Mrs. Beeton's Book of Household Management

4d. per t:.n. 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 origin 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. vinegar, and pour on an air impervious seal of oil. But Appert's system was a great step in advance, and gave rise to the 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 nor nourishing. Improvements 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 free 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, afthough even these had better be placed in glass or earthenware dishes. Tinned vegetables and fruits soon deteriorate when opened 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.

From Mrs. Beeton's Book of Household Management, 1861, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. Water.. >.' v... 4i 2. Albuminoids..... 3 3. Fats, starch, sugar, etc.. 14 4. Salts....... i 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 moist, generally containing half or rather more than half its weight of water, it appears that the food altogether should weigh about 40 ozs. The quantity required varies, however, very much within the limits of health. Every man requires more food if he works hard, 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 possible 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; in onions, 91; 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.

From Mrs. Beeton's Book of Household Management, 1861, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Carbonates and Salts include chloride of sodium, or common salt, as well as potash, phosphates of lime, and iron. Common salt is a necessary food, but the fact is that many persons now-a-days get too much of it in the form of salt fish and flesh. 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 \ve see weak and distorted limbs and broken teeth. Iron is generally thought of as a physic 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 floury 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 too small a proportion of their diet is starchy. Bread, potatoes, rice, barley and all the floury foods contain more starch than anything else, and cornflour, 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 vi-ry 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 200° or 400° starch becomes dextrine, known too as " 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 in the body to keep up the temperature to its proper degree. From the starches and sugars fat is deposited, if more is consumed than is required to maintain the heat of the body; therefore, the way to get thin is to eat li'ttle or none of these, or, better still, to take plenty of exercise and let them become completely oxidized. Fat.— 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 suffer in health from want of it, especially among the poor, who cannot afford the dearer fats, or do not know the cheaper, and among the sickly, who cannot — or fancy they cannot — digest fat in any form. If it can be digested one fat is as good a food as another. Codliver oil and cream are the easiest to digest. Fats that are greatly heated decompose, and are always difficult of digestion, which is thr reason why fried food often disagrees. Many persons, who cannot eat a lump of fat with meat hot or cold, can eat buttered toast, 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 fat, 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. Albuminoids 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. Fibrine 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.

From Mrs. Beeton's Book of Household Management, 1861, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fat for Frying. — Melted suet or fat can be used for French frying, and mutton is less likely to burn than 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 recommended, 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 spoilt by high temperatures. To clarify fat or suet for frying, it should be cut 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 occasionally strained when cool; if it be strained directly after frying it will 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 off 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.

From Mrs. Beeton's Book of Household Management, 1861, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 immensely 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 slow. 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 brisk. 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 quick 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, \\ hen salt should only be applied just before serving. Water is a solvent, so all meat and vegetables should be plunged into fast boiling water, the object is to extract flavour for making soups. 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 daube order. For I a fairlv large amount of sauce is allowed, and the cooking should be somewh it moderate; for daubes very little moisture is allowed and the pan must be closely covered, apply high temperature, then lower 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 wTith 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 freshwater 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,

From Mrs. Beeton's Book of Household Management, 1861, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An important consideration is, how food may be best preserved with a view to its being suitably dressed. More waste is often occasioned 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 difficult 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 richness to soups or gravies, if well soaked and bruised before they are added to the boiling liquor. Roast beef bones, or shank-bones of ham, make excellent stock for soup. When the whites of eggs are used for jelly, confee tioiiei y, or other purposes, a pudding or a custard should be made, that the yolks may be 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 canisters, 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 i old \\ater. ibles keep best on a stone floor, if the air be excluded; nn.it 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 i. en-d to preserve them from insects; but even this will not prevent them from being affected by these destroyers, if they arc long and car* kept in a damp place. J'ears and grapes should be strung, and hung up in:\ c<3ld, dry plaee. Apples should be laid on straw, after being carefully \ and should not touch each other. They keep better on wood than on china.

From Mrs. Beeton's Book of Household Management, 1861, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Again, two foods may cost the same and weigh the same, and yet one may be far more economical than the other. For one may be very 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 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 12 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 two 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 economies 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.

From Mrs. Beeton's Book of Household Management, 1861, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scales and weights for weighing are desirable in all culinary operations, 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 sufficiently 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 if flour always absorbed the same amount of liquid, it would be possible to state precisely how many eggs or how much milk would sufficiently moisten a given quantity of flour. As matters stand, indecisive terms and directions are sometimes unavoidable; occasionally something must be left to the discretion and common-sense of the worker.

From Mrs. Beeton's Book of Household Management, 1861, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For most cooking operations stock is in constant demand to form the basis of a soup, a sauce or gravy. Recipes for making excellent stocks (including white stock or blond de Veau, and a good brown stock) are 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-pot 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 the stock-pot. For small households the earthenware stock-pot will be found useful, as a very small amount of heat is required to keep its 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 to turn sour, especially in warm weather. Fat should never be put into the stock-pot, but marrow from bones 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 the following morning the pieces of meat and bones from which all the goodness 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. Any unused stock should be boiled up every day in hot weather, and in cooler weather every second or third day.

From Mrs. Beeton's Book of Household Management, 1861, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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29.— BRUNOISE SOUP WITH TAPIOCA. (/'>.— Consomm6 Brunoise au Tapioca.) Ingredients. — i carrot, i small turnip, i lettuce, i leek, | an onion, ', 3 pint:ne (see Recipe No. 42, p. 156), a juice, i 1 tapi.ica, seasoning. Method. — Prepare the vegetables and cut them into very small dice or cubes. Fry lightly in the butter, add a good pinch of castor sugar, and salt and pepper to taste. Moisten with some of the consomme. Cook gently for about % an hour, skim, add the remainder of the consomme, and boil gently until the vegetables are tender. Soak the tapioca in tepid water, strain and put it in a stewpan with a little consomme, 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. — 1£ hours. Average Cost, 2s. 6d. per quart. Sufficient for 6 TAPIOCA (Fr. tapioca) is a preparation of cassava meal, made from a South American shrub of some 8 feet in height, with broad, shining 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. 30.— CLEAR BRUNOISE SOUP. (Fr.— Consomme

From Mrs. Beeton's Book of Household Management, 1861, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 quarts consomme, i large ripe tomato, \ an oz. of butter, 12 French plums, i 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 sufficient 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 i inch long, wash well in cold water, drain, and cook for a few minutes with the butter, pour in some clarified stock or consomme, and cook slowly till tender. Carefully remove all the fat, pour in the consomme, 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 consomme, and serve. Time. — About i hour. Average Cost, 45. 2d. Sufficient for 8 persons. 44.— CLEAR SOUP WITH FRIED QUENELLES.

From Mrs. Beeton's Book of Household Management, 1861, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 pints of clear soup (see Recipe No. 42), % of a Ib. of leg -of veal, or raw chicken, £ an oz. of flour, £ of an oz. of butter, a tablespoonful of good white stock, a teaspoonful of cream, £ an egg, salt and pepper to taste. Method. — Mince the veal finely, or pass it through the mincing machine 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, 2s. 9d. to 35. Seasonable at any time. Sufficient for 6 Note. — 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. — Consomme aux Pates d' Italic.) Ingredients. — 3 pints of clear soup (see Recipe No. 42, p. 156), i t spoonful of Italian paste (bought in packets). Method. — Sprinkle the paste into the boiling soup, and cook it for a few minutes before serving. Crushed tapioca, sago or Florador may be used instead of the paste, also macaroni, vermicelli or spaghetti, but these must be cooked and cut into short lengths before being added to the soup. Time. — To cook the Italian paste, 10 minutes. Average Cost, 35. 46. -CLEAR SOUP WITH RIBBON MACARONI. (Fr. — Consomme aux Nouilles.) Ingredients. — 3 pints of clear soup, 4 ozs. of fine flour, i dessertspoonful of grated Parmesan cheese, i egg, i saltspoonful of salt. Method. — Mix the flour, cheese and salt well together, add hall 11 and, if necessary, a little water. Knead it vigorously with the palm of the hand until a fairly stiff 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 i hour or more, then roll out VERY thinly on a floured board, cut into narrow strips, and cook a few at a time, in salted boiling water. Strain and drain and add a handful to the consomme a few minutes before serving. Time. — \ an hour to cook the paste. Average Cost, 35. 3d. Seasonable at any time. Sufficient for 6 persons. Note. — The remainder of Nouilles or Ribbon Macaroni can be heated up with White Sauce, and done au gratin, to be served for a luncheon or supper dish. 47.— CLEAR TURTLE SOUP. (Fr.— Potage Tortue

From Mrs. Beeton's Book of Household Management, 1861, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients, i quart of white stock, i white-heart lettuce, i thick slice of cucumber (the length of which must equal the breadth of the:ucumbcr, so that a square block may be cut), a little tarragon and:hervil (these may be omitted when not easily procurable), i oz. of jutter, the yolks of 2 eggs, £ of a pint of cream or milk, salt and

From Mrs. Beeton's Book of Household Management, 1861, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 pints of water, i head of lettuce, J of a white-heart cabbage, i carrot, i turnip, i onion, 2 leeks, £ a head of celery, i small cauliflower, 4 ozs. of butter, croutons (or small slices) of toasted bread, 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 large stewpan, put in the shredded vegetables and the stalk of the cauliflower, and cook without browning for 20 minutes. Add to them the water, salt and pepper, and cook gently until tender (about i 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. Time. — About i£ hours. Cost, lod. to is. Seasonable in spring. 89.— TAPIOCA CREAM SOUP. (Fr.— Potage au

From Mrs. Beeton's Book of Household Management, 1861, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ Ib. of Brussels sprouts, 3 pints of good stock, i gill of cream, a small piece of soda, salt, pepper and grated nutmeg. Method. — 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 puree in a stewpan with the stock, boil, and let it simmer for a 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. Time. — £ hour. Average Cost, 2s. od. Sufficient for 6 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

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105.— CARROT AND LENTIL SOUP. (Fr.— Crecy aux Lentilles.) Ingredients. — 3 quarts of stock or water, i pint of lentils, 4 carrots sliced, 2 onions sliced, i 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, 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 4hour 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 iMo 2 hours. Average Cost, Sd., when made of water. Sufficient for i o persons. Seasonable in winter. 1 06.— CARROT SOUP. (Fr.— Puree a la Crecy.) Ingredients. — 2 pints of second stock or water, i pint of milk, 3 carrots, -Ja turnip, i onion, 2 strips of celery, i oz. of butter or dripping, i tablcspoonful of flour, salt and pepper. Method. — Prepare the vegetables, cut them into small pieces, and fry without browning for about 15 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 se: utons or small pieces of fried or toasted bread should '1 separably. Time. — i to U hours. Average Cost, about o<l. \\ithout stock. Seasonable at any lime. Sufficient tor n persons. 107.— CARROT SOUP WITH RICE. (Fr.— Puree

From Mrs. Beeton's Book of Household Management, 1861, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — -> pints of win; pint of milk, 5 large canots, i onion, i strip of celery, i h'«'k -, th«' while pari mil-. of butter, i tabl. -spoonful of corntlour. pomifuls of.; 2 tablespoonfuls of omki-d rice, s.tlt, prpprr, Mi'.;ar, nut Method. — Use only the outer n-d part of the earn. is. Cut;tll the Mrs into small pines, and cook them for 10 or 15 ininutrs 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 stcwpan, 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 sug.ir, the cream, and the rice v\vhich !><• UK ely * ook< »1, and dry, an Time. — 1£ to i£ hours. Average Cost, about 9d. or lod. without the stock. Seasonable at any time. Sufficient for 6 persons. 1 08.— CAULIFLOWER SOUP. (Fr— Creme de Choufleur.) Ingredients. — 2 small cauliflowers, i oz. of ground rice (creme de riz), i gill of cream, i£ pints of white stock, 2 ozs. of crushed tapioca, ^ an oz. of castor sugar, nutmeg, i pint of milk, salt and pepper. Method. — Wash 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 remainder of the milk with the stock, stir in the ground rice, and cook, for a few minutes, stirring all the while; add the cauliflower water, season with salt, pepper, and grated nutmeg to taste, bring it to the boil, put 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, 2s. Seasonable at any time. 109.— CELERY CREAM WITH CROUTONS. (Fr. — Creme de C61eri aux Croutons.) Ingredients. — 3 heads of celery, 4 ozs. of butter, 3 ozs. of flour, 2 quarts of first stock, i pint of milk, •£ a pint of cream, salt, pepper and nutmeg, % a teaspoonful of castor sugar, croutons of fried bread. Method. — Trim the celery, pare off the green parts and wash thoroughly, 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 without browning. Dilute with the milk, add the stock and partly cooked celery. 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 compound, without allowing it to boil and pour into a soup tureen. Serve the bread croutons separately. Time. — About i|- hours. Average Cost, 45. Seasonable from September to February. Sufficient for 8 to 10 persons. no.— CELERY SOUP. (Fr.— Puree de Celeri.)

From Mrs. Beeton's Book of Household Management, 1861, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i cucumber, 2 onions (medium size), i calf's brain, 2 quarts of stock, i teaspoonful of mulligatawny paste, £ a gill of cream, i oz. of fresh butter, the yolks of 3 eggs, salt, pepper and nutmeg. Method. — 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 calf'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. Time. — i hour. Average Cost, 2s. 6d. to 33. Sufficient for 8 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 1 8.— CUCUMBER SOUP. (Fr.— Puree de Concombres.) Ingredients. — 2 pints of white stock, i pint of milk, 2 large cucumbers, 2 ozs. of butter, 2 ozs. of flour, the yolks of 2 eggs, 2 tablespoonfuls of cream, salt and pepper. Method. — Peel the cucumbers, cut into thick slices, quarter them and remove the seeds. Have ready a saucepan of boiling water, put in the cucumber and a little salt, boil for 10 minutes, then drain. Melt i 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 oz. of butter in the stewpan, add the flour, pour in the stock and milk (hot), and stir until boiling. Add the puree of cucumber, simmer for a few minutes, then let the soup cool slightly. Beat the yolks of the eggs a'nd 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 of fried bread. Time. — i to i£ hours. Average Cost, 2s. 6d. Seasonable from May to September. Sufficient for 6 persons. THE CUCUMBER (Fr.: Concombre). — This plant or fruit belongs to the order of the Cucurbiiact\n or gourds. It is of great antiquity, and is a native of Egypt and Asia. As in ancient times, in E?ypt and the East the cucumber, with other fruits of its class, constitute a large portion of the food of the people. It was cultivated in England in the fourteenth century, but it is only since the rei.un of Henry VIII. that the cucumber came generally into use as a table vegetable. It is much usc«l aa;i salad, and young cucumbers, known as " gherkins," are made into pickles. The cucumber in its rawstate is not very digestible. 119.— EGG SOUP. (Fr— Potage aux CEufs.) Ingredients. — i quart of good white stock, £ 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, is. 9d. Sufficient for 5 1 20.— GREEN PEA SOUP. (Fr.— Puree de Pois Verts. ) Ingredients. — 2 pints of white stock, £ a pint of water, i quart of peas (shelled), a handful of spinach (to improve the colour), a little mint, 2 ozs. of butter, i dessertspoonful of flour, salt and pepper. Method. — Melt i 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 a fine sieve. Melt the remainder of the butter in the stewpan, sprinkle in the flour, add the stock and puree, and stir until boiling. Season to taste, and serve with croutons of fried bread. If preferred, a few cooked green peas, and a little cream may be added to the soup before serving. Time. — 1£ to i£ hours. Average Cost, is. Qd. to 2s. od. Seasonable from June to September. Sufficient for 6 persons. I2i.— HARICOT BEAN SOUP. (Fr.— Puree de Haricots.) Ingredients. — 2 pints of stock or water, i pint of milk, £ a pint of small haricot beans, i oz. of butter, i onion, i strip of celery or £ a teaspoonful seeds (tied in muslin), salt and pepper. Method. — Wash the beans, and soak them in water for 12 hours. Melt the butj^r 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 15 or 20 minutes. Add the stock or teaspoonful of salt, and simmer until tender (2^ to 3 hours). Strain, and rub the vegetables through a wire sieve. Return to the stewpan, add the milk, and boil up. Season to taste, and serve.

From Mrs. Beeton's Book of Household Management, 1861, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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131.— SORREL SOUP. (Fr.— Creme d'Oseille.^ Ingredients. — £ of a Ib. of sorrel, picked and washed, i small 0*1 lettuce, 3 or 4 sprigs of tarragon, a few sprigs of chervil, i oz. ot biitu-r.:its of white stock, i gill of cream, | a pint of Bechamel 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 puree to a stewpan with the Bechamel sauce, season to taste with salt, prppn and a grate of nutmeg, re-heat, add the tarragon and chervil t 1 and cut into shreds, and cook for a few minutes longer. Add the n-iMin and the egg-yolks, previously beaten with a whisk, stir over the tinlOr a few moments to cook the eggs, then s< Average Cost. — 2s. Sufficient for 4 persons. Seasonable in spring and 132.— SPINACH SOUP. (Fr.— Puree d'Epinards.) Ingredients. — i pint of white second stock, i pint of milk, a spinach, i oz. of butter, i£ ozs. of flour, pepper and salt. Method. Wash the spinach, remove the stalks, and put it into a;>an with just sufficient water to rover the; vent it burning. When tender, drain and rub thro, M< It the butter in a st.upan, sprinkle in the flour. then add the puree of spiiurh and tl;- •. little time. Boil, add the milk, sunnier a few mini; -n to ve. Time. About r hour. Average Cost, od. to is. without the stock. Seasonable from Sufficient for.; 133-— SPRING SOUP. (Fr. Puree Printaniere

From Mrs. Beeton's Book of Household Management, 1861, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2| pints of stock or water, % a pint of cream or milk, 1 Ib. of spinach, £ of a pint of shelled peas, i 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 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 waier, bring to the boil, strain, and press as dry as possible. Melt the butter, put in the spinach, % & Pmt of the peas, the onion, mint, herbs, and a little salt and pepper, put on the cover, and let the vegetable steam in the butter for at least 15 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. — 1£ to i£ hours. Average Cost, is. lod. to 2S. 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.— Puree de Courge.) Ingredients. — 2 pints of white second stock or water, i pint of milk, i large vegetable marrow, i onion, 2 ozs. of butter, 2 ozs. of flour, salt 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 15 or 20 minutes. Add the milk and water, and cook gently for about 40 minutes, or until tender, then rub through a hair sieve. Melt the remaining oz. of butter, stir in the flour smoothly, add the soup, and stir until it boils. Simmer for 5 minutes, season to taste, and serve. Time. — 1£ to i£ hours. Average Cost, 8d. to lod. without the stock. Seasonable from August to October. Sufficient for 6 persons. VEGETABLE MARROW (Fr.: Ctwrge). — This is a species of gourd, belonging to the natural order Cucurbitaceae, which includes the gourds, melons, cucumbers, marrows, etc. It is cultivated as a culinary vegetable. The vegetable marrow contains a large percentage of water, it is not therefore very nutritious, but forms a useful adjunct to flesh foods.

From Mrs. Beeton's Book of Household Management, 1861, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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138.— BOUILLABAISSE. (A kind of Fish Stew.) Ingredients. — i red mullet, i sole, i whiting, I small eel, i small lobster, 6 mussels, i quart of fish stock, \ of a pint of salad oil, £ a gill (| of a pint) of claret, 3 small tomatoes, 2 small onions, i oz. of butter, a bouquet-garni (parsley, thyme, bay-leaf), a clove of garlic, 2 cloves, a pinch of spinach, saffron, cayenne, salt and pepper, a croute of bread, Method. — Slice the onions and fry them brown in the oil. Mix the saffron with a little water; mince the garlic finely; steam the mussels 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, bouquetgarni, saffron, cayenne, salt and pepper, and bring nearly to boiling point; then put in all the fish and cook slowly for 20 minutes. Meanwhile trim the croute of bread to the size of the dish, fry goldenbrown 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 ACROSS in halves, squeeze 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 tomatoes and parsley, and serve very hot with some of the liquor, well skimmed and strained, poured round it. Time. — Altogether, i hour. Average Cost, 45. to 53. Seasonable at any time. Sufficient for 10 or 12 persons. Note. — Bouillabaisse can be made of fresh-water fish, but is not so deliHmi-. as when made with sea-fish. It is of southern origin, and ought to be a highly seasoned dish. This soup is well-known to all readers of Thackeray by n-;i <n 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-potch of all sorts of fishes, That Greenwich never could outdo. Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach and dace; All these you eat at Torre's tavern, In that one dish of Bouillabaisse.

From Mrs. Beeton's Book of Household Management, 1861, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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RECIPES FOR FISH SOUPS 201 I39._BOUILLABAISSE. (Another Method.) Ingredients.— 3 pints of fish stock, i 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), i 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 £ an hour, and rub through a tammy-cloth or fine hair sieve. Return to the saucepan, 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 a little salad oil; place them in the tureen and pour the soup over them. Serve with fried croutons, and cut lemon. Time. — About i hour. Average Cost, From is. od. to 2S. per quart. Seasonable at any time. Sufficient for 5 or 6 persons. 140.— CRAYFISH SOUP. (Fr.— Bisque d'Ecrevisses.) Ingredients. — 20 to 30 crayfish, 2 Ixined anchovies, 4 ozs. of butter of rice, i French dinner roll, i small onion, 2 cloves, 2 quarts of fish stock, j of a pint of milk, about j 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 crayfish. Shell the fish, and pound the shells, half the tails, and the anchovies, in the mortar, with the butter. Place the pounded materials;e\\pan, stir until hot, then add the rice, previously \\. 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 tho stewpan. Ke-heat, season to taste; add the lemon-juice, cream, and the remainder of the crayfish tails. Serve with croutons of fried or toasted Time. — About 2 hours. Average Cost, 35. Seasonable all the year. THE CRAYFISH or CRAWFISH (Fr.: Ecrevisse), or river lobster, is a long-tailed, ten-footed crustacean ling thr lobster, and similar to it in its habits. It was considered a delicacy by the Greeks and. and was eaten by them seasoned with pepper and other condiments. Crayfish are t><->t pre- ! i v,-bv keeping them in baskets with fr.-»h ur.i-.-r pl.uitsu< \\ athe nettle, or in a v. - tainins only a sii-ht depth of water. Ath<. r i\ti-h requires a quantity of air, the water should be 141.— EEL BROTH. (Fr.— Bouillon d'Anguille.) Ingredients. — i medium-sized onion, i oz. dripping or butter, i 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 fried onion, add 3 pints of stock or water, boil, skim, and simmer gently for about i 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. Time. — i to ij hours. Average Cost, if made with stock, 2s. per quart. Sufficient for 6 persons. Seasonable from September to May. 142.— EEL SOUP. (Fr.— Soupe aux Anguilles.) Ingredients. — 2 Ib. of eels, i onion, 2 ozs. of butter, 3 blades of mace, i bunch of sweet herbs, £ an oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, £ of a pint of cream, 2 quarts of water. Method. — Wash the eels, cut them into small pieces, and put them in 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 Time. — i hour, or rather more. Average Cost, 2S. Seasonable from

From Mrs. Beeton's Book of Household Management, 1861, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i Ib. of lean beef, i onion sliced, i 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, or serve in the pot in which it was cooked. Time. — 4 hours. Average Cost, is. Sufficient for 4 persons* Seasonable at any time, especially in winter. 149.— BAKED SOUP OR COTTAGE SOUP.

From Mrs. Beeton's Book of Household Management, 1861, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i Ib. of lean beef, i onion, i carrot, i turnip, £ 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. fcECIPES FOR MISCELLANEOUS SOUPS 205 Slice the tomatoes. Put all the ingredients, including the rice, in layers, into an earthenware soup-pot with 4 to 5 pints «>i 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 oven lor about 2 hours, or longer. Serve the soup in the soup-pot in which it i^ cooked. Time.— 3 hours. Average Cost, is. 2d. Sufficient lor 5-6 persons. Seasonable at all times. 150.— BENEVOLENT SOUP. Cheap soup, suitable for a soup kitchen. Ingredients. — -Jan ox-cheek, 4 celery tops, 2 large carrots, 4 lar^e onions, 2 large turnips, i cabbage, salt and pepper, a bunch of herbs, 10 quarts of cold water, i£ pints dried peas or lentils. Method. — Bone the ox-cheek, cut up the meat into small ]•: 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 m^redic-iUs simmer gently for 4 hours. Add the cabbage an hour belore serving. If peas or lentils are used soak them over night, then cook them with the above ingredients. Season the soup again just before Time. — 6 or 7 hours. Average Cost, 2d. per pint. Seasonable at any 151.— BONE SOUP. Ingredients. — 3 Ib. of bones, cooked or uncooked, 2 carrots, 2 onions, i turnip, i strip of celery, a bouquet r^ley, thyme, IMV Ir.it. u peppercorns, 2 cloves, 2 tablespoonfuls of tine sa.n<», crushed t: semolina-, or Florador, 2 oz. of fat, salt, 5 pints of water. Method. — Break tho bones into small pieces, and fry 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 \e;e tables (cut into thick slices), herbs, peppercorns, and cloves, and cook gently for about 5 hours, skimming occasionally. Strain, return to the saucepan, i to taste, and when the soup boils sprinkle in the sago, or whatever farinaceous substance is used, simmer for i-> minutes longer to cook the sago, then serve. Time.— About 6 hours. Cost, yd. to is. Seasonable at any time. — The stock lor this soup could be made the day before the soup is wanted, and the sago sprinkled in when re-heated. 152.— BRILLA SOUP. Ingredients. — 3 quarts of cold water, 2^ Ib. of shin of beef, i onion, i carrot, £• of a turnip, a bouquet-garni (parsley, thyme, bay-leaf), i tablespoonful of fine sago, salt and pepper. Method. — Place the meat and water in an earthenware stewingjar, add a little salt, cook gently on the stove, or in a moderate oven, for 4 hours, then strain off 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 sago, and stir occasionally to prevent it sinking to the bottom of the pan. When ready, season to taste, and serve. Time. — About \ an hour, after the stock is made. Average Cost, is. 6d. to is. 8d. Sufficient for 6 or 7 persons. Seasonable at any time. I53._COW-HEEL SOUP. Ingredients. — i cow-heel, 3 pints of water, i onion, i carrot, i strip of celery, i 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 celery). Let these simmer gently for 3 hours or longer, then strain and season. 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 tablespoonful of sago or crushed tapioca. Boil for another 25 minutes, then serve, adding a little chopped parsley and lemon-juice just before sending it to table. This soup, when well made, is considered very delicious as well as nourishing. Time. — 3 to 4 hours. Average Cost, is. 9d. Sufficient for 4 persons. 154.— SOUR CHERRY SOUP. (Fr.— Soupe aux

From Mrs. Beeton's Book of Household Management, 1861, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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General observations on Gravies and Sauces, with directions in regard to the foundation or standard Sauces, See. Sauces and Gravies. — 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 naim* 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 " nu-lud butter " filled the double office of " sweet " and " savoury "; and it would be difficult in the present day to find any individual who passes muster as a plain cook, whose knowledge of sauces is as restricted as that of the nation a hundred years ago. The unit must now be multiplied 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: " Sauces are to cookery what grammar is to language " — a most apt comparison, for grammars have been adapted in a hundred different ways to suit the genius of the languages they dominate. And so with sauces; they form 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 difficult as the number of sauces would lead us to suppose, for, if the few which have for their ither oil. wine or fruit, are excluded, the remainder are simply tions of the two foundation sauces, white and brown. so? Use of 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 disgijise 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 entrees 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 puddings are almost unpalatable without their customary sauces; while a good gravy is indispensable with meat, poultry, and game. Difference between Sauces and Gravies. — Gravy is simply the juices of meat, diluted and seasoned but not thickened, except the slightlythickened brown gravy, which ought really to rank as a thin sauce. Sauce. — Sauce has been defined as a LIQUID SEASONING, 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. 2. „ fawn. 4. Eggs and cream. 5. Butter and cream. 6. Blended butter and flour. 7. Blood. 8. Arrowroot, cornflour, 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 bo added to it more gradually: in both cases the sauce must be constantly stirred until it boils, and then allowed to simmer until it Attains the required consistency. A heapcd-up tablespoonful of roux will thicken I pint of liquid. Directions for the preparation of the respective liaisons (sauce thickenings) will be found in the following p;

From Mrs. Beeton's Book of Household Management, 1861, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The following liquids form the bases of most of the sauces: — i. White Stock. — Nearly all the good white savoury sauces have for their foundation white stock and milk, used in varying proper tim 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.

From Mrs. Beeton's Book of Household Management, 1861, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(a) White. — Bechamel forms the foundation of all t he good white samvs, it is made by the slow process, which extracts the full flavour ot the substances employed. (b) Plain White Sauce. — 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 substances added to them, such as parsley, celery, chocolate, vanilla, orange-essence, etc. (a) Brown. — Espagnole.— This sauce and the B6chamel have been aptly described as " Adam " and " Eve." France adds to them the Yeloutee and Allcmande, 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 frying process to which the flour and other ingredients are subjected. (b) Plain Brown Sauces. — These sauces are always less quickly made than the plain white sauces, for no matter how simple they may be. 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.

From Mrs. Beeton's Book of Household Management, 1861, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gravy, pure and simple, is usually described as " the juices of the meat "; 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 basted during the process, as is the custom in the north of England. Notwithstanding the argument that if the juices of the meat are in the gravy the joint must suffer, the north-country meat, when cut, is found to be full of gravy. Long before science had discovered the coagulating properties 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 wherefore," 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; 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 must be frequently 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 should 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 rabbit?, etc., may be made frorn. beef, GRAVIES, SAUCES AND FORCEMEATS 211 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.

From Mrs. Beeton's Book of Household Management, 1861, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The consistency of a sauce varies according to its use. For a coating sauce, that is, a sauce thick enough to mask a chicken, cutlets, etc., over which it is poured, the proportions are i£ ozs. of flour to i pint of liquid, when made by the slow process, during which the sauce becomes considerably reduced, but when made by the quick process nearly 2 ozs. of flour must be allowed to i 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 overthickening, 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 only be done by boiling the liquid rapidly in an uncovered 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.

From Mrs. Beeton's Book of Household Management, 1861, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sauces made by the slow process are allowed to simmer for 2 or 3 hours, or until all the unabsorbed fat conies 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 5 minutes after coming to the boil, otherwise the sauce has an unpleasant 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.

From Mrs. Beeton's Book of Household Management, 1861, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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White Roux. — 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 Roux. — 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 Roux. — 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 Liaison. — When butter and cream are employed for GRAVIES, SAUCES AM) FORCEMEATS 213 thickening, they are added in equal proportions to the sauce ji/sr i.LiokE SKKVING: re-heating would spoil the flavour of the sauce. Kneaded Butter Liaison. — This form of liaison is exceedingly useful when no roux is at hand, and a little additional thickein aired. Butter will absorb about its own weight in flour, and the two are knead?d 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 Arrowroot, Cornflour, Fecule 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.

From Mrs. Beeton's Book of Household Management, 1861, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I55.—CARAMEL FOR COLOURING SAUCES. Ingredients. — i Ib. of castor or moist sugar, 3 gills of water. Method. — Put the sugar and a good tablespoonf ul of water into an untinned stewpan, and stir over the fire until it becom.es 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. Time. — About 40 minutes. 156.— CARAMEL FOR COLOURING SAUCES. Ingredients. — i Ib. of sugar, 2 tablespoonf uls of salt, £ 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. Time. — About 30 minutes. 157— CHILI VINEGAR. Ingredients. — 50 fresh red English chilies, i pint of vinegar. Method. — Pound the chilies or cut them in 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. RECIPES FOR COMPOUND BUTTERS 215

From Mrs. Beeton's Book of Household Management, 1861, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chiefly used for the enrichment of sauces. I58._ CRAYFISH OR SHRIMP BUTTER. (Fr.- Beurre d'Ecrevisses.) Method. — Pound £ a pint of picked shrimps or prawns in a mortar till smooth, add 3 ozs. of fresh butter, £ an oz. of anchovy paste; mix thoroughly, and rub through a fine sieve. Keep on the ice till wanted. A. little liquid carmine or cochineal may be added to improve colour, if found necessary. 159.— DEVILLED BUTTER. (Fr— Beurre a la Diable.) Method. — Mix i oz. of butter with white pepper, cayenne, and currypaste, about a saltspoonful of each, and blend thoroughly with a few irops of lemonjuice. 1 60.— LOBSTER BUTTER. (Fr.— Beurre de Homard.) Method. — Procure the eggs (spawn) and coral of a lobster, pound ill smooth in a mortar with double its weight of fresh butter, rub hrough a fine sieve, and keep in a cool place till required. c 6 1.— MONTPELLIER BUTTER. (Fr. —Beurre Montpellier.) Ingredients. — 2 ozs. each of parsley, chervil, tarragon, chives and cress;: anchovies, 9 yolks of hard-boiled eggs, 3 ozs. of butter, i teaspoonful >f capers, i gherkin. Method. — Wash and pick the parsley, cress and herbs, blanch for; minutes, strain and cool. Dry well in a cloth, and pound in a nortar. Wipe and bone the anchovies, pound them in a mortar with he egg-yolks, capers, and gherkins until smooth, then add the butter,nd lastly the green puree. Pass through a wire sieve, and use as equired. A little spinach may be added if the herbs should not colour he butter sufficiently.:62.— RAVIGOTE OR GREEN BUTTER. (Fr.—

From Mrs. Beeton's Book of Household Management, 1861, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ ozs. of chervil, 2 ozs. of spinach, i£ ozs. of green hives, i oz. of tarragon, £ an oz. of parsley, 3 shallots, 6 ozs. of butter, alt and pepper. Method. — Put the chervil, spinach, chives, tarragon and parsley into. saucepan with waier, blanch and drain well, then pound these ingredints in a mortar. Peel and chop the shallots finely, cook them in a it tie butter until golden-brown, and mix them with the herbs. When 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. SPINACH (Fr. Epinards) is cultivated for its young leaves, which ^re 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 anaemia.

From Mrs. Beeton's Book of Household Management, 1861, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ of a pint of white stock, i£ ozs. of butter, i oz. of flour, the yolks of 2 eggs, i tablespoonful of cream, i teaspoonful of lemonjuice, nutmeg, salt and pepper. Method. — Melt i oz. of butter 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 ^ an hour, take it off the stove, add the yolks of the eggs and cream previously mixed together, a pinch of nutmeg, and season to taste. Continue lo 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. Time. — About i hour. Average Cost, is. 3d. Quantity, i pint. 175.— ASPARAGUS SAUCE. (Fr.— Sauce Asperges.) Ingredients. — 25 green asparagus, £ a pint of white sauce (see page 221), £ 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 saucepan, fry the asparagus for 8 minutes, add the sauce, and a seasoning 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, is. 3d. to is. 6d. Quantity, $ a pint. 176.— BEARNAISE SAUCE. (Fr.— Sauce Bearnaise.) Ingredients. — 2 shallots, peeled and chopped finely, a few fresh tarragon leaves, I gill of French wine vinegar, 3 yolks of eggs, \ a teaspoonful of Mignonette pepper, a little salt, \ a gill of Bechamel sauce, 3 ozs. of butter, £ 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. — 35 to 45 minutes. Average Cost, lod. Quantity, \ a pint. 177.— BECHAMEL, or FRENCH WHITE SAUCE.

From Mrs. Beeton's Book of Household Management, 1861, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 14ozs. of flour, 2 ozs. of butter (or of corresponding quantity of white roux), i£ pints of milk (or white stock), I small onion or shallot, i small bouquet-garni (parsley,thyme, bay-leaf), 10 peppercorns, £ a bay-leaf, i 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, stir in 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, % a pinch of cayenne, and £ a teaspoonful of salt. The sauce is then ready for use. Time. — 40 to 50 minutes. Average Cost, /d. with milk. Sufficient for i boiled fowl. MACE (Fr. fleur de muscadc). — The dried aril or fleshy net-like membrane which surrounds the shell of the nutmeg, which when ripe is of a bright scarlet colour. Its general properties are the same as 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 curing it by pressure and exposure to the sun. It is largely used as a condiment. 178.— BECHAMEL, or FRENCH WHITE SAUCE.

From Mrs. Beeton's Book of Household Management, 1861, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ ozs. of flour, 2 ozs. of butter, i£ pints of equal parts of milk and white stock, i small onion or shallot, i boiiquet-garn (parsley, thyme, bay-leaf), 10 peppercorns, % a bay-leaf, i 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 Time. — 40 to 50 minutes. Average Cost, Sd. per pint. Sufficient for 2 boiled fowls. 179.— BECHAMEL SAUCE WITHOUT STOCK. (Fr.- Sauce Bechamel maigre.) Ingredients. — i oz. of butter, i oz. of flour, i pint of milk, i small onion stuck with a clove, a few parsley leaves tied in a bunch, £ a bayleaf, i small blade of mace, seasoning. Mode. — Boil the milk with the vegetable and seasoning for -Jan hour. Molt the butter in another saucepan, stir in the flour, and cook for a fe-w minutes without allowing it to brown, add the milk gradually, stir until it boils, simmer for about jo niinutrs. Sir.iin the - required, adding seasoning to taTime. — 40 to 50 minutes. Average Cost, 4d. per pint. Sufficient for one boiled fowl, about one pint. 180.— BREAD SAUCE. (Fr.— Sauce au Pain.) Ingredients. — £ a pint of milk, i table-spoonful of cream, 2 ozs. of freshly made breadcrumbs. | of an oz. of butter, i very small j ou ion, i clove, salt and pepper. Method. — Put the milk and onion, with the clove sturk in it, into a small saneepan and bring to the l>oil. Add the l>read< niml.s, 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. — 20 to 25 minutes. Average Cost, about ^d. Quantity, ± a pint..—The cream may be omitted, and, if preferred, a little more butterriddel. Flavouring is simply a matter of taste (when cloves are not liked, mace or nutine" n av be substituted). 1 8 1. —BLONDE SAUCE. (Fr. Sauce Blonde.) Ingredients. — |- of a pint of white stock (either meat or fish), | a pint of milk, i tablespoonful of cream, 2 yolks of eggs, i teaspoonful of lemonjuice, i oz. of butter, fof an oz. 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 15 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 lemonjuice, 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. Time. — From 35 to 40 minutes. Average Cost, 6d., in addition to the 182.— CAPER SAUCE. (Fr.— Sauce aux Capres.) Ingredients. — \ a pint of melted butter (see page 228) i tablespoonful of capers, either cut in two or coarsely chopped, i 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. Note. — If for serving with boiled mutton, make the melted butter sauce with the liquor in which the meat was boiled, instead of plain water. CAPERS (Fr.: Cdpres). — The name given to the unopened flower-buds of a low trailing shrub which grows wild among the crevices of the rocks of Greece and in Northern Africa, and is cultivated in the South of Europe. It was introduced into Britain as early as 1586. After being pickled in vinegar and salt, they are imported from Sicily, Italy, and the south of France, and are used as a table-sauce chiefly with boiled mutton. The flower-buds of the nasturtium are frequently pickled and used as a substitute for the genuine article. 183.— CAPER SAUCE, SUBSTITUTE FOR. Ingredients. — \ a pint of melted butter (see Sauces) 2 tablespoonfuls of cut parsley, i 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. 184.— CELERY SAUCE. (Fr.— Sauce Celeri.)

From Mrs. Beeton's Book of Household Management, 1861, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ of a pint of whit; stock, \ a pint of milk, 2 tablespoonfuls of cream, \\ ozs. of butter, i£ 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 puree, and stir until it boils. Add seasoning to taste, stir in the cream and use as required. Average Cost. — is. per pint. Sufficient for a boiled turkey or two fowls. 185.— CELERY SAUCE. (Fr.— Sauce Celeri.) (A more simple Recipe.) Ingredients. — fof 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 stewpan with barely sufficient water to cover it, and simmer for £ 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 Time. — i hour. Average Cost, 5d. Sufficient for a boiled turkey. 186.— CHAUD-FROID SAUCE (WHITE).

From Mrs. Beeton's Book of Household Management, 1861, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sauce for masking Chicken, Cutlets, etc.) Ingredients. — £ a pint of Bechamel sauce, £ of a pint of aspic jelly, £ of a pint of cream, 5 or 6 sheets of French gelatine, i teaspoonful of chilli vinegar or lemon-juice. Method. — 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. Time. — 25 to 35 minutes. Average Cost, is. to is. 2d. for this quantity. Note. — Brown Chaud-Froid sauce may also be made by substituting equal quantities of good brown sauce and tomato sauce for the Bechamel. Green Chaud-Froid is composed of Bechamel and a few drops of spinach greening, and pink Chaud-Froid is made by adding a few drops of carmine to the Bechamel sauce. The aspic jelly and gelatine are added to give brightness and stiffness to the sauces. 187.— CHESTNUT SAUCE. (Fr.— Sauce aux de Matrons.) (For Chicken or Turkey.) Ingredients. — \ a pint of white stock, £ of a pint of cream or milk, £ a Ib. 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 saucepan, 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 puree when boiling, and simmer for 5 minutes to cook the flour. Season with salt and a tiny pinch of Time. — \\ to 2 hours. Average Cost, lod. per pint with cream. Sufficient for a boiled turkey. Note. — Brown chestnut sauce may be made by substituting •£ a pint of brown sauce and a £ of a pint of brown stock for the white stock and cream. 188.— CREAM SAUCE. (Fr.— Sauce a la Creme.)

From Mrs. Beeton's Book of Household Management, 1861, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 tablcspoonfuls of Bechamel sauce, 2 tablespoonfuls of cream, i oz. of butter, 2 yolks of eggs, a few drops of lemon-juice, salt Method. — Put all the ingredients except the lemon juice into a small 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 tammycloth, reheat, add the lemon juice, and use. Time. — 20 to 30 minutes. Average Cost, 6d. to /d. 189.— CUCUMBER SAUCE (Hot). (Fr.— Sauce aux

From Mrs. Beeton's Book of Household Management, 1861, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ pint of stiff Mayonnaise sauce, \ a teaspoonful made English mustard, £ gill Bechamel sauce, \ gill of cream, a few leaves of tarragon and chervil i teaspoonful of spinach greening, a pinch of cayenne or paprika pepper, a pinch of salt, £ a lemon. Method. — Mix the Mayonnaise sauce, mustard, and cream in a basin; chop the tarragon and chervil leaves and put them with the greening into the Bechamel sauce, boil for a few minutes, and pass through a fine tammy-cloth. Let the preparation cool, and incorporate it with the cold sauce. Season to taste with a little salt and pepper, and finish by working in the juice of £ a lemon. Serve cold. Time, i hour. — Average Cost, lod. to is. for this quantity. CAYENNE (Fr.: Poivre de Cayenne). — The name given to the powder prepared from several varieties of the capsicum, natives of the East and West Indies, and other hot climates. The pods of the capsicum, which are of a handsome scarlet, yellow, or greenish colour, are extremely pungent to the t. i-.tr, and in the green state are used as a pickle. When ripe, the pods are ground into Cuv.'iiue pepper, -t acrid and stimulating of the spices. The fruit of various species of the capsicin: under the name of Chilies, the Mexican name for the capsicum; the capsicums preserved i: \ add which is called " Chili Vinegar." Capsicum is used in medicine chiefly in the form of a tincture. nulantor digestive, and as a remedy for relaxed throats. Cayenne judiciously used is a valuable condiment for improving the flavour of dishes. 195.— HORSERADISH SAUCE OR CREAM. (Hot.)

From Mrs. Beeton's Book of Household Management, 1861, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i oz. of flour, 2 ozs. of butter, i pint of cream, 3 tablespoonfuls of finely-grated horseradish, i teaspoonful of vinegar, i pinch of salt, 4 a teaspoonful of sugar. Method. — Blend the flour with the butter, boil the cream, and add it to the butter and flour; stir over the fire, and boil for 5 mi taking great care not to let it curdle. Pass through a tammy-cloth or napkin. Add the horseradish, salt and vimr.ar, and mix va 11. hot with boiled fish, or roast meat, etc. Time. — 20 to 30 minutes. Average Cost, is. 9d. to 2s. THF HORSERADISH (Fr.: /. ruciform plant, common to most of the template countries e. It grows abundantly in Britain, to win h. h<>we\..•••!. It ia well-known condiment, with a pungent taste and odour d as a stomachic and diuretic medicine, and externally as a blister. The root of aconite e to that of the horseradish; care should, therefore, be taken to prevent accidents arising from mistaking the two roots. In the case of aconite, the root externally is of a darkbrown colour, tapering in -,t of the horseradish has ! taste are at first pungent and acrid, and its external. a dirty white.. is so great that even when for the tone, it r.ipidly spoils by exposure to the air. For the same reason the root should: ved by drying, but be kept root-: ind. 196.— HORSERADISH SAUCE (Hot). (Fr.— Sauce

From Mrs. Beeton's Book of Household Management, 1861, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.— 2 tablespoonfuls of grated horseradish, £ a pint of rnel sauce, £ a teaspoonful of castor sugar, % a teaspoonful of \ir, cayenne, and salt. Method. — Boil up the sauce, moisten the horseradish with the vinegar, add it to the sauce with the other in Make the sauce thor- \ hot, but do not boil, after the \ added, or it will curdle. 197.— HORSERADISH SAUCE (Cold). (Fr.— Sauce

From Mrs. Beeton's Book of Household Management, 1861, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ gill of wine vinegar, 2 hard-boiled eggs, i oz. of grated horseradish, \ a teaspoonful of salt, i teaspoonful of castor sugar, i tablespoonful of cream. Method. — Remove the yolks from the whites of the hard-boiled eggs, put them in a basin, work with a wooden spoon until quite smooth, then add the vinegar gradually, and stir the mixture until it becomes creamy. Add the grated horseradish, sugar, salt, and lastly the cream, stir a little longer, and serve in a sauceboat, or as directed. Time. — 20 to 30 minutes. Average Cost, 6d. to 7d. 198.— HORSERADISH SAUCE (Cold). (Fr.— Sauce

From Mrs. Beeton's Book of Household Management, 1861, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i^ ozs. of grated horseradish, i gill of thick cream, i tablespoonful of white wine vinegar, i teaspoonful of castor sugar, a little powdered mustard, pepper and salt. Method. — Put the horseradish in a basin, add the sugar, mustard, salt and pepper: moisten with vinegar, stir in the cream gradually. Serve cold, Time. — 10 to 15 minutes. Average Cost, 5d. to 6d. I99.--LOBSTER SAUCE. (Fr.— Sauce Homard.) Ingredients. — £ pint of Bechamel sauce, a small hen lobster, i oz. of butter, seasoning. Method. — Remove the coral from the lobster, wash it and pound it with the butter, and rub all through a hair sieve. Remove the meat from the tail and claws of the lobster, and cut it into small neat pieces. Warm the Bechamel sauce, add the coral-butter, mix well, then add the pieces of lobster, warm thoroughly, season, and serve. Time. — About £ an hour. Average Cost, 4d. without the lobster. 200.— MAITRE D' HOTEL SAUCE. (Fr.— Sauce Maitre Ingredients. — | a pint of Bechamel sauce, 3 ozs. of butter, the juice of \ a lemon, i teaspoonful of finely-chopped parsley, seasoning. Method. — Put the Bechamel in a saucepan with a little water, stir until it boils, reduce well, then add the butter a little at a time, and stir well. Strain the sauce into another saucepan, add the parsley, lemonjuice, and seasoning, reheat and serve. Time. — 25 to 35 minutes. Average Cost, 6d. to 8d. for this quantity. THE MAITRE D'HOTEL (Fr.). — The house-steward is synonymous with the maitre d'hotel of Franco, and was called among the ancient Romans procurator, or major domo. In large households in KOIIH-, the slaves, when they had procured the various articles required for the repasts of the day, returned to the spacious kitchen, with their loads of meat, game, fish, vegetables and fruit. Each one pl.uvd his basket at the feet of the major domo, who examined its contents, and registered them on his t.iMrts. Provisions which needed no special preparation were then stored in a pantry near to the diningroom, the other comestibles being assigned to the more immediate care of the cook. 2oi.— MAYONNAISE SAUCE. (Fr.— Sauce Mayonnaise.) Ingredients. — 2 yolks of eggs, i tcaspoonful of French mustard, £ a teaspoonful of salt, a pinch of pepper, i tablespoonful of tarragon vinegar, about i pint of best salad oil, i tablespoonful of cream. Method. — Put the yolks into a basin, add the mustard, salt and pepper, stir quickly with a wooden spoon. Add the oil, first drop by drop and afterwards more quickly, and at intervals a few drops of the vinegar By stirring well, the mixture should become the consistency of very thick cream. Lastly, add the cream, stirring all the while. A little cold water may be added if the sauce is found to be too thick. In hot weather, the basin in which the Mayonnaise is made should be placed in a vessel of crushed ice. Time. — About 20 minutes. Average Cost, is. 3d. to is. 6d. 202.— MELTED BUTTER. (Fr.— Sauce au Beurre.) Ingredients. — £ a pint of water, i oz. of butter, J of an oz. of Hour, Method.— Melt the butter in a saucepan, stir in the Hour and cook tor j or 3 minutes. The water now to be added must not be quite boiling, but it may be hot, and as the sauce has to be constantly stirred until it boils to incorporate the substances contained in it, considerable time is saved by adding warm or hot water, instead of cold. Bring to the boil, and simmer for a few minute a, and use as required. 203.— MELTED BUTTER. (Fr.— Sauce au Beurre.)

