of‘pork wastes less than the late, and that the best part of bacon is the cheapest When boiled. wag“ to»: lb w ht "1"“ m ’ p“ -' Name of Joint. nginy beefigre loss t. aid: a: cooking. was“ perth perlla * and waste deducted' deducted. 4A ‘ 4“ a mnml Ljnlj 41 1 lb. on lb. es. 0:. s. d. s 4. Bacon (back) . . Boiled . l a s z 8 None 0 u o 1: ,, (side) . . Fried . o 8 o 6 4' o- 9 I 1: 2; ,, (cushion). , iBoiled. . , 4 8 r 3 8 i 3; ; o 9 , 0er Ham . . . . . Boiled‘ rr :5 7 7 6 r o I 7'} ,, (rashers) . . Fried . o 12 o 8 5} , r o r 6 ,, (knuckle) . . Boiled . 2 rr 1 :5 i 41} o 8 ‘ 1‘ d Legofpork . . . Roasted . H 6 8 4 9 4} o 9 I I ,, ,, . . . Boiled . ' $11 4 o 4} o 9 r r Loinofpork (hind) . Roasted , 4 3 a 7» I 6} ' on s 4} ,, ,, (fore) , Roasted f , 4 6 a so 65 | o 9 b I 3 ,i ,, (Whole) Roasted . r¢ 0 9 8 5 o 9 , I. 1 Liver and fry . ' Fried r :0 r r 5; o 6 r x} Pickledpork ulJBOile flies-1n. I ‘08 day has- .n is l ‘44 1 AA ALL- Allsi ML snail l _i l.‘ 14 AA M 4A l_‘ { T—fii GENERAL OBSERVATIONS ON THE COMMON HOG 631 TABLE GIVING WEIGHT OF BONE, SKIN AND WASTE IN JOINTS OF PORK Weight of Weight of Loss of Total Weight of Name of I oint. joint when bone, skin Weight by weight of eatable ht. and waste. cooking. waste. matter. lh cs. lb. 0:. lb. oz: lb. os. lb. or. Bilcon (back) . a 8 None None None 2 8 n (cushion). 4 8 P o 7 o 9 r o 3 8 am ; Ir :5 4. 6 331 3 10* QT c I 7 7 » (rashers). e rs ' or: L0‘ 2 o 4 " o'~ 8 I"s‘gofporlc 6 8 1* r 9*, 015 115 4 9 .inofpork 140 to ’ 38 48 98 I’K‘kled pork 2 o o 2 None \ o a 1 :4 M 1 r " W T ‘W RECIPES FOR COOKING PORK. CHAPTER XXI ro74.-BATH CHAPS. Proceed as for Boiled Ham on p. 657. 1074a.-BOLOGNA SAUSAGES, IMITATION OF. Ingredients.--2 lb. of lean beef, 2 lb. of lean pork, 1 lb. of finely- chopped suet, powdered thyme, mace, pepper, fat bacon cut into strips, ox skins, brine. Method—Simmer the meat very gently until tender, then chop it finely, or pass it 2 or 3 times through a mincing machine. Pound it and the suet until smooth, and season highly with pepper, and more sparingly with mace and thyme. Press the mixture into the prepared ox-skins, and in filling them intersperse strips of bacon. Tie the skins in 8 or g-inch lengths, let them remain in brine for 9 or 10 days (see various recipes for salting), then hang them in the smoke from a peat fire. They may be kept for a considerable time in a cool dry place. Serve cut in thin slices. Time.--To cure, 8 or 9 days. To smoke, at least 3 weeks. Average Cost, rod. to rid. per lb. ro75.—CROQUETS OF PORK. Ingredients—i a lb. of finely-chopped cooked lean pork, } a teaspoon; ful of finely-chopped shallot or onion, 1» of a teaspoonful of powdered sage, a pinch of marjoram, } an oz. of butter, i of an oz. of flour, 1- of a pint of strong stock, salt and pepper, 1 egg, breadcrumbs, frying-fat. Method.—Melt the butter in a stewpan, fry the onion lightly, then stir in first the flour and afterwards the stock, and boil gently for 10 or 12 minutes, stirring briskly meanwhile. Add the meat, sage, mar- joram, and a good seasoning of salt and pepper, stir over the fire until well mixed, and turn on to a plate to cool. Form into cork-shaped m RECIPES FOR COOKING PORK 633 pieces, coat with egg and breadcrumbs, and fry in hot fat. (See “ Croquettes of Beef,” also “ Notes on Frying,” page 443). Time.-To fry, 4 to 5 minutes. Average Cost, 9d. Suiileient for 4 or 5 persons. Seasonable in winter. 1076.—-FAGGOTS. Ingredients-a} lbs. of pig’s liver, i a lb. of fat pork, 3 eggs, I large onion, breadcrumbs, pig’s caul, nutmeg, sage, thyme, basil, salt, pepper. Method.—Chop the liver and onion rather finely and cut the pork into Small dice. Put all together in a stewpan, add salt, pepper, sago, thyme, and basil to taste, cover closely, and cook slowly for about i» an hour, but it must not be allowed to brown. Drain off the fat, let the Preparation cool slightly, then beat and add the eggs, nutmeg to taste, and sufficient breadcrumbs to form a fairly stiff mixture. Mix thoroughly, then form into squares and enclose each one in a piece of caul. Place them in a baking-tin, add a little good gravy and bake until nicely browned. Serve with good gravy. If preferred the mixture may be pressed into a well-greased baking-tin, covered with taul, and cut into squares when cooked. 1077.—GALANTINE 0F PORK. ingredients—A belly of young pork, either salted or fresh, but pre ferably the former, pickled gherkins, pepper, stock, or water with the addition of 2 onions, 1 carrot, { of a turnip, a bouquet-garni (thyme, parsley, bay-leaf), r0 peppercorns, glaze. Method.--Lay the meat, skin side downwards, on the table, season well with pepper, and cover with thin slices of gherkin. Roll up as tightly as possible, tie with strong twine, and fasten securely in a cloth. Place the roll in a stewpan containing suflicient hot stock, or hot water and vegetables, to just cover it, and cook gently from 2} to 3 hours. Press between 2 dishes until cold, then remove the cloth, brush over with glaze, and serve garnished with parsley. Time.-To cook, from 31} to 4 hours. Average Cost, 8d. per lb. Seasonable in the winter. 1078.—-GRISKIN OR SPINE OF PORK. lngredients.-Pork, salt and pepper, apple sauce. No. 316, Method.—Baking is a cookery process peculiarly adapted to pork, Which needs to be thoroughly done without drying the outside. Place the meat in a baking-tin containing some hot pork or bacon fat, baste well. and bake gently until thoroughly cooked, keeping the mea well basted. Make the gravy from the sediment in the tin (see " Gravies ”), and serve with apple sauce. Time.-—Allow 20 minutes to the lb. Average Cost, 9d. to rod. per lb. 634 HOUSEHOLD MANAGEMENT ro79.--LITTLE RAISED PORK PIES. (Fr-Petits Patés de Pore.) lngredlents.—2 1b. of lean pork, ‘1 lb. of household flour, 8 028. of lard, } a teaspoonful of powdered sage, cayenne, pepper and salt. 1 a pint of water, I small onion. Method.—Prepare the stock, meat and paste as directed in the recipe for “ Pork Pie." Divide the paste into small pieces, raise in a round or bval form, ,and fill with meat. Sprinkle lightly with sage, moisten with stock, and put on the covers. Bake in a. moderately hot oven for about I heur, then fill up with stock, and serve either hot or cold. Times—To bake, about 1} hours. Average Cost, 2s. 3d. to 2s. 6d. 1080.—-LOIN 0F PORK, BAKED. (Fr.---Longe de Pore.) lngredlents.—3 or 4 lb. loin of pork, 18 potatoes, 8 apples, 6 onions. all peeled and quartered, Salad oil, gravy (see “ Gravies ”). Method.—Scbre the skin in narrow lines, and brush it over with salad oil. Bake in a moderately hot oven for 40 minutes, then put the potatoes, apples and onions into the tin containing the meat, and continue to cook gently from i} to 1*- hours longer. When ready. arrange the vegetables and apples on a hot dish, plate the meat in the centre, and Serve the gravy separately. Tlmew-rFrom a to 2} hours. Average Cost, 9d. to red. per lb. sum. elent for 6 or 7 persons. Seasonabls during the winter months. 108 I.L--PIG’S CHEEK. lngrsdisnts.-—A pig’s cheek, brown breadcrumbs. Mothod.-—If the cheek has been cured and dried, soak it for 5 or 6 hours; if freshly pickled, simply wash it in 2 or 3 waters. Cover with warm water, bring to the boil, and simmer gently for 2} hours. Strip ofi the skin, cover rather thickly with lightly-browned breadcrumbs, and bake in the oven for i an hour. Serve either hot or cold. Tlme.-To cook, 3 hours. Average Cost, 8d. per lb. Seasonabls in winter. Io8z.--PIG’S CHEEK, T0 PICKLE. ingredients—2 pig's cheeks. For the pickle: 4 ozs. of common salt 4 ozs. of moist sugar, 1 oz. of saltpetre, i an oz. of ground pepper. Mamet—Remove the brains and snout, ,and chop off the upper bone, to make the cheeks a good shape, Wash well, sprinkle thickly with salt, let them lie for 24 hours, then wash and drain well. Mix the above ingredients together, rub them well into the cheeks, and turn RECIPES FOR c00ch PORK 635 and rub them daily for 4 weeks. Hang in a dry cool place until 10' Quired. trimmer; days. Average nest, 7d. to 8d. per 11:. to83.--—PIG’S EARS. (FnHOreilles de Pore.) ,Ingredlentaw4 pig's gm. 4 table$poonfuls of breadcrumbs, 2 table- spoonfuls of finely-chopped veal, 2 tablespoonfuls of finely-chopped suet, 1 teaspoonful of finely-chopped parsley, 1} a teaspoonful of essence °f aILIlchovy. 1, egg. .salt and pepper. i a pint of brown sauce (866 “ Sauces”), } of a pint of stock, frying-fat. Method.-—Soak the ears for 5 or 6 hours, then cover with stock or Water, and simrner gently for 1} hours. Mix the breadcrumbs, v a1, suet, parsley, anchovy-essence, and a good seasoning of salt an pepper together, and slightly moisten with beaten egg. Raise the skin of the upper side of the ear, press the forcemeat lightly in, and secure file Opening. Fry in hot fat until lightly browned, then drain ed the fat, add the stock, cover closely, and cook either on the stove or in the 0v 101' i an hour. Drain well, and serve with the sauce p0ured over them. Tlme.-—About 2 hours. Average Cost, uncertain. Sufficient for z or ’2, persons. Seasonable in winter. Io84.—-PIG’S EARS WITH TARTARE SAUCE. (Fr.—-0reilles de Cochon, Sauce Tartare.) moments-"Pig’s ears pickled. iryinspbstter (see ,No- 213). Tartare sauce (see “ Sauces ”), butter or rfrying-fat, salad-oil, finely-chopped shallot and parsley, salt and pepper. Methedfl-rBoii the ears until tender, let them 9001, their sprinkle them lightly with shallot and parsley.and liberally with pepper. Pour Over them 2 or 3 tablespoonfuls of salad-oil. let them remain. for ; hour. turning 2 or 3 times. and beating frequently, Drain wells dip them into the batter. and try in hot bu tter or fat until crisp and brown- Serve the sauce separately. Tlme.~’i‘o fry, 4 or 5 minutes, Average .Cost, uncertain, the ears being seldom sold separately, Io8S.-—PIG’S FEET AND EARS. FRICASSEED. (FfJ—PFI’ICB.$Sée de Pieds de Pore.) Ingredients.--4 pig’s feet, 2 pig’s cars, a slice of onion, a small blade of mace. a thin strip of lemon-rind, white stock or milk. For the Sauce: 3 ozs. of butter, r} 028. of flour, } of a pint of white stock, salt and pepper. Method.—Wash the feet and ears, cover them 'with white stock br milk. add the onion, mace, lemon-rind, and salt and pepper to taste. 636 HOUSEHOLD MANAGEMENT Simmer until tender, then cut the feet into neat pieces, and the cars into strips. Heat the butter in a stewpan, add the flour, stir and cook slowly for 5 or 6 minutes, then add the stock or liquor in which the feet and ears were cooked. Boil up, season to taste, simmer gently for 10 minutes, then put in the prepared feet and ears, and when thoroughly hot, serve. Time.—About 2} hours. Average Cost, uncertain. Sufficient for 3 or 4 persons. ro86.-—PIG’S FEET AND EARS IN JELLY. (Fr.--Pieds de Porc en Aspic.) Ingredients—4 pig’s feet, 3 pig’s ears, r dessertspoonful of finely- chopped parsley, } a dessertspoonful of finely-chopped fresh sage, salt and pepper. Method—Thoroughly cleanse the feet and ears, cover them with cold water, and simmer gently until the bones can be easily withdrawn. Cut the meat into dice, replace it in the liquor, add the parsley, sage. and salt and pepper to taste. Simmer gently for r 5 minutes, then turn into a mould or basin, and put aside until cold. Time.—About 3 hours. Average Cost, uncertain. medium-sized mould. Seasonable in winter. ro87.—PIG’S FRY. Ingredients.-~A pig's fry, which consists Of the heart, lights, liver and sweetbread, frying-fat, flour, salt and pepper, sage. Method.—-Wash the fry well, cover it with water, add a little salt, and cook gently for i an hour. Drain and dry well, cut into thin slices, and coat them lightly with flour seasoned with salt, pepper and a little sage. Fry in hot fat until nicely browned, then remove and keep hot. Sprinkle a little flour on the bottom of the frying-pan. let it brown, then pour in a little boiling water, and add seasoning to taste. Boil up, strain, and serve round the fry, or separately. Time—From r to :1- hours. Average Cost, 6d. to 7d. per lb. Allow 1 1b. for 4 or 5 persons. Seasonabie in winter. IO88.--—PIG’S FRY, BAKED WITH HERBS. Ingredients-FA pig’s fry, potatoes, peeled and sliced, 2 or 3 onions sliced, powdered sage, salt and pepper, flour. Method.-~Wash and dry the fry. and cut it into thin slices. Place a layer at the bottom of a greased piedish, add a sprinkling of sage, salt and pepper, dredge liberally with flour, and cover first with slices of onion, and afterwards with potato. Repeat until all the materials are used, letting potatoes form the last layer. Three-quarters fill the dish with boiling water, cover with a greased paper, and bake gently Sufficient for I RECIPES FOR COOKING PORK ' 637 from a} to 2} hours. About § an hour before serving remove the paper, to allow the potatoes to brown. Time.—To bake, from 2} to 2} hours. Average Cost, fry, from 6d. to 7d. per 1b. Allow 1 lb. of fry and 2 lb. of potatoes for 3 or 4persons. Seasonable in winter. 1089.--PIG’S HEAD, BOILED. (Fr.--Téte de Porc bouillie.) lngredients.--A pig's head, 1 lb. of common salt, 1 oz. of saltpetre, pease pudding (see No. 1098.) Method.-—Scald and cleanse the head thoroughly, removing the hair, eyes, snout and brains. Soak in strong salt and water for 24 hours, Changing the water 2 or 3 times, then drain and dry well. Mix the Salt and saltpetre together, rub it well into every part of the head, and repeat this process daily for 5 or 6 days. Drain the head from the brine, Place it in a stewpan containing sufficient warm water to cover it, bring to the boil, and skim well. Simmer gently for 3} hours, then Serve with the pease pudding. Time.—To cook, about 3} hours. Average Cost, 7d. to 8d. per lb. Suiiicient for 7 or 8 persons. Seasonable in winter. 1090.—PIG’S HEAD, COLLARED. (Fr.—-Téte de Porc.) lngredlents.--A pig’s head, 1 lb. of common salt, .1 oz. of saltpetre, cayenne, salt and pepper. Method.--Prepare the head as directed in the preceding recipe, boil it gently for 2 hours, then drain from the liquor and remove the bones, flatten the head as much as possibleh sprinkle it liberally with pepper and cayenne, and roll up tightly. Put the roll into a cloth, and bind securely. Replace it in the stewpan, .boil gently for 2 hours longer, press until cold, and use as required. Time.—-About 4 hours. Average Cost, 7d. to 8d. per lb. Seasonable in winter. Iogr.——PIG’S KIDNEYS, BROILED. (Fr.——R6gnons de Porc grillés.) Ingredients.-Pig’s kidneys, salt and pepper, powdered sage, salad- oil, mattre d’Hétel butter, or parsley butter. Method.--Split the kidneys lengthwise, remove the skin, and pass a skewer through them to keep them flat. Brush over with salad-oil, sprinkle with sage, salt and pepper, and broil over a clear fire, cooking the cut side first. Place a small pat of mafire d'hé'tel butter in the centre of each half, and serve as hot as possible. Time.—5 to 7 minutes, according to size. Average Cost, 4d. to 6d. each. 638 HOUSEHOLD MANAGEMENT 1092.-—PIG’S KIDNEYS, FRIED. (Fr.-—R6gnons de Pore Frits.) Ingredient-1P2 pig’s kidneys. 2 ozs. of butter. 2 shallots or 1 small onion finely-chopped, I teaspoonful of finely-chopped parsley, flour, salt and pepper, 1 tablespoonful of mushroom ketchup. Method—Remove the skins, and cut the kidneys across into rather thin slices. Heat the butter in a saute-pan, fry the shallots until lightly browned, then put in the kidney, and add the parsley and a good seasoning of salt and pepper. Tess over the fire :l'or 3 or 4 minutes, then turn on to a hot dish. Sprinkle a little flour on the bottom of the pan, let it brown. then add a little boiling stock or water and season- ing to taste. Boil up, pour over or round the kidney. and serve. Time.—To try, 3 Or 4 minutes. Average Cost, 4d. 110 6d. 0361?. 1093.-—PIG’S PETTITOES, FRIED. (Fr.—Pieds de Pore frits.) Ingredients.-4 or 8 sucking pigs’ feet, frying-batter (see No. 213), stock, frying-fat, pars12y. Method.—Wash the pettitoes thoroughly, then cover them with stock or water, bring to the boil, and simmer gently for about § an hour. Split them open, dip them into the batter, and fry in hot lat until nicely browned. Drain, and serve garnished with crisply-fried parsley. Tlme.—About 1 hour. Average Cost, uncertain, being seldom sold separately. 1094.-PIG’S PETTITOES, STEWED. (Fr.-—Pieds de Pore en ragofit.) Ingredienta—S sucking-pigs’ feet, the heart and liver of the pig. 1 oz. of butter, 1 tablespoonful of flour, 1 tablespoonful of exam, 6 peppercorns, a small blade of mace, salt and pepper, stock. Methodp-Wash the liver, heart and pettitoes. caver with shock. add the peppercorns and mace, and simmer gently for 20 minutes Take out the heart and liver and chop them finely, the pettitoes being meanwhile allowed to cook slowly until quite tender, Heat the butter in a stewpan, add the flour, stir and cook gently for 5 minutes, then strain and add i» a pint of stock. Stir until boiling, season to taste, put in the mince and pettitoes, make thoroughly hot, and stir in the cream. Serve the mince on a hot dish with the feet halved and laid on the top of it. Time.-About 45 minutes. Average Cost, uncertain, being seldom sold separately. Sufficient for 2 or 3 persons. Seasonable in winter. RECIPES FOR cooxmo PORK 639 1095.¢-PIG’S TONGUES. (Fr.-Langues dc Pore.) Ingredients.--8 or 9 pigs’ tongues. For the pickle 2 4 ozs. of common salt, a ozs. of bay salt, 1 oz. of moist sugar, } an oz. of saltpetre. Method.--Trim the roots of the tongues, rub them well with salt, and let them lie for 24 hours. Mix the above ingredients t0gether, rub the mixture well into the tongues, and repeat this process daily for 9 or 10 days. When ready, the tongues should be well washed, and cooked according to directions given for dressing sheep's tongues. Tlme.--To pickle, 9 or 10 days. Average Cost, uncertain, being seldom sold separately. 1096.»-PORK, BAKED. (Fr.—-—Porc r6ti au Four.) lngredients.-~Leg or loin of pork, 2 onions, 2 carrots, 1 small turnip, 2 strips of celery, 2 (102. button onions, 1 teaspoonful of mixed herbs, 1 oz. of butter, 2 or 3 ozs. of dripping, i a pint of gravy, apple sauce (see Sauces), salt and pepper. Method.—-Score the pork in narrow lines. Slice all the vegetables except the button onions, place them in a baking~tin, sprinkle with salt and pepper, and add the herbs and dripping. Lay the meat on the top, and cook in a moderate oven, basting frequently (see “ Notes on Baking Meat ,” p. 428). } an hour before serving, Peel the small onions, and fry them brown in hot butter. Serve the meat on a hot dish, garnish with the onions, and send the gravy to table in a sauce-boat. If necessary, the gravy can be made from the sediment in the meat tin. Tlme.——Allow 20 minutes to each lb. Average Cost, 9d. to rod. per lb. Seasonable in the winter. 1097.—-P0RK AND BEANS. (Fm—Pore Sale aux Haricots blanc.) lngredlents.-—A shoulder of young pork pickled, 1 onion, I carrot, } of a turnip, 10 peppercorns, Windsor beans, parsley sauce (us No. 206.) Method.—-Put the pork into a stewpan containing sufficient warm water to cover it, bring to the boil, add the vegetables and peppercorns, and boil gently for about z.hours. Half an hour before the pork will be ready throw the beans into salted boiling water, boll gently from 25 to 30 minutes, then drain well, and peer over them the parsley sauce. Serve the pork and beans on separate dishes. Time-me 2 to 2.} hours, according to size. Average Cost, rod. per lb. Sulllcleni for 5 or 6 persons. Seasonsle in the winter. I098.--PORK, BOILED, AND PEASE PUDDING. Ingredients—Leg or other joint of salted or pickled pork, 1 good “- bage, 6 parsnips, 1 onion, 1 carrot, i a turnip, r strip of celery, 64o HOUSEHOLD MANAGEMENT 12 peppercorns. For the pudding: t quart of split peas, 1 oz. of butter, 2 yolks of eggs, salt and pepper. Method.--Soak the peas for 12 hours. Place the pork in a boiling pot, cover it with warm water, unless very salt, in which case use cold water (see “ Notes on Boiling Meat,” p. 429). Bring to the boil, skim well, boil for 10 minutes, add the onion, carrot, turnip and celery, all cut into thick slices, put in tlie peppercorns, and simmer gently until done. Boil the parsnips and cabbage separately ; divide the former lengthwise into 4 pieces, and press the latter well, season it with pepper» and cut it into small squares. Serve the pork in a hot dish, garnished with the parsnips and cabbage. The liquor in which pork is cooked may be converted into good peasoup. There are two methods of making the pease pudding. By the first method, the peas are drained from the water in which they were soaked, tied in a cloth, and cooked for about 1} hours in the boiling-pot with the pork. They are then rubbed through a fine sieve, mixed with the butter and yolks of eggs, seasoned with saltand pepper, replaced in the cloth, and boiled with the pork for about 40 minutes longer. The second method is probably the better one. After being drained from the water in which they were soaked, the peas are placed, with a dessert- spoonful of salt, in a stewpan, which they about half fill, and covered with cold water, which must be replaced as it boils away. Cook the peas gently for about 2 hours, or till they are quite soft, then rub them through a fine sieve, add the butter, yolks of eggs, and season to taste. Press the purée into a well-buttered mould or basin, and either steam or bake for about 40 minutes. Time.—Allow 25 minutes to each lb. of pork. Average Cost, the pork 9d. per 1b., the pudding 9d. 1099.—PORK, LEG OF, ROASTED. (Fr.—Gigot de Porc reti.) Ingredients.—A leg of pork, onion forcemeat, N o: 404, salad-oil } a pint of gravy, dripping for basting, apple sauce (see No 316). Method.—Remove the bones down to the knuckle bone, break them into smaller pieces, and simmer them for gravy. Make the forcemeat as directed, press it lightly inside the leg, and secure the opening. Score the skin in narrow strips, brush over with salad-oil, and either roast it before a clear fire, or bake it in a moderate oven (see “ Notes on Roasting," p. 428). Serve the gravy and apple sauce in sauce-boats. Time.---Allow 2 5 minutes to each lb. of meat. Average Cost, 9¢ per lb. IIOO.—-PORK CHEESE. Ingredients—1 lb. of cold roast pork, 1 dessertspoonful Of finely; AM. BACON AND H um ...... a m‘ 4m 5m am an 3. m. .n J... 4m 0 v..C _ as e r t. Sn _m 3 m “cm. um; Jean .d 2 e in .3 kBC mam dn. rOM mL_ 2 ll .5 3... 01M“ oaa B \Fl Side of Bac s 0f RECIPES FOR COOKING PORK 641 chopped parsley, 1} of a teaspoonful of powdered sage, {- of a tea- spoonful of mixed herbs, } a teaspoonful oi grated lemon-rind, 1- of a. teaspoonful of grated nutmeg, salt and pepper, i a pint of gravy or stock, sufficiently strong to form a jelly when cold. Method.—-Cut the meat into dice, using more or less of the fat, accord- ing to taste. Add to it the parsley, sage, herbs, lemon-rind, nutmeg, and a liberal seasoning oi Salq ,and pepper, and mix well, together, Press tightly into a mould, fill up with gravy; and bake about 11- hours in a moderate oven. When cold, turn out of the mould and garnish with parsley. Time—About 11} hours. Average Cost, rs. 3d. in addition to the stock. ufilclent for 5 persons. Excuse Mons or thrmm arm lumen Pre-Srrcnuc.—-Wild boar hunting is a sport of great antiquity, afiording the highest interest and excitement. The kings of are depicted on the sculptured tablets of the Palace of Nineveh engaged in this royal pastime. e Greeks were passions ate? attached to this sport, and although the Romans do not appear to have been addicted to hunting, wtl boar fights formed part of their gladiatorial shows in the amphitheatre. In France, Britain and Germany, from early times, the boar hunt was a favourite pastime of royalty and the nobility. The hunterwas armed only with a boar-spear, about four feet in length, the ash stafi pro- tected with plates of steel, and terminating in a long narrowq, and very diarp blade, and a hunting- ltnife or hanger. 'Ihus nipped the hunter encountered his foe face to face, as the boar, with erect tall, de essed head, and mag eyes, charged the hunter with his tusks. But, expert as the hunter Imght thehoarwouldsornetimes aim the spearinhisformidable teeth anderushit likeareed in} 00min full tilt against his assailant, by his momentum and weight hurl him to the ground, and with his s arp tusks nmmm a terrible gash the leg or side of the hunter, before the latter had time to draw and use ' 'fe. At other times the boar would suddenly swerve from his charge, Ind doubling on his opponent, attack him in the near. From his speed, great weight, and savage bmper, the wild boar is always a dam antagonist, and t courage, coolness and agility are Muisite on the part of the hunter. hun ' has been or some centuries obsolete in Britain. but it is still carried on in the extensive forests Gummy and Austria. The Continental sports- man this to' the chase in a cavalcade with ner and hoabdogsa The boar-dog is a 'small hound 0t mastiff, and is trained to attack the boar, harassing him until he is wearied out, when tne huntsman fidesiip and despatehes the boar with his lance. In India, as ' yin Bengal, the sport is engaged h Pv nglish emcers and other European sportsmen, and is a v exciting character, as the boar 'hlf‘h inhabits the cane-brakes and jungles is a formidable foe. e hunters mounted on small, “five horses, and armed only with long lances, ride at early daybreak to the skirts of the jungle, ind haying sent in their attendants to beat the cover, wait until their tusked antagonist comes crash- ; from among the canes, when chase is immediatel given, and he is overtaken and transfixed With the lance. The boar, however, frequently turns to y, with the result that the hunters and their hm'ses are dangerously wounded. tron—PORK CUTLETS OR CHOPS. (Fr.——C6telettes de Pore.) lngredlents.-6 or 7 small lean chops, 1} ozs. of butter, 1 large onion cut into dice, 2 sheets of gelatine, a few drops oi liquid caramel, salt and pepper, tomato No. 281 or apple sauce No. 316. Method-+31“ rim the chops into a good shape, and remove the greater Part of the fat. Put any bones, lean trimmings, and the onion into a Stewpan with barely sufficient water to cover them, and boil gently for at least 1 hour. Heat the butter in a sautéa or frying-pan, and fry the chops slowly, to cook them thoroughly. In the meantime, strain the gravy, skim ofi the fat, rub the onion through a fine sieve, replace in the stewpan with the gelatine, which is intended to give it con- sistency, but when convenient may be replaced with glaze, which im- proves the flavour. Season to taste, and brighten the colour by adding a. few drops of liquid caramel. Arrange the cutlets in a close_circle Y 642 HOUSEHOLD MANAGEMENT on a potato border, pour the sauce (which must be thick enough to coat the cutlets) over them, and serve the tomato or apple sauce separately. Time—To fry the chops, from 15 to 20 minutes. Average Cost, rod. per 1b. Sufficient for 3 or 4 persons. IIOZ.--PORK OUTLETS, GRILLED. (Fr.-—C<'5te- lettes de Pore grillées aux Cornichons.) Ingredients.—7 or 8 lean cutlets cut from the best end of the neck, 2} ozs. of butter, 1 oz. of flour, } a pint. of gravy or stock, 2 table- spoonfuls of chopped gherkins, r tablespoonful of vinegar, salt and Pepper- Method.—Trim off nearly all the fat, and make the cutlets a good uniform shape. Season both sides of them with salt and pepper, dip them in warm butter, coat carefully with breadcrumbs, and grill over a clear fire for 20 minutes, turning them 3 or 4 times. Pour the re’ mainder of the butter into a small stewpan, add the flour, stir over the fire for 2 or 3 minutes, put in the gravy and vinegar, boil up, season to taste, and add the gherkins. Arrange the cutlets in a close circle on a hot dish, pour the sauce round, and serve. ’l‘ime.--2o minutes, to grill the cutlets. Average Cost, 10d. per lb. Sufficient for 5 or 6 persons. IIO3.—-PORK CUTLETS WITH ROBERT SAUCE. (Fr.—C6telettes de Porc a la Robert.) Ingredients.--8 or 9 cutlets from the best end of the neck, 4} a pint of Robert sauce (see No. 272). For the marinade or brine ; 2 or 3 table- spoonfuls of salad-oil, r teaspoonful of vinegar, l a teaspoonful of powdered sage, salt and pepper. Method.--Trim the cutlets neatly, leaving about } an inch of fat round each one. Place them on a dish, pour over the marinade, and let them remain in it for I hour, turning them frequently. Drain well, and broil over a clear fire for about 20 minutes. Or, if preferred, fry the cutlets in a little hot butter, in a saute-pan. Arrange them in a close circle on a hot dish, pour the Robert sauce round, and serve. Time.-To cook, about 20 minutesa Average Cost, rod. per lb. Sulli- eient for 5 or 6 persons. IIO4.—PORK CUTLETS WITH SOUBISE SAUCE. (Fr.--C6telettes de Porc a la Soubise.) Ingredients.—8 or 9 cutlets from the best end of the neck, § a Pint of thick Soubise sauce, § of a pint of demi-glace sauce (see No. 242)» marinade as in preceding recipe, salt and pepper. Method.--Prepare and marinade the cutlets as directed in the Pfe' RECIPES FOR COOKING PORK 643 ceding recipe, and either grill them from r 5 to 18 minutes over a clear fire, or fry them for the same length of time in hot butter, in a saute- or frying-pan. Dish them in a circle, serve the Soubise sauce in the centre, and pour the demi-glace sauce round the base of the dish. Time.--To fry or grill, about 20 minutes. Average Cost, rod. per lb. Sumcient for 6 or 7 persons. Iro5.—PORK CUTLETS, OR CHOPS. (Fr.—C6te- lettes de Porc grillées aux Tomates.) Ingredients-21» 1b. of loin or neck of pork, 1» a pint of tomato sauce (8:: No. 281 ), salad-oil or oiled butter, salt and pepper. Method-“Remove the greater part of the fat, divide the meat into cutlets, and trim them into a good shape. Brush over with salad-oil 0!“ butter, sprinkle both sides with salt and pepper, and grill the cutlets Over a clear fire for about i 5 minutes, turning them 3 or 4 times. Ar- l'imge neatly on a hot dish, pour the hot sauce round, and serve. Time.--To grill the cutlets, about 20 minutes. Average Cost, rod, Per lb. Suiiicient for 6 or 7 persons. nos-PORK CUTLETS, OR CHOPS. (Fr.—C6te- lettes de Porc Panées.) Ingredients—2} lb. of loin or neck of pork, 1} ozs. of butter, i teaspoon- ful of powdered sage, breadcrumbs, salt and pepper, tomato sauce 0. 28! or piquante sauce 265. _ Methods—Remove nearly all the fat from the cutlets, and trim them Into shape. Beat the egg, add to it the sage and a liberal seasoning of salt and pepper, dip each cutlet in the mixture, and coat carefully with breadcrumbs. Heat the butter in a saute-pan, and fry the cutlets gently for about 20 minutes, turning them frequently. Arrange on a border of mashed potato, pour the sauce round, and serve. Tlme.--About 20 minutes, to cook the cutlets. Average Cost, rod. per lb. Sufficient for 6 or 7 persons. IIO7.-—PORK CUTLETS, HASH OF. (Fr.--Hachis de Porc). , Ingredients.—The remains of cold loin of pork; to 6 or 7 cutlets allow 1 medium-sized Spanish onion coarsely-chopped, 1 oz. of butter, I dessertspoonful of flour, 1 teaspoonful of vinegar, 1 teaspoonful of made mustard, j of a pint of good gravy, salt and pepper. Method—Divide the loin into neat cutlets, and trim away the greater Part of the fat. Melt the butter in a sautés or frying-pan, put in the outlets, fry them until both sides are lightly browned, then remove and keep hot. Add the onions to the butter in the pan, fry until they acquim a g00d brown colour, sprinkle in the flour, season with salt 644 HOUSEHOLD MANAGEMENT and pepper, and cook for a few minutes longer to lightly brown the flour. Now add the stock, vinegar, and mustard, boil up and pour the mixture over the cutlets, which must be previously arranged in a close circle on a hot dish. Time.--About 5 minutes, to try the cutlets. Average Cost, is. 6d. to 1s. 9d. Sumclent for 6 or 7 persons. IIO8.—-PORK, HASHED.. (Fr.-—-Ragofit de Pore.)I lngredlents.—r lb. of either cold roast or boiled pork, 1} ozs. of butter, 1 dessertspoonful of Worcester sauce, I dessertspoonful of ketchup, 1 small teaspoonful of made mustard, } a teaspoonful of lemon-juice, cayenne, salt and pepper. Method.—Cut the meat into Small slices, and sprinkle them with salt and a very little cayenne. Put the butter, Worcester sauce, ketchup, lemon-juice and mustard into a stewpan, and, when quite hot, add the slices of meat, and allow them to remain for i5 or 20 minutes, to become thoroughly impregnated with the flavour oi the sauce. Shake the stew- pan, or stir the contents occasionally, but on no account allow the sauce to boil. Tlme.—About 20 minutes. Average Cost, 1s. 3d. Sufficient for 4 or 5 persons. 1109.-PORK, HASHED. (Another Method.) Ingredients.-—r 1b. of cold roast pork, } a pint of gravy or stock, 1 oz. of butter, 1 dessertspoonful of flour, 1 tablespoonful oi vinegar. 1 of a saltspooniul of salt, 2 cloves, salt and pepper, 2 onions. Method.—-Cut the meat into small slices, sprinkle them with salt and pepper, and cut the onions into thin slices. Melt the butter in 8 stewpan, fry the onion until lightly browned, Sprinkle in the flour» stir and cook these over the fire for about 5 minutes, then add the stock, vinegar, cloves, mace, and necessary seasoning, and stir until. boiling» Simmer for 10 minutes to thoroughly cook the flour, then draw the stew- pan to the side of the stove, put in the slices of meat, cover closely, and let them remain for about 4} an hour. Shake the stewpan occasion- ally or stir the contents, which must be kept hot but not allowed to boil. Arrange the slices of meat neatly on a hot dish, and strain the sauce over them. The dish may be garnished with sippets of toast. or, if preferred, the hash may be served with a border of mashed potato. “ma—Altogether, about 45 minutes, Average Cost, rs. 5d. Sunl- elent for 4 or 5 persons. IIIO.—PORK KIDNEY, FRITTERS OF. (F!.—Fritots de Rognons.) Ingredients.--2 pig’s kidneys, pig’s caul, l of a pint of brown sauce, RECIPES FOR COOKING PORK 645 z yolks of eggs, 1 finely-chopped shallot, 1} a teaspoonful of finely- chopped parsley, r oz. of butter, frying-fat. For the batter : 2 ozs. of flour, } a gill of tepid water, I tablespoonful of salad-oil or warm butter, the white of 1 egg, 1 saltspoonful of salt. Method.—Remove the skins and cores, and cut the kidneys into dice. Heat the butter in a stewpan, fry the shallot slightly, add the parsley and kidneys, cook gently for 5 minutes, then drain away the butter, and, if preferred, use it instead of salad-oil for the batter. Make the brown sauce as directed, No. 233, cool slightly, then pour it on to the yolks of eggs, stirring all the time. Have this sauce ready to add to the kidneys, pour it over them, season to taste, stir by the side of the fire until the yolks thicken, then turn on to a plate to cool. Meanwhile, wash the caul in salt and water, dry well, and cut into 3-inch squares. Make a smooth batter of the flour, water, salt, and salad-Oil or butter, then add the white of egg stifliy whipped. When the mixture is cold divide it into small portions, enclose them in the pieces of caul, dip them into the batter, and fry until brown in hot fat. Tlme.--r} hours. Average Cost, :8. 6d. to 18. 9d. Sutllcient for 4 persons. Ngte.--For other methods of cooking kidney, see recipes for veal, beef and m . IIIL—PORK, LOIN OF, GERMAN STYLE. (Fr.-—Longe de Porc a l’Allemande.) Ingredients.-—A loin Of pork, } a pint of malt vinegar, I large Spanish Onion sliced, :0 fresh sage leaves, to juniper berries, 24 peppercorns, 6 cloves, I tablespoonful of salt, with the addition of a little thyme, basil, or other herbs preferred. Method.—Remove the skin and any superfluous fat, and place the meat in a deep earthenware dish. Add all the ingredients enumerated above, and let the meat remain in the marinade 4 or 5 days, turning and basting it daily. When ready, put both meat and marinade into an earthenware baking-dish, add i a pint Of boiling water, and cook very gently in the oven from 2} to 3 hours, basting frequently. Strain the gravy, and serve a. little poured over the meat, and the remainder separately. Time—To cook, from 2} to 3 hours. Average Cost, rod. per lb. Sumclent for 6 or 7 persons. Seasonable in the winter. ttrz.--PORK, LOIN OF, STUFFED. (Fr.——Longe de Porc Farcie.) Ingredients.—-A loin of pork, onion stufling, No. 404, gravy (see “ Gravies "), apple sauce, No. 316. Method.--Score the skin in narrow lines, and make an opening for the stuffing by separating the meat from the bone 0n the inner side, 646 HOUSEHOLD MANAGEMENT After putting in the stuffing secure the opening, wrap the loin in a greased paper, and roast before a clear fire, or in a moderately hot oven for about 2 hours. Baste frequently, and § an hour before serving remove the paper to allow the crackling to brown. Serve the gravy and apple sauce separately. Tlme.--About 2 hours. Average Cost, 9d. to 10d. per lb. Sufficient for 6 or 7 persons. Seasonable in the winter. Note—The sage and onion stuffing may be baked and served separately or altogether omitted. rrr3.--PORK, LOIN 0F, SAVOURY. (Fr.—Longe de Porc, Savoureux.) Ingredients.—3 or 4 lb. of loin of pork, 1 tablespoonful of finely- chopped onion, 4} a teaspoonful of powdered sage, 1} a teaspoonful of salt, 1 saltspoonful of dry mustard, i a saltspoonful of pepper. Apple sauce, brown gravy. Method.-—Score the pork in narrow lines, mix the onion, sage, salt, mustard and pepper together, and rub the mixture well into the meat- Wrap the joint in well-greased paper, and bake in front of a clear fire for about 2 hours, basting frequently. Half an hour before serving remove the paper, in order that the crackling may become crisp and brown. Serve the apple sauce and gravy separately. Tiara—About 2 hours. Average Cost, ed, to 10d. per lb. Sufficient for 7 or 8 persons. Seasonabie in the winter. I I r4.—PORK, MINCED. lngredients.—1 lb. of cold roast pork, 2 onions finely-chopped, 2 apples coarsely-chopped, 2 ozs. of butter, 1 dessertspoonful Of flour. I teaspoonful of lemon-juice, 4} of a pint of stock, dry mustard, salt and Pepper. Method.-—Cut the meat into very small dice, and, unless gravy 0! good stock is at hand, boil the bones and trimmings for at least I hour, then strain and boil rapidly until reduced to g of a pint. Melt the butter in a stewpan, fry the onion until lightly browned, then add the apple, and fry until tender, but not broken. Sprinkle in the flour ahd a good pinch of mustard, stir and cook gently for 3 or 4 minutes, then add the stock, and stir until boiling. Season to taste, boil gently for 5 minutes, then put in the meat, add the lemon-juice, and allow the stewpan to stand for about i» an hour where the contents will remain just below simmering point. Serve in a border of rice, or mashed potato, or garnished with sippets of toasted bread. Time.—To re-heat the meat, about} an hour. Average Cost, 1s. 6d. te rs. 8d. Sufficient for 3 or 4 persons. Seasonable in winter. RECIPES FOR COOKING PORK 647 "Is-PORK MOULD. Ingredients—1 lb. of cold roast pork, 2 tablespoonfuls of mashed Potato, 1 teaspoonful of parboiled and finely-chopped onion, 1» of a pint of sour cream or milk (about), salt and pepper, brown breadcrumbs, i a pint of gravy. Method.--Remove the skin and greater part of the fat from the meat, shop it finely, and add to it the onion. Season highly with salt and pepper, and work in suflicient sour cream or milk to bind the mixture together. Coat a well-buttered mould or pie-dish thickly with brown breadcrumbs, put in the mixture, and bake for about Q of an hour in a moderate oven. The mixture may also be formed into small cakes, coated with egg and breadcrumbs, and fried. The gravy may be made from the bones and trimmgs of the meat, and should be served separately. Tlme.—To cook, about i of an hour. Sufficient for 2 or 3 persons. I I I6.—PORK PIE. Ingredients—1} 1b. of lean pork, t lb. of household flour, 6 ozs. of lard, 1 small onion, 1- of a pint of water, cayenne, pepper and salt. Method—Cut the meat into dice, and season it well with salt and Pepper. Place the bones in a stewpan, add the onion, salt and pepper, cover with cold water, and simmer for at least 2 hours to extract the gelatine, in order that the gravy, when cold, may be a firm jelly. Put the flour into a large basin, and add to it a good pinch of salt. Boil the lard and water together for 5 minutes, then add it to the flour, Stirring it thoroughly until cool enough to be kneaded. Knead until smooth, cover with a cloth, and let the basin stand near the fire for about 1- an hour. Throughout the whole process the paste must be kept warm, otherwise moulding may be extremely difficult ; but overheating must also be avoided, for when the paste is too soft it is unable to support its own weight. At the end of this time, re-knead the paste, put aside abOut 1- for the lid, and raise the remainder into a round, or oval form, as may be preferred. If an inexperienced worker finds any difficulty in raising the pie by hand alone, a small jar may be placed in the centre of the paste, and the paste moulded over it. When the lower part of the pie has been raised to the necessary shape and thinness, subsequent work may be made much easier by putting in some of the meat, and pressing'it firmly down to support the lower part of the pie. Before adding the lid, moisten the meat with 2 or 3 table- spoonfuls of the prepared seasoned gravy; the remainder is re-heated, and added after the pie is baked and still hot. Three or four folds of greased Paper should be pinned round the pie to preserve its shape, and prevent it becoming too brown. The pie should be baked for at least 2 hours in a moderate oven, and its appearance is greatly improved by brushing 648 HOUSEHOLD MANAGEMENT it over with yolk of egg when about i baked. Slices of hard boiled egg are often added with the meat. Tlme.-To bake, about 2 hours. Sufllcient for I medium-sized pie. Average Cost, IS. 6d. to rs. 8d- Ir:7.—POTTED HAM. lngredients.—To 2 lb. of lean ham allow } a lb. of fat, 1» of a teaspoon' iul of ground mace, } of a teaspoonful of nutmeg, 1} of a teaspoonful of pepper, } of a teaspoonful of cayenne, clarified butter. Method.-—Pass the ham 2 or 3 times through a mincing machine, or chop it finely, pound it well in a mortar with the seasoning, and rub it through a fine sieve. Put it into a buttered pie-dish, cover with a buttered paper, and bake in a moderate oven for about § of an hour. When done, press into small pots, and as soon as it is quite cold cover with clarified butter. Time.—To bake, about § of an hour. lurolrrarlcs or 1'8: Boss's Hum—In ancient times the boat’s head formed the most lmportani dish, and on Christmas Day was invariabl the first placed upon the table, its entrance into the hall being preceded by a body 0! servitors a ' of trumpets, and other marks of distinction. Th6 dish itself was borne by the individ next in rank to the lord of the feast. The meters: of servin a boar’s head on a silver platter on Christmas Day is still observed at some colleges and Inns Court. So highly was the grizzly boar's head regarded in the Middle A that it passed into tbfl cognizance of some of the noblest families in the realm ; thus it was not on y the crest of the Nevilles and Warwicks with their collateral houses, but it was the "lanes of Richard 111. It was also s favourite sign for taverns. The Boar’s Head which stood in Eastcheap will be familiar so every reader of Shakespeare as the resort of the Prince of ales, Poins, and his companions, and the residence of Falstafl, and his knaves Bardolph, Pistol and N ym. lts sign of the boar’s head was servedinstoneovertheentranee;asmallercne,tashionedinwood,wasplacedoneachsrdeotthe oorway. Many traditions and deeds of savage vengeance are recorded in connexion with this grim troth d thechaseinallpartsotEm-ope. Average Cost, 2s. 3d. to zs. 9d. III8.—-SAUSAGES, TO BOIL. lngredlents.—Sausages. Method.—Prick the sausages with a fork, throw them into boiling water, and cook gently for 15 minutes. Serve on buttered toast or mashed potato. Or, let them cool slightly, remove the skins, coat with egg and breadcrumbs, and try in hot butter or fat until crisp and brown. Tina—To boil, :5 minutes. Average Cost, 8d. to rod. per lb. rrrg.-—SAUSAGES, TO FRY. lngredients.—Sausages, trying-fat. Newark—Prick the sausages well with a fork, as this prevents the skins breaking. Put the sausages into a frying-pan containing a little hot fat, and fry gently, turning 2 0r 3 times, so as to brown them equally. Serve on mashed potato or toasted bread. Time.--About 10 minutes. Average Cost, 8d. to rod. per lb. 4 RECIPES FOR COOKING PORK 649 nzo.-SAVOURY LIVER. Ingredients.-r lb. of pig’s liver, 1 lb. of potatoes, 1- a 1b. of onions, f a teaspoonful of powdered sage, t teaspoonful of saltfl} of a teaspoon- ful of pepper, 1} a pint of water, apple sauce (sea No. 316). Methods—Wash and dry the liver, cut it into rather thick slices, cut the onions into small dice, and slice the potatoes. Place a layer of Potato at the bottom of a greased pie-dish, cover with slices of liver, add a good sprinkling of onion, and season well with salt and pepper. Repeat until all the materials are used, letting potato form the top layer. Pour in the water, cover with a greased paper, and bake slowly for 2 hours. Towards the end, remove the paper to allow the potatoes to brown. Serve with apple sauce. Time.-About 2 hours. Average Cost, rod. to rs., exclusive of the apple Sauce. Sufficient for 5 or 6 persons. nzr.--SAVOURY PUDDING. Ingredients.--} a lb. of fine oatmeal, 4} 0. lb. of stale bread, } 3 lb. of finely-chopped suet, 2 large onions, t teaspoonful of salt, } of a teaspan ful of pepper, 1- a teaspoonful of powdered sage, 1~ of a teaspoonful of Powdered mixed herbs, 2 eggs. Method.—Soak the bread in hot water for 1» an hour, then drain away any unabsorbed liquid, and beat out the lumps with a fork. Boil the Onions in salt and water for i an hour, then chop them coarsely. Mix all the ingredients, adding the beaten eggs last. Melt as much dripping in a Yorkshire pudding tin as will form a very thin layer, put in the mixture, spread it evenly with a knife, and bake for about 1 hour in a moderate oven. When done, cut into squares, and serve with good gravy. This pudding may be served with pork, duck or goose. In Yorkshire, this pudding, like the batter pudding that takes its name from the county, is served separately, and before the meat. Tlme.--To bake, about 1 hour. Average Cost, rod., for this quantity. Sumclent for 8 persons. 1122.—SAVOURY TENDERLOIN OF PORK. Ingredients.-—6 pork chops, preferably from the lean part under the Shoulder, known (according to locality) as spare rib, tenderloin or neck, 2 lb. of Spanish onions, flour, sage, powdered mixed herbs, salt and pepper. bismuth—Mix together a small teaspoonful of salt,and a 1- of a teaspoon- ful each of pepper, sage and mixed herbs. Put this seasoning, the onions cut into dice, and a {-pint of cold water into a fireproof stew-jar, cover with a close-fitting lid, and cook gently on the stove or in the oven for about 14} hours, stirring occasionally. When the onions are about half-cooked, place the chops in a baking-tin, in which a little fat has been Previously melted. Mix together a *teaspoonful each of sage, herbs, 650 HOUSEHOLD MANAGEMENT and salt, and i the quantity of pepper, sprinkle i this seasoning on the chops before putting them in the Oven, cook gently for 15 minutes, then turn them, sprinkle on the remainder of the seasoning, and cook for r 5 minutes longer. Drain off every particle of fat, being careful not to disturb the sediment, sprinkle a tablespoonful of flour on the chops and the bottom of the tin, and return to the oven. When the flour is brown, empty the contents of the stew-jar into the baking-tin, and mix the onions well with the browned flour, using an iron spoon to clear the bottom of the tin. Return to the oven for a few minutes, then arrange the chops neatly overlapping each other on a hot dish, and serve the onions and gravy in the centre. Time.--About 1} hours. Average Cost, 2s. Sufiieient for 5 or 6 persons. 1123.—STUFFED PIG’S FEET. (Fr.—Pieds de Porc, Farcis.) Ingredients.—4 pig’s feet, 1 tablespoonful of flour, I egg, breadcrumbs. For the stuffing : 2 tablespoonfuls of cooked and finely-chopped onion. 1 small tablespoonful of breadcrumbs, i» a teaspoonful of powdered sage, r tablespoonful of Oiled butter, i a teaspoonful Of made mustard, 1} a teaspoonful of salt, 1- of a teaspoonful of pepper. Method.--Put the feet into a stewpan with a teaspoonful of salt, cover with cold water, and boil gently for about 3 hours. When done, split the feet, remove the bones, and press the forcemeat made of the above ingredients into the cavities. Replace the halves together, and press between 2 dishes, with a heavy weight on the top, until cold. When ready to use, out the feet into slices about I inch in thickness, roll each piece in flour, brush over with egg, coat with breadcrumbs, and fry until nicely browned in hot fat. Or, if preferred, fry them in a little hot butter in a saute-pan. Garnish with fried parsley before serving. Time.--5 or 6 hours. Average Cost, 18. to rs. 6d. Sufficient for 5 or 6 persons. 1 124.--SUCKING PIG, ROASTED. (Fr.—Cochon de Lait r6ti.) Ingredients.—A sucking pig, not more than 3 weeks Old, butter, or salad-oil to baste with, onion forcemeat (see No. 404). Method.—Make the forcemeat as directed, put it inside the pig, and close the opening by means of a trussing needle and string. Brush the entire surface of the pig with salad-Oil or warmed butter, wrap it in several folds of well-oiled or well-greased paper, draw the legs well back, tie into shape, and either roast or bake the pig for 2% or 3 hours, according to its size. It should be thoroughly well basted, and about RECIPES FOR COOKING PORK 651 } an hour before the time of serving, the paper must be removed, and the pig brushed over with thick cream or salad-oil to improve the colour, and crisp the surface. Before serving, cut off the head, and split the pig down the centre of the back ; lay the 2 halves on a dish, divide the head, and place I} at each end of the dish. The usual accompani- ments are brown and apple sauces, and sometimes hot currants : the latter should be prepared the day before. To make them plump, they must be scalded, and afterwards thoroughly dried. Re-heat in the oven before serving. Tlme.--From 2} to 3 hours. Average Cost, from 65. to 10s. 6d. Sum- eient for 8 or 9 persons. How Rom Pro was Discovaaan.—-Charles Lamb, in his delightftu quaint sketches, written under the title of the Essays ol Elia, has devoted one paper to the subject Roast Pig, de- scribing in his own inimitable, quiet, humorous manna how the toothsome dainty known as cracking first became known to the world. According to this authority, man in the golden—or, at all events, the primitive—age, ate his pork and bacon raw, as indeed he ate his beef and mutton. At the epoch of the story, a citizen of some ' community had the misfortune to have his hut, containing his live stock of pigs, burnt down. In going over the debris to pick out the available salvage, the proprietor touched something very hot, which caused him to put his suffering fingers into his mouth. The act was simple, but the result was wonderful. He rolled his eyes in ecstasy and conscious of an unwonted and celestial odour, with distended nostrils, and drawing in deep inspirations of the ravishing perfume, he sucked his fingers again and again. Clearing away the rubbish of his ruined hut, there was disclosed to his view one of his pigs roasted to death. Stooping down to examine it, and touching its body, a frag- ment of the burnt skin became detached, and in a spirit of philosophical inquiry the man put it into his mouth. No pen can describe the felicity he then enjoyed—it was then that he—the W0fld-—fil'5t tasted crackling. For a time the Scythian carefully kept his secret, and feasted in secret upon his newly-found luxury. When the pig was at last eaten up, the poor man fell into a deep melancholy, refused his accustomed food, lost his appetite, and became reduced to a shadow. Unable to endure the torments of memory from which he suflered hourly, he rose up one night and secretly set fire to his hut, and once more was restored to health and SE12”. Finding it impossible to live in future without his newly discovered delicacy, every time his er became empt he set fire to his house, until his neighbours becoming scandalized by these incendiary acts,brou t his conduct before the supreme council of the nation. To avert the altv threatened him he brought his judges to the smouldering ruins, and discovering his secret, e invited them to eat l With tears of gratitude the august synod embraced him, and with an overflowing feeling of cutasy dedicated a statue to the memory of the man who first instituted roast pork. 1125.--TENDERLOIN, FRIED. (En—Tendrons de Porc.) Ingredients.—Tenderloin chops (see " Savoury Tenderloin ”), sage salt and pepper, frying-fat. Method.-Place the chops in a frying-pan containing a little hot fat, sprinkle lightly with sage, salt and pepper, cook gently for 10 minutes, then turn and sprinkle the other side. Cook slowly for IO minutes longer, then remove the chops and keep them hot, and pour away all the fat. Add a little boiling water to the sediment in the frying-pan, season to taste with salt and pepper, boil up, pour round the chops, and serve. Time.---About 20 minutes. Average Cost, 7d. or 8d. per 1b. Allow 1 large or 2 small chcps to each persons. Seasonable.——Obtainable at any time. 652 HOUSEHOLD MANAGEMENT 1126.——TO SCALD A SUCKING-PIG. (Fr.-—Cochon de Lait.) Put the pig into cold water directly it is killed; let it remain for a few minutes, then immerse it in a large pan of boiling water for 2 minutes. Take it out, lay it on a table, and pull off the hair as quickly as possible. When the skin looks clean, make a slit down the belly, take out the entrails, well clean the nostrils and ears, wash the pig in cold water, and wipe it thoroughly dry. Take 05 the feet at the first joint, and loosen and leave suflicient skin to turn neatly over. If not to be dressed im- mediately, fold it in a wet cloth, to exclude the air. 1127.—TO SMOKE HAMS AND FISH AT HOME. Take an old hogshead, stop all the crevices, and fix a. place to put a cross-stick near the bottom, to hang the articles to be smoked on. .Next, in the side, out a hole near the top, to introduce an iron pan filled with sawdust and small pieces of green wood. Having turned the tub upside down, hang the articles upon the cross-stick, introduce the iron pan in the opening, place a piece of red-hot iron in the pan, cover it with sawdust, and all will be complete. Let a large ham remain for 40 hours, and keep up a good smoke. 1128.—TO CURE BACON OR HAMS IN THE DEVON- SHIRE WAY. Ingredients.--To every 14 lb. of meat allow 2 ozs.of saltpetre, 2 ozs. of salt prunella, I lb. of common salt. For the pickle : 3 gallons of water, 5 lb. of common salt, 7 lb. of coarse sugar, 3 lb. of bay-salt. Method.--Weigh the sides, hams and cheeks, and to every [4 lb. allow the above proportion of saltpetre, salt prunella and common salt. Pound and mix these together. Rub well into the meat, and lay it in a stone trough or tub, rubbing it thoroughly, turning it daily for 2 successive days. At the end of the second day, pour on it a pickle made as follows : Put the above ingredients into a sauce- pan, set it on the fire, stir frequently, remove all the scum, allow it to boil for I 5 minutes, and pour it hot over the meat. Let the hams, etc., be well rubbed and turned daily ; if the meat is small, a fortnight will be suficient for the sides and shoulders to remain in the pickle, and the hams 3 weeks ,‘ ii from 30 lb. and upwards, 3 weeks will be required for the sides, etc. , and irom 4 to 5 weeks for the hams. On taking the pieces out let them drain for 1 hour, cover with dry sawdust, and smoke from a fortnight to 3 weeks. Boil and carefully skim the pickle after using, and it will keep good, closely corked, for 2 years. When boiling it ior use, add about 2 lb. of common salt,and the same quantity of treacle, to allow for waste. Tongues are excellent RECIPES FOR. COOKING PORK 653 put into this pickle cold, having been first tubbed with saltpetre and salt, and allowed to remain 24 hours, not forgetting to make a deep incision under the thick part of the tongue, to allow the pickle to pene- trate more readily. A fortnight or 3 weeks, according to the size of the tongue, will be sufficient. Tlme.-—Small meat to remain in the pickle 2 weeks, hams 3 weeks a to be smoked from 2 to 3 weeks. I 129,—TO CURE BACON IN THE WILTSHIRE WAY. ingredientsr-ri lb. of coarse sugar i; lb. of bay-salt, 6 ozs. of salt- petre, 1 lb. of common salt. 7 Method.—Sprink1e each flitch with salt, and let the blood drain off for 24 hours ; then pound and mix the above ingredients t0gethcr and rub it well into the meat, which should be turned every day for 1 month. Hang it up to dry, and afterwards smoke it for to days. ’l‘lme.-To remain in the pickle, 1 month - to be smoked, 10 days. Sumelent for r pig. ’1 How Pros was: 1031!”! Pasman no Fun—In feudal times immense droves of pigs were kept in England by the barons and tranklins, the swine-herds forming a regular part of the domestic service of every feudal household. Their duty consisted in daily driving the herd of swine from the castle-yard, or outlying farm, to the nearest wood, chase, or forest, where the franklin or vavasour had, either by right or grant, the liberty—called Ira wants—to teed his pigs on the acorns, beech nuts, and chestnuts which lay in abundance on the ground. In Germany, where the chestnut is largely cultivated, the amount of food furnished by the trees in the autumn is enormous, and both wild_aud domestic swine have for a considerable part of the year an unfailing supply of excellent uounshment. rr3o.—-TO CURE HAMS. (M. Ude’s Recipe.) Ingredients.—For 2 hams, weighing each about 16 or :8 1b., allow 1 lb. of moist sugar, 1 lb. of common salt, 2 ozs. of saltpetre, 1 quart of good vinegar. Method.-As soon as the pig is cold enough to be cut up, take the 2 hams, rub them well with common salt, and leave them in a large pan for 3 days. When the salt has drawn out all the blood, drain the hams and throw the brine away. Mix sugar, salt and saltpetre to- gether in the above proportion, rub the hams well with these, and put them into a vessel large enough to hold them, always keeping the salt over them. Let them remain for 3 days, then pour over them 1 quart 0 good vinegar. Turn them in the brine every day for a month, then drain them well, and rub them with bran. Have them smoked over a wood fire, and be particular that the hams are hung as high as possible from the fire ; otherwise the fat will melt, and they will become dry and hard. Tlme.--To be pickled, 1 month ; to be smoked, 1 month. Sumclent for 2 hams of 18 lb. each. 654 HOUSEHOLD MANAGEMENT rr3r.-~TO CURE HAMS. (Another Method.) Ingrodlents.--To 2 hams allow 2 lb. of treacle, } a lb. of saltpetre, 1 lb. of bay-salt, 2 lb. of common salt. Method.-2 days before they are put into pickle, rub the hams well with salt, to draw away all slime and blood. Throw away what comes from them, rub them with treacle, saltpetre and salt, lay them in a deep pan, and let them remain I day. Boil the above proportion of treacle, saltpetre, bay-salt and common salt for I 5 minutes, and pour this pickle boiling hot over the hams. There should be sufiicient of it to cover them. For a day or two rub them well with it, afterwards they will only require turning. They ought to remain in this pickle for 3 weeks or a month, and then be sent to be smoked, which will take nearly or quite a month to do. An ox—tongue, to be eaten either green or smoked, pickled in this way is excellent. 'l'lme.--To remain in the pickle, 3 weeks or a month 3 to be smoked, about I month. rr32.-T0 CURE HAMS (Westmoreland Recipe.) Ingredients.—3 lb. of common salt, 31b. of coarse sugar, 1 lb. of bay- salt, 3 quarts of strong beer. Method.-—Before the hams are put into pickle, rub them the pre- ceding day well with salt, and thoroughly drain the brine from them. Put the above ingredients into a saucepan, and boil for 15 minutes ; pour over the hams, and let them remain 1 month in the pickle. Rub and turn them every day, but do not take them out of the pickling- pan, and have them smoked for a month. Tlme.-—To be pickled, 1 month ;to be smoked, I month. II33.--TO CURE HAMS (Suffolk Recipe). lngredlents.--T0 a ham from 10 to 12 lb. , allow 1 1b. of coarse sugar, i of a lb. of salt, 1 oz. of saltpetre, i» a teacupful of vinegar. Method.--Rub| the hams well with common salt, and leave them for a day or two to drain 3 then rub well in the above proportion of sugar, salt, saltpetre and vinegar, and turn them every other day. Keep them in the pickle 1 month, drain them, and send them to be smoked over a wood fire for 3 weeks or a month. Tlme.--To remain in the pickle, 1 month ; to be smoked, 3 weeks or 1 month. Sumclentior ; ham. The following is from Morton’s “ Cyclopaedia of Agriculture.” CURING OF HAMS AND BACON. The carcass of the hog, after hanging over-night to cool, is laid on a strong bench or stool, and the head is separated from the body at the RECIPES FOR COOKING PORK 655 neck, close behind the ears ; the feet and also the internal fat are re- moved. The carcass is next divided into two sides in the following manner : the ribs are divided about 1 inch from the spine on each side, and the spine, with the ends of the ribs attached, together with the internal flesh between it and the kidneys, and also the flesh above it, throughout the whole length of the sides, are removed. The portion oi the carcass thus cut out is in the form of a wedgewthe breadth of the interior, consisting of the breadth of the spine and about 1 inch of the ribs each side, being diminished to about i an inch at the exterior or skin along the back. The breast-bone, and also the first anterior rib, are also dissected from the side. Sometimes the whole of the ribs are removed ; but this, for reasons afterwards to be noted, is a very bad practice. When the hams are cured separately from the sides, which is generally the case, they are cut out so as to include the hock. bone, in a similar way to the London mode of cutting a haunch of mutton. The carcass of the hog thus cut up is ready for being salted, which process, in large curing establishments, is generally as follows : The skin side of the pork is rubbed over with a mixture of 50 parts by weight of salt and 1 part of saltpetre in powder, and the incised parts of the ham or flitch and the inside of the flitch covered with the same. The salted bacon, in pairs of flitches with the insides to each other, is piled one pair of flitches above another on benches slightly inclined. and furnished with spouts or troughs to convey the brine to receivers in the floor of the salting-house, to be afterwards used for pickling pork for navy purposes. In this state the bacon remains a fortnight, which is suflicient for flitches cut from hogs of a carcass-weight less than I 5 stone (:4 1b. to the stone). Flitches of a larger size, at the expiration of that time, are wiped dry and reversed in their place in the pile, having, at the same time, about half the first quantity of fresh, dry, common salt sprinkled over the inside and incised parts ; after which they remain on the benches for another week. Hams being thicker than flitches, will require, when less than 20 lb. weight, 3 weeks; and when above that weight, 4 weeks to remain under the above-described process. The next and last process in the preparation of bacon and hams, previous to being sent to market, is drying. This is effected by hanging the flitches and hams for 2 or 3 weeks in a room heated by stoves, or in a smoke-house, 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 wood.’ The latter mode of completing the curing process has some advantage over the other, as by it the meat is subject to the action of creosote, a volatile oil produced by the com- bustion of the sawdust, which is powerftu antiseptic, The process also furnishing a thin covering of a resinous varnish, excludes the air not only from the muscle, but also from the fat, thus effectually pre- venting the meat from becoming rusted ; and the principal reasons for condemning the practice of removing the ribs from the flitches of pork 656 HOUSEHOLD MANAGEMENT are that by so doing the meat becomes unpleasantly hard and pungent. in the process of salting, and by being more opposed to the action of the air, becomes sooner and more extensively rusted. Notwithstanding its superior efiicacy in completing the process of curing, the flavour which smoke-drying imparts to meat is disliked by many persons, and it is therefore by no means the most general mode of drying adopted by mercantile curers. A very impure variety of PYROLIGNEOUS acid, or vinegar made from the destructive distillation of wood, is sometimes used on account of the highly preservative power of the creosote which. it contains, and also to impart the smoke-flavour,- in which latter object, however, the coarse flavour of tar is given, rather than that derived from the smoke from combustion of wood. A considerable portion of the bacon and hams salted in Ireland is exported from that country packed amongst salt, in bales, immediately from the salting process, without having been in any degree dried. In the process of salting above described, pork loses from 8 to to per cent. of its weight, according to the size and quality of the meat; and a further diminution of weight, to the extent of 5 to 6 per tent., takes place in drying during the fin! fortnight after being taken out of salt ; so that the total loss in weight occasioned by the preparation of bacon and hams in a proper state for: market, is not less on an average than I 5 per cent. , on the weight of the fresh pork. 1134.--T0 CURE PIG’S CHEEKS. Ingredients.--Salt, } an oz. of saltpetre, 2 ozs. of bay-salt, 4 ozs. of coarse sugar. Method.--Cut out the snout, remove the brains and split the head, taking off the upper bone to make the jowl a good shape. Rub it well with salt ; next day take away the brine, and salt it again the following day. Cover the head with saltpetre, bay-salt and coarse sugar in the above proportion, adding a little common salt. Let the cheeksbc often turned, and when it has been in. the pickle for 10 days, smoke it for 1 week or rather longer. Tlme.--To remain in the pickle, 10 days ; to be smoked, i week. Average Cost, 6d. per lb. II35.--T0 CURE 0R PICKLE PORK. Ingredients.—1> of alb. of saltpetre, salt. Method.-As pork does not keep long without being salted, cut it into pieces of a suitable size as soon as the pig is cold. Rub the pieces of pork well with salt, put them into a pan with a sprinkling of it between each piece, and as it dissolves on the top, sprinkle on more. Lay a coarse cloth over the pan, and over it a board, and place a weight on the board, to keep the pork down in the brine. If the air be excluded, it will continue good for nearly 2 years. . RECIPES FOR COOKING PORK 657 Average Cost, 9d. per 1b., for the prime parts. Wm: Disraiatmox or firs Hoo.—-The hog is one of the most widely distributed of animals. It is found even in places where the inhabitants are semi-barbarous, and where the wild species is un- known. When the South Sea Islands were first discovered, they were found to be well stocked with a small black species of hog, the traditionary belief of the islanders being that the animals were coeval. with themselves. They had no knowledge of the wild boar from which the domestic breed might be supposed to be derived. The hog is the principal quadruped of the South Sea Islands, and is fed upon the fruit of the bread-tree, yarns, and other vegetables, a diet which renders the flesh juicy, rich in fat, and delicate in flavour. 1136.--T0 BAKE A HAM. (Fr.—Jambon r6ti.) Ingredients.--Ham, a common crust. Method.--As a ham for baking should be well soaked, let it remain in water for at least 12 hours. \Vipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep in the gravy. Place the ham in a moderately heated oven, and bake for nearly 4 hours. Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. Ir37.—TO BOIL A HAM. (Fr.--Jambon bouilli.) Ingredients.—Ham. water, glaze or raspings. Method.—In choosing a ham, ascertain that it is perfectly sweet, by 0 running a sharp knife into it, close to the bone ; if, when the knife is withdrawn, it has an agreeable smell, the ham is good ; but, on the contrary, should the blade have a greasy appearance and ofiensive smell, the ham is bad. If it has been long hung, and it is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the case of the ham being very hard ; from 8 to 12 hours would be sufficient for a Yorkshire or West- moreland ham. Wash it thoroughly clean, and trim away from the under-side all the rusty and smoked parts, which would spoil the ap- pearanoe. Put it into a boiling-pot, with sufficient cold water to cover it, bring it gradually to boil, and carefully remove the scum as it rises. Keep it simmering very gently until tender, and be careful that it does not stop boiling nor boil too quickly. When done take it out of the pot, strip off the skin, sprinkle over it a few bread-raspings, put a trill of cut paper round the knuckle, and serve. It to be eaten cold, let the ham remain in the water until nearly cold ; by this method the juices are kept in, and it will be found infinitely superior to one taken out of the water hot. When the skin is removed, sprinkle over bread- raspings, or glaze it. Tlme.-A ham weighing 10 1b., 4 hours to simmer gently ; 15 1b., 5 hours ; a very large one about 6 hours. Average Cost, from rs. per 1b., by the whole ham. r138,--TO son. A HAM. (Another Method.) lngredlents.--Vinegar and water, 1 head of celery (or less), 2 turnips , 3 onions, a large bunch of savoury herbs. 658 HOUSEHOLD MANAGEMENT Method—Prepare the ham as in the preceding recipe, and let it soak for a few hours in vinegar and water. Put it on in cold water, and when it boils add the vegetables and herbs. Simmer very gently until tender, take it out, strip 05 the skin, cover with bread-raspings, and put a paper ruche or frill round the knuckle. Tlme.—A ham weighing 10 1b., 4 hours. Average Cost, 18. per 1b., by the whole ham. 1139.--'ro son. BACON. (Fr.—-Petit Lard Bouilli.) lngredlents.—Bacon, water. Method.—As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it j then pare ofi the rusty parts, and scrape the under-side and rind as clean as possible. Put it into a saucepan of cold water, let it come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let it simmer very gently until it is thoroughly done; then take it up, strip off the skin, and sprinkle over the bacon a few bread-raspings and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young and tender broad beans or green peas are the usual accom- paniments. Tlme.—I lb. of bacon, i of an hour; 2 1b., 1} hours. Average Cost, rod. to 1s. per lb. for the prime parts. II40.---TO BOIL PICKLED PORK. Ingredients—Pork, water. Method.—Should the pork be very salt, let it remain in water about 2 hours before it is dressed. Put it into a saucepan with sufficient cold water to cover it, let it gradually come to a boil, then gently simmer until quite tender. Allow ample time for it to 0001:, as nothing is more unwholesome than underdone pork, and, when boiled fast, the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon ; when tender, and not over salt, it will be found equally good. Tlme.--A piece of pickled pork weighing 2 1b., 1} hours 3 4 1b., rather more than 2 hours. Average Cost, 9d. per lb. for the prime parts. n41.--'l‘0 MAKE LARD. Method.--Melt the inner fat of the pig by putting it in a stone jar, and placing this in a saucepan of boiling water, previously stripping ofi the skin. Let it simmer gently, and, as it melts, pour it carefully from the sediment. Put it into small jars or bladders for use, and keep it in a cool place. The dead or inside fat of the pig before it is melted makes exceedingly light crust, and is particularly wholesome. It may be preserved a length of time by salting it well, and occasionally chang- RECIPES FOR COOKING PORK 659 ing the brine. When wanted for use, wash and wipe it, and it will answer for making paste as well as fresh lard. Average Cost, 10d. per lb. rr4z.—TO MAKE SAUSAGES. (Ff.—Saucisses.) Ingredients-*1 1b. of pork, fat and lean, without skin or gristle l; 1 lb. of lean veal, 1 1b. of beef suet, } a 1b. of breadcrumbs, the rind of 1} a lemon, some nutmeg, 6 sage leaves, 1 teaspoonful of savoury herbs, 1} a teaspoonful of marjoram. Method.--Chop the pork, veal and suet finely together, add the bread- crumbs, lemon-peel (which sh0uld be well minced), and a grating of nutmeg. Wash and chop the sage-leaves very finely ; add these, with the remaining ingredients, to the sausage—meat, and when thor- oughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried. Average Cost, for this quantity, 2s. 6d. Sufficient for about 30 moder- ate-sized sausages. Tna Hoe no Brennan—From time immemorial the hog has been valued in England. In the Sam period vast herds of swine were tended by men who watched over their safety, and collected them under shelter at night. The flesh of the animal was the staple article of consumption ineveryfamily,andalargeportionofthewealthofthewell-to-dofreemenof thecountry consisted of swine. Hence it was a common etpractice to make bequests of swine with land for their support, and to such bequests were attach rights and privileges in connexion with the feeding of swine gr extent of woodland to be occupied by a given number being grantedin accordance with established es. it43.-—-TO MAKE BRAWN. lngredlents.--To a pig’s head weighing 6 lb. allow 1} lb. of lean beef, 2 tablespoonfuls of salt, 2 teaspooniuls of pepper, a little cayenne, 6 pounded cloves. Method.—Cut ofl’ the cheeks and salt them, unless the head be small, when all may be used. After carefully cleaning the head, put it on in sufficient cold water to cover it, with the beef, and skim it just before it boils. A head weighing 6 lb. will require boiling from 2 to 3 hours. When sufficiently boiled to come off the bones easily, put it into a hot pan, remove the bones, and chop the meat with a sharp knife before the fire, together with the beef. It is necessary to do this as quickly as possible to prevent the fat settling in it. Sprinkle in the seasoning, which should have been previously mixed. Stir it well, and put it quickly into a brawn-tin: a cake-tin or mould will answer the purpose, if the meat is well pressed with weights, which must not be removed for several hours. When quite cold, dip the tin into boiling water for a minute or two, and the preparation will turn out and be fit for use. The liquor in which the head was boiled will make good pea soup, and the fat, if skimmed oil and boiled in water, and afterwards poured into cold water, answers the purposes of lard. 66o HOUSEHOLD MANAGEMENT Tlme.-—From a to 3 hours. Average Cost, for a pig’s head, 5d. per lb. Tn: Saxon Swmrnaan.—'Ihe men employed in tending swine in Anglo-Saxon times were usually or slaves of the sotl, who were assisted by powerful dogs, ca able of singly contending m a wolf until his master came with his spear to the rescue. Sir Walter tt, in Ivanhoe, gives a graphic picture of Gurth, an Anglo-Saxon swineherd ; and also of his master, a Large landed proprietor, whose chief wealth consisted of swine, the flesh of these liberally supplying his rude but hospitable table. II44.-—HOW TO LARD WITH LARDING BACON. Ingredients.-—Bacon and larding-needle. Method.-—Bacon for larding should be firm and fat, and ought to be cured without any saltpetre, as this reddens white meats. Lay it on a table, the rind downwards, trim ofi any rusty part, and cut it into slices about i of an inch in thickness when intended to be used for larding cutlets, small fillets and birds, and slightly thicker when for the purpose of inserting in a whole fillet of beef, or joints of a similar or larger size. Lay these slices on the board and cut them again in strips, each of the four sides of which shall be equal. The length of lardoons varies from 11- to 2 inches. They should be inserted as evenly as possible in horizontal lines, and the lardoons forming the second and fourth rows must intersect those of the first and third, thus producing the diagonal lines, and diamond-shaped spaces. The primary object of larding is to add a fatty substance to lean, dry meats, such as the breast of chickens and other birds, backs and thighs of hares, small, lean fillets of veal, mutton and beef, and many other things. They, however, add greatly to the appearance of a dish when the lardoons are 'arranged evenly, and their ends cut to a uniform length by means of scissors. Larding is a simple and easy process when the lardoons are inserted across the grain or fibres of the meat, but may be very troublesome if an attempt be made to lard thin fillets in a contrary direction. In inserting the needle no more of the flesh should be taken up than is necessary to hold the lardoon firmly in place ; and it must be pulled through with a short, sharp jerk, a finger of the left hand being pressed on the end of the lardoon to prevent the end of it passing through with the needle, POULTRY CHAPTER XXII General Observations on Birds and on Poultry Breeding Birds, the free tenants of land, air and ocean, Their terms all symmetry, their motions grace; In plumage, delicate and beautiful: Thick without burthen, close as fishes’ scales, Or loose as full-blown poppies to the breeze. --The Pelican Island. Birds are classified primarily on their habits of life and, structurally, on the shape of the sternum or breastbone. The first sub-class of the class Aves or Birds is called Ratitae, and includes all birds having a sternum without a keel ; the birds belonging to this sub-class are all natives of warm climates, as the ostrich, emu, cassowary, and the remarkable apteryx of New Zealand with rudimentary wings, and a long slender bill. The other sub-class is that of the Carinatae,‘ and includes all birds having a. keel on the sternum, as the parrot, pigeon, swallow, and duck. Birds are grouped broadly in eight orders—Rapier“, birds of prey, such as the eagle, vulture and owl ; I nsessores, perching birds, such as the lark, swallow, sparrow, and all singing birds ; Scansores, climb- ing birds, such as the parrot and cuckoo ; Rasores, scratching birds, such as the common fowl, partridge and pheasant ; Cursorcs, running birds, such as the ostrich and cassowary ; Grallatores, wading birds, such as the crane, the snipe, the stork and the heron ; Natatores, swimming birds, characterized by webbed feet, such as the duck, the pelican and the gull ; and Saumra, lizard-tailed birds, which include the fossil bird Archaeopteryx, remarkable for its tail, which is longer than its body. A more scientific classification, based partly on ex- ternal, and partly on internal, characteristics, by Professor Huxley and other naturalists, subdivides birds into other orders. It will be seen that by a particular adaptation of function to environment in the case of the birds comprised in the eight orders enumerated above, the air, the forest, the marsh, the land and the water has each its appropriate kind of inhabitant. O .81 662 HOUSEHOLD MANAGEMENT The Mechanism which enables Birds to fly is singular and instructive. Their bodies are covered with feathers which are much lighter than the hair with which quadrupeds are usually covered ; the feathers are so placed as to overlap each other, like the slates or tiles on the roof of a house ; they are also arranged from the fore-part backwards, so as to enable the birds to cleave their way through the air more con- veniently. Their skeleton is well adapted for aerial existence ; the bones are hollow and extremely light in comparison with those of terrestrial animals, the bone tissue containing a much larger propor- tion of phosphate of lime. Moreover, the long bones contain air instead of marrow, and are filled with air by means of special aper- tures connected with air-cells supplied from the lungs. This greatly facilitates their rising from the earth ; their heads are comparatively small, their bills are wedge-shaped, and their bodies are slender, sharp below and round above. With all these conditions, however, birds could not fly without wings. These are the instruments which confer the power of rapid locomotion. They are constructed in such a manner that they are capable of great expansion when struck in a downward direction ; if, in this action, we except the slight hollow which occurs on the under side they almost become two planes. That the down- ward action may be accomplished to the necessary extent, the muscles which move the wings have been made exceedingly large ; so large, indeed, that, in some instances, they have been estimated at not less than a sixth of the weight of the whole body. Therefore, when a bird is on the ground and intends to fly, it takes a leap, and immediately stretching its wings, strikes them out with great force. By this act these are brought into an oblique direction, being turned partly up- wards and partly horizontally forwards. That part of the force which has the upward tendency is neutralized by the weight of the bird, whilst the horizontal force serves to carry it forward. The stroke being completed it moves upon its wings which, being contracted and having their edges turned upwards, obviate, in a great measure, the resistance of the air. When it is sufficiently elevated it makes a second stroke downwards, and the impulse of the air again moves it forward. These successive strokes may be regarded as so many leaps taken in the air. When the bird desires to direct its course to the right or left it strikes strongly with the opposite wing, which impels it to the proper side. The tail plays a prominent part in the movements of the bird, acting like the rudder of a ship, except that it moves upwards and downwards instead of sideways ; if the bird wishes to rise, it raises its tail ; it depresses it when it desires to descend ; if it wishes to preserve a horizontal position it keeps its tail steady. For example, a pigeon or a crow will preserve a horizontal flight for some time without any apparent motion of the wings ; this is accomplished by the bird having already acquired sufficient velocity and by its meeting with but small resistance from the atmosphere, owing to its wings being parallel to GENERAL bBSERVATIONS ON BIRDS 663 the horizon. Should the bird begin to fall it can easily steer itself upward by means of its tail until the motion it had acquired is nearly spent, when by a few more strokes of the wings the impetus is renewed. When alighfing a bird expands its wings and tail fully against the air, just as a. ship, in tacking round, backs her sails in order that they may meet with the maximum of resistance. The construction 0! Birds shows that their eyes are peculiarly adapted to the requirements of their environment. As a defence against external injury from the thickets and hedges in which they pass a great part of their life, and also as a protection against the effects of the light when they are flying in the face of the sun, their eyes are provided with a nictating or winking membrane, or third eyelid, placed below and within the ordinary lids, and moved by two little muscles on the back of the eyeball ; this lid is kept moist by a gland which secretes a fluid, and it can be drawn at pleasure over the whole eye like a curtaim This covering is neither opaque nor wholly pellucid, but is somewhat transparent ; and it is by its means that the eagle is said to be able to gaze at the sun. “ In birds,” says a writer on this subject, “ we find that the sight is much more piercing, extensive and exact than in the other orders of animals. The eye is much larger in proportion to the bulk of the head than in any of these. This is a superiority conferred upon them not without a corresponding utility ; it seems even indispensable to their safety and Subsistence. Were this organ in birds dull, or in the least degree opaque, they would be in danger, from the rapidity of their motion, of striking against various objects in their flight. In this case their celerity, instead of being an advantage, would become an evil, and their flight be restrained by the danger resulting from it. Indeed, we may consider the velocity with which an animal moves as a sure indication of the perfection of its vision. Among the quadrupeds, the sloth has its sight greatly limited ; whilst the hawk, as it hovers in the air, can espy a lark sitting on a clod, perhaps at twenty times the distance at which a man or a dog could perceive it." Respiration.~—Of the many peculiarities in the construction of birds, not the least is the means by which they breathe. They do so by the aid of air-vessels extending throughout the body and adhering to the under surface of the bones ; these by their motion force the air through the true lungs, which are very small and placed in the upper- most part of the chest, and closely braced down to the back and ribs ; the blood is oxidized in the lungs. The arterial circulation of birds is similar to that of mammals, and consists of two auricles and two ventricles ; of these vessels, those of the right send the venous, or impure blood, into the lungs for purification; those of the left send the arterial, or pure blood, out for circulation in the body ; the blood of birds has a higher temperature than that of mammals, averaging 103° Fahr. 664 HOUSEHOLD MANAGEMENT Birds are Distributed over every Part of the Globe, being found in the coldest as well as the hottest regions, although some species are restricted to particular countries, whilst others are widely dispersed. At certain seasons of the year many of them change their abodes, and migrate to climates better adapted to their temperaments or modes of life, for a time, than those which they leave. Many of the birds of Britain, directed by an unerring instinct, take their departure from the island before the commencement of winter, and proceed to the more congenial warmth of Africa, to return with the next spring. Various causes are assigned by naturalists for this peculiarity, some attributing it to deficiency of food, others to the want of a secure asylum for the incubation and nourishment of their young, and others again to the necessity of a certain temperature for existence ; natural selection may be a probable explanation of the phenomenon of the migration of birds. Their migrations are generally performed in large companies ; in the daytime they follow a leader who is occasion- ally changed ; during the night-time many of the tribes send forth a continual cry, to keep themselves together, although it might be thought that the noise which must accompany their flight would be sufficient for that purpose. The Food of Birds varies, as does the food of quadrupeds, according to the character of the species. Some are altogether carnivorous ; others, as for instance many of the web-footed tribes, subsist on fish ; others, on insects and worms ;and others again on grain and fruit. The extraordinary powers of the gizzard of the gramnivorous birds enable them to comminute their food so as to prepare it for digestion. Their digestive system consists of glands of a simple form, of a single or double ingluvies or crop which receives the food ; of the proventri- culus, or true digestive cavity; of the gizzard furnished internally with horny ridges by means of which the food is broken up, and acom- paratively short intestine and gall bladder. The stones found in the stomachs of birds take the place of teeth, in that they grind down the grain and other hard substances which constitute their food. The stones themselves, being also ground down and separated by the powerful action of the gizzard, are mixed with the food, and doubtless contribute greatly to the health as well as to the nourishment of the birds. All Blrds are Ovlparous.---The eggs which the various species produce difler in shape and colour as well as in point of number. They con- tain protoplasm, the elements of the future young, for the perfecting of which in the incubation a bubble of air is always placed at the large end, between the shell and the inside skin. This air bubble gets larger by absorption through the shell and evaporation of the fluid contents, so that a large air-bubble is the sign of a stale egg. During incubation the shell is dissolved, and goes to form the bones of the chick. To preserve an egg perfectly fresh, and even fit for incubation, GENERAL OBSERVATIONS ON BIRDS 665 for five or six months after it has been laid, stop up its pores with a slight coating of varnish or mutton-suet. Birds, however, do not lay eggs before they have some place to put them ; accordingly, they construct nests for themselves with astonishing art. Each circumstance How artfully contrived to favour warmth! Here read the reason of the vaulted roof: How Providence compensates, ever kind, The enormous disproportion that subsists Between the mother and the numerous brood, Which her small bulk must quicken into life. In building their nests the male and female generally assist each other, and they contrive to make the outside of their tenement bear as great a resemblance as possible to the surrounding foliage or branches, so that it cannot very easily be discovered even by those who are in search of it. Birds a Foot—There is no bird, nor any bird’s egg, that is known to be poisonous, though they may, and often do, become unwholesome by reason of the food that the birds eat, which at all times greatly changes the quality of the flesh. even in birds of the same breed. Barndoor fowls are less fat than, but far superior in flavour to the fowls fed in close crops for the town market, and the eggs of fowls fed on scraps and house refuse are generally strong and disagreeable. Wild ducks and other aquatic birds are often rank and fishy flavoured. The pigeon fattens and wastes in the course of a few hours. The pronounced flavour of the grouse is said to be due to the heather shoots on which it feeds. Poultry.--Most poultry breeders arrange that poultry intended for the table shall undergo a special preparation previously to being killed, but it will be found that the flesh of a healthy fowl which has lived a free out-of-door life till the last moment is both better in flavour and more wholesome than that of one which has been kept in confinement, and fed perhaps compulsorily into an unhealthy condition of obesity. If well fed and killed at the right time, naturally fed birds will be quite plump enough. Pheasants and partridges, for instance, come fairly plump to table, even when left quite free to find their own living. Sussex has long been famous for the quality of the poultry it sends to market ; the Sussex, or Surrey fowls, as they are more frequently called, invariably command the highest prices ; and deservedly so, for they carry the largest proportion of flesh. While the birds are being fattened they must have only soft food, no hard corn being admissible. The best fattening foods are ground oats, buckwheat-meal, maize-meal and whole wheat-meal. Some breeders add suet and other fatty substances. These undoubtedly contribute to the fat of the birds, but not so much to the flesh ; and in fattening fowls, the true object is not to lay on fat, but to develop 666 HOUSEHOLD MANAGEMENT plenty of good, wholesome flesh. Whatever the breed, the treatment is the same in the fattening coop. Chickens should be confined in them when about three months old, and be fed three times a day, the troughs, which are hung outside the coop, being remOved as soon as they have satisfied their appetites. Food should never be left standing by them, and in the early fattening stages it is a good plan to miss a. meal at the first indication of failing appetite. The ground oats, which constitute their principal food, are nearly always mixed with separated milk, and made so moist that the birds cannot lift up a lump with their beaks. It is necessary that they should be kept in semi- darkness; and when their appetites fail, as they usually do after a fortnight’s restraint, the cramming machine has to be utilized, the same food being still given them, with the addition of Suet or rough fat. The coops or pens employed by the poultry feeders are made of laths, stand raised from the ground, and are usually placed in sheds. They who have no fattening pens should confine the fowls in a small run, feed them three times a day on ground oats, barley-meal, and maize- meal mixed with potatoes. When a certain stage is reached the birds begin to go back, and should be killed at once, first letting them fast twenty-four hours to empty the crop. The longest period that is advisable for fattening a fowl is three weeks. An easy way to kill a fowl is to hang it up by the legs, and with a sharp knife pierce the roof of the mouth until the point touches the brain. Death is instantaneous, and the fowl should be plucked whilst warm, and then placed in a V-shaped trough, back uppermost, a board being laid on the top with a heavy weight upon it, to ensure the fowl being a good shape when cold. Fattening Turkeys for the Tabla—Turkeys grow very slowly ; there- iore, the earlier they are hatched the better when it is necessary that they should attain their full growth by Christmas. They need plenty of liberty and good feeding from the day of their hatching until they come to the fattening shed. A roomy shed, open to the south, should be selected for the purpose, for these birds thrive best when kept warm and dry. The shed should be supplied with low perches, kept scrupulously clean, and provided with means for excluding the light. They are usually fed twice a day ; in the morning on a mixture of meals, such as ground oats, barley-meal, sharps or pollard, and a little maize, moistened with separated milk. The afternoon meal sometimes con5 sists of whole corn, previously soaked in hot water and given to them whilst warm, or it may be simply a repetition of the morning’s meal. The addition of fat helps to make the flesh of the birds white, and a certain amount of flint grit is necessary to their well-being. They should not be permitted to see fowls at liberty while under restraint themselves, otherwise they are apt to fret and refuse their food. Fattening Ducks for the Tabla—The secret of Success in fattening ducks consists in starting the process almost as soon as they are hatched, in GENERAL OBSERVATIONS ON BIRDS 667 order to have them ready before their first moult, which takes place when they are about ten weeks old. The Aylesbury “ duckers,” as the duck fatteners are called, get their ducklings to scale four pounds and over when eight or nine weeks old. Ducklings should be bedded on straw in an airy shed, kept clean and only let out to feed, when they should have all they will eat and drink, and then be driven back to the shed The food should be mixed fairly moist, and consist of mixed meals, ground oats, biscuit-meal, barley-meal, sharps or well-boiled rice, to which a little fat is added. They should not be permitted to swim, and should be sheltered from the sun. As soon as the adult quill-feathers appear on their wings, they go back in condition and are troublesome to pluck ; therefore, unless killed before that stage is reached, they should be turned out, and kept until about three or four months old. Flint grit should be put in their water-trough while they are fattening. Fattenlng Geese for the Table.—-Goslings are generally allowed their liberty during the summer, and have little food except the grass they gather. It is not advisable to shut them up when the time comes to fatten them ; they should simply be well fed morning and evening, and permitted to range at liberty and eat all the grass possible, for grass forms a considerable portion of their food. A mixture of boiled rice, sharps and various meals should be given them in the morning, and maize or wheat at night, the latter being put in the water-trough. They should be allowed all the food they will eat for three or four weeks before killing. If shut up they can be made fatter ; but fat geese are not desirable, for they lose too much weight in cooking. To Choose Poultry.--When fresh, the eyes should be clear and not sunken, the feet limp and pliable, stifl dry feet being a sure indication that the bird has not been recently killed ; and if the bird is plucked there should be no discoloration of the skin. Fowls, when young, should have smooth legs and feet ; the cock bird is young when it has smooth legs and short spurs ; hens when young have smooth legs. The bones of all young birds are soft and gelatinous, and they always harden with age ; the end of the breast- bone when young is soft and pliable ; when otherwise, it may be accepted as sure evidence of the advanced age of the bird. The signs of an old fowl are its stifl, horny-looking feet, long spurs, dark-coloured and hairy thighs, stiff beak and bones. Game fowls, and those with dark-coloured legs, are better for roasting than for boiling. \Nhite fowls, such as Dorkings, are more suitable for boiling. Turkeys.—Turkeys, when young, have short spurs and smooth black legs ; when the legs are pale, or reddish and rough, and the spurs long, these marks may be taken as sure indications of age. When freshly killed the eyes should be full and bright. Norfolk turkeys are considered the best ; the cock bird is usually selected for roasting, and the hen for boiling. Geese and ducks when young have yellow feet and bills ; as they 668 HOUSEHOLD MANAGEMENT grow old they become darker and reddish in colour. The feet of freshly killed geese and ducks are moist and soft, but, like those of fowls and turkeys, they become dry and stiff when they have been killed some time. RECIPES FOR COOKING POULTRY. CHAPTER XXIII rr45.—CANNELONS 0F CHICKEN. (Fr,—Cannelons de Volaille.) lngredlents.—Chicken croquette mixture, No. 11 5. rough pufi paste, an egg, breadcrumbs, frying-fat. Method.-Roll out the paste as thinly as possible, and cut it into ,1} or 1} inch squares. Place a little chicken mixture in the centre of each square, and roll up rather tightly. Coat them carefully with egg and breadcrumbs, fry in hot iat until lightly-browned, then drain well, and serve garnished with crisply fried parsley. Tlme.--To fry, 5 minutes. Average Cost, 2d. to 3d. each. Allow 2 or 3 to each person. Seasonable at any time. rr46.——CANVASBACK, BOILED. See “American Cookery.” n47.--CAPONS AND POULARDES, r0 DRESS. The male fowl, the capon, and the female bird, the poularde, are both, by treatment while young, made incapable of generating, with the result that their size is increased, and they become fatter than ordinary fowls. The flavour of the poularde is considered more delicate than that of the capon, but the latter is the larger bird. They may be boiled, braised, roasted, or otherwise dressed, according to the directions given for cooking chickens and fowls. 1148.-—CHAUDFROID OF CAPON. Boil a ready trussed bird in seasoned white stock. Drain and let it get cold, then untruss and mask completely with white chaudiroid sauce (see No. 136). Decorate tastefully with fancifully cut slices of truffle, then mask with a thin layer of aspic jelly. Dish up, insert one or two hatchet skewers, garnish with salad, and serve. use 670 HOUSEHOLD MANAGEMENT n49.—CHICKEN A LA MARENGO. (Fr.—-Poulet sauté a la Marengo.) Ingredients.—r chicken, 1- of a pint of salad-oil, 1 pint of Espagnole sauce (see Sauces, No. 244), the pulp of 2 ripe tomatoes, § 8 glass 0f sherry, 1 dozen preserved mushrooms, 6 stoned olives, r trufi’ie, salt and pepper, fleurons for garnish. Methodr—Divide the chicken into neat pieces, and try them in salad- oil until nicely browned,then drain well and pour away the oil. Heat up the Espagnole sauce with the tomato pulp.’ replace the chicken in the stewpan, add the sherry, mushrooms and ‘olives whole, the trufiie cut into large pieces, and simmer gently for three quarters of an hour, or until the chicken is tender. When done, pile in the centre of a hot dish, strain the sauce over, and garnish with the mushrooms, olives and truffle. Place a few fleurons, i.e., half-moon or crescent-shaped pieces of puff pastry, or croutes of fried bread, round the dish. Tlme.—About 1} hours. Average Cost, 5s. 6d. Sufficient for 3 or 4 pemons. Forum—The name sometimes applied to birds of large size, but more usually restricted to those of the genus Galina, of which the domestic fowl is a familiar example. Such birds form a typical group of Rasores, or “ scratchers.” The{ are furnished with strong beaks and claws, and the eads of the males are distinguished by a com , brightly coloured and frequentl erectile, their legs are provided with spurs used in conflict, the cork being a very pugnacious hir and resenting the pre- sence of a rival. The plumage of the male bird is much more brilliant than that of the female, except in the case of the pure white breeds, the long feathers of the cock's tail, with their graceful curve, adding beauty to the appearance of the bird. The fowl is interesting from its susceptibility to variation under domestication. Its original habitat a pears to have been Eastern Asia and the Malayan Archipelago. The Bankiva Jungle Fowl: a native of java, is supposed to have been the original stock from which the domesticated varieties have been derived. Among the numerous breeds or varieties are the Common or Barndoor fowl, a bird of no special breed, but repre- senting interbreeding between various varieties : the Cochin-China fowl the Polish fowl, the Spanish fowl, the Hamburg, the Dorking, the Bantam and the Game fowl. 0 term chicken is applied to the oung female bird, from the period it is hatched until it is four months old; after that age until ey begin to lay they are called pullets, and subsequently hens, 1150.-—CHICKEN, BOILED, TURKISH STYLE. (F r.—Poulet Bouilli a la Turque.) Ingredients.—r chicken or fowl, } a lb. of boiled rice, f a pint of tomato sauce (see Sauces No. 281), 1 oz. of butter, ; teaspoonful of cornfiour, r finely-chopped shallot, salt and pepper. Method.--Boil the chicken and cut it into neat joints. Melt the butter, fry the shallot slightly, add the tomato sauce, and when thor- oughly hot put in the pieces of chicken, and simmer very gently for 25 minutes. A few minutes before serving add the cornfiour previ- ously blended with a little cold water. Arrange the chicken neatly in a border of boiled rice, strain the sauce over, and serve. Tlme.—From I} to 1} hours. Average Cost, 35. 6d. to 4s. Sumclent for 5 or 6 persons. 11 51.——CHICKEN, BOMBS OF, (Fix—Petites Bombes de Volaille.) lngredients.—} a 1b. of raw chicken, 1 oz. of fiour, } an oz. of butter, RECIPES FOR cooxmc POULTRY 671 } a gill of water, 3 whites of eggs, 2 tablespoonfuls of cream, chopped parsley, salt and pepper, } a pint of Béchamel sauce (see Sauces, N o- 178) Method.--Pass the chicken 2 or 3 times through a mincing machine, or chop it finely. Melt the butter in a small stewpan, stir in the flour, add the water, boil well, then turn the panada or culinary paste on to a plate to cool. Pound the chicken in a mortar until smooth, adding the panada gradually, and each white of egg separately. Season to taste, and rub through a fine wire sieve. Have ready the bomb moulds thickly coated with clarified butter, and sprinkle their entire surface with chopped parsley. Whip the cream slightly, stir it lightly into the chicken purée, and pipe the mixture into the moulds. Place them in a stew-pan containing boiling water to about half their depth, cover with a buttered paper, put on the lid, and cook gently for 20 or 25 minutes. Arrange them in 2 rows on a hot dish, pour the hot sauce round, and serve. Tlme.-—About 20 minutes, to cook the bombs. Average Cost, 38. 6d. to 48. Sufficient for to or 12 bombs, according to size. 1152.——CHICKEN CREAMS (Cold). (Fm—Petites Cremes de Volaille a la Gelée.) Ingredients—l» a lb. of cooked chicken, 2 tablespoonfuls of white sauce, 1, tablespoonful of sherry, } a gill of thick cream, f a pint of aspic jelly, 4 sheets of gelatine, dressed salad. For coating the moulds; aspic jelly, cream, small green peas, truffle, chili, or other decoration. Method—Coat the moulds thinly with aspic jelly, decorate them tastefully with truflie, or whatever is preferred, set with aspic jelly, then line with aspic cream, made by combining cold liquid aspic jelly and cream in equal quantities. Chop the chicken finely, pound in a mortar until smooth, adding seasoning, white sauce, and sherry by degrees. Rub through a fine wire sieve, then add the nearly cold aspic jelly (in which the gelatine must have been previously dissolved), and the cream stifliy whipped, mix all lightly but thoroughly together, and turn into the moulds. When cold serve on a bed of dressed salad, or a border mould of salad (No. 2383). Average Cost.--3s. to 3s. 6d., exclusive of the chicken. Sufficient for 8 or 10 small moulds. Tn: Donlrruo derives its name from the town of that name in Surrey, where the breed exists in large numbers and in great perfection. The colour of the true Dorking is pure white ; the bird is long in the body and short in the legs. A characteristic feature of the Dorking is its possession of ve claws on each icot; the extra claw is not, however, sufficiently long to encumber the foot or cause the fowl to “ drag ” its nest. It has been a sub'ect of dispute from what particular breed the Dorking is derived, some contending that the Poland wl is the progenitor of the Dorking, basing the assertion on the resemblance of the shape of the latter to the former, and the fact that the Pwiand cock, although sombre in hue, will occasionally beget thorough white stock from Docking sens. 67: 1101151211011) MANAGEMENT 1153.?CHICKEN, BOUDINS OF. (Fr.-—Boudins de Volaille a la Richelieu.) ' Ingredients.—For the farce, or stufing : i a lb, of raw chicken, 1 oz. of flour, 1 oz. of butter, } a gill of stock (made from chicken bones), 1 egg, salt and pepper, nutmeg. For the salpicon, or mince of game or poultry: 1 sweetbread, or a few lambs’ throat breads, 1 slice of tongue, 6 preserved mushrooms, 1 large truffle, 3 or 4 tablespoonfuls of white sauce, egg. breadcrumbs, frying-fat. Method.--Melt the butterin a small stewpan, stirin the flour, add the stock, boil well, then turn the panada, or culinary paste, on a plate to cool. Chop the chicken meat finely, or pass it through a mincing machine, pound it in the mortar until smooth, adding the panada and egg grad- ually, then season to taste, and rub through a fine wire sieve. Blanch and cook the sweetbread in stock, out it and the tongue, mushrooms and trufiie into small dice, moisten with the white sauce, and season well. Have ready 8 or 10 boudin or quenelle moulds well coated with clarified butter, line them evenly and rather thickly with the chicken farce, fill with the salpicon, cover with farce, and smooth the surface withahot,wet knife. Place them in asauté-pan, surround them to half their depth with boiling water, cover with a buttered paper, and cook in a moderate oven from 2 g to 30 minutes. Unmould, and, when cool, coat carefully with egg and breadcrumbs, and fry until golden-brown in hot fat. Drain well, arrange neatly on a folded serviette or dish- paper, and serve with hot ravigote or other suitable sauce. Time.-To cook, from 25 to 30 minutes. Average Cost, 4s. 6d. to gs. Sufficient for 8 or 10 boudins. 1154.—-CHICKEN, CASSEROLE OF. (Fr.—-Pou1et en Casserole.) Ingredients.--r chicken, 4 to 6 oz. of streaky bacon, 2 ozs. of but- ter, I shallot, finely-chopped, 2 tablespoonfuls of coarsely-chopped mushrooms, preferably fresh ones, stock, I 02. of flour, salt and Pepper- Methom—Divide the chicken into neat joints. Heat 1 oz. of butter in a casserole just large enough to hold the chicken, and fry in it the bacon cut into strips. Then put in the chicken, add the shallot and mushrooms, cover, and cook slowly. Turn the pieces over, and when both sides are nicely browned, add stock to barely cover, and season to taste. Knead the flour and the remaining oz. of butter together, and add the mixture in small pieces, about I 5 minutes before serving. The chicken should be served in the casserole, but it may, if preferred, be turned on to a hot dish. Time—From 1} to 1} hours. Average Cost, 3s. to 4s. Sufficient for 4 or 5 persons. Seasonabie at any time. POULTRY. 1. Chicken Chaudfroid. 2. Chicken Quenelles and Peas. 3. Fricassée of Chicken. 39 Z ENTREES. I. Mould of Chicken. 2. Quenelles of Quail (Cold). 3. Escalops 0f Partridge. u w ' a: .A-.. l. and. 40 RECIPES FOR COOKING POULTRY 673 1155.--—CHICKEN CREAM. (F r.-—Créme de Volaille.) Ingredients—i a lb. of raw chicken, free from bone and skin, i of a pint of thick Béchamel sauce (see Sauces No. I 78), j» of a pint of double cream, 1 egg, salt and pepper, truffles. Method—Chop the chicken meat finely, pound it in a mortar until smooth, adding the egg and white sauce gradually, and pass the in- gredients througha wire sieve. Whip the cream stiflly, stir it lightly in, and season to taste. Turn the mixture into 1 large or 6 or 7 very small buttered moulds and steam gently until firm. Dish up and sauce over. Serve garnished with truffles, and send a boat of Béchamel or other suitable sauce to table separately. ’l‘lme.--To steam in ! mould, about 30 minutes; in small moulds, about 25 minutes. Average Cost, 3s. to 3s. 6d. Sufficient for 8 or 9 persons. Seasonable at any time. Pancrttsn Hsueuao.-'i'his variety of the Hamburg fowl is of two colours, golden and silver and is very minutely marked. The hens of both these varieties have the body penci lled across with several bars of blac --hence the name—and the hackle in both sexes of good breed is perfectly tree from dark marks. The cocks do not exhibit the pencillings, but are white and brown respectively in the golden or silver birds. The Pencilled Hamburgs are compact in form, and sprightly and grace- ful in their attitudes. The hens lay abundantly, but are not sitters. They are imported in large numbers from Holland, and are also bred in England, the latter being much superior in size. These birds are known in various parts of the country as “ Chitte ate," “ Creoles ” or “ Corals," " Bolton bays and greys," and in some parts of Yorkshire are d “ Corsican fowls.” It56.—-CHICKEN, CREPINETTES OF. (Fr.---Crepin- ettes de Volaille.) Ingredients.--4 ozs. of cooked chicken, 2 oz. cooked ham, 4 button mushrooms, 1 truflle, r yolk of egg, 2 or 3 tablespoonfuls of thick white sauce; salt and pepper, pig’s caul, 1» a pint of brown sauce (see Sauces). Method.—Cut the chicken, ham, mushrooms, and trufile into shreds about 1 inch in length, add the yolk of egg to the hot sauce, season to taste, put in the shredded ingredients, stir by the side of the fire for a few minutes, then put aside until cold (this is called the Salpicon). Wash the caulin salt and water, dry it, and cut it into 4-inch squares. Enfold a dessertspoonful of the mixture in each piece of caul, form into a round shape, and either bake them in the oven for 6 minutes, and brush them over with warm glaze, or coat them with egg and bread crumbs, and fry in hot fat. Serve on a bed of spinach or purée of green peas, and pour the sauce round. Tlme.--About 1 hour. Average Cost, 18. 9d. to as. Sufficient for about 4 or 5 persons. Tns BAITAII.-—Thi5 small variety of the game fowl h noted for its elegant appearance, animat'on, plumage and spirited courage, which, despite its diminutive size, it displays to a remarkable degree especially when defending ts progeny. Like the game bird, its orig: habitat is the East, and it is supposed to have derived its name from Bantam, in Java. The black and nankeen varieties are considered to be the best. 674 HOUSEHOLD MANAGEMENT mgr-CHICKEN, CROQUETTES OF. (FL—Cro- quettes de Volaille.) Ingredients.--6 to 8 ozs. of cold thicken 0r fowl (boned), 2 025. of cooked ham or tongue, } of a pint of stock, 1 oz. of butter, 1 oz. of flour, I tablespoonful of cream, I teaspoonful of lemon-juice, 6 button mush- rooms, : truffle, salt and pepper, egg, breadcrumbs, frying~fat. Methodfl-Chop the chicken and ham or tongue finely, cut the mush~ rooms and truffle into small pieces. Melt the butter, fry the flour without browning, add the stock, and cook well. Stir in the chicken, ham or tongue, cream, lemon-juice, mushrooms and truMe, season with salt and pepper, and turn on to a plate to cool. Make into corks shaped croquettes, coat carefully with egg and breadcrumbs, and fry until lightly browned in hot fat. Time.--r hour. Average Cost, rs. 6d. to 2s. Suiiloiont for about 6 persons. I!58.—CHICKEN KROMESKIS. (Fr. Cromes Quis de Volaille.) lngredients.---Make a salpicon as directed in the preceding recipe, as many small very thin slices of bacon as there are cork-shaped pieces of the mixture. For the batter: 2 tablespoonfuls of milk, 3 table- spoonfuls of flour, 1 tablespoonful of salad-oil or oiled butter, 1 egg, salt, frying-fat. Method.—-Mix the above ingredients into a smooth batter, and add to it I saltspoonful of salt. Wrap each piece of the chicken mixture in a slice of bacon, dip into a light batter prepared from the above named ingredients, and fry in a deep pan of hot fat. Drain, and serve garnished with parsley. Time.--1 hour. Probable 00st, :3. 9d., to 23. Sufficient for about 6 persons. 1159.-CHICKEN, CUTLETS 0F. (Fr.—C6telettes de Volaille.) Ingredients.—-} a lb. of cold chicken, 1» of a pint of white sauce, 1 oz. of butter, } an 02. of flour, the yolks of 2 eggs, Q a shallot finely-chopped, salt and pepper, nutmeg, egg, breadcrumbs, frying-fat. Method.—-Chop the chicken finely. Fry the shallot and flour in the butter without browning, add the stock, and boil well. Put in the chicken, add nutmeg, salt and pepper to taste, stir over the fire until thoroughly hot, then add the yolks of eggs, and cook the ingredients for 2 or 3 minutes longer. Cool the mixture ; when firm, shape into cutlets, egg and crumb them, and fry in deep fat. Drain well, arrange them in a close circle on a dish paper, garnish with fried parsley, and RECIPES FOR COOKING POULTRY (>75 serve hot, 2 to 3 oz. of lean ham, finely chopped, may be added to the chicken if liked. Tlme.—-r hour. Average Cost, 2s. 9d. Sumelent for about 7 persons. Ir6o.--CHICKEN, ESCALOPES 0F. (Fr.—-Escalopes de Poulet.) lngredlents.-~The legs of alarge uncooked chicken, i alb. of lean veal, } of a lb. of bacon (a corresponding amount of sausagemeat may be substituted for the veal and bacon), 6 mushrooms, 1 trufile, a yolks of eggs, 1 pint 0i stock, 3 ozs. 0f butterm} ozs. of flour, 1 tablespoonful of sherry, a few drops of lemon-juice, 1 onion, 1 carrot, § a small turnip. I strip of celery. a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, spinach purée. Method.—When veal and bacon are used, chop and pound them smoothly, then rub through a fine sieve. Add to this puree of meat the mushrooms and truflle cut into dice, season well with salt and pepper, and bind with the 2 yolks of eggs. Bone the legs, stufi with the prepared farce or stufing, shaping them as muCh like a roll as possible. Put 1} ozs. of butter and the sliced vegetables into a stew- pan, lay the chicken legs on the top, cover, and fry gently for 20 minutes. Add stock to i the depth of the vegetables, place a buttered paper over the chicken legs, put on the lid, and cook gently for 1 hour. Mean— while, melt the remaining butter, stir in the flour, and cook over the fire until a brown roux, or thickening, is formed. When the chicken legs are sufficiently cooked, remove them and keep them hot ; strain the stock on to the brown roux, stir until boiling, simmer for 20 minutes, then add the sherry and lemon-juice,season to taste, and keep hot until required. Cut the chicken legs into finch slices, arrange them slightly overlapping each other on the bed of spinach, strain the sauce round, and serve. Tiara—About 1} hours. Average Cost, 3s. Sumclent for 5 or 6 persons. II6I.—-CHICKEN FOR INVALIDS. See “ Chicken, Ramakins of,” No. 1186. " Chicken, Small Souffle of,” No. 1193. “ Chicken, Souffle of,” No. 1194. " Chicken Panada," No. 1178; also Chapter on “ Invalid Cookery.” Tn: Paammucosn Bartram—Sines the Bantam was introduced into Burem it has differ sntiated into several varieties, all more or less elegant, and some remarkable for their beautv. The Bantam should be oi small size, but vigorous and brisk, exhibiting in its movements statelineas and grace. The most popular variety is remarkable for the uni 0t beams of the legs, whi¢ h are plumed to the toes with stiff long feathers, brushing the ground. This variety is rare in its pure state. Another variety is red with a black breast and single dentated comb, with smooth hunt and of s dusky colom'. When this variety is pure it is a game fowl in miniature, both as regards courage and spirit, and is as handsome as it is spirited, There is also a pure white breed. which possesses the same characteristics. 676 HOUSEHOLD MANAGEMENT II62.--CHICKEN FORCEMEAT. (Fr.—-Farce de Volaille.) lngredlents.--} a lb. of raw chicken, free from bone, 102. of flour, 1 oz. of butter, 1 egg, 1} a gill of chicken stock, salt and pepper, nutmeg. Method.—Melt the butter, stir in the flour, add the stock, boil well and let the panada or culinary paste cool slightly. Cut up and pound the chicken meat in the mortar until smooth, adding the egg, and the panada by degrees. Season to taste, rub through a fine wire- or hair sieve, and use for quenelles, cutlets, boudins, bombes, timbales, etc. Before moulding or shaping the farce, its constituency should be tested, and if found too firm a little cream may be added. II63.-—C.HICKEN FRIED IN BATTER. (Fr.—Frican- delles de Volaille.) Ingredients—Chicken mixture as for croquettes of chicken, No. It 57, egg, breadcrumbs, frying-fat. For the batter : 4 ozs. of flour, } a pint of milk, 1 egg, 1 saltspoonful of salt. Method.—-Make the chicken mixture as directed. Mix the flour, milk, egg and salt into a smooth batter, and prepare some very thin pancakes. As each one is fried, spread the meat preparation over one side and roll up tightly. When cold, cut across into 2 or 3 pieces, about 1} inches in length, coat with egg and breadcrumbs, and fry in deep fat. Drain well, and serve garnished with fried parsley. Tlme.--r hour. Average Cost, from 18. 6d. to as. Sumeient for 7 or 8 persons. 1164.—CHICKEN, FRICASSE'IED. (Fr.—Fricassée de Volaille.) Ingredients—1 boiled chicken, 1 pint of Béchamel sauce (see Sauces), i a gill of cream, the yolks of 2 eggs, the juice of I lemon, salt and Pepper. Method.—Cut the chicken before it is quite cold into neat joints. Make the sauce as directed, put in the pieces of chicken, let them remain until thoroughly hot. Add the yolks and cream previously blended, and stir by the side of the fire until the sauce thickens, without boiling. Season to taste, add the lemon-juice, arrange neatly on a hot dish, and strain the sauce over. The dish may be garnished with truffle or cooked green peas, and the fricassée served in aborder of mashed potato if desired. Tlme.-—About { of an hour, after the chicken is boiled. Average Cost, 3s. 6d. to 4s. 6d. Sumelent for 5 or 6 persons. RECIPES FOR COOKING POULTRY 6"7 1 I!65.-~CHICKEN, FRITOT OF. (F1.-Fritot de Poulet). Ingredients.—Cold chicken, either roast or boiled. For the marinade or liquor : 2 or 3 tablespoonfuls of salad-oil, r tablespoonful of lemon- juice, 3 teaspoonful of finely-chopped onion, .1 teaspoonful of finely- chopped parsley,-} a teaspoonful of powdered mixed herbs, } of a tea- spoonful oi salt, {- of a teaspoonful of pepper. For the batter : 4 ozs. of flour, 1- of a pint of tepid water, 1 tablespoonful of salad-oil, the whites of 2 eggs, I saltspoonful of salt, frying-fat. Method.-—Cut the chicken into small joints, remove the skin, trim the pieces neatly, place them in a deep dish, pour over the marinade, and let them remain in it for 1} hours, turning them frequently. Mix the flour, salt, water, and salad-oil into a smooth batter, let it stand for 1 hour, then stir in lightly the stifliy-whisked whites of eggs. Drain the pieces of chicken well, dip them into the batter, and fry until nicely browned in hot fat, Drain from the fat, arrange neatly on a dish- paper, garnish with crisply-fried parsley, and serve. Tartare or tomato sauce should be served separately in a. sauceboat. 'l‘lme.--Alt0gether, 2 hours. Average Cost, 3s. 6d. to 4s. 6d., when a large chicken is used. Sufficient for 5 or 6 persons. Sin Ions Sraaronr’s Banana—This celebrated breed, which Sir John Sebright, after many years of careful experiment, brought to perfection, is considered to be the best and most beautiful of Bantam fowls, The bird is very small, with nnfeathered legs, and a rose-comb and short hackles. Its plumage is gold or spangled, each feather being of a golden-orange or a silver-white colour, with a glossy jet-black margin. The tail of the maleis folded like that of thehen, with the sickle feathers shortened nearly or quite straight, and broader than in other varieties of the Bantam. It possesses high courage and has a singularlytmd, erect and gallant carriage, throwing back the head until it nearly touches the two upper fea of the tail' Halt-bred birds of this kind are not uncommon, but the pure breed 3 highly valued. II66.-CHICKEN GRILLED WITH MUSHROOM SAUCE. (Fr.-—Poulet Grille aux Cham- pignons.) Ingredients.--r chicken, 1» lb. lean raw ham, 1} a pint of Espagnole sauce (see Sauces, No. 244), 2 dozen button mushrooms, salad-oil or oiled butter, a croiiton of fried bread. Method.—Divide the chicken into pieces convenient for serving. Make the Sauce as directed, add to it the mushrooms, season to taste, and keep hot until required. Cut the crofiton to fit the dish, and fry it until lightly browned in hot fat. Cut the ham into short pieces and fry it. Brush the pieces of chicken over with salad-oil or oiled “butter, and grill them over or in front of a clear fire. Arrange neatly on the crouton, strain the sauce round, and garnish with groups of mush- rooms and ham. Time.—To grill the chicken, about 15 minutes. Average Cost, 5s. Sumeient for 4 or 5 persons. 678 HOUSEHOLD MANAGEMENT 1167.--CHICKEN GUMBO. (See American Cookery.) r 168.--CHICKEN ITALIAN. (F r.-Poulet a l’Italienne.) See “ Chicken with Italian Sauce," No. 1204. II69.-—-CHICKEN JELLY. (Fr.--—Gelée de Volaille.) Ingredients.—r chicken or fowl, salt and pepper. ‘ Method.—Cut the chicken into small pieces and put them into a stewing-jar with about I pint of water and a little salt and pepper, and cook it in a moderately cool oven for 2 hours. Cut the flesh ofi the breast, wings and legsin thin slices, replace the bones and trimmings in the stew-j ar, and cook as rapidly as possible on the stove for i an hour. Meanwhile arrange the slices of chicken in a mould or piedish, leaving a space at the sides, and as much space as possible between the layers, to be afterwards filled with stock. When the stock is ready, strain it, season to taste, let it cool slightly, and pour it over the chicken. Turn out when cold, and serve as a breakfast or luncheon dish. 'l'lme.—To cook, about 2} hours. Average Cost, 2s. 6d. to 33. 6d. Sulllclent for 1 mould of medium size. Seasonable at any time. Tn: Poznan—This bir a native of Holland, is a great favourite with fowl-keepers, from the great number of eggs wh' the birds of this variety produce, a circumstance which has caused Polands in man ts to be known as the " everlasting layers.” From observation of the number offlifl‘ produce; authis prolifictowl, itwas lound that inone vearfive hens laid noless than 503 eggs, the average weight of each egg was s oz. and 3 drachrns the total weight 0! the whole, exclu- sive of the shells, amounting to 501 lb. The common black breed is plain in [appeal-anon, and has a bush crown of white feathers: other varieties, as the “ silver-spam; ’ and the “ gold- spangleti” are handsome birds. The Poland is easily fattened, and its flesh is considered to be more juicy and oi a richer flavour than many other (owls. rr7o.—CHICKEN KLOPPS. See “ Indian Cookery." II7I.-—CHICKEN LEGS AS CUTLETS. (F r.— Cuisses de Volaille en C6telettes.) Ingredients.-—Chickens’ legs, slices of bacon, stock, Espagnole sauce (see “ Sauces,” No. 244), 2 onions sliced, 2 carrots sliced, 1 small tur~ nip sliced, 8 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper. Methods-Remove the thigh bones, but leave the drumstick, season the legs with salt and pepper, and fold the skin under. Shape as much like a cutlet as possible, enfold each leg in a piece of muslin, and fasten scourely. Put the vegetables, bouquet-garni and pepper- corns into a stewpan, nearly cover them with stock, and lay the legs on the top. Cover each one with a slice of bacon, place a greased paper over the whole, put on a close-fitting lid, and cook gently for about 1 hour. Remove the muslin and serve with the sauce poured over, or they may be glazed and have the sauce poured round. If preferred, RECIPES FOR COOKING POULTRY 679 the legs may be enclosed in a pig’s caul, instead of muslin, in which case they should be browned in a hot oven, and glazed before serving. Tlme.—To braise, from r to 11- hours. Average Cost, accessories to 4 chicken legs, about is. Allow 1 leg to each person. Seasonable at any time. II72.-—CHICKEN LEGS, STUFFED. (Fr.—Cuisses de Volaille Farcies.) Ingredients.--The legs of a cold fowl, r tablespoonful of sweet oil, 2 tablespoonfuls oi breadcrumbs, § a teaspoonful of finely-chopped sweet herbs, § a teaspoonful of finely-chopped lemon rind, 2 slices of onion (blanched and chopped), I teaspoonful of finely-chopped parsley, 1 egg, 4 slices of streaky bacon, 2 slices of toasted buttered bread, salt and pepper. Method—Cut each leg into 2 joints, and saw ofi the drumsticks, place them on a plate, season with pepper and salt, and moisten with a little sweet oil. Put the breadcrumbs, lemon rind, sweet herbs, onion and parsley in a basin, mix well, moisten with the yolk of an egg and season with a pinch of salt and a tiny pinch of cayenne. Drain the chicken’s legs, cover each with the fares or stulfing above prepared, then wrap up in a slice of bacon, tie with twine, or skewer them securely. Place them on a greased baking-tin or sauté- pan, and cook in the oven for about 20 minutes. Cut each slice of toasted bread in two, trim neatly, dress the chicken’s legs on these, dish up, garnish with a few sprigs oi curly parsley, and serve hot. Tlme.--To cook, about 20 minutes. Average Cost, rs. 6d.to 1s. 9d. Sullielent for 2 or 3 persons, Tn: Sew Ta-oorr, on Fowu or run Sum-am—This fowl which was first introduced into Eng- land in r854 from Constantino le takes its name from the 'Iurkish saras', “ sultan’s palace," and lapooh, “ iowl." They are liv y birds, excellent layers, but not good sitters, and their eggs are large and white in colour. In sin they resemble the English Poland bird and have a white and flowing plumage, a full-sized compact Poland tuft on the head, are muflled, have a full-flowing tail, short well-feathered legs, and 5 toes on each foot. Their comb is peculiar, consisting only of two little points, and their wattles are small. The colour of the bird is pure white. 1173.--CHICKEN LIVER PATTIES. (Fr.—P5.tés de Foie de Volaille.) lngredlents.—Chicken livers, butter, brown sauce (see “ Sauces,” No. 233), rough puff paste, salt and pepper. Methods—Remove the gall and wash and dry the livers, cut them into rather small pieces, and toss them in hot butter over the fire for about 5 minutes. Have ready some patty-pans lined with thinly rolled out paste, fill them with liver, season highly with salt and pepper, and add a little brown sauce. Cover with paste, brush over with beaten egg. and bake in a moderately-hot oven for about 20 minutes, and serve either hot or cold. Tlme.--To bake, about 20 minutes. Average Cost, 2d. each. Allow 1 to each person. Seasonable at any time. 680 HOUSEHOLD MANAGEMENT n74.-—CHICKEN LIVERS 0N TOAST. See Chapter on " Savouries.” n75.—CHICKEN, MAYONNAISE OF. (Fan—Mayon- naise de Volaille.) Ingredients.--r cold boiled chicken or fowl, 1 of a pint of Mayonnaise sauce (see Sauces, N o. 201), 1- of a pint of aspic jelly, dressed salad. Method—{Iut up the chicken into small joints, remove all the skin and ends of bones, and shape the pieces as neatly aspossible. Dissolve the aspic jelly ; when cool enough, add it to the Mayonnaise sauce and mask the chicken. To facilitate the masking process place the pieces of chicken on a wire tray and pour over the sauce carefully by means of a tablespoon. \Vhen the sauce is set, decorate tastefully with trufile and chervil, and mask with a thin layer of liquid aspic. Arrange neatly on a dish on a bed of dressed salad, and garnish the side of the dish with sprigs of endive, slices of cucumber and blocks of aspic jelly. Time—About 1 hour. Average Cost, 3s. 9d. to 5s. Sufficient for 5 or 6 persons. 1175a.—-CHICKEN, MEDAILLONS OF. Flatten out the breast and wing portions of a large chicken or fowl, shape them neatly, poach in white stock, and press. Trim these into rounds and out similar rounds of hard-boiled white of egg and ham', then sandwich these together with aspic jelly and meat glaze, then mask with aspic cream and decorate; Prepare a ham mousse, mixed with peeled and chopped walnuts and tongue, and set in a flat border mould coated with lemon-flavoured Mayannaise. Dress the medaillons on this and decorate suitably with salad, etc. r:76.—CHICKEN, MINCE OF, BREADED. Ingredients—i a lb. of coarsely-chopped cooked chicken, free from bone, 2 tablespoonfuls of finely-chopped cooked ham, 1- a pint of Bécha¢ mel sauce (see Sauces, N o. 178), breadcrumbs, butter, nutmeg, salt and Pepper- Method.--Mix the chicken and ham together, stir in the sauce, which should thoroughly moisten the whole, otherwise more sauce must ’be added. Season to taste, add a pinch of nutmeg, and turn the mixture into 6 or 8 well-buttered Scallop shells. Cover lightly with breadcrumbs, add 2 or 3 small pieces of butter, bake in a moderately hot oven until nicely browned, then serve. Time.--To bake, from 6 t08 minutes. Average Cost, 8d., exclusive of the chicken. Seasonable at any time. r:77.—CHICKEN, MINCED. (Fr.-—Poulet Emincé.) Ingredients—Cold chicken; to each 1 lb. allow 1 oz. of butter, 30:. of flour, } a pint of stock, salt and pepper, poached eggs. RECIPES FOR COOKING POULTRY 68: Method.—Chop the chicken finely, boil the bones and trimmings for at least 1} hours, and use the stock for the sauce. Melt the butter, Stir in the flour, add the stock and boil gently for 20 minutes. Season to taste, add the minced chicken, draw the stewpan aside, then let it remain until the contents are thoroughly hot, and serve garnished with neatly poached and trimmed eggs. Time.--Allow { of an hour, after the stock is made. Average Cost, rs. 3d., exclusive of the chicken. Allow 1 lb. of chicken and 6 eggs for 4 or 5 persons. 1 I78.--CHICKEN PANADA. (F r.--Panade de Volaille.) Ingredients—4 to 5 ozs. of raw chicken, 4} a gill of cream, pepper and salt. Method.-Pass the chicken freed from skin and bone 2 or 3 times through a mincing machine,then place it in a buttered jar, cover closely, stand the jar in a saucepan containing a little boiling water, and sim- mer gently for nearly 1 hour. Pound the chicken in a mortar, adding the liquid in the jar, season to taste, and pass the mixture through a wire sieve. Whip the cream slightly, stir in the chicken preparation, and serve on toast or in ramakin cases. If preferred, the panada may be heated in a saucepan, and served on hot buttered toast. Time.--To cook the chicken, about I hour. Average Cost, about rs. 8d. Sufficient for 2 persons. Seasonable at any time. Ecos ion Harcnmo.- Eggs intended for hatching should be removed as soon as laid, and placed in a dry, cool place. Choose those that are nearly of the same size, for, as a rule, eggs equally thick at both ends contain a double lk, and are worthless. Eggs intended for hatching should not be stored longer than a month; t is preferable to keep them a less time. In winter nine to eleven eggs are sufficient to place under a hen; in warmer weather this number may be increased to thirteen, and if it be very hot to fifteen. The eggs should be carefully tested b candle light when thev have been sat upon for a few days; the seventh or eighth evening will sufficiently early. All clear eggs should be removed; they wril serve excellently for puddings, etc. The fertile eggs should be opaque or clouded, and must be careful! replaced under the hen without shaking. If during incubation an egg should be broken, it must removed, and the remainder taken out and cleansed in tepid water, otherwise the contents of the broken egg will cause the others to cling to the hen's feathers, and they too may become fractured. Many eggs are now hatched by artificia incubators, at a steady temperature of ror' to r04°. It is important that eggs hatched in this manner should be fresh. tr79.-—CHICKEN PATTIES. (Fr.—Bouchées a la Reine.) lngredients.--4 to 6 ozs. of cold boiled chicken, 2 ozs. of cooked ham, 6 button mushrooms, 1 truffle, r teaspoonful of lemon-juice, salt and pepper, 1- of a pint of Béchamel sauce (see Sauces, No. 178), puff paste. Method.--Chop the chicken and ham not too finely, cut the mushrooms and truflle into small dice, and mix all together. Stamp out9 or 10 patty cases from the puff paste, and mark the centres with a smaller cutter to form the lids (see Oyster Patties). Bake in a quick oven, then scoop out the soft inside, take care of the lids, and keep the cases hot until 682 HOUSEHOLD MANAGEMENT required. Have the Béchamel sauce ready in a stewpan, add to it the chicken preparation, season with salt and pepper, put in the lemon. juice, and stir the mixture over the fire until thoroughly hot. Fill the cases, put on the lids, and serve, garnished with tufts of fresh or fried parsley, Tlme.-To bake the pastry, from so to 2 5 minutes. Average Cost, 1s. 6d. to as. Sufficient for 8 or 9 patties. Harcamo.--Somatlmes the chick within the shellisunabls to break away from its prison; for the white of the egg will occasionally harden in the air to the consistence of joiners’ glue, when the poor chick is in a terrible fix. An able writer says: “ Assistance in hatching must not be ren- dered prematurely, and thence unnecessarily, but only in the case of the chick being plainly unable to release itself ; then, indeed, an addition may probably be made to the brood, as t numbers are always lost is this way. The chick makes a circular fracture at the big and the egg, and a section of about one-third of the length of the shell being separated, delivers the prisoner, vided there is no obstruction from adhesion of the bod to the membrane which lines the s ell. Between the body of the chick and the membraneof thes ell there esists a viscous fluid, the white of the egg thickened with the intense heat of incubation, until it hocomes a positive glue. When itfhis bapqegsyahe feathers stick fast to the shell, and the chicks remain confined, and must perish not re (- ." The method of assistance to be rendered to chicks which have a dilliculty in releasing them- selves from the shells is to take the egg in the hand, and dipping the finger (I a lens of linen rag in warm water, to a ply it to the fastened parts until they are loosened by t e gluey sub stance becoming dissolved) and separated from the feathers. The ehlrk, then, being returned to the nest, will extricate itself—a mods generally to be observed—Mince, if violence were used, it would prove fatal. Nevertheless, breaking the shell may sometimes be necessary; and separating with the fingers, as gently as may be the membrane from the teathers, which are still to be moistened as mentioned above, to facilitate the operation. The points of small scissors may be useful, and when there is much resistance, as also apparent pain to the bird, the process must be conducted in the gentlest manner, and the shell separated into a number of small ‘eces. The signs of a need of assistance are the egg being partly perked and chipped, and the ick discontinum its efforts for five or six hours. Weakness from cold may disable the chicken from commencing t operation of melting the shell, which must then be artificially performed with a circular fracture, similar to at made by the bird itself IISO-wCHICKBN PIE. (Fr.--P5té de Volaille 5. l’Anglaise.) Ingredients—r1 large or a small chickens, } a lb. of ham or bacon, z hard—boiled eggs, veal forcemeat balls, No. 412, i of a pint of chicken stock, I yolk of egg, salt and pepper, pufi paste, Methodeivide the chickens into neat joints, cut off the legs and wings at the first joint, and boil these with the backbones, necks and gizzards for about 2 hours, then strain and use for stock. Parboil the livers,chop them very finely, and mix them with the forcemeat. Cut the ham into strips, and the eggs into sections or slices, Place the pieces of chicken and the prepared ingredients in a pie-dish in layers, season carefully with salt and pepperjfillthe dish with stock. Roll out the paste, cover the piedish with. it, ornament, and brush over with yolk of egg. Bake from 11- to 1} hours, in a quick oven. until the paste has risen and set, and then more slowly. Before serving, add the remainder of the hot stock to the pie. If preferred, the bones may be removed and the pieces of chicken stuffed with sausage-meat, or the veal forcemeat may be used for this purpose instead of being made into balls- 5" also the forcemeat used in making “ Lark Pie." 'l'lmsm-To bake the pie, from 11- to 1} hours. Average Cost, if with 2 chickens, about 88. Sumelont for 7 or 8 persons. RECIPES FOR COOKING POULTRY 683 II8I.—-CHICKEN PILLAFF. (Fr.---Pillau de Volaille.) Ingredients—r chicken or fowl, 3 pints of stock (or 3 pints of water and 2 lb. of scrag end of neck oi mutton), 6 ozs. of Patna rice, 4 ozs. of butter, 2 Spanish onions, 2 small onions, 1 tablespoonful of curry paste, I carrot, 1 blade of mace, 6 black peppercorns, salt, pepper. Namath—Divide the chicken into pieces convenient for serving, remove the skin and the feet and wings at the first joint. Put the backbone, neck, giblets, bones and trimmings into a stewpan with the stock (or the water and mutton cut into small pieces), add the outside layer of each Spanish onion, the carrot, mace and peppercorns, and boil gently for 2 or 3 hours, then strain. Heat 2 ozs. of butter in a stewpan, cut the Spanish onions into dice, fry them until lightly browned, add the rice (previously well washed and drained), 1} pints of stock, season with salt and pepper, and cook the ingredients gently by the side of the fire. Melt the remaining 2 ozs. of butter, fry the pieces of chicken slowly until nicely browned, keep them hot until the rice has absorbed the greater part of the stock, then put them with the curry-paste into the stewpan and mix well with the rice. Continue the cooking until the rice and chicken are perfectly tender, adding more stock if necessary. A few minutes befom serving re-heat the butter in which the chicken was tried, out the 2 small onions into thin slices, and fry them brown. Pile the pillau in the centre of a. hot dish, scatter on the rings of fried onion, and serve. Time.--About 1 hour, after the stock is made. Average Cost, 45. to 45. 6d. Sufficient for 5 or 6 persons. Tris Your“: Caress—he young chicks which are first hatched should be taken from underneath the hen, otherwise she may think her task accomplished, and loan the remaining eggs to spoil. As soon as the young birds are taken from the mother they should be placed in a basket lined with, soft wool. flannel or hay, and placed in thesun it it be summer, or near to the fire it it he winter». A common, but unnecessary practice, is to cram the young chicks with food as soon as they are bars, but it kept warm they will receive no harm if they are not supplied with food for twenty-four hours after their birth. It the whole of the brood is not hatched by that time, those that are born may be fed with bread soaked in milk and the yolk of s hard-boiled egg with Braden grits, or tood of a similar nature. I I82.--CHICKEN, POTTED. (F r.——Terrine de Volaille.) hgredlenw-wThe remains of cold. roast chicken ; to every lb. allow 3 ozs. of cooked ham,4 ozs. of butter, nutmeg, salt and pepper, clarified butter. Method-Pass the chicken and ham 2 or 3 times through the mincing machine, or chop them finely ; their pound in a mortar until smooth, adding seasoning to taste and the butter gradually. Rub through a fine wire sieve, press into small pots, and cover the contents with clarified butter. Average Cosh-13. 3d. to re. 6d. 1183.--CHICKEN PURéE FOR GARNISH. See “ Chicken Forcemeat, “ No. 1162. 684 HOUSEHOLD MANAGEMENT? 1184.—-CHICKEN, PURéE UP, WITH RICE. (Fr.—Purée de Poulet an Riz.) lngredlents.--4 ozs. of finely-chopped cooked chicken, 2 ozs. of finely- chopped cooked ham, 4 ozs. of rice, white stock, 2 tablespoonfuls of cream, salt and pepper, chopped truflle. Method.--Blanch the rice, drain well, cover with white stock, and cook gently until tender and dry. Pound the Chicken and ham until smooth, moistening gradually with a little stock, and pass these in- gredients through a wire sieve. Stir in the cream, season to taste, make thoroughly hot, stirring meanwhile, and add stock, a little at a time, until the preparation is reduced to the consistency of thick cream. Turn into 5 or 6 well-buttered scallop shells, arrange the rice to form a narrow border, sprinkle the surface with truffle, and serve. Tlme.—-Altogether, about 1} hours. Average Cost, 18. 3d. to is. 6d. Sufficient for 4 or 5 persons. Seasonable at any time. anmo AND COOPING riis Onions—When all the chicks are hatched they should he placed with the mother hen under s coop, in a warm dry place. If two hens happen to have broods at the same time care must be taken to keep their broods separate, for she d they become mixed and go under the same coop, the hens will probably maini and destroy the chicks which do not belong to them. After bein kept snug beneath the coop for a week-the being placed under cover at nightfall—the chic may be allowed to run about for an hour or so uring the warmest part oh the day. They should be gradually weaned from the soaked bread and chopped egg, and grits or boiled barley substituted. In eight or ten da their stomachs will be sufhcientl strong to receive ' bar y and, if healthy, at the end 0 three weeks, the chicks Will be a Is to take care of themselves. l't is well, however, to watch over them for a week or so longer, to prevent older chickens driving them away from their food. Great care should be taken that the very young chicks do not run about the wet ground or on damp grass, which causes the chief and most fatal disease to which the young birds are liable. While under the cocci with the hen a shallow pan of water should I: suggliedwtaeihe chicks, as they are apt to dren themselves and take cold, or get drowned . p I Detached nesting-boxes containing finely-sifted moist sand or cinder ashe good straw, and a little hay on top, should be placed against the walls of the house, which is pre ernblc to fixed rows ot nests since t ey can readilv be moved, limewashed and cleansed. In front of the house a wired- in run should be provided, not less than six ieet in height, and as long in extent as pmsiblo. The floor of the run should be covered with sifted ashes or good gravel, the latter being Very helpful to the birds in assisting the process of digestion. 1185.-—CHICKEN, QUENELLES OF. (Fm—Quenelles de Volaille.) Ingredients-*8 ozs. of raw chicken, 2 ozs. of flour, } an oz. of butter, 1> of a pint of stock or water, 2 eggs, 2 tablespoonfuls of cream, salt and pepper. Method.—Melt the butter, stir in the flour, add the stock, let boil whilst stirring. This will produce the panada; which put aside to cool. Shred or mince the chicken meat finely, or pass it through a mincing machine, pound well in the mortar, adding the panada by degrees and each egg separately, season well, and rub through a fine wire or hair sie e. Whip the cream slightly, and stir it lightly into the chicken purée. Poach a little of the preparation and, if too stifi, add a little more stock or Cream. See “ Quenelles of Veal " tor directions for shaping, cooking and serving. RECIPES FOR COOKING POULTRY 685 —-h Allilllllljlll llllll lll hlLI II86.-—CHICKEN, RAMAKINS OF. (Fr.--Soufflés de Volaille en Caisses.) Ingredients.--6 ozs. of raw chicken, 1- of a pint of cream, 4 yolks of eggs, 2 whites of eggs, '1» an oz. of butter, 2 mushrooms, 1 trume, salt and pepper. Method.--Shred the chicken meat finely, or pass it through a mincing machine, then pound it well in the mortar, adding by degrees the yolks of 4 eggs, season well, and rub through a fine wire sieve. Whip the cream slightly, and whisk the whites of eggs to a stifi froth, and then add with the mushrooms and truflle cut into small dice, to the chicken purée. Mix lightly t0gether, and put the mixture into 8 well-buttered china or paper ramakin cases. The cases should not be more than three parts filled, as the mixture rises considerably in baking. Place the cases on a baking-sheet, and cook them in a moderate oven for about 20 minutes. Serve in the cases, and, if liked, send hot Béchamel or other suitable sauce to table in a sauce-boat. Tlme.---To bake, from 18 to 20 minutes. Average Cost, 2s. 6d. Sufllclent for 8 cases. Tar Fowr. Hovss.-ln constructing a fowl house, care should be taken to build it against awall or fence facing the south, or in one corner, so that the garden or fence forms two of the sides. 'lhe corner should if possible face south or south-east, thus shelterin the fowls from cold winds, and driving rains or s eet. The side and end of the fowl house should built of sound weather board- ing, and the roof of the same material with a good fall, so that the rain may run 0!! quickly. The door with a slide should be placed in the corner of the house furthest away from the corner leading into the fowl run. The floor of the house should slope half an inch to the foot from back to front, to ensure ood drainage. If practicable, it should be made of concrete, to keep away rats or other vermin. ailin this material, a good floor may be formed of chalk and dry soil, mixed together and well raMe down. U this some three inches of dry ashes should be sifted, and kept regu- larly raked. The rches s ould be of good size and rounded, arranged like steps, not placed one above the other—t e ends falling into sockets, so that they ma be easily taken out and cleaned. Convenient slips 0! wood should be driven into the wall, to ren access to the perches as easy as possible. Ventilation, which is essential to the health of fowls, should be at the top of the house, and the amount of air admitted regulated by a sliding door ; light is also important for the birds; one or two small panes of glass should therefore be let into the house iront on the sunny side. 1187.--CHICKEN, RECHAUFFé 0F. See “ Fowl, Hashed,” Recipe No. 1224. zr88.——CHICKEN, RISSOLES 0R RISSOLETTES 0F. (Fr.—-Rissolettes de Volaille.) Ingredients.--About 4 ozs. of cooked chicken, 2 ozs. of cooked ham or tongue, 4 button mushrooms, 1 small trufile, } an oz. of butter, i an 02.. of flour, 1» of a pint of white stock, 1 tablespoonful of cream, salt and pepper, egg, breadcrumbs, trying-fat, rough pufi paste. Method.--Chop the chicken and ham finely, cut the mushrooms and truffle into small dice. Melt the butter in a stewpan, stir in the flour, add the stock, stir and boil well. Put in the chicken and ham, season to taste, mix the ingredients well over the fire, then add the mushrooms, truffle and cream, and put aside to cool. Roll out the 686 HOUSEHOLD MANAGEMENT paste as thinlyas possible—stamp it out into rounds of about zinches diameter, pile a teaspoonful of the preparation in the centre, wet the edges with water, place another round of paste on the top, and press the edges together neatly. Brush over with egg and cover with breadcrumbs, and fry until lightly browned in hot fat. If preferred, half the quantity of the meat mixture may be enclosed in 1 round of paste, one half of which must be folded over to form them into half- moon shapes; variety may be introduced by substituting crushed vermicelli for the bteadcrumbs. Tlme.--Altogether, :1, hours. Average Cost, ts. to 1s. 3d. Sulllclent for 8 to is rissoles, according to the size made. :189.-CHICKEN, ROASTED. (Fr.—Poulet R65.) lngredlents.-~t good chicken, 2 or 3 slices of bacon, } a pint of stock, fat for basting, salt and pepper, bread sauce (see Sauces, No. :80), a few drops of liquid caramel, watercress. Methodw'h'uss the chicken for roasting, prick the entire surface of the breast with the point of a metal skewer or trussing needle, skewer over it the slices of bacon, baste well with hot fat, and roast before a clear fire or in a moderate oven for about 1 hour. Baste frequently, and a few minutes before serving remove the bacon for the breast to brown. Meanwhile simmer the neck (and the liver and gizzard when not trussed in the wings) in the stock. When the chicken is sufficiently cooked remove it to a dish, drain 05 every particle of fat, taking care not to disturb the sediment, pour in the stock, boil for 2 or 3 minutes, season and colour to taste, and strain into a sauceboat. Have ready the watercress well washed, drained, and season lightly with salt and pepper, and use as garnish. Serve both gravy and bread sauce separately. Tlme.—--About I hour. Average Cost, 3s. 6d. to 4s. Sufficient from 4 to 6 persons. Nam—The pricking of the breast is not essential, but some cooks prefer this way. 1190.—-CHICKEN, ROASTED, FRENCH STYLE. (Fr.-Poulet R6ti a la Francaise.) Ingredients.—-1 chicken, 1 oz. of butter, 1* gills of stock. For the mirepoix, or foundation: 1 small onion, 1 carrot, a or 3 slices of bacon, salt and pepper, bread sauce (see Sauces No. 180), watercress for garnish. Method.-—Draw the chicken, wash the liver and heart, and put them aside ; cut 08 the legs just below the first joint, truss for roasting, and spread the butter thickly over the breast. Slice the vegetables, put them into a baking-tin with the bacon, and the liver and heart of the chicken, fry these a little, then place the chicken on the top of the RECIPES FOR COOKING POULTRY 687 mirepoix, season well with salt and pepper, and cook in a quick oven for about 40 minutes. Baste frequently, and, if necessary, cover the breast with buttered paper to prevent it bmoming too brown. When the chicken is done, remove the trussing string and skewers and keep hot. Drain the fat'from the baking~tin, add the stock, boil for a or 3 minutes, season it to taste, and strain. Garnish the chicken with tufts of crisp watercress, and serve the gravy and bread sauce separately. 'l‘lme.—About 1 hour. Average Cost, 4s. Sumclent for 4 or 5 persons. CHARACTERISTICS or Hum-a mo Forum—The chief characteristics of health in a fowl are bright- lesssnd dryness of eye and nostrils, the comb and wattles firm and ruddy, and the feathers elastic and glossy. The most useful cock is generally the test tyrant, who struts among his hens des ti- cally with his head erect, and with ever watchfu eyaes. A cock to be handsome should be of m um size, bill short, his comb bright red, his wattles rge, his breast broad, and his wings strong. His head should be small, his legs short and sturdy, and his spurs well-formed; his feathers should be short and close, and the more frequently and heartily he crows, the better father he is likely to be- come, Medium-sized hens are, as the rule, the best tor breeding purposes. 1191.--CHICKEN SALAD. (Fr.—Salade de Volaille.) Ingredients.—Cold chicken (roast or boiled) cut into joints or pieces if boned; to 4 tablespoonfuls allow 2 tablespoonfuls of finely-shredded celery, ; tablespoonful of finely shredded White of hard boiled egg, 4 tablespoonfuls of Mayonnaise sauce (see Sauces, No. 201), 1 dessert' Spoonful of Salad-oil, t dessertspoonful of vinegar, } a teaspoonful of salt, 1» of a teaspoonful of pepper. For garnishing; pickled gherkinS, capers, fillets of anchovy, stoned French olives, lettuce. Method.-Mix the shredded chicken, celery, and white of egg together, in a bowl, stir in the salad-oil and vinegar, season with the salt and pepper, and let the mixture stand for 1 hour. When ready to serve, stir in the Mayonnaise same, range the salad in a dish on a bed of crisp lettuce, garnish the surface with the gherkins, capers, an“ chovies, olives, and, if liked, the yolks of eggs, previ0usly rubbed through a. fine sieve, 'l‘lme.--About 1} hours. Average Cost, 1s. 9d, to 2s. 3d. for this quan- tity, Sufficient for 5 persons. Ina—CHICKEN SAUTE: (Fr.—rPou1et Saute.) See “ Chicken 5. la Marengo," Recipe No. 1149, and “ Fowl Fried, with Peas,” No. 1230. 1193.—CHICKEN, SMALL sourrrizs 0F. (Fr.-—Petits Soufflés de Volaille.) Ingredients—4 to 5 ozs. of raw chicken, 1» of a pint of cream, 2 eggs, 1 truffle, salt and pepper, 1; a pint of Béchamsl sauce (sea Sauces No. 1:8). salt. Pepper- 688 HOUSEHOLD MANAGEMENT Methods—Scrape the meat finely, pound it in a mortar with the yolks of the eggs, add seasoning to taste, and rub through a fine wire or hair sieve. Whip the cream slightly and whisk the whites of eggs to a stifi froth, add the mixture lightly to the chicken purée, put in the trufiie cut into dice, and } fill some well-buttered china or paper ramakin cases with the mixture. Bake in a moderate oven for about 20 minutes, and serve the hot sauce in a sauce-boat. ’l‘lme.-To prepare and cook, about I hour. Average Cost, as. to 2s. 3d. Sufficient for r dish. rrg4.-—CHICKEN, sour-Fifi OF. (Fr.—Soufflé de Volaille.) Ingredients—i a lb. of raw chicken, 1} ozs. of butter, the whites of 2 eggs, the yolk of 1 egg, f of a pint of cream, pepper and salt, i a pint of Béchamel sauce (see Sauces No. I 78). Method.-Shred the chicken meat finely, or pass it through a mincing machine, then pound it in the mortar with the butter and yolk of egg, season with salt and pepper, and rub through a fine wire sieve. Whip the cream slightly and whisk the whites of egg stifiiy, and add them lightly to the chicken purée. Place in a well-buttered soufilé (plain Charlotte) mould, cover with a buttered paper, and steam gently from 50 to 60 minutes. Or, fill up several small dariol moulds, and steam for about 25 minutes. Serve with the white sauce poured over, and, if liked, decorate with finely-chopped truffle. Time.—6o to 90 minutes. Average Cost, 4s. to 4s. 6d. Sufficient for 6 or 7 persons. STOCKING rus roivi. Houss.—ln selecting birds for stocking s fowl-house care should be taken that they are not more than two years old. The surest indications of old age in fowls are the fading of the comb and gills from brilliant red to s dingy brick colour, cgeneral paleness of plumage, brittle- ness of the feathers, length and size of the claws, and the ragge and corny appearance of the scales of the legs and feet. The selection will be dependent upon the pur for which the fowls are to be kept, and the accommodation for keeping them. If the pou try is designed for the table, Dorkings, Game, Houdans are good breeds for that purpose. If for laying, Minorcas, Orpingtons Wyandottes, Hamburgs, Leghorns, Polish and Spanish fowls are suitable. If both poultry and ns, and Brahmas crossed with one or other of the above eggs are the object, Brahmas, or Langsha _ breeds, will be found the best. If the object be the breeding of birds for exhibition the fancier will choose the particular bird he desires for competition. 1195.--CHICKEN, SPATCHCOCK. (Fr. Poulet a la Crapodine.) Ingredients.--r chicken, butter, salt and pepper. Tartare, piquante, or other sharp sauce (see Sauces) 4 to 5 thin slices of bacon. Method.--Split the bird in half, cutting it through the back only, cut 03 the legs and wings at the first joints, and arrange in a flat form by means of skewers. Brush over with warm butter, season with salt and pepper, and grill over or in front of a clear fire for about i 5 minutes, Turn frequently, brush Over with butter, and when done RECIPES FOR COOKING POULTRY 689 season lightly with salt and pepper. Remove the skewers, dish up, garnish with fried bacon, and serve with it in a sauce-boat one of the above—named sauces. 'l‘lme.--About 25 minutes. Average Cost, 3s. 6d. to 4s. Sumelent for 4 or 5 persons. 1196.--CHICKEN, TIMBALES 0F. (Fr.-—Petites Timbales de Volaille.) Ingredients.—-§ a lb. of raw chicken, i} ozs. oi butter, the whites of 2 eggs, the yolk of 1 egg, } of a pint of cream, pepper and salt, } a pint of Béchamel sauce (see Sauces, No. 178), macaroni. Method.--Boil the macaroni in salted water until tender, cut it across into rings about ith of an inch in thickness, and with the rings line several well-buttered timbale moulds. The rings should be arranged as evenly as possible ; and the somewhat tedious task may be facilitated by using the point of a larding needle to fix them in position. Prepare the chicken purée as directed for “ Souflié of Chicken," N 0.1 194. Fill the prepared mould with the mixture. Steam the timbales from 25 to 35 minutes, arrange neatly on a hot dish, pour the sauce round, and serve. 'l‘lme.--I hour Average Cost, 38. 9d. to 45. 3d. Sumelent for 5 or 6 persons. Hsns Smmo.-Some hens are very capricious as regards sitting ; they will make a great iuss and keep pining for the nest, but when they are permitted to sit will remain just long enough to addle the eggs, and then they will leave them. To guard against this annoyanre it will be found to be a good plan to supply the hen with some hard-boiled eggs; it she sits upon them for a reasonable time and seems inclined to remain, it will then be sale to supply her with proper eggs. 1197.—-CURRIED CHICKEN. (Fm—Kari de Volaille.) Ingredients.-—1 chicken, i of a pint of white stock, 2 ozs. of butter, 1 tablespoonful of curry-powder, r dessertspoonful of flour, 1 tea- spoonful of curry paste, 1 dessertspoonful of desiccated or ircsh cocoanut, I dessertspoonful of chutney, I tablespoonful of lemon-juice, 2 tablespoonfuls oi cream, 1 apple, 1 onion, salt, cooked rice. Method.--—Divide the chicken into neat joints, and try them lightly in hot butter. Remove them from the stewpan, put in the onion minced, iry ior 2 or 3 minutes without browning, add the flour and curry-powder, stir and cook for a few minutes, then pour in the stock and stir until boiling. Replace the chicken in the stewpan, add the curry~paste, cocoanut, chutney, sliced apple, lemon-juice, and salt to taste, cover and cook very gently ior about i of an hour it the bird is young, or until the flesh of an older bird is tender. Arrange neatly, add the cream to the sauce, and strain over the chicken. The rice should be handed separately. 690 HOUSEHOLD MANAGEMENT 'l‘lme.—From r} to 1} hours. Average Cost, 4s. 6d. Sufficient for 5 persons. Fowuas Forum—The fine and delicate flavour of the flesh of birds, which are included under the category of " poultry," renders it alike palatable and nourishing for both the delicate and the robusé‘ and by the skill of the cook it can be served at the table boiled, roasted, tri fricasseed, hashe hot, cold, whole, dismem boned, broiled, in the form of cream (I tonal“. or as pics to please every taste, and adapts to suit the most delicate digestion. 1198.~CURRIED CHICKEN OR FOWL. (Fr.-—Poulet a l’Indienne.) Ingredients.-Remains of cold roast chickens 01' iOWIS. I Onion, 1 apple, 1 tablespoonful of curry-powder, r tablespoonful of flour, 1 dessertspoonful of lemon-juice, t teaspoonful of red currant jelly or chutney, 2 ozs. of butter, { of a pint of stock, salt, cooked rice, Method-Divide the chicken into neat joints, simmer the bones and trimmings in stock or water for I} or a home, then strain and use, Slice the onion, fry it lightly in the hot butter, add the fiOur and curry-powder, stir over the fire for 2 or 3 minutes, pourin the stock, and bring to the boil, stirring all the time. Now add the sliced apple, chutney, and salt to taste, cover, and simmer gently for i an hour, then put in the pieces of chicken and let them remain in the sauce for 30 minutes, but the stewpan must stand where the contents will be kept hot without boiling. When ready, arrange the chicken neatly add the lemon-juice to the sauce, season to taste, and strain over the chicken. Rice should be served separately. 'l‘lme.--About 1} hours, after the stock is made. Average Cost, as. 9d. to 36. Ass arm Fcavoua or Cmcnus.-The flesh of chickens is the most delicate and easily assi- milated of animal foods, which makes it especial y suitable for invalids and persons whose digestion is weak. Few animals undergo so great a change with regard to the quality of their flesh as the domestic fowl. When quite young, cocks and hens are equally tender, but as chickens grow elder the flesh of the cock is the first to toughen, and a cock a year old is fit only for conversion into soup. A hen of the same age affords a substantial and palatable dish. This rule respecting age does not apply to capons, which, when well-fed and well-dressed for the table, are surpassed by few animals for delicacy of flavour. Even when three years old the canon is as tender as s chicken, with the additional advantage that his proper chicken flavour is more fully developed. The above remarks are applicable only to capons naturally ted and not crammed. rI’he latter process may goducc a handsome-looking and heavy bird. but when tested by cooking its inferiority will be only apparent. As a rule small-boned and short-legged poultry are generally the more delicate in colour, flavour and fineness of flesh. 1199.—CHICKEN, VOL-AU-VENT OF. (Fm-mVol—aus Vent de Volaille.) Ingredients”! lb. of pufi paste, 1- a pint of Béchamel or Supreme sauce (see Sauces), 6 02s. of cooked chicken, 2 ozs, of cooked ham or tongue, 2 trufiies, 6 mushrooms, salt and pepper, aromatic spice, Hethod.-~When the paste has had 6 turns, roll it out to about 5 of an inch in thickness, and cut it into either a round or oval form, as may be desired and place ona bakingtin. Brush overthe top of the RECIPES FOR COOKING POULTRY 691 paste shape with beaten egg, make an inner ring, cutting the paste to about half its depth, and bake in a quick oven. Meanwhile, cut the chicken and ham into dice shapes or small cubes, cut the mushrooms and truffles into small slices, stir the whole into the hot Béchamel sauce, season with salt, pepper and aromatic spice, and make thor- oughly hot. When the vol-au-vent case is sufficiently baked, remove the lid, scoop out the soft inside, fillwith the prepared ragout, put on the cover, and serve hot. Times»!L of an hour, after the paste is made. Average Cost, 4s. 6d. to 53. Sufficient for 6 to 8 persons. Tn: MOUL‘I‘INO Season—During the moulting season, beginning perly at the endof September (owls require extra attention, for although moulting is not in itsel a diseasez it irequcntl leads to weakness and subsequent illness. Tonics, as Parish's Food and cod liver 011, or a smal quantity of iron in the drinking water ; nourishing food mth abundance ot green food should be given. Should the feathers, especially the head feathers, not come out, the dead feathers me. be extracted with a pair oi tweezers. A strong bird Will usually get over his moulting in about ee weeks. 1200.-—CHICKEN ROAST, STUFFED WITH HERBS. (Fr.--Poulet r6ti aux Fines Herbes.) Ingredients—r chicken, 11} ozs. of butter, 1 oz. of flour, 1 tablespoonful of shredded onion, 2 tablespoonfuls of shredded carrot, t teaspoonful each of chopped parsley, chervil, tarragon, or other herbs which are liked, 1 glass of white wine, ‘11 of a pint of stock. For the forcemeat: 2 tablespoonfuls of breadcrumbs, r teaspoonful each of finely chopped parsley, shallots, -chervil and tarragon, the liver of the chicken, 1 oz. of oiled butter, salt and pepper. Method.--Remove the gall bladder, wash and chop the liver, finely, and add to it the breadcrumbs, parsley, shallots, chervil, and tarragon, with a liberal seasoning of salt and pepper. Add suflicient oiled butter to moisten the whole, stufi the crop of the bird with the preparation, secure the opening, and retruss the bird. Roast the chicken in front of a clear fire, or in a moderately hot even for about 50 minutes basting frequently. Meanwhile melt the remaining 1§ oz. of butter in a stewpan, fry the onion and carrot slightly, add the flour, and cook gently until lightly browned. Put in the stock, stir until boiling, season to taste, add the wine, and about a teaspoonful of parsley, chervil and tarragon mixed, simmer gently for 1» an hour, then strain. Serve with a little of the sauce p0ured round, and send the remainder to table separately. Time.—To roast the chicken, about 40 minutes. 3s. 6d. to 48. 6d. Sufficient for 4 or 5 persons. time. 1201.—CHICKEN WITH MACARONI. (Fr.—Poulet a la Milanaise.) Ingredients—1 chicken, 1- of a lb. of macaroni, } of a pint of tomato sauce (see Sauces, No. 281), i of a pint of Espagnole sauce, No. 244, Average Cost, Seasonable at any 692 HOUSEHOLD MANAGEMENT a few drops of lemon-juice or Tarragon vine ar, salt and pepper. Method.--Boil the chicken until halt cooked in stock, or, if this is not at hand, in water flavoured with vegetables. Put the macaroni into salted boiling water and cook rapidly for 15 or 20 minutes, until it is perfectly tender but not broken, then drain well, and cut into short lengths. Heat the sauces in a stewpan, and when the chicken issufficient— 1y cooked, cut it into pieces convenient for serving, and put them into the sauce. Add the macaroni, salt, pepper, lemon-juice or vinegar to taste, and simmer very gently tor} of an hour. Arrange the macaroni to form a bed in the centre of a hot dish, place the chicken on the top of it, strain the sauce over, and serve. Tlme.—-From I to 1} hours. Average Cost, 3s. 6d. to 4s. Sumelent for 4 or 5 persons. Seasonabie at any time. Tm: DISEASES or Fowu Aim meta Cnas.--Fowls are liable to vanous' diseases; the most of these is, perhaps, roup, a highly contagious disease. It commences with a cold, and is character- ized by a thick discharge from the nostrils and eyes, which, unless the bird is at once isolated, will infect the other birds, especially through the medium of the drinking water. The vessels which contain it should be thoroughly disinfected. The nostrils and eyes of the isolated bird should be well washed out with warm water, or warm milk and water, and disinfectants, as Cond s Fluid, Labarrague’s solution of chlorinated soda, one part to two of water, and Gamjees’ Roup ills, ma be administered with advantage. When recovering, tonics, as Parish’s Food and cod liver oi , will be serviceable. Fresh air and good ventilation in the fowl houses are the best preventatives of this dangerous disease. 1202.——CHICKEN, WITH RICE AND TOMATOES. (F r.-—Poulet au riz a la Milanaise.) lngredlents.—r chicken, larding bacon, 2 onions, 2 carrots, 1 turnip, all thickly sliced, a bouquet-garni (parsley, thyme, bay-leaf), IO pepper- corns, stock, 1- of a pint of tomato purée, 3 ozs. of grated Parmesan cheese, salt and pepper. Method.—-Truss the chicken, lard the breast in close rows, and wrap it in greased paper. Put the vegetables, herbs and peppercorns into a stewpan, add suflicient stock to nearly cover them, and place the chicken on the top. Cover closely, cook gently for about 1} hours, adding more stock to replace that which boils away. Wash and blanch the rice, cook it in good stock until tender and dry, then stir in the tomato purée and cheese, and season to taste. Put the chicken in a hot oven for a few minutes, to crisp the bacon, then serve with the rice either as a border or formed into timbales. Tlme.—About 1} hours. Average Cost, 3s. 6d. to 4s. 6d. Suil'icient for 4 or 5 persons. Seasonable at any time. Oasrnucrion or rnsCaor.—This ailment is commonly caused by weakness or greediness' . To cure it, the crop should be kneaded to remove its contents; it no good effect is produced, warm water should be poured down the throat, and another attempt made. The crop should it possible be emptied through the mouth, and a dessertspoonful of castor oil adrmnistered. If the crop cannot be emptied by kneading, it will be to cut it, taking care that the incision avoids the large blood vessels, and is sufficiently large to admit a finger or teaspoon for the removal of the obstruction. A tine needle and horsehair or fine silk should be used to stitch up the crop, care being taken tostitch together iii-st the inner skin and then the outer skinoi the crop. Sometimes a diamond-shaped piece is cut from the crop before sewing it up, to contract the crop it it is permanently RECIPES FOR COOKING POULTRY 693 1203.-~CHICKEN, WITH SUPREME SAUCE. (F r.-- Supreme de Volaille.) Ingredients.--r chicken, i> of a pint of Supreme sauce (see “ Sauces " No. 262), white stock, garnish of trumes on. macedoine of vege- tables. Method.---Stew the chicken in stock until tender, then divide it into neat joints, put the back aside, and pile the remainder on a hot dish. Pour the sauce over, garnish with trufiles or mixed vegetables, and serve. Tlme.-—From r to 1} hours. Average Cost, 35. 6d. to 49. Sufficient for 4 or 5 persons. Seasonable at any time. Tue TUR".—1‘h€ maiady called " ttn'ning“ among song-birds is known as the " turn " in fowls. In both cases its origin is similar—overfeeding and want of exercise. A fowl so affected will totter 'and then fall from its perch, and unless assistance be speedily given will soon die. The veins of the palate should be opened, and a few drops of a mixture composed of six parts of sweet nitre and one part of ammonia poured down the throat. 1204.—-CHICKEN WITH ITALIAN SAUCE. (Fr.-—~Poulet a la Italienne.) Ingredients.--r chicken, trussed for roasting, § of a pint of Italian sauce (see Sauces, For the macedoine, or vegetable mixture : carrot, turnip, leek, celery, 1 oz. of butter, pepper and salt, chopped parsley. Method. Roast the chicken in front of a clear fire, or in a moderate oven, and cut it into pieces convenient for serving. Cut the vege- tables with a plain l-inch diameter cutter into rounds about }-inch in thickness, boil them separately in salted water, and drain well. Melt the butter in a stewpan, put in the vegetables, season with pepper, and toss them over the fire until the butter is absorbed. Arrange the chicken in the centre of a hot dish, strain the hot sauce over, group the vegetables round the base, sprinkle over them the chopped parsley, and serve. Time. About 1 hour. Average Cost, 3s. 6d. to 4s. Sufficient for 3 or 4 persons. ' Sltll Diseases Ill Pomp-Cutaneous are acquired by fowls kept in unventilated and dark laws, but where the birds are lodged in healthy quarters such diseases are not likely to occur. ant of freedom, fresh air and insect food are the predisposing causes of such ailments, which are slat-gagged by the falling of the feathers from the head and neck. By removing“ the causes a cure e ec _ rzo5.--CHICKEN, COLD, GARNISHED. (Fr.-Chaud- froid de Volaille.) Ingredients—2 cold boiled fowls, 1 pint of Béchamel (No. i 7 5) or Supreme sauce (No. 212), j a pint of aspic jelly, 1 oz. of gelatine. For garnish : dressed salad, trufiie, chili, aspic jelly. 694 HOUSEHOLD MANAGEMENT Method.—Divide the chickens into pieces of convenient size, skin and trim them neatly. Dissolve the gelatine, previously soaked, in a little cold water, add it to the warm Béchamel sauce, stir until cool, then pour it carefully over the pieces of chicken. Decorate with fanci- fully-cut pieces of trume and chili, and when the sauce is quite set, coat with cold liquid aspic jelly, pouring it carefully over each piece with a tablespoon. Arrange in a pyramidal form on a bed of dressed salad, and garnish with slices of cucumber, tufts of endive and tubes of aspic ; or the aspic jelly may be coarsely chopped. Tlme.-r hour. Average Cost, 83. to 9s. Sullicient for 9 or to persons. N aka—Considerable variety may be introduced by using tomato, Espagnole, and green chaud-froid sauces (see Sauces), the combination of green and white, and brown and red being particularly effective. Draaxnaa awn Human—Sudden alteration of diet,superahundance of green food, and other causes, produce this complaint among fowls. In its less acuteimm a little arrowroot or ground rice mixed with water and made into a pill and followed by a diet of boiled rice, to which a little powdered chalk has been added, will be found a good remedy. An excellent prescription is com- et 5 grains of chalk, s grains of rhubarb, 3 grains of cayenne pepper made into a pill, with halfa grainofopiurn added inseverecases. Chlorodvne a to 6 drops in e easpoon of warm water is used with good results. Dysentery, if acute, is dithcult to cure, and e more merciful course is to kill the bird and bury it with disintectants. 1206.-—DUCK, BRAISED WITH CHESTNUTS. (Fr.—Canard Braisé a la Francaise.) Ingredients.—t duck, 1 pint of stock, } of a pint of Espagnole sauce (see Sauces No. 244), I glass of port wine, 1 dessertspoonful of red currant jelly, 1 Spanish onion, I lb. of chestnuts, larding bacon, 2 ozs. of butter, the yolks of 2 eggs. For the mirepoix, or foundation .: 2 onions, 2 carrots, 1 small turnip, 2 strips of celery, a. bouquet-garni (parsley, thyme, bay-leai), 6 allspice, 2 cloves, salt and pepper. Method.—Boil the chestnuts and remove the skins, cook the Spanish onion in stock or water until tender, chop both finely, season with salt and pepper, add the yolks of eggs, and use these for stuffing the duck. Truss the duck and lard it neatly Put the butter and sliced vegetables into a large stewpan, place the duck on the top of them, cover and fry gently for 20 minutes. Next add as much of the stock as will 2- cover the vegetables, and the remainder as that in the stewpan boils away. Cover the duck with a buttered paper, put on the lid, and cook gently for about 2 hours, or until the duck is perfectly tender. Heat the Espagnole sauce, add to it the wine and jelly, and season to taste. Remove the trussing strings, and put the duck in a hot oven for a few minutes to crisp the bacon. Serve with a small quantity of the sauce poured over, and the remainder in a saucer-boat. Tiara—About 2 hours. Average Cost, 5s. to 5s. 6d. Sulliclent, for 4 or 5 persons. Seasonable from August to March. RECIPES FOR COOKING POULTRY 695 WWW-DUCK, BRAISED WITH TURNIPS. (Fr.—Canard a la Nivernaise.) Ingredients.--r duck, 1 pint of good stock, larding bacon, i a glass of sherry, 3 young turnips, salt and pepper, mirepoix as in the preceding recipe, glaze. Methodm-Truss and lard the duck, and braise it as directed in the foregoing recipe. When cooked, brush over with warm glaze, and crisp the lardoons in the oven. Strain the stock and reduce it by rapid boiling until about half the liquid remains, then add the sherry, and season to taste. Have ready the turnips cut into dice, and cooked until tender. Place the duck on a hot dish, arrange the turnips in groups, pour the sauce reund, and serve. Tlme.-—About 2 hours. Average Cost, 43. 6d. to 53. Stimulant, 10! 4 to 5 persons. Sea-tenable irom August to March. Tue Dec: (Pr. camrdlfi-r-This well-known bird is a member of the sub-family Anatldu, and is allied to the swans geese, guillemots and gulls. There are numerous. species of ducks which are found extensively distributed over most arts of the world. Their fond is partly vegetable, partly animal, consistin of insects, larvae, an , in the domesticated state, of corn, maize, etc., worms and aquatic lants. me species are mi ator , flying in the summer season from warmer to solder regions. Their nests are constructe on t e ground mong the rushes on the margins of lakes and rivers, or in marsh places. The male duck, or rake, is distinguished from the female by its greater size, the recurv four middle feathers of its tail and the brighter colour of its plumage; the feathers of the female being of a more sombre tint, but during the moulting season in June and November the drakes more nearly resemble the ducks. Dunks are gregarious in their habits. The shamteristic harsh quack oi the duck is due to the curiously twisted conformation of the trachea or windpipe. 1208.-—DUCK, FILLETS OF. (Fr.—Filets de Canard a la Bigarade.) Ingredients.-—l good duck, } a pint of Bigarade sauce, No 226 (see Sauces), 2 small oranges, salad-oil, potato border, salt and Pepper- Method.-Singe, draw, truss the duck, and roast it in front of a clear fire or in a moderate oven until tender. Peel the oranges, separate them into their natural divisions, remove the pith and pips, warm over boiling water in a covered basin or between 2 plates, and before serving mix with them a' teaspoonful of salad-oil. Remove the breast from the duck, cut it into long fillets, arrange them neatly overlapping each other on a nicely-browned potato border, and pour the Bigarade sauce over. Pile the compote of oranges in the centre, and serve. The remainder of the duck should be put aside, and afterwards converted into a salmi or hash (see recipes for same). Timem-To roast the duck, from 40 to 60 minutes, according to size and age. Average Cost, 4s. to 6s. 6d. Sulficleni for 4 or 5 persons. Tue We!" Avresauav Duel: is a favourite bird for the table, its flesh being whiter and more delicate than that of other varieties. 'l‘ua Buauoe Avaas Durlr is a very handsome bird, and is chiefly kept as an orname nt lakes and ponds in parks and the grounds of private mansions. Its prevailing colour is big); with a metallic hairs, and a blue steel sheen on its breast and wings. ’ 690 HOUSEHOLD MANAGEMENT 1209.—DUCK, HASHED. (Fm—Canard au Vin Rouge.) Ingredients.--I Cold roast duck, 1 pint of stock, 1 oz. of butter, I oz. of flour, 1 orange, 1 onion, a glass of claret, salt, and pepper. Namath—Divide the duck into pieces (joints) suitable for serving. Chop the onion finely, try it in the butter, add the flour, stir over the fire until brown, then pour in the stock, stir until it boils, and simmer for 10 minutes. Cut the orange rind into very thin strips, add them with the juice of the orange, the wine and the duck to the sauce, season with salt and pepper, and simmer very gently for i an hour. Tlme.--About 1 hour. Average Cost, 3s. 6d., to 45. 6d. Sulliclent, allow 1 duck for 4 persons. Seasonable from August to March. Vanni-res or Ducxs.-Am0ng the numerous species and varieties of ducks are the Canvas-back -duclr, an erro- duck, a native of North America, and highly esteemed for the table; the M neous form of musk-duck (Mum mimic), a native of South America, but domesticated in Europe. uliar musky smell. The Shoveller duck an Itislargerthanthecommonduck,and sesapec inhabitant of our island in the winter, chiefly remarkable for its l bill and hooked m 1y- broadened tip. The plumage oi the back is brown, with green on the ead and neck. Its eggs are dirty-white tinted with The Pintail, which takes its. name from .the long tapering green. form of the tail ot the male bird, inhabits Britain and the South of Europe in winter. The plumage oi the pintail is brawn, with white and black lines, and its flesh is palatable. Ezra—DUCK AND RED CABBAGE. (Fr.--Canard au Chou rouge.) Ingredients.-—-Remains of 2 or 3 cold ducks, } a red cabbage, 2 ozs. of butter, good gravy or stock, I tablespoonful of vinegar, salt and Pepper- Method.-—Wash and drain the cabbage, and shred it finely. Heat the butter in a stewpan, put in the cabbage and a good seasoning of salt and pepper, cover closely, and cook gently for 1 hour, adding a little gravy or stock if necessary to prevent burning. Divide the ducks into neat joints, place them in a stewpan with just suficient hot gravy or stock to barely cover them, put on a close-fitting lid, and allow the stewpan ,to stand just below simmering point for nearly 1 hour. When ready, add the vinegar to the cabbage, turn it on to a hot dish, arrange the duck neatly upon it, and serve with a little good gravy, either poured round or handed separately. Tlme.-About 1 hour. Average Cost, 6d., exclusive of the ducks. Sunlclent for 4 or 5 persons. Seasonable, September to January. Ansaicas Mons or Car-roams Ducts—Various methodsolcapturing ducks areemployeden the rivers in America. Sometimes half a dozen artiiicial birds are fastened to a little raft, so weighted that the sham birds squat naturally in the water, and attract the notice of a passing flock oi the wild ducks, which fall an easy prey to the towling-piece oi the hunter, concealed in ambush. An- other method is pursued in the winter time b the iowler of the Delaware when the water is covered with rubble me. He aints his canoe entire 7 white, lies down in the bottom at it, and hosts with the broken ice; the ucks being unable to distinguish between the colour ot the canoe and that of the ice. As soon as the iowler recognizes by the quacking, fluttering, and whirring, ot wings that he is in the midst of a flock he rises up suddenly, discharges his gun, and scatters a deadly leaden shower aniong the surprised birds. RECIPES FOR COOKING POULTRY 697 1211.--DUCKS, ROASTED. (Fr.-—Canards R6tis.) Ingredients—2 ducks, sage and onion stufing No. 404 (see Force- meats) } a pint of stock, } an oz. of flour, salt and pepper, apple sauce No. 316 (see Sauces). Method.--Stufi the body of the ducks with the onion farce or stufling and truss them as directed. Baste them well with hot fat, and roast them in front of a clear fire or in a moderately hot oven for about I hour, basting frequently. When done, pour off the fat and if a thick gravy is preferred, brown the flour in the dripping-pan before adding the stock. Bring the gravy to boiling point, season to taste, simmer for r or 2 minutes, and serve in a sauce-boat. Time.—From r to 11» hours. Average Cost, 7s. to 85. Sufficient for 8 to 9 persons. Seasonable from August to March. Bow-mu. Ducxs.-—The short of the Anatidas or due]: sub-family, from their backward posi- tion, cause the torepartoithe ytopreponderete,and produces the ungainly movement which characterizes the duck when walking on land. Some species of ducks are, however, more adapted to terrestrial habits than others, and among these is the summer duck of America (Deadromsa spouse). This handsome bird usually rears her young in the holes of trees which overhang the water. When suth< iently strong the ducklings scramble to the mouth of the hole, launch into the air with their little wings and feet outstretched, and drop into the water. If the nest is situated some distance from the water, the mother carries them to it one by One in her bill, caretullv holding each so that it sustains no injury. It has been noticed that when the tree is still further swa from s stream or pool the duck allows her young to fall upon the grass and leaves beneat the tree, and afterwards leads them directly to the water. Among the varieties o ducks some are interesting, owing to some singularity of appearance, as the bow-bill or hook-bill duck, so named trom the distorted shape ot its bill, and the Penguin-duck, which waddles in an upright position, and thus resembles its namesake. 1212.»DUCK, ROUENNAISE STYLE. (Fr.--Canard a la Rouennaise.) lngredlents.—-r large “ Rouen” duck, 2 ozs. of butter,r tablespoon- ful of chopped shallots, a bouquet-garni (parsley, thyme, bay-leaf), } a teaspoonful of lemon-juice, 1 glass of claret, 1} a pint of stock, I dessertspoonful of flour. For the stufling: the heart and liver of the duck, 2 tablespoonfuls of breadcrumbs, 1 teaspoonful of finely chopped parsley, I small onion parboiled and finely chopped, I 02. of butter, salt and pepper. Method—Remove the gall 'bladder from the liver, wash both liver and heart, and chop them finely. Add the breadcrumbs, parsley, onion, a good seasoning of san: and t 02. of butter, previously oiled. Stufl‘ the duck with this preparation, secure the opening, and truss into shape. Heat the 2 ozs. of butter in a stewpan sufiiciently large to hold the duck, put in the duck and chopped shallot, then try until nicely browned. Remove the duck, sprinkle in the flour, let it brown, add the stock and claret, and stir until boiling. Replace the bird, add the bouquet-garni and lemon-juice, season to taste,cover closely, and braise in a moderately cool oven for about 1 hour, or until tender. Joint the duck, but keep it in shape, and serve with the sauce strained Over. Tina—About 1} hours. Average Cost, 4s. to 4s. 6d. Sumclent 698 HOUSEHOLD MANAGEMENT for 4 or 5 persons. Seasonsble from March to September, but to be obtained all the year round. in Ta: Rover: Ducx. bfed largely in Normandy, is a large and handsome variety of duck. its flesh is darker and less delicate in flavour than the Aylesbury pliunaa'e is somewhat sombre, and duck, with which breed the Rouen duck is usually mated, the result being an increase of size and strength. These ducks abound in Normandy and Brittany, and duck-liver pates are a popular [dish in those districts. Tun SHOVELLIlt-DI'CK is characterized by its long hooked bill, with a broadened tip. Its head and neck are green, and the colour ct its body brown, with white underneath. It inhabits Britain during the wmter. 1213.--DUCK, SALMI OF. (Fr.—-Salmis de Canard aux Olives.) Ingredients—1 duck (or remains of cold ducks}, 12 stoned French olives, i} ozs. of butter, I oz. of flour, i of a. pint of stock, I medium- sized Spanish onion, fat for basting, salt and pepper. Method.--Singe, draw, and truss the duck, slice the onion, and put it into a baking-tin ; place the duck on the top, baste with hot fat, and roast in a moderate oven for i an hour, basting frequently. In the meantime, melt the butter, stir in the flour, and cook over the fire until a. brown roux or thickening is iormed, then add the stock, stir until boiling, and simmer until required. When the duck is sufficiently roasted, remove the trussing string, cut the bird into small joints, add these with the olives to the sauce, season well, and simmer gently for about i an hour. Return the baking-tin to the oven until the slices of onion are tender, then rub them through a fine hair sieve, and add them to the contents of the stewpan. Drain ofi every particle of lat, and add the sediment in the baking-tin to the sauce. \thi it is ready dish the salmi in the centre of a hot dish on a. croute of fried bread, pour over the sauce, and the olives. Serve hot. Time—About 1 hour. Average Cost, 4s. to 5s. Sumclent for 4 or 5 persons. Tue WILD Ducm—ln many ts of England the wild duck is to be found, especially in desolate fennv places where water is a undant. Wild ducks are plentiful in Lincolnshire, and are taken in the decoys, or ponds situated in the marshes, and surrounded with wood or reeds to prevent the birds which frequent them from being disturbed. The birds sleep in these me; during the day, during the night. and as soon as the evening sets in the decoy-duck rises, tor the wild ducks -ducks to entrap the others. From the ponds in difierent directions Now is the time for the (1on canals diverge, at the end 0 which funnel-shaped nets are placed. Along these the decoy-ducks lead the others in search of food. When they have gone a certain th e decry-man appears, and drives the birds further on until they are finally taken in the nets. he London market is largely supplied from the Linwlnshire tens. The Chinese have a singular method of capturing wild ducks. A man havuig his head covered with an empty calabash wades in the water up to his chin, and approaches the place where the ducks are svmnming. The unsuspicious birds allow the calabash to move among them at will. The man accordingly walks about in the midst of the game, pulls them by the legs under the water, and fixes the ducks to his belt until he has secured as man as he requires, and then moves 08 without the birds discovering the trick played upon them. is mode ot duck-hunting is also practised on the Ganges, earthen vessels being used by the Hindus instead of calabashes. Themale of the wild duck is called a “mallard,” and theyoung ducks " flappeas.” The time to try to had a brood of these is about the month of ] ulv among the rushes of the deepest and most retired arts of some brook or stream, where, it the old bird is sprung, it may be assumed that its brood not far oii. When once tound flappers are easily killed, as they attain their lull growth before t ielr wings are fledged. The sport, theretore, more resembles hunting water-rats than shooti b rds. When the flappers take wing they are then called wild ducks, and about the month of Angus they betake themselves to the cornhelds, remaining there until disturbed by the harvest operations. The wild ducks then frequent the rivers early in the evening, and afiord excellent sport to those who possess the patience to wait for the birds. To recognize a wild duck it is only necessary to look at its claws, which should be RECIPES FOR (:00me POULTRY 699 12140-‘DUCK, STEWED WHOLE. (Fr.--Canard en Ragoiit.) Ingredients—t duck, 1 pint of brown stock, I} ozs. of butter, ilozs. of flour, 2 onions sliced, 2 sage leaves, abouquet-garni (parsley, thyme, bay-leaf). salt and pepper. Method.—Roast the duck, or bake it in a good oven for 20 minutes, then place it in a stewpan with the herbs and onions, and cook slowly for 1- of an hour. Melt the butter, add the flour, and, when well browned, strain in the stock. Stir over the fire until a smooth sauce is obtained, then draw the stewpan aside, simmer gently for 20 minutes and strain. Serve the duck on a hot dish, pour over it some of the sauce, and send the remainder to table in a sauceboat. Time.—About 11- hours. Average Cost, 3s. 6d. to 45. 3d. Sufficient for 4 or 5 persons. Seasonable from August to- March. Tan Harman on Wrw DUCK (Fr. canard magma-Mm boscltas is the original stock from which the numerous varieties of the domesticated duck have been derived. It is found throughout Europe, AsiaandAmerica. Theplmnageot themaleismetallicgreenontheheadandnecKthehtterbemg encircled with a collar of white; the body is 0‘! a dark chestnut colour, marked with black ; that oi the female isoi sdull brown hue. In thesoring theplumageotthemale beguntoiade,andinsbout two months the brilliancy of his leathers disap so that the male bird isscarcely distinguishable from the female. Then the greens and the b ues and the browns begin to bud out again, and by October he is once more a gorgeous drake. It is a curiosis fact that domestication ha serious! deteriorated the moral character of the duck. In the wild state the drake is a tarthiul husba devoting himself to one wiie, but in the domestic state he becomes a polygamist and owns a dozen wives. The females are much more solicitous for their progeny in the wild state than when tame, and if her ducklings are molested she will bufiet the transgressos with her broad wings, and dash boldly into his face, striking vigorously with her stout beak. If her nest is searched for in the long grass, the mother bird will try by every means in her power to lure away the intruder, a favourite manoeuvre being to simulate lameness to encourage pursuit and capture. After being pursued tor half a mile or so, the bird will fly u and make her escape. The duct: was highly esteemed by Romans for the delicacy and flavour of its flesh, to which even medicinal virtues were ascribed. Plutarch states that Cate preserved his household in health. during a plague by dieting its members on roast duck. 1215.--DUCK STEWED WITH GREEN PEAS. (Fr.-—Canard aux Petits P015.) Ingredients—Remains of cold roast ducks, 1 pint of brdwn sauce (see Sauces, No. 233), 1 pint of shelled peas, 1 sprig of mint, 1 lump of sugar, lemon-juice. Method.--Parboil the peas with the mint and sugar, and drain well. Divide the remains of the ducks into neat pieces, put them into the hot brown sauce, add the peas, season to taste, and simmer very gently for 4} an hour. Before serving, add a few drops of lemon-juice. Time.--From 45 to 60 minutes. Average Cost, 35,, exclusive of the ducks. Sufficient for 3 or 4 persons. Seasonable from August to March. Trrs Connor: Tsar. (Fr. senate) is the smallest of the Anats'das, or due]: family. Its bill is long and furnished with a horny tip; the plumage oi the male is brown, with feathers of a lustrous metallic green. It visits Britain during the winter, and teal shooting is a favourite sport in the ten districts. It is also ca tured in large numbers by means of decoys. The green-winged teal and the blue-winged teal of orth America are handsome birds ; and the Chinese teal, or Mau- darin duck, is especially noted for the bright tints of purple, green, white and dark brown, which distinguish the male bird. , Tits Ewe-mu. Dues, known also as the Scaup-duclr, frequents our coasts in winter, and feeds upousmallfishandmolluscs. ltsfleshiscoarse. 700 HOUSEHOLD MANAGEMENT 1216.--DUCKLING, STUFFED- (Ff.--Canet0n a la Rouennaise.) Ingredlents.--i large “ Rouen ” duckling, I chicken liver, { of a pint of brown sauce (see Sauces No. 233), 3 ozs. of breadcrumbs,1 oz. of butter, the yolks of 2 eggs, I} a shallot finely-chopped, } a teaspoonful of finely-chopped parsley, 1» a teaspoonful of finely-chopped thyme, or I} the quantity of powdered thyme, salt and pepper, nutmeg. Method.--Blanch the chicken liver and the liver from the duckling, chop them finely, add the herbs, breadcrumbs, butter melted, a pinch of nutmeg, a good seasoning of salt and pepper, and bind with the yolks of eggs. Stuff the duckling, baste it well with hot butter or fat, and roast in a quick oven for about 1} an hour, basting frequently. Then drain ofi every particle of fat, pour the hot brown sauce into the baking- tin, and continue the cooking until the duckling is tender ; r 5 or 20 minutes should be sufiicient, and the duckling must be almost constantly basted during the time with the sauce. Serve on a hot dish, strain over a little of the sauce, garnish with orange quarters, and send the remaining sauce to table in a sauce-boat. Tlme.--About r hour. Average Cost, 4s. ed. to 6s. 6d., according to size and season. Seasonable from March to August. Tan Emu-Duel: (Fr. cider) Somateria mollfsshna, supplies the useful " down " used for making eoverlets and other purposes. It is obtained from the nests of the elder-duck, the female plucking from her breast the warm soft elastic down to line her nest and cover over and keep warm the eggs which she has laid. Each female bird supplies about i a lb. of down. The down is imported in the form of balls, weighing 3 to 4 lb. The eggs of a pale green colour are five or six in number and two broods are oduced each year. The cider-duck is twice the size of the ordinary duck, about 24-in. in length, an weighs some 7 lb. The plumage of the male is white on the neck and back and black underneath the body, the crown of the head is deep blaelr, and the sides of the head white. It has a green bill and een legs. The female is reddish-brown marked with black. lts wings have two white bands. he king cider-duck, common in Greenland, has a red beak and legs, and the male has a warty tuberance on the base of the upper bill. The chief habitats of the cider-duck are Greenlan , Norway Sweden, Iceland and the northern islands of Britain. where it frequents solitary rocky shores. it is also abundant on the coasts of North America. rzr7.--DUCK, TO STEW WHOLE. (Fm—Canard en Ragofit.) Ingredients”: duck, good stock, 2 ozs. of butter, 1} ozs. of flour, 2 onions sliced, 4 sage-leaves, 2 or 3 strips of lemon-thyme, salt and pepper, fat for basting. Method.—-Truss the duck, baste it well with hot fat, and cook it quickly either in front of a clear fire or in a hot oven until well-browned. Melt the butter in a stewpan, fry the onions brown, then remove them and sprinkle in the flour, and let it cook slowly until well-browned. Place the duck in a stewpan containing sufficient hot stock to barely cover it, add the fried onions, sage-leaves and lemon-thyme, cover closely, and simmer gently for i an hour. When ready, strain and add 1 of a pint of the stock to the blended butter and flour, stir until boiling, season to taste, and simmer gently for 5 minutes. Serve with a little RECIPES FOR COOKING POULTRY 701 sauce poured over, and hand the remainder separately. Plainly- boiled green peas should accompany this dish. Time.--About 1 hour. Average Cost, 3s. 9d. to 43. 6d. Sufficient for 3 or 4 persons. Seasonable from March to August. Doc: SHARES m 'riiii Lnscoussiiiaa Fans—The following method was formerly practised in soaring wild ducks in the fens of Lincolnshire. The favourite haunts of the birds in the lakes to which they resorted were noticed, and a ditch was cut across the entrance to the most seguesth part of a haunt. This ditch of a circular shape narrowed gradually from its entrance to the further end which was usually 2 feet in width. On each side of the ditch the banks of the lake were kept clear of weeds and close herbage, to enable the ducks to rest upon them. Months ditch poles were driven into the ground, close to the edge on each side, the top of the pol" in: bent across and secured together. The poles then bent forward at the entrance to the ditch, and formed an arch, the top of which was 10 feet distant from the surface of the water; the arch was made to do crease in height as the ditch decreased in width, so that the remote end was not more than 18 in. in height. The poles were placed about 6 ft. from each other, and connected with other poles laid lengthwise across the arch and fastened together. A net was thrown over all, and made fast to a reed fence at the entrsnce or to yards up the ditch, and afterwards strongly pegged to the ound. At the end of the chic furthest from the entrance was fixed a “ tunnel ' net, 4 yards in gth of a circular form, and kept open by a number of hoops i8 in. in diameter, placed at a small distance from each other to keep it distended. On one side a number of red fences, called “ shooo ings," were constructed, for the purpose of screening the decoy-man from observation, and in such a manner that the fowl in the decoy might not be alarmed while he was driving those in the pipe. These “shootings,” ten in number, were about 4 ards in length and 6 feet in height. From the end of the last shooting a person could not see the sowing to the bend of the ditch, and there was then no further occasion for shelter. Except for these " shootings” the fowl that remained about the mouth of the ditch would have been alarmed if the person driving the ducks already under thenetshould havebeeuexposed, andwouldbecomesoshyasentirely toforsake theplace. 1218.—DUCK WITH CARROTS. Carottes.) lngredlents.--Remairis of cold ducks, 3 or 4 large carrots,§ apint of Espagnole sauce (see Sauces, No. 244 ), 1 oz. of butter, sugar, salt and Pepper- hiethod.--Boil the carrots in a small quantity of water with a small piece of loaf sugar until tender, then rub them through a fine sieve, season to taste, add the butter, and re-heat. Cut the ducks into pieces convenient for serving, put them into the hot sauce, and let them simmer very gently for 5» an hour. Place the purée of carrots on a hot dish, arrange the pieces of duck neatly on the top, pour the sauce round, and serve. Tima—About 1 hour. Average Cost, od., exclusive of the duck. Sufficient for 3 or 4 persons. Seasonable from August to March. Tin DIOOY-MAN, Doc All!) Ducirs.—The decoy-man on approaching the ditch, described above, took a piece of lighted peat or turf and held it near to his mouth, to prevent the ducks smelling him. specially trained dog accompanied him. e man then walked very silently about half- way up the shootings, where a small piece of wood was thrust through the reed fence, making an aperture just large enough to enable him to see if any fowls were inside; if none were there he walked on to ascertain if the ducks were about the entrance to the ditch. If successful in his search the decoy-man stop made a motion to his dog, and ave him a piece of cheese to eat, when the sagacious anim went directly to a hole through the rsed fence, and the birds immediately flew 08 the bank into the water. The dog returned along the bank between the reed fences, and came out to his master at another hole. The master then gave his canine assistant something more to encourage him : and the d re ted his rounds until the birds were attracted by his motions, and followed him into the mou the ditch—this operation was called “ working " the ducks. The man now retreated further back, “ working " the dog at different holes until his prey were suffi- cientl under the net. The man next commanded the dog to he down under the fence, and gomg himse forward to the end of the ditch nearest to the lake, he took off his hat, and waved it be- tween the shootings. All the birds that were under the not could then see him, but not those which were in the lake. The former flew forwards; and the man ran to the next shooting, and waved his hat, driving the birds along until they came into the tunnel net, into which they crept. When they were all in, the decoy-man gave the net a twist, thus preventing them from getting back. He then took the net of! from the end of the ditch, and taking the ducks out, one by one, dislocated their necks. (F r.-—Canard aux 702 HOUSEHOLD MANAGEMENT 1219.—DUCK, ROASTED, WILD. (Fr.-Canard Sauvage R6ti.) Ingredients—i wild duck, } a pint of Espagnole sauce, (see Sauces, No. 244), 1 glass of port wine or claret, the juice of a lemon, water- cress, salad-oil, salt and pepper. Method.--Draw and truss the bird, and roast it in front of a clear fire or in a moderate oven for about 45 minutes, basting frequently. Make the sauce as directed, add to it the wine and lemon-juice, season to taste, and keep hot until required. Serve the duck on a hot dish, garnish with watercress, previously well washed, dried and seasoned with pepper and salad-oil, and send the sauce to 'table in a sauce- boat. Tuna—About 30 minutes. Average Cost, 39. 6d. to 45. 6d. for 3 or 4 persons. Seasonable from August to March. Sufficient Duca's Econ—All ducks are good layers if carefully fed and properly tended. Ducks when in good health usually lay at night or_ early in the morning, and one of the surest signs of indisposition “on; birth of this class is their irregularity in laying. The tint of the eggs laid depends chiefly upon the colour of the duck-liitht-eeleured ducks laying white eggs, brown ducks eggs of When placing the eggs greenish-blue, and dark-coloured birds producing the largest-sized eggs. of other birds under a duck to be hatched, care should be taken that the I!!! match tho” 0‘ the duck as nearly as possible, otherwise the dud: may turn out of the nest and destroy the eggswhiehdiiiertrom herowninsisefmdeolour. 1219a.-~DUCK, ZEPHIRES OF. Remove the meat from a duck, pound in mortar with 4 ozs. of panada and 2 yolks of eggs, mix in 1 gill of salmi sauce and i a wine-glass of port wine, season with pepper and salt and aromatic spice, then rub through a sieve. Butter 8 or 9 zephires on to a hot dish, put a fancifully cut piece of cooked puff pastry, ring or oblong, on each. Fill centre with spinach, and place a glacé cherry on each. Pour the sauce round and serve hot. 1220.--FOWL, BOILED. (Fr.--Poulet Bouilli.) Ingredients—i fowl, i} ozs. of butter, 1* ozs. of flour, 1‘ of a pint of stock, I onion, i carrot, a bouquet-garni (parsley, thyme, bay-leaf), 6 white peppercorns, salt. Method.-Truss the fowl for boiling. Have ready a saucepan just large enough to contain the fowl, and as much boiling stock or water as will cover it. Rub the breast of the bird with lemon, wrap it in a buttered paper, put it into the saucepan, bring to the boil, RECIPES FOR COOKING POULTRY 703 and skim well. Add the sliced vegetables, bouquet-garni, peppercorns and salt if necessary, and cook very gently until the fowl is tender. A young fowl should be ready to serve at the end of 1 hour, but an old bird may need twice that length of time. Meanwhile, melt the butter in a stewpan, add the flour, cook for a few minutes without browning, pour in the stock (use some of the liquor in which the fowl was cooked if none other is at hand), and boil up, stirring all the time. Season to taste, and simmer for 10 minutes, or until the fowl is ready. Remove the trussing string, place on a hot dish, pour over the sauce, which must be thick enough to coat it, garnish with chopped truflie, parsley, or hard-boiled yolk of egg, and serve. Tlme.—From i to 2 hours, according to age. Average Cost, 3s. 3d. to 4s. 6d. Sufficient for 4 or 5 persons. Tits Stress» on SPANOIJD Hummer—There are two varieties of this fowl—s favourite with many fanciers—the " golden speckled ” and the " silver speckled.” The general colour of the former is golden or orange-yellow, each feather having a gloss dark brawn or black tip, particu- larly on the hackles of the cook, the w ~coverts, and on the her feathers of the breast. The female is yellow or orange-brown, the .athers are margined with black. The ground colour of the “ silver speckled " bird is silver-white, with a tinge of straw-yellow, each feather being edged with s glosgy black half-moon shaped mark. Both these varieties are very handsome, and the hens are good yers. 1221.—FOWL, BOILED WITH OYSTERS. (Fr.—-Pou1et aux Huitres.) Ingredients.-—i fowl, 3 dozen oysters, } of a pint of Béchamel sauce (see Sauces, No. 178) l a gill of cream, 1 oz. of butter, the yolks of 2 eggs, 1 blade of mace, salt and pepper. Method—Beard the oysters, place 2 dozen of them inside the fowl, and truss for boiling. Put the fowl with the mace and butter into an earthenware fireproof stew-jar with a close-fitting lid. Place the stew-jar in a baking-tin, surround with boiling water, and cook on the stove or in a moderate oven for 2} hours, or until the fowl is perfectly tender. Blanch the remaining oySters in their liquor, strain the liquor, pour it over the oysters, and put both aside until required. When the fowl is sufficiently cooked, transfer it to a hot dish, strain the liquor and add it to the Béchamel sauce, and, when boiling, stir in the cream and yolks of eggs, previously blended. Continue the stirring and cooking until the sauce thickens, but it must not boil, or the eggs may curdle. Season to taste, pour a little of the sauce over the fowl, add the oysters and their liquor to the remainder, and serve it in a sauce- boat. Tlme.--About 3 hours. Average Cost, 75. 6d. Sufficient for 4 or 6 persons, according to size. 704 HOUSEHOLD MANAGEMENT 1222.——F OWL, BROILED,WITH MUSHROOM SAUCE. (F r.-—Poulet Grillé aux Champignons.) See “ Chicken, Grilled, with Mushroom Sauce,” No. 1166. 1223.—-F OWL, CURRIED. (F r.-Poulet en Kari.) See “ Fowl, Hashed, Indian Style,” No. 1231, also “ Indian Cookery." 1224.—FOWL, HASHED. (Fr.--Hachis de Volaille.) Ingredients.—The remains of cold roast fowls, 1 pint of stock, I} ozs. of butter, 1} ozs. of flour, salt and pepper. Method.--Divide the fowls into neat joints and, when no stock is at hand, simmer the bones and trimmings for at least 1’ hour, adding the usual flavouring vegetables. Melt the butter, fry the flour until lightly-browned, add the stock, and stir until boiling. Season to taste, put in the pieces of fowl, let the stewpan stand for at least i an hour, where its contents will keep hot without cooking, then serve with the sauce strained over. Tlme.—About 1 hour. Average Cost, 6d. to 9d., in addition to the fowl. Sumclent, for 3 or 4 persons. Seasonablo at any time. BLACK Seaman—The real Spanish fowl is characterized by its uniformly black colour, burnished with tints of green, its peculiar white face, and the large development of its comb and wattle—the large high comb of the cock being erect—and blue legs. The Black S anish fowl is an excellent layer, and its eggs are of a large size. It ls, however, a bad sitter, an its eggs should therefore be placed in the nests of other varieties for hatching. It is a good bird for the table, although somewhat small. The handsome carriage and striking contrast of colour in the comb, fare and plumame make the Black Qnan'sh fowl an afition to the ponltry yard. Thcysrc admirably adapted as a town fowl, and their 8031: is esteem 1221;.- FOWL, RAoofir 0F. (Fr.--Ragofit de v0- laille.) lngredlents.-~r fowl, 1» of a lb. of ham or bacon cut into dice, 2} ozs. of butter, 15 ozs. of flour, 1} pints of stock, 1 onion finely-chopped, salt and pepper. Method.--Divide the fowl into neat joints. Heat the butter in a stewpan, fry the pieces of fowl until nicely-browned, then remove and keep it hot. Fry the onion slightly, then sprinkle in the flour, cook slowly until well-browned, and add the stock. Stir until boiling, season to taste, replace the fowl, put in the ham or bacon, and cover closely. Cook very gently from t to 1} hours, or until the fowl is tender, then serve with the sauce strained over. Tlme.—-About 1} hours. Average Cost, 43. to 4s. 6d. or more persons, according to size. Sulllclont for 5 CHICKEN ENTREES. 1: .h.r°’ :4 . Q '1 ‘I‘ z . . @Qjae T;"Q.-!§‘$'U \ 1. Chicken fried in Batter. 2. Chicken Sou Ifié. 3. Chicken Spatchcocked. 4| co LD co L LATION EN TR, BE SO l . Pior oeon Pie . 2 . Fre nchR aised Pie 3. Raised G ame Pie ,with As ' P1c J clly 42 RECIPES FOR COOKING POULTRY 705 1226.--FOWL, ROAST, GERMAN STYLE. (Fr.—Poulet R6ti aux Marrons.) lngredients.--r fowl, veal farce, I lb. of chestnuts, 1 lb. oi sausages, I pint of good stock, I oz. of butter, I oz. of flour, 1'. lemon, salt and pepper, butter or fat for basting. Method.--Slit the skins of the chestnuts, throw them into boiling water, cook them for r 5 minutes, then remove both skins, and bake until tender. When ready, lay a dozen aside, put the remainder into the body of the bird, and stuff the crop with veal forcemeat. Truss into shape, and roast in front of a clear fire or in a moderately-hot oven for about 1 hour, basting frequently. Meanwhile, melt the butter, fry the flour until lightly-browned, then add the stock and stir until boiling. Season to taste, add the remaining 12 chestnuts, and simmer gently for 10 or r 5 minutes. Serve garnished with fried sausage and slices of lemon, and send the sauce to table separately. Tlme.—About I hour. Average Cost, 4s. 6d. to 5s. Suillcient for 5 or 6 persons. Seasonable in winter. Tn: Cocnm Carma—This familiar fowl, a native of Cochin China, now common among our domestic poul was, on the introduction of the first pair of these birds from Shanghai, the occa- sion of a remar able furore among poultry fanners. The fowls were exhibited by the late Queen Victoria, to whom they had been presented at the Dublin Poultry Show of r846. They created an immense sensation ; the approaches to the house of a dealer who possessed some of these birds were blocked by broughams, carriages and cabs, containing people eager to obtain specimens of the new importation. Large sums were paid for the coveted birds, and guineas were weighed against the eggs. The reign of the Cochin China was, however, of short duration. The bird is large and ungainly in appearance, but is an excellent layer even during the winter, and its buff-coloured eggs are much esteemed ; the ualitv of its flesh is inferior to that of the Dorking and some other breeds, but by cross breeding wi other varieties it is much improved. 1227.——FOWL, ROAST, STUFFED. (F r.—-Pou1et Farci r6ti.) Ingredients—I fowl, veal forcemeat, N o. 396, bread sauce, gravy (see “ Sauces and Gravies ”), thin slices of bacon. Method.-~Press the forcemeat lightly into the crop of the fowl, truss into shape, and roast in front of a clear fire, or in a moderately-hot oven for about 1 hour. Serve garnished with crisply-fried rolls of bacon, and hand round bread sauce and gravy separately. Time.--About 1 hour. Average Cost, 3s. 9d. to 48. 6d. Sulliclent for 4 or 5 persons. Seasonable at any time. Tar Gaul Fowr. (Fr. is Math—This bird, known for its pugnaeious disposition and hand- some plumage, has been omesticated from early ages. Pliny writes: " The gait of the cock is proud and commanding ; he walks with head erect and elevated crest ; alone of all birds, he habitu- ally looks up to the sky, raising at the same time his curved and scythe-formed tail, and inspiring termr in the lion himself, that most intrepid of animals. . . . They regulate the conduct 0! our magistrates, and open or close to them their own houses. They prescribe rest or movement to the Roman forces; they command or prohibit battles. In a word, they lord it over the masters of the worl .” Among the Greeks as well as the Romans, " alectomancy," or divination by means of a cock, was practised, as in the case of deciding the day on which a battle should be fought. A gram of corn was placed on the letter of each day in the week, turned face downwards; the sacred cock was then liberated, and according to the letter be picked the corn from, the time of battle was regulated. The breeding of game fowls for cock-fighting was in practice many hundred years before the Christian eras tor Themistocles (514—449 s.c.), the Athenian King, is said to have taken advantage of a pitched attle between two cocks to harangue his soldiers on their courage. “ Ob- serve " he said, “ with what intrepid velour they fight, inspired by no other motive than love of victory; whereas you have to contend for your religion and hberty, for your wives and children, and for the tombs of your ancestors." AA 706 HOUSEHOLD MANAGEMENT 1228.—FOWL STEWED WITH RICE. (Fr.—-Poulet au riz.) - Ingredients—1 fowl, 4 ozs. of rice, 1 quart of stock, 2 or 3 onions, 2 or 3 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, salt and pepper. Method.--Truss the fowl for boiling, put it into a stewpan, or earthen- ware stew-casserole, with the cold stock; when it boils add the onions and celery in large pieces, and the herbs and peppercorns tied in muslin. Cover closely, and cook very slowly for 1 hour, then add the rice (previ- ously well washed), salt to taste, and continue the gentle cooking until both fowl and rice are perfectly tender. The rice should absorb nearly all the stock. Before serving, remove the vegetables and herbs, season with salt and pepper, and place the fowl on a. hot dish, sur- rounded by the rice. Tlme.—From 1} to 2 hours. Average Cost, 3s. 9d. to 4s. 6d. Sufficient for 5 or6 persons. Tin Beer Fowu ro Farrah, arc—The chicks most likely to fatten well are those first batched in the brood, and those with the shortest legs. Long-legged fowls, asarule, are by far the most difficult to fatten. The most delicate sort are those which are put up to fatten as soon as the hen forsakes them ; for, as says an old writer, “ then they will he in fine condition and full of flesh, which flesh is afterwards expended in the exercise of foraging for food and in the increase of stature; and it may be a work of some weeks to recover it, especially with young cocks.” But whether you take them in hand as Chit ks or not till they are older, the three prime rules to be observed are—sound and various food, warmth and cleanliness. There is nothing that a fatting fowl grows so fastidious about as water. It water any way foul be altered him he will not drink it, but sulk with his food and pine, and you all the while wondering the reason why. Keep them separate, allowing to each bird as much space as you can spare. Spread the ground with sharp sandy gravel ; take care that they are not disturbed. In addition to their regular diet of bruised corn, make them a cake of ground oats or beans, brown sugar, milk and mutton suet. Let the cake lie till it is stale, then crumble it, and give each bird a gill measureful morning and evening. N o entire grain should be 'ven to fowls during the time they are fattening, indeed the secret of success lies in supplying with the most nutritious food without stint, and in such s form that their digestive mills shall find no the» culty in grinding it. 1229.—F0NDU OF CHICKEN. See “ Chicken, Ramakins of," No. 1186, and “Chicken, Small Souffle of," No. I 193. 123o.--FOWL, FRIED, WITH PEAS. (Fr.--Pou1et Sauté aux petits pois.) Ingredients.--The remains of r or 2 cold roast fowls, 2 ozs. of butter, 1 oz. of flour, { of a pint of stock, 1 pint of shelled peas, salt and pepper. Method.-—Divide the fowl into pieces convenient for serving, and. boil the bones and trimmings down for stock. Fry the fowl in hot butter until well-browned, then remove and keep it hot, and sprinkle in the flour. Brown slightly, add the stock, stir until boiling, and season to taste. Replace ‘the fowl, cover closely, draw the stewpan aside where the contents will keep hot without cooking, and let it remain for i an hour. Meanwhile boil and drain the peas, and season them with pepper. Serve the fowl arranged in a circle on a hot dish with the RECIPES FDR COOKING POULTRY 707 sauce strained over and the peas piled in the centre, or, if preferred, serve the peas separately. Tlme.--About 1 hour. Average Cost, about 2s. 6d. tozs. 9d. Seasonable from June to September. IZ3I.-—FOWL, HASHED, INDIAN STYLE. (F r.---Hachis de Volaille a l’ Indienhe.) lngmdlenm—The remains of cold roast fowls, {L of a pint of curry, sauce, see Sauces, No. 241. Method.--Divide the fowls into pieces convenient for serving, and when stock is needed, simmer the bones and trimmings for at least 1 hour in just as much cold water as will cover them. Make the sauce as directed, put in the pieces of fowl, and allow the stewpan to stand for about } an hour where its contents will remain just below simmering point. Serve with boiled rice. Tlme.—To re-heat the fowl, about 1» an hour. Average Cost, 9d., in addition to the chicken. 1232.—-FOWL, INDIAN DISH OF. (Fr—Poulet a la Diable.) Ingredients.—Thc remains of I or 2 cold roast fowls, 2 or 3 small onions sliced, 2 or 3 ozs. of butter,’ r tablespoonful of curry-powder, salt, I lemon. Method.—Divide the fowl into neat joints, score them, spread on a. little butter, sprinkle on a little salt and the curry-powder, and let stand for about 1 hour. Heat the remainder of the butter, fry the onions brown, then remove and keep hot. Now fry the pieces of fowl, and when nicely-browned, pile them on the onions, and serve garnished with sliced lemon. Tlme.—To fry, altogether, about 30 minutes. Average Cost, exclusive of the fowl, 8d. Seasonable at any time. 1233.--GALANTINE OF FOWL. (Fr.——Galantine de Volaille.) Ingredients.--1 boned fowl, 1 lb. of sausage meat, } of a lb. of ham or bacon, 2 hard-boiled eggs, 2 trufiles, i an oz. of pistachio nuts blanched, pepper and salt, aromatic spice. Method.--Bone the fowl cut it down the centre of the back, spread it out on the table, season the flesh well, and distribute it in such a manner that all parts are of nearly equal thickness. Spread on half the sausage meat, on the top place narrow strips of bacon, slices of egg, slices of truflle, intersperse the nuts, season liberally with Salt and pepper, and cover with the remainder of the sausage meat. Roll 708 HOUSEHOLD MANAGEMENT up tightly, fasten securely in a cloth, and simmer gently in stock for about 2 hours. When cooked, tighten the cloth and press between 2 boards or dishes until cold. Before serving, glaze thickly and garnish with aspic jelly. Tlme.—About 2 hours to cook the galantine. Average Cost, 5s. 6d. to 8s. 6d., according to size and quality of fowl. Sufficient for 6 or 7 persons. 1234.-GIBLET PIE. (Fr.-—Péité aux Abatis a l’Anglaise.) - Ingredients—r set of goose giblets, I 1b. of rump steak, 1 onion, a bouquet-garni (parsley, thyme, bay-leaf), puff or rough paste, salt, Pepper» Method.—-Wash the giblets, put them into a stewpan with the onion sliced, bouquet-garni, peppercorns, } a teaspoonful of salt, cover with cold water, and. simmer gently from i} to 2 hours. Cut the steak into small thin slices, put a layer of them at the bottom of a pie-dish, add the giblets and the remainder of the steak in alternate layers, and season well. Strain the stock, season to taste, pour over the meat to about § its depth, and add the remainder when the pie is baked. Cover with paste (see Veal Pie, No. 481), bake in a brisk oven for about i an hour, then reduce the temperature, and continue the cooking for about 45 minutes longer. The appearance of the pie may be im- proved by brushing it over with yolk of egg either before baking or when it is 3 parts done. Before serving, pour in the remainder of the hot stock. . Tlme.-—To bake, from i} to 1% hours. Average Cost, zs., exclusive of the giblets. Sufficient for 5 or 6 persons. 1235.—GIBLETS, CAPILOTADE OF. (Fr.——Capilotade d’Abatis.) Ingredients.—Cooked giblets, to which may be added slices of any kind of cold poultry or meat, 1 large onion shredded, I carrot thinly sliced, 2 'tablespoonfuls of coarsely chopped mushrooms, preferably fresh ones, salad-oil, } a pint of good stock, 1 dessertspoonful of flour, salt and pepper. Method.--Put 4 or 5 tablespoonfuls of oil or an equal quantity of butter into a stewpan, and when it is thoroughly hot add the onion, carrot and mushrooms. Sprinkle in the flour, cook gently for about 1 an hour, then add the stock, and stir until boiling. Season to taste, put in the giblets, make thoroughly hot, and serve. In Italy, white wine is used instead of stock. Tlme.—-To re-heat the giblets, about 20 minutes. Average Cost, IS. 4d. to 1s. 8d. Sufficient for 4 or 5 persons. Seasonable from September to February. RECIPES FOR COOKIIJG POULTRY 7‘9 1236.—-GIBLETS, STEWED. (Fr.--Abatis d’Oie.) Ingredients.-r set of goose giblets, { of a pint of stock, 1 oz. of butter, 1 oz. of flour, salt and pepper. Method.--Prepare the giblets as directed in the recipe, wash them, cover them with stock and water, and stew them until tender. Remove the liver, neck and tendons as soon as these are suficiently cooked, and continue to stew the gizzard until it can be easily pierced with a fork. Meanwhile heat the butter in a stewpan, fry the flour brown, and, when ready, remove the giblets, and strain 1- of a pint of the stock on to the flour and butter. Stir until boiling, season to taste, put in the giblets, and when thoroughly hot, serve. Time.-—About 2 hours. Average Cost, lid. to 1s. 3d. Sufficient for 3 or 4 persons. Seasonable, September to February. 1237.-GOOSE, HASHED. (Fr.—Ragoiit d’Oie.) Ingredients—Remains of roast goose, 2 ozs. of butter, 1 oz. of flour, 1 pint of stock, 2 finely-chopped onions, 6 button-mushrooms or a few fresh ones, 2 cloves, 1 blade of mace, 6 allspice, salt and pepper, croutons of fried bread, apple sauce, No. 316. Method.--Cut the remains of the goose into neat pieces. Fry the onions in the butter, when turning brown add the flour, stir over the fire until it acquires a nut-brown colour, then add the stock, and boil for 10 minutes. Add the goose, mushrooms, spices wrapped in muslin, and simmer very gently for i of an hour. Arrange the pieces of goose neatly on a hot dish, remove the spices, season the sauce to taste, and pour it over. Garnish with croutons of fried bread, and serve with apple sauce. Time.--About 11- hours. Average Cost, 8d., exclusive of the goose. Seasonable from September to February. Tits Goosl (Fr. ois).¢-This familiar bird is generally distributed over the world, being met with in North Ameri Lapland, Iceland, Arabia and Persia. There are many varieties, but they do not difier widely each other; in England there is on! one species, which is sup to be a native breed. The best geese are those on the borders 0 Suffolk, and in Norfolk an Berkshire, but the largest flocks are reared in the fms of Lincolnshire and Cambridge. Geese thrive best where they have an easy access to water, and large quantities are annually sent to the London market. The period when the goose is at its eatest perfection for the table is when it has just ac uired its full growth and has not begun to arden. The best time iorgreen geeseisirom thesecon week in June to the first of September. A tradition ascribes the institution of the Michaelmas oose to Queen Elizabeth, who is said to have chanced to dine on one at the table of an English aronet, when the news of the defeat of the Spanish Armada reached her Majesty. In commemoration of this event she commanded the goose to make its appearance at table on every ' 1238.-—GOOSE, ROASTED. (Fr.--Oie R6tie.) Ingredients.-1 goose, onion stuffing (see Forcemeats), { of a pint of good beef stock or gravy, apple sauce, fat for basting. bismuth—Prepare and truss the goose, put the onion forcemeat inside the body, baste it well with hot fat, and either roast or bake from 2 to 21} hours, according to size and age. Baste fre- 710 HOUSEHOLD MANAGEMENT quently, and if the surface is not well browned, dredge with flour when the bird is i cooked. Remove the trussing string, serve on a hot dish, and send the gravy and apple sauce to table in sauce-boats. Tlme.--From 2 to 2} hours. Average Cost, from 6st to 12s., accord- ing to size. sufficient for to or more persons, accordingto size: Season- able from September to February. Tn: Winn Goons—This bird is cornetimes called the “ Grey-lag,” and is believed to be the original of the domestic goose. The Grey-leg (Am fem) is s denisen of at the extensive marshy districts throughout the ternperate regions of Europe. Northwards it ranges to the 1" of latitude and southwards to the northerh parts of Africa, and easterly to Persia. n is the mean bird that saved the Capitol by its vigilance; end was valued accordingly by the grateful Romans. 1239.-—GOOSE HAMS. Ingredients-4 large goose, 1- of an oi. of saltpetre, 2 ozs. of common salt, 1 oz. of coarse sugar. bismuth—Split the goose down the back, and rub in the saltpetre, salt and sugar. Let it lie in pickle 12 days in summer, 14 in winter: Rub and turn it regularly every day, then roll it in sawdust and smoke it. Tlme.—-12 to 14 days. Average Cost, 9d.. to rs. per lb. Tm: Basin Goose.--This is the smallest and most numerous of the species of the geese which visit the British Islands. It makes its appearance in winter, and ranges over the whole of the coasts and estuaries, frequented other migratory Ms A very large number of these birds annually resort to the extensive san and lauds; flats which lie between the mainland and Holy Island on the Northumbrian coast, an are cover b every flow of the tide. This part of the coast appears to have been a favourite resort of these birds from time immemorial, where they have always re- ceived the name of Ware geese, possibly from the fact of their continually feeding on marine vege- tables. The flesh of the Brent goose has an agreeable flavour. 124o.--GOSLING ROAST. (See To Dress a Green Goose.) 124I.-~GREEN GOOSE, TO DRESS A. (Fr.—-Oison R6ti.) Ingredients»! Goose, 3 ozs. of butter, pepper and salt to taste. Method—Geese! are called green until they are about 4 months old, and should not be stuffed. After the goose has been singed and trussed, put into the body a seasoning of pepper and salt, and the butter to moisten it inside. Roast before a clear fire for about % of an hour, allow it to brown nicely, and serve with a brown gravy, and, when liked, gooseberry series. This dish should be garnished with watercresses. 'l‘lme.--About an hour. AVerage Cost, 49. 6d. each. Sufficient for 5 or 6 persons. Seasonable August to November. Tn: Bcvrrntu Gwen—The Greek historian Herodotus cans special attention to this me, which he stated was held sacred b the ancient Egyptians. Mr. Salt, the traveller, remarks : “ Horus Apollo says the old geese stay wit their young in the most imminent danger, at the risk of their own Eves, which I have myself frequentl witnessed. Vielpansier is the goose of the Nile, and wherever this goose is represented on the we is of the temples in colours, the resemblance ma clearly traced." "he gmeelsalsostatedtohavebeen ebirdunder theeareof the goddess era. The Egyptian oose has been placed the naturalist, Mr. Gould, among the birds of Europe; not from the gumber of half-reclaim individuals who are annually shot in Britain, but from the circumstance of he occasionally visiting the southern parts of the Continent from its native country Africa. RECIPES FOR COOKING POULTRY 711 1242.—-GUINEA FOWL, ROASTED. (F 1.--Pintade R6tie.) Ingredients—1 guinea fowl, bacon, fried breadcrumbs, bread sauce, Espagnole sauce, No. 244 (see Sauces), watercress, salad-oil, salt and Pepper- Method.--Truss the bird, cover the breast with slices of fat larding bacon, and roast it in front of a clear fire or in a moderately hot oven for about 1 hour. When {- cooked remove the bacon, that the breast may brown. Wash, drain, and dry the watercress, and season it with salt, pepper, and a. little salad-oil. Serve on a hot dish, garnish with watercress, and hand the fried breadcrumbs, bread sauce, and Espagnole sauce separately. Tlme.-Ab0ut 1 hour. Average Cost, from 49. each. Sufficient for 4 or 5 persons. Tn: Gumsa Fowr. (Fr. Made), called also Pintade, is a genus of gallinsceous birth dmncsti- csted in England, and belongs to the same family as the pheasants. It is, as its name implies, s native of the West of Africa; it is common in poultry yards, and bears some resemblance to the turkey. Its plumage is slateveoloured,’ variegated with small white spou- Its head is ornamented with a hard protuberance or “ casque. ’ The wattles are prominent, those of the male being of a purplish-red, and those of the female red. Its size is about the same as that of the common howl, ut its legs are longer. The guinea-fowl is gregarious in its habits, associating in large flOcks, perch- ing at night in trees or elevated situations. Though domesticated it retains much oi its wild nature, and is spt to wander. The hens lafilabundantly, and its e288. "how-red spotted with dark brown, are excellent Its flesh is not so w to as that of the common tow], and more resembles the flesh of the pheasant in colour. It is savoury and easy of digestion, and the guinea-fowl is in season when lame ll out. 1243.-LARK PIE. (FL—Pate de Mauviettes.) Ingredients.--is larks, 1 1b. of rump steak, } of a lb. of bacon, i» a pint of good stock. For the farce or stuffing : 2 tablespoonfuls of bread- crumbs, ! tablespoonful of finely-chopped suet, r tablespoonful of finely- chopped ham or parboiled chickens’ livers, r tablespoonful of chopped mushrooms (preferably fresh ones), I dessertspoonful of finely-chopped parsley,1~ of a teaspoonful oi finely-gratedlemon-rind, iof a teaspoon- iul oi powdered mixed herbs, 1 egg, a good pinch of nutmeg,§ a teaspoon- ful of salt, 1- of a teaspoonful of pepper, puff paste, the yolk of I egg. Methods—Bone the larks and stuft them with the farce, cut the beef into small thin slices, and the bacon into strips. Put a layer of beef at the bottom oi a pie-dish, arrange the larks on the top, intersperse the remainder of the meat and the strips of bacon, season well with pepper and salt, Q fill with stock, and cover with the paste. Brush over with yolk of egg, bake in a quick oven until the paste has risen and become set, then cook more slowly for about I hour. Before serving, add the remaining stock, pouring it carefully through the hole in the centre of the pie. Serve either hot or cold, but a little gelatine must be added to the stock if the pie is intended to be eaten cold, in order that the gravy may form a jelly. Time.--To bake the pie, about 1} or 1} hours. Average Cost, 3s. 6d. to 49. 6d. Sufficient for 6 or 8 persons. Seasonable from November to February. 712 HOUSEHOLD MANAGEMENT 1244.—LARKS, BROILED. (Fr.-—Mauviettes Grillées.) Ingredients—r dozen larks, 1 egg. breadcrumbs, salt and pepper, croutes of toasted bread, butter. Method.—-Prepare the larks as directed in “ Larks, Roasted,” brush them over with beaten egg, and coat them carefully with breadcrumbs seasoned with a little salt and pepper. Broil over a clear fire for 10 minutes, and as soon as the breadcrumbs are set, brush them lightly over with oiled butter. Serve on croutes. Tlme.—About :0 minutes. Average Cost, 2s. 3d. to 33. Sumclent for 5 or 6 persons. Seasonable November to February. 1245.—LARKS, ROASTED. (Fr.—-Mauviettes R6ties.) Ingredients-12 larks, 12 small thin slices of bacon, 12 round or oval pieces of buttered toast, fried breadcrumbs, water-cress, salad-oil, lemon, butter or fat for basting, salt and pepper. Method.—Pick and singe the birds, cut ofi the feet, and remove the gizzards. Truss them in shape by means of a skewer, which should be long enough to hold six. Brush them over with hot butter or fat, cover each breast with a piece of bacon, and roast the birds before a hot fire for about 10 minutes, basting them constantly. Place each bird on a piece of toast, arrange them in a close circle on a hot dish, fill the centre with fried breadcrumbs, and garnish with cut lemons, and watercress seasoned with salad-Oil, salt and pepper. Tlme.--About 10 minutes, to roast. Average Cost, from 2s. to 35. per dozen. Sufficient, 5 or 6 persons. Seasonable from November to February. 1246.-—-LARKS STUFFED AND ROASTED. (Fr.--Mauviettes Farcies et R6ties.) Ingredients—8 or 9 larks, 8 or 9 very small rolls of crisply-fried bacon, 8 or 9 round or oval pieces of buttered toast. For the farce or stuffing : 1 oz. of warm butter, 1 tablespoonful of breadcrumbs, r tablespoonful Of finely-chopped cooked ham or tongue, 1 large, finely-chopped fresh mushroom, or 4 small preserved ones, ! dessertspoonful of finely- chopped parsley, 1 very finely-chopped shallot, salt and pepper, egg, brown breadcrumbs, butter for basting, fried potato straws. Method.-Prepare the birds as in the preceding recipe, stufi with the. prepared farce, coat with egg and brown breadcrumbs, truss and fix on a skewer, and roast for about 10 minutes before a clear fire. As soon as the coating becomes fixed baste with hot butter, and repeat the process frequently. Place each bird on a piece of toast, dish them in a close circle, pile the potato straws in the centre, and garnish with the rolls of bacon. Serve with a boat of nicely seasoned gravy. RECIPES FOR COOKING POULTRY 713 Tlme.--About 10 minutes to roast. per dozen. Allow 2 to each person. ruary. Average Cost, from 2s. to 3s. Seasonable from November to Feb- 1247.--LARKS, SALMI OF. (Fr.-—Salmis de Mau- viettes.) Ingredients.—2 dozen larks, 1 pint of good gravy or stock, 1 glass of port wine or claret, the juice of I} a lemon, 2 ozs. of butter, 2 ozs of flour, 3 finely-chopped shallots, cayenne, salt, butter for basting, croute of fried bread. Method.--Roast the larks before a clear fire or in a moderately-hot oven for 10 minutes, basting them frequently with hot butter. Fry the shallots in the butter, add the flour, cook over the fire until brown, put in the stock, and stir until boiling. Simmer for 10 minutes, add the wine, lemon-juice, salt and cayenne to taste, put in the birds, and cook very gently for about 10 minutes. Dish the larks on the crofite, strain the sauce over, and serve. Tlme.—-About 20 minutes, to cook the larks. to 5s. Seasonable from November to February. 1248.—-PICKLED POULTRY. lngredients.—2 or 3 fowls, 4 quarts of water, 2 lb. of common salt, 4 ozs. of brown sugar, } of an oz. of saltpetre. Method.—Boil the salt, sugar, saltpetre and water together for i an hour, skimming when necessary. Pour the brine into an earthenware vessel, and when quite cold put in the fowls, and let them remain 2 or 3 days. This method of preserving poultry is employed in South Africa, Australia and other hot countries. The birds are killed, imme- diately scalded and stripped of their feathers, and at once immersed in brine. They are usually conveyed to market in small barrels, 3 or 4 being packed closely together, and covered with brine. They are best when dressed as a. curry or pilau. Average Cost, 48. I249.—PIGEONS, COMPOTE OF. (Fr.—Comp6te de Pigeons.) lngredlents.—3 pigeons, I} ozs. of butter, 1- of a lb. of raw ham or bacon, 2 dozen button onions, 1 carrot, i a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 1 clove, 6 peppercorns, 1 pint of good stock, 1 table— spoonful of flour, salt and pepper. Method.--Truss the pigeons -for roasting, cut the bacon into dice, peel the onions, and fry the whole in hot butter until well browned. Add the stock, and when boiling put in the herbs and the carrot and turnip, previously cut into dice. Cover closely and cook gently for 714 HOUSEHOLD MANAGEMENT nearly 1 hour. A few minutes before serving skim off all the fat, add the flour, previously blended with a little cold water, stir until the sauce reboils, season to taste, and simmer at least 10 minutes to cook the flour. Remove the trussing strings, cut the birds in halves, arrange them neatly on a hot dish strain the sauce over, group the vegetables and bacon round the dish, and serve. Tlme.--About 1} hours. Average Cost, from 18. to 1s. 6d. each. Sulli- clent for 6 or 7 persons. In: Pteson (Fr. finish—This familiar bird is widely distributed over the world, and some species are found even in the Arctic regions. The true pigeons or Columbsdas are represented by the stock-dove; the USS-di'lVO or cushat is the largest British species. Pigeons in general are arboreal in their habits, a build their nests in hi h laces. Their food consists chiefly of grain The n ate of the pigeon is the well-known “ oooing.5 tom the wild or rock pigeon the numerous domestic varieties are derived. The flesh of the pigeon is savoury, delicate and stimulating. 12 5o.--PIGEONS, CURRY OF. (Fr.—-Kari de Pigeon.) Ingredients.--2 pigeons, 2 ozs. of butter, } of a pint of curry-sauce No. 241 (see “ Sauces "), boiled rice. Method—Make the sauce as directed, strain, replace in the stewpan, and keep hot until required. Divide each pigeon into 4 quarters, fry them in hot butter until well-browned, and drain them free from fat. Put them into the sauce, let the stewpan stand for about i an hour, where its contents will remain just below simmering point, then serve with plainly-boiled rice handed round at the same time. Time.—To cook in the sauce, about 4} an hour. Average Cost, pigeons, 2s. 6d. to 3s. Sulliclent for 4 or 5 persons. Tn: PIOIOI-BOUSI oa Dovzoora.--The first requisite for keeping pigeons is the provision of a suit- able and commodious habitation. This may be a wall-locker fixed to the side of a house, stable or other out-building, or a pole-locker, a barrel, or barrel-shaped structure, fixed upon a long pole. The latter land of locker can be placed on alawn, in a shrubbery or courtyard, as may be most convenient. Each pair of pigeons should have two holes or rooms to nest in, otherwise there will be the constant mibihtv of confusion among the inmates, the breaking of eggs and the destruction of the young irde. ll pigeons be kept for the special purpose of pairing. breeding and rearing it will be preferable to keep the igeons in a loft or outhouse adapted for that obiect. The nesting laces should be from :2 m. to :8 n. in height and depth, and s ft. 6 in. in length to: each pair of irds. Loose movable boxes may be used with advantage it floor-space is available. 125I.—PIG;EONS, CUTLETS OF, WITH ESPAGNOLF. SAUCE. (Fr.~—C6telettes de Pigeons a l’Espagnole.) lngredlents.—3 pigeons, 6 ozs. of liver farce or stuffing, No. 398, I pig’s caul, 4} a pint of Espagnole sauce (see Sauces), t} ozs. of butter, I white of egg, glaze, asparagus points, green peas, or other suitable vegetable. Method—Split the pigeons in half, remove all bones except the leg bones, leave the feet attached, but cut oil the tips of the toes; season well, fold the skin underneath, form the birds into a nice plump shape, by lightly on both sides in hot butter and press between 2 dishes until cold. Wash the caul in salt and water and dry well before using. RECIPES FOR COOKING POULTRY 715 Mask one side oi the cutlets with the prepared farce, enclose them in thin pieces of caul, brush over with white of egg, cover with a buttered paper, and cook in a moderate oven for about 20 minutes. Brush the pigeons over with liquid glaze, arrange them in an almost upright position on a potato border, fill the centre with the prepared vegetable, pour the hot sauce round and serve. Time.--Altogether 2 hours. Average Cost, 4s. 6d. Sufficient for 5 or 6 persons. Lesser or THI’PIGIM-BOUSEd-fi-The front of a pigeon-house should have a south-west aspect to shel- ter the birds from the cold of the north and east winds, which frequentl occasion canker in the mouth or throat of young ‘pigeons. If the birds are kept in a room a he should be made in the root of the building fitte with a trap-door, which can be opened or shut at convenience. A trap or cage should alsobe provided for the pigeons toperch upon and look about them. This should be furnished with bolting-wires to protect the birds iron the attale of cats, which will frequently depopulate a whole dovecote. It is also necessary to secure the pigeons from rats and mice which suck the eggs. The platform or trap should be painted white and renewed as the paint wears 01!, white being a favourite colour with pigeons; it also serves as a conspicuous mark, enabling the birds to find their way home when flying abroad. The boxes should be painted in a similar manner. Lime and water will serve the purpose as well as paint. Tun N scrsslrv or Cnsauuurss.—This is of the first importance inkeeping the birds in health and comfort. If cleanliness be neglected the pigeons, both oung and old, will speede covered with filth and vermin. The pigeon-house should be clean once a week at least-smore frequently it possible—and the floor covered with sifted gravel or gritty sand, which aids the digestion of the birds; old lime and salt should be provided for the formation of eg gshell and the vention of many ailments to which pigeons are liable. Pigeons are very fond of water, and shoul be furnished with a wide pan of this liquid, often renewed; this serves them to: a bath, cools and refreshes the birds, andassiststhemtokceptheirbodiesclearofvermin. rz5z.-+PIGEONS, DUCHESS STYLE. (Fae-Pigeons a la Duchesse.) Ingredients.--3 pigeons (trussed), 4 or 5 025. of sausage meat, 1% ozs. of butter, l a pint of Espagnole sauce (see Sauces No. 244), eggs, bread- crumbs trying-tat, vegetable garnish, peas, beans or macedoine. Method.-~Cut the pigeons in halves, remove all the bones except the first bone of the leg, season well, and fold the skin under, shaping them as much as possible like plump cutlets. Fry them on both sides in clarified butter, press until cold, then mask the upper surface with sausage-meat force. Coat with egg and breadcrumbs, fry until nicely browned in hot fat and drain well. Arrange neatly on a potato border, fill the centre with a dressed vegetable, pour the sauce round and serve. 'l‘lme.—-Altogether about Ii hours. Average Cost, from rs. to rs. 6d. each. Sufficient for 5 or 6 persons. Buscmc PIGIONS.—-I!l breeding pigeons it is necessary tomatch a cock and hen and shut them up together, or place them near to each other, and in the course of a day or two there is little doubt of their mating. Various rules have been laid down for the purpose of assisting to distinguish the cock from the hen pigeons; but the masculine forwardness and action of the cock is generally so remarkable, that he is easily ascertained. The pigeon being monogamous, the male attaches and confines himself to one female; and the attachment is reciprocal, and the fidelity of the dove to its mate is proverbial. Under the age oi six months y pigeons are termed “ squeakers," and then begin to breed when pruéaperly managed. Their courts 'p and the well-known tone of voice in the cork, just when acqu and commencing, are indications of their approaching union. Nestlings, while fed by cock and hen, are termed “ squabs,” and are at that age the table ; their flesh is far more delicate than that of older birds. The dovchouse pigeon is said to breed monthly, when well supplied with food. At all events, pigeons of any healthy and well-estabe lished variety may be de ded upon to breed eight or ten times in the ,year, whence it may readily be conceived how ge are the numbers that may be raised. 716 HOUSEHOLD MANAGEMENT 1253.—-PIGEONS, GRILLED. (FL—Pigeons Grilles.) Ingredients.--2 or 3 Bordeaux Pigeons salad-oil or oiled butter, salt and pepper. Method.--Split the birds down the back, flatten them with a cutlet- bat, and skewer into shape. Brush over with oil or butter, season with salt and pepper, and grill over or in front of a clear fire from 15 to 20 minutes, turning frequently. Serve with tomato, piquante, brown, mushroom, or other suitable sauce. Time.--From 15 to 20 minutes. Average Cost, rs. to rs. 6d. each, Sufficient, for 4 or 6 persons. Tm: Cassia: Fromm—0f the various varieties of pigeons, the carrier, with the exception of the blue-rock pigeon, is probably the earliest known of these domestic birds. Carrier pigeons were med to convey to distant ts of Greece the names of the successful competitors in the Olympic 1g‘arncs. During the Crusafi when Acre was besieged by King Richard 1, his antagonist Saladin ept up a constant correspondence with the beleaguered garrison by means of carrier pigeons. The stratagem was, however, discovered when the crossbow of an English archer brought one of these feathered messengers to the ground, and Saladin's plans thus unexpectedly disclosed were frustrated. 1254.—PIGEONS, JUGGED. (Fr.--Civet de Pigeon.) Ingredients.-—4 pigeons, veal forcemeat, 2 or 3 ozs. of butter } a pint of strong beef stock, 1 oz. of flour, 1 finely-chopped onion, I glass of port or claret, salt and pepper. Method.--Truss the pigeons as if for roasting, fry them in hot butter until well-browned, then place them in a stew-jar. Brown the onion in the butter, turn both into the stew-jar, add the stock, and a good seasoning of salt and pepper, and cover closely. Place the jar in a saucepan of boiling water, or, if more convenient, in the oven in a baking tin filled with water, and cook slowly for: hours. Knead the flour and 1 oz. of butter together, divide it into small pieces, and add these to the contents of the jar about i an hour before serving. Shape the force- meat into small balls, egg-crumb them, fry them in hot butter or fat, and drain well. Add the wine I 5 minutes before serving. Serve with the sauce poured over, and garnished with the fried forcemeat balls. Time.--About 2} hours. Average Cost, pigeons from rs. to rs. 6d. Sufficient, for 6 to 8 persons. Seasonable any time. Tuususa Prcsons.—These pigeons are general favourites, and are found in most parts of the world. They denve their name from the inherited power they possess of turning somersaults in the air. The Tumbler pigeon is characterized by its full breast, smooth round head, thin nerk, com- tively short beak, and unfeathered legs and feet. The flight and tail feathers are moderately mg. The iris of a perfect bird should be a pearl-white. 1n the colour of its plumage and marking there is eat variety. The Almond tumbler is one of the most beautiful of these birds. Highly- bred bir will attain a high elevation in the air, and there exhibit their peculiar powers. There are numerous varieties of Tumbler pigeons, as the Cumulet or Volant, Long-faced, Whiteside, Mufiled, Beard, Baldhead, etc. There are also many varieties of foreign birds of this particular class, including the Bender, Magpie, Helmet and Stralsund Tumblers. 1255.—-PIGEON PIE. (Fr.—-Péité de Pigeons.) Ingredients.—2 or 3 pigeons, 1 lb. of rump steak, 1- of a lb. of ham or lean bacon, } of a pint of good stock, 2 hard-boiled eggs, the yolk of 1 egg, pufl paste, salt and pepper. RECIPES FOR COOKING POULTRY 717 Method.-—Cut each pigeon into 4 or more pieces, according to their size; cut the beef into small thin slices, the ham into strips, and the eggs into sections or slices. Put these ingredients into a pie-dish in layers, season well, and pour in stock to i fill the dish. Put on the cover (see “ Veal and Ham Pie," No. 798), brush over with yolk ofegg, bake in quick oven until the paste is risen and set, then cook at a lower temperature for about 1 hour. Have ready a few of the pigeons’ feet, scalded and the toes cut oil, also the remainder of the stock. Before serving, pour in the stock through the hole in the centre of the pie, and replace the pastry ornament with the feet, fixing them in a nearly upright position. The pic may be served either hot or cold ; if the latter, the stock must form a jelly when cold. 'l'lme.--About 1} hours, to bake the pie. Average Cost, 45. to 4s. 6d. Sufficient, for 6 to 8 persons. Seasonable at any time. Tits Roar Fromm—This bird, which is supposed to be of great antiquity, is one of the largest of the pigeon varieties. lts colour is usually blue and silver, but black, red and yellow runts are also met with. Although dehcate birds to rear, if crossed with the common pige a strong, healthy medium-sized bird is oduced, the flesh of which is of good flavour and useful or the table. The Runt is frequently ca d the Spanish Runt, the name by which it was originally known in England. Tits Non Pioaon.-The Tumbler bears a strong resemblance to this variety of pigeon, in the formation of its head and beak; but the Nun, although a good dyer, has not the power of tumb- ling. According to the colour of its head the Nun is named red, yellow or black, but the last is the favourite colour. The shell-crest, a semi-circular tuft of feathers rising at the back of the head, should. in a bird of cod breed, terminate neatl at each side of the head; the larger and more perfectly it is form the more highly is the bir esteemed and proportionately valued. The head and beak should be small and the prim flight and tail feathers coloured, but the rest of the plumage white. The iris of a well-bred bir should be of the purest pearl-white. The toenails deep is. The handsome appearance of the Nun renders it a favourite toy pigeon. 1256.—-PIGEONS, POTTED. (See Chicken Potted.) Tint Tauursraa Proton—This bird has been thus designated from the peculiarity of its voice, which resembles the sound of a trumpet instead of the " coo " of other pigeons. It is of a medium size, and has its legs and feet heavily hocked and covered with long feathers; its oplumage, which is loose feathered, is usually black and white. The rose on the forehead in a bird good breeding should spread out regularly and cover the entire head, concealing the eyes and beak. The Trum- peter pigeon ls known on the Centinent as the " Drummer." Tue Woon on WILD PlOlOK.—~Th8 stock-dove, as the wood or wild pigeon is also called. is still found in its native state in some parts of Britain. It forms its nest in the holes of rocks, old towers and in the hollows of trees, but, unlike the ring-dove, does not nestle in the branches. Numbers of wild pigeons still visit our shores in the winter, making their appearance about November from their more northerly retreats, and returniu thither in the spring. When formerly forests of beech- wood covered large tracts of ground in Eng the wood pigeon frequented them in vast numbers. 1257.--PIGEONS, ROASTED. (Fm—Pigeons R6tis.) lngredlents.—»-Pigeons, bacon, watercress, salad-oil, salt and pepper Espagnole, tomato or piquante sauce (see Sauces), croutons of‘ fried bread. Method.---Draw and truss the birds, cover each breast with a slice of larding bacon, and roast before a clear fire or in a brisk oven for about 20 or 30 minutes, according to age and size. Baste frequently, and a few minutes before serving remove the bacon to allow the breasts to brown. Remove the trussing strings, replace the bacon, serve each bird on a crouton, garnish with watercress previously washed, dried, and seasoned with salt, pepper, and salad-oil, and serve the sauce in a sauce boat. 7X8 HOUSEHOLD MANAGEMENT Time.-—-From 20 to 30 minutes. Average Cost, is. to is. 6d~ each. Sufficient, allow 1 bird for 2 persons. Fannie—This well-known and curious variety is characterised by its possessing the power of erecting its tail in the manual of a turkey cock, during which action it tremblee or shakes its neck in a similar way to the peacock when thing about with his train expanded and in full dis- lay. The chief colour of the fantail is pure white, but black, blue and other hues are met with. he head is narrow and flat, the beak long and slender, the legs and feet naked, the tail-feathers long and broad. When flying, the fantail contracts its tail contrary to the habit of other pigeons. The Fonts-fl iecommon in India, where it possibly originated, and '5 a favourite bird with the Hindus, who ornament the legs of their Fantails with small brass bangles containing little silver balls. 1258.—PIGEONS, STEWED. (Fr.—-Comp6te de Pigeons a la Bourgeoise.) Ingredients.--3 pigeons, 2- of a pint of Espagnole sauce (see Sauces No. 244), 1 glass of claret, 1 oz. of butter, } a pint of shelled peas, :2 button onions, 6 or 7 very small carrots, salt and pepper, cron to of fried bread, 1} inches in thickness“ Method—Cut each pigeon into 4 pieces, and fry them brown in the butter. .Have ready the hot: Espagnole sauce, put in the pigeons and claret, cover closely, and stew gently for about 35 minutes, or until the birds are tender. Strain the butter into a small stewpan, put in the onions, and cook until tender and well browned. Boil the carrots and peas separately, and drain them well. Arrange the pigeons on. the crofite, strain the sauce over, group the onions, peas, and carrots tastefully round the dish, and serve. Tlme.-~To cook the pigeons, about 3 5 minutes. Average Cost, from 4s. 6d. to 5s. Suilleient for 5 or 6 persons. Tue IAfiOIItO.-Thl$ is one of the most prised of fancy pigeons. It h a handsome bir dis- tinguished by a remarkable ash or frill of raised feathers, which commence behind the hea and proceed down the neck and breast, forming a kind of hood which, if perfect, should come forward as far as the eyeet ln form the Jacobin should be slenderly made, narrow shouldered, with unfeathered le , and soft, silky, and very narrow feathers; the head should be somewhat broad and round, an the eyes pearl-white. its principal colours are red, black, white and ellow. Tits Tuaatr Ploamm—This variety resembles the Jaeobin, having a kind of fril in the fore part of the neck. The present breed of Turbit is characterized by a full frill small head, broad forehead, short thick beak, prominent hazel eyes, the wings coloured with the exception of the primary flight-feathers, and the remainder of the plumage white. The feathers at the back of the head should end in a high, sharp point, just above the crown. Turbits are of various hues, black, red, blue, silver, yellow and variants of these. The Oriental Turbit, a stronger built bird than the English Turbit, has no crest, 1259.—-PIGEONS WITH OLIVES. (Fr. Pigeons aux Olives.) lngredients.—2 pigeons, 24 stoned French olives, 3- of a pint of Espagnole sauce, (see Sauces N o. 244), I} ozs. of butter, stock. Method.--Divide each pigeon into quarters, and fry them brown in the butter. Have the sauce ready in a stewpan, put in the pigeons. cover closely, and cook them very gently for about 40 minutes, or until tender. Meanwhile, braise or stew the olives in a little good stock“ Serve the pigeons on a hot dish, with the sauce strained over, and the olives grouped at the base. RECIPES FOR COOKING POULTRY 719 Time.--About 1 hour. Average Cost, 39. to 33. 9d. Sumclent for 4 persons. Seasonable at any time. Tue Baas PIGIOII.~—Th0 name of this bird is probably a contraction of Bar , since Shakes- peare refers to it under that designation. The Barb somewhat resembles the amer igeon in appearance. The head is broad and flat, the beak short and the wattle small. The chief arecter- lstic of the Barb is the spongy, bri ht red, wheel-shaped wattle, standing out all round the eyes, which increases in size until the bir is three or four years old. The brilliancy of the colour of the ey; wattles diminishes with age. The eyes of a well-bred Barb should be pearl-white, and its beak w rte. Tin: Roe: Fromm—In its wild state the rock pigeon is found more abundantly on the rocky parts of the West of Scotland and the bold shores of the Western Isles than in any other parts of the British Isles. In these localities the pigeons congregate in great numbers, and flocks from dif~ ferent parts of the coast frertiently meet on the feeding grounds, but when the time arrives for re- turning to rest each pigeon eeps to its own party. A very conspicuous trait of the rock pigeon is its love of home and its constancy in returning to it. The rock pigeon is the original rogenitor of the numerous domestic varieties of the pigeon and is used by the late Dr. Darwin in is Origin of Species and Animals emder Domesticah'on, to illustrate his theory of descent by natural selection. Tun Pourn. PlGlON-—Thl$ favourite pigeon is a tall and strong bird with white feathered legs, and is characterised by his great round inflated cro . The more common birds of this variety are the blues, bufis and whites, or an intermixture 0 these colours. The pouter is not a prolific breeder, is a bad nurse, and degenerates, if not repeatedly crossed and re-crossed with fresh stock more rapidly than any other kind of gigeon. It is, however, a useful bird, being much attached to it? home and strays but little, and t us induces more restless pigeons of other varieties to remain at ome. Till Owr. Fromm—Like the Turbit, the Owl pigeon has a remarkable tuft of feathers on the breast, resembling a trill or rosettewoing partly round the neck; the size of the frill constitutes a point of excellence in the bird. ell-bred birds of the Owl type are rounded, broad and short from the eye to the tip of the beak, which should be short and thick, the eye prominent and the breast broad. The Owl pigeon is probably a native of the southern shores of the Mediterranean. There are several varieties of the Owl pigeon, the Whiskered Owl, which has a very large frill, and is supposed to have come from China; in Germany it is called the Chinese Owl; the African Owl, wuifii bare legs and destitute of a crest; and the Eastern Owl, imported from Turkey and Asia or. rz6o.—SAVOURY DUCK. See “ Faggots.” 126I.—-SMOTHERED CHICKEN. lngredients.-A boiled fowl, No. 1220, white sauce, No. 222 Method.--Divide the hot cooked fowl into neat joints, place them on a hot tlish, cover completely with sauce, then serve. 1262.—TURKEY, BAKED, It LA MILANAISE. See “ Italian Cookery." 1263.-TURKEY, BLANQUETTE OF. (Fr.--Blan- quette de Dinde.) lngredients.—The remains of a cold turkey, { of a pint of stock, I} ozs. of butter, I oz. of flour, 1 yolk of egg, 2 tablespoonfuls of cream, 1 small onion, 1 small blade of mace, nutmeg, salt and pepper. Method.-Cut the turkey into neat slices, and set these aside until wanted. Put the bones, trimmngs, onion, mace and a little salt and pepper into a stewpan, cover with cold water, simmer gently for at lgast I hour, and strain. Heat the butter in a stewpan, add the flour, cook for a few minutes without browning, put in the stock, and stir 720 HOUSEHOLD MANAGEMENT until boiling. Simmer gently for 10 minutes, season to taste. add a pinch of nutmeg, put in the slices of turkey, and let them become quite hot without boiling. Mix the cream and yolk of egg together, add them to the contents of the stewpan, stir gently for about 5 minutes, then serve. Time.—-To re-heat the turkey, about 20 minutes. Average Cost, 6d. to 8d., exclusive of the turkey. Sufficient for I dish. Tin Tvaxav (Fr. dindon).—This is one of the gallinaceous birds, the principal genera of which are the pheasants, turkeys, peacocks, bustards, intatoes and grouse. They live chiefly on the ground scraping the earth with their feet, and f g on seeds and grain which, previous to diges- tion, are macerated in their crops. They usually associate in families consisting of one male and several females. Turkeys are especially partial to the seeds of nettles. The common turkey is a native of North America, and it was introduced into England during the reign of Henry VII 1. According to 'Iusser’s Fs'vs Hundred Points 0/ Good Husbandry, it began about the year s58; to form sdishattheruralChristmasfeast. “Beefe, mutton, and pork, shred pies of the best, Pig, veal, goose and capon, and turkey well drest: Cheese, apples and nuts, jolly carols to hear, As then in the country is counted good cheer." The turkey is one of the most dificult birds to rear, and its flesh is much esteemed. 1264.--TURKEY, BOILED. (Fr.-——Dinde Bouilli.) Ingredients.--t turkey, sausage meat (1 to 2 lbs., according to size of turkey), forcemeat balls (see Forcemeats); a small head of celery, 1 pint of celery sauce (see Sauces N o. 184), stock or water, 2 onions, 2 carrots, 1 small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 white peppercorns, salt. Method.—Prepare and truss the turkey for boiling, stuff the crop with sausage meat,wrap the bird in a well-buttered paper, and put it into a pan containing as much boiling stock or water as will cover it. When the liquor boils, add the onions, carrots, and turnip cut into large pieces, the bouquet-garni, peppercorns, and salt to taste, put on the cover and cook gently from r} to 2} hours, according to size. Meanwhile, make the forcemeat balls, and fry them in a little hot fat or butter. Cut the celery into neat pieces, and boil in well-seasoned stock or water until tender. When the turkey is sufficiently cooked,r remove the trussing skewers and strings, place on a hot dish, pour the sauce over, and garnish with groups of celery, dice, and forcemeat balls. Ifyre- ferred, Béchamel sauce may be Substituted for the celery sauce ; in any case the quantity provided should be proportionate to the size of the bird. Boiled ham or tongue usually accompanies boiled turkey. 'l‘lme.--From z to 2} hours. Average Cost, 6s. to 20s., according to size Of turkey and season. Seasonable, from September to March. In best condition in December and January. The of the TWkWPl-h. turkey among its own flock is both fierce and quarrelsome, but among other birds is usually both weak and cowardly. The domestic 00¢ 1: will often keep a flock of turkeys at a distance and they will rarel attack him except in an uni body, when the cock is crushed rather b the superior weight of ' antagonists than by their prowess. The female is less ferocious in her ispositiun than the male, and when leading forth her young, to which she is very affectionate, to collect their food. gives them if attacked but slight protection, warning them of their danger rather than otieiing to protect her threatened brood. x—Roast Pheasants, with Chips and Brown Lrumbs. z—Plovers, with Potato Straws. 3—Roast Wild Duck. 4—Roast Hare. RECIPES FOR COOKING POULTRY 72! 1265.-~TURKEY, CROQUETTES OF, (Ft—Crow quettes de Dinde.) See “ Chicken, Croquettes of," No. 1157. 1266.—TORKEY, DEVILLED. (Fr.--Dinde a la Diable.) Ingredients.--Cold roast turkey. For the devilled butter : r oz. of butter, 1} a saltspoonful each of cayenne, black pepper, and curry- powder, a pinch of ground ginger, piquante sauce. Method—Mix the ingredients for the devilled butter together on a plate. Divide the turkey into pieces convenient for serving, remove all skin, score the flesh deeply, and spread lightly with the butter. Put aside, and let them remain for t hour, or longer when, a highly- seasoned dish is desired, then grill over the fire, and serve with piquante or other suitable sauce. Time.—-To grill, about 8 minutes. Average Cost, 8d., exclusive of the turkey. Suiilclent, one leg will serve 2 persons. Hum-rm: Tualtrvs.-A favourite diversion among the Indians of Canada was hunting turkeys. When the retreat of these birds was discovered, usually near to a field of nettles or grain a well- trained dog was sent among the flock. As soon as the turkeys perceived their enemy they ran away at the top of their speed, leaving the dog far behind, but still following in their wake. The turkeys fatigued by their eflorts after a time sought shelter in the trees. Sitting there worn out by their exertions, the birds were easily secured by the hunters, who knocked them down one by one withlongpoleswhichtheycarriediorthatpurpose. 1267.—TURKEY, DEVILLED. (Fr.—-Dinde a la Diable.) (Another Method.) Ingredients.—2 turkey legs, made mustard, pepper and salt, cayenne. Method.—-Score the legs in deep ridges, in regular lines, both along and across ; prepare and salt these, adding cayenne, when liked very hot. Cover with mixed mustard, pressing well into the openings, and let it remain until the next morning. Have a bright clear fire, and grill them until the outside is crisp and brown. Spread with small pieces of fresh butter, seasoned with cayenne,and serve quickly. Time.—About 8 minutes, to grill. Average Cost, 4d., exclusive of the turkey. Suflicient for 3 or 4 persons. r268.--TURKEY, FRICASSE'ZE OF. (Fr.--Fricassée de Dinde.) Sec “ Chicken, Fricasséed," No. 1164. 1269.—-TURKEY, GALANTINE 0F. See " Galantine of Fowl," No. 1233, and use a boned turkey in place of chicken. 722 HOUSEHOLD MANAGEMENT rz7o.—TURKEY, HASHED. (Fr.¢-Hachie de Dinde.) lngredlents.-The remains of cold roast turkey, 14} ozs. of butter, 1} ozs. of flour, § of a pint of stock made from bones and trimmings of turkey, salt and pepper, a few drops of liquid caramel. Methods—Divide the turkey into small neat joints, and put them aside. Put the bones and trimmings into a stewpan with a small onion, a blade of mace, a few peppercorns and a little salt, simmer gently for z hours, then strain and use. Melt the butter, stir in the flour, add the stock, and stir until boiling. Let the sauce boil gently for about 10 minutes, in order that the flour may be thoroughly cooked, then season to taste, add the pieces of turkey, draw the stewpan aside, and let it remain for about a» an hour, where the contents will be kept just below simmering point. Before Serving, improve the colour of the sauce by the addition of a few drops of caramel. The dish may be garnished with sippets of toasted bread, or surrounded by a border of mashed potato. Tlme.——About 45 minutes after the stock is made. Average Cost, 6d. exclusive of the turkey. N ote.---For other methods of re-heating turkey, see the numerous recipes for re-hcating chicken. Buousn Tuaxavs.-~Theee are reared in great numbers in Sufiok, Norfolk and several other counties, whence they were wont to be driven to the London marleet in locks of several hundreds; the im rovements in our modes of travelling now, however, enable them to be brought by rail- way. heir drivers used to manage them with great facility by means of a bit of red rag tied to the end of a long stick, which, from the antipathy these birds have to that colour, effectually answered the purpose of a scourge. There are three varieties of the turkey in this country, the black, the white, and the speckled or copper-cokmred. The black approaches nearest the original stock, and is esteemed the best. Its fies is white and tender, delicate, nourishing and of excellent flavour; it greatly deteriorates with age, however, and is then good for little but stewing. 127r.—TURKEY POULT, ROASTED. (Fr.—Dindon reti.) Ingredients—Turkey poult, butter or fat for basting, gravy (see “Gravies”). Method.--Truss the bird for roasting and cover the breast with 2 or 3 folds of buttered paper. Roast for about 1 hour in front of a clear fire, basting frequently, and serve with good gravy, and, if liked, either fried bacon or boiled ham. Tlme.—About 1 hour. Average Cost, 6s. to 7s. 6d. Sumclent for 5 or 6 persons. Seasonable from June to October. Tn: WILD Toucan—In its wild state the turkey is a gregarious bird, going together in large flocks, frequently some hundreds in number. Theivn frequent the great swamps of America, where they roost, but at sunrise repair to the dry woods search of berries and seems. They iper-uh on the boughs of trees, usually mounting to the hi hest tops. In its manner of flight the wi d turkey is awkward, but runs with great swiftness. n the early spring they become so fat that they are readily overtaken by a horseman. Wild turkeys are now rare in the inhabited parts of America, but are found in great numbers in the more distant and less frequented districts. RECIPES FOR CQOKING POULTRY 723 1272.—TURKEY, ROASTED. (Fr.—Dinde Rfiti.) Ingredients—1 turkey, 1 to 2 lb. of sausage meat, I to 1} lb. of veal forcemeat (see Forcemeats), 2 or 3 slices of bacon, 1 pint of good gravy, bread sauce (see Sauces, No. 180 ), fat for basting. Method.-——Prepare and truss the turkey. Fill the crop with sausage meat, and put the veal forcemeat inside the body of the bird. Skewer the bacon over the breast, baste well with hot iat, and roast in front of a clear fire or in a moderate oven from 1} to 21- hours, according to age and size oi the bird. Baste frequently, and about 20 minutes be- iore serving remove the bacon to allow the breast to brown. Re- move the trussing strings, serve on a hot dish, and send the gravy and bread sauce to table in sauce-boats. Tlme.--From 11 to 21» hours. Average Cost, 10s. to 16s. Seasonable from September to February. I_273.—--TURKEY, STEWED OR BRAISED. (Fr.-~—Dinde braisé.) lngredlents.——1 small turkey. 2 or 3 slices of bacon, 4 ozs. of butter. 2 onions sliced, 2 carrots sliced, r turnip sliced, a bouquet-garni (parsley, thyme, bay-leaf). IO peppercorns, salt and pepper, .1 pint of oyster sauce (see “ Sauces, No. 3ro "), stock. Method—Truss the bird as for roasting. Heat the butter in a stewpan, trythe turkey until the whole surface is well-browned, then remove it. Put in the vegetables, bouquet-garni, peppercorns and a good seasoning of salt, and add stock to nearly cover the whole. Re- place the turkey, lay the shoes of bacon on the breast, cover closely, and cook gently for about 2 hours, or until the turkey is quite tender. If preferred, brown sauce may be substituted for the oyster sauce, in which case the bird might be stuffed, as when roasted. Tlme.—About 2 hours. Average Cost, 6s. 6d. to 8s. 6d., exclusive of the sauce. Sufllcleut for 8 pa'sons. Seasonable September to February. lTm: Omens or m TURKEY.-It is to North America thstwe are indebted for this bird, which is popularly associated with Christmas fare and rejoicing. It is asserted by some that the turkey was known to the ancients, and that it formed a dish at the wedding feast of Charlemagne. There is,however,little doubtthatit is anative oi the north of America, where it is bum! in its wild state, Irom whence it was introduced into Europe in the sixteenth century. It was imported into France by the Jesuits, who had been sent out as missionaries to the West; and in many localities of Franceeven at the present day a tin-hey is called I jesuit. 0n the farms of North America, where turkeys are very common, they are raised from eggs which have been found, or from young birds caught in the wood; they thus mayo almost entirely their original plumage. The turkey only became gradually acclimatized, on the Continent and in England ; in the middle of the eigh- teenth century scarcely more than ten out of twenty young turkeys were reared ;now about fifteen of the some number arrive at maturity. 1274.—-TURKEY WITH CHESTNUTS. (F r.—Dinde Farcie aux Marrous.) ingredientsr-r turkey, z or 3 lb. of chestnuts, :n to 1} lb. of sausage 724 HOUSEHOLD MANAGEMENT meat or veal forcemeat (see F orcemeats), 3 or 4 slices of bacon, } a pint of stock, 1 pint of good gravy, or brown sauce (see Gravies and Sauces), 2 ozs. of butter, 1 egg, a little cream or milk, salt and pepper. Method.—Slit the skins of the chestnuts, throw them into boiling water, cook for 15 minutes, then remove both skins. Replace in the stewpan, add the stock, cover closely and simmer gently for nearly I hour, or until the chestnuts are tender. Rub them through a fine sieve, add the butter, egg, a good seasoning of salt and pepper, and if the purée appears at all dry, a little cream or milk. Prepare, and truss the turkey, stufi the crop with sausage meat or veal iarce, and fill the body with the chestnut purée. Skewer the bacon over the breast, baste well with hot fat, and roast before a clear fire or in a moderate oven from r} to 2} hours, according to size. Baste well, and shortly before serving remove the bacon in order that the breast may brown. Remove the trussing strings, serve on a hot dish, and send the sauce or gravy to table in a sauce-boat. Tlme.—-From I} to 2} hours. Average Cost, 10s. to 16s. Seasonable from September to February; in best condition in December and January. Tun Pea-runs or ran Tarzan—Human ingenuity has utilized almost every material for use or for ornament, and among primitive races feathers have been widely employed for such purposes. The American Indians made an elegant cloth by twisting the inner ribs of the turkey’s feathers into a strong double string with hemp er the inner bark of the mulberry tree, weaving these materials in a similar manner to matting and forming a fabric of a rich and glossy appearance. feathers were made into fans by the Indians of Louisiana. rz75.—TURKEY, WITH CHIPOLATA GARNISH. (Fr.—-—Dinde a la Chipolata.) Ingredients.--t turkey, r} to 2} lb. of sausage meat, 1 to 2 lb. of veal forcemeat (sea Foreemeats), larding bacon, 1 bottle of preserved mushrooms, i» a pint each of carrot and turnip scooped out into rounds, I} ozs. of butter, } a pint of stock, 1 pint of Espagnole sauce, No.244, fat for basting. ' Method.--Prepare and truss the turkey. lard the breast, put } a lb. of the sausage meat aside, the remainder into the crop of the bird, and stufi the body with veal forcemeat. Baste well with hot fat, and roast before a clear fire, or in a moderate oven from 11- to 2} hours, according to size. Baste frequently, and as soon as the breast has ac- quired sufficient colour, cover it with 3 or 4 folds of greased paper. Divide the butter and put it into 2 small stewpans, add the carrots to one and the turnips to the other, and try for 10 or I 5 minutes. Season with salt and pepper, add i or 2 tablespoonfuls of stock, cover closely, and cook the carrot gently for about 45 minutes, and the turnip for 1» that length of time. The stewpans should be occasionally shaken, and it may be necessary to add more stock, all of which, however, must bewell drained from the vegetables before dishing. 1 5 minutes before serving, put the mushrooms and their liquor into a stewpan, RECIPES FOR COOKING POULTRY 72$ let them become thoroughly hot, then drain and use. Shape the remainder of the sausage meat into small balls, and try them in hot butter or fat until brown. Remove the trussing strings, place the turkey on a hot dish, arrange the mushrooms, carrots, turnips and sau- sage meat balls in groups, and serve the Espagnole sauce in a sauce- boat. Time.--From 13- to 2} hours. Average Cost, ros. to 16s. Sufficient for 12 or more persons, according to size of the turkey. Seasonable from September to March ; in best condition in December and January. 1276.—TURKEY, WITH MUSTARD SAUCE. (Fr.--Dinde, Sauce Moutarde.) Ingredients.--2 turkey legs, } a pint of brown sauce (see Sauces. No. 233) r tablespoonful of made mustard, 1 tablespoonful oi piquante sauce (see Sauces, No. 265). Method.—Score the legs deeply! pour over them the mustard and piquante sauce. Let them soak for i an hour, or longer if preferred highly seasoned. Make the brown sauce as directed, add to it the legs and the marinade, simmer gently ior 20 minutes, then serve on a hot dish with the sauce strained over. Tlme.—About I hour. Average Cost, 9d., exclusive of the turkey. Suinclent for 3 or 4 persons. rz77.—WHEATEARS, T0 DRESS. lngredients.-Wheatears, fresh butter, watercress. Method.—Aiter the birds are picked, drawn and cleaned, truss them like larks, cook them in front of a quick fire, and baste them well with oiled butter. When done, which will be in about 20 minutes, dish them up, garnish the dish with watercress, and serve with fried bread- crumbs. Tlme.—2o minutes. Average Cost, from 6d. each. Seasonable from July to October. Tn: Wan-run (Fr. cinch—This elegant little bird, some 6 inches in length, belongs to the family of the Sylvsadae, or Warblers, end is a visth of Britain duringnt‘he summer, arriving from the middle of March to May and uitting our island in September. e male is light-grey, thewing- quills and coverts are black, e b eist is brown with an orange tinge, and the under parts brown and white. The wheatesr is esteemed as a table delicacy when the birds are well-nourished. Lar e quantities of the wheatear are captured by nets and snares made of horsehair. The wheatear builgs its nest in the crannies of rocks and similar situations. Its eggs are of a pale blue tint. It is also known as the Fellow-shes. GAME CHAPTER XXIV General Observations on Game and the Game Laws The Game Laws, by which term is meant those statutes which estab- lish a peculiar kind of property in wild animals, trace their origin to 'two principles of Common Law ; *the first is, that physical possession is the underlying idea of the law of property : as wild animals cannot, 'by their nature, be so physically possessed, no property in them can be recognized : they are res nulllus ; the second principle or maxim 'oi the Common Law of England is that res nullius, that is, goods in which no person can claim any property, belong by royal prerogative to the Sovereign. Those animals accordingly, those ierae natures which come under the denomination of game, are in our laws styled His or Her Maj esty’s, and may, therefore, as a matter of course, be granted by the Sovereign to another ; in consequence of this royal privilege another may prescribe to possess the same rights within a certain precinct *of lordship. Hence arose the rights of lords of manors and others ‘to the game within their respective liberties ; and to protect this right innumerable Acts of Parliament were passed. Many of these inflicted penalties of extraordinary severity upon persons convicted of illegally killing game ; but 'they are now all abrogated, and the principal statutes, composing what are known as the Game Laws, may be enu- merated as follows : 9 Geo. IV c. 69, referred to as the Night Poaching .Act; 1 and 2 William IV c. 32, the Game Act ; .1 r and 12 Vict. c. 29, the Hares Killing Act ; and 23 and 24 Vict. c. 90, the Game Licences Act ; to these must be added 43 and 44 Vict. c. 35, the Wild Birds' Protection Act. it is the Game Act of William IV that concedes to any one the right to kill game on his own ground, irrespective of quali- fications of rank or property, game being defined in this statute, as in the earlier one of George IV, to include “ hares, pheasants, par- tridges, grouse, heath or moor game, black game, and bustards.” This Act, however, requires all persons killing or pursuing game to take out a yearly certificate ; and dealers selling it must also obtain a yearly licence. :26 GENERAL OBSERVATIONS ON GAME 727 The Object of the Game Laws is not, however, wholly confined to the restraint of the illegal sportsman. Even qualified and privileged persons must not kill game at all seasons. During the day, the hours allowed for sporting are from one hour before sunrise until one hour after sunset ; and the time of killing certain species is also restricted to certain seasons. Thus :— Partridges may be shot from September 1 to January 31. Pheasants ,, ,, October 1 to January 31. Black Game ,, ,, August 20 to December 9. Grouse ,, ,, August 12 to December 9. Bustard ,, ,, September I to February 28. All other wild birds ,, August 1 to February 28. It is the Wild Birds’ Pr0tectiou Act of 1880, referred to above as 43 and 44 Vict. c. 3 5, which has fixed the close season for wild birds other than those specified in the Game Act of William IV ; by Sec. 3 of this Act it is made a punishable offence to kill any between the first day of March and the first day of August, or to have any killed birds in p08- session after the fifteenth day of March. This Act Was amended by 44 and 45 Vict. c 51, exempting birds received from abroad, and included larks in the schedule of protected birds. The sand-grouse may not be killed at any time. Local Acts are also occasionally passed, extending the close season in the interest of certain species. By an Act passed in 1892 the sale of hares and leverets killed in the United Kingdom is prohibited from March to July inclusive; in Ireland the close season is between April 1 and August 12. This Act does not apply to foreign hares. The Exercise or Diversion of pursuing Four-looted Beasts or Game is called hunting, and to this day is followed in the field and forest with gun and hound. Birds are not hunted but shot in the air, or taken with nets and other devices, which is termed fowling : or they are pursued and taken by birds of prey, which is termed hawking, a form of sport fallen almost entirely into desuetude in England, although now showing signs of being revived in some parts of the country. Men have been engaged from the earliest ages in the pursuit of four-footed beasts, such as deer, boars and hares, properly termed hunting. It was the rudest and the most obvious means of acquiring human support before the agricultural arts had in any degree advanced. It is an employ- ment, however, requiring both art and contrivance, as well as a certain fearlessness of character, combined with considerable powers of physical endurance. Without these, success could not be very great fi' but, at best, the occupation is usually accompanied with rude and turbulent habits ; and when combined with such, it constitutes what is termed the savage state of man. As Culture advances, and the soil becomes devoted to the plough or to the Sustenance of the tamer” and more domesticated animals, the range of the huntsman is propon- 728 HOUSEHOLD MANAGEMENT tionably limited ; so that when a country has attained to a high state of cultivation, hunting becomes little else than an amusement of the wealthy. In the case of fur-bearing animals, however, it is somewhat different, for these continue to supply the wants of civilization with one of its most valuable materials of commerce. The Themes which form the Minstrelsy of the Earliest Ages relate either to the spoils of the chase or to the dangers of the battlefield. The sacred writings introduce us to Nimrod, the first mighty hunter before the Lord, and tell us that Ishmael, in the solitudes of Arabia, became a skilful bowman ; and that David, when yet young, was not afraid to join in combat with the lion or the bear. Greek mythology teems with hunting exploits; Hercules overthrows the Nemaean lion, the Erymanthean boar and the hydra of Lerna ; Diana descends to the earth and pursues the stag; Esculapius, Nestor, Theseus, Ulysses and Achilles are all followers of the chase. Aristotle, the philosopher, advises young men to apply themselves early to it ; and Plato finds in it something divine. Horace exalts it as a preparative exercise for the path of glory, and several of the heroes of Homer are its ardent votaries. The Romans followed the hunting customs of the Greeks, and the ancient Britons were hunters before Julius Caesar invaded our shores. Although the ancient Britons followed hunting, how- ever, they did not confine themselves solely to its pursuit. They bred cattle and tilled the ground and, to some extent, indicated the rudimentary state of a pastoral and agricultural life ; but, in every social change field sports maintained their place. After the expulsion of the Danes, and during the brief restoration of the Saxon monarchy, such sports were still followed; even Edward the Confessor, who ' would join in no other secular amusement, took the greatest delight, says William of Malmesbury, “ to follow a pack of swift hounds in pursuit of game, and to cheer them with his voice." Nor was Edward the only English sovereign who delighted in the pleasures of the chase. William the Norman, and his two sons who succeeded him, were pas- sionately fond of the sport, and greatly circumscribed the liberties of their subjects in reference to the killing of game. The privilege of hunting in the royal forests was confined to the king and his favourites ,- and in order that these might be made more extensive, whole villages were depopulated, places of worship levelled with the ground, and every means adopted that might give a sufiicient extension of space for the beasts of the chase. King John was especially devoted to field sports, and went so far as to lay an interdict upon the winged as well as upon the four-footed creation. These forest laws at length became so tyrannical and intolerable that our ancestors became almost as anxious for their reformation as they were for the relaxation of the feudal system, and they wrung from the king the Charta de Foresta with as much insistence as they wrung from him Magna Charta. Edward III was so enamoured of the exercise that even RECIPES FOR COOKING GAME 729 during his absence at the wars in France he took with him sixty couples of stag-hounds and as many hare-hounds, and every day amused himself either with hunting or hawking. Great in wisdom as the Scotch Solomon, James VI of Scotland and I of England, conceived himself to be, he was much addicted to the amusements of hunting, hawking and shooting. From his days down to the present, field-sports have continued to hold their high reputation, not only for the promo- tion of health, but also for the development of that manliness of character which enters so largely into the composition of the British race. The late Duke of Grafton when hunting was, on one occasion, thrown into a ditch. A young curate, engaged in the same chase, cried out, “ Lie still, my lord l ” leapt over him, and pursued his sport. Such an apparent want of feeling might be expected to have been resented by the duke ; but not so. On his being helped up by his attendant, he said, “ That man shall have the first good living that falls to my disposal ; had he stopped to have given me his sympathy, I never would have given him anything." Such was the manly sentiment of the duke, who delighted in the manifestation of a spirit as ardent as his own in sport, and superior to the baseness of an assumed sorrow. That Hunting has in many instances been carried to an excess is well-known. The match given by the Prince Esterhazy, Regent of Hungary, on the signing of the treaty of peace with France, is not the least extra- ordinary instance upon record. On that occasion there were killed 160 deer, 100 wild boars, 300 hares and 80 foxes ; this was the achieve~ ment of one day. Enormous, however, as this slaughter may appear, it is greatly inferior to that made by the contemporary King of Naples on a hunting expedition. That sovereign had a larger extent of ground at his command and a longer period for the exercise of his talents ; consequently his sport, if it can be so called, was proportionany greater. It was pursued during his journey to Vienna, in Austria, Bohemia and Moravia ; he killed 5 bears, 1,820 boars, 1,950 deer, 1,145 does, 1,625 roebucks, 1 1,121 rabbits, 13 wolves, 17 badgers, 16,354 hares and 354 foxes ; of birds, during the same expedition, he killed 15,350 pheasants and 12, 3 3 5 partridges. Such prodigious destruction can hardly be called sport ; it resembles more the indis- criminate slaughter of a battlefield, where the scientific engines of civilized warfare are brought to bear upon deienceless savages. Deer and Hares may be considered to be the only four-footed animals now hunted in Britain for the table ; and even these are not followed with the same ardour as they were in bygone days. Still, there is no country in the world where the sport of hunting on horseback is carried on to such an extent as in Great Britain, and where the pleasures of the chase are so well understood and conducted on such purely scientific principles. The fox, of all “ the beasts of the field,” is now considered to aflord the best sport. For this, it is infinitely superior to the stag ; 73° HOUSEHOLD MANAGEMENT for the real sportsman can only enjoy that chase when the deer is sought for and found like other game, which are pursued with hounds, In the case of finding an outlying fallow-deer, which is unharboured in this manner, great sport is frequently obtained, but this is now rarely to be met with in Britain. Hare-hunting is iollowed in many parts of this and the sister island. Although it is less dangerous and exciting than fox-hunting, it has great charms for those who do not care for the hard riding which the other requires. The Art of taking or killing Birds is called “ fowling," and is either practised as an amusement by persons of rank or property, or for a livelihood by persons who use nets and other apparatus. When practised as an amusement, it principally consists in killing them with a light firearm called a “ fowling-piece," and the sport is secured to those who pursue it by the game laws. The other means by which birds are taken consists in imitating their voices, or leading them, by other artifices, into situations where they become entrapped by nets, bird-lime or other methods. For taking large numbers 01 birds, the pipe or call is the most common means employed ; and this is done during the months of September and October. We will here give a brief description of the modus opimmdz' pursued in this sport. A thin wood is usually the spot chosen, and a cabin is erected under a tree at a little distance from the others ; only such branches are left on the tree as are necessary for the placing of the bird-lime, with which they are covered. Around the cabin are placed avenues with twisted perches, also covered with bird-lime. Having thus prepared all that is neces- sary, the bird-catcher places himseli in the cabin and, sunrise and sunset, imitates the cry of a small bird calling the others to its assist~ ance. Supposing that the cry oi the owl is imitated, difierent kinds of birds will immediately flock together at the cry of their common enemy when, at every instant, they will be seen falling to the ground, their wings being of no use to them, from their having come in contact with the bird-lime. The cries of those which are thus situated now attract others, and large numbers are thus taken in a shert space of time. It is only during the night, and by counterfeiting the squeak of a mouse, that owls themselves can be taken. Larks and other birds and water-fowl are sometimes taken by nets; but to give a full description of the manner in which this is done would occupy too much space. Feathered game have from time immemorial gratified the palate of man. With the exception of birds of prey and some other species, the Israelites by the Mosaic code were permitted to eat them; the Egyptians made ofierings to their priests of their most delicate birds. The ancient Greeks commenced their repast with little roasted birds ; and feathered game, amongst the Romans, was served as the second course. Indeed, several of the ancient gourmets of the “imperial RECIPES FOR COOKING GAME 73: city " were so fond of game that they brought themselves to ruin by eating'flamingoes and pheasants. “Some modern nations, the French amongst others,” says Monsieur Soyer, " formerly ate the heron crane, crow, stork, swan, cormorant and bittern.” The first three especially were highly esteemed ; and Laillevant, cook of Charles VII, teaches us how to prepare these meagre, tough birds. “ Belon ” says that in spite of its revolting taste when unaccustomed to it, the bittern is, however, among the delicious treats of the French. This writer also asserts that a falcon or vulture, either roasted or boiled', is excel- lent eating, a.nd that if one of these birds happened to kill itself in flying after game, the falconer instantly cooked it Lebaut calls the heron” a royal viand.” The Heron was hunted by the Hawk, and the sport of hawking is usually placed at the head of those amusements that can only be practised in the countryr This precedency it probably obtained from its being a pastime so generally followed by the nobility, not in Great Britain only, but likewise on the Continent. In former times, persons of high rank rarely appeared in public without their dogs and their hawks ; the latter they carried with them when they journeyed from one country to another, and sometimes even took them to battle with them, and would not part with them when taken prisoners, even to obtain their own liberty. Such birds were esteemed as the ensigns of nobility, and no action was reckoned more dishonourable in a man of rank than that of giving up his hawk. We have already alluded to the hunting propensities of our own Edward III, and we may also allude to his being equally devoted to hawking. According to Froissart, when this sovereign invaded France, he took with him thirty falconers on horseback, who had charge of his hawks, and every day, as his royal fancy inclined him, he either hunted, or went to the river for the purpose of hawking. As the inevitable Result of Social Progress is, at least, to limit, if not entirely to suppress, such sports as we have been treating of, much of the romance of the country life has passed away. This is more especially the case with falconry, which had its origin about the middle of the fourth century, although lately attempts have been made with some degree of success to institute a revival of the “ gentle art ” of hawk- ing. Julius Firmicus, who lived about that time, is, so far as we can find, the first Latin author who speaks of falconers, and of the art of teaching one species of birds to fly after and catch others. The occupation of these functionaries has now all but ceased. New and nobler efforts characterize the aims of mankind in the development of their civiliza- tion, and field sports have, to a large extent, been superseded by other exercises ; it may be less healthful and invigorating, but is certainly more elegant, intellectual and humanizing. The Wild Birds, of which we have now to speak, are protected by the law, and may only be killed or sold during some months of the year. 732 HOUSEHOLD MANAGEMENT In a country so thickly populated as England they would otherwise soon be exterminated. It is, however, more as a matter of custom than as a matter of fact, that we speak of all game as wild, for thou- sands of birds are bred, like barn-door fowls, and turned loose for sport in the autumn. Season for Game.—Between March I 5 and August 1 is the worst time for game, for since 18 72 a ,6 5 penalty has been exacted from any person who shall kill or sell any one of a scheduled list of birds, of which these have most to do with the housekeeper—coot, dotterel, mallard, moorhen, plover, quail, snipe, woodcock, swan, teal, widgeon, wild duck, wheatear. They may be sold, however, if they are proved to come from outside the limits of the United Kingdom ; and a good deal of foreign game is sold to those who cannot content themselves during those months without a game course to dinner. Partridges and prairie hens come to us from America, Russia and Norway, and some of the Colonies supply us with game “ out of season " ; there is also a large importation of quails from Egypt. To Keep Gama—All water birds should be eaten as fresh as possible, because their flesh is oily and soon becomes rank. Most game is kept until putrefaction has commenced, it being thought that the flavour is thereby developed. The time that it may be kept depends upon (I) the taste of the persons who are to eat it ; (2) the weather ; ( 3) the age of the bird. Taking all these together, it is impossible to lay down any precise rules. In damp, muggy weather, even if the thermometer is not very high, game will keep a very little time, but in clear, windy weather, even if it is not very cold, it will keep for many days. It should always be kept in the fur or feathers, and should not be drawn, and should be hung up in a current of air. It may sometimes be necessary to pluck, truss and half cook it, in which state it will keep a day or two longer. Old birds may always be kept longer than young ones, so that it is well, in case of having a good deal of game, to cook the old on one day and the young on another. Old birds also need longer cooking. To Choose Gama—At the beginning of the season it is easy to distin- guish between old and young, but towards the end of the year the distinctions become obliterated. Besides the smoothness of the claws and the small lip cleft of a young hare, the ear is tender and can be easily torn. This sign, however, is not infallible if the ear is torn by the poulterer, who, by long practice, can always tear it very readily. The short, stumpy neck and long joints of a young rabbit or hare are a better guide, and a small bony knob can be felt near the foot of a leveret, which is absent in a full-grown hare. Partridges, at the beginning of the season, can always be distinguished by the shape of the long feathers in the wing ; in an old bird they are round at the end, like the letter U ; in a young one they are pointed, like a V. GENERAL OBSERVATIONS ON GAME 733 The red-legged French partridges are rather larger and cheaper than the English, but they are not considered so good. The size of the spur, the smoothness of the legs and the tenderness of the pinion are the best guides in choosing a pheasant ; and, indeed, these always are the points to observe in all birds, so far as their age is concerned. If they are in good condition the breast is thick and hard ; if lean, the breast feels thin and soft. The feet generally tell if a bird is fresh. They should be supple and moist, especially in water birds, but they soon become stiff and dry after the bird is dead. Game is less fat than poultry or butcher's meat, and is generally thought to be very nourishing. It is also easy of digestion, and is valued in the sick room as well as on the table of the epicure. This does not apply to wild fowl, which have close, firm, and rather oily flesh, and are, therefore, unsuitable for delicate persons. A number of small birds spoken of in this chapter do not, stricty speaking, come within the limits of either game, wild fowl or poultry. They are eaten as articles of luxury to no great amount, and are in- cluded here because they often replace game on the dinner table. Table Showing Relative Value of Poultry and Game. Giving the actual cost of the eatable portion of all, after deducting Loss in Weight from Cooking, Bone, Skin and Waste. Much time and trouble has been spent in preparing the following table, all the Poultry and Game having been specially cooked and tested. It will surprise many to see the result, which shows how very costly most of the small birds are, reckoning their price per 1b., instead of the usual way at so much each, or per brace. Weight when Lossper Cost per How Weight Cooked, with lb. by Average lb. with- Name of Bird. usuall before bone and Cooking cost per out bone Cook Cooking. waste bone and lb. and L deducted. waste. waste. lb. or. lb oz. 02. s. d. s. d. Chicken . . . . . Boiled a 4 1 4 7 1 o 1 9i uck . . . . . Roasted 3 o 1 8 8 1 o a o Fowl . . . . . ,, 4 o a 4 7 o 10} 1 6} Goose . ,, 10 6 5 3 8 o 9 1 6 Grouse . ., o 14 o 10 4} a o a o} Hare . . . . . ,, 4 o a 12 5 1 o 1 5 Partridge . . . . ., o 14 o 8 7 1 8 a 11 Pheasant . . . . ,, a 6 1 3 8 1 a 2 4 Pigeon . . . . . ,, o 5 o a} 8 a o 4 0 Plover . . . . ., o 7 o 4 6} 1 6 a 5 Rabbit . . . . . Boiled 3 o 0 11 7 0 8 1 a Snipe . . . . . Roasted o 3 o 1} 8 a 6 5 0 Turkey . . . . . ,, 10 o 5 1o 7 o 11 1 7} Venison . . . . ,, 13 8 9 4 5 1 3 1 10 Wild Duck . . . ,, a o 1 1 7} 1 o 1 10} Woodcock . . . . ,, o 8 o 4 8 3 o 6 o Note—The weights given in the third column are those of poultry and game, after being drawn and trussed for cooking, 734 HOUSEHOLD MANAGEMENT Table Giving Weight of Bone, Skin and Waste and Loss by Cooking In Poultry and Game. 1 _l . . Total Loss We! ht Wei ht of Wei htof NamedBird. whzn skin , $0.2“; by by?“ ' “Elsie . Bought. and waste. “18' me an matter. p Witt:- lb. _oz. lb. oz. lb. oz. lb. oz. lb. 0:. Duck . . . . . 3 o r o o 8 r 8 r 8 Fowl . . . . . 4 o r o o r: 'L r :2 s 4 Goose b . . . . > :0 6 a 15 2 4 5 3 5 3 Grouse e , . . . o :4 o 2 o a o 4 0 IO Hare . , . . . 4 o o o 0 rr 1 4 s 12 Partridge . . . . o 14 o 3} o a! o o o 8 Pheasant d J r . a 6 A o n , o 8 r 3 r 3 Pigeon . . . . , o 5 o r 1 o r§ o z} o 2} Rabbit . . . . . 3 o o r: o 4 < r o a 0 Turkey . . a . . to o 3 o r b 4 6 5 m Woodcock a s 9 ~ 0 8 o 2} 0 xi 0 4 o 4 _L_L_ 1n vr v Yfi '-v v I Y *v—T'VTWYfi—T RECIPES 'FOR COOKING GAME CHAPTER XXV 1278.——BLACKBIRD PIE. (FL—Pate de Merle.) Ingredients.—Blackbirds, rump steak, veal forcemeat (see “ Force- meats "), hard-boiled eggs, good stock, salt and pepper, paste. Method.—-Pick and draw the birds, and stuff them with veal force- meat. Line the bottom and sides of a piedish with rather thin slices of steak, put in the birds cut in halves, season them with salt and pepper and intersperse sections or slices of hard-boiled eggs. Half fill the dish with good stock, cover with paste (see “ Veal and Ham Pie "), and bake in a moderately hot oven. Add more stock before serving. Time—To bake the pie, from r} to 1} hours, according to size. Average Cost, uncertain, blackbirds being seldom sold. Seasonable from November to the end of January. \ 1279.—BLACK COCK, FILLETS OF, A LA FINAN- CIERE. (Fr.-—Filets de Coq de Bruyére a la Financiére.) Ingredients.--2 black cocks, 3 slices of bacon, } a pint of brown sauce (see Sauces), 1 of a pint of stock, 1 glass of sherry or Madeira, 12 button mushrooms, 1 medium-sized onion, 1 small carrot, {- a turnip, salt and pepper. Method.—Cut the birds into neat fillets, slice the vegetables, place them in a saute-pan with the stock, add the'slices of bacon, lay the fillets on the top of them, cover closely with a well-buttered paper, and cook gently for about 30 minutes. Make the brown sauce as directed, add to it the mushrooms (fresh ones must be previously fried in a little butter), and the wine, season to taste. and keep hot until required. When the fillets are done, arrange them on a hot dish, strain the sauce over, and garnish with the mushrooms, and, if liked, the bacon cut into dice and grouped round the base. Time.---From 30 to 3 5 minutes. Average Cost, from 3s. 6d. to 45. 6d. per brace. Seasonable from the middle of August to the end of November. as 736 HOUSEHOLD MANAGEMENT 1280.—-BLACK COCK, GRILLED. (Fr.—Coq de Bruyére Grillé.) Ingredients.—r black cock, a little warm butter, } a teaspoonful of lemon-juice, a few drops of anchovy essence, } a pint of brown sauce (see Sauces, No. 233), salt and pepper. , Method.-Split the bird down the back, cut off the legs at the first joint, and skewer into asJ flat a shape as p0ssible. Brush over with warm butter, sprinkle with salt and pepper, and grill over or in front of a clear fire from 25 to 30 minutes. The bird should be turned frequently, and occasionally brushed over with butter during the process of cooking. Make the sauce as directed, add to it the lemon- juice and anchovy-essence, season to taste, strain and serve in a sauce- boat. Fried potato chips or straws are frequently served with this dish. Tlme.—From 25 to 30 minutes. Average Cost 3s. 6d.t 0 4s. 6d. per brace. Seasonable from the middle of August to the end of November. Btacx-corx (Fr. 004 de bruyén)—The name given to the male of the black grouse a species bf Rasorial birds included in the Tdraom'das or grouse famly. The Black-cock frequents the moors of Scotland, and is also found on the Alps and Apcnnines, and in Norway and Russia. The be some 4 1b., the female about 2 lb.; the eggs of male, about the size of the common hen, wteeig with brown. The flesh of the Black-cock is highly the latter are of yellowish-white colour spot esteemed. Large numbers of these birds are imported from Norway, but although larger in size than the Scotch bird, their flavour is not sodelicate. The plumage of the male bird is a fine glossy black, whence its name, with white on its lower wing-coverts. The four outer feathers of the tall thus giving to the tail a double-hooked or lyre-shaped on each side are curved outwards at their ti appearance. The colour of the females is and the tail straight. Both sexes are feathered on the shanks. Until they are about half-grown the males are scarcely distinguishable from the females, when the black feathers begin to appear about the sides and breast. The food of the Black- cock consists of the tops of the birch and heather and ri mountain berries, and in the summer these birds frequently descend to the lower lands to upon the corn. The Black-cock is gre- garious, but in winter the sexes keep in separate flocks and pair in the spring. The Black-cock is also known locally as the Black-game, Heath-cock, Moor-fowl, or Heath-poult. 128I.—BLACK COCK, ROASTED. (Fr.—-Coq de Bruyére R6ti.) Ingredients.--Black cock, butter, toast, gravy, bread sauce, N o. 180 (see Sauces and Gravies , fried breadcrumbs. Method.-—-Let the birds hang for a few days, for they will be tough and tasteless, if not well kept. Pluck and draw them, and wipe the insides and outsides with a damp cloth, as washing spoils the flavour. Cut off the heads, and truss as a roast fowl, cutting off the toes, and scalding and peeling the feet. Baste the bird well with hot butter, and roast it in front of a clear fire, or in a moderate oven, from 45 to 60 minutes, according to size, basting frequently with butter during the process. Dish on a slice of buttered toast, and serve the gravy, bread sauce and breadcrumbs separately. Tlme.--From 4 5 to 60 minutes. Average Cost, 35. 6d. to 4s. 6d.per brace. Seasonsble from the middle of August to the end of November. i'—-Cock Widgeon. s—Durnb-bird. a—Blackbird. 4—Pintail. 5—Frencli Partridge. 6—Rabbit. 7-—Guinea Fowl. 8—Partridge. 9—Lark. 10~Thrush. rr—Black Game. RECIPES FOR COOKING GAME 737 i282.-CAPERCAILZIE, ROASTED. §Fr.-—Caper- cailzie Ree.) ingredients.-~r capercailzie, i of a lb. of beefsteak, r or 2 slices of bacon, butter, good gravy, bread sauce (see Sauces and Gravies), fried bread- crumbs, watercress, salad-oil, salt and pepper. Method.--Prepare and truss the bird in the same way as a roast chicken. Put the beefsteak inside the bird t it greatly improves the flavour, and may afterwards be used in the preparation of some cold meat dish. Cover the breast with slices of bacon, and roast in front of a clear fire or in a moderate oven for about 1 hour, basting frequently. When i cooked remove the bacon from the breast, dredge lightly with tiour, and baste well to give the bird a nice brown appearance. Serve on a hot dish garnished with watercress, previously well washed, dried and seasoned with salt, pepper, and a little salad-oil, and send the gravy, bread sauce and breadcrumbs to table in sauce-boats. Time.—About 1 hour. Average Cost, 4s. 6d. Seasonable from August 20 to December 20. Ta: Cnucnnm on Woon GIOITSI (Fr. ca ncalrie).--'l'his bird, known also as the Cock of the Wood, was once abundant in the Highlands Scotland, but became for some time almost or en- tirer extinct; efforts have, however, been made to re-introduee it, and with euwess. The Caper- calzie is the largest of the European gallinaoeous birds, measuring some feet in length, and W0le ing from 9 to 15 lb. The female is about one-third the size of the m e, and diners considerably in the colour of her feathers, which are grey, variegated with bmwmsh-blerk, and striped or spotted with red or be -black or white, those of the head and tail being of: ruddy hue. The neck of the male is grey, e breast green, the wings brown spotted with black, and the tail feathers black with white spots. The bill is short, with a band of naked scarlet-coloured skin above the eyes. The male is polygamous and lives apart from the female, except at the pairing season. The nest of the caper- calzie is built on the ground, and its eggs are of a pale reddish-brown tint, spotted with brown. The capercalaie is found principally in lofty mountainous regions, and is common in N. Asia and in the pine forests of Russia, Sweden and Norway, from whence it is imported during the winter into England. 1283.-—FRENCH GAME PIE. (Pate de Gibier.) Ingredients.----} of a lb. of lean veal, } of a lb. of fresh pork, 3 black- cock, pheasant, partridge, or other game , a slice of bacon, 1 large trufi‘le or trume trimmings, aromatic spice, salt, paste. Method.--Chop the meat {veal and pork), finely, or pass it through a mincing machine, season it highly witlr aromatic spice, salt, etc., and add finely-chopped trume. Cut the game into neat joints. Line a pie-dish with the prepared iorcemeat 5, on this place a layer of pieces of game, then a few slices of bacon, and more forcemeat ; continue to add these until the pie-.dish is well filled, Moisten with a gill of stock or water, cover with a good paste crust, decorate and egg over, bake in a moderate oven for about r1» hours. Serve hot or cold. Time.--To bake, about i1- hours. Average Cost, 49. 6d. to 6s. 1284.—GAME, ANDOUILETTES 0F. (Fr.-—Andoui- lettes de Gibier.) lngredients.—4 ozs. oi finely-chopped cooked game, 2 02s. of finely- B B 738 HOUSEHOLD MANAGEMENT chopped cooked ham, 2 ozs. of butter, 1 dessertspoonful of flour, 3 finely-chopped mushrooms, 1 finely-chopped shallot, I teaspoonful of chopped parsley, fried parsley, a pig’s caul, meat glaze, } a gill of stock (about), 1 egg, tomato or piquante sauce, lemon-juice, salt and pepper, nutmeg. Method.—Heat } an oz. of butter in a small stewpan, fry the shallot slightly, stir in the flour, and when lightly browned add the stock and boil well. Put in the game, ham, mushrooms, parsley, the yolk of the egg, a few drops of lemon-juice, a pinch of nutmeg, salt and pepper to taste, stir over the fire until well mixed and thoroughly hot, then spread on a plate to cool. Brush the inside of 8 or 9 oval paper cases with butter, and fry sufficient parsley to form little beds for each case. Mould the game preparation into oval or cork-shaped pieces of suitable size, enclose them in pieces of caul, previously washed and well-dried, and seal the ends with a little white of egg. Heat the re- maining r} ozs. of butter in a saute-pan, fry the andouilettes until nicely browned, then brush them over with warm meat glaze, and place them on the top of the fried parsley in the paper cases. Arrange neatly in an entrée dish, and serve the sauce in a sauce-boat. Tlme.-—About 1 hour altogether. Average Cost 18 9d. Sufficient for 5 or 6 persons. rz85.—GAME CUTLETS. (See Pheasant Cutlets.) IZ86.-—GAME, GARNISH FOR. The usual garnish for roast game consists of watercress and crisply fried potatoes, the latter being usually stamped out into small thin slices, or cut into j ulienne strips. Mushrooms,trufiies and many other ingredients are used to garnish a salmi of game. See “ Wild Duck, Salmi of.” rz87.-GAME, HASHED. (See Wild Duck, Salmi of.) 1288.--GAME IN ASPIC JELLY. (F r.-—Gibier en Aspic.) Ingredients.—-Cold cooked game, hard-boiled eggs, thin strips of lean cooked ham, aspic jelly. Method.—Rinse a plain mould with cold water, cover the bottom with a thin layer of liquid aspic, and, when set, decorate with stamped-out pieces of ham and white of egg. Fix the decorations with a little aspic, and as soon as it has stiffened, add small pieces of game, previously seasoned and freed from skin and bone. Leave plenty of space to be filled with jelly, and let the jelly covering one layer of game be- come quite set before adding anotheri Let the mould remain on ice, or in a cool place until wanted, then turn out and serve. RECIPES FOR COOKING GAME 739 1289.-—GAME PIE. (See French Game Pie and Raised Pie.) 1290.—-GAME, PUREE OF. (Fr.—Purée de Gibier.) Ingredients.—Cold game, butter, gravy, cream, salt and pepper. Method.—Remove the bones, and simmer them in a little water for at least 1 hour, when gravy is not at hand. Chop the flesh of the bird finely, pound it in a mortar until smooth, moistening gradually with a little good gravy and oiled butter, and pass through a wire sieve. Season to taste, stir in a little cream, turn the preparation into well buttered scallop shells, make thoroughly hot, then serve. 1291.--GAME, TO KEEP FROM TAINTING. In cold, frosty weather game may be hung for a or 3 weeks in an ordinary larder without becoming tainted, but when the atmosphere is warm and damp, great care should be taken to hang it in a well ventilated place, preferably where there is a current of air. The feathers are a great protection from files, but it is advisable to apply a good sprinkling of pepper, which usually serves to keep away these pests. Tn: Ran Gnouss (Lagopus Sdiocus), called also the Moor-cock and Got-cock, is plentiful in the wild heath tracts of the northern counties of England, and also in Wales and the Highlands of $00 , and appears to be peculiar to the Northern parts of Britain. Its colour is a rich chest- nut, marked and speckled with black. The red grouse is a wild and timid bird, and lives in flocks of about fifty in number. Its average weight is about 19 02.; that of the female is somewhat less. Its flesh is of an exquisite flavour. The red grouse is subject to the epidemic disease, known as “ grouse disease' .” 1292.——GAME, TO REMOVE TAINT FROM. As soon as there is the least evidence of taint, remove the feathers and draw the birds, and wash them in water with plenty of salt and a little vinegar. If badly tainted, repeat the process 2 or 3 times, and afterwards rinse in fresh water. Dry thoroughly before cooking. The tainted flavour may be still further removed by putting some fresh powdered charcoal, tied in muslin, inside the crop before cooking, which must be removed before the birds are served. When charcoal is not at hand it may easily be made by placing wood in a hot oven until it is burnt through. 1293.-—GROUSE PIE. (FL—Pate de Coq de Bruyére.) Ingredients.—2 grouse, i lb. of rump steak, } pint of good stock, a or 3 slices of streaky bacon, a hard-boiled-eggs, salt and pepper, puff-paste. Method.—Cut the birds into neat joints and remove the lower parts of the back, which if allowed to remain would impart a bitter flavour to the pie. Cut the steak into small thin slices, the bacon into narrow strips, and the eggs into sections or thin slices. Line the bottom of 74o HOUSEHOLD MANAGEMENT a pie-dish with slices of meat, coverjvith a layer of grouse, add a few strips of bacon and slices of egg, and season well with salt and pepper. Repeat until the materials are used, add stock to i the depth of the dish and cover with paste {see Veal Pie, N o. 798). The pie must be baked about 1} hours ; for the first 4} hour in a hot oven to make the paste rise, and afterwards in a lower temperature in order that the birds and meat may be sufficiently cooked. Meanwhile simmer the necks and any trimmings of the birds there may be in the remainder of the stock, strain, season to taste, and pour it into the pie before serving. When about { baked the pie should be brushed over with yolk of egg. When a more highly-seasoned dish is desired, a fiavouring of parsley, shallot and mushrooms, all finely-chopped and mixed together, should be added to the meat. Tlme.—To bake, about 1; hours. Average Cost, from 4s. 6d. to gs. Seasonable from August 12 to December :0. Genes: (Fr. ooq dc bmyhe).-Under this general term are included several species of game birds called respectivel black red, wood and white grouse. They all iorm the type of a large family Tamomdas, whi includes the genus Tame, or the grouse. The characteristic mark of the use is I naked band, fr uently of a red colour, which takes the place of an eyebrow; the nostn are feathered, the bill is art and broad, the wings rounded, the tarsi feathered and the toes long. Grouse live in families in forests, moors and barren mountainous regions, feeding on the buds and berries of mountain trees and the tips of heather. The male birds are poiygamous. Grouse are much esteemed as game birds. They are subject to “ grouse disease,” to which large numbers fall victims at particular seasons. It is of an epidemic and febrile character, and in some cases takes the form of acute inflammation of the respiratory mucous membrane. 1294.~GROUSE, ROASTED. (F r.—-Coq de Bruyére Roti.) Ingredients.-—-A brace of grouse, 2 slices of toast, butter, good brown gravy, bread sauce, No. 180 (see Gravies and Sauces), fried bread- crumbs, bacon. Method.-Let the birds hang in a cool dry place for 3 or 4 days. When ready for use, pluck, draw, and truss them in the same manner as roast chicken. Tie over each breast a thin slice of bacon, and roast before a clear fire from 30 to 35 minutes, basting frequently with butter» W'hen nearly done remove the bacon, dredge with flour, and baste well to give the birds a nice brown appearance. Toast the bread lightly, and when the birds are about } cooked, put it into the dripping-tin to catch the gravy that drops from them. Dish on the toast, and serve the gravy, bread sauce and bread crumbs separately. Tlme.-From 40 to 45 minutes. Average Cost, from 4s. the brace. Seasonable from August l2 to December to. Tm: Rurncn Gnovss.-This bird is a native of North America, and is so named from the curious velvebblack tufts of feathers on its shoulders. The plumage of the back is a rich chestnut, and its tail is , barred with black. Tn: wanna GROUSI, also called the Prairie Hen, frequents the open desert plains of North America. The male has two winged-like appendages on the neck, covering two loose orange-cobured sacs which the bl-I'd can inflate at pleasure. Its lumage is brown, marked with black and white. Tun Sum Gnome, (Parades hummus), lsch efiy an inhabitant of the warm sandy regions of Africa and Central Asia. It is longer in the legs than the ordinary 5:0 and the tani are covered with feathers, the toes are short and connected at the base by a mem ane. The wings and tall are nted. The colour of the sand grouse is of a sandy hue, whence its name, resembling the san of the desert where it dwells. A vast flock of these birds in :86 and again in "$88, crossed the Ninth Sea and visited Europe, settling in Britain and the Faroe slands. RECIPES FOR COOKING GAME 741: 1295.--LANDRAIL, 0R CORN-CRAKE, ROASTED. Ingredients.—3 or 4 landrail, butter, fried breadcrumbs. Method.—Pluck and draw the birds, wipe them inside and out with a damp cloth, and truss them in the following manner : Bring the head round under the wing, and the thighs close to the sides ; pass a skewer through them and the body, and keep the legs straight. Roast the birds before a clear fire, keep them well basted, and serve with fried breadcrumbs, with a tureen of brown gravy, If preferred, bread sauce may also be sent to table with them. Time.-.-12 to 20 minutes. Average Cost, uncertain. being seldom sold. Sufficient for a dish. Seasonable from August 12 to the middle of September. Ta: Lanna/m. ca COIN-CIAXI (Fr. mu is gently—This birde Mama's, belongs in the family Ball“, or the rails, and is of a reddish-brown colour, marked with black or dark brown. Its bill is thick and shorter than its head, the wings are short, and the bird flies in a bee embarrassed manner. When it alights on the ground it can hardly be spmng a second time, any: it runs very rapidly and depends more on the fleetness of its feet than the strength of its wings. Its singular harsh cry, out, crab, is first heard when the grass begins to shelter the bird, and it continues to be heard until the grass is cut. The bird, however, is seldom seen, for it constantly skulks among the thickest portion of the herbage, and runs so nimny through it, doubling and winding in every direction, that it is very dificult to get near to it. Marshy meadows and corn-fields are the chief habitat of the landrail, where It feedlprincipallz on worms, slugs and insects, of which it destroys large numbers. The landrall is a migratory ird, and makes its eppurance in England during April and May, about the same time as the quail, and frequents similar places. It leaves this island. in the autumn, and visits the southern partsof Europe and the African coasts of the Mediterranean during the winter. The corn-creke is common in Ireland, and while migrati to the country is also seen in large numbers in the Isle of Angleeea. Its flesh is much esteem 1296.--LEVERET, ROASTED. (Fr.—Levraut R6ti.) lngredlents.--2 leverets, butter, flour. Method.--Leverets should be trussed in the same manner as a hare, but they do not require stuffing. Roast them before a clear fire, and keep them well basted all the time they are cooking. A few minutes before serving dredge them lightly with flour. Serve with plain gravy in the dish, and send them to table with red currant jelly. Tlme.—From 40 to 50 minutes. Average Cost, about 4s. Seasonable from May to August. 1297.-—LEVERET, TO DRESS. (Sec Leveret Roasted.) 1298.--ORTOLANS, ROASTED. (F r.--Ortolans Rotis.) Ingredients.—Ortolans, toast, bacon, bay-leaves or vine-leaves, butter for basting, brown gravy, No. 164 (see Gravies), fried breadcrumbs, watercress. Methcd.——Remove the head, neck and crop, but let the trail remain. Truss for roasting, brush over with warm butter, cover the breast of each bird with a vine-leaf or bay-leaf, and tie over them thin slices of bacon, Attach them to a long steel skewer, running it through the body of each bird, and roast them in front of a quick fire for about to minutes, Baste the birds almost continuously with hot butter, and put 742 HOUSEHOLD MANAGEMENT the toast under them to catch the drippings from the trail. When cooked, remove the skewers and strings, but, if liked, the bacon may remain and be brushed over with warm glaze. Serve the birds on the toast, garnish with watercress, and send the gravy and breadcrumbs to table separately. Tlme.—zo minutes. Average Cost, rs. 6d. each. Seasonable from March to May. 1299.—PARTRIDGE, BROILED. (F r.—Perdreaux Grilles.) Ingredients.—Partridges, salt and cayenne to taste, a small piece of butter, brown gravy or mushroom sauce. Method.—Pluck, draw and cut the patridges in half, and wipe the insides thoroughly with a damp cloth. Season the birds with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish ; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce. Time.—From 20 to 25 minutes. Average (lost, from 3s. 6d. a brace. Seasonable from September I to February 12. I3oo.—PARTRIDGE, ESCALOPES OF. (Fr.——Es- calopes de Perdreaux.) Ingredients.—t partridge, 2 slices of bacon, { of a pint of brown sauce (see Sauces), } a pint of stock, I small onion, I carrot, } a turnip, a bouquet-garni (parsley, thyme, bay-leaf). For the farce or stuffing: 4 ozs. of finely-chopped cold roast partridge, 2 ozs. of raw ham or bacon cut into narrow strips, 1 tablespoonful of finely-chopped suet, I table- spoonful of breadcrumbs, I teaspoonful of finely-chopped parsley, 1 raw egg, 1 hard-boiled egg, a good pinch each of nutmeg and powdered mixed herbs, salt and pepper. Method.—Cut the bird down the back, and remove all the bones. Mix the minced partridge, suet, breadcrumbs, parsley, herbs and nutmeg together, season well with salt and pepper, and bind with the raw egg. Flatten the partridge on the board, season the in- side with salt and pepper, spread on half the farce, on the top of which arrange slices of egg and strips of bacon. Season well with salt and pepper, spread on the remainder of the farce, draw the two sides to- gether, forming it as much like a roll as possible, and sew securely with strong cotton. Slice the vegetables, and place them in a stewpan with the 2 slices of bacon on the top. Wrap the bird in buttered paper, lay it on the top of the bacon, cover closely, and cook gently for about 1} hours. When ready to serve, remove the paper and string and cut the roll into slices about 1» aninch in thickness. Arrange the escalopes in 2 close rows on a potato border, and strain the hot sauce over. Variety may be introduced by dishing the escalopes in a circle, and RECIPES FOR COOKING GAME 743 filhng the centre wrth a puree of spinach or mushrooms. When more convenient, veal may be used for the farce mstead of cold partridge. Time.--To cook, about 1} hours. Average Cost, 3s. 6d. to 4s. Seasonable from September 1 to February 1 2. T11: PARTRIDGI (Fr. pardn'rlfl-This bird is found in nearl all the temperate coimtries of Europe, in North Africa and in certain parts of Asia, and is abun t as s game-bird in England. It is noted for its instinct in the preservation of its An eminent writer and naturalist says: " I have seen it often, and once in 'cular saw an extraordinary instance of an old bird's solicitude to save its brood. As I was untin with a small pointer, the dog ran on a brood of very small artridges; the old bird cried, flut and ran tum ling along just before the dog's nose, till she ad drawn him to a considerable distance, when she took wing and flew further 06, but not out of the field. 011 this the dog returned to me, ;near the place where the young ones lay concealed in the grass, which the old bird no sooner perceived than she flew back to us, settled iust before the dog's nose again, and by rolling and tumbling about drew 06 his attention from her young, and thus preserved her brood a second time. I have also seen where a kite has been overing over a covey of young partridges the old birds fly up to the bird of rey screaming and fighting with all their might, to reserve their brood.” Partndges should be osen young ; if old Zhley are valueless. The young irds are generally known by their yellow legs and dark-coloured ' is. 1301.—-PARTRIDGE, FILLETS OF, FARCED. (F r.--Filets de Perdreaux Farcis.) Ingredients.—2 partridges, or the remains of cold roast birds, } a lb. of liver farce, No. 398, i a pint of Espagnole sauce, No. 244 (see Sauces), 1 oz. of butter, egg, breadcrumbs, salt and pepper, purée of spinach or mushrooms. Method.—Remove the fillets intact from the breast, bone the legs and wing, form into a good shape, fry lightly in hot butter, and press between 2 dishes until cold. Then mask one side with the liver farce or stuffing, coat both sides carefully with egg and breadcrumbs, and fry until nicely browned in hot butter or fat. Arrange in a circle on a border of potato, strain the hot Espagnole sauce over, and serve the puree of spinach or mushroom in the centre. When cold birds are used, the preliminary frying and pressing are unnecessary, the farce being spread on the cold cooked fillets and completed as directed above. Time.—About 21} hours altogether, when fresh birds are used. Average Cost, 4s. Seasonable from September 1 to February 12. I302.-—PARTRIDGES, HASHED. (See Wild Duck, Salmi of.) 1303.—PARTRIDGE PIE. (FL—Pate de Perdreaux.) Ingredients.--2 partridges, i of a lb. of veal cutlet, 2 or 3 slices of streaky bacon, } a pint of good stock, 1 oz. of butter, 2 hard-boiled eggs, 2 tablespoonfuls of coarsely-chopped mushrooms, preferably fresh ones, 1 teaspoonfulpf finely-chopped parsley, 1- of a teaspoonful of very finely-chopped shallot or onion, salt and pepper, paste. Method—Draw, singe, divide the birds into quarters and fry them until lightly browned in hot butter. Cut the veal into small thin slices, place them in the bottom of a pie-dish, season well with salt and pepper, 744 HOUSEHOLD MANAGEMENT and lay the partridges on the top interspersed with strips of bacon and quarters of egg. Sprinkle on the mushrooms, parsley and onion, season well with salt and pepper, add stock to § the depth of the dish, and cover with paste (see Veal Pie, No. 798). The pie will bake in about 1} hours ; it should first be put into a hot oven to make the pastry rise, and afterwards baked more slowly. Several folds of well- greased paper laid on the top of the pie will prevent the crust becoming too brown, and a glazed appearance may be given to it by brushing it over with yolk of egg when {- baked. The remainder of the stock should be warmed and poured into the pie before serving. Tlme.-To bake, from i} to 1} hours. Average Cost, 5s. to 6s. Season- able from September 1 to February 12. 1304.--PARTRIDGE, ROASTED. (F r.—-Perdreau R6ti.) Ingredients.-Partridge, brown gravy, bread sauce (see Gravies and Sauces, No 180), fried breadcrumbs, slice of toast, butter for basting, I slice of bacon. Method.—Pluck, draw, and truss in the same manner as a roast chicken. Cover the breast with a slice of fat bacon, and roast before a clear fire for about 30 minutes, basting frequently with hot butter. A few minutes before serving remove the bacon, dredge lightly with flour, and baste well to give the bird a nice pale brown appearance. Dish on the toast, and serve the gravy, breadcrumbs, and bread sauce separately. TIme.--To roast, about 30 minutes. Average Cost, 3s. 6d. to 43. 6d. the brace. Seasonable from September 1 to February 12. r305.—PHEASANT, BOILED. (Fr.—Faisan Bouilli.) Ingredients—I pheasant, 1 pint of oyster sauce, No. 310 (see Sauces) For the forcemeat“. 12 sauce oysters, 2 tablespoonfuls of breadcrumbs, I tablespoonful of finely-chopped suet, } of a teaspoonful of finely- chopped parsley, nutmeg, cayenne and salt to taste, suflicient raw egg to bind. Method.--Beard the oysters, strain the liquor, and add both to the dry ingredients with as much of the egg as is necessary to moisten the whole. Truss the bird in the same manner as a boiled fowl, and stuff the breast with the oyster forcemeat. Wrap it in a well~buttered paper, put it into boiling stock or water, to which must be added, when it re-boils, 1 onion, I carrot, 1} a small turnip, and a bouquet-garni (parsley, thyme, bay—leaf). Simmer gently from 40 to 60 minutes, according to size, then remove the trussing strings, and serve on a hot dish with a little of the oyster sauce poured over, and the remainder sent to table in a sauce-boat. If preferred, a purée of chestnuts may ENTREES. ‘ s “ amt-4.”.th '41) l. Chicken Cutlets. 2. Mignons of Beef. 3_. Salmi of Duck. ' 43 BB' SAVORIES AND SUPPER DISHES. I . Sardine Croustad cs. . __ .g. I- ‘5'?" b! d '“ ‘ , . . t L . a...~.__ ..;,z¢‘ - @M‘ 'al-a:a l1..-_'.. a -a 'Q\ 'LID'Q'J "whas- »‘ m" “mg-ow ~ ' 4 2. Angels on Horseback. '7‘ 3. Curry of Mutton. ‘-..s_t ~aA 44 RECIPES FOR COOKING GAME 745 be substituted for the oyster forcemeat, or the bird may be dressed without forcemeat, and served with oyster or celery sauce. Time.--From 40 to 60 minutes. Average Cost, 25. 6d. to 4s. each. Seasonable from October 1 to February 123 T111 Pasassur (Fr. laisas).-According to the classical legend,this handsome bird was discovered by theArgonauts on the banks of the Phasis, near to Mount Ararat, in their espedition to Colchis. It is, however, common to all the southern parts of the European continent, and various species are also found in Southern Asia, the Eastern Archipelago China, Tibe Burma, India and apan. The pheasant has long been naturalized in the warmer an more counties of Englan Alo though it has been domesticated, this is not easily accomplished, nor is its flesh so palatable as when in the wild state. Respecting the flavour o the pheasant M. Ude the celebrated gastrono- mist, says: “ It is not often that pheasants are met with, possessing that exquisite taste which is acquired only by long kee ing, as the damp of this climate prevents their being kept as long as they are in other climates. e hens in general are the more delicate. The cocks show their age by their spurs. They are only fit to be eaten when the blood begins to run from the bill, which is commonly six days or a week after they have been killed. The flesh is white, tender, and has a good flavour, if you keep it long enough; if not, it is not much different from that of the com- mon fowl or hen." 13o6.--PHEASANT, BROILED. (FL—Faisan Grille.) Ingredients.--1 pheasant, butter, cayenne, salt, piquante, mushroom, Madeira (No. 255), or other suitable game sauce (see Sauces). Method.--The bird, if small, may be cut down the back, and flattened and cooked like a spatch-cock of chicken ; if large, it is better divided into joints. In either case the whole of it must be brushed over with warm butter, and seasoned with salt and a very little cayenne, before grilling. Prepare one of the above-named sauces, strain, return to the stewpan, and keep hot until required. Broil the bird over a clear fire from 15 to 20 minutes, turning occasionally, and brushing over frequently with warm butter. Serve as hot as possible, and send the sauce to table in a sauce-boat. Time.-—To grill, from 25 to 30 minutes. Average Cost, 3s. to 4s. 6d. each. Seasonable from October 1 to February 12. 13o7.--PHEASANT, BROILED. (Fr,—Faisan Grille.) (Another Method.) Ingredients—1 pheasant, butter, egg, breadcrumbs, salt, cayenne, piquante,mushroom ,Madeira(No.2 5 5 ),or other Suitable sauce(see Sauces). Method.--Divide the bird into neat joints, season with salt and a little cayenne, fry lightly in hot butter, and press between 2 dishes until cold. Then coat carefully with egg and breadcrumbs, and broil over a clear fire. As soon as the crumbs are set, brush over with warm butter, and repeat at frequent intervals during the process of grilling. Arrange in a pyramidal form on a hot dish, and serve the sauce in a sauceboat. Time.--To grill, from 15 to 20 minutes. Average Cost, 3s. to 4s. 6d. each. Seasonable from October 1 to February t2. 746 HOUSEHOLD MANAGEMENT t308.—PHEASANT, CROQUETTES OF. (Fr.--Cro- quettes de Faisan.) lngredlents.-4 tablespoonfuls of finely-chopped cooked pheasant, } of a pint of thick brown sauce (see Sauces), 2 eggs, breadcrumbs, salt and Pepper- Method.--Make the sauce as directed, add the minced pheasant, the yolk of 1 egg, salt and pepper, and stir briskly over the fire until the mixture thickens, then turn on to a plate. When cold, form into cork-shaped croquettes, coat with egg and breadcrumbs, and fry until nicely browned in hot fat. Drain well, pile on a hot dish covered with a folded serviette or dish-paper, garnish with crisply-fried parsley, and serve. Tlme.--Altogether, about 2 hours. Average Cost, 6d., exclusive of the pheasant. Seasonable from October 1 to February 12. 1309.—PHEASANT,CUTLETS or. (Fr.—C6telettes de Faisan.) i Ingredients.—r large pheasant, 2 egg, breadcrumbs, butter or frying- fat, I} a pint of Espagnole sauce, No. 244, salt and pepper. Method.—Divide the birds into neat joints, and remove the bones, keeping the flesh as intact as possible. Season, flatten, and trim each piece of pheasant, fold the skin under, and form them into a good shape. Coat first with egg, and afterwards with breadcrumbs seasoned with salt and pepper, fry gently in hot fat or butter until sufiiciently cooked and well browned, then drain well. Insert a small bone in each outlet, put on a frill, and serve with the sauce poured round. Tlme.—To fry the cutlets, about to minutes. Average Cost, small pheasants from 3s. to 4s. 6d. Sumcient for 6 or 7 persons. Seasonable from October to February. Tan Hemm- os Excsusllcs III a Pleasant-If eaten when fresh the pheasant has no distinct, flavour. If, however, the bird be kept a propq' length of time, distinguishable by a slight smell and change of colour, it becomes a highly-flavoured dish, occuopying a middle distance in delicacy between chicken and venison. The exact time s pheasant sh d be “ hung ” is diflicult to define, but the nght moment a pheasant should be taken down is instinctively detected by a good cook. r3ro.—PHEASANT, ROASTED. (Fr.—Faisan R6ti.) Ingredients.—r pheasant, {- of a lb. of beefsteak, fried breadcrumbs, bacon, brown gravy, bread sauce (see Gravies and Sauces), watercress, salad-oil, salt and pepper. Method.—Pluck and draw the bird, trnss in the same way as a roast chicken, but leave the head on. Put the beefsteak inside the pheasant ; the beefsteak is intended to improve the flavour of the bird and keep it moist, and not to be eaten with it, but it may afterwards be used in the preparation of some cold meat dish. Cover the breast with thin slices of bacon, or lard it with strips of fat bacon. and roast in front RECIPES FOR cooxmc GAME 747 of a clear fire or in a moderate oven from 40 to 50 minutes, accord- ing to size and age. Baste frequently with butter, and when the cooking is about } completed remove the bacon, dredge the breast lightly with flour, and baste well to give the bird a nice light brown appearance. Remove the trussing strings, serve on a hot dish, garnished with watercress previously well washed, dried and seasoned with salt, pepper, and salad-oil, and send the gravy, bread sauce, and fried breadcrumbs to table separately. Tlme.--From 40 to 50 minutes. Average Cost, 3s. to 4s. 6d. each. Seasonable from October 1 to February 12. I31 I.-—PHEASANT, SALMIS OF. (Fr.—Salmis de Faisan a la Modérne.) Ingredients.-r pheasant, } a pint of brown sauce, No. 233 (see Sauces),6or 8 slices of goose liver,60r8 slices of trufile, 2 or 3 ozs. of butter 2 finely-chopped shallots, } of a teaspoonful of finely-chopped lemon-rind, {- of a teaspoonful of thyme, r bay-leaf, 1 glass of Madeira or Marsala wine, salt and pepper. Method.--Pluck, draw and truss the bird for roasting. Baste it well with hot butter, roast in a quick oven for 30 minutes, basting fre- quently, then strain the butter used for basting into a stewpan. Divide the bird into neat joints, put the breast, wings and legs aside, and cut the remainder into small pieces. Re-heat the butter in the stewpan, put in the small pieces of pheasant, add the lemon-rind, shallots, bay- leaf and thyme, fry well, then drain 05 the butter, return the pieces of pheasant to the stewpan. Heat up the brown sauce in a stewpan, add to it the wine, season to taste, and simmer for 10 minutes, then put in the pheasant Meanwhile, re-heat the butter, fry the slices of liver, and drain them well. Arrange the pheasant in a silver or earthenware casserole, or stewpan, interspersed with slices of liver and truffle, pour the sauce over, garnish with glazed croutes of fried bread and serve hot. Tlme.--Altogether from 11 to 1} hours. Average Cost, 53. to 6s. 6d. Seasonable from October 1 to February 12. r312.-—PLOVERS, ROASTED. (Fr.-Pluviers R6tis.) Ingredients—Movers, a slice of toast and a slice of bacon for each bird, butter for basting, brown sauce, No. 253 (see Sauces), 1 glass of port wine or claret, 2 lemons, watercress. Method.--Pluck and truss the birds, but do not draw them. Brush over with warm butter, tie a slice of thin bacon over each breast, and roast in front of a clear fire from 15 to 20 minutes, according to taste. Hang the birds on the spit feet downwards, and put slices of toast in the dripping-tin to receive the trail as it drops from the birds. Keep them well basted with butter, and shortly before serving remove 74s HOUSEHOLD MANAGEMENT the bacon, dredge lightly with flour, and baste well to give the breasts a light brown appearance. Make the brown sauce as directed, and add to it the wine and the juice of I lemon. Serve the birds on the toast, garnish with watercress and quarters of lemon, and send the sauce to table in a sauce-boat. Oiled butter, made acid with lemon- juice, frequently accompanies these birds instead of the brown sauce. Tlme.--From 15 to 20 minutes. Average Cost, 2s. 6d. to 3s. the brace. Seasonable from the beginning of October to the end of January. Tn: Ptovaa (Fr. pluvs'er).-The name applied to various birds belonging to the Gmllatons, or wading birds, found in all parts of the wor . The Plover is gregarious, and usually frequents the marshes and the muddy borders of rivers, where it seeks its foodJ consisting of aquatic insects and worms. Some species, however, live on dry sandy shores, an others breed on the mountains. The plover has a short straight, slender and compressed bill; its legs are long and slender, with three toes in front,connected b a short web. It makes its nest on the ground. There are various species of Plover; that best own is the Golden Plover, called also the Yellow or Whistling, Green Plover (Charadn'us pluvs'als's). It is about I foot in length, of a greyish-black colour, and variegated with yellow spots. The Greg Plover is somewhat larger than the golden species, is smaller than the woodcock, to which it inferior in delicacy of flavour. The Dotterel (C. men'- nellus) frequents the coasts, and is dark brown and is marked with white atches; its eggs re- semble those of the golden plover. Previous to dressing, plovers are k t unti they have the flavour of game. Their flesh is esteemed by many, but it is not universally ' ed. 1313.—-PLOVERS, TO DRESS. (See Plovers Roasted.) 13r4.-~POTTED GAME. Ingredients.—Cooked game of any kind ; to each lb. allow 2 or 3 ozs. of butter, salt and pepper, cayenne. Method-Free the game from skin and bone, chop it finely, or pass it 2 or 3 times through a mincing machine. Pound in the mortar until smooth, moistening gradually with strong game gravy or stock, or, failing this, clarified butter. Season well with salt, pepper and cayenne, then rub through a fine sieve. Press into small pots, and cover with clarified butter. r315.--P0TTED PARTRIDGE. (See Potted Game.) I 316. -— PTARMIGANS, ROASTED. (Fr. - Pertrix blanche R6ties.) Ingredients.-Ptarmigans, butter for basting, a slice of bacon for each bird, fried breadcrumbs, good brown gravy, bread sauce (see Gravies and Sauces). Method.-Let the birds hang in a cool dry place for 3 or 4 days. When ready for use, pluck, draw and truss them in the same manner as roast grouse. Tie over each breast a slice of fat bacon, and roast before a clear fire from 30 to 35 minutes, basting very frequently with butter. When about § cooked remove the bacon, dredge lightly with flour, and baste well to give the birds a nice appearance. Dish on the toast, which should be previously put into the dripping-tin to RECIPES FOR coomuc GAME 749 catch the gravy that drops from the birds, and serve the bread sauce, breadcrumbs and gravy separately. Tlme.-—From 30 to 35 minutes. Average Cost, from as. to 33. the brace. Seasonable from September to Apnl. Tn: PTAIIIGAN, on Win-r: Gnous: (Fr. ptarmigen).—'I‘he tarmigan ( smallest of our English grouse, is characterized b having its gs and tan! fu lv feathered. It derives its name from the circumstance that its as -gre plumage mottled with black, cha to white in the winter. Its habitat is the mountainous districts of Scotland and Norway, an it is also found in Greenland. In weight it averages from 8 oz. to so 0:. When young the ptarmigan is much esteemed, and differs but little in flavour from the common grouse. In winter the ptar- migan flies in flocks and feeds on the wild vegetation, of the hills, which imports to its flesh a bitter but not an altogether unpalatable taste. It iedarh-eolomed, and somewhat resembles the hare in flavour, and is much relished and sought after by some sportsmen. r317.—QUAILS, ROASTED. (F1.—-Cailles R6ties.) lngredlents.—Quails, as many vine-leaves, small slices of fat bacon, and square croutons oi buttered toast as there are birds, good brown gravy (see Gravies), fried breadcrumbs, watercress, butter for basting. Method.-—Pluck the birds, remove the head, neck and crop, but leave the trail. Truss the birds tor roasting, brush them over with warm butter, cover each breast with a vine-leaf, and tie a piece of bacon over the leaf. Attach them to a long steel skewer, running it through the body of each bird, and either roast or bake from 12 to 15 minutes, basting frequently with hot butter. When cooked, remove the skewers and strings, but the bacon and vine-leaves may be served or not as preferred ; if not removed, the bacon should be brushed over with warm glaze. Serve the birds on the toast, which should previously be put into the dripping-tin to catch the trail as it drops from the birds, garnish with watercress, and send the gravy and breadcrumbs to table in sauce- boats. Tlme.—From 12 to "15 minutes. Average Cost, rs. each. Seasonable from September to February. 1318.—QUAILS, STUFFED. (Fr.—Cailles Farcies.) Ingredients.—_Quails, liver farce No. 398 (see Forcemeats), Madeira sauce No. 25 5 (sea Sauces), finely-chopped truflie, finely-chopped cooked ham, 2 ozs. of butter, white of egg, pork caul, salt and pepper. Vegetables for garnish. Method.—Bone the quails, stufi them with the prepared farce, press into a good shape, and encircle each one with a band of buttered paper. Heat the butter in a saute-pan, baste the birds well, and roast them in a moderate oven irom I 5 to 20 minutes, basting frequently. Mean- while, wash the caul in salt and water, dry it well, and cut it into pieces large enough to contain half a bird“ Split the birds in halves with a hot wet knife, enfold each half in a piece of caul, brush over with white bf egg, and sprinkle one half of them with ham and the other half with truffle. .Re-heat the butter. in the saute-pan, replace the birds, cover them with a buttered paper, and cook gently in the oven for 10 minutes. vulgaris), the 750 HOUSEHOLD MANAGEMENT Dish in a close circle on a potato border, alternating the colours, fill the centre with asparagus points, peas, flageolets, or puree of spinach, and pour the hot Madeira sauce round. If preferred, the birds, instead of being sprinkled with ham and truffle, may be simply wrapped in caul, cooked for 10 minutes, then brushed over with warm glaze, and served in paper cases. Tlme.—About } an hour to cook. Average Cost, 9d. to [8. each. Season- able, from September to February. 1318a.—QUENELLES OF QUAIL. (See Chicken Quenelles (See No. 118 5) mask with chaud-troid sauce (See No. 186) and garnish with truffles, hard-boiled eggs, and capers aspic jelly.) The Quail (Fr. C aille).—The quail is a bird of passage, and immense flocks traverse the Mediterranean Sea from Europe to Africa in the autumn. returning again in the spring. The quail arrives in Britain in May, and migrates southwards in October. The flesh of the quail is white and tender and delicate in flavour. 1319.-—RAISED PIE. (Fm—Pate de Gibier.) Ingredients.--Game of any kind, equal quantities of finely chopped veal and pork, veal forcemeat, paste (see Pork Pie, No. II 16), coarsely chopped truflle, stock that will jelly when cold (preferably game stock), egg, salt and pepper. Method.-—Mix the veal and ham together, season liberally with salt and pepper, and add I or 2 tablespoonfuls of chopped truffle. Divide the birds into neat joints, and remove all bones except those which are deeply imbedded in the flesh and difiicult to detach. Make and mould the paste as described in the recipe for Pork Pie, and line the bottom and sides with veal forcemeat. Put in the prepared game, season each layer with salt and pepper, and intersperse small pieces of the meat farce, taking care to leave spaces to be afterwards filled with stock. Pile the game high in the centre, cover with a thin layer of veal farce, put on the cover, then follow the directions given for preparing, baking and finishing Pork Pie. N orn.—See French Game Pie, Grouse Pie, and Partridge Pie. I320.——RAGOUT OF WILD DUCK. Follow the directions given for Wild Duck, Salmi of, No. 1340, when utilising cold remains; otherwise first roast the duck for about 20 minutes (see Wild Duck, Roasted, No. 1339), cut it into neat joints, and afterwards proceed as directed. I321.-REEVES, TO DRESS. (See Larks, Roasted, No. 1245, Larks, Stuffed and Roasted, N0. 1246, and Wheatears To Dress, No.1277.) RECIPES FOR COOKING GAME 75I r322.-RISSOLETTES 0F GAME ‘A L’HORLY. Ingredients.—For the mixture : 6 tablespoonfuls of any kind of game, i of a pint of thick brown sauce (see Sauces), 1 egg, salt and pepper. For the batter : 1 egg, 2 tablespoonfuls of flour, 1 tablespoonful of milk, } a teaspoonful of salad-oil, salt to taste. Method.--Heat the sauce in a small stewpan, put in the minced game, egg and seasoning, stir briskly over the fire until the mixture thickens, then turn on to a plate to cool. Mix the flour, milk, salt, salad-oil and yolk of egg smoothly together, put it aside for about 4} an hour, and when ready to use lightly add the white of egg previously whipped to a stiff froth. Divide the game preparation into pieces about the size of a large walnut, dip them into the batter, and fry in a deep pan of hot fat until nicely browned. Drain well, dish in a pyramidal form on a folded serviette or dish-paper, garnish with crisply-fried parsley, and serve hot. Tlme.—-From I} to 1* hours. Average Cost, 6d., exclusive of the game. r323.—ROOK PIE. Ingredients.—6 young rooks, } of a lb. of rump steak, } of a lb. of butter, § a pint of stock, salt and pepper, paste. Method.—Skin the birds without plucking them, by cutting the skin near the thighs, and drawing it over the body and head. Draw the birds in the usual manner, remove the necks and backs, and split the birds down the breast. Arrange them in a deep pie-dish, cover each breast with thin strips of steak, season well with salt and pepper, intersperse small pieces of butter, and add as much stock as will i fill the dish. Cover with paste (see Veal Pie), and bake from I} to 2 hours, for the first } hour in a hot oven to make the paste rise, and afterwards more slowly to allow the birds to become thoroughly cooked. When the pie is about { baked, brush it over with yolk of egg to glaze the crust, and, before serving, pour in, through the hole on the top, the remainder of the stock. Tlme.--To bake, from r} to 2 hours. Average Cost, uncertain, as they are seldom sold. Sufficient for 5 or 6 persons. Tue Roclts are wild birds, found abundantly in most arts of Britain and Ireland. They live in communities, and feed on seeds, insects and vermin. err flesh is tough and coarse-flavoured. Only the young birds are eaten, generally bei shot almost before they take to the wing. The beckboms and adjoining flesh is always rem as these parts have a strong, bitter taste, which sooncontaminatestherestofthefiesh. 1324.--RUFFS, r0 DRESS. (See Larks, Roasted, No. 1245, Larks, Stuffed and Roasted, No. 1246, and Wheatears, To Dress, No. 1277. 752 HOUSEHOLD MANAGEMENT r325.--SNIPE, ROASTED” "(Fn—Bécassines Roties.) Ingredients.—-Snipe, toast, bacon, good gravy (see Gravies), water- cress, butter for basting. Method.-These birds, like the ortolan, plover and woodcock, are dressed without being drawn. They are trussed in the same way as other birds for roasting, but the head is skinned and left on, the long beak of the bird being passed through the legs and body instead of a skewer. Brush them over with warm butter, tie a thin slice of fat bacon over each breast, and hang them on the spit feet downwards. ",Put the toast under them to catch the drippings from the trail, baste fre- quently with butter, and roast them for about I 5 minutes, or less if preferred very much underdone. Dish on the toast, garnish with water- cress, and serve the gravy in a saucerboat. Tlme.--About 15 minutes. Average Cost, 2s. 6d. to 3s. 6d. the brace. Seasonable from November to February. ' Tn Sm! (Fr. becassine) is a migratory bird, generally distributed ever Eurthl and met with abundantly in most parts ot Britain where it frequents damp and marshy ds, ceding on insects, small molluscs, and worms, which form in principal food. In the Hebri es and Orkneys snipes are plentiful, and are fattest in troetlfi weather. The snipe. which is s grallatore or wading bird is characterized by its long slender b' , and the peculiar bleating which it utters in the summer, changing its note entirely during the breeding season When the female is sitting upon her nest the male but! will keep on the wing for hours, mounting like a huh, and uttering s shrill piping noise; then, with s bleating sound, nesembhnrlghthat of s goat, it will descend with great VeiOCltLtO the nest, from which .it will not wander fan, e eggs ot the mipe, four in number, are olive-w 'te, spotted with brown. The Jack snipe, very similar to the common snipe in appearance, and the smallest of the British snipes, only visits Britain in winter. The Great or Solitary Snipe is less common than the ordinary variety, which it resembles in colour, but is of e darker brown. When flying it spreads its tail like a tan. All the snipes are active cautious birds, and when their nests are menaeed will aflect lameness to divert attention. r326.-TEAL, ROASTED. (Fr.--Sarcelle R6tie.) Ingredients.—Teal, butter for basting, good brown gravy, Bigarade Sauce No. 226 (see Gravies and Sauces), watercress, lemons. Method.-—Pluck, draw, and truss the teal for roasting. Brush them over with hot butter, and roast before a clear fire from 25 to 30 minutes, basting frequently. Serve on a hot dish, garnish with watercress and quarters of lemon, and send the sauce to‘ table in a sauce-boat. Tlme.--From 25 to 30 minutes. Average Cost, from as. each. Season- sble from October to March 1 5 g in better condition after the frost has set in. r327.--THRUSH, TO ROAST. (Fr.--Grive R6tie.) Ingredients.--Thrush, butter for basting, gravy, watercress, croutes. Method.—-Aiter trussing the birds, cover each breast with well-buttered paper, instead of bacon, which would impair the delicate flavour of the birds. Place them side by side on a skewer, baste well with hot butter and roast before a clear fire for about so minutes, basting almost continuously with butter. Serve on crofitee, garnish with water- cress, and send the gravy to table separately. RECIPES FOR COOKING GAME 753 Tlme.--To roast the birds, about r0 minutes, Average Cost, uncertain, thrush being seldom sold. Allow 2 to each person. I 328.—-VENISON, BROILED POLISH FASHION. (Fr.-—Escalopes de Venaison a la Polonaise.) Ingredients—6 or :0 slices, 1 of an inch thick, cut from aleg of venison, 1‘, ozs. of clarified butter, 1} a pint of Velouté pr Allemande sauce, l» a gill of wine vinegar, r tablespoonful of meat glaze or meat extract, 12 juniper berries, salt and pepper. Method—rCrush the juniper berries, simmer them for 10 or I 5 minutes in the vinegar, then add the meat glaze and sauce, and cook gently for 15 minutes. When, ready to use, strain, return to the stewpan, season to taste, and stir in i an 02. of butter. Flatten the slices of venison with a cutlet-bat, and trim neatly. Heat the remainder of the butter in a saute-pan, and fry the slices of venison quickly until nicely browned on both sides. Arrange them neatly in a hot entrée dish, pour over the prepared sauce and serve. Time.--To fry, from 10 to i 5 minutes. Average Cost, rs. 3d. to rs.6d. per lb. Seasonable frcm September to January, but may be bought fromjune. Tire Dan (Fr. dain).—These elegant and active animals, included under the name of deer, con- stitute the family Cms'dae, the typical genus Corvus, being represented the stag or - . 'i'ne horns or antlers are sohd, more or less branched, according to the age of the deer, and are shed ind reproduced annually. Except in the case of the reindeer, the male alone is furnished with antlers, whici are used as defensive and ofiensive weapons. Particular terms are used to designate deer according to their age. A stag of the first year is called a call or Mud-call ; the second year It is termed a knobber; the third year a break, the fourth year a staggard, the fifth year a stag and the sixth year a km. The female is called a calf the first year, the second car a hearse, and the third year a bind. Deer are found widely distributed ova' the world, wi the ~exception of Australia and South Africa; in the latter continent the antelope, characterized by permanent horns, takes its place. There are numerous species of deerr as the reindeer, elk, fallow-deer, roebucit, moose, etc. Thefleshofdeeriscalledvenison, andis highly esteemed. 1329W—VENISON, CHOPS AND STEAKS OF. Venison chops are cut from the loin, and a thick slice from the leg is usually served as a steak. They should be grilled over a clear fire, and served with a sauce made of equal quantities of oiled butter, red wine, and dissolved red-currant jelly. See Venison, Broiled Polish Fashion, and Venison Cutlets. VINBON.—'nll8 a the name given to the flesh of m kinds of deer, and a esteemed my dell- cious. Different species of deer are found in warm as well as cold climates, and are in several instances invaluable to man. This is es ally the case with the Laplander, whose reindeer con- stitutes a large proportion of his wealt There-— The reindeer unharness’d in freedom can play, And safely o‘er Odin's steep precipice stray, Whilst the wolf to the forest recesses may ily, And howl to the moon as she glides through the sky. In Lapland the reindeer is the substitute for the horse, the cow, the goat and the sheep. From its milk is produced cheese' from its skin clothing; from its tendons bowstrings and thread; from its horns glue: from its bones spoons; and its flesh furnishes food. In the middle ages the deer formed food forthe not over-abstemious monks, represented b Friar Tuck's larder in Sir Walter Scott's novel, Ivanhoe: and at a later period it was a deer-ate ' adventure that drove the " in- genious ” William Shakespeare to London, to become aoommon player, and the greatest drama- tist that ever lived. In England we have the stag, an animal of great beauty, and much admired. He is a native of many parts of Europe, and is supposed to have beenoriginally introduced into this country from France. About a century bark the stag was to be found an d in some of the rough and mountainous partsof Wales as well as in the torests of Exmoor, in Devmshire, and the woods on the banks of the Tamar. Herds of deer may stall be seen in many English parks and in some of our forests. 754 HOUSEHOLD MANAGEMENT I330.--VENISON OUTLETS. (Fr.—C6te1ettes de Venaison.) lngredlents.—Best end of the neck of venison, butter, fresh mush- rooms, to each lb. allow {- of a pint of good brown stock or gravy (see Stocks and Gravies), and 1 oz. of butter, salt and pepper. Method.--Skin and trim the mushrooms, put them into a stewpan with the butter, gravy, and plenty of seasoning, and stew gently from 35 to 40 minutes, or until tender. Divide the venison into cutlets about 1 inch in thickness, trim the bones at the end, but let the rest of the fat remain; flatten and pare the cutlets. Brush over with warm butter, season with salt and pepper, and grill over or in front of a clear fire from 20 to 25 minutes, turning occasionally, and brushing over frequently with hot butter. Place a small pat of fresh butter on the top of each cutlet, serve as hot as possible, and send the stewed mushrooms to table separately. Tlme.--About 40 minutes. Average Cost, rs. 6d. per lb. Seasonable from September to January. Tun Roswcx (Fr. cheereus'lla—The common roe or roebuck (Cm capsules) is smaller in size than the fallow deer, and its antlers are smaller, with only three short branches. It is brown in colour, varied with and red tints. The roebuck is very graceful in its movements, and is a denisen of wooded mountainous districts. 133I.--VENISON, HASHED. (Fr.-~Capilotade de Venaison.) lngredieuts.--Remains of roast venison, and to each 1b. allow 2 ozs. of butter, 1} ozs. of flour, 1 glass of port wine, 1 tablespoonful of red currant jelly. Method.--Cut the meat into neat slices, break up the bones, put them with the trimmings of the meat, and any venison gravy there may be, into a stewpan, cover with cold water, and simmer gently for 1 hour. When water alone is used, a small onion and a bunch of herbs should be added. Melt the butter in a stewpan, stir in the flour, and fry until brown. Add the strained stock, stir until boiling, then put in the meat, wine, jelly, salt and pepper to taste, cover the stewpan closely, and let it stand at the side of the stove for about 20 minutes for the meat to become thoroughly impregnated with the flavour of the sauce, which must not, however, be allowed to boil. Serve as hot as possible, garnished with croutons of fried or toasted bread, and hand red currant jelly separately. 'l'lme.--About § hour, after the stock is made. Average Cost, 8d. to rod., exclusive of the venison. Seasouable from September to January, but may be bought from June. RECIPES FOR COOKING GAME 755 Tue Srao (Fr.m/).—The male of the red-deer is called the stag or hart, and the female a hind, The stag is much larger than the fallow»deer, and his age is indicated by his her, which are round instead of palmaced, like those of the fallow-deer. During the first year the stag has no horns, but a short and rough excrescence covered with a thin hairy skin. The following year the horns are single and straight, and tn the third year they have two antlers, three the fourth, four the fifth, and five the sixth year- This number is not always constant, for t are sometimes more and frequently are less. After the sixth year the antlers do not invariably crease; and though t may amount in number to six or seven on each side, the animal's age is estimated rather by t e size of the antlers and the thickness of the branch which sustains them than by their variety. These horns are shed year, usual! in the s ring, and new ones supply their place. When the old horns have fallen ofi t e new ones 0 not ma e their appearance immediately, but the bones of the skull are covered with a transparent periosteum, or membrane which enwraps the bones of animals. After ashort time the skin begins to swell and to form a sort of tumour. From this presently rising from the head the antlers shoot forth from side to side; and in a short time, if the animal is in good condition, the entire horns are completed. The solidity of the extremities, however, is not perfect until the horns have arrived at their full growth. Old stags usually shed their horns first, which generally happens towards the end of February or the beginning of March. Those between five and six years old shed theirs about the middle or latter end of March ; those still ounger in April, and the youngest of all not until the middle or latter end of May. These rules, whic are applicable generally, are subject to variation, for a severe winter will retard the shedding of the horns. The hind has no horns, and is less fitted for being hunted than the stag. She takes the utmost care of her fawns and secretes them in the most obscure thickets lest th should fall a prey to their numerous enemies, as the wolf, the dog, the eagle and the falcon. en the hind has youn she defends her 083 'ng with the most resolute bravery. If pursued by the hunter she wi I fly fore the bounds for alf a day and then return to her fawn, whose life she has thus preserved at the hazard of her own. r332.—VENISON, HAUNCH 0F, ROASTED. (Fix—Quartier de Chevreuil ROti.) Ingredients.—A haunch of venison, flour, brown sauce or brown gravy (see Sauce and Gravies), red currant jelly. Method.-~The haunch is the prime part of venison, and its excellence depends greatly on the relative proportions of fat and lean. An abund- ance of clear creamy-white fat of close texture may be generally ac- cepted as an indication of the good quality of the meat. The flesh of the buck is more highly esteemed than that of the doe. Venison, like mutton, improves with age, and this can be judged by the condition of the hoof, which in an old animal is deeply cut and rugged, whereas that of a young one has a small and smooth cleft. In cold weather venison shOuld be allowed to hang for about :4 days in a cool, dry place, but it must be carefully examined every day. The meat round the haunch bone first becomes tainted; it is therefore advisable to run a small sharp knife into the flesh; on being withdrawn, it has an un- pleasant smell, the effected parts must at once be washed with warm milk and water, dried thoroughly, and covered thickly with ground ginger and pepper, which must, however, be washed off before cooking. If a little of these condiments be sprinkled on the venison in the first instance, and the meat wiped dry every day, decomposition may be considerably retarded. When ready for use, saw ofi the knuckle-bone, rub well all over with clarified fat or dripping, and enfold in a well- greased paper. Make a stiff paste of common flour and water, put it Over the joint, cover with another well-greased paper, and tie securely with string. Roast in front of a clear fire or in a moderate oven from 3 to 4 hours, according to size and baste frequently. Within } an hour of serving remove the paper and paste, dredge lightly with flour, and 756 HOUSEHOLD MANAGEMENT baste well with hot butter until the joint acquires a good brown colour. Serve as hot as possible, as the fat quickly cools and hardens, and send the brown sauce or gravy and the red currant jelly to table separately. The best end of the neck of venison, boned and. rolled,J makes an ex- cellent dish, but other parts are not often roasted, the neck and shoulder being considered better adapted for stews, pies, and pasties. Average Cost—Is. 6d. per lb. Seasonable—buck venison from June to the end of September ; doe venison from October to January, Tn: anmna (Fr. smash—This species of deer inhabits thenorthern and Arctic regions, and is thicker in the body and its legs are proportionately shorter than those of the red-deer. Itisdistin- gun from other species by the circumstance that the female as well as the male possesses horns ; those of the latter are, however, much larger and stronger. In colour the reindeer is of a dusky- brown hue, with greyish under ts; these change to lighter tints in the winter. The reindeer is very hardy, keen of sight and firing, swift of foot, its pace averaging nine or ten miles an hour, at which speed it can draw with case a sledge attached to it with a burden of some 200 lbs. Its strength and hardiness render the reindeer invaluable to the Lagelander, to whom it is the substitute for the horse, sheep and goat. From its milk cheese is provi d; from its skin clothing ; from its tendons bowstrings and thread; from its horns glue; from its bones various articles of use, and its flesh furnishes food. Reindeer moss, a lichen which grows extensively in the sterile tracts of northern and arctic Europe and America, provides the reindeer with its chief supply of food during the winter season. A variety of the reindeer, the Caribou, inhabits northern America, and is hunted for the sake of its skin and flesh, the layer of fat, called Mills, on the back of the male, being esteemed a special delicacy. r333.—-VENISON IN A CHAFING-DISH. Ingredients.--r lb. of venison, the juice of 3 small onions, 1 egg, 1 oz. of butter, flour, 1 teaspoonful of finely chopped parsley, nutmeg, salt and pepper. Method.—Pound the peeled, sliced and blanched onions in a mortar until reduced to a pulp, place this in muslin, and press out the juice with the back of a wooden spoon. Remove all skin, fat and gristle from the meat, chop it finely, and mix with it the onion-j uice, parsley, and a pinch of nutme". Stir in the egg, season to taste, form into flat cakes the size and shape of a- fillet, and coat them lightly with flour, Heat the butter in a chafing-dish, put in the steaks, and fry gently for 10 minutes, turning them once. Place the cover on the chafing-dish, continue to cook gently for 5 minutes longer, then serve. Tlme.--To cook the steaks, about I 5 minutes. Average Cost, as. Sufllclent for 3 or 4 persons. Seasonable from June to January. Tn: FALLOW Den (Fr. das-n).—This is the domestic or rk-deer, is allied to the stag, but is smaller in swe and diflers in the shape of its horns. The co our of the fallow-deer is reddish-brown with white ts, and white inside the limbs and beneath the tail. Fallow deer are chiefly kept in parks, an roam in herds under the control of a " master deer." The male is termed a buck the temale a dos, and the young deer law. They are readily tamed and becorne very docile. 'i'heir flesh furnishes excellent venison, and a soft leather is manufactured from their skins. 'From the artshorn. shavings of their horns ammonia is prepared, whence the popular name of " h 1334.—-vsmson, NECK or, To ROAST. Methods—Let the neck remain attached to the sh0u1der until required for use, so as to preserve the appearance of both joints. In preparing, follow directions for Neck of Mutton,'i‘o Roast,No. 1054; and cook accord- ing to instructions given in Venison, Haunch of, Roasted, No. I 3 32. RECIPES FOR COOKING GAME 757 I335.—-VENISON, SHOULDER OF. (566 Venison, Haunch of, Roasted. Also Venison, Stewed.) I 336.—-VENISON STEWED. (Fm—Ragoiit de Venaison.) Ingredients—A shoulder of venison well hung and boned, a. few thin slices of mutton fat (preferably 05 the best end of a neck), } of a pint of port, 1} pint of stock, i a teaspoonful of peppercorns, l a teaspoonful of whole allspice, salt and pepper, red-currant jelly. Method—Pour the wine over the slices of mutton fat, and let them remain for 2 or 3 hours. Flatten the venison with a cutlet-bat or rolling-pin, season liberally with salt and pepper, and cover with the slices of mutton fat. Roll up lightly, bind securely with tape, put it into a stew-pan already containing the boiling stock and the bones from the joint. Add the wine in which the mutton fat was soaked, the peppercorns and allspice, cover closely, and simmer very gently from 3 to 3} hours. Serve with the gravy strained over, and send red-currant jelly to table separately. Time.—-To cook the venison, from 3 to 3} hours. Average Cost, 1s. 6d. per lb. Sulllclent for 10 or 12 persons. Seasonable September to January, but may be bought from June. “In: New Vanna—The deer population of our splendid English ks was, M‘sverylong time limited to two species, the fallow and the red. But as the fallow itself was an acchmstized animal, of com aratively recent introduction, it came to be a uestion why might not the pro- prietor of any ear-park in England have the ins of at least a dozen species of deer and antelo to adorn the hills, dales, ferny brakes an rich pastures of his domain? The temperate regions 0 the whole world might be made to yield specimens of the noble ruminant, valuable either for their individual beauty, or for their availability to gastronomic purposes. We are indebted for the introduction of foreign deer to some Egghsh noblemen, who have made the experiment of breeding them in their parks, and have obtain such a decided success that it may be hoped their example will induce others to follow in a course which will eventually give to Ehngland's rural scenery a new element of beauty, and to English tables a fresh viand of the choicest aracter. A practical solution of this interesting question was made by Viscount Hill. at Hawkestone Park Salop, in January, :85 . On that occasion a magnificent eland, an acclimated scion of the species whose native home is t e South African wilderness, was killed for the table. The noble beast was thus described : " He weighed s,i76 lb. as he dropped ', huge as a short-horn, but with bone not half the size; active as a deer, stately in all his paces, erfect in form, bright in colour, with a vast dew- lap, and strong-sculptured horn. This eland in ‘s lifetime strode majestic on the hill-side, where he dwelt With his mates and their progeny,all English born, like himself.” Three pairs of the same species of deer were left toroam at large on the picturesque slopes throughout the day, and to return to their home at pleasure. Here, dunng wintu, they are assisted With roots and hay, but in summer they have nothing but the pasture of the park; so that, in point of expense, they cost no more than cattle of the best description. The male eland is unapproached in the quality of his flesh by any ruminant in South Africa; it grows to an enormous size, and lays on fat with as great fac lity as a true short-horna while in texture and flavour it is infinitely superior. The lean is remarkably fine the fat firm an delicate. It has been tried in eve.“ fashion—braised brisket, roasted ribs, broiled steaks, filet saute, boiled aitchbone, eta-and in these points he demonstrated that a new meatofsurpasaingvaluehas beenaddedtotheproductsoftheEnglish park. 758 HOUSEHOLD MANAGEMENT 1337--—-VENISON, POTTED. (Fr.-—Terrine de Venaison.) lngredlents.—2 lbs. of venison, 1> of a lb. of butter, 1 glass of port wine, salt and pepper, clarified butter. Method.-—Put the venison into a stewing-jar with a close-fitting lid, add the wine and i of a lb. of butter, and season with salt and pepper. Cover the top of the jar with 2 or 3 thicknesses of buttered paper, press the lid down tightly, and cook in a moderately cool oven for 2 hours. Drain well, chop finely, pound in a mortar until smooth, moistening the preparation gradually with gravy, and pass it through a wire sieve. Season to taste, press into small pots, and cover with clarified butter. Tlme.-To cook the venison, about 2 hours. Average Cost, 3s. rod. Sufficient for 6 or 8 pots. Seasonable from June to February. I338.-—WIDGEONS, ROASTED. (Fr. Sarcelle R6tie.) Ingredients.-Widgeons, butter for basting, watercress, lemons. For the sauce : i a pint of brown sauce (see Sauces), 1 glass of port wine or claret, the juice of 1 lemon and 1 orange, salt and pepper, caster sugar. Method.-Truss the birds for roasting. Baste well with hot butter, and roast in front of a clear fire for about 20 minutes, or bake in a moderately hot oven for the same length of time. Keep them well basted with hot butter, and shortly before serving sprinkle lightly with flour, to give the birds a nice appearance. Meanwhile make the brown sauce as directed, add to it the wine, orange and lemon-juices, a pinch of sugar, salt, and pepper to taste, simmer for t 5 minutes, then strain, skim, and serve with the birds on a hot dish, garnished with watercress and quarters of lemon, and hand the sauce separately. Time.--About 20 minutes. Average Cost, from rs. 6d. each. Season- able from August 1 to March I 5. I339.-—WILD DUCK, ROASTED. (Fr.——Canard Sau- vage R6ti.) lngredlents.--r wild duck, } a pint of good gravy, i» a pint of either Bigarade or port wine sauce (see Gravies and Sauces), flour, butter for basting, lemons. Method.—-Truss the bird for roasting, and if the fishy taste is dis- liked, cover a deep baking-tin to the depth of 1} an inch with boiling water, add a tablespoonful of salt, put in the bird, and bake it for 10 minutes, basting very frequently with the salt and water. Then RECIPES FOR COOKING GAME 759 dry, sprinkle lightly with flour, baste well with hot butter, and either roast in front of a clear fire for about 20 minutes, or bake for the same length of time in a moderately hot oven, basting frequently with hot butter. These birds should always be served rather underdone, otherwise they lose their flavour. An orange salad frequently accom- panies this dish. To make this salad the oranges should be cut across into thin slices, the pips, every particle of skin and pith removed, and the fruit arranged in layers in a dish, each layer being sprinkled with a little castor sugar, salad-oil and, if liked, a little brandy. ’l‘lme.—About 30 minutes. Average Cost, from 3s. each. Seasonable from August I to March 1 5. 134o.--WILD DUCK, SALMI OF. (Fr.-Canards Sauvages en Salmis.) Ingredients.—The remains of cold roast wild ducks, I pint of stock made from the bones and trimmings of game, 1 glass of port wine or claret, 1} ozs. of butter, I 02. of flour, I teaspoonful each of orange- juice and lemon-juice, a few thin strips of fresh orange-rind, I small onion, 2 or 3 sprigs of thyme, I bay-leaf, salt and pepper, cayenne. Method.—Cut the remains of the ducks into neat pieces, put the bones and trimmings, the onion, thyme and bay-leaf into a stew-pan, cover with cold water, and simmer for at least 11} hours. Melt the butter in a stewpan, stir in the flour, cook until a brown roux or thicken- ing is formed, then add the strained stock, and stir until it boils. Add the pieces of duck, orange and lemon-juices, and wine, season to taste, cover the stewpan closely, and let it stand for about 20 minutes, where the contents will become thoroughly hot, but they must not be allowed to boil. A salmi is a convenient way of utilizing cold game of any description, and with a little variation of flavouring the above may be adapted to hare, grouse, pheasant, or partridge. Although the cold remains of any bird make, with the addition of a good sauce, an excellent dish a salmi to be eaten in perfection should be made from birds freshly cooked for the purpose. A salmi may be garnished with croutons of fried bread or puff paste, braised olives, button mushrooms or truflies, while slices of lemon, or divisions of oranges are considered a suitable garnish for wild duck. Tlme.—About 2 hours. Average Cost, 9d. to rod., exclusive of the wild duck. Seasonable from August I to March 15. N eta—In cooking or re-heating game, every efiort should be made to retain the characteristic flavour of the bird or animal ; and all flavouring materials added to the sauce or gravy must be used in moderation, otherwise they overpower and destroy the flavour the dish should possess. 760 HOUSEHOLD MANAGEMENT 134r.-WOODCOCK, ROASTED. (F r.-Bécasse R6tie.) Ingredients.--Woodcocks, toast, bacon, butter for basting, good brown gravy (see Gravies“), watercress. Method.—The skin of these birds is particularly tender, therefore they must be plucked very carefully. They are trussed in the same manner as other birds for roasting, but the head is skinned and left on, the long beak of the bird being passed through the legs and body in place of a skewer. Brush over with warm butter, fasten a thin slice of fat bacon over each breast, and hang them on the spit feet downwards to roast. Put the toast under to receive the drippings from the trail, baste frequently with hot butter, and roast for about 15 minutes, or 4 or 5 minutes less when preferred very much underdone. Serve on the toast, garnish with watercress, and send the gravy to table in a sauce-boat. Time.—About 15 minutes. Average Cost, from 3s. 9d. to 5s. per brace. Seasonable from August r to March 1 5. The Wooncoc: (Fr. béccsu) is a long-billed bird of the same genus as the snipe, and migra- tory in its habits. It arrives in flocks in Britain in March and April, returning to warmer climates in the autumn. It is also found during the winter in Alep and Japan. The woodcock is about is inches in length, and weighs about is on. Its colour brown, variegated with darker hues; the tail is black, tipped with grey. Its eggs are brownish-white, mottled with brown. The wood- eork is a shy bird, and difficult to capture. It feeds at early morn and at dusk ; its principal food are worms. The flesh of the woodcock is held in high estimation. This bird is common in North America and resembles the European woodcock in its plumage and habits, but is of a smaller size. REMOVES AND ENTREES. g7! \‘ ’ " . v~ QT - Cl 45 EN TREES. e . .F’eu? ~ ‘ ; . ' _ V . ‘ __ .. -.~_r -.--...‘._V‘. 1."??— wgoiq _b _.- -... A ' 4 _ i, . L, _ ,y rl-Qt i, . v I, ." se-J, *-..e I I. Fried Rabbit. 2 _‘ F ricasse of Rabbit. 3. Cutlets with Peas. K RECIPES FOR COOKING HARE AND RABBIT CHAPTER XXVI r342.--HARE, BAKED, WITH TRUFFLES. (F r.--Liévre aux Truffes.) Ingredients—1 young hare, i a lb. of trufiles, 6 ozs. of finely-chopped pickled pork, 6 ozs. of finely-chopped veal, x finely~chopped shallot, 1 glass of sherry, aromatic seasoning, salt and pepper, fat for basting, g of a pint of Espagnole Sauce No. 244. Method.—Prepare the hare as directed in Notes on Trussing. Pound the pork, veal and shallot until smooth, and moisten meanwhile with a little good stock, and trufiie liquor when using bottled truffles. Pass the farce through a wire sieve, season to taste, and add the sherry. Cut the truflles into dice, put 1 tablespoonful aside to be afterwards used for the sauce, and add the remainder to the farce. Press lightly into the body of the hare, sew up the opening, truss into shape, and cover the back with 2 or 3 folds of greased paper. Baste well with hot fat, bake in a moderately hot oven from I to 1} hours, basting frequently, and 20 minutes before serving remove the paper to allow the back to brown. Add the remainder of the trufiie to the Espagnole sauce, and serve separately. 'l‘lme.—To bake, from r to 1} hours, according to size. Average Cost, hare, 4s. 6d. to 6s. Sufficient for 5 or 6 persons. Seasonable from Sep- tember to March. Hans arm Rasem.-lndications of youth in a hare or rabbit are a narrow cleft in the lip sharp and smooth claws, soft and thin ears. A thick haunch, ears dry and rough and blunt, and rugged claws, are all signs of advanced age. When freshly killed, the flesh has a moist and bluish appearance. 1343.--HARE, BROILED. (Fr.—Liévre grillé.) Ingredients.—Remains of a roast hare, salt, cayenne, butter. Methodr—Separate into neat joints, brush them over with oiled butter, and season highly with salt and pepper. Broil over a clear fire until both sides are nicely browned, brushing over with butter 2 or 3 times meanwhile. Serve with good gravy or any appropriate sauce. ’l‘lme.—ro minutes. “‘ '81 762 HOUSEHOLD MANAGEMENT r344.—HARE IN CASSEROLE. (Fr.—-Liévre en Casserole.) lngredlents.-1 hare, 1} pints of good stock, or equal parts of stock and good stout, 3 ozs. of butter, I 02. of flour, 1 onion chopped, 3 cloves, 10 peppercorns and a bouquet-garni (parsley, thyme, bay-leaf), all tied together in muslin, salt and pepper, veal forcemeat (see F orce- meats, No. 413). red-currant jelly. Method.—Prepare the hare as directed and cut it into pieces convenient for serving. Heat 2 ozs. of butter, iry the hare until nicely browned, and pack closely in a casserole. Fry the onion brown, add it and the cloves, etc., to the hare, cover with stock, put on the lid, and cook gently for about 2} hours, or until the bare is tender. Knead the remaining oz. of butter and the flour smoothly together, divide into small pieces, and add them to the contents of the casserole, about I} an hour before serving. Shape the forcemeat into small balls, fry in hot butter or fat, drain well, and add them 5 minutes before serving. Remove the herbs tied in muslin, season to taste, and serve in the casserole, with red currant jelly handed separately. Tlme.—From 21} to 3 hours. Average Cost, 5s. 6d. to 6s. 6d. Sufficient for 6 or 7 persons. Seasonable from September to March. Tm: Han (Fr. liéen).--This little animal is found generally distributed over Europe, and, indeed in mast parts of the northern world. Its extreme tumdity is its protection. (or it is attentive to every sound, and its ears, both long and tubular, enable it to bear with great acuteness. By the construction of its large prominent eves it possesses s wide range of vision. The hare lives upon Vegetable food, but its flesh is considered dry, althoule it is esteemed in manhrespects to be suoerior to that of the rabbit, being more savoury, and of a much higher flavour. 0 bars usually teedsintheevening but duringthedayitedhcrescloslytoits“torm.” r345.—HARE, CIVET OF. (Fr.--Civet de Liévre.) lngredlents.--r young hare, } of a lb. of fat bacon, 1 pint of good stock, 1 glass of port or claret, 2 ozs. of butter, 2 ozs. of flour, 2 dozen button onions, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, crofitons of fried bread Method.--Divide the hare into small joints, cut the bacon into dice, try it lightly in I} ozs. of hot butter in a stewpan, then take it out and put in the pieces of bare. Sprinkle in the flour, and let it brown with the hare, which should be turned occasionally so that every part of it may acquire a good colour. Replace the bacon in the stewpan, add the stock and the bouquet-garni, season to taste, stir until boiling, then cover closely and simmer gently for about 11- hours. Meanwhile skin the onions, try them until well browned in the remainder of the butter, and about 20 minutes before serving add them with the wine to the contents of the stewpan. Pile the pieces of hare on a hot dish, interspersed with dice of bacon and onions. Season the sauce to taste, and strain it over, and garnish the base of the dish with the fried crofi tons. RECIPES FOR COOKING HARE AND RABBIT 763 Tlme.—About 1} hours. Average Cost, from 6s. to 7s. 6d. Seasonable from September to February. 1346.——HARE, CROQUETTES 0F. (Fr.—Croquettes de Liévre.) Ingredients.—6 tablespoonfuls of finely-chopped cooked hare, 2 yolks of eggs, } a pint of brown sauce (see Sauces, No. 233), a pinch of powdered cloves, salt and pepper, egg and breadcrumbs, frying-fat, parsley. Bismuth—Make the sauce as directed, add the yolks of eggs, and stir over the fire until it thickens. Put in the hare, add the cloves, and salt and pepper to taste, mix well, and turn on to a plate. When cool, form into cork-shaped pieces, coat with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well, and serve gar- nished with crisply-fried parsley. Time.-To try, from 4 to 5 minutes. Average Cost, 1s. 9d. to 2s. 3d. Sunlcient for 4 persons. I347.—HARE, HASHED. (Fr.—Liévre hashé.) Ingredients.—Remains of cold roast hare, j of a pint of brown sauce (see Sauces), I glass of port or claret, salt and pepper, red currant jelly. Method.—Cut the hare into neat slices, and put these aside while the bones and trimmings are being boiled for stock. Make the brown sauce as directed, and, when economy is an object, use equal parts of stock and stout instead of adding wine to the sauce when finished. Season the sauce to taste, put in the slices of hare, let them remain until thoroughly hot, then serve with red-currant jelly. Tlme.—-r 5 minutes, to reheat the hare. Average Cost, rs. 4d. to rs. 6d. r348.—HARE, IUGGED. (Fr.——Civet de Liévre a l’Anglaise.) Ingredients.--r hare, 1} pints of good stock, 1 glass of port wine or claret, r tablespoonful of lemon-juice, 3 ozs. of butter, 1 oz. of flour, I medium-sized onion, 4 cloves, :2 peppercorns, a bouquet-garni (parsley, thyme, bay-l'eai), salt and pepper, veal forcemeat (see Force- meats, No. 41 3), red currant jelly. Methoi—Prepare the hare as directed inNotes on Trussing, and cut it into pieces about the size of a small egg. Heat 2 ozs. of butter in a frying- pan, fry the pieces of hare brown, then put them into a stew-jar with a little salt, the onion stuck with cloves, 1 glass of wine, the lemon- juice, peppercorns, herbs, and the stock previously made hot. Cover the jar closely, and cook in a moderate oven for about 3 hours. When the oven is too hot the jar should be placed in a baking-tin surrounded 764 HOUSEHOLD MANAGEMENT by boiling water, or, when more convenient, the jar may stand in a saucepan of boiling water on the stove. About } an hour before serving, knead the remaining oz. of butter and the flour together, stir into the stock, add the other glass of wine, and seasoning if necessary. Make the forcemeat as directed, shape it into small balls, fry in hot butter or fat, and drain well. Pile the pieces of hare on a hot dish, strain the gravy over, arrange the forcemeat balls round the base, and serve the red currant jelly separately. Tlme.—-To cook, about 3 hours. Average Cost, 58. 6d. to 6s. 6d. Seasonable from September to March. r349.—-HARE, POTTED. Ingredientsr—t hare, slices of bacon, good stock, a bouquet-garni (parsley, thyme, bay-leaf), 3 cloves, IO peppercorns, 1 blade of mace, 2 bay-leaves, cayenne, salt and pepper, clarified butter. Method.—Prepare the hare asdirected inNotes on Trussing, and cut it into rather small pieces. Line the bottom of a stew-jar or stewpan with slices of bacon, pack the pieces of hare closely on the top, add the herbs, cloves, peppercorns, mace, bayaleaves, and a liberal seasoning of salt. Barely cover with stock, lay slices of bacon on the top, cover closely, and cook very gently either on the stove or in the oven for about 3 hours, adding more stock from time to time. Remove the bones, chop the flesh and the bacon finely, and pound these in a mortar until smooth, moistening gradually with stock, previously strained. Season rather highly, pass the preparation through a fine sieve, and press it into small pots. Cover with clarified butter, and keep in a cool dry lace. p l‘lme.--To stew, about 3 hours. Average Cost, 5s. 6d. to 6s. Nata—Cold remains of bare may also be potted, a little good gravy or brown sauce being used to moisten the preparation. r350.-HARE, ROASTED. (Fr.--Liévre Ree.) lngredlents.-r hare, bacon, veal forcemeat (see Forcemeats), {1 of a pint of stock, I glass of port, 2 ozs. of butter, 1} ozs. of flour, } a tea- spoonful of finely-chopped shallot or onion, 1» a teaspoonful of finely- chopped parsley, a good pinch of thyme, salt and pepper, red currant jelly, milk for basting. Method.-Choose a young hare, which may be known by its smooth and sharp claws, and the narrow cleft in the lip. To be eaten in per- fection it should hang about 8 days. When ready for use, skin, draw, and truss according to directions given in Notes on Trussing. Forcemeat is a matter of taste ; if used, it shouldbepressed lightly inside the hare and the body sewn up with a needle and strong cotton before trussing. Carefully follow the directions given for trussing, then brush the hare all over with warm butter or dripping, cover the back with slices of RECIPES FOR COOKING HARE AND RABBIT 765 fat bacon, and tie it down with string in 3 or 4~placesa Roast the hare in front of a clear fire or in a moderate oven from 1} to 2 hours, basting it very frequently with milk, to which may be added, when economy is not an object, I or 2 ozs. of butter. Meanwhile, remove the gallbladder carefully from the liver, put the liver into cold water, bring to the boil, cook for 5 minutes, then drain and chop finely. Melt the butter in a small stewpan, add the liver, onion, parsley and thyme, fry for :0 minutes, then drain, and return the butter to the stewpan. If available, pound the liver, etc., in a mortar until smooth" and rub through a fine wire sieve. Re-heat the butter, stir in the flour, and cook over the fire until a nut-brown roux is obtained, then add the stock (it none is at hand substitute the milk used for basting), stir until it boils, then add the liver preparation, season to taste, simmer for 10 minutes, and just before serving put in the wine. When the hare is rather more than three parts cooked remove the bacon, to allow the back to brown, dredging slightly with flour, and basting frequently with but- ter during the process. Remove the trussing strings, dish up on a hot dish, and serve with the liver sauce and red currant jelly separately. Timer-“To roast, from 1} to 2 hours. Average Cost, 6a. to 6s. 6d, Seasonable from September to March. 