From Mrs. Beeton's Book of Household Management, 1861, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a pint of hot water, £ oz. of fresh butter, i drssertspoonful of flour, salt and pep; Method.— Mix the flour smoothly with a little cold water in a basin, add the hot water gradually, stirring all the time. Put it into a I pan, bring to the boil, simmer for ID minutes, then add the salt and pepper, stir in the butter, and serve. Time. About i; minuter. Average Cost, ild. 204.— NORMANDY SAUCE. (Fr.— Sauce Normande.) Ingredients. — f pint white stock, J pint fish stock (No. 5), 2 oz. butter, I oz. flour, 2 yolks of eggs, lemon juice. Method. — Melt i oz. of butter in a stewpan, add i oz. of flour, stir sufficiently long to cook the flour, moisten with the stock, and allow it to boil for 10 minutes. Skim well, and finish with a liaison or binding of 2 yolks of eggs. Stir in bit by bit i oz. of butter^ and a few drops of lemon-juice. Pass through a fine strainer or tammy-cloth, and use as directed. Time. — 10 minutes. Probable Cost, is. Sufficient for I large dish. 205.— ONION SAUCE. (Fr. — Sauce aux Oigrfons.) Ingredients. — | a pint of milk, 2 tablespoonfuls of cream, i oz. of butter, £• oz. of flour, 2 onions (about % a lb.), salt and pepper. Method. — Peel the onions, put them into cold water, bring to the boil, and strain. Return to the saucepan with \ a teaspoonful of salt and sufficient boiling water to cover them, and boil until tender (about i hour). When the onions are sufficiently cooked they must be well drained and chopped coarsely. Melt the butter in a saucepan, stir in the flour and cook for 2 or 3 minutes, then add the milk and stir until it boils. Add the onion to it, season to taste, simmer for a few minutes, then stir in the cream, and serve. Time. — 1-£ to i£ hours. Average Cost, 4d. to $d. 206.— PARSLEY SAUCE. (Fr.— Sauce de Persil.) (For Boiled Fowl, Veal, Calf's Head, etc.) Ingredients. — \ a pint of the liquor in which the meat has been cooked, % of a pint of milk, i oz. of butter, i oz. of flour, i tablespoonful of chopped parsley, salt and pepper. Method. — Melt the butter in a saucepan, stir in the flour, cook for 2 or 3 minutes, then add the liquor and milk, and stir until it boils. Simmer for a few minutes, season to taste, add the parsley, and use as required. If the parsley is allowed to boil in the sauce it will lose some of its green colour. PARSLEY (Fr.: Persil). — The common parsley is a well-known garden vegetable, and has long been cultivated for seasoning and garnishing dishes, and for flavouring soups. The leaf-stalks of one variety of parsley, the celery-leaved, are blanched and eaten like celery. Parsley was known to the ancient Greeks, reference being made to it in the Iliad, and among the Romans it was used as a symbol of mourning, and placed on the tables at funeral feasts. The Carthagenians found it in Sardinia, and introduced the herb to the inhabitants of Marseilles. There are various quaint superstition! connected with parsley, some of which survive to the present day in England and Scotland.

From Mrs. Beeton's Book of Household Management, 1861, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ gills of Bechamel sauce, i-| gills of veal stock, 8 or 10 preserved mushrooms, £ a gill of the liquor, \ a gill of Chablis, i dessertspoonful of lemonjuice, i tablespoonful of cream. Method. — Boil the stock and Bechamel together until reduced to half the original quantity. Add the mushrooms sliced, the liquor, lemonjuice, and wine. Boil again, skim, season, and add the cream. Time. — 20 to 25 minutes. Average Cost, is. 2d. to is. 4d. 221.— WHITE SAUCE FOR VEGETABLES, VEAL,

From Mrs. Beeton's Book of Household Management, 1861, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Meat, Poultry, etc.) Ingredients. — i pint of milk, i tablespoonful of cream (this may be omitted), 2 ozs. of butter, i£ ozs. of flour, i small carrot, i small onion, i strip of celery, i bay-leaf, salt, 10 peppercorns. Method. — Cut the carrot and celery into rather large pieces, put them with the milk, onion, and bay-leaf into a saucepan, and simmer gently for about £ an hour. If the milk reduces in simmering, add more to make up the original quantity. Melt the butter in another saucepan, stir in the flour, and cook for 7 or 8 minutes without browning. Let this roux cool slightly, then add to it the milk and vegetables, and whisk briskly until it boils. Simmer for 10 minutes, strain through a tammy-cloth, or rub through a fine hair sieve, re-heat, season to add the cream, and use. —For white sauces made with stock, see Bechamel. Veloute. page 232, and Allemande, page 219. 223.— WHITE SAUCE FOR VEGETABLES, MEAT,

From Mrs. Beeton's Book of Household Management, 1861, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a pint of milk, £ a pint of either water, fish - or liquor in which moat or poultry has been boiled, i£ ozs. butter,. of flour, mace or nutmeg, salt and pepper. Method. — Melt the butter in a saucepan, stir in the flour and cook minutes, add the milk and stock, stir until it boils, then simmer gnu ly for 10 minutes. Season to taste, add a pinch of nutmeg, and.is required. -Onion cooked and chopped n ml parsley chopped should be added ':<lc*. a few minutes;-ut the sauce n, 224.— ASPIC CREAM. Ingredients. — 1£ gills of aspic jelly, i gill of double cream, a leaspoonful of lemon-juice, a pinch of white pepper, and a pinch of castor Method. — Put the cream into a basin, stir it with a whisk, and gradually add the aspic, which must be liquid, and add the lemon-juice and seasoning, pass through a tammy or fine strainer, and use to mark chickens, etc.

From Mrs. Beeton's Book of Household Management, 1861, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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225.— BACON SAUCE. (Fr— Sauce au Lard Fume.) Ingredients. — |- a Ib. of ham or bacon cut into dice, i small onion finely-chopped, i dessertspoonful of flour, 2 tablespoonfuls of vinegar. \ a pint of water, salt and pepper. Method. — Fry the bacon slightly, add the onion, sprinkle in the flour, and fry slowly until lightly browned. Season to taste, add the vinegar and water, stir until boiling, then pour over the previously cooked potatoes, and serve as an accompaniment with roast chicken or veal. 226.— BIGARADE SAUCE. (Fr.— Sauce Bigarade.)

From Mrs. Beeton's Book of Household Management, 1861, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i glass of port, 2 tablespoonfuls of good brown sauce, i dessertspoonful of mushroom ketchup, i dessertspoonful of pounded white sugar, i tablespoonful of lemon-juice, \ a teaspoonful of nne pepper, £ a teaspoonful of salt. Method. — Mix all the ingredients thoroughly together and heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready. This sauce, if bottled immediately, will keep for a fortnight, and will be found excellent. Time. — 15 minutes. Average Cost, iod, 238.— CHUTNEY SAUCE. (Fr.— Sauce au Mangul. Make a sauce the same as for venison (see page 251) omitting the red currant jelly, and adding instead i heaped-up tablespoonful of mango chutney, chopped rather finely. 239.— CIDER SAUCE. (Fr.— Sauce au Cidre.) Ingredients. — \ a pint of cider, fof a pint of brown sauce, 2 cloves, i bay-leaf, salt and pepper. Method. — Simmer the whole until reduced to the desired con:istency, then pass through a fine strainer or tammy cloth, re-heat, and serve as a substitute for champagne sauce for braised ham or duck. Time. — About \ an hour. Average Cost, 6d. to 9d. f% 240.— CURRANT SAUCE. (Fr.— Sauce au Corinthe.) Ingredients. — 2 ozs. of currants cleaned, 2 ozs. of butter, i£ ozs. of flour, | of a pint of water, i glass of red wine, i dessertspoonful of lemonjuice, \ a teaspoonful of finely-grated lemon-rind, % of a teaspoonful of ground ginger, sugar to taste. Method. — Melt the butter in a saucepan, add the flour, and cook gently until it acquires a light brown colour. Put in the wine and water, bring to the boil, add the lemon-rind and lemon-juice, ginger, currants, and sugar to taste. Simmer gently for 10 minutes, then serve without straining. Time. — About \ an hour. Average Cost, 6d. to 8d. 241.— CURRY SAUCE. (Fr.— Sauce au Kari.) Ingredients. — fof a pint of good stock, i£ ozs. of butter, i tablespoonful of curry powder, i dessertspoonful of flour, i tomato sliced, i small onion sliced, salt. Method. — Melt the butter in a saucepan, fry the onion until lightly browned, then add the flour and curry powder. Stir and cook gently for a few minutes, then add the stock, and bring to the boil. Put in the tomato, and seasoning to taste. Simmer gently for 20 minutes, then strain and serve. Time.— From 35 to 40 minutes. Average Cost, 8d. to lod. 242.— DEMI-GLACE SAUCE (Half Glaze). (Fr.-

From Mrs. Beeton's Book of Household Management, 1861, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ a pint of Espagnole sauce, ^ of a pint of good gravy. Method. — Strain the gravy and remove all the fat. Put the sauce and gravy into a saucepan, boil until well reduced, skim well, and Time.— About \ an hour. Average Cost, 4d. to 5d. without the gravy. 243. —DEVILLED SAUCE. (Fr.— Sauce a la Diable.) (For Devilled Bones, etc.) Ingredients. — 2 tablespoonfuls of Harvey sauce, 2 tablespoonfuls oi vinegar, 2 tablespoonfuls of butter (melted), i teaspoonful of mustard, salt, and cayenne. Method. — Mix all the ingredients together in a deep dish. Score the legs of a cooked chicken, etc., lengthwise, and soak well in the sauce. Grill, or fry in a little hot fat or butter, serve very hot. Time. About i hour. Average Cost, 3d. to 4d. for this quantity of 244. — ESPAGNOLE OR SPANISH SAUCE. (Fr.— Sauce

From Mrs. Beeton's Book of Household Management, 1861, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 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 '

From Mrs. Beeton's Book of Household Management, 1861, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Ja pint of the liquor in which the meat has been boiled, i tablespoonful of vinegar, i dessertspoonful of Harvey or other similar sauce, i dessertspoonful of mushroom ketchup, i small carrot, i small onion, i oz. of butter, i 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. Time. — 25 to 30 minutes. Average Cost, 2-£d. to 3d. 267.— PORT WINE SAUCE. (Fr.— Sauce au Vin d'Oporto.) (For Venison, etc.) Ingredients. — £• of a pint of gravy from roast venison or mutton, a glass of port wine, i teaspoonful of red-currant jelly, a few drops of Method. — Put all the above into a small saucepan, bring to the boil, Time. — 7 or 8 minutes. Average Cost, 4d. without the gravy. 268.— PORT WINE SAUCE. (Fr.— Sauce au Vin d'Gporto.) (Another Method.) Ingredients. — £ of a pint of Espagnole sauce, i glass of port wine, i tablespoonful of lemon-juice, i teaspoonful of red currant jelly. Method. — Mix all the ingredients together in a saucepan, bring to the boil, and serve. Time. — 7 or 8 minutes. Average Cost, 8d. 269.— REFORM SAUCE. (Fr.— Sauce Reforme.) 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. Time. — About i hour altogether. Average Cost, is. 6d. 270.— REGENCE SAUCE. (Fr.— Sauce Regence.) Ingredients. — 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, i, bay-leaf, * sprig of thyme, i teaspoonful of horseradish mustard, i tablespoonful of meat glaze, i dessertspoonful of truffle trimmings, seasoning. 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 original quantity. Now add a few Sprigs oi parsley, the bay-leaf, thyme, and the Espagnole sauce, let it simmer gently tor jo 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. Time. — 30-40 minutes. Average Cost, is. 6d. 271.— REMOULADE SAUCE. (Fr.— Sauce RemouSee recipe for Salad Dressing, page 230. 272. — ROBERT SAUCE (Brown Onion). (Fr. — Sauce

From Mrs. Beeton's Book of Household Management, 1861, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — f of a pint of brown stock, i oz. of butter, I of an oz. of flour, i dessertspoonful of vinegar, i teaspoonful of made mu2 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. p«-pprr and salt, bring to the boil and simnu-r gently t«>r \ an hour. Add the mustard a few minutes before serving. Strain, Time.— 40 to 50 minutes. Average Cost, about;d. 274.— SAGE AND ONION SAUCE. (Fr.— Sauce aux

From Mrs. Beeton's Book of Household Management, 1861, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a pint 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 SORREL (Fr. surelle).— The Romans cultivated the sorrel, which is a native of Italy and France, and ate its acrid leaves, stewed with 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 win >!<•- some and pleasant to the taste, sorrel finds little favour with English cooks. There are two species of tins plant, but in England they are scarcely grown as a vegetable. In most parts of Britain sorr wild in the grass meadows. Tartaric acid, tannic acid, and binoxalate of potash are constituents ot sorrel, and impart to it its characteristic acid taste. 279.-SPANISH SAUCE. (Fr.— Sauce Espangole.)

From Mrs. Beeton's Book of Household Management, 1861, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ of a pint of melted butter, No. 202, i teaspoonful of lemon-juice, salt and pepper, 2 hard-boiled eggs. Method. — Boil the eggs until quite hard (15 minutes), and put them into cold water for £ an hour. Remove the shells, cut the whites in small dice, and rub the yolks through a wire sieve. Have the melted butler boiling, stir in the whites of egg, add salt, pepper, and lemonjuice, and use as required. The sauce is usually poured over the fish, and the sieved yolks of egg sprinkled on the top as a garnish. When the sauce is servf d separately, the yolks should be added to it with the whites. Time. — i houi Average Cost, 50!. Sufficient for 3 or 4 Ib. of fish. 298. -EGG SAUCE. (Fr.— Sauce aux Oeufs.) (Another Method.) Ingredients. -V a pint of milk, i oz. of butter, £ of an oz. of flour, i raw egg, i hard-boiled egg, salt and pepper. 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 or 3 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. Tim3. — 25 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 reTime. — Altogether 35 to 40 minutes. Average Cost, 3d. to 4d. for this FIT.!*KKL (Fr. fenouil). — This fragrant and elegant plant is found growing wild, chiefly on chalky soils. It is very generally cultivated in gardens. The teaves are finely divided and the flowers, which are small, are of a yellow colour. It grows to the height of about 3 feet; a larger variety, Giant Fennel, sometimes attains the height of 15 feet. Fennel leaves are served with fish either whole or as a sauce. The seeds are used in medicine as a carminative, and oil of fennel is obtained from Italian fennel, which is cultivated in the south of Europe. 300.— GENEVA SAUCE. (Fr.— Sauce Genevoise.) Ingredients. — £ of a pint of fish stock, i glass of sherry or Madeira wine, 2 ozs. of butter, i£ ozs. of flour, i onion sliced, 2 mushrooms sliced, \ a teaspoonful of lemonjuice, 4a teaspoonful of anchovyessence, 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, lemonjuice, anchovy-essence, salt and pepper to taste. Simmer gently for abcMt 20 minutes, pass through a fine strainer or tammy cloth, re-heat, 301.— GENOISE SAUCE. (Fr.— Sauce Genoisc.)

From Mrs. Beeton's Book of Household Management, 1861, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a pint of Espagnole sauce, i pint of fish stock, i gill of claret, \ a small onion, i clove of garlic, 2 cloves, 2 shallots, i bayleaf, 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 Method. — 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. Time. — About 40 minutes. Average Cost, is. 4d. 302.— GENOISE SAUCE. (Fr.— Sauce Genoise.> Ingredients. — i sliced onion, i shallot, \ a clove of garlic, i oz. of butter, bouquet-garni (parsley, thyme, bay-leaf), i teaspoonful anchovy essence, i 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. Time. — From 30 to 35 minutes. Average Cost, is. 6d. to is. 9'd. 303. -GRATIN SAUCE. (Fr.— Sauce Gratin.) Ingredients, -i a pint of Espagnole sauce, i glass of sherry, \ an oz. <>t glaze, i tuHopoonful of finely-chopped parsley, 5 or 6 button mushrooms (fresh if possible \ j shallots or i very small onion finely-chopped, i teaspoonful of anchovy essence. Method. — Cut the mushrooms into small pieces, put them into a s. pan with the sherry, glaze, parsley, and shallots, and simmer until considerably reduced. Add the sauce and anchovv, cook for 5 minutes, and serve. Time. — From 25 to 30 minutes. Average Cost, is. 4d. to is. 6d. 30/1.— HOLLANDAISE SAUCE. (Fr.— Sauce Hollandaise.) (For Fish and certain Vegetables.) Ingredients. — i gill of white sauce. } of a t^ill of good white stock, rispooniul of lemon-juice, 2 yolks of eggs, i oz. of butter, salt 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 tin. kens, 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 line strainer or tammy-cloth. Re-heat, and use as required. K 25S HOUSEHOLD MANAGEMENT 305.— MATELOTE SAUCE. (Fr.— Sauce Matelote.) Ingredients. — \ a pint of Espagnole sauce, No. 244, -|- of a pint of fish stock, No. 5, \ a glass of Burgundy, f of an oz. of butter, i tablespoonful of mushroom liquor, a few drops of lemon-juice, £ a small carrot, i 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 onehalf, 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. Time. — From 30 to 35 minutes. Average Cost, About is. 3d. Note. — A simple form of this sauce was originally made by the French sailor (matelot) as a relish to the fish he caught and ate. In some cases, cider and perry were substituted for the wine. The Norman matelots were very celebrated. 306.— MOUSSELINE SAUCE FOR FISH. (Fr.- 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, 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. Time. — From 25 to 35 minutes. Average Cost, about 5d. 307.— MOUSSELINE SAUCE (Cold). (Fr.-- Sauce

From Mrs. Beeton's Book of Household Management, 1861, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — A good handful of spinach, £ of a pint of cream, | of a pint of mayonnaise sauce, No. 201. Method. — Prepare the puree of spinach as in the preceding recipe. Whip the cream stiffly, and add to it LIGHTLY the mayonnaise sauce and the puree. Serve with salmon or other fish. 308.— MUSTARD SAUCE. (Fr.— Sauce Moutarde.) Ingredients. — £ a pint of water, 2 tablespoonfuls of cream, 2 ozs. of RECIPES FOR FISH SAUCES 259 butter, 1 1 ozs. of flour, i tablespoonful of lemon-juice, i 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 few minutes, then add the water, and stir until it boils. The mustard must be very thick, otherwise more than 2 teaspoonfuls 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. Time. — About 20 minutes. Average Cost, about $d. 309.— MUSTARD SAUCE. (Fr.— Sauce Moutarde.)

From Mrs. Beeton's Book of Household Management, 1861, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i teaspoonful of mustard, i dessertspoonful of flour, i oz. of butter, i gill of boiling water, i teaspoonful of vinegar. 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. 310.— OYSTER SAUCE. (Fr.— Sauce aux Huitres.) Ingredients. — 12 sauce oysters, i oz. of butter, a teaspoonful of lemonjuice, the yolk of i egg, £ of a pint of Bechamel 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 the Bechamel sauce, 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 of salt and pepper if necessary, and serve in a hot sauce boat. Time. — From 20 to 30 minutes. Average Cost, is. 2d., in addition to the Bechamel sauce. 311.— PARSLEY SAUCE FOR FISH. (Fr.— Sauce de

From Mrs. Beeton's Book of Household Management, 1861, page 303. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of butter, stir in the flour and cook a little, then dilute with fish liquor and wine, and cook for 15 minutes. Add, continuously stirring, the remainder of the butter bit by bit, also the ypB one at a time. Season with a little salt and a pinch of mignonetteor 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. -tly served with soles, salmon, trout, and whiting. Time. — About £ an hour. Average Cost, is. 316.— APPLE SAUCE. (Fr— Sauce aux Pommes.) Ingredients. — i Ib. of apples, i-J ozs. of sugar (or to taste, i oz. of butter, a little water if NECESSARY. Method. — Peel, core and slice the apples, put them into a sam with the sugar, butter, and a very little water, and cook them until tender. Add more sugar if necessary, be (onTime. — 30 to 40 minutes. Average Cost, 41!. to 5<I. 317. - APRICOT SAUCE. (Fr.— Sauce a 1'Abricot.) Ingredients. --3 ozs. of apricot marmalade or jam, i pint <>t w ss «it sherry, i oz. of sugar, i teaspoonful of as: Method. Put tin and jam into a saucepan,.m • i up. Mix the sherry and arrowroot together, pour the mixtui- •ucepan, stir until it thi< l«-n>..in<! Time. 15 to jo minutes. Average Cost, 4d. in;d. for ti nv. 318.— ARROWROOT SAUCE. </<>,- Sauce Maranta.) Ingredients, i a pint of boiling water, i t:>ing dessertspoonful of arrowroot, i good tablespoonful of castor sugar, or to taste, nutmeg or cinnamon to flavour. Method. — Blend the arrowroot smoothly with a little cold u pour over it the boiling water, stirring meanwhile. Turn into a saucepan, add lemon-juice, sugar, and a good pinch of nutmeg or cinnamon, and Minnvr lor., or 4 mtnuu->. This sauce may be uth a v of puddings, and the flavour v.med by the addition Oi Time. About 8 minutes. Average Cost, "d from the rootstocks of several species ot plant* of th? • izilian arrow swego arrowroot from Indian corn; English.u Und arrowroot, or sago, from the coots of Ann* mafula: is esteemed • t is prepared by *•, Uerwardv by mean* of water, is separated fi.:sg passed through a sieve and again washed, the mass is allowed to settle, the 1 'ocomes arrowroot. Potato starch is sometimanadtil'--: hat Renuinc arrowroot when formed Into a i ret.un:' ->c adulterated article will become thin and resemble milk in the 319.— ARROWROOT SAUCE, CLEAR. Ingredients. — \ a pint of cider (equal quantities of wine and water, or any kind of fruit-juice may be substituted), i level dessertspoonful of arrowroot, sugar to taste, cinnamon, lemon-rind, or other flavouring ingredient. Method. — Simmer 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 or 5 minutes, then serve. Time. — About 15 minutes. Average Cost, 5d. to 6d., when cider is used. 320.— BRANDY SAUCE. (Fr.— Sauce au Cognac.) Ingredients. — \ a pint of water, \ a wineglass of brandy, 4 ozs. of loaf sugar, \ an oz. of cornflour, nutmeg if liked. Method. — Mix the cornflour 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 3^d. to 4d. 321.— BRANDY SAUCE. (Fr.— Sauce au Cognac.) Ingredients. — £ of a pint of milk, i teaspoonful of arrowroot or cornflour, i teaspoonful of castor sugar, the yolk of i egg, a wineglassful of Method. — Mix the arrowroot and milk smoothly together, pour into a small saucepan, and stir until it boils, add the sugar, and draw aside to cool slightly. Mix the brandy and egg together, pour the mixture into the sauce, stir until it thickens, and serve. Time. — About 15 minutes. Average Cost, 5d. to 6d. for this quantity. 322.— CARAMEL SAUCE. (Fr.— Sauce au Caramel.) Ingredients. — £ a pint of syrup, i oz. of loaf sugar, i dessertspoonful of arrowToot, vanilla-essence, cream. Method. — Brown the sugar in a copper saucepan, add the syrup, and boil gently for 10 minutes. Blend the arrowroot 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. 323.— CHANTILLY APPLE SAUCE. (Fr.— Sauce

From Mrs. Beeton's Book of Household Management, 1861, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.— i pint of milk, 2 eggs, 3 ozs. of castor sugar, i tablespoonful 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. Tim3. — 25 to 30 minutes. Average Cost, 6d. to yd. 333.— FROTHY SAUCE. (Fr.— Creme fouettee.) Ingredients. — i wineglassful of sherry, i tablespoonful of castor sugar, i egg, £ of a pint of boiling milk. Method. — Dissolve the sugar in the boiling milk, and let it cool slightly. 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 frothy, and serve at once. Time. — From 15 to 20 minutes. Average Cost, $d. to 6d. 334.— GERMAN CUSTARD SAUCE. (Fr.— Creme cuite a 1'Allemande.) Ingredients. — The yolks of 2 eggs, i glass of sherry, 2 or 3 lumps of sugar, the rind of £ a lemon. Method. — Rub the sugar on the lemon rind, then crush, and diin the wine. Put all the ingredients int-t a small saucepan, and whisk BRISKLY over a slow fire until it forms a thick froth, but take care thai it does not curdle. Serve at once. Time. — From 10 to 15 minutes. Average Cost, 5d. to 6d. 335.— GINGER SAUCE. (Fr.— Sauce au Gingembre.) Ingredients. — i teaspoonful of ground ginger. 4 t.iblespoonfuK d castor sugar, 2 or 3 strips of lemon-rind, i tablespoonful of lemonjuice, 2 tablespoontuls of brandy or wine, \ a pint of water. Method. — Put the ginger, sugar, lemon-rind and water into a stewpan, and simmer the ingredients gently for 15 minutes. Strain, return to the stewpan, add the brandy and lemon-juice, re-heat, and serve. Time.— About 20 minutes. Average Cost, 5d. to Od. 336.— GOOSEBERRY SAUCE. (Fr.— Sauce aux

From Mrs. Beeton's Book of Household Management, 1861, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 ozs. of ham or lean bacon, 4 ozs. of suet, 4 ozs. of bread crumbs, i teaspoonful of finely-chopped parsley, ^ a teaspoonful of mixed herbs, the grated rind of £ a lemon, a good pinch of nutmeg, a good pinch of mace, 2 eggs, or i egg and a little milk, salt and pepper. 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 required. When the mixture is intended for balls, the consistency should be tested by poaching a small quantity in boiling water. Time. — 20 to 30 minutes. Average Cost, about 6d. for this quantity. 398,— LIVER FARCE (Fr.— Farce de Foie de Veau.)

From Mrs. Beeton's Book of Household Management, 1861, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a Ib. of calf's liver, 2 ozs. of lean veal, 3 ozs. of bacon, \ a very small onion, a bouquet-garni (parsley, thyme, bay-leaf), i oz. of butter, the yolk of i egg, salt and pepper.

From Mrs. Beeton's Book of Household Management, 1861, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method. — Cut the liver, veal, and bacon into very small pieces, melt the butter in a saute-pan, put in the meat, onion, finely-chopped, bouquet-garni, and a good seasoning of salt and pepper, and fry 10 or 15 minutes. Pound in a mortar, rub through a wire sieve, add the yolk of egg, mix well, season to taste, and use as required. Time. — About 40 minutes. Average Cost, lod. to is. 399.— LOBSTER FARCE FOR QUENELLES. Ingredients. — 6 ozs. of lobster, £ of a pint of fish stock or milk, 2 ozs. of flour, i oz. of butter, 2 eggs, 2 tablespoonfuls of cream, salt, cayenne. Method. — Melt the butter in a saucepan, stir in the flour, add the stock or milk, and cook until it leaves the sides of 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 to taste, pound thoroughly, and rub the mixture through a wire sieve. Stir in the cream, and the farce is ready for use. This mixture, being very light, is best steamed in small quenelle or dariol moulds. Average Cost, 2S. to 2S. 6d. for this quantity. 400.— OYSTER FORCEMEAT FOR ROAST OR

From Mrs. Beeton's Book of Household Management, 1861, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, i egg, and a little milk if necessary (or oyster liqu< Method. — Beard the oysters, put any liquor from them into a saucepan, add the beards, and simmer for about 10 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. Time. — From 30 to 40 minutes. Average Cost, about is. 9d. for quantity. Sufficient for one turkey. 401.— PORK STUFFING. Ingredients. — i Ib. of onions, 4 tablespoonfuls of breadcrumbs, 2 ozs butter, i dessertspoonful of finely-chopped sage or a teaspoonful of powdered sage, salt and pepper. Method.- Cut the onions into slices, cover them with cold water, brin^ to the boil, cook for 5 minutes, then strain and drain well, the butter in a stewpan, and fry the onions for about 1 5 minutes without browning. Add the breadcrumbs, sage and seasoning, mix well, and use as required. Average Cost. — 4(1. Sufficient for a leg or loin of pork. Note. — For other methods see "Sage and Onion Stuffing." 402.— QUENELLES, TO 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 centre 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 saute 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. Ingredients. — \ a Ib. of fillet of veal, \ of a pint of stock, \ an oz. of butter, i oz. of flour, i 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 2 or 3 times through the mincing machine, or chop it finely. Pound the 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. Time. — About 45 minutes. Average Co:t, 8d. to gd. 404.— SAGE AND ONION STUFFING. (For Roast

From Mrs. Beeton's Book of Household Management, 1861, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 Ib. of onions, \ a pint of freshly-made bread crumbs, i 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, l;i>K roUCKMK.VIS Time. About \ an hour. Average Cost,;d. Sufficient lor i dinks. 405. -SAGE AND ONION STUFFING. (For roast

From Mrs. Beeton's Book of Household Management, 1861, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 ON to the fish, as it is liable to break the skin; if it should be necessary to add a little water whilst the fish is cooking, it ought to be poured 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 sufficient 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 off well. 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 fried, 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. Garnishing Fish requires great nicety. Plenty of parsley, horseradish, lobster coral and lemon should be used. It 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.

From Mrs. Beeton's Book of Household Management, 1861, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 obtained. 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 £ 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 can be bought forsd., but, by reason of the large amount of bone they contain, they cost more than a pound of eels at iod., 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 difference 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 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. When 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.

From Mrs. Beeton's Book of Household Management, 1861, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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416.— ANCHOVIES, FRIED. (Fr.— Anchois Frits.) Ingredients. — 12 anchovies. For the batter: 3 ozs. of flour, £ of a pint of tepid water, i tablespoonful of salad-oil, or clarified butter, the white of i egg, frying-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 stiffly, and stir it lightly into the batter. Have ready a deep pan of hot frying-fat; 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, for this quantity, lod. Sufficient for 2 or 3 if treated as a fish course, but enough for 6 or 7 if served as HORS D'OEUVRE, or savoury. Seasonable all the year. THE ANCHOVY (Fr. anchois) is a small fish belonging to the Clupeidae or herring family. It frequents the Mediterranean, the waters of the French and Dutch coasts, and the English Channel. It was known to the Greeks and Romans, and esteemed by them as a delicacy. The anchovy fishery is carried on during the months of May, June and July, the spawning season. Various sauces and condiments are made from this fish. 4 1 7. — BARBEL. (Fr. — Barbeau. ) Ingredients. — i 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 nutmeg to taste. Method. — Soak the fish in slightly salted water for 2 or 3 houi Put into a fish-kettle with warm water and the salt, and boil gentl until done. Take i pint of the water, and add to it the otl ingredients enumerated above. Simmer gently for about 15 minut< then strain, and return to the saucepan. Put in the fish, and let heat gradually in the sauce, but it must not boil again. Time. — Altogether, i hour. Sufficient for 4 persons. Seasonable frc

From Mrs. Beeton's Book of Household Management, 1861, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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RECIPES FOR COOK IN(; FISH 30$ THE BARBEL (Tr.barbeau).— 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 Mich 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 nvers, and is abundant in the upper reaches of the Thames. The texture of its flesh is coarser than that of the carp. Barbel and other fish inhabiting muddy waters should always be soaked in water, slightly salted, for some time before cooking. If kept alive in clear water and fed with a little bran:ueal the flavour is greatly improved. 418.— BLOATERS, BROILED.

From Mrs. Beeton's Book of Household Management, 1861, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. Time. — 7 minutes. Average Cost, i|d. each. Seasonable from September to February. 419.— BREAM, BROILED. (Fr.— Breme Grille.) Ingredients. — 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. Time. — To broil, about | an hour. Average Cost, 8d. to is. per Ib. Allow 6 to 8 oz. per head. Seasonable all the year. THE CHAR (Fr. umble).— This is r fish of the same genus as the salmon, and is much esteemed. It is plentiful in the deeper lakes of England. Wales and Ireland. It also occurs in European lak neva being especially celebrated for its char, called the omkrc cktvalier. The char, which somewhat resembles the trout, but 1 more slen<l- • a lighter hue, and is coloured with crimson and w! • colours varying with the season. When spa wi.; r winter, it ascends the rivers. 420.— BREAM, BAKED. (Fr. — Breme cuit au four.) Ingredients. — Bream, fish forcemeat, No. 415, fat for basting, anchovy or other fish sauce. Method. — Empty, wash and dry the fish, but do not scale it. Make the forcemeat as directed, stuff 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 | an hour. Time. — From 40 to 50 minutes. Average Cost, from 8d. to is. per Ib. Allow 6 to 8 ozs. per head. Seasonable all the year. 42 1.—BRILL A LA CONTE. (Fr — Barbue a la Conte. ) Ingredients.— A brill weighing about 2| Ib., i£ pints of stock, i of Burgundy, a tcaspoonful of finely chopped parsley, salt and pepper. 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. Time. — 15 minutes. Average Cost. — 2s. 6d. Sufficient for 6 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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431.— COD'S HEAD AND SHOULDERS. (Fr.— Hure de Cabillaud.) Ingredients. — 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 i 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. If the 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 cut lemon, and serve with either oyster or caper sauce. Time. — 20 to 35 minutes, according to size. Average Cost, from 4d. to 9d. per Ib. Allow 3 Ib. for 6 persons. Seasonable from November to THE COD (Fr. cabillaud) is a member of the family Gadidae, to which the haddocks, whitings and ling belong, characterized by long gills, seven rayed ventral fins attached beneath the throat, large median fins, and a cirrhus, or small beard, 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 ventral fins are slender and terminate in a point; the median fins are large. The cod has three dorsal and two anal fins. It is a gregarious fish, and abounds in the colder waters of the seas of Europe and Newfoundland. The cod is caught by hand lines and hooks, baited with cuttle fish and shell-fish of various kinds, chiefly on the great banks of Newfoundland. The sounds of the codfish (Fr. nau de morue), or the swim-bladders, by means of which the fish ascend or descend in the water, are taken out of the fish, washed, and salted for exportation. The tongues are also cured, while from the liver considerable quantities of oil are obtained. This, the well-known cod liver oil, under its designation of " white," " pale," and " brown," is largely used in cases of consumption, its easily assimilated and nutritive qualities rendering it valuable in wasting diseases. Its chief constituents are olein, palmitin, stearin, acetic, butyric, and other acids. 432.— COD'S LIVER MINCED AND BAKED.

From Mrs. Beeton's Book of Household Management, 1861, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — A cod's liver, 12 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 prepared 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 oven for 10 or 15 minutes, then serve. Time — To bake, about 10 minutes. Average Cost is. 6d. to is. 9d. Sufficient for 5 or 6 scallops. Seasonable from November to March. 433.— COD'S LIVER, QUENELLES OF.

From Mrs. Beeton's Book of Household Management, 1861, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ a Ib, of cod's liver, 2 tablespoonfuls of breadcrumbs, i teaspoonful of finely-chopped parsley, the yolks of 2 or 3 eggs Method.— Wash 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. Time. — To poach, from 10 to 15 minutes. Sufficient for 4 or 5 persons. Seasonable from November till March. 434.— COD PIE. (Fr.— Pate de Cabillaud.) Ingredients. — 1£ Ib. of cold cod, i doz. oysters (tinned may be used) \ a pint of melted butter sauce, £ a Ib. 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, according 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 £ an hour in a moderate oven. Time. From i to i^ hours. Average Cost, is. oxi. to 2s. Sufficient for 5 or 6 persons. Seasonable from November to March. 435.— COD, PROVENCALE STYLE. (Fr.— Cabillaud a la Pr oversale.) Ingredients. — About 2 Ib. of cod-fish (middle cut),£ a pint of Veloutd sauce, i 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). Method. — Wash and wipe the fish well, place it in a stewpan, season with pepper and salt, and add Veloute 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 ingredients through a tammy cloth or strainer. Return to a smallef stewpan, add the anchovy-paste, chopped parsley and capers, stir a few minutes over the fire, and pour over the fish. Average Cost. — 2s. 6d. to 35. Sufficient for 5 or 6 persons. Seasonable from November to March. 436.-COD RECHAUFFE. (Fr.— Cabillaud.) Ingredients. — i Ib. of cooked cod, £ a pint of white sauce, No. 222, i teaspoonful of mushroom sauce, \ a teaspoonful of anchovy-essence, £ a teaspoonful of mixed mustard, butter, breadcrumbs, salt and Method. — Free the fish from skin and bones, and separate it into large flakes. Make the sauce as directed, add the mushroom sauce, anchovyessence, mustard, and salt and pepper to taste, put in the fish, mix well together, then turn the whole into a well-buttered fireproof bakingdish. Cover the surface lightly with breadcrumbs, add a few pieces of butter, bake in the oven until well browned, then serve in the Time. — To bake, about 15 minutes. Average Cost, 8d. to iod., exclusive of the fish. Sufficient for 3 or 4 persons. Seasonable from November to March. 437.— COD'S ROE. (Fr.— 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 some 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 Time. — \ an hour. Average Cost, is. Seasonable in the Wint( 438.— COD'S ROE. (Fr.— Laitance de Cabillaud.) Ingredients. — i Ib. of cod's roe, i egg, breadcrumbs, frying-fat. Method. — 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. Time. — From 35 to 40 minutes. Average Cost, 8d. to iod. Sufficient for 3 or 4 persons. Seasonable from November to March. i. Boiled Cod with French Sauce. 2. Whitebait. 3. Savoury Haddock in

From Mrs. Beeton's Book of Household Management, 1861, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i. Cod Steak. 2. Fish Pic. 3. Crab Salad. 439.-—COD SOUNDS. (Fr.— Nau de Morue.) Method. — These, salted, as Jhey 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 Fran^aise.) Ingredients. — 2 Ib. of cod sounds. For the batter: J of a pint of milk, 3 tablespoonfuls of flour, i egg, £ a tcaspoonful of salt. For the marinade (or brine): 2 tablespoonfuls each of salad-oil and vinegar, i teaspoonful of finely-chopped shallot or onion, i teaspoonful of finelychopped 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 i hour, turning the pieces of sound at the end of \ 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 lit, and fry until nicely browned. Time. — 1| to 2 hours. Average Cost, about is. 6d. Sufficient for 6 or 7 persons. Seasonable from November to March. 441.— COD SOUNDS A LA MAITRE D'HOTEL. (Fr.— Nau de Morue a la Maitre d'Hotel.) Ingredients. — 2 11 s. of cod sounds, 4 ozs. of butter, i tablespoonful of lemon-juice, i dessertspoonful of finely-chopped parsley, i 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 tish. Make hot, and serve. Time. About i hour, after soaking. Average Cost, is. f>d. Sufficient for 6 or 7 persons. Seasonable from November to March. 442.— COD SOUNDS WITH PIQUANTE SAUCE.

From Mrs. Beeton's Book of Household Management, 1861, page 361. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.— 2 Ib. of cod sounds, j of a pint of piquante sauce, No. Method. — Soak and boil the sounds, and cut them into small pieces. Make the sauce as directed, put in the pieces of sound, make hot, and Time. — About i hour, after soaking. Average Cost, from is. 3d. to is. 6d. Sufficient for 6 or 7 persons. Seasonable from November to 443.— COD STEAKS. (Fr.— Tranche de Cabillaud.) Ingredients. — f-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 season it well with salt and pepper. Melt sufficient clarified fat or dripping in a frying-pan to form a layer about £ an inch in depth. Wash and dry the fish, dip each piece separately in the batter, place these at once in the hot fat, and fry them until of a light -brown, turning once during the process. Drain well, and serve garnished with crisply-fried parsley. If preferred, the fish may be coated with egg and breadcrumbs, and fried in deep fat. Anchovy, tomato, or any other fish sauce would form a suitable accompaniment. Time. — To fry, from 10 to 15 minutes. Average Cost, from 4d. to 8d. per Ib. Seasonable from November to March. 444.— COD WITH CREAM. (Fr.— Cabillaud a la

From Mrs. Beeton's Book of Household Management, 1861, page 363. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 Ib. of eels, f of a pint of good stock, $ of a pint of * -erved mushrooms, 2$ ozs. of butter, i$ ozs. of flour, salt and Method. — Wash and dry the eels, cut them into three-inch lengths, and roll them in flour seasoned with a little salt and pepper, i oz. of butter in a stewpan, fry the eels until lightly browned, then drain off any butter that remains. Put in the stock and wine, bring to the boil, and simmer gently for | 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 aside. Drain the pieces of m the stock, and keep them hot, strain the stock, add to the.cd flour, and stir until boiling. !. ly the mushrooms cooked, heat them up in a little stock, and add them to the sauce, season to taste, and boil gently for 3 or 4 minutes. Pour the sauce r the fish, and serve. Time. — About 45 minutes. Average Cost, 33. 1033. 6d. Sufficient for 471. EELS WITH TARTAR SAUCE. (Fr.— Anguilles a la Tartare.) Ififredtents.— 2 Ib. of eels, i a pint of good stock, a glass of sherry, i egg, breadcrumbs, frying-fat, 1} ozs, of butter. Tartar sauce (No. 213). 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. Time. — From i to i£ 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.

From Mrs. Beeton's Book of Household Management, 1861, page 375. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i 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, Remoulade sauce (No. 271) Method. — Wash, skin and clean the eel, cut off the tail and head, split it open, and take out the bone. Cut into neat pieces about i£ 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 Remoulade sauce. Fried eels are more palatable if served with an acid sauce. Lemonjuice squeezed over the fish just before serving will greatly improve the flavour. Time. — To fry, 7 or 8 minutes. Average Cost, is. 9d. to 2s. 3d., exclusive of the sauce. Sufficient for 3 or 4 persons. Seasonable all the year, but best from June to March. 473.— EELS STEWED. (Fr.— Anguilles a 1'Anglaise.) Ingredients. — 2 Ib. of eels, 2 ozs. of butter, i medium-sized onion, i 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 saucepin of cold water, which must be brought slowly to the boil. Cook until the eels are tender; this will take about i£ hours from the time the water boils. When done, place on a hot dish, and strain the gravy over. Time. — From 2 to 2-Jhours. Average Cost, is. pd. to 2S. 3d. Sufficient for 5 or 6 persons. Seasonable from June to March, but obtainable all the year. 474.— EELS STEWED. (Fr.— Anguilles a la Creme.) Ingredients. — 2 Ib. oi eels, i pint of good stock, 2 tablespoonfuls of cream, i tflass of port wine, I teaspoonful of lemon-juice, a strip of lemon-rind, 2 oz. of butter, i oz. of flour, i onion, 2 cloves, salt, cayenne. Method. — Wash and skin the eels, cut them into pieces about 3 inches put them into a stewpan, add the stock, wine, onion, cloves, rind, and seasoning. Simmer gently for | 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 portion until smoothly mixed with the stock, and boil for 10 minutes, then put in the cream and lemon-juice. Season to taste, and Time.—] of an hour. Average Cost, from 2s. 6d. to 35. 6d. Sufficient tor "iis. Seasonable from June.. but obtainable all the 475.— EELS STEWED. (Fr.— Anguilles au Vin-

From Mrs. Beeton's Book of Household Management, 1861, page 376. Read from the scan by computer, so a word may be off; the page itself shows the original.

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490.— FLOUNDERS, BOILED. (Fr.— Carrelets bouillis.) Ingredients. — i medium-sized flounder, salt, vinegar. Method. — Wash the fish, put it into a fish-kettle with just sufficient water to cover it, add salt and vinegar to taste, bring gently to the boiling point, and simmer for 5 or 10 minutes, according to the thickness of the fish. Serve with a suitable sauce. Time. — After the water boils, 5 to 10 minutes. Average Cost, from 6d. to is. 6d. Sufficient, 6 ozs. to 8 ozs. per head, with bone. Seasonable all the year; most plentiful from August to November. FLOUNDER (Fr. carrelet [m], limandt I/]).— A flat-fish found in abundance on the British coasts, and near the mouths of large rivers. It also thrives in ponds. The flounder is brown on one side of its body and white on the other; its eyes are situated on the riq;ht side. The dab is closely allied to the flounder. The flounder is one of the commonest of fishes, and large quantities are sent to the London market. The Cesh of the flounder is cosily digested. RECIPES FOR COOKINC, KiSIl 331 491.— FLOUNDERS, BROILED. (Fr. — Carrelets

From Mrs. Beeton's Book of Household Management, 1861, page 384. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Cooked halibut, white sauce, No. 222, grated armesan cheese, salt and pepper, browned breadcrumbs, butter. Method. — Flavour the sauce to taste with Parmesan chees< Divide the fish into large flakes, put these into buttered scallop shls, cover with sauce, and sprinkle thickly with browned breadcrumbs^ To each add i or 2 small pieces of butter, cook from 15 to 20 miiites in a moderate oven, and serve. Time. — To prepare and cook, from 30 to 40 minutes. Ajrage Cost, is. 3d. for 6 coquilles. Allow i for each person. Seasonle at any 511.— HALIBUT, FRIED. (Fr.— Halibute fre.) Ingredients. — 2 Ib. of halibut, anchovy or shrimp sauce, 3. 288 or 314, i egg, breadcrumbs, frying-fat, i tablespoonful of flo^ £ a teaspoonful of salt, | of a teaspoonful of pepper, parsley. Method. — Divide the fish into small thin slices. Mix th^our, salt and pepper together, coat the pieces of fish lightly with tl mixture, and afterwards brush them over with egg, and toss thenifc bread- \\ 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..narnishcd with crisply-fried parsley. Send the sauce to table tureen. Time. — To fry, 6 or 7 minutes. Average Cost, 6d. to is. 6d. per Ib. Sufficient for 4 or 5 persons. Seasonable at any tune. 512.— HALIBUT, GRILLED. (Fr.— Halibute grill*.) Ingredients. — Halibut, oiled butter, salt and pep] Method. Divide the fish into slices not more than | of 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 for 10 or 12 minutes, turning them 2 or 3 times during >cess. Serve with lemon, or any fish sauce that may l>e prci Time.— From 10 to 12 minute^. Average Cost, 6d. to per ll>. or 7 o/. per ln-ail. Seasonable at any time. 513. HALIBUT PIE. (Fr.— Pate de Halibute.) Ingredients. — 3 Ib. of halibut, J of a pint of white sauce (see sauces), No. 222, or 223, i teaspoonful of anchovy-essei:-paste, or rough puff paste, salt and pepper. Method. M.ike the sauce as directed, and add the anchovy-esv tish, remove all the bones, and di\i«: > os. Place these in -ha good sprinkli Ijetween each layer. Cover with paste, hakein a lairly hot u\en t«-r aNnit I hour, then serve Time. — To bake, about i hour. Average Cost, 6d. to is. ad. pei lt>. 514.— HALIBUT PIE. (Fr.— Pate de Halibute.) Ingredients. — 3 Ib. of halibut, 2 ozs. of butter, } a pint of melted teaspoonful of anchovy-essence, salt and p:i puff-pa Method, Kt move all the skin and bone, and divide the fish into small Place these in a piedi. < rs, sprin, 1 jx-pper, ami mi -mall pieces of butter. I lie melted butter;is directed, add the anchovy-cs^ our the sauce over the fiit with;; hour in a in« Time. alxnit i hour. Average Cost, (kl. to is. 2(1 Sufllcient for o to 8 persons. Seasonable all the y 515.— HALIBUT, STEWED. Ingredients.^-3 or 4 Ib. of halibut, beer, i oz. of butter, i oz. of flour i small onion stuck with 2 cloves, i bay-leaf, i teaspoonful of lemonjuice, salt and pepper. Method. — This cooking process is particularly adapted for the head and shoulders. Wash and dry the fish thoroughly, put it into a stewpan, and barely cover it with beer. Add the onion, bay-leaf, 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 carefully to a hot dish, add the lemon-juice to the liquor, season to taste, strain and pour a little round the fish, and serve the rest separately. Time. — To stew, about £ an hour. Average Cost, 9d. to is. 2d. per Ib. Sufficient for 7 or 8 persons. Seasonable all the year. Note. — Halibut may also be cooked according to the numerous methods given for dressing cod. 516.— HERRINGS, BAKED, FRESH. (Fr.— Harengs

From Mrs. Beeton's Book of Household Management, 1861, page 390. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method. — \\'iish thoroughly in salted warm \\Mt-r. remove ill-- t.ul and fins, and cut the fish across into 2 -inch lengths. Bring lock <>r w.i'.-r to boiling point, put in tin- ".<! neces-. ":iing. and simmer gently lor 4' hour, while melt the butter in another stcwp.m, Iry the <>m«>n slightly, then add the flour, and iry slowly until well-browned. When the fish has 1 i hour, pour the liquor from it over: ed butter and -tir until lx>iling, then put in the mushrooms, wine and lemonred sauce, simmer gently for \ an hour ith the sauce strained over, and gar >n. Time.— T hours. Average Cost, uncertain. Sufficient 524.— LING, BAKED. (/•>.— Lingue Rotie.) Ingredients. 2 lb. of ling, 3 ozs. of butu r, i oz. of flour, | of a pint of milk, salt and pepper, ground n Method. — Wa- !i, and cut it into slices | « 1'ut thrsr into a bakiT utter, a pood easoning of salt and pcpp greas« and cook gently for i hour, hasting occasionally. rather more than ha:! I, mt-ll t: until it ! h ami Tim--. i luxir. Average Cost.. Sullici-

From Mrs. Beeton's Book of Household Management, 1861, page 395. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i lobster, i oz. of butter, 2 ozs. of flour, £ of 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 forms a compact mass 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 dice of lobster, and the cream (stiffly -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. Time. — About if hours, altogether. -Average Cost, 2s. to 2s. 6d. 531.— LOBSTER CREAM (Cold). (Fr.— Mousse de

From Mrs. Beeton's Book of Household Management, 1861, page 398. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i small lobster, 2 whitings, i gill of cream, 2 ozs. of butter, 2 ozs. of flour, i gill of fish stock made from bones of the whitings, 4 eggs, salt, paprika pepper, cayenne. Method. — Skin the whitings, remove the bones, and use the latter for the fish stock required. Split the lobster, take the meat from the shell, cut it into small pieces, pound it with the whitings together in a mortar, then pass through a wire sieve. Make a panada with i oz. of butter, 2 ozs. of flour, and the gill of fish stock, and work it thoroughly. Return the whiting puree to the mortar with the panada, mix well, and work in the yolks of 4 and thewhites 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 stiff 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 paper, place it in a stewpan containing some boiling water, and steam very gently for about | of an hour. Serve very hot with Supreme sauce poured over the cream. A little more cream may be added to the mixture than the above given quantity if a richer dish is desired. Time. — To steam about £ hour. Average Cost, 35. to 35. 6d. Suffift I Mullet. - il. i. Soused Mackerel. 2. Souchet of flounders. 3. Scalloped Cod's Roe.

From Mrs. Beeton's Book of Household Management, 1861, page 398. Read from the scan by computer, so a word may be off; the page itself shows the original.

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532.— LOBSTER CURRY. (/•>.— Homard au Kari.) Ingredients, i lobster (or tinned lobster of a reliable j of a pint <>t ii*h stock and milk jnixed, or all mill !. i t.iblespoonful of grated cocoanut, i dessertspoonful of curryp< I teaspoon ful of flour, i tcaspoonful < ozs. of but tor, i large onion, i apple (green gooseberries or rhubarb may be i tuted, -n-juice. Method. M'lt the butter in a stcwpan, put in the onion (coarsely chopped), the flour and curry-powder, and fry these gently ' minutes. Add the stock, milk, curry-paste, cocoanut, sliced and s.' •:! it l*>i:;mmer for i hour, stirring occasional n the it into inch-square pieces. When the ready, rub it through a fine sir urn it to the sau< seasoning to taste, and rc-lv jn.int, put in the pieces of lobs t.tnd draw tin m the side of the sto\ <>r j«> mi \ the lol natcd with the t! sauce, a- •: juue » boiled t; Ti rat.— About Average Cost,;*. to 2*. 6<L Sufficient for 4 or 5 persons. Seasonable from April to October. -ill cases the bsh mu 533. -LOBSTER CUTLETS. (Fr— Cotclcttes dc

From Mrs. Beeton's Book of Household Management, 1861, page 401. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace and cayenne to taste, bread-crumbs, puff 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 in KECIPES FOR COOKING FISH 347 the shell, which must be nicely cleaned, and have a border of puff-paste. Cover it with breadcrumbs, place small pieces of butter over, and brown before the fire, or with a salamander. If tinned lobster is used, a shallow pie-dish replaces the shell. Time. — £ of an hour. Average Cost, js. 6d. Sufficient for 4 persons. 538.- LOBSTER MAYONNAISE. (Fr.— Mayonnaise de Homard.) Ingredients. — I large lobster, 4 lillcted Gorgona anchovies, i hardegg, 6 stoned olives, 4 gherkins, a few slices of pickled beetroot, a t iblespoonful of capers, i 1 irgeo r 2 small let u, onnaise s.. Method. — Cut the lobster in two lengthwise, break the claws carefully, remove the meat intact, if possible, and cut the remainder of the lobster into small pieces. Wash and dry the lettuce, tear it into small pieces, put it into a bowl with the small pieces of lobster, and add ally sufficient Mayonnaise to moisten the whole. Arrange this in the centre of a round dish in the form of a dome, mask it \\ith very stiff Mayonnaise sauce, and surround it with pieces of boiled egg. Garnish tastefully with strips of anchovy, strips or of gherkin, fancifully-cut pieces of beetroot, olives, and capers. Keep until required, and serve as cool as pos> Time. — Half an hour. Average Cost, 33. 6d. to 4$. Sufficient for 6 to 8 persons. Seasonable from April to October. 539.— LOBSTER PATTIES. (Fr.— Petits Patts dc

From Mrs. Beeton's Book of Household Management, 1861, page 402. Read from the scan by computer, so a word may be off; the page itself shows the original.

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540.— LOBSTER, POTTED. (Fr.— Terrine de Homard.) Ingredients. — 2 lobsters, 6 ozs. of butter, ground mace, grated nutmeg, Method. — Remove the meat carefully from the shell, keeping the pieces 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 i 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. Time. — 1£ to i£ hours. Average Cost, for this quantity, 35. 6d. to 45. 6d. Sufficient for 5 or 6 small pots. 541.— LOBSTER, RAGOUT OF. (Fr.— Ragout de

From Mrs. Beeton's Book of Household Management, 1861, page 404. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 mackerel, water, salt, parsley sauce (No. 311). Method. — Remove the roes, wash the fish, put them into the fishkettle, with just sufficient 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 appearance 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. Time. — From 10 to 15 minutes. Average Cost, 6d. to 9d. each. Sufficient for 5 or 6 persons. Seasonable from April to July. THE MACKEREL (Fr. maquereau) is not only one of the most elegantly shaped, but one of the most beautifully coloured of the fish that frequent our coasts. The characteristic metallic lustre of its body is familiar to all. The mackerel is a migratory fish, and visits in enormous shoals the coasts of England in May and June, and those of Scotland in July and August. It is captured by means of drift-nets, in which it is caught by entangling its head in the meshes. The mackerel spawns in May and June. The Romans were acquainted with this fish, and made from its fat the celebrated " sarum," or " relish." The mackerel rarely exceeds the weight of 2 Ib.; its ordinary length is between 14 and 20 inches. When taken out of the water it dies immediately, and for a short time emits a phosphorescent light. 546.— MACKEREL, BROILED. (Fr. — Maquereau

From Mrs. Beeton's Book of Household Management, 1861, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 medium-sized mackerel, £ of a pint of Bechamel sauce, i£ ozs. of butter, i teaspoonful of lemon-juice, salt and pepper. Method. — Wash, dry, and fillet the fish. Melt the butter in a sautepan, and fry the fillets without browning them. Remove the fish and keep it hot, put in the Bechamel sauce, and bring nearly to boiling point; then return the fish to the stewpan, cover closely, and simmer REcir;: COOKING FISH gently for 10 minutes. Remove the fish carefully to a hot dish, add the lemon-juice to the sauce, season ii necessary, and strain over the Time. — About | an hour. Average Cost, 6d. to is. Sufficient for 4 persons. Seasonable from April to July. 548.— MACKEREL, PICKLED. (Fr.— Maquereau

From Mrs. Beeton's Book of Household Management, 1861, page 406. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method. — Prepare and cook the fish as in tl..ng recipe, but without the paper cases, or grill them, and serve with Tartar (see Sauces, No. 2 555.— MUSSELS. (Fr.— Moules.) Ingredients, i quart of mussels, i oz. of butter, | an oz. of i tablcspoonful of \ -poonful Method. — Brush the shells thoroughly, and wash the musv Put them into an iron saucepan wit: into a steamer). Sprinkle with a little salt, spread a cl«-.m wot cloth and let them cook in tho steam until the shells open a little. Take them out of the shells, and strain tho liquor into a basin. Carefully remove the little weed which is found under the Mack tongi the butter, add the flour, and cook for 3 or 4;*mr in tho mussel \n\\. ^ils. Cool ->r and, oason; by tho side <»f if.:1 th« «• i;s il !'nt in -els to re 111'- xai: Time. — About \ an hour. Averafe Cost. Kd. Sufnciet persons. Seasonable all tl 556. OYSTERS DEVILLED. (Fr.— Huitres d la Ingredients. — i dozen oysters, i oz. of butter, cayenne, salt, lemon, brown bread, butter. Method. — Open the oysters carefully so as to preserve as much of the as possible, and lea\ shells. Sprinkle tin in 1 more liberally with i avenne. and to ea< h «»i. a small sters on a gi slow fire until thoroughly heated, then serve with sliced lemon and thin brown bread <T. Time. ^ mm ook. Averaff Cost, 2S. per Seasonable nl. 557. OYSTERS, FRICASSEED. (FrFricass6c aux Huitrcs.) Ingredients. 18 large oysters, 2| ozs. <»i liuiier, 4 i«.ur, i gill of white stock, £ of a gill of cream, the yolks of 3 eggs, i teaspoonful of lemon-juice, salt, nutmeg, white pepper, 10 small heartshaped slices of fried bread. Method. — Open the oysters, preserve the liquor, remove the beards, put the oysters in a stewpan with i 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 remaining 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 croutes of fried bread and a few sprigs of parsley. Time. — About 15 minutes. Average Cost, 33. 6d. Sufficient for 6 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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558.— OYSTERS, FRIED. (Fr.— Huitres f rites.) Ingredients. — i dozen oysters, fritter batter, % a teaspoonful of finely-chopped parsley, £ of a saltspoonful of grated lemon rind, fry ingfat. Method. — 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. Time. — To fry, about 4 minutes. Average Cost, 2S. per dozen. Seasonable from September to April. 559.— OYSTER FRITTERS. (Fr.— Beignets aux

From Mrs. Beeton's Book of Household Management, 1861, page 412. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.— i dozen large oysters, i a stick of celery (white part ly), 1} ozs. of butter, i glass of sherry, i teaspoon ful of cornflour, large picked shrimps, a little stock, lemon-juice, seasoning, and.—Beard the oysters, cut them in halves, and blanch them i'.ior. which should be preserved. Wash and trim the fcfl portions, chop r well on a: oz. of butter in the chafing-dish or idd the o • m minutes. Then add the oysters, and their liquor, and season with salt and p c cornflo I stock, and incorporate this with the: s, etc. Stir until it boils, adding a little more stock to moisten. th a few drops of lemonjuice, and add the shrimps. Put ler of the butter, and cook very gc minutes, hopped parsley, and serve from the chafing-dish. Time. — 20 minutes. Average Cost, 2s. 6d. to 35. Sufficient for 3 or 4 persons. Seasonable from September to April. 563.— OYSTERS, MARINER'S FASHION. (Fr.—

From Mrs. Beeton's Book of Household Management, 1861, page 413. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 18 sauce oysters, \ glass Chablis, i tablespoonful of chopped parsley, i tablespoonful of chopped shallots, i oz. of fresh breadcrumbs, i oz. of butter, \ a lemon, salt and pepper. Method. — Beard the oysters, and put them with their liquor in a piedish; 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. Time. — To bake, about 15 minutes. Average Cost, 2s. 9d. to 35. 6d. Sufficient for 5 or 6 persons. Seasonable from September to April. 564.— OYSTER OMELET. (Fr. — Omelette aux

From Mrs. Beeton's Book of Household Management, 1861, page 414. Read from the scan by computer, so a word may be off; the page itself shows the original.

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571.— 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 ards, 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 \\.inn wau-r, cleaned, and the gills and fins removed. 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. Time. — 10 to 20 minutes. Average Cost, 6d. to is. each. Sufficient for 4 or 5 persons. Seasonable from May to 1 Note. — Tench may be boiled the same way. and served with the same THE PERCH (Fr. perdu).— This is one of the best and most common of fresh-water fish found in nearly all the rivers and lakes of Britain and Ireland, and the whole of Europe within the temperate zone. It is extremely voracious, and has, contrary to the usual nature of fresh-water fish of prey, the peculiarity of being gregarious. The teeth of the perch are numerous and large -. its scales are ctenoid, or comb-shaped; the gill-cover and dorsal fin are furnished with spines; the tail and pectoral fins are of a bright red colour. May to the middle of July to the best season for angling for perch. Larffo miri.UTi..< thu n>h arc LreU a:.J; n-vrvcui ID th<- p:-,d*,-f lUn.p.t.ii......irt M i Safe*] Kir* The perch possesses great vitality, and wUl live far a considerable time out of water if its gills be kept moist The bass fa frequently called the sea-perch. The CLIMMNO PEACH of India, by a remarkable arran*et nm t of the cells of the pharyngeal bones, which retain moisture in the gills for a considerable period, is able to migrate overland in search of a fresh supply of water when the pools in which:)« are dried up. It progresses by means of its stifl spiny fins. The name " climbing perch " has been given to the fish from the supposition that it climbs the rough stems of the palmr--< -. 572.— PERCH, FRIED. (Fr.— Perche frite.) Ingredients. — 4 perch, egg, breadcrumbs, frying-fat, salt, p« 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. Time. — About 20 minutes. Average Cost, from 6d. to is. each. Allow i medium-sized fish to each person. Seasonable from May to 573.—PERCH, STEWED. (Fr.— Perche au Vin

From Mrs. Beeton's Book of Household Management, 1861, page 417. Read from the scan by computer, so a word may be off; the page itself shows the original.

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578.— PIKE, STEWED. (Fr— Brochet en compote.) Ingredients. — i small pike, slices of bacon, i oz. of butter, £ a pint of stock or water, i glass of sherry, salt and pepper. Method. — 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 15 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 Time. — To stew, about £ an hour. Average Cost, 3d. to 6d. per Ib.

From Mrs. Beeton's Book of Household Management, 1861, page 422. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 according to the directions given for cooking herrings. 580.— PLAICE, BAKED. (Fr.— Pile Farcie.) Ingredients. — i medium-sized plaice, 2 tablespoonfuls of white breadcrumbs, i tablespoonful of finely-chopped suet, i dessertspoonful of finely-chopped parsley, £ of a teaspoonful of mixed herbs, a pinch of nutmeg, salt and pepper, i 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 £ 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 possible, and fill with the forcemeat. Instead of drawing the sides of the fish close together, fill up the gap with forcemeat, and, with a knife, flatten the surface to the level of the fish. Brush over with the remaining 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. Time. — To prepare and cook, from 35 to 40 minutes. Average Cost,:o is. 6d. Sufficient for 3 or 4 persons. Seasonable all the year. Note. — The forcemeat may be varied by using shrimps or oysters (see Fish THE PLAICE (Ft. plie) is one of the commonest species of the PkurontctuUu, or flat-fishes, and k found in large quantities on the coasts of England, and the Baltic and Mediterranean seas. Its upper side is brown with red or orange spots. The plaice feeds near the bottom of the sea, and is caught by trawl nets. Although less delicate in flavour than the sole, the plaice is a favourite foh 581.— PLAICE, FILLETS OF, WITH WINE SAUCE. (Fr. — Filets de Plie au Vin Blanc.) Ingredients. — i medium-sized plaice, a glass of Chablis or Sautcrno wine, 6 mushrooms, i blade of mace, 2 ozs. of butter, 2 shallots, J oz. of flour, i gill fish stock, the yolk of i egg, pepper and salt. Method.— Take the black skin off the fish, remove the f trim these as neatly as possible, and cut each into 2 or 3 fillets of an even size. Place these in a buttered sautepan, season with pepp< salt, moisten with the wine and about a tablcspoonful 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 15 minutes, or less, according to the icss 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 10 minutes. Cut the mushrooms into slices. Season and strain the sauce, add the yolk of the egg,:p long enough to bind the ingredients together, then add the mushrooms. Dish up the fish, pour the sauce over the fillets, garnish Time. — About J an hour. Average Cost, is. 6d. to is. 9d. Sufficient for 4 or 5 persons. Seasonable all the year round. 582.— PLAICE, FRIED. (Fr.— Plie Frite.) Ingredients. — i medium-sized plaice egg, breadcrumbs, frying-fat, flour, salt and pepper, parsley. Method. — Wash, dry, and fillet the fish, and cut it into pieces convenient for serving. Season a good tablcspoonful 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 fried parsley, and serve with anchovy, shrimp, or melted butter sauce. Time.— To prepare and cook, about $ an hour. Average Cost, i Sufficient for 5 or 6 persons. Seasonable all th 583.— PLAICE, FRIED. (Another Method.) Ingredients. — i medium-sized plaice, flour, salt and pepper, fryingfat or 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, atout 10 minutes. Average Cost, is. to is. 4d. Sufficient for 3 or 4 persons. Seasonable all the year round. 584.— PLAICE, OR SOLES, ROLLED.

From Mrs. Beeton's Book of Household Management, 1861, page 422. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i plaice or 2 soles, lemon-juice, pepper and salt, £ a shallot, i bay-leaf, parsley, 2 cloves, i oz. of butter, i oz. of flour, \ a pint of fish stock, (i gill of milk, i gill of water, i tablespoonful of Method. — Fillet the plaice, season the fillets with salt, pepper, and lemonjuice. 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 a little chopped parsley on the top, and serve very hot. Time. — To bake, from 5 to 10 minutes. Average Cost, is. 3d. to is. 6d., when plaice is used. Sufficient for 5 to 6 persons. Seasonable all the year round. 585.— TO BOIL PRAWNS, OR SHRIMPS.

From Mrs. Beeton's Book of Household Management, 1861, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method. — Prawns should be very red, and have no spawn when cooked; 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 overboiled, as they then become tasteless and indigestible. Time. — Prawns, about 8 minutes; shrimps, about 5 minutes. Average Cost, prawns, 9d. to is. 6d. per dozen; shrimps, 4d. to 6d. a pint. Seasonable all. the year. THE PRAWN (Fr. crevctic) is a crustacean allied to the lobsters and crabs, and resembles the shrimp in its appearance, but it is much larger and more delicate in flavour. Its colour is light orange-grey and the body is almost transparent; it changes to red when boiled, and becomes opaque. The prawn 3t>9Uijds in various parts of the English coast, especially in the south and south-west. 586.— PRAWNS, CURRY OF. (Fr.— Crevettes a 1'Indienne.) Ingredients. — 2 dozen prawns, i£ ozs. of butter, i dessertspoonful of curry powder, i dessertspoonful of flour, i sour apple coarsely-chopped, i siiuill onion sliced, i tablespoonful of cocoanut grated, i tcaspoonful of lemon-juice, £ a pint of stock, salt. Method. — Shell the prawns and put them aside. Melt the butter in a stewpan, fry the onion without browning, then add the currypu \vder and flour, and fry slowly for at least 20 minutes. Add the stock, apple, cocoanut, and a little salt, simmer gently for £ an hour, rain and return to the stewpan. Season to taste, add the lemon - put in the prawns, and when thoroughly hot serve with \vellboiled n<. Time. — About i hour. Average Cost. Cording to the i the prawns. Sufficient for 5 or 6 persons. Seasonable at any 587.— PRAWNS, TO SERVE. In the centre of a dish place a dariol mould, or a small basin w1 U required, and cover it with a small. Arrange tin prawns around in the form of a pyramid, garnish with tufts of y, and s< 588.— PRAWNS, OR SHRIMPS, POTTED.

From Mrs. Beeton's Book of Household Management, 1861, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.— i quart of fresh prawas or shrimps, $ of a Ib. of butter, rayenne, pounded mace or nutmeg, a 1. Method.- The fish should be perfect!;-ge as possible. Hoil, then shell them and divide tlu-m slightly, and pound to a paste r with the butter and seasoning. Rub through a fine I into small pots, cover with clarified butter, and when cold tic down < 1<> Tlme.— S minutes, to lx.il the prawns. Average Cost, is. 3d. to 23. 589. SALMON BAKED, ITALIAN STYLE. (Fr.— Saumon etufe a 1'Italienne.) Ingredients. — About 2 Ib. of salmon (middle), 2 small shallots (p iopped\ i teaspoonful of chopped parsley, salt and pepper, 1 nutmeg, i small izlass of claret, Genoise or tomato sa Method. Cut the fish into 2 or 3 even-sized slices, place these on a Wdl-btlttered baking-tin or sautr pan. Season with salt, pepper, and A littl r the chopped shall* »: 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 Genoise or tomato sauce over the slices of salmon. The essence left in the pan in which the fish was baked must be utilized for flavouring the sauce. Time. — To cook, about 15 minutes. Average Cost, 33. 6d. Sufficient 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, i small onion, % a leek, i strip of celery, 6 pepper-corns, a bouquet-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 Ib. 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. Time. — From 7 to 10 minutes per Ib. Average Cost, from is. 3d. to 2s. 6d. Sufficient, allow from 4 to 6 ozs. per head. Seasonable from

From Mrs. Beeton's Book of Household Management, 1861, page 425. Read from the scan by computer, so a word may be off; the page itself shows the original.

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591.— SALMON, BOILED. (Fr.— Saumon bouilli.) Ingredients. — Salmon, salt, boiling water. Method. — 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 ensuring 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. Time. — According to size. Average Cost, is. 3d. to 2s. 6d. perlb. Sufficient— 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 To CHOOSE SALMON. — To be good, the belly should be firm and thick, and this may readily be ascertained by feeling it with the thumb and finger The circumstance of this fish having red gills, though given as a standing rule in most cookery books, as a sign of its goodness, is not at all to be relied on, for this appearance can be proiucjd artificially. 592.— SALMON BAKED WITH CAPER SAUCE.

From Mrs. Beeton's Book of Household Management, 1861, page 426. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 slices of salmon, £ of a Ib. of butter, £ a teaspoonful of chopped parsley, i shallot, salt and pepper, and grated nutmeg to taste. (Caper sauce No. i; Method. — Lay the salmon in a baking-dish, place the pieces of butter over it, and add the other ingredients, nibbing 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 with tomato sauce is very delicious. Time. — About J of an hour. Average Cost, 33. 6d. Seasonable from

From Mrs. Beeton's Book of Household Management, 1861, page 427. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — The remains of cold fish of any kind, to each | Ib. of which allow i£ ozs. of butter, 2 ozs. of flour, i a pint of milk, i teaspoonful of anchovy-essence, i teaspoonful of walnut ketchup, | a spoonful of made mustard, salt and pepper, cayenne, bread cm: Method. — Melt the butter in a stewpan, add the flour, and cook for 3 or 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 anchovy-essence, ketchup, mustard, and a liberal seasoning of salt and pepper, and a small pinch of cayenne. Stir over the fire until the mixture is thoroughly hot, then fill the scallop-shells (previously wellbuttered), cover lightly with breadcrumbs, place on the top of each ill pieces of butter, and bake in a hot oven until nicely browned, or brown the surface with a hot salamander. Time. — £ an hour. Average Cost, is. 6d. 616.— SCALLOPS, FRIED. (Fr.— Potencies Frits.) Ingredients. — 18 scallops, i egg, ± oz. butter, 2 ozs. of flour, i gill of milk, salt, pepper and cayenne, frying-fat, parsley. Method.— Drain the scallops on a cloth. Sift the flour into a add a pinch of salt. Melt the butter, beat up the egg, stir both into flour, add the milk, and work until quite smooth. If too tl a little more melted butter or milk may be added. Let the batter:\ hour, then stir in a dessertspoonful of chopped parsley. Season the scallops with a lir a good pinch of white pepper, and a small pinch of cayenne. Dip them into the batter, drop them one by one into hot fat, fry 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) Time. — To fry, from 5 to 6 minutes. Average Cost, is. 6d. Sufficient for 8 or 9 persons. Seasonable from January to June. THE SCALLOP (Fr. petoncle) is allied to the oyster, and is highly esteemed for the table. The shells of the scallop were worn in their hats by pilgrims in the Middle Ages, to show that they had made a pilgrimage to the Holy Land. 617.— SCALLOPS AND MUSHROOMS. (Fr.— Petoncles aux Champignons.) Ingredients. — 6 scallops, 6 large flap mushrooms, i oz. of butter, i 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 a little 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 cooking remove the stalks of the mushrooms, peel them and fry 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. Time. — About i£ hours. Average Cost, is. to is. 6d. Sufficient for 4 or 5 persons. Seasonable from January to June. 618.— SCALLOPS, SCALLOPED. (Fr.— Petoncles en coquilles.) Ingredients. — 12 scallops, i teaspoonful of finely-chopped parsley, breadcrumbs, butter, salt and pepper. Method. — 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 breadcrumbs, and add two or three bits of butter. Bake in a moderate oven until well-browned, and serve in the shells. Time. — 30 minutes. Average Cost, is. 2d. to 2s. Sufficient for 5 or 6 shells. Seasonable from January to June. 619, SCALLOPS IN SHELLS. (Fr.— Petoncles en coquilles.) Ingredients. — 1£ dozen of scallops, a cupful of breadcrumbs, i oz. \ &

From Mrs. Beeton's Book of Household Management, 1861, page 435. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i. Cold Border of Salmon. 2. Mayonnaise Fioh. 3. Timbale of Turbot. of butter, i t;ill white sauce, cayenne, and salt, a little chopped parsley, and a squeeze of lemon. Method. — Trim the scallops by cut ting off the beards and black parts, ie 6 shells, butter them, and strew in a few bread crumbs. Put 3:>s 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. Time.— 20 minutes. Average Cost, is. 6d. to 2S. Sufficient for 6

From Mrs. Beeton's Book of Household Management, 1861, page 438. Read from the scan by computer, so a word may be off; the page itself shows the original.

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620.— SCALLOPS, STEWED. (Fr. - - Ragout de petoncles.) Ingredients. — 12 scallops, i oz. of butter, i oz. of flour, lemon-juice or vinegar, salt and Method. — Open the shells hke an oyster, remove the scallops, and trim 1 and Mack parts. \\\^ii well in j or 3 waters, then them with warm w.itcr, and boil gently from 50 to 60 minutes. Meanwhile knead the flour and butter well together, mix in.1 little salt and popper, separate into small pieces, and add them to the conof the stcwjun 20 minutes before serving. \Vh< place the scallops on a hot di uicc to ta juice or vineg i Time. — About i hour. Average Cost, is. 6d. to js. Sufficient for 4 per-

From Mrs. Beeton's Book of Household Management, 1861, page 439. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.— 18 scallops, milk, butter, i small onion, i clove. | bay white s.u. Method. Wash the scallops, or escallops, as these shell-fish r.-ill.-d l.solutely necessary, as thPut the scallops in a stewpan. with sut'i with a dove, also | a bay-leaf and a pinch of salt, and boil for 15 nu: •,iin, an«l fmi*h conkini; in white sauce, an < <c of utter or ixxMiful of cream being added at the tr ich of cayenne and a grate of nutmeg is reconr Time.- I an hour. Average Cost Sufficient for 8 or Seasonable from January; 622.— SEA-BREAM, BAKED. (Fr.— Breme de Mer rotie, au four.) Ingredients. — i bream, seasoning to taste of salt, pepper and cayenne, £ of a Ib. 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 found a great improvement to stuff the fish before baking. Time. — Rather more than 30 minutes. Average Cost, 4d. to 6d. per Ib. Seasonable in summer, but may be procured all the year round. Note, — 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. THE SEA-BREAM (Fr. breme de mer). — A popular name given to fish of the genus Brama — 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. MR. YARRELL'S RECIPE. — " When thoroughly cleansed the fish should be wiped dry, but none of the scales should be taken off. In this state it should be broiled, turning it often, and if the skin cracks, flour it a little to keep the outer case entire. When on table, the whole skin and scales turn off without difficulty, and the muscle beneath saturated in its own natural juices which the outside covering has retained, will be of good flavour." 623.— SHAD, BAKED. (Fr.— Alose roti, au four.) Ingredients. — i shad, 2 or 3 slices of bacon, 3 or 4 ozs. of veal forcemeat (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 £ to i hour. Serve with a suitable fish sauce, or a tureen of good beef gravy. Time. — About i£ hours, altogether. Average Cost, 2s. 3d. Sufficient for 5 or 6 persons. Seasonable from April to June. 624.— SHAD, BOILED, WITH DUTCH SAUCE.

From Mrs. Beeton's Book of Household Management, 1861, page 439. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i medium-sized sole, 2 tablespoonfuls of breadcrumbs, i tablespoonful of finely-chopped suet, i dessertspoonful of finelychopped parsley, £ of a teaspoonful of mixed herbs, i 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 breadcrumbs, 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 is. Qd. to 2S. 3d. 642.— SOLE WITH CREAM SAUCE. (Fr.— Sole a la Ingredients. — i medium-sized sole, i pint of milk (or milk and fish stock), 2 ozs. of butter, i£ ozs. of flour, 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 lengthwise 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 15 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; 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. Time. — To bake, from 10 to 15 minutes. Average Cost, is. gd. to 2S. 9d. Sufficient for 4 persons. Seasonable at any time. RECIPES FOR < OOKfNG FISH 385 643.— SOLE A L'EPICURIENNE. Ingredients, -i medium-sized sole, | of a pint of p>od brown sauce, •onful of sherry, i tomato, u button mushrooms, readcmn Method. Wash and skin the sole, and cm Hru>h each piece over with egg, coat with breadcrumbs, and fry in hoi Iv the brown s.u: •••wpan. put in th< ti.sh. tomato and mushrooms, co\ gently for autes. K..-move the fish carefully, and arrange it on a ho: in the form of a whole sole. Add the sherry to the s.t >on to in over the 1, h with the mushrTime. hour. Average Cost. to 2s. yd. Sufficient for 3 or 4 persons. Seasonable at any tune. 644. -SOLE, FILLETS OF, IN CASES. (/<>.— Filets de

From Mrs. Beeton's Book of Household Management, 1861, page 446. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. - 2 medium 11 i.irrot.sliced), I ba\ ij ozs. of butter, \ a pint of milk, j ozs. of L ^c, 2 ors. of flu., 3 eggs, salt and pepper to taste, Method. up the ' the milk with t i carrot ar. roll up. and pi m a bur M. Season with ] (K)ach about 8 mm reparc a SOU!:i the dd the le mainder of butter, and bunto the boil, stir in the flour whilst lx.ilm», a wooden spoon or spatula until the - of the pan. t hcese, and season with ar lients cool a little, and Mir in the ic 3 eggs and t s of two. Butter some small china or paper souffle cases, put a dessertspoonful of th< mix1 iiid upon \ a fillet of sole with a • f the liquor of the ti>h. 1 ill up CMinixtum a movleiate oven for about 15 minutes. Dish hot, may be baked in one souffle < Time.— J of an hour. Avenge Cost, Sufficient for 8 persons, allou dl souffles for each. Seasonable at any time. 645.— SOLE, A LA COLBERT, FILLETS OF. Ingredients. I i soles, i oz, of butter, i tcaspoonful of o finely-chopped parsley, i teaspoonful of lemon-juice, cayenne, pepper and salt, browned breadcrumbs. Method. — Mix the butter, parsley, lemonjuice 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 15 minutes. When done, roll quicky in the browned breadcrumbs, place a small round pat of the Maitre d'Hotel on the top of each, and pour round anchovy or some other sauce. Time. — About 15 minutes. Average Cost, 2s. 3d. to 2s. 9d. Sufficient 646.— SOLE A L'HORLY, FILLETS OF. Ingredients. — i fairly-large sole. For the marinade, or brine: I tablespoonful of lemon-juice (or the same quantity of mixed tarragon and chili vinegar), i 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, i tablespoonful of salad-oil or melted butter, the white of i egg, salt. Method. — Wash, skin and fillet the sole, and divide each fillet lengthwise and across into two. Place the fillets in a deep dish with the marinade, and let them soak for i 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 stifflywhipped 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 fat, and fry until goldenbrown. Dish on a folded serviette or fish paper, and garnish with fried parsley. Time. — Altogether, i£ to if hours. Average Cost, 2s. to 2S. 6d. 647.— SOLES, FILLETS OF, NORMANDY STYLE. (Fr. — Filets de Sole a la Normande.) Ingredients. — 2 soles, white wine, i finely-chopped shallot, butter, cooked oysters, mussels, mushrooms, Normande sauce (No. 204). Method. — Clean, skin, and trim the soles, remove the fillets, fold 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 finelychopped shallot, place a few pieces of butter here and there, and cook in the oven for about 10 minutes. Have ready a garniture of prepared oysters, mussels, button mushrooms, and croutes or fleurons (little half-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 \vith croutes of bread made from rasped French dinner rolls (buttered slices browned in the oven) or with neurons. Serve the remaining sauce separately in a boat. --If smelts are in season this dish should be garnished with a few dried snu Its in addition to the other garniture. Time. — To cook, 10 minutes. Average Cost, 45. 3d. to 45. pd. Suffi648. -SOLES, FILLETS OF, POLISH STYLE. (Fr.— Filets de Soles, a la Polonaise.) Ingredients. S"Ks, white wine, truffle, whiting forcemeat (No. 415), prawns or cravlish. Tomato Sauce (No. 281.) Method.— Skin and fillet the soles, flatten them a little, fold and pare. and put them in a buttered saute-pan. Season with pepp< salt, add a wine-glassful of white \\inc, cover with buttered paper, and ro<»k in the oven for about 10 minutes. Have ready a buttered border mould, decorate the sides with a few fancifully-cut slices of U 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 cin and place a prawn or crayfish tail on top of each fillet. Fill the with a salpicon of truffles, mushrooms, olives, and ills. Sauce over carefully with a well; Time. — To cook, about 10 minutes. Seasonable all 649.— SOLE, ROLLED FILLETS OF, CARDINAL STYLE. (Fr.— Paupiettes de Sole a la

From Mrs. Beeton's Book of Household Management, 1861, page 447. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i medium-sized sol at of good aelv-cho; i tablespoonful of fiuelv-rhnpprd; \ ateaspoontul r.uh ot anchovy and H.i:. salt and pej Method. Melt the buf pan. ad«l the rest of the in • v and II. and warm gradually, {nit it into tlupan as soon as the con ten1 •r \ an hour. !(ld the ancliovv an«l Harvev's sauce; then place the in the sauce o\ Time. — About 40 minutes. Average Cost, 2s. 3d. Sufficient for 2 or 655.— SOLE WITH MAITRE D' HOTEL SAUCE. (Fr.— Sole a la Maitre d' Hotel.) Sole & 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 finelychopped parsley and a teaspoonful of lemonjuice, both of which must be stirred into the sauce just before serving. 656.— SOLES, PAUPIETTES OF, RICHELIEU STYLE. (Fr. — Paupiettes de Soles a la Richelieu.) Ingredients. — 2 large soles, i whiting, 3 ozs. of breadcrumbs, 3 ozs. of butter, the yolks of 4 eggs, 2 ozs. of lobster-meat, i oz. of lobster butter, 2 tablespoonfuls of cream, i finely-chopped shallot, i gill of white wine, i dessertspoonful of chopped parsley, lemonjuice, pepper and salt, 8 small croutes of fine bread, 8 mushroom heads, i truffle, £ an oz. of flour, \ a pint of white stock. Method. — Skin the soles, remove the fillets, flatten them a little. Put the bones in a stewpan with % a pint of water and the stock, reduce to half 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 i£ ozs. of butter and yolks of 3 eggs, season with pepper and salt, mix in a teaspoonful of chopped parsley and rub through a sieve. Spread one side of each fillet with the forcemeat, roll up, trim a little, and wrrap each fillet in a piece of buttered paper. Place them closely in a buttered saute-pan, sprinkle with a few drops of lemon-juice, cook for 5 minutes in the oven, then add the wine, baste well, and cook for another 10 minutes, or longer if required. Spread one side of each croute with the remaining forcemeat, and bake for a few minutes. Take up the fillets, remove the paper, place upright on the croutes, put a mushroom head on each, and keep hot. In the meantime, knead i oz. of butter with the flour, stir over the fire for a few minutes, add the liquor of the fillets and the reduced stock, stir until it boils, and simmer for 15 minutes. Bind with the yolk of egg, strain, work in the lobsterbutter, and season to taste. Dish up the paupiettes, sauce over, sprinkle with chopped parsley, place a star of truffle in the centre of each, and serve. Time. — About i hour. Average Cost, 55, to 53. 6<L Sufficient for 8 657.— SOLES WITH MUSHROOMS. (Fr.— Soles aux Champignons.) Ingredients. — 2 medium sized soles, £ a pint of mushroom sauce, milk, salt and popper. Method. — Skin and trim the soles, place them in an earthc: tficiently 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;n 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 and ser Time. — To cook the soles, from 10 to 15 minutes. Average Cost, 2s. '*!., exclusive of the sauce. Sufficient for 3 or 4 persons. StiiQB able at any time. 658.— SOLE, PORTUGUESE STYLE. (Fr.— Sole a la

From Mrs. Beeton's Book of Household Management, 1861, page 451. Read from the scan by computer, so a word may be off; the page itself shows the original.

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s (Fr. fstttrseom) was highly esteemed by the Roman*, and in the time of the Emperor Sevenis it was regarded as one of the most important delicacies of the table. Its virtues are celebrated by the poet Martial. The sturgeon is an inhabitant of the Ba Caspian, and the Black Seas, and of the Danube, the Volga, the Don, and other Urge nvera. It nds in the rivers of North America, and is occasionally taken in the Thames, in the Esk. and in formerly it belonged by hereditary right to the King. The avenge length of the common sturgeon b about 6 feet, but other species, as the great or white sturgeon frequently dimensions. The STKM.KT, a smaller species about j feet in length, found in the Caspian Sea and some Russian rivers, is the most delicate in flavour, and its roe b the most highly esteemed for nuking caviare. In general form the sturgeon b somewhat slender; the body b covered with bony plates in longitndmtl r ws; to • rtt town* t twtk ti rttvrt i a •:.• mm M* i i: to IM.1 tl HM of a proboscis. Its tail is ketencmal. or unequally lobed. The sturgeon, besides its exsh. b valuable for its roe, from which caviare b prepared, and abo for its air-bladder, which furnishes the finest rengMff; both these products constituting important articles of commerce. 664. -STURGEON, BAKED OR ROASTED. Ingredients. I ncl of a sturgeon, veal forcemeat ng. Method. — Was.in the fish, split it down ti side, carefully;: fill the - -\ith the fore. i in its original form, and tie a buttered paper over the in a baking-dish or tin baste well, and bake from i to 1 1 hours in a mo '. basting frcqii' with good brown gravy or a sn Time. — Altogether, \\ to i Average Cost, is. 6d. to 33. 6d.. Seasonable:il to Sep in»fon m.iy Upl.imlv U«il«-«l. and served with Dutch sauce. The tx>ihng. 665. -STURGEON CUTLETS. (Fr. — Cotelettes d'Esturgeon.) Ingredients. — ^ Ib. of sturgeon, | a tcaspoonful of • >pped teaspoon fill of finely-grated Icnmn-rind. e^g r.nd 1 tomato sauce (No. Ingredients. Cut the fish it utlet1 season with salt a: in hot fat until lightly browned on Time. To trv..iU,ut s. Average Cost, from Sufficient: i '. or 8 persons. Seasonable. April • 666.— STURGEON, MARINADED. (Fr.— Esturgeon marine.) Ingredients. — 2 or 3 Ib. of sturgeon, i£ ozs. of butter, i Spanish onion chopped, i small carrot sliced, £ of a turnip coarsely-chopped, i strip of celery chopped, 2 bay-leaves, i dessertspoonful of chopped parsley, £ a pint of vinegar, i pint of fish stock or water, i blade of mace, 6 peppercorns, \ a teaspoonful of 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 a little stock or water. This stock is employed to form 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 1 5 minutes, then turn the preparation into an earthenware 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 Time. — About 2 hours, when using raw fish. Average Cost, sturgeon, from is. 6d. per Ib. Sufficient for 8 or 12 persons. Seasonable, April to 667.— STURGEON, PROVENCALE STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 455. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cndi may also be plainly boiled or bal. 673.— TROUT, BAKED. (Fr.— Truite rotie au four.) Ingredients. — 2 trout, veal forcemeat (see forcemeats), 3 ozs. of butler, I oz. of flour, i dessertspoonful of capers, i teaspoonful of lenumjiii<< poonful of anchovy-ess. tit. Method. Clean, s< the ion • 1, put it iiiMd i|> the openings. or dish will; and buK Unit \ an hour, 1 and the rest of the butt' nd when the ii^}\ is ready n it to a, and strain t! dish on to thand 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 sTime.— i hour, altogether. Average Cost, is. to js. per Ib. Sufficient for 5 or 6 persons. Seasonable from February to Septcml>er. 674. - TROUT, BOILED. (Fr.— Truite bouillie.) Ingredients, j medium M/<d u t,i pint of m<h<d butter,; tal.lespoontul <-i » o.u -li and jMethod. and wash the trout, barely cover t; >ut not quite boilid water, and simmer gently from 10, according to si/.1 the eason to taste, pour o\ Time. -From i<> to i: minutes. Average Cost, is. to 2S. per ib. Suincient for 3 or 4 persons. 675.— TROUT, FILLETED AND FRIED.

From Mrs. Beeton's Book of Household Management, 1861, page 459. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(See Sole with Fin? Herbs, No. 654.) 690.— WHITING, BOILED. (Fr.— Merlan bouilli.) Ingredients. — Whiting, salt. Method. — Clean the fish, but do not skin them. Have ready sufficient warm water to cover them, salt it slightly, put in the fish, bring gently to the boil, and simmer ior 7 or 8 minutes (if small). Drain well, on a folded napkin, garnish with parsley, and serve with a suitable Time. — 7 or 8 minutes for small whiting. Average Cost, ^d. to 9d. each. Allow i small whiting for each person. Seasonable all the year, but:om October to March. THE WHITING (Fr. mtrla*).— This well-known fish belongs to the cod family, bat is destitute of the barbule seen in the cod and haddock. Its flesh is the most delicate and palatable of any nsh 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 i J Ib. The whitiug is caught in abundance on the British coasts and in the northern European seas. 691.— WHITING, BROILED. (Fr.— Merlan Grille.) Ingredients.— Whiting, a little oil or bu: Method.— Wash, and thoroughly dry the fish. Brush them over with a little oil or melted butter, and broil over a clear fire. Time. — From 6 to 8 minutes, for a small whiting. Avenge Coil, jd. to oxi. each. Allow, i small whiting for each person. Seasonable all t! To CHOOSE WHITING.— Choose lor the firmness of its fle»h. and the «flv«ry hoe of its, THE POLLACK (Fr. Merlan).— Like the pout, the pollack bears a strong resemblance to the a gregarious fish and swims in shoals, and is caught off the coasts of Britain, chiefly around the northern parts. The flesh of the poUack is good eating. It i* also known as the M coalfish," and in Scotland it bean the local name of " Lythe> 692.— WHITING, FRIED. (Fr.— Merlan Frit.) Ingredients.— 2 whiting, i egg, breadcrumbs, flour, salt, pepper, fry ing-fat or oil. Method. — Wash, clean, and dry the fish, and remo\ skins, and fasten the tail in the mouth by means of a small skewer. Mix poonful of flour with salt and pepper, and rub it well into:i; then brush them over with egg, coat them with breadcrumbs, and fry until nicely browned in hot fat. Serve on a fish paper, garnished ried par^ Time. — To fry, 6 or 7 minutes. Average Cost, 3d. to Qd. each. Sum cient, i small whiting for each person. Seasonable all the year, but best from October to March. Tut T • rrnr). also known as the DIB is found about the mouth of the Thames, and genet-;orthem »cav It bears a striking resemblance to the md is frequently called the WHITING POUT. The pout is esteemed as an excellent table-fifth.

From Mrs. Beeton's Book of Household Management, 1861, page 464. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(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 uneatable, except when cooked at a low temperature with moisture. (6) Best end of the Neck. — For small roasting joint or for chops. Too large a proportion of bone to be economical. The other end of the neck is more suitable for stewing. (7 and 8) Oyster or Bladebone. — Often sold in halves for roasting. (9) Breast. — Low in price. Sometimes roasted; better braised or \\\i\ tendons, served as an entree, are cut from this joint. (10) Head. — Eaten hot or cold in a variety of ways. C. lives' brains •d as an cnu Besides these joints, the following parts of the Calf are sold for food: — (12) Sweetbread. — A delicacy, sold at fancy prices. Cooked in a v of ways, generally served as an entree. It is described as heart:>read and throat sweetbread, the latter being the thymus L (J3) Liver. — Often used for frying. As it is very lean, it is usually cooked with some of the inside fat or crow, or with bacon. (14) Feet. — These are sold by tripe-dressers and butchers, and for jelly-making, in the place of prepared gelatine. Thc\ also be stewed and fried. " Ncats' foot " is a common article of food with the poor. (15) Heart. — Can be bought separately, or with the pluck or fry. by many persons; makes an economical dish. ist or.md is ! -'.j.in bullock's he-art. (16) Suet — V1 with the loin, is more delicate for all <>s than IxH-f, and may with advantage be substituted for it in puddings, forcemeat, etc, (17) Kidney. — This is much more delicate than, and is pr< beef kidney. It is sold with the loin; if sold separately an c According to the calculation in the following table we find that is. will buy i Ib. and 6 oz. of breast <., or 13025. of veal cutlet at is. 2i\. In the cheaper joint then ctcd an average oi 6 ozs. of bone tly i Ib. of solid meat. In the cutlets be no bone, but there will probably l>e 2 < 10 ozs, The juice of the cut let is not unusual, though Mseeth.r: ice \ve have «juoted, th more M certainly not be so were the of both joints the sa:

From Mrs. Beeton's Book of Household Management, 1861, page 488. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1) Sirloin. — 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 roasted, and is considered the best joint for that purpose. Some of the 1 >uet is always taken away, and some persons cook the under-cut or roll separately, instead of roasting it with the sirloin. The under-cut than any other part for entrees, such as grenadines, olives, lilk-ts of K-rf, etc. (2) Romp. — Broiling steaks should be cut from here, although often they are not. For stewing, steak from another part does as \v«-ll, and costs several pence less. Also roasted. A first-rate joint for any purpose. (3) Aitchbone.— Often salted and boiled. (4) Buttock. — A large lump of solid meat without much fat. The oastedin large establishments where economy is studied, but is boiled or st< (5) Topside. — The top part of buttock, cut into steaks and joints for roasting. (6) Silverside.— The bottom part of buttock, generally salted and boil (7) Thick Flank. — Coarser in fibre than some parts, but well flavoured, -em-rally 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 pics and puddings, or for a roast; also for steaks. (8) Thin Flank. — May be used for stews, but is rather fat. Is al low-priced. Perhaps the best way to use it is to salt or pickle it and it cold, when it is a very economical joint. (9) Leg. — Only purchased for soup meat, or the lean part ior slow stewing.

From Mrs. Beeton's Book of Household Management, 1861, page 495. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(10) Fore Rib.— The 6 ril* nearest the sirloin arc the best for any 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 or 4 ribs, not the wing ribs. (n) Middle Rib. — 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 puddings. The bladebone steak is also cut from here. (13) Leg of Mutton Piece. — Really part of chuck rib. Solid meat with little fat. The best for pies 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. (15) 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. (16) Neck. — Used in the same way as the clod. (17) Shin. — For soups, gravies and cheap stews. (18) Ox Cheek. — 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. Besides these joints, the following parts of the ox are sold for food: — (19) Cow-heel. — 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-tail. — For soups and stews. Considered a delicacy, and, therefore, not cheap. (21) 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) Liver. — Very nutritious and very cheap, but coarse flavoured. Finds a ready sale in the poorest quarters. The food known as " faggots," 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 of sheep, and are difficult of digestion. i. Hereford Steer. 2. Devon Steer.

From Mrs. Beeton's Book of Household Management, 1861, page 495. Read from the scan by computer, so a word may be off; the page itself shows the original.

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693.— BLANQUETTE OF VEAL. (See Veal Stew.) 694.— BOUDINETTES OF VEAL. (Fr.— Boudinettes Ingredients. — 6 ozs. of lean cooked veal, 2 oz. of cooked lean ham or tongue, i tablespoonful of grated cheese, 2 tablcspoonfuls ot yolk of egg, salt and pepper, pig's caul, 2 or 3 Ib. of spinach, $ a pint of good gravy, meat glaze. Method. -Wash, pick, cook and rub the spinach through a fine sieve Vegetables). Mince the veal and ham very finely, put them into a small stewpan with i tablespoonful of the spinach puree, the cheese, cream, and yolk of egg, season to taste, stir and cook very slowly or 4 minutes, then turn on to a plate to cool. Cut the caul into 3$ inches square, shape the mixture into squares of ij inches tor, 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 2 j>oonfuls of gravy, dredge with a little flour, season well with salt, rc-ho.it, and then arrange in an oblong form in the centre of «t hot dish. Brush the boudinettcs over with liquid meat glaze,;e them neatly as squares, or diamond wise on the spinach, and pour round the remainder of the hot gravy. Time. — 20 to 25 minutes, after the spinach is cooked. Average Cost, iod. to 2S. Sufficient for 6 persons. 695.— BRAIN CAKES. (Fr.— Gateaux de Cervelles de Ingredients. — Calf's brains, i small onion sliced, i bay-leaf, 6 peppcricrumbs, frying-fat, salt and pepper, vinegar. Method. Wash the brains in salt and water, remove the skin and them remain in suit and water until wanted. they may be tied in muslin and toiled with it •out 20 mimr -n cookc they must t>c put into a stewpan with as much water as will cover them, i teaspoonful of salt, i tablespoonful of vinegar, the slices of onion, peppercorns and bay-leaf, and cooked gently for 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 fry until lightly browned in hot fat. Time. — i hour altogether. Average Cost, 5d. or 6d., exclusive of the brains. Sufficient to garnish I dish, or, when served as a separate dish, 696.— VEAL A LA ROMAINE. (Fr.— Poitrine de

From Mrs. Beeton's Book of Household Management, 1861, page 501. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. A i al. i Ib. of 1; ham, j hard i 1 tablrsp., Around inaee, nutnu j, salt.i! a turnip, i strip ot celery, a bouquet garni (i.' v, thyme. if), 12 pep| Method.— Cut.1 in half, take out the them with the ton-ue as a s«. Wash the t it soak f< »r i _• hours liich should be changed several ti 1'ut it i saucepan with a handful of salt, cover with cold \ to the boil, tl in, and wash well in cold \^ Ivcturn. !>'>il. skim well, then add s, bouquet-garni, pe|i|x?rcorns, salt to taste, ly for i^ to 2 hours, <>r until the bones can be easily a out on the table, seas !Je on it a 1: 1 nuime tribut s of ham and sli« '--d eg:: i-\enl ley and a lit lie mont! and seas':oll np tightly, and wrap in a jniddini;-cloth. 1 cook gentl\ 'ii the cloth, and press bet- • •s or boards until c«>ld. Time. — To cook, about 4 hours. Average Cost, 708.— CALF'S HEAD, COLLARED (Hot). Ingredients. — A calf's head. For the forcemeat: the calf's brains and tongue, 2 tablespoonfuls of breadcrumbs, i dessertspoonful of finelychopped parsley, i level teaspoonful of mixed herbs, the grated rind of a lemon, 2 eggs, salt and pepper. For the sauce: i pint of the stock, i£ ozs. of butter, i£ ozs. of flour, i tablespoonful of cooked coarselychopped mushrooms, i tablespoonful of coarsely-chopped gherkins, the juice of i 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 £ 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 whole. Bone, flatten, and season the head, spread on the forcemeat, 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 75. to 93. 6d. 709.— CALF'S HEAD, BOILED. (Fr.— Tete de Veau

From Mrs. Beeton's Book of Household Management, 1861, page 507. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i large or 2 small calf's kidneys, £ a pint of Espagnole sauce (see sauces), £ of a pint of gravy or good stock, i glass of sherry, 2 ozs. of butter, i teaspoonful of finely-chopped parsley, 2 shallots or i very small onion finely chopped, 4 eggs, i tablespoonful of milk (about), salt and pepper. Method. — Boil the sauce and gravy together for £ 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, fry the shallots lightly, add the slices of kidney, and fry quickly on both sides, shaking the pan meanwhile over the fire. Pour the sauce over the kidney, draw the pan to the side of the fire, and cook slowly for 10 or 1 5 minutes. Beat up the eggs, add 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 centre. Sprinkle the parsley over the whole, and serve. Time. — From 50 to 60 minutes. Average Cost, 2s. Sufficient for 718.— CALF'S LIVER BRAISED. Fr.— (Foie de Veau,

From Mrs. Beeton's Book of Household Management, 1861, page 512. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.— i Ib. of calf's liver, $ a Ib. of bacon, i oz. of butter, flour, Method. r, and cut it into slices about $ of an:;i thickness; add a good seasoning of salt and pepper to a i spoonful of flour, and dip the pieces of liver in the mixture. he frying pan, put in the bacon, cut into thin slices, fry slowly, «• to a HOT tin, and keep hot until wanted. Fry t in the::itil nicely browned on both sides, then remove to a hoi Pour away the bacon fat, add the butter (the bacon fat may be used ! when not disliked, sprinkle in about a tablespoon ful of flour, stir and fry until brown. Add about $ a pint of warm water, stir until it boils, and season to taste. Arrange the pieces of liver in a close.in the gravy over, place the slices of bacon on the top, and rred, the gra< 1 scparatelv in a tureen, and t;, of bacon curled before frying, and piled in the centre of t; Time.— About 35 or 40 minutes. Average Cost, is. 4d. Sufficient 721.— CALF'S LIVER WITH PIQUANTE SAUCE. (Fr. — Foie de Veau a la Sauce Piquante.) Ingredients. — 2 Ib. of calf's liver, frying fat. For the sauce: \ a pint of water, i oz. of butter, i oz. of flour, 4 shallots or i small onion finelychopped, 2 gherkins coarselychopped, 3 tablespoonfuls of vinegar, Method. — Wash and dry the liver thoroughly, and cut it into neat slices. Mix i tablespoonful of flour, \ a teaspoonful of salt and | of a teaspoonful of pepper together, and dip the pieces of liver in the mixture. 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 fryingpan, 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. Time. — To fry the liver, 5 minutes. Average Cost, 2s. Sufficient for 722.— CALF'S HEART, BAKED. (Fr.— Coeur de

From Mrs. Beeton's Book of Household Management, 1861, page 513. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ Ib. of fillet of veal, a few strips of larding bacon, 3 or 4 slices of lean bacon, 2 ozs. of butter, i teaspoonful of finelychopped parsley, 2 finely-chopped shallots, % a gill of tomato sauce, \ a gill of brown sauce, | 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 off 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 off the butter, add the reduced sauce, cover the saute-pan with a lid, and cook gently for about 15 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 fried in the butter, strain the sauce over the grenadines, and serve. Time. — About \\ hours. Average Cost, 33. to 35. 3d. Sufficient for 739.— HARICOT OF VEAL. (Fr.— Haricot de Veau.) Ingredients. — 2 Ib. of neck of veal, i£ ozs. of butter or dripping, i£ ozs. of flour, i£ pints of white stock or water, i onion, i carrot, i turnip, salt and pepper. Method. — Divide the meat into pieces convenient for serving, cut the vc-etabks 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 Hour, iry slowly until well-browned, then add the stock or water, and stir until b. cidd the vegetable trimmings, put in I.. Sunnier very gently lor j hours, then remove to a hot strain the sauce over, and garnish with the dice » lously boiled se; -.intil tenTime, j} hours. Average Cost, is. iod. Sufficient for 4 or 5 persons. Seasonable at anv time. 740. — KNUCKLE OF VEAL, STEWED. Ingredients. — A knuckl OF bacon to boil, or.1 •: nil and fry.; tablcspoonfuls of rice, I onion, I small carrot, £ a small turnip, i strip of i t-oiKjuet-;n parsley, thyme, bay leaf. salt and pepper, parsley sauce (see es). Method. — Separate the shank bone, put it with the meat into a saucei containing sulhcient boiling \\ater to cover, bring to the boil, n well, add the vegetables (cut into dice), the herbs ham or bacon should be boiU-d mst ' be gently simmered for a! rice should be well:ul added to tin contents of the s. move the meat from the broth, and keep it hot. Take out tl ni, season the broth to taste, and serve sep.t a 1 -lor in a tureen. Send the ham or taOG bhi Time. About 3 hours. Average Cost, 53. od. to '•>. Sufficient 6 01 'US. 741. -LITTLE TIMBALES OF VEAL WITH MUSH-

From Mrs. Beeton's Book of Household Management, 1861, page 522. Read from the scan by computer, so a word may be off; the page itself shows the original.