1351.-—HARE, ROAST BARON OF. (Fr.—Baron de Liévre Roti.) Ingredients-*4 hare, larding bacon, veal forcemeat (see Forcemeats), i of apint of brown sauce (see Sauces, No. a 33) 1 glass of port, red cur-1 rant jelly, butter or fat for basting. Mothed.--This dish will be found most useful for a small dinner, The body, cut close to the shoulder-blades, alone is used, but the legs, neck and head can be converted into soup, potted, or made into a civet of bare. Parboil the liver, chop it finely, add it to the veal iorcemeat, then stuff the body of the hare and sew it up with strong cotton; C8181 fully remove “the skin from the back, and lard it, i.e., insert fine stips of larding bacon. Wrap the hare in :2 or 3 folds oi well-greased paper, secure it twith string, and roast in front of a clear fire or in a moderate oven from 40 to 50 minutes, basting frequently' with hot butter or dripping. When the cooking is nearly completed remove the paper to allow the lardoons to crisp. Make the sauce as directed, add the wine, season to taste, and serve in a sauce-boat. Tlme.—To cook, 40 to 50 minutes. Average Cost, 6s. to 6s. 6d., in- cluding the whole hare. Sersonable from September to the end of March. I 3 52.-HARE SOUP. (F (.——Potage de Liévre.) See page 166', Soup Section, Recipe No. 69. 766 HOUSEHOLD MANAGEMENT I353. RABBIT IN ASPIC IELLY. (Fry—Lapin en Gelée.) Ingredients.—-Cooked rabbit, aspic jelly, hard-boiled eggs, shredded bacon. Method.—Divide the rabbit into neat pieces. Cover the bottom of a plain mould with a thin layer of liquid, but cold, aspic jelly, and, when set, decorate with slices or sections of egg, and add more jelly. Arrange the pieces of rabbit in layers interspersed with strips of bacon and slices of egg, and fill up with jelly. Put aside until set, then unmould, garnish with chopped aspic, and serve. Tlme.—To set the aspic, from 2 to 3 hours. Average Cost, 2s. 6d. to 38. Seasonable from September to March. Tn: Rania—This animal is an inhabitant of the ternperate regions, but does not reach so far north as the hare, towhich it is allied. 'lhe wild rabbit is a native of Great Britain, and is found in large numbers in Norfolk and Cambridgeshire. The flesh of the wild rabbit is darker than that of the domesticated species, and is by some considered to possess a higher flavour, although neither sowhitenorsodelicate. Itbslsosmallerinsiae and less fat than the tune rabbit. I3 54.—-RABBIT, AMERICAN STYLE. (Fr.-—Lapin a l’Americaine.) Ingredients-4 rabbit, 1- of a pint of tomato purée, 11} ozs. of butter, I oz. of flour, 2 ozs. oi dripping, stock, salt and pepper, lemon-juice, castor sugar. Method.-~Wash and dry the rabbit thoroughly, and divide it into neat joints. Heat the dripping in a stewpan, try the rabbit until well-browned, and drain away the fat. Barely cover with stock, put on a close-fitting lid, and cook very gently until tender.. Mean- while heat the butter in another stewpan, fry the flour slowly until it acquires a nut-brown colour, then stir in the tomato puréel When ready, remove the rabbit and keep it hot. Strain and add i of a pint of the stock to the blended flour and butter. Stir until boiling, season to taste, and add a pinch of sugar and about I teaspoonful oi lemon-juice. Put in the rabbit, make thoroughly hot, then serve. Time.--To stew, from I to I} hours. Average Cost, Is. 9d. to 2s. Idu Sufficient for 3 or 4 persons. Seasonable from September to March. I355.—RABBIT A LA MINUTE. (Fm—Lapin a la Minute.) Ingredients—1 young rabbit, 4 ozs. of butter, I good tablespooniul of flour, 2 tablespoonfuls of chopped mushrooms, } dessertspoonful of chopped parsley, } a saltspoonful of mace, salt and pepper, 2 of a pint of boiling stock or water. Method.—-Wash and thoroughlydry the rabbit and cut it into neat joints. Heat 2} ozs. of butter in a stewpan, put in the rabbit, sprinkle with RECIPES FOR COOKING HARE rAND RABBIT 767 salt and pepper, and add the mace. Put on the cover, which should fit as closely as possible, and cook gently for 45 minutes, turning the pieces over and basting frequently. Meanwhile melt the remainder of the butter in another stewpan, add the flour, stir and cook gently for a few minutes without browning, then add the stock. Boil up, simmer gently for 10 minutes, and pour over the rabbit when it has cooked for 40 minutes. Add the parsley, mushrooms, salt and pepper to taste, and continue to cook slowly for 20 minutes longer, or until the rabbit is tender. Serve with the sauce poured over. Time.-About I hour. Average Cost, :8. rod. to 2s. 2d. Sufficient for 4 persons. Seasonable from September to March. Vania-rm or Rasnrrs.-—Among the numerousvarietiesof rabbits, some are kept for their beauty, and are known as “ fanc ” rabbits. These are of foreign origin, and probably came original y from Persia, India and hina. The most valued are the lop-eared and Angora ; other kinds, as the Bel ian hare-rabbit, the silver-grey, the Himalayan and the Dutch rabbit, are kept for some qualities form or for the excellence of their flesh. For the table the Belgian hare-rah its are the best, for their size, weight and the rapidity with which they arrive at maturity. The common white, and yellow and white species have white and delicate flesh, and when cooked in a similar way to the turkey are said to rival it in flavour. Wild or semi-wild rabbits are distinguishedas" war- reners," who burrow underneath the earth, and live in communities; " parkers,” whose favourite resort is the park or pleasure ground of an estate, where they usually breed in great numbers, and frequently drive away the hares; and the " hedgehog," of roaming ha 'ts. r356.--RABBIT, BARBECUE 0F. (FL—Lapin Grillé.) Ingredients.1--I very young rabbit, salad-oil or oiled butter, salt and pepper. For the sauce: 2 tablespoonfuls of good gravy, I table- spoonful of lemon-juice, I teaspoonful of French mustard. For the garnish: sliced lemon, fried parsley. Method.—Cut ofi the head, let the rabbit lie in salt and water for 1 hour, and afterwards dry it thoroughly. Score the back and legs closely, season with salt and pepper, and coat liberally with salad-oil or oiled butter. Heat up the gravy and other ingredients. Let it remain for 1 hour, then again sprinkle the rabbit with salt and pepper, brush it over with oil or butter, and broil it over or in front of a clear fire. Turn frequently, and brush over with oil or butter whenever it appears in the least dry. Divide into neat joints, and dish up, pour over a little brown sauce, and garnish with sprigs of fried parsley and sliced lemon. Time.—-To broil, from 20’ to 25 minutes. Average Cost, rs. 6da to ts. 9d. Sufilclent for 3t04persons. Seasonable from September to March. Tn: Cosmos on Wine Rama—This well-known rodent belongsto the same famil (We) as the here, but is smaller in size, and its hind legs and ears are shorter. In the wii state the fur of the rabbit is a greyishobrown - the colour under domestication, however, changes frequently to black, white or other shades. :l‘he fur is used for many purposes, as the manufacture hats the imitation of more costly furs, etc. The rabbit is one of the most ' e of animals, and in Australia and New Zealand, where it was introduced from England, it as increased so rapidly as to become a serious pest. During the time of the Roman power under the Em Augustus the Balearic Islands were once infested by rabbits to such an extent that the in abitants were obliged to beg the aid of a military force to exterminate theproiific rodents. Sandy tracts and the slopes of hills, in which it burrows, are the favourite resort of the rabbit. Martial the Roman writer of epigrams, declared that it was from the rabbit, with its remarkable faculty for tunnelling in the earth, that man first learned the art of fortification, mining and covered roads. Large numbers of wild rabbits are kept in enclosures or “ warrens " in favourable localities, and are killedtosupply themarleets, as well as for their [mandskim 768 HOUSEHOLD MANAGEMENT 1357i~RABBlT, BOILED. (Fm—Lapin bouilli.) Ingredients.+-r rabbitl 1 onion, 1 carrot, 1} a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, salt, onion sauce (sea Sauces, No. 265), boiled or fried bacon. Method.--Truss the rabbit (see Notes on Trussing), put it into boiling water; when the water re-boils add the vegetables cut into large pieces, the bouquet-garni, peppercorns, and a teaspoonfulof salt. Cook gently from 45 to 60 minutes, according to the age and size of the rabbit. Remove the skewers, serve on a hot dish, coat with onion saucenand send the remainder to table in a sauce-boat. Serve the bacon on a separate dish, unless small rolls are preferred, when they may be used as garnish. The liquor in which the rabbit was cooked may be served separately as broth, or afterwards converted into a white soup. Tlme.-—From 45 to 60 minutes. Average Cost, rs. 9d. to 2s. Sufficient, one large rabbit for 4 persons. r358.—-RABBIT, CREAM 0F. (Fr.--Créme de Lapin.) Ingredients.-~} a lb. of raw rabbit, i» of a pint of THICK white sauce (No. 221),! small egg. salt and pepper, } a pint of brown sauce (No. 2 3 3). Method.—Chop the flesh of the rabbit finely, or pass it 2 or 3 times through a mincing machine, and pound it in a mortar until smooth. Work in the egg, add the white sauce, season well with salt and pepper, and pass the mixture through a fine sieve. Press lightly into 6 or 8 well-buttered bomb or other small moulds, steam gently‘ until firm, and serve with the brown sauce strained over the dish. 'l‘lme.—To steam the moulds, from i 5 to 20 minutes. Average Cost, about as. Sufficient for 6 or 8 moulds. Seasonahle from September to March. Facuunm or ran RAsstr.-The reproduction of this animal hasbeen the subject of wonder to all naturalists. It breeds seven times in the year, and generally begets seven or eight young ones at a time. If we suppose this to happen regularly for a period of four years, the progeny that would spri from a single pair would amount to more than a million. The rabbit, owever, has many enemies, and its numbers are largely kept down by carnivorous animals of every description. As previously mentioned, in the time of the Roman power rabbits once infested the Balearic Islands to such an extent that the inhabitants were obth to implore the assistance of a military force from Augustus to exterminate them. 1359.--RABBIT, CURRIED. (Fr.-—Lapin au Kari.) Ingredients.-—I rabbit, 4 or 5 ozs. of cooked rice, 3 ozs. of butter or fat, 2 onions, t apple, { of a pint of stock, I tablespoonful of curry- powder, 1 tablespoonful of flour, the juice of a lemon. Salt. Method.—Wash the rabbit, dry it thoroughly, and divide it into small joints; slice the apple and the onions. Heat the butter or fat in a stew- pan, fry the rabbit until lightly browned, remove it, put in the onions, and when they have acquired a deep brown colour add the curry-powder and flour, and fry for 10 minutes. Now put in the stock, and when boiling replace the rabbit, add the apple, salt to taste, cover, and GAME. v ’0 zfl-d Ja- w. . A. , , , - .. ,. .. . O .. 1., e . l . . , . . . . . a. 2 . ww . A . . K . t ‘ \ li~..\ , . . . . \lin. .Arv. . . . g—Hare. 4—Cock Wild Duck. 8—Pheasants. 3—Woodcock. 7.—Snipe. z—Wood Pigeon. 6—,Golden Plover. 5—Black Plover. I—Hen Wild Duck. Io—Teal. RECIPES FOR cooxmo HARE AND RABBIT 769 simmer gently for I} to if hours. Before serving, add the lemon- juice and seasoning if necessary. Pile the rabbit in the centre of a hot dish, strain the sauce over, and serve the rice separately. Tlme.--From 2} to 2% hours. Average Cost, from as. to 2s. 6d. Sumelent for 3 or 49ersons. 1360.~—RABBIT CUTLETS. gFrr—Cotelettes de Lapin.) Ingredients—*2 rabbits, liver "farce No. 398, brown sauce (see Sauces), egg, breadcrumbs, butter or frying-fat, parsley. Method.--Cut off the legs and necks of the rabbits, and put them aside to be afterwards converted into a ragofit or pie. Remove the flesh from the back of each rabbit” keeping it whole, and afterwards divide it into pieces of even and suitable size. Flatten them with a. cutlet-bat, trim neatly, and fry gently for 10 or I 5 minutes in hot butter or fat. Press between 2 dishes until cold, then cover one side rather thickly with liver farce, and coat carefully with egg and bread? crumbs. Fry in a deep pan of fat until nicely browned, then drain well and serve garnished with fried parsley. Send the sauce to table in a sauce-boat. Tuna—To fry, 10 or 15 minutes, and afterwards 6 or 7 minutes. Average Cost, rabbits from rs. ad. to 1s. 6d.. each. Seasonable from September to March. r36I.--RABBIT, DARIOLES 0F. (Fr.—-Darioles de Lapin.) Ingredients.—§ a lbu of finelythopped raw rabbit, 1 oz. of panada, 2 tablespoonfuls of brown sauce No. 233, 2 tablespoonfuls of cream, 1 egg, salt and pepper, mushroom or oyster sauce. Method.——Pound the rabbit until smooth, add the egg, panada, salt and pepper to taste, and, when well mixed, pass through a fine wire sieve. Stir in the cream and brown sauce, press the preparation lightly into well-buttered darioles, and steam gently until firm. Unmould and serve with mushroom, oyster or celery sauce. Tlme.-—To steam the darioles, from 20 to 2 5 minutes. Average Cost, 15. 8d. to as. 2d. Sumclent for 6 or 8 darioles. Seasonable from Septem- ber to March. 1362.--RABBIT, FRICASSEE 0F. (F r.—Lapin en Fricassée.) Ingredienme-r young rabbit, i ozs. of butter, 1} ozs. of flour, white stock, l a pint of milk, 2 onions sliced, 1 carrot sliced, l» a small turnip sliced, r or 2 strips of elery shredded, a bouquet-garni (parsley, thyme, bay-leaf), 1 blade of mace, 6 white peppercorns, salt and pepper. 0 O 7 7° HOUSEHOLD MANAGEMENT Method.-Cut the rabbit into neat joints, and after rinsi~ g in warm water, place them in a stewpan, and add just sufficient white stock to cover. Bring to boiling point, add the prepared vegetables, pepper. norms and a little salt, cover closely, and cook gently for about 1} hours, or until the rabbit is tender, adding a little milk from time to time, to replace the stock. Meanwhile melt the butter, add the flour, stir and cook gently without browning, and put aside until wanted. When ready, take up the rabbit and keep it hot, strain and add i of a pint of the stock to the blended flour and butter, stir until boiling, and simmer gently for 10 minutes. Pass the vegetables through a fine sieve, and stir the purée into the sauce. Season to taste, replace the rabbit, make thoroughly hot, then serve. Tuna—About 1} hours. Average Cost, 15. 9d. to 2s. Sumclent for 3 or 4 persons. Seasonable from September to March. I363.—-RABBIT, FILLETS OF. (FL—Filets de Lapin.) lngredlents.--2 rabbits, larding bacon, a mirepoix (see No. 949), stock glaze, } a pint of brown sauce. Method.--Remove the flesh from the back of each rabbit (see Rabbit Cutlets), divide into pieces of suitable size, and lard one side of them in close even rows. Place the vegetables in a stewpan, add stock to nearly cover them, and lay the fillets on the top. Cover with a greased paper, put on the lid, which should fit closely, and cook very gently for about 1 hour, adding more stock from time to time. Put the fillets into a hot oven for a few minutes, to crisp the bacon, then brush them over with glaze, and serve on a hot dish with the sauce poured round. Tlme.—To braise the fillets, about t hour. Average Cost, rabbit from rs. ad. to 1s. 6d. Sufilelent for 5 or 6 persons. Seasonable from September to March. I364.—-RABBIT, FRIED WITH TARTARE SAUCE. (Fix—Lapereau frit a la Tartare.) lugredlents.—r young rabbit. For the marinade, or sauce : 1~ of a pint of salad-oil, r tablespoonful of chili vinegar, 1 tabbspoonful of malt, vinegar, r finely-chopped shallot, 2 cloves, 1 bay-leaf, 1 blade of mace, salt and pepper, } of a pint of mayonnaise sauce No. 201, 1 table- spoonful of coarsely-chopped pickled gherkins, egg, breadcrumbs, frying-fat. ‘ Method.--Bone the legs of the rabbit, and remove the flesh from the back in large fillets. Place them in a deep dish, pour over the marinade ,l RECIPES FOR COOKING HARE AND RABBIT 771 and let them remain in it for at least 1 hour, turning frequently. Make the mayonnaise sauce as directed, and add to it the chopped gherkin. Drain the pieces of rabbit well, coat them with egg and breadcrumbs, and try in hot fat until nicely browned. Drain well, arrange in a pyramidal form on a hot dish, garnish with crisply-fried parsley, and serve the mayonnaise sauce in a sauce-boat. 'l‘lme.—From I} to 2} hours. Average Cost, :5, 3d. to 2s. 9d. Sulli- elent for 3 or 4 persons. r365.-RABBIT, JUGGED. (Fa-rivet de Lapin.) lngredlents.-r rabbit, 1 pint of good stock, 1 glass of port or claret, 1 dessertspoonful of lemon-juice, 2} ozs. of butter, I 02. of flour, medium-sized onion, 2 cloves, 8 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, veal forcemeat No. 413, red- currant jelly. Method—Wash and dry the rabbit and cut it into neat joints. Fry in 11» ozs. of hot butter until well browned, and afterwards follow the directions for Hare, Jugged, p. 763. Tlme.--To cook, about 2 hours. Average Cost, 2s. 3d. to 2s. 6d. Suiilclent for 3 or 4 persons. Seasonable from September to March. Tn: RABBIT Hooss.--To keep rabbits in good health, especiall if theyarevaluable and of a pure and delicate hr it is s important that the hutches should properly constructed sheltered from draughts, an protecte from damp. If a number of rabbits are kept, a dry brickwor building, such as a stable or similar outbuilding,5 with good ventilation, may advantageously be used for this urpose. Around three sides of the uilding hutches in tiers should be arranged, the lowest tier ing placed some few inches from the ground. The size 0! the hatches will be dependent upon the number of rabbits and the particular purpose for which the are required, but should not be less than 20 in. in width, constructed of white deal, with a gradua slope from the front to the back of the hutch, the latter being provided with a sine tter. Each hutch should be divided into two sections, the smaller, about one-third of the lengt of the hutch, serving as a dark or sleeping compartment with an arched hole, made smooth to prevent injury to the fur of the rabbit when sing from one part of the hutch to the other. A double floor to the hutch will conduce to the ealth and cleanliness ot the rabbit. The lower floor should be constructed of inc, about i in. in thickness, and the upper floor made of halt-inch lathe, s in. apart, laced diag y or at right angles to one another. In the case of “ outside hutches ’ care must taken that the hutches have a southern aspect, and are protected from cold and wet, but ventilation must not be forgotten, tor pure air is indispensable where many rabbits are kept: it should, however, be regulated in cold or wet weather by the closing or shutting of opposite doors or windows. Where a large number of zabbtihtstare kept to: breeding' and rearing tor the market, a rabbit-court is the most advantageous or a purpose. 1366.--RABBIT, LARDED AND BRAISED. (F r,--Lapin piqué et braisé.) Ingredients—4 rabbit, larding bacon, stock, 1 oz. of butter, 1 oz. of flour, 2 ozs. of dripping, a bouquet-garni (parsley, thyme, bay- leaf), salt and pepper. Method.--Wash and dry the rabbit thoroughly, cut it into neat pieces, and lard each piece by inserting thin strips of larding baconl Heat the dripping in a stewpan, fry the rabbit quickly until lightly browned, and drain away the fat. Cover with stock, add salt and pepper to taste, and the herbs tied in muslin, cover closely,and cook gently from I} to 1} hours, or until the rabbit is quite tender. Knead the butter and flour to- 772 HOUSEHOLD MANAGEMENT gether, and add it, in small pieces, to the contents of the stewpan about 20 minutes before serving. Serve with the sauce strained Time—From I} to I} hours. Average Cost, 1s. 8d. to re. Sumclent for 3 or 4 persons. Seasonable from September to March. I367.---RABBIT, MARBLED. Ingredients—2 rabbits, I lb. of pickled pork or bacon in slices, stock, 2 hard-boiled eggs, I raw egg, } an oi. Oi gelatine, i a 'teaspoonful of powdered mixed herbs, 5 a teaspoonful of finely-chopped parsley. Method.-—Cut ofi the heads and necks, Wash the rabbits, and let them soak for at least i hour in strOng salted water. Pack closely in a stewpan, lay the slices of pork or bacon on the top, and barely cover with stock. Cover closely, simmer gently from I hour to i} hours, or until the rabbits are tender, and remove the flesh from the bones in as large pieces as possible. Chop all the small pieces of flesh as finely as possible, mix with it the herbs and seasoning, and half its weight in breadcrumbs, and finely-chopped Ipork or bacon, and moisten with egg. Cut the remainder of the pork or bacon into strips. Fry the livers and kidneys in hot butter or fat, drain them well, and when cool slice them rather thinly. Form the prepared iorce- meat into small balls, drop them into boiling stock or water, and simmer for 10 minutes. Add I pint of strained stock to the gelatine, stir over the fire until dissolved, season to taste, and, if cloudy, clear with white of egg. \Vhen cool, pour a little into a mould, let it set, then cover with pieces of rabbit, interspersed with strips of pork or bacon, forcemeat balls, liver, kidney, and slices of egg. Repeat until all the materials are used,_ taking care to leave spaces to admit the stock, which must be added to completely cover the rest of the ingredients. Put aside until set, then unmould, and use as required. Tlme.--Altogether, about 4 hours. Average Cost, 35. 4d. to 4s. Sulli- elent for I‘ or 2 moulds. Seasonable from September to March I368.--RABBIT PATTIES. (FrrPatés de Lapin.) Ingredients.—6 cm of either raw or cooked rabbit, 2 ozs. of ham or lean bacon, stock or water, salt and pepper, short crust or pufi paste, 1 egg. MethodJ—Cut both rabbit and bacon into rather small dice, season liberally with salt and pepper, mix well, and moisten with stock or water. Have ready some patty-pans lined with paste, fill them with the meat preparation, and put on the covers. Brush over with. egg, and bake in a moderately hot oven for about 20 minutes, or until cooked if using raw meat. Serve either hot or cold. Tlme.—To bake, 20 minutes or longer. Average Cost, about Is., in RECIPES FOR COOKING HARE AND RABBIT 773 addition to the rabbit. Sufficient for 12 patties. Seasonable from September to March. Fancy Karena—The chief points re uired by e fancier are respectively the graceful fall of the ears, the dewlap, the colour and mark points, and the shape and general appearance. The ears should extend at least 7 in., measured from tip to tip in a line across the skull and must also have a uniform and graceful droop. Sometimes the ears, instead of drooping down, slope backwards; a rabbit with this characteristic is scarcely admitted into a fanc lot, and is of little value. The next position is when one ear lope outwards and the other stan erect; this consti- tutes the half-lop. The forward or horn-lop is one degree nearer perfection than the half-lop; the ears slope forward and down over the forehead. Horn-lope are often perfect in other respects, with the exception of the droop of the ears, and frequently become the parents of young ones which are perfect. In the ear-lop, the cars spread out in a horizontal position like the wings of a bird when in flight. Occasionally a rabbit drops one ear completely, but raises the other so nearly hori- zontally as to constitute an ear-lo This variety is superior to all others except the perfect full- 10 , and if well-bred and with points is esteemed a valuable rabbit. he ears of the real or full-lop h down by the side of the cheek, slanting somewhat outward in their descent, with the open part 0 the ear mward, and sometimes either backwards or forwards instead of perpendicular; when the rabbit stands in an easy position, the tips of the ears touch the ground. ‘he hollows of a fancy rabbit of the first quahty should be turned so completely backwards that onl the outer part of them should remain in front; they should match exactly in their descent, and s ouid slant outwards as little as possible. The dewlap, seen only in fancy rabbits when they have attained their full growth, is a fold of skin under the neck and throat, which commences immediately under the jaw and goes down the throat and between the forelegs, and projects in breadth beyond the chin. If perfect, it adds greatly to the beauty of the appearance of the rabbit. The colour of the fur of fancy rabbits may be of various hues, provided these colours are arranged in a particular manner, forming imaginary figures or fancied resemblances to certain objects, such peculiarities of marking denoted by distinctive designations. A good fancy rabbit must a so have other characteristic marks to be a t model of its kind. The tail must be of the samecolour as the back and snout : there must be a lack or blue-black patch on the back, known as “ the saddle "; there should also be dark stri on both sides of the e top of the shoulders. body in front, passing backwards to meet the saddle and uniting on These stripesform“ thechain,"andaresocalledfrom theirresemblancetoachain or collar hang- ing round the neck. Comparativer few thoroughbred fancy rabbits will have all these markings clearllye defined on the fur; but the more closely they approach to the pattern described, the greater will the value of the animal as relates to its colour. The beauty and consequent worth of a fancy rabbit depends, however, much on its shape, or what is styled its carriage. A rabbit is said to have a good carriage when its back is finely arched, rising full two inches above the too of its head, which must be held solowestoallow themuzzleand the pointsof theearstoreachalmosttotheground. I369.--RABBIT PIE. (Fr.--P5.té de Lapin.) Ingredients.-r rabbit, } a lb. of bacon or pickled pork, 1» a lb. of beefsteak, 1} a pint of stock, salt and pepper, short crust or pull paste. Method.—Wash the rabbit, divide it into small joints, cut the beef into small thin slices, and the pork into dice. Place these ingredients in layers in a pie-dish, season each layer liberally with salt and pepper, and { fill the dish with stock. Cover with paste (see Veal and Ham Pie N o. 798), bake from 1} to 2 hours in a brisk oven until the paste has risen and set, and afterwards more slowly. Before serving, add the re- mainder of the hot stock to the pie. When the pie is intended to be eaten cold, forcemeat balls and hard-boiled eggs will be found an improvement, and the appearance may be improved by brushing it over with yolk of egg when a baked, Tlme.—To bake, from 1} to 2 hours. Average Cost, 2s. 3d., exclusive of the paste. Sumelent for 6 or 7 persons. Tue Aucoaa RABBIT.—A$ its name implies, this handsome rabbit is a native of Angora, a city and district of Asia Minor, and noted for the long hair of the animals which live in thisrcgion, particu- larly the sheep, goats and cats, whose. wool and fur are exae‘ptionally fine in texture. The fur of the Angora a bit is lone. waved and silky and in much val as an article of commerce. 774 HOUSEHOLD MANAGEMENT I370.—-RABBIT, PILAU OF. (Fr.--—Pilau de Lapin.) Ingredients.—r rabbit, } a lb. of Carolina rice, 4 ozs. of butter, 2 large onions sliced, 1} pints of stock (about), salt and pepper. Method.-Wash and dry the rabbit thoroughly, and divide it into neat joints. Heat 2 ozs. of butter in a stewpan, add the onions, and cook gently until lightly browned. Wash and drain the rice, add it to the onions and butter, stir over the fire for about 10 minutes, then cover with boiling stock and simmer gently. Fry the rabbit very slowly in the remainder of the butter until well browned, and put it, and the butter in which it was fried, into the stewpan containing the rice. Continue to cook slowly for I hour, or until the rabbit is quite tender, adding, from time to time, just as much stock as is necessary to prevent the rice sticking to the bottom of the stewpan, meanwhile keeping the stewpan closely covered. Serve the rabbit piled on the rice. Tlme.--About 2 hours. Average Cost, as. to 23. 3d. Sufficient for 3 or 4 persons. Seasonable from September to March. Tn: HruALAYA RABBIT.—-Afllld!t the mighty Himalaya mountains, whose peaks are the highest on the globe, the pretty rabbit here portrayed is tound; and his colour seems to be like the snow, which, above the altitude of from 13,000 to I6,ooo feet, perpetually crowns the summits of these monarchs of the world. I37I.-—-RABBIT PUDDING. (F r.--Pouding de Lapin.) Ingredients—r, rabbit, } a lb. of pickled pork cut into dice, flour, salt and pepper, suet paste No. I671. Method.—Wash the rabbit, cut it into neat joints, and put the head, neck, liver and kidneys aside, to be afterwards stewed for gravy. Mix together I tablespoonful of flour, 1 teaspoonful of salt, 1- of a teaspoonful of pepper ; coat the pieces of rabbit with the mixture, and put them closely in a basin lined with paste, interspersing the dice of pork (see Beef and Kidney Pudding, No. 84!). Nearly fill the basin with cold water, cover first with paste, and afterwards with 2 or 3 folds of greased paper, and steam for at least 2} hours. Turn out the pudding on a hot dish and send the gravy made from the head, etc. to table separately. Tlme.—-To steam the pudding, from 2} to 3 hours. Average Cost, zs. to 2s. 4d. Sufficient for 5 or 6 persons. Seasonable from September to March. 1372.—RABBIT, ROAST WITH ESPAGNOLE SAUCE. (Fr.—Lapin Rfiti a l’Espagnole.) Ingredients—1 rabbit, veal forcemeat (see Forcemeats), bacon, 1 of a pint of Espagnole sauce No. 244. Method.--Stufi the rabbit with the forcemeat, sew up the opening, and truss according to directions given on Trussing. Cover the back RECIPES FOR COOKING HARE AND RABBIT 775 with slices of streaky bacon, baste well with hot dripping, and roast from 50 to 60 minutes before a clear fire or in a moderately hot oven. Baste irequently, otherwise the flesh will be dry, and a few minutes before serving remove the bacon to allow the back of the rabbit to brown. Remove the skewers, serve on a hot dish with some of the sauce poured round, garnish with the bacon cut into dice, or have ready some crisply-fried small rolls of bacon, and send the remainder of the sauce to table in a. sauce-boat. Time.--From 50 to 60 minutes. Sumcient for 3 or 4 persons. r373.--RABBIT, RICH STEW OF. (Fr.-—Gibelotte de Lapin.) “ Ingredients—r rabbit, 1- of a lb. of streaky bacon, 1 pint of good stock, 1 glass of claret, 2 ozs. of butter, 1% ozs. of flour, 18 button onions, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 6 pepper- corns, salt and pepper. Method.--Divide the rabbit into small joints, cut the bacon into dice, and peel the onions. Heat the butter in a stewpan, try the onions and bacon until brown, and remove to a plate. Now put in the rabbit, and when it has acquired a little colour sprinkle in the flour, and con- tinue the frying until both rabbit and flour are well browned. Replace the onions and bacon, add the hot stock, bouquet-garni, cloves, pepper- corns, and salt to taste, cover closely, and stew gently for about 1 hour, or until the rabbit is tender. 1 5 minutes before serving add the claret, and when the sauce again reaches simmering point put in the liver, previously washed and cut into small pieces, and let it cook for about 10 minutes. Pile the rabbit in the centre ofa hot dish, season the sauce to taste and strain it over, garnish the base with groups of bacon-dice and onions, and serve. Time.—-About 1} hours. Average Cost, 2s. 6d. 4 persons. r374.—RABBIT sourrué. (Fr.—Soufflé de Lapin.) Ingredients.-6 ozs. of finely-chopped raw rabbit, 2 ozs. of butter, 2 ozs. of flour, 3 eggs, 1} a. pint of milk, salt and pepper, brown sauce (see Sauces). Method.—Melt the butter, add the flour, stir in the milk, simmer gently ior 10 minutes, and put the sauce aside to cool. Pound the flesh of the rabbit until smooth, work in the yolks of eggs, add the white sauce, and season liberally with salt and pepper“ Pass the mixture through a wire sieve, add the stiny-whipped whites of eggs, and turn into a well-buttered soufllé-tin. Steam gently from 40 to 50 minutes. and serve with the brown sauce poured round.- Average Cost, 2s. 6d. to 2s. 9d. Sulllcient for 3 or 776 HOUSEHOLD MANAGEMENT Time.--To steam, from 40 to 50 minutes. Average Cost, 28. to 2s. 6d. Sufficient for I large souflié. Seasonable from September to March. I375.—-RABBIT WITH SPANISH ONIONS. lngredients.—I large rabbit, } of a lb. of ham or bacon, 4 or 5 Spanish onions, flour, salt and pepper. Method.--Wash the rabbit, out it into pieces convenient for serving, cut the onions into thin slices, and the ham or bacon into dice. Line the bottom and sides of a fireproof earthenware stew-jar or casserole with slices of onion, put in a single layer of rabbit, add a few pieces of ham, sprinkle well with flour, salt and pepper, and cover with shoes of onion. Now put in the remainder of the rabbit, with the bacon, flour, and season- ing as before, cover the surface completely with slices of onion, and add 2 tablespoonfuls of cold water. Put on the lid, which must fit closely, place the stew-jar in a moderate oven, or on a cool part of the stove, and cook very slowly from 2 to 2} hours. At the end of that time it will be found that the onions have yielded an abundance of gravy. If a homely dish is desired, serve the contents of the stew-jar in their simple form, or transfer the pieces of rabbit to a stewpan, strain over them the gravy, rub the onions through a fine hair sieve, add these to the contents of the stewpan, and when thoroughly hot, serve. Tlme.-—From 2 to 2} hours. Average Cost, as. to 23. 6d. Sutlleient for 4 or 5 persons. I376.—RABBIT STEWED IN MILK. (Fr.-—Lapin au lait.) Ingredients.—-I rabbit, I small onion very finely-chopped, a small blade of mace, I pint of milk (about), salt and pepper, I teaspoonful of comflour. Method.—Wash the rabbit, out it into neat joints, and soak and blanch the head and neck in strong salted water. Pack the pieces closely in a baking-dish or pie-dish, sprinkle over them the onion, season well with salt and pepper, and add the mace. Nearly fill the dish with milk, cover with an inverted dish or piedish, and cook in a moderate oven from I} to I} hours. About 10 minutes before serving mix the cornflour smoothly with a little cold milk, boil up, and add it to the contents of the piedish and allow to cook for another Io minutes. When ready, arrange the rabbit neatly on a hot dish, strain the sauce over, then serve. Time.-From I} to I} hours. Average Cost, Is. 4d. to Is. 8d. Sufll~ clent for 3 or 4 persons. Seasonable from September to March. I377.--RABBIT, BROWN STEW OF. (Fr.—Ragofit de Lapin.) Ingredients.-—I rabbit, r pint of stock, 2 ozs. of butter, } of an oz. of TINNED MEAT. pf- | --~ '28”?! 2. Corned Beef. 3. Preserved Ham. Spiced Beef. - I. CC’“ 47 $561" "" 1g? ‘3‘ rail“ , ,- w‘rf‘f. /_,~, S1»: ‘ V > . M BEST BRITISH .‘ :I H A‘M'. .<,< . -m\-wmv~ Q RECIPES FOR COOKING HARE AND RABBIT 777 flour, 2 cloves, r blade of mace, I bay-leaf, salt and pepper, small rolls of crisply-fried bacon. Method.-~Cut up the rabbit, fry it in hot butter, removing the pieces as soon as they are lightly browned. Fry the onions and flour until well browned, add the stock, herbs and seasoning, stir until boiling, then replace the rabbit, cover, and simmer gently for about I hour. Arrange the rabbit neatly on a hot dish, strain over the sauce, and gar- nish with the bacon. Tlme.---From I} to 2. hours. Average Cost, rs. 9d. to as. 6d. Sum- elent for 3 or 4 persons. Seasonable from September to March. 1378.——RABBIT, WHITE STEW 0F. (Fr.--Lapin en Blanquette.) ' lngredlents.--1 young rabbit, 1 of a pint of white stock, i of a pint of milk, t oz. of butter, 1 oz. of flour, t onion sliced, 1 or 2 strips of celery shredded, 1 blade of mace, 8 white peppercorns, salt and pepper. For the garnish: 2 tablespoonfuls each of finely-shredded carrot, onion and turnip. Method-PWash and joint the rabbit, place it in a stewpan with the stock and milk, and bring to the boil. Add the onion, previously blanched, celery, mace, peppercorns and a little salt, and simmer gently until the rabbit is tender. Knead the flour and butter to- gether, and add it, in small 'pieces, when the rabbit is three-quarters cooked. Serve with the sauce strained over, garnished with the vegetables, previously cooked separately. Tlme.—From I} to Ii- hours. Average Cost, as. to 2s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to March. I379.-—RABBIT, RAGOUT 0F. (Fr. Ragoiit de Lapin.)_ Ingredients.—-1 rabbit, 4 ozs. of streaky bacon, a ozs. of butter, 1} ozs. of flour, 1 onion cut into dice, r carrot cut into dice, } a small turnip cut into dice, 6 peppercorns, salt and pepper, I pint of boiling stock or water. Method.—Wash and dry the rabbit thoroughly, and cut the bacon into I inch squares. Heat the butter in a stewpan, fry the rabbit until the entire surface is nicely browned, then remove and keep it hot. Fry the onion slightly, put in the flour, stir and cook slowly until well-browned, and add the stock or water. Boil gently for 10 minutes, add salt to taste, put in the carrot and the turnip, and the bacon and peppercorns. Replace the rabbit in the stewpan, cover closely, and cook very gently for about 2 hours, or until the rabbit is tender. Serve on a hot dish, with the sauce strained over, 778 HOUSEHOLD MANAGEMENT and garnished with the dice of turnip and carrot, which should be previously boiled separately. Tlme.—About 2} hours. Average Cost, Is. 8d. to as. Sufficient for 3 or 4 persons. Seasonable from September to March. I380.-—RABBIT, TURBAN OF. Ingredients.-2 rabbits, larding bacon, I oz. of butter, } an 02. of flour, r egg, } a gill of stock or water, pepper and salt, glaze, brown sauce (see Sauces, N0. 233.). Method.—Separate the flesh from the bones (see Rabbit Cutlets, N o. I 360, and Rabbit, Fillets Of, No. I 361), divide the back into pieces of even size, and lard them neatly. Melt the butter, stirin the flour, add the stock, cook until the mixture leaves the sides of the pan, then put it aside to cool. Chop the remainder of the flesh finely, or pass it 2 or 3 times through a mincing machine, and afterwards pound it until smooth. Work in the panada, add the egg and seasoning to taste, and when well mixed pass through a fine wire sieve. Press the mixture lightly into a well-buttered border or turban mould,and steam until firm. Meanwhile, the fillets should have been braised and glazed according to directions given in Rabbits, Fillets Of. Now arrange them neatly within the shape, pour the sauce round, and serve. Timer—To cook the fillets, about I hour. To steam the turban, about 35 minutes. Average Cost, 3s. to 3s. 6d. Sufficient for: 5 or 6 persons. TINNED AND PRESERVED FOODS. CHAPTER XXVII. General Remarks on the various Foods, Instructions for opening tins_and serving, etc. The Nutritive Value of Tinned Meat is less than that of fresh meat, and it is somewhat insipid owing to the loss of the osmasome, which gives to meat its agreeable flavour. In consequence of this, and because when it is overcooked the fibres become tough, a compara- tively small proportion may be digested and assimilated, and so it is less satisfying than an equal amount of fresh meat. Tinned goods of nearly every description are more or less cooked, the time varying from five minutes to an hour. Tinned food is a valuable sub- stitute for salt meat on board ship and elsewhere, and is especially useful to persons removed from the general sources of supply. Tins containing meat are placed in: a vessel and surrounded by a strong solution of common salt, which is heated to a tem- perature of 230° to 260° F. The top of each tin is securely soldered, and provided with a. small hole through which the air and some of the steam escapes. As soon as the air is exhausted the aperture is immediately closed with a drop of solder, thus hermetically sealing the tin, and preserving all the essential elements of the meat. If any air remains, fermentation may ensue: a bulging tin indicates this condition. In all tinned foods there is a danger that small lumps of solder, used in sealing the tin, may fall inside, and be accidentally swallowed with the meat. In turning out a tin they should be looked for in the sediment at the bottom and removed. The danger is frequently obviated by the manufacturer leaving a small projection of tin under- neath the hole to catch the solder. Tinned Goods id be Stored in a Cool Place.-—They can then be turned out easily and sliced more evenly. The larger end of the tin should be cut away, and a small hole made in the opposite end to admit air. which, by its pressure, enables the mean to slip out easily. Great care is needed in opening tinned game and poultry. To Re-heat Tinned Meat, eta—The tin containing meat, game or poultry should be immersed in boiling water until its contents are sufficiently heated, then opened and emptied. Birds may be served whole, but they are better cut up and cooked gently in a good sauce, m 780 HOUSEHOLD MANAGEMENT which should be highly seasoned and flavoured to counteract the insipidity which very often characterizes tinned foods. Birds, in- tended to be served cold should be taken out of the tin very carefully, well-dried and glazed. Breasts and wings of tinned birds are, as a rule, quite tender, but the legs are usually hard and tough, and should beconverted into rissoles or croquettes and disposed of with as little delay as possible. Tinned foods of‘ this description soon become unfit for use. Tinned Fish—Salmon, lobster, oysters, prawns, sardines, anchovies, herrings and red mullet are the chief varieties of tinned fish. A good brand of the two first-named, if well drained, may be used as a sub- stitute for fresh fish in many fish entrees and salads, thus materialIy reducing their cost. Tinned oysters should not be served “ au naturel,” but they answer very well for soup, sauce and forcemeat. A good brand of prawns may be used for a curry. Tinned and Bottled Soups.--Among the best may be mentioned : gravy, mock turtle, oxtail, tomato, turtle and other thick soups ; the thin soups are less satisfactory. In an emergency tinned soups are in- valuable, as they only require warming and a little additional flavour- ing and seasoning. Generally they may be diluted by rinsing out the tin or bottle with a small quantity of hot water. Tinned or Bottled Vegetables are used extensively, and form an excellent substitute for fresh vegetables. To obtain satisfactory results, the method of warming should be adapted to the vegetable. A tin con- taining asparagus should be immersed in boiling water for about ten minutes and afterwards carefully opened, and its contents allowed to slide gently on to a drainer or a slice of toast. Peas, flageo- lets, lima beans and haricots Verts should be well rinsed and afterwards immersed in cold water for a short time, well drained, and cooked for a few minutes in boiling water. Salt to taste should be added ; a little fresh mint and a good pinch of sugar will greatly improve the flavour of peas. A little butter and a good seasoning of salt and pepper should be added to spinach, while tomatoes should be well drained, heated and seasoned to taste. Vegetables are also preserved in bottles. Tinned and Bottled Fruits of all kinds should be emptied into a glass or porcelain dish several hours before being served, and, when possible, chilled in a refrigerator. Unsweetened bottled fruit will be found an excellent substitute for fresh fruit. Other Methods of Preserving Meat.--There are, of course, other means of preserving meat than by tinm'ng it. Much of the fresh meat is spoken of as- “ frozen " meat, and it is actually frozen as hard as a board directly it is killed, and in that state carried to the coast and put on board ships fitted with refrigerating chambers, where the air is maintained at a temperature just below freezing point, experience having shown that meat is better preserved by this TINNED AND PRESERVED FOODS 781 method than if kept below 32° F. On its arrival in England it is transferred to similar store-houses on land. 80 long as the heat does not rise above a certain point it is preserved, but, like the fish taken from the slab of ice used by the fishmongers, it very soon goes bad at the ordinary temperature. This method of preserving meat is merelyalarger application of the common practice of storing meat in an ice-chamber or refrigerator. Neither meat nor anyother food can putrefy without some air, some moisture, and a certain degree of heat. From the tins all the air is excluded,and sowhatever lthe temperature of the tin, after once it is sealed the meat remains sweet. It may be carried to the tropics, or stand in the hottest cupboard in the house; with the same satisfactory result. A few years ago some bodies of the extinct mammoth were found in Siberia buried in the ice, but although they had lain there for'so long a period, they were as well preserved as if the animals had only died the day before. Dried Meat—Both animal and vegetable food is also preserved by dry- ing. Fish is constantly smoked and dried, and thus prepared, forms a large part of the food of our town poor. Beef and other meat is cut in slices, and dried in the sun and wind in countries where the heat of the sun is more powerful than in our own land. Pemmican is dried meat reduced to powder and mixed with fat, but even that is now much less used than formerly ; and in general it may be said that drying as a. means of preserving meat has been superseded by more modern and improved methods. Salt Meat—Salt and saltpetre are the antiseptics most commonly used in the preservation of food, and their use for this purpose dates from long ago. Centuries back, even in the more favoured districts of the south of England, there was no food to keep the cattle all the winter, for the grass was scanty, and turnips were then unknown. In the autumn every one killed the cattle and salted the meat down for home consumption through the coming months. Fresh meat, winter and summer alike, was a luxury which no one could have, and no one expected. It is not to be regretted if salt meat is driven away from our markets by fresh, for salt draws the juice out of the meat with all its soluble constituents, and at the same time hardens the fibre of the meat itself, and so makes it less digestible. The brine in which several pieces of meat have been pickled will almost set into a jelly, so much of the valuable juices has it extracted from the meat, and all these are, of course, wasted. It is said that a third of the meat, or even a greater proportion, is lost by salting. The salt can be drawn out of the meat by soaking it in water, but nothing can restore to it what it has lost. Every one knows that salted food canth be used for any length of time without injury to the health. Its smallest drawback is—and even this smallest is considerable—that it naturally encourages thirst, and it is allowed that all animals thrive better on moist foods than on 782 HOUSEHOLD MANAGEMENT dry' foods and water. The worst is that salted meat has lost those saline constituents that are not readily supplied except in fresh fruits and vegetables, precisely those foods that are rarest Wherever salt meat is most likely to be “used, in large towns, cold countries, during the winter season, or at sea. Sailors at sea get rations of lime-juice when their supply of vegetables brought from shore comes to an end, not to counteract the eflects of the salt, as some suppose, but to furnish in another form what the brine has taken awayl In Norway, salt food and scurvy are alike common. Smoked Meat.--Smoking meat and fish greatly increases its power of keeping. Creosote is an excellent antiseptic, and is sold to paint over meat as a substitute for the lengthy and troublesome process of smoking. Borax is also used as a preservative. RECIPES FOR TINNED AND PRESERVED FOODS CHAPTER XXVIII Soup, fish, meat, poultry, and sweets. Soup. I38I.--BROWN SOUP FROM TINNED MUTTON. lngredlents.—2 lbs. of tinned mutton, 2 quarts of boiling water, 1 medium onidn sliced, 1 small carrot sliced, } a small turnip sliced, a bouquet garni (parsley, thyme, bay-leaf), I 02., of butter, I oz. of flour, salt and pepper. Method.——Turn the meat out of the tin into r quart of boiling water, let it remain until quite cold, and remove the fat. Empty the con- tents of the basin into a stewpan, add another quart of boiling water, boil up, and put in the vegetables, herbs, add a little salt and pepper. Cook gently for 1 hour, and pass the whole through a fine wire sieve. Heat the butter, add the flour, cook gently and stir occasionally until a good brown colour is obtained, then replace the purée and liquor. Boil up, season to taste, and serve. Beef essence, sherry, ketchup and many other things may be added to enrich the soup and improve its flavour. Tlme.—2 hours after the fat has been removed. Average Cost, rs. 6d. Sufllelent for 5 or 6 persons. I 382.-—MOCK TURTLE SOUP. lngredlents.-—} a tin of calf’s head, 2 ozs. of ham, cut into dice, i medium-sized onion sliced, 1 small carrot sliced, 1 or 2 strips of celery, a bouquet garni (parsley, thyme, bay-leaf), I} ozs. of butter, 1} ozs. of flour, sherry, lemon-juice, forcemeat balls (see Forcemeats), salt and pepper, 5 pints of boiling stock or water. Method.--Melt the butter in a large stewpan, fry the ham and vegetae bles until lightly browned, and sprinkle in the flour. Let the ingredi- 783 784 HOUSEHOLD MANAGEMENT ents cook slowly until well browned, and meanwhile drain the calf's head, add the liquor to the stock or water, and cut the meat into neat pieces. Pour the boiling stock or water over the browned vegetables, boil up, skim well, and, when the vegetables are tender, pass the whole through a fine sieve or tammy. Replace in the stewpan, bring to the boil, season, add sherry and lemon-juice to taste, put in the prepared meat and forcemeat balls, and serve when thoroughly hot. Time.—From r} to 2 hours. Average Cost, 2s. 6d., exclusive of the sherry. Sufficient for p or 7 persons. r383.—OX-TAIL SOUP. $5“ Mock Turtle Soup. No. 1382.) Omit the forcemeat balls and lemon-juice, and substitute a tin of ox-tail for the } tin of calf’s head. I384.-—WHITE SOUP FROM TINNED RABBIT. Ingredients.—'r tin of rabbiginz. of butter, 1 oz. of flour, 2 small onions sliced, 1 small carrot sliced, z or 3 slices of turnip, a bouquet garni (parsley, thyme, bay-leaf),_3 pints of hot water, 1 pint of milk, 3 tablespoonfuls of cream (this may be omitted), salt and pepper. Maillot—Place the whole contents of the tilt in a stewpan, add the water and, when boiling, put in the vegetables and herbs, with a little salt and pepper. Simmer gently for about 1 hour, then pass the rabbit and the liquor through a fine wire sieve, and return to the stew- pan. Boil up, add the milk, the butter and flour, previously mixed smoothly together and divided into small pieces, with seasoning to taste. Make thoroughly hot, and stir in the cream just before serving. The soup may be garnished with shredded vegetables, macaroni, spagheti, etc. Time.—-About 1} hours. Average Cost, rs. 8d. Sufficient for 5 or 6 persons. J. Fish: 1385.——LOBSTER CURRY. lngredients.-r tin of lobster, } a pint of curry sauce (see Sauces, N0. 241). Namath—Thoroughly drain the lobster, and divide it into rather small neat pieces. Make the sauce as directed, put in the prepared lobster, make thoroughly hot, and Serve. ’Well boiled rice and sliced lemon should be served with this dish, Time.--ro minutes, after the sauce is made. Average Cost, rs. ad. to rs. 6d. Sufficient for 3 or 4 persons. r386.--LOBSTER IN WHITE SAUCE. Ingredients.—r tin of lobster,§~ of a pint of white sauce (see Sauces, No. 221). pufi paste trimmings, breadcrumbs, butter, salt and pepper, cayenne. RECIPES FOR TINNED FOODS 785 Method.-Thoroughly drain thew lobster, and divide it into large flakes. Put a border of puff paste round a pie dish, and bake in a quick oven. Make the sauce as directed. Place the lobster in the pie-dish, sprinkling each layer liberally with pepper and very spar~ ingly with cayenne, add the white sauce, and cover rather thickly with breadcrumbs. Season with salt and peppers add a few small pieces of butter, and bake in a quick oven until the surface is browned. Tlme.--From 3 5 to 45 minutes. Average Cost, 1s. 2d., exclusive of the paste. Sufficient for 4 persons. r387.—-1.OBSTER, POTTED. Ingredients.—Tinned lobster, butter, anchovy sauce, cayenne. Method.—Drain and pound the lobsterto a paste, adding sufficient butter and anchovy sauce to moisten it. Season highly with cayenne, if available, pass the mixture through a fine sieve, press it into small pots, and cover it with clarified butter. Tlme.--About 35 minutes. Average Cost, is. 3d. to Is. 5d. when the whole tin is used. Sufficient for 3 or 4 pots. r388.--PRAWNS, CURRIED. Ingredients.--I tin of prawns, {- of a pint of curry sauce (see Sauces, No 241), well-boiled rice, lemon-juice. Method.—Make the sauce as directed (tinned curry sauce may be substituted, or the prawns may be obtained readycurried), put in the prawns, make thoroughly hot, add lemon-juice to taste, and serve in a border of rice, or hand the rice separately. Tlme.—-10 minutes, after the sauce is made. Average Cost, 1s, 4d. to 1s. 6d. Sufficient for 3 or 4 persons. r389.--—SALMON KEDGEREE. Ingredients.-r tin of salmon (about i a lb. ), 4 ozs. of well-boiled rice, 1 oz. of butter, finely-chfpped parsley salt and pepper, grated nutmeg. 1 Method.--Divide the fish into rather large flakes. Heat the butter in a stewpan, put in the rice, make it thoroughly hot, season to taste, and add the fish. Stir very gently over the fire for 3 or 4 minutes, and serve piled on a hot dish. One or two hard-boiled eggs coarsely chopped are sometimes added to the above ingredients. Time—i an hour, Average Cost, rod. to rs. Sufficient for 4 or 5 persons. 1390.—-SALMON SCALLOPED. Ingredients.-r tin of salmon, breadcrumbs, white sauce (see Sauces, No. 221), butter, salt and pepper, grated cheese. 786 HOUSEHOLD MANAGEMENT Method.--Divide the salmon into rather large flakes. Butter as many scallop shells as are required rather thickly with butter, and sprinkle them lightly with breadcrumbs. Nearly fill them with salmon, add I or 2 tablespoonfuls of sauce, and cover the surface with breadcrumbs. Sprinkle lightly with cheese, season with salt and pepper, then add 2 or 3 small pieces of butter. Bake in a moderate oven until nicely browned, and serve. Tlme.--2o minutes. Average Cost, rs. to Is. 3d.; when the whole tin is used. Allow I to each person. I3gr.—-SALMON,POTTED. (See Lobster Potted. No. 1387.) I392.—-SARDINE PASTIES. Ingredients.—I tin of sardines, short crust or rough pufi paste, or puff paste trimmings, I egg. Method.--Skin the sardines, take away the backbone, and replace the two halves. Roll out the paste as thinly as possible, cut it into strips about 4 in. by 2 in., and in each strip enclose a sardine, leaving the ends open. Brush over with beaten egg, bake in a quick oven, and serve hot. 'l‘lme.--To bake the pasties, about I5 minutes. Average Cost, Is. to Is. 4d. per tin. Allow I to each person, when served as a savoury. I393.--—SARDINES POTTED. Ingredients.--Sardines, butter, cayenne. Method.-From each sardine remove the skin and backbone. Pound to a paste, adding butter as required, and season highly with cayenne. Pass through a hair sieve, press into small pots, and cover with clarified butter. Tlme.—About 40 minutes. Average Cost, Is. to rs. 4d. per tin. Sum- elent. I tin for 2 or 3 Small pots. Meat, Poultry, 8:0. I394.-—BEEF COLLOPS. Ingredients—I lb. of Australian beef, 2 ozs. of butter or dripping, I onion, } of a pint of stock, I lemon, I teaspoonful of mushroom ketchup, salt and pepper. Method .-—Mince the beef finely, put the butter or dripping into a stewpan. Add the onion (chopped finely) and fry till it is nicely browned. Add the juice of the lemon, the stock, ketchup and season- ing, simmer for 5 minutes, then add the meat, simmer for 5 minutes longer, and serve on a hot dish with a border of mashed potatoes or rice. Tlme.-2o minutes. Average Cost, rod. Sufficient for 3 or 4 persons. RECIPES FOR TINNED FOODS 787 1395.—BEEF 0R MUTTON CURRY. lngredlents.-~r lb. of beef or mutton, r oz. of butter or dripping, r tablespoonful of flour, 1 tablespoonful of curry-powder, 1 onion sliced, r apple sliced (an. equal amount of gooseberries or rhubarb may be substituted), i of a pint of stock, 1 teaspoonful of lemon-juice, salt, 4 025, of cooked rice. Method.—Cut the meat into small pieces and boil down any jelly 0r trimmings for gravy. Heat the butter or dripping in a stewpan, fry the onion until brown, put in the flour and curry-powder, stir and cook for 5 minutes, then add the apple and stock, and stir until the ingredients boil. Cover closely and simmer for about 30 minutes, then strain and return to the stewpan. Bring nearly to boiling point, add the lemon-juice, season to taste, and put in the meat. Draw the saucepan to the side of the stove, and let the meat remain in the hot sauce for about 20 minutes, but do not allow it to boil. Serve in a border of boiled rice. Tlme.—About 1 hour. Average Cost, rod. Sumclent for 3 or 4 persons. r396.—BEEF ROLL. Ingredientsawr lb. of tinned roast beef, coarsely chopped, i» a lb. of cooked bacon, cut into small dice, r teaspoonful of finely-chopped parsley, } a teaspoonful of powdered mixed herbs, salt and pepper, 2 eggs. Method—hMix the meat, bacon, parsley, herbs and a good seasoning of salt and pepper well together, and moisten gradually with beaten egg. Shape into a roll, brush over with egg, and bake gently for about 1 hour. Tlme.--About 1} hours. Average Cost, 1s. ad. to “rs. 4d. Sumclent for 4 or 5 persons. r397.--BEEF, BROILED, AND MUSHROOMS. Ingredients.--r lb, of tinned roast beef, :2 preserved mushrooms, 1 oz. of butter, 1, oz. of flour, 1 of a pint of stock or water, salt and Pepper" Method.-—Slice the mushrooms, fry them lightly in hot butter, and sprinkle in the flour. Cook until nicely browned, add the stock or water, season to taste, stir until boiling, and afterwards simmer gently for about § an hour. Slice the meat, coat each slice lightly with oil or oiled butter, and broil over or in front of a clear fire. Serve with a little sauce and all the mushrooms round the. dish, and put the remainder of the sauce in a sauce boat. Tlme.—About 1 hour. Average Cost, 1s. to rs. 3d. Sufficient for 4 persons. 788 HOUSEHOLD MANAGEMENT r398.—BEEF-TEA CUSTARD. Ingredients.--Beef essence, 1: egg, } of a pint of boiling water, salt and Pepper- Method.--Make a stock of required strength with beef essence and water. Beat the egg well, then add the stock, and season to taste. Turn into a buttered cup, place in a saucepan, surround with boiling water, and. cook very gently until the custard is set firmly. Time.--About 20 minutes. Average Cost} 4d. or 5d. Sullicient for r person. I 399.—-—CORN ISH PASTIES... ingredients.-For the pastry : éozs. of flour, 3 ozs. of fat, r teaspoon.- ful of baking powder, ; saltspoonful of salt. For the mixture : i of alb. of beef, } lb. of potato (parboiled), } a teaspoonful of onion (par~ boiled and finely chopped), 2 tablespoonfuls of gravy or water, mixed herbs, salt and pepper to taste. Method.—Cut the meat and potatoes into dice, add the onion, herbs, salt, pepper and gravy, and mix well together. Mix the flour, baking powder and salt together, rub in the fat, lightly, add the water, being careful not to make the paste too 'moist. Divide the paste into 8 equal portions, and roll them out, keeping the portions as round as possible. Pile the mixture in the centre of each piece of pastry, wet the edges and join them together on the top to form an upstanding frill, prick them 2 or 3 times with a fork, and bake in a moderate oven for about i an hour. Tlme.-About 1 hour. Average Cost,6d. r4oo.—CROUTES 0F MEAT. Ingredients.—4 tablespoonfuls of beef coarsely-chopped, 4 squares of stale bread, I oz. of butter, 1 teaspoonful of flour, 2 tablespoonfuls of gravy or water, rteaspoonfur bf Worcester or othen sauce, salt and Pepper- 4 Method.--Remove the crust and trim the bread into shape. Melt the butter in a frying—pan, fry the bread until brown, then remove and keep hot. Brown the flour in the butter, add the gravy or water, salt, pepper, Worcester sauce, and when boiling draw aside. When the sauce has cooled slightly, stir in the meat, let it become thoroughly hot, then pile on the crodtes of bread, and serve at once. Time.--About :0 minutes. Average Cost, 3d. r4or.-—CALF’S HEAD. Ingredients—4 tin of calf’s head. frying-batter, tomato, piquant or other suitable sauce (see Sauces, Nos. 265, 282 ). frying-fat. RECIPES FOR TINNED FOODS 789 Method.—Slice the head neatly, dip each slice into the prepared batter, and fry in hot fat until crisp and nicely browned. Serve the sauce separately. Tlme.--About } an hour, after the batter is made. Average Cost, 1s. 4d., exclusive of the sauce. Sufficient for 5 or 6 persons. r4oz.——FOWL ROASTED. Ingredients.—r tin of roast fowl, 2 or 3 rashers of bacon, gravy, bread sauce (see Sauces), dripping. Method.—Immerse the tin containing the fowl in boiling water, let it become thoroughly hot, then open the tin and remove the bird carefully. Cover the breast with rashers of bacon, baste well with hot dripping, and cook in a brisk oven for t5 to 20 minutes. Serve the bread sauce and gravy separately. Tlme.—About 40 minutes. Average Cost, 3s. 6d. Sufllclent for 4 or 5 persons. I403.-—GAME, SALMI OF. Ingredients.-—r tin of partridge or pheasant, } of a pint of brown sauce (sea Sauces, No. 233), I glass of port, salt and pepper, fried croutons. Method.-—Divide the game into pieces tonvenient for serving (the trimmings and jelly will provide the stock for the brown sauce). Make the sauce as directed, add to it the game, ‘wine and seasoning to taste, and, when. thoroughly hot, serve garnished with croutons of fried bread. Tlme;-—-About } an hour, after the sauce is made. Average Cost, 2s. 6d. Sufficient for 4 persons, r404.—GROUSE, ROAST. lngredlents.-x tin of roast grouse, fried potatoes, good gravy, butter or dripping. Method.--Let the tin stand in hot water until the bird is thoroughly heated, then take it out of the tin and transfer it to a baking tin con- taining some hot butter or dripping. Baste it well, cook in a brisk oven for r 5 or 20 minutes, and serve with potato straws or chips and good gravy. Tlme.-About 40 minutes. Average Cost, 3s. 9d. Sufllelent for 2 or 4 persons. r405.-—-HARE, JUGGED. lngredlents.—r tin of j ugged hare, 1 glass of port wine, red currant jelly, salt and pepper. Methods—Let the tin remain immersed in hot water until its con- 790 HOUSEHOLD MANAGEMENT tents are thoroughly heated, then turn out into a stew-pan, add the wine, and seasoning if necessary, heat up again and dish up neatly, and serve. The red currant jelly may be served separately. Tlme.--About } an hour. Average Cost, 2s. Sutllclent for 4 persons. I406.—HARICOT OF BEEF. Ingredients.—I pint of haricot beans, I lb. tin of beef, I} ozs. of butter, 2 onions, } a pint of stock, I carrot, I turnip, I tablespoonful of Harvey’s sauce, pepper and salt, flour, ground rice. Method.--Soak the beans overnight, drain them and put them in a saucepan with 2 quarts of water and boil for 2 hours, or until they are thoroughly tender, drain and put them to dry beside the fire with the saucepan lid slightly raised, then put in} an oz. of butter, pepper and salt. In another saucepan prepare a. sauce as follows; put I oz. of butter in the pan and fry the sliced onions to a nice brown, cut up the turnip and carrot, add them, and mix the stock smoothly with I tablespoonful of ground rice and flour, place the stock in the saucepan, add the Harvey’s sauce and simmer for } an hour. Empty the tin of beef, cut the meat into neat squares, roll these in flour and put them into the sauce to simmer for 5 minutes. Dish with the meat and gravy in the centre and the beans in a border round. 'l‘lme.-—z hours. Average Cost, Is. 4d. Sufficient for 4 persons. I407.--HARICOT MUTTON. lugredieuts.--I tin of boiled mutton, 2 ozs. of butter, I} ozs. of flour, 2 or 3 small onions sliced, I small carrot Sliced, 2 or 3 slices of turnip cut into strips, 2 or 3 tablespoonfuls of mushroom ketchup, or some sharp sauce, salt and pepper, 1 of a pint of boiling stock or water. Method.—Slice the meat rather thinly, putting all the jelly into the stock or water, and rejecting the fat. Heat the butter in a stewpan, fry the vegetables slightly, sprinkle in the flour, and cook gently. When well browned put in the stock or water, stir until boiling, simmer gently until the vegetables are tender, and add the meat. Season to taste, add ketchup or other Sauce, make thoroughly hot, and serve. Tlme.-—About I hour. Average Cost, Is. 6d. to 2s. Sufficient for 5 or 6 persons. I408.-~IRISH STEW. Ingredients.--2 lbs. of Australian mutton, 2 large onions, 2 lbs. of pota- toes, } of a pint of stock or water, salt and pepper. Method.—Cut the meat into pieces convenient for serving ; cut the potatoes into thick slices, and the onions into very thin slices. ‘Take a saucepan with a close-fitting lid, and in it place the potato and onion in alternate layers; sprinkle each layer with salt and pepper, pour in the stock, and cook the ingredients very gently for about I} hours. RECIPES FOR TINNED FOODS 791 By this time the potato and onion should be cooked, and as the meat requires no further cooking, but simply heating, it should be put into the saucepan and well mixed with the onion and potato, and served as soon as it has become thoroughly hot. Tlme.--About 1} hours. Average Cost, rs. 6d. Snfllclent for 4 or 5 persons. r409.—-IRISH STEW. (Another Method.) Ingredients.-—r tin of boiled mutton sliced, 2 lbs. of potatoes sliced, 4 large onions thinly sliced, salt and pepper, stock or water. Method.-Place the sliced potato and onion in alternate layers in a stewpan, stewj ar, or pie-dish, seasoning each layer liberally with salt and pepper, add a little stock or water, cover closely, cook gently until nearly done, then stir in the slices of meat. When thoroughly hot, serve. Tlme.-About 2 hours. Average Cost, rs. 6d. to re. 8d. Sumelent for 5 or 6 persons. r4ro.—-—KEBOBS. lngredlentw—r lb. of tinned meat, I medium-sized onion finely chopped, 1 dessertspoonful of curry powder, 1 egg, salt and pepper, flour, dripping. Method—Mince the meat finely, stir in the Onion, curry powder, pepper and salt to taste, and the egg. Form into small balls or flat cakes, roll lightly in flour, and fry in hot dripping until nicely browned. Plainly boiled rice and chutney usually accompany this dish. Tlme.—About 35 minutes. Average Cost, 1s. 6d. to rs. 8d. Sumclent for 5 pr 6 persons. :41 r.~—-KIDNEYS, CURRIED. lngredlents.--r tin of stewed kidneys, I tin of devilled ham, i of a pint of curry sauce (see Sauces, No. 241), or use a small tin of curry sauce, croutes of toasted bread. Method.——Heat the kidneys in the curry sauce, and meanwhile pre- pare the crofites of toasted bread, and spread them thickly with devilled ham (a rasher of bacon or potted ham may be substituted). Serve the kidneys on the toast, and, if liked, the dish may be accompanied by chutney. Tlme.—About 20 minutes. Average Cost, about 2s. 6d. Sumclent for 6 or 8 persons. I412.-—LAMB’S SWEETBREADS. lngredlents.—-r tin of lamb’e sweetbreads, 1 egg, breadcrumbs, fry- ing-fat, brown sauce (see Sauces, No. 2 3 3). 792 HOUSEHOLD MANAGEMENT \ Method.—Drain and dry the sweetbreads, and divide them into heat pieces. Coat them carefully with egg and breadcrumbs, fry in hot fat until crisp and brown, and serve piled on a hot dish. Send the sauce to table in a sauce boat. Time.--About 20 minutes. Average Cost, 2s. Suiiicient for 4 or_ 5 persons. r413.—MEAT CAKES. Ingredients.--} a lb. of beef, } a lb. of mashed potato, 2 tablespoon- fuls of either gravy or milk, 1- a teaspoonful of mixed herbs, salt and pepper, browned breadcrumbs, I egg. Method.---Remove all the fat and chop the meat finely. Heat the milk or gravy in a saucepan, put in the meat, potato, herbs, salt and pepper, and stir briskly over the fire for about 10 minutes ; if the mixture is too stifl to hold together a little more gravy or milk must be added. Spread the mixture on a. plate ; when cold, divide it into 6 or 8 portions, form these into round cakes, brush them over with egg (a little milk may be used instead), and sprinkle with browned bread- crumbs. Place the cakes in a greased baking-tin, put small pieces of fat on the top of each cake and bake them in a moderate oven for r 5 minutes. The cakes may also be brushed over with egg, covered with white breadcrumbs, and fried in hot fat. Time.—-2 hours. Average Cost, 8d. Sufficient for 3 persons. I414.-MEAT AND EGG TOAST. Ingredients.--Slices of bread, remains of cold meat, 2 eggs, 2 table- spoonfuls of milk, 1 oz. of butter, 1 tablespoonful of tomato sauce, salt and pepper. Method.—Cut some rounds of bread and fry them, or toast_and butter them. Mince finely any small pieces of tongue, or corned or fresh beef. Put in a saucepan 2 eggs, 1 oz, of butter, salt and pepper, and 2 tablespoonfuls of milk. When the eggs begin to thicken add the meat, and, if possible, a tablespoonful of tomato sauce. Stir the mixture over the fire until it is as thick as cream, pour it over the toast, and serve at once. Time.—ro to 15 minutes. Sufficient for 3 persons. r415.--MEAT AND MACARONI. Ingredients—i- of a lb. of macaroni, 2 lbs. of tinned meat, 1 oz. of butter or dripping, 1 small onion, 1 teaspoonful of flour, 1 teaspoonful of ketchup or other sauce, l a pint of stock. or gravy. Method.--Put the macaroni into suficient boiling water to cover it and cook till tender, then cut into short lengths and keep hot. Re- Average Cost, 6d., exclusive of the meat. PRESERVED FOODS: TINNED AND BOTTLED. \_'.--_2 R “0‘11 n n o to“ 49 . VEGETABLES. Onions, Shallots, Spanish Onions, Turnips, Cauliflower, Colletts, Marrow, Savoy, Asparagus, Haricot Beans. RECIPES FOR TINNED FOODS 793 move any jelly or gristle from the meat, and put it, together with any bones, trimmings of meat, ham, or bacon into a saucepan with rather more than i a pint of cold water, and simmer at least 1 hour. Cut the meat into small slices, and the onions into dice. Melt the butter or fat in a stewpan or frying-pan, fry the onion until brown, sprinkle in the flour, cook for about 10 minutes, add the gravy and sauce and stir until boiling. Put in the meat, baste it well with the gravy, and when quite hot, serve on a dish with the macaroni arranged as a border. Tlme.--About 1} hours. Average Cost, rs. 4d. Sufficient for 4 or 5 persons. r416.—MEAT PATTIES. Ingredients.—For the pastry: 8 ozs. 'of flour, 3 ozs. of fat, 1 tea- spoonful of baking powder, 1 saltspoonful of salt. For the mixture: 1» of a lb. of beef, § a saltspoonful of pepper, i a saltspoonful of mixed herbs, 1 tablespoonful of gravy or water. Method.-—Cut the meat into small dice, add to it the other ingredients, and mix them well together. The first 8 rounds cut from the pastry should be put aside for the lids, for the cuttings, when re-rolled, may be less light and flaky. When shallow patty-pans are used, the lids should be a little larger than the linings of the patty-pans, so as to easily cover the mixture, which should be piled up fairly high. Make a small hole in the top of each patty, brush over with egg or milk, and bake in a hot oven for about 20 minutes. Tlme.—-About 1 hour. Average Cost, 6d. I417.-—MEAT POTTED. lngredlents.—r lb. of Australian meat, 1- of a lb. of butter, pepper and salt, pounded allspice. Method—Take 1 lb. of lean meat, removing all gristle, skin, etc., and flavour it highly with salt, pepper and spice. Put it in a mortar and pound it well, adding butter at intervals until a smooth paste is obtained. Place the meat into small pots, pressing it down tightly, and pour clarified butter over the top. Average Cost—Is. I418.-—-—MEAT AND POTATO PIE. lngredlents.—-r lb. of mutton, 1 lb. of potatoes, 2 onions, § a pint of gravy, salt and pepper. Method.—Cut the meat into small thin slices, parboil and slice the potatoes and onions. Line the bottom of a pie-dish or earthenware baking-dish with potato, cover with a layer of meat and a few slices of onion, and season liberally with salt and pepper. Repeat until the 794 HOUSEHOLD MANAGEMENT materials are used, the top layer being formed of potato. Pour in the gravy, cover with a greased paper, and bake for about 11- hours in a moderate oven ; } an hour before serving, remove the paper in order that the surface may brown. Time.—About 11- hours. Average Cost, rs. 4d. Sufficient for 5 or 6 persons. r419.—-MEAT SANDERS. lngredlents.-Cold boiled potatoes, 2 ozs. of butter, salt, flour, tinned meat, white of egg. Method.—-Rub some boiled potatoes through a sieve, or mash them well in a basin. Add 1 or 2 ozs. of butter or dripping, salt, and suffi- cient flour to make a paste firm enough to roll out. Cut this paste int squares of 4 or 5 inches, put some chopped and seasoned meat in the middle, and fold it over the same as for sausage rolls. Glaze them with egg, and bake them in a good oven until they are brown. Serve hot. Time.--1~ of an hour. r4zo.—-MEAT SHAPE. Ingredients—1» a lb. of beef, 1- of a lb. of mashed potato, 1 slice of stale bread (} an inch thick), 1 teaspoonful of onion (parboiled and finely-chopped), } of a pint of gravy or milk, browned breadcrumbs, salt and pepper. Method.—Break the bread into small pieces, soak them in the gravy or milk, beat out all the lumps with a fork, and add the meat (chopped finely). Add also the potato, onion, pepper, and a little salt if necessary. Mix all well together ; grease a basin or mould, coat it thickly with browned breadcrumbs, put in the mixture and press it down firmly. Cover with a greased paper, and either steam or bake gently for 1 hour. Serve with rich gravy. Time.-—About 1 hour. Average Cost, 6d. Suiiicient for 2 or 3 persons. I4zr.---MUTTON WITH CAPER SAUCE. Ingredients—r} lbs. of tinned mutton, 2' of a pint of caper sauce ‘see Sauces, No. 182). Method.—Turn the meat out of the tin, and remove all jelly and gravy (to be afterwards converted into caper sauce). Replace the meat in the tin, put it in a stewpan and surround it with boiling water until thoroughly heated. Meanwhile make the sauce as directed, using the jelly and gravy with stock or water to make up the amount required. Serve the mutton on a hot dish with the sauce poured over, Time.--About 1 hour. Average Cost, rs. 6d. Sufficient for 4 or 5 persons. RECIPES FOR TINNED FOODS 795 r422.--MUTT0N CUTLETS. lngredl ts.--r tin of roast mutton, 1 egg, breadcrumbs, butter or frying-fat, 1} of a pint of tomato sauce (see Sauces, No. 282). Method.--Carefully remove the meat from the tin, slice it rather thickly, and trim it to a cutlet shape, putting all jelly and trimmings aside to be afterwards converted into croquettes, rissoles or mince. Coat the cutlets with egg and breadcrumbs, which should be highly seasoned to counteract the lack of flavour in the meat, fry in hot butter or fat until nicely browned, and serve with the sauce poured round. The dish may be-varied by serving tinned peas with it, haricots verts, flageolets, turnips and carrots, spinach or asparagus. Tlme.--About } an hour. Average Cost, 18. 6d. to 18. 9d.. Sufficient for 5 or 6 persons. r423.—-—MEAT CROQUETTES. Ingredientn—i a lb. of beef or mutton, j» an 02. of butter, } an oz. of flour, 3 level tablespoonfuls of breadcrumbs, 2 or 3 tablespoonfuls of gravy, I tablespoonful of Worcester sauce, Q a teaspoonful of finely- chopped Parsley, Q a teaspoonful of mixed herbs, salt and pepper, egg, breadcrumbs. Method.-—Chop the meat finely. Heat the butter in a stewpan, fry the onion until lightly browned, add the flour and stock, and boil for r or 2 minutes. Now put in the meat, breadcrumbs, Worcester sauce, parsley, herbs, salt and pepper, and mix well over the fire, adding more stock or water if the preparation appears at all dry. Turn on to a plate, and when cold divide into equal portions, form into balls, coat with egg and breadcrumbs, and fry until nicely browned in hot fat. If preferred. the mixture may be shaped into round cakes, coated with flour and fried in a little hot fat in a frying-pan. Average Cost, 9d. Sufficient for 10 or 12 croquettes. I424.-—RUMP STEAK PUDDING. Ingredients—4 tin of rumpsteak, I small tin of mushrooms, 1 tin of oysters, beef extract, salt and pepper, boiling water, suet paste (see Pastries). Method.-Drain the mushrooms and oysters, and divide the meat into neat pieces. Line a basin with paste, fill it with meat, oysters and mushrooms, in alternate layers, seasoning each layer with salt and pepper. Make a strong gravy of meat extract and boiling water, season to taste with salt and pepper, and pour it over the meat. Put on a lid of paste, cover with greased paper or a pudding cloth, and either steam or boil for about 2} hours. Add more gravy before serving. Tlme.--To cook the pudding, about 2} hours. Average Cost, 3s. 6d. Sufficient for 6 or 7 persons. 796 HOUSEHOLD MANAGEMENT r425.-—SAVOURY BATTER. Ingredients-q tablespoonfuls of finely-chopped beef or mutton, r teaspoonful of finely-chopped parsley, 1} a teaspoonful of powdered mixed herbs, 1 saltspoonful of salt, } a saltspoonful of pepper, 4 ozs. of flour, 1 egg, i a pint of milk. Method.-Mix the flour, egg, milk and salt into a smooth batter, let it stand for § an hour, then add to it the meat, parsley and herbs. Melt a little dripping in a Yorkshire pudding-tin, pour in the batter, and bake until set in a moderately hot oven. Tlme.—To bake, from 20 to 30 minutes. Average Cost, 6d. Sufficient for 2 or 3 persons. r426.——SHEEP’S TONGUES. Ingredients.—r tin of sheep’s tongues, 1 egg, breadcrumbs, frying fat, salt and pepper, tomato, piquant or brown sauce (see Sauces). Method.-—Turn the tongues carefully out of the tin, remove the jelly, split each tongue in half lengthwise, and take off the skin. Coat with egg and well seasoned breadcrumbs, fry in hot fat until well browned, and serve with a little of the sauce poured round, and the remainder in a sauce boat. Time.--About 5» an hour. Average Cost, rs. 4d. Sufficient for 5 or 6 persons. r427.-—SHEPHERD’S PIE. Ingredients—fl» a lb. of beef or mutton, 1 lb. of mashed potato, 1 oz. of butter or dripping, i a pint of gravy or stock, I teaspoonful of par“ boiled and finely-chopped onion, salt and pepper. Method.—Cut the meat into small thin slices. Melt half the butter or fat in a stewpan, add to it the potato, salt and pepper, and stir over the fire until thoroughly mixed. Place on the bottom of a greased pie-dish a thin layer of potato, put in the meat, sprinkle each layer with onion, salt and pepper, pour in the gravy, and cover with potato. The potato covering may be roughed with a fork or smoothed over with a knife : the latter method produces an appearance similar to that of ordinary crust. Before baking, the remainder of the fat or butter should be put on the top of the pie in small pieces, or when economy is not an object, the appearance of the pie may be improved by brush- ing it over with yolk of egg. Bake until the crust is well browned. TIme.-About } an hour. Average Cost, 6d. Sufilclent for 2 persons. r428.-—TOAD-IN-THE-HOLE. Ingredients”: lb. of beef or mutton, 4 02s. of flour, 1 egg, } a pint of milk, } a teaspoonful of salt, dripping. RECIPES FOR TINNED FOODS 797 Method—Cut the meat into ppr 8 slices. Make a'smooth batter of the flouriegg, salt and milk, and let it stand for half an hour. In a Yorkshire pudding tin melt suflicient dripping to form a layer on the bottom, pour in about } of the batter and bake until slightly set. Season the pieces of meat well with pepper, and also a little salt if neces- sary, place them in the tin, pour in the remainder of the batter, and bake in a hot oven for 2 5 or 30 minutes, or until the batter is sufficiently browned. Time.--~4o minutes. Average Cost, 10d. Suiiicient for 5 persons. r429.-—~TONGUE, CURRIED. lngredients.-¢-r tin of sheep’s tongues, or the remains of an ox tongue, Q of a pint of curry sauce (see Sauces), well boiled rice, lemon- juice. ‘ Method.---Remove the tongues carefully from the tin, strip ofi the skin, and slice rather thinly. Make the sauce as directed, put in the sliced tongue, and when thoroughly impregnated with the flavour of the sauce, serve either surrounded or accompanied by the rice. Tlme.--About i an hour. Average Cost, is. 3d. Sufficient for 4 persons. Sweets. r43o.—-APPLE COMPOTE. lngredients.--1 lb. of Normandy pippins, 1 oz. of almonds, blanched and halved, 8 ozs. of castor sugar, 1 pint of water. Methodq—Soak the apples for at least 12 hours in the water, then turn into a stewpan,, add the sugar, and simmer gently until tender. Drain, replace the syrup in the stewpan, and boil rapidly until con- siderably reduced. Arrange the apples in a glass dish, pour the syrup over, garnish with the prepared almonds, and when cold, serve, Time.—-3 or 4 hours. Average Cost, rod. to rs. Sufficient for 6 er 7 persons. i43r.—STRAWBERRY MOULD. Ingredients.--r packet of strawberry pudding powder, 1 pint of milk (or 2 tablespoonfuls of Swiss milk and 1 pint of water), i an oz. of butter, sugar to taste. Method.-~Mix the powder smoothly with a little cold milk, boil the remainder of the milk, add the blended milk and powder, and stir until boiling. Add the butter, sweeten to taste, boil gently for about 5 minutes, then turn into a wetted. mould, and put aside until cold. Time.—To make the mould, about 20 minutes. Average Cost, 6d. Sufficient for 4 persons. 798 HOUSEHOLD MANAGEMENT Fruit and Vegetables. (T0 BOTTLE AND PRESERVE). r432.—-FRUIT, TO BOTTLE. The best soft fruits for bottling are gooseberries, cherries, currants, raspberries, apricots, plums, damsons, blackberries, apples, and pears. They are bottled in either water or syrup, and after selection of the fruit the critical processes are capping the bottles and sterilizing. Make the syrup as follows :--- To every quart of water allow § lb. “of the be$t cane sugar. Bring to the boil, and continue to boil for } an hour, taking care to skim when necessary. Pour the syrup into a vessel and keep till quite cold before pouring over the fruits. _ Apples and pears must be carefully and evenly peeled before bottling. They should be cut down the middle and the cores removed. Have ready a basin of water, into which some lemon juice has been squeezed; drop the fruit into this, and then fill the bottles with the fruit so PTO-e pared, and at once add the water or syrup. If there is any delay the fruit will turn brown, and it is to prevent this happening that it is dropped into the basin of water, the lemon juice keeping it white. r433.—VEGETABLES T0 PRESERVE. Nearly every kind of vegetable may be preserved by steaming in salt water and then filling into jars. It must be remembered that vegetables take longer to cook than fruit. After corking the bottles stand them upside down to see if they leak. r434.---ASPARAGUS, CARROTS, PEAS, AND TO- MATOES. (To preserve and bottle.) Asparagus.—Dress in the usual way, fill theminto jars, heads upwards, pour slightly salted water over and steam for about 2 hours. Carrots.--Small carrots must be boiled in water, with very little soda added, for about 15 minutes. Take them out and rub Ofi the skin. Wash them well, put them into jars with slightly salted water and a little sugar. Cover, and steam for about 2 hours. Peas.—Take the required number of wide-mouthed glass bottles and fill them with fresh-gathered young peas (shelled) 7 add a good tea- spoonful of salt and } a gill of water, and cover them lightly with capsules or corks. Put the bottles into a stock-pot, lined with hay or straw; fill up with water and boil fast for i an hour. Tomatoes,Whole “Wash them, prick them with a wooden skewer. Fill them into the jars, pour salted water over and cover. Steam for about 30 minutes. GENERAL OBSERVATIONS ON VEGETABLES CHAPTER XXIX Remarks on the Science of Botany and the Properties of Vegetables. THE knowledge of plants in the earlier history of mankind was restricted to those from which food was obtained, or were remarkable for their curative or poisonous nature, their relative value being determined by practical experience. As civilization advanced, the priests, who made a study of the medicinal properties of the plants then known to them, were the doctors of the period, and thus the connexion between religion and medicine which so long prevailed became established. Hippocrates (fifth century ad), the “ Father of Medicine,” enumer- ated 2 34 species of plants known in his time and used for medicinal purposes. The first book, having a basis of science, was that of Aris- totle (384-322 3.0.), the celebrated philosopher and naturalist of ancient Greece. His pupil, Theophrastus, describes some 500 plants known in agriculture, domestic use, and medicine. N 0 further progress seems to have been made in the study of botany until the first century A.D., when Dioscorides, a Greek physician, the author of a. cele~ brated work on medicine, long a standard work, describes some 600 plants used in the healing art. Pliny the Elder (2 3-79 A.D.), who perished in the eruption of Mount Vesuvius, which overwhelmed Pompeii and. Herculaneum, utilized the labours of his predeces— sors, and collected the most interesting facts from their writings, which he embodied in his Natural History, the only work of the Roman naturalist now extant. The above-mentioned works on botany were the best until the sixteenth century, and were held in high reputation. At this period the Germans began those investigations in this branch of science in which they have long and honourably held a distinguished place. The first to classify plants systematically was Caesalpinius (died 1603 ), dividing the vege— table kingdom into woody and herbaceous plants. The growth of m 800 HOUSEHOLD MANAGEMENT mercantile enterprise in the East and the discovery of America added greatly to botanical knowledge, hampered, however, by the different names given to the same plant by various discoverers, a diificulty which the brothers John and Casper Banhin endeavoured to overcome. jung, the rector of the Gymnasium at Hamburg (died 1657), originated the Latin system of botanical nomenclature; and in 1700 Tournefort first classified plants into strictly defined genera founded on the form of the flower. It was, however, reserved to Carl von Linné, more generally» known by hisjafinized' nanie, Linnaeus, in the eighteenth century, to place the science of botany on a 'firm foundation, and to propound the system which bears his name. The Linnaaan system, although it possesses many advantages for the purpose of classification, is an artificial one, the Vegetable Kingdom being divided into 24 classes (23 comprising flowering plants, the 24th including the Crypto- gamia, or flowerless plants), dependent on the number and arrangement of the stamens, and these, again, into orders with respect to the pistils or carpils. Linnaeus also introduced. the binomial system of classifica- tion, by means of which every plant is distinguished by two Latin names, the first denoting the genus, the second the species : for example, the common hemlock is described as Conium masculatum, L., the letter appended indicating the name of the botanist who first bestowed it. The Linnaaan system has since been superseded. by the natural system, originally promulgated by Jussieu (1748-1 8 36) in his work “ Genera Plantarum,” the first complete exposition of the natural system, since modified by a combination of systems proposed by De Candolle, End~ licher, Meisner, Lindley, Sir W. and Dr. J. Ha Hooker, Bentham, and other botanists. The natural system divides the Vegetable Kingdom into two great sections, Cryptogamia, or plants destitute of flowers, containing anthers, and Phanerogamia, or plants containing the organs above specified. Lichen: and Mosses.—These low classes of cryptogamous plants are widely distributed over the surface of the earth, the lichens being most abundant in the colder regions oi the globe, and are of considerable importance in the economy of nature. They assist materially in the creation of the soil, and thrive in the coldest and most sterile situations, many of them growing on the barest rocks and receiving no other nourishment than that afiorded by air and rain. They pass into a state of decay, and by their debris sustain other species, which in their turn supply nourishment to other plants. This continuous process of growth and decay assists by chemical and mechanical action in the disintegration of rock, and forms a soil suficient to maintain larger' plants, which also die and decay, and thus the soil is increased until it is sufficiently deep to sustain the beech or oak, or even the trees of a tropical forest. Some species of lichens are useful as articles of food to the inhabitants of the northern regions and. their domesticated animals, as the “ Iceland moss ’* (Cetraria islandica), which contains VEGETABLES. r--Stuffed Tomatoes. za-Vegetable Marrow. 3—Tossed Mushrooms. 4--Chipped Potatoes. 5—Savoury Bananas. 6—Potato Croquettes. 7—Wafer Potatoes. 8—Haricot Beans. 9—Spinach. ro—New Carrots with White Sauce GENERAL OBSERVATIONS ON VEGETABLES 801' the gelatinous substance lichenin, and the “ reindeer moss ” (Cladonia rangiferina), which grows abundantly in the Arctic regions, and forms the chief nourishment of the reindeer. Other lichens are valuable for medicinal purposes, as Parmelia parietina, used as a remedy for fever. Several other lichens such as “ Roccella tinctoria ” are employed in dyeing important shades of crimson and purple in silk and wool. This colouring matter, known as arehil, or orchil, is obtained from various lichens natives of the rocks of the Canary and the Cape de Verd Islands, and is principally used in conjunction with aniline dyes to improve their tints. The Parmelia esculenta of Asia Minor and the Sahara is identified by some with the “ Manna. " of Scripture. In the vicinity of lichens, the Musci, or mosses, are generally to be found. Like the lichens, wherever vegetation can be sustained they are present, affording protection to the roots and seeds of more highly organized plants, and by their spongy texture retaining moisture which preserves other plants from the drought of summer. Mosses abound in our pastures and woods, attaching themselves both to the living and dead trunks and branches of trees. They also grow luxuriously in marshy places, and become a medium for the conversion of these into fruitful fields. The bog-mosses (Sphagnaceae) growin water or on some solid sub-stratum, and contribute largely to the formation of peats. When nature has provided a soil, her next care is to perfect the growth of her seeds and then to disperse thema This is effected by the structure and arrangement of the seed varying according to the nature of its particular habitat. When the seed, or mature ovule, is ripe, it bursts the capsule in which it is contained and falls to the ground, or is scattered by the wind. Some seeds, as the Cuckoo-flower (Cardamine pratensis), escape by an elastic jerk at the moment of their explosion, and by this means are cast to a distance. Others like those of the maple, elm, and ash have wing-like appendages which enable the seed to be carried in the air; others again, like the thistle and dandelion, are provided with downy hairy filaments, by means of which they are conveyed long distances by the breezes. Birds, quadrupeds and insects are likewise the means of dispersing the seeds of plants, and placing them in situations where they ultimately grow. Amongst the latter is the squirrel, which is an extensive planter of oaks. It is related that a gentleman was walking one day in some woods belonging to the Duke of Beaufort, near Troy House, in Mon~ mouthshire, when his attention was arrested by a squirrel, sitting very composedly upon the ground. He stopped to observe its movements. In a short time the little animal suddenly quitted its position, and darted to the top of the tree beneath which it had been sitting. In an instant: it returned with an acorn in its mouth, and with its paws began. to burrow in the earth. After digging a small hole, it deposited in it an acorn, which it hastily covered, and then darted up the tree agaim In a moment it was down with another which it buried in the same D D 802 HOUSEHOLD MANAGEMENT manner} and so continued its labour, gathering and burying, as long as the gentleman had patience to watch it. This industry in the squirrel is an instinct which directs it to lay up a store of provision for the winter: and it is probable that its memory is not sufficiently retentive to recollect all the spots in which it deposits its acorns; it no doubt makes some slips in the course of the season, and loses some of them. These few spring up, and are, in time, destined to supply the place of the parent tree. As with the squirrel, so with the jays and pies, which plant horse-beans among the grass and moss, and probably forget where they have secreted them. John White of Selborne, the naturalist, said that both horsesbeans and peas sprang up in his field-walks in the autumn } and he attributed the sowing of them to birds. Bees, he also observed, are much the best setters of cucumbers. If they do not happen to take kindly to the frames, the best way is to tempt them with a little honey put on the male and female bloom. When they are once induced to haunt the frames they set all the fruit, and will hover with impatience round the lights in a morning till the glasses are opened. The important function which insects discharge in the fertilization of plants will be familiar to all who have read the late Mr. Darwin’s works. Some of the acorns planted by the squirrel of Monmouthshire may be now in a fair way to become, at the end of some centuries, venerable trees, for not the least remarkable quality of oaks is the strong principle of life with which they are endued. In Major Rooke's Sketch of the Forest of Sherwood, we find it stated that, on some timber Cut down in Berkland and Bilhaugh, letters were found stamped in the bodies of the trees, denoting the King’s reign in which they were marked. The bark appears to have been cut ofl, and then the letters to have been cut in, and the next year’s wood to have grown over them without adhering to where the bark had been cut out. The ciphers were found to be of James I; William and Mary, and one of King John. One of the ciphers of James was about one foot within the tree, and one foot from the centre. It was cut down in r 786. The tree must have been two feet in diameter, or two yards in circumference, when the mark was cut. A tree of this size is generally estimated at 120 years’ growth ;' which number being substracted from the middle year of the reign of James, would carry the year back to 1492, which would be about the period of its being planted. The tree with the cipher of William and Mary displayed its mark about nine inches within the tree, and three feet three inches from the centre. This tree was felled in 1786. The cipher of John was eighteen inches within the tree, and rather more than a foot from the centre. The middle year of the reign of that monarch was 1207.1 By subtracting from this 120, the number of years requisite for a tree’s growth to arrive at the diameter of two feetJ the date of its being planted would seem to have been 1085, or about. twenty years after the Conquest. GENERAL OBSERVATIONS ON VEGETABLES 803 Science tends more and more to show that a closer affinity exists between plants and animals than was formerly believed, and conse- quently the old " hard and fast " division made by older naturalists cannot how, in the presence of the facts established by microscopic research, be maintained. Some animals, as, for example, the sea- anemone, have no power of locomotion or the ability to effect changes of place at will 3 on the other hand, some plants are endowed with the power of voluntary movements, apparently spontaneous and inde- pendent. In certain cases these movements are efi‘ected by means of little vibrating hairs or cilia, in others, as the Diatomaceae, and Desmih- diae, they are not produced by cilia, but by some other means. In general terms the differences between animals and plants may be stated as follows, it being borne in mind that the rules are not universally applicable, some fungi, for instance, cannot. live on inorganic sub- stances alone, while some of the lower forms of animal life act like plants and manufacture organic compounds out of inorganic materials. r. Plants live on purely inorganic substances, such as water, carbonic acid and ammonia, and they have the power of making out of these true organic substances, such as starch, Cellulose, sugar, etc. Plants, therefore, take as food very simple bodies, and manufacture them into more complex substances, so that plants are the great producers in nature. 2. Plants in the process of digestion break up carbonic acid into the two elements of which it is composed, namely, carbon and oxygen, keeping the carbon and setting free the oxygen. As carbonic acid occurs always in the air in small quantities, the result of this is that plants remove carbonic acid from the atmosphere, and give out oxygen. 3. Animals, on the other hand, have no power of living on inorganic matters, such as water, carbonic acid, and ammonia. They have no power of converting these into the complex organic substances of which their bodies are composed. 0n the contrary, animals require to be supplied with ready-made organic compounds if their existence is to be maintained. These they can only get in the first place from plants, and therefore are all dependent upon plants for food either directly or indirectly. Animals, therefore, differ from plants in re- quiring as food complex organic bodies, which they ultimately reduce to very much simpler inorganic bodies. Whilst plants, then, are the great manufacturers in Nature, animals are the great consumers. Am other distinction arising from the nature of their food is that whilst plants decompose carbonic acid, keeping the carbon and setting free the oxygen, animals absorb oxygen and give out carbonic acid, so that their reaction upon the atmosphere is the reverse of that of plants. A certain analogy may be observed between the organs of life in plants and those of animals. If, for example, We take a thin transverse slice of the stem of any plant, and cut across that stem and immerse it in pure water, and place it‘ under a microscope, we shall find that it 804 HOUSEHOLD MANAGEMENT consists principally of cells of various shapes according to particular plants. The cells, which are generally very minute, are the elementary organs, and although the cell may vary in form, in its essential nature it is always the same. Most cells are inclosed by a cell-wall, and contain a watery cell-sap, and a mucilaginous semi-fluid substance called prom? plasm, composed of different organic constituents ; among these nitro genous or albuminous matter is always present, and in the largest proportion. In some plants the protoplasm is not at first inclosed by cell-walls, but it is sooner or later enclosed in a more or less elastic membrane. N0 cell can exist in a living state or grow unless it cons tains protoplasm, which is therefore the basis of all vegetable life. In addition to protoplasm and the watery cell-sap, there exists in the cell various substances and gases in a state of solution, albumins, pro- teins, etc., and chlorophyll, the green colouring matter in plants, which always occurs combined with protoplasm. The action of chlorophyll in the life of a plant is important, as it breaks up the car- bonic acid gas taken in by the plant into its two elements, oxygen and carbon, converting the carbon with the water in the plant into starch, and giving back the oxygen to the air. Light is indispensable for the production of chlorophyll; without light plants become bleached or etiolated, a circumstance utilized by the gardener to produce a blanched appearance on certain vegetables. Those parts of a plant which are not green, as the petals of flowers, owe their colour to the presence of peculiar pigments which give their tint to the blossom. The forms of the cells are various; they are also subject to various transformations. Sometimes a number of cells are laid end to end, and, by the absorption of the transverse partitions, form a continuous tube, as in the sap vessels of plants, or in muscular and nervous fibre; and when the cells are thus woven together, they are called cellular tissue, which, in the human body,l forms a fine net-like membrane, enveloping or connecting most of its structures. In pulpy fruits, the cells may be easily separated, one from the other; and within the cells are smaller cells, commonly known as pulp. Among the cells contents of some plants are beautiful crystals, called raphides. The term is derived from " raphis,” a needle, on account of the resemblance of a. crystal to a needle. They are composed of the phosphate and Oxalate of lime; but there is a great difference of opinion as to their use in the economy of the plant. The differences between the highest form of crystal and the lowest form of organic life known, viz., a simple productive cell, are manifold and striking. In a layer of an. onion, a fig, a section of garden rhubarb, in some species of the aloe, in the bark of many trees, and in portions of the cuticle of the medicinal squili, bundles of these needle-shaped crystals are to be found. Some of them are as large as r-4oth of an inch, others are as small, as r-roooth, They are found in all parts of the plant—in the stem, bark, leaves, etipules, petals, fruit, roots, and even in the pollen, with some few GENERAL OBSERVATIONS ON VEGETABLES 805 exceptions, and they are always situated in the interior of cells. Some plants, as many 0f the cactus tribe, are made up almost entirely of these needle-crystals; in some instances, every cell of the cuticle con- tains a stellate mass of crystals; in others the whole interior is full of them, rendering the plant so exceedingly, brittle that the least touch will occasion a fracture; so much so, that some specimens of Cactus Senilis, said to be a thousand years old, Which were sent to Kew from South America, were obliged to be packed in cotton, with all the care of the most delicate jewellery, to preserve them during transport. Besides the cellular tissue, there is a vascular system, which consists of another set of small vessels. If, for example, we, early in the spring, cut abranch transversely, we should perceive the sap oozing out from numerous points over the whole of the divided surface, except on that part occupied by the pith and. the bark; and if a twig, on which the leaves are already unfolded, be cut from the tree, and placed with its out ends in a watery solution of Brazil-wood, the colouring matter will be found to ascend into the leaves and to the top of the twig. In both these cases, a close examination with a. powerful microscope will discover the sap exuding from the divided portion of the stem, and the colouring matter rising through real tubes to the top of the twig; these are the sap or conducting vessels of the plant. If, however, we examine a. transverse section of the vine, or of any other tree, at a later period of the season, we find that the wood is apparently dry, whilst the bark, particularly that part next the wood, is swelled with fluid. This is contained in vessels of a difierent kind from those in which the sap rises. They are found in the bark only in trees, and may be called returning vessels, from their carrying the sap downwards after its preparation in the leaf. It is believed that the passage of the sap in plants is conducted in a manner precisely similar to that of the blood in man, from the regular contraction and expansion of the vessels; but, on account of their extreme minuteness, it is alm0st an impossi- bility to be certain upon this point. Numerous observations made with the microscope show that their diameter seldom exceeds a 3oooth part of an inch. Leuwenhoeck reckoned 20,000 vessels in a piece of oak r-rgth of an inch in size. In the vascular system of a plant we at once see the great analogy which it hem to the veins and arteries in the human system; but neither it, nor the cellular tissue combined, is all that is required to perfect the production of a vegetable. There is, besides, a tracheal system, which is composed of very minute elastic spiral tubes, designed for the purpose of conveying air both to and from the plant. There are also fibres, which consist of collections of these cells and vessels closely united together. These form the root and the stem. If we attempt to cut them transversely we meet with difliculty, because we have to force our way across the tubes, and break them; but if we slit the wood lengthwise the vessels are separated without breaking. The 806 HOUSEHOLD MANAGEMENT layers of wood which appear in the stem or branch of a tree cut trans- versely, consist of different zones of fibres, each the produce of one year’s growth, and separated by a coat of cellular tissue, without which they could not be well distinguished. Besides all these, there is the cuticle, which extends over every part of the plant, and covers the bark with three distinct coats. _ The root and the stem finally demand notice. The root is designed, not only to support the plant by fixing it in the soil, but also to fulfil the functions of a channel for the conveyance of nourishment; it .is therefore furnished with pores, or spongioles, as they are called, from their resemblance to a sponge, to suck up whatever comes within its reach. It is found in a variety of forms, and hence its adaptation to a great diversity of soils and circumstances. We have heard of a willow-tree being dug up, and its head planted where its roots were, and these suffered to spread out in the air like naked branches. In course of time the roots became branches, and the branches roots, or rather roots rose from the branches beneath the ground, and the branches shot from the roots above. Some roots last one year, others two, and others, like the shrubs and trees which they produce, have an indefinite period of existence; but they all consist of a. collection of fibres, composed of vascular and cellular tissues, without tracheae, or breathing-vessels. The stem is the grand distributor of the nourish- ment taken by the roots to the various parts of the plant. The seat of its vitality is in the point or spot called the neck, which separates the stem from the root. If the root of a young plant be cut off, it will shoot afresh; if the stem be taken away it will be renewed. Vegetables.-We here take the word “ vegetable ” in its usual acceptation, and not in its literal meaning. We will now more specially consider those vegetable foods that are eaten with, and to some extent supply the deficiences of, meat. For convenience sake, these vegetables may be divided into four classes 2 r, roots and tubers; 2, pulses; 3, leaves and salads; 4, fungi. It is a rough classification, and some vegetables will not fall of them- selves into either class, but it will serve for our present purpose. Roots and Tubers.—Of roots and tubers the principal one is the potato. Brought from South America by Sir Francis Drake and Sir Walter Raleigh, it was a long time creeping into public favour, and even in the eighteenth century we find Bradley, a considerable authority on gardens, writing: “ They are of less note than horseradish, radish, scorsonera, beets, skirret, but as they are not without admirers I will not pass them by in silence.” In Mortimer’s Garden Kalendar, written in the 18th century ago, he tells how, when he had to feed the poor of Munich, the prejudice against potatoes was so strong that he was obliged to prepare them in secret, and to let none of the people know what thickened the soup they liked so well, but when once accustomed to the new food they preferred it to any other soup. GENERAL OBSERVATIONS ON VEGETABLES 807 Potato as Food.--No doubt much of its popularity is due to its cheap- ness, its good keeping power, and its unobtrusive flavour. Since the potato disease it has not always been as cheap as once it was, but it still remains one of the cheapest, if not the cheapest, of foods. We have cheap corn now, and if potatoes and corn were the same price per pound, corn would be the cheaper of the two. For potatoes are very watery. Three-quarters of the weight of every potato is water, and of the remaining quarter half is starch, there being much less of flesh- forming material than in many other cheap foods. If a man had to live on potatoes alone, he must eat many pounds weight daily in order to obtain flesh-formers enough to do even moderate work. The Irish, who do live on potatoes, add buttermilk to supply what is wanting, and even so consume immense quantities of vegetables. Potato, however, besides starch and water, contains much ash or salt, and is for that reason an excellent anti-scorbutic. It is a strange fact that many English people, from one week’s end -to another, eat no vegetable except potato, an exotic, acclimatised here at the icost of much pains and perseverance. The potato belongs to the order Solanaceae, to which also belong some of the deadliest poisons 'we possess, and also contains a poisonous principle known as solanine. Potatoes that have been frozen rapidly decompose, because, owing to the freezing of the water that they contain, the cells are burst and broken. They also deteriorate it they are allowed to sprout. Some or all of the starch is changed to dextrine, a gummy substance with a sweetish taste, which no longer assumes a mealy appearance on boiling as does a starchy potato. The waste in boiling is much less if the tubers are boiled in their skins, which are of a cork-like substance impervious to water. There is also considerable waste in peeling potatoes, owing to the fact that the least watery and most albuminous part of the tubers lies immediately under the skin. It is said that one seventh of every potato is wasted by the common method of cooking. Potato starch is largely used to adulterate other farinaceous prepara- tions, as it is the cheapest form of starch. It is, however, stated that it turns watery sooner than other starches if allowed to stand after it is cooked. Vegetables 0! the Olden Tlme.-Not only potatoes, but many other vegetables now common, were unknown to our forefathers even a few centuries back, and the fruits were very difierent to those at present produced in England. The following extract, from Professor T horold Rogers' well-known work on the History of Prices, serves to show the then existing state of things. “ The manor house possessed a garden and orchard. But the former was very deficient in vegetables. The householder oi the thirteenth and fourteenth centuries grew onions and leeks, mustard, and garden or green peas. He probably possessed cabbage, though I have never 808 HOUSEHOLD MANAGEMENT found either seed or plants quoted. Apples, and sometimes pears, are mentioned as part of the orchard produce, but we read of no plums except once of damsons. A regular part of the produce of the orchard was cider, and its low price seems to suggest that it was made in con- siderable quantities. Crabs were collected in order to manufacture verjuice—an important item in mediaeval cookery. Bees, though honey was dear, and wax very high priced, do not seem to have been commonly kept. “ Scurvy in its most violent forms, and leprosy, modified perhaps by the climate, were common disorders, for, as has often been said. the people lived on salt meat half the year, and not only were they without potatoes, but they do not appear to have had other roots now in com- mon use, as carrots and parsnips. Onions and cabbage appear to have been the only esculent vegetables. It will be found that nettles (if we can identify those with urticae) were sold from the gardem Spices, the cheapest of which was pepper, were quite out of their reach. Sugar was a very costly luxury, and our forefathers do not appear, judging from the rarity of the notices, to have been skilful in their management of bees.” Value of Vegetable Foot—If potatoes are watery, most of the roots and tubers we have now to consider are even more so. Out of every :00 lbs. of potatoes, 75 lbs. are water; out of every 100 lbs. of carrot, 891bs.; of turnips, 92 lbs. ;of the artichoke, 80 lbs. ; of onion,91 lbs. ; of the 8 or 10 1b. that remain, there is sometimes starch, sometimes an analogous substance known as inulin, and there are r or 2 lbs. of albumin- oids. In all, too, there is a considerable amount of cellulose and dey fibre, both of which are indigestible. We must ascribe their chief value to the salts they contain and to the value of variety in food. They also introduce into the system some water, necessary for digestion and assimilation. It is much to be regretted that, by the manner of cooking vegetables that prevails in this country, a great part of these salts is dissolved in water and thrown away, only the vegetable itself being eaten. All vegetables are best when they are grown quickly, in which case they have less woody fibre. Sometimes light is excluded, for light leads to the development of chlorophyll, and also of the char- acteristic principle of the plant, which is often unpleasantly' pungent and occasionally unwholesome. Fresh Vegetables.--All green vegetables should be as flesh as possible. A large number of those sold in towns are plucked days before, full of sap, and stacked in heaps under circumstances the most favourable to fermentation, and sufliciently accounts for the unpleasant results often experienced after eating cabbages, etc., in such a state. Dried Vegetables.—-Many vegetables are now sold dried and compressed. Sliced carrots, turnips, cauliflowers, etc., suitable for julienne soups, or stews, are often useful to the housewife when such vegetables are out of season and dear, and also when economy of time is necessary, VEGETABLES. iv. ,.,\,.n ‘ , w, IKEI$§.EII 0v!) . 5., Shallots, Mushrooms, Leek, Parsnip, Horse-radish, Carrots, Sea-kale, Cucumber,Sorrel, Tarragon, Celery, Mustard, Cress. I) D* S! DRESSED VEGETABLES. w! “ Q‘”' a VI.‘ ‘ ‘5 I I. Y -‘ .‘ ‘ “as. ‘P ~ 3‘4; .3‘1. 'w‘a r‘ I". I. Wafer Potatoes. 2. Spinach Soufiiés. 3. Stuffed Tomatoes. 52 GENERALl OBSERVATIONS ON VEGETABLES 809 but they are net as well flavoured as the fresh vegetable. Granulated potato, sold in packets, is a preparation that is useful in the same way. It only requires to have boiling water poured on it, and in ten minutes is ready to serve as mashed potato, or to be made into fn'tters, etc. Potatoes, like other vegetables, however, are now sliced, and “ eva- porated '* or dried. Pulses afford the most nourishing food that we know. Lentils, beans, and peas in. point of nourishment stand in the order in which we have placed them, though very near together, lentils heading the list with 14 per cent. of water and 24 per cent. of Casein. The well- known Ravelenta Arabica contains lentil flour, generally mixed with barley or other meal, and salt. But it is sold at many times the price of any of its ingredients. The celebrated sausage served out to the German troops during the war of 1870—713, Was made of peas, bacon and onions. Each one weighed a pound, and could be made into soup or eaten in sausage form. They were easily' carried and kept, and contained the requisite proportions of the various kinds of food, bub we are told that the men tired of it in a few days. It appears to be the fact that the pulses cannot be used as the only flesh-forming food, and taken even in moderation they disagree with some persons. Gener- ally, however, they are relished if so prepared that the tough skin is removed, and for this reason there is no way of cooking them more suitable than as purée soups, where they require for nourishment's sake no addition of meat, owing to the amount of albuminoid, which is far greater than in meat itself. They do require added fat. Green peas are more digestible, but less nourishing, than dried or even than full-grown peas, which require prolonged boiling to make them diges- tible. Bi-carbonate of soda, usually added to green vegetables to preserve the colour, at the Same time softens the cellulose. Conse~ quently it is a useful addition to old green peas, or to any of the dried pulses. Many varieties of dried beans are sold, and all, Considered as food, have much the same value. French beans are eaten in an unripe state, pod and young seeds together, in which state they more nearly approach to other green vegetables than to the dried pulses. Lentils are of two kinds, the orange-coloured Egyptian and the browner German lentil. The former is cheaper, the latter better flavoured. Pea and lentil flour is often adulterated with other flour, which diminishes its food value. Salads generally contain no flesh-forming or heat-giving material, but they are valuable because they introduce into the system large quantities of saline matter, which is generally removed. from vegetables in the process of cooking. Their Value in this way to the poorer in-» habitants of our towns is scarcely td be over-rated. Sufficient care is not, however, always bestowed upon cleansing them, and there is 810 HOUSEHOLD MANAGEMENT no doubt that parasitic animals are sometimes introduced into the human body through such negligence. They need to be freshly gathered in order to be wholesome, although they may regain some of their crispness if the stalks are freshly cut and placed under water. Many salad plants contain some essential oil, to which their character~ istic flavour and odour are due. Lettuce has, besides, a small quantity of mild narcotic, the effects of which may occasionally be observed. Fungi are comparatively little used in this country, although they are plentiful and highly nutritious. Only three kinds are commonly considered as good for food, and of these only one can be said to be usually eaten. These are the mushroom, agaricus campestris; the morel, morchella esculenta; and the truffle, tuber cibarium. N o doubt there are many other edible kinds, but the prejudice against them is strong, and the difficulty of distinguishing between edible and poisonous kinds prevents these foods from being more generally utilized. It seems, too, as if even the edible kinds might become poisonous under certain special conditions. Mushrooms contain much nitrogen and also much fat, and they are less watery than most of the vegetables of which we have spoken. Llchens have not often been used as food. Iceland moss is used as a food for invalids, and is nourishing. It grows where nothing else will grow, on barren rocks in northern latitudes. Seaweeds are occasionally employed as food in England. Irish moss, or carra geen, is given in the form of soups and jellies to consumptive patients, and is also used commonly as a food in some places. In 100 lbs. of the moss there are only 19 lbs. of water and glbs. of albumin- oids, so that it is among the most nourishing vegetable foods we have. Laver, tangle, or red ware, and pulse, are also collected and eaten in pickle, or as a substitute for other boiled vegetables. LITTLE KNOWN VEGETABLES There are many delicious vegetables which may be procured without much difficulty, and yet hardly seem to be known to the average housewife. Notwithstanding this, we so often hear the cry for greater variety. To these really anxious to extend their list of nourishing and appetising viands we can recommend sorrel, scorzonera, sweet potato, and maize (all of which may be grown in England), yams, egg-plants, and custard apples. Sorrel is not much used except as a flavouring herb for soups, but if carefully picked, washed, thoroughly boiled, then beaten and passed through a sieve, and served whipped with butter or cream, it rivals spinach, especially as an accompaniment to veal or poached eggs. It is a most wholesome vegetable, and can be grown easilyJ Scorzonera is a long black root, with a white in- terior; boiled and served with melted butter, it possesses a pleasant mucilaginous flavour. It is an Italian root, but flourishes here. Sweet potatoes deserve to receive more intelligent attention in GENERAL OBSERVATIONS ON VEGETABLES 811 the kitchen. They can be served up like Jerusalem artichokes. Maize, although it will hardly ripen in these islands, except in an exceptionally hot summer, can be cultivated in the south- ern counties and in sunny sheltered spots. It is a very grace- ful plant, and the cobs reach sufficient maturity to furnish the “ green-pea " maize. Riper cobs are imported from the Continent and the Canaries. There are many hundred varieties of maize, the grains ranging from soft pulp of almost pure white, through difierent stages of yellow, to a blood red and a purple black. The most useful kinds are the sweet yellow. The grains when full-sized and just turning yellowishsgreen, may be removed from the cobs and treated like green peas, or the cobs may be stewed ; when the grains have turned yellow and begin to harden, the cobs may be roasted, sprinkled with pepper and salt, and basted with oiled butter. Yams are very delicious; they grow to a large size, and are now imported irom the West Indies. They may be roasted, or treated like artichokes. Custard apples also reach us in fine condition from the West Indies, and should be served in the same way as vegetable marrows. Egg plants (the much-prized bringauls of India) are imported from the Continent and the Canaries. They possess a delicate flavour, a large amount of nourishing sub- stances, and may be cooked in many ways. Pumpkins might also be used more often by town dwellers, both for making purée soups on damp and bleak autumn days, and pies. In certain country dis- tricts the young shoots of hops are treated like asparagus with very satisfactory results. In Provence the midribs of beet leaves are peeled, dipped in egg batter, and fried. They make a dainty dish. So do the male flowers of the vegetable-marrows, stuffed with parboiled rice, mixed with a little cheese and shredded meat, and then stewed gently in gravy. RECIPES FOR COOKING VEGETABLES. CHAPTER XXX The time vegetables take to boil depends on their age. Young vege- tables with tender fibres will, as a rule, cook in about 20 minutes, whereas those fully matured, and consequently containing a relatively larger amount of fibrous, substance, will average no less than 40 minutes. The colour of green vegetables may be preserved by adding a little soda to the water in which they are boiled. The discoloration is due to hard water holding in solution a certain amount of lime, which is destroyed by the addition of a little soda, thereby softening the water and preserving the colour of the vege- tables. As soon as the vegetables are sufficiently cooked they should be removed from the saucepan and drained, otherwise they absorb water, lose some of their flavour, and become discoloured. GENERAL RULES FOR BOILING VEGETABLES. All vegetables should be put into boiling water, to which salt should be added in the proportion of I tablespoonful to 2 quarts of water. The salt greatly improves the flavour of the vegetables, and it also raises the boiling point of the water, thus tending to preserve their colour. Plenty of water should be used for green vegetables, and a little soda to soften the water and counteract the hardening efiect oi the salt. All vegetables must be kept boiling, but Jerusalem artichokes, vegetable marrows, and others of a similar character, must be boiled more gently than cabbage and other greens, otherwise they may break. As soon as the vegetables are sufficiently cooked the water should be drained from them, for some are liable to break, and one and all become watery when kept in the water after they are done. They may, however, be covered with a cloth, and kept hot in a colander placed over an empty iron saucepan for a consider- able time without injury. GENERAL RULES FOR STEWING VEGETABLES. The long, slow process of stewing is not oiten applied to green vege- tables, for it would destroy their colour, but celery, celeriac, salsify, and cardons are frequently stewed, the method being peculiarly adapted to them when old. Very little stock or water should be used, and the vessel containing these vegetables must be kept closely covered to prevent the escape of the steam, which helps to cook them. I435.-—ARTICHOKES, BOILED. (Fr.--Artichauts au Naturel.) “stadium—r3 Globe artichokes, salt, Hollandaise or other suitable sauce. m RECIPES FOR COOKING VEGETABLES 813 Methods—Wash the artichokes in several waters, cut off the stems, and, if necessaryg trim the leaves. Put them into boiling water, add about I teaspoonful of salt to each quart of water, and if the water be hard, pr the vegetable old, also add a piece of soda, the size of a Spanish nut. Keep the saucepan uncovered, and boil quickly from 2 5 to 30 minutes, or until the vegetables are tender. Drain well, and serve with Hollandaise, white, or other suitable sauce, or, if preferred, oiled butter. Tlme.-—From 2 5 to 30 minutes. Average Cost, from 3d. to 6d. each. Seasonable, from July to October. Commie, on Couroem Puma—This natural order is the most extensive and universally distributed of herbs and shrubs. The flowers are monopetalous, and from the form of its corolla are divided into three natural groups or sub-orders : Tubuhflome, labs'ats'flome, and Ls'guh'florar; the last comprises plants belonging to this order, which grow in colder and temperate climates, and the former tropical and extra-tropical plants. Included among the Compositae are many familiar and useful plants, as the daisy, dandelion, aster, chicory, lettuce, artichoke, arnica, chamomile, etc. r436.-—ARTICHOKES, FRENCH METHOD OF COOKING. (FL—Artichauts aux Fines Herbes.) Ingredients.—Globe artichokes, a small bunch of savoury herbs, salt, oiled butter. Method.-Prepare the artichokes as directed in the preceding recipe. Place them in boiling water, add the herbs and a little salt, boil until tender, then drain well, and serve with oiled butter. ‘ Tlme.--To cook the artichokes, 25 to 30 minutes. Average Cost, 3d. to 6d. each. Allow i a large artichoke or 1 small one to each person. Seasonable from July to October. r437.-—ARTICHOKES, FRIED. (Fr.—Artichauts Frits.) Ingredients.—6 artichokes. For the batter : 2 tablespoonfuls of flour, 2 tablespoonfuls of milk, I tablespoonful of salad-oil, t egg, salt. Method.--Trim and boil the artichokes as in the preceding recipe. When they are quite tender take them up, remove the fibrous internal part, called the “ choke," and divide the bottoms into 3 or 4 pieces, according to size. Mix the flour, salt, salad-oil, milk and yolk of the egg smoothly together, and let it stand for a time. When ready to use, beat the white to a stiff froth, and stir it lightly into the batter. Have ready a deep pair of boiling fat, dip the pieces of artichoke into the batter, take them out on the point of a skewer, drop them into the fat, and fry light-brown. Garnish with fried parsley, and serve with white sauce. 'l‘lme.--2 5 to 30 minutes to boil the artichokes; 5 to 7 minutes to dry them. Average Cost, from rs. rod. to 3s. Sumclent for 5 or 6 persons. Seasonable from July to October. Cones-nos“ Pumas-us ormAnncnon.-Thesearein r,ooo parts—starch, 3o; albumen, to; saccharine matter :48; gum, 1:; fixed oil, 1; woody a is; inorganic matter, 27; water, 770. The constituents, however, vary with the diflerent plants the character of the soils in which they grow. 814 HOUSEHOLD MANAGEMENT F438.—ARTICHOKES WITH MUSHROOM SAUCE. (Fr.--Artichauts aux Champignons.) lngredlents.--3 or 4 Globe artichokes, 1} a lb. of mushrooms, 5» a pint of white sauce, No. 223, 1 oz. of butter, pepper and salt. Method.—,-Trim the artichokes, cut them into quarters, and boil them hntil tender in slightly salted water; Melt the butter in a stewpan, peel and trim the mushrooms, fry them very gently for about 15 minutes, then add the white sauce, salt and pepper to taste, and Stir the ingredients until they boil. Drain the artichokes, arrange them on the dish in a circle, with the leaves outwards, and pour the mush- room sauce in the centre. Tiara—From 30 to 40 minutes, to boil the artichokes. Average Cost, about 2s. 6d. Sumelent for 8 or to persons. Seasonable from July to ctober. 1439,-—-ARTICHOKES, JERUSALEM, BOILED. (Fr.—Topinambours au Naturel.) Ingredients—I} to 2 lbs. Jerusalem Artichokes, vinegar, salt, water, white sauce or melted butter sauce (see Sauces). Method—Wash the artichokes and peel them, put them at once into the vinegar and water to preserve their colour. Have ready a saucepan of boiling water, to each quart allow a heaped teaspoonful of salt and a teaspoonful of vinegar, put in the artichokes, and boil gently for about 20 minutes. They should be tried frequently after a 1- of an hour, as they are apt to break and become discoloured if overcooked. Drain well, and serve in a hot vegetable dish, with the sauce poured over. Tlme.--About 20 minutes. Average Cost, 2d. or 3d. per lb. Seasonable from October to June. Use or run JERUSALEI ARTICROKl.—Thi8 tuberous rooted plant, with its leafy stem, from four to six feet in height, affords excellent fodder for cattle. The tubers are also used as a nutritious yculinary vegetable. The fibres of the stem can be separated by maceration, and manufactured into cordage or cloth; an operation carried en in some parts of the north and west of France. The leaves .form a convenient material for the packing of fruit. One drawback to the cultivation of artichokes in gardens is that if the soil is favourable to them, they spread rapidly, and are difficult to keep within bounds. The artichoke is s pleasantly flavoured and nourishing vegetable. I440.—ARTICHOKES, JERUSALEM, FRIED. (Fm—Topinambours Frits.) Ingredients—Jerusalem artichokes, frying-batter. Methods-e-Prepare and parboil the artichokes, cut them into rather thick slices, and season well with salt and pepper. Make the batter as directed in recipe No. 1437, dipin the slices of artichokes, fry them until nicely browned in hot fat, and drain well. Garnish with crisply'fried parsley, and serve as hot as “possible. Tlme.--To parboil the artichokes, 20 minutes after the water boils; to fry them, 6 or 7 minutes. Average Cost, ad. to 3d. per lb. Seasonable from October to June. RECIPES FOR COOKING VEGETABLES 81$ 144I.—ARTICHOKES, JERUSALEM, FRIED. (Fr.—Topinambours Frits.) (Another Method.) Ingredients—Artichokes, frying-fat or oil, salt and pepper-. Method.—Wash and peel the artichokes, drain them thoroughly, and cut em into thin slices. Have ready a deep pan of hot iat or oil, and try the slices in a basket, a few at a time. Drain well, sprinkle with salt and pepper, and serve them as hot and as crisp as possible. Tlme.-About 20 minutes, to fry the artichokes. Average Cost, 2d. to 3d. per lb. Seasonable from October to June. r442.--ARTICHOKES, JERUSALEM, MASHED. (F r.--—Purée de Topinambours.) Ingredients—4 lbs. of artichokes, I oz. of butter, 2 tablespoonfuls of cream, salt and pepper. Method.--Wash, peel, and boil the artichokes in Lthe same manner as potatoes. Drain well, rub them through 'a fine sieve, lreplace them in the stewpan with the butter, cream and pepper, stir over the fire until the purée is quite hot, then serve. Tlme.---From 30 to 35 minutes. Average Cost, from 2d. to 3d. per lb. Seasonable from October to June. r443.--ARTICHOKES, JERUSALEM, WITH WHITE SAUCE. (Fr.-—-Topinambours, Sauce Blanche.) Ingredients.--2 lbs. of artichokes, I quart of water (about), 1 heaped teaspoonful of salt, I teaspoonful oi vinegar, } a pint of white sauce. Method.—-Wash, peel, and trim the artichokes to a cone shape. Add the salt and vinegar to the water when boiling, put in the arti- chokes, and boil for about 20 minutes. Drain well, serve in a hot vegetable dish, and pour over the hot white sauce. Tlme.-—About 20 minutes. Average Cost, from 2d. to 3d. per lb. Seasonable from October to June. Ta: Isnvsautu ARflCHOII.—(Fl'. topinambour) This well-known Ellant, which derives its name from the Italian gs'msolc, s sunflower. was introduced into England the sixteenth century. Its tubers are cultivated not onl as a garden vegetable, but also as an agricultural crop. By man; it is much esteemed as an escu ent vegetable, when cooked in various ways, and domesticated snima eat both the fresh foliage and the tubers with much relish. I444.-—ASPARAGUS, BOILED. (Ff.-—Asperges an N aturel.) Ingredients.-r bundle asparagus, salt, water, toastJ Method.--Scrape the white part of the stems, beginning from the head, tie them into bundles of about 20 each, keeping all the heads in one direction. Cut the stalks evenly, and keep .the asparagus in cold water until it is time to cook it. Have ready a saucepan of. boiling water, add a heaped teaspoonful of salt to each quart of water, put' in the asparagus, and boil gently for about 20 minutes, or until tender. 816 HOUSEHOLD MAN AGEMENT‘ Dish on toast, and serve with Hollandaise, "white, or other suitable sauce, or, if preferred, oiled butter. Tlme.-About 20 minutes. Average Cost, from as. to 3s.6d Fper 100 heads. Seasonable from April to July. Asnnous (Fr. es9erges).—'Ihis plant, which belongs to the nattn'alorderLa'Js'acm, is a native of Great Britain. It is found growing on various parts of the sea coast, and in the tens of Lincolnshire, but it is smaller h size than the cultivated plant. At Kyuance Cove, in Cornwall, there is a rocky island called “ Asparagus Island,” from the circumstance that this plant was once cultivated there. Asparagusisraisedfromseed and theplantsareumallyallowedtoremainin thegroundforthree years before being out, after which they yield an annual supply. r445.—ASPARAGUS WITH EGGS. (Fr.—Asperges aux Oeufs.) Ingredients.-- 50 heads of asparagus, 1 pint of milk (or equal quantities of milk and water), I large head of lettuce finely-shredded, t medium- sized onion parboiled and cut into small pieces, 1 bay-leaf, 2 or 3 sprigs of thyme, I} ozs. of butter, the yolks of 2 eggs, 2 tablespoonfuls of flour, 1 teaspoonful of lemon-juice, salt and pepper, 6 or 8 nicely poached eggs. Method.—Cut off the tops of the asparagus, and keep them in cold water until wanted. Bring the milk to boiling point, put in the stalks of the asparagus, lettuce, onion, bay-leaf, thyme, and salt, simmer gently for about 20 minutes, then rub through a fine sieve. Melt the butter in a stewpan, stir in the flour, cook slightly, then add the pureé of vegetables, the milk in which they were cooked, and stir the mixture until it boils. Cool slightly, then add the yolks of eggs, and cook gently until they thicken, stirring meanwhile. Prepare the asparagus tops by boiling them from 10 to 15 minutes, and peach the eggs and trim them to a nice round shape. Add the lemon-juice to the puree, season to taste, pour it down the middle of a hot dish, arrange the eggs on either side, and garnish the top of the purée in the space between the two rows of eggs with the asparagus points. Tlme.--About 40 minutes. Average Cost, from 3s. 9d. to 4s. 6d. Seasonable from April to July. I446e—ASPARAGUS, FRENCH STYLE. (FL—As- perges a la Bonne Femme.) lngredients.-—r bundle or 100 heads of asparagus, 1 pint of milk (or equal quantities of milk and water), 1 head of lettuce finely shredded and cut into short lengths, r medium-sized onion parboiled and finely- chopped, 1 bay leaf, one sprig of thyme, I} ozs. of butter,a table- spoonfuls of flour, the yolks of 2 eggs, I teaspoonful of lemon-juice; salt and pepper, croutes of buttered toast or fried bread, chopped parsley, strips of cucumber. Method.-+Wash and trim the asparagus, and tie it into 3 or 4 bundles. Bring the milk to boiling point, put in the asparagus, lettuce, onion, RECIPES 'FOR COOKING VEGETABLES 817 bay-leaf, thyme, and salt, and simmer gently for about 20 minutes. Drain the asparagus well, out off the points and the edible parts of the stalks, and keep them hot. Strain the milk and return it to the stew- pan, add the butter and flour previously kneaded together, and stir until a smooth sauce is obtained. Beat the yolks of eggs slightly, add them to the sauce, and stir until they thicken, but do not allow the sauce to boil, or the yolks may curdle. Season to taste, and add the lemon-juice. Pile the asparagus on the croutes, cover with sauce, garnish with strips of cucumber, and a little chopped parsley, and serve as a vegetable entremet, or as an entrée for a vegetarian dinner. Tlme.--From 30 to 40 minutes. Average Cost, 5s. 6d. to 75. Season- able from April to July. Mrnrcnuu. usus or ASPARAGUS.-—N0t only is'thls plant valuable as a wholesome and nutritious vegetable, but it tguesses diuretic properties, due to the presence of a crystalline substance. which is also found in to and lettuce. The chemical analysis of its juice shows the presence of a uliar crystallizabe principle called aspargin, albumen, mannits, malic acid, and certain salts 'he cellular tissue contains a substance analogous to sage. I447,—-ASPARAGUS, INDIAN STYLE. (Fr.—Asperges a l’Indienne.) lngredlents.—Asparagus, curry sauce (see Sauces, No. 241). Method.--Prepare, cook and drain the asparagus (see Asparagus, Boiled), and serve with a little curry sauce, either poured over the points, or handed round separately. r448.-—ASPARAGUS POINTS, OR PEAS. (Fr.—Pointes d’Asperges.) lngredlents.-—Green asparagus, oiled butter, pepper. Method.--Cu.t the points and the tender green parts of the aspara- gus into short pieces, place them in slightly-salted boiling water, and cook gently from 5 to 10 minutes, according to size and age. Drain well, put the asparagus into a stewpan containing a little oiled butter, sprinkle with pepper, toss over the fire for a few minutes, then serve either as a garnish or vegetable. It is a mistake to add anything that will impair the delicate flavour of the asparagus, but sometimes a little chopped shallot and parsley are fried in the butter before putting in the asparagus; and the dish may be still further varied by stirring in, just before serving, either a few tablespoonfuls of good white sauce, or z or 3 tablespoonfuls of thick cream and a yolk of egg. 'l‘lme.—To boil the asparagus, from r 5 to 20 minutes. Average Cost, 2s. 6d. to ,los. 6d. per 100. Allow 100 points for 6 or 8 persons. Seasonable from April to July; obtainable from January. 1449. ASPARAGUS PUDDING. (Fr.--Pouding d’Asperges.) Ingredients-{- of a pint of asparagus points,4 eggs, 2 tablespoonfuls 818 HOUSEHOLD MANAGEMENT of flour, r tablespoonful of very finely-minced ham, 1 oz. of butter, pepper and salt to taste, milk. Method.—Cut up the nice green tender parts of asparagus, about the size of peas, put them into a basin with the eggs, which should be well beaten, and the flour, ham, butter, pepper and salt. Mix all these ingredients well together, and moisten with sufficient milk to make the pudding of a consistency of thick butter. Put it into a pint buttered mould, tie it down tightly with a floured cloth, place it in boiling water, and let it boil for 2 hours. Turn it out of the mould on to a hot dish, and pour plain melted butter round, but not over the pudding. Tlme.—-2 hours. Average Cost, about 3s. 6d. Sufficient for 3 or 4 persons. Seasonable from April to July. r450.--ASPARAGUS ROLLS. (Fr.—-Petits Pains aux Asperges.) Ingredients—50 heads of asparagus, 6 imall French rolls, #5 a pini of milk, 1 oz. of butter, 1 oz. of flour, the yolks of 2 eggs, salt and Pepper- Method.-Remove the crust from the bottom of each roll, scoop out the inside, and, if convenient, fry them in hot fat, if not, crisp them in the oven. Boil the asparagus in the usual way, then cut off the points and keep them hot, and rub the stalks through a fine sieve. Heat the butter in a stewpan, stir in the flour, and cook slightly, then add the milk, and stir until boiling. Put in the purée of asparagus and yolks of eggs, season with salt and pepper, and stir by the side of the fire until the mixture thickens, but it must not be allowed to boil or the eggs may curdle. Fill the rolls, piling the preparation rather high, garnish the top of each one with asparagus points, and serve as a vegetable entremet, luncheon dish, or vegetarian entrée. Tlme.--About 40 minutes. Average Cost, from 3s. to 4s. Seasonable from April to July. I451.--BEANS, FRENCH, BOILED. (Fr.—Haricots Verts au Naturel.) Ingredients.-French beans, salt. Method.-~Cut ofl the heads, tails, and a thin strip on each side of the beans, so as to remove the string. Cut the beans in a slanting direction into slips, and, as they are cut, drop them into cold water. Have ready a saucepan of boiling water, add 1 heaped teaspoonful of salt to each quart of waterl and a small Piece of Soda if the beans are old. Put in the beans, keep the saucepan uncovered, and boil briskly from r 5 to 25 minutes, according to age. Drain well, sprinkle with pepper, then serve. RECIPES FOR COOKING VEGETABLES 819 Tlme.—To boil the beans, from I 5 to 2 5 minutes. Average Cost, from 3d. to rs. per 1b., according to season. Seasonable from July to October. Till Gowns Bum—It is much esteemed in Germany, but is little known in England. It is sown earl in June, and becomes a bright golden hue in September. It should hang on the plant until ectly ripe. Both the pod and bean are eaten, and have a delicious taste. r452.-—BEANS, FRENCH METHOD OF COOKING. (Fr.--Haricots Verts, a la Maitre d’H6tel.) Ingredients—2 lbs. of French beans, 2 ozs. of butter, the juice of i a. lemon, a dessertspoonful of finely-chopped parsley, Salt and pepper. Method.—Cut and boil the beans as in the preceding recipe; when tender drain them into a stewpan, and shake over the fire until the greater part of the moisture has evaporated. Add the butter, parsley, lemon-juice, season well with salt and pepper, toss over the fire for a few minutes, then serve. Tlme.--From 20 to 30 minutes. Average Cost, from 2d. per lb. Season- able from July to October; obtainable all the year. Onions arm Vamn-rras or ran Bane—It is uncertain from what region the bean was introduced into other countries; probabl it first came from Asia. The bean was cultivated in ancient Egypt, and in Europe and Asia m time immemorial, and it has been long known in Britain. Its numerous varieties may be included under the general divisionsQ-the white or garden-beans, and the grey or field-beans. 0f the former, are the Windsor the Mazagan, and long pod; of the latter, the arse-bean, and the small or ticks, are the principal sorts. New varieties are produced in the Isms manner as in other plants. r453fl-BEETROOTS, BAKED. See Beetroot, Boiled. Recipe No. 1454. I454.-—BEETROOT, BOILED. (Frs—Betterave au Naturel.) Ingredients.-—Beetroot, boiling water. Method.---When large, young and juicy, this vegetable makes a Very excellent addition to winter salads, and may easily be converted into an economical and quickly-made pickle (see Pickles). Beetrooh is more frequently served cold than hot: when the latter mode is pres ferred, melted butter should be sent to table with it" Beetroot may also be stewed with button onions, or boiled and served with baked onions. Wash the beets thoroughly, but do not prick or break the skins before they are cooked, or they will lose some of their beautiful colour in boiling. Put them into boiling water, and; let, them boil until tender, keeping them well covered. If the beets are to be served hot, rub off the peel quickly, cut the beet into thick slices, and send to table with melted butter. For salads, pickle, etc.,let the root cool, then peel by rubbing,1 and cut into slices. Timer-Small beetroot. it to 2 hours; large, 2* to 3 hours. Average Cost, id. to 3d. each. Seasonable, at any time. 820 HOUSEHOLD MANAGEMENT Nola—In boiling beetroot great care must be taken not to damage the skin otherwise it will “ bleed,” becoming white and tasteless. Should the skin be accidentally broken it is better to bake them in a moderate oven, previ- Ously covering the damaged parts with a. little flour paste. Bsnaoor (Fr. bdterm).-'Ihe geographical distribution of the natural order, Chompeds'aem, to which the beetroot belongs, is most common in extra tropical and temperate regions where such plants as weeds, frequenting waste places, and on marshes by the sea shone. They are characterized y the large quantity of mucilage, sugar, starch, and alkaline salts which are found in them. Many are used as pot-herbs. and some are medicinally valuable as vermifuges and emetics. The root of the red beet is very wholesome and nutritious. From the white beet sugar is obtained, and the manufac- ture of beet-sugar is an important industry in France, Germany Belgium, Holland, and other countries. Excellent beer is produced from the beet, which also yields a spirit of good quality. r455.--BEETROOTS, srswsn. See Beetroot, Boiled. Recipe No. 1454. r456.—BROAD, OR WINDSOR BEANS. (Fr.--Féves a la Maitre d’H6tel.) lugredlents.--r peck broad or Windsor beans, salted water, parsley sauce (see Sauces). Method.—This favourite vegetable to be nice should be young and freshly gathered. After shelling the beans, put them into boiling water, salted to taste, and boil rapidly until tender. Drain them well in a colander ; dish, and serve separately a boat of parsley sauce. Boiled bacon often accompanies this vegetable, but should be cooked separately. This dish is usually served with the beans laid round the bacon, and the parsley butter sauce in a tureen. Beans also make an excellent garnish to a ham; when used for this purpose they should have their skins removed. Tlme.--Very young beans, 15 minutes; when of a moderate size, to to 2 5 minutes, or longer. Average Cost, unshelled, 6d. to rod. perpeck. Allow 1 peck for 6 or 7 persons. Seasonable in July and August. I457.—BROAD BEANS, WITH PARSLEY SAUCE. (Fr.--Féves a la Poulette.) Ingredlents.—2 pints of broad beans, } a pint of stock, a small bunch of savoury herbs, including parsley, a small lump of sugar, the yolk of 1 egg, i of a pint of cream, pepper and salt to taste. Method.-Procure some young and freshly gathered beans, and shell sufficient to make 2 pints; boil them, as in the preceding recipe, until nearly done, then drain them and put them into a stewpan, with the stock, finely—minced herbs, and sugar. Stew the beans until they are perfectly tender and the liquor has reduced a little, then beat up the yolk of an egg with the cream, and add this to the beans. Let the whole get thoroughly hot, and, when on the point of simmering, serve. Should the beans be very large, the skins should be removed previously to boiling them; they are, however, more quickly removed after they are boiled. RECIPES FOR COOKING VEGETABLES 821 'l‘lme.-Io minutes to boil the beans, 15 minutes to stew them in the stock. Average Cost, unshelled, 6d. to red. per peck. Sufficient for 5 or 6 persons. Seasonable in July and August. I458.--BROAD BEANS, WITH SPANISH SAUCE. (Fr.——Féves a l’Espagnole.) Ingredients—1} pints of shelled beans} of a pint of good brown stock, 4} a glass of sherry, 1 oz. of butter, 1 oz. 0t flour, t small onion finely chopped, I teaspoonful of finely-chopped parsley, 6 or 8 button mush- rooms, ! bay-leaf, 2 or 3 sprigs of thyme, salt and pepper, lemon- Juice. Method.—Shell the beans, put them into boiling water, boil rapidiy for 6 or 7 minutes, then drain, and remove the skins. Have the stock ready boiling in a stewpan, add to it the beans, onion, thyme, and bay- leaf, season with salt and pepper, and simmer gently from 20 to 30 minutes, according to the age of the beans. Meanwhile fry the mush- rooms for a few minutes in the hot butter without browning, then trans- fer them to the stewpan containing the beans. Add the flour to the butter, cook over the fire until it acquires a nu t-brown colour, then strain in the stock from the other stewpan, and stir until a perfectly smooth sauce is obtained. Season to taste, add the parsley, sherry and lemon- juice, the beans and mushrooms, and when thoroughly hot, serve. If liked, the dish may be garnished with tiny rolls of crisply-fried bacon, croutes of fried bread, or potato croiites (see recipe No. 1576). The sherry and mushrooms may be omitted, and the dish would then be Broad Beans with Brown Sauce. Vegetarians could substitute vegetable stock or milk for the meat stock. Tlme.—From 35 to 40 minutes. Average Cost, 18. to 18. 3d. Sumclent for 6 or 7 persons. Seasonable in July and August. I459.——GOLDEN BEANS. See Lima, or Butter Beans. Recipe No. 1525. 1460.—-BROCCOLI, BOILED. Ingredients.—Broccoli. To each } gallon of water allow 1 heaped tablespoonful of salt. Method.—-Strip off the dead leaves, and cut off the inside ones level with the flower, cut off the stalk close to the bottom, and put the broccoli into cold salt and water, or vinegar and water with the heads downwards. Let them remain for about i of an hour, then put them into a saucepan of boiling water, salted in the above proportion, and keep them boiling gently with the stalk upwards and the saucepan uncovered. Take them up with a slice the moment they are done; drain them well, and serve with a tureen of melted butter, a little of which should be 822 HOUSEHOLD MANAGEMENT poured over the broccoli. If left in the water after it is done, the broccoli will break, its colour will be spoiled, and its crispness lost.~ If boiled too fast they break. Tlme.-Small broccoli, 10 to I 5 minutes; large broccoli, 20 to 30 minutes. Average Cost, 2d. to 3d. each. Seasonable from October to March. Nola—It is a good plan to place a small piece of toast or crust of bread in the saucepan in which any vegetable of the cabbage tribe is boiled, as this absorbs the unpleasant odour generated during the cooking. Tn KORL-RABI, on Tunmr Cannon—This variety presents a singular development. The stem swells out like a large turnip on the surface of the ground, the leaves shoot from it all round and the top is surmounted by a cluster of leaves. It used when young and tender, the Kohl-rabi is a wholesome and palatable vegetable. r461.—BRUSSELS SPROUTS, BOILED. (Fr.—-Choux de Bruxelles a la Sauce Blanche au Beurre, or, Maitre d’H6te1.) Ingredients.—Brussels sprouts. To each i gallon of water allow I heaped tablespoonful of salt, a very small piece of soda, white sauce No. 222 or parsley butter. Method—Clean the sprouts from insects, wash them, and pick any dead or discoloured leaves from the outsides ; put them into a saucepan of boiling water, with salt and soda in the above proportion; keep the pan uncovered, and let them boil quickly until tender; drain, dish, and serve with a tureen of melted butter: maitre d’hotel sauce is sometimes poured over them. Another method of serving is to toss the sprouts in about I oz. of butter and a seasoning of pepper and salt. They must, however, be sent to table very quickly, for on account of the smallness of the sprouts this vegetable soon cools. Tlme.-From 10 to 15 minutes, after the water boils. Average Cost, 2d. to 3d. per lb. Seasonable from September to March. Savors Aim Bansssss Snows (Fr. choir dz savofe).-—When green kale, or boreoole, has been further improved by cultivation, it develops the headed or hearted type, with blistered leaves: it is then known by the name of savoy, and brussels sprouts. Another of its headed forms, but with smooth, glauoous leaves, is the cultivated garden cab (Boneole dances capihda), with all its varieties of green, red, dwarf, tall, early, late, round, coni , flat, and other varieties. r462.—-CABBAGE, BOILED. (Fr.—Choux an N aturel.) Ingredients.—Cabbages. I?» each 1» gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda. Method—Pick ofl all the dead outside leaves, out off as much of the stalk as possible, and cut the cabbages across twice at the stalk end; if very large, quarter them. Wash them well in cold water, place them in a colander, and drain; then put them into plenty of fast-boiling water, to which have been added salt and soda in the above proportions. Stir the cabbages once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done RECIPES FOR COOKING VEGETABLES 823 take the cabbages up into a colander, place a plate over them, let them thoroughly drain, dish, cutting them into squares- Tlme.—Small young cabbages, r 5 to 20 minutes; large cabbages and savoys, from 30 to 40 minutes. Average Cost, from .rd. each. Seasouable all the year. Tn: Cassaos Truss : rasra ORIGIN.—0f all the 'es of the Crud/mu, those of the genus Brasss'a, are the most important, containing plants which th in themselves and their products, occupy a prominent position in agriculture, commerce, and domestic economy. in many places on the coast of Dorsetshrre, Cornwall and Yorkshire, these grow as a wild plant, with variously indented, much waved, and loosely spreading leaves of a sea-green colour and large yellow flowers. This is the Russia: alarm, the wild cabbage, or oolewort, from which have originated all the varieties of cab- bage, cauliflower, greens, and broccoli. I463.—CABBAGE, BRAISED. (Fr.--—Choux braisés.) Ingredients.--Savoy cabbages, slices of fat bacon, t or 2 onions 1 or 2 carrots, a bouquet-garni (parsley, thyme, bay-leaf), stock, salt and pepper. Method.--Wash, trim and halve the cabbages, cover them with boiling water, adding r tablespoonful of salt. Boil rapidly for 15 minutes, then drain well, and cut away the stalks. Sprinkle carefully with salt and pepper, put 2 halves together, and fasten them securely. Cover the bottom of a stewpan with slices of bacon, put in the cabbages, add the onions and carrots thickly sliced, herbs, and a good seasoning of salt and pepper. Add sufficient stock to nearly cover the cabbages, put on a closely-fitting lid, and simmer gently for 1 hour. When ready, remove the strings, drain well, press dry in a cloth, shape as required, and use as a garnish to an entrée. Time.—Altogether, about 1} hours. Average Cost, cabbages, 2d. cach. Allow 1 small cabbage for 2 persons. Seasonable in winter. I464.—~CABBAGE WITH WHITE SAUCE. (Fr.—-Choux a la Sauce Blanche.) Ingredients.—Cabbage, i a pint of white sauce, or melted butter sauce (see Sauces, Nos. 223 and 202). To each } gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda. Method.-—Pick off all dead or faded outside leaves, out off as much of the stalk as possible, and cut the cabbages across twice at the stalk end; if they should be very large, quarter them. Wash them well in cold water, and drain. Throw them into plenty of fast-boiling water, to which have been added salt and soda in the above proportions. Stir them down once or twice in the water, and let them boil quickly for 8 minutes; have another saucepan with fast-boiling water prepared as above, and throw them into it, and let. them boil for 15 minutes; cast away the water contained in the first saucepan, and fill it as before, remove the cabbages once again into this, and let them boil for 10 minutes if small, for 20 minutes if large. Take up into a colander, drain and press well, and season with pepper. Serve in a hot vegetable dish, out into squares, and pour over the sauce. 824 HOUSEHOLD MANAGEMENT Tlme.-2o to 40 minutes, according to size and age. Average Cost, from rd. each. Seasonable all the year. r465.—CABBAGE, BUTTERED. (Fr.--Choux au Beurre.) Ingredients.--r good cabbage, 2 medium-sized Spanish onions, 1} ozs. of butter, salt and pepper- Method.-Boil the cabbage and onions together, allowing a little longer time to the latter, when the cabbage is young, then drain, and chop finelyi Heat the butter in a frying-pan, put in the vegetables, season well with salt and pepper, fry for 10 or 15 minutes, then serve. If preferred, a tablespoonful each of good gravy and vinegar may be added before serving. Tlme.—About 1 hour. Average Cost, 6d. Seasonable at any time. Tn: Wrrn Casaact, on Couwoar (Fr. shoes Ms).—1hls plant, found on the sea cliffs of Britain, is the original of the cabbage tribe in its simplest and normal form. In this state it is the true collet or colewcrt, althongh the name is now applied to any young cabbage which has a loose and open heart. I466.——CABBAGE AU GRATIN. (Fr.-—Choux an Gratin.) lngredlents.-—r good cabbage, 3 or 4 slices of bacon, r dessertspoonful of grated cheese, I dessertspoonful of breadcrumbs, 1} a pint of white sauce (see Sauces, No. 223), I oz. of butter, salt and pepper. Method.--Wash, trim, and quarter the cabbage, put it into boiling water, add a tablespoonful of salt, and boil rapidly. When } cooked, drain well, chop coarsely, season with salt and pepper, and press into a pudding basin. Place the bacon in a gratin dish, or in any fire-proof dish that may be sent to table, invert the basin on the top, and turn out the cabbage. Cover the surface with the mixed grated cheese and breadcrumbs, put small, pieces of butter on the top, and bake in a moderate oven until lightly brown. Serve the sauce separately. Tlme.—From 40 to 60 minutes. Average Cost, 9d. Seasonable at any time. Guns KALI on Bennett—When colewort or wild cabb is brought under cultivation it be- comes greatly improved, althou it still retains its large, open eaves, and in this term is called green kale, or boreoole. The scienti c name of borecole is Borecole dances capitals, and there are many varieties, both in respect of the form and colour of the leaves, and the height of the plants. Among these are included the thousand-headed, and the cow, or tree cabbage, r467.-—CABBAGE, MINCED. lngredlents.—r cabbage, 3 ozs. of butter, 1 oz. of flour, 2 tablespoonfuls of vinegar, salt and pepper, hard-boiled eggs. 3 Method.--Boil, press the cabbage dry, and chop it finely. Heat the butter in a frying-pan, sprinkle in the flour, mix smoothly, and put VEGETABLES. I. Carrots. 2. Cauliflower with White Sauce. 3. French Beans. VEGETAB LES. r. Boiled Potatoes. 2. Cucumber Stuffed. 3. Green Peas. s4 RECIPES FOR COOKING VEGETABLES 825 in the cabbage. Add salt and pepper to taste, put in the vinegar, stir over the fire for 5 or 6 minutes, then serve garnished with sections of hard-boiled egg. Tlme.--Altogether, from r to 1} hours. Average Cost, 6d. to 8d., exclusive of the eggs. Sumcient for 3 or 4 persons. Seasonable at any time. I468.—CABBAGE, RED, STEWED. (Fm—Chow: au Jambon.) Ingredients.-—r red cabbage, 1 small slice of ham, i an oz. of fresh butter, 1 pint of fresh stock, I gill of vinegar, salt and pepper to taste, l tablespoonful of pounded sugar. Method.—Cut the cabbage into very thin slices, put it into a Btewpan, with the ham cut in dice, the butter, 1} a pint of stock, and the vinegar; cover the pan closely, and let it stew for r hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix the ingredients well together, stir over the fire until nearly all the liquor has dried away, and serve. Fried sausages are usually sent to table with this dish a they should be laid round and on the cabbage as a garnish. Tlme.--Rather more than 1 hour. Average Cost, Is. without sausages. Seasonable from September to January. r469.—CARDOONS, BOILED. (Fr.-—Cardons au Naturel.) lngredlents.—Cardoons, white sauce, salt. Method.—Cut the stalks into 3-inch lengths, remove the prickles, cover with salted boiling water, boil gently for 15 minutes, and drain well. Rub off the skins with a cloth, replace the cardoons in the saucepan, cover them with cold water, add a little salt, and boil until tender. Serve with white sauce. Cardoons may also be cooked according to the directions given for dressing celery, but in all cases they must be blanched before cooking, in order to remove the slimer r47o.-~CARROTS, BOILED. (Fr.—-Carottes au Natu- rel.) Ingredients.—To each } gallon of water allow 1 heaped tablespoonful of salt, carrots. Method.—Cut off the green tops, wash and scrape the carrots, and remove any black specks. If the carrots are very large cut them in halves, divide them lengthwise into 4 pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by piercing the carrots with a skewer or fork, then drain well. Young carrots should be boiled whole. 826 HOUSEHOLD MANAGEMENT Tlma—Young carrots, about i an hour; old ones, from r to 1} hours. Average Cost, young carrots, from 6d. to 8d. a bunch. Seasonable, young carrots from April to June; old ones at any time. I47I.--CARROTS WITH PARSLEY SAUCE. (Fr.—Carottes a la Maitre d’H6tel.) Ingredients.—-2 lbs. of small new carrots, 1 oz. of butter, I dessert- spoonful of finely-chopped parsley, the juice of i a lemon, salt and Pepper- Method.--Wash and trim the carrots; if very young, allow 2 or 3 of the tiny leaves at the top to remain, as this adds to the appearance when served. Put them into boiling water slightly salted, and boil for about I 5 minutes, or until tender. When done, drain off the water, put in the butter, parsley and lemon-juice, season with salt and pepper, toss over the fire for a few minutes, then serve. Tlme.--About 20 minutes. Average Cost, 6d. to 8d. per bunch. Season- able from March to June. Cousrrrunrs or run Cannon—These contain crystallizable and rmcrystallizable sugar, a small quantity of starch, extractive gluten, albumen, volatile oil, pectin or vegetable jellv, salts, malic acid, ' tallizable ruby-red, odourleas, and tasteless principle called carotin. Pectin and a pearliar cry; exists more or less all vegetables, and is especially abundant in those roots and fruits from which jellies are prepared. I472.--CARROTS, STEWED. (F r.-— Carottes a la Creme.) lngredlents.—6 or 7 large carrots, } a pint of stock, { of a pint of milk, 1 tablespoonful of cream, 1 oz. of butter, 1 oz. of flour, salt and pepper. Method.-Scrape the carrots, put them into boiling water, boil rapidly until half cooked, then drain, and cut them into rather thin slices. Heat the butter in a stewpan, stir in the flour, add the stock and milk, and stir over the fire until a smooth sauce is obtained. Season to taste, put in the sliced carrots, simmer very gently until they are tender, stirring occasionally, then add the cream, and serve. Tlme.—From r to 1} hours. Average Cost, about 9d. Seasonable at any time. Sumelent for 5 or 6 persons. Paornn'rtas or run Cannon—The nutritive matter of the carrot amounts to 8 parts in r,eoo, of which 95 are sugar, and 3 parts starch. The carrot is used in winter and sprinngl the dairy, to give colour and flavour to butter, and is excellent in stews, haricots, soups, or, when ' ed, with salt beef. Owing to the large proportion of saccharine in its composition, the carrot yields a greater proportion of spirit than the potato, to lb. weight producing i a pint of strong sprrrt. r473.—CARROTS WITH PARSLEY SAUCE. (Fr.-— Carottes a la Poulette.) Ingredients.--r bunch of young carrots, 2 ozs. of butter, 1 gill of milk, } a gill of cream, the yolks of 2 eggs, I teaspoonful of finely-chopped parsley, salt and. pepper. bismuth—Blanch the carrots in boiling water for 5 minutes, rub ofl RECIPES FOR COOKING VEGETABLES 827 the skins with a clean cloth, and cut the carrots into thin slices. Melt the butter in a stewpan, add the milk, season with salt and pepper, put in the sliced carrots, and cook gently until tender. Beat the yolks of eggs and cream together slightly, pour into the stewpan, and stir very gently until the eggs thicken, then add the parsley, season to taste, and serve. Tlme.--3o minutes. Average Cost, rod. to Is. Seasonable from March to June. Tn: Sun or run Cannon—To preserve the seed of the carrot, the most perfect and best-aha roots are annually selected in the taking-up season. These are either preserved in sand in a ce lar or dark storehouse until spring, or are planted immediately in an open ai part of the garden protected with litter during severe frost, or earthed over and uncovered in ‘ . In August the seed is lit to be gathered, but is best preserved on the stalks until required. r474.-—CARROTS FOR GARNISH. Ingredients.—-Carrots, salt, rich beef or veal stock. Method.-+-Trim the carrots with a round cutter, and parboil them in salted water. Drain away the water, cover with strong stock, boil gently until tender, then strain and keep them hot, and replace the stock in the stewpan. Boil rapidly until reduced to a thin glaze, then put in the carrots, shake over the fire until well coated with glaze, and serve. Tlme.--Altogether, about i of an hour. Average Cost, 2d. per lb. Seasonable at any time. I475.-—-CARROTS, GERMAN STYLE. (Fr.——Carottes a l’Allemande.) Ingredients—6 Carrots sliced, 2 ozs. of butter, 1 dessertspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, 1 pint of stock, nutmeg, salt and pepper. For the sauce: I oz. of butter, r oz. of flour, stock. Method.—Heat 2 ozs. of butter in a stewpan, put in the carrots, onion, parsley, and a pinch of nutmeg, and toss over the fire for a few minutes. Add the stock, season to taste, cover closely, and simmer gently until nearly cooked. Meanwhile heat the remaining 02. of butter in another stewpan, add the flour, and stir and book until nicely browned. When ready, strain the stock from the carrots, add sufficient stock or water to make § of a pint, pour it on to the browned flour, and stir the mixture until it boils. Add seasoning, if necessary, put in the carrots, cook gently until quite tender, then serve. Tlme.-—About 1 of an hour. Average Cost, 8dr to rod., inclusive of the stock. Sufilelent for 5 or 6 persons. Seasonable at any time. r476.——CARROTS, GLAZED. (Fa-chess en demi- glace.) lngredlents.---Young carrots, butter, good stock, mace, caster sugar, Salt and pepper. 828 HOUSEHOLD MANAGEMENT Method.~—Scrape and trim the carrots into a good shape. Cover them with boiling water, add a little salt, boil gently for 5 or 6 minutes, and drain well. In a stewpan, large enough to hold the carrots in a single layer, melt suficient butter to just cover the bottom, then put in the carrots. Add a good seasoning of pepper, a pinch of sugar, sprinkle lightly with mace, and more liberally with pepper. Pour in good stock to about half the depth of the carrots, and cover first with a greased paper, and afterwards with a close-fitting lid. Cook gently until tender, remove and keep them hot, and boil the stock rapidly until reduced to a thin glaze. Replace the carrots 2 or 3 at a time, turn them from side to side until well coated with glaze, and use as required. (See Recipe No. 1474, Carrots for garnish.) r477.—CAULIFLOWER, BAKED, WITH CHEESE. (Fr.——Choufleur au Gratin.) Ingredients..--2 to 3 small cauliflowers, i of a pint of white sauce (see Sauces, No. 223), 2 tablespoonfuls of grated cheese, preferably Parmesan,r tablespoonful of brown breadcrumbs, 1 oz. of butter. Method—Boil the cauliflowers as in the following recipe, drain well, and divide them into pieces convenient for serving. Have ready a round gratin dish, or any fireproof dish that may be sent to table, butter it well, and in it arrange the pieces of cauliflower so as to appear as one large one. Mix } of the cheese with the cow white sauce, and the remainder with the breadcrumbs; pour the sauce over the cauliflower, and cover the surface with the mixed breadcrumbs and cheese. Place small pieces of butter on the top, and bake in a moderate oven until well browned. Tlme.--Ab0ut 40 minutes. Average Cost, rod. to is. Seasonable from June to October; broccoli from October to March. CAULIMWIII arm Baoccou (Fr. rhosflew d (trashy—These are only forms of the wild cabbage in its cultivated state. The purple and white broccoli are varieties of the cauliflower. I478.---CAULIFLOWERS, BOILED, WITH WHITE SAUCE. (Fr.-Chouxfleurs a la Sauce Blanche.) Ingredients.--2 cauliflowers (to each gallon of water allow 1 heaped tablespoonful of salt). white sauce No. 223. Method—Choose cauliflowers that are close and white, trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which generally are found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards; this will eflectually draw out all insects. Put them into fast- RECIPES FOR COOKING VEGETABLES 829 boiling water, with the addition of salt in the above proportion, and let them boil gently, keeping the saucepan uncovered. The water should be well skimmed. When the cauliflowers are tender, take them up with aslice, let them drain, and lay them carefully in the dish. Serve with white sauce or else plain melted butter, 3. little of which may be poured over the cauliflower. Tlme.--Small cauliflower, 12 to 15 minutes; a large one, 20 to 25 ininutes, after the water boils. Average Cost, from 3d. to 4d. each. Seasonable from June to November. I479.-—CAULIFLOWER, CURRIED. See Vegetables Curry of, Recipe No. 1636. r48o.—CELERY, (Fr.—Céléri.) Method.-—This vegetable is generally eaten raw, and is served with cheese. Let the roots be washed free from dirt, all the decayed and outside leaves being cut ofi, preserve as much of the stalk as possible, and carefully remove all specks and blemishes. Should the celery be large, divide it lengthwise into quarters, and place it root down- wards, in a celery-glass, which should be rather more than half filled with water. The top leaVes may be curled by shredding them in narrow strips with the point of a knife to a depth of about 2 inches from the top. Average Cost,-w-From 2d. per head. Seasonable from September to February. ORIOIII os Canaan—In its wild form celery is known as " smallage.’ a common plant found grow- ing in ditches and marshy places near to the seacoast. Under cultivation it loses its acrid properties, and becomes mild and sweet. In its natural state it has a peculiar rank, coarse taste and smell. Its root was included by the Ancients among the “ five greater a 'ent roots.“ There as large and turnip-shaped variety of celer , which is extensively used in y, and considered preferable to the variety cultivated in ngland. I48I.—-CELERY, BRAISED.. (Fr.—Céléri braisé.) lngredlents.--3 or 4 heads of celery, seasoning. } a pint of rich stock, 2 or 3 slices of streaky bacon, a little Brown or Espagnole Sauce (see Sauces, No. 223 and No. 244), and a small piece of meat glaze. Method.—Trim and wash the celery, out each head into 2 or 3 por- tions, and tie up each with 4-inch lengths of thin twine. Range them in a well buttered saute-pan, season with salt, pepper and nutmeg, and moisten with the stock. Cut the bacon into strips, fry them a little, and put these on top of the celery. Cover the pan, and put it in a hot oven to cook its contents for about 30 minutes. When done, take up, drain the celery, and reduce the liquor or stock, adding a little Brown or Espagnole Sauce to it, also the meat glaze. Dress the celery on a vegetable dish, strain over some of the sauce, and serve hot. Tlme.-r hour. Average Cost, rs. 6d. Sumclent for 6 or 7 persons. leasenable, November to February. 83o HOUSEHOLD MANAGEMENT r482.--CELERY CROQUETTES. (Fr.-—Croquettes de Céléri.) Ingredients.—z heads of celery, stock, 1 oz. of butter, 1 oz. 0; flour, I shallot, I gill of milk, seasoning, 2 yolks of eggs, egg and bread- crumbs, fat for frying. Method.--Trim and wash the celery, and cut into short pieces, blanch them in salted water, and drain, then cook till tender in well seasoned stock. Drain the cooked celery, and chop it rather finely, Melt the butter in a stewpan, add the shallot (chopped), and fry a little, stir in the flour, blend these together; and gradually add a gill of milk. Stir till it boils, and put in the chopped celery. Season with salt and pepper, and cook for 15 minutes, adding the egg-yolks at the last. Spread the mixture on a dish and let it get cold. Make up into cra- quettes—cork or ball shapes—egg and Crumb them, fry in hot fat to a golden colour, drain them on a cloth or paper, and dish up. Tlme.--r hour: Average Cost, 1s. 2d. to 1s. 4d. Sulllclent for 6 to 7 persons. r483.—CELERY FRITTERS CURRIED. (Fr,--Beig-1 nets de Céléri au Kari.) lngredlents.--Celery, Béchamel sauce No. I 78, curry-paste, curry powder, trying-batter, salt. Method.—-Wash and clean some white celery, cut it into z-inch pieces, and cook it till tender in stock or salted water. Drain the pieces on a sieve. When cold toss it in the thick Béchamel sauce, previously mixed with Mulligatawny or curry-paste: the pieces must be thoroughly coated with sauce. Dip each piece in batter; drop into boiling fat, try a golden colour, and drain on a cloth or paper. Sprinkle with fine salt mixed with a little curry-powder (just enough to colour it), dislr up on a folded napkin, and send to table immediately. Asparagus, bucumber or marrow may be treated in the same manneri Instead of using batter, they may be egged and rolled. in breadcrumbs, though this is rather more diificult than the former method. Tlme.—-About 1} home. Average Cost, 18. 6d. for 1 dish. Seasonable from September to February, Auxmons.-This plant, Smim olusatmm is a native of Great Britain, and it found In its wild state near the sea coast. It was formerly cultivated for its leaf-stalks, but its place is now taken by celery. I484.-—CELERY, FRIED. (Fr.——Beignets de Céleri.) Ingredients.—Celery, frying-batter, frying-fat. Method.—-Prepare and boil the celery, as directed in Celery with \Vhite Sauce, and cut it into short lengths. Have ready some frying-l batt er and a deep pan of hot fat, dip each piece of celery separately into the batter, and .fry until crisp and lightly-browned. Drain well, and serve at once. RECIPES FOR COOKING VEGETABLES 831 Tina—To fry the celery, from 4 to 5 minutes. Average Cost, 2d. to 3d. per head. Sumclent, allow 1 head for 2 persoan Seasonable from September to February. r485.--CELERY AND MACARONI STEW. (Fr.-Ragofit de Céléri et Macaroni.) Ingredients-r3 heads of white celery, milk, water, salt, bayleai, a ozs. of macaroni, r} gills of Béchamel or: white sauce (see Sauces, No. 178 and No. 222), white pepper, a grate of nutmeg. Method.—Trim and wash the celery, boil it till tender in milk and water, seasoned with salt and a bayleaf. Drain. and cut the celery into 2-inch lengths. Cook the macaroni likewise in salted water; when done drain on a sieve and cut into short pieces. Heat up the sauce, put in the celery and macaroni ; season with white pepper and nutmeg, and let the whole simmer gently for 15 minutes or longer. Great care must be taken not to break the celery or macaroni. Dish up on a hot dish, and serve. _ 'l'lme.—-} of an hour. Average Cost, 1s. 3d. Sumclent for 6 persons. Seasonable, November to February. r486.--CELERY, STEWED. See Celery with Espagnole Sauce, No. 1489 ;and Celery, Ragout oi, N0. 1490. I487.-CELERY WITH WHITE SAUCE. (Fré—Céléri a la Sauce Blanche.) Ingredients.—-—2 or 3 heads of celery, } a pint of white sauce (see Sauces, No. 223), salt, toast. Method.--Wash the celery, remove the outer stalks and the greater part of the root, trim away the green tops, and out each head lengthwise into four. Have ready a saucepan of slightly-salted boiling water, put in the celery, and cook from 30 to 35 minutes, or until the root may be easily pierced with a skewer. Drain well, dish on the toast, pour over the sauce, and serve. TlmmFrom 30 to 35 minutes. Average Cost, irorn 12d. Iper head. Seasonable from September to February. r488.—CELERY WITH CREAM. (Fr.—--Céléri a la Creme.) Ingredients.-2 or 3 heads of celery, i} pints of milk, 2 tablespoonfuls of cream, ‘I teaspoonful oi lemon-juice, 1} ozs. of butter, 2 ozs. of flour, 1 medium-sized onion finely-chopped, salt and pepper. Methodthrepare the celery as in the preceding recipe. Put it into cold water, bring to the boil, then drain ofl the water, add the milk 832 HOUSEHOLD MANAGEMENT and onion, season to taste, and simmer gently for about § an hour. Meanwhile melt the butter in another stewpan, stir in the flour, and cook for a few minutes without browning. Take up the celery and keep it hot; strain the milk on to the roux or mixture of flour and butter, and stir until boiling. Rub the onion that ms cooked. with the celery through a hair sieve, add it with the cream and lemon-juice to the sauce, season to taste, and simmer for about 5 minutes. Arrange the celery neatly on a hot dish, pour the sauce over, and serve hot. Tlme.--About ! hour. Average Cost, 1s 3d. Seasonable from Sep- tember to February. use-cums! WITH ESPAGNOLE SAUCE. (Fr.-—Céléri a l’Espagnole.) lngredlents.—2 or 3 heads of celery, 1 pint of good brown stock, i a glass of sherry, Q- a teaspoonful of lemon-juice, 2 ozs. of butter, 2 02s. of flour, 6 or 8 button mushrooms, 2 small onions finely-chopped, I teaa spoonful of finely-chopped parsley, 1 bay-leaf, 2 or 3 sprigs of thyme, salt and pepper. Method.--Prepare and blanch the celery as in the preceding recipet Drain off the water, add the stock, onions and herbs, season to taste, and cook slowly for about 5» an hour. Meanwhile fry the mushrooms in the hot butter for a few minutes, then transfer them to the stewpan. containing the celery. Add the flour to the butter, fry until it acquires a nut-brown colour, and when the celery is sufficiently cooked remove it to a hot dish, strain the stock on to the brown roux, and stir-until boiling. Rub the onion through a hair sieve, add it with the mush- rooms, sherry, lemon-juice and parsley to the sauce, season to taste, and simmer gently for about 5 minutes. Arrange the celery neatly on a hot dish, pour over the sauce, and serve. The mushrooms and sherry may be omitted, and the dish would then be Celery' 'with Brown Sauce. A little ham added to the sauce will be found a great improvement. Tlme.--From r to 1} hours. Average Cost, about Is. 6d. to 29. Seasonable from September to February. I490.—-CBLERY, RAGOUT OF. (Fr.-—Céléri en Ra— gout.) Ingredients.—2 or 3 heads of celery, I pint of white stock, f a pint of milk, 2 tablespoonfuls of cream, I medium-sized Spanish onion, ‘24 button onions, 1 dessertspoonful of finely-chopped parsley, 2 ozs. of butter, 2 ozs. of flour, salt and pepper. Method.--Wash and trim the celery, out each stick into pieces about 2 inches long, cover with cold water, bring to the boil, and pour the water away. Put in the stock, the Spanish onion finely-chopped, season with salt and pepper, and cook gently for about i an hour. VEGETABLES. x—Braized Celery. z—Leeks. 3—Lauliflower. 4—Brussels Sprouts. S-Baked Potatoes. 6—Parsnips. 7--Peas. 8—French Beans- Q—Cabbage. xo—Braized Onions. RECIPES FOR COOKING VEGETABLES 833 Meanwhile skin the onions, try them in hot butter, but very slowly, to prevent them taking colour, drain well from fat, and keep them hot. Add the flour to the butter, and try for a few minutes without browning. Take up the celery, add the strained stock to the milk, pour both on to the roux or mixture of flour and butter, and stir until boiling. Season to taste, add the cream, and i the parsley, arrange the celery in a circle on a hot dish, pour over the sauce, pile the onions high in the centre, sprinkle over them the remainder of the parsley, and serve. The celery may also be served on croiites of fried or toasted bread, arranged in rows with the onions piled between them. A nice change may be made by substituting mushrooms for the onions. Tlme.—-About 45 minutes. Average Cost, rs. rod. to 2s. 3d. Seasonable from September to February. Sulllclent for 4 or 5 persons. I491.--CHIC0RY, TO DRESS. See Endive, Recipe No. 1510. r492.—C0RN, FRIED (Preserved). (F r.—Mais.) Ingredients—L tin of corn, 2 tablespoonfuls of oiled butter, 2 eggs, salt and pepper, butter for frying. Method.—Pound the corn in a mortar 'until quite smooth, then work in the oiled butter and eggs, and season to taste. Form the mixture into small oval or round shapes, fry both sides until lightly browned, then serve. Tlme.--'l‘o fry, from 8 to .10 minutes. Average Cost, rs. 4d. to re. 6d. Sumelent for 5 or 6 persons. Seasonable at any time I493.—CORN, GREEN, BOILED. Ingredients—Green corn, butter, salt and pepper. Methods—Remove all the husk from the corn except the inner layer; strip this down, and take away all the silk surrounding the corn. Re- place the remaining layer oi husk, tie securely, and place the ears in a stewpan containing sufiicient boiling water to cover them. Boil gently from I 5 to 20 minutes, then remove the strings, and serve with oiled butter highly seasoned with salt and pepper. Tlme.-—To cook the corn, from I 5 to 20 minutes. Average Cost, uncertain. Allow 1 to each person. Seasonable from May to July. r494.--CORN PUDDING. Ingredients.—6 ears of green corn, 6 eggs, 1} pints of milk, salt and pepper, nutmeg, sweet sauce (see Sauces). Methom—Grate the corn, beat and add the eggs, Stir in the milk, E E 834 HOUSEHOLD MANAGEMENT ' and season to taste with nutmeg, salt and pepper. Pour the mixture into a buttered piedish, bake in a moderately hot oven for about ‘1 hour, then serve with the sauce. Tlme.--To bake, about I hourl Average Cost, 3d. per cob. Sunl- elent for 5 or 6 persons. Seasonable from May to July. 149$.»CORN, STEWED. IngredlentsM-(J ears of fresh green corn, i 02. of butter, 1 oz. of flour, i of a pint of milk, salt and pepper. Method.--Remove the basin! and silk, cut downwards through the centre of eaCh row of grains, then remove them with the baélt of a knife. Place the grains in a stewpan containing sufficient boiling water to cover them, simmer gently for i an hour, and drain well. Meanwhile, heat the butter in anothel' htewpan, add the flout, Stir and cook it for a few minutes without browning, then put in the milk. Stir until boiling, season to taste, add the prepared corn, and when thoroughly hot, serve. J Tlme.-To cock the corn, about 35 minutes. Average Cost, 3d. per cob. Sunlclent for 5 or 6 persons. Seasonable from May to July. i496.-~CORN, srnwsn (PreServed). Ingredients.~—r tin of green com, A oz. of: butter, 1 oz. of flour, milk, salt and pepper. Method-+Empty both corn and liquor into a stewpan, stew gently until the corn is tender, then drain and keep it hot, and with the liquor mix enough milk to make up i a pint. Heat the butter in a stewpan, add the flour, stir and cook for a few minutes without browning, then put in the milk. Stir the mixture until it' boils, season to taste, Put in the corn, simmer gently for 5 minutes, and serve. Tlme.-To cook the corn, about 20 minutes. Average Cost,r 1s. 4d. to rs. 6d. Sumelent for 5 or 6 persons. Seuonable at any timd. r497.»~CORN, GREEN, ROASTED. Ingredients.—6 ears of green corn, butter. Methods-PRemove the husks and silk from the corn, coat the ears lightly with butter, and roast them in a Dutch oven before a clear fire, turning them frequently. Serve hot. Tlme.-To roast the corn, from 20 to 25 minutes. Average cost, uncertain. Sumelent for 3 on; persons. Seasonable from May to July. r498.-CUCUMBER, BAKED. See Cucumber, Stufied, Recipe rNo, 1505. RECIPES FOR COOKING VEGETABLES 835 1499.-—CUCUMBERS FOR GARNISH, See Cucumber with Parsley Sauce, Recipe No. 1503. I 500.--CUCUMBERS, TO DRESS. (Fr.--Concombres a l’Huile.) Ingredients.—~ 3 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and pepper to taste, Cucumber. Method.--Pare the cucumber, cut it equally into very thin slices, cutting from the thick end; if commenced at the stalk, the cucumber will most likely have an exceedingly bitter and far from agreeable taste. Put the slices into a dish, sprinkle over salt and pepper, and pour over oil and vinegar in the above proportion; turn the cucumber about, and it is ready to serve. This is a favourite accompaniment to boiled salmon, and is a nice addition to all descriptions of salads“ Average Cost, irom 6d. each. Obtainable all the year. Seasonablo in April, May, June and July, 1501.-—CUCUMBERS WITH Boos, (FL—Concom- bres aux Oeufs.) Ingredlents.-+2 large cucumberS, 1} pints oi white sauce (see Sauces), 3 hard boiled eggs, I tablespoonful of grated cheese, as many croutes of fried bread and rolls of rice as there are pieces of cucumber, salt and pepper. Method.—Pare the cucumbers, but them into pieces ab0ut 3 inches in length, and remove the centre with a vegetable cutter, or1 a small knife. Stand them on end in a stewpan in a little hot stock or water, cover closely, and Simmer very gently until tender; the time required varies from 15 to 20 minutes, according to the age of the bucumber. Rub the yolk of 1 egg through a wire Sieve, and put it aside, cut the remainder of the eggs into dice, add them to 5 a pint of hot white sauce, and when ready for use stir in the grated cheese. Have the rice rolls nicely fried, and the cucumber drained and on the crofites ready to receive the mixture, which should be pressed lightly in, piled rather high, and garnished with yolk of egg. Dish in 2 close rows, arrange the rice rolls overlapping each other round the base, and serve the remainder of the sauce in a sauceboat. Time-Altogether, from 1* to 1} hours. Average Cost, irorn 2s. 96. to 3s. 3d. Obtainable at any time. Note-This dish may be varied by substituting *a macedoine of cooked vegetables for the eggs and cheese, or by filling the pieces of cucumber with a puree of any white vegetableI such as celery or artichokes, and garnishing the base with Tomatoes F arcies au Gratin or tomatoes stufied with macaroni, cheese and white sauce, or tomatoes stuffed with mushrooms. 836 HOUSEHOLD MANAGEMENT 1502.—CUCUMBERS, FRIED. (F r.——Concombres Frits.) lngredlents.—2 or 3 small cucumbers, pepper and salt to taste, flour, oil or butter. Method.—Pare the cucumbers and cut them into slices of an equal thickness, commencing to slice from the thick end, and not the stalk end of the cucumber. Wipe the slices dry with a cloth, dredge them with flour, and put them in a pan of boiling oil or butter; keep turning them about till brown, lift them out of the pan, let them drain on a cloth, then season, and serve, piled lightly on a dish. Tlme.--About 20 minutes. Average Cost, 1s. ad. to Is.6d. Obtainable all the year. Paornnns Aim uses or ran CucuxsnL—The fruits of the Cucm'bi'lacm, or gourd order, to which thecucumber belongs, havein generalamary taste, andoontain alasge percentaeeotwater; hence their value in tropical countries, where they furnish the inhabitants, even in arid deserts and barren islands, with a large portion ot their food. The roots ot the perennial varieties contain, in addition to fecula, which is their base, a resinous, said, and bitter principle. 'lhe juice of the cucumber is employed in the of various kinds of soaps, and washes tor the skin, its soothing or emol- lient properties ren ering it valuable for such purposes. Gaocmmciu. Drsrarsu'nou or Cucuuaeaa—The family of the Cucurbs'taceae is unlmown in the frigid zone, is somewhat rare in the tern to zone, but in tropical and warm regions throughout the globe, all the species grow abundan y. Many varieties supply useful articles of consumption, and others possess active medicinal properties. Tin: Cumm—Ihls variety of cucumber is a native of Egypt and Arabia, and produces a fruit of nearly the same substance as that of the melon. In Egypt the chats is esteemed by the upper class natives, uwdlubyEumpeanguthemostpleasantfi'uitotitskind. I503.——CUCUMBER WITH PARSLEY SAUCE. (F r.—-Concombre a la Poulette.) Ingredients.--2 medium-sized cucumbers, } a pint of white sauce (see Sauces), 1 oz. of butter, the yolks of 2 eggs, i a teaspoonful of finely- chopped shallot, or onion, 1» a teaspoonful of finely-chopped parsley, salt and pepper. Method.—Pare the cucumbers, put them into boiling water, cook for about 10 minutes, then drain well and cut them into slices about I inch in thickness. Heat the butter in a stewpan, put in the sliced cucumber, shallot, and a good seasoning of salt and pepper, toss over the fire for a few minutes, then add the white sauce. Just before boiling point is reached add the yolks of eggs and parsley, stir and cook gently until the eggs thicken, then season to taste, and serve. Tlme.—About 30 minutes. Average Cost, irom rs. 3d. to 1s. 6d. Obtainable at any time, cheapest in July and August. Tan Manon (Fr. steamy—This is mother species of the gourd family, and is highly valued for its rich and delicious truit, it has from time imrnemorial been cultivated in hot Eastern countries. It was introduced into Bnfiland from Jamaica in the sixteenth century, since which period it has been grolwn in Great Britain. t was formerly called the musk-lemon, which is a variety of the common me on. 1504.—CUCUMBERS, STEWED. (Fr.—Concombres an I us.) lngredlents.--2 large cucumbers, flour, butter, rather more than i a pint of good brown gravy. RECIPES FOR OOOKING VEGETABLES 837 Method.—Cut the cucumbers lengthwise, to the size of the dish they are intended to be served in, empty them of the seeds, and put them into boiling water, with a little salt. Let them simmer for 5 minutes, then take them out, place them in another stewpan, with the gravy, and let them boil over a brisk fire until the cucumbers are tender. Should they be bitter, add a lump of sugar; dish them carefully, skim the sauce, strain over the cucumbers, and serve. Tlme.-—Altogether, 20 minutes. Average Cost, from 6d. each. Obtain. able at any time. I 50 5.——CUCUMBERS, STUFFED. (Fr.—Concombres Farcis.) lngredlents.—2 large cucumbers, i' a lb. of finely-chopped cold meat (any kind may be used), 2 tablespoonfuls oi breadcrumbs, r teaspoonful of finely-chopped parsley, } of a teaspoonful of powdered mixed herbs, 2 eggs, or 1 egg and a little milk, as many crofites of fried or toasted bread as there are pieces of cucumber, } a pint of brown sauce (see Sauces, No. 233), salt and pepper. ‘ Method.—-Prepare and parboil the cucumber as for Cucumber with Eggs. While they are cooking mix well together, in a stewpan, the meat, breadcrumbs, parsley and herbs, season with salt and pepper, add the eggs, with a little milk or stock if the mixture appears at all dry, and stir briskly over the fire until thoroughly hot. When the cucumbers are tender, drain them well, place each piece on a crofite of bread, fill carefully with the preparation, which should be piled up rather high, and, if liked, garnished with finely-chopped parsley or white of egg. Dish in two close rows, pour the sauce ovER, sprinkle on the garnish, and serve as hot as possible. Tlme.--Altogether, 1 hour. Average Cost, rs. 6d.to 1s. rod. Obtain- able all the year; cheapest in July and August. I 5o6.—DANDELION LEAVES, STEWED. Ingredients.--Dandelion leaves, butter, flour, cream or stock, salt and Pepper- Method.-—Wash the leaves thoroughly, let them remain in plenty of cold water for 2 or 3 hours, then drain well. Cover with boiling water, add a little salt, boil from 20 to 30 minutes, then strain, press well, and chop finely. To 1 pint of chopped dandelion leaves, allow 1 oz. of butter; melt this in a stewpan, and add I teaspoonful of flour. When well mixed, add 2 or 3 tablespoonfuls of cream or stock, put in the dandelion leaves, stir the mixture over the fire until it becomes thor' oughly hot, then serve. Tlme.-2o to 30 minutes. Seasonable in Spring, 838 HOUsEHOLD MANAGEMENT 1507.--EGG PLANT, BAKED, WITH CHEESE. (Fr.—-Aubergine au Parmesan.) Ingredients-#3 aubergines, ‘1 of a pint of BéChamd sauce (see Sauces,I No. 177), r tablespoonful of grated Parmesan, butter, salt and pepper, breadcrumbs. Method.—-Parboil the aubergines, then peel, slice them rather thickly, remove the seeds, and arrange neatly in a baking-dish. Mix the Béchamel sauce and cheese together, season to taste, pour it into the baking-dish, and cover lightly with breadcrumbs. Add a few pieces of butter, bake in a moderately hot oven for about i an hour, and serve in the dish. Tlme.—To bake the aubergines, from 25 to 3 5 minutes. Average Cost, from 4d. each. Sufficient for 4 or 5 persons. Seasonable from June to November. 1508.—-EGG PLANT, FRIED. (Fr.-Aubergines Frites.) Ingredients.--3 aubergines. I finely-chopped onion, salad-oil or butter, flour, cayenne, salt and pepper. Metho¢-~Parboil the aubergines, their remove the peel and seeds, and slice rather thickly. Press out some of the moisture by means of a dry cloth. then coat lightly with flour seasoned with pepper, cayenne and salt. Fry the onion in hot butter until lightly browned, drain, and replace the butter in the pan, keeping the onion hot. Fry the slices of aubergine in the butter until both sides are lightly browned, then drain well. Sprinkle on the onion, and serve.I Tlme.--To fry the aubergines, about 10 minutes. Average (lost, from 4d. each. Suillelent for 4 or 5 persons. Seasonable from June to November. r509.—-EGG PLANT. WITH POACHED EGGS. (Fr.—Aubergines aux Oeufs Pochés.) Ingredients—3 aubergines, 6 small poached eggs, I gill of tomato pulp, 2 tablespoonfuls of chopped ham, 1 tablespoonful of bread- crumbs, } an oz. of butter, salt and pepper, chopped parsley. Method.-Halve the plants, remove the rind and seeds, boil in $1ightly- salted water until tender, and drain well. Heat the butter. add the tomato pulp, ham, breadcrumbs. and salt and pepper to taste, stir over the fire for a few minutes, then fill the cavities of the aubergines with the mixture. Sprinkle with parsley. make thoroughly hot in the oven, then place a neatly-trimmed poached egg on each half, and serve garnished with tufts of parsley. RECIPES FOR coomuc VEGETABLES e39 Tlme.—Altogether, about i hour. Average Cost of aubergines, from 4d. each. Sufllclent for 5 or 6 persons. Seasonable from June to November. I 5 I o.--ENDIVE. (F r.-—Chicorée.) This vegetable is generally served as a salad, but may also be served hot, stewed in cream, brown gravy, or butter; but when dressed thus, the sauce it is stewed in should not be very highly seasoned, as that would destroy and overpower the flavour of the vegetable. Average Cost, from 2d. per head. Seasonable frOm November to March. Enmv: (Fr. chicorh).-'Ihls plant was introduced into England in the sixteenth century, and L cultivated for culinary purposes. Its leaves are used, when blanched, (or soups and salads. Endive belongs to the some family (Compositae) as chicory. 1511.--ENDIVE, STEWED. (Fr.—Purée de Chicorée.) Ingredients—6 heads of endive, i of a pint of stOck, 1 oz. of butter, 1 oz. of flour, t tablespoonful oi lemon-juice, salt and pepper. Method.—-VVash and free the endive thoroughly from insects, remove the green parts oi the leaves, and put the endive into boiling water, slightly Salted. Let it remain for 10 minutes, then take it out, drain, and chop it finely. Melt the butter in a stewpan, stir in the flour, and cook for a iew minutes without browning. Put in the stock, stir until boiling, add the endive and lemon-juice, season to taste, simmer until the endive is perfectly tender, then serve. Tlme.--Altogether, about 4} an hour. Average Cost, from 2d. per head. Seasonable from November to March. 1512.-—GRBENS, YOUNG, To DRESS. See Brussels Sprouts Boiled, Recipe No. 1461. 15:3.-—HARICOT BEANS, BOILED. (Fr.—Haricots de Soisson, au Beurre.) Ingredients—1 quart of white haricot beans, 2 quarts 'of water, 1 oz. of butter, 1 heaped tablespoonful of salt. Method—Put the beans into cold Water, and let them scak for seVeral hours, according to their age; then put them into cold Water, Salted in the above proportion, bring them to the boil, and let them simmer very slowly until tender. Pour aWay the water, and let them stand by the side of the fire, with the lid of the Saucepan partially off, to allow the beans to dry; then add 1 oz. of butter and a seasoning of pepper and salt. Toss the beans for about 5 minutes, then dish up and serve. Tlme.——Aiter the water boils, from 2 to 2} home. Average Cost, 4d. per quart. Suthclent for 6 or 8 persons. Seasonable at any time. 84o HOUSEHOLD MANAGEMENT \ 1514.--HARICOTS A LA BONNE FEMME. lngredlents.--r quart of white haricot beans, 1- of a lb. of butter, { of an oz. of salt, 2 quarts of water, 1 teaspoonful of chopped-parsley, salt and pepper. Method.—Place the haricot beans in water with the above proportion of salt; let them boil, then draw the saucepan to the corner of the fire, and let them simmer gently until the bean is easily crushed between the thumb and finger, which will be in about 2 hours. Drain them and return them to the saucepan; add the butter, parsley, salt and pepper to taste, and Q a pint of the liquor in which the beans were boiled. Shake the saucepan over the fire until the butter is melted, and serve very hot. Time—2} hours. Average Cost, 4d. per quart. Sufficient for 6 or 8 persons. Seasonable at any time. Haarcor Burl (Fr. “froth—This is the W blane oi the French, and is also cultivated largely in Great Britain, Germany and Switzerland. It is highly nutritious, and contains 36 per cent of starch, and :3 per cent. of the nitrogenous matter called legumen, allied to the caseine of cheese. There is perhaps no v etable dish so cheap, or so easily cooked, and, at the same time, so agreeable and nourishing. The s are boiled and then mixed with a little fat or salt butter, and a little milk or water and flour. 1515.——HARICOT BEANS WITH PARSLEY BUTTER. (Fr.---Haricots Blancs a la Maitre d’Hétel.) Ingredients—1 quart of white haricot beans, } of a lb. of fresh butter, 1 tablespoonful of chopped parsley, pepper and salt to taste, the juice of l a lemon. Method.--Should the beans be very dry, soak them for r or 2 hours in cold water, and boil them until perfectly tender, as in the preceding recipe. Should the water boil away, replenish it with a little more cold, to make the skin of the beans tender. Let them be thor- oughly done; drain them well, then add to them the butter, chopped parsley, and a seasoning of pepper and salt. Shake the stewpan gently over the fire 5 and when the various ingredients are well mixed, squeeze in the lemon-juice, and serve very hot. 'l‘lme.—-1 hour. Average Cost, 4d. per quart. Sufficient for6 or8per- sons. Seasonable at any time. Haarcors arm Lamps (Fr. hars'eots d must-me their flesh-forming iproperties these Vegetables serve as an excellent substitute for meat, and are largely used in oman Catholic countries during the season of Lent and on mngn days. In Egypt, Syria, and other parts of the East. lentils form the chief article oi'diet. The use of lentilsas a toodhas largely inmasedtu Eng- landmrecuityears,and theyareeatenin theiormofsoups,preparedtoods,etc. 1516.-—HARICOT BEANS AND MINCED‘ ONIONS. (Fr.--Haricots a la Lyonnaise.) Ingredients.-r pint of white haricot beans, 4 medium-sized onions, 1» of a pint of good brown gravy No. 164, pepper and salt to taste, a little flour, } oz. butter. Method.-—Peel and mince the onions, not too finely, fry them in RECIPES FOR COOKING VEGETABLES 84I butter until they acquire a light-brown colour, then dredge over them a little flour, and add the gravy and a seasoning of pepper and salt. Have ready a pint of harioot beans well boiled and drained, put them with the onions and gravy,mix all well together, and serve very hot. Tlme.--Altogether, about 21» hours. Average Cost, 4d. per quart. Seasonable at any time. I 517—HERB PANCAKES. (Fr.--Crépes aux Fines Herbes.) lngredlents.-—Any green herbs, such as parsley, chives, thyme, spinach, etc., 2 ozs. of butter, minced ham or bacon, stock, fried pancakes. Method.—-Chop the herbs finely, then put them into a stewpan with the butter, and stew till tender. Keep them moist, mix in the ham or bacon, put a thin layer of mince over each pancake, and roll them up. Put the pancakes closely side by side in a stewpan, add just enough stock to keep them from burning, cover closely, and steam for 30 minutes. Tlme.—-I hour. Average Cost, 8d.-9d. Seasonable at any time. 1518.—H0RSERADISH. (Fr.--Raifort.) Method.—This root, scraped, is served with hot roast beef, and is also used for garnishing cold roast beef and many kinds of boiled fish. Let the horseradish remain in cold water for 1 hour; wash it well, and with a sharp knife scrape it into very thin shreds, commencing from the thick end of the root. Arrange some of it lightly in a small glass dish, and use the remainder for garnishing the joint; it should be placed in tufts round the border of the dish, with r or 2 bunches on the meat. Average Cost.-—-2d. per stick. Seasonable from October to June. Ta: Honsnsmsn (Fr. radium—Ms vegetable possesses highly stimulant and exciting stomachic properties. It is valuable as s condiment in promoting the appetite and exciting the organs of diges- tion. Sulphur is present to the extent of 30 per cent. in the horseradish, and causes the black colour which metal vessels sometimes assume when horseradish is distilled. It is s. most powerful antiseorbgti'c, and forms the basis of various medicinal preparations in the form of wines, tine- mm. 111 mm- 1519.-—KIDNEY BEANS. See French Beans, Recipe No. 1451. 1520.--K0HL-RABI, srswsn. lngredlents.-r large kohl-rabi, or 2 small ones, 2 ozs. of butter. Q oz. of flour, } a pint of milk, nutmeg, salt and pepper. Method.--Pick out the most tender leaves, which put aside to be afterwards boiled, drained, and tossed in 4} an 02. of butter. Peel and quarter the root,- cover it with boiling salted water, boil gently until tender. and drain well. Heat the remaining 1} ozs. of butter, add the 842 HOUSEHOLD MANAGEMENT flour, cook for 4 or 5 minutes without browning, add the milk. and stir until boiling. Season to taste, add a little nutmeg, put in the quarters of root, and let them remain until thoroughly hot. Serve with the sauce poured over, garnished with the leaves prepared as directed above, 1521.-—-LEEKS, BOILED. (Fr.—Poireaux au Naturel.) Ingredients—12 young leeks, salt, vinegar, } of a pint of white sauce (see Sauces, No. 223), toast. Method.-—-Trim oil the roots, the outer leaves, and the green ends, and cut the stalks into 6 inch lengths. Have ready a saucepan of boiling water, add a tablespoonful of vinegar and a dessertspoonful of salt, put in the leeks, previously tied in bundles, and boil gently for about 40 minutes, or until they are perfectly tender. Drain well, serve on toast, and pour the white sauce over them. Tlme.-About 40 minutes. Average Cost, rs. to 18. 3d. Obtain- able all the year; cheapest in September, October and November. Tn: Ln: (Fr. Manny—Thisrlmt, the Albs'mn pom, is highly valued for culinary purposes. It is ordinarily sown in Spring. an is ready for use the following Winter. Its flavour is much milder than that of the onion, or any other species of the album. Leeks, like the onion, are more uently employed for flavouan purposes than served as a vegetable: but if boiled in 3 or 4 waters, an after» wars; stewed in milk, quartered, and served on toast like asparagus, they are nearly, if not quite. as mate. I522.—-—LEEKS WITH POACHED EGGS. (Fr.--Poire- aux aux Oeufs Pochés.) Ingredients—6 or 8 leeks, 1 onion, 1 carrot, i a turnip, r bouquet- garni, r bay-leaf, 1 blade of mace, 2 ozs. of butter, 1 oz. of flour, Q a pint of white stock, 1» a pint of milk, 6 poached eggs, toast, salt and pepper. Method.—-Cut the onion, carrot and turnip into thin slices, prepare the leeks as in the preceding recipe, put them into cold water, bring to the boil, and strain. Heat 1 oz. of butter in a stewpan, put in the leeks, onion, carrot, turnip, herbs, bay-leaf and mace, and fry slowly for I 5 minutes, then add the stock, cover closely, and cook gently for about 11- hours. When the cooking is nearly completed, melt the re- mainder of the butter in another stewpan, add the flour, fry for a few minutes, then put in the milk, and stir until boiling. Take up the leeks, cut them lengthwise into quarters, across into 2 or 3 pieces, keep them hot, and strain what little stock remains into the sauce. Arrange the toast as a long narrow strip down the centre of the dish, pile the pieces of leek high upon it, pour over the sauce, and place the poached eggs round the base. Tlme.—-From I} to r§ hours. Average Cost, 23. to 2s. 6d. Obtain~ able at any time; cheapest in September, October and November . RECIPES FOR COOKING VEGETABLES 843 r523.--LENTILS, BOILED. Ingredients.—1 pint of lentils, I oz. of butter, } an oz. of flour, } a pint of stock or milk, I finely-chopped onion, salt and pepper. Method.--Soak the lentils overnight in plenty of water, drain, cover them with boiling water, add a little salt, and boil gently until soft but not broken. Fry the onion in the .butter until lightly browned, add the flour, and When it has cooked 1101' 2 or 3 minutes, put in the stodk or milk, and stir the mixture until it boils. Strain and add the lentils, season to taste, cook gently for a few minutes, then serve. Or soak, boil and drain the lentils as directed above, season to taste with salt and pepper, stir in a little butter, then serve. Tlme.-About an hour. Average Cost, 2d. per_ pint. Seasonsble at any time. I524.—-LETTUCES. (Fr.-Laitues.) Method.-These form one of the principal ingredients of summet salads. They are seldom served in any other way, but may be stewed and sent to table in a good brown gravy flavoured with. lemon-juice. In preparing them for salad, carefully wash them free of dirt, pick ofi all the decayed and outer leaves, and dry them thoroughly by shaking them in a cloth. Cut ofi the stalks, and either halve, or cut the lettuces into Small pieces. The manner of cutting them up entirely depends on the salad for which they are intended. In France, the lettuces are sometimes merely wiped with a cloth, and not washed, the cooks there declaring that the act of washing them injuriously afiects the pleasant crispness of the plant; in this case, scrupulous attention must be paid to each leaf, and the grit thoroughly wiped away. Average Cost.---From 1d. to 2d. per head. Obtainable all the year. Tn: ‘Lsrrucs (Fr. lashed—In its young state the lettuce forms a well-known and wholesome ialad, containing a clear, tasteless, and inodorous liquid, with soothing aid cooling properties. When flowering, if the plant be cut or wounded, it discharges a peculiar milky juice, which possesses medi- cinal properties. From the lnspissated juice of the lettuce opium is obtained. 1 52 5.--LIMA BEANS. Fresh Lima beans may be treated in the same manner as fresh peas, and the. dried beans may be prepared and cooked according to the directions given for dressing haricot beans and lentils. 1526.—MACEDOINES, PRESERVED. See Tinned Peas, to Dress, Recipe No.‘ 1 5 59. Follow the directions given, but omit the mint. I527.--MAIZE, OR INDIAN CORN. (Fr.-—Mais.) ingredients. 2 young cobs of Indian corn, 3 quarts of water, 3 table- spoonfuls of salt. ' 844 HOUSEHOLD MANAGEMENT Method.—Cut ofi the stem, throw the green cobs into cold water, with the above proportion of salt, and boil slowly for a of an hour, or until tender. Serve 0n toast, with melted butter. Time—i of an hour, after the water boils. Average Cost, from 3d. per cob. Seasonable in August and September. t528.--MIXED VEGETABLES FOR GARNISH. (Fr.-—~Macédoine de Legumes.) Ingredientsi—Equal quantities of carrots, turnips, peas, salt. Method.—Wash and scrape the carrots and turnips, shape them reund or oval by means of special cutters sold as vegetable scoops. Boil them and the peas separately in salted water until tender, then drain well, and use as required. Asparagus points, fiageolets, sprays of cauliflower, French beans, cut into diamonds, all may be used in addition to the above. 1529.--MUSHROOMS, BAKED. (Fm—Champignons au Beurre.) Ingredients.--r6 or 20 cup mushrooms, butter, pepper to taste. Method.--For this method of cooking, the cup mdshrooms are better than the buttons, but should not be too large. Cut oil a portion of stalk, peel the top, and put them at once into a baking-dish, with a very small piece of butter placed on each mushroom ,- sprinkle over a little pepper, and let them bake for about 20 minutes, or longer, should the mushrooms be very large. Have ready a very hot dish, pile the mush- rooms high in the centre, pour the gravy round, and send them to table quickly with very hot plates. Tlme.-2O minutes; large mushrooms, } an hour. Average Cost, from 6d. to 9d. per lb. Seasonable, meadow mushrooms in September and October ; cultivated varieties obtainable all the year. Sufllclent for 6 or 8 persons. VARIBTIII or Mvsnaooaa—Ihe common mushroom found in our pastures is the Agrarian camper- lns of science; and another edible British s es is A. georgz's', but A. pmsulus is amt-med to he the most delnious mushroom. The morel is orchella es , and Tuber cr'barimn is the common truffle. Of late years much scientific research has been devoted to hmgi of all descriptions, and enthusiasts have put to the test the suitability of mushrooms and fungi for flood purposes. The listotedible inngiisalongcue, butltrequiressornestudybetcre themcrsunccmmonkindscanbe safely ventured upon. Isms—MUSHROOMS: BROILED. (Fr.——Champig- nons Grilles.) Ingredients.—-Cup mushrooms, pepper and salt, butter, lemon-juice. Method.--Carefully peel the mushrooms, cut of! a portion of the stalk, and season with salt. RECIPES FOR COOKING VEGETABLES 845 Broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of butter on each mushroom, season with pepper and salt, and squeeze over them a few drops of lemon- juice. Tlme.—-About 10 minutes. Average Cost, from 6d. per lb. Seasonable in September and October, obtainable all the year. Loceamts or fill: Musuxooss.--Mushrooms are to be met with in pastures, woods and marshes, but are very capricious and uncertain in their places of growth, multitudes being obtained in One season where few or none were to be found in the preceding year, They sometimes grow solitary, but more frequently they are gregarious, and rise in a regular circular form. Many species are em- ployed by man as food; but, generally speaking, the are dimcult of digestion. Many of them are also of suspicious ualities. Little reliance can be aced either on their taste, smell, or colour, as much depends on e situation on which they vegetate, and even the same plant, it is aiiirmed, may be innocent when young, but become noxious when advanced in age. 153I.--MUSHROOMS, PRESERVED, WITH BROWN SAUCE. Ingredients—r pint tin or bottle of mushrooms, I oz. of butter, I oz. of flour, 1 tablespoonful of sherry, stock, salt and pepper. Method.-Strain the liquor from the tin or bottle, and add to it sufficient stock to make up rather more than 1} a pint. Fry the butter and flour together until well-browned, add the mushroom-liquor, and stir the mixture until it boils. Season to taste, add the sherry, put in the mushrooms, and, when quite hot, serve as an accompaniment to broiled chicken, steak, etc. They may also be served as a vegetable entremet, in which case the mushrooms should be neatly arranged on hot buttered toast. Tlme.--Altogether, about 1» an hour. Average Cost, 13. to 18. 2d. Suillclent for 4 or 5 persons. Seasonable at any time. 1532.--MUSHROOMS, STEWED. (Fr.--Champig- nons a la Creme.) Ingredients—1 lb. of button mushrooms, 2 ozs. of butter, lot a pint of cream or milk, I dessertspoonful of flour, the juice of i a lemon, salt and pepper. Method.—Remove the skins, and cut off the ends of the stalks. Melt the butter in a stewpan, put in the mushrooms and lemon-juice, season with salt and pepper, cover closely, and cook gently for about i an hour, shaking the pan occasionally. Mix the flour and cream or milk smoothly together, pour the mixture into the stewpan, stir until the contents boil, simmer for 10 minutes to cook the flour, then, if the mush- rooms are tender, season to taste, and serve. 'l‘lme.—-About 40 minutes. Average Cost, from 8d. per 1b. Suillclent for 3 or 4 persons. Seasonable, meadow mushrooms in September and October, obtainable all the year. To procure mushrooms at all seasons gardeners provide themselves with what is called spawn from those whose business it is to propagate it. 846 HOUSEHOLD MANAGEMENT When thus procured it is usually made up for sale in quadrils consisting oi numerous white, fibrous roots, having a strong smell of mushrooms. The spawn is planted in rows, in a carefully-made bed, formed of seasoned fM¢ yard compost of sifted loam, beaten hard, and placed in a dry situation, and carefully attended to for five or six weeks, when the bed begins to produce, and continues to do so for several months. Cellars are often utilized for this purpose. In Paris most of the mushrooms are grown on artificially-formed beds in dark, disused quarries. 1533.—--MUSHROOMS, TINNED, WITH CREAM SA Ingredients—1 pint bottle or tin of mushrooms, 1 oz. of butter, I 02. of flour, 2 tablespoonfuls of cream, milk, salt and peppen Methods-“Strain ’ofi the liquor, add to “it sufiicient milk to make up rather more than i a pint. Heat the butter in a stewpan, add the flour, stir and cook for a few minutes without browning, then put in the mushroom liquor. Stir until boiling, season to taste, put in the mush- rooms, and when thoroughly hot stir in the cream, and serve. Tlma—About 20 minutes. Average Cost, Is. to ten 2d. Sufficient for 4 or 5 persons. Seasonable at any time. 1534.--MUSHR00MS, TO KEEP TEMPORARILY. Ingredients—r quart of mushrooms, 2 0286 of butter, 1 tablespoonful of lemon-juice, salt and pepper. Methods—ePeel, wash and thoroughly dry the mushrooms. Heat the butter in a LARGE stewpan, put in the mushrooms, season ’lightly with salt and pepper, and add the lemon-juice. Leave the pan un- covered, and cook the mushrooms very slowly until they become quite dry. They will keep good for several days, and when required for use should be re-heated and drained free from butter. They may also be kept for some time if closely packed in a shallow piedish, and covered with clarified butter. r$3$.—-MUSHROOMS, TO PRESERVE. Ingredients.*--To each quart of mushrooms allow 3 ozs. of butter, pepper and Salt to taste, the juice of I lemon, clarified butter. Method.--Peel the mushrooms, put them into cold water, with a little lemon-juice;let them remain for IQ minutes, then dry them very care- fully in a cloth. Put the butter into a stewpan capable of holding the mushrooms; when it is melted, add the mushrooms, lemon-juice, and a seasoning of pepper and salt. Draw them down overaslow fire, and let them remain until their liquor is boiled away, and they have become quite dry, but they must not stick to the bottom of the stew- pm. When done, put the mushrooms into pots, and over the top RECIPES FOR COOKING VEGETABLES 847 pour clarified butter. If not wanted for immediate use, they will keep good a few days without being covered over. To re-warm them, put the mushrooms into a stewpan, strain the butter from them, and they will be ready for use. Average Costa—From 8d. per lb. Seasonable, meadow mushrooms in September and October, obtainable all the yearl 1536.---MUSHROOMS, STUFFED. (Fr.—-Champig- nons Farcis au Gratin.) Ingredients—’6 medium-sized mushrooms, 6 round croutes of fried or toasted bread, slightly larger than the mushrooms, r tablespoonful of finely-chopped cooked ham, } a tablespoonful of breadcrumbs, a teaspoonful of grated Parmesan cheese, 1 teaspoonful of finely-chopped mushrooms, } a teaspoonful of finely-chopped parsley, r very small onion finely chopped, i an oz. oi butter, salt and pepper, browned bread- crumbs, brown sauce (see Sauces). Method.-—Remove the stalks and skins, trim the mushrooms to a uniform shape with a round cutter, and use the trimmings for the mixture. Melt the butter in a small stewpan, add to it all the above ingredients, except the butter, brown breadcrumbs, and brown sauce, season well with Salt and pepper, stir lm'skly over the fire until well mixed, adding by degrees as much brown sauce as is necessary to slightly moisten the whole. Pile the preparation on the mushrooms, sprinkle with browned breadcrumbs, add a small Piece of butter, and bake from to to :5 minutes in a moderate oven. Tlme.-—-From 30 to 35 minutes. Average Cost, irom 8d. per lb. Sulllclent for 5 or 6 persons. Seasonable, meadow mushrooms in Sep~ tember and October. 1537.—-MUSHROOMS ON TOAST. (Fm—Champig- nons sur Crofites.) Ingredients.--An equal number of medium-sized mushrooms and slightly larger rounds of well buttered toast, butter, salt and pepper; Method.---Peel the mushrooms, cut OE a portion of the stalks, season well with salt and pepper, brush over with warm butter, And grill over a clear fire, or try in a pan in a little hot butter. Arrange neatly on the Cloflteskand serve as hot as possible.) Tlme.--12 to 15 minutes. Average Cost, from 8& per lb. Allow 1 or 2 to each person. Seasonable, procurable at any we. r 538.--—0KRA. This plant is a native of the West Indies, although now largely cultivated in India and America. The young green pods are some. 848 HOUSEHOLD MANAGEMENT times pickled, and the older pods are preserved in tins for export. Those imported resemble gherkins in size, but their ends form a sharper point; their colour is lighter and less vivid in tone, and their pods contain seeds not unlike pearl barley. Okra has a peculiar flavour, often disagreeable to an unaccustomed palate, and it is exceedingly mucilaginous, the pods in the tin being surrounded by a substance of greater viscidity than gum. 1539.-—0KRA, TO BOIL. lngredlents.—24 fresh okras, 2 tablespoonfuls of oiled butter, 2 table- spoonfuls of cream, salt and pepper. Method.--Wash the okras in cold water, drain them well, and trim both ends. Place them in a saucepan containing boiling salted water, boil gently for r 5 minutes, or until tender, and drain well. Make the butter and cream hot in a stewpan, put in the okras, sprinkle liberally with pepper, add a little salt, shake them over the fire for a few minutes, then serve. Time, } an hour. Average Cost, uncertain. 154o.--OKRAS AND TOMATOES, SCALLOPED. Ingredients—{- of a tin of okras, 4 tomatoes sliced, 2 tablespoonfuls of breadcrumbs, } of an oz. of butter, 1- of an oz. of flour, 1} a pint of milk, salt and pepper, browned breadcrumbs or cracker crumbs, butter. Method.--Cut the okras into small pieces, halve or quarter the slices of tomatoes, mix the two together, and add the breadcrumbs. Heat the butter in a stewpan, add the flour, stir and cook the mixture for a few minutes, then put in the milk, and stir until boiling. Season to taste, and simmer gently for 5 minutes” Place the mixture of okras and tomato in well-buttered scallop shells, sprinkle lightly with Salt and pepper, and add a little sauce. Cover lightly with browned bread- crumbs or cracker crumbs, add 2 or 3 small pieces of butter, and bake in a moderately-hot oven from to to I 5 minutes. Serve hot. Time—To bake the scallops, from to to :5 minutes. Average Cost, rod. to is. Allow 1 scallop to each person. Seasonable at any time. 154r.—--0KRAS, TINNED, TO SERVE AS A VEGE- TABLE. lngredlents.—r tin of okras, salt and pepper. Method—Turn the contents of the tin into a steel stewpan, make thoroughly hot, then drain, season with salt and pepper, and serve. Tlme.--To re-heat, about 10 minutes. Average Cost, rs. Sumclent for 5 or 6 persons. Seasonabls at any time. RECIPES FOR COOKING VEGETABLES 849 1542.—ONIONS. Directions given for preparing and cooking Spanish onions are equally applicable to other varieties less mild in character. When their stronger flavour is disliked, it may be partially removed by blanching them, and still more effectually by changing the water two or three times. r543.--0NIONS, BURNT, FOR GRAVIES. Ingredients.—-} a lb. of onions coarsely-chopped, 1» a lb. of moist sugar, } a pint of water, i of a pint of vinegar. Methods—Place the onions and water in a steel stewpan, let them boil for 5 or 6 minutes, then add the sugar, and simmer gently until the preparation becomes nearly black. Have the vinegar ready boiling, pour it into the stewpan, stir until well mixed, then strain, and when cold, bottle for use. This browning must be used very sparingly, or it will impart a disagreeable taste. When colouring alone is required, it is safer to use caramel, recipes for which will be found under that name. 1544.—ONION PIE. See Chapter XLIII, “ Vegetarian Cookery.” 1545.—ONIONS, ROASTED. (F r.--Oignons r6tis.) . Ingredients.--Onions, either red or yellow. Method—Top and tail the onions, but do not skin them. Put them into a saucepan containing suflicient boiling salted water to cover them, boil gently until nearly done, then drain and dry thoroughly. Place the onions in a tin, or in a Dutch oven, in front of a clear fire, and roast them for 15 or 20 minutes, turning them frequently. Serve as a garnish to roast fowl. Time.--To boil the onions, about 1 hour. Average Cost, 2d. per lb. Seasonable at any time. 1546.--0NIONS, SPANISH, BAKED. (Fr.—Oignons.) Ingredients—4 or 5 Spanish onions, salt and water. Method.—-Put the onions, with their skins on, into a saucepan of boiling water, slightly salted, and let them boil quickly for 1 hour, Then take them out, wipe them thoroughly, wrap each one in a piece of buttered paper, and bake them in a moderate oven for 2 hours, or longer, should the onions be very large. They may be served in their skins, and eaten with a piece of cold butter and a seasoning of pepper and salt 3 or they may be peeled, and a good brown gravy poured over them. 850 HOUSEHOLD MANAGEMENT Time.—From r to 1} hours to b011; 2 hours to bake. Average Cost, 2d. per lb. Suillclent for 4 or 5 persons. Seasonable from October to April. Pnorsnrrrs or m Groom—hie onion is possessed of a white, acrld, hehtile oil, hol ' sulphur in solution, albumen, a quantity oi uncryetallizable sugar. Ind mucilage, phosphoric acid, and combined lime acetic acid, citrate of lime, and lignine. Of all the s 'es of allium, the onion has the volatile principle in the greatest degree; and hence it is lm ble to separate the scales of the root without the eyes being affected. The juice is sensibl aud, and is ca able of being, by fermentation converted into vinegar, and mixed with water or egs of beer yi ds distillation an alcoholic liquor. Although used as a common esculent, onions are not suited to stomaehs; some persons cannot eat them either fried or roasted, whilst others prefer them boiled, which is the best wayof using them, as by the prooeeethey then undergo the'iare deprived 0‘ their essentid u'li Many ple who cannot eat onions in a pie or stew, when ey are put in raw, find them qmte digestib e if they are first scalded for a quarter of an hour. Anaemic s, and those of a consumptive tendency, frequently evince a great hlung' ' for onions, and e prove a most useful food for such invalids. y 1547.--0NION5. SPANISH, BAKED. (Another Method.) Ingredients.--Spanish onions, brown sauce (see Sauces, No. 2 3 3),, butter or fat, salt. Method.--Peel the onions, put them into cold water, add a teaspoon-J ful of salt, boil gently for 1} an hour, then strain. Have ready in a baking-dish some hot butter or hot fat, baste the onions well, place them in a moderate oven, and bake for 11} hours, basting frequently: When done they should be well browned. Serve in a hot vegetable- dish with the sauce poured over them. Tlme.--About 2 hours. Average Cost, irom ad. to 3d, per lb. Seasonable from October to April. 1548.—ONIONS, SPANISH, BOILED. (FL—Oignons. d’Espagne bouillis.) Ingredients.-Spanish onions, white sauce (su Sauces, No. 223), salt and pepper. Method.—-Peel the onions, put them into cold water, bring to the boil} and strain. Have ready a saucepan of boiling water, add to it a tea-i spoonful of salt, put in the onions, and boil gently from I} to 2 hours, according to size. Or they may be steamed, in which case about i an hour longer must be allowed. Serve with the white sauce poured overt them. Time.--From I} to 2} hours. Average Cost, 2d. to 3d. perlb. Season- able from October to April. 1549.~—ONIONS, SPANISH,STEWED. (Fr.--Oignons au Jus.) Ingredientswu or 5 medium-sized Spanish onions, 1 pint oi brown stock or gravy. KeihOdw—Peel and trim the onions, cover them with cold water, bring to the boil, and strain. Select a stewpan large enough to allow RECIPES FOR COOKING VEGETABLES 851 the onions to stand side by side, put in the stock, cover closely, and Simmer gently from t to 1} hours. Serve in a hot Vegetable dish with the gravy poured reund. Tlme.—From r} to 2 hours. Aterage Cast, 2d. to 3d. per lb. Season- abld from Oetober to April. ' r55o.--Ol\llONS, SPANISH, STEWED. {Fr.-0ignons au jus.) (Another Method.) laminae-4 bi- ; medium-sized Spanish onions, 3 ozs. of butter, Method.—-—Blanch the onions as in the preceding recipe. Heat the butter in a Stewpah, stand the onions side by side, cover closely, and cook very gently at the side of the stove for about 2 hours, basting irequently. Serve with the butter poured over. Times—From 2 to 2} hours. Average Cost, from ad. to 3d. per lb. Seasonable from October to April. 155t—ONIONS, SPANISH, STUFFED. (Fr.——0ignons Farcis.) l' Ingredients.-—6 or 8 rather small Spanish onions, 4 tablespoonfuls of finely-chopped liver or raw meat {evoked meat of any kind may be used instead), 1 tablespoonful of parboiled finely-chopped onion, 1 table- spoonful of breadcrumbs, 1 a teaspoonful of powdered sage or mixed herbSJ’tggt Salt Ahd Perei', i 0* 6- pint 0i brown sauce {sec Sauces, No. 233.) Method.--Slrin and parboil the onions, then with a round cutter or small knife remove the centre part. Mix all the ingredients, except the brown sauce, together, fill the onions with the preparation, baste them well with hot butter or dripping, and bake in a moderate oven em 30 to 40 minutes, basting frequently. Serve with the sauce poured over. Time. 'From I} to 11 hours. Average Cost, Is. to 1s. 2d. Sulllclent for b or 7 persons. Seasonable from October to April. See also Chapter on American Cookery. t 5§2.—PARSNIPS, BOILED. (Fr.—Panais au Naturel.) Ingredients.—Parsnips; to each } gallon oi water allow 1 heaped tablespoonful of Salt. Methbd.-Wash the parsnips, scrape them thoroughly, and with the point bf the knife remove any black specks about them, and should they be very large, but the thick part into quarters. Put them into a saucepan of boiling Water, salted in the above proportiOn, boil them rapidly until tender, which may be ascertained by piercing them with 852 HOUSEHOLD MANAGEMENT O a fork or skewer, take them up, drain them, and serve in a vegetable- dish. This vegetable is usually served with salt fish, boiled pork or boiled beef; when sent to table with the latter. a few should be placed alternately with carrots round the dish, as a garnish. Tlme.—Large parsnips, r to 1} hours; small ones, i to 1 hour. Average Cost, 2d. per lb. Seasonable from October to May. The: Paasmr (Fr. punish—This vegetable is found wild in meadows all over Europe, and in Eng- land is met with very frequently cn dry banks in a chalky soil. In its wild state the root is white, mucilaginous, aromatic and sweet. The cultivated ramp is much used, and is a highly nutritious vegetable. In times of scarcity. an excellent bread as been made of its roots, and they also furnish an excellent wine, resembling the malmsey of Madeira and the Canaries; a spirit is also obtained from them in as great quantities as from carrots. The composition of the parsnip-root has been found to be in :00 parts, 79'4 of water, 6'9 starch and fibre, 6's gum, 5'5 sugar, and 2': of albumen. 1553.——PARSNIPS, FRIED. (Fr.—-Panais Frits.) Ingredients.—-Parsnips, salt and pepper, egg and breadcrumbs, or frying-batter. Method—Boil the parsnips as in the preceding recipe (cold ones may be used), cut them into slices, about l an inch in thickness, sprinkle them with salt and pepper, and either coat them with egg and bread- crumbs, or dip them into batter. In either case, they must be fried until golden-brown in hot fat. Average Cost, 2d. per lb. Seasonable from October to May. 1554.--PARSNIPS, MASHED. See Turnips, Mashed, Recipe No. 1627. 1555.--PEAS, GREEN. (Fr.-——Petits Pois Verts.) Ingredients.—-r quart of cooked green peas, 2 ozs. of lean cooked ham cut into dice, 1 oz. of butter, 2 tablespoonfuls of good stock, 1 tea- spoonful of flour, } a small onion finely-chopped, a pinch of castor sugar, a pinch of grated nutmeg, salt and pepper. Method.--Fry the onion until lightly browned in the butter, add the flour and ham, stir over the fire for a minute or two, then put in the peas, stock, sugar, and nutmeg. Season to taste, simmer for 10 minutes, stirring occasionally, then serve. Tlme.—About 1 hour, altogether. Average Cost, rs. 6d. Sunlclent for 5 or6 persons. Seasonable from May to September. I 5 56.-—PEAS, GREEN, BOILED. (Fr.--Petits Pois verts a l’Anglaise.) lngredients.—Green peas, mint, butter, salt and pepper. Method.—Shell the peas, put them into boiling water, add a little salt and a sprig of mint, and boil, with the saucepan uncovered, from 10 to 25 minutes, according to age and variety. Drain well, put them into a hot vegetable dish, season with pepper, add a small piece of butter, and serve. RECIPES FOR COOKING VEGETABLES 853 Tlme.--From 10 to 2 5 minutes. Average Cost, from 6d. per peck. Seasonable from May to September; most plentiful in July and August. ORIGIN or fit: Pam—All the varieties of garden peas which are cultivated have originated from the Pistons sativuns, a native of the south of Europe: and field peas are varieties of Ps'sum matte. The everlasting pea is Lathyms lats'loh'us, an old favourite of flower gardens. It is said to yield an abund- ance of honey to bees, who are remarkably fond of it. In this country the pea has been grown from time immemorial, but its culture seems to have diminished since the more general introduction of herbage, plants and roots. 1557.-—PEAS, FRENCH STYLE. (F r.--Petits Pois a la Francaise.) Ingredients.--11} pints of shelled peas, 1 oz. of butter, 1 dessertspoonful of finely-chopped parsley, mint, salt and pepper. Method.--Boi1 the peas as in the preceding recipe, drain off the water, and shake the saucepan over the fire until the greater part of the moisture has evaporated. Then put in the butter and parsley, season with pepper, toss over the fire for a few minutes, and serve. Tlme.—From 20 to 35 minutes. Average Cost, from 6d. per peck. Sumelent for 4 or 5 persons. Seasonable from May to September. Vaatmts or flu: Pam—The varieties of the pea are numerous ; but they may be divided into two classes—those grown for the ripened seed, and those grown for gathertng in a green state. The culture of the latter is chiefly confined to the n ' bourhoods of large towns, and may be considered as in phart rather t9 belong to the operations 0 the market gardener than to those of .the agriculturist. e grev varieties are the early grey, the late grey, and the purple grey, to which some add the Marlborough grey and the horn grev. The white varieties grown in fields are the pearl, early Charl- ton, golden hotspur, the common white, or Sufioik, and other Suffolk varieties 1558.—--PEAS, GREEN, STEWED. (Fr.--Petits Pois a la Francaise.) Ingredients.—-I quart of peas, I lettuce, 2 onions 2 ozs. of butter, pepper and salt to taste, 1 egg, } a teaspoonful of powered sugar. Method.—Shell the peas, and slice the onions and cut lettuces, into fine shreds ; put these into a stewpan with the butter, pepper and salt, but no more water than that which hangs round the lettuce after washing it. Stew the whole very gently for rather more than 1 hour, then stir into the mixture a well-beaten egg, and about -} a teaspoonful of powdered Sugar. When the peas, etc., are nicely blended, serve, but after the egg is added, do not allow them to re-boil. Timer-i} hours. Average Cost from 6d. per peck. Seasonable from May to September. Sufficient for 6 or 7 persons. Till Swmrr Pm, mo rns Hams on Woon Put—The well-known sweetgeaforms a handsome covering to a trellis, or lattice-work in a flower garden. lts gay and fmgrant owers, with its ramb- ling habits, render it peculiarly adapted for such purposes. The wood pea or heath pea, is found in the heaths of Scotland, and the Highlanders of that coun are extremely partial to them. The peas have a sweet taste, somewhat like the root of liquorice, an when boiled have an agreeable flavour andarenutritive. Intimesotscamity theyhsveservedesanarticleoffood. Whmwellbcilcd a for]: will through them; and slightly dried, they are roasted, and in Holland and Flanders served up he chestnuts. 854 HOUSEHOLD MANAGEMENT I559.-*-PEAS, TINNED, TO DRESS. Ingredients.—1 pint of preserved peas, butter, mint, sugar, salt and Pepper- MethodnStrain the liquor from the peas, and wash and drain them well. Have ready a saucepan of boihng water, add 2 or 3 Sprigs of mint, and when they have infused for 5 minutes, put in the peas, together with a little salt and a good pinch of sugar. Let the peas remain in the water tor a few minutes, then drain them well, sprinkle them with pepper, and add a little cold butter. Or, instead of serving them plainly, dress them as directed under the heading Peas. When fresh mint is not procurable, serve the peas sprinkled with powdered mint. Tlmew-Jl‘o heat the peas, about :0 minutes. Average Cost, 9d. to rod. Seasonable at any time. r56o.--PEASE PUDDING. Ingredients.-i} pints of split peas, 2 ozs. of butter, 2 eggs, pepper and salt to taste. Methode—Put the peas to soak over night in water, and float ofl any that maybe worm-eaten or discoloured. Tie them loosely in a clean cloth, leaving a little room for them to swell, and put them on to boil in cold rain-water, allowing 2} hours after the water has simmered up. When the peas are tender, well rub them through a colander with a wooden spoon, and add the butter, eggs, pepper and salt. Beat all well together for a few minutes, until the ingredients are well incorporated, then tie them tightly in a floured cloth, and boil the pudding for another hour. Turn it on to the dish, and serve very hot. Time.--Altogether, about 3% hours. Average Cost, 7d. Sufficient for 5 or 6 persons. Semnable at any time, 156L—POTATOES, BAKED. (Fr.——Pommes de Terre.) Ingredients.-—Potatoes. Methom—Choose large potatoes, as much of a size as possible; wash them in lukewarm water, and scrub them well, for the brown skin of a baked potato is by many persons considered the better part of it. Put them in a moderate oven, and bake them for about 2 hours, turning them 3 or 4 times while they are cooking. Serve them in a. napkin immediately they are done, for, if they are kept a long time in the oven they will have a. shrivelled appearance. Potatoes may also be toasted before the fire in an American oven; but when thus cooked, they must be done very slowly. Time.--From i to 2 hours, according to size. Average Cost, 1d. per lb. Seasonable all the year. RECIPES FOR COOKING VEGETABLES 855 1562.—POTATO BALLS. (Fan—Croquettes de Pommes de Terre.) Ingredients.-Mashed potatoes, salt and. pepper to taste; when liked, a very little minced parsley, egg and breadcrumbs. Method.-—Boil and mash the potatoes (see Potatoes, Mashed, Recipe No. 157 5), add a seasoning of pepper and salt, and, when liked, a little minced parsleya Roll the potatoes into small balls, cover them with egg and breadcrumbs, and, try in hot oil or dripping until light-brown. Let them drain on a cloth or paper, dish them on a napkin, and serve. Tlme.—ro minutes to try the Pails. Seasonable at any time. 'hr: Porno—The tato belongs to the family of the Solanaceae, the greater number of which now in the tropics, an the remainder are distributed over the temperate regions of both hemispheres, but do not extend to the Arctic and Antarctic zones. The whole of the family possess valuable qualities; some species are narcotic, as the whence-plant, and others, as the henbane and nightshade, are deleterious. The roots take of the properties of the plants, and are sometimes even more active. The tubers of at as produce them are amvlaceous and nutritive, as in those of file potato. The leaves are generally mmotic, but they lose this principle in buling, as in the case with the adamant sigma, which is used as e vegetable when cooked. r563.--POTATO CHIPS. See Potatoes, Fried, Recipe No. 1569. ‘ 1564.-P0TAT0 CROQUETTES. See Potato Balls, Recipe No. I 562. 1565.—POTATOES, BOILED. (Fr.--Pommes de Terre au Naturel.) Ingredients—Potatoes, salt. Method.—Choose potatoes of equal size, scrub them, peel them thinly, wash them well in clean cold water, but do not let them remain in it for more than 10 minutes. Put them into a saucepan, with suflicient BOILING water to cover them, add a teaspoonful of salt to each quart of water, and boil GENTLY irom 20 to 40 minutes, according to age andl size. Ascertain when they are. done by trying one with a skewer; if soft, drain oil the water, put the saucepan by the side of the fire with the lid tilted, to allow the steam to escape, let them remain for about 10 minutes, then serve. Tiara—From 20 to 40 minutes. Average Cost, rd. per lb. Seasonable at any time. ' Nata—Opinions are divided as to whether potatoes should be put into cold or boiling water. Those who adopt the tormer method can give no reason for so doing, save that of its being an old custom, whereas many who have made a scientific study of the culinary treatment of this vegetable, assert, and with good reason, that the darker layer of potato immediater under the skin is composed almost entirely of gluten, a substance which, like albud men, when subjected to the temperature of boiling water, at once hardens, 856 HOUSEHOLD MANAGEMENT forming an im rvious layer that prevents the water reaching the inner starchy part 0 the potato. Consequently, the potatoes are more dry and floury than they would otherwise be. Potatoes may be kept hot for some time, without spoiling, if covered with a folded cloth to absorb the moisture, and the saucepan itself uncovered, to allow the steam to escape. Poraro-Sucam—This sugar substance, found in the tubers of potatoes, is obtained in the form of syrup or treacle. It resembles grape-sugar, is not crystallizable, and is less sweet than cane-sugar. It is used to make sweetmeats and as a substitute for honey. 60 lb. of potatoes, yielding 8 lb. of dry starch, will produce 7} lb. of sugar. In Russia it is extensively made, and lsas good, though of less consistency, than the treads obtained from cane-sugar. A cheap and common spirit is also distilled from the tubers, which resembles brandy, but is milder, and has a flavour resembling the odour of violets or raspberries In France this manufacture is carried on somewhat extensively, and 500 lb. of the tuberswillproduce sslb.ofthespirits, thepulpbeingutilized forfeedingcattle. I566.—POTATOES, COLD, TO USE. Ingredients—1 lb. of cold potatoes, 1 oz. of butter, 2 tablespoonfuls of finely-chopped onion, 2 tablespoonfuls of flour, milk, salt and pepper. Method.--Pass the potatoes through a sieve, or beat them smooth with a fork. Add the butter, onion, and sufiicient milk to moisten them, season to taste with salt and pepper, and press the mixture into a well-greased mould or basin. Bake in a moderate oven for about f an hour, then turn the potatoes out and serve. For other methods of utilising cold potatoes, see Bubble and Squeak, Potato Balls, Potatoes, Mashed and Baked, and Potatoes with Maltre d‘HOtel Sauce. Tlme.—To bake the mould, about i an hour. Average Cost, ad. to zld. Sumelent for 2 or 3 persons. Seasonable at any time. r567.—POTATOES, CRISP. See Potatoes, Fried, Recipe No. 1569. 1568.-—POTATOES WITH CHEESE. (Fr.—-Soufflé de Pommes de Terre an Fromage.) Ingredients—1 medium-sized potatoes, 2 whites of eggs, 1 yolk of egg, 1 heaped tablespoonful of grated cheese, 2 tablespoonfuls of milk, 1 teaspoonful of finely-chopped parsley, 1 oz. of butter, salt and pepper Method.--Scrub the potatoes and bake them in their skins. When ready, cut in halves, empty the skins into a small stewpan, add the cheese, butter, yolk of egg, milk and parsley, season with salt and pepper, and mix well over the fire- Beat the whites stifily, stir them lightly in, then fill the potato skins with the mixture, piling it somewhat high. Brush over with a little yolk of egg, and bake in a mOderate oven for about 15 minutes. RECIPES FOR COOKING VEGETABLES 857 Tlme.--From I} to 2 hours. Average Cost, 6d. Seasonable at any time. Sulllcient for 6 persons. "eta—This mixture can also be baked in scallop shells or patty-pans, which should be previously well buttered and covered with breadcrumbs. Amuxsrs or rm: Porno.— Next to the seeds of the cereals, the potato is the most valuable plant for the production of human food. Its tubers, according to analysis, contain the following ingredi~ ents: 75'5: starch, 0'55 dextrine 3'3 of impure saccharine matter, and 3': of fibre with coagulated albumen. In a dried state the tn contains 641 cent. of starch. 2'25 dextrine. 13‘47 of impure saccharine matter, 5'23 0! caseine, gluten and al umen, s of fatty matter, and 13'3r of fibre and coagulated albumen. 1569.—-POTATOES, FRIED. (Fix—Pommes de Terre Frites.) Ingredients.-—Potatoes, hot oil or clarified dripping, salt. Method—Peel and cut the potatoes into thin slices, as nearly the same size as possible, parboil them, and dry them in a cloth. Make some oil or dripping quite hot in a saucepan, put in the potatoes, and fry to a nice brown. When they are crisp and done take them up, drain them on paper before the fire, and serve very hot, after sprinkling them with salt. These are delicious with rump-steak, and in France are frequently served as a breakfast dish. The remains of cold potatoes may be sliced and fried by the above recipe, but the slices must be cut a. little thicker. Time.-—Sliced raw potatoes, 25 minutes; cooked potatoes, 1 5 minutes. Average Cost, rd. per lb. Seasonable at any time. WAFER POTATOES. The potatoes are prepared with a special cutter sold for the pur- pose, and after being washed and well dried, are fried in clear hot fat until crisp and lightly browned. 157o.—POTATOES, FRIED. (Fox—Pommes de Terre Frites.) (Another Method.) Ingredients.--6 potatoes, } a lb. of butter, salt. Method.-—Peel the potatoes very evenly, cut them into slices as thin as possible. Place the butter in a frying-pan, and as soon as it is boiling add the sliced potatoes, and fry them of a bright gold colour, shaking them so as to cook them equally. Drain on sheets of paper before the fire, powder with salt, and serve very hot. Serve with game. Tlme.--ro to 12 minutes to fry. Average Cost, rd. per lb. Sufficient for 3 persons. Seasonable at any time. Nola—Porno Hanan—The adhesive tendency of the flour of the potato prevents its being baked or kneaded without being mixed with wheaten flour or meal; it may, however be made into cakes in the following manner: A small wooden frame, nearly square, is laid on a. pan like a ing-pan, and is grooved and so constructed that, by means of a presser or 'd introduced 858 HOUSEHOLD MANAGEMENT into the groove, the cake is at once fashioned, according to the dimensions of the mould. The frame containing the farina may be almost immediately wrthdrawn after the mould is formed upon the pan, because from the consistency imparted to the incipient cake by the heat, it will speedin admit of being safely handled; it must not, however, be fried too hastily. It will then eat very palatably, and might from time to time be soaked for pud- dings, like tapioca, or be used like the casada-cake, for, when well buttered and toasted, it is excellent for breakfast. r57r.-—POTATOES, IRISH WAY TO BOIL. (Fr.—Pommes de Terre s l’ Irlandaise.) lugredlents.—Potatoes, water. Method.—\Nash and scrub the potatoes, but do not peel them. Put them into a saucepan of boiling water, boil slowly until they can be easily pierced with a fork, then immediately add sufficient cold water to reduce the temperature several degrees below boiling point. Let them remain for 2 or 3 minutes, then pour off the water, cover the potatoes with a folded cloth, and allow them to stand by the side of the fire until the steam has evaporated. Peel them quickly, and send them to table in an open dish, in order that the steam may escape, otherwise the potatoes may be watery. Tlme.-To boil the potatoes, from 20 to 30 minutes. 'Average Cost, rd. per lb. Seasonable at any time. 1572.-—POTATO RIBBONS, FRIED. (Fr.—Pommes de Terre Frites.) lngredlents.-—Potatoes, frying-fat. Method—Peel the potatoes, throw them into cold water for 10 nannies, dry with a clean With, and peel them into ribbons, i an inch wide, with a small sharp knife, cutting round and rohnd. Divide these into 6-inch lengths, tie into knots, fry in a frying-basket in a deep pan of hot fat until golden-brown, then drain well on a paper, and serye. Tlme.-i-From 5 to 6 minutes to fry. Average Cost, id. per lb. Season- able at any time. Parsnvmo Formosa—In general, potatoes are stored or presd-ved in bits, cellars, pies or camps; but, whatever method is adopted, it is essential that the tubers are pertectly dry, otherwree they will surely rot; and a few rotten potatoes Will contaminate a whole mass. The pie, as it is call d, con- sists of a trehch, lined and covered mth straw, the potatoes in it being piled in the shape of a house roof, to the height of about three feet. The camps are shallow its, tilled and ridged up in a similar manner covered u with the excavated mould of the pit. In ussia and Canada, the tato is preserved in beam, houses or cellah heated, when necessary, by stoves to a tem ture 0 one or two degrees above the W1)an ‘l‘o keep tatoes for a considerable time, the best way is to place them in thin layers on a platform suspen in an ice-cellar; there the temperature being always below that of active Vegetatitm, they Will not sprout; while, not being above one or two degrees below 3 point, the tubers will not be frost-bitten. Another method is to scoop out the eyes, with s weifigiastogandheepthemtsburledinearth;sthirdmethodistodestrov thevitalprinciple by ' .drying, steaming, or scalding ; a fourth is to bury them so deep in dry soil that no change of temperature will reach them, and thus, being without sir, they will remain upwards of a year without muting, RECIPES FOR (‘OOKING VEGETABLES 859 I573.--POTATOES, GERMAN METHOD OF cooK. ING. (Fr.--Pommes de Terre a l’Alles mande.) Ingredients.--8 or 9 medium-sized potatoes, 2 ozs. of butter, 2 table- spoonfuls of flour, 2 tablespoonfuls of vinegar, } a pint of stock. salt and pepper. Methom—Peel and slice the potatoes thinly. Heat the butter in a stewpan, add the flour, and. when lightly browned, stir in the stock and vinegar. Bring to the boil, season to taste, put in the sliced, potatoes, and simmer very gently until tender. Time.--About 25 minutes, Average Cost, 4d. to 5d, Sumcient for 3 or 4 persons. Seasonable at any time. 1574.—-POTATOES, LYONNAISE S'l'YLE, F r.——Pomrnes de T erre a la Lyonnalsei Ingredients—6 or 8 boiled potatoes sliced, 3 rather small onions,I I} ozs. of butter, finely-chopped parsley, salt and pepper. Method.—Peel the onions, cut them Acnoss intq slipes, fry these brown in butter, and keep them hot. Strain and return the butter to the saute-pan, put in the sliced potato and fry until well-browned keeping the slices unbroken. Season with saltL and pepper, serve on a hot dish garnished with the tried slices of onion, and sprinkle lightly with parsley. Tlme.--To cook the onions, from 5 to 6 minutes; to sauté the potatoes, 10 minutes. Average Cost, 5d. Sufficient for 3 or 4 persons. Seasonable at any time, r575.-—POTATOES, MASHED. (Fr. Purée de Pommes de Terre.) Ingredients—r, lb, of potatoes, 1 oz. of butter, 1 or ; tablespoonfuls of milk, salt. Method.-Peel and steam the potatoes over a. saucepan oi boiling water, or boil them in their skins, and afterwards peel them. In either case, pass the potatoes through a wire sieve, or mash them well with a fork. Heat the butter in a. stewpan, add the milk, stir in the potato, and season to taste with salt. Beat well with a wooden spoon, pile lightly in a. hot dish, then; serve. ,Seo Potato Rice,r Potato, and Potato Vermicelli. Tlme.--To steam the potatoes, from 30 to 40 minutes. Average Cost, Id. per lb. Sumclent for 3 persons. Seasoneble at any time. 1576.—-POTATOES, MASHED AND BAKED. (Fm—Pommes de Terre a la Duchesse.) Ingredients—1 1b. of cold mashed potato, 11 ozs. of butter, r heaped 860 HOUSEHOLD MANAGEMENT tablespoonful oi grated cheese, preferably Parmesan, 1 tablespoonful of milk (about), the yolk of 1 egg, salt and pepper. Method.-Boil the potatoes, and rub them through a sieve whilst hot. Mix all the ingredients well together in a stewpan over the fire, then spread it on a floured board, and shape into rolls about 21} inches long, and rather less than 1 inch in width. Or, cut into triangular or diamond-shaped pieces, place on a greased baking-tin, brush over with egg, and bake them in a moderately hot oven until nicely browned. Beiore serving, brush over with warm butter, and sprinkle with finely- chopped parsley. The potatoes may be served as a separate dish, or used as a garnish for many entrées and “ dressed vegetables." Tlme.—From 11> to 1} hours. Average Cost, about 6d. Seasonable at any time. 1577.--P0TAT0 NESTS. See Potatoes with Cheese. (Recipe No. 1568). The cheese is usually, but not necessarily, omitted in Potato Nests. 1578.--P0TAT0 PUFF. See Potato Soufllé, Recipe N0. 1586. When small puffs are required, force themixture on to a greased baking-tin in small rounds, and cook in a moderately-hot oven until lightly-browned. 1579.—POTATOES, PARISIAN. (Fr.-—-Pommes Pari- sienne.) Ingredients.--Potatoes, z or 3 ozs. of butter, 1 teaspoonful of finely- chopped parsley, salt. Method.—With a large round vegetable scoop prepare as many potatoes as may be required. To 1 pint allow the above proportions of butter and parsley. Heat the butter in a sauté-pan, fry the potatoes over the fire until well browned, then cook more slowly in the oven until tender. Drain off the butter, season with salt, sprinkle with parsley, and serve. Tlme.--About 15 minutes. Average Cost, rd. per lb. Seasonable at any time. 1580.—-—POTATOES WITH JACKETS. Sea Potatoes, Irish Way to Boil, Recipe No. 1571. 1581.-—POTATOES, ROASTED. Sea Potatoes, Baked, Recipe No. 1561. 1582.—P0TAT0 RISSOLES. See Potato Balls, Recipe No. 1562. RECIPES FOR COOKING VEGETABLES 861 I583.--POTATOES WITH MAlTRE D’HOTEL SAUCE. (Fr.—-—Pommes de Terre a la Maitre d’Hotel.) Ingredients.—-Cold boiled potatoes, 1 a pint of stock or milk, the yolk of 1 egg, I oz. of butter, a dessertspoonful of flour, } tablespoonful of chopped parsley, 1} a teaspoonful of lemon-juice, salt and pepper. Method.—-Cut the potatoes into thick slices. Melt the butter in a stewpan, stir in the flour, add the stock or milk, and boil well from to to I 5 minutes. Season to taste, put in the slices of potatoes, let them become thoroughly hot, then draw the stewpan aside, put in the lemon- juice and parsley, add the yolk of egg, and stir gently until it thickens. The egg may be omitted, in which case a level tablespoonful of flour must be substituted for the smaller quantity given above. Tlme.—-About 20 minutes. Average Cqst, 6d. Seasonable at any time. r584.--—P0TATOES, SAUTE' 0R rosssn. (Fr.--Pommes de Terre Sautées.) Ingredients.--Potatoes, salt and pepper. To 5 or 6 allow 1 oz. of butter. Method.—'Choose rather waxy and even-sized potatoes, wash and boil them in their skins until three parts cooked, let them dry thoroughly, then peel and slice them rather thinly. Heat the butter in a saute- or frying-pan, put in the potatoes, and season with salt and pepper. Toss them over the fire until they acquire a. little colour, then serve. Tlme.—To sauté the potatoes, from 4 to 5 minutes. Average Cost, ad. to 3d. Sufficient for 2 or 3 persons. Seasonable at any time. I 585.-—POTATO STRAWS. (Fr.-——Pommes Pailles.) Ingredients.--5 or 6 medium-sized potatoes, frying-fat, salt. Method.—Peel and slice the potatoes thinly, cut them into strips about 11} inches long, then wash and drain them well, and dry them on a cloth. Have ready a deep pan of hot fat, fry the straws in a basket until crisp, drain free from fat, sprinkle with salt, and serve. Tlme.—-To fry the straws, about i 5 minutes. Average Cost, 3d. Sulli- cient for 2 or 3 persons. Seasonable at any time. 1536.-—POTATO SOUFFLE. (Fr.—Soufflé de Pommes de Terre.) Ingredients.--r lb. of mealy potatoes, 1 oz. of butter, t gill of cream, 3 eggs, salt and pepper, nutmeg. Method.--As soon as the potatoes are cooked, drain and dry them carefully, and rub them through a fine wire sieve. Put them into a 862 HOUSEHOLD MANAGEMENT basin, and add salt, pepper, and. a grating of nutmeg to season. Melt t e butter, and stir in, one by one, the yolks of eggs, nd the bream, lastly add the whites 0f eggs, previously whisked to a Stiff froth. Put the mixture into a buttered pie-dish, or into small buttered china or paper soufl‘ié cases. Bake in a hot oven for about so minutes. Small cases will take rather less time. Timon-Front t} to 1} hours. Average Cost, l0d~ Seasonable at any time. 1587.—-POTA'I;O RICE. (Fr.—Pommes de Terre au RiZ. Ingredients.—P0tat0es, salt and butter. Method.~—Choose white potatoes, boil them until tender, and mash them. Press them through a large colander on to a hot dish before a fire, shaking the colander lightly every other minute to cause the pota- toes to fall ofi in short grains like rice ;, serve very hot. Tlme.--From 40 to 50 minutes. Average Cost, rd. pet lb. Seasonable at any time. i 1588.—-POTATO SNOW. (Fr.-—-Pommes de Terre an Neige.) Ingredients.—-Potatoes, salt and water. Method.~—Choose white potatoes, as tree from spots as possible, boil them in their skins in salt and water until perfectly tender, drain and dry them thoroughly by the side of the fire, and Peel Lthem. Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the flakes will fall; serve as hot as possible. Timeanrom 40 to 50 minutes. Average Cost, td. pet 1b. Seasonable at any time. 1589.-POTATO VERMICELLI. Ingredients.--Potatoes, salt and water. Method.—-Prepare and cook the potatoes as in either of the two preceding recipes, then press them through a metal potato masher into a hot vegetable dish. Tlme.—From 40 to 50 minutes. Average Cost, Id. per lb. Seasonable at any times r590.—POTATOES, 'ro BOIL NEW. (Fin—Pommes de Terre.) Ingredients-Potatoes; to each i gallon of water allow m heaped tablespoonful of salt, a few sprigs of mint. REFIPES FOR COOKING VEGETABLES 863 Method.-.-Have the potatoes as fresh as possible, for they are never good when they have been some time out of the ground. Well waSh them, tub or scrape bit the skins, and put them and the inint into boiling water salted in the above propertion. Let them boil until tender; try them With a fork, and, tvhen done, potir away the water. Allow them to stand by the side of the fire with the lid of the saucepan partially removed, and when they are thoroughly dry, put them in a hot vegetable dish, “with a piece of butter the size of a walnut. Ii they are Old, bOil them in their jabkets: drain, peel, and serve them as above, placing a piece of butter in the centre. Parsley chopped and mixed with the butter is Em improvement. Time.—{- to i an hour, according to the size. Average Cost, in tall season rid. per lb. Suflleient, 3 lb. for 5 or 6 persons. Seasonable in May and June, but may be had forced in March and April. Porno Shunt-“Ibis lecula has I beautinil time crystalline appearance, and is inodorous, soil: to the touch, inwluble in cold, but readily soluble in bi iling, water. It is on this starch that the nutritive properties of the tubers depend. As an ailment, it is well adapted for lnvalids and persons of delicate constitutions. It may be prepared as arrowroot, and eaten with milk or sugar. For Entry of all kinds, it is lighter and easier of digestion than that made with the flour of wheat. confectionery it serves to form creams and jellies, and in cookery may be used to thicken soups and sauces. It accmmnodates itself to the stomachs of children, for whom it is well adapted; and it is an ailment that cannot be too generally used, as much on account of its wholesomeness as its cheapness and the ease with which it is kept. 'lhese qualities render it equal, if not superior, to tapioca. ease and memos 159I.——POTATOES, TO STEAM. lngredlents.--Potat0es, boiling water. Methods-This method of cooking potatoes is now much in vogue, from its convenience when large quantities are tequired. Pare the potatoes, throw them into cbld water as they are Peeled, then Put them in a steamer. Place the Steamer Over a saucepan of boiling water, and steam the pbtatoes Irbm 30 to 40 minutes, accotding to the site and sort. When the fork goes easily through the potatoes they are done; then take them up, dish, hnd serve very Quickly. Tlme.—From 30 to 40 minutes. Average Cost, 1d. per lb. Seasonable at any time. 1592.--PUMPKIN, FRIED. See Vegetable Marrow, Fried, Recipe NO. 1631. 1593.—PUMPKIN, MASHED. Seé i'egetable Marrow, Mashed, Recipe No. 1633. 1594.—PUMPKIN PIE. lngredlents.--1 pumpkin, 5 eggs, milk, eastoi‘ sugar, 1 of a teaspoonful oi grated lemon-rind, 1 pinch each of cinnamon and ginger, shdrt crust paste, salt. I 864 HOUSEHOLD MANAGEMENT Method—Peel and slice the pumpkin, remove the seeds, boil it in slightly-salted water until tender, and pass it through a fine sieve. Beat and add the eggs, sweeten to taste, put in the lemon-rind, cinna- mon and ginger, and stir in gradually sufiicient milk to reduce the consistency to that of thick batter. Turn the mixture into a piedish lined with short crust paste, cover and bake in a moderately hot oven from 40 to 45 minutes. Serve hot. Tlme.--To bake the pie, from 40 to 45 minutes. Average Cost, un- certain. Sufllclent for 6 or 7 persons. Seasonable in summer. 1595.——PUMPKIN AND APPLE PIE. lngredlents.--Pumpkin, apples, sugar, ground allspice, paste. Method.--Remove the rind, seeds and pufiy centre part of the pump- kin, and slice the rest thinly. Fill a piedish with alternate layers of apple and pumpkin, sprinkling each layer with sugar and a pinch of allspice. Add 3 or 4 tablespoonfuls of water, cover with paste, and bake in a. moderately-hot oven from 45 to 60 minutes. Serve hot. Time.--To bake, from 45 to 60 minutes. Average Cost, uncertain. Sumclent for 6 or 7 persons. Seasonable in summer. 1596.-—SALSIFY, BOILED. (Fr.---Salsifis bouillis, Sauce Blanche.) lngredlents.--Salsiiy: to each 4} gallon of water allow 1 heaped table- spoonful oi salt, 1 oz. of butter, 2 tablespoonfuls of lemon-juice. Method.-Scrape the roots gently, so as to strip them only of their outside peel; cut them into pieces about 4 inches long, and, as they are peeled, throw them into water mixed with a little lemon-j uice, to prevent their discolouring. Put them into boiling water with salt, butter and lemon-juice in the above proportion, and let them boil rapidly until tender; try them with a iork, and, when it penetrates easily, the roots are done. Drain the salsiiy, and serve with good white sauce. 'l‘lme.--From 30 to 40 minutes. Seasonable from December to March. Nola—Salsify may also be cooked according to any of the recipes given for dressing celery. Susrrv (Fr. salss'fisl. or purple goat's beard, is a plant indigenous to'England, belonging to the sameu-ibeaschieoryorlettuee. ItisleseotteneateninEnglandthanontheContinentandin America, where it is known from its peculiar taste as the " oyster plant." The root is long and taper- ing, similar to the parsnip. 1597.--SCALLOPED OYSTER PLANT. (Fr.——Salsifis.§ Ingredients—1} lb. of stewed oyster plant (salsify), 3 ozs. of butter, 1 a gill of milk, salt to taste, a pinch of cayenne pepper. Method.—When the oyster plant is boiled ‘tender, rub it through a sieve; add part of the butter and all the other ingredients, mix well, put in a baking-dish, cover the top with grated breadcrumbs and the rest of the butter. Bake it a delicate brown, and serve hot. RECIPES FOR COOKING VEGETABLES §65 Tlme.--15 minutes. Cost rs. to Is. 3d. Sumelent for 5 or 6 persons. Seasonable in winter. r598.--SUCCOTASH. Ingredients.-—r pint of shelled beans, 12 cars of fresh com, I gill of cream or milk, 1 oz. of butter, salt and pepper. Method.—Wash the beans, and cook them till a1m0st tender in salted water. Drain them, and add the cream or milk and a gill of the liquor, also the corn, and simmer for about 15 minutes. At this stage put in the butter, and season slightly with salt and pepper. Serve hot. Tlme.—45 minutes. Average Cost, 1s. 2d. Sumclent for 4 persons. Seasonable August to October. r599.--SWEET POTATOES, T0 coox, DRIED. Method.--Pour boiling water over the potatoes the night before they are wanted. The next day drain and peel, boil, and dress with butter. Vuxmrs or was Porno—These are very numerous. “ They difier,” says an authority, " in their leaves and bulk of haulm; in the colour of the skin of the tubers; in the colour of the interior, comparedwith thatof theskin; in the timeofripening; inbeing farinaceous, ermtery; in tasting agreeably or disagreeably ; in cooking readilg or tediously; in the ength of the suhteb raucous stolens to which the tubers are attached; in lossoming or not blossoming; and, finally, in the soil which they prefer." The earliest varieties grown in fields are—die early kidney, the Non- such, the earl Shaw, and the early Champion. The last is the most generally cultivated round London ; it is th mealy snd hardy. The sweet potato is but rarely eatenjn Britain ; but in America it is often served at table, and is there very highly esteemed. I6oo.—-SWEET POTATOES, ROAST. Method.-Lay the potatoes in a Dutch oven in front of the fire or in a hot oven, turning them occasionally until cooked. Scrape off the outer skin, and cut into pieces, or mash the butter, season, and serve hot. 160L—SWEET POTATO FRITTERS. Ingredients—l» a lb. of sweet potatoes, 2 tablespoonfuls of warm butter, 1 tablespoonful of flour, 2 eggs and a little salt, frying-fat, egg and breadcrumbs. Method.—Prepare, boil, and mash the potatoes; add to them the butter, flour, and 2 eggs, and season with salt. Form the mixture into small round flat cakes, coat them carefully with egg and bread crumbs, fry in hot fat until nicely browned, then drain well, and serve as a sweet with sugar and ground cinnamon. Tlme.-—To fry the fritters, 4 or 5 minutes. Average Cost, 8d. or 9d. Sufficient for 4 or 5 persons. Seasonable at any time. 1602.~SAVOY, T0 DRESS. See recipes for Cooking Cabbage, on pages 822-5. 1603.--SEA-KALE, BOILED. (Fr.—-—Choux Marins.) Ingredients—To each i gallon of water allow 1 heaped tablespoonful of salt. I" F 866 ‘HOUSEHOLD MANAGEMENT Method.—~Well wash the kale, cut away any worm eaten pieces, and tie it into small bunches. Put it into boiling water, salted in the above proportion, and let it boil quickly until tender. Take it out, drain, untie the bunches, and serve with plain melted butter or white sauce, a little of which may be poured over the kale. Sea-kale may also be parboiled and stewed in good brown gravy; it will then take about i an hour altogether. Timon-2 5 minutes. When liked very thoroughly done, allow an extra 5 minutes. Average Cost, in full season, 9d. per basket. Sumelent, 12 heads for 4 or 5 persons. Seasonable irom February to June. Baa-Kan (Fr. shoes amt-m plant belongs to the asparagus tribe, and grows on sea shores especially in the west of England, and in the neighbourhood of Dublin. Although it is new in very general use, it did not come into repute till 1794. It is easily cultivated, and is esteemed as one of the most valuable esculentsoindigenous to Britain. As a vegetable, it is stimulating to the appetite, casflHdlggfll-iblt, and nutritious. It is so light that the most delicate organizations may readily eat it. “I flowers torm a favourite resort for bees, as their petals contain a great amount oi saccharine ma . I604.--SORREL, PUI'QEE 0F. (Fm—Puree d’Oiselle.) Ingredientsm-g, lbs. of sorrel, 1 oz. of butter, 1 or a tablespoonfuls of either gravy or cream, flour, salt and pepper. Method.--Pick the sorrel, remove the stalks, then wash it well, changing the water irequently. Put it into a saucepan with as much water as will barely cover the bottom of the pan, sprinkle with salt, and cook gently for about 20 minutes, turning it over, and pressing it down repeatedly with a spoon, in order to equalize the cooking. Drain well, rub through a fine sieve, put the purée into a stewpan, add the butter, cream or gravy, season well with salt and pepper, and stir over the fire for 8 or 10 minutes, dredging in gradually a little flour until the puree acquires the desired consistence, then serve. Tlme.—About 45 minutes. Average Cost, 3d. per 1b. Sumelent for 4 or 5 persons. Seasonable, in best condition from May to October. 1605.—-SPANISH SALAD. (Fr,-—Salade Espagnole.) Method.--Peel a large Spanish onion, cut it into very thin slices; with this mix a finely-sliced cucumber and 6 firm but ripe tomatoes, also cut into slices. Season with salt, pepper, oil and vinegar, and sprinkle some finely-grated Parmesan cheese between each layer. Garnish with stoned Spanish olives, and serve. Average Cost, Is. 6d. to as. Seasonable at any time. 1606.—SPINACH, BOILED. (Fr.~Purée d’Epinards.) Ingredients.-3 lb. of spinach, 1 oz. of butter, 1 tablespoonful of flour, salt and pepper. Method—Pick off the stalks, and wash the spinach in cold water until free from grit. Then put it into a saucepan with about a level tablespoonful of salt, and just sufficient water to cover the bottom RECIPES FOR COOKING VEGETABLES 867 of the pan. Boil uncovered from 15 to 2 5 minutes, occasionally pressing it down, and turning it over with a wooden spoon. When done, rub it through a fine sieve; put it into a stewpan with the 'butter, season well with pepper, sprinkle in the flour, and stir over the fire for 5 or 6 minutes. Serve on a hot dish garnished with croutons of fried or toasted bread, or fleurons oi purl-paste. Time.—From 20 to 30 minutes. Average Cost, from 2d. per lb. Sum- cient for 4 or 5 persons. Seasonable, spring spinach from March to July; winter spinach from November to March. Srnucn (Fr. banish—A genus of plant belonging to the natural order Gimpodiacea. Its leaves are sha like worms, and of a succulent kind. In its geographical distribution spinach is commonly found in extra-tropical and temperate regions, where it grows as a weed in waste places and among rubbish, and in marshes by the sea shore. In the tropics the genus is rarely found. any of the species are used as pot-herbs, and some of them are emetic and vermiiuge in their medicinal pern'es. Spinach has been cultivated in our gardens since the end of the seventeenth century. t is not very nutritious, but it is wholesome and easily digested. It is v light and laxative 'Wonder- in] properties have been ascribed to spinach. It is an excellent vegeta ie, used sometimes in salads, but more usually eaten cooked. ‘ 1607.--SPINACH WITH BROWN GRAVY. (Fr.---Epinards au Jus.) lngtedlents.--4 lbs. of spinach, 4 tablespoonfuls of brown gravy, 1 tablespoonful of flour, salt and pepper. Method.—Prepare and cook the spinach as in the preceding recipe. Rub it through a fine sieve, put it into a stewpan with the butter, gravy, and a little pepper, sprinkle in the flour, and stir over the fire until the purée acquires a thick creamy consistency. The spinach may be piled on croutons of fried or toasted bread, or served on a hot dish, surrounded by croutons of fried bread, and garnished with leaves, or other small designs of pufl-paste, or white of egg. Time.--From 20 to 30 minutes. Average Cost, from 2d. per 1b. Sum- elent for 4 or 5 perSons. Seasonable irom November to July. 1608.—SPINACH WITH CREAM. (Fr.--Epinards a la Creme.) This recipe differs from the preceding one, Epinards nu ]us, only in having 4 tablespoonfuls of cream substituted for the brown gravy. VAIIIT!” or Snucn.--Ibese comprise the anew spinach, which, under that name, was Wont to be grown in our flower-gardens; the Good King any, the Orach or Garden 8 inadi, the Prickly-fruited and the Smooth-fruited, are the varieties commonly used. The Orach is a ardy sort, much esteemed in France, and is a nan've of T , introduced in 1548. The common spinach has its leaves round. and is softer and more succulent any of the Brassica tribe. 1609.~»-SPINACH WITH POACHED EGGS. (Fr.-—Epinards aux Oeufs Pochés.) Ingredients.--2 or 3 lb. of spinach puree, 6 poached eggs, fleurons of pufl-paste, or croutons of fried bread. Method.—Prepare the puree according to directions given in any 868 HOUSEHOLD MANAGEMENT of the preceding three recipes. Poach the eggs in as plump a form as possible, and trim them to a nice round shape. Serve the spinach on a hot dish, place the eggs on the top, and garnish the base with the fleurons or croutons. Tina—About 30 minutes. Average Cost, 1s. 6d. to 2s. Sutheient for 5 or 6 persons. Seasonable from November to July. 1610.---SQUASH, T0 DRESS. See American Cookery. I 6 I 1 .—-TOMATOES, BAKED. (Fr.~—-Tomates au Gratin.) Ingredients.—-8 to 10 tomatoes, pepper and salt to taste, 2 ozs. of butter, breadcrumbs. Method.-Take the stalks of! the tomatoes, cut them in halves, and put them into a deep baking-dish with a seasoning of pepper and salt and butter in the above proportion. Cover the whole with breadcrumbs; drop over these a little clarified butter, bake in a moderate oven from 20 minutes to i an hour, and serve very hot. This vegetable, dressed as above, is an exceedingly nice accompaniment to all kinds of roast meats. The tomatoes, instead of being cut in half, may be baked whole, but they will take rather longer time to cook. Tlme.--20 to 30 minutes. Suihelent for 5 or 6 persons. Seasonable in August, September and October, but may be obtained all the year round. Tn: Toiuvro, on Love Arum—This vegetable is a native of Mexico and South America, but is also found in the East Indies, where it is supposed to have been introduced by the Spaniards. In this country it is much more cultivated than it tormerly was, and themore the community becomes acquainted with the many agreeable forms in which the fruit can be prepared, the more widely will its cultivation be extended. For ketchu , soups, and sauces, it is equally applicable, and the unripe truit makes one of the best pickles. In taly and Provence tomatoes are cut in halves. and dried in the sun; they are then very slightly sprinkled with pepr and salt, and packed securely for winter use in soups and stews. I612.—-TOMATOES, DEVILLED. (Fr.—-Tomates a la Diable.) ingredients—5 or 6 firm tomatoes, 2 ozs. of butter, the yolks of 2 hard-boiled eggs, 2 tablespoonfuls of vinegar, 1- a teaspoonful of made mustard, 1 saltspooniul of salt, 1 saltspoonful of sugar, a good pinch of cayenne, a raw eggs, butter for frying. Method.—-Slice the tomatoes, place them in a saute-pan containing a little hot butter, and let them cook very slowly for a few minutes. Mix the hard-boiled yolks and 2 ozs. of butter together, stir in the vinegar, add the mustard, salt, sugar and cayenne, and turn the whole into a small stewpan. When thoroughly hot, beat and add the eggs, and stir until the mixture thickens. Place the tomatoes on a hot dish, pour the sauce over, and serve. RECIPES FOR COOKING VEGETABLES 869 'l‘lme.--About } an hour. Average Cost, ts. 3d. to 18. 6d. Sufficient for 4 or 5 persons. Seasonable at any time. 1613.-—TOMATOES, SCALLOPED. (Fr.-—Tomates en Coquille.) Ingredients.--} a pint of tomato pulp, 2 or 3 tablespoonfuls of bread- crumbs, } an oz. of butter, } a teaspoonful of finely-chopped onion, salt and pepper, sugar, nutmeg, browned breadcrumbs, butter. Method.—-Obtain the pulp by passing tomatoes through a fine sieve, or use preserved pulp. Heat the butterin a stewpan, fry the onion until lightly-browned, and add half the tomato pulp and white breadcrumbs gradually until the mixture has the consistency of very thick cream. Add a pinch each of sugar and nutmeg, season to taste with salt and pepper, and pour the mixture into well-buttered scallop shells. Cover lightly with browned breadcrumbs, add 2 or 3 small pieces of butter, bake in a moderately-hot oven from 10 to r 5 minutes, then serve. Tlme.--To bake the scallops, from 10 to 15 minutes. Average Cost, 6d. to 7d., when preserved pulp is used. Sufficient for 6 or 8 shells. Seasonable at any time. 1614.——TOMATO SALAD. (Fr.—Sa1ade de Tomates.) Scald, drain and peel the tomatoes, and, when quite cold, slice them rather thinly- Arrange them neatly on a dish, sprinkle them lightly with salt and pepper, and moisten slightly with salad-oil and vinegar. Or, after preparing the tomatoes, as directed above, cut them across in halves, season with salt, pepper, and a little celery salt, adding a few drops of tarragon vinegar. Put them aside for i an hour, then serve. I615.-—-TOMATOES AND SPINACH. (Fr.--Tomates aux Epinards.) Ingredients.—Tomatoes, spinach purée, croiites of fried bread, salt and pepper. Method.--Remove some of the pulp and juice from the tomatoes, fill the cavities with spinach purée highly seasoned with salt and pepper, and bake in a moderately-hot oven until the tomatoes are soft. Serve on the croiites. ’l‘lme.--To bake the tomatoes, about 10 minutes. Average Cost, ad. to 2M. each. Seasonable at any time. 1616.—TOMATOES, STEWED. (F r.—Tomates au Jus.) Ingredients.--8 tomatoes, about 1} a pint of good gravy, thickening of butter and flour, cayenne and salt to taste. 87o HOUSEHOLD MANAGEMENT Method.-Take out the stalks of the tomatoes, put them into a wide stewpan, pour over them the above proportion of good brown gravy, and stew gently until they are tender, OCCASIONA] LY carefully turning them, that they may be equally done. Thicken the gravy with a little butter and flour worked together on a plate, let it boil for 10 minutes after the thickening is added, then serve. Time.—From so to 2 5 minutes. Average Cost, from 4d. per lb. Suilleient for 4 persons. Seasonable, all the year. Amrrsrs or me Toward—The fruit of the love-apple is the only part med as an cscuient, and it has been (mud to curtain I particular “(1,! volatile oil, a brown very fragrant extract oi resinous matter, a wegeto-mineral matter, mucho-saccharine, some salts and, in all probability, an alkaloid. The whole plant has a disagreeable odour, and its juice, subjected to the action of the fire, emits a vapour so powerful as to cause vertigo. I617.-—-TOMATOES, STUFFED. (F r.--Tomates F arcies au Gratin.) Ingredients—6 medium-sized tomatoes, 6 croutons of fried or toasted bread, 1 heaped tablespoonful oi finely-chopped lean cooked ham, } a tablespooniul oi breadcrumbs, 1 small teaspoonful of grated cheese preferably Parmesan, I teaspoonful of finely-ch0pped mushrooms, i a teaspoonful of finely-chopped parsley, I very small onion finely- chopped, flan oz. oi butter, t tablespoonful of brown sauce (about), browned breadcrumbs, salt and pepper. Method.--Remove the stalks of the tomatoes, and scoop out a little of the pulp. Mix together all the above ingredients, except the brown sauce and browned breadcrumbs, in a small stewpan over the fire, adding gradually sufficient brown sauce to slightly moisten the whole. Season to taste, fill the tomatoes with the preparation, sprinkle on the top of each a few browned breadcrumbs, and bake them in a moderate oven for aboqu 5 minutes. Serve on the crofites, which should be round, and slightly larger than the tomatoes. Tlme.--Altogether, about i an hour. Average Cost, 1s. 3d. to rs. 6d. Sufficient for 5 or 6 persons. Seasonable at any time. I618.--TOMATOES, STUFFED, WITH MUSHROOMS. (Fr.--—-Tomates Farcies aux Champignons.) Ingredients.-—6 medium-sized tomatoes, 2 tablespoonfuls of finely- chopped mushrooms, 1 tablespoonful of breadcrumbs, i of a teaspoonful of finely-chopped parsley, 1 very small onion finely-chopped, 6 croutons of fried or toasted bread, browned breadcrumbs, 1 oz. of butter, salt and Pepper. Method.-—Remove the stalks of the tomatoes, and scoop out a little of the pulp. Melt the butter in a small stewpan, add to it all the in- gredients except the browned breadcrumbs, and 'stir over the fire until thoroughly mixed. Fill the tomatoes with the preparation, sprinkle RECIPES FOR COOKING VEGETABLES 87: on a few browned breadcrumbs, bake in a moderate oven for 10 or :5 minutes, and serve on the croutons. Tlme.--Altogether, 30 minutes. Average Cost, 1s. 6d. to Is. 9d. Sufficient for 5 or 6 persons. Seasonable at any time. I619.—TRUFFLES. (Fr.—Truffes au Naturel.) Ingredients.-v-Truifles, buttered paper. Methodfi-Selqct some fine trufiles, and wash and brush them in several waters, until not a particle of sand or grit remains. Wrap each truffle in buttered paper, and bake in a hot oven for quite r heur; take off the paper, wipe the truffles, and serve. Time.--To bake the trufiles, 1 hour. Average Cost, 63. to 109. per lb. Seasonable from November to March. ‘ Tn: Couuou Taurus (Fr. mam—mus is the Tubes eabarium of science, and belongs to that numerous class of esculent fungi distinguished from other vegetables, not only by the singularity of their forms, but by their chemical com 'tion. Upon analysis, they are found not only to cm tain the usual components of the v stable 'ngdom, such as carbon, oxygen, and hydrogen, but likewrse a large proportion of nitrogen, om which the approach more nearly to the nature of animal flesh. It was long ago observed b Dr. Darwin that the mushrooms cooked at our tables, as well as those used for ketchup, posses an animal flavour; and soup enriched by mu~hrooms only has sometimes bun sup to contain meat. It is certain that the truiile must possess, equall with othq' plants, organs 0 reproduction yet, notwithstanding all the efforts of art and scien it as been impi nsibls to subject it to a regular culture. Truffles grow at a considerable depth un er the earth, never ap- pearing on the surface. Th are found in many parts of France: those of Perigord and Magn are the most esteemed for their avour. There are three varieties of the species, the black. the r and the white ; the latter are of little value. The red are very rare, and their use is restricted. The black has the highest repute, and its consumption is enormous. When the peasantry go to gather truffles, they take a pig With them to scent out the spot where the grow. When that is found, the pig turns up the surface with his snout, and the men then dig no they find the truffles. Good truffles are easily distinguished by their agreeable perfume, they should be light in proportion to their size, and elastic when pressed by the finger. To have then in perfection, they should be quite fresh as their aroma is considerabiv diminished by any conserving process. 'l'rufiles are stimulating an heating. Weak stomachs digest them with dithcultv. Some of the culinary uses to which they are sub1ected render them more digestible, but they should always be eaten s ringly. Their chief use is in seasoning and garnitures. In short, a professor has sai : “ Meats wit truffles are the most distinguished dishes that opulence can ofier to the epicure." The truflle grows in clusters, some inches below the surface of the soil, and is of an irregular globular form. Those which grow wild in England are about the in of a hen’s egg, and have no roots. As there is nothing to distinguish the plat es where they are, dogs have been trained to discriminate their scrnt by which they are dis- covered. Hogs are very fond of them, and frequently lead to their being lound, from thu'r rotting "P the ground in sear-ch of them. r620.—TRUFFLES SERVED ON A SERVIETTE. (Fr.---Truffes a la Serviette.) Ingredients.--Large trufiles, equal quantities of white wine and veal or chicken stock, slices of ham or bacon, a bouquet-garni (parsley, thyme, bay-leaf). Method.--Fresh truffles must be well washed and scrubbed to free them from dirt, and afterwards very carefully peeled. Line a stew- pan with slices of ham or bacon, put in the truffles and herbs, barely cover them with equal parts of wine and stock, lay a buttered paper on top, and put on a close-fitting lid. Stew gently from r to 1} hours, according to size, and add more wine and stock 872 HOUSEHOLD MANAGEMENT as that in the stewpan becomes reduced. When ready, drain and dry thoroughly, and serve as hot as possible in a folded serviette. 'l'lme.--From 1 to 1} hours. Average Cost, 6s. to 10s. per lb. Allow 1 to each person. Seasonable from November to March. Nola—Preserved truffles may be enclosed separately in buttered paper, heated in the oven, and after being well dried on a cloth, served in a folded serviette. I 621.-—TRUFF LES, ITALIAN METHOD OF DRESSING. (F r.—Truffes a l’Italienne.) Ingredients.--ro truffles, 1~ of a pint of salad-oil, pepper and salt to taste, 1 tablespoonful of minced parsley, a very little finely minced garlic or shallot, 2 blades of pounded mace, 1 tablespoonful of lemon- Juice. Method.-After cleansing and brushing the truffles, cut them into thin slices, and put them into a baking-dish, with a seasoning of oil, pepper, salt, parsley, garlic, and mace in the above proportion. Bake them for nearly 1 hour, and just before serving add the lemon-juice. Send the truffles to table very hot. Tlme.-—Nearly 1 hour. Average Cost, 6s. to 109. per 1b. Sufficient for 5 persons. Seasonable, fresh truffles from November to March. Wanna Taumas an: Fauna—In this country, the common truffle is found on the dawn: of Hamp- shire, Wiltshire and Kent ; and they abound in dry light soils, and more especially in oak and chestnut forests. In France they are plentiful, and many are imported from the south of that country and Itaig', where theg are much larger and in greater perfection ; they lose, however, much of their flavour by ' In ngland the artificial propagation of truflies has been tried, but without success. 1622.--TRUFFLES WITH ITALIAN SAUCE. (Fr.--Truffes a l’Italienne.) Ingredients.—10 fresh truffles, 1 tablespoonful of minced parsley, 1 minced shallot, salt and pepper to taste, 2 ozs. of butter, 2 table- spoonfuls of good brown gravy, the juice of f a lemon, cayenne to taste. Methodf—Wash the truffles, cut them into slices about the ,size of a penny piece, then put them in a saute-pan, with the parsley, shallot, salt, pepper, and 1 oz. of butter. Stir them over the fire, that they may all be equally done (about 10 minutes will sufice), then add 2 tablespoonfuls of good gravy, the juice of l» a lemon, and a little cayenne. Stir over the fire until the whole is on the point of boiling, then serve. Tlme.--Alt0gether, 20 minutes. Average Cost, 6s. to 10s. per lb. Sufficient for 5 persons. Seasonable from November to March. Usas or run Tavmas.--Like the morel,truffies are seldom eaten alone,hut are much used in gravies, scraps, and ragoflts. They are likewise dried for the winter months, and, when reduced to powder, form a useful culinary ingredient; they however, have many virtues attributed to them which they do not possess. Their wholesomeness perhaps questionable, and they should be eaten in modera- tion. VEGETABLES. 1- Spinach Souffle. 2. Vegetable Marrow with Sauce. 3. Artichokes. 55~ FF* VEGETABLES. l. Broad Beans. 2. Stewed Green Corn. 3. Haricot Beans. RECIPES FOR COOKING VEGETABLES 873 r623.--TRUFFLES IN CRUST. (Fr.--Trufies en Crofites, or en Cassolettes.) Ingredients.--Truflies, butter, brown sauce, 1 glass of Marsala, or Madeira wine, stale bread. Method.—Prepare as many rounds of bread, 1 inch thick, as will be required; they should be free from crust. Fry them in clarified fat until lightly-browned, drain, and with a sharp knife cut outahollow space in the centre of each. Slice some truffles, allowing 1 small one for each cassolette. Heat them in a little butter, and add a glass of Marsala or Madeira wine. To this add enough brown sauce to bind the trufiles. When thoroughly hot fill the cassolettes with them, dish up, and serve hot. Tlme.—From 35 to 40 minutes. Average Cost, 3s. 6d. for a dish of 8 cassolettes. Sufficient for 6 persons. Séssonable at any time. 1624.--TURNIPS, BOILED. (Fr.--Navets au Naturel.) Ingredienm—Turnips; to each } gallon of water allow 1 heaped table- spoonful of salt. ' Method.—-Pare the turnips, and, should they be very large, divide them into quarters; but if they are small, let them be cooked whole. Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender. Try them with a fork, and, when done, take them up in a colander, let them thoroughly drain, and serve. Boiled turnips are usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole; unless nice and young, they are scarcely worth the trouble of dressing plainly as above. Tlme.--Old turnips, { to 1} hours; young ones, about 18 to 20 minutes. Average Cost, one dish, 3d. Seasonable at any time. Tn: Timur (Fr. needy—ibis vegetable is the Brasss'u up: 0! science and grows wild in E d. The turnip is said to have been originally introduced from Hanover. and forms an excellent on 'nary Vegetable, much used all over Europe where it is either eaten alone or mashed and cooked in soups and stews Thev do not thrive in a hot clum' to, torin India and many more of ourgarden vegetables, lose their flavour and become comparatively tasteless. e swede is the largest variety, but it is considered too coarse for the table, although in Scotland and on the Continent quite young 8 are often cooked as delicacies. 1625.--TURNIPS AU GRATIN. (Fr.—Navets au Gratin.) Ingredients.—-6 or 8 medium-sized young turnips, 3 ozs. of butter, Béchamel sauce (see Sauces, No. 178), stock, breadcrumbs, salt and Pepper- Method.-Peel thinly 6 to 8 medium-sized young turnips, cut them into slices, wash and drain them. Melt 2 ozs. of butter in a stewpan, when hot put in the turnips, and stir over a brisk fire, season with pepper and salt, moisten with a little stock, cook till tender, then drain 874 HOUSEHOLD MANAGEMENT thoroughly. Arrange the slices or the! purée in a well-buttered gratin or pie-dish, sauce over with a well-reduced Béchamel sauce, sprinkle the surface with fine breadcrumbs, and add a few tiny bits of butter. Bake in a sharp oven for about 10 minutes, to brown the top Tlme.—About 30 minutes. Average Cost, 9d. to Is. Sufficient for 5 or 6 persons. Seasonable at any time. Tn: Fnsucn Nauru—This is a variety of the tumi , but, instead oi being globular. but more the shape of the carrot. Its flavour being excellent, it much esteemed on the Continent for soups and made-dishes. Two or three of them will impart as much flavour as a dozen of the common turnips will. Acem-dmgly, when stewed in gravy, thev are greatly relished. 'Ihe flavour is found in the rind which is not cut off, but scraped. This variety was once grown in England, but now it is rarely found in our gardens, though highl deserving of a place there. It is of a yellowish-white colour, and is sometimes iniportod iii the don market. 1626.—-TURNIPS, GLAZED. See Carrots, Glazed, Recipe No. 1476. 1627.—TURNIPS, MASHED. (FA—Puree de Navets.) ingredients—to Or 12 large turnips: to Each } gallon of water allow 1 heaped tablespoonful of salt, 2 ozs. of butter, cayenne or white pepper to taste. Method.—Paré the turnips, put them into boiling water, salted in the above propOrtion, boil them until tender, then drain them in a colande , and squeeze them as dry as possible by pressing them with the hat: of a large plate. When quite free from water, rub the turnips with a ivboden spoon through a sieve, put them into a saucepan, add the biitter, white pepper, or cayenne, and, if necessary, a little salt. Keep Stirrihg them over the fire until the butter is well incorporated, and the turnips are thoroughly hot, then dish and server A little creafrf bf' inilk added after the turiiips are pressed through the sieve is an improvement to both the colour and flavour of this vegetable. Tlnid.-H-From 45 to 60 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons. Seasonable at any time. Casual, Tenant-Toes, arm Gaunt—Ali the cabbage tribe which comprises coléworts bromli, cauliflower, sprouts and turnip-tops, in ord to be delicate, ould be dressed young, when they have a rapid growth; but if they have at the summer, to render them tender, they should be allowed to have a touch of frost. The cabbage contains much vegetable albumen, and several parts of Sléllfl'lul' and nitrate of potash. Cabbage is less digestible than some other vegetables, and is more suit for robUst and active persons than he sede or delicate. Cabbage may be pared in a variety of ways: it serves as a garniture 0 several recherche dishes, partri ge and ca bage for eaq ample Bacon and cabbage is a very favourite dish, but requires a strong digestion. 1628i—TURNIP-GREENS, BOILED. Ingredients.--To each } gallon of water allow 1 heaped tablespoonful of Salt, turhip-greetis. Method.—Wash the greens well in a or 3 waters, pick off all the decayed and dead leaves, tie them in small bunches, and put them into plenty of_boiling water, salted in the above proportion. Keep them RECIPES FOR COOKING VEGETABLES 875 boiling quickly with the saucepan uncovered, and, when tender, pour them into a colander; let them drain, arrange them in a vegetable-dish, remove the string that the greens were tied with, and serve. ’l'lme.--r 5 to 20 minutes. Average Cost, 6d. for r dish. Seasonable in March, April and May. I629.---VEGETABLES, GARNISH OF, FOR SOUPS, AND ENTREEs, Vegetables for garnishing simple soups and plain entrées may be cut into dice or matches, but. for more elaborate dishes they should either be turned into small balls with a round scoop (see Chapter on Utensils), or cut into thin slices and afterwards stamped out by means of a fancy cutter. Carrot and turnip ,should either be boiled separately, or the former should be slightly cooked before adding the turnip, which requires longer cooking. I630.—-VEGETABLE MARROWS, BOILED. (Fr.-—Courge bouillie, Sauce Blanche.) Ingredients—2 medium-sized vegetable marrows, toast, {- of a pint of white sauce (see Sauces, No. 223). Method—Peel the marrows, quarter them, and remove the seeds. BOll them in salt and water from 15 “to 20 minutes, or until tender. Drain well, dish on the toast, pour over the white sauce, and serve. Tlme.-—15 to 20 minutes. Average Cost, from 2d. each. Sullieleut for 5 or 6 persons. Seasonable in July, August and September. Tm: VEGETABL! Murrow—This vegetable is now extensively used, and belongs to the Cw- bitauu. It h the C. ovs' lanes“ oi sciawo, lid, Ike the mdoss, gourd, cucumberandsqunsh, is widely difiused in the tropical or warmer legionsot the globe. Of the nature of this family we have elmdy spoken when tresn'ng of the cucumber. 163I.~—VEGETABLE MARROW, FRIED. (F r.—Courge Frite.) Ingredients.—t or z medium-sized vegetable marrows, egg and bread- crumbs, frying-fat, salt and pepper. Metheda—Peel and boil the marrows in salt and water until tender, then drain well,l cut. them into quarters, and remove the seeds. Coat each piece with egg and breadcrumbs, and fry in ,hot fat until nicely browned. Drain, sprinkle with salt and pepper, and serve. Timer—From 40 to 50 minutes, altogether. Average Cost, irom 2d. each. Suillcient for 3 or 5 persons. Seasonable from July to September. 1632.—-VEGETABLE MARROW FRITTERS, See Vegetable Marrow, Fried, Recipe No. 1631. If preferred, the mar‘ row may be coated with frying-batter instead of egg and breadcrumbs. 876 HOUSEHOLD MANAGEMENT 1633.-—VEGETABLE MARROWS, MASHED. (Fr.--Purée de Courge.) Ingredients—2 medium-sized marrows, 1 oz. of butter, 1 tablespoonful of cream, flour, salt and pepper. Method.-Boil the marrows in salt and water until tender, and rub them through a fine sieve. Melt the butter in a stewpan, add the puree, cream, and a little pepper, and stir over the fire for 5 or 6 minutes, dredging in a little flour until the purée acquires the desired con- sistence. Tlme.---About 30 minutes. Average Cost, from ad. each. Sufficient for 4 or 5 persons. Seasonable in July, August and September. I 6 34.-VE GETABLE MARROW, STUFFED. (F r.—-Courge F arcie.) Ingredients.—r medium-sized marrow, 3 tablespoonfuls of finely- chopped raw or cooked meat, I tablespoonful of breadcrumbs, 1 tea- spoonful of finely-chopped onion, 1} a teaspoonful of finely-chopped parsley, 1 of a teaspoonful of powdered mixed herbs, 1 egg, } a pint of brown sauce (see Sauces, No. 2 34 ), salt and pepper. Method.-—Peel the marrow, cut it in two lengthwise, and remove the seeds. Boil in salt and water for about 10 minutes, until the marrow is half cooked, then drain well. Mix together all the above ingredients except the brown sauce, and fill the cavities of the marrow with the preparation. Put the a halves together in their original form, fasten securely with string, baste well with hot fat, dredge lightly with flour, and bake in a moderate oven until well browned. Or brush it over with egg, and coat with browned breadcrumbs before baking. Serve the brown sauce separately. Tina—From 35 to 45 minutes. Average Cost, rod. to rs. Sumoient for 2 or 3 persons. Seasonable in July, August and September. 1635.—VEGETABLES, corn, r0 REHEAT. Vegetables may be reheated in a basin placed in a steamer over a saucepan of boiling water, or they may be fried in a little hot butter or fat. See also Cold Potatoes to Warm, Recipe No. 1566. 1636.--VEGETABLES, CURRY 0F. (Fr.—-Légumes en Kari.) Ingredients.--1 small cauliflower, 1» a pint of shelled peas, 2 carrots, 1 turnip, 2 or 3 raw potatoes, 1 onion, a few strips of celery, 1% ozs. of butter, 2 tablespoonfuls of flour, r tablespoonful of curry-powder, RECIPES FOR COOKING VEGETABLES 877 1 teaspoonful of lemon-juice, t or 2 tomatoes, 1 pint of stock, 6 ozs. of boiled rice, salt and pepper. Method.-Divide the cauliflower into small sprays, and out the carrot, turnip, potatoes, onion, and celery into dice. In boiling the vege~ tables it is as well to use 2 or 3 small stewpans, and divide them accord- ing to the time respectively required. Onion and celery would cook together, also the carrot and turnip, provided the former were given a few extra minutes. They must be drained from the water when about i cooked, otherwise they are apt to break and spoil the appearance of the curry. Melt the butter in a stewpan, add the flour and curry- powder, iry slowly for not less than 10 minutes, then put in the sliced tomatoes and stock, and stir until boiling. Simmer gently for 15 minutes, then rub through a tammy or fine hair sieve, and replace in the stewpan. Season to taste,add the lemon-juice and cooked vegetables, and when thoroughly hot serve in a border of nicely-cooked rice. Time.-About 1 hour. Average Cost, rs. 6d. to as. Sumeientforltor 5 persons. Seasonable at any time. 1637.—VEGETABLE RAGOUT. (Fr.—-Rag6ut de Legumes.) Ingredients.-—Vegetables as in the preceding recipe, 1 pint of good brown sauce (see Sauces, No. 223). Method.—Prepare and cook the vegetables according to directions given for Curry of Vegetables. When cooked and well drained, add them to the brown sauce, in which the sliced tomatoes should already have been simmered for about 10 minutes; allow them to re- main in the sauce until thoroughly hot, then serve garnished with croutons of fried bread, or small shapes of mashed potato, see Potatoes, Mashed and Baked (Recipe No. I 5 76). “ma—From 30 to 40 minutes. Average Cost, 1s. Seasonable at any time. 1638.-—-VEGETABLES, TINNED. See Peas, Tinned, to Dress, Recipe No. I559. Follow the directions given, but omit the mint. 1639.—-—VEGETABLES, TO BLANCH. See General Instructions for Cooking Vegetables, page 812. I64o.—VEGETABLES, TO RENDER CRISP. Lettuce, parsley and other stale green vegetables may be made less limp by pouring over them a considerable quantity of boiling water. After 2 or 3 minutes’ immersion they should be well washed in cold water, and served immediately. 878 HOUSEHOLD MANAGEMENT 164r.—-—WHEAT 0R MAIZE, ITALIAN, TO BOIL. See Maize or Indian Corn, Recipe No. 1527. I642.—--WHEAT, INDIAN. See Maize or Indian Corn, Recipe No. 1527. 164 3.--YAMS, BAKED. IngredientsMYams, butter, salt and pepper. MethodHWash and dry the yams, bake them in a moderately hot oven until soft, and serve on a folded napkin. Butter, salt and pepper are the usual accompaniments. I644.—YAMS, BOILED. Ingredients.—Yams, salt. Method.--Wash and peel the yams, and let them remain in cold water for i an hour. Cover them with hot water, add a little salt, boil gently until tender, then drain and serve. Yams may also be steamed, stewed, fried, mashed, curried, baked “ au gratin " (see Cauliflower Baked with Cheese, Recipe No. 1477), made into rissoles (see Potato Balls), soup, puree, or salad. PASTRY MAKING, TARTS, TARTLETS, ICING, ETC. CHAPTER XXXI. Pastryid-Pastry is one of the most important branches of culinary science, and possibly one of the oldest, for at a very early period the Orientals understood the art of utilizing flour for this purpose. In its primitive form pastry was simply a mixture of flour, oil and honey 9 and it appears to have been confined to these shbstantes for centuries, even among the southern nations of the European continent. At the commencement of the middle ages a change began to take place ;butter frequently replaced the oil, salt was used as a flavouring ingredient, and the qualities of richness and lightness which are imparted by eggs had been discovered. The next step was to use [lasts as an enclosure for meat, and when this advance was made, its use in combination with fruit, cream, etc., followed as a matter of coursel The art advanced step by step until the middle of the nineteenth centqu the dinner tables of the intervening period having afforded considerable scope for the disp1ay of Constructive and decorative skill. Since the dinner d In Russt banished almost everything of an edible nature frdm the tdble, any talent in this direction has been chiefly expended on small pastries, which, if less imposing in structure than those of past ages, yet afford a. wide field for ingenuity, taste and manipulative skill. The recipes on the following pages comprise what may be termed standard pastes, and also their many variations. Numerous illustra- tiohsi are given of the methods in which the respective preparations may be utilized for pics, tarts,tartlets, etcmvith directions for compound- ing the mixtures employed for filling such pastry. Pastry listings-“The quality esPecially to be desired in pastry is light-i ness, and this depends almost entirely upon the amount of cold air in the pastry when expansion takes place in the oven. The best pastry is therefore that which contains the greatest quantity of the coldest air prior to baking. The repeated foldings and tollings to which puff paste is subjected have this increase of air in view 3 while in short crust the expansion is aided by adding baking-powder, or other acid, and alkaline substances, which, when moistened, combine to form a constituent identical in its composition and efiect with that of the 879 830 HOUSEHOLD MANAGEMENT atmospheric air to which puff paste entirely owes its lightness. The difference between pull, or flaky and short crust is that in the former there are thin layers of air and pastry alternating, and in the latter the air fills small cavities all over the paste. Pull Paste usually consists of flour and butter in equal proportions, but in short crust the proportions of fat and flour vary, and may be one-fourth for an economical paste, or three-fourths for a rich short crust. For ordinary purposes } a lb. of butter or fat to each lb. of flour, will, with the addition of a good teaspoonful of baking-powder, make a sufficiently rich crust. Fine starchy flour makes the lightest pastry, the larger proportion of gluten in household flour—although exceed- ingly valuable from a dietetic point of view—tends to make pastry, tough. Flour should always be stored in a cool,.perfectly dry place. By sieving it beiore use, air is introduced, and if there are any lumps these may be rubbed out, with the result that the pastry will be lighter. When baking-powder is used it should be sieved with the flour, as this ensures its even distribution. The amount of liquid required to moisten a given quantity of flour varies within narrow limits, but it may be approximately stated as being i to that of the flour. As a rule, 1 lb. of flour will need about i a pint of water, but allowance must be made for the addition of eggs, or when the fat has been reduced to a semi-liquid condition by undue friction, or prolonged contact with hot hands. The consistency of the butter determines the amount of water to be added to pull paste ; when the butter is soft the paste must be equally so, otherwise it is impossible to keep the layers separate, and thus the paste is deprived of some of its flakiness. Rich short crust is lighter and more crumbly when made very stiff, but unless plain short crust is sufficiently moistened it is hard and tough. Lemon-juice, like other acids, tends to make pastry lighter. Butter and Fat.--The butter used for making pastry should be good and sweet, ior nothing imparts its own unpleasant flavour to every- thing it comes in contact with more decidedly than inferior butter. Salt butter is not objectionable, if before being used it is well washed, and afterwards squeezed in a floured cloth to free it from moisture. Rancid butter may have some of its disagreeable flavour removed by knoading it first in new milk and afterwards in water. For ordinary pastry clarified fat may be recommended in preference to lard or drip- ping, for it is entirely free from the fatty taste which characterizes the purest home—made lard, while that bought ready prepared is frequently adulterated, and, moreover, has occasionally a strong, unpleasant taste. The objectionable characteristic flavour of dripping may be in some measure removed by croaming it, that is beating it with a knife on a plate, and raising it well with every movement of the hand, so as to subject every part to the purifying influence of the atmosphere. Manipulation—The fat should be lightly, but very thoroughly, rubbed in with the tips of the fingers. never with the palms of the hands. The SUPREME IN QUALITY. . “loomcamurra- ' v I, "we". AOILAID‘ ) ‘ ' I ' m a.“ "' ODOURLESS “ Chiswick Imperial ” SOFT SOAP The Best thirty years ago and Unapproachably The Best to-day. MAKES EASY WORK OF SCRUBBING AND SCOURING. OF ALL GROCERS EVERYWHERE. T0 [are page 8. - \g Add a little Lemco.——-That is the secret in good cooks the world over,—the secret of their delicious soups and gravies,—their rich entrees and savouries,—their dainty aspics and strength- ening invalid jellies,-—the freshness and variety of their menus,—the secret of the ease, quick- ness, and the surprising economy with which they prepare each appetising dish. Nothing but just the prime cuts of rich lean beef, con- 'centrated to the utmost under strict scientific control, is ' used for Lemco. That is why a little Lech goes such a long way. ‘ RECIPES FOR PASTRY 881 water should be added gradually, but quickly, to prevent hard lumps being formed, and to keep the consistence of the whole mass uniform. A knife should always be used for mixing, it being so much cooler than the hand. Some little practice is necessary to acquire the light, firm, even pressure and dexterous movements upon which success so largely depends. Paste should never be rolled backwards and forwards, but in short forward rolls, lifting the rolling-pin between the rolls. Puff paste should never be rolled ofi the edges, as this may force out some of the air ; it is better to thin the edges by a little pressure, or an inward roll. Put! Paste is allowed to stand between the turns in order that the butter may harden, and thus keep the layers of paste and butter separate. Paste to which baking-powder has bwn added should be put into the oven as speedily as possible, otherwise some of the effect of the baking- powder is wasted, .its action beginning immediately the paste is mois- tened: Baklng.-—All kinds of pastry should be baked in a moderately hot oven, for a high temperature is necessary to expand the air or gas, and thus make the pastry light, and also to burst the grains of the flour, thereby enabling these to absorb the fat immediately it melts. Unless the heat is sufficiently great to act upon the flour in this manner, the melted fat runs out and leaves the paste less rich, and also, probably, both heavy and tough. An oven with a good bottom heat is desirable for baking tarts and tartlets ; when heated from above it is advisable to bake, or partially bake, the tarts before filling them. Icing. Very pretty results can be obtained by the use of Icing tubes or cones, which may be purchased at any ironmonger's. Make an ordinary conical sugar bag of paper, place an Icing tube at the bottom, and fill the bag with Icing sugar. Then tear away the paper covering the point of the tube and squeeze the sugar through. Paste, Crust, etc. I645.—BATTER FOR FRYING. lngredlents.-—4 ozs. of flour, 1} an 02. of butter (melted), 1 tablespoon- ful of cream, I yolk of egg, 2 whites of eggs, a good pinch of salt, } of a pint of warm water (about). Method.--Sieve the flour into a basin, add the salt, yolk of egg, butter and cream, and stir until smooth, adding the water gradually. Beat well, put aside for at least i an hour, then add the whites of eggs, previously stifl‘iy-whipped, and use as required, Time.--About I hour. Average Cost. 5d. to 6d. 882 HOUSEHOLD MANAGEMENT 1646.-—BATTER FOR PANCAKES. See Yorkshire Pudding, Recipe No. 1030. 1647.-—BATTER FOR FRYING. (Another Method.) lngredlents.--4 level tablespoonfuls of flour, 1 tablespoonful of salad oil, er oiled butter, 2 stiflly *whisked whites bf eggs, a good pinch of salt, } of a pint of Warm water (about). Method.--Sieve the flour into a basin, add the salt and salad oil, stir gently, adding the water gradually until the batter is sufficiently liquid to ofier little resistance to the spoon, then beat well for 10 minutes. Put aside for about 1} an hour, add warm water until the batter has the consistency of good single cream, then stir in the stifliy-whisked whites of eggs, and use as required. Timer—About 1 hour. Average Cost, 35d. to 4d. 1648.—BRIOCHE PASTE. (Fm—Pate de Brioche.) Ingredients.—z lb. of flour, 4 ozs. of butter, 1% an oz. of yeast, 2 large or 3 small eggs, } of a gill of milk, I teaspoonful of caster sugar, salt. Method.-—Mix the yeast with a little tepid water, stir in sufiicient flour to form a stifi batter, and let it stand for 1 hour in a warm place. Put the remainder of the flour into a basin, add a good pinch of salt, and the beaten egg. Warm the milk, melt the butter, add gradually to the yeast, etc., then mix together the contents of the z basins, and knead well for at least I 5 minutes. Cover, let it remain in a moder- ately cool place for 2 or 3 hours, then shape or mould as desired, and bake in a brisk oven. Tlme.--From 2 to 3 hours. Average Cost, 9d. or rod. 1649.--BUTTER CRUST. (For Boiled Puddings.) Ingredients.—r lb. of flour. 6 ozs. of butter, 1; a pint of water. Method.—With a. knife mix the flour to a smooth. paste, adding the water gradually. R011 out tmmy, plate the butter over it in small pieces, dredge lightly with flour, and fold the paste over. Roll out again, and use as required. Tlme.—About 15 minutes. Average'Cosf, 6d. or 7d. Sulllclent for 1} lbs, of paste. 1650.—-CHOUX PASTE. (FL—Pate a Choux.) lngredlehts.--4 ozs. oi line flour, 4 ozs. of butter, 2 ozs. of sugar, 2 large or 3 small eggs, 1} pint of water, salt, vanilla-essence or other flavouring. Method.--Put the water, butter, sugar, and a good pinch of salt into a stewpan, and when boiling add the flour, previously Well dried and RECIPES FOR PASTRY 883 sieved, and stir and cook gently for at least 10 minutes. Let it cool a little, then beat in the eggs one at a time, add a few drops of the flavour- ing ingredient, and use as required. Tlme.—About 1} an hour. Average Cost, 8d. I651.-DRIPPING CRUST. (For Plain Pies and Puddings.) Ingredients.--r lb. of flour, 6 ozs. of clarified dripping, 1} a pint of water. Method.—With a knife mix the flour to a smooth paste, adding the water gradually. Roll the paste out thinly, place a» of the dripping over it in small pieces, and fold over. Repeat this process twice, using l of fat each time, and use as required. Time.-20 minutes. Average Cost, 4d. to 5d. Sufficient for 2 lbs. 1652.--FLAKY PASTE. (For Pies, Tarts and Tartlets.) Ingredients.--r 2 ozs. of flour, 9 ozs. of butter (or butter and lard mixed, i; of a pint of water (about). Method.--Sieve the flour into a basin, and rub in lightly i of the butter. Add the water and mix into a smooth paste, more or less moist, according to the consistency of the butter, with which it must. agree in this respect ; roll it out into a long, narrow strip. Divide the re- mainder of the butter into 3 equal portions ; put one portion on the paste in small pieces, dredge lightly with flour, fold it evenly in 3, turn it round so as to have the folded edges to the right and left when rolling, press the edges lightly with the rolling-pin, to prevent the air escaping, and roll out as before. Repeat this process with the other portions of butter. The pastry may be used at once, but it will be lighter if allowed to stand for s hour in a cool place before being used. In mak- ing-up, handle as lightly, and roll as evenly, as possible. Bake in 1 hot oven, and avoid opening the oven door until the pastry has risen and become partially baked. Time.—§ an hour to bake. Average Cost, 10d. 16 5 3.—-FLEAD CRUST, Ingredients.—I lb. of flour, } a 1b. of flead (the leaf or pork from which lard is made), i teaspoonful of baking-powder, 1 of a teaspoonful of salt, } a pint of cold water. Method.—Remove any skin there may be, and slice the fiead into thin flakes, and mix it with the flour on the paste board. Roll it lightly with the rolling—pin. Place in a basiii, add the baking-powder, salt, and sufficient cold water to form a fairly stiff paste. Roll out, and use for meat-pies, etc. Time.--io minutes. Average Cost, 5d. Sullielent for 1 large pic. 884 HOUSEHOLD MANAGEMENT 1654.--FRENCH CRUST 0R PATE BRISEE. Ingredients.—r lb. of flour, 6 ozs. of butter, 2 eggs, } a saltspoonful of salt, 1} a pint of water (about). Method.--Sieve the flour, add the salt, rub the butter lightly in, and mix into a smooth paste with the eggs and water, adding the latter gradually as the paste must be very firm. See Pork Pie. 'l‘lme.—About r 5 minutes. Average Cost, 9d. to rod. Sutllclent for 2 lbs. 1655.—FRENCH PUFF PASTE. (Founded on M. Ude’s Recipe.) Ingredients—I lb. of good butter, 1 lb. of flour, the yolks of 2 eggs, i» a saltspoonful of salt, about 1 of a pint of water. Method.—Remove as much moisture as possible from the butter by squeezing it well in a dry cloth. Put 2 ozs. aside, form the remainder into a ball, and keep in a cool place. Sieve the flour, rub in the 2 ozs. of butter, add the salt, and moisten with the yolks of eggs and water, adding the latter gradually until the right consistency is obtained. Knead quickly and lightly until smooth, then roll out to the thickness of about i an inch. Enfold the ball of butter in the paste, press lightly with the rolling pin until the butter is flattened, and afterwards roll cut as thinly as possible without allowing the butter to break through. Fold the paste in three, roll out thinly as before, again fold in three, and put it aside. Except in very hot weather, the paste will become sufficiently cool and firm in about 20 minutes, when it should be rolled out twice, and again put aside in a cold place for about 20 minutes before receiving its fifth and sixth turns. After the sixth turn the paste is ready for use, and may be converted into tartlets, patties, vol-au-vent, etc., particulars of which will be found under respective headings. Time.-About 2 hours. Average Cost, rs. to rs. 2d. per lb. I656..—GENOESE PASTE. (FL—Pate Genoise.) lngredlents.--3 ozs. of fine flour, 4 ozs. of caster sugar, 2 ozs. of butter, 3 eggs- Method.--Dry and sieve the flour, separate the whites of the eggs from the yolks, to the latter add the sugar, work vigorously until it has a thick creamy appearance, then stir in the butter melted. Whip the whites to a stifi froth, stir 'n the flour, then mix lightly, but thoroughly, with the contents of the 0 her basin. Pour the mixture into a papered, buttered tin, and bake in a moderately hot oven. Tlme.--To prepare and bake, about 1 hour. Average Cost, 8d. Sulli- clent for I medium-sized cake. RECIPES FOR PASTRY 885 I657.—GENOESE PASTRY. (Another Method.) (FL—Pate Génoise.) Ingredients.—3 ozs. of fine flour, 3 ozs. of butter, 4 ozs. of caster sugar, 4 eggs. Method.---Break the eggs into a basin, add the sugar, place the basin over a saucepan of boiling water and whisk until lukewarm. Now remove the basin and continue the whisking until the mixture becomes thick and creamy, then add the butter melted, and stir the previously sifted flour in as lightly as possible. Have ready a well—buttered papered tin, pour in the mixture, and bake in a moderately hot oven. Tlme.—To bake, about i an hour. Average Cost, 8d. Sulllclent for I medium-sized cake. 1658.—NEAPOLITAN PASTE... Ingredients.—ro ozs. of flour, 8 ozs. of castor sugar, 4 ozs. of butter, 6 ozs. of sweet almonds. I 02. of bitter almonds, the yolks of 6 eggs, the finely-grated rind of 1 lemon, salt. Method.—B1anch and pound the almonds to a smooth paste, moisten- ing from time to time with a little cold water to prevent them oiling. Add the flour, sugar, butter, lemon rind, and a good pinch of salt, and stir in the yolks of eggs. Work into a smooth paste, put aside in a cool place for, about 11} hours, then roll out rather thinly, and cut into squares or rounds. Bake in a moderate oven. Tlme.—To bake, about i an hour. Average Cost, as. Sufficient for about 2 lbs. 1659.—PANCAKE BATTER. See Batter for Frying, Recipes Nos. 1645—1647. See Yorkshire Pudding, Recipe N0. 19 30. I660.——PASTE FOR RAISED PIES. Ingredients.--r 1b. of flour, 6 ozs. of lard, 1~ of a pint of water, i» a tea- spoonful of salt. Method.-—Put the flour and salt into a warm basin, and let it stand near the fire until it feels dry and warm. Boil the lard and water for 5 minutes, then pour the mixture into the centre of the flour, and mix well with a spoon until cool enough to knead with the hands. Knead well, keeping it warm during the process, let it remain near the fire for about 1 hour, then re-knead and use at once. Throughout the processes of mixing, kneading and moulding, the paste must be kept warm, otherwise moulding will be extremely diffi- cult. On the other hand. if the paste be too warm, it will be so soft and pliable that it cannot retain its shape, or support its own weight. 886 HOUSEHOLD MANAGEMENT Fine flour is not to be recommended for this purpose, for it is deficient in gluten, a sticky tenacious substance which greatly increases the adhesive properties of the paste, and so makes it easier to mould. Times—ri- hours. Average Cost, 5d. Sulllclent for 1 large pie. I 66 I .wPASTE, TRANSPARENT. lngredlents.--r lb. of flour (dry and sifted), 2 of a lb. of butter, I egg. Method.-~Wash 'the butter in 2 or 3 waters, and afterwards remove 88 much moisture as possible by means of a dry cloth. Melt the butter over a gentle fire, let it remain until nearly cold, then stir in the flour and egg. Knead lightly until smooth, roll out very thinly, and use for tartlets, etc. Tlme.—About } an hour. Average Cost, rs. Sumclent for 2 lbs. 1662.--PASTE, TO KEEP, Paste not intended for immediate use should be enfolded in grease- prooi or slightly buttered paper, and kept in a cool place. 1663.—P0TAT0 PASTE. lngredients.—-r lb. of dry floury potato, 1 lb. of flour, 2 ozs. each oi lard and dripping, t egg, a little warm milk, 1 good teaspoonful of baking powder, a good pinch of salt. Method.-—‘Bake enough potatoes (in their skins) to yield I lb. of potato, which mash smoothly or pass through a sieve. Rub the lard and dripping lightly into the flour, add the potato, baking powder and salt, and stir in the egg and enough milk to form a smooth paste. Roll out to about 1 inch in thickness, cut into rounds or squares, place in a greased tin, and bake in a moderate oven, turning 2 or 3 times during the process, that both sides may be equally browned. Split, butter liberally, and serve at once. Tlme.--To bake, about 25 minutes. Average Cost, 7d. Sufficient for 5 or 6 persons. I664—POTATO PASTE, GERMAN. (To serve with Game or Poultry.) Ingredients.--2 1b. of hot potatoes, 2 028. of butter, 2 eggs, grated Parmesan cheese, egg and breadcrumbs, frying fat. Method.—-Pass the hot potato quickly through a sieve, or mash them smoothly. Stir in the butter and eggs, spread smoothly on a dish, making the layer about § of an inch in thickness, and, when cold, cut it into rounds or squares. Coat carefully with egg and breadcrumbs mixed more or less liberally with cheese, according to taste, and fry in hot fat until nicely browned. Serve as an accompaniment to game or poultry. Time.—-To fry, about 5 minutes. Average Cost, rod. to 18. Sufficient for 6 or 7 persons. ’ RECIPES FOR PASTRY 887 1665.-PUFF PASTE. (Fr.+-Feuilletage.) Ingredientse—r lb. of flour, 1 lb. of butter, 1 teaspoonful of lemon- juice, about Q of a pint cold waterl Method—Wash and squeeze the butter in cold water, dry well in a floured cloth, shape into a square about the size of a slice of sandwich bread, and keep in a cool place while the paste is being prepared. Sieve the flour on to a marble slab, or board, make a well in the centre, put in the lemon-juice, and add water gradually until a smooth paste is formed. The condition of the butter determines the consistency ; when soft, the paste must be equally so. Knead the paste until smooth, then roll it out into a strip a little wider than the butter, and rather more than twice its length. Place the butter on one half of the paste, fold the other half over, enclosing the butter entirely, and press the edges together with the rolling pin. Let it remain in a cool place for about, I 5 minutes, then roll out to about 3 times the original length, but keep- ing the width the Same, and fold eitactly in three. Turn the paste retirid so that the folded edges are on the right and left, roll and fold again, and put aside for 15 minutes. Repeat this until the paste has been rolled out 6 times. The rolling should be dune as evenly as possible, and the paste kept in a long narrow shape Which, when folded, forms a square. Each time the paste is rolled out it may be well sprinkled with flour, but it must be evenly distributed with a paste-brush, and all the ldose flour carefully brushed off before beginning to roll. When the paste has had its 6th roll it is ready for use ; it should be baktld in a hot oven, and until the paste has risen and become partially baked, the oven door should not be opened, biacause a current bf cold air may cause the flakes to collapse on one side. TlmO.-—-l§ hours. Average Cost, 18. to 18. 2d. per lb. 1666.—ROUGH PUFF PASTE, 0R HALF-PUFF PASTE. (Fr.-~Pate Demi-Feuilletage.) Ingredients-8 has. of flour, 6 025. of butter (or equal quantities of butter and lard), 4} a teaspoonful of lemon-juice, salt, about} of a pint of water. Methods-Sieve the fidhr on to a pasteboard, divide the butter into pieces about the size of a small walnut and mix them lightly With the flour. Make a well in the centre, put in the lemon-juice, salt, and I tablespoonful of water, mix lightly, keeping the pieces of butter intact, and add water gradually until a moderately stiff paste is formed. Roll into a long strip, fold it equally in 3, turn it round so as to have the folded edges to the right and left, and roll out as before. Repeat until the paste has been rolled out 4 times, then use ; or, if convenient, let it remain for 1 hour in a cool place before being used. TIme.-} an hour. Average Cost, 8d. if butter is used. Sufilclent for t pie of average size. 888 HOUSEHOLD MANAGEMENT 1667.-RICH SHORT CRUST. Ingredlents.--r lb. of flour, 1 of a lb. of butter, 2 yolks of eggs, I level tablespoonful of castor sugar, 1 teaspoonful of baking-powder. Method—Rub the butter lightly into the flour, add the baking- powder, sugar, yolks of eggs, and a little water if necessary, but this paste must be rather stiff, and when the butter is soft, or the paste is being mixed in a warm place, only a few drops of water may be re- quired. Roll out thinly and use at once. The crust for fruit tarts should be lightly brushed over with cold water, and dredged with castor sugar before being baked. Tlme.-—} of an hour. Average Cost, rs. 2d. Sufficient for 2 tarts of medium size, or 24 patty-cases. I668.—-SHORT CRUST. Ingredients.—8 ozs. of flour, 2 ozs. of butter, 2 ozs. of lard, I yolk of egg, 1 teaspoonful of baking-powder, a good pinch of salt, about {- of a. pint of water. Method.-Rub the butter and lard lightly into the flour, add the baking-powder, salt, yolk of egg, and as much water as is necessary to form a stiff paste. Roll out to the required thickness and use at once. Tlme.--1~ of an hour. Average Cost, about dd. Sulllclent for I medium-sized tart. wee-snow CRUST, PLAIN. Ingredients—1» lb. of flour, 3 ozs. of lard, clarified fat, or dripping, I teaspoonful baking-powder (heaped), } of a teaspoonful of salt, } of a pint of water. Method—Pass the flour, salt. and baking-powder through a sieve into a large basin, then rub in the fat, add the water, and work into a smooth paste with a knife. Roll out to desired shape and thickness, and use at once. When required for fruit tarts, r tablespoonful of sugar should be added to the above ingredients. Tuna—1» ‘of an hour. Average Cost, 3d. Sumclent for 1 medium- sized tart. r67o.--SUET causr, RICH. Ingredients.--8 ozs. of flour, 3 ozs. of breadcrumbs, 6 ozs. of suet, I heaped teaspoonful baking-powder, } of a teaspoonful of salt, about } pint of water. . Method.--Free the suet from skin, shred and chop it finely. Mix well together the flour, breadcrumbs, suet, salt and baking-powder, and add water to form a paste soft enough to roll out easily, but not sufficiently moist to stick to the board and rolling-pin. This paste makes an ex- HOW TO MAKE PASTRY. ce“illilf'efthe flour, add water, and mix with the fingers; roll out and place the butter in the e 6; 91d the ends over, making an envelope for the butter; roll out; method of flaking g 0 P185; method of cutting out tartlets or bouchées; tartlets or bouchées for baking. 57 PIES AND TARTLETS. r. Sausage Rolls. 2. Jam Tartlets. 3. Raised Pork Pie. :8 RECIPES FOR PASTRY 889 ceedingly light and easily-digested pudding, but in consequence of its extreme lightness it is liable to break if turned out of the basin. Timex—i of an hour. Average Cost, 5d. Sullielent for I fair sized pudding. 167r.-—SUE'1‘ CRUST. Ingredients.--rz ozs. of flour, 6 ozs. of suet, r teaspoonful of baking- powder, 1- teaspoonful of salt, } of a pint of water. Method.-—Chop the suet finely with a little of the flour, mix it with the other dry ingredients, and add water to form a moderately stiff paste. Roll out and use at once. This paste is equally suitable for meat pudding, fruit pudding, jam roly-poly, or plain suet pudding. 'l‘lme.--1~ of an hour. Average Cost, 5d. Sufficient for I large pudding. 1672.-—-SUET CRUST FOR MEAT PIES. Ingredients.-12 ozs. of flour, 6 ozs. of suet, r heaped teaspoonful of baking-powder, i- of a teaspoonful of salt, § pint of cold water. Method.—Free the suet from skin, shred it into fine flakes, but do not chop it. Add the flour to the suet, and mix both well together in a basin, then add the salt, baking-powder, and as much water as is necessary to mix the whole into a fairly stiff paste. Knead lightly, then roll out, and use for any kind of pie intended to be eaten hot. 'l‘lmo.—-1- of an hour. Average Cost, 5d. Sufllclent for 1 large pie. r673.--SWEET PASTE FOR TARTLETS. (FL—Pate a Foncer Sucré.) lngredlents.--r 1b. of fine flour, 8 ozs. of castor sugar, 5 02s. of butter, 3 eggs, the finely-grated rind of lemon. Method.-—Sieve the flour into a basin, make a. well in the centre, put in the sugar, butter and eggs, and mix the whole into a stiff paste. Roll out and use as required. Tlme.—-Io minutes Average,Cost, 1s. 1674.—-TO GLAZE PASTRY. Meat pies, patties, sausage-rolls, and similar articles, are usually brushed over with well-beaten egg before, or during the process of bak» ing : when a deeper tone of colour is desired the yolk alone is used. Or, when economy is a point, and the white can be otherwise utilized, a little milk may be added to the yolk of egg when a larger quantity than is afforded by I yolk is required. Fruit tarts. puffs, etc., are usually brushed lightly over with cold water, and sprinkled liberally with castor 890 HOUSEHOLD MANAGEMENT sugar before baking. Or. when a thin coating of icing is desired. they are. when nearly baked. brushed over with well-beaten white of egg- and well-dredged with caster sugar. Tarts, Tartlets, Etc. 167 5.—-AI..MOND CHEESECAKES. (Fr.--Tarte- lettes aux Amandes.) Ingredientsw-Shcrt paste No. 1667.0r 1668, 4 ozs. of ground almonds. 4 ozs. of caster suganl of an 02. of cornflour. i an oz. of butter, 1 whole egg. 1 yolk of egg. raspberry or strawberry jam. nutmeg. Method—Beat the eggs. add them gradually to the cornfiour. and stir until perfectly smooth. Add the sugar, almonds, butter melted, and a pinch of nutmeg. Line 9 or 10 patty pans with paste. spread about 4} a teaspoonful of jam on the bottom of each one, and fill with the mixture. Bake from 20 to 25 minutes in a moderately hot oven. Tlme.-4O to 45 minutes. Average Cost, 10d. Sufficient for 9 or 10 tartlets. Auction—Ahmad: are the fruit of the Amvgdalus communis cultivated throughout the whole of the south of Europe, Syria, Persia, and northern Africa; but England is mostly supplied wi those that are grown in Spain and the south of France. There are two varieties, distinguish in commerce by the names of Jordan and Valentin almonds. The former are rm ted trom Malaga, and are longer, narrower, more pointed, and more highly esteemed than the tter,whrch areimported from Valentin. Bitter almonds are a different variety and are principally obtained from Morocco, and are exported from Mogador. 1676.--APPLE AMBER. lngredlents.—6 large apples, 3 ozs. of moist sugar. 2 ozs. of butter, 3 eggs. 1- a lemon. paste trirnmings, or4 ozs. of No. 1607, or 1668, ground cinnamon, ground cloves. Method.--Peel, core and slice the apples, put them into the stewpan with sugar, and r tablespoonful of water, simmer gently until tender, then rub through a hair sieve. Return the apple pulp to the stewpan, add the lemon-rind. finely-grated, lemon-juice, and a good pinch each of cloves and cinnamon. Re-heat, then stir in the butter and yolks of eggs, and cook until the mixture thickens. Meanwhile line the edges of the dish with paste. and ornament the extreme edge with small leaves or rounds of the same, arranged to Slightly overlap each other. Pour in the apple preparation, and bake in a moderate oven until set. Have ready the whites of eggs whisked to a stiff froth. and sweetened with a little caster sugar. arrange in a rocky form on the top of the pudding, sprinkle liberally with caster sugar. and. if liked. decorate with cherries or candied fruits. Replace in the oven until the meringue hardens and acquires a little colour, and serve either hot or cold. TIme.--About 1} hours. Average Cost. rs.. exclusive of the paste. Sullielent for 6 or 7 persons. RECIPES FOR PASTRY 891 1677.--APPLE CHEESECAKES. lngredlents.--r} lbs. of apples, 3 ozs. of sugar, 1} oz. of butter, 3 eggs, 1 lemon, paste No. 1668. Method.—-Peel, core and slice the apples, place them in a stewpan with the sugar, and r tablespoonful of water, simmer gently until tender, and rub them through a hair sieve. Return the apple-pulp to the stewpan, add the lemon-juice and the rind finely—grated, re-heat, stir in the yolks of 3 eggs and the white of one, and cook until the mix- ture thickens. Have ready the patty-pans lined with paste and par- tially baked, fill with the apple preparation, cover lightly with stiffiy- whipped sweetened white of egg, and bake in a moderate oven for about I 5 minutes. Tlme.-About 1} hours. Average Cost, rod., exclusive of the paste. Sulllclent for 12 cheese-cakes. ~ Ta: Ams.--The most useful of all the British fruits is the apple, which is a native of Britain ind may be found in woods and hedges in the form of theeommon wild crab, of which all our best apples are varieties produced '23 culture or particular circumstances. In most temperate cli- mates it is extensively cultiva , and in England, both as regards variety and quantity, the apple is excellent and abundant. Immense supplies are also imported from the United States and from France, Australia and Tasmania. The a ples' own in the varith of New York are universally admitted to be among the finest specimens 0 this t; but unless selected and packed wrth great care, they are apt to spoil before reaching England. 1678.-—APPLE TART. (Fr.-—Tourte aux Pommes.) Ingredients.--z lbs. of apples, 2 tablespoonfuls of moist sugar, 4 cloves or a {- of a teaspoonful of grated lemonsrind, short paste (No. 1667, or 1668 ). Method.--Peel, core and cut the apples into thick slices. Roll the paste into an oval form a little larger than the top of the pie-dish, invert the dish in the centre of the paste, and cut round, leaving a i-inch mare gil on all sides. Line the edge of the pie-dish with the trimmings, Put in half the apples, add the sugar, and fiavouring ingredient, then the remainder of the fruit, Moisten the paste lining the edge of the dish with water, put on the cover, press the edges together, and notch them at intervals of about 1- Of an inch. Bake in a brisk oven from 40 to 50 minutes, and when the paste has risen and set, brush it over lightly with cold Water, and dredge well with castor sugar. This must be done quickly, and the tart immediately replaced in the oven. If the tart is to be eaten cold, directly it leaves the oven the crust should be raised gently with a knife, to allow some of the steam to escape, otherwise it may lose some of its crispness. Tlme.--About 1 hour. Average Cost, 6d. to 8d., exclusive of the pastry. Sufficient for 6 or 7 persons. 1679.--APPLE TART CREAMED. (Fr.---Tourte de Pommes a‘. la Creme.) lngredlents.-Short crust (No. 1667), 2 lbs. of apples, 2 tablespoonfuls of moist sugar, 1 oz. of butter, 1 pint of custard (No. 332). 892 HOUSEHOLD MANAGEMENT Method.-Pare, core and cut the apples into thick slices, put them into a stewpan with the sugar, butter, and r or 2 tablespoonfuls of water, and cook very gently until tender. Pass the apples through a hair sieve, add more sugar, if necessary. and put the purée into a pie- dish lined with pastry (see Apple Amber, No. 1676). Bake in a quick oven until the paste has risen and set, then add the prepared custard, and bake more slowly until the pastry is sufficiently cooked and the custard firm. Serve either hot or cold. Tlme.--From 40 to 50 minutes. Average Cost, Is. 4d. to rs. 6d. Sulli- clent for 6 or 7 persons. I680.-—APPLE TURN OVER. Sea Fruit or Jam Turnovers, No. 1708. 168r.—APRICOT BOUCHEES. (Fr.--Bouchées d’Abricots.) Ingredients—Puff paste (No. 1665 ), r tin of preserved apricots, castor sugar, 1- of a pint of whipped-cream. Method.—When the paste has had the necessary number of turns, roll it out to rather less than i an inch in thickness. With a hot wet cutter stamp out some rounds about 2 inches in diameter, and make a deep, circular indentation with a smaller cutter. Bake in a quick oven, and when cool scoop out the paste within the ring. Meanwhile well drain the apricots from the syrup, put half an apricot, the rounded side down, into each case, and fill the hollow with stiIHy-whipped sweetened cream. Tlme.--12 minutes to bake. 1682.—APRICOT TART. (F r.--Tourte d'Abricots.) Ingredients.—-r tin of apricots, sugar to taste, short paste (No. 1667). Method—Place the apricots in a pie-dish, sprinkle with sugar, and half fill the dish with the syrup from the tin. Cover with paste (sea Apple Tart, No. 1678), and bake in a quick even from 30 to 40 minutes. When the paste has risen and set, brush it over lightly with cold water, and dredge well with caster sugar. Return quickly to the oven, and finish baking. Tlme.--About 1} hours. Average Cost, rs. to rs. 2d. Sumclent for 5 to 7 persons. Aralcors.--The apricot is indigenous to the plains of Armenia, but is now cultivated in almost every climate, temperate or tropical. There are several varieties. The skin of this fruit has a pen fumed and highly esteemed flavour. A good apricot, when perlectly npe, is an excellent fruit. It has been somewhat condemned for its laxative qualities, but this has possibly arisen from the fruit havin been eaten and , or in too great quantity. Delicate persons should not eat the apricot allowance of pode sugar. This fruit makes excellent jam and un ed without a ll marmalade, and there are several foreign preparations of it, which are considered great luxuries. Average Cost, 2d. each. RECIPES FOR PASTRY 893 I 68 3.-BAKEWELL TART. Ingredients.--}alb. of short paste (No. 1667, or 1668), raspberry jam, 2 ozs. of ground almonds, 2 ozs. of castor sugar, 2 ozs. of butter, 2 yolks of eggs, 1 white' of egg, essence of almonds. Method.—Cream the butter and sugar together until thick and white, stir in the 2 yolks. and 1 white of egg, add the almonds, also a few drops of essence of almonds, and beat well. Line a flat dish with the pastry, place a good layer of jam on the bottom, and spread the mixture lightly on the top of it. Bake in a quick oven for about i an hour, and serve either hot or cold. Tlme.--About 1 hour. Average Cost, rs. 3d. Sutflelent for 7 or 8 persons. 1684.--BAKEWELL TART. (Another Method.) Ingredients.--6 ozs. of short crust (N o. 1667, or 1668), 2 ozs. of butter, 2 ozs. of castor sugar, 2 ozs. of breadcrumbs, 1 egg, 2 tablespoonfuls of raspberry jam, almond essence. Method.—-Cream the butter and sugar well together, stir in the egg, add the breadcrumbs and a few drops of almond essence, and mix well. 'Line a dish with the paste, add a good layer of raspberry jam, and spread the mixture on the top of it. Bake about 4} an hour in a quick oven. ’l‘lme.—From r to 11- hours. Average Cost, rod. to rs. Sunleient for 6 or 7 persons. :68 5.—-BALMORAL TARTLETS. (Fr.—Tartelettes a la Balmoral.) lngredlents.--r oz. of butter, 1 oz. of castor sugar, 5» an oz. of cake- crumbs, } an oz. of glacé cherries, cut into small dice, } an oz. of candied peel finely-shredded, } of an oz. of comflour, or potato flour, 1 egg, short crust (N o. 1667 ). Method.-Make the paste as directed, and line 12 patty-pans. Cream the butter and sugar until thick and white, stir in the yolk of the egg, add the cake-crumbs, cherries, peel and cornfiour. Whip the white of egg stifiy, stir it in lightly, and fill the patty-cases with the prepara- tion. Cross 2 narrow strips of paste on the top of each tartlet, and bake for about 20 minutes in a moderate oven. Tlme.--To prepare and bake, from r to 1} hours. Average Cost, rs. 2d. Sumclent for 12 small tartlets. I686.--BARBERRY TARTLETS. (Fr.--Tartelettes d’Epines-vinettes.) lngredlents.—Short paste (No. 1667,0r1668), I 1b. of barberries, i» a lb. of moist sugar, or to taste. 894 HOUSEHOLD MANAGEMENT Method.-Remove the stalks, put the fruit and sugar into a jar, place the jar in a saucepan of boiling water, or in a slow oven and cook until tender. Line 1 large, or 2 medium-sized tart tins with the paste, fill them with rice, or crusts of bread placed in buttered papers, and bake until crisp in a brisk oven. When cold, fill them with the prepared cold fruit and syrup, and serve. Tlme.--About 3 hours. Average Cost, 8d. or rod. Sufficient for 1 large or 2 medium-sized tarts. BARIIRRIES (Barbara's Vulgen'sl.—A fruit of such great acidity that even birds refuse to eat it. n this respect, it nearly approaches the tamarind. When boihd with an r, it makes a very agree- able preserve or jelly, acmrdmg to the dilierent modes of reparation. arbernes are also used as a dry sweetmeat, and in sugar-plums or eomfits; are pick with vinegar, and are utilized for various culinary purposes. They are well calculated to allay heat and thirst 1!! persons amicted with fevers. The berries arranged on bunches of curled parsley make an exceedingly pretty garnish for supper dishes, particularly for white meats, like boiled fowl a la Bechamel, the three colours—scarlet, green and white—contrasting well and producing a very good efiect, I687.e—BLACK-CURRANT TARTLETS. (Fr.—-Tartelettes de Cassis.) Ingredients—Short crust (No. 1667, or 1668), 1 lb. of black-currants, 2 tablespoonfuls of moist sugar, l of a pint of cream, castor sugar. Method—Cook the black-currants with the sugar, and 2 tablespoon;- iuls of water, in a jar, on the stove or in a slow ovep. Line 12 patty- pans with the paste, fill them with rice placed in buttered papers, and bake until crisp in a brisk oven. When cold, fill them with the pre- pared cold fruit and syrup, cover with stifily-whipped, sweetened cream, and serve cold. Tlme.---About 1 hour. Average Cost, Iod., exclusive of the paste. Sufficient for 12 tartlets. Cuauxrs.--The utility of currants, red, black or white, has long been established in domestic many; The juice of the red species, it boiled with an equal weight of loaf su , toms an agreeable preserve called currant jelly, much employed in sauces, and very valuable in e cure of sore throats and colds. The French mix it with sugar and water, and thus form an agreeable beverage. The juice of currants is a valuable remedy tor constipation; and, in febrile complaints it is useful on account of its readily quenching thlrs , and for its cooling sheet on the stomach. White and flesh- coloured eurrants have, with the exception of the fulness of ,flavour, in ev respect the same qualities as the red species. Both white and red currants are pleasant additions to dessert, but the black variety b more generally used for culinary and medicinal purposes, especially in the form of jelly for quinsy. Black currants have a much richer and less sud flavour than red currants, and are better adapted for tarts. The leaves of the black currant make a pleasant kind of tea. I688.--—CHERRY TARTLETS. (Fr.-'l‘artelettes dc Cerises.) Ingredients.--} a lb. of short paste (N o. 1667), I 1b. of cooking cherries, 2 tablespoonfuls of moist sugar, 2 large or 3 small eggs, castor sugar. Method.—Remove the stalks from the cherries, put them into a small stewjar, with the moist sugar, stand the jar in a saucepan, surround it with boiling water, and cook until the cherries are tender. Meanwhile line 10 or I 2 deep patty-pans with the paste, fill them with rice, placing a buttered paper between it and the paste, and bake in a Quick oven. When the cherries are sufficiently cooked, strain off the syrup into a RECIPES FOR PASTRY 895 small stewpan, add the yolks of eggs, previously beaten, and stir by the side of the fire until the custard thickens. Fill the patty-cases with cherries, cover with a layer of custard, on the top spread a little stiffly whipped white of egg, and sprinkle with castor sugar. Replace in the oven until the white of egg hardens, and acquires a little colour, then serve hot or cold. TIIIIOas-eli- to 1} hours. Average Cost, 1s. to 15, 3d. Sufficient for 10 or 12 tartlets. Claimant—According to Lucullus, the cherry tree was known in Asia in the yearoi Rome 68o. Seventy different species 0! cherries, wild and cultivated, uistzrdistinguishable tram each other by the difference of their term, sue and colour. The French distal om cherries a liqueur named kirsch- Wasser (eau de censes); the Itahans prepare from a cherry called marusca the liqueur named marasqum, which is sweeter and more agreeable than the former. The most Wholesome cherries have a tender and delicate skin ; those with a hard skin should be very carciqu masticated. Sweets m“; WWW; Wis, entremets, etc., 9i cherries are in universal request. I689.--—CHESTNUT AMBER. * Ingredients—l a pint of chestnuts, i a pint of milk, 2 028. of bread- crumbs, 1 oz. of castor sugar, 1 oz. of butter, 2 eggs, 1 lemon, vanilla essence. pufi paste. bismuth—Bake or roast the chestnuts for about 20 minutes, and remove the skins. Put them into a stewpan, with just suficient water to cover the bottom of the pan, simmer gently until tender, and rub through a fine sieve. Simmer the thinly-cut rind of the lemon and the milk for 1 5 or 20 minutes, and strain it over the breadcrumbs. Cream the butter and sugar together, until thick and smooth, add the yolks oi the eggs, the juice of the lemon, a few drops of vanilla essence, and stir in the chestnuts, breadcrumbs and milk. Have the pie-dish ready lined with paste, as directed for Apple Amber, pour in the mixture, and bake in a moderately hot oven from 25 to 30 minutes, or until the mixture is firm and brown, and the paste suficiently cooked. Whip the whites to a stifi froth, sweeten with a little sugar, pile lightly on the top of the pudding, and dredge well with castor sugari Return to the oven until the meringue is set and acquires a little colour. Tlme.--From 1} to 1} hours. Average Cost, about Is. Sufficient for 5 or 6 persons. 1690.—CHOCOLATE TARTLETS. (Fr.--Tartelettes au Chocolat.) Ingredients.--Short paste (No. 1667, or 1668), a ozs. of grated chocolate, 4. 028. of cake crumbs, 3 ozs. of casth sugar. 2 ozs. of butter, l an pz. Of cornflour, 2 eggs, chocolate icing (N0. 1733). Method.—Cream the yolks of the eggs and sugar well together, add the cake-crumbs, chocolate. cornfiour, and the butter melted. Whip the whites of eggs stifliy, and stir them in as lightly as possible. Have ready 12 patty-pans lined with short paste, fill them with the mixture, 896 HOUSEHOLD MANAGEMENT ‘and bake in a moderately hot oven from 20 to 25 minutes. When cold cover the surface of each tartlet with chocolate icing, allow it to harden then serve. Tina—To bake, from 25 to 30 minutes. Average Cost, 8d., exclusive of paste and icing. Sumclent for 12 tartlets. 169I.—CHOCOLATE TARTLETS. (Another Method.) lngredlents.--Short paste (No. 1667 ), Genoese paste (No. 16 56), choco- late icing (N o. 173 2), grated cocoanut. Method.—Line some deep tartlet moulds with the paste, fill them with Genoise mixture, and bake in a moderate oven. When cold, ice them over with chocolate icing, and sprinkle with cocoanut. Variety may be introduced by using orange icing (N o. i 720), or transparent icing and chopped pistachios. Tlme.-—Half an hour. 1692.--C0FFEE ECLAIRS. (Fr.-—Eclairs au Café.) Ingredients—i a pint of milk, 2 ozs. of butter, 2 ozs. of cornflour, 2 ozs. of Vienna flour, 3 eggs, } a teaspoonful of vanilla essence, a pinch of salt, 1 oz. of castor sugar, Moka custard for filling, cofi'ee icing for covering, No. 173 5. Method.—Put the water, butter, sugar and salt into a stewpan, when boiling, stir in the cornfiour and Vienna flour (previously mixed), work it with a wooden spoon over the fire, sufficiently long to produce a soft paste which will leave the side and bottom of the pan clean. Draw the stewpan from the fire, add the flavouring essence, and work the eggs in gradually (leaving out 1 white). Beat the paste well for some minutes, then put it in a large forcing or savoy bag with a plain tube, and force out even-sized shapes, similar to finger biscuits, on to a lightly buttered baking-tin, about I inch apart from each other. Bake to a nice fawn colour in a moderate oven. When done, split the sides with a sharp knife, and fill each with I teaspoonful of Moka custard. Have ready' some coffee icing, and dip each éclair into it, so as to cover the surface and sides well and smoothly. Place the éclairs on a wire tray to set, and dish up when required. 1693.--—MOKA CUSTARD FOR FILLING ECLAIRS. lngredlents.--r gill of milk, 1 oz. of loaf sugar, } an oz. of cornflour, } an oz. of fresh butter, 2 yolks of eggs, 1 teaspoonful of cofiee essence, a few drops of vanilla essence. Method.-—Put the milk and sugar in a stewpan to boil. Mix the cornfiour with a little cold milk, pour the boiling milk on this, mix .N. . .>.HMm MO ZOOM ~5bi'ush lightly over with cold water, sprinkle liberally with castorvlsugar, and lhake in a'qu'ickoven. : '- ' _ A Time.-,—About.1g- hours. Average Cost, 10d. Sullleient for5 or 6 persons. .Damsonsy—JWhether for jam, jelly, pie, pudding, water, ice, wine, dried fruit, or;preserv.ed, the damson plum or damascene (for, it was originally brought from Damascus, whence its name), is in— valuable. It combines'sugary. and acidjqu'alities in happy proportions, when full ripe. The damson is easily cultivated; and,_if budded nine inches from the ground on vigorous stocks, it _will grow several feet high in the first year, and make fine standards in the year folloWin'g. Amongst the list of. the best sorts of baking plums the damson stands first, not only on account of the' abundance of its rich juice, but because it so' soon' softens. Owing to the roughness of its flavour, it requires a large quantity of sugar. = ' " 1.698,—_.7E4CLAIRS__. - .(Fr.¢-l§clairs..) '. ,-'- g ,_ i Ingredients—Chow: paste (No. 1650), chocolate - 0r coffee icing (No. 1,7,33,_and I735), cream, custard (No. 1738), or jam. _ ' Method—Put thejchoux paste into a forcing-bag, and presslit'Out “On tol'a buttered baking-sheet in the form of small savOy biscuits.“ Or, a bag and aren'not'available, roll it on a floured board to tlie same shape, _‘Baké from I 5 to]: 26 minutes in a moderate oven, let them coOl' on sieve, then make incision on the'side of them “and steep Out the so‘f'ti'ilrit'erinr;pv Fill the cavities stifflY-Whipped Sweetened cream, confectioners.’ c'ustard‘or jam, and coat them with chocolate for coffee " ’Tiinel;Alt'og'ether', from 1;} to 2' hours. " A'Verageglqostf, 2d. each.“ 1699.——F ILBERT T ARTLETS. (Fr.—Iartelettes aux ‘ v “Avelines.§= \ -' 1 ~ (I r -. '. Ingredien$44PaSte (No. '1667, or 1668), 3 ozs. of filberts, I 02. of groundalmonds, 3, ozs.. of pastor, sugar, % an oz. of cornflourhajyolks of eggs, % a gill ofbrea'm 0r milk. ‘ ' I, . x I {Methods—Blanch andgpeel the nuts and chop them finely. cornflour'smoothly with the milk, and stir it over the fire until it thickens. “ Cr_eam'l,the yolks of. eggs, and sugar together until thick and smooth, addtlie prepared nuts and almonds, then stir in the .cornflour and milk. Putthernixture, into _12 patty-pans lined with paste, fix 2 thin strips of, paste across each tartlet, brush over with milk,_and dredgewith caster sugar. I _, Bake in a moderate oven for about 2o minutes. ' Time.+_About. 49 .minutes._ , I verage Cost, 9d. “or, red, exclusive'of the paste. sufficient for 12 tartlets. . - > v ' ‘(I>. I Hifl'i'lilf‘i‘.’ "1“ i “RECIPES-‘- *“FORlT 'IPFA'STRYH 899 mad-imam 0F . iAPPL'ESifi ass .Pemmesii Ingredients.73 ‘or 4 apples, 1 tablespoonful of indistx'sugkar, ,2 table- spoonfuls 'of-“s'h'erry, 4 cloves, ‘2' whitespf eggs, 'castor‘ sugar,"r “a’l'lbl‘ot short,CmSF-iNo-166n 01' 1668)] , ' A " ' -_ ' Method.-'-‘-4Peel,' core, and out. each apple int'ci'_'8 sections, plac'ét'them in. a steWPan',‘ the: cloves aréd sherry, coyer Closely, pan in a tin containing boiling water, and ‘Cook until tender,'but’_not sufficiiently‘sio lasto break easily. Meanwhile line'a6finch'diameter'flati 0r paste-ring With paste, rolled outx'to about }'-ineh' in thickness, ifi’l'l’ with rice','_- On an interlining of buttered paper," and'bakie'fiii "a quick oven. When done, remove the rice and paper, fill with the. apples ,1! arranged in”, a pyramid, strain the juice anyfover them, and sprinkle well withsu'gar. Whip the Whites of eggs ‘to "a stiff froth, spread it' over the apples, dredge well with caster sugar, and bake in‘a cool oyeri until lightly-broviined.‘ / Serve either‘hot'or_'cold.' ,I _ There “areatwo. ways of making a flan without the aidiofbairingq, The first'is by means of'a round cake-tin.v Thehtin is placed in the centre" of the irolled~out paste, Which-is cut round, leavingfl-a margin of about I inch, to be afterwards raised and 'm'ouldedito the shape of the tin.__ Before removing .the,.ti,n,a narrow-tolded \‘ba‘rqid of greased paper'r'nu'st'be Pinned lightly" re'u'rid‘ this 'rais‘e'd ""bbrder; 0 ta the second method, the bottom is cut out to the required sea-amt a narrow'Strip of pa'ste'fastened to the edge of 'it5 by means of-Wh'it'e of egg. A: band“ of p'ap‘e'r‘must support the borderl; and in both'ca‘ses the inside ‘should' be filled with rice b'etore'ba'king." ‘ 7' ‘ ‘ ‘ ' ' ' Time.‘-~Abou't rf-hours. - Average-Cost,'frorn 1s.'to-1's. f0r40r5persbns.'- _ u ,.: '7'; .i’lQIll I 70 I ,——1:':]'..li\Nv JPIN-EAPPLE. I’ll—Thin d’AnafifiQE Ingredieht5,fi alpreserved, pineapple, pastor sugar, _2_ eggs, of short crust (N0._1.667,,0r 1668). _' I ,_ I p _ Method.—Prepare and bake the flan as tor Flan deMPom'mes,‘ " thepineapple into diceand remove all the specks.v Strain _ placea ispilnt of it in a stewpanv with a_dessertspoopiu1 Of Sugar, torboillingpo'int, and simmer. for- 3_ or 4~1ninuytesthet it co'ollslightly, then addthe yolks :of the'eg‘gs, and cocikgentlyv the [side of untilthey, thicken, stirring meanwhile. Now‘vplace, the pineapple'qin the prepared 'fi'an, cover With “the custard, _‘ and. spread lthelsuitli whippedwhites of eggs on the top. ' Bake; in a moderately "cioel;.qyep until the meringue hardens, and browns slightly.“ Serveeither‘hot‘ Time.-#4Aboi1t '1' hour. ‘ Average-gospabout is. :,_,_Sumeient_lzinor"‘5_; Persons. , . .. 5 1' 101'. I L. l i P 90° HOUSEHOLD MANAGEMENT r702.-~FLAN OF STRAWBERRIES. (Fr.+Flan de Fraises.) lngredlents.—r lb. of strawberries, castor sugar, 2 whites of eggs, l» a lb. of short crust (No. 1667, or 1668). Method.-Make the flan as directed in No. 1 700 ; when about } baked remove the rice, and fill with strawberries, from which the stalks have been removed. Pile the fruit high in the centre, dredge well with castor sugar, and cover with stiffly-whisked white of egg. Cover the surface lightly with castor sugar, replace in the oven, and bake slowly for about 15 minutes. When the meringue is set, cover with paper to prevent it browning too much before the strawberries are sufficiently cooked. Serve either hot or cold. * Tlme.--About 1 hour. Average Cost, 18. ed. to 1s. 6d. Sufficient for 5 or 6 persons. Nata—Almost any kind of fruit may be made into a flan ; the varieties employed for culinary purposes may be broadly divided into 3 classes, viz., fruit requiring a comparatively large amount of cooking, such as apples, pears, plums; quickly cooked fruits like strawberries, raspberries, etc.l: and tinned fruits which simply require re-heating. The 3 preceding recipes illustrate methods applicable in each case. I703.-—FLUTED ROLLS. (Fr.-—-Rouloux.) [momenta—Puff paste, castor sugar, Methods-*Roll out the puff paste, dredge it well with castor sugar, and fold as usual. Repeat this twice, then roll it out to about } of an inch in thickness, and stamp out some rounds with a fluted 2 inch cutter, Roll them up, brush lightly over with water, dredge with castor sugar, bake in a moderate oven until crisp and lightly browned. Time.--ro minutes to bake. I704.—-FOLKESTONE CHEESECAKES. (F r.—-Gateau de Folkestone.) Ingredients.—r pint of milk, 4 ozs. of sugar, 3 ozs. of ground rice, 2 ozs. of butter, 2 ozs. oi currants, cleaned and picked, the grated rind of 1 lemon, salt, paste (No. 1667, or 1668). Method.—Simmer the ground rice in the milk for Q an hour, then stir in the butter, sugar, lemon-rind, the well-beaten eggs, a good pinch of salt, and stir and cook by the side of the fire until the mixture thickens. Now let it cool slightly, and meanwhile line the patty-pans with paste, and unless the oven has a good bottom heat, half bake them before put- ting in the mixture (see Cherry Tartlets, No. 1688). When ready, fill them with the cheesecake preparation, sprinkle a few currants on the top of each cake, and bake from 2 5 to 30 minutes in a brisk oven. ’l‘lme.--From 11- to 1} hours. Average Cost, 7d., exclusive of the paste. Sullclent for is large cheesecakes. RECIPES FOR PASTRY 901 r705.--FRANGIPAN TART. (Fr.--Tourte a la Frangipanne.) Ingredlents.—-Short crust, 4 eggs, 11» ozs. of butter, 1} ozs. of sugar, 1- of an oz. of flour, } a pint of milk, I bay-leaf, 2 or 3 fine strips of lemon- rind, nutmeg. Method.-Mix the flour smoothly with a little milk, simmer the re- mainder with the bay-leaf, lemon-rind, and a pinch of nutmeg, for about i 5 minutes, then strain it on the blended flour and milk, stirring meanwhile. Return to the stewpan, add the butter, sugar, and slightly- beaten eggs, and stir by the side of the fire until the mixture thickens, but do not let it boil. Line a tart-tin with the paste, pour'in the pre- paration when cool, and bake from 25 to 30 minutes in a moderate oven. Serve cold. Time-PTO bake, about i an hour. Average Cost, 7d., exclusive of the paste. Suilleient for 1 large or 2 medium-sized tarts. Frangipanns' Puddings were originally made chiefly of broken bread and a t variety 0f flavouring substances. This was named after the Merchese Frangipanni, bee of a very ancient Roman family whoeeaprivilege it was to sup 1y “ holy bread ” or wafers to St. Peter's Cathe- dral, hence the name, deriv from the Latin wo [rangers (to break) and Penn (bread). 'lhe Marcheee Frangipanni was the inventor of the complicated, but very durable, perfume which bears name. I706.—-FRENCH HONEY (Imitation). (Fox—Mic! Francais.) lngredlents.--r 1b. of loaf sugar, 3 ozs. of butter, the yolks of 6 eggs, the whites of 4 eggs, the juice of 4 lemons, and the finely-grated rind of a lemons. Method.—Place the sugar, butter, lemon-rind and lemon-juice in a jug, stand it in a saucepan of boiling water, and as soon as the sugar is dissolved add the beaten eggs, and stir until the mixture thickens. If stored in a cool, dry place, this preparation will keep good for months. 'l‘lme.--} an hour. Average Cost, 18. 3d. I707.--FROSTED ALMOND SANDWICHES. (Fr.—Denises aux Amandes.) Ingredients.--Pufl paste (No. 1665), theese-cake mixture (No. 1704), apricot or raspberry jam, blanched and shredded almonds, 1 white of egg, milk, castor sugar, vanilla sugar. Method.--Roll the paste out to about a f of an inch in thickness, and cut it into 2 long strips 3 inches wide. Place one strip on a wetted baking-tin, prick lightly with a fork to prevent it blistering, spread first a thin layer of jam, and then a layer of cheese-cake mixture. Cover with the other strip of paste, moisten the edges and pinch them together, brush lightly over with milk, and dredge with castor sugar. Bake in a moderate oven for about 10 minutes, and let the pastry cool a little. Whip the white of egg to a stifi froth, sweeten with r tablespoonful of 902 HOUSEHOLD MANAGEMENT vanilla sugar, 1spread it lightly on the pastry, and sprinkle On the pre- pared almonds. Divide into strips about 1* inches wide, replace in the oven, and bake for 10 minutes longer. Times—Q» hour, after the pastry is made, Average Cost, 1s. 6d. tn :3. 9d. Sulllclent for 10 persons. r708.-¢-FRUIT 0R JAM TURNOVERS. (F r.—-Patisserie de Fruit.) Ingredients.--Short crust or puff paste (No. 1667, or 1665), stewed fruit or jam, castor sugar. Method.--Roll the paste out thinly, and cut it into rounds about 4 inches in diameter. Place a little fruit or jam in the centre of each round, moisten the edges with water, and fold the paste over on 3 sides in the form of a triangle. Seal the join carefully, turn them over, brush lightly with cold water, and dredge well with castor sugar. Bake in a moderate oven. Tlme.—-To bake, about 15 minutes. Average Cost, §d. each. I709.-—GOOSEBERRY TART, (F r.--Tourte de Grosseilles.) ‘lngredlents.-1§ pints of gooseberries, {- of a lb. of short crust, (N d. 1667, or 1668 ), 1» of a lb. of moist sugar. Method.-—With a pair of scissors cut off the tops and tails of the goose. berries ; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar ; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart ; bake in a good oven for about § of an hour, and before serving dredge with castor sugar. Timer-To bake, about 1 hour. Average Cost, 10d. Sufllclent for 5 or 6 persons. Goossssasiss.—The red and white are the two principal varieties of gooseberries. The red are rather the more acid ,' but, when covered with white sugar, are more wholesonn, from the circum- stance that sugar neutralizes their acidity. Red gooseberries make an excellent jelly, which is light and refreshing, but not very nourishing. All sorts of gooseberries are agreeable when stewed, and in this country especially there is no fruit so universal] in favour. In Scotland there Is scarcely a cottage garden without its gooseberry bushes. veral of the species are cultivated lwith the gmatest care... t7ro.-*-~GRANVILLE TARTLETS. (F r.*-Tartelettes a la Granville.) Ingredientsv-Paste (No. r667, or 1668), 3 ozs. of castor sugar, 2 ozs. of butter, 2 ozs. of currants, cleaned and picked, 1 oz. oi ground rice, 1 Oz. of finely-shredded candied peel, 3 ozs. of cake crumbs, 1 oz. of desiccated cocoanut, 2 whites of eggs, 1 tablespoonful of cream, ,lemon essence, transparent icing (No. 17 37 ). MethodH-Cream the butter and sugar together until thick and smooth, add the currants, ground rice, peel, cake crumbs, cream, 4 or 5 drops of lemon essence, and, lastly, the stiffly-whipped whites of eggs, Line 18 small oval tartlet moulds with paste, fill them with the preparation, RECIPES FOR PASTRY 903 and bake from 15 to 20 minutes in a moderate oven. When cool, mask the tartlets with icing, and sprinkle them with desiccated cocoanut. Time.--To bake, from 15 to 20 minutes. Average Cost, rs., exclusive of the paste. Suillelent for :8 tartlets. I71 r.-LEMON CHEESECAKES. (FL-e—Tartelettes au Citron.) lngredients.--Short paste (N o. 1667, or r668 ), f lb. of loaf sugar, 1- of a lb. of butter, 6 eggs, the grated rind of 2 lemons and the juice of 3, finely- shredded candied peel. Method.--Put the sugar, butter, lemon-rind and strained lemon-juice into a stewpan, and stir until the sugar is dissolved. Beat the yolks of eggs, add them to the contents of the stewpan, and stir and cook slowly until the mixture thickens. Let. it emain in a cool. dry place until required. Line the patty-pans with aste, I! fill them with the preparation, add a few strips of candied peel, and bake for about 20 minutes in a moderately hot oven. Time.--To bake, about 20 minutes. Average Cost, 1s. 4d., exclusive of the paste. Suiilcient “for 2§ dozen cheese-cakesi N eta—The above preparation, if closely covered and stored in a cool dry place, will keep good for several weeks. I 7 I 2.-—LEMON TARTLETS. (F r.--1-Tartelettes au Citron.) Ingredients.—Short paste (No. 1667, or 1668 ), 4 ozs. of butter“ ozs. oi caster sugar, 3 yolks of eggs, 1 lemon. Method.—Cream the butter and sugar well together, beat each yolk of egg in separately, and add the juice of the lemon and the rind finely grated. Let the mixture stand in a cool, dry place for at least 24 hours; then bake in patty-pans, previously linedT with the she paste. Time.—To bake, from I 5 to 20 minutes. Average Cost, 8d., exclusive of the paste. Suillcient for 18 tartlets. I713.~—-LEMON TARTLETS. (Fr.--Tartelettes ati Citron. (Another Method.) Ingredients.—-Short paste (No. 1667, or 1668), 4. lemons, 4 ozs. oi loai sugar, 4 ozs. of blanched finely-shredded almonds. Method.—Pare the lemons thickly, boil the fruit in 2 or 3 waters until tender, then pound or rub through a fine sieve, Replace in the stewpan, add the sugar, almonds and lemon-juice, and boil until a thick syrup is obtained. Line 10 or 12 patty- pans with paste, fill them with the preparation, and bake for about 20 minutes in a moderately hot oven. Time.—To bake, from 20 to 25 minutes. Average Cost, 8d., exclusive of the paste. Sumelent for 10 or i2 tartlets. 904 HOUSEHOLD MANAGEMENT I714.--MAIDS OF HONOUR. (Fr.--—Dé‘.mes d’Honneur,> Ingredients—Puff paste (No. 1665 ). 4 ozs. of castor sugar, 2 ozs. of Jordan almonds, -} an 02. of fine flour, 2 yolks of eggs, 2 tablespoonfuls of cream, I tablespoonful of orange-flower water. Marmot—Blanch and dry the almonds, and pound them in a mortar with the sugar until fine. Add the yolks of eggs one at a time, and mix in the flour, cream and orange-flower water. Line 8 or 9 small tartlet moulds with paste, fill them with the mixture, and bake in a moderate oven. 'l‘lme.—To bake, about 1 5 minutes. Average Cost, 8d., exclusive of the paste. Sulllclent for 8 or 9 tartlets. 171 5.-MERINGUE TARTS. See Plan of Apples, No. 1700; Plan of Pineapple, No. 1701,; Plan of Strawberries, No. 1702 ;Apple Amber, No. 1676. 1716.-MINCE PIES. (Fr.-~P5.té de Fruits.) Ingredients.-Pufi paste (No. 1665), mince meat (No. 1740, or 1741). Namath—When the paste has had the necessary number of turns, roll it out to about a i of an inch in thickness, and line some large-sized; patty-pans with it (see page 888). Fill with mincemeat, cover with paste, brush over lightly with cold water, and dredge with castor sugar. Bake in a moderately hot oven from 25 to 30 minutes, and serve either hot or cold. 'l'lme.--3o minutes to bake. Average Cost, rid. each. I717.--OPEN TART OF STRAWBERRY OR ANY OTHER KIND OF PRESERVE. lngredlents.-Trimmings of puff paste, any kind of jam. Method—Butter a tart-pan of the usual shape, roll out the paste to the thickness of k of an inch, and line the pan with it, prick a few holes at the bottom with a fork to prevent the paste rising and blister- ing, and bake the tart in a brisk oven from 10 to r 5 minutes. Let the paste cool a little ; then fill it with preserve, place on it a few stars or leaves, which have been previously but out of paste and baked, and the tart is ready for table. By making the tart in this manner, both the flavour and the colour of the jam are preserved, which would be spoiled, were it baked in the oven on the paste, and less jam is required. Tlme.--ro minutes to bake. Tu: SrnwssnY.-The well-known and much esteemed fruit of s plhnt of the genus Fragm, natural order Rouen, said to derive its name from the resemblance of its runners to straws. The strawberry belon to temperate and rather cold climates; and no fruit of these latitudes, that tipens withrmt the ' of artificial heat, is at all comparable with it in point of flavour. The straw- berry is widely diflused, being found in most parts ot_the world, and more particularly in Europe, and America. RECIPES FOR PASTRY 905 I718.—-ORANGE TARTLETS. (Fr.—-Tartelettes aux Oranges.) Ingredlents.--2 good oranges, 3 ozs. of butter, 3 ozs. of sugar, 3 yolks of eggs, I white of egg, } a teaspoonful of vanilla essence,paste(No. r667, 01' 1668 ). Method.--Remove the rinds of the oranges as thinly as possible, and chop them finely. Cream the butter and sugar well together, beat each yolk in separately, add 2 tablespoonfuls of orange-juice, the orange- rind_and vanilla essence. Whisk the white of egg stifliy, add it lightly to the rest of the ingredients, and pour the mixture into the tartlet moulds, previously lined with paste. Bake from 15 to 20 minutes in a moderate oven, and when {- baked, dredge them well with castor Sugar. Time-30 to 40 minutes. Average Cost.'8d., exclusive of the paste. Sufficient for 9 Or 10 tartlets. I719.--0RANGE TARTLETS. (Another Method.) Ingredients.—The finely-grated rind of a oranges, the juice of 1 orange, 3 ozs. of butter, 3 ozs. of castor sugar, 1} ozs. of cake crumbs, 2 eggs, 1 teaspoonful of cornflour, paste (No. 1667, or 1668). Method—Cream the butter and sugar well together, beat each yolk in separately, add the grated orange-peel, cornflour and orange-juice, previously mixed smoothly together, the cakecrumbs, and lastly, the stiffly-whipped whites of eggs. Pour the mixture into 10 or 12 tartlet- tins, previously lined with paste, and bake for about 20 minutes in a moderately hot ovens When cold, mask with the icing prepared as below. r720.-+-PARISIAN TARTLETS. (Fr.--Tartelettes a la Parisienne.) Ingredients.--Short crust (No. 166 7, or x668 ), 3 ozs. of butter, 3 ozs. of caster sugar, 2 ozs. of cake crumbs, 1 oz. of cornflour, 1 oz. of ground almonds, 2 small eggs, 2 tablespoonfuls of cream, r dessertspoonful of lemon-juice, 4} a teaspoonful of ground cinnamon. Method.-—Cream the butter and sugar well together until thick and smooth, add the eggs separately and beat well. Mix the cream and cornflour smoothly together, stir the ingredients into the mixture, add the ground almonds, cake crumbs, cinnamon and lemon-juice, and mix well together. Line 12 tartlet-moulds with paste, fill them with the preparation, and bake in a moderate oven from 1 5 to 20 minutes. When about { baked, dredge them well with castor sugar, Tlme.—-3o to 40 minutes. Average Cost, 10d., exclusive of the paste. Sulllclent for 12 tartlets. 906 HOUSEHOLD MANAGEMENT I721.-“PASTRY SANDWICHES. (Fr.--Patisserie.) “gredients.—Pastry trimmings, jam, castor sugar. Method.--Knead the trimmings lightly into a smooth round ball, and roll out very thinly, keeping the shape as square as possible. Spread jam evenly over one half, fold the other half over, wet the edges, and 'press them lightly together. Brush over with water, dredge well with castor sugar, and with the back of a blade of a knife mark the paste across in lines about 1 inch apart Bake for about 20 minutes in a moderate oven, and when cold out the paste into strips. If preferred, currants, with the addition of a little sugar and shredded candied peels may be used instead of jam, Timers-30 minutes. I722.-P'-CREAM BUNS. (Fre—Petits Choux a la I Creme.) Ingredients.-Choux paste (NO. 165 o), i a pint of cream, castor sugar. Metthape the Paste as directed in the recipe for Coffee Eclairs, and bake them from 10 to 15 minutes. When cool, make an incision on one side, scoop out the soft interior, and fill them with stiffly-whipped sweetened cream. Dredge with castor sugar, and serve. Tlme.-From r} to 1} hours. Average Cost, 2d. each. Sufficient for I dish. r723.—P0LISH TARTLETS. (Fm—Tartlettes a la Polonaise.) lngredlenta—Pufi paste trimmings, raspberry and apricot jam, chopped pistachios, grated cocoanut. Method.--Roll the paste out thinly, cut it into 2 k-inch squares, moisten each cornerg fold them over to meet in the centre, and cover the join with a small round of paste. Bake in a moderately hot oven for about 15 minutes. When cold place a little jam at each corner, and sprinkle cocoanut on the raspberry jam, and a little finely-chopped pistachio not on 'the apricot jam. Tlme.--To bake, from 10 to :5 minutes. r724.-i-PRUNE TARTS. (F r.--Tourte aux Pruneaux.) lngredlents.—§ of a lb. of prunes, r tablespoonful of cranberry fuice, sugar t6 taste, paste (No. 1667, or 1668). Method.-—Scald the prunes, remove the stones, and take Out the kernels ; put the fruit and kernels into the cranberry juice, and add the sugar ; simmer for 10 minutes, when cold make the tarts. Any stone fruit can be cooked in the same way. Tlme.--About i hour. Average Cost, 8d. to 18. Sumelent for 2 RECIPES FOR PASTRY 907 1725.--PUMPKIN PIE. IngredientsweTo every quart of pumpkin, strained, allow 6 eggs, i of a lb, of butter, } a pint of sweet milk, l» a lb.1 of white sugar, t table- spoonful oi French brandy, 1 gill of Madeira or sherry, paste ‘No. 1667, or 1668)., Method.--Cut the pumpkin into large pieces; peel these, and put them into cold water over a very slow fire c simmer, without boilingJ until every piece is tender, then strain through a colander, and after-4 wards through coarse muslini To every quart of the pumpkin add the ingredients given above, the eggs previously beaten till thick and light, and the butter and sugar stirred to a. ereami When well mixed, bake in a pie-dish lined and covered with paste. “ma—1} hours. Average Cost, as. per' pie. Sullieient for 6 or 8 persons. I726.--PUF F TARTLETS (FRENCH JAM TARTLETS). Ingredients.—Pufi-paste trimmings, jam, white of egg, castor sugarl Method.—Roll the paste out to about a Q of an inch in thickness, and stamp out an equal number of rounds 2} and 1% inches in diameter. Brush the larger rounds over with white of egg; stamp out the centre of the smaller rounds, thus forming them into rings, one 0 which must be pressed lightly on the top of each round of paste. Bake in a moder- ately hot oven, and when cold fill with jam. ’i‘lme.—15 minutes to bake. Average Cost, 2d. each. 1727.--RASPBERRY TARTLETS. (Fr.—-*-Tartelettes aux Framboises.) Ingredients.--Short paste (No. 1667, or 1668), 1 pint of raspberries, i a lb. of loaf sugar, 1- of a pint of water, i» a glass of brandy (optional), desiccated cocoanut. Method.--Boil the sugar and water together until reduced to a syrup, add the raspberries, and cook gently for a few minutes. Drain, replace the syrup in the stewpan, boil rapidly until considerably reduced, then let it cool, and add the brandy. Line 10 or 12 patty-pans with paste, fill them with rice, placed in buttered papers, and bake in a moderately hot oven until crisp. When coolgfill them with the prepared fruit, and an equal portion of syrup to eaclr tartlet, sprinkle with cocoanut, and serve cold. Time.--To bake, from 10 to 15 minutes. Average Cost, 19.. 3d. to is. 6d., exclusive of the paste. Su illelent for m or 12 tartlets. 908 HOUSEHOLD MANAGEMENT I728r—RED CURRANT AND RASPBERRY TART. (F r.-—-Tourte aux Groseilles rouges.) lngredlents.—1} pints of red currants, } a pint of raspberries, 2 or 3 tablespoonfuls of moist sugar, short crust (No. 1667, or 1668). Methoda—Strip the currants from the stalks, put half of them into apie-dish with an inverted cup in the midst, add the sugar and rasp- berries, then the remainder of the currants, piling them rather high in the centre. Cover with paste (see Apple Tart, brush lightly over with water, dredge well with castor sugar, and bake for about 1 of an hour in a moderately hot oven. Tlme.--About 1 hour. Average Cost, 1s. 2d. Sunlclent for 6 or 7 persons 1728a.—SAUSAGE ROLLS. Ingredients.—} a lb. of sausages, rough pufi paste (No. 1666). Method—Boil the sausages for five minutes, remove the skins, out each sausage down and across into four pieces, and place them on squares of pastry. Wet the edges, fold over, leaving the ends open, and bake in a moderate oven. Tlme.—To bake, about i an hour, r729.—ST. CLOUD TARTLETS. Ingredients.--Short paste (No. 1667), pufi-paste or pufi-paste trim- mings, ialb. of greengage jam, castor sugar, vanilla sugar, 1» a gill of cream, glacé cherries, angelica. Method.--Line the patty-pans with short paste, brush the edges lightly over with beaten egg or water, and sprinkle with castor sugar. Fill them with jam, and bake in a; moderately hot oven irom 10 to 15 minutes. Roll the pufi—paste out to about i of an inch or less in thick- ness, and stamp out some rings fully iii]. inch less in diameter than the tartlets. Brush them over with milk, turn the wet side on to the castor sugar, and place on the baking-sheet sugared side upwards. Bake in a quick oven ; when cold, place the rings of paste on the tartlets, and fill the centre with cream, stifiiy-whipped and sweetened with vanilla sugar. Place half a glacé cherry ‘in the centre of each, and insert a few strips or leaves of angelica to complete the decoration. Time.—About 1} hours. Average Cost, 13. 4d. to 1s. 6d. Sufiiclent for 8 or 9 tartlets. 173o.—-—SAINT DENIS TARTLETS. lpgredlents.—Pastry (No. 1667), 2 ozs. of butter, 2 ozs. of castor sugar, an“. pf ground almonds, I level tablespoonful of comflour, 2 yolks of eggs, 1 white of egg, vanilla essence, raspberry jam. Hethod.—-Cream the butter and sugar together until thick and smooth RECIPES FOR PASTRY 909 beat in the yolks of eggs, add the ground almonds, cornflour. a few drops of vanilla essence, and lastly, the stiffly-whisked white of egg. Line 12 tartlet moulds with paste, spread a. small teaspoonful of jam at the bottom of each one, fill them with the preparation, and fix 2 narrow strips of paste across the top. Bake in a moderate oven from 15 to 20 minutes, Tlme.—To bake, from 15 to 20 minutes. Average Cost. 8d., exclusive of the paste. Sufllelent for 12 tartlets. Icings, Fillings, Etc. Inn—ALMOND PASTE. (Fr.——P5.te d’Amandes.) lngredients.--4 ozs. of ground almonds, 6 ozs. of loaf sugar, 1 white of egg, lemon-juice. Method.—Put the sugar, with 1 tablespoonful of water, and a teaspoon- ful of lemon juice into a stewpan, bring to the boil, skim well, and boil to the “ ball degree ” (see page 1070, No. 2264). Pour the syrup on to the ground almonds, add about i the white of egg, mix well together, and use as required. 'l‘lme.—10 minutes. Average Cost, 6d. Sumclent for one small cake. 1732.-CH0C0LATE ICING. (Fm—Glace au Chocolat.) lngredients.-- 3 ozs. of chocolate, } a lb. of icing sugar. } a gill 0! water. Namath—Break the chocolate into small pieces, put them into a small Stewpan with the water, and stir by the side of the fire until dissolved. Add the icing sugar, stir until well mixed and smooth, then use as re- quired. Average Cost—6d. f733.—COFFEE BUTTER. (Fr.——Beurre au Moka.) Ingredients.—} of 0. lb. of fresh butter, {- of a lb. of castor sugar, I yolk of egg, cofiee essence. Medium—Cream the sugar and yolk of egg for about 10 minutes, add COfiee essence to taste, and the softened butter gradually. Work until thoroughly mixed and smooth, let it remain on ice until firm, stir again, then use for decorating, by means of a paper cornet, or bag and forcer. Average Cost.—-6d. 910 HOUSEHOLD MANAGEMENT r734.—-COFFEB ICING. (Fm—Glace au CaféJ IngredieMea-h lb. of icing sugar or fine castor sugar, r gill of cold water, i dessertspoohful of coflee essence. MethodH-Put the sugar and Water into a stewpan, stir' by the side of the fire until it reaches boiling point, and simmer fon4 or 5 minutes. Pour the syrup into a basin, add the cofiee essence, and stir until the icing becomes less transparent as it cools. If used before it reaches this point it will have a dull appearance. Average Cost.—6d. I7 3 5.—0RANGE ICING. (Fr.—Glace d’Orange.) Ingredients—6 ozs. of icing sugar, the juice of 1 orange. Method.—Put he ugar and orange-juice into a small stewpan, stir until well-mixed a smooth, and pour An equal phrtionlover the top of each tartlet. Tlme.--I hours. Average Cost 1s., exclusiy of he t . Sumclent for 10' or titartlets. " q If f ° i736.---ROYAL ICING. (F r.—Glace Royal.) Ingredients.—} a lb. pf icing sugar, 1 teaspoonful of lemon-iuice, 1 white of egg. J Method.—Put the white of egg into a basin, add the sugar gradually andI work well with a wooden spoon. When the preparation presents a smooth, white brilliant appearance add the lemon-juice, and us? as required. Average Cost.—4d. 1737.—-TRANSPARENT ICING. F r.—Glace trans- parente lngredients.—r 1b. of loaf sugar, 1- of gill of whrm water). Method.p-Put the sugar and water into a sugar boiler or stewpan, let it, dissolve, then bring to the boil and simmer for about 5 minutes; or until a thick syrup is formed (230° {Fahr.; on a saccharometer). Pour into a basin, stir until almost cold and setting, then use as required, Average Cost.—3d. I738.—CONFECTIONER’S CUSTARD. (FA—Creme Patissiere.) ,lngredientsw—q, yolks of eggsl 1} pints of tnilkr 4rpnsqof nastor sugar. 1: an oz. of potato flour, 3 sheets of French gelatine, fiavouring essence, Method.--Mix the potato flour smoothly with a little milk, 'boil the re- mainder, add the sugar and blended potato flour, boil for 2 minutes, then p0ur over the beaten Lyolks of eggs, stirring meanwhile. Return to the stewpan and stir by the side of the fire until the mixture thickens, then add the gelatine, previously dissolved in r tablespoonful of water, and the flavouring essence, and use as required. Average Cosh—9(1- RECIPES FOR PASTRY 9H I739~*~*J-FRANGIPAN CREAM, '(Fll-HCremeT Frangipanne.) Ingredients.--} a lb. of fine sifted flour, } of a lbi of castor sugar, a 925, hi butter, 1; eggs, ‘1 pint of milk, flavouring essence. Method.4¢-Put 43 yolks and 2 whites of eggs, the flour; sugar, and a, little pinch of salt into a small stewpan, stir and cook by rthe side oi the fire until well mixed, then add the milk gradually. When perr iectly smooth, stir in the butter, cook gently tor about 10 minutes, then turn intd a basin, flavour to taste, and when (:00! use as [equired for filling tartlets, ietc. Average Cost—rod. 1740. MINCEMEAT. lngredients.---1 lb. of finely-shepped Snell, i lb. of‘currants wash“ and Picked, 1 lbs bi raisins stoned and quartered, 1 lb. of chopped apples, 1 lbk of castor sugar, 5- lb. of sultanas, 1- oi a lb. of shredded mixed candied peel, 2 lemons, } a gill of brandy, l a saltspoonful each of nutmeg; mace and cinnamon. Methoda—Pare the lemons thinly, simmer the rinds in a little water until perfectly ltenderi, then pound them: or .rub them through a fipe sieveJ Mix all the ingredients well together, press, int a jar, cover closelyl and keep in a cool dry place for at least 1 month efore using. Average Cost.--6d. per lbl- I74I.—MINCEMEAT. (Another Method.) Ingredients. 1 lb. of finely-chopped ples 1 lb. of currants, cleaned and pieked, 'gefa lb. of finely-choppeclguetl, ’iof a lbl bi" raisins, stoned and quartered, i of a lb. of castor sugar, } of a lb,of finely-shredded mixed candied peel. the grated rind and juice of 2 lemons, 4} a teaspoon- ful. of cinnamom ground cloves. mace and nutmeg,r mixed in equal pro- portions, 1- oi a pint oi brandyi Method—Mix all these ingredients well together, press them into 5. jar, cover closely and store in a cool dry place until required. It should be kept for 1 month at least before being used. Average Cost—About 6d. per lb. 1742.-—MINCEMEAT (Economical.) Ingredients.—1 lb. of chopped apples, { of a lb. of currants, washed and picked, 1} a lb. of raisins, stoned and quartered, 1} a lb. of finely- chopped suet, 4} a lb. of castor sugar, 2 ozs. of chopped candied peel, the juice and grated rind of 1 lemon, 1 saltspoonful of grated nutmeg. Method.—-Mix all these ingredients well together, and keep in closely covered jars in a cool, dry place, until required. Average Cost.-6d. 912 HOUSEHOLD MANAGEMENT r743.-MINCEMEAT, AMERICAN RECIPE FOR. Ingredients.—2 lbs. of finely-chopped cooked fresh beef-tongue, 1 lb. of finely-chopped suet, 2 lbs. of sugar, 2 lbs. of currants, washed and dried, 2 lbs. of raisins, stoned and quartered, 1 lb. of shredded candied citron, 3 lbs. of chopped apples, the finely-grated rind of 4 lemons, 1» of a teaspoonful each of ground allspice, cloves, cinnamon and nutmeg, 1 teaspoonful of salt, 1 teaspoonful of black pepper, } pint of brandy, 1} pints of sherry, 1 pint of sweet cider. Method.—Mix all the ingredients, except the apples and cider. Let it remain in covered jars for 3 days, then add the cider and apples, and use. Average Cosh—About 10d. per lb. I744.-—-MINCEMEAT, LEMON. lngredlents.~—-2 large lemons, 6 large apples, ‘1» 3 lb. of suet. I lb. of currants, 4} a lb. of sugar, 2 ozs. of candied lemon-peel, r oz. of citron, mixed spice to taste. Method.—Pare the lemons, squeeze them, and boil the peel until it is tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored and minced, the chopped suet, currants, sugar, sliced peel and spice. Strain the lemon-j nice to these ingredients, stir the mixture well, and put it in a jar with a close-fitting lid. Stir Occasionally, and in a week or 10 days the mincemeat will be ready for use. Average Cost—rs. 7d. 1745.---VANILLA SUGAR. (Fr.—Sucre a la Vanille.) lngredlents.—2 lb. of castor sugar, 1 oz. of vanilla pod. Method—Cut the pod into small pieces, pound with the sugar in a mortar until smooth, then rub through a fine sieve. Unless kept in a perfectly air-tight tin, the sugar will lose much of its flavour. Average (Posh—2s. 6d. PUDDINGS, SOUFFLES, OMELETS AND FRITTERS CHAPTER XXXII ’ To avoid repetition in the recipes for these, the application of the principles of boiling, steaming, baking and frying such preparations will be here briefly described. Success in preparing dishes of this class depends more on suitable proportions, manipulation, and proper application of heat than on the materials themselves, which are usually of a simple character. Although the terms suet, milk, batter and bread may be used to describe briefly a large proportion of the puddings which form part of the daily fare of the masses, there is a large number of sweet dishes that cannot be included in this classi- fication, but individual recipes to which general remarks do not apply will be described in detail. Each recipe in the following chapter gives, as nearly as possible, the exact amount of the ingredients which comprise the dish. Such terms as “ well buttered mould,” “ creaming,” “ stifiiy-whipped or whisked ” will be explained in the present chapter, for the con- venience of the uninitiated. Preparation of Moulds and Basins.--When the pudding to be cooked is substantial in character, the mould, basin or dish may be greased with a little fresh butter or fat; but moulds intended for light puddings, soufhés or omelets should be well coated with cool clarified butter, using a small brush for this purpose. Chopping Snot—Either beef or mutton suet may be used for puddings: paste made with the former is lighter, mutton suet is less rich, and its flavour is not always liked. To prepare suet for use, remove all skin, shred or cut it down in very thin flakes, and chop it finely. During the process sprinkle it liberally with some of the flour or breadcrumbs; or, when making mincemeat, which contains neither of these ingredients, use some of the sugar for the purpose. Chop- ping should be done with a large sharp knife held in the right hand, raising and lowering the handle quickly, while the fingers of the left hand hold the point of the blade, and keep it pressed firmly to the board. 91:4 HOUSEHOLD MANAGEMENT Creaming Butter and Sugar, or Yolks oi Eggs and Sugar.-The term “ creaming ” by no means describes the process by which butter and sugar, or yolks of eggs and sugar are amalgamated. Butter and sugar are pressed by means of a wooden spoon against the sides of a basin until the friction has softened the butter, and the ingredients are then stirred vigorously, keeping the bowl of the spoon constantly pressed against the sides ror'botto Of’jhe basi not 1 ' d and lowered as beating. In aid weathei' this buttirtmafg a\mef'lightly warmed,bu it mus not b alipwied to elt. Y lk f gs nd p are simply stirred tdgetherquntil thick QTICI cteanTy.q T eF r Preparation of Dried Fruits.—-As currants do not keep for any length of time they should never be bought in large quantities. They may be cleaned with a little flour on a sieve, but some cooks pour boiling water over them to plump them, and afterwards drain and dry them thoroughly. In either case, they must be dropped on a plate a few at a time to detect the stones. Sultanasghould be cleaned with a little flourt on a sieve and have the stalks removed, and Valencia raisins must be halved and stoned. Boiled Puddings-hTo ensure perfect cooking, the following rules, which apply equally to iich or plain, large or small puddings, must be observed. I. The mould or basin must be perfectly dry and well coated with butter or fat. 2. The pudding must completelyfill the mould br basinl 3. A acalded and floured cloth should be tied securely over the top of the basin, but rather lOOSely round a rolyi-poly or otherpudding not boiled in a basin. 4. The water must be boiling rapidly wheh the pudding is phi: in. 5. The water must completely cover the pudding, and be deep enough to float those boiled in cloths, otherwise h plate or saucer must be placed at the bottom of the pan. 6. As the water boils away, boiling water must be added. 7. The pudding must stand a few minutes before being turned out, in order that some of the steam may escape, and thus cause the pudding to‘shrink and less liable to break. Steamed Puddings.—Puddings steamed over Iwater are lighter than when immersed in it, but they took more slowly. A quicker method, and one that gives practically the Same results, is to stand the Pudding in a saucepan containing boiling water to about half the! depth of the mould or basin, the surrOunding water being frequently replenished with more boiling water. A pudding to 'be steamed should not more than three-quarters fill the basin; and two folds of paper, triadd water- proof by being rubbed with butter or fat, should cover the top instead of a cloth, which prevents thé pudding rising. Milk Puddlngs.—Milk puddings usually have the addition of eggs or some granular or powdered farinaceous substance, or they may consist RECIPES FOR PUDDINGS 915 of milk, eggs, and a farinaceous grain or powder. The three varieties would be represented by a custard pudding, a plain rice pudding, and a cornflour or semolina pudding made with eggs. A well-made milk pudding is a palatable and usually acceptable dish, and being so easily made it is difficult to understand why they are nearly always served in too dry on too liquid a condition, when the mean is so easily obtained. If a custard pudding be allowed to boil it becomes watery; if cooked too quickly, without actually boiling, it is full of holes. When. the oven, is too hot the pudding may be kept below boiling point by placing the dish containing it in a tin of water, to which must be added, from time to time, a little cold water to. prevent it boiling. Rice pudding, or any farinaceous pudding without eggs, should first be put into a hot oven for a short time to bring the milk quickly to near boiling point, but afterwards they should be cooked as slowly as possible, in order that the grains my have ample time to swell. It is better to simmer small grains like ground l{emdlinah Land fine sago in a saucepan, preferably a double one, Jun the substance_is well-cooked. Eggs are easily digested when lightly cooked, but become insoluble when over-cooked, and for this reason they should “not be added to the farinaeeous preparation until it, is fully cooked, and then 10 minutes baking in a moderate oven is all that is necessary to set the egg and brown the surface of the pudding. For ordinary purposes skimmed milk .may be used, but the fat or cream of which it has been deprived should bereplaced by a- litth butter pr finely-chopped suet, the pro- portion of the latter being i a tablespoonful to 1 pint of milk, Batten—Whether the batter is intended for a pudding pr fritters, certain points need careful attention. i, It must be mixed as smoothly as possible, and this is effected by not adding much liquid until all the lumps of flour have been beaten out. 2. It should be well beaten to get the air 3. It should stand for at least 1 hour in order that the flour grains may swell and burst and ferment. The batter may be made more easily digestible by prolonging this process of fermentation. 4. It is usually cooked. i.e. fried, at a high temperature. Fritters-*To successfully fry anything coated with batter the fat must be hot enough to immediately harden the surface of the beignets or fritters, and thus prevent it: soaking in and making them greasy, and yet it must not 'be sufficiently hot to brown them before they are crisp and well-cooked (see Notes on Frying, p. 412). Soumés and Souffle-Omelet“ Moulds or tins in which soufflés are to be steamed or baked should, after being rwell coated with cool clarified butter, have a band of 3 or 4 folds of buttered paper tied round their rim to Support the souffle when it rises above the level of the tim All these preparations should be made beforehand, so that the mixture may not have to stand and possibly lose some of its light- 916 HOUSEHOLD MANAGEMENT ness. The success of soufllés and soufl‘lé-omelets depends largely upon the whites of the eggs being whisked to a proper degree of stifl’ness. When the eggs are fresh, all that is necessary to ensure this is careful separation from the yolks, the addition of a pinch of salt, and that the air whipped in is as cold as possible. Another important factor is the cooking. Soufliés are lighter when steamed than when baked, but great careis needed to keep the water surround- ing them at simmering point and yet prevent it actually boiling. Soumés should be served as soon as they are done, for if over-cooked or allowed to stand, they lose some of their lightness. They should be baked in a hot oven, and served as quickly as possible in the dish or dishes in which they are cooked. Puddings r746.-—ALMA PUDDING. Ingredients—8 ozs. of flour, 6 ozs. of castor Sugar, 4 ozs. of butter, 2 ozs. of currants, 2 ozs. of sultanas, 4 eggs, 1 teaspoonful of baking powder, the grated rind of 1 lemon. Method.—Clean and pick the currants and sultanas. Cream the butter and sugar together until thick and white, then beat in the eggs, and add the rest of the ingredients. Have ready a well-buttered mould or basin, pour in the mixture, and steam for 2 hours. Serve with a suitable sauce. Time—2} hours. Average Cost, about Is. Sufficient for 5 or 6 persons. r747.-—ALM0ND CASTLES. lngredlents.—-4 ozs. of ground almonds, 2 ozs. of butter, 1 tablespoon- ful of castor sugar, 1 tablespoonful of milk, 1 tablespoonful of brandy, 2 eggs. Method.