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aux Champignons.) Ingredients. — 6 oz^. uncooked veal, 2 ozs. of uncooked or i oz. of butter, 2 tablespoonfuls of white sa l>le- •>, salt aiv l-or the pan.ula: j pn \ an oz. of butter. For t! <>om puree-: \,i. '»oms, I oz. of butter, I tablespoonful of •onful of;lt and p. Method. Melt thfl ] <•/. of butter in and, when 1 t ozs. of 11 inlil the panada, or paste, leaves the sides of the stewpan clean, spread it on a plate, and put it aside to cool. 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 i 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 of farce, 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 25 minutes or until the farce is firm. Turn out, mask with a good white sauce, Time. — From i£ to i| hours. Average Cost, 2s. to 2s. 6d. Sufficient for 10 to 12 timbales. Note. — If preferred, the mixture may be cooked in one large mould. Cooked veal and ham may be used instead of the raw meat; in that case the cream should be omitted from the farce, and 4 ozs. of flour, i oz. of butter, and £ a pint of water used for the panada, instead of the quantities given above. 742.— LOIN OF VEAL, DAUBE STYLE. (Fr.— Carre de Veau a la Daube.) Ingredients. — The chump end of a loin of veal, forcemeat, No. 396, a few slices of bacon, i small onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), i blade of mace, 10 peppercorns, i pint of veal stock or water, £ a pint of tomato sauce, No. 389, salt and pepper. Method. — Remove the bones, fill the cavity with forcemeat, and bind or skewer into a good shape. Boil the stock or water in a large stewpan, put in the meat, cover with slices of bacon, and add the onion, mace, bouquet-garni, peppercorns, and a good seasoning of salt. Simmer gently for 2$ hours, basting frequently, 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. Time. — About 3 hours. Average Cost, is. 4d Seasonable at any 743.— LOIN OF VEAL, BAKED OR ROASTED.

From Mrs. Beeton's Book of Household Management, 1861, page 523. Read from the scan by computer, so a word may be off; the page itself shows the original.

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751.— NECK OF VEAL, BRAISED. (Fr.— Carre de Veau braisse.) Ingredients. — 3 Ib. of the best end of the neck, i pint of white stock, 2 ozs. of flour, i oz. of butter, i teaspoonful of lemon-juice, i tablespoonful of capers, 2 onions, 2 carrots, i very small turnip, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns, 2 cloves, i blade of mace, salt and pepper, glaze. Method. — Saw the bones across, detach the short pieces of the rib bones, and fold the flap under, slice the vegetables, put them together with the bouquet-garni, mace, cloves, and i 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 for 3 hours. Meanwhile melt the remaining oz. of butter in a small stewpan, add the flour and fry 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. 752.— NECK OF VEAL, STEWED. (Fr.— Carre de Veau etuve.) Ingredients. — 2 Ib. of neck of veal £ a pint of white stock, 2 or 3 rashers of bacon, crisply fried and cut into dice, 6 SMALL tomatoes, 2 ozs. of butter, £ an oz. of flour, i dessertspoonful of finely-chopped parsley, the grated rind of £ a lemon, i teaspoonful of lemon-juice, salt and pepper, 2 tablespoonfuls of cream (if 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, fry the meat lightly on both sides, then add the lemon-rind, parsley, and a good seasoning of pepper, cover closely, and cook very gently for 2 or 23hours. The meat must be well basted, and the stewpan stand on a cool part of the stove to avoid burning the butter. Meanwhile fry KKCIPKS FOR COOKINV. VEAL 463 or broil the bacon and cut it into dice; bake or broil the tomatoes until tender, but not too solt. 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. Time. — From 2$ to 2$ hours. Average Cost, 2s. 6d. Sufficient for 753 POTTED HEAD. (See Collared Head.) 754.— POTTED VEAL. Ingredients. — i Ib. of veal finely-chopped, $ of a Ib. of ham tmelychopped, butter, mace, cayenne, salt and pepper. Method. -Place both veal and ham in a buttered jar, ad<: tuls of cold water, and tie a buttered paper over the mouth, t he jar in a saucepan or tin of boiling water, and cook gently for 3 hours either on the stove or in a moderately-cool oven. Pound the finely in a mortar, adding gradually the liquor in the jar, and as much o reduce the whole to a perfectly smooth paste. Season liberally with cayenne, salt and pepper, add mace to and pas rparation through a K rcss into small pots. <1 butter, and use as required. Time. — To cook, 3 hours. Average Cost, is. 6d. to is. od. Seasonable 755.— PRESSED VEAL. (Fr.-Galantine de Veau.) Ingredients. A breast «>t veal, i large onion sliced, I carrot sliced, •-1, 2 or 3 strips of celery sliced, a bouquet-garni (^parsley, thyme, bay-leaf), 10 peppercorns, salt. Method.— Remove all bones and tendons, trim neatly, season: ally, roll up lightly, ami bind s«-:th tape. Put the bones and 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 but not enough to touch the meat; cove; ised papt t; lid. Cook very gently for.<% meat l>< <1 let it 1.mil cold. Strain the stock, and 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. Time. — To cook, 3 hours. Average Cost, 9d. to lod. per Ib. 756.— QUENELLES VEAL (COLD). (Fr.— Chaudfroid

From Mrs. Beeton's Book of Household Management, 1861, page 528. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of the meat, 3 eggs. 2 tablespoonluls of breadcrumbs, a good pinch of finely-grated lemon-rind, gravy or a little milk, nutmeg, salt and Method.— Mix the wal, suet and breadcrumb feogntber, add the lemon-rind, a little grated nutmeg and a good nig of salt and r. Stir in i egg, and as much gravy or milk as will thoroughly n the whole. Turn into a buttered piedish which it will half till, and bake for i hour in a moderate oven. I Vat the remaining 2 eggs well, add the J of a pint of stock, and season to taste. IVur over the preparation, bake until set, and serve in the dish. Time. — To bake, about i \ hours. Average Cost, is. to is. jd. Sufficient; nr 4 p rsons. Seasonable at any time. 785. -VEAL LOAF. (Fr.— Pain de Veau.) Ingredients. — i Ib. of cold roast i, J a IK of sausage 2 table -poonfuls of breadcrumbs, a little gravy or stock, i egg, per. Method. -Mix the veal, sausage meat and breadcrumbs topseason liberally with salt and pepper, and add the < thoroughly, and add gravy or st< I h«.nmghly >rm into a short thick roll. htlv with HIVwhen economy is not an object, e< -g and breadcrumbs. Bake ', and i hot or cold. When ild be accomp by good gravy or some suitable s. Time. 1 hour. Average Cost,, Mitiun to tin 786.— VEAL CUTLETS WITH OYSTERS.

From Mrs. Beeton's Book of Household Management, 1861, page 543. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — The thick end of a breast of veal, i quart of stock, I glass of sherry, i onion, i small carrot, \ a small turnip, a bouquetgarni (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves, £ a pint of Espagnole sauce (see Sauces). For the garnish: 6 small artichoke bottoms, £ a Ib. of Jerusalem artichokes, \ a pint of milk, £ an oz. of butter, the yolk of i egg, a few white breadcrumbs, i 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, peppercorns, 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

From Mrs. Beeton's Book of Household Management, 1861, page 556. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kabbit Cutlrts. j. K.ibbit L.mlol.1:1, 1 Braised. Cold Chicken and Veal Timbales. 2. Souffles of Duck, with Cherry and Spinach. 3. Moulded Sweetbread, with Asparagus. drain, and rub through a fine sieve. Put the artichoke puree into a stfwpan 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 idd a few small pieces of butter, and bake in a hot oven for 10 minutes. When the stock has boiled down to a very small quantity, add to it the brown sauce, boil, and reduce until the artichokes are ready for the oven, then put in the tendons to re When ready, dish in a circle, garnish the centre with the artichokes, pour the sauce round, and serve. Note. — Spinach, green peas, or any other suitable vegetable may be served iiiMte;ul of artichokes. Time. — 5 to 5* hours. Average Cost, 53. 6d. to 6s. 6d., exclusive of 8 1 2. -VEAL TENDONS. (Fr. Tendrons de Veau.) tendons of veal are the cartilaginous or gristly portions found •mity of the Ixmes towards the thick end of a breast i«t They may, of course, be dressed with the joint, except when it is r. or baked. The tendons must first be rendered perfectly tendd by <-ntle stewing, and afterwards may be dress* not be lx • ly. but as they are confined pally to the ti it of the breast, that part alone shouM be procured. The meat from which they are removed may be used for purposes (see Nos. 798, 799, 800, 801 and 809). 8 1 3. -VEAL TENDONS WITH VEGETABLES. (Fr.— Tendrons de Veau a la Jardiniere.) Ingredients. — The thick half of a breast of veal, thin rashers of 1 J pint of white stock, ± an oz. of meat glaze, i carrot, i onion, $ a turnip, «'i bouquct-k'arni ^parsley, thyme, bay-leaf), 2 strips of t »f mace, i oz. of butter, salt. For the punish: peas. Ivans, cauliflower, carrot, turnip, etc., ± pint of white >poonful of cream, salt and pej Method. — Cut the tendon into pieces about 2 inches square, and each piece in a thin slice <A bacon. Cut the vegetables into thick [nil them into a shallow stewpan or sautepan with the stock, 1 •eppercorns and mace, lay on the pieces of meat, cover >kvery gently for 2 or 3 hours. Kemo idons, r into a small stewpan, skim well, add the meat-glaze, put in the tendons, und.illow them to become thoroughly hot, with t ie of vep< may i all of those cnum \\ith the addition « other preferred. The cauliflower should be separated into small sprays, the beans cut into short lengths, the turnip and carrot either scooped out with a round 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 macedoine of vegetables to reheat. Dish the tendons on a border of mashed potatoes, pour the sauce over them, and serve the jardiniere garnish in the centre. Time. — From 3 to 4 hours. Average Cost, 23. 3d., exclusive of the meat. Sufficient for a dish for 7 or 8 persons. 814.— VEAL TENDONS, FRIED. (Fr.— Tendrons de

From Mrs. Beeton's Book of Household Management, 1861, page 557. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — The thick end of a breast of veal, i£ pints of stock 1 onion sliced, i carrot sliced, £ 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 Method. — Remove the meat from the tendons, and divide them into pieces about 2 inches square. Put them into a stewpanwith the vegetables, bouquet-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 fat until nicely browned. Time. — About 5 hours. Average Cost, is. 8d., exclusive of the meat. 815.— VEAL TENDONS FRIED IN BATTER.

From Mrs. Beeton's Book of Household Management, 1861, page 560. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 Ib. of beefsteak, i tablcspoonful of flour, i •onful of salt, £ a teaspoonful of pepper, i Ib. 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: together on a plate, and dip each slice in the mixture. Make the paste as directed, cut off about ^ of it, and put it aside for the lid, roll out the remainder to the size of the basin, which must be prc- \vell greased. Line the basin with the paste, put in the meat, sprinkle the rest of the seasoning mixture between the layers, and leave spaces to admit water, thus preventing the pudding becoming 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. If the pudding is to be boiled, tie over a scalded and floured pudding cloth. If steamed, cover with a greased paper. Let the water be quite boiling, put in the pudding, and boil for 3^ hours, or steam for 4 hours. Time. — From 4 to 4^ hours to cook. Average Cost, 2s. 4d. Sufficient 841.— BEEFSTEAK AND KIDNEY PUDDING. (Fr. — Pouding de Bceuf et de Rognon.) Ingredients. — The same as in the preceding recipe, with the addition of 2 sheep's kidneys, or £ a Ib. 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 " Beefsteak Pudding." Time. — 4 to 4^ hours. Average Cost, 2s. 6d. Sufficient for 5 or 6 842,-BEEF PALATES, TO DRESS. (See Ox Palates 843.— BEEF QUENELLES EN CHAUDFROID.

From Mrs. Beeton's Book of Household Management, 1861, page 571. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ Ib. of cold roast beef, i pint of stock, i| ozs. of butter, i tablcspoonful of flour, i tablespoonful of curry-powder, i teaspoonful of curry-paste, i sour apple, 2 onions coarsely-chopped, i teaspoonful of lemon-juice, salt, 4 ozs. of Method. Put the bones and brown outside parts of the me.it into a saucepan, cover with eold water, and boil for at. then strain and use. Cut the meat into ^lurs about £ an in< h thick and 1 ini h square. Melt the butter in a stewpan. try the onio: 2 or 3 mil. tn add the enrrv; id Hour, and fry gently for 5 minutes. Add the stock, curry-paste, sliced api stir until the sauce boils, and simmer gently for £ an hour. Now put in the meat, cover closely, draw the stewpan aside to prevent the contents boiling, and let it remain £ an hour for the meat to become impregnated with the flavour of the sauce. Arrange the meat in a pyramidal form in the centre of a hot dish, season the sauce to add the lemon-juice, and strain over the meat. Serve the riee ly. Time. — ij hours. Average Cost, <>d. of t In873. -EXETER STEW. Ingredients.- j Ib. of lean beef, i£ pints of water, ij ozs. of dripping ij ozs. of flour, 2 or 3 onions, 2 tablespoonfuls of vinegar, salt and pepper. For t he savoury balls: 4 ozs. of flour, i|ozs. of finely-chopped, laMespoonful of finely-chopped } j>oonfiil of poud oonful of salt, ± of a teaspoonfnl of Kikii).'. pnud. "infill of i S Method. — Remove all the fat from the meat, cut the meat into 8 or 10 pieces, put them into a stewingjar with the vinegar, and place the jar in a cool oven. Make the fat hot in a frying-pan, fry the sliced onions and flour until brown, add the water, boil up, and pour it over the meat in the jar. Season, cover closely, and cook gently either in the oven or on the stove for 3 hours. Mix the ingredients for savoury balls together, add water to bind these into a stiff mixture, and separate into 12 balls. About 40 minutes before serving, bring the stew to boiling point; drop in the balls, and simmer for 40 minutes. To serve: pile the meat in the centre of a hot dish, strain the gravy over and arrange the balls neatly round the base. Time. — From 3^ to 3^ hours. Average Cost, about 2s. Sufficient 874.— FILLETS OF BEEF, SMALL, RICHMOND STYLE

From Mrs. Beeton's Book of Household Management, 1861, page 587. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 or 2$ Ib. of fillet of beef, larding bacon, 3 ozs. of butter £ of a pint of either Espagnole or demi-glace sauce, 24 button onions, glaze. Method. — Cut the meat into round, even-sized fillets about £ an inch in thickness, and lard them on one side in close rows. Heat 2 ozs, of butter in a saute-pan, put in the fillets, fry the under side for 5 minutes, then transfer the pan to a moderately hot oven, and cook for i<» minutes longer, basting well during the time. In the meantime melt the remaining oz. of butter in a small strwpiin, and fry the onions brown, and just before serving mix with them 2 tablespoonfuls of cither I.SJM;iole or demi-glace sauce. Brush the fillets over with them in a circle on a border of mashed potato, serve 'ions in the centre, and pour round the sauce. Time. — About 15 minutes. Average Cost, 48. nd. to 55. Sufficient for/ 882.— FILLETS OF BEEF, A LA VIENNOISE. (Fr. — Filets de Boeuf, a la Viennoise.) Ingredients. — i Ib. of lean tender beef, 2^ ozs. of butter, £ of a pint of Espagnole sauce (see Sauces), i whole egg, i white of egg, 2 onions, £ a teaspoonful of finely-chopped parsley, \ a teaspoonful of powdered mixed herbs, nutmeg, cayenne, salt, pepper and flour. Method. — Pass the meat twice through the mincing machine, add to it the herbs and parsley, season with salt, pepper, and a pinch of cayenne, and mix with i egg. Divide the mixture into 8 pieces, shape them into round fillets, and dredge them lightly with flour. Cut the onion ACROSS into slices, remove and reserve 8 of the large outer rings, and chop the remainder finely. Melt i oz. of butter in a stewpan, fry the chopped onions lightly, then add a tablespoonful of Espagnole sauce, season to taste, and simmer for 20 minutes. Melt the remaining i£ ozs. of butter in a saute-pan, and fry the fillets. Dip the rings of onion into flour, then into white of egg, again into flour, and fry in deep fat until nicely browned. Dish the fillets with a little of the stewed onion on the centre of each, garnish with the fried rings of onions, and pour round the remainder of the Espagnole sauce. Time. — About i hour. Average Cost, 2s. Sufficient for 6 persons. 883.— FILLET OF BEEF WITH TOMATOES.

From Mrs. Beeton's Book of Household Management, 1861, page 591. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 Ib. of fillet of beef, 6 or 8 small tomatoes, 2 ozs. of butter, i tablespoonful of finely-chopped parsley, % a teaspoonful of powdered mixed herbs, i moderate-sized onion (sliced), i teaspoonful of flour, £ a pint of beef stock, salt and pepper. Method. — Trim and bind or skewer the fillet into a good shape. Heat the butter in a stewpan, put in the fillet, and fry it until the entire surface is well browned, then add the onion, parsley, herbs, and £ a saltspoonful of pepper, cover closely, and let the meat cook AS SLOWLY AS POSSIBLE for 2 hours, basting frequently. Boil up the stock, mix the flour smoothly with a little cold stock or water, pour on to it the hot stock, return to the saucepan, simmer for 10 minutes, and £ an hour before serving pour it into the stewpan containing the meat. The tomatoes may be plainly baked or stuffed with either mushrooms or meat farce (see stuffed tomatoes). When the meat is cooked, remove the strings or skewers, place it on a hot dish, and garnish with the tomatoes. To the gravy add seasoning to taste, deepen the colour by adding a few drops of caramel browning, Lemco, or a piece of meat glaze, and strain into a sauceboat. Time. — 24 hours. Average Cost, 45. 6d. Sufficient for 8 or 10 884.— FILLET OF BEEF, LARDED. (Fr.— Filet de

From Mrs. Beeton's Book of Household Management, 1861, page 592. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 Ib. of fillet of beef cut in i piece, larding bacon, £ a pint of stock, £ a pint of brown sauce, 2 ozs. of butter, 2 onions, i large carrot, i small turnip, 2 or 3 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, glaze. Method. — Skewer the fillet into a good shape, and lard it in close rows with strips of bacon about 2 inches in length. Put the butter, sliced vegetables, herbs, and peppercorns into a stewpan, place the fillet on the top of them, and fry for £ an hour, then add stock to nearly cover the vegetables, and replenish as it becomes reduced. Cover the fillet with a buttered paper, put on the lid, and cook slowly for about 2 hours, basting frequently. When cooked, brush over with glaze, and put it into the oven for a few minutes for the bacon to crisp. Strain the liquor from the stewpan, add to it the brown sauce, boil up, and serve in a sauce-boat. Garnish with tomatoes, mushrooms, olives, or fancifully-cut turnip and carrot. Time. — 2^ hours. Average Cost, 43. 6d. to 53. 6d. Sufficient, 3 Ib. 885.— ROAST FILLET OF BEEF. (Fr.— Filet de Boeuf roti.) Ingredients. — 4 Ib. of fillet of beef, £ of a pint of beef gravy, or demi-glace sauce, horseradish sauce. For the marinade: 3 tablespoonfuls of salad-oil, i tablespoonful of lemon-juice, i teaspoonful of chopped onion, i teaspoonful of chopped parsley, £ a teaspoonful of powdered mixed herbs, £ of a teaspoonful of pepper, a pinch of ground cloves. Method. — Tie the meat into a good shape, place it on a dish, pour over the marinade, and let it remain in it for 3 hours, turning and basting frequently. Have ready a sheet of stout, well-greased paper, drain away halt the liquid part of the marinade, fold the remainder and the meat in the paper, and fasten the ends securely. Roast or bake for i£ hours, basting frequently with butter or dripping. Half an hour before serving remove the paper, and when the meat is nicely browned brush it over with meat glaze and place it on a hot dish. The demiglace sauce may be poured round the dish or served separately, the horseradish sauce being served in a sauce-boat. Time. — 1£ hours to cook. Average Cost, 6s. Sufficient, 4 Ib. for 8 MEMORANDA. — The proper management of the fire is of first importance in roasting. To insure a satisfactory result, it is essential to maintain a radiant fire during the operation. If the articleto be dressed is thin and delicate a small fire is sufficient, but if the joint be large the fire should fill the grate. Meat must never be put down in front of a fire which has become hollow or exhausted. If, on the other hand, the heat of the fire become too fierce, the meat must be removed to a considerable distance until the temperature has somewhat abated. Some cooks always fail in their roasts, although they succeed in nearly everything else, owing to their disregard of the rule which should govern roasting. A French chef declared that anybody can learn how to cook, but that one must be born a " roaster." Beef or mutton are not sufficiently roasted until they have acquired throughout the whole mass a temperature of 158° F., but poultry is well cooked when the inner parts have attained a temperature of 130° to 140° F. 886.— FRICASSEE OF TRIPE. (Fr.— Fricassee de

From Mrs. Beeton's Book of Household Management, 1861, page 593. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ Ib. of dressed tripe, 2 Spanish onions cut into dice, £ a teaspoonful of finely-chopped parsley, i oz. of butter, i oz. of flour, salt and pepper, milk. Method. — Wash and dry the tripe, cut it into pieces about 2\ inches square, place them in a stewpan, and cover with equal parts of milk and water. Add a little salt and pepper, and when boiling, put in the onions and parsley, and simmer gently. Knead the butter and flour smoothly together, and add it, in small pieces, to the contents of the stewpan when they have cooked i hour. Stir until the flour becomes smoothly mixed with the milk, continue cooking for about £• of an hour longer, then season to taste, and serve. 887.— HOT POT. Ingredients. — 2 Ib. of lean beef, 2 or 3 Ib. of potatoes, \ Ib. of onions, Method. — Remove the fat from the meat, and cut it into 8 or 10 pieces, cut the onions into very thin slices, and divide each potato across into 3 or 4 pieces. Put a layer of potato at the bottom of an earthenware dish, then a layer of meat, add a few slices of onion, and season well with salt and pepper. Continue until all the material is used, potato forming the top layer. Fill the dish 3 parts full with cold water, adding more later if the hot pot appears at all dry. Cover with a greased paper, and bake slowly for 2 hours. Serve in the dish in which it is cooked. Time. — 2 hours to bake. Average Cost, is. lod. Sufficient for 7 or 8 888.-HUNTER'S BEEF. (Fr.— Bceuf a la Chasseur.) Ingredients. — For a round of beef weighing about 24 Ib., allow 3 ozs. of saltpetre, 3 ozs. of coarse sugar, i oz. of cloves, i grated nutmeg, £ an oz. of allspice, i Ib. of salt, £ a Ib. of bay-salt. Method. — Let the beef hang for 2 or 3 days, and remove the bone. Pound the spices, salt, etc., in the above proportions, and let them be reduced to the finest powder. Put the beef into an earthenware pan, rub all the ingredients well into it, and turn and rub it everyday for a little over a fortnight. When it has been sufficiently long in pickle, wash the meat, bind it up securely with string, and place it in a pan with \ a pint of water at the bottom. Mince some suet, cover the top of the meat with it, and over the pan put a common crust of flour and water; bake for 6 hours, and when cold, remove the paste. The Kravy that flows from it should be saved, as it adds greatly to the flavour of hashes, stews, etc. The beef may be glazed and garnished with aspic jelly. Time. — 6 hours. Average Cost, from i6s. 6d. to 173. 6d. Seasonable Note. — In salting or pickling beef or pork for family consumption, when it is not to be kept for a great length of time, a smaller quantity of salt, and a larger quantity of other matters more adapted to retain mellowness in meat, may be employed. Sugar, which is well known to possess ant principles in a very great degree, without the pungency and astringency of salt, is, very gen-.-rally u>--d in tin- }>n-st rvingof meat for family consumption. Although it acts without hardening or contracting the fibres of meat the cast \vith ->.dt, and, therefore, does not impair its mellowness, yet its use in sutticient quantities for pp-serving effect without the addition of other antiseptics, would impart a flavour not agreeable to the taste of many It may be used, however, with salt, in a proportion of I part b\ w< i-ht to 4, to impart mildness and mellowness to cured m 889. -KIDNEY, STEWED. (Fr.— Ragout de Rognon. Ingredients. — i lb. of ox kidney, i pint of water, i oz. of beef dripping, i oz. of butter, i£ ozs. of flour, i finely-chopped small onion, salt and pepper, flour. Method. — Cut the kidney into slices about £ inch thick, and remove the core. Make the dripping hot in a stewpan, season a tablespoonful of flour with \ a teaspoonful of salt, and a £ of a teaspoonful of pepper, dip the slices of kidney in the mixture, and fry them in the hot fat until browned on both sides, and at the same time fry the onion. Drain away the fat, add i pint of nearly boiling stock or water, a little salt and |H j>}>< r, cover closely, and simmer very slowly for i hour. Knead the butter and flour smoothly together, add it in small portions to the contents of the stewpan, cook for 20 minutes longer, or until the kidney is perfectly tender. Arrange the slices of kidney n on a hot dish, season the sauce to taste, and strain it over. When intended for luncheon the kidney may be served within a bon! mashed potato, and the dish garnished with small cooked torn For biv,i.kfast it may l>e varied by the addition of small rolls of fried i. poached eggs, or sippets of either toasted or fried br Time. — About i£ hours. Average Cost, is. jd. Sufficient for about

From Mrs. Beeton's Book of Household Management, 1861, page 594. Read from the scan by computer, so a word may be off; the page itself shows the original.

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89o-KIDNEY, FRIED. (Rognon frit de Boeuf.) Ingredients.- i lb. of ox kidney, 2 ozs. of butter, i teaspoonful of finely-chopped parsley, i teaspooniul of lemon-juice, salt, cayenne, Method. — Cut the kidney into slices about £ of an inch thick, and remove the core. Make the butter hot in a saute-pan, mix i tablespoonful of flour, \ a teaspoonful of salt, and £ of a teaspoonful of pepper together on a plate, dip the slices of kidney in the mixture, and fry them gently in the butter for about 20 minutes, turning them 2 or 3 times, and keeping the saute-pan covered. Have ready a very hot dish, arrange the kidney neatly in 2 rows;add the lemon-juice, parsley and a pinch of cayenne to the butter in the saute-pan, and pour over the kidney. Serve as hot as possible. Time. — From 30 to 35 minutes, to prepare and cook. Average Cost, is. 3d. Sufficient for 4 or 5 persons. 891.— KIDNEY WITH ITALIAN SAUCE.

From Mrs. Beeton's Book of Household Management, 1861, page 595. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i Ib. of ox-kidney, i pint of water, 2 ozs. of beef dripping, i^ ons. of butter, i^ ozs. of flour, 6 preserved mushrooms, i finely-chopped small onion, £ a glass of sherry, salt and pepper. Method. — Cut the kidney into slices nearly % an inch thick, and remove the core. Make the dripping moderately hot in a saute-pan, season i tablespoonful of flour with £ a teaspoonful of salt, and a £ of a teaspoonful of pepper, dip the slices of kidney in the mixture and fry them for about 20 minutes very slowly in the moderately hot fat; fry the onion at the same time, and keep the saute-pan covered. In another pan fry the butter and flour together until a nut-brown roux, or thickening, is formed, then add the stock or water, stir until it boils, and simmer for at least 20 minutes. Remove the slices of kidney, and drain carefully from fat; add them, together with the sliced mushrooms and sherry, to the sauce, and, when hot, season to 892.— LEG OF BEEF STEW. Ingredients. — i Ib. of leg or shin of beef, £ of a pint of water, 2 tablespoonfuls of vinegar, i onion, i carrot, £ a turnip, a bouquet-garni (parsley, thyme, bay-leaf), pepper and salt. Method. — Cut the meat into 5 or 6 pieces, put them in a dish, pour the vinegar over, and let them remain at least i hour, turning them 2 or 3 times. When ready, put the pieces with the vinegar into a jar with a close-fitting lid, add a good seasoning of salt and pepper, the herbs, and the vegetables cut into thick slices. Put on the lid, cover with 2 or 3 thicknesses of greased paper, stand the jar either in a cool oven or in a saucepan of boiling water, and simmer slowly for 3 hours. When done, remove the bouquet-garni, and serve the stew in a hot dish with its gravy. Time. — 3 hours to stew. Average Cost, c;d. or lod. Sufficient for 3 or 4 893.— LIVER AND BACON. (Fr.— Foie de Boeuf a

From Mrs. Beeton's Book of Household Management, 1861, page 596. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 74 or 16 lb. of round of beef. For the brine i Ib. of coarse salt, £ a lb. of coarse brown sugar, % an oz. of saltpetre. Method. — Mix the salt, sugar and saltpetre together, and rub the mixture well into the meat. Keep it in an earthenware pan, turn twice a week for 3 weeks, then drain and bind into shape with strong tape. The meat may be at once cooked, or, if preferred, it may be hung in a kitchen, in which a fire is constantly kept, lor 3 weeks. Pork, hams and bacon may be similarly treated, but will require double the quantity of brine, and after being hung for 3 weeks they should be either smokedried or placed in tubs filled with dry oat -rusks. Time. — 3 weeks in the brine, 3 weeks hung. Average Cost,.Sd. t-,T lb. Seasonable at an time. 91 4. -POTTED OX-TONGUE. Ingredients. — Cooked ox-tongue. To each lb. allow 3 ozs. of butter, powdered mace, cloves, nutmeg, cayenne. Method. — Chop the tongue finely, then pound it well in a mortar, gradually adding clarified butter, and the above flavourings until the whole is reduced to a moist smooth paste. Rub through a fine sieve, press into pots, and cover with the remainder of the clarified THE TONGUE OF ANIMALS.— The tongue in most vertebrate animals is the organ of taste. It is composed of fleshy muscular tissue, and in man is attached by its base to the hyoid bone, but is free at its other extremity. In many nshes the muscular tissue is absent. The tongue of the parrot tribe is fleshy, but in some birds, as the wood-pecker, it serves the purpose of a dart in capturing insects, which it transnxes. The characteristic roughness of the tongue is caused by the presence of papillae, or minute spots protruding from the surface of the skin; and these in the carnivora, as the lion, tiger, etc., are large and horny, and act like a rasp in tearing off the flesh from the bones of their prey. A curious solid body is found in the under surface of the tongue of the dog, called the " worm," or " lytt.i." The top and edges are the most sensitive portions of the tongue, and the sense of touch, as well as that of taste, is highly developed. Three main sets of nerves are situated in the tongue, the gustatory and the Lingual nerves, which are connected with the sense of feeling and taste, and the hypo-glossal nerve, which acts upon the motor nerves of the muscles of the tongue. The tongue of the ox somewhat resembles that of the horse, which is sometimes substituted by dishonest dealers for the former. The deception may, however, be detected by observing the spoon-like expansion which characterizes the tongue of the horse. 915.— POTATO PASTY. (Fr.— Pat6 de Pommes de Ingredients. — $ a lb. of paste, £ of a lb. of raw lean beef cut into dice, Jof a lb. of parboiled potatoes cut into dice, i very small onion cooked and finely-chopped, pepper and salt, gravy or water. Method.— Make the paste as directed, roll it out, keeping it as round Mix the meat, potato and onion together, season \\vll. and m<>iM<-n with J or 3 Mbk-spoonluls of gravy or water. Place the meat preparation on one half of the paste, wet the edges, fold the other half over, and join neatly and securely. Prick, and bake in a moderate oven for nearly i hour, and serve either hot or cold. Time. — To bake, from 50 to 60 minutes. Average Cost, 8d. or Qd. 9I6.-PORTERHOUSE STEAK. (Fr.— Entrecote

From Mrs. Beeton's Book of Household Management, 1861, page 605. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 lb. of fillet of beef, i oz. of butter, 2 tablespoonfuls of salad-oil. For the Eschalot sauce: ^ of a pint of good gravy or demi-glace sauce (No. 242), 6 finely-chopped shallots, £ a teaspoonful of finely-chopped parsley, % a teaspoonful of lemon-juice, i glass of sherry. For the garnish: small rounds of potato fried, and fried croutons of bread. Method. — Cut the meat into rounds, both smaller and thinner than fillets of beef. Melt the butter in a saute-pan, fry 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 fry them quickly until nicely browned. Arrange them in a circle on a border of mashed potato, put the fried rounds of 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. Time. — \ an hour. Average Cost. — 45. Sufficient for 6. or 7 persons. 936.— TOURNEDOS OF BEEF A LA SICILIAN. (Fr. — Tournedos de Bceuf a la Sicilienne.) Ingredients. — 2 Ib. of fillet of beef, £• of a pint of Espagnole or brown sauce, No. 244, or 233, i glass of Marsala, butter for frying, i heaped tablespoonful of shredded onion, cayenne pepper, pepper and salt, potato border. Method. — Cut the fillets into rounds 2^ inches across and about I 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. Time. — To broil or fry the fillets, from 5 to 8 minutes. Average Cost, 35. 6d. to 45. Sufficient for 5 or 6 persons. Seasonable at any time. 937._TOURNEDOS OF BEEF A LA BEARNAISE.

From Mrs. Beeton's Book of Household Management, 1861, page 612. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 10 Ib. of round or brisket of beef, i Ib. of common salt i Ib. of treacle, i 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 10 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. Time. — 29 days. Average Cost, 6£d. to pd. per Ib. Seasonable at

From Mrs. Beeton's Book of Household Management, 1861, page 616. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. (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 docs 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 Ib. to 6 Ib. Mutton steaks are cut from the leg. (2) Loin. — 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 cut 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 Neck. — Roasting, boiling, or for mutton cutlets. Small mutton is best for cutlets. (5) Scrag end of the Neck. — Broth, stews, or boiling. A low-priced joint, not very fat, but very bony and wasteful. (6 and 8) Shoulder. — Often sold divided, for roasting. It is preferred by many persons to the leg, but is not so economical, and is fatter. (7) Breast. — Often sold at a cheap rate for stewing or boiling. Too fat for many persons, but often economical. Besides these joints, the following parts of the sheep are sold for (9) Head. — 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. (10) 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. (n) Kidneys. — 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 Lamb. — Lamb, when large, is cut into the same joints as mutton; when small, it is sold in quarters; the leg and loin to the hind, and the shoulder, breast and neck to the fore -quart or. Lambs' sweetbreads are considered a delicacy, and are expensive. Lambs' fry consists of the liver, sweetbread, some of the inside fat or " leaf," and the heart. Lamb's kidney, lamb's head and lamb's trotters are also eaten. The fore-quarter of lamb is, by many persons, preferred; but the leg, here, as in mutton, is more economical. Howevei, 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 " Canterbury " 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 thari 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.

From Mrs. Beeton's Book of Household Management, 1861, page 630. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — A breast of lamb, a mirepoix of vegetables (see " Shoulder of Lamb, Braised "), stock, 6 ozs. of macaroni, i tables.poonful of grated cheese, i or 2 tablespoonfuls of white sauce, £ an oz. of butter, salt and p pper. Method. — 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 unabsnrl.i-d stork may evaporate. Just before serving stir in the butt IT. cheese and white sauce, and season to taste. Arrange neatly in t lucent re of a hot dish, and place the meat on the top. Serve with a suitable sauce or thickened gravy. Time. — Altogether, about 2 hours. Average Cost, 8d. to lod. per Ih. Sufficient for 3 or 4 persons, according to size. Seasonable from April to 949. -BREAST OF LAMB, TURKISH STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 635. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — A breast of lamb J of a Ib. 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 ol stock, 2 onions, 2 carrots, | a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, 2 ozs. of butter. For the rice border: 6 ozs. of Patna rice, i large onion, i£ ozs. of butter, i£ pints of white stock, salt and pepper, and, ii liked, a pinch of saflron, may be added. Method. Remove the bones, flatten the meat with a cutlet-bat or rolling-pin, suason well with s.ilt and pepper, spread on thcsausagcmcat, roll up tightly, and hind securely with string. Slice the vegetables, 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 i-Jozs. of butter in a stewpan, add to it the onion finelychopped, 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. Time. — 2^ hours, to cook the meat. Average Cost, 8d. to lod. per Ib. THE LAMB AS A SACRIFICE.— Lambs were used in considerable numbers by the Hebrews in the sacri'ices. Two lambs " of the first year " were appointed to be daily offered at the morning and evening sacrifice, and a lamb served as a substitute for the firstborn of unclean animals, as the ass, 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 2ist of the month Nisan, to commemorate the deliverance of the Hebrews from the bondage of Egypt, every family was ordered to sacrifice a lamb or kid, a male of the first year without blemish, and to sprinkle some of its blood with hyssop upon the two side posts and the lintel of the door of the house. The lamb was eaten roasted, with unleavened bread, and bitter herbs, and in haste, with the loins girded, shoes on the feet, and a staff 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, on the completion of the Temple, offered " sheep and oxen that could not be numbered for multitude." 950.— BREAST OF LAMB, STUFFED. (/r.— Poitrine d'Agneau Farcie.) Ingredients. — A breast of lamb, mirepoix as in preceding recipe, £ of a pint of brown or demi-glace sauce, veal forcemeat (see Forcemeats), 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 in a stewpan, 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. Time. — 2} hours, to cook the meat. Average Cost, 8d. to lod. per Ib. 951.— BLANQUETTE OF LAMB. (Fr.— Blanquette d'Agneau.) Ingredients. — 2 Ib. of loin, neck or breast of lamb, I onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 white peppercorns. For the sauce: * a pint of stock, i£ ozs. of butter, loz. of flour, 2 yolks of eggs, 2 tablespoonfuis of cream, salt and pepper.

From Mrs. Beeton's Book of Household Management, 1861, page 635. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i— Pigeon Pie. 2— Raised Game Pie. 3— Cutlets and Peas. 4— Prawns en Bouquet. 5— Creme Chicken. 6— Plovers' Eggs. 7— Lamb Cutlets. 8— Larks Farcie. 9— Piped Ham. 10— Boned Capon. 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 \ 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. Time. — About 2.\ hours. Average Cost, from Sd. to is. -d. per Ib. Sufficient for 3 or 4 persons. Seasonable from April to October. 952.— CHARTREUSE A LA GASTRONOME. Ingredients. - i or j brrasts of lamb, boned and braised (see " Shoulder of Lamb, Braised ". brai-ed 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 Huh stock and a seasoning of salt and pepper. Cook gently for i^ hours in the bain-marie, then unmould carefully, and serve with a little «>i the saucc poured round, and the remainder sent to table in.• -at. Time. — About i\ hours after braising. Average Cost, 8d. to icxl. per Ib. Sufficient for i large mould. Seasonable all the y 953.— CHAUD-FROID OF LAMB CUTLETS.

From Mrs. Beeton's Book of Household Management, 1861, page 637. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 9 or 10 cutlets cut 'from the best end of the neck, £ of a pint of demi-glace sauce (see Sauces), 4 or $ small stuffed tomatoes, (see Vegetables), lentil, green pea and potato purees, i egg, breadcrumbs, 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 of 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 timluiles of vegetables, and serve the hot sauce in a sauce-boat. Time. — To try the cutlets, from 7 to 10 minutes. Average Cost, is. to is. 2d. per Ib. Sufficient for 6 or 7 persons. 963. -LAMB CUTLETS, MILANESE STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 643. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 8 or 9 lamb cutlets, £ of a pint of dcmi-glace sauce, \ a Ib. ot Patna rice, | of a pint of white stock, £ of a pint of tomatopulp (made by rubbing raw tomatoes through a fine sieve), 2 ozs. of butter, i oz. of grated Parmesan cheese, £ a teaspoonful of fnielychopped parsley, salad-oil, salt and pepper. Method. — Wash and blanch the rice, and drain it well. Replacr it in the stcwpan, add the butter, tomato-pulp, salt and popper, put in the stock, cover with a buttered paper and the stcwpan-lid, and cook slowly for about i 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 i 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 y overlapping each other round the base, and pour the hot dcmiglacc sauce round. Time. —About i hour. Average Cost, is. to is. 2d. per Ib. Sufficient 964.— LAMB CUTLETS, RICHELIEU STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 643. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. 9 or 10 lamb cutlets, 2.\ ozs. of butter, 6 or 7 small stuffed tomatoes (see Vegetables), 6 or 7 artichoke bottoms, £ a pint of cooked asparagus-points, i truffle, £ of a pint of demi-glace sauce, Method. — When tinned artichoke bottoms are used, warm them in a little of their own liquor. Prepare and cook the asparagus-points, and, when ready to use, season and to;s them over the fire in £ an oz. of hot buttef. Prepare and bake the tomatoes. Trim the cutlets into a good shape, heat 2 ozs. of butter in a saute-pan, put in the cutlets, and fry them quickly until nicely browned. Place a cutlet-frill on each bone, arrange neatly in a circle on a border of 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. Time. — To cook the cutlets, from 7 to 10 minutes. Average Cost, from is. to is. 2d. per Ib. Sufficient for 7 or 8 persons. 965.— LAMB CUTLETS WITH CUCUMBER.

From Mrs. Beeton's Book of Household Management, 1861, page 643. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1\ Ib. of lambs' sweetbreads, £ a pint of Bechamel sauce (see " Sauces "), stock, cooked green peas, or a lew tahlespoonfuls of spinach puree, a little finely-chopped trulllc, salt and pepper. Method. — Soak and blanch the sweetbreads (see lecipes 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 din-cud, and season to taste. Place a layer of peas or spinach puree at the bottom of 8 or 9 oval china cases, add a portion of swcctluc.nl and a little sauce. Sprinkle lightly \\ith trui tie, and serve hot. Time.— About i£ hours. Average Cost, is. 9d. to 2s, 3d per Ib. Sufficient for 5 or 6 persons. Seasonable, all the year. 976.— LAMB SWEETBREADS, BOURGEOISE STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 649. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ Ib. of lambs' sweetbreads, £ a pint of brown sauce, stock, I oz. of butter, j tahlespoonfuls of cooked peas, j tablesp ->.>ntuls of cooked carrot, 2 tablespoonfuls of cooked turnip, salt and popper. Method.— Soak and blanch the ads (see recipes for dr< weetbreads), and drain and dry them well. Melt the butter in a stewpan, toss the sweetbreads in it until lightly cooked, then barely cover them with good stock. Season to taste, cook \ ly for I hour, and drain and dry thoroughly. Make the sauce a \"o. 233), season to taste, and keep hot until required. Meanwhile boil the turnip, carrot (cut into rounds rather smaller than a marble), and the pe.:d\ until tender, but not broken, and add tlu in to the sauce. PL read in casseroles or china cases, mix with them the sauce and vegetables, cook on the stove or in a moderate oven tor n>or 15 minuter then serve. Time.- Altogether, about 2 hours. Average Cost, 2S. 3d. to 31. Sufficient for 6 or 7 poisons. Seasonable, all the year. 977-— LAMBS' SWEETBREADS, CROUSTADES OF.

From Mrs. Beeton's Book of Household Management, 1861, page 649. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — ij Ib. of Iambi' sweetbread-. \ a pint of Bechamel sauce (see " Sauces "), stock, cooked green peas or a little spinach puree, finely-chopped truffle, salt and pepper, rough puff or puff 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 truffle. Serve hot. Time. — To cook the sweetbreads, about i£ hours. Average Cost, is. qd. to 2S. 3d. per Ib. Sufficient for 6 or 7 persons. Seasonable 978.— LAMBS' SWEETBREADS, FRIED. (Fr.— Ris d'Agneau Frit.) Ingredients. — i Ib. of lambs' sweetbreads, £ of a pint of gravy, tomato sauce, or any other sauce preferred, i egg, breadcrumbs, butter of 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 15 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. Time. — To fry, 6 or 8 minutes. Average Cost, 2s. to 2s. 6d. per Ib. Sufficient for 3 or 4 persons. Seasonable at all times. 979.— LAMBS' SWEETBREADS, VOLTAIRE STYLE

From Mrs. Beeton's Book of Household Management, 1861, page 649. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 8 lambs' sweetbreads, 8 artichoke bottoms, i oz. of butter, i oz. grated Parmesan cheese, 3 yolks of eggs, 2 tablespoonfuls of Bechamel sauce (see Sauces), £ a pint of good stock, 2 or 3 slices of bacon, i onion, i carrot, a bouquct-garni (parsley, thyme, bay-leaf). salt and pepper, meat glaze. Method. — Blanch, drain, and trim the sweetbreads. Lay the slice?. of bacon, onion and carrot sliced, and the bouquet-garni on the bottom of a saut6-pan, f cover them with stock, add seasoning if necessary, place the sweetbreads on the top, and cover with a buttered paper. Put the saute-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 Bechamel 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 sautc-pan. Into each put a tcaspoonful 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. Time. — From i to i£ hours. Average Cost, is. 9d. to 2s. 3d. per Ib.. — For other methods of cooking lambs' sweetbreads, see recipes for cooking veal. 980.— LAMBS' TAILS, RUSSIAN STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 650. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 or 5 lambs' tails, i* pints of stock, i glass of Chublis (if liked), a bouquet-gurni (parsley, thyme, bay-leaf), 2 cloves, £ of a pint of tomato sauce (see Sauces), frying-fat, salt and pepper. For the batter: 2 ozs. of flour, \ a gill of tepid water, i tablespoonful of salad-oil or melted butter, the white of i egg, i teaspoonful of finelychopped parsley, i 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 stiiily whipped. Dip the pieces of tail in the batter, and fry them until nicely browned in hot fat. Garnish with parsley, and serve tomato sauce separately in a sauce-boat. Time. — 2 hours. Average Cost, uncertain, being seldom sold. Suffi981.— LAMBS' TAILS WITH POTATOES. (Fr. — Queux d'Agneau aux Pommes de Terre.) Ingredients. — 3 or 4 lambs' tails, a few slices of bacon, i onion sliced, 1 carrot sliced, a bouquet-garni (parsley, thyme, bay-1 corns, salt, stock, £ of a pint of brown, tomato or other sauce, m. Method. — Blanch and dry the tails. Place the vegetables, hcibs and peppercorns in a stewpan, lay the tails on the top, add a kttle 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 for 2 hours, adding a little more stock from time to time. Serve in a border of mashed potatoes with the sauce poured over the ine.it. Time.— -About J hours. Average Cost, uncertain, lambs' t;iils IMHU; seldom sold. Sufficient for 5 or 6 persons. Seasonable from April to 982.— LEG OF LAMB, FRENCH STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 651. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — A small leg of mutton boned, 2 ozs. of finely-chopped ham or bacon, 4 tablespoonfuls of breadcrumbs, 2 tablespoonfuls of finely-chopped suet, 2 finely-chopped shallots, i teaspoonful of chopped parsley, -Ja teaspoonful of grated lemon-rind, £ a teaspoonful of powdered mixed herbs, i saltspoonful of grated nutmeg, salt and pepper, i 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 2|- to 2^ hours, and when ready, serve with brown sauce or good gravy. Time. — About 2\ hours. Average Cost, lod. per Ib. Seasonable at 994.— BRAIN AND TONGUE PUDDING.