—Cream the butter and sugar together, stir in the yolks of eggs, the milk and brandy, and beat well. Whip the whites stifliy, and lightly add them to the rest of the ingredients. Put into well- buttered dariol-moulds or small cups, and either bake or steam gently for 30 or 35 minutes. Serve with custard sauce. Tlme.--From 45 to 50 minutes. Average Cost, 7d. to 8d., exclusive of the brandy. Sufllelent for 5 or 6 persons. Tue Husxs or Aueonnsw-In the environs of Alicante, the husks of almonds are ground to a powder and are used as an ingredient in the manufacture of common soap, the lar quantity of alkaline principle they contain rendering them Irritable for this purpose. It is said that some parts of France, where almonds are extensively grown, horseeandmulesaretedon thegreen nnddryhusks; but, topre- Vent any evil consequences arising from this practice, the husks are mixed with chopped straw or 06!!» RECIPES FOR PUDDINGS 917 I748.-ALMOND PUDDING, BAKED. (Fr.—-Pouding aux Amandes.) lngredients.—r penny roll, 2 ozs. of ground almonds, 1 oz. of butter, 1 oz. of castor sugar, 1 pint of milk, 3 eggs, the grated rind of 1 lemon, a good pinch of cinnamon. Method.-Butter a piedish and line the bottom with thin, buttered slices of roll. Mix the almonds, lemon rind and cinnamon together and put } into the piedish. Cover with thin slices of roll, then add the rest of the almond mixture, and again cover with slices of roll. Boil the milk, and add to it the sugar; beat the eggs well, then pour on to them the hot, Nor BOILING, milk, and stir well. Now add the milk, etc. , to the rest of the ingredients in the piedish, but in tablespoonfuls, to avoid floating the shoes of roll. Cover the pudding and let it stand for } an hour, then bake it gently for about an hour. Time—r} to 2 hours. Average Cost, 9d. to rod. Sumeient for 5 or 6 persons. I749.-—ALMOND PUDDING, BAKED. (Another Method.) Ingredients.—4 ozs. of ground almonds, 3 ozs. of butter, 2 ozs. of sugar, 2 ozs. of cake crumbs (stale sponge cakes serve), 1 pint of milk, the juice and grated rind of l» a lemon, 4 eggs, puff paste. Method—Cream the butter and sugar together, add the eggs, beating each one in separately, the cake crumbs,lemon rind and juice and almonds. Boil the milk, pour it over the rest of the ingredients, stirring all the time, return to the saucepan, and stir over the fire until the mixture thickens. Have ready a piedish with the edges lined with paste, pour in the mix~ ture, and bake gently until brown and set. Serve either hot or cold. Time.—-2o to 30 minutes to bake. Average Cost, about 1s. 2d., exclusive of the paste. Sumeient for 6 or 7 persons. Uses or Swrrr Aurora—The kernels of the sweet almond are need either in a green or ripe state and as an article for dessert. Into cookery, confectionery, perfumery and medicine, they largely enter, and in domestic economy should always be used in preference to bitter almonds, as the kernels do not contain any prussic acid, although it is found in the leaves, flowers and bark of the tree. When young and green they are preserved in sugar, like apricots. They furnish almond oil, and the farinaceous matter which is left after the oil is expressed forms the “pm d’amandee of per- fumers, while the oil formsthebasisof kal cr,macassar oil, and many 0 er articlesof a similar kind vended by pafumers. In medicine it considered a nutritive, laxative, and an emollient. I750.—ALMOND PUDDING, BAKED (Another Method.) lngredients.—2 ozs. of ground almonds, 1 oz. of castor sugar, } of an Oz. of butter, 2 tablespoonfuls of cream, 2 tablespoonfuls of brandy (milk may be substituted), 2 eggs. Method.-—Thoroughly beat the eggs; add to them the almonds, sugar, cream and brandy, and mix well. Melt the butter, add it to the 918 HOUSEHOLD MANAGEMENT rest of the ingredients, pour into a buttered piedish, and bake for about 20 minutes in a moderate oven. Tlme.-From 35 to 40 minutes. Average Cost, about 9d. Sufficient ior 3 persons. r75r.—-ALMOND PUDDINGs, SMALL. lngredlents.—-} of a lb. oi ground almonds, 3 eggs, I tablespoonful oi castor sugar, 2 tablespooniuls of cream, 2 ozs. of butter. Method.—Cream the butter and sugar together, stir in the yolks of eggs, the almonds, and the cream, Whip the whites to a stifi froth, add them lightly to the rest of. the ingredients, pour into buttered dariol moulds or small cups, and steam or bake from 2 5 to 30 minutes. Serve with a suitable sauce.I Tlme.--About I hour, Average Cost, 9d.. to rod., for this quantity. ,Sufllclent for 5 or 6 persons. I752.——ANGEL PUDDING. The above name is sometimes given to Frencl'lL pancakes, the recipe for which is given on p. 949. r753.—-APPLE AMBER PUDDING. lngredients.—-6 large apples, 3 ozs. of brown sugar, 2 ozs. of butter, 3 eggs, r lemon, cherries, strips of angelica, short paste, or pufl paste trimmingsn caster sugari Method.--Line the edge of a piedish with thin strips of paste about 3 inches wide, and decorate the edge with overlapping leaves or small rounds of pastry, which must be securely fixed by means of white oi egg. Peel and slice the apples, stew them gently with the butter; sugar, and lemon-rind until tender, then pass through a fine sieve, and add the yolks of eggs. Pour the mixture into the piedish, bake gently for 20 minutes, then pile the stifi‘iy-whisked whites of eggs on the top. Dredge liberally with caster sugar, decorate with chenies and angelica, and replace in the oven until the whites of eggs harden and acquire a little colour. Serve either hot or cold. Tlme.—} an hour, to bake the pudding, Average Cost, about 18. 3d., in addition to cost of paste. Sumclent for 6 or 7 persons. r754.-—APPLES, BAKED. Ingredients.--6 apples, 1 white of egg, caster sugar, jam or jelly, Method.—Pare and core the apples, keeping them whole; roll up an apple-paring tightly, and place it in the centre of each apple" Btush over with white of egg, and put aside until it dries; then re-coat, sprinkle with castor sugar, put the apples into a piedish, cover with a greased RECIPES FOR PUDDINGS 919 paper and bake in a slow oven until tender. Be careful not to over- cook, or they may break. When done, remove the apple-paring, and fill the cavity with blackberry or, black currant jelly“ blackberry or raspberry jam, or whatever may be preferred: a small' piece of butter and some brown Sugar is liked by many. “ma—About 1 hour. Average Cost, 4d. to 6d., without the jam. Bufllclent for 4 or 5 persons. I755.—-APPLE CHARLOTTE. (Fr.---Charlotte de Pommes.) Ingredients.—2 lbs. of good cooking apples, 402s. of brown sugar, or to taste, I oz. of butter, the rind oi 1 lemon. For rlining the mould: thin slices of bread, oiled butter. Method.—Peel, core and rslice the apples, puq thern into a stewpan with the sugar and r tablespoonful of water, and cool: until tender. When the apples are reduced to a soft smooth pulp, add the butter and lemon-rind, and sweeten to taste. Meanwhile, take a plain soufilé mould, and cover the bottom with a round of bread, previously cut in quarters and dipped into the melted butter. If a pretty dish is desired, the sides of the mould should be lined with rounds of bread, of i-inch diameter, arranged overlapping each other; but as 3 or 4 tiers may be required this method occupies considerable time. It may be more quickly lined with long narrow strips the size of Savoy biscuits, these may also overlap each 'other, or they may be laid flat against the tin. Each piece of bread must be dipped into the oiled butter before being used. When the mould is ready, Put in the apple pulp, cover the top with a round of bread, and bake in a moderate oven for about 30 minutes. “ma—About 2 hours. Average Cost, is. to 1s. 2d. Sumeient for 6 or 7 persons. r756.-APPLE CHARLOTTE. (Another Way.) (Eve—Charlotte de Pommes.) lngredients.--r lb. of apples, 3 ozs, of finely-chopped suet, 3 ozs. of white breadcrumbs, 2 ozs. of brown sugar, 1 a lemon (rind only), 1 tablespoonful of browned breadcrumbs. Method.--Peel, core and cut the apples into thick slices. Grease a piedish, and coat it thickly with browned breadcrumbs ; mix together the suet and breadcrumbs, and grate the lemon-rind Fill the pie- dish with alternate layers of apple and mixed suet and crumbs, letting the bottom, and top layers be rather thick ones of breadcrumbs a the lemon-rind should be mixed with the sugar and sprinkled on each layer of apple. Cover with a double layer of greased paper, and bake in a moderate oven for about 1,} hours. When ready, loosen the edges with a knife, and invert on to a hot dish. 920 HOUSEHOLD MANAGEMENT Tlme.-About 2 hours. Average Cost, 7d. or 8d. Sumelent for 5 or 6 persons. I757.——APPLE CHARLOTTE. (Another Method.) “ lngredlents.--Apples, thin slices of bread and butter, brown sugar, 1 lemon. Method—Peel, core and slice the apple, place a layer on the bottom of a buttered piedish, sprinkle with sugar, lemon-rind and lemon-juice, and cover with thin slices of bread and butter. Repeat until the dish is full, letting bread form the top layer. Cover with a greased paper, bake from 1 to 1 hour, then turn out of the dish and dredge well with castor sugar. Time.--About 1 hour. Average Cost, 6d. or 8d., for one of medium size. I758.——APPLE DUMPLINGS, BAKED. Ingredients—i a lb. of short paste (see Pastry, No. 1668, or 1669), 5 or 6 apples, according to size, 1 tablespoonful of currants, a little moist sugar. Method—Peel and core the apples and fill the centre with currants. Roll out the paste thinly, and cut it into rounds nearly large enough to cover the apples. Place one in the centre of each round, wet the edges of the paste, and press gently to the top of the apple. Put them join downwards on a baking-sheet, and bake them 20 to 30 minutes in a moderately hot oven. When nearly done, brush lightly over with water, sprinkle over with moist sugar, and return to the oven to finish baking. Serve either hot or cold. Timer—About 1 hour. Average Cost, 7d. to 9d. Sufficient for 5 or 6 persons. Uses of the Adpplm—Thls well known fruit forms every important article of food. It is much used in pies an puddings, furnishes several delicacies, such as sauces, marmalades and jellies, and is much esteemed as a dessert fruit. When flattened in the form of round cakes and baked in ovens theysrecalledbufings; andlargequantitiesareannuallydriedinthesuninAmei-icaaswell as in Normandy, and stored for use during winter, when they ma be stewed or made into pies. In a roasted state they are remarkably wholesome. in putrid an malignant fevers, when used with thejuiceoflemonsandcurrants, theysreconsideredhighlyefieacious. I759.—-APPLE DUMPLINGS, BOILED. Ingredients—i of a lb. of suet paste (No. 1670, or 1671), 6 apples, 6 cloves, moist sugar. Method—Pare and core the apples, fill the cavities with sugar, and add a clove. Roll the paste and cut rounds large enough to rather more than i cover the apples. Place one on each round of paste, slightly wet the edges, and press them gently to the top of the apples where they must be completely joined. Tie each dumpling in the corner of a well-floured pudding cloth, put them into boiling water, and boil gently from 40 to 50 minutes. Tlme.—To make and cook, from 11} to 1} hours. Average Cost, 9d. each. Sufficient for 5 or 6 persons, RECIPES FOR PUDDINGS 921 I760.--APPLES, LEXINGTON STYLE. (Fr.——Pommes a la Lexington.) Ingredients.—6 sour cooking apples, 1 oz. of flour, 1 oz. of castor sugar, I egg, cake crumbs, ground cinnamon, preserved pineapple or pineapple jam, fruit, syrup, frying-fat. Method.--Pare, core and steam the apples until half-cooked, and let them become cold. Then mix the flour and sugar together, roll each apple in the mixture, brush them carefully with egg and coat with cake crumbs, then fry in hot fat until nicely browned. Fill the centre with finely-chopped pineapple or pineapple jam, pour hot pineapple syrup round the dish, and serve. Time.-—From 11- to If hours. Average Cost, Is. to 15. 3d. Sufficient for 5 or 6 persons. 176r.--APPLE PUDDING, BAKED. (Fr.-—Pouding de Pommes.) ingredients.-—6 sour cooking apples, } a pint of breadcrumbs, z or 3 tablespoonfuls sugar, 1 oz. of butter, 1 egg. Method.--Pare, core and cut the apples into slices, put them into a stewpan with the sugar and z or 3 tablespoonfuls of water, cook until tender, then stir in the butter and well-beaten egg. Coat the bottom and sides of a well-buttered piedish thickly with breadcrumbs, add the apple pulp, cover with the remainder of the breadcrumbs, put a few pieces of butter on the top, and bake gently for about 1 of an hour, keeping the dish covered with greased paper to prevent the surface from becoming too brown. Tlme.-About 1 hour. Average Cost, 9d. to red. Sufficient for 3 or 4 persons. Coumusm or re: Arum—All a plea contain sugar, malic “1&0: the acid of apples ; mucilagi, orgum;woodyfibreandwater' toge erwithsomearoma,onwhi theirpeculiar vourde The hard acid kinds are unwho‘esome if eaten raw; but by the process of cooking. a great of this acid is decomposed and converted into sugar. The sweet and mellow kinds form a valuable addition to dessert. A great part of the acid juice is converted into sugar as the fruit ripens, and even after it is gathered, by a natural process termed maturation; but when apples decaf, the sugar is changed into a bitter principle, and the mucilage becomes mouldy and offensive. 0 dcheese has a remarkable effect in improving the ap le when eaten, probably from the volatile alkali or ammonia ofthecheeseneutralisingtheacidot eapple. I762.—-APPLE PUDDING, BAKED. (Another Method.) lngredients.—5 medium sized apples, 3 tablespoonfuls of flour, 2 tablespoonfuls oi finely-chopped suet, 1 pint of milk, 2 eggs, a little nutmeg, a good pinch of salt. Method.--Make a batter of the flour, salt, eggs and milk (see York- shire Pudding, No. 1930). Pare the apples, cut them into quarters and remove the core. Place them in a piedish, sprinkle on the suet, pour 922 HOUSEHOLD MANAGEMENT in the batter, grate a little nutmeg On the top, end bake in a moderately hot oven for I hour. Serve with sugar. Tlme.—I} hours. Average Cost, 8d. or 9d. Sulllclent for 5 or 6 persons. To Pussnvs Amn.--The best mode of wing apples is to carry them at once to the lruit room, where they should be put upon she ves covered with white paper, after entl wipin each. The room should be dry and well aired, but should not admit e sun. §he ner an larger kinds of fruit should not be allowed to touch each other, but should be kept separate. For this purpose, a number of shallow trays should be rovided, supported by racks orstands above each other. In very cold frosty weather the room egould be warmed. I763.---APPLE PUDDING, BOILED. (Fr.--Pouding de Pommes.) lngredients.-—12 ozs. of flour, 6 ozs. oi suet, I teaspoonful of baking- powder, 2 lbs. of apples, 2 tablespoonfuls of moist sugar, 6 cloves, it liked. Method.—-Peel,core and cut the apples into rather thick slices. Make the paste as directed in Recipe No. 1670, or 1671. Cirt ofi rather more than a i of the paste for the lid, roll out the remainder, and with it line the basin, previously well greased. Put in hali the fruit, then the sugar, intersperse the cloves, cover with the remainder of the fruit and add i gill cold water, Roll out the rest of the pastry to the size oi the top of the basin, moisten the edges slightly, and, join them carefully to the edges oi the pastry lining the basin. If the pudding is to be boiled, cover the top with a well-floured cloth; if steamed, 2 folds‘oi greased paper may be used. Cook from 2} to 3 hours. Tlme.--3 to 3} hours. Average Cost, Is. to Is. 3d. Sufficient ior} 0r 8 persons. I764.—APPLE PUDDING, BOILED. Ingredients.—} of a lb. of bread-crumbs, {- oi a lb. of suet (finely- chopped), 1' of a lb. of apples, {- of a lb. of moist sugar, 2 eggs, 1- of a pint of milk, a good pinch of salt, a good pinch of nutmeg. Method.--—Pare, core and chop the apples coarsely. Mix all the dry ingredients together, add the eggs, previously beaten, and the milk, and mix well. Let the mixture stand 1 hour for the bread to soak, then if not sufliciently moist for the mixture to drop readily from the spoon, add a little more milk. Pour into a well-greased basin, and steam 2 hours. Serve with a Suitable sauce, Time.—A1together, 21- hours. Average Cost, 8d. or 9d. Sufllclent for 5 or 6 persons. I765.-—APPLES AND RICE. (Fri Pommes au Riz.) lngredlents.--4 or 5 apples, 1} pints of milk, 2 tablespoonsiul oi rice, I heaped tablespoonful oi sugar, I oz. of butter, lemon-rind and other fiavouring, a good pinch of salt, raspberry jam, or sugar and butter. RECIPES FOR PUDDINGS 923 Method.--Wash the rice, put it into a saucepan with the salt, lemon. rind and milk, simmer until the greater part of the milk is absorbed and the rice becomes tender, then stir in the butter and sugar', and remove the lemon-rind. Peel and core the apples, place them in a piedish, fill the cavities with raspberry jam or a little butter and sugar. Fill the spaces between the apples with rice, and bake in a slow oven until ,the apples are tender, but not brokem Tlme.—About 1 hour. Average Cost, 8d. to 10d. Sufllelent for 4 or 5 persons. I766.--APPLES AND SAGO. (FL—Pommes au Sagou.) Ingredients-*4 or 6 cooking apples, 1 pint oi water, 2 tablespoonfuls of moist sugar, 1 tablespoonful of fine sago, the .rind and juice oi i a lemon, a few drops of carmine or cochineal. Method.-+Peel and core the apples, keeping them whole. Boil the water, sprinkle in the sago, stir and cook until clear. Now add the apples, sugar, lemon-rind and juice, and simmer very gently until the apples are tender; then remove them, place them in a deep dish, add a few drops of cochineal. to the syrup, and pour it over the apples. Tlme.-—From 40 to 60 minutes. Average Cost, 6d. to 8d. Suillclenl for 4 or 5 persons. I767.——APPLE SNOWBALLS. (F r.--Pommes a la Neige.) lngredients.-Apples. To each apple allow i tablespoonful of rice; i a pint of milk, or milk and water mixed, a clove, 1 teaspoonful of moist sugar. Method.-—Simmer the rice in the milk until all the milk is absorbed a good pinch of salt should be added to the rice and milk, and, if liked, I tablespoonful of sugar to every pint of milk). Pare and core the apples, keeping them whole, fill the centre of each with sugar, and put in a clove, if liked. Cover with the rice, and tie each ball in the Corner of a pudding cloth. Put into boiling water, and boil gently from 45 to 60 minutes. Serve with sugar. 'l‘lme.—About 2 hours. Average Cost, 11rd. to 2d. each. Allow 1’ to each person. I768.'r-APPLES WITH CUSTARD SAUCE. lngredlents.-—6 apples, raspberry jam. For the custard: } a pint of milk, 2 yolks of eggs, 1 white of egg, 1 dessertspoonful of sugar. Method.—Pare and core the apples, keeping them whole; roll up an apple paring tightly, and place it in the centre of each apple. Put them in a deep baking-dish, barely cover the bottom of the dish with cold water, place on the top an inverted dish or piedishto keep in the steam, 924 HOUSEHOLD MANAGEMENT and bake gently until tender. Lift carefully on to a hot dish, remove the apple parings, fill the cavity with jam, and pour the custard round. (See Custard Sauce, No. 332.) Time.--About 40 minutes. Average Cost, 8d. or 9d. Sufficient for 4 or 5 persons. I769.—APPLE SNOW. (Fr.-Pommes a la Neige.) lngredients.—6 sour cooking apples, 4 ozs. of sugar, or to taste, yolks of 4 eggs, 2 whites of eggs, the grated rind of i a lemon, vanilla pod, } a pint of milk, 1 tablespoonful of cream. Method.—Pare, core and slice the apples, put them into a stewpan with the lemon-rind, 2 ozs. of sugar and a little water. Cook until tender, rub them through afine sieve, let the purée cool, then stir in the creami Simmer the milk and vanilla pod together until suficiently flavoured, then remove the pod (dry it and place in castor sugar for future use), add sugar to taste, stir in the wellsbeaten yolks of eggs, and cook by the side of the fire until they thicken, stirring meanwhile. Now put the apple purée into a buttered piedish, pour the custard on the top, and cover with the stifliy whisked whites of eggs. Dredge liberally with castor sugar, and bake in a moderate oven until the surface hardens and acquires a little colour. Serve hot or cold. 'l‘lme.—About I hour. Average Cost, rs. 1d. Sufllclent for 5 or 6 persons. I77o.---APRICOT PUDDING, BAKED. (Fr.--Pouding d’Abricots.) lngredlents.—1 tin or bottle of apricots, } of a pint of fresh bread- crumbs, 3tablespoonfuls of moist sugar, 1 pint of milk, 3 eggs, the juice of 1 lemon, and, if liked, a glass of sherry, pastry No. 1667, or No. 1668. Method.—Boil the milk, pour it on the breadcrumbs, and let them soak for 1} an hour. Rub the apricots through a hair sieve, add to them the lemon-juice, sugar, sherry, 3 yolks and 1 white of egg, and mix well together. Have ready a piedish with the edges lined, as directed in the recipe for Apple Amber, No. 1676, add the milk and bread- crumbs to the rest of the ingredients, pour into the piedish, and bake in a steady oven until set. Whip the whites to a stifi froth, add to them 1 tablespoonful of castor sugar, and when the pastry is three- quarters baked, and the apricot mixture set, pile them on the top of the pudding. The surface should be liberally sprinkled with castor sugar; and it may also be decorated with strips of crystallized apricots. Return to the oven, and bake until the niéringue acquires a pale fawn colour. Serve either hot or cold. Tina—From 1} to 1} hours. Average Cost, rs. 3d. to 1s. 6d., without the sherry. Sulllclent for 6 or 7 persons. RECIPES FOR PUDDINGS 925 inn-LARRoWRoor PUDDING, BAKED. Ingredients.--r pint of milk, 1 tablespoonful of arrowroot, 1 table- spoonful of castor sugar, 3 eggs, a pinch of salt. Method.-—Mix the arrowroot smoothly with a little milk, boil the remainder and add it to the arrowroot, stirring all the time. Return to the saucepan and boil gently until it thickens, then cool slightly. Add the sugar, yolks of eggs, previously well beaten, and stir by the side of the fire for 2 or 3 minutes. Whip the whites to a stifi froth, lightly add them to the rest of the ingredients, pour into a well-buttered piedish, and bake slowly for about i an hour. Time.--About 45 minutes. Average Cost, 6d. Sufficient {or 4 or 5 persons. I772.-——ARROWROOT PUDDING; STEAMED. Ingredients.--r tablespoonful of arrowroot, r tablespoonful of moist sugar, 1 pint of milk, the grated rind of i a lemon, 2 eggs. Method—Mix the arrowroot smoothly with a little of the milk, boil the remainder, and pour it over the arrowroot, stirring all the time. Return to the saucepan, stir and cook over the fire until thick, then 0001 slightly, and add the sugar, lemon-rind and eggs, previously well beaten. Pour into a buttered mould or basin, and steam gently from I} to 1} hours. Serve with custard, wine, or any other suitable Sauce. Time.-—From r} to 1:} hours. Average Cost, 5d. to 6d. Sufficient for 4 or 5 persons. I773.-—-AUSTRIAN PUDDING. (Fr.--Pouding 5. l’Austrichienne.) Ingredients.—§ a pint of raspberries, moist sugar, 4 ozs. of cakecrumbs, 2 ozs. of castor sugar, 2 ozs. of ground almonds, 2 ozs. of glacé cherries, 4 eggs, 1 tablespoonful of cream, } oz. butter. Method.--Put the raspberries and r tablespoonful of moist sugar into a jar placed in a saucepan containing boiling water, and half cook them. Meanwhile work the yolks of the eggs and the castor sugar together in a basin until thick and creamy, then add the cakecrumbs, ground almonds, cream, oiled butter, and lastly the stifiiy whisked whites of eggs. When the raspberries are ready, place them with their juice in a buttered fireproof china soufilé dish, cover with the prepara- tion, decorate with the halved glacé cherries, and bake in a moderate oven for about 1} an hour. Serve hot. Raspberries preserved in bottles may be used when fresh ones are not obtainable. Tlme.-—From 1} to :1» hours. Average Cost, rs. 9d. Sufficient for 6 or 7 persons. 926 HOUSEHOLD MANAGEMENT I774.-—BABA WITH RUM sYRUP. (ansaba au Rhum.) Ingredients—i of a lb. of flour. i an oz. Oi yeast, 2 ozs. of caster sugar, 4 ozs. of butter, “if bzs. ot currants cleaned and picked, i» of a pint of milk, a good pinch Oi salt. For the syrup {~ of a pint of wateruz ozs. oi loaf sugar, 2 tablespoonfuls oi apricot jam, I wine-glassiul of. rum. Method.--Dry the flour thoroughly, sieve 4 ozs. oi it into a warm, dry basin, add the salt, and make a well im the centre. Mix the yeast smoothly with a little warm milk, add it to the flour, knead the prepared tion into a smooth dough, then cover with a cloth, and let it rise in a warm place. Sieve the remainder of the flour into a large basinymake a well in the centre, and put in the salt, sugar, warmed butter, eggs, and the remainder of the milk, beat with the hand for I5 minutes, and cover with a do When gte dough has risen t9 twice its original size, mix the contenti f the 2 asinthogether, add ihewurrants, and knead lightly ior :5 minutes. Have ready 3 large or 8 small well- buttered moulds with straight sides, sprinkle the bottomand sides with a few currants, half 1311 with dough, stand near the fire until it rises nearly to the top of the mould, then bake in a moderately her, even, Whenl done, turn on. to a sieve, and baste well with rum syrup, then, place in a hot dish, pour the syrup over, and serve hot. To make the syrupg boil the sugar and water together until considerably reduced, then add the jam, boil ior 10 minutes, strain, return to the stewpan, put, in the rum, bring to boiling point, and use as directed. Time.-~About 3 hours. Average Cost, 15., Sutllclent ior 6 pr 7 perso'ps. I775.-—BABAS WITH KIRSCH. (Fr.—~Babas au Kirsch.) lngredlents.--I lb. Oi fine flour, §oi andiri of yeasi, itoldossi ct buttng I tablespoonful oi currants cleaned, I tablespoonful Di sultzihas cleaned, I tablespoonful oi castor sugar, 5 eggs, the grated rind of he lemon, salt. For the syrup; {- Oi a pint of water, 2 ozs. of loaf sugar, ‘kirsch— wasser to flavour. Method.—Dry and sieve the flour into a large basin, make a well in the centre, and 'add the yeast mixed smoothly with a lit le tepid water. Let it stand for about 4} an hour, then add the well-creamed, butter, currants, sultanas, sugar, lemon-rind, a good pinch of salt, and the eggs. Beat the mixture until smooth, then cover with a cloth, and let it stand until it rises to nearly twice its original size. ave ready some buttered timbale moulds, half fill them wit the preparation, let them stand until it rises nearly to the top oi the moulds, and bake in a moderately hot Oven. Meanwhile boil the sugar and water until the syrup is formed, flavour with kirschwasser, pour it over the ‘babas1 or dip them in it and serve. “a ,, Time.--From 21- to 2} hours. Average Cost, irom 24. to 2s. 3d. Sulli- clent for 8 or IO persons. RECIPES FOR PUDDINGS 927 r776.e++BACHELOR’S PUDDING. (FrJ-LePouding a la Garcon.) Ingredients-M4 has. of breadcrumbs, 4 ozs. of currents cleaned and picked, 4 ozs. of: apples weighed. after being pared and cored, 2 ozs. of sugar, 3 eggs, the grated rind of I} a lemon, i. small teaspoonful of baking-powder, nutmng salt. Method.-~Chop the apples coarsely, add to them the breadcrumbs, currantsl sugar; lemon-rind, a good pinch each. of nutmeg and salt, mix well together, then stir in the well-beaten eggs. Let the mixture stand for i an hour, then stir in the baking-powder, add more milk if the mixture is at all stifi,.and turn into a well-greased asin. Steam or boil about 3 hours, and Serve with sweet' melted butter sauce Not 357M b Time—Altogether, about 3 hours. Average Cost, 8d. Sufficient ior 5 or 6 persons. I777HBACHELOR’S PUDDING. (Another Method.) lngredlents.-—8 ozs. oi flour 4 ozs. of finely-chopped suet, .i Ozs. of sugar, 2 02s. of rais‘ s, stone , 2 ozs. of sultanas, cleaned and picked, 1 egg, t teaspoonful of baking-powder, { oi a pint of milk. Method—Mix all the dry ingredients together, add the milk and the egg (previously beatcnl, and stir well. Put into a well greased piedish, and bake gently tor abput I} hours. When ready, turn out of the dish, dredge well with sugar and serve hot. Timed-Lme a} to 2 hours. Average Cost, about 8d. Sumolent for 5 01' 6 persons. I778.-—BAKEWELL PUDDING. (Sea Bakewell Tart, No. 16841) I779.--BANANA PUDDING. (F r.-H~Pouding de Bananes.) Ingredients—112 bananas, 4 ozs. oi caster sugar, J, ozs. oi flourl I oz. of butter, 1} a gill of cream or milk, 3 eggs. Methodfi-Cream the butter and sugar well together, beat in the yolks of the eggs separately, stir in the flour, and add the cream or milk, and the bananas thinly sliced. Whip the whites of the eggs to a stiff froth, add them lightly to the rest of the ingredients, and pour the mixture into 1 large or several Small well-buttered moulds. Steam‘ or bake a large pudding from I to Ii- hours, or small ones from 30 to 3 5 minutes. Serve with a fruit, syrup or sweet sauce. Tlme.-Frorn 1* to 1} hours. Average Cost, 9d. Sumclent for 5 or 6 persons. 928 HOUSEHOLD MANAGEMENT 178o.—-BARONESS PUDDING. (F r.--Pouding a la Baronne.) Ingredients—Z- of a lb. of finely-chopped suet, } of a lb. of flour, {- of a lb. of raisins (stoned), } a. pint of milk, a saltspoonful of salt. Method—Mix all the dry ingredients together, add the milk and stir well. Put into a well-greased basin, and boil or steam for about 3 hours. Serve with any suitable sweet sauce, or with a little sugar. Time—About 3} hours. Average Cost, about 1s. Sufficient for 8 or 9 Persons- I781.-—BATTER PUDDING, BAKED. lngredlents.—1 pint of milk, 2 eggs, 4 heaped tablespoonfuls of flour, salt, dripping. Method.—Put the flour and a good pinch of salt into a basin, make a well in the centre, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well for 10 minutes, then add the remainder of the milk, cover, and let it stand for at least 1 hour. When ready to use, put a tablespoonful of dripping into a piedish, and while it is heating give the batter another good beating. Pour into the dish, and bake in a quick oven for about 35 minutes. Serve with sugar, butter and sugar, jam or stewed fruit. Tlme.--2 hours. Average Cost, 454. Sufficient for 4 or 5 persons. Note—The batter may also be baked in small cups or on saucers (buttered). It may be varied by the addition of any kind of fresh or tinned fruit, or raisins, currants, candied peel, etc. I782.—BATTER PUDDING, BOILED. Ingredients.—§ to 1 pint of milk, 6 ozs. of flour, 4 eggs, a good pinch of salt. Method.-Mix the flour and salt together, and make a well in the centre of the flour. Beat the eggs thoroughly, strain them into the flour, and stir gently so that the flour becomes gradually incorporated. Add the milk a little at a time until the batter has the consistency of thick cream, then cover, and let it stand for 1 hour. When ready, pour into a well-buttered basin, cover with a scalded, well-floured cloth, and boil for about 1} hours. Timer—Altogether, about 3 hours. Average Cost, 6d. Sufllclent for 5 or 6 persons. N ate—Boiled batter puddings maybe varied by the addition of either fresh or drie: fruits. They should be placed in the basin, and the batter poured over t em. RECIPES FOR PUDDINGS 929 I783.-—-BERLIN PUDDING. (Fr.—-—Pouding a la Ber- linoise.) Ingredients.--2 ozs. of flour, 2 ozs. of butter, 2 ozs. of castor sugar, 2 ozs. of almonds, 4 eggs, } a pint of milk (rather less), salt. Method.—-Blanch, peel and shred the almonds finely, then dry them in a cool oven. Dry and sieve the flour, add to it about half the milk, and stir vigorously until a smooth batter is formed. Put the remainder of the milk and the butter into a stewpan, when boiling. add the sugar, batter, and a good pinch of salt, and stir over the fire until it thickens. Now let it cool slightly, then beat in each yolk of egg separately, stir in the almonds, and lastly add the stifiiy whipped whites of eggs. Turn the preparation into I large or 8 small well-buttered moulds, and steam a large pudding from I} to 2 hours, and small ones for about 40 minutes. Serve with custard sauce or other suitable sWeet sauce. Time.-—From 2 to 2} hours. Average Cost, rod. to rs. Suillcient for 4 or 5 persons. r784.--BETSY PUDDING. Ingredients.—r lb. of stale bread, 2 ozs. of finely-chopped suet, 2 ozs. of sugar, 2 eggs, 2 pints of milk, 8 tablespoonfuls of jam or stewed fruit. Method.——Boil the milk, pour it over the bread, cover, and let it Stand for i an hour, then beat out the lumps with a fork. Add the suet, sugar, well-beaten eggs, and mix well together. Place a layer of this preparation in the bottom of a greased piedish, cover thickly with jam or stewed fruit, add another layer of bread, etc., and repeat until the dish is full, covering the last addition of jam.or fruit rather thickly with the preparation. Bake in a moderate oven for 1 hour, and serve hot. Time.-Altogether, about 2 hours. Average Cost, 1s. rd. Sufficient for 6 or 7 persons. r785.-—BLACK-CAP PUDDING. Ingredients-4 ozs. of flour, 1 oz. of sugar, 1 oz. of currants, cleaned and picked, i a pint of milk, I egg, 1 good pinch of salt. Method.—Put the flour and salt into a basin, make a well in the centre of the flour, break in the egg, add the milk a little at a time, and stir, gradually working in the flour from the sides. When about half the milk has been used, give the batter a good beating, then add the rest of the milk, the sugar and currants. The pudding may be coode at once, but it will be lighter if allowed to first stand 1 hour. Cover with a greased paper, steam for 1} hours, and serve with melted butter. Tlme.—2 to 3 hours. Average Cost, 3d. Sufllcient for 3 or 4 persons. H H 93o HOUSEHOLD MANAGEMENT I786.-BRANDY PUDDING. (F r.-+Pouding au Cognac.) Ingredients—1 wineglassful of brandy, } a pint of cream, } a pint of milk, 4 eggs, a stale French roll, 2 ozs. of macaroons or ratafias, 4 ozs. of sugar, } a teaspoonful of grated lemon-rind, grated nutmeg, glacé cherries. Method.--Decorate a well-buttered mould with halved cherries, and afterwards line it with thin slices of roll. About } fill the mould with alternate layers of macaroons and sliced roll, adding a few cherries, the brandy, and a little sugar. Mix the eggs, cream, and milk, add the sugar, lemon-rind, and a little nutmeg, and pour the whole into the mould. Let it stand for 1 hour, then steam it gently for :1 hours, and serve with a suitable sauce. Timer—I1} hours. Average Cost, 2s. 3d. to 2s. 6d. Sumclent for 6 or 7 persons. I787.—BREAD PUDDING, BAKED. Ingredients.—-8 ozs. of stale bread, 4 .025. of raisins or currants, cleaned and picked, 2 ozs. of finely-chopped suet, 2 ozs. of sugar, I egg, a little milk, a good pinch oi nutmeg. Method.--Break the bread into Small pieCes, cover them with cold water, soak for i an hour, then strain and squeeze dry. Beat Out all the lumps with a fork, and stir in the sugar, suet, raisins, nutmeg, and mix well. Add the egg, previOusly beaten, and as much milk as is necessary to make the mixture moist enough to drop readily from the spoon. Pour into a greased piedish and bake gently for about r hour. When done, turn out on to a hot dish, and dredge well with sugar. TlmOr-“Ii' to 2 hours. Average Cost, 4d. to $d. Suillcient ior g or 6 persons. I788.—-_BREAD PUDDING, BOILED. Ingredlents.-—I lb. of stale bread, 6 ozs. of raisins or currants, cleaned and picked, 3 025. bi finely-chopped suet, 3 ozs. bi sugar, 2 023. of peel, I egg, 1- of a pint of milk, a good pinch of nutmeg. MethodA—Break the bread into small pieces, cover with cold water, soak for } an hour, then strain and squeeze dry. Beat out all the lumps with a fork, add the raisins, suet, sugar, peel and nutmeg, and mix well. Beat the egg, add to it the milk, and Stir into the rest of the ingredients. Put into a greased basin, and steam or boil for 2 hours. Serve with a sweet Sauce, if liked. Time. --About 3 hours. Average Cost, 8d. Sufficient for 5 or 6 persons. RECIPES FOR PUDDINGS 931 I789.—-BREAD AND BUTTER PUDDIN GS, BAKED. Ingredients.—-5 or 6 thin slices of bread and butter, I pint of milk, 2 eggs, I dessertspoonful of sugar, sultanas, currants or candied lemon, if liked. Method.-¢-Cut of! the crust and divide each slice of bread into 4 squares, arrange them in layers in a well-buttered piedish, and sprinkle each layer with sultanas or whatever is being used. Beat the eggs, add the sugar, stir until dissolved, then mix in the rnilk and pour gently over the bread, which should only half fill the dish. Let it stand at least I hour for the bread to soak, then bake in a moderately cool oven for nearly I hour. ' Timer—21- hours. Average Cost, 6d. to 8d. Sumclent for 4 or 5 persons. ' I790.—-BREAD AND BUTTER PUDDING, STEAMED. lngredlents.—5 or 6 slices of bread and butter, i of a pint of milk, I dessertspoonful of sugar, 2 eggs, sultanas, raisins, currants, or candied peel, if liked. Method.—Butter a pudding basin, sprinkle it with currants, or chopped peel, or arrange raisins or sultanas in some simple design on the bottom and sides of the basin. Cut each slice of bread into 4 pieces, place them in layers, each layer being sprinkled with fruit and a little finely- ehopped candied peel. Beat the eggs, add the milk and the sugar, stir until the sugar is dissolved, then pour slowly over the bread, etc. Let it stand at least I hour, if convenient for 2 hotIrs, before being cooked. Cover the top with a greased paper, and steam slowly ior about I hour. Serve with a sweet sauce or fruit syrup. ’l‘lme.--To make, about 20 minutes ,- altogether from 2} to 3 hours. Average Cost, sld. without the bread. Sulllclent for 4 or 5 persons. I791.--BROWN BREAD PUDDING. (Fr.--P0uding an pain noir.) lngredlents.—6 02s of brown bread, weighed after being passed through a sieve, 4 ozs. of sugar, 3 ozs. of butter, 2 ozs. of finely-shredded mixed candied peel, 3 eggs, i a pint of milk, I glass of sherry, cinnamonr, nutmeg, salt. Methods-PPaSS the brown bread throngh a fine wire sieve. Boil the milk, pour it over the breadcrumbs, and let them soak for not less than I 5 minutes. Cream the butter and sugar together; when thick and white, beat in the eggs separately, add the milk and bread, peel, sherry, aJld. a good pinch each 0i cinnamon, nutmeg and Salt. Put the mixture 932 HOUSEHOLD MANAGEMENT into a well-greased mould or basin, and steam for 2 hours. Serve with custard or wine sauce. Tlme.--2{- to 3 hours. Average Cost, about Is. Sumeient for 5 or 6 persons. I792.—BROWN BREAD PUDDING. (Another Method.) Ingredients.-—6 ozs. of crumbled brown bread, 4 ozs. of finely-chopped suet, 2 023. of sugar, 2 028. each of raisins and sultanas, cleaned and picked, 2 eggs, a little milk, a good pinch each of nutmeg, cinnamon and salt. Method.—Mix all the dry ingredients together. Beat the eggs thoroughly, stir them into the mixture, add milk until all the ingredients are moistened, then cover and let stand for i- an hour or longer, to allow the bread to soak. Have ready a well-greased mould or basin; beat the mixture, add a little more milk if necessary, pour into the mould, and steam or boil for 3} hours. Tlme.-About 4 hours. Average Cost, 8d. to 9d. Sufficient for 5 or 6 persons. I793.—-BROWN BREAD AND CHESTNUT PUD- DING. (Fr.—Pouding au pain noir et Marrons.) Ingredients.—} a 1b. of chestnuts, } a lb. of brown bread (crumbled and weighed afterwards), i- of a 1b. of sultanas, } of a lb. of brown sugar, 2 ozs. of butter, I tablespoonful of blanched and coarsely-chopped almonds, 1} a pint of milk, 2 eggs. Method.-—Clean and pick the sultanas; rub the brown bread through a wire sieve. Bake or roast the chestnuts for about 20 minutes, remove both skins, put them into a saucepan with the milk, simmer until tender, then beat well, and add the butter and sugar. Mix the crumbled brown bread, sultanas and almonds together, add the chestnut purée, the eggs, previously beaten, and mix well. Pour into a buttered mould or basin, and steam for 2} to 3 hours. Tlme.—About 4 hours. Average Cost, rod. to Is. Sufficient for 6 or 8 persons. I794.—-BURNT CREAM. (Fr.—Créme Brulée.) Ingredients.-—-} 9. pint of cream, 1} a pint of milk, I dessertspoonful of creme de riz or cornflour, 6 yolks of eggs, 1} ozs. of vanilla sugar, ground cinnamon. Method.--Mix the creme de riz or cornfiour smoothly with a little milk, and put the remainder, with the cream and r 02. of vanilla sugar, RECIPES FOR PUDDINGS 933 into a stewpan. When boiling, add the créme de riz, cook for 2 or 3 minutes, cool slightly, then put in the well-beaten yolks of eggs, and whisk briskly by the side of the fire until they thicken, but do not allow the mixture to boil. Pour the preparation into a well-buttered souffle dish, sprinkle the surface lightly with cinnamon, and thickly with vanilla sugar, and bake inr a quick oven for .10 or 15 minutes. The top must be well—browned, and when the oven is not hot enough for the purpose, the dish should be held under a salamander before serving. Tlme.--From 35 to 45 minutes. Average Cost, 1s. 6d. Sumcient for 6 or 7 persons. I795.-—CABINET PUDDING. (Fr.-—Pouding Cabinet.) .1 Ingredients.-Stale sponge cake or Savoy biscuits, 11 of a pint of milk, 4 yolks and 2 whites of eggs, 6 or 8 ratafia biscuits, 1 tablespoonful of caster sugar, a few drops of vanilla, a few cherries. and a little angelica to ornament the mould. Method.-—Butter a mould with plain straight sides, ornament the bottom with strips of angelica and cherries cut in halves,and line the sides with narrow strips of sponge cake or Savoy biscuits. Break the trim- mings of the cake or 3 or 4 biscuits into small pieces, put them, together with the ratafias, into the mould. Beat the eggs, add to them the sugar, flavouring and milk, stir until the sugar is dissolved, then pour the cus- tard slowly into the mould. Cover with a buttered paper, and steam gently for nearly 1 hour. Tlme.—-About I} hours. Average Cost, rod. to Is. Sumclent for 5 or 6 persons. I796.—CABINET PUDDING, PLAIN. Ingredients.——5 or 6 thin slices of bread (see Note), 1 pint of milk, 2 eggs, I tablespoonful of sugar, 2 tablespoonfuls of raisins, a few drops of almond essence, or other flavouring. Method.-Cut the raisins in halves and remove the stones. Cut the crusts ofi the bread, divide each slice into strips I inch wide, taper one end and trim to a uniform length. Have ready as well-buttered basin, decorate with raisins, and line with strips of bread. Beat the eggs, add to them the sugar, milk and flavouring, and stir until the sugar is dis- solved. Cut all the bread-trimming into dice, put them into the pre- pared basin, pour on the custard, cover with a greased paper, and steam gently for I hour. Time.—I} hours. Average Cost, 7d., without the bread. Suflicient for 4 or 5 persons. Noie.---In place of bread, savoy, finger biscuits, or stale cake may be advantageously used for this pudding. 934 HOUSEHOLD MANAGEMENT r797..-»CANADIAN PUDDING. Ingredients—6 tablespoonfuls of Indian meal, 2 tablespoonfuls of caster sugar, 4 eggs, the thin rind of I small lemon, I quart of milk, raisins stoned and halved. Method.—Mix the meal with a little cold milk, infuse the lemon-rind in the remainder for I 5 minutes, then strain the boiling milk over the meal. Replace in the stewpan, add the sugar, and simmer gently for 10 minutes. When cool, add the well-beaten eggs, and pour the mix- ture into a mould or basin previously well buttered and decorated with raisins. Steam for 2} hours, then serve with a Suitable sauce. Time.-About 3 hours. Average Cost, Is. 3d. Sufllclent for 6 or 7 persons, I798.-—CANARY PUDDING. Ingredients.--4 ozs. of flour, 3 ozs. of sugar, 2 ozs. of butter, 2 eggs, I teaspoonful of baking-powder, milk. Method.-—Cream the butter and sugar together until thick and smooth, and add each egg, separately. Beat well, then stir in the flour and baking-powder as lightly as possible, and add milk gradually Luntil the mixture drops readily irom the spoon. Pour into a well-buttered mould, steam for about 1 hour, and serve with jam or custard sauce. Tlme.--About I hours. Average Cost, 6d. Suiilelent for 5 or 6 per- sons. I799.h--CANNELL PUDDING. (Fr.-~Pouding a la Cannelle.) Ingredients.——4 Ozs. of ground almonds, 4 ozs. oi castor sugar, 3 ozs. of crumbled Savoy biscuits or Madeira cake, I} ozs. of butter, I oz. of flour, 4 eggs, 1} a pint of milk, a good pinch of grated nutmeg, r inch of cinnamon. Method.—-Boil up the milk, infuse the cinnamon in it for 20 minutes, and strain it over the cake crumbs. Beat the butter and the sugar together until creamy, add the yolks of egg separately, and stir in the almonds and nutmeg. Whisk the whites of eggs stifliy, and stir them lightly in, sprinkling the flour in gradually meanwhile. Have ready a mould, well buttered and lightly sprinkled with breadcrumbs, put in the mixture, bake in a moderate oven for i of an hour, then turn out and serve with hot raspberry syrup. Time—I} hours. Average Cost, 15. Sumclent for 4 or 5 persons. I8oo.—CARAMEL PUDDING. (Fr.—Pouding au Caramel.) Ingredients.--For the caramel: 2 ozs. of loaf sugar, 2 tablespoonfuls of cold water. For the custard: } a pint Of milk, 4 yolks and 2 whites of RECIPES FOR PUDDINGS 935 eggs, I tablespoonful of caster sugar, a few drops of vanilla or other flavouring. bismuth—Boil the loaf sugar and cold water together until the liquid acquires a light-brown colour, then pour it into a charlotte or plain timbale mould, and turn the mould slowly round and round until every part of it is coated with the caramel. Beat the eggs, add to them the sugar, fiavouring and milk, and stir until the sugar is dissolved. Strain the custard into the mould, cover with a greased paper, steam very slowly for about 40 minutes, then turn out carefully. No other sauce is needed than the caramel, which runs ofi when the pudding is in- verted. This pudding is equally nice cold; when intended to be served thus, it may be allowed to cool before being turned out of the mould, and so lessen the probability of its breaking. If preferred, 6 dariol moulds may be used instead of I large morild. Tlme.--About I} hours. Average Cost, 7d. or 8d.T Sufficient for .4f or g persons. I8or.-CARAMEL RICE PUDDING. (Fr.--Caramel an Riz. Ingredients-17“ the caramel: 4 ozs. of loaf sugar, 1» of a pint of water. For the pudding:r 3 ozs. of rice, I pint of milk, I tablespoonful of castor sugar, 2 eggs, vanilla essence. Methodw-Prepare the caramel, and line the mould as directed in the preceding recipe. Simmer the rice in the milk until tender, cool slightly, then stir in the well-beaten eggs, sugar, and a few drops of vanilla essence. Turn into the prepared mould, cover with buttered Paper, and steam for nearly I hour. Serve either hot or cold. If preferred, the rice may be steamed in dariol moulds. Time.-About 2 hours. Average Cost, 7d. or 8d. Suillclent for 5 or 6 persons. I8oz.---CARROT PUDDING. (Fr.---Pouding Crécy.) Ingredients—i a lb. of young carrots, l a lb. of fresh breadcrumbs, } a lb. of butter, i~ of a lb. of castor sugar, } of a ll). of glacé cherries, 2 eggs, i teaspoonful of ground cinnamon, a good pinch of salt. Method.—-Wash and scrub the carrots, but do not scrape them; put them into slightly salted water and boil until tender, then rub through a fine sieve. Cream the butter and sugar together, add the yolks of eggs and beat well, then mix in the breadcrumbs, cinnamon, cherries cut in quarters, and the carrot pulp. Whip the whites to a stiff froth, stir them very lightly into the rest of the ingredients, pour the min ture into a well-buttered mould, and steam for 2} to 2;]; hours. Serve with lemon sauce or sherry sauce. Tlme.--3 to 31- hours. Average Cost, Is. gd. to 13. 6d. Sumclent for 7 or 8 persons. 936 HOUSEHOLD MANAGEMENT I803.--CARROT PUDDING. (Economical) Ingredients.--} of a 1b. of young carrots, } a lb. of breadcrumbs, 1- of a lb. of finely-chopped suet, } of a lb. of sugar, 2 ozs. each of sul- tanas and raisins, cleaned and stoned, 3 eggs, a little milk, a good pinch of nutmeg, a good pinch of salt. Method.—Repare the carrot pulp as directed in the preceding recipe. Mix all the dry ingredients together, add to them the carrot pulp, eggs (previously well beaten), and sufiicient milk to thoroughly moisten the whole. Pour into a well-greased m0uld or basin, cover with a buttered paper, and steam from 2 to 2} hours. Or, turn into a buttered piedish, and bake gently for about 1} hours. Tlme.—-Io make and steam, about 3 hours; to bake, from 2 to 2} hours. Average Cost, rod. to Is. Sumelent ior 7 or 8 persons. I804.—CASSELL PUDDING. Ingredients.-2 eggs, and their weight in butter, castor sugar and flour, 1 saltspoonful of finely-grated lemon-rind, jam. Method.—Whisk the eggs well, stir in the sugar and flour, and add the butter slightly warmed. Have ready some well-buttered cups, cover the bottom of each one with jam, and fill 'it three-quarters full with the mixture. Bake in a moderate oven for 25 minutes, and serve with boiled custard (see recipes for same). Timer-i of an hour. Average Cost, rod. to is. Sufilelent for 6 or 7 persons. I805.-—CASTLE PUDDINGS. (Fr.—Pouding a la Chateau.) Ingredients.-—t} ozs. of flour, 14} ozs. of castor sugar, 1 oz. of butter, I level teaspoonful of baking-powder, 1 egg, a little milk, flavouring. Method.—Cream the butter and sugar together, beat in the egg until the mixture is light and creamy. Sieve the flour and. baking-powder! together, stir lightly in, and add milk gradually until the mixture drops readily trom the spoon. Three parts fill some well-buttered dariol moulds, and steam for 50 minutes or bake ior half that length of time. Grated lemon-rind, vanilla, or any other flavouring ingredient may be added. Serve with jam, wine, or custard sauce. Tiara—About 11- hours. Average Cost, 5d. Sufilclent for 3 or 4 persons. 1806.—-CHERRY PUDDING. (F r.-—Pouding aux Cerises.) Ingredients.—r lb. of cooking cherries, 3 tablespoonfuls of moist sugar, I inch of cinnamon, 3 ozs. of flour, 2 ozs. of castor sugar, 4 eggs, I gill RECIPES FOR PUDDINGS 937 of cream, 2 tablespoonfuls of milk (about), the grated rind of Q a lemon, salt. Method.-—Stone the cherries by means of a wooden skewer, put them with the cinnamon, 2 tablespoonfuls of cold water, and the moist sugar, into a jar placed in a saucepan containing boiling water, cook until tender, and allow them to cool. Heat the cream, add the flour, previously blended smoothly with the milk, boil well, then add the sugar and a good pinch of salt. Let it cool slightly, then beat in the yolks of eggs separately, add the lemon-rind, and lastly the stifliya whipped whites of eggs. Have ready a well-buttered plain mould, place a layer of cherries on the. bottom, thena layer of the mixture, and repeat until the mould is full. Cover with a greased paper, and bake in a moderately hot oven for about 40 minutes. Serve with a sweet sauce or fruit syrup. Time—About 11} hours. Average Cost, Is. 3d. Sufllcient for 5 or 6 persons. I807.-—CHESTNUT PUDDING. (Fr.—Pouding aux Marrons.) lugredients.-—6 ozs. of chestnuts (weighed after the skins are removed), I 02. of chocolate, 2 ozs. of cake crumbs, 2 ozs. of flour, 2 ozs. of butter, I oz. of castor sugar, 4 eggs, I} a pint of milk, 5» a teaspoonful oi essence of vanilla. Method.—Bake or roast the chestnuts, remove both skins, put them into a stewpan with a very small quantity of water, cook until tender, then rub through a fine sieve. Break the chocolate into small pieces, put it and the milk into a stewpan, and simmer until dissolved. In another stewpan melt the butter, stir in the flour, cook for 2 or 3 minutes, then add the milk, and stir until it boils. The cakecrumbs must now be added, and the mixture stirred and cooked until it leaves the sides of the stewpan clear. Allow it to cool a little, then beat in the yolks of the eggs, and add the chestnut purée and the vanilla essence. Whisk the whites of eggs to a stiff froth, stir them lightly into the mixture, pour into a well-buttered mould, cover with buttered paper, and either steam for 1} hours or bake in a moderately hot oven for I hour. Serve with vanilla or custard sauce. Time.—About 2} hours. Average Cost, 15. to 15. 2d. Sufficient for 6 or 7 persons. I808.——CHESTER PUDDING. Ingredients.--4 eggs, 2 ozs. of castor sugar, 2 ozs. of butter warmed, I tablespoonful of ground almonds, essence of bitter almonds, I lemon, paste No. 1667, or I668 Method—Stir the yolks of the eggs and sugar together until thick 938 HOUSEHOLD MANAGEMENT and smooth, add the butter, almonds, a few drops of almond essence, and the finely-grated rind and juice of the lemon. Have ready a small piedish lined with paste, pour in the mixture, and bake gently for so minutes, or until set. Whip the whites stitfiy, pile them on, the pudding, dredge liberally with caster sugar, replace in the oven, and bake gently until the whites harden and acquire a little colour. Serve either hot or cold. Tlme.--§ of an _hour. Average Cost, 1s. 3d. Sumelent for 3 or 4 persons. 1 I809.-CHOCOLATE PUDDING. (F r,-»-Pouding au Chocolat.) Ingredients.—4 023. ct chocolate, 2 ozs. of cakecrumbs, 2 ozs. of flour, 2 ozs. of butter, 1 oz. of caster sugar, 4 eggs, } a pint of milk, } a tea- spoonful of vanilla essence. Method.--Break the chocolate into small pieces, put it with the milk into a stewpan, simmer until dissolved and 0001.1 In. another stewpan melt the butter, stir in the flour, cook a little without browning, then put in the milk and stir until boiling. Now add the cakecrumbs, and cook gently until the mixture becomes thick and leaves the sides of the stewpan clear. Let it cool a little, then beat in the yolks of the eggs and add the vanilla essence. Whisk the whites to a stifl iroth, stir them lightly into the mixture, pour into a well-buttered plain mould, cover with buttered paper, and steam for 1} hours, 0r bake for I hour in a moderate oven. Serve with custard, chocolate, or vanilla sauce. Tlme.—About 2} hours. Average Cost, 1s. 1d. to is. 3d. Sufficient for 5 or 6 persons. 18Io.--CHOCOLATE PUDDING. (Another Method.) Ingredients—3} ozs. oi breadcrumbs, z ozs. of chocolate, 1} ozs. oi castor sugar, 1} ozs. of butter, 3 eggs, } of a pint of milk (about), vanilla essence. Methodfl-Break the chocolate into small pieces, put it into a stewpan with the milk, and simmer until dissolved. Cream the butter and sugar together, stir in the yolks of eggs, breadcrumbs, milk, chocolate, and a few drops of vanilla essence, and mix well together. Whisk the whites stimy, add them lightly to the rest of the ingredients, pour into a well-buttered mould, cover with a, greasedr paper, and, steam irom 11- to 11} hours. Or, put the mixture into ’6 well-buttered large-sized dariol moulds, and steam about 25 minutes. Serve with custard or vanilla sauce. Tlme.--From r} to 2 hours. Average Cost, about 8d. Sufficient for 5 or 6 persons. RECIPES FOR PUDDIN GS 939 rSrr.--CHRISTMAS PUDDINleithout suet). (Fruit- arian Plum Pudding). Ingredients—i a lb. of figs, } a lb. of breadcrumbs, } a lb. of stoned raisins, } of a lb. of currants, 1 of 1 1b. of sultanas, £ 01 a lb. of candied peel, } a lb. of peeled sweet almonds, } of a lb. oi pine kernels, 1 of a lb. of butter, 1- of a. lb. oi shelled Brazil nuts, the grated rind of r, and the juice of 2, lemons, 4 eggs, 1 teaspoonful of whole spice, a pinch of salt, 1» of a lb. of moist or brown sugar, 2 apples, i» of 9. lb. bf honey. Method.—Mince the figs. Peel, core and chop the apples. Chop the almonds, pine kernels and nuts. Clean the iruit, and chop or shred the candied peel, Put all the dry ingredients in a basin, and add the honey and lemon Juice. Beat up the eggs, and stir in with the above. When thoroughly mixed fill into I or 2 buttered moulds, tie over with a buttered cloth, and boil for 3 hours. When done, unmould, dish up, and serve with a suitable sauce or custard. Average Cost—25. 9d. Sumclent for 2 medium-sized puddings. I812.——CHRISTMAS PUDDING (rich). (Fr.—-Pouding de Noel.) Ingredients—i a 1b. of beef suet, 2 ozs. of flour, } a lb. of raisins, } of a lb. of mixed peel, } a grated nutrpeg, } an 02. of mixed spice, 1. an oz. of ground cinnamon, I gill ot ' ; wineglassful of ram 01‘ brandy, } a lb. of breadcrumbs, J; a lb. 0 su tanas, } of a lb. of cur- rants, 1 lemon, 2 ozs. of desiccated cocoanut or shredded almonds, a pinch of salt, 4 eggs. Method.—Skin the suet and chop it finely. Clean Ithe fruit, stone the raisins, finely shred the mixed peel 5, peel. and chop the lemon rind. Put all the dry ingredients in a basin and mix well. Add the milk, stir in the eggs one at a. time, add the rum or brandy and the strained juice of the lemon. Work the whole thoroughly for some minutes, so that the ingredients are well blended. Put the mixture in a well buttered pudding basin or pudding cloth 3 if the latter is used it should be buttered or floured. Boil for about 4 hours, or steam for at least 5 hours. Average Cost—1 s. 10d. Sufficient for 8 01: 9 persons. 1813.——CHRISTMAS PUDDING (inexpensive). lngredlents.--} of a lb. oi flour', {- of a 11:. of. breadcrumbs, 1 oz. of Paisley flour, } a lb. of chopped suet, i 2. lb...“ Sultanas, } 3 lb. of raisins (stoned), 6 ozs. mixed candied peel, } at 3. lb. of castor sugar, 1 lemon rind and juice, 3 eggs, milk to mix. Mamet—Sift the flour and Paisley flour Well together, mix the'chopped suet with the flour, and add all the- other dry ingredients. Stir in the beaten eggs and suficienil mills to make the mixture rather maist. 940 HOUSEHOLD MANAGEMENT Boil in one or two well greased pudding basins for 4 hours. A wine- glassful of brandy may be added if liked. Average Cosh—rs. 3d. Sufllelent for 1 large or 2 small puddings. I814.——CHRISTMAS PUDDING. (See also Recipes for Plum Pudding and Pound Pudding, Recipes No. 1888 to 1893.) I815.-—~COBOURG PUDDINGS. Ingredients.—} a pint of milk, 3 ozs. of flour, 3 ozs. of castor sugar, 3 ozs. of butter, 3 ozs. of currants cleaned and picked, 3 eggs, I table- spoonful of brandy, a good pinch of nutmeg, a good pinch of salt, § a teaspoonful of baking-powder. Method.—-Cream the butter and sugar together, add the eggs gradu- ally, and beat in well each one. Mix in the rest of the ingredients, pour into well-buttered dariol moulds or small cups, and bake for about i an hour. Serve with wine sauce. Tlme.—About 1 hour. Average Cost, rod. to 1s. Sufficient for 6 or 7 persons. I816.—COCOANUT PUDDING. Ingredients.—-4 ozs. of grated cocoanut, 1 oz. of butter, I 02. of castor sugar, 1 oz. of cakecrumbs, 4 whites of eggs, 3 yolks of eggs, 1} a pint of milk, 1- of a pint of cream, 1 teaspoonful of vanilla essence, paste. 3 Method.—Simmer the cocoanut in the milk until tender, and allow it to become quite cold. Cream the butter and sugar together until quite smooth, stir in the yolks of eggs separately, add the cakecrumbs, cream, vanilla, and the prepared cocoanut and milk. Whisk the whites of eggs to a stifi iroth, stir them lightly into the rest of the ingredients, and pour the mixture into a piedish, the edges of which must be previ- ously lined and decorated with paste (see Apple Amber, No. 1676 ). Bake in a moderate oven until the mixture is set, then pile on the remaining two whites of eggs, previously stifiiy-whisked, replace in the oven until the mé'ringue hardens and acquires a little colour, then serve. Tlme.--2 hours. Average Cost, IS. 6d. Sutilclent for 6or 7 persons. 1817.—COLLEGE PUDDIN GS. Ingredients.—4 ozs. of breadcrumbs, 4 ozs. of finely-chopped suet, 2 ozs. each of currants and sultanas, cleaned and picked, 2 ozs. of sugar, 2 eggs, a good pinch each of grated nutmeg, ground cloves, ground cinnamon, and salt, 1} a teaspoonful of baking-powder. Method.--Mix all the dry ingredients together, add the eggs, previ- ously well-beaten, and stir until thoroughly mixed. Put the mixture into well-buttered dariol moulds, and either bake for about 2 5 minutes or steam 35 minutes. Serve with a good wine or brandy sauce. Tlme.--About 1 hour. Average Cost, 8d. to 9d. Sumelent for6 or 7 persons. RECIPES FOR PUDDINGS 941 I818.--COLLEGE PUDDINGS. (Another Method.) Ingredients-P} a pint of breadcrumbs, 3 ozs. of finely-chopped suet, 2 ozs. of sugar, 2 023. of currants, cleaned and picked, I oz. of finely- shredded candied peel, 2 eggs, a pinch each of nutmeg and salt, a table- spoonful of brandy, ii liked. Method.--Mix the breadcrumbs, suet, sugar, currants, peel, salt and nutmeg together. ,Beat the eggs well, add to them the brandy, strain into the rest of the ingredients, and stir until thoroughly mixed. Cover the basin, and let the mixture stand for at least I hour for the bread to soak; then form into round or cork-shaped pieces, try very gently in hot butter or fat, in a sauté pan, turning them frequently. Drain well, and serve as hot as possible with good wine sauce. Tlme.—2 hours. Average Cost, from 8d. to 9d. Sutilcient for 7 or 8 persons. I819.—CORN PUDDING. Ingredients.-—3 tablespoonfuls of Indian meal, I tablespoonful of castor sugar, 1- of a teaspoonful of finely-grated lemon-rind, 3 eggs, I pint of milk. Method.-—Mix the meal with a little cold milk, boil up the remainder, add the meal, Sugar, and lemon-rind, stir and cook gently for a few _minutes. When cool, add the well-beaten eggs, half fill well-buttered lClups with the mixture, and bake in a moderately hot oven for i an out. Tlme.--I hour. Average Cost, 8d. Sufficient for 5 or 6 persons. I8zo.-—CORNFLOUR PUDDING. Ingredients.-—I pint of milk, 2 tablespoonfuls of cornfiour, I table- fpoonful of castor sugar, 2 eggs, a pinch of salt, the grated rind of 1} a emon. Method.--Mix the cornflour smoothly with a little milk, boil the remainder, and add to it the cornflour, stirring all the time. Return to the saucepan, and boil gently until it thickens, then cool slightly, Add the sugar, yolks of eggs, salt and lemon-rind, and stir for 2 or 3 minutes by the side of the fire. Whisk the whites to a stifi froth, lightly add them to the rest of the ingredients, pour into a buttered piedish, and bake slowly for i an hour. Tlme.—-About 40 minutes. Average Cost, 5d. to 6d. Sufficient for 4 or 5 persons. 1821.—-—COTTAGE PUDDING. Ingredients.—-—8 02s. of flour, 4 ozs. oi finely-chopped suet, 4 ozs. oi raisins, stoned and halved, 4 ozs. of sugar, I egg, 3 or 4 tablespoonfuls 94¢ HOUSEHOLD MANAGEMENT 0t milk, i a teaspoonful oi Cream of tartar, i of a teaSpoonful of can bonate of soda, salt. Method.—Mix the fionr, suet, raisins, sugar, cream of tartar, and a good pinch of salt together. Dissolve the soda in the milk, add it to the well-beaten egg, mix well, and stir into the dry ingredients. The mixture must be rather stifi, but, at the Same time, thoroughly moist- ened. Turn into a greased Yorkshire pudding-tin, and bake in a moderate oven. from 30 to 40 minutes. Cut the pudding into squareS, and serve. Tlme.--About 1 hour. Average Cost, 7d. Sunlclent fork or 6 persons. fizz—CRANBERRY PUDDING. (See Apple Pudding, Boiled, No. 1763, and Damson Pudding, No. 1832.) 1823.—CRDQUETS 0F RICE. (Fr.—-- Croquettes de 0 Ingredientsw-‘a ozs. bi Carolina rice, 2 ozs. oi caster sugar, } an oz. of butter, lemon-rind, about 1} pints of milk, 2 yolks of eggs, I whole egg, breadcrumbs, trying-tat, salt. Bismuth—Wash and drain the rice, put it into a. stewpan with 1 pint of milk, a good pinch of salt, a little thin lemon-rind, and cook until the rice is tender, adding more milk as required. When done, take out the lemon-rind, add the sugar, and the yolks of eggs, stir over the fire until sufficiently cooked, then spread the mixture on a plate. When ready, form into pear or cork shapes, coat with egg and breadcrumbs, and try in hot fat until lightly bro wned. Drain well, dredge with eastor sugar, and serve with a fruit syrup or suitable sweet sauce. Tlme.-*-About 1} hours. Average Cost, 9d. Suincient for 6 or 7 persons. ISZ4.--CR_YSTAL PALACE PUDDING. lngredlents.—1 heaped up dessertspoonful of cornfiour, i» an oz. of gelatine or isinglass, 1} a pint of cream, 1} of a pint of milk, sugar and vanilla to taste, 2 yolks of eggs, glacé cherries. Method.—Soak the gelatine or isinglass in a little water, heat up the cream, and strain in the dissolved gelatine. Blend the Cornflour smoothly with the milk, mix it. with the cream, and sweeten to taste. Stir and boil gently for 10 minutes, let the preparation cool slightly, then add the yolks of eggs and a few drops of vanilla essence. Stir until on the point of setting, then turn into small moulds previously decorated with glacé cherries. When firm, tum out, dishl tip, and. serve. Timer—1} hours. Average Cost, 1s. 6d. to 13. 8d. Sutlleient ior 4 or 5 persons. RECIPES FOR PUDDINGS 943 I825.——CUMBERLAND PUDDING. Ingredients—6 ozs. of flour, 4 ozs. of finely-chopped suet, 6 ozs. of coarsely-chopped apple, 4 ozs.. of currants cleaned, 3 eggs, salt and nutmeg to taste, Method.--Beat the eggs well, mix them with the other ingredients, and turn the whole into a buttered basin. Steam for 2% hours, or boil for 2 hours, then gerve with, wine sauce. 'l‘lme.-~From 2 to 2} hours. Average Cost, 9d. to rod. Sufficient for 4 or 5 persons. I826.-*-CURATE’S PUDDING. Ingredients.-6 tables oniuls of mashed potato, 4 ozs. of sugar, 2 ozs. of butter, 2 eggs, 1 lemon, 2 or 3 tablespoonfuls of milk, 1 salt- spoonful of salt. , Method.—Cream the butter and sugar together until thick and smooth, add the eggs, and beat well. Now stir in the potato, the juice and grated rind of the lemon, salt, and a little milk, and when well mixed pour into a greased piedish. Bake from 30 to 35 minutes in a moderate oven. Tlme.-About 1 hour. Average Cost, 8d. or 9d. Sufilclent for 4 or 5 persons. I827.—CURRANT PUDDING, BOILED. Ingredientsv-w} a lb. of currants cleaned, i a lb. of suet finely-chopped, I lb. of flour, milk, lemon, butter, sugar. Method.—Mix the dry ingredients together, and add sufficient milk to form a stifi batter. Turn the mixture into a floured cloth, boil gently for 2} hours, and serve with acut lemon, fresh butter and sugar. For directions for making a pudding of fresh fruit, sea Apple Pudding, Boiled, and Damson Pudding. Time.--To boil the pudding, about 3 hours. Average Cost. ls. Sulllclent for 7 or 8 persons. I828.-—CUSTARD PUDDING, BAKED. Ingredients—j a pint of milk, ! dessertspooniul oi loaf or castor sugar, 2 eggs. Method.-Beat the eggs, add to them the sugar and milk, and stir until the sugar is dissolved. Strain into abuttered piedish, and. bake in a slow oven until set (about 30 minutes). When the oven is too hot the dish should be placed in a. tin of water, to prevent the custard baking too quickly (see Notes on Puddings, p. 915). Timer-About 40 minutes. Average Cost, 31d. Sufilclent for i or 2 persons. 944 HOUSEHOLD MANAGEMENT 1829.--CUSTARD PUDDING, BAKED. (Another way.) Ingredients.--1 pint of milk, 1 tablespoonful of sugar, I teaspoonful of flour, } an oz. of butter, 2 eggs, lemon-rind, bay-leaf or laurel-leaf for fiavouring, a pinch of salt, a pinch of nutmeg. Method.—-Simmer the milk with the flavouring ingredient for about 20 minutes, then remove the lemon-rind er whatever has been used, and put in the butter and sugar. Mix the flour smoothly with a little cold milk or water, pour it into the stewpan, stir until it boils, cook for 5 minutes, then cool a little. Beat the eggs, add them to the rest of the ingredients, pour into a buttered piedish, and bake in a slow oven for about 40 minutes, or until set. Tlme.---1} hours. Average Cost, 6d. Sumclent for 3 or4persons. I83o.—-—CUSTARD PUDDING, STEAMED. Ingredients.—} a pint of milk, 1 dessertspoonful of caster sugar, 3 eggs, a few drops of essence of vanilla or other flavouring. Method.—Beat the eggs, add the sugar, milk and vanilla essence, stir until the sugar isdissolved, then pour the mixture into a buttered basin, and steam VERY GENTLY for §~ an hour. Serve with wine sauce. A very nice pudding may be made with the same quantity of milk, halt the quantity of sugar, and 1 egg, but it must be served in the basin. Time—About 40 minutes. Average Cost, 5d. Sumelent for 2 or 3 persons. r83r.--CUSTARD PIE. Ingredients.—~r quart of milk, I. tablespoonful of sugar (or to taste), I level tablespoonful of cernflour, 3 eggs, the rind of i a lemon, or other flavouring, salt, paste No. 1668, or 1669. Method.-—Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon-rind for about 20 minutes, then remove the lemon-rind and add the milk to the cornflour, stirring all the time, Replace in the stewpan, stir and cook for 2 or 3 minutes, add the sugar and a pinch of salt, and allow the miXture to cool slightly. Meanwhile beat the eggs, and add them to the rest of the ingredients. Line 2 deep dishes or 12 deep patty-pans with paste, pour in the custard, and bake in a moderately hot oven until the paste is sufficiently cooked and the custard set. If the oven has not a good bottom heat the paste should be partially baked before putting in the custard (see Cherry Tartlets, No. 1685). 'l'lme.--From 11- to If hours, Average (post, 19., sufficient for 8 9r 9 PerSQnSr RECIPES FOR PUDDINGS 945 I832.——-DAMSON PUDDING. lngrcdients.-—Suet crust, No. I670 or I671, 1* pints of damsons, 2 tablespoonfuls of brown sugar, or to taste. Method.--Line the basin as directed for Apple Pudding, No. I763. Half fill it with fruit, add the sugar, and then the remainder of the fruit. Put on the cover, carefully seal the edges, and if the pudding is to be boiled, tie on a scalded well-floured cloth; if steamed, cover it with a sheet of greased paper. Cook from 2} to 3 hours. Time.--From 3 to 3} hours. Average Cost, 7d. to 8d. Sufficient for 6 or 7 persons. I833.——DANISH PUDDING. (Fr.—-—Pouding Danoise.) Ingredients.--I breakfastcupful of tapioca, I breakfastcupful of red currant jelly, salt and castor sugar to taste, 3 pints of water. Method.--Soak the tapioca in the water for at least 12 hours, then turn it into a double saucepan, cook for 15- hours, and add salt and sugar to taste. Stir in the jelly, and, when well mixed, turn the pre- paration into a mould, and put aside until set. Serve with whipped cream. Tlme.--To ceck the tapioca, i of an hour. Average Cost, Is. Sufficient for 4 or 5 persons. I834.—-—DATE PUDDING. (Fr.-—Pouding aux Dattes.) Ingredients—i a lb. of stoned and chopped dates, i a lb. of finely- chopped suet, I lb. of flour, } of a teaspoonful of salt, milk or water. Method.--Mix the dry ingredients well together, add sufficient milk or water to moisten them slightly, and turn the mixture into a well- greased basin. Steam or boil from 2} to 3 hours, or form the mixture into a roly-poly, enclose it in a cloth, and boil gently for 11- hours. 'l‘fme.—From 2 to 3* hours. Average Cost, 8d. Sufficient for 7 or 8 Persons. 1835.--DELHI PUDDING. lngredients.-r lb. of flour, to ozs. of finely-chopped suet, I tea-l spoonful of baking-powder, 1} a lb. of raisins, 4 or 5 apples, the grated rind of t lemon, 2 or 3 tablespoonfuls of brown sugar, nutmeg, Salt. Method.--Stone and halve the raisins, pare, core and slice the apples. Mix the flour, suet, baking-powder, a good pinch of salt, add a little cold water and make into a smooth stifi paste. Divide it into 2 equal portions; with one line the basin, from the other portiOn cut off sufiicient to form the lid, and roll the remainder out thinly. Put a layer of apple 946 HOUSEHOLD MANAGEMENT in the basin, add a few raisins, and sprinkle with sugar,lemon-rind and nutmeg, previously well mixed together. From the rolled out paste cut a round large enough to rather more than cover the fruit in the basin, moisten the edges of it with water, and join them carefully to the paste lining the basin. N ow put in another layer of apple, add raisins, sprinkle with sugar, etc., and cover with pastry as before. Repeat until the basin is full, then cover with a greased paper, and steam for 3 hours. Time.—About 4 hours. Average Cost, from rs. ad. to is.4d. Sufficient for 7 or 8 persons. I836.-—DEVONSHIRE RUM PUDDING. Ingredients.—Cold plum pudding cut into strips, milk, allowing r pint to r tablespoonful of bornflour, 1 egg, 1 level tablespoonful of castor sugar, and a good glass of rum. Method.-Butter a piedish, and fill it with strips of plum pudding crossed lattice fashion. Mix the cornfiour smoothly with a little milk, boil up the remainder, add the blended cornfiour, and cook gently for 3 minutes. Stir in the sugar, beat and add the eggs, and put in the rum. Pour the sauce over the plum pudding, bake gently for about Q an hour, then serve. If preferred, the pudding may be steamed for 2 hours in a basin. Tlme.—About§ an hour. Average Cost, 1s. 9d. to 2s. Sufficient for 6 persons. 1837.—-DRESDEN PUDDING. (Fra-LPouding a la Dresde.) Ingredients.--2 ozs. of flour, 2 ozs. of sugar, 2 ozs. of crumbled brown bread, :1» ozs. of butter, 2 tablespoonfuls of desiccated cocoanut, } a teaspoonful of ground cinnamon, the grated rind of 1} a lemon, { of a pint of milk, 1 dessertspoonful of Curacoa, 3 eggs. Method.—Melt the butter in a stewpan, stir in the flour, cook for 2 or 3 minutes, then add I} a gill of water and } of the milk, bring to boiling point, stirring meanwhile, and simmer gently for 5 minutes, Heat the remainder of the milk, and pour it over the cocoanut, add the brown bread, previously passed through a fine sieve, sugar and lemon- rind , cover, and let it stand for 10 minutes. Meanwhile add the yolks of the eggs to the contents of the stewpan, stir until they thicken, then put in the cocoanut preparation, add the cinnamon and Curacoa, and lastly the stifily-whisked whites of eggs. Turn into a well-buttered mould or soufilé tin, bake in a moderate oven for about 1 hour, and serve with a suitable sweet sauce or fruit syrup. Timer-About 1} hours. Average Cost, 1:. 3d. Sufficient for 4 or 5 persons. RECIPES FOR "PUDDINGS 947 O I838.--—DUCHESS PUDDING. (Fr.--Pouding a la Duchesse.) lngredleniS.-—-2 ozs. of butter, 2 ozs. of caster sugar, 2 02s. of macas roons, 1 an 62. of pistachios, 3 tablespoonfuls of orange marmalade, I level teaspoonful of ground rice, 3 eggs. Method.—-Blanch, peel and chop the pistachios coarsely, and crush the macaroons. Work the butter and sugar together until thick and creamy, then beat in the yolks of the eggs, and add the macaroons and marmalade. Whisk the whites of the eggs to a stiff froth, add lightly the ground rice and, half the pistachios, then stir the whole carefully into the mixture. ave ready a well-buttered souffle-mould, sprinkle the remainder of the pistachios on the bottom and sides, pour in the preparation, and steam slowly for about I} hours. Serve with suitable sauce. r Tlme.—From I! to 2 hours. persons. I839.——DUMPLINGS. No. 1915.) I840.-“-EMPRESS PUDDING. (Fr.-~Pouding a l’Imperatrice.) lngredlents.--I quart of milk, 4 ozs. of rice, 2 ozs. of butter, I table- Spoonful of sugar, paste Dr paste trimmings, jam or stewed fruit, salt. Method.——Simmer the rice in the milk until tender and fairly dry, then add the butter, sugar, and a good pinch of salt. Line the edge of the piedish with paste, ~then spread a thin layer of rice on the bottom of the dish, and cover thickly with jam or stewed fruit. Repeat until the dish is full, letting the top layer be of rice. Bake in a moderate oven for about 1} an hour, and serve with boiled custard sauce N05 3 32. Tlme.--About 2 hours. Average Cost, 1s. 3d. to Is. 6d. for 6 or 7 persons. 184I.—~*EVE’S PUDDING. lngredlents.—3 ozs. of butter, 3 ozs. of castor sugar, 3 ozs. of flour, 8 eggs, almond or vanilla essence. Method.-—Beat the butter and sugar until thick and creamy, add the yolks of eggs, and stir in the flour. Whisk the whites stifily, stir them lightly in, and flavour to taste, Have ready some well-buttered dariols or small cups, fill them three-quarters full with the mixture, and bake in a tnbderately hot oven irom 2 5 to 30 minutes. TlmeF-I hour. Average Cost, 7d. to 8d. Sufllelent tor 6 persons. Average Cost, Is. Sutllclent for 4 or 5 (See Note to Suet Pudding, Sumclent 948 HOUSEHOLD MANAGEMENT I842.—EXETER PUDDING. Ingredients.—-5 ozs. of breadcrumbs, 2 sponge cakes sliced, I oz. of ratafias, 3} ozs. of suet finely-chopped, 2 ozs. of sago, 3 ozs. of moist sugar, 4 small or 3 large eggs, I wineglassful of rum, 2 or 3 tablespoon- fuls of cream or milk, } a teaspoonful of grated lemon-rind, jam, sauce. Method.--Mix all the ingredients, except the ratafias, sponge cake, and jam, well together. Coat a well-buttered mould or basin lightly with breadcrumbs, and cover the bottom with ratafias. Add a layer of the mixture, cover with slices of sponge cake, spread thickly with jam, and on the top place a few ratafias. Repeat until all the materials are used, taking care that the mixture forms the top layer. Bake gently for 1 hour, and serve with a sauce made of 3 tablespoonfuls 0f black-currant jelly, a glass of sherry and a little water, and boiled up. Tlme.—-I} hours. Average Cost, from :5. 9d. to 2s. Sumclent for 5 or 6 persons. I843.-—FIG PUDDING. (Fr.--Pouding aux Figues.) Ingredients.—8 ozs. of dried figs, 6 02s. of finely-chopped suet, 4 02A. of breadcrumbs, 4 ozs. of flour, 4 ozs. of sugar, } a pint of milk, 2 eggs, a good pinch of salt, a good pinch of nutmeg. Method.—Chop the figs finely, add to them the rest of the dry in- gredients, and mix well Beat the eggs, add the milk, pour into the mixture, and stir well. Turn into a greased basin, and steam for 2} hours. Serve with a suitable sweet sauce. Tlme.--About 3 hours. Average Cost, Iod. Sumeient for 6 or 7 persons. I844.—FIG PUDDING. (Another Method.) Ingredients.--8 ozs. of dried figs, finely-chopped, 6 ozs. of flour, 3 ozs. of finely-chopped suet, a good pinch of salt. Method.--Mix the flour, suet and salt together, and add enough cold water to form a stifi paste. Roll out to a suitable thickness, cover with the chopped figs, moisten the edges with water, roll up, and make the ends secure. Scald and flour a pudding-cloth, put in the roll, tie the cloth at each end, put the pudding into boiling water, and boil about 1} hours. Nm—A little moist sugar may be added, if liked. Tlme.—From 2 to 2} hours. Average Cost, about 7d. Sumelent for 5 or 6 persons. r845.—FINGER PUDDING. Ingredients.-I oz. 0! Savoy or finger biscuits crushed, 1} ozs. of butter, 3 ozs. of castor sugar, 3 ozs. of ground almonds, 4 eggs, 1» of a teaspoon- RECIPES FOR PUDDINGS 949 .ful of grated lemon-rind, i of a teaspoonful of ground cinnamon, a good pinch of ground cloves. Method.-—-Stir the sugar and yolks of eggs together until smooth and creamy, add the almonds, lemon-rind, cinnamon, cloves, the butter melted, and the crushed biscuits. Whisk the whites stiftly, stir them lightly in, and turn the mixture into a well-buttered mould. Steam gently for about I hour, and serve with a suitable sauce. Tlme.-—About I} hours. Average Cost, rod. to Is. Sufficient for 4 or 5 persons. 1846.—-—FOREST PUDDING. lngredfents.-3 stale sponge cakes, 2 eggs, jam, { of a pint of milk, the grated rind of i a lemon or other flavouring, sugar. Method.—Slice the sponge cakes thinly, spread half of them with jam, cover with the remainder, and place the sandwiches in a buttered piedish, which they should half fill. Beat the eggs well, add the milk and flavouring, and sweeten to taste. Pour the custard into the pie- dish, cover, and let it stand for I hour, then bake slowly from 30 to 35 minutes. Serve hot. Time.--About I} hours. Average Cost, Iod. Sufficient for 4 or 5 Persons. I847.—-FRENCH PANCAKES. (FL—Crepes a la Francaise.) lngredients.—2 ozs. of flour, 2 ozs. of butter, 2 ozs. of castor sugar, about 4 tablespoonfuls of jam, 2 eggs, I} a pint of milk. Methodw-Heat the milk in a stewpan. Cream the butter and sugar together until smooth, beat in the eggs, and stir in the flour lightly. Now add the warm milk, which will slightly curdle the mixture, beat well, then cover and let it stand for I hour. Have ready 6 buttered plates or large saucers, put an equal quantity of batter into each, bake quickly until the batter rises, then more slowly for about 10 minutes. Spread 5 of them with jam, which should be warm, place them on the top of each other, cover with the plain pancake, and dredge well with Castor sugar. Serve quickly. Tiara—About I } hours. Average Cost, 8d. Sufficient for 5 or 6 Persons. I848.-—FRESH PLUM PUDDING. (See Damson Pudding, No. I832.) I849.-—FRIAR’S OMELET. IngredientsH-4 sour cooking apples, 2 ozs. of breadcrumbs, 2 ozs. of sugar, I 02. of butter, I egg, } a lemon. 950 HOUSEHOLD MANAGEMENT Methode-Paré, core and slice the apples, stew them with the sugar, butter, grated rind and juice of the lemon until tender, then stir in the well-beaten egg. Put half the breadcrumbs at the bottom of a. buttered piedish, pour in the apple mixture, and cover with the rest of the bread- crumbs. Add a few bits of butter, and bake for 15 minutes in a modem- ate Oven. Timer—About 45 minutes. Average Cost, 6d. Suillclent for 2 or 3 persons. 1850.—GENEVA PUDDING. (Fr.--Pouding 5. la Genévoise.) Ingredients.—-2 lbs. of sour cooking apples, 3 ozs. of rice, I oz. of butter, sugar, about 1} pints of milk, 1; of a teaspoonful of ground cinnamon, salt. Method.—-Wa5h and drain the rice, place it in a stewpan with 1 pint of milk and a good pinch of salt, cook until tender, adding more milk as required, and sweeten to taste. While the rice is cooking, pare, core and slice the apples, place them with the butter, cinnamon, and a good tablespoonful of sugar in a jar, stand the jar in a saucepan half full of boiling water, cook until tender, then rub through a fine sieve. Butter a fireproof china soufiié dish, arrange the rice and apple purée in alternate layers, letting rice form the bottom and top layers, and bake in a moderate oven from 3 5 to 40 minutes. Time.--About 1} hours. Average Cost, 11d. Sufficient for 6 or 7 persons. I851.—GERMAN RICE PUDDING. (Fr.~—Pouding de Riz a l’Allemagne.) Ingredients.--2 ozs. of ground rice, 2 ozs. of butter, 1} ozs. of sugar, or to taste, 1} a pint of milk, 3 eggs, the grated rind of 1 lemon, paste, salt. t Method.--Line and decorate the piedish with the paste, as directed in the recipe for Apple Amber, No. 1676. Bring the milk to boiling point, add the sugar, butter, lemon-rind, and a good pinch of salt, sprinkle in the rice, stir until it boils, and cook gently for about 20 minutes, stirring frequently. Let it cool a little, then add the yolks of eggs and 1 white stimy-whisked. Pour the mixture into the pre- pared piedish, bake in a moderate oven for about 30 minutes, or until set. Meanwhile whisk the remaining two whites of eggs stifiiy, and now pile them on the pudding, and dredge liberally with castor sugar. Replace in the oven until the méringue hardens and acquires a little colour, then serve hot. Time.--About 1} hours. Average Cost, rod. to re. Sufficient for 5 or 6 persons. RECIPES FOR PUDDINGS 951 I852.-—GINGER PUDDING. (Fr.-~—Pouding au Gin- gembre.) Ingredients.—-12 ozs. of flour, 12 ozs. of golden syrup, 6 ozs. of finely- chopped suet, I teaspoonful of ground ginger, I teaspmniurof baking- powder, 1' of a pint of milk, salt. Method.-—Mix the flour, suet, ginger, baking-powder, and a good pinch of salt well together. Stir in the treacle and milk, turn the mixture into a. well-greased basin, and cover with a greased paper. Steam for about 2 hours, and serve with custard or cornflour sauce, or sweet melted butter. Time—2; hours. Average Cost, 8d. Sumclent for 6 or 7 persons. I853.-—~GINGERBREAD PUDDING. Ingredientsfl 9. lb. of flour, } of 0. lb. of finely-chopped suet, i a lb. of golden syrup, I egg, I teaspoonful of baking-powder, I teaspoonful of ground ginger, { of a pint of milk, salt. Method.-Mix the flour, suet ginger, baking-powder, and a good pinch of salt well together. Add the milk, treacle and well-beaten egg, mix thoroughly, then turn into a well-greased mould or basin, and steam from 2% to 3 hours. Serve with a suitable sauce. Timer—3 to 3} hours. Average Cost, 7d. Sumclent for 5 or 6 persons. I854.—-GOLDEN PUDDING. (Fr.+—-Pouding Dore.) Ingredients.--4 ozs. of breadcrumbs, 4 ozs. of finely-chopped suet, 4 ozs. of marmalade, 2 ozs. of sugar, 2 eggs, milk, salt. Method.—Mix the breadcrumbs, suet, sugar, and a good pinch oi salt well together. Beat the eggs well, add the marmalade and milk, stir into the dry ingredients, and when well mixed turn into a greased mould or basin. Cover with a greased paper, steam from 2 l0 21- Mum. and serve with cornflour, marmalade, or other suitable sauce. Tiara—From 2} to 2} hours. Average Cost, 8d. Sumclent for 4 or 5 persons. I855.—GOOSEBERRY PUDDING, BAKED. Ingredients.--I} pints of gooseberries, 1} a pint of breadcrumbs, 2 ozs. of sugar, or to taste, 11- ozs. of butter, 3 eggs, paste No. I667, or I668. Method.—Cut oil the tops and tails of the gooseberries, cook them until tender in a jar placed in a saucepan containing boiling water, then rub through a fine sieve. Add to the gooseberry purée the bread- crumbs, butter, sugar, and the eggs well beaten. Have ready a piedish with the edge lined with paste, pour in the preparation, bake for about 40 minutes, or until set, then dredge well with castor sugar, and serve hot. Tiara—About 2 hours. Average Cost, 18. Sumclent for 4 or 5 persons. 95¢ HOUSEHOLD MANAGEMENT I856.+-GOOSEBERRY PUDDING, BOILED. (See Damson Pudding, No. 1832.) I857.—GREENGAGE PUDDING. (See Damson Pudding, No. 1832.) I858.—GROUND RICE PUDDING. (Fr.-—Pouding au Riz.) IngredientsA-g ozs. 0f ground rice, t tablespoonful of sugar, or to taste, I 02. of butter, 2 eggs, I pint of milk, bay-leaf, vanilla or other fiavouring. Method.—Boi1 the milk, sprinkle in the ground rice, simmer gently for 20 minutes, then stir in the sugar, butter and eggs. If bay-leaf or vanilla pod is the flavouring ingredient, it should be cooked in the milk; if essence is used, it is better to add it just beiore baking the mix- ture. Turn into a buttered piedish, and bake gently for about } an houn Time.—About i hour. Average Cost, 6d. Sumclent for 3 or 4 persons. r859.--HAMPSHIRE PUDDING. Ingredients.— 3 ozs. of castor—sugar, 3 ozs. of butter warmed, 3 yolks of eggs, 2 whites of eggs, jam, puff-paste. Methodw-w-Line a deep plate with the paste, and cover the bottom with a good layer of jam. Beat the eggs well, add the butter and sugar gradually, and whisk briskly until thick. Pour the mixture over the jam, and bake in a moderately-hot oven for about } hour. Serve either hot or cold. Tlme.—About I hour. Average Cost, 18. Sulllelent for 6 or 8 persons. r860.--HASTY PUDDING. (Fr.-Pouding a la Minute.) Ingredients.'—Milk, sugar, flour, sago or tapioca, salt. Method.—-Boil up the milk ; with the left hand sprinkle in sufficient flour, sago or. tapioca to thicken the milk, stirring briskly mean- while. Add a little salt and sugar to taste, stir and cook ior about 10 minutes, and serve with cream and sugar, jam or treacle. Tlme.—-About 20 minutes. Average Cost, 2d. per person. I86I.——HONEY PUDDING. (Fr.——Pouding au Miel.) Ingredients.—-4 ozs. of honey, 6 ozs. of breadcrumbs, I oz. of butter, I oz. of fiorador, 2 eggs, the grated rind of } a lemon, } a teaspoonful of ground ginger, I gill of milk. Method.—Cook the florador in the milk for 10 minutes, then pour the preparation over the breadcrumbs, add the honey, lemon-rind, ginger, RECIPES FOR PUDDINGS 953 warmed butter, and the yolks of the eggs, and beat well. Whisk the whites stimy, stir them lightly into the rest of the ingredients, and turn the mixture into a well-buttered plain mould. Steam gently from Ii- to 2 hours, and serve with a suitable sauce. Time.—About 2 hours. Average Cost, 9d. Sufficient for 5 or 6 persons. I 862.-—HUNTER PUDDING. (F 1'.+--Pouding Chasseur.) lngredients.-—12 ozs. of flour, 4 ozs. of finely-chopped suet, 6 ozs. oi raisins stoned and halved, 3 ozs. of sugar, I teaspoonful of baking- powder, 1- of a pint of milk or water, salt. Method.—-Add the suet, raisins, sugar, baking-powder, and a good pinch of salt to the flour, mix well, and stir in the milk or water. Shape the mixture into I large or 2 small rolls, tie in pudding cloths, and boil for about 2 hours. If preferred, the mixture may be made more moist and steamed in a basin. “mew-From 2} to 3 hours. Average Cost, 7d. Sufficient for 6 or 7 persons. I863.~—ITALIAN PUDDING. (Fr.—Pouding a l'Italienne.) Ingredientsa-e-I oz. of crumbled cake, I or. of breadcrumbs, 6 macae roons pounded, I oz. of shredded candied peel, 3 an oz. of sultanas, } an oz. ot pistachios shredded, the yolks of 5 eggs and the whites of 2 eggs, I tablespoonful of rum or brandy, Method.—-Mix all the ingredients well together, turn the mixture into a well-buttered mould, and steam gently from I to I } hours. Serve with custard sauce No. 332. Time.--From I} to 2} hours. Average Cost, 15. 3d. Sufficient for 5 or 6 persons. I864.--—ITALIAN PUDDING. (Another Recipe.) Ingredients—TI lb. of apples sliced, 4} a lb. of dates stoned, i a lb. of raisins stoned, 2 ozs. of mixed peel shredded, 2 ozs. of Savoy or other plain cake-crumbs, 2 eggs, 3 of a pint of milk, sugar, nutmeg. Method.-—Make a custard of the eggs and milk, stir in the cake- crumbs, and sweeten to taste. Mix the dates, raisins, and peel together, and add a little nutmeg. Place the apple at the bottom of a piedish, add the mixed fruit, and pour in the custard. Bake in a rather cool oven for i of an hour, and serve either hot or cold. Time.-—Abou‘; I} hours, Average Cost, about Is. 2d. Sufficient for 5 or 6 persons. 954 HOUSEHOLD MANAGEMENT 1865.-]ENNY LIND PUDDING. lngredlents.-- 3 or 4 stale sponge cakes, 3 or 4 cocoanut cakes, 12 rata- fias, 2 eggs, 1 pint of milk, sugar, I tablespoonful of desiccated cocoa? nut. Method.—Slice the sponge cakes, and place them in a buttered pie- dish interspersed with the cocoanut cakes and ratafias. Simmer the cocoanut in the milk for 20 minutes, cool slightly, add the eggs and sugar to taste, and stir by the side of the fire for a few minutes. Pout the custard into the piedish, bake gently until set, then serve either hot or cold. Tlme.---About 50 minutes. Average Cost, Is. to 1s. 3d. Sufilclent for 5 or 6 persons. 1866.——KAISER PUDDING. (Fr.-—Pouding a l’Em- pereur.) Ingredients.—-2 ozs. of ground almonds, sugar to taste, 3 eggs, 1» a pint of cream, 1 dessertspooniul of orange-j uice, blanched almonds, shredded candied peel. Method.—Separate and beat the yolk of the eggs, add 1 tablespoonful oi casth sugar, the ground almonds, and the cream gradually, Whisk the whites stifily, stir them lightly in, and add more sugar if necessary. Have ready a mould well buttered and lightly covered with shredded almonds and candied peel, then pour in the mixture» Steam gently ior 1} hours, and serve with a suitable sauce. Tlme.-—2 hours. Average Cost, 1s. 9d. Sufilcient for 4 or 5 persons. 1867.--LEMON PUDDING, BAKED. (Fr.-—Pouding au citron.) Ingredients—2 lemons, 3 ozs. of caster sugar, 2 ozs. of cakecrumbs, 3 1eggs, 1 gill of cream or milk, paste No. 1667, or 1668. Method.—Cream the sugar and the yolks of the eggs together until thick and white, add the juice of the lemons, the rinds grated, the cream or milk', cakecrumbs, and lastly the Btifily-whisked whites of eggs. Have ready a piedish with the edges lined and decorated with paste (see Apple Amber), pour in the preparation, and bake in a moderate oven for about i an hour, or until set. Sprinkle the surface liberally with castor sugar, and serve hot. Tlme.-About 1 hour. Average Cost, ts. 3d. Sumclent tors or6 persons. I868.—-LEMON PUDDING, BAKED. (Another Method.) Ingredients.--2 lemons, 2 ozs. of castor sugar, 1 oz. of butter, 3 sponge cakes, 3 eggs, Q a pint of milk, paste. RECIPES FOR PUDDINGS 955 Method.-——Put the milk, butter, sugar and grated lemon-rind into a stewpan, boil up, let it infuse for about ‘I 5 minutes, then pour over the well-beaten yolks oi the eggs, stirring meanwhile. Add the crumbled Sponge cakes and lemon-juice, mix well together, and p0ur into a pie- dish, the edges of which must be previously lined and decorated with the paste (see Apple Amber). Bake in a moderate even from 36 to 35 minutes, or until the mixture is set, then cover with the stiffiy- whisked whites of eggs, and. dredge liberally with bastot sugar. Re- place in the oven until the meringue hardens and acquires a little colour. Tlme.—About I} hours. Average Cost, ls. Sumclent for 6 or 7 persons. I869.——LEMON PUDDING, BOILED. (Fr.—--Pouding au citron.) Ingredients.--8 ozs. of breadcrumbs, 2 ozs. of flour, 4 ozs. oi finely- chopped suet,4 ozs. of sugar, 2 lemons, 2 eggs, milk. Methods-Mix the breadcrumbs, flour, suet, and sugar together, add the well-beaten yolks of eggs, the lemon-juice, and the finely grated rinds, add milk gradually until a Btiff yet‘ thoroughly "moistened mixture is formed. Turn into a buttered basin and steam for about 2i» t0 3 hours. Serve with cornflour or sweet melted butter sauce. Tlme.--About 3} hours. Average Cost, 9d. Sulllclent for 6 or 7 persons. 1870.-—MACARONI OR SPAGHETTI PUDDING, Ingredients.-+-I oz. of macaroni or spaghetti, I oz. of butter, I oz. of sugar, 1 pint. of milk, 2 eggs, the grated rind of 1} a lemon or other fiavouring, salt. Method.--Break the macaroni or sparghetti into i-inch lengths, put them with a pinch of salt into the milk when boiling, and simmer until tender. Add the sugar, butter, lemon-rind, and the well- beaten yolks of the eggs, stir the mixture by the side of the fine for a few minutes, but do not let it boil. Lastly, add the stifily-whisked whites of eggs, then turn the mixture into a buttered piedish, and bake slowly from 2 5 to 30 minutes. Timon-About I} hours. Average Cost, 6d. Sufficient for 3 or 4. persons. I871m~MADEIRA PUDDING. (Fr.-—Pouding au Madere.) Ingredients—4 ozs. of bread in small dice, 2 ozs. of castor sugar, 2 eggs, } a pint of milk, I wineglassful of Madeira or sherry, I tea- spoonful of grated lemon-rind. 956 HOUSEHOLD MANAGEMENT Method.--Mix the bread, sugar and lemon-rind together in a basin. Boil the milk, pour it on the beaten eggs, stirring meanwhile, add the sherry, and pour over the dice of bread, etc. Let it soak for I5 or 20 minutes, then pour into a buttered mould, and steam gently for 2 hours. Serve with custard, or wine sauce, or jam syrup. Tl me.--About 2} hours. Average Cost, 8d. Sufficient for4 or 5 persons. I 872 .-—-MARMALADE PUDDING. Ingredients—4 ozs. of orange marmalade, 8 ozs. of breadcrumbs, 6 ozs. of finely-chopped beef suet, 2 eggs, } a teaspoonful. of baking powder, a little milk. Method.--Mix the suet, breadcrumbs, baking-powder, and a pinch of salt well together. Beat: the eggs, add the marmalade, and when well mixed stir them into the dry ingredients. Beat the mixture lightly, and if at all stifi, add a little milk. Turn into a buttered basin or mould, cover with greased paper, and steam irom 2} to 2} hours. Serve with marmalade, cornfiour, or other suitable sauce. Timer—About 3} hours. Average Cost, 8d. Sufficient for 5 or6persons. I873.--MARMALADE PUDDING, BAKED. Ingredients.--I large tablespoonful of marmalade, I dessertspoonful of flour, I dessertspoonful of breadcrumbs, 2 eggs, I} ozs. of butter, 1} ozs. of sugar, paste No. I667, or 1668. Method.—Cream the butter and sugar together until smooth, add the eggs, and beat well. Stir the marmalade, flour and breadcrumbs in lightly, and pour the mixture into a piedish, the edge of which must be previously lined as directed in the recipe for Apple Amber, No. I676. Bake in a moderately hot oven for about } an hour, then dredge well with castor sugar, and serve. “ma—From 40 to 45 minutes. Average Cost, 8d. Sufficient for 4 persons. I874.-—MARROW PUDDING. (Fr.-—Pouding a la Moélle.) Ingredients.—6 ozs. of finely-chopped beef marrow, 6 ozs. of bread» crumbs, 4 ozs. of sugar, 2 ozs. of finely-shredded mixed candied peel, 2 ozs. of glacé cherries, I tablespoonful of brandy or sherry, 3 eggs. Method.—Cream the yolks of the eggs and the sugar together until thick and smooth, add the marrow, breadcrumst peel, cherries cut into small pieces, brandy or sherry, and mix well together. Whisk the whites of the eggs to a stifi froth, and add them lightly to the rest of the ingredients. Turn the mixture into a well-buttered mould, and bake in a moderate oven for about } an hour. Serve with a suitable sauce. RECIPES FOR PUDDINGS 957 Tlme.--About I} hours. Average Cost, 18. 6d. Sufficient for 6 or 7 persons. 187 5.--MERINGUE PUDDING. (F r.--Pouding Meringue. This name may be given to any pudding covered with stiffiy-whisked whites of eggs, such as Apple Amber, Chester Pudding, Savoy Pudding and many others. I876.—MILK PUDDINGS. (See Rice Pudding Recipe, Tapioca or Sago Pudding, No, 19:7, Custard Pudding, No. I828, and Cornflour Pudding, No. 1820.) ' I877.--—MILITARY PUDDINGS. Ingredients.—} a lb. of finely-chopped suet, } a lb. of breadcrumbs, } a lb. of moist sugar, the finely-grated rind and juice of I large lemon, 2 eggs. Method—Mix all the ingredients well together, turn into well-buttered small cups, and bake in a moderate oven for 1- of an hour. Serve with a suitable sauce. If preferred, the puddings may be steamed for the same length of time. Time.-—~r hour. Average Cost, Iod. Sufficient for 8 or 9 persons. I878.-—NEWMARKET PUDDING. Ingredients.--4 or 5 sponge cakes, 2 ozs. of muscatel raisins halved, 2 ozs. of mixed peel shredded, I 02. of currants, 3 ozs. of sugar, 3 small or 2 large eggs, } a pint of milk, 2 or 3 tablespoonfuls of red currant jelly. Method—Make a custard of the eggs, sugar, and milk. Slice the sponge cakes, place them in layers in a well-buttered mould, and between the layers add raisins, peel, and currants. Pour in the custard, cover and steam gently for I hour. Warm the jelly and pour it over the pudding, just before serving. Time.—-To steam the pudding, r hour. Average Cost, about Is. 6d. Sufficient for 5 or 6 persons. I879.-—NORFOLK DUMPLINGS. lngredients.--Bread dough, boiling water, salt. Method—Let the dough rise to the same degree as when making bread, then roll it into balls about the size of a very small egg. Have ready a saucepan of slightly salted rapidly boiling water, cook the dump- lings for 6 or 7 minutes, and serve at once. They may be served with jam, treacle, butter and sugar, vinegar and sugar, or good gravy. 'f‘ime.--To cook, 6 or 7 minutes. 958 HOUSEHOLD MANAGEMENT I880.~——NOUILLE PUDDING. (Fr.--LPouding aux Nouilles.) Ingredients.--4 ozs. of nouille paste, 8 ozs. of castor sugar, 5» an oz. of butter, 1 oz. of finely-shredded mixed. candied peel, 6 eggs, I teaspoonful of vanilla essence. Method.—Roll the nouille paste out thinly, cut it into fine strips, put them into rapidly boiling salted water, to which the butter has been added, cook for 10 minutes, and drain well. Meanwhile cream the yolks of the eggs and sugar together until thick and smooth, add the peel, vanilla essence, the nouilles when sufficiently cool, and lastly the stifily-whisked whites of eggs. Turn into a. ell-buttered mould, cover with a buttered paper, and steam from r to Ii hours. Serve with a suitable sauce. Tlme.--Altogether, about 3 hours. Average Cost, is. Sufficient for 6 or 7 persons. I88I.-—0ATMEAL PUDDING. Ingredients—t tablespoonful of fine Oatmeal, I dessertspoonful of flour, :1- pints of milk, r egg, salt. Method.—eMix the oatmeal and flour smoothly with a little cold milk, boil up the remainder, and add the blended Oatmeal and flour. Stir and boil gently for 5 minutes, add salt to taste, and, when cool, put in the egg. Turn the whole into a buttered piedish, bake gently {or 20 minutes, and serve with cream and sugar, or golden syrup. Tlme.-—4o minutes. Average Cost, 4d. Sufllelent for 3 or 4 persons. I882.--OMNIBUS PUDDING. Ingredients.—3 ozs. of flour, 3 ozs. of finely-chopped suet, 3 ozs. of stoned raisins, 2 ozs. of golden syrup warmed, } of a pint of milk. Method.-—Mix all the ingredients thoroughly together, pour into a well-buttered“ basin, and steam ‘tor 2 hours. Serve with a suitable sauce. Tlme.—-2} hours. Average Cost, 41d. Sufficient for 3 or 4 persons. I883.—ORANGE PUDDING. gFr.—Pouding a l’Orange.) Ingredients—4 oranges, 3 029. of caster sugar, 3 ozs. of cakecrumbs or crumbled sponge cakes, 3 eggs, I} a pint of milk, salt, nutmeg, paste No. 2667, or 1668. Method.--Remove the rind of 1 orange in exceedingly thin strips, place them in a stewpan with the milk, and bring to boiling point. Let the preparation infuse ior about 20 minutes, then pour it over the cake crumbs, add the sugar, a pinch of salt, a sprinkling of nutmeg, the well- RECIPES FOR PUDDINGS 959 beaten eggs, and the juice of the oranges. Have readya piedish with the edges lined as directed in the recipe for Apple Amber, pour in the preparation, and bake in a moderate oven for about i an hour, Dredge with castor sUgar, and serve either hot or cold. Tlme.--About I hour. Average Cost, Iod., exclusive of the paste, Sufficient for 5 or 6 Persons. I884.~—-0XFORD PUDDING. (See Recipe for College Pudding, No. 1817.) 1885.—PARADISE PUDDING. . lngredlents.--3 ozs. of coarsely-chopped apples, 3 ozs. of sugar, 3 ozs. of currants, 4 ozs. of breadcrumbs, 3 eggs, the finely-grated rind 0t 1} a lemon, salt and nutmeg to taste, I tablespoonful of brandy. Method.--Mix all the ingredients well together, turn into a well- buttered mould or basin, and steam for 2 hours. Serve with a suitable sauce. Timer—2Q hours. Average Cost, 18. Sufficient for 4 or 5 persons. I886.---PEARS, BORDER 0F, (FL—Bordure de Poires a la Reine.) Ingredients.-2 lb. of small stewing pears, } 2. lb. of loaf sugar, 2 ozs. of caster sugar‘, 1 oz. of butter, 3 sponge cakes, 2 whole eggs, 1 yolk of egg, the grated rind of l a lemon, 5 inch of cinnamon, I gill of milk, carmine or cochineal. Method.--Peel and halve the pears, carefully remove the cores, place them in a stewpan with syrup made with the loaf sugar, a pint of water, a few drops of carmine, and cook the pears gently for about 4} an hour,or until tender. Remove the pears, reduce the syrup by rapid boiling, and re-heat the pears in it before serving. Meanwhile beat the eggs well, and add the castor sugar, lemon-rind, milk, and a few drops of cochineal. Slice the sponge cakes, place them in a well- buttered border mould, pour in the custard, and bake for about 40 minutes in the oven, in a tin containing boiling water to half the depth of the mould. When ready, turn out on to a hot dish, arrange the pears on the border,strain the syrup over them, and serve. Tlme.-—About I hour. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons. I887,-—PEARS AND RICE. (Fr.--Poires au Riz a la Marquise.) Ingredients—I tin of preserved pears, 4 ozs. of rice, 2 ozs. of castor Sugar, 1 0! an 02. of butter, about 1} pints of milk, 2 eggs, the grated rind of i a lemon, salt, Maraschino or Curacoa, if liked. 960 HOUSEHOLD MANAGEMENT Method.--Pick, wash and drain the rice, place it in a stewpan with a pint of milk, the castor sugar, lemon-rind, butter, and a good pinch of salt. Cook until tender, then stir in the yolks of the eggs, and when sufficiently cooked press the rice into a flat round mould, and invert on to a hot dish. Meanwhile strain the syrup from the pears into a stewpan, add a little liqueur, if liked, or a few drops of vanilla essence, boil rapidly until considerably reduced, then put in the pears. Allow them to remain until thoroughly heated, then arrange them in a pyramidal form on the top of the rice, add a little syrup, sprinkle with castor sugar, and cover with the stifily-whisked whites of eggs. Dredge well with castor sugar, and bake in a moderate oven until the méringue is hardened and slightly coloured. Tlme.--About I} hours. Average Cost, Is. 3d. to Is. 6d. Sufficient for 6 or 7 persons. I888.-—PLUM PUDDING, CHRISTMAS. Ingredients.—8 ozs. of moist sugar, 8 ozs. of finely-chopped suet, 8 ozs. of sultanas cleaned, 8 ozs. of raisins halved and stoned, 8 ozs. of currants washed and dried, 4 ozs. of shredded mixed candied peel, 4 ozs. of flour, 4 ozs. of breadcrumbs, 2 ozs. of almonds blanched and shredded, the grated rind of I lemon, 4 eggs, asaltspoonful of nutmeg grated, } a teaspoonful of salt, } of a pint of milk, I wineglassful of brandy. Method.--Mix all the dry ingredients together, stir in the well-beaten eggs, milk and brandy, turn the mixture into 2 well-buttered basins, steam from 5 to 6 hours. Tlme.--To cook, from 5 to 6 hours. Average Cost, 2s. 6d. Sumelent for 8 or 9 persons. 1889.—PLUM PUDDING, CHRISTMAS. (Another Method.) lugredlents.——8 ozs. of moist sugar, 6 ozs. of currants washed and dried, 6 ozs. of raisins halved and stoned, 6 ozs. of finely-chopped suet, 4 ozs. of mashed potato, 1. ozs. of grated raw carrot, 4 ozs. of brown breadcrumbs, 4 ozs. of flour, 2 ozs. of shredded candied peel, } a tea- spoonful of salt, I saltspoonful of grated nutmeg, 2 eggs, } a pint of milk. Method.—-Boil the milk, pour it over the browned breadcrumbs, and let them soak for } an hour. Mix the dry ingredients together, add the well-beaten eggs, and the milk and breadcrumbs when ready.L Turn the mixture into 2 well-buttered basins, and steam from 4 to 5 hours. Tlme.--To cook, from 4 to 5 hours. Average Cost, 1s. 4d. to 1s. 6d. Sumelent for 7 or 8 persons. RECIPES FOR PUDDINGS 961 I890.---PLUM PUDDING, CHRISTMAS. (Another Method.) Ingredients.-—5 ozs. of breadcrumbs, 4 ozs. of flour, 4 ozs. of finely- chopped suet, 4 ozs. of raisins, halved and stoned, 4 ozs. of currants, washed and dried, 4 ozs. of moist sugar, 2 ozs. of shredded candied peel, 2 ozs. of raw carrot grated, I level teaspoonful of finely-grated lemon-rind, } a saltspoonful of grated nutmeg, I good teaspoonful of baking-powder, about } of a pint of milk, 2 eggs. Method.-—Mix all the dry ingredients except the baking-powder together, add the beaten eggs and sufficient milk to thoroughly moisten the whole, then cover, and let the mixture sta'nd for I hour. When ready, stir in the baking-powder, turn into a buttered mould or basin, and boil for 6 hours, or steam for 7 hours. Serve with a suitable sauce. Time.--To cook, from 6 to 7 hours. Average Cost, 15. 3d. Sufficient for 9 or 10 persons. 189I.--PLUM PUDDING. (Pouding Anglais.) Ingredients.—-6 ozs. of flour, 6 ozs. of breadcrumbs, 6 ozs. of finely- chopped suet, 6 ozs. of moist sugar, 6 ozs. of raisins, halved and stoned, 6 ozs. of currants, washed and dried, I heaped teaspoonful of baking- powder, I saltspoonful of salt, } a saltspoonful of ground mace, } a saltspoonful of grated nutmeg, about } a pint of milk. Method.-—Mix all the dry ingredients well together, add sufficient milk to mix into a very stifi batter, and turn into a well-greased basin. Boil for 6 hours, or steam for at least 7 hours. Tlme.--To cook, from 6 to 7 hours. Average Cost, Is. Sufficient for 9 or re persons. I892.—PLUM PUDDING. (Another Method.) Ingredients.—} a lb. of flour,} a 1b. of raisins, halved and stoned, } a lb. of treacle, } of a lb. of finely-chopped suet, I heaping teaspoon. ful of baking-powder, a good pinch of nutmeg, a good pinch of salt. Method—Mix all the dry ingredients well together, then stir in the slightly warmed treacle, turn the mixture into a greased basin, and steam for 5 hours, or, if preferred, boil for 4 hours. Tlme.—-To cook, from 4 to 5 hours. Average Cost, Iod. Sufficient for 6 or 7 persons. I89 3.—-—POUND PUDDING. lngredients.—I lb. of finely-chopped suet, I lb. of currants cleaned. I lb. of raisins stoned, } a lb. of breadcrumbs, } a lb. of flour, 2 ozs. of shredded mixed peel, I teaspoonful of ground ginger, } a grated nutmeg, } a pint of milk, 4 eggs. I I 962 HOUSEHOLD MANAGEMENT Method.—-Mix all the ingredients well together, and add a little more milk if necessary. Turn into a well-buttered mould, and boil for about 31» to 4 hours. Tlme.—About 4} hours. Average Cost, 2s. 6d. Sumcient for 9 to 11 persons. I894.—-—PRIMROSE PUDDING. Ingredients.-—6 ozs. of flour dried and sieved, 4 ozs. oi caster sugar, 4 ozs. of butter, 2 large or 3 small eggs, the grated rind of i a lemon, vanilla essence. Method.-Work the butter and sugar together until thick and creamy, then stir in the eggs one at a time, and beat the mixture lightly ior about 20 minutes. Now add the lemon-rind, a good pinch of salt, a few drops of vanilla essence, and stir in the flour as lightly as possible. Steam in a well-buttered mould irom I} to 11} hours, and serve with custard, wine, vanilla, or other suitable sauce. Time—Altogether, about 2 hours. Average Cost, 9d. Sumeient for 5 or 6 persons. 1895.—QUEEN’S PUDDING. (Fr.--Pouding a la Reine.) Ingredients.—4 ozs. oi finely-chopped suet, 2 ozs. of castor sugar, 6 bananas sliced, 3 eggs, 1 breakfastcupful of whole meal, I breakfast- cupful of boiling milk. Method—Mix the suet, sugar, bananas and meal t0gether, add the milk, and cover closely. Let the preparation stand for at least 1 hour, then add the eggs and a little more milk if at all stiff, and beat well. Turn into a buttered basin, steam gently for about 1 hour, and serve with wine sauce. Tlme.-To steam the pudding, about 1 hour. Average Cost, 1s. 4d. to 18. 6d. Sumclent for 5 or 6 persons. r896.—-QUEEN OF BREAD PUDDINGS. lngredlents.--1 pint of milk, } a pint of breadcrumbs, {- of an oz. of butter, 1 oz. of caster sugar, 2 eggs, the grated rind of 1 lemon, apricot or raspberry jam. Method—Boil the milk, pour it over the breadcrumbs, add the sugar,I butter, lemon-rind, and when it has cooled a little, stir in the beaten yolks of eggs. Place the mixture in a buttered piedish, and bake for 10 minutes or until set. Now spread on a thick layer of jam, cover with the stifily-whisked whites of eggs, and dredge well with castor sugar. Return it to the oven, and bake until the meringue hardens and acquires a little colour. Tlma—About 1 hour. Average Cost, 10d. Sumcient for 5 or 6 persons. RECIPES FOR PUDDINGS 963 r897.—-RAISIN PLiDDING, BAKED. (See Cottage Pudding, No. 1821:.) 1898.--RAISIN PUDDING, BOILED. §See Baroness Pudding, No. 1780.) I899.--RASPBERRY PUDDING. (Fr.—Pouding de Framboises.) Ingredients.—Raspberry jam, 1» a lb. of breadcrumbs, {- of a lb. of castor sugar, 1- of 9. lb. of butter, 3 eggs, brown- breadcrumbs. Method.-—Cream the butter and sugar together until thick and smooth, beat in the eggs separately, and add the breadcrumbs. Have ready a well-buttered plain mould, coat it completely with brown breadcrumbs, place a layer of the preparation on the bottom, and cover it thickly with jam, taking care that it does not touch the sides of the mould. Repeat until the mould is full, letting the mixture form the top layer. Bake in a moderate oven from 1 to 1} hours, and serve with custard or other suitable sauce. TIme.--From I} to 1} hours. Average Cost, 1s. 2d. Sufilcient for 5 or 6 persons. 1900.---RHUBARB PUDDING. (See Apple Pudding, No. 1761, and Damson Pudding, No. 1832.) IgOI.-—-RICE PUDDING, BAKED. Ingredients.—1 pint of milk, 3 tablespoonfuls of rice, I} tablespoonfuls of sugar, salt, nutmeg. Method.-—Pick and wash the rice, place it in a greased piedish, add the sugar, milk, and a small pinch of salt. Sprinkle the surface lightly With nutmeg, and bake in a slow oven for about 2 hours. Tlme.—-About 2 hours. Average Cost, 3d. Sumclent for 3 or 4 persons. Note.--Skim milk, and 1} an oz. of butter, or a level tablespoonful of finely-chopped suet, may be used instead of the new milk. 1902._ch1~: MERINGUE PUDDING. Ingredients—2 ozs. of rice, 1 oz. of castor sugar, or to taste, 1 of an Oz. of butter, '1 pint of milk, 2 eggs, bay—leaf. Method.--Put the milk, rice and bay-leaf into a stewpan, and cook gently until the rice is tender. Let it cool slightly, then add the sugar, butter, and the beaten yolks of eggs. Remove the bay-leaf, put the rice preparation into a buttered piedish, cover with stifily-whisked whites of eggs, and dredge well with castor sugar. Bake in a moderate oven for another I 5 to 20 minutes, and serve hot, Tlme.--Ab0ut 1 hour. Average Cost, 6d. Sufilolent for 4 or 5 persons. 964 HOUSEHOLD MANAGEMENT 1903.-ROYAL PUDDING. (Ft—Pending Royals.) Ingredients—1 oz. of fine flour, I 02. of butter, I gill oi milk, 4 yolks of eggs, 5 whites of eggs, I dessertspoonful of castor sugar, 2 ozs. of crushed Savoy biscuits, vanilla essence. Method.—Melt the butter, stir in the flour, add the milk, and cook and stir until it leaves the sides of the stewpan clear; Cool slightly, add the sugar and vanilla, the yolks of eggs one at a time, beat well, and then stir in the biscuit crumbs. Whisk the whites stifiiy, stir them lightly in, and pour the mixture into a well-buttered soufiié mould. Cover with a buttered paper, and steam very gently for 40 minutes, or bake in a hot oven for 2 5 minutes. Serve with wine or jam sauce. Time.---To cook the souflié, from 25 to 40 minutes. Average Cost, 10d. , exclusive of the sauce. Suiiieient for 3 or 4 persons. 1904.——ROLY-POLY PUDDING. Ingredients.--8 02s. of flour, 4 ozs. of finely-chopped suet, } a teaspoon— ful of baking powder, I saltspoonful of salt, 2 to 3 tablespoonfuls of Jam. Method—Mix the flour, suet, baking-powder and salt into a stifi paste with a little cold water. Roll it out into a long piece about {- of an inch thick, spread on the jam to within I inch of the edge, and moisten the sides and far end with water. Roll up lightly, seal the edges, wrap the pudding in a scalded pudding-cloth, and secure the ends with string. Boil from I} to 2 hours, or bake in a quick oven for half that length of time. Tlme.-To prepare and boil, from 2 to 2} hours. Average Cost, 5d. Suiiicient for 4 or 5 persons. IQO5.—SAVARIN. Ingredients.--8 ozs. of flour, } an oz. of yeast, 2 ozs. of castor sugar, 3 ozs. of butter, 4 eggs, I tablespoonful of cream, a little milk, salt. Method.--Dry and sift the flour, put 2 ozs. of it into a warm basin, add a pinch of salt, and make a well in the centre. Mix the yeast smoothly with a little tepid milk, add it to the flour, work into a smooth sponge or dough, and let it stand in a warm place until it expands to twice its original size. Put the remainder of the flour into a large basin, add the sugar, warmed butter, the eggs one at a time, and a little tepid milk if required. Beat well for 10 or 15 minutes, add the dough when sufficiently risen, work in the cream, and beat all well together for 10 minutes longer. Have ready a well-buttered border mould, sprinkle the inside with ground rice and fine sugar mixed in equal quantities, or finelyehredded almonds, or cocoanut. Half fill with the dough, cover, and let it stand in awarm RECIPES FOR PUDDINGS 965 Place until it rises nearly to the top of the mould, then bake in a hot oven. 'l'ime.--About 2 hours. Average Cost, 8d. to rod. Sufficient for 5 persons. 1906.—-SAVARIN TRIFLE. Ingredients.--Savarin, prepared as directed in No. 1905, 4 table- s onfuls of apricot marmalade, blanched almonds. For the syrup : {if a pint of water, 3 ozs. of loaf sugar. Method.-Prepare a savarin as directed in the preceding recipe, using a mould. Boil the loaf sugar and water to syrup, add to it the strained apricot marmalade, simmer until sufficiently thick. When ready, place the savarin on a hot dish, baste it well with the tyrup, then garnish with almonds, and strain over the remainder of the syrup, reheat and serve. Variety may be obtained by omitting the almonds and serving round the base of the dish a compote of pineapple, apricots or peaches. Tlme.--About 2 hours. Average Cost, 2s. to 2s. 3d. Sufficient for 6 or 7 persons. I907.—-SAVOY PUDDING. (F r.—Pouding a la Savoy.) Ingredients.—6 ozs. of stale Savoy or sponge cake, 2 ozs. of butter warmed, about 2 ozs. of shredded mixed peel, I 02. of castor sugar, 3 eggs, about } of a pint of boiling milk, } glass of sherry or Marsala. Method.--Pass the cake through a fine wire sieve, add to it all the ingredients except the whites of eggs, and beat welL Whisk the whites of eggs stifiiy, stir them lightly in, and pour the mixture into a buttered piedish. Bake in a moderate oven for } an hour. Or, bake the mix- ture before adding the whites of eggs, which afterwards pile in a rocky form, dredge liberally with castor sugar, and bake until set and very lightly browned. Tina—About I hour. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons. 1908.-—SAXON PUDDING. (Fr.--Pouding a la Saxonaise.) Ingredients.—4 sponge cakes, 6 macaroons, I8 ratafias, 4 eggs, } a‘ pint of milk, } of a pint of cream, I glass of sherry, 2 ozs. of almonds, 8. few glacé cherries, angelica, vanilla essence. Method.--Blanch, peel, shred and bake the almonds until nicely browned. Butter a plain charlotte mould, decorate the bottom with halves of cherries and strips of angelica, and sprinkle the sides thickly 966 HOUSEHOLD MANAGEMENT with the prepared almonds. Fill the mould with alternate layers of slices of sponge cake, pieces of macaroon and ratafias. Beat the eggs well, add the milk, cream, wine, and a few drops of vanilla. Pour this into the mould, cover with a buttered paper, and let the mixture stand for 1 hour. Then steam from I} to 12 hours, and serve with fruit syrup, German or other suitable sauce. This pudding is exceedingly nice cold, with whipped cream as an accompaniment. Tlme.--About 2} hours. Average Cost, 2s. Sumcient for 5 or 6 persons. 1909.--SEMOLINA PUDDING. (F r.—Pouding de Semoule.) Ingredients.-r} pints of milk, 3 to 4 tablespoonfuls of semolina, I tablespoonful of moist sugar, 2 eggs, bay-leaf or other flavouring, salt. Method—Put the milk, with a good pinch of salt and the bay-leaf, into a stewpan; when boiling, sprinkle in the semolina and cook gently for 10 minutes, stirring meanwhile. Cool slightly, remove the bay- leaf, stir in the sugar, yolks of the eggs, and lastly the stifiy-whisked whites of the eggs. Turn into a buttered piedish, and bake gently from 25 to 30 minutes. Time.—-About 1 hour. Average Cost, 7d. Sumclent for 5 or 6 persons. N ote.--In place of bay leaf, lemon rind or cinnamon may be used. 1910.-—SNOWD0N PUDDING. Ingredients.—4 ozs. of finely-chopped beef suet, 4 ozs. of breadcrumbs, 4 ozs. of castor sugar,4 ozs. of raisins, stoned and halved, 1 oz. of glacé cherries halved, I oz. of ground rice, 2 eggs, } a gill of milk, the grated rind of 1 lemon, 2 tablespoonfuls of apricot marmalade or jam, } a teaspoonful of ground cinnamon, salt. Method.--Decorate the bottom and sides of a well-buttered mould or basin with some of the halved cherries and raisins. Put the re- mainder into a basin, add the suet, breadcrumbs, sugar, ground rice, lemon-rind, cinnamon, and a good pinch of salt. Beat the eggs, stir in the milk and marmalade, and when well mixed, add them to the dry ingredients and beat well. Pour the mixture into the pre- pared mould, cover with a buttered paper, and steam from I} to 1} hours. Serve with fruit syrup or suitable sweet sauce. Tlme.—About 2 hours. Average Cost, 1s. Sufficient for 5 or 6 persons. .19! I.--SOMERSETSHIRE PUDDING. Ingredients.—3 eggs, their weight in flour, and the weight of 2 eggs in castor sugar and butter, essence of vanilla, or other flavouring. Method.--—Follow the directions given for making Canary Pud- ding. Turn the preparation into well-buttered dariols or cups, bake gently for 20 minutes, or until done, and serve with either jam or .custard sauce. These puddings are sometimm served cold, with the RECIPES FOR PUDDINGS 967 inside scooped out, and the cavity filled with jam or stewed fruit and cream. Tlme.—-About 40 minutes. ‘Average Cost, 8d. Sufficient for 6 or 8 persons. 1912.—-SPAGHETTI PUDDING. (See Macaroni or Spaghetti Pudding, No. 1870.) 1913.—-SPONGE PUDDING. Ingredients.-—rz ozs. of flour, 8 ozs. of golden syrup slightly warmed, 4 ozs. of suet finely-chopped, I level teaspoonful of carbonate of soda, milk. ' Method.-~Dissolve the soda in a little warm milk. Mix the flour and suet together, stir in the treacle, add the soda, and a little more milk if necessary, but the mixture should be rather stifi. Turn into a. greased basin, and steam or boil from 2% to 3 hours. Tlme.--To cook the pudding, from 2} to 3 hours. Average Cost, 7d. Sufiiclent for 5 or 6 persons. Nata—See Canary Pudding, another variety of sponge pudding. 1914.—-SPONGE CAKE PUDDING. (See Finger Pudding, No. 1845, Forest Pudding, No. 1846, Jenny Lind Pudding, No. 1865, and Savoy Pudding, No. 1907.) 19 r 5.-SUET PUDDING. Ingredlents.—-rz ozs of flour, 6 ozs. of finely-chopped suet, 1 tea- spoonful oi baking-powder, 1» of a teaspoonful of salt, cold water. Method.—Mix the flour, suet, baking-powder, and salt together, and add water gradually until a rather stifi paste is formed. Shape it into a roll, wrap it in a pudding-cloth, which must be previously scalded and well dredged with flour on the inner side, and secure the ends with string. Put it into boiling water, and cook for about 21- hours. Serve with jam, treacle, stewed fruit, or, if preferred, good gravy. Time.--About 2} hours. Average Cost, 6d. Sumclent for 6 or 7 persons. N eta—The above mixture may also be made into dumplings, which require boiling for two hours. For savoury dumplings, see Exeter Stew, No. 873. 1916.—SWISS PUDDING. (Fr.—~Pouding a la Suisse.) Ingredients.—-6 large sour baking apples, about 8 ozs. of breadcrumbs, brown sugar, butter, 6 cloves. Method.-Pare, core and slice the apples. Cover the bottom of a buttered piedish with breadcrumbs, add a layer of apple, sprinkle with 968 HOUSEHOLD MANAGEMENT sugar, moisten with water, and add 1 or 2 cloves and a few small pieces of butter. Repeat until all the materials are used, letting the bread- crumbs form the top layer. Pour on a little oiled butter, cover with a greased paper, and bake gently for about i of an hour. As soon as the apples begin to fall remove the paper to allow the surface to brown. Time.-—About } of an hour, to bake the pudding. Average Cost, rod. to rs. Sufficient for 4 or 5 persons. I917.-—TAPIOCA OR SAGO PUDDING. Ingredients?! pint of milk, 2 tablespoonfuls of tapioca or sage, r tablespoonful of sugar, or to taste, 2 eggs (optional), nutmeg, salt. Method.--Boil the milk, sprinkle in the tapioca or sago, stir until boiling, and simmer gently until it becomes clear, stirring occasionally. Add the sugar and a good pinch of salt, and when a. little cool, the eggs, beaten. Pour into a. greased piedish, and bake in a slow oven for about } an hour. Tlme.---About I hour. Average Cost, 5d. Sufficient for 4 or 5 persons. 1918.--TIMBALES OF SEMOLINA. (F r.-—Timbales de Semoule.) Ingredients—1 bottle of apricots, or an equal quantity of freshly cooked fruit, Ipint of water, 3 ozs. of semolina, 2 ozs. of castor sugar, 3 whole eggs, angelica, glacé cherries, almonds, 2 tablespoonfuls of cream, Maraschino, vanilla pod. Method.--Simmer the vanilla pod in the milk until suficiently flavoured, then remove it (dry it and keep for further use), sprinkle in the semolina and boil for a few minutes, stirring meanwhile. Let it cool slightly, then add the sugar, and beat in separately 3 yolks and 1 white of egg. Continue the beating until the mixture is nearly Cold, then add the cream and stiffly-whisked whites of 2 eggs. Put the preparation into well-buttered timbale or dariol moulds, and steam for Q an hour. Meanwhile heat, between 2 plates, as many halves of apricots as there are timbales. Boil the apricot syrup until well reduced, and flavour it with a little Maraschino, if liked. When ready, turn out the timbales on to a hot dish, place {- an apricot on the top of each, decorate with shredded almonds, strips or leaves of angelica, and halves of cherries, all oi which should be previously prepared and warmed. Strain over the syrup, and serve. Tlme.—About 1 hour. Average Cost, as. Sumclent for 6 or 7 persons. 1919.—TRANSPARENT PUDDING. Ingredients.-—3 yolks of eggs, 2 ozs. of caster sugar, 2 ozs. of butter, apricot jam. Method.-Cream the butter and sugar together until thick and smooth, then add each egg separately, beating meanwhile. Place a layer oi SWEETS . 59 1- Plum Pudding. 2. Chcusc Cakes. 3. Christmas Pudding. 11* PUDDIN GS. ' ' 'M- 0 .' 0 \Q4 s r . l 4. f: l t g DO\.I\ o » l. Canary Pudding. 2. Baroness Pudding. 3. Lemon Pudding. RECIPES FOR PUDDINGS 969 this preparation in the bottom of 6 well-buttered dariol moulds, add to each a dessertspoonful of apricot jam, and cover with the remainder of the mixture. Steam from 20 to 25 minutes, let them cool slightly before turning them out, to lessen the probability of their breaking, and serve with custard sauce. Tlme.-About 50 minutes. Average Cost, 9d. Sumeient for 4 or 5 persons. 1920.---TREACLE PUDDING. Ingredients.—r lb. of flour, 8 ozs. of finely-chopped suet, 2 ozs. of breadcrumbs, treacle (or golden syrup, which is usually preferred), the grated rind of 1_ lemon, 1 teaspoonful of baking-powder, salt. Method.--Mix the flour, suet, baking-powder, and a good pinch of salt together, and form into a stiff paste with cold water. Divide it into 2 equal portions; with one line the basin, from the other portion cut off sufficient paste to form the lid, and roll the remainder out thinly. Put a layer of treacle in the basin, sprinkle liberally with breadcrumbs, and lightly with lemon-rind. From the rolled-out paste cut a round sufliciently large to rather more than cover the treacle, etc. , in the basin, moisten the edges of it with water, and join them carefully to the paste lining the basin. Now add another layer of treacle, breadcrumbs and lemon-rind, and cover with pastry as before. Repeat until the pudding basin is full, then cover with a greased paper, and steam for 2} hours. Time.-From 2} to 3 hours. Average Cost, rs. Sufficient for 8 or 9 persons. 1921.-—VANILLA PUDDING. (Fr.-—Pouding a la Vanille.) Follow the directions given for making custard puddings, and flavour the preparation with vanilla. I922.—-VERMICELLI PUDDING. Ingredients.-—2 ozs. of vermicelli, 1 oz. of sugar, or to taste, 2 eggs, I pint of milk, lemon-rind, bay-leaf or other flavouring. Method.—Boil the milk and flavouring ingredients together, add the vermicelli broken into short pieces, and simmer until tender. Now take out the bay-leaf, or whatever has been used, add the sugar and eggs, mix all lightly together, and pour into a buttered pie-dish. Bake in a moderate oven for about 30 minutes, then serve. Tlme.--About 1 hour. Average Cost, 6d. Sufficient for 4 or 5 persons. 1923.-—-VICTORIA PUDDING. (Fr.-—Pouding a la Victoria.) Ingredients.--8 ozs. of finely-chopped beef suet, 4 ozs. of breadcrumbs, 3 01$. of flour, 4 ozs. of apples, 4.023. of apricot jam, 2 ozs. of finely- 970 HOUSEHOLD MANAGEMENT shredded mixed peel, 3 ozs. of dried cherries cut in quarters, 3 ozs. of sugar, 4 eggs, 1 glass of brandy, } a gill of cream. Method.—Peel, core and chop the apples finely, and mix with them the suet, breadcrumbs, flour, peel, cherries and sugar. Beat the eggs well, add the jam, cream and brandy; when well mixed, stir them into the dry ingredients, and beat well. Pour into a well-buttered mould, cover with the buttered paper, and steam from I} to 2 hours. Serve with a. suitable sauce. Time—From 2 to 24} hours. Average Cost, 2s. 3d. Sufllelent for 8 or 9 persons. 1924.—-VIENNOISE PUDDING. (F r.—Pouding a la Viennoise). Ingredients.—5 ozs. of white bread cut into small dice, 3 ozs. of castor sugar, 3 ozs. of sultanas picked and cleaned, 2 ozs. of finely-shredded candied peel, I oz. of almonds, the grated rind of 1 lemon, 4 yolks of eggs, } a pint of milk, 3 tablespoonfuls of sherry, caramel (see N o. r 5 5). Method.-—Blanch, shred and bake the almonds until well browned. Heat the milk, add sufficient caramel or burnt sugar to make it a deep nut-brown colour, then pour it on to the well-beaten yolks of eggs, stirring meanwhile. Mix the bread dice, sugar, sultanas, peel, almonds, and lemon-rind well together, add the sherry and prepared milk, etc., cover, and let it stand for 1 hour. When ready, turn the mixture into a well-buttered mould, steam for about 2 hours, and serve with German custard, arrowroot, or other suitable sauce. Tlme.--About 3} hours, altogether. Average Cost, 1s. 3d. Sufilclent for 6 or 7 persons. 1925.-—WASHINGTON PUDDING. (See Canary Pudding.) Add 2 tablespoonfuls of raspberry jam to the ingredients for the same, and follow the directions given. 1926.—WELLINGTON PUDDING. (Fr.-—Pouding a la Wellington.) Ingredients.-4 ozs. of finely-chopped beef suet, 4 ozs. of flour, 4 ozs. of brown breadcrumbs, 4 ozs. of cleaned and picked sultanas, I 02. of finely-chopped candied orange-peel, 4 ozs. of caster sugar, 5 eggs, 1 gill of milk, I tablespoonful of caramel (see No. i 55), l a teaspoonful of ground cinnamon, nutmeg, 1 small glass of Marsala or sherry. Apri- cot or other suitable sauce. For the purée: 1 lb. of chesnuts, 2 table- spoonfuls of cream, sugar, vanilla. Method.-—Mix the suet, flour, breadcrumbs, sultanas, peel, sugar, cinnamon, and a. pinch of nutmeg together. Beat the eggs well, add RECIPES FOR PUDDINGS 971 the caramel and half the milk, and stir into the dry ingredients with as much more milk as may be needed to thoroughly moisten the whole. Pour the mixture into a well-buttered border mould, cover with a but- tered paper, and steam from 2} to 2} hours. Meanwhile shell, scald, and skin the chesnuts, cook them in a very little milk until tender, rub them through a fine sieve, sweeten to taste, add a few drops of. vanilla, and the cream. Invert the border on to a hot dish, pile the puree in the centre, and pour the sauce round. Time.-—From 3 to 3} hours. Average Cost, as. to 25. 3d. Sufiielent for 6 or 7 persons. 1927.-—-WELSH PUDDING. lngredients.—-8 ozs. of finely-chopped suet, 8 ozs. of breadcrumbs, 8 ozs. of sugar, the juice of 2 large lemons, and the finely-grated rind of 1 lemon, 2 eggs. Method—Mix all the dry ingredients together, add the eggs, and a little milk if the mixture appears too stifi. Turn into a buttered basin, steam or boil from 3} to 4 hours, and serve with a suitable sauce. Time.-From 3 5 to 4 hours. Average Cost, rs. Sufficient for 5 or 6 persons. 1928.—WEST RIDING PUDDING. Ingredients.--]am, 4 ozs. of flour, 3 ozs. of castor sugar, 2 ozs. of butter, 2 eggs, I teaspoonful of baking-powder,a little milk, paste No. 1667, or 1668. Method.—-Line and. decorate a piedish with paste as directed in the recipe for Apple Amber, p. 890. Cream the butter and sugar together until thick and smooth, and add the eggs, one at a time. Beat thoroughly, then stir in the baking-powder and flour as lightly as possible, and add milk gradually until the mixture drops readily from the spoon. Place a thick layer of jam on the bottom of the prepared piedish, pour in the mixture, and bake from I to 1} hours. Dredge well with castor sugar, and serve either hot or cold. TIme.—-From I} to 1} hours. Average Cost, 1s. Sufilclent for 6 or 7 persons. I 1929.——WINDSOR PUDDING. Ingredients.—6 apples, 1 oz. of caster sugar, 1 oz. of Carolina rice, I teaspoonful of lemon-juice, } a teaspoonful of finely-grated lemon- rind, 4 whites of eggs, milk. Method.—Boil the rice in milk until quite tender, and drain well. Bake or stew the apples until soft, pass them through a fine sieve, and stir in the sugar, rice, lemon-rind and lemon-juice. Whisk the whites stiiiiy, stir them lightly in, and turn into a buttered basin. Steam as 972 HOUSEHOLD MANAGEMENT gently as possible for about 40 minutes, and serve with custard sauce made with the yolks of the eggs. Tlm0.--T0 steam the pudding, 'about 40 minutes. Average Cost, Is. to 1s. 2d. Sufficient for 4 or 5 persons. 1930.-—YORKSHIRE PUDDING. lngredlents.-I pint of milk, 2 eggs, 4 heaped tablespoonfuls of flour, salt, dripping. Method.—Put the flour and a good pinch of salt into a basin, make a wall in the centre, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick smooth batter is formed. Now beat well for 10 minutes, then add the remainder of the milk, cover, and let it stand for at least 1 hour. When ready to use, cover the bottom of a pudding-tin with a thin layer of dripping taken from the meat-tin, and while the tin and dripping are getting thoroughly hot in the oven, give the batter another good beating. Bake the pud- ding for 10 minutes in a hot oven to partially cook the bottom, or, if more convenient, place the hottest shelf from the oven on the meat stand, and at once put the pudding in front of the fire, and cook it until set and well-browned. “ Yorkshire ” pudding is always cooked in front of the fire ; when baked in the oven, the term “ batter pudding ” is applied to it by the people in the county whence it derives its name. Time.--About 40 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons. 1931.—-YORKSHIRE PUDDING WITH RAISINS. (See Yorkshire Pudding, No. 19 30.) Sultana raisins or currants may be sprinkled in after the batter has been p0 ired into the tin. This pudding is frequently served with gravy, and, as a rule, before the meat. 1932.--YORKSHIRE PUDDING, BOILED. (See Batter Pudding, Boiled, No. 1782.) Souffles 1933. —APRICOT souEFLE. (Fr.—Souffié aux Abricots.) Ingredients—6 fresh or tinned apricots, 4 ozs. of Vienna flour, 2 ozs. of butter, 2 ozs. oi caster sugar, } a pint of milk, 3 yolks 08 eggs, 4 whites of eggs. RECIPES FOR SOUFFLES 973 Method.-—Drain the apricots well, and pass them through a hair sieve. Melt the butter, stir in the flour, add the milk (some of the milk may be replaced by apricot syrup), and cook over the fire until the mixture no longer adheres to the sides of the stewpan. Let it cool slightly, then beat in the yolks of eggs, add the sugar, apricot pulp, and stir in as lightly as possible the stiffly-whisked whites of eggs. Have ready a well buttered soufllé mould, turn in the mixture, and steam slowly from 40 to 45 minutes. Unmould, and serve with a suit- able sauce. Send to table as quickly as possible. Time—To cook, from 40 to 45 minutes. Average Cost, rs. 2d. Suin- elent for 6 or 7 persons. 1934.—CHOCOLATE SOUFFLEf. .(Frr—Soufflé au Chocolat.) Ingredients.—2 ozs. of finely-grated chocolate, 3 ozs. of flour, 2 ozs. of sugar, 1 oz. of butter, 1} a. pint of milk, 3 yolks of eggs, 4 whites of eggS, i a teaspoonful of vanilla essence, custard, or other suitable sweet sauce. Method.-Place the milk and chocolate in a small stewpan,- and simmer gently until dissolved Melt the butter, stir in the flour, add the chocolate mixture, and boil well. Let it cool a little, add the vanilla, sugar, the yolks of eggs one at a. time, give the whole a. good beating, then stir in as lightly as possible the stifilyswhisked whites of eggs. Turn into a well-buttered mould, and steam gently from 45 to 50 minutes. Serve the sauce round the dish. Tlme.-—-To prepare and cook, from r} to 11} hours. Average Cost, 1s., including the sauce. Sufilcient for 5 or 6 persons. 1935.—-CUSTARD SOUFFLE. Ingredients.-——-2 ozs. of butter, 2 ozs. of flour, } a pint of milk, 4 eggs, 2 tablespoonfuls of castor sugar. Method.--Melt the butter in a stewpan, stir in the flour, and add the milk. Boil up and cook over the fire for 5 minutes, stirring briskly meanwhile, then add the sugar and beat in the yolks of the eggs. Whisk the whites stifliy, stir them lightly in, turn the mixture into a buttered piedish, and bake in a hot oven for about 20 minutes. Serve with wine or fruit sauce. Time.-—To bake the soumé, about 20 minutes. Average Cost, 8d. Sufficient for 4 or 5 persons. 1936.—0RANGE SOUFFLE. (F r.—Soufflé a l’Orange.) Ingredients.--r orange, 3 ozs. of cakecrumbs, 3 ozs. of breadcrumbs, 2 ozs. of caster sugar, I oz. of butter, 2 eggs, 1 of a pint of milk, } small glass of noyeau, a few glaoé cherries. 974 HOUSEHOLD MANAGEMENT Method.--Boil the milk, p0ur it over the crumbs, and let them soak while the other ingredients are being prepared. Cream the butter and sugar as usual, add the yolks and r white of egg, and beat well. Now add i the rind of the orange, grated or finely-chopped, a dessert- spoonful of orange-juice, noyeau, and the cakecrumbs. Turn the mixture into a buttered souflié dish, and bake from 25 to 30 minutes in a moderately hot oven. Have ready the remaining white whisked to a stifi froth, spread it lightly over the surface of the souflié, dredge with castor sugar, and garnish with the cherries. Replace in the oven until the meringue acquires a little colour, and serve. Tlme.--'I‘o bake, from 35 to 40 minutes. Average Cost, 1s. Sufficient for 5 or 6 persons. 1937.—-PINEAPPLE SOUFFLE. (Fr.—-Soufflé a l’Ananas.) Ingredients.—-Preserved pineapple, 4 ozs. of Vienna flour, 4 ozs. of castor sugar, 4 ozs. of butter, } a pint of milk, 3 eggs, 2 inches of vanilla pod, angelica. Method.~—Bring the milk and vanilla pod to boiling point, then draw the stewpan aside for § an hour for the contents to infuse. Meanwhile heat the butter in another stewpan, stir in the flour, cook over the fire for 4 or 5 minutes, then add the strained milk, and stir and boil well. Let it cool slightly, then beat in the yolks of eggs, add the sugar, 2 good tablespoonfuls of pineapple cut into small dice, and very lightly stir in the stifiiy-whisked whites of eggs. Have ready a well-buttered soufilé mould with the bottom decorated with strips, circles, or other fancifully-cut pieces of angelica and pineapple, pour in the mixture, cover with a buttered paper, and steam very gently from 45 to 60 minutes. Unmould and serve as quickly as possible, with pineapple or other suitable sweet sauce. Times—From r to 11- hours, altogether. Average Cost, 1s. 6d. to rs. 9d. Sufficient for 5 or 6 persons. 1938.—-PRUNE SOUFFLE. (F r.—Soufflé aux Pruneaux.) Ingredients.—} a 1b. of prunes, 4 ozs. of castor sugar, 1 oz. of flour, l an oz. of butter, i an oz. of almonds blanched and shredded, 1 lemon, eggs. Method.—Wash the prunes and soak them in cold water for 3 or 4 hours. Then place them in a jar with the lemon-rind pared as thinly as possible, and a little cold water, and cook until tender. When cold, remove the stones, and cut the prunes into small pieces. Cream the yolks of the eggs and sugar together, stir in the flour, add half of the RECIPES FOR SOUFFLES 975 prepared almonds, r teaspoonful of lemon-juice and the prunes, and mix well. Whisk the whites of the eggs to a stiff froth, add half of it lightly to the rest of the ingredients, and pour the mixture into a buttered souflié dish or piedish. Bake for about 15 minutes in a moderate oven, then pile the remainder of the whites of eggs on the top, dredge with castor sugar, and scatter on the almonds. Replace in the oven, bake from I 5 to 20 minutes longer, and serve hot. Tlme.—-To bake, about 40 minutes. Average Cost, 9d. to rodT Sutllclent for 6 or 7 persons. 1939.—-RASPBERRY SQUFPLE'. ~ (Fr.-—Soufilé aux Framboises.) Ingredients.—~§ a lb. of ripe raspberries, 2 ozs. of cakecrumbs or bread-1 crumbs, 2 ozs. of caster sugar, 2 ozs. of rice flour or cornflour, } an oz. of butter, 1» a gill of cream, 4 eggs. Method.--Put the raspberries, cream, rice flour, and sugar into a basin, and reduce them to a pulp by means of a wooden spoon. Beat in the yolks of the eggs, add the cakecrumbs, stir in lightly the stiflly- whisked whites of eggs, and turn the mixture into a well-buttered mould. Bake in a hot oven from 25 to 30 minutes, and serve as quickly as possible. Time.--From 25 to 30 minutes. Average Cost, 1s. ad. to 1s. 4d. Sum- clent for 5 or 6 persons. 194o.--RICE AND APPLE SOUFFLB. (Fr.—-Soufllé de Riz aux Pommes.) Ingredients.--r lb. of sour cooking-apples, 2 ozs. of ground rice, 2 ozs. of castor sugar, 1 oz. of butter, 3 eggs, { of a pint of milk, 2 table- spoonfuls of moist sugar, or to taste, the rind of i a lemon, thinly pared, 1 clove, 1} an inch of stick cinnamon. Method.--Cook the apples with 2 tablespoonfuls of water, the moist sugar, butter, lemon-rind, clove, and cinnamon in a jar placed in a sauce- pan of boiling water, and when soft rub them through a hair sieve. Meanwhile mix the ground rice smoothly with a little cold milk, boil the remainder, add the blended rice and milk, and simmer gently for 15 minutes. Now add the sugar, let the mixture cool a little, then add each yolk of egg separately, give the whole a good beating, and lastly- stir in very lightly the stiffly-whisked whites_ of eggs. Fill a well- buttered soufHé dish with alternate layers of rice and apple puree, piling the last layer of rice in a pyramidal form. Dredge well with castor sugar, and bake in a moderate oven for about 30 minutes. Time—To bake, from 25 to 35 minutes. Average Cost, is. Sumelent for 5 or 6 persons. 976 HOUSEHOLD MANAGEMENT 194r.--SEMOLINA SOUF F LE. (F r.-—Soufflé de Semoule.) Ingredients—1* ozs. of semolina, I 02. of castor sugar, } a pint of milk, 3 whites of eggs, 2 yolks of eggs, the rind of i a lemon. Method.—- Simmer the lemon-rind and milk together for a few minutes, then add the sugar, sprinkle in the semolina, and cook until it thickens. Remove the lemon-rind, let the mixture cool slightly, but in the yolks of eggs, and stir in lightly the stifliy-whisked whites. Pour into a well- buttered mould, and steam gentlyjor about 1 hour. Serve with jam or custard sauce. Tlme.-~About 11} hours. Average Cost, 5d., exclusive of the sauce. Sufficient for 3 or 4 persons. 1942.—STRAWBERRY SOUF F LE. (F r.---Soufflé de Praises.) Ingredients—1» a pint of strawberry pulp sweetened to taste, } a lb. of strawberries cut into dice, 2 ozs. of castor sugar, 2 ozs. of fine flour, 1} ozs. of butter, 3 yolks of eggs, 4 whites of eggs, I gill of milk or cream, carmine. Method.-Reduce the strawberries to a pulp by passing them through a hair sieve, and sweeten to taste with caster sugar. Melt the butter, stir in the flour, add the milk, boil well, then incorporate the sugar and strawberry pulp. Now beat in the yolks of eggs separately, brighten the colour by adding a few drops of carmine, stir in the strawberries cut into dice, and lastly, and very lightly, the stimy-whisked whites of eggs. Pour the mixture into a well-buttered mould, and bake in a hot oven from 35 to 40 minutes. Serve with a suitable fruit syrup or sweet sauce. Tlme.--To bake, from 35 to 40 minutes. Average Cost, :5. rod. Sum- cient for 6 or 7 persons. 1943.—-VANlLLA sOUEFLE. (Fr.——Soufflé a la Vanille.) Ingredients—1 oz. of fine flour, I oz. of butter, 1 gill of milk, 3 yolks of eggs, 4 whites of eggs, I dessertspoonful of caster sugar, vanilla essence. Method.-Melt the butter, stir in the flour, add the milk, and cook and stir until the mixture leaves the sides of the stewpan clean. Let this panada cool slightly, add the sugar and vanilla, the yolks of eggs one at a time, and beat well. Whisk the whites to a stifi froth, stir them lightly in, and pour the mixture into a well-buttered soufllé mould. Cover with a buttered paper, and steam very gently for 40 minutes, or bake in a hot oven for half that length of time. Serve with wine or jam sauce. Time.—r hour. Average Cost, 8d., exclusive of the sauce. Sufficient for 3 or 4 persons. RECIPES FOR OMELETS 977 Omelets 1944.-JAM OMELET. (See Sweet Omelet, No, 1950, and Omelette Souffié, No. 1945.) 1945.-——0MELE'I‘ SOUFFLE. (Fr. —— Omelette Souffi ée.) Ingredients.-—3 whites of eggs, 2 yolks of eggs, I} ozs. of castor sugar, 1- of an 02. of flour, 1 tablespoonful of warmed jam, } of a teaspoonful of vanilla essence, butter. I Method.-—Work the yolks of the eggs and the sugar together until creamy, stir in the flour and vanilla essence, and lastly, and very lightly, the stifliy-whisked whites of eggs. Pour half the mixture into a well-buttered soufilé dish, place in jam, and the remainder of the mixture, and bake‘in a quick oven for about I 5 minutes. Turn it on to a paper dredge with vanilla sugar to serve, and send to table in the dish in which it is baked. Tlme.-From 2 5 to 30 minutes. Average Cost, 8d. Su filclent for 3 persons. Nata—The use of flour is not essential. 1946.-—0MELET SOUFFLE, CHOCOLATE. (F1.— Omelette Soufflée au Chocolat.) Ingredients.—-r tablespoonful of finely-grated chocolate, 5 whites of eggs, 3 yolks of eggs, 2 02s. caster sugar, a few drops of essence of, vanilla. Method.—Cream the sugar and yolks of eggs well together, add the chocolate, vanilla, and lastly the very stifily-whisked whites of eggs. Turn into a soufiié-pan coated with clarified butter, bake in a moderately hot oven, dish up, and serve dredged with castor sugar. Tlme.---To bake, from 10 to 12 minutes. Average Cost, rod. Sum- elent for 3 or 4 persons. 1947.-0MELET SOUFFLE. (Another Method.) Ingredlents.—2 eggs, 1} an 02. of butter, 1 tablespoonful of castor sugar, a few drops of vanilla essence or other flavouring, I tablespoonful of warmed jam. Method.—Cream the yolks of the eggs and sugar well together, and add the flavouring. Whisk the whites of the eggs to a stifi froth, and mix them as lightly as possible with the yolks, etc. Have the butter ready heated in an omelet pan, remove any scum which may have risen, and pour in the preparation. Cook over a quick fire until it sets, then put it into a hot oven to finish cooking. Turn it on to a hot dish, place the jam in the centre, fold over, dredge with castor sugar, and Serve as quickly as possible. Tlme.-About so minutes. Average Cost, 5d. Sumcient for 2 persons. 978 HOUSEHOLD MANAGEMENT 1948.—-PLAIN OMELET. QSee Sweet Omelet.) By omitting the sugar, and adding salt and pepper to taste, this mixture may form the basis of any omelette of this description ; herbs should be beaten in before frying; mushrooms, tomatoes, pimientoes, kidney, fish, etc., should be cooked, divided into small pieces,“ and folded in the omelette just before it is removed from the pan. 1949.--RUM OMELET. (Fm—0melette au Rhum.) Ingredients.--3 eggs, } an oz. of butter, 1 tablespoonful of cream, I teaspoonful of caster sugar, a pinch of salt, I small glass of rum. Method.--Beat the eggs well, add the cream, sugar, and the salt. Heat the butter in an omelette pan, pour in the eggs, stir until they begin to set, then fold quickly towards the handle of the pan. Cook a little longer to brown the under surface, then turn on to a hot dish, pour the rum round, light it, and serve at once. Timon-About 10 minutes. Average Cost, 9d. Sufficient for 2 persons. 1950.--SWEET OMELET. (Fr.---Omelette Sucrée.) Ingredients.--4 fresh eggs, 1 tablespoonful of cream or milk, I 02. of fresh butter, r teaspoonful of castor sugar, a pinch of salt; Method.-—Beat the eggs well, and add the salt, sugar, and cream or milk. Heat the butter in an omelette pan, "then pour in the eggs, stir with a spoon or fork until they begin to set, and fold towards the side of the pan in the form of a crescent. Cook for 1 minute longer, then turn on to a hot dish, dredge with castor sugar, and serve as quickly as possible. Tlme.—-6 or 8 minutes. Average Cost, 8d. Sufficient for 2 or 3 persons. Nata—Variety may be introduced by adding a little warm jam or fruit- purée ; it should be spread lightly in the centre of the omelet just before it is folded over. Fritters 195r.——ALM0ND FRITTERS. (Fr.—Beignets d’Amandes.) Ingredients.--2 ozs. of ground almonds, l oz. cornfiour, 5 eggs, f 02. of castor sugar, a. few drops of vanilla. Method.--Stir the yolks of the eggs and the sugar together until creamy, then add the almonds, vanilla, cornflour, and the whites of eggs, stiffly whisked. Have ready a pan of hot frying-fat, clarified butter and olive oil, drop in the prepared mixture in teaspoonfuls, and fry until they become a pale brown colour. Drain, and serve as hot as possible. Tlme.--To make and cook, about 30 minutes. Average Cost, 6d. Sufficient for g or 6 persons. REcIPEQPOR FRITTERS 979 I952.-—APPLE FRITTERS. (Fr.-Beignets de Pommes.) Ingredients—4 apples, 2 tablespoonfuls of flour, 2 tablespoonfuls of warm water, 1 dessertspoonful of salad-oil, or oiled butter, 1 white of egg, salt, sugar, frying-fat. Method.—Pare, and core the apples, cut them into slices of even thickness, sprinkle them well with sugar, and let them remain thus for §~ hour. Sift the flour and salt in a basin, add the oil and the water gradually, stir until smoothly mixed, then beat well. Let the mixture Stand for at least 1 hour, and then stir in the stiflly-whisked white of egg. Dip each apple ring into the batter, take it up on the point of a skewer, and drop at once into hot fat. Fry rather slowly until crisp and lightly-browned, then drain well, dredge with castor sugar, and serve as quickly as possible- Tlme.--Altogether, about 1 hour. Average Cost, 6d. Sufficient for 5 0r 6 persons. 19 5 3.-—APRICOT FRITTERS. (Fr.—Beignets d’Abricots.) Ingredients.—ro to 12 apricots (preserved fruit will do), castor sugar, ground cinnamon, frying-fat. For the yeast batter: 8 ozs. of flour, 1- of an 02. of yeast, 1} ozs. of oiled butter, milk, } a teaspoonful of caster sugar, a pinch of salt. Method.—Cream the yeast smoothly with a little tepid milk, add 2 ozs. of flour, mix into a light dough, and let it rise in a warm place. When it has risen to nearly twice its original size add the salt, sugar, warm butter, flour, and as much tepid milk as is needed to form a light dough. Let it rise again, and meanwhile drain the apricots from the syrup. Cover the halves of the apricots completely with a thin coating of dough, place them on a well-buttered paper, let. them remain near the fire for about i an hour, then fry in hot fat until nicely browned. Drain well, sprinkle with castor sugar and cinnamon, then serve. Tlme.-—About 2 hours. Average Cost, 1 1d. Sufllelent for 8 or 0 persons. N ate—For a quicker method, see preceding recipe, and use apricots instead of apples. 1954.—-—BANANA FRITTERS. (Fr.-—Beignets de Bananes.) Ingredients.--6 firm bananas, frying-batter (see No. i645» or 1647), castor sugar, frying-fat. Method.—Cut each banana lengthwise and across, thus forming 4 portions. Coat them completely with the prepared batter, fry them, in hot fat until nicely browned, and drain well. Sprinkle with castor sugar, and serve. 'l‘lme.—Altogether, about fi hour. Average Cost, 8d. Sumclent for 5 or 6 persons. 980 HOUSEHOLD MANAGEMENT 1955.—BEETROOT FRITTERS. (Fr.--Beignets de Betterave.) lngredlents.—-r large cooked beetroot, 3 yolks of eggs, 1 tablespoonqu of flour, sugar to taste, } a teaspoonful of lemon-rind, a good pinch of nutmeg, trying-batter (see Apple Fritters, No. 19 52), trying-fat. Method.—-Pass the beetroot through a fine sieve, sprinkle in the flour, add the yolks of eggs, lemon-rind. and nutmeg, and sweeten to taste. Stir over a slow fire for 10 minutes, and put aside until cold. Drop the mixture in dessertspoonfuls into the batter, drain slightly, and fry in hot fat until crisp and lightly browned. Drain well, and serve dredged with castor sugar. Another variety of fritters is prepared with cooked beetroot thickly sliced, coated with sweet or savoury batter, and tried as directed above. Tlme.—Altogether, } an hour. Average Cost, 7d. Sufficient for 5 or 6 persons. 1956.-—BREAD FRITTERS. (Fr.—Beignets de Pain.) Ingredients.-2 French dinner rolls, 2 yolks of eggs, 4} a pint of milk, 1} small glass of Maraschino, ground cinnamon, clarified butter. Method.—Rasp the crusts, cut the rolls into i-inch slices, and place them in a deep dish. Beat the yolks of eggs well, add the milk and Maraschino, sweeten to taste, and pour over the bread. Let it soak for about 15 minutes, then drain well, and try golden brown in the clarified butter. Drain, sprinkle with castor sugar and cinnamon, then serve. Tlme.--About 40 minutes. Average Cost, rod. Sufficient for 4 or 5 persons. 1957.—BREAD AND BUTTER FRITTERS. (Fr.-- Beignets de Pain au beurre.) Ingredients.—-8 slices of thin bread and butter, jam, frying-fat, frying- batter (see p. 881), castor sugar. Method.---Make the batter according to directions given. Spread halt the slices of bread and butter with jam, cover with the remainder, and cut into 4 squares. Dip them into the prepared batter, drop them into hot fat, and fry slowly until crisp and lightly browned. Drain well, dredge with castor sugar, and serve as hot as possible. Tlme.-—To fry, about 15 minutes. Average Cost, 6d. Sufficient for 6 or 7 persons. 1958.-—CROQUETTES OF FRUIT. (Fr.—-Croquettes de Fruit.) Ingredients.—} of 3. lb. of cooking cherries, damsons or plums, 1} lb. of Savoy biscuits or Genoese cake finely crumbled, 4 ozs. of sugar, I teaspoonful of finely-grated lemon-rind, a good pinch of cinnamon, egg and breadcrumbs, frying-fat. RECIPES FOR FRITTERS ' 981 Method.--Stone the fruit, place it in a jar with the sugar, and stew gently until tender (see Stewed Fruit). Strain off the juice, stir in. the cakecrumbs, lemon-rind and cinnamon, and juice gradually until the right consistency is obtained, then spread on a dish to cool. Form into cork-shaped pieces, coat carefully with egg and breadcrumbs, and fry in hot fat until nicely browned (breadcrumbs may be used instead of cakecrumbs). Serve garnished with strips of angelica. Time.—About 3 hours. Average Cost, 1s. 6d. to 1s. 8d. Sufllclent for 6 or 7 persons. I959.—-CORNMEAL FRITTERS. ' Ingredients.-4 heaped tablespoonfuls of cornmeal, 2 eggs well beaten, } a pint of milk, } a saltspoonful of salt, frying-fat. Method.—Mix the ingredients smoothly together, drop the batter, a tablespoonful at a time, into hot fat, and fry until crisp and lightly browned. Drain well, and serve with jelly, jam, or compote of fruit. Time.-—§ an hour. Average Cost, 5d. Suflleient for 4 or 5 persons. room—CURRANT F RIT'I‘ERS. (Fr.—Beignets de Groseilles Rouges.) Ingredients.--3 tablespoonfuls of currants, 3 tablespoonqu of boiled rice, 2 tablespoonfuls of flour, sugar to taste, nutmeg, 3 eggs, 1} a pint of milk, frying-fat. e Method.—Mix the yolks of eggs with the flour, and add milk gradually until a smooth batter is obtained. Whisk the whites stifliy, stir them lightly in, add the currants, rice, a good pinch of nutmeg, and sweeten to taste. Drop the mixture, in small quantities, into hot fat, fry until crisp and lightly browned, and drain well. Serve piled high on a hot dish, and dredge well with castor sugar. Tlme.—From 10 to I 5 minutes, to fry the fritters. Average Cost, 8d. Sumcient for 5 or 6 persons. 196L—CUSTARD FRITTERS. Ingredients.--I tablespoonful of cornfiour, I tablespoonful of fine flour, 2 tablespoonfuls of caster sugar, 2 yolks of eggs, I} a pint of milk, I saltspoonful of salt, vanilla essence, egg and breadcrumbs, frying- fat. Method.—Mix the flour and cornflour smoothly with a little milk, boil up the remainder, and pour it over the flour, stirring meanwhile. Replace in the stewpan, simmer gently for 4 minutes, add the sugar and salt, and stir in the yolks of eggs. Cook gently for a few minutes, add a few drops of vanilla essence, and spread the mixture on a dish to the depth of } an inch. \Vhen cold, out into small rounds, coat them 982 HOUSEHOLD MANAGEMENT carefully with egg and breadcrumbs, and fry in hot fat until lightly browned. Serve with wine or jam sauce. . 'l‘lme.--To fry the fritters, about 5 minutes. Average Cost, 6d. Sulli- eient for 1 good dish. 1962.-—FRIED PUFFS. (See Soufflé Fritters, No. 1973.) 1963.---FRUIT FRITTERS. (See Apple Fritters, No. 1952, Apricot Fritters, No. 1953, Banana Fritters, N o. 1954, and Gooseberry Fritters, No. 1965.) 1964.—GERMAN FRITTERS. Ingredients.——Slices of stale bread, eggs, and to each one add 2 table- spoonfuls of milk and sugar to taste, butter, castor sugar. Method.--Remove theecrust, and cut the bread into inch-wide strips. Soak them in the milk and egg mixture, drain well, and fry them in hot butter. Roll in castor sugar, and serve piled on a hot dish. Time.-—1 hour. Average Cost, 1 good dish, about 6d., including the butter for frying. 1965.—-GOOSEBERRY F RITTERS. (Fr.-—-Beignets de Groseilles Vertes.) Ingredients.--r pint of large gooseberries, frying-fat. For the batter : 2 ozs. of flour, 1 white of egg, 2 yolks of eggs, 2 tablespoonfuls of cream, 2 tablespoonfuls of water, a pinch of salt. Method.--Sift the flour into a basin and add the salt, then the yolks of eggs, cream and water gradually, thus forming a smooth batter. Let it stand for at least 1 hour, stir the stifl‘ly-whisked white of egg, and put in the gooseberries. Take up 2 or 3 at a time by'means of a tablespoon, lower them gradually into the hot fat, and withdraw the spoon without separating them. Fry a golden-brown, drain well, sprinkle with sugar, dish up, and serve. Tlme.-About 11- hours, altogether. Average Cost, 8d. Sufficient for 6 or 7 persons. 1966.-—INDIAN FRITTERS. (Fr.--Beignets a l’Indienne.) Ingredients.—- 3 tablespoonfuls of flour, the yolks of 4 eggs, the whites of 2 eggs, jam or jelly, frying-fat. Method.-—Stir into the flour sufficient boiling water (about i a gill) to form a sh'fi smooth paste. Let it cool, then break in the eggs, and beat thoroughly. Fill a dessertspoon with the mixture, form a cavity, fill it with jam or jelly, and afterwards cover completely with the mixture. Fry in hot fat, drain well, and serve immediately. Tlme.-Altogether, about 1} an hour. Average Cost, 5d., exclusive of the jam. Sufficient for 5 or 6 persons. RECIPES FOR FRITTERS 983 1967.--]ELLY FRITTERS. (See Indian Fritters, Nol 1966.) 1968.—-ORANGE FRITTERS. (Fr.—Beignets d’Oranges.) Ingredients.-4 or 5 oranges, castor sugar, frying-fat, frying-batter (see Apple Fritters, No. 1952.) Method.—Prepare the batter as directed. Remove the peel and pith from the oranges, and divide them into pieces containing 2 or 3 sections' according to size. Dip them in the batter, fry in hot fat until golden- brown, and drain well. Dredge with castor sugar, and serve as quickly as possible. Tlme.--To fry the fritters, about 15 minutes. Average Cost, 6d. to 8d. Sufficient for 6 or 7 persons. 1969.——PINEAPPLE FRITTERS. (See Apple Fritters, No. 1952, Apricot Fritters, No. 19 5 3, and Banana Fritters, No. 1954.) 197o.—-PLAIN FRITTERS. (See Souffié Fritters, No. I973~) 1971.-POLISH FRITTERS. (Fr.--Beignets a la Polonaise.) Ingredients.--Pancakes, No. 1646, apricot marmalade, breadcrumbs, crushed macaroons, 1 egg, castor sugar, ground cinnamon, frying- fat. Method.--Make the pancakes as directed, spread them with apricot marmalade, and roll up firmly. Trim ofi the ends, and out each pan- cake across in halves. Mix the breadcrumbs and macaroons together, having } of the former and 1» of the latter. Coat each piece of pancake carefully with egg, roll in the crumbs, and fry in hot fat until nicely brown. Drain well, sprinkle with cinnamon and caster sugar, and serve. Time.--About 1 hour. Average Cost, 10d. Sufiicient for4or 5 persons. 1972.—RICE FRITTERS. (Fr.—Beignets de Riz.) Ingredients — 3 ozs. of rice, 1} ozs. of sugar, i an 02. of butter, 3 ozs. of orange marmalade, 2 eggs, 1} pints of milk, frying-batter (see No. 1645 ), frying-fat. Method.—-Simmer the rice in the milk until the whole of it is absorbed, add the sugar, butter, marmalade and eggs, and stir over the fire for a few minutes. Spread the mixture on a dish to the thickness of § an inch, and, when cold, cut it into strips or squares. Dip these in batter, fry in hot fat until crisp-drain well, then serve. Tlme.-—To cook the rice, about 1 hour. Average Cost, 8d. Sufficient for 5 or 6 persons. 984 HOUSEHOLD MANAGEMENT I973.—SOUFFL1'£ FRITTERS. (Beignets Soufflés.) Ingredients.—Choux paste, No. 1650, frying-fat, castor sugar. Method.-—Prepare the paste as directed, drop teaspoonfuls of it into hot fat, and try rather slowly until crisp and lightly browned. Drain well, dredge with castor sugar, and serve. Tlme.—To fi'y, about 20 minutes. Average Cost, 9d. to rod. Sumelent for 6 or 7 persons. 1974.—SPANISH FRITTERS. (Fr.—Beignets Espagnoles.) Ingredients.--1 lb. of flour, } an oz. of yeast, 1 egg, milk, 2 ozs. of butter warmed, I saltspoonful of salt, frying-fat. Method.—Moisten the yeast with a little lukewarm water, add the egg, and stir it into the flour. Sprinkle in the salt, mix and beat well, adding milk gradually until a very light dough is formed, then cover and set aside inawarm placeto raise for 2 or 3 hours. When ready, workin the butter, shape the dough into small balls, and fry in hot fat until crisp and lightly browned. Serve with sweet sauce. Tlme.—From 2} to 31} hours. Average Cost, 6d. Sumclent for 6 or 7 persons. 1975.—STRAWBERRY FRITTERS. (See Gooseberry Fritters, No. 1965.) PUDDINGS. . v , . em, -. ’. 5 ' .. I“. 1- Caramel Pudding. 2. Chestnut Amber. 3. Ginger Creams. 6r SWEET FRITTERS. Ill . .‘ . "UII‘.:I.II'...i ., ,- ' .._J./ ."" ..n».m»°"' ': ' W, s 1. Rice Fritters. 2. Apple Fritters. 3. Banana Fritters. 62 COLD SWEETS CHAPTER XXXIII Jellies, Creams, Cold Sweets, Ices, Water Ices, Sorbets, Mousses, Ice Puddings, etc. Preparation of Moulds.--Moulds, whether intended for creams or jellies, should be thoroughly clean, and when possible rinsed with cold water, before being used. In preparing them for decorated creams, they are usually coated with a thin layer of jelly. To do this quickly and satisfactorily it is necessary that the moulds should be quite dry, perfectly cold, and the jelly on the point of setting when put into the mould, which is turned over and over until thinly, but completely, coated. The decoration is a matter of taste; it may consist of pistachio shredded or finely-chopped, almonds, glacé cherries, etc., and may afiord no indication of the composition of the cream. But just as frequently the decoration consists of fanciftu cut pieces of the fruit which, reduced to a puree, forms the basis of the cream. This branch of cookery afi'ords almost unlimited scope for display of artistic taste. Success in this direction depends largely on a suitable combination of contrast- ing or harmonising colours, and the decoration being neat and uni- formly disposed. Each section of the mould must be decorated separJ ately, and the decoration fixed firmly by means of a little cool jelly, which must be allowed to set before changing the position of the mould. For this reason the process is a slow one unless the mould meanwhile rests upon and is surrounded by ice. Without this aid the task-is almost an impossible one in hot weather. Gelatine.--Much has been written on the subject of gelatine. Held at one time in high estimation as a food, it was afterwards considered of no value because it could not unaided sustain life. The object of the experiments which ultimately led to this conclusion was to ascertain the relative value of the albuminoids and gelatinoids. Liebig found that animals fed on the latter substance died of starvation,- but more recent investigations have discovered that gelatine is a valuable nutrient, for, although its elements lack the life-sustaining properties of the albuminoids, they may to a large extent replace these nitrogenous bodies in many constructive processes of the body. Hence, gelatine is now regarded as an albumen economiser or albumen-sparing food. 985 086 HOUSEHOLD MANAGEMENT The gelatine of commerce is prepared from the bones and skins, etc» of animals and certain other substances. It is obtainable in packets, sheets, strips (or shavings), and powder, and the best qualities are entirely free from any unpleasant taste. Of the three forms in which it is sold, the packet is to be preferred, as it dissolves more readily. and although leaf gelatine is mentioned in the following recipes, the packet gelatine may be substituted by the many who prefer it. How- ever, when doing so; rather less than the quantity of leaf must be used. and only 10 to 20 minutes’ soaking is needed. It is always best to soak the gelatine first, and then stir it in a small saucepan by the side of the fire in a very small quantity of water until dissolved. Leaf gelatine varies considerably in strength, but the packet gelatine is of uniform strength, consequently the best. A little more is required in summer than in winter, and when the cream or jelly is to be put into one large mould instead of several small moulds ; but at all times it should be sparingly used, for an over-stiffened cream or jelly is almost uneatable. Jellies—Jellies may be described as solutions of gelatine in water, with wine, fruit, and other additions, and their clear, brilliant trans- parency one of their chief recommendations. However, jellies of this class do not comprise the whole list, for in addition there are the opaque nourishing milk and egg jellies, and also those made of apples and other fruit. Calf’s foot jelly, which is stifiened by the gelatine extracted from the feet by boiling, has the advantage of being per- fectly pure, but it is not more nourishing than the jelly made from bought gelatine. When nourishing jelly is required, it is better made from good veal stock. For ordinary garnishing and masking purposes, jelly made from leaf gelatine is more frequently employed than that made from meat. A plain lemon jelly answers admirably for coating the moulds for creams; and variously coloured and flavoured, it forms the basis of many other jellies. By adding a little gold and silver leaf or a few drops of yellow, red, or green vegetable colouring matter, considerable variety may be introduced at small cost. Pleasing effects may be produced by filling the projecting divisions of a mould with gold, silver, or coloured jelly, and the body of the mould with jelly that differs either in colour or character. Of course the colours must be blended artistically; bright-coloured creams, like strawberry, should be very simply decorated; and the creamy-white of the almond or the delicate green of the pistachio nut, imbedded in the amber-hued jelly with which the mould is lined, contrast favourably with chocolate, as also does finely flaked gold leaf. To Clear Jelly.--The agent employed for this purpose is albumen, of which substance the white of egg is largely composed. The shells and lightly-beaten whites of eggs are added to the water, wine, etc., when cold, the whole being continuously whisked while coming to the boil. At a temperature of 160° F., the albumen coagulates, and as the RECIPES FOR COLD sszrs 987 hardened particles rise to the surface they entangle and carry with them all the insoluble substances with which they come in contact; this forms the scum and the filtering medium, through which the jelly must be afterwards passed and repassed until clearJ The jelly should always be allowed to simmer for a short time after it reaches boiling point, but it must on no account he whipped, stirred, or otherwise disturbed. A little lemon-juice or any other acid assists in the co- agulation of the albumen. Stralnlng Jelly.—-F0r this purpose a jelly-stand and bag are desirable but not indispensable, for an inverted chair and a clean linen cloth may be made to do duty instead. Whichever is used, it must be previously scalded to prevent the jelly setting while running through; and on a cold day, when the jelly runs through slowly, it is advisable to place a basin of hot water in the midst of it to keep it warm. The jelly-bag or cloth must never be squeezed, as a very slight pressure will force through the particles of scum, and thus make the jelly cloudy. Creams.-The term cream is used to describe compounds of cream and fruit, fruit-puree, etc., or Custards, variously flavoured, stiffened with gelatine, and more or less elaborately decorated. For this pur- pose double cream is required, that is, cream skimmed ofi milk that has stood for 24 hours instead of 12, or been well drained from the milk after being separated. Cream is more quickly whipped to a stifi froth when cold, and the air introduced by whipping should be as cold as possible. The process should not be continued one moment after the proper degree of stillness is obtained; great care being needed in this respect in warm weather, when the cream, if over- whipped, is apt to turn rather quickly to butter. Apart from the manipulation of the cream, an important factor in all preparations of this description of which it: forms a part, there are one or two points which need careful attention. The gelatine, dissolved in a little water, must be added at a certain temperature, for if it be too hot it causes the cream to lose some of its lightness; if too cold, it sets in small hard lumps instead of being intimately mixed with the whole. And again, after the gelatine is added, the cream preparation must be stirred until just on the point of setting, more particularly so when it contains fruit, almonds, pistachios, etc., which would otherwise sink to the bottom of the mould. On the other hand, if the mixture is allowed to become too cold, it does not take the shape of the mould. If available, the mould should stand in an ice cave or on ice until the cream sets firmly. When creams have to set without this aid, they should be made the day before, and kept in a cold place until required. To Unmould Jellies and Creams—It is much better to dip the mould once into hot water than 3 or 4 times into lukewarm “water; and as the whole is immersed it is necessary that the top of the jelly or cream should be afterwards dried with a clean cloth. One sharp “ up and 988 HOUSEHOLD MANAGEMENT down ” jerk will instantly detach the mould of cream or jelly, which should at once be placed on a. cold dish, the hand being gently with' drawn. In turning out a border mould too large to be covered by the hand, the dish and mould together may be shaken sharply up and down until the border is detached. Sweets of this description are usually garnished with a macédoine of fruit, whipped cream, or jelly. As a rule the jelly is chopped, and the more coarsely the better is the eflect, for large pieces reflect the light, whereas finely-chopped jelly has a slightly opaque appearance. Freezing Maehlnes.--Recent years have introduced a variety of machines for making ices, but the ordinary old-fashioned pewter freezing pot still holds its own, and deservedly so, for it is reliable and satisfactory in every way, although its use entails a little more labour on the operator, and the process is slower than with the newly- invented machines. Except in the case of soufiiés, a pewter pot and pewter mould for freezing should always be used; neither copper nor tin should come in contact with the ice. Nearly all the machines in present use are supplied with an outer compartment constructed to hold the ice and salt, and an inner receptacle in which the mixture to be frozen is placed, and revolved by means of a handle. Freezing Mlxture.~~The materials usually employed for this purpose are ice and coarse salt, or freezing salt, the correct proportions being 1 lb. of salt to 7 or 8 1b. of ice. More salt than this is often added with a view to making the mixture freeze more quickly, which it does for a short time, but the large proportion of salt causes the ice to speedily melt, and the freezing operation comes to a. standstill unless the ice is frequently renewed. The ice tub or outer compartment of the freezing machine must be filled with alternate layers of crushed ice and salt. A good layer of ice at the bottom of the tub enables the freezing pot to turn more easily and more quickly than if it were placed on the bare wood. The following mixture may be used for freezing purposes when ice is not procurable : Ammonium nitrate, granular, 4 ounces; washing soda, 4 ozs. : water, 4 ozs. Crush the washing soda to a coarse powder. mix with the ammonium nitrate. Add at once half the water ; im- merse the vessel containing the substance to be cooled in the crystal- line magma; in 20 minutes add the rest of the liquid, and again mix. This will readily give a temperature of 16-18° F. (-8.9° to --7.8° C.) at ordinary temperatures, and lower if the vessel containing it be packed in another with sawdust. Preparation of Ices.—The mixture to be frozen is placed in the freezing pot or inner receptacle of the freezing machine, and the lid firmly secured. When the vessel has been quickly turned for a short time. a thin coating of ice will have formed on the sides. This must be scraped down with the spatula, and well mixed with the liquid contents, and as soon as another layer has formed it must be dealt with in the same RECIPES FOR com) SWEETS 989 manner. This, and the turning, is continued until the mixture ac- quires a thick creamy consistency, when it is ready for moulding. To ensure success the following rules should be observed—— 1. Avoid putting warm mixtures into the freezing pot. 2. Add sweetening ingredients with discretion. 3. Avoid, as much as possible, the use of tin and copper utensils. 4. Carefully wipe the lid of the freezer before raising it, so as to prevent any salt getting into the mixture. Moulding Ices.--The ice, in the semi-solid condition in which it is taken from the freezing machine, is put into dry moulds, and well shaken and pressed down in the shape of them. If there is the least doubt about the lid fitting perfectly, it is better to seal the opening with a layer of lard, so as to, effectually exclude the salt and ice. In any case the mould should be wrapped in 2 or 3 folds of kitchen paper when the freezing has to be completed in a pail. 1 part of salt should be added to 3 parts of ice, and the quantity must be sufficient to com- pletely surround the mould. It should be kept covered with ice and salt for 3 or 4 hours, when it will be ready to unmould. When a charged ice cave is available, the ice is simply moulded, placed in the cave, and kept there until sufliciently frozen. Unmouldlng lees.—Ices should be kept in the moulds, buried in ice, until required. When ready to serve, remove the paper and the lard when it has been used, dip the mould into cold water, and turn the ice on to a dish in the same way as a jelly or cream. Varieties o! Ices.--Ices may be broadly divided into 2 classes, viz., cream ices and water ices. The former are sometimes composed almost entirely of cream, sweetened, flavoured and elaborated in a number of ways, but more frequently the so-called “ cream ice ” con- sists principally of custard, more or less rich according to respective requirements, with the addition of fruit pulp, crystallized fruit, almonds, chocolate, coffee, liqueurs, and other flavouring ingredients. Water ices are usually prepared from the juices of fresh fruit mixed with syrup, fruit syrup, or jam, sieved and diluted with water or syrup. In addition to these there are the demi-glacé or half-frozen compounds, now largely introduced into high-class menus under the names of sorbet, granite or granito, and punch. This variety is always served immediately before the roast, and always in small portions in sorbet cups or glasses, never moulded; and alcoholic liqueurs are more or less used in their preparation. Parfaits, mousses, and soumés differ from Ordinary ices, inasmuch as the cream preparation is at once moulded and placed on ice, thus omitting the ordinary preliminary freezing process. In these, as in desert ices, new combinations and moulds of original design for their use are being constantly introduced, but as the principal constituents of the preparations remain unchanged, they present no difficulty to those who understand the general principles of ice making. 990 HOUSEHOLD MANAGEMENT Jellies, etc. Ig76.-—ALMOND CHARLOTTE. (See Charlotte Russe, No. 2032.) Omit the brandy or sherry and vanilla essence, and add 1 tablespoon- ful of coarsely-chopped, lightly-browned almonds and a rfew drops of almond essence. 1977.--AMBER JELLY. Ingredients.——} a pint of water, i- of a pint of sherry or Marsala, 1» of a pint of lemon-juice, 6 ozs. of loaf sugar, I 02. of leaf gelatine, 4 yolks of eggs or 2 whole eggs, the thinly cut rind of 1 small lemon. Method.--Put all the ingredients into a stewpan, and whisk over the fire until near boiling point, but do not allow it to actually boil, or the eggs will curdle. Strain through muslin or a fine strainer, pour into a mould and place in the cool to set. Tlme.--About i an hour. Average Cost, is. 4d. Sufficient for about 1 quart of jelly. 1978.—APPLE JELLY. (Fr.—Gelée de Pommes.) Ingredients.--r lb. bf apples, 3 ozs. of castor sugar, 1} an oz. of leaf gelatine, 1 lemon, 1» a pint of water. Method.--Peel and slice the apples, put them into a stewpan with the sugar, water, the juice and thinly cut rind of the lemon, simmer until tender, and rub through a fine sieve. Melt the gelatine in 2 table- spoonfuls Of Water, strain, and stir it into the apple preparation, and turn into a prepared mould. Tlme.--About I hour. Average Cost, 6d. Sufficient for 1 medium- sized mould. 1979.-—-APRICOT JELLY. (Fr.—~Gelée d’Abricot.) Ingredients-28 large apricots, 1} pints of syrup No. 2277, 11 ozs. of gelatine, 3 tablespoonfuls of lemon-juice. Method.--Remove the stones, and slice the apricots thinly. Make the syrup as directed, pour it boiling over the apricots, and add the lemon-juice. Soak the gelatine in a little cold water, and, when ready to use, stir it over the fire until dissolved. Allow the apricots to remain covered until nearly cold, then strain through a jelly bag, stir in the gelatine, and pour into a prepared mould. Tlme.—--About 1} hours. Average Cost, 2s. 6d. to 3s. Sumelent for 1 quart. RECIPES FOR JELLIES 991 198o.--ASPIC JELLY. Ingredients.—-2 quarts of jellied veal stock, No. 9, 2 ozs. of gel- atine, 1 of a pint of sherry, 1 of a pint of vinegar (preferably French wine vinegar), the shells and whites of 2 eggs, I bouquet-garni (par- sley, thyme, bay-leaf), 2 strips of celery. Method.--Let the stock become quite cold, and remove every particle of fat. Put it into a stewpan with the gelatine, herbs, celery cut into large pieces; the egg-shells, and the whites previously slightly beaten. Whisk over a sharp fire until near boiling, and add the wine and vinegar. Continue the whisking until quite boiling, then'draw the stewpan aside, let the contents simmer for about 10 minutes, and strain till clear and use as required. Tlme.--From 40 to 60 minutes, after the stock is made. Average Cost, 19. 2d., exclusive of the stock. Sufficient for 2 quarts of jelly. 1981.~—-ASPIC JELLY FROM CALVES’ FEET. lngredlents.--2 calves’ feet, 5 pints of cold water, I onion, I leek, 2 shallots, I carrot, 2 or 3 strips of celery, 2. bouquet-garni (parsley, thyme, bay-leaf), 2 dozen peppercorns, salt, ‘1 lemon, 2 tablespoonfuls each of malt and tarragon Vinegars, I tablespoonful of chilli vinegar, the whites and shells of 2 eggs, 1» of a pint of sherry (optional). bismuth—Wash, blanch and divide each foot into 4 or more pieces. Replace in the stewpan, add 5 pints of water; when boiling skim caret fully, add the vegetables cut into large pieces, herbs, peppercorns, salt to taste, and simmer gently from 5 to 6 hours. Strain, and when cold, carefully remove every particle of fat. Now place the stock, the juice of the lemon and the rind finely-pared, the whites and shell of the eggs in the stewpan, whisk over the fire until hot,then add the Wine and vinegar. Bring to the boil, whisking meanwhile. Simmer Slowly for 30 minutes, strain and use as directed on p. 987. Tlme.--About I hour, to clear and strain. Average Cost, 28. 9d. to 35. Sufficient for I quart. Nola—When the jellied stock is not suficiently still, a little French leaf gelatine should be added when clearing. 1982.--ASPIC JELLY FROM GELATINE. Ingredientsn—zj ozs. of leaf gelatine, I quart oi water, the whites and shells of 2 eggs, I lemon, } of a pint of malt vinegar, I tablespoonful of tarragon vinegar, I onion, carrot, 2 or 3 strips of celery, :1. bouquet~ garni (parsley, thyme, bay-leaf), Io peppercorns, I teaspoonful of salt. Method.--Whip the whites of eggs slightly, pare the lemon rind as thinly as possible, and strain the juice. Put them with the rest of the 992 HOUSEHOLD MANAGEMENT ingredients into a stewpan, whisk over a brisk fire until boiling, and simmer very gently for about 20 minutes. Strain as directed on p. 98 7. Tlme.—About 1 hour. Average Cost, rod. or 11d. Sufilclent for 1} pints. Note.-- elly of this description is used principally for lining and garnishing moulds. i too stifi it may be diluted with a little water, or sherry, when additional flavour is desired. 1983.--BRANDY JELLY. (Fr.——Gelée au Cognac.) Ingredients.--r small wineglassiul of brandy, 4 ozs. of sugar, I oz. of leaf gelatine, the thin rind and strained juice of I small lemon, the stifily- whipped whites and crushed shells of 2 eggs, I bay-leaf, 2 cloves, 1 blade of mace, 1 pint of cold water. Method.-—Put all the ingredients, except the brandy, into a stewpan, whisk gently until on the point of boiling, then draw the pan aside, and let the contents simmer gently for 5 minutes. Strain through a jelly bag until clear, add the brandy, and pour into a prepared mould. Tlme.—About } an hour. Average Cost, 1s. 2d. Sufllclent for a pint mould. 1984.—CALF’S FOOT JELLY. (See Aspic Jelly from Calves’ Feet, No. 1981.) 1985.—~CHAMPAGNE JELLY. (Gelée au Vin de Cham- pagne.) Ingredients.--r pint of water, {- of a pint of champagne, 1» of a pint of sherry, 6 ozs. of loaf sugar, I} ozs. of gelatine, the juice and finely-cut rind of I lemon, the juice and finely-cut rind of I small orange, 2 cloves, 1 inch of cinnamon, the white and shell of 1 egg. Method.—-Put all these ingredients into a stewpan, and bring to the boil, stirring meanwhile. Simmer for about 10 minutes, strain through a hot jelly-bag or cloth, and pour into a wetted mould. When firm, turn out as directed on p. 987. Tlme.—About 40 minutes. Average Cost, 2s. to 2s. 6d. Sumclent for 1} pints of jelly. 1986.—-CLARET JELLY. (Fr.—Gelée de Bordeaux.) Ingredients.—r pint of claret, {L of a pint of water, i of a pint of lemon- juice, the thinly cut rind of 2 lemons, 6 ozs. of loaf sugar, I} ozs. of leaf gelatine, the whites and shells of 2 eggs, a few drops of cochineal. Method.--Put all these ingredients into a stewpan, and whisk over the fire until it boils. Simmer for about 10 minutes, then strain RECIPES FOR JELLIES 993 through a scalded bag or cloth, add a few drops of cochineal to improve the colour, pour into a wet mould, and put in a cool place to set. Time.--About 40 minutes. Average Cost, 1s. 6d. to :3. Sumcient for 1} pints. 1987.—CLARET JELLY. (Another Method.) Ingredientsa-i a pint of claret, 1 of a pint of water, 1~ of a pint of rasp- berry or strawberry jam or syrup, 1 tablespoonful of brandy, 3 028. of loaf sugar, Q of an oz. of leaf gelatine, the juice and thinly cut rind of 1 lemon, cochineal. Method.--Dissolve the gelatine in the water], add the other ingredients, and stir by the side of the fire until well mixed. Simmer very gently for 10 minutes, strain through muslin, add a few drops of cochineal to improve the colour, and pour into a wet mould, and put to set in a cool place. ’l‘lme.--About i an hour. Average Cost, 1s. 3d. Sufficient for 1 pint. 1988.-—COFFEE JELLY. (Fr.—Gelée au Cafe.) lngredients.-} a pint of strong clear coffee, i a pint of water, A» an 02., (full weight) of leaf gelatine, sugar to taste. Method.-Put the water and gelatine into a small stewpan, stir by the side of the fire until dissolved, then pass through a fine strainer into a basin. Add the coffee, sweeten to taste, and turn into a mould previously rinsed with cold water. Turn out when set and serve. ’l‘lme.--From 20 to 25 minutes. Average Cost, 3d. Sufficient for 1 pint of jelly. 1989.—CRAB APPLE JELLY. Ingredients.-~Crab apples, sugar, lemon-j uice, gelatine. Method.—Halve the fruit, place it in a preserving pan with cold water to barely cover it, simmer gently until tender, then strain. Replace the liquor in the pan ; to each pint allow 1 lb. of sugar and 1 dessert- spoonful of lemon-juice, and simmer gently for 4} an hour, skimming meanwhile. Measure the liquor; to each pint allow 4} an oz. of gelatine, dissolve it in a little warm water, and strain and add it to the contents of the preserving pan. Pour into a prepared mould or jelly glasses, and serve when set. If closely covered the jelly may be kept for a considerable time. Time.—About 2 hours. Average Cost, 7d. or 8d. per pint. Nola—Also see recipes for Apple Jelly, No. 1978. 1990.-nurcn FLUMMERY. Ingredients.—1 oz. of gelatine, castor sugar to taste, 4 eggs, the thinly- pared rind and strained juice of 1 lemon, 1 pint of sherry, Madeira, or raisin wine, 1 pint of water. K K 994 HOUSEHOLD MANAGEMENT Method.—-Soak the gelatine and lemon-rind in the water for 20 minutes, and afterwards simmer gently until the gelatine is dissolved. Beat the eggs, add the wine, lemon-juice, the strained water and gela- tine, and sweeten to taste. Stir by the side of the fire until the mixture thickens, then pour it into a mould rinsed with cold water, and put aside until set. Time.--4d minutes. Average Cost, zs. 3d., if made with sherry. Sufficient for i quart mould. . I 99 I .~—GELATINE JELLY. Ingredients.—i quart packet of calves’ foot gelatine, 5 ozs. of loaf sugar, 2 lemons, the stifliy-whipped whites and crushed shells of 2 eggs, } a pint of sherry, i- a pint of cold water, 1 pint of boiling water. Method.--Soak the gelatine in the cold water for } an hour, then put it into a stewpan with the boiling water, sugar, whites and shells of eggs, thin rind and strained juice of the lemons and the sherry. Whisk the mixture until it boils, let it stand 10 minutes to clear, then strain through a jelly bag or cloth. Tina—About 1 hour. Average Cost, 18. 6d. Sufficient for 1 quart. toga—GOLDEN JELLY. (F1.——Gelée dorée.) lngredients.--i quart of lemon, wine or other clear jelly, 2 to 3 gold leaves. Method.—Break the gold leaves into small pieces, stir them into the jelly when on the point of setting, and pour into a. mould as the jelly commences to set. Time.—4o minutes. Average Cost, rs. 9d. to as. 9d. Sufficient for I quart. 1993.—-GOOSEBERRY JELLY. (Fr.—Gelée de Grose- illes Vertes.) Ingredients.—r lb. of gooseberries, 3 ozs. of castor sugar, or to taste, i Of an 02. of leaf gelatine, the finely-cut rind of 1 lemon, } a pint of w ter. Method.—Cut off the tops and tails of the gooseberries, put them into a. stewpan with the sugar, water, and lemon-rind, simmer until tender, and rub through a hair sieve. Dissolve the gelatine in 2 table- spoonfuls of cold water, and strain it into the mixture. Turn into a mould previously rinsed with cold water, and put aside in a cold place until set and firm. 'f'inie.—About i hour. Average Cost, 5d. or 6d. Sufficient for t medium-sized mould. Seasonable from April to July; RECIPES FOR JELLIEs 995 1994.—GRAPE JELLY. IanflnBr-b} pints of wine jelly or gelatine jelly, black grapes. Method.-Arrange the grapes and jelly in alternate layers (see Char- treuse of Oranges), and, if liked, intersperse shredded almonds and Strips of pistachio kernels. Tlme.—I hour. Average Cost, from 2s. to 2s. Sumcleni for aboui 1} pints. 1995.--ISINGLASS JELLY. 1 Ingredients.—r oz. of patent isinglass, 5 ozs. of loaf sugar, the finely- pared rind and strained juice of 2 lemons, the stitHy-whisked whites and crushed shells of 2 eggs, j a pint of sherry, j a pint of cold water, I pint of boiling water. N Method.--Follow the directions given for making Gelatine Jelly. o. 199:. Tlme.--About I hour. Average Cost, Is. 9d.l Sufficient for I quartJ regs-IVORY JELLY. Ingredients.—-4 ozs. of ivory dust (to be obtained from first-class grocers), I wineglassful of sherry, I clove, ‘1' bay-leaf, I blade of mace, Sugar to taste, I quart of water. Method.--Put all the ingredients, except the wine and sugar, intd a stewpan, and simmer gently until reduced to I pint. Strain through a jelly bag, when cold and set remove the sediment, re-heat the jelly‘, add the wine and sugar to taste, strain into a mould, and put aside until set. Tlme.--About :2 hours. Average Cost, uncertain. Sufficient for a pint mould. 1997.-—-JELLY, POLONAISE STYLE. (Fr.-—-Gelée a la Polonaise.) Ingredient—I} pints of Maraschino jelly NO. 2008, I pint of milk) I 02. of sugar, {- an 02. of cornflour, {- of an 02. of gelatine, 2 yolks of eggs, I tablespoonful of Maraschino, } a teaspoonful of vanilla essence. Method.---Mix the cornflour smoothly with a little milk, boil the remainder, and add to it the sugar, and the blended cornflour and milk. Stir and boil for 2 or 3 minutes, then add the gelatine,. previously softened in a little cold water. Simmer gently until it dissolves, and allow the mixture to cool a little. Now add the beaten yolks of eggs, and stir by the side of the fire until they thicken, then strain 'the pre- paration into a basin, and stir in the Maraschino and vanilla essence. Pour into a flat-bottomed mould, let it set on ice, and cut into diamond blocks of uniform size. Set these in a .fancy border mould in layers 996 HOUSEHOLD MANAGEMENT with jelly (see Macédoine of Fruit, N0. 2001),,arranging them sym- metrically. Tlme.—From 3} to 4 hours, altogether. Average Cost, 2s. Sufllclent for r medium-sized mould. 1998.-—JF.LLY IN COLOURS. (See Marbled Jelly, No. 2007.) 1999.-JELLY WITH BANANAS. (FL—Chartreuse de Bananes.) lngredlents.--6 or 8 bananas, I pint of lemon or wine jelly, Nos. 2020 and 2004. Method.—Remove the skins from the bananas as required, as they so quickly discolour. Cut them into rather thin slices, and arrange them in jelly as directed in the recipe for Jelly with Oranges, N0. 2002. The greatest care must be taken to have the layers of fruit and the spaces of jelly between them uniform. Tlme.—-From I to 1} hours. Average Cost, its. 6d. to 18. 9d. Sumelent for r medium-sized mould. 2000.-JELLY WITH CREAM. Ingredlents.—r pint of red jelly (claret 0r port), 1» ozn each of pre- served ginger, apricots, angelica, and cherries, all shredded, J an 02. of gelatine, §~ a pint of stiflly-whipped cream. Methode—Place a deep layer of jelly at the bottom of a plain mould, let it set firmly, put in a. small round mould, or tumbler with straight sides, and fill the outer space with cold liquid jelly. When firm, take away the mould or glass , this may be easily done by filling it for a minute or so with warm water. Dissolve the gelatine in a little hot water, when slightly cooled add it to the Cream, Stir in the fruits, and turn the whole into the prepared mould. Tlme.-Without ice, 5 or 6 hours. Average Cost, as. 9d. Sumclent for 5 0r 6 persons. non—JELLY WITH FRUIT. (Fr.-—Macédoine de Fruit a la Gelée.) Ingredientsw—r} pints of lemon or wine jelly, Nos. 2020 and 2004, mixed fruit, such as grapes, strawberries, red and white currants, small slices or dice of pineapple, peaches and apricots. Methods—Rinse the mould with cold water, place it in a basin or shallow pan o£ broken ice, cover the bottom with a thin layer of cool jelly, and let it set. Add some oi the fruit, contrasting the colours carefully, cover with jelly, and leave it. to stifi'en. Repeat until the RECIPES FOR JELLIES 997 mould is full, taking care that each layer id firmly fixed before adding another. Turn out when set and serve. Tlme.--About 1 hour. Average Cost, from 2s. 3d. to 33. 6d. Sufficient for 1 large mould. 2002.--JELLY WITH ORANGES. (F r.--—Chartreuse aux Oranges.) Ingredients.—6 Tangerine oranges, 1 pint of lemon or wine jelly Nos. 2020 and 2004. ' Methoda—Peel the branges, removti every particle of pith, and divide them into sections. Cover the bottom pf a charlotte mould with a little cool jelly, let it set, then arrange sections of orange neatly oven lapping each other round the mould. Cover with more jelly, let, it set, then add another layer of oranges, and repeat until the mould is full. Timon-From 1 to 1} hours, when ice is used. Average Cost, 18. 6d, to 1s. 9d. Sufllcient for 1 medium-sized mould. Seasonable from Novemq bet to August. 'l‘sxennd Masons-Tangerine oranges are mall, with thiri, highly‘ math skins, full of essence. The flavour of the fruit is decided and perfumed. The fruit originally came from China and Tangiers. Tangerines are preserved when in sugar-gaseor ctystallued,’ and are then knowq uChinois;whenpreservedripe,theysrecalledMandu-ineor angel-ins. 2003.—JELLY WITH RAISINS. ingredients.~Wme or lemon j elly,l Valencia Iraisins stoned... Method.—-The raisins may be placed in the jelly according to the directions given in Jelly with Bananas, No. 1999, or Jelly with Fruit,I No. 2000, \ Time—Without ice, 5 or 6 hours. Average Cost, 15. 6d. t0 2s., accord- ing to size. 2004.—LEMON JELLY. (Fr.-Gelée au Citron.) Ingredients—1} pints of water, i a pint of sherry, i» of a pint of lemon juice, 6 ozs. 0f loaf sugar, the finely-peeled rind of 4, lemons, the whites and shells of 2 eggs, 1} ozs. of leaf gelatine. Method.-Put the water; lemon-rind and juice, gelatine, sugar, egg Shells, and the slightly beaten whites together 'nto a stewpan, boil 11p, whisking meanwhile, simmer for about" 10 minutes, then strain through a scalded jelly-bag or linen cloth. Add the wine, and use as required, Time.-—About 1 hour. Average Cost, 1s. 6d. to 1s. 8d. Sufficient1 for '1} pints. Nobel-When the jelly is intended to line or garnish moulds, an extra 1} oz. 0f gelatine should be added, especially so in hot weather. 998 HOUSEHOLD MANAGEMENT 2005.—-LEMON JELLY. (Another Method.) lngredlents.—r} pints of water, i a pint of lemon-juice, 6 ozs. of loaf sugar, 2 ozs. of leaf gelatine, the thinly cut rinds of 4 lemons, 4 cloves, I inch of cinnamon, the whites and shells of 2 eggs. Method.--Put all these ingredients into a stewpan, whisk until they boil, and mum“ for about 10 minutes. Strain through a scalded cloth or bag, and when cool use as required. Time.—About r hour. Average Cost, 1s. 2d. Sufficient for 11- pints. 2006.—LIQUEUR JELLY. (See Maraschino Jelly, No. 2008.) 2007.-—MARBLED JELLY. (Fr.—Gelée Panachée.) Ingredients.---1} pints of lemon or wine jelly, cochineal, sap~green or spinach colouring. Method.—Coat a mould with a thin layer of cool jelly, put 3 or 4 tablespoonfuls aside, and divide the remainder into 3 equal portions. Colour one green, one red, and leave the other plain. Let it become firm, then put it into the mould in rough pieces about the size of a large walnut, and set them with a little cool jelly, put aside for the purpose. Let it remain on ice or in a cool place until firm, then turn out and serve. Time.--About 1'} hours. Average Cost, 18. 3d. to rs. 6d. Suillcient for 5 or 6 persons. 2008.—MARASCHINO JELLY. (Fr.--Gelée au Maras- quin.) Ingredients.—4 tablespoonfuls of Maraschino liqueur, 1} pints of water, 4 ozs. of leaf sugar, I} ozs. of leaf gelatine, the juice of 2 lemons, the whites and shells of 2 eggs. Method.—Put all the ingredients except the Maraschino into a stew. pan, and bring to boiling point, whisking meanwhile. Simmer gently for a few minutes, then strain, add the Maraschino, and when sufli. ciently cool pour into a. wet mould. Time.--About 1 hour. Average Cost, rs. 3d. Sufficient for 1} pints. 2009.—NECTARINE JELLY. (See Apricot Jelly, No. 1979.) 2010.—NOYEAU JELLY. (See Maraschino Jelly, No. 2008.) 2011.—NOYEAU CREAM. (Fr.—-Créme au Noyeau.) Ingredients—r} pints of cream, 1} ozs. 0f gelatine, r tablespoonful of lemon-juice, 2 tablespoonfuls of noyeau, r tablespoonful of sugar, or to taste. RECIPES FOR JELLIES 999 Method.—-Soak and afterwards dissolve the gelatine in a little water. Add the noyeau, lemon-juice, sugar, and the cream slightly-whipped. Whisk gently until light, then turn into a mould and set aside the pre- paration until it becomes firm. Time.—About } an hour. Average Cost, 3s. Sufficient for I large mould. 2012.—ORANGE JELLY. (Fr.—-Gelie d’Oranges.) Ingredients.--I pint of orange juice (strained), I pint of boiling water, 2 ozs. of loaf sugar, 12» ozs. of gelatine, the juice of 2 lemons, the thinly cut rind of 2 oranges. Method.-Put the water, gelatine, sugar and orange-rinds into a stewpan, bring to the boil, and let the mixture stand by the side of the fire for about Io minutes. Have the strained orange and lemon-juice ready in a basin, add the contents of the stewpan, pouring them through a piece of muslin or a strainer. When cool, pour into a mould rinsed, with cold water. This jelly is never cleared, as it spoils the flavour. Time.—About 40 minutes. Average Cost, Is. Sufficient for I quart of jelly: Seasonable from November to August. 2013.--PORT WINE JELLY. (Fr.--Gelée au. vin d’Oporto.) Ingredients—1 a pint of port wine, I) gills of water, I 02. of loaf sugar, i an 02. of leaf gelatine, I tablespoonful of red-currant jelly, cochineal. Method.—-Put the water, sugar, red-currant jelly and gelatine into a stew-pan, and stir the ingredients by the side of the fire until dissolved. Add half the wine, a few drops of cochineal to improve the colour, and strain through muslin or jelly bag. Add the remainder of wine at the last. Time.—About } an hour. Average Cost, 13. 3d. Sufficient for I small mould. 2014.—PUNCH JELLY. (Fr.—Gelée au Punch.) Ingredients.—-I pint of water, I wineglassful each of rum, sherry, and kirsch, j a lb. of loaf sugar, I} ozs. of French gelatine, 2 lemons, I egg, j an inch of cinnamon, 2o coriander seeds. Method.--Put the water and sugar into a stewpan, and boil to a syrup. Add the finely-cut rind of the lemons, the gelatine, previously softened in a little cold water, and stir until the latter dissolves. Now put in the lemon-juice, rum, sherry, kirsch, cinnamon and coriander seeds, bring to the boil, and let it cool. Beat up the white and shell of the egg, add the mixture to the contents of the stewpan when sufficiently cool, and whisk by the side of the fire until boiling. Simmer very gently 1000 HOUSEHOLD MANAGEMENT for to minutes, then strain through a hot jelly-bag or a cloth until clear, and pour into a mould previously rinsed with cold water. Tina—About i hour. Average (lost,, is. 9d. Sunlclent for 1} pints of jelly. 2015.—RHUBARB JELLY. (Fr.—Gelée de Rhubarbe.) Ingredients.—r small bundle oi rhubarb“,r ozs. 0i castor sugar, or to taste, f of an oz. of leaf gelatine, the finely-cut rind of 1 lemon, is Pint of water. Maillot—Wipe the rhubarb with a cloth, trim it, and cut it into short lengths, put it into a stewpan with the water, sugar and lemon-rind, sim- mer until tender, and rub through a hair sieve. Dissolve the gelatine in 2 tablespoonfuls of water, and strain into the rest of the ingredients. Turn into a wetted mould, and keep on ice or in a cold place until set. Tina—About r hour. Average Cost, 6d. to 7d. Sufficient for I medium-sized mould. Seasonable from February to May. 2016.~—SAUTERNE JELLY. (See Champagne Jelly, No. 1985.) zone—STOCK FOR JELLYA (See Aspic Jelly from Calves’ Feet, No. 1981, Gelatine Jelly, No, ;991, and Wine Jelly, No. 2020.) When sweet jelly is required, lemon-rind, cloves, bay-leaf and mace should replace the vegetables, herbs and vinegar used in making aspic jelly. .'aor8.-—STRAWBERRY JELLY. (F r.—Gelée aux Fraises.) lngredlents.-—-r lb. of strawberries, } a lb. of loaf sugar, 2 ozs. of gela- tine, the juice of I lemon, the whites and shells of 2 eggs, a little lemon jelly, No. 2020i Method.-Boil the sugar and 1 pint of cold water to a syrup, and when cool, pour it Over } a lb. of strawberries, previously picked and crushed to a pulp. Cover the basin, and let the fruit remain thus for i an hour. Coat a. mould thinly with lemon jelly, decorate tastefully with whole strawberries, and fix them firmly in place with a little more jelly (see p. 996). Place the gelatine with i pint of “water in a stewpan,J when dissolved add the strawberry preparation and the lemon-juice. Let the mixture cool, then stir‘ in the whites of the eggs and the shells. Whisk until boiling, and strain through a jelly-bag or cloth until clear. When the preparation is cold and on the point of setting pour it into COLD SWEETS. ,w.,,vov i; : 9 1A lbw-11- ~.~'.'~ aid (3%" ...l. \11“_ 2- .,-~» ~ At. .. F.4o...--. _- “-. I. Charlotte St. Jose. 2. Jubilee or Claret Jelly. 3. Apple Amber. 63 K K" SOUFFLES. . 1. Cheese Soufiié. 2. Souffle Omelet. 3. Vanilla Soufllé. RECIPES FOR CREAMS met the prepared mould, and let it remain on ice or in a cool place \mtit firm. Time.-#About 1} hours. Average Cost, 1s. 9d. to 2s. 3d. Sumelent for 1 large mould. Seasonable from June to August. 2019.---TIPPAREE JELLY. Ingredients.--Tipparee pods (Cape goeseberries), sugar, lemon- uice. Method.—-Wipe the pods, cover them with cold water, simmer gently until soft, then drain through a jelly bag, but do not squeeze the pulp. Measure the liquor j to each pint add 1 lb. of sugar and i dessert~ spoonful of lemon-juice, and simmer gently for f an hour, skimming meanwhile. Pour the jelly into prepared moulds, or into jars if not required for immediate use. Tlme.---About 2 hours. Average Cost, uncertain. zozo.-»-WINE JELLY. (Fr.--Gelée au Vin.) Ingredients.-—r quart of water, j of a pint of wine, sherry or Marsala, 4 029. of loaf sugar, 12} ozs. of French leaf gelatine, 1 orange, i lemon, {- an oz. of coriander seed, the whites and shells of 2 eggs. Method.---Put the water; sugar, gelatine; the juice and finely-cut rind of the orange and lemon, and the coriander seeds into a. stewpan, and let them soak until the gelatine is softened. Whisk the whites and shells of the eggs together, add them to the rest oi the ingredients, and whisk over the fire until boiling. Simmer gently for 10 minutes, then strain through a hot jelly-bag or cloth until clear, and pour intd a wet mould. Tlme.--About 1 hour. Average Cost, 19. 6d. to 18. 9d. Shfllelent (or 1 quart of jelly. Creams, etc. 2021.--ALMOND CREAM. (F r.-—Créme aux Amandes.) Ingredients.--2 ozs. of almonds, } a pint of cream, I oz. of sugar, } an oz. of leaf gelatine, essence of almonds. Method.-—Blanch and skin the almonds, chop them coarsely, and bake in the oven until light brown. Dissolve the gelatine and sugar in 3 tablespoonfuls of water. Whip the cream stifliy, add the gelatine, etc., the almonds when cold, and mix all lightly together. Pour into a prepared mould, and stand in ice or in a cool place until firmly set. Tlme.-About 40 minutes. Average Cost, 18. 6d. Sumclent for 1 small cream. 1002 HOUSEHOLD MANAGEMENT 2022.--APRICOT CREAM. (F r.—-Créme aux Abricots.) Ingredlents.—-} a pint oi apricot purée, 1» a pint of cream, I} ozs. oi castor sugar, } of an oz. of leaf gelatine, t teaspoonful of lemon-juice, {- oi a. pint of apricot syrup, cochineal. Method.-—-Tinned or bottled apricots may be used, and the purée is made by passing them through a fine sieve. Whip the cream stiffly, and stir it lightly into the purée. Disaolve the gelatine in a. little water and put with the syrup, add the sugar and lemon-juice, and let it cool, then strain into the cream, etc., and add cochineal drop by drop until the desired colour is obtained. Pour the mixture into the prepared mould, and stand on ice or in a cold place until firm. Tlme.-~From 20 to 30 minutes, after the mould is prepared. Average Cost, about 18. 6d. Sufficient for r medium-sized mould. 2023.—BANANA CREAM. (Fr.-—Creme de Bananes.) lngredlents.—} a pint of banana purée, 1} a pint of cream, 11} ozs. of castor sugar, g of an oz. of leaf gelatine, 1 wineglassiul of Benedictine or Maraschino, cochineal. Methot—TPass the bananas through a fine sieve, add the stifiiy- whipped cream, the Benedictine or Maraschino, and mix lightly to- gether. Dissolve the gelatine in a tablespoonful of water, stir in the sugar, and when suificiently cool mix lightly with the cream, etc., adding cochineal drop by drop until a pale pink colour is obtained. Pour into the prepared mould, and stand on ice or in a cold place until firm. Tlme.—-To make the cream, from 20 to 30 minutes. Average Cost, from 1s. 9d. to as. Sumclent for I medium-sized mould. 2024.-—BANANA CREAM. (Fr.-—Bavaroise de Bananes.) Ingredlenn.~—2 bananas, 1 quart of milk, 2 ozs. of cornflour, 2 ozs. 0i castor sugar, 2 yolks of eggs, } a teaspoonful of vanilla essence. Method.—Mix the cornfiour smoothly with a little milk, put the remainder into a stewpan with the sugar, when boiling add the blended cornflour and milk, and boil about 10 minutes. Let the preparation cool a little, then add the beaten yolks of eggs, and stir by the side of the fire until they thicken. Add the vanilla essence, the bananas thinly-sliced, and when cool pour into the prepared mould. Tlme.—From 25 to 30 minutes. Average Cost, 9d. Sulllelent for 1 large mould. RECIPES FOR CREAMS £1003 202 5.—-BAVARIAN CREAMS. A variety of these will be found under their respective names, e.g. Bavaroise au Chocolate, Bavaroise de Bananes, Bavaroise aux Péches, etc. etc. 2026.--BAVAROISE AU CHOCOLATE. (See Chocolate Cream, No. 2036.) 2027.~—-BAVAROISE .DE BANANES. (See Banana Cream, N0, 2023.) 2028.--BAVAROISE AUX PECIIES. (See Peach Cream, No. 2047.) 2029.—-BROWN BREAD CREAM. (F's-Creme au Pain-bis.) Ingredients.-1 pint of cream, } a pint of milk, 3 tablespoonfuls of crumbled brown bread, 1 oz. of loaf sugar, } an 02. of gelatine, 2 whites of eggs, I yolk of egg, 1 vanilla pod, J of a teaspoonful of ground cinna- mon. Method.——Simmer the milk and vanilla pod together until pleasantly flavoured, add the sugar, and when dissolved strain on to the beaten eggs, stirring meanwhile. Return to the stewpan, add the gelatine, previously soaked in a little water, then put in the cream and stir until the mixture thickens. Have the sieved brown bread and cinnamon ready in a basin, add the milk preparation, stir frequently until cool, then pour into the prepared mould. Time.—From 40 to 45 minutes. Average Cost, 2s. 3d. to 23. 6d. Sufficient for 1 large or 2 small moulds. 20 3o.—CANARY CREAM. Ingredients.—I} pints of milk, 4 025. Cf loaf sugar, i of an 02. of leaf gelatine, 1 lemon, 6 yolks of eggs. Method.—Soak the gelatine in a little milk, boil the remainder with the thinly-cut lemon-rind and sugar for a few minutes, add the gelatine, and when dissolved let the mixture cool a little. Now put in the lemon-juice, the beaten yolks of eggs, and stir by the side of the fire until they thicken. Stir the mixture frequently until cool, then pour into a wetted or lined mould. Times—From 35 to 40 minutes. Average Cost. 1s. Sufficient for 1 large mould. 1004 HOUSEHOLD MANAGEMENT 203r.—CARAMEL CREAM. (Fm—Creme Renversée.) Ingredients.-—x§ pints of milk, 3 ozs. of ground rice, 1 oz. of castor sugar, the thinly-cut rind of 1 lemon, 2 ozs. of loaf sugar. Method.—Put the loaf sugar into a stewpan with r tablespoonful of cold water, allow it to boil quickly until it becomes dark golden-brown, then pour it into a dry plain mould, which must be turned slowly over and over until the inner Surface is completely coated. Add the lemon-rind and caster sugar to the boiling milk, sprinkle in the ground rice, and boil gently for 10 minutes. When ready, remove the lemon- rind, pour the mixture into the prepared mould, and let it remain in a cold place until set. Time.--From 35 to 45 minutes. Average Cost, 6d. Sufllcfent for r medium-sized mould. 2032.—CHARLOTTE RUSSE. (F r.-—Charlotte Russe.) Ingredienfs.—} a pint of cream, 1- of a pint of milk, 1- of an. 02. of leaf gelatine, r tablespoonful of brandy or sherry, i dessertspoonful of castor sugar, vanilla essence, Savoy or finger biscuits, jelly, cherries, angelica, or other decoration. Method.—Cover the bottom of a charlotte mould thinly with jelly, and when set garnish with strips of angelica and halved cherries. Cover with jelly to the depth of about i an inch, let the jelly set, then line the mould with Savoy biscuits. Dissolve the gelatine and sugar in the milk, then strain it and add the brandy and vanilla essence to taste. When cool stir into the stifily-whipped cream. Pour into the pre— pared mould, and set on ice or in a cool place until firm. Time.—From r 5 to 20 minutes, after the mould is prepared. Average Cost, is. 6d. to 1s. 9d. Sufficient for 1 medium-sized mould. Nola—If preferred, the bottom of the tin may be lined with biscuits cut to the shape pf the mould. 2033.——CHARL0TTE A LA ST. JOSE. Ingrediente.—4 ozs. of preserved pineapple, Savoy biscuits, } a pint of cream, i- a gill of milk, } a pint of lemon or wine jelly (about) (see Nos. 2004 and 2020), I 02. of castor sugar, i an 02. of gelatine, 1 table- spoonful of pineapple syrup. Method—Line the bottom of an. oval charlotte ,mould with jelly; when set, decorate it with fancifully-cut pieces of pineapple, and cut the remainder into small dice. Set the decoration with a little jelly, and cover with a layer to the depth of at least } an inch. Stand on ice until firm, then line the sides of the mould with Savoy biscuits. Dissolve the gelatine and sugar in the milk, add the pineapple syrup,and let the mixture cool. Whip the cream stiffly, add the pineapple dice, and when RECIPES FOR CREAMS 1005 cool stir in the gelatine, etc. Pour into the mould, stand on ice until firm, then turn out and serve. Tlme.---About t hour, to prepare. Average Cost, 2s. 6d. to 2s. 9d. Sufilelent for 6 or 7 persons. 2034.-—CHARTREUSE 0F APPLES. (FL—Char. treuse de Pommes a la Princesse.) lngredlents.-—6 small cooking apples, 3 028. of sugar (about), i an oz. of leaf gelatine, 2 ozs. of angelica, 1 oz. of glaoé cherries, I 02. of pista- chios, the thinly-cut rind of i a lemon, 1; pint of lemon or wine jelly, } a gill of cream, 2 cloves, carmine or cochineal for colouring purposes. Method.—Peel, core and slice the apples, cook them with the sugar, cloves, lemon-rind, and i a pint of water until tender, then rub them through a hair sieve. Dissolve the gelatine in l tablespoonful of water, and stir it into the puree. Divide into 2 equal portions, colour“! pink with carmine, add 1 tablespoonful of cream to the other, pour into separate saute-pans or round shallow tins, and when cold cut into stars, crescents or other shapes. Have ready a plain charlotte mould coated with jelly, ornament the bottom and sides tastefully with the prepared shapes and fanciftu cut pieces of angelica, and fix them firmly in place with a little cool jelly (see p. 985). Place a small mould in the centre of the large one, leaving about 1 inch of space all round; fill this space with cool jelly, and let it set firmly. Dissolve the trim- mings of the coloured and plain preparations separately, add the remainder of the cream stiflly-whipped, sweeten to taste, and add to each portion 1 gill of cool jelly. Remove the mould from the centre, and fill the cavity with alternate layers of plain and coloured puree, taking care that each layer is firmly set before adding the following one, and dividing them by a liberal sprinkling of shredded cherries and pistachios. Let the mould remain on ice for about 2 hours, then turn Out, and serve. Timer-To prepare, from 2} to 3 hours. Average Cost, 2s. 9d. to 3s. Sufficient for a medium-sized mould; 6 or 7 persons. 20 3 5.—CHESTNUT CREAM.(Fr.—-Créme aux Marrons.) Ingredients.—r lb. of chestnuts, 1} pints of milk, § a pint of cream, 4 ozs. of caster sugar, 1 of an oz. of gelatine, 4 yolks of eggs, the thinly- cut rind of 1 lemon, a vanilla pod, I wineglassful of Maraschino, carmine or cochineal. Methodn-Shell, parboil and skin the chestnuts, put them into a stewpan with 1 pint of milk, the lemon-rind and vanilla pod, simmer until tender, then rub through a fine sieve. Dissolve the sugar and gelatine in the remaining 1} pint of milk, cool slightly, then add the yolks of eggs, and stir by the side of the fire until they thicken. When cool 100% HOUSEHOLD MANAGEMENT mix with the purée. add the Maraschino, thickly-whipped cream, and the carmine drop by drop, until a pale pink colour is obtained. Pour into a decorated mould, and let it remain on ice or in a cool place until set. Tlme.-—About 1} hours. Average Cost, 2s. 3d. to 2s. 6d. Sufilelent for i medium-sized mould {6 persons).. 2036.-—CHOCOLATE CREAM. (Fm—Crime au Choco- lat.) lng'redlents.—4 ozs. oi chocolate, 2 02s. of castor sugar, 11 of an 02. of last gelatine, 4 yolks of eggs, 1» of a pint of cream, 1» of a pint of milk, l, teaspoonful of vanilla essencel Methode—Simmer the milk and chocolate together until smoothly mixed,let it cool slightly, then add the yolks of eggs and stir until they thicken, but the mixture must not boil or the eggs may curdle. Dis- solve the gelatine in 1 tablespoonful of water, strain it into the custard, and add the vanilla essence. Whip the cream stifily, stir it lightly into the custard, turn into a prepared mould, and stand on ice or in a cool place until firmly set. Thaw—From 20 to 30 minutes. Average Cost, rs. 9d. to 25., not including decoration and garnish. Sulllelent for t medium-sized mould. 203,7.-—CHOCOLATE CREAM. (Fr.--—Bavaroise au Chocolat.) Ingredients.—-4 02s. of chocolate, 3 ozs. of sugar, i an oz. of French leaf gelatine, 1 tablespoonful of creme de riz or ground rice, 6 yolks of eggs, 1 quart of milk, 1 teaspoonful of vanilla essence. Method—Soak the gelatine in.a little milk, mix the creme de riz smoothly with milk, put the remainder into a stewpan with the choco- late and Sugar, bring to the boil, add the creme de riz, and simmer for about 10 minutes. Let the mixture cool a little, add the beaten yolks of eggs, and stir by the side of the fire until they thicken. Add the Vanilla and gelatine, and, when cool, pour into the mould, which may be simply wetted, or lined with jelly, and decorated according to taste. H Tlme.—From 35 to 40 minutes. Average Cost, rs. 6d. Sulllelent for 1 large mould. 2038.—*—COFFEE CREAM. (Fm—Crime au Café.) lngredlents.—} a. pint of cream, Q a pint of milk, cofiee essence, 2} ozs. of castor sugar, 1 of an oz. of gelatine, the yolks of 2 eggs. Method—Beat the yolks of eggs, add them to the milk when nearly RECIPES FOR, CREAMS 1007 boiling, stir until they thicken, then put in the sugar and cool slightly1 Now dissolve the gelatine in 1 tablespoonful of water, and add it to the custard. Whip the cream stiflly, stir it in to the custard when nearly cold, add the coffee essence, and pour into the prepared mould. Let the mould remain on ice or in a cold place until firm. Time.—Ab0ut } an hour. Average Cost, from 1s. 6d. to re. 8d. Sulli- eient for I medium-sized mould. 2039.—-COI.D CABINET PUDDING. (Fr.—Pouding Cabinet Froid.) Ingredients.—Savoy biscuits, 2 ozs. of ratafias, 1 oz. of castor sugar, } an Oz. of leaf gelatine, 1» a pint of milk, } a gill of cream, the yolks 0f 4 eggs, jelly, cherries, angelica. Method.-—Prepare the mould as directed for the recipe for Charlotte Russe, No. 2032. Bring the milk and sugar nearly to boiling point, stir, it“ into the beaten yolks of the eggs, replace in the stewpan, and stir by theI side of the fire until the mixture thickens, but it must hot boil. Dissolv the gelatine in 1 or 2 tablespoonfuls of water, add it to the custard, and when nearly cold stir in the cream, and flavour to taste with vanilla. Place the ratafias and trimmings off the Savoy biscuits the mould. and pour the preparation, when cold and on the point of setting, Over them. Place on ice or in a cold place until firm. Time.—Fr0m 30 to 35 minutes, after the mould is prepared. Average Cost, 1s. 6d. to 1s. 9d. Suillelent for 1 medium-sized mould. 204o.-~GARIBALDI CREAM. (Fr.-—Créme a la Gari- baldi.) Ingredients.—Equal quantities Of pistachio, strawberry, and vanilla cream (see recipes for same). Method.—-Place a layer of strawberry cream at the bottom Of a mould previously lined with jelly, or rinsed with cold water. .Allow it to set, add an equal depth of vanilla cream, and when firm, pour over it the pistachio cream. Let it remain on ice until set, and unmould. ’l'lme.—-Without ice, 3 to 4 hoursi Average Cost, 2s. 6d. to 3s., according to size, 2041.—GENOESE CREAM. (Fr.—Créme a la Génoise.) Ingredientse—t a pint of milk, 1 of a pint of cream, 2 Ozs. of macarOons, 2 ozs. of caster sugar, I oz. of mixed glacé fruit shredded, } an oz. pf leaf gelatine, 4 yolks of eggs, the finely~cut, rind of j an orange, J a wineglassful of brandy. Method.-Crush the macaroons and soak them in the brandy. Put the milk, sugar and orange-rind into a stewpan, boil up, and simmer 1008 HOUSEHOLD MANAGEMENT for 10 minutes, then add the gelatine, the beaten yolks of eggs, and stir by the side of the fire until they thicken and the gelatine is dissolved. Strain over the macaroons and brandy, add the prepared fruit, and when cool, stir in the stiifly-whipped cream. Continue the stirring until the mixture is on the point of setting, then turn into the prepared mould. Let it remain on ice or in a cool place until firm. Time.—From 35 to 40 minutes. Average Cost, 1s. 9d. Sufficient for I medium-sized mould. 2042.—GINGER CREAM. (Fr.~L-Créme de Gingem- bre.) Ingredients.—} a pint of cream, 1- of a pint of milk, 2 tablespoonfuls of ginger syrup, I tablespoonful of castor sugar, 2 ozs. of preserved ginger, 1 of an oz. of leaf gelatine, the yolks of 3 eggs. Distinct—Beat the yolks of eggs, add them to the milk when nearly boiling, stir until they thicken, add the sugar, and set aside to cool. DiSsolve the gelatine in a tablespoonful of water, mix with it the ginger syrup, the ginger cut into dice, and pour into the custard. W'hip the cream stiffly, and when cool stir it lightly into the custard. Turn into the prepared mould, and stand on ice or in a cold place until required. Time.—About J an hour. Average Cost, IS. 8d. to 2s. Suflicient for I medium-sized mould. Pnunvnn Gmcln comes to us from the West Indies. It is made by scalding the roots when the are green and full of cap, then peeling them in cold water, and putting them into jars, with a ric syrup. in which state we receive them. It should be chosen of a bright yellow colour with a little transparency; what is dark-coloured, fibrous and stringy, is not good. 2043.—GOOSEBERRY CREAM. (Fr.——Créme de Groseille Verts.) lngredlents.-} a pint of gooseberry purée, I teaspoonful of lemon juice, vanilla cream N0. 2062, Spinach greening. Method.—Cook the gooseberries in a stew-jar until tender, pass them through a hair sieve, and sweeten to taste. Make the cream as directed, but omit the vanilla flavouring. Add to it the gooseberry puree with a few drops of spinach colouring, and pour into a prepared mould. Tlme.-—From I} to 1} hours. Average Cost, 2s. to 28. 9d. Sufficient for 6 or 7 persons. 2044.—ITALIAN CREAM. (F r.--Créme a l’ltalienne.) lngredfents.—} a pint of cream, } a pint of milk, 1 oz. of gelatine, sugar to taste, the yolks of 4 eggs, the thin rind and strained juice of I lemon. Method.—Soak the gelatine in a little cold water for I} an hour, and afterwards stir it over the fire until dissolved. Boil up the milk, RECIPES F_0R CREAMS 1009 infuse the lemon-rind for 20 minutes, then add the gelatine, yolks 0t eggs, lemon-juice, and sugar to taste. Stir by the side of the fire until' the mixture thickens, then strain, and, when cool, stir in the stifl‘ly-1 whipped cream, The preparation may be turned into a mould and put aside until set, or it may be at once served in a glass dish or jelly- glasses. Tlme.—-About 1 hour. Average Cost, 18. 8d. Sumelent for 5 or 6 persons. 2045.—LEMON CREAM. (Fr.—Créme au Citron.) Ingredients.—--r pint of cream, 2 tablespoonfuls of lemon-j uice, r heaped tablespoonful of ground almonds, 2 glasses of sherry, sugar to taste. Method.——Whip the cream stiffly, adding the rest of the ingredients gradually, and sweeten to taste. Serve in jelly glasses. For a moulded cream, see Vanilla Cream, and substitute lemon-juice for vanilla. Tlme.—From 25 to 30 minutes. Average Cost, as. 6d. Sufficient to fill 12 small glasses. 2046.—0RANGE CREAM. (Fr.—Créme a l’Orange.) Ingredients.--r good orange, 2 tablespoonfuls of apricot marmalade, vanilla cream. Method.—Make the cream as directed, but omit the vanilla flavouring, add the strained juice of the orange, the rind finely-grated, and the marmalade well reduced. Pour into a prepared mould, and place on ice until set. Time—From 11- to 1} hours. Average Cost, as. to 2s. 6d. Sumclent for 6 or 7 persons. 2047.—PEACH CREAM. (Fr.-—Bavaroise aux Péches.) lngredlents.—} a pint of peach puree, } a pint of cream, 1 oz. of castor sugar, I gill of apricot syrup, } an oz. of leaf gelatine. Method.-Pass suflicient peaches through a hair sieve to make the required amount of puree. Dissolve the gelatine and sugar in the puree, and stir in the stifily-whipped cream. Turn into the prepared mould, and let it remain on ice or in a cold place until set. Tlme.-From 25 to 30 minutes. Average Cost, about 15. 6d., ex- clusive of decoration or garnish. Sufficient for r medium-sized mould. 2048.—-PINEAPPLE CREAM. (Fr.—Créme d’Ananas.) Ingredients.—} a pint of cream, 1 gill of water, 1} of a pint of pineapple Purée, 2 good tablespoonfuls of pineapple cut into dice, I} ozs. of castor Sugar, i} an oz. of leaf gelatine, I teaspoonful of lemon-juice. bismuth—Whip the cream stifiy, stir it lightly into the pineapple IOIO HOUSEHOLD MANAGEMENT purée, and add the pineapple dice. Dissolve the gelatine and sugar in the water, add the lemon-juice, and when suficiently cool, stir it lightly into the cream, etc. Pour into the prepared mould, and set on ice or in a cold place until firm. Tlme.—From 30 to 40 minutes. Average Cost, rs. 9d. to 23. Sunl- elent for I medium-sized mould. Plums (Fr. manna-The pineapple is a native of trqpical South America, but is now widely found in all tropical countries. It is a peculiar growth of the was saliva. The fruit, which much resembles a pine-cone, is of a delicious and delicate flavour, ' h y reminiscent of tine, con. taining sugar, and is s sub-acid. In proper condition it should soft, sweet and full 0 juice. It is much up ted as a dessert fruit, and, owing to its delicious and characteristic flavour is we adapted or use in the kitchen in preparing a large variety of sweet dishes. The em mm for table use is grown in the United Kingdom in specially heated glass pine-houses. Enormous quantities are also imported from the West Indies, the Azores, etc. These are packed while still hard, and Spence the journey. Pmeapplaamalsopreeuvedinfinainglasswith symp,sndcsndied,inall which forms they are most useful to the cook. It was first known in Europe about 250 years ago, and ap rs to have been cultivated in England in the middle of the eightemth century. From the fibre the pineapple s beautiful cloth, called “ pina,” is manufactured. 2049.--PISTACHIO CREAM. (Fr,—Créme aux Pis- taches.) lngredlents.—r pint of cream, 4 02s. of pistachio nuts, 2 ozs. of castor sugar, 1 oz. of leaf gelatine, a little sap-green liquid colouring. Method—Blanch, skin and shop the pistachios finely. Dissolve the gelatine and sugar in 3 tablespoonfuls of water. Whip the cream stimy, add the gelatine when cool, the pistachios, and sap-green drop by drop, “until the desired colour is obtained. Pour into a decorated mould (see p. 985), and let it remain on ice or in a cold place until firmly sets Tlme.—About } an hour. Average Cost, 3s. 9d. to 4s. 3d. Sufficient for t medium-sized mould. 2050.-—RASPBERRY CREAM. Vin—Creme aux Framboises.) Ingredients.--r pint of, cream, } of a pint of milk, 1} ozs. of castor sugar, } an oz. of gelatine, the juice of 1 lemon, 1 of a pint of raspberry syrup, or 2 tablespoonfuls of raspberry jam. Method.—When raspberry jam is used instead of syrup, pass it through a hair sieve, dilute with water to make the required quantity, and add a few drops of cochineal. Dissolve the gelatine and sugar in the milk, add the lemon-juice, mix with the raspberry syrup, and stir in the stifily-whipped cream. Tlme.—About i an hour. Average Cost, 2s, 3d. to 2s. 6d. Sumelent for I medium-sized mould. 2051.-*-RICE CREAM. (Fr.~—Ri2 a l’Impératrice.) Ingredients.-—2 ozs. of Caroline rice, 4 ozs. of castor sugar, } of an oz. RECIPES FOR CREAMS 101! of leaf gelatine, 1 pint of milk, 1} a pint of cream, vanilla or other flavouring, fruit compdte (see p. 1025). Method—Simmer the rice in the milk until perfectly tender, and when the milk is nearly absorbed, stir frequently to prevent the rice sticking to the bottom of the pan. Melt the gelatine in 1 or 2 tablespoonfuls of water, stir it into the rice with the sugar and fiavouring ingredient, and when sufliciently cool add the stiffly-whipped cream. Turn into a decorated border mould, and allow it to remain on ice or in a cold place until set. Serve the compdte of fruit piled in the centre. Tina—About 2 hours. ,Average Cost, 18. 4d., exclusive of the fruit compOte. Sufilcient for I medium-sized mould. 2052.--RICE CREAM. (Fm—Creme de Riz.) Ingredients.—1 pint of milk, l a pint of cream, 2 ozs. of ground rice, 2 ozs. of castor sugar, } an oz. of leaf gelatine, vanilla esSence, or other flavouring. Method.-Bring the milk and sugar to boiling point, sprinkle in the rice, and simmer gently for about 20 minutes. Dissolve the gelatine in I tablespoonful of water, add it to the rice, flavour to taste with Vanilla essence, and when cool, mix in as lightly as possible the stifily- whipped cream. Pour into the prepared mould, and set aside until firm. Time—About § an hour.I Average Cost, 1s. ,5d. to 1s. 7d. Sufficient for I medium-sized mould. 2053.--RUM CREAM. (Fr.---Créme au Rhum.) lugredlents.--I wineglassful Of rum, 2 ozs. of sugar, } of an 02. Of leaf gelatine, 3 yolks of eggs, 1} a pint of milk, 1 bay-leaf. Method.-Bring the milk to boiling point, put in the bay-leaf, and infuse for 20 minutes. Add the sugar and yolks of eggs, stir until the mixture thickens, then put in the gelatine previously dissolved in a little hot water, and remove the bay-leaf. Add the rum, stir occa- sionally until cool, and pour into a mould rinsed with cold water. Time—About 1} an hour. Average Cost, 10d. Suiilelent for 4 or 5 persons. 2054.—SOLID CREAM. Ingredients.—1 pint of double cream, castor sugar to taste, 1 dessert- spoonful of lemon-j nice, 2 tablespoonfuls of brandy. Methods—Whip the cream stimy, add the lemon-juice and brandy, and sweeten to taste. Serve in jelly glasses. Time—2 5 minutes. Average Cost, 2s. 6d. Sufficient for 6 OlJ 7 persons. I012 HOUSEHOLD MANAGEMENT 20 5 5.-—STONE CREAM. Ingredients.-—r pint of milk, 2 ozs. of sugar, I heaped up tablespoonful of arrowroot, 3 drops each of essence of cloves and almonds, jam, strips of angelica, glacé cherries. Method.--Place a good layer of jam at the bottom of a glass dish. Mix the arrowroot smoothly with a little cold milk, boil the remainder, pour it over the arrowroot, stirring meanwhile. Replace in the stewi- pan, add the sugar, simmer gently for 2 or 3 minutes, and stir in the flavour-lugs. Stir the mixture occasionally until nearly cold, then pour it over the jam, and garnish with angelica and cherries. Tiara—Altogether, about 1 hour. Average Cost, rod. Sufficient for 4 or 5 persons. 20 56.—-—STRAWBERRY CREAM. (F r.——Créme de F raises.) Ingredients—I lb. of strawberries, } a pint of cream, 3 ozs. of castor sugar, 1 of an oz. of leaf gelatine, the juice of 1 lemon. Bismuth—Pick the strawberries and pass them through a fine hair seive. Dissolve the gelatine and sugar in 2 tablespoonfuls of water, and add the lemon-juice. Strain the gelatine, etc., into the strawberry puree, add the cream well-whipped, mix lightly together, and pour into the prepared mould. Set on ice or in a cold place until firm. TIme.—From 35 to 40 minutes. Average Cost, zs. Sufficient for ! lmedium-sired mould. Seasonable from June to August. 20 57.--STRAWBERRY CREAMS, SMALL. (F r.— Petits pains de F raises a la Moderne.) Ingredients—1 lb. ripe strawberries, 1 pint of lemon or wine jelly, ’ Nos. 2004, 2020, r tablespoonful of Maraschino, } an 02. of leaf gelatine, r 02. of castor sugar, 2 ozs. of loaf sugar, 2 eggs, angelica. ,Method.--Line the moulds with jelly, and decorate them with leaves of angelica and halved strawberries (see p. 985). Boil the loaf sugar and x gill of cold water to a syrup. Pass the remainder of the straw- berries through a fine sieve, place in a large basin with the syrup, sugar, Maraschino, beaten eggs, gelatine dissolved in r tablespoonful of water, and whisk over a saucepan of boiling water until the mixture thickens. Now stand the basin on ice or on a. cold slab, stir frequently until cold and on the point of setting, then pour into the prepared moulds. Time.-2 hours, altogether. Average Cost, 2s. t0 2s. 6d. Sufiicient for 8 or 10 small moulds. Nola—As the mixture is poured less quickly into small moulds than one large one, it should not be allowed to come quite so near setting point. If, however, it etifiens during the process of filling the moulds, it should be slightly re-heated over a saucepan of hot water. RECIPES FOR CREAMS 1013 2058.--SWISS CREAM. (FL—Creme a la Suisse.) lngredients.—} a pint of cream, 4} a pint of milk, 1- of a pint of sherry, r oz .of castor sugar, 1 tablespoonful of cornflour, 1 lemon, 1 teaspoonful, of finely-chopped pistachios, sponge cake. Method.—-Cut the cake into l-inch thick slices, place them in a deep silver or glass dish, and pour over the sherry. Mix the cornfiour smoothly with a little milk, boil the remainder with the thinly-cut lemon-rind and sugar until pleasantly flavoured, remove the lemon rind, then add the blended cornflour and milk, boil for 2 or 3 minutes, and let the mixture cool. Whip the cream slightly, add it and the lemon-juice to the cornflour preparation, and pour over the sponge cake. Sprinkle with the pistachios, and serve when perfectly cold. Time—From 35 to 40 minutes. Average Cost, 15. 6d. to 15. 8d., exclusive of the cake. Sufficient for r medium-sized dish. 2059.-—-TAPIOCA CREAM. (Fr.—-—Créme au Tapioca.) Ingredients.--l} ozs. of French crushed tapioca (sold in packets), 2 ozs. of castor sugar, I quart of milk, 2 tablespoonfuls of thick cream, 4yolks of eggs, the thinly-cut rind of j a lemon, 1 bay-leaf, 1} a small pot of red-currant jelly, an equal quantity of lemon or wine jelly. Method.--Mix and dissolve the jellies, and when 0001 pom; the pre- paration on the bottom of a border mould, and let it Set. Bring the milk, bay-leaf, and lemon-rind to the boil, and sprinkle in the tapioca. Cook gently for about 1} an hour, then add the sugar, beaten yolks of eggs, and stir until the mixture thickens. Remove the bay-leaf and lemon-rind, and when cool stir in the stiffly-whipped cream, and pour the mixture into the prepared mould. Tlme.--From a} to 1* hours. Average Cost, 1s. 6d. to 1s. 8d. Sum- plent for 1 large mould. 2060.--TEA CREAM. (Fr.—Créme an The.) lngredients.--I oz. of good tea, 1 oz. of gelatine, } pint of milk, } pint of cream, sugar to taste. Method.—-Bring the milk to boiling point, pour it over the tea, let it infuse for 20 minutes, then strain and add half the cream. Dis- solve the gelatine in a little boiling water, strain it into the cream, and sweeten to taste. Whip the remainder of the cream stiflly, stir it into the tea, etc., when sufficiently cool. Pour into a mould rinsed with cold water and let set. Tlme.-—About 1 hour. Average Cost, as. Sumelent for 4 or 5 persons. 1014 HOUSEHOLD MANAGEMENT 2061.-—VANILLA CREAM. (F rue-Creme a la Van- ille.) lngredlents.--r} pints of milk, l pint of cream, 1} ozs. of castor sugar, } an oz. of leaf gelatine, 4 yolks of eggs, 1 tablespoonful of brandy, z teaspoonfuls of vanilla essence. Method—Beat the yolks of eggs, add them to the milk when nearly boiling, stir until they thicken, put in the sugar, and let the preparation cool. Dissolve the gelatine in r tablespoonful of water, and add it with the brandy and vanilla essence to the rest of the ingredients. Whip the cream slightly, stir it lightly into the preparation when cool and pour into the prepared mould. l Time.—-From 40 to 60 minutes. Average Cost, 1s. 9d. to is. Sumclent for I large mould. 2062.—VANILLA CREAM. (Fr.—Créme a la Vanille.) Ingredients.--r pint of cream, I 02-! of castor sugar, } an oz. of leaf gelatine, r gill of water, I teaspoonful of vanilla essence. Hethod.--Whip the cream stifliy, add the castor sugar and vanilla essence. Dissolve the gelatine in the water, when cool, strain into the cream, mix well, and pour into the prepared mould. Let it remain on ice or in a. cold place until set. Tlme.---About 20 minutes. Average Cost, as. to 2s. 4d. Sufllcient for r medium-sized mould. anm is the {unit of vanilla malice, s parasitical orchid which flourishes in Brazil, Mexico, Peru, and many other places. The fruit is a long capsule, thick and fleshy. Certain species of this fruit contain a pulp with a delicious and flavour. Vanilla is principally imported from Mexico. The capsules for export are ways picked at ect maturity. The essence is the term in which it is used generally and most conveniently. ts properties are stimulating. Vanilla lsln daily use for ices, chocolates, and devouring connections gmerally. 2063.-—VELVET CREAM. (Frr-Créme a la Velouté.) Ingredients.—§ a pint of cream, I} a gill of water, 1 wineglassful of brandy or sherry, 1 oz. of castor sugar, } an 02. of leaf gelatine. Method.--Dissolve the gelatine and sugar in the water, and add the sherry or brandy. Whip the cream stiffly, add to the rest of the in~ gredients when cool, and mix well. Pour into the prepared mould, and let it stand on ice or in a cold place until firm. Tlme.—From 20 to 30 minutes. Average Cost, 1s. 4d. to rs. 6d. Sullieient for 1 small mould. RECIPES FOR COLD SWEETS 1015 Cold Sweets 2064.-ALM0ND CUSTARD. lngredieuts.--1 tablespoonful of finely-chopped almonds, almond- essence, } an oz. of potato flour, 4 ozs. of sugar, 4 yolks of eggs, 3 sheets or } oz. of leaf gelatine, 1* pints of milk. Method.-—Mix the potato flour smoothly with a little milk, boil up the remainder, and pour it over the potato flour, stirring the mixture meanwhile. Replace in the stewpan, simmer gently for 3 minutes, then add the Sugar and yolks of eggs, and stir by the side of the fire until the mixture thickens. Dissolve the gelatine in a little hot water, add it to the custard, and strain. Stir in the almonds, add almond essence to taste, and use for filling éclairs, comets, etc.r Time.—-About } an hour. Average Cost, rod. to Is. 206 5.--APPLE AND RICE CAKE. Ingredients.——Good shortcrust, 3 or 4 cooking apples, 2 ozs. Of rice, sugar, vanilla, milk. Method.--Simmer the rice in milk until quite soft and fairly dry, then add sugar and vanilla to taste. Peel, core, and slice the apples. Line a flan ring with shortcrust paste, fill with alternate thin layers Of hot rice and uncooked apple, and on top place a thin cover of paste. Seal the edges, bake in a fairly hot oven from 20 to 30 minutes. Dredge thickly with fine sugar and serve as a luncheon or dinner sweet. 2066.—-APPLE CUSTARD. Ingredients.—-2 lbs. of apples, 6 ozs. of sugar, 4 eggs, 1 pint of milk. Methoda-Peel, core and slice the apples, stew them with 4 ozs. of sugar and 2 or 3 tablespoonfuls of water until 'tender, then pass through a hair sieve, or beat to a pulp. Bring the milk nearly to boiling point, put in the remainder of the sugar and the beaten yolks of eggs, stir and cook gently until the mixture thickens, but do not allow it to boil. Whisk the whites of eggs to a stifi froth, and sweeten with a little caster sugar. Place the apple pulp at the bottom of a piedish, pour the custard on top, and cover lightly with the white of egg. Sprinkle the surface liberally with castor sugar, and bake in a moderately cool oven until the meringue hardens and acquires a little colour. Time.--About 1} hours. Average Cost, 18. 1d. 2067.-—APPLE FOOL. Ingredients.—1 pint of apple pulp, 1- of a pint of stiffly-whipped cream, sugar to taste. Method.-—Bake or stew the apples, pass them through a fine sieve, sweeten, and stir in the cream. Serve in a glass dish, or custard glasses. Tlme.—About 1 hour. Average Cost, 1s. Sumeleut for 3 or 4 persons. U 1016 HOUSEHOLD MANAGEMENT 2068.—APPLE FROST WITH CREAM. (Fr. ---Pommes_ Méringuées a la Creme.) Ingredients.—ro small sour cooking apples, 10 ozs. ofl loaf sugar", castor sugar, i a pint of cream, 3 whites of eggs, I teaspoonful of lemon- juice, 1 inch of cinnamOn, 2 cloves, :0 crystallized cherries, angelica. Method.-Peel and core the apples carefully without breaking. Place the loaf sugar in a stewpan with i- a pint of water, the sugar, lemon- juice, cloves and cinnamon, and reduce to a syrup, skimming mean-l while. Arrange the apples in a saute-pan, pour the syrup round, cover with a buttered paper, and bake gently until tender. Transfer them to a buttered baking-sheet, cover the entire surface lightly with stifliy¢ whisked sweetened white of egg, by means of a pipe and forcing-bag, and dredge well with castor sugar. Bake in a slow oven until the meringue hardens and acquires a little colour, and let them become quite cold. When ready to serve, whip the cream stiffly, stir in r dessertspoonful of castor Sugar, pile a. little in the centre of each apple, dish each one on a little bed of cream, and serve the remainder in the centre of the dish. Decorate each apple with a cherry and strips of angelica, then serve. Time—About 3 hours. Average Cost, 2s. 6d. to 2s. 9d. for 7 br 8 persons. Seasonable at any time. 2069.—APPLE HEDGEHOG’. Ingredients.--r dozen sour cooking apples, 5 ozs. of moist sugar, castor sugar, r 02. of blanched baked almonds, 2 whites of eggs, the finely“ grated rind of i a lemon, t pint of water. Method.--Peel the apples, core 8 of them carefully, and slice the . remainder. Place the 8' whole apples in a stewpan with the moist sugar and water, stew gently until tender, then transfer them carefully to a dish. Put the sliced apples into the stewpan, cook them in the syrup until perfectly soft, and beat them to a pulp. Spread a layer of this pulp on a dish, place the whole apples on the top of it, fill the spaces between them with apple pulp, and cover the surface with the remainder, raising it slightly in the centre, in the form of a dome. Whisk the whites of eggs stifily, sweeten to taste with castor sugar, and spread lightly over the apples. Insert the strips of almonds uniformly, to represent the back of a hedgehog, and serve. Time.-From I} to 2 hours. Average Cost, rs. 6d. Sufficient for 6 or 7 persons. Seasonable at any tims. Sufficient 207o.——APPLE SNOW. (Fr.--Pommes a la Neige.) Ingredients.-+-6 apples, 6 whites of cggS, 4 or 5 ozs. of caster sugar, the thinly-cut rind of 1 lemon. COLD SWEETS. l. Charlotte Russe. 2. Savarin Triflle. 6s COLD SWEETS. " 1. Savoy or Sponge Cake. 2. Ratifia Trifle. 66 RECIPES FOR COLD SWEETS 1017 Methods—Peel, core and slice the apples, place them in a jar with the sugar, lemon-rind, and z tablespoonfuls of water, and stew gently on the stove or in the oven until tender. Pass through a sieve, add more sugar if necessary, and let the pulp become quite cold. Then whip the whites stifl‘ly, add them to the pulp, and continue thewhisking until the mixture becomes stiff. Serve in custard-glasses or on a glass dish. Timer-f‘mm r} to 1} hours. Average Cost, 1s. 2d. Sumcient foi' 5 or 6 persons. Seasonable at any time. 207r.-APPLE SNOW. (Another Method.) Ingredients—6 apples, 2 whites of eggs, 2 tablespoonfuls of castor sugar, I tablespoonful of coarsely-chopped candied peel, 2 tablespoon- fuls of sherry, the thinly-cut rind of i a lemon. Method.--Peel, core and slice the apples, put them into a stewpan with the water, sherry, sugar and lemon-rind. Cook gently until tender, pass through a hair sieve, add the stiflly-whisked whites of eggs, and whisk until the mixture becomes firm. Stir in the candied peel, and serve in small glasses. 'l‘lme.-About 11- hours. Average Cost, from rs. to rs. 3d. Sumclent for 6 or 7 persons. Seasonable at any time. 2072.—-APPLE SNOW. (Another Method.) Ingredients-*2 lbs. of sour cooking apples, 4 or 5 028. of sugar, the thinly-cut rind oi 1 lemon, 2 whites of eggs. Method.--Peel, core and slice the apples, stew them with 3 tablespoon- iuls of water, the lemon-rind and sugar until tender; then pass them through a sieve. Add more sugar ii necesssary, let the apple pulp become quite cold ,1 and mix lightly in the stifliy-whisked whites of eggs. Serve in jelly-glasses or on a glass dish. Time.--About 1} hours. Average Cost, 9d. Sumeient for 6 or 7 persons. Seasonable at any time. 2073.—-APPLE TRIFLE. (Fur—Trifle de Pommes.) Ingredients—2 lbs. of sour cooking apples,6 ozs. of sugar, §ot a pint of cream, i a pint of custard, No. 2104, 3 sponge cakes, the finely-grated rind of 1} a lemon, glacé cherries, angelica. Method.—Peel, core, slice the apples, stew thenli with the lemon-rind, sugar and 2 tablespoonfuls of water in a jar until tender, and rub through a. hair sieve. Cut each sponge cake into 3 or 4 slices, place them in a glass dish, cover with the apple purée, pour over the custard, and let the preparation stand until perfectly cold. Then whip "the cream stiflly, spread it lightly over the entire surface, and garnish with halved cherries and strips of angelica. 1018 HOUSEHOLD MANAGEMENT Time.-Altogether, about 2 hours. Average Cost, rs. 9d. to zs. Sum- eient for 6 or 7 persons. Seasonable at any time. 2074.-—APPLES AND CREAM. (Fr.—-Pommes a la Chantilly.) Ingredients.--2 lbs. of sour cooking apples,5 ozs. of moist sugar, 1 lemon, l» of a pint of cream. Method.—Peel, core and slice the apples, place them in a jar with the thinly-cut rind of the lemon, 2 tablespoonfuls oi water and the sugar, and cook on the stove or in the oven until tender. Pass through a hair sieve, add the lemon-juice, and more sugar, if necessary, and 1 fill custard glasses with the preparation. Whip the cream stifiy, sweeten to taste, and pile lightly on the top of the apple purée. Tlme.—From 1.} to 1} hours. Average Cost, 1s. 6d. Sumeient for 6 or 7 persons. Seasonable at any time. 2075.—APPLES IN RED JELLY. Ingredients.—6 apples, 6 ozs.. o£ loaf sugar,I i» an oz. of leaf gelatine, 1 pint of boiling water, the thinly-cut rind of 1 lemon, 4 cloves, 1 white of egg, castor sugar, cochineal. Method.-Peel and core the apples, place them in a stewpan large enough to allow them to stand side by side, pour over them the hot water, in which the loaf sugar has been previously dissolved, and add the lemon-rind and cloves. Cover, and stew very gently until the apples are tender, then remove them, brush the tops of them with white of egg, and sprinkle liberally with castor sugar. Add the gelatine to the contents of the stewpan, stir until dissolved, then strain into a basin, and colour red with cochineal. Place the apples in a deep glass dish, pour the syrup round, and put aside in a cold place until set. Tlme.--About 1 hour. Average Cost, rod. Sumelent for 4 or 5 persons. Seasonable at any time. 2076.-—APRIC0T comrors. (See Compote of Fruit, No. 2099, and Stewed Fruit, No. 2160.) 2077.—APRICOT MOULD. (Fr.—Pain d’Abricot.) Ingredients-A} pints of milk, 2 ozs. of ground rice, 1 oz. of castor sugar, 4 tablespoonfuls of apricot jam, or 1} gill apricot pulp, and i a. gill of cream. Method.--Bring the milk to boiling point, sprinkle in the ground rice, and simmer for about 10 minutes. Dilute the jam or pulp with a tablespoonful of hot water, and press it through a sieve or strainer into the RECIPES FOR COLD SWEETS 1019 stewpan. Add the sugar, and when well-mixed, pour the preparation into a wetted border mould. Let it stand until set, then turn out, and pile the stimy-whipped sweetened cream in the centre. Tlme.--From 25 to 30 minutes. Average Cost, rod. Spmelent for 5 or 6 persons. 2078.--APRICOT TRIFLE. (Fr.—Trifle d’Abricot.) lngredlents.—r bottle or tin of apricots, stale sponge cake, § of a pint of cream, 1 tablespoonful of' almonds blanched and shredded, 1 table- spoonful of, castor sugar, 1 tablespoonful of lemon-juice. Method.---Strain the apricots, and boil the syrup and sugar together for i an hour. Cut the sponge cake into i-inch slices, and stamp them out into rounds a little larger than i an apricot.F Place them on a dish, pour the'syrup over them, and let them soak for 1 hour. Now remove them to the dish in which they will be served, and add i an apricot to each piece. Strain, the syrup, mix with it the lemon-juice, and pour it over the apricots. Stick the shredded almonds in the apricots, and serve the stifily-whipped sweetened cream piled in the centre of the dish. Peaches or pineapple may also be used in this manner, the trimmings of the latter being mixed with the cream. For a plain dish, stale bread may replace the sponge cake, and a good custard may be substituted for the cream. “ma—Altogether, 2} hours. Average Cost, 2s. Sulllelent for 6 or 7 persons. 2079.——ARROWROOT BLANCMANGE. lngredlents.-+-4 heaped tablespoonfuls of arrowroot, sugar to taste, 1% pints of milk, lemon-rind, vanilla or other flavouring. Method.--Mix the arrowroot smoothly with a little cold milk, bring the remainder to boiling point, put in the flavouring ingredient, and infuse for 20 minutes. Strain the milk over the blended arrowroot and stir, replace in the stewpan, sweeten to taste, and boil gently for a few minutes. Rinse the mould with cold water, pour in the preparation, and put aside until set. Serve with stewed fruit, jam, or cold custard sauce. 'l‘lme.--About 35 minutes. Average Cost, 7d. or 8d. Sufficient for 4 or 5 persons. 208o.-—BANANA BLAN C MANGE. lngredlents.—-2 bananas, 1 quart of milk, 2 ozs. of cornfiour, 2 ozs. of castor sugar, 2 yolks of eggs, i} a teaspoonful of vanilla essence. Method.—-Mix the cornfiour smoothly with a little milk, boil the remainder, add the sugar and blended cornflour, and simmer gently 1026 HOUSEHOLD MANAGEMENT for 5 minutes. Let it cool, add the beaten yolks of eggs, and stir by the side of the fire until they thicken. Now put in the bananas thinly-l sliced, and the vanilla essence, and pour the preparation into a wetted mould. Tlme.—From 30 to 35 minutes. Average Cost, rod. Sumeient for 6 or 7 persons. Seasonable at any time. 208I.---BAN ANA CANTALOUP. lngredlents.—Firm bananas, crushed ice, Krona pepper. Method.--Let the bananas remain on ice for at least 12 hours, then remove the skins, and cut the bananas into thick slices. Fill a finger bowl with finely-crushed ice, piling it high in the centre, and place the bowl on a dish covered with a serviette. Replace the sliced bananas in their original form, and arrange them overlapping each other round the bowl of ice. Serve with salt and Krona pepper. Time.-12 to r 3 hours. Average Cost, Good Bananas, 2d. each. Allow i to each person. 2082.-—BANANA CHARLOTTE. Ingredients.——} a pint of banana pulp, } of a pint of stifi‘ly-whipped cream, } an oz. of gelatine, sugar to taste, Savoy biscuits or strips of bread (see Apple Charlotte, No. 17 5 5 ). Namath—Obtain the pulp by passing the bananas through a fine sieve. Soak the gelatine in cold water, and stir it over the fire until dissolved. Prepare the mould as directed in the recipe for making Apple Charlotte. Mix the banana pulp and cream lightly to- gether, sweeten to taste, add the gelatine, and, when well mixed, . turn into the prepared mould. Tlme.-About 1 hour. Average Cost, rs. 9d., exclusive of Savoy biscuits. Sumelent for a pint mould. 2083.-—BANANA TRIFLE. (FL—Trifle de Banane.) lngredlents.——r pint of cream, § a pint of lemon jelly, 6 bananas, 1» of an oz. of gelatine, 2 tablespoonfuls of apricot jam sieved, a good tablespoonful of almonds, 2 dozen of ratafias, r wineglassful of Maras- chino or Curacoa, carmine. Method.-Pass the bananas through a hair sieve, add the jam, cool liquid jelly, and the Maraschino or Curaqoa. Dissolve the gelatine in a tablespoonful of water, mix with the other ingredients, add a few drops of carmine to brighten the colour, and pour into a deep dish. Blanch, shred, bake the almonds brown, and let them become perfectly cold. When ready to serve, whip the cream stifliy, sweeten to taste with caster sugar, and, if liked, flavour with Maraschino or Curacoa. RECIPES FOR COLD SWEETS 1021 Pile lightly on the top of the iellied preparation, sprinkle the alm0nds over the entire surface, and garnish the base with ratafias. Tlme.-About 3 0r 4 hours. Average Cost, 3s. 6d. Sumclent for 1 dish. Seasonable at any time. 2084.--BLANC MANGE. (See Arrowroot Blancmange, N0. 2079, Vanilla Blancmange, N0. 2171, Cornfiour Blancmange, No. 2100, etc.) 2085.—BORDER OF FIGS WITH CREAM. (Fr.— Bordure de Figues a la Creme.) Ingredients -—} a lb. of dried figs, 1 oz. of castor sugar, 1- of an 02. of leaf gelatine, } a pint of water, 1} of a pint of cream, the thinly~cut rind of i a lemon, Meth0d.-—Cut the figs into small pieces, put them into a jar with the water (sherry or claret may replace a little of the water if liked), sugar ann lemon-rind, simmer gently on the stove orin the oven until tender, and rub through a fine sieve. Stir in 2 tablespooniuls of cream, pout the preparation in a mould, previously wetted, or lined with jelly, if preferred. When set, turn out and serve, the stifiiy-whipped sweetened cream piled in the centre. Timon-From r} to 1} hours. Average Cost, rs. 4d. to 1s. 6d. Sumcient for 5 or 6 persons. Seasonable at any time. 2086.—BORDER 0F FRUIT. (F r.——Bordure de Fruits.) Ingredients.-—2 eggs, the weight of 2 eggs in flour, the weight of 2 eggs in sugar, 2 bananas, 1 orange, } of a lb. of grapes, 1 oz. of preserved cherries, 2 ozs. of strawberries, } of a pint of water, I} a lb. of leaf sugar, § a gill of brandy and Maraschino (mixed), the juice of 1 lemon, afew pistachios, 1} a pint of whipped cream. Method.-Whisk1the eggs and sugar to a frothy consistency, and sprinkle the flour in lightly. Bake in a quick oven in greased border moulds for about 10 minutes. When cooked, turn on a sieve to cool. Boil the sugar and water for about 20 minutes until a thick syrup is ob- tained, flavour this with lemon-juice and the liqueurs. Prepare the fruit and put it into the syrup. Soak the borders of cake with the syrup, pile up the fruit, and force whipped-cream round the edge of the border and on the fruit daintin by means of a bag and rose pipe. Any fruit may be used, such as raspberries and red currants. The liqueurs also may be varied. Decorate the dish with blanched. pistachios and a few preserved cherries. Tlme.--About 11} hours. Average Cost, 2s. 9d. to 3s. 6d. Sumelent for 6 or 7 persons. 1022 HOUSEHOLD MANAGEMENT 2087.-—BORDER OF PRUNES WITH CREAM. (Fr.--' Bordures de Prunes a la Creme.) lngredients.—r lb. of prunes, } of a lb. of loaf sugar, } an oz. of leaf, gelatine, r gill of cream, 1 gill of claret, the thinly cut rind of i a lemon, 1 inch of cinamon, lemon or wine jelly. L Method.—Stone the prunes, place them in a 131' with the c sugafflemon-rind, cinnamon, and {- of a pint 0f water, stand the jar in a saucepan of boiling water or in a cool oven, cook until tender, and rub through a fine sieve. Dissolve the gelatine in a little water, and stir it into the purée. .Have ready 2. border mould lined with wine jelly, pour in the preparation, let it remain until set, then turn out, and serve with the stifliy-whipped sweetened cream piled in the centre. Timer—From 1} to 1} hours. Average Cost, rs. 9d. Sumelent for 5 or 6 persons. Seasonable at any time. 2088.--BOSTON CUP PUDDING. Ingredients-*1 teacupful of flour, 1 teacupful of brown moist sugar, } a teacupiul of milk, 1 teaspoonful oi baking-powder, } a teaspoonful of grated lemon-rind, I} ozs. of butter, 1 egg, raspberry jam. Method—Cream the butter and sugar well together, beat the egg in, then add the lemon-rind and flour, stir in the milk, and lastly the baking— powder. Have ready a buttered Yorkshire pudding tin, pour in the pre- paration, and bake from 20 to 2 5 minutes in a moderately hot oven. When cold, split, spread a good layer of jam between, and serve. Tlme.—To bake, from 20 to 25 minutes. Average Cost, 7d. Sumclent for I dish. _ 2089.—CANNELONS. Ingredients.--Strips of pufi paste, about 16 inches long and 1 inch wide, whipped. cream, preserved fruit, jam, or jelly. Method—Wrap the paste round short sticks, which must be previ- ously greased and floured, and brush them over with egg. Bake in a moderately hot oven, and, when cold, fill them with sweetened stifl‘i)"4 whipped cream, fruit, jam, or jelly. Also see Cornucopians. Tlme.-r--To bake, about :5 minutes. Average Cost, 1d. to 2d. each. Allow I to each person. 2090.--CHERRY COMPOTE. (See Compote of Fruit, No. 2099, and Stewed Fruit, N0. 2160.) 2091.-CH0C0LATE FARINA. lngredlents.--8 ozs. of chocolate, 4 ozs. oi farina (cornflour will serve), 2 ozs. of sugar, 1 quart of milk, vanilla. laret, RECIPES FOR com) Swnsrs rm Kenneth—Mix the farina, or cornflour, smoothly with a little milk, heat the remainder, add the sugar and chocolate in small pieces, and stir until dissolved. Pour the boiling milk, etc., over the cornflour, stirring meanwhile, replace in the stewpan, and simmer gently for 10 minutes, stirring continuously. Add vanilla to taste, and pour into a mould rinsed with cold water. Time.—-About 40 minutes. Average Cost, rs. 3d. Sufficient for 4 or 5 persons. 2092.--CHOCOLATE 'MOULD. (Fr. -- Pain au Chocolat.) Ingredients.—-4 ozs. of chocolate, I oz. of castor sugar, 1 oz. of gelatine, I pint of milk, vanilla. Method.-—Soak the gelatine in l or 2 tablespoonfuls of milk, and boil the remainder with the chocolate. When perfectly smooth, stir in the Sugar and gelatine, add vanilla essence to taste, let the mixture cool a little, then pour into 1 large or several small moulds. “ma—About } an hour. Average Cost, 8d. to 9d. Sufilelent for 4 or 5 persons. zoom—CHOCOLATE MOULD. (Another Method.) lugredients.—-2 ozs. of chocolate, 2 ozs. of cornfiour, t oz. of loaf sugar, 11- pints of milk, liquid caramel (see p. 214). Method.-—Mix the cornflour smoothly with a little milk, put the rest into a stewpan with the chocolate grated or broken into small pieces, add the sugar, and simmer until dissolved. Then add the blended cornflour and milk, simmer very gently for about 5 minutes, and deepen the colour by adding a few drops of caramel. Turn the prepara- tion into a wet mould, and let it remain in a cold place until set. Tlme.—About 1} an hour. Average Cost, 6d. Sufficient for 3 0r 4 persons. 2094.--COBURG TRIFLE. (Fr.---Trifle a la Coburg.) lngredlents.-—6 stale sponge cakes, macaroons, raspberry or apricot jam, } a pint of cream, } of a pint of custard, No. 2104, 1 glass of sherry or Marsala, angelica, glacé cherries, almonds blanched and shredded. Method.--Slice the sponge cakes, spread } of them with jam, and cover with the remainder. Arrange them compactly in a glass dish, pour the wine over them, place the macaroons on the top in the form of a pyramid,.and cover with the custard. Whip the cream stiflly, pile it on lightly, and garnish with strips of angelica and cherries and the 1024 HOUSEHOLD MANAGEMENT shredded almonds. This dish should be made at least 1 hour beiore serving. L Time.--About § an hour, after the custard 18 made. Average Cost, 3s. Sumelent for 1 large dish. 2095.—C0FFEE CUSTARD. (Fr.—-—Petites Cremes au Café.) Ingredlents.—Cofiee essence, 4 yolks of eggs, 2 whites of eggs, 1» a pint of milk, ugar to taste. Method.--Bring the milk nearly to boiling point, pour it over the eggs previously beaten, and add sugar and cofiee essence to taste. Pour the custard into buttered china ramakin cases, bake until set, and serve either hot or cold. Tlme.—About 20 minutes. Average Cost, 6d. Sullielent for 6 or 8 ramakins. Nola—Also see Moka Custard for Filling Eclairs. 2096.—COFFEE MOULD. lngredlents.—r pint of milk, I dessertspoonful of cofiee essence, I} ozs. of castor sugar, 5» an oz. of leaf gelatine. Method.--Boil the milk, pour it over the gelatine; when dissolved stir in the sugar and coffee essence to taste. Stir occasionally until the preparation becomes cold and creamy, then pour into a wetted mould. Tlme.--From 30 to 3 5 minutes. Average Cost, 4d. Sumelent for 4 or 5 persons. 2097.-—COLD CABINET PUDDING. (Fr.—Pouding Cabinet froid.) Ingredients—Savoy biscuits, 2 ozs. of ratafias, } a pint of milk, } a gill of cream, 1 oz. of castor sugar, } an oz. of leaf gelatine, 4 yolks of eggs, glacé cherries, vanilla essence, wine jelly. Mamet—Decorate the bottom of a charlotte mould, previously lined with a layer of jelly, with halves or rings of cherries, and line the sides of the mould with biscuits, placing them alternately back and front next the tin. Bring the milk nearly to boiling point, add the beaten yolks of eggs, and stir by the side of the fire until they thicken. Dissolve the gelatine and sugar in r or 2 tablespoonfuls of water, strain into the custard, and add vanilla essence to taste. Place the ratafias and trimmings of the Savoy biscuits in the mould, add the cream to the custard when tool, and pour into the mould. Let it stand on ice or in a cool place until set, then turn out and serve. Tlme.—About 1 hour. Average Cost, rs. 6d. Sumelent for 1 medium sized mould. SWEETS. ‘ ‘ Pancakes. S‘léice Pudding. 6~Stewed Fruits. 7—Sugar Trifle. 8—Pyramid Cream. 9‘ r°quets of Rice. 10 eGateau St. Honoré. n—Simnel Cake. z—Rice and Apple Cake. 3—Eclairs. 4—Assorted Pastry. RECIPES FOR COLD SWEETS 1025 2°93-—-COMPOTE OF APPLES WITH CREAM. (Fr.— Compote de Pommes a la Creme.) lngredlents.—r 1b. of sour cooking apples, 4 ozs. of loaf sugar, 1 oz. of vanilla sugar, 1} a pint of cream, } a pint of milk, 2 cloves, the thinly-cut rind of j a lemon, 2 yolks of eggs, 1 glass of sherry, 1 glass of Maraschino. Method.—Pare, core and stew the apples with the loaf sugar, cloves, lemon-rind, and a little water until tender, then drain well, and place them in a glass dish. Bring the milk nearly to boiling point, add the beaten yolks of eggs, stir, and cook slowly until they thicken, then add the cherry and vanilla sugar. Stir frequently Until the custard is quite cold, then pour it over the apples. Whip the cream sfiny, sweeten to taste with caster sugar, add the Maraschino, pile lightly on the top of the custard, then serve. Time.--Altogether, from 2 to 2} hours. Average Cost, is. 9d. to as. Sumclent for 5 or 6 persons. Seasonable at any time. 2099.--COMPOTE OF FRUIT. (Fr.--Compbte de Fruits.) Ingredients.-—} a lb. of loaf sugar, 1- of a pint of water, fruit either fresh or preserved. Method.—~Dissolve the sugar in the water, boil until well reduced, skimming meanwhile. Immersion for a few minutes is all that is necessary when using preserved fruits ; but fresh fruit must be sim- mered in the prepared syrup until suficiently cooked, but not broken. The compote may be served as a separate sweet, or as an accompani- ment to plain creams, blancmange, etc. zroo.—-CORNFLOUR BLANCMANGE. Ingredients.—2§ ozs. of cornfiour, one tablespoonful of castor sugar, 2 pints of milk, bay-leaf, or other flavouring. Method.--Mix the cornflour smoothly with a little milk. Boil the rest of the milk with the bay-leaf. Remove the latter when the milk boils, then stir in the blended cornflour, and cook gently for 10 minutes, and pour into a mould, previously rinsed with cold water. If using the sugar add it to the milk before boiling. Serve with jam, stewed fruit, or fruit syrup. Time—About r 5 minutes. Average Cost, 4d. Sumelent for 4 or 5 PerSOIlS. area—CREAM EGGS. Ingredients.-—Vanilla blancmange (I; quantities of recipe No. 2171), 7 eggs. Method.—-Make a small hole at the end of each egg, empty them. LL 1026 HOUSEHOLD MANAGEMENT and as far as possible keep the yolks separate from the whites. Make the vanilla custard as directed, using for the purpose 4 or 5 of the yolks, and the whites of 3 eggs. When cool, put it into the egg-shells, place them in an upright Position on the unbroken end until set, then remove the shells. 'l‘lmaam'l‘o prepare, about 1 hour. Average Cost, 25. 3d. Buiilclent for 6 or 7 persons. area—CREAM SNOW, (Fr.—+Créme a la N eige.) Ingredients"?! pint of cream, the Whites of 2 eggs, I tablespoonful of caster sugar, vanilla essence. Methodm-Whip the cream and whites of eggs separately to a stifl froth, then mix them lightly together, add the sugar, and flavour to taste with vanilla. Pile in 4 81858 dish, and, if liked, garnish with cherries and strips of angelica. Time.—About 20 mintues. Average Cost, rs. 9d. to as. Sumelent for 6 or 7 persons. 2103.-—CUSTARD BOILED, No. x. Ingredients—i a pint of milk, 3 yolks of eggs, I to r} 029. of castor sugar, according to taste, lemon'rind, bay-leaf, vanilla-pod, or other flavouring, 2 tablespoonfuls of thick cream. Method.-»Rinse a stewpan with cold water, to prevent the milk sticking to the bottorw Put in the milk and flavouring ingredient, simmer gently until pleasantly flavoured, and add the sugar. Strain on to the eggs stirring meanwhile, return to the stewpan, and stir by the side of the fire until the mixture thickens. Considerable care is needed to cook custard in this manner without curdllng it, and any one inexperienced should, instead of replacing the preparation in the stew- pan, pour it into a jug or double saucepan, place whichever is used in a saucepan of boiling water, and stir until the custard coats the spoon. Add the cream,stir z or3 minutes longer to cook the cream, and let the custard cool, stirring frequently meanwhile. Time.--From 35 to 45 minutes. Average Cost, 7d. Suliiclent for t pint. 2104.-—CUSTARD BOILED, No. a, Ingredients-4» a pint of milk, 2 eggs, 1 oz. of loaf sugar, bay-leaf, lemon-rind, or other flavouring. Method.—Prepare the custard as directed in the preceding recipe. Use any of the flavouring ingredients enumerated there, or, if pre- ferred, flavour with vanilla or other essence. Tlme.—From 35 to 45 minutes. Average Cost, 4d. Sufficient for f of a pint. RECIPES FOR com swears 1027 2105.—-CUSTARD BOILED, N0. 3. ingredients.—! pint of milk, 1 oz. of sugar, 1 teaspoonful of cornflour, 1 egg, lemOn-rind or other flavouring. Method-“Mix the cemflour smoothly with a little milk, simmer the remainder With the lemon-rind until pleasantly flavoured, then strain it on the blended cornfiour, Stirring meanwhile. Replace in the stew- pan, simmer gently for 3 or 4 minutes to cook the cornflour, add the sugar, and let the preparation 'cool slightly» Beat the egg, add it to the contents of the stewpan, stir by the side of the fire for a few minutes, then let the custard cool. Time.—-About 25 minutes. Average Cost, 4d. Stilfieieht {or I pint» 2106.“--CUSTARD MOULD. Ingredients.—1 pint of milk, 3 eggs, 1 oz. oi caster sugar, § of an 02. of leaf gelatine, 1 tablespoonful of brandy, vanilla essence. bismuth—Bring the milk nearly to boiling point, add the sugar and well-beaten eggs, and stir 'by the side of the fire until the mixture thickens, but do not let it boil. Pour it on the gelatine in a basin, add the brandy and vanilla, stir until dissolved, then pour into 1 large or several small m0u1ds. Sherry may replace the brandy, or it may be omitted altogether. A little cold jam sauce or fruit syrup served round the dish will be found an improvement. Tlme.+-Ab0ut §an hour. Average 005%, 9d. Bumelent for 4 0r 5 persons. 2107.—CUSTARD MOULD. (See Caramel Pudding, N0. 1800.) 2108.—--DAMSON COMPOTE. (See Compdte of Fruit, No. 2099, and Stewed Fruit, N0. 2160.) 2109.--DEVONSHIRE JUNKET. (See. junket, N0. 2128.) 2110.—FIG MOULD. IngredientS.-*-1 lb. of figs, 6 ozs. 0f sugar, 1 oz. of leaf gelatine, 1 lemon. 1 pint 0t water. Method—Cut the figs into small pieces, put them into a stewpan with the water, sugar, the juice and thinly-cut rind of the lemon, and simmer until tender. Dissolve the gelatine in 3 tablespoonfuls of water, add it to the rest of the ingredients, and pour the mixture into 1 large or several small inoulds. Serve with whipped-cream or a good custard saucei 'l‘lme.-»Abeut f an hour. Average Cost, 8d. Sumclent for 4 or 5 persons. 1028 HOUSEHOLD MANAGEMENT 2 1 r 1 .—--FLOATING ISLAND. lngredlents.--r pint of cream, sweetened and stifiiy whipped, 2 whites of eggs, 2 or 3 tablespoonfuls of raspberry jam or red currant jelly. Method.-~Beat up the whites of eggs till stifi and mix the jam or jelly lightly. Spread the whipped cream lightly at the bottom of a glass dish, and drop tablespoonfuls oi the egg mixture on the surface, making each small pile as rocky as possible. Tlme.--About 1} an hour. Average Cost, 2s. to 2s. 3d. Sufficient for I large dish. 2112.--—FRUIT BLANC MANGE. Ingredients.—-Cornflour or ground rice blancmange, stewed fruit. Method.—-Make the blancmange as directed, and put a good layer at the bottom of large-sized dariol moulds. When set, place in each mould a much smaller dariol, and fill the space between the two with blancmange. Let the smaller dariols remain until the blancmange is firm, then remove them, fill the cavity with stewed fruit, and cover with blancmange. When set, turn out, and serve with custard or whipped Cream. Time.--About 2 hours. Average Cost, uncertain. 2113.—FRUIT MOULDS. (See Jelly with Bananas, N0. 1999, Jelly with Fruit, No. 2001, and Jelly with Oranges, No. 2002.) 2114.——FRUIT PUDDING. lugredients.—Stewed fruit, stale sponge cakes. Method.—-Cut the sponge cake into finch slices, and with them line a pudding basin. Stew the fruit in a jar until tender, sweeten to taste and pour both fruit and syrup into the basin. Cover with slices of cake, press it down with a plate and weight until cold, then serve with a good custard sauce. For a plain pudding, stale bread may be used instead of the cake. 2 I 15.—-—FRUIT SALAD. (See Compote of Fruit, No. 2099.) 2 I 1 6.—GENEVA WAFERS. lngredients.--3 ozs. of fine flour, 2 ozs. of castor sugar, 3 ozs. of butter, 2 eggs, vanilla essence, cream, apricot jam. Method.—Cream the butter and sugar well together, beat each egg in separately, add a few drops of vanilla, and stir the flour in as lightly as possible. Put the mixture in to a forcing-bag with _a large plain pipe, RECIPES FOR COLD SWEETS 1029 force it out on a well-buttered baking-tin in portions that would just fill a teaspoon, and spread out thinly with a hot wet palette-knife. Bake in a moderate oven until set, then take them out carefully with a palette-knife, and wrap them round buttered comet tins. Place one inside the other, to keep them in shape, replace in the oven, and bake until lightly browned, turning them frequently in order that all parts may be equally coloured. When cool remove the moulds, partly fill them with stiflly-whipped sweetened cream, add a little jam, and fill the remaining space with cream. Tlme.--About 1;- hours. Average Cost, 1s. 9d. to as. Sufficient for 6 or 7 persons. 2117.—GLAZED APPLES. lngredients.--Small apples of equal size, lemon-juice, syrup No. 2277, apricot jam or marmalade, red currant jelly, strips of angelica, sugar. Method.-—Pare and core the apples, and simmer them very gently in water to which sugar to taste and a little lemon-juice has been added. Drain well, pour over them a little syrup, and cover closely. When cold, coat the apples with apricot marmalade, fill the cavities from which the cores were removed with jelly, and decorate tastefully with strips or leaves of angelica. Time.-From 3 to 3} hours. Average Cost, 21rd. each. Allow 1 to each person. 2118.--GOOSEBERRIES, COMPOTE 0F. (See Compote of Fruit, No. 2099, and Stewed Fruit, No. 2160.) 2119.~GOOSEBERRY CHARLOTTE. (Fla—Char- lotte de Groseilles Vertes.) Ingredients.—Gooseberry cream, No. 2043, finger biscuits, sponge cake, or Génoise. Method.-Line a plain charlotte mould with the biscuits or slices of the cake, cutting them to fit both the bottom and sides of the mould care- fully. Make the cream as directed; when on the point of setting, turn it into the prepared mould, and set on ice until firm. Times-About 1} hours. Average Cost, 3s. to 3s. 6d. Sufficient for 6 or 7 persons. Seasonable, May to August. mam—GOOSEBERRY FOOL. lngredlents.—-r quart of green gooseberries, } of a lb. of loaf sugar, r pint of cream, i} a. pint of water. Method.--Top and tail the gooseberries, cook them until tender with the water and sugar in a jar placed in a saucepan of boiling water. Rub 1030 HOUSEHOLD MANAGEMENT them through a hair sieve, add more sugar if necessary, and let the pulp become quite cold. Whip the cream stiiily, and stir it into the prepara- tion a few minutes before serving. Send to table in Custard-glasses or in 1 large dish. Timer-From r} to 1} hours. Average‘ Cost, 2s. 3d. to 2s. 6d. Sufficient for 6 or 7 persons. Seasonable from May to August. 2121.--GOOSEBERRY TRIFLE. lngredlents.—a lbs. of green gooseberries, 6 ozs. of sugar, 1} of a pint of cream, 1» a pint of custard No. 2104, 3 sponge cakes, 1 oz. of almonds. Method.-Stew the gooseberries with the sugar and 4 tablespoonfuls of water in a jar until tender, then rub through a fine sieve. Divide each sponge cake into 3 or 4 slices, place them in a deep dish, Cover with the gooseberry pulp, pour over the warm custard, and allow the prepara- tion to become perfectly cold. When ready to serve whip the cream stifiiy, spread it lightly over the entire surface, sprinkle with almonds, previously blanched, shredded and baked golden-brown, and serve. Tlme.-~About 2 hours. Average Cost, rs. 9d. to as. Sumelent for 6 or 7 persons. Seasonable from May to August. 2122.——GREEN FIG COMPOTE. lngredlents.—r pint of green figs (tinned ones will serve), } a lb. of loaf sugar, g of a pint of water, I dessertspoonful of lemon—juice, finely- grated rind of 1 lemon. Methot—Boil the water, sugar and lemon-rind for 20 minutes, add the figs, and simmer very gently until tender. Remove very carefully, add the lemon-juice to the syrup, strain it over the figs, and, when cold, serve. Dried figs may be prepared in the same way. 2123.-—GREENGAGES, COMPOTE OF. (See Comp 6te of Fruit, No. 2099, and Stewed Fruit, No. 2160.) 2124.—GROUND RICE BLANC-MANGE. Ingredients.~—1}ozs. of ground rice, 1} ozs. of castor sugar, 1 pint of milk, vanilla-pod, lemon-rind or other flavouring. Method.--Mix the ground rice smoothly with a little milk, boil the remainder with the vanilla-pod or lemon-rind, and let it infuse for a few minutes. Strain on to the blended rice, stirring meanwhile; replace in the stewpan, and simmer gently for 10 minutes. Now add the sugar, and pour into a wet mould. Tlme.—-About i an hour. Average Cost, 4d. Sumelent for 4 or 5 persons. RECIPES FOR COLD SWEETS 1031 “ZS-“ICED ORAN GES. Ingredients.—Oranges, icing sugar, and to each lb. allow 2 stifiiy- whipped whites of eggs. Method.-—Remove the rinds and pith carefully, and pass a thread through the centre of each orange. Beat the sugar and whites of eggs together until quite smooth, dip each orange in separately, and tie them securely to a stick. Place the stick across the oven, which must be very cool, and let them remain until dry. If well-coated and smoothed with a palette knife they have the appearance of balls of snow. Tlme.-2 hours. Average Cost, rld. each. 2126.--ISIN GLASS BLANC-MANGE. Ingredients—1 oz. of patent isinglass, sugar to taste, f a pint of cream, 1 pint of milk, 1 wineglassful of sherry, 2 0r 3 thin strips of lemon-rind. Method.—--Soak the isinglass and lemon-rind in the milk for 2 hours, then simmer gently for 20 minutes. Strain, replace in the stewpan, add the cream, sweeten to taste, and boil up. When cool, stir in the cream, and turn into a. mould rinsed with cold water. Tlme.--About 3 hours. Average Cost, rs. 9d. Sumclent for 5 or 6 persons. 2 1 27.--JAUNE-MANGE. lngredlents.—The yolks of 6 eggs, 1 oz. of gelatine, sugar to taste, the thin rind and strained juice of 1 large lemon, } a pint of white wine, 1 pint of water. Method.-—Soak the gelatine in the water for i an hour, then add the lemon-rind, and simmer gently until the gelatine is dissolved. Strain into a jug containing the yolks of eggs, add the wine and lemon-juice, and sweeten to taste. Place the jug in a saucepan of boiling water, stir until the contents thicken, and, when cool, pour into a mould rinsed with cold water. Tlme.--About 1 hour. Average Cost, 1s. 3d. to 1s. 6d. Sufllclent for about 1 quart. 2128.--J UN KET. Ingredients.--1 pint of milk, junket powder, or 1 dessertspoonful oi essence of rennet, 1 teaspoonful of caster sugar. Method.——Warm the milk (the exact temperature should be 98° F., the natural heat of the milk), put it into the bowl or deep dish in which it will be served, add the sugar, and stir in the rennet or junket powder. Let it remain in a moderately warm place until set. The amount of illnltet 90de required is stated on the wrapper; its use may be recom~ 1032 HOUSEHOLD MANAGEMENT mended in preference to the liquid essence, which, in consequence of its. varying strength, is uncertain in its results. Tlme.--About 1} hours, to coagulate the milk. Average Cost. 4d. Sufllclent for 3 or 4 persons. 2129.-—LEM0N BLAN C MANGE. (See Vanilla Blanc- mange, No. 2I7I.) Follow the directions given, substituting lemon-rind for the vanilla pod. 213o.-—-LEMON SPONGE. Ingredients—i a pint of water, t oz. of castor sugar, I} an oz. of leaf gelatine, 1 lemon, 1 white of egg. Method.—Heat the water, sugar, gelatine and thinly-cut lemon-rind together, stir until the gelatine is dissolved, then strain to the white of egg and lemon-juice previously mixed in a large basin. Whisk all together until stifi, then pile on a dish, and, if liked, colour the last portion with carmine or cochineal, and place it on the top. If preferred, the sponge may be set in a mould rinsed with cold water, and turned out when firm. Tlme.--About 1 hour. Average Cost, 3d. Sufficient for 4 or 5 persons. 21 31.---MACARON I, SWEET. Ingredients.-—} of a lb. of macaroni, 1} pints of milk, 3 ozs. of sugar, the thinly-cut rind of 1 lemon, } of a pint of custard No. 2104, nutmeg. Method.--Boil the milk, add the sugar, lemon-rind, macaroni in 3-inch lengths, and simmer gently until tender, but firm and unbroken. Place the macaroni in a deep dish, let it become quite cold, then pour over the prepared cold custard, grate with nutmeg, and serve. Tlme.--About I} hours. Average Cost, rod. Suflleient for 4 or 5 persons. 2 I 32.-—MACAROON TRIFLE. Ingredients—12 or 14 macaroons, 6 ratafias, 1 oz. of castor sugar, 3 ozs. of glacé fruits (cherries, etc.), 1- of an oz. of pistachios, 2 eggs, I} gills of milk, I gill of cream, I gill of sherry. Method.--Bring the milk nearly to boiling point, add the sugar and beaten yolks of eggs, and stir by the side of the fire until the mixture thickens, but do not let it boil, or the eggs may curdle. Place the macaroons compactly in a deep dish, add the crumbled ratafias, and pour over the sherry. Stir the custard frequently until quite cold, LUNCHEON SWEETS. I. Bachelor,s Puddings. 2_ @0536 Eclairs. 3. Snowdon Puddings. 67 LL” SWEE TS. ms— —~~--q--~ ~ v-. *7 vars-‘qu ' - in x V .7 I ,‘ ' . e t. -\'. ‘1’ v ' > ;: * >' v. . I. I - . i f. ' i; 'l 1. Sweet Pastry. 2. Gooseberry Tart. 3. Cherry Tartlets. 68 RECIPES FOR COLD SWEETS 1033 then pour it over the biscuits, pile the stiffiy-whipped sweetened cream on the top, and garnish with shredded pistachios and fruits. Tina-About 1 hour. Average Cost, as. 9d. Sufilclent for 6or 7 persons. 2133.--MARBLED MOULD. Ingredients.—Blancmange, coflee essence, cochineal, safiron-yellow, spinach-green. Method.-—-Prepare the blancmange according to the directions given (see Cornflour and Ground Rice Blancmanges, No. 2 100 and 2 124), divide it into 4 equal parts, and colour them respectively with coflee essence, cochineal, safl'rdn-yellow and spinach-green. Mould separately, and, when cool, divide in irregularly-shaped pieces about the size of awalnut. Have ready some white blancmange on the point of setting. Place the coloured pieces in a mould, leaving spaces between them, fill these with white blancmange, and put aside until set. Tlme.—-About 12 hours. Average Cost, about 1s. for 1 large mould. Sumclent for 5 or 6 persons. 2134.--MELON CAN TALOUP, lngredlents.—1 Rock melon, crushed ice, Krona pepper. Method—Allow the melon to remain imbedded in ice for at least 12 hours. Leave the skin on, cut the melon into slices, and arrange round a bowl of ice, as directed in Banana Cantaloup, No. 2081. Time.—From 12 to 13 hours. Average Cost, 5s. to 7s.. 6d. Sutllelent for 8 or 9 persons. 2135.—-Ml'£RINGUES. lugredlents.—6 whites of eggs, } a lb. of caster sugar. Method.—Put the whites of eggs in a bowl or basin with a pinch of salt, and whisk them stifily. Sieve the sugar, stir in as lightly as possible with a spoon, folding it in, rather than mixing it with, the whites of eggs. Cover a {-inch thick board or a baking-tin with foolscap paper (slightly oiled). Put the preparation into a forcing-bag attached to a plain pipe, and press on to the paper small round or oval portions in rows about 1 inch apart. Dredge them well with castor sugar, and bake in a cool oven for about 2 hours, when they should have acquired a pale fawn colour, and be perfectly crisp. Turn them over, scoop out any portion not hardened, and let them remain in a warm place until dry. Use as required. Tlme.-Altogether, about 2} hours. Average Cost, 8d. Sufllclent for 1 dish. Nola—When a forcing-bag and pipe are not available, the mixture may be shaped in the form of an egg, by means of a spoon and knife, in the manner already described in reference to Quenelles of Veal. Meringue shells may be kept for a considerable time in an air-tight tin box. 1034 noussnorn MANAGEMENT 2136.--~MERINGUES A LA CHANTILLY. Ingredients.—16 meringue cases, Q to i a pint of cream, according to the size of the shells, vanilla sugar. Method.—-Prepare the shells as directed in the preceding recipe. Whip the cream stifiiy, sweeten to taste with vanilla sugar, place 2 together, enclosing the cream, and serve. Time.--About 20 minutes, after the shells are prepared. Average (lest, rs. 6d. to re. 9d. Sufficient for 6 or 7 persons. 2137.-—MILAN SOUFFLE. (Fr.--Souffié Milanaise.) Ingredients—1‘ a pint of double cream, 1; oz. of gelatine, 2 ozs. of caster sugar, the yolks of 6 eggs, the juice of 3 lemons, the finely-grated rinds of 2 lemons. Meth0¢—-Whisk the yolks of eggs and sugar in a stewpan over the fire until creamy, but do not let the mixture boil. Stirin the lemon-rind and juice, and Put aside till cold. Soak the gelatine in a little cold water, then stir it over the fire until dissolved, and strain. ‘Whip the cream stifliy, add the gelatine, and stir the egg mixture lightly in. Turn into a silver or china soufilé dish, and place in a charged ice cabinet for about 2 hours, then serve. Timer—2 hours. Average Cost, re. 6d. to rs. 9d. Sumeient for 3 0r 6 persons. 2138.--—NOUGAT CORNETS WITH CREAM. (Fr.— Cornets de Nougat a la Creme.) Ingredients.-—} a lb. of sweet almonds, i a lb. of castor sugar, the juice of } a lemon, I gill of cream, vanilla sugar, pistachios. Method.—B1anch, shred and bake the almonds pale-brown. Put the sugar and strained lemon-juice into a sugar boiler, cook until golden- brown, and add the prepared almonds. Let the mixture boil up again, then pour on to an oiled slab, and quickly stamp out some rounds about 2 } inches in diameter. Wrap each one quickly round an oiled cot-net mould to keep the comet in shape. When cold, remove the moulds, fill the cornets with stiflEiy-whipped sweetened cream, garnish with chopped pistachios, and serve. Tlme.-Altogether, from I} to I} hours. Average Cost, :9. 9d. Sum- eient for 6 or 7 persons. 2139.—-ORANGE COMPUTE. (See Comp6te of Fruit, No. 2099). 214o.—0RANGE CUSTARD. Ingredients.--4 oranges, 4 ms. of loaf sugar, 4 eggs, } at a pint 0f cream, candied Orangeepeel. / RECIPES FOR cotn SWEE’IS 1035 Methods—Place the sugar, very thinly-cut rinds and juice of the oranges in a basin, and add 1} pints of boiling water. Let these in- gredients remain covered for 2 hours, then strain into a stewpan, and bring nearly to boiling point. Add the beaten eggs, and stir by the side of the fire until they thicken. \Nhen cool, pour into custard~ glasses, and when quite cold, pile the stiffly-whipped cream on the top, and garnish with fine strips of candied orange-peel. Tina-me 3 to 3} hours. Average Cost, rs. 6d. to rs. 9d. Sulllcient for 6 or 7 persons. Seasouable from November to August. 214r.—ORANGE FLOAT. Ingredients—1 pint of cream, sweetened and stifily whipped, 2 whites of eggs, 3 tablespoonfuls oi orange pulp, castor sugar. What—Beat the whites of eggs and orange pulp together until light, and sweeten to taste. Spread the whipped cream lightly at the bottom of a glass dish, and drop spoonfuls of the egg mixture on the surface, making each small pile as rocky as possible. Times—About 1} an hour. Average Cost, 28. 3d. to 28. 6d. Sumelent £01: 3 large dish. 2142.-—ORANGE MOULD. Ingredients—4 oranges, i of a pint of milk (about), 3 ozs. of sugar, 1} an oz. of gelatine. lethod.-Remove the orange-rind as thinly as possible, and cut it into fine strips. Strain the orange-juice, mix with it milk to increase the quantity to exactly 1 pint, and add the gelatine and sugar. Soak for 2 hours, then bring gently to boiling point, and simmer for 2 or 3 minutes. Add more sugar if necessary, and pour into a wetted mould. Tlme.--About 3 hours. Average Cost, 8d. Sunlclent for 5 or 6 persons. Seasonable from November to August. 2143.—0RANGE SPONGE. Ingredientss-i of a pint of orange juice, 2 whites oi eggs, sugar to taste, 1} an oz. of gelatine. Method.-—Soak and afterwards dissolve the gelatine in a little boiling water, add the orange-juice and sweeten to taste. When cold, add the whites of eggs, whisk until light, and either mould or serve piled on a dish (see Lemon Sponge, N0. 2130). Raspberry sponge may be made by substituting the strained juice of fresh raspberries for the orange juice. Tlme.-—About 40 minutes. Average Cost, 9d. to 18. Sufficient for 1 dish or large mouId. 1036 HOUSEHOLD MANAGEMENT 2144.—-ORANGES FILLED WITH JELLY. Ingredients.--Oranges, jelly of 2 or 3 colours. Method.-—The rind of each orange must be shaped in the form of a cup with a narrow handle across the top. Remove half the rind of each orange, except that part which forms the handle, by means of a sharp knife, and scoop out the pulp. When an ornamental dish is required, cut the edge of both cup and handle into points, or some other design. Fill the cups with jelly, decorate the light jelly with pis- tachio nuts or angelica, and the dark jelly with shredded almonds, or, if preferred, use whipped cream as a garnish. Average Cost.—3d. to 4d. each. Allow 1 to each person. 2145.—PEACHES, COMPOTE 0F. (See Compfite of Fruit, No. 2099, and Stewed Fruit, N0. 2160.) 2146.—P0RCUPINE PUDDING. Ingredients.—6 stale sponge cakes, ri- pints of milk, 2 ozs. of loaf sugar, 4 eggs, I oz. of almonds, raspberry jam, vanilla pod or bay-leaf, or other flavouring. Method.—Put 1 pint of milk, the flavouring ingredient, and the sugar into a jug, add the eggs, well-beaten, and place the jug in a saucepan of boiling water. Stir the contents until thick enough to coat the spoon, then transfer the jug to a basin of cold water, and stir frequently until the custard is cold. Meanwhile, blanch the almonds and shred them lengthwise. Split each sponge cake in two, spread on a thick layer of jam, replace the halves, and arrange them compactly in a glass dish. Prick them well with a fork, pour the remainder of the milk slowly over them, and stick in the almonds. Let them soak for a few minutes, then pour over the custard, then serve. Tlme.—About 11- hours. Average Cost, rs. 6d. Sufficient for 5 or 6 persons. 2147.-—PRUNE MOULD. Ingredients.-—r lb. of prunes, 4 ozs. of sugar, 1 oz. of leaf gelatine, 1} pints of water, 1 lemon, cochineal. Method.—Split the prunes and remove the stones; place them in a stewpan with the water, sugar, juice and thinly-cut rind of the lemon, and simmer from 20 to 2 5 minutes. Melt the gelatine in r tablespoonful of water, and mix with the contents of the stewpan, add a few drops of cochineal, and turn into I large or several small moulds rinsed with cold water. Time.--Altogether, about 1 hour. Average Cost, 9d. Sulllclent for 4 or 5 persons. RECIPES FOR COLD SWEETS 1037 2148.—~QUEEN MAB’S PUDDING. Ingredients.--4 ozs. of castor sugar, 1 oz. of gelatine, 1 pint of milk, } a pint of double cream, 6 yolks of eggs, 2 ozs. 0f glacé cherries halved, 1 oz. of candied citron peel shredded, vanilla essence. Method.-Soak the gelatine in the milk for i an hour, then stir it over the fire until dissolved, and add the sugar. Cool slightly, put in the yolks of eggs and cream, stir by the fire until the mixture thickens, but it must not boil. Let it cool, add the cherries, citron, and vanilla to taste, stir until on the point of setting, then turn into a mould previ- ously lined with jelly, or rinsed with cold water. Tlme.—About 1 hour. Average Cost, 2s. 3d. Sufficient for 5 or 6 persons. 2149.——QUINCE BLANCMANGE. Ingredients.--1 lb. of ripe quinces, 6 ozs. of castor sugar, } of an 02. of gelatine, } of a pint of double cream, 1 pint of water. Method.—-Peel and core the quinces, simmer them in the water until quite soft and broken, but not reduced to a pulp, then strain through a jelly bag. Replace the liquor in the pan, add the sugar and the gelatine previously soaked in a little cold water, and stir and boil gently until the gelatine is dissolved. When cool, add the cream, mix well, and turn into a mould rinsed with cold water. Time.—-Ab0ut 1} hours. Average Cost, 1s. 6d. Sulllcient for 4 or 5 persons. 2150.--RAISIN CHEESE. Ingredients.--1 lb. of raisins, 1} a lb. of castor sugar, a good pinch each of cinnamon and cloves, angelica, candied citron peel. Method.-—Stone the raisins, add the sugar, cinnamon, and cloves, and stew for 1} hours in a jar placed in a saucepan of boiling water. When cool, pour into a glass dish, garnish with strips of angelica and citron, and serve cold. Timer—1} hours. Average Cost, 8d. or 9d. Sufficient for 4 or 5 persons. 2151.—RICE AND CREAM. (Fr.-—-Riz at la creme.) Ingredients.-\- 3 ozs. of Carolina rice, 1 pint of milk, 1. a pint of cream, 1 tablespoonful of castor sugar, 2 tablespoonfuls of sherry, glacé cherries. Method.--Simmer the rice in the milk until tender, drain well on a sieve and let it cool. Whip the cream stifi‘ly, stir in the rice, add the sherry and sugar, and serve in custard-glasses garnished with strips of cherries. Tlme.--A'oout 1} hours. Average Cost, 1s. 3d. to rs. 6d. Sufficient for 5 or 6 persons. 103s HOUSEHOLD MANAGEMENT 2152.—RICE BLANCMANGE. (See Ground Rice Blanca mange, N0. 2124, and Whole Rice Mould, NO. 2173.) 2153.-—RICF. BORDER WITH PRUNES. (Fr.--Bor- dure de Riz aux Prunes.) Ingredients—2 dozen French plums or prunes, 2 ozs. of Carolina rice, 2 ozs. of castor sugar, 1 oz. of pistachios, blanched and chopped, I pint of milk, } a gill of cream, 3 yolks of eggs, 2 tablespoonfuls of apricot marmalade or jam, the finely-grated rind of Q a lemon, 1 glass of Maras- chino, glacé cherries, angelica, sugar. Method.—Simmer the rice in the milk until tender, add the lemon- rind and sugar, let it remain uncovered for a short time for some of the moisture to evaporate, then stir in the yolks of eggs and Maraschino. Press into a well-buttered border mould, place the mould in the oven in a tin, surround with boiling water, and bake for about i an hour. Dilute the apricot marmalade with a little water, sweeten to taste, strain over the moulded rice, when cold, and sprinkle on the prepared pistachios. Meanwhile stew the plums or prunes (see p. 1040), remove the stones, press the parts together again, and insert a short strip of angelica in each one to represent a stalk. Pile them in the centre of the rice, and garnish with halved cherries and the whipped cream, using a forcing-bag and rose pipe. Time.—About 1} hours. Average Cost, 2s. 6d. to zs. 9d. Sufficient for 6 or 7 persons. 2154.—SAGO SNOW. (Fr.—-5ag0u a la Neige.) Ingredients.--2 ozs. of sago,2pints of milk, 2 ozs. of castor sugar, 4 eggs, vanilla. Methodw-Boil up the milk, sprinkle in the sage, simmer and stir until the mixture becomes clear. Add the sugar, let the mixture cool slightly, then put in the beaten yolks of eggs. Stir by the side of the fire until they thicken, cool a little, add the vanilla, and pour into a deep silver or glass dish. Beat the whites to a stiff froth. “dd. 1 dessertspoonful of castor sugar, drop rough pieces into the rest of the milk, previously brought to boiling point, and peach for about 1 minute. Drain, and serve on the top of the sage custard. Time.--From 3 5 to 40 minutes, to prepare. Average Cost, 9d. Sulli- eient for 4 or 5 persons. 2155.—SNOW EGGS. (Fr.——Oeufs a la Neige.) Moments-+5 eggs, I pint of milk, sugar, essence of vanilla. Method.-Boil up the milk, sweeten to taste, and flavour with vanilla, RECIPES FOR coti) swans 1039 Whisk the whites of the eggs to a stiff froth, put 1 table5poonful at a time into the boiling milk, and peach until firm. Turn 2 or 3 times during the process, and as each portion is cooked, drain and place in a glass dish. Beat the yolks of the eggs, add them to the milk, and strain into the jug. Stand the jug in a saucepan of boiling water, and stir the contents until they thicken. Let the custard (tool,l Stirring occasionally meanwhile, then pour over and round the snow eggs, and serve. Time-LAbout 1} hours. Arerage Cost, 9d. to Is. Sufficient for 6 or 7 persons. , 2156.—SNOW PUDDING. (See Lemon Sponge, No. 2 130.) The preparation should be moulded until set, and served with boiled custard. O 21 lye—SPONGE CAKE Moutn. Ingredients.-—Stale spenge cakes, macarOOns or ratafias, ! pint of milk, 1 oz. bf castor sugar, or to taste, { of an oz. of leaf gelatine, 1 table- spoonful of brandy, 3 eggs, glacé cherries, vanilla essence. Method.--Rinse a plain mould with cold water, decorate the bottom with halves or rings of cherries, and about 1 fill it with brbken sponge Cakes and macaroons. DisSolve the gelatine in the milk, when nearly boiling add the eggs, and stir by the side of the fire until they thicken. Add the sugar and Vanilla essence to taSte, and pour into the mould. Turn out when cold, and Serve with a good custard. Tlme.-—About i an hour. Average Cost, 18. 9d. Sufllclent ior 1 medium sized mould. 2158.——ST. CLOUD PUDDING. (Fr.-Pouding FtOid a la St. Cloud.) Ingredients.--i pint of strong clear cofiee (cofiee essence may be used), 4 eggs, 3 ozs. of almonds, 2 ozs. of taster sugar, stale sponge cake or any plain cake), 3 tablespoonfuls of apricot marmalade or jam, i a gill of cream, 2 tablespoonfuls oi Maraschino, glacé cherries, angelica. Method.--Blanch, shred, and bake the almonds pale brown. Coat a. plain charlotte mould thickly with clarified butter, and sprinkle liberally with the prepared almonds when cold. Three-qUarters fill the mould with pieces of cake, interspersing the remainder of the almonds. Dissolve the sugar in the cofiee, pour Over the well-beaten eggS, stirring mean- while, and add the Maraschino and cream. Strain into the mould, cover with a buttered paper, and steam Very gently for about 5 hours. Turn out and set aside till cold. Dilute the apricot marmalade 1040 HOUSEHOLD MANAGEMENT with a little water, sweeten to taste, and when cool strain over the pudding. Decorate with rings of cherries and strips of angelica. Time.--About 2} hours. Average Cost, 2s. 3d. to 2s. 6d. Suthclent for 6 or 7 persons. 2159.—STEWED FIGS. (Fr.—Comp6te de Figues.) Ingredients.-1 lb. of figs, 6 ozs. of sugar, the juice of 1 lemon, 1 pint of water. Method.—Place the figs, sugar and lemon-juice in a jar, boil the water, and add it to the contents of the jar. Cover closely, stand the jar in a saucepan of boiling water or in a slow oven, and stew gently from I} to 1} hours. Serve with a good custard sauce. Tiara—From ri- to 1} hours, Average Cost, 7d. Sumeleut for 3 or 4 persons. 216o.--STEWED FRUIT. (Fr.—Comp6te de Fruit.) Ingredients.-r 1b. of fruit, 4 ozs. of sugar, 1- of a pint of water. Methdd.—Apples and pears intended for stewing should be peeled, quartered and cored. Gooseberries should have the tops and tails cut off; rhubarb is usually sliced, and if at all old the string-y outer skin is stripped off. Other fruit, such as cherries and plums, should have the stalks removed, but the stones may be taken out or not, as preferred. Bring the water and sugar to the boil, add the fruit, and stew very gently until tender. Or, place the fruit and sugar in a jar, stand the jar in a saucepan of boiling water, and cook until tender. 2 I 6 I .--STEWED PRUNES. (F r.—-Comp 6te de Prunes.) Ingredients.--r lb. of prunes, 6 ozs. of sugar, I pint of water, 1 tea- spoonful of lemon~juice. Method.—Rinse the prunes well in cold water, then place them in a basin, add the pint of cold water, and let them soak for at least 6 hours. When ready, put them into a jar, add the sugar and lemon-juice, place the jar in a saucepan of boiling water or in a slow oven, and stew gently from r} to 2 hours. Tlme.-To cook, from I} to 2 hours. Average Cost, 6d. to 8d. Sum- elent for 3 or 4 persons. 2162.---ST. HONORE'Z TRIFLE. IngredientsPA round Genoese cake 1 inch in thickness,1- of a pint of sherry, } a pint of stifiiy-whipped sweetened cream, 2 or 3 whites of eggs stifllrwhisked and sweetened, crushed macaroons or ratafias, glacé cherries, angelica. RECIPES FOR COLD SWEETS 1041 Method.—-Remove the Genoese cake from the tin as soon as it is baked, and force the white of egg round the edge to form a raised border. Replace in a cool oven until the meringue hardens, but do not allow it to acquire much colour. Place a good layer of macaroons or ratafias on the top of the cake, pour the wine over, taking care not to touch the border, and let it soak for at least i hour. Just before serving, pile the cream on the top, and garnish with cherries and strips of angelica Time.—About 2 hours, after the cake is made. Average Cost, as. to zs. 3d., exclusive of the cake. Sufficient for 6 or 7 persons. 2163.—-SUGAR FOR COMPOTES. (See To Clarify Sugar for Syrup, No. 2277.) / 2164.-—SYLLABUB. No. 1. Ingredients.—} 9. pint of sherry or Madeira wine, 2 tablespoonfuls of brandy, { of a pint of cream, 1 white of egg, 1 lemon, castor sugar. Method.—Remove the rind of the lemon as thinly as possible, put it into the sherry, and let it soak for 12 hours. When ready, strain and add the cream, brandy, lemon-juice, and sugar to taste. Beat 0r whisk the mixture briskly, and as the froth forms skim it off, and place it at once in glasses or a hair sieve with a basin under it lo receive the drip- pings. Let it be made several hours before required. Tlme.--Altogether, 18 hours. Average Cost, 2s. 3d. Sufficient for 10 or 12 persons. 2165.——SYLLABUB. No.2. Ingredients—10 macaroons, 1 pint of cream, 4 ozs. of castor sugar, the juice of 1 lemon, the finely-grated rind of Q a lemon, 1 wineglassful of sherry or Madeira, a pinch of ground cinnamon, essence of ratafia. Method.-Mix the sugar, lemon-juice and rind, cinnamon and wine together in a large basin, add a few drops of essence of ratafia, stir until the sugar is dissolved, then add the cream and whip to a froth. Arrange the macaroons compactly on the bottom of a deep dish, and as the froth is formed on the syllabub skim it off and place it on the biscuits. When the whole of the preparation has been reduced to a froth, stand the dish in a cold place, and let it remain for at least 12 hours before serving. “ma—Altogether, about 13 hours. Average Cost, 3s. to 3s. 3d. Sumelent for 7 or 8 persons. 2!66.-——SYLLABUB. No. 3. Ingredienieww} a pint of cream, } of a pint of sherry, half that 1042 HOUSEHOLD MANAGEMENT quantity of brandy, the juice of i a lemon, a little grated nutmeg, 3 ozs. of pounded sugar, whipped cream. Methods-th all the ingredients, put the syllabub into glasses, and over the top of them heap a little whipped-cream. Solid syllabub is made by whisking or milling the mixture to a etifl froth, and putting it in the glasses without the whipped-cream at the top. Timer-20 minutes. Average Cost, 2s. 9d. t0 3s. 3d. Bumcient to fill 8 or 9 glasses. 2167.—TIPSY CAKE. Ingredients—8 sponge cakes, raspberry jam, 1 pint 0f custard N0. 2104, 1} of a pint of sherry. Method—Split the cakes, spread on a good layer of jam, replace the halves, arrange them compactly in a dish, giving them as far as possible the appearance of one large cake. Pour over the sherry, and let them soak for 1 hour. Make the custard as directed, and, when cool, pour it over. The cake may be garnished with cherries, angelica, chopped pistachois, or baked almonds. Tiara—About 1} hours. Average Cost, 1s. 9d. Suiflcient for 6 or 7 persons. 2168.4--TIPSY PUDDING. Ingredients.—3 ozs. of flour, 3 Ozs. of castor sugar, 3 eggs, 3 or 4 tableSpoonfuls of rum, desiccated cocoanut. Method.—-Beat the eggs and sugar together until thick and smooth, and stir in the flour as lightly as possible. Goal; 6 or,7 well-buttered dariol moulds thickly with castor sugar, fill them thing-quarters full with the mixture, and bake in a moderately hot oven. When cooked, baste them with rum sweetened to taste, sprinkle lightly with cocoanut, and serve cold. Time.—About 20 minutes. Average Cost, 9d. Suiiloient for 6 or 7 persons. 2169-TRIF LE, RATAFIA. Ingredients.—4 sponge cakes, 6 macaroons, 6o ratafias, 2 025. of almonds (blanched and. shredded), the grated rind of i- a lemon, Q a pint of custard No. 2104, I} a pint of cream, 2 whites of eggs, caster sugar, raspberry or strawberry jam, } of a pint of sherry, glacé cherries, angelica. Methods—Make the custard as directed, and let it become quite cold. Cut the sponge cakes into rather thick slices, spread half of them with jam, cover with the remainder, and arrange them alternately with the macaroons and ratafias in a glass dish. Pour over the wine, adding a RECIPES FOR COLD SWEETS 1043 little more if necessary to soak them thoroughly, sprinkle on the lemon~ rind, add the almonds, and cover with. the custard. Mix the cream and whites of eggs together, whip stitily, sweeten to taste with castor sugar, pile lightly on the top of the custard. Build, the ratafias in pyramedial form as shown in illustration facing page 1017 fixing them together with sugar boiled to the crack degree, and garnish with almonds in the same way. Tlme.—About 1} hours. Average Cost, 3a to 3s. 6d. Sufficient for 7 or 8 persons. 21 lngredlents.—-r8 Savoy biscuits, n ratafias, raspberry jam, } a pint of custard N o. 2104, 1 wine glass of sherry, 2 tablespoonfuls of milk, 1 oz. of blanched and shredded almonds, 2 whites of eggs, castor sugar. Method.-Make the custard as directed, and let it cool. Spread jam on half the biscuits, cover with the others, and arrange them with the ratafias compactly on a glass dish. Mix the sherry and milk together, pour it over the biscuits, stick in the shreds of almonds, and let the preparation soak for 1 hour. Then pour over the custard, pile the stifiiy-whisked sweetened whites of eggs on the top, and serve. Time—About 2} hours. Average Cost, rs. 9d. to 2s. Suiliclenl for 6 or 7 persons. 2171.1e-VANILLA BLANC MANGE. Ingredients.—% of a pint of milk, 1 a pint of cream, 4 ozs. of loaf sugar, 1 oz. of leaf gelatine, 4 yolks of eggs, 2 inches of vanilla-pod. Method—Bring the milk, sugar and vanilla-pod to boiling point, and simmer gently until suficiently flavoured. Be“ the yolks of eggs slightly, strain on to them the boiling milk, stirring vigorously meanwhile, return to the stewpan, and stir by the side of the fire until the mixture thickens. Dissolve the gelatine in a 1- of a pint of water, add it to the custard, and, when cool, stir in the stiflly-whipped cream. Stand on ice or in a cold place until set. Tlmefl-About 1 hour. Average Cost, rs. 6d. Sufllclent for 6 or 7 persons. nl 2172.--WHIPPED-CREAM. ingredients.-} a pint of double cream, I} ozs. of castor sugar, or to taste, 1 dessertspoonful of sherry, r dessertspoonful of brandy (the wine and brandy may be omitted), the juice and finely-grated rind of i a lemon. MethodH-Put the sherry, brandy, sugar, lemon-juice and rind into a basin, and stir until the sugar is dissolved. Add the cream and whip, slowly at first and afterwards more quickly, until firm. Serve as 1044 HOUSEHOLD MANAGEMENT required. Raisin or other sweet wine may replace the sherry and brandy, or an equal quantity of raspberry or strawberry syrup. Tlme.--About 15 minutes, altogether. Average Cost, 1s. 8d. Sum- clent for 6 or 7 persons. 2173.--WHOLE RICE MOULD. Ingredients.-4 ozs. of Carolina rice, 1 quart of milk, 3 ozs. of caster sugar, the thinly-cut rind of I} a lemon. Method.—Simmer the rice, sugar, lemon-rind and milk together until the rice is perfectly tender and the milk almost absorbed. Remove the lemon-rind, pour the preparation into a wet mould, and, when firm, turn out and serve with jam, stewed fruit or custard sauce. Tlme.—About 1} hours. Average Cost, 6d. Sufficient for 1 large mould. Ices 2174.-—ALMOND CREAM ICE. (Fr.-—Glace a la Creme d’Amandes.) Ingredients.--3 ozs. of sweet almonds, 3 bitter almonds, } a pint of custard No. I or z, i of a pint of whipped-cream, } pint of milk, a. few drops of almond essence, I teaspoonful of orange-flower water. Method.--Blanch, chop, and pound the ahnonds smoothly, adding the orange-flower water to prevent them oiling. Warm the milk, pour it over the almonds, let it remain covered while the custard is made and gets cold, then mix the whole together. Partially freeze, then add the cream, almond-essence, a little sugar if necessary, and complete the freezing. Tlme.--From 3 to 4 hours. Average Cost, 19.. 3d. Sufficient for 5 or 6 persons. zr75.-—APRICOT ICED EGGS. (Fr.—-(Eufs aux abricots glacés.) Ingredients—12 apricots (preserved ones will serve). 6 ozs. of castor sugar, I pint of cream, the juice of 1 lemon, 2 or 3 drops of carmine. Method.-—Pass the fruit through a hair sieve, stir in the sugar and lemon-juice, and add the cream stifiiy whipped. Mix in a little car- mine, freeze, press lightly into egg moulds, and pack in ice until re- quired. Tlme.—To make and freeze, about 2 hours. Average Cost, 2s. 9:1. to 33. 3d. Allow 1 to each person. RECIPES FOR ICES 1045 2176.-—BANANA CREAM ICE. (F r.--Glace a la Creme de Bananes.) Ingredients.—-11- pints of custard No. I, 1- of a pint of cream, 6 bananas, I tablespoonful of lemon-juice, r tablespoonful of Curacoa or brandy. Method.—Pass the bananas through a fine hair sieve. Prepare-the custard as directed, and whip the cream stiflly. When the custard is sufficiently cool, add the banana pulp, lemon-juice and Curacoa, stir the cream in lightly, and freeze (see p. 988). Time.-From 2 to 2} hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 7 or 8 persons. 2177.--BISCUIT ICE CREAM. (Fr.—-Biscuits Glacés.) Ingredients.--Ice cream, Savoy buscuit. Method.—Line a plain ice mould with Savoy biscuits, put in the frozen cream ice, cover, and pack in ice until required. Tlme.--Altogether, 5 or 6 hours. Average Cost, Variable. Allow a pint mould for 4 or 5 persons. 2178.—BROWN BREAD CREAM ICE. (Glace au Pain Bis.) Ingredients.—r pint of custard No. I or 2, 3 ozs. of crumbled brown bread, 4} a gill of cream, I tablespoonful of brandy. . Method.--Pass the brown bread through a sieve, and bake in a cool oven until crisp and well browned. Partially freeze the custard. add the brown crumbs, cream and brandy, complete the freezing, and mould as required. ' TIme.—-2 hours. Average Cost, rs. 6d. Sufllcient for 5 or 6 persons. 2179.——BURNT ALMOND CREAM. (Fr.——Glace aux Amandes Brulées.) Ingredients.-r§ pints of custard No. 1, i of a gill of cream, 1 table- spoonful of Kirsch, 2 ozs. of loaf sugar, 2 ozs. of almonds. Method.-Blanch, shred, and bake the almonds until brown, prepare the custard according to the recipe. Put the sugar and a few drops of water into a small stewpan, and boil until it acquires a deep golden brown colour. Now add the cream, boil up and stir into the custard. Let the mixture cool, then add the prepared almonds and Kirsch, and freeze as directed on p. 988). Time.—About 1 hour. Average Cost, 2s. 3d. Sufficient for 7 or 8 persons. 1046 HOUSEHOLD MANAGEMENT 218o.-—CARAMEL CREAM ICE. (Fr.---Glace a la Creme de Caramel.) Ingredients—I} pints of custard No. I, i of a gill 0! cream, I table- spoonful of Benedictine, 2 029. of loaf sugar. Method-PPrepare the custard according to the recipe. Put the sugar into a small stewpan with a. few drops of water, and boil until it acquires a deep golden-brown colour. Now add the cream, and when boiling stir into the custard. Let the mixture cool, add the Benedictine, and freeze as directed (see p. 988). Tiara—From 35 to 40 minutes. Average Cost, 2s. Sufficient for 7 or 8 persons. 2181.-—-CUSTARD (for Cream Ices) N o. r. Ingredients.-—r pint of milk, 1- a pint of cream, 6 ozs. of caster sugar, 6 yolks of eggs. Method—Bring the milk nearly to boiling point, and pour it over the beaten yolks of eggs, stirring meanwhile. Return to the stewpan, and stir by the side of the fire until the mixture thickens, but do not let it boil, or the eggs may curdle. Stir in the sugar, strain, and when cool add the cream. Tlme.—From 2 5 to 30 minutes. Average Cost, rs. 6d. Sufficient for 1} pints. 2182.—CUSTARD (for Cream Ices) N0. 2. Ingredients—r} pints of milk, 1 gill of cream, 8 ozs. of castor sugar, I heaped dessertspoonful of oornfiour, 4 eggs. Method.--Mix~ the cernfiour smoothly" with a little milk, boil the remainder with the sugar, add the blended cornflour and milk, an simmer for 3 or' 4 minutes. Cool slightly, then add the beaten yolks of eggs, and stir by the side of the fire until the mixture thickens. Strain into a basin; when cool add the cream, the whites of eggs stifiiy- whisked, and use as required. Time.--From 25 to 30 minutes. Average Cost, rs. 2d. Suiilcient for 1} pints, 2r83.-—CUSTARD (for Cream Ices) No. 3,. Ingredients—~11} pints of milk, 6 ozs. of castor sugar, i an 02. of corn- flour, saffron-yellow colouring. Method.--Mix the cornflour smoothly with a little milk, boil the remainder with the sugar, add the blended cernflbur and milk, and simmer gently for 3 or 4 minutes. Strain, add sufficient colouring matter to give the mixture the appearance of rich custard, and use as required. RECIPES FOR ICES 1047 Tlme.--From 20 to 25 minutes. Average Cost. dd. Sufficient for 1} pints. 2184.--CHERRY CREAM ICE. (Fir-J-Glace a la créme de Cerises.) Ingredients.—1 pint of custard No. 2, i of a lb. of ripe cherries, 2 ozs. ct caster sugar, the juice of 1 lemon, 1 tablespoonful of Kirschwasser or other liqueur, carmine. Method.—Stone the fruit, crack the stones, take out the kernels, place both cherries and kernels in a basin, add the sugar, lemon-juice, Kirschwasser, cover, and let the Preparation Stand for i an hour. Then pour all into a copper stewpan, add Q a pint of water, cook until the cherries are tender, and rub through a fine sieve. Add the prepared custard and a few drops of carmine, and freeze as directed (see p. 988). Time.—About 2 hours. Mel-age Cost, rs. 3d. to 25. Sufficient for 7 or 8 persons. 2185.--CHOCOLATE BOMBE, WITH FRUIT. (Fr.-Bombe au Chocolat a la Printaniére.) Prepare a bomb of chocolate cream ice, and fill the interior with cream sweetened, slightly stiffened with gelatine, and mixed with halved or quartered strawberries. 2186.—CH0COLATE CREAM ICE. (Fr.-Glace au Chocolat.) Ingredients.—4 ozs. of chocolate, I pint of custard No. I or 2, r gill of milk, } a gill of cream, sugar. Method.-—Prepare the custard as directed. Dissolve the chocolate in the milk, sweeten to taste, and strain it into the custard. Let the mixture cool, then add the stifliy-whipped cream, and freeze (see p. 988). Tlme.-~Ab0ut 40 minutes. Average Cost, is. 5d. to 2s. Sumeieut for 7 or 8 persons. 2187.—-CIDER ICE. (Fr.-—Glace au Cidre.) lngredlents.—r pint of cider, 1 pint of syrup No. 22 3 r, i a pint of un- sweetened apple pulp, the juice of 3 lemons. Mamet—Mix all the ingredients together, boil up, pass through a fine sieve, and, when cold, freeze as directed (sea N0. 988). The ice may be coloured pale green or pink by adding a few drops of either spinach extract or carmine. Time.—About 2 hours Average Cost, rs. 3d. Sufficient for 6 or 7 personS. 1048 HOUSEHOLD MANAGEMENT 2188.--CLARIFIED SUGAR FOR WATER ICE. (See Syrup for Water Ices, No. 2231.) 2189.—COCOA ICED. (Fr.—Cacao Frappe.) (See Coffee Iced, No. 2236.) 2190.—-COFFEE CREAM ICE. (Fr.--Glace Creme au Café.) Ingredients.—r~} ozs. of freshly roasted and ground coffee, 3 ozs. of caster sugar, 1 pint of custard N o. 1 or z, i a gill of cream, ; glass of Kirsch. Method.-—Pour boiling water over the coffee, infuse for about i an hour, then strain, add the sugar, and let it cool. Make the custard according to the recipe, stir in the coffee; when cool, add the Kirsch and whipped cream, and freeze (see p. 988). ' Tiara—About 30 minutes. Average Cost, rs. 6d. to as. Sufficient for 7 or 8 persons. 219L—COFFEE CREAM ICE. (Fm—Creme au Café Glace.) Ingredients.-r pint of very strong clear coffee, 1} pints of cream, 4 ozs. of sugar. Method.-—Sweeten the coffee with the sugar, partially freeze it, then stir in the slightly-whipped cream, and continue the freezing. Time.—-About 30 minutes with cold coffee. Average Cost, as. Sufficient for 7 or 8 persons. 2192.—-—COFFEE SAUCE FOR CREAM ICE. lngredlents.—6 tablespoonfuls of freshly-ground coffee, i of a pint of boiling water, 3 ozs. of caster sugar, 5 yolks of eggs, 2 sheets of gelatine. Method.--Pour the boiling water over the coffee, let it stand until clear, then strain it into a. saucepan. Beat the yolks of eggs and sugar together, and dissolve the gelatine in a very little cold water. Add both to the coffee, stir and cook slowly until the preparation has the consistency of thick cream, then strain, and serve separately when quite cold. Tiara—About i an hour. Average Cost, Is. 4d. to rs. 6d. for 1 pint of sauce. Sumelent 2193.-—CREAM ICE (en Surprise). Fr.—Glace pan- achée en Surprise.) Moulded cream ice, masked with méringue, and quickly baked. . cf," >~ 1 \ \ 3’57") , .v , I. Ice Pudding. 2. Dessert Ices. ?. t “(I M i} {*7'4'1?‘ £m.~L.->nbv->. ! £‘1g w. r. I i514 9“ I. Neapolitan Ices. 2. Grape Sorbets. 3. Nessolrode Pudding. 70 O RECIPES F0R ICES 1049 2194.--CREAM ICE FROM FRESH FRUIT. (Fr.—Créme de Fruits Glacés). lngredlents.--r pint of milk, 1} a pint of cream, } a pint of fruit pulp, sugar to taste (to to ‘12 ozs.), the juice of 1 lemon, the white of 1 egg. Method.-—Put the milk and sugar into a stewpan, bring to the boil and cool. Pass the fruit through a fine hair sieve, add the lemon-juice and milk to the pulp thus formed, and stir in lightly the stifliy-whipped cream. When the mixture is partially fr02en, add the well-whisked white of egg, and continue the freezing. Time—From 30 to 35 minutes. Average Cost, 18. 8d. to as. Sufliclent for 7 or 8 persons. Nata—In a recipe of this description the exact amount of sugar cannot be stated. It varies with the fruit; but it must be added with discretion, for if the mixture be made too sweet, freezing is extremely diflicult, while, on the other hand, if not sufiiciently sweetened the ice becomes too solid. 2195..“CREAM ICES PREPARED FROM PRESERVED FRUIT 0R JAM. Ingredients—1 pint of milk, I gill of cream, 3 yolks of eggs, sugar to taste, 6 ozs. of preserved fruit pulp or jam, such as strawberry, rasp- berry, greengage, apricot, peach, pineapple, etc. Method.--Beat the yolks of eggs, add the milk when nearly boiling, replace in the stewpan, and stir by the side of the fire until they thicken, but the mixture must not boil. Strain, add the sieved jam or fruit pulp, sweeten to taste and brighten the colour by adding a few drops of carmine, saflron, or spinach greening, according to the fruit used. Let the preparation cool, then add the stifi‘iy-whipped cream, and freeze as directed. Tlme.—About an hour. Average Cost, Is. to rs. 3d. Sufliclent for 7 or 8 persons. 2196.-L—FIG CREAM ICE. (F r.—Glace a la Creme de Figues.) lngredlents.--r breakfastcupful of finely-chopped dried figs, 4 ozs. of castor sugar, I dessertspoonful of best isinglass, 2 tablespoonfuls of cornflour, vanilla essence, 1 quart of milk, 1 pint of cream, 3 eggs. Method—Mix the cornflour smoothly with a little milk, boil the re- mainder, add the cornfiour, and stir until boiling. Beat the eggs and sugar together, stir them into the milk and cornflour, add the isinglass previously softened in a little cold water, and stir it until dissolved. When cold, add the cream and a little vanilla essence, freeze slightly, then add the figs and complete the freezing. Time—About 2 hours. Average Cost, 2s. 6d. to 3s. Sufficient for 12 or 14 persons. 1050 HOUSEHOLD MANAGEMENT 2197.-"FROZBN PUDDING. (See Iced Queen’s Pudding, No, 2241, and N esselt'ode Pudding, No. 2247,) 2198.——FRUIT CREAM ICE. (Fm—Fruits Glacés a la. Creme.) Ingredients.—} a pint of fresh fruit pulp (strawberry, raspberry, currant, or any other fruit preferred), 10 to 12 ozs. of sugar, } a pint of cream, 1 pint of milk, the juice of 1 lemon, the stiiiiy-whipped white of 1 egg- Method.—-Boil the milk, add the sugar, and put aside until nearly cold. Obtain the pulp by passing the fruit through a fine hair sieve, add the lemon-juice, milk, and the cream stifi’iy whipped. Partially freeze the preparation before adding the white of egg. The amount of sugar required depends upon the fruit used. Tlme.--About I hour. Average Cost, about as. Sufficient for 10 or 12 persons, 2199.—GINGER ICE CREAM. (Fr.——Glacea la Creme de Gingembre.) Ingredients—r} pints of custard No, I, 2 or 3, 3 ozs. of preserved ginger, I teaspoonful of ginger syrup. Methoth-Make the custard according to the. recipe selected. Cut the ginger into small dice, stir it with the syrup into the custard and freeze as directed on p. 988. Timem-From 30 to 40 minutes. Average Cost, Is. to rs. 3d. Bulliclent for 7 or 8 persons, 2200.--ICED FRUIT. (Fr.--Fruits Glacés.) Fruit of nearly every description may be iced by first dipping it in beaten white of egg. and afterwards in crushed loaf sugar. the process being repeated until a sufficiently thick coating is obtained. Pine- apples should be sliced ; pears, peaches and plums should be halved after removing the skins ; cherries, strawberries and similar fruit are iced with the stems on ; and from oranges and lemons every particle of pith is removed before dividing the former into sections and the latter into slices (see Oranges, Iced). 2201.--ICE PUDDING. (See Iced Queen’s Pudding No. 224:, and Nesselrode Pudding. No. 2247,) zzoz.--ICED SOUFFLE. (See Iced Strawberry or Raspberry Souffié.) RECIPES FOR ICES 1051 neg—JAPANESE PLOMBIERE. (Fr.-~Glace Plom- biére a la Iaponaise.) Ingredients.-—-8 yolks of eggs, r ()2. of sugar, 4 025. of ground almonds, } a pint of cream, 1} pints of milk, 1 glass of Kirsch, apricot marmalade, 4 ozs. of pounded macaroons, salt. Method.--Boil up the milk, pour it over the yolks of eggs, add a little salt and the sugar, and replace in the saucepan. Cook gently for a few minutes, then tammy or pass through a fine hair sieve, and add 2 ozs. of marmalade, the almonds and Kirsch. When cold, add the maca- roons and the cream stiftly whipped, and freeze. Mould with a little apricot marmalade in the centre, and serve garnished with ratafias or ice wafers. Tlme.--About 1 hour. Average Cost, 3s. Sufficient for 8 or 10 persOns. 2204.--LEM0N CREAM ICE. (Fm—Glace a la Creme de Citron.) Ingredients.--r pint of custard No. I, 2 or 3, 4 ozs. of loaf sugar, 2 lemons. Method.—Prepare the custard according to directions given. Rub the lumps of sugar on the rinds of the lemons until all the outer yellow part is rem0ved, and dissolve it in r tablespoonful of warm water. Add the juice of 1 lemon, and when cool stir into the custard. If neces- sary, add a. few drops of liquid saffron colouring, and freeze as directed on p. 988. Tlme.—About 40 minutes. Average Cost, 9d. to 18. 6d. Sufficient for 7 or 8 persons. 2205.--MAPLE PARFAIT. (Fr—Parfait au Sirop.) Ingredients.-f§ gills of thick syrup, 1 quart of cream, 4 ozs. of maple sugar, 5 yolks of eggs, t inch of vanilla pod. Method.--Boil the syrup and vanilla pod in a copper pan until it registers 240° on a saccharometer, then remove the vanilla, and pour the syrup over the yolks of eggs, previously well-beaten. Whisk the preparation in an egg-bowl over boiling water until it has the consistency of thick cream, and afterwards whisk until cold. Add the stifiiy- whipped cream and maple sugar, stir for some minutes over the ice. then turn into a parfait or bomb mould lined with paper. Secure and seal the lid. and imbed in ice from 2} to 3 hours. Tlme.--Fr0m r to 2 hours. Average Cost, 4s. to 4s 6d. Sufficient for 9 or 10 persons. 1052 HOUSEHOLD MANAGEMENT 2206.-0RANGE ICE CREAM. (Fm—Glace a la Creme d’Orange.) Ingredients—1} pints of custard No. I, 2 or 3, 3 oranges, z ozs. of loaf sugar, safiron-yellow colouring, carmine. Method.-Prepare the custard according to directions given. Remove the outer yellow part of 2 oranges by rubbing them with the lumps of sugar, which afterwards must be dissolved in r tablespoonful of warm water. Mix with the strained juice of the oranges; when cool stir into the custard, and add the carmine and safiron~yellow, until the desired colour is obtained. Freeze as directed on p. 988. Tlme.—From 40 to 45 minutes. Average Cost, 1s. to 2s. 6d. Sufficient for 7 or 8 persons. 2207.-—PINEAPPLE CREAM ICE. (Fm—Glace a la Creme d’Ananas.) Ingredients.—I pint of custard No. I or 2, 1} a lb. of finely-chopped preserved pineapple, i- a gill of pineapple syrup, I teaspoonful of lemon— juice. Method.-Pass the pineapple through a fine sieve, and mix with it the syrup and lemon-juice. Make the custard as directed, and when cool stir in the pineapple preparation, and freeze as directed on p. 988. Tlme.—From 40 to 50 minutes. Average Cost, 18. 3d. to zs. 3d., according to the custard selected. Sufllclent for 7 or 8 persons. 2208.--PINEAPPLE PLOMBIERE. (FL—Glace Plom- biére d’Ananas.) Ingredients—r quart of cream, 6 yolks of eggs, 4 ozs. of sugar, 3 tablespoonfuls of pineapple dice, 3 tablespoonfuls of pineapple syrup, vanilla essence. Method.--Boil up 1} pints of the cream, pour it over the yolks of eggs, previously well-beaten, add the sugar and pineapple syrup, and replace the mixture in the saucepan. Stir and cook gently by the side of the fire for a few minutes, then strain, and, when cold, freeze. When the mixture is half frozen, add the pineapple dice, a. little vanilla essence, and the cream stifi‘ly whipped. Time.-About 1 hour. Average Cost, 4s. to 4s. 9d. Sufficient for 10 or 12 persons. 2209.--PISTACHIO CREAM ICE. (Fm—Glace creme aux Pistaches.) Ingredients.—I} pints of custard No. I, 2 or 3, 4 ozs. of pistachio nuts blanched and pounded, I tablespoonful of noyeau, orange-flower water, spinach-greening. RECIPES FOR ICES 1053 Method—While pounding the pistachio nuts add gradually a little orange-flower wafer. As soon as the custard is cold, add the noyeau and a little spinach extract, and when partially frozen, stir in the pistachio nuts. Time.-About 1 hour. Average Cost, 2s. 9d. to 35. Sufllclent for 7 01' 8 persons. arm—RASPBERRY ICE CREAM. (Fr.—Glace a la Creme de Framboises.) lngredlents.—r lb. of raspberries, 1 pint of custard No. 1, 2 or 3, 6 ozs. of castor sugar, I teaspoonful of lemon-juice, carmine. Method.--Make the custard as directed. Pass the raspberries through a fine hair sieve, add the sugar and lemon-juice, and mix with the prepared custard, adding at the same time as much carmine as is needed to produce a bright red colour. Freeze as directed on p. 988. Tuna—About 1 hour. Average Cost, rod. to 1a., exclusive of the custard. Sufficient for 7 or 8 persons. 2211.-STRAWBERRY ICE CREAM. (Fr.--—Glace a. la Creme de Fraises.) Ingredients.--r lb. of strawberries, 1} a pint of cream, Q of a pint of milk, 3 yolks of eggs, 10 ozs. of castor sugar, 1 teaspoonful of lemon- juice, carmine. Method.--Bring the milk and cream to near boiling point, add the beaten yolks of eggs, stir by the side of the fire until they thicken, then put in the sugar, and when dissolved, strain and let the preparation cool. Pass the strawberries through a fine sieve, mix with the custard, add the lemon-juice and carmine gradually until a deep pink colour is obtained. Freeze as directed. Tlme.--About 1 hour. Average Cost, 2s. to 2s. 3d. Sumclent for 7 or 8 persons. 2212.-—STRAWBERRY ICE CREAM. (Another method.) Ingredients.-r lb. of strawberries, 1 quart of milk, 1» a gill of cream, 10 ozs. of castor sugar, } an oz. of cornflour, 4 eggs, the juice of 2 lemons, carmine. Method.—Mix the cornflour with a little milk, boil the remainder with the sugar, add the blended cornflour and milk, simmer for 2 or 3 minutes, then cool slightly. Beat the yolks of the eggs, add them to the contents of the stewpan, and stir by the side of the fire until the mixture thickens. Strain, add the strawberries, previously reduced 1,0 a purée by being passed through a fine sieve, the lemon-juice, a few 1054 HOUSEHOLD MANAGEMENT drops of carmine, and when cold, the cream and well-whisked whites of eggs. FreeZe as dii'eCted. Time.-~About l hour. Averilge Cost, 2s. Sufilclent for 7 or 8 persons. 2213.—TEA CREAM ICE. (Fr.-—Thé Glacé a la Creme.) Ingredients.—-} a pint of strong tea, I pint of custard N0. 2, I table- spoonful of thick cream, 2 029. of castor sugar. Method.-—Strain the tea, add the sugar, and let it cool. Prepare the custard according to the recipe, add the tea; when cool, stir in the cream, and freeze (see p. 988). Time—30 to 3 5 minutes. Average Cost, 19. 2d. Sumetent for 7 or 8 persons. 2214.--TEA ICE CREAM, AMERICAN. (Fr.—-Thé Glacé a I’Americaine.) Ingredients.--2 tablespoonfuls of dr}r tea, 1 pint bi milk, 1* a pint of cream, 6 ozs. of castor sugar, 4 whole eggs, 1 inch of Vanilla pod. Method.—Bring the milk and vanilla pod to boiling point, infuse for a few minutes, then pout it over the tea, allow it to remain closely covered for 3 minutes, and strain. Beat the eggs well, add the caster sugar, and continue the beating until perfectly smooth, then stir in the prepared tea. Put this mixtm'e into a steWPan, and stir by the side of the fire until it thickens. Strain into a basin; when cool, add the stifliy-whipped cream and freeze (m p. 98 8). Tlms.--Frem 3 5 to 40 minutes. Average Cost, is. 6d. Sufficient for 7 or 8 persons. 2215.--TUTTI-FRUTTI, ICED (MIXED FRUIT ICE), (F r.—Tutti-Frutti Glacés.) Ingredients.-—r oz. of pistachios, blanched hnd shredded, r oz. 0! glacé cherries, I oz. of glacé apricots, } an oz. of mixed candied peel, all cut into small dice, 1 a pint of cream stifiiy whipped, {- a gill of Maraschino, 2 whites of eggs stimy whipped, vanilla essence, 8 ozs. of sugar, 5 yolks of eggs, 1 pint of milk. Method.—Boil the milk, add the yolks of eggs and sugar, stir and cook very gently tor a few minutes, then strain and, when cold, add vanilla essence to taste. Partially freeze, add the whites of eggs, cream, nuts and fruit, and, when the freezing process is nearly Completed, put in the Maraschino. Tlme.—Frorn 3 to 4 hours. Average Cost, 29. 6d. to 2s. 9d. Sumcleni for 8 or 9 persons, RECIEES FOR ICES 1055 zztsmvamLI-A ICE CREAM. (FrwwGlace a la Creme de Vanille.) Ingredients.—r pint of cream, } a pint of milk, 6 ozs. of castor sugar, 6 yolks of eggs, 5» a pod of vanilla. Method.—Whisk the yolks of eggs and sugar well together, boil the cream and milk with the vanilla for a few minutes, stir into the eggs, etc., and replace the whole in the stewpan. Stir by the side of the fire until the mixture thickens, but it must on no account be allowed to boil. Tammy or pass through a fine strainer, if necessary, add a few drops of vanilla essence, and when cool, freeze as directed on p. 98 8. Tlme.—-About } an hour. Average Cost, as. 6d. Sufficient for 7 or 8 persons. 2217.-—VANILLA ICE "CREAM. Creme de Vanille.) Ingredientsnfl} pints of milk, 1 gill of cream, 8 025, of caster sugar, 1 heaped dessertspoonful of cornflour, 4 eggs, the juice of i a lemon, f teaspoonful of vanilla essence. Method.~—Mix the Cornflour' smoothly with a little milk, boil the remainder with sugar, add the blended cornflour, simmer for 2 minutes, and cool slightly. Beat the yolks 0f the eggs, add them to the contents of the stewpan, and stir by the side of the fire until the mixture thickens. Strain, and when cool, add the lemon-juice, vanilla essence, cream, and lastly the well-whisked whites of eggs. Freeze as directed- Tlme.—From 30 to 40 minutes. Average Cost, 1s. 3d. Sufficient for 7 or 8 persons. . 2218.--VANILLA ICE CREAM. (Economical.) Ingredientsr-wr} pints of milk, 6 ozs, of castor sugar, } an oz. of com- flour, } a. teaspoonful of vanilla essence, safl‘ron or liquid yellow colour— ing. Methodw-Mix the cornflour smoothly with a little milk, bOil the remainder with the sugar, add the blended comflour and milk, and simmer gently for 2 minutes. Strain; when cool, add the vanilla essence and suflicient colouring matter to give the mixture the appear- ance of rich custard. Freeze as directed. Timon-About i» an hour. Average Cost, 6d, persons. zzrg.—-VANILLA PLOMBIERE, (Err-Glace Plom. biere a‘. la Vanille.) Ingredients—'11} pints of vanilla ice cream mixture No. 2216. i a Pint 0f stifilytwhipped cream, a tablespoonfuls of coarsely-chopped almpnds, (Fr.——Glace a la Sufficient for 6 01' 7 1056 HOUSEHOLD MANAGEMENT Method.—Partially freeze the vanilla ice cream, add the whippedd cream and almonds, and complete the freezing. Tlme.--From 3 to 4 hours. Average Cost, about 2s. 6d. Sufficient for 10 or 12 persons. 2220.--—WALNUT CREAM ICE. (See Pistachio Cream Ice, No. 2209.) Omit the spinach greening, and, if preferred, substitute vanilla essence for the noyeau. Water Ices 2221.-—-APPLE WATER ICE. (Fr.-Glace a l’eau cle Pommes.) Ingredients.-r pint of apple pulp, 1 pint of syrup No. 2232, 2 table- spoonfuls of lemon-juice. Method.-Stew the apples in a jar, pass them through a hair sieve, and stir the pulp into the hot syrup. When cold, add the lemon-juice, and freeze. A few drops of carmine or cochineal improve the colour. Tlme.—From 21} to 3 hours. Average Cost, 9d. Sumclent for 10 or 12 persons. 2222.—-—CHERRY WATER ICE. (Fr.—Glace a l’eau de Cérises.) Ingredients.-r} lbs. of good cooking cherries, 1} pints of syrup, 1 tablespoonful of lemon-juice, r tablespoonful of Kirsch, carmine or cochineal. Method.--Stone the cherries, and from about a quarter of the stones remove the kernels and pound them finely. Pour the syrup when boil- ing over the cherries and kernels, let it stand closely covered until cold, then add the Kirsch, lemon-juice, and a few drops of carmine. Freeze as directed on p. 988. Tlme.—Altogether, about 2 hours. Average Cost, is. 9d. Sufficient for 8 or 9 persons. 2223.—-GINGER WATER ICE. (Fr.--Glace de Gin- gembre.) Ingredients.-4 ozs. of preserved ginger, a little of the syrup in which it is preserved, 1 pint of syrup No. 223 r, the etifiiy-whipped white of RECIPES FOR ICES i957 1 egg, the strained juice of z lemons and 1 orange, the rind of I orange, 3 or 4 lumps of sugar. Method.-Pound the ginger finely, adding gradually a little of its syrup, and press the whole through a fine sieve. Rub the sugar on the orange-rind, add the sugar to the ginger, together with the syrup, lemon and orange juices, and 3 tablespoonfuls of cold water. Boil up, strain, and, when cold, freeze as directed (see p. 988), adding the white of egg when the mixture is about half frozen. Tlme.--About 1 hour. Average Cost, about Is. Sufliclent for 6 or 7 persons. 2224.—-GRAPE WATER ICE. (Fr.—Glace a Year: de Grappes.) Ingredients—1 lb. of sweetwater grapes, the thin rind of 2 lemons, the juice of 4 lemons, 1* pints of syrup, I wineglassful of sherry or Marsala, I tablespoonful of orange-flower water. Method.—Crush the grapes on a hair sieve, and press the pulp through with a wooden spoon, add the syrup boiling, lemon-rind and juice, let it remain until cold, then strain, add the wine, and orange-flower water, and freeze. Tlme.--About 1 hour. Average Cost, as. to 2s. 3d. Sufficient for 10 or 12 persons. 2225.--LEMON WATER ICE. (Fm—Glace au Citron.) Ingredients—r} pints of syrup No. 2232, 6 lemons, z oranges. Method.--Remove the peel from the lemons and. 1 orange as thinly as possible, and place it in a basin. Make the syrup as directed, pour it boiling hot over the rinds, cover, and let it remain thus until cool, then add the juice of the lemons and orange. Strain or tammy, and freeze as directed (see p. 988). Tlme.--From I} to !§ hours. Average Cost, 1s. 4d. Sufllclent for 7 or 8 persons. 2226.-—MELON WATER ICE. (Fr.—-Glacé au Melon.) lngredlents.—r medium-sized ripe melon, 4 ozs. of sugar, the juice of 2 oranges, the juice of 2 lemons, I wineglassful of Maraschino, I quart of water. Method.-Peel and slice the melon, simmer for 10 minutes with the water and sugar, and rub through a fine hair sieve. When cool, add the strained orange and lemon-juice, the Maraschino, and, if necessary, a little more sugar. Freeze as directed on p. 988. Tlme.-—From 50 to 60 minutes. Average Cost, 2s. Sufficient for 8 persons. a u 1058 HOUSEHOLD MANAGEMENT 2227.—PEACH SHERBET. (FL—Sorbet aux Péches.) Ingredients.—-6 peaches, the juice of 4 lemons, sugar to taste, 3 quarts of water. Method.--Skin and stone the fruit, remove the kernels from the stones, and chop them finely. Cut the fruit into small pieces, add the water, kernels, lemon-juice and sugar to taste. Let it remain on ice for 5 or 6 hours, and strain before using. Tlme.--From 5* to 6} hours. Average Cost, ts. 4d. Sufficient ior 3 quarts. 2228.——PINEAPPLE WATER ICE. (Fr.--Glace a Year: d’Ananas.) Ingredlents.--1 preserved pineapple, 1 pint of syrup No. 2231 or 22 32, the juice of 1 lemon. Method.—Make the syrup as directed. Pound the pineapple or chop it finely, and pass it through a hair sieve. Mix with it the syrup, add the lemon-juice, let the mixture become sufficiently cold, and freeze Ssee p. 988). Tlme.-From 50 to 60 minutes. Average Cost, 1s. 3d. Sulllclent for 5 or 6 persons. 2229.—RASPBERRY OR STRAWBERRY WATER ICE. (Fix—Glace a l’eau de Fraises ou Fram- boises.) Ingredients—t} lbs. of ripe strawberries or raspberrieS, 1} pints of syrup No. t, the juice of 2 lemons. Method.--Prepare the syrup as directed. Rub the fruit through a fine sieve, add the lemon-juice, and if necessary deepen the colour with a few drops of carmine. Freeze as directed on p. 988. Tlme.--About 40 minutes. Average Cost, 2s. Sufficient for 7 or 8 persons. 223o.—RED CURRANT WATER ICE. (Ex—Glace a l’eau de Groseilles.) Ingredients.--1 lb. of red currants, 1} a 1b. of raspberries, 1 quart of syrup N o. 1, the juice of 1 lemon. Method.—-Pick the fruit and rub it through a. hair sieve. Prepare the syrup according to the recipe, pour it over the fruit pulp, add the strained lemon-juice, and when cold freeze (see p. 988). Tlme.—About 1 hour. Average Cost, rs. 9d. Sufiiclent for 7 or 8 persons. RECIPES FOR ICES 1059 223r.—-SYRUP FOR WATER ICES, No. I. Ingredients.--2 lbs. of loaf sugar, t pint of water. Method.--Put the sugar and water into a copper sugar-boiler or stew— pan ; when dissolved place over a clear fire, and boil until a syrup is formed, taking care to remove the scum as it rises. If a saccharometer is available for testing the heat of the syrup, it should be boiled until it registers 220° F. Average Cost, 6d. Sufficient for 1 pint. 223z.--SYRUP FOR WATER ICES, No. 2. Ingredients.--3 lbs. of loaf sugar, 1 good pinch of cream of tartar, 1 quart of water, the white and shell of I egg. Method.--Place the sugar, cream of tartar, water, the shell and well- whisked white of egg in a copper sugar boiler or siewpan, boil until reduced to a syrup, then strain; when cool, use as required. Average Cost, 8d. Sufficient for 1 quart. 2233.—-TANGERINE WATER ICE. (Fr.--Glace aux Tangerines.) Ingredients.--6 tangerines, 2 oranges, 2 lemons, 4 ozs. of loaf sugar, I pint of syrup. Method.-Rub the sugar on the rind of the tangerines to extract some of the flavour, Place the sugar in a saucepan, add the thin rind of 1 orange and I lemon, 1- a pint of cold water, and boil the mixture for 10 minutes. Skim if necessary, add the juice of the oranges and lemons, and the syrup, boil up, then strain. and, when cold, freeze. Tlme.--About I hour. Average Cost, rs. 3d. Sufficient for 6 or 7 persons. 2234.--WATER ICE MADE FROM I AM. (Fr,——Glace au Confiture.) Ingredlents.-—} a lb. of jam, 2 ozs. of icing sugar, 1 pint of water, the juice of 1 lemon liquid Colouring. Method.—-—Put all these ingredients together in a stewpan, bring to the boil, skim well, and simmer gently for 10 minutes. Now tammy or rub through a very fine hair sieve, add a few drops of colouring matter to brighten the colour, and when cold freeze as directed. Timer-About } an hour. Average Cost, 6d. or 9d. Sumctent for 1} pints. 1060 HOUSEHOLD MANAGEMENT Sorbets, Mousses and Ice Puddings 223 5.-CHAMPAGNE GRANITE. (Fr.-—-Granite au Champagne.) Ingredients—1 quart of lemon water ice No. 2225, 4} a bottle of cham- pagne, 1} a lb. of fresh fruit, such as strawberries, apricots, peaches, all cut into small dice, } a pint of crushed ice. Method.--Prepare and freeze the lemon water ice, and stir in the champagne, prepared fruit and crushed ice. Serve in glasses or cups. Tlme.--About 11» hours. Average Cost, 55. to 6s. 6d. Sufficient for 10 or 12 persons. 2236.—-COFFEE ICED. (Fr.——Café Frappé a la Van- ille.) Ingredients—1 quart of strong, clear, hot coffee, I} a pint of milk, i a pint of cream, 6 ozs. of caster sugar, i inch of vanilla pod. Method.—Place the milk, sugar and vanilla in a stewpan, bring nearly to boiling point, then add the coffee, and let the mixture cool. Now strain, stir in the cream, freeze until it has the consistency of thick cream, and serve in this condition. Castor sugar should be handed with the coffee. Tiara—About I hour. Average Cost, 18. 4d. to 18. 6d. Sufficient for 7 or 8 persons. 2237.—*-COFFEE PARFAIT. (Fr.-—-Parfait au Moka.) IngredientsF-I tablespoonful of coffee extract,6 yolks of eggs, 11} ozs. of caster sugar, I} gills of syrup No. 223 r or 2232, § of a pint of cream. Method.-Put the cofiee extract, yolks of eggs, sugar and syrup into a stewpan, place it in a tin containing boiling water, and whisk the contents until they thicken. The mixture should be strongly flavoured with cofiee, therefore add more essence if necessary, and let the mixture cool. Whip the cream stiffly, stir in lightly, pour the mixture into an ice mould, cover closely (see p. 988), and pack in ice for 2 or 3 hours. Tlme.—About 2 hours. Average Cost, rs. 9d. Sufficient for 7 or 8 persons. Nola—With slight variations a large number of parfaits may be based on the above recipe. For Parfait an be, I} a gill of very strong tea is sub- stituted for the coffee extract : Parfait au Chocolat may be flavoured with 3 or 4 ozs. of grated chocolate dissolved in a little milk ; Parfait aux Abricot or Parfait aux Péches have pulped fruit added as a flavouring ingredient. Maraschino and Kirsch also enter largely into the composition of this particular class of sweets, the parfait, as a matter of course, taking its name from the liqueur. RECIPES FOR ICES 106! 2238.—-CREAM SORBET. (Fr.--Sorbet a la Creme.) Ingredients.-—} a pint of cream, } a lb. of loaf sugar, I oz. of vanilla sugar, the whites of 3 eggs, the juice of 2 lemons, 1~ of a of Maras— chino, I} pints of boiling water. Method.—Add the loaf sugar to 1} pints of boiling water, reduce a little by boiling rapidly, skimming frequently meanwhile, and add the lemon-juice. Strain, and thoroughly cool, then stir in the vanilla sugar, stifiiy-whipped cream, well-whisked whites of eggs, and Maras- chino. Freeze to the required consistency, and serve. Tina—About 1} hours. Average Cost, Is. 9d. to 2s. Sumelent for 7 or 8 persons. 2239.-—GOOSEBERRY SORBET WITH MARASCHINO. (Fm—Sorbet de Groseilles au Marasquin.) Ingredients.—I pint of green gooseberries, § a lb. of loaf sugar, } a pint of water, the juice of 2 lemons, 1} a gill of Maraschino, glacé cherries, spinach colouring. Method.--Pick the gooseberries, put them into a stewpan with the water and sugar, cook until tender, and rub through a hair sieve. Add the lemon-juice and spinach colouring until the desired shade of green is obtained. When cold, stir in the Maraschino, freeze partially, and serve in small glasses garnished with strips of glacé cherries. Tlme.--About 1 hour. Average Cost, 15. to Is. 6d. Sumclent for 6 or 7 persons. 224o.-GRAPE SORBET. (Fr.—Sorbet de Raisin.) Ingredients—1 pint of half-frozen lemon~water ice, 2 dozen large ripe green grapes, r wineglassful of sherry or Marsala, 1 wine- glassful of elderflower water. Method.-—Pass the grapes through a hair sieve, add them to the lemon- water ice when half frozen, and mix in the wine and elderflower water. Continue the freezing a few minutes longer, until the whole is in a half-frozen condition. Serve in sorbet cups or glasses. Time—About 15 minutes after the water ice is ready. Average Cost, Is. 9d. to 2s. 3d. Sumelent for 6 or 7 persons. 224I.-—ICED QUEEN’S PUDDING. Ingredienta—I} pints of custard No. I (p. 1046), I pint of cream, 2 028. of crystallized apricots, shredded or cut into dice, 2 ozs. of crystallized glacé cherries, shredded or cut into dice, I glass of Curacoa almonds. Method.--Prepare the custard as directed ; when half-frozen add the cream stifiiy-whipped and the prepared fruit, and press into a fancy ice mould. Cover, seal the edges with lard, wrap in paper. and pack in ice and salt for about 2 hours. Blanch, coarsely chop and bake the 1062 HOUSEHOLD MANAGEMENT almonds brown, let them become perfectly cold, and sprinkle them lightly on the pudding just before serving. Tlme.--Ab0ut 3 hourS. Cost, 48. 6d. to 53. Sufficient for 8 persons. 2241a.—-ICED PUDDING. Ingredients.—1}pints of Vanilla custard (see recipe for same), 2 ozs. of crystallized apricots shredded, 2 ozs. of glacé cherries shredded, I pint of cream, an assortment of crystallized fruit. Method.—Partially freeze the custard, and add the shredded fruit. and the cream stiflly whipped. Continue the freezing till of right consistency, fillup a fruit shaped mould, and keep the remainder of the mixture in a frozen condition. When ready, unmould, and arrange the unmoulded portion of the ice mixture and assorted fruit on top. Time—3 to 4 hours. Cost, 5s. 6d. Sumclent for 10 persons. 2242.-~LEMON GRANITE. (Fin—Granite au Citron.) Ingredlents.--r quart of half-frozen lemon water ice, } a pint of finely. crushed ice, 1 glass of Maraschino. Method.—-Add the crushed ice and Maraschino to the half-frozen lemon water ice, mix thoroughly, and serve in small cups or glasses. Tlme.--About 1} hours. Cost, 1s. 9d. Sumclent for 9 persons. 2243.-~LEM0N SORBET. Fox—(Sorbet au Citron.) Ingrodlents.-8 lemons, z oranges, 10 ozs. of loaf sugar, 2 ozs. of caster sugar, 3 whites of eggs, } of a pint of Marsala wine, 3 pints of water. Method.-—Place the loaf sugar in a stewpan with the 3 pints of water"; let it dissolve, then boil and reduce a little, and skim well during the process. Add the finely-grated rind of 2 lemons, the juice of the lemons and oranges, bring to the boil, strain, and let the preparation 0001. Partially freeze, then add the well-whisked whites of eggs, sugar and wine, and continue the freezing until the desired consistency is obtained. Tlme.--About 1} hours. Cost, 18. 6d. Sufficient for 8 persons. Nola—For orange sorbet use 8 oranges and 2 lemons instead of 8 lemons and z oranges. 2244.—MARASCHINO MOUSSE. lngredlents.—} a gill of Maraschino, 1» a gill of Kirschwasser, } a pint of cream, 1 of a pint of water, 4 ozs. of loaf sugar, 4 yolks of eggs. Method.—-Boil the 4 ozs. of sugar and 1- of a pint of water to a syrup, skimming meanwhile. Stir in the beaten yolks of eggs, add the Maras- chino and Kirschwasser, and whisk the contents of the basin over a saucepan of boiling water until they thicken. Let the mixture cool, stirring frequently, and when ready to use add the stifiy-whipped cream. Line a plain mould with white paper, pour in the preparation and cover closely, first with paper, and then with the lid. Pack in ice and salt for at least 2 hours. RECIPES FOR ICES 1063 Tlme.—About 1 hour. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 6 or 7 persons. 2245.-~MILK PUNCH. (FL—Punch au Lait.) Ingredients.—r quart of milk, 4 ozs. of loaf sugar, 1 gill of cream, 2 tablespoonfuls of brandy, 2 tablespoonfuls of rum. Method.—Boi1 the milk, dissolve the sugar in it, then strain, and when cool partially freeze. Add the brandy, rum, and the cream whipped, mix well, and freeze a little longer. Serve in a half-frozen condition in small china sorbet cups, and, if liked, grate on a. little nutmeg or cinnamon over before serving. Time.—From r to 1} hours. Average Cost, rs. 3d. to rs. 6d. Sufllclent for 7 or 8 persons. 2246.—-NEAPOLITAN ICE. (F r.-—Glace N apolitaine.) Ingredients.—} of a pint of strawberry or raspberry pulp, } an oz. of grated chocolate, 3 yolks of eggs, 1} pints of milk, i a pint of cream, 3 ozs. of castor sugar, I} a teaspoonful of vanilla essence, carmine or cochineal. Kenneth—Cream the yolks of eggs and 3 ozs. of castor sugar well together. Add the rest of the sugar to the milk, and when boiling pour on to the yolks of eggs and sugar, stirring vigorously meanwhile. Replace in the stewpan, and stir by the side of the fire until the mixture thickens, then strain. Dissolve the chocolate in r tablespoonful of water, mix with it } of the custard, and let it cool. Mix the fruit pulp with half the remaining custard, and if necessary add a few drops of carmlne. To the other third of the custard add the vanilla essence. Whip the cream slightly, divide it into 3 equal portions, and add I to each preparation. Freeze separately, then pack in layers in a Nea- politan ice-box, or, failing this, a mould best suited to the purpose. Cover closely, and pack in salt and ice for about 2 hours. Serve cut across in slices. Tlme.—From f to 1} hours. Average Cost, about 2s. Sufllclent for 7 or 8 persons. 2247.—NESSELRODE PUDDING. (Fr.—-Pouding Glace a la Nesselrode.) Ingredients.—3 dozen chestnuts, } a pint of milk, r pint of cream, 12 ozs. of loaf sugar, 2 ozs. of glacé cherries cut into dice, 8 yolks of eggs, vanilla essence, r glass of Maraschino. Method.—Shell, parboil, and skin the chestnuts, simmer them in t gill of milk until tender, and rub them through a fine sieve. Bring the remaining gill of milk nearly to boiling point, add the yolks of eggs, cook by the side of the fire until they thicken, then stir them into the 1064 HOUSEHOLD MANAGEMENT chestnut purée. Let this mixture become cold, add i the cream, freeze until nearly set, then stir in the Maraschino, cherries, and the remainder of the cream stifily-whipped. Freeze until set, stirring frequently, then press into a fancy ice mould, cover, seal the edges with lard, wrap in paper, and bury in ice and salt until required. Tlme.--About 3} hours. Average Cost, 3s. 6d. to 4s. Sumclent for 9 or 10 persons. 2248.-—NOYEAU SORBET. (Fr.-—-Sorbet au Noyeau.) lngredlents.--r quart of half-frozen lemon water ice No. 2225, t gill of noyeau, the juice of 1 orange, whipped-cream, caster sugar. Method.--Prepare and half-freeze the lemon water ice, then add the noyeau and orange-juice, and continue the freezing until the proper degree of hardness is obtained. Three-parts fill the sorbet glasses or cups with the preparation, and cover roughly with sweetened stitfiy- whipped cream. Tlme.--15 minutes after the water ice is ready. Average Cost, 2s. 6d. to 2s. 9d. Sumelent for 7 or 8 persons. 2249.-—PINEAPPLE MOUSSE. (Fr.--Mousse a l’An- anas.) Ingredients.--Io ozs. of preserved pineapple, 2 ozs. of caster sugar, 1 of an oz. of gelatine, § a gill of pineapple syrup, 1} gills of cream, } of a gill of Maraschino, I} gills of lemon or wine jelly No. 2020, glacé cherries. Method.—Mask the jelly mould with a thin layer of jelly, and decorate with the cherries. Pound and chop the pineapple finely, and rub it through a hair sieve. Dissolve the sugar and gelatine in the pineapple syrup, and let the mixture cool. Melt the remainder of the jelly; let it cool, and whisk it over the ice to a stiff froth. Add this and the stimy-whipped cream to the pineapple purée, stir in the gelatine when cool, add the Maraschino, and pour into the prepared mould. Let it remain on ice for 2 hours. Tlme.—About 1} hours. Average Cost, 2s. 6d. Sufficient for 6 or 7 persons. 225o.—RASPBERRY 0R STRAWBERRY SORBET. (Fr.—Serbet aux Fraises ou Framboises.) Ingredients.-1 quart of raspberry or strawberry water ice preparation, No. 2229, i a gill of Sauterne, I glass of Curacoa. Method.—Prepare and half-freeze the water ice, add the wine and Curacoa, continue the freezing until the proper degree is obtained, then serve. RECIPES FOR ICES 1065 Tlme.—r 5 minutes after the water ice is ready. Average Cost, 25. to 2s. 6d. Sufllclent for 7 or 8 persons. 225:.—ROMAN PUNCH. (Fm—Punch a la Romaine.) Ingredients.--I 1b. of loaf sugar, I quart of water, 6 lemons, 2 oranges, 3 whites of eggs, } of a pint of rum or Kirschwasser. Method.--Place the water and sugar in a copper sugar boiler or stewpan, and boil to a syrup. Add the thinly-cut rind of 3 lemons and I orange, the orange and lemon-juice, and bring to the boil. When cold, strain, partially freeze, then add the rum or Kirschwasser, the stiffly-whipped whites of eggs, and freeze for a few minutes longer. Serve in a half-frozen condition in sorbet cups or glasses. Tlme.-—From I} to I} hours. Average Cost, 1s. 9d. Sufficient for 7 or 8 persons. 2252.—STRAWBERRY 0R RASPBERRY SOUFFLE ICED. (Fr.—Souffié Frappé aux Fraises ou Framboises.) Ingredients—j» a gill of strawberry or raspberry pulp, 1} a pint of cream, 8 ozs. of castor sugar, 1» an oz. of leaf gelatine, 2 lemons, 3 yolks of eggs, 2 whites of eggs, } of a gill of lemon or wine jelly, } of a gill of red-currant jelly. Method.—-Add the sugar, the juice and finely-grated rinds of the lemons to the yolks of eggs, and whisk over a saucepan of boiling water until the mixture thickens. Add the gelatine, previously dis- solved in I tablespoonful of water, and the fruit pulp, let the mixture cool, then stir in the well-whisked whites of eggs and the stifiiy-whipped cream. Have ready a silver plated soufiié dish with a band of strong white paper raised about 2 inches above the rim, pour in the mixture, and let it stand on ice for about 2 hours. Melt the wine and red-currant jellies, let them cool, and as soon as the surface of the soufilé is firm pour it over. To serve: remove the band of paper, and send to table in the soumé dish. Tina—About 3 hours. Average Cost, 2s. to 2s. 3d. Sufficient for 6 or 7 persons. DESSERT, DESSERT SWEETS AND SWEETMEATS CHAPTER XXXIV Dessert at the Present Day does not hold the same relationship to the dinner that it held with the ancients—the Romans more especially. On ivory tables they would spread hundreds of different kinds of raw, cooked and preserved fruits, tarts and cakes, as substitutes for the more substantial comestibles with which the guests were satiated. No part of a dinner is governed more by individual tastes and circumstances than the dessert; it may consist of one or more dishes of choice fruits; or a varied display may be provided at a comparatively trifling cost, when the dessert is composed principally of fruits in season and home- made sweets. Pines, melons, grapes, peaches, nectarines, plums, strawberries, cherries, apples, pears, oranges, figs, raisins, walnuts, filberts, crystallized fruits, fancy ices, fancy cakes and biscuits, make up the dessert, together with dainty sweets and bon-bons, with which the present chapter deals. Dessert Services.—The shape, material and pattern of dessert services is so varied, and depends so much upon taste, that the word " fashion " may hardly be used in reference to them, though it may be said that the services now used are those in which the colours are pale and delicate, and that the stands for fruit are of medium height or quite low. White china now forms some of the prettiest dessert services, and is well calculated to show off the beauty of the fruit, the effect being particularly good when the stands are surrounded by trails of flowers and foliage, or placed upon artistically arranged silk of some delicate hue, contrasting or harmonizing with the flowers. If available, bon-bons are usually served in small silver dishes constructed for the purpose, otherwise they should be daintily arranged in small fancy dishes lined with lace-edged dessert papers, or in tiny ornamental paper cases. Arrangement of Frult.--No hard and fast rules can be laid down with reference to this, except that such easily damaged fruits as straw- berries should never be mixed with the more solid kinds. In nearly 1066 DESSERT. ..6‘ {...‘l‘fl / \ I. Spanish Nuts. 2. Pulled Figs. 3. Almonds. 71 MM" DESSERT. I. Walnuts. 2. Filberts. 3. Brazils. 72 DESSERT SWEETMEA'I‘S 1067 all cases the beauty of the fruit may be enhanced by surrounding it with foliage. Keen competitors in public favour are the tender green, delicately trailing smilax, the beautiful feathery asparagus, and the double-edged mallow; strawberry and vine leaves have a pleasing effect ; while for winter desserts, the bay, cuba and laurel are some~ times used, holly 'also being in demand from Christmas Eve to the middle of January. Dessert Sweets and Sweetmeats.--Until recently the art of sweetmeat- making was little understood, and still less practised, by private indi- viduals. Even now there exists a mistaken idea that this artistic branch of cookery presents many difliculties, and that elaborate utensils and Mplements are essential. Certame success is more assured when the operations are aided by a saccharometer, marble slab, crystallizing tray, etc. , but they are not indispensable. By measuring accurately, testing repeatedly, and by taking care to apply the right amount of heat, an amateur should find no difficulty in preparing any of the sweet- meats for which recipes are given on the following pages. Except when otherwise stated, the lid should be kept on the stewpan while the sugar is being brought to boiling point and during the early stages of the following process, to prevent the sugar crystallizing on the sides of the pan. When this occurs, the particles of sugar adhering to the sides of the stewpan must be removed by means of a brush dipped in water, for if allowed to remain, they may cause the sugar to grain. Cream of tartar is added to the syrup to prevent the sugar granulating, and carbonate of soda serves to whiten the toffee, etc., with which it is mixed. When cooking over gas it is advisable to have a piece of sheet-iron to place over the gas burners when a very slow continuous application of heat is required, as in making caramels, etc. In boiling treacle and brown sugar a large stewpan should be used, as these ingredients are apt to boil over more quickly than white sugar. Of the utensils and implements mentioned in the following pages, those absolutely necessary are simple and inexpensive, and comprise a hair sieve; a spatula, which is flat, wooden, with a broad rounded end tapering off to a long narrow handle; a sweet fork and ring, both made of twisted wire; and a candy hook. For this latter implement may be substituted a strong iron larder hook, which should be fixed firmly on a Wall about 5 feet from the floor, according to the height of the worker. When a sugar skimmer is not available for testing the sugar as it approaches the “ small ball ” degree, a piece of wire twisted to form small rings will be found a good substitute. A saccharometer, caramel cutter, crystallizing tray, moulds, and a marble slab are indispensable to those who wish to excel in the higher branches of the art of sweet- making, but with fevv exceptions, all the following recipes require nothing further for their preparation than the few simple appliances enumerated above. I068 HOUSEHOLD MANAGEMENT IDessert 2253.—ALMONDS AND RAISINS. The dish in which these are served should be covered with a lace- edged paper. The fruit should be separated into branches suitable for serving, piled high in the centre of the dish, and the almonds blanched and scattered over. To prepare the almonds, place in cold water, bring to boil, skin and use as required. 22 54.—ALMONDS SALTED AND DEVILLED. These are much appreciated after the sweet course. They are pre- pared by tossing blanched almonds in hot oil or butter, the process of which is fully described in previous recipe. 22 5 5.—APPLES AND PEARS. These should be well rubbed with a clean soft cloth, and arranged in a dish, piled high in the centre, with green leaves between the layers. The inferior fruit should form the bottom layer, with the brighta coloured ones on the top. Oranges may be arranged and garnished in the same manner. 2256.—-APRICOTS, PEACHES, PLUMS, NECTARINES, OR GREEN FIGS. The beautiful colouring of these fruits when good and ripe renders anything more than a few green leaves for garnish necessary. These, when possible, should be vine leaves, otherwise the more delicate kinds of ferns are suitable. The fruit looks best when arranged a little from the edge of the stand and piled pyramidically. 2257.—BANANAS. Bananas look best when mixed with other fruits, and possibly the best effect is produced by arranging them with a series of arches over a single layer of apples or oranges, a fine apple or orange being piled in the centre where the points of the bananas meet. 2258.——CURRANTS AND GOOSEBERRIES. Red and white currants may be mixed with good effect; they should be be piled in alternate layers to form a pyramid. Gooseberries should also be piled high, but need no other arrangement. DIRECTIONS FOR DESSERT 1069 2259.——DATES, FIGS, FRENCH PLUMS. All these should be daintily arranged on small dishes covered with lace-edged papers, which replace the leaves used with fresh fruit. Dunn—Dates are imported into Britain, in a dried state, from Barbary and Egypt, and, when in good condition, they are much esteemed. An inferior kind has lately become common, which is dried hard. and has little or no flavour. Dates should be chosen large, soft not much wrinkled, of a reddish colour on the outside, with a white membrane between the fruit and the stone. 2260.—GRAPES. These may be mixed or not, according to taste, but the blending of the white and black fruit enhances the beauty of both. Vine leaves, when procurable, should be put round the edge of the dish. Grape scissors must always accompany the grapes, as without them serving is very difficult, fine bunches being easily spoilt. 2261.—-NUTS. These are simply arranged piled high in the centre of the dish, with or without leaves round the edge. Filberts or other nuts of this de- scription should always be served with the outer skin or husk on them, and walnuts should be well wiped with a damp cloth, and afterwards with a dry one, to remove the unpleasant sticky feeling the shells fre- quently have. Chestnuts, when boiled or roasted, should be served on a. folded serviette. Hmr. Nor no F1LBIR1'.-—Th0 common hazel is the wild, and the filbert the cultivated, variety of the same tree. The hazel is found wild, not only in forests and hedges, in dingles and ravines, but occurs in extensive tracts in the more mountainous the country. It was for- merly one of the most abundant of the trees which are indigenous to this island. It is seldom culti- vated as a fruit tree, though per-ha its nuts are superior in flavour to the others. The Spamsh nuts imported are a superior kind, t they are somewhat oily and rather indigestible. Filberts, both the red and the white, and the cob-nut, are supposed to be merely varieties of the common hazel, which have been produced partly by the superiority of soil and climate, and partly by culture. They were originally brought out of Greece to Ital , whence they have found their way to Holland, and from that country to England. It is cup that, within a few miles of Maidstone, in Kent, therearemone filbertsgrown thanin all England besides; anditisfrom that district that the London market is supplied. The filbert is longer than the common nut, though of the same thickness, and has a larger kernel. The cob-nut is a still large: variety, and is rounder. Filbq'ta are more esteemed fordeasertthancornmonnuts, andaregenerallyeatenwithaalt. Theyareveryfroefrornoihand disagreewithfewpaaone. 2262.-—PINE OR MELON. Vine leaves should first be placed upon the dish and the fruit stood upon them. If a pine does not stand upright ,1 a. slice may be cut off the bottom to level it. A melon should have the stalk showing at the top. Nata—The melon is frequently served as an hors d’ceuvre, eaten with salt and pepper. Prepared this way, it is excellent as a summer luncheon dish. See Melon Cartaloup. 1070 HOUSEHOLD MANAGEMENT 2263.—STRA,WBERRIES AND CHERRIES. These should be arranged in rows in a pyramidal form, with the stalks inwards, so that when the whole is completed, nothing but the red part of the fruit is visible. When strawberries are served with cream, the stalks should be removed. Dessert Sweets and Sweetmeats 2264—BOILIN G SUGAR. Although sugar may be boiled, and the degree apprOximately gauged by applying certain simple tests, the process is greatly simplified by the use of a saccharometer. The different degrees to which sugar is boiled are classed as follows :— 1. Small Thread . 215° F. VI. Large Blow or Feather 2 3 3° F. H. Large Thread J 217‘“ F.i VII. Small Ball . ». 237° F. III. Small Pearl .l 220° F. VIII. Large Ball 1. c . 1 247° F. IV. Large Pearl 1.. 222° F. IX. Small Crack. . e . 290° F. V. Small Blow . 2 30° F. X. Large Crack e .l . 312° F . XI. Caramel, 350° Fahrenheit. 226 5.--THE SMALL THREAD. Ingredients.--2 lbs of leaf sugar, 1 pint of water. Method.--Dissolve the sugar in the water, bring to boiling point, and remove the scum. Boil for a few minutes, then dip the tip of the fore- finger into the Syrup and apply it to the thumb. If, on immediately separating the finger and thumb, the syrup is drawn out into a fine thread which breaks at a short distance, the sugar is boiled to the small thread (21 5" F). 2266.—THE LARGE THREAD. Boil the syrup a little longer, and apply the same test; if the thread can be drawn longer without breaking, the syrup is boiled to the large thread (217° F). 2267.—--THE SMALL PEARL. Continue the boiling for a few moments and proceed as before. When the thumb and forefinger may be separated to a little distance without breaking the thread, the sugar is boiled to the small pearl (220° F). RECIPES FOR SWEETMEATS 1071 2268.—-THE LARGE PEARL. After a little further boiling dip the forefinger in again, stretch the thumb and forefinger as far as possible, and if the thread remains unbroken the sugar has been boiled to the large pearl (222° F.) 2269.—THE SMALL BLOW. Boil a little longer, then take a skimmer, dip it into the syrup, drain it well over the pan, and blow through the holes. If small bubbles appear on the other side of the skimmer, the sugar is boiled to the small blow (230° F.). 227o.-—THE LARGE BLOW OR FEATHER. After a moment’s further boiling repeat the test, and when the bubbles appear in much larger quantities and fly off the skimmer when shaken, like small feathers or down, the sugar is boiled to the large blow (233° F). 227I.——THE SMALL BALL. Now dip the forefinger into a basin of cold water, then dip it into the sugar, and again quickly into the water. When the sugar can be rolled between the thumb and forefinger into a small ball it has reached the stage known by that name (237° F.). 2272.—.THE LARGE BALL. Continue the boiling and proceed as before; as soon as the sugar can be formed into a larger and harder ball, it is boiled to the large ball (247° F-) 2273.-—THE SMALL CRACK. Boil for a moment longer, then dip in the forefinger, and if the sugar adhering to it breaks with a slight noise, and sticks to the teeth when bitten, it is boiled to the small crack (290° .). 2274.—THE LARGE CRACK. Boil a little longer, dip the forefinger into cold water, then into the sugar, and again quickly into the water. If the sugar breaks short and brittle, and does not stick to the teeth when bitten, it is boiled to the large crack (312‘! F.). 1072 HOUSEHOLD MANAGEMENT 2275.—THE CARAMEL. If the boiling is prolonged beyond this stage, the sugar soon begins to acquire a little colour, which gradually deepens until brown, and finally black, burnt sugar is obtained. 2276.-T0 SPIN SUGAR. lngredlents.—r lb. of best loaf sugar, } a pint of water, I} a saltspoonful of cream of tartar. Method.-—-Dissolve the sugar in the water in a copper sugar boiler or stewpan, and boil to the “ large crack " degree. Add the cream of tartar, draw the pan aside, repeatedly test the consistency of the syrup by means 'of a tablespoon, and use as soon as it runs in a fine thread from the spoon to the pan. N ow take in the left hand a large knife, previously oiled, hold it in a. horizontal position, and spin the sugar into fine threads by moving the spoon containing it to and fro over the flat blade of the knife. To spin sugar successfully it must be done in a dry atmosphere, and the worker must avoid standing in a draught. 2277.—T0 CLARIFY SUGAR, FOR SYRUP. Ingredients.—6 lb. of loaf sugar, 1 quart of water, 2 whites of eggs. Method.--Dissolve the sugar in the water in a_ large stewpan, but do not let it become very hot. Beat the whites of eggs, pour the warm syrup on to them, and return to the stewpan. When the syrup boils, add 4} a gill of cold water, repeat 3 times, thus using, in all {r a pint. Now draw the pan aside for about 10 minutes, then strain by means of a jelly bag or fine muslin, and use as required. 2278.-—-ALMOND ROCK. Ingredients—1 lb. of loaf sugar, 1- of a lb. of almonds, 1» of 5. lb. of glucose, 4} a pint of water, essence of almonds. Method.—Blanch and dry the almonds theroughly. Dissolve the sugar in the water, add the glucose, and boil to the “little crack " degree. Remove the stewpan from the fire, add the almonds, a few drops of essence of almonds, boil until it acquires a golden-brown colour, and pour on to oiled or buttered tins. 2279.—ALMOND ROCK. (Another Method.) Ingredients—1 lb. of brown moist sugar, 5 ozs. of almonds, glucose, } of a pint of water, essence of almonds. Method.-Blanch the almonds, split them in halves lengthwise, and place them out side downwards on an oiled or buttered tin. Dissolve 8 ozs. of FRUIT. l—Bla 6_¢i:l,=eGr.'1\pes. z—Muscat Grapes. 3—Tangerines. 4—Bananas- 5_Omnges‘ aches. 7—Pears. 8—Pineapple. 9 and xo—Apples. RECIPES FOR SWEETMEATS F073 the sugar in the water, add the glucose, flavour to taste, and boil to the “ hard crack ” degree. Let the preparation cool slightly, then pour very slowly and carefully over the almonds. Brown sugar should always be boiled in a rather large stewpan, as it is apt to boil over. 2280.-—ALMOND STICKS. Ingredients—1} a lb. of Jordan almonds, } of a lb. of icing sugar, i» of a lb. of vanilla sugar, the whites of 5 eggs, royal icing No. 1736, vanilla essence. Method.--Blanch and dry the almonds thoroughly in a cool even, then pound them finely in a mortar, adding by degrees the icing sugar and vanilla sugar. When perfectly smooth add the whites of eggs, and when well-mixed turn the whole on to a marble slab. Knead it well, roll it out to about i-inch in thickness, and cut it into strips about 2 inches long and i an inch wide. Place them On a greased and floured baking-sheet, cover them with royal icing flavoured with vanilla, and bake in a very slow oven for about i an hour. These sticks may be served as dessert or handed round with the ices instead of wafers. 228t.--ALMOND TOFFEE. Ingredients—r lb. of loaf sugar, 5 ozs. of almonds, 1» a pint of water, a pinch of cream of tartar, almond essence. Method.—B1anch and skin the almonds, cut them across in halves, and dry them in the oven without browning. Dissolve the sugar in the water, add the cream of tartar, and boil until a deep amber-coloured syrup is obtained. Remove the stewpan from the fire, add the almonds, boil up again, and pour on to a buttered or oiled tin. 2282.-—ALMOND TOFFEE. (Another Method.) lngredlents.--r lb. of granulated sugar, 1» a lb. of almonds, i of a lb. of butter. Method—Blanch the almonds, split them lengthwise, and dry thor- oughly in a cool oven. Melt the butter in a stewpan, add the sugar, and boil to the “ ball ” degree, then stir in the almonds and continue boiling to the “ crack." Pour into an oiled or buttered tin, and, when cold and set, break up into pieces. 2283.--AMERICAN CANDY. Ingredients—4 lb. of moist sugar, } a pint of water, cream of tartar, tartaric acid, I dessertspoonful of golden syrup, saffron-yellow, flavour- ing essence. Method.-—-Dissolve the sugar in the water, add a good } teaspoonful of cream of tartar, and boil to the “ large crack " degree. Pour on 1074 HOUSEHOLD MANAGEMENT to an oiled slab, add a little saffron-yellow or other colouring ingredient, and flavour to taste. Any flavouring substance may“ be used, but it should agree with the colour of the candy; thus red should be flavoured with raspberry essence, yellow with pineapple, etc. Add also a pinch of tartaric acid and the golden syrup, work well in, fold up, then pull over an oiled hook, and cut into squares. 2284.--BARLEY SUGAR. Ingredients.-—r pint of clarified syrup No. 22 31, r teaspoonful. of lemon-juice, 5 drops of essence of lemon, saffron-yellow” Method.-—Boil the prepared syrup to the “large crack," add the lemon-juice and lemon-essence, and reboil until it acquires a little colour. Now add a few drops of saffron-yellow, and pour at once on to an oiled slab. When cool, cut into drops about 6 inches long and 3 inch wide, and twist them. Keep in air-tight tins. 2285.-BARLEY SUGAR. (Another Method.) lngredlents.-z lbs. of loaf sugar, r pint of watery} a teaspoonful of lemon-juice, a pinch of cream of tartar, essence of lemon, saffron- colouring. Method.—Dissolve the sugar in the water, boil to the ““ small ball ’i degree (see No. 2271), and add the lemon-juice. Continue boiling to the “large crack," add a few drops of safiron-yellow, flavour to taste, and turn on to an oiled slab. When cool, cut into narrow strips, twist them into a spiral form, and when perfectly cold store them in air-tight tins or boxes. 2286.-—BURNT ALMONDS. lngredlents.—r} lb. of granulated sugar, 1 lb. of almonds, cold water. Method.--Blanch the almonds and dry them thoroughly in a cool oven. Put 1 lb. of sugar and 1} gills of water into a stewpan, bring to the boil, then add the almonds, and boil gently by the side of the fire. When the almonds make a slight crackling noise, remove the pan further from the fire, stir until the sugar granulates, then turn the whole on to a coarse sieve. Shake well, put the sugar that passes through the sieve into a stewpan, add to it t} gills of Water and the remaining 1 of a lb. of sugar, and let it boil to the “ soft ball ” degree. Now add the almonds, which should in the meantime have been kept warm, stir until well coated, but at the first inclination they show of sticking together, remove them from the fire, and place them on. the sieve as before. The second coating of sugar is frequently coloured and flavoured according to individual taste. RECIPES FOR SWEETMEATS 107 5 2287.-—-BURNT ALMONDS. (Another Method.) Ingredients.--1 lb. of Demarara sugar, {- a lb. of almonds, l gill of water. Method.—Put the sugar and water in to a stewpan and stir occasionally until dissolved. As soon as it comes to the boil cease stirring, boil 2 or 3 minutes, and add the almonds. Now stir briskly until the sugar browns slightly and granulates, and has completely coated the almonds, then turn them on to a sieve,‘ separate any that may have stuck to- gether, and let them remain until cold. 2288.-'—BUTTER SCOTCH. Ingredients.--1 1b. of loaf sugar, i a 1b. of butter, a pinch of cream 0! tartar, 1} a pint of milk. Method.—-Place the sugar and milk in a stewpan, and stir occasionally by the side of the fire until the sugar is dissolved. N ow add the cream of tartar and the butter a small piece at a time, and boil the mixture until a little, dropped into cold water, forms a moderately hard ball. Pour on to an oiled or buttered tin, and as soon as it is sufficiently firm, mark ofi into small oblongs or squares, and 'when cold, divide the sections thus .formedq Wrap each piece first in wax paper, then in tinfoil. 2289.—-—BUTTER SCOTCH. (Another Method.) Ingredients.---r lb. of moist sugar, i a 1b. of butter, 1» a teacupiul of cold water, essence of almonds. Hethod.—~Put the water and Sugar into a stewpan, let the mixture stand by the side of the fire until dissolved, then add the butter and boil until the mixture becomes quite thick, Stir occasionale until it begins to thicken, and afterwards *continuOusly, as this preparation is liable to stick to the bottom of the pan. Pour on to an oiled or buttered tin, and mark and divide as directed in the preceding recipe. 2290.—-CANDY. (See American Candy, No. 2283, American Molasses Candy, Nos 2291, Cocoa-i nut Candy, No. 2312, Candy Twist, No. 2298, Pineapple Snow Candy, No. 2340, Treacle Candy, No. 2352, and Candy Kisses, White Almond, No. 2294.) 2291.—CANDY, AMERICAN MOLASSES. ingredientssq cups of Demarara sugar, 1 cup of molasses, 1 cup of water, I oz. of butter, i a teaspoonful of cream of tartar. 1076 HOUSEHOLD MANAGEMENT Method.--Dissolve the sugar in the water, add the butter and mo- lasses, and when boiling stir in the cream of tartar. Continue the cooking until the syrup reaches the “ crack ” degree, then turn on to an oiled slab. When cool enough to handle, pull it over an oiled hook, and when firm cut into squares. 2292.-'—CANDIED ansruurs. Ingredients.+Chestnuts, loaf sugar. Method.-—Remove the shells of the chestnuts, place them in a stew- pan of boiling water, boil for about 10 minutes, then drain and skin them. Replace in the stewpan, cover with boiling water, boil until tender but not broken, and let them cool. Allow Q a pint of water to each lb. of sugar, boil to the “ crack " degree, then dip in the chest- nuts one at a time, and place them on an oiled slab. 2293.—-CANDY KISSES, BROWN ALMOND. Ingredients.—t lb. of Demerara sugar, 4 ozs. of glucose, 2 ozs. of alm0nds, 1 oz. of butter, } of a pint of water, caramel essence. Method.--Blanch and chop the almonds coarsely, then bake them in the oven until golden-brown. Dissolve the sugar in the water, add the butter and glucose, and boil to the “ large ball ” degree. Remove the stewpan from the fire, stir in caramel essence to taste, press the syrup against the sides of the pan by means of a spatula or wooden spoon, to give the candy a grained appearance, and when it becomes cloudy stir in the prepared almonds. When sufficiently firm, pile small portions on an oiled slab, using a teaspoon for the purpose. Chopped hazel nuts or cocoanut may be substituted for the almonds. 2294.—-CAND_Y KISSES, WHITE ALMOND. Ingredients.—r 1b. of leaf sugar, 4 ozs. of glucose, 2 ozs. of almonds, I 02. of butter, } of a pint of water, vanilla essence. Mamet—Blanch and chop the almonds and dry them thoroughly. Prepare the syrup as directed in the preceding recipe, substituting vanilla essence for the caramel flavouring. 2295.-—CANDIED PEEL. Thei'e are three kinds of candied peel, viz. citren, lemon, and orange, the mode of preparation being in all cases practically the same. The rinds of sound young fruit are cut lengthwise in halves, freed from pulp, boiled in water until soft, and afterwards suspended in strong cold syrup until they become semi-transparent. Finally, they are slowly dried in a stove or in a current of hot air. RECIPES FOR SWEETMEATS 1077 2296.-—CAN DIED POPCORN. Ingredients.—-1 quart of popped corn, Q a lb. of castor sugar, 1 oz. of butter, 3 tablespoonfuls of water. Method.—~To prepare the popped corn, put the Indian maize into a wire sieve and shake it gently over a slow fire until it pops. Place the sugar, butter and water in a stewpan, boil to the “ small ball " degree, add the prepared corn, and stir briskly until the corn is completely coated. Remove the pan from the fire, and continue stirring until cool, to prevent the corn sticking together. 2297.—-CANDY, OR THREAD SUGAR. (See Boiling Sugar, No. 2264.) 2298.—CANDY TWIST. Ingredients.—I§ lb. of Demerara sugar, 5» a pint of water, caramel colouring, almond essence. Method.-—Dissolve the sugar in the water, boil to the “ crack ” degree, then colour and flavour to taste. Pour the syrup on to an oiled slab, and as the edges cool fold them over. When the whole is cool enough to handle pull it over the candy-hook, cut it into 6-inch lengths, and twist them into a spiral form. If preferred, white granulated sugar may be substituted, and the candy flavoured with vanilla, or it may be coloured red and flavoured with raspberry. 2299.—-CARAMELS, CHOCOLATE. Ingredients.—3 ozs. of finely-grated vanilla chocolate, 1 lb. of best loaf sugar, } a. pint of cream, 1» a pint of milk. Method.-Dissolve the sugar in the milk, add the cream and bring slowly to boiling point. Dissolve the chocolate in the smallest possible quantity of hot water, stir it into the syrup, and boil very gently until a little, dropped into cold water, at once hardens and snaps easily. Pour it on to an oiled slab into a square formed by bars, or, failing these, into an oiled tin. When cold, cut into squares with a caramel cutter, or a buttered knife, and wrap each piece in wax paper. 23bo.—CARAMELS, CHOCOLATE. (Another Method.) Ingredients.-} a lb. of loaf sugar, 2 ozs. of grated chocolate, 2 028. of glucose, 1 oz. of butter, } of a gill of cream, acetic acid. Method.--Dissolve the sugar in the water, add the glucose, and boil to 280°. Stir in the cream, butter and chocolate, replace on the fire, and reboil to the same temperature. Remove from the fire, stir in 2 drops 'of acetic acid, and pour into a well-oiled tin. When cold, mark with a caramel cutter, and cut into squares. 1078 HOUSEHOLD MANAGEMENT 23or.--CARAMELS, CHOCOLATE, AMERICAN. Ingredlents.--i teaspoonful of golden syrup, 1 teacupful of finely- grated chocolate, 1 teacupful of brown sugar, 1 teacupful of milk, 1 oz. of butter, r dessertspoonful of glycerine, } a teaspoonful of vanilla essence. lllethod.--Place the syrup, butter, sugar and milk in a stewpan, bring to boiling point, and add the glycerine. Boil rapidly for about 10 minutes, then stir in the chocolate, replace the stewpan on the fire, and continue the boiling until, when a little is dropped into cold water, a hard ball is immediately formed. Turn into well-buttered or oiled tins, allow the preparation to remain until cold, then mark with a caramel cutter, and cut into squares, 2302.—CARAMELS, CREAM. Ingredients.-'i lb. of sugar, 1» of a lb. of glucose, 1 oz. of butter, 1} gills of water, i gill of cream, caramel essence. Method.—Dissolve the sugar in the water, add the glucose, and boil to 26 5°. Then add the butter and cream, and stir until the mixture again registers 26 5’. Remove from the fire, flavour to taste, and pour on to a well-oiled tin. When sufficiently firm mark with a caramel cutter, and when cold out into squares, and wrap them in wax paper. 2303.—CARAMELS, RASPBERRY. Ingredlents.--2 lb. of granulated sugar, 1 oz. of butter, § a pint of cream, } a pint of water, 3 tablespoonfuls of glucose, raspberry essence, cherry-red colouring or carmine. Method.—Put the sugar with the water into a stewpan; when dis- solved stir in the glucose, and boil to the “ ball " degree. Add the cream and the butter in small pieces, stir and boil until the syrup reaches the “ crack " degree, then transfer the stewpan at once to a bowl of cold water, to arrest further cooking. Colour and flavour to taste, pour between bars on an oiled slab or into an oiled tin, and when sufficiently cool, cut into small squares by means of a caramel cutter or a slightly buttered knife, and wrap each caramel in wax paper. 2304.*--CARAMELS STRAWBERRY. Ingredients.--z lb. *of best lump sugar, 2 ozs. of honey, } of an oz. of butter, a} of a pint of cream, } of a pint of water, strawberry essence, ChWCd colouring or carmine. Method.--Place the sugar in 'a copper sugar boiler or stewpan, add the water, and when dissolved stir in the honey, cream and butter. Boil to the “ crack," then stir in the flavouring essence and colouring ingredient, and pour on to an oiled slab. When set, out into small DESSERT. ‘ v “'7‘ a i- 1+. ‘ ~i -- ‘ , I ’ -- r x - “a! Nectarines and Cherries. 2. Grapes, Apple and Strawberries. A SUPPER TABLE FOR TWO PERSONS. .li . ‘- !1‘ l a: r u 74 i A 'REcIPEs FOR SWEETMEATS 1079 squares, by means of a caramel cutter or buttered knife, and wrap each caramel in wax paper. 2305.—-CARAMELS, WRAPPED. Ingredients—1 lb. of loaf sugar, 1 oz. of butter, 4 ozs. of glucose, 1- of a. pint of water, a gill of cream, acetic acid, vanilla essence. Method.--Dissolve the sugar in the water, add the glucose, and boil to 280°. Stir in the cream and butter, re-heat to the same temperature, then remove the stewpan from _the fire, and add 2 drops of acetic acid and vanilla essence to taste. Turn into an oiled tin; when sufliciently firm mark with a caramel cutter, and when cold cut into squares. Wrap them in wax Paper. 2306.--CH0C0LATE ALMONDS. Ingredients.-~Almonds blanched and dried, chocolate, vanilla essence. Method.-Dissolve the chocolate in the smallest possible quantity of hot water, and flavour it to taste with vanilla essence. Dip each almond in separately, and place them on an oiled slab 01' plates to set. 2307.—-CH0C0LATE PRALINES. Ingredients—Q a 1b. of icing sugar, 1» of a lb. of almonds or Barcelona kernels, chocolate, chocolate coating. Method:- Blanch and bake the almonds until brown, or, when using Barcelona kernels, remove the shells, bake the nuts until the insides are brown, and take away the skins. Whichever are used, they must be coarsely-chopped and finely-pounded in a mortar. Place the sugar in a copper sugar boiler or stewpan, wrrnour WATER, cook over the fire until lightly browned, stir in the almonds, and pour the whole on to an oiled slab. When cold pound to a powder, mix with it sufficient chocolate dissolved in warm water to form a paste, and turn it into a tin. When cold cut into small squares, and coat with dissolved choco- late. 2308.—CHOCOLATE STICKS. Ingredients—5- a lb. of almonds, blanched and chopped, 10 ozs. of castor sugar, 2 ozs. of finely-grated chocolate, the whites of 2 small eggs, royal icing. Method.-Pass the sugar through a fine sieve, and pound finely any coarse particles there may be. Dry the almonds thoroughly in a cool oven, pound them to a paste, adding the sugar gradually, then add the chocolate and whites of eggs. When well-mixed, turn on to a board or slab, knead well, roll out to about 3; of an inch in thickness, and lcut into strips about 2 inches long and 1» an inch wide. Place them on a buttered and floured baking sheet,cover them with royal icing, and bake in a very slow oven for about half an hour. 1080 HOUSEHOLD MANAGEMENT 2309.—CLOVE DROPS. Ingredients.—-Essence of cloves, a few drops of acetic acid, I lb. of loaf sugar, 1} a pint of water. Method—Boil the sugar and water to the ball degree, add a few drops of acetic acid, and clove essence to taste. Grain the syrup by pressing it against the sides of the pan with the back of the spoon, let it cool slightly, then turn it on to an oiled sheet. Mark it in small squares with the back of a knife, and separate them when cold. 23ro.—COCOANUT BARS. Ingredients.--r lb. of freshly grated or desiccated cocoanut, 3 lbs. of loaf sugar, l of a lb. of glucose, 1} pints of water, vanilla essence, raspberry essence, cherry-red colouring or carmine. Method.—Cut grease—proof paper to fit the sides and bottom of a shallow box, or tin with straight sides, and arrange it carefully. Dis- solve the sugar in the water, add the glucose, and boil to the “ ball ” degree. Pour half the syrup into another stewpan, and keep it warm. Flavour the remainder to taste with the raspberry essence, and add colouring drop by drop until a pale pink colour is obtained. Grain this pink syrup by working it against the sides of the pan; when cloudy, stir in half the cocoanut and pour the mixture into the prepared box or tin. Flavour the other portion with vanilla essence, grain it in the same manner as the pink syrup, and when cloudy add the remainder of the cocoanut and pour it on the top of the pink ice. When quite cold and set, turn out of the box, and cut into shoes. 23rr.-—COCOANUT BARS. (Another Method.) Ingredients.——3 lbs. of best loaf sugar, 4} a lb. of freshly-grated or desic- cated cocoanut, } a pint of water, vanilla essence, carmine or cochineal. Method.—Line a shallow tin with grease-proof paper. Boil the sugar and water to the " small ball ” degree, remove the pan from the fire, add the cocoanut, and flavour to taste. Let it cool a little, then pour } into the prepared tin, and stand the vessel containing the remainder in hot water, to prevent it setting. As soon as the portion in the tin is set, add a. few drops of carmine or cochineal to the preparation in the stewpan, and pour it over the ice in the tin. When cold turn out and cut into bars. 23rz.—COCOANUT CANDY. Ingredients.-r} lb. of Demarara sugar, g of a pint of water, 1 medium- sized cocoanut. Method.--Rernove the shell and rind from the cocoanut, and slice it thinly. Dissolve the sugar in the water, boil to the “ large ball " RECIPES FOR SWEETMEATS 108! degree, then remove the pan from the fire, and grain the syrup by rubbing it with the spatula against the sides of the stewpan. As soon as the mixture begins to grow cloudy add the sliced cocoanut, stir until quite thick, then pour on to an oiled tin. When sufliciently firm mark into squares or oblongs, and when perfectly cold and firm divide into sections. White candy may be made by substituting white sugar for the Demarara. 2313.-coco.mur MERINGUE ROCKS. Ingredients.-—-} a lb. of castor sugar, 2 ozs. of desiccated cocoanut, 4 whites of eggs, vanilla essence. Methods—Pass the sugar through a fine sieve. Put the whites of eggs with a good pinch of salt into a copper bowl or large basin, and whip them to a very stiff froth. Now stir in as lightly as possible the sugar and cocoanut, and add a few drops of vanilla essence. Have ready a baking-tin, buttered and dredged lightly with flour,l and upon it pile the mixture in dessertspoonfuls, about I inch apart. Sprinkle } of them with finely-chopped pistachios, and the remainder with coarse granulated sugar. Bake in a slow oven from 30 to 40 minutes. 2314.——C0C0ANUT TOFFEE. lngredients.—i of a lb. of granulated sugar, } a lb. of Demerara sugar, {- of a lb. of desiccated cocoanut, i- of a lb. of glucose, 1} gills of water, flavouring essence. Maillot—Dissolve the sugar in the water, add the glucose, and boil to the “ little crack ” degree. Remove the stewpan from the fire, stir in the cocoanut, and boil to the “ large crack.” Add a few drops of flavouring essence, and pour on to oiled or buttered tins. 2315.--C0L0URING FOR CONFECTIONERY, JELLIES, arc. The principal colourings used in cookery and confectionery are red, green and yellow, which can be bought ready prepared. Harmless vegetable extracts should always be employed, and they may be easily prepared by following the directions given in subjoined recipes. Red Colouring.—Boil } a pint of water and 1 lb. of loaf sugar to a syrup, and let it cool. Pound } an oz. of carmine until smooth, stir it into the syrup, simmer gently for :0 minutes, and strain. When cold, add 1} a teaspoonful of sal-ammoniac, bottle the mixture, and cork securely. Green Colouring.-Wash and thoroughly dry some spinach, pound it until smooth, and squeeze it dry in a cloth. Place the spinach in a copper stewpan, cook over the fire until the liquid that flows from it 1082 HOUSEHOLD MANAGEMENT becomes curdled, then strain through a hair seive. Remove the purée from the sieve, and use as required. Yellow Colouring.--Sirnmer } of a pint of water, 3 ozs. of leaf sugar, 1> of an oz. of alum, and i of an oz of Turkish saffron for r 5 minutes, then strain until clear. When cold, add rather more than i of a pint of spirits of wine, and bottle the mixture for use. 23 I 6.-*-EVERTON TOFFEE. Ingredients.—r lb. of Demarara sugar, 4 ozs. of butter, } of a pint of water, a good pinch of cream of tartar. Method.—Dissolve the sugar in the water, add the cream of tartar, and boil to the “ hard ball ” degree. Remove the stewpan from the fire, add the butter in small pieces, then boil to the " crack " degree. Pour on to buttered or oiled tins; when sufficiently set, mark into squares or oblongs, and when quite cold divide and wrap each piece first in wax paper and afterwards in tin foil. 2317.--FONDANT CREAM. lngredients.---2 lbs. of leaf or granulated cane sugar, I dessertspoonful of glucose, 1} gills of water, flavourings, colourings. Method.--Dissolve the sugar in the water, add the glucose, bring to the boil quickly, and boil until the syrup registers 240° (“ small ball ”). Peur on to an oiled or wetted slab, let it cool slightly (for if worked at its greatest heat it will grain), and work it with a spatula, keeping the mass as much as possible together with a scraper held in the left hand. When the paste has become sufiiciently cool, knead it well with the hands. When perfectly smooth, divide into 2 or 3 per- tions, colour, flavour, and knead again separately, and use as required. 2318.-FONDANT CREAM. (Another Method.) lngredlents.—-3 lbs. of leaf sugar, I pint of cold water, } of a teaspoonful of cream of tartar, colouring and flavouring ingredients. Method.—Dissolve the sugar in the water, add the cream of tartar, and boil to the “ small ball ” degree. Pour the syrup into a basin, let it remain until lukewarm, then stir well with a spatula until white and slightly hardened. New turn the paste on to a slab or large dish, and knead it with the hands until perfectly smooth. Flavour and colour to taste, and use as required. 2319.-—FONDANT CREAM SQUARES. Ingredients.--1 lb. of fondant cream, carmine, sap green colouring, essence of pineapple, raspberry and vanilla. Method.--Make the fondant according to either of the preceding recipes, and divide it into 3 equal portions. Colour 1 portion green, RECIPES FOR SWEETMEATS 108 3 and flavour it with vanilla; add a few drops of carmine to the second portion, and flavour it with raspberry; flavour the remaining portion with pineapple. Roll out into 3 squares of uniform size and thick- ness, place them one above the other, and press lightly together with a rolling pin. Let the paste stand for at least 12 hours, then cut up into small squares. Roll in finely-chopped dried almonds or desiccated cocoanut, or coat with chocolate. If preferred, they may be crystal- lized by dipping in syrup prepared as below. 2320.—-F0NDANTS,' LIQUID. Ingredients.--z lbs. of cane loaf sugar, I} gills of water, r dessert- spoonful of glucose, colouring and flavouring to taste. Method.-Dissolve the sugar in the water, bring to boiling point, add the glucose, and boil to the “ soft ball ” degree. Turn on to a. marble slab, work well with a spatula until white, then knead with the hands until perfectly smooth. Colour and flavour to taste, put a small portion into a cup, stand the cup in a tin of boiling Water, and stir until the fondant has the appearance of thick cream. Any kind of fruit or nuts may one by one be dipped into the liquid fondant ; care should be taken to coat them thoroughly; cherries, grapes, etc. , may be held by the stem, but nuts must be immersed and lifted out with a ring fork. During the process the fondant must be kept warm to prevent it hardening. 2321.-—FONDANTS, SYRUP FOR CRYSTALLISING. Ingredients.--3 lbs. of loaf sugar, 1 pint of cold water. Method.--Dissolve the sugar in the water, then boil it to the “ small thread ” degree. Pour the syrup into a basin, cover with a damp cloth, and let it remain until perfectly cold. Place the prepared fond- ants on a crystallizing tray or drainer, pour the syrup over, cover the whole with a damp cloth, and let it stand in a rather warm dry place from 9 to IO hours. Drain off the syrup, let the fondants dry thoroughly, and pack in air-tight boxes. 2322.--—FONDANTS, WALNUT. Ingredients—i a lb. of fondant cream, 18 dried walnuts, green colour- ing, pineapple essence. Method.—Make the fondant cream as directed, colour it pale green, and flavour it to taste with pineapple essence. ‘ Divide into 18 equal portions, form them first into balls, then press them into oval cakes, the same shape and size as the walnuts. Place the cakes between 2 halves of walnuts, press firmly together, and let them harden in a dry and fairly warm place. 1084 HOUSEHOLD MANAGEMENT 2323.—GINGER TOFFEE. Ingredients.—z lbs. of Demerara sugar, 1 oz. of ground ginger, iapint of water. Method.--Dissolve the sugar in the water, bring gently to boiling point, stirring occasionally in the early part of the process, and con- tinuously when nearing boiling point. When the syrup has reached the “ ball ” degree, add the ginger, replace on the fire, stir until it begins to thicken, then pour into a tin lined with well-buttered paper. When cold, out into diamonds and squares. 2324.——HARD GLAZE. Ingredients.-—} a lb. of the best loaf sugar, } a gill of water, fresh or candied fruit. Method.—Fresh fruit must be dried thoroughly; candied fruit must be washed free from sugar and afterwards dried. Dissolve the sugar in the water, add a few drops of lemon-juice, and boil to the “ small crack " degree. Plunge the stewpan into cold water, to prevent the preparation becoming overcooked, and at once dip in the prepared fruit one by one. Place them on an oiled tin until cold, then transfer to sheets of white paper, 2325.-—ICED FRUIT. (See No. 2200, Ices, Chapter ' XXXIII.) 2326.-—LEMON AND ACID DROPS. Ingredients—r} lbs. of loaf sugar, } a pint of water, 1} a teaspoonful of cream of tartar, essence of lemon, 1 dessertspoonful of tartaric acid. Method.-—Boil the sugar, water, and cream of tartar together until the mixture acquires a pale yellow tinge, add essence of lemon to taste, and turn the preparation on to an oiled slab. Sprinkle on the tartaric acid, work it well in, and, as soon as it is cool enough to handle, form into thin rolls, out off short pieces with the scissors, and roll into shape under the hand. Coat with sifted sugar, dry well, and afterwards store in an airtight tin. 2327.-—MACAROONS. Ingredients—i a lb. of almonds, blanched and coarsely-chopped, 1 lb. of caster sugar, 5 or 6 whites of eggs, the finely-grated rind of 1 lemon. Method.-Dry the almonds thoroughly in a cool oven, and pound them finely, adding the whites of eggs gradually. When perfectly smooth add the sugar and lemon-rind, turn the mixture into a stewpan, and stir it over a moderate fire until lukewarm. Have ready a baking-tin covered with wafer paper, arrange the mixture quickly in small round portions, and bake in a moderate oven- RECIPES FOR SWEETMEATS 1085 2328.—-—MACAROONS. (Another Method.) Ingredients.—9 ozs. of castor sugar, 8 ozs. of almonds, blanched and coarsely-chopped, t} 025. of fine flour, the whites of 3 eggs, orange- flower water. Method.—-Dry the almonds in a cool oven, pound them to a paste, adding the whites of eggs gradually. When quite smooth, add the flour, sugar and a few drops of orange-flower water. Turn the pre- paration into a bag or paper cornet, and force Out very small round portions on to a tin covered with wafer paper. Bake in a moderate oven. 2329.-—MARASCHINO CREAM BON-BONS. Ingredients.--F or the centres: 2 ozs. of gum arabic, 2 tablespoonfuls of Maraschino, icing sugar, I gill of hot water. For coating: 1} lbs. of icing sugar (about), 2 whites of eggs, I teaspoonful of lemon-juice, cofiee essence, caramel. Method.--Pass the sugar through a fine hair sieve. Soak the gum arabic in the gill of hot water, strain, add the Maraschino and as much icing sugar as will form a paste firm enough to be out yet sufficiently moist to pass readily through the forcer, and work until elastic. Put it into a paper cornet or forcing-bag, and as it is pressed out, cut it into small pieces, and let them drop on to a paper liberally dredged with icing sugar. Allow these centres to remain in a warm place until they harden slightly. Add the lemon-juice and whites of eggs gradually to about i of a lb. of icing sugar, work until perfectly smooth, then flavour to taste with cofiee essence, and colour nut-brown with caramel. Dip in the centres one by one, and let them remain on a wire tray until dry. Nota—Curagoa or any other liqueur, orange-flower water, and many flavouring essences, may be substituted for Maraschino, the bon-bons of course taking their name from the flavouring ingredient used. 23 3o.—-MARSH MALLOWS. Ingredients-*1} a 1b. of icing sugar, {- of a lb. of gum arabic, 3 whites of eggs, 1» a pint of water, caramel essence. Motherh—Soak the gum arabic in the water until soft, then heat gently until dissolved, and strain it through fine muslin. Return to the stewpan, add the sugar, and when dissolved, stir in the whites of eggs, and whisk until the mixture is quite stifi. Flavour to taste, sugar, and let it remain for ab0ut 10 hours. When ready, cut into small squares, and dredge them liberally with icing sugar. Ingredients—r lb. of loaf sugar, 12 ozs. of ground almonds, 3 ozs. of sifted icing sugar, 2 whites of eggS, I} gills of water. 1086 HOUSEHOLD MANAGEMENT Method.--Boil the sugar and water to 240‘ F., then draw the sugar boiler or pan aside, and when the syrup has cooled slightly add the almonds and whites of eggs. Stir by the side of the fire for a few minutes, then turn on to a slab, stir in the icing sugar, and work with a spatula until the preparation is cool enough to handle. Knead until perfectly smooth, add flavouring to taste, and mould into desired shapesg 2332.—MARZIPAN, GERMAN. lngredients.—I lb. of almonds, i of a lb. of caster sugar, i» a lb. cf sifted icing sugar, 1» of a gill of orange flower water“ Method.—Blanch and shred the almonds finely, and pound them to a paste with the orange flower water. Put the caster sugar and pounded almonds into a stewpan placed in a tin of boiling water, and stir until the preparation, when touched, does not stick to the fingers. Turn on to a slab, add the icing sugar, work with a spatula until cool enough to handle, then knead until perfectly smooth. Colour and flavour to taste, and use as required. 23 3 3.--MARZIPAN SLICES. IngredienmwMarzipan No. 233 r, Vanilla, raspberry and coffee essences, brown, red and green colouring substances. Method.--Divide the marzipan into 3 equal portions, and colour them brown, red and green. Flavour the brown with coffee essence, the red with raspberry, and the green with vanilla. Roll the 3 pieces out to a uniform shape, and about i of an inch in thickness. Brush the red piece ever with water, cover with the green piece, brush lightly over with water, and lay the brown marzipan on the top. Press firmly with the rolling pin to make the parts adhere, brush the brown surface lightly over with water, cover with wafer paper, and roll gently until it becomes firmly attached. Turn the marzipan over, moisten and cover with paper, and roll as before until the paper adheres. When dry and set, out the marzipan into narrow strips, and each strip into diamonds or squares. 23 34.-NOUGAT. lngredlents.--4 ozs. of icing sugar,I 4 ozs. of honey, 8 ozs. of almonds, 2 whites of eggs, wafer paper. Method.-Blanch and dry the almonds thoroughly. Line a box of suitable size first with white paper and then with wafer paper, both of which must be cut to fit exactly. Put the sugar, honey and whites of eggs into a copper sugar boiler or pan, and stir by the side of the fire until the mixture becomes thick and white. Drop a little into cold water ; if it at once hardens, remove the pan from the fire, and stir in the RECIPES FOR swssmsars 1087 almonds. Dredge the slab with icing sugar, turn on to it the nougat, and form into a ball. Press into the prepared box, cover with paper, let it remain under pressure until cold, then cut up into squares. 2335.——N0UGAT. (Another Method.) Ingredients.—% of a lb. of best castor sugar, i a lb. of almonds, I dessertspoonful of lemon-juice. Method.-~Blanch and chop the almonds coarsely, dry them thor- oughly in the oven, but do not let them brown. Place the sugar and lemon-juice in a copper sugar boiler or stewpan, stir with a spatula or wooden spoon until it acquires a pale brown colour, and add the prepared almonds. Turn on to an oiled slab, press it Out with a hot wet knife, mark into small squares, and when cold break them aPart. 2 3 36.--N OUGAT BASKET. Ingredients.--} of a lb. of best castor sugar, } a lb. of almonds, I desserte spoonful of lemon-juice. Method.-Prepare the nougat as in the preceding recipe, and keep it warm. Take a small quantity at a time, knead and roll it out thinly, mould it into the desired shape, and trim the edges with a pair of scissors. Handles may be made of fine strips of nougat; they should be moulded on a round ruler, a rolling-pin, or anything of suitable size and shape, but whatever is used, it should first be covered with oiled or buttered paper. The ends, when slightly warmed, are easily attached to the baskets. This nougat may also be used for lining moulds, which should be previously oiled. 2337.-—ORANGE BISCUITS. Ingredients—4 ozs. of loaf sugar, 4 ozs. of butter, I oz. of candied orange peel finely shredded, 2 ozs. of flour, 4 eggs, 2 or 3 oranges, castor sugar. Method.--Rub the sugar on the rind of the orange, and afterwards pound it finely. Cream the butter, add first the sugar, then the yolks of eggs, and when well mixed, stir in lightly the candied orange peel, flour, and stifliy-whisked whites of eggs. Turn the mixture into well buttered biscuit moulds, sprinkle with castor sugar, and bake slowly until set. Tlme.—To bake, from? to IO minutes. Average Cost, rs. Sufficient for 1 large dish. 2338.-—-ORANGE DROPS. Ingredients.——2 lbs. of loaf sugar, 1 pint of water, 3 or 4 oranges, saffron. Method.——Rub some of the sugar on the oranges to obtain the zest. Boil all the sugar and the water to the “ small crack,” and add a little .1088 _ HOUSEHOLD MANAGEMENT saflron. 'Cool Slightly,ithen pour on to "an 'oil'ed slab, mark Off into Small squares, and break» them asunder- When cold. Or, rise a! sugar boiler with a spOfit, and "drop ' the preparation in small pieces i this: Process . may be aided by usingan oiled wireyor knife. Let thedrops remain in a drying closet for, about '2 hours, and‘afterwards Store them in an airtight box. - ‘ ‘ ’ 233.9.-ORANGES, ICED. (5.. as, ChapterXXXIII.) 2349;;7P1NEAPPLESN0W CANDY- ' ' , A. , .Ingredients.—-r_pint Oiiclarified‘syrup No. .22 31, I white; of egg, pine- apple essence, saffron-yellow colouring, I tablespoonful of castor sugar. Methodé—Boil the prepared syrup to the “ crack ” degree, and add a few drops of saffron-yellow. Meanwhile whip the whitel'of egg stifily and add to it the castor sugar and a few drops of pineapple essence. Line some mOulds or Small tins with Oiled Paper, and sprinkle the bottom and sides of them liberally with icing or caStor Sugar. As soon as the'syrup is sUfficiently bOiled, plunge the stewpan into cold water to arrest further cooking, and let it OOOI slightly, then pour it on the white Of egg and sugar preparatiOn, and stir briskly to a froth. When ready, Pour into the prepared moulds, and turn Ont when perfectly set. The‘flavo'u'r and Colour maybe varied as desired, the candy of ocurse taking its name from the flavOuring ingredient. ' I ' 2'341.——RASPBERRY CREAM BON-BONS- Ingredients.—-For the centres: 2 ozs. Of gum arabic, icing sugar, carmine, essence of raspberry. ' FOP coating; '21, ozs. *of' unsweetened, finely-grated chocolate, .2 whites of eggs, I , teaspoonful of lemon¢juice, ' I’l'lbs. of besticing sugar (about). , , _ , ' I ' Methods-Pass the sugar through a fine hair sieVe. Soak the ‘ gum ' arabic in ,1 gill of hot water, strain, colour and flavour, to taste, stir ' in’ gradually as much icing ‘suga'r' as Will form a paste firm enough to be” out, yet' mOist enough to pass readily through thepiping, tube, and work it well. ' Have ready a paper 'cornet with .a tube attached, fill with the'preparation, press Out, cut off into small. pieces, and let them fall On toa' paper covered thickly With icing‘su'gar. Let the bon-bons _ remain in a warrn place while the coating is being prepared, in Order thatl’th'ey may slightly harden. Put abou't 7} of a lb. of icing sugar into a basin, add the lemon-juice and whites of eggs gradually, and work - until perfectly smooth.. Put the chocolate with a; tablespoonfulof warm water into a basin, place it over a small Sancepanof boilingwater, and stiruiitil dissolved, and when cool, add it to the White 'Of egg and. sugar preparatiOn. i‘ Mix thoroughly, dip in the bon-bon's One by One, place'on alwire tray, and allow them todry. ' " 1 ?' "" ' RECIPES FOR SWEETMEATS , _ 1089 2342.-¢-R0UT CAKES OR PETITS FOURS. Ingredients—r1 lb. of almonds, I lb. of castor sugar, orangeaflower water. I . Method.+Blanch, dry'and Pound the almonds finely, adding gradually a little orange-flower water. When reduced to a fine paste, put it , into the stewpan with the sugar, and stir over the fire until dry and when touched does not a'dhere'to the finger. - Form' into~ small fancifully shapedbiscuits, and bake in a moderately cool oven. I. 2343.—SPUN‘SUGAR TRIPLE. (See To Spin Sugar, No. 2276.) . The spun 'sugar may be used to mask or garnish ices, creams, trifies and other cold sweets. ‘ ' 2344.-—-STRAWBERRY DROPS. (See Clove Drops, No. 2 309.) Substitute strawberry essence for clove essence. 2345.-—STRAWBERRIES. _ (See Strawberries and Cherries, No. 2263.) v t. 2346.4—TOFFEE. Ingredients.-—1 lb. of loaf sugar, 1 of a pint of water, a pinch of cream of tartar, lemon essence or other flavouring. ’ Method.--Put the water and sugar into a sugar boiler or stewpan, stir occasionally until diSsOlVed, bring to the bOiling point, and add the cream of tartar. Boil to the “little crack ” degree (310°), pourlinto an oiled tin, allow it to cool slightly, then mark off into diamonds or squares with a knife, and when cold divide into sections thus formed. 2347.——TOFFEE, FRENCH. Ingredients.-I pint of golden syrup, 2} of a lb. Of granulated sugar, 2 tablespoonfuls of cocoanut, 2 tablespoonfuls of almonds, 2 table- spoonfuls Of vinegar, I teaspoonful Of lemon-juice, I egg.~ \ Method.—Put the golden syrup and sugar into a copper sugarboiler or pan, and boil to the “large crack” degree (see p. 1071). Add't'h’e almonds previously blanched“ and chopped coarsely, the OOOO'anut vinegar, lemon-juice, and'thewell-beaten egg. Replace on'the 'fire, bring to boiling Point, and pour on to wet tins. ‘ ' " i 2348.-—-T0FFEE, LEMON. ‘ Ingredients—I lb. of granulated sugar, 4 ozs. of butter, the, juiceof 1 lemon, essence of lemon. . _ NN .1090 HOUSEHOLD MANAGEMENT Method.—--Mel€ the butter in a stewpan, add the sugar, boil up slowly, stir and boil for a few minutes, and add 1 teaspoonful of lemon-juice, continue boiling to the “ crack ” degree, add the rest of the lemon-juice and a few drops of essence of lemon, and pour at once on to a buttered or oiled tin. 2349.-—TOFFEE, RASPBERRY. lngredlents.-—r lb. of sugar, 1 gill of cold water, a few drops of cochineal, a few drops of raspberry essence, a pinch of cream of tartar. Method.—Dissolve the sugar in the water, then add the cream of tartar, bring to boiling point, skim carefully, and boil to the “ large crack.” Remove the stewpan from the fire, stir in the cochineal and raspberry essence, and pour into an Oiled or buttered tin. Let it harden stifily, then mark off into sections, and divide them when cold. 235o.--TOFFEE, RUSSIAN. Ingredients.—{ of a lb. of leaf sugar, } of a pint of cream, flavouring essence, Method—Dissolve the sugar in the cream, stand the stewpan in a bain-marie or tin of boiling water, and stir and cook until the mixture thickens and leaves the sides of the pan. Remove from the fire, stir in the flavouring essence, pour on to Oiled or buttered tins, and when cold out into squares. 2351.—TOFFEE, RUSSIAN. (Another Method.) lngredlents.-~§ a lb. of leaf sugar, * of a lb. of butter, } of a pint of cream, I tablespoonful of red—currant jelly, vanilla or other flavouring essence. Method—Place the sugar, butter and cream in a stewpan, and stir by the side of the fire until the mixture thickens and leaves the sides of the pan clean. Flavour to taste, pour on to an oiled or buttered tin, and when cold, out into squares. 2352.--TREACLE CANDY. Ingredients.--1 pint of treacle, } of a lb. of brown sugar, 2 ozs. of butter, 1 tablespoonful of vinegar, I teaspoonful of carbonate of soda. Method.--Place the treacle, sugar, butter and vinegar in a large stew- pan, boil until a few drops will harden immediately when dropped into cold water, then stir in the carbonate of soda, previously dissolved in a little hot water. Pour at once into an oiled or buttered tin, turn the edges in as they cool, and as soon as the whole can be handled pull it until white, draw it into sticks, and cut into short lengths. RECIPES FOR SWEETMEATS 109! 2353.--TREACLE TOFFEE. Ingredients.—r pint of treacle, 2 ozs. of brown sugar, I oz. of butter, i a gill of vinegar, } a teaspoonful of carbonate of soda, essence of almonds. Method.—-Place the sugar in a sugar-boiler or stewpan, pour on the vinegar, and when dissolved add the treacle and boil to the “ large ball " degree. Remove the pan from the fire, add the soda dissolved in a little hot \avater, the butter, alm0nd essence- to taste, boil' to *the “ little crack" degree, and pour into an oiled or buttered tin. When partially set, mark into bars or squares, and when quite firm break into sections. 2354.--TURKISH DELIGHT. Ingredient—1} a lb. of icing sugar, 1 lb. of loaf sugar, 1 oz. of leaf gelatine, 2 ozs. of almonds or pistachios, r orange, t lemon 1 table- spoonful of rum, 1 gill of water. i Method.—Put the gelatine to soak in cold water. Blanch the almonds or pistachios, and chop them coarsely. Remove the rinds of the orange and lemon in thin fine strips, place them in a copper sugar boiler or stewpan with the loaf sugar, water, and the strained juice of the orange and lemon. When boiling add the gelatine, simmer until dissolved, then strain into a basin and add the rum. Let the mixture remain until on the point of setting, then stir in the almonds or pis- tachios, and pour at once into a wetted round tin. When perfectly set turn the jelly out, cut it into r-inch Square pieces, and roll them in icing sugar. 2355.--WALNUT TOFFEE. lngredlents.--2 lbs. of golden syrup, I lb. of walnuts, r tablespoonful of glucose, a good pinch of carbonate of soda. Mamet—Blanch the walnuts, break them into small pieces or chop them coarsely, and dissolve the carbonate of soda in a small quantity of hot water. Bring the syrup slowly to boiling point, add the glucose and boil to the “little crack ” degree. Now draw the stewpan aside, stir in the prepared walnuts and carbonate of soda, and at once pour on to an oiled or buttered tin. When sufliciently setl mark into secl- tions, and when perfectly cold, divide and wrap each piece in wax paper. SALADS, SALAD DRESS- INGS AND SANDWICHES CHAPTER XXXV Salads.—Although lettuce frequently forms the foundation of salads composed of raw materials, there are few vegetables and edible plants that may not be used for the purpose. The long list of those generally regarded as most appropriate includes artichokes, asparagus, beetroot, carrots, cauliflower, cresses, cucumbers, endive, French beans, lentils, lettuce, onions, potatoes, radishes, salsify, spinach, tomatoes, walnuts, and many other products. On the Continent, a variety of tempting salads are prepared from cold cooked vegetables, which in England are rarely utilized in this manner, but a. typical French salad is com- posed entirely of one vegetable, for the cooks of that nation will on no account mix any two vegetables or salad plants. By these means, the characteristic delicate flavour of choice vegetables is preserved; hence the superiority of salads prepared by them. As compounding salads is regarded as an art that only a few specially gifted excel in, ordinary cooks cannot be expected to attain perfection in this respect, but Careful attention to a few simple details should enable them to prepare at least a palatable dish. To ensure success, it is absolutely necessary that the plants and vegetables employed should be young, freshly gathered, and crisp. If stale and limp, they may be freshened by immersion in cold water for a time, Otherwise it is better to simply wash them thoroughly. Probably the point upon which perfection largely depends is the more or less complete removal of moisture after washing. When a salad basket is not available, the materials should be well drained and shaken in a colander, and afterwards in a clean dry cloth held by the corners, and shaken lightly until the salad is dry. Lettuce should always be torn into shreds, not cut with a knife; and it is a good plan to pour the salad dressing into the bottom of the bowl, lay the vegetables upon it, and mix vigorously at the moment of serving. Salads afford considerable scope for the exercise of individual taste and inventive faculty, and whatever their composition, they should always look cool, inviting, and dainty. m” RECIPES FOR SALADS, ETC. 1093 The term Sandwich was originally applied to slices of meat placed between bread and butter,l but it has now a much wider meaning, for it is used to describe an endless number of pounded and shredded preparations, the varieties being multiplied by the addition of savoury butters, sauces, and condiments unknown in the eighteenth century when sandwiches were first introduced. The old comparatively substantial form still accompanies the sportsman and traveller, but those intended for “ afternoon tea ” are dainty trifles, pleasing the eye and palate, but too flimsy to allay hunger where it exists. To have sandwiches in perfection the bread should not be more than one day old, and sandwich loaves should be provided when a large number have to be prepared, or large French rolls, when rolled sand- wiches are preferred- Creamed butter, No. 2465,is more easily spread than ordinary butter, but when the latter is used it should first be beaten to a cream. Savoury anchovy, lobster, prawn, and shrimp butters may be usefully employed to giVe piquancy and variety to other substances; they are also used alone in the preparation of rolled sandwiches, which consist of single slices of bread and butter, spread with some prepared substance, and then lightly rolled. Sandwiches for afternoon tea or any occasion where they will come in contact with gloved fingers, should be left perfectly plain on the outside, but when they may be eaten with a fork, some pretty effects may be produced by decorating them with variously-coloured chaud- froid sauces. Or they maybedecorated with cold aspic jelly, and gar- nished with lobster coral, Krona pepper, parsley, hard-boiled egg, etc. Salads 23 55.--AMERICAN SALAD. (Fr.—Salade a l’Arneri- ° \ came. ; , Ingredients.-—r white cabbage very finely shredded, 2 ozs. of butter, 1 gill of vinegar, r teaspoonful of sugar, 1 teaspoonful of salt, pepper to taste, {- of a pint of sour cream. Method.-—Bring the butter, vinegar, sugar, salt a'nd pepper just to boiling point, pour it over the cabbage, and, when quite cold, stir in the cream, and serve. Or, moisten the cabbage with salad dressing, and serve directly. 2357.-—ANCHOVY SALAD. (Fra—Salade d’Anchois.) (See Spanish Sardine Salad, No. 2418.) Substitute anchovies for sardines. . 1094 HOUSEHOLD MANAGEMENT 2358.—APPLE AND CUCUMBER SALAD. lngredlents.—-Equal quantities of sliced apples and cucumber, lemon- juice, salt and pepper, whipped cream. Method—Season the apples and cucumber with salt and pepper, and sprinkle with lemon-juice. Stir in a little whipped cream, and serve piled in a salad-bowl. .2359.—ARTICHOKE SALAD. Ingredients.—Cooked globe artichokes, vinaigrette sauce No. 2450. Method.—-Let the artichokes become quite cold, then serve in a salad- bowl or dish, and hand the sauce separately. 2360.—ASPARAGUS AND CAULIFLOWER SALAD. lngredlents.--5o cooked asparagus points, I cauliflower cooked, mayonnaise or other salad dressing (see recipes for same). Method.—-Divide the cauliflower into small sprays, and mix with them the asparagus points. When quite cold, toss them lightly in a little salad dressing, and serve. 2361.-—ASPARAGUS SALAD. (Fr.—-Salade d’As- perges.) “gredients.-50 heads of cooked asparagus, mayonnaise, vinaigrette, or some salad sauce (see recipes for same). Methods-Let the asparagus remain on ice for 2 or 3 hours, then coat the tips with sauce, dish up neatly and serve. 2362.--ASPIC MAYONNAISE. Method—Dissolve l» a pint of aspic jelly, let it become quite cold, then stir in a 1» of a. pint of stiff mayonnaise sauce, and use. 2363.-——BACON SALAD. (See Potato Salad, N0. 2406.) 2363a.——BANANA SALAD. lngredtents.—-6 medium-sized bananas, I gill mayonnaise sauce, water- cress, and a little finely-chopped parsley. Method—Peel the bananas and cut them into rounds one eighth of an inch, and pile them up in glass dish. Place some watercress round the bottom, and sprinkle it with equal parts of lemon-juice and olive oil, and a little salt. Pour the mayonnaise sauce over the bananas, and sprinkle the parsley on the top. 2 364.—BE ETROO'I‘ AND ONION SALAD. (5.. Onion Salad, N0 2403.) Use one part of thinly sliced onion and two parts of Sliced and pickled beetroot. RECIPES FOR SALADS, ETC, 1095 2365.-—BEETROOT SALAD. (F r.-—Salade de Better- ave.) Arrange stamped-out or plain slices of beetroot overlapping each other closely, moisten with salad dressing (see recipes for same), and serve garnished with shredded celery, or tufts of finely scraped horse— radish. 2366.—-BRUSSELS SPROUTS SALAD. (Fr.~—Salade de Choux de Bruxelles.) Ingredients.——Cooked 'Brussels sprouts, salad dressing No. 2444, beet- root. Method.-Tcss the sprouts lightly in a little salad dressing, pile in a salad-bowl, and decorate with beetroot. 2367.—CARDON SALAD. (See Celery Salad, No. 2369.) 2368.-—CAULIFLOWER SALAD. (Fr.—--Salade de Chcufleur.) Ingredients.—Cooked cauliflower, salad dressing (see recipes for same). Method.--When cold, break the cauliflower into sprays, toss these lightly in salad dressing, and serve garnished with cress and beetroot. 2369.—CELERY AND CUCUMBER SALAD. (Fr.—Salade de Concombre et Céléri.) lngredlents.--r head of celery, 1 cucumber, 2 or 3 bunches of small red radishes, } a teaspoonful of finely-chopped gherkin, 1} a teaspoonful of finely-chopped parsley, 2 hard-boiled eggs, mayonnaise sauce, or salad dressing (see recipes for same), salt and pepper. Method.—Use only the white part of the celery; trim and wash it, shred lengthwise into fine strips, let it remain in cold water for about } an hour, then drain and dry thoroughly. Peel the cucumber thinly, cut it across into 1} inch lengths, and shred them in the same way as the celery. Mix the salad dressing, celery, cucumber, and a seasoning of salt and pepper thoroughly together, heap it up in the bowl, surround the base with the radishes, garnish with slices of hard—boiled egg, sprinkle over the gherkin and parsley, and serve. Ramsn (Fr. IMPL-Jn‘lil is the common name given to the root of the Raphanus sativus, one of the varieties of the cultivated horseradish. There are red and white radishes; and the French have also Violet and black varien'ee, of which the black are the larger Radishes are composed of nearly the same constituents: as turnips, that is to any, mostlv fibre and nitrogen ; and, being generally eaten raw, Bison thelastol thesethattheirfiavmrdepends. 1096 HOUSEHOLD MANAGEMENT 237o.—CELBRY AND NUT SALAD. (See Walnut and Celery Mayonnaise, No. 2435.) 237I.—CELERY AND TRUFFLE SALAD. (Fr,--Salade de Céléri et Truffes.) Trim the white part of r or 2 heads of celery with its root, and wash thoroughly. Cut it into very fine shreds, and put these into cold water with the juice of a lemon to soak. Slice and cut into shreds 3 or 4 large truffles. Drain the celery, and mix with the truflles. To this add a tablespoonful of Madeira wine, and dress neatly on a glass dish or in a salad bowl. Coat with mayonnaise sauce, decorate to taste, and serve. 2372.——CHICKEN SALAD. (F r.—-Salade de Volaille.) Ingredients.--r boiled chicken, 2 heads of lettuce, 2 strips of white celery, 2 hard boiled eggs, :2 stoned olives, r tablespoonful of capers, I tablespoonful of strips of gherkin, r gill of mayonnaise sauce, 1 table- spoonful of tarragon vinegar. Method.—Remove the bones, and cut the flesh into small neat pieces. Wash the lettuce and dry it thoroughly; wash the celery and cut it into dice. Mix the chicken, celery, and lettuce together in a basin, add the vinegar, and season with salt and pepper. Transfer to a salad bowl, pile high in the centre, cover with mayonnaise sauce, garnish with alternate groups of lettuce leaves, quarters of hard-boiled egg, stoned olives, shredded gherkin and capers, and serve. 2373.—CHICO§ZY SALAD. (See Endive Salad, No. 2386. 2374.——COLD MEAT SALAD, FRENCH STYLE. (Fr.—-Salade de Viande a la Francaise.) lngredlents.-Cold roast or boiled meat, 4 anchovy fillets, 2 shallots, 2 tablespoonfuls of salad-oil, r tablespoonful of wine vinegar, } a tea- spoonful of finely-chopped parsley, one teaspoonful of French mustard, salt and pepper. For garnishing: finely-shredded pickled gherkins, finely-chopped capers. Method.--Cut the meat into strips about 2} inches in length and 1 inch in width. Chop the shallots and fillets of anchovy finely, put them into a basin, add i a teaspoonful of parsley, the oil, vinegar and mustard, season with a little salt and pepper, then stir in the slices of meat, cover, and put aside for 2 hours, stirring occasionally. When ready to serve, arrange the salad in a pyramidal form in a salad bowl, garnish with strips of gherkin and chopped capers, and serve. RECIPES FOR SALADS, ETC, 1097 2375-~-—COOKED VEGETABLE SALAD. (560 Russian Salad, No. 2409.) 2376.—CRAB SALAD. (Sea East Indian Salad, No. 2384.) 2377,--CRESS SALAD. (Fr.—Salade au Cresson.) Ingredients.--Watercress, mustard and cress, 2 hard-boiled eggs, French Orleans vinegar, tarragon vinegar, Provence oil, mignonette Pepper. Salt- ‘* Method.--Mix together equal quantities of French Orleans vinegar, Provence oil, and tarragon vinegar. Season this with salt and mignonette pepper. Have ready some small cress and watercress, thoroughly washed and trimmed. Drain well, and pour over the prepared dressing. Mix well but lightly, and put into a salad bowl. Garnish with hard-boiled eggs, and serve. 2378.—-—CUCUMBER SALAD. (Fr.—Salade de Con- combre.) lngredlents.-—t cucumber, i» a teaspoonful of finely-chopped parsley, vinegar, salad-oil, salt and pepper. Method.—Peel the cucumber thinly, cut it into very thin slices, and place them in a salad bowl or dish. Mix 2 parts of salad-oil with 1 part of vinegar, add the parsley, salt and pepper to taste, stir well, and pour over the cucumber. Cucmnn (Fr. momma-The cucumber is refreshing but neither nutritious nor digestible, and should be excluded from the regimen of the delicate. These are various methods of preparing cucumbers. When gathered young, they are called gherkins ; these pickled are much used in season- 2379.—CURRY SALAD. (Fr.-—Salade de Homard au Kari.) Ingredienm—r lobster coarsely flaked, 1 cucumber sliced, 1 teaspoonful Of finely chopped shallot, r teaspoonful of finely chopped mango chutney, r teaspoonful of curry paste, 3 tablespoonfuls of salad-oil, cayenne, shredded lettuce, endive. Method.—Mix the shallot, chutney, curry paste, a good pinch of cayenne and the oil well together. Add the lobster and cucumber, and, when well mixed, serve on a bed of lettuce, garnished with tufts 0f endive. 238o.—DANDELION SALAD. (Fr,——Salade de Dent- de-lion.) Ingredients—I pint of young dandelion leaves, oil, vinegar, salt and Pepper. 1098 HOUSEHOLD MANAGEMENT Method.—Thoroughly pick, wash, drain and dry the leaves, sprinkle over them a little salt and pepper, add 1 dessertspoonful of vinegar and 2 of salad Oil, mix well, and serve. A more palatable salad may be made by mixing equal parts of dandelion, and lettuce, or dandelion and beetroot. 238T..--DUCK SALAD. (Fr.—Salade de Canard.) Ingredients.-—} 2 cold duck, Q a head of celery, } a bunch of water- cress, T cabbage lettuce, 2 thin slices of sour orange (unpeeled), I tea- spoonful each of chopped olives and parsley, 2 tablespoonfuls of salad- oil, I tablespoonful of Orleans vinegar, mayonnaise sauce, salt and pepper. Method—Cut the duck into T-inch dice, wash the celery, trim away the green parts, and cut the white portion into fine strips. Place both duck and celery in a basin, add the Oil and vinegar, season with salt and pepper, and let the preparation stand for a while. Cut each slice of orange into 8 sections, trim, wash, and dry the lettuce and watercress, and line a salad bowl with the leaves of the lettuce. Arrange the water- cress and sections of orange on the top of them, cover with a thin layer of mayonnaise sauce, and add the preparation of duck and celery. Spread the surface lightly with mayonnaise sauce, sprinkle over the chopped parsley, and serve. 2382.—-DUTCH SALAD. (See Flemish Salad, N0. 2389.) 2383.—-DUTCH BEETROOT SALAD. (Fr.——Salade de Betteraves a la Hollandaise.) lngredlents.--Beetroot sliced and stamped out with a fancy cutter, shredded lettuce, cress, hard-boiled eggs, aspic jelly, mayonnaise No. 20:. Method—Pass the yolks of the eggs through a sieve, chop the white coarsely, and stir them into some stifiiy whipped cold liquid aspic jelly. Cover the bottom of a mould with some of this aspic; when cold, add successive layers of beetroot, lettuce and cress, separating each layer with a little aspic jelly. Repeat this until the mould is full. When cold, turn out, mask lightly with mayonnaise, garnish with sliced beetroot and yolk of egg, then serve. 2384.—EAST INDIAN SALAD. (Fr.-—Salade a l’lndienne.) ' Ingredients.—T large crab, I gill of tarragon vinegar, 1 teaspoonful of chilli vinegar, I tablespoonful of salad-oil, I anchovy, shredded celery, lettuce, endive, cayenne, salt. RECIPES FOR SALADS, ETC. 1099 Method.-—Pound the anchovy and crab in a mortar, add the salad-oil, vinegar and seasoning to taste, and serve garnished with celery, lettuce and endive. Another variety of crab salad is made by mixing the prepared crab with shredded lettuce, to which may be added endive, celery, etc. 2385.--EGG SALAD. (FL—Salade aux Oeufs.) Ingredients.—6 hard-boiled eggs, I crisp lettuce, a few slices of beet- root, ! tablespoonful of capers, I} teaspoonfuls of chopped parsley, 1 slice of toasted bread, 2 tablespoonfuls of cream, I tablespoonful of mayonnaise sauce N0.’ 201. Method.--Cut the eggs across into rather thick slices; wash, trim, and dry the lettuce thoroughly; whip the cream stiffly, and add it, with a teaspoonful of parsley, to the mayonnaise sauce. Place the round of toast in a salad bowl; upon it arrange a layer of lettuce leaves, then a layer of mayonnaise, cover with slices of egg, and season with salt and pepper. Repeat until the materials are used, piling the centre somewhat high, garnish with the capers, and slices of beetroot, sprinkle 0n the remainder of the parsley, and serve. 2386.—ENDIVE SALAD. (Fr.---Salade de Chiccrée.) Ingredients.-.-Endive, cress, shredded celery, boiled beetroot, salad dressing (see recipes for same). Method.—Separate the endive into tufts, toss these in salad dressing, pile them high in a salad-bowl, and garnish with cress, celery and beet- root. 2387.-—ENGLISH SALAD. (Fr.-—-Salade a l’Anglais.) Ingredients—Shredded lettuce, watercress, mustard and cress, sliced radishes, a few spring onions finely sliced, sugar, salt, pepper, equal parts of oil and vinegar, sliced tomatoes. Method.-—Mix together the lettuce, cress, radishes and onions. Add a little sugar and a seasoning of salt and pepper to the oil and vinegar, pour it over the salad, and serve garnished with sliced tomatoes. 2388.-—FISH SALAD. (Fr.——Salade de Poisson.) Ingredients.—Cold fish, mayonnaise sauce, or other salad dressing, lettuce, endive, cress. Method.—Separate the fish into large flakes, place it alternately with layers of lettuce, etc., in a salad-bowl, covering each layer very lightly with mayonnaise or other salad dressing. Decorate with olives, sliced beetroot, prawns, shrimps, gherkin, or any suitable fish garnish. IIOO HOUSEHOLD MANAGEMENT 2389.——-FLEMISH SALAD. (Fr.—Salade a la Flamande.) lngredlents.—-Equa.l quantities of cooked Brussels sprouts, boiled potatoes sliced, sprays of boiled cauliflower, sliced beetroot, and chopped apples. To I bowl of salad allow I small herring separated into small flakes, mayonnaise or other salad dressing (see recipes for same). Method.--Mix all the ingredients together, add salad dressing to taste, and serve. 2390.-—GAME SALAD. (Fr.——Salade de Gibier.) lngredlents.—The remains of any kind of cold game, I hard-boiled egg, 2 lettuces, cayenne, pepper and salt, mayonnaise sauce No. 201, pickled beetroot for garnish. Method.-—Remove the bones, and cut the flesh into dice of medium size. Wash, trim and dry the lettuce, and tear it into shreds. Stamp cut some star-shaped pieces of white of egg, chop up the remainder of the egg, and mix it with the meat. Arrange the meat, lettuce, and mayonnaise in alternate layers in a salad bowl, raising the centre in a pyramidal form, and add a sprinkling of salt and pepper to each layer. Cover the surface with a thin layer of mayonnaise sauce, garnish with stars of sliced beetroot and hard-boiled yolk of egg, and serve. 2391.—GERMAN SALAD. ( F r.-—Salade a l’Allemande.) lngredlents.—} a lb. of cold boiled beef shredded, r tablespoonful of finely chopped onion, 1 tablespoonful of coarsely chopped gherkin, 3 tablespoonfuls of pickled red cabbage, } a beetroot sliced, 1 boiled potato sliced. For the salad dressing: } of a pint of white wine, 1 of a pint of salad-oil, r tablespoonful of tarragon vinegar. For garnish : 2 hard-boiled eggs. Method.—Beat the oil, wine and vinegar well together, pour the preparation over the salad mixture, let it remain on ice for 3 or 4 hours, then garnish with sections of egg, and serve. 2392.—GREEN PEA AND BEAN SALAD. (F r.-—Salade de Petits Pois et Haricots Verts.) Ingredients.—Cooked green peas, cooked French beans, 1 small cooked beetroot, 2 hard-boiled eggs, i a teaspoonful of finely-chopped parsley, 9. clove of garlic, salad dressing No. 2444. Method.—For this salad preserved peas and beans may be used. When using fresh ones, boil them separately in slightly salted water containing a small piece of soda, drain well, and, when cold, out the beans into I inch lengths. Cut the clove of garlic in two, and rub the inside of the salad bowl with the out side. Mix the peas and beans RECIPES FOR SALADS, ETC. 1101 with 2 or 3 saladspoonfuls of dressing, and a seasoning of salt and pepper, garnish with rings of hard-boiled egg and slices of beetroot, sprinkle the parsley over, and serve. 2393.—HORSERADISH SALAD. (Fr.—-Salade de Rai- fort.) lngredlents.-Finely scraped horseradish, mayonnaise sauce, cress. Method.-*M0isten the horseradish with mayonnaise, and garnish with cress. 2394.--ITALIAN SALAD. (Fr.--—Salade a l’ltalienne.) Ingredients.—Equal parts of finch slices of cooked carrots, turnips, potatoes and beetroot, and a corresponding quantity of Brussels sprouts, French beans, and sprigs of cauliflower, all cooked, Tartare sauce No. 213. Method.--Mix all well together, moisten with the sauce, and serve. N ote.--This Salad is frequently prepared in an ordinary basin mOuId, which is masked with Aspic, and afterwards decorated with tomatoes and other vegetables, in the manner shown in the coloured illustrations. 2395.—]APANESE SALAD. (Fr.--Salade a la Japon- aise.) ' Ingredients.— 3 medium-sized truffles coarsely chopped, 3 medium- sized cold potatoes cut into dice, 18 cooked mussels, r teaspoonful of blanched onion finely chopped, 1 teaspoonful of finely chopped parsley, 12 small fillets of anchovy, small lettuce leaves, } a wineglassful of champagne, unweg, salt and pepper. Method.--Mix the trufiles, potatoes, a pinch of nutmeg, and a season- ing of salt and pepper together, and add the champagne. Let it stand for 2 hours, then add the mussels, onion and parsley, and serve garnished with lettuce leaves and fillets of anchovy. 2396.--LENT IL SALAD. (Fr.-Salade de Lentilles.) lngredlents.—1 pint of cooked lentils, 1- of a pint of shredded celery, 1 tablespoonful of finely chopped cooked onion, salad dressing (see recipes for same). Method.-Place a little salad dressing in a salad-bowl, put in the lentils, etc., mix well, and garnish with beetroot, cress or radishes. 2397.-—LETTUCE SALAD. (Fr.-—Salade de Laitue.) Ingredients.—2 heads of cabbage lettuce, 2 hard-boiled eggs, 3 salad- spoonfuls of salad-oil, 1 saladspoonful of tarragon vinegar, i a tea- 8Poonfullof chopped-parsley, salt and pepper. 1102 HOUSEHOLD MANAGEMENT Method.--Trim, wash and dry the lettuce thoroughly, tear it into shreds, and place it in a salad bowl. Put about 2 saltspoonfuls of salt and i a saltspoonful of pepper into the salad spoon, fill it with tarragon vinegar, stir until the salt is dissolved, then pour the contents of the spoon over the salad. Add the 3 tablespoonfuls of salad-oil, mix the salad thoroughly, place on the top the eggs cut into quarters, sprinkle over the chopped parsley, and serve. 2398.-~MACEDOINE SALAD. (See Mixed Vegetable Salad, N0. 2400.) 2399.—--MILANESE SALAD. (See Italian Salad, No. 2394-) 2400.—-MIXED VEGETABLE SALAD. (Fr,—-Salade de Legumes a la Jardiniére.) lngredlents.--I small cooked cauliflower, r small cooked beetroot, a small cucumber, 2 or 3 firm cooked potatoes, 2 firm tomatoes, 1 crisp lettuce, i of a pint of mayonnaise sauce or salad dressing (see N o. 2449). Method.--Divide the cauliflower into small sprays, cut the beetroot and potatoes into fine strips, slice the cucumber and tomatoes. Place all these ingredients in layers in a salad bowl, piling somewhat high in the centre, and season each layer with salt and pepper. Pour over the salad dressing, and garnish with a border of lettuce, previously well washed and dried. 24OT.—-MUSHROOM SALAD. (Fr.-—Salade aux Cham- pignons.) lngredlents.——} a pint of preserved mushrooms (champignons) sliced, 2 tablespoonfuls of shredded celery, 1 tablespoonful of shredded trufie, lettuce, hard-boiled eggs, sliced beetroot, mayonnaise No. 201. Method.—Mix together the mushrooms, celery and truffles, stir in a little mayonnaise, and pile the mixture on a bed of lettuce. Garnish with sections bf egg and slices of beetroot. Tnnoou (Fr. eshagon).-—'lhe leaves of this plant, known to naturalists as Artemis“ dramnculus, are much used in France as a flavouring ingredient for salads. From it also is made the vinegar known as tarragon vinegar which is emgo ed by the French in mixing their mustard. It originally came from Tartary, and does not seed rance. 2402.— OKRA SALAD. Ingredients.-—Okras, endive, shredded lettuce, salad dressing (see recipes for same). MethodJ—Boil fresh okras until tender, or, when using tinned ones, turn them into a stewpan, add a little water, bring to the boil, then drain and dry. When cold, quarter the okras, arrange them neatly on a bed of mixed endive and lettuce, pour the salad dressing over, and serve. RECIPES FOR SALADS, ETCl 1103 2403.--ONION SALADl (Fm—Salads d’Oignons.) Ingredients.-Large mild onions, finely chopped parsley, pepper and salt, oil, vinegar. Method.-Peel the onions, cover them with cold water, bring to boiling point, and drain. Let them remain in cold water for 6 or 7 hours, changing the water repeatedly. Slice thinly, season with salt and pepper, moisten slightly with vinegar, and more liberally with oil, sprinkle lightly with parsley, then serve. 2404.—0YSTER AND CELERY SALAD. (Salade de Huitres.) Ingredients—M oysters, I head of celery parboiled and shredded, } a small white cabbage parboiled and shredded, mayonnaise sauce No. 201, oil, vinegar. ,_ Method.--B1anch the oysters, and let them remain in the water until they lose their flabbiness. When quite cold, mix the celery and cabbage together, moisten slightly with oil and vinegar, and turn the mixture into a salad-bowl. Place the oysters on the top, coat lightly with mayonnaise, and serve. 2405.--P0LISH SALAD. (Fr.--Salade a la Polonaise.) Ingredients.—t lb. of finely shredded game or poultry, 4 hard-boiled eggs, shredded lettuce, endive, oil, vinegar, salt and pepper. Method—Season the game or poultry with salt and pepper, and moisten slightly with oil and vinegar. Let it stand for 2 or 3 hours, then arrange neatly on a bed of lettuce, and garnish with tufts of endive. The yolks of the eggs should be passed through a wire sieve and scattered over the salad, and the whites sliced and used as a garnish. 2406.--POTATO SALAD. (Fr.---Salade de Pommes de Terre.) Ingredients-i} lb. of small potatoes, 1- of a lb. of lean bacon, I very small onion finely-chopped, r teaspoonful of finely-chopped parsley, I tablespoonful of Mayonnaise sauce (see Sauces), vinegar, salt and Pepper- Method.—-B0il the potatoes in their skins, peel, and slice them whilst hot. Cut the bacon into dice, fry it until nicely browned, then drain well from fat, and put it into a basin with the sliced potato and onion. Season with salt and pepper, stir in the mayonnaise sauce, and about 2 tablespoonfuls of vinegar. Mix carefully so as not to break the potato, and serve in a salad bowl with the surface sprinkled with the parsley. rro4 HOUSEHOLD MANAGEMENT 2407.~+RED CABBAGE SALADJ (Fr.--Salade au Chou rouge.) lngredlents.—A small red cabbage finely shredded, I pint of malt vinegar, 2 tablespoonfuls of salad-oil, r tablespoonful of salt, 1 salt— spoonful of cayenne pepper. Method.--Mix the ingredients well together, let the salad stand for 2 days, then use. 24o8.—-ROMAN SALAD. (Fm—Salads Romaine.) lngredlents.—Coss lettuce, finely chopped onion, honey, vinegar. Method.—-Thoroughly wash, trim, and dry the lettuce, separate it into small pieces, season it with vinegar sweetened to taste with very little honey, and sprinkle over with onion. 2409.——RUSSIAN SALAD. (Fr.—Salade Russe, au Maigre.) lngredlents.--r} pints of mayonnaise sauce, 1 small cauliflower, I gill of cooked green peas, 1 gill of mixed vegetables (dice of carrot, turnip, and French beans), 3 new potatoes, 2 tomatoes, 2 gherkins, r truffle. For garnishing: shredded smoked salmon, 1- inch dice of hard-boiled White of egg, shredded beetroot, stoned olives, fillets of anchovy, capers. Method.—Divide the cauliflower into small sprays, boil them and the peas, carrot, turnip and beans separately, and drain well. Boil the potatoes, and when cold cut them into neat strips; cut the tomatoes into moderately thin slices, shred the gherkins and truffle finely. When all the cooked ingredients are cold and well drained, arrange them with the tomatoes, gherkins, and truffle in distinct layers in a salad bowl. Season each layer with a little salt and pepper, and cover lightly with mayonnaise sauce, pile the salad high in the centre, and cover the surface lightly with mayonnaise. Decorate with small groups of shredded salmon, shredded beetroot, dice of white of egg, olives, capers and fillets of anchovy. Serve the remainder of the mayonnaise sauce separately. Nola—This Salad is frequently prepared in a cylindrical shaped mould with suitable border. First mask the mould with Aspic, and tastefully decorate with the available vegetables, as shown in the coloured illustration. 24ro.—SALAD, BOILED. (F r,--Salade de Légumes Bouillie.) lngredlents.—French beans cooked and shredded, celery cooked and shredded, endive blanched, lettuce, salad dressing No. 2444, or 2445. Method.--Mix the beans and celery together, add salad dressing to taste, and garnish with tufts of endive and lettuce. SALADSo lacucumber. z—Beetroot and Potato. —Macédoine. —T . __ ' 6—Ita1iam 3 4 omato 5 Russxan. 7— Prawn. 8 ~Egg. g—Lobster. xo—- Salad Dumas. RECIPES FOR SALADS, ETC. 110$ 24rr.-—~SALAD CHIFFONADE. (F r.-—Salade a la Chiffonade.) Ingredients—Carrot, celery, beetroot, all cooked and cut into julienne strips, cucumber shredded, lettuce stamped into small rounds, salad dressing (see recipes for same). Method.--Toss all lightly in a little salad dressing, and serve. 2412.—--SALSIFY SALAD. (Fr.-—Salade de Salsifis.) lngredlents.—Cooked salsify, mayonnaise sauce No. 201. Method.—Cut the salsify.intc 2-inch lengths, pile them in a salad- bowl or dish, coat lightly with mayonnaise, and serve. 2413.—SARDINE MAYONNAISE. (Fm—Mayonnaise de Sardines.) (See Spanish Sardine Salad, No. 2418.) Substitute mayonnaise sauce for the vinegar. 2414.—SHAD’S ROE SALAD. (Fr.-—-Salade au Frai d’Elose.) Ingredients.— 3 cooked shad’s roes, shredded lettuce, endive, beetroot, mayonnaise, oil, vinegar, salt and pepper. Method.—-Slice the roes thinly, season liberally with salt and pepper, sprinkle with vinegar, and moisten well with oil. Let them remain for 2 hours, then place them on a bed of lettuce, coat lightly with mayonnaise, decorate with tufts of endive and sliced beetroot, then serve. 2415.--SHRIMP SALAD. (Fr.—-Salade d’Ecrevisses.) Ingredients.—-r pint of picked shrimps, 2 or 3 tablespoonfuls of mayon- naise sauce No. 201, sliced cucumber, shredded lettuce. Method.—--Stir the sauce into the shrimps, pile the mixture in a salad- bowl or dish, garnish with cucumber and lettuce, then serve. 24r6.—SORREL SALAD. (Fm—Salads d’Oseille.) Follow the same directions as given for preparing Spinach Salad, Recipe No. 2419. 2417.--SOUR CREAM DRESSING. Ingre'dlents.--Sour thick cream, salt. Method.--Stir the cream until smooth, add salt to taste, and use as required. 1106 HOUSEHOLD MANAGEMENT 2418.—SPANISH SARDINE SALAD. (Fr.--Salade de Sardines a l’Espagnole.) Ingredients.—-12 or 14 sardines, 2 tablespoonfuls of capers, r crisp lettuce, stoned Spanish olives, anchovy butter No. 2454, vinegar, salt and pepper. Bedrock—Remove the skin and bones from the sardines, and divide them into short pieces. Wash and dry the lettuce thoroughly, tear it into fine shreds, put it into a basin with the sardines and capers, season with salt and pepper, add a little vinegar, and mix well together. Arrange the salad in a salad bowl, piling it high in the centre, garnish with the olives filled with anchovy butter, and serve. 2419.—SPINACH AND ecc SALAD. (Fr.—Salade d’Epinards aux Oeufs.) lngredlents.--r quart of young spinach leaves, 6 spring onions chopped, 3 or 4 hard-boiled eggs, oil, vinegar, salt and pepper. Method.—Wash the spinach free from grit, dry it thoroughly, and mix with it the onions. Add a few drops of vinegar to I tablespoonful of oil, season with salt and pepper, pour it over the spinach, and mix well. Turn into a salad-bowl, garnish with sections of egg, and serve, A salad of cooked spinach may be made by pressing the purée into a mould or moulds, which, when cold, are turned out and garnished with sections of egg. 24zo.—STUFFED TOMATO SALAD. (See Chapter XXX, Vegetables, Recipe No. 1614.) 242:.—-SUMMER SALAD. (Fr.-—Salade d’Eté.) lngredlents.—-2 or 3 lettuces shredded, 2 handfuls of mustard and cress, 12 radishes sliced, 1» a cucumber sliced, salad dressing (see recipes for same). Medium—Place a little salad dressing at the bottom of a salad-bowl, put in the lettuce, etc. , and serve when well mixed. 2422.—SWEDISH SALAD. (Fr.—-Salade a la Suéd- oise.) Ingredients.-4 ozs. each of cold roast beef, boiled potatoes, firm apples and pickled herring, all cut into dice, 3 anchovies washed, filletted, and coarsely chopped, I tablespoonful each of chopped gherkin, capers, hard-boiled egg, tarragon and chervil, 24 turned olives, 12 oysters, oil and vinegar. Hethod.-Mix all but the oysters together, moisten with a little oil and vinegar, and place the oysters on the top. RECIPES FOR SALADS, ETC. 1107 2423.--SWEETBREAD AND CUCUMBER SALAD. (Fr.—Salade de Ris-de-Veau et Concombre.) Ingmdlenta—A calf's sweetbread, cooked and thinly sliced, 1 of a cucumber thinly peeled and sliced, lettuce shredded, salad dressing (sea recipes for same), mayonnaise sauce No. 201. Methodr-Toss the lettuce in a little salad dressing, turn it into a salad-bowl, and arrange the sweetbread on the top, cover lightly with mayonnaise, garnish with cucumber, and serve. 2424.—SWEETBREAD SALAD. ‘ (See Sweetbread and Cucumber Salad, No. 2423.) 2425.-SWISS SALAD. (Pu—Salads Suisse.) Ingredients—3 tablespoonfuls of potato, 2 tablespoonfuls of tongue, 2 tablespoonfuls of beetroot, 2 tablespoonfuls of carrot, t tablespoonful of apple, all shredded and all cooked except the apple, I cooked fresh herring, finely flaked, salad dressing (see Recipe 2445 for same). MethodAL—Mix all well together, moisten slightly with salad dressing, and serve piled in a salad-bowl. 2426.—-TARTARE SALAD. (Fr.-—Salade a la Tartare). Ingredients-13un quantities of shredded cold meat, celery and cooked potato, tartare sauce N o. 2: 3, salt and pepper. Method.—Mix the meat, celery and potato together, sprinkle liberally with salt and pepper, and stir in a little tartare sauce. Serve garnished with tufts of endive or sliced beetroot. 2427.—TOMATO SALAD. (Fr.-—-Salade de Tomates.) Ingredients.—6 firm medium-sized tomatoes, 1 teaspoonful of finely- chopped parsley, 2 teaspoonfuls of salad-oil, I tablespoonful of vinegar, I teaspoonful of mixed mustard, salt and pepper. Method.—Scald the tomatoes in boiling water ior I minute, drain on a cloth, and Carefully remove the stems and skin. When cool, cut them into thin slices, and place them in a salad bowl. Put 2 saltspoon- fuls of salt, and I saltspoonful of pepper into a basin, add the mustard, pour in the vinegar and oil, and mix thoroughly with a wooden spoon. When ready to serve, add the chopped parsley to the dressing, and pour it over the tomatoes. 2428.—T0MAT0 AND cmvss SALAD. (See Tomato and Onion Salad, No. 2429.) Substitute 1 dessertspoonful of finely chopped chives or very Young spring onions for the cooked onion. 1108 HOUSEHOLD MANAGEMENT 2429.—TOMATO AND ONION SALAD. (Fr.——Salade au Tomates.) Ingredients—6 tomatoes sliced, 1 large onion, salad dressing (sea Recipe No. 2445 for same). Method.--Boil or bake the onion until three-parts cooked. When cold, ch0p it not too coarsely, sprinkle it over the sliced tomatoes, add a little salad dressing, then serve. 243o.—TOMATO AND ARTICHOKE SALAD. ( F r.—Salade d’Artichauts et Tomates.) lngredlents.~—Tomatoes, cooked artichoke bottoms (tinned ones will serve), mayonnaise sauce. Method.--Sp1it the artichoke bottoms in halves, and slice the tomatoes. Arrange neatly in a salad-bowl or dish, pour over a little sauce and serve. 243I.--TRUFFLE SALAD. (Fr.——Salade aux Truffes.) Ingredients.—Equal parts of finely-shredded truflies and celery, cream mayonnaise No. 2440, hard-boiled eggs. Method.—Mix the truffles and celery together, stir in the mayonnaise, and pile in a salad-bowl. Garnish with chopped whites and seived yolks of hard-boiled eggs, and serve. 2432.-—TURNIP SALAD. (F r.—Salade de Navets.) Ingredients—Cold boiled turnips, sliced beetroot, salad dressing (see Recipe No. 2445 for same). Method.-—Slice the turnip thickly, cut the slices into strips, and pile them in a salad-bowl. Pour a little salad dressing over them, and garnish with beetroot. 2433.-—VEAL SALAD. (Fr.—-Salade de Veau.) Ingredients.—} 8. lb. of shredded cold veal, shredded lettuce, endive, 1 tablespoonful of capers or chopped gherkin, lemon-juice, salt and pepper, salad dressing (see Recipe No. 2445 for same). Method.--Season the meat with salt and pepper, sprinkle liberally with lemon-juice, and put it aside for 1 hour. Add the capers and lettuce, moisten with salad dressing, and serve garnished with tufts of endive. 2434.5WALNUT AND CELERY SALAD. (See Walnut and Celery Mayonnaise, No. 2435.) RECIPES FOR SALADS, ETC. 1109 2435.—-WALNUT AND CELERY MAYONNAISE. (Fr.—-Mayonnaise de Céleri et N oix.) Ingredients.--2 or 3 strips of white celery finely shredded, } a pint of peeled walnuts, 2 tablespoonfuls of stiff mayonnaise sauce No. 201, r tablespoonful of thick cream, salt and pepper. For garnishing: watercress or small red radishes. Method.—Cut the walnuts into small pieces, mix them with prepared celery, season with a little salt and pepper, and add gradually the mayonnaise and cream. Dress in a pile on a vegetable dish or a small flat salad bowl, garnish with a few sprigs of watercress or small radishes, and serve with roast poultry or game. 2436.-—WHITE BEAN SALAD. (Fr.--Salade de Haricots blancs.) (See Lentil Salad, No. 2396.) Substitute white haricot beans for lentils, or use Boston baked beans, usually sold in tins. 2437.--WINTER SALAD. (Fr.--Salade d’hiver.) Ingredients.-I small head of celery, } a cooked beetroot, 3 or 4 cold potatoes, i a teaspoonful of finely-chopped parsley, salad dressing No. 2445, salt and pepper. Method—Peel and slice the beetroot, slice the potatoes, shred the celery, but not too finely. Arrange the prepared vegetables in separate layers, seasoning each layer with a little salt and pepper. Pour over 4 or 5 tablespoonfuls of salad dressing, sprinkle on the parsley, and serve. Salad Dressings 2438.-CLARET DRESSING. Ingredients.——} of a pint of claret, r teaspoonful of lemon—juice, a clove of garlic, 1 teaspoonful of finely chopped shallots, salt and sugar to taste. Method.--Mix all the ingredients together, let the preparation stand for 6 hours or longer, then strain, and pour it over a salad previously tossed in a little salad-oil. 4329.--MAYONNAISE SAUCE. (See Sauces, No. 201.) 1110 HOUSEHOLD MANAGEMENT 244o.--—MAYONNAISE COOKED. (Fr.--Mayonnaise cuite.) lngredients.—} a pint of milk or single cream, } of a pint of vinegar, 3 yolks of eggs, 1 tablespoonful of salad-oil, I tablespoonful of sugar, 1 tablespoonful of salt, 1 dessertspoonful of mustard. Method.-Mix the oil, sugar, salt and mustard well together in a basin, add the well-beaten yolks of eggs,next the vinegar, and lastly the cream or milk. Stand the basin in a saucepan containing sufficient boiling water to surround it to half its depth, and stir the mixture over the fire until it acquires the consistency of custard. This dressing, if tightly bottled, will keep for several days. Average Cost.—6d. when made with milk. 2441.—-MAYONNAISE, RED. (firs—Mayonnaise Rouge.) Ingredients—i a pint of stiff mayonnaise sauce (see Sauces), { of a pint of tomato puree, salt and pepper. Method.—Mix the ingredients smoothly together, and season to taste. Tu: Ouv: Aim Ouvs-Ou. (Fr. clinch—This tree assumes a high degree of interest from the his- torical circumstances with which it is connected. A leaf of it was brought into the ark by the dove when that vessel was still floating on the waters of the great deep, and gave the first token that the deluge was subsiding. Among the Greeks, the prize of the victor 1n the Olym 'c games was a wreath of wild olive; and the “ Mount of Olives ” is rendered familiar to our ears y its being mentioned in the Scriptures as near to erusalem. The tree is indigenous in the north of Africa. Syria and Greece, and the Romans introdu it into Italy. In Spain and in the south of France it is now cultivated; and although it grows in England, its fruit does not ripen in the open air. Both in Greece and Portu- gal the fruit is eaten in its ups state, but its taste is not agreeable to mang palates. To the Indian shepherd, bread and olives, with a little wine, form a nourishm diet ; but in ngland olives are usually only introduced by way of dessert, to destroy the taste of viands which have been previously eaten, that the flavour of the wine may be the better enjoyed. There are three kinds of olives imported to Lmdon—-the French, Spanish and Italian ; the first are from Provence, and are generally accounted excellent; the second are larger, but more bitter; and the last are from Lucca, and are esteemed the best. The oil extracted from olives, called olive- oil, or salad-oil, is, with the Continentals, in continual request, many dishes being prepared with it. With us it is principally used in mixing a salad. 2442.--REMOULADE SAUCE. lngredlents.—} a pint of salad-oil, 2 tablespoonfuls of tarragon vinegar, 1 teaspoonful of made mustard, 1 raw yolk of egg, a few leaves each of tarragon, burnet, chives, and parsley. 1 saltspoonful of salt, 1- of a saltspoonful of pepper, 4} a saltspoonful of castor sugar. Method.--Blanch the herbs for 1 minute in boiling water, then dry them well and chop them finely. Put the yolk of egg into a small basin, add the salt and pepper, stir briskly with a wooden spoon until very thick, then work in the oil, drop by drop at first, and afterwards more quickly. A few drops of vinegar should be added at intervals during the mixing, and when the desired consistency is obtained, the mustard, herbs and sugar may be stirred in and the sauce used. Average Costa—ts. RECIPES FOR SALADS, ETC. III! 2443.--REMOULADE SAUCE, INDIAN. Ingredients.—The yolks of 3 hard-boiled eggs, 3 tablespoonfuls of salad-oil, r tablespoonful of vinegar, 1 teaspoonful of curry paste, 1 teaspoonful of curry-powder, i a teaspoonful of salt. bismuth—Put the yolks of eggs into a basin, rub them with the back of a wooden spoon until smooth, then mix in the salt, curry-powder and paste. Stir the oil in gradually, and as soon as the sauce is per- fectly smooth and creamy, add the vinegar, drop by drop; when thoroughly incorporated, use as required. Average Cosh—About 9d. 2444.—SALAD DRESSING. Ingredients.—The yolks of 3 hard-boiled eggs, 4 tablespoonfuls of salad-oil, 2 tablespoonfuls of Worcester sauce or mushroom ketchup, 2 tablespoonfuls of vinegar, 1 teaspoonful of made mustard, 1 tea- spoonful of salt, I} a teaspoonful of pepper. Method.—Rub the yolks of eggs through a fine sieve, mix with them the salt, pepper and mustard. Stir in the salad-oil, add the Worcester sauce and vinegar gradually, and when thoroughly incorporated the dressing is ready for use. The whites of the eggs should be utilized for garnishing the salad. The above will be found an excellent dressing for cold meat salads to be served with cold meat. Average Cost.-8d. or 9d. 2445.--SALAD DRESSING. (Another way.) Ingredients.—The raw yolks of 2 eggs, 2 tablespoonfuls of salad-oil, 2 tablespoonfuls of thick cream, 1- a teaspoonful of vinegar (preferably tarragon), 4} a teaspoonful of mixed finely-chopped onion, chervil, salt and pepper. Method.-Add the salt and pepper to the raw yolks of eggs, and stir them with a wooden spoon in a small basin until almost as thick as butter; add the oil, drop by drbp, stirring briskly meanwhile, put in the cream, tarragon vinegar, chopped chervil, and use. Average Cost.—-Ab0ut 6d. or 8d. 2446.—SALAD DRESSING. (Another way.) Ingredients.--2 tablespoonfuls of cream, 1 tablespoonful of vinegar, 1} a. teaspoonful of made mustard, 2 hard-boiled eggs, 1} a saltspoonful of salt, } of a saltspoonful of pepper. Method.--Bruise the yolks of the eggs with a wooden spoon, add to them the mustard, salt and pepper, and the cream gradually. When perfectly smooth add the vinegar, drop by drop, stirring briskly mean- n12 HOUSEHOLD MANAGEMENT while. If preferred, oil may be substituted for the cream. The whites of the eggs should be used for garnishing the salad. Average Cost.-—5d. or 6d. 2447.--SALAD DRESSING. (Another way.) Ingredients—i a tablespoonful of boiled potato, I tablespoonful of salad-oil or thick cream, I} a tablespoonful of vinegar, 1 saltspoonful of sugar, 1 saltspoonful of salt, 1- of a saltspoonful of pepper. Method.--Mix the potato, sugar, salt and pepper smoothly together, add the oil gradually, and when perfectly smooth stir in the vinegar, drop by drop, and use as required. Average Cost.—2d. 2448.--SALAD DRESSING, CREAM. Ingredients.-4 tablespoonfuls of cream, I tablespoonful of vinegar, } a teaspoonful of made mustard, I saltspoonful of castor sugar, i a saltspoonful of salt. Method.—Mix the mustard, salt and sugar smoothly together, stir in the cream, add the vinegar, drop by drop, and use as required. Average Cost.—6d. 2449.--SALAD DRESSING, PARISIAN. Ingredients.--The yolks of 3 hard-boiled eggs, the yolks of 2 raw eggs, 5 tablespoonfuls of salad—oil, 2 tablespoonfuls of thick cream, I dessert- spoonful each of finely-chopped onion, chervil, and chives, 1 teaspoonful of salt, } of a teaspoonful of pepper. Method.—Bruise the hard-boiled yolks of eggs, with a wooden spoon, mix with them the salt and pepper, add the raw yolks of eggs, and stir until thick and perfectly smooth. Stir in, drop by drop, first the salad- oil and then the vinegar, and when ready to use, add the cream, onion, chervil, and chives. The whites of the eggs should be added to the salad; the raw whites might be poached, and used as garnishing. Average Cost.—About ts. 6d. 245o.—VINAIGRETTE SAUCE. Ingredients.--4 tablespoonfuls of salad-oil, 2 tablespoonfuls of tarragon vinegar, 1 teaspoonful of chopped pickled gherkin, } a teaspoonful of finely-chopped shallots, 1» a teaspoonful oi finely-chopped parsley, x saltspoonful of salt, 1- oi a saltspoonful of pepper. Method.--Mix the above ingredients well together, and use as required. Average Cost.-»--8d. RECIPES FOR SALADS, ETC. 1113 Sandwiches. 2451.--ADELAIDE SANDWICHES. Ingredients.—Cooked chicken and ham, white bread, curry-butter. Method.—Cut the chicken and ham into very thin slices, and remove all skin, gristle, and the greater part of the fat. Prepare some thin slices of bread, spread with curry-butter No. 2467, add next a slice of ham, then a layer of chicken, sprinkle lightly with salt, and cover with bread and butter. Press well to make the parts adhere firmly together, trim away the crusts, and cut into 4 triangles. Dish neatly on a folded serviette, and garnish with watercress or parsley. 2452.—-ALEXANDRA SANDWICHES. Ingredients.—} a 1b. of finely-chopped chicken or game, 1 of a Ib. oi finely-chopped ham, 1 tablespoonful of mushrooms cut into dice, x tablespoonful of trufiies cut into dice, } an oz. of meat glaze, 1 or 2 sheets of gelatine, brown sauce (see Sauces, No.2 3 3), salt and pepper, bread, creamed or watercress butter. Method.—Put 3 or 4 tablespoonfuls of brown sauce, the glaze and gelatine into a stewpan, and when the whole is reduced to a liquid State add the chicken or game, ham, mushroom, and trufiies. Season to taste, stir over the fire until thoroughly hot, then turn into a square mould. When cold cut into thin slices, place them between slices of bread and butter, trim the edges neatly, and cut into 4 triangles or squares. 2453.-ANCH0VY AND EGG SANDWICHES. Ingredients—10 anchovies, 3 hard-boiled yolks of eggs, 2 tablespoon- iuls oi grated Parmesan cheese, butter, cayenne, white or brown bread, curry-butter, No. 2467. bismuth—Wash and bone the anchovies, pound them in a mortar with the yolks of eggs, cheese, as much butter as is needed to moisten the whole, and a little cayenne. Prepare some thin slices of bread and curry-butter, spread half of them with the preparation, cover with the remainder, and press these well together. Next trim the edges neatly, and cut them into triangles or any shape preferred. Dish neatly on a folded serviette or lace paper, and serve garnished with watercress or parsley. 1114 HOUSEHOLD MANAGEMENT 2454.—-ANCHOVY BUTTER. (Fr.—Beurre d’Anchois.) Ingredients—1- oi a lb. of fresh butter, 6 anchovies, Krona pepper. Method.—Wash and bone the anchovies, pound them in a mortar until smooth, using a little butter to facilitate the pounding, then rub them through a fine sieve. Mix with them the rest of the butter, and add a little Krona pepper to deepen the red hue of the fish. Anchovy essence or paste may be used instead of anchovies, but the flavour of the preparation is not nearly so good, although when thus prepared it answers ordinarily as an adjunct to other substances. Lobster, sar- dine, prawn, and shrimp butter may be made by pounding the fish until smooth, adding butter gradually until the preparation is Sufficiently moist to be easily spread. When pungency is desired, it may be obtained by adding curry-powder and paprika pepper, or cayenne; and when less highly seasoned preparations are preferred, the mild, agreeably-flavoured Krona pepper should be employed. 2455.—ANCHOVY AND HADDOCK SANDWICHES. Ingrodients.—6 ozs. oi finely-chopped cooked smoked haddock, 2 ozs. of butter, 1} ozs. oi anchovy paste, cayenne pepper, creamed butter, or mayonnaise sauce, white or brown bread. Method.-Ii possible, pound the fish, butter and anchovy paste in a mortar until smooth; it not, work them well together, using a wooden spoon and basin for the purpose. When a smooth soit paste is ob- tained, season to taste, and spread the mixture on thin slices of bread. Cover an equal number oi slices thickly with creamed butter or mayon- naise sauce No. 201, and press the parts firmly together. Trim neatly, cut into circles, squares or triangles, and serve on a folded serviette garnished with watercress or parsley. 24 56.—-—BEEF SANDWICHES. Ingredients.—Cold roast beef, tomato, cucumber or cress, mustard or curry-butter, white bread, salt. Kenneth—Spread thin slices of bread with mustard or curry-butter (see No. 2467), cover 1} of them with thinly sliced beef, add slices of tomato, cucumber, or watercress leaves, seasoned with salt, pepper and vinegar. Cover with buttered bread, press well together, trim and cut into squares or triangles. Variety may be obtained by spreading the bread with creamed butter No. 2465, and adding a thin layer oi horseradish sauce to the beef instead of tomato or cucumber (see Sauces). 2457.-—BL0ATER SANDWICHES. Ingredients.-z or 3 bloaters, butter, pepper and salt, white or brown bread, watercress-butter. RECIPES FOR SALADS, ETC. 1115 Method.—Grill or fry the bloaters, remove all the skin and bone, and chop them finely. If available, pound them in a mortar until smooth; otherwise beat well, and add butter until a soft smooth paste is formed. Pass through a wire sieve, season to taste, spread on thin slices of bread, and cover with bread coated thickly with watercress-butter No.2492. Trim away the crusts, and cut into circles, squares or triangles. 2458.—CAVIAR SANDWICHES. lngredlents.--Astrakhan caviar, creamed butter, lemon-juice, cayenne Pepper- Method.--Prepare some thin slices of bread, spread them lightly with caviar, sprinkle with lemon-juice and a little cayenne. Have ready an equal number of slices of bread and creamed butter No. 2465, cover, press lightly together, trim, and cut into square, triangular, or finger- shaped pieces. These sandwiches may be varied by using lobster, prawn, or shrimp- butter, any of which flavours combine agreeably with that of caviar. 2459.——CELERY SANDWICHES. lngredlents.—Very finely shredded celery, cream, salt and pepper, thin slices of buttered white bread. Method.-—Moisten the celery slightly with cream, season to taste, place a thin layer between slices of bread and butter, and serve. 2460.—CHEESE SANDWICHES. Ingredients.—Cheshire or Cheddar cheese, butter, anchovy-essence or paste, white or brown bread, salt and pepper, cayenne. Method.—Grate the cheese finely, then either pound or work it until smooth with a little seasoning, anchovy-essence or paste, and as much butter as is needed to form the whole into a soft paste. Have ready some thin slices of bread and butter, spread the cheese preparation on i of them, cover with the remainder, press well, trim, and cut into the desired shape. 246I.——CHICKEN MAYONNAISE SANDWICHES. Ingredients.--Cold cooked chicken or ham, mayonnaise sauce (see Sauces, N0. 201), watercress, or mustard and cress, farthing rolls. Method.---Wash and dry the cress thoroughly, and remove the stalks. Shred the chicken and ham finely, season with pepper, and moisten with mayonnaise sauce. Scoop the crumb from the rolls, put in a little of the chicken mixture, add a layer of cress, then a little more chicken mixture, and replace the lid. Sandwiches of this description are suit- I 116 HOUSEHOLD MANAGEMENT able for picnics or any occasion when there is the possibility of the slices of bread becoming dry. Nearly all the mixtures for spreading on bread may be used as a filling for rolls. 2462.-—CHICKEN (OR CHICKEN AND HAM) SAND- WICHES. Ingredients.—-Cooked chicken, cooked ham or tongue, creamed or watercress butter, I large French roll or white bread. Method.-—Select a roll I day old, rasp the crust, but do not remove it, slice thinly, and spread with butter. Shred the chicken and ham or tongue finely, place a layer between 2 slices of bread and butter, and press well together. Arrange overlapping each other in a circle on a folded serviette, and serve garnished with small salad or water- CI'CSS. 2463.—-CLEN T SANDWICHES. lngredients.—Cooked veal or lean pork, pickled gherkins, white bread, butter, pepper. Method.—Remove all fat, skin, and gristle from the meat, and cut it into thin slices; also slice the gherkins as thinly as possible. PIepare some thin slices of bread and butter, lay on the meat, season with salt (unless already salted), on the top place slices of gherkin, sprinkle with pepper and cover with more bread and butter. Press well, trim neatly, and cut into squares or triangles. 2464.—COD’S ROE SANDWICHES. Ingredients.—Cod’s roe and liver, brown bread, butter, essence of anchovy, r finely-chopped small onion, 1 teaspoonful of finely-chopped parsley, lemon-juice or vinegar, salt and pepper. Method.--Fry the onion in i an 02. of butter until lightly browned, add the roe and liver, cut up small, the parsley and seasoning to taste. Stir over the fire for a few minutes, then pound, sieve, and spread it when cold on brown bread and butter. Press well, trim, and cut into circles, squares or triangles. Dish tastefully, and serve garnished with watercress or parsley. 2465.--CREAMED BUTTER FOR SANDWICHES. lngredlents.--} 2. lb. of fresh butter, 1 gill of cream, mustard, salt and pepper, cayenne. Method.--Beat the butter to a cream, whip the cream stifily, then add it lightly to the butter, and season to taste with mustard, salt, pepper or cayenne. RECIPES FOR SALADS, ETC. 1117 2466.—CUCUMBER SANDWICHES. Ingredients—1 large cucumber, creamed butter, white or brown bread, salad-oil, lemon-juice or vinegar, salt and pepper. Method.-Peel the cucumber, slice it thinly, season liberally with salt, drain on a hair sieve for 1 hour, and dry thoroughly. Now put it into a basin and sprinkle with pepper, salad-oil, lemon-juice, or vinegar, liberally or otherwise according to taste. Have ready some thin slices of bread and butter, stamp‘ out some rounds of suitable size, place slices of cucumber between 2 rounds of bread, and press the parts well together. Dish slightly overlapping each other in a circle on a folded serviette, and serve garnished with parsley. ' 2467.—CURRY BUTTER. Ingrodlents.—4 ozs. of fresh butter, I heaped teaspoonful of curry- powder, 1} a teaspoonful of lemon-juice, salt to taste. Method.—Beat the butter to a cream, then stir in the curry-powder and lemon-juice, and add salt to taste. 2468.—-EGG AND CHUTNEY SANDWICHES. lngredlents.—Hard-boiled eggs, chutney, white or brown bread, butter. Method.-—Boil the eggs as directed in the following recipe, shred the whites of the eggs or chop them coarsely, crush the yolks with a wooden spoon, and add chutney gradually until a moist paste is obtained. Prepare some thin slices of bread and butter, spread } of them with the egg mixture, add a thin layer of white of egg, and cover with more bread and butter. Press well, trim, and cut into desired shapes. 2469.—-EGG AND GHERKIN SANDWICHES. Ingredients.—3 hard boiled eggs, I or 2 pickled gherkins, butter, white or brown bread, creamed butter, salt and pepper. Method.--Boil the eggs for 15 minutes, let them remain in water until quite cold, then remove the shells, and chop the whites finely. If available, pound the yolks of the eggs in a mortar with sufiicient butter to form a moist paste. 0r, work together in a basin until smooth and moist, then season to taste with salt and pepper. Spread some thin slices of bread and butter with the yolk of egg preparation, sprinkle lightly with chopped white of egg, and add a few very thin strips of gherkin. Cover with more bread and butter, press well together, trim off the crusts, and cut into circles, squares, or triangles. Dish neatly on a folded serviette, or lace paper, and serve garnished with Parsley. 1118 HOUSEHOLD MANAGEMENT 247o.—EGG SANDWICHES. lngredients.—Fresh eggs, watercress, or mustard and cress, white or brown bread, butter, oil, vinegar, salt and pepper. Method.—Boil the eggs for 15 minutes, then crack the shells, and leave the eggs in water until quite cold. When ready, shell, slice them thinly, season with salt and pepper, and sprinkle lightly with oil and vinegar mixed in equal proportions. Let them remain for 15 minutes, then turn them carefully and season and sprinkle as before. Meanwhile wash and dry the cress thoroughly, and season it with oil, vinegar, salt and pepper. Cut some thin slices of bread and butter, spread 1} of them with the prepared eggs and the rest with cress, press them firmly t0gether, trim away the crust, and cut into shape. Dish them neatly on a folded serviette, garnished with small salad or watercress, 2471.—FOIE GRAS SANDWICHES. Ingredients—r tin or terrine of ioie gras, bread, butters Distinct—Prepare some thin slices of bread and butter, on Q of them spread slices of foie gras, and cover with the remainder. Press the parts firmly together, trim the edges neatly, and cut them into square, triangular, or finger-shaped pieces. Arrange them neatly on a daintin covered dish, and garnish with watercress or parsley, 2472.--FOIE GRAS SANDWICHES, IMITATION. Ingredients—4} a lb. of cali’s liver, 1» of a lb. of bacon, I small carrot, I small onion, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, nutmeg, bread, butter. Method.—Cut the bacon and liver into small pieces, and slice the carrot and onion thinly. Fry the bacon for 2 or 3 minutes, then put in the liver, carrot, onion, herbs, and a good pinch of nutmeg. Season to taste with salt and pepper, cook gently for about 10 minutes, then pound in a mortar until smooth, and rub through a wire sieve. Now add the butter or cream gradually until a soft paste is obtained, spread it rather thickly between slices of bread and butter, press well together, trim, and cut into round, triangular, or finger-shaped pieces. Dish neatly on a serviette garnished with small salad, watercress, or parsley. 2473.—GREEN BUTTER. lngredlents.--4 ozs. of fresh butter, I} tablespoonfuls oi finely-chopped washed parsley, I tablespoonful of lemon-juice, anchovy essence or paste, salt and pepper. Method.--Beat the butter to a cream, add the parsley, lemon-juice, and anchovy-essence or paste to taste, season with salt and pepper, and when thoroughly mixed, use as required. RECIPES FOR SALADS, ETC. 1119 2474.——GRUYERE CHEESE SANDWICHES. Ingredients.—Gruyére cheese, white bread, butter, French mustard, Krona pepper, white pepper. Method.—Cut thin slices of bread and butter, spread them lightly with French mustard, cover with thinly-sliced or grated Gruyere cheese, and season with the 2 kinds of pepper. Cover with more bread and butter, press firmly together, trim off the crusts, and cut into square, triangular, or finger-shaped .pieces. 2475.—HAM BUTTER. Ingredients—4 ozs. of finely-chopped lean cooked ham, 2 ozs. of butter, 1 tablespoonful of thick cream, pepper, cayenne. Method.—-Pound the ham in a mortar until smooth, adding gradually a little butter. Pass through a fine sieve, work in the cream and the rest of the butter, season to taste, and use as required. 2476.-—MUSTARD BUTTER. Ingredients.--4 ozs. of fresh butter, 1 teaspoonful of made mustard, salt. Method.—Beat the butter to a cream, then mix in the mustard, and add salt to taste. 2477.--0LIVE SANDWICHES. Ingredienw—Olives, cream, pepper, thin slices of bread and butter. Method.—Stone, chop and pound the olives finely, adding a little cream from time to time. Season to taste with pepper, pass through a fine sieve, and spread rather thickly on bread and butter. Cover with slices of bread and butter, press firmly, trim away the crusts, and divide them into triangles or squares. Serve garnished with cress or parsley. Tlme.--1 hour. Average Cosh—rs. to Is. 3d. for one small dish. Seasonable at any time. 2478.—OYSTER SANDWICHES. (Sandwich de Huitres.) Ingredients.--12 oysters finely chopped, § an 02. of butter, I teaspoon- ful of very fine breadcrumbs, 2 tablespoonfuls of cream, f a well-befien egg, salt and pepper to taste. Method.—Stir the ingredients over the fire for a few minutes, then turn the preparation into a small mould, and, when cold, slice thinly, and serve between very thin well-buttered brown bread. rrzo HOUSEHOLD MANAGEMENT 2479.--POMPADOUR SANDWICHES. lngredlents.—Potted game, chicken, or meat, cream or creamed butter, 1 hard-boiled egg, 1 teaspoonful of finely-chopped parsley, lobster coral or Krona pepper, aspic jelly, or clarified butter, white bread. Method.—Rub the yolk oi the egg through a sieve, and chop the white finely. Reduce the potted meat to a soft paste by means of vigorous beating and the addition of a little cream or creamed butter, and, if necessary, add seasoning, and flavour with a few drops of lemon-juice, anchovy-essence, mushroom ketchup, or other suitable ingredient. Cut thin slices of bread and butter into rounds about 2 inches in diameter, place a layer of the preparation between 2 of them, and press well together. Have ready some cold liquid aspic jelly or clarified butter on the point of setting, brush the sandwiches over lightly, and sprinkle an equal number with parsley, white of egg, yolk of egg, and lobster coral or Krona pepper. Serve tastefully arranged on a folded serviette or dish paper. 2480.—PRINCESS SANDWICHES. lngredlents.-6 ozs. of cooked chicken, 3 ozs. of cooked ham or tongue, 1 tablespoonful of grated cheese, 2 hard-boiled yolks of eggs, oil, vinegar, mustard, salt and pepper, white bread, butter. bismuth—Chop the chicken and ham finely, pound them in a mortar with the cheese and yolks of eggs,adding vinegar,mustard,salt and pepper to taste, and as much oil as is needed to moisten the whole. Place the preparation between thin slices of bread and butter, press well, trim neatly, and cut into circles, squares, triangles or fingers, as may be preferred. 248r.—-ROLLED SANDWICHES.(Fr.—Tartines roulées.) lngredlents.—6 ozs. of finely-chopped cooked chicken, 2 ozs. of finely- chopped ham or tongue, 2 tablespoonfuls of mayonnaise sauce (see Sauces, No. 201), brown bread. Method.--Pound the chicken and ham or tongue in a mortar until smooth, adding a little liquid butter to facilitate the process. Season to taste, and rub through a fine sieve, then stir in the mayonnaise sauce. Cut some thin slices of bread and butter, trim oil the crusts, spread them with this preparation, roll up firmly, wrap them lightly in a clean cloth, and let them remain in a cool place for I hour. Dish them daintily on a folded serviette or lace paper, and serve garnished with small cress. 2482.—-SALAD SANDWICHES. lngredlents.--Lettuce, watercress, mustard and cress, mayonnaise sauce, No. 201 , white or brown bread, butter, salt. SANDWICHES. K ¢-¢._-- .u» I. en and Ham Sandwiches. 2. Cheese Sandwiches. 3. Cucumber Sandwiches. 75 OO SANDWIC HE S O . it. an r, .05 5' . . DIV". “ -.o 0" .0 0 gr. ' .po i~ ‘ 5mm . . -nnéfi 1 . .A'IQ“..“ Ola.00~|“.“' t‘p‘ -wa-~¢n. H *7 .e-»_ b 2.52..“ 31...." ... I D 2. Chicken Sandwiches. I . Egg Sandwichc ‘. 3. Anchovy Sandwiches. RECIPES FOR SALADS, ETC. 1121 Method.--Wash and dry the lettuce and cress thoroughly, then shred the lettuce finely, remove the stalks from the cress, season with salt, and mix with the mayonnaise sauce. Place a layer of this preparation between thin slices of bread and butter, press them well together, trim away the crusts, and cut into desired shapes. 2483.—SALMON SANDWICHES. Ingredients—Cold boiled salm0n, prepared cucumber (see Cucumber Sandwiches, No. 2466), mayonnaise or tartare sauce, bread, butter, Method.—-Cover thin slices of bread and butter with salmon separated into very small flakes, add a thin layer of mayonnaise or tartare sauce, and on the top place slices of cucumber. Cover with more bread and butter, press well together, trim, and cut into shape. Other kinds of fish may be used in this manner, or they may be pounded and passed through a sieve. Tomato, lettuce, or cress may replace the cucumber, and any suitable thick sauce may be substitued for the mayonnaise. 2484.--SARDIN E AND TOMATO SANDWICHES. Ingredients—1 tin of sardines, 2 hard-boiled yolks of eggs, 2 or 3 firm tomatoes, lemon-juice or vinegar, salt and pepper, white or brown bread, butter. Method.—Skin and bone the sardines, and split them in halves. Pass the tomatoes and yolks of eggs through afine sieve, mix with them a little butter, add the lemon-juice or vinegar, and salt and pepper to taste. Prepare some fingers of bread, spread them with the tomato preparation; on the top place i a sardine, and cover with fingers of bread and butter. Press well together, and dish tastefully on a folded serviette garnished with parsley. 248 5.—SARDIN E BUTTER SANDWICHES. Ingredients.—I tin of sardines, I or 2 French rolls, butter, lemon-juice, Krona pepper, white pepper. Method.—Skin and bone the sardines, rub them through a fine sieve, add lemon-juice, Krona pepper, and white pepper to taste, and work them to a soft paste with a little butter. Rasp the rolls well, but do not remove the crusts; cut them into thin slices, spread them with the fish preparation, and roll up lightly. If convenient wrap them compactly in a clean cloth, and let them remain in a cold place for I hour before serving. 2486.-—SEFTON SANDWICHES. Ingredients.--I tin of sardines, Cheshire or Cheddar cheese, lemon- juice or vinegar, pepper and salt, white or brown bread, creamed butter N0. 2465. O O 1122 HOUSEHOLD MANAGEMENT Methods—Skin and bone the sardines, pound them with an equal amount of cheese in a mortar until smooth, adding seasoning and lemon-juice or vinegar to taste, and as much cream or milk as is needed to moisten the whole, then rub through a fine sieve. Put a layer of this preparation between thin slices of bread and butter, press well, trim, and cut into desired shapes. 2487.—SPANISH SANDWICHES. lngredlents.-~Finely-chopped cooked chicken, anchovies, hard-boiled yolks of eggs, Spanish olives, brown bread, butter. Method.--Wash and bone the anchovies, and divide them into small fillets; rub the yolks of eggs through a sieve, and chop the olives finely. Cut slices of brown bread and butter into rounds about 2 inches in diameter, on half of them place fillets of anchovy, add a thin layer of chopped chicken, and on the top sprinkle a little prepared yolk of egg and olives. Cover with rounds of bread and butter, press well together, and dish daintily. 2488.--SPORTSMAN’S SANDWICHES. lngredlents.-Cold game, chicken or meat, white bread, plain or creamed butter, Tartare sauce (see Sauces, No. 213), French mustard. Method—Toast some }-inch slices of bread lightly, split them, and. butter the plain sides. On half of them place thin slices of game, chicken, or meat, spread on a little tartare sauce seasoned with French. mustard, and c0ver with more bread and butter. Pmss well, trim neatly, and cut into squares. If to be packed, wrap them in lettuce leaves, and finally in greaseproof paper. 2489.--ST. JAMES’S SANDWICHES. lngredlents.--Puff-paste, finely-chopped cooked game or chicken, finely-chopped ham or tongue, cream, butter, lemon-juice, salt and Pepper. 1 egg- Method.-—Roll the paste out to about § of an inch in thickness, and cut it into oblong shapes 2} inches long and 11- inches wide. Brush them over with yolk of egg, and bake in a hot oven. While they are cooking moisten the game or chicken, etc., with alittle butter and cream, add a few drops of lemon-juice, and season to taste with Salt and pePPert When the paste is ready remove the tops with a sharp knife, scoop out the soft inside, and fill with the preparation. Brush the edges over with white of egg, replace the tops, and return to the oven for a few minutes to set the filling and seal the edges. Serve either hot or cold. RECIPES FOR SALADS, ETC. 1123 2490.-—SWEDISH SANDWICHES. Ingredients—Cream cheese, } a gill of mayonnaise sauce (see Sauces, No. 201), I gherkin,6 olives, r teaspoonful of capers, bread, butter, Krona Pepper - Method.—Chop the gherkin, olives, and capers finely, and mix with them the mayonnaise sauce. Cut some thin slices of bread and butter, spread half of them with the preparation, and the remaind er with cream cheese. Press one of each kind well together, arrange them tastefully on a folded serviette or dish paper, and serve gamlshed with small salad or watercress. 2491.-—TOMATO SANDWICHES. Ingredients.—Ripe firm, tomatoes, creamed butter, white or brown bread, lemon-juice or vinegar, salt and pepper. Method.-—Pour boiling water over the tomatoes, let them remain immersed for 2 minutes, then drain and cover with cold water. Allow them to become quite cold, dry well, remove the skins and slice thinly, Season with salt and pepper, and sprinkle with lemon-juice or vinegar, sparingly or otherwise, according to taste. Have ready some this Slices of bread and butter,stamp out some rounds of suitable size, place slices of tomato between 2 rounds of bread, and press well to make the parts adhere firme together. Serve on a daintily-covered dish gar- nished with small salad or watercress. 2492.-—WATERCRESS BUTTER. ~ Ingredients.—4 ozs. of fresh butter, 2 or 3 bunches of watercress, salt and pepper. Method.—Remove all the stalks, wash, drain, and dry the leaves thoroughly, chop them as finely as possible, then work the butter in gradually, and season to taste. Watercress butter will be found a great improvement to sandwiches made of such simple substanées as Chicken, eggs, etc., the delicate flavour of which would be overpowered by the addition of more highly seasoned preparations. PRESERVES, JAMS, PICKLES, AND STORE SAUCES CHAPTER XXXVI From the nature of vegetable substances, and chiefly from their not passing so rapidly into a decomposed state as animal substances, the method of preserving them is somewhat difierent, although the general prin- ciples are the same. All the methods of preservation are put in prac- tice occasionally for fruits and the various parts of vegetables, according to the nature of the species, the Climate, the uses to which they are applied, etc. Some are dried, as nuts, raisins, sweet herbs, etc.; others are preserved by means of sugar, as, for example, many fruits whose elicate juices would be lost by drying; some are preserved by means of vinegar, and chiefly used as condiments or pickles; a few also by salting, as French beans; while others are preserved in spirits. We have in this place to treat of the .best methods of preserving fruits. Fruit is a most important item in the daily dietary; therefore, when we cannot obtain it fresh, we must have it preserved. It has long been a desideratum to preserve fruits by some cheap method to keep them fit for the various culinary purposes, as making tarts and other similar dishes. The expense of preserving them with sugar is a serious objec- tion. By most home methods, unless sugar is used in considerable quantities, the success is very uncertain, and sugar overpowers and destroys the sub-acid taste so desirable in many fruits ; so that the tinned and bottled fresh fruits, now so common, though only intro- duced of recent years, are a valuable addition to our food. Fruits intended for preservation should be gathered in the morning, in dry weather, with the morning sun upon them if possible ; they then have their fullest flavour, and keep in good condition longer than when gathered at any other time. Until fruit can be used, it should be placed in the dairy, an ice-house or a refrigerator. In an ice-house it will remain fresh and plump for several days. Fruit gathered in wet or foggy weather will soon mildew, and be of no service for pre- serves unless it is used immediately and very thoroughly boiled, when t1=¢ RECIPES FOR PRESERVES 112 5 it may be made into preserve or jam that will keep, though of course of inferior quality. There is no mistake more common than to suppose that any half-ripe or over-ripe fruit is good enough for jam. Sugar for Preserving.-Of the various kinds of sugar in common use, the white refined lump is generally sold for preserving, and, indeed, is the only kind admissible for the more delicate kinds of preserves. Coarse brown sugar conceals the flavour of any fruit, and the whiter moist sugar has little sweetening power. Crystallized Demerara makes good preserves, is very sweet, seldom adulterated, and is less expensive than lump sugar, so that for common household preserves it is very suitable. A well-known writer says: “ Sugar-candy is the purest form of sugar; white loaf sugar comes next; then the pale, dry, large-grained crystallized sugars; while all the moist sugars are of inferior purity, invariably containing not only water and uncrystallizable sugar, but also mineral and organic Compounds. They are not infrequently infested by a small insect, the sugar-mite, many thousands of which have been detected in a single pound of brown sugar." Cane~ sugar and grape—sugar, otherwise known as sucrose and glucose, are obtained from various sources. Most of the cane-Sugar consumed in England is actually produced from the sugar-cane, but of beet-root sugar there is much in the market, and in America sugaris produced from the maple, from maize, and from the “ sugar grass.” From a chemical point of view they are the same, and from a culinary one nearly so, though the difference in sweetening power and in crystallization undoubtedly afiect flavours. Grape-sugar abounds in grapes and in many other fruits, and it may also be manufactured. It does not crystallize as cane- sugar does, and is not nearly so sweet, so that the admixture of grape with cane-sugar is an adulteration greatly to the disadvantage of the purchaser, though in no way unwholesome. Jams made with pure cane-sugar are apt to crystallize, or become granular; to prevent this glucose is added. If only a small proportion is used, it can hardly be considered an adulterant. When a strong solution of sugar is allowed to solidify slowly and undisturbed, it deposits large crystals, such as we see in sugar-candy: if it is agitated the crystals are small, as in loaf sugar. But if the solution is heated up to a certain point it does not crystallize any more, but settles into a solid transparent mass which we know as barley sugar, so called because the old confectioners found that its return to the crystalline condition took place less quickly if it was boiled in barley water instead of water only. Any acid or mud-- laginous matter helps forward the production of this particular form of sugar. When sugar is heated to about 400° F. it decomposes, loses its power of crystallizing and fermenting, and acquires a dark-brown colour and a bitter flavour. This form of sugar is known as caramel; when it is heated beyond this stage it becomes burnt and unfit for use. Syrup for Preserving.--Having secured the most important contribu- tions to the manufacture bf preserves, the fruit and the sugar, the next 1126 HOUSEHOLD MANAGEMENT consideration is the preparation of the syrup in which the mm; is to be suspended; and this requires much care, In the conioctioner’s art there is a great nicety in proportioning the degree of concentration of the syrup very exactly to each particular case; and they know this by signs, and express it in certain technical terms. But to distilly guish these properly requires very great attention and considerable experience. The principal thing to be acquainted with is the fact that, in proportion as the syrup is longer boiled, the water oontained in it will become evaporated, and its consistency thickened. Great care must be taken in the management of the fire, that the syrup does not, boil over, and that the boiling is not carried to such an. extent as to burn the sugar. A solution of sugar prepared by dissolving 2 parts of double-refined sugar in r of water, and boiling this 8. little, affords. a syrup of the right degree of strength, which neither ferments nor1 crystallizes. This appears to be the degree called smooth or large thread, by the coniectioners. The syrup employed should sometimes be clarified, which is done in the following manner; dissolve 2 lbs. of loaf sugar in 1. pint of water; add to this solution the white pi an egg, and beat it well. Put the preserving-pan upon the fire with the $01111 tion, stir it with a wooden spatula, and, when it begins to swell and boil up, throw in some cold water to damp the boiling, for. as it rises suddenly, should it boil eyer it would take fire, being of a very infiam. mable nature. Let it boil up again; then take it ofl, and remove care-r fully the scum that has risem Boil the solution again, throw in a little more cold water, remove the scum, and so on for 3 or 4 times succes~ sively, then strain it. It is considered to be sufficiently boiled when some taken up in a spoon pours out like oil. Although sugar passes so easily into the state of fermentation, and is, in fact, the only substance capable of undergoing the vinous stage of that process, yet it will not ferment at all if the quantity be sufljcient to constitute a very strong syrup; hence, syrups are used to preserve fruits and other vegetable substances from the changes they would undergo if left to themselves. Before sugar was in use, honey was employed to preserve many vegetable productions, but this 811131 stance has now given way to the juice of the sugar-cane. The trults that are the most fit for preservation in syrup are apricots, peaches, nectarines, apples, greengages, plums of all kinds, and pears. As an example, take some apricots, not too ripe, make a small slit at the stem end, withdraw the stone, simmer them in water until about half cooked, and afterwards throw them into cold water. When. they have cooled, take them out and drain them. Put the apricots into the preserving-pan with sufficient syrup to cover them ; boil up 3 or 4 times, and then skim well ; remove them from the fire, pour them into an earthen pan, and let them cool till next day. Boil them up 3 days successively, skimming each time, and they will soon be finished and in a state fit to be put inn) pots for use. lAfter each boiling the con- RECIPES FOR PRESERVES 1127 sistency of the SYrup shOuld be noted ; if too thin, it will bear addi- tional boilingf if too thick, it may be lewered with more syrup of the usual standard. The reastm why the fruit is emptied out of the prod serving-pan into an earthen pan is, that the acid of the fruit acts upon the Copper of which the preserving-pans are usually made. From this example the process of preserving fruits by syrup will be easily comprehended. The fire! ObjeCt is to sOften the fruit by blanching or boiling it in water, in order that the syrup by which it is preserved may penetrate through its Substance. Fruits Preserved in Syrup.-Any of the fruits that have been preserved in syrup may be converted into dry preServes, by first draining them from the syrup and then drying them in a stove or very moderate oven, adding to them a quantity of powdered loaf sugar, which will gradually penetrate the fruit, while the fluid parts of the syrup gently evaporate. They should be dried in the stove or oven on a sieve, and turned every 6 0r 8 hours, fresh Powdered sugar being sifted Over them each time they are turned. Currants and cherries may be pre1 Served whole in this manner in bunches. Orahge and lemon chips are thils preserved. After being thoroughly dried they should be stored in air-tight tins in a cool dry place. Marmalades and Jams differ little from each other: they are preserves of half liquid censistency, made by boiling the pulp of fruits, and some“ times part of the rinds, with sugar. The term marmalade is applied to those confitures which are composed of the firmer fruits, as pined apples or the rinds of oranges; whereas jams are made of the more iuicy berries, such as strawberries, raspberries, Currants, mulberries, etc. Jams reguire the same Care and attention in the boiling as marmalade; the slightest degree of burning communicates a disagreeable empyreuA inath taSte, and if they are not boiled properly they will not keep. Marmalades and jams are now so cheap that they are within reach of the poorest. They Can also be bought so good that there is little in- ducement to make them at home if the fruit has tobe bcught or is dear. Nevertheless, it must be cenfessed that they are seldom both cheap and good, so that housekeepers who desire both quality and economy, and are not Over-anxious to spare their own trOuble, usually prefer them home-made. To make them sateessiully a properly constructed pres serving pan or maslin-kettle is necessary. Formerly these were com- Posed of solid brass or copper, and formed bne oi the careful housewife’s most cherished possessions. They may now be obtained at a comparai tively trifling cost in enamelled iron, but the Objection to their use is that the syrup boils over more quickly than in a preserving pan made of copper Or brass, and moreover it is more apt to burn and Stick to the bottom bf the pan. A long wooden spoon or stick is necessary. The end to be attained is to boil the juice of the knit to such a consistency that it will neither ferment hor mildew. Some persons add a little water, hitters put bnly the fruit in with the Sugar. From i of a lb. 1128 HOUSEHOLD MANAGEMENT to I lb. of sugar for each lb. of fruit is the usual amount, but 5» a lb. is sometimes enough to preserve the fruit, and it this quantity is suflicient no more should be used, as jam is often unpleasantly sweet with very little flavour of the fruit left. The methods employed vary considerably; sometimes the fruit is boiled a long time and slowly, and the sugar added towards the end of the process; but more frequently the sugar is boiled first with a little water, and the fruit added afterwards and boiled from 20 to 60 minutes. The latter method is commonly employed in manufactories where time is money, and it certainly preserves the shape, colour, and flavour of the fruit better than the former, which, however, has advantages for some fruits that require long stewing, and for those persons who find it difficult with the means at their disposal to make the jam boil as thoroughly and completely as it readily does in the manufacturer’s pans, heated by steam coil or gas to the exact temperature required. The pots in which the 1am is put must be perfectly dry, and the cup- board in which they stand neither so warm that the jam ferments, nor damp so that it becomes mouldy. The housekeeper will do well to remember that mould is a plant sowing itself by multitudes of seeds, so small that they penetrate the tiniest crack. It spreads, therefore, readily from one thing to another, and may sometimes lurk unsuspected on the shelves of a. cupboard that is not tell cleansed and aired. For- merly jam was allowed to become quite cold before being covered, under the erroneous belief that the steam arising from it would, if confined, produce mould. Now jams, jellies, and marmalades of every description are covered as speedily as possible, before the escaping steam loses its power to exclude the air. If air is allowed to enter it may carry with it bacteria which quickly develop into mould, more particularly so when the preserved substances happen to be stored in a warm damp place favourable to the growth of such organisms. Fruit jellies are compounds of the juice of fruit and sugar, con» centrated by boiling to such a consistency that the liquid upon cooling assumes the form of a jelly. But notwithstanding the resem- blance in appearance and in name, this jelly, which is known as pectin, is from a chemical and nutritive standpoint entirely diflerent from gelatine. It is closely allied to gum, and has about the same food value as the sugar with which it is boiled. Candied or Glace and Crystallized Fruits.--Before fruit can be subjected to the final processes by which it is preserved for use in these two forms, it must first be boiled in syrup. The fruit to be candied or iced is dried before the fire or in a cool oven, the syrup in which it was cooked being meanwhile boiled to the “ large blow " degree (see p. 1070). When the syrup has cooled a little, the fruit should be dipped into it; until thoroughly coated, and then dried, when they will have a trans- parent coating. Fruit to be crystallized should, immediately on its removal from the syrup, be rolled in Crushed loaf sugar and after- RECIPES FOR PRESERVES 1129 wards dried. Flowers, such as violets, orange and rose petals, and primroses, may be preserved in this way. Frult Pastas consist of the pulp of fruits, first evaporated to a proper consistency, and afterwards boiled with sugar. The mixture is then poured into a mould, or spread on sheets of tin, and subsequently dried in the oven or stove until it has acquired the consistency of a paste. From a sheet of this paste, strips may be cut and formed into any shape that may be desired, as knots, tings, etc. They are now some- what out of date. Pioneers-Pickles may now be purchased in such variety and so cheaply that very few, save those who grow vegetables they cannot utilize in any other way, think of preparing them at home. Pickles consist of vegetables and fruits steeped in vinegar previously boiled with spices, to which is frequently added salt and sugar, in quantities varied according to individual taste. The chief pickles are Cabbage, cauliflower, chillies, gherkins, onions, and walnuts. Any or all of these, except cabbage, may be mixed; one variety of mixed pickles, highly seasoned with mustard, is Well known, and often usefully employed as a dressing for devilled bones, re-heating pork, etcl Indian pickles form a class by themselves; they are generally thick and highly spiced, mangoes forming a general base. Damsons are more frequently preserved by means of vinegar than other kinds of fruit, but the method is equally applicable to any unripe stone-fruit. To make pickles successfully, the vegetables or fruit must be per- fectly dry, fresh, and not over-ripe. Adulteration in Plekles.—Sulphuric acid is often present in vinegar in larger amount than the law allows, i.e., I part in 1,000, and it is very injurious to health even in small amount. Good vinegar and un- adulterated pickles have considerable dietetic value, especially in large towns and in those houses where fresh fruit and vegetables are not obtainable all the year round. Pickles sometimes contain copper, added in order to fix the chlorophyll, or green colouring matter, in the vegetables. Most authorities consider it poisonous; its presence may be detected by a coppery tinge imparted to the silver with which it comes in contact. If available, vinegar should be boiled in an ena- melled pan, or, failing this, a stewjar placed in a saucepan of boiling water. If a metal pan must of necessity be used, one made of iron pro- duces the least injurious eercts. Fatal results have followed the use of copper vessels for pickling purposes. Vinegar.-The active principle of vinegar is an acid produced by the secondary fermentation of liquids of vegetable origin. Thus we have vinegar from malt liquors, from wine, cider, date juice, etc. Com- mercially, the three chief vinegars are derived from malt, wine and wood. Malt vinegar is obtained by brewing weak Wort- To 100 gallons of n30 HOUSEHOLD MANAGEMENT this at 70° F. 4 gallons of yeast are added, and stirred for about IQ minutes. It is then allowed to stand for 2 days, and afterwards put into tubs, covered with canvas and placed in a dark room, which is maintained at a warm even temperature by means of a'stove 0r stoves. The tubs are left thus until the wort is converted into vinegar, th process being usually completed in about 3 weeks, although it can. be hastened by adding a small quantity of grape skins pr crushed raisins. Vinegar is also produced by inducing long fermentation in poor quali- ties of wines. Cider can also be converted into vinegar by admitting air into the barrels containing it, and inducing prolonged termentation. The acid developed during iermentation is known as “ acetic,” except that derived from the distillation of wood, which is “ pyroligenous acid."l This latter variety is somewhat deficient in flavour, but it is perfectly wholesome, and being cheap is largely employed by those who make pickles in large quantities. Store Sauces may be broadly divided into two classes. The first series comprise such welbknown liquid sauces a8 Worcester, ketch- up, etc., which have a basis of vinegar and water, while the second class includes tomato, anchovy and other thick sauces, RECIPES FOR PRESERVES, JAMS, PICKLES, ETC. CHAPTER XXXVII Preserves, Jams, Pickles, Store Sauces, etc. Preserves and Jams. 2493.—APPLE AND BLACKBERRY JAM. InmdlentsH-q lbs. of apples, 2 lbs. blackberries, 4} lbs. of preserving Sugar. Method-e-Pick the blackberries, put them into a stewjar with 1 lb. 0i sugar, and let them remain thus for at least 12 hours. When ready, Place the jar on the stove or in a cool oven, and stew gently until the juice is extracted. Pare, core and cut the apples into thick slicesl Put them into a preserving pan, strain in the juice, add the rest of the sugar, and boil gently from 45 to 50 minutes. Pour into jars, cover closely, and store in a dry, cool place. 'l‘lme.-b-Alt0gether; about 14 hours. Average Cost, 4d. per lb. Seasonable in October. 2494.—APPLE GINGER. Ingredients.--5 lbs. of sour cooking apples, 4 lbs. of loaf sugar,2 ozs. of whole ginger, 1- of a teaspoonful of cayenne, 3 lemOns, 1 pint of cold Water. Method.--Pee1, core, and cut the apples into quarters. Dissolve 2 lbs. of sugar in. 1 pint of water, bring slole to boiling point, skim Well; and simmer for 8 or 10 minutes. Pour the syrfip over the pre+ pared apples, cover; and. let it remain thus for 48 hours. When ready, drain off the syrup into a stewpan, add the remaining 2 lbs. of sugar; the strained 'juice, and finely-grafted rinds of the lemons, the ginger bruised and tied in fine muslin, and the cayenne. When boiling, add the apples, simmer very gently until they are soft, but not broken, then turn into jars. Cover at once with ready-prepared paper, or paper brushed over with white of egg, and fasten securely. Average Cost, 2s. 6d. Seasonable in October. 1131 1132 HOUSEHOLD MANAGEMENT 2495.—-APPLE GINGER. (Another Method.) Ingredients.—2 lbs. of sour cooking apples, 2 lbs. of loaf sugar,§ an oz. of extract of ginger, I} pints of water. Method.—Make a syrup of the sugar and water, as directed in the preceding recipe. Meanwhile peel, core, and out each apple into 8 sections, add them with the extract of ginger to the syrup, and simmer gently until soft, but not broken. Turn into jars, cover as directed in the preceding recipe, and store in a cool dry place. Average 60st,, 18. to Is. 3d.. Seasonable in October. 2496.—APPLE JAM. Ingredients.--To each lb. of fruit, weighed after being pared, cored and sliced, allow { of a lb. of preserving sugar, the finely grated rind of I lemon, the juice of § a lemon. Method.—Choose firm, sound apples of the same kind; peel, core, and cut them into thick slices. Barely cover the bottom of a large stewjar with cold water, add a good layer of sliced apples, cover thickly with sugar, and sprinkle with lemon-rind and lemon-juice. Repeat until all the materials are used, cover the jar closely, place it On the stove or in a moderate oven, in a tin half full of boiling water, and stew gently until the apples are tender. If the preparation appears rather dry it may at once be put into the pots; if not, the lid must be removed, the stewjar taken out of the water and placed on the stove, and the contents boiled and stirred until the greater part of the moisture has evaporated. Tlme.—From 2} to 3 hours. Average Cost, 4d. per lb. Seasonable in October. 2497.—-APPLE JAM. (Another Method.) lngredlents.—4 lbs. of sour cooking apples, 3 lbs. of preserving sugar, the finely-grated rind and juice of 2 lemons, I saltspoonful of ground cinnamon, 1- of a pint of cold water. Method.-Pare, core and cut the apples into thick slices. Place them in a preserving-pan, add the sugar, lemon-rind and juice, cinnamon and water, and cook gently until reduced to a pulp- During the first part of the process stir occasionally, but towards the end, when the greater part of the moisture has evaporated, stir more frequently to prevent the preparation sticking to the bottom of the pan. Pour into jars, at once cover closely, and store in a cool dry place. This jam will not keep for so long a time as that made according to the preceding recipe. Time.—From 40 to 50 minutes. Average Cost, 1s. 8d. RECIPES FOR PRESERVES 1133 2498. APPLE JELLY. (Fr.—-Gelée aux Pommes.) Ingredients—Io lbs. of apples, IO pints of water; to each pint of liquid obtained from these allow I lb. of sugar and the juice of 2 lemons. Method—Rub the apples well with a dry cloth, but do not pare them. Cut them into quarters, remove the cores, and put them into a preserving pan with the water. Simmer until perfectly soft, but not broken, then strain off the liquid without squeezing the pulp. If not clear, pass through a jelly-bag or clean dry cloth, until it becomes so. Add sugar and lemon-j nice in the proportion stated ab0ve, and simmer gently until a little, poured on a cold plate, almost immediately begins to stiffen. Pour into pots or glasses, cover closely, and store in a cool dry place. Tlme.-—From 25 to 30 minutes, after straining. Average Cost, from 4s. 6d. to 58. Nata—The apple pulp should be sweetened, flavoured with ginger or cinnamon, and made into jam. 2499.--APPLE JELLY. (Another way.) Ingredients.--To 6 lbs. of apples allow 3 pints of water ; to every quart of juice allow 2 lbs. of loaf sugar and the juice of i a lemon. Method—Pare, core and cut the apples into slices, and put them into a jar, with water in the above proportion. Place them in a cool oven, with the jar well covered, and when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly-bag. To each quart of juice allow 2 lb. of loaf sugar, which should be crushed to small lumps and put in the preserving-pan with the juice. Boil these to- gether for rather more than 1} an hour, remove the scum as it rises, add the lemon-juice just before it is done, and put the jelly into pots for use. Tlme.—To boil after straining, about i an hour. Average Cost, 23. 9d. 2500.--APPLE MARMALADE. Ingredients.--2 lbs. of apples, 4 ozs. of sugar, I oz. of butter. Method.--Peel, core and quarter the apples, place them in a jar with the sugar and butter, and stand the jar in asaucepan containing boiling water, or, when more convenient, in a cool oven. Cook until soft, pass through a fine sieve, and use for filling turnovers, or other kinds of pastry. ’I‘lme.—-I} hours. Average Cost, 2d. to 3d. per lb. Seasonable at any time. 2501.——APPLES IN QUARTERS, TO PRESERVE. Ingredients.-—8 lbs. of apples, 6 lbs. of sugar, 6 pints of water, the juice 0f 4 lemons. Method—Peel, quarter and core the apples. Place the apple-peeling and cores in the water, add the sugar, simmer gently for 25 minutes, 1134 HOUSEHOLD MANAGEMENT and strain until clear. Replace the syrup in the pan, add the apples and lemon-juice, and simmer gently until the apples are tender, but not broken. Place them in jars or wide-necked bottles, pour the syrup over them, and c0ver the preparation so as to completely exclude the air. Store in a cool, dry place. Time.-—-About 50 minutes. Average Cost, 3s. 7d. 25oz.—-APRICOT JAM 0R MARMALADE. Ingredients.--Equal weight of firm, ripe apricots and fine preserving sugar. Method.—-Skin the apricots carefully, break them in halves and remove the stones. Weigh the fruit, and allow an equal amount of sugar. Pile the apricots on a large dish, sprinkle each layer with sugar, let them stand ior 12 hours, and meanwhile remove the kernels from the stones and blanch them. When ready, place the fruit, sugar and kernels in a preserving-pan, simmer very gently, skimming mean- while, and as the pieces of apricot become clear remove them from the syrup and place them at once in the pots. Pour .on the syrup and kernels, cover with pieces of paper dipped in salad-oil, and stretch over the tops of the jars tissue paper, brushed over with white of egg. When dry, the cover will be perfectly hard and air-tight. Time.--12 hours, sprinkled with sugar. Average Cost, rod. to rs. per lb. 2503.—APRICOT JELLY. (Fr.-—Gelée d’Abricot.) Ingredients.--Ripe apricots. To each 1b. of fruit, weighed after the stones and skins are removed, allow 1 lb. of preserving sugar and the juice of 1 lemon. Method.--Remove the skins, break the apricots in halves, and blanch the kernels. \Neigh the fruit, put it into a preserving-pan with an equal amount of sugar, and add the prepared kernels and lemon-juice. Simmer gently, stir frequently until reduced to the consistency of thick marmalade, then pour into small pots. Cover first with paper moistened with salad-oil, and afterwards with tissue paper brushed over with white of egg 5 store in a dry cool place. Tlme.--About 1 hour. Average Cost, rod. to rs. per lb. 2504.—-APRICOTS, TO DRY. (See Greengages, To Preserve Dry, No. 2554.) 2505.—-BARBERRIES IN BUNCHES. Ingredieum-et pint of syrup, barberries. Method.—Prepare some small pieces of clean white wood, 3 inches long and l of an inch wide; tie the fruit to these in nice bunches. Have ready some clear syrup, Recipe No. 2599 ; put in the barberries, and simmer them in it for i an hour on two successive days, and RECIPES FOR PRESERVES 1135 covering them each time with the syrup when cold. When the fruit looks perfectly clear it is sufficiently done, and should be stored away in pots, with the syrup poured over. Or, if preferred, the berries may be candied (see Cherries Dried, No. 2 5 I 7, and Greengages,to Preserve Dry, No. 2 5 54). Time—j an hour to simmer, each day. 2506.-~BARBERRY JAM. Ingredients.--Equal quantities of barberries and preserving sugar. Method.—Put the sugar and fruit into a preserving-pan and bring slowly to boiling point. Boil gently for about t 5 or 20 minutes, skim» ming well and stirring frequently, pour into small pots, cover closely, and store in a cool, dry place. Tlme.—-From 15 to 20 minutes, after boiling point is reached. Average Cost, 4d. to 5d. per lb, 2 507.——BARBERRY JELLY. Ingredients.--Equa1 quantities of ripe barberries and loaf sugar. Maillot—Wash the berries in cold water, and put them into a jar with a. close-fitting lid, place the jar on the stove or in a moderate oven, in a tin j full of boiling water, and simmer gently for about 2 hours. Strain the juice into a preserving-pan, to each pint add 1 lb. of sugar, and bring to boiling point. Boil for about IO minutes, removing the scum as it rises, then pour into small pots. Cover at once with paper brushed over with white of egg. Tlme.-Altogether about 2 hours. Average Cost, barberries from 4d. to 5d. per pint. 2 508.--—BEETROOT PRESERVED. Ingredients.—To each lb. of beetroot allow 1} a lb. of preserving sugar, the juice of i a lemon, and the finely grated rind of 1» of a lemon. Add vanilla pod and stick cinnamon to taste. Method.--Peel the beetroots, put them into a preserving-pan with water to barely cover them, and boil them gently for about 20 minutes. Add the sugar and flavouring ingredients, continue the cooking until the beetroots are quite tender, then drain them from the syrup, cut them into convenient lengths, and place them in jars of suitable size. Boil the syrup rapidly until it is quite thick, skimming when necessary meanwhile, and pour it into the jars. Cover closely, so as to com- p1etely exclude the air, and keep in a cool, dry place. Time—About 2 hours. Average Cost, 3d. per lb. 2 509.-BLACKBERRY JAM. Ingredients.—Blackberries, half their weight in sugar. Method.——Boil the blackberries and sugar t0gether for 40 minutes. Cover closely, and keep in a dry, cool place. The jam will be less insipid if a little lemon-juice is added. Tlme.--4o minutes. Average cost, blackberries, 3d. to 5d. per 1b. 1136 HOUSEHOLD MANAGEMENT 2510.—-BLACK CURRANT JAM. Ingredients—TO each lb. of fruit allow I lb. of loaf sugar, and {- of a pint of water. Method.—-Remove the fruit, which should be ripe and perfectly dry, from the stalks, put it into a preserving-pan with the water, bring to boiling point, and simmer gently for 20 minutes. Add the sugar, and boil for about i an hour from the time the jam re-boils, or until a little almost immediately sets when tested on a cold plate. To- wards the end of the process the jam rriust be stirred almost continu- ously, to prevent it boiling over or sticking to the bottom of the pan. Pour into pots, at once cover closely, and store in a cool, dry place. Tlme.-From 50 to 60 minutes. Average Cost, 4d. or 5d. per lb. 2511.—BLACK' CURRANT JAM. (Another Method.) Ingredients.--To each lb. of fruit allow 1 of a lb. of sugar. Method—Put the fruit and sugar into a preserving-pan, let it stand by the side of the fire until some of the juice is drawn out of the fruit and the sugar is dissolved, then bring to boiling point, stirring occa- sionally meanwhile. Boil gently for about 40 minutes, test a little on a plate; if it stifiens pour at once into jars, and cover closely. This jam, if made of sound, dry fruit, and stored in a cool, dry place, will keep for a great length of time. Time.—About I hour. Average Cost, 4d. to 5d. per lb. 2512.—-BLACK CURRANT JAM. (Another Method.) lngredients.—8 lbs. of black currants, 4 lbs. of rhubarb, 8 lbs. of preserv~ ing sugar. Mamet—Remove the stalks, pick out the best and finest fruit, place about 6 lb. of it on a large dish between layers of sugar, and let it remain for 24 hours. Put the remainder of the currants into a large jar, add the rhubarb, previously peeled and cut into short lengths, and cook in a slow oven or in a saucepan of boiling water until all the juice is extracted. Of this juice, take not less than I} pints and not more than 2 pints, put it into a large earthenware pan or bowl, add the fruit and sugar, and let the whole stand for 24 hours longer. At the end of this time strain the juice into a preserving-pan, bring to boiling point, add more sugar if necessary, and boil for about 10 minutes. Now add the fruit, boil gently for 20 minutes, skimming when necessary, then turn the jam into pots, cover closely, and store in a cool, dry place. Tlme.-A1together, 2 days. Average Cost, 8d. per lb. 2513.--BLACK CURRANT JELLY. Ingredients.-—Black currants, preserving sugar. Method—Ramon the stalks, put the currantg into a jar placed RECIPES FOR PRESERVES 1137 in a saucepan of boiling water, and simmer until their juice is extracted. Strain the juice into a preserving-pan, to each pint add a of a lb. of sugar, and boil gently until the jelly stifiens, when a little is tested on a cold plate. Pour into small pots, cover with paper brushed over with white of egg, fasten securely so as to exclude the air, and store in a cool, dry place. Time.—About I} hours. Average Cost. 1s. 3d. per lb. 2514.--CARR0T AND BEETROOT JAM. Ingredients.—Equal weights of carrots and beetroot, sugar, lemons. Method—Wash the beetroot, scrape the carrots, and boil them separately until tender. Pass through a coarse sieve, measure the purée, and to each pint allow 12 ozs. of sugar and the juice of 2 lemons. Place the whole in a preserving pan, boil gently for i» an hour, and turn the preparation into pots: If intended to be kept some time, a glass of brandy should be added to each pint of jam before putting it into the pot. Keep closely covered in a dry, cool place. 'I‘lme.—About 1 hour. Average cost, about 5d. per lb. 2515.—-CARROT JAM. Ingredients.--Young carrots. To each 1b. of the prepared pulp allow I 1b. of preserving sugar, the strained juice of 2 lemons, and the finely grated rind of 1 lemon, 6 finely-chopped bitter almonds, 2 tablespoonfuls of brandy. Method—Wash and scrape the carrots, out each one into 3 or 4 pieces, place them in a preserving-pan with barely sufficient water to cover them, and simmer gently till tender. Drain well, pass through a fine Sieve, weigh the pulp, and replace it in the preserving-pan with an equal weight of sugar. Bring slowly to boiling point, boil for 5 minutes, stirring and skimming frequently. \Vhen cool, add the almonds, brandy, lemon-juice and rind, turn into small pots, cover closely, and lsttore in a cool, dry place. If the brandy be omitted the jam will pot eep. 'I‘lme.-—From 50 to 60 minutes. Average Cost, about 5d. per lb. 2516I—CARROT JAM. (Imitation Apricot.) Ingredients.--Equal weights of carrots and sugar. To each lb. of carrots allow 1} tablespoonfuls of brandy, the juice of 2 lemons, the thin rind of 1 lemon, 12 sweet almonds blanched and quartered. Method.--Scrape and slice the carrots, barely cover them with cold water, simmer slowly until tender, then drain well and pass them through a fine sieve. Replace in the pan, add the sugar, almonds and lemon-juice, boil up, simmer gently for I5 minutes, and stir in the 1138 HOUSEHOLD MANAGEMENT brandy. Turn into pots, cover with bladder, and store in a dry, cool place. Unless the brandy is added the jam will not keep. Tlme.--From 50 to 60 minutes. Average cost, about 5d. per lb. 25r7.—CHERRIES DRIED. Cherries may be put into a slow oven and thoroughly dried before they begin to change colour. They should then be taken out of the oven, tied in bunches, and stored away in a dry place. In the winter they may be cooked with sugar for dessert, the same as Normandy pippins. Particular care must be taken that the oven be not too hot. Another method of drying cherries is to stone them and put them into a preserving-pan, with plenty of loaf sugar strewed among them. They should be simmered till the fruit shrivels, then they should be strained from the juice. The cherries should then be placed in an oven cool enough to dry without baking them. About 5 ozs. of sugar will be required for 1 lb. of cherries, and the same syrup may be used again to do another quantity of fruit. 25r8.—CHERRY JAM. Ingredients.—-Sound, ripe cooking cherries, an equal quantity of preserving sugar; to each 1b. of fruit allow 1- of a pint of red-currant juice or water, or the two mixed in any proportions that may be con- venient. Method—Remove the stones, keeping the cherries as whole as possible, and preserve the kernels. Put the red currant juice or water into a pre- serving-pan with the sugar, and boil to a syrup. Add the cherries and kernels, and simmer gently until the cherries are tender, but not broken, and the juice jellies almost immediately when a little is poured on a cold plate. Pour into jars, cover with paper dipped in brandy, and stretch over the top tissue paper brushed over with white of egg. Store in a cool, dry place. Tlme.--About 1 hour. Average Cost, about 8d. per lb. 25.19.—CHERRIES, T0 PRESERVE. Ingredients.—-Sound, ripe cooking cherries. To each lb. allow } a lb. of preserving sugar and 1} of a pint of water. Method.—Remove the stones carefully, keeping the fruit as whole as possible. Boil the sugar and water to a syrup, add the cherries, simmer them gently for r 5 minutes, then turn both fruit and syrup into a large basin, and put aside until the following day. Strain the syrup into a preserving-pan; to each pint add from 4 to 6 ozs. of sugar, according to taste, bring to boiling point, skim well, then put in the fruit and simmer gently for about 10 minutes. Pour into jars, cover at once with paper dipped in brandy, stretch tissue paper brushed over with RECIPES FOR PRESERVES 1139 white of egg on the top, and fasten dowu securely. Store in a cool, dry place. Tlme.-—Altogether, about 26 hours. Average Cost, 8d. or 9d. per lb. Nn¢¢,a...The flavour may be considerably improved by substituting the juice of either red or white currants for the water. 2520.-~CITRON MARMALADE. (See Lemon Marma- lade, No. 2555.) 252 I -.-—CRABAPPLE JELLY. Ingredients.--4 lbs. of crabapples (Siberian crabs), 4 pints of water, 6 cloves, '1 inch of ginger, I lb. of sugar to each pint of strained liquid. Method.-Halve the crabapples with a silver knife. Place them in the water, add the cloves and ginger, simmer until tender, then drain Well, but do not squeeze the apples. Replace the drained liquid in the pan, add the sugar, boil until the syrup jellies quickly when tested on a cold plate, then pour into small jars or glasses. Cover securely with parchment, and Store in a cool, dry place. 2522.-—CURRANT AND RASPBERRY JAM. (See Raspberry Jam, No. 2588.) 2523.“CURRANTS, BOTTLED. (See Damsons, Bottled, No. 2526, and Gooseberries, Bottled, No- 2539-) 2524.—£URRANTS, SPICED. (See Plums Spiced, No. 2582.) 2525.-DAMSONS, BAKED, FOR KEEPING. lngredlents.-To each lb. of fruit allow } a lb. of sugar. mutton suet. Mamet—Fruit for preserving in this manner should be perfectly, sound, and not over-ripe. Remove the stalks, but not the stones; place the fruit and sugar in a large stewjar in alternate layers, cover closely, and bake in a very cool oven until the plums are tender. Pack the plums closely in large jars, pour the syrup over, and when quite cold cover with white paper out to the size of the jar. Have ready some mutton suet melted, but on the point of setting, pour it into the jars to the depth of about i} an inch, stretch pieces of bladder or paper brushed over with white of egg over the jars, and fasten them securely. If stored in a cool, dry place the knit will keep good for 3 or 4 months. Tlme.-From 4 to 5 hours. Average Cost, 4d. per lb. 1140 HOUSEHOLD MANAGEMENT 2526.—DAMSONS, BOTTLED. lngredients.—Damsons, sugar. Method.—Remove the stalks but not the stones, place the fruit in wide-necked glass bottles, and tie a piece of bladder securely over the top of each one. Cover the bottom of a large boiling pot with a thin layer of straw, stand the bottles side by side on the top of it, and surround them with cold water. Bring slowly to boiling point, then remove the boiling-pot from the fire, but let the bottles remain in it until the contents are perfectly cold. Before storing them remove the bladder, fill the mouths of the bottles with sugar, and cork with tight-fitting corks. Cover with melted wax, and store in a cool, dry place. Tlme.—Altogether, about 12 hours. Average Cost, 4d. per lb. 2 527.—DAMSON CHEESE. lngredlents.-Damsons, preserving sugar. Method.-Remove the stalks and put the fruit into a large jar or stew- pot. Cover closely, cook in a very slow oven until perfectly soft, then rub througha fine sieve. Measure the pulp, and put it intoapreserving- pan with the addition of 12 or 16 ozs. of sugar to each pint of pulp, according to individual taste. Boil until the greater part of the syrup has evaporated and the pulp has become rather stiff, stirring frequently at first and almost continuously towards the end of the process. Turn into small jars, cover closely, and store in a cool, dry place. If liked, the stones may be cracked and the kernels added to the purée with the sugar. Tlme.--From 6 to 7 hours. Average Cost, 8d. per lb. 2528.--—DAMSON CHEESE. (Another Method.) Ingredlents.--Damsons, preserving sugar. Method.-After removing the stalks, put the fruit into a large jar placed in a boiling—pot of cold water, and cook until perfectly soft. Now take away the stones, pour off some of the juice, which should afterwards be converted into damson jelly, and add from 6 to 8 ozs. of sugar to each lb. of fruit. Continue the slow cooking for 2 hours longer, then turn the whole into a preserving-pan, and boil rapidly' for about i an hour, meanwhile stirring continuously. Turn into small pots, cover closely, and store in a cool, dry place. Time.---From 6 to 7 hours. Average Cost, 7d. to 8d. per lb. 2 529.——DAMSON JAM. Ingredients.—To each lb. of fruit allow from {1b. to 1 lb. of preserv- ing sugar, according to taste. RECIPES FOR PRESERVES 1141 Method—Remove the stalks, put the fruit and sugar into a preserving- pan, let it stand by the side of the fire until some of the juice is ex- tracted, then bring slowly to boiling-point, occasionally stirring mean- while. Boil gently for about 45 minutes, or until the syrup, when tested on a cold plate, stiffens readily. Pour into pots. Cover with paper brushed over with white of egg. Tlme.—-Ab0ut 1} hours. Average Cost, 4d. to 5d. per lb. 253o.--DAMSON JAM. (Another Method.) Ingredients.—To each lb. of fruit allow t lb. of sugar. Method—Remove the stalks, put the fruit into a preserving-pan, let it stand by the side of the fire until a little of the juice is extracted, then boil them for i an hour. N ow add the sugar gradually, and boil for 20 minutes longer, reckoning from the time the jam re-boils. It must be frequently stirred, and, if preferred, some or all the stones may be removed before turning the jam into the pots. Cover closely with paper brushed over with white of egg. Tlme.--About I} hours. Average Cost, from 4d. to 5d. per lb. 2 53I.—-DAMSON JELLY, lngredlents.--Damsons, preserving sugar. Method—The fruit must be firm, dry and ripe. Remove the stalks, put the fruit into a large jar or stewpot, cover Closely, place it in a boiling-pot of cold water, and cook very slowly until the plums are perfectly tender. Strain the juice through a jelly-bag, or fine cloth into a preserving-pan, add from 8 to 10 ozs. of sugar to each pint of juice, and boil until the jelly sets quickly when tested on a cold plate. Peur into pots, cover closely with paper brushed over with white of egg, and fasten securely so as to exclude the air. Store in a cool, dry place. TIme.--Al.together, from 6 4:0 7 hours. Average Cost, 9d. to 10d. per lb. _ Nata—The fruit from which the juice has been extracted maybeccnverted Into damson cheese (see No. 2527 and following recipes). 2532.--DAMSON PRESERVE. (See Damson Jam, No. 2530.) 2533.--DAMSONS (on ANY PLUMS), To PRESERVE. Ingredients.—-Damsons, or other plums, suet. . Method.---Let the fruit be dry and sound. Place it in wide-necked Jars, Cover completely with boiling water, and pour over a good layer of melted mutton suet. Cover with parchment, to completely exclude the air. The fruit will keep a considerable time, and when required for use, the water should be poured off, and the jelly at the bottom of the jar used to improve the flavour of the fruit. n42 HOUSEHOLD MANAGEMENT 2534.--DAMSONS, PRESERVED. Ingredients—~30 each lb. of fruit allow Q a lb. of preserving sugar. l Method.--Fruit for preserving in this manner should be dry, perfectly sound and ripe. Remove the stalks, place the fruit and sugar in layers in a large jar, stand the jar in a large boiling-pot of cold water, and simmer until the plums are quite tender but not broken. Cool slightl'y, then drain the juice into a preserving-pan or large stewpan, and boil rapidly for 20 minutes. Meanwhile place the fruit in pots, and when. ready, pour the syrup over them. Cover with paper brushed over with white of egg, iasten down securely so as to completely exclude the air, and store in a cool, dry place. Time.—From 2} to 3 hours. Average Cost, 4d. or 5d. per lb. 2535.--FIGS, ro PRESERVE. Ingredients.-—-Green figs. To each lb. allow t lb. of sugar and j» a pint of water, brine that will float an egg. MethodA-Make a slit across the top of each fig, cover them with brine, and let them remain for 8 days. Drain well, boil gently in a little water until quite tender, then drain again and cover with cold wata. Change the water daily for 3 days, and en the third day have ready a syrup made of the sugar and water in the proportions given above. Boil the figs in the syrup for 10 minutes, repeat the process daily for 3 or 4 days, until the figs are tender and green. Place them in jars er bottles, add the syrup, cover closely, and store in a dry, cool place. 2536.+-FRESH FRUIT, TO BOTTLE. (See Damsons, Bottled, No. 2526, and Gooseberries, Bottled, No. 2539.) 2 537.-—FRESH FRUIT, TO BOTTLE, WITH SUGAR. Allow 4 ozs1 of preserving sugar to each quart of fruit, and follow the directions given under Damsons, Bottled, No. 2526, and Gooseberries, Bottled, No. 2539. 2538.--—GINGER, IMITATION OF. Ingredientss—u sticks of well-grown rhubarb or a corresponding quantity of stalks of lettuce going to seed, sugar, ginger. Method.—Remove the outside stringy part, and cut the stalks into s-inch lengths. Put them into a preserving-pan with 4 pints of cold water, 1 lb. of preserving sugar, and r heaped tablespoonful of ground ginger. Bring slowly to boiling point, simmer for “20* Lminutes, then turn the whole into an earthenware vessel. On the following day drain the juice into the preserving-pan, when boiling, add the stalks, and simmer gently for i an heur. Repeat this process on the two RECIPES FOR PRESERVES n43 following days, then drain the stalks and weigh them. To each lb. allow 1} ozs. of ground ginger, t 1b. of loaf sugar, and 1} pints of cold water. Boil these together to the “ large thread " degree (see No. 2266), and pour the syrup over the Stalks. When cold, put the preparation into jars, cover closely, and store in a cool, dry place for about 3 weeks, when it will be ready for use. Tlme.—-Alt0gether, 3 days. Average Cost, 3d., or 4d. per lb; 2539.—GOOSEBERRIES, BOTTLED. IngredienmhFirm, sound, unripe green gooseberries. Method.--Head and tail the gooseberries, put them into wide~necked glass bottles, and wrap a little hay or straw round each bottle. Put a thin layer of the same on the bottom of a large boiling-pot, stand the bottles on the top of it, and surround them to at least i of their depth lwith cold water. Bring the water slowly to boiling point , then remove the pan from the fire, but allow the bottles to remain in it until the gooseberries begin to rise in them. N ow add to each one a little boiling water, cork with new corks, and cover the bottles with bladder. Place them on their sides in a cool, dry place. When using the fruit, sugar or syrup must be added according to taste. Time—Altogether, about 1 hour. Average Cost, 2d. per pint. 2 54o.-GOOSEBERRIES, BOTTLED. (Another Method.) Ingredients.-F1rm, sound, green gooseberries. To each lb. allow I lb. of loaf or granulated sugar and j a pint of watere Method.--Head and tail the gooseberries, cover them with cold water, simmer slowly until tender, but unbroken, then drain well, and put them into cold water. Dissolve the sugar in the water, boil to a syrup, then let it become quite cold. Drain the gooseberries well, put them into the cold syrup, bring to boiling point, boil gently for 10 minutes, then turn the whole into an earthenware bowl. Next day drain the Syrup into a preserving-pan or large stewpan, boil it to the “ large thread ” degree (see No. 2266), then put in the fruit and boil gently for 10 minutes. Turn into hot, dry bottles, cork securely with new corks and cover the tops of them with bladder. Store in a cool, dry place. Tlme.—-Altogether, a days. Average Cost, 4d. per lb. 254r.—-GOOSEBERRY AND CURRANT 3AM. Ingredients.--6 lbs. of red hairy gooseberries, 4 lbs. of preserving Sugar, } pint of currant juice (see Red Currant Jelly, No. 2591 ). Kenneth—Head and tail the gooseberries, put them into a preserving- Pan, and allow them to Stand by the side of the fire until some oi the luice is extracted. Bring to boiling point; when the goeseherries have boiled for 10 minutes add the sugar gradually, put in the red currant 1144 HOUSEHOLD MANAGEMENT juice, and boil until the jam sets when tested on a cold plate. The scum must be removed as it rises, and the jam should be well stirred towards the end of the boiling process. When ready pour into pots, cover closely, and store in a cool, dry place. Time.--From Ii- to 2 hours. Average Cost, 5d. to 6d. per lb. 2542.——GOOSEBERRY JAM. Ingredients.-Equal weights of green gooseberries and preserving sugar. To 7 lbs. of fruit allow 1 pint of cold water. Method—Head and tail the gooseberries. Put the sugar and water into a preserving-pan, let it stand by the side of the fire until the sugar is dissolved, then add the fruit. Bring slowly to boiling point, stirring occasionally, then boil slowly until the syrup readily stifiens when tested on a cold plate; this will be when the jam has boiled for about 40 minutes. Pour the jam into jars, cover it at once with paper brushed over with white of egg, and keep it in a cool, dry place. Tlme.--About 11- hoursJ Average Cost, 4d. per lb. 2543.—GOOSEBERRY JAM. (Another Method.) Ingredients.—To each lb. of fruit allow {- of a lb. of preserving sugar. Method—Put the sugar into a tin or dish, and let it get quite hot in the oven. Head and tail the gooseberries, put them into a preserving- pan, allow them to stand by the side of the fire until some of the juice is extracted, then bring to boiling point and boil for 15 minutes. Now add the sugar gradually, and boil for 10 minutes longer, from the time it re-boils. Test on a cold plate; if the juice stifiens, pour the jam into pots, cover closely, and store in a. cool, dry place. Time.-¢-About 2 hours. Average Cost, 4d. per lb. 2 544.-—GOOSEBERRY JAM. (Another Method.) ingredients—To each lb. of fruit allow 1 lb. of preserving sugar, and 1} a pint of cold water. Method.--Top and tail the gooseberries. Dissolve the sugar in the cold water, boil up, simmer for about I 5 minutes, and remove the scum as it rises. Now put in the fruit, boil gently from 3 5 to 40 minutes, or until the jam sets readily when tested on a cold plate. Pour into pots, cover at once with paper brushed over on both sides with white of egg, and store in a cool, dry place. Timer—About 1} hours. Average Cost, 4Cl~ to 5d. per lb. 254 5.—-GOOSEBERRY JELLY. Ingredients—To each pint 0i gooseberries allow } a pint of water; to each pint of juice obtained from these add 3 lb. of either loaf or pre- Serving sugar. RECIPES FOR PRESERVES n45 Method—Put the fruit and water into a preserving pan, and boil slowly until reduced to a pulp. Strain through a jelly-bag of fine cloth until clear, then put it into the preserving-pan with the sugar, and boil until it will set when a little is poured on a cold plate. Turn into small pots, cover with paper brushed over with white of egg, fasten securely down so as to completely exclude the air, and Store the jelly in a cool, dry place. Tlme.--About 2 hours. Average Cost, 7d. or 8d. per lb. I 2546.——GRAPE JAM. Ingredients—Firm, sound, unripe grapes. To each lb. allow 5- a lb. of preserving sugar. Method—Place the fruit and sugar in layers in a preserving-pan, allow it to stand by the side of the fire until the whole mass is thor- oughly hot and some of the juice is extracted, then bring slowly to boiling point. Boil until the juice sets quickly when tested on a cold plate, pour it into small pots, cover closely, and keep the jelly in a cool, dry place. Tlme.—About 1 hour. Average Cost, 8d. per 1b. Nola-In France, about l of a lb. of apples are added to each 1b. of grapes. 2 547.—GRATED MARMALADE. Ingredients.--12 large Seville oranges, 2 lemons, sugar. Method.--Grate the rinds of 6 oranges, remove all the white pith, and throw it away. Remove and throw away both rind and pith of the remaining 6 oranges. Weigh the Oranges, and to each lb. allow 1 lb. of Sugar. Divide into sections, scrape out the pulp, and soak the pips and pith in a little cold water. Place the sugar, juice of the 2 lemons, orange rind, pulp and juice in a preserving pan, add the water strained from the pips and pith, and boil gently until the marma- lade jellies quickly when tested on a cold plate. Cover the jars closely, and store them in a dry, cool place. 2548.-GREEN GINGER, TO PRESERVE. lngredients.—+-Green ginger, sugar, water. MethodFPut the ginger regularly every night and morning for a fort-v night into fresh boiling water. Remove the outside skin with a Sharp knife, boil it in water until it is quite soft, and slice it in thin slices. Make ready a syrup of 1 lb. of loaf sugar to i a pint of water, clarify It. and put the ginger into it. Boil until it is clear. Tlme.—-I4 days. Average Cost, 15. per lb. 2549.—GREI:‘.NGAGE MARMALADE. (See Greengage Jam, No. 2552.) n46 HOUSEHOLD MANAGEMENT 2550.-—GRAPE JELLY. lngredlents.—To each lb, of fruit add a} oi a pint of cold water. To each pint of juice obtained from these add 1 lb. of either loai or pre— serving sugar. Method.-—Remove the stalks, put the fruit and the water into a pre- serving-pan, and simmer very gently until the grapes are soit. Strain the juice through a jelly-bag or fine cloth until clear, replace it in the pan, and boil rapidly for i an hour. Add the sugar and continue the boiling until the jelly sets quickly when tested on a cold plate. As the scum rises it should be carefully removed. When ready pour the jelly into small pets, covet closely, and store in a cool, dry place. |_ Tlme.—-About 1} hours. Average Cost, rs. to rs. 6d. per lb. 2551.--GRAPE MARMALADE. lngredlents.—Grapes, preserving sugar. Method.--Remove the stalks, put the iruit into a preserving-pan, barer cover with boiling water, and simmer gently until perfectly soft, but the grapes must not be allowed to break. Drain well, pass thrbugh a fine sieve, and return the pulp to the pan. To each pint add from 12 to ‘16 ozs. bf Sugar, according to degree oi Sweetness required, and boil from 20 to 25 minutes, reckoning from. the ' eJhe entire mass reaches boiling point. Tuminto jars, cover ht" Once With paper brushed over on both sides with white of egg, and store in a c001, dry place. Time.-¢About r hour. Average Cost, rs. ed. to re. 3d. per lb. 25 $2.-~—GREENGAGE JAM. lngredlents.—Firm, Sound greengages. To each lb. allow { of a 1b. oi preserving sugar. Method.-—Remove the stalks and Stones, crack a few the latter” and put the kernels aside. Cover the bottom of a preservmg-pan to the depth of } hn inch with cold water, put in the iruit and kernels, bring slowly to boiling point, and boil gently for 15 minutes. Meanwhile, the sugar should have been placed intthe seven ' a deep tin or .dish, and allowed to become thoroughly hot. It the. now be added gradu- ally to the fruit, and the boiling must be continued until the jam sets quickly when tested on a cold plate. 1“Pour into pots, coyeii with paper brushed over with white of egg, and store in a cool, dry place. Timer»me r to if hours. Average Cost, 8d. per lb. 2553.—GREENGAGES PRESERVED IN SYRUPl Ingredients.—To each lb. of fruit allow 1 lb. of either loaf oil preserving sugar, and 1- of a pint of water; Method.—Proceed exactly as in the preceding recipe, with the exdep- tion of removing the stones before putting the fruit into the syrup. RECIPES FOR PRESERVES 1H7 Boil the fruit for 10 minutes on 3 consecutive days, adding on the last day halt the kernels, which should he previously blanchedv Ihrough~ out the whole process the scum must be carefully removed as it rises, otherwise the syrup will not be clear. Tlme.--Altogether, 3 days. Average Cost, about 6d. to 8d. per 1b. 2554m-GREENGAGES, TO PRESERVE DRY. Ingredients.—To each lb. of fruit allow 1 lb. of sugar, a i o! a pint of water. "' Method.-—For this purpose the fruit must be need before it is quite ripe, and part of the stalk must be left on. Weigh the fruit, rejecting all that is in the least degree blemished, and put it into a. lined sauce- pan with the sugar and water, which should have been previously boiled together to a syrup. Boil the fruit in this for 10 minutes, remove it from the fire, and drain the greengages. The next day boil up the syrup, put in the fruit again, let it simmer for 3 minutes, then drain the syrup away. Continue this process for 5 or 6 days, and the last time place the greengages, when drained, on a hair sieve, and put them in an oven to dry. Keep them in a box, with, paper between each layer k in a place free from damp. Tlme.—Altogether 6 days. Average Cost, 6d. to 8d. per lb. 255 5.—LEMON MARMALADE. Ingredients.-Lemons, loat sugar. Mathew-Place. the lemons in a preserving-pan, cover them with cold water, and boil them gently tor 2 hours, during which, time the water must be drainedT ofl and, replaced by tresh boiling water at least 3 times. Let them cool slightly, slice thinly, remove all the pips, and weigh the fruit. To each lb. allow 2 lb. of sugar and 1; pint of the Water the lpmons were last boiled in, and boil these together until a thin syrup is obtained. Then add the prepared fruit, and boil until the marmalade jellies when tested on a Cold plate. Cover closely with paper brushed over on both sides with white ot egg, and store in a cool," dry place. Tlme.-—From 3 to 3} hours. Average Cost, from 6d. to ed. per lb. 2556.—LEMON MARMALADE. (Another Method.) Ingredients.--Lemons, apples, sugar, whole ginger.i MethoMPrepare the lemons as directed in the preceding recipe, then weigh them. Take an equal weight oi sour cooking apples, pare. core, slice them, and stew them gently until reduced to a pulp. Add the weight of the apple pulp to that of the sliced lemons; tQ each lb. allow 2 lb. of preserving sugar, and 1 pint oi the water the lemons were last boiled in. Boil the sugar and water to a thin syrup, add the fruit, 1148 HOUSEHOLD MANAGEMENT and boil gently until the marmalade sets quickly when tested on a Cold plate. Pour into pots, cover at once with paper brushed over on both sides with white of egg, and store in a cool, dry place. Time.—About 3 hours. Average Cost, from 7d. to 8d. per lb. 2557.--MANGOES, To PRESERVE. Ingredients.--Mangoes, syrup (see To Clarify Sugar for Syrup, No. 2599)“, lime water. Method.—Let the mangoes lie for a few hours in cold water, then peel them thinly and remove the stones. Cover with weak lime water, and at the end of 1 hour drain well and place them in a preserving pan. Barely cover with cold water, boil gently for 10 minutes, and drain well. Replace the mangoes in the pan, cover with syrup, boil gently until the sugar begins to crystallize, and, when cool, transfer carefully into jars or wide-necked bottles. During the first month the syrup must be examined from time to time, and if it appears at all thin it should be reboiled. It may be necessary to repeat this process two or three times before finally corking down. 2 5 58.--MARROW JAM. Ingredients.--Marrows, preserving sugar, ginger. Method.-—Peel and slice the marrow, and remove all the seeds. To every pound of marrow allow i of 8 lb. of sugar, which must be placed in alternate layers with the shred marrow, and allowed to remain undis- turbed for not less than 12 hours. When ready, boil gently for about an hour, then add a teaspoonful of ginger to each 4 lbs. of marrow, stir until well mixed, and turn into pots or glass jars i," cover with parchment paper covers, and store in a dry place. 2559.--MORELLA CHERRIES, T O PRESERVE. (See Cherries, To Preserve, No. 2519, and Cherries, Dried, No. 2517.) 2560.--MULBERRIES PRESERVED. Ingredients.-—Ripe mulberries, preserving sugar. Method.-Put half the fruit into a jar, cover Closely, place it on the stove in a large saucepan of cold water, and cook slowly until the juice is extracted. Strain, measure the juice, and put it into a preserving pan or large stewpan with the addition of 2 lbs. of sugar 'to each pint of juice. Bring to boiling point, skim well, add the remainder of the fruit, and boil until it is half cooked. Turn the whole into an earthen~ ware vessel, uhless the preserving-pan be lined with enamel, in which case they may remain in the pan. On the following day boil until the juice sets quickly when tested on a cold plate. Turn into pots, cover closely, and store in a cool, dry place. RECIPES FOR PRESERVES 17.49 Tlme.--Altogether, 2 days. Average Cost, uncertain, as this fruit is rarely offered for sale. Munnnv.—Mulberries are esteemed for their highly aromatic flavour and their sub-acid nature. in are considered as cooling, laxative and generall wholesome. This fruit was very highly appreci- a by the Romans, who appear to have preferred it to every other. The mulberry tree is stated to have been introduced into this country in 1548, being first planted at Sion House, where the original trees still thrive. The planting of mulberry trees was much encouraged by King James I, about 1605 ; and considerable attempts were made at that time to rear silkworms on a large scale, for the purpose of making silk ; but these endeavours have always failed, the climate not being suficiently warm. 256 I .—NECTARINES PRESERVED. lngredients.—Nectarines, preserving sugar. Method.—-Split the nectarines in halves, remove the stones, crack them and put the kernels aside. Weigh the fruit, put an equal amount of sugar into the preserving-pan, add a i of a pint of water to each 1b. of sugar, and boil to a syrup. Now put in the fruit, boil very gently until it is quite tender, but not broken, then lift it out carefully with a spoon and put it into pots. Boil the syrup rapidly until it sets quickly when tested on a cold plate, pour it over the fruit, cover closely, and store in a cool, dry place. Tlme.—About 1% hours. Average Cost, 1s. 3d. to 1s. 6d. per lb. 2 562.—ORANGE MARMALADE. Ingredients.--12 Seville oranges, 2 lemons, preserving sugar. Method.--Slice the fruit thinly, removing inner pith and pips. Weigh it, and to each lb. add 3 pints of cold water. Let the whole remain covered in an earthenware vessel for 3 days, then turn the preparation into a preserving-pan and boil gently until quite tender. Let it cool, weigh again, and to each lb. of fruit add 1 lb. of sugar. Bring to boiling point, skim well, and cook gently until the syrup stifiens quickly when tested on a cold plate. Turn into pots, cover with paper brushed over on both sides with white of egg, and store in a cool, dry place. 'l‘lme.—-Altogether, 4 days. Average Cost, about 2d. per lb. 2563.—0RANGE MARMALADE. (Another Method.) Ingredients.—-12 Seville oranges, 9 sweet oranges, 2 lemons, the weight of the fruit in preserving sugar. Method.-—Divide the rinds of the oranges into quarters, remove them carefully, put them into a preserving-pan with as much cold water as will cover them, and boil gently until quite tender. Meanwhile divide the iruit into sections, scrape out the pulp, put the pips and fibrous skin into a basin, cover with cold water, and let them soak until required. When the rinds are tender drain them well and shred them finely. Strain 2 pints of the liquid in which they were boiled, and add to it the water in which the pips and skins were soaked. Put the sugar and Water into a preserving-pan, boil to a. syrup, then put in the 1150 HOUSEHOLD MANAGEMENT shredded rinds and pulp, and boil gently until the marmalade jellies when tested on a cold plate. Pour the marmalade into pots, and cover down with paper brushed over with white of egg. Tiara—About 3 hours, exclusive of the time required for shredding the rinds. Average Cost, 3d. per lb. 2564.-—ORANGE MARMALADE. (Another Method.) Ingredients.--24 Seville oranges, their weight in preserving sugar, 2 pints of cold water. Method.—Take ofi the rinds of the oranges, divide the pulp into small pieces, and remove the pips. Boil the rinds in water for 2 hours, changing it 2 or 3 times to reduce the bitter flavour; when quite tender, drain well, and shred them finely. Boil the sugar and water to a syrup, skimming well meanwhile, then add the pulp and shredded rinds. Boil gently for about 1} an hour, or until the marma- lade sets quickly when tested on a cold plate, then pour into pots and cover down with paper brushed over on both sides with white of egg. Keep the marmalade in a cool, dry place. Tlme.--5 or 6 hours altogether. Average Cost, 3d. per lb. 2565.—0RANGE MARMALADE (TRANSPARENT). Ingredients.--4 lbs. of Seville Oranges, 8 lbs. of preserving sugar, 6 pints of water, 2 or 3 whites of eggs. Method.—Remove the rinds of the oranges, and scrape away the white pith. Shred the rind finely, cover with water, boil gently until tender, then strain and preserve the liquid. Strip every particle of pith from the oranges, slice them, and remove the pipe, and soak these in a little cold water. Simmer the remainder of the water and the sliced oranges for 2 hours, then drain through a fine hair sieve or cloth, but do not squeeze the pulp. Replace the liquid in the pan, add the liquid in which the rind was cooked and the strained water from the pips, bring nearly to boiling point, and clarity with white of eggs (see Aspic Jelly, No. 1980). Strain until clear, replace in the pan, add the sugar, boil gently until the. syrup jellies when tested on a cold plate, and add the orange rind. Simmer gently for to minutes longer, then turn into pots, cover closely, and store in a dry, cool place. Time.—About r day. Average Cost, ed. per lb. z566.—-ORANGE MARMALADE MADE WITH HONEY. Ingredientsstranges, honey. Methods—Boil the rinds until tender, then shred them finely. Remove the pith and pipe, measure the pulp, and to each pint allow 1 lb. of honey and {- a lb, of the prepared rinds. Simmer gently for about 40 minutes, stirring frequently, then turn the marmalade into jars or glasses, and cover these with parchment. Store in a cool, dry place. RECIPES FOR PRESERVES I 151 2567.——ORANGES AND LEMONS, TO PRESERVE WHOLE. Ingredients.—Oranges or lemons. To 1 1b. of oranges allow 2 lbs. of sugar and 1 pint of water; to lemons add 3 lbs. of sugar and 1} pints of water. Method.-—-At one end of each orange make a hole sufficiently large to admit a small spoon, and scoop out the pulp and juice. Cover the rinds with cold water, and let them remain for 3 days, changing the water 2 or 3 times daily Drain, place them in the preserving pan with sufficient cold watet to cover them, simmer gently until tender, and drain well. Boil the sugar and water to a syrup, add the juice and pulp, boil gently for 15 minutes, and pour the whole over the oranges. When quite cold, replace in the pan, simmer very gently for i an hour, then turn into an earthenware vessel. On the following day boil up the syrup and pour it over the oranges; this process should be repeated on 2 or 3 consecutive days until the rinds are quite clear. Fill the oranges with syrup, place them in wide-necked jars, pour the remainder of the syrup over them, and cover closely. Store in a cool, dry place. 2568.-—0RANGES, TO PRESERVE. (See Oranges and Lemons, To Preserve Whole, No. 2567.) 2 569.--PEACH MARMALADE. (See Apple Marmalade, N o. 2500, and Rhubarb Marmalade, No. 2594.) 257o.-~PEACHES PRESERVED IN BRANDY. Ingredients.—6 lbs. of peaches, 3 lbs. of castor or powdered loaf sugar, 3 pints of brandy. Method.—-Peaches intended for preserving should be firm, sound, and not over-ripe. Remove the stones, taking care to keep the fruit as whole as possible, place the fruit in a large jar, and cover each layer thickly with sugar. Add the brandy, cover closely, place the jar in a saucePan of boiling water, and cook gently until the brandy is on the point of boiling. Remove the fruit carefully to hot, dry, small pots, add to each an equal share of the hot brandy, and cover closely with paper brushed over with white oi egg. Store in a cool, dry place. Tlme.--About 1 hour. Average Cost, 2d. each. Pncn no NICTARINIr-‘Afl Monti-cull, a village near Paris, almost the whole population is em- Eioyed in the cultivation of peaches. This occupation has maintained the inhalfitants for all". and consequence they raise better peaches than anywhere else in France. In Maryland and Virginia Peaches grow nearly wild in orchards resembling forests; but the trait ieot very little value for the tabla, being employed only in new“; hogs an m the distillation of brandy. In California i318? groves of peaches and a cots are grown, the finest being export , packed in baskets half ripe, the form of ' evaporated ' or oven-dried peaches, end as canned fruit. 0!: the east side of the Andes, Hashes grow wild among the cornfields and in the mountains, and are dried as an article of iOOd. e young leaves of the peach are sometimes used in cook , for their agreeable flavour; UK! a liqueur resembling the fine noyeau of Martinique may be ma by steeping them in brandy "nean with sugar and fined with milk; 'n may also be flavoured in the same manner. The kernels of the fruit have the earns flavour. e nectarine is said to have receide its name from Nectar, the wineof the gods. It belongs to the same species as the peach, differing from it in “Baasmootherrindand pulp. The nectarineis, by some, considered theeupertcr innit. 1152 HOUSEHOLD MANAGEMENT 2571.—-PEARS, PRESERVED. Ingredients.—Firm, sound, not over-ripe pears, an equal weight of loaf sugar. Method.-Pare, halve, and core the pears. Put half the sugar into a preserving pan, to each lb. add 2 pints of water, and boil to a thin syrup. Let it cool, put in the prepared fruit, and simmer very gently until half cooked. Turn the whole into an earthenware bowl, cover, and allow them to remain for 2 days. When ready, drain the syrup into a preserving-pan, add the-remainder of the sugar and a table- spoonful of lemon-juice to each pint of liquid, and boil gently for 15 minutes, skimming well meanwhile. Now put in the fruit, simmer very gently until quite tender, then transfer them carefully to jars, and pour over the syrup. Cover closely, and store in a cool, dry place. Time.—Altogether, 2 days. Average Cost, Id. each. Plum—The , like the apple, is indigenous in this coun , but the wild pear is a very unsatis- factory fruit. 0 best varieties were brou ht from the East y the Romans, who cultivated them with care. and robably introduced some their best sorts into this island, to which others were added by the abitants of the monasteries. The Dutch and Fleming's, as well as the French, have excelled in the Cultivation of the , and most of the large varieties introduced are from France and Flanders. The pear is a hardy tree, and lives for a longer period than the aplplh; it has been known to exist for centuries. There are now about 150 varietiesof this fruit. ough perfectly wholesome when ripe, the pear is not so when green, but in this state it is fit for stewing. An agree- :lllalc :“evtet‘ago, called perry, is made from pears, and the varieties which are least fit for eating make e perry. 2572.--PEARS, PRESERVED. (Another Method.) Ingredients.--8 lbs. of firm,sound pears, 6 lbs. of preserving sugar, the finely-grated rind and juice of 3 lemons, 2 inches of whole ginger. Method—Select a stewjar with a close-fitting lid, cover the bottom to the depth of 1 inch with cold water, put in the fruit and sugar in layers, and add the ginger, lemon-rind and lemon-juice. Cover closely, place the jar in a saucepan of boiling water, and cook slowly until the pears are quite tender, but not broken. Put them carefully into jars, strain the syrup over them, and cover with papers brushed over on both sides with white of egg. The pears will keep good for 3 or 4 months if stored in a cool, dry place. Time.—From 5 to 6 hours. Average Cost, Id. each. Tn: Bow Canaries Pun—This valuable variety of pear, which comes to our table in winter, either raw or cooked, received its name through the following incident: Louis XI, King of France, had sent for St. Francois de Paule from the lower part of Calabria, in the hopes of recovering his health through his intercession. The saint brought with him the seeds of this pear ' and as he was called “rt cgirt 1.. Bow Chem, um fruit obtained In name from m. introduce: of em variety of pear to rance. 2573.——PINEAPPLE CHIPS. (See Pineapple, Pre- served, No. 2576.) 2574.--—PICKLED PEARS, SWEET. Ingredients.--Firm pears. To each lb. allow } a 1b. of brown sugar, and i of a pint of malt vinegar; cloves, cinnamon, allspice. PRESERVES AND TINNED FRUIT. A. 4;; . ,/ "Item uu'msl B; 3"" ., ~ "gunner a w 0 4n“- ! SAl'/mvif' MAPLE SYRLP 1 ' > ' ______, We r 4 . ‘ Han a.le >. l . ‘ ‘j ‘ ' all v. llfiugsfil; FIG A ' fl T I‘ 1' ‘4 = -. Flue MOSCAU- ‘ 1“ in Pl éc'lfinrs , . J ?pll€!eflsly§up, Samoa Brand Syrup. Glebe Golden Syrup. Raspberry and Currant M alad 81'8 Marmalade, Damson Jam, Golden Shred Marmalade, Royal Tablet Tomato; Black Currant Jam. Morella Cherries, Table Fruit, Figs, Guavas. Pine Chunks. Peaches, Apricots. PRESERVED FOODS: PICKLES, STORE SAUCES, ETC. ‘ WEEK? '4‘”! ‘ ‘04. | A ‘ FRENCH WI VINEGAR ‘ is!!!" r» ANCHOVIIS r. Oxtail Soup, Gravy Soup, Turtle Soup. Julienne Soup, Hare Sou , Truffles, Heinz's Sauce, Cocks’ Combs, Mixed Pickles, Valnuts, Girkins, Financiere. 2. Malt inegar, Madras Chutney, Harvey’s Sauce Lucca Oil, French Wine Vinegar, Worcestershire Sauce, Co man's Mustard Worcestershire Sauce, Mustard, Mushroom Catsup, Keeu‘s Mustard, Bloater Paste, Essence oi Anchovies, Anchovy Paste. 78 RECIPES FOR PRESERVES 1153 Method.--Peel th‘e pears and tie the spices in muslin. Place the vinegar, sugar and spices in a preserving pan; when boiling add the pears, and cook them gently until tender. Remove the pears to a bowl or large basin, boil the syrup for 10 minutes longer, then pour it over the fruit. On the following day boil up the syrup, and repeat the process the two following days“ On the third day place the pears in jars or wide-necked bottles, and remove the spices before adding the vinegar to the fruit. Store in a dry, cool place. Tlme.--3 days. Average 00st,_rd. each. 2575.—-PINEAPPLE MARMALADE. Ingredients.--Pinéapple pulp. To each lb. add 14 ozs. of loaf sugar. Method.-Peel, core and slice the pineapples, and either pound or grate them finely, preferably the latter. Boil the pulp and sugar together until thick and clear, then turn into pots, cover first with brandied paper, and afterward with parchment. Store in a cool, dry place. T1me.--2 to 3 hours. Average Cost, from as. each. 2576.—~PINEAPPLE: PRESERVED. Ingredients.--Pineapples, pounded loaf or castor sugar. Method.--Pare and slice the fruit thinly, pile it on a large dish, and Sprinkle each layer liberally with sugar. Keep it in a hot closet, or Put it daily for 7 or 8 days into a cool oven, turning it frequently. When quite dry, bake a few slices at a time, in a moderately hot oven. lWhen quite cold, pack them in air-tight boxes with paper between each ayer. Time.-About 8 days. Average Cost, from 2s. each. 2577.-PINEAPPLE, PRESERVED. (Another Method.) Ingredients.-To each lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar and i of a. pint of water. Method.--Pare the pines thinly, and cut them into thick slices. Put the water into a preserving-pan, add the sugar gradually, and when quite dissolved boil and skim well. Add the fruit, simmer gently for about 1» an hour, then transfer carefully to a large jar, and pour the syrup over. Tlme.-About t hour. Average Cost, from as. each. 2578.——PINEAPPLE, TO PRESERVE. (Another Method.) Ingredients.~Pineapples, castor or loaf sugar. Method.-Cut the pines into slices 1- of an inch in thickness, trim ofi the edges, and remove the hard centre parts Put these trimmings P P 1154 HOUSEHOLD MANAGEMENT into a stewpan with sufiicient water to cover them, and simmer them gently for i an hour. Strain, return to the stewpan, add the sliced pines, sugar to taste, and simmer gently for about i an hour, skimming occasionally meanwhile. Pines thus preserved will keep but a very short time. Time.--About 11- hours. Average Cost, from as. each. 2579.—-PLUM JAM. Ingredients.—Plums, sugar. Method.—To each lb. oi fruit allow irom 12 to 16 ozs. of sugar, accord- ing to the degree oi sweetness required, and the amount of acidity contained in the plums. Divide the plums, take out the stones, or, if preferred, cut them across, and remove the stones as they rise in the pan. Pile the iruit on a large dish with the sugar spread thickly be- tween each layer, allow them to remain thus until the iollowing day, then put the whole into a preserving-pan, and heat slowly by the side of the fire, stirring occasionally meanwhile. Boil gently until the jam sets quickly when tested on a cold plate, then turn it into pots, cover closely, and keep it in a cool, dry place. Time.--Altogether, 26 hours. Average Cost, 3d. to 6d. per lb. Puma—The Damson, or Damascene, lum takes its name from Damascus where it grows in great 1quantities, and irom whence it was ought into Italy about :14 s.c. 'l‘he Orleans plum is our ranee. The greengage is called after the Gage family, who first brought it into England from the monastery of the Chartreuse, at Paris, where it still bears the name of Reine Claude. The Mag- smm-bonum is our largest plum, and is greatly esteemed for preserves and culinary purposes. The best sort of plums are agreeable for dessert, and, when periectl ripe, are wholesome ; but some are too astringent, while others, when thoroughly ripe, are rather xative. Plums lose much 0! their bad qualities by cooking, but they should be eaten in moderation by those whose digestive organs are not over-strong. 258o.—PLUMS, T0 PRESERVE. Ingredients.—To each lb. of plums allow r lb. of loaf sugar and i a pint of water. Method.-—Put the water and sugar into a preserving-pan, and boil to a thin syrup. Remove the stalks from the plums, prick them slightly to prevent them breaking, pour over them the prepared syrup, and allow them to remain thus for 2 days. Turn the whole into a preserving-pan, boil very gently until the plums are tender, then lift them carefully into pots. Boil the syrup to the “ large thread ” degree, pour it over the plums, cover closely, and store them in a cool, dry place. Tlme.—Altogether, a days. Average Cost, 3d. to 6d. per lb. 2581.--PLUMS, TO PRESERVE DRY. Ingredients.-—An equal weight of plums and loaf sugar. Method.--Put half the sugar into a preserving-pan with the addition of f a pint of cold water to each lb. of sugar, and boil to a thin syrup. Divide the plums, remove the stones, and put the fruit into the pre- RECIPES FOR PRESERVES II 5 5 pared syrup. Simmer gently until half cooked, then turn the whole into an earthenware bowl, cover, and let it remain thus until the following day. Strain the syrup into a preserving-pan, add the rest of the sugar, and boil to the “ large pearl ” degree (see No. 2266). Allow it to cool slightly, put in the plums, simmer very gently until tender, then remove them very carefully to a deep dish and strain the syrup over them. Let the plums remain covered for 48 hours, drain well, spread them on large dishes in single layers, and when quite dry pack them in air-tight tins with wax paper between the layers. 'l‘lme.-A1together, 3 days. Average Cost, 4d. to 6d. per lb. 4 2 582.--PLUMS, SPICED. Ingredients.--Firm plums, sugar, vinegar, cinnamon, cloves, shredded orange-rind. Method.—Prick the plums well with a fork, place them in a. large far with cinnamon, cloves and orange-rind between each layers Cover with vinegar, and, on the following day, strain ofi and boil for in minutes. Let it cool, pour it over the fruit, and at the end of. 24 hours again strain and measure it. To each pint add 3 ozs. of sugar, boil the two together for 10 minutes, pour it over the plums, and, when cold, cover closely, and store in a dry, cool place. Timers-3 days. Average Cost, 4d. to 6d. per lb. 2583.-—-PUMPKIN, TO PRESERVE. lngredlents.--To each lb. of pumpkin allow 1 lb. of preserving sugar, 2 tablespoonfuls of lemon-juice, the finely-grated rind of I lemon, and i a. teaspoonful of ground ginger. Method.--Pare and halve the pumpkin, remove the seeds, and slice thinly. Lay the slices on a large dish, covering each layer thickly with sugar, add the lemon-juice, and let it remain for 3 days. Turn the whole into a preserving-pan, add the lemon~rind and ginger, and “k a pint of cold water to 3 lbs. of fruit, bring slowly to boiling point, and continue the cooking until the slices of pumpkin are quite tender, but not broken. Transfer carefully to an earthenware bowl, let it re- main Covered for 7 days, then lift the slices of pumpkin carefully into jars, and strain the syrup into a preserving-pan, Boil the syrup to the “ large pearl" degree (see ,‘No. 2266), pour it over the pumpkin, cover closely, and, when cold, put the jars into a cool, dry place. Tlme.--Io days. Average Cost, 4d. to 5d. per lb. 2584.—QUINCE AND APPLE MARMALADE. ($66 Quince Marmalade, No. 2586.) Use equal parts- of quince and apple puree. 1156 HOUSEHOLD MANAGEMENT 2585.—QUINCE JELLY. Ingredients—To every pint of juice allow 1 lb. of loaf sugar. Method.—Pare and slice the quinces, and put them into a preserving- pan with sufiicient water to float them. Boil them until the fruit is reduced to a pulp. Strain ofl the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the juice and sugar together for about } of anhour, remove all the scum as it rises, and when the jelly appears firm upon a little being poured on a plate, pour into small pots. The residue left on the sieve will answer to make a common marmalade for immediate use, by boiling it with i a lb. of common sugar to every lb. of pulp. Tlme.-—4 hours altogether. Average Cost, rod. per lb. 2586.—QUINCE MARMALADE. Ingredients.--To each lb. of quince pulp allow 1 of a lb. of loaf or preserving sugar. ' MethoL—Pare the fruit, put it into a preserving-pan with as much water as will just cover the bottom of the pan, and stew gently until reduced to a pulp. Pass through a hair sieve, weigh the pulp, replace it in the pan, add the sugar, and cook very gently until the marmalade sets quickly when tested on a cold plate. Turn into pots, cover with paper brushed over on both sides with white of egg, and store in a cool, dry place. Tiara—About 4 hours. Average Cost, rod. per lb. 2587.—QUINCES, ro PRESERVE. Ingredients.—-Quinces, loaf sugar. Methods—Pare, quarter, core the quinces, and preserve the skins and cores. Put the fruit into the preservingepan with barely enough water to cover them, and simmer until soft, but not broken. Place the quinces singly on large dishes, add the cores and parings to the water in which the quinces were cooked, and simmer gently for 1 hour. Strain through a jelly-bag until quite clear, return it to the pan with the ad- dition of 1 lb. of sugar for each lb. of fruit,bring to boiling point, and skim well. Put in the quinces, boil for r 5 minutes, then turn the whole carefully into an earthenware bowl, and let the preparation remain until the following day. Drain the syrup once more into the pan; when boiling add the fruit, cook gently for 15 minutes, then lift the quinces carefully into small jars, which they should i fill. Continue boiling the syrup until it forms a thick jelly when tested on a cold plate, pour it over the fruit, cover the jars closely with paper brushed over on each side with white of egg, and store in a cool, dry place. Tlme.—-Altogether, 2 days. Average Cost, rod. per lb. RECIPES FOR PRESERVES n 57 2 588.--RASPBERRY JAM. Ingredients.—To every lb. of raspberries allow 1 lb. of sugar, } of a pint of red-currant juice. Method.--Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible. Take off the stalks. put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for 1» of an hour, keeping them well stirred. Add the currant-juice and sugar, and boil again for i» an hour. Skim the jam well after the sugar is added, or the preserve will not be clear. The addition of the currant-juice is a very great improv- ment to this preserve, as it gives it the piquant taste which the flavour of the raspberries seems to require. Time.—About 1 hour. Average Cost, 7d. to 8d. per lb. 2589.--RASPBERRY JELLY. Ingredients.—To each pint of juice allow { of a lb. of loaf sugar. Method.-Let the raspberries be freshly gathered, quite ripe, and picked from the stalks; put them into a large jar, after breaking the fruit a little with a wooden spoon, and place the jar, covered, in a sauce- pan of boiling water. When the juice is well drawn, which will be from i to 1 hour, strain the fruit through a fine hair sieve or cloth, measure the juice, and to each pint allow the above proportion of loaf sugar. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly thickens upon a little being poured on a cold plate; carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jelly answers for making raspberry cream, and for flavouring various sweet dishes, when the fresh fruit is not obtainable. “ma—About 1} hours. Average Cost, rod. to rs. per lb. 2 590.—-RED CURRANT JAM. Ingredients—Red currants, preserving sugar. Method.—Remove the stalks, put the fruit into a preserving-pan, and to each lb. allow } ot a lb. of preserving sugar. Stir occasionally until the fruit is nearly boiling, and afterwards almost continuously. Boil gently for about 40 minutes, or until a little will set when poured on to a cold plate. Turn into pots, cover closely, and store in a cool, dry place. Tlme.—About t hour. Average Cost, about 6d. per lb. 2591.-—RED CURRANT JELLY. Ingredients.-—Red currants, preserving sugar. Method—Strip the currants from the stalks, put them into a jar placed in a saucepan of boiling water, and simmer gently until the juice is extracted, then strain the juice through a jelly-bag or fine cloth intoa preserving-pan. To each pint add from i to 1 lb. of sugar, and 1158 HOUSEHOLD MANAGEMENT boil gently until a little oi the jelly, when tested on a cold plate, almost immediately sets. Pour into small pots, cover closely, and keep in a cool, dry place. Tlme.--About 11- hours. Average Cost, is. to rs. 3d. per 1b. 2 592.-RHUBARB JAM. Ingredients.--To each lb. of rhubarb allow 1 lb. of preserving sugar, I} a teaspoonful of ground ginger, and the finely-grated rind of i a lemon. Method.-—Remove the outer stringy part of the rhubarb, cut it into short lengths, and weigh it. Put it into a preserving-pan with sugar, ginger, and lemon-rind in the above proportions, place the pan by the side of the fire, and let the contents come very slowly to boiling point, stirring occasionally meanwhile. Boil until the jam sets quickly, when tested on a cold plate. Pour it into pots, cover closely, and store in a 0001, dry place. Tlme.—-From r to 1} hours, according to the age of the rhubarb. Average Cost, 4d. per lb. 2593.—-RHUBARB AND ORANGE JAM. Ingredients.-r quart of finely-cut rhubarb, 6 oranges, 1* lbs. of pre- serving sugar. Method.—-Cut the rinds oi the oranges into sections, remove them and scrape off as much oi the white pith as possible. Free the pulp from fibrous skin and pips, put it into a preserving pan, with the sugar, rhubarb and orange-rinds, previously finely-shredded. Bring slowly to boiling point, skim well, and boil until the jam stifiens when tested on a cold plate. Cover closely, and store in a cool, dry place. Time.—About 1 hour. Average Cost, 4d. to 5d. per lb. 2594.—RHUBARB MARMALADE. Ingredients.—Rhubarb. 'To each lb. allow 2 tablespoonfuls of sugar and } teaspoonful of ground ginger. Method.--Wipe, string, and cut the rhubarb into .short lengths. Put the rhubarb, sugar and ginger in a jar, place the jar in a rather cool oven, or in a saucepan containing boiling water, and cook until soft. Pass through a fine sieve, and use for filling turnovers and similar kinds of pastry. Time—r} hours. Average Cost, id. to 2d. per lb. Seasonable, January to July. 2595.-STRAWBERRY JAM. Ingredients.—To each lb. of fruit allow from 12 to 10 ozs. of preserving sugar. Method.--Remove the stalks irom the fruit, put it into a preserving- pan, covering each layer thickly with sugar. Place the pan by the side of the fire, bring the contents slowly to boiling point, and stir occasion- RECIPES FOR PRESERVES 1159 ally. Skim well, boil gently until the jam sets when tested on a cold plate, taking care in stirring to keep the fruit as whole as possible. Pour into pots, cover with paper brushed over on both sides with white of egg, and keep in a cool, dry place. Time.--About I hour. Average Cost, from 6d. to 8d. per lb. 2596.--STRAWBERRIES, T0 PRESERVE. Ingredients.—An equal weight of fruit and loaf sugar. Method.--Strawberries for preserving must be very dry, otherwise they will not keep; the stalks must be removed, and any unsound fruit rejected. Put the sugar into a preserving-pan; to each lb. add i a pint of cold water and a small pinch of cream of tartar, and boil to the “ small ball " degree (see No. 2271). Now put in the prepared fruit, cover the pan, allow it to remain on the stove, but as far away from the fire as possible, for about 1 hour, then bring the contents to boiling point and skim well. Boil gently for 5 minutes, then turn into jars, cover closely, and store in a cool, dry place. Time.-—About 1} hours. Average Cost, from 6d. to 8d. per lb. 2597.—STRAWBERRIES, TO PRESERVE. (Another Method.) lngredlents.--To each lb. of fruit allow 1 lb. of preserving sugar and i of a pint of red-currant juice (see Red Currant Jelly, No. 2591). Method.—Pick the strawberries, pile them on a large dish, sprinkle on them half the sugar, and let them remain thus until the following day. Prepare the red-currant juice as directed, put it into a preserving- pan with the rest of the sugar, and boil to a thin syrup. Turn the fruit and syrup into the juice, and boil gently until the syrup sets quickly when tested on a cold plate. Pour gently into pots, cover with paper coated on both sides with white of egg, and keep until required in a cool, dry place. Tlme.--Altogether, 2 days. Average Cost, 6d. to 8d. per 1b. 2598.—TANGERINE MARMALADE. Ingredients.——3O tangerines, double their weight in loaf or preserving sugar, 6 lemons, enough cold water to float the tangerines. Method,--Wash the tangerines in water and wipe them. Place them in a preserving pan with enough cold water to float them, and let them boil till the rinds are soft. Drain off the water. Cut each tangerine in quarters, remove the pips, place in a basin containing a pint of cold water, and let them soak for twelve hours. Remove all the pulp from the rind, and mash it well, slice the peel as thinly as possible. Put the sugar in a preserving pan with the water from the pips, and the strained juice of the lemons. Reduce this to the consistency of thick syrup, then add the tangerine pulp and rinds, 1160 HOUSEHOLD MANAGEMENT and boil for about half an hour. Fill into dry jars, and when cold cover them with parchment. Nata—Before removing the marmalade from the fire, pour a little on a plate which should set like jelly when cold, it not. reduce it a little longer. 2 599.-'ro CLARIFY SUGAR FOR SYRUP. Ingredients.—To 2 lb. of 10a! sugar allow 1 pint of water and, the white of 1 egg. Method.-—Put the sugar, white of egg and water into a stewpan; when the sugar is dissolved place the stewpan by the side of the fire, and bring the contents slowly to boiling point. When quite boiling add a teacupiul oi cold water, and again bring to boiling point. Now draw the pan aside, simmer gently for a few minutes, skimming mean- while, and when quite clear use as required. 26oo.--TOMATO JAM. (See Tomato Marmalade, No. 2601, and Tomatoes, Preserve of, No. 2602.) 2601.—-TOMATO MARMALADE. Ingredients.—-7 lbs. of ripe tomatoes, 8 lbs. of loaf sugar, 6 lemons, I pint of water. Method.-Blanch and skin the tomatoes and cut them in halves. Remove the rinds and all the white pith of the lemons, and slice the iruit thinly. Boil the sugar and water to a thin syrup, add the pre- pared tomatoes and lemons, and bring to boiling point. Stir and skim frequently, and continue to boil gently until the marmalade quickly jellies when tested on a cold plate. Pour into pots or glasses, and store in a cool, dry place. Tlme.-—About 1} hours. Average Cost, 6d. to 8d. per lb. 2602.—TOMATOES, PRESERVE OF. Ingredients.—-7 lbs. of firm ripe tomatoes, 3} lbs. of sugar, 1 oz. each of cloves, allspice and cinnamon, i pint of vinegar. Method.--Scald, drain and peel the tomatoes. Tie the spices in muslin, boil them for-5 minutes with the sugar in the vinegar, then add the tomatoes, and simmer very gently for § an hour. Keep closely covered in a dry, cool place. Tlme.--To cook the tomatoes, § an hour. Average Cost, 4d. to 6d. per lb. Seasonable in August, September and October. 2603.—-—VEGETABLE MARROW JAM. Take some nice young marrows, peel them, remove the seeds, cut them into thin slices and then into fine shreds. Make a syrup with 1 lb. Demerara sugar to 1 pint water, when it is boiling pour it over the RECIPES FOR PRESERVES II6I marrows, and allow them to soak for two days and two nights in a covered jar or a basin, then strain oil the syrup, and allow 1 lb. of loaf sugar to 1 lb. of marrow, also the rind and juice of one lemon, and 1 oz. of whole ginger tied up in muslin. Place in a saucepan, boil slowly till clear, then add a small glass of whisky or brandy. Pour into jars, tie down, and set in a cool place. Note.--Allow 2 quarts of syrup to 6 lbs. of fruit. 2604.——VEGETABLE MARROW PRESERVE. Take 3 or 4 young vegetable marrows weighing about 6 lbs. Peel them rather thinly, cut in half and remove the seeds, then out each half into thick slices and subsequently into dice or cubes. Put the vegetable marrow, and its weight in loaf sugar, into a preserving pan with a quart of water. Boil gently for about 20 minutes ; pour into a bowl and return all the liquid to the pan. Add 2 ozs. of root or stem ginger, previously bruised and tied in a piece of muslin, add also the thinly cut rind and strained juice of four lemons. Boil for i an hour; then add the marrow and boil up, skim and cook gently for another } hour. Remove the ginger, fill the preserve into jars, and cover in the usual manner. 2605.—WHITE CURRANT JELLY. Ingredients.--White currants. To each pint of juice allow i of a lb. of preserving sugar. Method.—Pick the currants from the stalk, and put them into a jar. Place the jar in a saucepan of boiling water, simmer gently until the juice is extracted, then strain through a jelly-bag or fine cloth into a preserving-pan. To each pint allow from f to 1 lb. of sugar, according to taste, and boil gently until the jelly quickly sets, when a little is poured on a cold plate. Turn into small pots, cover with tissue paper brushed over with white of egg, fasten securely, and keep the jelly in a cool, dry place. Tlme.--About 11» hours. Average Cost, from Is. 3d. to 18. 6d. per lb. Pickles 26o6.-—APPLE CHUTNEY. Ingredients-21- lbs. of thickly sliced apples, 1 lb. of brown sugar, 1 of a lb, of sultanas, a ore. of salty} an oz. of mustard seeds, an 9;, 1162 HOUSEHOLD MAN AGEMENT of ground ginger, 1- oi an oz. of garlic bruised, } of an oz. of cayenne, 1 pint of good vinegar. Method.-Simmer the vinegar, sugar and apples gently until reduced to a pulp, stir in the remaining ingredients, and, when well mixed, turn the whole into a basin. Cover, stir a or 3 times daily for 1 week, then bottle, cork securely, and store for use. 2607.—ARTICHOKES, PICKLED. Ingredients.—-Globe artichokes, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704), salad-oil, salt. Method.—Make a strong brine; when boiling put in the artichokes, boil gently ior to or 15 minutes, and drain well. Remove and put aside the chokes, place the artichokes in jars, and cover them with boiling spiced vinegar. When cold, fill the jars with salad-oil, cover closely, and store for use. 2608.--BEETROOT PICKLE. Ingredients.—6 medium-sized beetroots, 1 quart of malt vinegar, i» an oz. of whole black pepper, 1} an oz. oi allspice, 1 small horseradish grated, salt to taste. Method.--Wash the beetroots well, taking care not to break the skins, and bake them in a moderate oven for 1} hours. When cool enough to handle remove the skins, cut the beetroots into l-inch slices, and place them in jars. Meanwhile boil the vinegar, horseradish, pepper and spice together, let the mixture become quite cold, then pour in over the beetroot. Cover the jars closely with parchment paper coated on both sides with white oi egg, and store until required in a cool, dry place. Tlme.—From z to 3 hours. Average Cost, rs. 4d. 2609.-—BEETROOT PICKLE. (Another Method.) lngredleuts.--6 beetroots, 1 quart oi vinegar, 1} an oz. oi whole pepper, } an oz. oi allspice. Method.—Wash the beetroots well, but take care to keep the skins intact, or they will lose some oi their colouring matter. Put them into boiling water, cook gently for 1} hours, until they are three- quarters cooked, then drain them, and let them cool. Boil the spice, pepper and vinegar together, and put these aside until quite cold, meanwhile peel the beetroots, cut them into } inch slices, and place them in jars. Pour the cold prepared vinegar over them, cover closely, and store in a cool, dry place. The pickle will be ready for use in 1 week. Tlme.--About 2} hours. Average Cost, 1s. 4d. 26Io.--BLUEBERRIES, OR BILBERRIES, PICKLED. (See Currants, Spiced, No. 2524, and Cherries, Pickled, No. 2518.) RECIPES FOR PRESERVES 1163 2611.-—CABBAGE, PICKLED RED. Ingredients.—-r good, firm red cabbage, 1 quart of vinegar, 4} an oz. of whole pepper, i an oz. of allspice. Method.——Remove the outer leaves of the cabbage, quarter it, remove the centre stalk, and out each section across into very fine strips. Pile the shredded cabbage on a large dish, sprinkle it liberally with salt, and let it remain thus until the following day. Meanwhile boil the vinegar, pepper and spice together, the latter being tied together in a piece of muslin, and allow the preparation to become quite cold. Turn the cabbage into an earthenware or enamelled colander, and when well drained put it into_a large jar, and pour in the vinegar. It will be fit for use in 3 or 4 days; if kept for any length of time it loses the crispness and colour which are its chief recommendations. 'l‘lme.—A1t0gether, 2 days. Average Cost, 9d. to 10d. Ran Cannon—This plant, in its growth, is similar in form to that of the white cabbage, but is of a bluishgpurple colour, which, however, turns red on the application of acid, as is the case with all vegetable ues. It is principdly from the white vegetable that the Germans make their am Mu) —a dish held in such high estimation with the inhabitants of Germany, but which requires, generally speaking with strangers, a lomr acquaintance in order to become suficiently impressed with its unmas- Wsmeritl. 'lhelargeredDutchisthekindgenerallyrecommendediorpickling. 2612.--CABBAGE, PICKLED RED. (Another Method.) Ingredients.--r good cabbage, 1 quart of malt vinegar, 5» an oz. of black peppercorns, } an oz. of allspice. Method.—Remove the outer leaves of the cabbage, quarter it, cut away the stalk from the centre, and shred the sections across as finely as possible. Put the prepared cabbage into a large jar, sprinkle each layer with salt, and press the whole lightly down. Boil. the pepper and spice in the vinegar; when cold, pour it over the jars, and cover them closely, The pickle will be ready for use in 3 or 4 days; it may be kept for a considerable time, but after being pickled for 2 or 3 weeks it loses much of its crispness and colour. Tlma—To prepare, about 2 hours. Average Cost, 9d. to rod. 2613.—CAPSICUM, PICKLED. Ingredients.—Capsicums, vinegar. To each quart of vinegar allow 1 teaspoonful of salt, and i a teaspoonful of mace and nutmeg mixed in equal proportions. Method.-If the capsicums can be obtained from the garden, they should be gathered when they are just at the point of: turning red- Slit them at the side, take out the seeds, put the capsicums into a jar, and sprinkle over them the salt, mace and nutmeg. Boil the vinegar, pour it at once upon the pods, and, when cold, cover closely with parch- ment paper or bladder. They will be ready for use in 4 or 5 weeks. Average Cosh—From 4s. 6d. to 5s. 6d. per hundred. 1164 HOUSEHOLD MANAGEMENT 2614.—CAPSICUMS, PICKLED. (Another Method.) Ingredients.-Young green capsicums, vinegar. To each quart allow 1 teaspoonful of salt and i a teaspoonful of ground mace. Method.--Remove the stalks, scald the capsicums, and let them re- main under pressure for 24 hours, to extract some of their bitter water. Pack the capsicums closely in a jar, pour over them boiling vinegar seasoned with salt and mace, and, when quite cold, cover closely. They will be ready for use in 5 or 6 weeks. 26 I 5. —CAULIFLOWERS, PICKLED. Ingredients.-—-Firm white cauliflowers, vinegar to cover them; to each quart of which allow 1 teaspoonful of peppercorns, r teaspoonful of allspice, 6 cloves. Method.--Break the cauliflowers into small sprays, place them on a dish, sprinkle them liberally with salt, and let them remain thus for 6 hours. Meanwhile tie the seasoning ingredients in muslin, boil them in the vinegar for 4} an hour, and allow it to become quite cold. Drain the cauliflowers well from the salt, place them in wide-necked bottles or unglazed jars, and pour the prepared vinegar over them. Cover closely, store in a cool, dry place for about 1 month, and they will then be ready for use. Tlme.—r month. Average Cost, cauliflowers, 3s. 6d. to 43. per doz. 26 I 6.-CAULIF LOWER, PICKLED. (Another Method.) Ingredients.—Firm white cauliflowers, vinegar to cover them. To each quart of vinegar allow 1 teapsoonful of peppercorns, r teaspoonful of allspice. Method.—Tie the peppercorns and allspice in muslin, simmer these very gently in the vinegar for about 20 minutes, and put aside until quite cold. Have ready a saucePan of boiling, highly-salted water, break the cauliflowers into small sprays, throw them into the water, boil for 5 minutes, and drain well. When quite cold put them into wide- necked bottles or unglazed jars, with a few peppercorns and a little allspice, cover with the prepared vinegar, and cover closely. They should be ready for use in 3 or 4 weeks. Tlme.-—From 3 to 4 weeks. Average Cost, Cauliflowers, 3s. 6d. to 4s. per dozen. 2617.—-CAULIFLOWERS PICKLED, WITH ONIONS. Ingredients.--An equal weight of cauliflower sprays and silver-onions, vinegar to cover. To each quart of vinegar Qllow 1 level teaspoonful of peppercorns, I level teaspoonful of allspice, 3 level teaspoonful of black pepper, 1 blade oi mace, I oz. of turmeric, 1 tablespoonful oi RECIPES FOR PRESERVES n65 curry-powder, l tablespoonful of dry mustard, 1 tablespoonful of salt, 1 tablespoonful of lemon-juice, r tablespoonful of raw lime—j uice. Method.--Put as much water as will cover the sprays of cauliflower in to a large saucepan; to each quart add 4 ozs. of salt, boil for 10 minutes, and allow it to become quite cold. Break the cauliflowers into small sprays, cover them with the cold brine, let them remain immersed for 3 days, then drain well. Peel the onions, place them in jars or wide- necked bottles in layers alternating with sprays of cauliflower; sprinkle each layer with a little allspice, a few peppercorns, and r or 2 pieces of mace. Mix the black pepper, turmeric, curry -powder, mustard and salt, lemon-juice and lime-juice, to a smooth paste, add the vinegar gradually, and-pour the whole over the cauliflowers and onions. Cover closely, and store in a cool dry place. The pickle will be ready for use in 3 or 4 weeks. Tlme.-From 3 to 4 weeks. Average Cost, cauliflowers, from 3s. 6d. to 4s. per doz. Silver onions, 2d. to 3d. per 1b. 2618.—CHERRIES, PICKLED. Ingredients—Sound, not over-ripe Kentish cherries; French vinegar to cover them. To each pint of vinegar allow 1} a lb. of sugar, and to the whole add cayenne to taste. A few drops of cochineal or carmine. Method.—Pick the cherries carefully, rejecting those which are not quite sound, leave about I inch of their stalks, and put the fruit into jars. Boil the vinegar, add to it the sugar and cayenne, skim well, let it boil for a few minutes, then turn it into an earthenware vessel. When cold, add a few drops of carmine or cochineal, pour it over the cherries, cover closely, and store in a cool, dry place. Tlme.--From 3 to 4 hours. Average Cost, 4d. to 6d. per lb. 2619.-CHERRIES, PICKLED. (Another Method.) Ingredients.—Sound, not over-ripe Kentish cherries, good vinegar to cover them, to each quart of vinegar allow 1 lb. of sugar. Method.-—-Leave I inch of the stalks on the cherries, and pack them lightly in jars. Boil the vinegar and sugar together, pour it whilst hot over the fruit, and when cold tie paper over the jars. Let them stand in a cool place for 1 week, then drain off the vinegar, boil and skim well, and again pour while hot over the fruit. When cold cover closely, and keep in a cool, dry place. Tlme.--7 days. Average Cost, from 4d. to 6d. per lb. 2620.—-CHUTNEY, ENGLISH. Ingredients—3 dozen sour apples, 3 lbs. of coarse brown sugar, § a, lb. of salt, 2 lbs of sultana raisins, l» a lb. of green ginger, 6 ozs. of bird’s eye chillies, 2 ozs. of mustard-seed, 5 medium-sized Spanish onions, 6 shallots, 3 quarts of good malt vinegar. 1166 HOUSEHOLD MANAGEMENT Method. — Dissolve the salt and sugar in the vinegar, strain, and return it to the stewpan. Add the apples, onions and ginger, all thinly sliced, the sultanas cleaned and picked, also the rest of the in- gredients, and cook very gently until the apples and onions are quite tender. Pour into small jars or wide-necked bottles ; when cold, cover closely, and store in a cool, dry place. 26zr.—CHUTNEY, INDIAN. Ingredients—d quart of malt vinegar, i lb. of sour apples, peeled, Cored and sliced, 1 a lb. of onions, peeled and coarsely chopped, 1 lb. of moist sugar, I} a 1b. oi raisins Stoned and quartered, 4 ozs. of salt, 4 ozs. of ground ginger, 2 ozs. of dry mustard, } oi an oz. of cayenne, 4 cloves of garlic finely-chopped. Method.--Cook the apples, onions and garlic with the Salt, sugar and vinegar, until quite soit, and pass them through a. fine hair sieve. Add the raisins, ginger, cayenne and mustard, mix well together, turn into a jar, and stand it in a warm, but not hot, place until the iollowing day. Have ready some periectly dry, wide-necked small bottles or jars, fill them with chutney, and cover closely so as to exclude the air. This chutney may be kept for a year or two. 2622.-—-CHUTNEY MANGO. Ingredients.—50 green mangoes, 6 pints of vinegar, 3 lbs. of sugar, 2 lbs. of tamarinds stoned, 1 1b. oi raisins stoned, 1 lb. oi green ginger sliced, 1 good teaspoonful of powdered cinnamon, r level teaspooniul of nutmeg, r lb. of salt. Method.--Peel and slice the mangoes thinly, sprinkle over them the salt, let them remain for 36 hours, then drain well. Make a. syrup by boiling together 3 pints of vinegar and the sugar. Put the remainder of the vinegar into a preserving pan, add the mangoes, boil up, simmer gently for 10 minutes, then add the tamarinds, raisins, ginger, -cinnamon and nutmeg; Cook. very slowly for 1} an hour, adding the syrup gradually during the last 10 minutes. Stir and boil the mixture until the greater part of the syrup is absorbed, then turn into bottles, cork securely, and store in a dry place. Time—About 11» hours to cook. Average Cost, 5s., exclusive of the mangoes. 2623.--CHUTNEY SAUCE, INDIAN. . Ingredients.-4 025. of sour apples, pared, cored and sliced, 4 ozs. of tomatoes sliced, 4 ozs. of salt, 4 ozs. of brown sugar, 4 ozs. oi raisins stoned, 2 ozs. oi cayenne, a ozs. of ground ginger, 1 oz. of shallots, f oi an oz. oi garlic, 3 pints oi malt vinegar, 1 pint of lemon-juice. RECIPES FOR PRESERVES 1167 Method.-Mix all the ingredients together in a jar. Cover, keep in a moderately warm place for t month, and stir 2 or times daily. At the end of the time strain off the liquor, let the residue drain well, but do not squeeze it. Pour into small bottles, and cork tightly. 2624.——CHUTNEY, TOMATO. Ingredients.--6 lbs. of ripe tomatoes, 3 lbs. of Sour cooking apples, 4 ozs. of salt, 8 ozs. of brown sugar, 3 pints of vinegar, 6 cloves of garlic, 6 025. of ground ginger, 1 oz. of mustard—Seeds Method.-Scald the tomatoes, remove the skin, cut them into slices, and put them into an earthenware cooking-pot with the vinegar, salt and apples, previously peeled, cored and chopped finely. When the fruit is soft, rub the whole through a sieve, add the sugar, ginger and mustard-seed, also the garlic (chopped finely), and boil the whole gently from i to i of an hour. Pour the contents of the cooking-pot into a jar, cover it, and let it stand in a warm place for about 3 days. Bottle the chutney for use, cork up tightly, and exclude the air. Sul- tanas or preserved ginger are sometimes added to the above. 2625.—-C0CKLES, PICKLED. Ingredients.-Large cockles, vinegar to cover them, peppercorns, allspice, salt. Method.-The large cockles found on the north-east coast are the best for this purpose. Wash them in several waters to remove the grit ; when quite free from it cover the cockles with cold water, add a good handful each of salt and oatmeal, and let them remain until the follow- ing day. To each quart of cockles allow a small Q teaspoonful of all- spice, and the same quantity of peppercorns. Tie these spices in muslin and boil them in the vinegar for 20 minutes. Put the cockles into a steamer, or, failing this, a large iron saucepan with 2 or 3 tablespoon- fuls of water to protect the bottom of the pan, cover them first with a wet kitchen-cloth, then the lid, and cook the cockles slowly until their shells may be easily opened with the point of a. knife. Put the cockles into the prepared cold vinegar, and the liquor contained in the shells into a basin, and as soon as it is quite cold strain it into the vinegar. Cockles or oysters pickled in this way may be kept some days- Tlme.--To steam the cockles, about I 5 minutes. Average Cost, cockles, 6d. per quart. 2626.—-CUCUMBERS, PICKLED. lngredlents.—Cucumbers, good vinegar to cover them. To each pint of vinegar allow 1» an oz. of peppercorns, } an 1oz. of allspice, i a tea- spoonful of salt. H68 HOUSEHOLD MANAGEMENT Method.--Peel the cucumbers, cut them into i-inch slices, sprinkle them liberally with salt, and let them remain until the following day. Let the cucumber drain for at least 2 hours on a hair sieve, then place in wide-necked glass bottles. Boil the vinegar, salt, pepper- corns and spice together, pour it while hot over the cucumber, and cover closely. It stored in a cool, dry place this pickle will keep good for some time, but as it is liable to become mouldy the bottles should be frequently examined. When the first speck of mould appears re-boil the vinegar, immerse the slices of cucumber in it for 1 minute, then put them into a clean dry bottle, and pour the boiling vinegar over them. Tlme.--2 days. Average Cost, 6d. each. 2627.--CUCUMBERS, PRESERVED. IngredientsFCucumbers, salt. Method.-Pare and slice the cucumbers thinly, sprinkle liberally with salt, and let them remain until the following day. Drain ofi the liquor, pack the slices closely in jars, sprinkling each layer thickly with salt, and cover with parchment paper, or paper coated on both sides with white of egg. When wanted for use, wash well in cold water; drain well, and dress with pepper, vinegar and oil. Tlme.--24 hours. Average Cost, 6d. 2628.——DAMSONS, PICKLED. Ingredients.--7 lbs. of sound, dry damson plums, 4 lbs. of good pre- serving sugar, i of an or. of stick cinnamon, 1 of an oz. of cloves, vinegar to cover. Method.--Remove the stalks but not the stems of the fruit, place them in layers in a large jar, sprinkle each layer with sugar, cinnamon and cloves. Cover the whole with vinegar, place the jar in a saucepan of boiling water, cook gently until the juice flows ireely, then put the jar aside until the contents are quite cold. Then drain the syrup into a stewpan, bring to boiling point, and pour it over the fruit. Repeat this process for 7 or 8 days, when the skins should be hard and the plums have a clear appearance. After the last boiling let the plums remain in the large jar for 7 days, then transfer them to smaller jars. Boil the syrup, pour it over the plums, and when cold cover with a bladder or paper brushed over on both sides with white of egg. Cherries may be pickled in this 'way. If stored in a dry, moderately cool place, they may be kept for years. Tlme.—From 14 to :5 days, Average (Jest, damsons from ad. to 6d. per lb. RECIPES FOR PRESERVES n60 2629.--—EGGS, PICKLED. Ingredients—16 hard-boiled eggs, 1 quart of good vinegar, 1» an oz. of black peppercorns, } an 02. of allspice, } an oz. of ginger. Method.-—Remove the shells, and arrange the eggs compactly in wide-necked jars. Boil the peppercorns, spice, and ginger in the vinegar until some of their flavour is extracted, and pour it whilst boiling hot over the eggs. When cold, cover closely, and store in a cool, dry place. Tlme.—About 1 hour. Average Cost, 2s. Gmcsn (Fr. gingmbrel.—The ginger-plant, known to naturalists as My oflics'nals, is a native of the East and West Indies. It grows somewhat like the lily of the valley, but its height is about 3 feet. In Jamaica it flowers about August or September, fading about the end of the year. The fleshy creeping roots, which form the ginger of commerce, are in a proper state to be dug when the stalks are entirely withered. This operation is usually performed in January and February. When the roots are taken out of the earth, each one is picked, scraped, separately washed, and afterwards vary carefully dried. Ginger is generally considered as less t and heating to the system than might be expected from its effects on the organs of taste, an it is ireqnently used, with considerable effect, as an anti-spasmodic and carminative. 263o.-—EXCELLENT PICKLE (For Immediate Use). Ingredients.--Equal quantities of sliced onion, cucumber and sour apple, salt and cayenne to taste. To i a pint of vinegar add 1 wine- glassful each of sherry and soy. Method.—Place the onion, cucumber and apple in a dish in alternate layers, add salt and cayenne to taste, and pour over the vinegar, etc. Let the pickle stand for a few hours before serving. 263I.--FRENCH BEANS, PICKLED. Ingredients.--Young French beans, spiced vinegar (see Vinegar, Spiced, No, 2704), some vine leaves, and salt. Method. Cover the beans with strong salt and water, let them remain for three days, then drain. Place them in a saucepan with vine leaves under and over, cover with boiling salted water, cook gently for a few minutes, then drain and pack loosely in jars. Cover with boiling Spiced vinegar, drain it off, and reboil on two following days. The pickled beans should be kept closely covered in a cool, dry place. 2632.—-GHERKINS, PICKLED. Ingredients.-—Gherkins, vinegar to cover. To each quart of vinegar allow } of an oz. of allspice, } of an oz. of black peppercorns, 4 cloves, 2 blades of mace. Method.—Cover the gherkins with salt and water, and let them remain in the brine for 3 days. At the end of the time drain them well, dry them with a cloth, and pack them compactly in a jar of suitable size. Boil suficient vinegar to cover them, with peppercorns and spices in the above proportiOQS. er 19 minutes, and pour the liquid over the 1170 HOUSEHOLD MANAGEMENT gherkins. Cover closely, let the jar stand in a warm place until the following day, then drain oii the vinegar into a saucepan. Boil up, pour the vinegar at once ever the gherkins, and let them remain covered until the following day. This process must be repeated daily until the gherkins are sufficiently green; they should then be put into wide- necked glass bottles, covered completely with vinegar, for which pur- pose it may be necessary to supplement that already used. They should be tightly corked before being stored away. Tlme.--5 or 6 days. Average Cost, uncertain, as they are rarely sold. 2633.—-HORSERADISH, PICKLED. Ingredients.-Horseradish, vinegar. Method.-Scrape the outer skin ofi the horseradish, cut it into g-inch lengths, and place them in wide-necked bottles or small unglazed jars. Cover with good malt vinegar, cork the bottles tightly or fasten parch- ment paper securely over the tops of the jars. Keep the pickle in a cool, dry place. Average Cosh—Horseradish, ad. to 3d. per stick. 2634.-INDIAN MAIZE, PICKLED. Ingredients.—Green corn, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704), salt. Method.-Boil the corn in salt and water, drain well, and cover with spiced vinegar. When cold, tasten down securely, and store in a dry, cool place. 2635.--INDIAN PICKLE. Ingredients.--To each gallon of vinegar allow 6 cloves of garlic, in shallots, 2 sticks of sliced horseradish, {- of a lb. of bruised ginger, 2 ozs. of whole black pepper, 1 oz. oi long pepper, 1 oz. of allspice, :2 cloves, } of an oz. of cayenne, 2 ozs. oi mustard seed, {- oi a lb. of mustard, 1 oz. oi turmeric, a white cabbage, cauliflowers, radish pods, French beans, gherkins, small round pickling onions, nasturtiums, capsicums, chillies, etc. Method.—Cut the cabbage, which must be hard and white, into slices, and the cauliflowers into small branches; sprinkle salt over them in a large dish, and let them remain for 2 days. Then dry the vegetables, and put them into a very large jar, with garlic, shallots, horseradish, ginger, pepper, allspice, and cloves in the above proportions. Boil suflicient vinegar to cover the ingredients, and pour it over them, and, when cold, cover closely. As the other materials for the pickle ripen at different times, they may be added as they are ready; these will be radish pods, French beans, gherkins, small onions, nasturtiums, RECIPES FOR PRESERVES 1171 capsicums, chillies, etc., etc. As these are procured they must, first of all, be washed in a little cold vinegar, wiped, and then Simply added to the other ingredients in the large jar, only taking care that they are covered by the vinegar. If it should be necessary to add more vinegar to the pickle, do not omit to boil it before adding it to the rest. When all the things required are collected, turn all out into a large pan, thoroughly mix them, put the mixed vegetables into smaller jars, without any of the vinegar, then boil the vinegar again, adding as much more as will be requned to fill the diflerent jars, also cayenne, mustard-seed, turmeric, and mustard, which must be well mixed with a little cold vinegar, allowing the quantities named above to each gallon of vinegar. Pour the vinegar, boiling hot, over the pickle, and, when cold, tie down with a bladder. If the pickle is wanted for immedi- ate use, the vinegar should be boiled twice more, but the better plan is to make it during one season for use during the next, This pickle will keep for years, if care is taken that the vegetables are quite covered by the vinegar. 2636. --LEMON PICKLE. lngredlents.-—ralemons, 1 lb. of baysalt, 4 ozs. of mustard-seed (tied in muslin), 2 ozs. of garlic peeled, 1} an oz. of grated nutmeg, i an oz. of ground mace, } of an oz. of ground cloves, 1 quart of white-wine vinegar. Mamet—Remove the rinds of the lenwns in thin slices, and put them aside to be afterwards dried and used for flavouring purposes. Leave 8.11 the pith on the lemons, cut them lengthwise and across, thus forming 4 Quarters, sprinkle over them the salt, and place them singly on a large dish- Let the dish remain rnear the fire until all the juice of the lemons has dried into the pith, then put them into a large jar. IAdd the rest of the ingredients, cover closely, and let it stand near the fire, but not. on the stove, for 5 days. At the end of the time, cover the lid with parchment paper or bladder, and put the jar in a cool, dry place. At the end of 3 months strain off the vinegar through a hair sieve, and press the fruit well to extract as much moisture as possible. Strain 2 or 3 times, and, when quite clear, bottle for use. Average Costa—2s. 4d. 2637.—--LEM0NS, PICKLED. InngdIOHl-‘iw—JZ ,lemons, vinegar to cover them. To each quart of vinegar allow I oz. of mustard-seed, I oz. of whole ginger, i» an oz. of peppercorns, l an oz. of cloves, } of an oz. of mace, 1» of an oz. of chillies. Method.-—-Make a brine strong enough to float an egg, put in the lemons, allow them to remain immersed for 6 days, stirring them 2 or 3 times daily. At the end of this time, put the lemons into a saucepan of boiling water, boil s‘eadily for is minutes, then drain well; allow n72 HOUSEHOLD MANAGEMENT them to become quite cold, and put them into jars. Boil the vinegar, spices, etc., together until sufiiciently seasoned and flavoured, then pour the mixture, boiling hot, over the lemons, and cover closely. They will be ready for use in 6 months, and should in the meantime be kept in a cool, dry place. Average Cost—Lemons, from is. to Is. 6d. 2638.-—LEMONS, PICKLED. (Another Method.) Ingredients.—rz lemons, salt, vinegar to cover. To each quart of vinegar allow 1 oz. of mustard-seed, 1 oz. of whole ginger, 4} an oz. of peppercorns, } an oz. of cloves, } of an oz. of mace, } of an oz. of chillies. Method.—Peel the lemons, slit each one lengthwise in 3 or 4 places, and sprinkle the cut surfaces thickly with salt. Place them in an earthenware pan, sprinkle them liberally with salt, and turn them daily for a week. At the end of this time, place the lemons singly on a large dish, let them remain near the fire until quite dry, and put them into jars. Boil the vinegar, peppercorns, etc., together as in the preceding recipe, pour while boiling over the lemons, and cover closely. Store in a cool, dry place for about 6 months, when they should be ready for use. 2639.-—LIMES, PICKLED. (See Lemons, Pickled, No. 2636.) 264o.—-MANGOES, PICKLED. Ingredients.--Mangoes, green ginger sliced, mustard seed, garlic bruised, spiced vinegar (see recipe for Vinegar, Spiced, N o. 2704). Method.--Halve and stone the mangoes, stufi them with a mixture of ginger, mustard seed and garlic, replace the halves, and fasten them securely with strong cotton. Cover the mangoes with boiling spiced vinegar. On the following day strain ofi the vinegar, reboil, and repeat the protess on the two following days, four times in all. When cold, turn the preparation into jars, cover closely, and store in a dry, cool place. 264I.-—MELONS, PICKLED. Ingredients.—Small melons, small French beans, grated horseradish, cloveS, ground nutmeg, cinnamon, pepper, vinegar, and to each quart add I teaspoonful each of cloves, allspice and black peppercorns. Method.—Cut off one end, scoop out the inside of each melon, then replace and secure the end. Cover the melons with strong brine, let them remain undisturbed for 4 days, then drain and dry well. Sprinkle the inside of each melon liberally with cloves, cinnamon, nutmeg and pepper, and stufi them with well-seasoned French beans and horseradish. Replace, and tie on the ends, and pack the melons in a large jar, keeping the cut ends uppermost. Boil the vinegar and spices together for 10 minutes, and, when cold pour the liquid over the RECIPES FOR PRESERVES 1173 melons. On three consecutive days reboil the vinegar, and pour it boiling over the melons. When cold, cover closely, and store in a cool, dry place. 2642.—MIXED PICKLES. Ingredients.—-To each gallon of vinegar allow } of a lb. of bruised ginger, } of a lb. of mustard, 1» of a lb. of salt, 2 ozs. of mustard-seed, I} ozs. of turmeric, 1 oz. of ground black pepper, } of an oz. of cayenne, cauliflowers, onions, celery, gherkins, French beans, nasturtiums, capsicums. Method.—Have a large jar, with a tight-fitting lid, in which put as much vinegar as required, reserving a little to mix the various powders to a smooth paste. Put into a basin the mustard, turmeric, pepper and cayenne; mix them with vinegar, and stir well until no lumps remain; add all the ingredients to the vinegar, and mix well. Keep this liquor in a warm place, and thoroughly stir it every morning ‘for 1 month with a wooden spoon, when it will be ready for the difierent vegetables to be added to it. As these come in season, have them gathered on a dry day, and after merely wiping them with a cloth, to free them from moisture, put them into the pickle. The cauliflowers must be divided into small bunches. Put all these into the pickle raw, and at the end of the season, when as many of the vegetables as could be procured have been added, store the pickle away in jars, and tie over with bladder. This old-fashioned method of preserving vegetables is largely employed by those who live in the country. The pickle should be kept for at least 3 months in a cool, dry place before being used. 2643.-—MIXED PICKLES. Ingredients.—An equal weight of small mild onions, sour apples and cucumbers, vinegar to cover. To each pint of vinegar add 2 table- spoonfuls of sherry, 1 teaspoonful of salt, 1} a teaspoonful of pepper, 8- good pinch of cayenne. Methodw—Peel and slice the onions, apples and cucumbers thinly, put them into wide-necked bottles, add the seasoning and sherry, cover with vinegar, and cork closely. This pickle may be used the following day, and should not be kept for any length oi time. 2644.—-MIXED PICKLES. (Another Method.) Ingredients.—-r lb. of onions, 1 lb. of apples, 1- of a lb. of chillies, 1} pints of white-wine vinegar, I good tablespoonful of salt. Methodr— Chop the onions and apples coarsely, and the chillies finely. Boil the vinegar, add the salt, and when dissolved pour over the pre- pared ingredients. Turn into small jars, and, when cold, cover closely. Average Cost.-1s. rod. 1174 HOUSEHOLD MANAGEMENT 2645.-—MUSHROOMS, PICKLED. Ingredients.—r quart of button mushrooms, 1 quart of vinegar, r oz. of bruised whole ginger, i an oz. of white peppercorns, 3 blades of mace, salt to taste. Method.—Wash, dry, and peel the mushrooms, and cut oil the tops of the stalks. Place them in a stewpan, sprinkle salt over them, shake them over the fire until the liquor flows, and keep them on the stove uncovered until the greater part of the moisture has evaporated. Then add the vinegar, peppercorns, etc., bring to the boil, and simmer gently for 10 minutes. Turn into jars, cover closely, and store in a cool, dry place. Average Cosh—rs. rod. to zs. 6d. 2646.——MUSHROOMS, PICKLED. (Another Method.) Ingredients.—r quart oi button mushrooms, 1 quart oi vinegar, 1 oz. of whole ginger, l an oz. of white peppercorns, a. good pinch oi cayenne. Method.-Cut ofi the tips oi the stalks, rub ofi the outer skin with a piece oi new flannel occasionally dipped in salt, rinse the mushrooms in salt and water, and dry them well. Boil the vinegar, pepper and spices t0gether until pleasantly seasoned and flavoured, then put in the mushrooms and simmer them gently for 10 minutes. Put into jars ,1 when cold cover closely, and store in a cool, dry place. Average Cost—rs. rod. to 2s. 6d. 2647.-—NASTURTIUM SEEDS, PICKLED. Ingredients.--Nasturtium seeds, vinegar to cover them. To each pint of vinegar add i an oz. of salt, 6 peppercorns. Method.— Boil the vinegar, salt and peppercorns together, and, when cold, strain it into a wide-necked bottle. Gather the seeds on a dry day, put them into the vinegar, and cork closely. These pickled seeds form an excellent substitute for capers. They are ready for use in about 3 months, but may be kept for a much longer time. Nasrunrruxs.-'I‘he elegant nasturtium-plant, called by botanists Tr as, and which sometimes goes by the name of Indian cress—an American climbing annual with ht orange-coloured ll carne originally from Peru, but was easily acclimatized in these islands. Its young leaves and flowers are of a slightly hot nature, and many consider them a good adjunct to salads, to which they certainly add a pretty appearance. When the beautiful blossoms, which may be employed with great eiiect ‘ingarnishingdtshqareofl, then the iniitisusedasdescribedin theaboverecrpe. 2648.—ON IONS, PICKLED. Ingredients—1 gallon of pickling onions, salt and water, milk. To each 1} gallon of vinegar add 1 oz. of bruised ginger, } of a teaspoonful oi cayenne, 1 oz. of allspice, I oz. of whole black pepper, {- oi an oz. oi whole nutmeg bruised, and cloves, } of an oz. of mace. RECIPES FOR PRESERVES 1175 Method.— Gather the onions, which should not be too small, when they are quite dry and ripe; wipe off the dirt, but do not pare them. Make a strong solution of salt and water, into which put the onions, change the brine morning and night, for 3 days, and save the last brine the onions are put in. Then take off the outside skin, and put them into a tin saucepan capable of holding them all, as they are always better if pickled together. Now take equal quantities of milk and the last salt and water the onions were in, and pour this on to them. To this liquid add 2 large spoonfuls of salt, put the onions over the fire and watch them very attentively. Keep constantly turning the onions about with a wooden skimmer, those at the bottom to the top, and vice versa, and let the milk and water run through the holes of the skimmer. Remember the onions must never BOIL, otherwise they will be useless; and they should be quite transparent. Keep the onions stirred for a few minutes, and, in stirring, be particular not to break them. Then have ready a pan with a colander, into which turn the onions to drain, covering with a cloth to keep in the steam. Place on a table an old cloth folded 2 or 3 times ; put the onions on it when quite hot, and cover them closely over With an old piece of blanket to keep in the steam. Let the onions remain until the next day, when they will be quite cold, and look yellow and shrivelled; take off the shrivelled skins, when they should be as white as snow. Put them in a pan, make a pickle of vinegar and the remaining ingredients, boil all up together, and pour the hot mixture over the onions in the pan. Cover very closely to keep in all the steam, and let them stand until the following day, when they will be quite cold. Put them into jars or bottles, with a tablespoonful of the best olive-oil on the top of each bottle or jar. Tie the onions down with bladder, and let them stand in a cool place for a month or 6 weeks, when they will be fit for use. They should be beautifully white and eat crisp, without the least softness, and will keep good many months. Average Cost.—2s. 6d. to 35. 2649.—0NIONS, PICKLED. (Another Method.) Ingredients.— Pickling onions; to each quart of vinegar add 2 tea- spoonfuls of allspice, z teaspoonfuls of whole black pepper. Method.-—Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin; then with a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onions will look quite clear. Have ready some very dry bottles or jars, and as fast as the onions are peeled put them in. Pour over suflicient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients. Tie down with the bladder, and put them in a dry place, and in a fortnight they will be ready for use. 1176 HOUSEHOLD MANAGEMENT 2650.-—ONIONS, PICKLED. (Another Method.) lngredlents.—Silver onions, white wine vinegar to cover. Method.-Remove the skins, throw the onions a few at a time into a saucepan of boiling water, taking care to have no more than will form a single layer floating on the surface of the water. As soon as the onions look clear on the outside take them up as quickly as possible with a slice, fold them in a clean dry cloth, so as to keep in the steam, and allow them to remain closely covered until the whole have been scalded. Let the onions be until quite cold, then put them into bottles or jars, and pour over them the vinegar, which should previously have been boiled and allowed to cool slightly. When cold, cover closely, and store in a cool, dry place. 2651.--OYSTERS, PICKLED. Blanch the oysters in their own liquor, but in other details follow directions for Cockles, Pickled, No. 2625. 2652.—-PICCALILLI. Ingredients.——Caulifiowers, onions, gherkins, French beans, capsicums, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704), mustard, turmeric, curry powder. Method—Divide the vegetables into convenient pieces, throw them into boiling brine sufficiently strong to float an egg, and cook for 3 minutes. Drain well, spread them on large dishes, and let them remain in the sun until perfectly dry. Prepare the vinegar as directed and add i an oz. each of turmeric and curry powder to each quart of vinegar. Also allow to each quart of vinegar 1 oz. of mustard, which must be mixed smoothly with a little cold vinegar, and afterwards stirred into the boiling vinegar, but not allowed to boil. Place the prepared vegetables in jars, cover them completely with vinegar, and, when quite cold, cover closely. 2653.—-RADISH-PODS, PICKLED. Ingredients.-Young radish pods, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704), grated horseradish. Method.—Cover the pods with strong brine, let them remain for 12 hours, then drain the brine into a saucepan, and boil up. Pour the boiling brine over the pods, cover closely with a close-fitting lid or plate, let them remain undisturbed for 48 hours, then repeat the boiling process. Repeat again and again until the pods are perfectly green, then drain until they are quite dry, and pack them loosely in jars. Add 2 or 3 tablespoonfuls of grated horseradish to the prepared vinegar, pour it boiling over the pods, and cover closely. On the following day strain, boil and replace the vinegar, and, when quite cold, tie down securely and store in a dry, coql place, RECIPES FOR PRESERVES 1177 2654.—-SPANISH ONIONS, PICKLED. Ingredients.-—Medium sized onions, vinegar, salt, cayenne. Method.--Peel the onions, slice them thinly, place them in a large jar, and sprinkle each layer liberally with salt, and lightly with cayenne pepper. Cover the whole with vinegar, exclude the air by means of a bladder, or paper brushed over on both sides with white of egg, and store in a cool, dry place. The pickle will be ready tor use in 10 or 14 days. 26 5 5.--TOMATOES, PICKLED. lngrodlents.—Small firm tomatoes, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704), moist sugar. Method—Prepare the vinegar as directed, and to each quart add I dessertspoonful of sugar. Pack the tomatoes loosely ina large jar, cover them with boiling vinegar, and put on a close-fitting lid or plate to keep in the steam. Tie down to completely exclude the air. This pickle will only keep for a short time. 26 56.—TOMATOES AND ONIONS, PICKLED. Ingredients.—An equal weight of firm tomatoes and medium-sized Spanish onions, vinegar to cover. To each pint of vinegar allow I teaspoonful of peppercorns, } a teaspoonful of allspice, i a teaspoonful of salt. Method.--Peel the onions, place them, with the tomatoes, compactly in a stewpan, add the salt, allspice and peppercorns, tied together in muslin, cover with vinegar, and simmer very gently for 5 or 6 hours. Turn into wide-necked bottles or jars, when cold cover closely, and store in a cool, dry place. 2657.—VEGETABLE MARROWS, PICKLED. Ingredients.—Vegetable marrows, vinegar to cover. To each quart of vinegar add 4 ozs. of sugar, 1% 028. of ginger broken into small pieces, I} ozs. of dry mustard,§an oz. of turmeric,6 chillies, 1 clove of garlic finely chopped. Method.—Boil the vinegar with the seasoning and fiavouring in- gredients until some of their strength and flavour is extracted. Mean- while pare the marrows, cut them into 2—inch pieces, and remove the seeds. Add them to,the boiling vinegar, cook gently for about 10 minutes, and turn into a large basin or earthenware pan. When quite cold lift the pieces of marrow carefully into wide-necked bottles or unglazed jars, pour in the vinegar, and cover closely. The pickle will be ready in 2 or 3 weeks, and should be kept in a cool, dry atmo- sphere. 1178 HOUSEHOLD MANAGEMENT 2658.—WALNUTS, PICKLED. Ingredients.-—Green walnuts, vinegar to cover them. To each quart of vinegar allow 1 oz. of peppercorns, 1 oz. of allspice, r teaspoonful of salt. Method.--Prick the walnuts well with a steel fork or large darning needle, put them into an earthenware bowl or pan, and cover them with strong cold brine, previously made by boiling the necessary quantity of water with the addition of 4 ozs. of salt to each quart of water. Stir the walnuts z or 3 times daily for 6 days, then drain them and cover with fresh brine. Let them remain 3 days, then again drain them, spread them on large dishes, and place them in the sun until quite black. Have ready some wide-necked bottles or unglazed jars, and three- quarters fill these with walnuts. Boil sufficient vinegar to cover them, with peppercorns, allspice and salt as stated above, for r 5 minutes, and when quite cold pour the mixture Over the walnuts. If closely covered, and stored in a dry, cool place, they may be kept for months. 2659.—-WALNUTS, PICKLED. (Another Method.) Ingredients.--Green walnuts, vinegars To 3 pints of vinegar allow 1 oz. of salt and i an oz. each of allspice, peppercorns, cloves and whole ginger. Method.-——Wipe the walnuts with a dry cloth, prick them With a steel fork or a large darning needle, put them into wide-necked bottles, or unglazed jars, and cover them with cold vinegar. Cover closely, let them stand in a cool, dry place for 4 months, then drain ed the vinegar. Boil as much fresh vinegar as will cover them, with the seasonings as stated above, and pour it, while boiling hot, over the walnuts. Cover closely, and store for 3 weeks in a. cool, dry place, the walnuts will then be ready for use. Store Sauces, etc. 2660.—ANCHOVIES, ESSENCE 0F. Ingredients.--r lb. oi anchovies, 1 pint of cold water, 1- of a pint of good vinegar, 1 saltspoonful of ground mace, r saltspoonful of cayenne. Method.--Pound the anchovies in a mortar until smooth, and pass them through a fine sieve. Put the parts that will not pass through the sieve in to a stewpan, add any liquor there may be in the bottles from which the anchovies were taken, the mace, cayenne, and water, simmer gently for i an hour, then strain, and mix it with the anchovy purée. Return the mixture to the stewpan, bring to boiling point, add the RECIPES FOR PRESERVES 1179 vinegar, simmer very gently for 10 minutes longer, and when quite cold pour into small bottles. Cork securely, cover the corks with melted wax, and store for use in a cool, dry place. 2661.—-AN CHOVY KETCHUP. Ingredients.--r quart of good ale, } of a 1b. of anchovies, 3 finely- chopped shallots, r tablespoonful of mushroom ketchup, } a teaspoonful of castor sugar, } a teaspoonful of ground ginger, 1» of a teaspoonful of ground mace, 2 cloves. Method.—Put all these ingredients into a stewpan, simmer very gently for about 1 hour, and strain. When quite cold, pour the ketchup into small bottles, cork them tightly, and store in a cool, dry place. 2662.7—CARRACK SAUCE. (For Cold Meat.) Ingredients—r quart of vinegar, 5 dessertspoonfuls of mushroom ketchup, 5 dessertspoonfuls of soy, 8 dessertspoonfuls of coarsely chopped pickled walnuts, 3 dessertspoonfuls of coarsely chopped mango pickle, } an oz. of garlic bruised, r 5 anchovies finely chopped. Method—Mix all the ingredients together in a. bottle, let it remain in a warm place, and shake it daily for a month, when it will be ready for use. 2663.-—CAMP VINEGAR. lngredlents.-—r head of garlic, i» an oz. of cayenne, 2 teaspoonfuls of soy, 2 teaspoonfuls of walnut ketchup, I pint of vinegar, cochineal to colour. Method.--Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for 1 month, then strain it off quite clear, and it will be fit for use. Keep it in small bottles, well sealed to exclude the air. 2664.——CELERY VINEGAR. Ingredients.——} a lb. of finely shredded celery, or 1} an 02. of celery seed, 1 pint of good pickling vinegar, I level teaspoonful of salt. Method.—Boil the Vinegar, dissolve the salt in it, and pour the mixture over the celery or celery seed. When cold, cover and let it remain undisturbed for 3 weeks, then strain into small bottles, cork securely, and store for use. Average Cost, 7d. 2665.—CRESS VINEGAR. Ingredients.—-} an oz. of cress seed, I quart of vinegar“ Method.-Bruise the seed in a mortar, and put it into the vinegar, previously boiled and allowed to grow cold. Let it infuse for a fort- night, then strain and bottle for use. n80 HOUSEHOLD MANAGEMENT 2666.—CHEROKEE. Ingredients.--r quart of best malt vinegar, 8 tablespoonfuls of walnut ketchup, 4 tablespoonfuls of soy, 1 oz. of cayenne, 3 cloves of garlic finely-minced. Method.-Put these ingredients into a large bottle, cork tightly, and let them remain undisturbed for 1 month. At the end of this time, strain the liquid into small bottles, keep them well corked, and store in a dry, cool place. 2667.—CHILLI VINEGAR. Ingredients.- 50 fresh chillies, 1 pint of good pickling vinegar. Method.—Cut the chillies in halves. Boil the vinegar, let it become quite cold, then pour it over the chilies. Cork closely, and store for use. Average Cost, 18. 4d. per quart. 2668.—CUCUMBER KETCHUP. Ingredients.—Cucumbers, salt, peppercorns. Method.--Pare the cucumbers, slice them as thinly as possible into a basin, and sprinkle them liberally with salt. Let them remain closely covered until the following day, then strain the liquor from the cucumbers into a stewpan, add I teaspoonful of peppercorns to each pint, and simmer gently for about 4} an hour. When cold, strain into bottles, cork tightly, and store in a cool, dry place. This ketchup imparts an agreeable flavour to sweetbreads, calf’s brains, chicken mixtures, and other delicate preparations. 2669.--CUCUMBER VINEGAR. Ingredients.—Cucumbers, vinegar to cover them. To each pint of vinegar allow 2 shallots, 1 clove of garlic, 1 teaspoonful of white pepper- corns, I teaspoonful of salt. Method.—-Boil the vinegar, salt and peppercorns together, for 20 minutes, and allow the mixture to become quite cold. Slice the cucumbers without paring them, into a wide-necked bottle or jar, add the shallots and garlic, and the vinegar when cold. Let the preparation remain closely covered for 14 days, then strain ofi into smaller bottles, cork tightly, and store in a cool, dry place. 267o.——ESCAVEEKE SAUCE. lngredients.—r quart of French white-wine vinegar, the finely-grated rinds of 2 lemons, 12 shallots, 4 cloves of garlic, 2 tablespoonfuls of coriander seed, 1 teaspoonful of ground. ginger, 1 teaspoonful of salt. I level teaspoonful of cayenne. RECIPES FOR PRESERVES n81 Method.--Pound all the dry ingredients well together, and put them into an earthenware vessel. Boil the vinegar, and add it, boiling hot, to the pounded preparation. When quite cold, pour into small bottles, cork tightly, and store for use. 267I.-—GARLIC VINEGAR. (See Shallot Vinegar, No. 2691.) 2672.-—HARVEY SAUCE. lngredlents.--r quart of good vinegar, 3 anchovies, r tablespoonful of soy, I tablespoonful of walnut ketchup, r finely-chopped shallot, r finely-chopped clove of garlic, } of an oz. of cayenne, a few drops of cochineal. Method.—Cut each anchovy into 3 or 4 pieces, place them in a wide- necked bottle or unglazed jar, add the shallots, garlic, and the rest of the ingredients, and cover closely. Let the jar stand for 14 days, during which time the contents must be either shaken or stirred at least once a day. At the end of this time strain into small bottles, cork them securely, and store the sauce in a cool, dry place. 2673.—HERB POWDER. (See To Dry Herbs for Winter Use, No. 2695.) 2674.-HERB SAUCE. Ingredients.—r stick of horseradish, 2 finely-chopped shallots, a few sprigs each of winter savory, basil, marjoram, thyme, tarragon, 6 cloves, the finely-pared rind and juice of 1 lemon, 2 tablespoonfuls of good vinegar, I pint of water. Method.--Wash and scrape the horseradish, and remove the stalks of the herbs. Put all the ingredients together in a stewpan, simmer gently for 20 minutes, then strain, and, when quite cold, pour into small bottles. Cork securely and store for use. 2675.-—HORSERADISH VINEGAR. Ingredients.—8 ozs. of grated horseradish, i tablespoonful of finely- chopped shallots, r heaped teaspoonful of salt, } a teaspoonful of cay- enne, 4 pints of good malt vinegar. Method.-Mix the horseradish, shallots, salt and cayenne together, boil the vinegar and pour it over them, cover closely, and allow the vessel to stand in a warm, but not hot, place for 10 days. Strain the vinegar into a stewpan, bring to boiling point, let it cool, then pour into small bottles, cork closely, and store in a cool, dry place. H82 HOUSEHOLD MANAGEMENT 2676.--INDIAN CURRY POWDER. Ingredients.---} of a lb. of coriander seed, } of a lb. of turmeric, 2 025. of cinnamon seed, i an oz. of cayenne, 1 oz. of mustard, r oz. of ground ginger, } an oz. of allspice, 2 ozs. Of ienugreek-seed. Method.-Put all the ingredients in a cool oven, where they should remain for 1 night. Then pound them. in a mortar, rub them through a sieve, and mix thoroughly together. Keep the powder in a bottle, from which the air should be completely excluded. 2677.—INDIAN MUSTARD. Ingredientsr—i of a lb. of mustard, 1» o a 1b. of flour, } an 0.1. of salt, 4 shallots chopped, 4 tablespoonfuls of vinegar, 4 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of anchovy sauce. Methoda-v-Put the mustard, flour and salt into a basin, and mix them into a smooth paste with hot water. Boil the shallots with the vinegar, ketchup and anchovy sauce for 10 minutes, then add the blended flour etc., and stir and simmer gently for 2 or 3 minutes. When quite cold pour the preparation into small bottles, cork them tightly, and store in a cool, dry place. 2678.-—KETCHUP, (See Mushroom Ketchup, No. 2682, and Walnut Ketchup, No. 2705.) 2679.—-KETCHUP, PONTAC. Ingredients.—-Ripe elderberries, anchovies, shallots, vinegar, cloves, mace, peppercorns. Method.—-Remove the stalks, place the berries in a jar, cover them with vinegar, cook in a moderately hot oven for 3 hours, then strain and measure the vinegar. To each quart add 1} a 1b. of coarsely chopped anchovies, 1 oz. of chopped shallots, 6 cloves, 1 blade of mace, and 24 peppercorns. Simmer gently for r hour, then strain and bottle for use. Tlme.—About 4 hours. Average Cost, as. per quart, exclusive of the elderberries. 268o.--LEAMINGT0N SAUCE. Ingredlentsfir pint of walnut juice (see No. 2705), 3 pints of good vinegar, j» a pint of soy, 1 oz. of finely-chopped shallots, } an 02, of cayenne, 1} an oz. of garlic, } of a pint of port. MethodH-Extract the juice from the walnuts as described in Recipe No. 2705. Pound the shallots, garlic and cayenne well together, add them to the walnut-juice with the rest of the ingredients, and mix all well together. Pour into small bottles, cork tightly, and store for use. RECIPES FOR PRESERVES n83 268I.--—MINT VINEGAR. Ingredients—Vinegar, mint. Method—The mint for this purpose must be young and fresh. Pick the leaves from the stalks, and fill a bottle or jar with them. Cover with cold vinegar, cover closely, and let the mint infuse for 14 days. Then strain the liquor into small bottles, cork securely, and store for use. 2682.—-MUSHROOM KETCHUP. Ingredients.—7 lbs. of flap mushrooms, } a lb. of salt. To 1 quart of mushroom liquor add i an oz. of allspice, 1} an oz. of. ground ginger, } of a teaspoonful of pounded mace, } of a teaspoonful of cayenne. Method—Mushrooms intended for this purpose should be gathered on a dry day, otherwise the ketchup will not keep. Trim the tips of the stalks, but do not wash nor peel the mushrooms; simply rub any part not quite clean with a little salt. Place them in a large jar, sprinkling each layer liberally with salt. Let them remain for 3 days, stirring them at least 3 times daily. At the end of that time, cook them very gently either on the stove or in a cool oven, until the juice flows freely, then strain the mushrooms through, a clean cloth, and drain well, but do not squeeze them. Replace the liquor in the jar, add allspice, ginger, cayenne and mace as stated above, place the jar in a saucepan of boiling water, and cook very gently for 3 hours. Strain 2 or 3 times through fine muslin when quite cold, pour into small bottles, cork securely, and store for use. How to Drsrruomsn Musunoons "on TOADSNOLSF-TIIO cultivated mushroom, known as Afltm'cus campesm's, may be distinguished from the poisonous kinds of fungi by its having pink or flesh-coloured gills, or under side, and b its having invariably an agreeable smell, which the toadstool has not. When young, mushrooms are 'he a small round button, both the stalk and head being white. grow larger they ex and their heads by degrees into a flat form, the gills underneath being As th first dis pale flesh colour, t becoming, as they stand longer dark-brown or blackish. Nearly III! the poisonous kinds are brown, and have in general s rank antivputrid smell. Edible mushrooms are found in closely fed pastures, but seldom grow in woods, ere most of the poisonous sorts ourish_ 2683.—MUSHROOM POWDER. lngredlents.-—§ a peck of large mushrooms, 2 onions, :2 cloves, } of an 02. of pounded mace, 2 teaspoonfuls of white pepper. Methotheel the mushrooms, wipe them perfectly free from grit, remove the black fur, and reject all those that are at all worm—eaten. Put them into a stewpan with the above ingredients, but without water; shake them over a clear fire until all the liquor is dried up, but be careful not to let them burn. Arrange them on tins, dry them in a slow oven, pound them to a fine powder, which put into small, dry bottles, and cork well. Seal the corks, and keep it in a dry place. In using this powder, add it to the gravy just before serving, when it will merely require to be boiled up. n84 HOUSEHOLD MANAGEMENT 2684.-—MUSTAPHA, OR LIVER KETCHUP. Ingredientsr—r beef liver, 1 gallon of water, 1 oz. of ginger, 1 oz. of allspice, 2 oz. of whole black pepper, 2 lbs. of salt. Method—Roll the salt, rub it well into a very fresh bed liver, and place it in a vessel without crushing. Turn and rub it thoroughly daily for :0 days, Mince it into small dice, and boil in a gallon of water, closely covered until reduced to three quarts. Strain throughasieve, put it aside until the following day, then add the pepper, allspice, and ginger, and boil slowly until reduced to three pints. When cold, bottle, and keep well corked. 2685.—-PIQUANT SAUCE. Ingredients.—-roo green walnuts, 5 or 6 lbs. of flap mushrooms, vinegar. To each pint of vinegar allow l a glass of port, I glass of claret, 1 tea- spoonful of soy, 6 shallots, 1 clove of garlic, 1} a teaspoonful of ground ginger, } a teaspoonful of mustard-seed, 1~ of a teaspoonful of allspice, 2 cloves, 1 blade of mace, {- of a saltspoonful of cayenne. Method.--Place the mushrooms and walnuts in separate earthenware bowls or pans, bruise them well with a pestle or wooden potato-masher, or, failing these, a heavy wooden spoon, and sprinkle them lightly with salt. Let them lie for a week. Turn and bruise them daily, then drain ofl the liquor, and squeeze the pulp as dry as possible. As a rule the quantity of juice thus obtained from the walnuts and mushrooms is nearly equal. Mix the two together, and boil gently until the scum, which must be carefully removed, ceases to rise. Measure the liquid, return it to the pan with an equal quantity of vinegar, and shallots, garlic, ginger, mustard-seed, allspice, cloves, mace, and cayenne in the above-stated proportions. Simmer gently for about 1} an hour, skim- ming well meanwhile, then turn the liquid into an earthenware vessel, and add the port, claret and soy. When quite cold, pour the sauce into small bottles, cork closely, and store in a dry, cool place. 2686.—-RASPBERRY VINEGAR. Ingredients.—Raspberries, white wine, vinegar, sugar. Method.—Oover the raspberries with vinegar, let them remain undis- turbed for 4 days, then strain through a fine hair sieve, but do not press the fruit. Pour the vinegar over a fresh lot of raspberries and proceed as before. Repeat this process two or three times, taking care to drain each lot thoroughly. Measure the vinegar, to each pint add from 12 to 16 ozs. of sugar, simmer gently for 10 minutes, skimming well meanwhile. When quite cold, bottle for use. Or, put equal measures of raspberries and vinegar into a large jar, stir the mixture 2 or 3 times daily for 10 days, then strain ofi the vinegarl Measure it, adding 12 ozs. of sugar to each pint, boil up, skim well, and, when cold, bottle for use. Average Cost, 2s. 6d. per quart. RECIPES FUR PRESERVES n85 2687.——READING SAUCE. Ingredients.—-r quart of walnut pickle, I quart of cold water, 1} a pint of soy; I} ozs. of shallots, 5 an 02. of whole ginger bruised,l 1} an oz. of capsicums, 1 oz. of mustard seed, } an oz. of cayenne, 1 of an oz. of bay-leaves, r tablespoonful essence of anchovy. Method.--Peel the shallots, chop them finely, place them in a fire~ proof jar with the liquor strained from the walnuts, and simmer gently until considerably reduced. In another fireproof jar put the water, soy, ginger, capsicums, mustard-seed, cayenne, and essence of anchovy, bring to the boil, and simmer gently for 1 hour. Now mix the con- tents of the two jars together, and continue the slow cooking for i an hour longer. Let the jar remain closely Covered in a cool place until the following day, then add the bay-leaves, replace the cover, and allow the jar to remain undisturbed for 7 days. At the end of this time, strain ofi the liquor into small bottles, and store for use. 2688.--SHALLOT OR GARLIC PICKLE. lngredients.—2 quarts of the best white wine vinegar, 1} a lb. of shallots or garlic, 2 ozs. of whole ginger, 2 ozs. of chillies, 4 ozs. of mustard seed, 2 ozs. of turmeric. Method.—Cover the ginger with strong brine made by boiling together I pint of water and 6 ozs. of salt, let it remain for 5 days, then slice it thinly, and dry it in the sun. Peel the shallots or garlic, sprinkle liberally with salt, and let them remain thus for 3 days. Place the ginger, shallots, chillies, mustard seed and turmeric in a wide-necked bottle, pour in the vinegar, cover closely, and store in a dry, cool place. 2689.-—SHALL0T SAUCE. Ingredients.—-r pint of sherry, 4 ozs. of shallots. MethMA-Skin the shallots, chop them finely, and put them into a wide-necked bottle. Pour over them the sherry, let them remain. closely corked for 14 days, then strain 05 the liquor into small bottles. Cork lightly, and store for use. 2690.—SHALLOT SAUCE. (Another Method.) Ingredients.-»—r pint of sherry, 6 ozs. of shallots, 1» of a teaspoonful of cayenne. Method.--Skin 4 ozs. of shallots, chop them finely, put them into a bottle, and add the wine. Keep the bottle well corked for 10 days, then strain the liquid, replace it in the bottle, add the remaining 2 ozs. 0f shallots, peeled, but whole, and the cayenne. Cork securely, store in a cool, dry place for 6 weeks, then strain the liquid into small bottles, and store for future use. Q Q n86 HOUSEHOLD MANAGEMENT 2691.—SHALLOT VINEGAR. lngredients.---r quart of good vinegar, 4 ozs. of shallots. Method.--Remove the skins, chop the shallots finely, and put them into a wide-necked bottle. Pour in the vinegar, cork securely, and put the bottle aside for 10 days, during Which time it must be shaken at least Once a day. At the end of this time strain the vinegar through fine muslin, put it into small bottles, cork closely, and store for use. 2692.---SOY, INDIAN. This sauce is usually bought ready prepared. It is imported from China and Japan, where it is made from a small bean, the produce of Dolichos Soja. Japanese soy is usually preferred to that of China, because it is free from the sweet treacly flavour which distinguishes the latter. When well made it has a good brown colour, thick con- sistence, and is clear. 2693.—-SOY, JAPANESE. Ingredients.-- An equal weight of beans, coarse barley meal, and salt. Method.--Wash the beans well, boil them in water until tender, and pound them in a mortar, adding the barley meal gradually. Put the mass into an earthenware bowl, cover with a cloth, and let it stand in a warm place for several days, until it is sufficiently fermented, but not mouldy. To each lb. of salt add 4 pints of water, stir until. the salt is dissolved, then stir it into the fermented mass. Keep the bowl or pan closely covered for 3 months, during which time it must be daily stirred for at least 1 hour. At the end of this time strain through fine cloths, pressing the insoluble portion well, in order to extract as much of the moisture as possible. Let it stand again until quite clear, then drain off, and bottle for use. In making Chinese soy, the liquid extracted is boiled and re-boiled with a varying amount of sugar, mace, ginger and pepper, until it acquires the desired consistency. 2694.--TARRAGON VINEGAR. Ingredients.—Tarragon, vinegar. Method.--Tarrag0n leaves intended for this purpose should be gath- ered on a dry day about the end of july, just before the plant begins to bloom. Remove the stalks, bruise the leaves slightly, put them into a wide-necked bottle, and cOver them with vinegar. Cover closely so as to completely exclude the air, and let the bottle stand in a cool, dry place for 7 or 8 weeks. Now strain the liquid through fine muslin until it is quite clear, put it into small bottles, cork tightly, and store them in a. cool, dry place. RECIPES FOR PRESERVES 1187 2695.——T0 DRY HERBS FOR WINTER use. Gather the herbs on a dry day, just before they begin to flower. Dry them quickly before or near the fire, then strip the leaves from the stalks, put them in a moderately-hot oven on baking-tins until crisp, then rub them between the palms of the hands until reduced to a powder. Pass through a fine sieve to remove the small stalks, put into hot, perfectly dry bottles, cork tightly, and store for use. Herbs are sometimes dried and put into paper bags, but this method is not to be recommended, for they not only lose much of their flavour, but they are less easily powdered than when freshly dried. 2696.—-TO DRY MUSHROOMS. Method—Wipe them With a dry cloth, take away the brown part, and peel off the skin. Lay them in a cool oven on sheets of paper to dry, when they will shrivel considerably. Keep them in paper bags which hang in a dry place. When wanted for use, put them into cold gravy, bring them gradually to simmer, and it will be found that they will regain nearly their natural size. Tue Musanoom~1he cultivated or garden mushroom is s species of fungus which, in England, is outsider-ed the best, and is there usually eaten. The tribe, however, is numerous, and a large pro- portion are poisonous; hence it is always dangerous to make use of mushrooms gathered in their natural state. In some parts of Europe, as in Germany, Russia and Poland. many species grow wild, and are used as food ; but in Britain, two species only are genersz eaten. These are mostl employed for thebflavouring of diam and are also dried and C2513, hr: ketchup, i; mgget 6mm rooms y mixing spices salt with their 'mcq.‘ e cung’ it 8“ 6 P. ' when in the globular form. J y on" 2697t—T0 PRESERVE PARSLEY. Method—Use freshly-gathered parsley for keeping, wash it per- fectly free from grit and dirt, put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes. Take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a. very dry place in bottles, and when wanted ion use, pom Over it a little warm water, and let it stand for about 5 minutes. 2698.---TO PRESERVE WALNUTS. lugredlents.--To every pint of water allow 1 teaspoonful of salt. Walnuts. Method—Place the walnuts in the salt and water for at least 24 hours ; then take them out and rub them dry. Old nuts may be freshened in this manner; or walnuts, when first picked, may be put into an earthen pan with salt sprinkled amongst them, and with damped hay placed on the top and then covered down with a lid. The walnuts must be well wiped before they are put on the table. 1188 HOUSEHOLD MANAGEMENT 2699.--T0MAT0 cnow CHOW. Ingredients.—-6 large tomat0eS, 1 Spanish Onion, 1 green capsicum, 2 tablespoonfuls of brown sugar, 1 tablespoonful of salt, § a pint of vinegar. ' Method.-—Peel and chop the onion coarsely. Blanch the tomatoes, remove the skins, and slice them finely. Place the onion and tomatoes in a stewjar, add the capsicum finely-chopped, the sugar, salt and vinegar, and cook in a slow oven until the onion is quite tender. When cold turn into small jars or wide-necked bottles, cover closely, and store in a cool, dry place. 27oo.--TOMATO KETCH UP. Ingredients.—2 lbs. of ripe tomatoes, 2 onions, 4 green pepper pods, 2 tablespoonfuls of salt, 2 teaspoonfuls of moist sugar (Demerara), I tablespoonful of ground ginger, § a teaspoonful of mustard, 1 ground nutmeg, 2 qts. of vinegar. Method.--Peel and crush the tomatoes, and peel and slice the onion ; chop the green pepper pods finely. Put these with all the other ingre- dients, carefully mixed, in a stewpan, and boil for about 2 hours, stirring frequently. Rub all through a sieve, bottle whilst hot. 27or.--TOMAT0 SAUCE. Ingredients.--To each quart of tomato pulp allow 1‘ pint of chilli vinegar, $ of a pint of soy, r tablespoonful of anchovy essence, 2 finely- chopped shallots, r finely-chopped clove of garlic, salt to taste. Method.-Bake the tomatoes in a slow oven until tender, rub them through a fine sieve, and measure the pulp. Put it into a stewpan, add the rest of the ingredients, simmer until the shallots and garlic are quite tender, and pass the whole through a tammy or fine hair sieve. Store in air-tight bottles. 2702.--TOMATO SAUCE. (Another Method.) Ingredients.-rz large tomatoes, 2 Spanish onions, t oz. of salt, i a teaspoonful of cayenne, 1 pint of vinegar. Method.--Peel the onions, slice them thinly, place themin a stew- jar with the tomatoes, and cook in a slow oven until tender. Pass the pulp through a fine hair sieve, put it into a stewpan with the v inegar, salt and cayenne, and simmer gently for 10 minutes. Store for use in small air-tight bottles. 2703.—-T0MAT0 VINEGAR. Ingredients.—-18 sound tomatoes, 3 or 4 ozs. of salt, 1 quart of good vinegar, 1- ot' a pint of mustard seed, mace, cloves, nutmeg. RECIPES FOR PRESERVES 1189 Method.-—Cut each tomato across into quarters, but without separating them at the bottom. Place them in a large jar, sprinkling each layer with salt, and cook them in a very slow oven for 12 hours. Add the mustard seed and spices to taste, boil and add the vinegar, and cover closely. Let the jar stand by the side of the fire for 5 or 6 days, and either stir or shake it several times daily. When ready strain into small bottles, cork them securely, and store for use. Average Cost, rs. 8d. per quart. 2704.-—VINEGAR, SPICED. lngredlents.--r pint of good vinegar, 1 oz. of black peppercorns, } an oz. of whole ginger, } an oz. of salt, 1- of an oz. of allspice, j an oz. of finely chopped shallots, 2 cloves of garlic bruised, 2 bay-leaves. Method.-~Pound or crush the peppercorns, ginger and allspice, put all into a jar,_add the rest of the ingredients, and cover closely. Let the jar remain in a warm place for 1 week, then place it in a saucepan containing boiling water, and cook gently for 1 hour. When cold, cover closely, and store for use. Tlme.—To cook, 1 hour. Average Cost, rod. 2705.--WALNUT KETCHUP. Ingredlents.-roo green walnuts, 1 quart of good vinegar, 3 ozs. of salt, 4 ozs. of anchovies, 12 finely-chopped shallots, 1} a stick of finely- grated horseradish, 1} a teaspoonful each of mace, nutmeg, ground ginger, ground cloves and pepper, 1 pint of port. Method.--The walnuts must be very young and tender. Bruise them slightly, put them into a jar with the salt and vinegar, and let them remain for 8 days, stirring them daily. Drain the liquor from them into a stewpan, add to it the rest of the ingredients, simmer very gently {01' 40 minutes, and when quite cold, strain the preparation into small bottles. Cork them closely, cover with melted wax, and store in a 0001, dry place, 27o6.——WORCESTER SAUCE. Ingredients.—-r quart of best brown vinegar, 6 tablespoonfuls of walnut ketchup, 5 tablespoonfuls of essence of anchovy, 4 tablespoonfuls of 80y, } a teaspoonful of cayenne, 4 very finely-chopped shallots, salt to taste. Method.-—Put all these ingredients into a large bottle, and cork it closely. Shake it well 3 or 4 times daily for about 14 days, then strain the sauce into small bottles, cork them tightly, and store in a cool, dry place. SAVOURIES. HORS D’OEUVRES, AND BREAKFAST DISHES CHAPTER xxxvnr ALL such familiar standard dishes as fish, kidneys, cutlets, bacon, rissoles, etc., have been fully dealt with under their respective headings of Fish, Veal, BGCf, Lamb, Mutton and Pork. The following recipes are simply a compilation of useful preparations specially adapted for the requirements of the morning meal, luncheon, etc., grouped together irrespective of their composition, to suit the convenience of the reader. Economical recipes for utilising cooked meat also appear in Chapter XXVIII ; for, although chiefly intended to show how tinned meats may be advantageously used, they are equally applicable to cooked meat of any description ; and it is hardly necessary to add, that the preparations would gain considerably in nutritive value if made of fresh meat, Those who prefer fari- naceous dishes to more solid food should refer to Chapter No. XL. Savourics and Hors d’OcuvrcS 2707.--ANCHOVY AIGRETTES. (Fr.~—Aigrettes d’Anchois.) Ingredients.—6 anchovies, 2 tablesgoonfuls of thick white sauce (see Sauces), r teaspoonful of grated armesan cheese, essence of an- chovy, cayenne, frying-batter (see p. 882), frying-fat. Method.-Wash and dry the anchovies, remove the bones, and divide them into small fillets. Mix with them the white sauce and cheese, and add anchovy sauce and cayenne to taste. Drop small teaspoon.- fuls of the mixture into the batter, taking care to cpat them com- pletely, then fry them in hot fat until crisp and lightly browned, and drain well. Dish in a pyramidal form, Sprinkle with Parmesan cheese and Krona pepper, and serve as quickly as possible. Tlme.--Half an hour. Average Cost, 18. to rs. 3d. Sufficient for 6 or 8 persons. Seasonable at any time. 1190 SAVOURIES AND BREAKFAST DISHES 1191 2708.--~ANCHOVY BISCUITS, ROYAL. (Fr.—-—Bis- cults d’Anchois a la Royale.) lngredlents.-For the paste: 3 ozs. of flour, 1} ozs. of butter, } an egg, 1- a teaspoonful of essence of anchovy, a few grains of cayenne, a few drops of carmine or cochineal. For the anchovy cream: 4 an- chovies, r hard-boiled yolk of egg, 1 dessertspoonful of clarified butter, 3 tablespoonfuls of cream, cayenne, watercress. Method.--Rub the butter into the flour, add the egg, anchovy essence, and water to mix to a stifi paste. Roll out thinly, stamp into rounds 11- inches in diameter, bake in a moderate oven until crisp, and use when c001. Wash, bone and dry the anchOvies, pound them with the yolk of egg and butter until smooth, Season with a little cayenne, and rub through a fine sieve. Whip the cream stifliy, stir the fish prepara- tion in lightly, and by means of a forcing bag fill the centre of each biscuit in the form of a cone. Decorate tastefully with leaves or water- cress, and .serve. Tlme.—r hour. Average Cost, about rs. Sufficient for 6 or 8 per- sons. Seasonable at any time. 27og.--ANCHOVY D’ARTOIS. (Fr.—-D’Artois aux Anchois.) Ingredients—t tablespoonful of anchovy paste, 1} tablespoonfuls of grated Parmesan cheese, i tablespoonful of cream or white sauce, cayenne, 1 egg, 5 0r 6 Ozs. of puff paste, Olives, anchovy butter. Method—Moisten the anchovy paSte with suflicient cream or white sauce to enable it to be easily spread. Roll the paste out 3 times, sprinkling it each time with cheese and a very little cayenne pepper. Finally roll it into a strip 6 inches wide and about 1» of an inch in thickness, and cut it in half lengthwise. Spread the anchovy pre- paration on one half, and cover this with the other, then cut it into strips 1 inch wide, and trim them to a uniform size. Bake in a quick oven until the paste has risen and set, then brush over with egg, sprinkle with cheese. Bake again until brown and let cool; garnish with olives haved and filled with anchovy butter. Tlme.~To bake, 10 minutes. Average Cost, about rs. Sulllcient for 6 or 7 persons. Seasonable at any time. 27th.-~ANCHOVY AND EGG FINGERS. (FL—Can- apés d’Anchois aux Guts.) Ingredients—8 or 10 anchovies, 2 hard-boiled eggs, 1 tablespoonful of finely-chopped picklted gherkin, fried croutons, butter, anchovy- essence, cayenne. Hethot.-~Wash, bone and dry the anchovies; rub the yolks of the 1192 HOUSEHOLD MANAGEMENT eggs through a fine sieve, and chop the whites finely. Cut thin slices of stale bread into fingers, fry them in clarified butter or fat, and drain well. Add a pinch of cayenne and a few drops of anchovy-essence to a little butter, mix well, spread it on the fingers, and lay on each an anchovy. Decorate in 3 divisions, covering the centre lightly with gherkin, with the white and yolk of egg on Opposite Sides. Make thoroughly hot before serving. Tlme.--r hour. Average Cost, from rs. to rs. 3d. Sufficient for 6 or 8 persons. Seasonable at any timc. 27rr.—ANCHOVY GROt‘IrES, INDIAN STYLE. (Fr.—Crofites d’Anchois a l’lndienne.) Ingredients.—8 or to anchovies, 1- a teaspoonful of curry-paste, t hard-boiled egg, toast, butter, lemon-juice, Krona pepper, chopped parsley. Method.—Bone, wash and dry the anchovies, and divide them into fillets. Chop the white of the egg finely, rub the yolk through a fine sieve, and incorporate with it the curry-paste, and as much liquid butter as necessary to mix the whole to a moist paste. Let the toast be thin and crisp, cut it into rounds or triangles, butter well, spread on the mixture, lay on each a filleted anchovy, and season with Krona pepper. Add 2 or 3 drops of lemon-juice, decorate with white of egg, sprinkle half the croutes with Krona pepper, and the remainder with parsley. Place them in a hot oven for 3 or 4 minutes, then serve. Time.—r hour. Average Cost, is. to 18. 3d. Sufficient for 6 or 8 persons. Seasonable at any time. 27r2.—-—ANCHOVY ECLAIRS. (F r.—Eclairs d’An- chois.) Ingredients.--8 to 10 anchovies, puff paste trimmings, grated Parmesan cheese, 1 egg. Method.-The eclairs shOuld have the appearance of miniature sausage rolls. Wash, bone and dry the anchovies. Roll the paste out thin, cut it into Oblong pieces, slightly longer than the anchovies. Enclose an anchovy in each piece, seal the edge folded over with a little egg, sprinkle with cheese, and bake in a brisk oven until nicely browned and crisp. Serve hot. Time.—Half an hour. Average Cost, 10¢, exclusive of the paste. Sunlclent for 6 or 8 persons. Seasonable at any time. 271 3.——ANCHOVY EGGS. (F r.—-Anchois aux CEufs.) Ingredients.-4 anchovies, 4 hard-boiled eggs, 2 tablespoonfuls of white sauce, I teaspoonful of essence of anchovy, watercress, cayenne- BREAKFAST DISHES. ~ ww. .' - ' - nY-a. 41%,. r W'I ‘, , >sfil 75 -. v-v a?» $.51 ~~ '~v-‘-.\ , .D - '~.r \nI 0".\¢ -' ' Ol“"<0'0"v'fl~>’aV-‘l ~.! .' - . w 31,, rhr-"SP 1- KiPpered Herrings. 2. Herrings Broiled. 3. Haddock with Poached Eggs. 79 ‘ O Qa 8t) SAVOURIES AND BREAKFAST DISHES 1193 Method—Cut the eggs across in halves, remove the yolks carefully, and cut off the extreme end of each half to enable them to stand firmly. Wash, bone and dry the anchovies, chop them coarsely, and pound them with the yolks of eggs till smooth. Add the anchovy essence, and the white sauce gradually until a moist paste is formed; then season to taste, and rub through a hair sieve. Fill the white of egg cases with the preparation, garnish with watercress seasoned with oil and vinegar, and serve. Tlme.--Half an hour. Average Cost, 1s. 3d. Sufllcient for 8 persons. Seasonable at any time. 2714.-—ANCHOVY FINGERS. (Fr.--Canapés d’An- chois.) Ingredients.—8 or to anchovies, 1» a teaspoonful of finely-chopped parsley, 1 finely-chopped shallot, ;- an oz. of butter, buttered toast, Krona pepper, white pepper. Method—Bone the anchovies and wash them in warm water. Cut the toast into fingers, sprinkle them with shallot and parsley, and lay on each an anchovy. Add a few drops of lemon-juice and a seasoning of pepper, sprinkle on a little Krona pepper, place a morsel of butter on each, make hot in the oven, and serve. 'l‘lme.--Half an hour. Average Cost, rs. Sufficient for 6 or 8 persons. Seasonable at any time. 2715.—-ANCHOVIES, FRIED. (Fr.—-Anchois en Fri- tot.) lngredlents.--8 to 10 anchovies preserved in oil, } a teaspoonful of finely-chopped parsley, 1 finely-chopped shallot, I teaspoonful of lemon- juice, cayenne, Krona pepper, frying-fat, frying-batter (see p. 882). Method—Wash, bone and dry the anchovies, sprinkle over them thr lemon-juice, parsley and shallot, cover with a plate, and let them re. main in the marinade for about 1. hour. Make the batter as directed, dip in the anchovies, fry them in hot fat until nicely browned, then drain well. Pile on a hot dish, sprinkle with Krona pepper, garnish with crisply-fried parsley, and serve. 'l‘lme.--2 hours. Average Cost, Is. 3d. Sufficient for 6 or 8 per- sons. Seasonable at any time. 27r6.--ANCHOVY RISSOLETTES. (Fr.--Rissolettes d’Anchois.) Ingredients—4 anchovies, 3 raw yolks of eggs, 1 whole raw egg. 1 oz. of butter, I teaspoonful of grated Parmesan cheese, bread-crumbs. cayenne, frying-fat, 1194 HOUSEHOLD MANAGEMENT Method.--Wash, skin, bone and dry the anchovies, then chop them and rub them through a fine sieve. Steam or bake the yolks of eggs in a buttered cup or small mould, and pass them through a sieve. Melt the butter, mix with it the anchovies, yolk of eggs and cheese, adding cayenne to taste. Roll out the paste as thin as a wafer, cut it into {-inch diameter rounds, place on each half 1 teaspoonful of the pre- paration, wet the edges, and fold over into a crescent shape. Brush over with egg, coat with breadcrumbs, fry in hot fat until crisp and nicely browned, then drain well. Dish in a pyramidal form, sprinkle with Parmesan cheese and Krona pepper, and serve as hot as possible. Tlme.—1 hour. Average Cost, 1s. Sufllclent for 6 or 8 persons. Seasonable at any twe. 2717,—-ANCHOVIES, RUTLAND STYLE. (Fm—An- chois a la Rutland.) Ingredients.—For the cheese paste: 3 ozs. of flour, 1} ozs. of butter, 1 dessertspoonful of grated Parmesan cheese, the yolk of 1 egg, salt, cayenne. For the preparation: 4. anchovies, r hard-boiled egg, I tablespoonful of thick white sauce, anchovy-essence, carmine or cochi- neal, watercress. Method.-—-Rub the butter into the flour, add the cheese, yolk of egg, a little salt and cayenne, and water to mix to a stifi paste. Roll out thinly, cut into 1} inch squares, bake them in a moderate oven until crisp, and use when cool. Wash, bone and dry the anchovies, and divide them into fine } inch strips. Mix with them the white sauce and the finely-sieved yolk of egg, season with cayenne, add a few drops of anchovy essence and carmine, drop by drop, until a pale pink colour is obtained. Pile the preparation on the biscuits, garnish with fine strips of white of egg, and leaves of watercress or chervil. “ma—r} hours. Average Cost, rs. Sumelent for 6 or 8 persons. Seasonable at any time. 271 8.--ANCHOVY TARTLETS. (Fr.-Tartlettes d’Anchois.) Ingredients.—Anchovy paste, anchovy cream (see Anchovy Biscuits, No. 2708), capers, lobster coral or Krona pepper. Method—Line very small patty-pans with the paste, prick it all over, cover the paste with buttered paper, and fill with rice. Bake in a moderately hot oven until crisp, remove the paper and rice, and when cold fill with the anchovy cream. The mixture should be piled high in the centre, and sprinkled with lobster coral or Krona pepper, the base of each being garnished with capers. “ma—r} hours. Average Cost, about rs. Sumelent for 6 or 8 per- sons. Seasonable at any time. i SAVOURIES AND BREAKFAST DISHES r195 2719.*--ANCHOVY TOAST. (Fr.—~Crofites d'Anchcis.) Ingredients.—6 anchovies, 1» an oz. of butter, I yolk of egg, 1 finely- chopped shallot, j» a teaspoonful of finely-chopped parsley, toast, butter, cayenne pepper. Method.—Wash and bone the anchovies, and chop them Coarsely. Heat the butter in a small stewpan, fry the shallot until lightly browned, then add the anchOvies, parsley and yolk of egg, and season with cayenne. Stir by the side of the fire until the mixture thickens, then pour it on the toast, previously well-buttered, and serve as hot as possible. Tlme.--Half an hour. Average Cost, rod. Sufilelent for 6 or 8 persons. Seasonable at any time. 2720.——“ ANGELS ON HORSEBACK.” (Fr.—-Les - Anges a Cheval.) Ingredients—~12 oysters, 12 small thin slices of bacon, 12 small round crofites of fried bread, i a teaspoonful of finely-chopped Shallot, } a teaspoonful of finely-chopped parsley, lemon-juice, Krona pepper. Method.-—Beard the oysters, trim the bacon, cutting each piece just large enough to roll round an oyster, season with Krona pepper, sprinkle on a little shallot and parsley. Lay an oyster on each, add a few drops of lemon-juice, roll up tightly, and secure the bacon in position with a large pin. Fry in a frying-pan or bake in a hot oven just long enough to crisp the bacon (further cooking would harden the oysters), remove the pin and serve on the crofltes. Tlme.--2o minutes. Average Cost, 1s. 9d. to 2s. 9d. Sufficient for 8 or 9 persons. Seasonable from September to March. 27zr.——BLOATER TOAST. (Fr.-Crofites a la Yar- mouth.). lngredlents.—2 bloaters with soft roes, I} ozs. of butter, I egg, salt, cayenne, 8 squares of buttered toast. Method.-Remove the roes, grill the herrings, free them from skin and bone, then chop them, and rub them through a fine sieve. Heat the butter in a small stewpan, add the fish, and when hOt put in the egg, season to taste, and stir by the side of the fire until the mixture thickens. Meanwhile divide the roes into 8 pieces, and fry them in the remainder of the butter. Spread the fish preparation on the croutes, lay the roe on the top, and serve as hot as possible. Time.--1 hour. Average Cost, 9d. Su melent for 6 or 7 persons. Season- able at any time. 1196 HOUSEHOLD MANAGEMENT 2722.—-CAVIARE AND PRAWNS. (Fr.—Caviar aux Ecrevisses.) Ingredients—1} ozs. of caviare, 32 small prawns, capers, 1 lemon, }a. shallot very finely-chopped, brown bread, butter, cayenne. Method.—Prepare thin slices of brown bread and butter, cut from them 8 or 9 rounds about 1} inches in diameter, and cover them with thin slices of lemon trimmed to the size of the crofite. Add the shallot and a few drops of lemon-juice to the caviare, season with cayenne, and stir with a. wooden spoon or skewer. Pile the preparation on the croutes; with the point of a wooden skewer hollow the centre down to the lemon, and fill the cavity with capers. Arrange 4 pickled prawns in a nearly upright equi-distant position, then serve. Tlme.—1 hour. Average Cost, as. 6d. to 3s. Sufficient for 6 or 7 persons. Seasonable at any time. 2723.--CAVIARE BOUCHEES. (See Caviare Patties, No. 2726.) 2724.—CAVIARE CROiISTADES. (Fr.—Croiistades au Caviar.) lngredients.-1 small pot of caviare, 1 dessertspoonful of lemon-juice, 1 finely-chopped shallot, stale bread, clarified butter, anchovy butter (see p. 1114). Method.--From slices of stale bread about I} to i of an inch in thick- ness, cut or stamp out 9 or more rounds, ovals, or squares, 2 inches in diameter, and with a smaller cutter, or a knife, make an inner circle, oval, or square, } of an inch from the outer edge of the croustade. Fry them carefully in clarified butter until lightly browned, then with the point of a small sharp knife lift out the inner ring, remove all moist crumbs, place them in a moderate oven to become crisp and dry, and cool before using. Add the shallot and lemon-juice to as much caviare as will be required to fill the cases, stir well with a wooden skewer, and put the preparation into the cases. Make the anchovy butter as directed, put it into a forcing-bag or paper cornet, and decorate the border of each croustade. Serve cold. Tlme.--1 hour. Average Cost, from 3s. to 3s. 6d. Sumcient for 8 or 9 persons. Seasonable at any time. 272 5.--CAVIARE PAN CAKES. (F r.--Caviar de Russe aux blenis.) Ingredients.--Pancake batter (see No. 1930), Russian caviare. Method.—Make the pancakes as small and as thin as possible. Spread them with caviare, roll them tightly, and cut ofi the ends in a sharply- slanting direction. Serve as quickly as possible. SAVOURIES AND BREAKFAST DISHES 1197 Time.--To fry each pancake, from 2 to 3 minutes. Average Cost, uncertain, Sulllclent, allow 1 to each person. Seasonable at any time. 2726.~CAVIARE PATTIES. (F r.--Bouchées au Caviar.) Ingredients.--I small pot of caviare, 2 tablespoonfuls of tomato sauce, } an oz. of butter, t finely-chopped shallot, a few drops of lemon-juice, fried parsley, puff paste No. 1665. Method.--Prepare 6 or 8 rfinch diameter patty cases (see No. 795) ; when baked, remove and preserve the lids, scoop out the soft inside, and keep the cases hot until required. Cook the shallot slightly in the butter, then add the caviare, tomato sauce and a few drops of lemon-juice. Fill the cases with the preparation, put on the lids, garnish with crisply-fried parsley, and serve. Tlme.—-I hour. Average Cost, 3s. 3d., exclusive of the paste. Sulli- elent for 6 or 8 persons. Seasonable at any time. 2727.—CHEESE AIGRETTES. (F r.—-Aigrettes au Parmesan.) lngredients.—3 ozs. of grated Parmesan cheese, 4 ozs. of flour, 2 ozs. of butter, 3 yolks of eggs, } a pint of water, cayenne, salt. Method.-Put the butter and water into a small stewpan; when boiling add the previously dried and sieved flour, and stir vigorously over the fire until the panada leaves the sides of the pan quite clean. Now mix in, off the fire, the cheese, the yolks of eggs, beating each one in separ- ately, add seasoning to taste, and lastly stir in the stiflly-whipped whites of eggs. T urn On to a plate, and when cold drop small rough pieces of it into hot fat, but they must not fry too quickly or the surface will become too brown before the interior is sufiiciently cooked. On the other hand, if the fat is too cold it soaks into the paste, and the aigrettes are greasy. As the success of this dish depends chiefly on the frying, the greatest possible care should be bestowed upon it. After being well drained the aigrettes are usually arranged in a pyramidal form on a folded napkin or dish-paper, and sprinkled with Parmesan cheese or Krona pepper. 'l‘lme.—r hour. Average Cost, 1s. 2d. Sufficient for 6 or 7 persons. Seasonable at any time. 2728.—CHEESE BALLS. (Fr.—Ballons au Fromage.) Ingredients.--2 ozs. of grated Cheshire or Cheddar cheese, 1 oz. of flour, 1 egg, salt, pepper, cayenne, frying-fat. Method.—-Mix the cheese, flour, and yolk of egg together, add salt, pepper, and cayenne to taste, then whip the white of the egg to a stiff froth and stir it lightly into the rest of the ingredients. Have 1198 HOUSEHOLD MANAGEMENT ready a deep pan of hot fat, drop iri the mixture in teaspoonfuls and fry until nicely browned. Drain well, and dish in a pyramidal form on a folded serviette or dish paper. Probable Cost~3d. of 4d. Sumeient for 6 or 7 persons. Seasonable at any time. ape—CHEESE BISCUITS. (Fr—Biscuits an From- age.) Ingredients.--rz water biscuits, 2 tablespoonfuls of grated Cheshire or Cheddar cheese, butter, white pepper, Krona pepper. Method.—-Spread the biscuits with butter, sprinkle them liberally with Cheese, season well with white pepper, and, if convenient, add also a little Krona pepper. Place the biscuits in a moderate oven until the cheese melts, then serve them as quickly as possible. Timex—Io minutes. Average Cost, 6d. Sufficient for 5 or 6 persons. Seasonable at any time. 2730.-—CHEESE BISCUITS WITH CREAM. (Fr.—Biscuits de Fromage a la Creme.) Ingredients.—3 ozs. of Vienna flour, 1 oz. of Ordinary flour, 4 ozs. of grated Parmesan cheese, 3 ozs. of butter, 2 yolks of eggs, i a. gill of cream, i a lemon, salt, cayenne, Krona pepper. Methodr—Rub the butter into the flour, add 3 02s. of cheese, a salt- spoonful of salt and a good pinch of cayenne, and mix into a VERY st' paste with the yolk of eggs and lemon-juice, adding a few drops of milk if necessary. Roll out to about 1} of an ,inch in thickness, stamp out some rounds Ii- inches in diameter, prick them with a fork, and bake them in a moderately cool oven until crisp, then let them get cool. Whip the cream stiffly, stir in the remainder of the cheese, add a pinch of cayenne; force out, by means of a forcing-bag Or paper cornet, a little pyramid in the centre of each biscuit. Sprinkle with Krona pepper, and serve cold on a folded napkin or dish paper. Tlme.--i hour. Average Cost, 1s. 6d. Sufficient for 7 or 8 persons. Seasonable at any time. 273r.—CHEESE CREAM, COLD (Fr.-Créme au Fromage Froid.) Ingredients.—-{ of an oz. of grated Parmesan cheese, } of an oz. of grated Gruyere or Cheddar cheese, 1 gill of cream, 1 a gill of a3pic jelly, made mustard, cayenne, Krona Pepper, watercress. Blanca—Season the cheese with a mustardspoonful of mustard, a saltspoonful of salt, and a good pinch of cayenne, then add to these ingredients the aspic jelly, previOusly stifi‘iy-whipped. Whip the SAVOURIES AND BREAKFAST DISHES II99 cream until stifi, stir it in lightly, turn the preparation into paper souffle cases, put them aside in a cool place for I hour, then sprinkle with Krona pepper, garnish with watercress, and serve. Or, the mix. ture may be put into small dariol moulds, previously coated with aspic jelly, and decorated with chilli, etc. Tlme.—z hours. Average Cost, 15. Sumclent for 6 or 7 persons. Sea- sonable at any time. 2732.—CHEESE CREAM CRoUrES. (Fr.-—Crofites de Fromage.) Ingredlents.—Ingredients for cheese mixture as in the preceding recipe, crcfites of fried bread 1} inches in diameter, chopped aspic jelly, watercress, Krona pepper. Method.+—Spread the cheese cream mixture on the bottom of a sauté» pan or shallow baking-tin, and when set cut it into rounds the same size as‘ the crofites. Sprinkle each round with a little Krona pepper, and serve garnished with chopped aspic jelly and watercress seasoned with salad-oil and vinegar. Tlme.-.a hours. Average Cost, Is. 2d. Suthelent for 6 or 7 persons, Seasonable at any tim¢. 2733.—CHEESE CRoUSTAnEs. (Frn-r—Crofistades au Fromage.) Ingredients.——a ozs. of grated Cheshire or Cheddar cheese, I oz. of breadcrumbs, I tablespoonful of liquid butter, I tablespoonful of milk, t yolk of egg, salt, cayenne, Krona pepper, croutes of bread. Maillot—From slices of stale bread Q an inch in thickness stamp out 8 or 9 croutes, I} inches in diameter. Then with a smaller cutter make an inner circle, hollow the centre of each cronte to half its depth, and fry the croutes in hot fat. Mix together in a basin the cheese, bread- crumbs, butter and yolk of egg, season well with salt and pepper, pile the preparation on the crofites, smoothing it into a pyramidal form with a knife, brown in a quick oven, and serve as hot as possible. Tlme.-—I hour. Average Cost, 8d. Sufllclent for 6 or 7 persons. Seasonable at any time: 2734.—CHEESE D’ARTOIS. (Fr.—-D’Artois au Par- mesan.) Ingredlents.—3 ozs. of grated cheese, I oz. of butter, 2 yolks of eggs, 1 white of egg, salt and pepper, 3 or 4 qzs. of pufi paste. Method.—Beat the yolk and white of I egg slightly, add the cheese, butter (melted), and season rather highly with salt and pepper. Roll the paste out thinly, out it in half, spread the preparation over one half, and cover with the other. Place it carefully on a buttered baking- 1200 HOUSEHOLD MANAGEMENT tin, score it in inch-deep strips, brush over with egg, sprinkle with grated cheese, and bake for about 10 minutes in a quick oven. When ready cut through the scores, pile on a hot dish, and serve. Time.-1 hour. Average Cost, 9d. to Is. Sufficient for 8 or 9 per~ sons. Seasonable at any time. 273 5.——CHEESE F RITTERS. (Fr.—-Beignets de Froma age.) Ingredients.—For the mixture: 2 tablespoonfuls of cooked macaroni, 1 tablespoonful of grated Parmesan cheese, 1 tablespoonful of thick cream or white sauce, salt, cayenne pepper; pufi paste trimmings, cheese. Krona pepper, 1 egg, breadcrumbs or vermicelli, frying-fat. Method.-—The macaroni, after being cooked until perfectly tender, should be cut across into tiny rings, and in this condition measure 2 tablespoonfuls. Mix with it the cheese, cream or sauce, and season rather highly with salt, cayenne and pepper. Roll out the paste, sprinkle it with Parmesan cheese, add a little Krona pepper, fold it over, and roll it out again as thin as possible. .Now stamp it out into rounds 12- inches in diameter, on half of them place a little of the mix- ture, and cover with the other rounds, pressing the previously wetted edges well together. Dip in egg and then in breadcrumbs or broken up vermicelli, and fry in hot fat until nicely browned. Dish in apyra- midal form, sprinkle with cheese and Krona pepper, and serve hot. Time.—1} hours. Average Cost, from od. to 1s., exclusive of the paste. Sufficient for 6 or 7 persons. Seasonable at any time. 2736.—CHEESE Fmrrans. (Another Method. (Fr.--Fritot de Fromage. lngredlents.--Cheshire or Cheddar cheese, clarified butter, Krona pepper, cayenne pepper, frying-batter (see p. 882), frying-fat. Methoi—Trim 8 or 9 finch slices of cheese into pieces 2 inches long and 1 inch wide, pour over them a little clarified butter, sprinkle well with Krona pepper, and let them remain } an hour, during which time they must be turned once and seasoned as before, Prepare the batter as directed, season with cayenne pepper, dip in the pieces of cheese, and fry firm in deep fat, but not too quickly, as the cheese 5110.114 be well. ,cooked. Serve quickly. Time.—1 hour. Average Cost, 18. Sumclent for 6 or 7 persons. Sea- sonable at any time. 2737.—-CHEESE MERINGUES. (Fr.—-Méringues all Parmesan.) Ingredients.--2 whites of eggs, 2 025. of grated Parmesan cheese, Krona pepper, cayenne, salt, frying-fat. SAVOURIES AND BREAKFAST DISHES 1201 Method.-~Whisk the whites to a very stiff froth, add a good seasoning of cayenne and a little salt to the cheese, then stir it lightly into the whisked whites. Have ready a deep pan of hot fat, drop in the pre- paration in small teaspoonfuls, and fry until nicely browned. Drain well, and serve sprinkled with Parmesan cheese and Krona pepper. Tiara—Half an hour. Average Cost, 8d. or 9d., exclusive of the fat. Sufficient for 6 or 7 persons. Seasonable at any time. 2738.—CHEESE OMELET. (Fr.--—Omelette Gratinée au Parmesan.) lngredlents.—3 eggs, I tablespoonful of grated Parmesan cheese, I tablespoonful of cream or milk, 1 oz. of clarified butter, pepper and salt. Method.-Whisk the eggs well, then add the cheese, cream, and a little salt' and pepper. Have the butter ready, heated and well skimmed, in an omelette pan, pour in the egg-mixture, and stir over the fire until the eggs begin to set. Now fold one half over the other, making it crescent-shaped, or fold the sides towards the middle in the form of a cushion. Allow the omelet to brown slightly, then turn it on to a hot dish, and serve immediately. ’l‘lme.-ro minutes. Average Cost, 8d. Sumclent for 2 persons. Seasonable at any time. 2739.-—-CHEESE PATTIES. {FL—Bouchéesde From- age.) lngredlents.-—1 tablespoonful of grated Parmesan cheese, 1} table- spoonfuls of grated Cheshire or Cheddar cheese, 1 tablespoonful of cream, 2 tablespoonfuls of thick white sauce, 1 white of egg, puff paste N 0. I665, Krona pepper, cayenne, salt. Method—Prepare 8 patty-cases, 1} inches in diameter (see p. 795); when baked, remove and preserve the lids, scoop out the soft inside, and keep the cases hot. Stir the cream, sauce and cheese over the fire until the latter melts, then add cayenne and salt to taste, and fill the cases with the preparation. Add a little grated cheese to the stifliy-whisked white of egg, arrange it roughly in ‘.‘the centre of each patty, sprinkle on a little Krona pepper, and place Ma moderate oven until the meringue becomes crisp and lightly browned. 'l‘lme.-—r hour. Average Cost, 7d., exclusive of the paste. Sufficient 101' 6 or 7 persons. Seasonable at any time. 274o.—-—CHEESE PATTIES. (FL—Pikes au Fromage. ) lngredlents.——1 oz. of grated Parmesan cheese, 1 tablespoonful of thick cream or white sauce, 1 egg, Krona pepper, cayenne, puff paste trimmings. \ rzoz HOUSEH OLD MANAGEMENT Methods—Linc 7 Qr 8 small patty-pans with paste, cover with pieces of buttered Paper, 1111 with rice, and bake for 10 minutes in a brisk oven, Mix the sauce, yolk of the egg and cheese together, season highly with Krona pepper, cayenne and salt, and add the white of egg, previously whisked to a stifi froth. Remove the rice and paper from the patty, cases, fill them with the preparation, replace in the oven, and bake for about 15 minutes. Serve either hot or cold, Time.—--11~ hours. Average Cost, 5d., exclusive of the paste. Sufficient for 6 or 7 persons. Seasonable at any tirne. 274r.—CHEES PUDDING. (Fr.—-Pouding au Fro- mage. Ingredients.—-4 ozs. of grated cheese, 1 oz. of breadcrumbs, i a pint of milk, 2 eggs, made mustard, salt, cayenne. Method.--Beat the eggs slightly, and add to them the cheese, mustard, salt and pepper to taste. Boil the milk, add it to the rest of the ingredi- ents, pour into a buttered baking-dish in which it may be served, and bake for about 20 minutes in a brisk oven. If preferred, the mixture may be baked in small china or paper soumé cases, in which case only half the time should be allowed. Time.-About § an hour. Average Cost. 7d. or 8d. Suiilcient for 5 or 6 persons. Seasonable at any timm 2742.—CHEESE RINGS. Ingredients.—Cheese paste (see the a recipes for Cheese Straws, NOS- 2745 and 2746)- lliethod.--Make the paste as directed, stamp it into rounds abqut 3 inches in diameter, and with a much smaller cutter remove the centre of each round. Bake them in a moderate oven, and serve hot. Times-20 minutes. Average Cost, from 7d. to 9d. Sumcient for 6 or 7 persons. Seasonable at any timc. 2743.——CHEESE 'RAMAKINS. (See Cheese Souffle, No. 2744, and Cheese Cream, Cold, No. 2731.) 2744.—-CHEESB SOUFFLE. (Fm—Souffle au Par- mesan.) Ingredients,—3 ozs. of grated Parmesan cheese, 1 oz. of butter, 1 oz. of flour, 3 whites of eggs, 2 yolks of eggs, 1- of a pint of milk, cayenne, salt, clarified butter. Method.—Ooat a souffle-mould well with clarified butter, and tie round it a well-buttered, thickly-folded piece of paper to support the SAVOURIES AND BREAKFAST DISHES 1203 souffle When it rises above the level of the tin. Melt the butter in a stewpan, stir in the flour, add the milk, and boil well. Now mix in, ofi the fire, the 2 yolks of eggs, beat well, then stir in the cheese and add seasoning to taste. Whisk the whites to a stiff froth, add them lightly to the rest of the ingredients, pour the preparation into the souffle- tin, and bake in a hot oven from 2 5 to 30 minutes. Serve in the tin in which it is baked, and if not ptovided with an Outer Case, pin round it a napkin (previously warmed), and send to table quickly. Tlme.-—-Frotn 40 to 50 minutes. Average Cost, Is. 2d. Sufficient for 5 or 6 persons. Seasonable at any time. 2745.-—CHEESE STRAWS. (Fr.--Pailles an Par~ mesanJ I Ingredients.—2 ozs. of butter, 2} ozs. of flour, 2 ozs. of Parmesan cheese, I oz. of Cheshire or Cheddar cheese, the yolk of I egg, salt, Cayenne pepper. Method.—-Grate the cheese, iniir it with the flour, rub in the butter, and season with salt and cayenne pepper. Now form into a stiff paste with the yolk of egg and cold water, adding the latter gradually until the desired consistency is obtained. Roll out thinly, cut into strips About 4 inches long and about 1» of an inch wide, and from the trimmings stamp out some rings about 1} inches in diameter. Bake in a moderate oven until crisp, fill each ring with straws, and arrange them neatly on a dish, covered with a. napkin or dish-paper. Timer-Half an hour. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time. 2746.——CHEESE STRAWS. (Another Method.) (F r.—Pailles au Parmesan.) lngredlents.-z ozs. of grated Parmesan cheese, 4 or 5 ozs. of puff paste, cayenne. Method.—-Roll out the paste, using some of the cheese instead of flour for sprinkling the board, scatter cheese over the surface, fold in 3,and give it one turn. Repeat until the cheese is used; when rolling out for the last time sprinkle with a little cayenne pepper, and, if needed, let the paste stand for some time in a cold place after each turn. After rolling it out thinly, cut it into strips about 4 inches long and a 1- of an inch wide, twisting each strip before placing it on a wetted baking-tin. Re-roll the trimmings, stamp out some rings 1} inches in diameter, and bake them with the straws until crisp and lightly browned. Arrange in bundles by means of the rings, and serve hot. Tlme.—Three-quarters of an hour. Average Cost, 7d. Sufficient for 6 or 7 persons. Seasonable at any time. 1204. HOUSEHOLD MANAGEMENT 2747.-—CR0UTES 0F coo’s ROE. (Fr.--Crofites de Laitance de Cabillaud.) Ingredients.—§ a lb. of smoked cod’s roe, 8 oval-shaped crotltes of fried bread, 1 oz. of butter, } a teaspoonful of finely-chopped chives or shallot, } a teaspoonful of finely-chopped parsley, pepper, cayenne. Method.--Soak the roe in water for I hour to soften it, then drain and dry it thoroughly. Heat the butter in a sauté- or frying-pan, cut the roe into 8 slices, and fry them lightly on both sides. Sprinkle the croutes with shallot, parsley, and pepper, lay a slice of roe on each, add a few grains of cayenne, and serve as hot as possible. A more elaborate appearance may be given to the dish by decorating the roes with strips of gherkin and hard-boiled white of egg, or anchovy butter. Time.—11- hours. Average Cost, Is. to 15. 4d. Sufficient for 6 or 7 persons. Seasonable at any time. Nata—Fresh roe also may be dressed in this manner. It should first be well washed, then covered with boiling water, seasoned with a. dessertspoonful of vinegar, and i a teaspoonful of salt, boiled gently for 10 minutes, and when cold out into slices, and cooked as directed above. 2748.-CR0fJTES OF DEVILLED LOBSTER. (Fr.—Crofites d’Homard a la Diable.) Ingredients—1 small lobster, 1 tablespoonful of breadcrumbs, 1 oz. of butter, 1 teaspoonful of white wine vinegar, a few drops of tarragon vinegar, 1 mustardspoonful of made mustard, cayenne, nutmeg, Krona pepper, 2 or 3 tablespoonfuls of thick cream or Béchamel sauce, 8 croutes of fried bread. Method.-—Pound the flesh of the lobster with the breadcrumbs, butter and vinegar in a mortar until smooth, then rub through a sieve. Season highly with pepper and cayenne, add the mustard and a pinch of nut- meg, and, if needed, moisten with more vinegar. Pile the preparation on the croutes, cover with whipped cream or Béchamel sauce seasoned with cayenne and lemon-juice, sprinkle lightly with Krona pepper, and serve. Tlme.--Half an hour. Average Cost, 1s. 9d. Sufficient for 6 or 7 persons. Seasonable at any time. 2749.—CROUTES, RUSSIAN. (Fr.-—-Crofites a la Russe.) Ingredients.--2 tablespoonfuls of finely-shredded cold smoked or spiced beef, 2 hard-boiled eggs. 1 small horseradish, 1 gill of cream (sour if possible), salad-oil, vinegar, lemon-juice, cayenne pepper, salt. bismuth—The strips of beef should be about 1 inch long and a 1* of an SAVOURIES AND BREAKFAST DISHES 1205 inch wide; when cut, sprinkle over them i teaspoonful of salad- oil, vinegar and a little pepper, and let them remain for 4} an hour. Meanwhile cover each croute with a slice of hard-boiled egg seasoned with salt and pepper; scrape the horseradish finely and stir it into the cream, which must be previously whipped and seasoned with a little cayenne and a few drops of lemon-juice. Place the strips of beef on the croutes, piling them high in the centre, cover with the horseradish sauce, and serve. T1me.--Half an hour. Average Cost, 9d. to 1s., exclusive of the beef. Sufficient for 6 or 7 persons. Seasonable at any time. 27 5o.—CURRIED SHRIMPS. (F r.—-Crevettes au Kari.) Ingredients.—} of a pint of shelled shrimps, I oz. of butter, 1 finely- chopped shallot, } a gill of cream, 1» a gill of stock, I teaspoonful of curry-powder, 1} a teaspoonful of lemon-juice. Method.-—Cut the shrimps across in halves. Fry the shallot slightly in butter, add the curry-powder, and cook it for 3 minutes, then pour in the stock and stir until it boils. Let it simmer very gently for 15 minutes, put in the shrimps, cream, lemon-juice, and add the necessary seasoning. Make thoroughly hot, and serve in china ramakin cases. Tlme.--Half an hour. Average Cost, 9d. Sufficient for 5 or 6 persons. Seasonable at any time. 2751.--CURRIED PRAWNS. (Fr.—-I§crevisses a l’Orientale.) Ingredients.--3 dozen shelled prawns, 3 ozs. of butter, 1 finely-chopped Small onion, I dessertspoonful of curry-powder, I dessertspoonful of flour, 1 teaspoonful of lemon-juice, } a pint of milk, salt, 4 ozs. of plainly cooked rice (i.e. boiled in salted water and dried). Method.—Brown the onion lightly in the hot butter, stir in the curry- powder and flour, and cook slowly for 5 minutes. Add the milk and stir until it boils, then cover and let the sauce simmer gently for i an hour. Now put in the prawns and lemon-juice, season to taste, cook gently for 10 minutes, and serve with boiled rice. Tlme.-—z hour. Average Cost, from 1s. 6d. to as. Sumelent for from 4 to 8 persons, according to size. Seasonable at any time. 2752.-DEVILLED CHICKENS’ LIVERS. (Fr.-—Foie de Volaille 5. la Diable.) Ingredients.--4 chickens’ livers, 3 crontes of fried bread, bacon, I finely-chopped shallot, } a teaspoonful of finely-chopped parsley, cayenne, pepper and salt. 1206 HOUSEHOLD MANAGEMENT Method.-~Wash and dry the livers, cut them in halves, and sprinkle them well with shallot, parsley, cayenne and pepper ; these ingredients should be previously mixed together. Cut some very thin slices of bacon, just large enough to roll round the liver, wrap them round tightly, and fasten them in position by means of large pins. Bake in a. moderate oven for 7 or 8 minutes, then remove the pins, dish 0n the toast, and serve as hot as possible. Time.—Ha1f an hour. Average Cost, 9d. Sufllcient for 6 or 7 persons. Seasonable at any time. 2753.--DEVILLED CRAB. (Fr.—-Crabe a la Diable.) ingredients.—A medium-sized boiled crab, breadcrumbs, I teaspoonful of mixed mustard, I teaspoonful of Worcester sauce, I tablespoonful oi oiled butter, cayenne and salt to taste, cream or milk. Memorial—Remove the meat from the shell and claws, clean the shell. and put it aside. Chop the meat of the crab, add to it an equal quantity of breadcrumbs, the mustard, sauce, butter, and a very liberal season- ing of cayenne and salt. Mix well, if necessary moisten with a little milk or cream, then turn the whole into the prepared shell. Cover lightly with breadcrumbs, add a few small pieces of butter, and brown in a moderately hot oven. Time.-—About 30 minutes. Average Cost, 18. 3d. to is. 4d. Sufilelent for 2 persons. Seasonable, all the year. 2754.“DEVILLED SHRIMPS. (Frr—Crevettes a la Diable.) IngredientsHPicked shrimps; flour, cayenne, finely-chopped parsley, frying-fat. Method.—Shake the shrimps in a little flour, fry them in a frying- basket in hot fat until crisp and nicely browned, and drain well. Sprinkle lightly with cayenne and parsley, and serve hot. Times-“To fry the shrimps, from 3 to 4 minutes. Average Cost, 39. per pint. Allow } a pint for 6 or 7 persons. Seasonable at any time. 2755.—DRESSED BEETROOT. (Fr.—-Betterave a l’Orientale.) Ingredients.—r small beetroot, 2 anchovies, 2 hard-boiled eggs, I tablespoonful of finely-chopped capers, I very finely-chopped shallot, anchovy essence, lemon-juice, brown bread, butter, pepper, cayenne, salt. Method.--Prepare thin slices of bread and butter, cut from them 8 or 9 rounds about 11 inches in diameter, and cover them with slices of beetroot of corresponding size and thickness. Cut the eggs across SAvoURIEs AND BREAKFAST DISHES 1207 into thin slices,select 8 or 9 of suitable size, remove the yolk, and place the rings of white of egg on the croutes, leaving visible a narrow margin of beetroot. Pass the remainder of the eggs through a sieve, mix with them the capers and shallot, add a few drops of lemon-juice and suffi- cient anchovy essence to form a moist paste. Season to taste, pile the preparation in the centre of the croutes, garnish with fine strips of anchovies, and serve. Tlme.—-I hour. Average Cost, Is. Sumcient for 60r 7 persons. Season- able, all the year. 2756.——EGGS STUFFED WITH PRAWNS. (F r.—CEufs Farcis aux Crevettes.) Ingredients.--4 hard-boiled eggs, I2 large or I8 small prawns, 3 Gorgona anchovies, I} ozs. of butter, } of a pint of tomato sauce No. I77, I tablespoonful of Béchamel sauce (see Sauces), cayenne, salt and Pepper- llfethod.—Cut the eggs across in halves, cut off their extreme ends so that they may stand firmly, and remove the yolks. Put the boned anchovies and the picked prawns into a mortar, add the yolks of the eggs, pound these ingredients until smooth, then rub through a fine wire sieve. Replace in the mortar, incorporate the butter and Béchamel sauce, season to taste, then fill the cases. Sprinkle the surface with grated Parmesan cheese, place a prawn head in the centre of each, and bake in a hot oven for about 10 minutes. Serve the tomato sauce poured round the base of the dish. Tlme,-I hour, Average Cost, as. Sufficient for 6 or 7 persons. Seasonable at any time. 2757.-FOIE GRAS CROUTES. (Fr.~+Crofites de Feie Gras.) Ingredients.-Foie gras, salt and pepper, croutes of fried or toasted bread, cream, or brown sauce, Method.—Pound the foie gras, adding a little cream or sauce until the right consistency is obtained. Pass through a fine sieve, season to taste, and arrange lightly on the crofites, using a bag and forcer if available. Garnish tastefully with cream previously whipped and highly-seasoned, or fancifully-cut truffle, hard-boiled white of egg, or any other suitable decoration preferred. ’l'lmefl—I hour. Average Cost, about 3d, each. Allow I to each person, Seasonable at any time. 2758.--—FOIE GRAS TOAST. (Fr.-—Crcfites de Foie Gras.) Ingrediente.--Foie gras, salt and pepper, croutes of toasted bread. 1208 HOUSEHOLD MANAGEMENT Medium—Slice the foie gras, and stamp it into rounds, the same size as the croutes. Warm them between two plates over a saucepan of boiling water, place them on the hot croutes, season with salt and pepper, then serve. Time—20 minutes. Average Cost, 3d. each. Allow 1 to each person. Seasonabie at any time. 2759.-—GOLDEN BUCK. Ingredients.—-1- of a lb. of Cheshire or Cheddar cheese (preferably the former), 2 or 3 tablespoonfuls of ale, 1» a teaspoonful of Worcester or other cruet sauce, } a teaspoonful of lemon-juice, 2 eggs, celery-salt, Krona pepper, toast, butter. Method.—Chop the cheese finely, put it into a stewpan, with i an oz. of butter and the ale, and stir vigorously until creamy, then add the Worcester sauce, lemon-juice, and the eggs previously beaten. Season to taste with celery-salt and Krona pepper, and continue stirring briskly until the mixture thickens. Trim the toast, butter well, cut each slice into 4 squares, arrange them compactly on a hot dish, and pour the preparation on to them. Serve as hot as possible. Tlme.—Io minutes. Average Cost, 7d. Sufficient for 6or 7 persons. Seasonable at any time. 2760.--HAM cnoinEs. (Fr.—-Croiites au Jambon.) Ingredients.-6 ozs. of finely-chopped cooked ham, } an oz. of butter, 1 tablespoonful of cream, 2 yolks of eggs, I finely-chopped shallot, } a teaspoonful of finely-chopped parsley, pepper, 8 round croutes of fried bread. Method.--Fry the shallot in the butter until slightly browned, then add the ham and stir over the fire until hot. Now put in the yolks of eggs and cream, season with pepper, stir until the mixture thickens, then dish on the croutes, and serve sprinkled with parsley. Time.--15 minutes. Average Cost, 8d., exclusive of the ham. Sumclent for 6 or 7 persons. Seasonable at any firm. 2761.-HERRING ROES, cnourEs 0F. (Fr.—-Croiites de Laitance de Harengs.) Ingredients.—8 fresh soft roes, anchovy paste, toast, butter, 2 lemons, fried parsley, cayenne. Method.—Cut the toast into round or oval-shaped pieces, butter them liberally, and spread them lightly with anchovy paste. Melt about 1 oz. of butter in a saute- or frying-pan, and shake or gently toss the rose in it over the fire until lightly browned. Dish on the prepared toast, sprinkle with lemon-juice and cayenne, garnish with slices of lemon and crisply-fried parsley, and serve as hot as possible. I '- .,- P ‘l ' 'hiwf '*-\ ~ <fl~ ‘s_ ’ ‘ ' - k _ _ ' .. .r , 4‘ " si. '15. .'I ,: t7” aw‘ " -’.r’-‘_“ ._._ -. l4 ' .. ‘1’ i“ ;v " > .A‘ . -_‘ _ in.,- >‘“‘~.‘ .. - -~ , “‘ ,- . \..0 "‘1. _ 5' -...".o’ 8 1. Eggs 5 la Courtct, 2, Eggs :1 la Dreux. 3. Anchovy Eggs- I HORS D’CEUVRES. . slices-10 Q>A/ v 2. Pole gras Croutes. 3. Sardines on Toast. I . Anchovy d'Artois. 8; SAVOURIES AND BREAKFAST DISHES 1209 Tlme.—I5 minutes. Average Cost, Is. 3d. Sumclent for 6 or 7 persons. Seasonable at any time. Nata—Tinned roes are less expensive, and although their flavour is inferior to that of fresh roes, they answer very well for ordinary purposes. As they are already cooked, they simply require re-heating. 2762.—HERRING ROES, BAKED. (Fr.-—Laitance de Harengs au Gratin.) Ingredients.-8 fresh soft roes, 3 tablespoonfuls of thick brown sauce (see Sauces, No. 233), I tablespoonful of lemon-juice, a few drops of anchovy essence, I} ozs. of butter, 4 coarsely-chopped button mushrooms, I very finely-chopped shallot, 4} a teaspoonful of finely-chopped parsley, lightly-browned breadcrumbs, 8 round or oval china or paper soufiié 63888. Method.--Brush the inside of the cases with clarified butter. Heat I oz. of butter in a small stewpan, put in the mushrooms, shallot and parsleyIr fry lightly, then drain off the butter into a saute-pan. Add the brown sauce, lemon-juice and anchovy essence to the mushrooms, etc., season to taste, and when hot pour a small teaspoonful into each paper case. Re—heat the butter in the saute-pan, toss the roes gently over the fire until lightly browned, then place one in each case, and cover them with the remainder of the sauce. Add a thin layer of breadcrumbs, on the top place 2 or 3 morsels of butter, and bake in a quick oven for 6 or 7 minutes. Serve as hot as possible. Tlme.--2o minutes. Average Cost, Is. 6d. Sulflclent for 6 or 7 persons. Seasonable at any time. 2763.-—HERRING ROE TIT-BITS. (Fr.——Bonnes Bcuches de Laitance de Harengs.) lngredients.—4 fresh soft roes, bacon, 8 round crofites of fried bread or buttered toast, anchovy paste, fine strips of pickled gherkin, Krona Pepper, lemon-juice, salt. Method.—Divide the roes in half, fold each half in two, and cut some very thin slices of bacon just large enough to roll round the roe. Sprinkle the inside of each piece of bacon with lemon-juice, Krona pepper and salt, then fold them lightly round the roe and secure the bacon in position with a large pin. Fry in a saute-pan or bake in a quick oven until nicely browned and crisp. Meanwhile spread the croutes thinly with anchovy paste, add a few strips of gherkin, cover with a buttered paper, and heat in the oven. When ready to serve, remove the pins, sprinkle with Krona pepper, dish on the croutes, and send them to table as hot as possible. Tlme.-—r$ minutes. Average Cost, about Is. Sulllclent for 6 or 7 persons. Seasonable at any time. 1210 HOUSEHOLD MANAGEMENT 2764a—IRISH RABBIT OR RAREBIT. Ingredients.-4 ozsi of Cheshire or Cheddar cheese, 1} an oz. of butter, 2 or 3 tablespoonfuls of milk, 1 dessertspoonful of coarsely-chopped pickled gherkin, vinegar, mustard, pepper, buttered toast. Method.—Put the butter, milk and cheese, cut into small pieces, into a saucepan, stir by the side of the fire until the ingredients become creamy, then add vinegar, made mustard and pepper to taste, and lastly the gherkin. Have ready some squares of hot well-buttered toast, pour on the preparation, and serve quickly. Times-bro minutes. Average Cost, about 6d. Sufficient for 2 persons, or 6 or 7 small savouries. Seasonable at any time. 2765.—LITTLE Mourns or SHRIMPS. (Fm—Petits Pains de Crevettes.) Ingredients.—} a pint of picked shrimps, 1 gill of cream, 1 gill of stock, 2 eggs, 3 Spanish olives, 2 finely-chopped gherkins, 1 table- spoonful of chutney, cayenne, salt. Method.—Stone the olives, pound them well with the shrimps, gher— kins, and chutney in a. mortar until smooth, adding the eggs separately and the stock gradually, then pass through a fine sieve. Season with cayenne and salt, then add the cream, previously stiffly whipped. Have ready 8 well-buttered timbale or dariol moulds, sprinkle them with red panurette breadcrumbs (this useful preparation is Sold in packets), and turn the mixture into them. Place the moulds in a saute-pan, surround them with boiling water, and steam gently for about 20 minutes. Serve with watercress sauce. Tlme.--45 minutes. Average Cost, 23. 4d. summer for 6 or 7 persons. Seasonable at any time. 2766.--LOBSTER, CREAMED. (Fr.-Homard a la Newbury.) Ingredients.-—I small lobster, 1 oz. of butter, 2 yolks of eggs, 1» a gill of thick cream, a few drops of lemon-juice, 1» a teaspoonful of salt, I saltspoonful of Krona pepper, a pinch of nutmeg, 7 or 8 small crofites of fried or toasted bread, parsley. Method.--Chop the flesh of the lobster finely, cook it in the butter for 6 or 7 minutes, stirring meanwhile, then add the yolks of eggs and cream, previously miXed together, and the seasoning. Stir by the side of the fire until the mixture thickens, then dish it on the crofites, garnish with parsley, and serve hot. ’l‘lme.--Half an hour. Average Cost, rs. 9d. to 28¢ Sumeient for 6 or 7 persons. Seasonable, all the year. SAVOURIES AND BREAKFAST DISHES 1211 2767.—MACARONI CHEESE. (Fm—Macaroni au Fromage.) lngredlents.—4 ozs. of macaroni, 2 ozs. of cheese, I oz. of butter, } oz. of flour, } pint of milk, made mustard, salt and pepper, browned breadcrumbs. Method.--Place a saucepan holding about 2 quarts of water on the fire; when boiling add a dessertspoonful of salt and the macaroni broken in small pieces, and cook until tender, but not too soft. Make a sauce by blending the butter and flour t0gether over the fire, add the milk, stir until boiling, put in the cheese, macaroni, mustard, salt and pepper to taste. Turn the mixture into a buttered pie-dish, sprinkle the surface with brown breadcrumbs and grated cheese, and bake in a brisk oven for about 10 minutes. Tlme.—4o minutes. Average Cost, 6d. Sufficient for 4 persons. Seasonable at any time. 2768.--MARROW TOAST. (Fr,—Crofites 51a Moélle.) Ingredients.—Marrow from 2 beef bones, buttered toast, salt and PePPel'v Method.-—Soak the marrow in tepid water for about 2 hours, About I 5 minutes before the dish is wanted, cut the marrow into inch lengths, place them in cold water, bring rapidly to boiling-point, and drain well. Have some squares of very hot, well-buttered toast, put the marrow on them, breaking it up and spreading it with a fork, and season with salt and pepper. Place the toast before the fire or in, a hot oven until the marrow is thoroughly melted, then serve as hot as possible. When savoury marrow is preferred, sprinkle the above with chopped parsley, chives, and lemon-juice, just before serving. Time—2} hours. Average Cost, 9d. to Is. Sufficient for 6 or 7 Persons. Seasonable at any time. 2769.-—MARR0W WITH MAirRE D’HdTEL SAUCE. (Fr.--—Moélle a la Maitre d'Hatel.) Ingredientss-sllhrrow from 2 bones, buttered toast. For the sauce: 2 tablespoonfuls of good white sauce (see Sauces), I tablespoonful of cream, 1 teaspoonful of finely chopped parsley, a few drops of lemon- juice, Krona pepper. Method.-—Put the sauce and cream into a small stewpan, and when hot add lemon-juice and seasoning to taste. Prepare the marrow toast as in the preceding recipe, pour the sauce over, and serve. Times—2} hours. Average Cost, rs. to rs. 3d. Sufficient for 6 01' 7 persons. Seasonable at any time, 1212 HOUSEHOLD MANAGEMENT 277o.-——MEDALLIONS OF FOIE GRAS. (Fr.-—-Médail- lons de Foie Gras.) Ingredients.—-I terrine oi foie gras, panada, 1 white of egg, cream, salt and pepper, brown sauce, crofites. For garnish : asparagus points cooked, strips of truffle, and hard-boiled white of egg. Method.—Slice the foie gras and cut it into rounds of equal size. Chop the trimmings finely, add to them an equal quantity of panada, and pound well, adding the white of egg, a good seasoning of salt and pepper, and a little cream. Pass through a fine sieve, spread smoothly on one side of the medallions, and steam or poach them gently for 20 minutes. Place them on the crofites, garnish tastefully with strips of trufie and egg interlaced, and serve with the sauce poured round. Tlme.—To cook the medallions, about 20 minutes. Average Cost, 4s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time. 277I.---MOULDED SWEETBREAD WITH ASPARA- GUS. (Fr.—Ris de Veau aux Asperges.) Ingredients.--Blanched sweetbread, blanched asparagus, chicken quenelle mixture (see No. 1 r8 5), well-reduced bechamel sauce (see No. 177), cooked tongue. Method.--Decorate the bottom of a buttered mould with tongue (see illustration facing page 489) and the sides with asparagus. Mask the whole with a thick layer of quenelle mixture, fill the centre with large dice of sweetbread and shredded tongue, suitably seasoned, and moistened with bechamel sauce, and cover with a layer of quenelle mixture. Steam very gently from r} to 2 hours, and serve bechamel sauce separately. - 277z.-MUSHROOMS AU GRATIN. Ingredients.—Fresh mushrooms, grated Parmesan cheese, bread- crumbs, finely-chopped parsley, finely-chopped shallot, butter, salt and Pepper- Method.—Wash and peel the mushrooms, place them in a fireproof baking-dish, sprinkle them lightly with salt, pepper, shallot, parsley and cheese, and thickly with breadcrumbs, add a few small pieces of but- ter, bake in a moderately hot oven for about 15 minutes, then serve in the dish. Time.—About 25 minutes. Average Cost, from 6d. to Is. 6d. per lb. Allow 1- 1b. for z or 3 persons. Seasonable all the year. 2273.—MUSHROOMS, GRILLED. (See Mushrooms, Broiled, No. 1530.) SAVOURIES AND BREAKFAST DISHES 1213 2774-—-—MUSHROOM SOUFFLE'. Ingredienta—é large mushrooms peeled and finely chopped, I 02. of butter, I oz. of flour, 4 yolks of eggs, 5 whites of eggs, } of a pint of milk, salt and pepper. Method.—Melt the butter, stir in the flour, add the milk, and boil gently for a few minutes, stirring briskly meanwhile. Beat each yolk of egg in separately, stir in the minced mushrooms, and season to taste. Whisk the whites of eggs stiffly, stir them lightly into the mixture, and turn the whole into a well-buttered soufié tin or case. Bake in a fairly hot oven for about I} an hour, and serve at once. Tlme.--About } of an hour. Average Cost, Is. to Is. 6d. Sufficient for 4 or 5 persons. Seasonable at any time. 2775.—MUSHROOMS, STUFFED. (See Chapter on - Vegetables.) 2776.-—OLIVES IN JELLY. (Fr.—Olives a l’Aspic.) Ingredients.--Turned olives, anchovy butter No. 2454, watercress butter, crofites of fried bread, aspic jelly, chervil. Method.--Fill each olive with anchovy butter, and place them in small moulds previously lined with aspic jelly, and decorated with Chervil. Fill the moulds with cold liquid aspic jelly, and keep on ice until firm. Meanwhile spread each croute rather thickly with water‘ cress butter, and, when ready, place the moulds upon them, then serve. Tlme.—Altogether, about I} hours. Average Cost, Iid. to 2d. each. Allow I to each person. Seasonable at any time. 2777.--OLIVES 0N CRoUIES. (Fr.—-Canapés aux Olives.) Ingredients.-8 or 9 olives, 8 or 9 round croutes of fried bread, foie- gras or liver farce No. 398, chervil. Method.—Remove the stones from the olives and fill the cavities with foie-gras, also spread the croutes with the same. Decorate the top of each olive with a sprig of chervil, place them on the croutes, and serve. Tlme.—Half an hour. Average Cost, Is. to Is. 6d. Sufficient for 6 or 7 persons. Seasonable at any time. 2778.-—OYSTERS, FRIED. (Fr.--Fritot d’Huitres.) Ingredients—8 or 10 oysters, fat bacon, 8 or 10 round croutes oi fried bread, i a teaspoonful of very finely-chopped shallot, } a teaspoonful of finely-chopped parsley, lemon-juice, Krona pepper, frying-fat, frying-batter (see p. 882). r214 HOUSEHOLD MANAGEMENT Method.--Beard the oysters, slice the bacon very thinly, and with a sharp cutter stamp out small rounds from I} to 12 inches in diameter. Season the oysters with lemon-juice and Krona pepper, place each one between 2 rounds of bacon, pressing the edges firmly together. Make the batter as directed, season it well with Krona pepper, add the shallot and parsley, then dip in the rounds and fry them in hot fat until nicely browned and crisp. Drain well, and serve on the prepared croutes, sprinkled with chopped parsley or Krona pepper. Tlme.--Half an hour. Average Cost, 2s. to 3s. Sufficient for 6 or 7 persons. Seasonable from September to April. 2779.--OYSTERS IN CASES. (FL-"Huitres en Caisses a la Diable.) Ingredientsmrz lar e oysters, 2 or 3 tablespoonfuls of white sauce (see Sauces, No. I78),€ tablespoonful of grated Parmesan cheese, butter, breadcrumbs, cayenne, 8 or 9 china or paper souflié cases. Methodfl-Beard the oysters, cut each one into 4 pieces, strain the liquor into the white sauce, and boil until slightly reduced. Let the sauce cool, then add it to the oysters, half the cheese, and cayenne to taste. Brush the soumé cases over with oiled butter, and fill. them with the preparation. Mix the remainder of the cheese with an equal quantity of breadcrumbs, cover the surface of the ragofit lightly with this mixture, add a few drops of oiled butter, and bake for 5 or 6 minutes in a hot oven. Tlme.--»Half an hour. Average Cost, 2s., exclusive of the cases. Sufficient for 8 or 9 persons. Seasonable from September to April. 278o.—0YSTERS IN SHELLS. (FL—Huitres Gra- tinées en Coquilles.) Ingredients.-r8 oysters, 3 tablespoonfuls oi Béchamel sauce “No. 178, 1 oz. of butter, } a lemon, cayenne, white breadcrumbs, parsley. Method—Open the oysters, remove the beards, strain and preserve the liquor. Wash 9 deep shells, dry them, and coat the insides with butter. Put a teaspoonful of Béchamel sauce in each shell, also a few drops of liquor and lemon-juice, lay the oysters on the top, season with a little cayenne, and cover with sauce. Sprinkle the entire surface with breadcrumbs, lay a small piece of butter on the top of each, and brown them slightly in a hot oven. Tlme.—r5 minutes. Average Cost, from 28. 6d. to 35. Sufficient for 9 coquilles. Seasonable from September to April. 278r.—OYSTERS ON TOAST. (Fm—Huitres sur Canapés.) Ingredients.—-—12 oysters, cooked ham, white or brown bread, butter, salt, cayenne, fried parsley. SAVOURIES AND BREAKFAST DISHES 121$ MethoL—Toast some thin slices of either white or brown bread, and from them cut 12 rounds from 1} to 2 inches in diameter, Cover each bne with a round of ham of corresponding size, and place on it an oyster, previously bearded. Season with a little salt and a tiny pinch of cayenne, add a small piece of butter, then bake in a hot oven for about 3 minutes. Dish on a folded serviette or dish paper, garnish with fried parsley, and serve. Tlme.—r 5 minutes. Average Cost, 2s. 3d. to 2s. 9d. Sufficient for 12 canapés. Seasonable from September to April. 2782.——OLIVE SANDWICHES. (See Sandwiches.) 2783.--0YSTERS, SCALLOPED. (Fr,-—Escallopes - aux Huitres.) Ingredients.—12 large or 18 small oysters, 2 or 3 tablespoonfuls of thick white sauce, lemon-juice, white breacrumbs, butter, pepper and salt. Method.-—Blanch the oysters in their own liquor, remove the beards, and cut them in halves. Strain the liquor into the white sauce, boil until sufficiently reduced, then add lemon-juice, salt and pepper to taste. Brush 8 or 9 small scallop shells over with nearly cold clarified butter, and coat them with the breadcrumbs. Distribute the oysters equally, add the prepared sauce, cover lightly with breadcrumbs, put 2 or 3 morsels of butter on the top of each, bake in a quick oven until nicely browned, and serve hot. Time.—2o minutes. Average Cost, rs. 9d. to 2s. 9d. Sufficient for 7 or 8 persons. Seasonable from September to April. 2784.-0YSTER TIT-BITS. (Fr.*-~Bonnes Bouches aux Huitres.) lngredtente.-~8 or 9 oysters, 8 or 9 round crofites of z-inches in diameter, fried bread, bacon, anchovy paste, lemon-juice, butter, Krona PePPef' Method.-—Beard the oysters, place them between 2 plates with their own liquor and a small piece of butter, and warm in the even or over a saucepan of boiling water. Spread each eronte with anchovy paste, cover with a stamped-out round of very thin fried bacon, and place an oyster on the top of each. Sprinkle with lemon-juice and Krona pepper, and serve as hot as possible. Tlme.-—-—Half an hour. Average Cost, rs. 9d. to 2s. 9d. Sufficient for 6 0r 7 persons. Seasonable from September to April. 1216 HOUSEHOLD MANAGEMENT 2785.--ROES 0N TOAST. (See Crofites of Cod’s Roe, No. 2747; Herring Roes, Crofites of, No. 2761 ; and Herring Roe, Tit-Bits, No. 2763.) 2786.—SALTED ALMONDS. (Fr.--Amandes Salées.) Ingredients.-—} a lb. of blanched whole almonds, 1; of a pint of salad-oil, r tablespoonful of celery-salt, 1 small saltspoonful of cayenne pepper. Method.---Fry the almonds in the oil until nicely browned, then drain well, and toss them in the seasoning, which should be held in a sheet of strong paper. Serve in small fancy paper cases. Tlme.—15 minutes. Average Cost, Is. to rs. 3d. Sufficient for 6 or 8 persons. Seasonable at any time. 2787,—SARDINE CANAPEES. (See Sardine Crofis- tades, No. 2788; Sardines with Tomatoes, No. 2796; Sardines with Capers, No. 2797.) 2788.—SARDINE cnousraoss. (FL—Crofistade5 de Sardines.) Ingredients.—2 large or 3 small sardines, I tablespoonful of white or tomato sauce (see Sauces), I teaspoonful of grated Parmesan cheese, a few drops of lemon-juice, cayenne pepper, stale bread, clarified butter or fat, watercress. Method.-—Cut slices of stale bread from i to 1 of an inch in thickness, stamp out 8 or 9 rounds or oval shapes about 2 inches in diameter, and with a smaller cutter make an inner circle or oval i of an inch from the outer edge of the crofistade. Fry them in hot clarified butter or fat until lightly browned,_then with the point of a small sharp knife lift out the inner ring, remove all moist crumb, place them in a moderate oven to become crisp and dry, and cool before using. Meanwhile skin and bone the sardines, divide them into fine finch strips, put them with the sauce into a small stewpan, and, when using white sauce, add also a few drops of anchovy essence. Season to taste with salt and cayenne, add a few drops of lemon-juice, and when thoroughly hot stir in the cheese. Fill the crofistades with the preparation, garnish with watercress seasoned with oil and vinegar, and serve. Tlme.--1 hour. Average Cost, 8d. or 9d. Suillclent for 7 or 8 per- sons. Seasonable at any time. SAVOURIES AND BREAKFAST DISHES 1217 2789.--SARDINES, DEVILLED. (Fr.--Sardines a la Diable.) lngredlents.—8 or 10 sardines, 8 or 10 fried finger-shaped croutes, I oz. of butter, I finely-chopped shallot, lemon-juice, cayenne, Krona pepper, salt. Method.—-Skin the sardines, split them down the back, remove the bone, and replace the two halves. Sprinkle them with lemon-juice, shallot, cayenne, and salt, cover and let them remain for i an hour, during which time they must be turned once, and again sprinkled with lemon-juice, etc. Heat the butter in a saute-pan, drain and dry the sardines, rub them over lightly with flour, and fry them until nicely browned. Meanwhile fry the croutes in Clarified butter or fat, lay on each a sardine, sprinkle with lemon-juice and Krona pepper, and serve as hot as possible. Tlme.—I hour. Average Cost, Is. to 1s. 2d. Sufficient for 6 or 8 persons. Seasonable at any time. 2790.-—SARDINE ECLAIRS. (Fr.--Eclairs de Sar- dines.) (See Anchovy Eclairs, No. 2712.) 2791.—SARDINE EGGS. (Fm—Sardines aux (Eufs.) lngredlents.—4 sardines, 4 hard-boiled eggs, 2 tablespoonfuls of white sauce. I teaspoonful of essence of anchovy, watercress, cayenne, I dessertspoonful of coarsely-chopped pickled gherkin. Method—Cut the eggs across in halves, trim ofi the extreme end of each to enable them to stand firmly, and carefully remove the yolks. Skin and bone the sardines, chop them coarsely, and pound them together with the yolks of eggs still smooth. Add the anchovy essence and the white sauce gradually until a moist paste is obtained, then seascn to taste, and rub through a hair sieve. Add the gherkin to the preparation, put it into the white of egg cases, garnish with watercress seasoned with oil and vinegar, and serve. Tlme.-I hour. Average Cost, Is. to Is. 2d. Sumelent for 8 per- sons. Seasonable at any tirne. 2792.——SARDINES, FRIED. (Fr.—Beignets de Sardines.) Ingredients.—-4 or 5 sardines, l a teaspoonful of finely-chopped parsley, I finely-chopped shallor, I teaspoonful of lemon-juice, cayenne, Krona pepper, frying-fat, frying-batter (see p. 882). Method.--Skin, bone and divide the sardines in halves, sprinkle over them the lemon-juice, parsley and shallot, cover with a plate, and let them remain for I hour. Make the batter as directed, dip in RR 1218 HOUSEHOLD MANAGEMENT the sardines, fry them in hot fat until nicely browned, then drain well. Arrange in a pyramidal form on a hot dish, sprinkle with Krona pepper, and serve. Times—r} hours. Average Cost, 9d. Sufficient for 6 or 8 persons. Seasonable at any time. Note.--For another method of frying, see Anchovy Aigrettes. Four sardines may be substituted for the anchovies, the other ingredients remaining the same. 2793.—-SARDINES, GRILLED. (See Sardines Devil- led, No. 2789.) Prepare the sardines as directed. but instead of frying them, grill them over, or in front of, a clear fire. 2794.—SARDINE PATTIES. (F r.—--Bouchées de Sardines.) Ingredients.—2 large or 3 Small sardines, r tablespoonful of white sauce (see Sauces), t teaspoonful of grated Parmesan cheese, a few drops of lemon-juice, a few drops of anchovy essence, cayenne, pufi paste No. 1665, fried parsley. Method.--Prepare 8 patty cases 1} inches in diameter (see No. 795), when baked, remove and put aside the lids, scoop out the soft inside, and keep the cases hot until required. Skin and bone the sardines, and divide them into fine finch strips. Put the Sauce and sardines into a small stewpan; when hot, add the anchovy essence, lemon-juice and cayenne to taste, and stir in the cheese. Fill the cases with the preparation, put on the lids, garnish with crisply-fried parsley, and serve. Time.—r hour. Average Cost, 5d., exclusive of the puff paste. Sumcient for 6 or 7 persons. Seasonable at any time. 279 5.-—-SARDINE TOAST. (F r.——Crofites de Sardines.) Ingredients—4 sardines, 1} an 02. of butter, the yolks of 2 eggs, 2 tablespoonfuls of milk, 1 teaspoonful of essence of anchovy, toast, butter, cayenne. Method.—Skin and bone the sardines and chop them coarsely. Put the milk and butter into a stewpan; when hot, add the prepared sar' dines, anchovy essence and a little cayenne, and last' of all the yolks of eggs. Stir by the side of the fire until the eggs thicken, but do not let them boil, or they may curdle. Have ready well-buttered squarefl of toast, pour on the preparation, and serve as quickly as possible. Tlme.—2o minutes. Average Cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time. SAVOURIES AND BREAKFAST DISHES I219 2796.--SARDINES WITH TOMATOES. (Fr.-—-—Sardines a la Napolitaine.) Ingredients—8 small or 4 large sardines, 8 finger-shaped crofites of fried bread or buttered toast, 2 tomatoes, I teaspoonful of cornflour, I teaspoonful of grated Parmesan cheese, pepper and salt. Method.—-Skin the sardines, remove the bones, and divide them in halves if large. Squeeze as much juice as possible from the tomatoes, and rub the pulp through a fine sieve. Put it into a small stewpan; when hot add the cornflour, previously blended with a little tomato- juice, and stir until it thickens. Season with salt and pepper, stir in the cheese, and spread each crofite lightly with the preparation. Lay the sardines on the top, cover with a thin layer of the tomato mixture, place in the oven until thoroughly hot, then serve. Time.—Ha1f an hour. Average Cost, 10d. Sufficient for 6 or 8 persons. Seasonable at any time. 2797.—SARDINES WITH CAPERS. (Fr.—-Sardines aux Capres.) Ingredients.--4 or 5 sardines, 1 level dessertspoonful of finely-chopped capers, 2 tablespoonfuls of liquid meat glaze, grated Parmesan cheese, buttered toast or fried finger-shaped crontons, cayenne. Method.——Skin and bone the sardines, and divide them in halves. Prepare the crofites or cut the toast into fingers, place i a sardine on each, add a few grains of cayenne, sprinkle liberally with cheese, cover with a buttered paper, and make thoroughly hot in the oven. Heat the glaze, add to it the capers, pour it over the sardines, and serve as hot as possible. Time.--Half an hour. Average Cost, 1s. Sufficient for 6 or 8 persons. Seasonable at any time. 2798.—SARDINES WITH MAlTRE D’HCTEL SAUCE. (Fr.—Sardines a la Maitre d’H6tel.) Ingredients.—4 or 5 sardines, 2 tablespoonfuls of thick white sauce (see Sauces), r teaspoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, toast, butter, Krona pepper. Method.--Skin and bone the sardines, and divide them in halves. Cut the toast into fingers, butter them well, place it a sardine on each, season with Krona pepper, cover with a buttered paper, and make thoroughly hot in the oven. Meanwhile, add the parsley and lemon- juice to the hot white sauce, season to taste, and when ready to serve pour it over the sardines and toast. Tlme.-—-Half an hour. Average Cost, 6d. Sufficient for 6 or 8 persons. Seasonable at any time. 1220 HOUSEHOLD MANAGEMENT 2799.--SAVOURY TOMATOES. (See Tomatoes, Baked, No. 1611; Tomatoes, Stuffed, No. 1617 Tomatoes Stuffed with Mushrooms, No. 1618, and other Recipes given in Chapter XXX. 28oo.—-SCALLOPS. (See Recipes No. 615—621.) 28OI.-—SCALLOPED LOBSTER. Ingredients.-r hen lobster, 1~ of a pint of white sauce, 2 yolks of eggs, anchovy essence, butter, breadcrumbs, cayenne, salt and pepper. Method.-Remove the spawn, pound it with r oz. of butter, and pass it through a fine sieve. Cut the flesh of the lobster into small dice. Heat the sauce, add the pounded spawn, 4} a teaspoonful of anchovy essence, cayenne and seasoning to taste. Stir over the fire for a few minutes, add the lobster and yolks of eggs, and continue to stir and cook slowly for 2 or 3 minutes longer. Turn into well-buttered scallop shells, or the lobster shell if preferred, and add a thin layer of bread— crumbs. Sprinkle lightly with salt and pepper, add a few small pieces of butter, and bake in a moderate oven for about i an hour. Timer—To bake the scallops, about i an hour. Average Cost, from 2s. to 2s. 6d. Suiiielent for 4 or 5 persons. Seasonable from July to September. 28oz.-—SCALL0PED LOBSTER (TINNED) Ingredients.--t tin of lobster (a good brand), 1» of a pint of white sauce, } a teaspoonful of anchovy essence, butter, breadcrumbs, salt, cayenne. Method.---Take the lobster out of the tin, and cut the flesh into small dice. Make the white sauce as directed (see Sauces, No. 222), add about 4} a teaspoonful of anchovy essence, salt to taste, and a liberal seasoning of cayenne. Place the prepared lobster in well-buttered scallop shells, cover lightly with sauce, and add a thin layer of breadcrumbs. Sprinkle with oiled butter, bake until lightly browned, then serve. Tlme.-To bake the scallops, about 20 minutes. Average Cost, rs. Sumclent for 6 persons. Seasonable at any time. 2803.—SCOTCH WOODCOCK. (Fr.——Anchois a l’Ecossaise.) Ingredients.-The yolks of 2 eggs, 1 gill ct cream (or cream and milk in equal parts), anchovy paste, toast, butter, cayenne, salt. Method.—Cut the toast into 2-inch squares, butter well, and spread them with anchovy paste. Season the yolks with a little cayenne and SAVOURIES AND BREAKFAST DISHES 1221 salt; when slightly beaten add them to the hot cream, stir over the fire until they thicken sufficiently, then pour the preparation over the toast, and serve as hot as possible. Tlme.--ro minutes. Average Cost, 10d., when cream is used. Sufficient for 6 or 8 persons. Seasonable at any time. 2804.—- SCRAMBLED EGGS WITH ANCHOVIES. (Fr.—(Eufs Brouillés aux Anchois.) Ingredients—3 eggs, 3 anchovies, } of an oz. of butter, 1 tablespoonful of cream or milk, i a teaspoonful of essence of anchovy, toast, butter, capers, parsley, pepper and salt. Method.—-Skin and bone the anchovies, and cut them into fine strips. Cut the toast into pieces 3 inches long and 2 inches wide, and spread them thickly with butter. Beat the eggs slightly, then put them with the butter, cream, and anchovy essence into the stewpan, and season to taste. Stir by the side of the fire until the mixture thickens, put it on the toast,.lay the strips of anchovy across, forming a. lattice, and place a caper in each division. Re-heat in the oven, then serve garnished with parsley, Tlme.—4o minutes. Average Cost, about 10d. Sufficient for 5 or 6 persons. Seasonable at any time. 28o5.—SHRIMP TOAST. (Fr.—Crevettes sur Crofites.) Ingredients—i of a pint of picked shrimps, anchovy paste, 5» an 02. of butter, 1 egg, 1 tablespoonful of milk, salt, cayenne, 8 crofites of buttered toast. Method.-—Melt the butter in a stewpan, put in the shrimps, and when hot add the eggs and milk, previously beaten together, salt and cayenne to taste, and stir by the side of the fire until the mixture thickens. Meanwhile spread the toast lightly with anchovy paste, and now add the shrimp preparation, and serve as hot as possible. Tlme.-20 minutes. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time. 2806.—SMOKED HADDOCK cnofisrAnEs. (Fr.—-Crofistades a la St. George.) Ingredients—i a small dried haddock, 1 oz. of butter, } a pint of milk, 2 eggs, I finelywhopped shallot, r teaspoonful of finely-chopped parsley, brown bread, nutmeg, pepper, Krona pepper. Method.-—Pour boiling water over the fish, and let it remain covered for IO minutes, then remove the skin and bones, and divide the haddock into large flakes. Place these in a stewpan with the hot milk, simmer gently for 10 minutes, then strain, put the milk aside,and chop the fish finely. Heat the butter in a stewpan, fry the shallot without browning, 1222 HOUSEHOLD MANAGEMENT then put in the fish and parsley, and when hot add the eggs, previously beaten with 2 tablespoonfuls of the milk in which the haddock was cooked. Season to taste with pepper and nutmeg, and stir by the side of the fire until the mixture thickens. Meanwhile prepare 8 crofistades of brown bread (see Caviare Croustades, No. 2724 ), fill them with the fish preparation, garnish with parsley and Krona pepper, and serve as hot as possible. Tlme.—4o minutes. Average Cost, 8d. or 9d. Sufficient for 6 or 7 persons. Seasonable at any time. 2807.-—SMOKED HADDOCK cn'otirss. (Fr.-Crofites de Merluche fumée.) Ingredients. —2 tablespoonfuls of finely-chopped cooked haddock, } an 02, of butter, } an 02. of flour, } of a pint of milk, anchovy essence, i a teaspoonful of finely-chopped parsley, Krona pepper, cayenne, 8 round crofites (2 inches in diameter) of fried bread. $ Method.—Heat the butter in a small stewpan, stir in the flour, pour m the milk, and boil well. Add the fish, anchovy essence, Krona pepper, and cayenne to taste, and stir until thoroughly hot. Pile lightly on the croutes, garnish with parsley and Krona pepper, and serve as hot as possible. Tiara-15 minutes. Average Cost, 6d. Sumclent for 6 or 7 persons. Seasonable at any time. 28o8.——SMOKED HADDOCK SOUFFLE. (Fr.—Soufflé de Merluche iumée.) Ingredients.—r small cooked smoked haddock, t 02. of butter, 2 eggs, anchovy essence, cayenne, Krona pepper, 8 or 9 china or paper soufflé cases, clarified butter. Method.—Coat the souflié cases thickly with butter. Pound the fish whilst warm, adding the yolks of the eggs one at a time and the butter gradually, season highly with cayenne and Krona pepper, and when perfectly smooth pass through a fine sieve, Whisk the whites of egg to a stiff froth, stir them lightly into the mixture, fill the cases 1 full, and bake in a quick oven for about 10 minutes. Sprinkle with Krona pepper, and serve quickly. Tlme.--Half an hour. Average Cost, 8d. Sufilelent for 6 or 7 persons. Seasonable at any time. 28og.—SWISS EGGS. (Fr.—(Eufs a la Suisse.) Ingredients.--8 eggs, 3 tablespoonfuls of grated cheese, 11 ozs. of butter, salt and pepper, cayenne. SAVOURIES AND BREAKFAST DISHES 1223 Method.—Butter 8 china ramakin cases, put a small teaspoonful of cheese at the bottom of each one, and add a little seasoning. Break the eggs carefully, keeping the yolks whole, lay one in each case, cover with a small teaspoonful of cheese, add alittle seasoning, place, a small piece of butter on the top, and bake until set. Serve hot. Time.--ro minutes. Average Cost, IS. 3d. to 18. 9d. Sufficient for 6 or 7 persons Seasonable at any time 28Io.-—TOASTED CHEESE. (Fr.--Crofites au Fro-i mage.) Ingredients.--6 ozs. of Cheshire or Cheddar cheese, 1 oz. of butter, 1 mustardspoonful of ,dry mustard, cayenne, buttered toast. Method.—Knead the butter, mustard, and a good pinch of cayenne well together on a plate. Prepare 1 slice of buttered toast, trim the edges, cover with half the cheese sliced very thinly, and spread on half the butter. Now add the remainder of the slices of cheese, cover with butter as above, and cook in a Dutch oven before the fire until the cheese is melted. Serve as hot as possible. Time.--2o minutes. Average Cost, 7d. or 8d. Sufficient for 2 persons. Seasonable at any time. 281 r.—WELSH RABBIT OR RAREBIT. Ingredients.-~4 ozs. of Cheshire or Cheddar cheese, 1- an 02. of butter, 2 or 3 tablespoonfuls of milk or ale, mustard, pepper, buttered toast. Method.—Cut the cheese into small pieces, place these in a saucepan with the butter, milk, or ale, } a mustardspoonful of mustard and pepper to taste, and stir the mixture by the side of the fire until it resembles thick cream. Have ready some squares of hot well-buttered. toast, pour on the cheese preparation, and serve at once. Time.--ro minutes. Average Cost, 5d. or 6d. Sufficient for 6 or 7 persons, if served as a savoury. Seasonable at any time. 2812.—WOODCOCK TOAST. Ingredients.-i a lb. of chicken 0? duck livers, 2 anchovies, r 02. of butter, 2 tablespoonfuls of cream, 3 yolks of eggs, 1- of a teaspoonful of caster sugar, } of a teaspoonful of paprika or Krona pepper, salt, buttered toast. Method.-Bone and skin the anchovies and pound them to apaste. Wash, drain, and dry the livers, and pound them also 5 pass both livers and anchovies through a fine sieve. Add to them the butter, Cream, yolks of eggs, caster sugar, paprika or Krona pepper, salt to taste, and stir in a stewpan by the side of the fire until the mixture thickens. Have ready some buttered toast, pour on the preparation, and serve at once. Time—Quarter of an hour. Average Cost, 18. to 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time. I224 HOUSEHOLD MANAGEMENT 2813.——YORKSHIRE RABBIT OR RAREBIT. lngredients.-—4 ozs. of Cheshire or Cheddar cheese, 4} an oz. of butter, 3 tablespoonfuls of milk or ale, Worcester sauce or vinegar, mustard, pepper, buttered toast, 2 poached eggs. Method.—Cut the cheese into small pieces, place them in a saucepan with the butter, milk or ale, add a little made mustard, a few drops of Worcester sauce or vinegar, pepper to taste, stir and cook gently until the mixture resembles thick cream. Meanwhile, prepare 1 slice of buttered toast, trim the edges and cut it in two, and poach the eggs in as plump a form as possible. Pour the cheese preparation over the toast, lay the eggs on the top, and serve quickly. Tlme.-Quarter of an hour. Average Cost, about 8d. Sufficient for: persons. Seasonable at any time. 2814.—Zl'3PHIRES 0F CHEESE. (Fr.--Zéphires au Parmesan.) - Ingredients.-3 heaped tablespoonfuls of Parmesan cheese, I oz. of gelatine, 1} a pint of cream, I} a pint of milk, cayenne. salt. Method.—Soak the gelatine in the milk for } an hour, then stir it over the fire until it is dissolved. Let it cool, add the cheese, the cream previously stifiiy-whipped, and seasoning to taste. Turn into oval fluted zéphire moulds, set on ice until firm, then unmould and serve garnished with chopped aspic jelly and shredded truffle and pimiento. Tlme.--About 4 hours. Average Cost, rs. 3d. to 1s. 6d. Sumclent for 6 or 7 persons. Seasonable at any time. Nata—By changing the shape of the mould, the term Zéphire may be ap- plied to many of the preparations described as Dariols, Timbales and Soufilés. Breakfast Dishes 28r5.--AMERICAN FISH PIE. Ingredients.—-} a lb. of cooked turbot, cod or other white fish, 1 of a lb. of mashed potato, I} ozs. of butter, t oz. of grated Parmesan cheese, } a pint of white sauce (see Sauces), 2 yolks of eggs, I whole egg, nutmeg, salt and pepper, cayenne. Method.--Free the fish from skin and bones, divide it into large flakes, and put them into a stewpan with i an oz. of butter, the sauce and cheese, season with salt, pepper, and a few grains of cayenne, and heat gradually by the side of the fire. Melt the remaining ounce of butter in another stewpan, add the potato, 2 yolks of eggs, season well with salt and pepper, and stir the ingredients vigorously over the fre until thoroughly hot. Have ready a well buttered pie-dish, line the bbttom and sides thinly with potato puree, using about half 0t it, put BREAKFAST DISHES 1225 in the prepared fish, and cover with the remainder of the potato. Smooth the surface and notch the edges with a knife, giving it the appearance of a paste crust, brush it over with egg, sprinkle liberally with grated cheese, and bake in a moderately-hot oven until well browned. Serve hot. Average Cost, 10d., exclusixe of the fish. Sufllclent for 4 or 5 persons. Seasonable at any time. 28r6.—BACON AND MACARONI. Ingredients—4 ozs. of macaroni, 4. ozs. of streaky bacon, 1} a pint of stock, 1 oz. of butter, nutmeg, salt and pepper. Method.—-Break the macaroni into small pieces, put them into Slightly salted boiling water, boil rapidly for 5 minutes, then drain well. Have the stock boiling in a stewpan, put in the macaroni and stew until tender, but not too soft. Cut the bacon into small dice, fry slightly in a saute-pan, then add the well-drained macaroni, butter, a good pinch of nutmeg, and salt and pepper to taste. Stir gently over the fire until the macaroni acquires a nice brown colour, then turn on to a hot dish, and serve. Time.-About 40 minutes. Average Cost, 6d. Sufilclent for 2 or 3 PersonS. 28r7.--BACON ouvss. Ingredients—8 small thin slices of bacon, 3 ozs. of finely-chopped cooked meat, 1 oz. of finely-chopped cooked ham or tongue, 1} table- spoonfuls oi breadcrumbs, l; a teaspoonful of finely-chopped parsley, } a teaspoonful of finely-chopped onion, 1~ of a teaspoonful of powdered mixed herbs, 1 egg, salt and pepper, nutmeg, croutes of toasted bread, } ot a pint of tomato or piquante sauce (see Sauces, Nos. 282 and 265). Method.-Mix the meat, ham, breadcrumbs, onion, parsley, and herbs together, add a pinch of nutmeg, season to taste with salt and pepper, and stir in gradually as much of the egg as is necessary to bind the whole t0gether. Put aside for about i an hour, then divide it into 8 portions ; Shape them in the form of a cork, roll them in a piece of bacon, and secure with twine or large pins. Bake in a moderately hot oven for about i an hour, then dish on the crofites, garnish with fried parsley, and serve the sauce separately. Tlme.--About } of an hour. Average Cost, 10d. Sufficient for 4 persons. Seasonsble at any time. 28r8.——BACON, TOAST AND secs. Ingredients—3 or 4 rashers of fried bacon, 1 round of toast. 2 eggs Scrambled (5n Scrambled Egg, NO. 113909)' 1226 HOUSEHOLD MANAGEMENT Method.--Make the toast and fry the bacon crisply. Scramble the eggs as directed, pile the prepara.ion on the toast. arrange the bacon round the base, and serve on a hot dish. Times-15 minutes. Average post, 6d. to 7d. Sniflelent for I or 2 persons. Seasonable at any time. 2819.-—BAKED LOBSTER. (F r.—-Homard au Gra- tin.) Ingredients.--r tin of lobster, 1} a pint of milk, 1 tablespoonful of cream, 1 oz. of butter, 1 oz. of flour, 1 finely-chopped small shallot or onion, a bouquet-garni (parsley, thyme, bay-leaf), a blade of mace, essence of anchovy, brown breadcrumbs, salt and pepper. Method—Melt the butter in a stewpan, fry the shallot without browning, add the milk and stir until it boils. Now put in the bouquet- garni, mace, salt and pepper to taste, simmer gently for 10 minutes, then add the cream and a few drops of anchovy essence. Meanwhile divide the lobster into pieces convenient for serving, place them in a gratin dish or a china baking dish that may be sent to table, pour over the prepared sauce, sprinkle lightly with brown breadcrumbs, add a» few morsels of butter, and bake in a moderate oven for about 10 minutes- Serve hot in the dish in which it is baked. Tlme.—-About half an hour. Average Cost, about rs. 2d. Sufficient for 3 or 4 persons. Seasonable at any time. 2820.—-BEEF POLANTINE. . lngredlents.—-8 ozs. of cold roast beef, 1 gill of brown sauce (see Sauces, No. 233), 1 oz. of butter, 2 ripe firm tomatoes, 2 medium-sized onions, frying-fat, milk, flour, salt and pepper, * of a pint of gravy. Method—Cut the meat into short fine shreds, put them into a stew- pan with the sauce, a good seasoning of salt and pepper, nutmeg to taste, and. warm gradually. Peel the onions, cut them across in slices, divide the slices into rings, dip these in milk and then in flour. try in hot fat and keep them warm. Slice the tomatoes and try them in hot butter, season them with salt and pepper, and arrange them on a hot dish, Place the meat on the top of the tomatoes, and garnish with the rings of fried onion. Pour the gravy round, and serve. ’l‘lme.—About half an hour. Average Cost, 1s., exclusive of the meat- Sufllelent for 2 or 3 persons. Seasonable at any time. 2821.--BLOATERS. (See Recipe No. 418.) 2822.--BLOATER FRITTERS. (Fr.-—Beignets de Ha' reng fume.) Ingredients—s2 bloaters, 1 oz. of grated cheese, frying batter (sel p. 882), frying-fat, Krona pepper. BREAKFAST DISHES 1227 Method.-Split the bloaters, remove the heads, skin, bones, and divide each half into 3 or 4 pieces, according to size. Make the batter as directed, stir in the cheese, dip in the pieces of fish, coating them care- fully, and fry in. hot fat until nicely browned. Drain well, sprinkle with Krona pepper, and serve as hot as possible. Time.-—-Half an hour. Average Cost, 7d. Sufficient for 3 or 4 persons. Seasonable at any time. 2823.-—BRAIN FRITTERS. (Fr.-—Beignets de Cer- velles.) lngredients.—Calf’s or pig's brains, I tablespoonful oi salad-oil or liquid butter, 1 teaspoonful of finely-chopped parsley, 1- of a teaspoonful of finely-chopped shallot or onion, vinegar, frying-fat, frying batter (see p. 882), fried parsley. Method.—Wash the brains in salt and water, then put them into a saucepan, with cold water to cover, a dessertspoonful of vinegar, a little salt, and boil for 5 minutes. Let them remain in cold water until cold, then drain well, cut into neat pieces, and sprinkle over them the Oil, parsley, shallot, a teaspoonful of vinegar, and a little salt and pepper. Keep them in this marinade for i an hour, turning them 2 or 3 times. Have the batter ready, coat each piece carefully, and fry in hot fat until nicely browned. Drain well, and serve in a folded serviette, garnished with fried parsley. If preferred, tomato or piquante sauce may accompany this dish. Time.--To fry the fritters, from 7 to 10 minutes. Average Cost, 9d., Sufficient for 3 or 4 persons. Seasonable at any time. Nata-See Chapter XV., pages 4 3 8 and 439. for other methods of cooking brains. 2824.-—CHICKEN LEGS, STUFFED. (Fr.--—Cuisses de Poulet farcis.) Ingredients.--2 legs of a chicken; r tablespoonful of finely-chopped cooked ham or tongue, 2 tablespoonfuls of breadcrumbs, Q a teaspoonful of finely-chopped parsley, 1- of a teaspoonful of powdered mixed herbs, the yolk of 1 egg, 2 tablespoonfuls of oiled butter, buttered toast, pig's caul (or 4 rashers of bacon), salt and pepper, breadcrumbs. Method.-—Divide each leg in half, remove all skin and the drumsticks, score the flesh deeply, season with salt and pepper, and baste well with the oiled butter, Mix the ham, breadcrumbs, parsley and herbs together, add the butter used for basting the legs, a liberal seasoning of salt and pepper, and bind with the yolk of the egg. Spread the farce evenly over the pieces of chicken, enclose them in well washed and dried caul, or, failing this, use rashers of bacon, and secure them with string. Brush them over with white of egg, Sprinkle lightly with brown bread- 1228 HOUSEHOLD MANAGEMENT crumbs, and bake them in a moderate oven from 25 to 35 minutes, basting occasionally with hot butter or fat. Serve on round or oval shaped croutons of hot, well-buttered toast. Tlme.--To bake the legs, from 25 to 35 minutes. Average Cost, rod. Suillclent for 3 or 4 persons. Seasonable at any time. 2825.—CLAM CHOWDER. (An American Dish.) Ingredients—50 clams, i» a lb. of ham or bacon, 8 water-biscuits, 2 medium sized onions coarsely-chopped, I dessertspoonful of finely- chopped parsley, } a teaspoonful of powdered mixed herbs, salt and Pepper- . Method.—Clams are a bivalvular shell-fish, extensively used in American cookery, and to some extent on the Cornish and Devonshire coasts, where they are found. Soyer declared that their flavour was superior to that of the oyster. Wash the clams in several waters, put them into a saucepan with a little water to protect the bottom of the pan, and as soon as the shells begin to open, take out the clams and strain, and preserve the liquor which runs from the shells. Pound or crush the biscuits to a fine powder, fry the bacon or ham, and cut it into dice ; mix together the herbs, parsley, a small teaspoonful of salt and l of a teaspoonful of pepper. Cover the bottom of a stewpan with bacon, add a thin layer of onion, sprinkle with powdered biscuit and seasoning, and on the top place about a quarter of the clams. Repeat until the materials are used, then pour in the liquor from the clam shells, and as much boiling water as will barely cover the whole. Cover closely, and cook gently for about 1 1- hours. Serve in a. deep dish, and, it liked, flavour the gravy with a little mushroom ketchup, or some cruet sauce. There are numerous variations of this dish; salt pork frequently replaces the ham; veal may be used in addition to ham or pork, and a tin of tomatoes is by many considered a great improvement. Tlme.—-About 2 hours. Average Cost, 1s. 9d. Suiilcient for 5 or 6 persons. Seasonable from August to March. 2826.—dODFISH PIE. (Fm—Pate de Cabillaud.) Ingredients—2 lbs. of cod, 2 tablespoonfuls of finely-shredded raw or cooked ham or bacon, r teaspoonful of finely-chopped parsley, 1 oz. of butter, 1 oz. of flour, salt and pepper, paste No. 1666, or mashed potato. Method.--Boil the cod in a small quantity of water, which afterwards strain, and reduce by rapid boiling to f of a pint. Remove the skin and bones, and divide the fish into large flakes, mix lightly into it the ham and parsley, and season with salt and pepper. Melt the butter BREAKFAST DISHES 1229 in a stewpan, stir in the flour, add the liquor in which the fish was cooked, boil for 5 minutes, and season to taste. Place the fish mixture in a well-greased pie-dish in layers, and moisten each layer with the prepared sauce. Cover with a thin crust of paste (see Veal Pie, No. 789), or mashed potato like Shepherd’s Pie, No. 1069. Bake in a moderately hot oven for about i an hour, or until the paste is sufficiently cooked and nicely browned, and serve hot, or re-heat at the time of serving. Tlme.—About 1 hour. Average Cost, rs. 6d. to Is. rod. Sumelent for 5 or 6 persons. Seasonable from September to April. 2827.—COD’S ROE, CROQUETTES OF. (Fan—Cro- quettes de Laitance de Cabillaud.) lngredlents.--r lb. of cod’s roe, } of a pint of milk, 1 oz. of butter, I dessertpoonful of flour, 2 tablespoonfuls of mashed potato, 1 table- Sp00nful of breadcrumbs, r dessertspoonful of finely-chopped parsley, i a teaspoonful of finely-chopped shallot or onion, 1» a teaspoonful of Powdered mixed'herbs, 2 eggs, breadcrumbs, frying-fat, fried parsley. Method.--Boil the roe as in the following recipe, and when cold chop it coarsely. Melt the butter in a stewpan, fry the shallot slightly, stir in the flour, add the milk, boil for a few minutes, then put in the potato, I tablespoonful of breadcrumbs, the roe, parsley, herbs, and 1 egg. Season well with salt and pepper, stir over the fire until the mixture becomes thoroughly hot and the egg sufficiently cooked, then Spread on a plate to cool. When ready to use, shape the croquettes in the form of corks or balls, brush them over with beaten egg, cover with breadcrumbs, and fry in hot fat until nicely browned. Drain and serve garnished with fried parsley. Tlme.--About } an hour from cooked roe. Average Cost, rs. Sufficient for 6 or 7 persons. Seasonable in winter. 2828.—COD’S ROE, FRIED. (Fr.--Frit6t de Laitance de Cabillaud.) Ingredients—1} lbs. of cod’s roe, r dessertspoonful of vinegar, 1 small onion, 6 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), 1 egg, breadcrumbs, frying-fat, fried parsley. Method.—-Well wash the roe in salt and water, then put it into a stewpan with the onion sliced, vinegar, § a teaspoonful of salt, boiling water to cover, and simmer gently for about :1} hours. When cold, out into thick slices, coat with egg and breadcrumbs, and fry in hot fat in a frying-pan, or in a deep pan of hot fat, until nicely browned. Drain well, garnish with fried parsley, and serve. Tlme.--About 3 hours. Average Cost, rs. Sufilclent for 4 or 5 persons. Seasonable in winter. 1230 HOUSEHOLD MANAGEMENT 2829.—COD’S ROE, NORFOLK STYLE. (Fry—Lei. tance de Cabillaud a la Norfolk.) Ingredients-*1} lbs. of cod’s roe, I 1 pints of milk, 11} ozs. of butter, 1} ozs. of flour, 1 dessertspoonful of finely-chopped parsley, i a tea— spoonful of lemon-juice, a few drops of essence of anchovy, 1 small onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, vinegar, salt and pepper. Method.—Wash the roe well in salt and water, then put it into a stewpan with 1 dessertspoonful of vinegar, 1} a teaspoonful of salt, boiling water to barely cover, and simmer gently for 2 of an hour. Have ready the milk boiling in a stewpan, add the onion, bouquet- garni, peppercorns, and the roe, previously well drained. Simmer gently for 1 hour, then turn into a basin and put aside until cold. When ready to use, out the roe into thick slices; melt the butter in a stewpan, add the flour, cook for 2 or 3 minutes, then strain and pour in the milk, and stir until it boils. Now add the lemon-juice, parsley, anchovy essence, salt and pepper to taste, put in the slices of roe, baste them well with the sauce, and as soon as they are thoroughly hot, then serve. 'l‘lme.--From 2 to 2} hours. Average Cost, IS. to rs. 2d. Sufficient for 4 or 5 persons. Seasonable in winter. 2830.——COD STEAKS. (Fr.-~Tranches de Cabillaud.) Ingredients.—2 slices of cod 1 to 11- inches thick, 1 tablespoonful of flour, } a teaspoonful of salt, } of a teaspoonful of pepper, 2 table- spoonfuls of oiled butter, 1 teaspoonful of lemon-juice, frying-fat. Method.-—-VVash and thoroughly dry the fish. Mix together the flour, salt and pepper, and coat the fish completely with the mixture. Have ready in a frying-pan a good layer of hot fat, put in the fish and fry until crisp and well browned on both sides. Meanwhile melt the butter, add to it the lemon-juice, and, if liked, a little finely-chopped parsley, or omit both lemon-juice and parsley, and serve simply with oiled butter. When more convenient the fish may be baked in the oven, but it lacks the crispness obtained by frying. . Tlme.—Half an hour. Average Cost, about rod. Sufficient for 3 or 4 persons. Seasonable from September to April. 283I.——COD STEAKS, CARDINAL STYLE. (F r.-—Tranches de Cabillaud a la Cardinal.) lngredients.—2 slices of cod :1- to 1} inches thick, 2 tomatoes, 1} ozs. of butter, 1 oz. of flour, 1- of a pint of milk, a little finely-chopped parsley, a few drops of carmine or cochineal, salt and pepper. Method—Wash and wipe the slices of fish, place them in a baking- dish, and Sprinkle with salt and pepper. On the top of the fish place 1} an 02. of butter in small pieces, cover with a greased paper, and bake BREAKFAST DISHES 1231 from 20 to 2 5 minutes. While they are cooking, melt the remaining oz. of butter in a stewpan, stir in the flour, add the milk, and boil well. Pass the tomatoes through a hair sieve, and add the puree to the con- tents of the stewpan. When the fish is done, remove it to a hot dish, strain the liquor from it, and add it to the sauce. Season to taste, add carmine or cochineal until a bright-red colour is obtained, and pour it over the fish. Sprinkle on a little parsley and serve. Time—Half an hour. Average Cost, 10d. Sufficient for 3 or 4 persons. Seasonable from September to ApriL 2832.—-COLD MEAT KEDGEREE. Ingredients.--6 ozs. of coarsely-chopped cooked meat, 4 ozs. of cooked rice, 2 hard-boiled eggs, 1 oz. of butter, 1 finely-chopped shallot or small onion, } a teaspoonful of finely-chopped parsley, nutmeg, salt and pepper. Method.--Prepare the rice as for curry (see No. 297 3), chop the whites of the eggs coarsely, rub the yolks through a wire sieve and keep them warm. Melt the butter in a stewpan, slightly fry the shallot or onions, add the meat and cook for 2 or 3 minutes, then put in the rice, the whites of eggs, a good pinch of nutmeg, and season well with salt and pepper. Stir over the fire until thoroughly hot, then arrange in a Pyramidal form on a hot dish, garnish with the yolks of eggs and parsley, and serve. Time.-—Half an hour. Average Cost, 18. 2d. Sufficient for 4 or 3 people. Sufficient “or a dish. Seasonable at any time. ems-com: MEAL RELISH. Ingredients—1 can of Indian corn, 2 eggs, flour, anchovy essence, cayenne or paprika, frying-fat or oil. MethotL-Drain the corn well, and pound it finely, moistening it gradually with 2 eggs. Season rather highly with cayenne or paprika, and add anchovy-essence to taste. Form the preparation into que- nelles with two eggspoons, roll them lightly in seasoned flour, and fry in hot fat or oil until nicely browned. Drain well, and serve at once. Time.-Half an hour. Average Cost, 1s. 3d. Sufficient for 6 or 7 Persons. Seasonable at any time. 2834.-CROQUETTES 0F CHICKEN, TURKEY, 0R VEAL. (Fr.—Croquettes de Volaille, Dinde, on Veau.) Ingredients—i a lb. of finely-chopped chicken, turkey or veal, 2 ozs. of finely-chopped cooked ham or bacon, 4} pint of stock, 4 ozs. of coarse I232 HOUSEHOLD MANAGEMENT grained Florador, 1 oz. of butter, 1 finely-chopped shallot or very small onion, salt and pepper, 2 eggs, breadcrumbs, frying-fat, fried parsley. Method.--Bring the stock to boiling point, sprinkle in the Florador, stir and cook until boiling, then simmer for :0 minutes, stirring occa- sionally. Melt the butter in a stewpan, fry the shallot until lightly browned, add the chicken and ham, stir and cook for a few minutes. Now put in the Florador and stock, add 1 egg, season to taste, stir over the fire for about 5 minutes to allow the eggs to thicken, then spread on a plate to cool. When ready to use, shape the mixture in the form of corks or balls, coat them with egg and breadcrumbs, and fry in hot fat until golden-brown. Drain well, and serve hot garnished with fried parsley. Tlme.--3 hours. Average Cost, 6d., exclusive of the meat. Sufllclent for 4 or 5 persons. Seasonable at any time. 2835.—CR0QUETTES 0F HAM AND RICE. (Fr.--Croquettes de Jambon au Riz.) Ingredients.—} a 1b. of finely-chopped cooked ham, } of a lb. of cooked rice, I 02.. of butter, 3 tablespooniuls of white sauce (see Sauces), x finely-chopped shallot, powdered sage, fried parsley, salt and pepper, 1 yolk of egg, 1 whole egg, breadcrumbs, frying-fat. Method.—-D;y the rice well after cooking it, and chop it finely. Fry the shallot in the butter until lightly browned, then add the ham, rice, and a good pinch of sage, season with salt and pepper, and stir over the fire until hot. Now put in the white sauce and the yolk of egg mixed together, stir until the preparation thickens, then spread it on a plate. When cool shape into balls or corks, coat with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well, and serve garnished with fried parsley. Tlme.--From 2 to 3 hours. Average Cost, rs. 3d. Sumclent for 5 or 6 persons. Seasonable at any time. 2836.—-CURRIED EGGS. (Fr.—-(Eufs au Kari.) Ingredients—4 hard-boiled eggs, } of a pint of stock or milk, I oz. of butter, 1 teaspoonful of curry-powder, 1 teaspoonful of flour, 1 finely- chopped small onion, lemon-juice, salt, 4 ozs. of cooked rice. Method.—Prepare the rice (see No. 2973), shell the eggs and cut them in quarters. Fry the onion slightly in the hot butter, sprinkle in the flour and curry-powder, and cook slowly for 5 or 6 minutes. Add the stock or milk, season with salt and lemon-juice, and simmer gently for i an hour. Then put in the eggs, and let them remain until thor— oughly heated, and serve. The rice may be arranged as a border, or served separately. Time.--r hour. Average Cost, 9d, to Is. sumclent for 3 or 4 per sons, Seasonable at any time. BREAKFAST DISHES 1233 2837.—-CURRIED EGGS. (Another Method.) Ingredients.--4 eggs, 1» of a pint of milk, 1 teaspoonful of curry- Powder, } an oz. of butter, 1 finely-chopped small onion, buttered toast, lemon-juice, salt. Method.-+Melt the butter in a stewpan, fry the onion for 2 or 3 minutes, Sprinkle in the curry-powder and let it cook for a few minutes in the butter, stirring meanwhile. Beat the eggs slightly, season them with Salt, add the milk, pour the mixture into the stewpan, and stir until the eggs begin to set. Have ready some squares of well-buttered toast, pile the egg preparation lightly on them, sprinkle with lemon-juice, and serve at once. Tlme.--15 minutes. Average Cost, 9d., to ts. Sufficient for 4 per- sons. Seasonable at any time. 2838.—-CURRIED FISH. (Fr.—-Poisson au Kari.) Ingredients—r lb. of cooked fish, } a pint of milk, I 02. of butter, I level dessertspoonful of curry-powder, I level teaspoonful of flour, 1 finely-chopped small onion, lemon-juice, salt. Method.--Divide the fish into rather large flakes. Heat the butter in a stewpan, fry the onion till lightly browned, sprinkle in the curry- powder and flour, and when smoothly mixed, add the milk and boil for 5 or 6 minutes. Season to taste, add a few drops of lemon-juice, and serve plainly or accompanied by boiled rice, as preferred. Time.--15 to 20 minutes. Average Cost, 9d. to Is. Sufficient for 2 or 3 persons. Seasonable at any time. 2839.-—CURRIED LOBSTER. (F r.——Homard au Kari.) lngredlents.-r tin of lobster, 2 ozs. of Patna rice, 1} a pint of milk, I dessertspoonful of curry-powder, r teaspoonful of flour, 1 small onion, lemon-juice, salt. Method.—Prepare, boil and dry the rice carefully. Melt the butter in a stewpan, fry the onion until lightly browned, add the flour and curry-powder, cook for 2 or 3 minutes, then pour in the milk and boil for a few minutes, stirring meanwhile. Divide the lobster into about 8 pieces, put them with the rice into the curry-sauce, add lemon-juice and salt to taste, let the stewpan stand by the side of the fire until the contents are thoroughly hot, then serve. Tlme.-45 minutes. Average Cost, about rs. 3d. Sufficient for 3 or 4 persons. Seasonable at any time. 284o.-DARIOLS 0F cow MEAT. Ingredients.—-6 ozs. of cooked meat, 1 tablespoonful of mashed potato, t tablespoonful of white breadcrumbs, } of a pint of stock or milk, 12 34 HOUSEHOLD MANAGEMENT } an oz. of butter, 1 egg, t finely-chopped shallot or small onion, } a teaspoonful of finely-chopped parsley, } of a teaspoonful of powdered mixed herbs, red panurette or browned breadcrumbs, salt and pepper, nutmeg, § of a pint of good gravy or brown sauce (see Gravies and Sauces). Method—Butter 6 dariol moulds, and coat them thickly with red panurette or browned breadcrumbs, chop the meat finely. Melt the butter in astewpan, fry the shallot or onion until well browned, add the stock and let it boil, then put in the meat, potato, white breadcrumbs, parsley, herbs, egg, a good pinch of nutmeg, and a liberal seasoning of salt and pepper. Stir the ingredients over the fire until thoroughly hot, then put the preparation into the moulds and bake from 15 to 20 minutes in a moderate oven, or, if more convenient, they may be steamed. Serve hot, with the gravy poured round or sent to table in a separate vessel. Tlme.---From 35 to 40 minutes. Average Cost, 8d. to 10d. Sumelent for 6 persons, Seasonable at any time. 284r.-—DEVILLED GAME. (Fr,-—Gibier an Diable.) Ingredients.—Cooked game of any kind, oiled butter, brown bread- crumbs, watercress, lemon-juice, cayenne, salt, paprika pepper. Method—Remove all the skin and bone, cut the flesh into neat slices, and season rather highly with lemon-juice, cayenne, salt, and paprika pepper. Now coat them well with oiled butter, cover lightly with browned breadcrumbs, and place them in a quick oven until they become thoroughly hot. Arrange them in a circle on a lace-edged dish' aper, fill the centre with watercress seasoned with salt and lemon- juice, and serve as hot as possible. Tlme.-—2o minutes. Average Cost, 9d. to rs. Seasonable from September to February. 2842.—DEVILLED CHICKEN. (Fix—Poulet a I. Diable.) Ingredients.-For the devilled butter: 1} ozs. of butter, 1 teaspoonful of chutney, } a teaspoonful of anchovy essence or paste, § a teaspoonful of lemon-juice, a good pinch of cayenne. The remains of a cold roast or boiled chicken, butter or frying-fat, fried parsley. Method—Knead the ingredients for devilled butter together on a plate, and rub them thrOugh a fine sieve. Cut the chicken into neat joints, remove all skin, and as much bone as possible, fry them in hot butter or fat until well browned, then sprinkle with salt. Spread each piece thickly with the prepared butter, garnish with crisply fried parsley, and serve. Times—r 5 to 20 minutes. Average Cost, 4d., exclusive of the chicken. Seasonable at any time. BREAKFAST DISHES 1235. 2843.—-—HADDOCK (DRIED) WITH POACHED EGGS. (Fr,-—Merluche fume aux (Eufs pochés.) lngredients.—1 medium-sized smoked .haddock, 2 eggs, butter. Method.—-Lay the haddock in a baking tin or frying pan with a little water, cover with an inverted plate or dish, and cook gently on the stove or in the oven for about 10 minutes. Remove the bone, place the haddock on a hot dish, spread on a little butter, sprinkle with pepper, and place the poached eggs on top. Time.--ro to 15 minutes. Average Cost, 8d. to 10d. Sufficient for 2 persons. 2844.-—EGG CROQUETTES. (Fr,—Croquettes aux (Eufs.) Ingredients.--4 hard-boiled eggs, 6 coarsely-chopped preserved mush~ rooms, 1 oz. of butter, } an oz. of flour, i a gill of milk, 1 raw egg, breadcrumbs, nutmeg, salt and pepper, frying-fat, fried parsley. Method.—Chop the eggs finely or rub them through a wire sieve. Fry the mushrooms lightly in the hot butter, stir in the flour, add the milk, and boil well. Now put in the eggs, season to taste, add a pinch of nutmeg, mix well over the fire, then spread on a plate to cool. When ready to use shape into balls or corks, coat carefully with egg, cover wrth breadcrumbs, and fry in hot fat until golden-brown. Drain well, and serve garnished with fried parsley. Time.—-From 2 to 3 hours. Average Cost, 1s. Sufilcient for 4 or 5 Persons- Seasonable at any time. 2845.—EGGS, BOILED. (See Boiled Eggs, No. 3035, and Coddled Eggs, No. 3206.) 2846.-—EGG$ BUTTERED, INDIAN STYLE. (Fr.-CEufs brouillés a l’Indienne.) ingredients.--3 hard-boiled eggs, 2 raw eggs, } an oz. of butter, curry- powder, salt and pepper, browned breadcrumbs. Metth—Cut the hard-boiled eggs across into rather thick slices, place them in a well-buttered gratin dish, or china baking-dish, in which they may be served, and sprinkle over them about } a teaspoonful of curry-powder and a few grains of cayenne. Beat the raw eggs 12 36 HOUSEHOLD MANAGEMENT slightly, season with salt and pepper, and pour them into the dish. Cover the surface lightly with browned breadcrumbs,put bits of butter here and there, and bake in a moderate oven for about 10 minutes. Serve as hot as possible. Time.--Io minutes. Average Cost, 9d. Sumclent for 4 or 5 persons. Seasonable at any time. 2847.--EGGS, FRICASSEE OF. (Fr.--Fricassée d’CEufs.) lngredients.-—4 eggs, 1 oz. of butter, 2 tablespoonfuls of white sauce (see Sauces), I tablespoonful of cream, } a teaspoonful of finely-chopped parsley, } of a teaspoonful of finely-chopped shallot or onion, small triangular croutons of fried or toasted bread, nutmeg, salt and pepper. Method.-Boil the eggs for I 5 minutes, let them remain in cold water until perfectly cold, then cut them across and lengthwise, thus dividing each egg into 4 pieces. Remove the yolks, rub them through a wire sieve, and keep hot between 2 plates. Fry the shallot lightly in hot butter, add the sauce, cream, a pinch of nutmeg, season to taste, and when hot put in the whites of the eggs. Shake gently over the fire for a few minutes, then arrange the fricassée on a hot dish, sprinkle with a little parsley, place the yolk of egg tastefully round the base, and surround the dish with the fried croutons. Time.-35 to 40 minutes. Average Cost, 15. to Is. 3d. Suiflelent for 4 persons. Seasonable at any time. 2848.--EGGS IN GRAVY. (Fr.-(Eufs au Jus.) Ingredients.—4 eggs, 2 tablespoonfuls of good gravy, walnut ketchup or some cruet sauce, browned breadcrumbs, salt and pepper. Method.—Boil the gravy, season it with salt and pepper, add a few drops of ketchup, Worcester, or whatever may be liked, and put it into 4 china soufllé cases. Stand these in a deep baking tin containing boiling water to half their depth, and let them remain on the stove or in the oven for 2 or 3 minutes. Now carefully break an egg intO each case, season with salt and pepper, sprinkle lightly with browned breadcrumbs, and cook until the eggs are set. Serve them in the cases. Tlme.—Io to is minutes. Average Cost, 7d. to 9d. Suflielent for 4 persons. Seasonable at any time. 2849.—EGGS POACHED WITH HAM. (Fr.—(Eufs a la Dreux.) Ingredients—4 eggs, 3 ozs. of finely—chopped cooked ham, 4 roundsof buttered toast, the size of the eggs when cooked, 4 small teaspoonful5 of cream or milk, butter, I teaspoonful of finely-chopped parsley, cayenne, salt and pepper. BREAKFAST DISHES Method.—-Add the parsley and a little pepper to the ham. Coat 4 small deep patty pans thickly with butter, over which sprinkle the ham preparation, then add an egg, breaking them carefully so as to keep the yolks whole. Season with salt, pepper and cayenne, add a teaspoonful of cream, and place on the top a morsel of butter. Put the tins in the oven, in a saute-pan, surround them to half their depth with boiling water, and poach until the white is firm. When ready, turn the eggs carefully out of the tins on to the toast, and serve. Time.--r 5 minutes. Average Cost, rs. ad. to 1s. 4d. Sufllcient for 4 persons. Seasonabie at any time. 2850.-—EGGS POACHED IN TOMATO SAUCE. (Fr.-—(Eufs pochés a la Tomate.) Ingredients.—4 eggs, 4 rounds of buttered toast, the size of the eggs when poached, } a pint of tomato sauce No. 281, salt and pepper. Distinct—When. the tomato sauce is quite boiling, break the eggs carefully into it and peach until the white is set, basting them well with the sauce during the process. When done, remove the eggs care- fully with a slice, trim to a good shape, and place them on the toast. Arrange on a hot dish, season the sauce to taste, pour it over the eggs, and serve. Time.--ro minutes. Average Cost, rs. to 1s. 3d. Suillcient for 4 persons. Seasonable at any time. 2851.-—EGGS WITH BLACK BUTTER. (Fr.—(Eufs frits au Beurre Noir.) Ingredients.-4 eggs, 4 rounds of buttered toast, about 3 inches in diameter, I oz. of butter, anchovy paste, 1 dessertspoonful of tarragon vinegar, a little chopped parsley. Method.--Heat the butter in a casserole (a fireproof earthenware vessel), break the eggs gently into it, and fry until set. Have ready the rounds of toast, spread them with anchovy paste, dish them and keep them hot. Trim the eggs to a round shape, and place them on the toast. Replace the casserole on the stove, and cook the butter until it becomes nut-brown, then add the vinegar, and a good pinch of parsley, boil rapidly for 2 or 3 minutes, pour over the eggs, and serve. Tlme.-From IO to r 5 minutes. Average Cost, Is. to 18. 3d. Sulli- clent for 4 persons. Seasonable at any time. 2852.-—EGGS WITH HAM. (Fr.—-(Eufs au Iambon.) Ingredients.—6 eggs, 2 tablespoonfuls of finely-chopped cooked ham, I tablespoonful of browned breadcrumbs, 2 tablespoonfuls of white or brown sauce or gravy, § an 02. of butter, salt, pepper. 1238 HOUSEHOLD MANAGEMENT Method—Butter 6 china soufllé cases. Season the ham with pepper, moisten with the sauce or gravy, add a few drops of mushroom ketchup or any cruet sauce, and put the preparation into the cases. Now add the eggs, taking care to keep the yolks whole, and sprinkle on a little salt and pepper. Cover with a thin layer of breadcrumbs, place small pieces of butter on the top, bake in a moderate oven until the eggs are set, and serve them in the cases. Time.-From r 5 to 20 minutes. Average Cost, rs. to 1s. 3d. Sufficient for 6 7‘persons. Seasonabie at any time. 2853.—EGGS WITH HERBS. (See Savoury Eggs, No. 2902, and Omelette with Herbs, No. 2822.) 2854.—EGGS WITH PARMESAN. (Fr.--(Eufs au Parmesan.) (See Swiss Eggs.) 2855.--—EGGS WITH TONGUE. (Fr.——Langue de Bceuf aux (Eufs.) Ingredients.—4 eggs, 4 slices of cooked tongue, 2 or 3 tablespoonfuls of good gravy, a piece of meat glaze the size of a small walnut, lemon- juice, salt and pepper. Method.-—Put the slices of tongue into a saute-pan or stewpan, with the gravy and glaze, make thoroughly hot, and season to taste. Poach the eggs in boiling water, slightly salted and flavoured with lemon-juice, and trim them to a round shape. Place the eggs on the slices of tongue. and trim the edges if necessary, arrange on a hot dish, strain the gravy over, and serve. Time.-—1 5 minutes. Average Cost, ed. to 1s., exclusive of the tongue. Sufficient for 4 persons. Seasonable at any time. 28 56.-—FILLETS OF BLOATERS. (See Bloater Fritters, No. 2822.) 2857.—-FILLETS OF SALMON FRIED IN BATTER. (A Jewish Recipe.) Ingredients.--r§ lb. of salmon, r teaspoonful of finely-chopped parsley. } a teaspoonful of finely-chopped shallot or onion, } a teaspoonful of powdered mixed herbs, flour, frying-batter (see p. 882), frying-oil, salt and pepperr Method—Divide the salmon into pieces about 2 inches square, and rather more than 1} an inch in thickness, and roll them in flour seasoned with a little salt and pepper. Make the batter, add to it the onion. parsley, herbs, and a good seasoning of pepper, dip in the pieces of BREAKFAST DISHES 1239 fish, and, if available, fry them in a deep pan of hot oil ; if not, heat a good layer of oil in a saute-pan or frying-pan, and cook the fish until nicely browned on both sides. Serve cold. Tfme.—4o minutes. Average Cost, 2s. to 3s. Sufficient for 4 or 5 persons. Seasonable from February to August. 2858.-—-FILLETED SMOKED HADDOCK. (Fr.-—Filets de Merluche fumée.) lngredlents.-t medium-sized smoked haddock or i a large one (pre- ferably the latter), 2 ozs. of butter, 1 teaspoonful of finely-chopped parsley, pepper, lemon-juice. Method.-Cook the haddock for 10 minutes in the oven in a tin con- taining a little water, remove the skin and bones, and divide the fish into fillets of a convenient size for serving. Have the butter ready melted in a baking-dish, put in the fish and the parsley, season with pepper, baste well with butter, and cook for 10 minutes in the oven, repeating the basting at short intervals, Place the fish carefully on a hot dish, add a little lemon-juice to the sauce, pour it pver the fish, and serve. Time.—-Half an hour. Average Cost, rod. to ts, Sufficient for 3 01' 4 persons. Seasonable at any time. 2859.—FISH FRITTERS. (See Bloater Fritters, No. 2822, also No. 2866.) 2860.-—FISH KEDGEREE. (See Kedgeree, No. 2873.) 2861.--FISH PIE. (Ft—Pate de Poisson.) lngredients.--1 lb. of cooked cod or other white fish, 4 ozs. of finely- chopped suet, 2 tablespoonfuls of mashed potato, 2 tablespoonfuls of white bread crumbs, 2 eggs, Q of a pint of milk (about), browned bread- crumbs, butter, salt and pepper. Method.—Free the fish from skin and bone and chop it coarsely, add the suet, potato, white breadcrumbs and a good seasoning of salt and pepper. Now stir in the eggs with as much milk as will form the whole into a stiff batter, and turn the mixture into a well-buttered baking-dish suitable for sending to table. Cover the surface lightly with brown breadcrumbs, and put small bits of butter here and there, and bake in a moderate oven for about 1 hour, or until the mixture is set. Serve hot in the dish in which it is cooked, or if prepared overnight re-heat at the time of serving. Time.--To bake, about one hour. Average Cost, rode Sufficient for 5 or 6 persons. Seasonable at any time. 1240 HOUSEHOLD MANAGEMENT 2862.——FRICASSEE OF FOWL. (See Chicken Fricasséed, No. 1164.) 2863.—GATEAU 0F COLD MEAT. Ingrediean of a lb. of cooked meat, 5» a lb. of mashed potato, 2 tablespoonfuls of white breadcrumbs, Q» of a pint of stock or milk, } an oz. of butter, I egg, I finely-chopped shallot or small onion, I tea- spoonful of finely-chopped parsley, 1} a teaspoonful of powdered mixed herbs, red panurette or browned breadcrumbs, salt and pepper, i a pint of good gravy or brown sauce (see Sauces and Gravies). Method.--Chop the meat finely, butter a plain mould or basin, and coat it thickly with panurette (grated rusks) or browned breadcrumbs. Melt the butter in a stewpan, fry the shallot or onion until well-browned, add the stock, and when boiled put in the potato, meat, white bread- crumbs, parsley, herbs, eggs, and a good seasoning of salt and pepper. Stir over the fire until thoroughly hot, then turn into the prepared mould, and bake in a moderate oven from 30 to 40 minutes, or until the mixture is firm enough to be turned out of the mould. Serve hot, with the gravy poured round the dish or handed separately. Time.—About I hour. Average Cost, 6d., exclusive of the meat and sauce. Sufilclent for 5 or 6 persons. Seasonable at any time. 2864.--GRILLED KIDNEY. (See Recipes Nos. 1012 and 1013) 286 5.—GRILLED MACKEREL. (F1.—- Maquereau Grillé.) Ingredients.~—r mackerel. For the marinade (or pickle): I} table- spoonfuls of salad-oil or oiled butter, I teaspoonful of finely-chopped parsley, } a teaspoonful of finely-chopped shallot or onion, salt and Pepper- Method.--Wipe or wash, clean and dry the fish thoroughly. Score the back with a sharp knife, pour the marinade over, and let it remain for 1 hour, turning it 2 or 3 times. Drain well, and grill over a clear fire from 12 to I 5 minutes, according to size. Or, if more convenient, cover it lightly with brown breadcrumbs, add a few small bits of butter, and bake in a moderate oven for about 20 minutes. Serve with parsley, Hollandaise or other suitable sauce. Time.—From 12 to 20 minutes. Average Cost, 6d. to rs., according to size. Sumelent, 1 small mackerel for 2 persons, $easonable from February to October. BREAKFAST DISHES 1241 2866.-—~HADDOCK AND OYSTER FRITTERS. (Fr.—Beignets de Merluche fumée.) Ingredients.—-6 ozs. of finely-chopped smoked haddock, 6 oysters, I 02. of butter, 1 oz. of flour, 1- of a pint of milk, essence of anchovy, salt and pepper, cayenne, frying-batter (see p. 882), frying-fat, fried parsley. Method.—Pour boiling water over the fish, let it remain for 2 or 3 minutes, then dry well, remove all skin and bone, and chop it finely. Melt the butter in a stewpan, stir in the flour, add the milk and boil for 3 or 4 minutes, stirring meanwhile. Season to taste, add a few drops of anchovy essence, put in the fish, stir ever the fire until well mixed, then spread on a plate to cool. Beard the oysters and preserve the liquor. When cold, divide the mixture into 6 portions, form into balls enclosing an oyster in each, dip them in the prepared batter, and fry them in hot fat until nicely browned. Drain well, garnish with fried parsley, and serve with a suitable sauce, made from fish stock obtained from simmering the trimmings of the haddock, to which should be added the oyster liquor. Timer-IQ hours. Average Cost, IS. 3d. to rs. 6d. 6 fritters. Seasonable from September to April. Sufllcient for 2867.—HAM AND EGG TARTLETS. Ingredients.—6 eggs, 6 ozs. of finely-chopped cooked ham, 2 ozs. of white breadcrumbs, } an 02. of butter, 1- a gill of milk, red panurette or browned breadcrumbs, nutmeg, salt and pepper. Method.-—Mix the ham and breadcrumbs together, add a good pinch of nutmeg, season well with salt and pepper, and moisten gradually with milk until a smooth stiff paste is obtained. Butter 6 patty pans, coat them thickly with panurette or browned breadcrumbs, and line them with the meat preparation. Break an egg carefully into each one, sprinkle lightly with panurette or breadcrumbs, and add 2 or 3 very small bits of butter. Bake in a moderate oven until the eggs are set, remove carefully from the tins, and serve hot. Time.-—From to to :5 minutes. Average Cost, rs. to rs. 2d. Sufficient for 6 persons. Seasonable at any time. 2868.--HAM RAMAKINS. lngredients.-—5 ozs. of finely-chopped lean cooked ham, 4 eggs, 1 tablespoonful of cream or milk, 1- a teaspoonful of powdered mixed herbs, made mustard, Krona pepper, salt and pepper. Method.—Beat 2 whole eggs and 2 yolks of eggs slightly, add the ham, cream, herbs, a small 4} mustardspoonful of mustard, salt and PepPer to taste, and mix well together. Have ready 8 well-buttered China ramakin cases, fill them, rather more than three-quarters full, 1242 HOUSEHOLD MANAGEMENT with the mixture, and bake until set. Meanwhile beat the remaining 2 whites of egg to a stiff froth, season with a little salt, and pile roughly above the level of the cases. Sprinkle with Krona pepper, replace in the oven, and bake until the white of egg is crisp and lightly browned. Serve hot. Time.--Half an hour. Average Cost, rs. 3d. Sufficient for 5 or 6 persons. Seasonable at any time. 2869.---HERRINGS BROILED WITH MUSTARD SAUCE. (Fr.— Harengs au naturel, sauce Moutarde.) Ingredients.-—4 fresh herrings, I oz. of butter, } an oz. of flour, 1 tea- spoonful of mustard, 1» of a pint of water, i- of a pint of vinegar, 1 finely- chopped onion. Method.--Fry the onion in the butter until lightly browned, put in the flour and mustard, add the vinegar and water, stir until boiling, and simmer gently for 15 minutes. Wipe and dry the herrings, remove the heads, and score them across the back and sides, but avoid cutting the roe. Sprinkle them with salt and pepper, and grill over or in front of a clear fire from 10 to 15 minutes. Place on a hot dish, strain the sauce round, and serve. Time.—Half an hour. Average Cost, 5d. or 6d. Sufficient for 3 or 4 persons. Seasonable from July to February. 2870.-—HERRINGS STUFFED WITH SHRIMPS. (Fr.--Harengs farcis aux Crevettes.) Ingredients.--4 fresh herrings, 2 tablespoonfuls of picked shrimps. I tablespoonful of white breadcrumbs, essence of anchovy, salt and pepper, cayenne, I egg, brown breadcrumbs, butter, milk. Methodr-v-Wash and dry the herrings, remove the heads, split them open, take away the backbone and wipe the insides with soft paper- Soak the breadcrumbs in a little milk, chop the shrimps finely, mix these two together, season with salt and pepper, and add a few drops of anchovy essence. Spread the preparation on the inside of the herrings, roll them up tightly beginning at the head, and fasten them with skewers. Brush them over with egg, cover lightly with brown bread‘ crumbs, add a few small pieces of butter, and bake gently from 30 t0 35 minutes. Serve hot garnished with the roes (if any) grilled. Time.-L-From 40 to 50 minutes. Average Cost, 7d. or 8d. Suflicleni for 4 persons. Seasonabie from July to February. 287I.—HUNTING BREAKFAST (FRENCH GAME PIE FOR). (See No. 1283.) BREAKFAST DISHES 1243 2872.--JOMBALAYAH. (An American Breakfast Dish.) Ingredients.--4 ozs. of finely-chopped cooked ham, 4 ozs. of Patna rice, 1 lettuce, cayenne, salt. Method.—Wash, blanch,boil,and dry the rice as for curry(see N 0.2973 ), let it become perfectly cold, then stir it into the ham, and season with cayenne pepper. Wash and dry the lettuce, place a layer of leaves on a cold dish, pile the rice and ham lightly upon them, garnish with the heart of the lettuce, and serve. Time.--2 hours. Average Cost, 8d. Sufficient for 3 or 4 persons. Seasonable at any timc. 2873.—-KEDGEREE, PAPRIKA. (Fr,—Kedgeree au Paprika.) Ingredients.--24 picked small prawns or shrimps, 1} ozs. of butter, } an 02. of grated cheese, 4 ozs. of rice, 1 hard boiled egg, 1 pint of stock (about), salt, paprika pepper, nutmeg, watercress. L Method.--Pick, wash, blanch, and drain the rice well, cook it m the hot butter for a few minutes, then cover with stock, and simmer until tender, adding more stock when necessary. When nearly done, cook uncovered to allow some of the moisture to evaporate, and stir fre- quently to prevent the rice sticking to the bottom of the pan.f Mean- while put aside l of the prawns for garnish, and chop the remainder coarsely; pass the yolk of the egg through a wire sieve, and chop the white finely. To the rice now add sufficient paprika pepper to give a pale pink tint, a good pinch of nutmeg, and salt to taste, and as soon as the rice is perfectly tender put in the chopped prawns, white of egg, and cheese. When thoroughly hot arrange on the dish in a pyramidal form, garnish with the yolk of egg, prawns and watercress7 and serve hot. Time.--2 hours. Average Cost, rs. Sufficient for 3 or 4 persons. Seasonable at any time. 2874.——KIDNEYS AND OYSTERS. lngredients.—-Grilled kidneys (see recipes for cooking Sheep’s Kid- neys, No. 1012), oysters, salt and pepper. crontes. Method—Blanch the oysters in their own liquor, taln'ng care that they are not overcooked. Place 2 or 3 on the top of each half of grilled kidney, season lightly with salt and pepper, and serve on the brot‘ites. Tlme.--To blanch the oysters, 1 minute. Average Cost, kidneys, 3d. to 4d. each ; oysters, 1s. 6d. to 2s. 6d. per dozen. Allow I kidney and 4 or 6 oysters to each person. Seasonable from September to April. 1244 HOUSEHOLD MANAGEMENT 287 5.-—KIDNEY TOAST, MADRAS STYLE. (F r.—--Crofites de Rognons a la Madras.) Ingredlents.-—2 sheep’s kidneys, 4 small rounds of buttered toast, curry-paste, 1» of a teaspoonful of grated lemon rind, I egg, bread- crumbs, butter, salt and pepper. Method.--Skin the kidneys, cut them in halves lengthwise, run small skewers through them to keep them flat, and season them with salt, pepper, and a few grains of cayenne. Mix the lemon rind and a little salt and pepper with the egg, dip in the kidneys, and roll them in bread- crumbs. Have ready a little hot butter in a frying-pan, and fry them lightly and quickly, cooking the cut side first. Trim the toast to a size slightly larger than half a kidney, spread with a thin layer of curry- paste, dish the crofites upon them, and serve as hot as possible. Time.—2o minutes. Average Cost, Iod. to Is. Sufficient for 2 persons. Seasonable at any time. Nata—For other recipes for cooking kidneys, see Chapter XIX, page 589. 2876.—-KIPPERED HERRINGS. lngredients.—Kippered herrings, butter. Method.—-If the herrings are fresh and moist, simply immerse them for I minute in hot water, but if at all dry or over-smoked, soak them for about I hour, being careful in either case afterwards to wipe them dry. Rub the inner side with butter, grill quickly over or in front of a clear fire, spread on a little cold butter, then serve. Tlme.—To broil the herrings, from 3 to 4 minutes. Average Cost, from 3d. to 4d. per pair. Allow I to each person. Seasonable, all the year. 2877.—LOBSTER CROQUETTES. (Fr.-—Croquettes de Homard.) Ingredients.—I medium-sized lobster (or a good brand of tinned lobster), I 02. of butter, I tablespoonful of flour, I tablespoonful of cream, I whole egg, I yolk of egg, salt and pepper, cayenne, panurette (grated rusks) or breadcrumbs, frying-fat, fried parsley. Methods—Chop the flesh of the lobster finely. Melt the butter in a stewpan, stir in the flour, add rather less than a gill of cold water, and boil well. Now put in the lobster, cream, a pinch of cayenne, salt and pepper to taste, stir over the fire until thoroughly hot, then add the yolk of I egg. When the mixture begins to thicken spread it on a plate to cool, and when ready to use shape it in the form of cutlets or corks. Brush these over well with egg, coat with panurette (this preparation, which resembles exceedingly fine red breadcrumbs, is sold BREAKFAST DISHES 1245 In packets), and try a golden brown in hot fat. Drain well, arrange neatly on a folded serviette or dish paper, garnish with fried parsley, and serve. Time.-—2 hours. Average Cost, 2s. Sufficient for 5 or 6 persons. Sea- sonable at any time. 2878.--MADRAS FRITTERS. (Fr.—-Beignets a la Madras.) Ingredients—20 rounds of brown bread, 1} inches in diameter, 10 rounds of cooked ham, 1} inches in diameter, chutney, butter, frying- batter (see p. 882), frying-fat, fried parsley. Method.--Spread butter on all the rounds of brown bread, and add to them a layer of chutney. On the top of this place first the rounds of ham, and then the remainder of the bread and butter, pressing the whole lightly together. Now dip them into the prepared batter, and fry them in hot fat until golden-brown. Drain well, and serve gar- nished with fried p'arsley. Tlme.—-ro minutes. Average Cost, 9d. to rod. Sufficient for 4 or 5 persons. Seasonable at any time. 2879.——MINCED BEEF AND POACHED EGGS. (Fr.—Emincé de Boeuf aux (Eufs pochés.) Ingredients.—-} a lb. of underdone roast beef, 2 eggs, } of a pint of gravy, i an oz. of butter, 1} an oz. of flour, 1 finely-chopped small onion, } a teaspoonful of mushroom ketchup, Worcester sauce, or vinegar, toasted bread, salt and pepper. Method.—Cut the meat into small dice, melt the butter in a stewpan, fry the onion until lightly browned, sprinkle in the flour and brown slightly, then add the stock and boil for 2 or 3 minutes. Now put in the meat, ketchup, sauce or vinegar, season with salt and pepper, and let the pan stand where the contents will be kept hot without boiling for 10 or 15 minutes. Meanwhile poach the eggs and trim them to a round form; cut the toast into small triangular shapes. When ready to serve, turn the mince on to a hot dish, place the eggs on the top, and surround the base with the pieces of toast. Serve hot. Time.-2o minutes. Average Cost, 8d. Sufficient for 2 persons. Seasonable at any time. 288o.~—MUTTON AND TOMATOES. (Fr.— Mouton aux Tomates.) lngtedlents.-} a lb. of mutton, 3 tomatoes, 2 or 3 tablespoonfuls of brown breadcrumbs, {- of a pint of gravy, butter, salt and pepper. Method.—Cut the meat into thin slices; also slice the tomatoes. I 246 HOUSEHOLD MANAGEMENT Butter 9. baking-dish, put a layer of tomatoes at the bottom, cover lightly with breadcrumbs, sprinkle with salt and pepper, and place slices of meat on the top. Repeat until all is used, so contriving that the tomato forms the last layer, and pour in the gravy. Sprinkle the surface thickly with brown breadcrumbs, place a few bits of butter on the top, bake in a moderate oven for about i an hour, and serve. Tiara—About half an hour. Average Cost , 9d. Suflieient for 3 or 4 persons. Seasonable at any time. 288I.—-OMELET PLAIN. (Fr.--Omelette Naturel.) Ingredients.—-4 eggs, 2 tablespoonfuls of cream or milk, I} ozs. of butter, salt and pepper. Method—Beat the eggs just long enough to mix the yolks and whites well together, and add the cream and seasoning. Melt the butter in an omelet pan, and remove the scum as it rises. Pour in the mix' ture, stir with a fork until the eggs begin to set, then fold the sides towards the middle in an oblong form; or draw the mixture towards the handle of the pan, thus forming a half-moon shape. Turn over on to a hot dish, and serve quickly. Tlme.--5 minutes. Average Cost, from 8d. to rod. Sufficient for 2 persons. Seasonable at any time. Nola—Minced cooked ham, tongue, chicken, meat or fish may be mixed with the eggs, or if raw, fried in the butter before putting in the eggs. Such additions as sliced tomatoes, kidneys, etc., are folded inside the omelet when it is partially or completely cooked. 2882.—OMELET WITH HERBS. (F r. -- Omelette aux Fines Herbes.) Ingredients.--4 eggs, 3 tablespoonfuls of cream or milk, 1} a teaspoonful of finely-chopped parsley, } of a teaspoonful of finely-chopped shallot or onion, a pinch of mixed herbs, salt and pepper, 1}ozs. of butter. Method.—Beat the eggs until light, add the cream or milk, parsley. shallot and herbs, and season with salt and pepper. Melt the butter in an omelet pan, pour in the mixture, stir with a fork until the eggs are on the point of setting, then, with a spoon, draw it quickly towards the handle of the pan in the shape of a crescent. Turn over on to a hot dish, and serve as quickly as possible. Time.-5 minutes. Average Cost, 8d. to rod. Sufiicient for 2 persons. Seasonable at any time. 2883.——PAPRIKA KEDGEREE. (See Kedgeree, Pap- rika, No. 2873.) 2884.-~POLENTA. (See Italian Cookery.) BREAKFAST DISHES 1247 288 5.-—POTATO CHIPS. (F r.-—Pommes Chippes.) lngredients.—Potatoes, salt, frying-fat. Method.—Peel the potatoes, slice them thinly, wash them well in cold water, then drain and dry thoroughly. Fry them in a wire basket in very hot fat until sufficiently cooked, then remove them and re—heat the fat. Wait until the blue vapour arises from the fat, then replace the basket, and fry until the potatoes become crisp and lightly browned. Drain well, sprinkle with salt, and serve. Time.--15 minutes. 2886.—-POTATOES SAUTED. (F r.—Pommes Sautées.) lngredients.—5 or 6 cold boiled potatoes, 1 oz. of butter, '1- a tea- spoonful of finely-chopped parsley, salt and pepper. Method.—Cut the potatoes into } inch slices, and season them with salt and pepper. Heat the butter in a frying-pan, put in the potatoes, and fry them until lightly browned on both sides. Then turn on to a. hot dish, sprinkle with parsley, and serve. Time.--Ten minutes. Average Cost, zld. Sufficient for 2 or 3 per- sons. Seasonable at any time, 2887.-—POTATO STRAWS. (Fr.---Pommes Pailles.) lngredients.—Potatoes, salt, frying-fat. Method.—Peel the potatoes, slice them thinly, and cut the slices into fine strips. Wash them well in cold water, drain in a sieve, and dry thoroughly in a cloth. Fry them in a wire basket in smoking hot fat until crisp and golden-brown, then drain well, sprinkle lightly with salt, and serve. 2888.--RAMAKINS OF COLD CURRY. (F r. ---Ramaquins de Kari Froid.) lngredfents.-4 ozs. of cooked chickenhveal or rabbit, 1 tomato, 1 finely-chopped medium-sized mild onion, 1- of a pint of white stock, 1- of a pint of milk, } of a pint of cream, 1 oz. of butter, 1 level table- spoonful of curry-powder, 1 teaspoonful of flour, lemon-juice, salt, Krona pepper. Method.--Shred the meat finely, and pass the tomato through a hair sieve. Melt the butter in a stewpan, fry the onion without browning, then sprinkle in the curry-powder and flour, and cook slowly for about 5 minutes. Now add the stock and milk, season to taste, simmer gently until reduced to half the original quantity, then put in the tomato purée, lemon-juice and meat. Let the stewpan stand for 20 minutes where the contents will be kept just below simmering point, 124s HOUSEHOLD MANAGEMENT then turn into a basin, add more lemon-juice and seasoning if necese sary, and put the preparation aside until cold. When ready for use, whip the cream stifiiy, stir it lightly into the curry, and put the mixture into china or paper ramakin cases. Sprinkle with Krona pepper, and serve cold. Time.-Two hours. Avetage Cost, 11d. to Is. Id. Sufficient for 6 or 8 persons. Seasonable at any time. 2889.—RAMAKINS OF DRIED HADDOCK. (F r.——Ramaquins de Merluche fumée.) lngredients.-4 ozs. of smoked haddock, I oz. of butter, } an oz. of flour, 1- of a pint of milk, 2 eggs, panurette or browned breadcrumbs, salt and pepper, parsley. Method.—Pour boiling water over the fish, let it remain for 2 or 3 minutes, then free it from skin and bone, and chop it finely. Melt the butter in a stewpan, add first the flour and next the milk, and boil the mixture for 2 or 3 minutes, stirring meanwhile. Now put in the fish and the yolks of eggs, and season to taste. Whisk the whites to a stifi froth, stir them lightly in, put the mixture into well-buttered china or paper ramakin cases, sprinkle the surface with red panurette or browned breadcrumbs, and add 2 or 3 very small bits of butter. Bake in a moderately hot oven from 15 to 20 minutes, garnish with parsley, and serve hot. Time.--From 35 to 45 minutes. Average Cost, 9d. Sufficient for 6 ramakins. Seasonable at any time. 2890.--RICE CROQUETS. (See Recipe No. 1823.) 2891.