From Mrs. Beeton's Book of Household Management, 1861, page 660. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Slices of cooked mutton, salad-oil or melted fat or butter, salt and pepper, £ a pint of tomato sauce (see " Sauces "), mashed potato. Method. — Brush the meat over on both sides with oil or melted fat, sprinkle carefully with salt and pepper, and broil quickly over a clear Serve on a border of mashed potato, with the sauce poured Time. — From 10 to 15 minutes. Seasonable at any time.

From Mrs. Beeton's Book of Household Management, 1861, page 663. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. Sheep's kidmys, s.dt and pepper, salad-oil or oiled 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 piled butter, and broil quickly over a clear fire, taking care to cook the cut side first. Remove the skewers, sprinkle with salt and pepper, and serve as hot as possible. Time. — 5 to 6 minutes. Average Cost, 3d. each. Sufficient, i to each person. Seasonable at any time. Note. — See " Kidneys Grilled," also recipes for cooking ox-kidney. 1002.— CHAUD-FROID OF MUTTON CUTLETS.

From Mrs. Beeton's Book of Household Management, 1861, page 663. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 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, £ of a pint of Bechamel sauce, dressed salad, salt and pepper. Method. — Braise "the neck as directed in recipe No. 1052; when cold cut 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 Bechamel 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 cutlet, and serve the dressed salad in the centre. Time. — i|- hours after the meat is* cooked. Average Cost, 35. 6d. to 45. Sufficient for 7 to 8 persons. Note. — Brown sauce may be substituted for the white, the combination of red and brown being very effective; 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, i oz. of butter, 2 oz. of ham or lean bacon, \ a glass of sherry, £ of a pint of good stock, i onion, i small carrot, a bouquet-garni (parsley, thyme, bay-leaf), 3 peppercorns, I clove, glaze, dressed salad, 2 whites of eggs, i truffle, Method. — Remove the lean part from the neck of mutton, and cut it into slices about \ of an inch in thickness. Slice the vegetables, cut the ham into small pieces, and place them in a saut6-pan with the butter, sherry, stock, herbs, clove and peppercorns. Season the noisettes on botfc sides with salt and pepper, lay them on the top of the vegetables, cover with buttered paper, cook slowly on the stove or in the oven for 40 minutes, basting frequently, then press them between j 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 irch in diameter. Cut the trulflc into thin strips about i inch in length, and rather less than | of an inch in thickness. If necessary, trim the noisettes to make them a uniform round shape; 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 truffle, 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 convenient, cubes of aspic jelly. Time. — 3 hours. Average Cost, 35. 9d. to 45. Sufficient for 7 or 8 Note. — For noisettes of mutton to be served hot, see " Noisettes d'Ar recipe No. 985. THE Downs.— The well-known - Ik in its chemical composition;; ure car-: liiiif. \\ii,:id examined under the micros* fragments of corals. sponge-or. i and the palyzoa • rm Ihsub-soil n as the South Downs start !-•«!, traverse the county t>f Sussex from east to «• i Godaltning, by Godstone. • t hr-5 from Dover to Ramsgate. The Downs trees and shnit The coombc* and furrows which r • • d<vp v.illeys, resemble dried-up channels of streams and rival, N..n the Downs. The vquent on the dryness of the air ! mil. is eminmtlv ' the South-Down breed of sheep is highly valued for its dc.hV.itc flavour, and the wool for its fineness. 1004.— FILLET OF MUTTON, TO DRESS.

From Mrs. Beeton's Book of Household Management, 1861, page 664. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.— A la n, veal forcemeat (see " Force- -;ii:.'bl«- brown sauce. Method. This method: ' to a small household v. cold meat is disliked. Cut of! the knuckle part which, braised or 1 • will supply a dinner on a following clay, 1'min the other « leg err;>iece. tlr: the lillet 3 or more inches in thickness. bone, flatten the meat with a cutlet-bat or rolling-pin, season well with salt and pepj pread on the forceRe >11 up tightly, bind securely with string, and either boil, braise,* cording to the di: under respective headthc fillet may be grilled, or roasted in a Dutch neat, of course, being omitted. It will be found < lent if lightly fried, and atti: wards; \ ed with ea or mushrooms. (See also " Oxford John," No. 1055, and 'ton Pudding.") 1005.— FRENCH HASH. (Fr.— Mirliton de Mouton.) Ingredients. — \ a Ib. of Patna rice, 3 ozs. of preserved cherries, 4 ozs. of prunes, 2 Ib. of cold shoulder or leg of mutton, paprika pepper and salt, £ of a pint of Espagnole sauce, No. 244. Mode. — Boil the rice in a large saucepan with 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, previously stewed and stoned, also the cherries and rice. Season carefully with paprika pepper and salt. Time. — 1£ hours. Average Cost, about 2s. Sufficient for 5 or 6 1006.— FRIED KIDNEY. (Fr.— Rognons Frits.) Ingredients. — Sheep's 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. Time. — 5 or 6 minutes. Average Cost, 3d. each. Sufficient, i for each person. Seasonabb at any time. 1007.— GRILLED MUTTON WITH TOMATO SAUCE.

From Mrs. Beeton's Book of Household Management, 1861, page 665. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 sheep's kidneys, 8 croutons of fried bread, i£ ozs. of butter, i level dessertspoonful of flour, ^ of a pint of good stock or gravy, £ a glass of sherry or Madeira, i finely-chopped shallot, i teaspoonful of finely-chopped parsley, salt and pepper. Method. — Soak the kidneys for 2 minutes in boiling water, dry, remove the skins and cores, 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 of 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 add the 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 fried 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 croCitons in them, fill each case with kidney and sauce, sprinkle on a little parsley, and serve as hot as possible. Time. — About 10 minutes. Average Cost, 3d. to 4d. each. Sufficient i to each person. 1015. — KIDNEY TOAST. (Fr. — Rognons sur Croutes.) Ingredients. — 2 sheep's kidneys, or £ a Ib. of bullock's kidney, i oz. of butter, •£ a teaspoonful of lemonjuice, 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, Time. — From i£ to 2 hours. Average Cost, 9d. to nd. Sufficient for 1016.— KNUCKLE OF MUTTON, TO BOIL. Ingredients. — i knuckle of mutton (see " Fillet of Mutton, to Dress"), i onion, i carrot, £ 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 about i£ hours (see " Boiled Mutton," also " Notes on Boiling," p. 429). If liked, the stock in which the mutton has cooked may be converted into onion sauce (see " Sauces "). Time. — About i£ hours. Average Cost, lod. per Ib. 1017.— LEG OF MUTTON, WITH OYSTERS.

From Mrs. Beeton's Book of Household Management, 1861, page 670. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — A well-hung boned leg of mutton, 12 sauce oysters, i tablespoonful of breadcrumbs, 2 hard-boiled yolks of eggs, i teaspoonful of chopped parsley, i shallot finely-chopped, salt and pepper, oyster sauce (see No. 310 " 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 herb's, from 2£ to 3 hours, according to size, and serve with oyster sauce. Time. — To boil, 2^ to 3 hours. Average Cost, lod. per Ib.; oysters, is. to is. 6d. per dozen. Sufficient for 12 or more persons, according to size. Seasonable from September to April. 1018.— LIVER AND BACON. Ingredients. — i Ib. of liver, | a Ib. of bacon, flour, salt and pepper. Method. — Put the liver into a basin, cover with boiling water, lot it remain for 10 minutes, then drain, dry well, and cut into \ im h slices. Season i tablespoonful of flour with i teaspoonful of salt, and £ the quantity of pepper, and dip each slice of liver in the mixture. Heat the frying-pan, cut the bacon into thin slices, fry 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 0:1 both sides without over-cooking. Transfer to a hot dish, sprinkle in about a dessertspoonful of flour, let it brown, then add about $ D{ a pint of water, stir until it boils, and strain over the liver. Arrange the bacon neatly on the top, and serve as hot as possible. Time. — To fry the liver, 5 minutes. Average Cost, 6d. to 8d. per Ib. '-•'. — See recipe for cooking calves' and ox liver. 1019.— LOIN OF MUTTON, BONED AND STUFFED.

From Mrs. Beeton's Book of Household Management, 1861, page 671. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.- -A loin of mutton,;, tablespoonfuls of breadcrumbs, j tablcspoonfuls of chopped suet, 2 tablespoonfuls of chopped ham or bacon, i teaspoonful of powdered mixed herbs, 2 teaspooniuls of chopped parsley, £ a teaspoonful of grated lemon-rind, i 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 forcemeat 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. Time. — To bake, from 2 to 2^ hours. Average Cost, is. per Ib. Sufficient for 6 or more persons, according to weight. Seasonable at any 1020.— LOIN OF MUTTON, DAUBE STYLE. (Fr. — 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, i teaspoonful of finely-chopped parsley, |- of a teaspoonful of finely-grated lemon-rind, i 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 usual 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. Remove the paper, brush over with glaze, let the meat remain in a hot oven for 10 or 15 minutes, then serve with the prepared sauce. Time. — Altogether, from 4^ to 5^ hours. Average Cost, is. per Ib. Sufficient for 6 or more persons, according to weight. Seasonable at 1021.— MEAT AND POTATO PIE. Ingredients. — 2 Ib. of cold lean mutton, 2 Ib. of potatoes, 2 onions, £ of a pint of gravy (made from the bones and trimmings of the meat), 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 i hour in a moderate oven. A £ of an hour before serving, remove the paper to allow the potatoes to brown. Time. — To prepare and cook, about iVhours. Average Cost, 3d., exclusive of the meat. Sufficient for 5 or 6 persons. 1022.— MUTTON, CASSEROLE OF, ENGLISH STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 671. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Xc-ck 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 f« >rm of smaller dimensions than the casserole. Lay the paste on the top of the meat, replace the lid, and cook gently for i£ hours longer. Divide the paste into sections before serving. Time. — 2\ hours. Average Cost, oxl. to is. per Ib. 1023.— MUTTON CHOPS, BROILED OR GRILLED. Ingredients. — Loin of mutton, salad-oil or oiled butter, salt and 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. Time. — To broil, 7 to 10 minutes. Average Cost, is. per Ib. 1024.— MUTTON COLLOPS. Ingredients. — 6-8 slices of cooked mutton, 2 shallots or i small onion finely-chopped, \ a teaspoonful of powdered mixed herbs, \ a saltspoonful of mace, i dessertspoonful of flour, butter or fat for frying, 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 SJMV,;<I this mixture on one side of the meat. Let it remain for i hour, then fry quickly in hot butter or fat, taking care to cook the side covered with the1 mixture first. Remove and keep hot, sprinkle the flour on the bottom of the pan, which should contain no more fat 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 lemonjuice or vinegar to flavour, and pour the sauce round the meat. Time. — Altogether, i^ hours. Average Cost, about is. 8d. Sufficient, i Ib for 3 or 4 persons. Seasonable at any time. 1025.— MUTTON, CURRY OF. (Fr.— Kari de Mouton.) Ingredients. — i Ib. of cooked mutton, £ a pint of curry sauce (see 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 \ an hour, then serve with well-boiled rice. Time. — To re-heat the meat, \ an hour. Average Cost, is. 6d. Sufficient for 3 or 4 persons. Seasonable at all times. Note. — See " Veal, Curry of," " Chicken, Curry of," also " Indian

From Mrs. Beeton's Book of Household Management, 1861, page 673. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 8-9 slices of cooked mutton, sliced gherkin, capers, salad. For the sauce: 4 lablcspoonfuls of salad-oil, 2 tablespoonfuls of vinegar (preferably tarragon), £ a teaspoonful of finely-chopped gherkin, £ a teaspoonful of finely-chopped parsley, £ a teaspoonful of finely-chopped shallot or onion, salt and pepper. Method. — 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 i hour. Garnish with sliced gherkin, capers, and small tufts of salad, and serve the rest of the salad separately. Time. — About i£ hours. Average Cost, is. oxi. to 2s. Sufficient for 1052.— NECK OF MUTTON, BRAISED, WITH BROWN

From Mrs. Beeton's Book of Household Management, 1861, page 685. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 insufficiently cooked. This may be remedied to some extent 1 the loin in several thicknesses of well-greased paper, also by the thick part of the leg where it will receive the hottest rays ct IK at from the fire. Follow directions given for " Roast Mutton," also see " Notes on Roasting," p. 428. Time. — About 15 minutes per Ib. Average Cost, lod. per Ib. Sufficient for 12 or more persons according to size of joint. Seasonable from June to January. 1058.— ROAST MUTTON. (Fr.— Mouton roti.) When possible, mutton should be roasted before the fire, for this method of cooking imparts a more delicate and better flavour to the meat. Whatever the 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 required for roasting depends principally upon the condition of the fire and the form or the size of the joint (see pp. 428). How TO BUY MEAT ECONOMICALLY. — If the housekeeper is not very particular as to the precise joints she wishes to cook for dinner, there is frequently an opportunity for her to save money in her purchases. For instance, the butcher may have an over supply of certain joints, and will, to get rid of these, make a reduction, sometimes to the extent of id. or i£d. per Ib. It often happens that in 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, especially in very cold weather. 1059.— SADDLE OF MUTTON, TO ROAST.

From Mrs. Beeton's Book of Household Management, 1861, page 687. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 Time. — About 15 minutes per Ib. Average Cost, is. per Ib. Sufficient for from 12 to 18 persons, according to weight. Seasonable at any 1060.— SCOTCH HAGGIS. Ingredients. — A sheep's paunch and pluck, i Ib. of finely-chopped beef suet, £ a pint of oatmeal, 2 finely-chopped Spanish onions, 2 tablespoonfuls of salt, i teaspoonful of pepper, \ a nutmeg finely-grated, i£ pints of good stock or gravy, the juice of i 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 i£ hours, and

From Mrs. Beeton's Book of Household Management, 1861, page 688. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 6 sheep's brains, vinegar, salt, a few slices of bacon, i small onion, 2 cloves, a small bunch of parsley, sufficient stock or weak broth to cover the brains, i tablespoonful of lemon-juice, matelote 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 fried bread croutons, arrange them in a dish alternately with the brains, and cover with a matelote sauce, to which the lemonjuice has been added. Time. — 25 minutes after the brains are blanched. Average Cost, 2S. 6d. Sufficient for 5 or 6 persons. I063. —SHEEP'S HEAD, TO DRESS. (Fr.— Tete de

From Mrs. Beeton's Book of Household Management, 1861, page 692. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(i) Spare-rib. — Gem-rally roasted. Hand.— Usually slightly salted and boiled, to < -r hot or (4) Fore-loin. — For roa* 1 1 1 ND-QUARTER. -pring, or belly.— G« ilted and boiled. oin. -The best roasting joint, but rather fat. Large chops EC it. Leg. — The most ccono mt in this as in most mimals. It is less fat than the fore-quarter. Used also for 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 Ib. to 6 Ib. and can often be bought very cheap. Is generally slightly salted and made into brawn. Can also be collared or boiled. (8) Feet, or pettitoes. — Generally boiled and served hot or cold. Not unfrequently they are boned and stuffed. (9) Liver, sweetbread, and some of the inside fat are often sold together under the name of pig's fry. (10) Lard. — Any part of the fat is melted down and sold in bladders, tubs, or by the pound, for pastry making, frying, etc. The lower the heat at which it is melted the smoother and less granulous it is. Occasionally it is said to be mixed with flour or starch. Much is imported annually from America. It has a lower melting point than beef or mutton fat and — partly for that reason — is less suitable for frying than other fats. It is better adapted for making pastry.

From Mrs. Beeton's Book of Household Management, 1861, page 711. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In the following tables the different parts have been carefully tested with the view of finding out which are really the most economical. It will be seen that the leg of pork wastes less than the loin, and that the best part of bacon is the cheapest when boiled. How usually before when loss perlb. perlb. Cost per Ib. after cooking, bone oz. s. d. s d. Bacon (back) „ (side).. o 8 o 6 o 9 I 2j „ (cushion). 3* o 9 0 Il£ Ham it 15 „ (rashers) o 8 5* „ (knuckle).. o 8 o Leg of pork. 4* o 9,, „... 4 o 4f o 9 Loin of pork (hind). 6J 0 IO „ (fore). 6| o 9 14 o o 9 Liver and fry s! o 6 Pickled pork i U o 8 o Si GENERAL OBSERVATIONS ON THE COMMON HOG 631

From Mrs. Beeton's Book of Household Management, 1861, page 712. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 Ib. of lean beef, 2 Ib. of lean pork, i Ib. of finelychopped 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 9-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, lod. to i id. per Ib. 1075.— CROQUETS OF PORK. (Fr.— Croquettes de

From Mrs. Beeton's Book of Household Management, 1861, page 714. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 Ib. of lean pork, i Ib. of household flour, 8 ozs. of lard, -na teaspoonful of powdered sage, cayenne, pepper and salt, £ 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 oval 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 hour, then fill up with stock, and serve either hot or cold. Time. — To bake, about i^ hours. Average Cost, 2s. 3d. to 2s. 6d. 1080.— LOIN OF PORK, BAKED. (Fr.— Longe de

From Mrs. Beeton's Book of Household Management, 1861, page 716. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. I'ig's ears pickled. 213), T. saure s»r " Sauces "), butter or trying-lat, salad-oil, finely-chopped shallot and parsley, salt and pepper. Method, lioil tiie ears until: t them cool, then sprinkle lightly \\ith shallot and pai with pepper. hem 2 or 3 tablespoonluN liour. turning 2 or 3 times, and basting frequently. 1;1. dip them into • ! tr\ in lioi butter or fat uir ^nd brown. par.itcly. Time. To irv. j or 5 minutes. Average Cost, uncertain, the ears bring seldom sold separately. 1085.- PIG'S FEET AND EARS, FRICASSEED.

From Mrs. Beeton's Book of Household Management, 1861, page 717. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. pig's ears, a slice of onion, a small::md. \\hite stock or milk. For the same 2 ->/s. oi butter, il o/s. of flour, I of a pint »»i white stoil, and; Method. \Va-h t MI \\ith white stock or milk. !. and salt and pepper to taste. Simmer until tender, then cut the feet into neat pieces, and the ears 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 1086.— PIG'S FEET AND EARS IN JELLY.

From Mrs. Beeton's Book of Household Management, 1861, page 717. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 pig's feet, 2 pig's ears, i dessertspoonful of finelychopped parsley, £ a dessertspoonful of finely-chopped fresh sage, 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 15 minutes, then turn into a mould or basin, and put aside until cold. Time. — About 3 hours. Average Cost, uncertain. Sufficient for I medium-sized mould. Seasonable in winter. 1087.— 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 \ 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 i to i£ hours. Average Cost, 6d. to /d. per Ib. ATow i Ib. for 4 or 5 persons. Seasonable in winter. 1088.— PIG'S FRY, BAKED WITH HERBS. Ingredients. — A 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 from 2^ to 2\ hours. About £ an hour bci rig remove the paper, to allow the potatoes to brown. Time. — To bake, from 2^- to 2| hours. Average Cost, fry, from 6d. to /d. per Ib. Allow i Ib. of fry and 2 Ib. of potatoes for 3 or 4 persons. Seasonable in winter. 1089.— PIG'S HEAD, BOILED. (Fr.— Tete de Pore bouillie.) Ingredients. — A pig's head, i Ib. of common salt, i oz. of saltpetre, pudding (see No. 1098.) Method. — Scald and da 1 thoroughly, removing the hair. -nout and bruins. Soak in strong salt and water for ^4 1 changing the water 2 or 3 t< u 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 co\ bring to the boil, and skim well. Simmer gently for 3^ hours, then with the pease pudding. Time. — To cook, about 3$ hours. Average Cost,;d. to 8d. per Ib. Sufficientfor 7 or 8 persons. Seasonable in wi 1090.— PIG'S HEAD, COLLARED. (Fr.— Tete dePorc.) Ingredient^ 's head, i Ib. of common salt, i oz. of saltpetre, cayenne, salt and pep: Method.— Prepare the head as directed in the preceding P boil it gently for 2 hours, then drain from the liquor and remove tinbones, flatten the head as much as possible, sprinkle it liberally with pepper and cayenne, and roll up: I'ut the roll into a doth, and bind securely. Replace it in the stewpan, boil gently for 2 hours longer, press until cold, and use as required. Time.- Al>« >ut 4 hours. Average Cost, jd. to 8d. per Ib. Seasonable in 1091.— PIG'S KIDNEYS, BROILED. (Fr.— Rognons de Pore grilles.) Ingredients. Pig's kidneys, salt and pepper, powdered sage, saladoil. M Imtter, or parsley but: Method.— Split tinlengthwise, r '.<> skin, and p r through them to keep them flat Brush over with salad oil. sprin! and pepper, and broil over a dear fire, cooking it side first. Place a small pat of mattre cChdtel butter in the centre of each half, and serve a possible. Time.— 5 to 7 minutes, accord r.\ Average Cost, 4d. to 6d. 1092.— PIG'S KIDNEYS, FRIED. (Fr.— Rognons de

From Mrs. Beeton's Book of Household Management, 1861, page 718. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredient.;i of pork. oni<m stuffing. No. 404, gravy (see Method. S> <>!•• the ^kin in nai: • 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. Time. — About 2 hours. Average Cost, 9d. to lod. per Ib. 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. 1113.— PORK, LOIN OF, SAVOURY. (Fr.— Longe de

From Mrs. Beeton's Book of Household Management, 1861, page 729. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 fry in hot butter or fat until crisp and Time. — To boil, 15 minutes. Average Cost, 8d. to lod. per Ib. 1119.— SAUSAGES, TO FRY. Ingredients. — Sausages, frying-fat. Method. — 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 or 3 times, so as to brown them equally. Serve on mashed potato or toasted bread. Time. — About 10 minutes. Average Cost, 8d. to lod. per Ib. 1 120.— SAVOURY LIVER. Ingredients. — i Ib. of pig's liver, i Ib. of potatoes, £ a Ib. of onions, | a teaspoonful of powdered sage, i teaspoonful of salt, | of a teaspoonful of pepper, \ a pint of water, apple sance (see No. 3 i Method. — 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 p..t until all the materials are used, letting potato form the top 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 is., exclusive of the apple. Sufficient lor 5 or 6 pcrs«> 1 121. —SAVOURY PUDDING. Ingredients. — \ a Ib. of fine oatmeal, £ a Ib. of stale bread, | a Ib. of. 2 large onions, i teaspooafu ! of a teas; ful of; »onful of powdered sage, £ of a teaspoonful of ! mixed herbs, 2 Cggs. Method.— Soak the r for $ an hour, then drain »rbcd liquid, and beat out the lumps with a fork. Boil the i in salt and water for J an hour, then chop them coarsely. Mix ulding the beaten eggs i much dripping in a Yorkshire pudding tin as will form a put in the mixtu: h a knife, and bake for about i hour in a done, cut into squares, and serve with good >rk, duck or gooslire, tliis pudding. hat takes its from the county, is, and before the r. Time. — 1 •.•>out i hour. Average Cost, iod., for this quantity. Sufficient for S persons. 1122.— SAVOURY TENDERLOIN OF PORK. Ingredients.- 6 pork chops, prcf otn the lean part under the shoulder, known (according to locality) as spare rib, tender!. 2 Ib. of Spanish onions, flour, sage, powdered mix salt and: Method. M i x together a small teaspoonful ofsalt,anda$ofateaspooneasoning, the onions cut iiv:it of cold water into a fireproof stew-jar, cover with a md cook gently on the stove or in the occasionally. When the onions arc (at has been Mix to:;i-ther.1 i iful each of sage, herbs, and salt, and 4the quantity of pepper, sprinkle £ 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 15 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 i£ hours. Average Cost, 2s. Sufficient for 5 or 6 1123.— STUFFED PIG'S FEET. (Fr.— Pieds de Pore,

From Mrs. Beeton's Book of Household Management, 1861, page 732. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1145.— CANNELONS OF CHICKEN. (Fr— Cannelons de Volaille.) Ingredients. — Chicken croquette mixture, No. 115. rough puff paste,;, breadcrumbs, frying-fat. Method. — Roll out the paste as thinly as possible, and cut it into 1 1 or I \ inch squares. Place a little chicken mixture in the centre of each square, and roll up rather tightly. Coat them carefulh •id breadcrumbs, fry in hot fat until lightly-browned, then drain \vell, and.rnished with Time. — To fry, 5 minutes. Average Cost, 2d. to 3d. each. Allow 2 or 3 to each person. Seasonable at any time. 1146.— CANVASS ACK, BOILED.

From Mrs. Beeton's Book of Household Management, 1861, page 753. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1148.— CAPONS AND POULARDES, TO DRESS. The mal.- fowl, the capOQ, and the female bird, the pnu! both, by treatment while young, made iivapablc of g, with that their size b ilXa become fatter than ordinary fowls. 'I". ur of t; rde is considered more te than that of the capon, but tl -ird. They may be boiled. ted, or otherv, ed, according to the >r cookir equ.d to tinlurds in point o| (••. 1149.— CHICKEN A LA MARENGO. (Fr.— Poulet saute a la Marengo.*) Ingredients. — i chicken, £ of a pint of salad-oil, i pint of Espagnole sauce (see Sauces, No. 244), the pulp of 2 ripe tomatoes, £ a glass of sherry, i dozen preserved mushrooms, 6 stoned olives, i truffle, salt and pepper, fleurons for garnish. Method. — Divide the chicken into neat pieces, and fry them in saladoil 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 truffle cut into large pieces, and simmer gently for three quarters of an hour, or until the chicken i* 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. Time. — About i£ hours. Average Cost, 53. 6d. Sufficient for 3 or 4 FOWLS. — The name sometimes applied to birds of large size, but more usually restricted to those of the genus Callus, of which the domestic fowl is a familiar example. Such birds form a typical group of Rasores, or " scratchers." They are furnished with strong beaks and claws, and the heads of the males are distinguished by a comb, brightly coloured and frequently erectile, their legs are provided with spurs used in conflict, the cock being a very pugnacious bird, and resenting the presence 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 appears 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 representing interbreeding between various varieties: the Cochin-China fowl, the Polish fowl, the Spanish fowl, the Hamburg, the Dorking, the Bantam and the Game fowl. The term chicken is applied to the young female bird, from the period it is hatched until it is four months old; after that age until they begin to lay they are called pullets, and subsequently hens. 1150.— CHICKEN, BOILED, TURKISH STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 753. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i chicken or fowl, \ a Ib. of boiled rice, \ a pint of tomato sauce (see Sauces No. 281), i oz. of butter, i teaspoonful of cornflour, i 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 thoroughly hot put in the pieces of chicken, and simmer very gently for 25 minutes. A few minutes before serving add the cornflour previously blended with a little cold water. Arrange the chicken neatly in a border of boiled rice, strain the sauce over, and serve. Time. — From i£ to i£ hours. Average Cost, 35. 6d. to 45. Sufficient 1151.— CHICKEN, BOMBS OF. (Fr.— Petites Bombes de Volaille.) Ingredients. — £ a Ib. of raw chicken, i oz. of flour, \ an oz. of butter, £ a gill of water, 3 whites of eggs, 2 tablespoonfuls of cream, chopped parsley, salt and pepper, £ a pint of Bechamel sauce (see Sauces, No. 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 puree, 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. Time. — About 20 minutes, to cook the bombs. Average Cost, 33. 6d. to 45. Sufficient for 10 or 1 2 bombs, according to size. 1 152. -CHICKEN, BOMBS OF (Cold). (Fr.-Petites

From Mrs. Beeton's Book of Household Management, 1861, page 754. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a Ib. of cooked chicken, 2 tablespoonfuls of white sauce, i tablcspoonful of sherry, £ a gill of thick cream, \ 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 truffle, 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 <li->olvr<l, and the cream stiffly whipped, mix all lightly but thoroughly together, and turn into the moulds. When cold serve on a bed of dn and garnish with aspic jelly, cucumber, tufts of endive, or other suitable garnish. Average Cost. — 35. to 35. 6d., exclusive of the chicken. Sufficient for 8 or 10 small moulds. TIIF FORKING derives its name from the town of that name in Surrey, where the breed cxi<K in (Treat perfection. The colour of the true Dorking is pure white; the bird is its possession inber the foot. •;.it r.irtirular breed ' ti.ni i >n tin-,.f tlir 1 itti-r i" tlif fi'iiiu-r..ni«l the f.u t ih it the • * k, alth'Hi; MI.U^II white stock from Dorking 1153.— CHICKEN, BOUDINS OF. (Fr.— Boudins de

From Mrs. Beeton's Book of Household Management, 1861, page 755. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — For the farce, or stuffing: £ a Ib. of raw chicken, i oz. of flour, i oz. of butter, \ a gill of stock (made from chicken bones), i egg, salt and pepper, nutmeg. For the salpicoii, or mince of game or poultry: i sweetbread, or a few lambs' throat breads, i slice of tongue, 6 preserved mushrooms, i large truffle, 3 or 4 tablespoonfuls of white sauce, egg, breadcrumbs, frying-fat. Method. — Melt the butter in a small stewpan, stir in 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 gradually, then season to taste, and rub through a fine wire sieve. Blanch and cook the sweetbread in stock, cut it and the tongue, mushrooms and truffle 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 with a hot, wet knife. Place them in a saute-pan, surround them to half their depth with boiling water, cover with a buttered paper, and cook in a moderate oven from 25 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 dishpaper, and serve with hot ravigote or other suitable sauce. Time. — To cook, from 25 to 30 minutes. Average Cost, 43. 6d. to 55. Sufficient for 8 or 10 boudins. 1154.— CHICKEN, CASSEROLE OF. (Fr.— Poulet en

From Mrs. Beeton's Book of Household Management, 1861, page 756. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1155.— CHICKEN CREAM. (Fr.— Creme de Volaille.) Ingredients. — \ a Ib. of raw chicken, free from bone and skin, $ of a pint of thick Bechamel sauce (see Sauces No. 178), £ of a pint of double cream, i 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 ingredients through a wire sieve. Whip the cream stiffly, stir it lightly in, and season to taste. Turn the mixture into I large or 6 or 7 very small buttered moulds and steam gently until firm. Dish up and sauce over. Server garnished with tru fries, and send a boat of.amel or other suitable sauce to table separately. Time. — To steam in I mould, about 30 minutes; in small moulds, about 25 minutes. Average Cost, 33. to 35. 6d. Sufficient for 8 or 9 PENCILLFP HVMBCRG. — This variety of the Hamburg fowl is of two colours, golden and silver narked. The hens of both these varieties have the body pencilled across with. ime — and the hackle in both sexes of good breed; ks do not exhibit the pencilling*, but are white and brown res; • •d Hamburg* are compact in form, and spi:--ht!\- and graceThe hens lay abundantly, but are not sitters. They are imported id, and are also bred in England, the latter being much superior in si/e. known in various parts of the country as " Chitteprats," " Creoles " or " Corals," ^ and greys," and in tome parts of Yorkshire are called " Corsican fowls." 1156.— CHICKEN, CREPINETTES OF. (Fr.— Crepinettes de Volaille.) Ingredients. — 4 ozs. of cooked chicken, 2 oz. cooked ham, 4 button mushi truffle, i yolk of egg, 2 or 3 t 'iifuls of white sauce, salt and pepper, pig's caul, ± a pint of brown sauce (see >'S). Method. — Cut the chicken, ham, mushrooms, and truffle into shreds about i inch in length, add the yolk of ei;g to the hot sauce, season to put in the shrcdd licnts, stir by the side of the 1: de until cold (this is called the Salpicon). dry it, and cut it into 4-inch sqi Knfold a d< s ertspoonful of the mixture in each piece of caul, form into:i in tluoven for f> minut< r coat them with crumbs, and fry in hot I- > bed of spinach or preen and pour the:nd. Time. - About i hour. Average Cost, is. oxl. to 2s. Sufficient for t 4 or 5 persons. 1157.— CHICKEN, CROQUETTES OF. (Fr.— Croquettes de Volaille.) Ingredients. — 6 to 8 ozs. of cold chicken or fowl (boned), 2 ozs. of cooked ham or tongue, £ of a pint of stock, i oz. of butter, i oz. of flour, I tablespoonful of cream, i teaspoonful of lemon-juice, 6 button mushrooms, i truffle, salt and pepper, egg, breadcrumbs, frying-fat. Method. — Chop the chicken and ham or tongue finely, cut the mushrooms 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 truffle, season with salt and pepper, and turn on to a plate to cool. Make into corkshaped croquettes, coat carefully with egg and breadcrumbs, and fry until lightly browned in hot fat. Time. — i hour. Average Cost, is. 6d. to 2S. Sufficient for about 6 1158.— CHICKEN KROMESKIS. (Fr. Cromes Quis de Volaille.) Ingredients. — 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 tablespoonfuls of flour, i tablespoonful of salad-oil or oiled butter, i 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. — i hour. Probable Cost, is. 9d., to 2s. Sufficient for about 1159.— CHICKEN, CUTLETS OF. (Fr.— Cotelettes de

From Mrs. Beeton's Book of Household Management, 1861, page 758. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pignons.) Ingredients. — i chicken, $ Ib. lean raw ham, £ a pint of 1 sauce (see Sauces, No. j button mushrooms, salad-oil or <>ilrd butter, a crouton of friMethod.— Divide the chicken into pieces convenient for s< i the sauce as directed, add to it the mushrooms, season to taste, and keep hot until required. Cut the crouton to fit the dish, and fry it until lightly browned in hot fat. Cut the ham into short, and fi over with salad-oil or oiled 1 them over or in front Arrange neatly on t h< strain the sauce round, and garnish with groups of mushd h.xm. Time. To.t^nll i dx>ut 15 minutes. Average Cost Sufficient for.\ or 5 jv rsons. 1167.— CHICKEN GUMBO. (See American Cookery.) 1 168.— CHICKEN ITALIAN. (Fr.-Poulet a 1'Italienne.) See " Chicken with Italian Sauce," No. 1204. 1169.— CHICKEN JELLY. (Fr.— Gelee de Volaille.) Ingredients. — i chicken or fowl, salt and pepper. Method. — Cut the chicken into small pieces and put them into a stewingjar 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 off the breast, wings and legs in thin slices, replace the bones and trimmings in the stew-jar, and cook as rapidly as possible on the stove for \ 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. Time. — To cook, about 2^ hours. Average Cost, 2s. 6d. to 33. 6d. Sufficient for i mould of medium size. Seasonable at any time. THE POLAVD. — This bird, a native of Holland, is a great favourite with fowl-keepers, from the great number of eggs which the birds of this variety produce, a circumstance which has caused Polands in many parts to be known as the " everlasting layers." From observation of the number of eggs produced by this prolific fowl, it was found that in one year five hens laid no less than 503 eggs, the average weight of each egg was i oz. and 5 drachms, the total weight of the whole, exclusive of the shells, amounting to 50! Ib. The common black breed is plain in appearance, and hns a bushy crown of white feathers; other varieties, as the " silver-spangled " and the " goldsnangled," ate handsome birds. The Poland is easily fattened, and its flesh is considered to be more juicy and of a richer flavour than many other fowls. 1170.— CHICKEN KLOPPS.

From Mrs. Beeton's Book of Household Management, 1861, page 763. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1171.— CHICKEN LEGS AS CUTLETS. (Fr.— Cuisses de Volaille en Cotelettes.) Ingredients. — Chickens' legs, slices of bacon, stock, Espagnole sauce (see " Sauces," No. 244), 2 onions" sliced, 2 carrots sliced, i small turnip sliced, 8 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), Method. — 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 securely. Put the vegetables, bouquet-garni and peppercorns 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 i hour. Remove the muslin and serve with the sauce poured over, or they may be glazed a.nd have the sauce poured round. If preferred, 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. Time. — To braise, from i to ij hours. Average Cost, accessories to 4 chicken legs, about is. Allow i leg to each person. Seasonable at any time. H72.-CHICKEN LEGS, STUFFED. (Fr.— Cuisses de Volaille Farcies.) Ingredients. — The legs of a cold fowl, i tablespoonful of sweet oil, 2 tablespoonfuls of 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, i egg, 4 slices of streaky bacon, 2 slices of toasted buttered bread, Method. — Cut each leg into 2 joints, and saw off the drumsticks, place them on a plate, season with pepper and salt, and moisten with a little sweet oil. Tut 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 farce or stuffing above prepared, then wrap up in a slice of bacon, tie with twine, or r them securely. Place them on a greased baking-tin or santep.m. and cook in the oven for about 20 minutes. Cut each slice of 1 bread in two, trim neatly, dress the chicken's legs on these, dish up, garnish \vilh a few sprigs of curly ]>ar>ley, and srrvc hot. Time. — To cook, about 20 minutes. Average Cost, is. 6d. to is. pd. TMK Si H vi TA-OOK. OR FOWLS OF THE SULTAV. — This fowl, which was first intnxl land in 1851 from Const.intim.pl.-..me from the Turkish sarai, " It ta-ook, " fowl. l«risk birds, exrellrnt l.iyors. but n»t u **! lit esemblc the a white.:id tuft on t! muffled, havt.;*, and 5 toes on each foot. T: misting only of two lit t: < arc small. The colour of the bird is pure white. 1173.— CHICKEN LIVER PATTIES. (Fr.— Pates de

From Mrs. Beeton's Book of Household Management, 1861, page 764. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.—Chicken livers, butter, brown sauce (see " Sauces," No. 233), rough put! paste, salt Method, i the gall and:id dry the livers, cut them t»ss them in hot butter over the; • 1 \vii!». thinly rolled out ]).iste. till them with liver, season highly with >alt and j •• and a<ld a little hnnvn MUtCe. ( <>v<: with JM->!C, brush over with beaten in a moderately-hot oven for about jo minutes, and her hot or cold. Time. — To bake, about 20 minut--;. Average Cost, 2d. each. Allow Seasonable at any tun--. 1174.— CHICKEN LIVERS ON TOAST. See Chapter on " Savouries." 1175.— CHICKEN, MAYONNAISE OF. (Fr.— Mayonnaise de Volaille.) Ingredients. — i cold boiled chicken or fowl, £ of a pint of Mayonnaise sauce (see Sauces, No. 201), £ of a pint of aspic jelly, dressed salad. Method. — Cut up the chicken into small joints, remove all the skin and ends of bones, and shape the pieces as neatly as possible. 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. When the sauce is set, decorate tastefully with truffle 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 i hour. Average Cost, 35. 9d. to 55. Sufficient for 1176.— CHICKEN, MINCE OF, BREADED.

From Mrs. Beeton's Book of Household Management, 1861, page 765. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a Ib. of coarsely-chopped cooked chicken, free from bone, 2 tablespoonfuls of finely-chopped cooked ham, £ a pint of Bechamel sauce, (see Sauces, No. 178) breadcrumbs, butter, nutmeg, 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 to 8 minutes. Average Cost, Sd., exclusive of the chicken. Seasonable at any time. VARIOUS MODES OF FATTENING FOWLS.— It is considered by some fowl-keepers that the flesh of a healthy well-fed fowl, which has lived a free, out-of-door life, is both in flavour and wholcsomeness preferable to a bird kept in confinement and compulsorily fed. If, however, special fattening is resorted to, the birds should be confined in a clean warm pen or run, and fed three or four times a day on as much soft food as they will eat, care being taken to feed them very early in the morning and as late as possible at night. When specially fattened for the market the fowls are kept in the dark, which encourages them to rest — an essential to the laying on of flesh. The foods chiefly used for fattening are ground oats, whole wheat-meal, maize-meal and buckwheat-meal; the last should always be included among the food; fatty substances, as suet, are added by some to increase the fatness of the fowl. The true object, however, should be to develop abundance of good, wholesome flesh. Milk, either new or skimmed, is a valuable addition to the food, with whirh it should be mixed hot. Three weeks is the usual period for fattening a fowl. 1177.— CHICKEN, MINCED. (Fr.— Poulet Emince.) Ingredients. — Cold chicken; to each £ Ib. allow i oz. of butter, i oz. of flour, \ a pint of stock, salt and pepper, poached eggs. RECIPES FOR COOK I NO POULTRY 681 Method. — Chop the chicken finely, boil the bones and trimmings for at least i£ 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 stcwpan aside, then let it remain until the contents are thoroughly hot, and serve garnished with neatly poached and trimmed eggs. Time. — Allow J of an hour, after the stock is made. Average Cost, is. 3d., exclusive of the chicken. Allow i lb. of chicken and (> 1 1 78.— CHICKEN PANADA. (Fr.— Panade de Volaille. ) Ingredients. — 4 to «; ozs. of raw ihu ken, J a gill of cream, pepper and Method. — Pass the chicken lived from skin and bone 2 or 3 times h a mincing machine, then place it in a buttered jar, cover closely, the jar ma- < ontainint; a lit tie boil;: simntly for nearly i hour, I'-uin-i;n a mortar, adding i son to taste, and pass the mixture thr> Whip • r in the chicken preparation, and serve on toast or in ramakin be heated in d on hot buttered t< Time. T«» cook the chicken, about i hour. Average Cost, about is. Sd. Sufficient for _• persons. Seasonable at any ti: the s.uw sice, for. as a rule, eggs equ at both rnds • <!k, and are worthless. Egn intended for - > place under a hen; in WAI met we.ithfr ' t it l»> vrrv ti t t > fifteen The egg» should be carefully tseventh or <•• be sufficiently ^rrve excel!'-::iust be carefully replaced under the hen without shaking. •.• should b« broken, it must be removed, ai. wfse the contents of the broken egg will cause the other- ••.•->• too may become fractured. Many eggs are now hatched by;s, at a steady temperature of tox" to 104*. It is important that eggs hatcht: H79.-CHICKEN PATTIES. (Fr.-Bouchees a la

From Mrs. Beeton's Book of Household Management, 1861, page 766. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 ozs. of finely-chopped cooked chicken, 2 ozs. of finelychopped cooked ham, 4 ozs. of rice, white stock, 2 tablespoonfuls of cream, salt and pepper, chopped truffle. 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 ingredients 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. Time. — Altogether, about i± hours. Average Cost, is. 3d. to is. 6d. FEEDING AND COOPING THE CHICKS. — When all the chicks are hatched they should be placed with the mother hen under a 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 should they become mixed and go under the same coop, the hens will probably maim and destroy the chicks which do not belong to them. After being kept snug beneath the coop for a week— the coop being placed under cover at nightfall — the chicks may be allowed to run about for an hour or so during the warmest part of the day. They should be gradually weaned from the soaked bread and chopped egg, and grits or boiled barley substituted. In eight or ten days their stomachs will be sufficiently strong to receive bruised barley, and, if healthy, at the end of three weeks, the chicks will be able to take care of themselves. It 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 coop with the hen a shallow pan of water should be supplied to the chicks, as they are apt to drench themselves and take cold, or get drowned in a deep vessel. Detached nesting-boxes containing finely-sifted moist sand or cinder ashes, good straw, and a little hay on top, should be placed against the walls of the house, which is preferable to fixed rows of nests, since they can readily be moved, limewashed and cleansed. In front of the house a wiredin run should be provided, not less than six feet in height, and as long in extent as possible. 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. (Fr— Quenelles de Volaille.) Ingredients. — 8 ozs. of raw chicken, 2 ozs. of flour, \ an oz. of butter, £ of a pint of stock or water, 2 eggs, 2 tablespoonfuls of cream, salt and 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 sieve. Whip the cream slightly, and stir it lightly into the chicken puree. Poach a little of the preparation and, if too stiff, add a little more stock or cream. See " Quenelles of Veal " for directions for shaping, cooking and serving. 1 186.— CHICKEN, RAMAKINS OF. (Fr.— Souffles de

From Mrs. Beeton's Book of Household Management, 1861, page 770. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 6 ozs. of raw chicken, ± of a pint of cream, 4 yolks of j whites of eggs, £ an oz. of butter, 2 mushrooms, i truffle, salt 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 slightly, and whisk the whites of eggs to a stiff froth, and then add with the mushrooms and trutllc cut into small dice, to the chicken pm\c. Mix lightly together, and put the mixture into 8 well-buttered china or.•.kin cases. The cases should not be more than three parts tilled, as the mixture rises considerably in baking. Place the cases ona nd cook them in a moderate oven for about r:ses, and, if liked, send hot Bechamel or other su; sauce to table in a sauce-boat. Time. — To bake, from 18 to 20 minutes. Average Cost, 23. 6d. Sufficient for 8 cases. Tn constructing a fowl house, rare should be taken to build it •he v>uth. or in one comer, so that the garden or fence form* t f south or south-east, thus sheltering the fowK from < The side and end of th« t of vund wrather boarding, and the roof of the same material with a good fall, so that the rain may run on: in the corner of the house furthest away from the.e rt.vT of the home should slope half an inch to the foot from back to front. made of concrete, to keep away rat* < v«Tnmi food floor may be formed of chalk and dry soil, mixed togrther rammed down. Upon this some thrr.. ashes should be sifted, and kept regul« of good s !,!«!, arranged like step?, ends falling into sockets. *> that they may be eav: render acces* to th. which i< cwls. should be at • Md •:;•• m i..•. • i.r.1 I:•• i ••. •.••• i i •. > • •. '. i:. t.., •,• ortant fur th* 1 Mi; one or two small panes of glass should therefore be let into the house front on the sunny sxle. 1 187.- CHICKEN, RECHAUFFE OF.

From Mrs. Beeton's Book of Household Management, 1861, page 771. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — About 4 ozs. of cooked chicken, 2 ozs. of cooked ham or i.utton mushrooms, i small trulilc, $ an oz. of butter, } an oz. <>1 t'.our, ] stock, i tablcspoonful of cream, salt and rnbs, fryi >ugh puff paMethod. C i op the chicken and ham finely, cut the mushrooms and t:: the butter in a stcwpan, stir in the season to:<1 the uul put aside to cool. Roll out the paste as thinly as possible — stamp it out into rounds of about 2 inches 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 i round of paste, one half of which must be folded over to form them into halfmoon shapes; variety may be introduced by substituting crushed vermicelli for the breadcrumbs. Time. — Altogether, i-Jhours. Average Cost, is. to is. 3d. Sufficient for 8 to 12 rissoles, according to the size made. 1189.— CHICKEN, ROASTED. (Fr.— Poulet Roti.) Ingredients. — i good chicken, 2 or 3 slices of bacon, \ a pint of stock, fat for basting, salt and pepper, bread sauce (see Sauces, No. 1 80); a few drops of liquid caramel, watercress. Method. — Truss 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 i 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 off 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 Time. — About i hour. Average Cost, 35. 6d. to 43. Sufficient from 4 to 6 persons. NOTE. — The pricking of the breast is not essential, but some cooks prefer this way. 1190.— CHICKEN, ROASTED, FRENCH STYLE.

From Mrs. Beeton's Book of Household Management, 1861, page 771. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i chicken, i oz. of butter, i-£ gills of stock. For the mirepoix, or foundation: i small onion, i carrot, 2 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 off 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 mirepoix, season well with salt and pepper, and cook in a quick for about 40 minutes. Baste frequently, and, if ncccss. r the breast with buttered paper to prevent it becoming too brown. When the chicken is done, remove the trussing string and skewers and hot. Drain the fat from the baking-tin, add the stock, boil for 2 or 3 minutes, season it to taste, and strain. Garnish the n with tufts of crisp watercress, and serve the gravy and bread ely. Time.— About i hour. Average Cost, 43. Sufficient for 4 or 5 V-TMISTICS or HEALTH AND POWER.— The chief characteristics of health in a fowl are bright*: lryiif« of eye and nostrils, the comb and wattles firm and ruddy, and the feat hers elastic and vie is generally the greatest tyrant, who struts among his hens despoti- • ki hi* head erect, and with ever watchful eyes. A cock to be handsome should be of medium size his bill short, his comb bright red, his wattles large, his breast broad, and bis wings strong. His head should be small, bis le«s short and sturdy, and his spurs wellformed; his feathers should be short and close, and the more frequently and heartily he crows, the better father he is likely to become. Medium-sized hens are, as the rule, the best for breeding purposes. 1 191. -CHICKEN SALAD. (Fr.-Salade de Volaille.) Ingredients. — Cold chicken (roast or boiled) cut into joints or pieces if '.; to 4 tablespoonfuls.Ulo\v j t.il»k spoonfuls of:, i tablespoonful of li:: white of hard b« •.•<M>nfuls ot M.uoiinaisc sauce (see ^ NO. 201), i d* spoonful of salad-oil, i dessertspoonful of vinegar, ^ a tcaspoonful of salt, \ of a teaspoonful of pepper. For garnishing: pickled ghi capers, fillets of anch< <-d French olives, lett Method.— Mix the shredded chick lite of egg tog- 'n a bowl, stir in the salad-oil and vinegar, season with the salt and pepper, and let the mixture stand for i hou: <ly to stir in tl. aise sauce, range the salad in a dish on a bed ttuce, garnish tlu> surface with the gherkins, capers, an-, and, if liked, the yolks of eggs, previously rubbed ugh a fine sie Time. — About i J hours. Average Cost, is. oxi. to 2s. 3d. for this quanSufncient for 5 pcrso: 1192.— CHICKEN SAUTED (/'V.-Poulet Saute.) See " Chicken & la M.uvn-o," Recipe No. 1 149, and "Fowl Fried,," No. 1230. 1 193. -CHICKEN, SMALL SOUFFLES OF.