--RISOLETTI. (See Italian Risoletti, No. 2976.) 2892.-—R0ES ON TOAST. (See Crofites of God’s Roe, No. 2747, Herring Roes, Crofites of, No. 2761, and Herring Roe Tit-Bits, No. 2763.) 2893.-SALMON AU GRATIN. lngredlents.—-Cooked salmon, fish sauce or white sauce, brown bread' crumbs, salt and pepper. Mamet—Separate the fish into large flakes, place them in a fireproof baking-tin, sprinkle them with salt and pepper, and barely cover with sauce. Add a thin layer of lightly-browned breadcrumbs, place 8 few small pieces of butter on the top, and bake in a moderately hot oven for a few minutes. Serve in the dish BREAKFAST DISHES 1249 Tlme.-From 8 to 10 minutes. Average Cost, salmon, rs. 3d. to 2s. 6d. per lb. Allow 1 lb. to 3 or 4 persons. Seasonable from February to October. 2894.--SALMON, FRIED. (A Jewish Recipe.) (F r.-—Tranches des Saumon Frits.) Ingredients.--2 slices of salmon about 11* inches thick, 1 egg, flour, salt and pepper, salad-oil. Method.--Wash the fish in cold water, dry it well, sprinkle both sides of each slice with salt, let them remain for i an hour, then fold them in a clean dry cloth, and press gently to remove all moisture. Season 2. good tablespoonful of flour with salt and pepper, coat the fish completely, and dip it into beaten egg. While this is being done, heat some salad-oil in a saute-pan or frying-pan, now put in the fish, and fry until well browned on both sides. Drain thoroughly and serve cold. ~ Time.—One hour. Average Cost, 2s. to 3s. Snfllefent for 4 persons. Seasonable from February to August. 2895.-—SALMON FRITTERS. (See Fillets of Salmon Fried in Batter, No. 2857.) 2896.—SALMON PIE. (Fr,--Péité de Saumon.) lngredfents.—-r lb. of cold salmon, 2 tablespoonfuls of mashed potatoes, 2 tablespoonfuls of white breadcrumbs, 2 tablespoonfuls of oiled butter, 2 eggs, *of a pint of milk (about), panurette or browned breadcrumbs, butter, salt and pepper. Method.—Free the fish from skin and bone, and chop it coarsely. Put it into a basin with the potato, white breadcrumbs, and oiled butter, season rather highly with salt and pepper, and stir in the eggs and as much milk as is needed to form the whole into a stiff batter. Have ready a well greased white china baking dish or a piedish, turn in the fish preparation, sprinkle the surface with red panurette or brown breadcrumbs, and add a few very small bits of butter. Bake in a moderate oven for about 1 hour, or until the mixture is set. Serve hot, or reheat at the time of serving. Times—l} hours. Average Cost. rod. to rs. Sufficient for 5 or 6 persons. Seasonable from February to September. 2897.—SALMON TIMBALES. (Fr.—Timbales de Saumon.) ' Ingredients-45 ozs. of cold salmon, 2 ozs. of breadcrumbs, } an oz. 0f butter (oiled), 1 large egg or 2 small ones, r tablespoonful of cream SS r250 HOUSEHOLD MANAGEMENT or milk, I, a teaspoonful of lemon-juice, mace, cayenne, parsley, § of a pint of Hollandaise sauce (see Sauces, No. 304). Method—Divide the fish into small flakes, add the butter, cream and yolk of egg gradually, working the fish meanwhile with a fork. Season to taste with salt and cayenne, add the lemon-juiée and a pinch of mace, and lastly the stiff-whisked white of egg. Have ready 6 well-buttered timbale or dariol moulds, fill them with the preparation, place them in a saute-pan, surround to half their depth with boiling water, and cook on the stove or in the oven for about 30 minuteS, or until the mixture is set. Then unmould, coat with the Hollandaise sauce, garnish with parsley, and serve. Timed—One hour. Average Cost, 9d. to rid. Sufficient for 5 or 6 persons. Seasonable, fresh salmon from February to September. From tinned salmon at any time. 2898.—SARDINES WITH PARMESAN. (Fr.—Sar- dines au Parmesan.) Ingredients.—-Sardines, 2 ozs. of grated Parmesan cheese, 4 ozs. of flour, 1 oz. of oiled butter, 2 egg, salt and pepper, cayenne, frying-fat. Krona pepper. Method—Mix the floUr, a dessertspoonful cf cheese, a saltspoonful of salt, and a good pinch of cayenne together, add the yolk of the egg and as much cold water as is needed to ferm a stiff paste. Knead well for at least 10 minutes, then put the paste aside in a cool place for at least I hour. Meanwhile remove the skin and tails from the sar' dines, take out the backbone and replace the two halves, then dip each sardine in- oiled butter and coat lightly with cheese. Roll the paste out as thinly as possible, and cut it into oblong strips just large enough to enclose a sardine. Moisten the edges of the paste with white of egg, place the sardines on one half, fold the other over, and pinch the edges together. Drop them into hot fat, fry until golden-brown» then drain well, sprinkle with grated cheese and Krona pepper, and serve. Tlme.-—TWO hours. Average Cost, Is. 6d. to 18. 9d. Sufficient forl or 6 persons. Seasonable at any time. 2899.—-SAUSAGES. (See Nos. 1049 and 1142.) 2900.—SAUSAGE CROQUETTES. (Croquettes de Saucisse.) ingredients.—I lb. of pork sausages, } a lb. of mashed potatoes, i an Oz. of butter, I whole egg, t yolk Of egg, ‘1 dessertspoonful of cueain or milk, breadcrumbs, frying-fat, salt, cayenne, nutmeg, fried P8518)” J BREAKFAST DISHES 1251 Methods-Prick the sausages, put them into boiling water, cook them for 10 minutes, and when cold remove the skins and cut them across in halves. Melt the butter in a stewpan, put in the mashed potato and cream, season well with salt and pepper, stir until hot, then add the yolk of egg and continue the cooking and stirring for about 5 minutes longer. Let the potato cool, then spread a thin layer over each piece of sausage; coat these with egg and breadcrumbs, fry in hot. fat until golden-brown, and erve garnished with fried parsley. Time-15 hours. Average Cost, 1s. 2d. Sufficient for 4 persons. Seasonable from September to April. 2901.—SAUTED KIDNEYS. (Fr.—-Rogn6ns Sautés.) Ingredients.—2 sheep’s or 1 pork kidney, 1 oz. of butter, 1 finely- chopped shallot or fine onion, } a teaspoonful of finely-chopped parsley, 3 01' 4 tablespoonfuls of good brown sauce, salt and pepper. Method.—Skin the‘ kidneys, cut them across into very thin Slices, and remove the core. Heat the butter in a saute-pan, fry the shallot until golden-brown, then put in the sliced kidneys and parsley, season with salt and pepper, and toss them over the fire for 5 or 6 minutes. Add the brown sauce, mix it well with the kidneys, and when thoroughly heated, serve. Time—~10 minutes, Average Cost, 8d. Sumcient for 2 persons. Seasonable at any time Nola.--For other recipes for cooking kidneys, see Chapters XVI. and XXI. 2902.—SAVOURY secs. lngredlents.—4 eggs, 4 rounds of buttered toast, 2 ozs. of finely» Chopped cooked ham, 1 teaspoonful of finely-chopped parsley, salt and pepper, Method.-Butter 4 small china ramakin cases or dariol moulds, and coat them thickly with ham and parsley, previously mixed together. Break an egg carefully into each case, and sprinkle them with salt and pepper. Bake or steam until firm, then turn them on to the prepared mast. and serve. Time.~10 to 15 minutes. Average Cost, 10d. Sufficient for 3 or 4 per- sons. Seasonable at any time. 29°3--'-Sl"lVOURY FRITTERS. lngredienWld meat of any description, 11185th Pout", “It and pepper, fryingbatter (see p. 882), frying-fat Method—This dish admits of man! minim“ thin slim °f veal and ham put together, underdone beef seasoned with ketchup or WQrcester sauce, or mutton with slice: Oi tomato: 3“ gmemuy fiked' 1252 HOUSEHOLD MANAGEMENT Whatever meat is used, it must be cut into rounds from I} to 1} inches in diameter. Season the potato liberally with salt and pepper, and stir it over the fire, adding a little milk gradually until it becomes sufficiently moist to be easily spread. Cover both sides of the pre' pared rounds with potato, smoothing it with a hot wet knife. Dip the rounds in batter (or coat them with egg and breadcrumbs if pre' ferred), and frythem in hot fat. If available, use a deep pan of fat for the purpose ,- if not, by having a fairly deep layer of fat, and exer- cising a little care, the fritters may be nicely cooked in a frying-pan. Time.—Half an hour. Average Cost, 6d. to 8d. Allow 2 or 3 for each person. Seasonable at any time. 2904.—SAVOURY FRITTERS. (Another Method.) Ingredients—4 ozs. of flour, 3 ozs. of butter, 2 whole eggs, I yolk of egg, 1} gills 0‘. water, 2 tablespoonfuls of tongue, ham or chicken cut into small dice, 4 button mushrooms cut into dice, nutmeg, salt and Pepper. Parsley. frying-fat- Method.--Put the water and butter into a small stewpan; when boiling, stir in the flour and work vigorously over the fire until the paste leaves the sides of the stewpan. Let it cool slightly, then beat in the eggs, adding each one separately. Season well with salt, pepper and nutmeg, stir in the dice or meat and mushrooms. and spread the preparation on a slab or large dish forming a squarfl about i an inch in thickness. \Vhen cold, out into small squares about 1} inches in diameter, fry the squares in hot fat until crisp and brown, drain well, and serve garnished with crisply-fried parsley, If liked, tomato, piquante or other suitable sauce may accompany this dish. Time.--Two hours. Average Cost, rod. to 18. persons. Seasonable at any time. Sufiielent for 6 or] 2905.—SAVOURY MACARONI. Ingredients.-4 ozs. of macaroni, I tablespoonful of grated cheese. I teaspoonful of anchovy essence, 1» of a pint of white sauce (see Sauces, No. 222), 2 or 3 tablespoonfuls of cream, cayenne, salt and pepper. Method.—Break the macaroni into short pieces, throw them into rapidly—boiling salted water, boil for 20 minutes, or until tender, and drain well. Have the sauce ready. add the macaroni, cheese, cream. anchovy essence, cayenne, salt and pepper to taste. Mix well, then turn into china coquilles or ramakin cases, bake in a moderately hoi oven until the surface is well browned, and serve hot. Tlme.--3o to 40 minutes. Average Cost, 6d. to 7d. Sufficient for 4 coquilles or 8 ramakins Seasonable at any time. L BREAKFAST DISHES 1253 2906.—SAVOURY MEAT TOAST? Ingredients.—2 tablespoonfuls of finely-chopped cold meat, of any description, 2 tablespoonfuls of gravy or milk, 1 egg, 2 rounds of buttered toast, 4} an 02. of butter, salt and pepper. Method.--Warm the butter and meat in a stewpan, beat the egg slightly, add the gravy or milk, season to taste, pour the mixture intO the stewpan, and stir until the egg begins to set. Have the toast ready, trim the edges, spread on the preparation, and serve. The above may be varied by the addition of parsley, onion, herbs or ketchup. Worcester sauce, etc. Time.—15 minutes. Average Cost, 6d. to 8d. Sufilcient for r or 2 persons. Seasonable at any time. ’ 2907.-SAVOURY MINCE CROOSTADES. Ingredients.—3 pork sausages, 2 slices of streaky bacon, 6 coarsely- chopped button mushrooms, 3 tablespoonfuls of brown or tomato sauce (sea Sauces), } a teaspoonful of finely-chopped parsley, milk, I egg, breadcrumbs, frying-fat, salt and pepper, fried parsley. Method.--Place the bacon in a hot frying-pan, and fry until rather crisp; prick the sausages, and fry them in the bacon fat. When cool, cut both into small dice, first removing the skins of the sausages, put them with the sauce, mushrooms, and parsley into a stewpan, season to taste, and re-heat. To make the crotistades, cut 1 inch slices from a stale loaf, stamp out 6 round or oval shapes, and scoop out the inside, forming a hollow to hold the mince. Now dip them in milk, let them become moistened without being sodden, then coat them with egg and breadcrumbs, and fry in hot fat until nicely browned. Have the mince ready, fill the cases, garnish with fried parsley, and serve. Time.-r hour. Average Cost, rs. Sufficient for 6 persons. Seasouable from September to April. 2908.—SCOTCH EGGS. (Fr.—(Eufs a l’Ecossaise.) Ingredients.--3 hard-boiled eggs, } a lb. of sausages, I raw egg, bread- crumbs, frying-fat, fried parsley, 6 croutes of fried bread. Method.-Skin the sausages, mix them together, and divide into 3 equal parts. Shell the eggs, enclose them in the sausage meat, coat with egg and breadcrumbs, and fry in hot fat, which should be sufliciently deep to cover them. Drain well, cut them in halves, dish them on the crofites, and serve garnished with parsley. Tomato sauce frequently accompanies this dish. Time.—Half an hour Average Cost, 18. to rs. 3d. 0r 4 persons. Seasonabfe at any time. Sufficient for 3 1254 HOUSEHOLD MANAGEMENT 2909.—SCRA1;IBLED EGGS. (Fr.—--CEufs Brou— illés. Ingredients.—4 eggs, 2 slices of buttered toast, 1 oz. of butter, 2 tablespoonfuls of cream or milk, salt and pepper, chopped Parsley. Method.——If liked, round, oval, or triangular crofites of toasted bread may be used, but for ordinary purposes each slice of toast may be trimmed and cut into quarters. Beat the eggs slightly, season them with salt and pepper add the cream or Lmilk, and pour the mixture into 6» stewpan, in Wthh the butter should have been previously melted Stir over the fire until the eggs begin to set, then pile on the toast, sprinkle with parsley, and serve. Tlme.--ro minutes. Average Cost, rod. to ts. rd. Sufficient for 4 persons. Seasonable at any time. 2910.—$CRAMBLED EGGS WITH MUSHROOMS- (Fr.——(Eufs Brouillés aux Champignons.) Ingredients.--4 eggs, 6 button mushrooms (preferably fresh ones). 1 oz. of butter,, 2 tablespoonfuls of cream or milk, 2 slices of buttered toast, salt and pepper. Method.—Prepare the mushrooms, cut them into small dice, and fry lightly in the butter. Meanwhile trim the toast and divide each slice into 4 squares. Beat the eggs slightly, season them with salt and pepper, add the cream, and pour the mixture into the stewpan. Stir over the fire until the eggs begin to set , then pile the preparation on the toast, and serve as hot as possible. Tlme.--10 minutes. Average Cost, 18. to 1s. 3d. Sulllclent for 4 persons. Seasonable at any time. 291:.—-SCRAMBLED EGGS AND HAM. (Fr.-—(Euf$ Brouillés au Jambon.) Ingredients.—-—2 tablespoonfuls of finely-chopped ham, 2 eggs, 1 oz. of butter, 1 tablespoonful of milk, salt and pepper, 2 rounds of buttered toast. Method.-—Melt the butter in a stewpan, put in the ham and let it heat gradually in the butter. Beat the eggs, add. the milk, season to taste, pour it into the stewpan, and stir until the eggs begin to set. Have the hot toast ready, pile the preparation lightly upon it, and serve at once. Tongue or Other kinds of meat may be substituted for the ham. Tlme.--15 minutes. Average Cost, 8d. Sufllcient for z or 3 persons. Seasonable at any time. BREAKFAST DISHES 1255 2912.~SPICED SALMON. (Fr.---Saumon fipicé.) Ingredients-40 a or 3 lbs. of cooked salmon, allow I pint of the liquor in which it was boiled, & of a pint of good malt vinegar, 1 oz. of butter, 2 bay-leaves, 12 white peppercorns, 12 allspice, 4 cloves, a blade of mace, 1} a teaspoonful of salt. Method.-The cold remains of boiled salmon may be utilised for this dish. As soon as it leaves the table, remove as many bones as possible, and trim and press it into a compact shape. Meanwhile the marinade should have been prepared by simmering together for 1 hour the above- named quantities of liquor, vinegar and spice. When cold, strain it over the fish, which, if not completely immersed, should be turned once during the 12 hours that must elapse before the salmon is ready for use. Mayonnaise sauce or a good salad dressing should accompany this dish when served. Times-M4 hours. Average Cost,sa1mon from 18. 3d. to 3s. 6d. per lb. Allow 1 1b. for 4 persons. Seasonable irom February to August. 2913.--SPRATS FRIED IN BATTER. (Fr.-Melettes frites.) ingredients—1 1b. of sprats, i teaspoonful of finely-chopped parsley, } of a teaspoonful of finely-chopped shallot or onion, } of a teaspoonful 0f powdered mixed herbs, 1- of a teaspoonful of grated lemon rind, frying-batter (see p. 882), salad-oil or clarified fat, parsley, salt and Pepper- Method.—-—Wipe or wash the fish, and if liked, cut ofi the heads and tails, but do not open them. Make the batter as directed, add to it the parsley, Shallot, herbs, lemon-rind, and a good seasoning of pepper, dip in the sprats, taking care to coat them completely, and fry them in hot oil or fat in a frying-pan until nicely browned. Drain well, and serve gar- nished with fried parsley. Tlme.-~ Half an hour. Average Cost, 7d. or 8d. Bumclent for 3 or 4 P6130118. Seasonable from November to April. 2914.-~-- STUFFED HERRINGS WITH MUSTARD BUTTER. Ingredients.--4 fresh herrings, 1} tablespbonfuls of white breadcrumbs, 1 tablespooniul of oiled butter, 1 teaspoonful of anchovy essence or Paste, i a. saltspoonful of finely-chopped shallot or onion, salt and PQPPer- For the mustard butter: 1 oz. of butter, Q a teaspoonful of dry mustard, I teaspoonful of lemon-juice. Method—Mi): the butter, mustard and lemon-juice on a plate, form the mixture into a pat, and put it aside in a cool place until firm. Wash and dry the herrings, remove the heads, split them open and take away 1256 HOUSEHOLD MANAGEMENT the backbone. Put the roes into boiling water, cook gently for 10 or I5 minutes, then chop them coarsely. Mix with them the bread- crumbs, butter, anchovy essence, and shallot, season rather highly with salt and pepper, and stufi the herrings with the preparation- Close them in their natural form, brush them over with warm butteri- and bake them for about 20 minutes in a moderate oven. Place a pat of mustard butter on the top of each herring, and serves Times-L40 minutes. Average Cost, 6d. Or 7d. Sumelent for 3 or 4 persons. Seasonable from July to February. 2915.-—TINNED MEAT. (See Chapter XXVIIi,) 2916.—T0MATO SAUSAGES. Ingredients.--§ a pint of tomato puree, 5} a. pint of well-cooked rice. } a pint of breadcrumbs, I tablespoonful of finely-chopped onion, 1 teaspoonful of powdered mixed herbs, salt and pepper, sausage skins- Method.--When using fresh tomatoes, squeeze out the greater part of the juice, add it to the water in which the rice is cooked, and pass the tomato pulp through a fine sieve. Mix the rice, breadcrumbs, tomato puree, onion, herbs, and a good seasoning of salt and pepper, well together, press the mixture lightly into the skins, and fry in hot fat or butter until well-browned. Time.-—4o minutes. Average Cost, Is. to 1s. 6d. Sufileient for 1;- lbs- Seasonable at any time. 2917.-—TRUFFLES, ITALIAN STYLE. (Fm—Truths a l’Italienne.) Ingredients.—Fresh truffles, salad oil, lemon juice, finely-chopped parsley, finely-chopped shallot, pepper and salt. Method.—Scrub, wash, peel and slice the truffles, and place them in a well-buttered gratin dish. Sprinkle them lightly with parsley, shallot. salt and pepper, moisten them with salad Oil, and cover closely. Bake gently from 25 to 30 minutes, then sprinkle lightly with lemon juice, and serve in the dish. Time.--About 1 hour. Average Cost, uncertain, usually from we. to 12s. per lb. Allow } 3. lb. for 5 or 6 persons. Seasonable all the year. 29 I 8.-—WAFFLES. (F r.—-Gauffres.) “gredients.—i a lb. of flour, 1} ozs. of butter melted, I} ozs. of castor sugar, 2 yolks of eggs, I white of egg. } a pint of cream, 1» of a pint of milk. CARVING No. 1. I i-rgwgflmq I my” “My _ l I V1 "h if 51 e: 22:12er 'bilikl‘lflll;k;f(llll6?: to ‘ot the crab. When cutting :hzayi 2:1; esisfiz 3; one - ' m“ "10 point of the knife along the 10"“ line. The lower part 0 p a . CHI a“- y S 5* 8r CARVING No. 2. How to split and dress a lobster for table. 84 BREAKFAST DISHES 1257 Method.--Mix the flour, sugar, butter and eggs together until smooth, add the cream and milk, and beat well. Heat the waffle-irons, grease carefully with oiled butter, using a feather for the purpose, and pour about 2 tablespoonfuls of the preparation into each division. Bake each side from 2 to 3 minutes, or until lightly browned, and serve sprinkled with sugar. Tlme.—About 20 minutes. Average Cost, 1s. 3d; to 1s. 6d. Sumclent for 6 or 7 persons. Seasonable at any time. 2919.-—WAFFLES, AMERICAN. Ingredients.-r breakfastcupful of well-boiled rice, 2 eggs, 2 table- spoonfuls of milky 2 tablespoonfuls of flour, butter. Method.--The rice must be very dry and soft. Add to it the flour, eggs, and milk. and beat well. When nearly cold, bake as directed in the preceding recipe, spread liberally with butter, and serve hot. Tiara—About 20 minutes. Average Cost, 6d. to 7d. Sumclent for 4 Or 5 persons. Seasonable at any time. 2920.——WAFFLES, FRENCH. Ingredients—4} ozs. of fine flour, 2 tablespoonfuls of castor sugar, I tablespoonful of noyeau, a few drops of vanilla essence, } a pint of cream, 4 eggs. Method.-Mix the flour, sugar, yolks of eggs, noyeau, and vanilla essence well together, add the cream, and lastly the stifliy-whisked Whites of eggs. Cook as directed (see Waffles), and serve at once. 'l'lme.--About 20 minutes. Average Cost, ts. 6d. to zs. Sumelent for 6 or 7 persons. Seasonable at any time. THE ART OF CARVING AT TABLE. CHAPTER XXXIX Instructions for Carving Fish, Meat, Poultry and Game. IT is to be feared that carving is an art to a great extent neglected in this country. This is a curious fact when considered in. connexion with the great growth in the cult of the cuisine in England of late years, yet the conscientious historian of the habits of our times is com- pelled willy nilly to make the admission. It must be admitted that the modern fashion of serving d la Russe has to a large extent relieved the host and hostess from carving at dinner, but the art is still required at breakfasts. luncheons, and, quiet family repasts. The real troublF is that the Englishman does not take the matter sufficiently serioule -1-passes it over as a mere mechanical and considerably boring accpm' paniment to a Ineal. This constitutes a grave error. Tp carve, well is a, graceful combination of science with art, and your true carve? would carve symmetrically as well as economically even were he put in the position of dividing a sucking-pig between two. Considering how important and useful an accomplishment it is, one is astounded that more people do not make an effort to carve at least passably- The explanation, perhaps, lies in the fact that carving holds a place among those arts which every man is convinced he can practise better and more scientifically than any one else in the world ! How often, too, does one come across the man who grumbles at the cook when the real fault lies with him who cut the food ! The greater number of those who dine in a first-rate restaurant and are pleased to pose as gourmets never in this respect appear willing to learn by ear perience or example, but quietly turn to their neighbour, and discuss the latest news, the weather, and their personal affairs, while the maz'tre d’hdtel is giving an example of an art the acquisition of which has cost him the study of a lifetime and contains perhaps the secret of a great gastronomic success. Without doubt the first carver of recent times was the late M. Joseph -—proprietor of the Restaurant Marivaux, in Paris, and sometimt director of the Savoy Restaurant, London. 1268 CARVING No. 3. 1. Sole. 2. Cod. 3. Plaice. Q Cit N00 40 I. Turbot 2. Mackerel. 3. Salmon. 8.6 THE ART OF CARVING AT TABLE 1259 In his own restaurant every aid was given to obtain efiecti the orchestra stopped dead, and taking his stand at the head of the room, the master sliced off joints, One after the other, with vigorous single cuts, holding the bird on a fork in his left hand. Lieut.-Col. N ewnham Davis, in his Dinners and Diners gives an admirable idea of the effect produced by Joseph’s rarving when he says 2 “ In an irreverent moment: I was reminded of the Chinese torture of the Ling Chi, in Which the executioner slashes at his victim without hitting a vital Part in the first fifty cuts, as I watched Joseph calmly, solemnly, with absolute exactitude, cutting a duck to pieces with a long, thin knife." It need hardly be here remarked that the ordinary amateur cannot be expected to attain the pre-eminence of a Joseph or a Ritz, but all Will be well advised to learn at least how to carve some of the simpler dishes of everyday appearance in the average British house- hold. Truly the case of the man who is entirer ignorant of carving is parlous. We have all seen him, ofl’ering in an emergency to assist his hostess, and trying by mere physical force to overcome his lack of skill ; with red face and perspiring forehead he hacks and tugs at the dish in front of him, and at every attempt the veins stand out more Prominently in his head, while the face of his hostess grows graver each moment as she begins to realize the appalling fact that the dish Will not go round. Hopelessly at sea, he shamefully mangles and hacks the joint or bird before him, serving slices ragged and torn, and accomplishing even this result so slowly that the dish is cold long before he has finished. And all this time his agony—especially if he be of a nervous temperament—is terrible to contemplate, and the incon~ venience to those who witness it distressing in the extreme. Besides this disadvantage of the more material kind, a bad carver is handicapped in the conversation of the table, in which he plays, or 'should play, an important part, for the post of carver has come to involve considerable social obligations, and implies that its holder should to some extent preside over the feast. Charles Lamb, in " Cap- tain Jackson,” has given us an example of the carver who, even though he had nothing or next 'to nothing to carve, yet contrived to make a meal—however slender—pleasant. “ ‘ Let us live while we can,‘ methinks I hear the open-hearted treature exclaim ; ' While we have, let us not want ' t ‘ Here is plenty left ' ; " Want for nothing ’—-with many more such hospitable sayings, the spurs of appetite, and old concomitants of smoking boards and feast-oppressed chargers. Then sliding a slender ratio of Single Gloucester upon his wife's plate, or the daughter‘s, he would convey the remnant rind to his Own, with a merry quirk of ‘ The nearer the bone,’ etc., and declaring that he uni- versally preferred the outside. . . . None but his guest or guests dreamed of tasting flesh luxuries at night—-the fragments were one bosPin'bus sacra. But of one thing or another there was always enough, 1260 HOUSEHOLD MANAGEMENT and leavings, only he would sometimes finish the remainder crust, t6 show that he wished no savings.” And who will say that he was not a good carver in the truest, fullest sense of the word ? Would that more would imitate him! The advantages of good carving are many, the chiefest being the ability to derive the best possible flavour from a dish, and at the same time to dispose of it in an economical manner. Your true artist cuts in such a way that every piece which he serves is sightly and palatable and does not contain a disprOportionately large amount of fat. He has, too, a knowledge of the natural construction of various joints—a knowledge indispensable to all who wish to attain any pro- ficiencyinthe art—and ensures that only the choicest cutswill be served. The gourmet of to-day is too complex in his tastes, mixing many flavours and so losing the true significance of each, and it is therefore of the highest importance to avoid giving any one person two difier- ently flavoured slices of the same joint. Many people find it very difiicult to learn to carve, but as a rule if is because they do not begin at the beginning. They try to cut up a bird without any idea of its anatomy, and to cut slices of meat without knowing how the grain goes or where to find the joints, if any, and they therefore cannot succeed. In the succeeding pages will be found full directions for carving fish, meat, poultry and game and accom' panying illustrations to help out the instructions. A careful study of the same will prevent any one from making any grave error ; but at the same timc, as practice alone makes perfect, they should take all the opportunities of carving that come in their way, and when they sen a good carver should watch his or her operations and take a lesson therefrom. The sharpness of the knife is, of course, an important consideration, and it is well to have some idea of how to use a steel, though the opera- tion is one rather for the workshop than the dinner-table, and should be performed before the meal by a servant ; still, even servants are not perfect, so the would-be carver must be prepared for emergencies When carving a slice of meat, after the first incision has been made, the angle at which the knife is held must never be altered, or a jagged slice will be obtained. When the way to control the knife has been mastered, the keystone to successful carving has been acquired. The out should be direct, sharp, and incisive. A saw-like action should never enter into the operation. Generally speaking, the knife should be held firmly, but it cuts best when applied lightly, and less gravy is squeezed from the meat when the pressure is slight. By using the point of the knife lightly as 9' wedge, and the fork as a lever, even a big turkey or goose may be easily ’ jointed, provided the carver is aware exactly how the joint is situated and held together. Every assistance should be given the carver by providing him with a thin sharp-bladed knife of suitable size, and by THE ART OF CARVING AT TABLE 1261 serving whatever is to be carved on a dish large enough to allow the joint or bird to be turned to the most convenient position for the pur- pose. The dish should also afford space for carved portions, for an expert carver will, with a few strokes of the knife disjoint a bird, and usually prefers to do so before beginning to serve any part of it. Carv- ing is always more easily and pleasantly performed when the dish con- tains neither gravy nor garnish. A steel knife and fork should never be used for fish, because contact With this metal is apt to spoil its flavour, particularly with certain choice varieties which owe their excellence almost entirely to a delicate characteristic flavour that may be easily destroyed or overpowered. A silver or plated slice and fork should be provided for carving and serving it. When serving fish be careful not to break the flakes, which ought to be served as entire as possible, though short grained fish, such as salmon, should be cut lengthwise. The carving of loins‘ and necks of either veal, mutton, or lamb must in some measure be determined by the size of the joints, but if the butcher has separated the chine bone into narrow divisions, the carver should have no difficulty in cutting suitable portions. He can then cut between the bones, and each bone with meat attached should be of a convenient size for serving. Some joints, such as the undercut of a sirloin of beef, or the knuckle end of a leg of mutton are best when eaten hot; others are equally good either hot or cold, but sometimes by using only one particular part the joint may present a better appearance when served cold. Thus, if the under side of either a shoulder or leg of mutton is cut with- out encroaching on the upper surface, when the joint is turned over it will have almost the appearance of an uncut one. Moreover, multi- plied cut surfaces provide means of escape for the juices of the meat, and as a natural consequence leave a dry and flavourless cold joint. Meat should always be cut across the grain, the one exception to the rule being the saddle of mutton, which is nearly always carved at right angles to the rib bones, in slices running parallel with the fibres of grain of the meat. When the joint or bird is stufied a little of the forcemeat should be served with each portion, and the same rule applies to the watercress used to garnish birds and the toast upon which many small birds are dished. The gravy may be poured over brown meats, but it should always be put at the side of chicken, veal and white meats. Ham and beef should be carved into very thin slices, and mutton and pork into fairly thick ones. Joints that have to be carved should be served on dishes without any gravy or dressing. 292L—TO SHARPEN THE CARVING KNIFE. Hold the steel in the left hand, which should be on a level with the elbow, pointing the steel towards the right shoulder, and hold 1262 HOUSEHOLD MANAGEMENT the knife, almost perpendicularly, in the right hand. Place the hilt of the knife’s edge at the top of the steel, and draw the blade down'l wards the whole length of both steel and knife, first on one side and then on the other-~i.e., so that the point of the knife finishes at the hilt of the steel. The blade should be almost flat on the steel, with the back slightly raised but with only the edge touching it. Fish. 2922.--COD. (Carving Illustration No. 3, Fig. 2.) Cut in fairly thick slices through to the centre bone and detach just above it. Nata—Oi this fish, the parts about the backbone and shoulders are the firmest, and most esteemed by Connoisseurs. The sound, which lines the fish beneath the backbone, is considered a delicacy, as are also the gelatinous pam about the head and neck. 2923.—~—CRAB, TO DRESS. (Carving Illustration No 1.) Lay the crab upon its back, and insert the fingers between the shell and the fish. Using the thumbs as levers, push the body away from the shell (Fig. 1). Break ofi the claws, remove the poisonous “ fingers,” from the body of the fish, cut away the sides Of the “back ” shell, and dress the crab in this part, without disturbing the contents. The “ fingers " usually adhere to the belly of the crab. When cutting away the sides of the shell, run the knife along the joint line, which is easily discernible. To demonstrate this, the picture only shows one side cut away (Fig. 2). 2924.--EE1. AND ALL FLAT FISH. The thick part or the eel is reckoned the best ; and this holds good of all flat fish. ' 292 5.—-LOBSTER, T0 DRESS. (Carving Illustration No. 2.) Insert the knife at the tentre of the back, and cut through towards the tail (Fig. t). Then turn the lobster round and Cut through towards the nose (Fig. 2.) If this end is out first the shell invariably breaks Now remove the “ brains " (Fig. 3). Those are usually of a greenislI colour and are found on either side of the lobster. Crack the claw! with a hammer and arrange the fish on a dish, garnishing with fresh parsley. The tail of the lobster is the prime part and next to that the claws. 2926.—MAC KEREL. (Carving Illustration No. 4, Fig. 2.) First cut along the backbone of the fish. Then insert the fish~knif8 at this part and cut through, separating the upper halt of the fish which CARVING No. 5. . 2. Sirloin of Beef (Fillet). 3. Round of Beef. 8 SIlHlle CARVING No. 6. (7." V l "(111% t_ .1..- H" v:I'. unuuutm“ “ I. Calf’s Head, 2. Aitchbone of Beef, 3. Ham. 88 THE ART OF CARVING AT TABLE 1263 may be divided ; when the fish is of moderate size serve for two help- ings only. Next remove the backbone, tail and head, and divide the lower half in the same way. 2927.—SALMON. (Carving Illustration No. 4, Fig. 3.) First run the knife down the centre of the back and along the whole length of the fish. Then cut downwards from the backbone to the middle of the fish, out through the centre and remove the piece from the back. Next cut the lower part of the fish in the same manner. A slice of the thick part should always be accompanied by a smaller piece of the thin from the belly, where lies the fat of the fish. Nata—Many persons, in carving salmon, make the mistake of slicing the thick part of this fish in the direction opposite to that we have shown, and thus, by the breaking of the flakes, the beauty of its appearance is destroyed. 2928.—SOLE, BOILED OR FRIED. (Carving Illus. tration No. 3, Fig. I.) The usual way of helping this fish is to cut it quite through, bone and all, distributing it in nice and not too large pieces. The guests should be asked which part they prefer. The middle part is generally thought better than either head or tail. The head should be cut off, not laid on a guest’s plate. In helping filleted soles, one fillet is given to each person. 2929.-—PLAICE. (Carving Illustration N o. 3, Fig. 3.) First run the knife down the centre of the fish. Then out down- wards (only through to the bone) and remove portions in the manner shown in the illustration. Next take away the backbone and head of the fish, and treat the lower half in the same way. 293o.-—TURBOT. (Carving Illustration N0, 4, Fig. 1.“) First run the fish-slice down the thickest part of the fish, quite through to the bone, and then cut slices towards the sides of the fish and up- wards as shown in the engraving. When the carver has removed all the meat from the upper side of the fish, the backbone should be raised, and the under side helped as the upper. Nola—The thick parts of the middle of the back are the best Slices in 8- turbot ; and the rich gelatinous skin covering the fish, as well as a little of the thick part of the fins, are dainty morsels, and small portions should be placed on each plate 2931.—BRILL AND JOHN DORY. These are carved in the same manner as a turbot. Of the latter the head is the best part. 1264 HOUSEHOLD MANAGEMENT 2932.-—-WHITING, HADDOCK, ETC. Whiting, pike, haddock and similar fish, when of sufliciently large size, may be carved in slices from each side of the backbone in the same manner as salmon; each fish serving for four or more slices. When small, they may be cut through, bone and all, and helped in nice pieces. A small whiting is served whole ; a middle-sized fish in two pieces. Beef. 2933.—AITCHBONE 0F BEEF. (Carving Illustra- tion No. 6, Fig. 2.) A boiled aitchbone of beef is a very simple joint to carve, as will be seen on reference to the illustration which clearly shows how this should be treated. Cut nice thin slices. 2934.—-BRISKET OF BEEF. But little description is necessary to show how a boiled brisket of beef is carved. The point to be observed is that the joint should be cut evenly and firmly quite across the bones, in slices the whole width of the joint, so that on its re-appearance at table it should not have a jagged and untidy look. 29 3 5.—BEEF TONGUE. Cut nearly through across the tongue at the thick part and then serve a fairly thick slice. The carving may be continued in this way towards the point until the best portions of the upper side are served- The fat which lies about the root of the tongue can be served by turning it over. 2936.--RIBS 0F BEEF. (Carving Illustration No. 5, Fig. I.) This dish resembles the sirloin, except that it has no fillet or under- cut. The mode of carving is similar to that of the upper cut of the sirloin, viz., cut in slices ofi the sides, starting at the thick end and through to the other, as shown in Carving Illustration No. 5, Fig. 1- This joint will be the more easily cut if before commencing to carve it into slices the knife is inserted immediately between the bone and the meat. 2937.-—SIRLOIN 0F BEEF. (Carving Illustration N0- 5, Figs. I and 2.) This dish is served difi’erently at various tables, some preferring it to come to table with the fillet, or, as it is usually called, the undercut, uppermost (m Fig. 2). The reverse way. as shown in the first illustra' THE ART OF CARVING AT TABLE 1265 tion, is that most usually adopted. Still the undercut is one of the primest parts of beef and is best eaten when hot ; consequently, the carver himself may raise the joint, and cut some fairly thick slices out of the under side, in. the manner shown in Fig. 2. The upper part of the sirloin should be cut in the direction that the knife is travelling in Fig. I, and care should be taken to carve it evenly and in thin slices. In carving this joint, the knife should be first inserted just above the bone at the bottom, and run sharply along between the bone and meat, and also to divide the meat from the bone in the same way at the side of the joint. The slices will then come away more readily, 2938.“R0UND 0F BEEF. (Carving Illustration No. 5, Fig. 3.) A round of beef, or ribs rolled, are not so easily carved as some joints, and to manage properly, a thin-bladed and very sharp knife is necessary. Off the outside of the joint, at its top, a thick slice should first be cut, so as to leave the surface smooth ; then thin and even slices should be carved as shown in the illustration. Veal. 2939.-—BREAST OF VEAL. The breast of veal consists of two parts—the rib-bones and the gristly brisket. These two parts should first be separated by sharply passing the knife through the centre of the joint; when they are entirely divided, the rib-bones should each be detached separately and served. The brisket can be helped by cutting pieces from the centre part of the joint. The carver should ask the guests whether they have a preference for the brisket or ribs. 294o.—-FILLET OF VEAL. The carving of this joint is similar to that of a round of beef. Slices, not too thick, are cut ; and the only point to be careful about is, that the veal be evenly carved. Between the flap and the meat the stufiing is inserted, and a small portion of this should be served to every guest. The persons whom the host wishes most to honour should be asked if they like the brown outside slice, as this, by many, is exceed- ;ngly relished. 294r.-KNUCKLE 0F VEAL. This is carved in the same manner as leg of mutton. (See illustration No. 7, Fig. I) which sufficiently indicates the direction which should be given to the knife. The best slices are those from the thickest part at the knuckle, that is the part where the fork is shown in the illustra~ olh 1266 HOUSEHOLD MANAGEMENT I 2942.—LOIN 0F VEAL. As is the case with a loin of mutton, the careful jointing of a loin of veal is more than half the battle in carving it. The butcher should be warned to carefully attend to this, 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 bones. When jointing is properly performed. there is little difficulty in carrying the knife across and separating each chop. To each guest should be given a piece of the kidney and kidney- fat, which lie underneath, and are considered great delicacies. 2943.--—CALF’S HEAD. (Carving Illustration No, 6, Fig. 1.) A calf’s head is nearly always boned before serving, and is then cut into slices like My other boned and rolled joint, but the illustration shows the method of carving when the bones have not been removed. Cut strips from the ear to the nose ; with each of these should be helped a piece of what is called the throat sweetbread, cut in semi-circular form from the throat part. The eye, and the flesh round, are favourite morsels with many, and should be given to those at the table who are known to be the greatest connoisseurs. The jawbone being removed. there will then be found some nice lean; and the palate, which is reckoned by some a tit-bit, her, under the head, On a separate dish there is always served the tongue and brains, and each guest should be asked to take some of these. Mutton and Lamb. 2944.-—FORE-QUARTER OF LAMB. (Carving Illus~ tration No. 8, Figs. 2 and 3.) In carving a fore-quarter of lamb, the separation of the shoulder from the breast is the first point to be attended to ; this is done in the manner shown in Fig. 2, and then, by“ raising with a little force the shoulder, into which the fork should be firmly fixed, it will come away with just a little more exercise of the knife. In dividing the shoulder and breast the carver should take care not to cut away too much of the meat from the latter, as that would rather spoil its appearance when the shoulder is removed. Unless the whole of the quarter is t0 be cut up, the shoulder should be transfered to another dish and put aside to be served cold. The joint is then ready to be seryed to the guests ; cutlets are carved from the ribs in the manner shown in Fig. 3, and the shoulder is carved in the usual manner. (See illustration No- 7, Figs. 2 and 3). When the shoulder is being used, the carver may ask those at the table which parts they prefer, ribs, brisket, or a piece of shoulder, or he may serve a piece of shoulder and a cutlet in each portion. CARVING No. 7. ‘ ‘ h v_ . V o I _'~ 2. Shoulder of Mutton. 3. Shoulder of Mutton, CARVING No. 8. ‘ 1 v 7 l'f‘: l. Saddle of Mutton. 2. Forequartcr of Lamb. 3- Forequarter of Lamb' ‘s.- P-v- - 90 THE ART OF CARVING AT TABLE 1267 294 5.--LEG 0F MUTTON. (Carving Illustration No. 7, Flg. r.) This joint is almost invariably carved in the manner shown in the engraving. The carving of it is not very difficult ; the knife should be carried sharply down, and slices taken from either side, as the guests may desire, some liking the knuckle-end as Well done, and others pre- ferring the more 11 derdone part. The fat should be sought near the bottom corner of t e thick end. 2946.--~LOIN 0F MUTTON. There is one point in connection with carving a loin of mutton which is necessary with all other similar joints; that is, that it should be thoroughly well jointed by the butcher. This task is frequently im- perfectly performed; therefore it is advisable to examine the loin before cooking it, and carefully joint any part that has been neglected. The knife should be inserted in the thick side of the joint, and after feeling a way between the bones, it should be carried sharply through, separating each chop in the same manner. As there are some people who prefer the outside cut, while others do not like it, they should be questioned as to their choice. 2947.--SADDLE OF MUTTON. (Carving Illustration No. 8, Fig. I.) In order of excellence the saddle of mutton may be said to rank first. It consists of turo loins connected by the spinal bone. The method adopted in carving this joint is, contrary to the general rule of cutting meat, across the grain : in this ease, the meat is carved across the ribs, in slices running parallel with the backbone and the fibres or grain of the meat. The illustration clearly shows what is meant. Each long slice should be cut across into two or three pieces, according to its length ; and with each portion is usually served a small piece of fat cut from the bottom of the ribs where the joint rests on the dish, and some good gravy. Red currant jelly is served separately. 2948.~—SHOULDER 0F MUTTON. (Carving Illus- tration No. 7, Figs. 2 and 3.) The joint should be raised from the dish and as many slices cut away as can be taken in the manner shown in Fig. 2; afterwards the meat lying on either side of the bladebone should be served, by carving from the knuckle end. The uppermost side of the shoulder being now finished, the joint should be turned, and slices taken 1268 HOUSEHOLD MANAGEMENT off along its whole length. There are some who prefer the under- side of the shoulder for its juicy flesh, although the grain of the meat is not so fine as that on the other side, and this is served in the manner shown in Fig. 3. Pork. 2949.--—SUCKING-PIG. A Sucking - pig seems, at first sight, an elaborate dish, or rather animal, to carve ; but, by carefully mastering the details of the busi- ness, every difficulty will vanish ; and if a partial failure be at first made, yet all embarrassment will quickly disappear on a second triaL A sucking-pig is usually sent to table split in half and the head separ' ated from the body. The first point to be attended to is to separate the shoulder from the carcase, which is done in the same way that the shoulder of a forequarter of lamb is separated. The next step is to take ofi the leg; and this is done in the same way. The ribs then stand fairly open to the knife, and two or three helpings will dispose of these. The other half of the pig is served, of course, in the same manner. Different parts of the pig are variously esteemed; some preferring the flesh of the neck; others the ribs, and others, again, the shoulders. The truth is, the whole of a sucking-pig is delicious, delicate eating ; but, in carving it, the host should consult the various tastes and fancies of his guests, keeping the larger joints generally for the gentlemen of the party. 2950.—HAM. (Carving Illustration No. 6, Fig. 3.) In cutting a ham, the carver must be guided according as he desires to practise economy, or have, at once, fine slices out of the prime part- Under the first supposition, he will commence at the knuckle end, and cut off thin slices towards the thick part of the ham, slanting th6 knife from the thick part to the knuckle. To reach the choicer portion, the knife, which must be very sharp and thin, should be carried quite down to the bone, at the centre of the ham, which is then carved in the manner shown in the illustration. A ham, either hot or cold, i5 sent to table with a paper rufiie round the knuckle. 295r.—LEG OF PORK. This joint, which is such a favourite one with many people, is easy to carve. The knife should be carried sharply down to the bone, clean through the crackling, in exactly the same manner as that described for leg of mutton. Sage and onion and apple sauce are usually sent to table with this dish—sometimes the leg of pork is stufled/ and the guests should be asked if they will have either or both. A frequent plan, and we think a good one, is now pursued of sending sage and onion to table separately from the joint, as it is not ever)" body to whom the flavour of this stuffing is agreeable. THE ART OF CARVING AT TABLE 1269 29 52.---LOIN OF PORK. As with a loin of mutton, it is essential a loin of pork should be properly jointed before cooking, and the crackling must be scored. These points being attended to, there is no difficulty in carving the joint, which is divided into neat and even chops. Nata—The other dishes of pork do not call for any special remarks as to their carving or helping. Poultry. 2953.—--ROAST DUCK. (Carving Illustration No. 9, Fig. 3.) No dishes require so much knowledge and skill in carving as game and poultry, for it is necessary to be well acquainted with the anatomy of the bird and animal in order to place the knife at exactly the proper pomt. A young duck or duckling is carved in the same manner as a chicken. First remove the wings, then the breast should be cut ofi the bone in one slice or several slices if very plump. The legs are next removed and divided at the joints; and unless a contrary request has been made by the person for whom the portion is intended, the foot and the bone to which it is attached, should be cut off before serving. When stufl‘ing has been introduced, the skin should be cut across and the farce scooped out with a spoon. .As to the prime Parts of a duck, “ the wings of a. flyer and the legs of a swimmer ” are generally considered the best portions. 29 54.-—BOILED FOWL. (Carving Illustration No. 10, Figs. 2 and 3.) Though the legs of a boiled fowl are hidden beneath the skin, the method of carving is not affected, and the following directions may be applied to birds either roasted or boiled. The fork should be inserted firmly in the breast of the bird, and with a sharp knife a downward cut made between the thigh and the body, after which an outward turn of the blade of the knife usually detaches the leg sufficiently to allow the joint connecting it to the body to be easily severed. With the fork still inserted in the breast, the next step should be to remove the wings. In doing this a good carver will contrive by cutting widely, but not deeply, over the adjacent part of the breast, to give to the wing the desired shape without depriving the breast of much of its flesh. When. carving a large fowl the breast may be sliced, otherwise it should be separated from the back by cutting through the rib-bones, the only difficulty in carving this part being the small hinge-bones near the neck. The breast should be cut across in half, thus provide ing two portions, to which may be added, when a larger helping is desired, a slice OK the thigh. Cut lengthwise into rather thin slices, 1270 HOUSEHOLD MANAGEMENT the legs may be satisfactorily disposed of even when those to be served consist of persons to whom a whole leg could not be ofiered. To conclude the carving, the back should be turned over with the~cut side to the dish, and if the knife be pressed firmly across the centre of it, and the neck raised at the same time with the fork, the back is easily dislocated about the middle. To remove the sockets of the thigh-joints (the side-bones to which is attached choice morsels of dark-coloured flesh) the tail part of the back must be stood on end, and held firmly by means Of the fork, while the bones are cut off on either side. The more highly esteemed parts of a fowl are the breast, wings and merrythought ; the thigh may be served to a gentleman. but the drum sticks should be put aside, and used afterwards in some way that necessitates the flesh being minced. A fowl when boned and stuffed, is usually cut across in slices. 2955.—ROAST FOWL. (Carving Illustration No. 10, Fig. I. Fowls, when roasted, are carved in exactly the same manner as when boiled, therefore the foregoing directions and illustrations render it unnecessary to describe the operation again. When the liver and giz' we have been trussed and Cooked with the fowl, the wing to which the liver is attached may be regarded as the choice portion of the bird, and should be offered to the person entitled to the most consideration in thifi respect. When the fowl is stuffed, a little forcemeat should be served with each portion, but when convenient, it is better to hand the gravy and bread sauce separately. 2956.--R0AST cooss. The breast of a goose is the part inost esteemed, therefore when the bird is larger than is necessary to meet the requirements of one fneal, it frequently happens that the carving is cenfined solely to the breast. The carver should, however, consult the tastes of those he is serving with reference to choice of parts, for the leg is sometimes pre) ferred. A large number of slices may be cut ofi the breast, and asthe wing is the Part least esteemed, the flesh of the upper part of it may with advantage be included in the slices but from the breast. When onion farce has been employed it is advisable to ascertain if it be agreeable to the taste of the person for “whom the portion of goose is intended, for so many dislike the farce itself, although they may like the flavOur imparted to the bird by its use. The directions given for carving is boiled fowl may be applied here, althOugh greatei' force will most probably be required in detaching the various partS' When the goose is stufled with onion farce it is nearly always accom’ panied by apple sauce and gravy, both bf which should, when con’ venient, be handed separatelv. CARVING No. 9. I 1., ' b Hutu“ m ii a! \1 ‘0”, - \‘Lhn \h 1- Roast Turkey. 2. Roast Turkey. 3. Roast DUCk- 91 CARVING No. 10. 1. Roast Fowl. 2. Boiled Fowl. 3. Boiled Fowl. 92 THE ART OF CARVING AT TABLE 1271* 2957.--—ROAST TURKEY. (Carving Illustration N o. 9, Figs. 1 and 2.) A small turkey may be carved in the same manner as a large fowl, (see directions for carving the same) ; and no bird is more easily carved than a large turkey, for the breast alone may, when properly carved, be made to serve a large number of persons. If more meat is required than the breast provides, the upper part of the wing should be served. When it is necessary for the legs to be carved, they should be severed from the body and then cut into slices. The forcemeat in the crop of the bird should be carved across in thin slices ; and when the body is stuffed, the apron should be cut across. A boiled turkey is carved in the same manner as when roasted. 2958.--PIGEON. . A very straightforward plan is adopted in carving a pigeon : the knife is carried entirely through the centre of the bird, cutting it into two precisely equal and similar parts. If it is necessary to make three pieces of it, a. small wing should be cut off with the leg on either side, thus serving two guests ; and, by this means, there will be sufficient meat left on the breast to send to the third guest. 29 59.—RABBITS. In carving a boiled rabbit, the knife should be drawn, on each side of the backbone,I the whole length of the rabbit, thus separating the rabbit into three arts. Now divide the back into two equal parts, then let the leg taken ofi, and next the shoulder. This, in our opinion, is an easy way to carve a rabbit, although there are other modes equally practical. A roast rabbit is rather differently trussed from one that is meant to be boiled; but the carving is nearly similar. The back should be divided into as many pieces as it will give, and the legs and shoulders can then be disengaged in the same manner as those of the boiled animal. Game. 2960.—BLACKCOCK. The brains of this bird are highly esteemed by many, and for this reason the head is frequently trussed on one side of the bird. but this is entirely a matter of choice. The method of carving blackcock is identical with that for Boiled Fowl. The breast and the thigh are the only parts esteemed ; the latter may be cut lengthwise into thin slices, or served whole. 296r.—WILD DUCK. As garne is almost universally served as a dainty, and not as a dish to stand the assault of an altogether fresh appetite, these dishes are not 1m HOUSEHOLD MANAGEMENT usually cut up entirely, but only those parts are served of each which are considered the best flavoured and the primest. Of wild fowl, the breast alone is considered by epicures worth eating, and slices are cut; if necessary, the leg and wing can, be taken off by generally following the directions described for carving boiled fowl. 2962.——ROAST HARE. (Carving Illustration No. 11, Figs. 1, 2 and 3.) Place the hare on the dish with the head at the left hand. Make an incision, and cut along the spinal bone from about the centre of the back to the end. Then cut through the side and middle, and remove the portion shown in Fig 1. The part it is removed from is more clearly seen in Fig 2. Then cut ofi the hind leg in the manner shown in Fig 2, and afterwards the foreleg or wing, as Fig 3. It is the usual plan not to serve any bone in helping hare ; and thus the flesh should be sliced from the legs and placed alone on the plate. In large establish- ments, and where men cooks are kept, it is often the case that the backbone of the hare, especially in old animals, is taken out, and then the process of carving is, of course, considerably facilitated. A great point to be remembered in connection with carving hare is, that plenty of gravy should accompany each helping ; otherwise this dish, which is naturally dry, will lose half its flavour, and so become a failure. Stuffing is also served with it ; and the ears, which should be nicely crisp, and the brains of the hare, are esteemed as delicacies by many. 2963.—GROUSE. Grouse may be carved in the way first described in carving partridge- The backbone of the grouse is highly esteemed by many, and this pa-l‘iC of many game birds is considered to possess the finest flavour. 2964.-—PARTRIDGES. There are several ways of' carving this bird. The usual method is to carry the knife sharply along the top of the breastbone and cut it quite through, thus dividing the bird into two equal parts. When smaller portions are desired the bird is sometimes divided into three parts. The legs and wings may be easily severed from the body in the manner described for boiled fowl, while the breast, of removed intact. will provide a third helping. Another easy and expeditious way of carving birds of this description is to cut them through the bones lengthwise and across, thus forming four portions. rA piece of toast should accompany each portion of bird ; sometimes the fried bread' crumbs, bread sauce and gravy are added by the carver, but it is much better to hand them. Separately, NO I I. Roast Hare. .. v‘» " s q ‘ h . 1"! i > f . ‘ ' ». . ' v . ' f. I. Ragofit of Veal. 2. Mutton Cutlets. 3. Tourncdos Of Bee THE ART OF CARVING AT TABLE i273 The choice parts of a pheasant are the breast and wings. The various members of the bird are severed from the body in exactly the same manner as those of a roast or boiled fowl, and to avoid repetition the reader is referred to those directions on pp. 1269-1270, 2966.--SNIPE. One of these small but delicious birds may be given whole to a gentle- man ; but in helping a lady, it will be better to cut them. quite through the centre, completely dividing them into equal and like portions, and put only one half on the plate. 2967.-—HAUNCH 0F VENISON. A carver of average ability will have little or no difficulty in cutting up this joint. An incision being made completely down to the bone, the gravy will then be able easily to flow ; when slices, not too thick, should be cut along the haunch, the thick end of the joint having been turned towards the carver, so that he may have a more complete command over the joint. Although some epicures are of opinion that some parts of the haunch are better than others, yet we doubt if there is any diflerence between the slices cut above and below the incision that the carver makes. Each guest should be served with a portion of fat ; and the most expeditious carver is the best carver, as, like mutton, venison soon begins to chill, when it loses much of its excellence. 2968.—WO0DCOCK. This bird, like a partridge, may be carved by cutting it exactly into two like portions, or made into three helpings, as described in carving partridge. The backbone is considered the tit-bit of a woodcock, and by many the thigh is also thought a great delicacy. This bird is served in the manner advised by Brillat Savarin in connection with the pheasant—via, on toast which has received its dripping whilst toast- ing ; and a piece of this toast should invariably accompany each plate. 2969.—LANDRAIL. Landrail, being trussed like Snipe, with the exception of its being drawn. may be carved in the same manner. Ortolans are usually helped whole, but may be divided for ladies. (See Snipe.) 297n.—-PTARMIGAN. Ptarmigan may be carved in the same way as Grouse and Partridge. 1274 HOUSEHOLD MANAGEMENT 297r.—QUAILS. Quails, being trussed and served like woodcock, may be similarly carved. 2972.--PLOVERS. Plovers may be carved like quails or woodcock, being trussed and served in the same way as those birds. Teal and Widgeon. Both these birds are trussed and served like Wild Duck, and should be similarly carved. FARINACEOUS PREPARA- TIONS CHAPTER XL 2973-*'---(.1URRIED RICE. (Fr.—-Riz a l’Indienne.) Intredients.-4 ozs. of rice, I} ozs. of butter, I tomato, 2 finely- chOPPEd shallots, 1 teaspoonful oi curry-powder, I tablespoonful of Cream, 1 hard-boiled egg, 1 gill of stock, 1 gill oi brown sauce, salt and Pepper, mace, nutmeg, watercress. Method.—Pick, wash, drain, and dry the rice thoroughly. Fry the Shallots slightly in hot butter, sprinkle in the curry-powder, cook to; a few minutes, then add the rice and cook and shake well over the fire.“ NOW add the tomatoes skinned and cut into dice, the stock, cream and Sauce, season to taste with salt, pepper, mace and nutmeg, and cook gently until the rice is tender, adding more stock or sauce, if necessary, to prevent the rice becoming too dry. When ready pile on a hot dish, garnish with slices of hard-boiled egg and tufts oi watercress, and‘ serve. Timo.--From r to 1} hours. Average Cost, 8d. or 9d. Sufficient for r large dish. Seasonable at any time. 2974.—GNOCCHI A LA RUSSE. (Russian Savoury Batter.) Ingredients.—§ a pint of milk, i a gill of white wine, 6 ozs. of butter,r 6 ozs. of flour, 4 ozs. of grated Parmesan cheese, 3 eggs, paprika gepper, white pepper, salt, } of a pint oi Béchamel sauce {see Sauces, o. r 77 ). Method.--Place the milk and wine in a stewpan; when hot add half the butter and let it boil up, then put in the flour, and cook and work vigorously over the fire until the mixture leaves the sides of the stewpan clear. Allow it to cool slightly, then beat in the eggs one at a time, season to taste with paprika pepper, white pepper and salt, add half the cheese, and finally the remainder of the butter. Shape the mixtures into quenelles (sea Veal Quenelles), and poach them for r 5 to 20 minutes in boiling salted water or well-seasoned stock, keeping the saucepan covered. Drain well, place them on a hot dish, coat them with hot ms 1276 HOUSEHOLD MANAGEMENT Béchamel sauce, to which the remainder of the cheese has been added, and serve hot. Time.—About 1 hour. Average Cost, rs. 6d. to as. Sufficient for 5 01' 6 persons. Seasonable at any time. 2975.—GN0CCHI AU GRATIN. (Russian Dish). Ingredients.-§ a pint of water, *3 ozs. of flour (or 2 ozsl of fiorador) 2 ozs. of butter, 3 ozs. of grated cheese, 3 ozs. of chopped ham, 2 eggs, paprika pepper, salt, 4} a pint of Béchamel sauce (see Sauces, No. 177)- Methom—Put the water, butter, and a good pinch of salt into a stew' pan ; when boiling stir in the flour or fiorador, and work vigorously over the fire until it leaves the sides of the stewpan clear. Allow it t0 cool slightly, then bat in the eggs separately, and add the ham and 2 ozs. of cheese. Shape the mixture into quenelles (see Veal Quenellesl, poach them for about 10 minutes in salted boiling water, and draii1 well. When cool, arrange them in a buttered gratin-dish, or any baking-dish that may be sent to table, pour over the Béchamel Sauce, sprinkle on the remainder of the cheese, and season well with paprika pepper. Bake in a hot oven for about 10 minutes, and serve. Time.—I hour. Average Cost, is. Sufficient for 4 or 5 person?» Seasonable at any time. 2976.-ITALIAN RISOLETTI. Ingredients.-Risotto (see Recipe No. 2977), meat mixture, egg, breadcrumbs, frying-fat. Method.--Prepare the risotto as directed, and allow it to become cold- Have ready a meat mixture, prepared according to any‘ of the recipe5 for rissoles, croquettes, etc. When cold, cover small portions of it with risotto, shaping them in the form of a ball or cork. Dip them in egg, boat Iwith breadcrumbs, and try them brown in hot fat. Drail1 well, pile on a hot dish, and serve garnished with fried parsley. Time.—-Altogether, 3 hours. Average Cost, rs., exclusive of th6 meat mixture. Sufficient for 5 or 6 persons. Seasonable at any time. 2977.-—ITALIAN RISOTTO. Ingredients»—} a lb. of Patna rice, 2 ozs. of butter, 2 ozs. of grated Parmesan cheese, 1 finely-chopped small onion, 3 pint of tomato saucb (see Sauces, No. 281), i a teaspoonful of safiron, salt and pepper, nut' meg. Method.--Wash, drain, and. dry the rice thoroughly in a clean cloth. Heat the butter in a stewpan, put in the onion, and when lightly browned add the rice, and shake the pan over the fire for about IO minutes Now sprinkle in the saffron, a good pinch of nutmeg, a level teaspoonful of salt, and 1» a teaspoonful of pepper. Cover with stock, and cool! FARINACEOUS PREPARATIONS 1277 gently for about t hour, adding meanwhile the tomato sauce and as much stock as the rice will absorb, the sauce being added when the rice is about half cooked. Just before serving stir in the cheese. This savoury rice is frequently used for borders instead of plainly- boiled rice or mashed potato. Tlme.—-ri~ hours. Average Cost, 9d. Sufficient for I large dish. Seasonsble at any time. 2978.—ITALIAN RAVIOLIS. lngredlents.—} a lb. of nouille paste (see No. 2984). For the farce or stuffing: 4 ozs. of cooked chicken, 1 oz. of cooked ham, } an 02. of grated Parmesan cheese, 1 yolk of egg, 1 tablespoonful of thick cream, i a. teaspoonful of finely-chopped parsley, salt and pepper, nutmeg, i a pint of tomato sauce (see Sauces, No. 281), 2 ozs. of grated Parmesan cheese, butter, brown breadcrumbs. Method.—Pound the ingredients for the farce in a mortar until smooth, Seasoning to taste, then rub through a fine sieve. Make the nouille Paste as directed in recipe No. 2984; when ready for use, roll it out as thinly as possible, and stamp out some rounds about 1} inches in diameter. Place a small. teaspoonful of the farce in the centre, wet the edges. Cover each one with another round, and press the edges Well together. Put them into rapidly boiling salted water, boil for about 20 minutes from the time the water re-boils, then drain well. Now place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese. Cover the top layer thickly with sauce, sprinkle well with brown breadcrumbs, and add a few small pieces of butter. Bake in a quick oven for about 10 minutes, then serve hot. Tina—To bake the raviolis, IO minutes. Average Cost, as. Sum- clent for 5 or 6 persons. Seasonsble at any time. \ 2979.—MACARONI A LA NAPOLITAINE. Ingredients—i a lb. of macaroni, 2 ozs. of grated cheese, r oz. of butter, {of a pint of Béchamel sauce N o. r 77, i of a pint of tomato sauce, I table- spoonful of finely-chopped ham or tongue, } a shallot finely-chopped, fried croutons, salt and pepper. Method.-Break the macaroni into short pieces, put them into rapidly boiling salted water, and cook until tender. Fry the shallot in the butter without browning, add the Béchamel and tomato sauces, ham or tongue, macaroni and cheese, season to taste, and stir over the fire until thoroughly hot. Serve heaped on a hot dish with the croutons arranged round the base. Time-~About Q- an hour. Average Cost, rs. Sufficient for 4 or 5 Persons. Seasonsble at any time. 1278 HOUSEHOLD MANAGEMENT 298o.—-MACARONI AND CHEESE, A L’ITALIENNE. (Fr.--»-Macaroni a l’Italienne.) Ingrodlents.—8 ozs. of grated cheese, 4 ozs. of finely-chopped suet, 2 ozs. of macaroni, 2 eggs, salt and pepper, } a pint of tomato or white sauce (see Sauces, N0 281)- Method.--Break the macaroni into short lengths, put it into boiling water, and cook until tender. Mix together the cheese, suet and macaroni, season to taste, add the eggs and beat well, then turn the mixture into a buttered mould or basin. Steam for about 11- hours, and serve with the sauce poured round. Timo.--From r} to 2 hours. Average Cost, 18- to is. 3d. Sumeleni for 3 or 4 persons. Seasonable at any time. 298I.-—MACARONI AND TOMATOES. (F r.-—Macaroni aux Tomates.) lngredlents.—4 ozs. of macaroni, tomatoes fresh or tinned, 1 oz. of butter, 1 oz. of flour, sugar, salt and pepper. Method.--Break the macaroni into short lengths, put it into rapidly boiling salted water, and cook until tender. Prepare l» a pint 0f tomato puree by passing the tomatoes through a fine sieve, Melt the butter in a stewpan, add the flour, and cook a few minutes, then put in the tomato puree, a good pinch of sugar, and season to taste. Let it boil for a few minutes, then add the macaroni, and when thoroughly hot turn on to a dish, and serve. Tuna—From 40 to 4 5 minutes. Average Cost, 6d.. Sufficient for 2 01’ 3 persons. Seasonable at any time. 2982.—-MACARONI AU GRATIN. Ingredients.---4 ozs. of macaroni, 4 ozs. of grated cheese, I pint of white sauce (sea Sauces), butter, brown breadcrumbs, salt and pepper. Method.—Break the macaroni into pieces about 1} inches long, put them into rapidly boiling salted water and boil for about 20 minutes, or until the macaroni is tender. If not required for inrmediate use, cover the macaroni with cold water to prevent the pieces sticking together. Cover the bottom of a. well-buttered baking-dish with white sauce, sprinkle liberally with cheese, and add a layer of macaroni- Repeat these processes; cover the last layer of macaroni thickly with sauce, sprinkle the entire surface lightly with brown breadcrumbs, and add a few small pieces of butter. Bake in a quick oven for about 20 minutes, then serve in the dish in which it is cooked. Time—To bake about 20 minutes. Average Cost, 9d. sufficient f0? 6 or 7 persons, Seasonable at any time. FARINACEOUS PREPARATIONS r279 2983.—MACARONI WITH BECHAMEL SAUCE. (Fine—Macaroni a la Béchamel.) Ingredients—4 ozs. of macaroni, I oz. of grated cheese, 2 yolks of eggs i a pint of Béchamel sauce (see Sauces, No. I 77), i» a gill of cream, Salt and pepper. Method.-—Break the macaroni into short pieces, and boil them in salted water until tender. Make the sauce as directed, add the pre~ pared macaroni, the cheese, and the cream and yolks of eggs, previously mixed together. Season to taste, stir and cook gently until the eggs thicken, but do not let the mixture boil. Serve on a hot dish with a. little grated cheese scattered over the top. Time.—About } an hour. Average Cost, 9d. or 10d. Sufficient for 5 persons. Seasonable at any time. 2984.--NOUILLE 0R NOODLE PASTE. Also called Ribbon Macaroni. (Fr—Pate a‘. Nouilles.) lngredients.—r lb. of flour, 1} ozs. of butter, 3 yolks of eggs (or 2 small whole eggs), a little milk or water, salt. Maillot—Sieve the flour on to a pastry slab of into a basin, make a well in the centre and put in the butter, eggs and a good pinch of salt. Mix thoroughly, and add a little milk or water if necessary, but the paste Should be rather stiff. Knead well for about 15 minutes, or until the paste is perfectly smooth and elastic, then use as required. Tlme.--2o minutes. Average Cost, 6d. or 7d. Seasonable at any time. 298 5.---N OUILLES AND EGGS. (Fr.——Oeufs aux, Nouilles a la Carola.) Ingredients.—} a lb. of nouille paste No. 2984, 4 hard-boiled eggs, l 9. lb. of mushrooms, 2 0r 3 tablespoonfuls oi grated cheese, 1- of a pint of white sauce (see Sauces), butter. Method.—-Prepare and cook the nouilles as directed in Nouilles as Gratin, and when well drained toss them over the fire in a little butter. Prepare the mushrooms, and cook them for 8 or 10 minutes in hot butter, cut the eggs into slices. Place a. layer of nouilles in the bottom of a well-buttered fireproof dish, Season with pepper and a little nut- meg, and sprinkle liberally with cheese. Cover with slices of egg, add seasoning, then another layer of nouilles, and finally the mushrooms. spread the white sauce bver the entire Surface, sprinkle well with cheese, add a few small pieces of butter, and bake in a sharp oven for 10 or 15 minutes. Serve in the dish in which it was baked. Timer-2 hours. Average Cost, 18. 9d. to as. Sumelent for 6 or 7 Persons. Seasonable at any time. 1280 HOUSEHOLD MANAGEMENT 2986.--NOUILLES AU GRATIN.’ Ingredients.—--For the paste : I} a lb. of flour, } an oz. of butter, 3 yolks of eggs. White sauce, grated cheese, butter, breadcrumbs. Method.-—Prepare the paste as directed in Recipe No. 2984, and let it stand for at least 1 hour. When ready for use, roll out the paste as thinly as possible, cut it into long strips, 2 or 3 inches wide, place them on the top of each other, and cut them into filaments not mor¢ than } of an inch wide. Shake them well in a little flour to separate and slightly coat them, put them into rapidly boiling salted water, boil for 10 minutes, drain well, and let them cool. Spread 1 or 2 table' spoonfuls of white sauce on the bottom of agratin-dish or baking-dish which may be sent to table, cover with a layer of nouilles, sprinkle thickly with grated cheese, add a few drops of liquid butter, and a little seasoning. Repeat until the nouilles are used, cover the last lays! thickly with white sauce, sprinkle with breadcrumbs, and add a few bits of butter. Bake in a. quick oven for about 10‘ minutes, thefl serve. Time.-—r} hours. Average Cost, 10d. Sufficient for 5 or 6 persons Seasonable at any time. 2987.—--RICE, FLORENTINE STYLE. (Fr.---Riz an Florentine.) Ingredients.—4 ozs. of Patna rice, :1- pints of stock (about), i of apint of picked shrimps, I} ozs. of butter, 1 tablespoonful of grated Parrnesan cheese, I teaspoonful of curry-paste, 1 medium-sized Spanish oniol1 finely-chopped, salt and pepper, Krona pepper, finely-chopped parsley ' Method.—Pick, wash, blanch and drain the rice, cook and stif for a few minutes, then cover with stock, add curry-paste, salt, pepper, and cayenne to taste, and simmer until tender. Add more stock when necessary, and when the rice is nearly tender let it cook uncovered to allow some of the moisture to escape : as it becomes dry frequent stirring will be necessary to prevent the rice sticking to the bottom of the stewpan. A few minutes before serving add the cheese, shrimp$ cut in halves, salt and pepper if necessary, and stir gently until the? Oughly hot. Serve piled on a hot dish, garnished with Krona pepper and finely-chopped parsley. Tlme.—r} hours. Average Cost, rs. Sufficient for 3 or 4 persons Seasonable at any time. 2988.--RICE, POLISH STYLE. (Fr.-—~Riz a la Polon- aise.) Ingredients.--4 ozs. of Patna rice, 1} pints of stock (about), 2 table' spoonfuls of finely-shredded cooked ham, 1 tablespoonful of grated FARINACEOUS PREPARATIONS 1281 Parmesan cheese, 1% 028. of butter, 4 small mild onions, salt and pepper, cayenne, finely-chopped parsley. Method.-Pick, wash, blanch and drain the rice, replace it in the stewpan, cover with stock, and simmer gently until tender, adding more stock as that in the pan boils away. When the rice is nearly ready heat the butter in a stewpan, put in the onions thinly sliced, fry for a few minutes without browning, then add the ham. and the rice. Season to taste, as soon as the rice is sufficiently dry stir in the cheese, let it cook for 2 or 3 minutes, then pile the preparation on a hot dish, sprinkle with parsley, and serve. Times—11- hours. Average Cost, rod. to rs. Sufficient for 3 or 4 persons. Seasonable at any time. 2989.—-RICE, POLONAISE STYLE. (Fr.—-Riz a la Polonaise.) lngredlents.—§ a lb. of Caroiine rice, 2 ozs. of butter, t quart of stock, 3 finely-chopped shallots, a small onion stuck with 3 cloves, 5 or 6 small firm tomatoes, 2 tablespoonfuls of grated cheese, salt and pepper. Method.--Pick the rice and rub it well with a clean cloth, but do not wash it. Place it in a stewpan with the butter, fry for a few minutes, then put in the shallots, and when lightly browned add the stock, Onion, and tomatoes sliced; season with salt and pepper, and cook gently for about 1 hour. A few minutes before serving remove the onion, add the cheese and more seasoning if necessary. Serve hot. Timon-4} hours. Average Cost, rod., exclusive of the stock. Sufficient i°r 4 01' 5 persons. Seasonable at any time. 2990.---RICE, QUEEN’S STYLE. (Fr.—Riz a la Reine.) Ingredients—4 ozs. of rice, 1} pints of stock (about), 3 tablespoonfuls of finely-flaked cooked smoked haddock, 1} tablespoonfuls of finely- grated cheese, salt and pepper. launch—Pick, wash, blanch and drain the rice, replace it in the stewpan with 1 pint of well-seasoned stock, and cook gently until tender, adding more stock if necessary to prevent the rice from be- coming too dry. A few minutes before serving add the cheese and fish, and season to taste. Pile on a dish, brown in a quick oven, and serve. Tlme.-—11- hours. Average Cost, 6d. to 8d., exclusive of the stock. Sufficient for 3 or 4 persons. Seasonable at any time._ 299L—RICE AND TOMATOES. (Fr.——Riz aux To- mates.) Ingredients—4 029. of rice, 2 ozs. of butter, 1 oz. of grated cheese, 3 small firm tomatoes, 1 onion stuck with a clove, 2 finely-chopped Shallots, a bouquet-garni (parsley, thyme, bay-leaf), J gill of stock, '1‘ 'r 1282 HOUSEHOLD MANAGEMENT z gills of tomato sauce (see Sauces, No. 281), mace, salt and pepper, cayenne. Method.-—Pick, wash, and blanch the rice in salted water. Drain well, replace in the stewpan with the onion, bouquet-garni, stock, and tomato sauce, and cook gently until tender, adding more sauce or stock if necessary, to prevent the rice becoming too dry. Fry the shallow in 1 oz. of butter until brown, then add both to the contents of the stewpan. Remove the onion and bouquet-garni, season to taste with salt, pepper, cayenne and mace, _and stir in the cheese. Meanwhile, the tomatoes should have been thinly sliced and fried in the remaining oz. of butter; now pile the rice on a hot dish, garnish with the tomatoes and serve hot. Times—1} hours. Average Cost, 8d. or 9d. Sufficient for 3 or 4 persons. Seasonable at any time. 2992.-—-RICE BORDER (SOCLE). (Used for dishing-up Cold Entrees, etc.) Ingredients.--r lb. of Carolina rice, about 3 pints of cold water, r tea' spoonful of salt. Method.--Wash and drain the rice, put it into a stewpan with the water and salt, and cook slowly until the water is absorbed and the rice perfectly tender. Then pound it in a mortar until smooth, and press it into a wetted border-mould. Or, turn the rice whilst warn! and pliable on to a pastry board or large slab, knead well with the hands until a. smooth elastic paste is obtained, then shape it, by means of 7 wooden spoons, into a round or oval block. When the rice is set and cold the edges must be neatly trimmed with a sharp knife, and» if liked, they may be cut by the same means into a fluted or other suitable design. These socles or borders are frequently used to raise a cold entrée above the level of the dish. In all cases they should be allowed to become cold before being used. 2993.--—SAVOURY RICE ROLLS. (Fr.---Croquettes de Riz.) Ingredients.—I quart of milk, 4 tablespoonfuls of rice, 1 tablespoonful of finely-chopped onion” 1 bay-leaf, i a teaspoonful of finely-powdered mixed herbs, salt and pepper, 1 oz. of butter, 3 eggs, breadcrumbs. Method.--Pick, wash, and drain the rice,J place it in a stewpan with the onion, bay-leaf, herbs, salt and pepper, and simmer until the milk is absorbed and the rice tender. When ready, stir in the butter and 2 slightly-beaten eggs, and continue stirring at the side of the fire for a few minutes, to allow the eggs to become partially cooked, the" turn the rice on to a plate to cool. Before it is quite cold, divide it FARINACEOUS PREPARATIONS 1283 into small portions, and shape them in the form of long corks. Coat them carefully with egg and breadcrumbs, fry in hot fat until golden- brown, and use as required. Time.—2} hours. Average Cost, 9d. Sutllclent for I large dish. Seasonable at any tirne. 2994.~SEM0LINA, 0R FLORADOR CROQUETTES. (Fr.—Croquettes de Semoule ou Florador.) Ingredients—I 1b. of semolina or florador, 1 oz. of grated Parmesan cheese, 1 oz. of butter, I pint of milk, 3 yolks of eggs, 1 whole egg, breadcrumbs, frying-fat, pepper and salt. L Method.-Put the milk and butter into a stewpan, when boiling stir in the semolina, and cook slowly for about 10 minutes. Now add the 3 yolks of eggs and the cheese, continue the cooking and stirring for a teW minutes longer, then spread the preparation on a large dish. When cold, stamp out into rounds or other shapes, coat them with egg and breadcrumbs, and try in hot fat until nicely browned. Drain well, dish in pyramidal form, and serve garnished with crisply-fried parsley. Tlme.—Altogether 2 hours. Average Cost, rs. to 18. 3d. Sumclent i01' 5 or 6 persons. Seasonable at any time. 2995.—SMALL FLORADOR ROLLS. (Fr.—Petits Cannelons au Florador.) lngredlents.--} a lb. of nouille paste No. 2984, 4 ozs. oi florador, 2 ozs. of grated cheese, 1 oz. of butter, I pint of milk, 2 slices of cooked ham or tongue, I egg, breadcrumbs, trying-fat or butter, salt and pepper. Method.-Put the milk and butter into a stewpan; when boiling Sprinkle in the florador, stir and cook gently for 10 minutes, then add the cheese, salt and pepper to taste, and spread the mixture on a large dish. Roll the nouille paste out thinly, and cut it into strips 3 inches long and about 1 inch wide. Spread the centre of each strip thickly with the florador preparation, put a narrow strip of ham or tongue in the centre, wet the edges and roll up lightly, taking care that the paste completely encloses the mixture. Dip them in egg and roll them in breadcrumbs, let them lie until the egg hardens, then repeat the egg and bread-crumbing process, and try them in hot butter or fat until golden-brown. Drain well, and serve garnished with fried parsley. “ma—11 hours. Average Cost, 1s. 6d. Sulliclent tort) or 7 persons. Seasonable at anytime. 2996.-—SPANISH RAVIOLIS. (Fr.—Ravioles a l’Es- pagnole.) lngredients.-—For the paste: 4} a 1b. of flour, 1 oz. of butter, 2 yolks of eggs, zlbs. of spinach, I oz. of butter, 1 level tablespoonful of flour, 1284 HOUSEHOLD MANAGEMENT 2 tablespoonfuls of cream, 1 finely-chopped shallot, salt and pepper. tomato sauce (see Sauces, No. 281), grated cheese. bismuth—Prepare and cook the spinach (see Vegetables, No. 1606), drain well, and pass it through a fine sieve. Melt the butter in a stewpan, fry the shallot until lightly browned, add the flour, and cook for a few minutes, stirring meanwhile, and finally put in the spinach. Season to taste with salt, pepper and nutmeg, stir over the fire for 5 or 6 minutes. and then allow the mixture to cool. Prepare the nouille paste (N o. 2984). roll it out as thinly as possible, and stamp out some rounds from 2 t0 2} inches in diameter. Place a little pile of spinach in the centre of half the rounds, wet the edges, cover each one with another round of paste, and press the edges well together. Have ready a stewpan of rapidly boiling salted water, put in the raviolis, and cook for about 15 minutes. Drain well, arrange them in a deep dish, sprinkle liberally with cheese, coat with tomato sauce, and add another sprinkling of cheese. Bake in a quick oven for a few minutes, and serve hot. Time.-2 hours. Average Cost, rs. 2d. Sufficient for 5 or 6 persons Seasonable at any time. 2997.--VERMICELLI, cnoqusrrss OF. (Fr.—Croquettes de Vermicelle au Fromage.) Ingredients.—2 ozs. of vermicelli, 2 ozs. of grated cheese, 1 oz. of butter, {- of a pint of milk, i a teaspoonful of made mustard, cayenne, pepper and salt, 1 egg, breadcrumbs or vermicelli for coating. Methodr—Break the vermicelli into short pieces; put it into the milk when boiling, and cook until tender. Add the cheese, butter, mustard. a few grains of cayenne, and salt and pepper to taste, stir over the fire until well mixed, then spread to about i» an inch in thickness on a large dish. When cold, stamp out into circles, ovals or crescents, dip them in beaten egg, and coat them with breadcrumbs or crushed vermicelli, and fry in hot fat until lightly browned. Serve on a folded serviette or dish paper garnished with crisply-fried parsley. Cold remains of macaroni cheese may also be utilized in this way. Time.--r} hours. Average Cost, 8d. Sufficient for 3 or 4 persons- Seasonable at any time. MILK, BUTTER, CHEESE AND EGGS. CHAPTER XLI. General Observations on Milk, Butter, Cheese, and Eggs, their Nutritious Properties, and Distinguishing Features, etc. MILK. Milk is obtained only from the Mammalia, and is intended by nature for the nourishment of their young. All young animals live upon it for the first months of their existence, and it is the only food that, taken alone, can support adult life. The fat rises in the form of cream ; curd is the nitrogenous matter ; and the whey contains sugar and milk lactose with saline or mineral matter. For the majority of those who lead healthy, simple lives, milk is an excellent article of diet ; but the milk of each animal is distinguished by some peculiarities ; and as that of the cow is by far the most useful to us, the following remarks will chiefly have reference to that source of supply. When drawn from the cow, the milk is of a yellowish-white colour, and is most yellow at the beginning of the period of lactation. Its taste is agreeable, and rather saccharine. The specific gravity of milk is somewhat greater than that of water, but varies somewhat in the milk produced from different individuals. On an everage, the specific gravity of milk is 1032, water being 1. Milk,“ It Is drawn lrom the cow, is slightly alkaline, but afterwards lactic acid is formed, so that it becomes at first neutral, then acid, and the acidity goes on increasing until it is easily perceptible to the taste. This acidity is said to assist in the rising of the cream. Most schemes for preserving milk fresh consist in the addition of some alkali to correct this acidity. A pinch of bi-carbonate of soda is eflicacious, and with it decidedly sour milk can often be boiled without" curdling, but it gives an unpleasant flavour. Preparations are sold of which the principal constituent is boracic acid, and it is said that most of the milk that comes to London is treated in this way. ~ 1286 HOUSEHOLD MANAGEMENT The small cows of the Alderney or Guernsey breed afford the richee’c milk. In some parts of the country few other cows are kept; but they are not so hardy as many other breeds, they do not yield the large quantity of milk, and are therefore not great favourites with dairy farmers. The quality and wholesomeness of the milk depends greatly on the food and home of the animal. Large numbers of cows are kept in confined, ill-ventilated buildings, and are fed upon brewers’ grains so that the milk is thin and poorrand unfit for food. Milk from an animal in a state of disease cannot but produce ill health to the con' sumer. Of late years model dairies, under medical inspection, have been established in the neighbourhood of London, and have, no doubt, had a share in improving the health of the Metropolis. Milk may also be a carrier of infectious disease from the farm where it is produced to the consumer. The “ milk epidemics ” of fever are instances of this. U is, therefore, advisable to buy milk only at places where reasonable precautions for its wholesomeness are known to be taketr, and failing this knowledge—perhaps in all cases—milk. should be boiled. Adulterated Milk—Milk is more frequently adulterated. with water than with anything else. The best popular test for adulteration by water is by means of a small instrument called a lactometer. It is useful, but not infallible, for it is based upon the fact that the specific gravity of milk is (as has been said) 1032, But cream is lighter than milk ; and, therefore, it sometimes happens that milk with an exces! of cream will not stand the test so well as skimmed or poor milk. How' ever, this fault is rare, for it is not an uncommon practice to make butter of all or part of the cream, and then to sell skimmed milk for fresh. This is easier now that mechanical separators have in large dairies almost superseded the old plan of allowing the cream to rise- By the old plan, the :2 hours that the milk stood was sufficiently long in the summer for it to turn sour, when it was no longer fit for sale, and generally went to fatten pigs. Now, while the milk is yet warm from the cow, it is put into a large reservoir, from which it is conducted along a series of metal pipes, where it rapidly cools. Then it trickles into the separator, and is whirled at a very rapid speed, the result being that the light cream is thrown to the top, while the heavier milk is drawn ofi below, completely skimmed and perfectly fresh. To Keep Milk.--For the preservation of milk. scrupulous cleanlinesS is the first necessity, N 0t only must the pots and pans be scrubbed and scalded (that every dairy woman understands, at least, in theory). but the dairy must be clean and well ventilated ; in it no open draim no meat or game hanging ; outside it no foul heap of yard refuse or decaying matter. Nothing is more certain to taint the milk and spoil the butter than neglect of these precautions. Boiling milk preserves it ; this is one great advantage of the Devon' shire method of butter making for small dairies. And we have already spoken of the addition of soda or borax. Soda ,may very well be put MILK, BUTTER, CHEESE AND EGGS 1287 in if the milk is to be used for soups or savouries, as the flavour is then disguised. Condensed Milk in tins has a large and increasing sale. Fresh milk is boiled and evaporated until it loses the greater part of the water. A certain quantity of cane sugar is then added, and the milk is scaled down in tins, when it will keep for any length of time. The best brands are entirely free from chemical preservatives, sugar being the only preservative used. The great difference in the relative proportion of water and solids explains the great difference in the consistency of fresh and condensed milk. It is not due, as many erroneously suppose, to the addition of flour or other starchy substances. When the full milk is preserved it forms a valuable addition to our stock of foods, especially for infants and children, for whom a plentiful supply of good milk cannot be obtained. A well-known writer says : “ For a baby not fed by the mother, condensed milk, rightly mixed, is most nourishing. When condensed milk does not appear to agree with the child, then inquiry will almost Certainly show that the fault lies in the mixing, and not in the condensed milk. The constitution of one child diflers from that of another, and this fact must keep the careful nurse on her guard to anticipate and provide for any peculiarities of diet that may be necessary in conse- quence. Remembering this, it may be broadly asserted that a healthy child would do well on condensed milk alone for the first three months.” Milk carried to a distance, so as to be much agitated, and cooled before it is put into pans to settle for cream, never throws up so much, nor such rich cream, as if the same milk had been put into pans directly after it was milked. Milk, considered as an aliment, is of such importance in domestic economy as to render all the improvements in its production extremely valuable. To enlarge upon the antiquity of its use is unnecessary ; it has always been a favourite food in Britain. “ Lacte et carne vivunt,” says Caesar in his Commentaries ; which, translated into English, is, “ The inhabitants subsist upon flesh and milk.” The breed of the cow has undergone great improvement in modern times as regards both the quantity and the quality of the milk which she affords. Although milk in its natural state is a fluid, yet, considered as an aliment, it is both solid and fluid ; for no sooner does it enter the stomach than it is coagu- lated by the gastric juice, and separated into curds and whey, both of which are extremely nutritious. The milk of the human subject is much thinner than cow's milk ; asses’ milk comes the nearest to human milk of any other ; goat’s milk is somewhat thicker and richer than cow's milk; ewe’s milk has the appearance of cow’s milk, and affords a 131%" quantity of cream ; mare’s milk contains more sugar than that 0f the ewe ; camel's milk is used only in Africa : buiialo’s milk is em- P1°yed in India and Egypt. The following comparison of the chief 1288 HOUSEHOLD MANAGEMENT varieties of milk and their constituents will indicate generally their dietetic value. lama Solids. Proteids. Fats. 1,32%“ Salts. Water. Human miik 1027 12-601 2-29 3-81 6-20 0-30 87-40 Cow’s milk 10-32 12-83' 3-55 ' 369 4-88 0.71 87-17 Mare’s milk l 1035 9-21 200 ' 1-20 , 5-65 0-36 9079 Asses’ mlik 1026 1040 F 2-25 1 1-65 6-00 i b-5o 89~60 Goat's milk ro~32 14-30 4-30 r 478 4-46 1. 0-75 8571 Buffalo’s miik 10-32 18-60 6:! 7.45 ,4-17 0-87 81-40 Value of Milk.—From no other substance, solid or fluid, can so great a number of distinct kinds of aliment be prepared as from milk 7 somfl forming food, others drink ; some of them delicious, and deserving the name of luxuries ; all of them wholesome, and some medicinal; indeed, the variety of foods that seems capable of being produced from milk appears to be almost endless. BUTTER. In England butter has been made from time immemorial, though the art of making cheese is said not to have been known to the ancient Britains, and to have been learnt by them from the Romans. T he taste of butter is peculiar, and very unlike any other fatty substance- It is extremely agreeable when of the best quality, but its flavour depends much upon the food given to the cows. Butter, with regard to its dietetic properties, may be regarded as a com' bination of neutral fats mixed with water and small quantities o casein and salts. Its average proportion is as follows : Fat, 78 to 04 i curd, r to 3 ; water, 5 to 14 ; salt, 0 to 7. Butter becomes sooner rancid than other fats, owing to the presence of more or less casein, which, no matter how throughly washed the butter may be, is never completely removed. When fresh it is a very wholesome article of diet ; but it should be quite free from rancidity. If slightly salted when it is fresh, its wholesomeness is not at all impaired -, but should it begin to turn rancid, salting will not correct its unwholesomenesso When salt butter is put into casks, the upper part next to the air is very apt to become rancid, and this rancidity is also liable to aflecf the whole cask. Different Butters.—Fresh butter comes to London from nearly all the south, east, and south-eastern counties, also from Cheshire, York; shire, Devonshire and Wales. The Irish butter sold in London is nearly all salted, butis generally good. Brittany butter is in good repute all over Europe, America, and even India; but no country in the world is more successful in the manufacture of this M5616, v, '. u. ' ‘ V. " ~ . i. ' 4"??M'fi9ri. 1;: ‘2‘. i..." . 2‘1“. ‘ . v. I" 9 '. " 7}. "T " 'f if" .> " i ' 1 I . ~ 2 . ‘ . 1'} . a! as. A," _> r _ I. Jersey Cow. 2. Ayrshire Cow. SHAPED BUTTER AND OMELET. \N“ \Nv . "'100'. QM. .‘\ a.» M“ “I ~‘w‘ .“‘\M~ “q ,f. 'i "it? 3. Sweet Omelet- 1. Fairy Butter. 2. Curled Butter. MILK, BUTTER, CHEESE AND EGGS 1289 than Denmark, this country supplying more butter to the rest of the world than any other. Equally good is the butter imported from Holland, the annual import of which into England is enor- mous. Butter of good quality is also imported from Canada, America, Australia, Tasmania, New Zealand, and the Argentine. The Board of Trade’s latest return shows that Canada, New Zealand, Australia, and Holland, each send about one and a quarter million pounds, (sterling) worth of butter into the United Kingdom annually. France sends butter worth about £2,000,000, and Denmark supplies us with nearly {10,000,000 worth. To make Butter.--There are 3 methods pursued in the manufacture of butter. In one, the cream is separated from the milk, and in that state it is converted into butter by churning. In the second method, the whole milk is subjected to the same process, but it is extremely wasteful, for the sour butter milk is of no use except as food for pigs, whereas new skimmed milk has a marketable value, or, enriched with linseed meal or other oily substances, may be given to calves instead of whole milk. In Devon and Cornwall, and the West of England generally, the milk, as soon as it comes from the cow, is heated over a stove or hot water pipes, which makes the cream rise and thicken into the well known “ clotted cream," which is afterwards very readily and quickly turned into butter. The first method is generally said to give the richest butter, and the last the largest quantity but opinions differ. Churning.--A great many different churns are sold, but the secrets of good butter making are simple and applicable to all kinds. The first is scrupulous cleanliness. Everything must be scalded daily with boiling water, rinsed with cold water, and used wet. Every utensil must be set out in the open air every day. The second is the right temperature for the cream. A thermometer is absolutely necessary, and must register 5 5° to 60° Fahr. when churn- ing begins. The desired temperature is usually attained by adding a little warm water or icy cold water when it is necessary to modify the ternperature. Butter, under these conditions, should come in about 15 minutes. It is then washed quite free from butter milk, usually With cold water, before the butter is removed from the churn. Salt is generally added in the proportion of from i to 1 oz. for each 3 lb. of butter. It should be dried and finely powdered. To sweeten Rancid Button—This is done in several ways : by heating it in lime water (water in which 1 1b. would be washed should have about 15 drops of chloride added) ; by scalding with boiling water, or by washing in new milk. The last named is the safest and best method, and those who live some distance from the place from whence they procure their supplies of butter will find these instructions to perfectly sweeten rancid butter of service to them. The butter must be thoroughly washed and kneaded first in new milk, where it will lose the acid which has turned it, then in fresh spring water. 1290 HOUSEHOLD MANAGEMENT Margarine.-—Fifty years or more ago margarine was made entirely from the fat of animals, chiefly ox-fat, the fluid components of which, after being melted down and clarified, were churned up with milk to reproduce the orthodox flavour. To-day, however, vegetable fa’fis have almost completely superseded animal fats, with this advantage, that the slightly lower price of the vegetable fats enables the mantl' facturer to use much larger quantities of milk in the preparation the-l1 was formerly the case with the manufacture of margarine made from animal fats. In many other ways, too, the margarine of to—day is vastly superior to the margarine of earlier days. The processes of manufacture are entirely clean and wholesome. The proportion of fat is exactly the same as in an average specimen of butter. Its keeping power is even superior to butter, on account of the absence of certain fatty acidS which tend to promote decomposition in butter. It is absorbed almost a5 completely as butter, the difference being only 2 per cent. Its flavour is equal to that of an average specimen of butter, and it has the additional advantage of being very much cheaper. It is a most useful adj unct for culinary purposes, such as dry frying or pastry-making. Lastly. it forms a very valuable medium for supplying fat in the food of the working classes, now that the prejudice against its use, which was formerly somewhat widespread in this class, is fortunately fast dis' appearing. CHEESE. Cheese is the Curd of Milk, dried—This curd, or casein, which is held in solution in the whey under natural conditions, or so long as the milk is fresh, has the curious property of coagulating under the influ' mm: of an acid. Lactic acid, formed in the milk, serves to precipitate the Curd in the ordinary process of souring. Curd is formed in the first stage of di' gestion by the action of the gastric acid of the stomach. Lemon-juice is often used to make curd for cheesecakes. In cheese making “ rennet." or “ runnet,” is used—a preparation from the stomach of the calf; or in some countries, principally in Holland, a weak solution of hydro' chloric acid is substituted for the rennet. Method of Making.—Alth0ugh the broad principles of cheese making may be said to apply to all varieties of a particular class, the cheese of each county has certain distinguishing characteristics. That of Cheshire and Wales has a crumbly texture, and a deep yellow colour. produced artificially by the addition of anatto. Cheddar cheese. although similar in shape and size, is less crumbly, and usually of a pale colour. The methods employed in making these well-known varieties of cheese are almost identical. They are usually made of whole milk, unless the milk is very rich in cream,°in which case the night’s milk is skimmed before adding that of the morning. A prO' MILK, BUTTER, CHEESE AND EGGS 1291 perly equipped dairy is provided with a jacketed milk vat, so contrived that the milk may be surrounded with either hot or cold water. By these means the temperature of the milk is raised to a suitable heat, usually about 70‘I Fahr., and the rennet is added. The temperature is then raised and maintained at a higher level until the curd is firm enough to cut. Many-bladed knives greatly facilitate this part of the work, but some little practice is necessary‘ to enable the worker to wield one successfully. After cutting, the fine particles of curd are stirred continuously until the necessary degree of firmness is attained, and these are then allowed to sink to the bottom of the vat, where they remain in warm whey until sufficient acidity is developed. When the right point is reached, the whey is drawn ofi, the curd is broken up, covered with warm cloths, and kept thus until ripe enough to be salted and put into cheese moulds. The cheese remains in the mould under pressure until sufficiently firm to support its own weight, when it is trimmed and ironed into a good shape, and then transferred to the drying room. Here it remains for months, being turned every day, so that any moisture contained in the cheese may be equally distributed. To choose Cheesefi~The taste and smell are the best indications of quality. There is so much difference of taste that cheese, almost alone of all foods, is tasted by the customer before purchasing. A good cheese has rounded edges and sides, and when a piece is rubbed between the fingers it should melt and feel smooth. The bulging should not be great, however, as that indicates slight fermentation, and the cheese should be flat at the top. The best cheese is made of new milk, and contains, therefore, fat in addition to the curd. Skimmed milk cheeses are hard and indigestible. In fact, no cheese is easy of digestion, which probably accciunts for its not being a universal food h it has almost every other virtue, being cheap, portable, easy to store and palatable. In every pound of cheese as much solid food is eon- tained as in a pound of lean meat, and the food is of the flesh-forming kind, being rich in both proteid and fat. The principal Varieties 0! Cheese used in England are the following! and most of these are shown in the coloured plate. Cheshire Cheese, famed all over Europe for its rich quality and fine piquant flavour. It is made of entire new milk from which the cream has not been taken ofi. Gloucester Cheese is much milder in its taste than the Cheshire. There are two kinds of Gloucester cheese, single and double. Single Gloucester is made of skimmed milk, or of milk deprived of half the cream ; Double Gloucester is a cheese that pleases almost every palate ; it is made of the whole milk and cream. Stilton Chile“ is made by adding the cream of one day to the entire milk of the next; it was first made at Stilton, in Leicestershire. Gorgonzola 1*thle resembles Stilton, and has a large sale. Much is now made In England to imitate the original. Sage Cheese is so called from the Practice of colouring some curd with bruised sage, marigold-leaves and 1292 HOUSEHOLD MANAGEMENT parsley, and mixing this with some uncoloured curd. With the Romans, and during the middle ages, this practice was extensively adopted. Cheddar Cheese is manufactured principally at Pennard, neaf Cheddar, and is one of the best and most widely known cheeses we consume. American Cheddar is considered the best of the cheeses sold as American. Brickbat Cheese has nothing remarkable except its form. It is made by turning with rennet a mixture of cream and new milk- The curd is put into a wooden vessel the shape of a brick, and is then pressed and. dried in the usual way. Dunlop Cheese has a peculiarly mild and rich taste ; the best is made entime from new milk. Ne! Cheese (as it is called in London) is made chiefly in Lincolnshire, and i5 either made of all cream, or, like Stilton, by adding the cream of one day’s milking to the milk that comes immediately from the cow: these cheeses are extremely thin, and are compressed gently two of three times, turned for a few days, and then eaten new with radishes salad, etc. Sklmmed Milk Cheese is made in most dairy countries, and is eaten by the peasantry, but is not generally exported. There are some exceptions, such as the Parmesan Cheese, made in Parma and Piacenza, the most celebrated of all cheese, and made entirely of skimmed cow’s milk. The high flavour which it possesses is supposed to be owing to the rich herbage of the meadows of the Po, where the cows are pastured. The best Parmesan is kept for 3 or 4 years, and none is carried to market until it is at least 6 months old. Dutch Cheese derives its peculiar pungent taste from the practice adopted in Holland of coagulating the milk with muriatic acid instead of rennet Swiss Cheeses, in their several varieties, are all remarkable for their fine flavour. That from Gruyere, a bailiwick in the canton of Fribourg, is best known in England. It is flavoured by the dried herb of Meh‘lotoi officinalz's in powder. Cheese from milk and potatoes is manufactured in Thuringia and Saxony. Cream Cheese, although so called, is not properly cheese, but is merely cream dried suficiently to be cut with a knife. All cheeses are imitated in countries and places other than those from which they take their conventional names. Cheese is alsO made of skimmed milk mixed with animal fats or margarine, in the place of the cream that has been removed for sale. Camembert is 8 Brittany cheese, one of the most esteemed of cream cheeses, it being richer than most ; it is a small, flat cheese of a pale yellow colour, with a dark rind. Roquelort is a very rich cheese, made in the South of France, from the milk of sheep and goats. Like Stilton, it has to be kept a considerable time before it is suficiently ripe for eating- Shabzleger is a cheese exceedingly strong both in smell and taste, and for that reason is considered a delicacy by some and a cheese to be avoided by others. An excellent but little known English cheese i9 one called Wensleydale, which takes its name from the place where made. a small village in Yorkshire. This cheese has the characteristics of Stilton, and is rich in quality. Dorsetshire yields a very good cheese MILK, BUTTER, CHEESE AND EGGS 1293 called Blue Velny, from its blue-veined appearance. It may be com- pared to Stilton in flavour, but is less rich, being made entirely from skimmed milk. There are, in addition to the above, various fancy cheeses. EGGS. The Nutritive Properties of Eggs.—Although the qualities of those belonging to different birds vary somewhat, their nutritive constituents of fats and salts are identical, varying only in degree. Eggs are valuable on account of their concentrated nourishment, and their ready digestibility when raw or slightly cooked. The quality of eggs depends much upon the breed of the hens, and upon the character of the food given to them. N ew-laid eggs are more easily digested than eggs a day or two old, but the milkiness of an egg cooked almost as 80011 as it is laid is generally disliked. Poaching is undoubtedly the lightest way of dressing eggs ; and this is effected by putting them for 2 or 3 minutes into boiling water, to which is added a little salt and a few drops of lemon-j uice or vinegar to assist the coagulation 0f the albumen. Another light digestible way of cooking an egg is to place it into a saucepan of boiling water, and let it remain covered by the side of the fire for .10 minutes. Immersion for this period will Cook the white of the egg to the consistency of a jelly, but the water must not be allowed to even simmer. Uses of Eggs.—The purpose for which eggs are employed are more numerous and varied than any other article of food ; they form an impervious coating for frying ; they bind dry mixtures ; they increase the tenacity of paste and dough, so that they more completely retain the air ; when beaten to a froth, they are the means of introducing a good deal of air into a mixture, and thus increase its lightness ; and to all mixtures they give colour, flavour and lightness. Sources of Supply.—The Metropolis is supplied with eggs from all parts of the United Kingdom and Ireland, and they are likewise largely imported from various parts on the Continent; as France, Holland, Belgium, Denmark, Russia, Guernsey and Jersey, and also from Canada. The last Board of Trade return furnishes the following statistics :— EGGs IMPORTED INTO THE UNITED KINGDOM. E Principal Countries. Great Hundreds. Value. Russia . . . . . . 7,932,906 £2,042, 5 20 Denmark . . . . . 3,602,326 £1,461 ,4 59 Germany . . . . 3,554,232 £1,191,161 Belgium . . . . . 2, 1 57,073 £837, 120 France . . . . . . 1,698,614 £7 10,057 Egypt . . . . . - 572,3 12 £142,192 Canada . . . . - - 317.772 £129,631 Other British Possessions . 3 18,861 £130,010 ____ f 0 v 20’ 1 54,096 i £61644! 1 5° Total imported . ' __, f... _ 1294 HOUSEHOLD MANAGEMENT The Eggs of different Birds vary much in size and colour. Those of the ostrich are the largest ; one laid in the menagerie in Paris weighed 2 lbs. 14 ozs., held I pint, and was 6 inches deep ; this is about the usual size of those brought from Africa. Travellers describe ostrich eggs as of an agreeable tastet they keep longer than hen’s eggs. Drinking~cups are often made of the shell, which is very strong. The eggs of the turkey are almost as mild as those of the hen ;' the egg of the goose is large, but well flavoured. Ducks’ eggs have a rich flavour # the albumen is slightly transparent, or bluish, when set or coagulated by boiling, and requires less time to cook than hens’ eggs. Guinea fowls’ eggs are smaller and more delicate than those of the hen. Eggs of wild fowl are generally coloured, often spotted; and the taste generally partakes somewhat of the flavour of the bird. Those of land birds that are eaten, as the plover, lapwing, ruff, etc., are in general much esteemed ; but those of sea-fowl have, more or less, a strong fishy taste. The eggs of the turtle are very numerous ; they consist of yolk only, without shell, and are delicious. The average weight of a hen’s egg in the shell is 2 oz., the shell constituting about 10 per cent. of its total weight. Eggs keep best in a cold temperature of 36° Fahr. RECIPES FOR MILK, BUTTER, CHEESE AND EGGS CHAPTER XLII Milk and Cream 2998.—--CURDS AND WHEY. Ingredients.--Milk, rennet. Method.—Rennet varies so much in strength that no definite rules for its use can be given. It may be prepared from the lining of the Paunch of a calf, but it is much better to buy it ready prepared. Heat the milk to about 80° Fahr., add rennet according to the printed direc- tions on the bottle, and allow it to stand in a warm place until the curd separates itself from the whey. 2999.-DEVONSHIRE CREAM. Method.--The milk should be allowed to stand for 12 hours in winter, and about half that length of time when the weather is warm. The milk-pan is then set on a stove, and should remain there until the milk is quite hot, but it must not boil, otherwise the albumen will coagulate and form a skin on the surface. The more slowly the milk is heated the better will be the result. The time required depends upon the Size and shape of the vessel containing the milk, and the amount of heat applied, but small rings and undulations on the surface of the milk indicate that it is sufficiently scalded. When the process of scalding is completed, the vessel should at once he transferred to a Cold place and kept there until the following day, when the cream is Skimmed off into the tins or pots in which it is sold. In Devonshire nearly all the butter is made from scalded cream, and is usually very 3ooo.-DEVONSHIRE J UN KET. Ingredients—1 pint of new milk, I dessertspoonful of brandy, I dessertspoonful of castor sugar, I teaspoonful of prepared rennet, WhiPped or clotted cream, ground cinnamon or grated nutmeg. ms 1296 HOUSEHOLD MANAGEMENT Method.—Heat the milk to about 80° F ahr. and stir in, ofi the fire the sugar, brandy, and rennet. Pour this preparation into a deep dish, in which it will be served; put it aside until set, then cover the surface with either whipped or clotted cream, sprinkle on a little cinna' mon or nutmeg, and serve. Tlme.—2 hours. Average Cost, 9d. Sufficient for r dish. 3OOI.—-MILK AND CREAM, TO KEEP IN HOT WEATHER. Method.—In hot weather the milk, as soon as it is received, should be put into a double saucepan or a j ug placed in a saucepan of boiling water, and heated nearly to boiling point. If the milk is allowed t0 boil, the albumen will coagulate and form a skin on the surface, which will prevent the cream being as completely skimmed 05 as it would otherwise be. Cream may be kept for 24 hours, if scalded without sugar, and by the addition of the latter ingredient it will remain good for at least 36 hours, provided that it is kept in a cool place. A little boracic acid also preserves cream and milk by neutralizing the lactie acid. 3ooz.--MILK AND CREAM, TO SEPARATE. Method.—Nearly all large dairies are provided with steam separators, and smaller ones with separators worked by hand. In ordinary house' holds, where these mechanical contrivances are not available, the milk should at once be poured into a large and very shallow basin. In7 or8 hours the greater part of the cream will have risen to the surface- qut is a perfect food, inasmuch as it contains in right proportions all the food substances model" to sustain lite, its constituents in Ice parts being 8 water 86 co,- proteids, foo; tats, 4'00; carbth' drates, 4'30: salts, 0'70. It forms a valuable food for the oun : and Ill sickness life can be bl" tained on milk alone for long periods. It also forms a valuable ad ition to the diet of adults in helleh' more especially when the indispensable solid part of their [00d is lacking in nourishing consumer!“- I Butter 3003.—ANCHOVY BUTTER. (F r.——Beurre d’Anchois.) IngredientsA—l- of a lb. of butter, 3 anchovies or r teaspoonful of essence, cayenne. Method.—Wash and bone the anchovies, pound them well in a mortar. and rub them through a fine hair sieve. Mix the paste thus obtained smoothly with the butter, add cayenne to taste, and use as required. When anchovy essence is used, it is simply mixed smoothly with the butter, Time.--20 minutes. Average Cost, 4d. to 6d. CHEESE. 5‘ Ron; "\Ro‘hlefoo'a' a“Double Gloucester. 3—Koboko. 4—Parmesan. 5—Dutch. 16 heddar' 7‘SChabzieger. B—Dun'agit. g—York Cream. xc—Port du Salut. \S‘iltom ;7 c"_P0mme-l. 13—Camembert. 14* Mainzer. xs—Cheshire. ream Bnndon. 18 Grnyere. xg—Wiltshire Loaf zo~ Cheddar Loaf. RECIPES FOR BUTTER 1297 3004.--BUTTER, T0 CLARIFY. Method.-—Put the butter into a stewpan, heat it slowly, removing the scum as it rises, and when quite clear, pour it carefully into clean and dry jars, leaving the sediment behind. 300 5.—CURLED BUTTER. Method.—Tie a strong cloth by two of the corners to an iron hook in the wall. Tie the other end of the cloth into a knot, but so loosely that the index finger may be easily passed through it. Place the butter in the cloth, twist it lightly, thus forcing the butter through the knot in fine short rolls or curls. The butter may then be garnished With parsley and served. Butter for garnishing hams, etc., should be worked until sufficiently soft, and then used by means of a piece of stiff paper folded in the form of a comet. The butter is squeezed in fine strings through the hole at the bottom of the comet, and a little experience soon enables the worker to execute various designs. 3006.—-FAIRY OR FEATHERY BUTTER. Method.—Work the butter until it is sufficiently soft, then place it in a piece of coarse butter muslin or some loosely woven fabric through Which it can be forced in fine particles, and which must be previously wetted with cold water. Draw the edges of the muslin together and press the butter gently through, letting it fall lightly into the dish in which it will be served, or round any dish it is intended to garnish. 3007.--FRESH BUTTER, TO KEEP AND CHOOSE. Method.--Fresh butter should be kept in a dark, cool and airy place, and in as large a mass as possible. Mould as much only as is required, as the greater the surface exposed the more risk there will be of it bec0ming rancid. Butter coolers of stoneware are very much used for keeping butterinwarm weather. They are made with bell-shaped covers, into the top of which a little cold water should be poured, and in summer time very frequently changed. Failing one of these useful additions to the larder, the butter should be kept in a vessel surrounded with cold water, and covered with muslin kept constantly wet by immersing its edges in the water which fills the outer vessel. In choosing fresh butter, see that it has a fresh, pleasant smell } if otherwise, it may be accepted as an indication that it has not been sufficiently washed from the buttermilk, and consequently will not keep. Butter should be quite dry ; a considerable amount of water is sometimes left in it, so as not to decrease its weight, and thereby its keeping qualities are impaired. 1298 HOUSEHOLD MANAGEMENT 3oo8.-—LOBSTER BUTTER. (FIR-r3611“? de Homard.) Ingredients.--Lobster coral, butter, cayenne, salt. Method.-—Dry the coral thoroughly, then pound it until smooth, adding cayenne and salt to taste, and a little butter gradually until the desired consistency is attained. Tlme.—}-hour. Average Cost, 6d. to 9d. 3009.-—MONTPELIER BUTTER. (F r.--Beurre Monte pelier.) Ingredients.—Watercress, fresh butter, pepper and salt. Method.—Choose fresh young watercress, strip the leaves from the stalks, wash and dry them thoroughly, and chop them finely. Enclose the chopped cress in the corner of a clean cloth, dip it 2 or 3 times into cold water, then squeeze as dry as possible. Knead it into the butter, adding it by degrees until the butter is sufficiently green, then add salt and pepper to taste, and use as required. Tlme.—2o minutes. Average Cost, 4d. to 6d. 3OIo.—MOULDED BUTTER. Method.—Butter may be shaped without the aid of moulds, but round butter moulds or wooden stamps are much used and are made in a variety of patterns. They should be kept scrupu' lously clean, and before the butter is pressed in the moulds should be scalded, and afterwards well soaked in cold water. The butter at once takes the impress of the mould, and may therefore be turned out immediately into the butter dish. In hot weather 8 little ice should be placed either round or beneath the butter dish. Dishes with a double bottom are constructed for this purpose. 3011.--SALT BUTTER, r0 PRESERVE AND TO CHOOSE. Method.--In large families, where salt butter is purchased a tub at a time, the first thing to be done is to turn the whole of the butter out, and, with a clean knife, to scrape the outside ; the tub should then be wiped with a clean cloth, and sprinkled all round with salt, the butter replaced, and the lid kept on to exclude the air. It is necessary to take these precautions, since a want of proper cleanliness in the dairymaid may cause the outside of the butter to become rancid; and if the scraping be neglected, the whole mass will soon become spoiled. To choose salt butter, plunge a knife into it, and if, when drawn out, the blade smells rancid or unpleasant, the butter is bad. The layers in tubs will vary greatly, the butter being made at different times; RECIPES FOR CHEESE r299 80 to try if the whole tub be good, the cask should be unhooped, and the butter tried between the staves. Butter may be kept fresh for 10 or 12 days by a very simple process. Knead it well in cold water till the butter-milk is extracted ; then Put it in a glazed jar, invert this in another, putting into the latter a Sufficient quantity of water to exclude the air. Renew the water every day. Cheese. ' 3012.1—~CAYENNE CHEESE FINGERS. Ingredients.—} of a lb. of finely-grated cheese, } of a lb. of butter, }Of a lb. of flour, } a saltspoonful of cayenne, i a saltspoonful of salt, Water. Method.--Rub the butter into the flour, add the grated cheese, caYenne and salt, and mix these ingredients well together. Add 8llfiicient cold water to mix the whole into a stiff paste, roll it out to flbout a i of an inch in thickness, and cut the paste into fingers 3} 1rIChes long and 1 of an inch wide. Place them on a greased baking- 8heet and bake in a moderately cool oven until crisp and lightly browned, Serve either hot or cold. Tlme.—45 minutes. Average Cost, 7d. Sufficient for 10 persons. 3013.—-CHEESE. (Fm—Fromage.) When a whole cheese is bought, and it is necessary to preserve some Portion of it for a considerable time, it will be found a good plan to keep the cut surfaces of the cheese covered with well-buttered paper. The rind of the cheese should be left exposed to the air, and it should beturned frequently and its surface well rubbed first with a dry cloth and afterwards with melted fat or oil. To keep moist a piece of cheese that is in daily use, when it comes from the table wrap it at once in a damp cloth, preferably damped. with beer, and keep it in a nearly air- tight tin or other receptacle. 3014.-—CHEESE, METHODS OF SERVING. There are several methods of serving cheese. In large establishJ ments, where 3 or 4 kinds are in daily “use, it is a convenient plan to hand the butter and biscuits in a dual dish and ask what cheese will be eaten with them. Each piece of cheese should, of course, be arranged on a folded napkin, raised at the sides to conceal some of the lOwer portion of the cheese. When only one kind of cheese is in use, and the number to be served is considerable, the easiest and inost economical method is to use dishes with three divisions, and fill 1300 HOUSEHOLD MANAGEMENT one of them with small, square pieces of cheese, and the other tw0 respectively with butter and biscuits. In small households it is more economical to place the cheese on the table in the piece, and cut off from it what is required. 3015.—CHEESE BISCUITS. (Fr.—Biscuits de Fromage.) Ingredients.-Finely-grated cheese, puff paste trimmings, r yolk of egg. Method—Roll the paste out thinly, sprinkle it liberally with grated cheese, and fold in three. Repeat the process twice, then cut it into rounds with a small cutter, brush them over with beaten yolk of egg. and bake in a moderately hot oven until crisp. Time.—30 minutes. Average Cost, 5d. Sufficient, allow 2 to each person. 3016.—CHEESE BISCUITS. (Another Method.) lngredients.—-3 oz. of grated cheese, 2 oz. of butter, 3 oz. of flour. 1 yolk of egg, cayenne, pepper and salt. Method.-—Rub the butter into the flour, add the cheese, season to taste, and mix into a stifi dough with the yolk of egg. Roll out the dough to rather less than a } of an inch in thickness, stamp it into rounds or cut it into fingers, and bake in a quick oven until crisp- The biscuits will keep for a long time in a tin, and can be heated when wanted. Tlme.—i-hour. Average Cost, 5d. Sufficient, allow 2 to each person. 3017.—CHEESE FONDUE. (FL—Fondue de Fromage.) Ingredients.—3 oz. of finely-grated Parmesan 0r Cheshire cheese. i oz. of butter, r oz. of flour, 3 whites of eggs, 2 yolks of eggs, 1» of a pint of milk, a pinch of salt, a small pinch of cayenne. Method.--Melt the butter in a stewpan, mix in the flour, add the milk, and stir and simmer gently until smooth and thick. Add the cheese, salt and cayenne, and when well mixed pour the preparation on to the well-beaten yolks of eggs, stirring briskly meanwhile. Whip the whites of eggs to a stiff froth, and stir them lightly into the mixture. Have ready a well-buttered souflié tin which the mixture should about half fill, pour it in and bake in a moderately hot oven for about 20 minutes. As the excellence of this dish depends on its lightness it should be served the moment it is ready. Overcooking will cause it to be tough, and standing after it is cooked will make it heavy. Timed-hour. Average Cost, 9d. Sufficient for r dish. RECIPES FOR CHEESE I301 3oz8.-~CHEESE FONDUE. (Another Method.) Ingredients—4 oz. of finely-grated cheese, 1 oz. of butter, 1 oz. of flour, 3 eggs, 1» of a pint of milk, a good pinch of bicarbonate of potash, mustard, salt and pepper to taste. Method.--The potash, which is added to assist in the decomposition of the coagulated casein in the cheese, shouldbe dissolved in the milk. Melt the butter in a stewpan, add the flour, and when well mixed, pour in the milk, and stir until it boils. Simmer for 2 or 3 minutes. then add the cheese, mixed mustard, salt and pepper to taste, and stir until the cheese is quite melted. Let the mixture cool slightly, then stir in the well-beaten eggs, pour into a well-buttered fireproof dish, and bake in a moderately hot oven until set. Serve as quickly as possible. Time.--}-hour. Average Cost, 8d. to rod. Sufficient for r dish. 3019.-CHEESE FONDUE. (Another Method.) Ingredients.--r teacupful of grated cheese, i- a teacupful of fine breadcrumbs, 1 oz. of butter, 3 whites of eggs, 2 yolks of eggs, 1 of a pint of milk, salt and pepper, cayenne to taste. Method.-*~Heat the milk nearly to boiling point, add the butter, stir until melted, then pour the milk over the breadcrumbs. Cover, and let them stand for 10 minutes, then stir in the cheese, yolks of eggs, salt, cayenne and pepper to taste. Whip the whites of eggs to a stiff froth, stir them lightly into the mixture, turn it into a well-buttered souffle tin or fireproof dish, and bake until set in a moderately hot oven. Serve as quickly as possible. Time.--l--hour. Average Cost, 9d. Sufllcient for one dish. 3ozo.~—CHEESE PATTIES. (Fr.--Bouchées au Fromage.) Ingredients.--4 oz. of grated cheese, 1 oz. of butter, ; oz. of flour, 1‘ 8 pint of milk, 4 eggs, salt and cayenne, a little pufl paste. Method.—-Melt the butter in a stewpan, stir in the flour, add the milk, alld boil for 3 or 4 minutes, stirring meanwhile. Let the mixture cool slightly. Stir in the yolks of eggs, cook gently for 2 or 3 minutes, but (1° not allow it to boil. Add the cheese, season to taste, then stir in as lightly as possible the previously stifily-whipped whites of eggs. Have readYsome patty-pans lined with thinly rolled out puff paste, fill with e mixture, and bake in a quick oven. lI‘m-“~20 minutes. Average Cost, 9d. to rod. Suillcient for 9 persons. 3021.—-CHEESE RAMAKINS.’ (Fr.—Ramequin de 1 Fromage.) “mum‘s-‘1 oz. of Parmesan cheese, I 02. of Cheshire cheese. 1 OZ- I302 HOUSEHOLD MANAGEMENT of butter, l a tablespoonful of breadcrumbs, 1 egg. mace, salt an‘i pepper to taste, milk. ' Method.—-Bare1y cover the breadcrumbs with boiling milk, let thefll stand covered for 10 minutes, then pound well in a mortar. Add the cheese, previously cut finely, the butter, the yolk of the egg, season to taste, and continue the pounding until a perfectly smooth mixture is obtained. Whip the white of egg to a stiff froth, stir it lightly into the mixture, pour it into well-buttered china or paper ramakin cases, and bake in a quick oven until set. Tlme.--1-hour. Average Cost, 6d. Sulllclent for 6 persons. 3022.—-CHEESE SANDWICHES. Ingredients—Thin slices of cheese, brown bread, butter. Method—“Cut thin slices of bread from a brown loaf at least one day old, and spread them liberally with butter. Cover half the prepared slices with thin slices of cheese, cover with the remaining half, and culc into squares or triangles. Place them in a moderately hot oven on 8 buttered baking-sheet, and when both sides of the bread are crisp and brown, arrange the sandwiches neatly on a hot dish, and serve as quickly as possible. Tlme.—-2o minutes. Average Cost, 6d. Sufficient for 5 persons. 3023.—CHEESE STRAWS. (Fr.—-Pailles au Par- mesan.) Ingredients.-~r oz. of finely-grated cheese, I oz. of butter, 1 oz. of breadcrumbs, 1 oz. of flour, a good pinch of salt, a small pinch of cayenne, water. Method.—Rub the butter into the flour, add the breadcrumbs, cheese, cayenne and salt, and just sufficient cold water to mix into a stifl paste. Roll the paste out to about a i of an inch in thickness, cut it into strips about 3 inches long and 1~ inch wide, and place the strips on a greased baking-sheet. Bake in a moderately cool oven until Crisp, and serve either hot or cold. Tlme.-—1-hour. Average Cost, 4ld. Sufficient for 5 persons. Nola—For other methods of making cheese straws, see chapter on Savouries. 3024.——CREAM CHEESE. (F r,-—Créme de Fromage. Ingredients—3 pints of double cream. Method.—-Tie the cream in a clean wet cloth, and hang it in a (:001 place for 6 or 7 days. At the end of this time put it into a mould, previously lined with butter muslin, and place it under slight pressur° for z or 3 days, turning it 2 or 3 times daily. RECIPES FOR CHEESE I303 3025-—-MACARONI AND CHEESE. (Fr.--Macaroni au Fromage.) Ingmdlents.—i- of a 1b. of macaroni, 3 oz. of grated cheese, 1 oz. of butter, 2 yolks of eggs, } a pint of good gravy, 4 tablespoonfuls of cream. salt, cayenne and pepper. Method.-—Break the macaroni into short lengths, put them into the gravy when quite boiling, and simmer until tender. Strain, put the macaroni into a deep fireproof dish, and return the gravy to the stew- Pan. Add the well-beaten yolks of eggs, cream, salt, pepper and cayenne to taste, and stir until the mixture slightly thickens. Pour Over the macaroni, sprinkle on the grated cheese, add the butter broken into small pieces, and brown with a salamander, or in a brisk oven. Tlme.--r hour. Average Cost, 10d. Sufllclent for one dish. 3026.-—MACARONI CHEESE. (Fm—Macaroni au Gratin.) Ingredlents.-—4 oz. of macaroni, 3 oz. of grated cheese, 1 oz. of butter, i an oz. of flour, 4} a pint of milk, } a teaspoonful of made mustard, salt and pepper to taste, brown breadcrumbs. Method.-Break the macaroni into small pieces, put them into slightly-salted rapidly-boiling water, boil until tender, and drain well. Melt the butter in a stewpan, stir in the flour, add the milk, and boil W611, stirring continuously. Now add the macaroni, cheese, mustard, a liberal seasoning of salt and pepper, and mix all well together. Have ready a well-buttered fireproof dish, turn the mixture into it, sprinkle the surface with brown breadcrumbs and grated cheese, place a few small pieces of butter on the top, and bake in a quick oven until nicely browned. If preferred, the mixture may be cooked in scallop shells or ramakin cases. Tlme.--}-hour. Average Cost, 6d. Sufficient for one dish. 3027.-—P0TTED CHEESE. Ingredients—3 lbs. of Cheshire or Cheddar cheese, .} a lb. of butter, t Of a pint of Chablis or Sauterne, } a teaspoonful of ground mace, a 800d pinch of cayenne pepper, clarified butter. . Methodr—Remove the rind, cut the cheese into small pieces, pound It in a mortar until smooth, adding the 1} 1b. of butter gradually. 5635011 to taste, stir in the wine, press the preparation into small pots, and cover with clarified butter. Store in a cool, dry place. Tuna—1} hours. Average Cost, 35. 9d. to 43. Sufficient for9 pots. I304 HOUSEHOLD MANAGEMENT 3028.--STILTON CHEESE, r0 SERVE. Stilton cheese takes first rank as an English cheese. I hose made in May or June are considered ready for use at Christmas, but they are not in prime condition until they have been kept for at least 12 month!» Good old cheese that owes its flavour entirely to the full development of the constituents comprising it is undoubtedly the finest, but many prefer the stronger flavour imparted by adding daily small quantities of port, sherry, old ale or good stout, the liquor being poured in through holes in the top of the cheese. In serving a Stilton cheese the top of it should be cut ofi to form a lid, and a napkin or piece of white paper: with a frill at the top, pinned round. When the cheese goes from table, the lid should be replaced. Dishes of china or earthenware for Stilton and other cheeses keep the cheese in good condition and prevent waste- 3029.—TOASTED CHEESE. Ingredients.—Cheese, butter, ale or stout, mustard. pepper, toast. Method—To serve this dish in perfection either a chafing-dish or an old-fashioned cheese-toaster with an outer dish containing boiling water is needed. Cut the cheese into thin slices, place them in the cheese-toaster, spread on a little mustard, season them with peppef' and, unless the cheese be very rich, add the butter broken into sm pieces. Pour over the whole 2 or 3 tablespoonfuls of ale or stout (milk may be substituted), stand the dish on a hot place or in e moderately hot oven, and cook until the cheese is melted. Serve at once in the hot-water dish, and hand crisp dry toast separately. Tlme.--ro minutes. Average Cost, 3d. Sufficient for r person. 303o.—TOASTED CHEESE. (Another Method.) Ingredients.—Cheshire or Cheddar cheese, bread, butter, mustard and Pepper- Method.—Cut the bread into slices about 1} an inch in thickness, toast them, trim off the crust, and out each slice across into 4 squares Cover each square with a thin slice of cheese toasted on one side, place them before a sharp fire or in a moderately hot oven, and serve as sooli as suficiently toasted. 3031.—-TOASTED CHEESE, OR WELSH RAREBIT. Ingredients.—} a 1b. of Cheshire or Cheddar cheese, r 02, of butter. 2 tablespoonfuls of either milk or ale, 1 teaspoonful of made mustard, hot buttered toast. Method.—Melt the butter in a stewpan, add the cheese cut into small pieces, stir until melted, then add the milk or ale gradually, mustard and season to taste. Have ready some hot-buttered toast, pour the cheese preparation on to it, and serve as hot as possible. Time.—r5 minutes. Average Cost, rod. Sufficient for 3 persons. CHEESE AND EGG SAVORIES. i l O . l . O Q \ O Q . s a . Wow-9n“. 0.9000eg..". . 'e 'I' "1' that. I A Q ‘ ‘ll‘§L'-l*_\ .us.‘_ . ‘:,$v¢.--..~ ' v . I ese <1 Artms_ 2. Scrmnblcd Eggs, . 3. Cold Cheese Creams. CHEESE AND EGGS. 3. Almond Cheesecakes. 2. Scotch Eggs. 1. Cheese Straws. RECIPES FOR EGGS 1305 Eggs. 3032.--ALPINE EGGS. (Fr.—-—Oeufs a la Suisse.) Ingredients.--4 eggs, 6 oz. of cheese, 2 oz. of butter, a little finely- Chopped parsley, pepper and salt. MBlhOIIH-JBHttCI' a. fireproof baking-dish thickly, line it with the greater part of the cheese cut in thin slices, and break the eggs over this, keeping the yolks whole. Grate the remainder of the cheese or chop it finely, and mix with it the parsley. Season the eggs liberally with salt and pepper, sprinkle over them the grated cheese, and add the remainder of the butter broken into small pieces. Bake in a quick oven for 10 minutes and serve hot. Time—10 minutes to bake. Average Cost, 1s. Sufilcient for 4 persons. 3033.—BAKED EGGS. (Fr.-—0eufs au Four.) Ingredients—6 eggs, 2 oz. of finely-grated cheese, 2 oz. of bread- til’llmbs. } oz. of butter, I teaspoonful of finely-chopped parsley, salt, Cayenne. Distinct—Butter 6 china or ramakin cases, put the seasoning into :‘hem, and break an egg into each. Put an equal portion of cheese Into each cup, cover with breadcrumbs, and add a small piece of butter. Bake in a moderate oven for about 5 minutes, or until set, and serve hot. Timer—5 minutes to bake. Average Cost, 18. to 18. 2d. Sufilclent for 4 PQrsons. 3°34.-—BAKED EGGS, COQUETTE STYLE. (Fr.— Oeufs a la Coquette.) Ingredients—6 eggs, 2 oz. of finely chopped ham or tongue, 1 oz. of butter, 6 dessertspoonfuls of cream, nutmeg, cayenne pepper and salt. Method.--Liberally butter 6 ramakin cases, divide the remainder of the butter into equal portions, and place one in each case. To each add a dessertspoonful of cream, a pinch of nutmeg and a little salt and Pepper. and place them in the oven on a baking sheet. When the c{mtents begin to simmer break and add the eggs carefully, place a Pmch of cayenne in the centre of each yolk and replace in the oven. Wth sufficiently cooked sprinkle the chopped ham or tongue lightly on the white part of each egg, taking care to leave the yolk uncovered, and serve hot. Tlme.--About 20 minutes. Average Cost, 18. 8d. Sufficient for 5 or 6 Parsons. Seasonable at any time, I306 HOUSEHOLD MANAGEMENT 3035.-—BOILED EGGS. Method.—Eggs for boiling cannot be too fresh, but a longer time should be allowed for boiling a new-laid egg than one that is 3 or 4 days old. Have ready a saucepan of boiling water, put the eggs into it gently with a spoon, letting the spoon touch the bottom of the saucepan before it is withdrawn, to avoid cracking the shell. For those who like eggs lightly boiled, 3 to 3} minutes will be found sufficient, 4 minutes’ gentle boiling will lightly coagulate the white, and 5 minutes will set it firmly. Eggs for salads and sandwiches should be allowed to boil for 10 minutes. Cracking the shell and allowing the egg to remain in water until cold prevents a dark rim forming round the yolk. Econ—When fresh eggs are dropped into a vessel full of boiling water they crack, because fl" gs, being well filled the shells give way to the expansion of the interior fluids, caused by the MI“ I the volume of the hot water be small, the shells do not crack, since its temperature is reduced b7 the eggs betore the interior dilation can take place. Stale eggs do not crack, the air inside NW easily compressed. 3036.—BUTTERED EGGS. (Fr.——Oeufs Brouillés all Beurre.) Ingredients.—2 eggs, 1 oz. of butter, salt and pepper, buttered toast Method.—Melt the butter, but do not allow it to get hot. Break the eggs into a basin, add seasoning to taste, beat slightly, then pour into the stewpan containing the butter. Stir them briskly over a moderate heat until quite thick, then pour over the prepared toast, and set“, at once. Tlme.-—5 minutes. Average Cost, 6d. Sulllclent for 2 persons. 3037._nuc1onfuls of breadcrumbs (about), 2 tablespoonfuls of cream, I teaspoonful of chopped parsley, I finely chopped shallot, butter, salt, Pepper. 6 china or paper ramakin cases. l°lhod.-~Brush the inside of the ramakin cases over with clarified blfttel‘ or oil, and place them on a baking-tin in the oven for a few mlnuteS. Fry the shallot in a little butter, then drain and put it equally divided into the cases. To the breadcrumbs add half the cheese and parsley and a good seasoning of salt and pepper, and put an equal amount of the mixture into each case. Add very small piece of butter. break and put in the eggs, and sprinkle with salt and pepper. Pour a little cream over each egg, add the remainder of the cheese, bake in a moderate oven until set, then sprinkle with parsley. “IMF-To bake, about 6 minutes. Average Cost, Is. 3d. r310 HOUSEHOLD MANAGEMENT 3048.-—EGGS, lN MAYONNAISE ASPIC. (Fix—0811B a la Courtet.) lngredlents.—3 large tomatoes, 6 eggs, r oz. of butter, 2 tablespoon- fuls of cream, salt, pepper, mayonnaise sauce, aspic jelly, salad. Method.—Cut the tomatoes across in halves, squeeze out all the juice and remove some of the pulp. Beat the eggs, add the crearfl and seasoning to taste, pour the preparation into a stewpan containing the butter, and stir over the fire until it thickens. Let it cool, thefl fill the prepared tomatoes, piling the mixture somewhat high, and when quite cold coat first with mayonnaise sauce and afterwards with aspic jelly. Serve on a 'well dressed salad. Tlme.-—A1together, about 1} hours. Average Cost, zs. Sutlleieflt for 5 or 6 persons. 3049.-—EGGS, MORNAY STYLE. (Fr,—Oeufs a 13 Mornay.) lngredlents.—6 hard-boiled eggs, about 1 oz. of butter, 1} 01- 0‘ grated cheese, } of a pint of white sauce No. 222, nutmeg, salt, pepper' Method.—Cut the eggs into thick slices, place them on a. well bu" tered fireproof dish, and sprinkle them lightly with nutmeg and more liberally with salt and pepper. Add 1 oz. of cheese to the sauce, pour it over the eggs. Sprinkle thickly with cheese, and add a few my pieces of butter. Brown the surface in a hot oven, and serve. Tlme.—To bake, about 5 minutes. Average Cost, rs. Sufficient W 4 or 5 persons. 3o5o.-—EGGS, PIEMoNTAISE STYLE. (Fre—Oeufs a la Piemontaise.) Ingredients—6 eggs, 4 oz. Carolina rice, 3 or 4 ripe but firm tom” toes, 2 tablespoonfuls of grated Parmesan cheese, 2 slices of bacon fried and cut into fine strips, black pepper, stock, salt, pepper. 8 Method.--Wash and drain the rice, cover it with stock and bo‘ gently until soft and dry, adding more stock when necessary. Mean!1 while squeeze the juice from the tomatoes and chop them finely. W324 the rice is ready add to it the tomatoes, bacon, cheese and a g , seasoning of salt and pepper, and press into a flat mould, which at“? wards invert on to a hot dish. Fry the eggs in clarified butter 01' o ' trim them neatly, and arrange them in a circle round the rice 5113 ' Place a tiny pinch of black pepper in the centre of each yolk of egg. 3“ serve. U Tlme.-About 1} hours. Average Cost, 18. 8d. Sufllclent for 5 or persons. RECIPES FOR EGGS 1311 305I.--EGGS, POLONAISE STYLE. (Fr.~—Oeufs a la Polonaise.) InKl'edients.---€> eggs, 1 tablespoonful of cream, I teaspoonful of finely chopped parsley, 1 teaspoonful of finely chopped chives, r teacupful of Small dice of bread, clarified butter, salt, pepper. Method.-Fry the dice of bread in clarified butter and drain well. Beat the eggs, add the cream, parsley, chives, fried bread and a good 8eilisoning of salt and pepper, and pour the preparation into a stew- pan Containing about 2 tablespoonfuls of clarified butter. Stir over the fire until the mixture is thick enough to spread, then drop it in spoonfuls into hot clarified butter, fry, drain well and serve. "ma—Altogether, about 15 minutes. Average Cost, 1s. 3d. Sum- "mi for 5 or 6 persons. 3052.--EGGS SUR LE PLAT. Illsi'edients.----4 eggs, 1 oz. of butter, salt and pepper. Method.~8pread a fireproof dish thickly with butter, break the eggs info it, taking care to keep the yolks whole, and season them lightly w1th salt and pepper. Put the remainder of the butter, cut into very :man pieces, on the top of the eggs, and bake in a moderately hot vifll until the whites become set, but not hard. Serve in the dish in which they were cooked. Tina—10 minutes. Average Cost, 8d. Sufficient for 2 persons. 3°53--—EGGS, TO CHOOSE. a The freshness of eggs may be tested in several ways. One ingenious wleratus is a speculum, furnished with an interior looking-glass, inifmih renders the egg sufficiently transparent to show if it is fresh, cl ected. or really bad. If fresh, a clear disk is thrown ; if stale, a My disk with spots ; and if bad, a dark unsightly disk is visible. I{other method of ascertaining their freshness is to hold them before eL Khted candle or to the light. If the egg looks clear, it will be per- woily good; but if there is a black spot attached to the shell, it is c “mess The former test cannot be put into practice when pur- at P18 eggs in the ordinary way, and the latter test can only be applied night time when an artificial light is burning- To an experienced “yer the size, weight and appearance of eggs indicate their value, male eggs being considerably lighter than those newly laid. Eggs t cilrlnot be relied on should always be broken separately. tha Figs contain, for their bulk, a greater quantity of nutriment wan any other article of food. In 100 parts there are 73-50 parts of how ' I3'50 of proteids, 11-60 of fats, and 1-40 of salts. It does not, ever. follow that eggs are always suited to weak digestions ; quite I312 HOUSEHOLD MANAGEMENT the contrary, for it is often a great object to give the stomach a large surface to work upon, a considerable volume of ingesta, over which the nutritive matter is difiused, and so exposed to the action of the gastric juice at many points; for there are many persons who canflf) digest eggs, however cooked. The indigestibility of eggs decreases 1” proportion to the degree in which they are hardened by boiling. 3054.—EGGS, TO KEEP, FOR WINTER USE. Method.—Procure the eggs warm from the nest, grease them thoroung all over with butter, lard or oil, lay them in a box on a thick layer 0{ bran, and surround each egg with a little bran, to prevent them touch' ing each other. Cover each layer of eggs thickly with bran. 3o55.—EGGS WITH BLACK BUTTER. (Fr.—Oeuf$ frits au Beurre Noir.) Ingredients.-—4 eggs, 2 oz. of butter, anchovy paste, 1 dessertspoonfl11 of tarragon vinegar, finely-chopped parsley, buttered toast. Method.—-Melt the butter in a saute-pan or frying-pan, and fry the eggs, taking care to keep the yolks whole. Have ready some well' buttered toast cut into small rounds, spread them lightly with anchovy paste, then place the eggs on them. Re-heat the butter with the tarragon vinegar, cook it until dark brown, then pour it over the eggs and serve them garnished with fried parsley. Tlme.—2o minutes. Average Cost, rs. Sufllclent for 2 or 3 persons- 3056.-—EGGS WITH MUSHROOMS. (Fr.-—Oeufs an! Champignons.) Ingredients.-—6 eggs, :2 small mushrooms, 1 oz. of butter, 2 small onions, 1} a pint of good gravy, pepper and salt. Method.-—Boi1 the eggs hard, and when cold cut them into rather thin slices. Slice, and fry the mushrooms and onions in the butter. add the gravy, bring to the boil, and season to taste. Put in the sliced eggs, let them become thoroughly hot, then dish carefully, and serve- Tlme.—}-hour. Average Cost, rs. 6.1. Sufficient for 4 or 5 persons. 3057.--EGGS WITH WHITE SAUCE. (Fr.——0eufsi la Tripe.) Ingredients.--6 eggs, } a pint of good white sauce (sea Sauces), 8 little finely-chopped parsley, 2 tablespoonfuls of cream. Method.—Boil the eggs hard, let them remain in water until quite cold. then divide each one into slices or small sections. Make the sauce as directed, season it with salt and pepper, and add the cream- J RECIPES FOR EGGS I313 Arrange the prepared eggs in 6 china coquiile cases, or failing these, in one dish, cover them with sauce, sprinkle lightly with parsley, then Serve. Tlme.—}-hour. Average Cost, rs. 4d. Sufficient for 3 or 4 persons. 3058.-—FRICASSEE 0F secs. (Fr.—--Fricasséed’0eufs.) Ingredients.-4 hard-boiled eggs, } a pint of white sauce (see Sauces), fried or toasted croutons of bread, finely-chopped parsley, salt and Perver- Method.--Boi1 the eggs hard, cut them into rather thick slices, and reserve the yolk of 1 for garnishing. Prepare the’ sauce as directed, season to taste, put in the sliced eggs, and let them become thorougth hot. Arrange neatly on a hot dish, sprinkle with parsley, and yolk 0f egg previously passed through a fine sieve, garnish with the croutons, then serve. ’l‘lme.--}-hour. Average Cost, rod. to rs. Sumclent for 2 or 3 persons. 3o59.-—FRIED EGGS. (Fr.——Oeufs Frits.) Ingredients-+4 eggs, 2 oz. of butter or fat, toasted bread. Method.--Heat the butter or fat in a fryingpan. Break the eggs into cups, slip them gently in the hot butter or fat, and fry until the Whites are set. Whilst they are frying, draw the whites gently over the yolks with a Spoon, and when set, baste them well with the butter‘ or fat. Take the eggs up with a slice, drain well from fat, trim them neatly. and serve on slices of toast. If the eggs. are to be served with ham or bacon, cook them in the fat obtained by frying the same. Tlme.~ro minutes. Average Cost, 8d. Sufficient for 2 or 3 persons. 3060.—-0VERTURN ED EGGS. Ifluctuates—Eggs, breadcrumbs, butter, salt and pepper. Mamet—Butter some china ramakin cases or very small patty-pans thoroughly. Coat them rather thickly With breadcrumbs, into each one break an egg. and sprinkle lightly with salt and Pepper. Bake gently until set, then invert them carefully on to a hot dish, and serve. 3061.—0X EYES. Inmdlentsa-Eggs. stale bread, sour creamy milk, butter. Method.--Cut some slices of stale bread 1' of an inch in thickness. Toast and stamp them into rounds 3 inches in diameter, then take out the middle of each round with a 1} inch diameter cutter. Place th: rings in a well-buttered dish, pour over them gradually as much sour cream as they will absorb without becoming sodden, then break 1 egg U U 1314 HOUSEHOLD MANAGEMENT carefully into each ring. Sprinkle lightly with salt and pepper, @0va each egg with l toaspoonful of new milk; and bake gently rentil tli6 whites are set, but not hard. Tlm.e-es to 6 minutes. 3062n+PARMENTIER EGGS. (Free—Cents a 18 Parmentier,> Ingredients-+6 eggs. 3 large potatoes. d oz. of grated icheese; } an or. of butter, I gill of white sauce, breadcrumbs, lemon-juice, salt and PBPPe" Method.-Scrub the potatoes thoroughly, bake them until done, cut them in halves, secop out the mealy inside. and put in a little sauce. Peach the eggs in, salted water flavoured with lenienoiuieee and place them carefully in the halved potatoes. Mix i the Cheese with the remaining sauce, and sprinkle it lightly over the eggs. Sprinkle first with breadcrumbs, then. 'with cheese. put small pieces of butter on the top, and brown in a moderately hot oven. Time.—r hour. lAverage Cost, rs. fld. Sufficient forrp pprspps. 3063.-POACHED EGGS. (FrP—Oeufs pochés) Ingredients-r—Eggs, buttered toast, salt, vinegar, or lemon-juice. Method.——Eggs for poaching should be fresh, but got new-laid; for if washes infers tth have been his 36 have, the White is sq milk? that it is ,almost impossible to coagulate ,it, To prepare, boil eomfi wath in a shaqu stewpan or deep fryinspae' add salt. to taste. and alloth each pint of water 5 tablespoonful of vinegar. or r teaspoonful of lemon-j uicer Break the egg into a pup. taking care to keep the yell! whole, and when the water boils, remove the pan to the side of the fire, and gently slip the egg into. it», ilt‘the panTmfitlga tablespoon gently fold the white of the egg over‘tll yb k‘, ‘so he to‘produce a plum? appearance, and simmer gently until the white is set. Take it y? weiully with a slice- trim the edges if eweswry. and we either en buttered toast, slices of ham ,or 'bacon1r Q! $Pinach, ' Timer-r5 minutes tq cook, 3064.—-POACHED EGGS WITH SPINACH. (Fm—e Oeufs pochés aux Epinards.)”. Ingredientsi-ed eggs, m pint of spinach puree. either fresh or" tinned. 1 oz. bf butters: tablespoonful of brown sauce, r teaspoonful of lemon' juice or 'vinegar, nutmeg; salti pepper, and sippets bf toasted bread. Metholll—Prepare the spinach puree (see Chapter on V egetabiesl. plane it im a saubepan, add the butter. la good pinch of nutmeg, salt, pepper and the brown sauce; and 'make thoroughly hot. Meanwhile RECIPES FOR EGGS 1315 Peach. the eggs and turn them neatly. Turn the spinach Ion to a hot dish, fiatteni the surface lightly ; upon it place the eggs and garnish \ with sippets of toastiedl bread. Serve good gravy or brown hams separately. Timewzd minutes after the puree is made. Average CoSt, .rs: 4d. Sufficient for 5 or 6 persons. Seasonable at any time. 3065r-POACHED EGGS WITH “TOMATO SAUCE. (F(.--Oeufs pochés a la Tomate.) lngredients.—-6 eggs, 4 oz. of ricé, t’oz. bf butter, iof a pint er tomato tauce (set No. 282, Sauces), about i» a pint of stock74alt and pepper. Method.—LWaSh and drain the rice, add it re the boiling Stock, took gently“ until all the stobk has become absbrbed, leaving the rice soft and dry, then stir in the butter and season to taste. Poach 'the eggs until firm and trim them neatly. Arrange the rice lightly on a hbt dish, place the eggs upon it, and ponrthe hot sailed round and Serve. Timer—s} hours. Average Cost, rs. 4d. Sufficient for 5 or 6 persons. Seasonst as any» tinsel 3066.——PLO\/ERS’ EGGS. “(FL—Denis de Pluviers.) Plpversueggs are serired boileq hard. They are {re uenlly used] to garnish salads. The eggs are usually boiled from 5 @o 20 minutes ' and the albumen aftef boiling obtains ra beautiful translucent bluisli folour. 3067.-—'PLOVERS’ EGGS IN ASPIC. (Ft—Denis de Pluviers en Aspic,) Ingredients-elixir! boiled plovers’ eggs, aspic jelly, salad; Chili and truffle for deeeration. Method.-—Set a little aspic jelly in the bottom of the dadols chosen, 8nd decorate" "their: taSteftrlH With bhill and faneifully but "truffle. Place 1 egg in each mould, fill up with aspic jelly, and put on ice or in 8- cold place until set. Unmould and serve garnished with salad. Time.—1} to 2 hours. Average Cost of eggs, 6d. each. Sufficient, allow I for each person. Seasonable August to October. 3068.—PLOVER’S EGGS 0N CRoiJrEs. (Fr.-—-Oeufs de Pluviers sur Crofites.) Ingredients.—Hard boiled plovers’ eggs, brown bread, butter. Salad, aspic jelly. Method.~Cut some moderately thin slices of bread and butter, and Wimp out some small rounds. Work about 2 oz, of butter until I 316 HOUSEHOLD MANAGEMENT creamy, and put it into a paper cone. Place 1 egg on each round oi bread and butter, and keep it in place by forcing some of the butter round the egg. Garnish with chopped aspic and salad. Variety may be introduced by using Montpelier or anchovy butter. 'l‘lme.—-}-hour. Average Cost of eggs, 6d. each. Sumelent, "allow: for each person. 3069.--SC0TCH EGGS. (Fr.~—Oeufs Ecossaise.) Ingredients.--3 hard-boiled eggs, } a lb. of sausage meat, 1 egg, bread' crumbs, frying-fat, 6 crontes of fried bread, Method.--Let the eggs become quite cold, remove the shells, and cover each one completely with sausage meat. Coat them carefully with beaten egg and breadcrumbs, and fry in hot fat until nicely browned. Cut each egg in half, dish them out side upwards on th6 crofites of fried bread, besprinkled, with chopped parsley, and servo either hot or cold. Tlme.--§-hour. Average Cost, rs. Sufficient for 6 persons. 3070.—SCRAMBLED EGGS WITH GREEN PEA PUREE. (Fr.—-Oeufs a la St. Germaine.) lngredlents.—6 eggs, 4} of a pint of green pea purée, r1} ozs. of butter. I tablespoonful of either white or brown sauce, 2 tablespoonfuls 0f milk, salt, pepper and chopped parsley. Method.——Obtain the purée by passing cooked green peas through A fine sieve, place it in a stewpan, add 1» an oz. of butter, the sauce an .. _ .. n r. Rich Digestive. 2. ReadingShortbread. 3. Reading Cracker. 4. MonarChg 5' rWR meal. 0. Grilled Cake (Sultana). 7. Phillipine. 8. Ratlfia. 9. Acorn. 10. Drilling“; Ir. Mixed Creams. 6. Grilled Cake (Plain). r2. Mixed. 13. Nursery Rhyme. "- 5kg, ' r5. Fancy Cracknel. 16. Mixed Wine. 17. Dessert Wafers. 18. Coffee. 19. Tea Rams Atlantic. 21. Butter Finger. :2. Nice. 23. Concert. 24. Cinderella. 25- Break Macaroons (Italian). :7. Ginger Nuts. 100 RECIPES FOR BREAD, BISCUITS, AND CAKES I417 Let it stand for 4 hours before rolling out into cakes g, roll into long flat cakes 3 inches long by 1} inches wide, and bake in a quick oven for 8 or 10 minutes. Tlme.-8 to 10 minutes, to bake. Average Cost, 4%d. per dozen. Sumclent for 4 dozen. Seasonable in October, November. December, and January. Nola—The long-shaped nut is found convenient for the hunting-coat pocket. 333o.—-LEMON BISCUITS. Ingredients.—11- lbs. of flour, 1 of a lb. of castor sugar,6ozs. of fresh butter, 4 eggs, the grated rind of alemon, z dessertspoonfuls of lemon- Juice. Method.—Rub the butter into the flour. stir in the castor sugar and Very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for r or 2 minutes, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the biscuitswill spread when they get warm; place the tin in the oven, and bake the biscuits a pale brown from 15 to 20 minutes- Time.—15 to 20 minutes. Average Cost, 18. 6d. Sumclent for 3 or 4 biscuits. Seasonable at any time. 333r.--MACAROONS. Ingredients.—-} a lb. of ground sweet almonds, i of a lb. of castor Sugar, the whites of 3 eggs, wafer paper. Method.-Mix the sugar and ground almonds well together on the board, then put them into a large marble or porcelain mortar, add the Whites of eggs, and proceed to well rub the mixture into a smooth Paste. When it begins to get stiff and stands up well it is ready; 01' if uncertain whether the paste has been pounded enough, try one in the oven, and if all right, lay sheets of wafer paper over clean baking- Sheets, and lay out the biscuits upon it with a spoon, or savoy bag, Place a few split almonds on the top of each, then bake in a cool oven. Timed-15 to 20 minutes in a slow oven. Average Cost, rs. 3d. per lb. Sumclent for 24 to 36 biscuits. 3332-—PLAIN BISCUITS. Ingredients—6 ozs. of flour, 2 ozs. of castor sugar, 1 oz. of butter, Y°1k 0f I egg, 2 tablespoonfuls of milk. Méthode-Beet the egg with the milkkthen mix with the other in- gredlentst and roll and cut out into very thin biscuits with a paste cutter. Bake for 6 minutes in a quick oven. Timet-6 minutes, Average Cost, 4d, Sumclent for 1} dozen biscuits. I4I8 HOUSEHOLD MANAGEMENT 3333.--RATAFIAS. (Fr.—Ratafias.) Ingredients.—-} of a lb of sweet ground almonds, 2 ozs. of butter, If lbs. of caster sugar, the whites of 6 or e eggs, Method.—Exactly the same as for macaroons, but the paste must be a little softer, and they must be laid out in very small drops on to sheets of clean white kitchen paper, laid over baking-plates, and baked in a cool oven to a very pale colour. Tlme.--—2o to 30 minutes. Average Cost, 2s. 3d. Sulllclent for 60 0! 8o ratafias. 3334.—RICE BISCUITS 0R CAKES. Ingredients—Q a lb. of rice flour, } of a lb. of castor sugar, i- of a lb- of butter, 1 egg. Method.--Beat the butter to a cream, stir in the rice flour and pounded sugar, and moisten the whole with the egg, which should be previously well beaten. Roll out the paste, cut out with a round paste cutter into small cakes, and bake them from !2 to 18minutes in a very slow oven. Time.-—rz to 18 minutes. Average Cost, 9d. Sulllelent to make about 18 cakes. Nola—Ground rice, or rice flour, is used for making several kinds of cakes, also for thickening soups. The Americans make rice bread, and prepare the flour for it in the following manner : \Nhen the rice is thoroughly 6188115041 the water is drawn 05 and the rice, while damp, bruised in a mortar; it 15 then dried, and passed through a. hair sieve. 3335.---SAVOY BISCUITS OR CAKES. Ingredients.-4 eggs; 8 ozs. of caster sugar, a few drops of essence 0‘ lemon, 8 ozs. of flour. Methods—Break the eggs into a basin, beat well with the sugar and essence of lemon for f of an hour. Then dredge in the flour gradually. and well but lightly mix; Then put the mixture into a savoy bag, lay the biscuits out on to a sheet of thick cartridge paper, and bake them in rather a hot oven ; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoi1 them. These biscuits, or ladies’ fingers,.as they are sometimm called' are used for making Charlotte Russes and a variety of fancy sweet dishes. Time.--xo to rz minutes. Average Cost, 9d, Sufficient for 2 de" cakes. 3336.--SEED BISCUITS. lngredlents.—1 lb. of flour, 1~ of a lb. of castor sugar. } of a 1b- 0‘ butter. i an 02. of caraway seeds, 3 eggs. RECIPES FOR BREAD, BISCUITS, AND CAKES I4Iq Method.--Beat the butter to a cream ; stir in the- flour, sugar and caraway sceds; and. when these ingredients are well mixed, add the eggs, which should be well whisked. Roll out the paste, cut out the buscuits with a round cutter. set them on to clean greased baking- sheets, and bake them in a moderate oven from 10 to 15 minutes. The tops of the biscuits may be brushed over with a little milk or the white of an egg, and a little sugar strewn over. Tlme.—Io to I 5 minutes. Average Cost, Is. dozen biscuits. Sufficient to make 3 3337.——SIMPLE HARD BISCUITS. Ingredients—1 1b. of flour, 2 ozs. of butter, albout } a pint of skimmed milk. Methods-Warm the butter in the milk, until the former is dissolved, then mix it with the flour into a. very stiff paste ; beat it with a rolling pin until the dough looks perfebtly smooth. Roll it out thin ,4 cut out the paste with a plain round cutter ; prick the rounds well with a fork and bake them from 6 ‘to 10 minutes. The above is the propor- tion of milk estimated to convert the flour into a stiff paste; but should it be found too much, an extra spoonful or two of flour must be put in. These biscuits are very nice for the cheese course. Time.--6 to 10 minutes. Average Cost, 6d. Sufficient for 3 dozen biscuits. '3338.-—SODA BISCUITS. Ingredients.—I lb. of flour, 1- a lb. of castor sugar, 1- of a lb. of fresh butter, 1 eggs, I small teaspoonful of carbonate of soda. Method.—-Put the flour into a clean basin, tub in the butter and sugar. make a hole in the centre, break the eggs and beat them up ‘well with a wire egg whisk, dissolve the soda in a little water, turn all the mgradients together into the hole, and ‘wet “up into rathera soft paste, using a little 'milk if necessary. Turn out on to the board, dry over, and roll down in sheets about a i of an inch thick, cut out with a small plain round c‘utter, set on to clean greased baking-plates, and bake 111 a warm oven. Tlme.~izt to i8 minutes. Average Cost, Iod. Sufficient to make about 3 dozen cakes. 3339.—--VIRGINIA BISCUITS. Wienb.--Take 1} lbs. of flour, 1! tablespoonful of butter, 1 table- 'P°°nfl-ll of lard, I teaspoonful oi salt, cold water. I420 HOUSEHOLD MANAGEMENT Method.--Work the butter and the lard into the flour ; add the salt, and moisten with cold water to a stifi paste. Beat this until it bubbles, cut out into small biscuits, and prick with a fork, set the paste on t0 clean baking-sheets, brush it over with milk, and bake in a warm oven- The more beating, the better the biscuit. Time-L} hour. Average Cost, 4d. Sumelent for 4 dozen cakes. Seasonable at any time. Buns 3 34o.—BATH BUNS. Ingredients—1} lbs. of flour, 10 ozs. of sugar nibs, I} ozs. of com' pressed yeast, } a lb. of butter, the yolks of 4 and the whites of 2 eggs. water, caraway comfits, candied peel, essence of lemon. Method.-—Dissolve the yeast in I} a. gill of tepid water, mix with it the eggs, and i of a lb. of flour; beat the mixture up in a bowl, and set it before the fire to rise. Rub the butter well into the I lb.of flour, add the sugar, and put in a few of the comfits and the peel cut into small cubefl When the sponge has risen sufficiently, mix all the ingredients t of an oz. of yeast, 1 lb. of butter, 6 eggs, } of a lb. of best raisins, {- of a lb. of currants, 1 of a lb. of sugar. Methoda—v-Take away i a. lb. of the flour, make a hole in. the rest. and put in the yeast, mixed with a little warm water ; work it to 8 sponge, and place it in a warm place to rise. When it has risen suffi' ciently, work the butter and eggs with the remaining flour into it. and knead it twice with the hands, adding another egg if it is too stiff. Stone and cut up the raisins, add the currants and sugar, mi! all the ingredients well together with the sponge ; put into a well' buttered tin mould, and let the whole stand for r or 2 hours to rise. When well risen, bake in a moderate oven for r or 1} hours. Tlme.-—r} hours, to bake. Average Cost, as. 6d. Sumelent for onO large cake. 3376.—FRUIT CAKE. (Fr.—Géiteau de Fruits.) lngredlents.--Butter, flour, currants, candied peel and sugar, eacl1 } a 1b., } a grated nutmeg, a few chopped almonds, the juice and rind of 2 lemon, 4 eggs. Method.-Beat the butter to a cream, add the eggs one by one, hue then the other ingredients, and bake in a paper lined and greased tin. The oven must not be too hot. ’l‘lme.---I to 2 hours, to bake. Average Cost, :8. rod. 3377.-GATEAU sr. HONORE. Ingredients—6 ozs. of Vienna flour, 3 029. of butter, and a ozs. of sugar, 1 egg. Methods—Rub the butter and sugar into the flour, make a bay, break 1' egg into a cup, beat it up with a fork, put } of it into the bay, add moisture and work into a stifi paste, using a little milk ' required. Mould it up round, and then roll it cut to about the site of a pudding plate, set it on to a clean tin, and let it stand for 5 hours, prick it all over with a fork. and then make up the following r“ fl. ‘3. ._¢,_‘ I‘U ed "8- R W 0]] h D oiemeal, 3 "met Roll 1". Milk \ aton Roll, Vienna, Hovis, Tin, Bermaline, Tencake, Large Sandwich, Crescent , Vienna Roll, Bun, Bloomer, Coburg, Kohler, Sally Lunn, Round Scone, Scone, Household. Brick, Cottage, Farm House. .77 k I J ‘ ‘ l a ’. . ~ 0 :a I __ '51,. I v 0.. v - ,1" efk - V, V‘ ' '3"! ‘4 \s {v tap .94. ' {r “ - ~.~~w-.- .0 ' I. Copoanut Cake. 2. Orange Cake. RECIPES FOR BREAD, BISCUITS, AND CAKES 1433 i a pint of water, 3 ozs. of butter, 1- of an oz. of sugar, 4 ozs. of flour, 4 eggs, a pinch of salt. Method.—Put the butter and water into a clean stewpan and set it over the fire ; mix the sugar and flour together, and when the liquor boils, turn in the flour, stir it well over the fire until it thickens, and the whole of it can be lifted out of the pan with a spoon ; then take it ofi the fire, let it stand for a few minutes, and beat in the eggs one at a time with a large wooden spoon, When the whole of the eggs have been beaten in put the mixture into a savoy bag with a plain tube, and lay a ring round the piece of paste prepared on the tin-—-lay the ring as near the edge as possible, but take care that it does not run Over the edge on to the tin—and lay out the remaining paste in about 12 small buttons on another tin, and bake in a moderate oven. When done, dredge some sugar over, and run it with a red hot “ salamander." Now boil up about i of a lb. of loaf sugar to nearly a caramel, put a skewer into the small buttons, dip them separately into the sugar 8yl'up, and stick them round upon the ring of paste nearly close to. gether, place a glacé cherry in each one of the cakes, and further decorate with some nicely cut leaves of angelica. Now pile the centre 11p with whipped-cream, sweetened and flavoured as required, set it on a lace paper on a glass dish or compote dish, and send to table. Tlme.--About 2 hours. Average Cost, about as. Sufileient fori 8 or £0 people. 3378.—-GENOA CAKE. (Fr.—Gateau Génoise.) Ingredients—4 eggs, 4 ozs. of butter, 6 ozs. of flour, 1» of a 1b. of caster sugar, apricot jam, chocolate or any other icing. Method.-—Slightly warm the butter in a Clean basin until it is easy to beat with a wooden spoon, then add the sugar and beat to a cream 1; next the eggs one by one, then mix in the flour. Pour the mixture into a buttered baking-tin, and bake in a quick oven for about 10 minutes. When cold divide the sheet in two, and sandwich together with apricot Or any other jam. Coat it with icing, and let it stand for a few minutes. Time—15 minutes, to bake the cake. Average Cost, 1s. 6d. 3379.—GENOA CAKE (Another Method.) lngredlents.—A stale sponge cake or loaf, 2 kinds of preserve, the one rather acid, the other sweet, such as red-currant jelly and apricot jam, the whites of 4 eggs, 1» a lb. of pounded loaf sugar, 1 lemon. Method.-Cut the cake into rounds, and spread them with the two preserves in alternate layers, and sandwich the rounds together again. Make an icing of the sugar as directed in recipe N o. 3461. spread it over the mike, and set for a few minutes to harden in a cool oven. {lint—3o minutes. Average Cost, as. Sumclent for to or 12 small 0a es. r434 HOUSEHOLD MANAGEMENT 3380.-—HOLIDAY CAKE. lngredlents.--z lbs. of flour, 1- of a lb. of castor sugar, i of a lb. of butter and dripping or lard mixed, 1 1b. of currants, 4} a lb. of stoned raisins, {1 of a lb. bf mixed candied peel, z ozs. of baking-powder, 3 eggs, 1 pint of milk. Method.—-Mix the baking—powder with the flour, then rub in the (at; have ready the entrants, washed, picked, and dried, the raisins stoned and cut into small pieces (not chopped), and the peel cut into heat slices. Add these with the sugar to the flour, etc., and mix all the dry ingredients well together. Whisk the eggs, stir into them the milk, and with this liquid moisten the Cake ; beat it up well, that all the ingredients may be very thoroughly mixed 1 line a cake tin with buttered paper, put in the cake, and bake it from 21» to 2} hours in a good oven. To ascertain when it is done, plunge a clean skewer into the middle of it, and if on withdrawing it looks clean and not sticky, the cake is done. To prevent its burning at the top, a piece of clean paper may be put over the Cake while it is baking, to ensure it being thoroughly Cooked in the middle. Tlme.--21- to 2} hours. Average Cost, 2s. 6d. Sufficient for one large cake. 338I.-HONEY CAKE. (Fr.~—-G§.teau de Miel.) Ingredients—i» of a breakfastcupful of sugar, 1 breakfastcupful of rich sour cream, 2 breakfastcupfuls of flour, i; a teaspoonful of carbonate of soda, honey to taste. Method.—Mix the sugar and cream together ; dredge in the flour, add as much honey as will flavour the mixture nicely ; stir it well. that all the ingredients may be thoroughly mixed ; add the carbonate of soda, and beat the cake well for another 5 minutes. Put it into 5 buttered tin, and bake it from 1} to { of an hour, and let it be eatei1 warm. Tlme.—-} to 1 hour. Average Cost, 8d. Sufilelent for 3 or 4 persons- 3382.--ICED CAKE. Ingredlents.-—} a 1b. of dour, ;- a lb. of currants, Q a lb. of sugar, 1> of an oz. of mace and cloves, rz sweet almonds, 6 bitter almond!" 1} a lb. of butter, 4 eggs, 1 oz. of mixed peel, r teaspoonful of carbonate of soda. Method.--B1anch and split the almonds, and mix all the dry ingfe' dients together. Warm the butter in a clean basin, add the sage“ and beat to a cream with the hand ; add the eggs 1 at a time, beating well after each addition 3 when all are in, add the other ingredienle' well mix, and turn out into a round papered and greased tin. Bake 10‘ about 1} hours. When cold cover with white icing and decorate to tee” is” No. 3462.) Tlme.-—r} hours. Average Cost, rs. 8d. Sufficient for 1 cake. RECIPES FOR BREAD, BISCUITS, AND CAKES i435 3383.--INDIAN MEAL FLAPPERS. Ingredients—I quart of sifted meal, a handful of wheaten flour, r quart Of milk, 4 eggs, 1 heaped-up saltspoonful of salt, Haunch—Mix the meal, flour, and salt. Beat the eggs well and add them to the milk alternately with the meal, a handful at a time, Stir thoroughly, and bake in small or large round cakes pn a hot griddle. “mm—~10 minutes. Average Cost, 1s. Suiiicient for 1 dozen cakes. 3384. --JOHNN Y CAKE. lngredlents.-r teacupful of flour,' 1 teacupful of Indian yellow meal, I teacupful of milk, 1 cupful of water, I tablespoonful of brown sugar, 1‘ teaspoonful of baking-powder, a pinch of salt, 2 eggs. Method.~The milk may be either sour or fresh. Mix the dry and the wet ingredients in separate bowls, then put them together, mix well, pour into a buttered tin, and bake for § an hour or more in a quick oven. 'i'lme.-} hour or longer. Average Cost, 4d. Su illclent for 1 cake. 3385.-—LEMON CAKE. (Gateau de Citron.) Ingredientep-8 eggsr I tablespoonful of orange-flower water, Q 9. lb. 0f Castor sugar, I lemon, I lb. of flour. Method.-—Break the eggs into a clean basin, add the sugar, and beat up to a stifl batter with a wire egg whisk. Add the orange-flower water, the juice and rind of the lemon, continue the beating for 10 minutes, then take out the whisk, clean it ofi, add the flour (sifted), 111d mix it in with a spoons Butter a cake mould with melted butter, dust it out with a little flour and sugar mixed, turn in the mixture, tie a Paper round the top to prevent it running over, and bake in a mOderate oven, Thaw—About 1} hours, to bake. Average Cost, 1s. 4d. Sunlcient i01' I medium-sized cake. 3386.-~LINCOLN CAKE. I"Smilients.i—--'.l‘ake 2 lbs. of flour, } an oz. of yeast, I lb. of butter, 6 @888, i of a lb. of Malaga raisins, } of a lb. of currants, i 1!. 1b. of sugar, Of an oz. of saffron. Method.--Dissolve the yeast in it a pint of tepid water, put it into a Clean basin, and stir in sufficient of the flour to make a nice soft deugh. Well knead it, and leave it in the basin covered over in a warm place t0 prove. When well proved, take the remaining flour, turn it out On to the board, make a bay in the centre, put in the butter and sugar, and rub these together till smooth ; then add the eggs and a piece of fermented dough, and mix all well up together, mixing in the whole of r436 HOUSEHOLD MANAGEMENT the flour, and adding the safi'ron liquor which has been :previously infused in a 1- of a pint of warm water and strained. Well and thoroughly mix by rubbing it on the board, then add the raisins (stoned and cut up), and the currants (previously cleaned) ; then turn it into a large well greased mould, or 2 smaller ones, stand it aside to prove, and, when well proved, bake in a moderate oven from n} to 2 hours. Time-14} to 2 hours, to bake. Average Cost, 3s. Sufficient fort large cake. 3387.-LUNCHEON CAKE. Ingredients.--} a 1b. of butter, I lb. of flour, } of an 02, of caraway seeds, 1} a lb. of currants, 6 ozs. of moist sugar, 1 oz. of candied peeL 3 eggs, »} a pint of milk, 2 small teaspoonfuls of baking-powder. Method.—Rub the baking-powder and butter into the flour until it is quite fine -, add the caraway seeds, currants (which should be nicely washed, picked and dried), sugar, and candied peel cut into thin slices ; mix these well t0gether, and moisten with the eggs, which should be well whisked, and with the milk wet up the other ingredients into a nice soft cake batter. Butteratin, pour the cake mixture into it, and bake it in a moderate even from 2 to 1 hour. Tlme.--r to 11} hours. Average Cost, rs. 6d. Sumelent for 1 cake. 3388.—-MADEIRA CAKE. Ingredients.-I lb. of butter, 1} lbs. of flour, 1 lb. of castor sugar, the grated rind of 1 lemon, 2 ozs. of candied peel, 5 to 6 eggs. Method.-—Put the butter and sugar into a clean pan, add the grated rind of 1 lemon, and with the hand beat it up to very light cream: add in the eggs I at a time, and beat well after each addition of eggs? when all are in and the batter is very light and creamy, add the flour, stir it in lightly with the hand, and when well mixed divide the mixture equally into 3 or 4 round tins, papered at the bottoms and sides with buttered white paper ; dust sugar over from a dredger, and lay 7 very thin slices of citron peel on top. Bake in a moderate oven- They will take from r to 11- hours to bake. Tlme.---r to 1} hours. Average Cost, 2s. 6d. Sufilclent for 3 or 4 medium-sized cakes. 3389.—MARBLE CAKE. lngrediente.--White part .~ 2 teacupfuls of flour, 1.} cupfuls of castor sugar, 4} a cupful of butter, } a cupful of milk, 4 whites of eggs, } a ter spoonful of cream of tartar, 1- of a teaspoonful of soda. Dark PM‘ 2} cupfuls of flour, 1} a cupful of butter, 1 cupful of brown sugar, f 8 cupful oi treacle, 1} a cupful of milk, 3 eggs, 4} ateaspoonful of car' RECIPES FOR BREAD, BISCUITS, AND CAKES I437 bonate of soda, Q a teaspoonful of cream of tartar, Cloves, cinnamon. mace. Method.—Prepare and mix each part separately, as follows :—-Sift the cream of tartar and soda well with the flour on the board. Then cream up the butter and sugar, adding the eggs as described in pre- vious mixtures ; then mix in the flour. For the dark part the treacle and spice should be beaten up with the butter and sugar. When both batters have been well mixed up, have prepared 2 or more square papered frames or tins, laying the colours in alternately, and when all the batters have been used up, finish by spreading them out evenly on top, using the back of a spoon for the purpose. Then put them in a moderate oven and bake from I to 2 hours, according to size. When done turn out on to a clean wire or tray, and when cold ice over with a little white water icing, and marble with a feather dipped in cochineal or liquid carmine. Time.-r to 2 hours, to bake. Average Cost, zs. Sufficient for 2 or more cakes. 3389a.-—MEAL CAKES. lngredients.--2 lbs. of whole meal, 1- of a lb. of castor sugar, } of a lb. of butter, 1 oz. of cream of tartar, i an oz. of bi-carbonate of soda, about a pint of milk. Method.--Put the meal on to the board and make a well in the centre, mix in the cream and carbonate of soda, and pass through a fine hair sieve. Mix the butter and sugar, and then the milk, and work into a 8mooth paste; allow it to stand for a while and then roll out to about half an inch in thickness. Cut out with a suitably sized, crinkled, triangular shaped cutter, and place on to clean flat tins, dock with a $0~Called captain docker. Let them stand about an hour, then brush thtm over with milk and bake in a moderate oven. When no suitable (‘lltter is available cut out the paste into square or oblong slips with a knife, and divide up the slips into triangles. 3390.—MOCHA CAKE. Proceed as directed in Orange Cake, substituting coflee icing (No. I734) for orange icing. 3391.-NEAPOLITAN CAKES. (Fr.——Gateaux Napolitaine.) Inmdlents.—} of a lb. of butter, the same quantity of flour, sugar, and almonds, apricot or any other jam, a few preserved cherries, 2 eggs, i a lb. of icing sugar. Method—Rub the butter into the flour and add the ground almonds, Inix these with the yolks of the 2 eggs. Roll the paste rather thin, cut it in rounds with a plain or crinkled cutter, and bake till yellow in a mOdera-te oven on a buttered tin. When cold spread each round with I438 HOUSEHOLD MANAGEMENT jam, and pile one over the other evenly. Mix the icing sugar with a little hot water, beat it well and ice the cakes, decorating them with the cherries. Tlme.--About 20 minutes, to bake the cakes. Average Cost, IS. 3d- Sufflelent for 1 dozen small cakes. 3392.—-ORANGE CAKE. Ingredienm—Genoise cake (No. 3378), orange icing (No. 173 5), 1'0in-1 icins (No. 1736)- Method.-—Let the cake become cold, split it in half, spread on a layer of orange icing, replace the upper half, mask with orange icing, and decorate with royal icing. 'l‘lmen-r 5 minutes, to bake the cake. Average cost, rs. 6d. Sumelenl ior one cake. 3393.—PARKIN. Ingredients—4 lb. of fine oatmeal, 3 lb. of treacle or golden syrup, } lb. of butter or lard, } of a lb. of brown moist sugar, 1 oz. of groqu ginger. Method.--Let the treacle warm gradually by the side of the fire until it becomes quite liquid. Rub the butter or lard into the ca" meal, add the sugar and ginger and stir in the treacle with a wooden spoon. The vessel which held the treacle should be rinsed out will1 beer, but milk may be substituted. This is added gradually we the right consistency is obtained. The mixture must be smooth, but not drop too easily from the spoon. Have ready some greased YorlI‘ shire pudding tins. pour in the mixture. and bake in a steady (Wen until the Centre of the parkin feels firm. As the mixture improve5 by being allowed to stand, each cake should be baked separately when the oven is a small one, Let the parkin cool slightly, the” out it into squares, remove them from the tin, and when cold pla“ them in an air-tight biscuit tin. The parkin may be kept for months' ’l'lme.--To bake, from r to 1} hours. Average Cost, 2s. 3d. to 2s. 04' Sufficient for z or 3 cakes. Seasonable at any time. 3394.--PETITS FOURS. These may be made of any sweet paste,Genoese, pound or sponge cake, and allow of an endless variety 'of decoration, with different icings, crystallised fruits, candied peel, etc. The simplest way of making petlts fours is to cut Genoese, pound, or sponge cakes, into preth fanciful shapes, icing them with difierent coloured icings, garnishinfl them before the icing has set with Crystallised fruit, cut in fine slices, angelica, almonds, preserved cherries, and similar fruits. 339 5.-—PLAIN CAKE. Ingredients”! 1b. oi flour, 1} teaspoonfulfl of baking-powder, 1' of a lb. of good dripping, t teacupful of moist Sugar. 3 888" RECIPES FOR BREAD, BISCUITS, AND CAKES 1439 I breakfast-cupful of milk, 1 of an oz. of caraway seeds, 1- of a 1b.. of Candied peel out fine. Method—Put the flour and baking-powder into a basin } stir these together ; then rhb in the dripping, add the sugar, caraway seeds, and peel ; whisk the Eggs with the milk, and beat all together very thor- ougth until the ingredients are well mixed. Butter a tin, put in the cake mixture, and bake it from f} to 2 hours. Let the dripping be quite clean before using ;‘ to ensure this, it should be clarified. Beef» dripping is better than any other for Cakes, etc., as mutton-dripping frequently has a very unpleasant flavour, Which would be imparted to the preparation. The eg 5 are not necessary. Time,-—r} to 2 hours. Average Cost, ‘is. Suiiicient for r cake. 3396.—-PLAIN CAKE FOR CHILDREN. Ingredients—1 quartern of dough, } of a lb. of moist sugar, } of a 1b. of butter or good beef-dripping, 1» of a pint of warm milk, 1» a teaspoon- ful grated nutmeg, or 1- an, oz. of caraway seeds. Method.-—If bread is not made at home, procure the dough from the baker’s, and as soon as it comes in, put it into a basin near the fire ; cover the basin with a thick cloth, and lei: the dough remain a little while to rise, In the meantime beat the butter to a cream, and make the milk warm ; when the dough has risen, mix with it thoroughly all the above ingredients, and well rub the mixture to obtain a smooth soft paste. Butter some cake-tins, half fill them, and stand them in a warm place to allow the mixture to rise again. When the tins are 3 Parts full, put the cakes into a good ovenaand. bakegthem from I} to 2 hours. A few currants, or sultanas, can be substitu ed for the caraway “H194 When the flaVOur of the latter is disliked. Time-+12 to 2 hours. Average Cost, rid. Sufficient for 6 or 8 small cakes. Seasonable at any time. 3397.~»PLUM CAKE, COMMON. IngrodlentSq-Io 026. of flour, 0 ozs. of butter, or good dripping, 10 ozs. 0f moist sugar, 8 ozs. of currants or raisins, i an oz. of ground allspice, I oz. of distillery yeast, 1} pints of new milk. Method.—Rub the butter into the flour, add the hugat, currants hr "min and allspice j warm. the milk, and dissolve the yeast in it, mix the whole into a, soft dough, knead it well, and put it into 6 buttered tllls Place them near the fire for 1. hour, or until they are light, then bake the cakes in a good oven from r to 1} hours. To ascertain when they are done, plunge a clean skewer in the middle, and if on with- draWal it comes out clean, the cakes are done, Timon-1 to ill- hours Average Cost, is. 8i Sufficient to make to “mall cakes 1440 HOUSEHOLD MANAGEMENT 3398. -—PLUM CAKE. Ingredients—1 lb. of flour, 1- of a lb. of butter, } a lb. of sugar, 1} a ll)- of currants, {- of a 1b. of sultanas, 4 ozs. of candied peel, } a pint of mills } a teaspoonful of carbonate of ammonia, a pinch of carbonate of soda, Method.—-Put the flour into a. basin with the sugar, soda, currant!» and sliced candied peel ; beat the butter to a cream, and mix all these ingredients together with the milk. Stir the ammonia into 2 table' spoonfuls of milk ; add it to the dough, and beat the whole well until everything is mixed. Put the batter into a buttered tin, and bake the cake from I} to 2 hours. Times-Pr} to 2 hours. Average Cost, 1s. 3d. Sulllclent for r mediunl' sized cake. 3 399.--PLUM CAKE. Ingredients.—} of a. lb. of flour, 6 ozs. of butter, } a lb. of castor sugaf' 6 ozs. of currants, 6 ozs. of raisins, 2 ozs. of candied lemon-peel, 2 oz!» of sweet almonds, 3 eggs, 1 teaspoonful of baking-powder, milk. Method.—Sift the flour and baking-powder together, wash, dry, antl pick the currants, cut up the peel, blanch the almonds and put the!” in either whole or pounded, as preferred. Beat up the eggs with a little cold milk, mix them all well together, then pour into a buttered mould' Bake for about 1} hours in a moderate oven. Time—r} hours. Average Cost, 1s. 8d. Sumclent for 1 mediunl' sized cake. 34oo.--POTATO CAKE. Ingredients.—-11b. of potato flour, } a 1b. of butter beaten to a cream' 1» a lb. of castor sugar, 2 eggs, or the whites of 4, 10 drops of essence 0 lemon. Method.--Mix the ingredients, and beat them thoroughly for 10 minutes, then pour into a cake-tin, and bake for r 5 minutes in a rathtr quick oven. Tlme.-—} hour. Average Cost, Is. 2d. Sufllclent for I cake. 34or.-—POUND CAKE. Ingredients.--1 lb. of butter, 1} lbs. of flour, 1 lb. of castor sugar, rlb' of currants, 8 eggs, 1» of a lb. of mixed candied peel, 2 ozs. of sweet ' monds ; and if liked, a little pounded mace. i Distinct—Shred the peel very finely, taking equal quantities 0 orange, lemon and citron. Blanch the almonds, and chop the finely. Sieve the flour on to a sheet of paper, and add the peel 31‘ almonds to it. Put the butter into a clean bowl, and beat it up w ' light cream with the hand ; then add the sugar, and give it anothd .wqmjc. . s e)“ J. r . a“, t, ' .l l 'I-f’ = . \ .v. ‘§ \\ )2 A: q» 2. Queen Cakes. 3. Rolls. l. Scones. 104 RECIPES FOR BREAD, BISCUITS, AND CAKES 1449 the eggs on to it, being careful to smell each one as you break it, as a bad or musty egg would spoil the preparation. Add to this the grated rind of I small lemon, and beat the whole for 20 minutes. The best whisk for this purpose is the spoon-shaped kind, the bowl being com- posed of open wire-work. Then sift in the flour, stirring as lightly as possible till all is mixed in. Put into a well-buttered tin and a. brisk oven immediately. Time.—-} to } hour. Average Cost, 9d. Sufficient for 1 cake. 3425.—-SPONGE CAKES, SMALL. Ingredients—I lb. of castor sugar, I lb. of flour, I pint of eggs, or equal weights of eggs, flour and sugar, essence of lemon or other flavouring. Method.--Let the flour be perfectly dry, and the Sugar sifted. Put the eggs and the sugar into a basin together, and set it over a saucepan of hot water. Whisk the mixture until it is white and creamy, for about I 5 or 20 minutes. Add the flour very quickly, with the flavour- ing, mix lightly with a spoon, butter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven. but do not allow them to take too much colour, as they should be rather pale. This is a very good way to mix all kinds of light cakes in which there are a. good many eggs. Remove the cakes from the tins before they get cold, and turn them on to a wire sieve, where let them remain until quite cold, when store them away in a closed tin canister. Tlme.--ro to I 5 minutes in a quick oven. Average Cost, Id. each. Sufficient for 3 dozen small cakes. 3426.—SPONGE CAKES. (Another Method.) Ingredients.—} a lb. of castor sugar, 1- of a pint of water, 5 eggs, 1 lemon, } a lb. of flour, } of a teaspoonful of carbonate of ammonia, Method.-—Boil the sugar and water to form a thick syrup ; let it 0001 a little, then pour it to the eggs (whisked) mix and beat for 15 minutes. Grate the lemon-rind, mix the carbonate with the flour, and stir these lightly to the other ingredients ; then add the lemon- luice. When thoroughly mixed, pour into small buttered moulds, and bake in a quick oven for I hour. ’ 342 6a.—SWISS ROLL. lngredlents.--3 eggs, 4 ozs. of flour, 4 ozs. of castor sugar, I teaspoon- f111 of baking powder, 2 or 3 tablespoonsful of warm jam. Method.—-Sieve the flour and baking powder. Whisk the eggs and 8“gear until creamy, stir the flour lightly in, turn into a. buttered tin a41d bake in a hot oven. Turn out upside down on to a sugared paper, Spread on the jam, and roll up firmly. Tuna—From 8 to 10 minutes to bake. Average Cost. 60.. to 8d. I450 HOUSEHOLD MANAGEMENT 3427.»STRAWBERRY SHORTCAKE. Ingredients.--I cup of sour or butter-milk, i of a teaspoonful of soda. 1» of a teaspoonful of salt, 2 tablespoonfuls of butter, I cup of flour. Method.-—Mix the soda, butter and salt into the flour, and wet it up into a nice, free paste with the milk. Divide it into four, roll it up round under the hand, and flatten out with a rolling-pin ; place it on to a suitable-sized tin (baking-tin), dock or prick it all over with a fork or skewer, and bake in a quick oven. While baking, take 1} pints of strawberries and mash them fine. When the cakes are baked, allow them to get cold, spread them over with butter, dredge on a layer of sugar, then strawberries, then sugar, and place another cake on top, the buttered side downwards; dredge the top with sugar, and serve. Tlme.--10 to 15 minutes. Average Cost, [8. Sufficient for 2 cakes- Seasonable in June and July. 3428.-—TEA-CAKES. Ingredients.--2 lbs. of flour, 1» a teaspoonful of salt, } of a lb. of butter or lard, 1 egg, J; an 02. of distillery yeast, warm milk. Method.---Put the flour, which should be perfectly dry, into a basin, mix with it the salt, and rub in the butter or lard ’; make a bay, pourin the yeast, dissolve in a little warm milk, add the egg, and then sufficient warm milk to make the whole into a smooth paste, and knead it well- Let it rise near the fire, and when well risen form it into cakes ; place them on tins, let them rise again before placing them in the oven, and bake from a 1- to 1} an hour in a moderate oven. These cakes are a150 very nice with the addition of a few currants and a little sugar to the other ingredients, which should be put in after the paste is moistened. The cakes should be buttered and eaten hot as soon as baked ; but, when stale, they are very nice split and toasted ; or, if dipped in milk, or even water, and covered with a basin in the oven till hot, they will be almost equal to new. Tlme.—} to 1; hour. Average Cost, rod. Sumclent to make 8 tea' cakes. 3429.-—TEA-CAKES, SMALL. Ingredients.—2 teacupfuls of flour, 1 teacupful of ground rice, I} of moist sugar, 2 ozs. of butter, 2 ozs. of lard or dripping, 2 eggs, lemon to taste. Method.---Melt the butter and lard, beat well, and add the mixture to the flour and rice ; then put in the eggs and sugar, well beating them together with a wooden spoon, and using a little milk if necessary to give the proper consistency, then bake in small cakes on a tin in a quick oven. Tlme.—r 5 minutes. Average Cost, 9d. Sumclent for 12 or 14 small tea-cakes. RECIPES FOR BREAD, BISCUITS, AND CAKES 1451 3430.—-TEA-CAKES, TO TOAST. Method.—Cut each tea-cake into 3 or 4 slices, according to its thick- ness ; toast them on both sides before a nice clear fire, and as each Slice is done, spread it with butter on both sides. When a cake is toasted, pile the slices one on the top of the other, cut them into quarters, Put them on a very hot plate, and send the cakes immediately to table. As they are wanted, send them in hot, 1 or 2 at a time, for they spoil if allowed to stand, unless kept in a muffin-plate over a basin of boiling water. 343r.--TENNIS CAKE. lngredlents.--r lb. of flour, 2 of a lb. of butter, 2 of a lb. of castor sugar, 1 6. lb. of chopped raisins, 2 ozs. of almonds, 3 ozs. of candied-peel, the grated rind and juice of I lemon, 8 eggs, preserved cherries, angelica, icing. Method.—Sieve the flour on to a piece of paper. Stone the raisins and Cut them up. Blanch the almonds, dry them in front of the fire, or in the oven, and chop them up into neat pieces. Put the sugar and butter iIlto a clean basin, and beat these ingredients up to a light cream, add the flavouring, and then beat in the eggs I at a time. When all the eggs have been beaten in, add the flour and fruit, and well mix, using a little milk if necessary to bring it to cake-batter consistency. Line a cake-tin with greased white paper, put in the cake, and bake it in a Well-heated oven for IQ hours. Ice the cake with white icing, and be- fore it is set, ornament it with cherries and angelica, the latter cut as leaves ; any other icing may be used, and such garnishing as fancy may suggest. THUG-“1% to 11 hours. Average Cost, 3s. ceke. Suitable for a tennis afternoon tea. Sufficient for r good-sized Nole.-—-An iced cake gives scope for a great many pretty omamentations, and the accompanying plate shows some easily executed patterns, and Rlves directions for piping. 3432.--TENNIS CAKE. (Another Method.) Ingmdlenta—r} lbs. of flour, r lb. of raw sugar, 14 ozs. of butter, 1 lb. 0f currants, 1 of a lb. of sultanas, i- of a lb. of mixed candied-peel, } of an oz. of mixed spice, essence of lemon, 8 eggs. Method.--Sieve the flour on to a piece of paper, add the currants, sultanas and peel (shred finely). Put the butter and sugar into a clean bowl, add the flavouring, and beat up to a light cream, beat in the eggs I at a time, beating well after each addition, and when all are in, add the flour and fruit, and mix. Prepare 2 or 3 square tins by papering them With greased white paper, and divide the mixture equally between them ; flatten down the top and cover with a sheet of white paper, then bake I452 HOUSEHOLD MANAGEMENT in a moderate oven from I to 1} hours. When done, turn out on to a sieve, and leave the cake to get cold. Then strip ofi all the paper, and make up the almond paste (No. 34 59), dividing it between the 3 cakes, keeping the paste perfectly level on top and flush with the sides. Then ice over the top of the almond-icing with some white water icing, and while that is wet sprinkle thickly with blanched and chopped pistachio kernels, then with some cake-icing pipe a couple of tennis-racquets crossed upon the centre, and also a border round the edge. Tlme.--To bake, from I to 1} hours. Average Cost, 4s. 6d. 3433.-—THANKSGIVING CAKE. Ingredients—1 lb. of butter, 9 eggs, 1 lb. of castor sugar, 11- lbs. of flour, } a nutmeg, 1 teaspoonful of mixed cinnamon and mace, ground, 2 ozs. of candied lemon-peel, 2 ozs. of blanched and chopped almonds. 1} lbs. of dried currants. Method.—Beat the butter and sugar to a. cream, add the eggs well beaten, mix in the flour, and add the other ingredients. Beat all thor- oughly together, line a round tin with paper, turn in the batter, flattel1 it out with the hand, and bake for 2 hours in a moderate oven. Time.—2 hours. Average Cost, 3s. 6d. Sutllelent for 1 cake. 3434.-—TIP TOP CAKES. Ingredients.--Take 2 lbs. of flour, I lb. of butter, 1 1b. of castor sugar, 6 eggs, 2 teacupfuls of raisins chopped, or currants, 1 wineglass of sherry, clove, cinnamon, nutmeg. Method.—Cream the butter and sugar; beat the whisked eggs in separately, add the flour, fruit and spice, and lastly the wine. Ball6 on tin sheets in small cakes dropped from a tablespoon. Time.-ro minutes, to bake. Average Cost, 3s. 3434a.—TWELFTH NIGHT CAKE. Ingredients—1} a lb. of flour, 1- of 2. lb. of currants, 1' of a lb. of sultanas, 6 ozs. of butter, 4 ozs. of mixed peel, 6 ozs. of brown sugar, 2 ozs. 0 treacle, 3 eggs, } a gill milk, } of a teaspoonful allspice, 1- of a tea' spoonful ground cinnamon. Method—Cream the butter, and add the eggs one by one ; warm the treacle, add the sugar and milk to the butter and eggs, stir in the treacle and beat well. Add the currants and sultanas, shredded peel and spices, and lastly the flour. Mix lightly together, bake in a paper' lined tin from 2 to 21- hours in a moderate oven. 3435.—A USEFUL CAKE. Ingredients.--} of a lb. of butter, 6 ozs. of currants, 1» of a lb. of sugar, 1 lb. of dried flour, 2 teaspoonfuls of baking-powder, 3 eggs, 1 teacupiul of milk, 2 ozs. of sweet almonds, 1 oz. of candied peel. launch—Beat the butter and sugar to a cream; wash, pick and RECIPES FOR BREAD, BISCUITS AND CAKES I453 dry the currants, whisk the eggs, blanch and chop the almonds, and Out the peel into neat slices. When all these are ready, mix the dry 1n— gredients together, then add the butter, milk and eggs, and beat the mixture well for a few minutes. Put the cake into a buttered mould or tin lined with paper, and bake it for rather more than 1} hours in a moderate oven. The currants and candied peel may be omitted. and a little lemon or almond fiavouring substituted for them ; made in this manner, the cake will be found very good. Tlme.—Rather more than 1} hours. Average Cost, 18. 4d. 3436.--VANILLA CAKE. Ingredients.-1- of a lb. of butter, 1» a lb. of castor sugar, 3 eggs, } a teacupful of new milk, 2 of a 1b. of dry flour, 1 teaspoonful of baking- powder, essence of vanilla. Methodr—Beat the butter to a cream, add the sugar and beaten egg- YOIks, beat the mixture for some minutes, then add the whites. Put the baking-powder in the flour, add it, and beat well, adding a few drops of essence of vanilla, and using the milk to bring it to proper consis- tency. Finely-cut candied peel may be added, or substituted for the vanilla, if preferred. Put into a buttered tin, and bake for 1 hour. Time.—-r hour. Average Cost, 9d. Sumclent for I cake. 3437.-—VICTORIA SANDWICHES. Ingredients.-6 ozs. of flour, 4 ozs. of castor sugar, 2 ozs. of butter, 3 eggs, I teaspoonful of baking-powder, a little milk, jam, salt. Method.-Stir the sugar and yolks of eggs together until thick and creamy, then add the butter melted. Pass the flour, baking-powder and a good pinch of salt through a sieve, stir it lightly into the rest of the ingredients, and add milk by degrees until the mixture drops readin from the spoon. Now whisk the whites of eggs stifily, Stir them In as lightly as possible, and pour the preparation into a well-buttered Yorkshire pudding-tin. Bake in a moderately hot oven for about 20 minutes, let it cool, split in halves, spread thickly with jam, replace the parts, and press lightly together. Cut into finger-shaped pieces, arrange them in groups of 3, letting the layers cross each other, sprinkle liberally with castor sugar, and serve. Tlma—From I} to 1} hours, altogether. Average Cost, 9d. 3438.—WAFFLES 0R WAFERS. Ingredients—r quart milk, 6 eggs, 1» of a 1b. of butter, 2 029. of distillery compressed yeast, salt, flour. J bismuth—Beat the eggs, and melt the butter, then dissolve the yeast In a little Of the milk, mix all together, then add in sufficient flour to r454 HOUSEHOLD MANAGEMENT make a nice, smooth, thin batter. Set this to rise, and bake in wafiie- irons, which may be obtained at an ironmonger’s. Time.-Io to 15 minutes. Average Cost, 18. 3d. Sufllclent for about 3 dozen wafers or wafiles. 34 39.-eWALNUT CAKE. Ingredlents.—Genoa cake (see No. 3378), cofiee icing (see No. 1734), royal icing (see No. 1736), peeled walnuts. Method.—Coat the cake with cofiee icing (see page 1461) and decorate with royal icing and walnuts. Shredded walnuts may be mixed with the genoa before baking, if liked. 344o.-WEBSTER CAKE. Ingredlente.-~} a cup of butter, 5» a cup of sugar, 2 eggs, 3 cups of flour, 1» a cup of milk, ‘1» a cup of currants, nutmeg, 2 teaspoonfuls of baking” powder. Method.--Mix and beat the above ingredients till thoroughly blended. then put into a buttered mould, and bake for i an hour in a moderate oven. Time—i hour. Average Cost, 8d. Sufficient for 1 cake. 344r.—WEDDING CAKE, VERY GOOD. Ingredients.--2 lbs. of butter, 2 lbs. of castor sugar, 1} a gill of caramel, 2} lbs. of flour, 18 eggs, 3 lbs. of currants, 3 lbs. of sultanas, 1} lbs. of mixed peel, {- a lb. of blanched sweet almonds, the grated rind of 2 lemons, } a small nutmeg, :r 02. of mixed spice, and i a pint of brandy- Method.»-Prepare and bake the cake as directed in Recipe No. 3 3 57- When done allow it to stand for 1 or more days, then cover with almond icing, and coat with royal and transparent icing. Lastly pipe the cake with royal icing according to taste. (See No. 3463” Time—6 hours. Sufficient for a moderate-sized cake. Average Cost, rs. 6d. per lb. 3441a.—WEDDING CAKE. (Another Method.) See Bride or Christening Cake, No. 3354. 3442.—YEAST CAKE. Ingredients.—r} lbs. of flour, 1? a pint of milk, } 1b. of butter, 3 ozs. of distillery yeast, 3 eggs, § of a lb. of currants, i a lb. of white moist sugar, 2 ozs. of candied peel. Method.--Put the milk and butter into a saucepan and shake it round RECIPES FOR BREAD, BISCUITS, AND CAKES 1455 over the fire until the butter is melted, but do not allow the milk to become very hot. Put the flour and sugar into a basin, stir it to the tnilk and butter, the yeast dissolved in a little cold milk, and the eggs, which should be well beaten, and form the whole into a smooth dough. Let it stand in a warm place, covered with a cloth, to rise, and when sufliciently risen add the currants, and candied peel cut into thin slices. When all the ingredients are thoroughly mixed, line 2 moderate-sized cake-tins with greased paper, which should be put 6 inches higher than the tin ; pour in the mixture, let it stand to rise again for another } hour, and then bake the cakes in a brisk oven for about 1} hours. If the tops of them become too brown, cover them with paper until they are done through. A few drops of essence of lemon, or a little grated nutmeg, may be added if this flavour is liked. Tlrne.—~From 11 to 1} hours. Average Cost, rs. 6d. Sufficient to make 2 moderate-sized cakes. 3443.—Y0RKSHIRE GINGER CAKE. Ingredients.--3 eggs, 1} a pint of cream, I lb. of butter, } a lb. of castor sugar, 21; ozs. of ground ginger, 2 lbs. of flour, a little salt. Method.--Whisk the eggs thoroughly, add the cream, and beat these together. Put the mixture into a saucepan, stirring till warm ; add the butter, sugar and ginger, carefully stirring over a very moderate fire. When the butter has melted, stir in the flour, adding salt, and lnake into a paste (the flour must be fine). Roll out the paste and cut 11: out with a plain round paste cutter on to buttered flat tins, and bake in a moderate oven. Time—f hour. Average Cost, 2s. rod. Sumclent for 3 to 4 dozen small cakes, Muffins, Crumpets, Rolls and Toast 3444.—MUFFINS. Ingredients—r quart of water, 2 ozs. of yeast. 1- of a lb. of potatoes, 1 an 02. of salt, flour. Method.—-Wash, peel and boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it with- out discomfort) : then dissolve the yeast and salt in it, and stir in suficient flour to make a moist paste. Beat it well in a deep bowl, and then clear oil the paste from the hands ; cover over with a clean r456 HOUSEHOLD MANAGEMENT cloth, and leave it to rise in a. warm place. When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pieces about 3 ozs. in weight, roll them up into round shapes, and set them on a. wooden tray, well dusted with flour, to prove. When light enough, see that the hot plate is hot, and then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof, or the muflins will be spoilt. When they have been properly cooked on one side, turn over with the slice and cook the other side. When the muffins are done brush oil the flour. and lay them on a clean cloth or sieve to cool. To toast them, divide the edge of the muffin all round, by pulling it open to the depth of about I inch with the fingers. Put it on a toasting fork, and hold it before a clear fire till one side is nicely browned, but not burnt ; turn, and toast it on the other. Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through- When done, divide them by pulling them open ; butter them slightly on both sides, put them together again, and cut them into halves When suficient are toasted and buttered, pile them on a very hOt dish, and send them very quickly to table. Timer-sme 25 to 30 minutes to bake them. Average Cost, 1d. eaclb 3445.-—CHESTER MUFFINS. Ingredients.—4 quarts of flour, 2 quarts of milk, I teacupful of sugar, I teacupful of butter, 1 teacupful of yeast, 4 eggs, a little salt. Method.—-Mix the butter and sugar together ; add the eggs, salt' milk, flour and yeast (dissolved); let it rise all night. Make up into shapes of even size. Bake for 20 minutes. Tlme.—2O minutes to bake. Average Cost, 2d. each. 3446.—CRUMPETS. Ingredients.—-r quart of water. 2 ozs. of yeast, 1» of a lb. of potatoes, 1} an 02. of salt, flour. Maillot—Proceed exactly the same as directed for muflins, but stir in only half the quantity of flour used for them, so that the mixture is more of a. batter than sponge. Cover over, and leave for e} an hour. At the end of that time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another {- houf' Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, and pour in sufficient of the batter to make the grumpets. When cooked on one side, turn. (Wei RECIPES FOR BREAD, BISCUITS, AND CAKES 1457 With a palette knife, and when done take off on to a clean cloth to cool. Muflins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible. Tlme.-2o minutes to cook. Average Cost, ld. each. 3447.—-EXCELLENT ROLLS. (Fm—Petits Pains.) Ingredients—I lb. of flour, 1 oz. of butter or lard, Q» an oz. of yeast, I pint of water, a little salt. Method.--The process for making rolls is exactly the same as directed for bread, but the quantity being smaller, it requires more yeast, and wants nursing and keeping warm. When the dough is ready, turn it out on the board and knead it well over, then let it lie for a few minutes to recover itself, divide into small pieces, mould them up round, and set them on a clean flat tin that will fit the oven. Cover them over with a damp clean cloth, let them stand in a warm place to prove; when nice and light uncover, brush over with an egg beaten up in a cup, taking care not to knock out any of the proof, and then bake in a moderately heated oven for about 25 minutes. If preferred, milk can be used instead of water. Almost all fer- mented dough will make a. very satisfactory roll, but of course the dough is not always available. There is nothing, however, to prevent these rolls being made for breakfast, or hot tea bread upon baking days. It is quite optional whether fat is used in them or not; the principal advantage of the fat is that the rolls will be of a more even texture, and the crust will eat short and crisp instead of being tough. Tlme.--2 hours. Average Cost, 4d. Sufficient for 12 rolls. 3448.—HOT ROLLS. (Fr.—Petits Pains.) lngredients.-—These, although very unwholesome and indigestible, are nevertheless a great favourite, and are eaten by many persons. As 80011 as the rolls come from the baker’s they should be put into the oven, which, in the early part of the morning, is sure not to be very hot; and the rolls must not be buttered until wanted. When they are quite hot, divide them lengthwise into 3, put some thin flakes of good butter between the slices, press the rolls together, and place them in the oven for r or 2 minutes, but not longer, or the butter will oil. Take them out of the oven, spread the butter equally over them, divide the rolls in half, put them on to a very clean hot dish, and send them instantly to table. Tlme.-—ro minutes. Average Cost, 1d. each. 3449.--NIC~E ROLLS. (Fr.——Petits Pains.) Immune-r lb. of flour, 2 ozs. of butter, 4 ozs. of powdered lump “834. 2 eggs. 1 teaspoonful of baking-powder. and a pinch of Salt. r458 HOUSEHOLD MANAGEMENT Method.--Mix all these ingredients well together, and work intoastifi dough with a little milk. Roll it out 2 of an inch thick, and cut into rolls, throw them into a pan of boiling water on the fire, and directly they rise to the top, which will be in a minute or so, if the water i5 really boiling, take them out and put them into a pan of cold water for r or 2 hours, if not quite ready to bake them, Then bake the rolls f0! 20 minutes in a quick oven, a light brown. Tlme.-2o minutes. Average Cost, 7d. Sufficient for 20 rolls. 3450.-—-DRY TOAST, TO MAKE. (Fr,--Pain Grille.) Method.—To make dry toast properly, a great deal of attention is required ; much more, indeed, than people generally Suppose. Never use new bread for making any kind of toast, as it is moist and tough, and, in addition, is very extravagant. Pmcure a loaf of household bread about 2 days old ; cut ofi as many slices as may be required, not quite a i of an inch in thickness ; trim oil the crusts and ragged edges, put the bread on a toasting fork, and hold it before a very clear tire. Toast it carefully until the bread is nicely coloured; then turn it and toast the other side, but do not hold it so close to the fire that it blackens. Dry toast should be made more gradually than buttered toast, as its best feature is its crispness, and this can- not be attaihed unless the process is slow, and the bread is allowed gradually to colour. Teast should never be made long before it is wanted, as it soon becomes tough unless placed on the fender in front of the fire. Directly each piece is ready, it should be put into a rack or stood upon its edges and sent quickly to table. “' 3451.—HOT BUTTERED TOAST, TO MAKE. (Free-Pain R6ti au Beurre.) Methods-PA loaf of household bread about 2 days old answers for making toast better than cottage bread, the latter not being a good shape and too crusty for the purpose. Cut as many nice even slices asrnay berequired, rather more than a 1- of an inch in thickness, and toast them before a very bright fire, without allowing the bread to blacken, which spoils both the appearance and flavour of toast. When both sides are nicely coloured, put the toast on a hot plate ; divide some good butter into small pieces, place these on the toast, set this before the fire, and when the butter is just beginning to melt, spread it lightly over the toast. Trim off the crust and ragged edges, divide each round into 4 pieces, and send the toast quickly to table. Some persons cut the pieces of toast across from corner to corner, thus making the pieces of a three-cornered shape. Soyer recommends that each slice should be cut into pieces as soon as it is buttered, and when all are ready, that they should be piled lightly on the dish they are intended to be served RECIPES FOR BREAD, BISCUITS, AND CAKES 1459 on. He says that by cutting through 3 or 4 slices at a time, all the butter is squeezed out of the upper ones, while the bottom one is Swimming in fat liquid. It is highly essential to use good. butter for making this dish. Gingerbread, Rusks and Scones. 3452.--GINGERBREAD, ANDREW’S. (Fr.--Pain de Gingembre.) Ingredients—1} lbs. of flour, A} of a lb. of sugar, 6 ozs. of butter, 4 eggs. I tablespoonful of ginger, 6 ozs. of golden syrup. Method.——Beat the butter, sugar and golden syrup to a cream, and beat in the eggs one at a time : add the flour, mixed with the ginger, till the mixture is thick enough to roll out. Roll into thin sheets, cut Out with a plain round cutter, and bake on flat baking tins. Time.—To bake, 20 to 25 minutes. Average Cost, rs. 4d. Sulllcient for about 4 dozen cakes. “Si—GINGERBREAD HONEYCOMB. Ingredients-w} a lb. of flour, 1 of a lb. of the coarsest brown sugar, i 2. lb. of golden syrup, 1» of a lb. of butter, 1 dessertspoonful of allspice, 2 tablespoonfuls of ground ginger, the peel of i a lemon grated, and the Whole of the juice. Method.--Mix all these ingredients together, forming a paste sufiis ciently thin to spread upon baking-sheets. Beat it well, butter the tiIIS, and spread the paste very thinly over them ; bake it in a rather slow oven, and watch it until it is done 7 withdraw the tins, cut the gingerbread in squares with a knife to the usual size of wafer biscuits, about 4 inches square, and roll each piece round the fingers as it is riliSed from the tin. Times-j an hour. Average Cost, rod. Sufficient for 4 dozen squares. 3454.-~GINGERBREAD, THICK. Ingredientsr-r lb. of golden syrup, } of a lb. of butter, } bf a lb. of coarse brown sugar, 1} lbs. of flour, 1 oz. of ginger, } an 02. of ground allspice, r teaspoonful of carbonate of soda, 1' of a pint of warm water, 3 eggs. Method.—-Put the flour into a basin, with the sugar, ginger, and allspice : mix these together ; warm the butter, and add it with the treacle to the Other ingredients. Stir well ; make the water just warm, dissolve the carbonate of soda in it, and mix the whole into a nice smooth dough With the eggs, which sh0uld be previously well whisked: pour r460 HOUSEHOLD MANAGEMENT the mixture into a buttered tin, and bake it from § to 1 hour, or longer should the gingerbread be very thick. Just before it is done, brush the top over with the yolk of an egg beaten up with a little milk, and put it back in the oven to finish baking. Tlme.—i to 1 hour. Average Cost, 1s. 4d. 3455.--GINGERBREAD, WHITE. Ingredients—r lb. of flour, } a 1b. of butter, } a 1b. of castor sugar, the rind of 1 lemon, 1 oz. of ground ginger, I nutmeg grated, } of a teaspoonful of carbonate of ammonia, l gill of milk. Method.—Rub the butter into the flour, add the sugar and minced lemon-rind, ginger and nutmeg. Mix these ingredients well together. make the milk just warm, stir in the ammonia, which should be in fine powder, and work the whole into a nice smooth paste. Roll il out with the rolling-pin, cut it into cakes, place these on to clean greased baking tins, and bake in a moderate oven from 15 to 20 minutes. Tlme.--I§ to 20 minutes. Average Cost, 1s. 3d. 3456.--AFTERNOON TEA SCONES. Ingredients—4 ozs. of flour, 1 oz. of butter, 1 tablespoonful of castof sugar, 4} a teaspoonful cream of tartar, 1- of a teaspoonful of carbonate of soda, 1 egg, a little cold water. Method.-—Rub the butter lightly into the flour, and add the remaining dry ingredients. Beat and stir in the egg, adding cold water or milk to make a light dough. Roll out thin, out into small rounds, and bake on a hot griddle or in a sharp oven. 3456a.—CREAM SCONES. Sift l» a lb. of flour into a basin, add a pinch of salt, rub in 3 025 of fresh butter and mix with I teaspoonful of baking powder, add gradually 1 gill of milk and i a gill of cream, and work into a light paste- Roll out on a floured board a i of an inch thick, stamp out intO rounds with a 2-inch cutter, place them on a buttered baking sheet, and bake for I 5 minutes, brush over with sweetened milk when nearly done, and return to the oven for another 5 minutes. 3457.--RUSKS. Ingredients.--4 ozs. of butter, 2 ozs. of caster sugar, I tablespoonfllI Of brewer’s yeast, 2 lbs. of flour, 4 eggs, 1 quart of milk. Method—Mix the yeast with the sugar and r teacupful of warm milk; pour it into the centre of the flour in a deep bowl and let it rise for 1 RECIPES FOR BREAD, BISCUITS, AND CAKES I461 hour in a warm place. The sponge should then be sufficiently light. Mix with it and the rest of the flour the remaining milk, the eggs, and a little salt, beating the whole well with a wooden spoon ; then put it into a buttered tin, set it to rise for another hour, bake in a moderate oven, and, when cold, cut the cake into thin slices and dry them in a quick oven, having previously sprinkled them with pounded sugar. These rusks will be found a delicious substitute for toast for an invalid, and are appetising and nourishing. Tlme.---r hour. Average Cost, rs. 6d. 3458.-—ITALIAN RUSKS. Ingredients—A stale savoy or sponge cake may be converted into very good rusks, in the following manner. Cut the cake into slices, divide each slice in two ; put them on a baking-sheet in a slow oven, and when they are of a nice brown and quite hard the rusks are done. They should be kept in a closed tin canister in a dry place, to preserve their crispness. Pancran MILLIT.—-Tbl$ cereal has the smallest seeds of any of the corn plants, a true frees; but the number of seeds contained in each ear makes .up for their diminutive size. t u sandy soils that will not sustain many other kinds of grain, and forms the chief sustenance of the tion in the arid districts of Arabia, Syria, Nubia and parts of India. Millet is not cultivated "I ngland, being rincipally confined to the East. The nations who make use of it grind it in the Primitive manner tween two stones, and make it into a form of diet which cannot properly be called bread, but is rather's kind of soft. thin calce. half-baked. Icing 3459.—ALMOND ICING FOR CAKES. Ingredients-"To 1 lb. of castor sugar allow § of a lb. of ground sweet almonds, 2 or 3 eggs, a little rose or orange-flower water. Method.—Weigh the castor sugar and ground almonds into a clean basin, and mix them well together ; make a hole in the centre, break in the 2 eggs, add a little rosewater, and wet up into a firm paste, using another egg if necessary. Turn the mixture out of the pan on to the board, dusting it over with sugar to prevent it from sticking, then roll it out with a rolling pin to the size of the cake, place it on top and press smooth with the hand. This quantity of icing would be sufficient for a. cake weighing from 2 to 3 lbs. Tlme.—§ of an hour. Average Cost, rs. per lb. 3460.-—ICING FOR MARBLE CAKE. Ingredients.---I teacupful of icing sugar, a little warm water. MethOd---Put some icing sugar into a clean basin, taking sufficient to ice the cakes, which of course will always depend upon the thickness put upon them, and pour upon the sugar sufficient boiling water to I462 HOUSEHOLD MANAGEMENT mix it up into rather a thick cream, beating it up well with a woodefl yspoon, adding the water gradually to the sugar until the proper con' sistency is obtained, then. use as previously directed. This icing will dry rather quickly, with a good gloss. It can be flavoured with any kind of essence, and coloured with vegetable colours as may be required. Tlme.-—} an hour. Average Cost, icing sugar, 6d. per lb. Sulllclenl for I cake. 3461.-—SUGAR ICING FOR CAKES. lngredients.-To every lb. of loaf sugar allow the whites of 4 eggs and r oz. of fine starch. Method.-—Beat the eggs to a stifl froth, and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch, also finely powdered. Beat the mixture well until the starch is smooth 3 then with a spoon or broad knife lay the icing equally over the cakes. These should then be placed in a very cool oven and the icing allowed to dry and harden, but not to colour. The icing may be coloured with strawberry or currant juice, or with prepared cochineal. If it be put on the cakes as soon as they are withdrawn from the oven, the icing will become firm and hard by the time the cakes are cold. 0n very rich cakes, such as wedding, christen' ing cakes, etc., a layer of almond icing (No. 3458) is usually spread over the top, and over that the white icing as described. All iced cake9 should be kept in a very dry place. . Average Cost, rs. per lb. 3462.-—-TO ICE A CAKE. lngredients.—§ of a lb. of icing sugar, the whites of 2 eggs, orange- flower water. Methods—Beat these ingredients as in preceding recipe, and while the cake is still warm, pour and smooth the icing evenly over it ; then dry in a moderate heat to harden, but not to colour the icing. Average Costa—Icing sugar, 6d. per lb. 3463.--TO ICE A WEDDING CAKE. Ingredients—11} lbs. of confectioner’s icing sugar, the whites of 6 eggs, the juice of I lemon. bismuth—Icing sugar can now be obtained irom, almost every grocery store in the kingdom, or failing that, a pastrycook would supply the quantity required. Having procured the sugar, take a very clean basin and spoon, turn in the sugar, and carefully break in the whites of the eggs ; add a small pinch of blue, and then proceed to beat up the icing. When well beaten and smooth, add the strained juice 0i RECIPES FOR BREAD, BISCUITS AND CAKES 1463 1 lemon, then beat it up thoroughly until it will stand up in the pant Now take the cake and set it on an inverted plate, or if you have it, a regular turn-table used by confectioners for the purpose. Take up sufficient icing to cover the top with a spoon, and lay it upon the centre of the cake. Now take a large pliable palette knife and spread the icing level on top. Then take up small portions of the icing with the Point of the palette knife, spread it smoothly round the side, and when the cake is completely enveloped, stand it aside in a warm place to dry. During the time the cake is drying and as soon as it is hard enough, a thin sheet of paper should be lightly laid over to prevent the dust from spoiling the colour of the cake. Average Cost—Icing sugar, 6d. per lb. 3464.—-T0 ICE A WEDDING CAKE. . (Another Method.) Ingredients.—-Whites of 3 eggs, 1 lb. of icing sugar, lemon or vanilla flavouring. Method.—-Grind and sift the sugar, and add it to the well-beaten Whites of eggs and the flavouring. Beat until the icing mixture is firm and stiff, then: proceed as in preceding recipe. Average Cosh—Icing sugar, 4d. to 6d. per lb. Yeast 346 5.—-YEAST, TO MAKE. Ingredients—I1 ozs. of hops, 4 quarts of water, I} lbs. of bruised or ground malt, 1 of a lb. of flour, } a pint of liquid yeast. Method.—-Put the hops into a boiler, add the water, put on the lid, and set them over the fire to boil for about 4} an hour, or until all the hops have sunk to the bottom. Then strain the liquor into a clean wooden bucket, squeeze out the hops and throw them away. Let the resultant liquor stand for 5 or 10 minutes, or until the face can be seen reflected in it, then turn in the malt, stir up well with a clean spoon, cover over, and let it stand until lukewarm, or about 70° Fahr. Then put in } a pint of yeast and the i of a lb. of flour, stir it well up with the hand, cover over with a cloth, and let it remain in a warm corner undis- turbed for at least 8 hours. At the end of that time give it a good stir up, and strain away the grains, squeeze them dry, and put the whole of the liquor into bottles; after stirring it well up, tie over with string, and keep it in a cool cellar. 1} a pint of this yeast will be sufficient for about 20 lbs. of flour. \Nhen required for use, it is usual to first set what is termed a ferment, as follows :-—first wash, clean, and then boil about 2 lbs. of potatoes, without salt ; when cooked strain off and turn r464 HOUSEHOLD MANAGEMENT them into a clean wooden bucket. Take a rolling-pin and pound the pomtoesdown with it; add about } a lb. of flour, and mix it well intO the scalding hot potatoes with the rolling-pin ; add I quart of water, and stir all the ingredients well up together, and when it has cooled downto 75° Fahr., shake well, and add i» a pint of the previously made yeast. Stir well in with the hand, breaking up the potatoes, and then cover over with a clean cloth, and let it stand the same as the yeast. in a warm place to work or ferment. In about 3 hours it will have come up and dropped, and it is necessary, to ensure good bread, that it should drop. Prepare the flour in a large pan, or wooden trough; make a hole in the centre of the flour, if the pan is used, and if a trough, at one end, and strain in the ferment or “ comp.,” add about 3 ozs. of salt, or more if liked, and sufficient water to wet the 20 lbs. of flour into dough, knead it well, and leave it as dry as possible; cover over with e cloth, and leave it to prove in a warm place for about 3 hours, then give it another good kneading over with flour, cover, and prove for another hour. Then turn out to the board, divide into suitable—sized pieces, mould up into loaves, and when nicely proved bake in a moderate oven. 3466.-—YEAST, TO MAKE. (Another Method.) lngredlents.—2 ozs. of hops, 6 quarts of water, I lb. of ground mall, § 2. lb. of brown sugar, 1 lb. of flour, 1} a pint of yeast. Method.-Proceed exactly in the same manner as directed in the pre' vious recipe, but place the sugar and malt in the bottom of the tub, and strain the scalding-hot liquor from the hops upon it ; then cover over, and when cooled down to 70° Fahr., stir in the yeast and fion and leave it to work as before directed. It can be made into bread in exactly the same way as described, and will make most excellent bread; but during the process particular care must be taken to exclude all draughts, and all the utensils used must be scrupulously clean. PIPING OR FANCY CAKE ICING. '\ M. ii. - Mak " ‘ “12 c a»l\ 0r . . . '9 “may grueer's a ,r bag, place one of the piping funnels at the bottom, pour Eng- 5:“ .s‘lgal' into the bagaiid tear the paper all the point of it. Hold the bag in the right W l-teth mm the fingers of the left squeeze the sugar through the funnel. The piping tubes ’ aud Pall-urns oi piping Vary according to the " outlet." BEVERAGES. JELLIES, ETC. , occli‘ ‘ J Mm A; $ Pun: soul ._,_ - , wills m$ urvrs ml mm in" r. Cofiee Cadburv's Cocoa, French Cofiee, Vi-Cocoa, Fry‘s Cocoa Cey10n Tea' “ti/enema. Milk, Nestlé‘s Milk, Ceylon Tea, Cocoa and Milk, Van Houtén's Cocoa. 2. Essence of - Calves’ Fcet jelly, Table Jelly, Maple Syrup, Essence of Cochineal, Orange Jelly, Ume Cordial, bean jelly, Lemon Squash, Lemon Ielly ‘ :06 d 0 GENERAL OBSERVATIONS ON BEVERAGES CHAPTER XLVIII BavEnAcEs may be broadly divided into four classes: (I) Water and milk ; (2) Beverages of a simple character, generally infusions or decoctions ; ( 3) Beverages consisting of mineral waters drawn from natural springs, or water containing a considerable quantity of carbonic acid gas ; (4) Beverages containing alcohol. Water.--To whichever class our beverages belong, water is the basis of them all. Even our solid food contains a large proportion of water ; and nothing is of more importance to the housekeeper than to obtain an ample supply of sufficiently pure water. We say “ suficiently pure," for absolutely pure water, consisting only of 2 parts of hydrogen to I of oxygen, does not exist in nature ; and when it is obtained by the distiller’s art, it is flat and distasteful to those who have not accus- tomed themselves to its use. Water, as we get it, is never pure 3 the important point is its freedom from impurities dangerous to health. Dissolved air and gases make it bright and sparkling; they are driven off by boiling, and hence the insipid taste and dull appearance of boiled water. From whatever source water is obtained, it once existed in the form of rain. In the country it may pass through the air to the ground in a pure state, but in manufacturing towns considerable impurities are added to it in its passage. Whatever its condition as it falls upon the surface of the earth, it is rapidly changed in its passage through it. Some rocks, like granite, are insoluble, some, as for example chalk, are readily soluble, especially in water containing carbonic acid gas, which rain washes down out of the air. 80, while one kind of Water may contain only } a grain of mineral matter in a gallon, another has many grains in the gallon. We call the latter a. “ hard ” water, and object to it for cooking purposes for several reasons. It tends to make the meat and vegetables cooked in it hard ; it wastes soap ; it deposits “ fur ” on saucepans and kettles. The “ fur ” is the mineral matter once dissolved in the water, now thrown down in the saucepan: (I) because the water has boiled away and gone off in steam, leaving behind it the mineral that could not be vapourized ; (2) because 1468 1466 HOUSEHOLD MANAGEMENT carbonate of lime is dissolved only in water that contains carbonic acid gas, and the gas is driven oil as soon as the water boils, and long before it has boiled away. It is upon this last reason that the softening of water by boiling depends. The harshness of water is also caused by sulphates. In the latter case boiling does not soften the water. Organic impurities, by which is meant the animal and vegetable matter often, present in water, are highly dangerous. Sewage con- tamination may exist in palatable sparkling water. This danger is increasing owing to the more and more prevailing custom of diluting sewage with water, The dangers and wastefulness of this system of drainage, especially when applied in country districts near the sources of our great water supplies, are clearly shown in the writings of those who have recently devoted considerable attention to this all-important subject. Cisterns in which water is stored should be carefully cleansed at frequent intervals. 'Water brought on to premises in a pure condition may be contaminated by neglecting this precaution. Cisterns should also be provided with close-fitting lids : this prevents small animals and much dust from falling into the water. To Purin Water.-+-W’ater that is unfit to drink is not made in any 'way less harmful by the addition of spirits, wine, or any flavourinI-l matter. It may be rendered harmless by boiling, which is the only practicable household means of purifying water. Most of the decor tions and infusions are useful in this respect, because the water of which they are made must be boiled, the flavouring matter afterwards being added to conceal the insipidity. Boiled water can be aerated by pouring it from one jug to another, if only a small quantity has t0 be dealt with. Filters should not be resorted to instead of boiling as a means of purifying water. Many simple forms of filters may be usefully em' ployed as a mechanical means of separating suspended matter, but few, if any, remove or destroy impurities in perfect solution. Spong)’ iron, carbon and sand are valuable filtering agents, but one of the best mediums is porcelain, the only objection to filters made of this sub' stance being the slow passage of the water through them. Tea.--The most popular in >n-alcoh< alic beverage in this country is tea, now considered almost a necessity of life. Previous to the middle of the seventeenth century it was not used in England. Pepys says in his Diary: “ September 25, won-J sent for a cup of tea (a China drink), of which I had never drunk before.” Four years later it W35 so rare a commodity in England that the English East India Company bought 2 lbs. 2 ozs. of it as a present for his Majesty. In Iooo it was sold in London for has. a pound. From that date the consumptl‘ln has gone on increasing from 5,000 lbs. to 318,000,000 lbs., an ann" ronsumption of over 6} lbs. per head of the population of Great Britain. J GENERAL OBSERVATIONS ON BEVERAGES 1467 Indian and Ceylon and China Teas—Much Indian and Ceylon tea. is now brought to this country, and is, as a rule, more highly flavoured than the Chinese, which it has displaced to so greata degree that now only about 4 per cent. of the tea consumed in this country comes from China, the remaining 06 per cent. being imported chiefly from India and Ceylon- The best tea is comparatively high priced, but not necessarily clear, as some tea is heavy and some light, so that a teaspoonful does not bear the same ratio to every pound, nor produce the same strength of infusion. Sources 0! Supply.—-Up to some 60 years ago tea came only from China, but since the middle of the last century other countries have entered upon the cultivation and manufacture of tea. The first and most prominent of these is our Empire of India, which has 61 2,000 acres under tea, employing over 640,000 native labourers and coolies. The yearly. production of Indian tea amounts to over 296,000,000 lbs., or more than r 32,000 tons. Of this prodigious amount of tea manufactured in India in one year, there were exported 282,000,000 lbs., making India the greatest tea-exporting country in the world. India is followed by Ceylon, which exports 187,000,000 lbs. Java, a Dutch possession, exports 64,000,000 lbs. The respective merits of Indian and China teas must be decided by Personal predilection. Imports into the United Kingdom indicate the direction in which the popular taste has inclined. Tea analyses, it is generally admitted, are not yet satisfactory, and where they set out to emphasize or minimize diflerences between Indian and China teas, there is no guarantee that the samples can be regarded as equally representative. The tannin bogey in Indian tea. has been conjured away, leaving China tea with a deficiency of caffeine. But the vast majority of consumers are probably not over-anxious on the subject. Scientific culture has prevailed over unscientific methods, with the result that the world has a larger and much cheaper supply of tea than it had when it had to rely upon China teas alone. There are twelve districts in India producing tea. Prominent among these are Assam, which produces I22,ooo,ooo lbs. in a year, and Dar-I jerling, which produces 16,000,000 lbs. There are no teas in the world to match the delicately flavoured PYoduct of Darjeeling, which always fetches the highest price of any tra on the wholesale market. Each district has its own peculiar style of tea, and thus India can SPnd us teas to meet every taste. Other tea-producing countries buy Indian seed, use our methods and our machinery, and sell their tea in the world’s markets just in Proportion to its greater or less resemblance to the genuine Indian Product, I468 HOUSEHOLD MANAGEMENT Certain delicate China teas are well worth purchasing, but nowadays most of the China teas imported are of a common type. Tea is a pleasant beverage which has an exhilarating and refreshing efiect. These beneficial results are produced mainly by four of the component parts of tea—theine; tannin ; a volatile, aromatic oil; and the residual extract. Theine or cafieine, is an alkaloid which stimulates and invigorates. In large quantities it causes violent nervous and vascular excitement, but in smaller doses stimulates thought and mental process, and helps to repair the natural waste of bodily tissue. besides aiding digestion. The refreshing qualities of tea largely depend upon this property of theine, as does the value of tea from the physio' logical point of view. Theine being colourless, a pale liquoring tea may be stronger in theine than a dark coloured one. Chinese Tea—The various names by which Chinese teas are sold in the British market are corruptions of Chinese words. There are about a dozen diflerent kinds. Souchong is generally of superior strength. and has a very characteristic flavour. Pekoes are often flavoured with j essamine leaves and other aromatic flowers. China produces many special varieties of teas, due to traditional methods of culti- vation and the result of 2,000 years of experience. Coflee.-—It appears that cofiee was first introduced into England in 16 52 by Daniel Edwards, a merchant, whose servant, Pasqua, a Greek. understood the art of roasting and preparing it. This servant, under the patronage of Edwards, established the first cofiee-house in London. in George Yard, Lombard Street. Cofiee was then sold at 4 or 5 guineas a pound, and a duty was soon afterwards laid upon it of 4d. 8 gallon when made into a beverage. In the course of two centuries however, this berry, unknown originally as an article of food, except to some savage tribes on the confines of Abyssinia, has made its way through the whole of the civilized world. Mohammedans of all rankB drink cofiee twice a day ; it is in universal request in France, Germany. and the Continent generally, but the demand for it throughout the British Isles is daily decreasing ; the consumption of coffee within the last forty years steadily declined to less than one-half. The approxi— mate annual consumption of coffee per head of the population is about 13 ozs., as against 6 lbs. of tea per head. Various Kinds of Coflee.-—-T he Arabian is considered the best. It is grown chiefly in the districts of Aden and Mocha ; whence the name of our Mocha cofiee. Mocha coffee has a smaller and rounder bean than any other, and a more agreeable smell and taste. Very little, however, of the genuine Mocha cofiee reaches this country. The next in reputation in quality is the Java and Ceylon coflee, and then the coflees of Bourbon and Martinique, and that of Berbice, a district of the colony of British Guiana. The Jamaica and St. Domingo coflees d GENERAL OBSERVATIONS ON BEVERAGES 1469 are less esteemed. The largest proportion of coffee consumed in England comes from Brazil, and is frequently sold under another name. The Roasting of Coffee in the best manner requires great nicety, and much of the qualities of the beverage depends upon the operation. The roasting of cofiee for the dealers in London and Paris has now become a separate branch of business, and some of the masters perform the operation on a great scale, with Considerable skill. Roasted cofiee loses from 20 to 30 per cent. by sufficient roasting, and the powder suffers much by exposure to the air ; but while raw, it not only does not lose its flavour for a year or two, but improves by keeping. If a cup of the best cofiee be placed upon the table boiling hot, it will fill the room with its fragrance ; but the cofiee, when warmed again after being cold, will be found to have lost most of its flavour. A considerable change takes place in the arrangement of the con- stituents of coffee by the application of heat in roasting it. Inde- pendently of one of the objects of roasting, namely, that of destroying its toughness and rendering it easily ground, its tannin and other principles are rendered partly soluble in water ; and it is to the tannin that the brown colour of the decoction of coffee is owing. An aromatic flavour is likewise developed during the process of roasting, which is not perceived in the raw berry, and which is not produced in the greatest perfection until the heat has arrived at a certain degree of temperature ; but if the heat be increased beyond this, the flavour is again dissipated, and little remains but a bitter and astringent matter, With carbon. To have Coffee in Perfection it should be roasted and ground just before it is used, and more should not be ground at a time than is wanted for immediate use, or if it be necessary to grind more, it should be kept closed from the air. Coffee readily imbibes exhalations from other substances, and thus often acquires a bad flavour ; brown sugar placed near it will communicate a disagreeable aroma. It is stated that the coffee in the West Indies has often been injured by being laid in rooms near the sugar works, or where rum is distilled ; and the same effect has been produced by bringing over coffee in the same ships as rum and sugar. Dr. Moseley mentions that a few bags of pepper on board a ship from India spoiled a whole cargo of coffee. With respect to the quantity of coffee used in making the decoction, much depends on the taste of the consumer. The greatest and most common fault in English coffee is the too small quantity of the in- gredient. Count Rumford says that to make good coffee for drinking after dinner, a pound of good Mocha coffee, which, when roasted and ground, weighs only I 3 oz., serves to make 56 full cups, or a little less than a quarter of an ounce to a coffee-cup of moderate size. The use of chicory with coffee was originally a Dutch practice. The admixture was long kept a secret by the Dutch dealers, and only I470 HOUSEHOLD MANAGEMENT became known in other countries in the beginning of last century- For France alone the consumption now reaches 0,000,000 kilO' grams. Coeoa.-The consumption of cocoa is yearly increasing in this country- It is prepared from the seeds of the Theobroma Cacao, a tree grown in South America, Asia, and Africa. Chocolate was introduced into Europe by the Spaniards, whose national beverage it still is, and it reached England during the latter half of the seventeenth century- Columbus brought it to Europe in 1520. Cocoa possesses to some extent the stimulating properties of tea and coffee, but it differs from them in that it contains also a considerable amount of fat and albu' minous matter. It is, as its name implies, food as well as drink. Moreover, we drink not merely an infusion of cocoa, but the cocoa itself. The first step is to roast the nut and remove the husk. The kernel, roughly ground, and usually with some of the fat re' moved, is sold as cocoa-nibs. Prepared cocoa is made by grinding the kernel to powder, removing some of. the fat, and adding a certain proportion of starchy matter and sugar. To some of the cheaper cocoas the ground husk is added by way of adulteration. All these preparations are sweet, and thicken when mixed with boiling water and milk, The pure cocoa extracts and essences consist only of ground cocoa nibs with some of the fat removed ; they have a distinctly bitter flavour, and they do not thicken with boiling. Some few harm' ful Substances are occasionally added as adulterants. The best pre- pared cocoas are wholesome and nourishing, and contain only cocoa, starch, and sugar. Chocolate is prepared by grinding the finer sorts of cocoa beans over warm rollers, with a suitable addition of sugar and vanilla or other flavouring. Much skill is employed in its pre* paration, and the best qualities are sold at a high price. It is used as a beverage, but more often in this country as a luxury or a food. It is very nourishing and sustaining, and is often carried by pedestrians and mountaineers. Mat6.--The tea of Paraguay, prepared from the Brazilian holly (Ilex Paraguayensis), is sold in this country, and has some few drinkers. The leaf is dried and pulverized, and the infusion is prepared in a dried gourd or calabash, out of which it is sucked through a straw or bombilla. Coca.--The dried leafi of the Erythroxylon Coca is consumed in BOIivia, Peru, and the adjoining countries, where the inhabitants chew it as well as drink the infusion. In this country the leaves are chewed by pedestrians and cyclists as preventives of fatigue, or as restoratives after exertion, Used in. the same way as Chinese tea, it has a pleasant flavour, and it does not appear to have the same ill effects upon digestion, though there is no evidence to show what the eflect of its prolonged use would be. Coca is used in surgery to deaden pain and as a medicine to soothe the nerves and induce sleep. GENERAL OBSERVATIONS ON BEVERAGES 1471 ‘I These substitutes are in no wise imitations of tea and cofiee, but are consumed for their own merits. Other substitutes are of the nature 0f adulteration, and contain no theine nor analogous alkaloids. Much Of the prepared cofiee drunk in England is merely an infusion of burnt I'YQ, beans and chicory, with cofiee to flavour, and its power as a stimuJ lant is that possessed by any hot liquid with accompanying nourish¢ ment in the shape of milk or sugar, a power that is very often forgotten 0r overlooked. Wines.--The wines of France are more highly esteemed than those of any other country, and of these, champagne takes the lead. Sparkling wine was first made in the neighbourhood of Epemay, and the methods employed then were practically the same as those of to day. Both red and white grapes are grown in the Marne. The red gives a dryer wine, the white a softer one ; and the two are generally mixed together, so as to make a satisfactory average. Great care has to be exercised in the gathering of the red grapes, and much swiftness used in pressing them, so that none of the colouring matter contained in the skin be communicated to the juice. In hot years the grapes are so ripe that they easily burst when they are gathered, and during the pressing some of the pigments of colour from the skin communicate that light pink hue which distinguishes vintages of that year ; but on the other hand, hot seasons usually give an exceptionally good Wine. Immediately after pressing, the juice is stored in casks and directly undergoes the first stage of fermentation, after which it is racked so as to be freed from the heavier lees. The area that can be planted as Vineyards in the champagne district is rather limited, and as the demand has gone on increasing at a very rapid rate, prices have ‘been forced up, and other districts of France have tried their hand at making sparkling wine. Thus we have now sparkling Bur¢ gundy, sparkling Chablis, sparkling Saumur, all excellent wines for the prices they command. The name of claret is practically given to all red wine coming from France, with the exception of Burgundy and Roussillon, which form small classes apart. The best clarets are those grown in the Gironde, but there are many other departments which furnish claret to Bordeaux, to Paris, and to foreign parts. The wines of Germany are generally dearer than those of France, owing chiefly to the large proportion of bad seasons in the Rheingan. The best are the superior Hooks and Moselles, still and sparkling, known to consumers as Johannisberger, Steinberger, Marcobriinner, Hockheimer, Niersteiner, etc. Storage of Wine.--Wine of every description should be stored in a cool, dry cellar. This is particularly necessary in the case of sparkling wines that have to be stored for a great length of time, for a damp atmosphere is apt to destroy the wire and strings which secure the corks. Service of Wine,—Formerly it was considered necessary that a, difierent I472 HOUSEHOLD MANAGEMENT kind of wine should accompany each course, and they were served in the following order :— Chablis or Sauterne with hors d’oeuvres; Sherry or Marsala with soup; Hock or Sauterne with fish; Claret or Burgundy with entrees; Champagne with roast and entremets; Port, Claret or Madeira with the dessert. Now the number of wines introduced at one meal is con- siderably reduced. Sometimes a glass of good sherry or mineral waters with whisky is served with the soup, after which champagne is served until the dessert, when port and old claret take its place. Frequently one, or, at the most, two kinds of wine are served throughout the meal. and these are either claret or Burgundy and champagne, or champagne alone. The following table gives the correct temperatures at which various wines should be served :— Champagne . l . . . 3 5° deg. Fah. Sherry . . . . . . 4o ,, ,, Marsala . . . . . . 4o ,, ,, Chablis and other wines of this class . 45 ,, ,, Sauterne and other wines of this class . 5o ,, ,, Port . . . . . . . 5 5 ,, ,, Madeira and clare . . . . 65 ,, ,. o o e b a v 70 99 as Ice should never be put into wine, but this does not of course apply to claret cup and similar mixtures which are dealt with here- after. Champagne and similar wines should, of course, be served cold. but the temperature must be lowered in bottle. This may be done most expeditiously by surrounding the bottles with crushed ice, and allowing the whole to remain covered with a wet flannel for about an hour before being served. An agreeable fresh flavour may be given to all Rhine wine by cooling them slightly. Claret and Burgundy, on the contrary. should be drunk milk-warm; while port, if exposed to a low tempera' ture, will acquire a. harsh, thin, acid taste, which temporarily deprives it of all its characteristic qualities. The easiest method of raising the temperature of these wines is to place them near the fire or in 8 warm room for several hours ; or it may be more speedily accomplished by surrounding the bottles with hot water. Old wines that have been bottled for any length of time should be care- fully decanted, for they nearly always have a crust or sediment which. if disturbed, may spoil the flavour of the wine. Decanting baskets are useful means of preventing this. Each bottle is transferred from the bin to a separate basket, lying therein in nearly the same position as that in which it was found in the bin, but with the neck a little higher. Wineglasses.—It is usual to have various shapes of wineglasses for difl'erent wines. There is however one form which suits all wines, which is of the goblet or half globe shape. It is essential that the glass should be as thin as possible. Glasses running four or five to the reputed quart bottle are the best for size. FANCY CAKES. RECIPES FOR BEVERAGES CHAPTER XLIX Tea, Coffee, Cocoa, Home-made Wines, Liqueurs, Cups, Summer and Winter Drinks, and American Drinks. - Tea, Coffee, etc. 3467.—ALMOND MILK. Ingredients—'2 ozs. of Jordan almonds, 1} an oz. of bitter almonds, 2 ozs. of castor sugar, t tablespoonful of orange-flower water, 1 pint 0f Cold water. Method.-~Blanch the almonds, and pound them with the sugar and orHinge-flower water, adding a few drops of cold water occasionally, *9 prevent it getting oily. When quite smooth, turn the prepara- thn into a basin, stir in the remainder of the water, allow it to remain covered for 2 hours, then strain, keep on ice or in a cool place until required, and serve diluted with an equal quantity of cold water. 3468.—CHOCOLATE, TO MAKE. Ingredients. Plain chocolate. To } an 02. allow 1} a pint of water and i a pint of milk. Method—Make the milk and water hot, break the chocolate into small pieces, add it and stir until quite dissolved. Bring to boiling POint, then strain, and serve with sugar. tr CRQCOLATI Min Cocoa—Both these preparations are made from the seeds, or beans, of the cocoa- °'Hltltl'owsin the West lndieeandSouthAmeriea. TheSganishand the mpanemeieeacaqnot 2‘0"“. as it is generall spelt. From this mistake, the tree om which the geverage is procured has often been confound with the palm that produces the edible cocoa-nuts, which are the produce that!" cocoa-tree (Cocos nuci/em), whereas the tree from which chocolate is ocured is v different, Thmbroma cacao. The cocoa-tree was cultivated bv the aboriginal inha itants 0! Sent America, t fiflarlyin Mexico, where, according toI-iumboldt, the cultivationwas encouraged by Montezuma. .0 “(38 transplanted thence into other dependencies of the Spanish monarchy in 1520; and it was ,, 1111-:th esteermd by Linnaeus as to receive from him the name now conferred u it, of Mnrobroma,” a term derived from the Greek, and signifying " food for gods.” Chocolate as always b a tuvourite beverage among the Spaniards end Creoles, and was considered as e great luxury "0 when introduced, after the diecov of America, but the high duties laid upon it confined it umOt‘tentirely to the wealthier classes. fore it was subjected to duty, Mr. Bryan Edwards stated “m cocoa plantations were numerous in Iamaica, but that the duty caused their almost entire ruin. The removal of this duty has increased the cultivation. 1‘73 3 B 1474 HOUSEHOLD MANAGEMENT 3469.—C0C0A, TO PREPARE. Ingredients.—To I} teaspoonfuls of prepared cocoa, allow {- of a pint of milk, 1 of a. pint of water. Method—Mix the cocoa smoothly with a little cold water, boil the remainder of the water and the milk, and pour these on to the blended cocoa, stirring well meanwhile. Rock cocoa should be broken into small pieces, and simmered gently for a few minutes in the milk and water. 347o.—COCOA HUSKS Ingredients.—r cupful of husks, 3 cupfuls of cold water. Method—Simmer the husks very gently in the water for about 3 hours, then strain. When cold, skim off any fat there may be and re-heat when required. 347I.—COCOA HUSKS (Another Method.) Ingredients.—1 cupful of cocoa husks, 4 cupfuls of water. Method.--Soak the husks in the water for 12 hours, keeping the vessel closely covered; at the end of this time turn both husks and water intO a stewpan, and cook gently for about 4 hours. When cold remove any fat there may be on the surface, and re-heat before serving. 3472.--COFFEE, To ROAST. (A French Recipe.) It is an acknowledged fact that French coffee is decidedly superiof to that made in England, and as the roasting of the berry is of great importance to the flavour of the preparation, it will be useful and in' teresting to know how they manage these things in France. In Paris there are two houses justly celebrated for the flavour of their coffee—e La Maison Corcellet and La Maison Royer de Chartres ; and this flavour is obtained by adding, before roasting, to every 3 lb. of coffee a piece of butter the size of a nut, and a dessertspoonful of powdered sugar- It is then roasted in the usual manner, and a tin inaslack oven, or). frying pan over the fire will serve, with care. A rotating cofiee roaster is of course much better. The addition of the butter and sugar de' velops the flavour and aroma of the berry; the butter emplo ed must, of course, be of the very best quality, and must be used only in. very small quantities. Tu: Conn Pum.~—Thie plant (Coflee wobica) grows to the height of about :2 or r5 feet. with leaves not unlike those of the common laurd, although more pointed and not so dry and thitk. Tl" blossoms are white, much like those of the jasmine, and issue from the angles of the leaf-stalks. W the flowers fade, they are succeeded by the coffee-bean, or seed, which is enclosed in a berry of I "4 ,when ripe,resemb' ach . The coflee-beaneareprepared b exposing them t0!!!° "1" for a few days, that the p may erment and throw 08 a strong aci ulous ture. 'Ih'lv' m then graduaflydried fora tgweekglndputintoamill toseparate thehusktrorntheleed- RECIPES FOR BEVERAGES 147s 3473.—-COFFEE, TO MAKE. Method.-—A cup of really good coffee is the exception rather than the rule, and yet the process of making it is so simple that it is not easy to understand why, granted the coffee is of good quality and unsparingly used, the beverage is so inferior to that prepared abroad. Hard water makes better coffee than soft water, because the latter extracts certain Strong and bitter principles which overpower the delicate aroma and flavour of the coffee. Coffee quickly loses its flavour when ground, therefore it is better to buy the berries and grind them as required. When this is not practicable, it is advisable to buy pure eofi’es and chicory separately, and mix them in proportions palatable to those for whom the beverage is intended. When expense is not a point to be considered, coffee alone should be used, and from 2 to 2} teaspoonfuls allowed for each breakfastcupful ofwater. Recent years have introduced numerous patent coffee apparatus, but nothing further is needed than a fireproof jug and a piece of muslin or flannel. The water added to the coffee, or to which the coffee is added, should be quite boiling; and much of the strength is wasted if the coffee is not brought just to boiling point, although strength will be gained at the sacrifice of flavour and aroma if the coffee be allowed to boil even for a short time. 3474.-—COFFEE, TO MAKE. Ingredients—Allow I good tablespoonful of freshly ground coffee to each } pint of water. Method.—Place the coffee in the coffee chamber of a cafétiere, and pour the boiling water thrOugh the distributor on to the coffee. When the boiling water has percolated through the fine strainer with which the coffee pot is provided, and has been allowed to stand for few minutes, it will be found to be quite clear and ready to serve. Coffee may be allowed to just come to the boil, but boiling it, even for a short time, quite destroys its flavour and aroma. 3475.—COFFEE, TO MAKE. (Another Method.) Ingredlents.—-Allow 2 good teaspoonfuls of freshly ground coffee to each '1: pint of water. Method.—Make hot an ordinary china jug, put in the coffee, pour on to it the boiling water, and stir vigorously. Allow the jug to stand for 5 minutes, closely covered, where the contents will remain just below boiling point, then pour out a cup of coffee, and at once pour it back into the jug. Repeat this carefully 2 or 3 times, cover, let the coffee stand five minutes longer to settle, then pour, without disturbing the grounds, into a hot coffee pot 0r ing, and serve as hot as possible. I476 HOUSEHOLD MANAGEMENT 3476.—-COFFEE, TO MAKE. (Another Method.) Ingredients.—Allow 1 oz. of freshly ground coffee to each 1} pints of water. Method.-—Tie the coffee loosely in a piece of strong muslin. Boil up the water in a saucepan, put in the cofiee, and bring to boiling point, Now draw the pan aside, cover closely, and allow the cofiee to remain undisturbed for 10 minutes. This method is suitable for making large quantities of the beverage. 3477.-COFFEE, BLACK. (Fr.-—-Café Noir.) Ingredients.--To each i pint of water allow 1 heaped tablespoonful of coffee. Method.—Black coffee is prepared in the ordinary way, and can be made successfully by any of the preceding methods. It should be made very strong, and strained free from grounds. Black cofiee is generally taken alone without the addition of sugar. 3478.-COFFEE, BURNT. Ingredients.—-Strong coffee, brandy. Method.—Allow 3 teaspoonfuls of good coffee to each } pint of water, and prepare according to any of the preceding methods. Sweeten it rather more than ordinarily, and strain it into small. cups. Pour a little brandy into each over a spoon, set fire to it, and when the spirit is partly consumed, the flame should be blown out, and the cofiee drunk immediately. 3479.——COFFEE WITH MILK. (Fr.——Café au Lait.) This beverage is merely strong black coffee to which hot milk is added, generally in the proportion of 2 or 3 parts milk to 1 part coffee. It is usual to pour the two liquids into the cup at the same time. 3480.—-MATE, 0R PARAGUAY TEA. The leaf of the Brazilian holly or maté is extensively employed in the South American States as a substitute for Chinese or Indian tea. 348r.-—TEA, TO MAKE. In order to make good tea it is necessary that the water should be quite boiling, but it must on no account be water that has boiled ior some time, or been previously boiled, cooled, and then re-boiled. It is a good plan to empty the kettle and refill it with fresh cold water, and make the tea the moment it reaches boiling point. Soft water makes the best tea, and boiling softens the water, but after it has boiled for some time it again becomes hard. When water is very hard 8 RECIPES FOR HOME-MADE WINES, ETC. I477 tiny pinch of carbonate of soda. may be put into the teapot with the tea, but it must be used very sparingly, otherwise it may impart a very unpleasant taste to the beverage. Tea is better made in an earthen than a metal pot. One good teaspoonful of tea will be found suflicient for two small cups, if made with boiling water and allowed to stand 3 0r 4 minutes; longer than this it should never be allowed to stand. The delicate flavour of the tea may be preserved, and injurious efi‘ects avoided by pouring the tea, after it has stood 3 or 4 minutes, into a. clean teapot which has been previously heated. Home-made Wines, etc. 3482.-—_ALE AND GINGER. (See Mulled Ale, No. 3598.) 3483.--ALLAHABAD TANKARD. lngredients.—I pint bottle of pale ale, 1 pint of white wine, 1- of a pint of syrup, No. 2599, r or z sprigs of mint, 1 small slice of toast, 1- of a. teaspoonful of grated nutmeg. Method.——Mix the ale, wine and syrup together. Cut the toast to fit a glass jug, or silver tankard, sprinkle on the nutmeg, and pour over the mixed ale, wine and syrup. Serve with mint leaves floating on the surface. 3484.--APPLE CUP. _ Ingredients.— 3 or 4 large apples, 1 pint of cider, sugar to taste, crushed ice. Method.-Slice the apples, without paring, barely cover them with boiling water, and let the water stand covered until cold. Strain, add the cider, sweeten to taste, pour over the crushed ice, and serve. 3485.—APPLE WINE. Ingredients.--5 gallons of good cider, 10 1b. of loaf sugar. Method.—-Put the cider into a cask it will about § fill, add the sugar, and stir occasionally with a piece of wood or cane until the sugar is quite dissolved; at the end. of 48 hours put in the bung, and place a Small vent peg near the top of the cask. Allow the cask to remain for 12 months in a cool, dry place, when the wine will be ready ior use. 3486.—-APRICOT WINE. Ingredients-12 lbs. of sound but not over ripe apricots, 1 lb. of loai 511891. 1 pint of white wine, 3 gallons of water, I tablespoonful of. “Impressed yeast, or K tablespoonful of good brewer’s yeast. I478 HOUSEHOLD MANAGEMENT Method.—-Rernove the stones of the fruit, take out the kernels, and cut each apricot into 6 or 8 pieces. Put them into a preserving pail with the water, sugar, and about half the kernels, and simmer ver)’ gently for 1 hour, Turn the whole into an earthenware vessel, let it remain undisturbed until cool, then stir in the yeast; if compressed yeast is used it must previously be mixed smoothly with a little warm water. Cover the vessel with a cloth, let it remain undisturbed for 3 days, then strain the liquid into a clean, dry cask, acid the white wine, and bung lightly. At the end of 6 months draw ofi the wine into bottles, cork them closely, store in a cool, dry place for about 12 months, and the wine will be then ready for use. 3487.—-APRICOT WINE. (Another MethOd.) Ingredients—12 lbs. of firm, ripe apricots, loaf sugar, 2 gallons of water. Method.~—Prepare the fruit as directed in the preceding recipe, put it into a preserving pan with 2 gallons of cold water and half the kernel!" and boil gently for about 1 hour. Strain, return to the pan 3 to each quart of liquid add 6 ozs. oi loaf sugar, bring to the boil, and remove the scum as it rises. Let the whole simmer gently for 10 minutes, then turn into an earthenware vessel. Allow it to remain covered until the following day, pour into dry bottles, to each one add a lump of sugar, and cork closely.l Store in a cool, dry place for about 6 months, when the wine should be ready for use. 3488.—BIRCH BEER. Ingredients—i a lb. of black birch bark, 1 oz. of hops, } of a lb. of pimento, 1» of a 1b. of ginger, 6 pints of golden syrup, i- a pint of yeast, or 2 ozs. of German yeast. Method.—-Boil the bark in 3 or 4 pints of water, and, when con— siderably reduced, strain and boil rapidly until the liquor is as thick as treacle. Meanwhile boil the hops, pimento and ginger in 6 quart! of water for 20 minutes, then strain it on to the bark extract. Stir until it boils, add the golden syrup, and, when quite dissolved, strain the whole into a cask. Add 10 gallons of water previously boiled and allowed to cool, and as soon as it becomes lukewarm stir in the liquid yeast. Let it remain loosely bunged for 2 or 3 days, or until fermenta' tion has ceased. then strain into Small bottles, cork them tightly, and store in a cool place. 34$g.—-BLACKBERRY SYRUP. Ingredients.--To each lb. of fruit allow I lb. of loaf or preserving sugar, and r tablespoonful of cold water, brandy. RECIPES FOR HOME-MADE WINES, ETC. r479 Method.—Place the fruit, sugar and Water in a. large jar with a close- fitting cover, stand the jar in a saucepan of boiling water, and cook gently for 2 hours. Strain the juice, measure it, put it into a preserving Pan or stewpan (preferably an enamellecl one), and boil gently for 20 minutes, skimming carefully meanwhile. To each pint of syrup :dd a small glass of brandy, let the whole become quite cold, then bottle 01' use. 3490.--CHERRY BOUNCE. Ingredients.—12 lbs. of cherries; to each gallon of juice obtained from them allow 4 lbs. of sugar, } a. teaspoonful of ground mace, } of a. tea- spoonful of ground allspice, 1 quart of brandy, and I quart of rum. Method.—Remove the stones, place the fruit in a large jar, and stand the jar in a saucepan containing boiling water. Cook gently until all the juice is extracted, strain it and measure it into a preserving pan. Add sugar, mace and allspice in the proportions stated above, and Simmer the ingredients until the scum ceases to rise. When cold, add the spirits, and bottle for use. 349t.-CHERRY WINE. Ingredients—12 lbs. of cherries, preferably small black ones, either loaf or good preserving sugar. Method.-J—P1ace the cherries on a large dish and bruise them well with a large wooden spoon. Allow them to remain until the following day, then drain them well on a hair sieve, and meaSure the juice into an earthenware vessel. To each quart of juice add i a lb of sugar, cover the vessel, let it stand for 24 hours, And strain the liquor into a Clean, dry cask. Bung closely, but provide the upper Part of the cask With a vent peg; let it remain undisturbed for about 6 months, then drain off into bottles. Cork closely, store in a cool, dry place, and use 18 required. 3492.—CHERRY WINE. (Another Method.) Ingredients.--Ripe chen'ies. To each quart of juice extracted from hem add a pinch each of grOund mace, ground cloves and ground all- Splce, i a pint of brandy, and j a pint of rum. Method.-—Stone the cherries, put them into a large jar, place it in a saucepan of boiling water, and cook gently until the juice is all ex- tracted. Then Strain it into a preserving pan, add sugar and flavour-ing ingredients in the proportion stated above, and boil and skim until clear. Let it Cool, add the spirits, p0ur into bottles, cork them closely, and use as required. I480 HOUSEHOLD MANAGEMENT 349 3.—CHERRY BRANDY. Ingredients.--Sound, not over ripe Morella cherries. To each lb. allow 3 ozs. of best castor, or pounded loaf sugar, good French brandy to cover them. Method.—Cut ofi the stalks, leaving them about 4} an inch in length, wipe the cherries with a soft cloth, and put them into perfectly dry wide-necked bottles. Rather more than half fill the bottles, and place the fruit and sugar in alternate layers. Fill the bottles with brandy. cork them closely, and cover the tops with melted wax or bladder- Keep for at least 2 months before using. 3494.—CHERRY BRANDY. (Another Method.) Ingredients.—-Sound Morella cherries. To each lb. allow 3 ozs. 0i brown sugar candy, :2 apricot, peach, or plum kernels, } of an 0: 0f shredded bitter almond, {- of an inch of cinnamon, and good French brandy to cover. Method—Cut off the stalks, leaving them about } an inch in length, wipe the cherries with a soft cloth, and prick them well with a coarse darning needle. Half fill some wide-necked bottles with the prepared fruit; to each one add sugar candy, etc., in the above-stated proportions. and fill the bottles with brandy. Cork closely, cover the top with melted wax or bladder, and keep for at least 3 months before using. 349 5.—CIDER. The method of making cider varies according to localities. It is 3 product, i.e., the juice of the apple (sour or tart kinds for preference)- The apples should not be collected until sufficiently matured, and th° fruit should be left from 14 to 16 days in a barn or loft to mellow- During that time the mucilage decomposes and the alcohol and cal" bonic acid are being developed. The juice is next extracted, and this is usually done by pulping or grinding the apples by means of a mill which consists of two cylinders of hard wood or cast-iron or steel work' ing against one another. The pulp so obtained is pressed with heavy weights so as to extract all the juice, which is then placed in a larg6 tub and kept at a heat of about 60°. After allowing it to stand for about a week the sediment will have subsided, and the clear liun can be drawn ofi into casks. These are then stored in a cellar or other cool place, but must be kept at a regular or even temperature. A cider press costs about £7. 3496.—CIDER PUNCH. Ingredients.--r quart of cider iced, 1 bottle of iced seltzer or soda water, 1 wineglassful of brandy, 2 ozs. of sugar, or to taste, 1 lemon thinly sliced. Mix all the ingredients t0gether in a glass jug. and serve in small glasses. RECIPES FOR HOME-MADE WINES, ETC. I48! 3497.—CLARY WINE. Ingredients.—-To each gallon of water allow 3 lbs. of either loaf or good Preserving sugar, 2 tablespoonfuls of brewer’s yeast, or f of an oz. of compressed yeast moistened with water, I quart of clary flowers and tops, and i a pint of good brandy. Method.-Dissolve the sugar in the water, bring to the boil, simmer gently for 10 minutes, skimming meanwhile, and when cool pour it into a clean dry cask. Add a little of the warm syrup to the yeast, and when it is working well stir it, together with the clary flowers and tops, into the rest of the syrup. Stir vigorously twice daily for 5 days, and hung closely as soon as fermentation ceases. Let it remain un- disturbed ior 4 months, then drain it carefully fr0m the sediment; add the brandy, pour into bottles, and cork securely. After being stored for about 6 months in a. cool, dry place it will be ready for use. Note.'--This biennial, with its whorls of pale-blue flowers, was formerly largely used in the domestic still. 349a-cowsuP WINE. lngredlents.-—4 quarts of cowslip flowers, 4 quarts of water, 3 lbs. of loaf sugar, the finely-grated rind and juice of I orange and I lemon, 2 tablespoonfuls of brewer's yeast, or 1- of an oz. of compressed yeast moistened with water, i of a pint of brandy, if liked. Method.—-Boil the sugar and water together for 1} an hour, skimming When necessary, and pour, quite boiling, over the rinds and strained juice of the orange and lemon. Let it cool, then stir in the yeast and cowslip flowers, cover with a cloth, and allow it to remain undisturbed for 48 hours. Turn the whole into a clean dry cask, add the brandy, bung closely, let it remain thus for 8 weeks, then draw it ofi into bottles. Cork securely,store in a cool, dry place for 3 or 4 weeks, and it will then be ready for use. 3499.—CURRANT WINE, BLACK. Ingredients.— Ripe black currants. To each pint of juice' obtained add I pint of cold water, I lb. of preserving sugar, and a good glass oi French brandy. Method.-Take away the stalks, put the currants into an earthenware bOWI. bruise well with a wooden spoon, then drain ofi the juice and Put it aside. Add the water to the berries, stir them frequently for 2 01' 3 hours, then strain the liquid and mix it with the juice. Add the 8118843 and as soon as it is dissolved turn the whole into a cask. When fermentation has ceased rack ofi the liquid into a smaller cask, add the brandy, bung closely, and let it remain for at least 12 months in a warm place. At the end of this time drain the wine ofi carefully into dry bottles, cork them tightly, and store in a dry. moderately-warm place. r482 HOUSEHOLD MANAGEMENT 3500.—CURRANT WINE, RED. Ingredients—Ripe red currants. To each gallon of ;fruit allow 1} gallons of cold water, and 5 lbs. either loaf sugar or good preserving sugar, and 1} a pint of good brandy. Method.—-Remove the stalks from the currants, put them into an earthenware bowl, bruise them well with a wooden spoon, and drain of! the juice. Put the juice aside, add the water to the berries, let it stand for z or 3 hours, stirring occasionally meanwhile. At the end of this time strain the liquid from the berries into the juice, add i of the sugar, stir occasionally until dissolved, then pour the whole into a cask, filling it three parts full. Bung closely, but place a vent peg near the top of the cask, and let the cask remain for 1 month where a uni~ form temperature of about 65° Fahr. can be maintained, Dissolve the remainder of the sugar in the smallest possible quantity of. Warm water, mix it well with the contents of the cask, replace the bung, and allow the cask to remain undisturbed for 6 weeks longer. Now drain 011 the wine into a clean, dry cask, add the brandy, let the cask stand for about 6 months in a dry, warm place, then bottle and cork tightly. The wine may be used at once, but will be better it kept for 12 months at least» 350Lr—CURRANT AND RASPBERRY WINE. Ingredients—5 gallons of red-currant iuice, 1 pint of raspberry juice, 10 gallons of water, 10 lbs. of either loaf sugar or good preserving sugar. Method.-—Extract the juice as directed in the two preceding recipes. Add to it the water and sugar, stir until the latter is dissolved, then turn the whole into a cask, and bung closely, but provide the top of the cask with a vent peg. ,As soon as iermen tation ceases, tighten the vent peg, and let the cask remain undisturbed in a moderately warm place for 12 months. At the end of this time rack off into dry bottles, cork them closely, and seal the top with melted war. The wine should be ready for use in about 3 months. 3502.—DAMSON WINE. Ingredients.—To each gallon of damsons add I gallon of boiling water. To each gallon of liquor obtained trom these add 4 lbs. of loaf sugar, and i a pint of French brandy, Mathem-rRemove the stalks, put the truit into an earthenware bowl, pour in the boiling water, and cover With a Cloth. Stir the liquid 3 or 4 times daily for 4 days, then, add the sugar and brandy, and when the tormer is dissolved, turn the whole into a plean dry cask. Cover the bung-hole with a cloth, {plded into several thicknesses, until ter- mentation ceases, then bung tightly, and allow the cask to rem-ail1 undisturbed for 12 months in a moderately warm place. At the end RECIPES FOR HOME-MADE WINES, ETC. 1483 of this time it should be racked ofi into bottles. The wine may be used at once, but if well corked and stored in a dry place it may be kept for Years. 3503.—-DANDELION WINE. Ingredients.--4 quarts of dandelion flowers, 4 quarts of boiling water. 3 lbs. of loaf sugar, 1 inch whole ginger, 1 lemon, the thinly-pared rind of 1 orange, 1 tablespoonful of brewer’s yeast. or {- of an oz. of compressed yeast moistened with water. Method.—-Put the petals of the flowers into a bowl, pour over them the boiling water, let the bowl remain covered for 3 days, meanwhile stirring it well and frequently. Strain the liquid into a preserving Pan, add the rinds of the orange and lemon, both of which should be pared off in thin fine strips, the sugar, ginger, and the lemon previously stripped of its white pith, and thinly sliced. Boil gently for about i an hour, 'and when cool add the yeast spread on a piece of toast. Allow it to stand for a days, then turn it into a cask, keep it well bunged down for 8 or 9 weeks, and bottle the wine for use. 3504.-—EAST INDIA PUNCH. “momenta—e} a pint of brandy, 1 pint of port wine, 1 pint of syrup, NO- 2599, 1» a pint of lime-juice syrup, 1 bottle of seltzer water iced, } a gill of anack, the thinly pared rinds of 2 lemons, 2 or 3 sprigs of syringa, I breakfastcupful of Crushed ice, sugar to taste. Method.-Soak the lemon-rind in the brandy for 3 hours, then strain, add the rest of the ingredients, and serve. 3505.~EGG FLIP. (See Sherry Egg Flip, No. 3626.) 3506._ELDERBERRY WINE. (See Elder Wine, No. 3507.) 3507.-~ELDER WINE. Ingredients.—7 lbs. of elderberries, 3 gallons of water. To each gallon of liquid thus obtained add 3 lbs. of good loaf sugar, 1 lb. of raisins, } an oz. of ground ginger, 6 cloves, } of a pint of brandy, § a teaspoonful of brewer’s yeast. Method.--Strip the berries from the stalks, pour the water, quite boiling,over them, let them stand for 24 hours, then bruise well and drain through a hair sieve or jelly bag. Measure the juice obtained, put it into a preserving pan with sugar, raisins, ginger, and cloves in abovee stated proportions, boil gently for 1 hour, and skim when necessary. Let the liquid stand until milk-warm, then stir in the yeast and turn r484 HOUSEHOLD MANAGEMENT the whole into a clean, dry cask. Cover the bung-hole with a folded cloth, let the cask remain undisturbed for 14 days, then stir in the brandy and bung tightly. In about 6 months the wine may be drawn ofi int0 bottles, tightly corked, and stored for use. Bunsen? Winn—The elderberry is well adapted for the production of wine; its juice contain. 1 considerable portion of the principle necessary for a vigorous fermentation, and its beautiful colou‘ communicate: a rich tint to the wine made from it. It is, however, deficient in sweetness, and thetf foredemandsanadditionofmgar. Itisoneofthebestold Englishwines. 3508.-—-FLOSTER. Ingredients.--r gill of sherry, } a gill of noyeau, 1 oz. of loaf sugar, 3 or 4 thin slices of lemon, 1 bottle of iced soda-water, r lump of ice. Method.-—-Mix all the ingredients together in a large tumbler, and imbibe through a straw. 3509.—GJNGER BEER. lngredients.-5 quarts of boiling water, 1} 1b. of sugar, 1 oz. of whole ginger bruised, 2 lemons, 1» of an 02. of cream of tartar, r good table' spoonful of brewer’s yeast. Method.-Remove the rinds of the lemons as thinly as possible, strip off every particle of white pith, cut the lemons into thin slices, removing the pips. Put the sliced lemon into an earthenware bowl with the sugar, ginger, and cream of tartar, and pour in the boiling water. Allow it to stand until milk-warm, then stir in the yeast and let the bowl remain in a moderately warm place for 24 hours. Skim the yeast off the top, strain the ginger-beer carefully from the sediment, bottle, tie the corks down securely, and in 2 days it will be ready for use. 3510.—GINGER BRANDY. Ingredients.--2 ozs. of Jamaica ginger, I quart of brandy, i» a pint oi water, 1 lb. of sugar, 2 ozs. of juniper berries (mixed black and whitel- Method.-—Crush finely the ginger and juniper berries, put them into a wide-necked bottle, and pour in the brandy. Cork securely, let the bottle stand in a warm place for 3 days, shaking it 3 or 4 times daily- On the third day boil the sugar and water to a thick syrup, and when cool add to it the brandy, which must previously be strained through fine muslin or filtering paper until quite clear. When quite cold, bottle, cork securely, and store for use. 35rr.——GINGER WINE. lngredients.—3 gallons of cold water, 9 lbs. of loaf sugar, } of a lb. 0f whole ginger, bruised, 1» of a lb. of raisins, the strained juice and finely' pared rinds of 4 lemons, a good tablespoonful of brewer’s yeast. Method.--Stone and halve the raisins, put them into a large preserVing pan, or perfectly clean coppzr, with the water, sugar, and ginger! RECIPES FOR HOME-MADE WINES, ETC. I485 bruised; boil for I hour, skimming frequently. Turn the whole into a large earthenware bowl or wooden tub, allow the liquid to stand until milk-warm, then stir in the yeast. On the following day put the preparation into a clean, dry cask, add the lemon-juice, and bung lightly. Stir the wine every day for a fortnight, then tighten the bung. Let the wine remain undisturbed for 3 or 4 months, when it may be bottled for use. 3512. —GINGER WINE. (Another Method.) Ingredients.--6 gallons of water, I4 lbs. of loaf sugar, 6 ozs. of whole ginger, bruised, 2 lbs. of Muscatel raisins, 4 lbs. of Valencia raisins, } an oz. of isinglass, 6 lemons, 1 pint of brandy. Method.--Remove the peel of the lemons as thinly as possible, and boil it with the water, sugar and ginger for } an hour. Meanwhile stone and halve the raisins, put them into an earthenware bowl, pour the‘liquid over them when nearly cold, add the~1emon~juice and yeast. Stir it every day for a fortnight, then add the isinglass previ- ously dissolved in a little warm water, and drain into a clean, dry cask. Let the wine remain closely bunged for about 3 months, then bottle for use. 3513.--GOOSEBERRY VINEGAR. Ingredients—I4 lbs. of ripe green gooseberries, 12 lbs. of sugar, 6 gallons of water. Method.—Bruise the gooseberries in a bowl or tub, and pour over them the water, which must previously be boiled and allowed to cool. Let them remain for 3 days, stirring frequently, then strain, add the sugar, and when dissolved pour the whole into a clean, dry cask. Bung loosely until fermentation has ceased, then tighten the bung, and let the cask remain in a dry, moderately warm place for 9 months. At the end of this time rack the vinegar into clean, dry bottles, store for 3 or 4 months longer, then use. 3514.--GOOSEBERRY WINE. Ingredients-no lbs. of firm green gooseberries, 3 gallons of hot water, I 5 lbs. of loaf sugar, I} ozs. of cream of tartar. Method—Top and tail the gooseberries, put them into an earthenware bowl or wooden tub, and pour over them the hot water, Let them soak for 24 hours, then bruise them well with a heavy wooden mallet or Potato masher, and drain the juice through a fine hair sieve or jelly- bag. Replace the skins in the vessel in which they were soaked, cover them with boiling water, stir and bruise well so as to completely ex— tract the juice, then strain through the sieve or bag. Mix this pre- Paration with the juice, add the sugar, and boiling water to increase I486 HOUSEHOLD MANAGEMENT the liquid to 5 gallons. Replace in the bowl or tub, stir in the cream of tartar, cover with a heavy woollen cloth, and allow the vessel to stand in a moderately warm place for 2 days. Now strain the liquid into a small cask, cover the bung-hole with a folded cloth until fermenta- tion ceases—which may be known by the cessation of the hissing noise—i then bung closely, but provide the top of the cask with a vent-peg. Make this wine in the beginning of June, before the berries ripen; let it remain undisturbed until December, then drain it off carefully into a clean cask. In March or April, or when the gooseberry bushes begin to blossom, the wine must be bottled and tightly corked. To ensure its being clear and efiervescing, the Wine must be bottled at the tight time and On a clear day. 3515.—GOOSEBERRY WINE. (Another Method.) Ingredients—Firm green gooseberries. To each lb. of fruit allow 2 Pints of cold Water. To each gallon of juice obtained from the fruit allow 3 lbs. of loaf Sugar, 1‘ a pint of good gin, 4 ozs. of isinglass. Method.--Top and tail the gooseberries, bruise them thoroughly. pour over them the cold Water, and let them stand for about 4 days, stirring frequently. Strain through a jelly-bag or fine hair sieve, dissolve the sugar in the liquid, add the gin and isinglass dissolved in a little warm water, and pour the whole into a cask. Bung loosely until fermentationhas ceased,then tighten the bung, and let the cask remain undisturbed for at least 6 months. At the end of this time the wine may be bottled, but it will not be ready for use for at least 12 months. 3 516.—GRAPE WINE. lngredlents.-Sound, not over-ripe grapes; to each lb. allow 1 quart of cold Water. Add to each gallon of liquid obtained from the grapes 3 lbs. of loaf Sugar, {- of a pint of French brandy, {- of an 02. of isinglass. Method—Strip the grapes from the stalks, put them into a wooden tub or earthenware bowl, and bruise them well. Pour over them the water, let them stand for 3 days, stirring frequently, then strain through a jelly-bag or fine hair sieve. Dissolve the sugar in the liquid, then pour the whole into a cask. Bung lightly for a few days until fetmentation subsides, then add the isinglass dissolved in a little warm water, and the brandy, and tighten the bung. Let the task remain undisturbed for 6 months, then rack the wine off into bottles, cork and seal them securely, and keep for at least a year before using. 35:7.—H0P BEER. Ingredients—5 ozs. of hops, 8 gallons of water, 2} lb. of brown sugar, 3 or 4 tablespoonfuls of yeast. RECIPES FOR HOME-MADE WINES, ETC. 1487 Methods—Boil hops and water together for 45 minutes, add the sugar, and when dissolved, strain into a bowl or tub. As soon as it is luke- warm add the yeast, let it work for 48 hours, then skim well, and strain into bottles, or a small cask. Cork securely, and let it remain for a few days before using it, 35r8.-—HOPS AND SHERRY. (See Sherry Tonic, No. 3549.) 35Ig.--JOHN COLLINS. Ingredients—1 glass of gin, I bottle of iced soda water, I level tea-1 spoonful of sugar, I tablespoonful of lemon-juice, 2 or 3 thin slices of lemon, crushed ice. Method.——Half fill a tumbler with ice, pour over it the gin and lemon- luice, add the sugar, cover with a small plate, and shake well. Strain into another tumbler, add the soda water, I tablespoonful of crushed Ice, and the sliced lemon, then serve. 3 520.—LEMON FLIP. Ingredients—J; of a pint of lemon-juice, the rind of 2 lemons, 5 or 6 028. of Castor sugar, 4 eggs, I pint of boiling water, 1- of a pint of sherry. Method.-Take the rind ofi 2 lemons in the thinnest possible strips. Put them into a jug with the sugar, add the boiling water, and let it Stand until cold. Now stir in the well-beaten eggs, the strained lemon- luice and the sherry, strain through a fine strainer, and use. 3521.—-LEMON SYRUP. lngredlents.—2 lbs. of loaf sugar, 2 pints of water, I oz. of citric acid, 1 a drachm of essence of lemon. Method.--Boi1 the sugar and water together for r 5 minutes, and put ‘the liquid into a basin, where let it remain till cold. Beat the citric acid to a powder, mix with it the essence of lemon, then add these two ingredients to the syrup, mix well, and bottle for use, 2 table? spoonfuls of the syrup are suficient for a tumbler of cold water, and Will be found a very refreshing summer drink- 3522.---LEMON SYRUP. (Another Method.§ Ingredients.--I lemon, 1 lb. of loaf sugar, i an 02. of tartaric acid, I pint of boiling water. Method.—-Take off the rind of the lemon in thin fine strips and place them in a jug. Remove the whole of the white pith, slice the lemon thinly, put it into the jug with the sugar and tartaric acid~ pour in the Water, and stir until the sugar is dissolved. When quite cold, strain the syrup into a bottle and cork tightly. A pleasant drink may be made by adding I part of this syrup to 6 parts of water. r488 HOUSEHOLD MANAGEMENT 3523.—LEM0N WINE. Ingredients.-ro lemons, 4 lbs. of loaf sugar, 4 quarts of boiling water, 1 tablespoonful of brewer’s yeast. Method.-—Remove the rinds of 5 lemons in thin fine strips, and place them in a wooden tub or earthenware bowl. Boil the sugar and water together for i an hour, then pour the syrup over the lemon-peel. When cool, add the strained juice of the 10 lemons, stir in the yeast, and let the vessel stand for 48 hours. At the end of this time, strain into a cask, which the wine must quite fill, bung leosely~ until fermentation ceases, then tighten the bung, and allow the cask to remain undisturbed for about 6 months before racking the wine off into bottles. 3524.—-LEMON WINE. (Another Method.) Ingredients—Jo 41} gallons of water allow the pulp and juice of 50 and the rinds of 25 lemons, 16 lbs. of loaf sugar, } an oz. of isinglass, I pint of brandy. Method.-—Remove the rinds of 25 lemons in thin strips, remove from each lemon every particle of white pith, and cut them into slices. Put aside the pips, place the sliced lemon rind and lemons in a wooden tub or earthenware bowl, and pour over them the cold water. Stir frequently for 7 days, then strain into a cask and add the sugar. Bung loosely until fermentation ceases, then add the isinglass dissolved in a little water, and hung tightly for 6 months. At the end of this time add the brandy, and rack the wine ofi into bottles. 3 52 5.--MALT WINE. Ingredients.—5 gallons of water, 28 lbs. ofi sugar, 6 quarts of sweet' wort, 6 quarts of tun, 3 lbs. of raisins, i a lb. of candy, 1 pint of brandy- Method.--Boi1 the sugar and water together for 10 minutes; skim it well, and put the liquor into a convenient sized pan or tub. Allow it to cool; then mix it with the sweet-wort and tun. Let the preparation stand for 3 days, then put it into a barrel, and let it ferment 101' another 3 days or more, then hung up the cask, and keep it undiS' turbed for 2 or 3 months. After this, add the raisins (whole), the candy and brandy, and in 6 months’ time bottle off the wine. Those who (10 not brew may procure the sweet-wort and tun from any brewer. Note.—Sweet-wort is the liquor that leaves the mesh of malt before it is boiled with the hops ; tun is the new beer after the whole of the brewinfi operation has been completed. 3526.---MEAD. Ingredients.--3 lbs. of honey, 4 quarts of water, i of a pint of brewer's yeast. RECIPES FOR HOME-MADE WINES, ETC. I489 Method.-—Dissolve the honey in the water, bring it slowly to the boil, and simmer gently until reduced to 3 quarts, skimming when necessary. Then turn it into an earthenware bowl or wooden tub, and when cool Stir in the yeast, and let it remain covered for 3 days. At the end of this time strain the liquid into a cask, bung loosely until fermentation subsides, then tighten the bung, and allow the cask to remain undis- turbed for 12 months before racking the mead into bottles. 3527.--MEAD. (Another Method.) lngredlents.—5 lbs. of honey, 3 gallons of water, the whites of 2 eggs. I blade of mace, 1} an inch of cinnamon, 3 cloves, } an inch of whole ginger, I tablespoonful of brewer’s yeast. Method.—Beat the whites of eggs slightly, put them into a large pan with the water, honey, mace, cinnamon, cloves and ginger, whisk or stir frequently till boiling point is reached, then simmer gently for I hour. Let the preparation cool, strain it into a cask, stir in the yeast, cover the bung-hole with a folded cloth until fermentation ceases, then bung tightly, and let the cask stand in a cool, dry place for 9 months. At the end of this time rack the mead carefully into bottles, and cork them tightly. The mead may be used at once, but it will keep good for years, if stored in a. cool, dry place. 3528.—-MEAD WINE. Ingredlents.—-5 gallons of water, 5 lbs. of honey, 2 ozs. of dried hops, I tablespoonful of yeast. Method—Dissolve the honey in the water, add the hops, and simmer very gently for I hour, turn into an earthenware bowl, let it become milk-warm, then stir in the yeast. Allow it to remain covered for 3 days, then strain the liquid into a cask, bung loosely until fermentation subsides, and afterwards tighten the bung. The wine should remain in the cask for 12 months, and then be racked off carefully into bottles 3529.-METHEGLIN. Ingredients.--3} lbs. of honey, I quart of white-currant juice, 2 gallons 0f boiling water, Q» of an oz. of cream of tartar, I pint of brandy. Method—Mix all together but the brandy, and stir until the honey is dissolved. Let it remain until fermentation ceases, then strain, add the brandy, bottle, and cork securely. Or dissolve 4} lbs. of honey in 5 quarts of boiling water in which I 02. 0f hops has been simmered for 20 minutes, and, when cool, stir in 2 or 3 tablespoonfuls of yeast. When fermentation has ceased, strain into bottles and cork securely. 1490 HOUSEHOLD MANAGEMENT 353°."MULLED WINE. (See Mulled Claret, No. 3599, and Negus, No. 3600.) 3531.-—0RANGE BRANDY. Ingredients—'2 quarts of French brandy} of a pint of orange-juice, the rind of 6 oranges, 1} lb. of loaf sugar. Method—Remove the rinds of 6 oranges as thinly as possible, milt the strained orange-juice and brandy together, add the prepared rind5 and sugar, and turn the whole into a wide-necked bottle. Cork closely, shake it 2 or 3 times daily for 10 days, then strain into small bottles, and store for use. 3 5 3s.—ORANGE WINE. Ingredients—The juice of 50 Seville oranges, 15 lbs. of loaf sugar, 4 gallons of water, the whites and shells of 3 eggs, 1 pint of French brandy, 3 tablespoonfuls of brewer’s yeast. Mothed.--Dissolve the sugar in the water, add the whites and crushed shells of the eggs, bring to the boil, and simmer gently for 20 minutes- Let it stand until nearly cold, then strain through a jelly-bag, add the strained orange-juice and yeast, and leave the vessel covered for 24 hours. Pour into a cask, bung loosely until fermentation subsides then tighten the bung, and allow the cask to remain undisturbed for 3 months. At the end of this time rack it ofl into another cask, add the brandy, let it remain closely bunged for 12 months, then bottle for use. 3533.—0RANGE WINE. (Another Method.) Ingredients—00 Seville oranges. 32 lbs. of loaf sugar, cold water. Method.—Remove the peel of 20 oranges as thinly as possible, put it into an earthenware bowl, and cover it with water. Extract 8! much of the juice as possible from all the oranges, and strain it over fh‘ sugar. Put the pulp into a separate vessel, and cover it with water. Let the whole stand for 48 hours, then put the sugar and orange-juice into a 9-gallon cask, strain, and add the liquid from the orange-rinds and pulp. Cover the rinds and pulp with more water, and repeat the same process every 48 hours until the cask is full. Bung loosely foi 3 or 4 days, then tighten the bung, and after 9 months, bottle for use. 3534.—PARSNIP WINE. Ingredients-F4 lbs, of parsnips, 3 lbs, of Demerara sugar, 1- of an 01' of mild hops, 1 tablespoonful of fresh yeast, 1 slice of toasted breed, 4 quarts of boiling water. RECIPES FOR HOME-MADE WINES, ETC. I49! Methalr-Boil the parsnips gently in the water for 15‘ minutes, add the hops. and cook for 10 minutes longer. Strain, add the sugar, let the liclllid become lukewarm, and put in the toast spread with the yeast- Let it ferment for 36 hours, then turn it into a task, which it should fill. As soon as fermentation ceases, strain into small bottles, cork securely, and store for at least I month before using. 3535--RAHAHOUT. Ingredients—I teaspoonful of grated chocolate, I teacupful of castor sugar, I teacupful of rice-flour, I tablespoonful of arrowroot, 1' small vanilla pod. Methem—Pound and sieve the vanilla, add the rest of the ingredients, and turn into an air-tight tin. When required for use, mix I dessert- I‘menful smoothly with a little cold milk or water, stir in j of a pint of 11ng milk, bring to the boil, cook for a few seconds, and serve. 3536.——RAISIN WINE. InKl'bdlents.—To each lb. of raisins allow I gallon of cold water, 2 lbs- 0f good preserving sugar, I tablespoonful of yeast. William—Snip the raisins from the stalk, put them into a large 91' or clean copper with the water, simmer gently for about I hour, "1 rub them through a sieve. Dissolve the sugar in the liquid. and the raisin-pulp and the yeast, let the vessel stand covered for 3 , ya. then strain the liquid into a cask. Bung loosely until fermenta- ‘on ceases, then tighten the bung, and allow the cask to stand for at t 12 months before racking the wine off into bottles. th 3537.—RAISIN WINE. (Another Method.) anTBdlonlS.-‘~16 lbs. of raisins, 2 gallons of water. LWhom—Strip the raisins from the stalks, put them into an earthen- ware or wooden vessel, pour Over them the water, and let them remain hovered for 4 weeks, stirring daily. At the end of this time strain the "id into a cask which it will quite fill, bung looser until fermentation subsides, then tighten the bung, and allow the cask to remain undis- turbed for :2 months. Now rack it off carefully into another cask, straining the liquid near the bottom of the cask repeatedly until quite c “a”, 1% it stand for at least 2 years, and then bottle for use. 3538r“-RAISIN WINE WITH CIDER. IIlgl'°‘“°m-‘i-—-8 gallons of good cider, 15 lbs. of Malaga raisins, I bottle 0 French brandy, 3 ozs. of sugar candy, the rind of I lemons. I Meth°d-~Strip the raisins from the stalks, halve them, put them mo 3 9 gallon cask, and pour over them the cider. Bung lightly fer 50’ 6 days. them tighten the bung and let the cask stand for 6 months. r492 HOUSEHOLD MANAGEMENT Strain into another cask, passing the liquid near the bottom repeafem through a jelly-bag or fine muslin until quite clear, add the brandl’ the sugar-candy crushed to a powder, and the finely-pared rind of l lemons. Keep the wine well bunged for 2 years, then bottle, cork a”, seal securely, store it in a cool, dry place for one year longer, when1 will be ready for use. 3 5 39.—RASPBERRY BRANDY. Ingredients—1 pint of ripe raspberries, 1 quart of French brand)" 1- of a 1b. of loaf sugar, 2 tablespoonfuls of cold water. Method.-—Put the raspberries into a wide-necked bottle, pour the brandy over them, cork the bottle tightly, and let it stand in a mode? ately warm place for 14 days. Have ready a thick syrup, made?! boiling together the sugar and water until the right consistency_ Obtained. Strain the liquor from the bottle repeatedly until quite clear, then mix it with the syrup, and pour the whole into small bottles’ Cork them securely, and store for use. 3 54o.-—-RASPBERRY GIN. Ingredients—I quart of ripe raspberries, 1 quart of good gin, 1 lb. 0‘ sugar-candy. . Method.—Break the sugar-candy in small pieces, put it into 81" with the raspberries and gin, cover closely, and let it remain thus 12 months, shaking it daily for 3 or 4 weeks. At the end of the tiflli strain or filter until clear, and bottle for use. 354r.—RASPBERRY VINEGAR. Ingredients.-—3 lbs. of ripe raspberries, 3 pints of white wine vinegaf' loaf sugar. Method.—Put 1 lb. of picked raspberries into a wide-necked g13§ bottle, pour over them the vinegar, and. let them infuse for 3 days‘ Strain the liquid through a hair sieve, drain the fruit thoroughly, but do not squeeze it. Pour the liquid over another lb. of the raspberriesi and after 3 days strain and drain as before. Repeat the process wit the third lb. of raspberries. Measure the liquid; to each pint allow I 1b' of sugar ; put the whole into a saucepan (preferably an enamelled oneli and boil gently for 10 minutes, skimming when necessary meanwhile‘ When quite cold strain into small bottles, cork securely, and store for use. 3542.—RASPBERRY VINEGAR. (Another Method-l lngredlents.--z quarts of raspberries, 2 quarts of white vine vinegvl' To each pint of liquid obtained from these add 1 lb. of loaf sugar. . Q RECIPES FOR HOME-MADE WINES, ETC. I493 Method.--Put the raspberries into a wide-necked glass bottle, or an unglazed jar; pour over them the vinegar; cover, and let the liquid stand for 10 days, stirring it daily. Strain and measure the vinegar; to each pint allow Ib. of sugar, and stir occasionally till the sugar is dissolved. Pour the whole into a jar, place the jar in a saucepan of iling water, and simmer gently for I} hours, skimming when neces- sary. When cold, bottle for use. 3543.--RASPBERRY AND CURRANT WINE. lngredients.-—6 quarts of raspberries, 4 quarts of red currants, Io quarts of water, 10 lbs. of good preserving sugar, I pint of French brandy. Method.—-Strip the red currants from the stalks, put them into a large earthenware or wooden vessel, and pour over them the water (which must have been previously boiled, and allowed to become quite cold). On the following day crush the red currants with a wooden mallet or Potato masher, add the raspberries, and allow the whole to stand until ‘ the following day. Strain the liquid through a jelly-bag or fine hair Sieve, and drain the fruit thoroughly, but do not squeeze it. Stir in the sugar, and when quite dissolved turn the wine into a clean, dry cask. Bung loosely until fermentation has entirely subsided, then tighten the bung, and allow the cask to remain undisturbed for 3 months. At the end of this time rack the wine ofi carefully, straining that near the bottom of the cask repeatedly until quite clear. Scald and drain the cask, replace the wine, add the brandy, bung lightly, let it remain 2 months longer in the cask, and then bottle. 3544.——RASPBERRY WINE. Ingredients.—Io quarts of ripe raspberries, Io quarts of boiling water, 6 lbs. of good preserving sugar, 2 tablespoonfuls of brewer’s yeast, I pint of French brandy, 1- of an oz. of isinglass. Method.--Prepare the fruit in the usual way, put it into an earthen- ware or wooden vessel, pour over it the boiling water, and let it remain covered until the following day. Pass both liquid and fruit through a fine hair sieve, let it stand for 24 hours, then strain it carefully, Without disturbing the sediment, into another vessel. Add the sugar, stir in the yeast, and as soon as the sugar is dissolved turn the whole Into a clean, dry cask. Cover the bung—hole with a folded cloth until fermentation subsides, then bung it closely. Let it stand for I month, rack it off into a clean cask, add the brandy, and isinglass dissolved in a. little warm water, bung tightly, and allow it to remain undisturbed for 12 months. At the end of this time rack it off into bottles, cork them securely, store for 12 months longer, and the wine will be ready for use. r494 HOUSEHOLD MANAGEMENT 3545.--RASPBERRY WINE. (Another Method.) Ingredients.—6 quarts of ripe raspberries, 6 quarts of water, loaf sugar. Method.—Put the raspberries into an earthenware or wooden vessel, bruise them well with a heavy wooden spoon, and pour over them the cold water. Let them stand until the following day, stirring {them fre* quently, then strain the liquid through a jelly-bag or fine sieve, and drain the fruit thoroughly, but avoid squeezing it. Measure the liquid; to each quart add 1 lb. of sugar; stir occasionally until dissolved. then turn the whole into a bask. Bung loosely for several days, until fermentation ceases, then tighten the bung, let it remain thus for 3 months, and bottle for use. 3546.—RHUBARB WINE. Ingredients—2 5 lbs. of rhubarb, 5 gallons of cold water; to each gallon or liquid thus obtained add 3 lbs. of either loaf or good preserving Sugar, and the juice and very thinly pared rind of I lemom To the whole add I oz. of isinglass. Method.—Wipe the rhubarb with a damp cloth, and cut it into short lengths, leaving on the peel. Put it into an earthenware or wooden vessel, crush it thoroughly with a wooden mallet or heavy potato masher, and pour over it the water. Let it remain covered for 10 days, stirring it daily; then strain the liquor into another vessel, add the sugar, lemon-juice and rind, and stir occasionally until the sugar is dissolved. Now put it into a cask, and add the isinglass previously dissolved in a little warm water; cover the bung-hole with a folded cloth for 10 days, then bung securely, and allow it to remain undisturbed for 12 months. At the end of this time rack ofi into bottles, and use. 3 547.—-RHUBARB WINE: (Another Method.) Ingredients.--2o lbs. of rhubarb, 5 gallons of cold water, 12 lbs. of loci or good preserving sugar, 1 pint of French brandy, 1} a lb. of barley- sugar, i an 02. of isinglass, the rind of 2 oranges, the rind of 2 lemons. Method.-Wipe the rhubarb with a damp cloth, slice it thinly, put it into a large earthenware or wooden vessel, pour over it the water» and let it stand closely covered for 4 days. Strain the liquid through a jelly-bag or fine sieve, pressing the pulp as dry as possible without allOwing any of it to pass through the sieve. Add the sugar, stir Occasionally until dissolved, then turn the preparation into a cask, and cover the bung-hole with a folded cloth. As soon as fermentation subsides add the brandy. Bung the cask securely, and allow it to remain undisturbed for 3 months. Rack the wine into a clean, drycask, add the very finely-pared rind of the oranges and lemons, the barley' sugar finely-powdered, and the isinglass dissolved in a little warm water. Bung the cask securely, store in a cool, dry place for at least 12 m0nths, then bottle, cork securely, store for 6 months longer, when the wine will be ready for use. RECIPES FOR HOME-MADE “'INES, ETC. 149$ 3$48~~RUM PUNCH. (See Whisky Punch, No. 3612.) 3549.-—SHERRY TONIC. Ingrtdlents.—Hops, sherry, Method—Strip the hops from the stalks, put them into wide-necked bottles, filling them to the neck, and cover with sherry. Let them Infuse for 21 days, then strain into clean, dry bottles, cork securely, and store for use. 3550.-—SHRUB. Ingredients.—} gallon of rum, i of a pint of orange-juice, } a pint of lemon-juice, the peel of 2 lemons, 2 lbs. of loaf sugar, 2} pints of water. _ Method.--Sliee the lemon-peel very thinly, and put it, with the fruit Juice and spirit, in a large covered jar. Let it stand for 2 days, then Pour over it the water in which the sugar has bwn dissolved, take out the lemon-peel, and leave it for 12 days before using. 355I.-SUBSTITUTE FOR MILK OR CREAM. Ingredients.-—-Allow I new-laid egg to a breakfastcupful of tea or coffee. Method—Beat the egg well, strain it into the cup, and add the tea °1’ ¢0fiee very gradually at first, stirring briskly meanwhile. 3552.—TURNIP WINE. I"Bredlemts.—Turnips ; to each gallon of turnip juice extracted add 3 lbs- of loaf sugar, and i a pint of brandy. Method—Wash, pare and slice the turnips, put them into a cider press, and press out the juice. Measure the juice into a clean, dry @811, add the sugar and brandy, and bung loosely. As soon as fermenta- tion ceases tighten the bung, let the wine remain undisturbed for 3 m°nth$. then bottle and cork securely. The wine should be ready for use in a year. 3553.——WEDDING PUNCH. Ingredients—I quart of champagne, I bottle of claret, I bottle of seltzer water iced, I wineglassful of curacoa, sugar to taste, } a pint of crushed ice, strips of cucumber, sprigs of young mint. Method.-—Mix all the ingredients together, and serve with the mint and sucurnber floating on the surface. 3554-“I'WELSH NECTAR. “modicum—i a lb. of raisins, I lb. of loaf sugar, 2 small lemons, 4 quarts of boiling water. r496 HOUSEHOLD MANAGEMENT Method.--Remove the rinds of the lemons as thinly as possible, and pour over them the boiling water. When cool, add the strained juice of the lemons, the raisins stoned and finely chopped, and the sugar. Cover; let the preparation remain for 5 days, stirring 3 or 4 times daily. then strain into_bottles. This beverage will keep good only a short time Liqueurs 3 5 5 5.———AN ISE LIQUEUR. Ingredients“: quart of good brandy, 1 oz. of anise-secd, 1 lb. of loaf sugar, 1 pint of water. Method.—Put the anise-seed into the brandy, and let it stand, closely corked, for a fortnight, shaking it Occasionally; boil the sugar and water to a syrup, and strain the brandy into it. When cool, bottle, cork securely, and store for use. 3556.—ARRACK LIQUEUR. lngredlents.—r quart of arrack, 1 quart of water, 1 lb. of sugar-candy. the rind of 1} a lemon. Method.—-Remove the outer part of the lemon rind as thinly as possible, add it and the sugar-candy to the water, and boil gently until a moderately thick syrupjs formed. When cold, strain and add it to the arrack, bottle, cork securely, and store for use. Annex—This spirit is produced by fermenting the juice of the cocoa and other palms; it is mar sively used in the East, but is little known in England. 3557.——BLACK CURRANT LIQUEUR. lngredlents.—r lb. of black currants, { of a lb. of sugar-candy, 1} pints of good gin. Method.—Strip the fruit from the stalks, put it into a wide-necked bottle, add the sugar-candy crushed to a fine powder, and pour in the gin. Let it stand for 2 months, then strain until it is quite clear. and bottle for use. 3558. ~CARAWAY LIQUEUR. Ingredients.--1 oz. of caraway seeds, i a lb. of loaf sugar, 1 quart 0i brandy, § a pint of water. ‘ Method—Boil the sugar and water to thin syrup, pour it, quite boiling, over the caraway seeds, let it cool slightly, and add th° brandy. When quite cold pour the whole into a bottle, cork securely, allow it to stand for 10 days, then strain into small bottles, cork the"1 tightly, and store for use. b REcIPEs FOR LIQUEURS 1497 3559.—CHERRY LIQUEUR. Ingredients.--I lb. of Morella cherries, I lb. of black cherries, } a. lb. of loaf or good preserving sugar, 1- of an oz. of stick cinnamon, I2 cloves, brandy, Method.—Remove the stalks and stones from the cherries, crush the stones and cherries, put them into a bottle with the sugar, cloves and cinnamon, and pour over them the brandy. Cork closely, let it stand for I4 days, then strain into small bottles, cork securely, and store for use. 3560.-—CITRONEN LIQUEUR. Ingredients.—4 lemons, I pint of spirits of wine, I pint of syrup', No. 2599. Method.--Remove the rinds of the lemons as thinly as possible, pour over them the spirits of wine, cover and put aside for 10 days. On the tenth day make the syrup as directed, add the strained juice of 4 lemons, and, when quite cold, strain and mix in the spirits of wine. Bottle, cork securely, and store for use. 3561.-—CLOVE LIQUEUR. Ingredients.—} of a lb. of cloves, 1- of a lb. of coriander seed, r} a lb. of loaf sugar, 2 dozen large black cherries, I quart of gin or brandy. Method—Remove the stalks and stones from the cherries, bruise the stones, also the cloves and coriander seed. Put the whole into a wide-necked bottle, add the sugar, pour in the brandy, and cover closely for I month. When ready, strain the liquid into small bottles, cover closely, and store for use. 3562.——CURA(,20A. Ingredients—I quart of brandy or rectified spirits of wine, I lb. of loaf sugar, } a pint of cold water, § a pint of boiling water, 2 ozs. of very thinly-pared orange rind. Method.-—Put the orange rinds into a jar, pour over them the boiling water: when cool, add the brandy. Cover closely, let the liquid stand for 10 days in a moderately warm place, and stir it 2 or 3 times daily. On the tenth day, boil the sugar and cold water together until reduced to a thick syrup, let this become quite cold, then add to it the liquid from the jar, previously strained through flannel or fine muslin until clear. Pour into small bottles, cork tightly, and store for use. 3563.-CURACOA. (Another Method.) lngredlents.--3 pints of brandy or rectified spirits of wine, the rinds of 6 Seville oranges and I lemon, iof an 02. of stick cinnamon, 1 of an oz. x498 HOUSEHOLD MANAGEMENT of coriander seed, 5 a teaspoonful oi safiron, 2 lbs. of loaf sugar, 2 pints of water. Method.--Remove the rinds of the oranges and lemon as thinly a5 possible, put them into a jar with the cinnamon, coriander seeds, saffron and brandy, cover closely, and let the liquid stand in a warm place for 6 weeks. At the end of this time boil the sugar and water to a thick syrup ; when quite cold strain into it the liquid from the jar. bottle, and cork securely. 3564.-F0UR-FRUIT LIQUEUR. Ingredients.—-} of a 1b. of strawberries, i of a lb. of Kentish cherries, } a lb. of raspberries, } a lb. of black currants, loaf sugar, brandy. Method.--Strip the fruit from the stalks, put it into a jar, stand the latter in a saucepan of boiling water, and cook gently for 3 hour. Strain the juice through a. jelly-bag, being careful not to press the pulp, and to each pint of strained juice and Q a pint of French brandy, 3 ozs. 0 loaf sugar, and 'half the cherry kernels. Cover closely, let the liqu0r stand for 3 days, then strain it into small bottles, and cork them securely- 3565.—*—HAWTHORN LIQUEUR. Ingredients.--White hawthorn blossoms, good brandy. Method.-Gather the blossoms on a dry day, put them into wide' necked bottles, shaking, but not pressing, them down. Fill the bottle5 with brandy, Cork them securely, let them remain thus for 4 month?" then strain the liqueur into small bottles, and 'cork tightly. T1115 liqueur is used chiefly for flavouring creams, custards, etc. 3566.—NOYEAU, IMITATION 0F. Ingredients—3 ozs. of apricot, nectariné, or peach kernels, i lb. 0‘ sugar-candy, 1 quart of French brandy. Method.—-Blanch the kernels, pound them in a mortar, or failing this' chop them very' finely. Put them into a wide-necked bottle or jaf' pour over them the brandy, and keep them in a warm place for 4 days' shaking them frequently. Crush the sugar-candy to a fine powder, ad and Stir occasionally until it is quite dissolved, then strain the liquid int" Small bottles and cork them tightly. The noyeau may be used at once, or it may be kePt for some time in a cool, dry place. 3567.—-NOYEAU, IMITATION 0F. (Another Method.) Ingredients.—3 ozs. of bitter almonds, 2 ozs. of sweet almonds, 1 lb- of loaf sugar, I quart of brandy or gin, 2 tablespoonfuls of honey. Methot‘. ~Blanch the almonds, pound them well in a mortar, or choP them very finely, put them into a clean wide-necked bottle or jar. Pour RECIPES FOR LIQUE URS I499 into them the spirit, and cover closely. Keep the jar in a moderately cool place for 3 days, shaking frequently, then add the honey ~and su gar, and stir occasionally until they are dissolved. Strain through very fine muslin into small bottles, and cork them securely. 3568.—-NOYEAU, IMITATION OF. (Another Method.) Ingredients.—3 pints of French brandy, } a pint of boiling milk, 1} lbs. of leaf sugar, 4 ozs. oi bitter almonds, i of an oz. of stick cinnamon, I lemon. Method.—Remove the rind of the lemon as thinly as possible, put it into a wide-necked bottle, add the sugar, cinnamon, almonds blanched, and the juice of i the lemon. Shake occasionally until the sugar is dissolved, then add the milk, quite boiling, and when cold, add the brandy and cover closely. Shake the bottle 3 or 4 times a day for 3 Weeks, then strain into small bottles, cork securely, and store for use. 3569.—-ORANGE LIQUEUR. Ingredients.--.I Seville orange, 4 cloves, a pinch of safiron, 1} pints of gin or rectified spirits of wine, I lb. of loaf sugar, 1- a pint of water, Method.—Stick the cloves into the orange, put it into a jar, add the spirit, cover closely so as to completely exclude the air, and let it remain thus for I month. At the end of this time boil the sugar and water together to a thick syrup ; when cool, mix it with the gin, etc., and cover closely for another month. When ready, strain the liquid into small bottles, cork securely, and store for use. 357o.~—ORANGE LIQUEUR. (Another Method.) Ingredients'.—The peel of 3 Seville oranges I} pints of gin or rectified Spirits of wine, I lb. of loaf sugar, 1 of a pint of water. Method.--Remove the rinds of the oranges in fine strips, and put them into a wide-necked bottle or jar, with the safiron and gin. Boil the sugar and water to a thick syrup, when cool add it to the contents of the bottle. Cover closely, and let it remain in a moderately warm place for a month. Then strain into small bottles. cork securely, and store for use. 3S7L-RASPBERRY LIQUEUR. Ingrodlents.--I pint of ripe raspberries, I quart of brandy, gin, or rectified spirits of wine, I lb. of leaf sugar, } a pint of water. Method.-Put the raspberries into a wide-necked bottle, pour over them the spirit, cover closely, and let the liquid stand for I month. shaking the bottle daily. When ready. bOil the sugar and water to a. thick syrup, add the liquid irom the raspberries, previously strained until quite clear, and bottle for use, 1500 HOUSEHOLD MANAGEMENT 3572.--RATAFIA. Ingredients.—4 ozs. of cherry kernels, preferably those taken from Morella cherries, 1 oz. of apricot or peach kernels, 1 bottle of good brandy. } a lb. of sugar-candy, } of a pint of cold water. Method.--Pound the kernels until smooth, moistening them from time to time with a few drops of brandy. Put them with the remainder of the brandy into a wide-necked bottle, cover closely, and shake 2 or 3 times daily for 6 weeks. Strain the liquor first through fine muslin and afterwards through filtering paper, add to it the sugar-candy finely powdered and dissolved in cold water, bottle, cork tightly, and store for use. 3573.—-—STRAWBERRY LIQUEUR. Ingredients.—6 lbs. of ripe strawberries, 2 lbs. of sugar-candy, good brandy. Method.-—Half fill wide-necked glass bottles with strawberries, put an equal portion of finely-crushed sugar-candy into each, and fill them with brandy. Cork tightly, allow them to stand in a warm place for 6 weeks, then strain the liquid into small bottles, cork securely, and store for use. 3 574.——VANILLA LIQUEUR. Ingredients.--z Vanilla pods, 3 pints of brandy or gin, 1 lb. of loaf sugar, I pint of water. Method.--Break the pods into short lengths, put them into the spirit. cork closely, and let it infuse for 14 days. On the last day boil the sugar and water to a thick syrup, strain the spirit into it, and when quite cold bottle for use. Cups 3 57 5.——BACCHUS CUP. Ingredients—i a bottle of champagne, } a pint of sherry, l» of a pint of brandy, r liqueur glass of noyeau, r tablespoonful of castor sugar. 1 bottle of seltzer or soda water, a few balm leaves, ice. Method.-—Put the champagne, sherry, brandy, noyeau, sugar and balm leaves into a jug, let it stand for a few minutes, then add afew pieces of ice and the mineral water, and serve at once- 3576.--BADMINTON CUP. Ingredients.—r bottle of red Burgundy, 2 bottles of seltzer water. the rind of I orange, the juice of 2 oranges, a few thin slices of cucumber, a dessertspoonful of castor sugar, r wineglassful oi Curacoa. RECIPES FOR CUPS 1501 Bismuth—Place all these ingredients, except the Seltzer water, in a large jug imbedded in ice for at least I hour, keeping the jug covered. en ready to serve, strain into a glass jug, add a few fresh slices of c11¢umber, and the seltzer water. 3577.-—BURGUNDY CUP. Ingredients.--I bottle of Burgundy, } a bottle of port, 2 bottles of §°f13 water, I liqueur glass of Chartreuse, the juice of 2 oranges, the Illlce of I lemon, a few thin slices of cucumber, I or 2 sprigs of fresh lemon thyme, I tablespoonful of castor sugar. Method—Put all the ingredients, except the port wine, into a large glass jug, surround it with rough pieces of ice, cover closely, and let it r‘fllliiin thus for I hour. Just before serving add the port wine. 3578.—CHAMPAGNE CUP. Illgl‘etllemts.---I bottle of champagne, I liqueur glass of brandy, 2 bottles °f Seltzer or soda water, i a teaspoonful of Maraschino, a few fine strips of lemon peel. Method—When the time permits it is much better to ice the liquor Which forms the basis of a “ cooling cup ” than to reduce the tempera- lure by adding crushed ice. Place the champagne and seltzer water 111 a deep vessel, surround them with ice, cover them with a wet woollen clofh. and let them remain for I hour. When ready to serve, put the “PIP8 of lemon rind into a large glass jug, add the Maraschino and. hqueur brandy, pour in the soda water and serve at once. If liked, a teaSpoonful of castor sugar may be added, but it should be stirred in gradually, otherwise the wine may overflow. 3579-—~CHAMPAGNE CUP, PARISIAN. Ingredients—I bottle of champagne, 2 bottles of seltzer water, 1 tablespoonful of Swiss absinthe, I dessertspoonful of castor sugar, a few thin slices of cucumber, 2 or 3 sprigs of verbena, when procurable. Method—Cool the champagne and seltzer water as directed in the Preceding recipe. Place the rest of the ingredients in a large glass jug, and when ready to serve add the iced champagne and seltzer water. 3580.——CLARET CUP. Ingredients—I bottle of claret, I wineglassful of sherry, I liqueur glass of brandy, I liqueur glass of noyeau, I liqueur glass of Maraschino, the thin rind of I lemon, 2 or 3 sprigs of balm, borage or verbena when procurable, castor sugar to taste, I large bottle of seltzer or soda water. Method.-Put the claret, lemon rind, and I or 2 tablespoonfuls of caster sugar into a large jug, cover, and let it stand imbedded in ice for I hour. Add the rest of the ingredients, and serve. A few strips 0i cucumber peel may be used instead of balm, borage or verbena. I 502 HOUSEHOLD MANAGEMENT 3581.—CLARET CUP. (Another Method.) Ingredients.—-r bottle of claret, I bottle of soda water, 2 glass?5 F, Curacoa, I dessertspoonful of castor sugar, or to taste, a few thin 5 of lemon rind, a few thin strips of cucumber rind. w Mothod.-—Put the claret into a glass jug, add the lemon rind and cucumber rind, cover, and let the jug stand embedded in ice for I 110 Before serving, add the Curacoa and the soda water, and sweet611 taste. 3 582.—CIDER CUP, Ingredients.~r bottle of cider, I bottle of soda water, I liqueur 518: of brandy, a few thin strips of cucumber rind, a few thin striP‘ 0 lemon rind, a dessertspoonful of lemon-juice, a dessertspoonffll castor sugar, or to taste. 1L1 bismuth—Surround the cider and soda water with rough ice, and. J’ them cool for i an hour. Put the brandy, cucumber and lemon 2;) lemon-juice and sugar into a large jug, add the iced cider and water, and serve at once. 3583.--H0CK CUP. Ingredients—I bottle of hock, I liqueur glass of old brandy.sgd: liqueur glass of Curaqoa or Bénédictine, 2 bottles of seltzer or water, a few strips of lemon peel, a little borage. Method.—Stand the wine, seltzer or soda water in a deep ‘1, surround them with rough ice and let them remain for an hour. :14 the rest of the ingredients ready, in a glass jug, pour in the wine, the mineral water, and serve at once.l 3584.-—+HOCK CUP. (Another Method.) I Ingredients.—; bottle of hock, 1 bottle of seltzer or soda water'ot glass of Curacoa. I tablespoonful of lemon-juice, a few fine strips“), lemon rind ; a few fine strips of cucumber rind, a teaspoonful of 685 sugar, or to taste. , Method.—Put all these ingredients, except the mineral water, into I glass jug, surround it with ice, cover closely, and let it remain t‘ ‘t an hour. Just before serving add the mineral water, which 111” previously be iced. 3 58 5.—LAGER BEER CUP. % ed Ingredients.--r bottle of lager beer (Bass' ale may be substitu } of a pint of water, 1 glass of sherry, the juice of ; lemons and the l1“: rind of I, I tablespoonful of pastor sugar, a few leaves of fresh a pinch of grated nutmeg, crushed ice. RECIPES FOR CUPS I 503 Kenneth-Remove the lemon rind in thin, fine strips, put them into 3 lug. add the water, sherry, lemon-juice, sugar, mint and nutmeg, cover and let the liquid stand for 20 minutes. Strain into a glass jug, add a few pieces of ice and the lager beer, then serve. 3586.-—LIQUEUR CUP. lngrelients.-—I pint of claret; 1 pint of water, I tablespoonful of Maraschino, I tablespoonful of kirsch, I orange cut in thin slices, the Juice of 2 oranges, the juice of 3 lemons, I tablespoonful of castor sugar, broken ice. Method.—Strain the orange and lemon-juice into a glass jug, and add the rest of the ingredients. Break the ice into small pieces, and put it into the cup just before serving. 3587.--L0VING CUP. Ingredienme bottle of champagne, } a bottle of Madeira, 1» of a pint of French brandy, I} pints of water, 1 of a lb. of loaf sugar, 2 lemons, i few leaves of balm, 2 or 3 sprigs of borage. Method.--Rub the peel off one lemon with some lumps of sugar; then remove every particle of pith, also the rind and pith of the other lemon, and slice them thinly. Put the balm, borage, the sliced lemons and all the sugar into a jug, add the water, Madeira and brandy, Cover surround with ice, and let the mixture remain thus for about I heur. Also surround the champagne with ice, and add it to the rest of the ingredients when ready to serve. 3588.——MOSELLE CUP. lngredlents.—-I bottle of Moselle, 2 glasses of Cura¢oa, I bottle of seltzer or soda water, the juice and thin rind of I lemon, a few thin slices of cucumber, I tablespoonful of castor sugar, or to taste, crushed ice. Method—Put the lemon rind and lemon-juice, the Sugar, cucumber, Curacoa and wine into a jug, let it stand covered for I 5 or 20 minutes, then add the mineral water and a little crushed ice, and serve at once. 3 589.——SAUTERN E CUP. Ingredients.-—I quart bottle of Sauterne, I pint bottle of Apollinaris, I wineglassful of brandy, I wineglassful of Curacoa, the juice of Ilemon. I lemon thinly sliced, I orange thinly sliced, 2 pieces of cucum- ber find. a few small sprigs of mint, crushed ice. M0th0tl-—Put all the above-mentioned ingredients, except the mint and ice, into a large glass jug, surround it with ice, and let it stand for I hour. Serve with small sprigs of mint floating on the top. If liked, a little caster sugar may be added, and, if more convenient, the cup may be cooled by adding 2 or 3 tablespoonfuls of crushed ice, instead of surrounding it with ice. r504 HOUSEHOLD MANAGEMENT 3 590.---WINE CUP. Ingredients.—r pint of champagne (iced), 1 pint of good claret I pint Of Apollinaris, I wineglassfui of brandy, r wineglassful Of Cure-{03' 1 orange sliced, 1 lemon sliced, 2 pieces of cucumber rind, green mint.l , Method.—Put all these ingredients into a large glass jug, addilev or 3 tablespoonfuls of crushed ice. If liked, a little caster 511? may be added. The cup is served with small sprigs of mint fian on its surface. 3 SOL—ZELTLINGER CUP. Ingredients.--r bottle of Zeltlinger, 1 glass of sherry or brand?" bottle of soda or seltzer water, 3 or 4 slices of fresh or preserved P111 , apple cut into sections, the juice and thin rind of 1 lemon, 1 des56 spoonful of castor sugar, or to taste, ice. at Method—Strain the lemon-juice into a. large glass jug, add the S115 ' lemon-rind, pineapple, wine, a few lumps Of ice, and lastly the 90d water. Serve at once. Summer and Winter Drinks, etc' 3 592.—-BISHOP. lngredlents.--r bottle of port or sherry, 2 lemons, 2 ozs. of loaf 51193” I tumbler of water, spice to taste. ‘ .0, Method.—Stick 1 lemon with cloves and roast or bake it, boil the SP‘ed in the water, boil up the wine, take Off some of the spirit with a lighj paper, add the water and the roasted lemon, and let the prepareu stand near the fire for a few minutes. Rub the sugar on the rifl h, the other lemon, put it into a bowl, strain, and add half the juice oft lemon, pour in the wine and serve as hot as possible. 359 3.-—LEMONADE. Ingredients—i a pint of cold water, the juice of 1 lemon, 1 of a *9 spoonful of Carbonate of soda, castor sugar to taste. Method.—Stra.in the lemon-juice into the water, sweeten to tag then stir in the carbonate of soda and drink while the mixture is in eflervescing state. 3594.—-LEMONADE. lngredlents.—r oz. of tartaric acid, 4 ozs. Oi caster sugar, fine I drachfl of essence of lemon. to. Method.--Mix these ingredients well together, spread them one?13 stir and turn over repeatedly until thoroughly dry. Divide inw equal portions, wrap them carefully in separate papers, and store i0r ‘1 in an air-tight tin. Each portion is sufficient for 1 glass of lemonade' {69 SUPPER TABLES WITH BUFFET. RECIPES FOR SUMMER DRINKS, ETC. 1505 3595.—LEMONADE, EGG. Illsl'tfllients.--I egg, I dessertspoonful of lemon-juice, I teaspoonful of castor sugar, or to taste, nutmeg, cold water, ice. Mamet—Break the egg into a glass, beat it slightly, then add the lemon-juice, sugar, I tablespoonful of crushed ice and a little cold water. Shake well until sufficiently cooled, then strain into another 81958. fill up with iced water, sprinkle a little nutmeg on the top, and serve. 3596.-—LEMONADE, FRUIT. Ingredient—The juice of I lemon, 6 fine strawberries or raspberries, Castor sugar to taste, cold water ice. Method.—-Crush the fruit well, add I teaspoonful of Castor sugar, small or otherwise according to taste, the lemon-juice, a little cold water, and strain into a tumbler. Add a little crushed ice, fill up with cold water, and serve. 3597.--MAY DRINK. lngredlents.--I bottle of hook or other white wine, j; a pint of water, I or 2 tablespoonfuls of Castor sugar, the juice and thin rind of I lemon, a small handful of black currant leaves, a few sprigs of woodruff, crushed ice. Method—Put the sugar, lemon rind and lemon-juice, black currant leaves and woodrufi into a jug, add the water and wine, and let it stand covered and surrounded with ice for at least i an hour. Strain into a glass jug, add a few sprigs of woodruff, then serve. 3598.-——MULLED ALE. Ingredients.—I quart of good ale, I glass of rum or brandy, I tablee Spoonful of castor sugar, a pinch of ground cloves, a pinch of grated nutmeg, a good pinch of ground ginger. Method.--Put the ale, sugar, cloves, nutmeg, and ginger into an ale warmer or stewpan, and bring nearly to boiling point. Add the brandy and more sugar and flavouring if necessary, and serve at once. 3599.--MULLED CLARET. lngredlent.--I pint of claret, } a pint of boiling water, sugar, nutmeg and cinnamon to taste. Method—Heat the claret nearly to boiling point, add the boiling Water, sugar, nutmeg and cinnamon to taste, and serve hot. Any kind of wine may be mulled, but port and Claret are those usua‘lly selected for the purpose. 3 C I506 HOUSEHOLD MANAGEMENT 36oo.—NEGUS. Ingredients-r} a pint. of port wine, } a pint of boiling water, 2 or 3 thin slices of lemon, sugar and nutmeg to taste. Methodm-Heat the wine in a stewpan, but do not allow it to boil- Pt1t the slices of lemon, 9. pinch of nutmeg, and 4 or 5 lumps of sugar into a jug, pour in the boiling water, stir gently until the sugar is dissolved, then add the hot wine and se¥v¢ at once. 3601.--0RANGEADE. lngredlents.-—The juice of r 5 oranges, the rind of 3oranges, 2 quart? of water, i of a lb. of loaf sugar, crushed ice. Method.-—Remove the peel of 3 oranges as thinly as possible, add it and the sugar to I pint of water, then simmer gently for 20 minutes. Strain the Orange-juice into a glass jug, and add the remaining 3 pints of water, As soon as the syrup is quite cold strain it into the jug, add a handful of crushed ice, and serve at once. 3602.—PINEAPPLE SHERBET. Ingredients—1 pineapple, either fresh or preserved, 2 quarts 0f water, the juice of 4 lemons, ice, sugar to taste. Method.—-Cut the pineapple into slices, and chop it coarsely. Pour over it the cold water, add the lemon-juice, sweeten to taste, and strain into a large jug. Just before serving add a few pieces of ice. 3603.—PUNCH. ingredients—j a pint of brandy, } a pint of rum, I pint of boiling water, 2 or 3 ozs. of loaf sugar, 1 large lemon, a pinch of ground cinna' mon, a pinch of grated nutmeg. Method.—Remove the rind of the lemon by rubbing it with some of the sugar. Put the whole of the sugar, the cinnamon, cloves, brandy. rum and boiling water into a stewpan, heat gently by the side of the fire, but do not let it approach boiling point. Strain the lemon-juice into a punch bowl, add the hot liquid, and serve at once. Punca is a beverage made of various spirituous liquors or wine, hot water, the acid juice of fruitiv and sugar. It is more intoxicating in its effects than other alcoholic beverages, especially so wilt” composed, as is usually the case, of several alcoholic liquids. Moreover, the strength of the spirit hem! partial! disguised by the acid, sugar and flavouring ingredients, not only makes this beverage m0" atab e than it would otherwise be, but it probably causes the partakers thereof to unconscious" bibe more alcohol than would be ble to them in another form. Punch was almost universe-“Y drunk among the middle classes un ' the latter half of the nineteenth cen , but it has now almoii disappeared. There are man different varieties; in the com ition of “ egent’s Punch," chain' pagne, brandy and veritable arts'ns'qus are required; “ Norf k Punch ” requires Seville era ‘ Milk Punch" maybe extemporised by adding a little hot milk to lonade, and then straimngi thr h a jelly-bag. Then there are “ Wine Punch," " Tea Punch,” and " French Punch." mildc with emons, spirits, tea and wine in fantastic proportions. But of all the compounds of the¢ materials, perhaps for a menu drink, the North-American “ inint julep ” is the most inviting. Captilla Marx-vat gives the following recipe for its preparation : “ Put into a tumbler about a dozen sprigs of a" tender shoots of mint; upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill up one-third, or, perhaps, a little less; that take rasped or pounded 108' and fill up the tumbler. Epicures rub the li of the tumbler with a piece of fresh pineapple, and in: tumbler itself is vey often encrusted and with stalactites of ice. As the ice melts, you drink- The Virginians, says Captain Marryat, claim the merit of having invented this superb compound. W" fromapassagein theConms ofMilton,heclaimsftforhisowncountry. RECIPES FOR SUMMER DRINKS, ETC. 1507 3604.—-PUNCH. (Another Method.) Ingmdlents.-I quart of very old ale, I pint of boiling water, 1 of a pint of mini} of a pint of whisky, {- of a pint of gin, I lemon thinly sliced, Sugar to taste, a pinch of ground cinnamon, 0. pinch of ground cloves, 8- pinch of grated nutmeg. M0tll0dr-B-Pllt all these ingredients into a large stewpan, and bring nearly to boiling point. Strain into a punch bowl, add a few fresh thin slices of lemon, and serve. 3605.-—PUNCH, cow. Ingredients.--I bottle of rum, 2 small glasses of Curacoa, I bottle of white wine, } a lb. of powdered sugar, I large lemon, } a pint of water, Ice. Methodw-Put the sugar and lemon-rind into a. bowl with the water I When dissolved add the spirits, the wine and the juice of the lemon. Break some ice into the bowl before serving. 3606.—-SHANDY GAFF. Ingredients.--Equal quantities of good ale and ginger beer, with a dash 0f liqueur if liked, ice. Method.-—Empty the bottles into a jug in which some lumps bf ice have been broken, add the liqueur and serve when quite cold‘. 36o7.--SHERRY COBBLER. Ingredients.-} a pint of sherry, _,I bottle of socla water, 1; glass of Curacoa, I tablespoonful of caster sugar, crushed ice. Method—Dissolve the sugar in the sherry, and add the liqueur and Seda. Put the preparation into tumblers; to each add a few small pieces of ice, and serve. Beverages of this description are usually drunk through straws, but it is merely a matter of taste. 3608.-—SLOE GIN. Ingredientsa—Sloes, gin, barley sugar, noyeau or essence of almonds. Method-de fill clean, dry wine bottles with the fruit. Add to each I oz. of crushed barley sugar, a. little noyeau, or 2 or 3 drops of essence of almonds- Fill the bottles with good unsweetened gin, cork them securely, and allow them to remain in a moderately warm place for 3 months. At the end of this time strain the liqueur through fine muslin or filtering paper until quite clear, then bottle it, cork securely and store for use. I 508 HOUSEHOLD MANAGEMENT 3609.—-SLOE GIN. (Another Method.) Ingrodlents.--Sloes, good unsweetened gin, loaf sugar. Method.--Fill a wide-necked bottle with sloes, pour over them a5 much gin as the bottle will hold, then cork securely, and allow the ingredients to stand for 10 days. Strain off the liquid, remove the fruit, replace with fresh sloes, and pour on the gin, adding more spirit if necessary. Let it stand for [0 days longer, then strain, add from 4 to 6 ozs. of sugar to each pint of liqueur, and bottle for use. 36IO.—SODA WATER. Soda Water as known in every-day life is a misnomer, as the fluid now contains really no soda, only carbonic acid gas. For medicinal purposes, however, the chemist still manufactures a water containing the amount of soda prescribed by the oflicial Pharmacopoeia Britanm'cd' But for ordinary drinking purposes a pure water is made to absorb carbonic acid gas, which gives it efiervescence, a pleasantly piquant flavour, and a slightly laxative efiect. Various means are adopted to permeate the water with the gas. For domestic purposes the gaso' gene is generally used. This takes the form of two glass globes COWBth with netting and connected by a metal neck, screwing in two parts, and provided with a tap. The lower globe is partly filled with chemi' cals, usually tartaric acid and bicarbonate, while the upper is filled with water. The water drips through a pipe into the lower globe, and on coming into contact with the chemicals, carbonic acid gas is gradually formed, and this is steadily taken up by the water as it £4115 slowly downwards. This water is removed by syphon action by means of the tap. Of recent years several other aerating devices have beef‘ manufactured for domestic purposes, and in which carbonic acid 15 used in a gaseous form. Another development is the provision . carbonic acid in liquid form, imprisoned in metallic capsules: fills liquid carbonic acid is passed into a bottle of water, wine, or other flu!d through a patent tap, and the pressure being reduced is quickly 001" verted into gas, aerating the fluid. Commercially, soda water is manfl’ factured by admitting carbonic acid gas into a copper globe, into whiCh water is run, and the whole thoroughly agitated. If desired, a dose 0{ soda or other salts, such as seltzer, lithia, seidlitz, etc., may be added? or, on drawing ofi the soda water from the agitator, lemonade 0r syrups can be mixed with it. Syrups consist of fairly thick boiled sugar and water, to which fruit juice or essence is added. A recipe for lemonade is : sugar, 14 lbs. ; tartaric acid, 1 oz. : citric mi ' I} ozs. : essence of lemon, 2 drachms, mixed with I gallon of wet"r ,aerated with carbonic acid gas. This is sufficient for about 12 doze“ bottles. Carbonic acid gas is supplied in heavy steel tubes, which a“ fitted with valve taps, to enable the gas to be admitted to any ton? of aerating machine. A RECIPES FOR SUMMER DRINKS, ETC. I509 361L~SUMMER BEVERAGE. Ingredients—Tea, lemon, sugar, liqueur, ice. Method.-—Makc some moderately-strong teaJet it stand for 5 minutes, then strain it into a jug. Sweeten to taste, add a lemon thinly sliced, cover, and let it stand until quite cold. Just before serving add a glass of any kind of liqueur, and a heaped tablespooniui of crushed Ice, 3612.-—WHISKY PUNCH. Ingredientsw—r bottle of Scotch whisky, I quart of boiling water, }a lb. of loaf sugar, the juice and finely pared rinds of 3 lemons. Mothod.--Pour the boiling water over the sugar, lemon rinds and juice, let it remain until cold, then strain into a punch bowl. Add the whisky, Place the bowl in a large vessel, surround it with ice, cover, and let it Stand thus for at least I hour before serving. 3613.-—CURRANT WATER. Ingredients—4 1b. of red currants, } a lb. of raspberries, I 1b. of castor sugar. 2} pints of cold. water. Method.--Remove the stalks, crush the fruit well with a wooden spoon, then put it into a preserving pan with §~ a pint of water, and Q the sugar. Stir occasionally until it reaches boiling point, then strain through muslin or a fine hair sieve. Dissolve the rest of the sugar in a little cold water, boil to_a syrup, add it to the fruit syrup, and stir in the remainder of the water. Allow it to stand until quite cold, then serve. 3614.-PINEAPPLE WATER. In81‘029. of sultanas, 4 ozs. of brown sugar, 2 eggs, cinnamon, nutmeg, frying-oil. Method.—Soak the motzas while the rest of the ingredients are being prepared, then squeeze them dry, and stirin the tnéal and t egg. Be“ the remaining egg, and add to it the almonds, raisins, sultanaS, sugar. and a little cinnamon and nutmeg. Take up a little of the inotza paste with a spoon, form it into an oval shape, add a little of the fruit mixture,and cover with paste. Smooth itcarefully, roll lightlyin the motza meal, and fry in hot oil until nicely browned. Serve with fruit syrup. Time.---To fry the Grimslichs, from 8 to to minutes. Average Cost, Sod. Sufficient for 4 or 5 persons. . ~ PASSOVER DISHES 1575 3773.+--INVALID’S JELLY. lngredlentsP-Q a pint of lemon or orange iulee (or half of each), i a pint of cold water, inlks of eggs, 6 02s. of castor sugar, 4} an 02. of vegetable isinglass (Iceland tnoss may be substituted). Method.—Dissolve the isinglass 'in the water, add the sugar and lemon- juice, and let the mixture cool slightly. When ready, add the yolks of eggs well-beaten, pour into a mould previously rinsed with cold water, and put aside until firm. When a less acid jelly is required, equal parts of lemon and orange juice may be preferred to lemon-juice, or, water may replace a part of the lemon-juice. Tlme.--To make the jelly, 20 minutes. Average Cost, is. 3d, to is. 6d. Sufficient for a pint? mould. Seasonable at any time. 3774.—]ACOB PUDDING. lngredleuts.—4 ozs. of fruit jam Dr marmalade 3 br 4 slices of bread and butter, 2 eggs, 1 pint of milk, salt. Method.--Cut the bread and butter into fingers, spread them thickly with jam or marmalade, and place them lattice-fashion in a buttered pie-dish. Beat the eggs well, add a pinch of salt, and the milk, and pout the whole slowly over the bread, etc. Let the dish stand covered for at least 1 hour, then bake in a moderate oven for about 40 minutes, and serve. ’l'lme.—-LAbout 5 hours. Average Cost, ((1. to 9d. Sumelent for 3 or 4 Persons. Seasonable at any time. 3775.--MEAT BAKED WITH RICE AND POTATOES. Ingredients—3 lbs. of beef or mutton, ;lbs, of potatoes, i $113.0! rice, dripping, salt and pepper, I pint of boiling water. Method.--Wash the rice, put it into a baking-tin with the boiling water, add 1 teaspoonful of salt, and cook in the oven until nearly all the water is absorbed. Wash. peel and halve the potatoes, place them On top of the rice, sprinkle with salt and Pepper, and add a little drip~ pingJ Place the meat on a trivet in the tin, sprinkle with salt had Pepper, replace in the oven. and cook gently until done. The rice may be served on the dish with the meat, but the potatoes should be served in a vegetable dish. 'l‘lme.—-To cook the meat. about I hour. Average Cost, yid. to tod. per lb. Sumclent for 6 or 7 persons. Seasonable at any time. 3776.-—MEAT, TO PREPARE FOR COOKING. Cover the meat with cold water, let it remain tor i. an hour, then Wash it well, to remove as much of the blood as possible. Place it on a koshering board, or, iI the perforated wooden draining board known 1576 HOUSEHOLD MANAGEMENT by this name is not available, use a basket-lid, placed in a slanting position, to allow the water to drain away more freely. When suffi' ciently drained, sprinkle every part of the meat with coarse salt, let it remain for 1 hour, then remove the salt by washing the meat 3 times under the tap. Drain it thoroughly on a clean cloth, and afterwards cook in the usual manner. leer must be cut open and well washed in cold water, and may be fried on a shovel over the fire. Before being cooked, it must be again washed and sprinkled with salt. Hearts, before being placed in the water, must be cut, to allow the blood to flow out easily. Fat for clarifying, or Suet, must first have the skin removed, and then be subjected to the same washing, salting and drying processes de' scribed for preparing meat. 3777.--MOTZA KLEIS (FOR SOUP). Ingredients—1 motza (Passover cake), 2 tablespoonfuls of meal (motza), 3 onion coarsely chopped, I egg, } a teaspoonful of ground ginger, butter or dripping, salt; and pepper. Method.-—Soften the motza in cold water, then squeeze dry. Brown the onion in a little hot butter or fat, stir it into the motza, add the egg well beaten, ginger, also salt and pepper to taste, and lastly the meal Shape into small balls, roll them lightly in meal, and add them to the soup when boiling. Boil gently from 20 to 25 minutes, then serve. Time.--To cook the balls, from 20 to 25 minutes. Average Cost, 6d- Sumclent for about 1 quart of soup... 3778.-—MOTZA PUDDING. Ingredients.--2 motzas (Passover cakes) 2 tablespoonfuls of meal (motza), 4 ozs. of finely-chopped suet, 4 ozs. of stoned raisins, 4 ozs. of sultanas, 2 ozs. of sugar, 2 eggs, } a teaspoonful of powdered mixed spice, 2 or 3 tablespoonfuls of rum, if liked. Method.-.-Mix the dry ingredients well together, beat and add the eggs, and stir in the rum. Turn into a greased basin, and steam or boil from 3 to 4 hours. Or, turn the mixture into a greased pie-dish. and bake gently for about 40 minutes. Tlme.-—-To steam or boil the pudding, from 3 to 4 hours. Average Cost, Is. to rs. 3d. Sufficient for 3 or 4 persons. 3779.——PAN CAKES. Ingredients.--r teacupful of meal (motza), 3 ozs. of sugar, 2 eggs, the rind of 1 lemon finely grated. 1 pint of milk, } a teaspoonful of ground cinnamon, butter or frying-oil, salt. PASSOVER DISHES 1577 Method.-r-Break the eggs into the flour, mix well, adding the milk gradu- ally until about half of it is used, then beat well. Stir in the sugar. lemon-rind, cinnamon and salt to taste, add the rest of the milk, and Put aside for at least I hour. Fry in hot butter or oil, then serve plainly, or with lemon and sugar, Tlme.—To fry each pancake, irom 2 to 3 minutes. Average Cost, 8d. Sullielent for 4 or 5 persons. 378o.--PEAS AND KLEIS. lngredlents.—-} a peck of green peas, 2 ozs. of butter, 1- of a teaspoonful 0i sugar, 1 pint of thick batter (sea "‘ Yorkshire Pudding," No. 1930), i a teaspoonful of chopped parsley, ginger, pepper and salt to taste. launch—Make the batter as directed, and when ready to use, add the Parsley and ginger, pepper and salt to taste. Shell the peas, put them Into a saucepan containing sufl‘icient boiling water to cover them, add the sugar and a little salt, boil gently until soft, then pour away nearly all the water. Add the butter, pour the batter 0n the peas in tablespoon- fuls, bring gently to boiling point, then simmer from 25 to 30 minutes. Tlme.--To cook the batter, from 25 to 30 minutes. Average Cost, Peas, 9d. to 18. 6d. per peck. Sumclent, allow 1} a peck to 2 or 3 persons. Seasonable, English peas from June to August 378r.—ROSINA PUDDING. lngredlents.-4 ozs. of suet finely chopped, 4 ozs. of peeled and chopped apples, 4 ozs. of sultanas or currants cleaned, 4 ozs. oi breadcrumbs, 2 ozs. 0i sugar, the rind of 1} a lemon finely chopped or grated, 2 eggs, 1 quince finely chopped (this may be omitted), a good pinch of salt. Mothed.--Mix all the dry ingredients well together, moisten them With the eggs (previously beaten), and turn the whole into a well-greased basin. Cover with a buttered paper, and steam from 2} to 3 hours. If more convenient the pudding may be covered with a cloth and be boiled 0r steamed. Tlme.—From 3 to 4 hours. Average Cost, 9d. to rod. Sunlclent for 5 0r 6 persons. Seasonable at any time. 3782.——SASSAFRAS. lngredlents.-2d. of sassafras, 1» of a teaspoonful of aniseed, } an inch Of stick liquorice, 4} a pint of boiling water. Method.--Put all the ingredients into a jug, cover, let it stand for 1 hour, then strain. When a fine strainer is not available the liquorice and aniseed should be tied in a piece of muslin and afterwards removed. Tina—1 hour. Average Cost, 3d. autumn: for 1 pint, 1578 HOUSEHOLD MANAGEMENT 3783.-sTrI~:WED STEAK WITH RICE AND TOMA- Es. Ingredients-hr lb. of beefsteak, § bf s lb. of ‘tomatoes (preserved ones will serve), } an oz. of butter or fat, 2 ozs. of rice, l large onion sliced, l pint ofl boiling water, salt and pepper. Method.--Fry the onion in the butter or fat until lightly browned- Cut the steak into pieces convenient for serving, fry them slightly and add the boiling water, a small teaspoonful of salt, and 9. little pepper- Cover closely, and cook as gently as possible from 2f to 3hours. Wash and drain the rice, and add it to the preparation, about .rhour belore serving. Raw tomatoes shOuld be halved and added 1» an hour beforv serving, but preserved ones require rather less cookingl The stewPall should be shaken occasionally, or its contents stirred to prevent burning- Tlme.-From a} to 3 hours. Average 609, 18., pd, to Is, 8d. Sulll' cient tor 3 or 4 persons. Seasonable at any time.1 3784.--VANILLA BREAD PUDDING. lngredlentsA—Stale bread, I; ozs. of sugar, 2 large or 3 small eggs. 1 pint of milk, vanilla essence, salt. Method.-Remove the crust [mm a thick slice of bread, which should weigh about 4 ozs. when trimmed. Beat the eggs. add the sugar and a pinch of salt, and vanilla essence to taste. Boil the milk, pour it over the eggs, etc., and stir until the sugar is dissolved. Place the bread. cut into thin slices, in a well-buttered pie-dish, pour the preparation over it, cover, ietit remain for at. least 1 hour; then bake in a moderately hot oven until it is set and the surface nicely browned. The pudding may be served either hot or cold, and may be easily turned out it this method of serving is desired- Noteu—lf milk head is available this pudding will be much lighter and more tasty. Tlme.--About } an hour Average Cost, 6d. Sumolent for 3 or 4 persons. Seasonsble at any time. AUSTRALIAN COOKE RY CHAPTER LVI The Cookery in Australia is or course English in character, while in the hotels the French cuisine playsa prominent part just as it does here. The various dishes which are peculiar to the country are those obtained groom. animals and iruits indigenous :to the soil, such as Kangaroo-tail up. The Foul Supply of Australia. is yexoellent and abundant. In the towns the price of mutton varies from 3d. to 4d. per 1b., and beef from 4d. to 6d.. Up country it. is cheaper, so cheap, indeed, that the skin is the more valuable part of the animal, and much of the meat is wasted or given to the dogs, the best parts alone being eaten. Australian Fish is plentiful and good, and includes nearly all the varieties esteemed in England except the sole, which is not found in any Australian waters; but there are many other varieties unknown in Eng- land, suchas trumpeter, schnapper, flathead, barracouta, eta. Although the coast and rivers abound in fish, the supply in the market is not plentiful, consequently fish is very expensive, a. fact which no doubt explains the excessive use of meat in a climate where a. diet com- Prised almost entirely of such icod is undesirable. Fresh water fish are most abundant in both creeks and rivers 3 fresh water cod especially, a delicately-flavoured fish, generally considered superior to the cod fish found on, our coasts. Oyster beds are abundant in many Parts of Australia, consequently this highly-esteemed bivalve is too cheap to be considered a luxury as it is in England, Vegetables grow abundantly in most parts of Australia, and in addition to the varieties common in Englandl there are many 'un- known to us. Sour sop, a. fruit which in its ripe condition resembles ‘the custard apple, may in its green state be cooked and served as a vegetable. Paw paw also serves the double purpose of fruit and vegetable, for it is equally excellent boiled while in a green, unripe condition and served with white sauce, or eaten when ripe with wine and sugar. “The choko is a vegetable little known, although it grows freely in many jmrts of Australia. It is excellent plainly boiled and served with white sauce. 1579 I 580 HOUSEHOLD MANAGEMENT Fruit is so plentiful in many parts of Australia that many varieties may there be had for the picking. In addition to apples, apricots, peaches, bananas, figs, melons and other well-known fruit, there are others almost unknown in England, such as gramma, granadilla, loquat, Passion fruit. etc. Typical Australian Dishes 3785.--APRICOT JAM. lngredients.—To every lb. of stoned apricots allow the juice of I lemon, 1 pint of water, and i of a lb. of sugar. Method.--Remove the stones, crack half of them, and add the kernels to the fruit. Boil the water, sugar, and lemon juice together for 20 minutes, skim well, put in the fruit and kernels. Boil gently for about an hour, or until a little of the syrup quickly jellies when poured on to a cold plate. Turn into dry glasses or pots, cover immediately, and store in a dry place. Peaches may be substituted for apricots. Times—To boil the jam. about i of an hour. Average Cost, 4d. per lb. 3786.-—APRICOT MOULD. Ingredients.--z dozen apricots, i» a pint of custard No. 2104 or 2105, jelly No. 1991 or 2004, lemon juice, castor sugar, } an oz. of gelatine. 4 ozs. of loaf sugar, 1- of a pint of water. Method.--Halve the apricots and remove the stones. Boil the 4 ozs- of loaf sugar in the 1» of pint of water to a syrup, put in the apricots, remove six halves when partially cooked, and the remainder when quite soft, and pass the latter through a fine sieve. Line a mould with jelly (see page 985), and decorate it with the partially-cooked apricots- Dissolve the gelatine in a little hot water. Mix the apricot pulp and custard tOgether, add sugar and lemon juice to taste, and strain in the gelatine. Mix quickly and thoroughly, turn into the prepared mould, and keep on ice until firm. Time.—About 2 hours. Average Cost, rh. Seasonable in summer. 3787.--APRIC0TS AND RICE. lngredients.—2 dozen fresh ripe apricots, 3 tablespoonfuls of apricot marmalade, 1 quart of milk, 1 breakfastcupful of. rice, 1 breakfast- cupful of sugar, 3 eggs, the rind of r lemon, the juice of 2 lemons. Method.—Simmer the rice and lemon-rind in the milk until the rice is tender, adding more milk if the rice becomes too dry before it is suffi- ciently cooked. Take out the lemon-rind, stir in 2 tablespoonfuls of sugar and the eggs, and cook gently bv the side of the fire for a few fi TYPICAL AUSTRALIAN DISHES 1581 minutes longer. Place a jar in the centre of a glass dish, and pile the rice round it, sloping it towards the edge of the dish, and put aside until cold. Strain the lemon-juice over the rest of the sugar, boil the syrup, put in the apricots previously peeled, halved and stoned, and a few of the kernels blanched and shredded, and boil gently until cooked, but not broken. Remove the jar, and place the apricots care- fully in the space it occupied, piling them high in the centre, add the apricot marmalade to the syrup, and strain it over the apricots. Gar- nish with the remainder of the kernels, and serve when quite cold. T1me.-About 2 hours. Average Cost. 1s. 9d. to 2s. 3788.—CHOKO, TO 13011.. Ingredients.—Choko, salt, white sauce or melted butter (see Nos. 223 and 202). Method.--Peel the choke, let it remain in salt and cold water for about 1 hour, then drain well. Place in a saucepan containing salted boiling water, boil from i to 1* hours, and serve with the sauce Poured over. “ma—2} hours. 3789.—COD STEAKS. lugredlents.—3 or 4 slices of fresh-water cod, 2 yolks of eggs, capers, Salad-oil, vinegar, pepper and salt. bismuth—Wash, dry the fish thoroughly, and brush each slice over with salad-oil. Add a good seasoning of salt and pepper to the yolks 0f eggs, stir them with a wooden spoon in a small basin until thick, then add salad-oil, a few drops at a time, until the preparation has the consistency of very thick cream. Cut the capers in halves, and add them with a few drops of vinegar to the sauce. Grill the cod steaks over or in front of a clear fire, and serve hot. The sauce should be served separately. Tlme.—To grill the fish, from 20 to 25 minutes. Average Cost, 1s. 6d. to 1s. 9d. 3790.--FISH KLOSH. lngredlents.—-} a lb. of cold trumpeter or other fish, 1 oz. of ham or bacon coarsely chopped, I shallot, or 1 small onion finely chopped, I oz. of butter, 1 oz. of flour, } of a pint of milk, 1 egg, } a pint of anchovy sauce No. 288, salt, pepper. Method.--Mince the ham or bacon, and the shallot or onion, and fry in the butter for a few minutes ; stir in the flour, add the milk, and boil gently for 5 minutes. Mix in the egg, and fish finely flaked, season to taste, spread on a plate, and put aside. When cold, form into small balls, poach in boiling fish stock or water for 5 or 6 minutes, and serve with a little sauce poured over, and the remainder in a sauce-boat. Tlme.-Altogether about 2 hours. I582 HOUSEHOLD MANAGEMENT 3791.-r-*FLATHEAD, BAKED. Ingredients.—r flathead, forcemeat Nos. 394 or 396, dripping, anchovy Sauce No. 289,, or piquant sauce N0. 265. Maillot—Empty, wash, and dry the fish, make the iorcemeat aS directed, press it lightly into the opening made in cleaning the fish, which secure by means of string or cotton and a needle, Bake gently from 35 to 45 minutes, basting frequently with hot dripping, and when done, remove the string. Serve the sauce separately. The fish may be trussed in the form of the letter S, and the appearance further improved by a coating of egg and lightly browned breadcrumbs applied before baking. “ma—Altogether about 1 hour. 3792.—GRAMMA PIE QR TART, Ingredient-ea lbs. oi grammas, i a lb. 0! sugar, 1» of a lb. of currants. I dessertspoonful oi lemon juice, short crust No. 1668. Method.-Remove the peel and seeds, cut the fruit into small pieces, place in a stewpan with 3 or 4 tablespoonfuls of cold water and the lemon juice. Cook gently until soft, add the currants and sugar, and turn the whole into a pie-dish. Cover with paste, bake in a moderately hot oven, and serve either hot or cold. Custard or junket will be found an agreeable addition. Tlmo.—About 2 hours. Average Cost, about Is. 3793-r—GRANADILLA CREAM. Ingredients—r granadilla, 1} a pint of cream, 2 ozs. of gelatine. I tablespoonful of caster sugar, 1 teaspoonful of lernon juice (about). Mallet—Extract; the juice and pulp from the granadilla, and to it add the sugar and lemon juice, let the whole remain covered in a basin for about 40 minutes, then pass through a fine sieve. Whip the cream stifily, and stir it lightly into the fruit pulp. Dissolve the gelatine in a little hot water, strain, and stir it into the preparation, Turn late a mould, and keep on ice or in a cool place until firm. Timon—About 3 hours. Average Cost, 1s. 3d, 3794.-——GREEN FIG JAM. Ingredients.-m'l‘o 2 lbs. of figs allow 3'} lbs. of sugar, Q a pint of water, the juice of 1 lemma Remote-Boil. the water, sugar, and lemon juice together for 10 minutes, then. wipe and. slice the fruit, and add it to the syrup. Boil gently for about 1 hour, or until a. little of the syrup poured on to a cold plate quickly jellies. Turn into pots, cover quickly, and store in a dry place. Tlmo.—To boil the jam, about I hour. Average Cost, 4d. to 5d. per lb. TYPICAL AUSTRALIAN DISHES r583 3795.—GUAVA JELLY. Ingredients-35 quarts of red guavas, the juice of 1 or 2 lemons, loaf sugar. Method.—-Slice the fruit, cover with cold water, and simmer gently for 2 hours, then strain through a jelly bag or fine sieve. Measure the syrup when cold, and to each pint allow 12 ozs. of sugar and I tablespoonful of lemon juice. Return to the preserving pan, boil gently for about 1} hours, or until a little of the syrup poured on to a cold plate jellies quickly. Turn into pots, cover quickly, and store in a dry place. 3796.—KANGAROO TAIL, CURRIED. lngredlents.—1 tail, 2 ozs. of butter, I tablespoonful of flour, 1 table- spoonful of curry-powder 2 onions sliced, 1 sour apple cut into dice, I dessertspoonful of lemon-juice, } of a pint of stock, salt. Method.—Wash, blanch and dry the tail thoroughly, and divide it at the joints. Fry the tail lightly in hot butter, take it up, put in the sliced onions, and try them for 3 or 4 minutes without browning. Sprinkle in the flour and curry-powder, and cook gently for at least 20 minutes, stirring frequently. Add the stock, apple, salt. to taste, bring to the boil, stirring meanwhile, and replace the tail in the stew- Pan. Cover closely, and cook gently until tender, then add the lemon- iuice and mere seasoning if necessary. Arrange the piazes of tail on a hot dish, strain the sauce over, and serve with boiled rice. 3797.—-KANGAROO TAIL, FRICASSEE OF. Ingredients.--1 tail, 2 ozs. of butter, I 02. of flour, 1 onion sliced, I carrot sliced, } a small turnip sliced, 2 0r 3 Sprigs of parsley, 1 bay- leaf, 2 cloves, 1 blade of mace, 1 dessertspoonful of lemon-juice, salt and pepper, stock or water. Method.—Divide the tail at each joint, cover with cold water, bring to the boil, then drain and dry well. Fry the joints lightly in hot butter, then take them up and stir in the flour. Fry until well browned, add the steel: and stir until it boils, then put back the tail, and add the vegetables, herbs and spices. Season to taste, cover closely, and simmer gently until tender. Arrange the pieces of tail neatly on a hot dish, strain the sauce over, and serve. 'l‘lme.---3 hours. 3798.——KANGAROO TAIL SOUP. Ingredients—1 tail, 2 lb. of gravy beef, 4 ozs. of butter, t} ozs. of flour, 3 quarts of water, I carrot, 1 onion, 2 or 3 sprigs of parsley, i bay. leaf, salt and pepper. r584 HOUSEHOLD MANAGEMENT Method.--Prepare and slice the vegetables, wash the tail and divide it at the joints. Heat the butter in a stewpan, fry the tail until well browned, then remove it and fry the meat, previously cut into rather thin slices. Strain off the butter and put it aside until required. Replace the tail in the stewpan, add the water and -} a teaspoonful of salt, and bring to the boil. Skim well, put in the prepared vegetables, parsley, bay-leaf, and a good seasoning of pepper, cover closely, and simmer gently for 4 hours, skimming when necessary. Strain; if con- venient let the liquor stand until quite cold and remove every particle of fat from the surface. Re-heat the butter used for frying, adding more if necessary, stir in the flour, and cook for 3 or 4 minutes. Add the stock, bring to the boil, put in a few pieces of the tail, season to taste, make thoroughly hot, and serve. 3799.——LOQUAT I ELLY. Maybe made as directed for Guava jelly (No. 3795) but a little less sugar should be used. Time—Altogether 5 or 6 hours. Average Cost, 9d. per pint. 38oo.-~L0QUAT PIE OR TART. Ingredients.--r quart of loquats, r tablespoonful of lemon juice. 3 ozs. of loaf sugar, } a pint of cold water, short crust No. 1668. Method.—Wash and halve the fruit, remove the stones, and place them in a stewpan with the sugar, water, and lemon juice. Simmer gently for 10 minutes, then strain, replace the liquor in a stewpan. add the fruit, and cook gently until tender. Turn the whole into a pie-dish, cover with paste, bake in a moderately hot oven, and serve either hot or cold. Time.--About 2 hours. Average Cost, about rs. 38OI.——MELBOURNE PAN CAKES. Ingredients—2 breakfastcupfuls of flour, 2 breakfastcupfuls of sour milk, 2 breakfastcupfuls of ripe fruit mashed and sweetened, 2 ozs. of butter melted, 2 eggs, 1 good teaspoonful of carbonate of soda. sugar, lard, } a level teaspoonful of salt. Method.—Mix the flour, milk, eggs, and salt into a smooth batter. and let stand for 1} hours. Then add the melted butter and the carbonate of soda previously dissolved in a little hot water. Fry the pancakes in hot lard, pile them one above another with a thick layer of fruit between them. Sprinkle with sugar, and serve. Time—Altogether about 2} hQiil'S. Average Cost, led, to rs, TYPICAL AUSTRALIAN DISHES I58 5 3802.—--PARROT PIE. Ingredients.--r dozen paraqueets (a small, long-tailed tropical parrot), 6 thin slices of lean beef, 4 rashers of bacon, 3 hard-boiled eggs, i a tea- Spoonful of finely-chopped parsley, {- of a teaspoonful of finely-grated lemon-peel, salt and pepper, pufi-paste N o. 1665, flour. Method.-—Prepare the birds, and truss them like a quail or any other small bird. Line a pie-dish with the beef, over it place 6 of the para- queets, intersperse slices of egg, parsley and lemon-rind, dredge lightly with flour, and season with salt and pepper. Cover with the bacon cut into strips, lay the rest of the birds on the top, intersperse slices of egg, Season with salt and pepper, and sprinkle with parsley and lemon-rind as before. Three-quarters fill the dish with cold water, cover with puff-paste, and bake in a quick oven. Tuna—2} hours. Cost, uncertain. 3803.—-—PAW PAW, GREEN, TO BOIL. Ingredients.—-Green paw paw, salt, white sauce or melted butter (see Nos. 223 and 202). Method.—-Boil gently in salt and water until soft, and serve covered with sauce. 3804.—PEACH AND PINEAPPLE MARMALADE. lngredlents.--7 lbs. of peaches, 1 large ripe pine, 3 lemons, 6 lbs. of sugar. Method—Pare and slice the pine, peel and stone the peaches, crack half the stones and remove the kernels. Put the peaches and pine into a preserving-pan with just a little water to protect the bottom layer, heat slowly to simmering boil, and afterwards cook gently for about i an hour. Add the sugar gradually, so as not to reduce the temperature below simmering point, the strained juice of the lemons and the kernels, and boil gently for 20 minutes, skimming when neces~ Sary. Pour into earthenware or glass jars, cover closely, and store in a cool dry place. 3805.--PUMPKIN PIE. lngredlents.-—} a pint of pumpkin pulp, } of a pint of milk. 2 eggs, 2 ozs. of sugar, mace or nutmeg, short crust N0. 1667, or 1668. Method.—Take a ripe pumpkin, pare off the skin, halve it, remove the seeds, and cut it into thick slices. Put it into a lined stewpan 0r earthenware jar with a small quantity of water, and stew gently until tender. Pass through a fine sieve, measure the pulp, add the sugar, yolks of eggs, milk, and a little mace 0r nutmeg, and lastly the whites of eggs previously whisked to a stifi froth. Have a pie-dish ready lined round the edges with paste, put in the preparation, cover with paste, and bake in a quick even. Serve either hot er cold. r 586 HOUSEHOLD MANAGEMENT 3806.—-PUMPKIN PIE. (Another Method.) Ingredients.-r ripe pumpkin, 2 tablespoonfuls of sugar, } a teaspoon- ful of powdered allspice, short paste No. 1667, or 1668. Method.-—Pare the pumpkin, halve it, remove the seeds, and slice it thinly. Put it into a pie-dish, sprinkling each layer with sugar and a. little allspice, cover with paste, and bake in a brisk oven. Serve with thick cream and sugar. 38o7.--SCHNAPPER, BAKED. lngredlents.—f schnapper, I tablespoonful of chopped mushroom. r teaspoonful of finely chopped parsley, 1 saltspoonful of finely chopped onion, browned crumbs, butter, salt, pepper, lemon juice. Method.—Wash, dry, and fillet the fish f place the fillets on a well- greased baking dish or tin, and sprinkle them with lemon juice. Mix the mushroom, parsley, and onion together, season liberally, and spread the mixture on the fish. Cover rather thickly with browned breadcrumbs, add a few bits of butter, and bake in a moderately hot oven from 20 to 30 minutes. The fish should be served on the dish on which it was baked. Times—To bake, from 20 to 30 minutes. 38o8.—SCHNAPPER, WITH TOMATO SAUCE. Ingrodients.--r schnapper, 1} lbs. of tomatoes, 11» ozs. of butter, I} 028. of flour, sugar, salt, pepper. Method.---Wash and dry the fish, bake it gently for about i an hour. and then remove the skin and fins. Meanwhile, pass the tomatoes through a fine sieve. Heat the butter in a stewpan, stir in the flour, add the tomato pulp, cook gently for 10 to I 5 minutes, season liberally with salt and pepper, and add sugar to taste. Transfer the fish to a hot dish, pour the sauce over, and serve. Tlme.-—About 45 minutes. 3809.—SOUR SOP, T0 BOIL. lngredlents.—Unripe sour sop, salt, white sauce or melted butter (see Nos. 223 and 202). Methorb—Boil very gently in salted water until tender, and serve with the sauce poured over. 3810.--WALLABY, ROASTED. lngredients.--1 wallaby, veal forcemeat No. 396, milk, butter. Method.—In winter the animal may hang for some days, as a hare, which it resembles, but in summer it must, like all other flesh, be TYPICAL AUSTRALIAN DISHES 1587 cooked very soon after it is killed. Cut ofi the hind legs at the first joints, and after skinning and paunching, let it lie in water for a little while to draw out the blood. Make a good veal forcemeat, and after well washing the inside of the wallaby, stuff it, and sew it up. Truss as a hare, and roast before a bright, clear fire, from I} to 1} hours, according to size. It must be kept some distance from the fire when first put down, or the outside will be too dry before the inside is done. Baste well, first with milk and then with butter, and when nearly done dredge with flour and baste again with butter till nicely browned, Tlme.—2 hours. 38II.-——WATER MELON, PRESERVED. Ingredients.—r water melon, I lb. of loaf sugar, i» a pint‘ of water, lemon-juice, ginger, vine leaves. Method.-Pam and halve the melon, remove the soft part, and cut the outer part into small but rather thick slices. Place them in a preserving-pan between layers of vine leaves, barely cover with cold Water, and cook, keeping the preparation just below simmering point, until half cooked. Drain, cover with cold water and let it remain thus for 3 hours, changing the water twice. Boil the sugar and I} a pint of water to a syrup (more may be required for a large melon,hut the quantity should be increased without altering the proportions), place the slices of melon carefully in it, and simmer gently for 15 minutes. Drain the melon from, the syrup, spread it on a dish in the sun for 3 hours, then repeat the process. The process is repeated for the third time after another interval of 3 hours, but before putting the melon into the syrup for the last time it should be flavoured to taste With ground ginger and lemon-juice, and boiled for a few minutes. Lift the slices of melon carefully into pots, pour the syrup over, cover closely, and store in a dry cool place, Tlme.—About 12 hours. SOUTH AFRICAN COOKERY CHAPTER LVII The food supply of South Africa varies considerably, according to locality. Corn, wines and‘ fruit are cultivated in the neighbourhood of the Cape ; up country the settlements are grazing farms. Much of the country is eminently suited for the cultivation of cereals, yield- ing two annual crops and producing some of the finest wheat in the world. Meat Supply.—The supply of meat is plentiful. The Cape sheep is a peculiar breed, with a broad flat tail composed almost entirely of fat, which when melted often yields 5 or 6 lbs. This fat supplies the Cape housekeeper with a very good substitute for lard and frying oil. It also makes an excellent Savoury, when melted and spread on toast like marrow. “ Biltong ” is the provender of the Boers on the Veldt, and the most sustaining form of dried meat ever invented. The beef, or venison, is cut from the hind leg of the animal, from the thigh-bone down to the knee joint. After being salted and saltpetred, and pressed, it is dried in the sun, and may afterwards be kept for any length of time ; for eating it is shredded with a pocket knife. Game and Poultry.—Quails and many other birds are plentiful in South Africa, but partridges and pheasants are confined to the more northern regions. Deer are numerous, and are highly valued as food. The South African method of cooking venison in a baking pot, which no doubt was introduced by the old Dutch settlers, has much to recom- mend it. Fowls, ducks, turkeys, pigeons and hares are all abundant. Fish.--The supply of fish is abundant in some parts and scarce in others. In addition to sole, turbot, salmon, mackerel, haddock and other fish known to us, there are varieties peculiar to the country; of these, the “ silver fish ” resembles whitebait, although larger, and is cooked in the same way. Cape Harders are almost identical with our herrings, while the Cape Creef may be described as crawfish. The Zulus look upon fish as a species of snake, and consequently impure, and unfitted for human food. Many South African colonists consider the iguana—a large kind of amphibious lizard—a very welcome addition to the bill of fare, and say that the flesh of this reptile is anything but unpalatable. 1688 TYPICAL SOUTH AFRICAN DISHES 1589 Fruit and Vegetables.—There is an abundance of fruit, while some vegetables are plentiful, others are very scarce. In addition to the varieties of fruit common in England, there are loquat, tamarinds, guava, medlar, quince and the Cape gooseberry. Cooking in South Atrlea.--The instinct of good feeding is inherent in the Boer character, and the better-class Boer housewives are capital cooks. They are very fond of sweetmeats in every shape and form, and are exceedingly clever in making home-made preserves. “ Mebos ” is a very common and universally appreciated preparation of dried and salted apricots, while “ honing kock ” and “ koe-sisters " are typical old Dutch sweetmeats. “ Bobotee,” “ Sasatees or Kubobs," and “ Gesmoorde Noender ” all owe their origin to the same source, and should, as well as many other recipes not named, prove most useful. Typical South African Dishes 3812.-—-ALMOND CAKE. (An old Dutch Recipe.) Ingredients.—-t lb. of Jordan or Valencia almonds, 1 oz. of bitter almonds, 1 lb. of castor sugar, 12 eggs, 4 heaped tablespoonfuls of pounded cracknel biscuits, rosewater. Method.--Blanch and pound the almonds, adding from time to time a little rosewater to prevent them oiling. Beat the sugar and yolks of eggs together until smooth and light. Whisk the whites of eggs, add them alternately with spoonfuls of the prepared almonds to the yolks and sugar, stir in the powdered biscuits, and beat lightly until well mixed. Turn into a well-buttered cake tin, and bake gently from I} to 1} hours. Tlme.--To bake, from I} to 11- hours. Average Cost, 2s. 6d. to 35. 6d. Sutllelent for 1 large cake. Seasouable at any time. 3813.—BOBOTEE. (A Favourite Dish.) Ingredients.—2 lbs. of meat finely chopped, 1 thick slice of bread, 2 medium—sized onions sliced, 2 eggs, 2 tablespoonfuls of curry powder, I dessertspoonful of sugar, 1 tablespoonful of lemon juice or two table- spoonfuls of vinegar, 1 oz. of butter or fat, i a pint of milk, 8 almonds finely chopped, salt. Method.--Soak the bread in the milk, drain away all that remains unabsorbed, and beat out the lumps with a fork. Fry the onion in the butter or fat, add the curry powder, § a teaspoonful of salt, the sugar, almonds, lemon juice, meat, bread and 1 egg. Mix well and turn the whole into a buttered pie-dish or into little cups. Beat the remaining egg, add the milk strained ofi the bread (not less than a I 590 HOUSEHOLD MANAGEMENT good 1 of a pint), add a. little salt and pepper, and pour over the mix- ture. Bake gently until the custard is set. When possible, juice ob- tained by soaking tamarinds in water should replace the lemon juice- Tlme.-15 minutes when using cooked meat, otherwise about 40 minutes. Average Cost, 2s. 6d. to as. rod. Sufficient for 6 or 8 persona. Seasonsble at any time. 3814.--BREDEE. (A Meat Stew.) lngredients.--2 lbs. of neck of mutton, 2 lbs. of tomatoes sliced, é medium—Sized onions cut into dice, a small piece of red chilli finely shredded, sugar, salt and pepper to taste, i} ozs. of butter or fat. Method.-—Cut the meat into small pieces, discarding any superfluous fat. Heat the butter or fat, fry the onions until lightly browned, ‘put in the meat, fry quickly for a few minutes, turning repeatedly. Add the tomatoes, chilli, salt and pepper to taste, barely cover with water, cover closely, and cook gently for 2 hours. Before serving add a little sugar. 6d. to *2s. 9d. Sufficient Tlme.-—About 2} hours. Average Cost, for 4 or 5 persons, Seasonable at any time. 3815.-—BROOD KHUTIES (BREAD DUMPLINGS). (An old-fashioned Dutch Recipe.) Ingredients—3 thick slices of white bread, 1 pint of broth (about), t tablespoonful of butter, r teaspoonful of finely chopped parsley, } of a nutmeg grated, salt and pepper to taste, flour. Method.——Soak the bread in the broth, squeeze it dry, and beat out the lumps with a fork. Heat the butter, put in the bread, mix well over the fire and season to taste. When cool, stir in the eggs, add the parsley and nutmeg, mix well and form into small balls. Roll lightly in flour, boil them in stock or broth for 2 minutes, and serve at once. Tlme.—-To cook, about 2 minutes. Average Cost, 5d. to 6d. Sufficient for 5 or 6 persons. Seasonable at any time, 3816.—CAPE GOOSEBERRY JAM. Ingredients.-6 lbs. of gooseberries, 4} lbs. of preserving sugar. 1 pint of cold water. Method.—Prick the berries with a darning needle, place them in alternate layers with the sugar in a preserving pan, add the water. and boil gently until a little of the syrup quickly jellies when poured on to a cold plate. Turn into pots, cover at once. and store in a dry place. Tlme.--From I} to 2 hours. Average Cost, uncertain. Sumclent for 6 or 7 lbs. of jam. Seasonable when the gooseberries are ready. TYPICAL SOUTH AFRICAN DISHES r591 38!7.-—~CHEESE PUDDING. (An old Dutch Recipe.) Ingredients.—§ a lb. of grated cheese, Q an 02. of butter oiled, 1 of a pint of cream or milk, 1 teaspoonful of made mustard, Salt, cayenne Pepper. 1 egg- ltlethodw-sBeat the egg, add to it the mustard, cream or milk, butter, Cheese, and a liberal seasoning of salt and cayenne, and mix well. Turn into a buttered dish, and bake gently from 20 to 25 minutes. Tlme.-To bake, from 20 to 2 5 minutes. Average Cost, ‘to is. Sumcleut for 4 or 5 persons. Seasonable at any time. 38r8.—CHICKEN MOULD. (A South African Lun- cheon Dish.) Ingredients—I 1b. of cooked chicken, 4 ozs. of ham or loan bacon, 2 ozs. of butter, 1- of a pint of cream, 3 eggs, nutmeg, cayenne, salt, { of a pint of Béchamel, oyster or other suitable sauce (see Sauces). Method.-~+Melt the-butter, beat the eggs until light, and mix the two together. Chop the chicken and ham finely, pound them well, adding a little of the mixed egg and butter to moisten. When smooth add the cream stiflly whipped, the remainder of the egg mixture, and season to taste. Turn into a well-buttered mould or basin, steam gently from 30 to 35 minutes, and serve with a little sauce poured round and the remainder in a sauceboat. Tlms.-To cook, from 30 to 3 5 minutes. Average Cost, 5s. 6d. to 6s. Sufilelent for 5 or 6 persons. Seasonable at any time. 3819.—DELICIOSA CAKES. Ingredients.--4 ozs. of Jordan or Valencia almonds, 8 ozs. of castor sugar, 3 stale Id. sponge cakes, the white of 3 eggs, 5 of a teaspoonful of finely-grated orange rind, } of a teaspoonful of powdered cinnamon, whipped cream, jam. Method.-—Pound or finely chop the almonds, and pass the sponge- cakes through a fine sieve. Mix the two together, add the orange find and cinnamon, and stir in the whites of egg. Bake in well-buttered small patty pans for about I 5 minutes, turn out, and when cold garnish with a small pyramid oi cream with a little jam or preserved fruit in the centre of it. Tlme.—-To bake, from lo to 15 minutes. Average Cost, Is., in addition to cream and jam. Sufficient for 10 or 12 cakes. Seasonable at any time. 3820.—+DUTCH KABOBS (SASATIES) Ingredients.—-r small leg of mutton, 2 ozs. oi butter, 2 ozs. of curry powder, 3 onions cut into dice, 1 tablespoonful of sugar, } a pint of milk, l of a pint of vinegar (or the juice of 3 lemons), 6 lemon or orange leaves coarsely chopped. I592 HOUSEHOLD MANAGEMENT Method.-Cut the meat into slices about i an inch thick, place them in an earthenware vessel, add the sugar, milk,vinegar or lemon juice, and the lemon or orange leaves. Fry the onions in the butter, sprinkle on the curry powder, and add the whole to the contents of the other vessel. Stir in a liberal seasoning of salt, leave it for at least 12 hours, and when wanted, place fat and lean pieces alternately on skewers, sprinkle with salt, and grill over the fire. The liquor in which the meat soaked should be strained, heated and served as gravy. Time.-—To grill the meat, about 20 minutes. Average Cost, rod., exclusive of the meat. Suflicient for 12 persons. Seasonable at any time. 382r.—DUTCH KOCKIES. (An old Recipe for Tea Cakes.) lngredients.--—2 lbs. of fine flour, 1} lbs. of good brown sugar, } a lb. of butter, } of a lb. of sheep-tail fat, } a lb. of almonds pounded, 2 eggs, 2 teaspoonfuls of carbonate of soda, 2 teaspoonfuls of ground cloves, 2 teaspoonfuls of ground cinnamon, } of a pint of claret. Method.--Rub the butter and fat into the flour, add the sugar, almonds and spices. Dissolve the soda in a little warm water. Beat the eggs, add the dissolved soda and wine to them, mix with the flour and knead well. Roll out thinly, stamp into small rounds, and bake gently until crisp. The old Dutch people put a small piece of citron preserve in the centre of each cake. Tlme.—To bake the cakes, about 20 minutes. Average Cost, 3s. to 3s. 6d. Sufficient for 3 cakes. Seasonable at any time. 3822.—-DUTCH WAFERS, OR WAFELS. Ingredients.—} a lb. of flour, } of a lb. of sugar, 2 ozs. of butter, 4 eggs, 2 level teaspoonfuls of ground cinnamon, 1- of a pint of wine. Method.--Beat the butter and sugar together until creamy, beat the eggs in separately, adding a tablespoonful of flour between each one, and, lastly, stir in the cinnamon and wine. Cook over the fire in well- greased waflie irons, and serve dredged with cinnamon and fine sugar. Time.--To cook the. wafers or wafiies, about 8 minutes. Average Cost, rs. to 1s. 3d. Sufficient for 1 lb. of wafers. Seasonable at any time. 3823.-FISH MOULD. (An old Dutch Recipe.) lngredients.-—} a lb. of cooked fish coarsely-chopped, I good tea- cupful of breadcrumbs, 2 ozs. of butter melted, 2 eggs, 1 teaspoonful of anchovy essence, cayenne, pepper, salt, white sauce, oyster, or other fish sauce. TYPICAL SOUTH AFRICAN DISHES 1593 Method.—Mix the fish, breadcrumbs, and a good seasoning of pepper, cayenne, and salt well together, and moisten with the eggs, butter, and anchovy essence. When well mixed, turn into a buttered mould; steam gently for about 11» hours, and serve with a little sauce poured round and the remainder in a sauceboat. Tlme.-—To cook, about 1} hours. Average Cost, 10d., exclusive of the sauce. Sufficient for 3 or 4 persons. Seasonable at any time. 3824.--FISH erw. Ingredients—A large sole, or any nice Cape fish, f oz. of butter, 1 oz. of flour, r medium-sized onion sliced, 2 tablespoonfuls of ketchup, I small blade of mace, 2 cloves, salt, pepper, stock, egg and bread- crumbs, fat for frying. Method.--Fillet the fish, trim neatly, chop the trimmings finely, and put them aside. Coat the fillets with egg and breadcrumbs, fry them until nicely browned, also fry the sliced onion, which should preferably be done in a separate frying—pan with very little fat. Place both fish and onion in a cooking vessel with a closely-fitting lid, barely cover with stock, add the ketchup, mace, cloves, and a good seasoning of salt and pepper, cover closely and cook gently for an hour. Knead the butter and flour smoothly together and add it to the contents of the stewpan } an hour before serving. Season the chopped trimmings of the fish, moisten them with beaten egg, fry them lightly, and serve as a garnish to the fish. Times—1} hours. Average Cost, 25. 6d. to 3s. Seasonable at any time. 3825.—GESMOORDE HOENDER. (Stewed Fowl.) Ingredients.—I young fowl, 2 large white onions sliced, I green chilli shredded, 2 ozs. of butter, nutmeg, salt, pepper. Method.—Divide the fowl into neat joints, fry them lightly in the butter, remove and keep them hot. Fry the onion until lightly browned, replace the fowl, add rather more than i of a pint of water, a good pinch of nutmeg and salt and pepper to taste. Simmer gently for one hour, and a few minutes before serving stir in the chilli. Time.-Ab0ut 11} hours. Average Cost, 3s. 6d. to 4s. Sufficient for 4 or 5 persons. Seasonable at any time. 3826.—-GRAPE JAM. lngredlents.—6 lbs. of grapes, 2 lbs. of cooking apples pared and sliced, 3 lbs. of preserving sugar, 2 pints of water. Method.--Remove the grapes from the stalks, and prick them with a darning needle. Boil the sugar and water to a syrup (see page 1125), and put in the grapes and apples, and boil gently until Sufficient for 3 persons. 1594 HOUSEHOLD MANAGEMENT a little of the syrup quickly jellies when poured on to a cold plate. Turn into pots, cover quickly. and store in a dry place. Timers-About 2 hours. Average Cost. 3s. Sufllcient for 8 lbs. of jam. Seasonable when grapes are nearly ripe. 3827.—rGREEN TOMATO PRESERVE. Ingredients.-—6 lbs. 0i green tomatoes. 8 lbs. of preserving sugar, 4 lemons, 2} doz. peach leaves, 3 pieces of ginger, 3 tablespoonfuls of brandy. Method.—Cover the tomatoes with water, put in the peach leaves, and boil very gently until the tomatoes are quite soft, but unbroken. Drain the water into another pan, add to it the sugar, and boil to a syrup (see page flag). Strain, when cold replace in the pan, put in the thinly-pared lemon rind and ginger tied together in muslin, the lemon juice, and the tomatoes. Boil gently until a little of the syrup jellies quickly when poured on to a cold plate, then stir in “the brandyl Turn into pot, cover at once, and store in a dry place. Tlme.--Altogether, 6 or 7 hours. Average Cost, 65. Bumelent for 1% lbs. of jam. Seasonable when tomatoes are green. 3828.--H0NEYCOMB CREAM. Ingredients.---r quart of milk, 1 oz, of caster sugar, Q an oz. of gels) tine. 3 eggs. vanilla to taste. Methods—Dissolve the gelatine in a little hot water. Beat the yolks of the eggs until light, and whisk the whites to a stifi froth. Boil the milk. Stir in the sugar, add the yolks of eggs and dissolved gelatine, and boil up. Stir in the whites of eggs as lightly as possible, add vanilla to taste, and turn into a mould previously rinsed with cold water, Turn but when firm, and serve with boiled custard or com- péte of fruit. Tlme.—About 20 minutes. Average Cost, 8d.. or 9d. Sumclem for 3 large mould. Seasonable at any time. 3829.—-HONING KOCK (HONEY CAKE). Ingredients.--3 lbs. of flour, 1 1b. of sugar, 1} pints oi honey. 3 tear spooniuls of ground cinnamon, 1 teaspoonful of ground cloves, 5 a wineglassful of brandy, I oz. of potash (bare weight), I teaspoonful of carbonate of soda. Method.—Boil the honey and sugar together, stir in the cinnamon, cloves and potash, remove from the fire and add the brandy. ,Mix the flour and soda together in a basin, add the contents of the stewpan, and knead well. Roll out thinly, put into buttered tins, and bake in a slow oven for one hour. Cut into squares and keep in an air-tight tin. Candied citron peel, shredded. will be found an improvement. Timer-{1‘0 bake, about 1 hour. Average 00st, 39. Sumclent for about 3 cakes. Seasonable at. any time. TYPICAL SOUTH AFRICAN DISHES 1595 383o.--KOESISTERS. (An old Recipe for a Dutch Sweetmeat.) lngredlents.—3 breakfastcupfuls of flour, 1 breakfastcupful of moist brown sugar, } a breakfastcupful of oiled butter or fat, I good table- spoonful of yeast, 2 level teaspoonfuls of ground cinnamon, 1 level teaspoonful of mixed spices, 4 eggs, frying fat. For the syrup : 3 breakfastcupfuls of white sugar, 1 teaspoonful of cinnamon, 2 breakfastcupfuls of water. Method.—Mix all the materials together, knead well, let the dough remain in a warm place for about } an hour, then roll it out to about i of an inch in thickness. Cut into 1} inch squares, and cook them in hot fat until crisp and nicely brown. Meanwhile boil the sugar, cinnamon, and water together (see page 112 5 ), and dip the cakes into this prepared syrup. May be kept for months. Tlme.—About 2 hours. Average Cost, 18. to rs. 3d. Sufllclent for 2 to 2} lbs. of cakes. Seasonable at any time. 38 31 .—MACARONI PIE. Ingredients.—} of a lb. of macaroni, } of a lb. of grated cheese, 1 oz. of butter, 1 teaspoonful of made mustard, salt, pepper, paste Nos. 16 52 or 1666, Q- pint of milk. MOShOdH't-BI'CAk the macaroni into short lengths, throw them into rapidly-boiling salted water, cook until tender, and drain well. Re- place in the stewpan, stir in the cheese, milk, butter and a good seasoning of salt and pepper. Turn the preparation into a pie-dish lined with paste, bake in a moderate oven for about 20 minutes, and serve hot. Tlme.—~About ! hour. Average 00st, 5d. to 6d., exclusive of the paste. Sumclent for 2 or 3 persons. Seasonable at any time. 3832.-—MUTTON CHOPS IN BATTER. (A Colonial Recipe.) Ingredients.—-6 or 8 small moderately-thin slices cut from a well-hung leg or loin of mutton, I egg, 3 tablespoonfuls of flour, } a pint of milk, salt, pepper, nutmeg, frying fat. Method.--Mix the egg, flour and milk to a smooth batter, and add a good seasoning oi salt and pepper. Sprinkle each slice of meat with Salt, pepper, and a little nutmeg, dip them into the batter, and fry gently in hot fat until crisp and nicely browned. Batter may also be made of the above quantities of flour and milk with the addition of about i a teaspoonful of carbonate of soda, the egg of eourse being omitted. A tablespoonful of oiled butter, fat, or salad oil will greatly improve the batter. Tlme.--To fry the chops, from ID to t 5 minutes. Average Cost, 23. Sumclent for 3 or 4 persons. Seasonable at any time. I596 HOUSEHOLD MANAGEMENT 3833.—-OBLETJES OR OUBLIES. (An old Recipe for Oublies, Waffles or Wafers.) Ingredients.—I lb. of fine white flour, } a lb. of castor sugar, 6 ozs. of butter, 2 eggs, r teaspoonful of ground cinnamon, 1 of a pint of wine, salt. Method.—-Beat the butter and sugar to a cream, add and beat in the yolks of eggs and the wine, and stir in as lightly as possible the stifliy- whisked whites of the eggs. Pass the flour, cinnamon, and a pinch of salt through a fine sieve, and add lightly to the other ingredients. Put about I tablespoonful of the batter into the oublié or wafer pan, over the surface of which it should spread easily, otherwise the batter must be thinned by adding more wine; cook quickly over the fire, remove, and roll while hot. Time.--To cook each oublié, about 2 minutes. Average Cost, rs. 9d. to 2s. Sumeient for about 2 lbs. Seasonable at any time. 3834.—PEACH PICKLE. Ingredients.--2 lbs. of dried peaches, {- a lb. of brown sugar, } a 1b. of salt, 2 ozs. of curry powder, 6 large onions sliced, 6 chillies shredded, 6 large pieces of ginger, 1 tablespoonful of pepper, 1 tablespoonful of mustard seeds, I tablespoonful of coriander seeds, 3 quarts of vinegar, salad oil. Method.--Pour the vinegar over the peaches and let them soak for at least 12 hours. Fry the sliced onions in salad oil until well browned and drain well. Pound or crush the spices. Boil all together until the peaches are quite soft but unbroken, then turn into jars or pots, cover closely, and store for use. Time.—About 15 hours. Average Cost, 3s. 6d. to 4s. about 5 quarts. Seasonable at any time. Sufficient for 383 5.---PICKLED STEAK. Ingredients.—2 lbs. of steak, 2 onions sliced, 2 or 3 tablespoonfuls of tarragon vinegar, 1 tablespoonful of salad oil, 24 white peppercorns, 6 cloves, 1 teaspoonful of finely-chopped mixed parsley, thyme and marjoram. Method.—Place the steak in a deep dish, cover with slices of onions, add the rest of the ingredients, and let the steak remain in the marinade for about 12 hours. Drain and wipe well, and grill quickly over a clear fire. Strain the marinade into a stewpan, boil up, season to tastes put in the steak and let it cook very gently for about 20 minutes. Time.--To grill the steak, 7 or 8 minutes. Average Cost, 2s. 6d. t0 3s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time. TYPICAL SOUTH AFRICAN DISHES 1597 3836.-P0FFERT]ES. (Dutch Fritters.) Ingredients.--6 ozs. of flour, 4 ozs. of butter, 3 eggs, } a pint of milk or water, about 1} a lb. of lard. Method.--Boil the milk or water, then add the butter, stir the flour in gradually, and cook over the fire until it ceases to adhere to the stewpan or spoon. Turn on to a dish; when cool stir in the yolks of the eggs, beat stifily, and add lightly the whites of the eggs. Heat the lard, put in the dough a teaspoonful at a time, fry gently until nicely browned, turning frequently meanwhile. Dredge liberally with fine sugar and serve hot. Tlme.—To fry, about 15 minutes. Average Cost, 1s. to 1s. 3d. Sulli- elent for 8 or 9 persons. Seasonable at any time. 3837.—SAVOURY RISSOLES. (Frickadels.) (An old Dutch Recipe.) Ingredients.—1} a lb. of finely-chopped raw mutton, 2 tomatoes, 2 rather thick slices of stale bread, 1 very small onion finely chopped, 2 eggs, nutmeg, salt and pepper to taste, breadcrumbs, } of a pint of curry sauce (N0. 241), milk, fat for frying. Method.--Soak the bread in milk, squeeze and drain away all that remains unabsorbed, and beat out the lumps with a fork. Pass the tomatoes throu h a fine sieve. Mix the meat, bread, tomato pulp and onion together, add nutmeg, salt and pepper to taste, and stir in 1 egg. Shape into small round cakes, coat with egg and breadcrumbs, and fry in hot fat until nicely browned. Have the curry sauce ready, put in the rissoles, stew very gently for } an hour, and serve. Tlme.—About 1} hours. Average Cost, about 1s. 3d. Sulllclent for 3 0r 4 persons. Seasonable at any time. 3838.—-SAVOURY RISSOLES. (Frickadels.) (Another Method.) Ingredients—i a lb. of finely-chopped cooked mutton, 2 slices of bread, 1 small onion finely chopped, 2 eggs, breadcrumbs, salt, pepper, and nutmeg to taste, } a lb. of mushrooms, 2 ozs. of butter, 1 medium- sized onion sliced, {1 of a pint of brown sauce made from bones and trimmings of meat (see Sauces), milk, fat for frying. Method.—Soak the bread in milk, squeeze and drain, and then beat out the lumps. Mix the meat, bread and finely-chopped onion to- gether, season liberally, and stir in an egg. Form into small cakes, coat with egg and breadcrumbs, and fry in hot fat. Heat the butter, fry the sliced onion until lightly browned, put in the mushrooms, and when they have cooked gently for 20 minutes add the prepared brown r598 HOUSEHOLD MANAGEMENT sauce. Stir until boiling, put in the rissoles, let all Stew gently for about i an hour, and serve. Tlme.-~About 2 hours. Average Cost, 18. ed. to IS. ed. Bumclent for 4 or 5 persons. Seasonable at any time. 3839.-—SWARTZUIR. (An old Cape Recipe.) Ingredientl.--2 or 3 lbs. of neck of mutton, 1 onion, t breakfastcupful bi white flour, 2 ozs. of tamarinds, 1 pint of boiling Water, 6 cloves, I teaspoonful of brO'wn sugar, salt, pepper, 2 eggs. Method.—Remove the meat from the bones and cut it into rather small pieces. Place it in a stewpan with the onion and I pint of cold water. To the pint of boiling water add the tamarinds, ClOVeS, sugar, and a. good seasoning of salt and pepper. Cook the meat gently for r hour, and then strain a breakfastcupful of the liquor into another stewpan, and to this add salt and pepper and the cupful of flour. Stir over the fire until the dough is well cooked, and When cold work in the eggs and form into dumplings no larger than a walnut. To the meat add the tamarinds, water and spices, let it boil well, add the dumplings» and cook gently for 10 minutes longer. Tlme.—Ab0ut 2 hours. Average Cost, as. 6d. to 3s. 6d. Sumolenl for 5 or 6 persons. Seasonable at any time. INDIAN COOKERY CHAPTER LVIII General Observations on Cookery in India, and Recipes for Typical Indian Dishes Housekeeping in India is totally different from housekeeping here. 1“he mistress cannot undertake the personal supervision of her kitchen, which is not in the house or bungalow, but outside, and often some distance away. She will also soon learn (that is supposing she has been accustomed to English housekeeping) that it is impossible to treat Indian servants in the same manner as those on whom she has been accustomed to depend for daily service. Indian servants are good, many of them: but they cannot be trusted and will cheat if they have a chance, and it is absolutely necessary to look after the cook (Khansa-man), who will probably be the marketer. It is best to give him his orders overnight, that he may go early to the bazaar to buy. There is a tarifi of all articles sold at the bazaar, regulated by the bazaar master and cantonment magistrate ; therefore, having mastered the value of the various coins and a few words for everyday wants in the way of food, it should be dificult for your Khansa-man to exercise his proclivities for defrauding you. Drink is the greatest expense in housekeeping. The climate is a thirsty one, and the water is bad, and so filled with animalcula that it cannot be drunk with safety unless it is boiled and filtered. Then it is so flat and unpalatable that it is necessary to add something to make it more pleasant to the taste. One of the most refreshing drinks is lirne-juice and water, and iced tea is another very pleasant beverage. Bottled beer is a iavourite drink, but this, as well as draught beer, is expensive. Still, drinking is, after all, more of a habit than a necessity ; and those in India who wish to preserve their constitutions should drink as few “ pegs ” (as the brandies and sodas and other drinks are generally denominated) is possible, 1899 I600 HOUSEHOLD MANAGEMENT Food in India is not dear, and the fact of only having to provide for the family and not for any servants makes a very great difference in the trouble of housekeeping. Indian cooks are clever, and will turn out a good dinner with simple materials which an ordinary English cook would waste or convert into the plainest meal. Meat being eaten so soon after it is killed, even if for no other reason, is not good : the beef is coarse, sinewy, and tasteless, and the mutton decidedly inferior in quality. Fortunately Indian cooks are so clever in disguising the insipidity of both, otherwise meat would be very unpalatable. English ham is considered a delicacy : other pork is not eaten in India. Goat’s flesh is sometimes cooked, but it is anything but pleasant to English tastes. Poultry.—Chickens are plentiful and cheap,but inferior in quality to well-fed French and English birds. Notwithstanding this they play an important part in the Indian diet, and the native cooks are very skilful in preparing them for the table. Game and Poultry.—Generally speaking, India abounds with game. Deer of many species are to be found in different parts of the country. and most of them afford excellent venison. High up in the Himalayas the ibex (a wild goat) and the ovis ammon (a wild sheep) are to be found, but their flesh is rarely tasted, except by sportsmen, though sometimes seen in the hill summer stations. Wild boar are found in most parts of the peninsula. The bison is also shot, and affords beef. Bears in great variety are found in the hills, and hunters appreciate the hams and stewpans prepared in the Russian fashion. Hares and rabbits are also abundant in some parts of the country : the Himalayas afford pheasants, partridges are abundant in the plains, snipe are plentiful and well flavoured, while quails and teal are better in India than almost anywhere else. Swampy districts abound with water- fowl, including wild geese. Fish in the mountain streams are both plentiful and excellent in quality, but those found in the rivers of the plains are lightly esteemed. The murrel. which somewhat resembles the English pike or carp, pro- vides a palatable dish. The native cook generally fills them with stufing and either bakes or stews the fish over a slow fire. The sea affords an abundant supply ; the seer is not unlike the salmon, and is usually dressed in the same way. The pomplet resembles turbot or brill, the hilsa is almost identical with our mackerel, while the Calcutta becktie, in size and appearance, is similar to the cod. Vegetables.--Most parts of India are well provided with vegetables. Many European varieties are grown specially for the markets of big towns, and the hill stations are well supplied in this respect. Apart from these, there are many native varieties, such as the bringales or egg plants, maize, pumpkins, yams, sweet potatoes, and mollay which yields leaves that may be treated like our young greens or spinach. Yams and sweet potatoes may be baked, boiled or stewed, and served INDIAN COOKERY 1601 in that condition, or they may be converted into purées : the yam sliced also makes delicious sweet fritters. Horseradish is grown, but not abundantly, and very frequently the root of the moringa or drum- stick tree is scraped and used in its place. Fruit is well known to be plentiful in India, but many varieties cultivated there lack the fine flavour that characterizes the English fruit of the same class. Peaches are poor and not well flavoured, grapes are thick skinned and have a strong muscat flavour, plantains are insipid, and a taste for the turpentine flavour of the mango is not easily acquired, although most people who have lived long in India are fond of them. Amongst the best of the fruits indigenous to the country are bananas, dates, melons, and cocoanuts. English vege- tables, with proper care, grow well, and Indian cooks, properly in- structed, will cook them, as well as anything else, in the way we are accustomed to have them cooked at home. The culinary arts followed by the Hindus and Mohammedans of Asia differ considerably, for while meat is rigidly excluded from the diet of the former, the Mohammedan indulges in it freely. The Hindu delights in farinaceous foods such as cakes of wheat and other grain, rice variously dressed, also curries prepared from vegetables, ghee, oil, acid vegetables or fruit, the whole flavoured with spices ; and the piquancy is further heightened by the chutneys and pickles served with them. The principal dishes of the Mohammedan are curries, pilleaus, brianes, hashes, and cakes. A glance at the Oriental recipes for curries at once explains why those served in England differ so widely from the preparations in India. Some of the ingredients employed are unknown to us, all of them are used in a green state, and consequently impart a better flav0ur to the dish of which they form a part. Ghee, a substance largely used in making curries, differs from ordinary clarified butter, inasmuch as it is flavoured with ground cloves and green mint, cooked in the butter while it is being clarified. Cunies are bat when made in an earthen- ware vessel like the natives' “ chattie,” or the French casserole, and Stirred with a wooden spoon. When making a curry in a stewpan, great care must be taken that the metal is well tinned. In India curries are very generally served with thin wafer-like cakes, called Papodums, and thin strips of dried fish, known as Bombay Ducks. The pilleau is a purely Oriental dish, and may consist of meat, venison, poultry, or kid. Frequently the principal substance is stewed down, and the gravy containing the essence used to flavour the rice, the articles themselves seldom appearing in their original state. Some- times the inferior parts of the meat, or whatever is being used, is reduced to a strong gravy, and mixed with parboiled rice, and the prime parts either roasted, grilled, or boiled separately. When the rice has absorbed the gravy, the prepared meat is placed in the centre of it in a closed stewpan, and cooked very gently for a considerable 3F I602 HOUSEHOLD MANAGEMENT time. Rice not only forms part of the dish, but it is sometimes served as an accompaniment, being previously plainly beiled and mined with a little butter or ghee. Rice also enters into the composition of “ brianes," which are highly spiced and seasoned dishes, resembling a mixture of curry and pilleau. The meat, game, fish, etc., is lightly fried, then put into a stewpan With rice; stock, various seasoning and flavouring ingredients, covered closely) and cooked very gently until done: Except that the meat is thinly sliced, the Oriental hashJ bears not the least resemblance to the English production so named. The numerous spices, vegetables, and condiments which enter largely into their composition naturally produce a more palatable dish than a. hash that simply consists of slices of cold meat warmed in a thin, insipid liquid, which frequently represents an amateur cook’s idea of a brown sauce. As regards culinary apparatus, the native cook’s requirements are extremely simple. With the aid of a fireplace made of clay, a. few earthen dishes, and other utensils of a primitive description, he will produce ekcellent results. The following recipes will be more generally useful in India, where an the materials contained in them are easily obtained, As a matter of Convenience, the quantities are exPressed in the commercial weights of this country, but the appended table of equivalents will enable the reader to easily convert Avoirdupois into Indian lvveight-u- 1 seer ,, . .. .| - 2 lb. 1 chittack e a u e ,1 3 OZ. 2* tolahs 4 I I i 1 9 Q 02. l masher a . , 19 grains y i (or about } of a teaspoonful). Typical Indian Dishes 3840.L~LBRIANE MAHEE. Ingredients.--z lbs. 0i white fish, 1 lb. of rice, {- of 9. lb. of ghee, or butter. 2 ozs. of roasted chennah,0r other ground meal, a ozs. of green ginger. 1» ozs. oi coriander seeds, I oz. of snise, i» of a teaspoonful each of ground cloves, cardamoms, cinnamon, cumin seeds and safiron, J or 3 tablespoonfuls of gineg oil, 3 onions sliced, 5 of a pint of buttermilk, salt. Method—~th and clean the fish, cut it into pieces convenient fior serving, dry thoroughly; pour over it the gingly oil, and let it stand for } an hourl Wash 03 the oil, dry the fish well, rub it all over 'with the chcnnah and anise pounded or ground, allow it to stand is: a levv TYPICAL INDIAN DISHES J603 minutes, then wash it again. Now pour over it the buttermilk, add the cardamoms and cloves, a teaspoonful of salt, the iuioe oi the green ginger, and let it soak for 1 hours Fry the onions in a little hot ghee, add the ginger, coriander, cinnamon, cumin and saffron, put in the fish, and eovér with the ricel previously parboiled. Add a little ‘Of lthe buttermilk, pour over the whole the melted ghee, cover closely, and took as slowly as possible for about I hear, serve hot“ Timefi—ri hours. Sumelont tor 6 or 7 persons. Cost, Is, 9d. to 28. 3d. 384r.—BRIANE NOORMALE'IE.r IngredientsM—z lbs. roi lean mutton, 2; lbs. 0i rice. 1‘ Of a lb. of ghee or other tat, } of a lb. qt green chumah, dhall, 2 onions sliced, i an 0;. of green ginger, 1» of a teaspoonful each of coriander seeds, cinnamon, cloves, cardamoms, cumin seeds and saffron, } Of a pint, of geod gravy, til-It. Method—Slice the meat, sprinkle it liberally with salt and pounded ginger, let it remain, for about i an hour, then pour over it the gravy, Allow the meat to soak for 1 hour, turning it a 01' 3 times, and adding a little more gravy if necessary, then drain it well, and dip each Slice in flour seasoned with “salt” Heat a little ghee in a stewpan,, fry the onions until well browned, then add the meat, and iry it also. As soon as the meat, is lightly browned, sprinkle in the coriander seeds, Previously ground, pour in the gravy in which the meat was soaked, and cook gently until it has become evaporated or absorbedY Meanwhile, Parboil the rice, in water, then, drain it well, and stir in the safiron. As soon as the meat is sufficiently dry add the coriander, cinnamon, cloves, cardamoms and cumin seeds, all previously pounded or ground, mix well together, place the ripe 0 he top, oven, which Tspread the green chumah dhall, and pour‘upon ' {he ‘rernaim'ng ghee prettiously melted. Cover closely, and cook as slowly as possible for about 40 minutes, then serve. Time’s-2 hours, Sumelent for 6 persons. Cost, 2s. 3d. 3842.----BURLAS.+ This term is applied to a mixture of vegetables, fried, in ghee (frying fat or butter), A favourite mixture is cabbage and potato, known to us as “Coleanum.” 3843.—CALCUTTA BECTIE, TO COOK. This fish may be cooked according toT the. ,numerous recipes for dressing cod (see Nos. 428-447), a fish it somewhat resemb es. 3844.--CEYLON LOBSTER CURRY. Ingredientsm: large lobster, 1 large cucumber, I small cocoanut, 2 ozs. of butter, 3 ms of chopped onions, or shallots, 1 clove of garlic very finely chopped, 1 dessertspoonful of thinly-sliced green ginger, I604 HOUSEHOLD MANAGEMENT r dessertspoonful of rice flour, 1 teaspoonful of ground turmeric, r teaspoonful of salt, i a teaspoonful of sugar, 1} a teaspoonful of ground cloves, } a teaspoonful of ground cinnamon, } of a pint of fish stock, lemon-juice. Method.--Peel the cucumber, cut it lengthwise into quarters, across into pieces 2 inches long, and carefully remove the seeds. Have ready a saucepan of salted boiling water, put in the cucumber, cook gently until three-quarters done, then drain well. Break the cocoanut in half, saving the milk from the inside, and scrape or chop the white part of the nut finely. Pour } of a pint of boiling water over the cocoanut, let it stand for 20 minutes, then strain off the liquid, and put it aside. Cover the grated nut again with i» of a pint of boiling water, let it remain for at least § an hour, then strain through fine muslin 2 or 3 times, squeezing the nut well each time. Fry the onions and garlic lightly in hot butter, add the rice flour, turmeric, cinnamon, Cloves, sugar and salt, stir and cook very slowly for I 5 minutes, then put in the pieces of lobster and cucumber, cover closely, and let the stewpan stand away from the fire for )- an hour, in order that the con- tents may become thoroughly imPregnated with the flavour of the curry sauce. At the end of this time, re-heat, add the first infusion of the cocoanut and I teaspoonful of lemon-fluice, bring to boiling point, and serve. “ma—r} hours. Sufficient for 3 or 4 persons. Cost, rs. 9d. to zs. 3845.--CHILWARS, 'ro COOK. See directions for dressing whitebait (No. 687). They are served with fresh cut limes instead of lemons. 3846.-—CHITCHKEE CURRY. Ingredients,—2 onions SIiCed, 1} pints of cooked vegetables, 1 table- spoonful of curry powder, rice. bismuth—The vegetables should comprise cauliflower, turnip, carrot, French beans, potato and any others in season, all of which should be cut into dice or small pieces. Heat the ghee, fry the onions, sprinkle in the curry powder, cook for about 20 minutes, and add the vegetables. Toss over the stove until thoroughly hot, adding a little gravy if too dry, and serve with boiled rice. Time.—} an hour. Sumeient for3 or 4 persons. 3847.—CURRY OF FISH. Ingredients.—2 lbs. of fish, 1} a lb. of onions sliced, 2 ozs. of ghee or butter, 1} an 02. each of green chillies, dried chillies, grcen ginger, turmeric, cumin seeds, coriander seeds, } of an oz. of fenugreek, 1 clove of garlic finely-Chopped, } a pint of fish stock or milk, salt, the juice at 2 tamarinds. TYPICAL INDIAN DISHES I605 Method.—Put i» the onions into a mortar, add the dried chillies, ginger, turmeric, cumin, coriander, fenugreek, garlic and a dessert- §Poonful of salt, and pound until smooth. Fry the remaining onions 111 hot ghee until lightly browned, add the fish, previously washed, Well-dried and cut into small slices, fry lightly, then add the stock or milk, the pounded ingredients, the juice of the tamarinds, and the green ginger, and cover closely. Cook slowly for 20 minutes, then serve with Plainly boiled rice. Tlme.--4 5 minutes. Cost, 1s. rod. to 2s. Sufficient for 5 persons. 3848.—-CURRY 0F FOWL. Ingredients.--1 fowl, 2 ozs. of ghee or butter, i a lb. of Kabool chennah or Indian corn, } a lb. of onions sliced, 1} an oz. of green ginger, } an oz. of coriander seeds, } of a teaspoonful each of black pepper, ground cinnamon, cloves and cardamoms, salt. Methods—Cut the fowl into neat joints, place them in a. stewpan barely covered with cold water, add the sliced onions, coriander seeds, green ginger, pepper, 1 dessertspoonful of salt and the Kabool chennah previously well washerL and cook until the fowl is tender. Mix the ground cinnamon, cloves and cardamom together, moisten with a little cold stock or water, add the strained liquor from the fowl, stir until it boils, and simmer gently for 20 minutes. Fry the fowl in hot ghee until nicely browned, pirt it into the stewpan containing the curry sauce, and let it stand for 20 minutes where it will keep hot. Serve with plainly boiled rice. Timer-1} hours. Sufficient for 3 0r 4 persons. Cost, 3s. 6d. to 3s. 10d. 3849.—CURRY 0F murron. Ingredients.-2 lbs. of lean mutton, 2 ozs. of ghee or butter, 1» a lb. of onions (sliced), } a lb. of pounded almonds,}of an 02. of green ginger, 2. teaspoonful of saffron, 1» of a teaspoonful of ground cloves, } of a teaspoonful of ground cardamoms, the juice of 5 limes, 1 clove of garlic, } of a pint of cream, } a teaspoonful of black pepper, salt. Method.—-Pound the green ginger with a little ghee, season it well with salt, and rub it into the meat, previously cut into small thin slices. Let it stand for i an hour, and meanwhile fry the onions in hot ghee until lightly bt'owned. Put the meat into the stewpan, add the garlic very finely-chopped, ground cloves, cardamom seeds and pepper, and fry until the meat is cooked, taking care the onions do not beco e burnt. Now add the cream, ground almonds, saffron, the juice of the limes, and salt to taste, cover closely, and cook as slowly as possible for 20 minutes. Serve with plainly boiled rice. Tlme.--21- hours. Sufficient for 5 or 6 persons. Cost, 2s. 2d. I606 HOUSEHOLD MANAGEMENT 385o.-—CURRY POWDER. Ingredients.—8 ozs. of turmeric, 6 Ozs. of coriander seeds, 3' ozs. 0f cardamoms, 3 ozs. of cumin, 3 ozs. of fenugreek, 1 oz. of cloves, r oz. of white peppercorns, } of an oz. of cayenne. Method.—Thorough1y dry and pound the above ingredients, first separately, then all together, When well mixed, pass the 'wholl!J through a fine sieve, put the preparation into dry bottles, cork tightly, and store for use. Tlme.--! hour. Sumelent for 1} lbs. of powder. Cost, Is. to is. id. 385r.——CUTHEEREE. Ingredient—1} a lb. of rice, } a pint of split dhall or dried peas, 1- of a teaspoonful of ginger, fi of a teaspoonful of mace, salt, 4 hard—boiled eggs, 2‘ small boiled onions, or onions sliced and tried. Method.~—Soak the dhall or peas in water overnight, then wash them well, and also wash the 111364 Cover the dhall or peas with 'water, add the ginger, mace and salt to taste, cook until half done, then add the rice. Cover closely, and cool: slowly until the rice is swollen and tender, stirring very frequently towards the end of the process, when nearly all the water should have evaporated. Serve garnished with hard-boiled eggs out in half, and surrounded by either email boiled onions, or slices of fried onion. Time—1} hours. Sumelent for‘ “I dish. Cost, ird. to is. NJ Zo—DALO Ingredients.—} a pint of lentils, { of a pint of stools, 2 ozs. of ghee, I tablespoonful of curry powder, 3 onions sliced, rice. Bismuth—Wash and dry the lentilswcover them with, stock, simmer gently until tender, adding more stock gradually, but when finished they should be quite dry, Heat the ghee, fry the onions until lightly browned. Sprinkle on the curry powder, stir for a few minutes, and add the lentils, Cook gently for about 20 minutes and serve with well boiled rice. Time—r} hours. Sulflclent for t diSh. Cost, 7d. #0 9d, 3853mDAL POOREE. Ingredients—Q a pint of lentils, } of a pint of stock, 4 medium~sized onions coarsely chopped, 1» of a teaspoonful of ground chillies, } of a teaspoonful of ginger and turmeric mixed, i ot a. teaspoonful. salt, 1 clove of garlic, 2 ozs. of butter paste, ghee. Method.-+-Cook the lentils in the stock (see preceding recipe]. Fry the onions in the butter, stir in the dry prepared lentils, add the chillies. ginger, turmeric, salt, and garlic and mix well. Roll the paste out thinly, but into rounds, place a little of the mixture on one-half of TYPICAL INDIAN DISHES 1607 the rounds, and cover with. the remainder. Press and secure the edges, drop the rounds into hot ghee, and fry until nicely browned. Either plain flour and water or pufi paste may be used. Times—*1} hours. Sufficient for I dish. Cost. lid. to rs. 3854.--DUMP0KE. IngredienfiA—t boned chicken, 6 or 8 ozs. of rice, 3 ozs. oi ghee or butter, 2 hard-boiled eggs but into dice, 2 onions cut into dice, stock, cayenne, salt and pepper. Method.--Wash, drain, and dry the rice, fry it in I} ozs. of hot ghee or butter until lightly browned, cover with tock and cook till soft, adding more stock when necessary; but when ready the rice should be rather dry. Fry the onions in the remainder of, the ghee, add the rice, eggs, and seasoning to taste, and stufi the chicken with the preparation, Braise gently and serve coated with a good white sauce. Tlme.--2} hours. Sullielent for 5 persons. Cost, 38, rod... to 48. 3855.—HASH BOGURRAH. Ingredients»: lbs. of mutton, ;- a lb. of flour, } a lb. of ghee, or other fat, 2 ozs. of onions, i} an 02. of ginger, cinnamon, cloves and cardamoms, Q of an 62. of salt, 1» of an oz. of coriander seeds, } oi a teaspoonful each of saflron and capsicum pepper, 1 yolk of egg. Method.¢-Cut the meat and onions into small thin slices, reduce all the flavouring ingredients to a fine powder, and mix to a smooth paste with a little cold waters Fry the whole in hot ghee until well browned, then barely cover with water, and cock as slewly as possible until the meat is tender. MeanWhile knead the flour to a smooth paste with the yolk of egg, roll it out thinly, and cut it into strips about 2 inches in length and } an inch in breadth. Throw the strips into boiling salted water, cook until done, then drain them well and add them to the contents of the stewpan about 10 minutes before serving. Serve with the safiron sprinkled over the hash. Tlme.-—2 hours. Sulllcleni for 5 or 6 persons. Cost, as. 3856.—HASH SUNGSHERE. IngredientsA-n lba.oi mutton, ,2 ozs. of ghee or other fat, 1} ozs. of white chennah flour, 4 028. of rice, 1- of a lb. each of onions, carrots, Paluk, soya greens, 1 oz. each of blanched almonds and green ginger, § of an Oz. oi salt, 1} an 02. of coriander seeds, } of a teaspoonful of cinnamon, 1} of a teaspoonful each of cardamoms and cloves, 1 pint of stock, 1 pint of milk. Methods-AIM the meat and. onions into thin slices, and try them in hob ghee until lightly browned. Add the flour, stir over the fire until it acquires a nut-brown colour, then cover with stock and simmer very slowly until the meat is half cooked. Strain 05 the gravy, and again I608 HOUSEHOLD MANAGEMENT fry the meat in hot ghee or fat with the cloves and coriander seeds previously ground to a fine powder. Replace in the stewpan, add the strained gravy, stock and milk, bring to the boil, and thicken with ground rice. Stir over the fire for a few minutes, then add the salt, spices, carrots, soya and paluk cut into small pieces. Fry the almonds in hot ghee until well browned, add them to the contents of the stew- pan, add also the previously well washed and soaked rice, cover closely, and cook gently for about 1 hour. Serve hot. 'I‘lme.—11~ hours. Sufficient for 5 or 6 persons. Cost, 2s. 3d. 3857.--HILSA, ro COOK. See recipes for dressing Mackerel (Nos. 544-9), which fish the Hilsa resembles. 3858.--KIDGEREE. Ingredients.-—4 ozs. of rice, 4 ozs. of del, 4 ozs. onions, 4 ozs. ghee, a few slices of green ginger, peppercorns, cloves, cardamoms, cinnamon. salt. Method.-—Cut the onions across into rings, fry them in the hot ghee until nicely browned, then remove them and keep them hot and crisp. Add the d51 and rice, previously washed and dried, to the ghee, cook gently until all the ghee is absorbed, then barely cover with stock or water and add the ginger and peppercorns, cloves, etc., to taste. Cook very slowly until quite dry, and serve garnished with the fried onions. Time.—45 minutes. Sufficient for r dish. Average Cost, rs. 3859.-—KUBAB FOWL. Ingredients.--r fowl, 2 ozs. of ghee or other fat, 2 ozs. of coriander seeds, 2 ozs. of green ginger, } of a teaspoonful of green cloves, 1~ of a ‘teaspoonful of ground cardamoms, 1} a teaspoonful of turmeric, } a teaspoonful of salt, 1 of a teaspoonful of black pepper, 2 onions sliced, } of a pint of stock, } of a pint of cream. Method.-~Prepare the fowl, truss it for roasting and prick it all over with a steel skewer or fork. Roast the coriander seed, crush it with the cloves, cardamoms, ginger, pepper and salt to a fine powder, and rub the mixture well into the fowl. Heat the ghee in a stewpan, fry the onions until lightly browned, then sprinkle in the tur'meric, add the cream and stock, and stir until it boils. Place the fowl in the stewpan, baste it well, cover closely, and cook slowly until tender, basting it frequently. SerVe with the sauce strained over and round. 'I‘lme.--2 hours. Sumeient for 5 persons. Cost, 3s. rod. to 4s. 3d. TYPICAL INDIAN DISHES 1609 3860.—-KULLEAH YEKHANEE. Ingredients—2 lbs. of lean mutton, } a lb. sliced onion, 2 tablespoon- fuls of lime juice, 1 tablespoonful of castor sugar, 4} a teaspoonful each of curry powder, ginger and cloves, salt, rice. Method.—Slice the meat thinly, barely cover it with warm water, add the onion, lime juice, sugar, curry powder, ginger, cloves and salt to taste. Simmer very gently from 2} t0 3 hours, and serve with well boiled rice.T Tlme.—3 hours. Sufllclent for 6 persons. Cost, 28. 3d. 3861.--LIMES, PICKLED. Ingredients.--25 limes, 4 ozs. of salt, 4 ozs. of green chillies, 4 ozs. of green ginger, 2 ozs. of mustard seed freed from husks, 1 oz. of ground turmeric, 1} pints of good vinegar. Method.-—Cut the limes across in halves, squeeze out all the juice, add 2 ozs. of salt, and cover closely. Sprinkle the remaining salt over the rinds, let them remain for 6 hours, then dry them in the sun for 3 days, or until hard. Boil the chillies, green ginger, mustard seed and turmeric in the vinegar for 20 minutes. Let the preparation cool, mix with it the lime juice, and strain it over the lime rinds previously laid compactly in wide-necked bottles or jars. Cover closely, place them in the sun for 3 or 4 days, then store for use. Tlme.--5 days. Sumelent for 1 or 2 jars. Cost, uncertain. 3862.—-LIME SAUCE. Ingredients.--Fresh limes, leaf or caster sugar. Maillot—Squeeze the juice from the limes, strain it, and add sugar to taste. Serve diluted with iced water. 386 3.--MANGO CHUTNEY. Ingredients.—3o green mangoes, 2 lbs. of sugar,} a lb. of salt, 2 lbs. of raisins stoned, 1 lb. of green ginger, 1 lb. of dried chillies, 4 ozs. of garlic, 3 pints of good vinegar. Method.—Peel and slice the mangoes, chop them finely, also chop finely the raisins, green ginger and garlic. Pound the chillies in a mortar until smooth, then mix them with the rest of the prepared ingredients. Dissolve the sugar and salt in the vinegar, bring to the boil, then let it become quite cold, and mix it with the mangoes, etc. Turn into wide-necked bottles or jars, cover closely, let them remain in the sun for 3 or 4 days, then store for use. Tina—3 days. Sumclent for 3 jars. Cost. uncertain. 1610 HOUSEHOLD MANAGEMENT 3864.-—MANGO PICKLE. IngredienB.—5O green mangoes, 1 lb. of dried chillies, 1 lb. Of W" ginger finely sliced, i a 1b, of mustard seed, F pzs. of garlic, e pzs, of turmeric, vinegar, and. salt. MethOd.—Peel the mangoes. and partly divide them tthugh the shell, so as to remove the seed from the inside. Sprinkle them with felt. and let them remain for 24 hours. Meanwhile bofl the turmeric 1n 2 quarts of vinegar for 20 minutes, and let it become quite cold, Pound the chillies until smooth, add the ginger, the mustard seed freed from husks, the garlic finely-chopped, and mix well together. Fill the inside of the mangoes with this preparation, place them in jars, sprinkle over them any of the seasoning preparation that remains, and cover with vinegar. Times—~30 hours or longer. 3865.—-MOLE- ingredienmm-Cooked fish, chicken or meat, at small cocoanut, s 028. oi butter, 2 ozs. of finely-chopped shallots, I clove of garlic finely-chopped, t dessertspoonful nf rice flour, I teaspomiful of finely-sliced green ginger, the skin of a red chilli, the skin 0t 1 green chilli, both finelyu shredded, r teaspoonful oi lemonrjuice, salt. Malinda-"Break the cocoanut, remove and preserve the milk, and scrape or chop the white part of the nut finely. Cover with i 0! a. pint of boiling water, let it stand for 20 minutes. then strain off the liquid and put it aside. Again cover the nut with the same quantity of boiling water, let it stand for at least I} an hour, then strain 2 or 3 times through fine muslin, squeezing the nut well each time. Fry the shallots and garlic in hot butter without browning, stir in the rice flour, add the second infusion of cocoanut, and boil Well. VVhen ready, add the first infusion of cocoanut, boil u , add lemon-juice and salt to taste, put in the green ginger, shredded chillies, prepared fish, chicken or meat, make thoroughly hot, and serve. Time—1} hours. Suflleient for 1 dish, [.lost,L rod, to 1s. 4d... 3366.—-PILAU 01' PILLOFF. Ingredients.—r chicken, 4 ozs. of butter or ghee, 4. qzs. of rice, 3 green mangoes slieed, 4 0r 5 onions sliced, z (10:. stoned raisins“ doz. almonds coarsely shredded. a hard-boiled ease. salt. cleves- Mothomeruss the chicken as for boiling» fry it in 3 ozs. pf butter or ghee until the whole surface is lightly browned, then add the mangoes and Onions Fry sent-1y for 10 or £5 minutes longer. barely cover with white stock or water. add 6 cloves and salt #0 taste. Simmer gently for 1 of an hour, then transfer to a baking vet-18d. haste with hot ghew and roast gently for nearly an hour. Meanwhile boil the rice in the Sufllelent {or 30r4 jars. Cost, “uncertain. TYPICAL INDIAN DISHES 1611’. stock until tender; then strain and reduce the stock by rapid boiling. Place the rice in a small pan, add 1, oz. of butter, the raisins and almonds; and make thoroughly hots Serve the rice round the chicken, garnish with sections of egg, and serve some of. the well reduced sauce Separately. Tlme.--2 hours. Sumelent for 4 or 5 persons. Cost, 35. 6d. 3867.--PILAU OF FOWL. Ingredients.-r fowl, r lb. of lean mutton, } 2. lb. of rice, 6 onions, 1 0f a lb. of ghee or butter, 12 black peppercorns, to cloves, IO cardas. moms, 2 blades of mace, 3 currypak leaves, 2 of an 02. of green ginger, 5 quarts of cold Water, r dessertspoonful of salt, hard-boiled eggs. Method.—Slice the mutton, put it into a stewpan with 4 onions cut in halves, the water And salt, and bring to the boil. Skim if necessary, Put in the fowl, cook gently until tender, then put aside until required. Let the contents of the stewpan continue to simmer until the liquor is reduced to } its original quantity, then strain and press the meat well so as to extract all the juices. Slice the remaining onions, fry them brown in ghee previously heated in a stewpan, then drain them from the fat. Re-heat the fat and fry the fowl, turning it frequently to equalize the cooking. When well browned remove it and fry the rice, which must be previously washed and thoroughly dried. Add the peppercorns, cloves, cardamoms, mace, currypak leaves, green ginger thinly sliced, a little salt if necessary, and as the butter becomes ab sorbed add gradually the liquor in which the fowl and meat were cooked. When the rice is tender, draw the stewpan aside, put in the fowl with the rice piled Over and round it, and let it remain until some of the moisture has evaporated, leaving the rice swollen and moderately dry. Serve the fowl imbedded in rice, and garnished with hard- boiled eggs cut in quarters. Tlme.—3 hours. Sufficient for 7 or 8 persons. Average Cost, 4s. dd. 3868.-PILAU 0F MUTTON. lngredlenta-i—al lbs. lof lean mutton, 2 lbs. of rice, 1» a lb. of onions sliced, } of 2. lb. of ghee or butter, 1 oz. of raisins stoned, I oz. of almonds blanched, 5 oz. of pistachio nuts blanched, 1 oz. of dried apricots sliced, 5 an 02. of green ginger thinly sliced, 1» of a teaspoonful of ground cinnamon, i of a teaspoonful each of ground cloves, ground cardamoms, cumin seeds, and black pepper, 6 eggs, salt. Methods-eMince } of the meat finely, and cut the rest into slices convenient for serving. Put the sliced meat into a stewpan, add the onions and ginger, the coriander and r teaspoonful of salt, cover with cold water, cook very gently until the meat is tender, then strain ofi the stock. Meanwhile the rice should have been well washed, parboiled and drained: now put it into the stewpan with the stock and simmer I612 HOUSEHOLD MANAGEMENT until the rice is tender, and the stock has become evaporated or ab- sorbed. Heat } of the ghee in another stewpan, put in the slices of meat, sprinkle over them the ground cloves, cumin seeds, and a little cinnamon and cardamom, then toss over the fire for a few minutes. Spread the prepared rice over the meat, pour on a little melted ghee, cover closely, and cook very gently for Q an hour. Heat the remain- ing ghee in another pan, put in the minced mutton with a little salt, and toss it over the fire until lightly browned. Add the rest of the flavouring ingredients, the raisins, almonds, pistachios, apricots, and a well-beaten egg, and stir by the side of the fire for a few minutes. Serve the slices of meat imbedded in the rice, spread the minced pre- paration on the top, and garnish with the remaining eggs either fried or poached. Tlme.-—2} hours. Sufficient for 5 to 8 persons. Cost, 3s. 2d. 3869.-—P0MEGRANATE JUICE. Ingredients.-—6 pomegranates, } a 1b. of castor sugar, the juice of 3 limes, 1 pint of water. bismuth—Press the pulp of the pomegranates through a very fine sieve, add the sugar and lime-juice, and dilute with the water. Strain several times through muslin, then bottle for use. 'l‘lma.—1 to 2 hours. Sufllelent for 1 bottle. Cost, uncertain. 3870.—POMPLET, TO COOK. This fish is not unlike turbot or brill, and may be treated according to the directions given for dressing turbot and brill (see Fish Section)- 387r.--POOLOOT. Ingrezllents.--r fowl, 1 lb. of rice, 4 ozs. of butter, 1 oz. of green ginger finely-sliced, 3 onions sliced, 3 onions finely-chopped, 1- of a teaspoon- ful of black pepper, } of a teaspoonful of ground cardamom seeds, 1. quart of stock, 6 hard-boiled eggs, rolls of fried bacon, the juice of I lemon, salt. Method—Wash, parboil and drain the rice. Truss the fowl for boiling, place it in a stewpan with the rice under and round it, add the chopped onions, green ginger, lemon-juice, 1 teaspoonful of salt, and a little stock. Cover closely, and cook as gently as possible, adding more stock from time to time. When the fowl is sufficiently cooked take it up and cut it into neat joints, keep it hot and dry by the side of the fire. Heat the butter in a stewpan, fry the remaining onions until lightly browned, then drain them and keep them hot. Fry the fowl in the same butter, turning it frequently that all parts may be equally browned. Pile the rice in the centre of a hot dish, arrange the TYPICAL INDIAN DISHES 1613 pieces of fowl on the top with the fried onions interspersed, and garnish the base with quarters of hard-boiled eggs and rolls of fried bacon. Tlme.—2} hours. Sufficient for 5 or 6 persons. Average Cost, 43. 3872.-QUOORMA CURRY. lngredients.--1 lb. of lean mutton, 2 ozs. of butter, 3 ozs. of shallots or Onions finely-chopped, 1 clove of garlic very finely chopped, 1 dessert- spoonful of finely-grated green ginger, 1 dessertspoonful of rice flour, I teaspoonful of ground coriander seed, 1 teaspoonful of ground black Popper, i a teaspoonful of ground cardamoms, Q a teaspoonful of ground cloves, 1 teaspoonful of ground turmeric, I saltspoonful of sugar, 1 pint of mutton stock, } a pint of milk, 2 ozs. of ground almonds, the juice of 1 lemon, salt. Method.——Cut the meat into 1 inch squares, sprinkle over them the ginger and a good seasoning of salt, and let them remain for 1 hour. Melt the butter in a stewpan, fry the shallots and garlic until lightly browned, then add the rice flour, coriander, pepper, cardamoms and cloves, and cook gently for 10 minutes. Add the stock, boil up and simmer gently for 15 minutes, then pour over the meat, and let it stand covered for i an hour. When ready, turn the whole into a stewpan, boil up, and cook as slowly as possible for i an hour, or until the meat is quite tender. Meanwhile soak the pounded almonds in the milk, and when the meat is tender, strain the milk 2 or 3 times through fine muslin, pressing the almonds well each time, then add it to the con- tents of the stewpan. Mix the turmeric smoothly with a little stock or water, stir it in, add the Sugar and salt to taste, and continue to cook as slowly as possible for 20 minutes longer. Add the lemon-juice just before serving. Tlme.--2 hours. Sufficient for 4 persons. Average Cost, 1s. 7d. to 1s. 9d. 3873.--SEER 0R SEIR-FISH, 10 COOK. This fish inhabits the seas of the West Indies, and is one of the most valuable products of those parts. In size and form it is not unlike the salmon, but its flesh is white, although similar in point of firmness and flavour. Many of the recipes for cooking salmon which are included in the section devoted exclusively to fish, are applicable to the dressing of seer. 3874.—-'1‘AMARIND SAUCE. Ingredients.--Ripe tamarinds, castor sugar. Method.—Pack the fruit compactly in a fireproof j at, sprinkling each layer lightly with sugar, and cover closely. Cook in a cool oven until tender, then rub through a fine sieve, and put into jars. Fasten securely so as to completelv exclude the air, and store for use. ’l‘lme.—-2 t0 3 hours. Sufllclent for 1 jar. Cost, uncertain. AMERICAN AND CANADIAN COOKERY CHAPTER tix‘ Cookery in the cities of America and Canada differs very littleif at all from cookery in England. If Caneton d l’Aylesbury were substituted for the Canvas-back Duck, which appears in the menu of a banquet ecently given at the White House, in every pther respect-yes regards materials employed and arrangement oi service—itJ would correspond with similar functions at the Mansion House. Evrdently the .French cuisine is as much appreciated and as much. sought after in America and Canada as in England ; although, like every other nation, Americans and Canadians have several dishes prepared rfrom fish, animals, and fruits which are common to the country, fishes-The employment of fish in America as a diet is exceptionally large, the immense extent of the American coasts, both Atlantic» and the Pacific, being still further supplemented by the resources of the large rivers and great lakes, so that a constant supply is obtainable of. not pnly most of the varieties esteemed in England, but of others unknown to us. Of these latter we may mention the blue fish (Temnodon saltator), a member of the family Scomben'dae, is abundant on. the east toast pf North America. It is from 2 to- 3 feet in length, and in appearance is silvery below and bluish above 2 hence its name, The Cusk, another variety unknown to us, is a cod-like fish found abundantly in the northern parts of the Atlantic Ocean. There isalso the Taulog, a fish of blackish hue, irregularly barred. with green. and found principallyin the Atlantic Ocean, contiguous to the United States. The Pickerel we are familiar with under another name, tor it corresponds exactly with the English Pike. Sweet Dlshes.-The Americans haves marked taste forsweet dishes, in which taste they show dietetic wisdom. The value of sugar as an article of food is sometimes overlooked by people who have accustomed them- selves to ahighly nitrogenous diets Hot cakes at breakfast are quite a. national institution. These are often made with soda or baking powder; and must be regarded as somewhat beyond the capacities of average digestive organs. ms TYPICAL AMERICAN AND CANADIAN DISHES mi In the manufacture oi sweets. sailed candies. the Americans have achieved a well recognized reputation. While i9; i933 and iced of great variety they are very {amoue Typical American and Canadian Dishes 3875.—APRICOTS, T0 DRY. Ingredients.—Apricots (not quite ripe), sugar! Methodwn-Pare, halve and stone the fruit, pack it rather closely in ‘1 fireproof jar; and place the iar in a saucepan of boiling water, Cook until the apricots are quite tender, then drain well, place them on dishes In single layers and drede them liberally with WKQP Let them remain in a warm place until dry, then pack in air-tight tins, with paper between each layer. PeachesJ nectarines and plums may be dried by above method. Tlme.--About 24 hours. Seasonable from August to September; 3376-—BLUEFISH, BAKED. Ingredients.—I bluefish, I cupful of cracker (biscuit) crumbs, 2 table- spoonfuls pf butter, 1 tablespoonful 61 capers, i tablespoonful of lemon juice, i teaspoonful of chopped parsley, ! ~teaspoonful of salt, 1» of a teaspoonful of pepper, about i a cupful of cold water. Method.-Wash and dry the fish. Mix all the ingredients together, stufi the fish with the mixture, and secure the opening. Place the fish in a dish or baking tin, which place in a large tin containing boiling water, and bake gently from 4 5 to 60 minutes, meanwhile basting the fish occasionally with butter or fat. Serve with a suitable sauce. Tlme,--To bake, about 1 hour. Average Cost, rs. 6d. Sumclent for 3 or 4 persons. fieasonable all the year. 3877q—rBLUEFISH. T0 COOK” Broiling or grilling will be found peculiarly adapted to this delicioud, but somewhat rich fish- It is also very good boiled 0r baked- 3878.T—BUCKWHBAT CAKES» Ingredients.-—; cup of buckwheat flour, i a cup of Indian corn meal, 1- a cup of fine flour, } of a cup oi brewer's yeast, } a teaspoonful oi Salt, } of a teaspoonful of carbonate of soda, I pint of boiling milk or water. 1616 HOUSEHOLD MANAGEMENT Method—Pour the boiling Water or milk over the Indian corn meal, add the salt, and stir well. Let it remain covered until lukewarm, then add the buckwheat flour, the white flour, and the yeast, and beat well- Cover with a cloth, and let the preparation stand all night, and in the morning repeat the beating. When the batter has risen again, add the soda dissolved in a little warm water, beat well again, and at once bake on a griddle. Tlme.--To bake, about 10 minutes. Average Cost, 7d. Sumcient for 1} lbs. of cakes. Seasonable at any time. 3879.-CANNED CORN. lugredlents.--r can of com, I oz. of butter, § a pint of milk, 3 tables spoonful of cream, 1 teaspoon ful of sugar, I teaspoonful of salt, ; salt' spoonful of pepperl Method.—Simmer the corn, milk, cream, sugar and seasoning together for 20 minutes, then stir in the butter and serve. Tlme.—Ahout 20 minutes. Average Cost, rs. 2d. Sufficient for a or 3 persons. Seasonable at any time. Nets.-For other recin see Non 1492—1497. 3880.——CHICKEN SOUP AND GREEN CORN. Ingredients—1 chicken or small fowl, I dozen ears of green corn, } of a lb. of rice, } a teaspoonful of chopped parsley, salt and pepper. Method.—Cut the chicken or fowl into neat joints, put these into a stewpan with just as much cold water as will completely cover them, and add the corn, which must be previously removed from the cob. Season with a little salt and pepper, cover closely, and simmer gently for about I hour, adding more water from time to time so as to keep the whole barely covered. When ready, strain, return the stock and corn to the stewpan, bring to the boil, put in the rice, and cook gently for 20 minutes. Cut the meat from the bones and then into dice, add it with the parsley and necessary seasoning to the contents of the stewpan, make thoroughly hot, and serve. Tlme.-About 1} hours. Average Cost, 48. Sumeient for 3 or 4 persons. Seasonable from July to September.r Man: on Irmqu Cons grows entifully and extensively in America, Asia and Africa; it is also largelhy cultivated in the south Germany. Until recent years, this plant with its tail stern. an flag- ' etoliage and silvery fringe, was grown in this country almost solely for decorative purpowi but the who themselves were not made use 0! in England until some market gardeners discovered the edible value of the cob, that is, the head of the maize t. These, when ripe, may be eaten in the green state, and possess a very delicate flavour, which es more developed when cooked. CornonthecobistheAmerioannamegiventotheheadofthemaiee t. ltissweeterand better flavoured if cooked without disturbing the husk, but as the removal the silk and husk is attended with some difficulty after cooking, it has become the custom to strip down the husk, remove the silk, tie the end tightly, andso cook itin seasoned milk and water, in eqnal quantities. It takes from is to so minutes to bed. If preferred, the corn may be cooked in salted Will“, H B served in the bush, and sent to table with melted butter new, 01' oiled butter- TYPICAL AMERICAN AND CANADIAN DISHES I617 3881.—-CLAM CHOWDER. Ingredients.-—1 quart of clams, 6 or 8 large potatoes cut into dice, 2 onions cut into dice, 4 ozs. of bacon or pork cut into dice, 4 tomatoes sliced, 2 level teaspoonfuls of salt, {- of a teaspoonful of pepper. Method.--Wash, drain, and chop the clams. Fry the pork or bacon and onions until the latter is very lightly browned, put in the potatoes and tomatoes, barely cover with cold water, add salt and pepper, and cook gently for about 30 minutes. Put in the clams, add more seasoning if necessary. Continue to cook slowly for 10 or 15 minutes longer, and serve. If liked, the chowder may be thickened by adding crushed cracker (biscuit) crumbs. Tlme.--About t1- hours. Average Cost, 1s. 8d. Sumclent for 5 or 6 persons. Seasonable, September to April. 3882.—CLAM sour. Ingredients—1» a peek of clams in the shell, 1} pints of milk, 1 pint of boiling water, 2 ozs. of butter, 2 028. of flour) 1 dessertspoonful of chopped onion, 1 dessertspoonful of finely-chopped parsley, salt and Pepper. Method.--Wash and brush the clams well, place them in a steamer, or in a large saucepan with just enough water to prevent the bottom layer burning, and cook them gently until the shells can be easily opened with a knife. Remove the fish from the shells, taking care to preserve all the liquor in the shells and saucepan, and take avvay the thin skin. Remove the black end of each clam with a pair of scissors, and cut the “ leather straps ” into small pieces, keeping the soft and hard parts of the clams separate until required. Strain the clam liquor into a stewpan, add the boiling water, onion, the hard parts of the clams, a little salt and pepper, simmer gently for 20 minutes, then strain. Melt the butter, stir in the flour, add the clam stock and milk and bring to the boil. Season to taste, simmer gently for 5 minutes to thoroughly cook the flour, then add the soft parts of the clams and the parsley, and serve at once with crackers (biscuits) and pickles. Tlme.—About 1 hour. Average Cost, Is. to 1s. 3d. Sumclent for 7 or 8 persons. Seasonable from September to April. 3883.—CLAMS AU GRATIN. Ingredients—i a peck of clams in their shells, 2 large tomatoes, 2 tablespoonfuls of fresh breadcrumbs, I teaspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped Parsley, } of a teaspoonful of powdered mixed herbs, salt and pepper, butter, lightly-browned bread- crumbs. Method.-Prepare and cook the clams as directed in " Clam Soup,” and chop them finely. Pass the tomatoes through a fine sieve, stir the {618 HOUSEHOLD MANAGEMENT purée into the clams, add the breadcrumbs, inniprr,~ parsleyL herb?“ seasoning to taste, and as much of the clam liquor as will slightly moisten the whole. Turn into a well-buttered gratin dish or4 scallop shells, cover lightly with slightly-brewed breadcrumbs, add a few bits of butter, and bake from :0 to 20 minutes in a moderate bvefl- Serve hot. Timon-About 45 minutes. Average Cost, 18. 3d. Sufficient for 4 6r 3 persons. Seasonable from $eptember to April. 3884.—-QLAMS, BAKED. Ingredients.--Clams, bread and butter. methodw—{Ihomughlyu wash and dry the clam, and bake them on a tin in the oven until the shells ppen. Serve them in the sheila, and hand with thinly cut bread and butter. Tlme.—About 25 minutes. Average, Cost, 4d, 128.611 ffl'San Sumqlonb allow 12 to each person. Seasonable from September 0 A 88 5.-~CLAMS ON TOAST. ingredients.—2 doz. clams, 2 tablespoonfuls of butter, I teaspoonful oi k:an Juice, salt and pepper to taste, a sliqes oi buttered toast- Method.-r-Beard. blanch and dry the clam, Heat the butter. add lemon juice and seasoning, Put in the plamst #QSS them QVFF 1111‘? ii"? for z or 3 minutes, and serve on the prepared toast, Time—About :0 minutes. Average Cast. about ea or 3d, Summer“. for 3 perspnB- Feasonable, $ept¢mber to April- 3886.m-COOKIES. lngredlents.—a cups of flour, ‘1 cup of sugar, I} a cup of butter, 1‘ of a Cup oi milk, I egg; 1 heaped teaspoonful oi baking-powder1 Method.—-Cream the butter and sugar together until smooth and white, then beat in the egg, and stir in the milk. Pass the flour and baking-powder through a fine sieve, and stir them into the rest of the ingredients, The mixture must be firm enough tq roll out, therefore dredge in more flour until the right consistency is obtained. Roll out thinly, stamp into rounds, and bake in a moderately hot oven until crisp. Tlme.-To bake, about 20 minutes. Average Cost, 9d. Sufficient for 1} lbs. oi cookiesr Seasonable at any time. _~,szz.7.~--coo1¢nesr CARAWAY. Ingredients—3} cups of flour, 1 cup of butter, 1} cups of sugar, } a cup at squr cream or milk, 2 eggs, 1 tablespooniul oi tiaraway seedS. I level teaspoonful pf soda, salt. TYPICAL AMERICAN AND CANADIAN DISHES 1619 Method.--Rub the butter into the flour, add the algae caraway seeds and a good pinch of salt, and mix well. Beat the egg until light,. add the soda dissolved in a little warm water, and sour milk or cream Mix quickly with the dry ingredients, add as much more flour as may be necessary to form a light dough, roll out thinly. ‘Cut into rounds or other Shapes, and bake in a moderately hot oven until crisp.1 Time.--To bake, about 20 minutes. Average Cost, 1s. 2d. Sumelent for 3 lbs of Cookies. Seasonable at anytime. 3888.—COOKIES, COCOANUT. Ingredients.—2 cups of fine ,flour, 1 cup of grated or desiccated cocoa~ nut, 1 cup of fine sugar, } a cup of butter, 2 eggs, 1 tablespoontul of milk, I heaped teaspoonful of baking-powder. Method.—Cream the butter and sugar together until thick and White, then beat in the eggs. Add the cocoanut, milk, the flour an? baking-powder previously siwed, and mix Well. Roll out, addin inore flout if necessary, stamp into rounds or other Shapes, and bake in a. moderately hot oven until crisp. Tlme.-l-To bake, 20 minutes. Average Cost, 1s. 2d. Sullielent for 5} lbs. of Cookies. Seasonable at any time. 3889.-—CRACKER PUDDING. Ingredients.—-} of a 1b. of finely-chopped beef suet, 1 cup of cracker Crumbs, 3 cups of milk, 4 eggs, 2 tablespoonfuls of sugar, i a teaspoonful of salt. Method.--Pour the inilk over the crushed crackers, and let them Soak while preparing the other ingredients. When ready, tnix the suet with the cracker crumbs, add the sugar, Salt, and lastly the well- beaten eggs, and stir well. Pour the mixture into a greased pie-dish, and bake from 46 to 50 minutes. Serve hot with jam or fruit sauce. Times-ire bake, from 40 to 50 minutes. Average Cost, 1s. 2d. Sumclent for t pudding. Seasonable at any time. 3890.—CRANBERRY SAUCE. Ingredients.—r Quart of cranberries, I lb. oi sugar, I pint of waier. Method.--Pick the cranberries carefully, put them into a stewpan with the water, and cook slowly for about 1 hour, or until reduced nearly to a pulp Stir from time to time during the process, and when they are sufficiently cooked. stir in the sugar and turn into a dish to cool' Serve with turkey, ducks or game. Timon-17 rom 1 to 1} hours. Average Cost, 8d. or 9d. Sulllclent, about 1 pint. Seasonable from October to March. I620 HOUSEHOLD MANAGEMENT 389 r.——CRULLERS. Ingredients.—Flour, 1 egg, 1 cup of sugar, 1 cup of sour cream, 1 small teaspoonful of carbonate of soda, } a saltspoonful of salt, i a salt- spoonful of cinnamon or mace. Method.--Beat the egg, add the sugar, cream, salt, cinnamon or mace, the soda dissolved in a little warm water, and as much flour as will form the whole into a soft dough. Roll out the mixture to about } an inch in thickness, stamp into rounds, and take out the centre of each one with a cutter. Have ready a deep pan of hot fat, fry the crullers until lightly browned, and serve hot. Time.--To fry, 10 to r 5 minutes. Average Cost, 9d. to rid. Sufficient for 6 or 8 persons. Seasonable at any time. 3892.—CUP CAKES, PLAIN. lngredients.--3 level cupfuls of flour, 1 cupful of sugar, } a cupful of butter, 1 cupful of milk, 3 eggs, 1 teaspoonful of cream of tartar, r teaspoonful of carbonate of soda, the finely grated rind and juice of I lemon. Method.—-Sieve the flour, cream of tartar and soda together. Beat and add the eggs, stir in the milk, lemon rind and juice, and lastly the flour. Bake in shallow tins or small cups. Tlme.--From 20 to 25 minutes to bake. Average Cost, rs. to rs. 2d- Sumeient for 2 cakes or 18 small ones. Seasonable at any time. 3893.-CUP CAKES, RICH. Ingredients.—4 cupfuls of flour, 2 cupfuls of sugar, 1 cupful of butter, } a cupful of milk, 6 eggs, 1 tablespoonful of lemon juice, } a tea- spoonful of vanilla essence, 1 teaspoonful of cream of tartar, } a tea- spoonful of carbonate of soda. Method.--Beat the butter and sugar to a cream, add the yolks of eggs, milk and vanilla essence, and after sieving together the flour» cream of tartar and soda, stir it lightly in. Lastly add the whites of eggs, previously stifiy whisked. Bake in a fairly hot oven. Time.—To bake, about I hour. Average Cost, zs. to 28. 2d. Suillcieni for 2 cakes. Seasonable at any time. 3894.—DRIED FRUIT (Apples, Apricots, Nectarines, Peaches, etc.). Ingredients.——Fruit, sugar, lemon rind, cloves or Cinnamon to flavour Method.-The following method is applicable to any of the dried fruits from California and other countries. Rinse or wash the fruit in cold water, cover it with fresh cold water, and let it remain in soak for 10 or 12 hours until well swollen. T urn both fruit and water into a stewpan or a jar placed in a pan of boiling water, and cook gently TYPICAL AMERICAN AND CANADIAN DISHES 1621 until the fruit is tender. Sugar to taste, or sugar boiled to a syrup (see To Clarify Sugar for Syrup, N0. 2599), and flavouring ingredients should be added when the fruit is about half cooked. When syrup is used the water required for it should be taken from the vessel con-i taining the fruit, unless a rather liquid compote is liked. The water in which the fruit soaks always extracts some of the flavour of the fruit, and the latter should therefore be cooked in it. Much stirring should be avoided, as dried fruit, when nearly cooked, breaks easily. Newtown pippins, from which the peel and cores have been removed, and Normandy pippins, from which only the peel is removed, may require soaking a little more than apple rings and apple chips. Tiara—Altogether I I} to 131} hours. Average Cost, 6d. to 8d. per lb. Sufilelent, i lb. of fruit for 1 good dish. Seasonable at any time. 3895.-GRAHAM BREAD. Ingredients.--1 quart of Graham flour, 1 quartem of ordinary flour, Q a cupful of molasses, } a cupful of liquid yeast (or 1 oz. of compressed Yeast), I level tablespoonful of salt, about 1} pints of warm water. Method.-Mix the Graham and ordinary flour and the salt together, add the molasses, yeast and water, and beat well for 20 minutes. Cover the bowl, let the dough remain undisturbed all night, and in the morn- ing shape it into 2 or 3 leaves. Let them rise to nearly double their original size, then bake in a fairly hot oven for about 1} hours. The dough is so soft that it cannot be moulded, but it may be made into rolls by means of French roll pans. ’l'lme.--T0 bake, about 1} hours. Average Cost, 10d. Suficlent for 2 loaves. Seasonable at any time. 3896.--GRAHAM GRIDDLF. CAKES. Ingredients.—I cupful of Graham flour, 1 cupful of ordinary flour, 2 eggs, 1 pint of sour milk (or sweet milk and 2 teaspoonst of cream of tartar), 1 teaspoonful of carbonate of soda, i a teaspoonful of salt, I tablespoonful of sugar, 2 tablespoonfuls of oiled. butter. Method.--Dissolve the carbonate of soda in a little warm water. Mix the Graham and ordinary flour, salt, sugar (and cream of tartar, if used) together. Beat the eggs, add the butter, milk and dissolved soda, mix with the flour, and beat or knead until smooth. Fry on the griddle and serve hot. Tlme.--T0 bake each cake, about 10 minutes. Average Cost, rod. to 11d. Sumelent for 4 or 5 persons. Seasonable at any time. 3897.--GRIDDLE BREAD. “momenta—I} pints of flour, 1} pints of warm water (about), 2 1622 HOUSEHOLD MANAGEMENT tablespoonst of oiled butter, 2 heaped teaspoonfuls oi baking powder, .1 level teaspoonful of salt, 1 egg. Methodm-Mix the flour, baking powder and salt together, Beat the eggs, add the butter and. water to them, and mix with the flour. Knead well, adding a little more water should the dough be too ptifi. Form at price into cakes, and1 cook on the griddle. Timers-T0 cook each cakel about :0 minutes, Average Cost, 1d,, to 8d. Sullielent ior 5 ion 6 persons, Seasonable at any time” 3898.--HAI.IBUT, BAKED. Ingredients—3 lbs of halibut, milk, Salt and pepper, tomato sauce see “ Sauces,“ No. .1281). Method—Dip the dark portion of the skin intd boiling water, and scrape it clean. Season the entire surface lightly With salt and Poppet", and place the fish in an earthenware baking-dish, surrounded with milk to the depth of nearly I inch. Bake gently for? hourj'basting frequently, then serve with tomato sauce; If preferred, serve with egg or white sauce, in the preparation of which the liquor from the fish should be usedJ TimeA-To bake, about t: hour. Average Cost, as. to 38. Sumclent for 6 or 7 persons. Seasonable from May to January. 3899.--HALIBUT STEAKS. Ingredients—~p or 3 slices of halibut“ 1 egg, i tablespoonful of flour, wankers, salt:r and pepper, frying-fat, parsley. Method.—-VVipe and thoroughly dry the fish, season the flour with saltfitnd pepper, and. dip each slice 0t fish in the mixture. Coat care fully with beaten egg and powdered crackers, and .fry in, hot fat until lightly browned. Drain well, and serve on a dish paper or folded serviette garnished with fried parsley. Tlme.—About 20 minutes. Average Cost, Halibut, 6d. to 8d. per lb. Sufilelent for 2 or 3 persons. Seasonable from May to January. 3900.+-HUCKLEBERRY CAKE. lngredlents.»x§ cups of huckleberries, 1 cup of sour milk, } a cup oi sugar, 1 of a cup or butter, 11' cups of flour, I egg, 1- a teaspooniul of carbonate oi soda, Q a teaspoonful of salt. Method.-¢-Sieve the salt and flour together, and dissolve the soda in a little warm. waterJ Beat the butter and sugar until white and creamy, stir in the yolk of egg, and add the truit and flour as lightly as possible. Whisk the white of egg to a stifi froth, stir it and the dissolved soda lightly into the mixture, and pour into wen-buttered shallow tins. Bake in a moderately hot oven. If more convenient, new milk and 2 level teaspooniuls of baking-powder may be used instead of sour milk and soda. Time.—About } an hour. Average Cost, about Is. guinelent ior a cakes. Seasonable, July to September. TYPICAL AMERICAN AND CANADIAN DISHES may 3901.-—HUCKLEBERRY PUDDINGd Ingredlentsn-r pint of huckleberries iknown in, England as whortle- berries), 1 int of milk, 2 eggs,6 ozs. ot flOur (about), § a teaspoonful of cream 0 tartar, } pi aI teaspoonful oi carbonate oi soda, 1- Q a tea- spoonful of salt. Rework—Mix the cream of tartar and salt with the flourfi and dis- solve the soda in the milk, Stir the eggs into the flour, add the milk gradually, and, beat well. Pick and mash the rries, stir them into the batter, and add the dissolved soda. The batter Should be rather thick; a little more flour should therefore be dredged in if the required consistency has not been obtained. Turn into a well-buttered basin, and boil for 1 hour, or steam for 1} hours. Serve with a sweet sauce. Tlme.—To cook, from r to 1} hours. Average Cost, rod. Sufficient for r pudding. Seasonable July te September. 3902.--] 0MBALAYAH. lngredlents.—4 02$. of Patna rice, 4 ozs. of cooked ham, 1 lettuce, cayenne pepper, Pepper and salt. Method,--Pick and wash the rice, put it into a large stewpan of rapidly boiling salted water, boil until tender, and dry Well (see “ Rice for Curry ”). Chop the ham finel , add it to the rice when cold, season highly, and serve with lettuce leaves round the dish, and the heart in the centre. Usually served as a cold breakfast dish. Tlme.-About 1 hour. Average 005i, 4, ullleie for a or persons Seasonable at any time. ¥ § n‘ § l 3903._] UMBLES. Ingredlesmwu ms. at flesh; ozs. pi sugar, a one at butter. r era the finely grated rind end iuiee vi 1 lemon, .3 teaspooniuls Qt milk.T I tea-spoonful of cream oi tartar, i a teaspoeniul oi permeate of soda, Maillot—Beat the butter and sugar tn a new. add the egg, milkv lemon juice and rind. Sieve the flour. cream oi tartar and 8ode, and mix with the other ingredients. Roll out rather thinly and GM inte rounds, or cut into long, narrow strips, which after being lightly pressed into a round shape with the palm of the hand; shohld be Wound round and round to form small akes, Bake in a. quick oven. Tlme.-To bake. about 10 minutes. Average Cost, ed. to rod. “indent to: about 1} lbs, of Jumbles. Seasonable at any time, Ingredientsmeg, a lb. of pufi paste, 7 ms. of caster sugar, 3 eggs, 1, pint of milk, I dessertspoonful oi comflour, the finely-grated rind 0f 8 lemon. 1624 HOUSEHOLD MANAGEMENT Method.—Cover a deep plate or dish with the paste, and bake in 8 hot oven until three-quarters cooked. Mix the Cornflour smoothly with a little milk, boil the remainder, and pour it over the cornfioul', stirring briskly meanwhile. Replace in the stewpan, add 1 oz. 0f sugar, the lemon—rind and yolks of eggs, and stir by the side of the fire until the mixture thickens. Have this preparation ready to pour into the pastry when about three-quarters baked, and set it in the oven. Beat the whites of eggs to a very stifl froth, stir the remaining sugar in lightly, and pile the meringue on the top of the pie. Bake in a moderate oven until the top is crisp and lightly browned, and serve. Tlme.--To bake, about 35 minutes. Average Cost, rs. rd. Sulllclcnl for 1 pie. Seasonable at any time. 390 5.--MUSH. lngredlents.—r cup of white corn meal, 2 quarts of boiling water, I tablespoonful of salt. Boil the Method.-Mix the meal smoothly with a little cold water. remainder of the water, and pour in the moistened meal gradually, so as not to reduce the water below boiling point, stirring briskly mean- while. Cover closely, and simmer very gently from r to 1} hours, stirring from time to time to equalize the cooking. Serve hot with milk, butter or syrup. Tlme.--About 2 hours. Average Cost, 2d. Sulllelent for 5 or 6 persons“ Seasonable at any time. 3906.—-MUSH CROQUETTES. Ingredients.-I quart of mush, 1 oz. of butter, 2 eggs, frying-fat. Method—Prepare the mush as directed in the preceding recipe, and when it is sufficiently cooked add the butter and eggs. Stir by the side of the fire for 3 or 4 minutes to cook the eggs, then turn the preparation on to a plate. When cool enough to handle form into cork-shaped croquettes, and put them aside until quite cold and firm When ready to serve, fry them in hot fat and drain well. Tlme.--To fry the croquettes, about I 5 minutes. Average Cost, about 6d. Sufilelent for 7 or.8 persons. Seasonable at any time. 3907.--MUSH, FRIED. Ingredients.-r quart of mush, 1 egg, bread or cracker crumbs, frying- fat, salt and pepper. Method—Prepare the mush as directed (see No. 3905 ), season it well with salt and pepper, and spread it on a dish to the depth of I inch. When quite cold out it into finger-shaped pieces 3 inches long and 1 inch wide, and coat carefully with beaten egg and cracker crumbs or bread- crumbs. Have ready a deep pan of hot fat, and fry the mush until lightly browned. Drain well and serve hot, TYPICAL AMERICAN AND CANADIAN DISHES I625 Tlme.-.To fry, about 1 5 minutes. Average Cost, 5d. Sufficient for 6 or 7 persons. Seasonable at any time. 3908.—0YSTERS, BAKED. lngredlents.--r solid pint of oysters, i of a cupful of good white stock, i a cupful of finely-chopped mushrooms, i a teaspoonful of finely~ shopped onion, 3 tablespoonfuls of butter, 1 heaped tablespoonful of flour, 1 tablespoonful of lemon juice, 1 heaped teaspoonful of salt, } of a teaspoonful of white pepper, a few grains of cayenne, the yolks of 2 eggs, i a pint of breadcrumbs. Method.--Bring the oysters and stock just to boiling point, then strain and preserve the liquor. Cook the onion and mushrooms lightly in the butter, stir in the flour, add the liquor, and stir until boiling. Add the yolks of eggs, seasoning, lemon juice, and lastly the oysters. At once turn into a. well-buttered dish, cover with breadcrumbs, sprinkle With salt and pepper, and add a few bits of butter. Brown the surface in a quick oven, and serve hot. Tlme.—A1together, about 40 minutes. Average Cost, as. to 2s. 3d. Sufficient for 3 or 4 persons. Seasonable from September to April. 3909.——OYSTERS COOKED IN A CHAFING DISH. Ingredients-+1 solid pint of oysters, 2 tablespoonfuls of butter, a small teaspoonful of salt, a few grains of cayenne, slices of buttered toast. Method.--Melt the butter in the chafing dish, put in the oysters, and Sprinkle in the seasoning. Stir repeatedly and cook gently until the Oysters begin to curl at the edges, then serve at once on the prepared toast. Variety may be introduced by adding either 2 or 3 tablespoon- fuls of thick cream just before serving, or 2 yolks of eggs beaten with the juice of 1 lemon. Tlme.-—About IO minutes. Average Cost, 18. 6d. Sufficient for 3 or 4 persons. Sessonable from September to April. 3910.--0YSTERS, srswsn. Ingredients.--r quart of liquid oysters, 1 quart of milk, 2 tablespoon- fuls of butter, 1 heaped tablespoonful of flour, salt and pepper to taste. Method.--Drain the liquid from the oysters, bring it and the milk to boiling point. Knead the butter and flour together, divide into small pieces, stir them into the milk and oyster liquor, and add salt and pepper to taste. Boil gently for 3 minutes, put in the oysters, bring again to the boil, draw the stewpan aside for z or 3 minutes, and at once serve. If preferred, 3 tablespoonfuls of powdered cracker crumbs may replace the flour. Tlme.-r-About 1» an hour. Average Cost, 1s. 46. to rs. 6d. Sufficient for 4 or 5 persons. Seasonable from September to April. Ovsrus.--In the United States oysters are more frequently sold by measure than number. When sold by measure, a considerable amount of water is added to the liquid contained in the shells, the name “ liquid oysters." 1020 HOUSEHOLD MANAGEMENT 391:1MPEACHES, T0 DRY. Ingredients.-Peaches (not quite ripe ), an equal weight oi sugar. Method.—-Sca1d and remove the skinsldivide and stone. the. drulf- Place them On dishes, cover With sugar, let them remain for 24 hours, then put the whole into a. presertring' Pan and simmer gently until clean Turn into an earthenware vessel, after two days drain ofi, boil tip, and replace the syrup, let them remain tvvo days longer, then drain away the syrup; and dredge the peaches liberally with fine sugar. Leave them in single layers in a cool place until dry, then pack them in air~tight tips, with Paper between each layer. ApricotS, nectarlnes 0t plums may be dried by this method. Timer-#5 or 6 days. Seasonable irom August to September: 3912w—PICKERIL, To COOK. See recipes Nos. 5 74-8 for cooking Pike1 which this fish reSembles. 3913.--POP OVERS. Ingredients—1 teacupful of white flour, 1 teacupful of milk, 1 egg, salt to taste. Method-LMake a batter of the ingredients, pour’ intoahot; greased, bop-(wei- tin, and bake in a quick oveni Popover tins are similar t0 sheets of patty pans, but the hollows are deeper. Time.--From 204 to 25 minutes. Average Cost, 3d. to 4d. Sumelent for or 6 persons. Seasonable at any timel 3914.—~+RICE GRIDDLE CAKESl Ingredients—t pint of plainly boiled rice, 2 cups of White flow}, 2 pints of milk, I. tablespoonful of oiled butter, 1 tables nful of sugar, 1 teaspoonful of salt, 1 teaspoonful of baking powder, 3 eggs. Method.-—Add one pint of milk to the rice, cover it and“ let stand all night. In the morning stir in the flour, sugar, salt, andbaktng powder- Beat the eggs, add the butter and remaining pint of milk to them, rpix with the flour, etc.,. and beat well, ,Fry on the griddle and serve, hot,- Tlmew—To try the cakes, about 10. minutes. Average Cost, is. id, to ls. 4d. Sufficient ion 8o: 9 persons, Seasonable at any time, 391 5.-1—RYE BREAD.r IngredientsJ-n quarts of rye flour, § a bupful of liquid yeast (or 1 oz. of compressed yeast), *1 tablespoohiul of sugar, ‘1 tablespoonful of butter oiled, 2 teaspoonfuls of salt, 1} hits of wami water» Method-“Mix the flour, sugar and s t together. To the water Add the yeast and butter, and Stir the whole into the flour. Knead rwell, cover plosely, and let it remain in a warm place for about 8 hours. When ready shape into 3 loaves, or 2 loaves and some small rolls, let TYPICAL AMERICAN .AND CANADIAN DISHES 1621 them remain near the stove until they rise to twice their original, size; and bake in a moderately hot oven, The loaves will require from r to 1} hours, and the rolls from 20 to 25 minutes. Tlme.--About to hours. Average Cost, is. tumcient for g loaveS. Seasonable at any time. 3916.—RYE POP OVERS. Ingredientsfl-ii cups of ,rye flour. I cupful, oi white flour, 1 table- spoonful of sugar, I teaspoonful 0t salt, 2 eggs, I pint of milk. Motherly-Mix the dry ingredients togethera Beat the eggs, add to them the milk, and gradually mix with the flour. When sufficiently moist to ofler little resistance to the spoon beat well. Stir in the remainder of the milk and egg, turn into well—buttered cups orpopmver tins, and bake in a ,fairly hot oven. Tlme.—To bake, from 20 to 30 minutes.I Average Cost, about 9d. Sulllclent for p pr 8 persons.T Seasonable at any time. 3917.--SHAD, BAKED. Ingredients.—-Shad, 4 has. bf‘ breadcrumbs, 2 ozs. of finelywhopped cooked lean ham, lr oz. of butter, t oz. of flour, 1 egg, 1- of a pint of port wine, 1» of a pint of Rvater, milk, i» a teaspoonful of powdered mixed herbs, 1 lemon, salt and pepper. Method.-—'Wipe and dry the fish thoroughly, mix the breadcrumbs, ham, herbs, and a little salt and pepper well together, moisten it With i the egg and a little milk, and stufi the fish. Place the fish in a well- buttered baking-dish or tin, brush it~ ever hvith egg, and spread ‘Fthe remaining stuffing on the outside of the fish; Pour the wine and water round, cover the fish with a buttered paper, and bake in a moder- ate oven. ior about 1 hour. Shortly before the fish is done melt the butter in a stewpan, stir in the flour, strain and add the liquor from the fish, bring to the boil; and simmer for 5 minutes» Serve with the sauce round, and garnish with sliced lemon. Time-+1} hours. Average Casters” in addition to the fish; Sulllclent, allow 4 lbs. of fish for 8 or 9 persons. Seasonable from April tq June. 391a-sLAW, COLD. Ingredients.—r tender cabbage, 1 egg, } an 02. ct butter, {» of a pint of vinegar, 1 tablespoonful of flour, r teaspoonful “of Celery seed, salt.» Method.—Shred the babbage finely, rejecting the stalk and outer leaves. Warm the vinegar and butter in an enamelled pan, put 'in the cabbage, sprinkle over it the celery seed, lieur and a good pinch of Salt, and ebok gently for a few minutes. Beat the egg lightly, add it to the contents bi the pan, and stir and cook for 3 on 4 minutes. Serve cold. TlmeA-l-About 30 minutes. Average Cost, ed. to 8d. Bumelent for 3 or 4 persons. Seasonable at any time. 1628 HOUSEHOLD MANAGEMENT 3919.--SLAW, HOT. Ingrodients.--r tender cabbage, r egg, 1 oz. of butter, i» of a pint of sour cream, salt and pepper. Method.—Remove the outer leaves and heart of the cabbage, and shred the remainder as finely as possible. Melt the butter in a frying- pan, add 2 or 3 tablespoonfuls of boiling water, and put in the cabbaget Season to taste with salt and pepper, cook gently until the cabbage is tender, then add the egg previously well-beaten. Stir and cook slowly for 3 or 4 minutes, then add the cream, make thoroughly hot, and serve. Tina—About 20 minutes. Average Cost, rod. to IS. Sufficient for 3 or 4 persons. Seasonable at any time. 3920.—-SQUASH, BAKED. Ingredients.—r pint of squash purée, 1 pint of bread or cracker crumbs. 1 of a pint of milk, 1 oz. of butter, pepper, salt. Bismuth—Prepare the squash as directed in either of the following recipes, cook until tender, and pass through awire sieve. To the purée thus obtained add the breadcrumbs, milk, butter warmed, and a seasoning of salt and pepper. Mix all well together, turn the prepara- tion into a greased fireproof dish, and bake in a moderate oven for one hour. Serve hot. 'l‘lme.--About 1} hours. Average Cost, 9d. to 1 1d. Sutlieient for r dish. Seasonable at any time. 3921.—-SQUASH, SUMMER. lngredleuts.-Young, fresh, tender squashes, butter, salt and pepper. Method.---Wa.sh and dry the squashes, do not pare them, but cut them into quarters and remove the seeds. Put them into slightly salted boiling water, and cook gently for about 20 minutes, or until tender. Drain well, mash, replace in the stewpan with a lump of butter and a seasoning of salt and pepper, re-heat, and serve. TlmeF-About {an hour. Average Cost, 3d. each. Sumcient, allow 2 to 3 or 4 persons. Seasonable all the year. Nola—The term squash is loosely used, especially in the United States. for 2 or 3 kinds of gourd, including the pumpkin. 3922.--SQUASH, WINTER. lngredlents.—-Squash, butter, sugar, salt and pepper. Method.-—Split the squash and take out the seeds, put it into slightly salted boiling water, and boil until tender. Scrape out the soft part fmm the shell, mash it or pass it through a wire sieve, and put it into a stewpan with a lump of butter, a good pinch of sugar, and a good seasoning of salt and pepper. Make thoroughly hot, and serve. Tlme.-~About } an hour. Average Cost, 3d. each. Sufllelent, allow 2 to 3 or 4 persons. Seasonable all the year. TYPICAL AMERICAN AND CANADIAN DISHES r629 3923._Succorasn. Ingredients.—Lima beans, to 1 pint of beans allow 1 quart of green corn, butter, cam, sugar, salt and pepper. Method.--Cut the com from the cob and shell the beans, put them into separate vessels of slightly salted boiling water, cook until tender, and drain well. Mix them together, put them into a stewpan with a lump of butter and a little cream, add a good pinch of sugar, and a seasoning of pepper, and shake gently over the fire until thoroughly hot. In winter, when the vegetables are dry and hard, soak both corn and beans for at least 12 hours, then proceed as directed above. Canned Lima beans and canned corn are also used. Tlme.--About } an hour. Average Cost, is. Sufficient for 7 or 8 persons. Seasonable from July to September. 3924.—SWEET PICKLE. Ingredients.---7 lbs. of peaches, pears or plums, 4 lbs. of loaf or preserv- ing sugar, 1 pint of good vinegar, I blade of mace, } an inch of cinna-r men, 3 cloves. Method.-Remove the skins, stones or cores of the fruit, and place it in a preserving pan with alternate layers of sugar. Bring very slowly to boiling point, then add the vinegar and spices, and boil for 5 minutes. Take out the fruit with a skimmer, draining it well from the syrup, and place it on dishes to cool. Boil the syrup gently until thick, removing any scum as it rises, and pour it boiling over the fruit, which Should be previously packed closely in glass jars. Cork tightly and Store in a cool dry place. Examine frequently for the first month, and if there are any signs of fermentation, put the jars, uncovered, in a pan of water, and heat until they are scalding hot. “Elma—From r to 1} hours. Average Cost, 4s. 6d. Sumelent for 11 lbs. 0f pickle. Seasonable from June to September. 392 5.——TERRAPIN BROWN STEW. lngredlents.—r large terrapin, r heaped tablespoonful of flour, itable- Spoonful of butter, 1 of a pint of water in which the terrapin was boiled, } of a pint of sherry, t teaspoonful of salt, § of a teaspoonful of mixed cayenne, ground mace, pepper and allspice, 1- of a lemon thinly sliced. Method.—Cut the meat of the terrapin into small pieces, put it into a stewpan with the water, salt, and mixed spices, and simmer gently for 20 minutes. Meanwhile melt the butter, add the flour, cook gently until the flour acquires a nut-brown colour, then pour On to it the liquor in which the terrapin has simmered. Stir until boiling, put in the terrapin in which the liquor was drained, add the wine and sliced lemon. Make thoroughly hot and serve, Tlme.--About 40 minutes. Average Cost, 2s. 6d. to 10s., according to season and locality. Sufilelent for 3 persons. Seasonable.—Obtain- able all the year. I630 HOUSEHOLD MANAGEMENT 3926.—TERRAPIN, TO BOIL. Ingredients.“~‘l‘errapins and waters Method.—The terrapins are either killed by plunging them intQ boiling water like lobsters, or after cutting bit the head the body is soaked in cold water for about i an hour, and afterwards boiled irom i an hour to 2 hours, according to size and age“ When Sufiiciently cooked, the legs can be broken with a slight pressure and the Shell Will separate easily. The liver, gall, bladder and Sand bag must be taken away, also the head when not cut oil before cooking, and the film surrounding the eggs. What remains is edible} and the water in the shell should be preserved. Tar Tnlumit is e {reek-water er tidal inhaled, or the family Bmvdida, found from Island to the Gulf of Mexico. They vary considerablyin size,quahty and price in diflerentlocahheev 3927.-TERRAPIN WHITE srew. Ingredients.-i large terrapin, } a pint of cream, 1- of a pint of sherry, 4} of a ‘pint of Water, the yolks of 3 hard-boiled eggs, 1} tablespoonqu of butter, I teaspoonful of lemon juice, 1 teaspoonful of salt, 1- of % teaspoonful of mixed cayenne, ground mace, pepper and allspice. Method.—Cut the meat of the terrapin into small pieces, place in a stewpan, add the water, butter, salt, mixed spices, and liquor drained from the shell and simmer gently for no minutes. Pass the yolks 0! eggs through a fine sieve, mix with them the cream, add the lemon juice and sherry, and mix the whole with the contents of the stewpan, Make thoroughly hot and Serve. TlllIO.——TO reheat the terrapin, about 5 km hour; Average Cost, .28. 6d. 6 ios., according to season and locality. Sumcient ior 3 persons, Seasonable.—Obtainable all the year. 3928.—-WAFFLES. Ingredients.—r cupful of butter, 3 cupfuls of sugar, 3 eggs, teaspoon- ful 9i baking-powderII } a nutmeg grated, i a teaspmniul of alt, 1 tea, spoonful of milk, flour. Methodm-Beat the butter, add to it the sugarf nutmeg1 salt, baking- powder, previously dissolved in the milk, and the eggs. Beat Well. adding gradually as much flour as will make a thick batter» Heat the wattle-iron, rub it over with butter, put in about 2 tablespoonfuls of the batter, and cook over a sharp fire. Timon-I0 cook, from 8 to 10 minutes. Average Cost, 1s. ad. to Is. lid. Bulliolent for 8 pr 9 persons, Seasonable at any time. 3929.——WAFFLES. (Another Method.) Ingredients—i a 1b. of flow, f a lb. of butter, 2 ozs. bf sugar, 3 eggs, 1 pint of milk, f a teaspoonful of halt. TYPIC AL AMERICAN AND CANADIAN DISHES 1631 Method.~—Beat the butter and sugar to a cream, add the yolks of eggS, the salt, flour and milk, a little alternately, so as not to make the mixture either too stifl' or too moist. When well mixed stir in as lightly as possible the stifliy-whisked whites of the eggs. Heat and butter the waffle-iron each time before filling it. Tlme.—To cook, about 6 or 7 minutes to bake each one. Average {2105317. ad. to is: 5d. Sulllcient for 9 or 10 persons. Seasonable at any .111 . 393o.—WAFFLES MADE WITH YEAST. Ingredlents.--Flour, 1 pint of warm milk, I tablespoonful of fresh yeast, 1 oz. of butter, } a nutmeg grated, 1} a teaspoonful of salt, 3 eggs. Mamet-“Beat the eggs well, add the yeast, milk, butter melted, nutmeg, salt, and as much flour as will make a light batter. Cover, and let it remain in a warm place from 2} to 3 hours. Cook as directed in recipe N0. 3438. Tlme.--Altogether, about 4 hours. Average Cost, 9d. Sulllc lent for 7 or 8 persons. Seasonable 'at any time. 393r,~—WASHINGTON PIE. Ingredients-“r lb. of flour, 1! of a lb. of caster sugar, Q a 1b. oi butter, 6 eggs, r gill of cream, the finely-grated rind of i a lemon, } a teaspoonful 0f saleratus, fiuit jelly or apricot marmalade. Method.-~Beat the butter and Sugar together until white and creamy, then add the lemon~rind and the eggs 1! at a time, beating well betvveen ach addition. Mix the saleratus with the creamJ stir it into the miXture, and add the flour as lightly as possible. fTurn into 4 round shallow baking~tins, and bake in a moderate oven. Allow the cakes to get cold, then Split them and put a thick layer of fruit jelly, 01' apricot lnarrnalade, which has been stiffened by a little gelatine, between the Cakes. Cut into seetions. and serve as a cold sweets Time.—-To bake, about 20 minutes. Average Cost, 2s. 6d. Sulllclent for 4 cakes. Seasonable at any time, TRUSSING POULTRY AND GAME CHAPTER Lx TRvserG may be said to be one of the most important arts in con' nexion with cookery. In London and other large towns where so much, if not all, the poultry and game is sent out ready prepared for cooking, many cooks do not make it a study ; but it ought, neverthe' less, to be a part of the education of each one. Realizing the import' ance of this branch of the cook’s art, and knowing how difficult it i5 to learn from written instructions, we have prepared a series of illus- trations to practically show the various stages in. the preparation of game and poultry for different modes of cooking. To Obtain these and to ensure their being reliable guides for the uninitiated, we secured the services of a very experienced trusser. The latter, taking each bird or animal in turn, demonstrated the manner of drawing, trussing, etc., at each stage of which a photograph was taken, so that by studying these the amateur will be able to acquire the proper method- Skewers are not now used for trussing fowls and similar small birds, which are always trussed with a needle and twine. This mode not only facilitates the carving, but avoids serving a dish rendered unsightly by skewers or skewer holes. Trussing needles, made of iron, are obtainable from any ironmonger. They are very similar to packing needles-strong and straight, about 9 inches long. 3932.—TO PLUCK A BIRD. Hold the bird in the left hand, and commence to pull ofl the feathers from under the wing. Having plucked one side, take the other wing and proceed in the same manner until all the feathers are removed. Poultry feeders usually pluck birds immediately after killing, because the feathers are more easily withdrawn before the flesh stiffens. Another way is to plunge the bird into hot, but not boiling, water for about one minute, and immediately pull out the feathers. But this is a rather risky method, for if the bird be left too long in the water, the skin becomes tender, apt to be easily torn, and the appearance is thus spoiled. 101$ TRUSSING No. 1. ." Section of fowl cut in half: (1) with internal organs ; (2) when drawn. log 3 G TRUSSING No. 2: TO DRAW A FOWL. See directions on page 1633. 110 TRUSSING POULTRY AND GAME 1633 3933.-TO SINGE POULTRY. Hold the bird by the neck with the left hand, and with the right hand singe OK the down with a lighted paper, moving it quickly so as not to scorch the bird ; those parts that will be hidden after the bird is trussed must be most carefully gone over, but it is usual to again singe after trussing. In large kitchens there is sometimes a gas-tube, which is very convenient for singeing poultry, and avoids to some extent any chance of burning or scorching during the operation ; but a lighted paper carefully used is all that is actually necessary. It is useless to expect singeing to take away the feathers that have been left in through careless plucking; if any should appear, they must be pulled out, not singed off, otherwise they will impart a dis- agreeable odour of burnt feathers to the bird. 3934.—TO BONE POULTRY AND GAME. Birds are invariably plucked and singed before boning, but not drawn. The crop, however, should be removed, the wings and legs cut ofi at the first joint, and the tendons of the legs carefully drawn at the same time. To bone the bird, use a small sharp knife, and first remove the merry-thought at the neck-—a very simple matter. This done, cut the skin down the centre of the back and raise the flesh carefully on either side, sever the wing joints, and continue to detach the flesh, keeping the blade of the knife close to the bone. When the legs are reached, dislocate the joints, cut the connecting tendons, but leave both wings and legs intact until the breast and back bones have been removed, together with the viscera. Turn the body completely inside out ; take the thigh bones of one of the legs in the left hand and strip the flesh downwards. Repeat this until all the small bones are removed. The bird may then be turned right side out again, when it will be found completely boned and should be quite whole. Both large and small birds may be boned in this way. They are then stuffed, re-shaped and trussed, or rolled into galantines. 3935.—-T0 DRAW POULTRY. (Trussing Illustration Nos. I and 2.) In order to draw a bird. properly, it is well to know where to find the different parts of the inside. Trussing Illustration No. I, Fig. I, shows a fowl cut in half. The different organs can be seen in the positions they occupy. Fig. 2 shows the inside of the bird when drawn. Lay the bird back downwards upon the table, and cut off the ends of the pinions. Then turn the bird breast downwards, and cut a long slit in the back of the neck, in the manner shown in Trussing Illustra- tion No. 2, Fig. I ; pass the knife under the skin, cut off the neck at its junction with the body, taking care not to cut through the under .30 r634 HOUSEHOLD MANAGEMENT skin of the neck in this motion. Then out through the skin of the back of the neck at the place where the first incision was made and through the underneath skin about three inches from the breast, leaving the two flaps of neck skin to fold over the jagged opening (see Figs. 2 and 3), and draw out the neck. Then take out the crop. and well loosen the entrails by placing the forefinger inside the body, and working it round from left to right (see Fig. 4). Put the fowl on the table tail upwards and make a deep cut straight across the body between the tail and the vent. The vent can then be easily cut out, and the opening will be found sufficiently large to enable the fingers to be put inside the bird to take hold of the gizzard, etc. (see Fig. 5), and if the loosening at the other end has been properly per- formed, the whole of the inside of the fowl can be easily drawn away in one mass. Care should be taken not to draw away the fat on giz- zard. This can be felt with the fingers and may be easily left inside the bird. Be very careful not to break the gall-bladder, for this accident may ruin the bird by imparting a very bitter taste to the flesh. Nov! wipe out the inside with a Clean cloth, but do not wash the bird. unless any part of the inside has been broken in drawing; dip the legs of the bird in boiling water, scrape them, and cut off the claws. 3936.--TO TRUSS A FOWL FOR ROASTING. (Trussing Illustration No. 3.) Place the fowl upon the table as shown in illustration, and pass the needle and string through the centre of the fowl, just above the thigh- bone, exactly in the centre of the two joints (see Fig. I), leaving the end of the string protruding from the place where the needle entered the bird. Turn the fowl over on to its breast,L and carrying the twine on, pass it in a slanting direction between the two centre bones of the wing, catching the underneath part of the pinion (see Fig. 2), and then over the bird through the pinion and then the wing of the other side. and the string will come out near the point where it first entered the fowl ; then tie the two ends together, but not too tightly or the bird will not lie flat On the dish (Fig. 3). Next take the fowl in the left hand, breast downwards, and pass the needle and twine through the back, close to the end of the thigh-bones (Fig. 4) ; put the legs into position shown, turn the fowl on its back, and carry the string over the leg and then through the breast, catching up a small portion of the bone as the needle passes through. Take the string on over the other leg and tie the ends together, and the bird will be ready for roasting (see Fig. 5). Now again singe the bird, going over it very carefully, so that no feathers remain : then, after cleaning and washing the gizzard and liver, put one in each of the pinions. TRUSSING POULTRY AND GAME r635 3937.--TO TRUSS A FOWL FOR BOILING. (T russ- ing Illustration No. 4.) It is generally found more diflicult for a. beginner to truss a fowl for boiling than for roasting, for in loosening the skin and drawing it over the bone it is very easy to tear it. Loosen the skin of the leg by placing the two first fingers of the hand inside the body, and working round the leg as shown (Fig. 1). Make a. cut in the drumstick of the fowl, about half an inch from the hock (Fig. 2), to prevent the bone from breaking under the next opera- tion. Turn the shank inward on to the back of the fowl (Fig, 3), and draw the skin of the leg over the hock, tucking the joint into the body (as in Fig. 4). Next cut ofi the shank about half an inch above the foot, i.e., cutting ofi all the leg and foot that shows in Fig. 4. Sew With needle and string as for roasted fowl (see Fig. 5). I 3938.—'I‘0 TRUSS A TURKEY. (Trussing Illustra- tion No. 5.) Turkeys are plucked and singed in exactly the same manner as fowls, but before trussing draw the sinews. To do this, break the leg bones close to the feet, run them on a hook placed in the wall (above You, so that weight as well as strength can be brought to bear), and draw out the sinews as shown in Fig. I. This is sometimes rather a hard task, but it must be done or the legs will be uneatable. Next cut off the neck close to the back as directed in Recipe No. 393 5, leav- ing enough skin to turn over it, and loosen the liver and the rest of the inside at the throat end. Cut ofi the vent, take out the gut and draw the bird with a hook sold for this purpose. Take great care not to break the gut joining the gizzard, for fear of grit, or the gall bladder, which, if broken, would make the flesh bitter. Next dry the inside thoroughly. Cut the breastbone through at each side close to the back, beat it flat with a wooden rolling-pin, then place the pinions as shown in illustration, and skewer (Figs. 2 and 3). Press the legs close to the body and skewer at first and second joints, and the turkey will now be ready for stuffing. Having filled the bird with the forcemeat (the fuller the better and heater it will look), skewer over the flap of skin, also that at the neck. Turn the bird back uppermost and put a string across and across as shown, except in the case of a very small turkey, when it will not be required. As with a fowl, a boned turkey has sometimes the legs put inside, 80 that less stuffing is needed a and the aim is not to preserve its form has to make it present a. broad smooth surface that is easy to carve. 1636 HOUSEHOLD MANAGEMENT 3939.—-TO TRUSS A GOOSE OR DUCK. Illustration No. 5, Fig. 5.) Geese and ducks are prepared, drawn and trussed in the same manner as fowls and turkeys, except that the wings or pinions are cut off at the first joint. The feet of a goose are nearly always removed, but those of a duck are just as frequently left on, the tips of the toes alone being cut ofi. Having well plucked and singed the bird, cut off the feet at the joint, the pinions at the first joint, and the neck close to the back, as directed for fowls, leaving enough skin to turn over the back. Next loosen the inside at the throat end. Cut the bird open between the vent and the rump and draw ; then wipe out the bird and very carefully flatten the breastbone with a rolling-pin, taking care not to break the bone into splinters. Put a skewer through the under part of one wing and bn'ng it through the other, as shown in Fig. 5. Skewer the legs by passing the skewer through the first joint and carrying it through the body so as to secure the other. Always remove the merry-thought from a duck or a goose. (Trussing 394o.--'1‘0 muss onouss. When plucking leave the breast feather for removal afterwards, in order to prevent the skin being broken in trussing. First, cut off the head, leaving enough skin to skewer back, loosen the inside at neck and squeeze out and wipe the inside of the bird. Secondly, bring the legs close to the breast, between it and the side bones, and pass a. needle through the pinions and the thick part of the thighs, tie round, then take of! the breast feathers with the aid of 8 knife, thus avoiding the breaking of the skin. Partridges and pheasants are trussed in the same manner, but the latter are large enough for the passage of the hand and can be drawn in the same way as a fowl. 394r.——T0 TRUSS A PIGEON. (Trussing Illustration No. 3, Figs. 6 and 7.) First pluck and draw the bird, wash it very thoroughly and wipe perfectly dry. Then cut 03 the neck and head, and the toes at the first joint. Truss for roasting by crossing the legs and running 8 trussing needle and twine through both pinions and legs (Fig. 7). For stewing, twist the legs up on each side and fasten with a truss- ing needle and twine (Fig. 6). Pigeons are better if drawn directly they are killed. They are birds that do not improve by keeping. ’ TRUSSING No. 3: FOWL FOR ROASTING. See directions on page I6 34. ll] 36* TRUSSING No. 4: FOW L FDR BOILINGo - '. ‘-~~ ’4'“ '7 o o a s- > - . . - a" - .i-Iczv'nV-n)‘ See directions on page 1635. [12 TRUSSING POULTRY AND GAME I637 3942.-ro muss A smps. First pluck the birds, and wipe them outside with a damp cloth, but do not draw them. Twist the legs, thrust them close to the body 3 Skin the neck and head, and bring the beak round under the wing. The birds should then be placed on toast. 3943.-ro muss PLOVERS, QUAILS, AND wooncocxs. These are dressedin the same way as snipe. 3944.—TO SKIN AND TRUSS A HARE. (Trussing Illustration No. 5, Figs. 6 and 7.) Cut ofi the fore and hind legs at the first joint, make a long slit in the skin underneath the body, detach it from the flesh, and draw it over the hind legs, leaving the tail on. The next step is to draw the Skin over the back and slip out the fore legs, easing it with a knife, if necessary, over the neck and head, and being very careful not to injure the ears, which are left on, In skinning this is the most delicate part, and one that is always found difficult by the amateur, but the appear. ance of a roast hare is spoilt if the ears are torn or otherwise injured. To hang the bare on a. hook is a most convenient way of accom- plishing the skinning, as both hands are thus free and the skin can be thus far more carefully removed and with far greater case than if the animal be laid upon a. board. Slit the body in the same direction as the skin was cut, remove all the viscera except the kidneys, and wipe the inside with a clean damp cloth. Next cut the sinews beneath the hind legs and press them to- wards the head, and bring the fore legs backwards to the hind ones. When the legs are arranged in the manner indicated, a skewer can be passed through the two legs on one side, through the body and the two legs on the other side, the chief part of the trussing being thus eflected by means of one skewer. Press back the head (Fig. 6), pass a skewer through the top of the shoulder, the back of the neck, and out through the top of the opposite shoulder. 3945.——TO TRUSS A RABBIT FOR ROASTING OR BOILING. Empty, skin and wash the rabbit thoroughly, wipe it dry, and take out the eyes. Then cut off the fore joints of the shoulders and legs, and, bringing them close to the body, fasten with needle and twine, skewer firmly. Thirdly, raise the head and skewer it back between the shoulders. Put stuffing in (if liked) when for roasting, and sew up. HERBS, CONDIMENTS, AND AUXILIARIES CHAPTER LXI THE first pages of the present chapter deal principally with the various seasonings and flavourings which form an important part of every culinary preparation, followed by a brief description of the elementary processes which enter largely into every-day cookery. The success of many dishes depends more on the condiments and auxiliaries used in compounding them than on the material forming the base 1 hence the necessity of some slight knowledge of the qualities of the respective seasonings and flavourings, and the exercise of a certain amount of care in preparing the auxiliaries. Herbs Aromatic Herbs and Plants—A number of these are used in a dry state, but when freshly gathered a better flavouf is added to the pre- paration hi 1which they form a part. Bay-leaves [Fri—Fem?!“ de laun'er).--The leaves of the common laurel, Pmmus Iaurocerasus, are employed for culinary purposes to give a kernel-like flavour to sauces, stocks, mirepoix, custards, pud- dings, etc. They may be dried and their flavour preserved for a great length of time if kept in an air~tight tin. Basil (Fr.—Basz'lz'a).—-The flavour of this herb greatly resembles that of the bay-leaf. It finds great favour with French cooks, but it is not much used in England except as a flavouring for fish soups and fish sauces. It is in perfection about August, when it should be dried and preserved in air-tight bottles or tins for winter use. Like many other herbs, it may be obtained ready-prepared. Bouquet Garnl.--The little bunch or fagot of herbs to which this name is applied usually consists of two or three sprigs of parsley, a sprig of thyme, and a bayleaf, with the addition of marjoram, celery leaves, basil, or other herbs may, if liked, be added. was HERBS, iCONDIMENTS, AND AUXILIARIES 1039 Burnet.--The use of this perennial plant has gone somewhat out of fashion. In former times it constituted one of the principal ingredients of claret cup, its leaves, when slightly bruised, smelling like cucumber: Its modern use is confined to salads. Capsicums.--SeveraI varieties of this plant are cultivated in the East and West Indies and in Americal The red chilli, which invariably forms part of mixed pickles, is the pod of the capsicum, and chilli vinegar is made by infusing capsicum pods in vinegar until some of their pungency and strength is extracted. From the same source comes cayenne pepper, obtained from the pods and the seeds, which are well dried and pounded until they are reduced to a fine powder. Capsiv cums owe their stimulating power to an active principle called capscin, and when used in moderation produce no injurious efiects. Carrots and Turnips.-~The small pale-Coloured carrot that grows wild‘ in England is not the original of the cultivated variety, which is certainly one of the most valuable and useful vegetables we possess. The garden Carrot in general use is a genus of the umbelliferae, and was intro. duced into England in a cultivated state during the reign of. Elizabeth. Turnips alsd grow wild. in England, but naturalists have asserted that the wild turnip is not the progenitor of the valuable culinary esculent of the present day. In this cultivated state they are generally sup~ Posed to have been originally introduced from Hanover, in the reign 0f George I. The manifold purposes for which both these vegetables are employed are too well known to need comment. In adding them to a soup, sauce or ragout, the rule of using less turnip than carrot Should always be observed, Both should be used sparingly, other- wise their flavour overpowers that of the materials with which they are cooked. Chervil (Frr-Cer/euil ).-+—This umbelliferous plant is used as a flavouring agent in entrées, sauces, and soups, its peculiar flavour being greatly appreciated by many. But it is still more usefully employed for decorative purposes, its small, pretty, delicately tinted leaves being invaluable as a means of introducing a green garniture to chaud-i firoids, savouries, salads; etc. In Scotland and in the north of England this plant is commonly called Myrrh. Chives (Fr.——Cz?>oulette).e-The root of this plant consists of small, flat, clustering bulbs. Like other small varieties of the onion tribe, it has a very powerqu flavour; and consequently must be sparingly used. Garlic (Fr.—A il).—The genus A Ilium includes the chive, garlic, leek; onion and shallot. Of these, garlic possesses the most powerful aroma and flavour. In Spain, Italy, and other parts of the Continent, garlic is highly esteemed, but unless very sparingly used the flavour is disagreeable to the English palates The root consists of Several bulbs called cloves, and sufficient flavour may be added to any dish or salad by simply rubbing the vessel containing it with the end of half of one of these clovesa r640 HOUSEHOLD MANAGEMENT Leeks (Fr.--Poireaux).~This plant, the Allium porrum, is largely employed as a flavouring agent in culinary preparations. In Wales it is highly esteemed, but, notwithstanding its mild, delicate flavour, it is little used as a vegetable in England. Marlon-am (Fr.--Marjolaina).-~There are four kinds of marjoram, but the sweet or knotted variety, known to naturalists as Origamml Mariomma, is the only one used for culinary purposes. This well- known herb is a native of Portugal, and was introduced into this country in the sixteenth century. Sparingly used, it imparts an agreeable flavour to many sauces, stews, and other preparations, of which onion forms a partJ The herb should be gathered in July, well-dried, finely-powdered, and bottled for winter use. Mint (Fr.-Menthe).->This aromatic plant belongs to the natural order Labiatae. The M mike vividis, the variety cultivated in our kitchen gar- dens, has a more agreeable flavour than its bongeners, and it is the one generally used in cookery. Mint possesses the property of correcting fla- tulence, hence the custom of using it in pea-soup and with new potatoes. Onions (Fr.—-0ignons).-—This bulb, the Alium cePa, which is the most common, but, at the same time, the most popular of this class of vege- table, diflers widely as regards size and flavour. The smaller varieties are the more powerful, while the larger species, like the Spanish, are mild and sweet. A mild flavour of onion is generally liked, but the objection to its use is the odour left on the palate. This may be obviated in some measure by parboiling them before adding them to any preparation, the objectionable matter being more effectually removed by changing the water two or three times during the process. Parsley (Fr.-Persz'1).--This herb is said to be a native of Sardinia, but is largely cultivated in every country in Europe. Parsley pos- sesses the peculiar property of absorbing the strength of other flavouring ingredients; hence the necessity of using it with discre' tion. In consequence of being generally regarded as exceedingly simple and harmless in character, this herb is frequently employed in altogether disproportionate quantities, thereby overpowering the flavour of other substances with which it is mixed. Parsley intended for winter use should be gathered before it loses its tender shade of green. It is first blanched in boiling water for 1 minute, then put into a hot oven, and when dry enough to be easily reduced to a fine powder it is rubbed through a hair sieve, and put into well-corked bottles or air-tight tins. Sage (Fr.--Sauge).-'l‘his well-known plant belongs to the genus Salvia, a branch of the mint family. It was originally a native of the South of Europe, but its cultivation in England dates from an early age. There are several varieties, known as green, red, small leaved, and the broad-leaved balsamic. Both green and red sage are em- ployed for cookery purposes, especially in stufings, of which onions term the principal part, but other kinds are used for medicinal purposes. TRUSSING No. 5. POULTRY, eooss. AND HARE. See directions on pages 1635, 1636, and 1637. n 3 36,, 0 ‘~. A DINNER TABLE FOR SIX PERSONS. q‘ 'Av‘ -000 ‘}1 “a .I‘-'1 "MG. ‘ |,..: ' .1." V 5 . 4 ‘ IQ? 114 HERBS, CONDIMENTS, AND AUXILIARIES I641 Shallot or Eschalot (Fr.--Echalote).--This bulbous root is anative of Palestine, and was introduced into England by the Crusaders. It derives its botanical namea Allium Ascalam'cum, from Ascalon, in the vicinity of which place it was found growing wild. The shallot has a bulbous root, made up of a number of smaller bulbs, called cloves. It is more pungent than garlic, but its flavour is more delicate, and more palatable to those unaccustomed to the use of garlic. The shallot is more pronounced in taste than the onion, but does not leave so strong an odour on the palate, and for this reason it is often employed instead of the onion for flavouring culinary preparations, sauces and vinegars, and more especially for salads eaten in a raw state. Shallots are in best condition in July, August, and September, but may be kept for a great length of time if hung in nets in a cool dry place. Tarragon (Fr,—-Estrag0n).-This perennial plant, known to botanists as Artemisia Dracunculus, is believed to be a native of Siberia. Its leaves possess a highly aromatic flavour, and are largely used for de- corative purposes, the character and form of the leaf being specially Suited to the small devices employed for garnishing chaudfroids, savouries, salads, etc. From it also is made the vinegar known as tarragon vinegar, which is employed by the French in making their mustard, and by the English in mixing mayonnaise and other salad dressings. Thyme and Lemon Thyme (Fr.—-Thym).--Both these species belong to the natural order Labiatae, or mint tribe. The leaves of the Thymus vulgaris possess a highly aromatic flavour, and should be sparingly used. Lemon thyme, or Thymus citriodoms, is a trailing evergreen of much smaller growth than the ordinary common kind, and is remark- able for its smell, which closely resembles that of the rind of a lemon, hence its distinctive name. Condiments Condiments serve a useful purpose in dietetics, not only in enhancing the flavour of substances to which they are added, but also in inducing greater activity in digestive processes. A little additional seasoning of salt and pepper maybe necessary, just before serving,to render a dish more palatable, but all condiments used for seasoning or flavouring should be added either before the dish is cooked or during the process of cooking, otherwise their full flavour cannot be imparted to the materials with which they are mixed. Allsplce (Fr.—-Pz'menl).—~This is the popular name given to pimento, or Jamaica pepper, known to botanists as Eugenia pz'menta, and belong- ing to the natural order Myrtaceae, or myrtle. It is the berry of a fine tree in the West Indies and South America, which attains a height of .1642 HOUSEHULD MANAGEMENT from r 5 to 20 feet. The berries are not allowed to ripen, but are gathered green, dried in the sun, and then become black. The berries combine the flavour of cloves, cinnamon, and nutmeg, hence the name. Angelica (FL-11 ngelique).--Although the seeds of this plant are largely used in the preparation of certain liqueurs, it is chiefly in its candied form that this aromatic herb or plant is known to us. In the northern parts of Europe the leaf stalks are peeled and eaten raw as a great delicach The root, as well as the leaves and seeds, have been employed for medicinal purposes. From its supposed properties as a specific against poison and witchcraft, it was formerly called the “ angelic " plant. Cayenne (Fr.--Pm'vre de Guinée).-This is the acrid and stimulating spice with which we are acquainted. It is a powder prepared from several varieties of the Capsicum, annual East India plants, of which there are three so far naturalized in this country as to be able to grow in the open air ; these are extremely pungent to the taste, and in the green state are used by us as a pickle. When ripe, they are ground into cayenne pepper, and sold as a condiment. The best cayenne, however, is made in the West Indies from the Bird pepper, so named because of the partiality of hens and turkeys to the berry. It is im- ported ready for use. Of the Capsicum species of plants there are five B but the principal are a (r) Capsicum annum, the common long-podded Capsicum, cultivated in our gardens, of which there are two varieties, one with red, and another with yellow fruit. (17 Capsicum baccalum, or Bird pepper, which rises with a shrubby stalk 4 or 5 feet high, with its berries growing at the division of the branches ; this is small, oval- shaped, and of a bright-red colour, from which, as already stated, the best cayenne is made. (3) Capsicum grossum, the bell-pepper ; thO fruit of this is red, and is the only kind fit for pickling. Cinnamon (Fr.--cannelle). —The cinnamon tree (Laums Cinna- momum) is a valuable and beautiful species of the laurel family, and grows to the height of 20 or 30 feet. It is lieved to have been origin- ally grown in Ceylon, where 'it is still largely cultivated. It also grows in Madras, Bombay, and Java. The trunk of the tree is short and straight, with wide-spreading branches, and it has a smooth, ash- like bark. The inner bark forms the cinnamon of commerce. When the branches are 3 years old they are stripped of their outer bark, the inner bark is dried, causing it to shrivel up and assume the quilt-like form in which it is imported. The best cinnamon is rather light in colour, and not much thicker than paper. Besides being used can tensively for culinary purposes, cinnamon is much employed as a powerful stimulant. Cloves (Fr.-Girofle).—This very agreeable spice is the dried flower- buds of the Caryophyllus aromaticus, a handsome branching tree, a native of the Malacca Islands. They take their name from the Latin word claws, or the French clou, both meaning a nail, to which the HERBS, connmsnrs, AND AUXILIARIES r643 clove has a censiderable resemblance. Cloves were but little known to the ancients, and Pliny appears to be the only writer who mentions them - and he says, vaguely enough, that some were brought to Rome, very similar to grains of pepper, but Somewhat longer i that they were only found in India, in a wood consecrated to the gods ; and that they served in the manufacture of perfumes. The Dutch, as in the case of the nutmeg, endeavoured, when they gained possession of the Spice Islands, to secure a monopoly of cloves, and, so that the cultivation might be confined to Ambroyna, their chief island, bribed the sur- rounding chiefs to cut down all trees elsewhere. The Ambroyna, or royal clove. is said to be the best, and is rare : but other kinds, nearly equally good, are produced in other Parts of the world, and they come to Europe from Mauritius, Bourbon, Cayenne, and Martinique, as also from St. Kitt’s, St. Vincent’s, and Trinidad. The clove contains about 20 per cent. of volatile aromatic oil. to which is attributed its peculiar pungent flavour, its other parts being pomposed of woody fibre, Water, gum, and resin. Coriander r(Fr.—-Cm'icm¢fre).--—'l“his Plant, the Cpn'andrum salivum, is of Eastern origin. “The seeds of the plant, when fresh, have a dis- agreeable smell f in their dry state they are used by the confectioner, distiller, and in the manufacture of curry-powder, but very rarely in ordinary cookery. Curry (FL—Poudre dc K arf).——Curry is composed of various condiments and spices, which include cardamon-seed, coriander-seed, cumin-seed, dried cassia leaves, dried chillies, cayenne, ginger, mustard-seed, tur- meric, cinnamon. mace. and cloves It owes its peculiar odour and bright colour to the presence of turmeric, a variety of ginger largely cultivated in the East Indies. ‘Thorough cooking is absolutely necessary to develop the full flavour of the various ingredients comprising curry- powder, the directions given in the respective recipes for preparing the curry sauce before adding to it other substances should therefore be strictly followed. Ginger (Fr.—Gingembre).-Ginger is the tuber of a perennial plant called Zingiber ofiicinale, growing chiefly in the West Indies. There are two varieties ; the white and the black. The former is considered the better, and is prepared by washing and scalding the tubers, and then scraping them and drying them in the sun : in the black ginger the scraping process is omitted, it ‘being merely scalded before being driedT Ginger is much used in culinary operations : grated green ginger is deemed by epicures to ‘be an important item in a dish of curry. Lemon (Fr.—Citron).—This fruit is a native of Asia, and was first cultivated in England in the beginning of the seventeenth century. Lemons are imported in large quantities from the Azores, St. Helena, Spain, and Portugal, those from Spain "being considered the best. The juice of the lemon is invaluable in many culinary operations. being employed in some as a bleaching agent, in others to expedite disinte- I644 HOUSEHOLD MANAGEMENT gration and thereby soften the fibres of the substance, while a third purpose it fulfils is that of adding piquancy to sauces and other pre- parafions. Citric acid. extracted irom lemons, is largely employed as an anti-scorbutic. The rind of the lemon contains an essential oil of very high flavour and fragrance. This oil is contained in tiny cells on the surface of the lemon, immediately beneath which lies a white pith with a bitter, disagreeable flavour, As a rule the rind isograted, but the best way to obtain the largest amount of the essence from the lemon without encroaching on the white pith, is to pare ofi the rind in small, almost transparent strips with a sharp knife. The peel. preserved by boiling in syrup, iorms the well-known candied peel. Mace (F r.--M asse).—-Mace is the outer shell or husk of the nut- meg, and naturally resembles it in flavour. Its general qualities are the same as those of the nutmeg, producing an agreeable aromatic odour. When good its hue is orange-yellow.r Mustard (F r.--1lloularde).--There are two varieties of mustard seeds. Sinapis m'gra (the common) and Sinapis alba (the white). The mustard of commerce is composed of the seeds of both varieties, ground and mixed together. Mustard taken in small quantifies is said to stimulate the appetite and aid digestion. The pungency of mustard is not fully developed until moistened with water ; its flavour is best when freshly prepared. A pinch of salt added to mixed mustard will prevent it from becoming dry, and in some slight degree preserve its aroma. Nutmegs (Fr.--N0ix dc Muscat).—Nutmegs are the seeds of the nutmeg tree, known to botanists as the M yn'stz'ca moschata. This tre6 is a native of the Molucca Islands, but is now cultivated in Java. Cayenne, Sumatra, and some of the West Indian Islands. There are two kinds of nutmegs—one wild, and long and oval-shaped, the other cultivated and nearly round : the husk which surrounds the shell of the nutmeg when growing is known as mace. This familiar spice is largely used as a flavouring : but it should be added sparingly t0 farinaceous preparations, for its strong aromatic flavour is greatly dis- liked by many. Forcemeats and similar preparations containing pars' ley and other herbs may have a comparatively large amount of nutmeg mixed with them, and yet the flavour of the spice will be hardly perceptible. It is generally thought that the strength of the nutmeg is spent in developing the flavour of the herbs with which it is mixed- Pepper (Fr.--Pm'vre).—-This valuable condiment is produced from the seed of the berries of the plant known by the name of Pip" m‘grum. The plant, a species of climbing vine, is a native of the East Indies, and is extensively cultivated in Malabar and the eastern islands of Borneo, Sumatra, and Java, and also in Cayenne. The berries hang on the branches of the plant in bunches : in shape they resemble the grape, but each berry grows distinct on a little stalk like currants- The same plant produces both white and black pepper. The berries. when ripe, are bright red in colour, and each contains a single seed of HERBS, CONDIMENTS, AND AUXILIARIES 1645 globular form and brownish hue, which changes to nearly black when dried. This is the black pepper of commerce, white peppercorns being produced by steeping the dark berries in lime and water, and after- wards subjecting them to certain rubbing processes, by which their dark husks are removed. Pepper, Krona.-This well-known condiment is made from the Hungarian paprika, capsicum pod, etc. It is bright-red in colour, with an agreeable flavour, and with less pungency than cayenne, and consequently may be regarded as an exceedingly useful combination of flavouring and seasoning ingredients. Pepper, Mlgnonette.--This is ordinary white pepper with the husks removed and crushed finely, but not ground. Salt (Fr.—Sel).-'I‘he importance of salt as a condiment, as an antiseptic, and an article of food cannot be overestimated. In cookery its uses are apparently contradictory, for it aids in softening certain substances when applied through the medium of cold water, and greatly assists in hardening the same when the medium is boiling water. It increases the SP6Ci£lC gravity of water, and consequently raises the boiling point, a. matter of considerable importance in boiling rice, when it is necessary to keep the water in a state of ebullition to prevent the rice coalescing. Every other condiment, no matter how desirable, may be dispensed with, or one condiment may be substituted for another, but salt is absolutely indispensable, for it makes palatable food that would otherwise be uneatable. Salt, like all other seasonings, must be used with judgment :, the expression “ salt to taste,” even when applied to water in which vegetables are cooked, means that the amateur should taste the water until experience teaches her how much salt to add. Sugar (Fr.--Sucre).-Sugar, like salt, is both an antiseptic and a valuable food, as well as a useful flavouring ingredient. What salt is to meat and vegetables, sugar is to all fruits and many farinaceous foods, rendering palatable what would otherwise be insipid or uneat- able in consequence of extreme sourness. In very small quantities, sugar is frequently used to soften or heighten the flavour of ragouts and sauces. Turmeric (Fr.--Mm'te).-Turmeric is the tuber of the Cucuma longa, a branch of the ginger family, extensively cultivated in the East Indies“ The tubers are dried and then ground to a fine powder. This condiment enters largely into the composition of curry-powder, and gives to it the peculiar odour and the bright yellow colour which that compound possesses. Vanilla (Fr.—-Vanille).--Vanilla is the fruit of a tropical orchid plant, the best varieties of which are now grown in Mexico. The dried, aromatic sheath-like pod has a delicious fragrance. Its use was first discovered by the Spaniards, but it is now extensively employed as a flavouring for cakes, custards, puddings, chocolate, liqueurs. etc. The f 1646 nousnnorn MANAGEMENT most familiar form is the essence of vanilla, extracted from the pod, but its use cannot be recommended, for being volatile, the greater part of its flavour escapes during the process of cooking. It is much better to use vanilla pods or vanilla sugar. Vinegar (Fr.—Vs'naz'gre).—The best vinegar comes from France, and Is made from white wine. Ordinary vinegar is made chiefly from malt theap wine and cider, by a long process whereby acetic acid is produced. Any of these vinegars may be used to form the base of chilli, tarragon, or eschalot vinegar, the ingredients from which they take their name being steeped in the vinegar until the desired flavour is imparted. An inferior variety of vinegar is distilled from wood, but it is somewhat lacking in flavour, and consequently considered suitable only for pickling purposes. Vinegar serves many useful purposes in cookery : it enters largely into the composition of many sauces, and greatly assists in softening the fibres of tough meat. Vinegar is also an anti- septic ; and taken in small quantities it promotes digestion, by stimu— lating the organs engaged in the process into greater activity ; but if taken in excess, it is highly injurious. Auxiliaries Baking Powder.—-Mix well together 4 ozs. of ground rice, 402s. of carbonate of Soda, and j ozs. of tartaric acid, and pass them through a fine sieve. Keep in an air-tight tin. Blanching.--Some things are blanched to improve their colour, others to remove some strong, undesirable flavour. In all cases the process is the same, the article being immersed in a saucepan of cold water, which is brought to boiling point, and then strained off. Bouquet Garni.--This name is given to the small bunch of herbs sO much used for flavourlng sauces, soups, and stews. In its most simple form it consists of a sprig of thyme, marjoram, and a bayleaf wrapped together in parsley, and tied into a little roll. To these may be added a small quantity of one or more of the following : chervil, chives, celery leaf, basil, tarragon. Breadcrumbs (\Nhite).—Remove the crust from some stale bread and rub it through a fine wire sieve, using the palm of the hand for the purpose. Any crumbs left 'over from egging and bread-crumbing should be dried in the oven, passed through a sieve, and kept in an air-tight tin or jar for future use. Breadcrumbs (Brown).~—Put the crusts removed from the loaf in making white breadcrumbs, or any pieces of stale bread these may be, into a moderate oven, and bake them brown. Then crush them with a rolling pin or pound them in a mortar, pass them through a fine wire sieve, and keep them in an air-tight tin. To make them more quickly, brown white breadcrumbs in a hot oven, turning them frequently during the process, pass them through a fine sieve and use. 'IIERBS, CONDIMENTS. AND AUIZiILIARIES 1647 Bresdttunms (Fried ).-Put some fresh, fine white breadcrumbs into a frying-pan or baking-tin, with a small piece of butter : season with salt and pepper, and either fry or bake until well-browned. Drain Well on paper, and serve hot with roast game. Browning or Liquid Caramel.--Put I lb. of either loaf or moist sugar into a copper stewpan, add about 2 tablespoonfuls of cold water, and stir over a slow fire until the mixture turns dark brown. When a whitish smoke appears it is a sign that the sugar is done. As soon as this point is reached. remove the stewpan from the fire, and pour in about i a pint of boiling water. Bring to the boil, stirring meanwhile. and continue the cooking until the caramel has the consistency of syrup. When cool, bottle for use. If a copper stewpan is not avail- able, use a small iron saucepan; put 1 lb. of moist sugar and 2 tablespoonfuls of salt into a frying—pan, and. cook and stir over the fire until the mixture becomes dark-brown. Then add i of a pint of boiling water, stir until the water re-boils, and simmer until the cara- mel acquires the consistency of syrup. When cold, bottle for use; put 2 ozs. of crushed loaf sugar into a small iron saucepan, with r teaspoonful of cold water, and stir with an iron spoon over a slow fire until the sugar turns dark-brown : then add i a pint of boiling water, stir until it re-boils a simmer from 15 to 20 minutes, and, when cool, pour into a bottle. Some little care is needed in making caramel, as it is so very apt to burn, when it becomes acrid and unpleasant : if, on the other hand, it is not sufficiently cooked, a disagreeable sweet taste will be imparted to everything to which it is added. Butter (Clarified).—Put the butter into a small stewpan, let it heat slowly by the side of the fire, removing the scum as it rises, and when the butter presents the appearance of clear salad-oil, carefully pour it ofi from the sediment at the bottom of the pan. Clarified butter, or, as it is sometimes called, oiled or melted butter, is frequently served instead of sauce with fish, meat, and vegetables : it is also used to moisten the surface of many things grilled or cooked “ au gratin " : and it is also irequently employed for coating moulds and baking-tins. Butter (Anchovyy—To r 02. of butter add a teaspoonful of lemon- iuice, I teaspoonful of anchovy essence or paste, a pinch of cayenne, and a few drops of cochineal or carmine. Mix all well together, and use as required. Butter (Maltre d’HOtel).--Mix well together 1 oz. of butter, 1 tea- spoonful of finely-chopped parsley, and I teaspoonful of lemon~juice, a little salt and pepper to taste. Spread the preparation on a plate, and when cold and firm, use as required. Caul.—Pig’s caul is best to use. Let it remain in salt and water until required, changing the water each day, Drain it well before using. Coating with Egg and Breaderumbs.—For this purpose an egg, slightly beaten, and without seasoning or fiavouring of any description, is I648 HOUSEHOLD MANAGEMENT frequently used : but better results may be obtained by adding to the egg 1 teaspoonful of salad-oil or clarified butter, 1 dessertspoonful of milk, 1} a saltspoonful of salt, and half this quantity of pepper. These ingredients being mixed together on a plate, the articles to be fried should be laid separately in the preparation, and coated thickly by means of a small brush. After being well drained on the point of a knife, they should be tossed lightly in plenty of breadcrumbs held in a sheet of paper. Before frying, the crumbs should be pressed firmly on with the blade of a knife. Crotltes and Crofltons.—Of these there are various kinds. The large crofite, used as a support for an entree, is usually out according to the size of the dish in which it will be served. The size therefore varies, but the average may be taken as 6} inches in length, about 4} in breadth, and from i§ to 2 inches in depth. Unless the crust of the bread can be utilized, there is considerable waste in the cutting. The small croutes used for garnish or savouries should be cut out of slices of stale bread about } to i an inch in thickness. They may be cut round, oval, square, in triangles or heart-shaped, according to fancy. They are nicest when fried in clarified butter until lightly browned. but clarified fat does very well as a substitute. After frying, they should always be well drained, and kept hot and crisp in front of the fire, or in the mouth of the oven. Another excellent way of preparing croutes is to dip them in good gravy or well-seasoned stock until saturated, and then place on a. buttered baking-tin in the oven until crisp. To make croutons to be served with soup, cut some stale bread into dice, } of an inch in size, fry them in hot butter or fat until lightly browned, drain them first in a gravy strainer and then on paper until quite free trom grease. Frying Batten—Put 4 ozs. of flour and a saltspoonful of salt into a basin, add gradually } of a pint of mpid water and I tablespoonful of salad oil or clarified butter, and mix into a smooth batter. If time permits, put it aside for about 1 hour, then just before using, stir in lightly two sfiny-whisked whites of eggs. Glaze.—Put 4 quarts of good second stock into a stewpan, boil gently until reduced to about 1» a pint, skimming very frequently meanwhile. When reduced to about 1 pint, the stock should be transferred to a smaller stewpan. To make a little cheap glaze for immediate use, dissolve I or 2 sheets of gelatine in 2 or 3 tablespoonfuls of good gravy : if necessary, add a few drops of liquid caramel, and when cold and on the point of setting, use as required. erepolx.—A mirepoix is the foundation for flavouring sauces, braised meats, and a number of thick soups. It usually consists of equal quantities of onion and carrot, half the quantity of turnip, I or 2 slices of raw ham or bacon, a little butter, a bouquet-garni (parsley, thyme. bayleaf), a few peppercorns, and r or 2 cloves. In recipes where the mirepoix occurs the exact quantities of the ingredients Comprising it HERBS, CONDIMENTS, AND AUXILIARIES I649 are given. In all cases where it is intended the mirepoix should form the foundation for braising, suflicient vegetables should be used to make a substantial bed upon which to place the bird, joint, etc. Mustard (To mix).—Mustard is usually prepared for use by simply mixing it smoothly with cold water : and it is generally considered of right consistency when sufficiently moist to drop slowly from the spoom A saltspoonful of salt added to each tablespoonful of mustard not only improves the flavour, but it also prevents the mustard from becoming so quickly dry. If desired, the pungency may be greatly increased by mixing a little chilli vinegar and cayenne with the mustard, the flavour 0f the whole being softened by the addition of a good pinch of sugar. 0n the other hand, when a very mild flavour of mustard is liked, it may be obtained by using cream or milk, preferably the former, instead 0f water. In any case it should be mixed in small quantities, as it quickly loses its flavour and fresh appearance. Panade or Panadar-Put a} a pint of water, r oz. of butter, and a good pinch of salt into a small stewpan. When boiling, stir in gradually 4 ozs. of sifted flour, and work vigorously with a wooden spoon over the fire until the panada leaves the sides of the stewpan clear. Spread On a. plate, and when cool, use as directed. Panada is used to bind together ingredients which themselves possess no adhesive pro- perties. Parsley, To blanehd—Well wash the parsley, pick it free from stalks, Put it into a stewpan with some cold salted water, and when the boiling point is reached, strain it off and dry the parsley by squeezing it well in a clean cloth. The stalks of the parsley may be used for flavouring stocks and soups, for which purpose they answer quite as well as, if not better than, the leaves. ' Parsley, To chop.-Parsley intended for garnish should always be blanched, but for ordinary purposes thorough washing of the sprigs, picked free from stalks, is all that is necessary. After drying well in a clean cloth, chop it finely, keeping the left hand pressed firmly on the Point of the knife, whilst moving the handle up and down rapidly with the right. When fine enough, gather up the parsley in the corner of a clean cloth and hold it under the tap, or in a basin, squeezing with the fingers until the water running from it is clear and bright green : then wring dry, and use. Parsley, To fry—Remove some small sprigs from some fresh parsley, wash it in cold water, drain well, and press gently in a clean, dry cloth to absorb as much moisture as possible, otherwise the damp leaves may cause the hot fat to spurt up in an unpleasant, if not dangerous, manner. When the articles are fried, put the parsley in a wire basket into the fat, and fry about r minute, when it should be crisp. Or, when a frying-basket is not available, leave rather long stalks attached to the parsley, tie them together with string, and let a long end remain, by which the parsley can be held whilst trying. r650 HOUSEHOLD MANAGEMENT Fried parsley can be kept fresh and crisp for several days if stored in an air-tight tin : before using, it should be re-heated in the oven. Peel : To Peel Almonds and Pistachioa—Cover the nuts with boiling water. let them remain for 6 or 7 minutes, then strain, replace them in the basin, and cover with cold waters When cool, drain well, and remove the skins by pressing each nut between the thumb and forty finger. Dry well on a sieve, and use as required. Potato Border (White).---For one border allow 3 medium-sized potatoes. Boil or steam them and pass through a fine sieve. ,Add r raw yolk of 688, 1} an oz. of butter, salt and pepper to taste, and well mix the ingredients over the fire. As soon as the potato is cool enough to handle, shape it into a long, narrow roll, using as little flour as possible : arrange it on the dish in a round or oval form, re-heat in the oven, and use. Potato Border (Brown).--Prepare a border as directed above, place it carefully on a greased baking-tin, brush over with beaten egg, bake until nicely browned, then transfer to 0. hot dish, using two fish slices for the purpose. Rice Border (Socie).--Borders of rice or white fat are frequently used to raise a cold entree above the level of the dish. To make a rice border, put 1 1b. of well-washed Caroline rice into a stewpan, with 3 pints of cold water and 1 teaspoonful of salt : cook slowly until the water is absorbed and the rice perfectly tender, then pound it to a smooth paste in a mortar. Press well into a wetted border mold or turn the rice on to a pastry slab or large dish, knead well with the hands until a smooth elastic paste is obtained, then shape it with 8 couple of wooden spoons into a round or oval block. The edges must be neatly trimmed with a sharp knife, and, if liked, they may be cut by the same means into a serrated, fluted, or other suitable design- The socle should be allowed to become firm before being used. Rice (For curry).—Put } a lb. of Patna. rice in a stewpan, with sufficient cold water to cover it 2 bring to the boil, then strain, and hold the strainer under the cold water tap until the rice is thoroughly washeds Have ready 3 or 4 pints of salted boiling water, put in the rice, and cook from 12 to r 5 minutes, then turn. it into a colander, pour some hot water ever it, cover with a clean dry cloth, and let the rice remain in the screen or near the fire for about 2 hours, when every grain shOuld be separate. A less troublesome, but at the same time less satisfactory, way of preparing rice is to omit the blanching pro- cess, and simply wash the rice in cold water before cooking. It is boiled as described above, and the finishing process may be carried out in two ways : In the first, after being strained and rinsed in cold water, the rice is returned to the saucepan and allowed to remain, covered with a clean cloth or with the lid tilted for about 1 hour. when each grain should be separate and perfectly dry. Or, after being washed and rinsed, it may be tied loosely in a pudding cloth. and 'HERBS, CONDIMENTS, AND AUXILIARIES 165I steamed for 1 hour ; when a steamer is not available, the rice may be laid on a plate on the top of an, inverted basin, and placed in a saucepan containing a little boiling water. Rowe—This is the French term for a preparation used for thickening sauces, soups, and gravies. There are three kinds of roux : “ white,” “ blond," and “ brown," all of which consist of equal quantities of butter and flour cooked together over the fire. The butter and flour are fried for a few minutes without browning, when white roux is required, and until slightly browned in making blond roux ; but when the third variety is desired, the frying process must be prolonged until the roux acquires a rich nut-brown colour. (See p. 208 for further particulars.) Salpieon.--This name is applied to the various mixtures used for filling timbales, bombs, patty-cases, croustades. ramakins, etc. It may consist of dice of chicken, game, veal, ham, tongue, truflies, mushrooms, oysters. shrimps. lobster, sole, or other kind of fish, variously seasoned“ and moistened with a thick sauce, usually Béchamel or Espagnole. Sieve : To Rub or Pass Through a Sieve.--The means employed for rubbing or pressing any substance through a sieve is “the back of the bowl of a wooden spoon, the exception being breadcrumbs, which are usually rubbed through with the palm of the hand. In the case of meat, lentil, haricot, and similar purées, sieving is not an easy process, but it may be greatly facilitated by frequently moistening the purée with any liquid ingredients included in the recipe. To Whip Cream.--Put the cream into a cold basin, and stand in a cool place whilst whipping it. Use an ordinary wire whisk for the purpose, whip gently until the cream begins to thicken, then a little more quickly. In warm weather cream quickly turns to butter if overwhipped : should this occur, continue the whipping to make the conversion complete, and use the butter for cookery purposes. When the whipped cream is not intended for immediate use, let it drain on a hair sieve in a cool place until required. GLOSSARY OF CULINARY TERMS CHAPTER LXII Abaisse (Fr.). A paste thinly rolled out, used for lining tarts and souffiés. croustades, etc. Abatis (F;.). The head, neck, liver, comb, kernels, and wings of a bird. Gi lets. Abrleoté (Fr.). Candied apricot (Eng). Masked with apricot marmalade. Absinthe (Fr. ). Name of an aromatic plant ; also that of a liqueur repared from this plant, much used in France and Switzerland as a veragc to stimulate the appetite ; sometimes used for flavouring purposes. Swiss Absinthe is made from plants related to wormwood and southernwood. Aceto doles (It.) (Sour and sweet). A kind of Italian ickle, prepared with various sorts of fruit, preserved in vinegar and oney. It is served with meats. Achala. Name of a Greek wine. Africaine (a 1’). African style. Also a name for small tartlets. Agneau (Fr.). Lamb (Eng). A young sheep. Agnoau do lait (Fr.). A milk lamb. Aide do Cuisine (Fr.). Undercook (Eng). Assistant cook. Aiguillettes (Fr.). Needles. Small strips of cooked meat or fish. Aguille-d-Brider (Fr.). Larding needle. Ajoutées (Fr. ). Added or mixed ; small garnish or side dishes served with a _ vegetable course. A la Broche (Fr.). Roasted in front of the fire on a spit or skewer. A la mode do (Fr.). After the style or fashion of, e.g., a la Frangaise, French style; a la Reine, Queen style; a l'Impératrice, Empress style; a la Russe, Russian style, etc. A l’Allemande. German style. A term applied to dishes prepared in a manner peculiar to Germany. Thus a dish arnished with sauerkraut and pork (pickled and boi ed) is called a ’Allemande. A dish gar' nished with potato quenelles or smoked sausages may be similarly defined. Allemande (Fr.). A white reduced velouté sauce, made from veal stock, thickened with flour, cream, yolk of egg, and seasoned with nutmeg and lemon-juice. Allerel (Gen). Name of a German dish, consisting of stewed early spring vegetables. A kind of macedoine of vegetables, popular in Leipzig. Aloysu (Sirloin). The sirloin of beef is said to owe its name to King Charles IL who, dining off a loin of beef, and being well pleased with it, asked the name of the joint. On being told, he said : “ For its merit, then, I will knight it, and henceforth it shall be called Sir Loin. In an old ballad the incident is thus referred to— “ Our Second Charles, of fame facete, On loin of beef did dine; He held his sword, pleased, o’er the meat,— ‘ Arise, thou famed Sir Loin l ’ ” Ambigus (Fr.). A term indicating that the meat and sweets are served at the same time. res: GLOSSARY OF CULINARY TERMS I653 Ameaux (Fr.). Pastry made of pufi paste and eggs. Amlrale (a 1’) (Fr.). A garnish; used chiefly for fish consisting of fried oysters, sliced fillets of lobster, and brown sauce. The term is also applied to meat dishes and sweet en tremets. Anglalse (a 1') (Fr.). English style. Aflixed to a dish usually, but not necessarily, implies that it consists of something plainly roasted or or that the dish is prepared in a style typical of Eng Angouste (a 1’) (Fr.). An American garnish for meat entrees, consisting of baked eggs. Apperells (Fr.). Difl‘erent ingredients mixed together into a purée or paste. Appetlssants (Fr.). Appetising bits (Eng.). Small tit-bits or savouries served before or between the courses of a dinner. Aromates (Fr.). Aromatic herbs used for flavouring, such as thyme, bay- leaves, tarragon, chervil, etc. Asple (Fr.). A savoury jelly, used as an exterior moulding for cold savouriee and entrees of fish, poultry, game, etc. Also used for garnishing. l’aspic, set in aspic, or garnished with aspic. Asplquer (Fr.). A Parisian culinary phrase, meaning to put lemon-juice or “ reduced vinegar ” into a jelly, a sauce or a gravy (goufie) ; the expression is however misleading, the proper term is aciduler, to acidulate. Assalsonnement (Fr.). Seasoning, salt and pepper, etc. Forcemeat, condi- ment, sauce. Asslette (plate) (Fr.). Assr'ettes are the small entrees and bore d’aeuvres, the quantity of which does not exceed what a. plate will hold. At dessert, finite, cheese, chestnuts, biscuits, etc., if served upon a. plate, are termed ssiettes. Asslette volante is a dish which a servant hands round to the guests, but is not placed u n the table. Small cheese soufliés, and diflerent dishes which shou d be served very hot, are usually made Assiettes volantes Atelets (Fr.). (Also Hatelettes). A variety of skewers used for decorating joints and entrees. Attereau (Fr.). A £25qu ragout in Bretagne. Attereaux (Fr.). S rounds of raw minced meat, wrapped in a pig’s caul and cooked on skewers. Au bleu (Fr.). A culinary term ap lied to fish boiled in salted water, seasoned with vegetables, herbs, and) white wine or vinegar. Au four (Fr.). Baked in the oven. Au gras (Fr. ). A French term for meat dressed with rich gravy or sauce. Au gratin (Fr.). A term a plied to certain dishes prepared with sauce, gar- nish and breadcrum s, and baked brown in the oven or under a sala- mander; served in the dish in which they are baked. Au lus (Fr.). A term for dishes of meat dressed with their juice or gravy. Au malgre (Fr.). A French expression used for dishes prepared without ' meat. Lenten dishes. Au naturel (Fr.). Food cooked plainly and simply. Aurore (Fr.). A yellow colour (Eng). A culinary expression meaning "dished up ” high. A garnish consisting of stufled eggs, quartered, bread croutons, and aurore sauce. Aurore sauce consists of Allemande or Béchamel and Tomato Sauce, flavoured with chilli vinegar and dice of mushrooms. gaba (Polish babka). A very light yeast cake. A substitute for tipsy cake. abka. Name of a Polish-Russian cake. Prepared as a custard, containing fruit, almonds, etc. 1654 HOUSEHOLD MANAGEMENT Bagration (FL). A word used to denote high-class dishes (soups). Bagration was a Russian Count, whose chief cook was the celebrated A. Careme. Baln-marle (FL). The culinary water bath. It is a large open vessel, half filled with hot water, in which saucepans containing sauces, etc. are kept so that their contents are nearly at the boiling-point without burning 0r reducing. Ballotine (FL). Slices of small galantines, usually made from the legs of game or poultry. Small balls or rolls of meat or fowl. Baraqullle (F r.). A large pic made of rice, chicken and truffles. Barbecue (Fr.). The mode of cooking (roasting) an animal whole: a social entertainment in the open air: to dress and roast whole. Barbottes en casserole (FL). Stewed eel-pout (Eng). En casserole also denotes a special process of cooking in a fireproof earthenware pan. Batons royaux (FL). Small patties of minced chicken or game : the favourite dish of Charles XII. of France. Batterle de cuisine (F12). A complete set of cooking utensils and apparatus. Bavaroise (Fr.). Bavarian cream. A term applied to creams, but incorrectly used unless custard forms their basic. Béarnalse (F12). A word much used in cookery for a rich white herb sauce. It is derived from Béarn, one of the provinces into which France was formerly divided, its chief town, Pan, was the birthplace of King Henry V, a great gourmand. Béchamel (Fr). French white sauce. Recognized as one bi the four foun- dation sauces. It is supposed to take its name from the Marquis de Béchamel, an excellent chef, who acted as steward in the service of King Louis XIV. Beignets (Fr.). Fritters (Eng). Also a kind of pancake, fried in deep fat. Blanquette (Fr.). A white iricassee or stew, usually made of veal or fowl. with a white sauce enriched with cream or egg-yolks. Bombe (FL). An iced pudding filled with a rich custard' of fruit cream, shape of a bomb. Bon gout (FL)- Highly flavoured dishes and sauces. Good taste. Bordelaise (a la) (FL). Name of a French sauce (brown), in which Bordeaux or Burgundy forms one of the ingredients. Also a garnish. Bouchées (Fr.). “ A mouthful.” Small pufi paste patties (petits patés). Boullle a Balsse (F12). A kind of fish stew, very popular in France. Thackeray celebrated its virtues in his ballad, which begins: "‘ This Bouille a baisse, a noble dish is, A sort of soup, a broth, or stew; A hotel-potch of all kinds of fishes, That Greenwich never could outdo," etc. Bonilli (FL). Fresh boiled beef or other meat, but generally speaking boiled beef is understood by the term. Boulllle (Fr.). Boiled fresh beef with vegetable garnish. A French dish resembling Hasty Pudding. 1 Bouillon (Fr.). Broth or stock made of veal, beef, or clncken. Bouquet garni (FL). Parsley, thyme, and bay-leaves tied up in a small bunch; used to impart a rich flavour to stews, sauces, etc. Brioche (Fix). A light French yeast cake, similar to Bath buns. The favourite French breakfast bun, eaten hot with cofiee or tea. Brioche (a la), Roasted in front of the fire on a spit or skewer. Bnlsson (FL). A garnish consisting of small groups of shrimps, crayfish, etc. Also applied to a method of twisting up pastry to a point. Cablllaud iarci (FL). Stuffed codfish. Cate vlerge (Fr). An infusion of the whole cofiee beans. Pure cofi'ee. Callipash. The fatty gelatinous substance close to the upper shell of a turtle. GLOSSARY OF CULINARY TERMS I655 Csllipee. The glutinous meat found in the under part of a turtle’s undershell, Canapes. Small shapes of fried or toasted bread upon which savouries, etc., are served. The word means "sofa." Canard retl (Fr.). Roast duck (Eng). Canard sauvage (Fr.). Wild duck (Eng). Caneton ron (Fr.). Roast duckling (Eng). Oannelons (FL) or Canelons. Small rolls of pastry or rice stuffed with minced meat, 'am, cream, etc. Capiiotade (Fr.). A ' d of hashed game or chicken. Capon (Eng). Chapon (Fr.). A castrated male chicken or fowl, Caramel ( F r.). A substance made by boiling sugar to a. dark brown, used for coating moulds and for liquid colouring. Carcasse (Fr.). Carcass (Eng). The body of an animal; the bones oi poultry or game. Cards a la moelle (Fr.). Pieces of marrow braised with bacon. Served with Cardes Puree. Cardon (Fr.). Cardoon (Eng). A vegetable of the celery tribe. Carmin or Carmine. Crimson colouring used in confectionery. etc. Carpentras (a la) (Fr.). A surname for dishes flavoured or garnished with truffles. Carpentras, like Périgord, is a district where truffles oi excellent flavour and size grow largely. Carts du Jour (la) (Fr.). The bill of fare for the day, showing the price 0‘! each dlShe Casserole (Fr.). A copper stewpan. When used in menus it indicates the case of rice, baked pasts crust or macaroni, filled with minced meat, game puree, etc. CaVlar (Fr.). Caviare (Eng). The salted me of the sturgeon or sterlet fish. Célestlne. A monk so named after Pope Célestin. A garnish for clear soup, consisting of fine strips of fried pancakes. A la Celestine (Fr.). from the Latin walestis (heavenly). Several dishes are so named. Charcuterie (Fr.). “ Roughly slashed"; in a culinary sense the word denotes “ pretty tiny kickshaws " of pork, which are prepared in many different fashions. Black pudding, pig's feet trui’fied, smoked pig’s ear with truffles, Nancy chitterlings, saveloy, pig’s liver, are all terns of charcuterie. Charlotte (Fr.). A corruption of the old English word Charlyt, “a dish oi custar ." Charlotte russe and apple charlotte consist usually 0i thin slices of bread or biscuits, steeped in clarified butter or sugar, arranged in "plain moulds in a symmetrical order, and afterwards garnished wi cream, fruit, or preserve. Chartreuse. Originally a preparation consisting of vegetables only, arranged in a plain mould. Now the term is applied to fruit set in jelly, and moulded game, poultry, etc. Chateaubriand. Name of Viscount Francois Auguste, a great French gour mand, "69.4848. A favourite dish of fillet steak is called after him. Chandlroid (Fr.). A cold entree ; a sauce used for masking cold fish, game poultry, etc. Chaussons (Fr.). A kind of French rOund pie filled with janu Chevreuse (Fr.). Small goose liver tartlets. Chinols (Fr.). A pointed strainer with very fine holes, used for straining soups, sauces, and gravies. A Chinese fruit. Chlpolats (It.).. Small Italian sausages. It takes its origin from an Italian ragofit. This name is also given to dishes which contain an addition of Italian sausages, or a kind of mixed minced meat with which they are served. Choucroute (Fr.)i Sauerkraut (Gen). A kind of pickled cabbage; the national dish of Germany. I656 HOUSEHOLD MANAGEMENT Chow-chow. Name of a kind of pickle consisting of a combination of various vegetables, such as cauliflower buds, button onions, gherkins, French beans, and tiny carrots. These are preserved in a kind of mustard sauce, seasoned with strongly flavoured aromatic spices. Chowder (Eng). A dish of American origin. It consists of boiled pickled pork cut in slices, fried onions, slices of turbot or other fish, and mashed potatoes, all placed alternately in a stewpan, seasoned with spices and herbs, claret and ketchup, and simmered. Ciboulette (Fr.). Small green onions, chives. Citronné (Fr.). Anything which has the taste or flavour of lemon. Clouter (Fr.). To insert nail-shaped pieces of truffle, bacon, 0r tongue into meat or poultry. The holes to receive them are made by means of a skewer. Cochenllle (Fr.) (Cochineal). A liquid colouring substance, used for colouring creams, sauces, icing, etc. It is obtained from insects known as coccus, indigenous to Mexico and Guatemala. The insects are dried in an oven heated to 150° Fahr. It requires 70,000 insects to produce a pound of dye. Cochin de lait (Fr.). Sucking pig (Eng). Colbert (Fr.). A French clear soup and other dishes, named after John Baptiste Colbert, a clever statesman in the reign of Louis XIV of France, 1619-1683. Compiegne (Fr.). A light yeast cake with crystallized fruit. Also name of a famous French castle built by St. Louis and rebuilt by Louis XIV of France. Joan of Arc was taken prisoner here by the English, 14 30. Compote (Fr.). Stew of small birds. Fruit or vegetables stewed and dain tily dressed. Concasser (Fr.). Coarsely pounded. Condé. Name of an old French family. Prince Louis de Condé (1621-168 7) was a famous field-marshal. Several soups and entrees, of which rice forms an essential part, are styled “ a la Cond ," Confiture (Fr.). Fruit jams. Also sweetmeats of sugar and fruits. Fruit pastes. Consommé. Clear gravy soup. The clarified liquor in which meat or poultry has been boiled, or the liquor from the stock pot clarified. Contiser (Fr.). To insert truflies into fillets of meat or fish. Cordon (Fr.). A cord or ribbon bestowed as a badge of honour. Cordon Blou (Fr.). An ancient culinary distinction bestowed on skilful female cooks in France since the time of Louis XV. It consists of a rosette made of dark blue ribbon. Cordon Rouge. Name of culinary distinction, granted by an English society of the same title to skilful cooks of both sexes, and to others who are celebrated for the invention of valuable articles of food or drink. The badge of the Order consists of a modelled white heart cherry, suspended by a cherry-red ribbon. Cbte (Fr.). A rib slice of beef or veal. The word cetelette is derived from 661e, and means a piece of meat with the portion of the rib attached. Cetelettes (Fr.). Cutlets. Small slices of meat cut from the neck of veal. mutton, lamb, or pork. Also thin slices of meat from other parts. Con-de-gin de modene (Fr. ). Name of a special kind of Italian sausage. Congloll (Fr.). Kugelhopf (Gen). A German cake; a kind of rich dough k ca e. Coulibriae. Name of a Russian dish—a kind of fish-cake mixture wrapped up in Brioche paste and baked. Coulis (Fr.). A rich savoury stock sauce; German grundsauce, i.e. bottom sauce below the fat, lean sauce of a braise or blame. GLOSSARY or CULINARY TERMS r657 Court-Bouillon (Fr.). Name given to a broth in which fish has been boiled ; a highly seasoned fish stock and stew. Crapaudine (Fr.). A grating gridiron; hence “ mettre a la crapaudine," to grill, e.g. pigeons. Gridiron. Meaning browned or grilled over, or in front of a fire. Oraqueilns (Fr.). Cracknels (Eng). Milk biscuits. Orecy, Potage a la (Fr.). Crécy or carrot soup (Eng). A vegetable puree said to have been invented by Baron Brisse. Dishes named ‘ a la Crécy ” are generally connected with carrots in the form of a puree. Crepes (Fr.). French pancakes (Eng). Cretos (Fr.). Gibiets of poultry or game. Croquantes (Fr.). A transparent mixture of various kinds of fruit and boiled sugar. Croquants. Confections giving the sound of crunching or cracking between the teeth. Croque en Bouche (Fr.). Large set pieces for suppers or dinners, such as nougat, iced cakes, fruits, covered with boiled sugar to give them a brilliant appearance. The real meaning of the word is " crackle in the mouth.’ Croquettes (Fr.). Savoury mince of fowl, meat or fish, prepared with sauce to bind, variously shaped : generally egged, crumbed, and fried crisp. Croustadee (Fr.). Shapes of fried bread, rice or pastry, in which various mixtures are served. Croutee. Blocks or shapes of fried bread, used as a basis for dressing salmis, whole birds, etc. Create-tawt. Clear soup garnished with small crisply-baked slices of r . Croutons (Fr.). Sippets of fried or toasted bread cut into dice shapes and ' , used for garnishing dishes. Cuilldres de cuisine (FL) are wooden spoons. The use of wooden spoons is strongly recommended instead of metal spoons, especially for stirring sauces. The latter often contain acids which produce a black colour. Cuisine (Fr.). Kitchen, cookery. Fairs la cuisine, to cook or to dress vic- tuals. Cuissot. The haunch. Cuissot de veau, cuissot de cochon, cuissot de boqu etc. Cullnaire (Fr.). This term is applied to anything connected with the kitchen or the art of cooking. A good cock is called “ un artiste culinaire." Culotte. Aitchbone of beef. Curacao (Fr.). A liqueur prepared from the yellow part of the rind of a eculiar kind of bitter orange grown in the island of Curacao, S. Amer~ rca,whenceits name. Used for flavouring creams, jellies, ices, etc. Dampfnudeln (Gen) (literally steam-nudels). Ribbon macaroni steamed. A sweet dish popular in Germany. Dariole (Fr.). A kind of small entree pdté, composed of a compound of forcemeat or mince, baked or steamed in small moulds. Certain small tarts are called by this name. The name usually applies to the shape of the moulds. Also some kinds of cheese-cakes are called darioles. Kettner asserts that a dariole means something made of milk. Origin of the word unknown. Darne (Fr. ). The middle cut of large fish, salmon or cod. D’Artols (Fr.). A kind of French pastry (puff paste and jam). Daub or Daubo (Fr.). Meats or poultry stewed, larded. Daubiere (Fr.). An oval-shaped stewpan, in which meats or birds are to be daubed or stewed. Dauphine (Fr.). A style of garnish; also name of a kind of dough-nuts. 1658 HOUSEHOLD MANAGEMENT beignets, etc. A kind of potato croquette. Known in Germany as Berliner Pfannkuchen. Debrider (Fr.). To untruss ; to remove the strings or skewers from a piece o£ meat or bird; Dégralsser (Fr.). To skim ofi fat or grease from soups, etc. Desosser ( F12). To bone : to remove the bones from meat, poultry, or gamel Dhall or Dholl. A kind of pulse much used in India for kedgeree, or as a kind of porridge. In England it is best represented by split peas or lentils. Diable (Fr.). ” Devil." The term is applied to dishes with sharp and hot seasoning. Diner (Fr.). Dinner (Eng). “ L’heure du diner,” dinner hour, in Henry VlII's time was at It a.m. Dormant or Surtout de table (Fr.). Decorative objects which are left on the table to the end of a meal. Dorure or Dorer (Fr.). Beaten yolks of eggs, used for brushing over pastry. etc. Dragées (Fr.). Sugar plum (Eng). A kind of sweetmeat made of fruits, small pieces of rinds or aromatic roots, covered with a coating of icing. Dunelm. A dish of braised mutton or veal, originating from Durham, the Roman name of which was Dunelm. Duxelles or D’Uxelles (Fr.). A name given to a mixture of chopped mush- rooms, shallots, parsley, etc. added to sauce. Name of a French marquis, a great gourmand and gastronomer, who lived at the end of the seventeenth century. Author of an excellent book on French cglokery. A savoury puree (mince) and a sauce are known by t 's name. Echauder (Fr.). To steep in boiling water. This is often done lwith iowld or game, to facilitate the removing of the feathers or hair. Belalr (Fr.). A French pastry filled with cream or custard. Eclanche (Fr.). Shoulder of mutton. Beossalse (a l’). Scotch styleq Eminee (Fr.). Minced; finely sliced or shredded. Emonder (Fr.). To blanch almonds. When almonds are steeped in boiling water in order to peel them, the French say “ on ice émonde." En couronne. Anything dished in the shape of a crown. Entree (Fr.). A course of dishes, or corner dish for the first course; the conventional term for hot or cold side dishes. Also defined as dishes generally served with a sauce. Entremets (Fr.). Dainty dishes of vegetables or hot and cold sweets and after-dinner savouries served as second course. Epigrammes (Fr.). “ A short pointed poem.” Used as a culinary term for small fillets of poultry and game, and the breast of lambon mutton braised and divided into small portions, egged, crumbed and fried. Also defined as a dish of alternate outlets of the neck and breast. Escalopes (Fr.). Thin round steaks of veal called “collops.” Obsolete cascalope, meaning thin slices of any kind of meat, usually cgged, crumbed and fried. Fish, meat, etc., served in scallop shellac Escargot (Fr.). The edible vineyard snail. Estoullade (Fr) or Etuvee. A term used to denote a way of cooking meats, etc., slowly in a covered stewpan. Fairs Revenir (Fr. ). A term often used in French cookery books ; meaning to partially fry meat or vegetables, slightly browning without actually cooking them. GLOSSARY OF CULINARY TERMS 1659 Fanchonnettes (Fr.). Small custard tartlets masked with. meringue. Farce (Fr.). Forcemeat or stufling, from the Latin word farsum, to fill, to stuff. From this is derived the word farcimen, a sausage. The term is applied to herb preparations of which meat forms no part, as well as forcemeats consisting principally of meat. Faubonne (F r.). A. vegetable puree soup seasoned with savoury herbs. Faux (Fr.) (false). Used in " potage a la fausse tortue" (mock turtle soup). Fécule (Fr.). A fine flour used for binding soups and sauces. Fermlere (a la) (Fr.). Farmhouse style. Denotes a garnish consisting of melted carrots, lettuce, cauliflower, and small round fried potatoes. Feullletage (Fr.). Pufi paste; leafy, flaky. Fldelinl (It.). A kind of straight vermicelli paste. Filet (Fr.).) Fillet. The under-cut of a loin of beef, mutton, veal. pork and game. Boned breasts of poultry. birds, and the boned. sides of fish also are called fillets. Financiero (Fr.). Name of a very rich ragofit used in entrees Consisting of cocks' combs, truffles, etc. Fines-herbes (Fr.). A combination of finely chopped fresh herbs, such as parsley, tarragon, chervil and other kitchen herbs; mostly used in omelets and sauces. Flamsnde (a la). (FL) Flemish style. A garnish consisting of braised savoy cabbage and a. macédoine of vegetables. Flamber (Fr.). To singe poultry or game. To cover a pudding or omelet with Spirit and set it alight. Fleurons (Fr.). Small half-moon shapes of put! paste, baked, used for gar- nishing entrees. Flummory (Eng). Cold sweet dish, mainly of cereals, originally of oatmeal set in a mould and turned out. To be eaten with wine, cider, milk or a compound sauce. Dutch flummery is made with isinglass, yolks and fiavourings; Spanish flummery, of. cream, rice flour, cinnamon and sugar; to be eaten with sweet preserves. Fole-gras (Fr.). Fat goose liver. Foie do veau (Fa), Calf's liver. Foncer (Fr.). T0 line the bottom of a stewpan with slices of ham or bacon. Fond (Fr.). Strong gravy, meat, stock; bottom, as in “ fond d’artichaut-fl Fondant (Fr.). Melting. A soft kind of icing; dessert bon-bons. Fondue (Fr.). A preparation of melted cheese, originally made in Switzerv land. A savoury. Fouettée (Fr.). Whipped with the whisk. Founé (Fr.). Coated with sugar, cream, etc. Fralses (Fr.). Strawberries. Frsmbolses (Fr.). Raspberries. Francaise (a la) (Fr.). In a manner peculiar to France. Franglpane. A substitute for custards made of eggs. milk, some flour, with an addition of lemon -peel, rum, brandy, vanilla, etc., to flavour. Frapper (Fr.). To place on ice. Ice (used when cooling champagne). To beat or strike. Frlcandeau (Fr.). Braised larded fillet of veal. This dishissupposed to have been invented by Jean de Caréme, who was the direct ancestor of the famous Careme. He was cook to Pope Leo X. This pontifi possessed magnificent tastes; he fostered the genius of Raphael the painter} and encouraged also the genius which could discOVer a fricandeau. Frlcsndelles (Fr.). Small thin braised steaks of veal or game. Fricsndlnes (Fr.). Small round patties containing mince. Something crisply tried, such as rissoles and croquettes. Friesssée (Fr.). Fricasseed. The Word comes from the English freak, brisk) dainty. A white stew of chicken or veal. Fr“ (Fr.). Fried in shallow or deep fat. I660 HOUSEHOLD MANAGEMENT Frittsta (IftJ. An Italian dish; a kind of rolled pancake crumbed and fried in at. Frlture (Fr.). This word has two significations; it applies to the fat, which may be oil, lard or dripping in which articles are tried. It is also applied to anything that has been tried, such as egged and crumbed fried fish, fried potatoes; croquettes or rissoles being pre-eminently popular under this term. Fromage glacé (Fr.). A dish of ice-cream in a cheese-like shape, or anything glazed with cheese. Fumst (Fr.). The flavour or essence of game, fish, or any highly flavoured concentrated substance used to impart a rich flavour to certain dishes. Galantlne (Fr.). A dish of white meat, rolled, served cold. A fowl or breast of veal, boned and stuffed with farce, tongue, truffle, etc. Galette (F r. ). A kind of French pastry. A species of light breakfast roll. Gallmatre (Fr. ). A kind of ragofit made of cold meat. Origin of the word unknown. Gargotage (Fr.). Badly dressed victuals. Gastronomic (Fr.). Gastronomy. The art of good living. Strictly speak- ing, the science of life, by which we discover what food,under various circumstances, is the most suitable; it also teaches us the effect it bears upon man individually or a nation.--“ The Autocrat of the Dinner Table.” Giteau (Fr.). A round flat cake, generally decorated. Essentially a cake made of well-beaten butter dough. Gauire (Fr.). A thin wafer-like biscuit; wafer; baked or fried in specially constructed gaufre moulds. These consist of two opposed plates, and are worked by handles. Gelée (Fr.). Jelly. Inspissated juice of fruit or meat. “En gelée,” set very thinly in sweet or savoury jelly. Génsvolse (a la) (Fr.). Geneva style. Genlevre (Fr.). Juniper berry. A blue-black berry, possessing a peculiat aromatic flavour, used as a flavouring condiment in mirepoix, marin- ades, etc. ; also used in syrups and liqueurs. Génolse (Fr.). Genoese tyle. Also the name of a rich sponge take. A brown fish sauce. Ghee. An Indian word for clarified butter. Indian butter is generally pre. pared from buflaloes' milk. Glbler (Fr.). Game. Animals taken in the chase. Glbolette (Fr.). A rabbit stew dressed With butter, onions and olive-shaped potatoes. Gigot 11 sept heures, or Glgot a la cuillere (Fr.). A leg of mutton which has been cooked for seven hours, when it may be carved with a spoon. Glmblettes (Fr.). A kind of French pastry, resembling and prepared simi‘ larly to croque en bouche. Gltana (Sp.). Signifies a garnish of which Spanish onions form the chief part. Gipsy fashion. Glace (Fr.). Frozen, iced or glazed ; coated or masked with glaze. Glace do were (Fr.). (Glace royale). Icing sugar; very fine dust sugar. Glace do vlande (Fr.). Meat glaze. Glacer (Fr.). To glaze. Glasure or glaze. A sugar icing. Glaze (Eng). Stock or gravy reduced to the thickness of jelly; used for glazing meats, etc., to improve their appearance. Well-made glaze adheres firmly to the meat. Used also for strengthening soups and sauces. Gnocchi (It.). A light savoury dough, boiled and served with grated Parl mesan cheese (Italian dish). Godlveau (Fr.). Rich veal forcemeat. Quenelles. Used as a garnish almost exclusively. GLOSSARY OF CULINARY TERMS 1661 Goulash or Gulash. A Hungarian dish. Finely sliced beef or veal stew, highly seasoned with paprika (a kind of mild capsicum pepper). Gourmand (Fr.). An epicure; a ravenous eater; a glutton. Gourmet (Fr.). A judge of good living; one who values and enjoys good eating; connoisseur in wine. Goat (Fr.). Taste or savour. Relish, to perceive by the tongue 3. the sense of tasting; an intellectual relish. Gotlter (Fr.). An afternoon meal ; a meat tea. To taste, to relish. Gramolata (It.) A kind of halt-frozen lemon. Water-ice served in glasses. Gras (an) (Fr.). Dressed with rich meat gravy. Gratin (au) (Fr.). A term applied to certain dishes prepared with sauce, garnish and breadcrumbs, and baked brown in the oven or under a. salamander; served in the dish on which baked. Gratlner (Fr.). To brown the surface of contents of a dish. Grenadlne (Fr.). Small fillets of veal or fowl larded and braised. Grlotte (Fr.). A dark-red cherry, called Armenian cherry, suitable for com- pote and jam. Groseilles (Fr.). Gooseberries or currants. Gulnée pepper (Eng). Poivre de guinée (Fr.). A kind of cayenne, prepared from the seeds of the ripe chilli or capsicum annum. Also called chilli pepper. Large quantities oi this aromatic plant are grown in Cayenne, in South America. The name of Guinée pepper is also given to the ground seeds of dried fruit of certain plants of the same kind as capsicums, all of which are of a pungent character, and are products of West Africa. Gulsado (Sp.). A Spanish dish, mostly prepared with meat and potatoes stewed together. Gumbo. The American term for okra soup, or other preparations from okra, gumbo being the name by which okra is chiefly known in South America. Chicken gumbo is a. puree or soup made from okra and chicken. Hache (Fr.). Minced meat, finely sliced meat. Hitcher-menu (Fr.). To mince meat finely. Haggis. A kind of liver sausage (Scotch dish), from “ Hag," to chop, or “ Hachis,” to mince. The modern haggis consists of the liver, lights and the heart of a sheep finely chopped, mixed with oatmeal and suet, and seasoning. This is inserted in a sheep’s aunch and boiled for several hours. Robert Burns greatly esteem this dish, which was, it is said, a favourite dish of the Romans. Halaszle. A Hungarian fish stew. Harlcots panachés (Fr.). French beans or string beans mixed with flageolets (green kidney beans). Hatelet (Fr.). A small silver skewer garnished with cut roots, truffles, mush- rooms, aspic, cocks’ combs, etc., used for ornamenting fish and remove dishes. HAtereau (Fr.). A dish of sliced liver ; a rag ofit popar in Bretagne. Hautboy (Eng). A species of strawberry. Hautgont (Fr.). Good taste. High flavour or strong seasoning. Hollandalse (Fr.). Dutch style. Name of a cream-like sauce served with fish or vegetables. Horly. See Orly. Hors d'oeuvres (Fr.). Small side dishes, served cold, generally before the soup, in order to create an appetite. They consist of anchovies, caviare, sardines and other dainty relishes. Huts (Fr.). Boar or pig’s head ; also head and shoulders of some large fish. Hui-e do ssngller (Fr.). Wild boar's head. 1662 HOUSEHOLD MANAGEMENT lndlenne (a 1’) (Fr.). Indian style, peculiar to India. lrlandalse (a 1’) (Fr.). Irish style. This term is applied to dishes containing potatoes in some form, either introduced during the process of cook' ing, or else served round a dish to form its garnish, Jambon (FrJ. Ham. Name given to the hind leg of pork, which is salted and cured or smoked. Jambonneau (Fr.). A very small ham. Jardlnlere (Fr.). A garnish of mixed spring vegetables; vegetables stewed down in their own sauce. Jaime-Mange (Fr.). A kind of egg jelly made from gelatine, white wine. lemons, sugar and eggs. It is so called on account of its yellow colour- Jernlk-Kelwasl. A Russian dish, consisting of semolina, milk and heney. Julep. Ancient Arabian name for a cooling drink containing mucilage. opium, etc. An American drink. Julienne (Fr.). Name of a vegetable clear soup, first made in 1875 by a cook named Jean Julien; also a. garnish consisting of fine strips 0 mixed vegetables. Junket (Eng). From the Latin word juncus. Name of a favourite Devon— shire dish, which consists of milk turned with rennet, double cream. sugar and ground cinnamon or other fiavouring. Usually served with fruit, fresh or preserved. Jus (Fr.). Juice, broth, gravy. The juice of cooked meats seasoned, but without any liaison (thickening). Kabobs (Kbubab) or Kebobs. Name of a dish served in India and Turkey. consisting of small slices of mutton run on skewers, and grilled or braised- Kagne (Fr.). A sort of verrnicelli-r Kaimak. A Russian sweet, similar to cream custard. Karl. The translation in French or German of the English word “ curry. Kabobs. See Kabobs. Kedgeree (Kedglorl, Kltchrl, or Kegeree). An Indian dish of fish and ric6 curried. The name is taken from Khichri, an Indian dish, consisting of boiled or salt fishIr eggs and rice, garnished with hard-boiled eggs, strips of chilli, etc. Kelkel (Gen). A slice of sole dried and salted. ‘ Kickshaw (Eng). Espice de ragofit or charcuterie (Fr.). This is a name used in cookery which may be given to any dish prepared with extra- ordinary nicety ; but it is usually applied to such things as are regarded luxuries by the rich. KlOsse (Gen), German dish. composed of small light balls boiled in water. milk or gravy. They are made of bread, potatoes, rice and eggs, and are varied with meat. fish or liver. Knbtlel (Gen). Bavarian name for a kind of small. dum ling. Kootthas. Name of an Indian dish f a mince of meat or gwl curried, shaped into balls and fried. Kromeskls (Kromeskys, Cromeskis or Kromouskys). A Polish Mord, having the same meaning as croquette in French. Balls or rolls of forcemeat or of minced chicken and. ham, wrapped in caul or bacon, braised or crumbed, or else dipped in batter and fried in hot fat. Lsplns en accolade (Fr.). Brace of rabbits placed side by side on a dish. Legumes (Fr.). Vegetables or plants used as such. Levure (Fr.). Luting. A flour and water paste used for Iastening lids on pie dishes in which game is preserved. Livournals (a la) (Fr.). Leghorn style. GLOSSARY OF CULINARY TERMS 1003 Lyonnalse (a la) (Fr.). Lyouese style. As a garnish it generally signifies that shredded onion (fried) has been introduced as the principal ingredient. Macaroni (It). This is a peculiar paste prepared from flour and manufactured into tubes. It is an Italian invention. The name is said to bederived from a Greek word, meaning the blessed bread, in allusion to the ancient custom of eating it at feasts for the dead. Macaroons. Sweet biscuits made of almonds, sugar and the white of eggs. Macedolne (Fr.). A mixture of various kinds of vegetables or fruits, cut in even-shaped discs. The name is also applied to a collection of ripe fruit imbedded in jelly and set in a mould, or a fruit salad flavoured with liqueurs and syrup. Macon (Fr.). A Hench wine grown in the neighbourhood of the town Macon. Madeleine (Fr.). Small cakes or biscuits well known throughout France. Also the name of a pear. Madére (Fr.). Madeira wine. A Spanish wine very often used in cooking. Malgre (au) (Fr.). A dish without meat. Applied to Lenten dishes. Maintenon. Name of the Marchioness Francoise d’Aubigné? born ‘163 3, died 1719 ; a great patroness of cooks, a born admirer of fine cooking. Several dishes are called “ a la Maintenon,” usually signifying some- thing broiled in a dpaper case. The dish " Cotelettes de veau a la Maintenon ”' is sai to have been invented by this lady, who was Louis XIV’s favourite, and did all in her power to tempt the failing a petite of the King when he was advanced in age. Maltrang (Gen). (May Drink.) A delicious beverage, originally consumed in Germany-made of Hock or other white wine which is flavoured with woodrufi, lemon, bay-leaves and sugar, Maltre d’Hotel (a la) (Fr.). Hotel stewards’ fashion. The name of a flavour- ing butter, mixed with chopped parsley and seasoned with lemon-1 juice, pepper and salt; served on grilled meats. Dishes named Maitre d'Hotel are usually composed of food quickly and plainly prepared, parsley being the principal fiavouring. Maltre d’Hotel Sauce. A white sauce containing chopped parsley. Marabout (Fr.). A very large cofiee-pot. araschlno. Marasquin (Fr.). A delicately flavoured white liqueur, dis- tilled from a species of cherry, grown in Dalmatia, used for flavouring jellies and ices. Marcassin (Fr.). Grice (Eng). Young wild boar, generally cooked whole. Mateo (Fr.). A fresh seafish-i.e., seafish which is sold quite fresh. Marinade (Fr.). A preparation of oil, herbs, vinegar, etc., in which fish or meat is soused or pickled. Marque: (Fr.). To prepare and arrange in a stewpan a piece of meat ready for cooking. Marsala (It.). A wine LSimilar to Madeira, but made from a mixture of difler- ent grapes; named after a town in Sicily. Marzipan (Gen). Delicate German dessert dainties made from almond paste. Masquer (Fr.). To sauce a dish which is ready for serving; also to mask the inside of a mould with savoury jelly, chaudfroid sauce or force- meat, when required for entrees. Massepan (Fr.). A French dessert pastry. Mate. A Paraguayan tea. Its real name is Yerba de Mate,- it consists of the powdered leaves of a South American species of holly and green shoots of plants. This beverage has long been known to the native indians of South America, Matelote (Fr.). A marine dish; a rich fish stew with wine and herb fiavouring. Usually prepared from fresh-water fish—carp, tench, pike, eel, etc. 1664 HOUSEHOLD MANAGEMENT Mayonnaise (Fr.). A kind of salad of fish or poultry, with a thick cold sauce made of yolks of eggs, oil and vinegar. A salad sauce or dressing- The sauce is said to have been invented by the chef to the Due de Richelieu, after the victory of Mahon (Mahonnaise). Mazagran. A French term for a glass of black coffee, sugar and water. Mazarlnss (Fr.). Turbans. Forcemeat ornaments of fish, poultry or game. Entrees consisting of combined fillets of meat and forcemeat. Menu (Fr.). The bill of fare. Literally the word means minute detail of courses. A list of the dishes which are to be served at a meal. Menus were first used in 154:. Pronounce “ Menu ” as “ mennuu,” so that the second syllable is sounded as something between “ new " and “ n00." Mann rot (Fr.). Small roast birds. Menus drolts (F r.) Pig's ears served up as an entree. Merise, Meriser (Fr.). A wild cherry, wild cherry tree. The Kirschwasser is made of this fruit. Merluche (Fr.). Stock-fish, haddock—dried or smoked. Mets (Fr.). The meal or dish. “Mets de farine," farinaceous; "entree mets de douceur," sweet: “ de legumes," vegetable, etc. Mlgnonette Pepper. Coarsely-ground white peppercorns. A form of com- minuted pepper, whic resembles mignonette seed when sifted. Mlioter (F r.). To cook slowly ; to simmer gently over a small fire. Millecantons (Fr.). Name of a small fish of the whitebait kind, found in the Lake of Geneva, cooked in the same manner as whitebait. In season in July and August. Minute (a la) (Fr.). A surname given to dishes which are hurriedly prepared. or anything cooked in the quickest possible style. Omelets and grill; come under this heading. erabelles (Fr.). A kind of small yellow plum, very sweet and juicy, used for competes, fresh or dried. erepolx (Fr.). The foundation preparation of vegetables, herbs and lard. for brown soups and sauces; also for braised meats, etc. Name derived from the Duke de Mirepoix. erlltons (Fr.). A kind of French pastry. Tartlets with a basis of pufl paste and filled with custard mixture. eroton (Fr.). Thin slices of meat, the size of a five-shilling piece, braised. stewed and dished up in a circular form. Mltonner (Fr.). To simmer, to soak. To steep and allow to boil during a certain time. Mdelle de boeuf (Fr.). Beef marrow. The fatty substance in the hollow part of bones. Mont-Frlgoul (Semoule Italienne) (Fr.). The name of a French soup. Mortadelle (Fr.). A kind of sausage, largely manufactured in Bologna. Mortltle (Fr.). Term applied to meat well hung. Mote or Motl. Name of an Indian fish curry. Moulller (Fr.). To moisten. To add broth, water or any other suitable juice during the cooking of meats. Mousse (Fr.). A light ice-cream. Among the definitions given for the word are : mossy, froth, and foam. Mousse frappéc is a dish repared with whipped cream and flavouring, frozen without working. ot puddings are also prepared as mousses. Mousseron (Fr.). A kind of white mushroom, principally used for ragofits. Mulligatawny. An Indian curry soup; a paste made of curry ,- derives its name from two words, tamil and molegoo, pepper and tunnee. Deriv from an East Indian word meaning pepper water. Mflre (Fr.). Mulberry. Black and white fruit of a delicate flavour. Used for making jellies, syrups and vinegar. Muscade (Fr.). Nutmeg or mace. GLOSSARY OF CULINARY TERMS I665 Muscat (Fr.). Muscadine (Eng). A wine, also the grape producing it (muscadine grape). Muscovado. Name given to unrefined sugar. Napolltalne (a la) (Fr.). Naples or Neapolitan style. apper (Fr.). To cover a dish with a layer of thick sauce, jelly or jam. Nature] (Fr.) (an natural). Plain, simple. Plainly and quickly prepared. Navarln (F r.). A stew of mutton or lamb. A kind of haricot mutton. The name is of ancient origin, being mentioned in one of the plays of Sodelle in the early part of the seventeenth century. Turnips form the prin- cipal garniture of a navarin. Negus. Name of a hot drink composed of port wine, sugar, nutmeg and lemon-juice : eo-called after Colonel Negus (in the reign of Queen Anne). Nelge (Fr.). Snow. White of eggs beaten to a snow or a froth. Nepaul pepper. A red pepper of the same character as cayenne and Guinée pepper, being a species of capsicum of a sweet pungent flavour. It is largely grown in Hindustan. Nesselrode. Name of a pudding, iced, and flavoured with chestnuts, in- vented by Mony, chef to the famous Count N esselrode. Nlokes or Niokles. A farinaceous dish prepared with semolina or Indian maize, flavoured with grated cheese, cream, etc. Of Russian inven- tion. Nivernalse (a la) (Fr.). Nivernese style. N01! (is muscat (Fr.). Nutmeg. The fruit of the nutmeg tree: an aromatic spice. Noques (Fr.). An Italian farinaceous preparation. Small dumplings made from flour, milk or cream, boiled in soup or salt water, and served as garms . Normande (a la) (Fr.). Normandy style, with the exception ofadish knownas filets de soles a la Normande, and other fish entrees. The application of this name implies that the flavour of apple has in some form or other been introduced into the composition of the dish. Nougat (Fr.). Almond rock candy. A sweetmeat made with sugar, honey{I almonds, pistachios, etc. Noullles (Fr.). Nudels. A German preparation, “ Nudeln.” It consists of a stiff dough made with flour and eggs, rolled out very thinly, cut up in thin strips and boiled, and served as garnish, or fried and served as a sweet. When cooked nouilles resemble macaroni. Noyau (Fr.). The stone of a fruit ; a liqueur flavoured with peach or necta— rine kernels. Okra. Name of a vegetable extensively used in South America. Used as a vegetable and also for soup. Orangeat (Fr.). Candied orange peel. Orgeate (Fr.). Barley water or almond milk : a favourite summer drink. Orloll. A number of dishes or their garniture are thus styled. Orlofi is the name of a magnificent diamond, owned by the Russian Count Alexis Orlofi, who was known as a great gourmand and epicure. Orly, also Horly. Name given to dishes prepared in a certain style. Usually slices of fish or meat dipped in a rich batter and fried in fat. Palllasse (Fr.). A grill over hot cinders. Pain (Fr.). Bread, forcemeat, fruit puree, etc. Pain d’épice (Fr.). Spiced bread; a kind of gingerbread. Palals do how! (Fr.) Ox palate. Panache (Fr.). Striped, streaked, variegated. Mixed With two or more kinds of vegetables, fruits, etc. : also salads, jellies, or creams. 3H I666 HOUSEHOLD MANAGEMENT Panada. Culinary paste of flour and water or soaked bread, used for pre paring forcemeat or stuffing. Paner (Fr.). To egg and breadcrumb. Pannequets or Crepes (Fr.). Pancakes. Panurette (Fr.). A preparation of grated rusks, used for crumbing, for coating the inside of moulds, and for decoration in place of lobster coral. Paprlca. The fleshy fruit of the green and red mild capsicum, grown in tbs south of Europe, and used as spice for ragoiits or salads. Paprika. Hungarian red pepper. A kind of sweet capsicum of a brilliant scarlet colour ; it is less pungent than the Spanish pepper. Parislenne (a la.) (Fr.). Parisian style. A surname applied to various kinds of dishes, principally meat dishes, which are dressed in a more or less elaborate style. No particular specification as to garnish or mode of cooking can be given, as these vary in almost every dish thus styled- Parmesan. Name of an Italian cheese, usually made from goat’s milk, largely used for culinary purposes. Passer (Fr.). Pass (Eng). A word much used in cookery. To pass a sauce. soup, vegetable or meat means to run it through a tammy cloth, sieve or strainer. In culinary language the word “ passer " has also the same meaning as Iain revem'r, i.e. to slightly fry in butter over a quick fire so as to form a. crusty surface on meats or vegetables which are intended to be finished by some other process of cooking (usually stewing or braising). Plie croquante (Fr.). Crisp almond and sugar paste. Pate leullletee (Fr.). Pufl paste. Pate irlsee (Fr.). Short paste. Pate pastlllage (Fr.). Gum paste. Pm (F r.). A pie, pastry ; a savoury meat pasty or a raised pie. Pate do Perigord. Name of a French pie, which derives its name from Péri- gueux, a place celebrated for its truffles. Pate-de-lole-gras (Fr.). A well-known delicacy prepared irom the livers of fat geese. Alsace is the country where the celebrated so-called “ terrines de foie-gras” are made. This delicacy was first introduced by a cook named Close. Patiser (Fr.). To make pastry. Patisserie (Fr.). Pastry. A pastry cook’s business- Pauplettes (Fr.). Slices of meat or fish rolled with forcemeat. Paysanne (a la) (Fr.). Peasant’s fashion. Prepared in a homely way. Pepper Pot. A West Indian dish, consisting of stewed pickled pork or bacon. shellfish. rice. Vegetables, and aromatic herbs, highly seasoned with cayenne, okra, chillies and cassareep. Perigord or Perigueux (a la) (Fr.). Perigord style. This name is applied to dishes in which a tmfile sauce or a garniture consisting of truffles has been used. Perry. (Eng.). Name of a beverage made of pears, similar to cider made of apploes. It contains but little alcohol, and when preserved in casks or ttles it keeps good {or some years. Persillade (Fr.). ,A thick white sauce in which a large quantity of parsley is used. Petlt lait (Fr.). Whey. The thin part of milk. Petlts pains Fr.). Very small rolls scooped out and stufled with various 'nds of savoury purées ; served as savoury or side dishes. Petits pois Verts (F r.). Small green peas. Pilau. A Turkish national dish, made of rice and onions, etc. Pllcaithly Bannock. Name of .a kind of Scotch shortbread, consisting of flat round cakes, the paste being composed of flour, butter, sugar. almonds, peel, and caraway seed. Piece do resistance. The principal joint or other important dish of a dinner. GLOSSARY OF CULINARY TERMS I667 Pllaw. An Indian dish made of fish or meat and rice. Pimento. Allspice. Jamaica pepper. A condiment possessing the combined flavours oi cinnamon, nutmeg, and cloves. quuante (Fr.). Sharp flavoured, stimulating, pungent or sour. Pique: (Piquée) (Fr.). Larded. To insert narrow strips of iat bacon, truffles, tongue, etc.I into lean meat, poultry, game or fish. Pistaehes (F r.). Pistachios. Kernels of the nut of the turpentine tree, used for flavouring and garnishing galantines, sweets, etc.—an almond- flavoured green nut. Poéle (Fr.). A cooking pot or pan. Peeler (Fr.). A mode of braising meat, etc., in a fireprooi earthenware pan placed on a charcoal fire. Polenta (IL). A standard Italian dish made of Indian corn flour. in appearT ance and taste it resembles semolina. Pollo eon Formagglo. Name of an Italian dish, composed of stewed chicken, highly flavoured with Parmesan cheese. Polloeowarroz. Name of an Italian dish consisting chiefly of rice stewed in broth (stock). Polonaise (a la) (Fr.). Polish style. There are two kinds of dishes known under this name. The first is a kind of gratin style (baked), differing somewhat from the ordinary way of baking 4a gratin, The other is the more generally known, but little appreciated in this country, its characteristic being to introduce the red juices of pickled beet? root and red cabbage and sour cream into various dishes. Borsch a la Polonaise and ragofits a la Polonaise are types of dishes in which this peculiar flavour is introduced. Posset. Hot milk curdled with wine, ale, vinegar, treacle or acid ; irom the Welsh, posel, curdled milk. Potage (Fr.). Soup. A nourishing broth or liquor, forming the first course of a dinner. Pot-au-teu (Fr.) is an economical and wholesome beef broth. It is the stain- dard dish of all classes in France, and the origin otbeef stock. Pot pourrl. A stew of various kinds of meats and spices; a. favourite dish in Spain. Potroek. Name of a Russian thick soup. Poularde (Fr.). A very fat fowl or fine pullet. Poule-au-pot (Fr.). A boiled fowl served with reduced pot-liquor and vege- tables. Poulet en casserole. Chicken fried and basted with butter in an earthen- ware stewnan. When the chicken is browned in the butter the lid is put on the stewpan, and it is allowed to cook slowly till done, being basted occasionally. Poulet a la Relne (Fr.). Chicken dressed with white sauce. Name KiVen to fine specimens of young chickens. Poulette (Fr.). A young hen. A sauce made of flour, stock, butter and chopped herbs, used for the dishes prepared “ a la poulette.” Poulpeton or Polpettl. Slices of veal with minced meat. Poupelin (Fr.). A kind of pastry. Poupeton (Fr.). A ragofit of fish or flesh enclosed in rice and baked brown. Praline (Fr.). Burnt almond. Praline (Fr.). Flavoured with burnt almonds. Pré-sale (Fr.). Meat of prime mutton (Southdown mutton). Proflteroles (Fr.). A kind of light cake, baked in hot ashes, and filled with cream or custard. Provenqale (a la) (Fr.). A surname for certain French dishes, indicating generally that garlic or onion and olive oil has been used in the preparation. Pumpernlckel (Gen). Westphalian brown bread. I668 HOUSEHOLD MANAGEMENT Punch a la Romaine (Fr.). A kind of soft white ice, made from lemon-juice white of egg, sugar, and rum. It is served in goblets, usually after the remove, and acts as a digestive. It forms a sort of interlude be- tween two acts of that grand play—the dinner. Puree (Fr.). A smooth pulp, mashed vegetables, thick soup. The name is also given to meat or fish which is cooked, pounded in a mortar, and passed through a sieve. Quark (Gen). Name of a German cheese, similar to curd cheese, known in France as “ fromage mou.” Quartier d’agneau (Fr.). A quarter of lamb. Quasi tie Veau (F r. ). The chump end of a loin of veal. Quenefres (Fr.). An Italian paste, similar to macaroni—used for soups, etc. Quenelles (Fr.). Forcemeat of different kinds, composed of fish, poultry or meat, eggs, etc., shaped in various forms—balls, ovals, etc., poached. and served as an entrée or garnish to soup, etc. Queue (Fr.). Tail. “ Queues de boeuf," “queues d'ecrevisses.” Ox-tail. crayfish tails, etc. Quoorma. Name of a very mild Indian curry. Rafralchlr (Fr.). To refresh or cool by immersion in cold water or re- frigeration. Ragout (Fr.). A rich stew of meat, highly seasoned. Ramequin (Fr.). Ramakin. Cheese hitter; small fondues served in china or paper cases. Raper (Fr.). To scrape, shred, rasp or grate. Ratalle or Rataila. A culinary essence; the essence of bitter almonds. A special kind of almond biscuits, in the sha e of drops, are called ratafias. The name is also given to a liqueur avoured with almonds. Raton (Fr.). A kind of cheesecake. Ravigote (Fr.). A very richly flavoured green herb sauce: served cold. First heard of in 1720. Ducereau, a French writer, mentions it in one of his poems. Ravioles (Fr.). Small round nouille-paste dumplings, filled with spinach, forcemeat, etc. Used as garniture for soups. Rechaufle (Fr.). Warmed-up meat recooked or redressed. Rechauuer. To re-heat. nedum (Fr.). To boil down, to reduce ; to boil liquid gradually to a desired consistency. Relsver (Fr.). To remove, to turn up, to raise. some (Fr.). The remove. A course of a dinner, consisting of large joints of meat, four-footed game, and sometimes joints of fish. Remoulllage (Fr.). Second stock. Bémouiade (Fr.). A cold sauce, flavoured with savoury herbs and mustard. used as salad-dressing, etc. Renaissance (Fr.). Something reintroduced. A word used for dishes of modern invention. Rennet. The name given to the prepared inner membrane of a calf's, pig's. hare’s or fowl's stomach; used for curdling or coagulating milk. Rlllettes (Fr.). A French savoury meat preparation, used for hors d’oeuvres and savouries. Rls de veau (Fr.). Calf's sweetbread. Rissole (ee) (Fr.). Well browned, fried or baked, covered with crumbs. Rissoles (Fr.). A mixture of minced fish or meat, enclosed in paste, half- moon shapes, and fried in fat or butter. Rlssolettes. Similar to rissoles : thin pancakes being used in place of paste- Rlzzered Haddie. The name of a Scotch dish, made from haddocks or cod- fish dried in the sun. GLOSSARY or CULINARY TERMS r669 Rognons (Fr.). Kidneys. \ Romaine (Fr.). Cos lettuce. “ A la Romaine,” Roman style. Romankeintjes (Du.). A Dutch pastry made of eggs, sugar, and almonds. Roquelort (Fr.). Roquefort, a highly-esteemed French cheese. Roll (Fr.). The roast, indicating the course of a meal which is served before the entremets. Roast meat, poultry, and game. Roulade (Fr.). Roll, rolling. Rolled meat smoked and cooked. Roux (Fr.). A preparation of butter and flour for thickening soups and sauces. Royal. Name of an egg custard used for garnishing clear soups. Also the name applied to an icing (glace royale), made with whites of egg and icing sugar, and used for coating and decoration. Sabayon (Fr.). Pudding sauce, composed of cream or milk, sugar, white wine, and eg s. Saecharometerg. A culinary thermometeil. An instrument to test the various degrees of heat for cooking. Salgnant (Fr.). Underdone, bloody. Salndoux (Fr.). Hog's lard, Used for frying and for modelling soclesg flowers, etc. Salado (Fr.). Salad. Raw herbs, edible plants, raw and cooked vegetables, etc., dressed with oil and vinegar. Salamaner (Fr.). An utensil which, after being made red hot, is used for browning any dishes that want colour. Saler (Fr.). To salt, to season with salt. “ Saler de la viande,” to cure meat. Saleratus. A kind of baking powder, consisting of potash, incorporated with an acid. A natural mineral water. Sally Luns or Lunn. Name of a kind of tea-cake, slightly sweetened and raised with brewer’s yeast. Sally Lunn was a pastrycook who, at the close of the eighteenth century, used to make and sell a kind of tea-biscuits known as Sally Lunns. She used to sell these in the streets of Bath. salmagundl. Name of a very old English supper dish. It is a kind of meat salad, mixed and decorated with hard-boiled eggs, anchovy, pickles, and beetroot. Salmi or Salmls. A hash made of half-roasted game. Salplcon. A mince of poultry or game with ham, tongue, and mushrooms, used for croquettes, bouchées, rissoles, etc. Salslly or Salsle. An edible lant; sometimes called oyster plant, the flavour of the root resem ling somewhat that of the oyster. Salzgurken (Gen). A German pickle served with boiled or roast meats, made of cucumbers soused in salt water. Samp. A food composed of coarsely-ground maize, boiled and eaten with milk (American dish). Sanbaglione. A delicious sweet chocolate cream, served in glasses either hot or cold. Sangaree. The name of an Indian punch drink. It is made with sherry, water, lemon-juice, and sugar. Sangler (Fr.). To strap, to girth. To prepare the ice mixture ready for freezing. One part of salt to five parts of broken ice is the proper proportion used for freezing. Sapaceau (Fr.). An egg punch. Sarbotlere (Fr.). A pewter freezing-pot or freezing-pan. _ Sassalras. The name of an agreeable beverage much drunk in North America. A tree of the laurel family. Sasser (Fr.). To sift. To stir rapidly with a spoon in a stewpan. Sauce piquante (Fr.). A sharp sauce. r670 HOUSEHOLD MANAGEMENT Saucer (Fr.). To sauce over the contents of a dish. Sauclere (Fr.). A sauceboat. A deep narrow-shaped dish, in which sauce is served. Saucisse (Fr.). French pork sausages. Saucisson (Fr.). Smoked sausages. Sauerkraut (Ger.). Choucroute (F r.). Sourkrout (Eng). A kind of pickled cabbage; cabbage preserved in brine. A national dish 9; Germany. Served hot with bacon or sausages. Saugrenée (F r. ). A French (process of cooking, implying stewed with a little water, butter, salt, an herbs. Despois a la saugrenée are stewed peas. cooked as above described. Saur (Fr.). Smoke-dried. Saurer (Fr.). To dry or cure in smoke. Saute-pan. Sautoire (Fr.). A shallow, thin-bottomed cooking-pan made of copper. Sauter (ée) (Fr.). To toss over the fire, in a saute or frying-pan, with little butter or fat. Anything that requires a sh fire and quick cooking- Sauterne (Fr.). A French white wine, produced at auternc, in the Gironde. France; much used in cookery. Schmorbraten (Ger.). A German dish, consisting of rump of beef braised (a la mode fashion). garnished with mushroomsr gherkins, and braised vegetables. Scots Kali. Name of a thick broth ; a kind of pot-au-feu, served as a stand- ing dish in Scotland. A variety of cabbage. Sevigné (Fr.). A French soup named after the Marchioness Sevigné, of Rabutin-Chantal, a French authoress, born 1626, died 1696. Sillslliat. A Swedish dish; a salad of pickled herring, with mussels, meat,1 eggs, onion and beetroot. Simnel cake. A Lenten or Easter cake, with raised crust" coloured with safiron, the interior being filled with the materials of a very rich plum udding. They are made up very stifi, boiled in a cloth for several ours, then brushed over with egg, and baked. Singer (Fr.). To imitate. To dust with flour from the dredging-box. Slaplack. A kind of broad fiat ancake. Sling. A drink made of rum an water, sweetened with grated nutmeg. Socies. Stands of fat, rice, etc., used to raise entrees, etc., above the level of the dish. Sorbet (Fr.). An iced Turkish drink. Also the name of a water ice with fruit or liqueur flavour, usually served in goblets. Soubise (Fr.). A smooth onion pulp served with various kinds of meat entrées. The name is supposed to come from Prince Charles Soubise (born 1715, died 1787), who was a celebrated epicure. He served as a field-marshal during the reign of Louis XIV of France. As a surname to dishes, a la Soubise is generally applied when onions enter largely into the composition of a dish; the term implies a strong onion flavour, or a garnish of onion purée. Soufllé (Fr.). A very light baked or steam pudding: an omelet. Also applied to light sav0ury creams. Souflé glacé (Fr.). Avery‘light sweet cream mixture, iced and served in caseS. Soy. The name of a dark-brown sauce, originally made in Japan; there are many English relishes in which soy is employed as one of the ingredients. Spaghetti (It.). An Italian cord-like paste, intermediate in size between macaroni and vermicelli. Spread Eagle (Eng). Poulet a la Crapotine (Fri. A young fat chicken split down the back, flattened, breast bone removed, seasoned, oiled or buttered, and grilled or baked. Squab (Eng). A young pigeon ; name used particularly in North America. GLOSSARY OF CULINARY TERMS 1671 Squab chicken, a young chicken, applicable to animals while young, fat, and clumsy. Squab pie is therefore primarily a (young) pigeon pie. Such a pie becomes Devonshire squab pie by the addition of apples. Squab pigeons—innocents of French cooks. Steehl. A Russian oatmeal soup. Stirabout. Name of an Irish dish similar to Scotch porridge. Suecotash. An American dish made of green corn and Lima beans. The dish is said to be borrowed from the Narraganset Indians, known to them as msickquatash. Suédolse (a la) (Fr.). Swedish style. Supreme (F r.). A rich, delicately flavoured cream sauce, made from chicken stock, etc. Syllabub. A kind of milk punch flavoured with liqueurs and spices. Usually served in glassesa Tagllarlnl (It.). A kind of macaroni paste cut in fine shreds. Tailler la soups (Fr. ). A culinary expression. Thin slices or crusts of bread placed in a soup tureen are called tailler. “ Tremper la soupe “ is the French term applied when the broth is poured over the slices. Talmouse (Fr.). A kind of French pastry, sweet or savoury, made in the shape of parsons’ caps. Tami: (Fr. ). Tammy. Woollen canvas cloth which is used for straining soups and sauces. Tansy (Eng.). A herb with strong aromatic flavour, sometimes used for flavouring in puddings. A variety of custard. Tarragon (Eng.). Estraan (Fr.). Aromatic plant used for flavouring vinegar, sauces, etc. Tartare (Fr.). A cold sauce, made of yolks of egg, oil, mustard, capers, gherkins, etc., served with fried fish or cold meats ; also a salad dressing, Terrapin. South American, fresh-water and tidal turtle, very little known and used in England. Terrlne (Fr.). A small earthenware pan or pot, used for potting foie-grasr patés and potted meats. A tureen for soup. “to de vean (Fr.). Calf's head. Tlmbale (Fr.). Literally “ kettle-drum." A kind of crusted hash baked in a mould. Tobasco. Name of a savoury Indian dish. Teddy. An American punch. The fundamental juice of various palms of the East Indies ; a mixture of whisky, sugar, and hot water. Tokai (Fr.). Tokay (Eng). A wine produced at Tokay, in Hungary; a variety of grape. Tom and Jerry. An American drink of hot rum and eggs, spiced and sweet- ened ; an egg punch. Tomber a glass (F r.). To reduce a liquid till it has the appearance of a thick syrup. Tonalchlle (F 1%). Guinea pepper. Toplnambours (Fr.). Jerusalem artichokes. Tortue (Fr.). Turtle; also called sea-tortoise. Toulouse (a la) (Fr. ). A rich white stew of white meats, mushrooms, truffles, etc., used for filling crusts or for gamishing. Tournedos (Fr.). Small thin fillets of beef served as entrees. First served in Paris in 1855. Tourner (Fr.). To turn. To stir a sauce; also to pare and cut roots. Tonrte (Fr.). An open tart baked in a round shallow tin ; also a flat dough case in which ragofits are served. Tourtelettes (Fr.). Small tartlets. Tranche (Fr.). Slice. Mostly applied to salmon, cod, etc. Trautmannsdorfl (Gen). Name of an Austrian count, born 1749- died 1827- Several sweets are styled after his name. x672 HOUSEHOLD MANAGEMENT Trousser (Fr.). To tie up, to truss a bird. 'I‘rufler (Fr.). To garnish a sauce with truffles, or to season the interior of poultry or game with trufl‘le stuffing, such as capons, turkeys, and heasants. P Trulte saumonee (Fr.). Salmon trout. Tutti-fruttl (It.). An Italian expression for various kinds of fruits, or a mixture of cooked vegetables. Tyrollenne (a la) (Fr.). Tyrolean style. Usquebaugh. The name of an Irish beverage (whisky). consisting of a com- pound spirit made with spices and sugar. Vanille (a la). Flavoured with vanilla. Vanner (Fr.). To stir a sauce quickly so as to work it up lightly in order to make it smooth. Vénltlenne (a la) (Fr.). Venetian style. Veloute (Fr.). A rich white sauce. Foundation sauce. Vermicelle (Fr.). Vermicelli (It.). Very fine rolls of paste, made from the dough of wheat flour, and forced through cylinders or pipes till it takes a slender, worm~like form, when it is dried ; used in soups, puddings. and for crumbing. Vert-pre (Fr.). Name of a green herb sauce or garnish. Viande (Fr.). Meat, viands. An ancient name for__victuals. Vlennolse (a la). Vienna or Viennese style. Vin blane (all) (Fr.). Dressed with white wine. Vlnalgre (Fr.). Vinegar. Vinaigrcr, to season with vinegar. Vinaigrette (Fr.). A sauce of vinegar, oil, pepper, and herbs. Volaille (F r.). Poultry, chicken. Vol-au—vent (Fr.). A light round pufi paste crust, filled with delicately' flavoured ragofits of chicken, sweetbread, etc. ((1 la financiers). Voliere. Birdcage style of dressing poultry or game. Vopalliere. A dish of small chicken fillets, larded and braised, served With truffle sauce. Vrale tortue (Fr.). Real turtle. Xeres (Sp.). Spanish strong wine of deep amber colour and aromatic flavour; so-called from Xeres, a place near Cadiz“ Zabyajone (It.). A frothing mixture of wine, yolks of eggs and sugar, thick- ened over the fire and served hot in glasses. Zambaglicgie. A kind of chocolate cream, served in glasses either hot or 001 . Zéphlre (Fr.). Name of a small oval-shaped forcemeat dumpling, a kind of uenelle, poached and served with a rich sauce. Zuppa al rodo. A fish broth with toasted bread and cheese. Zythum or Zythos. A liquid made from malt and wheat; a kind of malt beverage. ENGLISH AND FRENCH NAMES OF ARTICLES English. Clear Soup Broth Anchovy arbel ream c0d. salt Ilger eel Dace orey Eel Flounder Glidgeon llmet Haddock Hake Halibut Hen-ing Mackerel Mullet. srey Crab crayfish Crawfish lobster OF FOOD CHAPTER LXIII SOUP -- POTAGE F reach. English. F ranch. Consomme Thick Soup Purée Bouillon FISH —- POISSON Anchois, m. Mullet, red Rouget, m. Barbeau, m. Perch Perche, f. Breme, f. Pike Brochet, m. Barbue, f. Plaice Plie, f. Carpe, f. Roe Laitance, f. Cabillaud, m. Salmon Saumon, m. Morue, f. Sardine Sardine, f. Congre, m. Scallop Pétoncle, f. Vandoise, f. Shad Alose, f. Dorée, f. Skate Raie, f. Anguille, f. Smelt Eperlan. 111- Limande, f., Car- Sole Sole, f. relet, m. Sprat Harenguet, m. Goujon, m. Sturgeon Esturgeon, m. Grondin, m. Tench Tanche, f. Eglefin, m. Trout Truite, f. Merlus, m. Trout, Salmon Truite Saumo- etau, m. née, f. areng, m. Tunny Thon, m. Lingue, f. Turbot Turbot, m. 'Maquereau, m. Whitebait Blanchaille, f. Mulet, m. Whiting Merlan, m. SHELLFISH -- COQUILLAGES Crabe, m. Mussel Moule, f. . Oyster Huitre, f. }Ecrewsse' i' Prawn Crevette, f. Shrim Crevette, f. 1673 P 1674 HOUSEHOLD MANAGEMENT English. Beef Veal Mutton Lamb Pork Sucking-pig Brains Breast Chine Cutlet Fillet Kidney Knuckle Neck MEAT -- VIANDE French. Boeui, m. Veau, m. Mouton, m. Agneau, in.) Porc, m. Cochon de lait, m. Cervelles, ‘f. Poitrine, f. Echine, f. Cdtelette, f. Filet, m. Rognon, m. Cuissot, m. Gigot, m. Foie, f. Longe, f. Carré, m. Neck (scrag end) Cou, m. Black Game Capon Chicken Duck Guinea Fowl Hare Lark Leveret Ortolan, Partridge GAME, POULTRY — Coq de bruyere, m. Chapon, m. Poulet, m. Canard, m. ,, sauvage, Caneton, m. m1 Poulet, m. Oie, f. Oison, m. Grouse, m. 'ntade, f. 'évre, m. Mauviette, f. Levraut, m. Ortolan, m. Perdrixe, f. ,, (young)Perdreau, m. Pigeon Pigeon, m. English. French. Neck of mutton Carré de mouton Palate Palais, Quarter Quartier, m. Rib Cote, f. Rump Culotte, f. Sausage Saucisse, f. l ,, flat Crepinette, f. Shoulder Epaule, f. Sirloin Aloyau, m. Steak Bifteck, m. Sweetbread Ris de veau. m. Tail Queue, f. Tongue Langue, f. Ear Oreilie, f. Head ’Tete, f. Saddle Selle, f. Slice Tranche, f. Trotters, feet Pieds, m. GIBIER, VOLAILLE Pigeon (young) Pigeonneau, m. ,, Wild Pintail Pheasant Plover, Golden ,, Green Poularde Prairie Hen Quail Rabbit Roe Deer Snipe Teal Turkey .. poult Venison Widgeon Woodcock Ramier, m. 'ntade, m. aisan, m. luvier, m. anneau, m. Poularde, f. Poule de Prairie Caille, f. Lapin, Lapereau Chevreuil, f. in , f. Sarcelle, f. Dindon, m. din de, f. Dindonneau, m. Venaisan, i. Canard siflleur Bécasse, f. - ENGLISH AND FRENCH NAMES OF ARTICLES OF FOOD I675 vscsrnms - Liacumss \ English. French. English. French. Artichoke, Jeru- Eschalotor shalot Echalote, f. salem Topinambour, m. Gherkin Cornichon, m. Artichokes, bot- Fond d’arti- Green Peas Pois verts, f. tom chaut, m. Horseradish Raifort, m. Artichoke. globe Artichaut, m. Kale, Scotch Chou Eoossais,m. Asparagus Asperge,‘ f9 1;, Led: Poireau, m. Beans, broad Féves, f. ’“Lettuce Laitue, f. ..,, French rHaficot-vert, m. r... Lentil Lentille, t. “L haricot u, lblanan. .i. Marjoram Ofigm Beetroot Betterave, f. ,, sweet Marjolaine, f. Broccoli Brocoli, m. 1' Mushroom Champignon, m Brussels sprouts Choux de 'Bru- ' Onion Oignon, m. xelles, m. Parsley Persil, m. Cabbage Chou, m. ‘ Pat-snip Panais, m. ,, red ,, rouge, m. Peas Petite pois, m. Capers Capres, f. ‘ Pumpkin Courge, f. Cauliflower Choufleur, m. -, Salsify Salsifis, m. Carrot Carotte, f. Seakale Chou de mer, m. Celery Céléri, m. Sorrel Oseille, f. Chervil Cerfeuil, m. ' Spinach Epinards, m. Chestnut Marron, m. Tarragon Estragon, m. Cucumber Concombre, m. Tomato Tomate, f. Cress Cresson, m. Turnip Navet, m. Endive Chicorée, f. Watercress Cresson, m. FRUITS -— FRUITS Almond Armande, f. Hazel nut N oisette, f. Apple Pomme, f. 1 Lemon Citron, m. Banana Banane, f. Medlar Néfle, f. Blackberry Muron, m. Melon Melon, m. Cherry Cerise, f. Mulberry Mitre, f. Chestnut Marron, m. Nectarine Brugnon, m. Cranberry Canneberge, f. Nut Noix, f. Currant Raisin de Cor— . Olive Olive, f. inthe. m. , Orange Orange, t. Currant, white Groseille blanche,f. ,, Tangerine Mandarine, f. .. red ,, rouge, f. Peach Peche, f. ,, black ,, noire, f. Pear Poire, f. Date Datte, f. Plum Prune, f. Fig Figue, f. 1 Pomegranate Grenade, f. Filbert ,Aveline, fa Quince Coing, m. Gooseberry Groseille verte, f. Raspberry Framboise, f. Grapes Raisins, 111. Strawberry Fraise, f. Greengage Prune, i. } Walnut hoax, f. D MEALS: THEIR IMPORTANCE AND ARRANGEMENT CHAPTER LXIV General Observations on Family and Wedding Break- fasts, Luncheons, Dinners, Teas, and Suppers ONE of the chief considerations of life is. or ought to be, the food we eat, for our physical well-being depends mainly on diet. The perfect adjustment of diet can only be maintained by a combination of certain factors, of which suitable food and good cooking may be considered the most important-i One important consideration with regard to meals is their regularity, and speaking from the health point of view, it is most essential. A meal that we have waited for an hour too long is often one that we fail to appreciate : and while to the healthy irregularity is dangerous, to the delicate it is injurious. It is not difficult to determine what are the best and most convenient times to take our meals, and when once these hours are fixed, the next thing is to insist on punctuality, not only for those who serve them, but for those for whom they are pre‘ pared. Food cooked to a nicety cannot afford to wait ; good things are spoilt, and waste and discontent are the result, if people are not ready to partake of what is prepared at a given time. The composition, properties and preparation of food have already been fully treated in preceding chapters, and the following pages will simply convey to the reader a few items of useful information regarding the meals themselves. These necessary particulars should soon become matters of common knowledge, as instruction in every branch of domes- tic science now forms part of the curriculum of almost every school in the kingdom.. When the laws which govern the application of heat are once grasped, the fundamental difficulties of roasting, boiling, grilling and frying are 1670 MEALS: THEIR IMPORTANCE AND ARRANGEMENT 1677 overcome, but this by no means comprises the whole art of cookery. Such culinary artists as Ude, Caréme and Francatelli owe their fame as Chefs-de-Cuisine to their ingenuity in originating new methods and. new dishes, their skill in manipulation, and their care in combining seasonings and fiavourings in such perfect proportions that no parti- cular ingredient was allowed to predominate. Moreover, they not only raised cookery to a fine art, but their influence in the direction of refinement and elegance eliminated much that was gross in the Eng- lish mode of living. Francatelli, who has been termed the “ Father of Modern Chefs," strongly advocated simplicity in both cooking and service. The introduction of the dinner d la Russe was in a great measure due to his efforts, and this arrangement is now so popular that it is adopted in almost every household where a sufficient number of servants are kept to allow the food to be handed round. There are still a few old-fashioned people who prefer the older custom of having all the dishes placed upon the table, and of course this custom must always prevail in lower middle-class households ; but it is almost gener- ally agreed that it is much more artistic and agreeable to have nothing displayed but fruit and flowers, however simme and inexpensive these may be. Pleasant and appropriate surroundings contribute largely to the enjoyment of a meal, and as onr meals, whether elaborate or simple, are an important item in the sum total of domestic happiness, the greatest possible care should be bestowed on their preparation and service. In giving a dinner it is far better to have a simple meal, which one knows will be properly cooked and served, than to risk anything elaborate, for it is difficult to appear utterly unconcerned when one is harassed by petty cares, and a thoroughly good hostess is one who is able herself to enjoy, without anxiety, the dinner she is giving to her friends. The temperature of the room is a very important subject that is often overlooked. It is not possible to thoroughly enjoy a good dinner in a room either too hot or too cold, and hostesses should well consider this matter. Table Arrangements.—There are a few general rules which apply equally to mansion and cottage. However simple may be the meal, and how- ever coarse in texture the cloth, it should be clean, free from creases, and arranged smoothly with the centre fold forming a true line the whole length of the table. The knives should be clean, bright and sharp, and the silver clean and well polished. When properly trained servants are kept, contrary conditions seldom exist ; neither would they in small households, where the work devolves upon an inexper- ienced housemaid, if a few simple rules were strictly enforced, such as removing the crumbs and folding the cloth on the table, instead of allow- ing it to be shaken and folded outside the room ; that after each meal all knives should be cleaned and made ready for use ; and, what is r678 HOUSEHOLD MANAGEMENT still more important, that such articles as silver-plated dishes, spoonS. etc., after having gone through the ordinary process of washing-up. should be re-washed with soap and hot water, and well polished with a leather. Apart from the fact that silver thus treated always pre- sents a bright and well-preserved appearance, there is the further con- sideration of the silver being kept in good condition without a frequent application of plate powder, which, however fine it may be, ultimately destroys the plated Surface. A baize cOvering for dining-tables cannot be too strongly recom~ mended, for it enables the tablecloth to lie better, and it is more pleasant to the touch with some soft thick substance beneath it. Sometimes the baize is drawn under the edges of the table by means of a string run through the hem, but it may be stretched more tightly When fastened ‘underneath with small tacks, and this without the least injury to the table. Grey felt is preferred by many, bemuse it is less likely to stain the cloth than a coloured substance, and is also less expensive. Tablecloths and table-napkins should be of as good a quality as means will afford, alike in design when possible, and in Chapter LXVI. will be found full instructions for folding serviettes. Table-linen should be very slightly starched, for, if made too stifi. the corners of the tablecloths, instead of falling in natural folds, stand out in an awkward fashion, and the table-napkins are unpleasant to use. A good rule is to allow 24 inches for each person’s accommodation. Where the table is necessarily a little tOO large, a little more room does not matter, but on no account give less, for there is no greater misery than to be crowded. FAMILY AND WEDDING BREAKFASTS Breakfast—The word breakfast is an abbreviation of " breaking the fast.” The German word for this is “ Frfihstfick " (early bit), and the French give to their first meal the name of Déjeuner a la Tasse. because this early repast is a simple one, consisting merely of a roll, or bread and butter, and a cup of coffee or chocolate. The French Dé- jeuner a la Fourchette is almost identical with the English luncheon. It generally comprises a variety of more or less substantial dishes, served with wine or other beverages, but not tea or coffee, unless taken after the meal, and is termed “ Fourchette," because it consists of food eaten with a fork. The French Déjeuner a la Tasse really corre- sponds with the English “ early tea,”or “ early coffee," and, like it, is generally taken in the bedroom before dressing. Soup and bread con- stitute the morning meal Of many of the working classes of France. Breakfast Dishes.—The English breakfast, even when taken at an early hour, is usuallya substantial one. This custom no doubt dates from a semi-barbarous age. when royal and noble ladies breakfasted MEALS: THEIR IMPORTANCE AND ARRANGEMENT I679 ofl barons of beef and tankards of ale. Tea was not known in England until the seventeenth century, when Catherine Braganza, the wife 0! Charles II, is said to have introduced it, and history records that tea found great favour with the fair dames who graced the Court of that period. It is almost needless to add that its high price precluded its general use. At the beginning of the nineteenth century the cheaper kinds cost from 6s. to 7s. per pound, and about 18 50 the price was I0? duced to 5s. per pound, but after the reduction of the duty in 1865 the consumption rapidly increased. The moral and physical welfare of mankind depends largely on its breakfast, yet many of those upon whom the responsibility of provids ing it rests do not realise how far-reaching may be the efiects of a good or bad meal. A being well fed and warmed is naturally on better terms with himself and his surroundings than one whose mind and body are being taxed by the discomfort and annoyance of badly cooked or insuflicient food. With a well-stocked larder and a sideboard sups plied with such good things as game-pies, cold game, galantines of chicken or veal, brawn, potted meat, cold ham and pressed beet, it is an easy matter to gratify the tastes and wishes of all, but no meal taxes the ingenuity of middle-class housewives more than breakfasts In small households there is a constant complaint of lack of variety, and the too frequent appearance of bacon and eggs, which. it must be com fessed, is the sheet-anchor of the English cook. But, notwithstanding this plea for “ something new,” there are over two hundred ways of dressing eggs, to say nothing of grilled chops, steaks, outlets, kidneys, fish and mushrooms, anchovy and sardine toast, sausage-rolls, sausages broiled, boiled or fried, meat “patties, rissoles, croquettes and croutes, fish omelette, fish-cakes, fish soused and ked~ geree, pressed beef, galantine of beef, potato-chips, potatoes fried in a variety of ways, and a host: of other inexpensive and easily prepared dishes. Many of the lower working-classes cannot, of course, aflord to provide some of the dishes enumerated above, but the present work includes an almost endless variety of preparations of a simple, inex-i pensive character, which might be advantageously used to relieve the monotony of breakfast. The Service 0! Breakfast varies very little, no matter how simplei or elaborate the meal. On the cottage table, the breakfast~ware, teapot“, bread, butter, and dish of bacon, or whatewr constitutes the homely fare, all have their allotted places, although the arrangement of the respective articles may not agree with everybody’s sense oi fitness. Ascending a degree in the scale of life, it is usually found that a touch of refinement is added by plants and flowers. When the table is a small one, the centre of it may be occupied by a single plant, or two plants or bowls of flowers placed equidistant from each other may form the decoration of a larger table. Other appointments depend on the number of persons to be seated and the dishes to be served. I680 HOUSEHOLD MANAGEMENT When the meal consists of one dish, a knife and fork, either large or small, according to choice, and a small knife for bread and butter, should be laid for each person. When fish is included in the breakfast menu. the knife and fork provided for the service must be placed to the right and left outside the ordinary knife and fork. When the breakfast comprises several dishes, usually three knives and two forks are laid instead of one, but there is a steadily growing tendency in this direction. to avoid an unnecessary display of silver and cutlery. A small plate for bread and butter is placed outside the forks, and the serviette is laid in the space between the knives and forks. No hard-and-fast rules can be laid down for the disposal of the cruets, butter, toast, eggs, marmalade, etc., but they all appear on a properly appointed table. arranged according to the space available, and, of course, some sym- metrical order must be maintained. As a rule, one end of the table is occupied by the breakfast ware, sugar, hot and cold milk, tea and coffee pots, and when only one hot dish is provided, it is nearly always placed at the opposite end of the table. When cold dishes are served, such as ham, tongue, potted meats, sardines, etc., they may be placed down the sides of the table. Wedding Breakfasts.-The orthodox wedding breakfast seems likely to become a thing of the past, so much has it been superseded by the tea and reception which usually follow afternoon weddings. Generally speaking, wedding breakfasts are cold collations, more or less elaborate according to circumstances, and served d la Russe, or otherwise, as may be preferred. The wines served depend greatly upon both the menu and the means of the donor of the feast. Champagne is the wine most generally drank, but all light wines are admissible. The bride always cuts the first slice of cake, which is partaken of after the actual meal is finished. The cake is generally cut with a saw provided for that purpose, and this being rather a hard task, the icing being somewhat difficult to cut through, it is generally considered sufiicient if she make the first incision. LUNCHEONS. Luncheon, derived from 0. Eng. luncha, prov. F. Iochon, a lump of bread taken from the loaf. Another form of Lump, Cf. Gael. lonach, hungry ; Welsh, llwnc, a gulp; or fr. 0. Eng. naming, a repast at noon, corrupted into noonshun, nuncht'on, nuncheon, then to luncheon. Luncheon Dishes.--Ordinary luncheons, as a rule, have fewer courses than dinner. but in other respects they are almost identical, and may comprise hors d’oeuvre, soup, fish, meat. poultry or game, sweets and savouries. Hors d’oeuvre are not always served, although they are becoming more popular year by year; either soup or fish is frequently omitted, and the sweets provided are of a comparatively simple char- acter, such as soufiés. milk puddings, fruit tertS, compote of fruit, etc. DINNER TABLE/OLD‘FASHIONED STYLE. MEALS: THEIR IMPORTANCE AND ARRANGEMENT 1681 A joint of meat, a fruit tart or stewed fruit, or a suet or milk pudding, constitute the luncheon of many who dine late, more especially when the household includes children who share the midday meal. Or the luncheon may consist of the cold remains of the previous night’s dinner, in which case parts of birds, tarts, creams, jellies, etc., are usually made more presentable by being cut into portions suitable for serving, and neatly arranged on a dish. A tart with a huge gap is an unsightly ob- ject, but it presents an altogether different appearance when the fruit is placed at the bottom of a glass dish, with the pastry cut in sections and arranged at equal distances on the top of it. The Service of Luncheon varies considerably, for while luncheon 41 la Russo may be said to predominate in fashionable circles, yet a very large number of people still follow the older custom of having all the hot dishes placed upon the table. The table arrangements for luncheons served :2 la Russo are the same as for dinner, the centre of the table being occupied by nothing but fruit, flowers, cruets, and other articles used in the service. Under any circumstances, each cover should comprise two large knives, with forks of corresponding size, but the old custom of placing a small fork and dessertspoon at right angles to them is no longer followed, except at informal meals. When fish is included in the menu, the knife and fork provided for its service must be laid to the right and left, on the outside of those already on the table, and if soup is to be served, a table- spoon must be placed to the right, outside the fish knife. According to present fashion, the maximum allowed to each cover is two large knives and forks, one fish knife and fork, and one tablespoon for soup, all of which should be placed a quarter of an inch from each other, and one inch from the edge of the table. When the dishes are placed upon the table, instead of being served d la Russe, each dish to be carved must be accompanied by appropriate carving-knives and forks, and each entrée, or sweet, by a tablespoon and fork. The wine to be served will determine the number and kind of glasses to be used. If, say, claret, hock and minerals are selected, then tumblers, hock and claret glasses should be provided ; but glasses should never appear on the table in a private dining-room unless the wine to which they are appropriate is to be served. The table-napkins should be placed in the space between the knives and forks, either folded in some neat design that will form a receptacle for the bread, or left unfolded with the bread laid on the top, the latter being the newer, although less effective, method of the two. A custom that is coming more and more into favour is that of placing a very small cruet to each cover, or sometimes one small cruet is made to do duty for two persons. When fewer and larger cruets are used, each cover should include a small salt-cellar, or, what is still better, a small silver salt—dredger. It is almost needless to add that the disposal of the dishes, salads, 1682 HOUSEHOLD MANAGEMENT pickles, butter, sifted sugar, water carafes, sauces, etc., is determined by the number of dishes and the space available. PICNICS Provided care has been taken in choosing congenial guests, and that in a mixed party one sex does not preponderate, a well arranged picnic is one of the pleasantest forms of entertainment. Watch carefully not to provide too much of one thing and too little of another ; avoid serving plenty of salad and no dressing ; two or three legs of lamb and no mint sauce ; an abundance of wine and no corkscrew 3 and such like little mistakes. Given a happy party of young people, bent on enjoyment, these are trifies light as air, which serve rather to increase the fun than diminish it. But, on the other hand, the party may not all be young and merry ; it may be very disA tasteful to some to have to suffer these inconveniences. The easiest way to arrange that there should be nothing wanting. is to make out a menu, adding all the little etceteras. It is advisable to estimate quantities extravagantly, for nothing is more annoying than to find everything exhausted and guests hungry. Following is a list of articles that should be provided in addition to the repast : Wines, bottled beer, soda-water, lemonade. Plates, knives, forks. spoons, glasses, tumblers, tablecloth, serviettes, glass cloths, pepper. cayenne, salt, mustard, oil, vinegar, caster sugar, corkscrews and champagne-opener. A chafing dish and accessories are very useful accompaniments to a picnic. DINNER Dinner, from Dina ; 0. Fr. disner, Fr. diner ; Low Lat. disnare, pnob' from decoenare: L. de, intensive, and coma, to dine; or, Fr. diner. contr. of déjeuner; from Lat. dis, and Low Lat. jejuno, to fast : Lat. fey'unus, a fast. Dinners in Ancient Timesw-It is well known that the dinner-party. or symposium, was a not unimportant, and not unpoetical, feature in the life of the sociable, talkative, tasteful Greeks ;i their social and religious polity gave them many chances of being merry and making others merry by good eating and drinking. Any public or even domestic sacrifice to one of the gods was sure to be fol- lowed by a feast, the remains of the slaughtered i‘ ofiering " being served up on the occasion as a pious pi'éce dc resistance 1; and as the different gods, goddesses and demigods worshipped by the community in general, or by individuals, were very numerous indeed. and some very religious people never let a day pass without ofiering up something or other, the dinner-parties were countless. A birthday, too, furnished an excuse foradinner—a birthday, thatis, of any person long dead and buried, as well as of a living person, being a tamber of the family or otherwise esteemed. Dinners were of course eaten on all MEALS: THEIR IMPORTANCE AND ARRANGEMENT r683 occasions of public rejoicing. Then, among the young people, sub. scription dinners, very much after the manner of modern times, were always being got up, only they would be eaten not at an hotel, but pro- bably at the house of some leader of fashion. A Greek dinner-party Was a handsome, well-regulated afiair. The guests arrived elegantly dressed and crowned with flowers. A slave, approaching each person as he entered, took off his sandals and washed his feet. During the repast, the guests reclined on couches with pillows, among and along which were set small tables. After the solid meal came the “ sympo- sium ” proper, a scene of music, merriment and dancing, the two latter being supplied chiefly by young girls. There was a chairman, or "symposiarch," appointed by the company to regulate the drinking, and it was his duty to mix the wine in the “ mighty bowl." From this bowl the attendants ladled the liquor into goblets, and with the goblets Went round and round the tables, filling the cups of the guests. Although poets in all ages have landed wine more than solid food, pos— sibly because of its more directly stimulating effect on the intellect, yet there have not been wanting those who considered the subject of food not unworthy their consideration, as is shown by the following lines, in which Lord Byron refers to the curious complexity of the results produced by human cleverness and application catering for the modi- fications which occur in civilised life :—- “The mind is lost in mi hty contemplation 0f intellect expand on two courses; And indigestion's grand multiplication Requires arithmetic bede m forces. Who would suppose, from Adam simple ration, That cookery would have called forth such mum As form a science and a nomenclature From out the commonest demands of nature? ” Adam’s ration, however, is a matter on which poets have given con- lIary judgments. When the angel Raphael paid that memorable visit to Paradise—which we are expressly told by Milton he did exactly at dinner-time—Eve seems to have prepared “ a little dinner ” wholly destitute of complexity, and to have added ice-creams and perfumes. Nothing can be clearer than the mstimony of the poets on these Points :— “And Eve within, due at her home psi-pared For dinner savo fruits, of taste to please True appetite, an not disreiish thirst 0f nectarous draughts between. . . i . . , wuii dispatchtul looks in haste She turns, on hospitable thoughts mtmt. What choice to choose for delicacy best, What order so contrived as not to mix Tastes not well joined, inelegant, but bring Taste after taste, upheld with kindliest change- I O O She taupe" dukd weenie . . a i l . than straws the ground With rose and odours. There is infinite zest in the above passage from Milton, and even more I684 HOUSEHOLD MANAGEMENT in the famous description of a dainty supper, given by Keats, in his “ Eve of Saint Agnes.” Could Queen Mab herself desire to sit down to anything nicer, both as to its appointment and serving, and as to its quality, than the collation served by Porphyro in the lady’s bed' room while she slept :—- “ There by the bedside, where the faded moon Made a dim silver twilight, eoft he set A table, and, half anguish'd, threw thereon A cloth of woven crimson, gold and jet. O O ' While he from forth the closet, brought e hea Of candied apple, quince, and plum, and gour 3 With jellies smoother than the creamy curd, And lucent syrups tinct with cinnamon; Manna and dates, in argosy transferr'd From Fez; and spiced dainties, every one, From silken Samarcand to oedar’d Lebanon." But Tennyson has ventured beyond dates, and quinces, and syrups, for in his idyll of “ Audley Court," he gives a most appetising descrip- tion of a pasty at a picnic :— “There, on a slope of orchard, Francis laid A damask napkin wrought with horse and hound; Brought out a dusky loaf that smelt of home, And, half out down, a pasty costly made, Where quail and pigeon, lark and leveret, lay Like fossils of the rock, with golden yolks Imbedded and injellied." Dlnner.--The art of cooking was little known in England before the sixteenth century. The table appointments in the days of Queen Eliza- beth were rich and costly, but the food was more substantial than re- fined. The Queen’s Closet Opened, published in 1662, in the reign of Charles II, contains recipes for chicken-pie, pigeon-pie, potted venison, stewed eels, crab dressed, pancakes and strawberry cake, all of which are of a much more refined character than the dishes that graced the board of the wealthy classes in the sixteenth century. Evidently con-i siderable progress was made during the Stuart dynasty, and more especi- ally in the reign of Queen Anne, this no doubt being, in some measure, due to the royal lady’s appreciation of good things. Then followed a period of retrogression, not only in cookery, but in almost every other art and science ; for the early Hanoverians, although excellent kings in some respects, did little to promote the general welfare of the people. Matters were not much improved in the reign of George III, for the tastes of that monarch and his homely spouse were too simple for them to enjoy or provide anything but comparatively plain fare. But at the end of the eighteenth century a new order of things came into exist- ence due to the “ Exquisites," or “ Macaronis,” whose one aim in life was to obtain a reputation for originality and refinement. Some sought to win distinction by donning gay apparel, others by endeavouring to gratify, in some original manner, the epicurean taste which one and all tried to cultivate. The notorious extravagances of this period had at least one good result, for they gave a strong impetus to the neglected MEALS: THEIR IMPORTANCE AND ARRANGEMENT 1685 art of cookery, as is evidenced by the eminence attained by the Chefs- do-Cm'sz'no of that day. Had those culinary artists, to whom we owe so much, lived in the early Hanoverian days instead of during the Regency and reign of George IV, in all probability they would have died unknown. Service of Dinner.-—Dinner (2 la Russo was introduced into England in the latter half of the nineteenth century, and after a few years’ rivalry with the dinner (1 la F ramaiso almost succeeded in banishing the latter. The following menus illustrate the dinner A la Franpaiso in its various stages of development. The first menu, dated 1349, in the reign of Edward III, is divided into two courses, all the dishes of each course being, no doubt, arranged on the table at the same time, as was custom- ary in the dinner :1 la Franpaiso of a later date. COPY OF A BILL OF FARE OF A TWO-COURSE DINNER SERVED IN THE YEAR 1349. FIRST COURSE. Browel-farsed and charlet, for pottage. Baked Mallard. Small Birds, Almond milk served with them. Capon roasted with the syrup. Roasted Veal. Pig roasted “ endored.” Herons. A “ leche.” A tart of flesh. SECOND COURSE. Brevet of Almayne and Viand vial for pottage. Mallard. Roast Rabbit. Pheasant. Venison. Jelly. A “leche.” Hedgehogs. Pomes de Orynge. The introduction of soup into the second course is the most remark- able feature of the above menu. “ A tart of flesh ” was possibly a venison pasty, and the “ Hedgehogs,” in all probability, were sweet dishes similar to those which bear the name in the present day. The following menu, dated 1561, of a City Banquet in the early days of Queen Elizabeth, is very remarkable, although it cannot be accepted as typical of that era. We learn that soup graced the upper end of the table, and the roast rabbit the lower, while on the right-hand side of the table were placed the stewed cookies and fried hasty pudding, on the left the poached eggs and broiled mushrooms, and in the centre a dish of black-caps. In the second course, the upper end of the table was occupied by a dish of fried sprats, and the bottom by tripe “ ragoo’d ” in its own liquor, while rice fritters and oysters were ar- ranged on the right, and eggs 5. la mode and radishes on the left, the centre of the table being reserved, as in the first course, for the black- caps. 1686 HOUSEHOLD MANAGEMENT COPY OF BILL OF FARE OF A TWO—COURSE DINNER SERVED IN THE YEAR 1561. FIRST COURSE. Caives' Feet Soup. Stewed Cockles. Poached Eggs, with Hop tops. Roast Rabbit. Fried Hasty Pudding. Broiled Mushrooms. Black-caps. SECOND COURSE. Fried Sprats. Stewed Tripe. Rice Fritters. Eggs 5. la Mode. Oysters on Shells. Radishes. Black-caps. In the following menu, dated 1720, in the reign of George I, the posin tion of the soup in the first course, and the dish of soles at the end of the second course, will appear strange to those who have not grasped the fact that as all the dishes were placed on the table at the same time, the menu must be regarded simply as a means of conveying the know' ledge of the dishes comprising the meal, rather than as an indication of the order oi service. This dinner is characteristic of a retrogressive age. during which cookery in England was more substantial than refined. COPY OF A BILL OF FARE OF A TWO-COURSE DINNER SERVED IN THE YEAR 1720. FIRST COURSE. A Westphalian Ham with Chicken. Carps and Scalloped Oysters. Soup with Teal. A dish of Sucking Rabbits. Salads and Pickles. A Venison Pasty. Roasted Geese. A Dish of Gurnets. Muble Pie. Roasted Hen Turkey, with Oysters. SECOND COURSE. A Chine of Salmon and Smelts. Wild Fowls of Sorts. A Tansy. Collared Pig. A Pear Tart, creamed. Sweetmeats and Fruits. Jellies of sorts. A dish of Fried Soles. The banQuet served at the Mansion House in 1761, when George III introduced his youthful bride to the citizens of London, altogether lacks the artistic arrangement, refinement and variety which characterise MEALS: THEIR IMPORTANCE AND ARRANGEMENT 1687' royal banquets of a. later day. It difiers from those of an earlier age, in having four distinct courses, based on Brillat-Savarin’s plan of pro- gression from the more substantial to the lighter dishes, but otherwise it has no remarkable features, and is simply interesting as an illustra- tion of a new order of service. MENU OF A ROYAL CITY BANQUET SERVED TO HIS MAJESTY KING GEORGE III. LONDON : November 9, 1761a BILL OF FARE. KING AND QUEEN. Each four services and removes. First Service. Consisting of turreens, fish, venison, etc, Nine dishes. Second Service. A fine roast; ortolans, quails, knotts, rufls, pea chicks, etc. Nine dishes. Third S ervz'ce. Consisting of vegetable and made dishes, green pease, green moi-tells, green truflles, cardoons, etc. Eleven dishes. Fourth Service. Curious ornaments in pastry, jellies, blomonges, cakes, etc. Nine dishes. EIGHT OF THE ROYAL FAMILY. Four on the right hand of the "King and four-on the left. Each four services before them as follows :— Fz'rst Service. Consisting of venison, turtle, soups, fish of every sort, vial Dorys, mullets, turbots, bets, tench, soals, etc. Seven dishes. Second Service. Ortolans, teals, quails, ruffs, snipes, partridges, pheasants, etc. Seven dishes. Third Service. Vegetables and made dishes, green pease, artichokes. ducks, tongues, fat livers, etc. Nine dishes. I688 HOUSEHOLD MANAGEMENT Fourth Service. Curious ornaments in cakes, both savoury and sweet, jellies and blomonges in variety of shapes, figures and colours. Nine dishes. In striking contrast is the appended menu of a. dinner given in 1803. From the menu it will be seen that the dinner was an elaborate one, and the order of service is typical of that which prevailed during the first half of the nineteenth century. Like all dinners 6 la Franpaz'se, it consisted of first and second service, of which soup and fish formed no part, these being regarded simply as a. prelude to the meal. At the commencement of a dinner A la Franpaise the top and bottom of the table were respectively occupied by dishes of fish. Two soups, one white and the other brown, or if of corresponding colour contrasting in other respects, were disposed at the sides of the table with the centrepiece between them, the fish sauces being placed midway be- tween the centrepiece and the dish of fish to which each sauce was appropriate. In the " First Service ” the fish was replaced by the relevés and the soup by the flancs, the hors d’oeuvre and entrees being disposed at the corners and down the sides of the table. In the “ Second Service " all the cold entremets, whether sweet or savoury, were arranged in the centre of the table, a space on either side of the centrepiece being reserved for the flancs, and the top and bottom for dishes of game. The game being disposed of, the dishes were replaced by hot sweets. This service being concluded, cheese, butter and biscuits, with celery, cucumber and salad were handed round, after which, when the table was cleared and the cloth drawn, the dessert and wine were placed on the bare shining mahogany of polished oak, and thus concluded the meal. MENU OF A DINNER SERVED IN 1803. Potages. a la Imperatrice. a la purée de pois verts, a l’Esturgeon a la Chinoise. Poissons. Turbot a la Water. Truites a la Beaufort. Water-souchet de Limandes. Hon d’GEuvres. de Niochi au Parmesan de White-bait fritS. Relevés. Jambon aux épinards. Poulardes a la chiory. MEALS: THEIR IMPORTANCE AND ARRANGEMENT 1689 Flancs. Petite piece de Boeuf, a l’Orléans. Selle d’Agneau a la Royale. Entréos. Boudins de homard Cardinal. Ris d’agneau 5.1a Toulouse. Chartreuse de cailles. Le vol-au-vent a la Neslé. Filets de canetons aux petits pois. Supreme de volaille, asperges. Noisette de veau a la Luynes. Gotelettes de mouton a la Dreuse. SECOND SERVICE. Rcits. Lévrauts. Oisillon. F lanes. Spongada Napolitaine. Ramesquin en caisse. Entromots. Pointes d’asperges au beurre fondu. Asperges en branches. Petits poix a l’Anglaise. Petits pois a la Francaise. Aspic de Homard sur socle. Aspic en bellevue sur socle. Oeufs de pluviers sur socle. Buisson de praion sur socle. Gelée a la Montmorency. Gelée Macédoine. Charlotte d’Ananas. Bavaroise au chocolat. Croquembouches a la Reine. GAteau de millefeuilles. Melon en nougat. Bisquit a la Florentine. When the dinner is placed upon the table, if there is only one chief dish, place it at the head of the table. If two, one to the host and one to the hostess. If three, one (the principal) at the head, and the other two together near the bottom. If four, the two principal at top and bottom, the others at the sides. Six dishes can be arranged as for four. Seven will require three dishes down the middle of the table, and two on either side. The order of the courses of a modern dinner should be as follows: the soup is very often preceded by a Hors d’amvro, such as caviare, croutons, sardines, oysters, or other little appetisants. Tho First Courso is usually soup, the second fish, then come the ontroos (made dishes). Tho noxt Course joints, then poultry and game, and after these savoury dishes, then sweets, then cheese and celery. When there are two roast meats they should be opposite colours, i.e. not two whites nor two browns. Entroos require care in handling, there is nearly always gravy with them, and this must not be upset upon the cloth. The last arrangement of dishes—which cannot be called acourse, seeing that the dinner is virtually over—the dessert, comprises tastefully-arranged fruits that are most in season. 169(1 HOUSEHOLD MANAGEMENT Following is a. specimen menu : SPECIMEN MENU FOR A DINNER. FRENCH. ENGLISH. Potage. Soup. Consommé a la Colbert. Clear Soup with Poached Eggs- Poisson. Fish. Turbot bouilli. Boiled Iurbot. Oyster Sauce. Sauce aux Huitres. Entrees. Entrees. Ragofit de Foie-gras en Caisses. Goose Liver Ragout with White Salmi de Sarcelles aux Olives. Sauce, served in cases. Salmi of Widgeon with Olives. Relevé. Remove. F ilet de Boeuf a la Brillat. Braised Fillet of Beef. Tomates farcies a l’Italienne. Stufied Tomatoes. Roti. Roast. Faisan bardé au Cresson. Roast Pheasant with Cresses. Salade de Saison. Pommes frites. Chipped Potatoes. Salad. Enlremeis. Sweets. Omelette a la Celestine. Omelet with Fruit Preserves. Gelée aux Bananes. Banana Jelly. Bonne Bourke. Savoury. Buissons d’Ecrevisses. DreSSed Prawns. Desserl. Dessert. TO LAY THE CLOTH FOR DINNER The cloth itself must first be put on straight and evenly, and if at all creased should be pressed with a clean iron over a damp cloth 5 next follow the decorations, and when these are complete, comes the work of putting on spoons, knives, etc. Everything neceSsary for laying the cloth, including the serviettes ready folded, shduld first be brought into the room, and it is a good plan to put the latter round the table first, so that the same amount of space can be anewed to each person. These occupy the space between the knives and forks, and in. each should be put either a dinner roll or a piece of bread out rather thick. Next place the menu cards, if these are used, either one to each person, or one between three and four, if only a few are provided. The water carafes, crnets and salt cellars may next be laid. Of the iormer there Should be at any rate one at each corner of the table, while there should be a salt cellar between every two! persons. We now come to the knives and forks, and of these it is usual to lay two large ones, of each, flanked to the right bya fish knife and a soup spoon. and on the left by ther fish fork ; other knives and forks are supplied with the plates for the different courses. MEALS: THEIR IMPORTANCE AND ARRANGEMENT I69r The question or what wine is to be drunk at dinner will determine what glasses will be wanted, as the glasses used for dessert are put on afterwards. Supposing, as is so often the case, sherry, champagne, and claret ar to be served, put the proper glasses for each to the right side of each person, setting them in a triangle, with the sherry glass (the first used) at the top, just reaching to the point of, the knife,I but at a convenient distance from it. The sideboard requires to be laid as carefully as the dinner-table itself, and everything that can be put there ready for placing on the table afterwards, such as finger glasses, glasses for dessert wine, dessert plates, decanters, and knives, forks, and spoons of every kind shoul be there ready and carefully arranged. The decanters, salvers, glasses, etc., should be put well at the back of the sideboard, and the plates, knives, forks, etc., neatly laid in front. When the dinner is not carved on the table, one specially intended.I for the carver should be prepared with carving knives and forks (the former carefully sharpened beforehand) of various kinds, soup ladle, fish carvers, etc., in the order of serving the dinner, that nothing may delay him when he commences his duties. If the dessert is not upon the table during dinner, room shoud be found for it on a side table, or at least for all that can be put there. Champagne, hock, or other sparkling wines that are only uncorked when wanted, may find a place under the sideboard or side tables where the ice pails are to be found; decanted wines are put on the sideboard. WEDDING, AT HOME, HIGH AND FAMILY TEAS Wedding teas are very much the same thing as “ at home " teas, but are, as a rule, more crowded and less satisfactory than the latter. People ask so many more to tea than they would think of inviting to the now old-fashioned wedding breakfast, and the visitors all come together, as the bride has, as a rule, but a very short time to stay. She cuts the cake, or rather makes the first incision, as at a wedding breakfast, but there are no speeches and but little ceremony. “ At Home ” teas differ from the weekly “ at homes,” which have become institutions in so many families both in town and country. Some entertainment is generally provided, usually music, professional singers and pianists being sometimes engaged. When this is the case, the lady of the house does not often ask her amateur friends to give their services 3 but sometimes these friends contribute the music, and it is well to make a little plan or programme beforehand, arranging who shall be asked to perform and apprising them of the fact so that they may come prepared. The hostess, even if she be herself musical, has her time taken up very fully with receiving and looking after her guests, and unless she sings the first song or plays the first piece should Icave herself free to devote herself to her guests. The instrumental 1692 HOUSEHOLD MANAGEMENT pieces chosen on these occasions should not be long ones, and a. good break should be made between each song, solo or recitation for con' versation, people going more to these entertainments to meet their friends and have a chat than for the sake of the music. Introductions are not the rule at “ at homes,“ but they can be made when there is any necessity. The tea is not served in the drawing-room as at smaller “ at homes,” but at a bufiet in the dining-room, where people go during the afternoon, or sometimes as they leave, to partake of the light refreshments provided. Women-servants, or sometimes hired attendants, do all the work of pouring out tea or wine or handing sandwiches, etc., unless gentlemen bring refreshments for ladies to where they are seated. At the buffet, people may help themselves or be helped by gentlemen if there be not a sufficient number of attendants. A weekly “ At Home ” tea is served upon small tables, the servant before bringing it in seeing that One is placed conveniently near his mistress, who generally dispenses the tea. No plates are given for a tea of this kind, and the servant or servants, after seeing that all is in readiness, leave the room, the gentlemen of the party doing all the waiting that is necessary. The tea equipage is usually placed upon a silver salver, the hot water is in a small silver or china kettle on a stand, and the cups are small. Thin‘bread and butter, cake, and sometimes fresh fruit are all the eatables given. High tea.--In some houses it is a permanent institution, quite taking the place of late dinner, and to many it is a most enjoyable meal, young people preferring it to dinner, it being a movable feast that can be partaken of at hours which will not interfere with tennis, boating or other amusements, and but little formality is needed. At the usual high tea there are probably to be found one or two small hot dishes, cold chickens, or game, tongue or ham, salad, cakes of various kinds, sometimes cold fruit tarts, with cream or custard, and fresh fruit. Any supper dish, however, can be introduced, and much more elaborate meals be served, while sometimes the tea and cofiee are relegated to the sideboard, and wine only, in the way of drink, put upon the table. In summer it is not unusual to have everything cold at a high tea. At Family teas, cake, preserve, sardines, potted meats, buttered toast, tea cakes and fruit are often provided, in addition to the tea, coffee, and bread and butter. Watercress and radishes are nice accom- paniments in summer. The hours for family teas may vary in many households, but are generally governed by the time of the dinner that has preceded them, and the kind of supper partaken of afterwards. Where this is of a very light character, such as a glass of wine and a slice of cake, or the more homely glass of beer and bread and cheese, a 6 to 7 o’clock tea would not be late, and a few savouries or eggs would be needed in MEALS: THEIR IMPORTANCE AND ARRANGEMENT 1693 addition to the bread and butter and cake so generally found ; but where a substantial supper is to follow the tea the latter would be of a very light description and should be served as early as 5 to 6 o'clock. BALL, GUEST AND FAMILY SUPPERS As a rule, ball suppers—with the exception of the soup, which should be white or clear—are cold ones, consisting of mayonnaises, game, poultry, pies, pasties, galantines, salads, creams, jellies and other Sweets, with plenty of fresh fruit according to the season of the year. They may be served at a buffet or at a table, or tables, where every one can sit down, but the viands are the same, and it is an essential thing that a ball supper should be prettily and daintily laid. The dishes, being all put upon the table, require more garnishing than they would if served at dinner, and a great deal of taste may be displayed in the arrangement of a supper. Colours should be prettily con- trasted ; all savoury dishes should be made to look as tasteful as Possible with their various glazings, aspic jelly, fancy skewers, and plenty of green should give relief to the colour. Guest Suppers are, as a rule, cold ones, only varied by an occasional dish of cutlets, scalloped oysters, or fried fish. Fish being food of a light character, is very suitable for light suppers, but heavy foods are better avoided. In summer, mayonnaises of fish, rissoles of chicken, cold poultry, salads, and a few sweets may form the basis of a guest supper, and in winter, soups, cutlets, small birds and salmis of various kinds will be found acceptable and not diflicult of digestion. Family Suppers.--At these, food of a light description should be served, and to make these meals enjoyable, the dishes should be as varied as possible. Fish re-dressed in the form of mayonnaises, cro- quettes, or pies, can easily be made into a good supper dish ; the remains of poultry or game hashed make a tempting and savoury one where hot dishes are liked, and all kinds of odds and ends can, with a little ingenuity, be utilised to form more appetising food at supper time than perpetual cold meat. Salad or cucumber should not be wanting at the family meal in summer, when such things are plentiful and cheap, while in winter a few cold potatoes fried make a nice addi- tion, or a well-made potato salad. As with breakfast dishes, those for supper are more a question of trouble and time than cost ; but food that we can enjoy instead of food for which we have no relish has such a material difference of effect upon our system. We may conclude our observations on the last meal of the day by a word of advice to the housewife, to have it, as far as lies in her power, suited to the taste of all. There is a prejudice against suppers for children, and many little ones go hungry to bed, particularly in summer, when they may have been running in a garden since their early tea. A very light supper of cake or bread and butter with milk or lemonade, according to taste I694 HOUSEHOLD MANAGEMENT and season, should be given to those children who have a long interval between tea time and bed time, and will not be found in any way injurious. HOW TO WAIT AT TABLE The servants who wait at table are usually a butler and several footmen, 01" one man-servant and a parlour-maid, but in many cases parlour- maid and housemaid only. If hired waiters are employed, they must be very neatly attired in a black dress suit and a white necktie. The women-servants should wear muslin aprons (white) and collar, cap and cufls. They should be quick-sighted, deft-handed, and soft of foot. There should be at least one servant or waiter on each side of the table, at a moderately large dinner party. The waiting commences from the head of the table, and there must be assistants, outside the door, to bring the dishes and remove them entirely from the room. When the dinner is served on the table the waiter must stand at the left-hand side of the carver, and remove the covers. As the soup comes first, a plateful is carried to each person, unless they signify they do not wish for any, and commences from the one on the right of the host. The sherry and claret then are handed round. The moment a person’s plate is empty, or finished with, it must be quietly taken away, spoon and all. These soiled plates are all carried to their proper receptacle, a zinc-lined basket for the purpose, standing in a convenient corner near the sideboard. The soup-tureen is removed last. All forks, spoons, and cutlery, when dirty, are placed in boxes or baskets similar to the plate bucket or basket, with a cloth at the bottom ; the cloth is for two good purposes—that there may be no unnecessary noise, and that the articles therein shall not be scratched or otherwise damaged. The fish is carried round in the same manner as the soup, the attendant having in the left hand the sauce-tureen, or being followed by another servant carrying it. All plates are placed and removed by the waiter at the left-hand of the carver, or of the person being served. Sauces are next taken round, and then the wine. Entrees are almost invariably handed, even when the joints are carved upon the table. When the joint comes on, and the meat has been taken to the guests as before, the vegetables (which are usually placed upon the sideboard, and not on the table) are handed about, together with a tureen of gravy for fowls or birds. The same process is gone through with respect to the soiled plates. Dinner over, the crumb- brushes are brought into requisition ; the dessert-plates arranged upon the table ; and after everything is in proper order, a few dishes are handed round by the attendants, who then leave the room. In handing beer, which is not now much drunk at dinners that come at all under the head of “ party dinners,” or the aerated waters now always given, the attendants take the small tray or salver in the left hand, and, standing at the left side of the guest who places his or her glass upon it to be filled, pours out the liquid with the right hand. TABLE DECORATION CHAPTER LXV The Decoration of Tables at the present time is almost universal, and so does the taste for it grow and develop, that what was formerly left in the hands of the head servants in large establishments, who had no difficulty in packing the heavy epergnes with fruit or flowers, now forms a wide field of labour for artistic taste and skill. Hostesses in the season vie with each other as to whose table shall be the most elegant, and often spend almost as much upon the flowers as upon the dinner itself, employing for the floral arrangement people who make a profession of this pleasant occupation. Home decoration is practised by those who have the time, and we can imagine no house- hold duty more attractive to the ladies of the house than that of making their tables beautiful with the exquisite floral produce of the different seasons, exercising their taste in devising new ways for employing the materials at their command. Young people should have the taste for arranging flowers encouraged, and be allowed to assist in decorating the table. Care should be taken not to overload the table with flowers and ornaments. Plant Decoration.--Where the means of the housekeeper or the supply of flowers is limited, delicate-looking ferns, Japanese dwarf trees. and other plants suitable for table use may be employed, for they look in many cases as pretty as flowers, unless the latter be most tastefully arranged. Maidenhair looks perhaps prettier than ordinary ferns, but will not stand the heat of a dinner-room so well. The plants should be placed in Vases, which may be of any material, preferably china, and, if possible, of a pattern that will match the dinner service. Although rather old-fashioned, the rustic glass stands, lined with plate glass, are extremely pretty. Other pretty small plant or fern vases may be had of terra-cotta and coloured china. Flowers for Decoration should be those which are not very strongly scented. To some the perfume of such flowers as gardenias, stepha- notis, hyacinths and others is not offensive, but to others the strong scent in a heated room, especially during dinner, is considered very unpleasant. Otherwise, there is no dictating what the flowers should be. It is well to avoid many colours in one decoration, for, even if well grouped, they are seldom as effective as one or two mixed with white and green. It is a fashion to have a single colour for a dinner~ table decoration, this being often chosen of the same tint as the 1695 r696 noussnorn MANAGEMENT hostess’s dress or the hangings of the room, though these are some- times varied to suit the flowers. Again, all white flowers are very often employed, relieved by plenty of foliage. Smilax is a very popular table decoration, and long strips of it are often laid on the table between each person and left hanging down the side of the cloth. Vases and Wires.--If there are vases of all kinds to select from, then almost any kind of flower can be used, but few people have many sets for dinner'table decorations. Some prefer low decorations, others high ones, but there is one rule that should always be in force, and that is, that the flowers and their receptacles should never interfere with the line of vision, but be above or below it. The great objection to the epergnes of olden days was that they hid the guests from one another- If the vases be coloured ones, of glass or china, let the flowers, if they cannot be had of a corresponding tone, be white only, mixed with foliage. If the vases be of white china, use coloured flowers. Roses look always best in low stands or bowls, or in specimen tubes where only a single flower is placed. Wire that can be easily bent is obtainable from any florist, and is particularly useful in arranging high arches, etc., indeed there is no limit to the ingenuity that can be displayed in obtaining pretty and novel effects with it. Our coloured illustrations of dinner tables show several very effective styles of floral decoration. Small Flower Stands and Specimen Tubes—These are preferred by many people to large ones, as it is so easy to arrange a few blooms, the vase itself lending beauty, while some care and much more taste is needed to make the larger ones look pretty. The small specimen tubes are particularly useful for breakfast or tea tables, and for small households. Arrangement of Flowers.—We have said that eflect is marred in the arrangement qf beautiful flowers by too many colours being introduced. It is equally so by too many flowers being used. Each flower should have room to stand out, although it may be partially veiled by delicate wavy grasses or fern fronds, and each flower should be put in in the way it grows. If hanging ones be used, let them hang ; if they naturally stand upright, let them be so placed to look natural. The only flowers that look less pretty growing than when cut are, perhaps, orchids, but these must be most carefully handled and put into the vases or wired up and placed as they would be if upon the plant. They are costly, it is true, but no flowers are better for dinner-table decora- tions, as they are generally scentless and they live for a long while when cut. Inexpensive Deeoratlons.—Times were when people, living in town, could not afford flowers, and the dwellers in country places, if they did not grow them, could not obtain them, but now things have changed. The demand has brought the supply ; we must have plenty of flowers, and at the London markets they can be bought very cheaply, while out of town florists and. nurserymen flourish everywhere. BASKET OF SPUN SUGAR. WITH BON BONS. ._;n TABLE uncommon 16q7 But if economy is an object, it is easy enough to have flowers for nothing in the country. What prettier ornaments can we find for our table in spring than the wild flowers of that season, specially prim- roses and cowslips. In summer, what more cool and refreshing than Water-lilies and grasses. In autumn, what grand eflects can be pro- duced with the richly-tinted foliage and berries of that season. While, even in winter, really beautiful eflects can be produced with fresh dark evergreen leaves, mingled with golden bracken dried and pressed. Foliage Decoration is, if well and artistically done, one of the most lovely. It commends itself for vases of coloured glass or for white china stands set upon crimson plush centres. As many white leaves as can be found should be chosen, and light feathery grasses (real, not dyed ones) should be introduced. Hot-house foliage varies from white to almost black, and has so many tints of green that a pretty efiect is easily gained when tasteful hands carry out the decorating. Palms can be also used, and made to form very pretty centres on dinner- tables, if the pot is hidden by moss and covered with flowers and foliage. Dessert Centres, as they are usually called, are particularly effective on large tables. They may be made of any material and in any colour, but for one which has to do duty often, red is perhaps the most useful Colour, while plush is the most effective material. We have seen an Old gold brocaded silk -one look extremely well, with its fringe of myrtle and brown ivy leaves, and its tall, slender vases of yellowy- tinted glass filled with crimson flowers and foliage, also a pale pink one, upon which the flowers are of two tones of the same colour, With a good deal of white and green intermixed, the shades of the lamps being rose colour. Dessert centres are more suitable for winter than summer decoration. Choose the flowers according to the season and centre, if one is used. In summer, a cool eflect is needed, and plenty of white and green should be found upon the table, while in winter it is pleasant to see brilliantly coloured flowers, that seem to give warmth as well as brightness to the table. Glasses through which the stems of the flowers can be seen should be filled with Water, but bowls or opaque stands can be filled with moss or sand, in which it is far easier to arrange the flowers than in water. Strewing.—-This is an exceedingly pretty way of decorating the table, but it unfortunately happens sometimes that the flowers wither or become disarranged. It is necessary to choose such flowers and foliage as will hen heat and lie without water for a time for this purpose. Ivy leaves and smilax come in here well, as does also myrtle and French fern, and foliage generally looks better alone than with flowers, Particularly for a border for a dessert centre. Decorations for a wedding breakfast are prettiest and most appro- Priate when arranged entirely with white flowers and foliage. Often the cake is decorated with the bride’s bouquet. 31 SERVIETTES CHAPTER LXVI Tun: serviettes or table napkins should be neatly and tastefully folded when first put on the table. In ordinary family use they are often folded smoothly and slipped through napkin rings made of silver, ivory or bone ; in fact, after the first use this is usually done, each member of the family having his own marked ring. In the following pages we give instructions and illustrations showing many ways of making these useful articles an ornament to the table, but these fancy designs are not fashionable in the household now, and the serviette should simply be folded neatly and laid flat on the plate. The accompanying engravings depict the designs most in favour and the methods of folding them. It must, however, be remembered that it is useless to attempt anything but the most simple forms unless the napkins have been slightly starched and smoothly ironed. In every case the folding must be exact, or the result will be slovenly and unsightly. The usual size of these indispensable accompaniments to the dinner table is a square measuring about 30 inches. The designs in the following pages are worked out with a square serviette, and there is a diagram showing how each fold is made and the efiect that is pro- duced in every case. A small dinner roll or a piece of bread cut thick, about 3 inches square, should be placed in each napkin, when such designs as “ The Boar’s Head,“ “The Mitre,” or “ The Bishop," are used, and the appearance of the dinner-table may be greatly improved by putting a flower or small bouquet in napkins folded into patterns like “ The Vase ” and “ The Rose.” [m . ~ Then tho M rtlonn > tted u "2" ~ > -' A) "5"?" It]: '- ' I‘ ( ' . n . 3* insert the point _' into the j '“M THE BISHOP. I700 HOUSEHOLD MANAGEMENT \ ' ( l . ,I l l 1‘- "0000 out. and > .. e comer of thf " 7. 4%“! or pleat in the manner shown in diagram 8.‘ ‘ ’ ' t0.~ Fold in the mane per show? In diagra 1. ‘ SERVIETTES 1701 --------—- ‘*'_--’.---------—- ......a»...-....-......QQQOQQQQOQOv 1.~Fold the SorWetto ' into three. .-----......>....-.-.- _ 3.~-Fold thei‘end; ‘(B 3 centre. (Ayn ‘ "4.I-'érloid the plain side uppenm . and tuck In the corners (C) ...... the - ton ‘reiiiret-T?" ~ ntedf‘nvt' at i carom in~=~hnifi-,I_l a» ;- TI-IE BOATS. I702 HOUSEHOLD MANAGEMENT _ O ' O I' I O l O O O O I -..-m...‘.O:--.O.m.‘.oo l O I I S . § I ' l . i i : ' I the So 5 shun. , . '4.*+—Aftee the #‘ ervlette has ‘1 » been folded into four, fold ‘ - across diagonally and turn _ two , leava' O!) I to either "side; Pleat and pull- down“ two leaves from? either side of the centre... .0.-..'-¢..-.-— O... ‘.‘..".Q 0.0.0-00000011. o V.g a . Pflmlmflk _ '\. down the‘, p; » ‘Ieavec. . THE PALM, THE LILY, AND THE CACTUS. SERVIE'ITES I703 Tm --.".J.-4.s.--6---‘ ------ ' B A. i 2. Then fold at the lines AAl bring~ Ing ends 18 B; to meet at the centre. 1- Fold the Servietto into four. Jnumlmmnivumir: 1 4. Fold through Fold at the lines (B B)- the centre 5. Then fold the portion l8 Bl of one of the slip: at the dotted line (C) and turn under- neath. 8-—-Take the other sllp and fold down the portion (0 C) at dotted line (D)- he end of the slip {5) Into , rt t 7 m“ the Pleat (F). \\\\\\\\\\\\\ 9.—-Oomplete- 8--lnse|~t the fingers between the folds (Gl and curl this part ‘ round the slipper. THE SLIPPER. l 1704 . HOUSEHOLD MANAGEMENT " tel-'old'the, Servlettelw Fold - half and tum down 1‘ the ""68 (A _, four corners. _ - “a Hill.- HHHHH I epflvo'ooooonoopthcuoo .-r=' 5. - Tum ,down theoldte ,1, '29-! . Turn up “of the am Meet to is. {he points (5» and "spelt on other j" (F) to form with the other plant. a stand. -\:'l\“~‘ THE PYRAMID. SERVIETTES. 1- The Lily. 7. The Cactus. 3. The Fan. 4. The Boats. 5. The Cockscomb. 6~ A Corner Fan. 7. The Pyramid. s. The Sachet. H5 31' SERVIETTES. I. The Vases. 2. Fleur de Lys. 3. The Mitre. 4. The Slipper. 5. The Flat Sachet. 6. The Rose and Star. 7. The Boar’s Head. 8. The Bishop. ||6 SERVIETTES ‘ 1705 ‘---Lay the Senvlette flat 0 no t h o e ' IQ) film at the 1TJ- [- [no f*_t'l;‘f 5115‘s '1‘ ~003nefle~ (A A A A) : l 00--.a-..- I" turning t fold the corners down D a 1 . lame mann _' THE ROSE AND STAR. HOUSEHOLD MANAGEMENT ‘ a. 4 we Tab hair for ' _ .- ,. ,. '. . . '.,, _'.| _. , ' .- It"... thi - Y . . ,_.4 . k ,, \ v ' v, 4.~;Tuok in each of the or corners l (A) of the front, pleat only on both, , at and bank, and tuck the upper? nguler part that]; produced into a I I _ lathe bund- - ' '. . p j ._< 1 > _j SI p0 mm: fold the Servlette Into tl'wee, than after meld!!! ' , ~_, ,dd'ln‘to six, and make the diamond on one old, We", ‘;,-:;,,.;~;,;;,-11.; THE FLAT SACHBT. .1 7i i SERVIETTES I707 0 a — c.- - ----- ----------.‘-‘--..Q g 2. 'Then the on!!! (A A) (nor to : tho‘mtnj “no. (8). V ‘F'S‘II‘HKA q- .- ’4 I "v @Thon ,Md THE MITRE. I708 HOUSEHOLD MANAGEMENT THE COCKSCOMB. SERVIETI‘ES 1709 iii-Fm fold some: at a ‘ ---~--~;-¢the "no (A). a w : ‘1---Feid ln he" ' l ~ ~ E E E E fiv—Turn the po marked (8) dew ° ‘1), and M43 l the othengs-gg-g-t‘ f“ l i ' angular-font? Z i i over-.iv'~*:*.i... ' 2 : l i 2 é a $130 leaves, and open. affiigi *2 .~~Then m 'Ii- Include 'vrjlj'iiifi '1' mam“; pun (out-guilthe ” folds. and ‘Open' FLEUR DE LIS VARIETIES. HOUSEHOLD MANAGEMENT 1 .* Few the M" ht“. into. by, ., i I I I I I I I I I I I I \ . . I ‘ l r “* ‘ "'1‘ ‘-t-t- ~>~. l'allv‘e'. a "ilfwton “n gt” ~ ' ‘ SERVIETTES 8.4%“: the flaps (c 0.0 triangular '5" . , i,” _ '| .jawnby i- other I712 HOUSEHOLD MANAGEMENT ., .-1 . I LW'I'? I: .va2', - - “ [EH/fl Ft _. ‘1 . Q-no-0..Q..’.....u....--. -..-- -.~-~—-—-_-----Q--OO C--- ----'--~ ..... -Q.-..‘...-..-- , Ewe/grape '.-'. ;> $251 ' ' ' fir-ifs? "*2 5° ' i”? ...j' 1125 -, vviette, and . _ ‘ -;-3.¢pnds iC),,,_,__‘-_,t roll . s 45.51 Ma '. " portion (F) under , ' ' ._ We dotted line , 1‘! A .1' ~. . -.'>,w.' .. ' THE COLLEGIAN? ' SERVIETTES I713 diagonal "not (C C) the .end portions _.,__._,_.$ 0) ugwnrde. ‘- " down the corners; (A‘ A) ageing. ' ingAOU'IF - {viii-L ‘ 1 I I ' '. t s. -_.=.w,. the; ~ I “istold over.tho part" at the dotted sling, .6’ a Open out {Ligand " fl the leaves- ' ‘ MENU MAKING AND SPECIMEN MENUS Origin, Use and Compilation of Menus CHAPTER LXVII Henna—The successful compilation of menus, which to the inex- perienced presents many dificulties, requires much more than a super- ficial knowledge of the materials used in cooking, and their method of preparation and serving. The following pages should afford ample assistance to those who desire to know how to compile and arrange menus in their correct form, and in the succeeding pages specimen menus of diverse kinds are given. In considering the three chief points of a menu, the first, the materials to be provided, depends upon the occasion, the season, and the number of persons to be provided for. The more elaborate the meal, the more difficult is the task of selecting dishes which, while they difier from one another in material, appearance and flavour, will yet, when blended together, form a harmonious whole. Nothing can be more unsatisfactory than a series of badly assorted dishes selected without adequate consideration for variety in com- position, fiavour and colour. Dishes appropriate to the season should also be selected, for when food materials are plentiful they are comparatively good and cheap. Moreover, a larger proportion of fruits and salads, and light dishes generally, should be introduced in summer, while in colder weather more substantial food will be found acceptable. The success of a dinner does not depend upon the number of dishes introduced. It is far better to have fewer courses well cooked and well served than an elaborate pretentious badly-cooked meal. With reference to the dishes, there are certain rules which must at all times be observed. The inexperienced are apt to forget that if two soups are served they must beentirely opposite in character and consistency; that two brown or white sauces may not follow each other ; and that each dish should vary in colour and taste from that served before and after it. im MENU MAKING AND‘ SPECIMEN MENUS 1713 Origin of Menuswq‘he menul is said to have originated in the reign of Henry VIII, at a banquet given in 1341 by the Duke of Brunswick. It is recorded on good authority that some of the guests sitting near His Grace noticed that he, from time to time, consulted a piece of paper which lay on the table by his side. One, more curious than the rest, ventured to ask the reason, whereupon the Duke explained that it was a list of the dishes to be served, and which he consulted, just as we do now, in order to reserve his appetite for those dishes he liked best. The idea greatly pleased the guests, and soon became generally known and adopted. For many years the menus must have resembled the smaller play-bills formerly in vogue, for they were gaudily deco— rated with gastronomical symbols, and so large that two only were needed for a dining table. The peacock, a whole pig roasted, a boar’s head, and the baron of beef, which constituted the substantial fare of the Tudor era, could not provide very artistic subjects for ornamenta. tion ; but in course of time the menus not only became smaller, but they also increased in artistic and intrinsic value. Many of the hand- painted means of the present day are works of art (see coloured plate), some of them being fashioned more curiOusly than tastefully in satin, Parchment, and cardboard, with designs more or less appropriate. The plainer menus, in some usefui shape that will stand firmly on the table, are in much better taste, and more in keeping with the elegant simplicity that characterizes the table appointrmnts of the well- ordered establishments of the twentieth century. The dinner should always be more elaborate than the menu. One may have a siniple menu and an elaborate dinner, but if the order be reversed and long pompous names given to simple inexpensive dishes, the repast may prove a disappointrmant to those who partake of it. The slip of paper Which the Duke of Brunswick consulted with such evident interest was doubtless a copy of the bill‘ of fare given to the “ master cook,” a personage so important that his accomplishments, even in those days, would include reading and writing. Therefore, to trace the menu to its real source we must go back to a remote period, to a primitive age when a few verbal instructions from master to man, or mistress to maid, Would constitute the only bill of fare. No matter how simple a meal may be, it must be planned and“ provided for, although written instructions may not be required. But when dealing with increased numbers and more elaborate repasts, ecoks need some guide to their work, and aid to their memory, and so necessity, " the mother of invention,” introduced the bill of fare, the antecedent of the " menu.” Use of Menus—The use of a menu has already been indicated : it enables the guest to choose the dishes he prefers ; it serves as a guide to the cook not only in assisting her memory, and aiding her culinary operations, but it also—~and this is an important point--helps her to provide everything necessary for the repast ; although there is not I 716 HOUSEHOLD MANAGEMENT much fear of the modern cook following the example of Vatel, the unfortunate chef to Louis XVI, who in despair took his life because the fish had not arrived in time for the royal table. Arranging Menus.—-A complete dinner consists of eight courses (if the “ entremets,” which include dressed vegetables, sweets, and savouries, be considered as one course) arranged in the following order :— Hors d’oeuvre, Soup, Fish, Entree, Remove, Rdti, Entremets, Dessert. In recent years ,hors d’o'uvre have rapidly gained favour, and nearly always appear on elaborate menus, but they are not often included in a simple dinner. The term here d’amvre is now applied exclu- sively to such cold trifles as oysters, sardines, anchovies, fillets of herring, prawns, olives, and radishes served as a relish or appetizer at the commencement of a dinner; but it originally extended to rissoles, croquettes, oyster-patties. and such things a previous genera. tion classed as “ side-dishes,” which are now served as light entrees. When the term hors d’ceuvre appears after the fish, as it does in many old bills of fare, it refers to this class of dishes, rather than to the savoury appetizers now in vogue. The hors d’aeuvre dishes are fre- quently placed on the plates before the guests enter the dining-room ; and in many of the best public dining-rooms the visitor is supplied with a variety of hers d’wuvre with which to stimulate his appetite whilét the dinner is in course of preparation. Soups.—The world of cooks, like the renowned master chefs Caréme and the Marquis de Cussey, are divided in their opinion of the importance of the course, which the culinary artist F rancatelli described as the “ prelude ” to a dinner. The disciples of the first-named chef, who considered soup “ the soul of the dinner,” fully appreciate the advantage of letting the first course be one likely to give the guests a pleasurable anticipation of what is to follow. When the number does not exceed twelve, one soup alone is necessary, and with but few exceptions clear soup is given preference to, being more generally appreciated than a thick soup. When two soups are served, one should be clear and the other a thick soup, cream or purée, and in such cases the clear soup should be served first and be placed first on the menu. If either of the latter consists of vegetables, the clear soup must 'contain no vegetable garnish. According to the same rule, if a puréc of chicken or hare be served, neither chicken nor hare must appear in MENU MAKING AND SPECIMEN MENUS 1717 the courses that are to follow. The soups should also vary in colour ; and here the green of the spinach and pea soups, and the red of the tomato soup will be found useful when the dinner has a preponderance of white or brown dishes. Fish.--When two kinds of fish are included in the course, it is usual to serve first that which is boiled, and generally a large fish, such as turbot, salmon or cod ; cold salmon would be served after the hot fish. Some small fish should be selected to follow the large boiled one ; and it must be prepared by some dry method as frying, grilling, or broiling. Should the service consist of grilled or fried fish, and lobster or oyster souflfiés, or fish dressed in small portions to be handed round instead of being served from the sideboard, the latter would follow the grilled fish. Considerable discretion must be exercised in selecting sauces to accompany the fish. It may happen that a green soup has been given to form a contrast to the white fish to follow, if this be so, a green sauce cannot be served with the fish, neither can a yellow one, if a sauce of that colour has been chosen to accompany the grilled or fried fish. And throughout the whole dinner the same care is necessary to avoid repetition. Entreesr—In the present day the term ontréo is used to distinguish practically all kinds of made dishes, from the simple rissole of cold meat to the artistic productions for which this part of the dinner provides such ample scope. As ontr oos are always handed, they come more under the direct observation of the guest than any other part of the service, consequently it is upon the dishes forming this course that the taste and skill of the cook is largely bestowed. Tasteful dishing and a little artistic decoration is desirable, but over-ornamentation is in bad taste, and should be' studiously avoided. What has been said about order of service and variety in colour in reference to fish also applies here. All such light dishes as rissoles, croquettes, quenelles, and kromeskis come before the more substantial ontrées of fillets and cutlets. Whether a brown or white ontréo should be served first depends partly on the dish to follow, but in a greater measure on the composition of the respective dishes. For instance, if the dishes selected are sweetbread, and chicken cooked in a rich brown sauce, as Chicken 5. la Maréngo, the sweetbread, being more delicate in flavour, would be more likely to be appreciated if it preceded the highly-flavoured brown ontréo than if it followed it. Hot ontroos are always served before cold ones ; and an ontroo of any small bird, such as quails, would be served before a more substantial ontréo of poultry, game or meat. Sauces are usually served in the dish poured round the ontréo in many cases, poured over it in some few. The exception to this rule is when soufflés and other mixtures are served in china or paper cases, and the accompanying sauce is served in a. sauce-boat. As ontroos form, from an artistic point of view, the most important part of the repast, it is advisable, when arranging a dinner, toselect suitable 17:8 HOUSEHOLD MANAGEMENT dishes for this course, before deciding what shall be served before and after them. Removes.-~The joint or piece do resistance constitutes the most sub- stantial part of fashionable dinners, and the most important feature of plain homely dinners. Although a saddle of mutton or sirloin. or fillet of beef frequently comprise this course, one’s choice is not necessarily confined to joints of meat, for turkeys, chickens, geese, ducks, pies, Venison, etc“ may all be serVed inswad. If there are two removes, the poultry is served before the joint of meat. Appropriate, plainlydressed vegetables are always served with the "‘ remove " ; but it is a matter of choice as to whether they appear on the menu ; and the same remark applies to such sauces as mint and horseradish, and other things which always accompany certain diShOSa licensee-Formerly the mat or roti commenced what was called the “ second course,” or “ second service." The terms ndw employed to distinguish the Courses of a dinner are the same as were in use a century ago, but they have not the Same significance. In menus arranged by Caréme, the celebrated chef who held that ofiice in the household of the Prime Regent some twd years before the " first gentleman in Europe ” Came to the throne, the service is divided into two distinct courses, in which the soup, being considered simply as a prelude to the meal, has no part. The first course was headed by a substantial joint or other {9586: de resistance, and followed by one or more entrees of poultry or game. The made-up dishes classed as entrees now were then known as has d’aeuvre, and a little later as sidedishes. A dish of fish sometimes constituted the rdti of the second course, and was followed then, as now, by two or three mire-nuts. At the present day the term roast or roti signifies a dish of poultry or game, such as partridges, grouse, pheasants, woodeoeks, guinea fowls, turkeys, chickens, ducks, geese, and a variety of other things. When arranging the menu for a recherche dinner some luxury not in full season is usually selectedr some delicacy to tempt the partially appeased appetites of the guests. In a more simple dinner this course is frequently omitted altogether. Entremets.---Ude was the first, it is said, to define clearly the dis- tinction between entrees and entremets. “ The latter term," he said, " applied to all vegetable dishes, jellies, pastries, Salads, prawns, lobsters, and in general to everything that appears in the seoOnd course, except the roast.” Entremet or VegetablesHAlthough entremets may be classed under one heading, the service consists of three courses as distinct in themselves as those 'of soup, lish, and entree. The first, the vegetable entremet, comprises one or mere dishes of dressed vegetables, such as cauliflower au grauh'n, torna‘toes prepared in a variety of Ways, savoury cucumber, vegetable marrow fritters, peas, celery, French beans and asparagus. MENU MAKING AND SPECIMEN MENUS I719 Dressed vegetables, like hers d’aeuvrs, have gained rapidly in favour during recent years, and are nearly always included in a menu of a fashionable dinner. Their frequent absence from the family dinner» table is not easily understood, for they are a means of introducing a variety of dishes at small cost. Sweets.-»When both hot and cold sweets are provided, the hot dish is served first. All sweets, whether hot or cold, come before iced puddings or ices, which, when large, are served in this course. Smaller ices may be served either in this course or with the dessert. In selecting the sweets, their colours and flavours should be carefully assorted, but there is such a variety of creams, jellies, babas, savarins, puddings and fruits to choose from, that little difficulty is experienced. Savouries.--Savouries are intended to prepare the palate for the taste of the choice wines which usually follow a good dinner. And when they are not required for this purpose they are all the same most eagerly welcomed by the male portion of the guests. Colour is an unimportant matter in the small portions which usually constitute this course, A piquant, rather strong appetizing flavour is an essential in a savoury ; and they are so quickly and easily decorated that it is an easy matter to provide a combination pleasing alike to the eye and the palate. They exist in an almost endless variety, therefore there is not the least excuse for having savouries of anchovy or sardines when these things have already figured as hors d’wuvre, or for having a savoury of cheese when cheese has already entered largely into the composition of the vegetable entremet. Dessert.+-Cheese is served immediately after the savouries, under the mistaken idea that it promotes digestion. From an artistic point of view the dessert course is an important one, for the appearance of the table is greatly enhanced by a graceful arrangement of the materials comprising the dessert. Any kind of fresh fruit may be selected, also dried fruits, crystallized fruits, hon-bans, petits fours, fancy biscuits and dessert ices. 001100 01' Caié Nola—Then: are three varieties of black coffee, so called to distinguish it from the coffee served with milk. There is the French Cafe, Cafe Turque, and Café Russe. Turkish coffee is the strongest of the three, and for this reason, where it is in daily use, small cups, about half the size of those used for French cofiee, are provided for its service. In England it is adapted to the palate of those who drink it, but real Turkish coffee, made by a Turk, is exceedingly sweet, thick, and unstrained, and the grounds, which are as fine as those at the bottom of a cup of cocoa, are swallowed with the coffee. r720 HOUSEHOLD MANAGEMENT FAMILY BREAKFASTS FOR A WEEK IN SUMMER. SUNDAY.-Soused herrings, boiled eggs, cold ham, fresh fruit in season, mar- malade, jam, butter, dry toast, bread, coffee, tea, hot and cold milk. lMONDAY.——P036l18d eggs, bacon, potted beef, fresh fruit in season, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk. TUESDAY.——Fi.8h cakes, galantine of beef, fresh fruit in season, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk. Wannnsnav.--Scrambled eggs, croquettes of veal and ham, spiced brisket of beef, fresh fruit in season, marmalade, jam, butter, dry toast, scones. bread, tea, coflee, hot and cold milk. Tasmania—Broiled kippers, baked eggs, veal cake, fresh fruit in season, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk, F RIDAY.-—Kidney omelet, potted salmon, tongue, fresh fruit in season, mar~ malade, jam, butter, dry toast, scones, bread, coffee, tea, hot and cold milk. SATURDAY.--Find0n haddock, grilled cutlets, cold ham, fresh fruit in season, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk. M FAMILY BREAKFASTS FOR A WEEK IN WINTER. Surinam-hGrilled kidneys, baked halibut steaks, cold ham, stewed figs, marmalade, jam, butter, dry toast, toasted scones, bread, coffee, tea, hot and cold milk. Monolith—Scrambled eggs, grilled cutlets, tongue, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk. Tuasnavs-Fried whiting, stewed kidneys, veal cake, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk. WEDNESDAY.——Cr0qtlettes of fish, Vienna steaks, brawn, stewed prunes, mar- malade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk. THURSDAY.—Find0n haddock, sausages, pressed beef, marmalade, jam, butter, dry toast, toasted scones, bread, coffee, tea, hot and cold milk. Putnam—Savoury omelet, grilled ham, beef roll, marmalade, jam, butter, dry toast, toasted teacake, rolls, bread, coffee, tea, hot and cold milk. SATURDAY.——Br0iled fresh herrings, boiled eggs, game pie, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk. _‘ ECONOMICAL FAMILY BREAKFASTS FOR A WEEK. Simona—Boiled eggs, cold bacon, marmalade, butter, toast, bread, coffee, tea, hot and cold milk. ltIONnAY.--Findon haddock, marmalade, butter, toast, bread, coffee, tea, hot and cold milk. Tunsnav.-Scrambled eggs. beef roll, marmalade, butter, toast, bread, ccflee, tea. hot and cold milk. Wanussnav.—Fish cakes, marmalade, butter, toast, bread, coffee, tea, hot and cold milk. THURSDAY.—--BI'3WII, marmalade, butter, toast, bread, coffee, tea, hot and cold milk. FRIDAY.—Ri860168 of cold meat, marmalade, butter, toast, bread, coflee, tea, hot and cold milk. Saruxnav.—Broiled fresh herrings, boiled eggs, marmalade, butter, toast, bread, coffee, tea, hot and cold milk, COURT MENUS. v e natal -V\AJE - “Hagan-gm”: ’QQ'lLEBr' I a, Taugsou 27" A'KIL “82' k ' t J u YOR'UI v I ,0 'Im'e’u.\ p etc—$51.?0Mu nub veer“? J . l Hon“ 7 an "st :‘K Infill \ @ ntuua : - .ll \nwun L .a canon \l' (on 0"“ 010mm; M)! Ion-<0" new cl. ‘0} UI\ M Vy\ll\hl AUI ’0'. no "u s 04 IO! '0 u "pope-lo; THE ROYAL LUNCHEON. “LI Tuesday. 2nd July. 1895 ‘ ‘kf Potage. Beau Veau c, ‘0‘” “U . ‘0“. mm“ all“ A ll Ville"). QAUIKIdhqv‘oloop I m __ _ __ I Curler!" d Almau panel-e fl umtn Q k ‘-“ “" W" 5 ‘0“. um‘ “um \ll “nous A \l vuu HI lac-ions 00 'o-ceoluu n \ are u on“ no we 0 (lie-ope!“ no cnoua out“ \A oucusu - ¥ R M“ ai‘ 91pm" Ml (Mao own pm 0 Km dc Vnu lu nu. Aspcvges I la nut: l‘uulcn BUR! cu: null“ y ‘ g, I . \ Hot and Cold Roan Fowl; Cold Tongue Cold Rum Bnl ' _ Galammc dc \‘ohllle. g; r_ 4 1; Humavd nu mlurcl. uurc hem-th0 ‘ T I'oudmg Diplomale, same aux hum Pedal A la VMOM ,--~ ~~._Vs\squ ' Quusrbolb <@imm, FIND-Jr. ht FEBRUARY, 1901 _.__4. g?“ M709; gonad. Tween, "1h Dun-ecu, it» *0... roman. Comome Mathilde Palatine nu Tapioca NIMKI. _ '0llufll. i h Tu. J. V... done A I. (Inc, Turbot, Sauce Cardmale wgmnt Future pull“, Sauce Ravigott L- Ynecb. 40 Sam Soool ""1th- L. “0! I l. (.ullnfl tanks. in fume do lemon I la Milena- .ulrhe Cremes do Perdveaul i la Bohemlenne Noneues d'Agncnu A la Bouquet mum. I'I‘“ luol lb.- ‘ \Iflehuo Mm. cue dc 8""! Le DMI‘SQI'DL buy-lo Charlotte do Chou: dc Bundles eu Cnun (M, ,, N, In. ' - Intrcmtto. Poulsrda . l" *- A-w'w b l— w“ 'PQ“ l Hinze '10! .Ill’f-OlO. W q i u ZMJNMII" A h m h l l’lndncnne 7m; . I. .’ ‘ 5,“, a", n “ To me, l 1 ‘ ii Slbc Cable. Maurine h l'Angcllque K“ Coke Hacédomc lu LIQUCUI \ /.t\(2 .800 d be! W-ld One! a “and Cu— ?» in... Woods-n he. Iemoe do Fm One 117 BUCKINGHAM PALACE. DERBY DAY. 1905. Mndcin, ISM. Tortue Claire. Créme dc Pois, OCthtue. 0U Fulcu dc Twila (made: A l'AndAlouu. SleinbegCAbinet, Emlopu a: run»: him A u vmaby ' & Pou‘c nu Muuom (Lu! (kdumpfiu Wfldpm M mm, C. H. umm, 69:. \ Chmbcnin, 187$. ilanche dc chuon dc Richmond Pul- Mousseline d'Onollm I In Prim:ch dc Call" Rum F0011 Ln I'uulcu nulls C'hunpiponl ou Pouludes pocléu anamén In Cbkkfla d'Aynau nu: Poo % ' u Cdumne a Volulk La (Eula dc Planer! or; La Aspzrgu I In Sauce 5 ' I Cold FoII Ton‘ut Sun Sill"), was. Chaufroul dc Cull“ i la Rune. Stud. dc Romaine. Aupcrgu d'Argcmcual. Sauce Monsant- Chfluu Lduc, 1875‘ I‘échn a In Edound VII. Plumnes Fondant“ Culolcun a I. ]( city Llulu Royal lel'ly P011. I‘m!" Glace: a In Pumch andm ' Ll Tenn: 6: Cerim I I‘Alklnndc It! C‘MM . ‘l M.'ou. DQ'R'L - uswmuurm, ’ ‘4'; _ m'é’h A ' Val \~> "' - ( XL ROYAL WEDDING BREAKFAST WEDNESDAY. 22M) JULY. 1896 ———————.-—-..—-——~4—— POTACES A IA Pnncaoo. Vern-calla I I. Wmdhov. tufnézs mmwors; COMM". d'A‘nonu Q l'lulmnno. A-‘mlanu dc Cnnuooo aul you. nchvés PM." do B¢ul A h Napomuno. Poul.“ In: nun Camel. ———"UTAOII— L a :IQLMQA m‘ (M ‘0 (we). ' IIYI'... (IAI‘ ‘ “ law no.» urban-u biéddoerMu 5:4. 7 \' units wa0|ozs> Chludlrmdo do Volmllo an Crvdlns SQIAdu d'Holuvd. limbo-0 decouon A I‘Aupuc. LIO‘IM'Q docoupcco A I'Anplc. Maya:an do Vollulc. 'IILIV l' ‘ 2. him ,r) _ b; 1'... 1... 0' ' Hound“ d. Veau l I: Gang ‘ Md. 7... o Mascot. uni. [Pund‘ 1’“ 04‘)» i. 'ms). ;; ‘0 - “I 0 T I - —~ helcn u Cdmcm Putnam 5000!".- ———nv|.|.vt -* f In a»? n In wncfli' "INTIIMiT. \ “O‘MM .1". 0nd.“ 1.. Jam. 1 n8 MENU MAKING AND SPECIMEN MENUS 1721 MENUS FOR SIMPLE BREAKFASTS.—-SUMMER. Buttered Shredded Wheat. Boiled Eggs. Fried Whiting. Potted Beef. Stewed Red Currants and Rasp- berries. Scones, Toast, Bread, Butter, Mar- malade. Tea, Coffee, Hot and Cold Milk. Porridge. Scrambled Eggs. Rissoles. Tongue. Stewed Gooseberries. Rolls, Toast, Bread, Butter, Marma laden Tea, Coffee, Hot and Cold Milk. Rolled Oats. Baked Eggs (en Cocotte). F indon Haddock. Cold Ham. Stewed Plums. Porridge and Cream. Rolls, Toast, Bread, Butter, Marma- lade. Tea, Coffee, Hot and Cold Milk. Creamed Porridge. Poached Eggs on Toast. Soused Mackerel. Beef R011. Stewed Rhubarb. F Rolls, Toast, Bread, Butter, Marma- lade. Tea, Cofiee, Hot and Cold Milk. MENUS FOR SIMPLE BREAKFASTS.—WINTER. Shredded Wheat. Baked Eggs (an gratin). Grilled Ham. Veal Cake. Stewed Prunes. Rolls, Toast, Bread, Butter, Marma- lade. Tea, Coffee, Hot and Cold Milk. Cream of Wheatl Scrambled Eggs. Fried Bacon. Brawn. Baked Apples. Scones, Toast, Bread, Butter, Jam. Tea, Coffee, Hot and Cold Milk. Porridge. Poached Eggs on Toast. Sausages. Pressed Beef. Apple Marmalade. Scones, Toast, Bread, Butter, Jam. Tea, Coffee, Hot and Cold Milk. Rolled Oats. Fried Eggs (beurre noir). Grilled Herrings. Beef Roll. Stewed Rhubarb. Scones, Toast, Bread, Butter, Mar- malade. Tea, Coffee, Hot and Cold Milk. 1722 HOUSEHOLD MANAGEMENT BREAKFAST MENUS FOR A LARGE PARTY.—SUMMER. Wheat Meal Porridge. Ham Omelet. Poached Eggs on Toast. Fried Whiting. Grilled Kidneys. Potted Beef. Galantine of Chicken: Strawberries. Scones, Rolls, Toast, Bread, Butter, Marmalade, Jam. Tea, Coffee, Cream, Milk. Porridge and Cream. Tomato Omelet. Baked Eggs (en Cocbttei. Grilled Mackerel. Kidney Sauté. Grilled Chicken. Cold Ham. Cherries. Scones, Rolls, Toast, Bread, Butter, Marmalade, Jam. Tea, Coffee, Cream, Milk. Sardines. Moulded Porridge, Omelette an PimentOS. Scrambled Eggs. Grilled Sole. Chicken Croquettes. Beef Roll. Potted Salmon. Red and White Currants. Scones, Rolls, Toast, Bread, Butter, Marmalade, Jam. Tea, Cofiee, Cream, Milkl Creamed Oats. Mushroom Omelet. Boiled Eggs. Fried Fillets of Sole. Grilled Bacon. Lamb Cutlets. Tongue and Ham (cold). Mixed Fruit. Scenes, Rolls, Toast, Bread, Buttef, Marmalade, Jam. Tea, Coffee, Cream, Milk. BREAKFAST MENUS FOR A LARGE PARTYHWINTER. Toasted Wheat Biscuits. Omelettes fines Herbesl Fried Eggs (beurre noirll Coquille of Turbot. Grilled Steak. Cold Ham. Potted Shrimps. Apples and Bananas. Scones, Rolls, Toast, Bread, Butter, Marmalade, Jam. Tea, Coffee, Cream, Milk. Cream of Wheat. Fish Omelet. Poached Eg s on Toast. Fillets of So e d l’Horly. Stewed Kidneys. Grilled Bacon. Cold Game. Cold Hard. Stewed Figs and Cream. Scones, Rolls, Toast, Bread, Butter, Marmalade, Jam. Tea, Coffee, Cream, Milk. Oatmeal Porridge. Kidney Omelet. Baked Eggs (au gratin). Fried Cod. Grilled Ham. Potted Game. Veal Cake. Stewed Prunes and Cream. Scones, Rolls, Toast, Bread, Butter, Marmalade, Jam. Tea, Coffee, Cream, Milk. Porridge and Cream. Omelet with Truffles. Boiled Eggs. Grilled Herrings. Croquettes of Fish. Grilled Cutlets. Game Pie and Bran Stewed Pears. Scones Rolls Toast, Bread, Butter, Marmala e, Jam. Tea, Coflee, Cream, \Milk. MENU MAKING AND SPECIMEN MENUS I723 MENU FOR A WEDDING BREAKFAST,~—-SUMMER. Faaucn. Petites Paw aux Huitroa. Filets do Solo on Aspic. Timbala do Turbot a la Rosa. Cetelottoa do Saumon. Salado do Homard. Zéphiros do Volaille. Medallions do Foio Graa. Cetolettoa d'Agneau on Chaudfroid. Poulota retis decoupéa. Dindonnoau for? Pate do P1 eon l'Anglaiso. Chaudiroi do Volaille. halantino do Veau a la geléo. tambon ot Languo. f epics. Salado do Saiaoo, Creme d’Abricot. Bavoroisa aux Pistachos. Macédoino do fruits au Kirsch. Chartrouso do Bananoa. Charlotte St. 1056. Moringuoa a la Creme. Patisserie. Glace Napolitaino. Glace Creme do Fraiso. Glace l'oau do Citron. Fruita Dessert. Cafe. L 01-188. En Oyste- Patties. l run-a of Solo in Jolly. Salmon utleta, Lobster Salad. Chicken Creams Roast Chickens. l Stufiod “mm Poult. Pigeon Pie. A gelatin; I?! Veal. am an onguo. Spiced Beef. Apricot Cream. Pistachio Cream. Pine Apple harlotte. Meringue: with Cream. French Pastry. Neapolitan Ice Strawberry Cream. lemon Water Ice. Fruit. Dessert. Cotteo. i Russian imbala of Turbot, Foio Graa (goose liver) Croamn Lamb Cutlets masked with Sauce. Chicken masked with Sauce. Mixed anit with Kirsch. MENU FOR A WEDDING BREAKFAST-FWINTER. Fatima. Plats Chauds. Homard a la Diable. Filets do Solo a in Money. Ris do Veau a la Financiere. Caillea on Casserole. Plats Fros'ds. Crevottn m Aspic. Salado do Homard. Bouchooa a la Reine. Mouaae do Pole Grao, Poulot roti découpé. Chaudfroid do Perdreaux. Galantine do Dindo. Pate do Gibior a la Francoise. Faisan reti. ambon ot Languo. lado do Saison. Entronufs. Bavoroiao an Chocolate Créma aux Amandea. Compote do Poiroa a la Chantilly. Chartreuse d'Orangoa. o Charlotte Russo. Nougat a la Creme. Patisserie. Pouding Glace Norsolrodo. Glace a la Creme do Bananas Glace a la Vanilla. Fruits. Dessert. we. l Eucusn. Hot Dishes. i Devillod lobster. . Baked Fillets of Sole, Calvoa’ Swootbnoad. Pr iCold awna n Aspl Lobster Salad. 6‘ Sweethmd Patties. Roast Chickens. Partridgoa masked Galantlno of Turkey. French Game Pie. Roast Pheasant. gfiamiand Tmsute Swede. Chocolate Cream. 1 Oranges in Jelly. Russian Charlotte. Quaib Stewed inCasaorola. Foie Gras \gmae liver) Creams. with Sauna. r724 HOUSEHOLD MANAGEMENT FAMILY LUNCHEONS FOR A WEEK IN SUMMER. SUNDAY.—Croquettes of veal and ham, cold roast beef, salad, new potatoes, fruit tart, beetroot, pickles, butter, cheese, bread, biscuits, fruit. Manama—Spaghetti au gratin, epigrammes of lamb, new potatoes, bread and butter pudding, butter, cheese, bread, biscuits, fruit. TUESDAY.—-Fried fillets of plaice, beef roll, salad, gooseberry pudding, butter, cheese, bread, biscuits. WEDNESDAY.-—Risotto, cold veal and ham pie, salad, blancmange and stewed fruit, butter, cheese, bread, biscuits. THURSDAY.—-Fi$h cakes, cold lamb, mint sauce, salad, gooseberry fool, butter, cheese, bread, biscuits. Fianna—Savoury omelet, pressed beef, salad, pickles, marmalade pudding. butter, cheese, bread, biscuits, fruit. SArUanav.—Salmon mayonnaise, grilled cutlets, potatoes, cottage pudding. butter, cheese, bread, biscuits, fruit. FAMILY LUNCHEONS FOR A WEEK IN WINTER. SUNDAY.—-Vea.l cutlets, cold roast beef, baked potatoes, apple tart. custard, beetroot, pickles, butter, cheese, bread, biscuits, fruit. MONDAY.—Croquettes of veal and ham, beef steak pudding, mashed potatoes, macaroni pudding, butter, cheese, bread, biscuits, fruit. TvnsnAY.--Curry of cold meat, grilled steak, fried potatoes, apple dumplings, butter, cheese, bread, biscuits. WEDNESDAY.—Baked halibut, calf's liver and bacon, mashed potatoes, Swiss roll and custard, butter, cheese, bread, biscuits, fruit. THURSDAY.-—Risotto, stewed rabbit, mashed potatoes, apple pudding, butter, cheese, biscuits, bread. Fianna—Scalloped cod, braised neck of mutton, mashed potatoes, tapioca pudding, butter, cheese, bread, biscuits, fruit. SATURDAY.—-Spaghetti with cream sauce, beef steak and kidney pie, baked potatoes, apple charlotte, butter, cheese, biscuits, bread. ECONOMICAL FAMILY LUNCHEONS FOR A WEEK. SUNDAY.—Exeter stew, mashed potatoes, apple charlotte, cheese, bread. MONDAY.-—Pie of cold meat and potato, cabbage, pancakes, cheese, bread. Tunisian—Lentil soup, baked fresh herrings, rice pudding, cheese, bread. WEDNESDAY.—1\Ieat cakes, baked potatoes, boiled bread pudding, cheese, bread. TaunsnAv.-—-Liver and bacon, mashed potatoes, boiled rice and golden syrup, cheese, bread. Fianna—Shepherd’s pie, baked potatoes, baked bread pudding, cheese, bread. SarunnAY.—Savoury sparerib, mashed potatoes, Betsy pudding, cheese, bread. MENU MAKING AND SPECIMEN MENUS 1725 SPECIMEN MENUS FOR COLD LUNCHEONS surrasu»: FOR A LARGE PARTY. FRENCH. Hors d’Oeuvre Variés. Consommé a la Julienne. Filets de Soles a la Mayonnaise. Anguilles en Aspic. Chaudfroid de Foie Gras en Caisses. Filets de Boeuf a la Madrid. Poulet Roti. Langue de Boeuf. Tartelettes de Pommes. Pain d'Abricots. ENGLISH. Appetisers. Clear Soup with Vegetable Garnish. Fillets of Soles with Mayonnaise Sauce. Eels in Aspic Jelly. Foie-Gras in Cases. Fillets of Beef, Madrid style. Roast Chicken. Tongue. Apple Tartlets. Apricot Creams. F romage. Cheese. Dessert. Dessert. rnaucn. ENGLISH. Hors d’Oeuvre Varies. Appetisers. Consommé Pates d'Italie. Clear Soup garnished with Italian Paste. Fleurettes de Turbot a la Hollandaise. Dame de Saumon a la Ravigote. Filets de Caneton a la Lorraine. Petites Timbales de Volaille. Poulet dc Surre a la Gelée. Jambon de Yor . Compote de Poires. Charlotte de Péches. Small Moulds of Turbot. Salmon with Ravigote Sauce. Fillets of Duck, Lorraine style. Small Moulds of Chicken. Surrey Fowls with Aspic. York Hams Stewed Pears. Peach Charlotte. Fromage. Cheese. Dessert. Dessert. FRENCH. ENGLISH. Hors d’Oeuvre Varies. Appetisers. Consommé au Riz. Petits Soufilés de l’Indienne. Filets de Soles en Aspic. Creme de Volaille a la Tomate. Darioles de F oie-Gras a la Vatel. Saumon a Galantine de Volaille. Jambon de York a l'Aspic. Macédoine de Fruits en Gelé-e. Creme a la Vanille. Fromage. Dessert. Clear Soup garnished with Rice. Small Soufflés of Salmon. Fillets of Sole in Aspic. Chicken Creams in Tomato Jelly. Small moulds of F oie-Gras, Vatel style. Chicken Boned and Stuffed. York Ham garnished with Jelly. Fruit in Jelly. Vanilla Cream. Cheese. Dessert. 1726 HOUSEHOLD MANAGEMENT SPECIMEN MENUS FOR COLD LUNCHEONS SUITABLE son A LARGE PARTY. FRENCH. Hors d’Oeuvre Varies. Consornmé Napolitaine. Cotelettes de Homard a l'Aspic. Saumon en Mayonnaise. Cailles en Caisses, a l’AsPic. Fleurettes de Foie-Gras. Poulet en Bellevue. Pite a la Strasbourgeoise. Chartreuse aux Oranges. Riz a l'Imperatrice. ENGLISH. Appetisers. Clear Soup garnished "with Macm roni, etc. Lobster Cutlets in Aspic. Salmon Mayonnaise. Quails in Cases garnished with Aspic. Small Moulds of Foie-Gras. Chickens coated with Aspic. Strasbourg Pie. Oranges in Jelly. Decorated Rice Mould. Fromage. Cheese. Dessert. Dessert. FRENCH. ENGLISH. Hora d'Oeuvre Varies. Appetisers. Consommé a la Nantaise. Clear Soup garnished with Green Peas. Tranchettes de Saumon en Bellevue. Mayonnaise de Homard. Chaudfroid de C6telettes d’Agneau. Petites Croustades a la Milanaise. Pate de Volaille et Jambon. Boeuf a la. Presse. Salades de Fruits an Kirschu Charlotte Russe. F romage. Dessert. Small Moulds of Salmon in Aspic. Lobster Mayonnaise. Lamb Cutlets. Small Cream in Crosstades. Chicken and Ham Pie. Pressed Beef. Fruit Salad with Kirsch Syrup. Charlotte Russe. Cheese. Dessert. FRENCH. Hors d’Oeuvre Variés. Consommé a. la Celestine, Truite Saumonée a la Norvégicune. Chaudfroid d’Huitres a la Mont? peher. Petites Crémes de Faisan. Medaillons de Volaille a l’Imperiale. Galantine dc BOeuf. Pate do Pigeon. Chartreuse de Bananes. Creme au Chocolat. Fromage. Dessert. ENGLISH. Appetisers. Clear Sou 1with strips of Pancale Salmon rout, Norwegian st 1e, Oysters, Montpelier style. Creams of Pheasant. Slices of Chicken Dressed. Beet Roll. Pigeon Pie. Bananas in Jelly, Chocolate Cream. Cheese. Dessert. MENU MAKING ‘AND SPECIMEN MENUS 1727 SPECIMEN MENUS FOR HOT LUNCHEONS SUITABLE FOR A LARGE PARTY. FRENCH. Hors d’Oeuvre. Rougets a l’Italienne. Spaghetti a la Creme. Cotelettes de Veau, Sce. Piquante. Pommes nouVelles au Beurre. Epinards au jus. Beignets de Groseilles. Riz a l’Imperatrice. Fromage. FRENCH. Hors d’Oeuvre. Coquilles de Barbue. Omelette a la Portugaise. Petits Mignons de Boenf vert pre. Puree de Pommes de terre. Haricot verts a la Frangaise. Pouding Cabinet. tucmsit. Appetisers. Red Mullet, with Italian Sauce. Spaghetti with White Sauce. Veal Cutlets, Piquante Sauce. N ew Potatoes. Spinach. Red Currant Fritters. Decorated Rice Shape. Cheese. A‘ ' ENGLISH. ‘ Appetisers. E Scallops of Brill. P Omelet, Tomato Sauce. Fillets of Beef with Green Peas. Mashed Potatoes. ~ Green Beans, French at:err Cabinet Pudding. Tartelettes de Pommes. Apple Tartlets. F romage. r Cheese. mason. ENGLISH. Hors d’Oeuvre. Apgetisers. Cotelettes de Homard. Lo ster Cutlets. Oeufs a la Creme. Cotelettes de Mouton a la Milanalse. Pomme Croquettes. Choux de Bruxelles. " Péches a la Colbert. Creme Vanille. Fromage. Eggs with White Sauce. MuttO‘n Cutlets, Milanese style. Potato Croquettes. Brussel Sprouts. Peaches, Colbert style. Vanilla Cream. Cheese. FRENCH- Hors d’Oeuvre. Sole a la Mornay. Omelette an Jambon. Noisettes de Mouton a la Chasseuti Pommes’ Duchesse. Céleri an jus. Pouding au Chocolat. Chartreuse de Bananess F r0mage. ENGLISH. Appetisers. Fillets of Sole, Mornay style. Ham Omelet. Fillets of Mutton with Mushrooms. Potatoes Dressed and Baked. Stewed Celeryl Chocolate Pudding. Bananas in jelly. r Cheesed ‘ Fill halves of peaches with wall-cooked, sweetened and flavoured rice, com them with egg and cake crumbs or breadcrumbs and fry golden brown. I728 HOUSEHOLD MANAGEMENT SPECIMEN MENUS FOR HOT LUNCHEONS SUITABLE FOR A LARGE PARTY. FRENCH, L ENGLISH. Hers d’Oeuvre. Appetisers. Petites Soles au Beurre. Soles Fried in Butter. Macaroni Napolitaine. Macaroni, Neapolitan style. Tournedos a la Francaise. Fillets of Beef, French style. Pommes de terre Sautées. Fried Potatoes. Petits Pois au Beurre. Peas dressed in Butter. Pouding Viennoise. Viennoise Pudding. Macédoine de Fruits au Kirsch. Fruit Salad with Kirsch. Fromage. Cheese. Hors d’Oeuvre. Appetisers. Turbot, Sauce Hollandaise. Turbot, Dutch Sauce. Omelette aux Rognons. Kidney Omelet. Navarin de Mouton. Haricot Mutton. Pommes de terre Naturel. Boiled Potatoes. Chouxfleur a la Creme. Cauliflower with White Sauce. Charlotte de Pommes. Apple Charlotte. Eclairs au Cafe. Cofiee Eclairs. F romage. Cheese. LUNCHEONS FOR TWELVE PERSONS.——Summer. No. of Nero! I RMPQ. 1 £ “ ‘- Rmpe' ' £ ‘. 6. Hors d’Oeuvre (Sardines, To- Hors d’Oeuvre (Tunny Fish, matoes, Radishes) . . . o r 9 Olives, Cucumber) . l . o r 9 Sole eu Gratin . . . . . 653 o 8 o Whitebait . . . . . . 687 o a 6 Grilled Mutton Cutie ., . 1028 o 6 o Stewed Pigeons . . . . 1:49 o 10 6 Mayonnaise of Chicken 3 . 1:7; 0 8 o Veal and Ham Pie L . . 707 o 4 0 Cold Lamb, Mint Sauce . . 988 o 10 0 Cold Chicken and Tongue . 1189 o 82 0 $3 0 s e e 0 I o g e e e e e e 0 N o Gooseberrmideer b ' r709 o 3 o Caramel Pudding . l. a . 1800 o r 9 Vamlla Soufile . . . I 4 1943 o r 4 Red Currant Tartlets . v ; I687 o a 0 Bread Biscuits, Butter, Cheese Fe 3 e Bread Biseuits,Butter,Cbeese o 3 o Strawberries and Cream . . 2263 o 3 6 Strawberries and Cream . . ‘ 2263 o 3 6 60500 e e e e e e e 0 E O a e o e e I o i o E 0 £2 6 1 £2 a 6 LUNCHEONS FOR TWELVE PERSON S.—W1nter. No. 0/ N0. of Recipe. Recipe. { s. 1. £ 0. d, ClearSouqn . . . . i050 CelervSoup . o . . s 030 Scalloped urbot . . . . 5:0 0 6 o Fried Soles . . . . o . 650 o o Veal utlets, Tomato Sauce . 78: o 5 o Salmi of Pheasant . . . 131: o 8 6 Roast Chickens . . . . . 1189 o I: o Saddle of Mutton . . . . rose 0 I! 0 Game Pie . . . 1283 o 6 0 Roast Chickens l ' :189 o :2 0 Roast Beef Cold . . e 662 o 7 6 Galantine of Beef Cold 5 824 o a 9 York Ham 0 e p 1137 go 5 6 Tongue . 33 o s 0 Vegetables and Salad . A 6 o 6 o Lennon Puddirag . . . q r 09 o z 6 Apple Charlotte . . . . I 1755 o a 4 Apple Tart an Custard . . i 108: < o 3 e Balmoral Tartlets . . .- . q 16831 e s 2 Bread, Biscuits, Butter,Cheese, o 3 6 Bread. Butter, Chm Q s 6 e o e e e e e 0 I 0 C0506 e e e o e e e 0 I 0 £3 t o I 3 MENU & GUEST CARDS. MENU MAKING AND SPECIMEN MENUS 1729 MENUS FOR TWO DAINTY LUNCHEONS. FRENCH. Salade de Homard. Dormes feuilletes de Ris-de-Veau. Pigeons de Bordeaux Rotis. Salade-du Printemps. Pommes-Soufliées. Petits Soufflés du Iambon. Charlotte de Groseilles vertes. Dessert. Ballons de Poisson. Sauce Tomate. Cbtelettes d’Agneau aux Epinards. Timbale de F Oie-Gras. Tomates farcies gratinées. Beignets de Crepes. Dessert. ENGLISH. Lobster Salad. Little Paste Crusts with SWeetbread. Roast Bordeaux Pigeons. French Spring Salad. Puffed Potatoes. Small Ham Soufllés. Gooseberry Cream Charlotte. Dessert. Fish Balls. Tomato Sauce. Lamb Cutlets with Spinach. Goose Liver Timbales. Baked Stufled Tomatoes. Pancake Fritters. Dessert. MENU FOR LUNCHEON FOR A SHOOTING PARTY. Filets de Soles a la Mayonnaise. Mousse de Homard frappée. Boeuf braisé a la Gelée. Langue a l’Ecarlate. Filets de Caneton a la Loraine. Cailles poelées a la Parisienne. F aisan en Robe de Chambre. Salade a la Japonaise. Bordure de Riz aux Prunes. GAteaux a l'Africaine. Batons Gruyére. Fromage. Dessert. Fillets of Sole in Mayonnaise. Iced Lobster Souffle. Braised Beef with Savoury Jelly. Dressed Orr-Tongue. Fillets of Duckling with Goose] Liver Farce. Braised Stufled Quails. Roast Pheasant in Crust. a anese Salad. Border oi _'ee with Stewed Prunes. fncan Cakes- Savoury Cheese Fingers. Cheese. Dessert. PICNIC LUNCHEONS FOR TWENTY PERSONS.— Summer. No. . 4335' No. . 433;? [I s. I. i s. d. s M 0‘ s o s Q s O 8 9 4 0 e s e Q Q 9 e 0 to 0 2 (3“me e s o p e U o e 0 t 0 to d M s s O l 0 8 ‘ Ma aise Sauce t. . . y , .. o r o 4 Roast Chickens . . . . . . o u o s_ rterotLamb . . . . . . 010 6 sSmallI-Iam . . . . . . . o 7 6 Mint Sauce . _. . J . a . . o o 6 s Chaudiroid of Chicken l s s . o 7 6 8 lbs. Pickled Brisket of Beef . . . o 6 o r Veal and Ham Pie . . . . . o 5 6 s Tongue . . . . . . . . o 4 6 Salad and Dressing . . . . . o 3 e s Galantine of Veal . . . .4 a .. o 6 2 Fruit Tarts . . . q . p . o 3 6 1 Chicken Pie _ . . . . . . . o g 6 . . . . . . s . . o 2 0 Salad and . . . t t . e 3 o s dos. Balmorsl Tartlets . s . . o a o a e e o o e e s o o 3 6 cream I o o p O 9 I 0 o s 0 cream 0 e s s a s I 5 e 0 8 O s s a s s o 0 e 0 ‘ O 2 d“. O s s I D I o , 0 V88 0‘ g Q s s o e o I o s Creams . . . . . . ,. . e 5 o 2 lbs. of Biscuits .. . . o . . o s 4 3 s s 0 Q . r O I I o 4 ° ‘ of Q Q Q O O 0 O l 3 ‘ V!!! 0‘ g g 6 Q o s 0 I . ‘ 0f I o I J I I e 0 o 9 slbsoiBiseuits. r . . . . . to s 4 doz. Pears . . . 9 s . . o 3 o 1; lbs. of Cheese . . . . . . . o s 3 dos. Bananas . . . . . . . e r 6 lb.oiButter . . . . . . .lo 0 9 doaApples . . . s e p . o s 6 lbs. of Strawberries . . . . o 4 o T q" is 1: £3 :92 hWines, mineral waters, lemon-juice. _Plates, dishes, knives, forks, spoons, glasses, tablecloths, serviettes, glass cloths, corkscrews, champagnwpener, caster sugar, oil, vinegar, mustard, pepper, cayenne, salt and pickles. 3K SPECIMEN MENUS FOR VEGETARIAN LUNCHEONS FRENCH. Potage a la Parmentier. Omelette aux Champignons. Oeufs a l’Indienne. Risotto aux Tomates. Céleri a la Creme. Salade Verte. Creme au Café. Groseille. vertes a la Chantilly. Fromage Purée a la Portugaise. Omelette an F romage. Oeufs Brouillés aux fines Herbes. Macaroni a la Creme. Artichauts au Beurre. Salade de Pommes de Terre. Pain d’Abricots. Macédoine de Fruits. Fromage. Purée a la Palestine. Omelette aux Trufi'es. Oeufs a la Christen. Riz a la Piémontaise. Choux fleur a la Creme. Salade d’Asperges. Savarin Sicilienne. Compote de Poires. Potage a la Chantilly. Omelette a la Milanaise. Oeufs a la Creme. Macaroni a la Calabraise. Haricots verts au Beurre. Salade de Céleri. Pouding Cabinet. Pain de Pruneaux. Fromage. Purée de Céleri a la Creme. Omelette aux Tomates. Oeufs durs au Gratin. Risotto Milanaise. Asperges, Sauce Hollandaise. Salade de Légumes. Creme Caramel renversée. Pommes a la Royals. F romage. Fromage. ENGLISH. Potato Soup. Mushroom Omelet. Curried Eggs. Risotto with Tomatoes. Celery with White Sauce. Green Salad. Cofiee Cream. Gooseberry F 001 with Cream. Cheese. Tomato Soup. Cheese Omelet. Scrambled Eggs with Herbs. 4 Macaroni with White Sauce. Artichokes. Potato Salad. Apricot Cream. Salad of Mixed Fruit. Cheese. Jerusalem Artichoke Soup. Trume Omelet. Eggs, Christen style. Rice, Piedmont style. Cauliflowers with, White Sauce. Asparagus Salad. l Sicilienne Savarin. Cheese. Stewed Pears. Lentil Cream Soup. Omelet, Milan style. , Eggs, with White Sauce, Macaroni, Calabrian style. French Beans with Butter. Celery Salad. Cabinet Pudding. Prime Cream. Cheese. Celery Soup. Tomato Omelet. Hard Boiled Eggs, Baked. Risotto, Milanese style Asparagus, with Dutch Sauce. Vegetable Salad. Caramel Pudding. Cheese. Baked Apples. 1730 SUGGESTIONS FOR MENUS FOR A WEEK’S DINNERS.—-SPRING. Sunday. No. Monday. No. Tuesday. No. Wednesday. N0. Thursday. No. Friday. No. Saturday. No. Spring 8011? 55 Tomato 90 Clear Soup 44 Artichoke 101 Clear Soup 46 Rice Soup 84 Clear Soup 4! Soup with Soup with With Quenelles Nouilles _ Custard Baked Sole 653 Fried 635 Boiled 422 Baked Red 554 Scalloped 615 Fried Fillets 646 Fried 116 Smelts. Brill Mullet Cod of Whiting| Scallops Tartare 213 Shrimp 314 Sauce Sauce Noisette of 985 Stewed 1258 Fillets of 936 Lamb's 197$ Mutton 1032 Stewed Ox 911 Braised 1209 Lamb, Pigeons Beef. Sweet- Cutlets, T ', Duck Grilled 1615 Loin of 1058 Baked 1477 bread French 1451 Potato 1562 with». Tomatoes Mutton Cauliflower, Beans, Balls Turnip . Baked 1625 Fried 1579 Potato 1585 Fried 1579 Young Potatoes Straws Potatoes Turnips, Potatoes r573 style _ —"I 0-— — c— a II“- Roast 1189 Roast 1316 Braised 859 Wild Duck, r339 Braised 1273 Saddle of 988 Chidten Ptarmigan, Beef, Orange (see C apon and Lamb. salad 2397 Salad 2387 Seakale 1603 Salad prew Tongue. Green Peas. 1556 New Pota- 1590 ding Asparagus 1446 Potato 1586 toes page) Souffle Almond. 1750 Cabinet 1795 Chocolate 1810 Apple 1755 Jam Frit- 1966 Apple 1753 Viennoise 1924 Pudding Pudding Pudding Charlotte r ters ; Amber Pudding _ or or or or of 0' ,, 0' . Rice Cream 2051 Apple F001 2074 Vanilla 2062 Caramel 1800 Oranges in 2002 Banana 2023 Fruit in 2001 Cream Pudding Jelly Cream Jelly Cheese 2735 Anchovy ,27r4 Mushroom , 1537 Cheese 2746 Devilled 2789 Baked 3129 Fried 2715 Fritters . Toast L on Toast Straws r. Sardines Spaghetti l Anchoviesl ‘ SUGGESTIONS FOR MENUS FOR A WEEK’S DINNERS.-—SUMMER. Sunday. No. Monday. No. Tuesday. No. Wednesday. No. Thursday. No. Friday. No. Saturday. No. Clear Soup 54 Green Pea 120 Clear Soup 32 Queen Soup 80 Clear Soup 46 F Potato I28 Cucumber 1:6 Pur'e Soup Cream Stewed Sole 647 Whitebait 687 Scalloped 615 Salmon 598 Grilled Cod 446 Lobster 5 38 Boiled 591 Turbot Mould Mayonnaisel Salmon Green 306 Sauce _- 0-- ill, — CI, ii In. Veal 727 Vol-au-Vent 1199 Beef Olives. 829 Chicken 1149 Fillets of 880 Pigeons 1252 Mutton 1029 Cutlets. of Chicken Cauliflower r478 Saute Beef, Faroed Cutlets French New Pota- r 590 Scalloped 1613 Green Peas, r556 Beans. r452 toes Tomatoes. Potato - 1562 Fried r 569 Potato 1 585 Croquets Potatoes Straws Roast Duck. mu Saddle of 1059 Roast 1242 Roast Leg 987 Roast 1271 Saddle of 988 Roast n48 Bigarade 226 Mutton Guinea of Lamb Turkey Lamb Poulau'de r80: Sauce Green Peas. I 556 Fowl Green Peas. r557 Poult French 145! Salad 2 389 Salad 2397 New Pota- I590 Salad 2387 Tossed 584 Salad 242: Beans, toes Potatoes Potato r586 Pufis Apricot 1681 Strawberries 1999 ’Garabaldi 2040 Gooseberry 1709 Jubilee 2000 Vanilla 2062 Strawberry 2056 Bouchées in Jelly Cream Tart Pudding Cream or or or or or or or Vanilla 2216 Napolitaine 2246 Codes 2190 Strawberry 2211 Pineapple 2180 Raspberry 2210 Royal 1903 Cream Ice Ice Cream Ice Cream Ice Cream Cream Ice Pudding Cheese 2744 Stufled 2536 Caviar on 2724 Cheese 2734 Herring 276: Russian 2749 Smoked 1322 Souffle Mush- Toast Pastry Roes on Croutes Haddock Toast Soufilés I'OOIIIS No. 2746 30 1950 1916 642 1584 713 1350 1452 SUGGESTIONS FOR MENUS FOR A WEEK’S DINNERS.—AUTUMN. Sunday. No. Monday. No. Tuesday. No. Wednesday. No. Thursday. No. Friday. No. Saturday. Clear Mulli- 38 Lobster 144 Clear Soup 52 0:: Tail 78 Clear Soup 54 Haricot 121 Clear Soup gatawny Soup Soup Bean Soup Soup Boiled 680 Whiting 568 Fillets of 655 Scalloped 615 Fillets of 589 Fried Cod. 443 Baked Sole Tin'bot Souflié Sole Brill Whiting Tartare Oyster 310 Sauce Sauce Fricandeau 733 Stewed 1249 Fillets of 875 Salmi of 1311 Mutton 1039 Chicken 1228 Calf's Head of Veal, Pigeons. Beef. Pheasant, Cutlets, and Rice French 1451 Risole 1582 Vegetable 1630 Stuffed 1505 Jerusalem 1439 Beans, Potatoes Marrow, Cucumber Artichokes Fried 1587 Potato 1585 Fried Potatoes Straws Potatoes Roast 1301 Saddle of 1059 Roast 1304 Roast Beef, 862 Roast 1189 Loin of Roast Hare Pheasant Mutton, Partridge Brussels 1461 Chicken Mutton, French Salad 2387 Cauliflower, 1478 Salad 2397 Sprouts, Salad 2421 Baked ‘ 1617 Beans, Boiled 1565 Parisian 1579 Tomatoes, Fried Potatoes Potatoes Mashed 1575 Potatoes Potato Apple 1755 Vanilla 1943 College 1817 Lemon 1869 Apple 1952 Viennoise 1924 Jam Omelet Charlottes Souffle Pu ding Pudding Fritters Pudding or or or or or or or Swiss Rice Cream 2051 Fruit in 2001 Almond 2021 Bananas in 1999 Pineapple 2033 Meringues 2136 Pudding Jelly Cream Jelly Charlotte Devilled 2752 Anchovy 2707 Cheese 2744 Stuffed 1536 Caviar on 2724 Devilled 2754 Cheese Chickens’ Fritters Soufilé Mush- Toast Shrimps Straws livers roonui SUGGESTIONS FOR MENUS FOR A WEEK’S DINNERS.-—WINTER. 1 Sunday. No. Monday. No. Tu slay. No. deesday. i No. Thursday. No. Friday. No. Saturday. No. Clear Soup 43 Mock Turtle 37 Clear Mul- 38 Cream of 80 Clear Soup 45 Cauliflower 108 Clear Soup 51 Soup ligatawny Chicken Soup Soup Baked Fil- 679 Baked Sole 658 Baked Fil- 654 Baked Fil- 653 Stewed 643 Fried 646 Boiled Brill 422 lets of lets of lets of Sole Fillets 0t Lobster 199 Turbot Whiting Cod Whiting Sauce Salmi of 1311 Fillets of 874 Mutton 1030 Stewed 1149 Fillets of 899 Escallopes 1160 Braised 105: Pheasant Beef. Cutlets. Chicken. Beef. of Chicken Neck of French 1451 Brussels 1461 Vegetable r630 Mutton Beans. Sprouts. Marrow. French 1452 Fried 1569 Potato 1562 Potato 1585 Beans Potatoes Croquets Straws Fried Pota- 1584 toes Saddle of 1059 Roast 1189 Roast 1341 Roast Fil- 862 Roast 1310 Loin of 1058 Roast 1274 Mutton, Chicken, Woodcock let of Beef Pheasant, Mutton Turkey, Tomatoes 1615 Salad 2369 Salad 2411 Baked 1477 Salad 2435 Artichokes 14 3 Salad 2437 andSpinach Cauliflower. Mashed 1 5 , 5 ried 1584 Baked Potatoes Potatoes Potatoes 1 561 — - an. nn— — 6.- _ Apple 1676 Italian 1863 Plum 1889 Semolina 1941 Mince Pics 1716 Caramel 2031 Baba with 1774 Amber Pudding Pudding Souffle Pudding Rum , or or H or or or or Oranges in 2002 Savarin 1906 Meringues 2136 Apricot 2022 Fruit in 2001 St. Cloud 2158 Russian 2032 Jelly with Cream Jelly Pudding Charlotte Pineapple Stuffed 2777 Cheese 2735 Herring 2761 * Anchovy 2713 Parmesan 2731 Anchovy 2712 Stuffed 1536 Olives Fritters Ross on Eggs 3 Cream 1 Eclairs Mush- rooms MENU MAKING AND SPECIMEN MENUS I735 DINNERS FOR EIGHT PERSONS—JANUARY. Rmpe Mum,“ A vaage Fuucn. 1 _n Enctrsu. m £— 80 ‘- III— Consommé Dubom'g. 32 3 pints 2 2 9 Dubom-g Soup, Rename a l'Maltre 'Hbtel- 551 10 o 4 0 Red Mullet, Maitre d'Hotel style. Cote-lettes de Homard. 333 10 0 a 9 Lobster Cutlets. Filets de Boeuf aux Tomates. 88 3 3 lbs. 0 4 6 Fillet of Beef with Tomatoes Faisan rdti. 1310 2 0 12 0 Roast Pheasant. Salads. 2 60 1 dish 0 1 6 Salad. Pouding an Chocolat. 1309 1 quan. 0 I: 9 Chocolate Pudding. Charlotte St. Jose. 2033 1 ,, 0 4 0 Pineapple Charlotte. Oeufs Fareis aux Crewtte. 2756 3 eggs 0 a 9 Fareed Eggs. Pomme Croquettes. 1662 - o o 9 v tab] Potato Croquette. Légumes{T0pinambour i is 1439 lbs. 0 1 o '7'" - . ”{ Jerusalem Arti- Créme 3 mm 30m" chokes. I I7 9 Potage aux Queues de Boeuf. 78 3 pints 0 3 6' thail Soup. Filets de Sole 1 la Colbert. 645 s 891" 0 a 9 Fillets of Sole. Poulet 1 la Milanaise. 1202 2 birds p o Braised Chicken. C2116 de Mouton, 1054 4 lbs. 0 3 8 Neck of Mutton. Perdeaux rotis. 1304 4 birds 0 10 0 Roast Partridges. Salade. 2307 1 dish 0 1 0 Salad. Babe an Rhum. 1774 9 babas o 1 3 Babas with Rum. Chartreuse 1 l'Orange. 2002 1 large 0 2 9 Oranges in Jelly. Creme au Parmesan. 2731 8 o 1 0 Cheese Creams. Pomme. on Puree, 1575 1 dish 0 0 6 Vegetables Mashed PotatO. um”{cmnneur au Gratin. 1417 2 dishes 0 1 0 with joint Baked Cauliflower. 1 16 5 Consommé Julienne. r 35 3 pints 0 3 6 ulienne Soup. Filets de Merlan i In N ormande. 647 10 fillets 0 g 6 ’hiting with Normande Sauce. Noisettee de Mouton 01 Lamb. 085 10 noisettes o 6 Fillets of Mutton 01 Lambt Poulet mid. 1189 2 birds 0 7 0 Roast Chickens. Salade. 2421 1 dish 0 1 3 Salad. Chou de Mer nu jus. 1603 1 dish 0 2 6 Braised Seakale. Soufié i la Vanille. 1943 2 soufllés o 2 0 Vanilla Souillé. Bavaroise cu Chocolate. 2037 1 large 0 1 6 Chocolate Mould. Croustades cu Fromage. 2733 10 o o 10 Cheese Croustades. l Pommes pailles. 1585 1 dish 0 0 9 v table. Potato Straws L6 es Tomatee aux 161 rotomatoes 0 2 o 9” Tomato” and 1 11 4 Creme i la Palestine. 101 pints 0 2 Artichoke 50“ - Eperlaus Frits Sauce Tartare. 635 1 smelts o 3 Fried Smel“. 3"" Saum- Poulet Saute h in Marengo. 1149 2 birds 0 10 St”!!! Chwkcn- Selle de Mouton rotie. 10-50 1 saddle o 10 Roast Saddle of Mutton. Artichauts a la Vinaigrette. 23s9 1 dish 0 3 Artichokes with Vinaigrette Sauce Beignets d’Abricots. 1933 1 dish 0 1 Apricot Fritters. _ Pouding Cabinet Froid. 2019 1 large 0 3 C016 Cablth Pudding. Aigrettes nu Parmesan 2727 1 dish 0 1 Chem! Ball!- Pommes Sautees. 1184 1 dish 0 0 Fried Potatoes. u‘““‘°'{ Choufleur 1 1. Crémfi. ms 3 o 1 :ftiftfm? Cauliflower with I J White Sauce. 1736 HOUSEHOLD MANAGEMENT DINNERS FOR EIGHT PERSONS.——FEBRUARY. Rea'pc - Averag No. QWMY' Cost. Parson. Enema. {1 s. d. — Consmnmfi Sollerino 54 3 Pints 0 3 0 Clear Sou . Cabillaud Sauce aux Huitres. 428, 310 3 lbs. 0 4 6 Cod and yster Sauce. Poulet a l’ltalienne. 1204 2 birds 0 7 6 Chicken with Italian Sauce. Selle d'Agneau. 988 1 saddle o 7 0 Roast Saddle of Mutton. Becasse rdtre. 1341 2 brace 0 8 o Woodcock. 2371 1 dish 0 2 6 Pending Cabinet. 1795 1 large 0 1 3 Cabinet Pudding Gelée Panachée. 2007 1 lar e o 2 0 Marbled Jellv. Champignons Farcis. 15 36 9 0 1 3 Stuffed M { Pommes Vermicelle. 1589 1 dish 0 0 6 Vegetables }Vermicelll Potatoes. um“ Han'cots Verts an 1452 1 dish 0 2 6 with joint French Beans. beurre 2 00 o Creme de Céleri 109 3 pints o 4 o Celery Soup. Sole s l'Epicurienne. 643 2 soles o s 6 Stewed Sole. Ris d'Agneau en croustade. 377 1} lbs. 0 6 Lambs’ sweetbreads in Cases. mm a. Boeut piquée. a. 5 1b.. 0 g 6 Larded Finer“ Beet. Ptarmigan reti. 1316 3 birds 0 6 6 Roast Ptanm an. Salads. 2386 1 dish. 0 a 0 Salad. Pouding aux Amandes. 1740 1 pudding 0 ‘ 6 Almond Pudding. Meringues a in Chantilly. 2136 |9 merings. o : Meringues with ream. Laitance sur cronies. 2761 4 recs 0 l g Hernng' Roes on Toast. Pornmes Sautées. l 1584 1 dish Vegetables Fried Potatoes. “gum”{ Laitues braisées. 1477 2 dishes 3 g g with joint Braised Lettuce. 1 18 6 Consomrné a la Royale. 41 3 ints 0 5 6 Clear Soup. Soumé aux Hultres. 568 1 arge 0 3 0 Oyster Soufié. Salml de Faisan. 1311 2 birds 0 11 0 Salmi 0t Pheasant. Selle de Mouton r6ti. 1059 11 lbs. 0 11 0 Roast Saddle of Mutton. Haricots Verts I la Francaise. 1452 1 dish 0 1 a French Beans. Charlotte de Pornmes. 1755 1 large 0 1 Apple Charlotte. Creme aux Pistaches. 2049 1 large 0 4 3 Pistachio Cream. Pailles an Parmesan. 2746 1 dish 0 o 9 Cheese Straws. um“ { Pomrnes Dauphine. 1562 1 dish 0 0 8 Vegetables Potato Croquettu. Choux de Bruxellee. ‘ 1461 o 1 0 with Joint Brussels Sprouts. 1 17 11‘ Bisque de Hornard. 144 3 pints llo 4 0 Lobster Soup. Filet de Sole 1 la Maitre d’hbtel. 655 2 soles I0 5 6 Baked Fillets of Sole. Coteletta de Volaille. 1159 10 cutlets 0 3 3 Chicken Cutlets. Boeut braise 1 la Bourgeoise. 859 4 lbs. 0 5 0 Braised Beet. Asperges Sauce Mousseline. 1444 100 heads 0 6 0 Asparagus. Mousseline Sauce. Pouding Viennoise. 1924 1 large 0 2 6 Vinoise Pudding. Charlotte Russe. 2032 1 large 0 2 a Russian Charlotte. Tomates Farcies. 1617 8 tomatoes 0 1 Stufied Tomatoes. u Pornmrss Parisienne. 1579 1 dish 0 0 9 Vegetables Fried Potatoes. gum“ { Artichauts 1439 3 lbs. 0 1 0 with joint. Artichokes. 1 11 9| 1 MENU MAKING AND SPECIMEN MENUS I737 DINNERS FOR EIGHT PERSONS—MARCH. Recs?» - Average No. Wu,“ Cost. Fulton. Euousn. ---- g s. d. -- Consommé Brunoise. 30 3 pints o 3 6 Brunoise Soup. Tut-bot bouilliscs.aux Crevettes. 680, 3:4 5 lbs. 0 7 o Boiled Turbot, Shrimp Sauce. Poulet en Casserole. r154 2 birds 0 7 o Stewed Chicken. Aloyau de Boeui. 863 8 lbs. 0 8 o Sirloin of Beet. Pluviers rdtis. rgra 4 birds 0 7 6 Roast Plovers. . Salade. :41: r dish 0 1 9| Salad. Poudmg Caramel. r800 to puddings o I: 4 Caramel Pudding. Gelée an Marasquin. 3008 t large 0 s b Maraschino Jelly. Champignons sur crodtons. 1 1537 1 lb. 0 s o Grilled Mushrooms on Toast. Pommes de terre frites r 69 a dishes 0 o o Fried Potatoes, um” { Choufleun a a Creme 1 15478 ' es e 1: Vegetables 1 Cauliflowen and ( White Sauce. 2 o Potage h is Bonne Femme. 66 3 pints o 3 o Good‘Wiie’s Soup. Petits Patés de Homard. 539 9 patties o s 6 Lobster Patties. Creme de Volaille. :1 $5 to creams o 3 6 Chicken Creams. Selle d’Agneau See. Mint-he. 988 r saddle o 7 o Saddle of Lamb, Mint Sauce. Gelinotte de bois rbti. 23:6 3 birds 0 6 q Roast Hazel Hen. Salade. ago? 1 dish. 0 r 0 Sa Pondlng de Marrons. 1807 1 large 0 r 6 Chestnut Pudding. Creme an Cafe. 2038 , a large 0 a 3 Coffee Cream. Aigrettes su Parmesan. 2727 r dish 0 r 3 Cheese Fritters. Pomme nouvelle Hari- r590 s lbs. 0 r 0 Vegetables New Potatoes, “gum” cots Verts. 154: 2 lbs. 0 a o with Joint French Beans. ! rt 5 Consommé Pate d'ltalie. 43 3 pints. o 3 3 Clear Soup. Caballaud en Coquilles. 615 ro scallops o a 3 Scalloped Cod. Wiener Schnitzel. 3709 r dish 0 o Austrian Veal Cutlets. Caneton rdti. ran 2 ducks 0 g 0 Roast Duckling. Salade. 3307 r dish 0 r 6 Salad. Beignets de Céleri a l'Indienne. 148 r dish 0 t 6 Curried Celery Fritters. Pouding a la Garcon. :77 r large n r o Bachelor’s Pudding. Pommes a la Chantilly. 2074 to glasses 0 a o A ple F 001 and Cream. Fondu au Parmesan. 2744 a o 8 9 eese Souflle. r “gum” { Pomme Duchesse 1578 :2 puffs o o to Vegetables Duchess Potatoes. Petits pois su beurre. r557 2 bottles 0 r 6 with entree Peas with butter. r 8 7 Potage I la Crécy su riz. :07 pints a 6 Carrot Soup with rice. Sole au gratin. 653 i soles o 5 0 Baked Sole. Queux de Boe . 9:: a tails 5 6 0: Tail. Poularde r6tie. n48, 1149 r large 7 6 Roast Pallet. a 435 r dish 3 0 Salad. Tomates Farcies- 1617 s tomatoes 1 6 Stufied Tomatoes. Betgnetsde Groseille. 1905 r dish 0 o 8 Red Currant Jelly Fritters. Pouding St. Cloud. ars8 1 large 0 s 6 Brosyn Bread Pudding Croustades de Sardines. 3788 r dish 0 r o Sardine Crodstades. Wm“ Pommes Duchess r579 r dish 0 o 9 vegetables Duchess Potatoes. Tomatoes grillees. r612 10 tomatos. o a 6 With entree Grilled Tomatoes. rtr5 m r738 HOUSEHOLD MANAGEMENT DINNERS FOR EIGHT PERSONS.-APRIL. Recipa - .4 00mg: No W' Cost. Fulton. £ ‘. ENGLISII- __ 3, -— Conaomme aux Millee Feuillea. 36 3 pints o 3 0 Clear Leaf Soup. FiletndeSoleelaCreme. 64a aaolee o 5 @Filletnof lemthCreamSauoe. Pigeons a la Dueheue. :25: 5 p' o to o Pigeons boned and Gigot d’Agneau braise. 989 t o 7 6 Braised Leg of Lam Poularde r6tie. 1148, rng r bird 0 7 6 Roast Pullet. Sa 2397 : dish 0 z o Pommes Meringuéee. r75 3 r pudding 0 r 6 Apple Amber. Creme a la Garibaldi. 0040 1 large 0 3 o Garibaldi Cream. Olive. larcla 3777 8 olive: o r 6 Faroed Olives. mum“ { Harieot Vert naturel. :45: 2 lbs. 0 a 0 Vegetables French Beam. Pommes Nouvelle. 1590 a ll». 0 r o with joint New Potatoes. 3 3 Potage i la Parmentier. :28 3 'nts o r 6' Potato Soup. Saumon bouilli See. Hollandaise. 59: 2 lbs. 0 8 o Boiled Salmon. Dutch Sauce. Creme de Volaille. 1:55 :0 cream: 0 3 6 Chicken Creams. Selle de Mouton rotie. 105 :0 lbs. 1 o 0 Roast Saddle of Mutton. CailleenCaueea. r31 5birds ore o ' inCases. Salado. 2387 I dist! o I 3 Salad. 50qu de Semoule. 194! 2 ml] 0 I 3 Semolina Soufil6. Creme d'Ananas. 2048 r large 0 3 3 Pineap le Cream. Crevettee au Karl. 2750 l8 ramakin: o r o Curried Shrimps um { Epinards an jus. 1607 r dish 0 i 0 Vegetables }Spinach. Pommes Sautees. r584 r dish 0 e 9 With joint Fried Potatoes. 2 r 3 Coneomme aux Profiterolas. 54 3 pint: o 3 0 Clear Soup _ Fileta de Merlans a l’l-lorly. 64b 3 whiting o r 6 Fried Fillet: of Whiting. Mignon: de Veau 8 la Tallyrand. 730 10 fillets o a o Fillets of Veal. Canetona rotis. ran a birds 0 0 Roast Ducklinp. Salado. 2394 r dish 0 a 0 Salad. Aspergea See. Mouseeline. 1444 1,000 heads 0 6 6 Asparagul Moiuaehne Sauce. Pouding an Citron. :80? r large 0 r 0 Lemon Pudding. Macedoine de Fruits en gelée. :00: r dlalge o 3 6 Fruit in Jelly. D'Artois au Parmesan. 3734 I ' o I 0 Cheese Pastry. um“! Artichauta i laCnéme. :478 a dishes 0 r 4 Vegetables Artichokes. ( Pommes Nouvelles $590 0 lbs. 0 r o with entree New Potatoes. r I: 7 Potage a la Creme d’Orge. 58 3 int: 0 a 6U Cream of Bar Soup. Truite au Vin Rouage. 677 3 grge o 5 o Stewed Trout'f’ Tournedos i la Pompadour. 876 ro fillets o 5 o Fillet: of Beef. Poulet rOti. rqu a birds 0 7 0 Roast Chicken. Salado. 2400 r dish 0 r 3 Salad. Choufleur au tin. 1477 : dltlhfl o t 6 Baked Cauliflower. Pouding a la liege. 18:7 ropuddingw o r 0 College Puddm Tartletts Groseilles a la Chantilly. r087 to tartlem o r 8 an Cream Tartleta. Eclaira d'Anchois. 27:: to claim 0 r 3 Anchovy 011:. mum“ ; Cardona au us r469, :48: a dishes 0 2 6 Vegetables Stewed Cal-doom. Pommes Frites. 1570 2 dimes o o 9 with entrée Fried Potatoes 1 9 5‘ MENU MAKING AND SPECIMEN MENUS I730 DINNERS FOR EIGHT PERSONS.-—-MAY. Recipl - Average No. Qm'ty' ‘ Cost. Pazivca. g d Eucusa. 8' I _ Consomme Jardiniere. 34 3 pints o 3 0 Clear Sou . Mousseline de Saumon. 612 ro moulds o a 6 Salmon oulds. Canard aux Olives. 121 2 birds 0 o Stewed Ducks with Olives Gigot d’ Agneau See. Menthe. 98 1 leg 0 6 6 Roast Leg of Lamb, Mint Sauce. Gelinotte r6tie. 13m 3 bir s o 6 0 Roast Hazel Hen. Salade. 2187 x dish 0 r 3 Salad. Pouding Saxonne. 1908 1 large 0 2 o Saxon Pudding. Macedoine de Fruits an Kirsch. 2001 r ,, o 3 6 Compote of Fruit. on or Glace a la Cn‘me de Vamll' e. 22 :6 r ,, o 2 6 Vanilla Cream Ice. Croutes a la Russe. 2749 to croutes b s 3 Russian' Croutes. Legumes{ Petits pois kancaise. 1557 s} peeks u r 9 Vegetables Pens. PommesNouvelle. s590 3 lbs. in s ol with joint New Potatoes. 2 r q Creme St. Germain. :20 p 3 pants 0 3 Green Pea Soup. Turbot grille au beurre d'Anehoi-s. 512, 2454 4 lbs. 0 5 Grilled Turbot Anchovy Butter. CAtelettes de Mouton a la Retorme. 1032 so cutlets o 6 Mutton Cutlets. Poulet braise. 1202 l 2 birds p 7 Braised Chickens. Cailles r6ties an Cresson. r317 8 ,, p u Roast Quails with Watercress. Salade. 2369 r dish 0 1 Salad. Plan de Groseille Meringuie .1700 2 flaue o 2 Gooseberry Tart. Geiée Dorée. 1992 i smould o 2 Golden Jellya on as Glace au Moka 2190 s mould o 2 Codes Cream ice. Souffle an Parmesan. 2744 s souflie p 1 Cheese Soufllet Choufleurs a la Crime 1478 2 dishes 0 s 4 Vegetables Cauhflowers.‘ “gum 'Pommos Dauphine. 1562 2 ,, o o 9 with joint Potato Croquettes. 2 4 sol Consommé aux Vermicelle. 57 L 3 pints o 3 o Vermicelli Soup. - Petite Soles aux Chamailgnons. 657 2 soles o 5 o Soles with Mushrooms. Mignon de Boent a la lanaise. 897 “ rotillets o 5 o Fillets of Beef. Poulet 1'66. 1qu 2 birds 0 7 6 Roast Chickens. Salade. _ 242: t dish 0 r 3 Salad. Asperm, Sauce Vinaigrette. 1444 :00 heads 0 6 o Asparagus, Vinaigrette Sauce. Tartlcttes de Cerises. 1688 to tartkts o I 3 Cherry Tartlets. Creme a la Velouté. 2063 1 large 0 2 0 Velvet Cream. 0!! ’ Ot‘ Glace a l'eau d'Ananas. 2228 r m o s Pineapple Water Ice. Aigrettes aux Anchois. 2707 ' I ' 0' s Anchovy Fritters. I E a Haricots Verts._ X451 2 lbs. 0 s o Veget bles French Beans. Pommes FM» 1569 l 1M“ e o 9 with entree Fried Potatoes. r 15 6 Potage a l’Americaine. 90 3 Plnfl a 0 Tomato Soup. Blanchaille au Citron 687 s 118.11 0 3 o Whitebait. with Lemon. Fricandeau de Veau. 733 31 .. n 5 o Braised Fillet of Veal. roti. szn abirds o 7 0 Roast Ducks. Salads. 2387 s dish 0 s 3 Salad. Artichauts an. beurre. 1436 8 artichoks o 3 o Artichokes with Buttes. Beignets d’Ananas. m I dish 0 r 0 Pineapple Fritters. Gelée an Marasquim s mould o s 9 Marasqmno Jelly. on or Glace a la Créme de Bananes. 2023 s mould o a 9 'Banana Cream Ice. Croustades au Parmesan. 2733 rocroutads o 1‘ '0 Cheese Croustades. 0 I W ll{Petits pois au beurre. ‘ 1557 2 dishes 0 r Vegetables Peas. Pommes Parisienne 2579 a dishes 0 o 9 with entree Fried Potato Balls. ' Size of new potatoes, almond-shaped, with tapering points. 1740 HOUSEHOLD MANAGEMENT Ret't'Pe - Average No. Wu)” Cost. Farms. 4 g L ‘ ENGLISH. —— s. . --- Consmmné aux Pointes d'Asperges '4: 1488 3 pints o 4 6 Clear Soup. Saumon en papillotes ' 597 2 lbs 0 3 6 Salmon in Cases. Escalopes de Volaille 1100 10 escalops o g o Escalops of Chicken. grrrier d’Agneau, See. Menthe.; 988 o 0 Quarter of Lamb, Mint Sauce. tade rotie. :24: 2 birds. 0 8 0 Roast Guinea Fowl. 2397 r dish 0 1 Salad. Savarin an Kirsch. 1903 1 large 0 r 6 Savarin with Kirsh. Tartlettes de Cerises a la Chantilly 1688 to tartlets o x 8 Cherry and Cream Tartlets. on or Glace aux Amandes Brulées. 2179 t lar e o a 6 Burnt Almond or Cream Ice. D’Artois aux Anchois. 2709 1 d1 0 r o Anchovy D’Artms. ugqu Flageoleu au beurre 1557 a dishes 0 r 3 Vegetables Flageolets. Pomrnes Nouvelle. 1590 s dishes 6 o 9 with joint New Potatoes. 1 t8 8 Potage a la Chantilly. tr: 3 pints a 6 Chantilly Soup. Blanchailles au Citron. 687 I uart 3 o Whitebait. Ris d’ Agneau a la Bourgeoiset 976 zilbs. o 4 6 Lambs’ Sweetbreads. Selle de Mouton rdti. 1059 :0 lbs. to o Saddle of Mutton. Ptarmigan mu. :3 r6 3 birds 6 0 Roast Ptarmigan. Salade. 2409 r dish 3 o alad. Pending Cobour . 1813 ‘topuddings o t 3 Cobourg Pudding; Meringues a la éeme. 2136 to merges. o a o Mermgues with eam. ou or Glace a la Creme de Caramel. 2180 s mould o s Caramel Cream Ice. Croustades de Caviar 2724 to crustds. o 3 6 Caviare Croustades. um Haricots Verts. 145: a dishes 0 2 Vegetables French Beans. Pommes sautees. 1584 s dishes 0 o 9 with joint Fried Potatoes. J a o Consommé a la Pnrtu aise. 43 3 pints o 3 6 Clear Soup. Turbot, Sauce Hollan . 680, 304 lbs. 0 3 Turbot, Dutch Sauce. Olives de Veau a la Francaise. 729 ro olives o a Veal Olives. Cmetons r6tis. rat 1 2 birds 0 Roast Ducklings. Salade. 3397 r dish 0 1 Salad. Haricots Verts a la Francaise. 145: a dishes 0 a French Beans. Pouding a la Italienne. h 1864 1 large 0 s 8 Italian Pudding. Compote de Fruits au Kirsch. 2099 r dish 0 a Compote of Fruit. on or Glace Tutty Frutty. 22:5 1 mould o a Mixed Fruit Ice. Meringues au Parmesan. 2737 to merges. o o 1 Cheese Meringues. Legumes {Maoédoine I la creme 1478’ a dishes 0 r 1 Vegetables Mixed Vegetables. Pommes Croquettes. :56: : dishes 0 o 9 with entree Potato Croquettes. t t: 7' Creme d'Oseille. r3: 3 pints o 4 o- Sorrel Soup. 'Aiguilles de Sole, SceTartare. 651,2r3 a soles o a 6 Fried Filletsoi So TartareSce. Poulet au riz. 1228 2 birds 0 o Stewed Chicken an Rice. Longe de Mouton rotie. 1058 4 lbs. 0 3 8 Roast Loin of Mutton. Asperges,Sce. Vanaigrette. r446 :00 heads 0 6 o Asparagus, Vinaigrette Sauce. Souffle de Vanille. 1043 I large 0 r 6 Vanilla Soufilé. Macedoine de truits en gelée. son: 1 large 0 3 6 Mixed Fruit in Jelly. ou Glace de creme d'Ansnas. 2207 1: large ‘0 a 3 Pineapple Cream Ice. Lailance sur Canape. 'a7br to crotltes lo a 3 Herrings’ Roes on Toast. Petits pois. 1556 I} peeks o s 0 Vegetables Peas. Légum“{ Pornmes Nouvelle. 1590 3 lbs. 0 I a with joint New Potatoes. ' r :5 8L —“ I ' The soles must be divided into long narrow fillets, 3 in. by r in. egged and bread-crumbed and fried in hot tat. MENU MAKING AND SPECIMEN MENUS I741 DINNERS FOR EIGHT PERSONS.—JULY. Recaps - Awags Frauen. No- My' lzcost-‘l Exousn. sun—u 8. s _ Consommé aux Quenelles Frites. 44 3 pints 0 4 0 Clear Soup with Quenelles. Filets de Merlans a la Creme 643 ro fillets 0 2 6 Fillets of Whiting, Cream Sauce. Compote de Pigeons r249 5 gigeons o 8 6 Stewed Pigeons. Quartier d'Agneau r'dti 988 lbs. 0 8 0 Roast Quarter of Lamb. Concombre a la Poulette. r503 2 cucumbs. o x 9 Cucumber with Poulette Sauce. Pouding Cabinet. r795 1 large 0 I 6 Cabinet Pudding. Bavarois de Fraisee. 2056 1 large 0 3 0 Strawberry Cream. on or Pouding Nesselrode. 2247 r large 0 3 6 Nesselrode Pudding. Bouchees de Caviar. 2726 r0 patties o 3 3 Caviare Patties. Petits pois. r555 r} peeks o s 6 V tables Peas. Legumes P Naturel. r565 I dish lo 0 6 will: joint Potatoes. Ir :8 0] P0 alaCremederiz. 84 3pints o 2 oCrearnotRiceSoup. Sole rite Sauce Anchois. 650 2 soles 0 5 o Fried Sole, Anchovy Sauce. Poulet a la Stanley. 1228 2 birds 0 8 o Stewed Chicken and Rice. Longe de Mouton rdti. 1058 4 lbs. 0 3 8 Roast Loin of Mutton. Raviolis a l'ltalienne. 3978 ro ravioles o r 0 Italian Ravioles. seume de Praises. :94: r large 0 s 3 Straw Soufllé. Charlotte Russo 2032 1 large 0 2 9 Russian C lotte. ou or Pouding a la Reine. 224: r large Ll 4 6 gueen Pudding. Anchois en iritot. 27:3 r0 anchvs. o r 3 ried Anchovres. Choufleur a la Creme. r478 2 dishes 0 r 4 V tables Cauliflower; “gum” Pommes Croquettes. r562 2 dishes 0 o 9 “93 joint Potato Croquettes. r r2 6' Consomme a l’Indienne. 38 3 pints o 2 0 Clear Soup. Coquilles de Turbot. 5r0 r0 coquilleso 3 6 Scalloped Turbot. Poulet Saute a la Marengo. rug 2 bi 0 to o Stewed Chicken. Selle d' eau rdtie. 988 8 lbs. 0 8 0 Roast Saddle of Lamb. Oeuis de luviers en Aspic. 3067 :0 can! 0 4 6 Plovers’ Eggs in Aspic. d F Salade. :41: r fish 0 r 9 S 'ISalad. Flaneraises enngué.‘ 1702 r n oaotrawberry art. Gelee Panachée. 2007 r mould 0 r 9 Marbled Jelly. 01! G Glace Creme a la Vanille. 2216 r mould o 2 6 Vanilla Ice Cream. Croutes a la Yarmouth. 272: ro croutes 0 0 r0 Bloater Toast. 'Harioots Verts an 145: 2 lbs. 0 t 0 Vegetables Beans with Butta'. { beurre. with joint Fried Potatoes. Pommes Sautées. r584 2dishes o 0 9 r :8 7 Potage i la Marie Stuart. 80 3 pints o 6 0 Marie Stuart Soup. Blanchailles au Citron. 687 1 quart o 3 o Whitebait. Ris de Veau a l'ltalienne. 772 r pair 0 7 6 Calves' Sweetbread. Cdtelettes de Mouton grillées_ 1028 r0 cutlets o 6 6 Mutton Cutlets. Poularde r6tie. rr48 rr89 r bird 0 7 0 Roast P . Salade. 2369 r dish 0 r 6 Salad. Savarin aux Fruits. 1005 r large 0 r 6 Savarin with Fruit. Creme a la Vanille. aoGr r mould o 2 o Vanilla Cream. on or Glace Napolitaine. 2246 r block 0 2 6 Napolitan Ice. ' ttes aux Anchoist 27:6 :0 rise. 0 r 0 Anchovy Rissolettes. mum“ Courge a la Creme. r630 2 marrows 0 r 0 Vegetables Vegetable Marrow. Pommes pailles. r585 2dishes o 0 9 with Cutlets Potato Straws. 3 3 1742 HOUSEHOLD MANAGEMENT DIN N ERS FOR EIGHT PERSONSrr—PAUGUST. Recipe - Average My- .. | Farucu. 1511011511. * i g ‘0 d. F Consomme Bouquetiere. 34 3 ' ts o 3 0 Clear Soufllé de Merlan. 568 1 rge o 2 3 Whiting ufié. Ballotines de Volaille. 1160 16 ballotins O 5 0 Chicken Ballotines. Ouartier d' Agneau Mti. 988 8 lbs. 9 8 0 Quarter 01 Lamb. Coq de Bruyere. 1294 2 brace o 9 6 Roast Grouse. Salado. 2421 1 dish 0 1 3 Sa Plan de Framboises Meringués. 1702 1 flan o 1 6 Raspbu'ry Tart. Creme au Caié. $038 1 mould o s 19 Coflee Cream. on or Glace Vanille. 2216 1 mould o 2 6 Vanilla Cream Ice. (Eufs tarcis aux Crevettee. 2756 5 eggs 0 2 0 Eggs Stufled with Shrun' ps. ugum“ Haricots Verts. 1451 2 lbs. 0 o 6 Vegetables French Beans. 'Pommes Dauphine. 1562 2 dishes 0 o 9 with joint Potato Croquettes. i 1 18 1 Potage 1 la Conde. 121 3 pints e 2 0 Cream Haricot Bean Soup. Sole au gratin. 653 l 2 soles o 5 0 Baked Sole. Supreme de Volaille. 1203 2 birds 6 8 9 Chicken Creams. COtelettes d'Agneeu au Concombre 965 ro cutlets o 7 0 Lamb Cutlets with Cucumber. Canards Sauvage rotist 1339 2 birds 0 6 6 Wild Ducks. Salade. 2197 1 dish 0 1 o Poires au Riz a la Marquise. 1887 r dish 0 1 6 Pears and Rice. Pouding Jubilee. 2000 1 mould 0 s 9 Jubilee Pudding. on or Glace Napolitaine. 2246 1 block 0 2 6 N apolitan Ice. Olives F arcies. 2777 10 oiva o 1 9 Stufled Olives. Petits pois Francaise. 1358 1 dish 0 1 6 Vegetables Peas. Legumes Souflle de Pomme de 1586 to sonfilés o 0 10 with Cutlets Potato Soufllés. terre. 2 o 4 gConsommé au Ta loca. 53 3 pints o 3 o Tapioca Soup. arbue, Sauce de omard. 680, 199 4 lbs. 0 a 6 Bull, Lobster Sauce. Pigeons en Compote. 1249 5 birds 0 6 Stewed Pigeons. Selle de Mouton rotie. 1059 1 lb. 0 11 0 Roast Saddle 0t Mutton. Choufleur au gratin. 1477 2 dishes. 0 1 4 Baked Cauliflower. Croquettes de Fruits. 4 1958 10 croquntt o 1 10 Fruit Croquettes. Creme au Chocolate, 2036 1 mould o 3 0 Chocolate Cream. ou . or Glace aux Framboises. 2210 1 mould o 2 o Rasp Water Ice. Croutes a la Russe. 2749 10 crodtes o 1 3 Russian tes. Us,qu {Tomato aux Epinards 1615 'rotomatoesa 2 0 Vegetables Tomatom and Pommes naturel. 1565 1 dish 0 o 6 with joint Spinach. Potatoes. 1 17 11 Crume de Concmnbre l l'lndlenne. 117 3 pints '0 3 Cucumber Cream, Indian Style. 1Rouget a l’ltalienne. 554 9 mullets o 4 3 Red Mullet Italian Sauce. Noisettes d'Agneau} l’Union. 985 10 noisettes o 7 Noisettes oI Lamb. Poulet rOti. 1189 2 birds 0 7 Roast Chickens. Salade. 2421 i 1 dish 0 1 3 a Concombre Farcis. 1 05 2 cucumber 0 2 6 Stalled Cucumber. Pouding Ecossaiee. 1 72 1 large 0 1 6 Marmalade Puddin . Macedoine de Fruits au Kirsch. 2001 1 mould o 3 6 Mixed Fruit with ' or or Glace i la Creme de Banane. 2023 1 mould o 2 3 Banana Cream Ice, Pailles su Parmesan. 2746 1 dish 0 n 9 Cheese Straws. “gum” { Flageolets I la Crdme. 1514 1} pints o 1 6 Vegetables Green Harieot Beans ornmes Sautées. 1584 2 dishes 0 o 9 withCutlets Fried Potatoes. * i I Is a i ' Size of new potatoes, slmond-shaped,with tapering points. Substitute French tapioca for the semolina. Substitute Italian Sauce, No. 252, for Tartar Sauce. Substitute green haricots for white beans. or use those in bottles or tine. MENU MAKING AND SPECIMEN MENUS I7 43 DINNERS FOR EIGHT PERSONS.--SEPTEMBER. Recipe - Average M. 9“”“Y- Cost. Fulton. Eucusn. -—_ £ L ‘_ no. 'Gonsomme Marie Louise. 42 3 pints o 3 0 Clear Soup. Sole au Champ“ ons. 657 soles o 5 6 Solewith mushrooms. Tournedos a lalfinossini. 880 to fillets o 7 6 Fillets of Beef. Dindonneau r66. :27: r bird 0 7 6 Roast Turkey Poult. Salado. 8397 s bird 0 s 0 Salad. Courge a la Poulette. 1630, 207 2 marrows 0 t 6 Vegetable Marrow,P0ulettn Sauce. Tartlettes d'Abricots. 1682, I688 t0 tartlets o I 8 Apricot Tartlets. Meringues a la Crime. 2136 to merngs» s 0 Meringues with Cream. Huitres {rites a la Diable. 2778 to oysters o s 3 Devillod Oystus. l W Choufleur a la Creme. r478 2 dishes 0 r g V tables Cauliflower. Pommes Pailles. 1585 2 dishes 0 o wi entree Potato Straws. l Potage aux Epinards. I32 3 pints ‘0 s o Spinach Soup. Coqmnes de Barbue. 510 to cqlles. 0 a 6 Scalloped Brill. Salmi de Coq de Bruyére. 1340 3 birds 0 6 Salmi 0t Grouse. Longe de Mouton roti. 1050 6 lbs. 0 5 6 Roast Loin of Mutton. Tomates Farcies aux Champignons 1618 to tomats. 0 2 6 Stufied Tomatoes. Beignets de Banane. 1954 t dish 0 I 3 Banana Fritters. Pommes a la Chantilly. 2074 to cups 0 r 6 Apple Fool with Cream. Anchors aux Deals. 27: 3 3 eggs 0 s 3 Anchovy Eggs. Legumes Haricots Verts. r45! 2 lbs. 0 0 6 Vegetables Kidney Beans. Pommes Vermicelle. 1589 t dish 0 0 6 with joint Vermicelli Potatoes. 1 7 0 Consome Brunoise an Tapioca. 29 3 pints 0 3 0‘ Clear Sou . Truite an Vin Rouge. 677 3 trout 0 4 6 Trout wi red wine. Ris d’Agneau en Caisse. 975 to cases 0 7 o Lambs' Sweetbreads. Filets do Boeui fines inches. 885 4 lbs. 0 6 d Fillets of Beef. Perdreaux rotis. 1304 2 brace 0 9 0 Roast Partridges. Salado. 2307 r dish 0 r 0 Pouding Rovale. 1003 s mould o 2 6 Royal Pudding. Macednine de Fruits at Gelée. 200: r mould o 3 6 Mixed Fruit in jelly. Gnocchi au gratin. 2975 I dish 0 o 8 Baked Gnocchi. mum“ { Toptnamhours a la 1443 3 lbs. 0 r 3 Vegetables Artichokes creme Pommes Sautées. 1584 2 dishes 0 0 9 with joint Fried Potatoes. Potage an Chicoree. 63 Endive Soup. Filets de Turbot au gratin. 683 Baked Fillets of Turbot. Poulet a la Milanaise. not Chicken and Macaroni. Selle d'Agneau, Sce. Menthe. 988 a of Lamb, Mint Sauce. Becasse rotie. 134: Roast Woodcock. Salado. '2397 d. Flan do Pommes Meringuees. 1700 Plan of Apples. Riz a I'Imperatrlce. 205! Rice Cream. Champignons grilles. 1530 to Grilled Mushrooms ( Petits pols an beurre 1559 Vegetables Peas, Potatoes with Legumes {tile terre Maitre. 1583 with joint Maitre d’HOtel Sauce. celery. ' T0 theclearsoup addagarnish olequalpartsol finely shredded chicken. white of egg, and I744 HOUSEHOLD MANAGEMENT DINNERS FOR EIGHT PERSONS.—OCTOBER. Retire - Averag N0. omnmy' Cost. Fanucn. Enottslt. _—_ a ' £ ‘0 ‘0 __ Consomme julienne. 35 3 Pint! 0 3 o ulienne Soup. Turbot, Sauce Crevette. 680, 3:4 4 lbs. 0 5 6 urbot, Shrimp Sauce. Filet de Boeuf Piqués. 881 10 fillets o 5 6 Fillets of Beef. Poulet braise a l’écarlnte. :273 2 birds 0 10 6 Braised Chicken and Tongue. Faisan r6ti. 1305 a g, 0 6 0 Roast Pheasants. Salade. a307 1 dish 0 1 0 Salad. Pouding a la Ducheese. 1838 1 mould o a o Duchess Pudding. Creme aux Amandes. 0021 1 ,, 0 2 3 Almond Cream. Champignons tarcis. 1536 10 mushs. 0 1 3 Stufled Mushrooms. um“ Courge a la Crane. 1630 s marrows o 1 0 Vegetables Vegetable Marrow. Pommes Naturel. 1505 1 dish 0 o 6 with Chicken Boiled Potatoes. 1 18 6] Potage a la Chasseur. 7 3 pints 0 3 Game Soup. Filets de Soles a l’Orly. 64 L a soles 0 4 Fried Fillets of Sole. Ris de Veau. 766 1 air 0 7 Calves' Sweetbread. ambon braise. 1137.859 9 bs. 0 9 Braised Ham. erdreaux blancs r6tis , 1316 3 birds 0 5 Roast Ptarmigan Salade. 2187 1 dish 0 1 3 Salad. Pouding Caramel au riz. 1801 10 dariols o 1 0 Rice Caramel Pudding. Chartreuse de Bananes. 1999 1 mould 0 a 3 Jelly with Bananas. Creme au Fromage Froid. 2731 10 cases t0 1 0 Cheese Creams, Cold. W{%?.°233‘§‘.l3.§£5“52 "7“ "““°‘ ° ‘ ‘ Vaclav!“ Cau'ifiwm m. 1588 a n o 6 with jornt Mashed Potato. 1 16 4 L ' Consome Perles du Nizam. 52 3 pints o 3 Clear Soup. Eperlaus Frits, Sce. Tartare 635, 213 18 smelts 0 3 Fried Smelts, Tartare Sauce. Carre de Mouton bruise. 1050 a necks o 7 Braised Neck oi Mutton. Dmdonneau roti. 1271 1 bird 0 8 Roast Turkey Poult. Sa 2186 r dish 0 2 Salad. Tomatoes farcies. 16:7 10 tomts. 0 s Stufled Tomatoes. Beignets aux Amandes. 1951 1 dish 0 0 9 Almond Fritters. Pouding Cabinet. 2097 1 mould o s 3 Cabinet Pudding. Croiltes a la Russe. 2749 10 croutes 0 1 Russian Croutes. “gum” Hancot Verts. 1451 2 lbs. 0 Vegetables Scarlet Runners. Potnmes Parisiennes. 1579 a dishes 0 9 with joint Fried Potatoes. Cotage a la Reine. 80 3 pints o 6 Pilots de Merlan a la Italienne. 577 10 fillets 0 4 0 White Soup. Fotelettes de Veau a la Francaise. 783 10 cutlets 0 2 0 Fillets of Whiting, Italian Sauce. Lievre tarcie and rotic. 1350 1 hare 0 6 Veal Cutlets. Salade. 2386 1 dish 0 a Stufied and roasted Hare. Pending a la Madere. 1871 1 mould 0 1 4 Salad. Chartreuse aux Or 2002 1 ,, 0 a 3 Madeira Pudding. Ramaquin de Merlu e fumee. 2889 10 cases 0 0 9 Oranges in J ellv. am ‘8 head‘ Cream at Haddock on Toast. an s. s 1 4 0 1 “8m Pommes 1570 a dishes 0 o 9 Vegetables Stewed Celery. 8 with Cutlets Fried Potatoes. 1 to ' Substitute Perles du Nisan: tor the Sago. MENU MAKING AND SPECIMEN MENUS I745 DINNERS FOR EIGHT PERSONS—NOVEMBER. “fit We» Fasircn. £ ‘ Excusn. — 8. . —— Consommé aux Queues de Boeuf. 4o 3 ints o 3 o Ox Tail Soup. Filets de Sole a la Colbert. 645 5 llets o 3 6 Baked Fillets of Sole. 'Cotélettes dc Volaille. rr57 ro cutlets o 2 3 Chicken Cutlets. Filet de Boeut braisé' . 884 4 lbs. 0 a 6 Braised Fillet of Beef. Perdreaux rotis. 1304 2 brace o 6 Roast Partridges. Salade. 2369 r dish 0 r 6 Omelette aux Confitures. 1950 2 omelets 0 2 6 Jam Omdet. ‘harlotte a is St. Jose. 2033 r mould o 3 6 Pineapple Charlotte. ' aux Anchois. 27:2 to eclairs 0 r o Anchovy Eclairs. {T I la r443 4 3 lbs. 0 r 0 Veg-“am? Artichok“. ‘ Pommes Dauphine. r562 ’ 2 dishes 0 9 mm jam potato Croquet“ r :2 6 Potage a la Palestine. rat 8 pints 0 2 a Artichoke Soup. Petites Soles irites Sce. Anchois. 650 small 0 5 Fried Soles. Anchovy Sauce. Pates aux Hultres. 565 so patties o 3 6 Oyster Patties. Fricandeau de Veau. 733 3 lbs. 0 5 0 Braised Fillet oi Veal. Coq de Bruyere roti. r294 3 birds 0 9 0 Roast Grouse. Salade. 242! r dish 0 r 3 Salad. Plan de Pommes Meringuee. 1700 r flan o r 6 Apple Tart. Macedoine de Fruits en gelee. soor s moald 0 3 6 Mixed Fruit in Jelly. Creme au Parmesan. 273: ro cases 0 r Cheese Creams. Wm {Choux de Bruxelles. r46r 3 lbs. 0 0 9 Vegetables [Brussels Sprouts. Pommes Sautés. r584 a dishes with joint J Fried Potatoes. r :4 Consornmé au Semonle 53 3 pints Semolina Soup. Cabillan Sce. aux Hultres. 428 3:0 4 lbs. Boiled Cod. Oyster Sauce. Salim de aisan. r3rr 2 birds Stewed Pheasant. Selle de Mouton r6tie. 1059 rr lbs. Saddle oi Mutton. Artictiauts, See. Vinaigrette. 1415 218 large Artichokes. Vinaigrette Sauce. tfafltlettes d'Airelles a la Chan- 1687 r0 tartlets Cranberry Tartlets With Cream. ti y. Creme au Cafe. 2038 r mould Cotiee Cream. Canapes de Homard a in Newbury 2766 r0 croutes Croutes or Creamed Lobster. u Chouileur a la Crérne. r478 2 dishes Vegetables Cauliflowers. gum“ Pomme puree. 1575 s dishes with joint Mashed Potato. r Potage 8 la Creme de Celeri. r09 3 pints 0 4 Celery Soup Rougets an gratin. 533, 653 9 mullet o 6 Baked Mullet. Noisette de Mouton aux petits 985, r033 r0 noisettes o 7 Noisettes of Mutton. pois. Poulet r66. r226 2 chickens o 9 Roast Chickens. 24rr r dish 0 x ad. Céleri a la Creme. r487 4 heads 0 r Celery with Cream Sauce. Pouding an Chocolaté. rllro 8 dariols 0 r Chocolate Pudding. Charlotte Russe. 2032 r mould 0 2 Russian Charlotte. Canapes de Laitance. 276i r0 croutes 0 r Herring Roes on Toast. Epinards an jus. r607 2 dishes 0 r Vegetables Spinach. um Pommes pailles. r585 2 dishes 0 o with entree Potato Straws. ° Sha t A apricot, or other jam, beiore folding the omelet. 1 Use cranberries instead of black currants, wash and drain well before stewing, and add sugar WWW as cutlets and insert a short piece of macaroni to substitute the bone. 1746 HOUSEHOLD MANAG EMENT Radix - Average N0. Md,” Cost. FRENCH. ‘ ‘ Buouslr. -— s. . -—- Consomme l is Royals. 41 4 3 pints 0 3 6 Royal Soup. Filet de Barbue a la Mornay. 599 1 5 slices 0 6 0 Baked Filleted Brill. Cotelette de Mouton a is Reforms. 1032 10 cutlets o 7 o Mutton Cutlets. - Dinde braise et Langue. 1273 1 bird 0 10 o Braised Turkey and TOngue. Caillee roties au cresson. 1317 8 birds 0 11 6 Roast Quail. lade. 2397 1 dish 0 1 3 Salad. Pouding Noel. 1889 1 pudding 0 2 0 Christmas Pudding. Pommes a la Chantily. 2074 10 cups 0 1 9 Apple Fool and Cream. Canapés au Caviar. 2727 10 canapes 0 3 6 Caviare on Toast. Flageolets i la Creme. 2 dishes 0 1 4 V tables Flageolets. “Mimi Pomme Naturel. 1565 . 2 dishes 0 0 e wi Turkey Boiled Potatoes. 2 8 4 Po Faueee Tortue Clair. 37 8 ate 0 3 6 Mock Turtle Soup. Sole la Colbert. 645 llets o 4 Baked Fillets of Sole. Creme de Volaille. 1 1 55 8 dariols o 3 Chicken Creams. Carre de Mouton braisé. 1052 4 lbs. 0 5 Braised Neck 0t Mutton. Faisan rbti. 1310 2 birds 0 9 Roast Pheasant. Salade. 2455 1 lish o s Pate de Fruit. 1716 10 pies 0 1 3 Mince Pies. Creme de Vanille. 2062 1 mould 0 s 9 Vanilla Cream. Foie de Coq a la Diable. 2752 10 crodtes 0 1 ' Chicken Livers. Chou: de Bmxelles. 1461 3 lbs. 0 o v tabla B B s Legumes Cr uettes de Pommes 9" - m prom" { °q do term "6: : dishes 0 a 9 With joint Potato Croquettes. 4 1 14 o Potage Queue de been! clalr. 4o 3 pints 0 3 3 Clear Ox-tail Soup. Turbot Sauce Mousse e. 680, 306 4 lbs. 0 3 6 Boiled Turbot, Mousselins Sauce. Pigeons a is Duchesse. 1252 5 birds 0 10 0 Braised Pigeons. Selle de Mouton rdtie. 1059 11 lbs. 0 11 Roast Saddle 0t Mutton. Céleri au jus. 1481 4 heads 0 2 6 Stewed Celery. Charlotte de plmmes. 1755 1 mould 0 1 6 Apple Charlotte. Meringues a la Crime. 2136 10 merges. o 2 3 Meringues with Cream. Beignets aux Anchois. 2715 10 snehois 0 1 3 Anchovy Fritters. Topinambours i is 1443 3 lbs. 0 o 9 Vegetables }Artichokes. Legumes creme with joint Potato Croquettes. Pomme Dauphine. 1562 2 dishes 0 o 1 1 18 . . l . y Potage a la Indienne. 76 3 pants 0 2 3 Mulligatawn . Filets de Cabillaud, trite. 443 s o a e Fried Fillets oi Cod. Tournedos a la Parmentier. 7 10 fillets o 4 Fillets 0t Beet. Dinde rdtie au Marrons. 1226, 1272 1 bird 0 12 0 Roast Turkey. ade. 2435 1 dish 0 2 0 Sa Choufieur au gratin. 1477 2 dishes 0 2 0 Baked Cauliflower. Pouding Cabinet. 179 1 mould o 1 6| Cabinet Pudding. Pommes Meringue t is cream. 2 1 dish 0 2 9 Apples with Meringue. Fondu au Parmesan. 2744 1 mould 0 1 6 Cheese 80 . Chou dc Mer braisé 1603 2 baskets o 2 o Braised Sealrale. W Pommes Saratoga. 1572 2 dishes 0 o 9 vmbhi Potato Ribands. 1 '3 9| MENU MAKING AND SPECIMEN MENUS I747 SPECIMEN MENUS FOR SIX-COURSE DINNERS. rnzncn. ancmsa. Consommé a la, Boquetiére. Clear Soup with Vegetable Garnish. Purée a la Palestine. Artichoke Soup. Saumon, Sauce Mousseline. Boiled Salmon, Mousseline Sauce. Poulet a la Stanley. Chicken stewed with Rice. Selle de Mouton, Riote. Roast Saddle of Mutton. Choufieurs a la Creme. Cauliflowers with White Sauce. Pommes Dauphine. Dressed Potatoes. Peches a la Colbert. Peaches. Colbert style. Riz a l’lmperatrice. Rice Mould. Empress style. Aigrettes au Parmesan. Cheese Fritters. Fromage. Cheese. Dessert. Dessert. Consomme a la Royale. Clear Soup. Custard Garnish. Potage a la Creme d‘Orge. Barley Cream Soup. Rouget a I’Italienne. Red Mullet. Italian Sauce. Ris d’Agneau en Caisses. Lamb’s Sweetbread in Cases. Petits Pois a la Francais. ’ Green Peas. French style. Pommes Sautées. Fried Potatoes. Poulet Roti au Cresson. Roast Chicken. Watercress Garnish. Salade Céleri et Pimientos. Celery and Pimento Salad. Souflié a la Vanille. Vanilla Souffle. Flans aux Praises. Strawberry Open Tart. Tartlettes de Saumon, Ecossaise. Small Salmon Tartlets, Scotch style. Fromage. Cheese. Dessert. ” Dessert. Consommé a la Caroline. Clear Soup garnished with Rice. etc. Potage a la St- Germain. Green Pea Purée. Souffle aux Huitres. Oyster Soufliéa Poulet Saute a la Maréngo, Chicken, Marengo style. Agneau Roti. Sauce Menthe. 1 Roast Lamb. Mint Sauce. Asperges. Sauce Hollandaise. Asparagus. Hollandaise Sauce. Pommes Nouvelles au Beurre. New Potatoes dressed in Butter. Ananas a la Créole. ' Pineapple and Rice. Charlotte Russe. ' Charlotte Russe. Oeufs a la Suédoise. Eggs. Swiss style. Fromage. , Cheese. Dessert. Dessert. Consommé a la Portugaise. Clear Soup garnished with Tomatoes. Bisque de Homard. Lobster Soup. Blanchaille a la Diable. Devilled Whitebait. Noisettes d’Agneau a I’Union. Fillets of Lamb. Choufleurs a la Creme. Cauliflower with White Sauce. Pommes Pailles. Potato Straws. Dindonneau roti. Roast Turkey Poult. Salado. Salad. Soufllé au Chocolat. Chocolate Soufiié. Chartreuse de Bananes. Bananas in Jelly. Médaillons de Foie Gras. Medallions 0i Foie Gras. r748 HOUSEHOLD MANAGEMENT SPECIMEN MENUS FOR FRENCH. Consommé a la Brunoise. Potage a la Reine. Sole a la Colbert. Ballotines dc Volaille. Boeuf braisé aux Legumes. Haricots verts au Beurre. Pommes Rousettes. Petites Charlottes de Pommes. Bavaroise au Chocolat. Fondu a la Piémontaise. Fromage. Dessert. SIX-COURSE DIN NERS. ENGLISH. Clear Soup with Vegetable Garnish. Chicken and Cream Puree. Sole, Colbert Style. Ballotines of Chicken. Braised Beef with Vegetables. French Beans dressed in Butter. Rosettes of Potato Puree. Small Apple Charlottes. Chocolate Cream. Cheese Tartlets. Cheese. Dessert. Consornmé a la Mikado. Potage a l’Américaine. Filets de Soles a la Dieppoise. Tournedos de Boeuf a la Bearnaise. Laneton Rbti. Petits Pois N aturel. Pommes a la Princesse. Salado d‘Oranges. Pouding au pain noir. Bavaroise aux Péches. Pailles au Parmesan. Clear Soup garnished with Rice and Tomato Soup. [Chickem Fillets of $010. Dieppe Style. Fillets of Beef with Bearnaise Sauce. r Roast Ducks. Green Peas. Fried Potatoes. Orange Salad. Brown Bread Pudding. Peach Cream. Cheese Straws. Fromage. i Cheese Dessert. Dessert. SPECIMEN MENUS FOR FIVE-COURSE DINNERS. rnnucn. _ enousn. Consommé a la Nantaise. Clear Soup garnished with Green Peas. Petites Soufflés a la Merlan. Small Whiting Soufllés. Filets de Veau a la Tallyrand. Epinards au jus. Pommes de terre a la Princesse. Faisan ROti. Salade Verte. Baba au Rhum. Laitance sur Croutes. Fromage. Dessert. - Fillets of Veal. Tallyrand Style. Spinach dressed with Gravy. Fried Potatoes. Roast Pheasants. Green Salad. Baba with Rum Syrup. Soft Roes on Toast. * Cheese. Dessert. Ltinsommé a la J uliennc. Petites Soles au Beurre. COtelettes de Mouton a la Milanaise. Topinambours a la Creme. Croquettes de Pommes de terre. Poulet ROti au cresson. Salade de Céleri. Pouding au Chocolat Pailles au Parmesan. Fromage. Dessert. Clear Soup with Vegetable Garnish. Small Soles fried in Butter. Mutton Cutlets. Milanese Style. jerusalem Artichokes with White Sauce. Potato Croquettes. Roast Chickens. Celery Salad. Chocolate Pudding. Cheese Straws. Cheese. Dessert. MENU MAKING AND SPECIMEN MENUS I749 SPECIMEN MENUS FOR FIVE-COURSE DINNERS. ENGLISH. Clear Soup garnished wth Rice. Scalloped Brill. Fillets of Mutton with Mushrooms. Green Peas. French Style. Dressed Potatoes. Roast Ducks, Orange Sauce. Lettuce Salad. Peaches. Colbert Style. Cheese Soufliés. Cheese. Dessert. Clear Soup garnished with Custard. Fried Smelts. Tartare Sauce. Lamb’s Sweetbread in Cases. Roast Saddle of Mutton. Asparagus. Dutch Sauce. New Potatoes with Butter. Savarin with Macédoine of Fruit. Anchovy Rolls. Cheese. Dessert. Clear Soup garnished with Italian Paste. Fillets oi Sole. Morny Style. Fillets of Beef. fried Potato Garnish. Cauliflowers with White Sauce. Rosettes of Potato Puree. Roast Chicken. Lettuce Salad. Viennoise Pudding. Cheese Fritters. Cheese. Dessert. Clear Soup garnished with Tapioca. Sole. Poulette Style. Pigeons boned and farced. Roast Quarter of Lamb. French Beans fried in Butter. Potato Puree in Cases. Fritters with Red Currant Jelly. Eggs, Swedish Style. Cheese. ~Dessert. __a__ ° Poach the fillets for 8 minutes in white wine, flavoured with lemon juice. Drain, and place FRENCH. Consommé au Riz. Coquilles de Barbue. Noisettes de Mouton a la Chasseur. Petits Pois a la Francaise. Pommes de terre a la Dauphine. Caneton Roti. Sauce Bigarade. Salade de Laitues. Péches a la Colbert. Souffle au Parmesan. Fromage. Dessert. Consommé a la Royale. Eperlans frits. Sauce Tartare. Ris d’Agneau en Caisses. Selle de Mouton Rotie. Asperges. Sauce Hollandaise. Pommes nouvelles au Beurre. Savarin Sicilienne. Eclairs d’Anchois. Fromage. Dessert. Consornmé PAtes d'Italie. "' Filets de Soles a la Mornay. T ournedos a la Parmenties. Choufleurs a la Creme. Pommes de terre Rousette. Poulet R6ti au Cresson. Salade de Laitues. Pouding Viennoise. Aigrettes au Parmesan. Fromage. Dessert. Consommé au Tapioca. Sole a la Poulette. Pigeons a la Duchesse. Quatier d’Agneau Roti. Haricots verts Sautés. Pommes de terre en caisses. Beignets a la Groseille. Oeufs a la Suédoise. Fromage. Dessert. _L_. them in a flat dish, coat wlt'i rich white sauce, mixed with e tablespoonful of grated cheese, and brown in e quick oven. 1750 HOUSEHOLD MANAGEMENT SPECIMEN MENUS FOR FRENCH. Potage lié aux Queues de Boeuf. ou Harengs grillés. Sauce Moutarde. Crepinettes de Volaille. Boeuf braise aux legumes. Céleri au jus. Pommes de terre Princesse. Pouding de Cabinet. on Oeufs au fromage. Fromage. Dessert. Potage de Pois Vert. or Filets de Merlans a la Paulette. Navarin de Mouton. Topinambours au Beurre. Croquettes de Pommes de terre. Poulet Rdti. Salade de Laitues. Poires a la Florentine, ou Pailles au Parmesan. Fromage. Dessert. Potage an: Tomates.- or Cabillaud grillé. Sauce Anchois. Bouchées a la Moderne. Longe de Mouton roti. Choux de Bruxelles an Beurre. Pommes de terre naturel. Petites Charlotte de Pommes. ou Beignets au Parmesan. Fromage. Dessert. Potage a la Parmentier. or Filets de Merlans frits. Sce. Tomate- Croquettes de Volaille. Agneau Rbti. Sauce Menthe. Petits Pois verts au Naturel. Pommes nouvelles an Beurre. Croquettes de Semoule aux Fruits. on Sardines sur Crontes. Fromage. Dessert. FOUR-COURSE DINNERS. ENGLISH. 0x Tail Soup, or Grilled Fresh Herrings with Mustard Sauce. Crepinettes of Chicken. Beef Braised. garnished with Vegetables. Celery stewed in Gravy. Potatoes. Princess Style. Cabinet Pudding. 01' Eggs and Cheese. Cheese. Dessert. Green Pea Soup. or Fillets of Whiting with Poulette Sauce. Haricot Mutton. Jerusalem Artichokes dressed in Butter. Potato Croquettes. Roast Chicken. Lettuce Salad. Pears. Florentine Style. or Cheese Straws. Cheese. Dessert. .- Tomato Soup. or Grilled Slices of Cod with Anchovy Sauce. Bouchées. Modern Style. Roast Loin of Mutton. Brussels Sprouts dressed in Butter. Boiled Potatoes. Small Apple Charlotte!» or Cheese Fritters. Cheese. Dessert. Potato Soup. or Fried Fillets of Whiting with Tomato Sauce. Croquettes of Chicken. Roast Lamb with Mint Sauce. Green Peas. New Potatoes dressed in Butter. Croquettes of Semolina with Fruit. or Sardines on Toast. Cheese. Dessert. MENU MAKING AND SPECIMEN MENUS 175: SPECIMEN MENUS FOR FOUR-COURSE DINNERS. ranncn. Potage a la Bretonne. ou Filets de Plie a l'Horly. Ris d'Agneau en Caisses. Filet de Boeuf Roti aux fines Herbes. Chouxfleurs a la Creme. Purée de Pommes .de terre. Abricots a la Condé. on Laitanoe sur Croiites. Fromage. Dessert Potage A1. Crécy. ou Barbue a la Crevette. Cotelettes de Mouton Vert Pré. Haricots Verts. Pommes de terre Sautées. Ptarmigan Roti. Salade Verte Pouding a la lycée. on Spaghetti au Gratin. Fromage. Dessert. ENGLISH. Haricot Bean Soup. or Fillets of Plaice fried in Batter. Lambs' Sweetbreads in Case. Fillet of Beef roasted with Herbs. Cauliflowers with White Sauce. Mashed Potatoes. Apricots. Condé Style. 01' Soft Roes on Toast. Cheese. Dessert. Carrot Soup. or Brill with Shrimp Sauce. Mutton Cutlets with Green Garnish. French Beans. Fried Potatoes. Roast Ptarmigan. Green Salad. College Pudding. 0r Spaghetti browned in the Oven. Cheese. Dessert. SPECIMEN MENUS FOR LENTEN DINNERS. ENGLISH. Sago and Milk Soup. ' Small Whiting Soufiiés with White Sauce. Risotto. Portuguese Style. Turbot with Oyster Sauce. Cauliflowers browned in the oven. Potatoes. Dauphine Style. Cold Globe Artichokes with Vinaigrette Sauce. Vanilla Soufi‘lé. Apricot Cream. Baked Gnocchi. Cheese. Dessert. raauca. Potage de Sagou au Lait. Petits Soufflés de Merlans a la Creme. Risotto a la Portugaise. Turbot. Sauce aux Huitres. Chouxileurs au Gratin. Pommes de terre a la Dauphine. Artichauts froid. S. Vinaigrette. Soufllé a la Vanille. Creme aux Abricots. Gnocchi au Gratin. Fromage. Dessert. Potage de Riz au Choux. Bouchées aux Huitres. Macaroni a la Calabraise. Rougets a l’Italienne. Chouxfleurs a la Creme. Pommes en Caisses de terre. Salado Verte. Pouding au Chocolat. Glace a la Creme de Vanille. Bouchées a la Caroline. Fromége. Rice and Cabbage Soup. Oyster Patties. Macaroni, Calabrian Style. Red Mullet with Italian Sauce. Cauliflowers with White Sauce. Potato Purée baked in Cases. Green Salad. Chocolate Pudding. Vanilla Cream Ice. Patties. Caroline Style. Cheese. Dessert. 1752 HOUSEHOLD MANAGEMENT SPECIMEN MENUS FOR LENTEN DINNERS. FRENCH. Potage aux Laitues. Coquilles de Barbue. Spaghetti a la Napolitaine. Cabillaud frit. S. Anchois. Haricots Verts au Beurre. Pommes a la Rosette. Salade de Celeri. Pouding Viennoise. Creme au Caramel. Eclairs d’Anchois. Fromage. Dessert. Potage de Macaroni au Lait. Cbtelettes de Homard. Riz a la Piétnontaise. Turbot grille. Asperges. Sauce Hollandaise. Pommes de terre Sautées. Salade de Tomates. Petits Pouding au pain noir. Glace au Citron. Croiltes de Fromage a l’Anglaise. Fromage. Dessert. Potage de Pommes de terre. Bouchées de Homard. Macaroni a la Creme. Sole au Gratin. Celeri a la Creme. Pommes de terre a la Princesse. Salade de Legumes. Pouding Cabinet. Bavaroise au Chocolat. Oeufs a la Suédoise. Swedish Eggs. F romage. Cheese. Dessert. Dessert. Creme de Céleri. Celery and Cream Soup. Filets de Soles a la Cancale. Risotto A la Milanaise. Sautnon. Sauce Hollandaise. Petits Pois a la Francaise. Pommes N ouvelles. Asperges Froide. Sce. Vinaigrette. Baba au Rhutn. Glace au Moka. Canapés de Sardines A la Francaise. Fromage. Dessert. ENGLISH. Lettuce Soup. Scalloped Brill. Spaghetti. Naples style. Fried Cod. Anchovy Sauce. French Beans. dressed in Butter. ' Rosettes of Potato Puree. Celery Salad. Viennoise Pudding. - Caramel Cream. Anchovy Rolls. Cheese. Dessert. Macaroni and Milk Soup. Lobster Cutlets. Rice. Piedmont style. Grilled Turbot. Asparagus with Dutch Sauce. Fried Potatoes. Tomato Salad. Small Brown Bread Puddings. Lemon Water Ice. Welsh Rarebit. ' Cheese. Dessert. Potato Soup. Lobster Patties. Macaroni with White Sauce. Baked Sole. Celery with White Sauce. Potatoes Shaped and Fried. Vegetable Salad. Cabinet Pudding. Chocolate Cream. Fillets of Sole wth Shrimp Sauce. Risotto. Milanese style. Boiled Salmon. Dutch Sauce. Green Peas. French style. New Potatoes. Cold Asparagus with Vinaigrette Sauce Babas with Rum Syrup. Coffee Ice Sardines on Croutes. Cheese. Dessert. MENU MAKING AND SPECIMEN MENUS I753 TWELVE MENUS FOR THREE-COURSE DINNERS, UTILIZING cow MEAT. L All except the first and last of the following twelve simple three-course dinners include a dish made of the cold remains of the dinner of the previous day. Lamb’s Sweetbread in Cases. Roast Fillet of Beef. Macaroni Pudding. Beef Olives. Roast Lamb. Rhubarb Tart. l A Salmi of Duck. Beef Steak rolled and stuffed. Semolina Croquettes and Fruit Syrup. Beef Scalloped. Boiled Fowl and Bacon. Apple Amber. Minced Lamb and Tomatoes. Roast Chicken. Marmalade Pudding. Chicken and Rice in a Casserole. Braised Neck of Mutton. Lemon Pudding. Chicken Croquettes. Shoulder of Mutton boned & rolled Apricots with Rice. Curried Mutton. Fillet of Veal Stufied. Pancakes. r Meat Fritters. Stewed Rabbit (or Veal). Apple Charlotte. Crépinettes of Rabbit. Mutton Cutlets and Rice. Gooseberry Pudding. Minced Veal and Poached Eggs. Roast Duck. Gooseberry Fool. Vegetable Curry. Beef and Kidney Pudding. Baked Apples. 1754 HOUSEHOLD MANAGEMENT FAMILY SUPPERS FOR ONE WEEK.—-Summer. SUNDAY.—COld salmon, cucumber, roast chickens, salad, tongue, gooseberry tart, cream, ground rice blancmange, cheese, butter, biscuits, bread. MONDAY.—Cold roast lamb, veal cake, salad, compote of fruit, cream, cheese, butter, biscuits, bread. TUEsnav.—Soused herrings, galantine of beef, cold roast mutton, salad, gooseberry fool, cheese, butter, biscuits, bread. WEDNESDAY.—L0b5ter salad (tinned), cold roast beef, salad, cherry tartlets, cheese, butter, biscuits, bread. THURSDAY.—Chicken pie, cold ham, potted beef, salad, chocolate mould, cheese, butter, biscuits, bread. Flaunt—Mayonnaise of salmon (tinned), cold boiled lamb, salad, compote of pears, custard, cheese, butter, biscuits, bread. SATURDAY.—-Vea.l and ham pie, pressed brisket of beef, salad, rice shape, stewed fruit, cheese, butter, biscuits, bread. FAMILY SUPPERS FOR ONE WEEK.-Winter. Simona—Beef steak and kidney pie, chaudfroid of chicken, cold ham, baked apples, Swiss roll, custard, cheese, butter, biscuits, bread. MONDAY.—Fish cakes, cold roast beef, pickles, baked potatoes, apple tart, cheese, butter, biscuits, bread. TUESDAY.—-COIC1 meat and potato pie, tongue, queue of bread pudding, cheese, butter, biscuits, bread. WEDNESDAY.—Fish pie, cold boiled beef, mashed potatoes, apple dumplings, cheese, butter, biscuits, bread. THURSDAY.——Stewed rabbits, beef roll, baked potatoes, rice shape, stewed figs, cheese, butter, biscuits, bread. FRIDAY.—Gateau of minced meat, cold roast beef, mashed potatoes, apple charlotte, cheese, butter, biscuits, bread. SATURDAY.—-Cr0quettes of chicken or meat, stewed steak, cold ham, baked potatoes, mince pies, cheese, butter, biscuits, bread. VERY ECONOMICAL SUPPERS FOR ONE WEEK. SUNDAY.—COld meat, savoury potatoes, cornflour blancmange, jam, cheese, butter, bread. MONDAY.—-Meat cakes, fried cabbage, treacle tart, cheese, butter, bread. TUESDAY.--POOI‘ man’s goose, baked potatoes, baked apples, cheese, butter, bread. WEDNESDAY.—S&V0ury cod, pancakes, cheese, butter, bread. THURsnav.-—Sheep’s heart, baked potatoes, bread and butter pudding cheese, butter, bread. FRIDAY.-—C01d boiled bacon, macaroni cheese, cheese, butter, bread. SATURDAY.—53.V0ury sparerib, baked potatoes, rice shape, stewed figs or rhubarb, cheese, butter, bread. MENU MAKING AND SPECIMEN MENUS I755 SPECIMEN MENUS FOR COLD SUPPERS. ranucu. Tartelettes de Saumon. Ecossaise. Aspic de Homard. F leurettes de Volaille. Cotelettes de Mouton en Chaudiroid. Paté de Pi eons a l’Anglaise. Salade de aitues. Bavaroise an Chocolat. Cornets a la Creme. Dessert. nucusn. Salmon Tartlets. Lobster in Aspic Jelly. Small Moulds of Chicken. Cold Mutton Cutlets. coated with Sauce. Pigeon Pie. Lettuce Salad. Chocolate Cream. Comets filled with Cream. Dessert. Petits Pates aux Huitres. Dame de Saumon a la Rémoulade. Creme de Volaille en Tomates. Galantine do Veau en Aspic. Langue de Boeui. Salade de Chouxfleurs. Petites Cremes a la Vanille. Eclairs au Café. Dessert. I Oyster Patties. Slice of Salmon with Rémoulade Sauce. Cream of Chicken with Tomatoes. GalarJitililie of Veal garnished with Savoury e y. Ox Tongue. Cauliflower Salad. Small Vanilla Creams. Coflee Eclairs. Dessert. Crabe Garni. Paniers d’Eerevisses C6telettes d‘Agneau a la Moscovienne. Poulet en Aspic. Boeuf Pressé. Salade de Legumes. Petits Pains aux Abricots. Meringue. a la Creme. Dessert. Dressed Crab. Shrimp Tartlets with Mayonnaise. Lamb Cutlets. Muscovy style. Chicken in Savoury Jelly. Pressed Beef. Vegetable Salad. Small Apricot Creams. Meringues filled with Cream. Dessert. Salade de Homard. Eerevisses en Aspic. Petites Bouchées de Jambon. Chaudfroid de Volaille. Paté de Veau a 1'Anglaise. Salade de Tomates. Petites Cremes au Café. Bouchées des Dames. Dessert. Anchois en Salade. Tranches de Caviar. Aspic aux Oeufs de Pluviers. Galantine de Volaille. Jambon de York. Salade de Haricots Verts. Petits Pains aux Pruneaux. gartelettes Balmoral. Salade a la Russe. Tartines de Caviar en Chaudfroid. Mayonnaise de Volaille. Filets de Boeuf en Chaudfroid. Pate dc Gibier. Salade de Céleri. Charlotte St. 1056. Tart ~1ettes aux Amandes. Dessert. Lobster Salad. Prawns in Aspic. Small Ham Patties. Chicken coated with Sauce. Veal and Ham Pie. Tomato Salad. Small Cofiee Creams. Genoise Baskets filled with Cream. Dessert. Anchovy Salad. Caviare Sandwiches. Plover‘s Eggs in Aspic. Galantine of Chicken York Ham. French Bean Salad. Small Prune Creams. Balmoral Tartlets. Dessert. 1 Lobster and Vegetables in As ic. Caviare Croutes coated with auce. Chicken with Mayonnaise Dressing. Fillets of Beef coated with Sauce. Game Pie. Celery Salad. Charlotte Russe With ineapple Almond Tartlets. P Dessert. I756 HOUSEHOLD MANAGEMENT SPECIMEN MENUS FOR HOT SUPPERS. FRENCH. Homard au Gratin. Filets de Boeuf a la Rossini. Poulet a la Diable. Salade a la Francaise. Canapés Laitance de Hareng sour. ENGLISH. Lobster Browned in the Oven. Fillets of Beef, Rossini style. Devilled Chicken. French Salad. Soft Roes on Toast. Coquilles d’Huitres. Cotelettes de Mouton aux Pois. Salmi de Faisan aux Trufi'es. Salade a la Cazanova. Allumettes d’Anchois. Eperlans au Citron. Rognons Sautés au Madére. Poussins a la Turenne. Salade a l’Espagnole. Crofites de Fromage a l’Anglaise. Scalloped Oysters. Mutton Cutlets with Green Peas. Salmi of Pheasant with Truflles. Celery Salad, Cazanova style. Anchovy Matches. Smelts with Lemon. Kidneys tossed in Madeira Sauce. Small Chickens, Turenne style. Spanish Salad. Welsh Rarebit. Blanchailles a la Diable. Cailles en Casserole. Noisettes de Mouton a la Francaise. Salade de chicorée. Huitres en Brochettes1 Homard a l’Indienne. Pigeons a la Broche. Cotelettes de Mouton a la Pom- padour. Epinards a le Creme. Foie de Volaille a la Diable. Coquilles de Crevettes. Cotelettes d’Agneau a la Chasseur. Kari de Poulet. Croquettes de Pommes de terre. Sardines a la Diable. Devilled Whitebait. Quails served in Stoneware. Mutton Fillets, French style. Endive Salad, Grilled Oysters. Curried Lobster. Grilled Pigeons. Mutton Cutlets, with Stuffed Tomatoes. Creamed Spinach. Devilled Chicken Livers. on --".. 0- II.-. -_ .I Scalloped Shrimps. Lamb Cutlets, Chasseur style. Curried Chicken. Potato Croquets. Devilled Sardines. MENU MAKING AND SPECIMEN MENUS I757 SPECIMEN MENUS FOR SMALL SUPPER PARTIES. COLD SUPPERS. Pigeon Pie. Galantine of Beef. Lettuce Salad. Chicken Mayonnaise. Pressed Beef. Tomato Salad. Stewed Figs and Custard. Gooseberry Tartlets. Cheese, Butter, Biscuits. Cheese, Butter, Biscuits. Veal and Ham Pie. Chicken Pie. Chaudfroid of Chicken. Cold Lamb and Mint Sauce. Salad of Mixed Vegetables. Swiss Roll and Custard. Cheese, Butter, Biscuits. Green Pea Salad, Cucumber and Radishes. Strawberry Trifle. Cheese, Butter, Biscuits. Veal and Ham Patties. Roast Chicken and Tongue. Celery Salad. Bartlett Pears and Cream. Cheese, Butter, Biscuits. Slices of Fried Cod. Veal and Ham Pie. Spaghetti with Tomato Sauce. Cheese, Butter, Biscuits. HOT SUPPERS. Grilled Salmon and Tartare Sauce. Curried Veal. Potato Balls. Apple Charlotte. Cheese, Butter, Biscuits. Baked Fillets of Plaice. Stewed Steak. French Beans. Bakewell Tart. Cheese, Butter, Biscuits. Savoury Cod and Tomatoes. I Rabbit Pie. Tossed Potatoes. Baked Apples and Custard. Cheese, Butter, Biscuits. Fried Fillets of Whiting. Beef Steak and Kidney Pie. Macaroni au Gratin. Cheese, Butter, Biscuits. SPECIMEN MENUS FOR SMALL FAMILY SUPPERS. FRENCH. Bouchées aux Huitres. Chéteaubriand a la St. Louis. Pommes de terre Duchesse. Céleri en Mayonnise. Beignets de Bananes. Omelette au Saumon. Croquettes de Dinde. Salade de Marrons. Crabe a la Diable. Oranges a la Napolitaine. ENGLISH. Oyster Patties. style. Double Fillet of Beef, 81:. Louis Duchesse Potatoes. Celery Salad. Banana Fritters. Salmon Omelet. Croquets of Turkey. Chestnut Salad. Devilled Crab. Neapolitan Oranges. 1758 HOUSEHOLD MANAGEMENT SUPPER FOR TWELVE PERSONS.--Summer- £ s. 4. £ s 4. CO“ I I O O Q Q I I o s 3 l I Q Q I I I o 6 o Cucumber o e 0 s e s s a . E 0 a 0f s o s s a s o ‘ 6 Veal and Ham Pie . . . , . . o 4 6 Roast Chickens. . . . . . . 0 7 6 a q a Q s o 6 o I I Q Q I Q l P Y O ‘ P 0x s f 6 I a I a d 0 a O Q Q Q Q . Q g Q o 7 o 601d s a a s s a» s h o 6 Tomam s o o d I s s 6 0 6 0 Mint Sauce . . . . q . . . o o 4 Horseradish Sauce . . . . . . o o 6 Salad 0 s s s s s s a I a o t 0 831a s s e s s a o a a 0 I 0 Fruit Tarts. Custard t . . , .. o 3 6 Compote of Fruit , . , . o 3 6 Cream 0 s y s s s s o 3 o s s s s s s o I 2 Cheese and Butter . i 4 . . . o s 6 Cheese and Butter . . . . . . o r Brad and Biscuits . . . . . . o o 9 Bread and Biscuits . . . . . o o 9 Average Cost Average Cost {2 o o SUPPER FOR TWELVE PERSONS.—-W1nter. . r £ .s. 4. Baked Halibut . . . . . . . o g 6 Fried Cod . . . . , . . . o 3 0 Salmi of Game . . . .. . . ., o 6 Curried Rabbits . . . . . . o g 9 Cold Roast Turkey . . . . . . o la 6 Game Pie . . . . . . o 6 Cold Ham . . q . , , . o 4. 9 Cold Roast Beef . . . , .f r o 8 6 O O I s I I d o O 2 o s s I 0 6 s a a a ‘ O 3 0 Baked APPIH . . . q 1., . a O I 6 Plum N s a .1 b 0 I ‘ Min“ g . a q q s s s 0 3 O s s s s a s a I o 3 o Stewed Peers . . . . . . . e r 0 Ground Rice Blancma ge . . . . 6 r o a 9 1 y + d e a s O 0 'q ,g . i Q J g g ‘ . I o I Q I I O I I C O o I o O I . . Q . f ’ ' o t 0 Cheese and Butter . . . . . . o r 6 Cheese and Butter . a . . . o r 6 Bread and Biscuits . . . . . . o o 9 Bread and Biscuits . . . . . . o o 9 Average Cost gr :9 9 Average Cost {1 r5 6 FRENCH MENU F012 A SMART BUFFET SUPPER? Patés de Homard. Mayonnaise de Saumon. Salado ds Homard. Crevettes en Aspic. T mine de Foie Gras de Strasbourg. Crdutes de Caviar d’Astrakan. Chaudtroid de Cailles en Caisses. Mousse de Jambon. Chaudfroid de Cbtelettes d’Agneau. Supreme de Volaille. Galantine de Poularde sux Trufies. Chaudtroid de Poulet. ambon et Langue decoupés. 'ndonneaux a la Ge160. Poulet découpé. Sandwiches varies. Salade verte. Charlotte Russe. Bavaroise au Chocolate. Creme a la Vanille. Gelée aux Praises. Gelée au Marasquin. Macédoine de Fruits au Kirsch. Meringues a la Chantilly. Patisseries assorties. Glace s la Creme de Vanille. Glace a la Creme de Framboise. Glace s l’eau D'Ananas. Dessert. MENU FOR BALL SUPPERS. (Fr.+—-Souper de Bal.) Fasncn. Plats Chanda. Homard a la Gauloise. Manviettes en Casserole. Ris de Veau en Cases a la Chasseur. Plats Froids. Filets de Soles en Aspic. Filets de Foie (has a la Martin. Dindonneau farci a la Moderne. Jambon de York a la Gelee. Faisan reti. Salade de Saison. Denises i la Princesse. Entrants. Gelée au Vin. Creme aux Amand es. Corbeilles de No at s la Chantill . Pattissen'e. ufikssert. y Emssn, Hat Dishes. Lobster served in Shells. Lax-ks stewed in Stoneware. Sweetbread in Cases with Mushroom Puree. Cold Dashes. Fillets of Soles in Savoury Jelly. Zephvrs of Foie Gras (Goose Liver), Youn Turkey Stufled. York am With Aspic Jelly. Roast Pheasant. Salad. Princess Sandwiches:s Wine Jelly. Almond Cream. Nougat Baskets with Whipped Cream. French Pastry Dessert. MENU MAKING AND SPECIMEN MENUS 1759 MENUS FOR BALL SUPPERS. FRENCH. Huitres au Naturel. Plats Chauds. Homard 5.1 ’Americaine. ENGLISH. Natives. Hot Dishes. Lobster, American style. Pigeon en Casserole. Quails stewed in Stoneware. Ris de Veau. Sweetbread. Plats Froids. Cold Dishes. Filets de Soles en Aspic. Fillets of Sole in Savoury Jelly. Pdté de F oieIGras. F oie Gras (Goose Liver) Raised Pie. Chaudiroid de Volaille. Cold Chicken masked with Sauce. Dindonneau farci. Stuffed Turkey Poult. Jambon (10 York a la Gelée. York Ham with Aspic Jelly. F aisan r6ti. Roast Pheasant. Pate de Gibier a la Anglaise. Game Pie, English fashion. Salade de Saison. Salad. E ntremets. Sweets. Gelée au Champagne. Champagne Jelly. Creme aux Amandes. Almond Cream. Chartreuse de Raisins. Grapes in Jelly. Cornets a la Chantilly. Comets with Whipped Cream. Patisserie. French Pastry. Dessert. Dessert. FRENCH. ENGLISH. Plats Chauds. H at Dishes. Consommé en Tasses. Clear Soup in Cups. Poulet Sauté en Casserole. Chicken stewed in Casserole. Plats Froids. Cold Dishes. Bouchées aux Huitres. Oyster Patties. F ilets de Sole en Mayonnaise. Salade de Homard. Oeufs de Pluviers. COtelettes d’Agneau en Aspic. Mousse de Jambon. Cailles farcies en Caisses. Poulet et Langue. Pité de Pigeon. Galantine de Veau. Salade dc Laitues. Sandwiches variés. Gelée aux Fruits. Creme a la Vanille. Trifle a la Chantilly. Patisserie. Glace au Caié. Fillets of Sole in Mayonnaise Sauce. Lobster Salad. Plovers’ Eggs. Lamb Cutlets in Aspic. Ham Creams. Stuffed Quails in Cases. Chicken and Tongue. Raised Pigeon Pie. Galantine of Veal. Lettuce Salad. Sandwiches Various. Fruit in Jelly. Vanilla Cream. Trifle with Cream. French Pastry. Coffee Ice. 1760 HOUSEHOLD MANAGEMENT MENU FOR BALL SUPPERS.-—Summer. (Fr.-—Souper de Bal.) anxcrr. Plats Chanda. Consomme Julienn e. Cetelettes d'Agneau aux petits Pois. Caillesau Cresson. Plat Froids. Mayonnaise de Saumon. Salade de Homard. Crevettes en Aspic. Chaudfroid de Volaille. Pate de Pi a la Francaise. Galantine Dindcnneau. Poulet we decoupe. ambon et édallions de F oie Gran. Sandwiches assorties. Salade de Saison. Chartreuse de Praise. Bavaroise aux Pistachis. Gateau an Chocolat. Macédoine do Fruits an Kirsch. Eclairs au Cafe. Patisserie assorties. Glace Creme de Vanille. Glace au Citron. Encusn, Hot Dishes. {Etienne Soup. b Cutlets with Peas. Quail: and Watercress. Cold Dukes' . Salmon Mayonnaise. Lobster Salad. Prawns in Aspic. Chicken masked with Sauce. French Pigeon Pie. Galantine of Turkey Poult. Roast Chickens. Ham and Tongue. Medallions of Foie Gras (Goose Liver). Sandwiches. Salad. Strawberries in Jelly. Pistachio Cream. French Chocolate Cake. Mixed Fruit with Kirsch. Cofiee Eclairs. French Pastry. Vanilla Cream Ice. Lemon Water 100. MENU FOR BALL SUPPERS.——Winter. (F r.— Parson. Plats Clouds. Consomme Clair. Homard a la Diable. Pigeon saute en Casserole. Plats Froids. Petits Pites aux Hultres. Filets de Sole en Aspic. Mayonnaise de Homard. Chaudfroid de Perdreaux. Pate de Gibier a l'Anglaise. Galantine de Dinde. Faisan reti. Boeui presse. Supreme de Volaille. Sandwiches assorties. Salade de Saison. Chartreuse d’Oranges. Creme aux Amandes. Charlotte Russe. Compete de Poires a la Chantilly Mermgues a la Creme Vanillée. Patisserie. Glace Napolitaine. Glace Creme d’Ananas. Souper de Bal.) Excusa. Dishes. Ovster Patties. Fillets of Sole in Aspic. Lobster Mayonnaise. Partridges masked with Sauce. Game 'e. Galantine of Turkey. Roast Pheasants. ressed P Beef. Chicken Cream Sandwiches. Salad. Oranges in Jelly. Almond Cream. Russian Charlotte. Stewed Pears and Cream. Merinqu with Vanilla Cream. French Pastry. Neapolitan Ice. Pineapple Ice. TABLE GLASS. HQ > 3L H" t Q THE BUTLER’S PANTRY. o . .l' ' ‘". ' ‘45va a“, . l *2 =00- J I"¢-/ ', v‘ 05,, r . as" ' . 4i»§ - 120 DOMESTIC SERVANTS AND THEIR DUTIES CHAPTER LXVIII General Observations on Domestic Servants, and on the Duties of the Butler, Footrnan, Page, Coachman, Groom, Stable Boy, Chauffeur, Valet, Lady’s-maid, Parlour-maid, Housemaid, General Servant, Dairy- maid, and Laundry-maid. Masters and Mistresses—It is said that good masters and mistresses make good servants, and this to a great extent is true. There are certainly some men and women whom it would be impossible to train into good servants, but the conduct of both master and mistress is seldom without its effect upon these dependents. The sensible master and the kind mistress know, that if servants depend on them for their means of living, in their turn they are dependent on their servants for very many of the comforts of life; and that, using a proper amount of care in choosing servants, treating them like reasonable beings, and making slight excuses for the shortcomings of human nature, they will be tolerably well served, and surround themselves with attached domestics. Women Servants are specially likely to be influenced by their mistress’s treatment of them. In many cases mistresses do not give their servants the help which it is their duty to afford. A timer hint, or even a few words of quiet reproof, may be lacking when needed, and still more so the kind words and the deserved praise for work well and carefully done. It is a fact that we must take some trouble with our servants. There is no necessity for a mistress to be continually fussing round and superintending her servants’ work, but she must first make sure that they do it thoroughly and well. Also she must take time and pains to show her domestics how she likes the work done. in: 3 L I762 HOUSEHOLD MANAGEMENT A strict mistress is not necessarily a harsh one, and for the sake of others as well as herself she should insist upon the daily duties of each servant being faithfully and punctually performed. Every mistress should know for herself how long it takes for each household task, and it is then easy to see whether or no time has been wasted. Work hurried is pretty nearly sure to be work ill done; and it is a fact that cannot be too firmly impressed upon all, that time must be proportionate to labour, and that a fair amount of rest should be regular and certain. In large households with a full stafi of servants it is comparatively easy to have order, regularity and comfort, but where there are but. few, or it may be only one woman servant, then the mistress has much to think bf and to do. I here are not only so many ways in which we may assist our servants, there are twice as many in which we can save them labour, and in which we can show them how to save themselves. They for their own part having chosen their own way of earning their livelihood should be only too ready and willing to learn to rise in an honourable calling such as service is, and Where their comfort and welfare is made the bare of their mistress, it should surely be their pleasure as well as their duty to serve her to the best of their ability. The number of men-servants in a family varies according to the wealth and position of the master, from the owner Of the ducal mansion, with a retinue of attendants, at the head of which is the chamberlain and house-steward, to the occupier of the house, where a single footman is the only male retainer. To a certain extent the number of men-servants kept is regulated by the number of women—servants, this statement, of course, not applying to such out-door servants as coachman, groom, or gardener. Occasionally a parlour-maid is kept instead of a second footman, or a kitchen or scullery-maid does the work in the way of boot-cleaning, etc., that would fall to a third footman or page. A man cock is now more rarely to be found in private service than formerly, women having found it expedient to bring their knowledge of the culinary art more to the level of the chef ; while in many cases those who have graduated at one of the schools for cookery have risen superior to him both in the way they flavour and serve the various dishes that call for skill and taste. THE BUTLER The butler is the head of the male house-servants, and his duties are the most responsible, not the least amongst them being the superintending of the men under him if there be several. To him is confided the charge of all the most valuable articles in daily use, and under his sole charge is the cellar. It is needless to say. therefore, that he should be a man whose conduct is above Suspicion. as his influence for good or bad will materially affect the other male domestics. DOMESTIC SERVANTS AND THEIR DUTIES 1763 The domestic duties of the butler are to bring in the eatables at breakfast and wait upon the: family at that meal, assisted by the iootman, and see to the cleanliness of everything at table. 011 taking away, he remoVee the tray with the china and plate. for which he is responsible. At luncheon, he arranges the meal. and waits un-v assisted, the footman being now engaged in other duties. At dinner. he places the silver and plated articles on the table and sees that every- thing is in its place. Where the dishes are carved on the dinner table he carries in the first dish, and announces in the drawing-room that dinner is on the table, and respectfully stands by the door until the company are seated, when he takes his place behind his master's chair on the left, to remove the covers, handing them to the other attendants to carry out. After the first course of plates is supplied, his place is at the sideboard to serve the wines. but only when called on. The first course ended. he rings the cook’s bell, and hands the dishes from the table to the Other servants to carry away, receiving from them the second course. which he places on the table. removing the covers as before, and again taking his place at the sideboard. Carving at dinner is now generally done by the butler. for even the every-day iamin dinner is not put upon the table. the chief man? servant carving each dish at a side table. After serving the soups the butler has time to pour out the wine taken after that course, then he returns to his post at the side table. rEntrees have now so superseded the old~iashioned joints, that a skiliul carver can easily manage to do all that is necessary even at a large dinner. After dinner the butler receives the dessert from the other servants, and arranges it on the table, with plates and glasses, and then takes his place behind his master’s chair to hand the wines and ices. while the footman stands behind his mistress for the same purpose, the other attendants leaving the room. Before dinner he should satisfy himself that the lamps, candles. electric globes or gas burners are in perfect order, it not lighted, which will nsually be the case. Having served every.one with their share of the dessert, put the fires in order (when these are used). and seen the lights are all right, at a signal from his master. he and the footman leave the room. He now proceeds to the drawing-room, arranges the fireplace, and sees to the lights ; he then returns to his pantry, prepared to answer the boil, and attend to the company, while the £00th is clearing away and cleaning the plate and glasseSJ At tea he again attends. .At bedtime he appears with the candles ; he locks up the plate, secures doors and windows. and sees that all. the fires are safei in addition to these duties, the butler, where only one iootman is kept, will be required to perform some of the duties of the valet and to pay bills. But the real duties of the butler are in the wine cellar ; there he should be competent to advise his master as to the price and quality I764 HOUSEHOLD MANAGEMENT of the wine to be laid in 3 “ fine,” bottle, cork, and seal it, and place it in the bins. Brewing, racking, and bottling malt liquors belong to his office, as well as their distribution. These and other drinkables are brought from the cellar every day by his own hands, except where an under-butler is kept ; and a careful entry of every bottle used, entered in the cellar book. THE FOOTMAN The Single Footman.