From Mrs. Beeton's Book of Household Management, 1861, page 772. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 to 5 ozs. of rawc! t of cream, i trultle, s.tli and peppt ii.unel sauce (see Sauo Method. — 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 stiff froth, add the mixture lightly to the chicken puree, put in the truffle 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. Time. — To prepare and cook, about i hour. Average Cost, 23. to 2s. 3d. Sufficient for i dish. 1194.— CHICKEN, SOUFFLE OF. (Fr.— Souffle de

From Mrs. Beeton's Book of Household Management, 1861, page 773. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — I chicken, trussed for roasting, j of a pint of 1 sauce (see Sauces). macedoine, or vegetable mixture: carrot, turnip /. of butter, peppIfr, chopped p.. Method. Kn.ist tincliii km in front ir fire, or in a moderate,ind cut it into pieces convenient for serving. Cut the $-inch diameter cutler into rounds about in tin; oil them Melt the butter in a stewpan. put in tl Mes, season with ] over the fire until the 1 absorbed. the chicken in the centre of a hot dish, str.iin the hot sauce over, group l>les round the base, sprinkle over them the chopped p. Time. — About i hour. Average Cost, 33. 6d. to 43. Sufficient for 3 or 4: MSCASKS IK Fowi*.- Cutaneoosdisflases are acquired by fowb kept in unvrntilattd and dark birds are lodged in br ! y the falling of tbe leathers from the head and neck. By removinf the causes a cure u !•:!• • t«,i. 1205. -CHICKEN, COLD, GARNISHED. (Fr.-Chaudfroid de Volaille.^ Ingredients. 2 mid l.« lsy i pint <if 1 (No. 175) or 0. 2U). i a pint of ii^pujelly, I oz. of ily. 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 Bechamel sauce, stir until cool, then pour it carefully over the pieces of chicken. Decorate with fancifully-cut pieces of truffle 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 cubes of aspic; or the aspic jelly may be coarsely chopped. Time. — i hour. Average Cost, 8s. to 93. Sufficient for 9 or 10 Note. — 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. DIARRHCEA AND DYSENTERY. — Sudden alteration of diet, superabundance of green food, and other causes, produce this complaint among fowls. In its less acute form 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 composed of 5 grains of chalk, 5 grains of rhubarb, 3 grains of cayenne pepper made into a pill, with half a grain of opium added in severe cases. Chlorodyne, 2 to 6 drops in a teaspoon of warm water is used with good results. Dysentery, if acute, is difficult to cure, and the more merciful course is to kill the bird and bury it with disinfectants. 1206.— DUCK, BRAISED WITH CHESTNUTS.

From Mrs. Beeton's Book of Household Management, 1861, page 779. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i duck, i pint of stock, £ of a pint of Espagnole sauce (see Sauces No. 244), i glass of port wine, i dessertspoonful of red currant jelly, i Spanish onion, i Ib. of chestnuts, larding bacon, 2 ozs. of butter, the yolks of 2 eggs. For the mirepoix, or foundation: 2 onions, 2 carrots, i small turnip, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 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, ana 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 £ 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 sauce-boat. Time.— About 2 hours. Average Cost, 53. to 55. 6d. Sufficient, for 4 or 5 persons. Seasonable from August to March. 1207.— DUCK, BRAISED WITH TURNIPS.

From Mrs. Beeton's Book of Household Management, 1861, page 780. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Remains of cold roast ducks, i pint of brown sauce (see Sauces, No. 233), i pint of shelled peas, i sprig of mint, i lump Method. Parboil the peas with the mint and sugar, and drain well. the remains of the ducks into neat pieces, put them into the hot ^ e, add the peas, season to taste, and simmer very gently ng, add a few drops of lemon-juice. Time. From.15 to 60 minutes. Average Cost, is., exclusive of the Sufficient lor 3 or 4 persons. Seasonable from August to March. •:. (Fr. tarcelU) is the smallest of the Anatidat. or duck f.unilv. Its bill is.:•• of the male is brown, with A inter, and teal shooting is a favourite sport:•• numbers by means of decoys. The green iwinged teal of North America are handsome birds; and the Chine*. k, is especially noted for the bright tints of purple, green, white and dark brown, which wn also as the Scaup-duck, frequents our coasts in winter, and feeds 1216.— DUCKLING, STUFFED. (Fr.— Caneton a la

From Mrs. Beeton's Book of Household Management, 1861, page 785. Read from the scan by computer, so a word may be off; the page itself shows the original.

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See " Chicken, Grilled, with Mushroom Sauce," No. 1166. 1223.— FOWL, CURRIED. (Fr.— 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, i pint of stock, i% ozs. of butter, i£ 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 i 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 \ an hour, where its contents will keep hot without cooking, then serve with the sauce strained over. Time. — About i hour. Average Cost, 6d. to 9d., in addition to the fowl. Sufficient, for 3 or 4 persons. Seasonable at any time. BLACK SPANISH. — 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 Spanish fowl is an excellent layer, and its eggs are of a large size. It is, however, a bad sitter, and 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, face and plumage make the Black Spanish fowl an addition to the poultry yard. They are admirably adapted as a town fowl, and their flesh is esteemed. 1225.— FOWL, RAGOUT OF. (Fr.— Ragout de Volaille.) Ingredients. — i fowl, £ of a Ib. of ham or bacon cut into dice, 2% ozs. of butter, i£ ozs. of flour, i£ pints of stock, i onion finely-chopped, 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 i to i| hours, or until the fowl is tender, then serve with the sauce strained over. Time. — About i| hours. Average Cost, 45. to 43. 6d. Sufficient for 5 or more persons, according to size.

From Mrs. Beeton's Book of Household Management, 1861, page 790. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1236.— GIBLETS, STEWED. (Fr.— Abatis d'Oie.) Ingredients. — i set of goose giblets, f of a pint of stock, i oz. of butter, i 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 sufficiently cooked, and continue to stew the gizzard until it can be easily pierced with a fork. Meanwhile heat the butter in a stcwpan, fry the flour brown, and, when ready, remove the giblets, and strain f 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, iid. to is. 3d. Sufficient for 3 or 4 persons. Seasonable, September to February. 1237.— GOOSE, HASHED. (Fr.—Ragout d'Oie.) Ingredients. — Remains of roast goose, 2 ozs. of butter, i oz. of flour, i pint of stock, 2 finely-chopped onions, 6 button-mushrooms or a fi-w fresh ones, 2 cloves, i blade of mace, 6 allspice, salt and pepper, croutons of frkd 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 $ 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 i£ hours. Average Cost, 8d., exclusive of the goose.

From Mrs. Beeton's Book of Household Management, 1861, page 796. Read from the scan by computer, so a word may be off; the page itself shows the original.

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THE GOOSE {Fr. oif). — This familiar bird is generally distributed over the world, being met with America, Lapland, Iceland, Arabia and Persia. There are many varieties, but - not differ widely from each other; in England there is only one species, which is supposed to be breed. The best geese are those on the borders of Suffolk, and in Norfolk and Berkshire. but the largest flocks are reared in the fens of Lincolnshire and Cambridge. Geese thrive best where they have an easy access to wat. - ties are annually sent to the London market. The period when the goose is at its greatest perfection for the table is when it has just acquired its full growth.UK! h.is not I-.--M:-. The best time for green geese is from the second week ition of the Michaelmas goww to Queen Elizabeth, who is said to have chanced to dine on one at the table of aa English baronet, te news of the defeat of the Sp t: « reached her Majesty. In commemoration of this event she commanded the goose to make its appearance at table on every Michaelmas. 1238.— GOOSE, ROASTED. (Fr.— Oie Rotie.) Ingredients. — i goose, onion stuffing (see Forcemeats), f of a pint of Method. 1'ivp.ipand m. oose, put the onion forcemeat it well with hot f.it, and cither roast or from 2 to 2^ hours, according to size and age. Baste fre7io quently, and if the surface is not well browned, dredge with flour when the bird is |- cooked. Remove the trussing string, serve on a hot dish, and send the gravy and apple sauce to table in sauce-boats. Time. — From 2 to 2,\ hours. Average Cost, from 6s. to 123., according to size. Sufficient for 10 or more persons, according to size. Seasonable from September to February. THE WILD GOOSE.— This bird is sometimes called the " Grey-lag," and is believed to be the original of the domestic goose. The Gray-lag (Anser ferus) is a denizen of all the extensive marshy districts throughout the temperate regions of Europe. Northwards it ranges to the 53° of latitude, and southwards to the northern parts of Africa, and easterly to Persia. It is the legendary bird that saved the Capitol by its vigilance, and was valued accordingly by the grateful Romans. I239._GOOSE HAMS. Ingredients. — i large goose, £ of an oz. of saltpetre, 2 ozs. of common salt, i oz. of coarse sugar. Method. — 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. Time. — 12 to 14 days. Average Cost, gd. to is. per Ib. THE BRENT 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 by other migratory geese. A very large number of these birds annually resort to the extensive sandy and muddy flats which lie between the mainland and Holy Island on the Northumbrian coast, and are covered by 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 received the name of Ware geese, possibly from the fact of their continually feeding on marine vegetables. The flesh of the Brent goose has an agreeable flavour. 1240.— GOSLING ROAST. (See To Dress a Green

From Mrs. Beeton's Book of Household Management, 1861, page 797. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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: i oz. of warm butter, i tablespoonful of breadcrumbs, i tablespoonful of finely-chopped cooked ham or tongue, i large, finely-chopped fresh mushroom, or 4 small preserved ones, i dessertspoonful of finelychopped parsley, i 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, stuff 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. Time. — About 10 minutes to roast. Average Cost, from 2s. to 35. per dozen. Allow 2 to each person. Seasonable from November to February. 1247.— LARKS, SALMI OF. (Fr.— Salmis de Mauviettes.) Ingredients. — 2 dozen larks, i pint of good gravy or stock, i glass of port wine or claret, the juice of \ 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 mr, lemon-juice, salt and cayenne to taste, put in the birds, and cook very gently for about 10 minutes. Dish the larks on the croute, strain the sauce over, and s< Time. — About 20 minutes, to cook the larks. Average Cost, 43.

From Mrs. Beeton's Book of Household Management, 1861, page 800. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1248.— PICKLED POULTRY. Ingredients. — 2 or 3 fowls, 4 quarts of w.<.< r,. Ib. of common salt, 4 ozs. of brown sugar, } of an oz. of saltpetre. Method. — Boil the salt, sugar, saltpetre and water together for £ an hour, skimming when r.. Pour the brine into an earthenware. and when quite cold put in Lhe 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, immediately scalded and stripped of their feathers, and at once immersed in brine. They arc usually conveyed to market in small barrels, 3 or 4 brim: packed closely together, and covered with brine. They arc best v, >cd as a curry or pilau. 1249.— PIGEONS, COMPOTE OF. (Fr.— Compote de

From Mrs. Beeton's Book of Household Management, 1861, page 801. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.-, i£ ozs. of butter, $ of a Ib. of raw ham or bacon, 2 dd/rii Inn ton onions, i carrot, £ a turnip, a bouquet-garni (parsley, thymr. Kiy-lr.if, i clove, 6 peppercorns, i pint of good stock, I table- >ur, salt and pepper. Method. — Truss the pigeons for roasting, cut the bacon into dice,, and fry the whole in hot butter until well browned. Add t n boiling put in the herbs and the carrot and turnip, previously cut into dice. Cover closely and cook gently for nearly i 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. Time. — About i|- hours. Average Cost, from is. to is. 6d. each. SuffiTHE PIGEON (Fr. pigeon).— This familiar bird is widely distributed over the world, and some species are found even in the Arctic regions. The true pigeons or Columbidac are represented by the stock-dove; the ring-dove or cushat is the largest British species. Pigeons in general are arboreal in their habits, and build their nests in high places. Their food consists chiefly of grain The note of the pigeon is the well-kno'.vn " cooing." From the wild or rock pigeon the numerous domestic varieties are derived. The flesh of the pigeon is savoury, delicate and stimulating. 1250.— PIGEONS, CURRY OF. (Fr.—Kari de Pigeon.) Ingredients. — 2 pigeons, 2 ozs. of butter, fof 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 ^ 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 4an hour. Average Cost, pigeons, 2s. 6d. to 35. Sufficient for 4 or 5 persons. THE PIGEON-HOUSE OR DOVECOTE. — The first requisite for keeping pigeons is the provision of a suitable 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 kind of locker can be placed on a lawn, 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 possibility of confusion among the inmates, the breaking of eggs and the destruction of the young birds. If pigeons be kept for the special purpose of pairing, breeding and rearing it will be preferable to keep the pigeons in a loft or outhouse adapted for that object. The nesting places should be from 12 in. to 18 in. in height and depth, and 2 ft. 6 in. in length for each pair of birds. Loose movable boxes may be used with advantage if floor-space is available. 1251.— PIGEONS, CUTLETS OF, WITH ESPAGNOLE

From Mrs. Beeton's Book of Household Management, 1861, page 801. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1263.— TURKEY, BLANQUETTE OF. (Fr. — Blanquette de Dinde.) Ingredients. — The remains of a cold turkey, $ of a pint of stock, i \ ozs. of butter, i oz. of flour, i yolk of egg, 2 tablespoon fu Is of cream, i small onion, i small blade of mace, nutmeg, salt and pepper. Method. — Cut the turkey into neat slues, and set these aside until wanted. Put the bones, trimmings, onion, mace and a little salt and pan, cover with coM water, simmer gently for at hour, and strain. Heal the butter in a stewjun. add the flour, cook for.i few minutes without browning, put in the stock, and stir 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, Time. — To re-heat the turkey, about 20 minutes. Average Cost, 6d. to 8d., exclusive of the turkey. Sufficient for i dish. THE TURKEY (Fr. dindon). — This is one of the gallinaceous birds, the principal genera of which are the pheasants, turkeys, peacocks, bustards, pintatoes and grouse. They live chiefly on the ground scraping the earth with their feet, and feeding on seeds and grain which, previous to digestion, 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 VIII. According to Tusser's Five Hundred Points oj Good Husbandry, it began about the year 1585 to form a dish at the rural Christmas feast. "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 difficult birds to rear, and its flesh is much esteemed. 1264.— TURKEY, BOILED. (Fr.— Dinde Bouilli.) Ingredients. — i turkey, sausage meat (i to 2 Ibs., according to size of turkey), forcemeat balls (see Forcemeats); a small head of celery, 1 pint of celery sauce (see Sauces No. 1 84), stock or water, 2 onions, 2 carrots, i small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 white peppercorns, salt. Method. — Prepare and truss the turkey for boiling, stuif 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 i% to T\ 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, 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. If preferred, Bechamel 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. Time. — From 2 to 2^ hours. Average Cost, 6s. to 203., according to size of turkey and season. Seasonable, from September to March. In best condition in December and January. The Disposition of the Turkey. — The turkey among its own flock is both fierce and quarrelsome, but among other birds is usually both weak and cowardly. The domestic cock will often keep a flock of turkeys at a distance and they will rarely attack him except in an united body, when the cock is crushed rather by the superior weight of his antagonists than by their prowess. The female is less ferocious in her disposition 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 offering to protect her threatened brood.

From Mrs. Beeton's Book of Household Management, 1861, page 807. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i.— Snipe on Toast. a.— Larks on Toast. 3.— Roast Pheasant. 4.— Roast Pigeons. -Roast Fowl. 6 Roast Goose 7--Roa*t Duck. 8. -Boiled Fowl. 9.— Roast Turkey 1265.— TURKEY, CROQUETTES OF. (Fr.— Croquettes de Dinde.) See "Chicken, Croquettes of," No. 1157. 1266.— TURKEY, DEVILLED. (Fr.— Dinde a la Ingredients. — Cold roast turkey. For the devilled butter: i oz. of butter, \ a saltspoonful each of cayenne, Hick pepper, and curry - powder, a pinch of ground ginger, piquante sauce. Method.— Mix the ingredients W the devilled butter together on a the turkey into pieces convenient for sen. ing, remove all skin, score the and spread lightly with the butter. lor i hour, or longer when a highly - then grill over the fire, and serve with piq or other suitable s.. Time. — To grill, about 8 minutes. Average Cost,,^ of the turkey. Sufficient, one 1<; will serve 2 persons. ST. TURKEYS.— A favourite diversion among the Indians of Canada was banting turkey*, the retreat of these birds was discovered, usually near to a field of nettles or grain a welllog was sent among the flock. As soon as the turkey* pen-- ••d, leaving the dog far behind, but still following in their wake. The ! oeir efforts after a time sought shelter in the trees. Sitting there worn out by;rds were easily secured by the hunters, who knocked them down one by one: poles which they carried for that purpose. 1267. -TURKEY, DEVILLED. (Fr.— Dinde a la

From Mrs. Beeton's Book of Household Management, 1861, page 809. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i turkey, i^- to 2^ Ib. of sausage meat, i to 2 Ib. of veal forcemeat (see Forcemeats), larding bacon, i bottle of preserved mushrooms, -J a pint each of carrot and turnip scooped out into rounds, i£ ozs. of butter, £ a pint of stock, i pint of Espagnole sauce, No. 244, fat for basting. Method. — Prepare and truss the turkey, lard the breast, put £ a Ib. of the sausage meat aside, the remainder into the crop of the bird, and stuff the body with veal forcemeat. Baste well with hot fat, and roast before a clear fire, or in a moderate oven from if to 2 J hours, according to size. Baste frequently, and as soon as the breast has acquired 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 fry for 10 or 1 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 £ that length of time. The stewpans should be occasionally shaken, and it may be necessary to add more stock, all of which, however, must be well drained from the vegetables before dishing. 15 minutes before serving, put the mushrooms and their liquor into a stewpan, let them become thoroughly hot, then drain and use. Shape the remainder of the sausage meat into small balls, and fry 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 sausage meat balls in groups, and serve the Espagnole sauce in a sauceboat. Time. — From ij to 2| hours. Average Cost, IDS. to i6s. Sufficient for \2 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.

From Mrs. Beeton's Book of Household Management, 1861, page 814. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 turl t a pint of brown sauce (see S. j;;) i t.iblespoonful ol ni.ule must. ml, i tablcspoonful of piquantc (see Sauces, No. 265). Method. — Score the le-s «!<•< -ply, pour over them the mustard ami. for % an hour, or l<»n-i -r il pr< seasoned. Make the l>i<> • as directed, add to it the ul the in for 20 minutes, then serve on a Time. — About i hour. Average Cost, yd., exclusive of the turkey. Sufficient for 3 or 4 per 1277.— WHEATEARS, TO DRESS. Ingredients. — Wheatears, fresh butter, water. Method. — After the birds are picked, drawn and cleaned, truss them;ks, c<x»k them in front of a quick fire, and baste them well with oiled butter. When done, which will be in about 20 minutes. ic dish with watercress, and serve with fried breadcm:: Time. — 20 minutes. Average Cost, from 6d. each. Seasonable from

From Mrs. Beeton's Book of Household Management, 1861, page 815. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1278.— BLACKBIRD PIE. (Fr.— Pate de Merle.) Ingredients. — Blackbirds, rump steak, veal forcemeat (see " Forceps, good stock, salt and pepper, paMethod. — Pick and draw the birds, and stuff them with veal forceLine the bottom and sides of a picdish with rather thin slices of steak, put in tinbn<l>cut in halves, season them v. •crsescct; rd-boiled eggs Halt till ii..;ood stock, c paste (see "Veal and Ham Pie"), and m a modr it. ly hot oven. Add more stock before Time. — To bake the pic, from i^ to if hours, according to size. Average Cost, in blackbirds being s< M. Seasonable from r to the end of ] I279.-BLACK COCK, FILLETS OF, A LA FINANCIERE. (Fr.— Filets de Coq de Bruyere a la Finan^iere.) Ingredient*. — 2 black cocks, 3 slices of bacon, \ a pint of brown sauce (see Sauces), J of a pint of stock, i gl.i mushrooms, i medium-sized onion, i small carrot, £ a turnip, salt and Method. -Cut the birds into neat IV..«• vegetables, place in a sautc-pan with the stock, add the slices of bacon, lav th«- • »p of them, cover closely with a well-buttered paper, • >ok gently for about 30 minutes. Make the brown sar • •d, add to it the mushrooms (fresh ones must be j butter), and t -eason to taste, and keep hot until d. When the fillets are done, arrange them on a hot sauce over, and garni ooms, and, if bacon cut into dice and grouped round the base. Time, i Average Cost, from 35. 6J. to 45. 6d. per brace. Seasonable from the middle of August to the end of November. n* 1280.— BLACK COCK, GRILLED. (Fr.— Coq de

From Mrs. Beeton's Book of Household Management, 1861, page 825. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i 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 as flat a shape as possible. 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 lemonjuice and anchovy-essence, season to taste, strain and serve in a sauceboat. Fried potato chips or straws are frequently served with this Time. — From 25 to 30 minutes. Average Cost 35. 6d.t o 45. 6d. per brace. Seasonable from the middle of August to the end of November. BLACK-COCK (Fr. coq de bruytre) — The name given to the male of the black grouse a species of Rasorial birds included in the Tetraonidae or grouse famly. The Black-cock frequents the moors of Scotland, and is also found on the Alps and Apennines, and in Norway and Russia. The male, about the size of the common hen, weighs some 4 lb., the female about 2 )b.; the eggs of the latter are of yellowish-white colour spotted with brown. The flesh of the Black-cock is highlyesteemed. Large numbers of these birds are imported from Norway, but although larger in size than the Scotch bird, their flavour is not so delicate. 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 tail on each side are curved outwards at their tips, thus giving to the tail a double-hooked or lyre-shaped appearance. The colour of the females is brown, 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 Blackcock consists of the tops of the birch and heather and ripe mountain berries, and in the summer these birds frequently descend to the lower lands to feed upon the corn. The Black-cock is gregarious, 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. " •*.' j.: • i/l t *Jl Ai_l t\ fji\j\j+j JTL\J£~'- 1281.— BLACK COCK, ROASTED. (Fr.— Coq de

From Mrs. Beeton's Book of Household Management, 1861, page 826. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 partridges, or the remains of cold roast birds, £ a Ib. of liver farce, No. 398, £ a pint of Espagnole sauce, No. 244 (see Sauces), i 07. of butter, egg, breadcrumbs, salt and pepper, puree 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 rn 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 nici-lv 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 2 \ hours altogether, when fresh birds are used. Average Cost, 45. Seasonable from September i to February 12. 1302.— PARTRIDGES, HASHED. (See Wild Duck, I3r>3._PARTRIDGE PIE. (Fr.— Pate de Perdreaux.) Ingredients. — 2 partridges, £ of a Ib. of veal cutlet, 2 or 3 slices of streaky bacon, \ a pint of good stock, i oz. of butter, 2 hard-boiled eggs, 2 tablespoon fills of coarsely-chopped mushrooms, preferably fresh ones, i teaspoonful of finely-chopped parsley, \ of a teaspoonfui 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, 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 ij hours; it should first be put into a hot oven to make the pastry rise, and afterwards baked more slowly. Several folds of wellgreased 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 f baked. The remainder of the stock should be warmed and poured into the pie before serving. Time. — To bake, from i|- to i£ hours. Average Cost, 53. to 6s. Seasonable from September i to February 12. 1304.— PARTRIDGE, ROASTED. (Fr.— Perdreau

From Mrs. Beeton's Book of Household Management, 1861, page 835. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i. Savory Croutes. 2. Grilled Oysters. 3. Scotch Haricot. UH< IPKS FOR COOKING ('.AMI7.45 d for the oyster forcemeat, or the binl m.i -sed witliout forcemeat, and served \vith oyster or «,ce. Time. — From 40 to 60 minutes. Average Cost, 2s. 6d. to 43. each. Seasonable from October i to February 12. •. r (Fr. fatsan). — Accordir. - cal legend, this handsome l»irtl..•Argonauts on I • -or. common to all the southern parts of t! are also found in Southern A ip.m. The i re wooded i Although it has lv iraplished, m-r is its flesh »; • - 1\-: "It heasants are met with, pos*- keeping, as the damp of thisclimat. -. as long as *. The hens in general are th< -ir spun. ! be eaten when the N..nioiily six days or a week after they have been k good • l> it long enough; not much different from that of the common fowl or 1306. -PHEASANT, BROILED. ^/>. Faisan Grilte.) Ingredients. — i pheasant. 1> enne, sal nushroom, it able game sauce (see Sauces). Method. \ be cut down the back, and flat tch-cock • • Ic of it must be brushed o\vr with. and sealittle ca\ fore ^ril one of the above-nanu-d Baud return to the nt until irnin^ OO. d brushing over u-inlv with warm luittrr. t as possi'i -end the to table in a sauce-boat. Time. — To grill, from 25 to 31 > Average Cost, 35. to.; each. Seasonable from October i to February i j. 1307.— PHEASANT, BROILED. (Fr.—Faisan Grille.) Ingredients.— i pheasant. !;£, breadcrumbs, salt, ca\ pi<r hroom.M.. ).2 5 5 ),orother suitable sauce(s^ Sau< Method. -vd into n-.It and. cs until cold.: iimbs. and broil 0 soon as t bs are set, brush over with warm butter, and i -he process of Krillin^. Arr,! l.il form on a hot dish, and ic sauce r Time. -To ^rill, from 15 to 20 minuter Average Cost, 33. to 43. 6d. Seasonable from October i to February u. ! 308. —PHEASANT, CROQUETTES OF. (Fr.— Croquettes de Faisan.) Ingredients. — 4 tablespoonfuls of finely-chopped cooked pheasant, £ of a pint of thick brown sauce (see Sauces), 2 eggs, breadcrumbs, salt and papper. Method. — Make the sauce as directed, add the minced pheasant, the yolk of i 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, Time. — Altogether, about 2 hours. Average Cost, 6d., exclusive of the pheasant. Seasonable from October i to February 12. 1309.— PHEASANT, CUTLETS OF. (Fr.— Cotelettes de

From Mrs. Beeton's Book of Household Management, 1861, page 838. Read from the scan by computer, so a word may be off; the page itself shows the original.

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THE HEIGHT OF EXCELLENCE IN A PHEASANT. — If eaten when fresh the pheasant has no distinct, flavour. If, however, the bird be kept a proper length of time, distinguishable by a slight smell and change of colour, it becomes a highly-flavoured dish, occupying a middle distance in delicacy between chicken and venison. The exact time a pheasant should be " hung " is difficult to define, but the right moment a pheasant should be taken down is instinctively detected by a good cook. 1310.— PHEASANT, ROASTED. (Fr.— Faisan Roti.) Ingredients. — i pheasant, £ of a Ib. 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, truss 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 Math thin slices of bacon, or lard it with strips of fat bacon, and roast in front of a clear fire or in a moderate oven from 40 to 50 minutes, according 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 1 breadcrumbs to table separately. Time. — From 40 to 50 minutes. Average Cost, 35. to 45. 6d. each. Seasonable from October i to Februar\ 1311.— PHEASANT, SALMIS OF. (Fr.— Salmis dc

From Mrs. Beeton's Book of Household Management, 1861, page 840. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — The remains of cold roast wild ducks, i pint of stock made from the bones and trimmings of game, i glass of port wine or \ ozs. of butter, i oz. of flour, i teaspoonful each of orai juice.in. I lemon-juuv:un strips of fresh orange-rind, I sin. ill onion, 2 or 3 sprigs of thyme, i hay-leaf, salt and pepper, cayei. Method. — Cut the rein. tins of the ducks into ne.it pieces, put the bones and trimmings, tinonion, thyme and bay-leaf into a s: cover with cold water, and simmer for at least i$ hours. Mi-It the butter in a stewp.m, stir in the flour, cook until a brown roux or thickcnl. then add the strained slock, 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 all« onvenient way of utilizing cold game of any description, and with a little variation of flavouring the above may be adapted to oase, pheasant, or partridge. Although the cold remains of -vith the addition of a good sauce, an excellent • Imi to be eaten in perfection should be made from birdcooked for the purpose. A salmi may be garnished with croutons of id or puf! paste, braised olives, button mushrooms or trut slices of lemon, or divisions of oranges are considered a suitable or wild (1 Time. About 2 hours. Average Cost, oxl. to iod.,e f the \\il 1 duck. Seasonable from August i to March 15. t should be made to • ill flavouring mat used in >n, othi-iv. hould possess. 1341.— WOODCOCK, ROASTED. (Fr.— Becasse Rotie.) 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 33. 9d. to 53. per brace. Seasonable from August i to March 15. THE WOODCOCK (Fr. becasse) is a long-billed bird of the same genus as the snipe, and migratory in its habits. It arrives in flocks jn Britain in March and April, returning to warmer climates in the autumn. It is also found during the winter in Aleppo and Japan. The woodcock is about 12 inches in length, and weighs about 12 oz. Its colour is brown, variegated with darker hues; the tail is black, tipped with grey. Its eggs are brownishwhite, mottled with brown. The woodcock 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.

From Mrs. Beeton's Book of Household Management, 1861, page 853. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1349.— HARE, POTTED. Ingredients. — i hare, slices of bacon, good stock, a bouquet-garni (paisley, thyme, bay-leaf), 3 cloves, 10 peppercorns, i blade of mace, 2 bay-leaves, cayenne, salt and pepper, clarified butter. Method. — Prepare the hare as directed in Notes 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, bay-leaves, 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 Time. — To stew, about 3 hours. Average Cost, 55. 6d. to 6s. Note. — Cold remains of hare may also be potted, a little good gravy or brown sauce being used to moisten the preparation. 1350.— HARE, ROASTED. (Fr.— Lievre Ingredients. — i hare, bacon, veal forcemeat (see Forcemeats), £ of a pint of stock, i glass of port, 2 ozs. of butter, i| ozs. of flour, % a teaspoonful of finely-chopped shallot or onion, \ a teaspoonful of finelychopped 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 perfection 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 should be pressed 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 fat bacon, and tie it down with siring in 3 or 4 places. Roast the i\\ front of a clear fire or in a moderate oven from i£ 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 bur.awhile, rein* 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 10 minutes, then drain, and return the butter to the stewpan. ilaMe, 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 he fire until a nut-brown roux:ed, then add the stock (if none is at hand substitute the milk used for basting), stir until it then add the liver preparation, season to taste, for 10 minutes, and just before serving put in the wine. When the hare is more than three parts cooked remove the bacon, to allow the back to brown, dredging - » ith flour, and bas li butter during the process. Remove the b:p on a hot with the liver sauce and red currant jelly separately. Time. — To roast, from iV to 2 hoars. Average Cost, 6s. to 6s. 6d. Seasonable from September to March, 1351.— HARE, ROAST BARON OF. (Fr.— Baron de

From Mrs. Beeton's Book of Household Management, 1861, page 860. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i hare, larding bacon, veal forcemeat (see Forcemeats),;>int of brown sauce (see Sauces, No. 233) I glass of port, red curjelly, butter or fat for basting. Method.:i will be found most useful for a small dinner. to the shouKler-bladcs, alone i^ t the legs, "<1 into soup, potted, or made into a it to the \:h strong cot ton. • fully remove the skin from tl...-on. Wrap the h.ire in r or 3 fo: • nd roast in front « fire or in a mr.< • n from.jo to 50 minutes, basting frequently with hot butter or dripping. When the cookr rly com} remo\ • irdoons to crisp, directed, add the wine, season to taste, and ser\ Soat. Time. — To cook, 40 to 50 minutes. Average Cost, 6s. to 6s. 6d., inliare. Seasonable from September to the end of ch. 1352.— HARE SOUP. (Fr.— Potage de Lievre.) See page 166, Soup Scctio; 1353. RABBIT IN ASPIC JELLY. (Fr.— Lapin en

From Mrs. Beeton's Book of Household Management, 1861, page 861. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i rabbit, veal forcemeat (see Forcemeats), bacon, £ of a pint of Espagnole sauce No. 244. Method. — Stuff the rabbit with the forcemeat, sew up the opening, and truss according to directions given on Trussing. Cover the back 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 frequently, 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. Average Cost, 23. 6d. to 2s. 9d. I373--RABBIT, RICH STEW OF. (Fr.— Gibelotte de

From Mrs. Beeton's Book of Household Management, 1861, page 872. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour, 2 cloves, i 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 garnish with the bacon. Time. — From ij to 2 hours. Average Cost, is. pd. to 23. 6d. Sufficient for 3 or 4 persons. Seasonable from September to March. 1378.— RABBIT, WHITE STEW OF. (Fr.— Lapin en Blanquette.) Ingredients. — i young rabbit, $ of a pint of white stock, $ of a pint of milk, i oz. of butter, i oz. of flour, i onion sliced, i or 2 strips of celery shredded, i blade of mace, 8 white peppercorns, salt and pepper. For the garni tblespoonfuls each of finely-shredded carrot, onion ami turnip. Method.- -Wash 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-:. and ad«! -mall pieces, when the rabbit is three-qu cooked. Serve with the sauce strained over, garnished with the vegetables, previously cooked separa: Time. — From i£ to ij hours. Average Cost, 2s. to 2s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to March. 1379.— RABBIT, RAGOUT OF. (Fr. Ragout de

From Mrs. Beeton's Book of Household Management, 1861, page 876. Read from the scan by computer, so a word may be off; the page itself shows the original.

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;: DRESSED VEGETABLES, i. Wafer Potatoes. 2. Spinach Souffles. 3. Stuffed Tomatoes. 5~ GENERAL OBSERVATIONS QjN VEGETABLES 809 but they are not as well flavoured as the fresh vegetable. Granulated potato, sold in packets, is a preparation that is useful in the same wav. 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 fritters, etc. Potatoes, like other vegetables, however, are now sliced, and porated " or dried. Pulses afford the most nourishing food th.it 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 wellknown Ravelcnta 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 tho German troops during the war of 1870-71, 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 proportions of the various kinds of food, but we are told that the men tired of it in a few days. It appears to 1 fact that the pulses cannot be used as the only flesh-forming food,. and tak'-n even in moderation they disagree with some person ally, i if so prepared that the tough skin is removed, and for this reason there is no way of cooki more • is puree 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. « peas are more digestible, but:ng, than dried or full-grown peas, which require prolonged boiling to make them d tible. Bi-carbonate of soda, usually added to green vegetables to preserve the colour, at the same time softens the cellulose. Consequently it is a useful addition to old green peas, or to any of the dried pulses. iv 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 wliich state they more nearly approach to other green vegetables than to the dried pulses. Us are of two kinds, the orange-coloured Egyptian and the browner German lentil. The former is cheaper, the lat:rcd. and lentil flour is often adulterated with other flour, which climi:. lue. nerally contain no flesh-forming or heat-giving material, but i valuable because they introduce into the system large quantities of saline • llv removed from in the process of cooking. Their value in this way to the poo; mts of our t<»\\ns is scarcely to be <1. Suiliricnt care is not. d upon cleansing them, and t!

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 characteristic 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. No 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. Lichens 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 Ibs. of the moss there are only 19 Ibs. of water and 9 Ibs. of albuminoids, 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 those 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 easily. Scorzonera is a long black root, with a white interior; 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 southern counties and in sunny sheltered spots. It is a very graceful 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 different 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 yellowish-green, 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 from the West Indies. They may be roasted, or treated like artichokes. Custard apples also 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 Canarirs. They possess a delicate flavour, a large amount of nourishing substances, and may be cooked in many ways. Pumpkins might also be used more often by town dwellers, both for making puree soups on damp and bleak autumn days, and pies. In certain country districts the young shoots of hops are treated like asparagus with very ictory 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 M gently in gravy. itfc S:*!v VEGETABLES.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The time vegetables take to boil depends on their age. Young vegetables 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 vegetables. 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 thewater, 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 effect of 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 considerable time without injury.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1437.— ARTICHOKES, FRIED. (Fr.— Artichauts Frits.) Ingredients. — 6 artichokes. For the batter: 2 tablespoonfuls of flour, 2 tablespoonfuls of milk, i table-spoonful of salad-oil, i egg, Method. — Trim and boil the artichokes as in the preceding recipe. \Vlu-n they are quite tender take them up, remove the fibrous internal hoke," and divide the bottoms into 3 or 4 \~. according to size. Mix the flour, salt, salad-oil, milk and yolk of the egg smoothly t< 1 for a time. \Vh.:o use, 10 a stiff froth, and stir it lightly into the batter. I lave a deep pan of boiling fat, dip the pieces of artichoke into the. take them out on the point of a skewer, drop them into the fat, and fry light-brown. Garnish with fried parsley, and serv< white sauce. Time. — 25 to 30 minutes to boil the artichokes; 5 to 7 minutes to fry them. Average Cost, from is. lod. to 35. Sufficient for 5 or 6 >ns. Seasonable from July to October. r PROPERTIES or THE ARTICHOKE.- Th«-v nrc in i.ooo parts— starch, 30; albumen, 10;:i« matter, 1 1 woody fibre. 12; inorganic matter,.- •; - in \shic li they grow. 1438.— ARTICHOKES WITH MUSHROOM SAUCE. (Fr. — Artichauts aux Champignons.) Ingredients. — 3 or 4 Globe artichokes, £ a Ib. of mushrooms, ^ a pint of white sauce, No. 223, i oz. of butter, pepper and salt. Method. — Trim the artichokes, cut them into quarters, and boil them until 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 mushroom sauce in the centre. Time. — From 30 to 40 minutes, to boil the artichokes. Average Cost, about 2S. 6d. Sufficient for 8 or 10 persons. Seasonable from July to 1439.— ARTICHOKES, JERUSALEM, BOILED.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ to 2 Ibs. 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 £ 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. Time. — About 20 minutes. Average Cost, 2d. or 3d. per Ib. Seasonable from October to June. USES OF THE JERUSALEM ARTICHOKE.— This 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 culinary vegetable. The fibres of the stem can be separated by maceration, and manufactured into cordage or cloth; an operation carried on 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 a pleasantly flavoured and nourishing vegetable. 1440.— ARTICHOKES, JERUSALEM, FRIED.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Jerusalem artichokes, frying-batter. Method. — 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, dip in 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. Time. — To parboil the artichokes, 20 minutes after the water boils; to fry them, 6 or 7 minutes. Average Cost, 2d. to 3d. per Ib. Seasonable from October to June. 1441.— ARTICHOKES, JERUSALEM, FRIED.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Artichokes, frying-fat or oil, salt and pepper. Method. — Wash and peel the artichokes, drain them thoroughly, and cut them into thin slices. Have ready a deep pan of hot fat or oil, and fry 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. Time. — About 20 minutes, to fry the artichokes. Average Cost, 2d. to 3d. per Ib. Seasonable from October to June. 1442.— ARTICHOKES, JERUSALEM, MASHED.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 Ibs. of artichokes, i oz. of butter, 2 tablespoonfuls of cream, salt and pepper. Method. — Wash, peel, and boil the artichokes in the same manner as potatoes. Drain well, rub them through a fine sieve, replace them in the stcwpan with the butter, cream and pepper, stir over the fire until the puree is quite hot, then servo. Time. — From 30 to 35 minutes. Average Cost, from 2d. to 3d. per Ib.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 Ibs. of artichokes, i quart of water (about), i heaped teaspoonful of salt, i teaspoonful of 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 artichokes, and boil for about 20 minutes. Drain well, serve in a hot vegetable dish, and pour over the hot white sauce. Time.— About 20 minutes. Average Cost, from 2d. to 3d. per Ib.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1446.— ASPARAGUS, FRENCH STYLE. (Fr.— Asperges a la Bonne Femme.) Ingredients. — i bundle or 100 heads of asparagus, i pint of milk (or equal quantities of milk and water), i head of lettuce finely shredded and cut into short lengths, i medium-sized onion parboiled and finelychopped, i bay leaf, one sprig of thyme, i£ ozs. of butter, 2 tablespoonfuls 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 VEuZTABLES 817 bay-leaf, thyme, and salt, and simmer gently for about 20 minutes. Drain the asparagus well, cut off the points and the edible parts of the stalks, and keep them hot. Strain the milk and return it to the stewpan, 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 cntremet, or as an entree for a vegetarian dinner. Time.— From v> to 40 minutes. Average Cost, 55. 6d. to 75. Seasonable from April to July.. — Not only is' this plant valuable as a wholesome and nutritious.•• presence of a crystalline substance. ••• e. The cb« Tig? jM^gmflwiWfy *c< **& «.TUUI yH* The cellular tissue r 1447.— ASPARAGUS, INDIAN STYLE. (Fr.— Asperges a 1'Indienne.) Ingredients. — Asparagus, curry sauce ( '.241). Method.. cook and d iragus (s^ A v.th a little curry sauce, either pou: the points, (ir handed round scpar. 1448.— ASPARAGUS POINTS, OR PEAS. (Fr.— Pointes d'Asperges.) Ingredients. — Green asparagus, oiled butter, pep} Method. — Cut the points and the tender green parts of the a> gus into short pieces, place them in slightly-salted b» 1 cook gently from 5 to 10 minutes, according to size and. Drain well, put the asparagus into a stewpan containing a little oiled •.or, sprinkle with pepper, toss over the fire for a few minutes, then is a garnish or 1 1 is a mistake to add any tl that will iim ite flavour of the asparagus, but someti; -.re fried in tlv butter before put; in thr;• dish may be still turr Birring in, just before serving. tablespoon fuls of good white sauce, !'%spoonfuls of thick cream and a yolk of egg. Time. — To boil the asparagus, from minutes. Average Cost, 2s. 6d. to i os. 6d. per 100. Allow 100 points for 6 or 8 persons. Seasonable from April to July; ob' 1449. ASPARAGUS PUDDING. (Fr.— Pouding d'Asperges.) Ingredients. — |of a pint of asparagus points, 4 eggs, 2 tablespoonfuls of flour, i tablespoonful of very finely-minced ham, i oz. of butter, pepper and salt to taste, milk. Method. — Cut up the nice green lender 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. Time. — 2 hours. Average Cost, about 33. 6d. Sufficient for 3 or 4 persons. Seasonable from April to July. 1450.— ASPARAGUS ROLLS. (Fr.— Petits Pains aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — French beans, salt. Method. — Cut off 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 i heaped teaspoonful of salt to each quart of water, and a small piece of soda if the beans are old. Put in the beans, keep the saucepan uncovered, and boil briskly from 15 to 25 minutes, according to age. Drain well, sprinkle with pepper, then Time. — To boil the beans, from 15 to 25 minutes. Average Cost, from 3d. to is. per lb., according to season. Seasonable from July to October. THE GOLDEN BEAX. — It is much esteemed in Germany, but is little known in England. It is sown ear.'y in June, and becomes a bright golden hue in September. It should hang on the plant until perfectly ripe. Both the pod and bean are eaten, and have a delicious taste. 1452.— BEANS, FRENCH METHOD OF COOKING. (Fr.— Haricots Verts, a la Maitre d'Hotel.) Ingredients. — 2 Ibs. of French beans, 2 ozs. of butter, the juice of £ 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. Time. — From 20 to 30 minutes. Average Cost, from 2d. per lb. Seasonable from July to October; obtainable all the year. ORIGIN AND VARIETIES or THE BEAN.— It is uncertain from what region the bean was introduced into other rmmtrie*; ].r..l<.iMv it first came from Asia. The bean was cultivated in ancient Egypt, and in Europe and Asia from time immemorial, and it has been long known in Britain. Its nun '* inclu.Ul under the general divisions— the white or garden-beans, and the crcy or field-beans. Of the former, ar • the Wm.!>->r. th<- M.i/ man, and long pod; of the latter, the h<.rs<-b« -an,.m«l the small or ticks, are the principal sorts. New varieties are produced in the.1111 ot'.ltT j 1453.— BEETROOTS, BAKED. See Beetroot, Boiled. Recipe No. 1454. 1454.— BEETROOT, BOILED. (Fr.— Betterave au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Cabbage, \ a pint of white sauce, or melted butter sauce; and 202 ). To each £ gallon of water allow i heaped taMespoonful of salt, a very small piece of soda. Method.— Pick off all dead or faded outside leaves, cut off as much k as possi ut the cabbages across twice at the.( they should be very large, quarter them. Wash them well in vatcr, and drain. Thrinto plenty of fast-boiling water, been added salt and soda in the above proportions. Stir them down once or the water, and let them boil quickly for 8 mini; another saucepan with fast-boiling water prepared as above, and throw them into it. and l«-t them lx>il for 15 minutes; d in the first sau< • pan. and fill it as before, rcmov again into this, and let them boil 1 mimr minutes if large. Take up into a colander, drain and.-on with pepper. Serve in a hot vegetable dish, cut into squares, and pour over the sauce. Time. — 20 to 40.minutes, according to size and age. Average Cost, from id. each. Seasonable all the year. 1465.— CABBAGE, BUTTERED. (Fr.— Choux au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i. Boiled Potatoes. 2. Braised Cucumber. 3. Buttered Peas. in the cabbage. A. 1.1 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. Time. — A;, from i to 1} hours. Average Cost, M. to 8d., exclusive of the eggs. Sufficient for 3 or 4 persons. Seasonable at any 1468.— CABBAGE, RED, STEWED. (Fr— Choux au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method. — Cut the 'igths, remove the prickles, •-•d boilir iv lor i; minutes. (lnu Rub off the skii cloth, re-place the eanloons in the m with cold water, add a little salt, and boil until ten.lcT. Serve with \\ ' e. Cardoon^,lso be cooked •lit in all >oking, in order to remove the slime. 1470.- CARROTS, BOILED. (Fr.— Garottes au Naturel.) Ingredients.— To each £ gallon of water allow i heaped tablcspoonful of saltt carrots. Method. (:t off the preen toj..nd scrape the carrots, and ack specks. If the carrots are very large cut tl ihwisc into 4 pieces, and put th oiling '*>ve proportion; let them boil until teiuK i, v be ascertained by piercing the carrots with a i drain well. Young carrots should be boiled whole. Time. — Young carrots, about \ an hour; old ones, from i to i4hours. Average Cost, young carrots, from 6d. to Sd. 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' Hotel.) Ingredients. — 2 Ibs. of small new carrots, i oz. of butter, i dessertspoonful of finely-chopped parsley, the juice of \ a lemon, salt and 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 15 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. Time. — About 20 minutes. Average Cost, 6d. to 8d. per bunch. Seasonable from March to June. CONSTITUENT? OF THE CA.RROT. — These contain crystallizable and uncrystallizable sugar, a small quantity of starch, extractive gluten, albumen, volatile oil, pectin or vegetable jelly, «alts, malic acid, and a peculiar crystallizable ruby-red, odourless, and tasteless principle called carotin. Pectin exists more or less in all vegetables, and is especially abundant in those roots and fruits from which jellies are prepared. 1472.— CARROTS, STEWED. (Fr.— Carottes a la

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i bunch of young carrots, 2 ozs. of butter, i gill of milk, % a gill of cream, the yolks of 2 eggs, i tcaspoonful of finely-chopped parsley, salt and pepper. Method. — Blanch the carrots in toiling water for 5 minutes, rub off 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, Time. — 30 minutes. Average Cost, lod. to is. Seasonable from

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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! EP or THE CARROT. — To preserve the w«d of the carrot, the most perfect and best-shaped roots are annually selected in the Uking-up season. These are either preserved in sand in a cellar or dark storehouse until spring, or are planted immediately in an open airy part of the garden protected with litter during severe 'rost. or earthed over and uncovered in March. In August the seed is fit to be gathered, but is best preserved on the stalks until required. 1474.— CARROTS FOR GARNISH. Ingredients. — Carrots, ii 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, th< n strain and keep them hot, and replace the stock in the stewpan. Boil rapidly until reduced to a thin glaze,;i put in the carrots, shake over the fire until well coated with glaz< Time. - A. about J of an hour. Average Cost, 2d. por Ib. 1475.— CARROTS, GERMAN STYLE. (/•>.— Carottes a 1'Allemande.) Ingredients. f> carrots slued, 2 ozs. of butter, i dessertspoonful of opped onion, i tcaspoonful oi: <>pped parsley, i of stock, nutmeg, salt and rx or the sauce: i oz. of but i 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: minutes. Add the stock, season to taste, cover closely, and simmer ly until marly cooked. Meanwhile heat the remaining oz. of but: pan, add the flour, and stir and cook until m \vned. When ready, strain the stock from the carrots, add suffic, stock or water to make J 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 «juite tender, then Ml Time. — About J of an hour. Average Cost, 8d. to iod., inclusive of •x k. Sufficient for 5 or 6 persons. Seasonable at any time. 1476.— CARROTS, GLAZED. (Fr— Carottes en demiglace.) Ingredient!.— Young carrots, butter, good stock, mace, castor sugar, 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 sufficient 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.) I477.—CAULIFLOWER, BAKED, WITH CHEESE.