--In households where only one footman is kept. he has to do the work that in larger establishments is allotted to the first, second and third footmen with some little assistance from the butler if one is kept ; but in many cases a parlour-maid lends him help in laying the cloth and waiting at table. His duties we give in detail. these being in efl'ect those of the three named, and it will not be difliv cult to determine, where several footmen are kept, which portion of the duties belongs to each. In large households the head footman usually stays at home to answer the door to visitors, and the second footman goes out with the carriage. Footman's Morning Duties—He is expected to rise early in order to get through his early morning work before the family are stirring. Boots and shoes, knives and forks, should be cleaned, coal scuttles filled, lamps in use trimmed, then any gentleman’s clothes that require it brushed, hot water taken up and baths Prepared before he tidies himself, has his own breakfast, and lays that for the family. At breakfast the foot- man carries up the um and places the chief dishes upon the table. If any waiting is required, he does it assisted by parlour-maid or house— maid. During the morning his time will be occupied in cleaning plate, windows, etc., according to the rules of the house in which he is engaged, and he will have to answer the front door and look after the sitting-room fires. After these duties will come laying the table for luncheon. Afternoon Dutles.--As at breakfast, where only one man-servant is kept, but little waiting is required at luncheon after the soup or hot dishes have been served. These taken away, the £00th will have his own dinner. When the family have left the dining-room, the footman clears away, washes the glass used, and cleans the plate. He then prepares himself either to go out with the carriage or to answer the door to visitors, as the case may be. \Vhen required to go out with the carriage, it is the footman’s duty to see that the inside is free from dust, and he should be ready to open and close the door after his mistress. In receiving messages at the carriage door he should turn his ear to the speaker, so as to comprehend what is said, in order that he may give his directions to the coachman clearly. When the house he is to call at is reached, he should knock and return to the carriage for orders. In closing the door upon the family, he should see that the handleis securely turned, and that no part of the ladies' dress is shut in. DOMESTIC SERVANTS AND THEIR DUTIES 1765 It is the lootman’s duty to carry messages or letters for his master or mistress to their friends, to the post, or to the tradespeople ; and nothing is more important than despatch and exactness in doing so. Politeness and civility to visitors is one of the things masters and mistresses should exact rigorously. When visitors present themselves, the servant charged with the duty of opening the door will open it promptly, and answer, without hesitation, if the family are “ not at home," or “ engaged.” On the contrary, if he has no such orders, he will answer affirmatively, open the door wide to admit them, and precede them to open the door of the drawing-room. If the family are not there, he will place chairs for them, and intimate civilly that he goes to inform his mistress. If the lady is in her drawing-room, he announces the name of the visitors, having previously acquainted himself with it. In this part of his duty it is necessary to be very careful to repeat the names correctly 3 mispronouncing names is very apt to give ofi’ence. When the visitor is departing, the servant should be at hand, ready, when run'g for, to open the door 3 he should open it with arespectful manner, and close it gently when the visitors are fairly beyond the threshold. Afternoon tea is brought in by the single footman. In many houses a small table is first brought in by him for this purpose (the butler would follow with the tray where the former is kept), then after seeing that there are sufficient cups and hot water ready at hand for his mistress, quits the room, holding himself in readiness to answer the drawing-room bell for change of cups or anything that may be required. Evening duties—For dinner, the footman lays the cloth, arranges knives, forks, and glasses, etc. (see How to lay the table, pp. 1690-! )and places chairs enough for the party, distributing them equally on each side of the table. About half an hour before dinner, he rings the dinner-bell or gong, where that is the practice, and occupies himself with carrying up every- thing he is likely to require. At the expiration of the time, having communicated with the cook, he rings the dinner bell, and proceeds to take it up, with such assistance as he can obtain. Having ascer- tained that all is in order, that his own dress is clean and presentable and his gloves are without a stain, he announces in the drawing- room that dinner is served, and stands respectfully by the door until the company are seated : he places himself on the left, behind his master, who is to distribute the soup ; where soup and fish are served together, his place will be at his mistress’s left hand ; but he must be on the alert to see that whoever is assisting him, whether male or female, are 'at their posts. If any of the guests has brought his own servant with him, his place is behind his master’s chair, rendering such assistance to others as he can, while attending to his master’s wants throughout the dinner. While attentive to all, the footman should be obtrusive to none ; he should give nothing but on a waiter, and always hand it with the I766 HOUSEHOLD MANAGEMENT left hand and on the left side of the person he serves, and hold it so that the guest may take it with case. In lifting dishes from the table, he should use both hands, and remove them with care, so that nothing is spilt on the table cloth or on the dresses of the guests. In opening wine, let it be done quietly, and without shaking the bottle ; if crusted, let it be inclined to the crusted side, and decanted while in that position. In opening champagne, it is not necessary to discharge it with a pop ; properly cooled, the cork is easily extracted with- out any explosion ; when the cork is out, the mouth of the bottle should be wiped with a napkin. At the end of the first course, notice is conveyed to the cook, who is waiting to send up the second, which is introduced in the same way as before; the attendants who remove the fragments carrying the dishes from the kitchen and handing them to the footmen or butler, whose duty it is to arrange them on the table. After dinner, the dessert-glasses and wines are placed on the table by the footman, who places himself behind his master's chair, to supply wine and hand round the ices and other refreshments, all other servants leaving the room. As soon as the drawing-room bell rings for tea, the footman enters with the tray, which has been previously prepared; hands the tray round to the company, with cream and sugar, the tea and coffee being generally poured out, while another attendant hands cakes, toast, or biscuits. If it is an ordinary family party, where this social meal is prepared by the mistress, he carries the urn or kettle, as the case may be ; hands round the toast, or such other eatable as may be required,removing the whole in the same manner when tea is over. Receptions and Evening Pardon—The drawing-rooms being prepared. the card tables laid out with cards and counters, and such other arrange- ments as are necessary made for the reception of the company, the rooms should be lighted up. The attendant should avoid displaying an interest in his master or mistress's game. Footman’s Livery—4t is usual to allow each man two suits per year, also to find him in silk stockings, and fur capes, if they are worn. THE SINGLE MAN—SERVANT OR PAGE Duties of Single Man~80"!ant.F---According~ to the household in which either of these is employed so will his duties be, but in all or any they partake of the various ones of the servants before mentioned. In many places the single man~servant devotes most of his time to the garden, the remainder being spent in cleaning windows, boots. knives, etc., bringing in water and coal, carrying messages and such workas would fall to the under-footman in larger establishments. When this is the case, the man an employed is seldom required to wear livery or wait at table. In other establishments where a gardener is kept and no out~door work demanded of the one indoor servant, his duties are all that he can contrive to do of those of the butler and iootman. DOMESTIC SERVANTS AND THEIR DUTIES 1767 A Page is supposed as a rule (that is where no man-servant is kept) to do duty, to a certain extent, for all. THE COACHMANQGROOM AND STABLE BOY The Head 0! the Stables.-~The establishment we have in view will cona sist of coachman, groom and stable boy, who are capable of keeping in perfect order four horses, and perhaps a pony. Of this establishment the coachman is chief. Besides skill in driving, he should possess a good general knowledge of horses ; he has usually to purchase provender, to see that the horses are regularly fed and properly groomed, watch over their condition, apply simple remedies to trifling ailments in the animals under his charge, and report where he observes symptoms of more serious ones which he does not understand. He has either to clean the carriage himself, or see that the stable boy does it properly. The groom’s first duties are to keep his horses in condition. In the morn- ing, about six o'clock, or rather before, the stables should be opened and cleaned out, and the horses fed, first by cleaning the rack and throwing in fresh hay, putting it lightly in the rack, that the horses may get it out easily; a short time afterwards their usual morning feed of oats should be put into the manger. While this is going on, the stable boy should remove the stable dung, and sweep and wash out the stables, in order to keep them sweet and clean. The real duties of the groom follow! where the horses are not taken out for early exercise, the work of grooming immediately commences. The curry-comb ought not to be necessary if a horse is in good condition, but a good strap- ping with a damp wisp is the principal thing requisite; the horse should be strapped so that every hair is touched and cleaned to the root. The best wisp is made from a hay band, untwisted, and again doubled up after being moistened with water; this is applied to every part of the body, as the brushing has been, by changing the hands, taking care in all these operations to carry the hand in the direction of the coat; Stains in the hair are removed by sponging, or, when the coat is very“ dirty, by the water brush ; the whole being finished oil by a linen or flannel cloth. The horse cloth should be put On by taking the cloth. in both hands, with the outside next you, and with your right hand to the off side, throw it over his back, placing it no farther back than will leave it straight and level, which will be a foot from the tail. Put the roller round, and the pad piece under it, about six or eight inches from the fone legs. The horse’s head is now loosened ; he is turned about in his stall to have his eyes and nose sponged out, his head and ears rubbed and brushed over every part, including throat, with the dusting cloth, finishing by “ pulling his ears," which all horses seem to enjoy very much. This done, the mane and foretop should be combed out, passing a wet sponge over them, sponging the mane on both sides, by throwing it back to the midrifi, to make it lie smooth. The horse is now turned to his head stall, his tail (:0de out, cleaning it of stains with a wet brush r768 HOUSEHOLD MANAGEMENT or sponge, trimming both tail and mane, and forelock when necessary, smoothing them down with a brush on which a little oil has been dropped. Watering usually follows dressing ; but some horses refuse their food until they have drunk : the groom should not, therefore, lay down exclusive rules on this subject, but study the temper and habits of his horse. Some great authorities on stable management recommend that drinking water should always be kept in the stalls, so that the horses can drink when inclined. This arrangement however is not popular with most grooms Exercise.—-All horses not in work require at least two hours’ exercise daily, and in exercising them a good groom will put them through the paces to which they have been trained. In the case of saddle horses, he will walk, trot, canter and gallop them, in order to keep them up to their work. With draught horses they ought to be kept up to a smart walk and trot. Feeding must depend on their work, but they require feeding three times a day, with more or less corn each time, according to their work. In the fast coaching days it was a saying among proprietors, that "his belly was the measure of his food ” ; but the horse’s appetite is not to be taken as a criterion of the quantity of food. Horses vary very much in their appetites, as well as in their digestive powers. The following are safe signs that a horse is not being over fed: a healthy pink mouth, clearing up his food to the last cat, and healthy droppings. If the mouth be yellow, food left, or the dung loose or hard and slimy, give bran mashes for a day, afterwards include allowance of. corn. Afresh young horse can bruise its own oats when it can get them; but aged horses, after a tirne, lose the power‘of masticating and bruising them, and bolt them whole : thus much impeding the work of digestion. For an old horse, bruise the cats ; forayoung one it does no harm and little good. Oats should be bright and dry, and not too new. Where they are new, sprinkle them with salt and water 3 otherwise, they overq load the horse’s stomach. Chopped straw mixed with cats, iii the pro portion of a third of straw or hay, is a good food for horses in full work ; and carrots, of which horses are remarkably fond, have a perceptible eflect in a short time on the gloss of the coat. Shoeing.--A horse should not be sent on a journey or any other hard work immediately after new shoeing ; the stiffness incidental to new shoes is not unlikely to bring him down. A day’s rest, with reasonable exercise, will not be thrown away after this operation. Have the feet stopped at night after being shod ; it will keep the feet moist, and allow the nails to better hold. 0n reaching home very hot.-—Should necessity cause the horse to arrive in that state, the groom should walk him about for a few minutes i this done, he should take ed the moisture with the scraper, and after DOMESTIC SERVANTS AND THEIR DUTIES r769 wards wisp him over with a handful of straw and a flannel cloth ; if the cloth is dipped in some spirit all the better. He should wash, pick, and wipe dry the legs and feet, take off the bridle and crupper, and fasten it to the rack, then the girths, and put a wisp of straw under the saddle. When sufficiently cool, the horse should have some hay given him, and then a feed of oats : if he refuse the latter, offer him a little wet bran, or a handful of oatmeal in tepid water. When he has been fed, he should be thoroughly cleaned, and his body clothes on, and, if very much harassed with fatigue, a little good ale or wine will be well bestowed on a valuable horse, adding plenty of fresh litter under the belly. Harness.---Every time a horse is unbridled, the bit should be carefully washed and dried, and the leather wiped, to keep them sweet, as well as the girths and saddle, the latter being carefully dried and beaten with a switch before it is again p it on. In washing a horse's feet after a day’s work, the master should insist upon the legs and feet being washed thoroughly with a sponge until the water flows over them, and then rubbed with a. brush till quite dry. Harness, if not carefully preserved, very soon gets a shabby, tarnished appearance. Where the coach- man has a proper harness room and sufficient assistance, this is in- excusable and easily prevented. The harness room should have a wooden lining all round, and be perfectly dry and well ventilated. Around the walls, hooks and pegs should be placed for the several pieces of harness, at such a height as to prevent their touching the ground ; and every part of the harness should have its peg or hook- one for the halters, another for the reins, and others for snaflles and other bits and metal work a and either a wooden horse or saddle-tree for saddles and pads. All these parts should be dry, clean and shining. This is only to be done by careful cleaning and polishing, and the use of several requisite pastes. The metallic parts, when white, should be cleaned by a soft brush and plate powder; the copper and brass parts burnished with rottenstone powder and oil; steel with emery powders—both made into a paste with a little oil. DUTIES OF THE GROOM Carriages being valuable and costly have to be most carefully dealt with. They should be carefully cleaned before putting away, and the coach-house should be perfectly dry and well ventilated, for the wood work swells with moisture ; it shrinks with heat, unless the timber has undergone along course of seasoning ; it should also have a dry floor, a boarded one being recommended. It must be removed from the am- moniacal influence of the stables, from open drains and cesspools, and other gaseous influences likely to affect the paint and varnish. When the carriage returns home, it should be carefully washed and dried, and that. if possible. before the mud has time to dry on it. This is done by Q I770 HOUSEHOLD MANAGEMENT first well slushing it with clean water, so as to wash away all particles of sand, having first closed the sashes to avoid wetting the linings. The body is then gone carefully over with a soft mop, using plenty of clean water, and penetrating every corner of the carved work, so that not an atom of dirt remains ; the body of the carriage is then raised by placing the jack under the axletree, and raising it so that the wheel turns freely ; thisis now thoroughly washed with the mop until the dirt is removed, using a wash-brush for corners where the :mop does not penetrate. Every particle of mud and sand removed by the mop, and afterwards with a wet sponge, the carriage is wiped dry, and, as soon after as possible, the varnish is carefully polished with soft leather, using a little sweet oil for the leather parts, and even for the panels, so as to check any tendency of the varnish to crack. Stains are removed by rubbing them with the leather and sweet oil ; if that fails, a little Tripoli powder mixed with the oil will be more successful. In preparing the carriage ior use, the whole body should be rubbed over with a clean leather and carefully polished, the iron work and joints oiled, the plated and brass work occasionally cleanedq—the one with plate powder, or with well-washed whiting mixed with sweet oil, and leather kept for the purpose-pthe other with rottenstone mixed with a little oil, and applied without too much rubbing, until the paste is removed ; but, if rubbed every day with the leather, little more will be required to keep it untarnished. The linings require careful brushing every day, the cushions being taken out and beaten, and the glass sashes should always be bright and clean. The wheel tires and axletree are carefully seen to, and greased when required, the bolts and nuts tighte ened, and all the parts likely to get out of order overhauledl These duties, however, are only incidental to the coachman’s oflice, which is to drive ; and much of the enjoyment of those in the carriage depends On his proficiency in his art-wmuch also of the wear oi the carriage and horses. He should have sufficient knowledge of the construction 01 the carriage to know when it is out of order--to know, also, the pace at which he can go over the road he has under him without risking thd springs, and without shaking those he is driving too much. Driving.-—Having, with or without the help of the groom or stable boy, put his horses to the carriage, and satisfied himself, by walking round them, that everything is properly arranged, the coachman pro' ceeds to the off-side of the carriage, takes the reins from the back of the horses, where they were thrown, buckles them together, and, placing his foot on the step, ascends to his box, having his horses now entirely under control. In ordinary circumstances, he is not expected to de- scend, for where no footman accompanies the carriage, the doors are usually so arranged that even a lady may let herself out, if she wishes to, from the inside. The coachman’s duties are to avoid everything approaching an accident, and all his attention is required to guide his horses. The pace at which he drives will depend upon his orders—in DOMESTIC snnwmrs AND THEIR DUTIES 1771 all probability a moderate pace of seven or eight miles an hour: less speed is injurious to the horses, getting them into lazy and sluggish habits ; for it is wonderful how soon these are acquired by some horses. Unless he has contrary orders, a good driver will choose a smart pace, but not enough to make his horses sweat ; on level roads this should never be seen. The true coachman’s hands are so delicate and gentle, that the mere weight of the reins is felt on the bit, and the directions are indicated by a turn of the wrist rather than by a pull ; the horses are guided and encouraged, and only pulled up when they exceed their intended pace, or in the event of a stumble ; for there is a strong though gentle hand on the reins, In choosing his horses every master will see that they are properly paired “that their paces are about equal. When their habits difier it is the coachman's duty to discover how he can, with least annoyance to the horses, get that pace out of them. Some horses have been accustomed to be driven on the check, and the curb irritates them ; others, with harder mouths, cannot be controlled with the slight leverage this afiords : he must, therefore, accommodate the horses as he best can. The reins should always be held so that the horses are “in hand " : but he is a very bad driver who always drives with a tight rein; the pain to the horse is intolerable and causes him to rear and plunge, and finally break away, if he can. He is alsoa bad driver when the reins are always slack ; the horse then feels abandoned to himself ; he is neither directed nor supported, and if no accident occurs, it is great good luck; The whip, in the hands of a good driver, and with well-bred cattle, is there more as a precaution than a “ tool ” for frequent use ; if he uses it, it is to encourage, by stroking the flanks ; except, indeed, he has to punish some waywardness oi temper, and then he does it efiectually, taking care, however, that it is done on the flank, where there is no very tender part, never on the cruppert THE CHAUFFEUR The duties of the Chauffeur are very similar to those of the Coach. man, and a careful perusal oi the preceding article will instruct him in many important matters. His foremost duty is to possess a thorough knowledge of the mechanism of the car he controls, and 'to acquaint himself quickly with its vagaries. After a run he should always clean the car in accordance with the instructions given to the coachman for cleaning a carriage, and before starting out again he should see that all parts of the car are properly oiled, and that the tank of a petrol~driven car has been filled, that he carries a plentiful supply of petrol and accessories for slight repairs, that the lamps are filled and in proper order, and that the metal work and the seating of the car are clean and bright. When a long trip is contemplated 1772 HOUSEHOLD MANAGEMENT the Chauffeur should always thoroughly acquaint himself with the route by a study of the maps of the district before setting out. THE VALET AND THE LADY’S-MAID Attendants on the person.—-The valet and waiting-maid are placed near the persons of the master and mistress, receiving orders only from them, dressing them, accompanying them in all their journeys, the confi- dants and agents of their most unguarded moments, of their most secret habits. All that can be expected from such servants is polite manners, modest demeanour, and a respectful reserve, which are indispensable. Some of the duties of the valet we have hinted at in treating of the duties of the footman. His and the lady's-maid's day commences by seeing that their employer's dressing-room is in order ; that the housemaid has swept and dusted it properly ; that the fire is lighted and burns cheer. fully ; and some time before the master or mistress is expected, they will do well to throw up the sash to admit fresh air, closing it, however, in time to recover the temperature which they know is preferred. It is their duty to air the body linen before the fire ‘; to lay out the clothes intended to be worn, carefully brushed and cleaned. All the articles of the toilet should be in their places, the razors properly set and stropped, and hot water ready for use. A valet often accompanies his master when shooting, when he would carry the extra gun and load for him. Shaving.--A valet should be prepared to shave his master if required ; and he should, besides, be a good hairdresser. Shaving over, he has to brush the hair, beard and moustache, arranging the whole simply and gracefully, according to the style preferred. Every fortnight, or three weeks at the utmost, the hair should be cut, and the whiskers trimmed as often as required. A good valet will now present the various articles of the toilet as they are wanted ; the body linen, necktie, which he will put on, if required, and afterwards, waistcoat, coat and boots, in suitable order, and carefully brushed and polished. Having thus seen his master dressed, if he is about to go out, the valet will hand him his cane, gloves and hat, the latter well brushed on the outside with a soft brush, and wiped inside with a clean handkerchief, respectftu attend him to the door, open it for him, and receive his last orders for the day. He now proceeds to put everything in order in the dressing-room, cleans the combs and brushes, and brushes and folds up any clothes that may be left about the room, and puts them away in the drawers. Hairdressing is one of the most important parts of the lady’s-maid's office, Lessons in hairdressing may be obtained, and at not an unreason- able charge, and a lady’s-maid should initiate herself in the mysteries of hairdressing before entering on her duties. If a mistress finds her maid handy, and willing to learn, she will not mind the expense of a few lessons, which are almost necessary, as the fashion and mode of dressing DOMESTIC SERVANTS AND THEIR DUTIES 1773 the hair is continually changing. Brushes and combs should be kept scrupulously clean, by washing them about twice a week; to do this oftener spoils the brushes, as very frequent washing makes them so very soft. Care of Linen.—-On its return from the wash, it is very necessary to examine every piece separately, so that all missing buttons be supplied, and only articles properly washed and in perfect repair passed into the wardrobe. The Wardrobe.-—It is the valet’s and lady’s-maide duty, where it is permitted, to select from the wardrobe such things as are suitable for the occasion, to see that their employer’s wardrobe is in thorough repair, and to make him or her acquainted with the fact if they see that any additions to it are required. A lady’s-maid should possess a thorough knowledge of dressmaking and repairing and restoring clothes. Dresses of tweed, and other woollen materials may be laid out on a table and brushed all over; but in general, even in woollen fabrics, the lightness of the issues renders brushing unsuitable to dresses, and it is better to remove the dust from the folds by beating them lightly with a handkerchief or thin cloth. Silk dresses should never be brushed, but rubbed with a piece of merino, or other soft material, of a similar colour, kept for the purpose. Summer dresses of barege, muslin, mohair, and other light materials, simply require shaking ; but if the muslin be tumbled, it must be ironed afterwards. If feathers have sufiered from damp, they should be held near the fire for a few minutes, and restored to their natural state by the hand or a soft brush, or re-curled with a blunt knife, dipped in very hot water. Satin boots or shoes should be dusted with a soft brush, or wiped with a cloth. Kid or varnished leather should have the mud wiped ofl with a sponge charged with milk, which preserves its softness and polish. Furs, feathers and woollens require the con- stant care of the waiting-maid. Furs and feathers not in constant use should be wrapped up in linen washed in lye. From May to September they are subject to being made the depository of the moth-eggs. The valet’s and lady’s-maid's attire should, in its way, be as irre- proachable as their employer’s on all occasions, and there being no hard or heavy work for them to perform, this is not difficult to manage. The valet has his meals served in the housekeeper’s or steward’s room, he and the lady’s-maid taking, after the two here mentioned, precedence of the other servants. Attendance.—It is, perhaps, unnecessary to add that it is their duty to be in waiting when the master or mistress returns home to dress for dinner, or for any other occasion, and to have all things prepared for their second dressing. Previous to this, they bring under notice the cards of visitors who may have called, deliver the messages they may have received, and otherwise acquit themselves of the morning’s 1774 HOUSEHOLD MANAGEMENT commissions, and receive orders for the remainder of the day. The routine of evening duty is to have the dressing-room and study, where there is a separate one, arranged comfortably, the fires lighted, candles prepared, slippers in their place, and aired, and everything in order that is required for their employer’s comfort. The valet and the lady's-maid should have a good knowledge of packing, and on them devolves the task of getting tickets, looking out routes, securing seats, carriages and berths, as the case may be E while they are also responsible for the luggage. When travelling by rail, unless they occupy the Same carriage as their master or mistress, they should, when the train stops for any length of time, be in attendance in base anything should be required. A knowledge of foreign languages is a most useful qualid fication. General Observations.--The valet and lady's-maid, from their supposed influence with their master and mistress, are exposed to some tempta- tions to which other servants are less subjected. They are probably in communication with the tradespeople who supply' articles for the toilet : such as hatters, tailors, dressmakers, and perfumers. The conduct of waiting-maid and valet to these people should be civil but independeht, inaking reasonable allowance for want of exact punctuality if any such can be made ,- they should represent any inconvenience respectfully, and if an excuse seems unreasonable, put th matter fairly to master or mistress, leaving it to them to notice it further, if they think it neceSsary. No expectations of a personal character should influence them one way or the other. Defcrence to a master and mistress, and to their friends and visitors, is one of the implied terms of their engagement; and this deference must apply even to what may be considered their whims. THE PARLOUR-MAID A parlour-maid is kept in many households in place of a single footman, and in these cases her duties (indoor duties we should say) are practic-i ally the same as his, with attendance on her mistress in place of that given by him to his master. It will be best to detail her work in a household of three servants (the other two, cook and housemaid, with, perhaps, a kitchen-maid beside). We are of course not reckoning the nursery and its attem- dants in speaking of the servants, as the former are, or should be, a thing apart, and the cook would be the only one to whom the existence of a nursery, properly" arranged, would give any extra work. The duties of the parlour-maid are to open the door to visitors, show them into the drawing-room, bring up afternoon tea and clear it away, lay the table for luncheon and dinner, and ‘wait during the latter meal, with or without the assistance of the housemaid f she keeps the linen in repair, waits upon her mistress, assisting her to DOMESTIC SERVANTS AND THEIR DUTIES I775 dress when required, also upon any lady visitor. She has often to help in bed making, and is generally required to dust the drawing-room, often. to arrange the flowers for that and the dining-room, to put up trash curtains, look after the drawing~room fire, and answer the sitting-room bell. She washes up the breakfast, tea and cofiee things, and the glass and plate from dinner, and the plate is under her charge to be kept clean and in order» She does, in fact, all the lighter and less menial work oi a housemaid, combining with these many little tasks that a mistress who kept only two servants would in all probability do for herself. Everyday Dress.--As a housemaid, her morning attire should be a print gown and simple white cap, but she will not need the rough apron worn by the former, and ban wear a white one, so that she is always ready to answer bells. In the afternoon her dress should be a simply-made black one, relieved by white collar, cufis and cap, and a pretty lame trimmed bib apron. Waiting at Table.¢--The parlour-maid should move about the room as noiselesle as possible, anticipating people’s wants by handing them things without being asked for them, and altogether be as quiet as possible. It will be needless here to repeat what we have already said respecting waiting at table in the duties of the butler and footman 1 rules that are good to be observed by them, are equally good for the parlour-maid. If there be a man-servant in attendance, he takes the butler’s place and she the iootman’s, as already detailed ; if the housemaid assists, then the parlour-maid takes the first place. Evening Werkk-eDinner over, the parlour-maid will now have to remove and wash up the plate and glass used, restoring everything to its place; next prepare the tea and take it up, bringing the tea» things down when finished with, and lastly,- give any attendance required in the bedrooms. A still-room maid is kept in some large establishments where there is a iull stafi of men, and she does some few of the duties of the parlour-q maid 01 smaller households. She washes and puts away the china, for example, from breakfast and tea, prepares the tea~trays for the drawing-room, arranges the dining-room dessert and sometimes the flowers, and generally waits on and assists the housekeeper. We can more easily define her duties, however, by calling her what she practically is, the housekeeper’s assistant. THE HOUSEMAID Upper Housemaida—In large establishments there are several house- maids, and according to the number kept the actual work of the head housemaid may be determined—being practically little if there be many, while her responsibilities are in inverse ratio. She has not so much to do the work as to see that it is done, reserving the lighter and more important tasks for her own share. The best upper housemaids are those that have risen to the post, 1776 HOUSEHOLD MANAGEMENT having thus had a good sound training and possessing a practical know“ ledge of how every household task should be performed. The upper housemaid’l duties would include, besides a general superin-i tendence, the care of the household linen, the covering of furniture, the dusting, if not the sweeping, of the drawing-room, the helping to make the chief beds and other tasks, always making it her duty to go the round of the bedrooms, both morning and evening, to see that toilet tables, wash-hand stands, fires, etc., are in order. The first duty of the housemaid in winter is to open the shutters of all the lower rooms in the house, and take up the hearthrugs in those rooms which she is going to “ do " before breakfast. In some families, where there are only a cook and housemaid kept, and where the drawing4 rooms are large, the cook has the care of the dining-room, and the house—x maid that of the breakfast-room, library and drawing-rooms. After the shutters are all opened, she sweeps the breakfast~room, sweeping the dust towards the fireplace, of course previously removing the fender. She should then lay a cloth (generally made of coarse wrappering) over the carpet in front of the stove, and on this should place her housemaid’s box, containing blacklead brushes, leathers, emery-paper, cloth, black~ lead, and all utensils necessary for cleaning a grate, with the cinders pail on the other side. She now sweeps up the ashes and deposits them in her cinder-pail, which is a japanned tin pail, with a wire sifter inside, and a closely-fitting top. In this pail the cinders are sifted, and reserved for use in the kitchen or under the copper, the ashes only being thrown away. The cinders disposed of, she proceeds to blacklead the grate, producing the blacklead, the soft brush for laying it on, her blacking and polishing brushes, from the box which contains her tools. The housemaid’s box should be kept well stocked. Having blackened, brushed and polished every part, and made all clean and bright, she now proceeds to lay the fire. Sometimes it is very difficult to get a proper polish to black grates, particularly if they have been neglected and allowed to rust at all. But later on we give recipes for treating them that will be found useful, Bright grates require unceasing attention to keep them in perfect order. A day should never pass without the housemaid rubbing with a dry leather the polished parts of a grate, as also the fender and fire- irons. A careful and attentive housemaid should have no occasion ever to use emeryspaper for any part but the bars, which, of course, become blackened by the fire, The several fires lighted, the housemaid proceeds with her dusting and polishing the several pieces of furniture in the breakfast parlour, leaving no corner unvisited. Before sweeping the carpet, it is a good practice to sprinkle it all over with tea-leaves, which not only lay all dust, but give a slightly fragrant smell to the room. It is now in order for the reception of the family, and where there is neither footman nor parlqur-maid, she now presseds to the dressingaegm, and lights her DOMESTIC SERVANTS AND THEIR DUTIES I777 mistress’s fire if she is in the habit of having one to dress by. Her mistress is called, hot water placed in the dressing-room for her use, her clothes—as far as they are under the housemaid's charge—put before the fire, hanging a fire-guard on the bars where there is one, while she proceeds to prepare the breakfast. The housemaid’s work in summer is considerably abridged: she throws open the windows in the several rooms not occupied as bedrooms, that they may receive the fresh morning air before they are occupied ;, she prepares the breakfast-room by sweeping the carpet, rubbing tables and chairs, dusting mantel-shelf and picture-frames with a light brush, dusting the furniture and sweeping the rug ; she cleans the grate when necessary, and re-arranges the ornaments with which it is filled when necessary, leaving everything clean and tidy for breakfast. It is not enough, however, in cleaning furniture, just to pass lightly over the surface 3 the rims and legs of tables, and the backs and legs of chairs and sofas, should be rubbed vigorously daily; if there is a bookcase, every corner of every pane and ledge requires to be carefully wiped, so that not a speck of dust can be found in the room. Morning Work.---After the breakfast-room is finished, the housemaid should proceed to sweep down the stairs, commencing at the top, whilst the cook has the charge of the hall, doorstep and passages. After this she should go into the drawing-room, cover up every article of furniture that is likely to spoil, with large dusting-sheets, and put the chairs together, by turning them seat to seat, and, in fact, make as much room as possible, by placing all the loose furniture in the middle of the room, whilst she sweeps the corners and sides. When this is accomplished, the furniture can then be put back in its place, and the middle of the room swept, sweeping the dirt, as before said,. towards the fireplace. The same rules should be observed in cleaning the drawing-room grates as we have just stated, putting down the cloth, before commencing, to prevent the carpet from getting soiled. In the country, a room would not require sweeping thoroughly like this more than twice a week; but the housemaid should go over it every morning with a dust-pan and broom, taking up every crumb and piece she may see. After the sweep. ing she should leave the room, shut the door, and proceed to lay the breakfast. Where there is neither footman nor parlour-maid kept, the duty of laying the breakfast cloth rests on the housemaid. Laying the Cloth for Breakfast.--The heater of the tea-urn is to be first placed in the hottest part of the kitchen fire ; or, where the kettle is used, boiled on the kitchen fire, and then removed to the parlour, where it is kept hot. Having washed herself free from the dust arising from the morning’s work, the housemaid collects the breakfast things on her tray, takes the breakfast~cIch from the napkin-press, and carries them all on the tray into the parlour ; arranges them on the table, placing a sufficiency of knives, forks and salt-cellars for the family, taking care that the salt is pleatiiul. and salt and <1! . and takes the tray back is i778 HOUSEHOLD MANAGEMENT the pantry ; gets a supply of milk, cream and bread ; fills the butter-#- dish, and sees that hot plates and egg-cups are ready where warm meat or eggs are served, and that the butter-knife and bread-knife are in their places. And now she should give the signal for breakfast, holding herself ready to fill the urn with hot water, or hand the kettle, and take in the rolls, toast and other eatables, with which the cook supplies her, ’ when the breakfast-room bell rings ; bearing in mind that she is never to enter the parlour with dirty hands or with a dirty apron, and that everything is to be handed on a tray ; that she is to hand everything she may be required to supply on the left hand of the person she is serving, and that all is done quietly and without bustle or hurry. In some families, where there is a large number to attend on, the cook waits at breakfast whilst the housemaid is busy upstairs in the bedrooms, or sweeping, dusting and putting the drawing-room in order. Bedroom Work—Breakfast served, the housemaid proceeds to the bedchambers, throws up the sashes, if not already done, pulls up the blinds, throwing back the curtains at the same time, and opens the beds by removing the clothes, placing them over a horse, or failing that, over the backs of chairs. She now proceeds to empty the slope. In doing this, everything is emptied into the slop-pail, leaving a little scalding-hot water for a minute in vessels that require ‘it; adding a drop of turpentine to the water, when that is not sufficient to cleanse them. The basin is emptied, Lwell rinsed with clean water, and carefully wiped 3 the ewers emptied and washed 3 finally, the water-jugs them“ selves emptied out and rinsed, and wiped dry. As soon as this is done, she should remove and empty the pails, taking care that they also are well washed, scalded and wiped as soon as they are empty. N ext follows bed-making, at which one of the other servants usually assists I but, before beginning, velvet chairs, or other things injured by dust, should be removed to another room. In bed-making, the fancy 0! its occupant should be consulted: some like beds sloping from the top towards the feet, swelling slightly in the middle ; others, perfectly flat] a good housemaid will accommodate each bed to the taste or the sleeper, taking care to shake, beat and turn it well in the process. Some persons prefer sleeping on the mattress ;* in which case a feather bed is usually beneath, resting on a second mattress, and a straw palliasse at the bottom. In this case, the mattresses should change places daily; the feather bed placed on the mattress shaken, beaten, taken up and opened several times, so as thoroughly to separate the feathers 3 if too large to be thus handled, the maid should shake and beat one and first, and then the other, smoothing it afterwards equally all ever into the required shape, and place the mattress gently over it. Any leathers which escape in this process a tidy servant will put back through the seam oi the tick ; she will also be careful to sew up any stitch that gives way the moment it is discovered. The bed-clothes are laid on. beginning with an under blanket and sheet, which are tucked under the mattress DOMESTIC SERVANTS AND THEIR DUTIES 1779 at the bottom. The bolster is then beaten and shaken, and put on, the top of the sheet rolled round it, and the sheet tucked in all round. The pillows and other bed-clothes follow, and the counterpane over all, which should fall in graceful folds, and at equal distance from the ground all round. The curtains are drawn to the head and folded neatly across the bed, and the whole finished in a smooth and graceful manner. Where spring mattresses are used, care should be taken that the over one is turned every day. The housemaid should now také up in a dust- pan any pieces that may be on the carpet I,- she should dust the room, shut the door, and proceed to another room. When all the bedrooms are finished, she should dust the stairs and polish the hand-rail of the banisters, and see that all ledges, window-sills, etc., are quite free from dust. It will be necessary for the heusemaid to divide her work, so that she may not have too much to do on certain days, and not sufficient to fill up her time on bther days. In the country, bedrooms should be swept and thoroughly cleaned once a week i and to be methodical and regular in her Work, the housemaid should have certain days for doing certain rooms "thoroughly. For instance, two bedrooms on Monday, two on Tuesday, the dra‘Wingsroom on Wednesday, and so on, reserving a day for thoroughly cleaning the plate, bedroom candlesticks, etc., etc., which she will have to do where there is no parlour-maid or footman kept. By this meahs the work will be divided, and there will be no un- necessary bustling and hurrying, as is the case where the work is done at any time, without rule or regulation. Weekly Work.--Once a week, when a bedroom is to be thoroughly cleaned, the housemaid should commence by brushing the mattresses of the bed before it is made ; she should then make it, shake the curtains, lay them smoothly on the bed, and pin or tuck up the bottom valance, so that she may be able to sweep under the bed. She should then unloop the window-curtains, shake them, and pin them high up out of the way. After clearing the dressing-table, and the room altogether of little articles of china, etc., etc., she should shake the toilet-covers, fold them up, and lay them on the bed, ever which a large dusting sheet should be drawn. She should then sweep the room, clean the grate, wash the washing-table apparatus, removing all marks or fur round the jugs caused by the water. The water-bottles and tumblers must also have her attention, as well as the top of the washing-stand. When these are all clean and arranged in their places, the housemaid should scrub the floor where it is not covered with carpet, under the bed, and round the wainscot. She should use as little soap and soda as possible, as too free a use of these articles is liable to give the boards a black appearance. In winter it is not advisable to scrub rooms too often, as it is difficult to dry them thoroughly, and nothing is more dangerous than to allow persons to sleep in a damp room. The house- maid should now dust the furniture, blinds, ornaments, etc. : polish the looking-glass; arrange the toilet-cover and muslin ; remove the cover I780 HOUSEHOLD MANAGEMENT from the bed, and straighten and arrange the curtains and counterpane. A bedroom should be cleaned like this every week. As modern furni~ ture is now nearly always French-polished, it should often be rubbed with an old silk rubber, or a fine cloth or duster, to keep it free from smears. Three or four times a year, any of the polishes, for which we give recipes, may be applied with very great success, as any of them make French-polished furniture look very well. One precaution must be taken—not to put too much of the polish on at one time, and to rub, not smear it over the articles. Lights—The chamber candlesticks should be brought down and cleaned, gas and electric globes cleaned, and the parlour lamps trimmed --and here the housemaid's utmost care is required. In cleaning candlesticks, as in every other cleaning, she should have cloths and brushes kept for that purpose alone i the knife used to scrape them should be applied to no other purpose; the tallow-grease should be thrown into a box kept for the purpose; the same with everything connected with the lamp-trimming; always bearing in mind, that without perfect cleanliness, which involves occasional scalding, no lamp can be kept in order, After scalding a lamp, it shouldbe rinsed out with a little spirits; this will prevent the oil sputtering on first being lighted after the scalding. Evening Duties.--In summer-time the windows of all the bedrooms, which have been closed during the heat of the day, should be thrown open for an hour orso after sunset, in order to air them. Before dark they should be closed, the bed-clothes turned down, and the night- clothes laid in order for use when required. During winter, where fires are required in the dressing-rooms, they should be lighted an hour before the usual time of retiring, placing a fire-guard before each fire. At the same time, the night-things on the horse should be placed before it to be aired. The upper housemaid may be required to assist her mistress 'to undress and put her dress in order for the morrow 5 in which case her duties are very much those of the lady’s-maid. And now the fire is made up for the night, the fireguard replaced, and everything in the room in order for the night, the housemaid taking care to leave the night-candle and matches together in a convenient place, should they be required. On leisure days the housemaid should be able to do some needlework for her mistress—such as turning and mending sheets and darning the house-linen, or assist her in anything she may think fit to give her to do. For this reason it is almost essential that a house- maid, in a small family, should be an expert needlewoman. Spring Cleaning.-This general cleaning usually takes place in the spring or early summer, when the warm curtains of winter are replaced by the light and cheerful muslin ones. Carpets are at the same time taken up and beaten. In this case she will probably have made up her mind to try the cleaning process, and arranged with the company to send for them on the morning when cleaning commenced. It is hardly DOMESTIC SERVANTS AND THEIR DUTIES I781 necessary to repeat that on this occasion every article is to be gone over. The same thorough system of cleaning should be done throughout the house; the walls cleaned where painted, and swept down with a soft broom or feather brush where papered; the window and bed curtains, which have been replaced with muslin ones, carefully brushed, or if, they require it, cleaned; lamps not likely to be required washed out with hot water, dried and cleaned. The several grates should be fur- nished with their summer ornaments. As winter approaches, this house-cleaning will have to be repeated, and the warm bed and window curtains replaced. The process of scouring and cleaning is again necessary, and must be gone through, beginning at the top, and going through the house, down to the kitchens. Occasional Work.--Independently of these daily and periodical clean- ings, other occupations will present themselves from time to time which the housemaid will have to perform. When spots show on polished furniture they can generally be restored by soap-and-water and a sponge, the polish being brought out by using a little polish, and then well rubbing it. Again, drawers which draw out stiffly may be made to move more easily if the spot where they press is rubbed over with a little soap. These are the duties of the housemaid or housemaids, and according to the number kept so will the work be divided between them, every household having different rules and management. THE GENERAL SERVANT The general servant’s duties depend entirely upon the size of the house- hold of which she is a member and upon the number of other domestics employed“ Speaking generally her duties comprise those that are already treated of in the articles on the housemaid and the parlour- maid. Often indeed she is expected to do the cooking as well. The routine of a general servant’s duties depends upon the kind of situation she occupies; but a systematic servant should so contrive to divide her work, that every day in the week may have its proper share. By this means she is able to keep the house clean with less fatigue to herself than if she left all the cleaning to do at the end of the week. Supposing there are five bedrooms in the house, two sitting-rooms, kitchen, scul- lery, and the usual domestic offices :--on Monday she might thoroughly clean two of the bedrooms; on Tuesday, two more bedrooms; on Wednesday, the other bedroom and stairs; on Thursday, the drawing- room; on. Friday morning she should sweep the dining-room very thoroughly, clean the hall, and in the afternoon her kitchen tins and bright utensils. By arranging her work in this manner, no undue pro- portion will fall to Saturday’s share, and she will then have this day for cleaning plate, cleaning her kitchen, and arranging everything in nice order.r The regular work must, oi course, be performed in the usual manner,i as we have endeavoured to describe. Before retiring to bed I782 HOUSEHOLD MANAGEMENT she will do well to clean up plate, glasses, etc., which have been used for the evening meal, and prepare for her morning's work by placing her wood near the fire on the hob to dry, taking care there is no danger of it igniting, before she leaves the kitchen for the night. Before retiring, she Will have to lock and bolt the doors, unless the master undertakes this office himself. Home Washing.--If the washing, or even a portion of it, is done at home. it will be impossible for the general servant to do her household duties thoroughly during the time it is about, unless she have some assistance. Usually, if all the washing is done at home, the mistress hires some one to assist at the wash-tub, and sees to little matters herself, in the way of dusting, clearing away breakfast things, folding, starching and ironing, the fine things. With a little management much can be accomplished provided the mistress be industrious, energetic, and willing to lend a helping hand. Let washing-day or week be not the excuse for having everything in a muddle ,U and although " things " cannot be cleaned so thoroughly, and so much time spent upon them, as ordinarily, yet the heuse may be kept tidy and clear from litter without a great deal of exertion, either on the part of the mistress br servant. THE DAIRYMAID 'The duties of the dalrymald differ censiderably in difierent districts. In Scotland, Wales, and some of the northern counties women milk the cows. On some of the large dairy-farms in other parts of England, she takes her share in the milking; but in private families the milking is generally performed by the cowkeeper, and the dairymaid only receives the milk-pails from him morning and night, and empties and cleans them preparatory to the next milking, her duty being to supply the family with milk, tream and butter, and other luxuries depending on the “ milky mothers " of the herd. The Dalry.-The locality of the dairy is usually fixed near to the house ; it should neither be exposed to the fierce heat of the summer's sun, nor to the equally unfavourable frosts of winter—4t must be both sheltered and shaded. If it is a building apart from the house and other offices, the walls should be tolerany thick, and if hollow, the tempera- ture will be more equable. This should tango from 60° to 65° F., never exceeding the latter. The floor should slope very gentlyto one side or Corner, where there should be an outlet for the water to escape when the floor is flushed ; and the dairy should contain at least two ipartments, besides a cool place for storing away butter. One of the partments, in which the milk is placed to deposit cream, or to ripen for churning, is usually surrounded by shelves of marble or slate (perforated ones keep the milk freshest), on which the milk-dishes rest; but it will be found a better plan to have a large square or round table of stone in the centre, with a water-tight ledge all round it, in which water may remain in hot weather. Round this table the milk-dishes should be DOMESTIC SERVANTS AND THEIR DUTIES I783 ranged, one shelf, or dresser, of slate or marble, being kept for the various occupations of the dairymaid : it will be found a better plan than put-1 ting them on shelves and corners against the wall There should be a tunnel or Ventilator in the ceiling, communicating with the open air, made to open and shut as required. Double windows are recommended, but of the lattice kind, so that they may open, and with wiresgauze blinds fitted into the opening, and calico blinds, which may be wetted when additional coolness is required. The other apartment will be used for churning, washing and scrubbing—in fact, the scullery of the dairy, with a boiler for hot water, and a sink with cold water laid on, which» should be plentiful and good. In some dairies a third apartment, or“ at least, a cool airy pantry, is required for storing away butter, with shelves bf marble or slate, to hold the cream-jars while it is ripening, and where cheeses are made, a fourth becomes necessary. The dairy should be removed both from stable and cowhouse, and larder; no animal smells should come near it, and the drainage should be perfect. The dairy utensils are not numerous-~churns, milk-pails for each cow 3 hair-sieves, slices of tin, milk-pans, marble dishes tor cream ior family use, scales and weights, a portable rack for drying the utensils, wooden bowls, butter-moulds, and butter patters, and wooden tubs for washing the utensils, comprising pretty nearly everything. Pails are made of maple-wood or elm, and hooped, or of tin, more or less ornamented. One is required for each cow. The hair-sieve is made of closely-twisted horse-hair, with a rim, through which the milk is strained to remove any hairs which may have dropped from the bow in milking. Milk dishes are shallow basins of glass, of glazed earthenware, or tin, about 16 inches in diameter at top, and 1 2 at the bottom, and 5 or 6 inches deep. holding about 8 to 10 quarts each when full. Churns are all sorts and sizes, from that which churns 70 or 80 gallons by means of a strap from the engine, to the square box in which a pound of butter is made. The churn used for families is a square box, 18 inches by 12 or .13, and :1 deep, bevelled below to the plane oi the dashsrs, with a loose lid or cover. The dasher consists of an axis of wood, to which the four beaters or fanners are attached; these fans are simply four pieces of elm strongly dovetailed t0gether, forming an oblong shape,» with a space left open, ‘two of the openings being left broader than the others ; attached to an axle they form an axis with four projecting blades; the axle fits into supports at the centre of the box : a handle is fitted to it, and the act of churning is done by turning the handle. Supply 0! Mllk.--The dairymaid receives the milk from the cow- keeper, each pail being strained through the hair-sieve into one of the milk-basins. This is left in the basins from twenty-four to thirty-six hours in the summer, according to the weather; after which it is skimmed of! by means of the slicer, and poured into glazed earthenware to “ turn " for churning. Some persons preler making up a separate churning for the milk of each cow, in which there is some advantage. r784 HOUSEHOLD MANAGEMENT In this case the basins of each cow, for two days, would either be kept together or labelled. As soon as emptied, the pails should be scalded and every particle of milk washed out, and placed away in a dry place till next required ; and all milk spilt on the floor, or on the table or dresser cleaned up with a cloth and hot water. Where very great attention is paid to the dairy, the milk-coolers are used larger in winter, when it is desirable to retard the cooling down and increase the creamy deposit, and smaller in summer to hasten it ; the temperature required being from 55° to 60°. In summer it is sometimes expedient,in very sultry weather, to keep the dairy fresh and cool by suspending clothes dipped in chloride of lime across the room. Times for Churuing.--In some dairies it is usual to churn twice, and in others three times a week ; the former produces the best butter, the other the greatest quantity. With three cows, the produce should be 27 to 30 quarts a day. The dairymaid should churn every day when very hot, if they are in full milk, and every second day in more temper- ate weather ; besides supplying the milk and cream required for a large establishment. The churning should always be done in the morning 3 the dairymaid will find it advantageous in being at work on churning mornings by five o’clock. The operation occupies from twenty minutes to half an hour in summer, and considerably longer in winter, A steady, uniform motion is necessary to produce sweet butter ; neither too quick nor too slow. Rapid motion causes the cream to heave and swell, from too much air being forced into it ; the result is a tedious churning, and soft, bad-coloured butter. Colouring.--In spring and summer, when the cow has her natural food, no artificial colour is required ; but in winter, under stall feed— ing, the colour is white and tallowy, and some persons prefer a high colour. This is communicated by mixing a little finely-powdered annatto with the cream before putting it into the churn ; a still more natural and delicate colour is communicated by scraping a red carrot into a clean piece of linen cloth, dipping it into water, and squeezing it into the cream. Washing the Button—As soon as the butter comes, the milk is poured off, and the butter put into a shallow wooden tub or bowl, full of pure spring water, in which it is washed and kneaded, pouring ofi the water and renewing it until it comes away perfectly free from milk. Im— perfect washing is the frequent cause of bad butter, and in nothing is the skill of the dairymaid tested more than in this process ; more- over, it is one in which cleanliness of habits and person are most neces- sary. Butter Mills—The operations of churning and butter-making over, the butter-milk is disposed of 1 usually, in England, it goes to the pigs, but it is a very wholesome beverage when fresh, and some persons like it ; the disposal, therefore, will rest with the mistress : the dairy- maid’s duty is to get rid of it. She must the: weld with boiling water DOMESTIC SERVANTS AND THEIR DUTIES 1785 and scrub out every utensil she has used ; brush out the churn, clean Out the cream jars, which will probably require the use of a little com- mon soda to purify ; wipe all dry, and place them in a position where the sun can reach them for a short time, to sweeten them. Devonshlre Cream.---In Devonshire, celebrated for its dairy system, the milk is always scalded. The milk-pans, which are of tin, and contain from 10 to :2 quarts, after standing IO or 12 hours, are placed on a hot plate of iron, over a stove, until the cream has formed on the surface, which is indicated by the air-bubbles rising through the milk, and producing blisters on the surface-coating of cream. This indicates its approach to the boiling-point ; and the vessel is now removed to cool. When quite cool, the cream is skimmed off with the slice. It is now the clouted cream for which Devon$1ire is so famous and is placed in the churn, and churned until the butter comes, which it generally does in a much shorter time than by the other process. The butter so made contains more caseine than butter magic in the usual way, but does not keep so long. Cost of Dalry.--It is calculated that a good cow costs, from May I to Oc- tober i, when well but economically kept, £ 5 165. 6d. ; and from October I to April 30, {:0 2s. 60!. During that time she should produce 22 7 lbs. of butter, besides the skimmed milk. Of course, if new milk and cream are required, that will diminish the quantity of butter. Besides churning and keeping her dairy in order, the dairymaid has charge of the whole produce, handing it over to the cook, butler, or housemaid as required ; and she will do well to keep an exact account both of what she receives, and how and when she disposes of it. THE LAUNDRY-MAID: The Laundry-maid is charged with the duty of washing and getting-up the family linen--a situation of great importance where the washing is all done at home ; but in large towns, where there is little convenience for bleaching and drying, it is chiefly done by professional laundresses and companies, who apply mechanical and chemical processes to the purpose. These processes, however, are supposed to injure the fabric of the linen ; and in many families the fine linen, cottons, and muslins are washed and got-up at home, even where the bulk of the washing in. given out. In country and suburban houses,where greater conveniences exist, washing at home is more common—in country places universal. A good laundry establishment for a large household consists of a washings house, an ironing and drying-room, and sometimes a drying-closet heated by furnaces. The washing-house will probably be attached to the kitchen ; but it is better that it should be completely detached from it, and of one story, with a funnel or shaft to carry off the steam. It will be of a size proportioned to the extent of the washing to be done. A range of tubs, either round or oblong, opposite to, and sloping towards, the light, narrower at the bottom than the top, for convenience in 1786 HOUSEHOLD MANAGEMENT stooping over, and fixed at a height suited to the convenience of the women using them ; each tub having a tap for hot and cold water, and another in the bottom, communicating with the drains, for drawing ofi foul water. A boiler and furnace, proportioned in. size to the wants of the family, should also be fixed. The flooring Should be York stone, laid on brick piers, with good drainage, or asphalte, sloping gently towards a gutter connected with the drain. Adjoining the bleaching- house, a second room, about the same size, is required for ironing, drying, and mangling. The contents of this room should comprise an ironing-board, opposite to the light 3 a strong white deal table, about twelve or fourteen feet long, about three and a half feet broad, with drawers for ironing-blankets; a mangle in one corner, and clothes horses for drying and ailing ; cupboards for holding the various irons, starch, and other articles used in ironing ; a hot-plate built in the chimney, with furnace beneath it for heating the irons; sometimes arranged with a fine for carrying the hot air round the room for drying. Where this is the case, however, there should be a funnel in the Ceiling for ventilation and carrying off steam I; but a better arrangement is to have a hot-air closet adjoining, heated by hot-air pipes, and lined with iron, with proper arrangements for carrying off steam, and clothes- horses on castors running in grooves, to run into it for drying purposes. This leaves the laundry free from unwholesome vapour. Sorting of Llnen.---T he laundry-de should commence her labours on Monday morning by a careful examination of the articles committed to her care, and enter them 'in the washing-book, separating the white linen and collars, sheets and body-linen into one heap, fine muslins into another, coloured cotton and linen fabrics into a third, woollens into a fourth, and the coarser kitchen and other greasy cloths into a fifth. Every article should be examined for ink or grease spots, or for fruit or wine-stains. Ink-spots are removed by dipping the part into hot water, and then spreading it smoothly on the hand or on the back of a spoon, pouring a few drops of oxalic acid or salts of sorrel over the ink spot, rubbing and rinsing it in cold water till removed; grease spots, by rubbing over with yellow soap, and rinsing in hot water ; fruit and wine spots by dipping in a solution of sal ammoniac or spirits of wine and rinsing. Soakingwd‘he sheets and fine linen should be placed in a tub and just covered with lukewarm water, in which a little soda has been dissolved and mixed, and left there to soak till the morning. The greasy cloths and dirtier things should be laid to soak in another tub, in a liquor composed of § lb. of unslaked lime to every 6 quarts of water which has been boiled for two hours, then left to settle, and strained ofl‘ when clear. Each article should be rinsed in this liquor to wet it thoroughly, and left to soak till the morning, just covered by it when the things are pressed together. Coppers and boilers should be filled, and the fires laid ready to light. Washing.--Early on the following morning the fires should be lighted. DOMESTIC SERVANTS mu THEIR4 DUTIES r787 and, as soon as hot water can be procured, washing commenced 5 the sheets and body-linen should be taken first, each article being removed in succession from the lye in which it has been soaking, rinsed, rubbed, and wrung, and laid aside until the tub is empty, when the foul water is drawn oil, The tub should be again filled with lukewarm water, about 80°, in which the articles should again be plunged, and each gone over carefully with soap, and rubbed. Experi- enced washerwomen rub one linen surface against the other, two parts being thus cleaned at once, ,After the first washing, the linen should be put into a second water, as hot as the hand can bear it, and again rubbed over in every part, examining every part for spots not, yet removed, which require to be again soaped over and rubbed till thoroughly clean a then rinsed and wrung, the larger and stronger articles by two of the women 5 the smaller and more delicate articles requiring gentler treatment. Boilinzw-In order to remove every particle of soap, and produce a good colour, they should now be placed, and boiled for about an hour and a half, in the copper, in which soda, in the proportion of a teaspoonful to every twq gallons of water, has been dissolved. Some very careful laundresses put the linen into a canvas bagto protect it from the scum and sides of the copper, When taken out it should again be rinsed, first in clean hot water, and then in abundance of cold water, slightly tinged with blue and again wrung dry. It should now be removed from the washing- house and hung up to dryer spread out to bleach, if there are conveniences for it ,3 and the earlier in the day this is done, the clearer and whiter will be the linen, Coloured muslins, cottons, and linens require a milder treatment 3 any application of soda will discharge the colour, and soaking all night, even in pure water, deteriorates the more delicate tints. \Nheu ready for washing, if not too dirty, they should be put into cold water and washed very speedily, using the common yellow soap, which should be rinsed off immediately, One article should be washed at a time, and rinsed out immediately before any others are wetted. When washed thoroughly they should be rinsed in succession, in soft water, in which common salt has been dissolved, in the proportion of ahandful to three or four gallons, and afterwards wrung gently, as soon as rinsed. with as little twisting as possible, and then hung out to dry. Delicate-coloured articles should not be exposed to the sun, but dried in the shade, using clean lines and wooden pegs. Woollen articles are liable to shrink unless the flannel has been well shrunk before making up, This liability is increased where very hot water is used 1 cold water would thus be the best to wash woollens in ; but as this would not remove the dirt, lukewarm water, about 8 5°, and, yellow soap, are recommended. When thoroughly washed in this, they require a good deal of rinsing in cold water, to remove the soapr Greasy cloths, which have soaked all night in the liquid described, should 1788 HOUSEHOLD MANAGEMENT be now washed out with soap-and-water as hot as the hands can bear, first in one water, and rinsed out in a second (soda will be needed in the water used), and afterwards boiled for two hours in water in which a little soda is dissolved. When taken out, they should be rinsed in cold water, and laid out or hung up to dry. Silks and Stuffs.--Silk handkerchiefs require to be washed alone. When they contain snuff, they should be soaked by themselves in {lukewarm water for two or three hours ; they should be rinsed out and put to soak with the others in cold water for an hour or two ; then washed in lukewarm water, being soaped as they are washed. If this does not remove all stains, they should be washed a second time in similar water, and when finished, rinsed in soft water in which a handful of common salt has been dissolved. In washing stuff or woollen dresses, the band at the waist and the lining at the bottom should be removed, and wherever it is gathered into folds ; and, in furniture, the heme and gatherings. A black silk dress, if very dirty, must be washed: but, if only soiled, soaking for four-and-twenty hours will do ; if old and rusty, a pint of common spirits should be mixed with each gallon of water, which is an improvement under any circumstances. The opera- tions should be concluded by rinsing the tubs, cleaning the coppers, scrubbing the floors of the washing-house, and restoring everything to order and cleanliness. Washing Machines—The use of machines for washing, wringing and mangling has now become general. They can be had suitable for the smallest as well as the largest family, and materially save labour, and in a short time, their cost. According to the machines used so do the instructions vary, each maker having some specialty. It may, how~ ever, be roughly stated that stains should be rubbed out of clothes before they are put into the machines, and that care should be taken in wringing the articles that the buttons be not dragged off. An ordinary family washing machine when opened out occupies a space of about from 4 ft. to 5 ft. square (not more room than tubs would take), but when not in use it can be greatly reduced. A wringing machine is sometimes attached to a washing one, and is occasionaly a thing apart, which can be fixed to an ordinary tub. It may be said that it is of the greatest use if there is anything like heavy washing to be done, as with very little trouble the clothes are thoroughly wrung, and all the water being squeezed out, time in drying is thus saved. Wringing machines also serve for mangling ones. Mangling.--Linen, cotton, and other fabrics, after being washed and dried, are made smooth and glossy by mangling and by ironing. The mangling process, which is simply passing them between rollers subjected to a very considerable pressure,produced by weight, is confined to sheets, towels, table linen, and similar articles which are without folds or plaits. Ironing is necessary to smooth body-linen, and made-up articles of deli- cate texture or gathered into folds. DOMESTIC SERVANTS AND THEIR DUTIES I789 Starehlng is a process by which stifiness is communicated to certain parts of linen, as the collars and fronts of shirts, by dipping them in a paste made of starch boiled in water, mixed with a little gum Arabic, where extra stiffness is required. When the l‘ things to be starched ’l are washed, dried, and taken ofl the lines, they should be dipped into the hot starch made as directed, squeezed out, and then just dipped into cold water, and immediately squeezed dry. If fine things be wrung, or roughly used, they are very liable to tear, so too much care cannot be exercised in this respect, If the article is lace, clap it between the hands a few times, which will assist to clear it i then have ready laid out on the table a large clean towel or cloth, shake out the starched things, lay them on the cloth, and roll it up tightly, and let it remain for three or four hours, when the things will be ready to iron. lronlng.-+The irons consist of the common flat-iron, which is of different sizes, varying from 4 to 10 inches in length, triangular in form, and from 2} to 4} inches in width at the broad end : the oval iron, which is used for more delicate articles ; and the box-iron, which is hollow, and heated by a red-hot iron inserted into the box. The Italian iron is a hollow tube, smooth on the outside and raised on a slender pedestal with a footstalk. Into the hollow cylinder a red-hot iron is pushed, which heats it : and the smooth outside of the latter is used, on which articles such as frills and plaited articles are drawn. Crimping and gauflering~ machines are used for a kind of plaiting where much regularity is required. To be able to iron properly requires much practice and experience. Strict cleanliness with all the ironing utensils must be observed, as, if this is not the case, not the most expert ironer will be able to make her things look clear and free from smears, etc. After wiping down her ironing table, the laundry-maid should place a coarse cloth on it, and over that the ironing—blanket, with her stand and iron-rubber ; and having as certained that her irons are quite clean and of the right heat, she proceeds with her work. It is a good plan to try the heat of the iron on a coarse cloth or apron before ironing anything fine ; there is then no danger of scorching. For ironing fine things, such as collars, cufis, muslins, and laces, there is nothing so clean and nice to use as the box-iron, the bottom being bright, and never placed near the fire. It is always perfectly clean ; it should, however, be kept in a dry place, for fear of its rusting. The skirts of muslin dresses should be ironed on a skirt-board covered with flannel, and the fronts of shirts on a smaller board, also covered with flannel, this board being placed between the back and front. After things are mangled, they should also be ironed in the folds and gathers ; dinner-napkins smoothed over, as also table-cloths ; pillow-cases, and sometimes sheets. The bands of flannel petticoats, and shoulder- straps to flannel waistcoats, must also undergo the same process. HOUSEHOLD RECIPES CHAPTER LXIX. Work, Cleaning, Washing, etc.; Making Pastes, Powders, Lotions, etc.; and Tests for Foods Ania—Cut lemons in slices and place around the haunts of ants, and they will disappear as if by magic. Aromatic Vinegar—Put 2 quarts of best vinegar, with a ozs.. each of sage, rosemary; mint, we, and wormwood, into a jar. Let it stand by the side of the fire for a week a then strain, and add Q oz, of spirits of wine. Arms, to Whiten.-*+Rubbing a ripe tomato over the arms will Whiter! the skin, because there is an acid in the vegetable Which acts as a mild bleach. Rub a slice of ripe tomato over the arms 2 or 3 tirnes a day, and then massage the juice well into the skin with the palms of the hands. Let it dry on, and then wash off with clear water, in which a little borax has been dissolved. Follow this with an application of pure cold cream or a mixture of glycerine and rosewater. After 0! Roses.—-F ill a large earthenware jar with the leaves of rose- fiowers picked over and freed from all dust and dirt. Pour upon them as much pure spring water as will cover them, and from sunrise to sunset, for 6 or 7 days in succession, set the vessel where it will receive the sun’s rays. At the end of the third br fourth day a number of particles of a fine yellow oily matter will float on the surface, which, after a day or two, will gather into a scum. This is the attar of roses. It must be taken up as often as it appears, with a piece of cotton wool tied to a stick, and squeezed from this into a small phial which must be kept corked and tied over. Bail Blue or Stone Blue.—--Take finely powdered indigo and starch in equal quantities, and make them into a paste with warm water, then form the mass into small balls or cakes. The quantity of indigo must be increased if the blue is required to be of a very deep colour. Bandoline, to Makers-Take r teaspoonful of Quince seeds, 1 table- Spoonful of flax seed and a pinch of mustard seed. Mist them and bruise them in a mortar. Put them into 2 pints of soft or rain water, and boil down to I pint in a double boiler. Strain throilgh a cloth, and, after the addition of any perfume desired, it is ready for use. Bfllhlr‘HA few drops of tincture of benzoin form a most refreshing addition to the matutinal bath. This has the eifect‘ of keeping the 1790 . HOUSEHOLD RECIPES I79r i skin fresh and in good condition. Oatmeal is also very beneficial. When tired, a warm bath with some liquid ammonia sprinkled in it will be found a stimulant. Bath Water, to Softens—J he following lavender lotion is good for softening bath watert 4 ozs. alcohol, } oz. ammonia, and I drachm oil of lavender. Beer, to Conditionr-When beer is received in casks it is advisable to give full and heavy kinds about two or three weeks' rest, and the lighter kinds about one week, before being used. Beetlesr—See Crickets. Bicycles, to Clean and Store.---After a ride, and while the mud and dust are quite fresh, brush the machine thoroughly. Clean the chain with paraffin, and oil very slightly with cycle oil, taking care to wipe care- fully afterwards, or dust will accumulate on the oil and clog the machine. Wash the enamelled and plated parts, dry carefully and polish the latter with plate powder. Avoid wetting the tyres. In storing a bicycle away for the winter, cover the metal parts with vaseline. If the room in which the bicycle is to be kept is very dry, keep a basin of water there. A moist atmosphere will prevent the tyres from spoiling. Blacklng.--Take 4 ozs. of ivory-black, 4 025. of treacle, 1 oz. of sulphuric acid, 2 spoonfuls of best olive oil, 1} pints of best white wine vinegar ; mix the ivory-black and treacle well in an earthen jar : then add the sulphuric acid, and stir : next pour in the oil ; and, lastly, add the vinegar, stirring it in by degrees, until thoroughly incorporated. Black Lace, to Revive.--Make some black tea about the strength usual for drinking and strain it off the leaves. Pour enough tea into a basin to cover the material ; let it stand 10 or :2 hours, then squeeze the lace several times, but do not rub it. Dip it frequently into the tea, which will at length assume a dirty appearance. Have ready some gum- water and press the lace gently through it 3 roll it in a cloth and pat it well ; after which, pin it to a towel in any shape you wish it to take. When nearly dry cover it with another towel and iron it with a tool iron. The lace, if previously sound and discoloured only, will after this process look as g00d as new. Blankets.--Wet 2 large tablespoonfuls of borax in a pint of soft water, and when dissolved add to the water in which the blankets are to be soaked. Put a pair of blankets into the liquid, and let them remain overnight. Next day rub and drain and rinse thoroughly in two waters, and hang up to dry. Do not wring them. Boot Paste (Black).--The following is good polish for black boots and consists of } lb. of glue dissolved in § pint of water, a ozs. brown sugar, I} ozs. of dissolved gum arabic, i of a lb. each of pulver- ised indigo, lamp-black and ivory-black, and r teaspoonful of glycerine. Heat the mixture over a slow fire until it just boils, stirring it well; remove from the fire, then stir till cold, and store in small air-tight tins. Boot Polish (Black) .—For a black polish, take 3 lb. of beeswax, 1 lb. 1792 HOUSEHOLD MANAGEMENT of lard, { lb. of neatsfoot oil, rib. of turpentine, lib. of ivory-black, 11b. purified lamp-black, 11b. of pulverised indigo, and a tablespoonful of glycerine. Melt the wax and lard together, add the oil and stir well a allow it to cool, then add the turpentine, allowing it to heat slowly once more. While still warm add the ivory and lamp blacks and the indigo, then the glycerine. Scent with any pungent essence that is handyn The mixture should be stored in small flat tins, and kept air-tight, being careful to close the lid of a tin when the boot-cleaning process is finished. Boot Polish (Brenna—Take 1} lb. of beeswax, {- lb. of hogs' lard, 1 oz. . of neatsfoot oil, {1b. of turpentine, and sufficient dragon’s-blood to colour to fancy. Melt the wax and lard, then add the oil. After it is slightly cooled mix in the turpentine, and before the mixture gets too cool add the colouring matter, stirring it well in. Rub the polish on the leather with a rag, polish with a brush, and finish with a soft cloth. Boots and Shoes, to Render Waterproof.--Melt together 2 parts of beeswax' with I part of mutton fat, and apply to the leather at night, The boots should then be wiped next morning with a flannel. This com- position is useful for the winter, when they are likely to be exposed to snow and heavy wet. When blacked the boots will not polish so well. at first, but after the polish has been used several times they will polish brilliantly. Boots, to Gleam—The leather of to-day being of a diflerent texture to that in vogue years ago, the process of polishing boots has undergone considerable change, and the old-fashioned blacking, beloved of our forefathers, has been replaced by polishes. It is essential to prepare a clean surface to receive the polish. For this purpose a hard brush should be used, care being taken to remove all dirt from the edges of the boots. Having removed the dirt, the polish, a recipe for which is given on another page, should be thinly applied with a small brush, a larger and softer brush being used to obtain the first gloss, the final polishing being done with a velvet pad or a soft, clean duster. Boots, to Soiten.~To render boots and shoes soft and elastic after they have been put away, wash well in warm water and then rub in castor oil. Almost any oil will do for the purpose, but castor oil gives the most “ supple ” result. Bottles, to Clean.--First make a lye by boiling equal quantities of soda and quicklirne in water. When cold, put this in the bottles with a quantity of small shot and shake well. Rinse the bottles afterwards in clear water, drain thoroughly, warm them before the fire, finally blow~ ing the insides with a strong pair of bellows to absorb all moisture. Brass (Burnished), to Gleam—Apply red pomade and kerosene with a piece of coarse flannel, and allow to dry on for an hour before it is polished. Brass Candlesticks, to Polish-PA quart of lye and 2 ozs. of alum should be mixed tOgether, and the articles dipped into it, the surface being afterwards polished with a brush, CHINA AND EARTHENWARE. Ill CHINA AND EARTHENWARE. HOUSEHOLD RECIPES I793 Brass Ornaments, to Gleam—Wash them over thoroughly with ammonia, a brush being used to penetrate the interstices and chased portions. When the whole of the surface has been subjected to vigorous treat- ment with the ammonia, the articles should be rinsed in clean water, carefully dried, and polished with a clean leather. Britannia Metal.—A paste made of 2 tablespoonfuls of sweet oil and 1- of an oz. of ordinary washing soap, to which 4 ozs. of powdered whiting have been added, makes an efficient cleanser. It should be applied with a piece of flannel, and rubbed well over the surface. Another clean flannel should be used to remove the paste, when the metal should be polished with a chamois leather. Bronzes, to Gleam—Wash the surface with pulverised whitening or powdered saffron until the surface is smoothed,‘ then rub the surface with a paste of plumbago and saffron, which will impart the desired colour; finish off by heating the articles before a slow wood fire. Brown Boots, to Darken.—-Cut a potato in halves, and with these well rub the boots all over. Then take } a cupful of liquid annatto and as much bismark brown as will lie on a shilling, and place in i a cupful of boiling water. Mix well together, stirring until the solution is a rich dark brown. Brush this on the boots until they are an even colour all over. When dry, polish with brown boot polish, and finish with a soft flannel cloth. Brown Boots, to Dye Mach—Brown boots and shoes can be successfully dyed black by giving the leather an application of ordinary black ink. The brown polish should first be removed with a little hartshorn, after which as much ink must be rubbed in as the leather will absorb, when ordinary blacking and polishing will complete the transformation. Brown Boots, to Remove Stalns.—Cut a piece of lemon and rub it well on to the boots, then polish with brown polish, when all stains will quickly disappear and the boots 100k equal to new. - Bruises in Furniture.--To remove bruises from furniture, wet the part with warm water, double a piece of brown paper several times, soak it in warm water, and lay it on the bruise ; then apply a warm—not hot—iron until the moisture has evaporated. If the dent is not raised to the surface repeat the process. Brushes, to Wash.-—Dissolve a. piece of soda the size of a walnut in a quart of boiling water. Put the water into a basin, and after combing the hair from the brushes, dip them, bristles downwards, into the water and out again, keeping the backs and handles as free from the water as possible. Repeat this until the bristles look clean ; then rinse the brushes in cold water; shake them well, and wipe the handles and backs with a towel, but not the bristles, and set the brushes to dry in the sun, or near the fire, being careful not to put them too close. Wiping the bristles make them soft, as does also the use of soap. Buckskins, to Gleam—White buckskin should be cleaned with damp pipeclay, which should be carefully spread over the garments and left 3 M. I 1794 HOUSEHOLD MANAGEMENT on until it has dried thoroughly in the sun and air. Shake well, and the process is complete. Burnt Saueepans.—Pans and saucepans that have been burnt should never be filled with soda water, as this, although it removes the burnt portions, also makes the saucepans liable to burn again. Instead of SOda water, fill them with salt and water, and leave till next day, then bring slowly to boiling point. The burnt particles will come ofi without any difficulty, and there will be no after efiects. Carpets.—There are many carpet sweepers to be had, but few of them are really satisfactory, and it is well to be prepared in the event of a mechanical sweeper having to be discarded. Before sweeping rooms strew the floor with dried tea-leaves 0r freshly cut grass from a lawn 2 these will attract the dust and save much harm to the furniture, which, as far as possible, should be covered during the process. In sweeping thick-piled carpets, such as Axminster and Turkey, always brush the way of the pile : by so doing they may be kept clean for years 1 but if the broom is used the reverse way all the dust will enter the carpet and Soon spoil it. To lay a carpet satisfactorily a carpet stretcher is essential, as a heavy carpet cannot be kept free from rucks without the use of a “ grip " or stretcher. The carpet should be nailed at one end and worked the lengthway of the room, the side only being nailed when all the tucks have been got out of the carpet. Carpet squares do not require stretch- ing, being kept fiat by means of rings. To Clean a Carpet.-—Shred 4 ozs. of household soap into a bucket of water and add I 02. of Salts of Tartar and 2 quarts of boiling water. Use with a brush while the carpet is laid on the floor, and finish with a cloth dipped in clean warm water. Do only a small piece of the carpet at a time, and rub dry with a clean, cloth as much as is washed. To Reslore a Faded Carpet—Brush the carpet well, get a bucket of hot water, put in a tablespoonful of common salt and l a pint of ox-gall, and well rub the carpet with the solution. It will not only restore its colour, but will remove dirt and greasy marks. To Remove Ink from CarPets.—-Ink may be removed from the most delicate-looking carpet if the stain is washed immediately with milk. Plenty of milk must be used and rubbed into the carpet vigorously with a piece of clean flannel. The milk should be poured on to the stain, not on to the flannel. Ordinary salt is the best eliminator of soot stains on carpets. It must be sprinkled on the spots and allowed to remain for a short twe, when the whole should be brushed lightly ofi into a. dust~pan, the carpet being then brushed with a clean dry brush. In the event of moths having got into a carpet which has been put away, the best plan is to spread a damp huckaback towel over the affected part and press it with a hot iron until dry. It is not necessary to press hard, as the heat and steam do the work. It will destroy both moths and eggs. HOUSEHOLD RECIPES I795 Casks, to Gleam—Lime is the best ingredient for the washing of casks. It should be broken into lumps and put into the cask dry (it will take from 3 to 4 lb. for each cask). then pour in as many gallons of boiling water as there are pounds of lime, and close the bung hole. Roll the cask about now and then, and after a few hours wash it out, steam it, and let it 0001, 001111138, to Clean.-Ceilings which have become blackened with smoke may be easily cleaned with a cloth wrung out from warm water in which a piece of ordinary washing soda has been dissolved. Soap, however, should never be used in the process. Cement for China—Powdered quicklime mixed with white of egg and a. whey of milk and vinegar in equal parts, the whole beaten well and slightly warmed. makes an excellent cement for mending broken china. Ware of all kinds, from the coarsest kitchen utensils to fine porcelain, can also be repaired by the same means. Cement for Linoleum—A strong cement suitable for fastening linoleum to wood or stone flows is made by dissolving half a pound of garnet shellac with one pound of methylated spirit. If this is too stifi, thin with a little more spirit. The mixture should be as thick as treacle. Chamois Leather, to Gleam—Chamois leather Which has been used for polishing silver, and is very much soiled, should be put to soak in a pint of water to which 3 tablespoonfuls of household ammonia have been added. The leather should then be Worked about with a spoon, 80 a8 to press out the dirt as much as possiblclwhen it should be rinsed in tepid water, rubbed well. then rinsed in several fresh waters. and hung out to dry in the shade. Chimney 0n Fire.—Clo$e all dome and Windows tightly, and fix a wet blanket in front of the fire to prevent any draught going up the chimney. Clocks, to Clean.—Saturete some cotton waste, the size of an egg, with .kerosene, and put it in the bottom of the clock. Shut tight. In four days the works will be as clean as if new, and the cotton waste will be black with the particles of dirt which have been loosened by the kerosene fumes. Clothes, to Brush.—Finc clothes reqliire to be brushed lightly, and with a rather soft brush, except where mud is to be removed, when a hard one is necessary. Previously beat the clothes lightly to dislodge the dirt. Lay the garment On a table, and brush it in the direction of the nap. Clothinz on Firm—If one’s clothing should become ignited wrap a blanket, a carpet or woollen article tightly around the person, or roll over and ever on the floor. A sharp smack with the palm of the hand, taking care to press firmly-va quicklywwill often extinguish a small flame. Costs, to Dry-clean.--After removing all greasy spots with a grease ball lay the coat quite flat on the table, and cover it with clean, damp, silver sand, and with a bmsh beat it into the cloth. With a hard brush 1796 HOUSEHOLD MANAGEMENT well scour the sand out of it again, and the dirt will come away with it. after which air and press. Coloured Clothing, to Gleam—Before submitting coloured embroideries to an ordinary soap and water bath, it should be ascertained whether the colours are likely to run. The fashionable white mercerised blouses, embroidered pink, blue, and other colours, should be laid for two hours in salt and water before they are washed. The salt must be thoroughly dissolved and absorbed by the water. A teaspoonful of alum added to each gallon of brine helps to set colours. The water used for washing delicate embroideries likely to “ run " should not be very hot. Combs, to Clean.-—If it can be avoided, never wash combs, as the water often makes the teeth split, and the tortoiseshell or horn of which they are made, rough. Small brushes, manufactured purposely for cleaning ' combs, may be purchased at a trifling cost ; with one of these the comb should be well brushed, and afterwards wiped with a cloth. Complexion, to Improve.—Fresh milk salted is good for a muddy and rough-looking skin. Mix a level teaspoonful of salt with 2 table- spoonfuls of milk, and rub it gently over the skin, allowing it to dry on and remain till morning. The salt is astringent and of tonic qualities, and the milk is soothing and healing. Coral.--Tissue paper is a simple and safe thing to polish coral with. A screw of tissue paper kept handy will also suflice as a repolish for imitation gems in tortoiseshell combs. Corks, to Preserve from Insects.---The best preservative for corks is sealing-wax, but in cases where its use is not deemed advisable, the heads of bottles when corked should be dipped into quicklime slaked into a paste. Petroleum rubbed over the corks and necks will also serve to keep insects away. Corns—A capital remedy for corns is an ivy leaf steeped in vinegar and bound over the offending corn. It should be covered with oil silk and tied securely round the toe. Craps, to Renovate.-—Place a little water in a tea-kettle and let it boil until there is plenty of steam from the spout : then, holding the crape with both hands, pass it to and fro several times through the steam, and it will be clean and look nearly equal to new. Crickets and Beetles.-—-If the rind of cucumber is laid on floors where crickets and beetles abound, they will soon disappear. A method of destroying the pests is to place a deep saucer of stale beer upon the hearth at night, and rest three or four sticks upon the edge for the insects to crawl up. When once they get into the beer they soon drown. Damp in Cupboards.—A box of quicklime placed in a damp cupboard will entirely absorb all moisture in a few days. Damp Stains on Llnen.—-If damp stains are observed in any linen article which has been put away for any length of time, these should be rubbed with finely.powdered chalk, each spot being separately treated, and the chalk being allowed to remain on until the material has dried. The HOUSEHOLD RECIPES I797 linen should then be washed in the usual way in a lather made of warm water and yellow soap. Diamonds—Wash with soap and water, dry carefully with blotting paper which, rolled to a point, will reach the crevices in the set- ting. Dish Oovers, to Gleam—Wash in hot water and soap, and rub the insides with sweet oil. For the outsides a mixture of whitening and spirits of wine should be used. Polish with a wash leather. Dry Soap.--Dissolve 2} parts of good white soap in 3% parts of water by heating in a jacketed pan. When the soap is entirely dissolved, stir in gradually 4 parts of white soda ash or crystal soda, and then pour the mixture into shallow iron trays. Allow it to stand for a day or two to disintegrate ; it should then be roughly powdered, so that it will pass through a coarse sieve. Eider Down Quilt, to Wash—Prepare a tubful of warm water and boiled soap, and plunge the quilt into it. Squeeze with the hands till the water becomes dirty, then place in fresh suds and repeat the process till clean. Rinse well in as many changes of water as are necessary to get rid of the soap. Squeeze out the water, and hang up to dry. When dry, shake it till it is quite soft and full. Feather Boas, to Gleam—A paste made of flour and gasolene is an excellent cleanser for feather boas and ostrich plumes. The operation should, however, be carried out in the daytime out of doors, as the gasolene is highly inflammable. The fronds of the feathers should first be well squeezed between the fingers, until every particle has been coated with the paste, when the whole should be rapidly dipped into fresh gasolene, well squeezed once more, and dried in the open air. Feet, Tired.—Into an ordinary foot bath dissolve Q02. powdered alum, } dr. sulphate of zinc in water as hot as can possibly be endured. Soak the feet for ten minutes, then thoroughly dry. Dust the feet and also inside the stockings with boracic powder one part, powdered starch two parts, powdered French chalk one part, to which is added a few drops of eucalyptus oil. Felt Hats, to Gleam—A white beaver or felt hat which has become too soiled for use can be easily cleaned by means of powdered calcined magnesia. A pennyworth of the powder should be made into a paste with a little cold water and brushed well over the hat. When perfectly dry, well brush with a clean brush. Felt Hats, to Renovate.—Put a little cold water into a saucer, and add to it a. few drops of ammonia. Sponge the felt hats with it thoroughly after well brushing to remove all dust. Now wring a fairly thick cloth out of cold water, lay it over the hat and iron it with a moderately hot iron until it is dry. Finger Marks.—A few drops of paraflin applied by means of a house flannel will effectually remove finger marks on white enamelled doors and Windows. The woodwork should be wiped immediately afterwards I798 HOUSEHOLD MANAGEMENT with a cloth dipped in very hot water, or the smell of the oil will cling to the enamel for some time. Finger Kaila—Ii the finger nails have become stained or discoloured in any way they should be soaked in a pint of warm water containing a dessertspoonful of lemon juice. If the nails are very brittle, it is a good plan to dip them for a few minutes each day in lukewarm sweet oil. which has the eflect of making them less liable to crack or break off at the least provocation. Fire Extinguisher.--Take 10 lb. of common Salt, 5 lb. of sal ammoniac, and 3} gallons of hater. Mix well, bottle for use, and keep handy. In case of fire, one or two bottles thrown (so astobreak) into the burn. ing place will extinguish the fire. Funnels—A good lather for flannels is made from lukewarm water. pure white soap, and liquid ammonia, adding two tablespoonfuls of ammonia to a bucket of water. When washing flannels they should be steeped for about half an hour in warm water to which a few drops of ammonia have been added. Cover the washing tub with a board to keep in the steam, and wash in the ordinary way, the result being that they will not shrink. To restore shrunk flannels to their normal size, try laying the articles to be restored on the ironing-board, and on it spread a piece of cheese. cloth which has been wrung out of cold water. Press with a hot iron until the cheesecloth is perfectly dry. The garment will show a decided improvement. Floor Polish—Boil 2 ozs. of soap and I oz. of borax together in i a pint of water. Dissolve I oz. of beeswax and I oz. of candle ends in i a pint of turpentine; mix the two preparations, and add 1} pints of turpentine. Shake well before using. Floor Stains—A good oak stain for a floor is made of 2 028. of American potash and the same quantity of pearl ash. These should be mixed together. placed in a quart bottle filled up with water, the stain being worked with a still brush along the flooring in the direction of the grain of the wood. - A solution of permanganate of potash and waterwill be found admir- able when a dark stain is required, the surface of the boards being afterwards given two coats of varnish. Floor, to Wan—Shred {1b. of beeswax in a large jar, and melt by placing the jar in another vessel containing hot water. Next place 1} pints of best turpentine in a large pan, keeping it away from the fire or lighted gas, and slowly pour into this the melted wax, stirring rapidly all the time until the ingredients are thoroughly blended. Before applying this to the floor, see that the latter is perfectly clean and dry : then clip a flannel rubber into the mixture and rub the wood lengthwise, treating one board at a time till the whole floor is covered. Cover a block of wood of a suitable size with thick layers of flannel, and rub the floor briskly to obtain a fine smooth polish. HOUSEHOLl) RECIPES 1799 Fllee.--Beer or treacle in a saucer, or treacle smeared on sheets of paper will attract and kill flies. If a small quantity, say the equivalent of a teaspoonful, of carbolic acid be poured on a hot shovel it will drive flies from the room. A sprig of fresh mint hung up in a kitchen will also drive away flies. Flowers, to Revive.--Plunge the stems into boiling water, and by the time the water is cold the flowers will have revived. Then out the ends of the stems afresh, and place in fresh cold water. Footwear, to Preserve—Boots and shoes that have become hardened by water may be rendered soft again by the application of a little paraffin. The oil should be applied with a cloth and rubbed well into the leather. It also tends to preserve the leather, and so lengthens the life of the footgear. Of course, wet boots should be removed as soon as possible and then dried, but not close to the fire, or the leather will shrink and harden. The right plan is to stand the boots away from the fire and fill them with sawdust. The sawdust will quickly absorb the moisture, and the boots can then be put away for future use. Freckles, to Removw-Mix I 02. of Jamaica rum with 1 oz. of vinegar, 1 oz. of rosewater, and 3 ozs. of lemon juice. This lotion should be applied to the freckles freely during the day with a soft linen handkerchief, after which the affected parts should be lightly powdered. Fruit Stains on Llnen.-—-Powdered starch applied instantly to fruit stains on linen will always remove the stain. Let it remain on the linen until the discolouration has become absorbed by the starch, then brush off and wash in the usual way. Furniture Cream—A good furniture cream is made by dissolving I} ozs. shellac and {- oz. sandarac in 1 pint naphtha. To apply the polish, fold a piece of flannel into a sort of cushion, wet it well with the cream, then lay a piece of clean linen over the flannel: apply one drop of lin- seed oil ; rub the furniture in a circular direction, lightly at first. To finish off, use a little naphtha applied in the same way as the polish. Furniture Gloss.--Cut } lb. of yellow wax into small pieces and melt in a pipkin with 1 oz. of pounded black resin. Stir in gradually, while quite warm, 2 ozs. of oil of turpentine. Keep the composition in an air- tight tin when not in use. A little of the gloss should be rubbed 0n the furniture with a coarse woollen cloth, and polished Off with a soft duster. Furniture Polish.-—Take l 0: of beeswax,§ an oz of Castile soap, and 1 pint of turpentine. Let this stand for 24 hours, and shake the bottle to mix the ingredients. Next day shake it well again and fill the bottle with water. 0n the following day it should be of the consistency of thick cream, and will then be ready for use. Furniture Polish, Simple.-—This is made by melting the ends of wax candles and mixing with turpentine. After application the furniture should be rubbed hard with a soft cloth. Furs, to (Ileana—White furs may be cleaned with flour. Place I or a ozs. of common household fiour in an oven until as hot as can be I800 HOUSEHOLD MANAGEMENT borne without changing colour. Sprinkle the hot flour over the fur, and work it carefully into the latter with a clean linen cloth. Leave the fur undisturbed for an hour; then beat it in the open air till the flour is all out, and brush the fur with a perfectly clean, soft brush. For dark furs moisten some bran with hot water, rub the fur with it, and dry with a flannel. Then rub with a cloth and some dry bran, shaking well afterwards to remove all traces of the bran. Gas-Stove Burners, to Cleans—To clean gas-stove burners badly in- crusted with grease, boil them in strong lye, or in very bad cases, heat them to the point of redness over a fire. In heating burners to clean them, extreme care must be used to prevent them from overheating, or they will be ruined. Gas, Escape oL—When an escape of gas occurs, a mixture of soap and water applied to the pipe will locate the cause of the trouble, as the mixture will commence to bubble where the leak is. Under no circum— stances should the householder take a light into the region of the escape of gas. When the leak has been located, and temporary measures have been taken to remedy the evil, e.g., a piece of soap plastered over the leak, the services of a plumber should be promptly requisitioned. Gllt Frames, to BrightenF-Take sufficient flour of sulphur to give a golden tinge to about 1} pints of water, and in this boil 4 or 5 bruised onions. Strain ofi the liquid when cold and with it wash with a soft brush any gilding which requires restoring, and when dry it will come out as bright as new. Frames may also be brightened by painting over with the following mixture :-—Beat up the whites of 3 eggs with I oz. of chloride of potash or soda, and apply with a camel-hair brush. Glass Stoppers, to Loosen.—Pour a little salad oil round the stopper, and place the bottle near the fire, then tap the stopper lightly. The heat will cause the oil to work round the stopper, which will be easily removed. Glass, to Wash—To ensure clean glasses use cold water and reasonable care in handling. Glasses which have had milk in them require to be washed in cold water first and then finished off with warm. Decanters, bottles and glass water jugs should be cleaned with a solution of salt and vinegar. A dessertspoonful of rough salt moistened with vinegar and well shaken will produce the desired result. Fancy glassware will materially benefit if washed in soapsuds to which a little blue has been added. This process gives a clearness and sparkle to the glass. Gloves, to Clean.-— W bite kid gloves may be rubbed with cream of tartar, and if very slightly soiled will then look like new. A piece of flannel dipped in benzine, and allowed to nearly dry before it is applied, is more efficacious for really soiled gloves, and after the benzine they should be rubbed again with breadcrumbs until all stains and dirt are removed, changing the crumbs as soon as they become soiled. Suede gloves should be put on the hands and then rubbed well with Fuller’s earth, applied with a small brush. To clean white suede HOUSEHOLD RECIPES 1801 gloves the same method should be followed, but with dry pipeclay in place of the Fuller's earth. Light kid gloves—Take a saucer of skim milk, some good yellow soap, and a piece of flannel, and spread the gloves to be operated on on a clean towel, smoothing out the creases. Dip the flannel in the milk, and rub a little soap on it, then rub the gloves, working downwards from the wrists. Rinse the flannel frequently. When all the dirt is removed from the gloves lay them down without rinsing on a clean dry towel, pulling them as nearly the right shape as possible. When dry, they should be soft and glossy. Chamois leather cycling gloves.--Soak them for a quarter of an hour in lukewarm soap-suds, to which a teaspoonful of ammonia has been added to each quart of water. Press and squeeze the gloves until all dirt is removed, but do not wring them. Rinse them slightly in fresh, soapy water of the same temperature as the first water ; press the gloves between the folds of a towel, and dry them in the open air, rubbing them now and then to prevent them from becoming stiff. Grease Bails, to Make.--A good ball for extracting grease from cloth or other fabrics is made thus :--Beat together in a. mortar 1» of a pound each of soft soap and Fuller’s earth ; form into balls, and let them dry. When wanted for use, moisten the greasy spot with water, rub with the ball, and allow it to dry. Then rub the spot with a sponge and warm Water. When dry all trace of grease will have disappeared. Grease Stalns.--The removal of grease stains from materials may generally be accomplished by washing, if the material can be thus treated. If the material is cloth, powdered French chalk should be used. It should be placed on the stain, and then the cloth should be held over a heated iron ; the heat will melt the grease and the chalk will absorb it. Rub off the chalk with a linen rag. If spirits of turpentine are applied, use a. small sponge and rub the cloth afterwards with a clean linen rag. Lemon extract will remove the smell of the turpentine. Greasy Skin, Lotion fora—Boracic acid and rosewater make an excellent lotion for a greasy skin, and are harmless. A level teaspoonful of boracic acid in 6 ozs. of rosewater is a good proportion, and the face can be bathed as often as necessary. Hair, Curling the.—Never use curling tongs or other hot irons, as they Sooner or later have an injurious effect on the hair. If used with a little care, both curling paper and crimping pins are perfectly harmless. A good hair curling mixture is made by putting 2 ozs. of borax, f oz. of gum arabic and 3 tablespoons of spirits of camphor into a quart of water and allowing them to dissolve. Just before putting the hair into curling papers or pins, damp it with a little of the lotion, and the curliness will be very lasting. Hair (lustreless).-—No application is better for lustreless hair than Salt. Rub it well into the roots of the hair at night, then tie the hair up in a large handkerChief or wear a nightcap. Brush out the salt 1802 HOUSEHOLD MANAGEMENT in the morning. Several applications of this treatment will bring about marked improvement in the appearance of the hair. Hair Restorerr-Mix equal quantities of olivesoil and spirit of rose.- mary and a few drops oi oil of nutmeg together; rub the roots of the hair every night with a little of this liniment, and the growth of it will very sensibly increase. If illness is the cause of loss oi hair, brandy should be applied three times a week, and cold cream on the alternate nights. Hair, to Brush.--Do not use a brush to remove tangles. It is a very common practice, but one that splits the hair. Remove tangles with a comb of smooth, even teeth, used gently and regularly, first at the ends of the hair, and then little by little to the roots, after which brush it steadily from the roots down to the very ends of the hair. The hair should be brushed every day for five minutes, and the brush washed constantly. Hair, Treatment ol.--Twice a month wash the head with a quart of soft water, in which a handful of bran has been boiled, and in which a little white soap has been dissolved. Next rub the yolk of an egg. slightly beaten, into the roots of the hair, let it remain a few minutes. and wash it off thoroughly with pure water, rinsing the head well. Wipe and rub the hair dry with a towel, and comb the hair from the head. parting it with the fingers. If the hair has been very dry before the washing, a little bay rum should be used. A teaspoonful of paraffin added to the first rinsing water is very efiectual. Hairwaslu—Buy a pennyworth oi camphor and the same quantity of borax ; put both into a quart bottle and fill it up with hot water. Stand aside for 24 hours. Apply daily to the roots of the hair with a sponge. Besides being pleasant to use, it is an excellent tonic for the hair. Hands, 6118])”dele } lb. of unsalted lard, after clarifying and dipping in rosewater, with the yolks of 2 eggs and a large spoonful of honey. Add as much paste of alrnonds, well pounded in a mortar. as will work this compound into a paste. HendS. to Gleam—When housework has been undertaken rub the hands with soft brown sugar whilst they are wet and rinse them in soapy water afterwards. They should be dried thoroughly. Hands, to Whihna-Take a wineglassful oi eau de Cologne, } a cupful of lemon juice, scrape 2 cakes of good white soap to a powder, mix well, then add a teaspoonful of sulphuric acid ; mould it. and let it harden. Another remedy ; Rub well with camphorated oil, then wash the hands well in hot water, using pumice stone or a little fine white sand. This will make the hands soft and white. Hard Water, to SoitenF-A simple specific lor hard water is made of I oz. of ammonia, 2 dr. of oil of lavender, and 8 ozs. of pure alcohol. These ingredients should be mixed together and bottled, the contents being well shaken before a spoonful or more is added to the water in which the hands are washed. HOUSEHOLD RECIPES 1803 Harness DYQe-"PUt 2 lb. of logwood chips, 3 ozs. of copperas, 3 025. of nut—gall, 1 oz. of indigo and a 6d. packet of British ink powder into 2 quarts of water, and let it boil gently for i an hour. The dye will be found very useful for harness which has become neglected. and rusty- looking. Harness-maker’s Jet.--Mix r drachm of indigo, } oz. of isinglass, } oz. of soft soap, 4 ozs. of glue, 1 pennyworth of legwood raspings and I quart of vinegar ; boil the whole over a slow fire until reduced to 1 pint, then bottle for “584 A small quantity applied with a sponge very thinly to well cleaned harness, boots, etc., has an excellent efiect. Harness Paste.--Mix a ozs. of ivory-black, 4. ozs. of beeswax, Q 02. of Prussian blue and 3 ozs. of spirits of turpentine in a jar, and dissolve them by heat, by placing the jar in a saucepan of hot water. Harness Pollsh.—A capital paste for polishing harness and the leather work of carriages is made by melting 8 lb. of yellow wax, stirring till it is completely dissolved. In this pour 1 lb. of litharge, which has been pounded up with water, and dried and sifted through a sieve, leaving the two, when mixed, to simmer on the fire, stirring them continually till all is melted. When it has cooled a little, mix in with it 1} lb. of good ivory-black ; place on the fire, and stir till it boils again, then let it cool. When cooled a little, add distilled turpentine till the mixture is of the consistency of a thickish paste. Scent with any good essence : thin when necessary from time to time with a little distilled turpentine. Harness Preservative.~Me1t 4 ozs. of mutton suet with r: ozs. of bees~ wax; add 12 ozs. of sugar-candy, 4. ozs. of soft soap dissolved in water, and s ozs. of finely powdered indigo. When melted and well mixed, add 1 pint of turpentine. Lay the preservative on the harness with a sponge, and polish off with a brush. Harness, to Cleans—All the metal parts of harness, when white, should be cleaned with a soft brush and plate powder: the copper and brass parts burnished with rottenstone-powder and oil ', steel with emery~ powder—both made into a paste with a little oil. Horses, Broken-winded.--This complaint is no doubt in some cases hereditary; but, in general, it is brought about by injudicious manage— ment, and especially by the use of mouldy hay. Owners of horses can- not be too particular about the hay they buy. Bad and indifferent hay is dear at any price, and no horse should be allowed to eat hay with the slightest tinge of mould about it. Much relief may be given to a broken-winded horse by proper feeding. Let the food be the most nutritious possible, and that which will go into the smallest compass, as cut hay, bran and a few cats. A broken-winded horse should not be fed within two hours of being put to work. Horses, Colic ln.-This is a dangerous complaint in horses unless timely remedies be applied. It comes on very suddenly, and the pain is at times most intense. The general causes of colic and spasms are drinking profusely of cold water while the horse is heated, exposure to 1804 HOUSEHOLD MANAGEMENT cold, improper food, rank grass, etc. It is hardly possible to mistake the symptoms of it. The horse shows evident marks of uneasiness, shakes, lies down and rolls about while the fit is on him. He then becomes quiet again, and will, perhaps, take food. As soon as the complaint is detected, no time should be lost in administering the following anti- spasmodic draught :--Mix together I} ozs. of laudanum, 3 ozs. of tur- pentine, 1 pint of linseed oil. If the symptoms do not abate shortly, apply hot fomentations to the belly and administer a laxative ball. Take the horse off his corn ; give him scalded bran and cut hay, and keep him warm in a loose box. Horses’ Hoots, to Protect—Place a piece of leather between the horse’s hoof and the shoe, the latter being put on over the leather. Horses, to Cllp.-The best time for clipping is when the winter coat is “ well up,” as it is termed. Horses, to Rough.—-In frosty weather, every time a horse is fresh shod, the shoes should have holes drilled in them, one at each heel and one at the toe, to admit of small iron calkings being screwed into them, when the horse has to travel on a slippery road. As soon as he comes into the stable the calking should be unscrewed, and put aside till again required for the road. In the event of it being necessary to rough a horse in an emergency, the use of frost nails will be found to answer all temporary requirements. Incandescent Lights.--First remove the shade or globe, then lift off the remaining parts altogether and stand on the table. Next take off the chimney with a very steady hand, and clean with methylated spirits. This done, take a hatpin and put it about halfway through the cord at the top of the mantle. Lift it off steadily, and place each end of the pin on the sides of a tumbler, the mantle hanging down into the glass. It must not be in a draught or it will break. Then take out the fork and blow through the burner, or brush with a soft brush. When all is clean put every part back carefully, and a brighter light will be the result. To Strengthen Incandescent Mantles—Before a mantle is used, let it soak in a tumbler of vinegar for a few minutes, afterwards letting it dry for a few hours. Then use in the ordinary way. This treatment will double the life of a mantle. Ink Stains, to Remover—Ink stains in fabrics may be removed by covering the spot with table salt and then moistening the salt with milk. Ink stains on floors should be scrubbed with sand that has been damped with water and oil of vitriol. Ironmould Stalns.--Ironmould stains in clothes can be removed with Javelle water, which can be purchased from any chemist. Another method is to cover the spot with salt, and then squeeze a few drops of lemon juice over the salt. Leave for half an hour, and then wash in clean water. [vows-Antique ivory requires a great deal of care before it can be made to regain its original lustre and lose the dingy yellow tint which HOUSEHOLD RECIPES 1805 disfigures it. Prepared chalk, sal volatile, and olive oil made into a paste should be rubbed on to the ivory figures or carving with a piece of washleather, and left to dry on. When dry the powder will brush off easily, and the ivory will be much improved. Ivory-Backed Articles.--A paste of sawdust, water, and lemon juice is best for cleaning ivory-backed toilet articles. The paste should be spread evenly over the surface, and then allowed to dry on. When it is perfectly dry it should be removed with a soft brush, and the ivory polished finally with a clean chamois leather. Jewellery, to CleanF-Prepare clean soap-suds from fine white soap and dip any article of gold, silver, gilt or precious stones into it ; dry by brushing with a soft badger brush, afterwards dipping them into a mixture of boxwood sawdust and jeweller’s rouge. Knives and Forks, to Gleam—Knives are now so universally cleaned with a machine that it is only necessary to point out that complicated machines should be avoided. The best machines are those simple contrivances with rubber rollers on which emery-powder is used. Forks are best cleaned by the use of a cloth on which a little powdered bathbrick has been sprinkled. Knives, to Preserver—Knives not in regular use soon get rusty unless they are preserved. To prevent this wrap the knives in rough new brown paper, taking care that they do not touch one another. Knives, to Wash.-When washing knives be careful that the handles are not immersed in water, as, if treated in that way, the blades will loosen and the handles discolour. The blades should be put in a jug kept for the purpose filled with hot soda water. This should be done as soon as possible after the knives have been used, as stains and rust quickly sink into steel. Lace, to Gleam—Very fine old lace can be beautifully cleaned by being sewn in a clean piece of linen, and laid all night in salad oil. Next day boil in a large boiler of soapy water for a quarter of an hour, and rinse in several waters. Dip into warm water in which a few lumps of sugar have been dissolved, and pin on a strained cloth to dry. Lace, to Preserve.—-Silk lace should be soaked in hot milk and borax to prevent it from turning yellow. White paper should never be used for keeping lace in when not in use, but blue tissue paper must be employed, the corners being folded over and secured with pins, so that the rays of light may not discolour the lace. Lacquered Goods—Lacquered goods should never be cleaned with vinegar and water or with ordinary brass polishing paste. The best method of renewing the gloss is simply that of dipping them in warm water, and rubbing them with a piece of flannel, and after drying them in a warm place, polishing with a chamois leather until they are once more bright. Lamps, the Care of.—The reservoir should be emptied once a week and washed with hot water, care being taken to see that no moisture remains I806 HOUSEHOLD MANAGEMENT when the oil is put into it. Lacquered bronze or brass lamps shOuld be merely wiped clean with “ waste ” or any other soft material, water and soap being avoided. In trimming lamps the wick should not be cut, but rubbed evenly, straight across, with a piece of rag. Lamp chimneys should never be washed, but cleaned with spirit applied with a piece of soft paper. This not only produces a bright surface, but also prevents cracking. The best oil is the cheapest in the end, and the reservoir should always be kept filled. Never leave the wicks of a lamp turned up, or, no matter how carefully the lamp has been filled, you will shortly find the outside coated with oil. Laundry Glazing.--The articles to be glazed are first starehed in cold starch, and then ironed damp. Next a piece of flannel is dipped in French chalk and rubbed smoothly over each article, after which a piece of curd soap should be rubbed over the chalk. Finally the articles should be ironed on the right side only, with a moderately hot iron 3 when finished they will have the appearance of white porcelain. A teaspoonful of paraffin wax, mixed with the hot starch in stiflening collars and cuffs, insures a beautiful gloss, while it will keep the irons from sticking and catching the material when the article is being pressed. Laundry Soap.--Mix 6 lb. of washing soda with 31b. of unslaked lime, and pour 4 gallons of boiling water over both. Stand until very clear, then drain ofi the water and add 6 lb. of pure fat. Boil all together until it begins to harden, stirring almost constantly. This will require nearly 2. hours. When boiling, thin with 2 gallons of water. Try the soap by pouring a little on a cold plate, and when thick enough, throw in a hand— ful of salt“, and take from the fire. Pour into a wooden tub Wet with cold water. When cold out into bars or cakes. Leather Bags, to Gleam—Brown leather travelling bags, or any other brown leather goods, may be beautifully polished by rubbing them well with the inside of a banana skin, and their polishing with a sort, dry cloth. Leather Belts, Polhh ion—Take 6 ozs. of beeswax, 6 ozs. of sugar candy powdered, a ozs. of soft soap, 2} ozs. or bone black, 2} 029». of powdered indigo, i on. of turpentine, and two ounces of mutton suet. Place on a slow bright fire in an iron pan, and, wher! melted, mix it Well. Apply with a stifi brush, and polish with a soft cloth or brush. bother, Light-Coloured, to CleanF—Take a quart or skimmed milk, pour into it 1 oz. of sulphuric acid, and, when cold, add to it 4 029. of hydrochloric acid, shaking the bottle gently until it ceases to emit White vapours ;. strain through a sieve, and store the liquid till it is required. Clean the leather with. a weal: solution of oxalic acid, washing it off immediately, and when dry apply the mixture with a sponge. Leather, to ClesnwWhen the leather is old and greasy, it should be cleaned, before applying polish, with a brush wetted in a weak solution of potnss and water, washing afterwards with soft water, and drying thoroughly. Whar the leather“ is very old, it may be softened: with HOUSEHOLD RECIPES 1807 fislnoil, and afterwards rubbed with a sponge charged with distilled turpentine. An application of harness preservative should then be given and the leather well polished With a bruSh- beather ReviveuwMix l of a pint of vinegar with i of a pint of boiled linseed oil, and shake in a bottle till of the consistency of cream. Rub a little of this into the leather and polish With a Soft duster. Leather Upholstery.w5habby leather upholstery may be revived if washed over with a cloth wmng out in warm water, to which a little Vinegar has been added. To restore the polish, the whites of two eggs should be beaten up with a dash of turpentine and well rubbed into the leather with a piece of flannel. A good polish should afterwards be given with a clean cloth. Lemons, to Preserve.--To keep lemons from drying up, put them in a jar and cover them well with cold water. Change the water cVery three or four days, and the lemons will keep ripe and juicy for a month. Linen, to Bleach-"Make a solution of } lb. of chloride of liars and I quart of soft water and keep the bottle closely corked ; dilute what is required for use with an equal quality of water. This will remove stains from table linen, etc., that resist milder treatment. Linoleum-Never use snap, it possible, when cleaning linoleum ; also avoid ammonia and all soap powders. These cause the colour to fade and break up the paint. Take a clean cloth. and apply clean, lukewarm water, rinse well, and dry thoroughly with a clean 80ft rag. When dry. apply to the linoleum a very little warm linseed Oil and rub slightly into the cloth. This will give it a handsome gloss. Do not wash it too frequently : dally dusting will keep it clean for several weeks. Lip SalvemA good salve, useful for cracked lips, is made of equal parts of almond or olive~oil and the best white wax. The latter should be melted, then set at the side of the fire, the oil added, and both beaten together. It should be coloured with a little cochineal and stored in small pots. Looking-Glasses, to Closer-Remove, with a damp sponge, fly stains and other marks. After this dust the surface with the finest Sifted Whit- ing or powder-blue, and polish with a Silk handkerchief or 80ft duster. Mackintosh, to Cleanse-To clean a mackintosh. dip it in cold soft water. then spread it out flat on a table and scrub it with yellow soap. Rinse it in several waters to get rid of the ends. Hang it out in the air, or in 3- room far from the fire, to drain and dry. If stained by point or grease, the spots can be removed by spirits Of turpentine. This process Will not injure the lining, the chief point being not to use hot water, nor to hang the garment near a fire. Mackintosh coats which have become hard and rigid may be easily cleaned with lime and water, and made to look as good as new. A handful of the best grey limo Should be dissolved in } a bucketful of water, and the mixture applied to the stifiened parts by means of a piece of sponge This should be repeated at the end of three or four hours. I898 HOUSEHOLD MANAGEMENT Mackintosh, to Heparin—Shred some pure indiarubber, and dissolve it in naphtha to the consistency of a stiff paste. Apply the cement to each side of the part to be joined, and leave a cold iron upon it until dry. Mantelpleces.-—Stains on mantelpieces should be covered thickly with a paste made of whiting and lemon juice, and left on for 2 days, after which the mantelpiece should be washed with clear soft water, using a stiff brush, but no soap. The process must be repeated if any dis- coloration remains. If the stains on the mantelpiece are caused by smoke, they can be removed by the application of a paste consisting of 4 ozs. crushed soda, and 2 ozs. each of powdered chalk and pumice- stone, mixed with water. Rub well on to the marble, leave a quarter of an hour, then wash off with lukewarm soap and water. Marble, to Clean—When marble is very discoloured it can be made like new by getting a bullock's gall, { pint of soap lees, § pint of turpen- tine and making it into a paste with pipeclay. Put it on the marble, and let it stay for a few days, then rub off with a dry cloth. Marble, to Pollsh.--Take ilb. of soda, and 1- lb. each of powdered pumice-stone and chalk. Sift these through a fine sieve, and mix them into a paste with water. Rub this well over the marble; leave for a few hours, then wash it off with soap and water, and a beautiful, bright polish will result. Marking Ink, to Ramona—Take the piece of marked linen and immerse it in a solution of chloride of lime. In a few minutes the characters will be seen to pass from black to white, owing to a new preparation of silver having been formed. This white chloride of silver becomes soluble in liquid ammonia. The linen should be removed quickly from the chloride of lime solution, straight into one of ammonia, allow ing it to remain in the latter only a few minutes. The article should then be rinsed in clean waters Matting, to Clean.--Apply kitchen salt with a stifi brush and plenty of tepid water. Ordinary scrubbing with soap and water should be avoided, as it has the effect of turning the matting yellow. Mildew, to Remove.--Leave the article to soak in milk over night, and in the morning place it in the sun to dry. Another method is to spread soft soap mixed with starch, salt, and the juice of a lemon over the markings on both sides of the fabric and place in the sun for a day, renewing the treatment two or three times. Milk, to PIOSOI'VOr—A tiny pinch of carbonate of soda put into the milk as soon as it arrives will help to prevent it turning sour. If it seems inclined to turn, and is slowly heated to nearly boiling point, and a pinch of carbonate of soda then stirred in, the sourness will disappear. Moths.—-Place pieces of camphor, cedar-wood, Russia leather, tobacco leaves, bog-myrtle, or anything else strongly aromatic, in the drawers or boxes where furs or other things to be preserved from moths are kept and they will never take harm- A perfume that is pleasant when kept .mqmqvh FWQnNVNWMMQ W 3M* 123 INVALID FURNITURE. Hot Water Pillmv. Air Cushion. Hot Water Bed. Adjustable Reading Easel. Self- Propclling Chair, Gout Stool, (lo-Cart 01' Walking Horse, Recumbent Chair, Bed Table. HOUSEHOLfi RECIPES 1809 among clothes and has also the virtue of keeping moths away is made of the following ingredients :---1 oz. each of cloves, carraway-seeds, nutmeg, mace, cinnamon, and Tonquin beans, with as much Florentine orris-root as will equal the other ingredients. Grind the whole to a powder, then put it in little bags among clothes, etc. The moth-proofing of woollens is a matter of importance. This can be accomplished by using a solution of I lb. of alum in 4 quarts of water, and it will be found an absolute preventive against the ravages of the clothes-moth. Crude alum is a permanent protection to unwashed fabrics. A piece of linen, moistened with turpentine and put into the wardrobe or drawers for a single day, 2 or 3 times a year, is also a pre- servative against moths. Motor-car, to Gleam—After the mud has been washed off the car by means of the hose, the painted work should be dried with a soft, clean sponge and then polished with a leather. Care should be taken to keep the water and grit out of the bearings and other working parts. The tyres should be wiped clean and dried, care being taken to see that they are well inflated and that no water gets in, otherwise the rims will rust and the canvas rot. To clean the engine and gear apply a good-sized brush dipped in parafi‘in. Greasy leathers should be cleaned by wash- ing with waste petrol. The clutch leather should not be allowed to get dry, but should be moistened with collan oil, which should be allowed to soak in overnight. Motor-Car, to OIL—The careful driver will bear in mind that all the rotating and rubbing surfaces of his motor, except the stems of the inlet and exhaust valves and the leather brake bands, when used, require lubrication, as do the steering sockets, connections, worm and column bearings. The bearings of the road wheels, the transmission gearing and levers, the balance gear and the starting apparatus should also be carefully oiled, while the pump and radiator fan bearings should not be neglected. Motor-ear, Firm—In the event of a fire being caused by petrol the best rough and ready remedies, in the absence of a special extinguisher, are sand, salt and flour, as they exclude the air. Never throw water on burning petrol as it only causes the spirit to spread. Ollcloth, to Preserve.--To preserve oilcloth, put 2 ozs. of glue into a pint of water and stand in a warm place till melted. If liquid when cold it is fit for use : if not, a little more warm water should be added. First wash the oilcloth, and then dip a linen rag into the mixture, and with it rub the oilcloth. Let it dry. After this application only dusting will be required for some time. Oil Paintings, to Gleam—Rub a freshly cut slice of potato damped in cold water over the picture. Wipe ofi the lather with a damp sponge, and finish with lukewarm water, and dry and polish with an old silk handkerchief. Ostflch Feathers—To dry-clean and curl an Ostrich feather hold it in r810 HOUSEHOLD MANAGEMENT sulphur fumes. This should be done in the open air if possible, for if any silver or gilt articles are within reach of the fumes they will become tarnished. To dress an ostrich feather without curling is not a diflicult task. provided the plume is a good one, and the fronds long and unbroken. A good soap lather should be made. the feather dipped in it, and then squeezed gently between the fingers so as to eliminate the dirt. When it is quite clean it should be rinsed in cold water and then laid flat on a clean towel. The feather should then be dabbed rapidly with a soft handkerchief until the fronds are once more light and fluffy. Paint, to remove from Clothing.--Rub the spots immediately with a rough rag, wetted with spirits of turpentine, in a rotary direction. Paint, to Washfl-If very dirty, wash the paint lightly with a sponge dipped in weak soda and water, or in pearl ash and water. The sponge must be nearly dry, and the portion of paint gone over 111th immedi' ately rinsed with a flannel and cold water i were the soda or pearl ash allowed to remain on, the paint might be injured. Dry the paint with soft rags as quickly as possible. Scrubbing brushes Should not be used on paint. Painted Walls, to GleanmPut a kettle of water on the fire and let it boil until it creates a moisture all over the walls : then dip a sponge or soft cloth into a bucket of hot soapsuds containing a tablespoonful of ammonia and wash the walls in the usual manner, starting at the top and working downwards. This method leaves no streaks on the walls. Paste for Paper-Hangingw—Mix flour and water to the consistency of cream and boil, stirring all the time. A few cloves, or a little alum. added in the boiling, will prevent the paste going sour. Patent Leather, te Preservem-Sweet oil, used frequently will keep patent leather in good condition, while as an alternative, fresh milk-“slightly warmedqs-may be used with good effect. Pearls.-—Pearls which have lost their lustre should never be kept with other jewels in the usual way in a velvet-lined jewel case. A much better plan is that of half-filling a small cardboard box with rice-flour, and burying the pearls in the flour, protection from the light being a necessity if the original shimmer is to be regained. Pewter, to Clean.--Mix cigar ash and whiting, in equal proportions, into a paste, with spirits of wine or ammonia. Apply with a rag, rub' bing briskly, and let remain till dry. Brush 03 with an ordinary plate brush and polish with a leather. Plane Keys.--One of the best known agents for cleaning and restoring piano keys is alcohol. Damp a soft cloth with alcohol and wipe the keys, rubbing with the grain. Dry with a soft linen cloth. If the keys have become yellow, cOver them with a thick paste made of lemon juice and whiting. The paste should be left on for a few minutes, when it should be washed ofi with a soft cloth, wrung out of warm water. Polish by means of a little sweet oil, applied with nousna'orn atoms m: a soft duster, and rubbed until all trace of oil has disappeared. If piano keys are exposed to the sunlight they will keep their cOIOur much better. Plate, one oi.-~Silver in daily use ShOllld be Washed as soon as possible after leaving the table. After a preliminary rinsing lay aside any stained pieces for future care and immerse the rest in a pan 0i clean, hot, soapy Water. Wash such pieces as need it With a soft cloth and place them an in another pan of not water, to Which a tablespoonful of ammonia and a dash of Soap have been adde'd. Wipe the pieces directly from this water Without draining them. Follow this by rubbing with chamois leather or soft flannel. Soap should never be rubbed directly on the silver, but a strong suds Should be made with the soap. Plate Powder, to Maker-“Mix 3 ozs. of jewellers’ rouge With f a lb. of prepared chalk. Mix a little in a saucer and apply to the plate ; let it dry on, then polish with a soft brush, finishing with 1 Chamois leather. Plate, to Gleam-“After the plate has been washed perfectly clean, mix as much hartshorn pewder as will be required into a thick paste, with cold water or spirits oi wine; smear this lightly over the plate With a soft rag, and leave it to dry. Next brush it on with a soft platea brush and polish with a dry leather. Plate, to Clean (another MethodIa-wMthtoa paste } of :1 lb of prepared chalk, 2 drs. of spirits of Camphor, t or. of ammonia, 1 oz. of turpentine and a dessertspoonful of. spirits or wine. After the silver is washed, dab on the paste with a sponge, and leave it to dry before brushing off. Playing ems, to Closure-Rub them on both sides with a little 'butter on a piece of eleanl flannel. Then polish with another piece of flannel dipped into dry flour. They Will be ibund equal to a new pack. Pomadw-bBeat up 1 lb. of pure hog's lard, theri add 2 pennyworth of oil of alrnonds, and mix thoroughly, adding a few drops of any scent that may be preferred. Put the mixture into small Pots, and keep carefully covered. PerhatumDissdvel 1! oz. of Spermaceti and add to it 8 ozs. of olive- oil, 3 pennyworth of essential oil of almondsand 3 pemyworth of essence of lentori. When well mixed store in jars for future use. Ribbons, to Clean.~Mix i a pint of gin, i a lb. of honey, i a lb. cf soft soap, and i a pint of Water together: then lay each breadth of ribbon on a clean table, and Scrub it well on the soiled Side with the iniirture. Have ready plenty of cold water and into it dip the ribbon, holding it by the corners. Do not string the ribbon, but hang it up to drip for a minute or two, after which it should be laid in a clean cloth and ironed quickly with a very hot iron. Huger-Rugs require cleaning from time to time in addition to brush‘ ing and shaking, and the following is an excellent method :-~Grate 2 raw potatoes into a basin containing a pint or cold water, and allow to stand for a few minutes when the Water should be strained OH. Dip a rough sponge into the potato water and rub the rug all oVer, after Which 1812 HOUSEHOLD MANAGEMENT go over again with a cloth wrung out of clear water. When rubbed dry the rug will have recovered its freshness. Rust on Irons.—Scour irons with dry salt and beeswax, or with pow' dered bathbrick spread on a board. If the irons are rubbed over with a paraffin rag after the ironing is finished they will not be likely to rust. Rust Preventive.-To prevent grates, boot scrapers, etc., from rusting, take } oz. of powdered camphor and melt it before the fire in 1 lb. of good lard. Add as much blacklead as is necessary to give it a. dark colour. Clean the ironwork, then smear it over with this preparation. After twenty-four hours the grease should be removed by rubbing the ironwork with a cloth. The grates will keep free from rust for months after an application of this mixture. A simple method of preventing new tinware from becoming rusty is to rub it over with lard, and then bake it in the oven before taking it into use. After this process it can be used continually, and will not rust. Stains can be removed from tinware with borax and water. Satin Shoes.—White satin dancing shoes which have become soiled may be easily cleaned by means of spirits of wine. A piece of new white flannel should be dipped in the spirits and rubbed in a. rotary direction over the soiled portions, a fresh piece of flannel being substituted when- ever this is necessary. Shoes of white satin should always be kept in blue tissue paper, and if laid on one side for any length of time the paper should be covered with a thick piece of wadding so as to exclude the air and keep the satin from turning yellow. Seen! Powder.-A fragrant scent powder for sachets is made by mixing together the following ingredients z—Orris-root, in coarse powder, 2 ozs. ; cassia (powdered), I} ozs. ; crushed cloves, 1 oz. ; cedarwood and yellow sandalwood, rasped, of each 1- oz. ; ambergris and musk, both in fine powder, of each 5 or 6 grains. Add to these, when well mixed, I drachm each of oil of lavender and oil of bergamot, and 10 or 15 drops of attar of roses. Blend the whole well together. Scorch Marks, to Remove.--These may be removed from linen, provided the threads are not actually consumed, by rubbing the places with the juice of a raw lemon and allowing it to dry in the direct rays of the sun. Scourlng Paste.—An excellent scouring paste to extract grease from woollens consists of the following ingredients :----1 lb. of pipeclay, } oz. of spirits of wine, the juice of 1 lemon, 1- pint of ox-gall, } oz. of spirits of turpentine, and 1 oz. of cream of tartar, mixed tegether. Cover the grease spots with a little of this, and brush it off with water. It will keep any length of tMe if kept air-tight. Screws, Rusted, to Loosen.-—Apply a piece of red-hot iron to the head of the screw, and when it has become hot, the screw can be easily removed with a screw-driver. Scrubbing Mlxture.—Nothing is likely to'obtain a better resultin scrubbing dressers, kitchen tables, and deal flooring than soft soap to which sand and lime have been added. A quarter of a pound of the latter should be HOUSEHOLD RECIPES 1813 stirred into the soap, followed by three-quarters of a pound of fine sand, the whole being well worked together, and scrubbed over the tables, etc., with a hard brush and plenty of water in the usual way. Shampoo.--Shave 4 ozs. of good white Castile soap, and pour over it a pint of boiling water. Put it into a porcelain vessel, where it will keep hot until the soap is dissolved. Keep this after it cools in a glass jar, as it becomes a kind of jelly. When ready to use it, beat the white of an egg into it. Wet the head all over, rubbing the mixture into the scalp well before using any water ; then rinse the head several times, with hot water first and finishing with tepid. Shirt Polish.--Intimately mix together equal quantities of French chalk and powdered white soap, with a pinch of powdered borax. Rub this on the shirt front, then run a damp flannel over previous to ironing. Silk Blouses, to Wash.-—First wash them through with a good white soap and warm water, then rinse quickly in light blue-water ; take as much ground gum arabic as will cover a penny, pour half a pint of boiling water on it and stir well, then add a teaspoonful of methylated spirit. Put the blouses while wet through this, then allow them to dry thor- oughly ; wring a white cloth through clean cold water, lay the blouses in this, and roll up tightly. After remaining in the cloth for an hour, iron with a moderately hot iron. Sllk Stockings, to Wash.—For these soap should not be used, but a decoction of bran and water. To each pint of water add 2 tablespoon- fuls of bran, and wash the stockings in this. Rinse thoroughly in a succession of clear waters. Silk Ties, to Gleam—A good method of cleaning silk ties is to shave 2 ozs. of white Castile soap into i a pint of soft warm water. When this is cold add a little spirits of wine. Sponge the ties with this and rinse in warm water. Silk, to Ronovate.--Dust-stained silken articles when not stained by wax or grease of any kind can be renovated by rubbing the surface with a piece of soft silk, such as China or pongee, and then polishing with any hard and highly-polished substance. A bevelled glass paper- weight or glazing iron will answer the purpose admirably, the whole surface of the silk being gone over by degrees, and the material laid on an ironing-board covered with a piece of blanketing. If much stained the application of pure alcohol will be found most efficacious, the spirit being diluted with water. After rubbing the material with the alcohol, it should be quickly reversed, covered with a clean cloth, and pressed as expeditiously as possible with a moderately hot iron. Silks, to Gleam—The best way to clean black silk is to sponge it with hot ox-gall on both sides, and then rinse it in cold water, drying it by stretching it out smooth on a board. If the silks are of any other colour than black, make a strong lather by dissolving soft soap in boil- ing water, and when it is about as hot as the hand will bear, put the silk in and soap it thoroughly, rinsing gently in the same water. It should rail HOUSEHOLD MANAGEMENT then be rinsed in clear warm water and hung in a warm room to dry, finishing it ofi by ironing on the wrong side with a moderately warm iron. If the silk stuffs are white or flowered, the best way of cleaning them is to mix sifted stale breadcrumbs with powder blue, rubbing it thoroughly over them, and then shaking it off and dusting them well. Smell of Palnt.--Stand a bucket of water, in which a handful of hay is immersed, in a newly painted room all night and the odour of paint will disappear. Sponges, to Olean.--Take a tablespoonful of ammonia, and add to it a quart of boiling water. Put the sponge into this and let it soak for about an hour ; then squeeze it as dry as possible and change the water. Add a teaspoonful of ammonia to the fresh hot water, work the sponge about with the hands, and rinse it in plenty of cold water. Stables.--In the management of the stable three things are absolume essential to success, and they are cleanliness, air and dryness. The groom who is neglectful in this direction will never be free from trouble, for dirt and moisture are invariably responsible for such equine ailments as thrush, cracked heels and mver. In the event of these objectionable and serious complaints arising, the following remedies should prove successful :— Thrush.—-The horse's feet should be stopped with Stockholm tar. In bad cases the foul matter should be removed and the cavity filled with tow and powdered alum. Cracked Heels.-—Put a little glycerine into the heel before the horse starts work, and smear over with Stockholm tar. M ud Fauna—This is usually the outcome of damp, and the best way to prevent it is to see that the horse’s legs are kept dry. In all these cases dieting is of supreme importance. Points worthy of the consideration of the groom are that the best food is the cheapest; that an hour's grooming is worth a quartern of oats, and that hard-worked horses regularly fed and well groomed thrive better than those treated in any other Way. All stables should be kept free from draughts, and new corn should in no case be given to orses. Stains in BOM'IISr-e-TO remove grease and oil stains from boards, scrub them with hot water, using a hard brush which has been dipped in a mixture of one part of slaked lime and three parts of silver sand. Scrub in the direction of the grain of the wood, and rinse well. A paste of Fuller’s earth and Water spread over the stains overnight will assist in their removal. Stains on Silver, to Remove.--Egg stains are removed with wet salt ; others with whiting moistened with alcohol or ammonia. After the stains have been removed, wash and polish the silver. Starch, to Make.-~Mix} a lb. of starch to a paste with cold water, then pour actually boiling water over the starch, stirring the whole time, until the starch becomes clear. Stir round two or three times with a HOUSEHOLD RECIPES 18r5 piece of wax candle, which not only gives a smooth. shiny appearance to the linen, but also prevents the iron from sticking. Cold Water Starch—Mix the starch to a. smooth cream with cold Water. then add borax dissolved in boiling water in the proportion of a dessertspoonful to a teacupful of starch. Steel, to Clean.---Emery powder and oil made into a paste is an excel' lent mixture to clean steel. Rub on well and polish. after which rub with an oiled rag. and then polish up again with a clean duster. T0 Preserve Polished StesI.--Smear with mutton suet and dust with slaked lime. or cover with a paste made of blacklead and mutton suet. Stoves, Polish lor.--Mix a tablespoonfuls of turpentine with 1 table— spoonful of sweet oil and sufficient emery powder to make the mixture creamy ; put it on the stove with a soft flannel, and pOlish off quickly with a cluster. Finish off with a little dry emery pewder and a clean leather- Stoves. to Cleans-In cleaning a stove. all grease spots must be washed off. and any rust removed with sandpaper. Blacklead should be mixed to the consistency of cream with vinegar or water. and applied at once to the stove. which. thn nearly dry. should be polished briskly with a stifl brush. The stove should be quite cold when the blacklead is applied. otherwise a good polish will not be obtained. Straw Hats. to Retrosth black straw hat may be brightened by the application of one teaspoomul of black ink to a. saltspoonful of liquid gum. Whilst white straws which have become stained or soiled should be cleaned by means of a little Fuller’s earth rubbed or brushed well into the interstices of the pleit. Sunburn—Painful sunburn can often be soothed by, milk baths. Sour milk. buttermilk. 0:“ skim milk are equally eiiicacious. Bathe the face freely With the milk and let it dry on for at least half an hour. When the sunburn has been achieved in the afternoon. bathe the face with hot cloths before dressing for the evening. having first rubbed in a soothing cream. At night bathe the skin freely in milk. letting it remain on until the morning. Tablas-Marks on polished tables caused by hot plates can be removed by an application of perafiin well rubbed in and polished with a soft cloth. The treatment must be repeated for several days until the spots disappear. Tall. Cider.--Wooden taps only should be used for cider casks. Tar Stains, to Remover—Rub With a. rag well saturated with paraflin and the tar will come oli at once. Tea Stains on Linen.--I£ fine linen is stained with tea, even after along time, the stains can be removed by applying glycerine. A little of the best glycerine should be rubbed on the stained parts before washing. Toilet Vinegar.--Take 4 ozs. of dried rose leaves, } a pint of triple extract of roses, and 2 pints of white.Wine vinegar: macerate all in a closed vessel for a fortnight, then filter the vinegar. and put it in a I816 HOUSEHOLD MANAGEMENT bottle for use. It should always be well diluted with water when used for the skin, and should not be applied with much frequency for facial ablutional purposes. Tooth Paste.-—Precipitated chalk, I lb. ; rose pink, } lb. ; powdered orris-root, 2 ozs.; honey, 4 ozs. ; glycerine, z ozs; oil of lavender, I dr. ; oil of cinnamon, { dr. ; oil of bergamot, 1 dr. Mix all the powders tegether, then add the other ingredients and work into apaste. Allow it to stand several weeks, and if the paste is too stifi at the end of this time, add a little water and carefully mix. Tooth Po wder.—A simple tooth powder is prepared from the following ingredients :—r part of Castile soap, 10 parts of powdered orris-root, and I 5 of prepared chalk. These must be sifted together until they are thoroughly and evenly mixed. Tooth-Powder, Areea-Nut.—Reduce to very fine charcoal 2} ozs. of areca-nut, and pound as finely as possible another } oz. in its raw state, then mix the whole with I oz. of finely powdered cuttlefish bone, and flavour with cloves or cassia according to taste. Top-Boots, to Gleam—While cleaning the lower part in the usual manner, protect the tops by inserting a. cloth or brown paper under the edges and bringing it over them. In cleaning the tops, let the covering fall down over the boot ; wash the tops clean with soap and flannel, and rub out any spots with pumice-stone. If the tops are to be whiter, dissolve an ounce of oxalic acid, } an oz. of muriatic acid, § an ounce of alum, } an oz. of gum-arabic, and } an ounce of spirit of lavender, in I } pints of skimmed milk " turned.” Apply these mixtures by means of a sponge, and, when dry, polish with a rubber made of soft flannel. Umbrellas.—Before using a new umbrella inject a small quantity of vaseline into the hinge portion of the frame. Vaseline will not spread like other oil and spoil the covering, and is a sure prevention against rust. Wet umbrellas should be stood on their handles to dry. This allows the water to run out of them, instead of into the part where the silk and ribs meet, thus causing the metal to rust and the silk to rot. Umbrellas, to Revives—The following is a capital method of reviving a silk umbrella that has begun to look shabby. Put a tablespoonful of sugar into a basin, and pour over it 1 a pint of boiling water. When the sugar has dissolved open the umbrella, and with a piece of sponge dipped in the liquid wash down the gores, starting at the ferrule and drawing the sponge down to the tips. After sponging the umbrella all round, hang it on a line in the open air, and when dry the silk will look equal to new. Veils, to Gleam—Soak lace and net veils in a pint of lukewarm water for a few minutes, and add a teaspoonful of ox-gall to the water. Shake them up and down in the water until a lather is formed, then squeeze them gently without wringing them, afterwards rinsing in clear warm watu. Dip them into a pint Qi warm water in which 3 lumps of sugar HOUSEHOLD RECIPES 1817 have been dissolved, squeeze them gently, and pin them out on a pillow 0r cushion covered with a white cloth until they are quite dry. Velvet Collars, to Renovater—The velvet collar of an overcoat is apt to become rubbed and shiny after the coat has been worn for some time. This can be easily remedied by means of a cloth dipped in ammonia, but the collar must be held over a hot iron immediately after this has been done so as to raise the pile. Velvet Ribbon, to Restore.-—Mix 2 teaspoonfuls of liquid ammonia with i a pint of hot water and apply with a stiff brush, rubbing it well into the pile so as to take out all stains and creases. Then hold the velvet over a very hot flat iron until the steam raises the pile and it is perfectly dry. Velvet, to Gleam—To clean velvet apply butter to the article to be cleaned by wiping it gently with a piece of velvet the same colour. If the article is wiped quite clean from the butter afterwards, it will look as fresh as when new. Of course, this only applies to dark coloured velvets, as light shades would be likely to change colour. Velvet, to Renew.-—Hold the velvet, pile downwards, over boiling water, in which a little stone ammonia has been dissolved. Then hold it over a hot iron to raise the pile. Velveteen, to Wash.-—Velveteen should be washed in the same way as woollen goods, except that cold water must be used for rinsing. It should then be dried quickly before a hot fire with the right side out. Iron on the wrong side over a double piece of thick soft blanket, to form a pad under the pile of the velveteen. Violet Powder.--Reduce 6 ozs. of the best starch to the finest powder, and sift it through a piece of muslin; then rub into it 2 drachms of powdered orris-root. The powder can be -tinted with rose-pink or a little stone-blue. If desired it can be scented with lavender, lemon, or attar of roses. Wallpaper. ~Wallpaper which is not stained in any way, but simply soiled by dust or smoke, can be cleaned with oatmeal. This should be applied with a piece of flannel, the whole surface of the wall being gone over by degrees. Washing Copper, to Gleam—To clean the washing copper, take a rag and dip it in coal ash, and well scour the surface. Should this not prove satisfactory, clip a flannel in paraflin, and then in silver sand, and scour well. This will move the most obstinate stains. Wheel-Grease.-Wheel-grease is usually purchased ready-made ; but a good paste is made as follows :--Melt 80 parts of grease, and stir into it 20 parts of fine blacklead powder, mixing thoroughly and smoothly. Store in an air—tight tin. White Paint, to Cleans—Mix together I lb. of soft soap, } lb. powdered pumice stone, and 1 lb. pearl ash, made with a little hot water into a thin paste. With a soft painter's brush the surface to be cleaned should be gone over evenly, and the mixture left for 5 minutes. At the end of this \ 1818 HOUSEHOLD MANAGEMENT time the paste should be washed off with hot water and the paint dried with a cloth. Windows, Rattling.---To prevent windows rattling, insert wooden wedges between the sashes. Windows Steaming, to Prevent—T0 prevent windows from steaming or frosting, clean the inside of the window with a cloth moistened with pure glycerine, wiping it so as to leave only a trace of the glycerine. Wine Stains on Lineup-When these are observed a little milk should be put on the fire to boil, and when boiling the stained portion of linen should be held in it until the spot disappears sufficiently to enable it to be washed out completely with soap and water. Wine, to Lay Down.—All bottled wines should be kept in bins, care being taken to see that they are laid on sawdust, and each layer of bottles should have a protecting material between them, light laths being admirably adapted for this purpose. The bottles should be arranged in such a way that the heads of the second layer fall to the bottom of the first, and so on in rotation, until the bin is filled. The cellar must be kept at a regular temperature of about 55 or 60 degrees, and care should be taken to prevent draughts. Newly bottled port, if kept for any length of time, should, to ensure perfect condition, be left standing in an upright position for some hours prior to use. Champagne and all Other sparkling wines should be kept lying down. If left erect they will lose their sparkling qualities. Wines, in Fine.--Draw a gallon of wine and mix 1 quart of it with the whites of 4 eggs, and stir in with a whisk ; when thoroughly mixed pour it back into the cask, and stir up the whole in a rotary direction with a clean split stick. Having stirred it sufficiently, pour in the remainder of the wine drawn off, until the cask is full. When the wine is thoroughly mixed by stirring, the bunghole sh0uld be closed and the wine left to stand for 3 or 4 days. Zine, to Clean.-~To clean zinc, wash in warm soapsuds, dry, and then rub thoroughly with a cloth dipped in either turpentine or paraffin. TESTS FOR FOODS. It is common knowledge that many modern food products are adulter- ated, and it is therefore necessary that all housekeepers should be in a position to test the goods supplied to them. The following are simple, but effective tests for the various articles concerned. Segue—Burn a little in an iron ladle. Pure sugar will burn quite away. Impure sugar will leave some ash behind it. Milka—An easy test for milk, failing the regulation glass tube supplied by the public analyst, is to put a bright steel knitting-needle into the milk: if, on withdrawing it, the milk adheres and draps off slowly it is pure; if, on the contrary, it runs off quickly, leaving the needle bright, it has been adulterated with water. HOUSEHOLD RECIPES 1819 Tom—Drop a pinch into the fire, and the bluer it blazes the better the tea. A Ham—Stick a sharp, clean knife into the ham, under the bone. If it comes out clean, and the smell is pleasant, it is all right. But if there is a disagreeable smell and the knife is smeared, reject it. Tinned Fruit.—\Vhen using tinned fruit, always plunge into the con- tents of the tin a bright steel knife. Let it remain a few moments, and if there be the smallest degree of copper present it will be found on the blade. Olive OIL—Olive oil is so valuable an item in the kitchen that it is well to know which is the best to purchase. A deep brownish-yellow or dark green oil should be avoided. The very best quality is a light green, while oil that is almost colourless, or that shading to a golden yellow, may be used safely. Cottea.--When purchasing ground coffee, gather a little in the palm of the hand and press firmly. If it sticks together in a ball, or cakes in lumps, it contains some adulterating substance. Pure coffee falls apart when the hand is opened. Butter, when heated, bubbles up and burns ; margarine boils cheer- fully, and has a distinct odour. PIckIes.-—Chop up a little of the suspected pickle, mix together equal quantities of liquid ammonia and water, and pour over it at once. Fasten down securely, and in a short time the liquid will become blue if there is any copper whatever present. Tinned Meat—A sure and simple method of testing all tinned foods is to press the bottom of the tin with the thumb. If it makes a noise like a machine oil-can when it is pressed, the tin is not airtight, and the contents, therefore, are unfit for Use. Mussels.—When boiling mussels, put a small onion with them. If there is any poison in the mussels the onion will go quite black. It good, the onion will retain its natural colour, and will not taint the mussels in any way. Mushrooms.—When cooking mushrooms, for safety's sake place a six~ pence in the vessel in which they are being cooked. If the silver shows the least discoloration the mushrooms are unfit for use, and should be thrown away. THE DOCTOR The doses of medicine Prescribed in these pages are those intended for adults, unless otherwise stated CHAPTER LXX How to keep Well, Infectious and Contagious Diseases, N on-Infectious Diseases and their Remedies, Common Complaints and their Remedies and What to do in Cases of Accident or Sudden Illness. HOW TO KEEP WELL lntroduetory.—Health of body and mind is a blessing of such in- estimable value, and is so obviously one of the greatest sources of earthly happiness, that the efiorts of all wise persons should be directed towards its attainment. As disease is simply a departure from perfect health, our earliest attention should be given to the chief agents which produce any disturbance of, or departure from, absolute health, so that we may be the more able to combat them successfully. The innumerable external influences which disturb the natural condition of our organs, or the balance of the functions which they perform, as, for example, excess or privation of the air we breathe, the water we drink, the food we eat; variations in the direction of the superabundance or deficiency of the light, heat, and electricity which modify the nutrition of our bodies: all these are among the prime factors in the disturbance of human health, and as such demand Our serious consideration. Heat and Cold as Causes of Disease.—These are two of the most prolific sources of disturbance of perfect health, and they enter very largely into health considerations, chills especially being responsible for a large proportion of our ailments. Unguarded exposure to inter se heat, especially from the direct rays of the sun, is liable to produce sunstroke, which often proves rapidly fatal. Ingenious experiments have shown that the faintness, giddiness and insensibility which accom— pany this seizure are due to the immediate efiect of heat upon the brain substance. Every one susceptible to such influence. therefore. should avoid exposure to the sun in very hot weather between the hours of 1 r and 3 o’clock ; or, if obliged to be out, should wear a large brimmed hat, to which a pugree may be added, so that all parts of the head and the back of the neck are protected from the sun’s rays. Fail- ing this a wet handkerchief, arranged to cover the scalp and the back of the neck, is a useful substitute. When giddiness or weakness with heat about the head come on and an attack of a serious nature is threatened, the patient should be 1020 HOW TO KEEP WELL 182! at once removed to a cool, shady place, and the head, neck and chest rubbed with small pieces of ice, to reduce the temperature. Extreme cold is no less fatal in its effects than extreme heat. In a minor degree it gives rise to frost-bite and chilblains. When only a small part of the body has become frozen (recognizable by the spot turning a dull, yellowish-white colour) serious injury may often be prevented by thawing it very gradually, which may be done by bathing the affected part with ice-cold water or rubbing it with snow. Cold also acts as a disease-producing agent by checking perspiration, and thus prevents the carrying off of injurious worn-out materials of the body by that great avenue of purification—the skin. Another effect of a chili is to drive a great part of the blood out of the little blood-vessels which run everywhere just beneath the surface of the skin. This it does by its contracting and constricting influence, and the blood so driven away flows inwards to the warm parts of the body, filling them too full of blood, or, as it is called, congesting them. When the surface of the body has been chilled in consequence of exposure to cold and wet, the feet should be soaked for 10 minutes in hot mustard and water, and the patient covered over with blankets in a warm room, and given one or two cups of hot milk, cocoa, tea or gruel, to induce free perspiration. In soaking the feet, the mustard and water should only be moderately hot, to commence with, and the temperature of the foot-bath gradually raised by the addition of boiling water provided in a jug at the side of the bath. The general mistake is to have the water in the basin or bath so hot to commence with that the sufferer is quite unable to put even his toe in. Consequently he waits till the water is little more than lukewarm, and then immerses his feet, when the bath is of very little practical use. By starting as suggested with water only moder- ately warm, and then making additions of boiling water as the feet become accustomed to the bath, a much higher temperature can be borne, and the bath is thus rendered much more effectual. Pure Ala—The importance of a sufficient supply of pure air can scarcely be over-estimated. In ill-'ventilated places the proportion of carbonic acid in the air becomes greatly increased, which renders it deleterious and dangerous—our very life being dependent upon the blood unceasingly gaining fresh oxygen, and getting rid of stale carbonic acid. Among the more important causes of atmospheric vitiation are the carbonic acid and other substances given off from the lungs; gases arising from drains, sewers, cesspools, and decomposing animal matters which often contaminate the air, giving rise to pestilential disorders; the vapours given out from thickly crowded graveyards, which greatly increase the sick and death-rates of the neighbourhoods in which they are disseminated ; noxious gases from manufactories, chemical works of various kinds, and the air of marshes or low-lying meadows, which I822 HOUSEHOLD MANAGEMENT favours the growth and circulation of micro-organisms, producing disease. The dust in the air contains, among other things, bacteria, innumer- able epithelial scalce from the skin of men and animals, hairs, fragments of wool, cotton and flax fibres, pollen grains, splinters of wood, bark, shreds of leaves, particles of coal and many other substances. Some of these irritate the lungs mechanically, as, for example, anthracite or bituminous coal, which gives rise to miner’s consumption; the fine particles of steel thrown off in grinding saws and other instruments ; the dust in potteries, and the fragments of wool flax, etc., in cloth factories and cotton mills: all exert an injurious influence upon the lungs. The great remedy for the impurity of the air within doors is ventila- tion; and the best method of accomplishing this has been for many years one of the great problems of science. As the air of an inhabited room cannot. at the best, be as pure as the external atmosphere, the problem of ventilation is to reduce the impurities of respiration to the point where health will not manifestly sufier by drawing them into our lungs again. In order to keep the ratio of carbonic acid audits associated animal impurities down to this limit, it has been found by experiments that it is necessary to supply 3,000 cubic feet of perfectly pure air each hour for every adult person who is vitiating the atmosphere of a worn by his breath. It must be remembered also that the gas-lights and other sources of illumination (the electric lights excepted) exercise a powerful in? fluence in rendering the air of an apartment impure, by exhausting the oxygen, and giving off various products in combustion. With natural ventilation, that is, ventilation from the cracks of doors and windows, and open fireplaces, it is almost impossible to re- place the air of a room more than three times in an hour without the inmates being exposed to unpleasant currents of air, To observe the best hygienic conditions, therefore, it would be necessary that persons should not congregate in a room to a. greater number than one to every 1,000 cubic feet, An apartment :0 feet high, IQ feet wide, and 20 feet long, should thus contain 2 persons; and in a room 20 feet square and 10 feet high 4 persons, but no more, would be able to sit,eat,. or sleep. But as it is impossible always to regulate the number of occupants thus, the simpler and entirely feasible plan of always having one window in each room opened at the top, should be invariably observed. Of course all such laws of health are constantly outraged, but sooner or later such violations are sure to entail their own punishment, Pure Water.—-Water is the second great material necessary for exis' tence. Without food or water life has been prolonged for 14 days. With- out food, but with access to water, a man has lived for over 8 weeks. HOW TO KEEP WELL 1823 If water is thus an absolute requisite for life, pure water is a no less iniperative necessity for health, and as the possibilities of con- tamination are very numerous, owing to its great solvent powers, the sources of our drinking supply should be very carefully watched. Water constitutes about three-fourths of the surface of the earth, and the greater part of the bodies of man and other animals; some vegetables contain as much as 95 per cent. of this fluid. A healthy individual requires from 3 to 5 pints of water daily, nearly one-third of this quantity being contained in articles of diet, and the rest supplied to the system in the form of liquids. Rain-water is the purest of all forms ordinarily met with, if collected in clean vessels as it falls. This only applies to country districts. In towns the rain carries down with it blacks, dust, and organic matter in suspension in the air. Rivers are probably the most usual sources of supply for our drinking-waters, and where due care is exercised to prevent contamination from sewers, factories, etc., this variety of water is one of the least objectionable. A still better source for our large towns is the water of mountain lakes, conveyed direct in covered channels. A certain amount of saline constituents, especially of the sulphates and chlorides of the alkaline earths, must be present in order to render river and lake waters safe from the contamination of lead house-pipes, if these are used for distributing the fluid, as they are in most of our larger cities and towns. The way in which these soluble salts act is by forming with the metal an insoluble coating over the inner surface of the pipe, which mechani- cally precludes the water from acting upon the metallic surface. It is on account of the purity of rain-water from these saline compounds that lead pipes or lead-lined cisterns should never be used for its con- veyance or retention. Rsln-Water.--When rain-water falls upon the surface of the ground, a portion of the moisture runs ofi into brooks, creeks and rivers, but a much larger part soaks downwards through the earth, and after a few hours or days finds its way through the soil into the subterranean streams and reservoirs which feed our wells. In the course of its journey it may meet with materials from the animal kingdom, which will change it into a slow and insidious poison or a swift agent of de- struction. One of the most fatal diseases of humanity, typhoid or enteric fever, is particularly apt to be transmitted by the medium of contaminated well-water; and the same may be said of Asiatic cholera, happily now very rare with us—due chiefly to modern improvements in sanitation and hygiene. Recent observations on the propagation and spread of typhoid or enteric fever have shown that in all the instances of excessive malignity, when great numbers were swept away in a few weeks, the cause of the fearful mortality lay in contaminated water-supplies. It is most r824 HOUSEHOLD MANAGEMENT important, therefore, that wells should never be sunk in the vicinity of cesspools or similar anti-hygienic contrivances. In towns and villages where the water supply is doubtful, during epidemics of typhoid or cholera, all water used for drinking purposes should be boiled and filtered through some reliable make of filter. It must, however, be borne in mind that filtration only removes sub. stances mechanically suspended in the water; to free the liquid tho- roughly from all dissolved matter boiling or distillation is requisite. A well-constructed filter, especially one in which sand is the medium, will practically remove all the bacteria. Generally speaking, a filter should be cleansed once a month in summer, and every two months in winter. When travelling in unhealthy countries, or during the prevalence of an epidemic, it is a wise plan to use for cooking or drinking purposes only boiled rain-water, if obtainable. The small portable filters such as those which were supplied to our soldiers in South Africa are in- valuable travelling companions in a malarial district, in an emergency when reliable water cannot be had. Make it a. rule neither to sleep nor eat in a house where the drains are in bad order. Baths and Bathing.—The employment of baths goes back to the highest antiquity, and was indulged in almost to excess by the Greeks and Romans. So important are baths in warm countries, that the Jewish and Oriental religions enjoin frequent ablutions as a necessary part of the ceremonials of their creeds ; this no doubt has largely con- tributed to the health and well-being of their adherents. In order to understand the value of bathing we must glance briefly at the anatomy and physiology of the skin. In the first place, we have on the entire outer surface of the body a layer of membrane, like thin leather, called the epidermis or cuticle; this stratum is not supplied with nerves, and is therefore insensitive. It is the portion which rises up when the hands are blistered by rowing, or when a fly blister is applied. Just beneath the epidermis lies the true skin, or corium, a tough strong membrane, richly supplied with blood vessels and nerves. Hence it bleeds and feels pain at the slightest cut or puncture, since even the finest needle cannot be thrust into it without wounding some little artery or vein and some tiny filament of nerve. Under the true skin again lies the subcutaneous cellular tissue, which generally contains a quantity of fat. The most important constituents of the skin to be noticed for our present inquiry, are first, the sweat glands ; second, the oil glands ; and third, the hair and nails are usually spoken of as appendages to the skin. The sweat glands are twisted and coiled-up tubes, occupying the true skin and the layer of tissue beneath. They open upon pores, BATHS AND BATHING 1825 almost invisible to the naked eye. When we are at rest the flow of perspiration, though constant, is seldom so free that it does not eva- porate almost as rapidly as it exudes, so that the skin is only kept pleasantly moist; but during exercise, especially in warm weather, the cutaneous surface becomes covered with drops of fluid. When the pores of the skin are partly choked up, so that they cannot perform their work properly, some of this duty of purifying and regu- lating the volume of the blood is thrown upon certain internal organs, such as the kidneys or intestines; and should these happen to be weak, diseased, or already overtasked, serious disturbance may be quickly brought on throughout the whole system. Hence the impor- tance of keeping the skin of the whole body clean by the free use of the bath. Warm Baths.--For purposes of cleanliness, the baths par excellence are those of warm water, this term being applied to those in which water of a temperature.from 70° to 80° Fahrenheit is employed. Liquids of this degree of heat usually give a sensation of warmth when placed in contact with the human skin, and therefore avoid the disadvantages of the shock to our systems produced by a cold bath (that is, below 60°), and the excessive stimulation resulting from a hot bath, i.e., one of 85° and upwards. Soap or alkali in some form is necessary to remove the fatty matter poured out by the oil glands already described, and for most people there is nothing better than the old-fashioned white Castile. Many persons are apt to remain too long in a warm bath, and care should be taken to avoid this error which, if often indulged in, has a very debilitating effect on the system. The frequency with which a warm bath should be repeated varies with different individuals. A safe rule, to which of course there are exceptions, is to bathe the body twice a week in winter and every other day in summer, gradually increasing the frequency to a tri-weekly washing in winter and a daily one in summer, if experience proves that better health is secured by such a habit. It is very important to avoid being exposed to cool air after immer- sion in a warm bath, because the blood vessels of the skin being dilated from the stimulation of the warm water, the amount of prespiration poured out upon the skin, and consequently also the cooling effect of evaporation from the cutaneous surface are greater, and the danger of contracting a chill is much increased. The condition is accurately expressed by the popular saying that a warm bath “ opens the pores," although the exact mechanism by which this opening is accomplished is not so generally understood. The best time for a warm bath for those who are in robust health, but are liable to take cold, is in the evening, when they can go to bed at once, and so avoid all exposure for some hours afterwards. Invalids, how- ever, and those of a delicate constitution, will often find that they endure the exertion of taking a bath best about 1 1 o'clock in the mom- 3a I826 HOUSEHOLD MANAGEMENT ing, after the digestion of the morning meal is accomplished, and before they are tired out with the fatigues of the day. Hot Baths, by which are meant those of a temperature of from 8 5" to 105° F., are chiefly used in the treatment of ailments and diseases as powerful stimulants. Every parent should remember that a hot bath, causing free perspiration, followed by wrapping up warm in bed with blankets, will often save children and adults from severe attacks of illness, if promptly resorted to after exposure to cold or wet. Cold Baths are invaluable aids in promoting and preserving health, it properly used in suitable cases ; but may become dangerous agents, causing even fatal results, if employed by the wrong individuals, at improper times, or with excessive frequency. If an experimental cold dip the first thing in the morning, followed bya brisk rubbing with a loofah and drying with a rough towel, produces a healthy glow and a feeling of exhilaration, the practice may be safely followed every day for at least eight months in the year. But if the skin turns blue, or headache, languor or sickness follow, the practice must be given up. Sea-Bathing is one of the best means of strengthening the system, either to prevent the development of actual disease, or to restore the original vigour to a constitution recovering with difficulty from the efiects of some debilitating malady. Many delicate women and children are not strong enough to endure the shock of cold sea-baths from the beach ; for them a bath of warm salt water, taken comfortably at home, is invaluable. Baths should never be taken immediately after a meal, nor when the body is very much exhausted by fatigue, or excitement of any kind. Women should avoid bathing at such times when it would be under conditions liable to endanger their health. Children and elderly persons should use warm or tepid baths, neverr below 70° Fl Food.--Nothing is more important to physical well being, and conseJ quently to the attainment of long life, than the two evidences of a healthy stomach, which the immortal dramatist has linked tagether in the oft-quoted saying of Macbeth 1,—4 “ Let good digestion wait On appetite, And health on both." If we consider the amount of ill-temper, despondency, and general unhappiness which arises from want of proper digestion and the assimila-J tion of our food, it seems obviously well worth while to put forth every‘ effort, and undergo any sacrifice for the purpose of avoiding indigestion and the bodily ills which result. It would be as reasonable to expect a locomotive to run withotit plenty of fuel as expect the human body to perform its daily labour without a sufficient supply of suitable food, properly masticated, swallowed, digested, assimilated and carried by the blood to nourish the Various organs and tissues of the system, as they hourly wear out and are hourly replaced. MEALS AND EXERCISE 1827 Every part of our organism is the subject of continual change. The flesh of the arm to-day is not precisely the same flesh as yesterday ; some of its cells have been used up, dissolved, and carried away by the blood, and have been cast out of the system through the kidneys or bowels, whilst their places have been supplied by new molecules formed by digestive changes from the food taken into .the stomach, If the stomach or the blood do not do their work properly, or if, doing the best they can, they are not supplied with suitable materials in the food furnished them, the eflete molecules of the arm do not get iufly replaced, and so the muscles become flabby and dwindle away ; or, on the other hand, if, by unusually nutritious food and the stimulus of exercise, a greater number of new muscle cells are elaborated in the blood than are carried away by it in a worn-out condition, growth and development of the arm is the results And so on with all the difierent parts of the body. Another very important oflice of food, especially of the fatty (highly carbonised) articles of our diet, is to supply the bodily heat by being slowly burnt up within our systems, exactly as the coal (mineral carbon) burnt up in fireplaces warms our dwellings, except that the process FOf combustion is so managed in our bodies that it goes on slowly, and only a very little at a time, giving out no light and but a moderate amount of heat. Materials of Food.-—The materials which make up our food, besides water and saline ingredients, are : first, the nitrogenous (such as meat, eggs, cheese, the gluten of wheat flour, animal jellies, eta); second, the fatty (as the fat of animals, butter, olive-oil, etc.) ; and third, the saccharine, comprising starch, sugar and molasses in all their varieties (bread, potatoes, rice, etc.). The office of the first of these groups is to supply the waste of muscular Substance or tissue caused by pulsation of the heart, breathing, eating, etc.,and by physical exercise, such as manual labour, walking, or riding. Fatty articles of diet are chiefly employed to sustain the heat of the body by their gradual combustion, and the saccharine elements con- tribute to the same endr Quantity 0! Food.-+-+-A healthy, full-grown man, doing a moderate amount of work, requires daily about 4} ozs. of dry nitrogenous, 3 02s. of fatty, and 15 ozs. of sugary and starchy food, besides I oz. of saline matter. Under ordinary circumstances, the penalty for taking less than this amount of food is loss of flesh and strength; more or less rapid in pro- portion to the degree in which economy of nutriment, forced or other- wise, is actively carried on. The penalty incurred by eating more than these quantities is derange~ ment of the stomach, the liver and intestines, by thus over-loading them ; and a consequent production of dyspepsia, biliousness, diarrhoea, or constipation, with their innumerable attendant evils, which, perhaps, 1828 HOUSEHOLD MANAGEMENT more than any other class 0f influences, prevent the attainment of long life. As a rule, women need about nine-tenths of the nourishment requisite for men ; boys of 16 about the same as women, and children of 10 years half the amount necessary for adults. Individual peculiarities, whether temporary or permanent, should be studied and conformed to with the utmost care. Quantities at Different Meals.--The quantity of food taken into the stomach at diflerent meals is a matter of great importance. Speak- ing generally, the morning meal should comprise one-third of the meat and two-sevenths of the starchy nutriment} dinner should include the remaining two-thirds of the meat and three-sevenths of the starchy materials; and the evening repast consist of the last two-sevenths of the saccharine and starchy matters. Few adults and hardly any children and old people, can be careless about their diet without suffering severely later on, even if no ill effects are immediately experienced. Mental anxiety or labour, as well as bodily exertion, should be avoided during, and for half an hour after, a full repast. Lighter meals may be advantageously followed by gentle exercise, such as walking or moderate work. Complete mastication of the food is vitally important to health and long life. Eureka—Exercise, in the strict signification of the word, means the performance of its function by any and every organ of the body. As generally used, however, it signifies the action of the muscles under control of the will. The most important efiect of exercise is felt by the lungs and the heart. The circulation of the blood is hurried much above the ordinary rate, and, as a consequence of this greater influx of blood to be oxygen' ated in the air-cells, the quantity of air inspired, and the amount of carbonic acid exhaled, are both largely increased. During active exertion, therefore, the free play of the lungs should not be impeded by tight-fitting clothes. Muscular exertion very speedily increases the force and frequency of the heart’s pulsations ; to a. moderate extent, this is very beneficial to the organ, but care must be taken that it is not overdone, even by the strongest. Persons suffering with “ weak heart ” should indulge in athletics only under medical advice. Severe muscular exertion ,increases the flow of blood in the small blood-vessels of the skin, and causes a profuse discharge of perspiration, which may be even doubled or trebled in amount. During active exercise there is little danger of chill; but immediately afterwards, and also during the intervals of rest, the skin should be so warmly protected as to prevent the least coolness of the surface. For this purpose flannel is by far the best covering. Moderate exercise causes the muscles employed to increase in size, IMPORTANCE OF SLEEP 1829 become harder, and respond more readily to the commands of the will ; but if the exercise is too prolonged, or excessive, the opposite eflect is produced, and they begin to soften and waste. Deficiency of exercise is apt to lead to weakening of the heart’s action, from a change of the muscular structure into fat (fatty de- generation). It has been calculated that, for an individual weighing 1 50 1b., and in good health, the daily amount of exercise ought to be equal to that put forth in walking 81} miles on level ground. For females of average strength, a smaller amount of outdoor exercise, equivalent to 3 or 4 miles daily, would generally be appropriate. The modern girl, however, is almost as hardy and athletic as her brother, and can safely exceed this amount. Exercise in Chlldhood.—--The amount of exercise in childhood and youth should be carefully regulated. It is important not to restrict too much the movements of infants, and care must be taken that their clothing is not too tight to allow ample freedom of the limbs. During childhood and youth, effort should be made to exercise every important muscle in the body, each in its turn, so as to secure for all the muscles a complete and symmetrical development, and conse- quently robust health. Physical exercise, as well as mental exertion, should be regulated with especial care in young girls about the epoch of puberty, since the changes of the constitution at that critical period often render ordinary rules and habits useless or even injurious. In advanced life the power, as well as the inclination for active exertion, alike fail, but moderate exercise should be encouraged as long as possible. Sleen.--Sleep is intended to repair the expenditure of power in the system consequent upon mental or bodily fatigue, and its duration should therefore be proportional to the loss of vigour actually met with during the preceding period of daily activity. In early infancy, the active processes of growth and development going on in the budding organism require a correspondingly greater amount of repair, which is largely contributed to by frequent slumbers, occupying a majority of the twenty-four hours. The necessity for sleep, which is quite imperative in the young child, becomes gradually less and less pressing until, after the age of 2 or 3 years is reached, repose during the night only is required. In the prime of manhood or womanhood, the proper period is more readily determined, and is much shorter than that suited to infancy. In advanced life the expenditure of physical and mental power is smaller, and less need of prolonged repose is felt by the system; although in extreme old age, or second childhood, the body often reverts to its infantile habits of frequent slumber. Importth oi the Habit of Sleep—Habit, which so powerfully I830 HOUSEHOLD MANAGEMENT affects all the bodily functions, exercises a great influence upon the duration of sleep. Those who, from necessity or from choice, remain awake through the night, learn to feel, it is true, as soon as the habit is well established, no necessity for nocturnal sleep, yet the enfeebling of their forces and impoverishment of their blood are the usual conse- quences. In regard to the influence of temperament, it may be observed that a plethoric habit of body, kept up by a full diet, especially of animal. food, predisposes to sleep, provided the digestive powers are in vigorous condition.r Persons of lymphatic temperament are usually great sleepers. Thin, wiry people, on the other hand, in whom the nervous temperament predominates, usually require comparatively little sleep 9 but their slumber, while it lasts, is very deep. The amount of sleep is greatly influenced by habit, and, contrary to what might have been anticipated, we find that exceptionally brief sleepers have generally been men of the greatest mental calibre. Thus, Frederick the Great, John Hunter (the often-quoted surgeon), and the first Napoleon, are said to have required only 5 hours’ sleep out of the 24. As a general rule, from 6 to 8 hours of repose are required in the 24 to keep the system in a state of healthful activity. Usually, when people are abruptly aroused from profound slumber, the action of the heart becomes quickened or otherwise disturbed. The effects of a habitual deficiency of sleep are a sense of wretched- ness and prostration, frequently accompanied by great restlessness. Headache, fulness, heat, throbbing and various .other unpleasant sensations about the rhead, give warning that the brain is being over- tasked, and, should this warning pass unheeded, sleep, which at first it was difficult to resist, becomes even more difficult to obtain ; a state of general restlessness and feverish excitement is induced; and if, in spite of this, the mental task be continued, serious consequences are almost sure to be induced. In average health, the best cure for sleeplessness is duly regulated exercise of body and mind. Among the simpler and hygienic means of promoting sleep is cold water, or cold water and vinegar, sponged over the forehead and temples when the restlessness appears tq be due to congestion and heat about the head. Mental activity and consequently sleeplessness, mean an excess of blood in the brain. A very efficacious method of procuring sleep after lying awake for some time is to take a small quantity of food, e.g., a glass of milk and a biscuit. This stimulates the digestive organs, draws the excess of blood from the brain into the abdomen, and speedy sleep is the result. The bed-chamber should be well-ventilated. It is best to lie upon an inclined plane, or with the head moderately raised, but not so high as to produce any strain upon the muscles of the neck. Complete dark» ness should be secured as far as possible. Anxiety and excessive INFECTIOUS AND CONTAGIOUS DISEASES r831 effort to procure sleep, are foes to slumber. A light supper taken about 2 hours before retiring is in many cases conducive to sleep People with feeble circulation should guard against cold feet, a Common cause of sleeplessness, by the use of bed socks or hot water bottles. INFECTION, CONTAGION, AND INFECTIOUS AND CONTAGIOUS DISEASES Contagion, a name derived from the two Latin words, can and tango to touch together, is the term applied to the substance which communiv cates disease from an unhealthy person to a healthy one when there is actual contact The word infection is applied to the vehicle by which a malady is transmitted from one person to anOther by the air, and with or without actual centact. The type of infectious disease is small» pox, and this is also, as is wellrknown, a highly contagious complaint. Scarlet-fever, measles, whooping-cough, mumps, etc., are likewise both contagious and infectious, and make up the class of disorders popularly known as diseases which are “ catching.” The most probable doctrine of the true nature of contagion is that set forth in the germ theory of disease. This hypOthesis, which has exercised a most important influence on modern medicine and surgery, accounts for the symptoms of contagious diseases by attributing them to the more or less mechanical irritation of groups of microscopic plants (bacteria), and in some cases minute animal micro-organisms, developing in the blood, the skin, and the vital organs of afiected persons. The period of incubation (by which is meant the time between eatposure to small—pox, for example, and the outbreak oi the com- plaint) is supposed to correspond with the time required for the sprout- ing of the seeds of these minute plants within the body. The gradual increase in the severity of the symptoms is attributed to the progressive growth of millions of tiny vegetable organisms, whose period of greatest luxuriance marks the height of the attack, and the death and destruction of which correspond to the decline of the disease Germ Theory.-The contagiousness of the communicable maladies is accounted for by the existence of the immense number of almost inconceivany small micro—organisms, which are constantly produced by and given off from the sick pers0n, and carried through the air of a room or house either alone or attached to the innumerable epithelial scales which are all the time being rubbed oil, as dandruff, etc., from our bodies. The general absence of second attacks has been explained by the hypothesis that a substance is produced in the blood by the first attack, which is detrimental to the life of the micro-organism. This substance is called an antitoxin. Another explanation is that the micro-organism, 1832 HOUSEHOLD MANAGEMENT on the first occasion, has exhausted all, or nearly all, of some peculiar unknown organic ingredient in our systems, which is absolutely re- quisite for its support. Every individual afliicted with small-pox, scarlet fever, or any of the other diseases above mentioned, is, according to the germ theory, to be looked upon as a sort of hot-bed or forcing-house for the seeds, or spores (as they are called), of that malady. From his or her body are continually given off in all directions, by the skin, the breath, the perspiration and the other secretions, millions of spores so minute that 20,000 placed end to end would not measure 1 inch in length, and a group of them the size of a grain of sand might contain 50,000,000. Each one of these infinitely minute organisms, if it were received into a human system under favourable circumstances, would rapidly reproduce itself, and after a few days or weeks, corresponding, as already mentioned, to the period of incu- bation, give rise to a new case of disease—again a new hot-bed for other unprotected persons. But these spores (like the seeds of larger noxious weeds, which, when allowed to gain a foothold in our fields and gardens, propagate them- selves with such immense rapidity) can only develop if they meet with air, moisture, and soil suited to their peculiar requirements. That is to say, if the contagion of small-pox is not carried by the air to un- vaccinated persons until it has lost its vitality, or if the microbes of this loathsome disease do not fall upon good ground, then, and then only, no harm is done to mankind. It must be remembered that small-pox and other contagious maladies do not arise, as is often supposed, without previous exposure to the seeds of disease. It may be, and doubtless is, frequently impossible to say how certain cases of infectious disease have arisen ; but most persons competent to judge are agreed that, in our own day at least, every new case of contagious disease is the immediate ofispring of a preceding case. This truth was clearly demonstrated in an epidemic of measles which appeared last century in the F aroe Islands, an isolated group in the North Sea. For sixty-five years the inhabitants of these islands had been free from measles, when, on April r, 1846, a workman from Copenhagen, who had arrived three days before, fell ill with the com- plaint. His two most intimate friends were next attacked, and from that time the malady was traced by Dr. Pannum, the Danish Com- missioner, from hamlet to hamlet, and from island to island, until 6,000, out of a total population of 7,782, had been affected by it. Age brought no immunity from the disease, though it was found to spare all who, in their childhood, had suffered at the timc of the previous epidemic, more than sixty years before. Capriciousness o! Contagion.-—Contagion is often very capricious. Occasionally, in a family of children, one will be very ill with scarlet INFECTIOUS AND CONTAGIOUS DISEASES I833 fever, and the rest, although exposed to the microbes of the disease, will escape without being infected : at other times, all the members of a household, except those protected by a previous attack, will take the malady in spite of the ordinary precautions to seclude the affected child from its brothers or sisters. This is, no doubt, due to some constitutional peculiarity. The contagion of small-pox is probably the most virulent of any that we have ordinarily to deal with, and, but for the discovery of vaccina- tion by Jenner, would, perhaps, have continued to prevail as a terrible scourge of our race. People of the present day, who complain of the temporary inconvenience and the dangers of vaccination, can only do so through ignorance of the horrible suflering, painful deformity, and appalling mortality which attended small-pox in pre-vaccination days. The method, then, to avoid the contagion of small-pox is to be vaccinated and re-vaccinated with fresh vaccine matter, direct from healthy calves, in Order to avoid any possible danger from this virulent poiscn. The contagion of small-pox is extremely active, spreading readily through a house, and often to neighbouring dwellings. It may be conveyed by the breath of a person affected with it before any eruption appears, and has been caught from a dead body, 12 days after decease. It may be transmitted for long distances in clothing, bedding, letters, etc., unless great care is taken to thoroughly ventilate and disinfect them. As it is often propagated by unscrupulous persons when travel- ling whilst sick with mild forms of small-pox, or varioloid, we would advise every one to examine carefully, at the first opportunity, a vaccine pock upon a child’s arm, 5 or 7 days after a successful vaccina- tion, and then studiously avoid proximity to any strangers having similar eruptions upon their skin. Stringent laws are properly en- forced against persons who endanger the public health by running the risk of disseminating the poison of small-pox or other infectious disease. Unfortunately, such safeguards as vaccination against other con- tagious diseases, such as scarlet fever, measles, etc., are not in general use, and precautions against entering the sphere of their influence become doubly important, especially during epidemics, or at times when our systems are enfeebled in any way by other maladies or unfavourable conditions. Diseases among School Children.---These diseases are very apt to be propagated among school children by the return of scholars recovering from measles or diphtheria, for example, before the poison has entirely passed from their bodies, and without proper purification of their clothing—a pernicious practice which has been legislated against, but which can only be fully abolished by the action of en- lightened public opinion in regard to the injustice and criminality of such acts. At the end of the section dealing with diseases of children (p. 1924) 1834 HOUSEHOLD MANAGEMENT is appended a Quarantine table showing the length of time which should elapse after the various infectious diseases before the patient should mix freely with the outside world. Isolation and Dislnfoetlomehen any member of a family is attacked with small-pox, scarlet fever, diphtheria, or other contagious disease, the malady may generally be prevented from extending by attention to the following rules ; Place the patient in one of the upper rooms of the house, the furthest removed from the rest of the family, where the best ventilation and isolation are to- be had. He should be under the sole charge of a nurse who is protected by a previous attack of the disease. The apartment should be at first cleared of all curtains; carpets, woollen goods, and unnecessary furniture. To secure the utmost cleanliness, provide a basin partly filled with chloride of lime or strong carbolic acid solution (a teaspoonful of acid to half a pint of water), in which the patient may eXpectorate when necessary. Change the clothing and bedding of the patient as often as needful, but never let the cast-off articles be carried dry through the house.) A large pail. or bath containing carbolic acid solution (4. fluid ozs. of carbolic acid to each gallon of water) should always stand in the room, for the reception of bed or body linen immediately after it has been removed from contact with the patient. The nurse should wear in the chamber a loose gown and tight-fitting cap, to be thrown off at the door, and the hands should be washed, before going out, with the carbolic acid water. Pocket—handkerchiefs and napkins should not be used, but in their stead pieces of rag, which should be at once burnedq A solution of carbolic acid, I teaspoonful to 4 ozs. of water, should frequently be sprayed over the patient and his bed, about the room and over the nurse’s dress. Glasses, cups, dishes, etc., must be scrupulously cleansed in fresh carbolic acid solution, or in boiling water, before they are carried away from the room, All discharges from the body are to be received at once into vessels containing some disinfectant, such as a solution of per-chloride of mercury, 1 part per 1,000 of water, or the carbolic solution, and immediately removed under cover. They should be thoroughly disinfected before poured down the drains. A sheet kept moistened with carbolic acid solution of double strength, or half a pint to the gallon, should be hung over the door outside, or beyond in the passage way, for the purpose of catching any germs of the disease which might otherwise escape. Boiling is the surest way of disinfecting contaminated clothing, or it may be baked in an oven heated to about 240° Fahr. After the disease is over, the patient should be kept isolated for 10 days after all the scabs fall ofl‘ in small-pox, or after desquamation (“ peeling " of the skin) is complete in scarlet fever ; for the last week of his seclusion, baths should be given daily, or every other day, con, taining carbolic acid, Sanitas, or other disinfectant, and every part INFECTIOUS AND CONTAGIOUS DISEASES 1835 of the bOdy should be bathed, especially the scalp, as the disease poison is apt to linger about the roots of the hair among the dandruff. The peeling of the feet and palms of the hands may be hastened by the use of pumice stone. To purify the apartment, wash the furniture, woodwork, floor and walls (scraping off the paper) with the carbolic acid solution and soap. Then shut up the room tightly, pasting up windows and chimney with brown paper, and burn in it 1 lb. of sulphur for every thousand cubic feet of space it contains. (A room 15 feet long, 12 feet broad, and 9 feet high, for instance, would require 1} lb.) The action of the sulphur dioxide produced is more certain if the air of the room is moist. Steam should therefore be introduced into the room half an hour before the sulphur is burnt, or the walls of the room should be thoroughly sprayed with water. The sulphur is best burnt in an iron dish supported upon a basin of water. To start it burning moisten with a little methylated spirit. Allow the fumes to remain in the closed room for 24 hours. Lastly, open doors and windows so as to ventilate freely, fo'r a week, at the end of which time disinfection may generally be considered complete. A more modern method of disinfecting, which has the great advan- tage over sulphur of not injuring fabrics and pictures and not bleaching colours, is the use of; Formic Aldehyde Gas, The same prmautions are taken of pasting up windows, chimneys and doors, and the gas is introduced into the room through the keyhole. Formalin, as it is also called, is best made by passing the vapour of methylated spirit over platinised asbestos. Special apparatus can be procured for this purpose, the use of which can be quickly learnt. The principal disin- fecting establishments now use formalin in preference to sulphur. Small-pox, or Varlola—wThis is a febrile, eruptive and contagious disorder, which in the past raged with much violence in this country, but in recent periods has been vastly controlled by the discovery of vaccination. About its origin not much is known. The earliest records mention a disease which was probably small-pox, as far back as the sixth century; since this period it has appeared with more or less virulence at various periods. The most common varieties are: the discrete, in which the pustules are distinct; the c0nfluent,in which the pustules run together; the malignant, which is often associated with purpura and an eruption resembling measles—a very dangerous form ; and the modified, which comes on in those partially protected by vaccination, and is a kind that runs a very mild course. In cases of small-pox there are : (I) the stage of incubation, which lasts :2 days from the date of receiving the poison ; (2) the stage of eruptive fever, lasting 48 hours; (3) the stage of maturation, wherein the rash is fully developed, lasting about 9 days ; (4) the stage of secondary fever or decline, lasting a variable time, according to the severity of the disease. Discrete small-pox is, next to the modified, the simplest I836 novssnou) MANAGEMENT form of the disease, and is rarely attended with danger to human life. Confluent small-pox is much more serious, and often proves fatal. In the discrete or distinct form the primary fever is less intense than in the confluent form; in the latter there is often delirium, and more especially in intemperate persons. The malignant variety is terribly fatal ; the blood seems profoundly poisoned from the first, and is more fluid than usual; bleeding from the mouth, nose and bowels is not uncommon ; in women there are also genital bleeding and other disastrous results. In modified small-pox the patient is often able to keep about the whole time, and the rash may suddenly decline on the fourth or fifth day, and recovery follow. Symptmns.—The disease begins with shivering or rigors, pain in the back, vomiting, thirst, headache, and a general feeling of indispo- sition; in children, convulsions may come on. In many cases the rash of small-pox in vaccinated cases is preceded by a more or less scarlet or roseolous rash, which is mottled over the body. If the finger be pressed on the forehead, a sensation is experienced as if pressing small shots, for the rash of small-pox generally commences there; at first a pimple forms, but afterwards a pustule, and then dries or scabs over, and leaves a pit or depression behind. When the rash comes out the temperature falls, but rises again about the eighth or ninth day ; in mild cases, however, the secondary fever is hardly perceptible. The eruption usually appears first on the forehead, face and wrists, then on the rest of the body, coming out on the legs and feet 2 days later. The eruption takes about 8 days to arrive at its full development ; during this time there is much swelling of the face and eyelids, so that the patient cannot see for a few days ; in bad con- fluent cases the face seems covered with a mask, and a disagreeable odour proceeds from the body. Boils are apt to form in cases of con- fluent small-pox ; the victMs are also very subject to pleurisy, pneu- monia and bronchitis ; sometimes the tongue is much swollen and dry, and the patient may be unable to close the mouth or to speak ; this is a very bad symptom. Inflammation of the ear, followed by an abscess, is not uncommon in this disorder. Erysipelas, gangrene, and pyaamia are occasionally met with. Inflammation of the eye and ulceration of the cornea may add to the general mischief. A medical man should always be called in when small-pox appears. Treatment.-In the early stage, poultices and hot bottles will relieve the pain in the back and the chilly feeling. If the fever is high and delirium is present, sponging the body with tepid water is beneficial. When the eruption appears, warm baths are to be given night and morning. The pocks should be treated with some antiseptic applica- tion, such as carbolized oil or zinc ointment, or dusted with finely powdered boracic acid, as soon as the scabs come away. Painting with flexible collodion will both allay the irritation and in many cases prevent pitting. Dilute acetic acid, I part to 4 of water, often relieves INFECTIOUS AND CONTAGIOUS DISEASES 1837 the intense itching. Pitting is generally worse when the scabs are scratched away ; children should therefore wear fingerless gloves. VaccinationF—Small-pox is of all diseases the one in which the fact that prevention is better than cure can be most emphatically proved, because we have a means of prevention ready to hand. Vaccination was first practised by Jenner, who noticed that milkmen, whose hands became inoculated with cow-pox in the pursuit of their calling, escaped the scourge of small-pox, so prevalent in those days. Since his day vaccination or inoculation with lymph taken from vesicles, the result of inoculation with calf-lymph, has been practised more and more generally till now it has been made compulson in most of the countries of the civilized world. Arm to arm vaccination was formerly the custom in this country, but now the law orders that only lymph taken from calves that have been proved to be healthy is to be used. Vaccin- ation undoubtedly protects against small-pox. An infant successfully vaccinated is considered safe against infection for a period of ten years, when he should be re-vaccinated. The operation should be repeated in another seven or eight years' time, and again at similar intervals should there be an epidemic or exposure to infection. A recently successfully vaccinated person never takes small-pox ; and one who has been adequately vaccinated in the past, if he should catch the disease, will have it in a very mild form and make an almost certain recovery. Scarlet Fever, or Scarlatina.-This is an acute febrile disease, producing a scarlet rash upon the skin, attended by a sore throat, and often swelling of various glands, and sometimes followed by dropsy. The disease is most prevalent during the last 3 months of the year, from October to December. The minimum number of cases occur during April. The cause of scarlet fever is principally due to contagion, but there is a considerable mass of evidence to show that cases have arisen from milk derived from cows suffering from an ulcerative disease of the udders (corresponding in the main to scarlet fever), supposed to be scarlet fever in a modified form. Measles and whooping cough are more contagious ; typhus fever and diphtheria are less so. The poison may be retained in clothes for a year or more, and then give rise to fever. Both sexes are equally liable to an attack ; between 18 months and five years is the most common time to have the fever. Many people confuse the terms scarlet fever and scarlatina, and imagine the latter is a milder and less dangerous affection ; this is a great mistake, for scarlatina is only the Latin name for scarlet fever, and not a different form ; the term is too often adopted when there is some doubt as to the nature of the case, and then it is used to conceal ignorance. Scarlet fever may be very mild, or malig- nant, or latent. The period of incubation is generally less than a week, and may be only 24 hours. Symptoms.--r. M z'ld Scarlet fawn—The onset is sudden ; there is I8 38 HOUSEHOLD MANAGEMENT sore throat with tenderness at the angles of the lower jaw, and stiff- ness at the back of the neck ; vomiting is very common, and chiefly so in children ; shivering and rigors come on, and occasionally convul- sions in young children. The temperature rapidly rises and will go up to 104° or 105° ; the pulse is very quick, the tongue is covered with a thin white fur ; there is thirst and loss of appetite. This stage lasts from tz to 30 hours, and then a rash comes cut. Sometimes the earlier symptoms are so slight that the rash is the first thing noticed. This consists of small scarlet dots on a background of lighter red almost running together so as to give a flush all over the skin; the colour disappears on pressure, but rapidly reappears when the pressure is removed. It generally appears at first on the sides of the neck and upper part of the Chest and in the bends of the joints; it then spreads downwards, and is found to come out last on the legs; it begins to fade on the fourth or fifth day, and is generally quite gone within a week. The sore throat is always present in some degree ; there is redness and swelling of the tonsils and soft palate, so that it is often very painful to swallow, while the glands beneath the jaw also swell and are painful. The temperature is generally higher than in measles, and much higher than in diphtheria, but it rarely exceeds 105° F.; the temperature falls to normal during the second week of the illness, or seventh to tenth day of disease. In no fever is the pulse quicker than in this disorder, and it may be 140 or 160 in a minute. Moderate delirium and he dache are often present in these cases. After the rash has gone the epidermis is dry and harsh, and about the ninth or tenth day“ it begins to peel, and is sometimes cast off in large flakes, and this desquemation or peeling may last a few days or Occupy several weeks. 2. Malignant Scarlet Fever is characterized by an increased severity of the above symptoms; there are great prostration, delirium and sleeplessness ; the rash does not always come out well ; the face may be livid, and stupor and coma come on and end in death; the throat is ulcerated, and there is much dificulty in swallowing. 3. Latent Scarlet Fever is when the disease is so mild that until the sequelae appear one is not aware of having had scarlet fever. Sore throat may be the only symptom. There is no relation between the abundance of the rash and the danger to the patient. However mild the disease may be, the sequelae may come on with great se- verity ; and the fever is just as likely to spread from a mild case as from a severe one. 4. Sequelae.--After the fever has passed, a train of symptoms may follow, which are very inconstant in their character and of much danger to the patient. The throat may continue to be affected, and the glands outside maybe inflamed and swell, so that the child’s head seems encased in a collar; often these glands suppurate, and a large ulcerated surface is then seen. Deafness may supervene, and a dis-1 charge from the ear. Bronchitis and pneumonia are not so common INFECTIOUS AND CONTAGIOUS DISEASES 1839 as in measles. Sometimes convalescence is retarded by abscesses forming in various parts of the body ; at other times there is a painful affection of the joints which much resembles rheumatic fever. Renal, dropsy is also one of the most usual sequelae, but it frequently varies in different epidemics. Its onset is associated with a rise of tempera- ture, headache, and often sickness and vomiting; the face and loose parts of the skin are very pale and pufiy, which is best seen under the eyes and on the insteps ; the urine is scanty, and dark from containing blood; loss of appetite is common, and convulsions sometimes occur, Renal dropsy often comes on 2 or 3 weeks after the first appearance of the rash. Treatments—Most cases recover in a fortnight, except the malignant, ones, or where the sufferer is at the same time pregnant (this condition, much increases the danger, and hence women should then be extremely careful not to go near a case of scarlet fever). Even the mild cases must be nursed, for there is no remedy which will cut short an attack, The patient must be put to bed and administered a milk diet. Hot flannels or cotton wool, or spongio-piline, should be wrapped round the throat, and steam may be inhaled by the mouth when the throat is sore. If dropsy supervenes it is a symptom that the kidneys are affected, and the patient must be put to bed again if he has been up previously, and the diet still consist chiefly of milk. A hot bath and purgatives must be given to remedy the kidney afiection, which is a serious development. Exposure to cold too soon after an attack of scarlet fever often causes dropsy, so that great care should be taken to keep the patient in the house for at least three weeks after the rash and until the peeling has quite finished. During the stage of peeling, baths containing an anti~ septic, Such as Sanitas, should be occasionally given, care being taken to see that the water is as warm as the patient can comfortably bear it, and that a warm bottle is placed in the bed, or other precaution used, to ensure freedom from chill. When there is great prostration ammonia may require to be given. The throat may be thoroughly byringed with chlorine water by means of a 4 oz. ball syringe. During convalescence tonics should be administered, for which purpose quinine and iron are probably the best. For the disinfecting measures to be used, the reader is referred to the remarks in the earlier part of this section. Enterle, or Typhoid Fever.--Typhoid or enteric fever is a continuous and infectious fever, caused chiefly by the contamination of drinking water with sewage containing the bacillus of this disease, lasting an uncertain period of from four to six weeks, and sometimes followed by a relapse. It is also known by the names of low, gastric, and drain fever. It seems to have been known from the earliest times. It is always en- demic in the British Isles, but is perhaps most common in England. Causes.-Among the predisposing causes are age, mode of prevalence, months and seasons, temperature and moisture, idiosyncrasy, residence in an infected locality, overcrowding, deficient ventilation, and bad 1840 HOUSEHOLD MANAGEMENT drainage. (1) Typhoid fever appears to attack one sex as readily as the other ; (2) the disease is chiefly met with in youth and adolescence; ( 3) typhoid fever is always endemic amongst us, and the cases treated in the London hospitals do not vary greatly from year to year ; (4) it is most common in the autumn and winter} (5) it is most common after a dry and hot summer, and unusually scarce in summers that are cold and wet; (6) it does not appear that intemperance, fatigue or mental emotions predispose to this disease ; (7) some people, owing to what is called a peculiar idiosyncrasy, are more liable to it than others ; (8) all classes are alike subject to it when exposed to the ex~ citing cause ; (9) fresh comers in an affected locality take the fever more readily than the ordinary residents of the place ; (1’0) there is no clear evidence that occupation has much influence. Numbers of cases go to prove that those nursing the sick from this disease very frequently catch it, but this is probably due to neglect of proper precautions in the sanitary management of patients. It is not often transmitted to the nurses who take care to wash and disinfect their hands after all attentions to the patients, and care- fully avoid breathing when stooping over vessels containing discharges. Whenever any drainage soaks from the surface into a well used for drinking purposes, or when sewer gases escape into a house by a leaky pipe, or when the traps are out of order, or when one drinks foul or stagnant water into which drainage has entered, then arise the con- ditions which excite the diseases Very many old houses are im- properly drained, and whenever a storm occurs and the sewers are suddenly flushed, the gases escape upwards into the waste-pipes of the houses along the route, and oVercome the resistance of the traps. It is therefore of the greatest importance that the drains of all old houses should be thoroughly tested by a competent surveyor, and, if possible, an approved modern scheme of pans, traps and ventilating shafts substituted. In any case it is essential that the heuse drain shall never enter the main sewer without first a communication with the open air, preferably by a shaft carried above the level of the house 3 that a small air-pipe be carried from beneath the pan or trap of an indoor water- closet to the house-top ; that a cistern with a continuous supply of water should be applied close to and above each water-closet, and that the cistern for the drinking water should be quite distinct from the other cisterns. In modern houses the sanitary arrangements are “usually much better, but to insure health all drains should be thoroughly flushed with a couple of pails of water every other day in winter and every day in summer, and the pans kept thoroughly clean. In small places the dry earth system should be adopted, and lime mixed with the excreta when removed, as otherwise the typhoid bacillus will not be destroyed and will remain active for years. Care must be taken that no leakage from an old cesspool can escape into the well. Symptoms—The onset of typhoid fever is always very gradual and INFECTIOUS AND CONTAGIOUS DISEASES I841 insidious ; it begins with an “ out of sorts ” feeling, aching pains in the limbs, headache, loss of appetite and chilliness. For many days the suflerer is able to go about and think there is not much the matter. Sometimes there is diarrhoea. Then the pulse is quicker, the skin hot, and the tongue red and dry. At the end of the first week or later he is feverish, has no appetite, is thirsty, and the bowels are generally relaxed. The urine is scanty and high-coloured ; there is still more restlessness at night. Between the seventh and twelfth day an erup- tion, consisting of a few slightly-raised, rose-coloured spots, makes its appearance. They are generally situated on the abdomen and chest, but they may occur over the whole body. These disappear in 2 or 3 days, but fresh crops come in their place. Pain may be experienced, and gurgling felt on pressing over the right side of the abdomen. About the middle of the second week delirium comes on. The tongue is dry, red and glazed, and often cracked. As the disease advances the patient loses flesh and strength ; he lies prostrate and perhaps unconscious of what is going on around, and, if it is to end fatally, he will become quite insensible, have a high temperature, and fumble at the bed-clothes. If the disease progress favourably the symptoms abate during the fourth week, the temperature gradually falls to normal, and the patient slowly recovers. Complications.—-Diarrhcea may be profuse and exhaust the patient. Bleeding from the nose may occur, but is not often a bad symptom ; bleeding from the bowel is common and, if large in amount, is of serious import. Perforation of the bowel may occur from an error in diet ; it is attended by collapse and is very dangerous. Inflammation of the peritoneum adds greatly to the danger. Bronchitis and pneumonia may supervene and increase the mischief. Treatment—Place the patient in a well-ventilated room. Remove all curtains, carpets and bed-hangings. Prevent exertion on the part of the patient. The greatest cleanliness must be observed, and all excreta removed at once, perchloride of mercury, carbolic acid, Sanitas, or chloride of lime being mixed with them. The diarrhoea need not be checked unless excessive, and then a little starch injection may be made. The diet must be very light, and no solid food should be taken under six weeks or two months, because in consequence of the ulceration of the bowels the coats are very thin and liable to burst. Absolutely nothing should be given to the' patient beyond what has been ordered by the medical attendant. Milk must form the main article of diet, and then an egg or two may be beaten up in it, or a custard may be given and beef-tea. If there is much intestinal distension hot flannels sprinkled with turpentine will be useful. Typhus Fever.—-This is a highly infectious fever which occurs in epidemic form, generally in periods of famine and destitution. For- merly it was often confused with typhoid fever, and the difference between the two has only been recognized within the last fifty years, I842 HOUSEHOLD MANAGEMENT Typhus fever is now happily rare, only small outbreaks occasionally occurring. This is chiefly due to the general improvement in sanitation; and the fact that badly built and over-crowded hovels are gradually giving place to clean tenements and model dwellings. Causes.-Typhus is met with in both sexes and at all ages, though it is rare in young children. Famine, bad food, dirt and overcrowding are all important factors in its productions In all probability the essen-v tial factor is a micro-organism, but this as yet has not been demon: strated. Neissen'a peteehialis is however found associated with the disease. Symptomsa—Jt is difficult to say how long the disease may be in+ cubating in the system before it appears, but the period is certainly not constant, and seems to vary from five to twelve days. The onset is marked by a severe headache, loss of appetite and languor, and aching of the limbs. For three or four days the Patient gets worse, is unable to get about, and feels Chilly and prostrate ; he is then worse at nights and restless k the skin is hot, the tongue coated ; there is thirst and sometimes vomiting. The patient then lies prestrate on his back,with a dull and weary if not stupid look ; the eyes are suffused and watery, and a dusky flush overspreads the face. As the disease progresses the eyes are half shut, and the mouth open; the tongue dry, brown or black, and marked with cracks. The temperature rises from the first, and reaches 103° or 104° F. by the middle of the first week ; the highest temperature reached in the fever is seldom less than 165°, although it may be higher; The fever may slightlyl abate, in favourable cases, about the ninth or tenth day; no marked fall, how ever, takes place until the end of the second week, and generally on the f0urteenth day, when defervescence, usually takes place suddenlyl The Other symptoms then quickly disappear and convalescence is rapid, the normal temperature being reached in 24 hours. A rash appears in nearly every case. Sometimes it looks like a. general mottling just beneath the skin, or distinct spots may appear of small size and purplish colour. The rash appears on the fourth or fifth day, rarely later ; it comes on the back of the wrists first, in the armpits, and over the epigastriumk then it more or’ less covers the trunk : it seldom comes on the face and neck. Treatment—The patient should be placed in a. well ventilated room The windows should be kept open, for the Specific poison of typhus loses its potency when well diluted with air. The diet and treatment is the same as for any other infections fever. When the temperature has fallen, fish and poultry may be added to the diet sheet. Fever and delirium should be treated by cold sponging. Isolation should be continued for four weeks from the commencement of the attack. Influenza is the name applied to an acute febrile disease, which is always present in this country, but sometimes takes an epidemic form, INFECTIOUS .AND CONTAGIOUS DISEASES 1843 and attacks a large number of people in a particular locality. There seems little doubt that it is extremely infectious. The micro—organisms M icroctocus rescue and Streptococcus sei/ertz' are associated with this disease. Symptomsa-H-The disease begins suddenly with headache, pain at the back of the eyes, and in the back and limbs. The temperature is raised, and usually there is running at the nose, and frequently some bronchitis. The abnormal temperature continues for 3 or 4 days, there is loss of appetite, with great thirst, and the sufferer is quite incapacitated from work. When the fever declines there is a feeling of great ex-i haustion or weakness, which may persist for a long time ; in fact, the return to the former state of health is usually slow. Unfortunately one attack is by no means protective, and many people who have suffered from an attack of influenza, whenever the disease is prevalent again fall ivictims to it. Treatment—Absolute rest in bed, with light nutritious diet. A purge should be taken at the onset of the attack. During the fever a mixture containing salicylate of soda (‘10 grains every 4 hours) relieves the pains and reduces the fever. Later, Easton’s syrup after meals is one of the best tonics for the feeling of exhaustion and weakness. A change of air is always beneficial. Cholera—Cholera, as known to us, is of two kinds—what is known as British cholera, a disease had enough, but not particularly fatal-- and that terribly fatal disorder, Asiatic, malignant, or epidemic cholera. This last disease seems to have been known in India for centuries, and to have its natural home or headquarters in the Delta of the Ganges. In this country the disease has almost always prevailed in its worst form id poor, crowded dwellings, among those whose food supply was bad, and lwhose hygienic conditions were otherwise unfavourable, but especially among those who had a tainted supply of water. Very frequently cholera and diarrhoea prevail together. Guarani—The disease is usually due to drinking water contaminated with sewage containing the cholera vibrio, a twisted motile bacillus (comma-bacilluS), the cause of the disease. Symptoms.--In a case of ordinary intensity, Asiatic cholera is ushered in by an attack of diarrhoea. This may last a longer br shorter period, but speedin the matters passed by the bowel assume a fiocculent or rice-water character. VOmiting, too, comes on, the fluid being thin and colourless. Then follow severe cramps, especially 0f the abdominal muscles and legs. The flow of urine ceases, the body becomes icy cold on the surface, the tongue is cold, and so even is the breath. The lips are blue and shrivelled, the face pinched, the voice is hardly audible. This is called the cold or algid state of the disease. The condition may go on getting worse till the heart stops, the patient being quite conscious to the end. Frequently it is impossible to tell whether the patient 1844 HOUSEHOLD MANAGEMENT will live or die, when suddenly the sickness lessens, the body begins to get warm, the face flushes, and restlessness subsides. The patient may go through this reactionary stage to perfect recovery, or he may relapse into his former state of diarrhoea and vomiting, ultimately dying from heart failure and collapse. Thus, in an ordinary mild case of cholera, a man will pass through three stages, probably, in about 48 hours. Firstly, that of premonitory diarrhoea; secondly, that of collapse ; and thirdly, that of reaction. Treatment—He who would avoid cholera during a cholera season Ought to live by rule and method. First, see that the sanitary arrange- ments are in good order, and that every precaution is taken in cleansing and disinfecting the ofiices. Calvert's carbolic acid powder, Sanitas, or Ieyes’ fluid, answer very well for this purpose. See that the house is clean, sweet and airy, and that no decaying matters remain upon the premises. Be sure that the water supply is pure 3 if there is any doubt about the matter, it is safer to drink only water that has been boiled and filtered. Have all cisterns emptied and thoroughly cleaned out, and see that the coverings fit accurately. Let no stale meat or vege- tables, no sausages, game, or substances likely to create digestive dis- turbances be used ; avoid unripe fruit, prolonged abstinence from food and excessive fatigue. Avoid strong aperient medicines of every kind. Diarrhea in Cholera time should not be neglected-JIM astringents used should not be powerful ; chalk mixture, sulphuric acid, or lemon- ade, with a little opium added, are best. Try to keep up the bodily heat in every way that does not disturb or fatigue. If the diarrhoea develops into cholera and the patient is consumed with thirst, there is no reason for refusing him drink if it is of a wholesome kind. Should reaction occur, he must be kept quiet, If his head troubles him, and his face is flushed, apply ice or cold water. If there is much sickness let him have a little ice-water to drink. If his lungs become gorged, warm poultices or turpentine stupes will be best. But the kidneys are the chief anxiety. If they do not act, warmth must be tried, perhaps as a warm bath, but this requires caution. If they are acting well and the patient requires a stimulant, let him have some sal-volatile. The food to be given is of especial importance ; broths, soups and jellies may be given, but certainly not meat. Small quanti- ties must be given at a time, and repeated as frequently as necessary. Eryslpelas.-Erysipelas of the face is an infectious disease of somewhat frequent occurrence. It is rarely seen in children, but it attacks adults of both sexes. It comes on without apparent cause in many cases, but a blow or exposure to a cold and cutting wind may be predisposing causes of the inflammation. The inflammation itself is produced by a micro-organism growing in the skin. While only mildly infectious in ordinary cases, erysipelas is very likely to infect persons suffering from unhealed wounds of any kind. Hence great care should be taken to avoid exposing such persons to the risk of infection. INFECTIOUS AND CONTAGIOUS DISEASES 1845 Symptoms.--The disease usually begins at the ear or one side of the nose, and redness and swelling extend over that side of the face; more rarely it crosses over the median line and aflects the whole of the upper part of the face. Pain and tingling precede the inflammation. and when the latter has reached its height, the eyelid is so swollen that it cannot be opened ; the ear is large, red and flabby, while the skin adjacent is swollen, red and painful. Erysipelas is, in fact, an inflam- mation of the skin, and it is severe according to the depth to which this tissue is implicated. Sometimes only the upper layer is affected, and then the appearance is like that seen in erythema, difiused redness of the skin produced by capillary congestion. There is but slight swelling, and the constitutional symptoms are not severe. But if the whole thickness of the skin be attacked, and, in addition, the loose cellular tissue underneath, then the inflammation is of graver import, and may spread over a large area. A high temperature, quick pulse, thirst, often a sore throat, loss of appetite and a thickly-coated tongue, are among the earliest symptoms. The patient feels very restless and sleeps badly at night: in many cases delirium comes on towards evening : mostly observed in those previously addicted to intemperate habits. The bowels are often constipated, and the urine high coloured and containing a little albumin. Erysipelas of the face without other complications usually runs a course of 6 or 7 days, when the tempera- ture rapidly runs down, the tongue begins to clean, and all the febrile symptoms disappear, leaving the patient weak and anaemic. If, however, the inflammation has affected the deeper layers of the skin, or it the patient has been previously in bad health, matter or pus may form beneath the scalp through. the spreading of the disease upwards: when this occurs the pus soon burrows about under the scalp, and an opening must be made to allow the matter to discharge. Treatment.—-The patient must be kept in bed and fed on light and nourishing diet. The light should be kept from his eyes and access of air to the inflamed skin prevented by dusting the surface with flour, or smearing the part gently with a mixture of equal parts of castor- oil and collodion, or castor-oil alone. This eflectually keeps off the air and relieves the tightly-stretched skin. Some opening medicine may be given at first, if constipation is present and the tongue is much coated. Steel drops are a useful medicine in this disease : they should be given in doses of from 15 to 20 drops, with the same quantity of glycerine, in a little water, every 3 or 4 hours. Larger doses are fre- quently administered, but it is better not to give these unless ordered by a medical man. During convalescence, tonics containing iron and quinine may be given ; and for some time all exposure to cold winds, etc., should be avoided. Chicken-pox, Diphtheria,Measles,Mumps and Whooping Cough, being more frequently contracted in childhood, are dealt with in the section Diseases 0! Children. All of these complaints, however, may be developed by adults. I846 HOUSEHOLD MANAGEMENT NON-INFECTIOUS DISEASES AND THEIR REMEDIES Anaemia—This is a condition in which there is an impoverished state of the blood, the red cells being deficient in quantity and quality, the blood becoming more watery than in health. It arises under con- ditions in which the individual is deprived of the materials necessary for the making of good blood, as, for example, when the food supplied is insufficient in amount or kind, or the greater part of the day is spent in close, badly-ventilated workshops. It also arises in the course of exhausting diseases, and through excessive study and insufficient physical exercise. One of the commonest causes of anaemia is indiges- tion, due to incomplete mastication of food caused by bad teeth, and by absorption of the discharges from rotten and decayed stumps. Symptoms—A pale appearance of the skin and mucous membranes ; the lips and gums lose the rdsy look of health, and become of a delicate pink colour; exertion is difficult, and going upstairs or climbing a height out of doors give rise to breathlessness. Palpitation of the heart, headache, pain in the back, and in the left side, are frequently com- plained of ,' failure of physical and mental energy. Obstinate constipa- tion is nearly always a prominent symptom. Such importance did the late Sir Andrew Clark attach to the treatment of the constipation in this disease that he is reported to have said that had he an anaemic girl to treat, and he were offered the choice of two drugs, iron or aloes, to effect a cure—he would choose aloes. Treatment—Remove the patient, if possible, from all influences that tend to in‘ure the health. Have the teeth attended to, and if necessary artificial teeth supplied. Well-ventilated rooms and workshops with plenty of light are desirable. A moderate amount of exercise in the open air is helpful in giving tone to the system. Change of air from the town to the country, or more particularly, to the sea-side, is often beneficial, and cold sponging, especially with salt water, is also helpful. The diet should be plain and nourishing, and a. moderate amount of animal food should be taken. Under ordinary circumstances there is no necessity for stimulants. In regard to medicines, the one thing needful is iron. This may be given in the form of steel drops or Blaud’s pills ; 10 to 20 drops of the former, and 1 or 2 0f the latter 3 times a day. Aloes may be given with iron in the form of a pill; or as a mixture for the constipation, salines or a dose of cascara daily may be substituted. Appondlcltls.—-At the commencement of the large intestine there is a small blind offshoot of gut about 4 inches long. From its resem- blance in size and shape to a worm it is called the vermiform appendix. In man it is a rudimentary structure, but in some of the lower animals ,it plays an important part in digestion. Inflammation of the vermiform appendix, or, more shortly, appendicitis, is not an uncommon disease, and of later years has received more attention than formerly ; the dangerous illness of King Edward in 1902 especially brought this malady NON-INFECTIOUS DISEASES 1847 into prominent notice. Appendicitis is more commonly met with in children and young adults. Causesa—Sincet the lumen of the appendix is small it may readily become blocked by a faecal concretion or by a foreign body, cherry stone, etc. These, by pressure on the walls of the appendix, and by stopping the exit of the mucus secreted in its interior, set up inflam- mation. Over-eating, constipation and indigestion, and a sudden chill, are common factors in its causation. Symptoms.-*-Pain in the abdomen, more especially in the lower part on the right side. This pain is often accompanied by nausea and sick- ness. The tongue is furred, the temperature is often raised, and there is also constipation. Treatment—The patient should be put to bed and hot flannels applied to the painful side. The diet should be entirely fluid. Medical assistance must be obtained at once, since some cases, happily the minority, progress very rapidly, and early surgical treatment is essential for the safety of the patient. Asthma, from a word signifying “ to gasp for breath,” is a nervoui disease, depending upon contraction of the circular muscular fibres surrounding the bronchial tubes. Occasionally it is connected with, and dependent upon, original malformation of the heart, or an un6 natural conformation of the chest, in which case it usually makes its first appearance in childhood ; otherwise it is most frequently tnet with about the middle period of life. Symptoms—Asthma, whether connected with malformation or not, is a hurried, oppressed and noisy state of the breathing, coming On in paroxysms, and leaving the patient comparatively well in the intervals ; although in some cases there may be observed wheezing and a more confined dilation of the chest than is natural in inspiration. In a typical asthmatic attack, the patient wakes up in the small hours of the morning with a sensation of suffocation; the difficulty of breathing continues, and a terrible struggle begins. He sits up in bed, or gets tip and goes to the window, where he stands struggling for breath. The wheezing is attended with successional coughing, and ht length the expectoration of some viscid phlegm gives him great relief ,3 he breathes tolerably easily for a while, and after a little more coughing and expec- toration the paroxysm ends. A peculiar state of the atmosphere is an exciting cause ; damp, foggy weather will induce it in some, a north- east wind in others ; some asthmatics are liable to attacks while spendin a single night in a large town ; others enjoy freedom from attacks while similarly circumstanced. A single indigestible meal, particularly a hearty supper, is another exciting cause. Treatment.--Avoid everything likely to set up an attack, particu- larly indigestible articles of diet. During the attack, if there is reason to believe that the stomach is at fault, an emetic of 20 grains of powa r848 HOUSEHOLD MANAGEMENT dered ipecacuanha, or the same of sulphate of zinc, may be given to an adult. Temporary relief may be obtained by the patient taking a few whifis from a pipe of tobacco or stramonium. Ozone papers are useful, as are also Joy’s Cigares Anti-asthmatiques. Inhaling the fumes from smouldering Himrod’s powder gives relief. The general health of the patient should be carefully attended to. Change of air is often beneficial, and so are such tonics as cold sponging and the shower- bath, when there is no other reason to prevent their employment. Bright's D1sease.-—This is a name applied to several inflammatory affections of the kidneys, generally associated with albumin in the urine and often with dropsy. It may be either acute or chronic. Causes—Acute Bright’s disease may occur from cold, from a blow, from taking substances such as turpentine or cantharides, which irritate the kidneys, but more usually it follows some acute febrile disturbance, and more especially scarlet fever. Symptoms—Cold shivers, headache, pain in the back, often sick- ness. The temperature is raised, and the amount of urine excreted is diminished or almost suppressed, is occasionally bloody, and coagu- lable. Dropsy is often a secondary disorder. Treatment—Hot baths do good by causing sweating and giving free action to the excretory power of the skin. They may be taken at bedtime and repeated every night 3, the water should be about 95° to 98° F ahr., and the patient may remain in it for from; to 10 minutes, then be quickly dried and put to bed. Purgatives should be taken, such as compound jalap powder, 20 to 30 grains of which may be taken by an adult. Rest in bed in a warm room is most important, nor ought the patient to think of leaving his room until all the dropsy and acute symptoms have subsided. Light nourishing food may be given, such as bread and milk, veal tea, broth, rice pudding, arrowroot and gruel. During couvalescence, great care must be taken to avoid cold, and flannel should be worn. Tonics containing iron and quinine are useful. In Chrom'e Bright’s Disease, even if an unskilled person were able to detect it, little if anything of practical use can be done except under medical direction. Bronchltls.--This is an inflammatory disease of the lining membrane of the bronchial tubes. It may be acute or chronic. SymPtoms.—Acute bronchitis is very liable to attack persons in the winter, and during the prevalence of east or north-east winds. It begins like an ordinary cold, succeeded by a feeling of chilliness, and aching pains in the limbs. The patient is thirsty and feverish, with languor and headache, loss of appetite and restlessness; there is an uneasy feeling of soreness behind the breast bone. At first there is a dry, hacking cough, and very little phlegm is brought up ; in two or three days the cough becomes looser, and the expectoration is more abundant. Wheezing sounds are heard in the air passages. NON-INFECTIOUS DISEASES I849 Treatmeni.-When the chilly feeling is experienced, the patient should go to bed and keep there till he is warm again ; in this way an attack may be checked in a short tinie. The air should be warm, and for this purpose a fire should be lighted and the temperature kept at about 60° F. A bronchitis kettle of boiling water placed on the fire, and the steam allowed to pass into the room, will help to keep the air moist. lnhalations of steam are very soothing, and may be obtained through an inhaler, or by holding the face over a jug of boiling water and wrapping a towel round the head and jug so as to prevent the escape of the steam. The inhalations may be medicated by the addition of a few drops of Eucalyptus oil, Terebene, or compound Tincture of Ben- zoin, to the boiling water. A warm bath before going to bed is also useful, as it encourages free perspiration. A hot linseed-meal poultice may be placed on the chest, and renewed every few hours if necesary. A piece of gutta-percha tissue may be placed over the poultice to pre- vent the moisture from wetting the clothes. Rubbing the front of the chest with turpentine liniment often gives great relief. Turpen- tine stupes (cloths steeped in hot water, wrung nearly dry, and made irritant by moistening with a few drops of some volatile liquid) and sinapisms (mustard plasters), may be useful, should milder measures fail to give relief. A mixture such as the following may be given: ipecacuanha wine, 2 drachms ; concentrated infusion of senega, 1 oz. ; water to make 8 ozs. ; a tablespoonful to be taken every 3 or 4 hours. Should the case be one in which stimulation seems necessary, as in old or debilitated subjects, carbonate of ammonia may be given with advantage in doses of 3 to 5 grains. A drachm to a drachm and a half added to the above mixture would answer very well. Five to ten drops of ipecacuanha wine mixed with thirty drops of syrup of squills, and a teaspoonful of glycerine every four hours, is also useful. In children, this disease is at all times to be regarded gravely. The above treatment should be adopted with the modifications necessary to the child’s age, and the avoidance of turpentine stupes and sinapisms unless ordered by a medical practitioner. The diet should consist of milk, beef-tea, veal-broth, milk, arrowroot or cornfiour. Chronic Bronchitis is a very common disease, and is very prevalent during winter, causing considerable mortality. It is most usually met with in middle-aged or old people. Cough, shortness of breath and expectoration, are the three most constant symptoms of chronic bron~ chitis. This disease may occur as a consequence of old age merely, or it may come on as a sequel to an attack of acute bronchitis. Cab- men, porters, costermongers, bargemen, and others whose occupation exposes them to all kinds of bad weather, are extremely subject to this disease. Treatment.--Removal of the suflerer to a warmer climate for the winter and spring, if possible. If this is out of the question, the treat~ ment must be directed to avoiding, as much as possible, any exposure $850 HOUSEHOLD MANAGEMENT to cold , or any of the exciting causes of the disease. For those who are engaged in outdoor occupations, and exposed to all the inclemency of the weather, but little can be done to alleviate any distressing symptoms that may arise. Thick. boots should be worn, clothes changed when wet, and the patient be told to breathe through the nose, to be out as seldom as possible at night, and use a respirator. Cancerme very name of this disease is fraught with so much significance, and the diagnosis is a matter of so much doubt to the lay mind, that the subject becomes out of the scope of this work. In the case of any tumour being discovered medical advice should be taken at once, as if it should be of a malignant type early treatment may efiect a permanent cu re. (Jolie is a griping pain in the intestines, and often accompanied by a painful distension of the whole of the lower region of the bowels, with vomiting, costiveness and spasmodic contraction of the muscles of the abdomenl Causes—The complaint is produced by various causes, such as crude, findigestible fruits, long continued costiveness, cold, or it may be due, as in painter’s colic, to poisoning by lead. TreatmentH-If caused by some indigestable article of food, a dose of caster-oil. had better be taken, say a tablespoonful for an adult, to which from 10 to 15 drops of laudanum may be added. If the pain is very severe, a turpentine stupe may be applied over the abdomen. Constipation is a. symptom which may be due to disease of the bowels, or to an imperfect performance of their function. Any disease, such as ulceration or cancer, which obstructs the passage of the food, will cause constipation; and any condition which produces a paralysed or sluggish state of the muscular walls of the bowel will likewise cause constipation by removing or interfering with the “propelling power. With rare exceptions people can never enjoy good health while they suffer from. constipation; liver complaint, dyspepsia, headache, vertigo, and piles are some of. the direct results of this condition. Of all the causes which originate and establish habitual constipation, there is none so general as inattention to regularity. Men of sedentary pursuits are naturally more prone to the error of irregular habits than practical men; hence general and local disorder of the stomach is more prevalent among them. Women often fall into the same error in the neglect of regularity. Habitual constipation is not unusual in women after a confinement, in people of a nervous temperament, and. in those who lead a sedentary life. The practice of taking relaxing medicine, pills, etc., habitually, also disposes to this. In all such cases an altered diet and regular habits will nearly always suflice. Treatment—A glass of cold water taken on rising in the morning will, in some, prove efficacious. A light breakfast to those who are sedentary will favour this action. Coarse brown or bran bread is very useful ; figs, prunes and ripe fruits are also beneficial ; exercise in the NON-INFECTIOUS DISEASES 1851 open air and a cold sponge in the morning are also helpful. The habit: of taking an apple or an orange an hour before bedtime will often effect a permanent cure. An occasional aperient may be required, and then Friedrichshall water, in the dose of a wineglassful taken fasting, may be employed. In children a similar treatment may be adopted, with such. modification as the age will require, while in infants an altered diet and a little magnesia occasionally, mixed with the milk, will suffice. Clysters or Enemata are now in frequent use in constipation. It is not, however, advisable to use them daily. Where they are employed, care should be taken to see that the fluid is bland in its nature, such as barley-water, thin gruel, linseed tea, or milk and water. Warnr water by itself has a tendency to injure the mucus membrane of the bowel. The injection of a teaspoonful of glycerine is a simple and efficacious means of relieving the bowels ; also glycerine su ppositories. Consumption.--This disease is called technically phthisis, a Greek word, meaning a wasting away, wasting being a common symptom in. the latter stages of the disease. Gama—Consumption is a form of lung disease which is characterised by destruction and ulceration of the lung itself, It is caused by the growth and multiplication in the lung substance of the tubercle bacillus, discovered by Professor Koch. These bacilli produce inflammatOry changes in the lung ; tissue of an inferior kind is then deposited round the bacilli, and. gradually invades the lung tissue proper, At a later stage ulceration and degeneration take place in this tissue and in. the inflamed lung adjacent, resulting in the destruction of the lung by the formation of cavities in its substance. The blood that is often coughed up is a sign that destruction of the lung is present. Symptoms.—-The earliest symptoms of consumption are probably connected with digestion. The appetite becomes capricious, there are pains in the chest, some cough, often dry and hacking, with a small quantity of frothy expectoration. There is debility, flushing of the face and shortness of breath on slight exertion ; at other times the countenance is pale, except for a hectic patch of red in the middle of the cheek. There is some fever at night, and a tendency to night- sweats, Very likely there is some spitting of blood... As the disease advances emaciation becomes more marked, and. the fingers become clubbed at their ends. The night-sweats, diarrhoea and expectoration reduce the bodily strength and substance ; at the same time the capria cious appetite and the imperfect digestion leave the bOdily supply very deficient. Usually, if the disease be not arrested, the patient dies of exhaustion. Treatment.—-The selection of the conditions under which the con- sumptive is to live is the first and most important item of the treatment. At different health resorts in Europe there are to be found people who have suffered all their lives from bad chests, but who, by moving from one resort to another, according to the season of the year, are able to 1852 HOUSEHOLD MANAGEMENT live with little pain or discomfort. In selecting a house for a con- sumptive, the first great thing is to avoid a damp building, and to choose a dry and porous soil. Consumptives should live plainly, but their food should be nourishing; they must avoid excitement, but cheerful society is of the greatest value ; they must not fatigue them- selves, but daily exercise is essential ; they must not be exposed to too great heat, but cold is even more to be dreaded. They should always wear flannel, and the clothing must at all times be warm. There are a great many health resorts that might be mentioned, but only a few are given here. On the south coast of England, Bournemouth, Tor- quay and South Devon, Hastings, Ventnor and Penzance are all fre- quented by consumptives. Abroad, the chief places recommended are the Engadine, St. Moritz, Davos Platz, etc., all Alpine climates, situated 4,500 to 6,000 feet above sea level; and the south coast of France. Latterly much attention has been paid to the open-air treat- ment of consumption, and several sanatoria have been opened for the purpose throughout the United Kingdom and abroad. This treatment has proved very successful, especially in the earlier stages of the disease --the progress of the disease being arrested, and the patient cured. A sea voyage to South Africa, Australia or New Zealand is also useful in the early stages of the disease. No better climates can be found for the complete cure of the disease than those of the South African veldt, or the interior of Australia. The coast towns should be avoided, as the conditions there are not much better than those obtaining in English cities. When well advanced, it is unwise to send patients from home. Fat is one of the articles of food to which consump- tive patients have a great aversion, and it is to be regretted, for it is to them the most necessary. If they cannot be got to take fat in the ordinary way as food, they should take cod-liver oil, which, indeed, is rather food than medicine. It must be given cautiously and after a meal. When oil canth be taken by the mouth it may be rubbed into the skin. Hypophosphites have proved useful in this disease. Fellows’ syrup is an excellent preparation, and may be given to an adult in doses of a teaspoonful 3 times a day. Oil of eucalyptus is useful; it may be dropped on the sponge of one of Dr. Yeo’s respirators and inhaled; 3 to 5 drops may be used at a time. Should bleeding come on, the patient should be kept at rest, and the liquid extract of ergot given in 15 drop doses in water every 2, 3, or 4 hours, according to severity. Ice, if it can be had, should be taken internally. 10 grains of gallic acid with 15 drops of aromatic sulphuric acid may be given every 3 hours instead of the ergot if more convenient. An ice bag may be applied to the side from which the blood is supposed to come. The night- sweats may be relieved by the administration of dilute sulphuric acid in 15 drop doses in water at bedtime, or by IO drops of tincture of belladonna in water. If diarrtha is troublesome, 10 to 15 drops of NON-INFECTIOUS DISEASES r853 laudanum may be given with I 5 drOps of dilute sulphuric acid every 4 hours, in water. Patients afflicted with the disease should avoid indiscriminate expectoration, since the sputum contains millions of bacilli, and when the sputum is dry these may be carried about in the air, and become a source of infection to healthy individuals. Little flasks are now sold in which patients can expectorate when travelling. At home a spittoon, containing a r in 20 solution of carbolic, should be used. Diarrhmaw—Diarrhoaa, like constipation, is a symptom of disease rather than a disease itself. Causes—Exposure to cold not unfrequently gives rise to diarrhoea by driving the blood from the surface of the body to the internal organs, thus producing in the bowel an excess of blood (congestion) which is relieved by the escape of the watery parts into the bowel, and an increased production of fluid by the intestinal glands. Exs posure to intense heat and over-exertion may also occasion diarrhoea. Among other causes may be mentioned malarial influences, sewer gas, decaying animal and vegetable substances, errors of diet, exhaus- tion, and the disarrangement of the regular habits of life. Symptoms—Pain is usually present, often of a colicky nature, and is relieved by an action of the stomach. It is occasionally unattended by pain. Treatmmt.-It is of great importance to ascertain the cause, and if possible, remove it. Give the body rest and administer bland food such as milk, arrowroot or cornflour. If caused by some undigested food, give a dose of caster-oil with IO or 15 drops of laudanum for an adult. Apply a mustard poultice or mustard leaf over the abdomen if there is much pain. In tropical climates, where severe attacks of diarrhoea from chills are common, a broad flannel belt should be worn round the abdomen day and night. This will prevent many chills, and its value is so well recognized that the so-called “ Cholera Belt ” is a regulation garment in the kit of every British soldier on Indian service. Flatuleuce.-—Flatulence is an undue collection of gas or air in the stomach or bowel, generally arising from the decomposition of unsuitable foods, or from the irritation of the walls of the stomach, etc., when in an enfeebled state. It is a common and very unpleasant symptom of indigestion or dyspepsia. In a great number of instances it is due solely to temporary errors of diet, and disappears on correction. The abuse of certain articles of food, and especially of tea, is responsible for much persistent flatulence. Symptoms—Often there is pain on the left side over the heart, and some palpitation. There may be a feeling of faintness, giddiness or choking. Eructation is a frequent symptom. Treatment.—Flatulence is best treated by dieting, keeping mainly to solid food, with stale bread, or, better still, toast. Vegetables, pastry, r854 HOUSEHOLD MANAGEMENT tea and beer should be avoided. The offending article of food, if known, should of course be relinquished, Spirituous liquors should be avoided. Flatulence may often be only the symptom of dyspepsia. It may be relieved temporarily by a slight stimulant, such as aromatic spirits of ammonia,Y or by r 5 drops of sal-volatile in water every hour or two. The following may be used with benefit 3 drachms of bi, carbonate of potash, or the same of bicarbonate of soda, 1 oz. of the concentrated infusion of calumba, and sufficient peppermint water added to make 8 ozs. A tablespoonful of this mixture to be taken 3 times a day in water. From I to 2 drachms of tincture of nux vomica, with I oz. of the concentrated infusion of calumba, and water as before added to make 8 ozs., is another useful combination. This mixture should be taken in tablespoonful doses as the other. From a to 5 drops pf pure terebene, taken on a lump of sugar, and repeated 2 or 3 times a day, is also a most useful remedyr The best beverages for flatulent subjects are weak cocoa essences, and hot water with a little lemon }uice. Gastric mean—This is a disease most frequently met, with in young servants, and is nearly always preceded by anaemia. Symploms.-Pain, vomiting of coffee-ground matter, the colour being due to the presence of blood. Treatment has to be long and careful, as if the ulceration continues it may end in perforation of the walls of the stomach. Peritonitis will result from perforation, and will probably prove fatal, unless an immediate and dangerous operation should prove successful. When there is bleeding ice should be sucked ; this is also most useful in checking vomiting. Opium. in one or other of its forms (laudanum, morphia) will relieve the painr Small doses of morphiar with bismuth may be given thus 5, 5 or 10 minims of the solu- tion of the muriate of morphia with to 01: I 5 grains of sub-nitrate of bismuth z or 3 times a day. Milk the best food. If the patient is very sick and pained, it may be necessary at first to withhold food from being given by the mouth, in which case it ought to be administered in the form of enemata, but only under definite medical direction. (The writer has found a teaspoonful of Carlsbad salts given in water 3 times a day useful in this disease) Goutjs a complaint depending upon the presence in the system of an excess of uric acid. It may be acute (or regular) gout, showing itself in the joints and more especially ,in the large joint of the great toe; or irregular gout, having other and manifold manifestations. The disease is either hereditary, in which case it often misses a genera tion, or acquired. Excessive eating, undue indulgence in alcohol, and indolent habits will tend to produce it. Meat, especially beef, the more potent wines and malt liquors are the articles of diet most prone to originate gout. Symptoms—Inflammation and pain in the great toe or other joints, NON -INFECT IOUS DISEASES I855 heartburn, various skin diseases, nervous and other manifestations, protean in their variety. Treatment.--Moderation in quantity of food. Less meat should be eaten, and that chiefly white meat. Sugar, swwts and pastry should 'be avoided, also all root vegetables. All stimulants are best given up i if any be taken, the least harmful are Hock, Moselle and Chablis. Of spirits, brandy is to be taken in preference to others. Sedentary habits should be altered, regular healthy exercise being taken instead. fifedicz'nes.—-In acute gout, 10 to 50 drops of tincture or wine of colchicum inay be given every 4 hours, cembined with 10 to I 5 grains of citrate of potash 0r lithia. Saline Aperients : Half a wineglassful of Hunyadi, Apenta or Friedrichshall, or a teaspoonful of Carlsbad Salts before breakfast are all useful. For the local pain i Fomentations with laudanum or poppyheads constantly applied are very soothing; and the afiected parts should be kept wrapped up in flannel. In Chronic Goui, sensible dieting, and a ecurse of the waters at Bath,- aden-Baden or Aix-les-Bains will do much good. Hmmorrhoids, or Piles.--These are swellings situated sometimes within and sometimes outside the lower bowel opening. They are liable to irritation and inflammation, in consequence of which they give rise to a good deal of suffering. External piles consist in a collec- tion of rounded hard tumours and of prominent ridges of skin situated on the outer edge of the opening. When these beeome irritated and inflamed they occasion very‘ acute pain, with throbbing and a sense of great heat, and a constant desire to relieve the bowels. This affection originates in the distension of the local veins, caused by the circulation being obstructed. Piles are generally met with in per sons who follow sedentary employments, and those who, in consequence cf highly-seasoned foods and indulgence in alcoholic drinks, sufier from congestion of the liver. The resence within the opening of large, rounded, and soft tumours, covered by red mucous membrane (internal piles) is attended with more serious symptoms. These are very apt to weaken by giving rise to frequent bleedings. Persons subject to piles should carefully avoid sitting on reeks 1or stones, or on wet grass or omnibus seats. Treatment.--The diet should be carefully regulated, and all highly seasoned dishes, alcoholic liquors and pastry avoided. Walking exercise is highly Ibeneficial. Bathe the affected region every morning with cold water, and carefully dry and push the obtrusions in. Hazel- ine is a useful application in bleeding piles. Gall and opium ointment or ure vaseline smeared over the parts often give relief. A quarter- gram morphia suppository (or plug) may answer When these remedies fail. The bowels should be kept open, either by the confection of sulphur, the confection of senna, or compound liquorice powder. I8 56 HOUSEHOLD MANAGEMENT Purgatives containing bitter aloes and other irritants of the lower bowel should be avoided. Heart Disease is a complaint which, like cancer, is too serious and difficult to permit of self-treatment. If there is any suspicion of its existence, if there is shortness of breath, pain over the heart or running down the left arm, any labouring or irregularity in the heart’s action, medical advice should be sought and carried out. Jaundlce, though often spoken of as a disease, is not a disease by itself but only a symptom common to many disorders of the liver. Liver Complaints.--The liver, like the kidneys and other organs, is, liable to various acute and chronic diseases. Amongst the acute changes may be classed catarrh, or inflammation of the bile ducts, acute atrophy of the liver, congestion and inflammation of the liver, and the presence of gall-stones in the hepatic duct. Catarrh of the leer.—SymPtoms.-—Jaundice, loss of appetite, coated tongue, slight sickness and a feeling of retching ; the motions are pale, the urine dark, the skin and eyes become yellow, and there may be, in some cases, a troublesome itching of the skin" The pain is not in itself a very troublesome symptom, and it is generally felt, if at all, in the right shoulder-blade and along the lower edge of the liver, and is often worse on pressure. Treatment-JIM best treatment is first to open the bowels freely ; a dose of calomel at night followed by a saline draught in the morning will generally suffice. The diet must be very light, and capable of being easily digested; all rich food should be avoided, while milk, broth, beef-tea, toast and biscuits, or a light pudding, may be taken. No stimulants should be given, as they tend to increase the congestion of the liver. Effervescing solutions may be given with benefit, since they allay thirst and sickness ; those which contain soda salts are the best, and those also which have an aperient action; for this reason efiervescing Carlsbad waters are often beneficial. In 3 or 4 days a mixture containing extract of dandelion, hydrochloric acid and gentian may be given 3 times a day. The bowels must be kept open daily. Active exercise should be taken every day, if the patient can bear it ; and for some time after recovery care must be taken to avoid indigestible food. A “ sluggish” or congested Liver is generally associated with catarrh of the bile ducts, and arises often from want of exercise, and excess in eating and drinking; but congestion may develop to inflammation in tropical countries, and end in the formation of an abscess. This may be known by the pain over the region of the liver, the swelling of the abdominal wall on that spot, and the frequent shiverings ; the patient loses flesh, strength and appetite, and his skin becomes of a sallow tint. People who have suffered from this complaint generally come back to this country invalided, and if they recover from the illness, they seldom regain their former state of health. Regular exercise, and a plain and sparing diet, are the best preventatives. N Obi-INFECTIOUS DISEASES 1857 A gall-stone in the hepatic duct will cause great pain over the liver (chiefly in one spot), much sickness and intense distress, and a feeling of faintness. A hot bath and the administration of chloroform will ease the pain, or hot fomentations constantly renewed may be applied to the affected side, and 2 5 drops of laudanum (for an adult) in half a glass of water given, repeating the dose in two hours if the agony still continues. Jaundice will come on from the obstruction to the flow of the bile, but this will disappear when the stone has escaped from the duct into the intestine, or has become dislodged and returned to the gall bladder, thus leaving the bile duct open. Amongst chronic changes of the liver may be enumerated cancer, cirrhosis, fatty and waxy degeneration, passive congestion, syphilitic deposits, and the presence of hydatid cysts. Cancer of the Liver is a most fatal and serious disorder, carrying the patient off within a year, or a year and a. half, from the first appearance of any symptoms. These are, at first, loss of appetite and pain over the abdomen; the latter begins to swell as the cancer increases in size, and becomes extremely tender ; rapid emaciation goes on, but the temperature is generally no higher than usual, and there is no attendant fever. The loss of flesh, the hollow temples, the great prostration, the pain and swelling or enlargement of the liver, are the chief symptoms: these gradually become worse, and finally cause a lingering and painful death. Jaundice is not often present, nor does the patient suffer from shivering. Cancer of the liver may occur in both sexes, and be met with at any period of life ; more frequently, perhaps, between 30 and 50 years of age. Treatment—The treatment must be directed to the relief of the patient, as cure must hardly be looked for; The pain may be alleviated by the administration of opium or morphia, given internally as a draught, or injected under the skin in small quantities with a hypo- dermic syringe. The diet must be light and nourishing, and must be varied from day to day to please the fancy of the patient, whose appetite will be small and capricious. Cirrhosis of the Liver comes on more generally in middle life ; at first it may be mistaken for cancer, as there is loss of flesh and appetite and pain in the abdomen, but the symptoms come on more gradually. The liver does not increase in size, but rather shrinks; dropsy of the abdomen soon comes on, and the distended abdomen becomes marbled over with blue veins as the stream of blood through them is impeded. Fatty degeneration of the Liver is common in many disorders. A liver may be very fatty, and yet give rise to no symptoms, as in cases of consumption. The symptoms in any case come on very gradually, so that the organ is generally much diseased before any notice is taken of the mischief. The disease is often very chronic, and will last for years unless there be much mischief in other organs ;, dropsy is a bad 30 I858 HOUSEHOLD MANAGEMENT symptom, and, when general, tvill frequently point to disease in the kidneys. Treatments-The chief attention must be given to the diet, and all indigestible foods avoided. If dropsy be present purgatives must be given to remove the fluid, and the general health must be kept up by tonic medicines, such as iron and quinine. Waxy degeneration of the Liver is a less frequent disease. It rarely, if ever, occurs alone, and is generally associated with similar disease in the kidneys, spleen and intestines. It occurs in persons who have long suffered from diseased joints and chronic abstesses and in scrofulous subjects. Practically the only special symptom is obviOus enlargement of the liver: and its treatment is included in that of the chronic disease with which it is associated. Passive congestion of the Liver often occurs in heart disease and some disorders of the lungs, arising from the fact that since the course of the circulation is disturbed at these points the veins become too full all over the body, and the hepatic vein sharing in this fulness the liver gets stuffed with blood, and so the stream news through too sluggishly. From a similar cause the veins in the legJ and kidney are over‘filled, resulting in dropsy of the lower extremities, and a scanty flow of urine, which Will coatain a. variable amount of albumina Pain over the liver will be present, and, frequently, there is some yellowness of skin from the presence or jaundice. After a time dropsy or the abdominal cavity may come on, with fatal results. T realment.--Since passive congestion of the liver results from the disease of the heart or lungs, the treatment must be directed to allaying any tumultuous or irregular action or the heart, and to removing any dropsy by purgatives or small punctures in the leg. Syphilis Will produce various changes in the liver, and cause a hardene ing of that organ and thickening of the capsule. Sometimes rounded masses, somewhat resembling cancer, are met with in the organ. Treatmentwh'Ihe health, in such cases, must be lmproVed by a visit to the seaside, if possible, or a sea voyage, by liberal diet had regularity or living. Preparations containing iron and quinine are valuable, and may be given in conjunction with iodide of tassiutn. Hydatld cysts occur more dominonly in the liver than in any other organ, although they are by no means very often met with. They may occur in the liver either as small, round and firm tumours, formed of a fibrous capsule,with putty-like contents; these are hydatid cydts which have undergone spontaneous cure, and can do no more harm; or as cysts with a tough, fibrous capsule, enclosing a quantity of fluid, and a greater 0r less number of smaller cystts floating about in them. These cysts may attain a great size; they are seldom attended with ain, unless there is inflammation Outside setting up adhesions. The general health is seldom Affected, so that the nature or the disease NON-INFECTIOUS msmsns 1859 is chiefly recognized by the presence of a tumour in the liver and the absence of any constitutional symptoms. Should the con? tents of the cyst suppurate. the condition becomes one Of abscest of the liver, and constitutional symptoms such as pain and shivering fits occur. Traatmmt,—+-Th6 treatment will consist in having resort to surgical aid, whereby the contents may be evacuated and the cyst allowed to shrink, If allowed to grow, such cysts may cause death by bursting into the abdominal cavity, or into some neighbouring organ. Lumba:o.--This is a form of chronic rheumatism afiecting the lower part of the back and loins. The individual moves stiflly and has pain in getting up from the sitting posture or in turning over in bed at night, TfealWNtw-rThQ application of a menthol plaster, or strapping the affected side, often gives relief. Should it be impossible to apply either of these remedies, a hot bath and wrapping the part up in flannel will be found useful. Rubbing with. a compound camphor liniment containing a little laudanum often relieves. In gouty persons the diet should receive attention. Meningitis (Slmple).-By this is meant inflammation of the mem- branes covering the brain. It is always serious. Camus-It may be produced by the presence of the micro-organism Diplococcus pnpumom'ae. It often follows a neglected discharge from the ear. SymPtoms.--In young children there is disturbed sleep, a cast or rolling of the eyes, dilated pupils, convulsions and fever. With older persons, who can express their symptoms, there is severe headache, intolerance of light, want of sleep, mental disquietude, sometimes unnaturally acute hearing, constipation ; sometimes sudden loss of speech and delirium. Treatmentw-rPut the patient in I. darkened room; apply cold to the head by means of cloths wrung out of cold water ; send at once for the doctor; purgatives are generally required to combat the constipation ; the greatest quiet must he maintained. Milk is the best food. Meningitis (Tubercularkv-This disease is associated with a scrofulous oOnstitution, and occurs in children of difierent ages up to 12 or 13 years. Bad air, insufficient or unnutritious food, exposure to cold, want of suflicirmt clothing, all increase the unhealthy tendencies which combine to produce the disease, which is nearly always fatal. Symptoma-wbss of appetite, loss of spirits (seen in aversion to play) 3 constipation ; gradual wasting of the body ; drowsiness ; squint- ing of the eyes; vomiting; enlarged and glassy look of pupils, rolling of the head. T "almanawKeep the child quiet in a dark room, and give milk as food. The one medicine which the writer has found of benefit in this disease is iodide of potassium, given in doses of a grains every 4 hours 1860 HOUSEHOLD MANAGEMENT to children from 2 years up. It is needless to say that medical assistance should be procured as speedily as possible. Perltonltls.-Inflammation of the membrane, called the peritoneum, which lines the abdominal cavity. It is usually caused by diseases or wounds of the abdomen or its contents. Symptoms.--Severe pain is complained of, increased by pressure; the knees are generally drawn up and the patient lies on his back ; the abdomen is puffed up ; there is obstinate constipation, and some- times continued vomiting. Treatment.--It is most essential that a doctor should be called in at the onset of the disease, for often immediate surgical treatment is the only possible means of saving the patient's life. The administration of opium, unless specially advised by the doctor, is not to be under- taken, for it will effectually mask many of the important symptoms by which the cause of the disease can be discovered, and the remedies applicable to that cause administered. Pleurlsy.—-This is an inflammation of the pleura or serious membrane which covers the lungs, and lines the greater part of the cavity of the chest. It is generally brought on by exposure to cold and wet, but may be the result of an accident in which the ribs are broken. Symptoms.—-Stabbing or shooting pain in the affected side, increased by breathing deeply or coughing. The pain is usually confined to one spot, and, if the ear be placed against the side, a fine, rubbing sound will be heard, which goes by the name of “ friction,” and resembles that produced by rubbing a lock of hair between the finger and thumb. The pulse is quick, the tongue is coated ; there is thirst and loss of appetite, and the temperature is raised. In a day or two the breathing becomes more dificult, owing to fluid being infused into the pleural cavity and pressing upon the lungs 7 this fluid after a time usually becomes absorbed, when the breathing grows easier. Sometimes this fluid does not become absorbed, when a slight operation has to be performed for its removal. Treatment—Place the patient in bed without delay, in a room the atmosphere of which is kept moist by allowing team from a bronchitis kettle to pass into it; the temperature should not be below 60° F.; 63° or 64° would be better. He should not be allowed to speak more than he is absolutely obliged. Linseed meal poultices should be applied to the chests A mustard leaf poultice or a hot poppy fomentation, will often give relief at the onset. Strip8 of adhesive plaster placed obliquely in the direction of the ribs will often procure rest and relieve pain. Milk, beef-tea, broth and jelly should be given in the earlystage ; and later, when the fever has abated, light puddings, eggs, white fish, and other light, easily digested and nourishing diet. During recovery, cold and damp must be carefully avoided. Pneumonia—This is an inflammation of the lung substance proper. N ON-INFECTIOUS DISEASES 1861 and is caused by the presence of Bacillus pneumonia. It is generally ushered in with a rigor (a sudden coldness attended with shivering), which is often very severe ; in children convulsions may take the place of the rigor. The temperature rises, and may reach 104° or 105° F. There is pain and loss of appetite; the face is flushed, breathing is rapid, and there is a short hacking cough; the matter expectorated is tenacious and rusty-coloured. Trealnwnl.-—-Keep the temperature of the room at about 65° F., or rather higher, but not lower if it can possibly be avoided. Support the shoulders well with pillows; this will assist breathing. Give milk, beef-tea, white of egg, custards, Brand’s jelly, strong chicken tea, etc. Cold water may be given to allay thirst. Medical aid should be sought at once. Quinsy.——This is a severe inflammation of the throat, chiefly involving the tonsils and frequently going on to suppuration. It is usually ushered in by chilly feelings, which are succeeded by fever. The speech becomes nasal in Character, and there is pain and difficulty in swallow- mg. Treatmenl.-—In the early stage this disease may be cut short by the administration of an emetic of 20 grains of powdered ipecacuanha, or by small doses of tincture of aconite frequently repeated, say, a quarter or half a drop every 15 minutes or half-hour till the patient is in a good perspiration, when the medicine may be given less frequently. A mixture containing the following ingredients may be given with advantage : Steel drops, 3 drachms; sulphate of quinine, half a drachm; chlorate of potassium, 2 drachms; glycerine, half an 0.1.; water added to make 8 ozs. A tablespoonful in water every 4 hours. The food should consist of milk, eggs, beef-tea, cocoa, etc. ; pieces of ice may be given to suck. A medicated spray will afford much relief and is preferable to gargling. Sprays can now be bought very cheaply. Rheumatic Fever.--This disease begins with restlessness and fever; there is a white or creamy condition of tongue, and the bowels are deranged. Presently the joints begin to ache, the pain increases till there is great swelling and tenderness over one or more of the large joints of the body ; the temperature rises, and, in some cases, beeomes excessively high; the urine deposits a thick brickdust sediment on cooling. As there is a great risk of the heart becoming afiected in this disease, it must always be regarded with apprehension, and medical advice procured at once. Treatmenl.-—Absolute rest in bed must be enjoined, and careful nursing and light, nutritious diet provided. Milk and potass water, alone or together, should be given. Beef-tea and beaten-up eggs are important items in the diet. The following medicine may be usefully given! Salicylate of sodium, 3 drachms; iodide of potassium, half a drachm; water added to make up to 8 ozs. A tablespoonful of this 1862 HOUSEHOLD MANAGEMENT mixture to be given every 3 hours. The joint: should be manped in cotton wool, and the patient wear woollen in preference to linen articles of cIOthing next the skin, since profuse sweating is often a characteristic feature of the disease. COMMON COMPLAINTS AND THEIR REMEDIES Abscessfl-A cireumscribed inflammation ending in the formation of matter which has to be discharged either by breaking through the skin or being lot out by an incision, May occur in any part of the body- Should be ripened by poulticing or fomenting. When the abscess “ points ” an incision should he made in the softest upon and the matter evaclietodr Acidityn—Give equal parts of lime'water and milk; or 10 to 20 grains of magnesia may be given in a Little milk 3 times a day. The following mixture is useful in this affection: bicarbonate of soda, 3 drachms ; subnitrate of bismuth, z drachms; water. 8 Ounces. Shake the bottle, and take 1 tablespoonful 3 times a. day A8“6.wGiVQ 4 or 5 grains of sulphate oi quinine every 4 hours during the interval of the tite Baldness may be due to impaired nutrition in the scalp, or to n souriy eondition oi the skin, In the first pm a stimulating lotion should be used, 3 drachms of tincture of eantharides. 6 drachms of tincture of quinine, 4 drachms of sad-volatile and water to 8 one. Apply to the rooti of the hair, If the head is ecuriy use as a shampoo a mixture of soft soap 3 parts and canoe—Cologne 1 pint. If the send Persifitei it i8 probably due to a» complaint nailed eeborrhflea. which will require Fkilled attention. Bed Sores.—-C1ean the sores thoroughly with carbolic lotion 1 part in 40 ot water, and then apply zinc oxide ointment, Avoid pressure on the affected part by means of a ringvfiheped padi Blackheads or Acne—Common at the age of puberty- Steam the face, and then squeeze out the fiOlltBlltii 0f 5M1) Pimph With 3‘ wamh" key~ Subsequently apply an ointment consisting of 1 drachm of flowers of sulphur tom ounce of cold cream. Do this in the evening, and wash of! the ointment in the morning. Belle-#Brush tincture or liniment of belladonna. over them before they are broken, to cause them to abort ; this may be done night and morning. If "very painful, and not likely to be thus got rid of, use hot boreeio ionientationn. Bunions.-+Infiemmntion of the tissues over the great too joint, with enlargement oi the bone itself, partly real, and partly apparent. due to the pushing oi the great too towards the second toe, and conse- qnent own-dislocation. COMMON COMPLAINTS I863 Comm-“Short or tight boots, high heels and pointed toes. Trautment.--Rational boots with straight inside edge of sole from heel to toe, and fully large. Instruments and splints of many kinds, intended to keep the great toe in its proper position, have been devised. Inflammation to be treated with soothing fomentations and rest. Bad cases require operative treatment. Carbuncls.--Apply belladonna, as recOmmended in the treatment of boils, or, better still, use hot fomentations till the core is dis-l charged. Attend to the bovtels, and give as good diet as the Patient can digesti Chspped Handmeub 'them with lanoline or glycerine at bed-tinie, and put gloves on. If glyoerineis used the hands should first be washed in warm water, partly dried on a Warm soft towel, and the glycerine applied immediately. This saves much smarting. Chilblaihs.-Paint them with tincture of iodine, or apply camphor ointment to them. See that the boots are watertight,and do not pinch the feet. Chill may result in cold in the head, cold in the throat or windpipe, 001d in the lungs (brbnchitis) 01‘ told in the stomach or bowels: General Treatment of ChilI.-—A hot bath before getting into a warmed bed, followed by a hot drink of either gruel or wine and water. One or two grains of calomel or blue pill, folloWed by a seidlitz powder in the morning. If at all feverish the patient should stay in bed next day, when the efiects of the chill will probably pass aWay. field, of which catarrh is the most prominent symptom, is, perhaps, the mOst frequent malady in this country. Its causes are as numerdus ab its consequences, which vary from slight temporary inconvenience to speedy death. Colds are very frequently felt to date from some particular period, but frequently their onset is not hoticed for a time. smptomc.-~The preliminary symptoms are shivering and sneezing, with lassitudd, pains in the back, loins and limbs, with tightness oi the forehead, and an unnaturally dry state of the lips and nostrilsl TheSe are quickly followed by excessive acrid discharge from the nes- trils, Which later becomes mucOus or even purulent. Ihere is hoarses ness and slight sore throat, watering of the eyes, feVerishness, 106:! ct appetite, furred tongue, thirst and quick pulse. Sometimes small vesicles, called herpes, appeai' on the lips or about the nOse. These symptoms do not last long 3 they either pass array, or become aggrae vated if the inflammation passes onwards into the interior of the lungs. Treatment-“Put the feet in hbt water, and, it an aduth take 1d grains of Dover’s powder, a cupful of gruel, and then go straight to livedu The following is also useful, and may be taken instead of the Dover’s powder a Sweet spirits of nitre, 20 drops ; Mindeterer’s spirifl (acetate of ammonia solution), a teaspoonful ; camphor-water suflicient r864 HOUSEHOLD MANAGEMENT to make 1 oz. ; to be taken as a draught at bed tirne. to to 15 drops of spirit of camphor taken on a lump of sugar, and repeated in z or 3 hours, is also a useful remedy in cases of cold. As the debility is real, the diet should be stimulating. Corns caused by friction. Treatment.—Cold water dressings at night till the corn is soft enough to be extracted by the root. Circular, felt corn plasters are useful to remove pressure. Touching repeatedly with strong acetic acid some- times destroys corns. Boots should not be tight. Deafness may be caused by an accumulation of wax in the ear passage. This can generallybe seen, and can be removed by syringing with warm water. Before doing so, a or 3 drops of glycerine, or bicarbonate of soda, 15 grains to the ounce of water, will, if dropped into the ears for a couple of days, twice daily, much expedite matters. Other causes of deafness are trouble in the middle ear, or catarrh of_the eus- tachian tube, both of which require skilled medical attention. Dropsy may be due to heart disease, Bright’s disease or disease of the liver. Drunkenness.--See Intoxication in “ What to do in Cases of Acci- dent." Dyspepsia.-'—Give 10 grains of the sub-nitrate of bismuth and the same of bicarbonate of Soda a or 3 times a day. I teaspoonful of Benger’s Liquor Pancreaticus may be taken with advantage an hour or two after each meal; it will materially assist digestion. The diet should be carefully regulated, and all indigestible articles of food avoided. Earaehe.---Sponges wrung out of hot water should be applied over and behind the ear. Drop a few drops of warm oil or warm oil and laudanum into the ear. If the pain is persistent for more than two days, medical attention should be procured. Ear Discharge.—The car should be gently syringed with warm water, in which a little boracic acid has been dissolved, a teaspoonful to a teacupful of water. A little of the same powder should be afterwards puffed into the ear. Enlarged Glands are nearly always due to some source of irritation in the neighbourhood of the glands. In the case of enlarged glands in the neck, trouble will be found in the scalp, ear, nose or throat; Treatment—First attend to the exciting cause. In some delicate children, glands enlarge very readily. In these cases cod-liver oil, steel wine, plenty of fresh air, good feeding and warm clothing are required, with a change of air if possible. The disappearance of the glands may be accelerated by painting them with tincture of iodine. If the glands become red, painful and inflamed, medical advice should be at once obtained“ Eyes-Sore or inflamed eyes shotld be bathed with boracic acid lotion (a teaspoonful to a pint). This is soothing and antiseptic. A good extempore substitute is a very weak infusion of tea leaves NURSING, No. 1. Willi .1 _ s -._x-.. ' ‘..._ V 6 ‘Il'hibln. - . .'_ n. _ .2 . -~-. I and 2. To run a bandage. 3, 4. and 5. To bandage a finger. 6. To band rickety child. 7. To bandage varicose veins. age a 125 30' NURSING. No. 2. I. To bandage a broken arm. 2. A ready sling for injured arm. 3. To bandage a broken wrist. 4. Splints and bandage for broken leg. 126 COMMON COMPLAINTS 1865 Epilepsy.-1-Give bromide of sodium in zo-grain doses in water 2 or 3 times a day. (See also under “ What to Do in Case of Sudden Illness.") Face Burning.—Exposure of the complexion to intense sun or to snow reflection, as in Alpine climbing, may produce severe burning and blistering. Preventive measures should be taken, the best of which . is to thickly coat the face with cold cream or prepared lard. Severe burning may require treatment by powdering the face with boracic acid powder, or flour, and wearing a linen mask, to’prevent exposure to the air. Glycerine and cucumber and glycerine are useful for mild cases. Falling Helm—See Baldness. Foul Breath may be due to decayed teeth, to disease of the nose or throat, or to defective digestion. Much may be done by careful cleansing and disinfecting the mouth and nose. The following may be used as a mouthwash, or for syringing the nose : carbolic acid, 1 drachm ; eau-de-Cologne or lavender water, 2 drachms ;, and water to 8 ozs. It is of primary importance to ascertain the cause of the offensive breath, and to treat that. Frost-bite.-—Parts most frequently afiected : ears, nose, cheeks, fingers and toes. The frost-bitten part is greyish-white, and absolutely insensitive. Treatment.--Rub with snow 0r ice-cold water till sensation returns. Artificial warmth applied to a frost-bite will cause mortification. Gravel or sand in urine is due to an excess of uric acid in the system. A gouty tendency,too much rich food, and a sluggish liverwill cause the excess. Treatment consists in adopting a plain, light and spare diet, avoiding sweets, creams, wines, malt liquors and much red meat, and in taking plenty of demulcent drinks, such as barley-water or milk and soda. A dose of Carlsbad salts in the morning, with a mild mercurial pill over night will relieve the congested liver. Hay Fever, due to irritation of the lining membrane of the nose and throat by the air-borne pollen from the flowering grasses. Spraying the throat with a lotion containing carbolic acid, 8 drops ; sulphate of quinine, 2 grains; tannic acid, 4 grains; sulphurous acid, 3 drachms; and water to the ounce will be found of use ; but the only certain cure is to live by the sea, or in town during the hay season. Headache—Take 10 grains of salicylate of sodium every hour, for 2 or 3 hours, or 7 grains of phenacetin every half-hour for an hour and a half. A drachm of potassium bromide at night will often relieve headache and sleeplessness. More “ natural " cures are to lie down in a dark room and fast, or to sip a glass of cold water slowly. An aperient is often all that is needed. (See Tired Eyes.) Heartburn.—Bismuth and soda powders as in dyspepsia (q.v.) may be given, also bismuth tablets. Housemaid’s Knee.—A swelling over the lower part of the knee-cap, brought on by frequent chills, bruising or friction. The swelling may 1866 HOUSEHOLD MANAGEMENT be painless, with water in it. or it may be inflamed. and develop into an abscess. The latter is the easier to cure. Painting with iodine is useful. IndigestionHrFor this complaint in nervous and hypochondriacal patients,Amica montana is usually prescribed t in bilious and rheumatic patients, Bryonia ; for chronic dyspepsia, Hepar S ulphun's ; and for indie gestion produced by oven-eating or sedentary occupation, Nun: comical For pain in stomach and between shoulders 1 to 2 hours after food, N as vomica ; for great flatulence as soon as one eats, Lyoopddium; for heavy dull pain in chest like a weight, Bryant's or Pulsatilla 7 when nausea is the prominent symptom, Ipeoacuankae Repeat dose 3 times a day before food. Itch is due to direct infection by a small parasite called Access. The irritation is most intense at night. Examination will show small elevated pimples, generally with the heads scratched off, all over the body, but especially in the angles between the fingers. The face is not attacked. A warm bath at night, followed by rubbing sulphur ointment all over the affected parts. The patient should sleep in the underclothing worn on the previous day. Another warm bath should be taken in the morning, and clean underclothing put on. The soiled underclothing should be disinfected. This treatment repeated for two or three nights will effect a cure. Internal Hmmcrrhage.-r-Give a little ice to be sucked. Keep the patient at complete rest. The liquid extract of ergot, in doses of to to 15 drops every 2 hours in water, will be found useful. 10 grains of gallic acid with 10 drops of tincture of opium, and 19 drops of arc- matte sulphuric acid, may be given every 3 hours in bleeding from the lungs. The ergot extract may be given for this, and for bleeding from the stomach as well. Nettlerash, or Urtlcarla, consists of white wheals and red blotches, intensely irritating, coming and going, first in one and then in another part of the body. The cause is usually some article of food which has been ingested, and has disagreed. Shell-fish, pork, canned meats, and some fruits will bring on an attack. T YOGMIOU‘HRAII emetic, if the offending article of diet has recently been swallowed, followed by a dose of castemoil. A light diet, and a few doses of fluid magnesia will complete the cure. Neurelgla.—-Give quinine and iron-mg grains of the former and id drops of the latter (as steel-drops) 3 times a day in water. Menthol may be applied externally, also ether spray, Decayed teeth or stumps should be removed, and ear discharge or defective sight attended to. If the attack comes on at the same hour every day, a dose of the quinine taken half an hour before the period may ward it off. Hot fomentations or camphorated oil containing some laudanum, will often relieve the pain during an attack. Nightmare.-—Give 20 grains of bromide of potassium in water at bedtime. COMMON COMPLAINTS 1867 Nipples (Some—These should be hardened beforehand with weak arnica lotion, or a little glycerine and eau-de-Cologne. When sore, apply green oil, prepared by boiling some elder leaves in olive-oil, and wear a nipple shield with a breast-tube teat. An excellent application is glycerine of borax. The nipples should be carefully washed and dried each time they are used, and the application put on afterWards. OtorrhoasA-See Earadischarges. Palpitatlon of the heart does not necessarily mean heart disease. It is more liker to be due to indigestion and flatulence. It may be relieved by taking a. glass of hot water with half a teaspoonful of bia carbonate of soda, and r teaspoonful of sol-volatile in it. 5 or 6 drops of essence of peppermint on a lump of Sugar are useful. External. applications are hot fomentations and turpentine stupes. (See also Flatulence.) Rheumatism oi the Johns or Muscles.--Rub camphorated oil or a similar stimulating embrocation, such as hartshorn and sweet oil, well into the affected parts with the bare hand for 15 to 20 minutes morning and evening. Flannel should be worn next to the skin. St. Vitus’ Dance or Chores.—A nervous disease, characterized by invol-J untary twitching movements in all parts of the body. It is closely connected with rheumatism, frequently following on rheumatic fever, and associated With heart dicease. It is common amongst the poorer times, especially amongst those who do not get snificient food and test. Tnalmenl.——In many cases rest and good food will effect a cure. Cod-liver oil will help, but other medicines 'should be taken under medical advice. An attack usually lasts about two months, but it may go on for two years or more. Sciaticm—Rub the limb well with chillie paste er belladonna lini- ent. Pure chloroform applied in the same manner will often give relief when other liniments tail. Give iodide of potassium in 3 grain doses, combined with 30 drops of compound tincture of cinchona 3 or 4 times a day. Salicylate of soda in to-grain doses every 4 hours is very useful in severe cases. Injection of half a grain of cocain into the nerve Will sometimes cure Sciatica at once, but this kind of treatment should only be used under medical advice. Sour! or neurons-See BaldneSs. Snoring and Snuflles result from impediment to breathing, either through the nose (closed nose) or through the throat. If they are persistent, and not merely due to temporary catarrh, a doctor should be consulted, as very probably there is a spongy growth (adenolds) at the book of the throat, with or without enlargement of the tonsils. This may require removal to short a cure. Any impediment to free respiration in children and young growing people is most detrimental to their growth and development. Sore Throat—The commonest form is that due to cold or catarrh. I868 HOUSEHOLD MANAGEMENT The throat and tonsils will be seen to be of a darker red than the sur- rounding parts. Treatment.--A mild dose of laxative medicine, cold compresses, or hot fomentations to the throat externally, and internally painting the inflamed part with glycerine of borax or alum. A second form is due to chill,or the intaking of impure gas or water. One or both tonsils will be seen to be inflamed and swollen, and either dotted or covered with white or yellow spots and patches. The glands under the jaw will be swollen and painful, and there will be a varying amount of fever present. In this case medical advice should be ob- tained, as the complaint may be either simple tonsilitis or diphtheria. (Q.v. “ Diseases of Childhood.") The Treatment of Tonsilitis.--Give an active aperient, foment the throat constantly, paint the throat with a solution containing 1 part of lactic acid to 7 of water, and give a mixture containing 2 drachms of tincture of iron, 4 drachms of glycerine to 6 ozs. of water: I tablespoonful to be given every 4 hours. A gargle of a teaspoonful of carbolic acid to half a pint of hot water is useful. Rest in bed is necessary while there is fever. Spasms, in the ordinary sense of the word, mean gripes, and com- monly depend on indigestion and constipation. Treatment.—In many cases relief may be obtained by the adminis- tration of a purgative. If the pain is very severe, it may be relieved by adding 15 drops of laudanum to the purgative. Half an oz. of castor-oil with 10-15 drops of laudanum is a favourite prescription suitable for an adult. As soon as the pain is relieved the general con- dition of health must be attended to, and anything in the diet that has been known to give rise to pain should be scrupulously avoided, and only simple plain foods taken. Specks below the Eyes are generally indicative of a sluggish liver, and may be readily removed by taking the old-fashioned blue pill at night, followed by a black draught or seidlitz powder in the morning, Squint is an acquired disfigurement. At first it is only occasional, and should be treated before it becomes permanent. It is due to abnormality in the vision—generally to strain, caused by long sighted— ness. The eyes should be tested and suitable spectacles worn ; this will nearly always effect a cure. If the squint is permanent, an oper- ation may be required to correct it. Stiflness.—-Treatmmt.—Hot baths and massage. Supertluous Hairs can only be permanently removed by the process of electrolysis. This must be applied by a skilled expert. Tape Worm—TreatmenL—r drachm of oil of male fern, to be given in milk early in the morning, on an empty stomach, to be followed, 2 hours later by a large dose of caster-oil. This may be repeated for 3 days. Tic Douloureux.—--See Neuralgia. ACCIDENT AND subbnN ILLNESS i8t9 Tired Eyes—Aching of the eyes shows overstrain of the ocular muscles, and is frequently accompanied by the most persistent and intractable form of headache. Some slight defect in the vision will be discovered, correction of which by suitable glasses will relieve the symptoms. Toothaehow-Poppyhead fomentations should be applied to the face, externally. A small pledget of cotton wool, soaked in oil of cloves, placed in the cavity of an aching tooth will give speedy relief. Varicose Veins are prominent, thickened and tortuous veins in the leg and thigh. The inner part of the leg, just above the ankle is often blue and congested, and here ulceration of a very obstinate and painful kind may form, due to deficient circulation through the veins. A vein may getso distended that it may burst through the skin, in which case dangerous bleeding may result. (See “What to do in Case of Accidents") T reatmentf-qTo prevent the veins getting worse, and to relieve the aching, elastic stockings or bandages should be worn. In bad cases the veins must be removed by operation. Warts. -Apply concentrated acetic acid daily, when they will soon wither away. Collodion corn paint will also often cure them. A sulphur lozenge taken 3 times a day is also useful. 'Whltlow is an inflammation at the top of the finger, usually involving the nails (It may be due to a poisoned finger or to an unhealthy, poor state of the blood.) It is characterized by throbbing pain in the finger, often extending up the arm. The finger end is swollen, red, shiny, and very tender to the touch. If it progress, matter is formed, and no relief is obtained till the matter is evacuated either by a small incision or by waiting till the abscess bursts, a much more tedious proceeding. Treatment.-»Bathe the finger in a bath of hot antiseptic for half an hour 2 to 3 times daily. (Carbolic acid, r teaspoonful to the pint of water. Sanitas, 1 teaspoonful to the pint of water.) A hot antiseptic fomentation should be kept on the finger, and the hand supported in a sling. After the pus has been let out the same treatment is pursued till all matter ceases to come away, when the finger may be dressed dry and allowed to heal up. WHAT TO DO IN CASE OF ACCIDENT OR SUDDEN ILLNESS Apoplexy.~Treat1nmt.—W'hen a person is in an apoplectic fit prevent all unnecessary movement ; raise the head and remove every- thing tight from the neck, then apply ice or cold water cloths to the head, and put the feet in hot mustard and water. The bowels should be freely opened by the administration of calomel. Burns and Scalds—Treatmmt.--Vt°hen any part has been scalded, immediately immerse it in cold water or pour cold water over it ; or dust bicarbonate of soda over it, and then apply a wet cloth. When blisters have formed, prick them with a needle or pair of scissors, and press the r870 HOUSEHOLD MANAGEMENT skin careiully down, after which apply the bicarbonate of soda as before, or carron oil (equal parts of olive-oil and lime-water) ; thymol or carbolic oil (1 part to :00 of olive~oil) answers well. The oil should be applied on clean linen rags or cotton wool, and the dressings should not be made more often than is required by cleanliness. The injured portion should be exposed as little as possible in the changes. In case Of clothes catching fire, the patient should be immediately laid down and rolled in a thick coat, rug, blanket, tablecloth, etc., to extinguish the flamesa Brubec.-These are caused by blows, the skin remaining unbroken. Treatment.~—Apply either tincture oi arnica, spirit and water, vinegarl er sal-ammoniac and water. The following is a useful combination : chloride of ammonium (sal~amoniac), 1 oz. {tectified spirit, lavender' water, or ean-de-Cologne, s ozs.; vinegar, 3 ozs.} water to make 16 ozs. in all. Rags dipped in this solution should be laid over the bruise and kept constantly wet. Hot iomentations are; frequently more effectual than cold applications in removing the associated discdouration. Choking.—Treatmmt.—If the substance causing choking be at the upper part of the throat, thrust the finger and thumb into the mouth, and endeavour to seize it. If this cannot be done, take a penholder, a quill, or piece of whalehomanflhing, in fact, that will do, and endeavour to push it down the gullet. A smart blow on the back will sometimes dislodge a foreign body from the throat, Lt the obstruction. be only slight, swallowing a small piece. of dry bread will ottem efiect" the removal. If it seem. serious, medical aid should be sought! instantly. Children may be held. upside dbwn, and smartly slapped on the back. Concussion oi the Braim~+TnatnunL~Movei the patient as little as possible, and keep him absolutely quiet. in a darkened room. He should be placed between hot blankets and hot bottles, or a hot brick: wrapped in flannel applied to the; test and: body. Alcohol shoulct not be_ administered unless ordered by the doctors Croupr-Tnatmma—e'l‘ake the child out: of bed and put it into a bath of 100° R, and keep it: there for halt an hour; or wrap it in a: sheet wrung out of warm water, with dry blankets on. top, and keep it im this for I hour. Give I teaspoonful of ipecacuanha wine every quarter of an hour in tepid water, and give drinks of tepid water between, until vomiting takes place. Keep the atmosphere moist by the steam from a' bronchitis or other kettle, which should be kept boiling in the room. Medical aid should be-sought at' once. Dislocationsr-TreatmenL-L-I‘i medical assistance is' at hand (To not touch a dislocation; merely support the limb in the position of greatest comfort, until the arrival o! the doctor. If skilled‘ assistance cannot be had, get some one to steady the body or the part of the limb nearest the body, and Use gentle; steady extension upon that furthest removed until the parts are again in apposition. Then apply cooling lotions (such as Goulard’s lotion with a little spirits of wine' in it') ACCIDENT AND SUDDEN ILLNESS 187; tn the injured joint, and keep the limb in proper position by mapns of slings and bandages. wanlna-r-wTrmtmantn-wlposen the clothing about the neck qmd chest, the braces pr stays. Place the patient 911 the floor 01‘ ground ii possible on a. slope with the head lower than the heels, in order to allow the water tn run pm: hi the airrpessages. with the {ace down ward and one pi the arms under the forehead- Ii filer? be pnly slight breathing. er no breathing. 91' it the breathing prceehtly fail, then turn the patient instantly an the {side supporting the head. and ex- cite the nostrils with snufi. hartshorh and smelling saith. or tickle the throat with a heather, Rub the chest and face till warm, and dash cold water or cold and hot water alternately 9n them. If there he an suceess. imitate the motions 0; natural breathing. To do this place the patient on his bank. supporting the head and shoulder; on a small firm cushion or famed article Pf dxess; draw the tongue toward. and slip m elastie band ever it and under; the will. 01' tie 4 piece of mm: 9? tape in the flame we? a then, knealing behind th¢ patient's head, trasp the fore-ermsjust below the elbows, and ¢raw them gently and steadily upwards above the heedranql keep fihqm fitretche‘l upwards tow; a amends; than tum them denim and 10111? them gently and firmly ter 2 secondfi against the sides hi the Qhest- Repeat these measures flbQut :5 times in a mihuw- When breathing i$ restqred, rub the limbs upwards with firm grasping pressure and energy, tq drive the blood along the wins to the heart. using handkemhieis. flannels, m. Apply hot flannels. hen bnttIeS. bladdem mi km water. 0r heated bricka to the pit oi the stemach. the armpits, between thq thighs and to the holes at the feet. or, it these are not available, wver the limbs when dried and rubbed warm. with 00848, waistwets, 91' any artiqles at elothing to hand. On the restoration of vitality a teaspoonful Qt warm water should be given. and than small quantities oi warm cofiee, EnIIBMY.wTr4atmend.wnAt the onset of a fit the Patient fihould be eaught in the mm at a bystander and laid gently down upon his back, with mmethin: placed and“ his head M a Pillew. and everything tight should be remeved from his heels. Infiert a wk between th? Kieth to Prevent the tongue being bitten. then Wei; pathntly till the t is over- Faimlnemm this affectiqm there is pallpr of the iace, coldness, perspiratiwn :‘ieebln. shallow and irraguhn breathing a noises in the ears; indistinctnesq qt visiqn and ziddinesm Traalmanhn-A {aiming fit nan ireqllently be prevented if the patient is told m sit in e eheir and his head is then gently messed dqwn on, a level with his knees. Another method is to lay the, patient upon the hack, remove all constricting articles of clothing hem about the neck. and apply strong smelling salts 10+ the nostrils :sprinkle 0014 water over the face, and give a. dose Qi halt a teafipoohiul 0i with at sad, volatile in h little waten 1872 HOUSEHOLD MANAGEMENT Foreign Bodies.--In the Nose.-—These are generally peas, beads, sweets, cherry-stones, etc. Treatment.-—If old enough, get the child to forcibly blow down the obstructed nostril after taking a deep breath, while the finger is pressed tightly against the free nostril. Failing this, grasp the nostril behind the seat of obstruction, and introduce a small flat article, such as the handle of a salt spoon beyond it, and endeavour to scoop it out. In the Ear. Treatmenl.-If an insect has found its way into the ear, pour in olive oil, when the intruder will generally float to the top. If a pea, bead, or cherry-stone, use the head of a hairpin as a snare and, with the utmost gentleness, endeavour to insinuate it beyond the object it is intended to remove. In the Eye. Treatments—If the offending substance is not imbedded in the globe of the eye it can generally be easily removed, either with or without everting the lid (turning the lid outwards), by using the corner of a soft pocket handkerchief, or a camel-hair pencil moistened with water or olive-oil, or by drawing the top lid down over the lower. Blowing the nose sharply will often efiect removal. If the substance is imbedded in the globe of the eye, a camel’s hair pencil dipped in water or oil may be passed Over it, and an efiort made to dislodge it. Should this fail, and medical assistance is not at hand, a blunt-pointed instrument may be carefully passed across the surface. The eye must not be rubbed, or permanent injury may be done. Should quick- lime get into the eye, wash it out as thoroughly as possible with water, then bathe'with a lotion consisting of a teaspoonful of vinegar to a wineglassful of water, or drop a little castor-oil into the eye. In case of injury by acid, bathe with milk or 1 part of lime-water to 3 of water. Fractures—Treatments—When a fracture has taken place the object is to bring the ends of the bone that has been broken as nearly as possible to the position they were in previous to the accident. In order to do this, the part nearest the body must be steadied by some one, while that furthest removed is gently stretched out, the sound limb being uncovered and observed as guide. Having got the limb into good position, splints must be applied to fix it in the position in which it has been placed, and the limb must then be kept still. In dealing with fractures immediately after they have happened, great care must be taken in moving the patients in order to prevent a simple fracture being converted into a compound one : that is, to prevent the fractured bone protruding through the skin. For this reason it is always best, in giving first aid, to apply temporary splints outside the clothes till the sufferer can be placed in more favourable conditions for treatment. Hamorrhage, or Bleeding.--From a W0und.--The blood from an artay is distinguished from that of a vein by being brighter in colour and by flowing in a saltatory or jumping way. Treatment—It from a vein make a compress by folding up a piece ACCIDENT AND SUDDEN ILLNESS 1873 of lint or a small handkerchief, and apply it to the wound with a band- age over it. This treatment also generally answers in bleeding from. small arteries, although the pressure requires to be greater. If this is insufficient, and the sufferer is losing a great deal of blood, pending the arrival of medical aid, a rough and ready tourniquet should be applied also, by winding a handkerchief or silk scarf around the limb, on the side of the wound nearest the heart if an artery has been cut, or below it if a vein, and twisting tightly by means of a stick slipped beneath one of the turns. A hard pad over the artery or vein, under the handkerchief, will greatly assist the local pressure. From Varicose Veins. Treatment.--Place the patient on his back, and apply a compress and bandage, or put half-a-crown or a penny in a handkerchief, place it over the wound, and tie it down tightly. (See Nursing Illustration, No. I, Fig. 7.) From the Nose. Treatment.—-Apply cold water cloths or ice to the forehead ; raise the arms above the head ; seize the nose between the fingers, and squeeze the sides tOgether. Make the patient sit upright in a chair; do not let him stand with his head over a basin, as this is a common cause of the bleeding continuing. In severe cases it may be necessary to plug one or both nostrils, but medical assistance is then necessary. One or other of these methods may be tried, or they may all be tried in turn if the bleeding is difficult to check. From Leech-bites. Treatment—Lay a crystal of iron alum upon the wound. Dried alum and tannic acid may be used in a similar manner, Two strong needles run through the skin cross-wise, passing beneath the wound, and a piece of linen thread tied round them, will frequently answer when the simpler means fail. After Tooth Extraction. Treatment.-Sponge the gums dry and see exactly whence the bleeding comes, then plug the tooth socket with wool moistened with perchloride of iron solution. A still better way is to paint the bleeding point with a solution of adrenalin, t in 1,000. Sometimes a saturated solution of antian acts as an efficient styptic. After Confinement. Treatment—Keep the patient at absolute rest on her back, and remove the pillows so as to keep her head low ; cover only very lightly with bedclothes. Place the hands on the lower part of the abdomen, and press deeply down with a kind of kneading motion. If the womb is felt contracting into a hard lump under the hands, grasp it and keep it tight till the arrival of the doctor. Give the patient a little tepid milk and water to drink. From the Umbilical Cord.—When bleeding takes place from the umbilical cord, the child generally becomes restless, and the blood may saturate its clothing. Undress the child immediately, and tie a ligature of three or four thicknesses of worsted or linen thread behind the original ligature. Internal Bleeding.--Instances of this form of bleeding are seen in haemon'hage from the lungs and stomach. That from the lungs is gener- 1874 HOUSEHOLD MANAGEMENT ally bright scarlet in colour and irothy in appearance, owing t0 the 36' mixture of air} that from the stomach is dark in colour and is not frothy, Treatment-blisth the apartment cool, and the patient quiet and in mi? recumbent posture. Ice may be sucked, or a little cold water takfill when ice cannot be had. 5 to 10 grains oi gallic acid with 5 to 10 drops of tincture oi opium, and to or 15 drops 0i aromatic sulphuric acid, may be given in a little water every 3 or 4 hours. Hysteria.—-This may manifest itseli by intense sobbing or immoderv ate laughter, or by alternations of both. There is frequently wild tossing of the arms, the hair is dishevelled, the lane is generally pale, and complaint is made oi a sufioeating feeling in the throat. Treatment.-Jl‘he patient must be spoken to kindly, yet firmly, and be told to stop any eccentricities. loosen the dress and remove any: thing tight from the neck. Give 1 teaspoonful of spirit of salwolatile in water. If no heed is paid to what is said, dash cold water upon the lace. fihange of scene, cheerful society, physical exercise, and the cultivation of mental control are the best means of overcoming hySn terleal tendencies, especially the two latter means. Intoxlcatlou.—Traatment.—When loss of consciousness has occurred from this cause, give an emetic of mustard and water (I tablespoonful in tepid water), or 20 grains of sulphate oi zine or powdered ipecacuanha» The emetic should be iollowed by a or 3 draughts of warm water. Remove to a warm atmosphere, and give strong tea or coffee after the emetic has taken efiect. Poisonsee-Tnalmentw-Many of these give rise to vomiting, and are thus got rid 0!. in such cases the vomiting should be encouraged by tickling the back of the throat with a finger or leather or by giving draughts oi tepid water. If it is at hand, a stomachqsyphon, which is much more convenient to use than the stomach-pump, should be employed to withdraw the poison. Care must be taken to pass the tube along the back of the throat, as otherwise harm may result. It the poison has not given rise to vomiting, a handful of salt in lukewarm water may be given and draughts oi tepid water afterwards. Mustard and water is a good emetic when the poison taken is not irritant in character. 20 grains of powdered ipecacuanha in water, or the same quantity of sulphate bf zinc in water, may be used in the same way. General Dilemma—When an alkali (see below) is the poison, give drinks of weak vinegar or lemonade. When an acid, chalk and water, whiting plaster from the walls, or white oi egg 5 ii a narcotic, give strong coffee, and do everything to keep the patient awake, walking him about, opening the windows wide, applying cold water to his face, and so on. Particular Folsom—A mite, Monksheod, or Blue Racket. Treat.- ment.--Give t tablespoonful of mustard in water or 20 grains of sul-l phate of zinc in water : then a dose of caster-Oil. Hot bottles should be applied to the feet, and a teaspoonful of spirit of sgb-volatile in water, or a cup of strong coflee given. POISONS I875 Alkalics, such as potash, soda, ammonia, taken as pearl ashes, soap- lees, common washing soda, and ammonia in vapour, solution and solid form. Treatment.—Give drinks containing Vinegar } 0f lemonade, lemon-I j-ulée or Olive-oil may be given, and Stimulants in case of collapse. Arsenic. Treatment.-Empty the stomach with an emetic and thd stomach-syphon, and then give freshly prepared ferric oilyhydrate, prepared by adding a solution of carbonate of soda to a solution of ferric chloride. The patient must afterwards be fed for a considerable! time on a milk and farinaceous diet only. Barytes'. Trcafmmi.—-Give 2 teaspoonfuls of Epsom or Glauber's salts every a hours until the bowels act. Belladonna. Trcahnénl.—-Give an einecic or 20 grains bf sulphate of Zinc in water, or r tablespoonful of mustard in warm water ; then drinks of tepid water, or stewed tea, the tannin in which renders the poison innocuous. Afterwards give strong coffee. Corboh'o Acid. Treatmnf.—-Use the stomacheyphou if at hand. Empty the stomach with it, and thou wash out that: organ With a dilute solution of Epsom salts. White of egg and milk may be given. Entemal warmth, and brandy by the rectum, are useful to combat the depression. Cochrr-Use‘ the stomach-syphon or give an emetid followed by draugth of hot water, barley and water, or arrowroot“ and water, to soothe the inflamed coats of the stomach. Dfercary, Corrosive Sublimatc.-~If the patient has not vomited give an emetic, followed by white of egg and demuloeut drinks (lime- water, barley-water, etc.). Foxglove. Treahwnr.--Give an emetic of mustard and water or 20 grains of sulphate of zinc in water, then give a dose of castor-oil and a cup of strong tea. Fungi badstoolc, cta)‘. Weizmann-Give an emetic of mustard and water, afterwards a dose of castor-oil. Hemlock. Treatbncnti-Jl‘hc same as for Foxglove. Henfizmc‘, Thom Apple, am? Tofiacco. Treatmenf.~The sauna as for Belladonna. Hydrochloric Acid. Treatment—The same as for Sulphuric acid poisoning. L‘aliumum. Tnatmm.--Give an emetic of mustard and water or 20‘ grains of zinc sulphate in‘ water; followed by draughts of warm water. If there‘ is much collapse, strong coflee or Other Stimulants should be administered. Laudanum, Opium, and M orphi'a. Treatment.—-Give 20 grainy of sulphate of zinc- or r tablespoonful of mustard in water, then drinks of tepid‘ water. Wash the stomach out with a weak solution of Candy’s Fluid if a stomach—Syphon is available. Afterwards give strong coffee, and keep the patient Constantly in motion in the Open air till drowsy feeling wears off. t876 HOUSEHOLD MANAGEMENT Lead. Treatment.—Give an emetic in the first place, then 2 teaspoon- fuls of Epsom or Glauber’s salts every 2 hours until the bowels act, When this has been accomplished continue the salts in smaller doses. Opium may be needed if the abdominal pain is severe. Nitric Acid or Aquajortis. Treatment—The same as for poisoning by sulphuric acid, Oxalic Acid or Acid of Sugar. Treatment.--Give magnesia or chalk mixed with water. When the acid is neutralized by these means give 1 tablespoonful of castor-oil. Phosphorus. Treatment.--Use the stomach-syphon to evacuate the contents -of the stomach. If this is not available, give an emetic of 20 grains of zinc sulphate or 3 grains of copper sulphate dissolved in water. Purgatives should afterwards be given, but castor-oil must not be used since phosphorus is soluble in oil and the poison is then more easily absorbed. Prussia Acid. Treatment.--Evacuate the stomach with the syphon or give emetics of mustard and water, or 20 grains of zinc sulphate in water. Then commence artificial respiration, as described under " Drowning.” Shell Fish. Treatment.~—Give an emetic, then a purgative, after- wards 20 or 30 drops of spirit of sulphuric ether on a lump of sugar. Sulphuric Acid or Oil of Vitriol. Treatment.—Give chalk, magnesia or soda, mixed with water. Failing these, white of egg or soap and water may be used to neutralize the acid. Treat the collapse with hot bottles and blankets, and an enema containing 1 oz. of brandy and an egg beaten up. Shock.--After a severe—or sometimes even after a slight—accident, and after a fright, some people sufier from collapse or shock. They will be faint, depressed, and cold ; the pulse will be weak and diffi- cult to count and the breathing shallow, the face pale and pinched and the expression alarmed. Sometimes this condition of shock is so severe that it ends in death, even when the accident itself has been but slight. The degree of shock depends very much upon the tem- perament of the suflerers, being much greater in those of a weak and timid disposition. Treatment.—Recumbent position, application of warmth to body and limbs, friction and massage of limbs, rubbing towards the heart. Give hot drinks, tea or cofiee, and if the nature of the accident will permit, a little weak stimulant, also hot. Loosen all tight clothing, and finally if the patient is conscious, cheer him up as much as pos- sible. Spralns.--Treatment.-Foment the part well with warm water, then brush tincture of arnica over it with a camel-hair brush several times a day. In place of the fomentations, cold water bandage or lint well moistened with lead lotion or an evaporating lotion containing methy- lated spirit, often give relief. When the more acute symptoms have wounns, BITES, AND srmcs 1877 passed, wrap the part in cotton wool, and apply a good firm bandage (india-rubber ifit can be had) to diminish the swelling and give a feeling of security when the patient is able to move about. Later on, if the part is still not quite right, use the cold douche, and friction it with a rough towel. Sutlocatlon.—Treatment.-—If the person is found hanging, he should be at once cut down and artificial respiration employed, as in drowning. If the suffocation results from articles of food blocking up the throat, the treatment recommended in choking must be had recourse to. Should the suffocation be the result of breathing coal-gas or sewer-gas, or by being in a room in which charcoal has been burnt, get the patient into the fresh air as speedily as possible, dash cold water in the face ,1 and then perform artificial respiration. Sunstroke.-Treatmnt.-—Dash cold water over the face and head, apply ice or ice cloths or cold water to the head, and give a teaspoonful of spirit of sal-volatile in water. Tea or coffee may be given after' wards. The patient should be placed in the shade as soon as possible. Swallowlng a Stone or Coin.--If symptoms of choking follow, act as directed in the paragraph “ Choking.” If a stone has been swallowed or a small coin, and if it has apparently passed into the stomach, a quantity of porridge or hasty pudding may be taken, to be followed 2 hours later by a dose of castor-oil. A doctor should be consulted, and if the article should have stuck in the gullet, he may be able to recover it by means of an instrument called the coin catcher. WOUNDS, BITES AND STINGS The simplest are those in which the tissues are clean cut through, and where the edges, when brought t0gether, fit accurately the one to the otheri Treatment.—-Remove all dust or dirt from the region of the wound by thorough washing with pure soap and water, and bring the edges carefully together by means of a bandage or strips of plaster. Keep at rest for a few dayS. Contused or lacersted wounds should be treated by cleansing the parts with Sanitas and water, carbolic acid and water (1 teaspoonful of the acid to 8 or 10 ounces of water), or Condy’s Fluid and water, then place a piece of lint or rag soaked in carbolic lotion (1 part in 20 of water) over the wound, and draw the edges as nearly as possible together- If it still contains gravel or dirt, boroglyceride fomentation (as described in “ Recipes for Sick Nurses ") should be regularly applied when the bleeding has ceased. Perforating wounds are dangerous because of their depth, and the greater possibility of their containing dirt. T reatment.—The best treatment is to foment them from the first with hot boroglyceride fomentations, and to ensure that they heal from the bottom upwards. 1878 HOUSEHOLD MANAGEMENT Gun-shot wounds. Thumb—If a stimulant is necessary, give it teaspoonful of spirit of eal‘volatile in water. Remove pieoee of clothing, wedding, or bite of paper that may be found in the wound, then bathe it with Sanitas and water, carbolic acid and water, or Condy’s Fluid and water, and foment as in the case of perforating Wounth (See Above.) Poisoned wounds may result from a number of causes, such as sting! of insects, snakvhites, the bites of rabid animals, ete. Dog-bites.M-When any one is bitten by an animal supposed to be mad, unless the actual tact ot the animal's madness is olreedy known, it should be kept and carefully watched; it it is found not to be suitering trom rabies, no ultimate harm will result to the patient. The iabies will soon make itself apparent, for, if mad, the dog will "be seen snapping at imaginary objects, with a copious flow oi saliva from the month, end a convulsive closing of the jsivs. TitaMéMli-“Thd Wound should be thoroughly cleaned with earbolic lotion t in 20‘. It should then be esuterlseo with lunar caustic or a red-hot wire, and busesgeo up, snuiuiants, seen us the spirits of sslwolstile in teaspoonful doses, may be given every t or 3 hours. snake-biteseeBites received from serpents abroad are often one ceedingly formidable injuries, and they be followed by denth within a iew hours, so that prompt tuition is necessary. Treatmeune-The part should be at once sucked. A very tight bandage should then he applied just above the wound, either by means of a strong elastic band, a leather strap, or a handkerchief twisted tightly with a stick. The wound should théfl be ireer cauterised by means of a rod-tho: wire of a red-hot cinder; or the part may be out out with a knite; or oaustic, such as nitrate of silver, may be applied; a red-hot wire is, however, the best. Stimulants, especially prepares tions of ammonia, must be freely given. A teaspoonful oi ammonia should be put into a Wineglasstul of water, and the patient given '1 tablespoonful every quarter of on hour. If th0s€ present Are afraid to suck the wound, a wineglass, into which a piece of burning paper has been put to exhaust the alt, should be inverted over lti "I‘reutnient by anti-toxins has been suoeessiuny tised. Stingswlt the sting still remains in the wound, it must of course be‘ removed; then some alkaline lotion should be applied td the part, such as a little ammonia water, liquor potassse and water, or biesr» honate oi soda and vision The pressure of a hollow key will often! force a sting sufiieiently above the skin to allow oi it being seized with tweezers. THE NURSE mums LXXI Nursing Recipes for the Sick-Nurse, and Domestic Medicines 810k Nurslllgan-All women are likely, at some period 0i their lives, to be called on to perform the duties of a sick-nurse, and should prepare themselves as much as possible, by observation and reading. for the occasion. when they may be required to {ulfil the office. The main requirements are good temper, nompassion, for suffering, sympathy with sufierers (which most women possess), neatshandedness, quiq manners, love of order; and cleanliness. With thBSQ qualifications there will be very little to he wished for i the desire to relieve fluttering will inspire a. thousand little attentions and surmount the distaste which pome of the ofilces attending the sick-room are apt to create. Where serious illness visits a household, however, and protracted nursing is likely to become necessary, a professional nurse will, probably be engaged who has been trained t0 he? dutinn Such mll'ses may be obtained from, the nursing homes in connexion with most of the large hospitals throughout the country, Their usual tee is two to three guineas a week. The advantages oi emP19ying such a nurse in cases of serious illness are many. Thq patient receives Wary care and attention from one who, by training and. experience, has learnt oi what attentions such a patient stands most in need. Th8 dOQItOF 13 hQIPBd by having at each visit an accurate report of the patient’s condition, the amount of sleep enjoyed, the alterations in the pulse or tempera- ture, etc., since his last visit. He is thus bettfii 81216 to form an opinion of the progress of the case, and adapt his treatment accordingly, The mistress of the house has time to devote to her household duties, to supervise the preparation of the invalid’s food. to answer inquiries as to his progress, and by he! companionship to relieve the monotony of the long weary time the invalid must nflmssarily experience, How common it is, when the mistress takes upon herself the duties 0‘ nlll'SG, to find the patient neglected, not {or want of attention, but for look of knowledge, the household management disorganized, and 1:116 miStIf-‘SP herself worn out and ill from anxiety, watching and over-work, Protesslonal nurses need not only the qualifications already named. In addition to their training they should be physically fittong, have um 1880 HOUSEHOLD MANAGEMENT good health, nerves well under control, and be sure that nursing is a congenial occupation. What a friend or relative can do in the time of sickness for one she holds dear—the taxing of strength, the loss of sleep that she can make light of in such a case--all this is no proof that she is fitted for the post of a professional nurse, Her very passion for self-sacrifice is against this, for a nurse must do her work in a business-like way ; she must not over-fatigue herself; should eat, drink, and sleep well, and take regular exercise; while it should not cause her (as it does so often to the amateur) actual sufiering to see pain inflicted when it is necessary that an operation should be per- formed. She should be able, like the surgeon, to think of the future good instead of the present suffering. To some nervous, highly- organized persons this would be impossible, and they are therefore unsuited for nursing as a career, although they may be the most devoted and patient attendants upon those they love. But there are, of course, many cases in which the simple domestic hursing that almost every woman could undertake is all that is neces-t sary: infantile complaints; accidents in a thousand forms; slight attacks of disease unattended with great danger ; and the preliminary stages of, and convalescence from, more serious troubles-for all of which some knowledge of the general treatment of the sick is absolutely essential. ‘ In the first stage of sickness, while doubt and a little perplexity hang over the household as to the nature of the sickness, there are some things about which no doubts exist a the patient’s room must be kept in a perfectly pure state, and arrangements made for proper attendance; for the first canon of nursing, according to Florence Nightingale, its apostle, is to “l keep the air the patient breathes as pure as the external air, without chilling him." This can be done without any preparation which might alarm the patient; with proper windows, open fireplaces, and a supply of fuel, the room may be as fresh as it is outside, and kept at a temperature suitable for the patient's state. Arrangement of the sick-room.--Windows must be opened from above, and not from below, and draughts avoided ; cool air admitted below the patient’s head chills the lower strata and the floor. The careful nurse will keep the door shut when the window is open ; she will also take care that the patient is not placed between the door and the open window, nor between the open fireplace and the window. If confined to bed, she will see that the bed is placed in a thoroughly ventilated part of the room, but out of the current of air which is produced by the momentary opening of doors, as well as out of the line of draught between the window and the open chimney, and that the temperature of the room is kept about 60°. (The " cool bed- room " temperature is 56°; the “ warm bedroom," 64°.) Where it is necessary to admit air by the door, the windows should be closed ; NURSING. No. 3. r. Bandage for pressure in region of the temple. 2. A lication f F - ' Bandage for fracmre 0f lower jaW- 3. To commence a Capgfine liflnllll"€. of lune Bandage complete. 0 l - :27 TO CHANGE SHEETS. r_.- . 1‘ ‘ 7 ¢"_-_ e — - _-—~ __- u a ‘ ' 2 Fold the old sheet lengthways in a narrow roll until it reaches the side of the patient, then fold the clean sheet in the same way, leaving enough unrollcd to replace the portion of the dirty sheet that has been i'flth‘d. r"... _ . . _ ._ <_M.__._ _.____._ v-- .7 .w '. w__e —. _ Place the clean roll by the side of the dirty one, and a very little shifting will take the patient over. Remove the dirty sheet and uuroll the clean one. 128 THE SICK-ROOM 188! but there are few circumstances in which good air can be obtained through the sick-room door; on the contrary, the gases generated in the lower parts of the house are likely to be drawn through it into the invalid’s room. When these precautions have been taken, and plain, nourishing diet, such as the patient desires, supplied to him, probably little more can be done, unless more serious symptoms present themselves ; in which case medical advice will be sought. Ventilation.--Under no circumstances is ventilation of the sick- room so essential as in cases of febrile diseases, usually considered infections, such as influenza, whooping-cough, small-pox and chicken-1 pox, scarlet fever, measles, and erysipelas ; all these are considered communicable through the air, but there is little danger of infection being thus transmitted provided the room is kept thoroughly venti-t lated. But if this essential condition is neglected, the power of infection is greatly increased by being concentrated in the confined and impure air ; it settles upon the attendants and visitors, especially where their clothes are of wool, and is frequently communicated in this manner. A sheet wrung out in some disinfecting fluid and kept moistened with it, should be hung across the door or passage-way in 'all cases of infectious diseases. The Comfort of feverish patients, and indeed of most sick persons, is greatly increased by being sponged with tepid water in which camphorated spirit is dropped in the proportion of I teaspoonful to 1 quart of water. The patient’s face may be sponged every 2 hours in warm weather. An impression prevails that flowers poison the atmosphere of a sick-room. The contrary is, however, the case. By absorbing the carbonic acid in the room and giving out oxygen, the air is purified by the plants. Lilies, and some other very odorous plants, may, however, give out smells unsuited to a sick-room, the atmosphere of which should always be fresh and natural. Atmosphere 0! the slek-room.--Under all circumstances this should be kept as fresh and sweet as the open air, while the tempera- ture is kept up by artificial. heat; Care must be taken that the fire burns clear, and gives out no smoke into the room; that the room is kept perfectly clean, and wiped over with a damp cloth every day, if boarded or laid with linoleum ; or sprinkled with damp tea-leaves, or other aromatic leaves, and swept, if carpeted; that all utensils are emptied and cleaned immediately after use, and not once in four- and-twenty hours, as is sometimes done. A slop-pail should never enter a sick-room ; everything should be carried direct to the water'- closet, emptied there, and brought up clean; in the best hospitals the slop-pail is unknown. “ I do not approve," said Miss Nightingale, “ of making housemaids of nurses—that would be waste of means; but I have seen surgical sisters, women whose hands were worth to them two or three guineas a week, down on their knees, scouring a room or hut, because they thought it was not fit for their patients; r882 HOUSEHOLD MANAGEMENT these women had the true nurse spirit." Ofiensive odours are some-l times dealt with by sprinkling a little liquid chloride of lirne on the floor. Fumigation by burning pastilleat is also a common expedient for the purification of the sick'room. Both of these methods are useful, but only in the sense hinted at by the medical lecturer, who commenced his lecture thus 1 “ Fumigations, gentlemen, are of essential importance; they make so abominable a smell, that they compel you to open the windows, and admit fresh airl’i In this sense they are useful, but unless the cause of the offence is at once removed and fresh air hdmitted, fumigations and sprinklings are perhaps worse than ineffectual, as they conceal a source of dangert The sickeroom should be perfectly qulet in all dangerous illnesses : talking, gossiping, and, above all, whispering, should not be allowedl Whispering, indeed, is absolute cruelty to the patient ; he thinks his complaint the subject, and strains his ear painfully to catch the sound. When it is necessary to speak, do so distinctly and clearly, so that the patient may hear what is said. It is not advisable to speak of him or his case, but avoid all appearance of mysteryl Avoid rustling dresses and creaking shoes ; where the carpet! are taken up the nurse should wear shoes of list, or some other noiseless material, and her dress simuld be of soft texture that does not rustle. Instead of a coalescuttle a basket should be used, filled with convenient sized coals that can be put upon the fire with tongs, while a stick might take the place of a poker, and thus save a great deal of noise when it is necessary to make up the tire. If there are any superfluous articles of furniture, boxes, etc., in the room, take them away at once, and let the sick-room be as free as possible, so that its cleansing and sweeping will occupy less time. In the case of an infectious disease, move things only into an unused room, where they can be disinfected later on. An extra room adjoining the sick-room is invaluablm to a geod nurse, fOr here, if it bewarm weather, she can, when necessary, have a fire, can an linen, wash up any plates, glasses, etc., and do a hundred and one little duties she would otherwise be compelled to perform in the sick-room, thud saving much disturbance to the patient, and keeping the sick~room as it should be kept, free frOm noise Or litter of any sort. Never let the patient be waked out of his first sleep by noise, nor roused by anything like a surprise. Always sit in the tpartment so that the patient has you in view, and is not under the necessity of turning to speak to you. Never keep a patient standing; never speak to one while he is moving. Never lean on the sick‘bed, and pre- vent all noises over-head. Above all, be calm and decisive With the patient. The sick-bed.--A careful nurse, when a patient leaves his bed, will open the sheets wide, and throw them back, so as to thoroughly air THE sthuzoou 1883 the bed. She will avoid drying or airing anything damp in the sick- room. A small bed, or rather a narrow one, is best for an invalid, for if he has to be moved it is for easier for the nurse to manage it gum on a wide one. a hair or wool mattress is both than F leather od. Chonslns Shoots.--Thoro are several ways of changing sheets, but perhaps there is no more Simple and easy way than that of rolling up the dirty shoot lengthwaYF in H- norrow roll till it reaches the side of the patient. treating the clean sheet in the some wey. that is, rolling it half-way across. leaving enough enrolled to replace the portion of the dirty sheet that has been folded- Plaoe the clean roll by the side of the dirty one. in the manner shown in the illustration. and a very little shifting will take tho patient over them, when the dirty sheet can be withdrawn and the clean 0116 enrolled and spread in its place. Under'sheeta for a sick'bed should be small 011%, only just large onilsugh to tuck in at the sides, and should never be wound round the ho ter. A very hard pillow should be used as a foundation when it is noose» sary.to make a pile for the patient to sit up in bed, as in cases of bronchitis. For a. helpless patient a draw'shoot is often needed. Which may be made by folding a large shoot lengthways to about a yard wide. This should be laid across the middle of the bed over a mockintosh, with one end reaching only to the side of the bed, and the surplus at the other formed into a roll that can be unwound a8 the sheet is drawn from the other side. Bo most careful to have this draw-sheet so firme fixed with safety-pins or by being tucked under the mattress that it will not ruck or crease, and 60 cause great discomfort, if not pain, to the patient. Fresh smooth sheets and cool pillows afford great comfort to most invalids. and a good nurse will be on the watch for opportunities of replacing a pillow and changing or smoothing a sheet when those offices can be performed without illoonvenioncing or disturbing her stient. p Invalid“: ION-rm“ Patients.” says a distinguished nurse. “ are sometimes starved in the midst of plenty. from want of attention to the ways which alone make it possible for them to take food. A spoonful of hoof-too. or arrowroot and wine. or some other light nourishing diet. should be given constantly, for the patient’s stomach will reject large supplies. In very weak patients there is often a nervous difliculty in swallowing.- which is much increased ii food in not ready and. presented at the moment when it is wanted a the nurse should be able to discriminate. and know when this moment is approaching.’f Never bring a large platoful to an invalid; lot it be, if anything, rather less than more than you think he will like i 8- little can easily 1884 HOUSEHOLD MANAGEMENT be added, but the sight of much food will sometimes prevent a patient taking any. The diet suitable for patients will depend, in some degree, on their natural likes and dislikes (which the nurse should of course ascertain), and still more on the nature of the disease. Beef-tea is useful and relishing, but possesses little actual nourishment ; when evaporated, it presents a teaspoonful of solid meat to a pint of water. Eggs are not equivalent to the same weight of meat. Arrowroot is less nourish- ing than flour. Butter is the lightest and most digestive kind of fat. Cream, in some diseases, cannot be replaced. Observation is, how~ ever, the nurse’s best guide, and the patient’s appetite the rule. Half a pint of milk is equal to a quarter of a pound of meat. Tea and cofiee are both too much excluded from the sick-room. Food must not be kept in the sick-room, since it is deteriorated by the air there; the continual presence of food, besides, is highly objectionable to a patient, being likely to destroy what little appetite he has. In no cases should food removed from the sick-room be con- sumed by other members of the family. It should be thrown away at once or burnt. - A nurse’s dress should be of some washing material that neither rustles nor crackles “,- her shoes should be soft ones that do not creak ; her sleeves should be loose enough to roll back, and she should have a plentiful supply of large white aprons. A professional nurse would wear a neat white cap. Sufiering people are apt to be impressed by trifles, such as a black dress having a gloomy look, while a bright one has a cheering effect, and every one prefers to see a pretty pink cotton gown, for example, in a sick-room, than a sombre, black- looking one. The print is not only pleasanter to the eye ; it has the additional advantage of not being so liable to convey infection as a stufi gown. Doctor's orders are never disregarded by a nurse worthy of the name. Should she by watching the case think any other treatment or diet would be beneficial to the patient, she should not act upon her own opinion, but state it to the doctor. She should always report to him any change she observes in the patient, which she should be watchful to detect. Such hearty co-operation is of incalculable help to a medical man. Convalescence.--In this stage the patient is often more diflicult to manage than when seriously ill; he is more wayward and fanciful, more easily put out, and more easily impressed by his surroundings. The room should be kept as bright and pretty as possible; he should be tempted to eat what is best for him, and firmly refused whatever might be detrimental. Anything that can’be done to while away the long hours of weakness should be tried, whether it be reading aloud, or by the nurse engaging herself with some occupation that it would be pleasant for the invalid to Watch. RECIPES FOR THE SICK-NURSE 1885 0.! In some of the rooms of a suburban hospital looking-glasses are so fixed that patients in upper rooms have a view of the lovely garden, and can, without moving and without any glare, lie and watch the waving trees and flowers below. In cases of long illness, this might give great pleasure to suflerers incapable of being moved. Recipes for the Sick-Nurse ADMINISTERING MEDICINE Although medicine is given by medical advice, and at the time the doctor orders it, as a rule, it sometimes happens that a bottle sent has only indefinite directions, such as “ A dessertspoonful twice daily,” or “ A wineglassful every 4 hours ” ; and when the nurse is an amateur the best times to administer may not be known. Medicine which has to be taken at intervals during the day should be given first at ten o'clock in the morning ; if only once during the day, then at nine in the morning or at bedtime ; if twice, at ten and four. It is always safest to have a medicine-glass marked with the differ- ent measures, for the size of the spoons may considerably vary in diflerent households ; and it cannot be too firmly impressed upon the nurse, whether professional or amateur, that regularity and exactitude in the administration of medicine are absolutely essential, the only deviation from the time fixed for it being made when the patient happens to be asleep at the specified hour. In administering castor-oil it is best to wet the glass thoroughly first with water or lemon-juice, since this prevents the oil sticking to the sides of the glass and the patient’s lips. A little brandy is often poured on the surface of the oil. BRAN POULTICE Place the quantity of bran required, according to the size of the poultice, upon the top of boiling water, and when the heat has pene- trated the bran, stir it gently in. Pour ofi the superfluous water, spread the bran thickly on a piece of clean old linen or calico, and apply the poultice as hot as it can be borne. A layer of fine muslin should intervene between it and the skin. The poultice must not be in a sloppy state. BREAD POULTICE Boil about 1- of a pint of water in a small, clean, lined saucepan. Into this put 2 ozs. of stale bread without crust, and let it soak for a few minutes. Pour ofi, and lightly press out the superfluous water, I836 HOUSEHOLD MANAGEMENT spread the pulp thickly between two pieces of muslin or clean old linen, and apply hot, with one or two thicknesses of clean old rag outside to keep the beat in. BREAD POULTICE (Another Recipe) Cut a slice of crumb of bread—the size required—out of a stale loaf, put it in a warmed basin, and pour boiling water over it ; leave it for a few minutes, covered with a plate, to soak. Then drain ofi all the water, spread 1N Poultice on a piece oi 50ft linen lag, and apply it as hot as it can be borne. It is much neater and generally as efficacious to wrap the Poultice up in fine muslin, so that the bread does not adhere to the skin, and the whole may be removed without any mess. Rag must be placed outside in either case, to keep the heat in. BREAD-AND-WATER POULTICE (Abernethey's Plan) First scald out a basin; then, having put in some boiling water, throw in coarsely-crumbled bread, and cover it with a plate. When the bread has soaked up as much Water as it will imbibe, drain ofl the remaining water, and a light pulp will be left” Spread this a third of an inch thick on folded linen, and apply it when of the tem- perature oi a warm bath. To preserve it moist, occasionally drop warm water on it. LINSEED—MEAL POULTICE A. linseed poultice being always needed hot, care should be taken that it is made so. Put the meal into the oven to heat for a quarter of en hour, and scald out with boiling water the basin in which it is to be mixed. Have also in readiness a plate! in the oven. and a piece of tow, pulled to shape, or a portion of old linen, upon which to spread the poultice. Into the basin put as much linseed as will be required, and pour on boiling water, stirring vigorously with a knife, until the mass is of the consistency of thick porridge, Then turn the contents of the basin out upon the tow or linen, spread the linseed to an even thickness, and turn the edges of the tow or linen in as quickly as possible. Roll your poultice up and place it between the a hot plates to carry to the patient. Having put it on the patient. cover it with cotton wool or flannel to retain the heat as long as possible. MUSTARD POULTICE. This most useful application is made in a variety of ways. The simplest, the cleanest, and most eflicacious for ordinary purposes, we believe to be the following: Take a. piece of soft flannel, dip it in RECIPES FOR THE SICK»NURSE 1887 boiling water, wring it out immediately, and sprinkle one side of it with fresh flour of mustard. The flannel should be laid upon a hot plate while being sprinkled, that no warmth may be ,lost- Another way of making a mustard poultice is by spreading a large tablespoonful of mustard, made in the ordinary way as if for table, on a piece of soft linen, and warming it before the fire when it is to be applied. A third, and better plan if. warmth be needed, is to make a common linseed or bread poultice and stir into it a tablespoonful of mustard, either fresh or mixed, It is generally desirable, with poultices made on either of the last two plans, to place a piece of fine old muslin or gauze between the poultice and the skin. MUSTARD-ANBUNSEED POULTICI. Mix equal parts oi dry mustard and linseed-meal in warm vinegar. When the poultice is wanted weak, warm water may be used instead of the vinegar ; and when it is required Very strong, only a very little of the linseemmeal must be added to the miiStard. Apply in the ordinary wav. IOMENTATIONS A fomentation is an external application of a hot fluid, generally by means of a flannel, to some afiected internal Organ such as the throat, or to the muscles round a joint, with the object of procuring relief of pain by exciting a greater flow of blood to the skin covering the affected part. What the hot bath is to the whole body, indeed, the fomentation is to a part. The swelling which accompanies inflammation is rendered much less painful by fomentation, owing to the greater readiness with which the skin. yields than when it is harsh and dry. As the real agent of relief is the heat, the fomentation should be as hot as it can comfortably be borne, and to insure effect should be repeated every houri Fementations are of various kinds: emonient, when an infusion of mallow. is required ; sedative, when poppy~hesds are used; but the most simple and oftentimes the most useful that can be employed is “ hot water,” applied by a flannel. HOT-WATER FOMENTATION The best application of this kind is made by wringing coarse flannel—- by means of two sticks turned in opposite directiOns—out of boiling water, and, shaking it up, apply it lightly to the part. Or the steeped flannel may be placed in a towel, and the excessive water quickly twisted out. It is advisable to have two pieces of flannel ready each about 3 yards long. While one is being used, the other may be getting ready. When turpentine has to be added, lightly sprinkle it on the side next the skin. Cover the flannel used to foment with wool and oiled silk. 1888 HOUSEHOLD MANAGEMENT BORACIO FOMENTATIONS May be made with boracic lint; that is, lint impregnated with boracic acid. A piece of this lint, of suitable size, is wrapped in a cloth and wrung out in boiling water. It is then applied to the part, and covered with protective wool, and a bandage. Boracic fomentations should always be used in preference to bread or linseed poultices in cases of poisoned fingers, whitlows, abscesses, boils, etc. They do not retain the heat quite so long, but on the other hand are much cleaner than poultices, which become very offensive if the skin breaks or discharge is present. BOROGLYCERIDE FOMENTATIONS Are made by wringing out ordinary lint in a solution composed of I teaspoonful of boroglyceride to 1 pint of boiling water. Apply as above. SANITAS FOMENTATIONS Are sometimes used. They are prepared in the same way, viz., r tea~ spoonful of Sanitas to 1 pint of boiling water. Wring out the lint and apply in usual way. OINTMENTS FOR CHAPPED HANDS Ingredients—4 oz. of bitter almonds, oil of sweet almonds, the yolk of i egg, and a little tincture of benzoin; 10 drops of oil of carawayi Mode.—-Blanch the almonds, beat them to a paste by working in gradually the oil of sweet almonds and the egg, then add the benzoin and oil of caraway, and beat till the ointment is of the consistency of thick cream. Before going to bed, the hands should be well washed with soap and warm soft water, thoroughly dried with a soft cloth, and the ointment then rubbed well into them. It is desirable to keep the hands covered with a pair of soft kid gloves while the ointment is upon them. Another ointment can be made with Goulard’s extract, I fluid drachm; rose-water, I fluid oz. ; spermaceti ointment, 2 ozs. Melt the ointment, and rub it up with the extract of Goulard mixed with the rose-water. Apply in the same way. LINIMENT FOR UNBROKEN CHILBLAINS Ingredients.—r teaspoonful of flour of mustard, half a pint of spirits of turpentine. Mode.-—Infuse the mustard in the turpentine, shake it well during twenty-four hours; then strain it off quite clean through muslin. Apply the clear liquid to the chilblains and rub it well in. LOTION OF VINEGAR One part of vinegar to three of water is a commonly-used lotion for sponging invalids. Equal parts of vinegar and water may be usefully employed for bruises. RECIPES FOR THE SICK-NURSE 1889 EVAPORATING LOTION Sal-ammoniac; 4} an ounce ; vinegar, 5 ozs.; rectified spirit, 5 ozs. ; water, a pint. Mix together. This is a useful application in sprains and bruises, and also for the head in cases of inflammation of the brain. Rags steeped in the lotion should be kept constantly applied. ARN'IOA LOTION Tincture of arnica, in the proportion of a teaspoonful to 2 ozs. of water, is a useful application in sprains and contusions. ANODYNE LOTION Mix 1 oz. of soap liniment, } an oz. of laudanum, and 8 ozs. of water together. This forms a useful soothing application to an inflamed and painful part, but care must be taken to see that the skin is not broken. Anoiher.-Take 2 drachms of sugar of lead, 1 oz. of laudanum, and 8 ozs. of water ; mix them together and apply to the painful part. STIMULATING LOTION t 02. of compound camphor liniment, mixed with t 02. of soap liniment, may be rubbed upon the chest with the hand in cases of chest cold, or applied on a flannel round the throat in quinsy. COLD CREAM UNGUEHT (Used as a Mild Unguent to Soften the Skin, Prevent Chaps, etc.) Ingredients.—2 ozs. of spermaceti, } of an oz. of virgin wax, {- of a pint of oil of sweet almonds, } a pint of rose-water. Mada—Dissolve the spermaceti, wax and oil of sweet almonds by steam, then beat them till quite cold in half a pint of rose-water. TO MAKE COLD CREAM A very simple way of making this is to put 1 lb. of lard in a basin and fill up with boiling water. When cold, and the lard has risen to the top, take it off and repeat the process. When again cold, whisk it up with a paper knife until it becomes a perfectly smooth cream, then add enough essence of lemon to give it perfume. TO MAKE COURT PLASTER Make a strong ielly with isinglass by putting it into warm water to soak for three days, evaporating the water, dissolving the results in spirits of wine, and then straining. Stretch a piece of thin black silk upon a frame (a work-frame answers well for this) making it perfectly tight, then melt the jelly and coat the silk with it thinly. Repeat the coating when it has cooled, then give the plaster two coats of balsam of Peru in the same way. 3 P t890 HOUSEHOLD MANAGEMENT CAMPHORATED SPIRITS OF WINE (Useful as an Embrocation for Sprains, Rheumatism, Chilblains, eta.) Dissolve 1 oz. of camphor in i a pint of rectified spirits of wine. Keep well corked down. T0 TREAT A CUT ' To promote rapid healing the essential thing is to make the wound and surrounding skin absolutely clean by washing thoroughly with pure soap and hot water. When clean, rinse in fresh water and carbolic lotion (carbolic acid 2 teaspoonfuls ;, water I tumbleriul), if available. Then apply a firm bandage of clean old linen rag. If the bleeding from a but is profuse, a few turns of bandage firmly applied over the bleeding part will st0p it until medical assistance arrives. TO CURE A COLD (A most Eflicafi'ous and {liniqu Remedy for 0 Severe Cold in the Head) Take a small basin, put into it boiling water and strong camphorated spirit, in the proportion of :t teaspoonful of spirit to i a pint of water. Wring out a sponge in thisas hot as possible, and apply it to the nose and mouth; draw in the steam with the nose first and then with the mouth ; swallow the steam, and, to prevent any escape, cover the, head with a flannel. Continue this treatment for several minutes, having another hot sponge ready when the first gets cool. Sponges so wrung out in the same mixture may with great benefit be applied outwards to the, throat and. chest, Camphorated sai-volatile is a good medicine ion a cold, 30 drops in a wineglass of warm water several times in the course of the clay1 TO APPLY A BLISTER Wash the skin with soap and water, warm the blister at the fire and lay it on, leaving it there for seven hours or more till it rises. Snip the bladder then formed with sharp~pointed scissors to let the water out, then dress with ointment spread upon lintl The ointment should always be spread on the smooth surface of the lint. TO APPLY LEECHES Wash the skin thoroughly, rinse and dry, and then rub over with a little milk. Should they not bite at| once put a spot of blood obtained by a slight prick of the finger on the place, When filled they usually roll ofl 1', but if it is necessary to detach them they must not be pulled, but a little salt must be shaken over them, which will make them release their hold, Should too much bleeding follow, apply a. little powdered alum. RECIPES FOR THE SICK-NURSE 189r T0 TREAT A SCALD OR BURN Before it doctor can be summoned it is always necessary to do some- thing to they the dreadful pain caused by either of these hccidents. The clothing will have to be first most Carefully removed, being cut away if necessary. A Solution of Carbonate of soda has a very soothing effect, if applied with a linen rag, continually insistened. Ice brOken up and mixed with lard, if renewed directly the ice melts, will also greatly allay the pain from burns. A Slight burn can 'be treated at once by rubbing Soft soap well in, after which it me be oiled with carton oil (equal parts of olive-oil and lime-water), an houred. 'Cold water should be poured over a person when scaided before attempting to remove the clothing. Consult also “ What to Do in Case oi Accidents.” BAN DAGIN G We need only mention here a few simple bandages that could be applied by a non-professional nurse. Every bne should know how to roll a bandage. The great knack of rolling it is to get it periectly tight and even. The first few turns can be taken round a knitting needle, which should then be withdrawn. N ursing Illustration No. i, figs. 1' and 2, show clearly how to do this. In cases of broken bones send at once for the doctor, but pending his arrival do not move the patient unless Splints have been applied to the injured part. In applying a bandage to the legs of a rickety child, for instance, place the splints (a plain piece of wood ‘wadded with wool) on the in- side of the leg, the end projecting an inch or two below the foot, and pass the bandage (outer side against the skin), completely around splint and leg at the ankle, bnce ; then simply wind it round and round upwards, and fasten with a safety pini A bandage about 3 yards long and 2} inches wide would be required for this purpose. (Sad Nurs. ing Illustration No. I; fig. 6.) A bandage for a finger would be from half an inch to an inch Wide. To apply it, one or two turns round the wrist should be taken first, from under to over, then the bandage should be brought a10ng the back of the hand and wound spirally down the finger from the tip, Wound down to the root, crossed over the back of the hand, passed twice round the wrist, and the two ends tied together. (Se! Nursing IllustratiOn No. 1. figs. 3, 4 and 3.) In bandaging a wrist, begin by placing the end in the palm of the hand; "pass the roll over the thumb-joint, thence once completely around the hand above the thumb (thus holding the end firmly in position), then wind it closely up and up the wrist and arm, making reverses with the finger as the arm gets thicker. TO PUT AN ARM IN A SLING A ready sling for an injured arm can be made from a large handker- chief or neck muffler, by folding it into a triangle, passing it under the O I892 HOUSEHOLD MANAGEMENT arm, and tying the two ends into a reefer knot at the back of the neck or on the shoulder. The apex of the triangle should then be brought around the elbow and pinned. (See Nursing Illustration No. 2, fig. 2.) Care should be taken in arranging this or any sling that it gives the required support to the arm, and cannot slip or give way. If the sling is to support the hand, the part of the triangle that goes in front of the hand should be passed over the shoulder on the side of the neck opposite to the injured limb, If it is intended to support the elbow (as in the case of a fractured collar bone), the reverse should be the case, the outer part of the sling passing over the shoulder on the same side as the elbow that is to be supported. The sling should always be arranged so that the hand is raised a little above the level of the elbow. (See Nursing Illustration No. 2, figs. 1, 2 and 3.) TO PUT A BROKEN LEG INTO SPLINTS In cases of emergency, umbrellas, walking sticks, or broom sticks make excellent splints. Tie one of these to the side of the limb by a handkerchief and bandage as shown in Nursing Illustration No. 2, fig. 4. BANDAGES FOR THE HEAD (See Nursing Illustration No. 3) The bandage shown in fig. I is a simple head bandage, consisting of a couple of turns round the forehead and occiput, and to prevent these from slipping a turn under the chin is taken and the ends knotted over the place where pressure is required. As an application for a simple fractured jaw the four-tailed band- age shown in fig. 2 is very eficient. All that is required is a strip of calico 4 inches wide and about 1 yard long ; split each end into two, leaving about 7 inches in the middle of the bandage undivided, in the middle of which make a short longitudinal slit into which the point of the chin is placed. The two lower tails are tied on top of the head and the two upper ones are tied behind the back of the head. To prevent slipping the upper and lower tails are tied together. The Capeline bandage shown in figs. 3 and 4 is very useful for keeping dressings on the head or for pressure on the scalp. Two bandages are knotted together and the knot placed just under the external occipital protuberance ; they are then drawn round to the centre of the forehead and twisted on themselves, one being carried straight back over the top of the head, and the other continued round to the back of the head to fasten this one down. This is repeated till the entire scalp is covered. DOMESTIC MEDICINES 1893 Domestic Medicines And the Illnesses and Complaints they should be used for All drugs should be kept in bottles under lock and key, and should be properly stoppered and carefully labelled. Alum (Dried).--This substance may be used with advantage in case of bleeding piles, leech bites 0r slight cuts. It should be freely dusted over the part after wiping it dry. Arnles.—-This is a useful application in sprains and bruises. The tincture should be freely brushed over the part 3,0r 4 tirnes a day by means of a camel-hair brush. Bows—This substance, either dissolved in water or mixed with glycerine or honey, is used in the treatment of the white mouth of infants (thrush), or the small ulcers that are often met with on the mucous surfaces of the lips and gums. It should be freely applied to ulcers with a feather or small brush. For thrush, dip a clean soft linen rag in it, and wipe the mouth out. Camphorsted Oil.--This is a useful application in chest colds, and chronic rheumatism in joints, or old sprains. It should be warmed at the fire or by placing the bottle in hot water, and then rubbed into the part with the hand for 15 to 20 minutes by the clock. Castor-Oil.-Thisf is a gentle but efficient purgative. Dose : I tea- spoonful to children, I. tablespoonful to adults. It is useful in cases of obstinate constipation, or where an indigestible. article of diet is giving rise to griping pain. Dill Water.—This is frequently given to children during teething, when they appear to suffer from flatulence, or are griped and uncom- fortable. Dose r I teaspoonful to a child 1 year old. Epsom Salts.—-The dose for an adult is up to half an ounce. They should be taken the first thing in the morning with a warm drink afterwards. Epsom salts are useful in cases of lead-poisoning, or Where it is desirable to increase the flow of bile, but are too violent in their action for habitual use in chronic constipation. Ergot.-In the form of the liquid extract, this drug is useful in an eminent degree in cases of blood-spitting or flooding after confinement. For the former, it may be given in doses of 15 drops every 3 hours ; for the latter, I teaspoonful, to be repeated in a quarter of an hour if necessary. Gallic Aeld.~—This is useful in cases of spitting or vomiting of blood. Dose : IO grains, with 15 drops of dilute aromatic sulphuric acid in water, for the blood-spitting, and alone in milk or water for vomiting of blood, every 3 or 4 hours. 1894 HOUSEHOLD MANAGEMENT Iodine.--The tincture of Iodine is very useful as a counter irritant and as a help to absorption in the case of chronic swellings. Painted on the gums,it will often relieve toothache ,- painted on swollen glands, it will help the swelling to disperse; painted on such swellings as water on the knee, it will help the water to become absorbed. Ipeeaeuanha.—Given as powder, '20 grains at a time, it is a useful emetic in the case of adults ; in children, in the form of wine, it is useful for the same purpose in doses of r teaspoonful in tepid water, repeated every quarter of an hour, and drinks of tepid Pwater given between, and is often so administered in croupt In bronchitis and bronchial catarrh it may be given to children in doses of 2 to 5 drops every 3 hours on a lump of sugar, and a proportionater larger dose to adults. Iron Alum.-*-This is a powerful astringent. It is useful in checking bleeding after extraction of teeth or in cases of bleeding from wounds. Wool moistened with a strong solution of the astringent should be applied to the bleeding part. Laudanum.-—Ihis must be given with extreme caution. It should only be given to children under medibal advice. In adults, it is useful for the relief of such pain as colic, when it may be given either with a dose of caster-oil, or with 15 drops of spirit of chloroform in water. The dose of laudanum for an adult is up to 20 drops, and the dose of spirit of chloroform may be increased to same amount. (For overdose, see previous section, " \Vhat to Do in Case of Accident.”) lee-Water.--This is a useful preparation to give children with their milk when they are suffering from acidity or diarrhcea. A table- spoonful may be mixed with a wineglassful of milk. In cases of vomiting in adults it is also most useful mixed with milk. Magnesls.--This may be given in doses of 20 or 30 grains, in a little milk or water, to an adult, or 5 to 12 grains to those under I: years. It is very useful in acidity of the stomach. Mustard.--A tablespoonful in a tumbler of tepid water is a useful emetic. Applied as a poultice or leaf to the chest, it is useful in bron- chial colds. Oil of Euealyptus.--Derived from the Australian Blue Gum tree. It is a valuable disinfectant and deodorant, rivals quinine as a remedy for malarial fever, and as a sedative to the bronchial tubes is unrivalled. It may be taken internally on sugar, 3 to 5 drops occasionally for cough ; it may be inhaled for bronchitis, or laryngitis, 10 drOps in a jug of boiling water and the steam to be inhaled : it may be rubbed into the skin as a disinfectant in scarlet fever and other infectious diseases, made into an ointment with vaseline as a base ; and it may be sprinkled lightly about a room as a deodorant. Quinlne.—-—This is an excellent tonic in cases of debility, and may be given in doses of t or 2 grains 3 times a day, dissolved in a little steel-drops or made into pills. It is useful in the same or larger doses in neuralgia, and the combination with steel-drops will materially DOMESTIC MEDICINES I895 assist. In ague, given in large doses—8 or 10 grains—it is most useful. (It is also prepared in a more palatable form as Qm'm'ne Wine—quinine and orange wine. Dose .1 for an adult;J as a tonic, 2 tablespoonfuls 3 times a. day.) Rhubarb.-This may be kept in powders in a stoppered bottle, each containing from IO to 15 grains, One powder given with the same quantity of magnesia in a. little water will act as a mild purgative in the case of an adult. It is useful in dyspepsia. Spirits oi Castration-Jinn useful in the case of a bad cold in the head. When first contracted 5 to 8 drops on a lump of sugar 2 or 3 times a day will give great relief and check the course of the cold ; and the nasal congestion will be lessened by frequently inhaling the fumes through the nose. Spirit of Sal-Volatile.—-This is useful as a stimulant in fainting, hysteriaI~ flatulent colic, and after a bite from a venomous animal. Dose; 1 teaspoonful in water, for an adult, which may be repeated in 2 0r 3 hours- Steel-Drops.--This is a useful preparation of iron, and may be given with advantage in cases of debility where there is anaemia or poverty of blood. Dose: to to 15 drops for an adult 3 times a day in water. It should be taken through a glass tube, and the teeth well brushed afterwards, as the iron has a tendency to blacken and destroy the enamel. In cases of erysipelas larger doses are required : 20 drops in r teaspoonful of glycerine mixed with water may be taken every hours. 3 Sweet Spirit of Nita—This is useful in cases of fever, and also for kidney troubles. It should be given in doses of 10 to 40 drops, largely diluted with water, every 3 hours. THE NURSERY CHAPTER LXXII Nursery Management, the Duties of Mother, Governess, and Nursery Servants; the Rearing and Manage- ment of Children, Diseases of Infancy and Child- hood and their Remedies THE MOTHER A mother's responsibilities are the greatest that a woman can have, for with her rests not only the care for the daily needs of food, clothing and the like of her children, but, what is even more important, their moral training. No matter what good nurses and attendants she may be able to engage for her little ones, what pleasures, changes of air, model nurseries, toys and books she may afford for their benefit, she should still devote some part of her time to them at any rate ,- should be with them often, should know their individual childish tastes and faults, and strive by her influence, precepts and example to make them what she hopes they may be in the future. A mother’s influence with children is greater than any other ,- it is easier for her than any one else to train them all right if she be a good and loving mother, and the little ones will rather obey her commands than those of nurse or governess, no matter how kind these may be to those under their charge. Some women of fashion, moving constantly in society, deny that they have time to give to their little ones. Their visits to schoolroom or nursery are few and far between. They have everything beautifully appointed in the children’s quarters, and first- rate nurses and governesses, and they cannot take time from gaiety and pleasure to devote to what they think can be obtained from hired service. This is a mistake, for no nurse, however excellent, can supply a mother’s place. The children’s hour should be an institution in every household. To the young folks it is (or should be) the happiest time in the day, while to the attendants it is a rest and a great relief. Let the children bring their little troubles and sorrows to mother, to be set right and comforted ; let praise be given for little tasks well done, disputes be settled, help and suggestions given for either work or play, and let a game or tale (the latter told, not read) conclude the happy hour. Should this, as it often happens, be just the time generally given to afternoon tea, let the little ones bring this to their mother and wait upon her as children love to do. She will not find an hour wasted in this way, even if it be one hard to spare. 