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Ingredients. — 2 to 3 small cauliflowers, f of a pint of white sauce (see Sauces, No. 223), 2 tablespoonfuls of grated cheese, preferably Parmesan,i tablespoonful of brown breadcrumbs, i 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, butterit well, and in it arrange the pieces of cauliflower so as to appear as one large one. Mix f of the cheese with the COLD 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. Time. — About 40 minutes. Average Cost, lod. to is. Seasonable from June to October; broccoli from October to March. CAULIFLOWER AND BROCCOLI (Fr. chauffeur el brocoli). — These are only forms of the wild cabbige in its cultivated state. The purple and white broccoli are varieties of the cauliflower. 1478.— CAULIFLOWERS, BOILED, WITH WHITE

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boiling water, with the addition of salt in the above proportion, let them boil gently, keeping the saucepan uncovered. The should be well skimmed. When the cauliflowers are tender, take them up with a slice, let them drain, and lay them carefully in the dish. Serve with white sauce or else plain melted butter, & little of which may be poured over the cauliflower. Time. — Small cauliflower, 12 to 15 minutes; a large one, 20 to 25 minutes, after the water boils. Average Cost, from 3d. to 4d. each.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1479.— CAULIFLOWER, CURRIED. See Vegetables Curry of, Recipe No. 1636. 1480.— CELERY. (Fr.— Cel6ri.) Method. — This vegetable is generally c^tcn raw, and is served with cheese. Let the roots be washed free from dirt, all the decayed and outside leaves being cut off, preserve as much of the stalk as possible, and carefully remove all specks and blemishes. Should the celery be divide it lengthwise into quarters, and place it root downwards, in a celery-glass, which should be rather more than half Tilled with water. The top leaves may be curled by shredding tlvrm in narrow strips with the point of a knife to a depth of about 2 i; from the top. Average Cost,— From 2d. per head. Seasonable from September to -, of CCLKRV.— In its wild form ceterv is known as " unalUae." a common plant femnd KTOW- <i in irshv pl.ices j..uxist. I'nder cultivation it Imes its.1 and becomes mild and sweet. In it) n.4tni.il *: it.- it has a peculiar rank, coan* tiste and smell. It-* r-H't w.is im.hiil.-jl l.v ti,.ug the " five greater aperient roots/' There is a large at d turmp-shajxxl \ u*ed in Germany, and considered preferable to the variety cultivated in England. 1 48 1. -CELERY, BRAISED. (Fr.-Cfltri brais6.) Ingredients. — 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 (sec Sauces, No. 223 and No. 244), and a small piece of meat glaze. Method. — Trim and wash the celery, cut each head into 2 or 3 portions, and tic up each with 4-inch lengths of thin twine. Range them in a well buttered saute-pan. season with salt, pepper and nutmeg, and i-,th the stock. Cut the bacon into strips, fry tl. and put thr^o 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 ci-lrry. and reduce the liquor or stock, ad<i in <• t.i it, also the meat glaze. Dress the;.u n over some of the sauce, and serve hot. Time.— i hour. Average Cost, is. 6d. Sufficient for 6 or 7 persona.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 heads of white celery, milk, water, salt, bayleaf. 2 ozs. of macaroni, i£ gills of Bechamel or white sauce (see Saiuvs. 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 \\ 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 scr Time. — ] of an hour. Average Cost, is. 3d. Sufficient for 6 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1486.— CELERY, STEWED. See Celery with Espagnole Sauce, No. 1489; and Celery, Ragout of, No. 1490. 1487.- CELERY WITH WHITE SAUCE. (Fr.— C£leri 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 cut each head lengthwise into four. Have ready a saucepan of slightly-salted boilr 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 se Time. — From 30 to 35 minutes. Average Cost, from 2d. per head.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1488.— CELERY WITH CREAM. (Fr.— Celeri a la Ingredients. — 2 or 3 heads of celery, i \ pints of milk, 2 tablespoonfuls of cream, i teaspoonful of lemon-jim e, i \ ozs. of butter, 2 ozs. of flour, I n. cd onion fmrly-c. hopped, salt and pepper. Method. the celery as in tl. ing recipe. Put it into cold water, bring to the boil, then drain off the water, add the milk 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 was 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. Time. — About i hour. Average Cost, is 3d. Seasonable from September to February. ! 489.— CELERY WITH ESPAGNOLE SAUCE. (Fr.— Celeri a 1'Espagnole.) Ingredients. — 2 or 3 heads of celery, i pint of good brown stock, £ a glass of sherry, -| a teaspoonful of lemon-juice, 2 ozs. of butter, 2 ozs. of flour, 6 or 8 button mushrooms, 2 small onions finely-chopped, i teaspoonful of finely-chopped parsley, i bay-leaf, 2 or 3 sprigs of thyme, Method. — Prepare and blanch the celery as in the preceding recipe. Drain off the water, add the stock, onions and herbs, season to taste, and cook slowly for about \ 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 k with the mushrooms, 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. Time. — From i to \\ hours. Average Cost, about is. 6d. to 2s.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1490.— CELERY, RAGOUT OF. (Fr.— Celeri en Ragout.) Ingredients. — 2 or 3 heads of celery, i pint of white stock, \ a pint of milk, 2 tablespoonfuls of cream, i medium-sized Spanish onion, 24 button onions, i dessertspoonful of finely-chopped parsley, 2 ozs. of butter, 2 ozs. of flour, salt and pepper. Method. — Wash and trim the celery, cut 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 £ an hour. !0 i.— Braized Celery. a.- Leeks. 3.— Boiled Seakale. 4.— Brussels Sprouts. 3. —Baked Potatoes. 6.— Parsnip*. 7.— Boiled Potatoes. 8.— Artichokes. 9.— Cabbage. to.— Braized Onions. Meanwhile skin the onions, fry 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 fry 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 £ 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 croutes 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. Time. — About 45 minutes. Average Cost, is. lod. to 28. 3d. Seasonable from September to February. Sufficient for 4 or 5 persons, 1491.— CHICORY, TO DRESS. Sec Endive, Recipe No. 1510. 1492.— CORN, FRIED (Preserved). (Fr.— Mais.) Ingredients. — i tin of com, 2 tablespoon fu Is of oiled butter, 2 eggs, salt and pepper, butter for frying. Method. — Pound the corn in a mortar until quite smooth, the n \vork in the oiled butter and eggs, and season to taste. Form the mixture into small oval or round shapes, fry both sides until lightly bn Time. — To fry, from 8 to 10 minutes. Average Cost, is. 4d. to is. 6d. 1493.— CORN, GREEN, BOILED. Ingredients.— Green corn, butter, salt and pepper. Method. — Remove all the husk from the corn except the inner ! strip this down, and take away all the silk surrounding the corn. Replace the remaining layer of husk, tie securely, and place the cars in a stewpan containing sufficient boiling water to cover them. Boil gently from 15 to 20 minutes, then remove the strings, and serve with oiled butter highly seasoned with salt and pepper. Time. — To cook the corn, from 15 to 20 minutes. Average Cost, uncertain. Allow I to each person. Seasonable from May to July. 1494.— CORN PUDDING. Ingredients. — 6 ears of green corn, 6 eggs, i£ pints of milk, salt and pepper, nu cet sauce (see Sauces). Method. iu corn, beat and add the eggs, stir in the milk, B« and season to taste with nutmeg, salt and pepper. Pour the mixture into a buttered piedish, bake in a moderately hot oven for about i hour, then serve with the sauce. Time. — To bake, about i hour. Average Cost, 3d. per cob. Sufficient for 5 or 6 persons. Seasonable from May to July. 1495.— CORN, STEWED. Ingredients. — 6 ears of fresh green corn, i oz. of butter, i oz. of flour, £ of a pint of milk, salt and pepper. Method. — Remove the husks and silk, cut downwards through the centre of each row of grains, then remove them with the back of a knife. Place the grains in a stewpan containing sufficient boiling water to cover them, simmer gently for £ an hour, and drain well. Meanwhile, heat the butter in another stewpan, add the flour, 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. Time. — To cook the corn, about 35 minutes. Average Cost, 3d. per cob. Sufficient for 5 or 6 persons. Seasonable from May to July. 1496.— CORN, STEWED (Preserved). Ingredients. — i tin of green corn, i oz. of butter, i oz. of flour, milk, 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 ^ 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. Time. — To cook the corn, about 20 minutes. Average Cost, is. 4d. to is. 6d. Sufficient for 5 or 6 persons. Seasonable at any time. 1497.— CORN, GREEN, ROASTED. Ingredients. — 6 ears of green corn, butter. Method. — Remove 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. Time. — To roast the corn, from 20 to 25 minutes. Average cost, uncertain. Sufficient for 3 or 4 persons. Seasonable from May to

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1500.— CUCUMBERS, TO DRESS. (Fr— Concombres a 1'Huile.) Ingredients. — 3 tablespoonfuls ot tuls of vinegar, salt and pepper to taste, cucumber. Method. — Pare the cucumber, mt it equally into very thin cutting from the thick end; it commenced at the stalk, t!,e cucumber will most likely hav an ev * I 'lit the si; dish, ^prinkle over salt and pepper, and pour over oil and vinegar in the above proportion; turn tin- «. ucumber about, and it is ready to serve. This is a f.. accompaniment to boiled salmon, and is a nice addition to all descriptions of sal. ids. Average Cost, from 6d. each. Obtainable all the year. Seasonable in April, May, June and July. 1501.— CUCUMBERS WITH EGGS. (/<>.— Concombres aux Oeufs.) Ingredients. -2 large o; sauce (see Sai; hard boiled eggs, i t..:ul ot grated cheese, as many croutes 1 bread and rolls of nes of cucumber, salt and P«P1 Method. — Pare the cucumbers, cut them int« in length, and re-move the ccntr knile. Stand them on end in a stewpan in a little hot stock or \.ml Minn,entlv until tender; the time required mutes, according to tl the cucnRub the yolk of I egg through a wi; nd put it aside, cut the uhr of the eggs into dice, add them to \ a pint of 1.• and when ready for use stir in the grated cheese. Have the rice rolls friid, and the cucumber drained and on t! 6 the mixture, which should blightly in, piled rather high, and garnished \\ith yolk of egg. Dish in J close rows, arrange the ricr rolls <>\.-: l.'.ppr r round the base, and serve the remainder of the saiu C in oat. Time. \ n i{ to. Average Cost. s. gd. i his <\i>}\ in. iv !. filling tl iiniber with cheese and w! ! with nu; 1502.— CUCUMBERS, FRIED. (Fr.— Concombres

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Ingredients. — 2 medium-sized cucumbers, \ a pint of white sauce (see Sauces), i oz. of butter, the yolks of 2 eggs, £ a teaspoonful of finelychopped shallot, or onion, ^ a teaspoonful of finely-chopped parsley, 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. Time. — About 30 minutes. Average Cost, from is. 3d. to is. 6d. Obtainable at any time, cheapest in July and August. THE MELON (Fr. mellon).— This is another species of the gourd family, and is highly valued for its rich and delicious fruit, it has from time immemorial been cultivated in hot Eastern countries. It was introduced into England from Jamaica in the sixteenth century, since which period it has been grown in Great Britain. It was formerly called the musk-lemon, which is a variety of the common melon. 1504.— CUCUMBERS, STEWED. (Fr.— Concombres au Jus.) Ingredients. — 2 large cucumbers, flour, butter, rather more than £ a pint of good brown gravy. 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. Time. — Altogether, 20 minutes. Average Cost, from 6d. each. Obtainable at any time. 1505.— CUCUMBERS, STUFFED. (Fr.— Concombres

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 aubergines, % of a pint of Bechamel sauce (see Sauces, No. 177), i 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 Bechamel 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 ^ an hour, and serve in the dish. Time. — To bake the aubergines, from 25 to 35 minutes. Average Cost, from 4d. each. Sufficient for 4 or 5 persons. Seasonable from June to November. 1508.— EGG PLANT, FRIED. (Fr.— Aubergines

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Ingredients. — 3 aubergines, 6 small poached eggs, i gill of tomato pulp, 2 tablespoonfuls of chopped ham, i tablespoonful of breadcrumbs, £ an oz. of butter, salt and pepper, chopped parsley. Method. — Halve the plants, remove the rind and seeds, boil in slightlysalted 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. Time.— Altogether, about i hour. Average Cost of aubergines, from 4d. each. Sufficient for 5 or 6 persons. Seasonable from June to

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Ingredients. — i pint of white haricot beans, 4 medium-sized onions, £ 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, ia 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 haricot beans well boiled and drained, put them with the onions and gravy, mix all well together, and serve very hot. Time. — Altogether, about 2^ hours. Average Cost, 4d. per quart. 1517— HERB PANCAKES. (Fr.— Crepes aux Fines

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1545.— ONIONS, ROASTED. (Fr.-Oignons rotis.) Ingredients. — Onions, cither red or yell Method. — Top and tail the onions, but do not skin them. Put them into a saucepan containing sufficient boiling salted water to cover them, boil gently until nearly done, then drain and dry thorough 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 frequcnth as a sh to roast fowl. Time. — To boil the onions, about i hour. Average Cost, 2d. per Ib. Seasonable at ai 1546.— ONIONS, 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 qimklv (or I hour. Then t iko 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 should the onions be very large. They may be D their and eaten with a piece of cold butter and a seasoning of pepper dt; or they may be peeled, and a good brown gravy pourc<; them. Time. — From i to i£ hours to boil; 2 hours to bake. Average Cost, 2d. per Ib. Sufficient for 4 or 5 persons. Seasonable from October to

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method. — 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 roasted 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, id. per lbv Seasonable all the year. RECIPES FOR COOKINV. VEGETABLES 855 I562. — POTATO BALLS. (Fr.— Croquettes de Pommes de Terre.) Ingredients. M otatoes, salt and pepper to taste; when liked, a very little minced parsley, egg and breadcrumbs. Method.— Boil and mash the potatoes (see Potatoes, Mashed, 0, 1575), add a seasoning of pepper and salt, and, when liked, a little minced parsley. Roll the potatoes into small balls. them with egg and breadcrumbs, and fry in hot oil or dripping until light-brown. Let them c'nin on a cloth or paper, dish them on a napkin, and serve. Time. n> minutes to fry the balls. Seasonable at any time. -The potato belongs to the family of the Solanaceae. the greater number of which: lie tropics, and the remainder are distributed over the temperate regions of both hemispheres. but do not extend to the Arctic and Antarctic tone*. The whole of the family possess valuable some species are narcotic, as the tobacco-plant, and others, as the henbane and nightshade, are deleterious. The roots partake of the properties of the plants, and are sometimes even more Ilie tubers of such as produce them ar* amylaceous and nutritive, as in the potato. The leaves are generally narcotic, but they lose this pr mum nt-rum, which is used as a vegetable when cooked principle in boiling, as la the case with 1563.— POTATO CHIPS. See Potatoe:\*e No. 1569. 1564.- POTATO CROQUETTES. See i 1565.— POTATOES, BOILED. (/•>.— Pommes de Terre au Naturel.) Ingredients Potatoes, salt. Method. — Choose potatoes of equal size, scrub them, peel them thinly,.1 in clean cold water, t>ut do not let them remain in it for more than 10 minutes. I'ut them into a saucepan, with sufficient I'.'MI IH Id a teaspoonful of salt quart Minutes. according to age and size. Ascertain when they are don< ing one with in oft tl put the saucepan by • with the lid tilted, to allow the steam to escape, let t: in tor 1 HI minutes, then se: Time. From Id to 4.. minutes. Average Cost, id. per Ib. Seasonable led as to whether potatoes should be put in; • >tt»m. \vhrrru-- <> have J the culi' assert, reason, tt under t.. the tempo:..ilmn water, at once h forming an impervious layer that prevents the water reaching the inner starchy part of 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. POTATO-SUGAR. — 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 Ib. of potatoes, yielding 8 Ib. of dry starch, will produce 7i Ib. of sugar. In Russia it is extensively made, and is as good, though of less consistency, than the treacle 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 Ib. of the tubers will produce 12 Ib. of the spirits, the pulp being utilized for feeding cattle." 1566.— POTATOES, COLD, TO USE. Ingredients. — i Ib. of cold potatoes, i 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 sufficient 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 ^ 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 Maitre d'Hotel Time. — To bake the mould, about £ an hour. Average Cost, 2d. to 2^d. Sufficient for 2 or 3 persons. Seasonable at any time. 1567.— POTATOES, CRISP. See Potatoes, Fried, Recipe No. 1 569. 1568.— POTATOES WITH CHEESE. '(Fr.— Souffle de

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Ingredients. — 3 medium-sized potatoes, 2 whites of eggs, i yolk of egg, i heaped tablespoonful of grated cheese, 2 tablespoonfuls of milk, i teaspoonful of finely-chopped parsley, i 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 fireBeat the whites stiffly, 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. Time. — From i* to 2 hours. Average Cost, 6d. Seasonable at any time.. — This mixture can also be baked in scallop shells or patty-pans, which should be previously well buttered and covered with breadcrumbs. ANALYSIS OF THE POTATO.— 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 followins; ingrrdients: 75'52 starch. 0^55 dextrine, 3*3 of impure saccharine matter, and 3-25 of fibre with coo mi la tod albumen. In a dried state the tuber contains 64^2 per cent, of starch 2*25 of dextrine, 13*47 of impuresacrharine matter, 5-13 of caseine, gluten and albumen, i of fatty matter, and 13*31 of fibre and coagulated albumen. 1569.— POTATOES, FRIED. (Fr.— Pommes de Terre

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Ingredients. — Potatoes, salt and pepper. To 5 or 6 allow i oz. of Method. — Choose rather waxy and even-sized potatoes, wash and boil them in their skins until three parts cookc.loroughly, then peel and slice them rather thinly. Heat the but sautcor Irving-pan, put in the potatoes, and season with salt and pepper. Toss them over the fire until they acquire a little colour, then s< Time. — To saute the potatoes, from 4 to 5 minutes. Average Cost, 2cl. to jd. Sufficient for 2 or 3 persons. Seasonable at any time. 1585-— POTATO STRAWS. (Fr.— Pommes Failles.) Ingredients. — 5 or 6 medium-sized potatoes, frying Method. — Peel and slice the potatoes thinly, cut them into strips about i£ inches long, then wash and drain ti. and dry on a cloth. II iy a deep pan of hot fat, fry t I ill a basket until crisp, drain free from fat, sprinkle with salt, and serve. Time. — To fry the straws, about 15 minutes. Average Cost, 3d. Suffi1586.— POTATO SOUFFLE. (Fr.— Souffle de Pommes de Terre.) \ngredients. — i lb. of mealy potatoes, i oz. of butter, i gill of cream, t and pepper, nutmeg. Method. — As soon as the potatoes are co'^-d. d Iry them carefufty, and rub them through a fr icvc. Put them into a basin, and add salt, pepper, and a grating of nutmeg to season. Melt the butter, and stir in, one by one, the yolks of eggs, and the cream, lastly add the whites of eggs, previously whisked to a stiff froth. Put the mixture into a buttered pie-dish, or into small buttered china or paper souffle cases. Bake in a hot oven for about 20 minutes. Small cases will take rather less time. Time. — Fi^i i£ to i£ hours. Average Cost, lod. Seasonable at any 1587.— POTATO RICE. (Fr.— Pommes de Terre au Riz.) Ingredients. — Potatoes, 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 potatoes to fall off in short grains like rice; serve very hot. Time. — From 40 to 50 minutes. Average Cost, id. per Ib. Seasonable 1588.— POTATO SNOW. (Fr.— Pommes de Terre au

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; IngredieW— Pumpkin, apples, sugar, ground allspice, paste. Method.— Remove the rind, seeds and puffy centre part of the pumpkin, and slice the rest thinly. Fill a piedish with alternate layers of applejand pumpkin, sprinkling each layer with sugar and a pinch of allspice. Add 3 or 4 tablespoonfuls of water, cover with paste, and bakefn a moderately-hot oven from 45 to 60 minutes. Serve hot. Tim,— To bake, from 45 to 60 minutes. Average Cost, uncertain. ti for 6 or 7 persons. _ Seasonable in summer. i59e-SALSIFY, BOILED. (Fr.— Salsifis bouillis,

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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puts.— Salsify: to each £ gallon of water allow i heaped tableqr, of salt, i oz. of butter, 2 tablespoonfuls of lemon-juice. 3 3d.— Scrape the roots gently, so as to strip them only of their U'peel; cut them into pieces about 4 inches long, and, as they are,;.throw them into water mixed with a little lemon-juice, to prevent,-iscolouring. Put them into boiling water with salt, butter and icjuice in the above proportion, and let them boil rapidly until.er; try them with a fork, and, when it penetrates easily, the roots Drain the salsify, and serve with good white sauce. ame.— From 30 to 40 minutes. Seasonable from December to March..Vofc.—Salsifv may also be cooked according to any of the recipes given ior dressing celery. Er'chT/nivS nrTJ"^16 g?^'S J^ " * plailt indiSen™* to England, belonging to the chicory or lettuce. It is less often eaten in England than on the Continent and " I597-— SCALLOPED OYSTER PLANT. (Fr.— Salsifis.) Ingredients.— 1 1 Ib. of stewed oyster plant (salsify), 3 ozs. of butter, | a gill of milk, salt to taste, a pinch of cayenne pepper. tfetltfd.— When the -oyster plant is boiled tender, rub it through a;' ve;.add part of the butter and all the other ingredients, mix well, in a baking-dish, cover the top with grated breadcrumbs and the of the butter, Bake it a delicate brown, and serve hot, RITim:. Seawnab'r ter. 1598. -SUCCOTASH. Ing.edicn.-;, 12 ea:.-.ad pepjx tor about in the but Time.— 4^ minutes. Average Cost, is. jil. Sufficient Seasonal -r. I599-— SWEET POTATOES, TO COOK, DRIED. Method. 1 ••: boi r over the potatoes the nig).:. T!Kr. Th«y iL:: th.-ir l-ives and bulk of i.,,:!.!,. i!; a?. !.•:;:..!•.--• r' • •:, ^ C,-..I::t:.c t-m-: rasa-oust:«••;> I.. v. •.:. ', '• •• !-i'---> ••• u".,.-•:.;•.;-.;.,. •: «C MOM!..-,..'... i'v. ^^^^^^•9r prcin - roH-n in 6clds are — tbe e-uly ki t:.uely eaten in Bt. a terved at t 1600. SWEET POTATOES, ROAST. skin, 1601.— SWEET POTATO FRITTERS.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.— 2 01 -, 6 poached eggs, fleurons croutons of fried br< Method. — Prepare the puree according to.\\\ 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. Time. — About 30 minutes. Average Cost, is. 6d. to 2s. Sufficient for 5 or 6 persons. Seasonable from November to July. 16 io.— SQUASH, TO DRESS.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 6 medium-sized tomatoes, 2 tablespoonfuls "* fin civchopped mushrooms, i tablespoonful of breadcrumbs, f ol a'teaspoonful of finely-chopped parsley, i very small onion finely-chopped, 6 croutons of fried or toasted bread, browned breadcrumbs, i oz. of butter, salt and 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 ingredients except the browned breadcrumbs, and stir over the fire until thoroughly mixed. Fill the tomatoes with the preparation, sprinkle on a few browned breadcrumbs, bake in a moderate oven for 10 or 15 minutes, and serve on the croutons. Time. — Altogether, 30 minutes. Average Cost, is. 6d. to is. oxl. 1619.— TRUFFLES. (Fr.— Truffes au Natural.) Ingredients.— Truffles, but Method.— Select some fine truffles, and wa-h and brush them in several waters, until not a particle of sand or pi P each red paper, and bake in a hot oven for quite i hour; M paper, wipe the truffles, and sTime. — To bake the truffles, i hour. Average Cost, 6s. to IDS. pi-r Ib. Seasonable fn»m November t THI COMMON Tuurri.* (Fr. Iruffe,}— This u the Tub* citmnwm of science, and belong* to that from other vegetable*, n tbdr forms, hot by their chemical composite*. Upon analysis, they are found not only to oootain, such as carbon, oxygen, and hydrogen, but likewise a large proportion of nitrogen, from wh:: •...;••!.. -:•.-..•••:••...• It was long ago observed by Dr. Darwin that all the mushrooms cooked at our table*, as well used for ketchup, possessed an animal flavour; and soup cm. -.rooms only has sometimes betHM It0< • f.ii: -....t It: •••...••,t •.•::•:•••• • -]u.i!!v <...• ",-r;!.,:- notwithstanding all the efforts of art, • m impossible •ur--. Truffles grow at a considerable depth und« • vcr appearing on the surface. Thev are found in many parts of 1 lavour. There are thre* varieties of the speck*, the bl > • v rare, and their us* is restarted. Tt •onom. When the peasantry go to t I truffle* are •;:.'•!:.'::;:•••.• '. •.•..• icrfection. they st • v conserving process. Truffle « iigest th'-rn with div t>ut they should always be eaten sparingly. Th. litures. In short, i professor has said: " Meats with truffles are the most tpulence can offer to the epicure." The truffle grows in clusters, some the soil, and U of an irregular globular form. Those which grow wild in: i ! -.:'•.••:: • '- \ •; • •.:::••.', ":.-!.:'••• s have been /rained to discriminate their srr • ad of them, and frequently lead to their being found, from their 1620.— TRUFFLES SERVED ON A SERVIETTE.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Large truffles, equal quantities of white wine and veal or chicken stock, slices of ham or bacon, a bouquet-garni (parsley, thyme, l> Method. 1 i-sli truces must be well washed and scrubbed t-. carefully perl- «I. I ine a;th slices of ham or bacon, put in the truffles and 1 its of wine and stock, lav a hours, accordn <. and add more \\m» and stock as that in the stewpan becomes reduced. When ready, drain and dry thoroughly, and serve as hot as possible in a folded serviette. Time. — From i to i£ hours. Average Cost, 6s. to ios. per Ib. Allow i to each person. Seasonable from November to March. Note.— 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. 1621.— TRUFFLES, ITALIAN METHOD OF DRESSING. (Fr.— Truffes a 1'Italienne.) Ingredients. — 10 truffles, £ of a pint of salad-oil, pepper and salt to taste, i tablespoonful of minced parsley, a very little finely minced garlic or shallot, 2 blades of pounded mace, i tablespoonful of lemonMethod. — 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 i hour, and just before serving add the lemon-juice. Send the truffles to table very hot. Time. — Nearly i hour. Average Cost, 6s. to ios. per Ib. Sufficient for 5 persons. Seasonable, fresh truffles from November to March. WHERE TRUFFLES ARE FOUND.— In this country, the common truffle is found on the downs of Hampshire, Wiltshire and Kent; and they abound in dry light soils, acd more especially in oak and chestnut forests. In France they are plentiful, and many are imported from the south of that country and Italy, where they are much larger and in greater perfection; they lose, however, much of their flavour by drying. In England the artificial propagation cf truffles has' been tried, but without success. 1622.— TRUFFLES WITH ITALIAN SAUCE. (Fr.— Truffes a 1'Italienne.) Ingredients. — 10 fresh truffles, i tablespoonful of minced parsley, i minced shallot, salt and pepper to taste, 2 ozs. of butter, 2 tablespoonfuls of good brown gravy, the juice of £ a lemon, cayenne to taste. Method. — 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 i oz. of butter. Stir them over the fire, that they may all be equally done (about 10 minutes will suffice), then add 2 tablespoonfuls of good gravy, the juice of £ a lemon, and a little cayenne. Stir over the fire until the whole is on the point of boiling, Time. — Altogether, 20 minutes. Average Cost, 6s. to ios. per Ib. Sufficient for 5 persons. Seasonable from November to March. USES OF THE TRUFFLES. — Like the morel, truffles are seldom eaten alone.but are much used in gravies, soups, and ragouts. 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 is perhaps questionable, and they should be eaten in moderai. S|.in,K ii Crftntes. i row with Sauce. 3. Globe Artichokes. i. Butter Beans. 2. Sweet Corn. 3. Flagolets. 1623.— TRUFFLES IN CRUST. (Fr.— Truffes en

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Truffles, butter, brown sauce, i glass of Marsala, or Madeira wine, stale bread. Method. — Prepare as many rounds of bread,: inch thick, a* will bo required; they should be free fro.n crust. Fry them in clarified fat until lightly-browned, drain, and with a sharp knife cut out a hollow space in the centre of each. Slice some truffles, allowing i small one for olctte. Heat them in a little butter, and add a glass of Marsala To this add enough brown sauce to bind the truffles. When thoroughly hot fill the cassolettes with them, dish up, and serve hot. Time.— From 35 to 40 minutes. Average Cost, 35. 6d. for a dish of olettes. Sufficient for 6 persons. Seasonable at any time. 1624.— TURNIPS, BOILED. (Fr.— Navets au Naturel.) Ingredients. — Turnips; to each £ gallon of water allow i heaped tableMethod.— Pare the turnips, and, should they be very Urge, d a into quarters; they are small, let them be co< whole. Put them into a saucepan of b<> « r, salted in the above proportion, and let them boil gently until tender. Try them wi: 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 ab< Time. — Old turnips, J to i| hours; young ones, about 18 to 20 mi; Average Cost, one dish, 3d. Seasonable at any time. In- «•»*).— ^Tbfovefetabte to the BfM««M««tec4Ktenoe. and grow* wild iaEo^Uod. The t v.:,:,M...,: -u. h t. ed.-.I! I • Ivm w!,rrr,t i* r.thn MM,! m • r I MM •* • mt fa •] - andstews Tbev do not thr*ve in a hot dfanate. far fa India taroipt. and many more of oorganfan rwetable^lott their iraaraatheoixM...^jmritiv-iv toefteh* ihMM* ••• fa:..r: • t v.,:, t i* con4d<red too coarv foe the table, altboofh in Soodaod and on the Cootioeot quite voong swedes are often cooked as delicacies. 1625.— TURNIPS AU GRATIN. (Fr.— Navets au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 medium-si/- ble marrows, toast, J of a pint • it whit.- s.uice (see Sauo ' 3). Method. — Peel the marrows, quarter them, and remove the seeds. thorn in salt and water from 15 to 20 minutes, or until tender. di^h « 'ii I!M toast, pour over the white sauce, and s« Time. — 15 to j«> minutes. Average Cost, fr< Sufficient for 5 or 6 persons. Seasonable in July. August and September. THF VEGETABLE MARROW.- TM* vegetable is now extensively u«ed, and beJooj;- btlaceae. It is the C. 011 Ja*ac*d* of science, and. like the melon, gourd, cucumber and *.;• is widely diHused in the tropical or warmer regions of the globe. Of the nature of this family we have already spoken when treating of the cucumber. 1631.— VEGETABLE MARROW, FRIED.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i or 2 medium-sized vegetable marrows, egg and breadcnnn! fat. salt and pepper. Method. — Peel and boil the marrows in salt and water until i then drain \\rll. 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 ser\ Time.— From 40 to 50 minutes, altogether. Average Cost, from 2d. each. Sufficient for 3 or 5 persons. Seasonable from July to September. 1632.— VEGETABLE MARROW FRITTERS.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 medium-sized marrows, i oz. of butter, i 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 puree acquires the desired consistence. Time. — About 30 minutes. Average Cost, from 2d. each. Sufficient for 4 or 5 persons. Seasonable in July, August and September. 1634.— VEGETABLE MARROW, STUFFED.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i medium-sized marrow, 3 tablespoonfuls of finelychopped raw or cooked meat, i tablespoonful of breadcrumbs, i teaspoonful of finely-chopped onion, \ a teaspoonful of finely-chopped parsley, \ of a teaspoonful of powdered mixed herbs, i egg, £ a pint of brown sauce (see Sauces, No. 234), 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 2 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. Time. — From 35 to 45 minutes. Average Cost, lod. to is. Sufficient for 2 or 3 persons. Seasonable in July, August and September. 1635. -VEGETABLES, COLD, TO 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 OF. (Fr.— L6gumes en

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i Ib. of good butter, i Ib. of flour, the yolks of 2 eggs, \ a saltspoonful of salt, about % 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 \ an inch. Enfold the ball of butter in the paste, press lightly with the rolling pin until the butter is flattened, and afterwards roll out 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, is. to is. 2d. per Ib. ! 656.— GENOESE PASTE. (Fr.— Pate Genoise.) Ingredients. — 3 ozs. of fine flour, 4 ozs. of castor sugar, 2 ozs. of butter, 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 stiff froth, stir in the flour, then mix lightly, but thoroughly, with the contents of the other basin. Pour the mixture into a papered, buttered tin, and bake in a moderately hot oven. Time. — To prepare and bake, about i hour, Average Cost, 8d. Sufficient for i medium-sized cake. 1657.— GENOESE PASTRY. (Another Method.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 ozs. of fine flour, 3 ozs. of butter, 4 o/s. of castor sugar, 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. Time. — To bake, about \ an hour. Average Cost, Sd. Sufficient for i medium-sized cake. 1658.— NEAPOLITAN PASTE. Ingredients. — 10 ozs. of flour, 8 ozs. of castor sugar, 4 ozs. of butter, 6 ozs. of sweet almonds, i oz. of bitter almonds, the yolks of 6 eggs, the finely-grated rind of i lemon, salt. Method. — Blanch and pound the almonds to a smooth paste, moistening 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.1 cool place for about i£ hours, then roll out rather thinly, and cut into squares or rounds. Bake in a moderate oven. Time. — To bake, about | an hour. Average Cost, 2S. Sufficient for about 2 Ibs. 1 659. -PANCAKE BATTER. See Batter for Frying, Recipes Nos. 1645-1647. See Yorkshire Pudding, Recipe No. 1930. 1660.— PASTE FOR RAISED PIES. Ingredients. — i Ib. of flour, 6 ozs. of lard, J of a pint of water, $ a teaMethod. — 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 i 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 difficult. 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 \\ 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. Time. — 1£ hours. Average Cost, 5d. Sufficient for i large pie. 1 66 1.—PASTE, TRANSPARENT. Ingredients. — i Ib. of flour (dry and sifted), £ of a Ib. of butter, i egg. Method. — Wash the butter in 2 or 3 waters, and afterwards remove as 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. Time. — About ^ an hour. Average Cost, is. Sufficient for 2 Ibs. 1662.— PASTE, TO KEEP. Paste not intended for immediate use should be enfolded in greaseproof or slightly buttered paper, and kept in a cool place. 1663.— POTATO PASTE. Ingredients. — i Ib. of dry floury potato, i Ib. of flour, 2 ozs. each of lard and dripping, i egg, a little warm milk, i good teaspoonful of baking powder, a good pinch of salt. Method. — Bake enough potatoes (in their skins) to yield i Ib. 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 i 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. Time. — To bake, about 25 minutes. Average Cost,;d. Sufficient for 1664— POTATO PASTE, GERMAN. (To serve with

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 Ib. of hot potatoes, 2 ozs. 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 fof 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, icd. to is. Sufficient 1665.— PUFF PASTE. (Fr.— Feuilletage.) Ingredients. — i Ib. of flour, i Ib. of butter, i teaspoonful of lemonjuice, about £ of a pint cold water. 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 15 minutes, then roll out to about 3 times the original length, but keeping the width the same, and fold exactly in three. Turn the paste round 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 ha^ rolled out 6 times. The rolling should be done 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 loose flour carefully brushed off before beginning to roll. \Yhen the paste has had its 6th roll it is ready for use; it should be baked in a hot oven, and until the paste has risen and become partially baked, the oven door should not be opened, because a current of cold air may cause the flakes to collapse on one side. Time. — i\ hours. Average Cost, is. to is. 2d. per Ib. 1666.— ROUGH PUFF PASTE, OR HALF-PUFF PASTE.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 8 ozs. of flour, 6 ozs. of butter (or equal quantities of butter and lard), £ a teaspoonful of lemon-juice, salt, about | of a pint of water. Method. — Sieve the flour 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 i hour in a cool place before being used. Time.— £ an hour. Average Cost, 8d. if butter is used. Sufficient for I pie of average size. 1667.— RICH SHORT CRUST. Ingredients. — i Ib. of flour, £ of a Ib. of butter, 2 yolks of eggs, i level tablespoonful of castor sugar, i teaspoonful of baking-powder. Method. — Rub the butter lightly into the flour, add the bakingpowder, 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 required. 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. Time. — £ of an hour. Average Cost, is. 2d. Sufficient for 2 tarts of medium size, or 24 patty-cases. 1668.— SHORT CRUST. Ingredients. — 8 ozs. of flour, 2 ozs. of butter, 2 ozs. of lard, i yolk of egg, i 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. Time. — £ of an hour. Average Cost, about 4^d. Sufficient for i medium-sized tart. 1669.— SHORT CRUST, PLAIN. Ingredients. — \ Ib. 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, i tablespoonful of sugar should be added to the above ingredients. Time. — £ of an hour. Average Cost, 3d. Sufficient for i mediumsized tart. 1670.— SUET CRUST, 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-

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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y the H'»ir..id.i -ui\ with th«- tiiic«'i^; roll -nit.ind pl.i.-ithe butter in the o-ntr*-; fi'|<l thr ends over, m. iking.in I'livi-lnjHf<-r thr 1-uttcr; roll out; incth<xl of flaking t pies; method of cutting out tartlets or bom 1 ^ or boucbees for baking. PIES AND TARTLETS, i. Sausage Rolls. 2, French Jam Tartlets. 3. Raised Pork Pie. ceedingly lijjht and easily-digested pudding, but in consequence cf \tremc lightness it is liable to break if turned out of the basin. Time. — £ of an hour. Average Cost, 51!. Sufficient for i fair sized 1671. -SUET CRUST. Ingredients. — 12 ozs. of flour, 6 ozs. of suet, i teaspoonful of bakingpowder, | 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 moder Roll out and use at once. This paste is equally suitaM truit pudding, jam roly-poly, or plain suet pudd Time. — | of an hour. Average Cost, 5 d. Sufficient for i large pudding. 1672.- SUET CRUST FOR MEAT PIES. Ingredients. — 12 ozs. of flour, 6 ozs. of suet, i heaped teaspoonful of. } of a teaspoonful of salt, J 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 to then add the salt, baking-powder, and as much water as is hole into a fairly stiff past.1 lightly, ind use for any kind of pie intended to be eaten hot. Time. — J of an hour. Average Cost, ^d. Sufficient for i large 1673. SWEET PASTE FOR TARTLETS.

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Ingredients. — i Ib. of fine flour, 8 ozs. of castor sugar, 5 ozs. of butter. 3 eggs, the finely-grated rind of lemon. Method. M flour into a basin, make a well in the centre, put in the suqar. l>:e whole into a stiff paste. Time. -10 minutes Average Cost, is. 1674.— TO GLAZE PASTRY. usage-rolls, and similar articles, are u brusln • >eaten egg before, or during the process of bak-;i a deeper tone of colour;: the yolk alone is •:ny is a point, and thr white can be otherwise utih little milk may be added Ik of egg when a larger quantity than is afforded u.dlv brusl; over with col:id sprinkled liberally with castor 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 castor sugar.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1675.— ALMOND CHEESECAKES. (Fr.— Tartelettes aux Amandes.) Ingredients. — Short paste No. 1667,011668, 4 ozs. of ground almonds, 4 ozs. of castor sugar, J of an oz. of cornflour, % an oz. of butter, i whole egg, i yolk of egg, raspberry or strawberry jam, nutmeg. Method. — Beat the eggs, add them gradually to the cornflour, 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 -|- a teaspoonful of jam on the bottom of each one, and rill with the mixture. Bake from 20 to 25 minutes in a moderately hot oven. Time. — 40 to 45 minutes. Average Cost, lod. Sufficient for 9 or 10 ALMONDS. — Almonds are the fruit of the Amygdalus communis, cultivated throughout the whole of the south of Europe, Syria, Persia, and northern Africa; but England is mostly supplied with those that are grown in Spain and the south of France. There are two varieties, distinguished in commerce by the names of Jordan and Valentia almonds. The former are imported from Malaga, and are longer, narrower, more pointed, and more highly esteemed than the latter, which are imported from Valentia. Bitter almonds are a different variety and are principally obtained from Morocco, and are exported from Mogador. 1676.— APPLE AMBER. Ingredients. — 6 large apples, 3 ozs. of moist sugar. 2 ozs. of butter, 3 eggs, ^ a lemon, paste trimmings, or 4 ozs. of No. 1667, or 1668, ground cinnamon, ground cloves. Method. — Peel, core and slice the apples, put them into the stewpan with sugar, and i 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 castor sugar, arrange in a rocky form on the top of the pudding, sprinkle liberally with castor 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 i| hours. Average Cost, is., exclusive of the paste. ' 1677.— APPLE CHEESECAKES. Ingredients. — i£ Ibs. of apples, 3 ozs. of sugar, i$ oz. of butter. 3 eggs, I lemon, paste No. 1668. Method.— Peel, core and slice the apples, place them in a su-wpan with the sugar, and i tablespoon ful 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 fin1. re-heat, stir in the yolks of 3 eggs and the white of one, and cook until the mixture thickens. H:i\ the patty-pans lined with paste and partially baked, fill with the apple preparation, cover lightly with whip} ued white of egg, and bake in a moderate oven for about 15 minutes. Tlme. — About i| hours. Average Cost, ! isive of the, Sufficient for 12 cheese-cakes. 1 >u \>TI i 1 be n '.:--ful of all the British fruit* it the apple, u ann-w^ A..urbest apples are varieties produced bv culture or particular circumstances. la roost temperate cligland, both as regards •fplt it •jcotOenl.m«i iboafnt IMMBM, ••• - imi •• '. • • •. • - • ~--'' • i Tasmania. The apples grown in \.versally to be amon« the finest vprcimen* of this fruit. but unless selected and packed with great y are apt to spoil before reaching England. 1678. APPLE TART. (Fr.— Tourte aux Pommcs.) Ingredients. — j Ibs. of apples, 2 tablespoonfuls of moist sugai or a | of a teaspoonful of gi >«>. 1667, or 1668). Method. — Peel. »1 cut the apples into thu ' Koll the into an o\ ian the top ot the dish in the centre of the paste, and cut round. leaving a.} -inh mar all sitles. Line the ed-. OJ.s, put in halt tin add the s. then the uler ol the Iruit. e lining the edge of the with water, put on t nd notch them at intervals of about £ of an inch. Bake in a t> i from 40 minutes, and when: i -rush it o\ rol.l \\ell witl -t be done nd the tart imrmv d in the oven. I( the tart is to be eaten cold, directly it leaves the oven the crust should be • some of the steam to escape, other \\ lose some of.ess. Time.- A hour. Average Coat, 6d. to 8d.. c of the Sufllcient tor '> or 7 persons. 1679. APPLE TART CREAMED. (Fr.- -Tourte de

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Ingredients.— Short 67), 2 Ibs. of apples, 2 tablespoon tu Is oz. of butter, i pint of custard (A'o. 332). Method. — Pare, core and cut the apples into thick slices, put them into a stewpan with the sugar, butter, and i or 2 tablespoonluls of water, and cook very gently until tender. Pass the apples through a hair sieve, add more sugar, if necessary, and put the puree into a piedish lined with pastry (see Apple Amber, No. 1676). Bake in a quick oven until the paste has risen and set, then ad4 the prepared custard, and bake more slowly until the pastry is sufficiently cooked and the custard firm. Serve either hot or cold. Time. — From 40 to 50 minutes. Average Cost, is. 4d. to is. 6d. Suffi1680.— APPLE TURNOVER. See Fruit or Jam Turnovers, No. 1708. 1 68 1.—APRICOT BOUCHEES. (TV.— Bourses d'Abricots.) Ingredients. — Puff paste (No. 1665), [ tin of preserved apricots, castor sugar, £ of a pint of whipped-cream. Method. — When the paste has had the necessary number of turns, roll it out to rather less than -£- 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 stiffly-whipped sweetened Time. — 12 minutes to bake. Average Cost, 2d. each. 1682.— APRICOT TART. (Fr.— Tourte d'Abricots.) Ingredients. — i 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 (see Apple Tart, No. 1678), and bake in a quick oven from 30 to 40 minutes. When the paste has risen and set, brush it over lightly with cold water, and dredge well with castor sugar. Return quickly to the oven. ! finish baking. Time. — About i{- hours. Average Cost, is. to is. 2d. Sufficient for 5 to APRICOTS. — 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 perfumed and highly esteemed flavour. A good apricot, when perfectly ripe, is an excellent fruit. It lias been somewhat condemned for its laxative qualities, but this has possibly arisen from the fruit having been eaten unripe, or in too great quantity. Delicate persons should not eat the apricot uncooked, without a liberal allowance of powdered sugar. This fruit makes excellent jam' and marmalade, and there are several foreign preparations of it, which are considered great luxuries. I683-- BAKEWELL TART. lasted lent Met:it stir ir. on tl >ut I an i \boutihour. Average C L Sufficient 1684. BAKEWELL TART. (Another Method.) Ingredients.—-) o/s. i-i short crust (No. 1667, or 1668), 20zs.ofb of breadcrumbs, i egg, 2 ttblesr* almond t Method.,»r well t« add t ew drops of a'. add a good layci of i Li«i k ( ".' 1 1 > 1 1 1 '..11 ! i » MI.1 1 1 u i i K

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Ingredients. — Short crust (No. 1667. or 1668), i Ib. of black-currants, 2 tablespoonfuls of moist sugar. £ of a pint of cream, castor sugar. Method. — Cook the black-currants with the sugar, and 2 tablespoonfuls of water, in a jar, on the stove or in a slow oven. Line 12 pattypans 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 prepared cold fruit and syrup, cover with stifflywhipped, sweetened cream, and serve cold. Time. — About i hour. Average Cost, iod., exclusive of the paste. Sufficient for 12 tartlets. CURRANTS. — The utility of currants, red, black or white, has long been established in domestic economy. The juice of the red species, if boiled with an equal weight of loaf sugar, forms an agreeable preserve called currant jelly, much employed in sauces, and very valuable in the 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 for constipation; and, in febrile complaints, it is useful on account of its readily quenching thirst, and for its cooling effect on the stomach. White andjleshcoloured currants have, with the exception of the fulness of flavour, in every Yespect ~ the sanT£-~ ~— * qualities as the red species. Both white and red currants are pleasant additions to dessert, but the black variety is more generally used for culinary and medicinal purposes, especially in the form of jelly for quinsy. Black currants have a much richer and less acid flavour than red currants, and are better adapted for tarts. The leaves of the black currant make a pleasant kind of tea. 1688.— CHERRY TARTLETS. (Fr.— Tartelettes de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ingredients. — i gill of milk, i oz. of loaf sugar, \ an oz. of cornflour, \ an oz. of fresh butter, 2 yolks of eggs, i teaspoonful of coffee essence, a few drops of vanilla essence. Method.— Put the milk and sugar in a stewpan to boil, Mix the cornflour with a ''ttle'cold milk, pour the boili££lmil)e fJtf this., RECIPES FOR PAMKV £00 1700.— FLAN OF APPLES. (Fr.— Flan de Pommes.^ Ingredients.- -3 or 4 apples, i tablespoonful of moist sugar. 2 table- ••rry. 4 cloves, 2 \\ 'or sugar, | a Ib. of >. 1667, or 1668). Method. Peel pple into 8 s< them !d the cloves an<l pan in a tin c< <-nder. but not

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i pint of milk, 4 ozs. of sugar, 3 ozs. of ground rice, 2 ozs. of butter, 2 ozs. of currants, cleaned and picked, the grated rind of i lemon, salt, paste (No. 1667, or 1668). Method. — Simmer the ground rice in the milk for | 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 putting 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 25 to 30 minutes in a brisk oven. Time. — From i^ to i£ hours. Average Cost, 7d., exclusive of the paste. Sufficient for 12 large cheesecakes. 1705.— FRANGIPAN TART. (Fr.— Tourte a la

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. Time. — To bake, about 15 minutes. Average Cost, 4d. each. 1709.— GOOSEBERRY TART. (Fr.— Tourte de

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Ingredients. — 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 J 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 blistering, and bake the tart in a brisk oven from 10 to 15 minutes. Let the paste cool a little; then iill it with preserve, place on it a few stars or leaves, which have been previously cut 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. Time. — 10 minutes to bake. THE STRAWBERRY.— The well-known and much esteemed fruit of a plant of the genus Fragaria, natural order Rosacea, said to derive its name from the resemblance of its runners to straws. The strawberry belongs to temperate and rather cold climates; and no fruit of these latitudes, that ripens without the aid of artificial heat, is at all comparable with it in point of flavour. The strawberry is widely diffused, being found in most parts of the world, and more particularly in Europe, and America. 1718.— ORANGE TARTLETS. (Fr. — Tartelettes aux

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1731.— ALMOND PASTE. (Fr.— Pate d'Amandes.) Ingredients. — 4 ozs. of ground almonds, 6 ozs. of loaf sugar, i white of Method. — Put the sugar, with i tablespoonful of water, and a teaspoonful of lemon juice into a stewpan, bring to the boil, skim well, and K il to the " ball degree " (see page 1070, No. 2264). Pour the syrup on to the ground almonds, add about £ the white of egg, mix \v». •!; Time. — 10 minutes. Average Cost, 6d. Sufficient for one small cake. 1732.— CHOCOLATE ICING. (Fr.— Glace au Ingredients. — 3 ozs. of chocolate, £ a Ib. of icing sugar. ^ a gill of v Method. — Break the chocolate into small pieces, put them into a stewpan with the water, and stir In the ^d.- of the fire until di^sohrd. Add the icing sugar, stir until well mixed and smooth, then use as reI733-— COFFEE BUTTER. (Fr.— Beurre au Moka.) Ingredients. — £ of a Ib. of fresh butter, £ of a Ib. of castor sugar, i yolk of egg, coffee essence. Method. — Cream the sugar and yolk of egg for about 10 minutes, add coffee essence to taste, and the softened butter gradually. \\Ork 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 i 1734.— COFFEE ICING. (Fr.— Glace au Cafe.) Ingredients. — i Ib. of icing sugar or fine castor sugar, i gill of cold water, i dessertspoonful of coffee essence. Method. — Put the sugar and water into a stewpan, stir by the side of the fire until it reaches boiling point, and simmer for 4 or 5 minutes. Pour the syrup into a basin, add the coffee 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. I735._ORANGE ICING. (Fr.— Glace d'Orange.) Ingredients. — 6 ozs. of icing sugar, the juice of i orange. Method. — Put the sugar and orange-juice into a small stewpan, stir until well-mixed and smooth, and pour an equal portion over the top of each tartlet. Time. — i^ hours. Average Cost, is., exclusive of the paste. Sufficient for 10 or 12 tartlets. 1736.— ROYAL ICING. (Fr.— Glace Royal.) Ingredients. — \ a Ib. of icing sugar, i teaspoonful of lemonjuice, i white of egg. Method. — Put the white of egg into a basin, add the sugar gradually and work well with a wooden spoon. When the preparation presents a smooth, white brilliant appearance add the lemon-juice, and use as I737-— TRANSPARENT ICING. (Fr.— Glace transparente.) Ingredients. — i Ib. of loaf sugar, ^ of gill of warm water. Method. — 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. 1738.— CONFECTIONER'S CUSTARD. (Fr.— Creme

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i ll>. of apples, 3 ozs. of finely-chopped suet, 3 ozs. of white breadcrumbs, 2 ozs. of brown sugar, 1 a lemon (rind only. i tal>l< -spoonful of browned breadcrumbs. Method. — Peel, core and cut the apples into thick slices. Grease a i, and coat it thickly with browned breadcrumbs; mix together the suet and breadcrumbs, and grate the lemon-rind. Fill the piedish with alter rs of apple and mixed suet and crumbs, letting the bottom and top layers be rather thick ones of breadcrumbs: the lemon-rind should be mixed with the sugar and sprinkled on each Cover with a doul>!-- \.\\\-r of greased paper, and bake in a i oven for about i{ hours. When ready, loosen the with a knife, and invert on to a hot dish. Time. — About 2 hours. Average Cost, /d. or 8d. Sufficient for 5 or 6 1 757.- APPLE CHARLOTTE. (Another Method.) Ingredients. — Apples, thin slices of bread and butter, brown sugar, i 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 | to i hour, then turn out of the dish and dredge well with castor sugar. Time. — About i hour. Average Cost, 6d. or 8d., for one of medium size. 1758.— APPLE DUMPLINGS, BAKED. Ingredients. — £ a Ib. of short paste (see Pastry, No. 1668, or 1669), 5 or 6 apples, according to size, i 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. Time. — About i hour. Average Cost, /d. to pd. Sufficient for 5 or 6 Uses of the Apple. — This well known fruit forms a very important article of food. It is much used in pies and 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, they are called becfings; and large quantities are annually dried in the sun in America as well as in Normandy, and stored for use during winter, when they may be stewed or made into pies. In a roasted state they are remarkably wholesome. In putrid and malignant fevers, when used with the juice of lemons and currants, they are considered highly efficacious. 1759.— APPLE DUMPLINGS, BOILED. Ingredients. — % of a Ib. 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 £ 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. Time. — To make and cook, from i| to ijhours. Average Cost, pd. each. Sufficient for 5 or 6 persons. 1760.— APPLES, LEXINGTON STYLE.