1890 THE MOTHER 1897 Children’s Amusements.-»—In spite of the fact that children have far more, and more beautiful, toys with every advancing year, we venture to assert that it is just as difficult to amuse them now as ever it was. A magnificently-dressed wax doll often seems to afford no more delight than a shabbily-dressed old one, and the most complete and perfect of expensive toys, be it what it may, lasts no longer than a shilling one in destructive little hands. The truth is, modern children are often surfeited with playthings. They are allowed to use them all whenever they like, and so they mix them up, and soon lose their appreciation, however beautiful the toys may be. The best plan is to let children have but (me plaything at a time, and directly they weary of it to make them put it away. If it be anything that they can improve or add to, encourage them to do so ;‘ if it be a broken toy, help them to mend it ; if it be a doll, let the owner be often making something fresh to add to its wardrobe. Modern playthings are often too complete when given to children. Dolls are dressed, boats are fully rigged, horses are harnessed, dolls’ houses are as well fitted as real ones, so that there is nothing left to be done by the little ones, to whom making and contriving are pleasures in themselves, and, at the same time, develop their constructive faculties. Games for children should be provided out of doors as much as possible Whenever the weather will allow. Running and playing come more natural to children than walking, and in these days of high-pressure education it is most essential that when released from the schoolroom they shonld find healthy, active exercise, and games which try the muscles instead of the brains. Children’s Clothing should be a matter of care and thought with the mother—without which, indeed, it is impossible to have the little ones always properly clothed. We do not mean by this the mere consideraJ tion of prettiness and effect, but whether their clothing is just what it should be for the season and the health of each individual child. People are apt to think that what is good for one must be good for another t whereas, although all children feel the effects of heat and cold more than we do (although they may not always show it), they are as different in temperament as ourselves, and clothing that is amply sufficient for one (2th is quite inadequate to the wants of another. The main re- quirements of children's clothing are lightness, freedom and warmth. Children should never be encumbered with their clothes, nor, on the other hand, should they ever be allowed to feel cold. In winter, flannel or merino may be worn next the skin by all children, and in summer by many, while nighbdresses of the same materials are fit for either season. The best kind of night garments for young children who are apt to throw ofi their bed clothing, are pyjamas. Light woollen materials are the best for the ordinary wear of young children ; the garments should be easy and loose, so that their limbs are free. An overall of some washing material will be found most serviceable for wearing during play hours. I898 HOUSEHOLD MANAGEMENT Children’s Food should be nourishing rather than stimulating. They do not need much meat, nor require several courses to make a meal. The meals'should be served regularly at the same hour daily, and irregular eating of sweets, cake, biscuits, fruit, etc., between meals should not be permitted. A minimum of 3 hours is necessary for the digestion and assimilation of the simplest meal, and meal times should be so arranged that an interval of 3 to 4 hours elapses between each. The stomach then has time to digest its contents, and pass these on to the small intestine before it again receives food, and has also time to rest (for it requires rest as much as any other organ if its work is to be done properly). Eating between meals, therefore, is harmful in two ways : first, undigested food enters the stomach and mixes with the partly digested food present, which is hindered in its passage onward to the small intestine till the whole has been digested ; second, no time is allowed for rest, the stomach is over-worked, it ceases to perform its functions efficiently, and indigestion ensues. These remarks apply to all foods taken at irregular times, but starchy foods (cakes, biscuits) and sweets are especially harmful in this respect. When sugar is taken in excess, the walls of the stomach secrete large quantities {of mucus ; this is poured out or mixed with the food, and the gastric juice is thus prevented from reaching it. In other words, “ catarrh of the stomach ” is produced, a common precursor of indigestion. The most important thing is to vary the food given ; for children, like ourselves, need change of diet. A good dinner from a joint one day may be followed the next by one of macaroni boiled in milk. When the children are young, soup or fish makes a pleasant change ; while puddings should be not only frequent, but more varied in flavour than those usually given to children. We are, of course, now only speaking generally, but all children cannot eat the same things, and the mother who values her children’s health must study, without pampering, their individual tastes. Plenty of milk should be given to young children, for it is their best and most natural food. THE NURSERY GOVERHESS The posltlon of a good Nursery Governess in a household should be that of a lady, and not, as it too often happens, a situation in which the duties of a governess and of a nurse are expected to be performed by one person at a salary far below the wages of a servant. Speaking generally, there is scarcely any class so badly paid as nursery gover~ nesses, but the fault does not lie entirely with the employers. Too often the girls themselves are, by their social position and education, totally unfitted for the training of children, and really not worth the wages of a good servant, whose place they would be too proud to take. A nursery governess should be, as she is sometimes termed, “ a mother’s help," and as such the mistress of the household should endeavour to choose her from her own rank. No one expects the daughters of the THE NURSERY GOVERNESS I899 aristocracy to take situations as nursery governesses, but there are now many well-educated, lady-like girls to be found a little lower in the social scale who have qualified themselves by special training to earn their living in this manner. Treatment of Nursery Governess.-—-To the mistress of a household she should be, as we have said, a mother's help, and treated accordingly. In many cases she has to perform the duties that might fall to the eldest daughter, or the mistress herself ,1 and anything which they themselves would shrink from should not be pressed upon her. She should not have to feel ashamed of her position in the household, or suffer the lack of kindness or companionship, while her pay should be adequate. Kindly encouragement, it need hardly be mentioned, should always be given to the nursery governess who honestly and faithfully fulfils her duties ; while, should she be an orphan with no near relatives to whom to turn for advice, she should be able to find, in the mistress of the household, a friend from whom she can seek help and sympathy. The qualifications most necessary for a nursery governess are a. love for children and a good temper. With these she can soon win the hearts of the little ones under her care, and keep them happy while in. her company It must be bad for both governess and children when these qualifications are lacking, or even one of them ; and it would be far better to seek another post more congenial than one into which she cannot put heart, as well as hands and brain. But, independent of these two qualities, a good nursery governess must also have a good system of training children, a thorough knowledge of all she undertakes to teach, and be a good manager. That she should be clean, neat, and refined in manner and speech goes without saying. Good early teaching and example in such matters as speaking correctly, eating in a proper manner, politeness, and so on, is of the utmost importance, for children are ready oopyists, quick to pick up and use words or ways of those around them, especially those it is most desirable they should avoid ; and they are also quick to notice the injustice of being chidden for a fault that they see passed in their elders without comment. For this reason it is unwise to select for nursery governess a girl who has had the disadvantage of an inferior moral and Social training. A knowledge of needlework is also essential. It is not always stipulated that the nursery governess makes the clothing for the chil- dren, but it is always understood that she repairs it and keeps it in order, and to do this she must work neatly, and, if the children be old enough, give them some instruction in the rudiments of needlework. To be able to renovate and renew little garments, to trim hats or bonnets, and to suggest or design pretty and inexpensive little costumes, should be a pleasure to one who takes an interest in the children for whom she works ; while if she is able to undertake to entirely clothe them, her value to her employer will be considerably greater, and her salary should, in consequence, be higher. 1900 HOUSEHOLD MANAGEMENT Duties of the Nursery Governess.--Where a nurse and nursemaid are kept, these would chiefly consist in teaching, needlework and superi. intendence ; very probably walking out with the little ones, and having those old enough to come to table in charge during meals ; but -where there are no nurses, and the general care of the little ones devolves upon her (generally the case when a nursery governess is engaged), her duties are more numerous and varied. Should there be a baby besides several other children in such a household, it is not expected that the nursery governess will do more for it than to take it occasiona- ally in her charge and do a little needlework for it when necessary, the mother washing, dressing and looking after the infant herself. The governess’s work chiefly lies with the other children. She washes and dresses them, has them under her charge at their meals, takes them out walking, gives them instruction according to their ages, looks after their clothes, and puts them to bed. It should be part of her duty also to amuse and interest the little ones while they are with her, and to be on the watch for, and to correct, all that is wrong or ill-mannered in their ways. Incidental duties, such as a little help given to the mistress of the house, dusting the drawing-room, arranging the flowers, and many other little tasks, should be willingly performed if there be time to spare from that which must be devoted to the children. None of these tasks, however, would be asked by a mistress who looked upon the governess she employed in the right light (unless she had engaged her to do them) except as an assistance to herself; requested and rendered as such, they should be the means of creating mutual sympathy and friendship. UPPER AND UNDER NURSEMAIDS The Nursery should be a bright, cheerful room, sunny and airy, and if at the top of the house, not exposed to the extremes of heat and cold. Children sufier sooner than adults if the hygienic arranges ments are not perfect, and as in some houses it happens that, with perhaps the exception of a short half-hour now and then, they spend all their time at home in the one room, it ought to be kept at an even temperature, and made as pleasant as possible for its inmates. The walls should be covered with sanitary paper of some cheerful pattern, and varnished. The windows should be air-tight and free from draughts. Ventilators should be inserted near the ceiling (the impors tance of fresh air for the life and well-being of children cannot be oven~ estimated). The fireplace must be provided with a substantial and efficient guard. The greatest cleanliness is needed in a nursery, for the children cannot thrive if they are not well kept, and a room so con- stantly used as the day nursery by little folks, needs more cleaning than ordinary sitting-rooms. The floor of the night nursery should not be covered with carpet, and it is better that each child should have its own little bed or crib, with sufficient, but not too much, clothing. UPPER AND UNDER NURSEMAIDS 190! Duties of the Head Harem—The nursery is of great importance in every family; and in families of distinction, where there are several young children, it is an establishment kept apart from the rest of the family, under the charge of an upper nurse, assisted by under nurserys maids proportioned to the work to be done. The responsible duties _ of upper nursemaid commence with the weaning of the child. It must now be separated from the mother or wet-nurse, at least for a time, and the cares of the nurse, which have hitherto been only occasionally put in requisition, are now to be entirely devoted to the infant. She washes, dresses, and feeds it ; walks out with it; supplies and regulates all its wants; and, even at this early age, many good qualities are requisite to perform these duties in a satisfactory manner. Patience and good temper are indispensable; truthfulness, purity of manners, minute cleanliness, and docility and obedience are almost as essential. The nurse ought also to be acquainted with the art of ironing and getting up small fine things, and be handy with her needle. Carrying Infants—T here is a considerable art in carrying an infant with comfort to itself and to the nursemaid. If it is carried always seated upright on her arm and pressed too closely against her chest, the stomach of the child is apt to get compressed, and the back fatigued. For her own comfort, a good nurse will frequently vary this position by changing the child from one arm to the other, and sometimes by laying it across both, raising the head a little. When teaching it to walk, and guiding it by the hand, she should change the hand from time to time, to avoid raising one shoulder higher than the other. This is the only way in which a child should be taught to walk ; leading-strings and other foolish inventions, which force an infant to make eflorts, with its shoulders and head forward, before it knows how to use its limbs, will only render it feeble, and retard its progress. Bad Habits—Most children have some bad habit, of which they must be broken ; but this is never accomplished by harshness without developing worse evils. Kindness, perseverance, and patience in the nurse, are here of the utmost importance. When finger-sucking is one of these habits, the fingers should be rubbed with bitter aloes, or some equally disagreeable substance. Others have dirty habits, which are only to be changed by patience, perseverance, and, above all, by regularity in the nurse. She should never be permitted to inflict punishment on these occasions, or, indeed, on any occasion. But, if punishment is prohibited, it is still more necessary that all kinds of indulgence and flattery be equally forbidden. To yield to all the whims of a child--to pick up its toys when thrown away in mere wan- tonness, etc., is extremely foolish. A child should never be led to think others inferior to it, to beat a dog or even the stone against which it has fallen, as some children are taught to do by silly nurses. Neither should the nurse affect or show alarm at any of the little accidents which must inevitably happen; if a child fall, treat the incident as a 190a HOUSEHOLD MANAGEMENT trifle, otherwise a spirit of cowardice and timidity is encouraged. But she must take care that such accidents are not cf frequent occurrence, or the result of neglect. The nurse should keep the child as clean as possible, training it, in particular,» in cleanly habits, so that it feels uncomfortable when not clean ; and she must watch especially that it does not soil itself in eating. .At the same time, vanity in its personal appearance is not to be encouraged by over-care in this direction, or by too tight lacing or buttoning of dresses, nor a small foot cultivated by the use of tight shoes. N ursemaids Wuld do well to repeat to the parents faithfully and accurately the defects they observe in the dispositions of very young children. If properly checked in time, evil pro- pensities may be eradicated; but this should not extend to any thing but serious defects; otherwise, the intuitive perceptions which all children possess will construe the act into *‘ spying M and “ inform-L ing," which should never be resorted to in the case of children, nor, indeed, in any case. Such are the cares which devolve upon the nurse, and it is her duty to fulfil them personally. In large establishments she will have assistance proportioned to the number of children of which she has the care. The and” nurslmar'd lights the fires, sweeps, scours, and dusts the rooms, and makes the beds, empties slope and carries up water, brings up and removes the nursery meals, washes and dresses all the children, except the infant, and assists in mending. Where there is a nursery girl to assist, she does the rougher part of the cleaning; and all take their meals in the nursery together, after the children of the family have finished. In higher families the upper nurse is usually permitted to sup or dine occasionally at the housekeeper's table by way of relaxation, when the children are all well, and her subordinates trustworthy. The Single N ursemald.—rIn smaller families, where only one nurse- maid is kept, she is assisted by the housemaid or general servant, who will do the tougher part of the work and carry up the nursery meals. In such circumstances she will be more immediately under the eye of her mistress, who will probably relieve her from some of the cares of the infant. Baths for children should be given according to age and constitution. Some require warm baths and suffer from the effect of cold water, while with other children the cold agrees perfectly. A tepid bath is the one most generally suitable. Young children should have their bath in the morning, and if they are under two years may take it after their first meal. A child should never be given a hot bath in a. very cold room, and thorough drying after bathing is of great impOrtance. Children’s Complaintsw—Mere the nurse has the entire charge of the nursery, and the mother is too much occupied to do more than pay a daily visit, it is desirable that the nurse should be an observant woman, possessing some acquaintance with the diseases incident to THE MONTHLY NURSE 1903 childhood, and with the simple remedies that may be useful before a medical attendant can be procured, or when such attendance is com- sidered unnecessary. All these little ailments are preceded by symptoms so minute as to be only perceptible to close observation ; Such as twitoh— ing of the brows, restless sleep, and grinding of the gums: in some inflammatory diseases the child even abstains from crying from fear of the increased pain produced by the movement. Dentition, or cutting of the teeth, is attended with many of these symptoms. Measles, thrush, scarlatina, croup, whooping-cough, and other childish com- plaints, all of which are preceded by well-knbwn symptoms, may be alleviated and rendered less virulent by simple remedies instantaneously applied. Cleanllness, fresh air, clean utensils, and frequent washing of the person, both of nurse and children, are even more necessary in the nun- sery than in either drawing-room or sick-room, inasmuch as the delicate organs of childhood are more susceptible of injury from smells and Vapours than adults. It may not be out of place if we conclude this brief notice of the duties of a nursemaid by an extract from Florence Nightingale’s admirable Notes on Nursing. Referring to children, she says-- “ They are much more susceptible than grown people to all noxious influences. They are affected by the same things, but much more quickly and seriouSly ; by want of fresh air, of proper warmth; want of cleanliness in house, clothes, bedding, or body ; by improper food, Want of punctuality, by dulness, by want of light, by too much or too little covering in bed or when up." And all this in health; and then she quotes a passage from a lecture on sudden deaths in infancy, to show the importance of careful nursing of children: “ In the great majority of instances, when death suddenly befalls the infant or young child it is an accident ; it is not a necessary, inevitable result of any disease. That which is known to injure children most seriously is foul air ; keeping the rooms where they sleep closely shut up is destruc- tion to them; and, if the child’s breathing be disordered by disease, a few hours only bf such foul air may endanger its life, even where no inocnvenience is felt by groWn-up persons in the room,” “ Don’t treat your children like sick," she sums up; “ don’t dose them with tea. Let them eat meat and drink milk." “ Give them fresh.“ light, sunny, and open rooms, cool bedrooms, plenty of out-door exercise, facing even the cold, and wind, and weather, in suficiently warm clothes, and with sufficient exercise ; plenty of amusements and play ; more liberty, and less schooling and cramming and training; more attention to food, and less to physio." THE MONTHLY NURSE The doctor will, in most cases, be best able to recommend a suitable and trustworthy nurse. It is of the utmost importance to engage 1904 HOUSEHOLD MANAGEMENT the monthly nurse in good time, as, if she be competent and clever, her services will be sought months beforehand, a good nurse having seldom much of her time disengaged. There are some qualifications which it is evident the nurse should possess : she should be scrupulously clean and tidy in her person ; honest, sober and noiseless in her move, ments ; shOuld possess a natural love for children, and have a. strong nerve in case of emergencies. Receiving, as she often will, instructions from the doctor, she should bear these in mind, and carefully carry them out. In those instances where she does not feel herself sufliciently informed, she should ask advice from the medical man, and not take upon herself to administer medicines, etc., without his knowledge. The advantages of employing a nurse who has gone thrOugh a systematic course of instruction at one of the recognized lying-in hospitals are obvious. A monthly nurse should be between 30 and 50 years of age, sufli- biently old to have had a little experience, and yet not too old or infirm to be able to perform various duties requiring strength and bodily vigour. She should be able to wake the moment she is called—eat any hour of the night—that the mother or child may have their wants immediately attended to. Good temper, united to a kind and gentle disposition, is indispensable; and, although the nurse will frequently have much to endure from the whims and caprices of the invalid, she should make allowances for these, and command her temper, at the same time exerting her authority when it is necessary. The duties of the monthly nurse in the way of cleaning and dusting the sick-room depend entirely on the establishment that is kept, Where there are plenty of servants, the nurse, of course, has nothing to do but attend on her patient, and ring the bell for anything she may require. Where the number of domestics is limited, she should not mind keeping her room. in order; that is to say, sweeping and dusting it every morning. :(But if fires are necessary, the housemaid should . always clean the grate, and do all that is wanted in that way, as this dirty work would soil the nurse’s dress and unfit her to approach the bed, or take the infant without soiling its clothes.) In small establish- ments, too, the nurse should herself fetch things she may require, and not ring for everything she wants. She must not leave her charge, of course, unless she sees everything is comfortable ; and then only for a few minutes. When downstairs, and in company with the other servants, the nurse should not repeat what she may .have heard in the sick-room, as much mischief may be done by a gossiping nurse. As in most houses the monthly nurse is usually sent for a. few days before her services may be required, she should see that all is in readiness, so that there shall be no bustle and hurry at the time the confinement takes place. She should keep two pairs of sheets, thoroughly aired, as well as night-dresses, flannels, etc., etc. All the things which will be required to dress the baby the first time should be laid in the basket THE WET NURSE 1905 in readiness, in the order in which they are to put on ; as well as scissors, thread, a few pieces of soft linen rag, and two or three flannel squares. If a betceaunette is to be used immediately, the nurse should ascertain that the mattresses, pillow, etc., are all well aired ; and if not already completed before she arrives, she should assist in covering and trimming it, ready for the little occupant. A monthly nurse should be handy at her needle, as, if she is in the house some time before the baby is born, she will require some work of this sort to occupy her time. Cleanliness and Neatness.--A nurse should endeavour to keep the sick-room as cheerful as possible, and always see that it is clean and tidyJ All utensils must be taken away and emptied as soon as used. Soiled baby’s napkins must be rolled up and taken away, and put into a pan, when they should be washed out every morning and hung out to dry; they are then in a fit state to be sent to the laundress; on no account must they be left dirty, but dealt with every morning in this way. The bedroom should be kept of a regular temperature, well ventilated, free from draughts, and free also from unpleasant smells-— every cause of offence being removed at once. The infant during the month must not be exposed to strong light, or much air; and in carrying it about the passages, stairs, etc., the nurse should always have its head flannel on, to protect the eyes and ears from the currents of air. A good nurse should understand the symptoms of ailments incident to this period, as, in all cases, prevention is better than cure. As young mothers with their first baby are very often much troubled at first with their breasts, the nurse should understand how to deal with retracted nipples, and the prevention of cracked nipples by carefully washing them and drying with a soft linen rag after the infant has fed, and then anointing them with a little glycerine of borax. The importance of preventing sore or cracked nipples by cleanliness in this respect is emphasized by the fact that abscess of the breast is almost always due to septic organisms entering the breast by way of these cracks, or less commonly along the milk ducts. THE WET NURSE Duty of the Mother.--Unless prevented by illness or inability, a mother should nurse her child herself“ A Woman with health, strength, and time to devote to her child, should not shrink from performing this most natural of maternal functions, no matter to what rank she belongs, for by not doing so she certainly risks the child’s health, and perhaps her own. If, however, she is unable to nurse her child, it is usual to bring it up on some preparation of cow's milk, which has been so altered as to correspond in its composition to human milk, many children thriving as well on this as on their natural food. It is seldom that doctors think it necessary in these days to advise the employment, 1906 HOUSEHOLD MANAGEMENT of a wet nurse ; but as in some cases it is absolutely necessary, some hints on the choice and diet of the “ foster-mother ” may be useful. The Wet Nurse. --Her age, if possible, should not be less than twenty nor exceed thirty years. Pteierence is to be given to the woman who has already had one or two children of her own, for the reason that the milk is richer and more nourishing in those who have already borne children, and she is likely to be more experienced. It is neces~ sary that the ages of the children should nearly correspond; where there is any great disproportion, as when the age of One child is a few weeks, while that of the other is six or seven months, the woman should be rejected. Her health should be sound in every respect, and her body free from all eruptive disease or local blemish. The best evidence of a sound state oi health will be found in the woman’s clear, open countenance, the ruddy hue of the skin, the full, round and elastic state of the breasts, and especially in the erectile, firm condition of the nipple, which, in all unhealthy states of the body, is flabby and relaxed g in which case, the milk is sure to be imperfect in its organization, and, consequently, deficient in its nutrient qualities. Appetite is another indication of health in the suckling nurse or fosteromother, for it is impossible that a woman can feed her child properly unless she has a good appetite herself ; and though inordinate craving for food is neither desirable not necessary, a healthy rest at the proper hours is very essential. It is very important also that something should be known of the moral fibre of the wet nurse, as unless she is a woman of principle the child may suffer by her selfish indulgence in some favourite but forbidden article of diet, such as pickles, etc., or by her secret use of narcotics to secure a quiet night. The ultimate choice of the wet nurse should of course, in all cases, be left to the doctor. Disregard in this respect may bring about the direst consequences. He alone is capable of deciding whether a woman may or may not nurse another woman's child. He will not do it until he has examined both foster-mother and her child, for if the latter is not thriving and healthy on its own mother’s milk, it is extremely improbable that a stranger’s child will benefit by it. The conscientiousnsss and good faith that would prevent a nurse so acting are, unfortunately, very rare ; and many nurses, rather than forego the enjoyment Of a favourite dish, though morally certain of the effect it will have On the child, will, on the first opportunity, feed with avidity on fried meats, cabbage, cucumbers, pickles, or other crude and injurious aliments, in defiance of all orders given or confidence reposed in their word, good sense, and humanity. Then when the infant is racked with pain, a night of disquiet alarms the mother, and the doctor is sent for, the nurse covers her dereliction bya falsehood, the consequence of her gluttony is treated as a disease, and the poor infant is dosed for some days with medicines that can do it but little if any good, and, in all probability, materially retard its physical THE WET NURSE 1907 development. The selfish nurse, in her ignorance, believes, too, that as long as she experiences no admonitory symptoms herself, the child Cannot suffer ; and is satisfied that, whatever the cause of its screams and plunges, neither she, nor what she had eaten, had anything to do with it ; with which flattering assurance at her heart, she watches her opportunity, and has another luxurious feast of! the proscribed dainties, till the increasing disturbance in the child's health, or treachery from the kitchen, opens the eyes of mother and doctor to the nurse’s un- principled conduct. In all such cases the infant should be spared the infliction of medicine, and, as a wholesome corrective to herself, and relief to her charge, a good sound dose administered to the nurse. The Diet of the Wet Hump—The first point of importance is to fix early and definite hours for every meal; and the mother should see that no cause is ever allowed to interfere with their punctuality'. The food itself should be light, easy of digestion, and simple. Boiled or roast meat, with bread and potatoes, and occasionally some sago, rice, or tapioca pudding, should constitute the dinner, the only meal that requires special comment ; broths, green vegetables, and all acid or salt foods must be avoided. Fresh fish, once or twice a week, may be taken? but it is hardly suficiently nutritious to be often used as a meal. If the dinner is taken early-—at one o'clock—there will be no occasion for luncheon, which too often, to the injury of the child, is made an excuse for a first dinner. A glass of milk and a biscuit at eleven o’clock will be abundantly sufficient between breakfast at eight and a good dinner at one o'clock. Supper may be taken about eight o’clock, and should consist of some light farinaceous pudding, porridge and milk, etc. Animal food once in twenty-four hours is quite Suffi- cient. All spirits, unless in extreme cases, should be avoided} and wine is still more seldom needed. With a due quantity of plain, digestible food, with early hours and regularity, the nurse will not only be strong and healthy herself, but fully capable of rearing a child in health and strength. The large quantities of stout or porter which were formerly ordered are not essential ;one pint during the day is an ample allowance, or milk may be Substituted altogether. Two points are of importance in maintaining the nurse in good health: (I) The diet should not be too rich at the commencement of her duties. A change from a poor, insufficient diet, to which she may have been accustomed, to a. rich, full one, is likely to cause indigestion; (2) Exer- cise daily in the open air is absolutely essential to her well-being. There are two cautions which all mothers who are obliged to employ wet nurses should remember. The first is, never to allow a wet nurse to give medicine to the infant on her own authority ; many have such an infatuated idea of the healing excellencé of castor-oil, that they would administer a. dose of this unpleasant grease twice a week, and think they had done a useful service to the child. The next point is, to be careful that to insure a night's sleep for herself, she does not dose the r908 HOUSEHOLD MANAGEMENT infant with syrup of poppies, or some narcotic potion, to insure trans quillity to the child and give the opportunity of sleep to herself. The fact that it used to be the common practice of wet nurses to keep secret bottles of these dangerous syrups and to use them to a terrible extent, is notorious ; and too great care cannot be taken by any em- ployer of a wet nurse to-day to guard her child against the possibility of such ignorant or unprincipled treatment, remembering in all cases to consult a medical man for her infant, in preference to following the counsel of her nurse. THE BEARING AND MANAGEMENT OF INFANTS AND CHILDREN The knowledge of the management of infants, like the mother’s love for her offspring, seems to be born with the child, and to be a direct intelligence of Nature. It may thus, at first sight, appear as inconsistent and presumptuous to tell a woman how to rear her infant as to instruct her in the manner of loving it. Yet, though Nature is unquestionably the best nurse, Art makes so admirable a foster-mother, that no sensible woman, in her novitiate of parent, would refuse the admonitions of art, or the teachings of experience, to consummate her duties of nurse. It is true that, in a civilized state of society, few young wives reach the epoch that makes them mothers without some insight, traditional or practical, into the management of infants ; consequently, the cases wherein a woman is left to her own unaided intelligence, or what, in such a case, may be called instinct, and obliged to trust to the prompts ings of Nature alone for the well-being of her child, are very rare indeed. Again, every woman is not gifted with the same physical ability for the harassing duties of a mother; and though Nature, as a general rule, has endowed all female creation with the attributes necessary to that most beautiful, and, at the same time, holiest function—the healthy rearing of their offspring, the cases are sufficiently numerous to establish the exception, where the mother is either physically or socially incapacitated from undertaking these duties herself, and where, conse- quently, she is compelled to trust to adventitious aid for those natural benefits which are at once the mother’s pride and delight to render to her child. The Lungs.—Respiratlon.—-The first effect of air on the infant is a slight tremor about the lips and angles of the mouth, increasing to twitchings, and finally to a convulsion of the lips and cheeks, the conse- quence of sudden cold to the nerves of the face. This spasmodic action produces a gasp, causing the air to rush through the mouth and nostrils and enter the windpipe and upper portion of the flat and contracted lungs, which immediately expand. This is succeeded by a few faint sobs or pants, by which larger volumes of air are drawn into the chest, till, after a few seconds, and when a greater bulk of the lungs has become THE MANAGEMENT OF CHILDREN 1909 inflated, the breast-bone and ribs rise, the chest expands, and, with a Sudden start, the infant gives utterance to a succession of loud, sharp cries, which have the effect of completely filling the lungs with air. At the same instant that the air rushes into the lungs, the valve, br door between the two sides of the heart--and through which the blood has previously passed—45 closed, and the blood taking a new course, bounds into the lungs now expanded with air, where it becomes oxygenated and made fit to nourish the different organs of the body. What the key is to the mechanical watch, air is to the physical man. Once admit air into the mouth and nostrils and the lungs expand, the blood rushes to the remotest part of the body ; the mouth secretes saliva, to soften and macerate the food; the liver forms its bile, to separate the nutriment from the digested aliment ; the kidneys perform their ofiice : the eye elaborates its tears, to facilitate motion and impart that glistening to the orb on which depends so much of its beauty; and a dewy moisture exudes from the skin, protecting the body from the extremes of heat and cold, and sharpening the perception of touch and feeling. At the same instant, and. in every part, the arteries are everywhere laying down layers of muscle, bones, teeth, and, in fact, like the coral zoophyte, building up a continent of life and matter; while the veins, equally busy, are carrying away the debris and refuse collected from where the zoophyte arteries are building; this refuse, in its turn, being conveyed to the kidneys, is then excreted and leaves the body as mine. All these—and they are but a few of the vital actions constantly taking place—are the instant result of one gasp of life-giving air. N 0 subject can be fraught with greater interest than watching the changes which are wrought upon. the living baby the moment the external air acts upon it. The Stomach.——Digestlon.-Next to respiration, digestion is the chief function in the economy of life, as, without the digestion and ab- sorption of food, there would be nothing to supply the immense and constantly recurring waste of the system, caused by the activity of the vital processes, especially during infancy and growth. In infancy (the period of which our present subject treats), the series of parts engaged in the process of digestion may be reduced simply to the stomach and intestines, and the liver, or rather its secre- tion, the bile. The stomach is a thick muscular bag, connected above with the gullet, and, at its lower extremity, with the commencement oi the small intestines. The duty or function of the stomach is to secrete a sharp, acid liquid, called the gastric juice, which, with a due mixture of saliva, softens, dissolves, and gradually digests the food or contents of the stomach, reducing the whole to a soft pulpy mass, the chymer This passes into the first part of the small intestines, where it comes in Contact with the bile from the gall—bladder and the pancreatic juice 1910 HOUSEHOLD MANAGEMENT from the pancreas, being converted into a white, creamy fluid called ckyle, which is taken up by proper vessels called lacteals, and conveyed to the blood to enrich it and fit it for supplying the various organs of the body with nutriment. Now, as Nature has ordained that infantile life shall be supported on liquid aliment, and as without digestion the body would perish, some provision was necessary to meet this difficulty, and that provision was found in the nature of the liquid itself, or, in other words, the milk. The process of making cheese, or fresh curds and whey, is familiar to most persons ; but, as it is necessary to the elucidation of our subject, we will briefly repeat it. The internal membrane, or the lining coat of a wife stomach, having been removed from the organ, is hung up, like a bladder, to dry ,' when required, a piece is cut off, put in a jug, a little warm water poured upon it, and after a few hours it is fit for use; the liquid so made being called rennet. A little of this rennet, poured into a basin of warm milk, at once coagulates the greater part, and separates a quantity of thin liquor called whey. This is precisely the action which takes place in the infant’s stomach, inlmediately converting the milk into a soft cheese. It is gastric juice, adhering to the calf’s stomach, and drawn out by the water, forming rennet, that makes the curds in the basin. The cheesy substance, being a solid, at once undergoes the process of digestion, is converted into ckyle, and goes to form new blood and so to build up the various tissues of the body. This is the simple process of a baby’s digestion ; milk converted into cheese, cheese into chyls, chyle into blood, and blood into flesh and bone. The Infant—We have already described the phenomena produced on the new-born child by the contact of air, which, after a succession of muscular twitchings, becomes endowed with voice, and heralds‘its advent by a loud but brief succession of cries. But though this is the general rule, it sometimes happens (from causes it is unnecessary here to explain) that the infant does not cry, or give utterance to any audible sound, or if it does, they are exceedingly faint, and indicate that life, as yet, to the new visitor, is neither a boon nor a blessing : the infant being in fact in a state of suspended or imperfect vitality: As soon as this state of things is discovered, the child should be turned on its right side, and the spine rubbed with the fingers of the right hand, sharply and quickly till heat is evoked, and till the loud and sharp cries of the child have thoroughly expanded the lungs and satis- factorily established its life. Another method that is frequently adopted to bring children, born in this condition of suspended or feeble animation, round, is to- take a basin of very hot water (but not hot enough to scald), and another of quite cold water, and, placing them upon the floor, to immerse the child for a moment first: in the one and then in the other. If this has THE MANAGEMENT OF CHILDREN 191; the desired effect, and the-child begins to cry lustily, it should be at once taken out and dried, but if not, it may be slapped rather smartly a few times on the chest, back and buttocks. Should these efforts prove ineffectual, recourse must be had to artificial respiration. This may be performed as follows a the hands of the infant are seized by the attendant and raised from the side until they are lifted above its head as far as they will go, by doing which the act of inspiration or drawing of air into the chest is imitated, after which the hands and arms are to be depressed until they are brought to the side again, by which the air will be driven from the chest, and the act of expiration be thus imitated. Washing and Dressing.-*-—Pr0vided there is nothing to hinder it, so soon as the child has been removed, in a flannel receiver, the process of washing and dressing may be at once begun. The various articles of clothing which are to be put on the child should have been hung upon a chair at the commencement of labour, in proximity to the fire. The child is generally washed upon the nurse’s knee, the basin with soap and water being placed upon the floor, but it is better, if it can be done, to use an oval wooden bath, having a place scooped out at one end to allow of the child’s head being supported during the process. The bath should be sufficiently filled with warm water to cover the body, by which means it will not be exposed to the influence of the atmosphere till ready to be dried. The soap that is employed should be of the most non-irritating kind, and great care must be taken that none is allowed to enter the infant’s eyes. Many of the inflammatory affections of the eyes occurring in infants may be traced to carelessness in this respect. If there is much cheesy-looking substance on the body it may be removed with a little sweet oil, and then well soaped with a Soft flannel. When the process of washing is over, the infant should be laid upon the nurse's knee, on a pillow covered with warm cloths, and dried by means of warm soft towels. The buttocks, between the legs, armpits, etc., should be powdered carefully after each washing with refined fuller’s-earth. The baby’s eyes should be most carefully washed out with a little boracic acid lotion, or corrosive sublimate solution (1 part to 4,600 of water). Neglect Of this precaution often results in inflam- mation, ulceration and subsequent blindness. A piece of soft old linen should then be taken and a hole cut in the centre. ThrOugh this the umbilical cord should be drawn, and the lower part of the linen folded up against the other, so as to be brought in contact with the child’s abdomen. The cord will thus lie between the two folds of linen, and is to be maintained in position by means of the flannel binder, which should now be applied. The binder is on no account to be tee tight. Next to the flannel binder is placed a shirt, which preferably should be made of wool, as it will afford greater protection against cold. Above 1912 HOUSEHOLD MANAGEMENT this the petticoat is placed, and then the infant’s frock or slip. A shawl or piece of flannel should also be provided to throw over the shoulders. The head is better left without any covering A linen diaper is next applied, and the process of dressing is complete. Nursing—It should be regarded as a part of every mother’s duty to bring up her child at the breast, unless, of course, there are obstacles in the way which prevent her doing so. The only consideration that ought to Weigh with a mother should be the welfare of her child ; if it is her intention of nursing, the allurements of pleasure should not be allowed 'to interfere with the discharge of her duty. If the breasts are large and the nipples depressed they must be drawn out by suction. The breast, before the infant is applied, should be sponged with tepid water and dried, and this should be again done when the child has finished suckling. The child's mouth should also be wiped out with a clean linen rag moistened with water or boracic lotion. Those who ought not to suckle are women who are consumptive, women who are very nervous and excitable, and those whose nipples are so depressed that they are obliged to give up all attempts at nursing, The diet of the nursing mother should be wholesome and nourishing, while at the same time easy of digestion. Stimulants are quite unnecessary, and will, in the majority of cases, do more harm than good. Cheerful occupation and exercise in the open air have a beneficial effect upon the milk. Personal cleanliness should be attended to, and the clothing should be warm and permit of the most perfect freedom of movement. The Mllk.--It has been already pointed out that if nothing in the mother’s condition prevents her suckling her infant, it is her duty to do so ; but certain conditions must be complied with in order that it may be beneficial to the child and not hurtful to the mother. During the first few days, until the milk comes to the breasts, the infant should not be applied more frequently than once in every six hours, but may have a little cow’s milk, well diluted with boiling water and sweetened with leaf sugar, given occasionally instead, at a. tempera- ture of 96° F. When the milk has come to the breasts all artificial nourishment must cease, and the child be put to the breast regularly. The frequency with which this should be done during the first month is once every two hours during the day, and once every three or four hours during the The best time to give the child the breast is when it awakes out of sleep ; when its hunger is appeased it will generally fall asleep again without further trouble. After the first month the breast should not be given more frequently than once every two and a half or three hours during the day, and during the night once every three or four hours. As the child grows older, the time which is allowed to intervene between each meal should be increased. THE MANAGEMENT OF CHILDREN r913 Till the appearance of the first or milk teeth, the child should be fed exclusively on the breast milk ; after that, which is Nature’s indication that the stomach has become fit to digest other substances, the child may be given rusks, Mellin’s food, Robb's biscuits, or Robinson’s groats. About the ninth or tenth month the mother should begin to wean her child. The artificial feeding begun on the appearance of the teeth should now be increased in frequency, while the breast should be at the same time gradually withdrawn“ It is difficult to determine the quantity of food to be given at any one time, but it may be laid down, as a rule, that not more than about three ounces of fluid shall be given at any one time. When larger quantities are given the stomach is apt to become overloaded and the digestive powers impaired. Should the breast become swollen after weaning, gentle saline medi- cines should be administered, such as Friedrichshall water, a seidlitz powder, or a little Epsom salts, and the breasts be bathed with a lotion of eau-de-C010gne and water. If it is found advisable that the mother should not suckle her infant, and the breasts become full and painful, relief may be obtained by drawing ofi the milk with a breast-pump, and checking the secretion by applying belladonna plasters to the breasts. The mother should also very much limit the amount of fluid nourishment she is taking. With these precautions the breasts will soon run dry. The Wet Nurse.--For reasons that have been already stated, it may be found necessary to obtain the services of a wet nurse, the choice, qualifications and duties of whom have been fully dealt with in the previous section. Rearing by Hand.--When from one or other of the causes already mentioned the mother is unable to nurse her child, and when. as fre- quently happens, especially among the working classes and the poor, the services of a wet nurse cannot be had, nothing remains but to bring the child up artificially, or “ by hand,” as it is called. This is the most difficult kind of bringing up to accomplish satis- factorily, and many more hand-fed children die than those brought up at the breast. There are three kinds of milk, any one of which may serve as a sub- stitute for the breast milk. These are, the milk of the ass, the goat and the cow, in the order given. Cow’s milk is the substitute generally adopted, but in order to make it more closely resemble human breast milk, it must be diluted with water, sweetened with sugar, and cream added. The milk should be boiled and given at a temperature of 96° R, which is that of the human breast milk. The quantity given at a time will have to be increased with the growth of the child, but after the first few days are over it may be laid down, as a rule, that three or 1914 HOUSEHOLD MANAGEMENT four ounces are suficient at each meal. Of course, when the teeth begin to appear, other articles of food require to be given as well. A regular method of feeding should be practised from the first, and a sufficient interval must be allowed to elapse between one meal and another, in order that the act of digestion may be completed. For the first month the child may be fed every two and a half or three hours during the day, and every four hours during the night, as in the case of a breast-fed child. From this time onwards the child should be fed at regular intervals of three hours, from five in the morning till eleven at night. It should not be fed between 1 t pm. and 5 a.m. For the first month 1 part of boiled milk to 2 parts of boiled water should be given, gradually increasing the proportion of milk till at the beginning of the ninth month the infant is taking equal parts of boiled milk and water. A teaspoonful of cream should be added to each feed, and one lump of sugar. In feeding infants at birth and during the first few weeks of their existence, it is necessary to know the size of the infant’s stomach in order that the amount given at each meal is not greater than the infant At birth the stomach holds about three tablespoonfuls, can digest. At eight and its capacity gradually increases as the child grows. months the capacity is five times as great. There are two methods that may be employed in this artificial system of feeding—the one is to give the child its meals from a spoon, the other is to allow it to suck from a bottle. Of these the latter is pre- ferable. It is most essential to the success of this method of feeding that the bottle or bottles be kept scrupulously clean, as dirty bottles frequently give rise to " thrush." The best form of bottle to use is the boat- shaped one, with a rubber nipple fixed to the end or neck. N 0 bottles with rubber tubes should be used, since milk sticks to the inside of the tube, and cannot be removed. This milk when decomposed will set up diarrhoea. The bottle and teat must be scalded after each meal in hot water and soda, the teat turned inside out, and both rinsed in cold 'water. They then should be allowed to stand in cold water in which a little boracic acid has been dissolved. No more fOod should be made than will serve for one time. When the teeth begin to appear, which is usually about the sixth or seventh month, the diet requires alteration, but milk must still con' stitute the Chief item of food. In addition, the child may have Mellin‘s food, some of Allen and Hanbury’s prepared foods, Robb’s biscuits, Robinson’s groats, etc. ‘When the larger double teeth make their appearance, it is regarded as a sign that a further change in the diet is now become necessary. Milk should continue to form a large part of the child’s food, but, in addition, some beef-tea, chicken-tea or mutton broth may be given DISEASES or CHILDHOOD 1915 once a day in the forenoon. As a change, a little meat gravy with a mealy potato mashed up in it may be given. An egg lightly boiled, or one that has been placed for two minutes in boiling water, forms a very useful article of diet for young children, and one that is very nourishing. A little piece of some ripe fruit will not prove hurtful to most children, and so may be given sparingly, care being taken to remove all stones. Nuts and other husk fruits, which are difficult of digestion, should be avoided, , Children should not be allowed to eat between m DISEASES OF INFANCY AND CHILDHOOD Chicken-Pox.—This is a contagious but harmless disease of childhood attended by slight constitutional disturbance, as a rule, and after running its course for a few days ends in complete recovery, Often several children of the same family have it, one after the other. It effects both sexes alike and all classes indiscriminately. After a period of incubation of about a fortnight, a number of little red points suddenly appear on the skin, and in the course of 24 hours each has besome a small blister, or vesicle, raised above the surface and surrounded by a pink areola or zone. The next day more red spots appear, which also form blisters, and so on for about 3 or 4 days fresh crops appear, the previous ones attaining a maturer stage. The eruption is most abun- dant on the back and front of the body. In about a week the vesicles begin to wither and dry up, and in a week or 10 days longer the scabs fall off, leaving as a rule no scar. Treatment—The child should be put to bed when the spots appear and prevented from scratching the pox by the use of fingerless gloves. Diet should be plain and simple, chiefly of milk and farinaceous foods. Medicine is not necessary. It should not be allowed to mix with other children till the scabs have fallen off ; occasionally the little patient is restless and feverish, but in most cases it will play as cheerfully as usual and appear to have nothing the matter with it. It is well to have medical advice in cases of suspected chicken-pox, as the resemblance between this disease and small-pox is so great. Also in many places chicken-pox is one of the diseases cases of which have to be notified to the local sanitary authorities. Chllblalns are most irritating to children. Common factors in their causation are wet boots and imperfectly fitting boots, which compress the feet and retard the circulation. Special attention should be paid to these points in the prevention of chilblains. Wet. boots should be changed immediately on returning from a walk. The following is an excellent remedy for unbroken chilblains ; hydrochloric acid, diluted, 1» of an ounce, hydrocyanic acid, diluted, 30 drops; camphor water, 6 ounces. This chilblain lotion cures mild cases by one application. It is a deadly poison, and should be kept under lock and key. A 1916 HOUSEHOLD MANAGEMENT responsible person should apply it to the feet of children. not be applied to broken chilblains. Convulslons.——Some children are much more liable to suffer from convulsions than others, owing to their nervous system being more impressionable. Causes—Difficulty in teething is a very frequent cause, the irritation of the gums afiecting the brain; and when the cause of irritation is removed the convulsions disappear. Indigestible articles of food are another very frequent cause; fright may occasion convulsions, and anything profoundly afiecting the mother, such as anger, terror, grief, may so act upon her when nursing as to give rise to convulsions in the infact from indigestion. Symptoms.—Sometirnes the eonvulsions are partial; thus an arm may twitch or certain portions of the face. The writer recollects being called to a Child suffering from partial convulsions, whose mother, recognizing, from the inflamed condition of the gums, that the teething was at fault, took cut her penknife and scratched the surface, which was really just what was required. Again, the convulsion may be general, when the muscles of the face, eyes, eyelids and limbs are in a violent state of rapid contraction alternating with relaxation. Froth may appear at the mouth, which, if the tongue has been bitten, will be tinged with blood. The head is generally thrown back, and the thumbs pressed in upon the palms of the hands. Treatment—If the teeth are plainly at fault, the gums must be scarified with a piece of lump sugar or lanced with a gum lancet, and 3 grains of bromide of potassium may be given in a little water. If due to some indigestible article of diet, it must be got rid of as soon as possible. A safe emetic is a teaspoonful of ipecacuanha wine in tepid water; drinks of tepid water being afterwards given. This, of course, is only to be given if it is thought that some indigestible article of food has given rise to the convulsions, and if too long a time has not elapsed since it was swallowed. If some hours have elapsed, it will be better to give a teaspoonful of caster-oil. The following mixture will be found useful, and may be given to children from r to 3 years old: bromide of potassium, 2 drachms; iodide of potassium, half a drachm ; syrup of orange peel, 1 ounce ; water to make 4 ounces. A teaspoonful every 3 hours, till all tendency to twitching of the muscles has passed away. Another very useful item of treatment is a warm bath or a pack. A sheet should be wrung out of hot water and wrapped round the child from the neck downwards, and Over this one or two blankets. The child should remain in this for 1; hour, after which time it may be taken out and dried with warm towels. Or the child may be immersed in a warm bath up to the neck, or put in a hip~bath with as much water as can be got into it, so as to cover as much of the body as possible. Atablespoonful of mustard added to the water will, by acting as a counter irritant, increase the efficacy of the bath. It should This musf .DISEASES 0F CHILDHOOD 1917 remain in this for about 15 minutes, during which cold cloths may be applied to the head, and then be put to bed. Croup.—-Croup means obstruction to inspiration associated with noisy breathing. It is a very common symptom of diphtheria when it has invaded the larynx: in fact, this disease was formerly known as membranous croup. Medical assistance should be summoned without delay. Group is, however, very frequently the result of simple congestion of the larynx, or of merely spasmodic contraction ; in which cases it is of far less serious import than when diphtheria is the cause. Symptoms—Group is attended by very noisy inspiration, on account bf the narrowed condition of the glottis preventing the free entrance of air into the lungs. The child feels as if it were about to be choked, and makes violent efforts with the muscles of the chest to increase the supply of air within. Treatment—Group is ac0ndition in which no delay should take place in treatment, as imminent danger may ensue from Sufiocation. Give the child a hot bath at once, then put it to bed between hot blankets. Wring sponges out of hot water, and apply them constantly to the throat. A bronchitis or other kettle should be kept boiling in the room, as the steam from this often has avery beneficial effect on the dyspnoea, 0r breathing trouble. Vomiting should be induced by doses of ipeq- cacuanha wine as prescribed in “ What to Do in Case of Accident." After an attack care should be taken not to expose the child to draughts ; flannel should be worn next to the skin, and the feet kept warm and dry. Diarrhma.--The causes of diarrhoea in children being very varied, it is necessary, as far as possible, to determine what it is in each case; thus, for instance, teething is a very frequent cause when it is difficult and accompanied by a good deal of irritation. When the tooth is cut, the irritation ceases, and the diarrhoea passes away. Again, cold may give rise to diarrhoea, from the impression made upon the nerves of the skin. This is frequently seen in children who toss the bed- clothes off during sleep. Fright may also give rise to diarrhoea, and of course, the eating of indz'gesti'ble articles of food will do the same. .A frequent cause of diarrhoea in infants is an overloaded condition of the stomach, or the giving of unsuitable articles of diet. Treatment.--Diarrhoea in children ought never to be neglected, as, if allowed to run on from day to day, it weakens the child, and may pass into inflammation of the bowels, a much more serious disorder. If the diet appear to be at fault, it must be corrected. Suppose, for instance, that the child, previous to the cutting of the teeth, has been given solid food ; the probability is that this has disagreed and set up irritation in the bowels, causing the diarrhoea. In such a case nothing but milk should be given for food, to which a little lime-water may be added with advantage, and a dose of castor-oil administered. If the diarrhoea has continued for any length of time it is necessary 1918 HOUSEHOLD MANAGEMENT to check it at once. For this purpose a little chalk mixture may be given—half to r teaspoonful every 4 hours to a child two or three years bld. This may be combined with a little opium, as follows: laudanum, 4 dr0ps; tincture of catechu, a drachms 5 chalk mixture to make 2 ounces; 1 teaspoonful to be given every 4. hours. Diphtheria.-This disease is characterized by sore throat and fever, which begins insidiously, and by enlargement and tenderness of the glands under the angle of the jaw. Examination of the throat will show the uvula red and. swollen, and the tonsils much inflamed, with greyish patches of membrane on them. There may be croupous breathing, from the larynx being involved in the disease. Medical assistance must be called in immediately, as the recovery or death pf the patient may be determined by the quickness with which treatment is applied. Treatment consists in the injection of an antitoxin serum, painting of the throat with an antiseptic—lactic acid t part to 7 of water is a good application-*and suitable stimulating medicines. In view of the infectiousness of the disease, the patient must be iso~ lated, a carbolized sheet being hung over the room door ; acarbolic spray should be frequently used about the room, and the attendants must be careful not to inhale the patient’s breath. As a precautionary measure, they may use an antiseptic gargle or mouthwash themselves, remembering that being careful does not argue being cowardly. A steam kettle is useful, in keeping the atmosphere of the room moist and warm. MeaslesJ-eThis is an infectious febrile disorder, It is nearly always more orless prevalent in this country ;but at times it spreads with great rapidity, and sometimes causes death.. As a rule, children and young people are attacked, but the general exemption of adults is probably due only to the fact that most of them have had the disease in Child- hood. Second attacks are not unknown. Symptomsn—Before the appearance of the rash there are some prev hursory symptoms ; the patient feels languid and hot, there is shivering, followed by a rise of temperature, a quick pulse, thirst, loss of appetite, and sickness. The eyes become red and watery, and give the patient the appearance of having cried ; the membrane which lines the nose, throht, larynx and trachea is red and swollen, and pours forth a watery secretion ; thus the affected person appears to have a severe cold, with running from the eyes and nose. There is generally much sneezing With a slightly sore throat and a dryt harsh cough. Convulsions occasionally occur in children. After these symptoms have lasted 3 or 4 days the rash appears. It begins in very small papules 0r minute red pimples, which rapidly multiply, and these run together into patches Which have a tendency to a horse-shoe, or crescent, shape, while the portions of skin between are of a natural colour. Commencing on. the face and neck, the blotches spread to the arms, then the trunk of the DISEASES OF CHILDHOOD 1919 body, and gradually reach the lower extremities. When the eruption has disappeared the part of the skin affected is covered with a dry scurf. Complications are liable to occur. Convulsions at the commenced ment are usually without danger ; if they come on at the end of the disease they may lead to a fatal issue. Inflammation of the lungs and bronchitis, which may prove fatal to young children, may ensue if the patient is allowed to take a chill. The eruptions turning of a dark purple colour is a symptom of danger. Treatment.»The child must be kept in bed. The room should be airy and well ventilated, but the patient must not be exposed to draughts. All discharges should be removed at once, and dirty linen taken away and disinfected. A fire should be kept burning, and the temperature of the room maintained about 60° or 65° F . The blinds should be kept down on account of the patient’s eyes, and the bed should be turned so that he lies with his back to the light. In all cases it is advisable to give the patient a hot bath at the very onset of the disease; then dry the surface of the body, and put to bed directly. All sources of annoyance and irritation and all noises should be avoided. The food should be of the simplest nature : milk, milk and water, chicken broth, beef-tea, and toast and water. When the fever sub~ sides a small piece of chicken or fried sole may be eaten, with toast or bread and butter; a fresh egg may also be given. As the tongue cleans and the appetite returns, the patient may be allowed to resume his ordinary diet. Although children generally recover rapidly, yet there are times when much debility ensues, and the general health becomes itnpaired, although the fever: has quite left. Children who are in bad health are liable to lumps on glandular swellings of the neclc and under the jaws, or they may remain weak for a long time. In these cases chemical food may be used with advantage; Parrish’s Syrup is another name for this. It may be given in doses of 5 to 10 drops 3 times a day in a little water, to children 2 or 3 years old» Fel+ low’s Syrup of the Hypophosphites is a very useful preparation in such cases, and may be given in doses of 5 drops largely diluted with water, 3 times a day, immediately after food. The following mixture is use¢ ful‘: steel drops, 1 drachm ; solution of chloride of calcium, 3 drachms; glycerine, half an ounce; add water to 4 ounces. 1 teasp00nful for a child from 3 to 5 years old in water 3 times a day. A visit to the seaside is very beneficial. Mumps is a very "infectious febrile disease, accompanied by Swalling of the parotid salivary gland in front of and beneath the ears. The patient complains of slight malaise for a day or two, and then the swelling appears, at first on one side, generally commencing beneath the ear, and coming forwards on to the cheek, followed in a day or so by a similar swelling on the other side of the face. Sometimes both the swellings appear simultaneously '; sometimes only one side is afiected. The swelling is usually painful. especially during deglutition. 1920 HOUSEHOLD MANAGEMENT Treatment-elf there is much pain, hot fomentations with poppy heads should be applied, but if not it will be sufficient simply to keep the head tied up in flannel. Very occasionally an abscess may form on one side or other. This will require energetic medical treatment. Usually no medicine will be required, except a simple aperient at the commencement of the attack, and during convalescence the following prescription : tincture of steel, 1 drachm ; glycerine, 4 drachms ; water to 6 ozs : give 1 tablespoonful 3 times a day for a child of ten. While there is fever the patient should be kept in bed ; and cold must be avoided throughout the course of the disease. Night Terrors.---The sudden awakenings of children apparently suffering from some dreadful delusion, and screaming, generally occur during the period of second dentition, and are found associated with some error of diet and indigestion. They will soon disappear if attention is paid to the digestion, and any errors of feeding corrected. Mild purgation is advisable. Rickets generally makes its first appearance between the ages of 6 months and 2 years. The causes are unsuitable food and unhealthy conditions of life, while hereditary influences may have some efiect in producing the disease. The early symptoms are restlessness at night, and free perspiration in the head while sleeping. These are followed by enlargement of the ends of the bones of the arms and legs at the wrists, knees and ankles. The head also enlarges, and the fontanelles do not close, the forehead becoming square and Prominent. The long bones soften and bend, the limbs becoming crooked, and the chest *‘ pigeon breasted.” The health becomes poor, the patient showing undue susceptibility to chills, and disorders of the nervOus system. Treatment consists primarily in removing the cause of the trouble. Nourishing and digestible food should be given, with a due supply of animal broths, fish and meat, according to the age of the child. The ventilation of the bedroom and day-room should be free, and any sanitary defects remedied. Daily tepid, or still better, if they can be borne, cold baths are advisable. Warm clothing should be worn, and as much open air and sunshine as possible obtained. The ten‘ dency to bandy legs must be corrected by splints, and by keeping the child off its legs. The only medicine of use is cod-liver oil, which should be taken in as large doses as can be digested. Ringworm—This disease is caused by the growth in the skin. of a low form of vegetable life allied to Ordinary mould. When some of the scales of a hair affected with ringworm are placed in liquid, and magni~ fied about 300 times, the spores or seeds, and the myceh'um or thread of the fungus, can readily be seen. Ringworm of the scalp is sometimes a most intractable disease, especially when it has been existent for some time before its discovery; and its cure will tax the resources of the most experienced doctors to their utmost. Therefore prompt and vigorous treatment is essential. ' DISEASES OF CHILDHOOD 1921 It shows itself as a dry scurfy or scaly condition of some portion of the scalp, generally in separate patches more or less circular, on which the hairs are broken off, and the surface presents a dirty appearance, with some redness beneath. 0n the face, body or limbs the disease appears in the form of rings of various sizes, generally pretty round and of a reddish colour ; they commence as minute points, and increase in size somewhat rapidly, healing in the centre as the disease progresses centrifugally. As the disease is contagious, children suffering from it must not go to school or play with others till they are cured. Treatment—The daily application of dilute nitrate of mercury ointment or ammoniated mercury ointment is generally sufficient to effect a cure. Amongst the popular remedies are ink and vinegar. Strong acetic acid is a useful preparation. It should be used once and well rubbed in ; after that ammoniated mercury ointment may be used daily. The liniment of iodine is also a most useful preparation. It should be applied by means of a camel-hair brush or feather, and repeated in a few days if necessary. Great cleanliness is essential in this affection, and if the disease is situated on the scalp, the hair must be cut away for some little distance round the diseased patch before applying the remedy. Teething.-—The period of teething is one which is looked upon by many mothers with dread. Owing to the greater irritability of the system usually found to exist at that time, children are more susceptible to certain diseases ; and in order that everything may be done on the mother’s part to guard against these, it is well that she should be familiar with the usual time of appearance of the teeth, and with a few hints that may be of service in maintaining the health of the child during this period. The first, or temporary, teeth, 20 in all, generally begin to make their appearance between the fifth and eighth months in the following order: the 2 central front teeth of the lower jaw, called central incisors ; the corresponding teeth in the upper jaw; 2 lower and 2 upper lateral incisors ; the 4 first molars ; the 4 canines (the 2 upper of which are popularly called eye-teeth) ; and, lastly, the 4 second molars. The symptoms of troublesome teething are most perceptible to the mother: the child sucks feebly, and its gums are hot, inflamed and swollen. In this case, relief is yielded by rubbing the gums with the finger or a teething ring from time to time. Selfish and thoughtless nurses, and mothers too sometimes, give cordials and sleeping-draughts, the eflects of which are too well known. During the cutting of the temporary teeth, the infant’s head should be kept cool, and its feet ard hands warm. The body clothing should be light but warm. The a; artments occupied by the child should be kept rather cool at this time. If the bowels are confined, the diet should be altered, and a little calcined magnesia given in milk. 3Q 1922 HOUSEHOLD MANAGEMENT Weak and improper food is often the cause of tardy teething. Children should be washed daily; and always kept sweet and clean. Thrush,*-++This is a common affection in infants It may be seen in the mouth as small white specks on the lining membrane. The malady is due to theSaccharomycetes albicans, and is often due to mal-nutrition and bad feeding, especially to dirty bottles or teats, and sour milk. The swallowing of food becomes difficult, there is thirst, and the water is scanty and high-coloured. Treatmena+lf the infant is bottle-fed, see that everything is scrupu-J lously clean. If breast-fed, a nipple shield should be used, otherwise the nipple will become irritated. Give a little lime-water in the milk, in the proportion of r to 4 parts. Paint the mouth frequently with glycerine and borax, or honey and borax, using a feather or small camel-hair brush 1 or dissolve some powdered borax in water (4 grains borax to 1 ounce of water), and apply in the same way. Should this fail, wipe the mouth out thoroughly with a soft Wet rag, and then rub some flowers of sulphur on the white patches with the finger. Great attention must be paid to the diet, and any errors must at once be corrected. If the stomach is disordered and the motions offensive, benefit may be derived by giving the child one of the following powders twice a day : grey powder, 6 grains ; bicarbonate of soda, 18 grains? powdered rhubarb, 8 grains. Mix and divide into 6 powders ; 1 twice a day to a child a year old. Change of aid when the child is getting better will often work wonders. Whooping-Cough.-This is an infectious disease of great frequency id childhood, and a large proportion of infant mortality is due to this cause. Symptoms.-The earliest symptom is a common cold or catarrh, accompanied by a cough ; there is also a slight amount of fever, rest- lessness, and sometimes running at! the eyes and nose. The cough in a few days becomes most troublesome i in a week or 10 days, but often later, the child will begin to have the characteristic whoop ; the tough comes on in paroxysms, more frequently by night than by day } each paroxysm begins with a deep and lend inspiration, followed by a succession of short and sharp expirations, again followed by a deep inspiration, and the repeated expirations ; this may go on several times, and last I or 2 minutes, according to the severity of the case. Just before each attack comes on, the child clings to its nurse or mother. During the paroxysm it sits in an erect position, the face is flushed, the veins in the head and face prominent, the eyes sufiused and watery, and generally there is some glairy fluid expelled from the mouth, 0H vomiting may come on. After the paroxysm the child will rest for a time, and appear pretty well until the next attack. These symptoms last for 3 or 4 weeks, and then the cough abates in severity and fre4 quency, and finally ceases alt0gether. If it comes on during the winter the cough may last six or seven weeks, unless extra care is taken. In DISEASES OF CHILDHOOD 1923 most cases there is some bronchitis attending this complaint, shown by the hurried breathing and rise of temperature, and by the rattling noises over the chest. Treatment.—In all cases it is best for the child to be kept in the house as soon as the malady has declared itself ; in a very mild case it need not be kept in bed, but it should be in a room of warm and even tram- perature, and protected from draught ; it can then be allowed to play about as it likes. If there is any lung affection, it must be put to bed and treated according to the requirements of the case. Other children must not be allowed to come near it, unless they have had an attack previously, in order that its spreading may be prevented. The child must be fed in the usual way, but solid food should be given sparingly, and the stomach must not be over-loaded, as vomiting is often a symptom. Steel wine is very valuable in cases of whooping-cough, and more especially when there is no fever and during convalescence ; it may also stop the diarrhoea, which is now and then presenti Number- less remedies have been tried for whooping-cough, but as many of them are powerful and require careful watching, they ought only to be given under medical direction. Some sweet mucilaginous fluid may be given, such as the mucilage of gum acacia mixed with glycerine, in the pro- portion of I teaspoonful of the latter to r tablespoonful of the former ; a teaspoonful of this being given to a child 3 or 4 years old 3 or 4 times a day. A cresolene lamp has often a good effect, or a little pure carbolic acid may be put in a saucer over a nightlight. Warm clothing shOuld be worn ; and during convalescence a nourishing diet, moderate exercise in the open air when fine, a tepid bath in the morning, and a tonic, such as steel wine or cod-liver oil, are enjoined. A visit to the seaside, seven weeks from the onset, will frequently complete a cure. Worms principally affecting children are of two kinds—the small threadworms, usually seen in large numbers, and causing great irritation, and the larger round worm, generally seen singly, and which is of about the same size and shape as the common earthworm. Worms are the torment of some children; the symptoms are an un- natural craving for food, even after a full meal ; costiveness, suddenly followed by looseness ; fetid breath, a livid circle under the eyes, en- larged abdomen, and picking the nose; for which the remedies must be prescribed by the doctor, but sugar preserves and green vegetables must be avoided in the diet. Quarantine.—The following table will be useful to parents, as showing how soon after an attack of infectious disease or exposure to infection a child may return to school withodt risk to himself or others. HOUSEHOLD MANAGEMENT Infection after an attack ceases. uarantine required ter lqtnt exposure to infection. ChlckenPox. d Diphtheria . . German Measles. Measles h 0 - Mumps . . . Ringworm . . Scarlet Fever . Small Pox . . Typhus Fever . Whooping Cough » When every scab has fallen Ofld . Four weeks after the commencement of attack, if no complications. Ten days after appearance of the rash. " Two weeks after appearance of the r . Three weeks, or one week after dis- appearance of the swelling. When examination shows no broken hairs, and no spores. Six weeks, or when sore throat,- albuminuria and desqnamation have disappeared. When every scab has fallen 08. . F0111“ v d 0 o i 0 ° Five weeks, or two weeks after cough and whooping have disappeared. N.B.-—In each case the number of weeks mentioned represents the shortest time. Twenty days. Twelve days. Twenty days. Sixteen days. Twenty-four days. Ten days. Sixteen days. Fourteen days. Twenty—one days. This table accords with the Code of Rules laid down by the Associa- tion of Medical Oflicers of Sch0018. HOMCEOPATHIC MEDICINE CHAPTER LXXIII The Principles, Practice and Advantages of Homoeo- pathy, with Prescriptions for the Homceopathic Treatment of Disease Homeopathy Defined.-In a work in which it is sought to give infor- mation on every branch of Household Management, and in which even the treatment of diseases and their prevention and cure must of necessity be briefly discussed, it is manifest that the important mode and means of medical treatment known as Homoeopathy must not be ignored. In order to arrive at a correct idea of what Homoeopathy is, it is necessary first of all to ascertain the meaning of the word itself, and to understand why it is used to designate that form of medical practice to which it was applied by the founder of this system of medicine, Dr. Samuel Hahnemann, who first announced his discovery to the medical world in 1796. Theory, generally speaking, forms the basis of practice in every art and science, and in no science is this more perceptible than in the science of medicine. Thus in medical practice it has arisen that there are two great and opposing schools of medicine, each of which is based on a widely different theory ; that of the ordinary medical practitioner being Contraria ccmtrariis curantur, which means “ Oppo- sites are cured by opposites ” ,- and that of the homoeopathic prac- titioner, Similia similibus curantur, which means " Likes are cured by likes.” Going a little deeper into the matter the first of these sentences implies that in the treatment of any disease, be it what it may, drugs should be used which will produce in the body of the patient a condition opposite to that induced by the disease to be cured, or in other words that it is needful to counteract the disease and arrest its progress by the administration of medicines that will produce effects different from those resulting from the disease itself. The second, on the contrary, implies that in the treatment of any disease, be it what it may, drugs should be used which would produce in a healthy person symptoms resembling or like to those occasioned by the disease by which the patient is affected. Hence Hahnemann was led to apply to the generally accepted mode of medical treatment the term ALLO- PATHY from two Greek words, allos, another, and pathos, suflering; and to his own method the term Honoaom'rnv also from two Greek words, homoios, similar or like, and pathos, suffering. 102a 1926 HOUSEHOLD MANAGEMENT The Principle of Homeopathy—It is possible that some persons may entertain an idea that the medicines given by the homoeopathist would produce in a healthy person precisely the same diseaSES as those which they are given to counteract in any one suffering from disease. This is altogether erroneous, for the symptoms produced by any particular drug or medicine in‘a‘ healthy'person are only similar or like those resulting from the disease itself, and not in any way the same as the symptoms excited by the disease or identical with them. It must be noted that the great principle of homoeopathy is that Likes can likes, not that Identicals our: identicals‘, and this must never belost r‘Jight of. The morbific matter, state or condition, call it which you will, which has caused the disease, or generated the sickly state into which the patient has lapsed, is counteracted and neutralized by the action of the drug which, in a healthy person, would produce symptoms similar to, but not identical with, those which are excited by the disease. The Principle Supported—The principle bf homoeopatny having been enunciated, it is now desirable to see if any results of general experience can be cited in its support. In the case, for example, of a severe burn, is it the custom to apply cooling lotions or any substance that happens to be a good conductor of heat to the part afiected ? Certainly not, must be the reply 3 for although cooling applications of any kind may be soothing for a time and a source of comfort to the sufierer, it is well known that they tend to increase inflammation in the long run and to render the pain of the burn more acutely felt. Then the theory that, “ Opposites are cured by opposites,” does not hold good in this case. N 0 ; but the contrary theory that “ Likes are cured by likes ” does most assuredly, for such burns are most quickly cured by the application of oil of turpentine or heated spirits of wine, both of which, when applied to the skin, cause a burning or tingling sensation, and by Wrapping the part affected with Wadding or cotton wool, which is non-conductor of heat, and maintains warmth in the part burnt, preventing the access of air to it. Again, in cases of frost-bite the best thing to be done is to rub the part that is frost-bitten with snow, which is frozen water, and not to hold it to the fire or bathe it with warm water, which would spoil any chance that might otherwise exist of restoring the injured part to its former condition. Now what are these but direct evidence in favour of the homoeopathic theory ‘“ Likes are cured by likes,” and in opposition to the allopathic theory that " Opposites ane cured by opposites." The Practice of Hommopathy.—The homoeopathic method of pro- cedure with any drug is first to “ prove " it on a number of ealthy people, and so find out what symptoms it produces. These symptoms are called the “ provings” of a drug, and they are a guide to the selec- tion of that drug when produced by disease. .All poisonings by drugs are of similar use to the homoeopath, and the homoeopathic materia medica is made up from these two sources. A large number of drugs HOM(EOPATHIC MEDICINE 1927 have been thus proved, and the exact use of any new drug can thus be easily ascertained. At the introduction of homoeopathy it was the general practice of medical men who adopted the new theory to give medicines in the doses usually employed, but it was found that these acted too powerftu and caused aggravations, because the law of cure adopted led to the selection of a medicine which acted on exactly the tissues of the patient which were diseased, and it can be easily unders stood that a diseased tissue is much more sensitive than a healthy one, consequently a much smaller dose is necessary to act on a diseased than on a healthy tissue. Thus it is that small doses have become the rule in homceopathic practice. These remarks also dispose of the fallacy, often urged against homoeopathy, of supposing that doses too small to harm the healthy, can do no good to the sick. The Practice Supported.—“ The proof of the pudding is in the eating," and the value of homoeopathy has been proved in giving a much lower death-rate in all the most severe diseases, i.e., cholera, yellow fever, typhoid fever, small-pox, pneumonia, and lately in plague, than the allopathic method. The success of homoeopathy in cholera in Austria in 1836 led to the repeal of the law prohibiting its practice in that country. And if it can more successfully combat such severe diseases as those mentioned, it can more successfully combat also mild ones. Preparation of Homeopathic Medicines—These are supplied in pilules, tinctures, or tablets. Soluble drugs are prepared homceo- pathically by what is termed succussion or shaking, that is to say a mode of treatment which effects the dispersion of a drug through liquid, generally alcohol, until the drug is equally diffused through the whole of the liquid ; and insoluble drugs by trituration, or rubbing up in some vehicle, generally sugar of milk, until the whole of the vehicle used is equally and thoroughly permeated by it. It is argued that the active power of any drug is enormously increased by this so-called extension of surface, as mercury, which may be taken in large quantities almost with impunity, has its active properties mar- vellously increased by rubbing it up with some vehicle so as to procure its equal subdivision or, in other words, extension of surface. It is, then, from this extension of surface that homoeopathic medicines derive their power and active properties. By the process of repeated sub~ division dynamic properties of drugs are developed which are not obtained in the crude form, and thus many substances like flint, salt, chalk, which in their crude form are practically inert, become potent medicines. The strongest preparation of each drug is called the “ mother ” a) tincture or trituration, from which succeeding potencies are made, 1x, 2x, etc. (i.e., r in 10, r in 100, etc.), or I , 2, 3 (representing dilutions I in 100, I in 10,000, etc.). Great care is needed in the preparation of homoeopathic medicines, and it is consequently important to get them from a good source, 1928 HOUSEHOLD MANAGEMENT those usually sold by allopathic chemists are quite unreliable. Advantages of Hommopathy.--Apart from the fact that homceo- pathic medicines are much more easily taken, which is a great advan- tage, especially in the case of children, the homoeopath has always a safe guide in the selection of a medicine for any patient in the law simih'a simih'bus oumntur, whereas the allopath has in most cases no such guide, and can only guess, since most symptoms have no opposite, but all can have a similar produced by drugs. Medicines used in Hommopathy.--For home treatment medicine chests are supplied by all homoeopathic chemists. The following is the list of medicines most useful in home practice, and the potencies in which they shOuld be used :— Aconitum napellus, 3 or 6. Cina, 1x, 6. Mercurius, 3. Antimonium tartaricum, 3x.Cofiea cruda, 6. N 11:: vomica, 6 or 30. Arnica montana, 3. Cuprum, 6. Opium, 3o. Arsenicum album, 6. Drosera, 12. Pulsatilla, 3x or 30. Belladonna, 3. Dulcamara, 3. Rhus toxicodendron 3x. Bryonia, 3x. Hepar Sulphuris, 6. Spongia, 3x. Chamomilla, 1x or 12. Ignatia, 6. Sulphur, 6 or 30. China, ¢, rx. Ipecacuanha, 3. Arnica ¢, Calendula <6, and Rhus ¢ are often used for external application. HOMCEOPATHIC TREATMENT OF DISEASES In so brief a notice of the principles and practice of homoeopathy, we can only deal with a few of the more common diseases, and indicate the medicines most often needed in their treatment. In the following sections the dose, unless otherwise stated, should be two drops of tincture in a dessertspoonful of water, or 2 pilules or one tablet. Appetite, Failure ol.--For loss of appetite, accompanied by con- stipation of the bowels, pain in the stomach, especially a feeling of fulness at the pit of the stomach after eating, with broken and un- refreshing sleep, Nux vomica is needed, which may be taken in alterna- tion with Sulphur every three hours. For simple loss of appetite, China 4% 2 or 3 drops before meals is useful. Abscess and Bolls.-In the early stage Bell. 12, a drop every hour sometimes cuts it short. If it fails Silica 6, 3 times a day, especially useful for abscess near the anus. For recurrent boils or abscesses Hepar 30 a drop once a day, or Silica 30 in the same way. Asthma.—For the asthmatic paroxysm the medicines most often required are Arsem'cum I Pecacuanha or Antimonium Tart. With Arsem'cum there is great anguish and restlessness, and the attacks are HOMCEOPATHIC MEDICINE 1929 worse after midnight. With I pecacuanha there is wheezing and rattling of mucus, and the cough causes gagging and vomiting. If I pecacuanha seems indicated and fails, Antimom'um Tart. should be substituted, especially if there is much blueness of lips, and cold sweat. If the mucus is very viscid Labelia 3.1 may be indicated. If the attacks are accompanied by gastric disturbance and worse after eating, Nux vomica is called for. In each case repeat dose every half-hour till relief is obtained. For the cure of the asthmatic tendency, Psorinum 30 or 200 is often useful, given in infrequent doses once a week only. Similarly for asthma worse from damp weather, Nahum Sulphur 6, a dose daily; and for those which are better in damp weather, H ePar 30, a dose every 4 days, may act curatively. Blliousness.—-For an ordinary bilious attack which frequently follows indulgence in what is called good eating and drinking, and is often the outcome of sedentary occupations, the usual remedies are Mercurius and Nux vomica in alternation every 2 hours till relief is obtained. Pulsatilla is prescribed for persons of fair complexion, especially women, instead of N ux vomz'ca. The ordinary symptoms of such an attack are a foul tongue with nausea and, frequently, actual vomiting. For bilious attacks which recur at more or less regular intervals, independently of errors in diet, Iris ax I or 2 drops 3 times a day is often curative. Bronchitis. --- For acute cases Acom'te and Bryom'a, as indicated under “ Cough.” Follow with I Pecacuanha every 2 hours if there is much wheezing and rattling, or if these symptoms are accompanied by blueness, Antimom'um Tart. For chronic cases, if the cough is dry and hard, Bryom'a; if much rattling, specially in old people, A ntz'mom'um Tart. If the phlegm is very stringy, and cough worse in early morning, K ali' biahromicum. Repeat doses every 2 hours in acute cases ; 3 times a day in chronic. Bruises.-For simple bruises and contusions make a lotion of 30 drops of Arm'ca tincture to 4 tablespoonfuls of water, and apply to the part affected on lint doubled twice or thrice and soaked in the lotion. Cover with oiled silk, and change the lint or renew the dipping as soon as the lint is dry. It must on no account be used if the skin is broken. In this case Calendula (30 drops) should be used in the same way. Catarrh, or Gold in the Hoad.—As soon as one is conscious of having taken cold, through feeling chilly and shivery, a camphor pilule should be taken every 1- hour till chill passes off. Aaom'te should then be given every hour till perspiration occurs. If the attack begins with ieverishness Amite should be taken at once. This must be succeeded by one of the following remedies, according to the symptoms: For running of nose and eyes, Euphrasia 1x every 2 hours. For thick discharge from nose, unirritating, ilfmurius. If discharge is very 1930 HOUSEHOLD MANAGEMENT irritating, and nose becomes sore, Arsenicum. If discharge is very profuse, running like a tap, Kali hydriodicum 2x. Every 2 hours in each case. Colic, or Pain In the Bowels.--The sufferer should have a warm bath, and be well covered up with clothes in bed, and have flannels, plunged in hot water and wrung out as dry as possible, applied to the bowels. If the pain makes the patient double up, especially if accompanied by diarrhoea, Colocynlb 3 ; if the pain is accompanied by cold sweat en ferehead, Veratrum album 6. In each case the medicine should be given hourly till relief is obtained. For colic accompanied. by severe spasmodic pains, Belladonna is required; for colic arising from part» taking of food too plentifully, Nu: vomica ; for intensification of pain at night, with nausea and loose greenish evacuations, Mercurius ; for spasms and pain mainly caused by indigestion, Mercurius'; for colic in infants, Chamomilla. Constipation.i--Where the constipation is habitual and obstinate an enema of warm water or of warm water gruel is of great assistaan For persons who have a bilious temperament and sufier from rheuma~ tism, or when the constipation is accompanied by a chilly feeling, Bryom'a is desirable ; for constipation that is Occasioned by sedentary occupation and accompanied by headache and a tendency to piles, Nux Luomica is indicated, in alternation with Suller where constipation is habitual. Opium is useful when, with great difficulty of evacuation, there is absence of inclination and the stools are small and dark ; When evena soft stool is passed with difficulty, Alumina "J In each case a dose night and moming is sufficient. Cough.--For a hard, dry cough, Aconitum napellus is required in the early stage, followed by Bryonia if necessary; for a cough with wheezing, difficulty of expectoration and need of keeping the head high in bed, Antimom'um tartaricum ; for a dry, spasmodic cough, With sore throat and thirst, Belladonna, or for a nerVOus cough, Hyoscyamus 3x ; for cough with expectoration and pain in the side or in the head, or between the shoulders when coughing, Bryom'a; for cough accom- panied by constipation and fulness at the pit of the stomach, or for cough worse after meals, Nun vomica ; fer hard cough, with Oppression or soreness on the chest, PhosPhoi'us: fora loose rattling cough, I pecacw- anha. The dose may be repeated every 2, 3, or 5, hours, as needful. (See also "‘ Whooping Cough”) Dietitians—For this disorder, when accompanied by great pain in Lthe stomach and bowels, watery stools, and exhaustion, Arsmicum is required: when caused by drinking cold water when heated, Bryom'al; for griping pains and indications of dysentery, lifercurius (when there is great straining not relieved by stool, Merourius corrosivus 3 shOuld be Substituted) ; when caused by indigestion and indulgence in rich food and pastry, Pulsalilla. For diarrhoea in teething children, Chamomilla is a useful remedy. For painless diarrhoea, with much flatulence and HOMGEOPATHIC MEDICINE 1931 weakness, China 1.1} for painless diarrhoea in early morning, Podo~ Phyllum 3; for urgent diarrhoea, worSe between 5 and 10 a.m., Aloes 6‘; for watery diarrhoea, with cold sweat on forehead and great pain; Vera! alb. 6. The dose should be repeated after each evacuation as it occurs. Fawn—For simple feverish attacks Acom'tum napellus is indicated, when there is dry heat, restlessness and anxiety, give every 1 5 minutes till skin becomes moist. For fever with moist skin, Ferrum Phos~ phon'oum 6x every hour or two. For fever with trembling and prostra~ tion, Gslsemz'um every 2 hours. For fever with flushed face, dry skin, muscular twitchings, Belladonna every hour (Belladonna is also the beet medicine for scarlatina). For fever of a dangerous character, Bryom'a, Rims toxicodendron and Arsmz'cum are the remedies, with Belladonna, IlIercun'us and Sulphur "in scarlet fever. Gastritis (inflammation of the stomach).——VVhen there is pain in the stomach, which is aggravated by least food or drink, which is vomited soon after it is taken, Arsenicum 2 hours. Gout.—-For acute attack, Um'ca urens 95 5 drops every 4 hours in a wineglassful of warm water. If inflammation rapidly shifts from joint to joint, Colch. 3x every 2 hours, or Pulsafilla in the same way. For more chronic forms, Ledum 3x every 4 hours. (trash—When accompanied by flatulence and constipation, Lyco- podium 6 3 times a day. When accompanied by pain in the back, reddish urine, Thlaspi 1x 2 drops 3 or 4 times a day. If these fail, Sarsaparilla 6 3 times a day. Headache.—There are many kinds of headache, excited by various causes and presenting various symptoms, but the most common are headache proceeding from indigestion, nervous headache and sick headache. For the first of these the remedy is N as vomica or Pul- salz'lla; for the second, Ignatia; and for the third, Kali curb. 6, also I pecacuanha or I n's when the headache is accompanied by nausea or vomiting. For congestive headaches with flushed face, worse on lying down, Belladonna. For bursting headaches, coming in waves, Glonoin 3. For more or less constant headache with which the patient wakes in the morning, Nahum mm. 30. Dose, repeat every hour during attack, night and morning, as a preventive. Heart.—Palpitation from nervous causes, Lycopus 3x 3 times a day ; also Ignatia 3x may be useful. Hysteria—For hysterical attacks, Moschus 6 every hour or two. For the tendency and general nervous condition, I gnah'a 3 times a day. lndigestlon.—For this complaint in nervous and hypochondriacal patients, Arm'ca monlana is usually prescribed ; in bilious and rheumatic patients, Bryom'a; for chronic dyspepsia, Hepar Sulflnm's; and for indigestion produced by over-eating or sedentary occupation, Nux vomz'ca. For pain in stomach and between shoulders r to 2 hours after food, N ux vomioa ; for great flatulence as soon as one eats, Lycm 1932 HOUSEHOLD MANAGEMENT Podium ; for heavy dull pain in chest like a weight, Bryom'a or Pulsalilla ; when nausea is the prominent symptom, I pecacuanha. Repeat dose 3 times a day before food. lnliuenza.— In ordinary cases for the aching pains, headache and lassitude, begin with Gelsemium every 2 hours. If bone pains are marked, substitute Eupatorium per}. 32. If the pains produce great restlessness, Rhus Tax. If there is much headache with pains behind the eyes, Cimicifuga. If much sneezing and running of nose with irritating discharge, or if there is great prostration and restlessness, Arsenicum is indicated. Liven—Enlarged, with pain behind right shoulder blade, with or without jaundice, Ckelidonium 2x; dull pain in liver with jaundice and depression, Mercurius, liver sluggish with morning diarrhoea, Podophyllum 6x ; dose, repeat 3 times a day. Nemalgim—Right-sided, relieved by heat, Magnesium Phosphoricum 6x. Left side of face and eye, Spigelia 32'. Chronic periodical, Arseni- cum. Recent cases due to cold or draught, Acom'tc. Dose, repeat every half-hcur during attacks. Pleurisy.--4 waits and Bryom'a are the most frequently needed medicines, given hourly in alternation. Pneumonia.--In early stage,A com'tc, followed by F errum Phosphoricum every hour ; when fully established,Phosj>horus 6 every 2 or 3 hours. Rheumatism—In acute case begin with Acom'tc every hour or two. If relief is not obtained in 12 hours, give Bryom'a if patient wants to be quite still ; Rhus if patient still feels restless and desires to be moved. In chronic cases, Bryom'a if the pains are relieved by rest. Rims if they are relieved by continued motion. Dulcamara if markedly aggravated by damp. Rickets.—In fat flabby children with cold clammy feet, Calcarca carb 3o 2 or 3 times a day will do wonders; in thin children Calc. Phos. 6x 3 times a day ; in fair children with sweaty heads, Silica 30 once a. day. Sore Thrush—Simple cases, throat feels dry, looks red, pain on swallowing, Belladonna every hour; if it begins left side, Lachesis 30 ; if tonsils enlarged and dotted over with small white spots, Phytolacca Ix. Teething.—For teething, when they are very fretful and want to be nursed all the time, Chamomilla every hour or two; when the teeth decay soon after they are cut, Krcasotc 6 twice a day. Whooping Cough—In the early stage A conite every 2. hours, when dry, teasing cough ; when cough becomes spasmodic, I pecacuanha after each attack; when whoop is developed, Drosera to unless following indications present. If child cries before each fit of coughing, Amica 6 ; if there is vomiting of thick mucous with cough specially in morning, or if urine deposits red sand, C occus cacti 6 ; if spasms very severe, turns black in face with them, Cupi'um 6. In each case repeat dose after each spasm. LEGAL MEMORANDA CHAPTER LXXIV There are certain matters of a legal nature with which most men—and women, too—must necessarily be concerned at some time or another in the ordinary course of domestic life; and it is with a view to affording some assist- ance in dealing with such matters that the present chapter is appended, though in the limited space available it is not possible to do more than state the general principles which _are applicable, and the publishers are not re- sponsible for errors or omssrons. BIRTHS Information to be given of Birth within Six Weeks.--In the case of every child born alive in England or Wales it is the duty— (1) Of the father and mother, and in their default, (2) Of the occupier of the house in which, to his knowledge, the child is born, and of each person present at the birth, and of the person having charge of the child, to give to the registrar, within six weeks after the birth, information of the particulars required to be registered concerning such birth, and to sign the register. Upon a written request the registrar may register the birth at the residence of the person making the request, or at the house at which the birth took place; but in such cases the registrar will, unless the birth took place in a public institution, be entitled to a fee of 1:. Under ordinary circumstances no fee is chargeable. Registration siter Six Weeks, but before Three Months—If owing to the default of the parents or other persons required to give information concerning it, a birth has not been duly registered, the registrar may, at any time after the six weeks but within three months of the birth, by notice in writing, require any of the persons whose duty it was to give information to attend personally at his office, or some place appointed by him within his sub-district, within a specified time (not less than seven days after the receipt of the notice and not more than three months from the date of the birth), and there discharge his duty with regard to giving the information required. Registration after Three Months.-—After the expiration of three months and not later than a year from the birth, registration can only be effected under the following conditions: The registrar must, by notice in writing, require some of the persons whose duty it was to give information concerning the birth to attend personally at the district register oflite, at such time as may be specified (not less than seven days after receipt of the notice and not more than twelve months from the date of the birth), and there make before the superintendent registrar a solemn declaration according to the best of the declarant’s knowledge and belief of the particulars required to be registered, and sign the register. If the persons responsible thus attend before a registrar and superintendent registrar, whether in pursuance of a requisition or not, and comply with the above requirements, the birth will be registered. For registration under such circumstances a fee of 5s. is payable. 1933 1934 HOUSEHOLD MANAGEMENT Registration alter Twelve Months—After twelve months a birth cannot be registered except with the written authority of the Registrar-General, and in accordance with special rules. A fee of ms. is also payable. Certificate 0! Registration—The registrar must, upon demand made at the time of registering a birth by the person giving the information concerning it, and upon payment of a fee not exceeding 3d., give such person a certificate of having registered the birth. Removal 0! Person by whom Information required to be giveni—Every person required to give information concerning a birth who removes into the sub-district of another registrar before registration has been effected, cen- tinues responsible for such r istration, but may effect it within three months by making and signing in fie presence of the registrar of the sub-district in which he resides a declaration in writing ofi the particulars required, which must be accompanied by a fee of 2s. bd. Alteration 0! Name alter Registrationl-l-lf the name by which a child has been. registered be subsequently changed, the necesary alteration of the register my be obtained within twelve months after registration by delivering to the registrar or superintendent registrar a certificate to that effect, signs by the minister or other person who baptized the-child, or if it was not baptized, by the father, mother, guardian or other person procuring the alteration oi the name. A fee of Is. is also payable. Every minister or person who performs the rite of baptism must, it requiredth [the certificate referred to, on payment of a fee not exceeding 18. Correction of Errors—An error oi fact in. the register may, on payment of a fare 0:1 2&- bdo, be corrected in the same way as an error in the registration of a eat . Penalties—Ll‘he penalty ior not giving information, or not complying with the registrar's requisition, or; making a. false statement, as the case maybe; is the same as that provided with reference to the registration of deaths. CONTRACT A contract is an agreement enforceable at law. Contracts are of three kinds: contracts of record, contracts by deed, and simple contracts,- but it is the Simple Contract which is the agreement of every-day life. It need not be in writing, except’ in special circumstances shown below, and spoken Words and even conduct without actual words may be sufficient to constitute the simple contract, which is inst as legal and binding without writing as with it. A simple contract consists of three parts i an offer by one person to another, the other, and consideration. A tram is travelling along an acceptance by a road; it is an offer to those who pass to travel on it. A man boards it without a word to the conductor or driver. The boarding is an acceptance of the offer. The consideration moving from the traveller to the owner of the tram is the fare. There is a complete and binding contract, on the one side to convey the passenger, using due care, on the other side to pay the fare, and the contract is none the less complete because nothing has been said as to terms. It is an implied contract, implied from the conduct of the parties. Every sale of goods, however small the amount, is effected by means of a contract. If there is no Consideration, there is no contract, Unless indeed, the parties contract by deed. Thus, if A asks B to give him {500, and B agrees to give A the £500, this does not constitute- a contract, for there is no reciprocal promise from A to B. An offer may be accepted and a contract made without the knowledge 0! the promiser, as a well-known patent1 medicine proprietor found not long ~ LEGAL MEMORANDA 193 5 since. An offer was made of {100 reward to any person who contracted influenza after using a “ smokeball " for a certain period, according to the directions. A lady bought and used the Smokeball, followed the directions, but nevertheless contracted influenza. The proprietors said there was no acceptance, but the Court held there was acceptance and consideration by buying and using the ball. Illegal Agreementsa-Cataiu agreements which contain offer, acceptance and consideration, are yet illegal. Wagering agreements, agreements against ‘public policy, interfering with the course of justice, or in restraint of marriage or trade, are all illegal. Void or Voldable Agreements—A mistake as to the subject matter of agree- ments will render void that which would ordinarily be a valid contract. An agreement entered into through fraud or duress or undue influence of one of the parties, may be avoided by the other party, though it cannot be so avoided at the instance of the guilty party. The former is an example of a void agreement, the latter of a voidable agreement. i Contracts in Writing and by Deed—Certain contracts must be in writing, -otherwise they are not enforceable in Courts of Law. Agreements for the sale of goods of the value of £10 or upwards cannot be enforced, unless the buyer accepts and receives the whole or part of the goods so sold, or pays something on account of the price, or unless the person alleged to be in default, or his agent, hasmade and signed some note or mem- orandum in writing of the contract. The following contracts must also be in writing if they are to have legal effect, i.e., promises (I) by an executor or an administrator to answer damage out of his own estate; le) to answer for the debt, default or miscarriage of another; (3) in consrderation of marriage such as marriage settlements, incapable of being performed within the space of one year; (4) to sell or let any interest in land, houses or hereditaments. Every person is legally capable of entering into a binding contract, Infants, i.e., those under 2: years of age, can only contract so as to bind themselves if the contract made is for the necessities of life ; or, if the contract is for the benefit of the infant. Food, lodging, clothing and education are all necessaries. i Necessaries must be interpreted in a common-sense manner. An infant with {500 a year would be bound by a. contract which would not bind one possessed of only £ 50 per annum; and where a. young man ordered and was supplied by a tailor with clothes when he already had sufficient to support his station in life, new clothes were held not to be necessaries, although the tailor didn’t know that the infant already possessed sufficient. The infant is bound to pay a reasonable price for any necessaries supplied. An infant may be bound by a contract of apprenticeship or otherwise with his employer, on the ground that such contracts are for his benefit. A parent is not bound to meet debts incurred by an infant, for the infant has not implied authority to pledge the parent’s credit even for necessaries. Lunatics.-~T he rules as to liability of lunatics in contracts are similar to but not identical with the rules for infants. A lunatic is not incapable of contracting. Aliensr—Aliens can generally contract as freely as a British subject, but an alien cannot own a British ship or any share in a British ship. An alien enemy cannot contract unless he does so under special licence from the Crown. Companies—A limited liability company generally contracts through its authorized agent. Corporations.—-A public corporation can only contract under seal. Married Women.--Married women can contract as freely as though unmar- ried. Their separate estate is liable to satisfy the just claims of persons with whom they contract. 1936 HOUSEHOLD MANAGEMENT DEATHS, Registration of Information required to be given where Death occurs in s Hausa—Where a person dies in any house in England or Wales, it is the duty—- 1. Of the nearest relatives1 of the deceased present at his death, or in attendance during his last illness ; and in default of such relatives, 2. Of every other relative of the deceased dwelling or being in the same sub-district' as the deceased; and in default of such relatives, 3. Of each person present at the death, and of the occupier of the house in which, to his knowledge, the death took place ; and in default of the persons above mentioned, 4. Of each inmate of such house, and of the person causing the body of the deceased to be buried ;— to give, to the best of his knowledge and belief, to the registrar of deaths, within five days' after the death, information of the particulars required to be registered and to sign the register. Where the deceased has been attended during his last illness by a registered medical practitioner, such medical practitioner must sign and deliver to one of the persons required to give information concerning the death, a certificate stating, to the best of his knowledge and belief, the cause of death, which certificate must be delivered to the registrar by such person on giving informa- tion concerning the death.‘ If a person required to give information concerning the death sends to the registrar a written notice of the occurrence of the death, accompanied by a medical certificate as to its cause, the information of the particulars required may be given within fourteen (instead of five) days after the date of death, by the person giving such notice or by some other of the persons required to give the information. Upon a written request the registrar may register the death at the residence of the person making such request, or at the house where the deceased died ; but in such cases the registrar will, unless the death took place in a public institution, be entitled to a fee of Is. “For registration under ordinary circum- stances no fee is chargeable. Information to be given where Person dies, or is found dead, elsewhere than in a House.-—Where a person dies in a place which is not a house, or a dead body is found elsewhere than in a house, it is the duty— 1. Of every relative of such deceased person having knowledge of any of the particulars required to be registered concerning the death ; and in default of such relative, 2. Of every person present at the death, and of any person finding, and of any person taking charge of, the body, and of the person causing it to be buried ;— to give to the registrar, within five days after the death or the finding of the body, such information of the particulars as he possesses. - Procedure where Persons responsible fail to give lnformation.--If owing to the default of the persons required to give information a death has not been registered, the registrar may, at any time after fourteen days and within twdve months from the date of such death, or from the finding of the dead body elsewhere than in a house, by notice in writing, require any person whose duty it was to give information to appear, in person, before him within a specified time (not less than seven days after the receipt of the notice), and discharge the duty imposed upon him. 1 “ Relative" includes a relative by marriage. l'l‘hat is,within thearea for whicha registrar is appointed,the whole district being under the management of a superintendent registrar. 8 0r :4 days under the circumstances mentioned below. ‘ It is the general duty of any person in whose house a violent or unnatural death occurs to im- mediater communicate with the Police; it possible, While the body remains in the same position aswhenthspetsondied. LEGAL MEMORANDA 1937 Restrictions on Registration after Twelve Months from the Date of Death.— After the expiration of twelve months from the date of death, or the finding of a dead body elsewhere than in a dwelling-house, such death cannot be registered except with the written authority of the Registrar-General, and in accordance with special rules. For registration under such circumstances a fee of tea. is payable Correction of Errors.--An error of fact in the register may be corrected on payment of a. fee of 2s. 6d., and upon production to the registrar of a statutory declaration, setting forth the nature of the error and the true facts of the case, and made by two persons required to give information concerning the death, or in default of such persons by two credible persons having knowledge of the case. Burial of Still-born Children.--A person must not wilftu bury, or procure to be buried, the body of any deceased child as if it were still-born. A still- born child must not be buried in any burial ground unless there be delivered, to the person burying it, either-— (a) A written certificate that such child was not born alive, signed by a. registered medical practitioner who was in attendance at the birth or has examined the body of the child; or (b) A declaration signed by some person who, if the child had been born alive, would have been required to give information concerning its birth, to the effect that no registered medical practitioner was present at the birth, or that his certificate cannot be obtained, and that the child was not born alive ; or (c) If there has been an inquest, an order of the coroner. Any person acting in contravention of the above provisions is liable to a penalty not exceeding £10. Penalty for not giving Information or not complying with the Registrar’s Requisitions.—A person who is required to give information concerning a death in the first instance, and not merely in default of some other person, will, if such information as is required is not duly given, be liable to a penalty not exceeding 40s. Every person who refuses or fails without reasonable excuse to give or send any certificate in accordance with his duty, and every person required to give any information concerning any death or any dead body who wilftu refuses to answer any question put to him by the registrar relating to the particulars required to be registered, or fails to comply with any requisition of the registrar in pursuance of his duties, will be liable to a similar penalty. Penalty for False Statements, etc.-A person who commits any of the £0110W1 ing offences— r. Wilfully makes a false answer to any question put to him by the registrar relating to the particulars required to be registered, or wilfully gives him false information concerning any death or the cause of death; 2. Wilftu makes any false certificate or declaration, or forges or falsifies any certificate, etc., or knowing such certificate, etc., to be false uses the same as true ; 3. Wilfully makes, gives, or uses, any false statement or representation as to a child born alive having been still-born; 4. Makes any false statement with intent to have it entered in any register : --will for each offence be liable on summary conviction to a penalty not exceeding £10, and on conviction on indictment to fine or to penal servitude for a term not exceeding seven years. HUSBAND, Liability of, for Debts Contracted by Wife Marriage does not, in itself, give a wife authority to pledge her husband’s credit. Whether she had such authority in any particular case is a question of tact; for a husband is only liable where it can be shown that the circum- 1938 HOUSEHOLD MANAGEMENT stances were such that the wife must be considered as having had his authority to act as his agent. Such authority may be either express, implied or catch“ sible. Express Authority.—-If it tan be proved that such authority was, in fact, given, the husband will, of course, be liable to the extent of the authority conferred. Implied Authority.+Where the husband and wife are living together, the presumption is that the wife has authority to pledge her husband’s credit for necessaries suitable tothe position in which the parties live. The burden of proving that the articles supplied were necessaries lies on the person seeking to make the husband liable. This presumption may, however, be rebutted by the actual circumstances, as, for instance, if it be shown that her husband, prohibited her from pledging his credit; and it is hnmaterial whether or not he gave notice of that fact to the tradesman, provided he has done nothing to justify the tradesman in looking to him for payment. Even. if the husband has not expressly prohibited his wife from pledging his credit, but has made her an allowance for the purpose of obtaining necessaries, or if she is already sufficiently provided with them, the presumption of BUthOI"! ity to act as his agent will be rebutted. On the otha' hand, an express prohibition against pledging his credit will not prevent his wife from doing so for the bare means of subsistence, if not in fact provided by him. Where the parties are living apart, the presumption is that the wife has no authority to pledge her husband's credit. A husband is not bound to give to a tradesman with whom he has dealt for ready money during the time he and his wife have lived together, notice of his separation from her and the consequent revocation of her ordinary authority. Butif he has during such period authorized her to deal with such tradesman on credit, or ratified such dealings by subsequent payment, then he may be liable. Notwithstanding, however, that the parties are living apart, if the wife has besn compelled to do so through the cruelty or misconduct of her husband, or has been deserted by him, and is without adequate means, she has an absolute right to pledge her husband’s credit for necessariBs either for the maintenance of herself or any of the children in her charge (including any by a former marriage ) ; and the husband cannot put an end to his liability by requesting her to return, if she continues to live apart under a reasonable fear of the renewal of his ill-treatment. Such right to pledge her husband's credit will cease if a decree for the payment of alimony has been made against her husband, or a weekly sum has been ordered to be paid to her upon the application which she is entitled to make to the justices under the circum- stances in question, and the alimony, or weekly payment, has been paid regularly. It will also cease if she be guilty of adultery. Similarly, where the parties are living apart by mutual agreement but the husband having agreed to pay an allowance neglects to do so, and where there is no agreement as to an allowance but the wife has not undertaken to provide for herself and the husband has failed to make her a reasonable allowance, the wife, if without adequate means, has the same right to pledge his credit as in the case where she is compelled to leave him. Ostenslble Authorlty.-*-Even if the wife had no actual authority, the husband will be liable for debts incurred by her if he allowed her to represent herselt as having authority, and the person supplied the goods honestlyw relying on her having that authority. For instance, where similar goods have eviously been supplied on credit and afterwards paid for by the husbandf 1‘ his liability can only be determined by express notice to the tradesman. INFANTS Inlants.——An infant in law is any person under 21 years of age. Prima LEGAL MEMORANDA 1039 facie, the father, or if he be dead the mother, is entitled to the custody and control of an infant born in wedlock ; but the Court may, on good grounds, decline to give the custody of the child to either parent, and at the same time order the parent to contribute to the support of the child. The Court may also make an infant a ward 0f Court, in which case strict control over the movements and property of the infant is exercised by the Court until the age of 21. To marry a ward without the Court’s consent, or to take a ward out of jurisdiction of the Court, are ofiences which are punishable by imprisonment. The father has the right to elect the religion in which an infant shall be educated. Liability for Criminal or Injurious Acts.--An infant is in general liable for criminal or injurious acts '; but this general statement of the law is subject to many more qualifications than was the case some years ago. A child cannot be charged for a crime committed before the age of seven years. Contracts with Infants. (See Contract.) Liability for Injuries other than Crimes.—-An infant is liable for injury done by trespass, libel and slander, negligence, etc., as the fact that he or she is an infant is not an excuse. 0n the other hand, each of these torts depends to some extent on the knowledge of the tortfeasor. Thus, that which is negligence or trespass in a grown person may not be such in an infant of tender age. A parent or guardian may, however, be liable for negligence in allowing an infant of tender years to have control of.a dangerous animal or instrument. INFECTIOUS DISEASES L Disinfection of Premises, stew—Every locai authority is invested with power to enforce the cleansing and disinfection of premises, and the disinfec. tion or destruction of bedding. clothing, or other articles, which have been posed to infection from any dangerous infectious disorder. The following rovision is in force within the area subject to the jurisdiction of the London gounty Council, and a. practically similar provision may be adopted by the local authority in any urban or rural. sanitary district z—lf any person knowingly casts, or causes or permits to be cast, into any ash-pit any rubbish infected by a dangerous infectious disease, without previous dis- infection, he will be liable to a fine not exceeding £5 ; and, if the offence con~ tinues, to a further fine not exceeding 40s. for every day during which it continues after notice of the above provision is given to the master of the house by the Sanitary Authority. On request of the master the sanitary authority must provide for the removal, etc., of such rubbish.1 Penalty on letting Infected Premises—Any person who knowingly lets any premises in which a person has been suffering from a dangerous infectious disease, without having the premises, and all articles liable to retain infection, disinfected to the satisfaction of a legally qualified medical practitioner (as testified by a certificate signed by him), or, in the case of articles, destroyed, will be liable to a fine not exceeding £20! Any person letting, or showing for the purpose of letting. any premises who, on being questioned by any person negotiating for the hire of them, as to the fact of there being, or within six weeks previously havmg been, therein any person sufiering from a dangerous infectious disease, knowingly makes a false answer to such question, will be liable to a fine not exceeding £20. or to 1m- prisonment with or without hard labour for a period not exceeding one month. Duty imposed on Persons vacating Infected Premises.—The following pro- yision is in force within the area subject to the jurisdiction of the London 3 But only within the Metropolitan distrii t. i For the purposes of the above pmvision, the keeper of an inn is to be deemed to let for hits 9211 of a house to any person admitted as a guest. 1940 HOUSEHOLD MANAGEMENT County Council, and may be adopted by the local authority of any sanitary district elsewhere :--- Where a person ceases to occupy any premises in which a person has within six weeks previously suffered from any dangerous infectious disease, and either—{M Fails to have such premises and all articles therein liable to retain infection disinfected to the satisfaction of a legally qualified medical practi- tioner (as testified by a certificate signed by him), or such articles destroyed; or (b) Fails to give the owner or master of the house notice of the previous existence of such disease ; or (c) On being questioned by the owner or master, or by any person negotiating for the hire of such premises, as to the fact of there having within six weeks previously been therein a person suffering from any dangerous infectious disease, knowingly makes a false answer,— He will be liable to a fine not 'exceeding £10. Penalty on Exposure of Infected Persons or Things.--If any person while suffering from a dangerous infectious disease wilftu exposes himself without proper precautions against spreading the disease in any street, public place, shop, or inn ; or being in charge of any person so sufiering, thus exposes such sufferer; or gives, lends, sells, transmits, removes or exposes, without previous disinfection, any bedding, clothing, or other articles which have been exposed to infection from any such disease, he will be liable to a fine of {5. Within the area subject to the jurisdiction of the London County Council, any person who while suffering from a dangerous infectious disease enters a ublic conveyance, and any person who knowingly places such person therein, is liable to a fine of £10. Elsewhere the penalty is £ 5, and is limited to cases where no proper precautions are taken, and the driver or conductor is not informed of the existence of any infection. Existence of an Infectious Disease to be notified.—Where an inmate of a house is suffering from any of the infectious diseases mentioned below, the head of the family to which such person belongs, or in his default the nearest relatives of the patient resent in the building or beingin attendance on him, or in default of such re atives every person in charge of or in attendance of! the patient, or in default of any such person, the occupiera of the house must, as soon as he becomes aware that the patient is suffering from such infectious disease, send notice thereof in writing to the medical officer of health for the district. Every medical practitioner attending the patient is also required to send a similar notice. Failure to send the notice required involves a penalty not exceeding 40s., provided that in the case of a person who is only required to send the notice in default of some other person, he will not be liable to any penalty if he satisfies the Court that he had reasonable cause to suppose that the notice had been duly sent. The infectious diseases referred to are as follows: Small-pox, cholera, diphtheria, membranous croup, erysipelas, the disease known as scarlatina or scarlet fever, and the fevers known by any of the following names: Typhus, hoid, enteric, relapsing, continued, or pu ral; and also any other in ectious disease which the Sanitary Authority of the district (and in London the County Council) may order, either permanently or temporarily, to be included in the list of diseases of which notification is required. The sanitary authorities of the various districts are :— In the City of London, the Commissioners of Sewers. In the administrative County of London (exclusive of the City), the Councils of the respective boroughs. In a borough outside the administrative County of London, the I The expressim " occupier ” includes a person having the charge. management, or control of a building or of the part of a building in which the patient is, and in the case of a house, the whole of which is let out in separate tenements, or in the case of a lodging-house, the whole of which is let to lodgers, the person receiving the rent, either on his own account or as the agent of another person. LEGAL MEMORANDA 1941 Corporation of the borough. In urban and rural districts, the Urban and Rural District Council respectively LICENCES A declaration must be duly made and licences obtained before the end of January in each year, or within twenty-one days after first becoming liable to the duty, by every person wearing or using armorial bearings, employing any male servant, or keeping any carriage or motor during any part of the Agents or stewards may make the declaration on behalf of their enalty for neglecting to make a return, or for making an Where a dog is kept, a licence for it must be taken year. employers. The untrue return, is 20. out at once. Forms of declaration may be obtained at any Inland Revenue or Stamp Office, or Postal Money Order Office. The declaration, together with the duty, should be sent to the Revenue Office, etc., and if payment be made by cheque, the cheque should be drawn to the order of “ The Collector of Inland Revenue,” “ Stamp Distributor of——," or “ Postmaster of ,” as the case may be, and crossed. It should be made to appear on the face of the cheque that it has been drawn for payment of Local Taxation Licences. Postage must be prepaid when the application for a licence is made by post, and when so made to a Postmaster, a stamped and addressed envelope must be enclosed for the reply. Licences are not transferable by law to any person except the widow, executor, administrator, or assignee in bankruptcy of the person to whom they were granted. MARRIAGE Marriage is permissible in law between any persons not within the prohibited degrees of relationship which are set forth at the end of the Prayer Book, and also between a man and his deceased wife's sister. Marriage, Solemnization of.--Marriage in England or Wales is not permitted until the necessary authority has been obtained in one or other of the follow- ing ways :— I. By Publication of Banna—Banns must be published for three Sundays preceding the marriage in the parish church of the arish in which the parties dwell, or in some church belonging to such parish and in which banns are accustomed to be published. If the parties dwell in different parishes, the banns must be published in both parishes. Where, as is the case in many populous districts, part of a parish as defined for civil purposes has been constituted by the Ecclesiastical Commissioners a separate and distinct parish for ecclesiastical purposes, persons resident in such ecclesiastical parish must publish their banns in the church of that parish and not in “ the mother parish.” The marriage must be solemnized within three months after the publication of the banns, otherwise they will have to be re-published Notice to be given to the Rector, etc.--Seven days at least before the time required for the publication of the banns the parties must deliver to the incum- bent a notice in writing, dated on the day of delivery, giving their true Christian names and surnames, their addresses within the parish, and the time during which they have lived at such address. Due publication of the banns.—After the marriage has taken plate no question can be raised as to the residence of the parties. But if perions knowingly and wilfully inter-marry without due publi< ation of their banns, the marriage will be void ; and it must be remembered that there can be no “ due publication of the banns " if the parties fraudulentlyalter any of the“ names in such a way as to prevent their recognition. But the fact that one 1942 HOUSEHOLD MANAGEMENT hf the parties has fraudulently altered a name without the knowledge of the other will not affect the marriage. Consent of parents, when required.—Where one of the parties, not being a. widow, or widower, is under age, consent to the marriage must be obtained from the father, or, if he be dead, from the guardian appointed under his will, or if there be no such guardian, from the mother. If the marriage be, in fact, solemnized without such consent it wrll nevertheless be valid. Where either of the arties is under age after the banns have been published, their publication will e void if at their publication either of the parents or the guardian of such person objects thereto. Solemnlzatlon of the Marriage—The marriage can only be Solemnized in the church, or one of the churches, in which the banns were published. “'here, by reason of the parties being resident in separate parishes, the banns of one Of them have been published in a church other than that inwhich the marriage is to take lace, a certificate of the due publication of the banns in such church must be 0 tained from the incumbent thereof, and delivered to the clergyman of the parish in which the marriage is to be solemnized, The ceremony must be performed between 8 a.m. and 3 p.m., and in the presence of two or more credible witnesses, besides the clergyman. The marriage must be registered immediately after it is solemnized, and the register must be signed by the clergyman, the parties married, and the witnesses. II. By an Ecclesiastical Licence—which may be either an ordinary licence or a special licence. (1) An ordinary licence is an authority granted by a bishop by which a marriage is permitted to be solemnized without the publication of banns. Whether such licence can be obtained otherwise than as a matter of grace is more than doubtful. In order to obtain it, one of the parties must rsonally swear before the surrogate or other person having authority to grant it, that he believes there is no impediment to the marriage ; that one of the parties has for fifteen days immediately preceding resided in the parish in which it is to be solemnized ; and, where either of the parties (not being a widow or widower) is under twenty-one, that the consent of the parents or guardians has been obtained, or that there are no parents or guardians. The marriage can only be solemnized in a church belonging to the parish in which one of. the parties has so resided for fifteen days; and is subject to the same rules and requirements as apply to a marriage after publication of banns. If the marriage be not solemnized within three months from the grant of the licence a fresh licence will have to be obtained. Such licences may be obtained upon personal application either at the F31 ulty Office, 2 3, Knightrider Street, Doctors’ Commons, London, E.C., or at the Vicar-General’s Oflice, 3, Creed Lane, Ludgate Hill, 13.0. (between 10—4, or Saturdays, 10—2) ; or in the country, at the registry office of any bishop, or from some clergyman who has been appointed for the purpose by the bishop as his surrogate or deputy. A licence obtained from a bishop's registry or from his surrogate is only available for a. marriage in the diocese in which it is issued. A licence issued by the Faculty Uthce or the \ icar- General's Office is available in any diocese. The fees payable are: for the licence itself, £1: ros.; stamp duty on the licence and on the affidavit, ms. and as. bd. respectively. (2) A special licence is an authority granted by the Archbishop of Canter- bury to marry at any convenient time or place; and is only obtainable in exreptional circumstances. On such licences there is a stamp duty of £5, and the total amount payable in fees and duty is about {30. Application for such licence must be made to the Faculty Office, 23, Knightrider Street, E.C. Ill. By the Certificate or Licence of a Superintendent Registrar of Marriages. —The certificate of notice and the licence to marry obtainable from a super- LEGAL MEMORANDA 1943 intendth registrar bf marriages are the civil forms which may be adopted instead of a publication of banns in church and the licence granted by a bishop respectively (as to which, see previous page). A certificate of notice takes tiventvsone days to obtain, and a licence is obtainable on the expiration of one day after notice ; and neither is available for more than three months. Cases in which the marriage may be solemnized out of the district in which the parties dwell.-—-lf the building in which the marriage is to be solemniaed as stated in the notice, is not within the district wherein one of the parties has dwelt for the time required, a certificate cannot be granted unless there be endorsed on the notice a declaration that, to the best of the applicant’s knowledge and belief, there is not within the district in which either of the parties dwell any registered building in which marriage is solemnized accord- ing to the rites of the sect or creed to which they belong. The nearest dis- trict in which such building exists must also be stated. If the rties desire to be married at their usual place of worship, but such building 18 outside the district in which either of them lives, permission may be obtained if the facts be stated at the time the notice is given, and the building is situate not more than two miles beyond the limits of the district in which the notice is given. b Publication of notice,--The notice is entered in a book kept for the pu ose by the superintendent registrar, who is entitled to a fee of rs. for ma ing such entry ; and where the marriage is to be by licence a stamp duty of 2:. ed. is payable. Where the marriage is not intended to be by licence the notice, or a copy of it, is exhibited at the otfice of the superintendent registrar for tWenty one days. Objection to grant of certificate, etc.—-rAny person mayu on payment of 5s., enter an objection to the grant of the certificate or licence. Such objec- tion must be signed by or on behalf of the person by whom it is made, and must state his or her place of residence and the grounds of objection. It is for the superintendent registrar to satisfy himmli as to the validity of such objection, and, if in doubt, he may refer to the Registrar-General, to whom the applicant also has a right to appeal against the decision of the superintendent registrar. Any person who enters an objection which the Registrar-General declares to be frivolous will be liable for damages and costs. Grant of certificate or licence.-4*-If at the expiration of twenty-one days from the entry of the notice no lawful impediment be shown, a certificate of notice will be obtainable on request and the payment of a fee of 18. Where the marriage is to be by licence, a certificate of notice and the licence to marry will be obtainable, if there be no lawful impediment, at the expiration of one whole day after the entry of the notice, upon payment of rs. for the certificate and {I for. for the licencei Upon a licence to marry, a stamp duty of 10s. is also payable. Places in which the marriage may be solemnizedrh 1'. In any chilrch within the district of the superintendent registrar, in the same way as a marriage after publication of banner except that where the authority to marry is by virtue of a licence so obtained it cannot be thus solemnized without the consent of the incumbent The certificate {and licence, if such there he) must be delivered to the person othciating. 2. In any building certified according to law as a place of religious worship and registered as a place in which marriages may be solemmzed : and accord- ing to such form or ceremony as the parties think at to adopt, provided that in some part of the ceremony each of the parties declare that they take the other for their husband and wife respectivelvi The marriage must be_With open doors, between 8 am. and 3 p.m.; and in the presence of some registrar of the district in which the building is registered, or, if the parties prefer, in the presence of some person certified as having been duly authorized f1 >r the purpose by the trustees or other governing body of the building or of some 1944 HOUSEHOLD MANAGEMENT registered building in the same registration district. In either case, the marriage must also be in the presence of two or more credible witnesses. Where a registrar attends he is entitled to a fee of 5s., or ii the marriage be by licence, 10s.; and where he is not required to attend, a fee of 4.9. is payable to the superintendent registrar, or ii the marriage be by licence, a fee of 6s. 6d. 3. At the oflice and in the presence of the superintendent registrar, and in the presence of some registrar of the district, as well as two witnesses ; and under the same conditions as in the previous case, except that there can be no religious or other ceremony. A fee of 10s. is payable to the registrar if the marriage be by licence, otherewise 5s. The parties may, if they like, subsequently add any religious ceremony, but it will not supersede the marriage before the registrar, and will not be entered in the parish register. Marriage when solemnized cannot be impeached on Ground 0! Non-com- pliance with Formalities.—~When the marriage has been actually solemnized, its validity cannot then be questioned either on the ground that the parties. did not comply with the requirements as to residence, or that any consent to the marriage which was required was not, in fact, obtained, or that the building in which it took place was not duly registered. When a Clergyman may decline to Martyr-A clergyman of the Church of England may decline to marry a divorced person, or a man to his deceased wife's sister : but he cannot refuse to allow another clergyman within the diocese to ofliciate at his church for that purpose. Certificates of Marriage may be obtained, on giving the name and date, either from the incumbent or from the superintendent registrar of marriages for the district in which the marriage took place, or from Somerset House (after the expiration of three months from the marriage), on payment ofafee of 2s. 6d. and a stamp duty of rd. denoted by an adhesive stamp, which must be cancelled by the person giving the certificate. MARRIED WOMEN Married WomenH-Any woman married since January, 1883, is entitled to have and to hold as her separate estate any property which belonged to her at the time of her marriage, as well as any property which she has sub- sequently acquired ; and a woman married before January r, 188 3, is similarly entitled to any property to which her title accrued after that date. A woman may dispose of her property by will or otherwise, as she may think fit, except that if married before January r, 1883, she cannot deal freely with property to which her title accrued before that date. Liability for Contracts and Wrongs.—-A married woman can contract as any other person, and her separate property is liable to satisfy all contracts made or wrongs done, either before or after. Where a woman carries on any trade separately from her husband, she is subject to the bankruptcy laws just as if she were unmarried. VACCINATION General Rule with regard to.—-Except in the cases mentioned hereafter, the parent of every child born in England or Wales, or where, by reason of the death, illness, absence or inability of the parent, or other cause, any other person has the custody of the child, such person must cause it to be vaccinated within six months from its birth, and in the event of the operation being unsuccessful, must cause it to be vaccinated again. The person respon- sible may either require the public vaccinator for the district to attend for LEGAL MEMORANDA 1945 the purpose, without fee, or he may employ a registered medical practitioner. It is the duty of the registrar of births, within seven days after the registra- tion of a birth of any child not already vaccinated, to give notice to the parent or other person responsible for it, requiring it to be duly vaccinated. And if the child is not vaccinated within four months after its birth, it is the duty of the public vaccinator for the district, after at least twenty-four hours’ notice to the parent, to visit the house of the child and ofier to vaccinate it. The fact that the public vaccinator has omitted to do so does not affect the right,which he has, to take proceedings against the parent, etc., if the child be not duly vaccinated. Certificate of Successful Vaccination,—Where the operation has been per- formed by a public vaccinator and found to be successful, it is his duty to send a certificate to that effect to the vaccination officer of the district, and on request, he is bound to give the parent or other person responsible for the child a duplicate of such certificate, free of charge. Where the child has been vaccinated by a medical practitioner he must, as soon as he has ascertained that the result is successful, give to the parent, etc., a certificate in the proper form, duly filled up and signed by him, which must be sent by the parent to the vaccination officer within seven days after the inspection of the child. No fee is payable for the registration of the certificate ; on the other hand, failure to send it involves a penalty not exceeding 20s. If a child is submitted to a public vaccinator, and on examination he is satisfied that such child has already been successfully vaccinated, he may give a certificate of vaccination. Cases in which the General Rule will be relaxed.—r. If the public vaccinator or the medical practitioner, as the case may be, is of opinion that the child is not in a fit and proper state to be successfully vaccinated, it is his duty to give a certificate to that effect, which must be transmitted to the vaccination officer for the district in accordance with the above provisions with regard to certificates of successful vaccination. The certificate in question remains in force for two months, and will be renewable for successive periods of two months until the child is in a fit state to be vaccinated. 2. Where a child, after three unsuccessful attempts, is found to be insus- ceptible of successful vaccination, or has already had smallpox, it is likewise the duty of the public vaccinator or medical practitioner, as the case may be, to certify accordingly. The effect of such certificate will be to exempt the child from further vaccination. Failure to transmit the certificate will involve a penalty not exceeding 20s. 3. If within four months from the birth of the child the parent or other person responsible for it satisfies two justices, or a stipendiary or metro- politan police magistrate, as the case may be, that he conscientiously believes that vaccination would be prejudicial to the health of the child, and within seven days thereafter delivers to the vaccination officer for the district a certificate by such justices or magistrate of such conscientious objection. The production of a certificate of the registration of the child's birth may be required before a certificate of conscientious objection is granted. Penalties for Non-compliance with Requirements.—-Every parent or other person responsible for 'a child who neglects to have it vaccinated, or after vaccination, to have it inspected in order to ascertain the result will, in the absence of reasonable excuse, be liable to a penalty not exceeding 20:. More- over, where a person is charged with the offence of neglecting to cause a child to be vaccinated, he may, although found not guilty of such offence, be convicted of the offence of not transmitting any certificate in accordance with the requirements, notwithstanding that there be no mention of the latter offence in the summons; provided, of course, that the circumstances justify such conviction. Any penalty imposed will be recoverable sum- marily, i.e., by distress, and in the absence of sufficient distress the person me HOUSEHOLD MANAGEMENT in default may be committed to prison. Persan committed to prison for noncompliance with any order or for non-payment of fines or costs are, however, treated as first-class misdemeanants. The defendant in any pro: ceedings may appear by a member of his family, or by any other person authorized by him in that behalf. Proceedings must be taken within twelve months after the alleged oiience or omission. Order may be made for Vaccination of a Child under FourteenaLWhei-e it appears to the vaccination oihcer for my district that there is within the district any child under the age of fourteen who has not been successfully vaccinated or has not already had smallpox, he may give notice to the parent or person responsible for the child to procure its vaccination. If the notice be disregarded, he may cause the parent, etc., to be summoned to attend, with the child, before a magistrate, who may order it to be vaccinated within a certain time p and if the order be not com lied with, then, unless the child is unfit to be vaccinated or is insusceptib e of Vaccination, the panent or person who is responsible 'will, in the absence of reasonable excuse, be liable to a penalty not exceeding nos. He cannot be fined a second time for disobedience to the same order: and after such conviction no new order can be made. Neither can the above proceedings be taken against the parent or person responsible, until the child has reached the age of four, if he has previously been convicted for not having the child vaccinated within six months of its birth. Rel-Vaccination of Adults at Public Expense.-—-Where the operation of re-vaccinating any person is performed on his application, by the public vatcinator without charge, he must attend at the same time and place the following week to be inspected, in order that the result of the operation may be ascertained. On request, a certificate of the result will be obtainable. If, however, such person fail to attend for inspection, he will have to pay a fee bf 2:. bd. for such re-vaccination. WILLS The making of a will is a matter in respect to which legal advice and assist- ance should always be obtained if possible, and the following statement of the general principles is only intended as a guide for those who may be called upon to make the final settlement of their afiairs upon an emergency, or under other circumstances which preclude the possibility of obtaining pro- fessional assistance. Formaiities to be complied with.—In the first place a will must be made in writing, and should be contained in a single sheet, but if more sheets than one are used they should be fastened together, and each sheet numbered and initialed by the testatoiJ and the witnesses. Any erasure or writing between the lines should be avoided if possible, but Where such exists it must be initialed by the testath and the witnesses. The will should commence in some such form as the following : “ I, A. B, of 4--~hereby revoke all former wills and dc: late this to be my last will " or, “ This is the last will of me, A. B. of ." The will must be signed at the end by the testator, or by some other person in his presence and by his dire< tion; and such signature must be made, or acknowledged, by the testator in the presence of two or more credible witnesses present at the same time, who must attest and sign the will in the presence at the testator. A will which does not comply with these requirements is void, but there are exceptions in the case of the wills of soldiers and sailors on active Service, and prisoners of war. A person to whom, or to whose wife or husband, any gift is made under the will should not be an attesting witness; otherwise the gift to him (or to her) will be void, though the will itself will be good. Inasmuch as there must be some one to carry out the Provisions of the will, LEGAL MEMORANDA 1947 all executor. or executrix (female), should be appointed, whose names and address should be given in in“, Usually two executms are appmnted' in “'5” "mi Sh‘luld decline» or be unable, to act. If no executor be appointed, or if those who have been appointed cannot or Will not act, an admmibtratur will be appointed. ('1 he administration in such cases is called “ adminis- tration with the will annexed," as distinguished from the ordinary case 0 administration, namely, that in respect to the estate of a person who has died intestate, i.e., without making a will.) G1“ 01 91m" Property t0 one Persona-Jl'aking, therefore, the simplest case, namely, where a testator leaves all his property to one person, as, for instance to his wife, the will will read thus :--. ' I v A- B. of --- hereby revoh e all former wills and testamentary dispositions made by me and declare this to be my last will. I give 3,11 my Property to my dear wife C. Du and appoint her the sole executrix of my will. In witness whereof I have set my hand to this my will the day of 19... Signed by the above As B. as his last will in the presence of us, both being present at the same time, who in his presence and A_._._ h—Tt in the presence of each other have hereunto subscribed our names as witnesses. T AddregSII.OIOO. X.-—-- . Address ....... 0 Property left to Chlldren.—-Where pro rty is left to children under twmty. one, trustees should be appointed to ho d it for them until they come of age, with power to ap ly the income thereof in the meantime for their maintenance and education. l.l‘he same persons may be appointed executors and trustees. Gilt oi Lite Interest to Wile, Remainder to Children.-l-“’here it is intended to give a life interest only, the property should likewise be left to trustees in trust to pay such person the income during his, or her, life, and after the deeease of such person to transfer it to whomsoever the testator may desire. Taking the ordinary case in which a person desires to provide for his wife for life and afterwards for his children, the will would run thus:' I appoint A. B. of and C. D. of trustees of this my will. I give and devise all my real and personal3 property unto the said A. B. and C. D. upon trust to pay the income thereof to my wife during her life (or during her widowhood) and on her death (or re-marriage) upon trust for my children then living and the issue then living of any child or children of mine then deceased in equal shares except that the issue of any deceased child shall take equally between them the share only which their parent would have taken if he or she had survived, 811. h shares to be paid in the case of males on their attaining the age of twenty-one and in the case of females on their attaining that age or previously marrying, Death of Legatee during Testator’s Llletim0.--If a pew m to whom a legacy has been given dies in the lifetime of the testator, the le .14 y will (except in the case mentioned below) belong to the residuary legatee, if such there be, otherwise the property comprised in such legacy, being undisposed of, w 111 be divided according to the btatute of Distributions, that is, among the widow I If the testator is unable to sign, the attestation should be—" Signed by M. N. by the directio“ and in the presence of the testator A. B., in the presence of as, b lth being present,” etc. lThe mllowmg form may, of course, be varied to suit any iincumstames. In many cases tho widow is given power to appoint the property as she may think tit among the i hildren, and the testati rr's deilaration oi trust is made applicable only in case ot a total or partial tailure by the mdow to exert,“ web power ot appointment. I “ Real PmP'flv" minute of ireehoids in land or houses; and “ Pemml Pmpertyflncludqall property other than 1948 HOUSEHOLD MANAGEMENT and children, etc., in certain shares. The only case in which a legacy does not thus lapse on the death of the legatee is where it is given to the child or other issue of the testator, who leaves issue living at the testator's death, in which case the legacy goes to the grandchild or grandchildren, etc., unless the will indicates a contrary intention. Time at which Will takes Eliect.--A will takes efiect as if it had been made immediately before the death of the testator; for instance, if a testator, after having given specific legacies, were to leave the residue of his property to X. Y., the property to which X. Y. would be entitled would be the residue of the testator’s estate as it existed at the time of his death, and not as it existed at the time the will was made. Codicil only Means of altering a Will when Executed.--If after a will has been _signed any alteration is required, it can only be made by means of a new will or a codicil, which should be in accordance with the following form: This is a codicil to the will of me A. B. of which will bears date the . . . . day of . . . . Whereas by my said will I have given, etc. . . . . Now I revoke the said gift of, etc. . . . . and in lieu thereof I give, etc. . . . . And in all other respects I confirm my said will. In witness whereof I have to this codicil to my aforesaid will set my hand this . . . . day of . . . . (Attestation required as in the case of the will itself.) A. B. Who are capable of Making a WiiL—A woman married after January I, :88 3, can dispose of her property by will in the same way as any other person. A woman married before that date can dispose of property belonging to her for her separate use, but as there may be a difliculty in determining the extent of such property, she should take legal advice in making a will. A will made by a married woman does not require to be re-executed after the death of her husband. A person under twenty-one years of age cannot make a valid will. Except as above, any person of sound mind and understanding may make a will. Eliect of Marriage on a WllL—A will, whether made by a man or a woman, is revoked by marriage. ANALYTICAL INDEX Auaarcm Coorrrrav. General Observations l. Apricots, to D Bluensh, Bak n w cook Buckwheat Cakes Canned Corn . Chicken Soup Green Corn . Clam Chowder . , kCoeoanut . rac er Pudding Cranberry Sauce Q a 0 Cup Cakes, P. n Dried Film. . Graham Bread . eateuoooaigalafln Page Almond Sticks. . . . 1073 Tottee . . . . b 1073 Tree, the a o a u :83 Uses of the Sweet . . 917 White, Cand Kusea . 1076 Almonds and aisins . r008 Burnt . . . 1074, :07; CW a 0 O O 1079 Cultivation of . . . for (41!“ a a o 6 I406 Husks of , . . ., 9r6 Salted . . nag , an Devrll . 10 To M o n a a a 1650 Alpine Eggs . . . .i r 305 um, . . . . 1393 Iron . . . . . . 1804 Aluminium . . . . 75 Am“, a D l 890 n u a 0 9I8 Carlin t . . . . 8o5 y . . . . , 1370 American Bread . .99? r408 Candy . . . . 1073 Cheddar Cheese. . . r202 Chocolate Caramel: . 1078 £014 1015 . rhrg e 1615 U 1015 rbro . r616 228,:0r7 . 1617 . 1017 a 1618 o {018 0 1°18 . 1018 0 1°19 . 1619 0 Ihlg . Xbao . Ihzo . Ibzo . 1010 e 102! ,, Griddle Cakes :02: Griddle Bread . . . roar Halibut, Baked. . . 1022 n Steaka 0 a 1023 Huckleberry Cake . . roza .. Pudding ' 1623 ornbalayah. . 1243,1023 umbles. . . . 1023 on Pie . . . . 1023 Mush. . . . . . r024 Mush Croquettea . . 1024 n e a a 0 1°24 Oysters, Baked . 1025 ,, Cooked in char- Page A890!” 0 o o o 0 I863 ,, Homoeopathic Treatment . 1928 Accident, what to do in case of . . , . 1869 Acid, Carbollc . . - 1575 Drum . . . . 1084 Gallic . . . . . 1893 Hyd . . . 137$ Nitrie . . . ,. . 137° of Sugar . . . , 1870 .c e e o o .0 ' . . . . . 1876 Sulphuric . . , . 1876 Acidity . . , , . 1803 Acids used in Bread- makinr . . . . 1305 Acne (set Blackheads). Aoonite. . . . . . 1374 , Adelaide Sandwiches . 1113 Adulterated Milk . . , 1280 ,, Pickles . . rr29 Adulteration of Food. - "1 Amt“. 0 Q I M16 0 O 0 Q 0 I Aigrettea, Anchovy . . rroo , a Q o 1197 Air, l’ure, importance of. 132! Albumen . . . . . 133 ,, lor- Invalid: . . 1348 Q . Q 0 e and in' get . . . 1477 n 0 O I I Ale: and Stout, prieea of 9° Alexanders. . . 330 Alexandra Sandwiches . rrr3 Alkaliea . . . . 1875 Allahabad Tankard . . I477 Allemande Sauce . . . 319 Allspiee . . 478,164! Alma Pudding . . . 91° Almond Bread In- valids. . . . . 1384 Brown, CandyKisses . 1076 ke . . . r422, r589 a I 0 l O Charlotte , , , , goo Cheesecakes . . . o0 Cream . . . . . roor ,, Burnt . . . 104$ ,, lee . . . . 1044 I Q C I O Fritten . . . , . 978 Icing, tor Cake: . . r40: a o 0 b a 0 Paste, {or Icing. . . 909 Pudding, a I 917 Puddings, Small , . 9r8 Rock. . . . . , 107a Almond Sandwiches, Fm ed . . . . 901 Soup . . . . . 134 Sponge, Baked, for lnvali . 1335 u - ~ - 1433 ing Dish . . r625 ,, Stewed 1849 , 162$ Page Anzarcu CoonaY (000%.). Peaches, to dry. . . rbzb Plefl‘ll, to Cook . . 1010 Pop Overs . . . . r620 Rroe Griddle Cakes . 1626 Rye Bread . . . 1626 ,, ,, Pop Overs. 16:7 Shad, Ba 0 a o 1027 $137, a a d o 1627 ” Hot 0 o a I 1628 Snow Cake . . a . I447 Squash, Baked . . . 1628 ” ummet I 6 ,, Winter a b 1028 Sucootaah . . . . 1620 Sweet Pickle . . . 1629 Terrapin Brown Stew. 1629 ” T0 BO. . . 1630 ,, Whlw Stew . 1630 Wafllee . . . r03o,rb;; Washington Pie . . Ib3r Axmucm Damn. Gm Cocktail . . . asro ,, Rickey. . . . 1510 Manhattan . . . . 1510 Martini Cocktail . a r5rr Pineapple Julep . . in; toga. . . a . I51: Sherry Cobbler o . 151: _ ,, Em! Flip . . 15:! SrlverDream . . . 15:: ” Sour . 0 o o 1513 Sloe Gin Cocktail . . Hr: Snow Ball . . . . Hr: Strawberry Fizz . . 1512 Sunrise . . . . . 15r3 Whisky Cocktail . . 1513 ,, Punch. . . rqr3 Sour . . . 15:3 Yankee Invrgoratoa' . r5r3 American Fish Pie . i 1224 Cap Boiler and Toaster 63 Molassea Candy. . . 1075 o o I‘ a o 1091 o o a o d :25? mmtACh o o o I 0 Amusements, Children's . 1807 W . . . . . r840 Anchovies, Eggs Scram- bled with . raar ,, Eva-nee or . rr78 ,, Fried . .304, 1193 ,, RutlandStyle. 1194 “Ch W, The e 0 0 a o a a AmhovyandEgg Flngm rror ,, ,, ,, Sand- Wirhee r113 ,, ,, Haddock Sandwirhes rrra Anchovy Biscuits, Royal rror Butter . t . rrr4,raob Croutee, Indian Style . no: D'ArtOIS. . . . . nor Edit!!! 0 o 0 a p "92 E338. a o o 0 a :19: 1950 ANALYTICAL INDEX Cl . Amen-Nut ooth Pmrder “:6 Arm, To put in a Sling . 18o: Arms, to Whiten . . l r700 Arnica . . J . l . 1803 Anne: Lotion. J o s I889 Aromatic VinegarJ s d t7oo Ali’le . e s a . 4 I496 ,, Liqueur d d . r490 Arrowmot and Black Currant Tea 4 . i170 Biscuits . . e s s 1411 Blancmange. a e b 1019 [hops ._ . s e . 14:3 for nvahds. u s H 1370 Lia-BOB o o I ‘ I Pre araticmnl L a s. so! Pu lg, Baked s u 925 .,, Steamed. . 925 Sauce . . b 261,202 Soutiié, for Invalid: a U73 Arsenic. . t . a i 1875 Artichoke and Tomato Salad .i . u J 1108 Constituent properties S‘lagf the. L e a . 813 e I i' m, Soup. l a J . .- 183 The em 5 . . 8:5 5' 032! h ‘14 Artichokes, Alla M" nise. . J i. - 15;: B‘fiM 6 J o a o FrenchMethodof - mg . . . r e 813 fi‘ied. . . v . s 813 Globe, V.R.. . . i. “26 It BOi . . 814 ,, fried l 814, 8:5 ,, mashed . 8:5 ,, with white chum. . 815 Pieiiled . . J . . no: With Llme Sauce . Page Apples, Flan of . . . Soo or , , . . zooti blazed ,. . . . .. 1029 in Quart!!!» toqu I! g , ,, Red Jelly . . . 101 Lexington Style . . 92: ' itpn of, French tiO I c 4 J . I 3° To Presfl've. . . . 342 with Custard $31100 . 023 o a 8L): Compote. . o . A 1018 CrI-am . i. b . . zoo: _ Fntcen . . , , , 97o Iced Eggs . . u . i044 {331 . . J u 1134,1584. e y. . . . .990, 11;: Marmalade . . . . 1114 Mould . . . 1018,1580 Pudding, Baked 914 Sauce . . . t t not Souifié . . . s . o7: Tart o 0 Q 0 b‘ U “Q: TriHQ. I 0 o o h '1le Wine. . . . 1477,1478 Apricots and Rice I i “No Cultivation of . . - 302 for Dessa't . . a . iooii To Dry 0' . . 1134, this Aquahitis (s0 Nitric . Page Anchovy Fingers . 0 0 no3 Ketihup. . o s . 1179 RibSURPtt“ . o 0 y 1193 5d. a 0 o o o J 10“ Sauce . . . . 2%!“ Tattle“ o o o n n I!“ “last a 0 o o o 119‘ Andmw’s Ginsu-bread l 1459 Angel Pudding . e u 913 Angelica . v o u s [642 Angels on Horseback. 0 nos Animus. 0‘ e o b d b 11° Healthof s . o . “0 Tails of . . s 4 u 530 n d 0 Q Treatment bemm _ Slaughteiing v .1 o "0 Liqueur. o . u 1400 Anodyne Lotion b . s 1889 Ants, to get rid of . . 179° Apiel Torte . . o . 1517 Apoplexv . . e 0 ~ 15¢“) Appendicitis . J . . 184b Appetite, Failure of . . 1028 Apple, The. a a o 132. 39! Alum \ Q Q d i U Q 918 n and Blackberry jam J :11! b, Cucumber Salad . mos guinea Marmalade 1155 n we Cakes . . 1011 Charlotte . i, 4 9:9, 920 Chpmcakao L Q J Chutney. . . e o no: Compete. . l . i 707 Constituents of the . oz: Crab, o Q J .4 (MP 0 e e 0 6' .n Custard . ~ 0 u . 101$ Dumplinss . . t . 9:0 Pool . . a u 0 i 101'; Full": . , , , y 979 Frost with Cream . 4 tom Gmilfl' . l u 1131,1132 o 6 o p {010 ‘lrln e l '4 4d o J “32 P Y- - . s .990, 1:43 Marmalarb s a b b 1133 Pudding, Baked . a 921: n OM e U 923 Sauce . . . . a no: ., Chantilly . ii . non Snow. 5 u9n4,.r016,roi7 Snowballs . . . u 923 Souifié, Rice and A s 971 Soup h I. s . . 18: a U i ‘ O I j b H e c Apple Tea, for Invalid! . 1375 horn . . . . o 1875 Trifle. h s J I. w 1017 Turnover , . . . 892 Use: of the . . . . 920 Water, in: Invalids . 1375 y, U o o o Apples and Cream . . 1018 and R“ a a . U (123 and Sago . . . s 023 Baked . . Q . ¢ 018 {.hal'tl‘fllSO-O‘ . c 100$ Compbte of, with Cream 1025 Page Articles of Food, English and French Names 1673 Asparagus . _ . . . . zoo Alla Casalinga . . . 1552 and Cauliflower Salad . 10% an Gratin . . . . 1520 Boiled . . , . , 815 French Style . . ~ 81b indian Style ' , , 817 Medicinal Uses ,, . . 817 Points or Peas , . H 817 £329.“? ' ' ' ' 8” o . . I 1 Runs. . . I I is'aiii Salad- - . . . r x004 $8000 . , , , , 319 Soufiié; V.R. . . , t3“ Vinaigrette Sana for. 214, Where Found . . . 810 With Essa . . , . 816 Aspic Cream . . ,. . 210 .. My ....99: ,, n from Calves' Feet . . 09: '9 n Mayonnaise . , . , zoo4 Tomato . . . P . 230 Asses’ Milk . , 1287,1288 Asthma. . . . . . 1847 ,5 Hommopathlc'l‘rea e merit . . . 1928 At Home Teas, eral Obser- aatirm 169! 00 9i 7, Yfiqdy '10 Atmiisphere, in the Sick- 93 Room . r 1 . £88: Attarof Roses . . . "1700 Aubergnie, Al Porno . . 15s: Aunt Betsy's Cake . q 1423 Auntie's Lakes . . . 1423 Aurora Sauce. . . . 254. Amrnuux Cooxnnr. General Observations . ‘1579 Apricot am . r . “1580 ,, ouid . , . tsflo A ricots and Rice . . rsflo C oko, To Boil. , . n8: Cod Steaks . . . . HM Fish Klosh . . , . rsti! Flathead, Baked . . 1582 Gramma Pie or Tart . “ism Granadilla- Cream . . :98: Green Fig Jam. . . 1582 Guava Jelly. . i . i583 Kangaroo, ‘ricassee of us; ,, Tail, Curried 1983 Kangaroofl’liail Sou b 15:: Loquat v . . b is 4 ,, Ln otant , 1584 Melbourne Pancakes . 1584. Parrot Pic . . . . 15M Paw Paw, Green, to Bid? ipos Peach and ' apple Marmalade. . . isfls Pumpkin Pie . “Muse Schnapper,Balied . . 1580 ,, with Tomato Sauce . . 1586 Sour Sop, to Boil . . 15M Wallaby, Roasted t . rsse Water Melon Preserved 15 i7 Airman: Coonnr. General Observations . 15M ANALYTIV AL INDEX I 951 Page Ausrnmt Cooniw [mat]. 1540 Baummfllensuppe . .. GullashlGuliah-hus) . H46 ghab . . . - - 154; isersu . ." . O 1'54 Kalbwmge-j. . . .. 1543 Kasegeback, , . , 1548 Nudelsu pe. . . i 1548 Wiener chnitzel . . 1549 ,, Steaks . . . I549 Austrian Pudding. . Q 925 Auxiliaries used in Cook- ing . . . 1040-1651 B. BABA with Rum Syrup . 026 Balias wiéh Kirsch , . 920 Bacchus u . . ,. 1500 Bailielor’s lgudding I , 927 Bacon. and Macamni . q 4 122$ Average Prices . . . m8 (lining of (Mortonl. ., 054 Larding, t0 Lard with. 000 . . . . . 1225 . . q .. 1004 Sauce . f 2 . .. 210 To Boil . . . . P 658 To Buy . . . . _ . 627 T0 Cure (Devonshire way) . . . ., (is: ToCuretWiltshiie way) (153 Toast and Eggs , , 1225 Badminton Cup . -. . 1500 Bani-Marie, The 7 , . 0: Baked Soup . . , . 204. Bakewell Pudding . . 927 " Til-l1. o I n Baking Dish . . , , b0 Baking, Method of . . ii Baking of Meat . . . 40 Baking of Pastry . . . 88: Baking Pan and Stand . tn Baking Powder . 1304, 1640 u 90 Brad - 1499 Baldness . . . . . i802 o o o 0 o Ball Suppen, Menus for 1758-1700 Balls, Cheese . . . , Ilq1 Balinoral Tattle-ts. 1 . 803 Banana Blancmange . . Ioiq Lantaloup ., , q I. 1020 Charlotte , . l, r 1020 Cream . . . . . i002 ,, Ice . . . . 1045 Banana Fritters . . ' 979 0 Q O O Salad. p o p q f 10% Tnflen o o o p Y 1020 Bananas for Dessert . . 1008 Fried. v. 0 or Q. l 0 1323 Savoury . . . . . 1324 with Bamn ., . . - 1523 o o. I r ’ Bandages for the Head . 1892 Bandagmg . . . , 1891: Bandoline, to Make . . 1790 Banns (see Marriage). Bantam, The . . . . 673 ,, The Featherlegged 675 Bantams, Sir J. Sebnght's 677 Pane Hal'de The - - . w 305 '9 T0 C(Ilk . . . Barberries in Bunches . n“ u use Of . . 89‘ Barbary Jam- - i . 1135 » ,lf’uy - . . I!“ y, . . Barley (mm for Inva- o o . p . . Custard Pudding . . 1473 (mldo 0 I o a L Soup . . . q 16!, lb: Sugar - - P . . 1074 Welt“ - o o o f I Where Gmwn . ,. f. :02 Baron of Beef._ , . ,. 504 Baroness Pudding . r Ba! I O Q Q Q Basil, Uses of . . 15!, n+8 Baains, To Prepare . . or; Bath Buns. . . i . 1420 Bath Lhaps . . . . 0+: Baths Water, to soften . 1791: Baths . . .1700, 1824 1820 ,, Anti uity of . . 1824 f"! C 0 0 p. 5 Q o O Q Batter tor Frying 881, 882, 1048 Pancake Baked. . . ’ 0 PM" 8' 301le . . 028 Ruleq for Making . . 01$ Savoury . . . . 700 Baumwullensuppe. . . 1540 Bavarian Creams . . . ioo; Dumpling‘la.“ . i 158 an Lhuco , Bavam aux Peches . 1003 : de Bananes . rooa Bay-Leaf, The . . . 141 Bay-Leaves . . . , 16 L8 Bayrische KnOdel. . . 15 L7 Bean, Broad, Soup . r. 184 Ctr uettes, V.R. . . “24 Ha cot, Soup _. _ . . iqt Origin and Varieties . 810 The o o 0 0 The Harimt. . . . 840 wrhit', o 0 0 I100 Beans, Alla Romana . . i553 and Tomatm-s, V.R. . 1325 Broad or Windsor . . 820 Broad, with PY 8 5 cc. . . 20 ' S is ” WISlaiuce. pa.“ . 82! urri V.R. . . . I324 grench, Alla Crema . rag ' , , 8:9 ed. . 3 1169 Golden ' ' “21 :Alla Milanese. isv H311 t' :0 'Alla Romana. r557 ,, and blamed Onions . . :40 < Boiled. . . 39 z with_ Parsley utter . . 840 Kidney . . . - - 34! I 0 i . ' Potted - - 0 - - 1324 0 o o 0 83° 1 _ Page Beamaise Sauce . . i :20 Béchamel for White Sauce 20 ,, orFrenehWhito Sauce . 220, an ,, Sabuce without t b e 321 M SOI'CS- o o c o b 1803 Bear. Observations on o o L o 3 iii Mode . . . ‘."{3f Aitehbone, to Carve . 1204 and Mutton, Relative Values . . t . 5n and Sign Broth . 1. “52 au Gratin . 6 t . 50: Baked . . a s b 40: Balls, Raw L s . . 1309 Baffin 0‘. o o o o 50‘ Btillfld * 0 o 0 Q Bone, S&in, etc., Table eights. . . BraiSfid o o 0 o I Brisket of . . . J 507 Brisket, Stewed b .. sac Brisket, to Carve . . 1204 Bmiled, and Mushrooms 787 Bmth . , 6 142 Bmwn St“. , 5 . Bubble and Squeak , 503 Lake 0 . L . . Qannelon of. . . . 5:: 24m"! Of 6 . 1204-:th (:oilamd . a . . - 403 ‘1‘,“ng ' ' ° ' 404v burned ° ' e o o s” Lmquettes . , _ o ‘5“ n (80 Veal CI'O- _ quettes). u o o . i Lu-ny M J y . 5!; n _n Tinned I b 787 Drip mg, to tiarify t 54; Dry it‘le for . , , 503 P SWIM . , . . . Fat, to Clarity , , , 54; 0f ' ' e O o 506 I! o to 519 _ 9! R08“ 0 I . Fillets oi, a la Beautim m1 ml." . . 516 n n In Garibaldi ye ” a la Genuise. 51° ,, a la Pompa- ' d0“! . 1 51 s B I“ Rossini . 517 a In N iennoise 5m 0 Q Fillets 0f, R1 hmond 5 . ,, Tnannn Style 514 Bananas , 51‘ ,, With Toma- . tn” 0 a 518 O O o o 0 ‘2q Fritters . . q . - ‘w u o o o e 6318!!th . Q . 4 o o o g 506’ Grenadines . . I ‘ 506 Hanoot oi, Tinned. . 79° 1952 ANALYTICAL INDEX Page Ben ($0084.)- I-iashed . a . b . 405 Hot Pot . t J . . 520 Hung, to Prepare . . 504 Hunts". a b J a 52° in Season 6 n . . 83 . . g . J O oints . . . . 431-413 nice. . . u - u an " y, Fried . . . 52x ,, St . . . 52: ,, with Itahan Sauce .- . 52: Leg of, Stew . b . 522 Livm' and Bacon - t 523 Liver Savoury . h . 52; Mignons of . . ._ . 506 ,, Bourgeorse e a 525 ,, Milanaise o. 1 _ Style a a 524 M I O O ,, and Poached Eggs . . . r241 " O 0 b Miniature Roun of q 526 Miroton of . t t . 526 Moulded Mincemcat . 526 Noisetta of. . . a 506 ,, with Mush- rooms. . 527 ,, with Parsley on Butter 66' 526 V6! 0 a e a P313! to Q 4 . PiCkl-U e a I e Polanttne 0 a . l 1226 Potted a a e e a $09 _ a e o o 0 Pudding of Roast . - 533 Pyramids of. . . . 512 ualit of . a . 42:, 493 guene [es on C ud- frord . . . .- 503 Ragoat of . . . . 5;: Rib BOD“ 0‘ a e 10 497 Ribs, Roast. . . O 521 {0 Cam I O a 1204 ROSSt a a a a a SD R0“ Of M o o e R011“ no a q o a 51° Rolls. . t . a O 497 Round, Pickled. . . Sir ,, to Carve . . r265 Sandwiches . e 8114, 1369 Sausages. . .. . . 504 Scotch Collope . o - 533 Sensor! h a o a a. Shin of, Soup . . . 174 Side of, to Cut Up. a 430 Sirloin, Roast . . . 533 ,, to Carve . . 2205 Sliced and Broiled . . 534 a a . a 0 $3. FM andt Fned Pota- m . Q P 4 ,, and Kidney ea 523 mi 0 n Ffiukhns 503 ,, and Oyster Pie. 500 n and Potato Pie. 500 as qud s s I 403 n 0 Q o ' Barr (conth. Pie udriing. Rim“ 0 a n m H lessees: Suet, to Clarify. Table of Prices. Tea and Egg - Tea Custard . ” for lnvalida Jelly Pept eptonized. Raw . a Whtilc . 0 233333: with Sago Cream . Tenderloin of . o 3333 Value. Part ’ I . Was; in Cooking ' I Glnm e HOP. a Soup . Tap . to condition Beetles, to Destroy Beetroot and Carrot and Onion Sala as... ~0- - 2 15's '°"e!\enal Smothered t with Oysters for Convalescents. with Oatmeal . and E ; s i: Page a a o a garterhouse) . 512 o 501' 535 e a a $34 - $30 515 . , 152: I h 5 . . 33 . . r35r 488. 135% “so 1347. use 1383 I35! I352 I352 I352 537 429 S43 543 537 1264 I i s s . Q Q 539 - 433-434 - 434 I478 seep)... Jam. seen. a H O 00%. i ) stnaltoras (see also Amer- dding Betsy Pudding ican Drinks, Cups, Wmes). bservations Genet-alt) so 8 Beer, “65—1472 1373—1382 I 0 q, 1473—1514 Page Bicycles, to Clean and Stow e a e a Biersuppe . . . . . r538 Brgarade Sauce . . . 236 Briberries, Pickled . _. rrba Briiousness, Hmnvaathic Treatment . . . 1029 Bill of Fare (see also Menu) 1715 Copy (1340) . 1685 I. II ,, ,, Copy r501 . 1680 ,, ,, Copy r720 . 1086 Birch Beer. . . . . 1478 Bird, to Pluck a . . . 163a Blane. As Food. . . . . 663 Construction of. . . 603 Distribution of. . . 604 Eggs of Dltierent . . 1294 Fun 0‘ 0 a e a e on General Observations 66r-60 Mechanism Enabling Flight . . . . 662 Oviparous . . . . 664 Respiration . . . . 663 Taking or Killing of . 730 Wild . . . . . . 731 Births, Registration of I 33. Biscuit Ice Cream . .9104: Biscuit Powder . . . 14:3 Brscurra. _ General Observations 1388-1407 Anchovy Royal. . . rror Arrowroot . , . . 14:3 Average Prices . . . 93 Cheese . . . 1198,1300 Cheese wi Cream. . 1198 Cocoanut . . 34:3, r414 Crisp . . . ,- . r4r4 DM 0 o a a a 1‘1, Dem“. a e a a 1‘1, Ginger . - . . . :43 Lemon . t . t . I417 Macaroons . . . . r417 Manufactum of. . . 1407 0 6 a a o p e 1087 Plan}. a a e o 0 I‘d? Rim 0 0 a o a s 1418 Savoy Q a e a 0 I418 a a a a a a 1‘18 Simple Hard . . . r419 Soda a. a n a a a [4‘9 a a a p a I‘IQ Bishop . . . . . . no Bites, T tment of . 1877—3 Black Butter, Eggs with 1:37, 13!: n n I ¢ 373 Black-Cap Pudding . . 929 Black Cherry Sauce . . :54: Black Currant am . . n36 Black Currant elly . . n36 ,, queur . 1496 n a as T9! - - 1377 Wine . . r48: Biaclr Lee, to revive . :70: Black Spanish Fowl . t 704 Blackberry and Apple Jam :13: ,, gain . . . :13 n Ym v ' 347 Blackbird Pie . p. . . 7 as Black-Cock, The . . 73$. 736 ANALYTICAL INDEX I953 Page Page Page Black-Cock, Fillets, 1 la Boots and Shoes, toClean 1702 BREAD (amid). Fimnqm , . . . 715 ,, _ to Solten . . . 17oz Fritters . . . . , 98° Grilled . . . . . 710 Boractc Fomentations . 1868 General Observations RORSM Q o e a o BUIQX a - e e a 0 1803 on e a o 1388I-I‘O7 To Carve . . . . 1271 Bordelaise Sauce . . . :30 Graham . . . 1396, 1621 . ’ q . a . a e I 70 o o I Q ‘ making 0 , , , , 1701 BorderofFlgs wrth Cream 1021 Home-made. . . . 1409 Blanching . . . . . 1040 of Fruit . .. . . . 1021 Indian Cornflour . , 14m Blancmange , , , , 1021 0! P1111163 wrth Cream. 10:: ' Machine-made . . . 1306 Arrowmot . . . . 1019 Borecole, Cultivation of. 824 Malted Brown . , , 141° Banana . . . . . 1010 Bomslypen'de Fumenta- Milk - - - . . . 1411 Carraan 0 Q q 0 ‘10“, ' ' ' ° New ' ' ' i O o Cornflour . . . . 10 Boston Breakfast Cakes . 1424 Oven for Baking , , 1401 Fruit _ , , , . 102 ,, (“up Pud . . 1022 Potato . . . , , 347 Ground RICO . . . 1010 Bottle-Iark, The . . . 0: Poultice . . . 1885, 18m, Ir‘Sh q I I e . . 9 1139 e a g . ISlnglass. . . . . Q a O 0 Of . “mon 0 e e e 0 1°32 .. . . . ' . ' ' 0 a x408 Quince . _ , _ , 1°37 Goosebernes . . . 1143 Recipes for Making 1408- . o e e o e 1038 soups ' ' ° . ' 146‘ Vamlla' . . . . . 1043 Velli‘tabl - - ~ ~ 73° Rim - ~ ' v e - I4" Blanket! Q a o a 0 I79: BOtu‘IS' to Clea-n . ' ' Rye ' . ' 0 0 e 1026 Bleeding (su Hailn rr- Bouchées, Aim?“ - - 39¢ Sauce . . . . . 221 hage). v . um ' ° “9" soul» ' - ~ . . 183 Blister, to Apply a 1800 Bomllabals" - - - 2°°l=°i Tea - - - . . . :4" Bloater Fritters . 1220 Bouillon . . . . . 142 To Keep. . . . . 1403 Sandwiches . 1114 Bouquet Gan“ 137- "538- 1°46 Unfennenled . . . m. Toast , . 1105 Bram- . US' 05 - ~ - . . 183 B1031"; , 1220 CODCUSSIOII oi the . . 1870 Wholemca] , _ o _ no, n Ferment . I412 305 Fritters I Uniermented 1413 O B il _ I . : . . 12:7 Filletidof . , 1238 Sauce forSheepsHead 237 Yarmouth . . 'e 00.000.00.01 ..‘Iiliealgg n 330 T935t - ,- -. - - 1339 Breads Mixed. , , , ; Blonde Sauce . 222 Braille, Sheep 3' nth Ball-Alrlms'r. 397 Blood Liaison . 213 Male!“ 53"“ 61° Cake! . . . . . 1424 Blue, Ball 01' StOn 1790 u u nth P 351'? Dishes 0 . . 1224-1357 Blue Rocket -. . 1874 , _ 53"“ 6° .. General owl-val. Blue Velny Dorset Cheese 12o; BRINan P39, The - - S 1 tion; , , O 1678 Blueberries, Pickled .. . 1m Bran Poultice. . . . 1885 Hunting , _ _ _ I,“ Bluefish, Baked . . . ms .. Tm - - - - - n77 . Menu forumpmy__ ,, To Cook. , . 1015 Brandv and 588 . I377. 1373 Summa' . , , 1722 Boards, Stainsin. . . 1814 Cherry - ~ - - - 1430 Winter . . _ I723 Boar’s Head, Importance (Imfl'el' - - ' - - 1454 ,, Wedding: Sum- saOf. . I I a a o a :3: “ met . . . . 2 m l a e a 0 Y' . . . Bore..." , , , , , "l; (m... . . . . . .... 53,,“ 01;"? _ 3;. Form. in N059. a e o a a 91° Decoratién 0 1699 etc. . . . . . 1872 Raspberry . . . . 14oz Bmtg’Famfly Eco: 7 Boiler or Boiling Pot. . 58 Sauce ._ - . . . 20: Mm'cal for Bolling, Method of . . 114 Bram (Bumishlfleo Clean 1792 ‘ wk ' x 20 Boiling of Meat . . . 408 Brass Candle-strolls, to for a w - - 7 Boiling-point of Fate and P011“! - - - I792 ” Summer 1 0 . . . . 411 ,, Ornaments, to Clean 1703 winter - I720 Boils . . . . . . 1802 Brawn Pruner. . . . 05 Gmemlobsé. 720 8011,, Treat. ” Tm . ll Q a a ” vati‘m 1678 ment . . . . 1928 Brawn, to Make . . . 059 Menus for Si b-s ' . _ mp um~ Bologna Sausages, Imlta 6 Eliza-Died m6 met _ ' . :7" tion. a a Q a 3 a It I I O Q - ’ 80mm, 3 a e e I I Fruit , , _ , 1047 American . . . . I40 wedd 'Ob: 1733 Bon-Bons, Maraschino and Butter Fritters . 980 "'8. Cream , , 1085 and Butter Pudding . 011 B "Fails" - v o ">30 ,, Raspberry and Water Poultice . 1880 ream. BAR - - - . 30'; Cream . . 1088 Baking Powder. . . 1409 B n ‘fillled - . . 301 Bone Soup. . . . . 205 Brown . . . . . I390 math-1'0“! - e - ~ 135‘; Bone Stock . . . . 118 Brown, and Chestnut fired“ - - ~ - - two Bones, Devilled, Same for 241 Pudding . . . 912 BY'mlme u“ - . - =17 Marrow . . . , . 524 Brown, Cream . . . 1003 we Mall" ' - - {WWI . Cornposition, of 523 Brown, Cream Ice . . 1045 .. Nmrmnlee . . lg Boot Baste (Black) , . 1701 Brown, Pudding . 931, 933 Briekbat Cheese . . . iaoa Boot Polieh (Black) , . 1701 Crumbs, Brown . . 1040 Bride C41“! ($80 4M 'ed . 1047 Lek") . . . . r425 B°°t P0551! (Brown . . 17oz ,, Frl_ . . . ’ . . BOOM BIOWD. t0 dal'ken. 1703 ,, White . . . 1040 Bright 1 Duease , , ,, ,, to dye black 1793 Cutlets, V.R. . . . 1325 Bl'lll. The - o . . . 30¢ Boots and oes, torender Dally consump - 1393 a la Conte . . . Waterproof . . r79: Dumplings . . . . 1590 To Carve . , , 1954- ANALYTICAL INDEX 0 Page Bnll,To Choose a . . 306 To Cook. . . . . 300 Briila Soup . . , . 205 Bri ache Paste . . . . 882 13th . . . 1420 Britannia Lietal, to Clean 1793 Broad Beans (see Beans). Broccoli, Alla Pannigiana 1553 and Cauliflower. . 828 wind 0 I b 0 e Broiling, Method of . . 112 Bronehitis . . . . . 1848 ,, Chronic. . . 1849 ,, Hommopathic Treatment 1 1029 Emma, to Clean. . . 1703 Brood Khutjes . . . 1590 Brose, Pease, V.R. . . 1341 81mm. Ber-f . . . . . . 142 Bouillon . . - ~ 143 Q I I . Chicken . . . .142, 1353 ,, Chi‘fonad Style . . 143 Corkie Leekie . . . 143 Eel . . . . . . 1354 anlish Hotrh Potrh . 145 French Family Sou . 144 ,, H itch Poteg . 144 Lamb’s Head . . . 13“ Mk 0 I I e e e ‘4‘ Mutton . . 146, 1355, 131,0 Okra Soup . . . . 14o Pan Kail . . . . 147 n o o o J Sago and Beef . . . 13s: Scotch . . . . . 147 ,, Kail . . . . 140 Sh ’s Head . . . 148 The erm . . . - 11% Veal . . l . . . 149 Brown Boots, to darken . 1703 ,, ,, to dye black 17% ,, to remove stains 1793 0 l 0 U nut pud- ding . . 932 11 Cream . . 1003 ,, ,, Cream Ice . 104s .- .. Pudding 01mm (,ravy . . 210,1337,1338 Onion Sauce . . 238, 249 Roux. . 4 . 0 I . b I BROWN 81mm 0 Brown Soup from Tinned Mutton . . s ,, Vn'otable Soup, V.R. . . . 1319 Browning for Stodc . . or Liquid Lara- mel . . . BYUiW O 0 o e a BM Himmvpathic Treatment. . . BnmoLsr Soup, ( Ivar. . ,, ,, With Tapi- oca . 14o Brushes, to Wash. . . Brussels Sprouts, Al Si- 1110110 0 o 0 um I O O O I 9' e H u u u Page Brussels Sprouts, Cultiva- tion of. . . . - 8" sakd. I 0 0 . Q 0 o 0 O 8011p . 0 o I O 18 Bubble and Squeak . . $0 BUCk, a n e 0 1208 Buckskins, to Clean . . I703 Buckwheat Cakes. . . ms Buflalo's Milk . 1287, 1288 Bullet Supper, French Mmu . . . . 1758 Bullock’s Heart, Baked 510, s: 1 Bunions . . . . . 18o: Buns, Bath . . . . 1420 Cream . . . . . 906 Hot Cross . . . . 1420 Lemon . . . . . 1421 Light. . . . . . 1421 Madeira . u . . . 1421 Plain. . . , . . 1422 . 1 - ~144° BVu‘t<>:iiaé . . . . 1422 u n up . q . 1501 Bui'i: .y . . . . . 1003 Burn, to Treat a . T . 1891 Burnet, Use of . . . 1039 Burns . . . . . . 1809 Bumt Almond Cream . 1045 ,, Almonds , 1074,1075 ,, Cream . . . . 933 Burnt sauoepan , . . 1794 Butler, The. Duties, After Dinner . 1763 ,, Boiore Dinner. 1703 ,, Carving. , . 1762 ,, Domestic . . 1702 Burma. Anchovy 1114, 1296, 1647 and Cream Liaison . 212 Black, Eggs With 1237, 1312 (.hurning of . . . .. 1289 L - 0d 0 a Y Cotter, for Icing . . 909 Colouring . . . .. 1784 Crayfish orShrim . . 213 Creamed, for sand- wiehes . . . . 1116 (reaming of Sugar and 914 Crust for Boiled. Pud- dings . . . . 882 Curled . . . . . 1297 Cu 5 . . . . 1117 'led. . . . . 215 Du-tetic Properties. .. 1288 Fa' or Feathery 6 . 1297 for akes . . . . 1404 for Pull Paste . a . 880 Fresh, to Choose 1 . 1297 Fresh, to Keep . . 1297 Gmeral Observations on . . . . 4 1285 Green . . . . . 1118 Ham Q a 0 I q 1“” Kllldi o o o I o Liaison, Kneaded . . 213 Lobster . . . .215, 1298 Maitre d'Hotel . . .. 1047 Margarine q . . . 12o0 o o b a 22°, 27! Mlmtpelier . . 215, 1298 Moulded. . . . , 1298 Mustard. . . . . 1119 Nut Brown . . . . 277 1 Bn-rrn (weld-)- Rancid, to Sweeter! Ravigole or Green R091.” M a 0 Salt, to Choose Salt, to Preserve Sauce, Black . SOOtCh e e 0 Test for . . . To Clarify . p To o O Watercress . . Buttered Ben - Buti'ermilk. . . Page 1289 215 1295—1299 .0.’.. I Butters,_ Compoundm Re' apes -- C. CABBAGE, The. Al Porno . an Gratin Boiled . Braised . Buttered. .00; 0"... '0'... Iota-O. Farcito All' Americana Kinds . . Kohl-Rabi o Minced o 0 Origin of the Pivkh-d Red. Red Salad . Red, Stewed saVQY e I Soup . The Wild . With Sausages . , White Sauce ‘1.."QIO 0.00.0.0109 j1giowl 1298 1298 273 1075 1819 1207 1289 1123 1517 123 I 4 :74 I 54 824 822 823 824 1554 163 £22 24 823 1163 1104 825 147 162 824 1545 23 Cabin'et Pudding 933, 1007,1024 Cafe Noir, Sersmg Of CAKE. Almond . . . Almond Sponge Aunt Betsy’s . Breakfast . - Bride. . . . Christening . 2 . e Cocoanut . . 0 O . Common. . - Composition. . Economical . 6 French . Q 0 Fmit. Q q 0 Genoa . . - Holiday . , 0 H'm . g ' Huc eberry . 100d I q 0 . 1m?“ ' ' ' ‘m 0 0 . Lincoln . . ¢ Luncheon . . Madeira . , . Marble . ,. . M‘" 9 g I g . 7 Plain. O n . ,, for Lhildfi‘n Plum. 6 . p 3 0 !719 1422, 1389 H.100. .p N.,-."._... .p ‘..).-.“....I. I) 90..- w #00000010' year-0100000000 1423 1423 1424 1423 1425 1427 1427 1428 1428 1428 1431 1432 1432 I413 I434 1594 1622 1434 1435 1435 1418 1410 1430 1436 1437 141% 1413 1419 1440 x439 ANALYTICAL INDEX 1955 Page _ Page Page CA“ (W), Calcutta 'Bectie, to Cook 1003 Candied Chestnut; , , “,7, Potato , , , . . 1440 Calendar of Food in Fruits . , q , _ I 128 Pound , . . . . 1440 Season . . . 98-102 Peel . , , , , . 107;, Rice _ _ , . 1441, :44: Cane, Tim. . . . . ih3 Popcorn, _ , _ . 1077 Sandy . . . . . 1544 (mlden . .. . . . 4s: Canny. Saucer, for Tea. . . 1443 SvnibolofDivine Power 400 American . . . . 1073 Savoy . . . . ~ 1441 Brains. Cmustades 0* - no .. Molasses . . 107$ Seed, Common . .. . 1440 n Filed - - - “8 Cocoanut . . . . 1080 , VCI')’ u e 1445 n Styh“ ' 438 KISSCS, Brown Almond :07!) Snow. . - . 1446, 1447 n villalfil'l’t" Sauce . White Almond 1071; m o 0 o 0 _f0r' - ' ' 0‘: Saga 0 0 XU77 sponge _ _ _ , , 1448 ,, with Black But- Pineapple Snow . , ml 5 Tennis . . . . . 1451 ,tel' bdum- - 439 R'MPes i"! - - . . 1075 Thanksgivmg . . . m: 0 With Mm" dee . . . . . 1000 Tipsy ' . ' . . m“ Idil-IOtelSauce 430 Tmst . , , . . “,7? To Ice a. . - . . “M n With Poulette Canned Cum . . . . 1010 To 106 ; Wedding , . 14o! Sauce . . . 4W ( annell Pudding , _ _ q ,4 Useiul . . . . - 1482 EM ' .' ' ' ° ‘ 44° c‘mnd‘ms ' ' - - - 112: Vanilla . . . . i 1453 1‘0": FrFa-“iée M e ' 453 n "f 3"“ - - . $11 “'all‘lllt . o o I 0 II ned . ' q . n hlckl‘n 0 . hm Webster. . . . - 1454 F°°t BYch- - ' 5 Camahul’» Bdrana . . 1020 Weddi , to Ice 1 62 1 o n P v - - -9° v n eon. . . in Weddinng, Very Good .' 1:52 at "'de - - - 11‘“ canVBSbaclt, Boiled . . J3, Yeast . . . . . 1454 Head, 3‘ ""4 - - ' 44’ up" G'me‘berry Jam . isoo Yorkshire Ginger . . ms .- C"!le"d - - 44m“ Caper Sauce - . . . 22: c‘m. ” O o O n ,, . . Gena-a] Observations 1388— ” Filed . o 443 u '9 Substitute 101' 1407 ,, Hashed . . i 444 c O 222, 270 (Saalsoli'stunde'CakeJ .. Mvulded- - - 4" “will”, Tht- - - m Auntie’s. 0 e o 0 x423 II P“, ' ' . . c " Ruab'ted' ' Boston 13mm; . , 3434 ,, Potted . - - 4M ape“, Cultivation of , 222 Breakfast . . 9 Q 142‘ ” SJUOB for o 330! 31° ( aP'm, "f . Mu Brioches. . . . . 1426 n Tmn'fl' ‘° cu’k 7”" (law-“5' t° D'w“ ' - ' M9 Buckwheat . . . . 1015 n T9 69"” ' ' “06 “plum Pl‘klm - - “1163 Cocoanut . . 1385, 1413 n “immune same » n . . 1104 Coooanut Rock. . . I427 .tur' ' ' ' 2“ Can" U” Of ' ' "'19 Com . . . . . . i429 » “"1 Malt" Mun" ' - ' - 107: Comflour . . . . {‘29 d Uiluunng fill. Siam . 31‘ Cream . . . . . i421) 53"" - 444 cream - . . . 1004 cu ' g y. q Q g Q, " . l I o De 'ciosa. . . . . 150i 54"“ ' 443 L‘qu‘fi ~ ' ~ - - 1647 Dessert . . , . . 1429 n :0 Tomato Pu‘ldmfl - . . , 934 Doughnuts . . . . i410 53““ ' 444 R“ “"1de ~ - - 0+1 Drop. 0 o 0 o n Hm! ' . ' ' '_ . b 0 Duteh Koekies . . . 1w: ‘ Kldm'vvmm 563mb“ Cmm' AmmmChOm» ,, Wafers . . ,. 1502 _ hill!“ - - e e 445 L1" - - . . . 107B Farmer's Fruit . . . 14:1 Liver and_ 1330011 - . 447 Chum late . . . . 1077 Fish . . . 323,326,1353 00 Bram - e - 44° ; “cam . - - . . 1078 Flannel . . . . , 14;: n semag"? - ' 459 Rabeen’Y . . . . 1078 Gateau St. Honoré. . 1432 u "Em 0mm" Purée 447 S'me'Tl'Y - . . . 1078 Graham Griddle . . m: ,. mgumhquanw “8 - . . . 1070 dianMeaFla .13 - - - Iquwr. . .i Emmet“, for pi“ , 1:02 California Jumbles . . r420 (:arbnlio Aud . . . . 1%? MM] _ , o , 9 _ 1417 Calves, Fattening of . . 4h8 Larbuncie . . . , _ "4‘13 Neopuman _ _ , , 14g Names of . . . . - 449 Cardinal Saur‘e . , , 2.4 Petits Fours . . , 1438 Time to Km ,' ' ' 455 ("rd‘m salad ' o q 0 104 5 een o 0 o n e :44! calves. Fat. Ag 1c : “‘1‘”?le & e e I 82$ aisin . . . . . 1441 "m - - 09! arp, e , , _ ’ Rice . . . . . . i418 »_ T411 5°"? - "'3 Baked ' . {06,fi; Rice Griddle . . . 1020 Cambridge Sauce - . . an lined . . . , M R . . . - . . u I o o d o I . . Rout, , , , . 1080 Camembert Cheese . . [293 Carpet , tut‘lean. _ _ n ‘ Savoy . . . - . 1413 cm]? me‘lrr ' ' ' "79 I'd-3V - - - . . 1,94 Scott], _ . _ . _ 1443 camphor, Spirits of . . 1805 To remove Ink from . m“ Scotch Oat . . . . 1444 68mphth "11,-. - - 1M Carpet. to return a smp 0 I o o I II of l o 1 n I Sane 0 I o o e wmc ‘ T" ' e o o Strawberry Shortcake, 1450 Cnummu Cooxiiiur (see Pan-ail: SAUN‘. . .274, 1179 sugar Icing for. _ _ 14b; .AmencanCOOkery). Carrageen Blali man e _ 1 ‘74 Tu _ , , , , , 1450 Canadian Pudding . . on ,, (hll‘t [are _ _ x 78 " To Toast , , _ :45; Lanai-ndam. . . . 1003 CmH,Camm. . , 17m TUP . . o o o 14" I, ' I ' 91‘ ‘ armtl Th, e e o . [42 vidom sandwich“ , 1453 Cancer . . .I . . . 1850 and Beetmi t I in , T “37 “Mme; , , _ , , 1453 ,, of the‘Liver . . ill-,7 and Lentil Soup , 15‘ 1956 ANALYTICAL INDEX . Page Page Page Carrot, Constituents of the 826 Celery and Macaroni Stew 831 Carcass (gourd). am . . . . . . 1137 and Nut Salad . . . 1096 D’Artms - - . . 1199 ,, (Imitation Apricot) 1137 and Oyster Sala . . 1103 Fingers, Cayenne . . 1299 Pro ies of the . . 826 and Truffle Salad . . 1090 Fondue . . . 1300, 130: Pu ding . 935, 936, 1325 and Walnut Mayon- Fritters . . . 1200, 1548 Sauce . . . . . 239 naise . . . . 1109 Gruyere,_Sandw1chee . 1119 Seed of the . . . . 827 and Walnut Salad . . 1108 Macaroni . . 1211, 1303 Soup . . . 185, 1528 Braised . . . . . 829 - Meringue! - .- . . 1200 Carrots, Boiled . . . 825 Cream with Croutons .. 180 Method of Making . . 1290 for Gar-rush . . . . 827 (‘roquettes . . . . 830 Methods of Serving . 1299 Gem p a d' a a e I a ()mt'l't e g . - . Glazed . . . . . 827 Fritters, Curri . . 830 Patties . . . 1201, 1301 Stew“ 0 0 a e 0 82° 0f 1 a a a 187 POI'k o o a a a a “0 Use of . . . . . 1039 (ing/in of . . . . 829 Potted . . . . . 1303 with Parsley Sauce . 820 Rdgflot of . a . . 832 Pudding. . . 1202, 1591 a e a a 1115 o e e o . Art of, At Table 1258-1274 Sauce for Boiled Turkey 223 Ramakins . . 1202, 1301 . . 187 Recipes for . . 1295, 1299, Knife, to Sharpen . . 1201 Soup . . . Of 1264 Stewed o I e I o 33! 1304 1262 Vinegar . . - p . 1179 Croquettes and . 1332 . in ,Fish.... ,, Game. . . . . 1271 with Cream . . . 831 . . . . . 1202 ,, Mutton and Lamb . 1200 with Espagnole Sautx. 832 Sandwiches . , 1115, 1302 ,, Pork . . . . . 1298 with White Sauce . . 831 Sauce . . . - . 274 ” P011!“ 0 a e a 12m ‘0' China.— a u o a a o a x20: ,, Veal . . . . . 1205 Cement forLinoleum . . 1795 Soup, V.R. . . . . 1320 Cask Stand . . . . 7r Cerbolla con Tomale. . 1570 Stilton, to Serve . . 1304 Cake, to Clean . . . 1795 Census, General Obser- Straws . . . 1203, 1302 Cassell Pudding . . . 930 vations . . . 1388 To Choose . . . . 1291 Cassanou'. Coonav, Rn- Ceylon Lobster Curry . 1003 To Keep. . . . 1299 cipes . . 1520—1524 Cameo DISH Cooaaav, Toasted . . . 1223, 1304 Casserole Pots. . . . 74 Reci . . 1517—1520 Varieties. . . . . 1291 with Potatoes, V.R. . 1331 Castle Puddings . . . 930 Chafing Dis ,The 0 75.1514 to CastorOii . . . . 1893 Chamois Leather, Zéphrres of . . . . 1224 . 1705 Cheesecakes, Almond. . 890 Catarrh, Hommopathic can . . p Treatment . 1929 Champagne Cup . . . 1501 Apple . . . . . 891 ,, of the Liver. . 1850 Parisian . . . . . 1501 Folkestone . ., . . 900 0 e ' p 0 1060 1.611100 0 e a e a Dairy Breeds . ._ . 42o Jelly. . . . . . 992 Cherokee . . . . . 1180 General Observations Chantilly Apple Sauce . 202 Cherries, Dried . . . 1138 on a o a C ,' a a a fOt' a o a e Plague or Rinderpest . 48 Chapped Hands . 1805, 1803 Morella, to Preserve . 1148 Principal Breeds . 418-420 Chapped Hands, Ointment Pickled . . . . . 1105 Quality oi Beef. . . 421 for , . . . . '1888 To Preserve. . . . 1138 Candle . . . . . . 1378 Char, The . . . . . 305 Cherry, Antiquity of the. 895 Caul a a e e e e Charlotte, ‘ 18 st. a roo‘ Bill!!!“ a a he a e Cauliflowerand Asparagus Almond . . . . . 990 ' Brandy . . . . . 1480 Salad . . . . 1on4 Apple . . '. . 919, 920 Compote. , . . . 1022 and Broccoli . . . 828 Banana . . . . . 1020 Cream Ice . . . . 1047 Baked, with Cheese . 828 Goose . . . . 1029 {am . . . . . . 1138 Curried . . . . . 829 Russe . . . . . 1004 iqueur . . . . - 1497 Fritters . . . . . 1528 Chartreuse 1 la Gastro- Pudding. . . . . 936 In Stufato , . . . 1554 nome . . 561 Sauce . . . . . 203 Pickled . . . . . 1104 ,, of Apples. . 1005 Sour, Soup . . . . 200 Salad . . . . . 1095 Chate, The. . . . . 830 Tartlets . . . . . 894 Soup . . . . . 180 Chateau Briand Steak . 512 Water Ice . . . . 1050 Cauliflnm Chanda“ $8000 I a a 3b3 Wine. 0 0 I e e White Sauce . . 828 Chaud-Froid Sauce . . 223 Chervil . . . . - - I43 . . . . . 1104 Chautleur, Duties . . 1771 ,, Use of . . . . 1039 ,, with Onions . 1164 Cheddar Cheese . . . 1292 Cheshire Cheese . . . 1291 Caviare and Prawns . . 1190 Cusnsa— Chester Muthns . . . 1450 Bouchees . . . . 1196 GeneralObser-vations . 1235 Chester Pudding . . . 937 Cronstades . . . . 1190 Aigrettes . . . . 1197 Chestnut, The. . . r 188 Pancakes . . . . . 1196 and Macaro . . . 1303 Chestnut, Amber . . . 895 Caviare Patties . . . 1197 ,, ,, A l'Ital- Cream . . . . . 1005 Sandwiches . . . . 1115 enne . 1278 Faroe . . . . . 281 a a O O O VaRa a o o o 0 O Cheese Fin . . . 1299 Balls . . . . . 1197 Sauce . . . . . 224 Cultivation of . . . 227 Biscuits . . . 1198, 1300 Soup . . . . . 188 Vinegar . . . . . 274 ,. with Cream . 1198 Chestnuts, Candied . , 1076 Ceilings, toClean . . 1795 Cream . . . . . 1302 Caroline. Celery . . . . . . 829 ,, Cold . , . . 1198 Ala Marengo . . . 670 Al Fritto _ _. . . . 1555 ,, leitea . . . 1199 and Ham Sandwiches. 1110 Parrmgiana . . 1555 Croilstadea . . . . 1199 and Rice Soup . . . 1354 and Cucumber Salad . 1095 Damson .. . p - . 1140 Boiled, Turkish Style . 67° ANALYTICAL INDEX 1957 Page Page Pa e Cman (00,114.). Calcium (001114.). Choke, to Boil . ., , 158:1 Bomhs of . . . . 670 with Supreme Sauce . 693 Cholera. . . . . . 1843 Boudlns of . . . . 07a Chicken-pox . . 1845, 1915 Chop, Steamed . . . 1306 lu‘ ,, Sauce for . . , z 8 Broth .. . . 142.1353 Chickens,Ageand Flavo ,, ChiflonadeStyie. 143 of . . . . . Cannelons of . . . 009 Livers, Devilled . . 1205 Chops, cal , , , _ Casserole of . . 1 672 Moulting Season . . 091 Chomp (560 St. Vitus’ ance . gold, Garnished . . 003 Chicks,.Feeding and Coop- Choppin Bowl and Board 07 475 ream . . b 673, 1304 mg . . . . 684 Choux Paste . . , , 38, Cream . . . . . 671 The Young . . . . 083 (“how Chow, Tomato. . nag Crepinettea of . . . 073 Chi Salad . . . . 1000 Chowder, Clam . . . 1228 Croquettesof . .674,1231 To ress . . . . 833 ,. Fish. . , , 3,5 Curried . . . . 089, boo Chiflonade Salad . . . 1105 Christening Cake , , _ “as Custard . . 0 . 1 1304 Chllblalns q . . 1863, 1915 Christmas Cake . 1426, 1427 Cutlets oi . . . . 674 ,, Lmimen for ,, Plum Pudding 90°, 9°; Devilled . . . . . 1234 Unbroken . 1888 ,, Puddings . . 939,940 Escalopee of . . . 67$ Clrlnnlunl— ,, ,, Sauce for 370 Essence . . . . . 1354 Bad Habits in . . . 190! Christopher North’s Sauce 239 Fillet 0!, Baked , , 1305 Baths for . . . . 1002 Chrome Bronchitis , , 1349 ,, ,, Grilled , , 1300 Games for . . . . 1897 . Gout . . . . 1855 ,, ,, Steamed. . 1305 Lungs and Respiration. 1908 Chu ,fl'he. .. . . , 308 Fondu oi . . . . 706 Necessity for Cleanll- Churnmg . . . . . 1289 for Invalids , , , 675 ness. . . - - 1903 n T1111wa - . . 1784 Forcerneat . . . . 670 Rearing and Manage- Chutney. and Egg Sand- Fricassée oi . .676, 1307 merit . . {003-1915 Wiches . . . . 1117 Fried in Batter. . . 076 Stomach and Diges- Apply . . . . . 110; Fritot 0i. , , . 077 tion. . . . . 1909 English . . . . . 1105 Grilled , , _ , , 077 The Infant . . . 1910 Indian . . . . . 1100 Gumbo , , , , , 078 ,, ,, Milk. . . 1012 Mango . . . 1166,1009 Italian . . . . . 678 ,, .. Numinl't- - 1913 53"“ - - - . . 1106 euy e e a e e e II II Ream T‘mw . . ' . ' 1167 lopps . . , , , 078 Han . 1913 Cider . . . . . , 143° Kromeskis . . . . 07 ,, ,. Wmth Ind n CUP - - o . .- 1502 Lth 88 Cutie" . 0 a Dmsmg ' ‘91! I, I“ e a o a Q 10‘7 , Stutled . .079,1227 ,, ,, Wet Num- n Fund! - - 4 . 1480 Liver Patties . . . 079 10007, ""3 0 Sa““- - - - o 240 Livers on Toast . . 080 Children’s Amusements . 1807 _.. Taps . . . , , 315 Mayonnaise of , , , 080 Clothing 0 . e e 1897 Cinnamon . . e . . 1042 e e 272 Mayonnaise Sandwiches 1115 Complalnts . ._ . . 1902 _ ,, The Tree Medallions of . . . 08o Diseases (see Dlseases, Cirrhosis of the Liver , 1857 Mince of, Breaded . . 080 Children’s). 8 8 Citron Marmalade . . 1129 I q Q 0 o 2 4 Mince,kaed. t .1308 Food. . . . . . ,, Sauce . Minced . . , 680,1307 . . . .1300 Cltmm‘nl-Illem’. . .149 Hour. 0 7 , _ 1301 Cl'llll Vinegar .214,118o Clam Chow er . 1228,1017 I O O Panada . . . .081,1304 Chill . . . . . . 1803 ,. SOUP- _- o . . 1617 Patties . , . . , 081 Chllwars, To Cook . . 1004 Clams au Gratin . , , 1017 Pie . , . . t 082 Chimney on lire, to put ,, Baked . e . . 1618 Pillafi . Q q g . I 0 e o e II I O Q Potted . . . . . 083 China, Cement for . . 179$ Claret Cup. . . . 1501, 1503 Puree for Garnish h . 083 Chips, Pineapple . . . 1132 ,, DresSlng,foa‘Salads 1109 Puree with Rice . 084 ,, Potato . . . . 1247 ,, ell . . , 993, 993 uenelles of, . , . 084 Chitchkee Curry . . . 10: 4 ,, u ed . . . . 1505 amakins of . . . 0H8 Chives and Tomato Salad 1107 Clarified Sugar, for Water Rechautleot . . . 085 ,, Useot . . . 1030 Ice . . . . . 10 8 Rissoles of . . . . 085 Chocolate, Almonds . . 1079 Clary Wine 0 . . . . 14 1 Roast . . . . . 080 and Cocoa . . . . 1473 Clent Sandwiches . . . 1110 ,, French tvle. . 080 Bombe with Fruit 8 . 1047 Cloth, to 1.37 for Dm- , Stufled wrth Herbs 001 Caramels . . . . 1077 ner . . . . , 1090 S d . . . .087,1000 ,, American . . 1078 Clothes, To Bru h , , 1795 Sandwiches . . . . 1110 arrageen . . . . 1378 ,, To Um- . . 1795 Sauté . . . . l 087 Chocolate Cream . . . 1000 Clothin , ml" to Smothered b . . . 710 Cream Ice . . . . 1047 an _. . . a 1795 Soufllé 01 . 087,688, 1305 Farina . . . . . 1049 Clothing on Fire . e» . 1705 Son? and Gwen Com- lblb 1cm:- . . . . . coo Clove Dropll . . . . Io SOUP, Clear Cflld , . 150 “(Mid . . , , , 1033 ,, Liqueur. e e . I497 Soup for lnvalicls . . 1334 Omelet Soufflé . . . 929 Cloves . . . . 416,104: 0 l 0 ' Pra'hn” I e 0 a a 107° e I U 0 0 Stewed . . _. 1365,1509 Pudding, , , , , 5,3 guaohman, Stewed with Rice . . r520 Sauce , . , , , :03 Choosing the Horses , 177; The Baking - - - o7I 309516 - . . . . 073 Driving . . - . . 177° Of a . . sthkl . . . . . 1°79 . , .. . q 17')? vol-au-Vent of . . . 600 Tart, German . , . 1343 Use of the Whip , . 177, with Italian Sauce . 603 Tartlets . . - . 305, 896 coats, to Dry-dean . , 1793 with Macaroni . . . 0o! T0_Make . . . . 1473 Coburg Puddings . . , 94° with Riceand'l'omatoes 092 Chokmg . , _ , . 157° n '1' e , , , . 1°33 1958 ANALYTICAL INDEX P488 Page Cochin-Chin! Fowl, The, 70 Coffee Min _ _ _ b Page cock"'l*°°ki° so“ rand-1 15 Mfgd . . . . . 1022 cotgicliffztrl’smtnr (“"31" x v 0 or 0 n ; ’ e . .' Cockle”Leel1ie”Broth . . gallium, 2°? » Puréc.W1thRice as: Cockle Sauce . . . . 254 Roastingof: : I :13»; " Rw’le‘“ . 085 Cockles, Pickled . . . 1167 Sauce _ _ _ _ _ 20‘ n Salad . . , 4,147 Cocktails (see unduAmeri- faCreamlce 1 g ” saw“! - . 1509 oanDrinks). Saving“ ‘ 10‘ c " VOI-Qu-Vent . 090 Cocoa and Chocolate , 1473 Test for . I I I I 15:: $113233” of . 1247 iaisuzlgeveragfl . - 4 :470 $0 gratin Perfection . 144,9 Duck and Red (gaging; 1:3; 1.... : : t : :.:Z T8 1.3;; ' - "7" “7° » Haw- . Me To Prepare . . . a 1474 Various Kinds . ‘ ' n Salmi of. . 098 Cocoanut, The . . . 189 With Milk ' ' ' 1‘ b » Stewed with B813 0 c e 0 0 0 108° . : t : : ‘gt Peas 6QQ Blscuiu . P ' I‘I‘ COIQCheu o o 0 c 1 70 n ' Cake. 0 o 0 e . I437 Cglander . I ’ Q : 567 nth caETUtS 70: Cakes 0 O . magnum cold . . o . "m and Macaroni 327, 338 candy . . . . . 1082 ColdCreain,To Make : um; : aggysw‘ Pwsz-s '51: 661118. e c 0 n o I ' ' ° 2 Mean 0 Rock! . . Idtxi: Coi’dint'iie 188° “ QUd' “Med ' - '309 Pudding O .- - - 9 0 thic Treatment ” ("’d P 1° ' - - 311 Rocks . . . . 14;? Cold oCurea ' “’29 " C°d R"°‘ha"“‘ d 31: $021) . . - E . 188 Can; M2111 Cooxenvz ' “9° ” Page)? cat’rif. : : : : z ‘32; Bf‘tifé‘f‘“: : ' 3°; - gqut‘tteaof: I 223 All: Nflpolcmi - . 1555 Bubble and ' 9 " “"md - .- - 1233 Cu ed I . Q Q . . I . ’ ‘ I” Cutletsof . - . . 135 ,, Cake . 1 . , 493 " '_ ' 340 Hashed . . . . . 31:9 I gamelw,og _ _ 5n n , ouilles 343 Proveizcale Style I :1: " Cacti-1;: of”. g‘l“ n so Croquet. Rechauné . . . . 312 ” Fmgm , _ a tee of 346 Sounds a . 0 . . 313 n Frizzled ' ‘90 F 0 curry 1 345 h n i O 0 5° . . . ’ . x010 ,, d Hashed . . d’HOtel . . 313 "' Minced ' 495 00 Mould . . n . 1592 ,, éh F : Minced, arid . - 609 a £550 . . v 328' 329 " o . - . fitfiumPiquante 3‘3 Eggs ' m5 " sum” 3“ 5min 12:3 " Sauce . . . 313 ” 01cm]; Mould ' 5:3 -. .. Curry of . 3.; Steak with Bacon . . 1523 : Polantine . _ , 132° F n Darioles , 303 Steaks . . 14,123o,1581 Pyramids of . 3 " v if“? - . 371 Cardinal, Style . 123° ” R3804“ of " 53 a n ayon- TonBoll . . . . . 30s " Roast Puddidg ' 53' "am of 371 To Cam . . . . 1262 ” Sliced'and 31011.3 5‘3 n p Moulded To Choose . . . . 309 I Stewed with Oy- 53‘ .111 Jelly 571 with Cream. . . . 314 sters. . . . 535 " " Pm ' ~ 1349 With Italian Sauce. v 315 calf, Feet. 45: II n Potted , 373 with Parsley Butter . 315 Head Fried . 4 " » SPMd - lass Coddled Egg . . . . 1300 " 'Moulded " ‘3 w » T bales cm Pie . . . . 1228 " ” withMaitr; “5 ohm-4.1249 ,, Sauce. . . . :54 " " d'l-ldtel " if “11°F” °i .- .- 375 Cod’s Head and Shoulders 310 Sauce u urbot an Gratin 400 Liver, Minced and with PM“: 4“ u )0 Baked Baked. . . 310 u ” ette Sauce inlet,“ 399 R“ e o 0 c 313 n ” mato e . . 1229 Sauog _ , -_ 400 » gram“! ~ - - 1204 Chicken, Bombs of. . 3;: " ~ "It; Cod". 11:: Norfolk s'tyu'i :33 Cbgm 22.“;‘2313’; °°9 FWT. Curried . . . 12: ” Sm’dwich“ ’ ' "I6 'cmguetm‘; :73 n Fried with Peas. 706 Coflee a a Beverage. . 1408 " Curried 67‘ II 61bit“, Capilo- l 0 ,. Of. . o i Burnt . I I I . 1476 " Devdled ' ° 1 7‘ ” Hath“ - . 704.707 Butter Icing , , , 9° " Frica ' ' “a 11 Indian Dish of . 707 Cake. . . . . m: " Fr'iedinBatter b7 G‘m' And‘miletm 91’- 737 e o a o 0 7° ” Of ' Devillkd' ' o 12“. cm!!! 0 o . Q o u . n in Aspm D green: Ice . . . . 1048 : Kromeskls I 6;: ” P°:zdof~ ’ . 748 n _ i . Eustard ' ' " ° 1:22 I! {1'85 Staged '! b79 Gateau ot ( old Meat 1:23 Iced ' ' ' ' ‘ 102° n Mayonn:m¢° 680 Goose, Hasth . . I 709 kins: . . O : 910 " Mil-£10 ' ' 1(5):: Hm'fml'd ' - - 7b! ' u ' ° ' l't uettqof Jelly. 0 0 I ~ Q Q 08: : H‘s d . . : ANALYTICAL INDEX Page Conn MEAT C0011qu (could). I o d I Lamb Collops and As- paragus . . 563 ,, croquettes . . 502 .. Minced - . . :04 Meat and Rice Rissoles 1540 ,, Dariols oi. . . 1233 ,, Giteau of. . . 1240 ,, Kedgeree . . 1231 ,, Pancakes . . . 1538 Salad, fi-ench Stvle . . . 1096 Mutton and Tomato Sauce , . 583 ,, Collops , _ 503 ,, Curry of . . 504 Mutton, Devilled . . 500 ,, DOI'UICI'S . . 500 Page C010 Man Cooitnr (maid). Veal, Scotch Collops . 466 Venison, Hashed . . 754 Wild Duck. Salmiof . 759 Conn Swan's, RECIPES 1015-1044 colewm I I e I I 82‘ Colic . . . . . .1850 ,, HommopathicTreat- ment I e I q 193. I e I s Collazione, The . . . 1551 Ctillt'fie I I C1 ii 111%, I I I I (1‘ “i PPS, I I I I Lambs' and Asparagus 503 Minced Beef . . 1 525 Minced Beef . i - 52$ I I l I Q Scotch, Beef . . . 513 " Veal s e 0 46° veal I I I I I i Coloured Clothing, to I I I I U . Colouring, Caramel, for Sauces . . 214 ,, for Confection- ery, etc. . 108! can“, to s I I x7q6 Common Cake. . . I 1433 Complaints, Children's . 1902 Conniiiiirs, Couuon, and their Remedies 1862—1860 Complexion, to Improve. 1796 Composita 01' Composite . Plants . . . . 813 Composition Cake . . 1425 Compote, Apple . 797,1015 Apricot . . . . . 1018 o I Q I I 1022 Damson . . . . . 1027 Green Fig . i . . 1030 Orange . . . . . 1034 of Apples with Cream . 1025 of Fruit . . . . . 1025 of Gooseberries . . . 1029 of Greengages . , . 1030 of Peaches . I . . 10 3b of Pigeons . . . . 713 Compbtes, Sugar for . . 1041 Compound Butters . . 215 Concussion oi the Brain . 1870 Condensed Milk .. . . 1287 Conniiiirirre . . 1641-1646 Confectioner's Custard . 010 Conlectionery, Colouring 1081 Confinement, Bleeding alter . . . . 1873 Conger Eel (see Eel). Constipation, Clysters or Enematn . . . Constipation, Homaopathic reatment. . . 1010 Consumption . . . . Contagion, Capriciousness o . . . 1832 ,, Germ Theory. 1831 ,, Meanindg of . \flror . . 1831 Contagious Diseases (see Diseases). ; 1934 I . 1884 a lglb Contrait . . . . Convalescence, Nurse Duties . , . Convulsions . , , ,, French Hash . 580 n Fritters . . 509 p. I 600 ,, Meat and Po- tato Pie . 502 ,, Minced , , 602 ., '0‘ Of. ’ ,, Rechautlé of . 003 ” Savoury soles . - 1507 ,, Shelpi‘i/erd's Pie. 013 ,, wit inaigrette Sauce . . 605 Partridge Fillets oi, I I I O Pheasant, Croquettes of 740 P0111, Croquets of . . 632 ,, Cutlets Hash of 043 ,, Hashed . , , 044 ,, Minced . . . 646 ' I a g Raiibit in Aspic Jelly . 700 ,, Patties . . . 772 Ramakins of Cold C 1247 Savoury Fritters . . 1251 Savoury Meat Toast . 1253 Tripe, A la Lyonnaise . 540 Turkey, Blanquette of. 719 Croquettes of. 721 ,, Devilled , . 721 ,, Hashed . . 722 Veal and Ham Patties 482 as n n_ e. v 483 ,, nu Gratin . . . 474 ,, Boudinettes of . 415 ,, Crepinettes of . 448 Veal Croquettes Of. - 440 ” o I I ,, Gateau of . . 455 ,, Ham and Liver Pie 478 so [ma ° ' 0 Veal, Marbled . . . 47o ,, Minced _. . . 400 ,, ,, with Maca- roni . 460 n ,, with Poach- ed hggs 401 ,, Miroton Oi . . 401 ,, Olive Pie - s 481 " ("lv‘5 I I ' ,, Patties . . . 481 ” P9t P16 I I I ,, Rechauflé of . . 405 ,, Rissolettes of . 405 . Rolls, With Mixed Vegetables. . 484 Page Cook, The. to I I I e ‘0 I I 0 Q 40 Cleansing of Utensils . 43 Daily Duties . . . 38 Dress . . . I Q 40 I o g Economy . . i . 41 First Duty . . - . 37 Kitchen Supplies . . 41 ,, Maid's duties. {)9 Neatness . . . . 41 Preparation of Dinner. 38 Punctuality . . . 4; The Sink . . s i 42 Washing oi Dishes. . 42 COOKItRY. American, General Ob- servations on . . 1614 American Recipes . . 1015 Australian, General Ob- servations 9e - - 1m ,, _ Recipes 1580-1537 Austrian, General (‘b- servations on I o Is ,, Recipes 1546-452: BGORS, The FlI'St . - 1535 Canadian (see American). (380561016 Rea . i . 1515 ,. 1516—1 20 ChahnngiJi p? s . 1:15 1! 2 Recipes 15:6‘1530 French, neral Obser- vations on 1535-1527 ,, Recipes 152 -1 French 2. English . Z German, General Obser- R vations on . 1534 . Help“ 1537-1 6 Indian, General Obserl- 5‘ vations on . 1509 ,, Recipes. 1002-1613 Introduction to. . . 103 Invalid, General Obser- vations on _ 1344-1349 ,, Recipes for 1350-1387 Italian, General Obser- vations on 1550-4552 ,,_ Recipes 1552-1507 Jemsh, General Obser- vations on . 157g ,, Regipes (see "Fund, 0 e o I 1!! Reason for . . . 108 Semi \e and Progress of 106 South African, General 0 . vations on, . 1338 ,, ,, ecipes 1589-1598 Spanish, General Obser- vatii us on . 1568 n _ pres 1509-1570 Vegetarian, Generaltlb- servations on 1317—1319 ,, Recipes 1319-1343 1960 ANALYTICAL INDEX . Page ’ Page Page Cookies, American . , 1618 Cn-am, Aspic . . . . 046 Creams, Recpo for 1001-1014 ,, Caraway e . 1018 Banana . . . . . 1002 Strawberry . . . . 1012 ,, (100031111! . . 1019 Barley, for Invalid; . 1303 To Unmould .. . 987 Cooking apparatus, In- Brown Bread . . . 1003 Crépinettes of Chicken . 67a valid‘e . . . . 1347 Buns . . . . . 906 , 01V . . 44 Cooking Appliances ._ . 48 Burnt . . . . . 932 Cress Salad . . , . 1097 Cooks, Amateur, hints Burnt Almnnd . . . 1045 ,, Vinegar . . . . 1170 m .0 Q o 0 a 119 cakfi e I o 0 0 I429 criCk'ts, £0 e 0 I796 Cook's Knife . e . . 66 Canary . - . . . 1003 Crimping of Fish . . . 295 Copper. . .. 2 . . 1875 Caramel. . . . . 1004 Crisp Biscuits . . . . 1414 Copper,Wash1ng, toClean 1817 Caramels . . . . 1078 Crop, Obstruction of the. 692 Coquilles, Lobster . . 343 Cheese . 1198, 1292, 1302 Croquets 01 Pork . . . 632 of Halibut . . . . 330 Chestnut . . . . 1005 ,, of Rice - 4142, 1248 Coral, to Polish . . . 1796 Chicken . . . 673, 1364 Croquettes, Beans, V-R. . 1234 Con'an er . . . . . 1043 Chocolate . . . . 1000 Beet (see also Veal) . 494 Corks, to Preserve from Coffee . - . . . 1006 Celery . - . - . 830 Insects. . . . 1796 Croutes, Cheese. . . 1199 Egg . . . 1 . . 1235 Corn Cakes . . . . 1429 D 110 . . 1295,1785 Floradcr . . . . 128 Canned p a O 0 0 lblb 0 I e- e 0 1025 If)th 0 e o 1244 Fried. .. . . . 833 Fondant . . . . 1082 Meat . . . . . 795 Green, Bmled - . . 833 Frangiran . . . . 911 Mush. . . . . . 1024 Green, Roas . . . 834 Garib di 1 . . . 1007 of Chestnuts . . . 1556 ndian ._ . . . . 843 Genoese . - . . . 1007 of Chicken . . 674.1231 ,, Crowmgoi . . 1010 Ginger . . . . . 1008 of (‘od’s Roe . . . 1229 dding , . . 833,941 Gooseberry . . . . 1008 of Fish . 4 . o - 326 Soup . 1 0 o . 189 Granadllla - . . . 1582 of Fruit . . . . 1 980 e e 0 0 o Hf'DDPVCiunb n 0 0 15‘“ Of Ham and o e 123: Corncrake, The - . . 741 Hmseradish . . . 227 of Hare . . . . . 763 ,, Roas . . 741 Ice! (we Ices, Cream). of Hominy, V.R. . . 1325 Corned Beef . . . . 512 Italian . . . . . 1008 of Lamb. . . . . 562 Cornflour Blancman e . 1025 Lemon . . - . . 1009 of Pheasant . . . 746 Cakes . . . . , 1429 Lobster, Cold . . . 344 of Turkey . . 721.1231 Lla'lsqn a 0 o o 0 213 ” 0t 0 0 0 Of n e o :23! n 0 I o 0‘! NOYCau e 0 o 0 0 0f 0 0 0 128‘ 581106 0 0 n 0 I 0 204 Of o I a 0 POtatO . 0 e e o Cormchon or Gher Orange . . . . . 1009 Rice Savoury, V.R. . 1332 . 531108. e e- e 0 242 PFaCh e o o e e 1009 5311831!!! 0 0 e o 0 125° Cornish Pasties . . . 788 Pineapple . . . . 1009 Semolina .4 . . . 1283 Cornmeal Fritters. . . 981 Pistachio . . . . 1010 Spinach . 1 - - - 1564 ” 0 e 0 121! 0 o 0 0 101° 0 e O . e 19:? cm: . . _. ., 1796,1804 Recipes for . . 1295 1296 Cmuwtadee,Caviare . . 1196 0 0 a 941 ' 0 O I 1°10, 1°11 o e O 0' . ,, p . . _ . . 103 Rum . _. - . ,. 1011 of Calf‘s Brains. . . 450 Cough, Hornmopathic Treat- Salad Dressing . . . 1112 of Lamb’s Sweetbreads 571 ment . . . . 1930 Sauce for Sweetbreads, Rice, V.R. . , . . 1333 Count Rumiord's Soup, etc. . . . . . 224 Sardine . . . . . 1216 . . . . . . 2 1320 Semolina . . . , 1375 Savou Mince. . . 1253 Court Plaster,_to Make . 1889 Snow. . . . . t 1020 Smoke Haddock . . 1221 C011 Heel, Boiled , . 512 Solid . . - . . 1011 Croute an Pot. . . _ . 1528 ,, n n 1 - . 512 Sorbet . . . . . 1001 Croutes, Anchovy, Indian ,, ,, >11 . . o 206 Sour, Salad Dressing , 1105 Style . . . . 1192 Cow- 1 or Variola . . 488 Squares, Fondant . . 1082 and Croutons . . . 1648 Cows‘ Wme . . . . 1481 Stone . . . . . 1012 Cheese Cream . u . 1199 CHI), . he 0 0 I 0 e 316 StraWberry 0 0 . a 10!: FOB G188 0 o e I 1207 Devriled . . 317, 1206 Substitute for q . - 1405 Of COd’s Roe . . . 1204 Dressed 0 0 o e 0 316 sm- 0 0 a 0 0 1013 Of Devilled 0 120‘ Hot . . . . . . 317 Tapioca . . . . . 1013 of Ham . . . . . 1208 Potted - a - - 317, 318 Tartlets . . . . . 807 Croutes of Herring Roes. 1208 Crab Salad. 2 o 315, 1007 Cream Tea. 0 1 . . 1013 of Meat . . . - e 733 Sauce . . . . . 255 To Keep. . . . . 1290 Olives on . . . . 1213 SCAllfiped . 0 e a 316 TO W Ill!) 0 o o n 1‘35! Plover'l 0!! 0 0 13!, To Dress . . 316,1202 Vanilla . .. . . . 1014 Russian . . . . . 1204 Crab-appleJelly . 993,1139 Velvet . . . . . 1014 Smoked Haddock . . 1222 ckau Pu o 0 1 n I o e Q g . . 0 102° Cranberry Pudding . . 942 “hillnfi- . - - . 1302 Crumpets . . . . . 1456 ,, Sauce . 204, 1010 Creamed utter icr Sand- ,, Recipes for 1455—1459 Crape, to Renovate . . 1790 with“. . . 1116 Crust, Butter, ior boiled Crayhsh, orCrawhsh The 201 ,, Lobster . 1210, 1517 pu ings . . . 882 ,, orShrimp gutter 215 ,, Peas . . . . 1517 - Dripping, for plain pies, ” 0 0 e 318 Of and e e 9 0 0 o n 0 O 0 2°: I I Head 0 n e O ' Cream, Almond _. . . 1001 n of Yolksof Eggs for Pica, etc. . . . 881 and Butter Liaison . 212 and Sugar . 914 French or Pate Brisée. 884 and Milk, to Separate - 1206 Creams. Bavarmn- . . 1003 Short . - a - 88-8 2:8 o 0 1 9 Apricot. . o 1 .1002 Ingrediean - - . 987 Suet. . . ANALYTICAL INDEX 1961 Page _ Page page Crystal Palace Pudding . 042 Curried Celery Fritters . 830 Cutlets (mud). Crystallized Fruits , . 1128 Chicken . . . . 689, 690 Land), Cold , . _ 552 Cucumber, The . . . 1007 Eggs. . . , 1232,1233 ,, Grllcd , _ _ 56‘ and Apple Salad . . 1004 Fish . . . . . . 1233 ,, Larded . . . 5m and Celery Salad . o 1005 FOWl - -_ - o i 704 ,, Malmaison Style 565 and Sweetbread, Salad :10? Kangaroo Tail . . . 1583 ,, Milanese Style . 565 Antiquity 0f . . s 100 Kidneys. . . . o 79! ,, Richelieu Style, ’03 e e o e v V.R- . o o 1327 n To— Cream . . . . 189.190 Lobster . - - - - 1213 matoes , _ ‘67 u . . . . n Prawns . . . 735.1205 ,, To Prepare _ 564 Pmpfl-ues and Uses , 816 Rabbit . . - 703,152! ,, with Cucumber. 506 3d 0 o a e o 1007 Rice 0 0 0 0 I 0 :27, 0 0 0 q , Sandwiches , , , . 1117 Shrimps . . . . . HOS Mutton, Braised . , 395 Sauce . . . . . m Toast . . p - - “18 ,, Chaud-Froid of 584 Q Q Q Q . a Tim“ 0 O I I 0 n ’ ’ Soup 0 0 0 o o 0 100 veal 0 e 0 O O 0 n stVlP . 51,6 The Chate . . . . 335 CURRY . . . . . - 1643 n Maintennn Style 506 Vinegar . , . , . 1180 Beef, of Cold . . ~ 5! 1 ,, vartugucse Ct) 1e 595 with Parsley Sauce . 816 Beef, Tinned . e - 757 n RPerm Stvle. 597 Cucumbers Farciti . . I'Hb Butter - - - - - "17 » Tallrvrand Styleooo for Garnish . . . . 83$ Ceylon Lobster . . - 1°03 ,, Tinn _ f 795 Fried. . . . . . 836 Chitchkec . . . . Iho4 ” To prfpa" . 59 Geographical Distribus Lobster ._ . . - - 345 n Venetian Style 59 tion , , , , 816 ,, - n - 7“ n with Green Peas 597 Pickled . . . . . no? Mutton . . . - - 787 00 With Soubise Preserved . . . . Ith of Flbh . . - s ' "’04 _ Sauce . . 508 Stewed . . . . . 8th of Fowl . . - r - 12:: t g; Ehgkm - . . . 6'1 0 0 I Q o 0f ' _ ' . . ‘ ' ' P P ' T0 Q Q I O N . . Of ' . With Eggs . . . . 835 of Pigeons . - - 7:4 0‘ FIRM, Wlth Espag- Cvumuw Trims, Glos- of Prawns . . - ~ 3 h; P note Sauce . . 714 Mr! of . . . . 1652 331151011 - ' - - I” “k Hath (;f 641,642,643 C 1 Puddmg' . . 3 - ' e “ ' " . ' ' - 3 Gambit ;rlled . . . . 12;? of Vim-table! - ~ - “7" n ".th Robert Sauce 642 gawk“, ' . . . . 1500 PM: 0 o p 11827 R 83m 642 B l I o I ml 0 I I Q .3 l ' ' ' . . Bag-“undyn . o . . ISO! 0‘ 601d 0 . ‘34? R1", V.R. . . , . x333- Cak“ e a o o 0 162° ' ' . b ' x007 San“ f“ ' ' ChamP'Sne . . . . :50! Sam» - - ~ ~ ' “4° $41M" ' r - - - 3M! , Parisian , no: Custard, Almond . - - 1°15 Sturgeon . . . , 39; Q 0 e s h 1503 ' . . h . x015 ' . . . . . ’ Claret . . . 150:, Mo: Beef Tea . . 788.1153 & la Mmptenon . . 473, “Mk. 0 0 I O o Bhlltd 0 O O I” La Bu: . . . . I”: e a o b 0 I? ‘ 1101' . . . 1' Q o a o 0 I503 couee , ' ' . . ' 102‘ ‘ ” ' Q Loving . . . . . 1503 Confectioners’ . - - 9m ,, with "3“"! 1 - 477 Moselle. . . . .ms forCreamlw- # -1°+6 VeniSm-_- - . . 7“ 53mm, , , , , 1503 for Invalids. . o o 1335 Cysts, Hydahd . , , 1353 inc 0 o 0 o e 150‘ ‘0! soup. ° ' . ' 1‘9 ltinger . . . . x504 Fritters . . . . . 981 D. Cues, Recipes for 1500-1504 Lemon Brandy Flavour- cum 0 I 0 I O ' " ° ' , ' Da9e' . . . O Q Curate's Pudding . . . 041 Mnka tor filling Eclairs 800 Dairy, The. . . . . X788 Curds and Whey . . . 1291 MW - b - 1027-1374 (305* 0‘ - - - -_ . 17H: Cured Salmon , , , 307 Custard, Orange . . . 1034 Produce, Average an 39 the Q o o no .0 e I 0 I ' ryl Currant and Gooseberry Pudding, Baked 6 943.044 ing . . . . . 1784 am e 0 0 a 1143 .l . ‘ Ut'mll‘ 4 0 I, a Q and aspberrv am . Iraq ,, Steamed . - 044 Dairvmmd,'l'he and Raspberry dding 708 Sauce . . . . 5 2M BuflPmIlll. Disposal of 1784 “(1 Rap “'ing , 1482 an . . a 2M C1 louimr >t Butter , 1754 Fritters . . . . . 0H: sum . . . . - 071 Dan l ten ls . . . 17a; pudding, Bmled , , 943 Tartlets . . . . b 307 Devonshire t ream . , 173, Red, sauce , _ , _ :09 Cut to Treat a . . i 1800 Duties of . . , , 17g, Sauna , , , , . 24o Cutheeme . . . . . xhoh Supplvot Milk . . , 1753 a , , _ , 1500 Cutlet, Grilled. . . . 1360 Times fort h iming , 1754 Wine, Black . . . I431 ,, Pan . . . . bx Washing the Butter . 173‘ Wine| . . . . 1‘8: ” Q I o a 0 0 e o a 0 Currants, Bottl , . use ‘ ,, Stewed - - s 1867 Del POW!" - - . . xhoo for Dessert , , , . 1008 Cutlets, Bread, V.R. . . r425 Damp Cupboards . , 1796 S iced . . . , , 1139 Chicken Legs as . . 078 Damp Stains on Linen , 17W tilityof . . . . 804 Game . . . . . 7a8 Damson (.heese , , _ “‘0 Curried Beans, V.R. . . 1324 Mb, i ll COP-“3m! - 1529 Compbte. - . . . 1027 Bee . 0 s o 0 e I I. Md S “1th ‘ J I e I a 1140, 11‘! Cauliflower , , , , 29 ,, Chau -wad of 5m elly , , , _ i n“ ANALYTICAL INDEX Page . Damson Preserve . . n4! e e e e Taft . . p 0 e a 98 Wine. . - . - - I481 Damsons, PM m" 0 0 0 1139 Bottled . . . . . 1140 Cultivation 0‘ 0 0 e Pick . e I e e "68 . , "4:, 1:42 Dandelion Salad . . . 1007 St 0 0 0 q 0 837 Wine . . . - - I483 Dandruff (m5er- Danish Pudding . . . 94$ Darioles of Rabbit . 7:: Salmon , . e 0 0 3 Dariois of Cold Meat . 1:33 D'AItOi‘, 0 0 119! n 0 e 0 1199 Date Puddinn - - - 945 Date: for Dessert. . . 1069 ,, Importation of . 1069 Dflfnefl 0 0 ° ' ' xah‘ Deaths, Reflistratiop 01. 1036 Debts, Hquand's Liability 1937 Decoration. Table— Arrangement of Flower; 1696 Dessert Centres 0 0 e 1697 M e 0 I 0 I695 f“ 0 O I I Inexpensive. . . . 1696 Plant . . . . . 1695 Wedding-Breakinst . 1697 M'Man' 0 0 o 70! De“, Th‘ 0 e 0 9‘ e Fallow, The- e n I Hunting 0‘ 0 o e e 729 Reindeer . . ¢ . 756 Ram. I e 0 Q o 0 I O I O Delhi Pudding. . . . 945 Deliriosa Cakes . v . :59: a 0 0 1°01 Demi-Glaee Sauce . 240, :74 Dessert at Present Day . 1066 Q o 0 a e 14!, Cali.“ 0 e 0 O 0 " Centres for Table . . 1697 Directions for . 1068-1070 Genual Observations 1066-1067 Services . . . . . 1066 SCIVi-n 0f 0 e 0 9 I719 Devilled iscuits . I b 1415 Bones, Sauce for . . :4: Butt“ 0 e 0 Q 0 215 u e 0 o p 1234 Cth' 0 . “05 (1'3!) 0 p 0 0 3x7. 2306 Game . e 0 o . 1334 0 0 e n . Of- 0 120‘ MUS“ e e o 0 e Oysters . . - 0 . 353 Sardine. 0 0 a . 1217 $3008 0 e O Q I 2‘: e o o 0 e I: 6 Smoked Salmm . . 373 Tomatoel . e o o 808 Turkey a e e I 0 72! Devonshire Cream 1295, 1735 ,, {lanket 1027, 1:95 ,, um Pudding 94° Diabetic Pooch, RQCJPCS Page Dianhma . . . 112153.191? Homoeopathic Treatment . 1930 Diett,Tiw. . . . :2; Digs ('1', 0 I l . 5 Digestion, Pam of. . :23 ,, Time Table of :24 Wit" . e 0 o 1893 Dinnet,Bi1101Fm!I'90 Blue-bill, The a . . 699 Bow-bill, The . . . 097 Braised, with Chestnuts 694 ,, W1 Tumips . 695 Buenm Avnm, The . 695 Common Teal, The . 699 Decoy-Man, The . . 7o: Eldf'l', The p 0 e 0 70° d e 0 .- 0 Ham Sauce for . O . 243 ' ANALYTICAL INDEX 1953 Page Page Page Duck Hashed. . b e 096 ECLTIIB . . - . . 319 Eooe (could). Mahard, The . . . 699 Bmth - . . 202,1354 Colbert Style . . . 1308 Roast, Bum 53060 Cuuamd - - e ,0 . 322 Craekmg, Cause of. . 1300 tor . ._ . 236 Conger, The. . . . 320 Cream , , , , _ 1025 ” Sage and 0mm ,, Baked. . . 320 Curried . . . 1232,1233 blumng M284! 285 IO Bjnled 1‘ A 0 33° DUCkS’, . ’ 7°: ,, To Larve . . 1209 ,, Pned . .. . 32: , Um , , , 1306 110111:me . . . 608 .. Pw- - - - 32: Pub (Scrambled) . . x358 Ruue-nnalee Style . - 697 0’ sm- - - 32! Florentine Style . . x309 Salad . . . . . 1098 .,, Uses . . . 320 for Cakes . . . , 1405 Salmi of . . . , qu Fned,Rémoulade Sauce 324 , Hatching . . . b8: Savoury a e o e n 719 b ' O I 323’ 333 1:,“ch Of .. 1236’. [313 511mm, The . .0. 096 Sauce . . . . . 255 Fned._ . , , , , 13,3 Snares in Llncdnshzre Soup . . . .- . 20: inAspte . . . . . x309 Fem . . , . 7oz touarve. . . . . 12b: in Baked Potatoes. . r309 Stewed Wh >10 . . bug, 700 E015 Boned . a . . 319 PIC“, . . . ‘ 1109 ” wtth GreenPeab bog Fried. . - . , . 323 Ill Gravy _. . . . 1236 To Truss . . . . IMO Jt'llled - ~ - - - 32¢ illMiyonnatse Aspic , 1;“, White Avlesbury, The. bus brewed - - - - 324,335 Momay Style . . . 1310 “um, The . . . , bod Wlth Matelote Sauce . 383 Nutrmve Properties . 1293 ,, Ragnut of . . 75o ,, Tartar Sauce. . 323 otDmcrent Bu'de . . 1:94 ,, Roaet. . . 702,758 Egg and Anchovy FWIIQI Overturned . . . . 1313 n n M II DI sand- ox BY”; 0 l e e 1313 Sauce ‘Oll' 246 “Che, 1:13 .0 . 1314 ,, Salmi of . . . 759 ., Brand? - 1377,"78 P5P .. . . . . n ,, To Larva. . . 1271 n Breadcrumbs ‘ “’47 P'émmfam Stylfi o . 1310 with Carrots . . . 70: ,, Ulumey Sand‘ Plover: . . _. . , 1315 znphimsng _ . , , 703 mchee . . 1117 n _ , ' In, Ducklmge, Stuffed . . 700 n Gherkm sm' ,. 111 Jr v, v.11. 133° Ducks, American Modeo! wacbee . . 11:7 ,, 0n Cmfltee . r315 0 D D n . o e . 0 . Eggs, flavour e e e 1294 ll . 1‘06 n and ,, Laying of . . 701 J n “m - ' ' "78 Beef. v . 1245 Us, 01 , , , nob Coddkd . _- - _- - 3306 n in Tomato Fa'ttening of . . , 00° C'lqmu“ With Spinach 153‘ _Sauce . . 1:37 Roasted . . . a u 697 croquet” ' ' ' ° “35 to VP“! Hm- - 1236 Vancties. . . . .- 09° th . -, 1378.!179-1483 ,. wtthS mu . 13“ Dumplings. . . . ». 047 Fntm Mflanwestyle 1306 ,, mth mm Damphngq, . . Q20 ROYa-l 13°? ' saw. ’ . 13:5 Bavanan . . . - 1537 {glv' : ' ' 1371' ‘385 P°1°Pal$¢ SW1. - - 13x: Breed . . . v . 150° Omsk" - - - - 13°? prfl - :295, 1305-1316 um. . . . . ‘ 1543 e o o o 1505 Sardine . . . n . 1217 Nortulk . . . . . 115131900 0 e I I I Scam. o I e 0 1:5! eal,V.R.. .843 08- - - - 0 . . x: 116 Duvrvng‘eitinlndm , . 1007 Plant,BakedmthCheese 838 scrambled t , _ sf'lg“ Dunlan eeee . . . 1293 :1 FM - - - 833 ,, nth Ancho- Dutch, BeeuootSaJad - 1008 u ""11 h°d 'vaee . . 12:: kheese t . . - .1208 1‘- . - - 838 ,, mth Green . . . . o I o 0 0 7° .1)” e e e b I _ . d . ’ ' ” With Mush- Kabob, (58955) _ _ 1qu Sandmchee. a 1118,1320 moms . :254 KOORICS . . . . . 1501 5w“ - - o - - 255 ScrambledwithOysten 15x9 Oven. _ , , . b4 Savoury. . . . . 1570 Snow, , . _ . . 1°38 Salad . . b v . 1098 5""? ~ - - - - l9! Sourceso§Su ply. , "Ln Sauce . . . . . :25 Wmte of, and Soda Stufled nth wne . my “aim or . . [503 Water a e p e 1383 . . . ‘ 1111 Dve fumes; , , . . 130'! EWS- _ SWISS. . . . . , {333 UYMWPMil - - . t . 1804 General Observances b 1285 To Choose . . . . :31; A la Cuurtet. . . 1307 To KmpJorWinter 5e 13;; a la Dreux . . . . x308 mth Black Butter 1237, :31: e la Mame d’Hbtel . 308 m h Ham . . . . n” E. e e e e a 1305 Ill]! e o o 0 12‘s Anew e e e e 1192 e . Eu I,th _ , , 186 and Ham, Scrambled . 1:54 mthflvaScrambled in bar nnlgnbodiesin the 1872 and Nmnllee . . . n79 mth Partnesan . . . :2; ’ . 1804 and VTomatoes, Cold, mth Tongue . . . 1238 he 0 o e 0 £13m; Punch . . I483 _ . . . . . . 1326 mth White Sauce . . 13" Eat Indnn Salad . . 1093 AP‘I’ICOQ Iced - _ - - 1°44 Yolk: and Sugar, to Eclairs. - o o a - 598 "FM firmsmk n I349 Cream . . . . 914 Anchovy , , . q no: Bacon Toast and . . 1225 EiderDoanluilttoWesh 1797 . . 890 Baked . 130$ Eider Duck, he . . . 700 Cutie?! 0 n e I o e . Custard for Fill- , Croquette Style 1305 Elder Wine _ , _ _ x 8 g o O o a e e e . Sardine e u e e e 1317 Buttered : , 1300, 15:, Bunny, - . 56 We! Cake . . . I431 ,, Indnn Style . 1335 15mm soup. .‘ . . x547 1964 ANALYTICAL lNDEX P Emprms Pudding. . , ;f; Enainelled Cookery Ware 74 Endive. 0. . . , , 339 Cultivation of . _ 339 Salad l ' ' I I I IOQQ . ' I i I e 0mm 4" . 1692 . 1022 Re- Familv Tees, Observations. . Farces (see Forcemeats). Fanna,Ch<>cOlate- . Farinaceous Foods, cipes for . 1339-1342 Far-ineceous tions . 1275-1284 Farmer’s Fruit Cakes . 1431 Fat, Beef, t0.‘ I I 5‘! Boiling Point of . . 411 for Port Paste . . . a I I I I 413 in ths. I I I I I118 Fawn Roux . - . . 212 Feather 30118, to Clean . 1797 Fecule Liaison . . . 213 Fat, I I I I Fennel Sauce'. . e . 250 ,, Varieties ._ . . 250 Fever, Homoeopathic Treat- ment . . . . 1931 Fig Cream Ice. . . . 1049 ” MOUld I I I I I 1027 n I I I i Figs Dessert . . a 1009 a Green, for Dessert . . 1008 s I I I I I 1040 To Preserve. . . . 1142 With Cream, Border of 1021 Pan, or Kettle . Parsley Sauce 101' . Patties, Mock, V.R. . 3 Pie . . ".1 328, 329, 1239 [FishKedgeree . . Klosh . . . . Mock White, V.R.. Mould Ihufi 1239 1581 1329 I592 00 25 1.8 I I I . . Use Of . . . . . xh‘ Enemata - - . . . 1851 £08115h Chum? . . . 1105 n I I I a 1099 Enlarged blends . . . 1804 Enterlc (tee Typhoid Fever). Entrees, Garnish tor . , 875 9D 0t I I Entranet of Vegetables, Servmg , _ _ 1713 Entremets, Serving of _ x718 Epicurean Sauce . . . 275 I I I 1871 EM I I I I Er O" I I I I I . E ' . I I I Escaveelte Sauce . . . 1180 Exhalot (see also Shallot, U“B Of) . . . 1641 Espagnole in Brown Sauce 209 a, . I) b 241 '- 135 117 1352 1350 Fstofado . . . Ettrick, Shepherd The Eucalyptus, on < Evaporating Lotion £"°‘“’R.§3 '°° ' ve's ' Ewe’s Milkmg. I Excellent Pickle . Exercise in Childhood ,, Necessity for E10 Pudding , . n e I I Extractives . . , Eve, Foreign Bodies in Eyes, Sore Or lnflamed Specks Before . . uint . . . . gym. I I 9 ’ 1". Face Burning . . Faggota . . O Q 0 . Fallow eer, The. Family Breakfasts , 173° Breakfasts tor a Week =_. ,, Summer 1730 1 91 Winter 1720 Luncheom, Economi- cal, for 1 “wk. . 173‘ ,, for a Week :— ,, Slimmer 1724 ,, ,, Winter 1724 Suppers for a Week :-- ,, Summer , 1754 1' “mm ~ - 1754 General Ob- servations . 1693 Menustor Small 1757 .000' I H a! \I II Filbert,'l‘he . . . .10 artlets . . .~ 832 T Fillings for Pastry . 9—912 Filter! I I I I I 78. I406 Financiere Sauce . . 241, 242 Finger Marks . . I . Nans I I I ,, Pudding . . Fingers, Anchovv. . ..O.I “H 2 be Fire, Disicovery 0! 4o Extinguisher . 7 Proof Earthenware Utensils . . . 74 _ Roasting, for . . _ . 519 Fish, as an Article of Diet 204 as Food for the Sick 4 1349 Amtralian_. . 1 a 1579 Average Prices of . 299-300 Carvmg of . . 1202 1204 English and chh Names for. . . 1673 General Instructions for Cooking ._ . . 301 General Instructionsz Preparing . . . 298 Natural History . 2 94 I 3271 328 and Macamni i 328 and Oyster Pie . . Baked, Force-meat for 282 Boiled, Egg Sauce 111' . 255 Brown Caper Sauce 101 237 Cakes . . 325, 320, 1358 Ell—Md“. I I I I 326 I I I I Croquettel 0f . . - 320 ( urn I I .I Dryer and Dramcr. . 00 Eggs, Scrambled . . 1358 Flat, to Lam I I I 12h: for lnvaliris . . e 1385 Fricassée of . 327, 1300 I I I I I I219 GHIOI'IP Sauce 101' . . 250 Hidlandaise Sauce for . 257 in Season . . . 85, 296 White Wine Sauce tor fl I I _ I I I I :0? Puddle! - 319.158.1359 @8116! a a . , 1359 eci - 303103. 784—786 Sala . I I I 32’, 1099 Salt With Cnearn . . 374 ,, with Parsnips . , 375 Sauce I I I I I 275 Sauces . . e . 253-261 Scallops 0f . e . . 375 Servmg of . . . . 1717 .0 .0 I I I 207 ,, Poisoning from . 1876 Soufli . . . 1359, 1360 soup I I I I I Soup! I o I I I M South man I I I Stew - - 319- 1573. 1593 Stock . D. . . 139, 209 Table of Pncd . . . 85 I I I I I To Boil . a . I . 301 T0 Broil. I I I I 30! T0 I I I I 2Q, To Cure . . . - . 302 $0 I I I I 303 o ry . . . 302, 157 Fish, to Garnish . . . 293 TO K691). I I I I 399 To Salt . . . - . 303 To Smoke at . 652 “later-50w:th . e 401, 403 335' 26° Fixtures (see Landlord and enant). Fladchen mit Spinat . . 1538 I I I I F1311, Of ' I I 800 n 0‘ I I I 99 ,, of Pineapple . . 899 ,, of Strawberries. . 900 Flannel Cakes . . I a 1432 F I I I I I 1708 I I I 1583 Flatulence . . . 3 . 1853 Flavourings for the $1011. 1349 n p ' :34 Had I I I I I I I I I I I I 1:00 so‘lp I I I I I 16‘ I I I I I I 1799 Flip, I I I I I ” mum I I I I I I I 1028 F100! I I I I 1798 n I I I I 1798 ,, to Wax . . . . 1798 Flurador Croquets . I 1283 ,, Rolls, Small . 1283 “(BUT I- I I I. I I 148‘ Flounder, 111° I I I 330 Flounder!» I I I I 33° I I I I 33° I J I I 33‘ \ ANALYTICAL INDEX I965 Page Flounders, Fried . . . 33! Flour, Advice about . . 1399 for Cakes . . . . 1407 (Me I I I I I To Choose . . 1302 Weight, Loss in'naiting 1303 Flours, Difierent Kinds . 1391 Flower Stands for Table Decoration. . . 1696 ' Flowers, Arrangement for Table Decoration . 1606 for Decoration . . . 1005 To Preserve Cut . . 1811 T0 Revive I h I I Flummery, Dutch . I 903 Fluted Rolls . . . . 000 Foie Gras Croutes . . 1207 Medallionsof . . . 1212 Sandwiches . . . 1118 ” ,, (imitation) 1118 Toast . . . . . 1207 Foliage Decoratio . . 1007 Folkestone Cheesecakes . 000 Fomentations, Boracic . 1888 Bomglyceride . . . 1888 General Obw'vations on O O I I I H0: I I I I Sanitas . . . . . 1888 Fondant Cream 5;! . . 1022 n p ll 1 I0 2 Fondants, Liquid . . 1083 ,, Syrup for Crys- ’ tal izing. . 1083 Fondants, Walnut . . 1083 Fondue, Cheese . 1300, 1301 Food, I Day's Rations . 110 Adulteration of. . . 121 * and Digestion . . . 1820 Children’s . . 1898 F _ Page Foods, Tinned, General Observations R ' f 55”; n e(apes 0' 3_7° F001, Apple . . . . 1015 9| 6‘!” I I 0 1°29 Footrnan, The— Afternoon Duties . . 1764 Evening Duties. . . 1705 Livery . . . . . 1706 Morning Duties. . . 1704 Footwear, to . 1799 Foacnunar. General Observations . 207 Baked Fish, for . . 282 Chestnut Farce for, Roast Turkey . . 281 Chicken . . . . .. Fritters, .R. . . . 1320 Goose Stufling (Soyeis') 286 Ham, for Veal, etc. . 282 Liver Farce . . . 282 F3100 I I I 283 Oyster . . . . . 283 Pork Stufiing . . . 283 Quenelles for Soup. . 284 )uenelles, to Shape . 284 ecipeg , , 214,280-288 Sage and Onion Stuff- in“ I I I O Sausage Farce . . . 23$ Savoury Oyster Stufing 285 is es! ' ' 2“: Suet . . . . . 236 I I I I . I i I 0;] 0 287 arm en— ” elles . . . 286, 287 Whi . . . . 288 ,, F of . . 281 Foreign Bodies in Nose, C I I I , Mutton . . . 551 Forest Pudding . . . 040 Foul Breath . . . . 1805 Four-Fruit Liqueur . . 1408 Fowl, Black Spanish . . 704 Boikd I Q l O I ,, Egg Sauce for . 255 ,, Parsley Sauce for. . . 23o ,, Sorrel Sauce (01' 251 ,, to Carve . . 1209 ,, with Oysters . 703 ' Sorrel Sauce for . . . . . 251 Broiled with Minhroom c Seance . 6. . . 704 "Hi - - 90, 704.160 Of a I I I :24: Fried, with Peas . . 706 Galantine of . , , 707 Guinea, Roasted . . 711 Ham Forcemeat for . 282 Indian Style ' ;g‘ n I Indian Dish of . . . 70; Lemon Sauce 101' . . 277 Pilau of . . . . . 1611 Ragout of . . , , 704 Roast, Carving of . . 1270 ,, ranberry Sauce for . . . 264 ,, German Style . 705 n ‘ ed I I I Page Fowl, Roast, Tinned . . 739 SM 0. I .I . - n with Rice 0 0 706 The Cochin China . , 705 ” Game I I I I ” GUlnea I I I I 71! ” PUland I I I I ” Stfal Ta-OOk I I ,, Speckled or Spang- led Hamburg . 703 To Kill . . 606 To Truss for Boiling , 1035 ,,_ ,, ,, Roasting. 1634 Wild, Orange Sauce for 246 Fowl~House, The . . 085, 088 Fowls, TApplication Of the mu I I I I 6 as Food . . . . . 03: Best to Patten . . . 706 Diarrhoea among . . 694 Diseases of, and their c I I I 0 M: D I I . Feeding, and Coopmg the . . . . 68 Health and Power . . 08; Moulting Season . - - rm Obstruction of the Crop 00: Skin Diseases in . . 003 The Turn . . . . 003 Foxglove .. . . t . 1875 Fractures . . . . . 1872 Franan (“ream . . . 911 Tart l. I g Frangipanni Puddings . 9°; Freckles, to Remove . . 1700 Freezing Machines . 72, 088 ,| I I p French Beans, Alla Crema 1557 ” ” I 8:8 ,, ,, Pickled . 1109 ’, I I I I Fanncn Cooxenv. General Observations Com parative Values; able I O I O Constituents of . . . 1318 Cost and Economy . 122 . 122 am” I I I I in India . . . . . 1000 in Season, Calendar of 98-102 Invalid’s, General 0b- Diet . . . t - Ensign and French servations . . , 1883 Materials of. . . . 1827 Preservation of. . . 120 Prices of. . . . . 12¢ guantities at Meals . 1828 upply, Australian. . 1579 ,, French . . 1526 ,, Italian . . 1551 South African. 1588 Value of Vegetable . 808 Foods, Combination of . 109 Diabetic, Recipes for 1384—1387 Farinaceous (see ales Farinaceous Pre- parations). Farinaceous, Recipes "I - - - 11394343 Peptonized, Recipes for 1383-1384 Prepared, Average Prices 93 Preserved, General Re- marks 779-782 ,, Recipes for 783-798 _ 1525—1527 0. English . . . . 104 Brussels Sprouts, Sautés 1527 Carrot Soup. . . . 1528 Cauliflower Fritters . 1528 Cock-a-Leekie Soup . 1520 Croute an Pot . . . 1528 Haricot Mutton . . 1529 Lamb Cutlets a la Con- I I I Q Leg of Mutton A la Pro- vencale. . . . 1530 Miroton 01A ples . . 1530 Onion Soup, rown . 1531 u ” “hltfl , 152g ,, ,, with Cheese 1531 Partridge, Stewed . . 1532 POC-flu-Feu I I I I Pumpkin Soup . _ . . 1533 Sole e la Blanchaille . 1533 S‘fle I I I I French Crust, or Pité Bri- ls“ I I I I I I I I :44 Game Pie . e e . 737 fiaShI I .teatio)0 I one ml on . . HIItChy I I I Menu tor Butiet Supper 175 Union Sauce . . . 225 PM“ I I I I 1966 ANALYTICAL INDEX Page French Plums, for Dessert 10o9 Putt Paste (M. Ude) . 834 Salad Dressing . . . 2%! Totiee . , , . .. 1059 Wafi‘les . . , . . 1257 White Sauce , ,. 220, 221 Ftiar's ()mQJPt- q 0 e Fricandeau P'an . . . 1 ,, of Veal, with Sorrel . . 453 Fricassée 0f Calf's Feet , 453 pp 11 cad - 4“ ,, Chicken . . 1307 ,, Eggs. 1236,1113 ,, th . 327, 1460 ,, owl. O O 1240 a Kangaroo Tail . . I583 ,, Lamb . . 5o7 ” e p ” $01“. 0 0 ,, Tripe. . . 520 ,, Turkey . . 721 Fricltadels . 0 a o p [‘07 Frimsel Soup . . . . 1574 ' Fritot of Chicken . t . 677 Fitimiis. General Observations . 913 Almond . . ., . . 978 Apple - - . q . 070 Apt!!!“ 0 e 0 '0 0 Banana 0 0 0 Q P e e 0 9 9- ° 496 BHPHOOL 0 be 0 o Bloater . . q .. , 1226 Brain . . . . . 1227 Bread . . . . . olio Bread and Butter . . 980 Cauliflower . . , . 1528 Celerv, Curried . . . 830 Choose . . . . . 1200 Q 1. O 0 Cornmeal . . . . 931: Currant , . e, . o 93! Custard . . . . . 981 e I e c e Egg, Milanaise Style . 1306 ,, Royal Style a . 1307 Fish . . . . . . 1:19 Foroerneat, V.R. . . 1320 Fruit. . . . . . 4’ 98: 2mm 0 Q , Q 0 ouseberry . . . . 9 a Haddock and Oyster . 1241 H‘minv, vIR. e p h Hot Cheese . . . . 1548 Bill“ 0 a Q 9 9 933 {fllv . . . . . . 083 ibster . . . . . 1570 Macaroni an Onion, l F Page Fiiir'rmis (anti). Spa - q - 984.1560 Strawberry . . . . 984 Sweet Potato b . . 8o5 Frogs, Stewed. . . . 331 Frost, Apple with Cream 1016 Frost-bite . ,, . ,, . 186$ Frothy Sauce . . . . :65 Frozen Pudding . . . 1050 Fruit, Arrangement for 1)“th b q 0 Australian . . . . 1580 Blanemange. . . . 1028 Border oi . .. . . 1021 Cake. . . . . . 1432 Of a 0 a 0 1025 Cream Ice . . . . ioso Croquettes of . . . 980 Drit’ I O i I p for Caltes .. . . . 1406 for Dessert . . 1068-1070 for Preserving . . , 1126 Fresh, to Bottle . . 114a {rigors . . . . . 82 01' a a o 0 105°, 10 ‘ m 0 q q a. p in Sauces . . . . 209 in Season 0 a .q 0 ellies . . . .. . 1128 , onade . . . . i505 Moulds . . 4 . . 1028 Pastes 0 0 p e n 1139 p 0 0 1°28 Salad . . . . . 1028 Stains on Linen . . 1793 Table of Prices . r 8 to Bottle and Preserve . 798 Fruit Sauce-s, Recipes 261—272 South African . . t 1589 Stewed . . . . . 1040 Turnovers . . . . 902 Fruits, Bottled .. O . 780 Candied . . . . . 1128 Crvstallized . . . . 1128 English and French Names for . . . 157$ e 9 I 0 9 Preparation of Dried . 914 Preserved in Syrup . 1127 I .- I O I Fry, 0 so 0‘- l ” o 0 e 0 ,, ,, Baked with Herbs 636 Frving, Batter for 881, 8Ha,i648 Dot-p. . . . . 117, 41: 0 I I o o p Madras . . . . . 1245 of Mutton . . . - 599 of Pork Kidney b . 644 Orange . . . . . 983 (>st - - - l 354.351 Pea, V.R. . . . . 1341 Pineapple ,. 0 0 1 933 Plain. . 0 e e p Polish . . . . . 983 a \ c o p 9 Rules for Making ,. . 915 gahnon . . . . . 1249 avoury . . 1251, 125: Souflié . . . . 984, Dry 0 I I O Q Fatfor . . . . 118,413 The Method of . . . 116 e 0 l O bl Fungi . . . . , . 810 ,, Poison irom . . 1875 L Furniture, Bruises in. . I703 ,, ream O . 1 I709 ,, Gloss . . . 1799 ,, Polish . , . 1799 Furs, to Clean. . . . 1799 G. 0‘ M. 0 e Fowl . . . . . 707 3 e e e e e “1' p a e I 0f 0 Q 0 0 Gallic 9 e e 0 ng8 Gall-Stones . b . . 1 57 Game & Poul ry, Rela- tive Valueot . . 733 Carvingof . . 1271-3374 r Engllgh an mob , Names for , ., . 1674 FOWL The e I i i Z General Observations on 726 A l'Horlv, Ris'siflettes 0f 75! And‘ a 0 0 Christopher North, San l ‘0: Q a ‘ . I Cugfuts e '0 7 v p DP . C e b e 0 . Fillet of, Baked p . 110$ Fillet of, Grilled e , 1366 . for Invalids - 1 a , 1386 Gamibh a 0 e I Ham Sauce f0! . . . 243 Hashed r a 0 0 Q 718 in Aspic Jelly - I . 738 in in 2 . P . 727 LOSS 00 ml! 0 0 _ Mince of Cooked . . :36: Pic 0 0 o 0 0 p Pie, FrenCh 9 e o p Potted a e e 0 n Puree of . o u . 739 Salad. 0 e e e a 1100 8311]“ 0f 0 n I O p G sauce! 0 2 l O o t amt, Seas!!! - e 6 Soup Clear, Palermo e e 0 0 :5! South African . . t 1588 Table of Price! . . . 87 To Bone. . . . . 1633 To Choose . . . 6 732 To Kfip. 0 e 0' Q 73: To Keep from Taint- inK - e t e e 739 To Pluck . . . . 163: To Remov: Taint £1251; x23; Trussing o . . 1 - 3 Game-Laws, General ( b- servations on. . . 726 Hunting of Game. . 727 ’ ,, Object of . 727 Games for Children ., . 1897 Garfish Stewed . . . 331 Garibaldi Cream . . t. 1007 Garlic e e 0 Q 1185 u Use 0‘ o 0 0 Q ,, Vinegar . q . v81 Gas, Cooking by . . 53, 54 £903” 0‘ 9 q 0 e 1 Fires . . . p . . 55 Objections to . . . 55 Gas-stove, Burners to Clean a e p o Gastric o e e . e Gastritis, Hommopathic Treatment . . . t931 Gateau of Cold Meat. . 1240 Of e e ., St. Honoré . . i432 Fattenin‘ for the C Table 0 e e 0 Gefflllte Leber. O a a 1519 Gehirnsclmitten . . . 1539 a O O O O 3 Gelatine . . . . ., J VilueaseFood 985 ANALYTICAL INDEX 1967 Page Page P48; General Servant, the duties Ginger Sauce . . . . 205 Gorgonzola Chose . . 1201 of, , 1781 The Plant . . . . 1109 Goehng, Roast . . . 710 u n I I e I I o 0 . ’ ' o 0 0 0 n c .c . I. . . Geneva Pudding . . . 95° , me- - - _- 1434,1485 » H‘Inwpathu: Treat- Sau“ , , , , . 250 Gmgcrbread, Reclpes tor ment . , . , mu Wafer! _ . . , . 1028 1459-1461 Graham Bread . 3390, m4 Genoa Cake . . . . 1413 Andrew’8 - . - - 14w ._, Gr ddle Cakes . um Genoese Cream . . . 1on7 H'mycomb. . . . 14w Gram Ftvods, Average Page , , , , , 884 Nuts . . . . . 1410 Pl'lCPt . . , _ , Q3 Pan-y , , , , . 855 ,, Sunderland . . 1410 Gramma Plea-Tart 1533 Sauce . . . . 250. :v Pudd' - - 951.1141 Granadllla Crram. . ,. “a: Germ Theory . . . . 1831 Thick . . . . . 14w Gram“. Lhampagne . . 1000 German Cooxmw. “lute - - - t - 14"0 Lem“! - . . a . 1002 General Observations Glace Fruits . . . . 1128 Granvllle Tartlets. . . 90: on . . . . . 1514 blends. Enlarked- - . 18'» Grapt Jam - - "H.159; Apfel Torte . . . . 1517 was Surpasflomm 180° {JHY- - ~ - 995.1140 Bavrische KnOdel . . 1537 oWaah . . . . 1Hoo armalade . . . . 1140 Biersuppe . . . , 1538 Glaze . , . . . . 1048 301'th . . . . . 1001 Fladchen mit Spinat . 15t8 H . . . . . . 1034 water 106 o . . . 1057 FlFiSCh KuChfn. . g e I o 0 0 O “mp' ' ' O O o Getulltelxber . . . 1539 Glazed Apples . . . 1020 Grapes tor Dessert . , 1°09 Gehirnschnitten . . 1539 Chang. . . . . . 18o0 Grated Marmalade , , 1145 Hachie unthseRullet- Globe Artichokes, \.R . 1320 Grant: Sauce . . , , 357 um , . , , . 1540 Gnossanv 01 Cuhnary Gravel . . . ._ . _ Ia Hcring Salat . . . 1540 Terms . . . . 1052 ,, Hmncmpathlc Treat- Karmtteln mit Rise . 1541 Gloucester Cheese. . . 120: _ ment . . . r931 Kartoflelsalat , . . 1541 Glows, to Clean . . . 18w Gravu-s, Dohnitzon 0t . 208 Kirschen Sauce, , . 1541 Gnocchi a la Russe . . 1275 Generalfibservatiom on 207 Lebetkloesag , , , 1542 au Gratin . . . . 1270 Recipes tor . . . 214—219 Linmtorte , , , . 154: Goats' Milk . . 1257,1288 Use-sot . . . . . 305 Mllchbrod Suppe . . 1542 Golden Bean, The . , 810 Gravy, Bel-f, for Poultry, Piankuchen . . . . 1543 gear: - - . - - 2:; B Game, rte” . . ms . . 0 n 0 0 e 0 I I 0 a 0 . Sacher Torte . . , 1543 Fleece. Lermdof'l‘he- s“? M bame . . . . =17 andtorte . . . . 1544 . Order of The - 583 for Hashes . - . . :17 Sauetbl'aten. 0 0 a _' Q 0 Q 0 e t", FHWI ' 0 218 Schlachtbratcn . . . 1544 ddmg . . . . 05! for Roast Hare. . . 218 Suppe mat Schmk' em Good Woman's Soup. . 105 {urged . . . . _ 318 klmschen . . . 154$ Goose, The . . . . 709 31m kly Made . . . 217 Wmuppe . . . 1545 Page. . . . . . 1204 Slmp. .- . . . . zoo Weiss-kohl mit Wurst. 1545 Green, to Dress 0 . L 710 Soup, Rub . . , . 13:0 Zwetschen Sauce . . 1540 Hams . . . . . 710 S'Wk - , . , . 140 German Custard Sauce . 2% Hahhed - - - - b 709 5“"? 5“! ~ . a . 210 Fritters . . . , L qfiz Roast _. . . . . 709 Strainer . . , . . 7° Marzi n . . . . 1086 ,, Blgarade Sauceinr :30 Venison . . . . . :19 Rice Badding . . . 050 ,, Sage and Umon mthout Meat . , , 313 Salad . . . , . 1100 Stulhng tor £14,285 Gravlmg, Baked . . , 31¢ Sauce . . . . , 220 ,, toCarve . . , 1270 Bqnlod . . . . . 33¢ Geemoorde Hoender . . 1593 Robert Sauce for ._ . 240 Fned. . . . . . 31: Gherkin and Egg Sand- Struhng,Soyer’s Reclpe 2H0 Create-balls, to Make . 1801 wir-heq. . . 1117 The Brent_ . . . . 710 Grease btams . _. . . 1801 ,, Or Cornichon The Em ttan . . . 710 Greasy Skm, Lutwn for . 18oz auce , , , 241 The W11 . . . . 710 Green Butter . , , , “18 Gherkim, Pickled. . . 1103 To Truss a . . . . 1010 F13 (‘mnpote . , , 10,0 thlet P10 . . . I, . 70 Vegetatgle, V.R. . . 13gb ,, am . . . , 1 H3 ,, Soup . , , . 105 Gooeebernes, Bottled. . 1143 (anger, toPreserve , 1145 Giblets, Capilotade of . 708 Compote of . . . . 102 Kale . . . 1 . 824 Stewed . . . 709 forDeseert. . . .10 IxnlSan.R.. ,1“; Gilt grantee to Brighten 1800 Variance of . , . , 902 M1 W11 u- Sauve . . g m Gin Cockta' . . . 1 1510 Gooseberry, The . . , 200 Green New wte Butter 215 Raspberry . . . . 1493 and Currant Jam . . 1143 ,, Pea andBeanSalari 110° a 0 0 0 0 151° 0 0 0 0 102° n Pea S u o 191' I ‘20 $100 . . . . 1507,1508 Cream . . . . . 1008 ,, Tomau E’resa-ve . 1504 Ginger . . 0 . . . 1043 Fool . . . . . . 1020 Greengage ham . . , “4° Apple . . . 1131,1132 Fntters . . . . . 9412 ,, . , “45 BM 0 I b 0 D 0 3H! 0 Q 0 0 0 0 n . . Biscuits . . . . . 1415 ellv. . . . 9%.!!44 Greengagee, Compoteof. my; O 0 I 0 O Q t 0 u m Cream , , , . . 1008 Sauce . . . ._ . 200 Drv , . “47 Green. to . . 1145 Sorbet with Maraschmo 1001 u to ’ I“ Cream 0 . . . 105° I 0 0 0 I 0 m: in . 1146 Imztation of, , , . 1:4: Tnfle. . . . . . 1010 Greene, Dresemgot . , 374 , , . 1008 l Vinegar . . . . . 1485 ,, ’Young, toDresg_ 339 - . . Q e I e 0t . 1968 ANALYTICAL INDEX Page Griddle Bread, . O 0 m" Gridiron, The . , , _ 63 " The Hanging . 63 Grimucm-. . ' I o Gnasini Sticks, v,R_ _ _ 1339 Grocery Marketing table 90 6mm UtieSOf the 1767.17“) 51mm the Horse , 1763 Feeding the Horses , 1763 Harnese . . . , _ 1769 Shoemg . . _ . _ I768 Watering the Horses . 1708 Ground Rice Blanqumng,e mo 99 n . 952 Grfiufiet - . . , . ;39 OHS I I . o . R‘nst 0 e e S iesof . , _ . 740 T 0 Pian , _ 0 74° The Red. . , ' F 739 The Ruffled , , . 74° The Sand , , . 0 no The White , , _ . 749 To Carve . , _ _ "72 To Truqs , , . _ "H6 Gruel, Barlev , _ 3377 1179 Lentil F001. . . . 03m“?! ' ~ I379- nae Pepw ' 0 e e 1384 0 .Cheese . ' ' 138° em 0 Q . an]: 00 Sandwiches 1:19 Guava 1w; - . . . 1583 gugmm' he' ° ' - 333 u goons . . . , . 333 Guest Supra“. General Observations , , 169.; Guinea Fowl, Roasted . 7" n T c e . 7“ n . . Gullth (Cuba-Hus), . 154° Gmnbo SOUP e g . . Ibo Gurnard, The . , , _ 333 ,, to Cook, , . 333 Gurnet, The . . _ _ 333 aked . , . 333 ton . , . 333 H. Hachia und Reis Runet. H dd unghe. ' ' ' ‘5“ a co , . . , . 335 and Anchovy Sand. wichee . . . , . “I4 and Oyster Fntten , 1:“ Baked . . . , _ 333 Boiled 0 0 Q Q . . . e e 1235 ,, and Totnat , 33 n e 124 ' - - - 315 P: g; PM: Hare Soup . :66, :67, 765 The Common - . . 167 To Skin and Tr‘use a . tin o . . Hafes’ Eugenia of \ ounh 7o; Hal-{cot Be-an, The . . 840 ,, Soup . . . . tor ’, Tea 0 o b o 1386 . . . 1557 Romans . . h 1557 m3 Minced Onions . 84o BUiltz-déi v. R. I p Q filth Parsley Butter . a o Haricot Mutton . . . n z e O?Bmf e e e e. e of Veal . . . . . 456 Haricots a la Bonne Femme 840 Nutriment in . . . 84o HM e e 0 p 1803 " paste. 0 o o 1803 ,, Poli>h . e . I803 Presfl'vatlw. . 1803 To Clean. 0 . 1803 Harness-makers’ Jet . . 1803 Harve Sauce . . 275, 1:81 Hash lgun'ah , e . 1607 flags???- 0 e r a e o 9 o a COd e e b o o e 309 DUCke o 0 Q o a Fowl . . . . . 704,, Gm : . r .Wa. Hare o a o r 0 763 mi?“ I I 0 641,643 ” o e p 643 Turkev . . p .. q 722 Veniflm e 0 e 0 p Haehee Gravy for . . 217 East i’udding . . :3: I O O Q Hatdling’ for 0 b I 0 Young 683 c i O U " . to Clean . , x797 Hate, Felt, 1797 H Felt, t0 Renovate . H2211, Hunting With the Hawtllgorn Liqueur . I H CV“. e I Hggel Nut, The . . Head, Bandages for the H °Iiomzlaoiaathio " Treatfiexfxt . th, Essentia _ or— Helgiths and Bathing .. 182 err-156 . . . :82 Ex . 18:6 Shfad'eoid, fine. 0;. I... I ’ r 1009 . . Smoked, Cmustadeg _ In! I Q 0 1223 n . . 1239 99 Soul!“ n - 1222 so“ 0 e I . . T0 .e I g t Il-gaddocka, Dried . 1.875%: I O m M 0 e 0 . . Hair. Curlins the . . . 1801 F . 8 e P ' 0 e Hair, . ‘ p Restora'. , , . _ 1M1 Superfluoug _ _ _ . 1868 To ' U I Treatment of the . . :80: Hairwash _ _ _ . q 1802 Hake, ' I 0 e Half . ‘ Q Halibut, The e c o e Bak‘“ - - 335. 336. 1022 B°il°d - - . . 3w Coquilles m- scanops 0‘ 336 e O . . . Pie ’ ' ' ' 33; . . , _ a Steaks , . _ x222 I g . . Ham and Egg Tartlots . and Rice Cmque-ttvs . 1212 and Scrambled Eggs . Average Pn'cee . . . g e o o O Cfllfitfts . e o e 0 Egg Poached with . Eggs with . . . . 1217 Forcemeat for Val, etc. 282 Generaltllrlervationson 626 I Q I O O Ramakins . . . . :24: Sauce . . . . . 243 Test for . . . . . 1819 To Bake. . . . - 657 To Boil . . . . . (>57 To Carve . . . . 1208 To (‘hoose . . .. . 627 Veal and Liver Pie . 478 Veal and Patties . . 4.83 cal and Pie . . 482 Hams, Curing of (Mo:- m) . . . . 654 To Cure (M. Ude'e Recipe) (>53 00 on (“Other method) . . 654 n ,, onshu'e (Svaam‘ .R ._ .) 652 n p u ‘ "We 654 ,, ,, (Westmorland Reci ) . . 654, To Smoke, at ome . 65a Hamburg, The S kled or Spanxl - a 703 Hamtrshine Pudding . . o5: Han , Roaring by . 10x 3 Hands, Chapped . . . x805 ,, Ointment for Chapped . . 1888 ,, To Clean . . e 180! Hud BTo Whig-n I; . 180: 31' e 14! Hard e e p e I 1082 Hard Water, to Soiten . :80: Hare, The . . . . 702 Baked and Truffles . 76: Broad! e e e o 0 761 Civet 0f . . . . . 763 Croquettee of . . . 763 Ham Forcemeat for . 282 Hashed . . . . . 703 in Casserole . . . 70: {nged . . . . 763, 789 otted . . . . . 704 Red Currant Sauce for 209 Roast . . . . . 764 Roast Baron of. . . 705 Roast, to Carve . . 127a Pure . . . 182: Pure {\V‘Ztu‘. . . . 182: Sleep. . . . . . 1820 Heart Diseaseof the . 1856 'Palpitation of the. 1807 I . ,, Homoeopathic Treat- ment . . , . 191! e 0 Q Q I Hea Action of . . . :09 Heath Pa, The . . . 853 ANALYTICAL INDEX 1969 Pi" Page Page Hedgehog, Apple . 4 . 1016 How-radish, Pickled. . 1170 I- 0 e 0 o 0 salad. 0 a 0 n e 110! I“ . Henbane _. . . . . 137$ Sauce . . . 227, 228 Cham 0 Granite . 1060 Hens, Sitting - . 4 t 089 Stimulant Properties , 84: lord Queer?! demg. 1001 Herb Pancakes . . . 841 Vinegar . . . . 1181 Lemon Granite . . . 1002 ,, Powder . . . 1181 With Roast Beef . . 841 4 Milk Punch - - ._ . 1003 ,, Sauoe . 275, 1181 Horses, Brokemwinded . 1803 Neapolitan Ice Pudding 1003 Heft” e e e 0 1038-104! I f. e 181‘ Nfis'lwie . 1°63 Aroxnatic . . . . 1638 Colicin . , .. . . 18o Raspberrv . . 1003 To Dry, for Win Exercise . . . . . 1 Roman Punvh - . . 1005 Use. . . . . 1187 Feeding . . . . . 1708 Strawberry $00516 . 1005 Hering Salat . . . . 1540 Hmfs to Protect . . 1804 Iced Cake . . - . . 14-; Heron, Hunted by the Mud Fever . . . . 1814 Cocoa . . . , . 104 Hawk 0 0 g a 731 e o 0 o 0 I769 C0“” 0 0 o o 0 10m Herring, The . . . , 359 Thrush . . . . . 1814 Fruit . - . . . 1050 R00 Tit-bits. . . . 1209 To Clip . . . . . 180 Oranges - - - . . 1031 Roe, Baked . . . 120 To Protect . . . . 1 Pudding - - . . 100: Roe, Crofites of . . 120 To Rough , . . . 180 ueen’s Pudding . , 1001 Herrings Baked Fresh . 338 Watenn . . . . 1 aspberry Soutflé . . 1005 Broiled, with Mustard Hot Cross uns . . . 1420 Souffle . . . . . 105° Sauce . . . . 1242 Hot Pot . . . . 520,587 Strawberrvfiouflié . 1005 Fresh, Mustard Sau u , of Hodge Podge. 1522 Tutti Frutti. . . , to“ for, , , :59 ot Viater Dish . .' - 70 Ices, Cream (we also Sor- ,, Stufled and Hot Water Fomentatwns 1887 bets and Molasses). m , , . 319 Hatch Potch, English - I45 on - - . - . 1044 Kippered . t . . 1244 ,, ,, French. . 144 Apricot Iced Eggs . . 1044 Potted e e p e 0 319 n p v-R-_ d Q 132: \ ° ° 0 0 I048 Red . . . . . . 339 Household Expenditure . 13 Biscuit . . . . . 1043 Stuffed with Mustard Housmonn chxrzs_(sa Brown Bread . . . 1045 Butter . . . . 1255 under Reapes, Burnt Almond . . . 1043 Her-rings, Stuffed, with quehddh Cmd - - - ~ 1 1040 Shrimp, , , , n4: ,, Requisites, Pnoes. 94 Cherry Cream . . . 1047 Yan'nouth Bloaten . 319 Housekeeper, The— Ices, Chocolate Bombe Hessian saua. . . . 27b Awnmts o I . 0 3t Fruit 0 n a High '1'“ , , , , . 109: After Dinner . . . 34 ChocolateCream . . 1047 ml“, {0ka , . . 1008 Cooking . . . . . 32 Cider. - . . . . 1047 Hock Cup . . . . . no: Dailv Dutie' -, - - 33 Ooflee - - - ~ . 104a Hodge Podge, Hot Pot of 15:: Evening_roupatlon . 34 ,, Sauce for._ . . 1°43 Hog, General Observa- Respmsibihties. . 31,34 Cream, enSurpnse. . 1048 uomon , , 015-631 Room . . . . . 33 ,, from _ Fresh The, in England . . 659 Season! for Work . . 35 Fruit . _ . , 1°49 Varieties of the Domea- Still Roqm . ._ . 1 34 n from Frmt 0r ticated . . . . 617 HOU'A'kOCpmfl Indian . 1599 Jim . - . 1049 Wide Distribution of the 657 Home-maid, The,Dul168 . 1770 Custard for . . . . 1040 Hollig-aa'agtkga. . . . 1444 EBednm 8 Work- ~ . 1%: 115m . P-uddi - - . 1049 Ho ‘ uoe . . 257 venm - . - - . 1 mun ng . . 10 ,, Soup. . '. 192 LayingClothforBreak- Fruit. . . . . . 1055: Home-made Bread . . 1409 . fast. . . q - I777 Gm er ; - - - . 1050 m1 o 0 0 q 0 1780 I Fruit. 0 0 0 0 105° Servant’s Duties . 1782 Morning Work . - 1 1777 n Pudde . p . 1050 Hominy, Croquettes of, Occasional Work . . 1781 ,, Soufllé. ._ . . 1050 V.R. . . . 1323 Of Upper -_ - 1775,1776 {@1066 PIOHIbIéN - 1051 Fritters, V.R. . 1340 Sprmg Cleanmg . . 1780 on . t . . 1051 ,, Makingof . . 1340 Weekly Work . . . 1779 Maple Parfait . . . 1051 ,, Porridfi, V.R. . 1340 WorkrnSununer . .0 1777 "range - - . 1 . 105g Hommopathie edicines, Housemald's Knee . . 1805 Pinea ple . . , 1053 Preparation of. . 1927 Huckleberry Cake . . 1022 Pineapple Plombiere . 105: Homao thie Treatment n Pudding - 102 Praia 0 . . . . 105a ogaDiseases. 1928-193: Human Milk_ . . 1287, 128 Raenlmy . . . . 1053 Hmmopathy, Advantages 1928 Hunter Pudding . - e 963 Strdeerry . . . . 1053 Defined 0 o I I Q M. ' ‘ ‘ 520 Tea ' . ' 0 O n Median used in q ,. 19: ,, Mutton . . . 588 Tutti Frutti, Iced . . 1054 Practice of . . . . 1926 ,, . Soup . . . 167 VII" - - . t . - 1053 Princi le 0! . . . . 1926 Hunting Breakfast . . 1242 Vanilla Plombiére . . 1055 Honey, ake . . 143 ,1594 Carried to Excess . . 729 Walnut . . . . . 1050 Fund! 90: Nut, 0 O 0 0 .0 I“, Muuldlm a p g ,, . . 95: (off . . . . 727 UPreparalgm of . , , 9143 H00 .0031 , . 1594 ur eya_. . _. . . 721 nrpotl mg. . , , gong; Koch . , , . 1594 Husband, Liabth for Varieties ot . . t . 3:; Hop Beer . . . . . 1480 Wife's Debts . . 1937 1005, Water- Hops and Sherry . . . 1487 Hydatid Cysts- . t v e 1353 APPIQ - t . . . 1056 Hora d'CEuvres, Recipes Hydroehlonc Acid . . 1875 Cherry . . . 4 . 1055 , . . 1190-1224 Hysteria - - - - - 1874 61118" - . . . . 1050 Horseradish, Cultivation ,, Hommopathic Grape - - . . . 1057 0‘ th’ e e e O 337 O U Q I Q 1970 ANALYTICAL INDEX Page i Page Pal‘ Ices, Water (amid). Indian Meal Flappers. . 1455 Intuit Cooxur (could). Melon , . . . . 1057 Muqtard . . . . . 1182 French Beans, Alla Peach . . , . . 1058 Piekle . . . . , 1170 Creml - - - - 1557 Pineapple . . . . 1058 Remoulade Sauce , . 1111 Haricot Beans, Alla Mil- Raspberrv - . . . 1058 Sauce . . , , , 243 anese 1557 Red Currant . . . 1058 v . . . . . . 1130 00 10 5113 R0' Strawberry . . . . 1058 Wheat . , . ,, . 878 _ mm 1557 Svrup for . . . . 1059 Indigestion. . . . . 1806 Larlcs in Onions . s 1553 Tangerine . . . . 1059 ,, Homoeopathic INKS, A1 Form 0 - 1558 Water, Made from Jam 1059 Treatment . 1931 Lettuce Soup . . - 1559 Rims and Fillmgs— Infancv, Diseases of (see Macaroni, A Latte . 1560 Almond . . . . . 1461 Diseases,Chi.ldren’s). Macaroni Alla Nan‘ Almond Paste . . . 009 Infant, The-e- clam _- - q - 1560 Chocolate . . . . 909 Liability, etc. . , , 1938 Macaroni Pie . 0 . 1558 Cof‘ee . . . . . 910 Milk . . . . . . 101: Peas, Al Bum! Gum- 1501 Coilee Butter . . . 000 Nursing . . . . , 191: , All' Ant!“ . - 1560 for Cakes . . 1461-1403 Rearing, and Manage- Pheasant Alla Napol- for Marble Cake . . 1401 ment 1908-1015 etana . . . . 156! ("81180 . o - . . 910 ,, bv Hand . , 1013 Polenhna, A118 Venez- Roval . . . . . 010 WashingandDressing ,. 1011 iana. . . . . 1562 Sugar, for Cal: . . 140: Wetnurse . . , . 1013 Polenta, Alla 8010!an - 1561 Trans t. , . . 010 Infection . . . . 0. 1831 ,, All/l P311111? Use . . . . . 881 Intectious Diseases , . xqzq lam .. 0 . 1563 Illness, Sudden, What to Influenza . . . 184:, 19 51 Puree, Alla Soulnse . 15‘": o . . . . . 1869 Ink Stains, to Remove . 1804 Rice, Alla (mime: ~ '5” Incandescent Lights . . 1804 Internal Haemorrhage , 1806 ,, Alla Tomato. 5 1563 ,, Monti", t0 Intoxication . . r , 1874 Risotto, Alla Milanese. 1563 Strengthen 1804 Immun meenv. Salad, Alla France“ v 1564 Indian Chutney . . . 1100 General Observations ,, All' "8118113 ~ 1564 ,, ,, Sauce. . 1100 1344-1349 ,, Alla Macedone . 1564 1111mm COOKERY. Beverages . , 137 -1382 Spinach C uet_tes ~ 1564 Generalflbservations . 1500 Fish . . . . 135 130: ,. In lawn e ">65 Bnane ahee . , . 100: ellies . .1370—1373, 1575 Plddinl . ~ 1565 Briane Noorm , . 1003 eat Disha. . 1303—1370 ,, Soumé- - e 1565 Burlas . . . . . 1003 ddings . . 1373 1375 Tomatoee,Al Pine - 1366 Caleutta Bectie. . . 1003 Soups and Broths 1350—1357 ,, All’ Infill!" 1566 Cevlon Lobster Curry. 1003 Iodine . . . . . . 1804 {in Nova . 1506 Chilwafl. £00101: . . 1004 Ipecaeuanha . ., . , 1804 1min, All Italian! 0 1567 Chltchkee Curry , . 1004 Irish Moss . . . . , 1380 Turkey, Alla Milanese. 1567 Curryof Fish . . . 1004 ,, Blancmang . 1374 Venetian Soup . t . 1567 ,, ,, Fowl . , , 1005 ,, y . , . 1371 Zuppa Lombarda 0 ~ 1559 n i O 0 1605 g p a n o :21. cream 0' d e f 1008 0 b0" - - ' 1000 Rarebit . , - . . 1210 Maize, toBofl , ,, 1 878 Cutheeroe . . . . 1000 Stew . . , 588,790,701 Millet . . 1 . - 1408 Al 0 0 0 Q . Q Q . O Q l Q~ P ~ Del Poorec . . . . 1006 Ironing. . . . . , 1789 Ravioli; . ., . . . 1277 Dumpoke . . . . 1007 lroumould Stains ., ,, 1804 Risolettl. . u e .- 127‘ Hash, Bouln'rah . . 1007 Isinglass Blancmange , 1031 Risotto . . 0 . e 1276 Sungshere . . 1007 ,, elly. . . . 905 Rusks . ~ . 0 e 146! H11“. toCook . . . 1008 Isolation for Contagious Salad. , . , I. . 1101 0 O O 0 0 0 p e I . n ' Kubab Fowl . . . 1008 Iraum Cooxrmr. Wheat, to B011 . . - 378 Kulleah Yekhanee . . 1000 General Observations Italy, Meals in . . - 855! Lime Sauce. . . . 1000 1550-155: Itch. . - - - 5 ~ 1366 Limes, Field“! ~ 0 . 1600 Artichokes, Alla Milan- Ivory, To Clean . _ . . 1804 Mango Chutney . . 1000 also . . . . . 155a ,, Bark“! Arm 5 18°$ Mango Pickle . , . 1010 Asparagus, Alla Casal- ,, Jelly ., a ~e - 995 Mole. . . . , . 1010 a. . . . . 1552 Pilau of Four . , , 1011 Aubergine, Al Forno . 155: I Pilau of Mutton . . 1011 Broad Beans, Alla Ro- , " PilauorPillafl . . . 1010 mana . . . . 1553 Acoe Pudding . .. . 1575 Pmirrmate Juice. . 101: Broccoli, Alla Panni- am, GeneralObservations Pomplet,toCook . 101a ' mana . . .. . 1553 on . . . 1124-1130 Pooloot . . . . . 1012 311155015 Sprouts, Al Jam, Apple . . . . 113: 00mm Currv. . . 1013 Simone . . . 1353 Apple and Blackberry in: orSeir Fish . . 1013 Cabbage, AiForno. . 1554 Apricot . . . 1134-1530 Tamarind Sauce . . 1013 ,, Farcito All' Average Prices . . 91'93 Indian Corn . . . . 843 Americana 1554 Barberry . . 4 . 1135 ,, Growingof . 1010 Cauliflower in Stufato 1554 Black Currant . . 0 113° Cornflour Bread . . 1410 Celery, Al ritto . . 1555, Blackberry . . u q 1135 Curry Powder . . . 118: Alla Parmigiana 1555 Cape Gooseberry . . 159° DlShOfFOWI . . . 707 "Cod: Alla Napoletana . 1555 Carrot . . - . ~ 1137 Pattern . ’ . . . . 082 Croquettes of Chest- Carrot and Beetroot _. 1137 Housekeeping . . . 1509 nuts. . . . . 1556 ,, Imitation Apn- Mme. Picked . . . 1170 Cucumbers, Farcitl. . 556 cot . . . H37 ANALYTICAL INDEX #— Pare Jellv,Raqpbcrry p 1 . 1157 Red Currant . . . 1157 Restorative . . . . 117a RhUbal-bo 0 0 n 0 1000 Rim 0 0 e e o 0 Salmon . . . . . 371 Salmon m n 3?! Sauce . . . . . 270 Sautfl'ne- 0 I 0 I 1000 Stock for . , . , 1000 e 0 e e Strawberry 0 e 0 r Ti m. 0 0 p 0 l I I l I I White Currant . . , 1101 “GHQ. e I q a 0 10°! with Bananas . . . 000 ” Cream 0 e e e 990 ” Fruit 0 o e 0 99‘) n o 0 e " figlgldd'hs' ' 3:: m ' l 0 mlynem Artichoke, The 815 .. .. we of ed the :14 Artichok Boil . . 14 ,, es, Fried . 814,815 ,, Mas»th _ . 815 ,, with White Sauce . 815 . 1805 nmsa COOKERY- Jewellery, to Clean . General Observations on 1571 Red (sa Paewver isht'fi). Ob“ Collins 0 0 0 0 ohn Dorv, to Carve. , 1203 ohnnv Cake . 1 , . 1455 ombala . . 1243, 1025 ugged ravy. . . . 21 Hare . . . . 703,730 Pigcmu ., . . . . 710 Rabbit . . . . . 071 Julienne Soup, Clear . . 15a , ,, . . . . 1521 Jumblee, American . . 1025 ,, ahfo ' . . 1420 Junkct. . .. . . . 11:11 ,, DGVODShJIG 1027,1295 K. Kahab . ._ . . . . 1547 Kaiser Pudding - . . 054 Kamuppe . . . . 1547 Kalbsvocgel . . 4 . 1548 Kale, Green . . _ . , 824 Kangaroo Tail Cumed . 1583 ,, ,, riraasée of 1583 II 9| SOUP 0 0 Kartofleln mit Kaee . . 1541 Kartoli t . . . . 1541 o e 0 0 1548 K'bobsn 0 e 0 e 0 7°! Kedzcree . . . . . 34o Cild Meat . 0 1 . 1231 o e 0 e 0 e 1239 Paprika . . . . . 1245 Salmon 0 0 e p . 78$ Ketchup . . , , . 1183 ABC-how. 0 e 0 e 1179 Cucumber 0 0 1 . 1180 Lime 0 0 0 0 0 1184 M 0 0 0 0 1183 J "'55 am! 0 0 l 0 It; Currant and Raspberry 1159 Damson . . . 1140,1141 Gnu-berry . , . . 114. Gooseberry and Cur- mt' ' 0 I Q Grape . . . 1145,1503 Green Fig , ' F, , 15H: Grcengage . , , , 1140 arrow . . , . . 1148 OmelFt . O 0 0, 0 lIglum. . . . . p 1154 aser - . . . 1157 Red Currant . . . 1157 Rhubarb . . . , 1158 Rhubarb and Orange , 1158 Sauce . . . . 203 Strawberry . . . . 115 Tomato . . . , , 1100 Turnover! . . . . 901 Water Ice from . . 1050 Japanese Plombiere , . 1051 :1 Salad . . . 1101 Q o I 0 o ardiniére Soup, Clear , 15a aundice . . a . . 1850 aune-Mange . . , . 1051 ellies, Colouring for . . 1081 ,, torInvalids 1370—117 ,, Fruit . . . .112 ,, to Unmould . . 9“? seed '1 e 9 x Jeliv,Am . . 990.1170 Apple . .. . 990.1133 Apricot 01 . ,. 990.1134 Aspic. . - ._ p - 90! ,, fromGelatine . 90! Bar . e 0 1135 Beck’iny, . t . . 1370 .. Tea, Peptonized . 1383 Black Currant . . - 113° dy I Q p O I Cglt's Foot . . 90:, 1371 c mmm o 0 o p 003 Chicken . . a -. . 073 cm‘ 0 0 y 9921 9‘” COM!!! 0 0 o O I Crab Apple . . 903, 1139 Dameon . . , . . 11 1 Es: . . . . 1371.13 5 Putters . . . v 983 Gelatine o 0 0 e e 99‘ 601(1011 0 Q 0 e e 09‘ 60056 - - 904. 1144 Gram 9 e a 9951 {136 6113" 0 0 e I Is 3 inColoure . , . , 006 Invaluls'. , , . , 1575 Irish Mose . , . . 1371 Isinglass . . , , 905 1m 0 g , 0 e Lemon . . . . 997, 998 Liqueur e 0 0 0| 9 0 Q 0 O 0 Mara. , . r , Marbled . . . . . 008 Milk . . . . 137a, 1380 Nectarine . , . . 908 Noyeau . . . . . 998 Orange . . . . . 909 Polonaise Style . 0 - 995 Port Wine . . .999. 1371 Panel! 0 0 Q 0 0 90° Quince 0 0 e 0 0 1156 Pare Ketchup. Mustapha . , 11x4 punm ' 0 9 e o 1:82 Tmnato ' I I 0 0 1188 “'dlnllt . . . g . . ~ 7! n F i511 0 . , 6° 4 » Turbot or Salmon 5 K1 1 . . . . . Kidney Boans, , _ ’ 84: Ht” ’ F ' ' P o 52! n . . . ‘2‘ ,, With Italian Sauce 52: _° ' ' p 0 12‘0 Pork, Fritters of , , 4,“ p‘ )t‘um' Q 0 0 e 1524 sauw ' ’ 0 I 0 2‘4 5"“? t ' o O . 107 I‘mt . ' ' i 0 Kidnevs and Oyeters_ . "43 Brown Caper Sauce for :57 C urned , , , o . 7," P18“: 0 p . Plg‘" ' O 0 0 alle , . o . . 125! Sheep's, Broiled or G" - - 581 n . . . n . . ,. Ramakins of , 50° ,9 Sautéd. . . . ” TUaht . . . Kippered Herring; , , I,“ _ , Salmon , . . 37a £11911. thas With . , 926 u‘dlen auce . . 1 Kitchen— ’ 5“ c‘."".‘i"8 Algplianm . 48 mefi, ixtures and Furniture , , . ‘4 Advil? to . , Duties , , , go oil Stove; , _ 0 5,, Ranges ' v 0 0 fl . 0 a . . RPQUlbluS Of I 600d . 43 Stove . . , , . 5; Utensils Auxiliary Cooking. , 6‘ ,, Descri tion 55-454 .. 4 ' . n Of . 56' 10 7h, ,, Sundries . . 8; I. Turn and Brigg-hm, 30, 8x Kneade Butter Liaison. 213 Knuc, Cook’s . , , _ 4,6 ’l M W O 0 Q n T v 0 0 u 0 6° Knives and Forks, toi‘lean 1805 ,, tol’rmerve lg,“ ” to I e 180, Kmt‘tm 0 0 Q . . Kl’hl'Rabi’ Th0 . . . Hz: ’9 . . 8‘! Krmeskis, Chltktn . , 4574 ’9 I O 0 1107 4 . . . 1608 Kulleah Yekhanee . , mo, L. 135mm. Wboning by 18 m, to . . ’ Iagg ,, to Preserve. ,, , 13°, 1972 ANALYTICAL INDEX _ Page Lace, to Revwe Black , 17oz Lacquered _Goods . . . 1805 Lady's Maid . . o . 1774 Attendance , , . , 1773 Care of Linen . o . 1773 Duties .. . . e . 177a Hairdressing . . . 1772 The Wardrobe . o . 1773 Lager Beer Cu . . . :50: Lamb, tiGen Observa- Onson 543.551 #8 Blanfiguetteot . . . goo B" . . . e . 503 Braised Neck 0f . . 1303 Breagt lof, M tye . . 5 Breast, Stuffed . . ,, Turkish Style . 559 Chartreuse a la Gastro- nmno e a e a 56! Coliope and Asparagus. 5e; (‘roquettesof . . . 50: CutletstlaConstance . 15:9 Cutlets and S inach . 500 ,, Chau -Fr0id of 501 ,, Cold. . . . 50: n C D O ,, Larded . . . 50: ,, Malmaison Style 505 ,, Milanese Style . 505 ,, Richelieu Style. 505 ,, Stewed with To matoes . . 567 ,, To Prepare. . 504 ,, with Cucumber 5m Cutting up, Mode of . 555 Epigrarns of. . . . 501 Fore-quarter, Roast . 57o _ ,, o Carve 126) Fricassée Of . . . . 507 Fry 0 e a e O c Head and Pluck . . 569 Head Broth. . . . 1355 in $085081 9 0‘ a Leg of . . . . . 574 mm 0‘ e o p e a Minced . . . . . 574 Noisettes of . . . 575 I C O. I I Q Ragoilt of, Wltll Sorrel. 575 Roast . . . . . 57o ,, Mint Sauce for . :44 Shoulder of, Braised . 570 n u Stun“ ' o 0 e I O Sweetbreads, Bourgeoise Style . 571 ,, fistades of . 571 an grid 5;: ,, Cases. 5 1 ,, Tinned . 791 ,, Volgair; ty 5?: Table Of e e a Tails, Russian Style . 573 , with Potatoes . 573 The, as a Saa'ihce . . 500 o arve . . 1266-1208 Value, Relative, of Pm ‘ e e e Weight, Wate, etc., in g Q o balm, The- A , - 340 e e e e c 340 Page Lamprey Stewed . . a 34° , the care of . . 1805 Lan ii, The. . . . 74i- ngted e o e o e 74! To Carve . . . . 1273 Lapwing, Eggs of. . . 1204 M, “0' t0 0 e o o 660 To Make. . . . . 658 Larder, The . . . . 429 Larding Bacon, to Lard 600 Lark Pie . . . . . 711 Larks O I O in énirins a e e e R035th 0 a o a o 713 Salmi of . . . . . 713 Stulied and Roasted . 71: Laudanum as Medicine . 1804 ,, Poisoning by. 1875 Laundry, a Good . . . 1785 ,, Glazing , . 1806 n . e e a 1806 ,, Washing Madi- in“ e a o Laundry Maid—- e e e I a Coloured Musiins and o e e e Duties o e 0 0 e 1785 Ironing . . . . . 1780 Q Q Q Q Washing. . . . . 1786 Silks and Studs . . 1788 ing . . . . . 1786 Sorting of Linen . . 1786 Starching . . . . 1789 Woollen Articles . . 1787 Laurel Leaf, The, Use of 141 Layer, Kinds of . . . 1327 ,, To Dress, V.R. . n26 Lead, Poisoning by . . 1876 Leafy Soup, Clear . . 153 Leamington Sauce 476,118: Leather Bags, to Clean , 1806 ,, Belts, Polish for 1806 ” i‘l‘i“ ' Light; 18°? 0 can ” coloured . ,, '[I'JohClean e ,, p olstery . Leberkloesse . . . .142 Leechbites, £3thng :87; Leeches toapply. . 1 Leek, ,, Sou?7 . '0 Leeks, Al orno . Boiled . . , Useol . . . With Poached Eggs Leg, Broken, to Put in D O O' O O Q I 5 hate . . . . 189: Leg of god, Stewed . . 5:: LEGAL Manon/moa— I I I 0 . Contract. 0 . e 0 1934 Don . _. . . . 1936 Husband, Liability of. 1937 In“!!! . o e o O Infectious Diseases. e 1939 Lime” 0 e e p U :94! Marriage. . . e - 194! Married Women . . 1944 Vaccination . .. . . I944 Wills. o I 0 Q Q Leghorn Sauce . . . :76 Lemon, The . . - e 1643 P 0 Lemon Biscuits . , , 1:57 Blancmnxe o e . :03: Brandy ' . . 0 c 206 Buns. . o - . . 1421 cake 0 a o o g . Ch do a n . Cream 0 e e e . cm I“ g Q . . :05! Drop! . . . . . 1084 .0 O Q Q . . O O Q . . o o O I . 997, armalade a o . . 1147 e a . . 913 o 0 o 1:71, 1172 PM a e I I o . Pvddins - e - 954.955 Sauce . . . , 207, :77 o a e a . 10°: Sponge 0 e 0 e 0 IO 2 Squall . . Q . . z Syru e e e o . 1487 Tar ct! . e e e a Thyme, Uses of 286, :64; e D O I Q Uses of the . . . , 335 Water Ice . 0 . . 1057 e e P Q o 138! “7138. e a e a 0 I488 q o 0 Q . [50‘ o e o e o g 1505 for Invalids. . . . 1380 Fruit. 0 e e e o 1505 Lemons, to Preserve . . 1807 Lemons, to Preserve Whole . . . . 1151 Lenten Dinners, Menus a . . . Lentil and Carrot Soup , 134 and Tomato Soup . . 177 Flour Gruel . . . . r335 v.R- I Q . RESOIQ, VeRe Q o ‘ [327 galad. 0 Q Q Q . mp e e e 1 I 3 Lentils, Boiled . . 93’ ,; Curried, V.R. . . , g 27 in o i. . 4° 83" , V.R. o o . I 34 Lettuce, he . . . 17$, 43 2:13 a o o e e e 1101 p e o o p a t Lettuce! . . . . . wmt, a e o 741 T0 Dress 0 o e a 741 Liaison for Sauces , 21:, 213 o o e O p Lichens and Mosses . . ', ll» 0 Q a 81° Li'bis a o I 9, x68 ight Buns . e . . 14:: Bean, 0 e .0 a Lima Sauce i e . . 1609 Limes, Pickled . 1609, 117: Lincoln Cake . . . . 1435 Linen, Damp Stains on . 1796 Iron-mould, to Re- _move . . o . 1804 Sorting of . . a . 1786 Tea Stains on . o . 1815 To Bleach . . . 1807 To Remove Scorch Marks from . , 1812 Wine Stains' on. . . 1818 o o o o 34; ANALYTICAL INDEX I973 Page URI, e 0 e o 34! Fried. . . 341 Liniment for Unbroken 'blains , . . 1888 Linoleum - . . . . 1807 Linoleum, Cement for . 1795 Linseed Tea . . . . 1381 Linseed-meal Poultice , 1886 Linwtorwl e o A e :54: Lip Salve . . , , , 1807 Liqueur Jelly . . . . 998 Liqueurs-— Recipes for . . 1496-1500 Anise e o 0 c 0 Arrack . . . . . 1496 cm 0 0 o Caraway. a o e o Cherry . . . . . 1407 Citronen. . . . . 1497 Clove. 0 0 e e e 1‘07 cup 0 0 Q 0 0 e 150 Four-fruit . s . . 149 Hawthorn . . . . 1498 Orange . . . . . 1499 mm 0f. I O O 0 Raspberry . . . . 1499 e 0 e e [Sm Vanan . . . . . 1500 Liquid Caramel . . . 1047 Liver and Bacon (Beef) . 523 and Bacon (Sheep's) . 501 and Lemon Sauce . . 277 and Parsley Sauce 0 . 277 Beef, Savoury . 4 o 533 Dump' . 0 . 1542 FarceiorQuails,etc. . 282 Ketchup. . e . . 1184 0!, 9 0 e 529 83 o e e 0 ‘59 Stutled . . . . . 1539 Veal and Ham Pie. . 478 Liver, The— 0f . Q . I Catarrh of . . . . 1850 0f 0 0 0 o Complaints . . . . 1850 Fatty Degeneration 1857 Gall Stones . . . . 1857 Homoeopathic Treat- ment - . . . 1932 Hydatid Cysts . . . 1858 Passive Congestion. . 1858 Sluggishortsongested . 1850 e o o e g Waxy Degeneration . 1858 but", Th. 0 o o e 342 Bak . . . 34a, 1226 ,, French Style . 346 Butta 0 e 0 315, 1298 Coquilles of . , , , 343 cm, o 0 . ,, Hot 4 , , , 344 creamed. 0 o e e 1310 Croquettes . . 346, 1244 - - 345, 784. 1233 Cutlet! o o o. 0 e Devilled . . . 346, 1518 n o 0 1204 Farce for Queneiles . 283 Fritters I e 0 o a 1570 in AS ' 0 , 4 . ,- 343 in W ite_Sauce. , . 784 Mayonnaise . , , , 347 Page Lobster, Ragoflt of . . 348 Rissoles . . . . . 348 Salad. 0 e e e e 349 Sauce . . . . . 228 Scalloped . s o . 1220 Soup . . . . . . 202 Tinned, Scall ped . . 1220 To e e e e e To I C O . To Dress . 1 346, 110: Lombard Soup . . . 1559 Looking Glasses, to Clean 1807 Loquat elly . . . . 1584 ,, e or Tart . . 1584 Lotion, Anodyne . . . 1889 o I O U l EvapOtatin‘ e e 0 I Of Vinegar e o e I 1888 0 o e I Love-ap le, Where Found 808 Loving sup . . - - 1503 Luncheon, Cake . . . I436 Dishes, General Obser- vations on . . . 1630 Menu tor Picnic . . 1729 ,, ,, Shooting e 0 oe . Two Dainty Menus . Luncheons—- at? Family, for e Economical . II ,, 12 Persons—- 19 n n isufnmerl' II I" ' 80 art 17251 Hot, Menus, for Large . . 1727, 1728 Week ' . 1081 . 1729 1726 . 1724 (Summer) 1724 (W inter) 1724 Vegeta'i-ian Menus for . 1730 M. Macaroni, a la Napolitaine 1277 Al Latte. . . . . 1500 Alla Napole . . 1500 and Celery Stew . 4 831 and Cheese . . . . 13o ,, l l'ltalienne 127 and Cream V.R. . . 1327 and Onion Fritters, V.R. 1328 and Tomatoes , 1278, 1328 au Gratin . . . . 1278 Bacon and . . . . 1225 Cheese . . . 1211, 130 Fish and . . . 327,32 Macaroni, Meat and . . 792 Pie . . . . 1558, 1595 Preparation of . . . 108 Pudding. . o 955, 1328 e e o p I 1279 Savoury. . . . . 1252 Sun!) a e o e a 168 Sweet . . . . . 1032 with BéchamelSauce . 1279 Macaroon Tnfle . . . 1032 Macaroons . 1084, 1085, 1417 “30$ 0 0 I I I e ,, Preparation of . . 220 Macedoine Salad . . . 1102 Macedoines, . 843 Machine-made Bread . 1390 . _ Page Mm“, Firms . 72,988 ,9 Mlnt‘lng . . “’8th 0 74. 1788 ’9 Macintosh, to Clean . , 1807 n to a 0 I308 Mackerel, The. . . . 350 Baked . . . 349 Boileéi, with Parsl 311m 0 o e 0 0 O Q 0 Fillets of , , , , 350 Guild . . . 4 . 1240 e o o 0 0 3‘! Smoked . . , , . 351 T0 Carve a o 0 0 1202 Madeira Buns . . 4 . 1421 Cake. . . . o . 1436 Padding ' e e e 955 Sauce . . . . . 244 Madras Fritters . . . 1245 Magnesia . . . . . 1894 Made of Honour . . . 904 Maitre d’Hétel, Office of 229 _» , Sauce . . 228 Maine or indian Corn . 843 (;1‘0_ "f s 0 o e Indian, Pickled. . . 1170 Italian, to Boil . . 878 Meal Porrid , V.R. . 1340 Mallows, Mars . . . 1085 Malt Wine . . . . 1488 Malted Brown Bread. . 1410 Mammalia, General 0b- servations on . 1 - 1 Mango Chicken 1 160F120; ,, Pickle . . . . 1010 Mangoes, Pickled . . . 1172 ,, To . 1148 Manhattan. . . . . 1510 Man-Servant or Page— b e 0 .0 0 Mangimg . . . . . 1788 Mantel rem . . . . 1808 Maple ariait . . . . 1051 Maraschino Cream Bon- . 1085 ,, elly . . . 998 " 011558 0 0 Marble Cake . . . . ,, ,, Icing for. . 1401 Marble, to Clean . . . 1808 , to Polish. . . 1808 e e e O ,, _0ul . . . 105 Mare 5 Milk . 1287, 1288, Margarine . . . . . 1290 Marjoram . . . . 154,276 ,, Useof . . . 1040 MARKETINGP- Biscui Prices of . . 93 CalendarotFoodinSew Grain and Preparedkmz FOth 0 o I e mer - r 0 0 u it“ 8 Meat eq 9'3: 0 e o 0 . Provisions . . , , 89 Sauces and Pickles. . 9‘ Tables 0 e e . Tinan Provisims and arm . . _ _ WhataShillmgwillbu “‘3; Wines, 5131118 and Liqueurs , , , 95 1974 ANALYTICAL IND EX Page Marking Ink, toRe- move . . . , . 180 Marmalade, General 0b- servations on . , 1127 e 0 e 0 e 1133 0 O 9 I 0 11“ gm“ 0 e 0 0 0 xxlq rape . ,, , . 1140 Grated . I , , . 1145 Greengage . . . . 1145 Lemon . . . . . 1147 Orange . . . 1149,1150 ,, Made with Honey 1150 ,, Transparent . 1150 Peach . . . . . 1151 ,, and Pineapple .- 1585 Pineapple . . . . 1153 Puddlng I 0 0 e Quince . . . . 1150 ,, and Apple . . 1153 Rhubarb . . . . 1158 auce . . . . 267, 208 Tangerine a . . . 1159 Tomato . . . . . 1100 Marriage Certifica . . q 4 Granting of Certificate 1943 lmpeachmentof . . 1944 Licence Fees . . 1943-44 Notice, Publication of . 1043 Places for Solemniza- tionof. . . .1943 Solemnization, Ecclesi- astical Licence 1942 ,, Licence of Re- gistrar 1942 ,, Publica- tion of Baum 1941 Married Women . s . W44 Marrow Bones. . I. 523, 52 am 0 n e a 0 9 114 e e e e Marrow Toast. . 524,121: with Maitre d'Hotel 58000 b e 0 e Vegetable (sa Veget- able Marrow). Marsh Mallows . . . 1085 e e P l‘!! e 0 0 0 e 108‘ n all 0 u 0 108') Sli . . . 1080 Mat: 01' Paraguay Tea 76 1 7o 1 Matelot of Tench . .4 : 806 Matelite Sauce . . . 258 Matting, To Clean . . 1808 May Drink. 0 0 e e 1505 Mayonnaise, Aspio . _. 1094 ,, Eggsm 1310 Chicken, Sandwiches . 1115 Cooked . . , . . 1110 0 0 O O O of Chicken ‘ . . , 680 0‘ Salmon Q n e 0 37! Red 0 e e e O 0 111° Sardine 0 e n 0 e 110‘ Sauce . . . 229,1109 Walnut and Celery. . 1109 Mad 0 0- e 0 1‘88, Mad 0 0 I b Meal Cake . _. 0 . s 1437 ,, Relish , . . 1231 Page Means— lmportance and Ar- rangement of . . 1676 Quantity of Food at . 1828 easies. . . . 1918, 1919 Measures and anti- tiee . . . . . 126 Meat, Remarks on 00 mg , 404—413 General Rules, etc., Summary , , ,, 413 and Egg Toast . . . 792 and Macaroni , , . 792 and Potato Pie. , 592, 793 and Rice Riswlcs ,, . 1540 Australian . . . . 8 Baked with Rice and Potatoes , . . 1575 Baking of . , , . 408 Boiling 0f , . , . 408 Braismg . . . . 410 Cakes . .. . . . 792 Carbon and Nitrogen, Percentage in . . 97 Cho per . . . . . 00 Col , Dariols of . . 1233 ,, Gateau of . . 1240 Meat, cold Kedgeree. . 1231 ,9 e I 0 Cmquettes . . . i 795 Croutee 0i . . . , 788 C I I O I Englhh and French Names for . . . 1674 Extractives . . . - 1‘“ Extracts fur Invalids . 1348 £38_ - 0t. 0 0 9. e 428 Wmfl v e 41 I, 4" Glaze. . , t . . 131 e 0 0 0 e 0 ‘9: Grilling of . . . . 41: Interior . . . . . 428 Invallds, Dishes for 1 303-1370, 1386 uices for Invalids. . 1348 MENU, MAKING . . . 1714 one during Cookery . 400 Menu, Arranging of th . 1716 Methods oi Cooking . 400 Bill of Fan: #1340 . . 1085 ,, ,, Preserving. 78o ,, ,, 1501 . . 1080 Pancakes . . . . 1538 ,, ,, (1720 . . 1080 Patties . . . . 703 GeneralObservationson 171: Pie, Suet Crust for. . 889 of a Dinner in 1803 . 108 Potted , . . . . 793 Royal City Banquet Price of . , . . . 552 (Geo. I I.) . . . 1687 Roasting; General Origin of the . . . 1715 Directions . . . 407 , Specimen, for a Dinner 1090 e I I p . Salt, Aeti on . . 505 Breakfast for Large Party- ,, So '1 Recipe for (Summer). . . . 1722 eeerving Gravy (Winter) . . . . 1722 in e 0 e e Salted Nutritive Value Summer). . . . i721 o{.,.,.4¢s Winter)....1721 Q Q Q Q n Saw . . . . . . 00 {Summerfi . . . 1723 Screen . . . . . 62 l Winter) . . . . 1723 Shape . . . . , 794 , Luncheon for 30 sml Q Q Q Q . Soups, Basis of. . . 131 {0014). . . 1725,1726 Stewin . . 4 , . 410 Hot) . . . 1727,1728 Taint . . . . . 330 Luncheon for 12 Per- Tinned, Test for . . 1 19 sons—- ,, Nutritive Value 779 {Summer). . 0 . 1728 ,, Recipes for 786-797 (Winter) . . .. . 1728 ,, To Re-heat . 77g Luncheon for 00 To Buy Economically 82,60 Party . 0 . . 1729 Pace Meat, to Choose . . . 427 To P1epare for Cooking 1575 Toast, Savoury. . . 1253 White, Cooking 0f . . 407 Medallions of Foie Gras . 1212 Medicinese— Alum, Dried , , , 1893 Amica . . . . . 1803 Born! . . . . , 1893 Camphorated Oil . . 1893 Castor Oil . , . . 1893 D111 Water . , , , 1893 Epsom Salts .I , , 1893 a 0 e o e Gallic Acid . . , . 1893 Iodine . . . . . 1894 Ipecacuanha . . . 1894 Iron Alum . . . . 1894 Laudanum . . . , 1804 Lime Water. . . . 1804 Magnesia . . . . 1894 Mustard . . . , . 1804 Oil of Eucalyptus . . 1894 uinine . . . . . 1894 hubarb. . . . . 1893 Spirit of Sal-Volatile . 1895 SpiritsotCarnphor . . 1805 Steel Drops . . . . 180$ SweetSpiritofNitre . 1895 Medicines, Homoeopathic 1925 ,, Preparation of 1927 To Administer . . . 1885 Melbourne Pancakes . . 1584 Melon, Cantaloup. . . 1033 ’ Cultivation of . . . 836 for Dessert . . . . 1009 Pickled e e e e e :17: Preserved . . . 1587 Water Ice . . . . 1057 Melted Butter. . . 229, 271 Meningitis, Simple . . 1359 , Tubercular . 185 Men-Servants, Number 9 he . 1762 ANALYTICAL INDEX I975 Page Menus (conth. Luncheon Picnic, ft'l' no Persons-— (Summer)r. . . . 1729 Luncheon, woDainty Menus . 1729 » Vegetarian . r730 Dinners for n Week—- lispl'lnll) - . . . 1731 1'Summer). , , , 17;; 1Autumn). . . . x733 n o e e Dinners for 8 Persons—- I o d hebruary) , , , 1739 March) , , ' . 1757 APT“) - - . . 1738 MW) - . . 1 . 1739 June). b i e g I 0 d a u . 6 0 c beptember} . , . 1743 0 e o a (November) . . . 1741 _(December) . , , 1740 Dinners, Lenten 1751, x75: ,, Three-course. 1753 ,, Four-course _ 1750. I75! ,, Five-000m _ 1748. 1749 " SIX- 1747,1748 Suppe“. Ball 1758. 1759,1760 ,, ((ifllld . . . 175(5) 0: a u 0 I75 ” iorsmau Family Pm 1757 ,, For Small Parties (“oldl - - 1757 H0" - b r757 ,, for“ (Summer) . 1758 (Winter) . 1758 ,, Smart But-let (French) . 1758 Mercurv, Corrosive u limate ._ . . 1875 Méringuc Pudding , 0'57 Tarts . 904 Meringucs . . 1033 ,, a la Chantilly 1034. Mediean . . I 1489 Milan Souiflé . . 1034 Milanese Salad .. Milrhbrod Suppe . Mildew, to Remove 184a 1808 '°'.0¢lee. H '8° Militarv Puddillil' - Milk, General Observations on . . . 1285-1288 Adulteratcd. . . . 1280 Almond . . . . 0' 1473 .nd Baked Flour . h 1381 and Cream, co Sepan ate . . . . . 1206 as an Aliment l . . 1287 as Food tor the Sick . 1349 0 o . 0 o 1 I‘ll CMdensed a Q 0 a 1287 Constituents . . . 1206 foe-Sauces . . . . :nq Jellv . a . . 1372, 1186 Of e e o a 1805 Pep . o o 0 Millet, Italian or Great Milk o e 0 e 1382 PuddmaS . . 1 914,qs7 MCI] u e o 0 I 1003 Recipes for o b 1295, nob Soups . . . . . 109 f“ o e ‘ u Table of Specific Gravity 12 i8 M I I I I l To Keep. . . 1286, an» To Preserve. . . . 1808 Value Of. a e o w 1288 White or, Soup. . t 181 Milkbread Soup . . . 1542 Indian . . . 1408 n a n e Pia. I I I I Minced Beef and Poached E r'r's . . . . 1245 Chicken . . . . . 680 Lafub - o e e I Mutton . . . . . 60: Pl Wk 0 a b 0 e a Mincemeat. . . . 911, on ’, u u c 00 ,, KYER. . . . 13(4); Min ' me. . . . Sang MQChi-ne o n I Mineral Waters . . - 90 Minstrelsv, Themes of ¢ . p I Mint Julep, Captain Mar- Wat'8 u a o a I saum e e 0 b I 24‘ The Genus . . . .. 245 U” O U I 0 I Vinegar . . . i . 1183 Mire-poi: . . . . . 1o48 Miro of Apples . . 15w 0 n ' ‘ ' 52° ,, ,, Veal 1 . . 461 Misruss, The—- Account of Household Expenditure . . '13 Charity, a_ Duty . . 13 Conversation . . ~ 11 Duties 0 o 0 lb Dinner—Annmmced . 22 ,, Invitations . . 21 ,, Half-hour before 22 Dress and Fashion. . 12 Duties before Breakfaet 17 Early Rising Fawntial 1o Etiquette—Ball Room 24 ,, Evening Parties . 19 ,, Private Pan- ties u o 24 Evenings at Home. . 25 Friends, Choice of . b 10 Functions . . . . 9 General Superin 17 Gina e I v 12 Guest Cards. . . . 2: Guests, Arrival of . 1 23 ,, Departure of . 25 Home Gatherings . . 25 Hmpitalitv . . . . 11 Home, Furn' ' . . 28 ,, Rent . . . 30 ,, Taking a . . :0 ,, To chose a . . 28 Introductions . . . 24 Inwtations . . 20, 21,2; Letter: of Introduction 20 Mrsmms, The (conth. Pug: ms LunChu ' ' ' e :7 Marketlnfliw that head). 1’ 83' Ht Refreshments , , _ Respl mobilities and .puue‘ ° ' ° 0 ‘0 Retiring tor the Night 2', Servants, To F ngage , 14 3. To Lha- ractu'. . . 1‘ u Of , :5 n “385, Table virtue“, Household I Vibltmg . . , . . la 9) Cards . . . 20 Visits of Condolence , 1° . n n , 18 Mixed Pickles . , , I, "73 Mixtur' szing. . . Mocha Cake . . . . 1437 Mock Flah Patties, V.R.. 1128 Turtle Soup. . . 153, 783 White Fish, V.R. . . Moka Custard, for Filling 1329 n e o o Molases Candy . a . 1075 Milk ‘4 o u I O s 2010 Monksliood, Poisoning bv 1874 Montpelier Butter 215, 1:98 Morella Cherries, to Pre- _&erve . . . . 11 s a o u a Mose-lie Cu . . . i 1503 M153“ amiDUchena . . 800 q '0 o e D o Mother (we also Infant). Children’s Hour . . 1896 Duty (if n a c e a 18% Influence of. . . . 18gb Responsibilities. . a 1M QUIT-031', I Q a n ” T0 Oil. I 0 180° ,, ,, _TO Clean . . 1809 _ MO '10)! o o n e ,, Pudding . . . 1570 Mould, Apricot . . a 1018 Bufdd‘ . d 0‘ 6: 0 7° 0 0 Q I Q ( hUOL r e u c IOZQ 0 0 I n e Custard . b 6 1027, an lljlgh I o o 6 o v 1027 lb 0 e 0 u d I Marblrd . . . a . to“ ()ramm . i . . . 10L; 9 o o I 0 0 Ram P'e . . ~ . 10;: Spot take . . . 1019 e \- Q o “hide R“, 0 Q n I Mimded 0 I u 121.); Moulds, Fruit . . t . 1028 ,, Jelhv, Preparation ‘ I I I I ,, _ Preparation of . Moulting beawn, The. . (191 Moumlme Sauce (Cold) . 258 n ,, Fish 358 n n m 2 Mouse, Maraschino . t 10:: ,, Pineapple . . Ioh4 Mmisses, Recipes to: 1060-1005 I 976 ANALYTICAL INDEX _ Page Page Page Muffins, Ream for “55—1459 Murrow (omard.). Mm" (NW-)- n _ heater - - . 1456 and Tomatoes t . . 1245 of, Boned and Mulbernes, , n48 Builed , _ _ , _ 579 Stuffed . . . 591 Mulberrv. The. . e . 1149 Brain and Tongue Pud- n Daube 5t?“ e - $9: Alce G O O Q I Q g . g. o 0 o. q ,, Clare . . . . 15o; Braised,Pr0venceStyle 58: Meatand Potato Pw . 59: 0 “me . . o . 1490 Breast of, Boiled with M11106 0!, Baked - . 6oz Mullet, Grey, The . . 351 Caper Sauce 583 _ ,, Fresh. . . 1308 e! c u 35! u n (I Mlnwd ' ' 0 ' 603 Red, Grilled. . . . 352 Broiled . 582 Ned: of, Braised mth ,, ,, Maltre ,, ” To Collar , 58: Brown Caper d'HOtel . 35a Broiled, and Tomato Sauce - e e 605 100C883 e e . 3‘: Sam . . ' i n e I o ,_, mth Tartar Sauce 353 Broth . . 146,13“, 1356 ,, To Roast. . . 606 Mulligatawny SOUP— lee of , , , , 593 Oxford 1011!! e e e 600 0 0 O I u a 0‘ e e I I l :61! hulk) o e e e e 109 g a P1108.“ e n e e 0 552 MUMPS. 0. e a , Iqrg ” inButtu' , , 150$ Pudding. . e e o 603 Quarantine f“ e a e Coll )P e e e 0 e 0‘ o ' ' . . ' ' 1624' e I e 8' of ' roque - e - . 1624 Curry 0 . . 94, 7 7, 1605 a - - - Fried. . a e e e 1024 Cutlets, Braisecl . . 505 Roast . . o e . cog Porridge. a e u e 1340 n Roll 0‘ a e e 0 e Mushroom, . a b “8 ,, Grilled. b , 505 Saddle of, to Carve . 1267 Ketch up . i t . 1:83 ,, Italian Style . 506 ,, To Roast . 608 Localities 0‘ {he - - 845 ,, Maintenon Style 596 Sausages. ._ . . e 604 ,Pattiee (Cold), ,, Portuguese Style 596 Scotch Haggis . . . 608 V-R- - o c - I329 Cutlets, Reform Style - 597 Scrag of, to Cook . . 604 P0de . e. e I e “ Tallfvrand 5&500 f“ e. e e 9 Preserved mth Brown Ster . , . 600 Shepherd’s Pie . . . 603 e O D I ” a Q Q , an Pudding, V.R. . . . 1329 ,, To Prepare. . $9 Stufled . $78 Puree in Cases . . i. 15:: ,, Venetian Stvle. 59 ,, To Carve . 1207 Salad. 0 . . e . Hog ,, with GreenPeas 597 Spiced 3 . . . . 613 Sauce . . 234,337,245 ,, with Soubise Squab Pie _. . . . 6:3 Souflé . . . 0 12:3 Sauce. , . 598 Table Of Prtces. e e 84 Usesofthe. . . .1187 Devilled. , , , a 509 Tea . . . .H. .1356 Mushrooms and Scallops 37¢ Dm-mers. , . , . 599 Timbales of, Mendional au Gratin e e o a 1:13 Essence of . . . , 1350 Style . . . . 6! Baked - e e e - 844 Fillet of, to Dress . . 585 To Carve . . 1266—1268 Broiled . . . . . a4, Fillet: of, Chaud-Froid Tonxues in Paper CM 614 Broiled Cup 0 a e 1524 of . . . . e $84 Value, Relative,ofPart$ 556 rilled . e e e . 121: Foreign . . , , , 55: Various Qualitiesof . 595 on Tmst. . e . e 847 French Hash ,, , , 580 Weight, and Waste in . kl“! ' . . .' ' 0‘ I I e h . . . . Scrambled £883 With - 1254 Grilled, with Tomato with cape; Sauce . . 794 Ste . . . . . 845‘ Sauce . , . . 586 ,, Vinaigrette Sauce 605 I g e 0 e Ham, p 0 D M Test for. I. a c . 1819 Harioot . . , , , 587 Tinned, With Cream ,, French . . . 1529 N. 'au.“ ‘0 e e e ' e 0 79° To Distinguish - b . 1183 H . . . 600, 602 Names, English and French, To Dry . . . 3 . n87 Haunch, Ronst . . . 607 for Articlesof Food 1673 To Keep, Temporarily . 846 Hot Pot ' ) . $37 Nasturtium Seeds,Piclded H74 To . . . . 84o Hunter's. - . a . 588 Nasturtiums . . a . r174 To Procure at all Sea- in Imitation of Veni- Natural Mmeral Waters . 96 'eons. . . . . 845 son . . . . , 60! Navet, The French . . 874 Varieties of . a . e 844 in Season 1 . . . 8 Neapolitan Cakes. 0 . r437 e 0 e e 13:: e b. e I n I“ e 0 pi [063 e e e 0 3°! Kidney, e e e ” P35“. 0 e . . - b - 353 ,, Ramakinlof a 590 Nectar, Welsh. . e . r405 ,, Test for . . . 18:9 ,, Toast . . . 590 Nectarine, The . . . n5: Mustapha Ketchup . . n84 Kidneys, Broiled or ,, Jell . . . 908 Mustard . . . 0. . 1644 Guild. . $83 Nectarines forg . 1068 and Linseed Poultice . 1887 ,, Grilled . . 589 n Pmserved. . n49 asanEmetic .- . . 1894 ,, Sau . e 589 Negus . . . . . . 1506 Butta e e l I e 1119 KnuCkle, to 8"“ e e NCSSCII'Ode b I 1003 Indian e . . . . “82 Leg of a la Proven- Nettlerash. . e e . r806 Poultice.....r886 ....1530N '...._.1806 Sauce . . . I . :58 ,, Boned and Stuffed 580 ,, Homoeopathic Sauce for Fresh Her- ,, rai . . . . 580 Treatment . 1932 ring, 0 ,1 e o 259 ” Stewed e e e 60! New e o e e :29: To Mix . . . . t 1649 ,, To Carve . . . 1207 Newmarket Pudding. . 957 Murrow and Beef, Rela- Le-g, with Ovstere . . 59! Nizht Terrors . . e . 192° 0 $91 e a e e 1806 e 653 LiverendBacou . ANALYTICAL INDEX Page Nipple, SM 0 e e o 1897 Nitre, Sweet Spirit of Nitric o e 0 Noisettes of Beef wit Noodle Paste . . . I? 8‘ 05. ii 3 .0810. Q W 000901 H i Nudelsuppe. : . Nurse, The Monthly—— Duties . . 80 "1:. 8" "I O I .0... N urse, The Sick-— Anodyne Lotion . . Arm, to Put in Sling . Arnica Lotion . . . Arrangement (1 Sick Room . . . . Atmosphere 0! Sick Rim I e e I Bmdaginlig . . . . Boracic omentations. Boroglvoeride Fomenta- tion, a e I I Bran Poultice . . . Bread and Water Poul- 81w 0 e I o 0 Bread Poultice . 1885, 1880 Camelliorated Spirits of me O O Q I Changing Sheets . . 1883 Cold Cream, to Make . 1889 n n unguent' 1889 Convalescence . . . 1884 Court Plaster, to Make 1889 Doctor's Orders . . 1884 ress. . . . . . 1884 Evaporating Lotion . 1889 Fomentatioiis . . . 1887 Head Bandages. . . 1892 Hot Water Fomenta- tin“, e e e e Leg, Broken, to Put in Splints . . . . Liniment for Unbroken 1887 1892 Chilblains . . . 1888 Linseed Meal Poultice. 1880 Lotion of Vinegar . . 1888 Medicine, toAdminister 1885 Mustard and Linseed Poultice . 1887 Poultice . . 1880 Oint'i’nent ior Cha Hands . . isas . . . 1882 Sanitas Fomentations. Stimulating Lotion. To Apply a Blister. es . . 1890 To CiimaCold. . . 1890 To TreataCut. . . 1890 To Treat a Scald or . 1891 ick . 1881 Nurse, The Sick (001114.). Patient's Bed Room . . . Nurse, The Wet— Diet. - . . . .1907 Duties . . . 1906,1907 Qualifications . . . 1900 Nursemaids— Bad Habits in Children 1901 . 1901 Carryin' g Intanzs . Duties of Head Nurse. 1901 Duties of Single . 1902 Nunsirin', THIs isee also Nursnnaids). General Observations . 1896 Nursery Governess— Duties . . . . . 1900 Position in House . . 1898 ualihcations . . . 1309 reatment of . . . 1899 Nurses, Professional, Gene- ral Onservations . 1879 NURSING Ruins nee under Nurse, The Sick). Nut and Celery Salad . 1096 Brown Butter . s . 277 Sandwiches, V.R. ._ . 1330 Nutmeg, The, Cutivation 0‘ I I I I I Nutmegs . . . 1 - 1644 Nuts, for Dessert . . . 1009 o e e 1‘16 ,, Sunderland 1416 I o I 0 1416 O. Oat Cakes, Scotch 1443. I444 Oatmeal Gruel . 1379, 1380 porndmo o o o o 1341 Pudding . . . a . 958 Smnes, V.R. . . . 1341 Obleties or Oubliés , s 1590 Oil, Camphorated. . . 1893 in Sauces . . . . 209 of Eucalyptus . . . 1894 of Vitriol (see Sulphuric Acid . Paintings, to Clean . 1809 Oilcloth, to Preserve . . 1809 Oils, Boiling Point of . 411 Ointment for Chapped Hands . . . . 1883 Okra e e I I I I Salad. 0 o I o o 1102 SO" 0 e I I e I :40 To iil . . . . . 848 Okras and Tomatoes, Scal- iped . . . 848 ,, Tinned, to Serve 11 Vegetable . . 848 Olive, Antiquity oi the . 1110 Oil, fix I I 0 I I Oil, Uses 0t . . 246, 1110 ~91 I977 _ P Olive Sandwiches . 1119, 1K; Sauce . . . . . 245 . m e I I I I I 240 Olives, Bacon . . . . 1225 ,Bed - - - - - 490,407 in Jelly . . . . . 1213 on Croutes . . . . 1213 OIXeal I .1 h I I elet, Pan, The. . . 01 Omelets, tiGeneral Obser- va 0118 e e 0 Cheese . . . . . 123 Friar's . . . . . 949 2,me-----~" P . - - 356, 1519 am. . . . 978, 1240 Potato, V R. . . . 1331 Ramp” for - - - 977.978 m e I I I I Salmon . . . . . 1519 5011516 . . . . , 977 ,, Chocolate . . 977 t e I I o with Herbs . . . i 1246 8111mm: Puddin . . 958 mon, ntiquity of the . and Beetroot Salad . 10:2 and $olrznato Salad . 1108 O, o e I O a Pro ties of the . I 84491 gung v-R. a '0 0 $2136. I I I I .110 1100 I I I I 230' 23 ” gm. 0 o e 338 ,, breach . . . 225 p I I I I I n e I 0 ,, White . . . . 1531 ,, with Cheese . . 1531 Onions and Tomatoes, . _. . . 1177 21111111301 Gravi . . 849 c . 1 We. . f"? ":3 Spanish, Baked. . 849, 850 ” Billlt‘de I I ,, Pickled . . 1177 ,, Stewed . 850, 851 ,, Stutied . . 851 Use I I I I I Open Tart . . . . . 904 Opium . . . s . . 1875 Orange and Rhqu Jam 1158 B18001“ I I I I I 1°87 Brandy . . . . 1490 Cake 0 I e I I o CompOte. . . . . 1044 Cream I I 0 e 1 800° cubmd 0 I e o 0 1034 Drill” I 0 e o e [087 F1088. I I I I I Fntl‘a‘ e 0 o 0 e I? Lam I I I e [05: lung. I I I I I 91. I I I O I I 999 lqut'm' e I I e e 14.99 Marmalade . . 1149, 1150 ,, made with Honey 1130 Imprint. 1150 M in In] I 0 0 I I I Pudding . . . . . 9;: Sauce . . 240, 247, 208 Sillllflé 0 I 0 o I I I o e 1015 I I I I 308 19 78 ANALYTICAL INDEX Page I Page Page Orange Tartlets . 005 Paint,'1'0 Wash . - . . . 1810 Partridge, Stewed. . . 1532 Wine. . . . . . 14o0 White, toClean . . 1817 Partrld es, Brabed with Orangeade . . . . . 1500 Painted Walls, to Clean . 1810 abbage . . . 1520 Oranges, tilled with Jelly 1o3o Palpitation of the Heart. 1867 Hashed . . .. , 1 743 loed . . . . . . 1031 Pan Kail . . . . I47 T0 Carve . . . . 1272 Tangerine . . . . 007 Panada, Chieken . . . 1304 Passover Dishes— To Preserve. . . . 1151 Panade or Panada . . 1o4q Amnastich . . . . 1572 Whole . . 1151 Pancake Batter . . . 8H5 Fillets of Salmon, Fried Orderof'fheGoldenFleece 5H3 Pancakes, Batter tor . . 882 in Butter . . . 157a ()rtolans, Roasted . . 741 (‘aviare . . . . . 1106 Fish Stew, Brown . . 1573 OStrit‘h a n e e 1294 e a y e e Flesh! 0 q p Feathers. . . . . IHoo (man . . . . . 1543 Fish, to Fry . . . 1573 e e e 0 0 e I I I I sam‘“! . . ’ Oven, The, for Baking {fwish . . . . . 1570 Frimsel Soup . t . 1574 Brea . . . . 1401 eat . t . . . 1538 Grimslichs . . . . 1574 0:, The . . . . . 170 Melbourne . . . . 1564 Invalid's Jellv . . . 1575 Eves . . . . . 1313 withS nish . . . 1538 acob Padding, . _ . 1575 Liver, Roasted . . . 520 Panmel Millet . . .- 1401 eat Baked With Rice Palates, Stewed . . 52o Paper-bag Cookew . . 1515 and Potatoes . . 1575 Tail, Broiled . . . 530 ,, ,, Recipes 1523 Meat, to Prepare for , St . . . 51o Baked Cheese Custard. 1524 Cooking . . . 1575 Oxalic Acid . t . . 1870 Bananas with Bacon . 1523 Motza me for Soup . 1570 e I i u e e e M|Pm Q 0 Soup . . . . . 100 Broiled Cup Mushroo 1524 ancakes . . q . 1576 Stewed . . . . . 527 Cod Steak with Bacon 1523 Peas and Kleis . . . 1577 Stutied . . . . . 528 Kidney Potatoes . . 1524 Recipes . . . 1572-1578 Oxen, Mode of Slaughter- Sheep’s heart with Rosina Pudding . . 1577 . . . . . 430 Onions . . . . 1523 Sassafras . . . . 1577 Oxford, ohn . . . . bob Veal Steak with Mush- Steak Stewed with Rice ” e e I e e e e T‘Jmat‘Me O Oxtail Soup 155, 170, 784, 1357 Yorkshire Pudding. . 1524 Vanilla Bread Pudding 1578 Ox-Ton e, Potted . . 531 Paprika Kedgeree . ,. 1243 Paste, Almond, for Icing. 9:3 Oysm', he . . . . 354 Paradise Pudding . . 950 Board and Rolling Pm and Cel Salad . . 1103 Paraguay Tea . . . . 1470 Brioche . e 1 4 . 883 and Had ock Fritters . 1241 Partait Cofiee . . . . 1000 Chou: . 4 . . 882 Foroemeat for Turkey. 2H3 Pal-tarts, Varie of . . 1000 Flakv . t . . .. 883 Fritters . . . . 3&4. 355 Parisian Salad ressing . 1112 for Paper-hanging . . 1810 Omelet . . . 350,1518 ,, Sauee . . . :47 101' Pia, etc. . . . 881 Patties . . . . . 35o ,, Tartlets . . . 005 for Raised Pies. , . 885 Pie, Fish and . . 1 328 Parkin . . . . . . 1438 ‘ French Puff. . . . 334 Plant, Scalloped . . o4 Parlourmaid, Th (mmme .1 . q . . 834 sandWiCha 0 e a 0 111° e e e I a a Q 0 e usages. . . . . 357 Evening Work . . . 1775 Harness . ,. . . 1 1803 Sauoe . . . . . 250 rvervday Dress . 1775 aggers . . . 4 . 63 Souiflé . . , . . 358 Waiting at Table . - 1775 up litan . . . . 88$ 50:;l . . . 403,135? Parmentier Eggs . . 1314 Noodle . . a . , 1279 St ng, Savoury . . 285 Parmesan Cheese. . 1202 Noullle . 1 . , , 1279 Tit-Bits . . . . t 1215 ,, Eggs with. . 1238 Potato . . . . . 8H6 Vol-au-Vent. . . . 359 ,, Sardines with . 1250 ,, an. O 4 856 Oysters and kidneys. 4 1243 Parthie. . . , . 15H5 Putf . . . . . r 887 Baked . . . . . 1625 Parslev. . . . . . 144 ,, Rings with Jain . 007 Broiled . . . . . 1517 Antiquitny . . . 230 Rough Pufi . , . . 837 Cooked in Chafing Dish 1oz5 Sauce . , . 230, 259 Seounng. . , - e 13" e e e e e TO n e o Tfioth e a 0 e I 1816 Fricasseed . 1 353,1518 To Chop. . , . . 1040 Sweet, for Tartlets . 839 Fried. . . . 354,1213 To Frv . . . . . 1o40 To Keep. . .. , . 88b in Cases . . . . . 1214 To Preserve. . . . 11H7 Transparent. . . . 886 in Shells. . . . . 1214 Use of . , . . . 1040 Pasties, Cornish . . 0 733 in United States . . 1025 Parsnagg, The . . . . 1o4 ,, Sardine . - , 786 M mic MVle . . 35$ . 4 . . . 85a Pastry, General Observa- Manner's Fas on . . 350 Soup . . 3 , . 1q4 tione . t . 879—881 onToast . . . . 1114 where Found . t . 85a Genoese . r . . . 88$ e e e e e Wine. . g I . . FOR“) 0 e a e e Scalloped . . 357, 1215 Par-snipe and Salt Fish . 375 Recipe (see also Paste) Shrivelled . . . . 1510 Boiled . t . . . 851 831—909 I O I 1360, e I e e e O O I i To Keep. . . . . 355 Partridge, Boiled . . . 742 To Glaze . . . . 889 Characteristics . . . 171 Vegetarian Recipes for Escalopes of . . . 74a 1 4a 1343 P. Fillets of, Faroed . . 743 Without Butter, v. .. 1343 Habits of the . . 743 Pate Brisee, or French Page (we Man-Servant). Pie . . . . . . 743 Crust . . . . 834 Paint, Smell of . . . 1814 Potted . . . . . 748 Patent Leather, t0 Pre- To RemovefromCloths Roasted . . . , . 744 serve . . . - 1810 ing . . . . . 1810 Soup . . P . . 171 Patties, Caviare . . . 1197 ANALYTICAL INDEX 1979 Page Page pug, Patties, Cheese. I 1201, I30! Phra‘lant. 1119- ~ - 4 745 PiP, Beefsteak and Potato 500 thicken . . . . . 081 Alla Napolitana . . 15b! Blackbird . . i . 735 Chicken Liver . . . 679 Bmled - - - - - 744 Chicken . . . . . em Lobster . . , . . 347 Broiled - - - - - 74s Cod . . . . . . 3n _ , , , , , 793 Croquettes of . . . 74b Codhsh . , , , , “,3 Mock Fish, V R. . . 1328 Cutlets ot . . . . 74b Conger Eel , , , , 3:; Mushroom, Cold, V.R.. 1329 Excellenoein . . - 74b Cilhtard . . . . . 944 OYStCr I e e I 0 ' ‘ ' ' ' Ekl ' 0 e e 0 322’ 32 Rabbit . . . . - 77: Sahms of - - - - 747 Feb - - - 328, $29. 1239 I I I I I 1218 T0 cm I I e I ” Am - . . 1224 Veal . . . . . t 481 Phosphorus . . - - 1576 ,, and Oyster , _ 325 n and Ham, Eco- Piano_Keys . . . . 1810 French Game , _ , 737 ' menial, , , , 48: Picrahlli . . . . . 1176 Game , _ . . 73° Patty Pans . . . - 00 Pl' km. to c‘“"‘ - - - 103° Glbh't ~ - . . . 708 Paw Paw, Green, to Boil 1585 Pickle, General Observa- Gramma. . . . . 158: P03, I I I I I fi‘mSI ' . ' I I g . ’ l—ritters, V.R. . . . 134i Adulteration m. . 1 1129 Halibut . . . . . 337 Green, and Bean Salad 1100 Beetroot. . . . . no: Lamb . . . . . 5:19 " ‘ Up. . . . DIV, f0! M I I I I . h . . . 71! 0‘ I I I I Eli‘l'llent I I A 0 I109 Minn e 0 I I I 1623 p I I I I I I 194 f0! ° ' . . i 503 Ilnquat ' ' . e o p“- Garhc . I I - - “55 Macamni . . 1594, 1595 The Heath , , , , 853 Indian . . - - - 1170 Meat and Potato . 592,793 The Sweet I I I e 119ml,“ 0 0 ' ' " "r: ()numv V'R" e I . 841) The I I e I Mango ' ' ' ' h 1h!" ° 0 0 I I vari'fi“ 0f the. I I I * ' ' 1!?3 I I I I mob, Th“ I I I I i ' . . ' ' ' 0 I I 71° and pmmppb M Ram , , . no: 1178 Pork . . . . . . e47 lade . . . - 158$ Sha! " - - - - - “"5 Emmy-R - - ~ 111: Cream . . . . . woo Sweet -_ - - - - "W lepkmwmm 1585,1580 Marmalade , , . . ngr Pickled Artichokes - - 1103 Pumpkin and Apple , m," Pickle . . . . . not» Bllbrm“? - - - ' “"3 Rabb“ ~ - - - - 773 Sherbet . . . . . 1058 Blueberries . - - - ""3 RM - . - - - 750 Peaches, CompOte of . . 1036 Capsicums . . 1163, ""4 Rink . . . . . 751 for Dessert . . . . roo8 Cauliflower!“ . ._ - 1164 Salmon . . . . . 1249 Preserved in a I“! 3' With (mung 1‘64 Sea ' " v - o . §§4 T0 I I I I e (11017191 I I I I I 1165 S . . . 613’ pear, Th _ , , :15: Cocle . i . . a 11"? bquab . . . .. , b ,, The Boa Chrvétien . 11-5: Cucumbers . . . . 11o7 Tomato and Onion, Pears and Rice . . . 050 Dem”Mm ' - ' ‘ ""5 v-R- - ' r - 1316 Border of . . i . ow Ears - - . . - we Veal and Ham . . . 48: for Dessert . . . . 1008 French Bean! - - - "M le. Ham and Liver . 478 Picklfd’ . b . 11‘: thrkin8_ I I I I 11m | . . . . . . . H1 madlfih. I I I P‘,‘ . . ~ . Al Bum . . . Ith I I 0 117° I I I e Alp Amie; , , , , 15m Lemons . . . 1171, 1173 _Wa~.h1ngton. . . . 1031 Pearl; , . . , . . 18 IO Limes . . - H72, "'00 . Mince . . , , q,“ Pea, and [(1915 , , , 1577 Mackerel . e - - “1 Paste tor Raised b . 885 Creamed. . q . . 1M7 Manfilu- - - ~ ~ 3173 P'll'k. Little Raised . 634 French Style . . . 853 Mrlom - - - - - "71 WWW Fmeuneai for. 282 Green . . . . . 8s: Mmhrmms - - - - we Suet < mat for Meat . am, ,, B1iled . . . 852 NasturnumSeeds - I 1174 _B . . . . e23 ,, Stewed . . . 853 Onion-s - H74. "75. Him English Mode of Hunt- Tinn'd, t" D” e 0 7! ‘nd T' 'mat'u ' II?” In“ 0 I 0 I e 64! Pease Brose, MR. . .l 134! OV‘IW - - - - - 1176 How Pastured Formerly (>53 Pea“ Pudding . . 640,854 Pem. Sweet - - - 11-5: Indian Mode of Stink- PH‘], Candied . . e I 1111b Pork - e I I I r 6‘0 ml! I o I e I ('94! Penfllled Hamburg, The . M3 PWIP'Y - - - - - 713 Mm», Nlmfi of - . on, I I I I I I I I I "38!, H 7' Cultivation of . I . 22o Rod Cabbage - e e "63 Sm ling, Roast . , . (,5 Krona . . . . . 1645 Salmon - ,- - b - 372 to Stald . , b 1 Mignonette . . . . mu Spanish Omens- - - "7'7 The untrv . . . 0,“ M1“ . . . . . . m I I e I I Th’ Q . ., . h 4 Sauce . . . . . 247 Tomatoes ‘ - - i 1177 Pig's Cheek . . , , q," Peptonized Foods, Raipes Veflt‘tablll Mamm- - "3'7 Cheeks, tt i one , , 65¢, tor . . . 1383-1384 Walnut! - - - . - i 11?" » to Picklfi . . 634 Mb, The. 0 I I o Pil'klfln Average P11“ ' Em e _ I 0 I e I . . . . . .T'uit {it I I I I I ” Wlth 83"” h Fried. . . . . . 3w Picmcfhmchflm» M"!!! 7 Feet and E818,Ffi¢ah%ed e 1 tCWPd e 0 a o d 3ho "'7 ' ‘ ° ' ‘ I 29 n n in en 6 piiumitis . . . . . 18m PimiQfiweml UMQ' » Stufled. . Y 65}: I I . tum ' ' ' ' 0 I I. I I . Petits mm" o _ 1039’ “33 pm, Beeistcak. . _. . 4w ,, Baked With Herbs bib mm, to clean . . . mo u find Kidnev 5w Head, H Iled . . . e37 piankuchen I I 0 s II and 0’8"“ s‘” I! L‘ “M I I I b 1980 ANALYTICAL INDEX Page P' Kidneys Broiled pa” Plaic R lled PM, P isons Morphil 187 18" t _ I e O I I I I O _, . I I . s n .Frwd O I T0 681'" I I I I 1203 Ol' FMI I I I I I I 1417 . . . . Q ,, Stewed - . 638 Buns . - . - 1 1422 0pm!!! - - e - o 1375 Tonguee . - - . . 639 Cake . . _- . e . 1438 013110 Add - - e o 1876 . 00!! Pic. I I I I 716 Cake fa I I I I J I he Barb . ~ - . 719 Omelet . . . - . 978 PrquAfld - - e 1876 ” CWO I I I 716 111’ 5 O. I I I ,, Fanml - - . 718 Table . . . . . 169 Sulphuric Add - - . 1876 ,, acobm . . . 718 Plants, Aromatic . . . 1638 Thorn Apple . . . 1875 ,, un . e ,. . 717 Plaster, Court, to Make . 1889 Tobacco . . . . q 1875 ” Owl. I I I I 719 I o I I 69 Of I I I 187 n I O I I 719 ', Care 0‘ I I I I :81: Pow]. 9 0 I ,, Rock . e . . 719 ,, Carrier . . t . 69 Polantine, Beef - - .. 1226 ,, Runt . . . . 717 ,, Powder, toMake . 1811 Polenlina, Alla Venea- ,, Trum ter- . . 717 ,, toClean. . . . 1811 Ina. . e e . 156a ,, Tuml) - - t 716 Playing Cards, tOCIein . 1811 Polenta. . . - . . 1:46 ” I I I I 718 e I I ‘0 I O I I Wood or Wild. . 717 ,, Hommopathic Alla Pannigiana . . 156: To Carve . . . . 1271 Treatment . 1932 and Cheese V.R- . 0 834: To Truss a . . . . 1636 Plombiére, apanese . . 1051 Porridge, v.12. . e . 1340 Pigeon-House, The . . 714 ,, ineafiple. . 1052 Polish Fritters . e e 983 Aspectot . . . .. 715 ,, Va . . 1055 Salad. . . e e a 1103 {a ' Plover, TEhe I I I I P I I O I 906 ness -. e o 71‘ PIOVQI'S’ gg! I I I I 1294 , I I I I 179! Pigeons, Breeding of. , 715 in Aspic. . . - . 1315 Floor. . . e o . 1798 Cornpdte Of 0 I e o 713 in e e I I e 1330 I I I I 1799 Curry of. ._ . a . 714 011C100“! . e e . 1315 Harness . e e e e 1803 Cutlets of, with Espag- to Serve . . . . 1315 Pollack, The . . e 1 403 nole Sauce . . . 714 Plovers, Roasted . . e 747 Polnischer Bock . _ e . 1543 Duchess Style . . . 715 To arve . . . . 1274 Pomade for the Hair. , 1811 I I I I I 716 TO Dress I e I I Pomatum, to e e 181! {Jagged . - . . . 716 To Truss . . e . 1637 Pomegranate Juice . . 161: (Jde I I I I I 717 Plum Cake. I I I I 1440 Pompadolll' I 112° Roasted . . . . , 717 cake, Common . e t 1439 Poinplet, to Cook . . 161: Stewed_ . . . - . 718 Elm . .. . . . . 1154 Pontac Ketchup . e - 118a I I I I 7I8 I e I 0 9°! _e I e I I 161: Pike, The . . . . . 361 ,, Christin 960,961 Pop Overs . ._ . e e 1626 Baked . . e e . 360 ,, Fresh . . . 949 Popcorn, Candied. . 4 1077 e I I. I I 361 . sau“ for I -I 3036 Crimped and If‘ned- . 361 268, 269, :71 Pork and Beans . . e 639 Fillets of, Italian Style 361 ,, V.R. . i e 1343 Baked . . . . . 639 Stewed . . . e . 36: Plums, for Dessert . . 1068 Boned, and Pease Pud- Pilau 01 Fowl . . e . 1611 French, for Dessert 0 1069 ding . . . - 639 n ,, Mutton . e . 1610 Species of . 1 a e 1154 Bologna Sausages, Imi- ,, or Pilloil . e . 1610 Spiced . . . . . 1155 tation . . . 63a Pilchards . . . . 36: To Preserve. . 1141, 1154 Carving of . 1268-1269 e e 40 Piles (see Ham holds). Pillo . 1610 Pneumonia. . . To Preserve, Dry - - "54 Cheese 1 e e ' . _. 1860 Chops . e e a 641, 643 1069 Homeopathic Cmquets cl . e a I I O I I Pine, for Dessert . e . ” Pineapple Chips . e . 1152 Treatment . 103a Cutlets ._ . . 641,643 cm I I I I I 1‘“ PM“, 1118' m I I 1°83 ” I I I 642 Plan of a e e o e 809 Poflertjes . e e e e 1597 ” Hash of. e - 643 Fritters . . . e , 983 Poisoned Woun . . . 1878 ,, Robert Sauce for 349 Ice Cream . . . . 105: Poisons and Treatment of ,, with Robert u'ep. e I I I I Is I I 187‘“! 581106 I . I I I I I 1153 ' . . g I u MODS“! I I I I I 1064 Alkah“ . . I I I I I Plombiere . . . . 105a Amie , . . . . 1875 Faggots . . . . . 633 Preserved - - - - 1153 Barth . . . . - 1875 Galantine of _ . . . 633 Sherbet . . . . . 1500 Belladonna . . . . 1875 Griskin, or Spine . . 633 Snow I I I 1088 Blue RI aft 9 I I I I I I I I I I I I I I I I I Q 0 “3181' I I I I I 15‘» C(lppef I I I I I {(Olntt, 0' I I 628 Ice 0 i ' I loss Foxglove I I I I idney, 0‘ I Where Found . . . 1010 Fungi , , , . , 1873 Lard, to Make . . . 658 saucfl- 248, 118‘ HemIOCkI I I I 9 Ides 0" . . 9 64° Pistachio Cream . . e 1010 Henbane. . . - . 1875 ,, to Carve . a 1268 ,, .. Ice . 1 105: Hydrochloric Acid . . 187s Loin of, Baked - - - 634 Pistachios, to Peel . . 1650 Laburnum . . . 1 1875 ,, German Style 645 Phi“, I I I Q uumum I I I I ” 9 Baked . . . . - 36: Lead . . . . . . 1876 ,, Stufled e . 645 Fillets of, with Wine Mercury, Corrosive Sub- ,, to Carve . e 1269 531108 I I I- Q limate b I I I I I I I I I I I I I Q 0 PM. I I I I I I ANALYTICAL INDEX 1981 Page Page , Para Porlt, Pldded, to Boll ._ 58 Potato, Varieties of t . 805 { Poultrv, South African . 1333 Pie . . . .. a . 647 Vertnioelli . . . . 862 Table of Prices . . . 86 Pies, Little Raised. . 634 Potatoes, Baked . . . 854 Tinned . . . a 786-797 Recipes . . . . 632-660 ,, ,, ggs in 1309 To Bone. . . . . 1633 Roast, Sage and Onion Boiled . . . . . 855 To Choose .. . . . 667 $3000 fa . s Q COId' to U50 0 I Q To I)"aw P 0 n o Roast, Sage and Onion Crisp . . . . . 856 To Pluck . . . . :63: Stuiimg for . :84, 285 I Fried. . . . . . 857 To Singe. . . . . 1033 Robert Sauce for . . 249 German Style . . . 859 Truqsmg of . . 1632-1637 Sausages, to Boil . ., 648 ~ Insh Way . . . . 858 Weight and Loss in ,, to Fry . . 648 Kidney . . . . . 1524 Cooking . . , 734 Savoury Liver . . . 649 Mashed e . . . . 859 Pound Cake _ . . . . 1440 n pudding 0 a 649 n and e 859 n ' Q o 90! ,, Tenderloin . 649 arisian . . . . . 860 Pout, The . . . . . 403 stumng . . o o . 2:3 o n o o POWderp e o . I413 Sucking-Pig, To Carve n Roasted . . . . . 860 er_b . . . . . 118! Table of Prices . . b 85 Saute or Tossed . . 8h! Indlan Curry . . . 1182 O Q o o a A i M . ' O o To Q Q Q g I I O U U I U Q To Cure . . . , , 656 To Cook Dried . . . 305 Tooth . . - . . 1816 TO g Q . .l o I O 0 . ' I 0 0 Unwholesome . . . 625 To Boil New . . - 8'58 P11111168 C110th . . 1079 Value, Relative, of To Steam . . . o 363 Prawn, 0 . _ - - . 364 on"; . _ , _ 63° Waffl- , , , . . 857 Prawns and Cavaare . , “qt, Weight and Waste in with Cheese 856, 1331, 154! Cum - - 305, 785, 1205 Cooking _ ,, A 63: with ackets . . - 360 PORK! - . . . . 365 P 81100 . g o p 8b! To 8‘"! I e p n . torlnvalids. . . . 1374 Poéfilaeans . . . - 13:; - - - - 325 ,vR.. . I O I O P ' '0 . I O Q Ilentil,);l.R.. . . . 1:40 Cali's Head . . . , 403 Preservation of Foods . no Maize Meal, V3. 0 a 1340 . . . . - 12:3 Preserve, gafrrzrgllzwe; - "4! Mush V.R. . . . e 134° 1"! en - ~ - - ' " ' "00 Oatm'eal' “R. o . _ 134; crab _ , , , , 317,313 Preserved Foods, General Polenta, v.R. . . . 1340 Crayfish - - - - ~ 5‘8 . omamm °° 779-781 Wheatmeal v.R. . . 1341 Game - - - - ~ 748 cm“ . - -' ~ - - 1°08 Port Wine eily , 999, :37: Ham , . . . . 648 Mam-domes . _ . , , 834 n 99 an“ Q Q q 348 Ham 0 o e o 0 Mllbh-I'OOIDS, With Brown . . Beam, VoRe Q o e e o Pesset, Milk, ior Inv - Hernngs. . . . . 339 Recipes for - - . 78 798 lids . . . . 138a Lobster - - .317. 343- 735 51m“ ' - - - - 392 ” mac“. f“ In I- s o o 0 I o Wes- . lid, . _ _ _ 133; (fig-To:ng , , , , ;3; General Observations Pot-au-Feu . . I 1532 artri 0 - - - v 4 3134—1130 Potato, The . . 4?, IQ! o s o e o 717 l 9 0 a Q 1135 Analysis d g Q g ’ Prawn: o o o q o cucmnbm I I I p 1168 a F , , , , , Salmon . . . . 373, 786 Damon! _- . . . 1:4: Balls 0 b o s n o o e o 0 m a 1146 Border, Brown . p g 1650 o o o O e I 0 e 1148 n w m 3 ¢ . 165° p 0 e o I 382 t O o o I149 Bread Q Q Q Q Q 0 I I I o l pea“ . 0 O 0 e Cake, , , , , . 1440 VQIHSOII . . . . . 758 Pineapple . . . . 1153 Chips. . . . 855,:247 Poulardes toDress . . Recipes . . . 1131—1189 Croquettes .. . . . 855 Poulette éauee . . . 23: Preset-wig Pans . . . 07 Family at , , , , 855 Poultice, Bran. . . . I885 Preserving, Sugar {or , n45 ests . . , . . 800 read . . . . 1885—6 ,, Syrup , 1125 Omelet, V,R, , , , :33: Bread and Water , . x886 Pressed Beet . . , , 503 Past.- I O O O Q I I b n O n . . ,, German . . , 886 Mustard . . . t . 1886 Primrme Pudding . , q; 3 Past , , . . , 531 Mustard and Lina: . 1887 Prinee Snup . . . , 15° ' (LR. , , . . r33: Poultry, General Obser- anm andmches . . nao ti . , . . . . 860 vations. . . bob-668 Prune Mould . . . , 103° Ribbons, Fried U s . 858 and Game, Relative Sauce . . . . , 154° Rica 0 Q Q o 0 0 .0 I e o o I p o g Rissoles . . . . . 860 Carving of . . 1269-127: Tarts. . . . . . 90° Rolls V.R. . . 6 . :33: English and French Prunes, Rios Border with nus do I I Q f“ C I O O I O O o sanders, V.R. . . . :33: for Invalids . . . . 1380 with Lream, Border of 1023 Snow. . , . . . 802 in India . . . , , 1600 c Aud, Poisoning Souflie . . . h . 8b! in Season - . - . 86 bv . - . . . 1876 Soup , , , , 195, 13:: Olive Sauce for. . . 245 Ptarmigan, The . , , 74° Starch , , , . , 3 Pickled _. . . . _ .I 713 ,, toCarve. , 136-, Straws . . . 86:, 2247 Preparation before Kill- > Ptarmigans, Roasted. . 745 Sugar . . b . . 856 .mg . . . . . 683 Pudding Alina . . , 91¢, Usesot . . . . . 857 Recipes . . . . bog-725 Almond, Baked. . , 917 1982 ANALYTICAL INDEX . P48! P 0 Pa" Puddmfi' Angel - 1 - 918 ~ Pudding, Finger . . . gs Pnddinfl, 50m“th - 966 Apple Amber . . . 918 Fish, for Invalids 1358,1359 Smbe'“ - - - 955-967 n Q . . . - . . . g 9 e e 6 n. Boiled . . . 922 Fresh Plum . . . , 949 Sponge - - 0 ~ - 967 ' '4 92‘ l e e e o q 1050 I! can . . . Arrowroot, Baked . . 925 Fruit. . . . , , ms Suet . . . . 967.1375 " . 25 6mm , . ' . . 95° e e o o n AWE?“ 1 . 1 . 17 German Rice . . . 95o Tapioca - v 4 - o 963 1 Q . . . o ' . . . I e o 5 0 Bachelflf's 1 1 1 1 927 Gingerbread. , 951, 1343 I Trans t- - ~ e . . . P e I e 0 Q I f . . . . ‘ Banana . , _ , , 927 mm, Baked_ _ 951 v . . 1 1 1 909 . . . ” Boiled. . ” B d e I Q Baroness . . . ,. 92 Greengage . , , 5 95, Veal, . . . 1 . 483 Batter, Baked 1 1 . 928 Ground Rice 1 . . 95a Vermuyem e e - - 969 ,, Boiled . . , 928 Hampshire , , Y _ 953 Victoria . 1 1 1 1 969 Beagle“ - - o - 5°! Hastv 1 1 1 . . 95a Viennf)!5° ' - ' ' 97° ., Baked . . 535 Honev 1 1 . . . 052 ' Was‘hmzmn- - t - 97° ,, and Kidney. 502 Huckleberry . Y , 1023 Wclhngton . 1 1 1 970 Berlm . . . . . 929 Hunter . . . , , 953 ‘ welsh . 1 1 1 971 BPtSY 1 . . . . 929 Ice , , , , , p 1050 A West R1 1 1 1 971 mull-cap . 1 - 920 Iced . . . . . 4 100: Windsor - - - - - 97‘I Boston C up . . . . 1022 ,, Queen’s . . . 1001 Yorkshire ._ 1 1 1 97: Brain and Tongue . . 580 Italian . . . . . 953 ,, 391" ~ - 973 Brandv - 1 . . . 930 ’ aeob . . 1 . . 1575 ,, With Rabi!“ 973 . . ' i I e e ,, Boiled . . . 93o aiser _ , _ . . 954 Almond Castles. 1 1 916 Bread and Butter, Lemon, Baked . . . 954 Abnond, Small . 1 1 918 Bak - - - - 931 ' .. Boiled . . . 955 Boiled, Rules for A - 914 Bread and Butter, Macaroni . , 955, 1323 Bread and Butter, Steam 0 e e 91: Madeira 1 ' ' . . a e 0 I 93! Brown Bread . . 931,93: Marmalade . . . , 950 Castle . 1 1 1 1 936 Brown Bread and Chest- Marrow . . . . . 930 (:01)qu . 1 1 1 u 940 nut . 1 1 . . 932 Meringue . . . . 057 College . 1 1 1 940,941 e e 0 e e e e g 9 ' . ' ,, Cold . 1007, 1024 Mushroom, V R. . . 1329 Fish . g - r ‘ ‘ 329 .. _ Plain . . . 933 Mutton . . . . . em for Intends . . 1373-1375 Canadian . . . . 934 Nesselrode . . . . 1003 Frangiplnm- - . ' ' I Canarv . . . . . 934 Newmarket . . . . 957 Ice (see Ice Puddings)- Cm“! - - » - ~ 934 Nvuille - - . . . 958 Mili 1 - - - - Caram . _ . . . . 934 Oatmeal . . . . 958 Milk, eral Observe- ” RA“ 0 o 1 935 Omnibus. 1 1 1 q 958 “A?” e e e 91‘ cm" - ' 935193611325 Onion, V.R . . . . 1330 ,, Rec! ~ L - 957 Cassell . . . . . 30 Orange . . . , , 958 Queen of read 4 1 900 Cheese . . . 1202, 1591 1 Oxford . . , , _ 959 Recipe, for , , _. 916-97: Chm-v 1 1 . . . 936 Paradise. . . . . 059 (we also Puddlnlv Chester . 1 1 1 1 937 Pease . . . . 640, 854 Red Currant sauce for 269 Chestnut. . 1 1 1 937 Plum. . . 1343, 900, 901 Steamed, Cwka 0f s 914 Ch‘!“ 1““ - - - - 038 ,, Sauce for 208, 209, :71 5mg, Lemon Sauce 101 207 Chmtma! - 919,940,000 i Pore“ ine . . . . 1030 ,, Sauce for . . 270 1. $311me - 27o Poun . . . . . 901 Vegetarian . . 1349-1143 -- Whom Suet 930 Primrme . . . . 902 White Sauce tor .272, 1339 (‘oooanut . . . . 940 lueen Mab's . . . 1037 Pufi Paste . 1 1 e 887 cm“ - - 4 - - 833-941 ueen's . . . 1 . 90: ,, French e - 884 Cornflour . . . . 941 abbit . . . 1 . 774 ,, Making of. 880-881 (‘ottage . , 1 1 1 041 Raisin, Baked , . . 903 Tartlet81 1 907 ( f8! e ‘ . I Q ” ed . . . . g g ' Q Cranberrv . . . . 94a Raspberry . . , . 903 Pumpkin md Apple Pie. 804 Crystal Palace . . . 942 Rhubarb. . . , . 903 Fried. . . 1 - ~ 863 Lumbfl'land. 1 1 1 943 Rice, Baked. . 1 . 903 M5315“! , , . . 1. 803 Curate’s . . . 1 1 943 Rice Merinqu 1 1 1 903 Pie . B63, 9071 3585' 38° Currant, Boiled. . . 943 Rolv-Poly . , , , 904, Sou , , , , . . 1533 Lu’mdv Bakm' 0 9431944 Rink): 0 e o e 1 1577 TO BfWQ- e n e 1‘55 ” . ' anal 0 e 0 e 0 punCh . a e O ‘50? Damson . 1 1 . . 945 Rump Steak , , q 795 Cider. _ , , , . 1480 Danish - - - - - 945 Sago . . 1 . . . 908 can . . . . . 1 1501 Datl' . 1 1 . 1 . 945 St. Cloud , . . . 1039 Eur “\dia , , , . I483 Delhi. . . . 1 . 945 Savarin . . . 1 . 904 hello _ , , 4 , 1 909 Devonshire Rum . . 940 ,, with Pineapple 905 ilk . . . 1 - 4 7“>153 Dresden . . 1 . . 940 Savoury . . . . . 049 Mint Julep, Marryat'l. 1500 D111. h“ e O 0 0 I 58W)? . b . . P . . . ' 0 Emlm‘t‘l- - 1 - - 947 Saxon . . . . 1 903 Rum . . , . 1 I405 Ev 9'5 0 O 0 e I ’ _ e e h 0 . . 3 e i I Exem e a I o sun" 0 b e o 0 ‘039 Wedding , . e U Fig 1 1 1 1 s 1 948 Snowdon . . . 900 Whisky , , , . 1509 ANALYTICAL INDEX 19% PM! Pure Mr, 1W“ d :8“ ,, Water, Imperial!“ f 1822 O I o e I Q Puree, Alla Soubise _ . 9 ""3 Chicken, for Garnish - M3 Meaning of Tenn . e 134 gushmom, in Cases 312:3 ASpalagllS a 0 I9 I of Chicken, with Rice - 084 d Game. 0 o e U of Smrel. , . . - a“ e e o 0 ‘82-200 Q. Quadrupeds, Gum-a1 ob- servations on . 414F434 Quail, The . . . . - 75° Quenelles of. a p - 75° Quailee en Casserole . . 1513 Quads, Liver Farce for - 25* Roasted . . - - - 749 St“ ed a n 0 0 ' To Carve . ~ . - "74 TO THIS! u 0 J . I637 Quantities and Measures. 12° ,, and Time . . 11° Quarantine, Table oi. . 1934 Queen Cakes - - ~ - 144! Mab'a Puddinfl - - - “"7 of Bread Puddinss- - 9"“ 8"“? a e O P U ' s Pudding .- . . 9M enellea a la Tortue . 370 Beef, en Chaudir Did - 50¢ Cod'a Liver, a! - - ~ 3” e n I i " . for Soup. . - - - 38‘ Lobster Farce - e 383 of Chicken . . . - ~ 684 of Veal, for Invahds i. 1363 To Shape . - - v 2:: e o O I ’7‘ . 4 gym Fame in}; . . 286, 2N7 ince and App Marma- lidQ. u b v ' 11$: Blancmange. o e 1 1°37 a o I i i P 0 O Q . Quinces,toPreserve. - "5° Quinine. . . v - - 1804 Quin’a Sauce . . '0 > 377 . a b e e 0 18"! Quoorma Curry e a . 1013 R. Rabbit, a la Minute 1. ' 756 American Style. . - 7"6 Barbecue oi. . . . 767 Boiled a J i l 0 Broth e o o e I Bmwn Stew of . u . 776 Common ur Wild . . 707 CNN!!! 0 a b a I CW e e 0 d I Cutlt‘ts e o e b e Damles of . u . ,. 7W Feeunditv of the . . 705 ¢ 1. e e Fncassee of . . . - 7W Fned, mth Tartare Sauce 770 e I I 0 m Aspic Jelly . . ~. 7“ Page , Rabbit, Irish , . d . raro {rigged . . . . . 77! rded and Braised . 77x g p o o I 77: o I I o 0 F a I. 0 01 0 I Pilau of . . . - - 774 e I 0, O 0 Rafllifit Q n o e I Recipes . . . - 7b! 773 Rich Stew of . 775 “(I g '3. ' . Soul“? . . , . , 775 Soup, Brown .. . Q 173 n w i" l . . r72 ,, With SUle . , 173 Stewed for lnvahds . 13m; ,, in Milk . . , 77b The Angora . r . 773 ,, Himalaya . . , 774, Tinned, W teSoupl'rom 784 To Carve , , . .. 127: To Truss , .J . . rm? Turban of . . , . 778 I O i O U White Sauce for . . 234 ,, Stew 0f .' , , 777 with Spams!) Unions , 776 Yorkshire . . . . 1224 Youth in, Indications . I . I Q Rabbits, Fancv_ . . , 773 ,, Varieties , . 767 Radish, The ._ . . , 1W5 Radl‘ih-Pfid‘l, Pickled. . 1176 Ragodt of Beef I. - ~ 532 Of CC] . , , 8*: 0‘ COM uttonv 0 h b"? of Fowl . . . . . 704 Of bulb, with $011121 . seq of hater . . . . 348 of Rabbit . . . . 777 of Veal . . . . . 4H4 of Wild Duck . . . 750 Vegetable . q . . 877 Rahahout . 1, . a . 14o: Rain-Water . . . . 1823 Raised Pie. . . . . 750 Raised Pie Mould. . . 7o Rille Cakes . . . . I441 Lh - . . , b 1037 Pudding, Baked . . 963 N a. e W' . . . p . X49! ,, with Cider . . 14o! Ramakins, Cheese 120:, no: Ham e I I I Q q 124! of Chicken . . .- . 085 d CUId o I o of Dried Haddock 1. . x248 of Kidney . . . . 590 Spinach . . . . . 1524 Range, Chase, to C can . 5: R' we Gas . . . . 53 a: ' Kit- en . . .48-5: ,, The kitchener .52 53 Rarebit, Insh . . .. . 1210 Webb . 1:13 Y1 irkshire . - - Raspbvn'v and Jam I .0 e and Currant Wme . Brandy 0 a 0 Q or Cheese 1104 . 1124 Currant J "39 a 1493 . 1493 Pan Raspberry Caramel: t . 1078 Cream . . . , . mm (‘ream Bon-Bons . . n88 (ultrvati n 01 the . . not! (I!!! n e a a P b Ice-Cream . n . q us3 am 0 o I a Q I 1‘57 iellv . , ,. . . . 1157 Iqueur . g e p q I Pudding . . . . . gm 8")“ e e .0 o a 269 e w o o 0 1°64 o e o e n ,, ced . . . . zoos Tartleta . h . . . o0; T1? ” a p p e e 1W0 \rlnt'flal' . . . 1184, 140: \‘zater Ice . . . . 1058 m0. 0 0 I I Ratana. _. . .49? 1:2: ,, Tnfie . . . , :04: Ratanas . . . . . I418 Ravigote,orGreen, Butter 2:3 Raviohs, étalian . . . 1277 n d ‘0 o 128 Raw _Beef EZ-lls . . . m3 Reading Sauce . .278, 1185 Reehaufle of Chicken. , 685 . ,, e . . . 4o; Recipes, Household— Anti - . n .e e a e Aromatic Vinegar . . 1790 Anna, to Whiten . . 1790 Attar of Roees . . 1700 Ball Blue or Stone Blue 1790 Bandohne . . . . 1790 Baths . . . . . 1790 Bath Water, to Soften 179: Beer, to Condition . I79: Berth-s, to Destroy . 179! Bicyles, to Clean and spin a p e e '70! Blackmg. . . . . 170: Black Lace, to Revive x70: Bldnltt‘ts. o o a e Boot Paste (Black) , 1791 ,, Polish (Black) . I70! ,, Polmh (Brown) . :79: Boots and Shoes, to Render Wa :79: Boots, to Clean. . . 17oz ,, toSoiten , . :79: Bottles, to Clean . . :71 2 Brass (Burnished), to Clean . . . :79: ,, Candlesticks, to Pillbh n 0 Q ,, Ornam mts, to O Q O x Brita nia Metal, to 7% an I O . I Brr ,totlean . : Bmwn Boots, toDarken 17 3 n ,, to Dve ldtk I793 ,, ,, to Re- mtw Stmna . . 17 1 Bruise-q in Furniture , n. 3 Brusheo to “a h . . r7e3 Buckskms, to t lean . Po; Burnt Sauu-p-uu . . 1,14 Lupets, to t lean . . 1'194 .’ til V0 0 o I, ,, to Re: wve Ink 0m. 0 e 1984 ANALYTICAL INDEX . Page Page Page Recipes, Household (count). Recipes, Household (001114.). Recipes, Household (0001141.). Carpets, to Restore when Harness Preservativg , 1803 Satin Shoe! . t O . 1812 Faded o 0 ', to . . s s s 181: ,, to S . . 1794 Hm-ses, Broken Winded 1803 Scorch Marks,to Remove 1812 Casks, to Clean . . 1793 Horses, Colic in . . 1803 Scouring Paste . . . 181a cellmflsi ‘0 Clean - - 1795 Homes, Hoots, to Pro- : Screws, Rusted, to Cement for China . . 1795 tea , , , , 1304 Loosen . t . . 181: ,, Linoleum . 1795 Hm, toClip, . , 1804 Scrubbing Mixture. . 1813 . 1804 Sham . . . 1813 Chairlle Inf-her, 80 Horses, to Rough . _ o t C 1804 Shirt ohsh. . . . 1813 Gas Stove Burners, to _ lean . _. . . 1795 Incandescent Lights . Chimney on Fire . . 1795 Ink stains, to Remove 1804 Silk Blouses, to Wash. 1813 Clocks toClean. . . 1795 Ivory , . . _ , 1804 ,, Stockings toWssh 1813 Cothes, to Brush . . 1795 ,, Backed Articles. 1805 ‘ ,, Ties, to Clean. . 1813 Clothing on Fire . . 1795 ewellery, toClean . 1805 ,, to Renovate . . 1813 C08“, w W Clean - 1795 'nives and Forks, to Silks, to Clean . . . 1813 Coloured Clothing, to Clean. . . 1805 Smell of Paint . . . 1814 Clean . . . . 1796 ,, to . 1805 Sponges,toCleen . . 181‘ Combs, toClean . . 1796 ,, toWash . . 1805 Stables . . . . . 1814 Complexion, to Im- Lace, to Clean . . 8 1805 Stains in Boards . . 1819 mrrove . . . . 1796 ,, to Preserve . . 1805 Stains on Silver, to C , toClean. . . 1790 Lanquered Goods . . 1805 Remove 1 t . 1814 Corks, to Preserve from Lamps, Care of. b . 1805 Starch, to Make . . 1814 Insects. . . . 1796 Laundry Glazing . . 1806 ,, Cold Water, to Corns . . . . . 1796 ,, Soap . . . 1806 Make. . . 1815 Crape, to Renovate . 1796 Leather Bags, to Clean 1806 Steel, to Clean . . . 1813 Crickets, to Destr'oy . 1796 ,, Belts, Polish Stoves, Polish for . . 1815 Damp Cupboards _. . 1796 for . . . 1806 » toClean . t 1815 Damp Stains on Lmen 1796 ,, Light coloured, Straw Hats, to R 1815 Diamonds, to Clean . 1797 toClean . 1806 Sunburn. . . . . 1815 Dish Covers, toClean. 1707 ,, to Clean . . 1806 Tables . . . . . 1815 Feather Boas, to Clean 1797 ,, Reviver . . 1807 Taps, Cider . . . . 1815 Feet, Tired . . . . 1797 ,, Upholstery . 1807 Tar Stains, toRemove 1815 Felt Hate, to (“lean . 1797 Lemons, to Preserve . 1807 ,, ,, on Linen . 1813 _” n to Renovate I707 Linen, to Bleach . . 1807 Tests for Foods. 1818-1819 Fingu' Marks . . . 1797 Linoleum . . - . 1807 Butta' - . t . 1819 n s s s s s p s 1807 COfl” s a v 0 s 1819 FireExtmgulsha' . . 1798 Looking Glasses, t0 Ham, a . . . . 1819 Flannels. . . . . 1798 Clean . . . . 1807 Milk . . . . . 1818 Floor Polish. . . . 1798 Mackintosh, toClean . 1807 Mushrooms . . . 1819 ,, Stains. . . . 1798 ,, toRepair. 1808 Mussels . t . . 1819 n 80 Wax e a o s o s 1808 I b 0 s 1889 Fixes, to Destroy . . 1799 Marble, toLlean . . 1808 Pi . . 0 - 1319 Flowers, toRevive. . 1799 ,, toPolish . . 1808 Sugar . . . . 1818 Fmtwear, to Preserve 1799 Markinglnk,toRemove 1808 Tea . . 0 e 1819 Freckles, to Remove . 1799 Matting, toClean . . 1808 Tinned Fruit. 1 1 1819 Fruit Stains on Linen . 1799 Mildew, to Remove . 1808 ,, Meat . . . 1819 Furniture Cream . . 1799 Milk, to Preserve . . 1808 Toilet Vinegar . . 1 1813 ” Gk“. s o I?“ Mllth, 0 s o s s 1808 Pute. s o s 1816 ,, Polish . . 1799 Motor-car, toCl . 1809 ,, Powder . . . 1816 Furs, toClean . . 1481799 ,, ,, to Oil . . 1809 ,, ,, Areca-Nut 1816 ' . 1809 Top-Boots, toClean . 1816 , Fire . Clean . . . . 1800 Oilcl'othrtoPreser-ve 1809 Umbrellas . . . . 1816 Gas, Escape of . _ . . 1800 Oil Paintings, to Clean 1809 ,, to Revive . 1816 Gilt FramestoBrighten 1800 Ostrich Feathers . . 1809 Veils, to Clean . . . 1816 Glass Stoppers, to Paint, to remove from Velvet Collars, toReno- . . . . 1800 Clothing . . . 1810 vate . . . 1817 Glass,to Wash . . . 1800 Paint, to Wash. . t 1810 ,, Ribbon, to Re- Gloves, to Clean . . 1800 Painted Walls, toClean 1810 store . . . 1817 Grease Balls, to Make 1801 Paste for Paper Hang- , to Clean. . . 1817 Grease Stains . . . 1801 ing . . . . . 1810 Velvet, to Renew . . 1817 Greasy Skin, Lotion for 1801 Patent Leather, to Pre- Velveteen, to Wash . 1817 Hair, Curlmi the . 1801 serve . . . 1810 Violet Powder . . . 1817 Hair stre ess) . 1801 Pearls . . . . 1810 Wallpaper . . . . 1817 Hair estorer . . 18o: Pewter, toClean . 1810 Washing Copper, to . 1810 Clean . . . 1817 Hair, to Brush . . 1802 Piano Kevs . . Hair, Treatment of I180: Plate, Care of . . Wheel-Grease . . :1817 a 1811 White Paint, to Clean 1817 0000'. ll 3 n H Hairwash . . 1802 ,, Powder, to M Hands, Chapped . 18o: ,, to Clean . . . 1811 Windows, Rattling. . 1818 ,, to (,lean . 18oz Plaving Cards, toClean 1811 ,, Steaming, to ,, to Whiten . 1802 Pornade . . . 1811 Prevent . 1818 Hard Water,toSoiten mo: Pomaturn . . 8811 Willi Stains on Linen 1818 1811 Wines, to Fine . . d 1818 .. Maker‘s Is I 1803 Rugs . . . Wine, to Lay Down .11818 Paste . . . 1803 Rust on Imus . 1812 Recipes Nursing (8“ lm' . I ‘4 : Polish . . 1803 ,, Preventive 6 Harness Dve . . 1803 Ribbons, to Clean . (.0001. H G M H ANALYTICAL INDEX 1985 Page Red Cab Pickled , fin" * ' Sal‘d- ' .I 111104 be"? Tart . . . 908 am I 0 . ‘ ' . elly - e . ~ _ ' 1157 All“ . . . ~ . me. . . , , _ 14H: RWQ- to Dress . , . 75o Reform Sauce , '1 _ , =43 Reingeratms , , _ 73 Regence Sauce _ H _ 348 Registration of Bi: hs . 1933 Of Dea . {93° 0! Marriages. (324 Mar- rl Reindeer, The , , , 756 Remoulade Sauce. 249, 1110 Sauce, Indian , , . 1111 Removes, Serving of . . 1713 Reptiles as Food . . .. 297 Restorative Jelly , . , 137: Rheumtic Fth' 0 e o Rheumatism, Homoeopa— thic Treat- ment. . 193a ,, oi the 101118 or Muscles 1867 Rhubarb and Orange Jam 1158 am , . t, . - - "SH a o 0 I . . armalade , . . - 1153 Powder . . , o - 139$ Pud I o . . “men . U 0 f . Ribbon Macaroni . . . 127 n 0 Soup 8 I54 Ribbons, to Clean . . 1811 Rice, Alla Casalinga . - 15M Alla Tomato . . 1663 and Apple Souflié - . 975 and Cream . . - - 1037 and Tomatoes . - - 1351 Apple! and. o o u 923 ‘u e e e a 1322 Biscuits or Cakes . 1418 Blancmange. . . . 1038 Border . . . 1:82. Ibso Bread . . . . . 1411 Cake . . . . 1441. 144a Caramel. Puddins - - 931 cmm , . 1010, 1011 CroquftS. o a 9‘2; Croquettes and Cheese 133: ,, Savoury . 133a Croustades . . . - 1333 Cu n o s e e 137, Cutlets a o o l e FlimtineStyle . . 1280 for Curry . , . . 1650 Fritters . . . . . 983 Griddle Cakes . . . 1626 Ground, Blancmange . 1030 n Pudding . . 953 It Us“ 0‘ . 4 1‘18 elly. , , , , , 1373 ermrzue Pudding . . obs Mould, Whole . . . 1044 Pea". and . . . - 959 Polish Style, , , . 1280 Polonaise style_ _ 1:81 e e n e e Prunes, Border with . 1033 _ R Pu P‘? R Ch lotte P." ice ddmg‘ , Baked 9 3 m. or . e . 1004 ,, erman , I 950 Russian Crodtes . . . 1204 een's Style , , . 1281 ,, . . . . 1104 oils, Savoury . . . 128: ,, Totiee . . . 1090 .. .. V-R. - 1334 Rust,on Irons . . . 181: Soup . _ , . 159,173“ ,, Preventive . . . 181: Useso! . . . . . 173 Rye Bread. . . 4 . 1626 Water . . . 1322,1382 ,, vers . , . 1627 Rickets . . . . . 1920 ,, Homoeopathic Treatment. . 1931 S. Rinderpest. . . . , 488 Rings, Cheese. , . . 1:02 Sacher Torte . . . , 1543 Ringworm . . . 1920, 1924 SageandOnlon Sauce . :49 o o o 9 o n n n8 ,, Italian . . . 1276 284,285 Risotto, Alla Milanese . 1563 Cheese . . . . . 1291 Italian , , , , . 1276 Useof . . . . . 1640 , , , , 1333 Varieties. . . . . 230 Ris‘iolcs, Lentil, ‘V.R. . 1327 $320 and Beet Broth. . 1353 cat and Rice T , , 1540 pples and . . . . 923 of Chicken . . , . 685 Growth of . . . . 174 of Lobster . . 4 4 348 Cruel; - . . . . 1380 Savoury . . . 4 1597 Pudding . , . . 968 " VoRo 0 g I O O I Q Q Rissolettes, Anchovy. . 1193 Snow. . . . . . 1038 of Game 1 l'i-lorly . . 751 Soup . . . . 160, 173 ,, Veal . , , . . 465 St. Cloud Pudding . , 1°39 Roach, The . . . . 333 u ,, Tartlets . , 903 Roast Pig, How is- ,, Denis Tartlets . . 908 covered. . . ., 651 ,, Honore Trifle . . . 1040 Roasting, Method of . . 113 ,, Lama’s Sandw ches . 1122 Roasts, Serving of . . 1718 n it!!!’ Dance . . . 1867 Robert Sauce . , . . 249 Salads, General Observa- Rock, Almond. , . . 107: time on . 1092-1093 ,, Cakes . , , . 1441 All' Italians . . . 1564 Roe Sauce . . . , . 860 Alla Francese . . . 1564 Roebuck, The , . - 754 Alla Macedone . . . 1564 Roes on Toast. . 1216, 1248 American . . . . 1093 Rolled Sandwiches . . 1120 Anchovy. . . . . 1093 Rolls, Recipes tor- Apple and Cucumber . 1094 Excellent , , . 1457 Artichoke . . 1094, 1323 o o 0 Q 0 I As I o o o Nice . . . . . . 1417 .. and Cauliflower 1004 Potato, V.R. . . . 1331 Bacon . . . . 1004 Sav Rice . . . 128a Beetroot. . . . . 1095 Small lorador. . . 1283 Boiled . . . . 1104 Roly-Poiy Pudding . . 964 Brussels Sprouts . . 1095 Roman Punch. . . . 1065 Cardon . . . . . 1095 Salad . . . . 1104 Cauliflower , , , , 1095 R001. The . . . . 751 Celery and Cucumber . 1095 ,, Pie . . . . . 751 ,, ,, Nut. . . 1096 R008 and Tuber: . . 806 n n 0th . . 1103 Roqueiort Cheese. . . 1:92 ._. .. ruflie . . 1o96 Roses, Attar of . . . 1790 Chicken . . . 687, 1096 Rosina Puddin , . . 1577 Chicory . . . . . 1096 Rotary Bread grater. 65 Chlflonade . . . . 1109 Rough-Put! Pas”, , , 887 Cold Meat, French Style 1096 Rout CakesorPetits Fours 1089 Cooked Vegetable . . 1097 Roux, eral Observa- Crab . . . . 915, 1097 tions on . 268, 1651 Cress. . . . . . 14197 ,, Recipes for Sauce an (‘ummber . . . . 1697 0 o e I 910 "M e n o o a ,, Pu ding . . . 964 Dandelion . . . . 1697 ,, Soup, Clear . . 155 Duck. . . . . . 1098 Run, 0f the o o 1204 Dumb e b O o . SW8 Runs, 80 Dre” 0 e 0 7S! Duttflh 0 o 1&8 Rugs, to cm , , , 1811 East Indian. . . , 1°93 Rum Cream o g o e 10!! o 0 o o 0 4 Im Omelet . . . . . 9784 Endive . . . . . iocq B. b; oh 0 0 U C 0 O O yru , a wit . . 92 B ’- h . t 3: 1 Rump Puddan e s e u s 2, 2m Rusks, Recipes for 1459—1461 Font- . - - . . 1028 ltalian . . . . . 1461 Game . . . . . “0° 3s I986 ANALYTICAL INDEX Pm Salads, German . . ,. 1100 Green Pea and Bean . uoo Horseradish ,. , . no: g b p o o ifapanese . r q . not Lentil . . . . .1 no: ' Lettuce . . ,. r . no: Lobster . . . . . 34o Maeedoine . . . . 1102 Milanese . . . . 1102 Mixed Vegetable . . no: Mushroom , ,., A 4, 1102 Okra , . fl , , no: Omon . . . . . no; Omon and Beetmt . 1004 Onion and Tomato. ,1, 1:08 POIISh . . . . . 1103 gotato , . . 1103, 154: ecipes . .4 , 1093 1123 Red Cabbage , . . 1104 ROME! . o n a Q RUSS!“ b I o 0 Q Salsifv . . . , q 1105 Sandwiches . . . . 1120 Shad’s Roe . . . ,, no; Shrimp . . - . . 1105 Sorrel . m ,, . n no; Spamsh . . . . . 866 Spanish Sardine . r 1106 Spmach and Egg , , 1106 Stuned Tomato . , 1100 Summer . . , . , Hob e o p I a 1:06 Sweetbread . . . . 1107 Sweetbread and Cucum- _ r s e f 1 H07 n q o P e Tartare . . . . . n07 Tomato . . . 869, 1:07 ,, and Artichoke 1108 _ ,, Chives . 1:07 ,, ,, Omon . 1:08 Truffle . ,. t, . . 1108 Turnip . . . . , 1108 veal a I o I w 9 Walnut and Celery .. 1108 White Bean. ,. , , n09 o o a e b Salad-Dreaings, General Observations on 1092-1093 Cream v . . . . n12 French . , . . . 231 Panama . . . r . 11:2 Reupes . . 23!, 1109-1112 Sour Cream . . ,. . 1:05 without 01 . . t 211 Salmi of Game . a a, 789 ii Sauce 0 e a a 250 Salmon, The . . . ., 37o nu Gratin . . 4 3248 Baked, Italian Stvle . 305 ,, with Caper Sauce 307 Boiled . . . . . 300 COM 0 a o 0 fl Cnm . 4 + q 3"? CW of . . . . 308 Cutlets . . . a, . 368 Darioles . . . . 374, 308 fillet: of, Fried in Bat. ter. O . Fritters . :2 8, ,, Mornv Styie 1572 369 0 3°90 1349' I’74 - 1149 l Page Salmon Jelly . v1 - . 37: Kedgeree - q - - 73$ a Q ‘ ' ! Kippered d - - ~ 3 Mayonnaise 0f - - . 371 Moulded in Jelly ~ - an Omelet . . - - - 1519 Paupiettea of, R 89509 Set?“ f 9 r e 372 mm a Q r ' ° Pie 0 g e O I a Potted . - q - 373. 750 Sandwich“ 0 Q I e 112‘ Scalloped e v e y 785 Smoked . -_ - q - 373 ,, DEV H! v s 373 n to e e Spiced . o - - ~ 1355 Steak: Q J- 0 f 1 37‘ Timbales _- v - - 1349 Tinned, Fish Caku from g I a a $26 To Cm . e a - 1263 To Choose t - - - $06 with Genevese Sauce . 370 Salpioon . - - r - 165! my, Bfiiled. e e a n e I i i 110‘ ,’ use 0" I I a a e I i ' . Action of, on Meit- q 505 PM Wlth e 0 37 ,, with Parsmps. . 37; Meat - - n p - 409 Salted Almonds . . . 12:6 " on. e p 0 6? Salts, Lpsom -_ g - ~ 1 "3 Sal-Volatile, Spirit of 1. 13% sander}, e e I ” Potato, v-Rn e 1:33 Sandtorte . - - - - 1 44 Sandwiches, Gent"! Ob' servatlons on . . 1003 Adelaide. . . - - 1113 ch In R - - An ’ M an Haddock 1114 Bee! . . . a .- - 1114 ” R3. 0 e is s 1369 a e I 9 " 111‘ . ' a o a Celerv - ¢ a e - 1115 Cheese . , . x115, 1303 Chicken , . . _ . . 1116 ” Mayonnaise r 1115 Clent. o. 7 n ~ - "1° Cod'; Roe . w . e 1116 Creamed Butter for t 1116 Cucumbd - - ~ - "17 E“ , , , . 1118,1326 Egg and Chutney . . 1117 Egg and Gherkin , - 1117 F0", gm , . _ .. . n18 ” ” Imitation . x118 Frosted Almond . r 90: Gmyere Cheese. . . 1119 Nut, v.R. . p ' - 1330 Olive. . e - 1199, "I! . Q I 0 q 1110 Pastry . e 0 s e 9‘” Pompadour - e - p "20 . m . g I- t a Recipes ft!“ p n 1113-1123 Rolled . . - -. a 1120 st. Jam“‘ 0 I e o 1123 Page Sandwiches Salad. . . nao Salmon . . . . . :12: Sardme and Tomato , rrar Sardine Butter. , . 1121: Sefton . . . . . :12! Spanish . . . . , 1122 Sportsman’s. . . . :12: Swedish . . . , , 1:23 Tomato . a q . . 1123 Victorian . ,. . . 1453 Sandy Cake . . . . :5 Sanitas Fommtation . :88 Saratoga . . . . . :51: Sardine and Tomato Sand- wiches . . . , r12: Butter Sandwiches. , rrzr (‘anapes . . . . . r216 Croustades . . . . 1216 £613!!! b a e e e 12:7 Eggs . . . , , . 12:7 Mavmmaise . , . . 1:05 Pastries . , a . . 786 Patties . . , . . 1218 SM O ’ I O O Sauce . . . . . 260 Tout p o e n n 1218' Sardines, Devilled . . x217 F“ e ' e I o 12!? Guild . . . . 1218 Potted . . a, . . 780 with Capers. . . . 1219 ,, Maitre d’HOtel Sauce . . 1219 ,, Parmesan . . raso ,, Tomatoes . . 1219 $3 . . . . . 1577 Satin Shoes, to Cl . 1812 Sauce, Allemande. . . 2:9 Anchovy . . r 253,2§4 Apple . . . . , abr Apricot . . . . . 20! Arrowrmt . , . 26:, 202 Asparagus .- . . . 219 Aspic Cream . . . 236 Aurora . . . . , 254. Bacon . . . r . 23o Bearnaise . . . . 220 Bitchamel, or French White . . . 220, 22! o e 0 e e Bigarade . . . . 236 Black Butter ,1 , . 473 ,, Cherry . . . :54: Blonde . . . q , 222 BURI'S o a O Br rdelaise . . . . 2336 Brain, tor Sheep's Head 237 Brand? a e e n e :6: Bread . . . . . 221 Bretonne o . . . 337 Brown - t . . 4 238 ,, Gravy, v.R. I337, I338 ,, Onion . . , 249 Calf’s Head, for . . 239 Cambridge . . . . 873 Caper . . . . . 22a ,, Brown . . . 231 ,, Substitute for 222,279 Caramel . . o . . 262 a f e I Carrack . , , 274, 1179 Carrot . . . . . 239 Cavenne Vinegar . . 274 Celery . . . . . 223 ANALYTICAL INDEX 1987 Page Sauce, Chantilly Apple - 36' Chaudeau . . . u 353 Chaud-Froid . - o 223 Cheese . b . - 874 Cherry . . . . - =63 a o I i 22‘ Chocolate . . . . 263 ChOPQ, for L . l I 378 Christmas Pudding, for 37° Christopher N 011115 - 339 Chutney . i - - 34° ” In , . 1106 Cida'e e I I ° ' 24o e e I ' ' 264 0 O U i . e o I ' ‘ 85‘ COfl” e e I ° ' 20‘ Oomflour . - - ' ‘04 Crab 0 o I 0 ' " 25‘ Cm _ , 264, i619 Cream, for Sweetbreadsi etCe o O i ' ' Cucumber . . - - “4 Currant a e P ' ' 240 CW - - ° ' ‘ “0 Custard . - - - ' '65 Demi-Glace . . H 34°: 374 Devilled . . - - ~ ’4‘ DutCh o . ' ' u 225 Eel . . . - - - ’55 I 0 i b . . Epicurean r e ‘ ‘ ’75 Eskaveeke ~ - .‘ ' "80 Espagnole d“ 511’“"311 ' “I a 0 . . . O . . Fish _ _ _ _ , . 275 French, White - - m m . ' ' e e Game . - v ' ' 3“ cum 0 0. ' ' . 256 Genoise . - - ' 356' 357 _ _ _ , , a: ” Custard. . . 36$ Gherkin or Cormchon . 24¢ 0 I . . ' M I ' ' ebb Gram . . . o I 257 Green Mousseline . a "5 Ham 0 o I 5 ' O 243 Harvey . , _ 575, 118! Herb 0 e I e e O . . Hollandaise . . - o ’57 Horseradish ("idle ' “a ,, (Hot) . a 227 Indian . . . - - 343 Italian 0 e I I am e o e I I ‘ ‘00 (BUY 0 e e O ' . , . , . 344 lLearningtcn. . 276. 118* o a e O ' 2 ,umon e I a c 367! Lemon Brandy . . o “b5 6. e e e I ' :6” Liver and Lemon . . 277 n n ° ' ’77 e 0 I 9 . 228 o e e I ‘ 24‘ Maltre d'Hdtel . . - "3 Marmalade 6 . . 867, "’3 mum. . . - - =58 Mayonnaise . i . "9 f“ Salads 4 1109 l Sauce, Page Melted Butter. :29, :7! mt e I 0 I 0' Mousseline Cold . ,, lot Flsh Mushroom v . 244 . 258 u 358 834; 237! 34‘ Mustard 0 a Q I 258' 359 - O a u 23° Nut Brown But . . 877 Oil“. I 0 9 0 d 0m o o O ' V ’30 ,, Brown . . - 333 ,, French . - ~ 823 so a a “6’ Orange I e '0 808 (ivster . . a a b 359 Parisian . a v e - 347 Parsley . e . e 230, 359 Pepper 0 . - o - 347 Piquant - a 2471 3480 1:84 Plum Pudding, tur- 368, 399 Port Wine . i . - =48 POUlCtt. . e I i . as: Prune e I I ‘ ‘ “111'! 0 u a I I 377 & I i I 269 a a e Ix“, Red-currant. . - n 369 Reform . b e e I 348 Regence . i i . . 248 Remoulade h . - Q 34! n for Salad! . 1110 ,’ h I ROM I‘ 4' v " ' 249 m o a e i O O Sag. e o ’49 Sara . . . . ~ - "'9 Slim'fl ' I U ‘ . a U . ' ' Shallot . . . :50. 1185 Sharp . . . :50. 1338 Shrimp . . - - ' 30° SOITPI - e u I 33!! 351 e I ' ‘ ' Soyer's, for Plum d- dms . U o o - . d e e 353 Steaks, tor . . - - =78 8:0". 0 O . ' . Sumo U . P d , . u m o 279 Sweet Puddings, {OI . 27° Tamarind . . :79. 1613 n , . 1613 TM 0 e I ' ' :33 T0888 u b I '5 ‘° :5: Tomato Aspic . . a 2"<3 a Brown . . . =5! ,, 'Store . :79. "88 ,, V.R. . . . 1338 Tournée - I ' 'l ' 23‘ TmlflG . I e ' l' 253 n O . . . Val us . - - ~ - ‘33 . . . 4 o o I ' ' . 233 Vamm . . r I 252' 253 Viman , , 234, um I ‘ ' ,, Gravy. V-R- . 1330 White, Bedlamel tor i 209 u m- Puddmiti 272.1339 ” {or Vegetables, etc. . o I 334 n 0 6 I 309 P 0 Sauce, White, White Wine :go ,, (without p Stock) 233 ,, “me . . 271,27: ,, Worcestu' 280, 1:89 ,, Zwetschen :73, 1546 Saucepan, Burnt . . . x794 ,, Double or m so sauwpam e e I o a Saucer Cake for Tea . . x443 Sauces, Auxiliaries for ar4-aro Brown, Espagnole for . ,, General Obser- 30’ vations on . 209 ecipes . a 6—2 Ca'r'arnel Colouring! :2: Consistencin . . . arr Of e y d is , ecin for . 2 Foundations for . 2mg; Fruit, Recipes for . act-a General Observations b cg; Recipes for M4, 219- !280; 1178-1189, 33 -r r 8 Importance of . 033?, go; Invalids, for . . . 1386 Miscellaneous . . 273—380 Preparation of Ingre- b in e a Stock for . . . . arr Store, Average Prices . 94 ,, General Obser- vations 1:24—1:30 ,, Rec: tor 1178,1189 Sweet, Recipes for . act-27a Thickening!» for. . 212,213 for I 313 Time Required Coo . . arr Uses of . . i. t . :08 Q: o n e I 209 Vegetable, Recipes for _ , 1337-133 White, Recipes for. 219—232 Sauerbraten . l i. . 1544 Sausage Croquettee l . 1250 '1’ a Q I 0 Fame. . . . .. . 283 Sausa .. o a . u [250 e o a. o o d ‘0‘ Bologna, Imitation 0t . 033 Cali’s Liver . . . . 439 Mutm 9 Q o n a h 4 o e I d O Park, to B l . . . 048 ” i0 I e e u to M“? a b s (I it) Tnmato o e 0 b b 12 h \ Veal e l e o i 0 i 41 ‘ Sauted Kian 3 . . . x451 Saute: la (":15 . . . .. :5 >3 J I s o e a 1000 Sam. 0 0. n w 9 ,, Trifle . . . , 9h; Savouries, Recipes for 1190-1224 ,, Serving of . . {/19 I0 ‘cieu I z x Savoury, Batter . .3 2- e e I I I d 1251 Fritters . . . 125:,1252 Lentils, V.R . . . 1334 v“. on I e a e . . . 1353 1988 ANALYTICAL INDEX Sea E Page Fowl. 111 d w . 1:94 ,, Kale, Builed . . l 80.! Sgasonrngs, Soul I 806 ' p . . . 13$ ,, f“ the SM 8 I 49 Seaweeds as Food ., .. 10 Sebright’s Bantams u . 677 smnd I b. s e- :40 Seed Biscuits . . . b 1418 ,, Cake, Common . e 1446 n n Vqry Good - 441 Seer or Seir-Fish to Cook 1613 Setton Sandwiches . a: 1121 Semolina Cream 4 A . 137$ mafia“ . t e 100 savdln‘ 0r 0 e e -o I??? M6 0 e 1 J 7 Soup . e a 1 . . 160 Timbales of . e . . 968 Serai Ta-ook, The e l 679 “- Domestic, General Ob- servationson t . 1761 How to Wait at Table 1094 Law Number kept s. . 1701 Wages, Table of . .15-16 Women, General 0 vatious on 1 . 1 1761 Snvrmas, Methods 01 Folding. . . . 1698 Fleur de Lis Varieties . The Bishop . . . The Boar’s Head s The t8 0 0 e i" E’ i a E E i Q The yrarmd 1 . The Rose and Star. The Sachet . . s The 811pr . 1 . Z. s '-l 5' < "U ,. '1' lass\eiseo O O O O I O I J I Q Q .9 0 0 6 e e o s Ihngs e 1253 e 1253 . :85 ~649 - I334 . 1283 w n ' . 8 1334 Semolina, V R. . 1- a 1335 Tomatoes . . .7 .0 1220 Savog Biscuits a Cakes. 1418 Ca b3 u a . b 147 , Cultivationol 82: ,, To Dress . . 86; Cake. A, . e b 1443 o. J U C U Saxon Pudding l e e 963 said, u) . 0 P It 0 0 O U '1 O “OP, Th. e e U s Scalloped Crab 1! s u 316 Lobster . . .7 . . 1220 Okras and Tomatoes . 848 s o s Oystas . 0 a .357, 1213 salm . O 0 b w T011188“ e b 8 d Scallops . 1 1. e . 1220 and Mushrooms . . 376 F s 0 O O 0' I lnShells. . . t J 376 in White Wine Sauce .. 377 0‘ s w b e e of Halibut . . a . 336 e e e 5 Stewed . . . u . 77 Scarlatina - s I s is I 37 smtlet Fever 0 w 0 s $0808 s 0 O o 1813 Schlachtbraten e e e 544 Schnapps: Baked. . 0 1586 ,, with Sauce . 1586 SCiIUOI. e s b 0 6 Scones, Cream. . . 1400 ,, Oatmeal, V.R. . 1341 n “h 0 d e 1445 n O I ‘ I Scorch Marks, to Remove 1811 Scotch Brown . . . 0 I47 Cakes . . . . . 1443 Collops . . . 4 466,533 Eggs. . . . 1253,1316 Haggis . . . . . 608 Ran s a 0 Q d 0 (lat Cakes . . 1443, 1444 c 0 s e 1“, Stew, V.R. . . e l 1335 Woodcock . . . . 1220 ' g Paste . . . 151: Scrambled Eggs . . . 1254 Eggs and Ham . . . 1254 ,, with Anchovies ., 1221 ,, ,, gushroorns. 1254 11 0 78m 0 ~ {519 Scrap Cakes . . . 1445 Screws, Rusted, toLoosen 1812 Scrubbing Mixture e ., 1811 scarf 0 O 0 s O h Sea Pie 0 . . . . u 134 ,, Bathing . . e . 1826 ,, Bream, The . . . 378 ,, ,, Baked . . 378 a a Mr. Varrell's Recipe a 378 ,, ,, Dinner. w ,, ,, uncheon . 1681 Shabziegcr Cheese . 129: Shad, The . . . . . 379 Baked . . . 378, 1127 Boiled with Dutch Sauce 378 Biplled . - s78. 179 PH“. 0 s s e Shad's Roe . 1105 Shallot, The Pickle n .’ v. s 8 Sheep, gutting up. Manner Poets Pu" Sheep, on e s ‘78 Pnncipal Breeds . u 545 Slaughtering, Mode d 554 0‘ the 0 a O e 0 I 0 F Sheep’s Brain and Tongue Pudding . . e 380 Brains, with Matelot .Sauce . . 610 ,, with Parsley Sauce . . 609 Head, Brain Sauce for 237 ,, roth . . e 148 ,, Singed . . . 611 ,, To Dress . u 610 . . .0 e p 61: Heart with Omons. . 1523 Kidney, Fried . e . s86 . n s e I Kidneys, Broiled (1' Gl'lulfls - ,, Gnlled_ . . 589 ,, Ramakms of 590 n I I Liver and Bacon . . 591 Tails . . .. - a a 611 Tou‘ues, Braised ,. . 611 ,, Fri . . . 61a ,, in Paper Cases 614 ,, Tinned . . 796 Trotters, Stewed . . 61: Sheets, Changing for the Si“. 0 O Q 0 Shellfish . . . . - 997 English and reach Names for . . . 1673 Poisoning from . . . 1876 Shepherd, The Ettrick , 609 be Good . . . w 579 and the Flocks . . . 594 Shepherd’s Pie . . 613, 796 sherbet, Peach . . . 1038 ,, Pineapple 0 e 1506 Sherry and Hops . . . 1437 Cobbler . a '1 I607, 151! 0 e e a 15“ 11uflc . . e e o 1495 Shin of Beef Soup . e 174 Shirt Polish .1 . l, . 1813 Shock, Treatment of . e 1376 Shortbread, Sco . e 1448 Shrimp, s s o 9 Blitm a o e f 9 at, 0 O 'V b 8 110‘ Sauce 0 e e e r 36° To”; , , , . . 12:1 s s s 830‘ De led _ , , . , 1206 Litttls‘;d Moulds of . 1210 t I O I I 3 ‘8 To a e e s a To Shell . . e 4 . 380 Sin-{yelled Oysters e s 1‘20 e o s s I A Sick,Dietofthe. . .144 $10: Nunsnm. . s e I 79 Sick Room—- Arrangement . . . 1880 0 O ‘P‘ The Bed. 0 I r' h s h I ‘ 188‘ Sieve, to Pass Throl-Ig I 16“ 888v” s o e v 0 ° 68 Silk Blouses, to Wash . 1813 ,, Stockings, to Wash . 1813 ANALYTICAL INDEX 1989 Page Parr Page Silk Ties to Clean . . 1813 Sole, Fried. . . . . 388 Souiflfis, Spinach . e . 1565 ,, toClean . . . . 1813 Fried Filleted . . 1361 Strawberry . . . . 976 to Renovate . 4 l. 1813 ,, toCarve . . . 1263 ,, I . 4 1065 . . Q q I e I 0 b 9 I r O . . . . . . . 1512 Portuguese Style . .. 391 Veal , , . . . , 436 to Remove Stains 0n . 1814 Rolled Fillets of, Car- Sonp see also list of cakfi e e e e I 1. mm and PM)- 5 Sheep’s Head. . 611 Souchet 0‘ . t . -. 1361 Almond . .. ‘0 l . 18: 81110111 of Beef, Origin of steamed. . t . . 1362 Apple . . t . t 18: Name . . . . 533 with Fine Herbs . . 389 Artichoke . t t t 183 $1.54,, The, , , , , 380 with Maitre d'Hotel Asparagus, . 195, 196 Mai e e e e e saum e e e e e e e I 0 20‘ Small Fried . . . . 381 Soles, Aurora Sauce for . 254 ,, or Cottage 1 . 204 5‘“! e e e I e I :03 0f, e b e 9 To hoose . . . . 380 _ Forcemeat . . . 384 Beer . - . - . . 1538 With Brown Butter . 380 Fricassee of . . . . 388 Benevolent . i. 4 c 205 With Ca 83000 e e d Bme. e e I I I Slu'mmed ilk Cheese . 1292 Style . . . . 390 Bouillabaisse . . 30°, go; 813', e e e e e ‘62, Roued e e I 6 U e e e I .1 u at . . . . '- 1028 TO I I I Q e e I I e a"; Sleep, Importance of the To Fillet . . a . 388 Broad Bean. . . . 184 abit . t . - 1320 with Cream Sauce 4 . 384 Brown, from Tinned Sloe Gin . . . 1507, 1508 With Mushwoms - - 331 Meat . . . . 783 ,, ,, tail . . . 1512 $01me Soup. 1 . . 100 Brown Vegrtable, V.R. 1319 Small-p0! e e .e e e cmm 0 s e 6 10‘! Clear. 0 e 150 Smelt, The. . . . . 381 Summotshlro Puddins - 906 ,, with Tapioca 149 Smelts, Potted . . . 38¢ Sorbets Recipes for 106°- 1063 Brussels Sprouts . . 184 To Bake. . . . , 38! Cream - - '- 1 - 100! Cabbage. . . t . 16.: To Choose . . . . 382 Gooseberry, With Mar- Calves’ Tail . 4 i . 163 To Fry . . . . . 382 aschino. . . . 106! Carrot . . . 185,1528 Smoked Haddock Crone- Grape . . b . . 1061 ,, and Lentil . . 184 tadee 1221 Lernon . . t . . 1062 ,, with Rice .. t 185 ,, Croiltes 1222 Noyeau . t . t . 1064 u ' owcr . . . . 1 ,, ,, Filleted 1239 Raspberry . e t . 1004 Cream with ,, ,, Saufile 1222 Strawberry . . . .1 1064 rouwns . . 186,187 Mackerel . . . . 531 Sore Throat . . . _. 1307 Chantilly! . . a . 187 on . . . . . 373 ,, ,, Homoeopathic Cheese, .12. . . . 1320 , Devilled . . 373 Treatment . . . 1032 Chemistry and Economy Smother-ed Beetsteak. . $34 Sorrel, Cultivation of. . 251 05 Mann; , , , 13; Baked . . . t 382 Purée . . . t . 806 Chestnut . . . . 188 ,, with Piqnante Salad. . . - l. . 1105 Chicken and Green Corn 1616 , , . 82 Sauce . . . . 231,251 ,, and Rice . . 1354 Snake-bites . . . . 1878 Soup. . . b . - 197 ,, Clear Cold.| 6 150 Snipe, The . . . . 752 Soubise Sauce . . . b 233 ,, for Invalids . 1354 Roasted . . . . . 752 Souliles, Obser- Clam . . . . . 1617 T0 Carve , . . . 1273 _vations. . . 913-915 Clear . . . . . 156 To Truss . . . . 1637 Apricot . . . . . 973 ,, Portuguese Style 156 Snoring and Snuflles . . 1867 . . . v 1373 ,, with FnedQueen- Snow. Apple . . 1016, 1017 Asparagus, V.R. . . 1323 elles . . . .156 Ball , . , , _ . 1512 Cheese . . . . . 1208 ,, with Italian Pasta 157 Cake . . . 1446, 1447 Chicken . .. . a . 136$ ,, with Ribbon Mac- 4 Cream , , , , , 1026 Chocolate . t . e 973 eroni . . 157 Eggs . , , , , . 1038 Custard 4 . . - - 073 M'C-LGBRIQ . . a 158 . 4 . 4 1°39 e e e e 1359' 1300 '9 e I p 1519 Sago. , , , , . 1038 Fritters w 4 . t . Cocoanut . . . . 188 50.0de a e .e e e e 0 6 105° Corn . e e- e- e- I 189 sode , , , , 138:, 1650 Invalid's. . . 'e .- 1387 . . . . 163 Soda Biscuits , . , . 1419 Milan . . 1 . . 1034 Count Runitord's, V.R. 1320 o . . . . . M O I U Q ha. Q1 .- I i , m T“ . ‘ , 1448 d e e e 6873 M. p e I I ZUI a , , . , , 1508 of Veal . . . . . 486 Cucurn . . . . 190 Sole, The . . , , , 383 Omelet . . - . t 977 ,, Cream . 189,190 1 la Blanchaille , , 5533 ,, Chocolate 1 . 977 Custard for . .- e‘ e 151 d Is Colbert, Fillets of. 385 Rules for Making . . 91$ Dubourg, Clear. . . 151 ‘ h e 4 0 s e e e e I e e I o 203 ‘ l'HOI'ly, d . 3 e e O I O s e! b v I I 19: an Gm . . . . 3 0 e e s Ewer p r e U ....1533 Pomw-*-~-8°' EW-ve-‘IM ” nth . e e e I I 'e e b e I e _ . _ ‘ . 333 Raspberry . e .- 4 975 Flermsh . . t t . 164 m . . .! lads I O I I p Fillet: of. MC“. . 381 Recipes for - v - 973-91o Pom-1d - ' ~ ' - 1174 u of, Normandy Rice and APPIQ- s e 975 Game, Clint. - b 4 15: , , , 386 Semoline . . t . 9 Giblet . . . b . 165 ,, oi, Style. 387 _ Smoked Haddock . . 1222 Good Woman’s. . t 165 ANALYTICAL INDEX Pen Pal! . Pa” 5WD, Gravy . . . . 166 Soup, Turtle, Clear . i 158 South Afncan Cookery (could). Rich, v.R.. 1320 Turtle, Thick, M. Ude's Gesmoorde Hoendet' . 1593 Green fientil, v.R.. . 1321 Recipe . . 178 Grape am . . . . 1593 ,, Pea . . 191,1320 Vegetable . . . . 180 Green omatoPreserve 1594 Gumbo . . . .. ,. 1 ,, Green ,. . 199 Honeycomb Cream , 1594 H b- »b e n 202 ” MW e . :99 o 9 Q Hare . . 166,167,765 ,, Stock, v.R.. 1319 Koesisters _. . t 1595 Haricot Bean . a a 191 ,, Thick , . 180 Macaroni Pie . . . 1595 Hollandaise . . , U 192 ,, v.R. . , . 1322 Mutton Chops in Bat- l-lotchpotch, v.R. . . 1321 Venetian I . . .1 1507 tel“ - - -. . . 159$ Hunter's. . . . 167 Vermicelli . . 4 a 161 Obletjes or Oublies . 1596 a s 153 Wat's 0 0 n 0 s Pic 0 e e ulienne,t.lear. 152,1321 White, from Tinned Pickled Steak . a . 1596 angaroo Tail . . . 1583 Rabbit . .. 784 Potlertjes . . . - 1597 Kidnev . . . . I 167 ,. .R. . 1 . 1323 Recipes . . .. 1589-1598 my, C e au 0 a Is, a s a a o- 181 Sasatiea . 5 | .. . 139! Leek. . . . . pl 145 with Small HamDump- Savoury R'nsoles . . 1197 Lentil - . . a . 192 ‘ . . . - 1541 Swartzuir . . . . 1198 Lettuce . . . . . 1559 without Meat . . , 174 507, Indian . . . . 1186 Liebig . . . . . 168 vs. ., apanese. . . . 1186 Lobster . . 1 b . 202 Basis of . . .- . 131 , Boyers' Recipe tor Goose Imbad 6 h a A 1559 Boa-led s e s s a 780 Studio; . . 286 Macamni . . . . 168 ,. . .. 133 ,, Sauce 101' Plum Milk . . b . . 169,181 Classification . . . 133 Pudding , . 271 Mdkbread . i . . 1542 Clear. . . . . . 133 Spaghetti Pudding , 935,967 Mock Turtle, Clear. . 153 Clear, R . . 149-161 ,, . . . 1335 n. . 783 English and F Spanish Cookery, General Motza Kleis ior . . 1576 Names for . . . 1673 Observations . . 1568 Mulligatawny Clm . 154 Fish, Recipes .for . 200-204 Cerban oon‘l‘omate . 1570 ,, . 109 lavourings. . . 134 Colache . , _ , . 1570 Onion . . , 193 tot-Invalids. . . . 1387 Estoiado . , . . 1569 Onion, Brown . . , 1531 Garnish i . . . . 875 Recipes . . . 1569,1570 ,, White . . 6 1531 General Directions 101 Toregas par el des ,, with Cheese . 1531 Making. . . . 129 Ayuno . . . . 1569 Ox-Cheek . . a . 169 General Recipes for 137—206 Tortas de Hueno . . 1570 Ox-Tail . . . . 1 170 Invalid, Recipes to: ,, ,, gosta . 1570 ,, . . a 155 1350-1357 Tortilla Bunurlos . . 1569 ,, for lnvalids . 1357 Liquid Quantity Needed 135 Spanish Fritters , 984, 1569 ,, inned. . . 784 Misulillm, Recipes ' Baked . . 849, 850 ter . . . 203.1357 101 . . . . 204-206 ,, Botled . ., . 850 6 U I I I P - a 0 o p n g . 1177 pm a s 0 Q 17: Pl,” 0 0 a e s ‘34 n 4 8‘0, 85! Pea . . . . . . 194 ' . . . , 135 ,, Stutled. . . 851 Potato . i . 195,1322 Servingof . . . . 1710 avio . . . . 1283 Prince’s . . . . . 159 Table 01 Equivalents .. 137 Salad. . . . , . 866 I I a I b o o s I s o 0 a :12: Queen . . . . , 171 Thick, Recipes for . 161—181 Sardine Salad . . . 1106 enelles for a b . 284 Thickening: and F10- Sauoe . . a , . 251 a a e .- 0 fl e I I 0 I ,, White . . , 172 Tinned . . . . . 780 Spasms. . . . . . 1808 ,, With Sorrd ,, 172 Tinned, Recipes for 783-784 Specimen Tubes for Table Ribbon Macaroni . . 1548 Vegetarian . 3 . . 134 tion. . , 1696 . . 1 159, 173 4 Vegetarian, Recipes for Specks before the Eyes . 1868 ,, Water, v.R. . , 1322 1319-1323 Spiced . . . 503, 504 Royal, Clear . . . 155 Sour Cherry Soup . . 206 Currants. . . . . 1139 . ._ ._ ., . 160,173 ,, Cream Dressing . 1105 Mutton . . ., , . 613 _olina . . . .100 ,, cost, A. . . . 1544 Plums . . . , . 1155 81111101 Beef 4 . . 174 ,, Sop, thoil. . . 1586 Salmon . . . . . 1255 Skate .. . . . a 203 African Cookery, Vinegar . . . . , 1189 Solierino. .. . . >0 160 Gen Observa- Spinach and Egg Salad . 1106 e a, ll 9 I :97 £10113 0 a r. A a 0 s a 9 866 W o o 0 M n i f a o . n Spinach .. . . . . 197 Bobotee. . ., . . 1589 C tes_. . . . . 1522 Spring . . . . 160,197 Bredee . . . , h 1590 Cultivationof a , , 216 ,, without Meat 1 175 Broad Khutjes . . ,. 1590 Description . ,. , . 867 Tapioca Cream. .175,1357 Cape Goose _ Jam. 1590 In Ricmoli . . . . 1565 luck . a a 1 .. 1387 Cheese Pudding .. 1 1591 Pudding. . , , . 1565 Tomato . . . . .t 176 Chicken Mould , ., ,. 1591 some . . . . . 1565 Tomato and Lentil . 177 Deliciosa Cakes. . . 1591 p . h . . . 197 ,, Without Meat. 176 Dutch Kabobs . . ., 1591 Varieties of . . , 80; Transparent. . 5 . 161 ,, Kockies . . . 1592 with Brown Gravy. . 867 Tripe. . a . e . 1387 , WafasmWafels 1592 with Cream. . . . 867 Truffle . . . . . 198 Fish Mould 1 a n t 1592 pith Poached Exit! 867, 1314 a g q a a 177 a s 9 0 0i $31-th016_. g Turnip . b . . . 198 Frickadels .. w ,, , 1597 Spirits, Alcoholic, Pnces 95 ANALYTICAL INDEX 1991 , _ Page spintsofCamphcr ,. . 1895 Sponge-Cake . . v . 1448 on .. Pudding I 907 Cakes, Small . ,t . 1449 Lexus- . , . , 1032 orange . , ,, , . 1035 Pudding. . . , . oh? swim”. to C . . r814 Sportsman's Sandwiches. 1er sprains, Treatment . , 1870 splat, The , . . . 302 s pas“ q .0 e I q 393 U I I g I 0 O I”? Dried . . . . 3w lined in Butter . . 1255 To I I Spring, Menus for a s Dinners . r73! Soup . _ . , . . 100, 197 ,, Without Meat . I75 Sprouts, Brussels (su Bmssels Sprouts). spun Sugar Trifle. . . 1089 e 0 O O U Q Squash, Baked , . . 1628 Summer . , , . . 1628 To Dress , . . . 803 Winter . . . . . r028 Squlnt I I § . 0 I Stables. , , .. . . 1814 Stag, e a I I I b Stains in Boards . . .i 1814 Stains on Silver, to Re- move . . , ., 18:4 Starih, Cold Water . . 1815 in P . 4 . . . 1318 0 q p I I To Make. . . . ,, 1814 To Use . . . 1739 Steak, Beef (see under Beet). Brown Caper- Sauce for 237 Chateau Briand ,r 51: Pick . . . . . 1506 Puddlng. Baked . v 535 Robert Sauce for . . 249 Rolled . i . . $35 Ste-"d. with Rice and omatoes .- . a 153: teaolggsCOd ' . ' ' H ._ . 1 12 0 IS 1 Cardinal Style3 ,4“ , 3,, 1230 Halibut. , _ , 1022 Salmm O H I a 'Q Steamer! . . , . . so swelng . .. . .rgus n I I 1 1 Stewed—-_ ' I ‘ Beet With Oysters . . 53$ .. Brown. ., , . so? Beetroot” ' n , , 820 Carrots 1' f P , 826 Chlbkm . , . 1365, 15m I Q I I I Fill! a . ,, , t , 1040 PM ° I a 329’ 1573’ 1‘03 Fowil . q g Q. ’ I Fm‘t' ’ g 5‘ I I Hahth . . . . . 538 Lamb , , 57o ,, cu'uee'i with To- h? man“. I I 5 MW and Scallops Page Stewed Mutton . . 4 601 Oysters and Kidneys _ 1360, 1625 Partridge . . i. . 153: w .9 q p r 718 Ple o q p I I I R bb't ' ' ' .775 mt»; a I ’ I i. I 1 Salad. 4 . , , _ 331 SM I I f I I {I O- I 4 Terrapin. , , 1629, 1030 Turku I p h I I Veal . 4 .. . . 486,487 VPI'IISOD I I b I o Stewmg, Method 0! . 116, 410 Mm I I I i Q 5 Sticks, Grissini, V.R.. . 1119 I I I I I I Stilton Cheese, General Observations 1291,1292 ToServe . . . . 1304 Still-Room Maid, Duties. r775 I I Stings, Treatment of . . 1877 Stock, General Directions for Making. . 129. 11! Bone. . . . . . I38 BM, . 135.138.139.209 Browning , . . - I39 Flbh I I r. J f at» for Gravy . . . 140, 210 it” ell-v. . I I 9 Ian for auces . .. . . arr Recipes . . . . 133—14! Sedind e I I I I 14° To Clarify . . . . :41 Val. I I Q I 9 Vegetable . . I40, 1310 .te I I I I Meat for. . . r35 StockYPot, Description of 58 ,, Managementof Page . r509 . 1058 904 . 1813 Strawberry Wat: . ,, Ice. WhereGrown . . Straw Hats, to Refresh Straws,Cheese . “03,1300 .._ Potato . . .1247 Strewrng,for-'I‘ableDecoeB ation . . , , 1697 Stuffing (see Forcaneat). Sturgeon,The Cutlets I Marinaded Proven Roas . D I gl.‘ ‘alFICU1 the . . . :36 Stone Blue. . . . . I790 . . . rora ,, mm . Shippers, Glass, toLooeen r703 StoreSauce . . . . 278 ,, Sauces, General Observations rra4-113o ,, Recipes for. 1178—1139 Stoves, Gas . 1 ., . 53 ' ii. I I I q ,, Polish for. . . 1815 ,, toClean . . . 131! Strawberries . . , . 1089 Plan or e I I I I 9‘” for Dessert . . . . 107° to Preserve . . . . 1159 Strawberry Caramels. . 1078 Cream e I 9 I I ‘01: Creams, Small . . .. rora Drops . . .. u . 1°59 Fizz I p p I I 0 Fritters . . .. . . 984 Ice-CM!!! I I I I am I I O P ' . elly . . . Q g Q iQUPur e I I 0 0 15m Mould . . .- - - 798 OM d I I Q 904 Shortcake ., r - l 1450 Sorbe: . . . . - 100: W I I I 0 . F I“. A O ‘ 1w, 0 . , , (>3 Sucking-Pig, To Scald a , 6 3 Snet, Beef, tb y , 5:1 . r3 Crust. . . , a ,, forMeat Ples . 8g: 9' 0 I I I F(W_ t . . . . :86 Puddlps - - - 967. 1375 Suflocation, Treatment , 1877 Sugar, as a Condiment . 1043 ' p I n a 1074 301111180! . . . . 1070 Candy . . . . . 1077 Clarined for Water Ice r048 for Cakes . , , , 1406 f“ I I u 104! for Preservrng . . . 112$ Icing for Cakes. . . 140: in FOOdS. . . . ’ Large Ball . . . . 107: ,, Blow G.’ Feather 107: n I I I l. I I I e 107: n M I I e IMO small I I I p 1071 .. BIO". . . . r071 ,, Crack. . . . 1071 u o I I I 1070 n 9 I a 107° ,, Test for . . . 1818 e el . . . 107: Thread or Cand . . 1077 To Clarity for yrup 1072, r160 To Spin . . . . . 107a Trifle, Spun. , ., , [089 Van . - ' , . . . ora Sulphuric Acid . , , “76 Summer BCVCI‘QPB , , 1509 Drinln, Recipe for not 1109 said. . . , . ,1ro6 Sunhirn . . . . . 1815 I I I I Q Sunstroke, Treatment , 1877 Super-fluoiis Hairs. . , 1868 Suppe mit Sehinkenklo- eschen . . , , 3§4§ Supper, The, in Gerrmay 153° Suppers, Economical, for One Week . . . 1754 Family, General Obser- vati >08 . , 1693 ,, forsa Week—l ummer) , :75 WW") - 17s: 1992 ANALYTICAL INDEX Page P c Page Supper-1, Guest. General Swan-urns (could). a: f Swmlzars (conth. Observation! *0 . 1693 Candy Pinea ple Snow 1088 Toflee Walnut 1 . . 1091 Menus for Ball . 1758-1700 ,, Treacfil . . , 1090 Treacle Candy |. . . 1000 ,, Col . R 1755 ,, Twist . . . 1077 ,, ofipe . a . 1091 n ,, Hot . . . 1756 Caramels, Chocolate . 1077 Turkish Delight . . 1091 ” Small Family 1757 u ,, American 1073 Walnut Tones . . . 1091 ,, [or-Small Parties Cream . . 1078 5mm, Conn—- I gm). . , 1757 ,, Raspberry . 1078 General Observations 0t: . . . 1757 ,, Strawberry . 1078 9817039 0 for 13 09-— ” rapped , 1079 Recipes ._ . - 990—1044 fume!) . 1758 Chocolate Almnnds . 1079 Sweets, Serving 0f - - 1710 Winter) . . 1758 ,, Caramels . 1077 Swan, TINNED . . 797,798 ,, French. for Smart ,, Swmeherd, The Sam . 600 Bullet. . . 1758 American. 1078 SWISB Cheese . . . . 1202 Supreme Sauce . . ' . a3: ,, Pmlines . 1079 Cream . . . . . 1013 Swallowinz SMEOICOm. ,, Sticks . . 1079 Fggs. , . . . . 122: Treatmentl . . 1877 Clove D10 . . , . 1080 Pudding. . . . . 907 Swartllm' ' - - l , 1508 Coooanut ars . . . 1080 Roll . . . . - 1 I449 Swedish Salad. . 0 , 1100 ,, Candy . . 1080 Salad . . . . . 1107 r I 0 P 1123 ~ o o a. e o :04! Sauce . . - Y . 279 mks , 1081 Svphlhs . . . . . 1858 Sweet Melted Butter . , 071 ,, Toilee . . 1081 Syrup, Blackben'v . . 1478 Omelet . . . . 978 Colouring for Confec- for rvstalllzlng F<>n~ Pate f“ Tattle 01 0 8 - . p ’ . :08! danfs c a e 0 1°83 Pen, The - - - - 813 Drops, Arid. . . . 1084 for Water Ices . - - 1059 Pickle -_ - - - 1 I629 ,, Clove . ,'. 1089 Lemon . . . . . 144-7 Potato Fritters. , . 805 ,, Lemon . . . 1084 Preserving . . . . 11:5 Potatoes, Rnaat . . 805 ,, Orange . . f 1087 To Clarity Sugar 1"! - "60 Cook, 805 ,, Shaw 0 e 1089 , $31100 1"! - 270 Eva'ton Totiee . . . 108: '1'; $011M, ROQP'B- - 261-27: Fondant Cream. . . 1083 Spirit of Nltre . - . 1895 ,, ,, Squares 1083 Table Amngmnentsfim- Sweetbread and Cucuma Pendants, Liquid . l 1083 era! Observations . 1677 ha 0' p Y 1107 n f“ to fl!“— Escalupes of . . . 473 Cmtaflizlng 1933 Breakfast) . . 1777 Fried- - - - 463.1370 ,, Walnut . . 1083 Dinner) _. . . 1600 Moulded. . . . . 121: Ginger Toffee . . . 1084 How t0Walt at . 1004 - - 1107 Hard Glaze. . . .. 1084 Serviettes, to Fuld. 16088 1 S m . ' . ' Swwtbmds, B ' - 408 Ioed Fruit . . . con“ SW1" - - e 409 Lemon and Acid D11?! Dessert Centres. Dummy St 1‘2 - e 47! Macaroon: . . 1 4, 1085 Flowers . . Fried. and pmdl 47o Maraschino Cream Bon- Foliage 191- . Fried in Bama- v 470 Buns . . . l 1081 Inexpensive. '."‘010000.. 5 in Bord“ Marsh Mallow: . . . 1085 Plants . . . 1084 Tsar: Dncolwnons. 1084 in Asplc . 473 Lambs'lmwmswh 571 Marzipan . . . . 1085 Strewing. . 1607 n cmmd“ °i- 37! ,, German . . 1080 Vases and Wires 1696 n - 9 ~ 573 ,, Slices. . . 1086 Tables, Marks on . 1815 n mew e - S71 Nougat . . . 1086,1087 Tables of— , T _ - - - 701 ,, Basket . , . 1087 Beef and Mutton, n Volwm Style. 17: Orange Biscuits . . 1087 Relative Pnces . 513 S ' P I . . n Q 0 ’ Bed JOiIIB_. 0 I e To 0 O U 0 I a 0 W M with Italian Sauce . . 471 Pineapple Snow Candy 1088 Various Parts . . 134 Supreme Sauce . 470 Raspberry Caramels . 1078 Beef, Weight of Bone, Swu'rlnmGwfl'ilOb- ,, Cream Boo-Boos 1088 Skin and Waste . 434 mam - 1066,1067 Recipes for . . 1070-109; Digestion, Tuneiot . m Almond R06}! 0 7 . 1072 Rock, Almond . . . 107a Eggs, Llama-ted into n Stid‘s - e v 1073 Rocks, Coooanut me- Uni Kingdom . 1:93 » T0568 0 - - 1°73 ringue . . . . 1081 English and French American Candy - Q 1073 Rout Lakes, or Petits Names of Articles Barley Sugar . - . 1074 Fours . . , . 1089 oiFood . . . 1673 Burnt Almonds- 1°74, 107$ Spun Sugar Trifle . . 1080 EquivalentsinMeasures 127 Butter Scotch . - - 1075 Strawberry Caramel! . 1078 Equivalents inSoups . 137 Candied Chestnuts ., . 1070 ,, Drops , . 1089 Fish and Average Prices 300 P6151 - n n 1076 Strawberries r . . 1089 Game and Poultry. Re- ,, Popcorn - - 1077 T0800 . . . . , 1089 _latlve Value of 733 Candy . . . 1075. 1077 ,, Almond . . .. 1073 - ,, Tunes for Shoot- , American ~ . 1073 ,, Cocoanut , . 1081 in: . - . . 737 ,, American M0- ,, Eva-um . .. l. 108: ,, Weight of Bone, lasses . a 1 1075 ,, French . . 1089 Skin and Waste 734 ,, Coeoannt . . 1080 ,, Ginger 1 - . 1084 Indian Weights. . . 1003 ,, Kisses, Brown ,, Lemon . . . 1089 Lalnb, Relative Valueoi Almond . _ . 1076 ,, Raspberry . , 1090 Various Parts: 557 ,, Kisses, Wth ,, Russian . . . 1000 ,, Weight of Bone, Almond . . 1076 7 ,, Treacle . . l 1091 5km and Waste 558 ANALYTICAL INDEX $993 Pm'rmuntednm Pm "l'ableeof conidu ‘ 1 8 , u o 4 900 Marketing . )e 83"‘97 F Almond d' mm, Varieties and wwhfl- - - - 901 Constituents . . 1288 Granvflle . . a a go: Mutton and Beef, Rela- Ham and Ex: - ~ ~ 1241 ttvePrices... Lempn--~--ooa Mutton, Relative Value Maw 0! Hm - ~ 904 of Parts. . 556 0mm - - - - - 905 , Weightot Bone, P3115131! - - 4 ~ o 905 skin md 5 7 £011.51] . . . . t 906 W85“ . l 5 upbefly a o a 1 907 MRelative Valued Reupfl for- ~ - 890-909 arious Parts. 630 St. Lloud . b . r 903 a d M, St. Den” 0 e o i Skin and Waste 63! Sweet Paste for a l 889 Poultry and Game, Re- Tarte see also lust under lative Value of 733 art and Tartlets). ,, Weightof Bone, ' Custard Sauce for . . 865 kin and west, 734 French Hone . . b 90: Veal, Relative Value of F1111} 0!“ Jim in!!! 903 Various Parts . 426 érmgue . . . - 904 ,, Weight of 8mm, Prune . . . . . 906 Skm and Waste 426 Reclpee for . . . 890-909 Wines, Temperature at Tea, Apple. . . . . 1375 which to be served :47: Armwroot and Black Tails, Animals' . . l 510 t . . . n76 Lombo',Ruxsian Stvle 573 - - . 1406 n with Potato“ 573 Beef (see under Beef). Sheepo' . . . . on Black Currant . . . I377 Tamt, to Remove item Bran. . . t t . 1377 GM. 0 l a e o o e *‘O 1 I41: Tamarind Sauce . . , 27o Cakes . . . a -. x450 ,, ,, Indian . 1613 ,,_ to'l‘oasta . . r45: Tangenne armalade . 1:59 Canmter. a . 0 70 e e O I O i‘ V b b I Water Ice . . l . ros Chm . . 4 . . 1408 Tape Worm . . a . lab Cm . . . a a 1013 Tapioca Cream . . . 1013: Cream Ice . . . t 1054 ,, ,, Soup 4:71, 1357 Hancot Bean ._ . + 1386 Pudding. . . . . 908 Ioe-cream,Amencan . 1054 preparatim. . a e 150 e e o e e Tape,uder . . t . I815 Lmseod . . . . . 132+; Tar Stams, to Remove . 1815 ' Mate or Paraguay .1 b 1476 Tarragon, Cultivatron of. 23! 1 Plant, The . . , , 1467 Leaves . . . . l no: StamsonLinen . . 1815 U“ Of a c a o l t f“ 0 I 0 O V' . . , . a I!“ TO Make ‘ .4 , 1476 Tart, Apple . . . a 801 T881, Roflsted . . . . 752 ,, Cream . . 80! ,, The Common . . 699 Apricot . . . . . 802 Teas, Afternoon, in Italy :55; Bakewell b . 4 b 303 At Home, General 0b- DamSOn . . . . - 893 servatinns 16g; Frangrpan . . . . 901 ,, The Weekly 109: German Chocolate . . 1543 Famxly . . . . . roe: a a e e w: .- e e o o 0 IbQQ Gramma. . . . l 1553 Wedding _ . . . . reqr Loquat . . . . . 1854 Teething, Chfldren’s . w :92: Open, of Straw 0 904 ,, Hommopathio Red Currant and Rasp- Treatment . 193: my 0 . I 908 Th0 r“ I 0 O Tartare Salad. . . . 1107 Baked . . . . . 305 n a e o 0 e I c o v Tartlet Pans . . . . 69 Marinaded and Broiled 390 Tartlets (see also Tarts). Matelot of e . e . 396 GeneralObsewations 879-881 Tenn'u Cake . . . . r45: Anchovy . a I 1194 Tunes, Conway, Glos- Balmoral . . . 893 . . . :65: Bar 0 e o e o I 0 1°30 Black Currant . . . 804 Brown Stew. . . . 1629 Cherry ‘ , , . . 894 T0 B011 . a e o e 1630 Chocolate 6 . - 895,396 Wlute Stew. . . . r030 Cream . . , . . $97 Tension-Foods l . . 1818 Custard , , , . . 897 Butter . . . . . 18:9 Eclames , , . . a 898 Cohee . . . . 1819 . . b k l Ham.- 0 Q 5- O 0 Page T5“ for o d 0 a 1818 M115 0 I o b 18!, Mussels . 4 u l. . 1819 Olive Oil . . - . 18:9 Pickle. . . ' b a 181 Sugar 0 e o 0 w ‘81 Tea 0 e e e I. b Tinned Fruit . . a 1819 ,, Meat . . ,. 1819 Texas Sauce . . . ... 251: Thanksgwmg Cake . . 145: Thickening! for Sauces 212-113 Thorn A ple . . i b 1875 Throat, . . J l 1807 Thrush in Children . . 182s Thumb, w e 0 o Thvme, Lemon . . . 286 Species of . l a . r70 U86 0 0 l O I Tie Doloureux. . . . 18b8 Timbales of Chicken 0 . 689 of Salmon . '. 374, 124 of Semolina . . . 903 Tnmen Foon, Average Prices . . . 91-q3 GflxeraIOhseIVations 779-78: FISh e e e Fruit, o e b 1819 e e e e a Lobster, Scalloped u . nao Meat v e e o e ,, Test e A . 1819 ,, to Re-heat . . 779 Mushrooms m Sauce . . . . 846 Ola-as, to as a Vegetable . , . 848 Peas, to Dress . a . 854 "'Y - - a b 7 7 ROCIPOS for . . - 733*798= Soups - - 780, 783, ;z: Sweets . . . . 797, Vegetab to Dress . 377 ,, Warm . 78o Tip-Top Cakes ., b .. 1452 Tlppame Jelly. . e .. roor TIPQY Cake 0 y o- o I“: ,, Pudding . . . mu e u v a 1869 ,, Feet . , . . r7e7 Tit-Bits, . e o 1'15 Toad'ln' _ - - 537, 795 Toadstools, Pozson from . 187$ ,, toDistinguish n83 Toast- e e b I Bacon an 1539 b . 122$ Bloater . . i . 1:93 Bram . . . . . 1539 o e e . O Dry, to Make 4. a ., x458 Fme Gras . t r .. 3207 l O U o a e 64 Hot Buttered, to Make r458 e e 0 o b xu‘ Marrow . . . 524, um Mushromn and Tomato "[2 Oysters on . b . a 12:4 wa for . . 1455—1450 Race on . . . 12:0, 1248 Sardine . . a . . 1218 Savoury Meat .. , . “$3 Shrimp ; . . i , Ian S - d o e Woodcock I or "33, lm 1994 ANALYTICAL INDEX Page Page ' Page Tomted Cheese . 1223, 1304 Tooth Powder . . i 1816 Turbot, Te Carve. . ,. 1263 Tobacco . . s . . 1875 ,, Powder, Areca i with Aubergines , , 399 Toe-nail, Ingrowing b . 1866 Nut 4 .i . 1816 ,, Cream Sauce. ., 400 ottee . . . . i . 1089 Toothache . . . u .2 1869 .. Wine, Paupiettes Almond . . . . . 1073 Top-Boots, toClean . . 1816 Of .1 . n q '40! Coooanut . , . . 1081 ngas par el des Aynno 1569 Turkey, The . 4 , . 720 Everton . . . . . 1082 ' Tortas de Hueno . . . 1570 Alla Milanése_ a 5. c 2567 French . . . 1 1 1089 ,, ,, Langosta 1570 Baked a la Milanaise . 719 Ginger . . . . . 1084 - Tortilla Bunurios . .i. . 1569 Blanquette of a. . . 719 men s e 0 6‘ 2 1°89 d M‘ B01] 0 o s o a 72° Raspberry . . .- . 1090 8 la Beamaise a . a 539 Croquettes oi . 721, 1231 Russian . . . w . 1090 8. la Colbert. 1 a . 538 Description . . 4 ,, 177 Treacle . . . . 1 1091 A la Nelson . . . i. 540 . 0 -,. . . 721: Walnut . . . . i. 1001 a la Sicilian . i - 539 Disposition 0‘ ~ 4 . 720 Toilet Vinegar. . - . 1815 2 la Venetienne. i. . 539 Eggs . h . a . . 1294 Tomato, Analysis of the 870 Tournée Sauce 0 a 01 232 Feathers. . p 1 - 724 and Artichoke Salad 4 1108 Transparent Icing . . 910 Fncassee of . . . 721 ,, Chives Salad . i 1107 Paste. . . i. . . 886 Galantine of . . . 721 ,, Lentil Soup . . 177 - Pudding . . 1 . 968 Hans Forcemeat tor . 282 ,, Mushroom Toast . 1212 Soup. 8 . in o u '161 Hashed . . q H p 7“ ,, Onion Pie, v.R. . 1336 ' Treacle Candy. . i, . 1090 Origin of . . . . 723 ,, ,, Salad . . 1108 Posset . . . . i 1381 Oyster Forcemeat for . 283 ,, Sardine Sandwiches 1121 Pudding . i . 0 969 Poult, Roasted . , . 722 b o 0 fl Q U o h I I 6 U I e o Chow Chow . i . 1188 Trifle . . 1 .1 1 t 1043 ,. Chestnut Faroefor 281 Chutney . i .i . 1167 Apple . . i i. a 1017 ,, toCarve . i. , 1271 Cultivation oi the . 8 251 Apricot . . - is i- 1019 Sausage Farce it: i. ., 285 am . . . . l. . 1160 Banana 1 i u . - 1020 Soup . . _. . . 177 'etchup. . . . n 1188 Coburg . 1 . i I 1013 Stewed 01' Braised h o 723 armalade . . . i 1160 Gooseberry . . . . 1030 The Wild .. p ,. .. 722 Salad . . , 869,1107 Macaroon . . . o 1032 To Truss a . , . . 1635 Sandwiches . . . . 112 Rataiia . . . . . 1042 with Chestnuts. . _ . 723 Sauce 251, 279, 1188, 133 St. Honor-6 . . i , 1040 with Chipclata Garnish 724 Sausages. 0 h 1 . 1256 Spun Sugar . . . . 1089 with Mustard Sauce . 725 Soup . . . . 176 Tripea la y ' . . 540 Turkeys,_English . . . 722 ,, with Meat .1 176 and Onions . . 1 . 540 Fattening tor the Table 666 Stufied, Salad . . . 1166 Fricaiisée of . . i- 520 4 Hunting of . . -. . 721 o O o d \ e I O L ’ 1 To l P where Found . . 1 868 Soup . . . i i 1387 Turkish Delig t . . 1091 Tomatoes—— Stewed a . . u . 1370 urnery _ and es, Al Pane . .i . . . 1566 To Dress . . . i. 541 Specifications- . 80, 81 All’ Indiana. . . i 1566 Trout, The . . . a 398 Turnip, The . . i. . 873 and Beans, V.R. - . 1325 Aurora Sauce for b . 254 Cabbage, e . . .i 822 ,, DriedHaddock . 1235 B311 . . t . . 307‘ Greens. . 1 p 874 Eggs, Cold, v.R. 1326 Boiled . . . . s 397 Salad. . . . .1 . 1108 ,, Macaroni _. 1278, 1328 Filleted and Fri . . 397 ~ Soup . . . v . 193 ,, onions, Pickled . 1177 Fillet of, with Tomato Tops. . . . -. .. 374 ,, Rife . . . . 1281 Sauce . . . . 398 Wine. . . . 1495 ,, Spinach . i i. 869 Stewed . i. 6. s . 308 TurniEdau Gratin . . 873 . . . . i. 868 TruflieandCelery Salad. 1096 Boi . . . 1. \- 373 Con Nova . . i b 1566 cheineat u t u . 286 French Navet . . a 874 DeVIlled . 9 a r a I. I g g s 2108 ' g Q o p o Mutton and. . .i 0 1245 Sauce . . . . v 252 Mashed . . q 0 p 874 ckled . . . . . 1177 Soup. . . . i u 198 Use of i . . . . 1639 . . . 1160 The Common . . . 871 Turnovers, Apple ., ... . 892 Sardines with . . l. 1219 Truflles. . . . 1 . 871 Fruit or Jam . v . 902 Savoury . . .L . . 1220 in Crust . d 8 , . 873 Turtle Sauce . . 4 a 252 Scallo . . . t 869 Italian Style Cooking 1256 Soup, Clear . ,. . . 158 Stewed . . . 869, 1570 ,, ,, of Dressing 872 ,, Cost of . . . 180 Stuffed . . . l . 87o Served on a Serviette a 871 ,,_ Thick, Mr Ude's ,, with Mushrocms 870 Uses . . . . . . 872 Recipe. . 9 I73 Tongue, Beef, Boiled. . 537 , Where Foun . . .i 872 The Green . . a . 180 ,, ,, toCarve . 1204 ~ With Italian Sauce . 872 Tutti-Frutti Iced. a . 1054 ,, . ,, toCure J 538 ‘ Taussiuo P001121 .214» Twelfth Night Cake . ,, 1452 Curried . . . . 0 797 , Gull . . 1632—1637 Typhoid Fever 1, r i 1339 Eggs with . . i w 1238 Tumerie . u .i i a 1645 Typhus Fever. . . 4 384! Presser . . a i . 65 Turbot, The . u it . 400 Tongues of Animals . 6 531 . All’ Italiana. 6 ,. 0 i567 Sheeps’, Braised . .1 611 an Gratin . I 4 a 400 U' ,, in Paper Cases 614 Baked Fillets of I . 399 Ulcer Gastric . . ._ . 1854 ,,_ med. 8 . 796 . . a b 399 Umbilical Cord, Bleeding Tonsilitis (su Sore Throat). Fillets with Italian . . ._ _ 187g Tooth Banaction, Bleed- uoe . . t i 400 Umbrellas, Care of 0| . 181 m8 iron 0 H Kettle 0 s Q o a $9 ” 80 P ,, Paste . .1 4 4 1816 Timbale 01 . .. .. a 401 Uniernienterl Bread , a 8413 ANALYTICAL INDEX I995 PM! Page Page Unguent, Cold Cream l 1889 Van. (600114.). Vm (could). Urticaria (su Nettlerash . Fillet: of . . . . 45: Sweetbreads, Stewed .1 468 neful Cake, A . . . I452 ,, ,, Talleyrand ,, Blancli . 468 Style . . 452 ,, with Italian v Finger; . . . . . 479 Sam .. 47x . ‘ Fladeon . . , , , 476 ,, ,, Supreme Vaccination, Cases oi Forcemeat . . . _ :87 Sauce 470 Exemption. . . 1945 Fricandeau of, with Table of Prices 0 o . 84 Cei-tificateofSuccessfiil 1945 Sorrel . . . . 453 Tendons . a- v . 489 General Rule . . . 1944 Fricandelles of . . . 473 u Fried . . . 490 ofChild under Fourteen r946 Galantine of . . . 454 ,, Fried in Batter 490 Penalties for Non-com- Glteau of Cold . . . 455 ,, Palestine Style. 488 phance_. . . . x945 Grenadines of . . 455,456 ,, With Vegetables 489 lie-vaccination of Adults 1946 Ham and Liver Pie . 478 To Carve . s 1265, 1266 Valet, _General Observa- Ham Forcemeat for . 282 To Choose _~ . . . 424 trons , . . t x774 Ham Sauce for . . :43 Value, Relative, of Parts 426 Attendance . . . . I773 Harioot 0f . . . . 456 Weight 0‘ Bone and Duties l . . . i :77: in Season . . . . 84 Waste in . . . 426 Shaving . . . . . r772 oints . . . . 424-425 White Sauce for .. t 234 The Wardrobe . . , I773 uckle of, Stewed . 457 with Parsley Sauce . 4g; Valois Sauce . . . . :33 ,, ,, to Carve . :2o5 Veau Saute a la Marengo 455 Vanan . . l .0 . , r645 Larded and Roast . . 478 Vegetable, Cooked, Salad 1097 Blancmange, . . . :04 Little Tirnbalesot,with Cutters . . . . . (,8 Bread Pudding . . r57 Mushrooms . . 457 Goose, V. . . . . 1336 Cake. . . . . d 1453 Loaf . . . . . 6 477 MW, The . . 200,875 Cream . . . . . 1014 Loinof,BakedorRoasted458 ,, Boiled. u . 875 Ice Cream .. .. . . 1055 ,, ,, Daub: Style . 458 ,, Fried . . . 875 Liqueur . . . . . 1500 ,, ,, toCarve . . 1266, ,, Fritters 4 . 875 Plombiere . . . . 1055 Marbled. . . l. . 479 ., am - O . noo Pu ' . i . . 909 Minced . . . . . 4 ,, asbed . . 876 Sauce .. . . . . a7: ,, with Macaroni. 400 ,, 875,:r77 Soufllé , . . . . 976 ,, Poached Eggs 46: ,, Soup . . . :99 Sugar . . . . . 912 Miroth of . . . . 4M ,, Stufled 876, r336 Usesof . . . 4 . 1014 Moulded, Minced . . 4o: ,, Preserve . .. no: Varicose Veim . . . r809 Neck of, Braised . d 462 Meaning of Word . . 806 ,, ,, Bleed , ,, Stewed . . 46: Mixed. Salad . . . no: trom. . 1873 0 :ve Pie . . . . 48: Pie, V.R. . . . . r337 Variola (sac Small-pox). Olives . . 479,480, 1548 Ragout . . . . d 877 ,, in Animals 4 . 488 Orange Sauce for a . 24o Sauces, Recipes for Vases for Table Deccra- Patties . . o . 481 1337-1339 tion. . . . . 1696 Pot Pie . . . . 483 Savoury Dishes. 3234337 VIAL, I o o b l b a. e e 08 tionson . . 422125 Pressed i . 4. . 463 Soup . . t l. . 180 ilaRomaine . . . 436 Pudding b . . 8 ,, Green . .i . . 199 and Ham Patties, Eco- , uenelles of. 464, 1368 , ,, Thick a . . . J80 nomical 482 aith . . . 484 ,, V.R. _ . . a . :32: Pic . . 465 Soups, Recipestor 13194323 T 48: Recbautle or 6 i d435~49r Stew. . . . - . 1570 G o’eaooreoitcca-c or n - nu Gratin . . . 474 Recipes . . Blan uette of . . 435 Riswbttu of Bud , Parsley Sauoefol' 23o Rolls. . a Piquant Sauce it! :48 4 485 Stock . . ., 140,1319 . o I 0‘ VlGn'rlusLls, General Ob- 484 aervations on . 799-31: s 5. 8' z i < ‘5 Boudinettea of . . . 435 tables . 5 Brain Cakes. . . . 435 Salad. . . . . 1108 Australian . . . . r579 Braised . . . . . I543 Sausages. . . . 485 Boiling, General ules Breast of, Rolled and Saute a la Marengo . 485 or . 4 . . . 8:: SW - 437 Season and Choice of . 409 Bottled . . . . ., 78o ,, ,, Stewed b 436, 437 Shoulder of, Baked . 407 Cold, to Re-heat . , 876 n i. 0 9’ l” a 0‘ 0 Q i i B . 4 5 ‘ . [‘9 0‘ e o u a Cake . . . . . 4 474 e . . . . 8 486 Eng [1 and French Coflops , , , , , 45: Steak with Mushrooms 1523 Names for . . . 1875 Crepinettes of . . . 448 Stewed . .- . . 486, 487 Entremet 01, to Serv . 17:8 Croquettesof . 449, :23: Stock . .. . . . r4: forSoups . . . . x37 Curried . . . . . 475 Sweetbreads and Toma- for Stock . . . . :36 Curry . , . , , 45o toes . 5 47: Fresh . . . . . 808 Cutlets . . . . . 476 ,, Braised . 468 Garnish for Soups, etc. 874 ,, a la Maintenon . 475 ,, Conté Style 469 in Season . . . . 87 ,, Broiled, with ,, Du Indian . . . u , 1600 Italian Sauce 451: S 10 . 47! Little Known ._ 4 . 8:0 ,, French Style . 476 ,, E opesof 47: Mixed, for Garnish. . 844 ,, with Oysters . 477 ,, Fried .1 . 468 of time Olden Time . .. 807 . . . 473 ,, Fried and Reagan for Cooking 812-878 Farce for Quenelles 286, :87 Spinach. 47o Sou African .. . . x589 Fillet of, Stated . -. 453 a. FnedinBut- Stewing, General “.mMS .1205 8344470 “4....813 1996 ANALYTICAL INDEX Page _ _ Page Page Vacuums (MM). Vinegar, Mint . l u . 1183 Wedding Cake,VeryGood 1434; Table at Prices . a 37 RB . . 1184, 1402 Punch . n . . , 1493 Time IO 80!! s a O 81: Sha 0‘ C L O 9 ’ 1186 T638 0 0 a e b a 309‘! Tinned, toDress . . 877 Spiced . t . . . 1189 Weights and Scales . . 63. mWarm . . 78o Tarragon . . r l. 1186 Weiss-Kohl mit Wurst . 1343, To'blanch . . . . 877 Toflet . . 1 a . 1813 Wellington Pudding . . 970 To Preserve. . . . 798 Tomato . . . i . 1188 Welsh Nectar . . . 1493 To Render Crisp .1 b 877 Violet_Powdcr , ,3 . 1817 Pudding - ._ . . 971 Value as a Food . . Virginia Biscuits . . . 1419 Rabbit m' Ramblt 1333, 1304 White Sauce 501 . 234, 233 Vitriol, Oil of (see Sul- Wensleydale Cheese - 1 1203 Vlosrltnuul Coonav, phuric Acid). West Riding Pudding , 7; General Observa- Vol-au-Vent of Chicken. 690 Wheat, Indian . .. . 4 78 tions ~ 1 1317-1319 Oyster . . . .. . 339 Italian, to Bed , . 87a Farinaceous Foo< 6 ins. ‘ ROUND FOOT BATHS. N o hoops to dr0p Enamelled White___ inside, each 2/8 t .. 3/0 Diameter 18_ins., Depth “ins. each 3/5 and RAPID Machine ever Introduced. Highest Awards wherever exhiblted. This machine is so strongly made of cast 1ron,_steel and leather, that with reasonable care it should last four years without repair. BEST TAN LEATHER enoh l6/' Diameter 0/ Discs, 2 am; ' May be obtained 0/ all high-class Ironmongery or Gromy Stores, 01 Wild [0' "4"" of "and I Agent lo-W. B. FORDIIAM & stus, Ltd., ss-so, York Road, Klng's cross, Lounou, "- Established 1825. irii'r-i "mei- HOMfiOPATl-l IC CO COA ST 1 LL S U PREM E 'D - -: CRATE-FUL- ' ' COMFQRTING O-c “ PPS’S” is 2. Cocoa of scientific Eperfection with all the original goodness of the cocoa. bean pire- served and rendered easy of digestion by the most delicate. Commended by the M'edz'cal Faculty. Children thrive on “EPPS'S.” Epps’s Milk Chocolate melts in the mouth with a delightful smoothness and a. lingering delicacy of flavour. If"? n. . a 0 . - , u I“ u“ u, u ' -, n. -. - - . u. u, u, w 0 n n. '0. "o .1 "1", n. '0. 90 ' 3.1- .1 0 Write for samples JAMES EPPS & C0., LTD. (H.M. Dept), Homeopathic Chemists, Holland Street, London, SE . - I ‘ I o . .--::- -::‘.-'.'-':::-‘i: MRS. BEETON’S COOKERY BOOKS. “ The Best Cookery Books in the World.” THE WESTMINSTER GAZETTE.-" As companions to puzzled young housekeepers. and as advisers and comforters to all who are responsible for the smooth working of the domestic wheels, Mrs. Beeton's Cookery Books are still unrivalled." Mrs. Beeton's Household Management. Half Leather,7s. 6d. net. Half Calf or Half Morocco, 125. 6d. net. Full or Tree Calf. 18$. net. Containing over 2,000 pages of letterpress, besides hundreds of Illustrations and many Coloured Plates. Mrs. Beeton's Family Cookery. Large Crown 8vo, strongly bound, Half Leather, 55. net. About 850 pages of letter- press, and hundreds of Illustrations and many Coloured Plates. Mrs. Beeton's Everyday Cookery. Large Crown 8vo, cloth gilt, 3s, 6d, net. 750 pages, including instructions for all and every kind of cookery, &c., &c. With numerous Coloured Plates and other lllustrationsJ Mrs. Beeton's All About Cookery. Large Crown 8vo,cloth_gilt, 2s, 6d. net. An entirely new edition. in dictionary form, ontaining 2,500 practical recipes, about 576 pages. With numerous Coloured Plates and other Illustrations. Mrs. Beeton's Shilling Cookery Book. Large Crown 8vo, cloth, ls. net. Containing upwards or 1,000 recipes, nearly 2co tine Illustrations, and six Coloured Plates. Complete Illustrated Catalogue of Gift Books Post Free on Application. WARD, LOCK & CO., LIMITED, SALISBURY SQUARE, LONDON, E.C. 8 ‘ ‘ GOURMETWARE.” 'rm-z GOURMET EGG POACHER AND srnmen. AN ENTIRELY NEW IDEA lN COOKING UTENSILS THAT REVOLUTIONISES EGG COOKING. PRICES ;— Steamer with 4 Plain White Cups . . 1/4 Steamer with 4 White and Gilt Cups. . 1/8 Extra Cups (White) Each 2d. H (Gilt) n 3d It is made of stamped steel, heavily coated with pure tin, cannot rust, chip, or affect the food, the tinned steel handle that folds over to hang Steamer by, is of aspecial sha e that aflords a firm, coo hold. The cups are white earthenware. This simple appliance stands in water I in.deep inside a covered saucepan; and cooks by steam. It has a set of cups or bowls for con- taining eggs. The eggs are broken into the cups before cooking so there 15 no possibility of a stale egg being sent to the table. Write for fuller particulars. QUEEN'S PUDDING BOILERS. No Cloth or String used. Earthenware Bowl. Tinned Steel Cover. Keep Water Out and Goodness In. Make Puddings as light as sponge cake Prices:— 1 pint, 9d. 1} pint, II- 2 pint, 1/6 3 s 2/' 4* n 6 n 3/" 1/6 the Set or if separate, \ ’19,?“ I {that ‘ . '- :1“ - Silverite Polish 6d. Silveroid Plate 6d. Silverkali Solvent 6d. C leans silver and plated ware by dissolving the tarnish. No need to scratch the plate by rubbing. Simply place the articles to be cleaned m_ an earthenware bowl, then put in a little Silverkali and the Silveroid Plate, as per directions; ‘the grime wtll then disap ear without any trouble. Silverite is a polish of the finest quahty made, and gives the nnal bumish necessary to smart, dainty silverware. SOLD— BY ALL IRONMONGERS, ETC. Write for_list of “ GOURMETWARE " sent post free on receipt of a postcard to GOURMET 81 60., H. M. Dept, MOUNT PLEASANT, LONDON, W.C. q COIGNET’S FINE SHEET GELATINES. Any High-class Merchant or Stores can supply them. The Société des Produits Chimiques Coignet are the largest manufacturers of such (Ielatines. They are able, as such, to offer the best value at any given price. They have so well utilised their unique position that their products are recognised as ‘ ‘ BEYOND COMPETITION. “ Grand Prix Awarded, Milan Exhibition, 1906. Gold Medals Awarded at‘P'aris (1878), and Grand Prix Awarded, Paris Exhibition, 1900. “ Amsterdam (1883) Exblb'uons' V Exempt from Competition and Member of Exempt from Competition, Member of the Jury 3‘ Rouen (1384)» Antwerp (1885), ; Committees of Admission and Installation, Havre (1887), Barcelona (1888), and at: and aLso of Jury of Awards, Pans Lyons (X894) Exhibitions. i Exhibition, 1889. Two Grands Prix and Gold Medal, Antwerp Exhibition. {894. The IDEAL Yeast for Household Use. 85 FIRST PRIZES DURING THE LAST E l D II T E E N YEARS. 53 GOLD MEDALS AND CHAMPION T II ‘0 P II I E S. ABSOLUTELY MANUFACTURED SOLELY BY THE IRISH DISTILLERY, Ltd., BELFAST. Sole General Agents, HAIG 81 SQUIRE, Ltd., 51 8! 52, Fenchurch St., LONDON, E.C. 10 Your friend in a hundred troubles. Vaseline (REGISTERED rum: MARK) lN TUBES. Convenient, Sanitary,'_'and Economical, “ Vflieline ” B a. reliable family friend of good standing, and no home medicine cup- board should be without “ Vaseline " in some form or another. TUBES 1re cleanest and handiest to use. N0 WASTE. For giving beautiful complexions—for healing Tall skin affections—for relieving Rheumatism and Neuralgiaflthere is a “ Vaseline" pm- paration for all these—and much more. You should never be without these “ Vaseline " Specialities :— “ Vaseline " , Oarbolated “ Vaseline." itself is tasteless and odourless, and ’ Th -b t f u . . . cannot get rancid Sold in 4d. and 1 e‘ es 0 3‘ antlseptlc dressnlgs: 8d. tubes; 3d. and 6d. bottles; ' 11b. tin, 1/8- Capslcurn “Vaseline.” ) For Rheumatism,Neuralgia,Head- ache, &c. Better than a. mustard plaster, l/- m _ Vaseline camphor lce_ Mentholated Vaseline." For Chapped Hands and Lips. To For Nervous Headaches, Colds in allay all irritations of the skin. 6d. l the Head, N euralgia, &c. 1 /- If not obtainable locally, any article will be sent Post Free to any address _m the United K lngdom upon receipt of Postal Order or Starnps. Descrtptwe Booklet, containing many household hmts, and tellmg all about the " Vaseline " Preparations, post free. White “ Vaseline." Of absolute purity for external and internal use. 6d. and 1 Od- For your own safety and satisfaction, always liuy c I “Vaseline” in Chesebrough Co.’s own original -__ Tubes and Packages. The Word “ VASELINE," is the Registered Trade Mark 01f the CHESEBROUGH MANUFACTURING co. (emu), 42, Holborn Viaduct, London, 56- THE “COOKWELL” ' RANGE Is the: best and most economical on the market, combining efficiency with all the latest improve- ments. Thousands are in use all over the country. Do not be put off with any other, but insist upon the " Cookwell.” If your local ironmonger does not stock it, ask him to get it for you, or write to us, when we will put you into touch with an ironmonger who does. Sole M anufacturers— YATES, HAYWOODaOo., ROTH ERH AM. London Showrooms— 1 8 UPPER THAMES ST., LONDON, E.C. Three Useful Books. Price One Shilling Each. THE HOUSEHOLD DOCTOR. By GEORGE BLACK, M.B.Edin., and others. _ A home volume describing the Symptoms and Treatment of 2111 Diseases, with instructions in regard to various ailments, such as colds, cuts, bruises, &c. THE YOUNG WIFE'S ADVICE BOOK. Edited by GEORGE BLACK, M.B.Edin., and other Eminent Authorities. A Guide for Mothers on Health and Self-Management, and the Care of the Baby. Thoroughly up-to-date with latest medical information and advice. THE MOTHER'S ADVICE BOOK. By Dr. HARRY ROBERTS. A Guide to the Management of Children, their feeding, clothing, education, and training , and on the symptoms and treatment of the diseases and complaints of childhood. COMPLETE IN ONE VOLUME. THE YOUNG WIFE’S AND MOTHER’S ADVICE BOOK. Full of valuable information for Mothers, forming a complete Guide to the Health and Care of both Mother and Child. Crown 8220. 2/6. Strongly bozmd in cloth. WARD, LOCK 81 CO., Ltd., Salisbury Square, London, E.C. @keomo. —the Perfect Cake Flour. Every housewife who has used Cakeoma knows how good it is, what delicious cakes and puddings it makes, and what a saving it represents in time, trouble, and expense. Cakeoma consists oi the purest quality ingredients only, ready mixed in the correct proportions for cakes, puddings. blanc-manges, custards, sponges, etc. All the trouble of weighing out, and the possibility of omitting any ingredient is avoided. And Cakeoma always gives excellent results. From Grocers and Stores everywhere. Booklet containing many excellent recipes, for Cakes, Puddings, &0. free on request to— Latham 8: C0., Ltd., Liverpool. 'i' v:- a {The FOR ALWAYS FIRST-CLASS . USE NELSON’S PAQUE GELATINE G. NELSON DALE 8t; (70., Ltd., Emscote Mills, WARWICK. I3 RUSSELL’S 1 \ PATENT ‘ Lifting Fire I :‘f I . I if ‘4! I i . “l I *1 ‘¢*~og*..i noose The best and most economical invented if” _v - l‘|'. \ ll. - ~ .\\\\~.\\\\\\\‘~\ cc “ . .\.¢.\\\\\\\\.\ .\\\\\ "Ill! I‘ll ! AS USED IN Her Majesty Queen Alexandra’s Technical School, Sandringham. Can be had through any I ronmonger. ! . ‘T' “ 1' .‘ All" Sole Inventors and Patentees of the Herald and Gradient Ranges. - , __ . also of the Patent_,;_ ‘ Peveril Stove. R. RUSSELL 8:. SONS, Ltd., g’eel Foundry DER BY. The Most Popular / Sixpenny / I I Illustrated Monthly. The WINDSOR MAGAZINE. Each issue including the work of the BEST AUTHORS. Illustrated by the BEST ARTISTS. Reproduced in the BEST STYLE. The WINDSOR is the BEST MAGAZINE. l4 Madame SARAH BERNHARDT “ Uses ‘ Proctor's' Pinelyptus Pastillesi with 'great success for Chest, Throat and Voice. She recommends them to her friends, and will not travel without them.” viiisnYEl . ASTHMA. THROAT. COUGH. CHEST. CATARBH. VOICE. A BOON TO SINGERS, SPEAKERS, TEACHERS. Sold by Chemists and Stores only in boxes 1/- and 2/6 INSIST ON HAVING “ PROOTOR'S PINELYPTUS.” FOR HOUSE CLEANING. . JAGKSUN’S VARNISH STAINS For making shabby floor boards look like Parquet_ They dry hard quickly With a beautiful surface , and are easily renewed. Gamphorated Floor Polish will keep Stained floors in good “condition. and make Linoleum look and wear well for many years. ‘5l Lavender Furniture Bream ' ' JACKSONS , is the finest Polish for good and valuable Furniture ever ofiered. It is delightfully fragrant. Will not finger-mark. Packed in Doulton Art Jars, which when empty are an ornament to any room. Sold by the best Stores,Grocers,Uflmen, I ronmongers, \etc. OFFERI__SampIe Case, containing Gd. jar ‘ Lavender Cream, 6d. tin of Floor Polish and Polishing Cloth, on receipt of P.0. or Stamps for l/-, or with bottle of Varnish Stain 1/6, from Works: IACKSON'S WHARF. MALT ST.. OLD KENT ROAD, S,E_ WMWWWMMAMWW l5 . i: A. him-n"; t‘nnsst A BLAGKWE l * By Special Royal Warrant Purveyors to the King. OS SE 82 i CKWELI; Delicious Jams, Jellies, Soups, POTTEDAND MEATS, Pure Malt Vine ar. Prepared from the mest ingredients. as“ FRuer/ ' ‘QQGREENCIAGEfi I: on» nan-v Z t _.-... i: ~r- ‘ hgeln; ll. . t ._ ' h Elliot»! Cmsn: .t' B i ». _ THE EVER-POPULAR “ "um ninth-"5mm". "% HEALTH-GIVING “ rtmnn tuunc , "Human. I '5 unvmunmc 1w ta *- é’. ' I .4 J: '...l......, / ENDS [HOUSEHOLD FRUIT REMEDY SALT Sold by Chemists and Stores everywhere. s Gooil Booking m ' Cooks the Food without Cooking the Cook. eans Good Health. THE Perfection Oil Cooker and Stove possesses all the advantages of the ,‘ best Gas Cooker. with none of the latter's disadvantages, and with many of its own in addition—such as great economy. perfect cleanliness and safety. delightful convenience,awonderful time saver. You can cook, bake, roast. broil, toast, heat irons, in perfect comfort and safety, and ‘ . with the certainty of giving satisfaction to /' your family circle. he greatest boon and money saver the hard-worked house- wife ever knew. Blue Flame. Smoking Impossible. N EW [JERF‘ECTION OIL COOKER. Also a fins selzch‘on 0/ Oil Healers. Will rhake a‘room warm and cosy in 10 minulcs. A cheap luxury for the bathroom, bedroom, 60. Best Results for both Cookers and Heaters on Royal Dayllght Oll. ' Sand for Illustrated Catalogue. ANGLO-AMERICAH OIL CO. LIMITED, 36. QUEEN ANNE'S GATE, LONDON, S.\V. :. 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