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1771.— ARROWROOT PUDDING, BAKED. Ingredients. — i pint of milk, i tablcspoonful of arrowroot, i tablespoonful 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 stiff froth, lightly add them to the rest of the ingredients, pour into a well-buttered piedish, and bake slowly for about i an hour. 1772.— ARROWROOT PUDDING, STEAMED. Ingredients. — i tablespoonful of arrowroot, i tablespoon ful of moist i. i pint of milk, the grated rind of £ a lemon, 2 eggs. Method. Mix the arrowroot smoothly with a little of the milk, o remainder, and pour it over the arrowroot, stirring all the time, rn to the sau« r and cook over the fire until thick, then cool slightly, and add the sugar, lemon-rind and e. into a buttered mould or basin, and steam. i I to i \ hours. Serve with custard, \\ine, or any other suitable Time. — From ij to if hours. Average Cost, $d. to 6d. Sufficient for 1773. AUSTRIAN PUDDING. (Fr.— Pouding a 1' Austrichienne. ) Ingredients. \ a pint of raspberries, moist sugar, 4 ozs. of cakecn 2 ozs. of castor sugar, 2 ozs. of ground almonds, 2 ozs. ot lespoonful of cream, ^ oz. butt Method. — Put the raspberries and i 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, pr«»un«: ream, oiled butter, and lastly the stiffly w! whites of eggs. When the raspbt ready, place them \\ith their fireproof china souffle dish, cover with the pr« halved glace cherries, and bake in a mo*1:t | an hour. Serve hot. K Time.— From i± to i£ hours. Average Cost, is. gd. Sufficient for 6 1774.— BABA WITH RUM SYRUP. (Fr.— Baba au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 ozs. of ground rice, 2 ozs. of butter, i£ ozs. of sugar, or to taste, £ a pint of milk, 3 eggs, the grated rind of i lemon, paste, 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 i white stiffly-whisked. Pour the mixture into the prepared piedish, bake in a moderate oven for about 30 minutes, or until set. Meanwhile whisk the remaining two whites of eggs stiffly, and now pile them on the pudding, and dredge liberally with castor sugar. Replace in the oven until the meringue hardens and acquires a little colour, then serve hot. Time. — About i£ hours. Average Cost, lod. t,o is. Sufficient for 5 1852.— GINGER PUDDING. (Fr— Pouding au Gingembre.) Ingredients. — 12 ozs. of flour, 12 ozs. of treacle, 6 ozs. of finely-chopped suet, i teaspoonful of ground ginger, i teaspoonful of baking-powder, % 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 Time. — 2\ hours. Average Cost, 8d. Sufficient for 6 or 7 persons. 1853.- -GINGERBREAD PUDDING. Ingredients.— I a Ib. of flour, ^ of a Ib. of finely-chopped suet, \ a Ib. of treacle, i egg, i teaspoonful of baking-powder, i teaspoonful of ground ginger, J of a pint of milk, salt. Method. Mix the flour, suet, -in-rr. kik;;, and a good pinch of salt well together. Add the milk, treacle and well-beaten egg, mix thoroughly, then turn into ould or basin, and steam from 2.1 to 3 hours. Serve with a suitable sauce. Time. — 3 to 3} hours. Average Cost,; d. Sufficient for 5 or 6 persons. 1854.— GOLDEN PUDDING. (Fr.— Pouding Dor6.) Ingredients. — 4 ozs. of breadcrumbs, 4 ozs. of finely-chopped suet, 4 ozs. of marmalade, 2 ozs. of sugar,. ilk, salt. Method. — Mix the breadcrumbs, suet, sugar, and a good pinch of 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 papr-r. steam from 2 to 2^ hours, and serve with cornflour, marmalade, or other suitable sauce. Time. — From 2^ to 2| hours. Average Cost, 8d. Sufficient for 4 or 5 1855.— GOOSEBERRY PUDDING, BAKED. Ingredients. — 1£ pints of gooseberries, | a pint of breadcrumbs,. of sui^ar, or to taste, i£ ozs. of butter, 3 eggs, paste No. 1667, or 1668. Method. — Cut off 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 puree the breadcrumbs, 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 Time. About 2 hours. Average Cost, is. Sufficient for 4 or 5 pei 1856.— GOOSEBERRY PUDDING, BOILED. (See Damson Pudding, No. 1832.) 1857.— GREENGAGE PUDDING. (See Damson 1858.— GROUND RICE PUDDING. (Fr.-Pouding au Riz.) Ingredients. — 3 ozs. of ground rice, i tablespoonful of sugar, or to taste, i oz. of butter, 2 eggs, i pint of milk, bay-leaf, vanilla or other Method. — Boil 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 before baking the mixture. Turn into a buttered piedish, and bake gently for about % an hour. 1859.— HAMPSHIRE PUDDING. Ingredients. — 3 ozs. of castor-sugar, 3 ozs. of butter warmed, 3 yolks of eggs, 2 whites of eggs, jam, puff-paste. Method. — 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. Time. — About i hour. Average Cost, is. Sufficient for 6 or 8 persons. 1860.— HASTY PUDDING., (Fr.—Poudmg a la

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This name may be given to any pudding covered with stiffly-whisked whites of eggs, such as Apple Amber, Chester Pudding, Savoy Pudding and many others. 1876.— MILK PUDDINGS. (See Rice Pudding Recipe, Tapioca or Sago Pudding, No. 1917, Custard Pudding, No. 1828, and Cornflour 1877.— MILITARY PUDDINGS. Ingredients. — \ a Ib. of finely-chopped suet, £ a Ib. of breadcmmbs/ \ a Ib. of moist sugar, the finely-^ e of i large lemon, Method. — Mix all the ingredients well together, turn into well-buttered mull cups, and bake in a moderate oven for J of an hour. with a suitable sauce. If preferred, the puddings may be stii he same length of time. Time. — i hour. Average Cost, icxl. Sufficient for 8 or 9 persons. 1878.— NEWMARKET PUDDING. Ingredients. — 4 or 5 sponge cakes, 2 ozs. of muscatel raisins halved. 2 ozs. of mixed peel shredded, i oz. of currants, 3 ozs. of sugar, s irge eggs, £ a pint of milk, 2 or 3 tablespoon fuls of red currant Method. — Make a custard of the eggs, sugar, and milk. Slice the sponge cakes, place them in layers in a well-buttered mould, and on the layers add raisins, peel, and currants. Pour in the ci; cover and steam gently for i hour. Warm the jelly and pour it over the pudding, just before serving. Time. — To steam the pudding, i hour. Average Cost, about is. 6d. 1879.— NORFOLK DUMPLINGS. Ingredients. — Bread dou^h, boiling water, salt. Method. — Let the doiii^h rise to the same degre< n making then roll it into balls about the size of a very small egg. i Live ilted rapidlv boiling water, cook the dumpor 7 minutes, and once. They may be served with jam, treacle, butter and negar and sugar, or good gravy. Time. — To cook, 6 or 7 mimr 1880.— NOUILLE PUDDING. (Fr.— Pouding aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i tablespoonful of finely-grated chocolate, 5 win; 3 yolks of eggs, 2 ozs. castor sugar, a few drops of essence of Method. — Cream the sugar and yolks of eggs well together, add the chocolate, vanilla, and lastly the very stiffly-whisked whites of eggs. Turn into a souffle-pan coated with clarified butter, bake in a moderately hot oven, dish up, and serve dredged with castor sugar. Time. — To bake, from 10 to 12 minutes. Average Cost, lod. Suffi1947.— OMELET SOUFFLE. (Another Method.) Ingredients. — 2 eggs, £ an oz. of butter, i 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 stiff 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 and pour in the preparation. Cook over a quick fire until i then put it into a hot oven to finish cooking. Turn it on to a hot dish, the jam in the centre, fold over, dredge with castor sugar, and serve as quickly as possible. Time. — About 20 minutes. Average Cost, 5d, Sufficient for. 1948.— PLAIN OMELET. (See 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. (Fr.— Omelette au Rhum.) Ingredients. — 3 eggs, -|- an oz. of butter, i tablespoonful of cream, i teaspoonful of castor 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. Time. — About 10 minutes. Average Cost, pd. Sufficient for 2 persons. 1950.— SWEET OMELET. (Fr.— Omelette Sucree.) Ingredients. — 4 fresh eggs, i tablespoonful of cream or milk, i oz. of fresh butter, i 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 i minute longer, then turn on to a hot dish, dredge with castor sugar, and serve as quickly Time. — 6 or 8 minutes. Average Cost, 8d. Sufficient for 2 or 3 persons. Note. — Variety may be introduced by adding a little warm jam or fruitpuree; it should be spread lightly in the centre of the omelet just before it is folded over. 1951.— ALMOND FRITTERS. (Fr. — Beignets d'Amandes.) Ingredients. — 2 ozs. of ground almonds, \ oz. cornflour, 2 eggs, i oz. 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 teaspoon fuls, and fry until they become a pale brown colour. Drain, and serve as hot as possible. Time. — To make and cook, about 30 minutes. Average Cost, 6d. RECIPES FOR FRITTERS 979 1952.— APPLE FRITTERS. (Fr.— Beignets de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 8 slices of thin bread and butter, jam, frying-fat, fryingbatter (see p. 88 1), castor sugar. Method. — Make the batter according to directions given. Spread half 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. Time. — To fry, about 15 minutes. Average Cost, 6d. Sufficient for 1958.— CROQUETTES OF FRUIT. (Fr.— Croquettes de Fruit.) Ingredients.— £ of a Ib. of cooking cherries, damsons or plums, i| Ib. 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, add 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, is. 6d. to is. 8d. Sufficient 1959.— CORNFLOUR OR CORNMEAL FRITTERS. Ingredients. — 4 heaped tablespoonfuls of cornflour or corn meal, 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. Sufficient for 4 or 5 persons. 1960.— CURRANT FRITTERS. (Fr.— Beignets de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 tablespoonfuls of currants, 3 tablespoonfuls of boiled rice, 2 tablespoonfuls of flour, sugar to taste, nutmeg, 3 eggs, £ a pint of milk, frying-fat. Method. — Mix the yolks of eggs with the flour, and add milk gradually until a smooth batter is obtained. Whisk the whites stiffly, 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. Time. — From 10 to 15 minutes, to fry the fritters. Average Cost, 8d. 1961.— CUSTARD FRITTERS. Ingredients. — i tablespoonful of cornflour, i tablespoonful of line flour, 2 tablespoonfuls of castor sugar, 2 yolks of eggs, £ a pint of milk, i saltspoonful of salt, vanilla essence, egg and breadcrumbs, fr\ 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. When cold, cut into small rounds, coat them carefully with egg and breadcrumbs, and fry in hot fat until lightly browned. Servo with wine or jam sauce. Time. — To fry the fritters, about 5 minutes. Average Cost, 6d. Sufficient for i good dish. 1962.— FRIED PUFFS. (See Souffle Fritters, No. 1973.) 1963.— FRUIT FRITTERS. (See Apple Fritters, No. 1952, Apricot Fritters, No. 1953, Banana Fritters, No. 1954, and Gooseberry Fritters, No. 1965.) 1964.— GERMAN FRITTERS. Ingredients. — Slices of stale bread, eggs, and to each one add 2 tablespoonfuls of milk and sugar to taste, butter, castor sugar. Method. — Remove the crust, and cut the bread into inchwide 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. — i hour. Average Cost, i good dish, about 6d., including the butter for frying. 1965.— GOOSEBERRY FRITTERS. (Fr.— Beignets de Groseilles Vertes.) Ingredients. — i pint of large gooseberries, frying-fat. For the batter: 2 ozs. of flour, i 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 i hour, stir the stiffly-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. Time. — About i£ hours, altogether. Average Cost, 8d. Sufficient for 1966.— INDIAN FRITTERS. (Fr.— Beignets a

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for 10 minutes, then strain through a hot jelly-bag or a cloth until clear, and pour into a mould previously rinsed with cold water. Time. — About i hour. Average Cost, is. 9d. Sufficient for i£ pints of jelly. 2015.— RHUBARB JELLY. (Fr.— Gelee de Rhubarbe.) Ingredients. — i small bundle of rhubarb, 4 ozs. of castor sugar, or to taste, I of an oz. of leaf gelatine, the finely-cut rind of i lemon, \ a pint of water. Method. — 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, simmer 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. Time. — About i 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.) 2017.— STOCK FOR JELLY. (See Aspic Jelly from Calves1 Feet, No. 1981, Gelatine Jelly, No. 1991, 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 2018.— STRAWBERRY JELLY. (Fr.— Gelee aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Savoy biscuits, 2 ozs. of ratafias, i oz. of castor sugar, £ an oz. of leaf gelatine, \ a pint of milk, V a gill of cream, the yolks of 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 the side of the fire until the mixture thickens, but it must not boil. Dissolve the gelatine in i 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 in 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. — Erom 30 to 35 minutes, after the mould is prepared. Average Cost, is. 6d. to is. 9d. Sufficient for i medium-sized mould. 2040.— GARIBALDI CREAM. (Fr.— Creme a la Garibaldi.) 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. Time. — Without ice, 3 to 4 hours. Average Cost, 2S. 6d. to 35., according to size. 2041.— GENOESE CREAM. (Fr.— CremealaGenoise.) Ingredients. — Ja pint of milk, £ of a pint of cream, 2 ozs. of macaroons, 2 ozs. of castor sugar, i oz. of mixed glace fruit shredded, £ an oz. of leaf gelatine, 4 yolks of eggs, the finely-cut rind of £ an orange, £ a wineglassful of brandy. Method. — Crush the macaroons and soak them in the brandy. Put UKmilk, sugar and orange-rind into a stewpan, boil up, and simmer 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 stiffly-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. i medium-sized mould. 2042.— GINGER CREAM. (Fr.— Creme de Gingembre.) Ingredients. — £ a pint of cream, £ of a pint of milk, 2 tablespoonfuls of ginger syrup, i tablespoonful of castor sugar, 2 ozs. of preserved ginger, £ of an oz. of leaf gelatine, the yolks of 3 eggs. Method. — 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. Whip 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 £ an hour. Average Cost, is. 8d. to 2s. Sufficient for i medium-sized mould. PRESERVED GINGER comes to us from the West Indies. It is made by scalding the roots when they are green and full of sap, then peeling them in cold water, and putting them into jars, with a rich 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.— Creme de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a pint of gooseberry puree, i teaspoonful of lemon juice, vanilla cream No. 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. Time. — From i£ to i£ hours. Average Cost, 2s. to 2s. 9d. Sufficient 2044.— ITALIAN CREAM. (Fr.— Creme a 1'Italienne.) Ingredients. — \ a pint of cream, £ a pint of milk, i 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 \ an hour, and afterwards stir it over the fire until dissolved. Boil up the milk, infuse the lemon-rind for 20 minutes, then add the gelatine, yolks of 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 stifflywhipped 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 jellyglasses. Time. — About i hour. Average Cost, is. Sd. Sufficient for 5 or 6 2045.— LEMON CREAM. (Fr.— Creme au Citron.) Ingredients. — r pint of cream, 2 tablespoonfuls of lemon-juice, i 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 lemonjuice for vanilla. Time. — From 25 to 30 minutes. Average Cost, 2s. 6d. Sufficient to fill 12 small glasses. 2046.— ORANGE CREAM. (Fr.— Creme a 1'Orange.) Ingredients. — i good orange, 2 tablespoonfuls of apricot marmalade, 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 i£ to i£ hours. Average Cost, 2s. to 2s. 6d. Sufficient 2047.— PEACH CREAM. (Fr.— Bavaroise aux Peches.) Ingredients. — £ a pint of peach puree, £ a pint of cream, i oz. of castor sugar, i gill of apricot syrup, } an oz. of leaf gelatine. Method. — Pass sufficient peaches through a hair sieve to make the required amount of puree. Dissolve the gelatine and sugar in the and stir in the stiffly-whipped cream. Turn into the pre, mould, and let it remain on ice or in a cold place until set. Time. — From 25 to 30 minutes. Average Cost, about is. 6d. elusive of decoration or garnish. Sufficient for i medium-sized mould. 2048.— PINEAPPLE CREAM. (Fr.— Creme d'Ananas.) Ingredients. — £ a pint of cream, i gill of water, £ of a pint of pineapple of pineapple cut into dice, i\ ozs. of castor, | an oz. of leaf gelatine, i teaspoonful of lemon-juice. Method.— Whip the cr ir it lightly into the pineapple

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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puree, and add the pineapple dice. Dissolve the gelatine and sugar in the water, add the lemon-juice, and when sufficiently cool, stir it lightly into the cream, etc. Pour into the prepared mould, and set on ice or in a cold place until firm. Time. — From 30 to 40 minutes. Average Cost, is. 9d. to 2s. Sufficient for i medium-sized mould. PINEAPPLE (Fr. ananas). — The pineapple is a native of tropical South America, but is now widely found in all tropical countries. It is a peculiar growth of the Ananassa sativa. The fruit, which much resembles a pine-cone, is of a delicious and delicate flavour, slightly reminiscent of turpentine, containing sugar, and is a sub-acid. In proper condition it should be soft, sweet and full of juice. It is much appreciated as a dessert fruit, and, owing to its delicious and characteristic flavour, is well adapted for use in the kitchen in preparing a large variety of sweet dishes. The finest fruit 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 ripen on the journey. Pineapples are also preserved in tins, in glass with syrup, and candied, m all of which forms they are most useful to the cook. It was first known in Europe about 250 years ago, and appears to have been cultivated in England in the middle of the eighteenth century. From the fibre of the pineapple a beautiful cloth, called " pina," is manufactured. 2049.— PISTACHIO CREAM. (Fr.— Creme aux Pistaches.) Ingredients. — i pint of cream, 4 ozs. of pistachio nuts, 2 ozs. of castor sugar, i oz. of leaf gelatine, a little sap-green liquid colouring. Method. — Blanch, skin and chop the pistachios finely. Dissolve the gelatine and sugar in 3 tablespoonfuls of water. Whip the cream stiffly, 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 set. Time. — About £ an hour. Average Cost, 35. 9d. to 45. 3d. Sufficient for i medium-sized mould. 2050.— RASPBERRY CREAM. (Fr.— Creme aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of leaf gelatine, i pint of milk, 4a pint of cream, vanilla or other flavouring, fruit compote (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 i or 2 tablespoonfuls of water, stir it into the rice with the sugar and flavouring ingredient, and when sufficiently 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 compote of fruit piled in the centre. Time. — About 2 hours. Average Cost, is. 4d., exclusive of the fruit compote. Sufficient for i medium-sized mould. 2052.— RICE CREAM. (Fr. — Creme de Riz.) Ingredients. — i pint of milk, £ a pint of cream, 2 ozs. of ground rice, 2 ozs. of castor sugar, \ an oz. of leaf gelatine, vanilla essence, or other Method. — Bring the milk and sugar to boiling point, sprinkle in the md 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 stifflywhipped cream. Pour into the prepared mould, and set aside until firm. Time. — About \ an hour. Average Cost, is. 5d. to is. jd. Sufficient for i medium-sized mould. 2053.— RUM CREAM. (Fr.— Creme au Rhum.) Ingredients. — i wincglassful of rum, 2 ozs. of sugar, £ of an oz. of leaf gelatine, 3 yolks of eggs, \ a pint of milk, i 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 occasionally until cool, and pour into a mould rinsed with cold water. Time. — About \ an hour. Average Cost, lod. Sufficient for 4 or 5 2054.— SOLID CREAM. Ingredients.— i pint of double cream, castor sugar to taste, i dessertspoonful of lemonjuice, 2 tablespoonfuls of brandy. Method. — Whip the cream stiffly, add the lemon-juice and brandy, and sweeten to taste. Serve in jelly glasses. Time. — 25 minutes. Average Cost, 2s. Od. Sufficient for 6 or 7 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2064.— ALMOND CUSTARD. Ingredients. — i tables poonful of finely-chopped almonds, almondessence, £ an oz. of potato flour, 4 ozs. of sugar, 4 yolks of eggs, 3 sheets or £ oz. of leaf gelatine, i ipints 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 eclairs, cornets, etc. Time. — About £ an hour. Average Cost, lod. to is. 2065.— APPLE COMPOTE. (See Compote of Fruit, No. 2099, and Stewed Fruit, No. 2160.) 2066.— APPLE CUSTARD. Ingredients. — 2 Ibs. of apples, 6 ozs. of sugar, 4 eggs, i pint of milk. Method. — 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 ha-ir.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 stiff froth, and sweeten with a little castor 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 e liberally with castor sugar, and bake in a moderately cool until the meringue hardens and acquires a little colour. Time. — About ij hours. Average Cost, is. id. Sufficient for 4 or 5 2067.— APPLE FOOL. Ingredients. — i pint of apple pulp, £ of a pint of ippedi, sugar to taste. Method. — Bake or stew the apples, pass them through a fine sieve, sweeten to taste, and stir in the cream. Serve in a glass dish, or custard Time.- About i hour. Average Cost, is. Sufficient for 3 or 4 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i. Savoy or Sponge Cake. 2. Ratifia Trifle. Method. — Peel, core and slice the apples, place them in a jar with the sugar, lemon-rind, and 2 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 Kites stiffly, add them to the pulp, and continue the whisking until the mixture becomes stiff. Serve in custard-glasses or on a glass Time. — From i£ to \\ hours. Average Cost, is. 2d. Sufficient for 5 207I. —APPLE SNOW. (Another Method.) Ingredients. — 6 apples, 2 whites of eggs, 2 tablespoonfuls of castor sui^ir, i tablespoonful of coarsely-chopped candied peel, 2 tablespoonfuls of sherry, the thinly-cut rind of £ a lemon. Method. — Peel, core and slice the apples, put them into a stewpan with the \vater, sherry, sugar and lemon-rind. Cook gently until tender, pass through a hair sieve, add the stiffly-whisked whites of eggs, and whisk until the mixture becomes firm. Stir in the candied and serve in small glasses. Time. — About i£ hours. Average Cost, from is. to is. jd. Sufficient 2072.— APPLE SNOW. (Another Method.) Ingredients.— 2 Ibs. of sour cooking apples, 4 or 5 ozs. of sugar, the thinly-cut rind of i lemon, 2 whites of eggs. Method. — Peel, core and slice the apples, stew them with 3 tablespoonfuls of water, the lemon-rind and sugar until tender, then pass them through a sieve. Add more sugar if necesssary, let the apple pulp ic quite cold, and mix lightly in the stiffly-whisked whites of Serve in jelly-glasses or on a glass dish. Time.— About i* hours. Average Cost, 9-.!. Sufficient for 6 or 7 2073.— APPLE TRIFLE. (Fr.— Trifle de Pommes.) Ingredients. — 2 Ibs. of sour cooking apples, 6 ozs. of sugar, £ of a pint of cream, £ a pint of custard, No. 2104, 3 sponge cakes, the finely-grated rind of £ a lemon, glace cherries, angelica. Method.— Peel, core, slice the apples, stew them 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 puree, pour over the custard, and let t! itiou stand until perfectly cold. Then whip the cream stiffly, spread it lightly over the entire surface, and garnish with Calved cherries and strips of angelica.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients — £ a Ib. of dried figs, i oz. of castor sugar, £ of an oz. of leaf gelatine, -£ a pint of water, £ of a pint of cream, the thinly-cut rind of £ a lemon, Method. — 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 or in the oven until tender, and rub through a fine sieve. Stir in 2 tablespoonfuls of cream, pour the preparation in a mould, previously wetted, or lined with jelly, it preferred. When set, turn out and serve, the stiffly-whipped sweetened cream piled in the centre. Time. — From i-Jto i£ hours. Average Cost, is. 4d. to is. 6d. 2086.— BORDER OF FRUIT. (Fr.— Bordure de Fruits.) Ingredients. — 2 eggs, the weight of 2 eggs in flour, the weight of 2 eggs in sugar, 2 bananas, i orange, £ of a Ib. of grapes, i oz. of preserved cherries, 2 ozs. of strawberries, £ of a pint of water, 4a Ib. of loaf sugar, £ a gill of brandy and Maraschino (mixed), the juice of i lemon, a few pistachios, -£ a pint of whipped cream. Method. — Whisk the 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 obtained, 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 daintily 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. Time. — About i£ hours. Average Cost, 2s. 9d. to 33. 6d. Sufficient 2087.— BORDER OF PRUNES WITH CREAM. (Fr.—

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i Ib. of prunes, £ of a Ib. of loaf sugar, 1 an oz. of leaf gelatine, i gill of cream, i gill of claret, the thinly cut rind of -} a lemon, i inch of cinamon, lemon or wine jelly. Method. — Stone the prunes, place them in a jar with the claret, sugar, lemonrind, cinnamon, and £ of a pint of 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 puree. Have ready a border mould lined with wine jelly, pour in the preparation, let it remain until set, then turn out, and serve with the stiffly-whipped sweetened cream piled in the centre. Time. — From i^ to i-Jhours. Average Cost, is. gd. Sufficient for 5 2088.— BOSTON CUP PUDDING. Ingredients. — i teacupful of flour, i teacupful of brown moist sugar, \ a teacupful of milk, i teaspoonful of baking-powder, \ a teaspoonful of grated lemon-rind, i-|- ozs. of butter, i 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 bakingpowder. Have ready a buttered Yorkshire pudding tin, pour in the preparation, and bake from 20 to 25 minutes in a moderately hot oven. When cold, split, spread a good layer of jam between, and serve. Time. — To bake, from 20 to 25 minutes. Average Cost,;d. Sufficient for i dish. 2089.— CANNELONS. Ingredients. — Strips of puff paste, about 16 inches long and i inch wide, whipped cream, preserved fruit, jam, or jelly. Method.— Wrap the paste round short sticks, which must be previously greased and floured, and brush them over with egg. Bake in a moderately hot oven, and, when cold, fill them with sweetened stifflywhipped cream, fruit, jam, or jelly. Also see Cornucopians. Time. — To bake, about 15 minutes. Average Cost, id. to 2d. each. Allow i to each person. 2090.— CHERRY COMPOTE. (See Compote of Fruit, No. 2099, and Stewed Fruit, No. 2160.) 2091.— CHOCOLATE FARINA. Ingredients. — 8 ozs. of chocolate, 4 ozs. of farina (cornflour will serve), 2. ozs. of sugar, i quart of milk, vanilla. Method.— 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, is. 3d. Sufficient for 4 or 5 2092.— CHOCOLATE MOULD. (Fr. - - Pain au Ingredients. — 4 ozs. of chocolate, i oz. of castor sugar, i oz. of gelatine, I pint of milk, vanilla. Method. — Soak the gelatine in i 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 i large or several small moulds. Time. — About £ an hour. Average Cost, 8d. to oxi. Sufficient 2093.— CHOCOLATE MOULD. (Another Method.) Ingredients. — 2 ozs. of chocolate, 2 ozs. of cornflour, i oz. of loaf sugar, i ± pints of milk, liquid caramel (see p. 214). Method.— Mix the cornflour smoothly with a little milk, put the rest into a stcwpan 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 preparation into a wet mould, and let it remain in a cold place until Time. — About £ an hour. Average Cost, od. Sufficient for 3 or 4 2094.— COBURG TRIFLE. (Fr.— Trifle a la Coburg.) Ingredients. — 6 stale sponge cakes, macaroons, raspberry or apricot jam, J a pint of cream, £ of a pint of custard. No. 2104, i glass of sherry or Marsala, angelica.. almonds blanched and shredded. Method. — Slice the sponge cakes, spread £ of them with jam, and with the remainder. Arrange them compactly in a glass dish. pour the wine over them, place the mr-i aioons on the top in tli« of a pyramid, and cover with th< Whip the cream stiltly. }>ile it on lightly, and garnish with strips of angelica and cherries and tin* shredded almonds. This dish should be made at least i hour before Time. — About £ an hour, after the custard is made. Average Cost, 35. Sufficient for i large dish. 2095.— COFFEE CUSTARD. (Fr.— Petites Cremes au Cafe.) Ingredients. — Coffee essence, 4 yolks of eggs, 2 whites of eggs, \ a pint of milk, sugar to taste. Method. — Bring the milk nearly to boiling point, pour it over the eggs previously beaten, and add sugar and coffee essence to taste. Pour the custard into buttered china ramakin cases, bake until set, and serve either hot or cold. ramakins.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2096.— COFFEE MOULD. Ingredients. — i pint of milk, i dessertspoonful of coffee essence, i£ ozs. of castor sugar, \ 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. Time. — From 30 to 35 minutes. Average Cost, 4d. Sufficient for 4 or 2097.— COLD CABINET PUDDING. (Fr.— Pouding Cabinet froid.) Ingredients. — Savoy biscuits, 2 ozs. of ratafias, % a pint of milk, £ a gill of cream, i oz. of castor sugar, \ an oz. of leaf gelatine, 4 yolks of eggs, glace cherries, vanilla essence, wine jelly. Method. — 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 i 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 cool, and pour into the mould. Let it stand on ice or in a cool place until set, then turn out Time. — About i hour. Average Cost, is. 6d. Sufficient for i medium sized mould. i. — Pancakes. a. — Rice and Apple Cake 5.— Rice Pudding. 6.— Stewed Fruits. 9. — Croquettes of Rice. TO. — Gateau St. 3. — Eclairs. 4. — Assorted Pastry. 7.— Sugar Trifle. 8.— Pyramid Cream. Honor^. u.— Simnel Cake. 2098.— COMPOTE OF APPLES WITH CREAM. (Fr.-

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i Ib. of sour cooking apples, 4 ozs. of loaf sugar, i oz. of vanilla sugar, £ a pint of cream, £ a pint of milk, 2 cloves, the thinly-cut rind of £ a lemon, 2 yolks of eggs, i glass of sherry, i 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 stiffly, sweeten to taste with castor sugar, add the Maraschino, pile lightly on the top of the custard, then serve. Time. — Altogether, from 2 to 2.\ hours. Average Cost, is. pd. to 2s. 2099.— COMPOTE OF FRUIT. (Fr.— Compote de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i. Bachelor's Puddings. 2. Chocolate Eclairs. 3. Snowdon Puddings. 67 LL* i. Sweet Pastry. 2. Gooseberry Tart. 3. Cherry Tartlets. then pour it over the biscuits, pile the stiffly-whipped sweetened cream on the top, and garnish with shredded pistachios and fruits. Time. — About i hour. Average Cost, 2s. pd. Sufficient for 6 or 7 persons. 2133.— MARBLED MOULD. Ingredients. — Blancmange, coffee essence, cochineal, saffron-yellow, spinach-green. Method. — Prepare the blancmange according to the directions given (see Cornflour and Ground Rice Blancmanges, No. 2100 and 2124), divide it into 4 equal parts, and colour them respectively with coffee essence, cochineal, saffron-yellow and spinach-green. Mould separately, and, when cool, divide in irregularly-shaped pieces about the size of a walnut. 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. Time. — About 12 hours. Average Cost, about is. for i large mould. 2134.— MELON CANTALOUP. Ingredients. — i 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. 2( Time. — From 12 to 13 hours. Average Cost, 55. to 75. 6d. Sufficient 2135.— MERINGUES. Ingredients. — 6 whit -. | alb. of castor sugar. Method. — Put the whites of eggs in a bowl or basin with a pinch of salt. and whisk them stiffly. Sieve the sugar, stir in as lightly as possible with a spoon, folding it in, ralhor than mixing it with, the whites of ch thick board or a baking-tin with foolscap paper (slightly oiled). Tut the preparation into a forcing-bag attached to a plain pipe, and press on to the paper small round or oval portions in about i inch apart. Dredge them well with castor sup.v bake in a cool >;bout 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 requin Time. — Altogether, about 2^ hours. Average Cost, 8d. Sufficient for —When a forcing-bag and pipe arc not available, the mixture n °gg. by means of a spoon and kmi< in the manner ribr-.l in; uenellcs of Veal. Meringue shells may be kept for a considerable time in an air-tight tin box. 2136.— MERINGUES A LA CHANTILLY. Ingredients. — 16 meringue cases, ^ to -£ 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 stiffly, sweeten to taste with vanilla sugar, place 2 together, enclosing the cream, and serve. Time. — About 20 minutes, after the shells are prepared. Average Cost, is. 6d. to is. 9d. Sufficient for 6 or 7 persons. 2137.— MILAN SOUFFLE. (Fr.— Souffle Milanaise.) Ingredients. — \ a pint of double cream, \ oz. of gelatine, 2 ozs. of castor sugar, the yolks of 6 eggs, the juice of 3 lemons, the finely-grated rinds of 2 lemons. Method. — Whisk the yolks of eggs and sugar in a stewpan over the fire until creamy, but do not let the mixture boil. Stir in 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 stiffly, add the gelatine, and stir the egg mixture lightly in. Turn into a silver or china souffle dish, and place in a charged ice cabinet for about 2 hours, then serve. Time. — 2 hours. Average Cost, is. 6d. to is. 9d. Sufficient for 5 or 6 2138.— NOUGAT CORNETS WITH CREAM. (Fr.-

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a Ib. of sweet almonas, \ a Ib. of castor sugar, the juice of \ a lemon, i gill of cream, vanilla sugar, pistachios. Method. — Blanch, shred and bake the almonds pale-brown. Put the sugar and strained lemon-juice into a sugar boiler, cook until goldenbrown, 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 cornet mould to keep the cornet in shape. When cold, remove the moulds, fill the cornets with stifflywhipped sweetened cream, garnish with chopped pistachios, and serve. Time. — Altogether, from i£ to i| hours. Average Cost, is. 9d. Suffi2139.— ORANGE COMPOTE. (See Compote of Fruit, No. 2099). 2140.— ORANGE CUSTARD. Ingredients. — 4 oranges, 4 ozs. of loaf sugar, 4 eggs, £ of a pint of cream, candied orange-peel. Method. — Place the sugar, very thinly-cut rinds and juice of the oranges in a basin, and add i-Jpints of boiling water. Let these ingredients 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. When cool, pour into custardglasses, and when quite cold, pile the stiffly-whipped cream on the top, and garnish with fine strips of candied orange-peel. Time. — From 3 to 3} hours. Average Cost, is. 6d. to is. gd. Sufficient for 6 or 7 persons. Seasonable from November to August. 2141.— ORANGE FLOAT. Ingredients. — i pint of cream, sweetened and stiffly whipped, 2 whites of eggs, 3 tablespoonfuls of orange pulp, castor sugar. Method. — 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. Time. — About £ an hour. Average Cost, 2S. 3d. to 2S. 6d. Sufficient for i large dish. 2142.— ORANGE MOULD. Ingredients. — 4 oranges, fof a pint of milk (about), 3 ozs. of sugar, •£ an oz. of gelatine. Method. — 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 i 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. Time. — About 3 hours. Average Cost, Sd. Sufficient for 5 or 6 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ pints of custard No. i, £ of a gill of cream, i tablenful of Kirsch, 2 ozs. of loat monds. Method. — Blanch, shred, and l>akr the almonds until brown, prepare the custard according to the recipe. I'm the sugar and a few drops of water into a u*pan, and boil until it ^ a deep; brown colour. Now add the cream, boil up and stir into the en 1C TTu\tnrr co.,1,;h"!i add theprepared alnmnds and Kirsch, and d on |>. 988). Time. — About i hour. Average Cost, 2s. 3d. Sufficient for 7 or 8 •us. 2180.— CARAMEL CREAM ICE. (Fr.— Glace a la

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \\ pints of custard No. i, £ of a gill of cream, i tablespoonful of Benedictine, 2 ozs. of loaf sugar. Method. — Prepare 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). Time. — From 35 to 40 minutes. Average Cost, 2s. Sufficient for 7 or 21 Si. — CUSTARD (for Cream Ices) No. i. Ingredients. — i pint of milk, ^ a pint of cream, 6 ozs. of castor 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. i £ pints. 2182.— CUSTARD (for Cream Ices) No. 2. Ingredients. — i^ pints of milk, i gill of cream, 8 ozs. of castor sugar, i heaped dessertspoonful of cornflour, 4 eggs. remainder with the sugar, add the blended cornflour and milk, and 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 stifllywhisked, and use as required. if pints. 2183.— CUSTARD (for Cream Ices) No. 3. Ingredients. — i^ pints of milk, 6 ozs. of castor sugar, £ an oz. of cornflour, saffron-yellow colouring. remainder with the sugar, add the blended cornflour 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 Time. — From 20 to 25 minutes. Average Cost. 4ld. Sufficient for i I pints. 2184. -CHERRY CREAM ICE. (Fr.— Glace a la creme de Cerises.) Ingredients. — i pint of custard No. 2, £ of a Ib. of ripe cherries, 2 ozs. of castor sugar, the juice of i lemon, i 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 £ an hour. Then pour all into a copper stewpan, add | 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. Average Cost, is. 3d. to js. Sufficient for 2185.— CHOCOLATE BOMBE, WITH FRUIT. (Fr. — Bombe au Chocolat a la Printaniere.) a bomb of chocolate cream ice, arid fill the interior with cream sweetened, slightly stiffened with gelatine, and mixed with halved or quartered strawberries, 2186.— CHOCOLATE CREAM ICE. (Fr.— Glace au Ingredients. — 4 ozs. of chocolate, i pint of custard No. i or 2, i 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 stiffly-whipped cream, and freeze (see p. 988). Time. — About 40 minutes. Average Cost, is. 5d. to 2s. Sufficient for 2187.— CIDER ICE. (Fr. -Glace au Cidre.) Ingredients. — i pint of cider, i pint of syrup No. 2231, £ a pint of un1 appkpulj>. the juice of 3 lemons. Method. Mix all tiningredients together, boil up, pass thn>i •Id, freeze as directed (see No. 988). Tl or junk by adding a few drops of < 1 1 IK'. Time. About 2 hours. Average Cost, is. 31!. Sufficient for 6 or 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

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i pint of milk, | a pint of cream, £ a pint of fruit pulp, sugar to taste (10 to 1 2 ozs.), the juice of i lemon, the white of i egg. Method. -Put the milk and sugar into a stewpan, bring to the boil and cool. Pass the fruit through a fine ha:.idd the lemon-juice and milk to the pulp thus formed, and stir in lightly the stittly-whipped. When the mixture is partially frozen, add the well -whisked white of egg, and continue the freezing. Time. -From 30 to 35 minutes. Average Cost, is. 8d. toss. Sufficient — In a recipe of this description the exact amount of sugar cannot be:h the fruit; but it must be addi-. <.retion, for nixture be made too sweet, freezing is extremely difficult, while, on the: hand, if not sufficiently sweetened the ice becomes too solid. 2195.— CREAM ICES PREPARED FROM PRESERVED

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i pint of milk, i gill of cream, 3 yolks of eggs, sugar to 6 ozs. of preserved fruit pulp or jam, such as strawberry, raspeengage, apricot, peach, pineapple, el Method. — Beat the yolks of eggs, add the milk when nearly boiling, in the stewpan, and stir by the side of the fire until th< but the mixture must not boil. Strain, add the sieved jam or fruit pulp, sweet rn to taste and brighten the colour by adding a few drops, saffron, or spinach greening, according to the fruit used. Let the preparation cool, then add the stifflywhipped cream, and Time. About r. Average Cost, is. to Sufficient for 2196.— FIG CREAM ICE. (Fr.— Glace a la Creme de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2203.— JAPANESE PLOMBIERE. (Fr.— Glace Plombiere a la Japonaise.) Ingredients. — 8 yolks of eggs, i oz. of sugar, 4 ozs. of ground almonds, | a pint of cream, i£ pints of milk, i 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 macaroons and the cream stiffly whipped, and freeze. Mould with a little apricot marmalade in the centre, and serve garnished with ratafias or ice wafers. Time.— About i hour. Average Cost, 35. Sufficient for 8 or 10 >ns. 2204.— LEMON CREAM ICE. (Fr.- -Glace a la Creme de Citron.) Ingredients. — i pint of custard No. i, 2 or 3, 4 ozs. of loaf sugar, 2 OS. Method. — Prepare the custard according to directions given. Rub Mips of sugar on tli t the lemons until all the outer > part is removed, and dissolve it in i tablespoonful of warm \ Add the juice of i lemon, and when cool stir into the necessary, add a few drops of liquid saffron colouring, and freeze as dii on p. 988. Time. — About 40 minutes. Average Cost, pd. to is. 6d. Sufficient for 7 or 8 per^ 2205.— MAPLE PARFAIT. (Fr.— Parfait au Sirop.) Ingredients. — i $ gii': quart of cream, 4 ozs. of maple - of eggs, i inch of vanilla pod. Method. ip and \\imlla pod in a copper pan until it: Kilometer, then remove the vanilla, and pour ruj) over the yolks of eggs. k the i in an egg-bowl over boiling water until it has the consistency of thick c:ntil cold. Add the stiltlyugar, stir for some minutes over tl mould lined with paper. Seen; Time. l-Ymn i t > j boon, Average Cost, 45. to 43 6d. Sufttcient y or 10 persons. 2206.— ORANGE ICE CREAM. (Fr.— Glace a la Creme d'Orange.) Ingredients. — 1£ pints of custard No. i, 2 or 3, 3 oranges, 2 ozs. of loaf sugar, saffron-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 i tablespoonful of warm water. Mix with the strained juice of the oranges; when cool stir into the custard, and add the carmine and saffron-yellow, until the desired colour is obtained. Freeze as directed on p. 988. Time. — From 40 to 45 minutes. Average Cost, is. to 2s. 6d. Sufficient 2207.— PINEAPPLE CREAM ICE. (Fr.— Glace a la Creme d' Ananas.) Ingredients. — i pint of custard No. i or 2, \ a Ib. of finely-chopped preserved pineapple, £ a gill of pineapple syrup, i teaspoonful of lemonMethod. — 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. Time. — From 40 to 50 minutes. Average Cost, is. 3d. to 2s. 3d., according to the custard selected. Sufficient for 7 or 8 persons. 2208.— PINEAPPLE PLOMBIERE. (Fr.— Glace Plombiere d7 Ananas.) Ingredients. — i 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 i£ 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 fife 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 stiffly whipped. Time. — About i hour. Average Cost, 45. to 45. 9d. Sufficient for 2209.— PISTACHIO CREAM ICE. (Fr.— Glace creme aux Pistaches.) Ingredients. — 1\ 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. Method. — While pounding the pistachio nuts add gradually a little orange-flower water. 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 i hour. Average Cost, 2s. 9d. to 35. Sufficient for 7 2210.— RASPBERRY ICE CREAM. (Fr.— Glace a la

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — I Ib. of raspberries, i pint of custard No. i, j • 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 lemonjuice, and mix with the red custard, adding at the same time as much carmine as is needed to produce a bright red colour. Freeze as directed on p. 988. Time. — About i hour. Average Cost, iod. to is., exclusive of the 221 1. —STRAWBERRY ICE CREAM. (Fr.— Glace a la Creme de Praises.) Ingredients. — i IK of strawberries, £ a pint of cream, ^ of a pint of milk, 3 yolks of eggs, 10 ors. of castor sugar, i teaspoonful of lemoncarmine. Method. — Bring the milk and cream to near boiling point, add the ks of eggs, stir by the side of the fire until th< then put in the sugar, and when dissolved, strain and let the preparation Pass the rics through a fine sieve, mix with the cu add the lemon-juice and carmine gradually until a deep pink colour is mod. Freeze as direc; Time. About i hour. Ayerage Cott, 2s. to 2s. 3d. Sufficient for 7 2212. STRAWBERRY ICE CREAM. (Another Ingredients.— i IK ot str.iwlHTrirs, i quart of milk, ^ a gill of cream, -istor sugar, \ an oz. of cornflour, 4 eggs, the juice of 2 lemons, inc. Method. Mix the cornflour with a little milk, boil the remainder with the si tinM. nded cornflour and milk, simmer for 2 or 3 minut oiks of the eggs, add thmi < wpan, and stir by the side of the fire until the previously reduced by being passed through a fine sieve, the lemon juice, a few drops of carmine, and when cold, the cream and well-whisked whites of eggs. Freeze as directed. Time. — About i hour. Average Cost, 2s. Sufficient for 7 or 8 2213.— TEA CREAM ICE. (Fr.— The Glace a la Ingredients. — £ a pint of strong tea, i pint of custard No. 2, i tablespoonful of thick cream, 2 ozs. 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 35 minutes. Average Cost, is. 2d. Sufficient for 7 or 8 2214.— TEA ICE CREAM, AMERICAN. (Fr.— The

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 tablespoonfuls of dry tea, i pint of milk, £ a pint of cream, 6 ozs. of castor sugar, 4 whole eggs, i inch of vanilla pod. Method. — Bring the milk and vanilla pod to boiling point, infuse for a few minutes, then pour it over the tea, allow it to remain closely covered for 5 minutes, and strain. Beat the eggs well, add the castor sugar, and continue the beating until perfectly smooth, then stir in the prepared tea. Put this mixture into a stewpan, and stir by the side of the fire until it thickens. Strain into a basin; when cool, add the stiffly-whipped cream and freeze (see p. 988). 2215.— TUTTI-FRUTTI, ICED (MIXED FRUIT ICE).

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i oz. of pistachios, blanched and shredded, i oz. of glace cherries, i oz. of glace apricots, £ an oz. of mixed candied peel. all cut into small dice, £ a pint of cream stiffly whipped, £ a gill of Maraschino, 2 whites of eggs stiffly whipped, vanilla essence. 8 ozs. of sugar, 5 yolks of eggs, i pint of milk. Method. — Boil the milk, add the yolks of eggs and sugar, stir and cook very gently for 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

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i pint of cream, * a pint of milk, 6 ozs. of castor sugar, 6 vol! s £ a pod of vanilla. Method. -Whisk the yolk-; of eggs and sugar well together, boil the cream and milk with tho vanilla for a few minutes, stir into the eggs, ad 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 j of vanilla essence, and when cool, freeze as directed on p. 988. Time.— About | an hour. Average Cost, 2s. 6d. Sufficient lor 7 or ons. 2217.— VANILLA ICE CREAM. (Fr.— Glace a la

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1\ pints of milk, i gill of cream, 8 ozs. of castor sugar, i lu-aped dessertspoonful of cornflour, 4 eggs, the juice of $ a lemon, -ixxmful of vanilla es^. remainder with sugar, add the blended cornflour, simmer for 2 minutes, >ol slightly. Beat the yolks of the eggs, add them to the contents.iiul stir by the side of the fire until the mixture thi< and when cool, add the lemon-juio essence, crean kcd whiles of eggs. Freeze as directed. Time.— From 30 to 40 minutes. Average Cost, Sufficient for 7 I arsons. 2218. VANILLA ICE CREAM. (Economical.) Ingredients. — i \ pints of milk, 6 ozs. of castor sugar, \ an oz. of cornflour, \ a teaspoonful of vanilla essence, saffron or liquid yellow colourwith the sugar, add the blended cornflour and milk, and simmer gt-ntlv tor j minutes. Strain; when cool, add the vanilla >1 sufficient colouring matter to give the mixture the appeal - >f rich custard. Freeze as directed. Time.— About $ an hour. Average Cost, 6d. Sufficient for 6 or 7 2219.— VANILLA PLOMBIERE. (/>.— Glace Plombiere a la Vanille.) iients. i } pints of vanilla 2216, $ a pint iblespoonfuls of coarsely -chopped almonds. Method. — Partially freeze the vanilla ice cream, add the whippedcream and almonds, and complete the freezing. Time. — From 3 to 4 hours. Average Cost, about 2s. 6d. Sufficient 2220.— WALNUT CREAM ICE. (See Pistachio Cream Ice, No. 2209.) Omit the spinach greening, and, if preferred, substitute vanilla essence for the noyeau.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i preserved pineapple, i pint of syrup No. 2231 or 2232, the juice of i 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 (see p. 988). 2229.— RASPBERRY OR STRAWBERRY WATER ICE. (Fr. — Glace a 1'eau de Praises ou Framboises.) Ingredients. — i-JIbs. of ripe strawberries or raspberries, i£ pints of syrup No. i, 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. Time. — About 40 minutes. Average Cost, 25. Sufficient for 7 or 8 2230.— RED CURRANT WATER ICE. (Fr.— Glace a 1'eau de Groseilles.) Ingredients. — i Ib. of red currants, £ a Ib. of raspberries, i quart of syrup No. i, the juice of i 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). 223I._SYRUP FOR WATER ICES, No. i. Ingredients. — 2 Ibs. of loaf sugar, i pint of water. Method. — Put the sugar and water into a copper sugar-boiler or stewpan; when dissolved place over a clear fire, and boil until a syrup is formed, taking care to remove the scum as it n saccharometer is available for testing the heat of the syrup, it should be boiled until it registers 220° F. Average Cost, 6d. Sufficient for i pint. 2232.— SYRUP FOR WATER ICES, No. 2. Ingredients. — 3 Ibs. of loaf sugar, i good pinch of cream of tartar, i quart of water, the white and shell of i egg. Method. — Place the sugar, cream of tartar, water, the shell and wellwhisked 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 i quart. 2233.— TANGERINE WATER ICE. (Fr.— Glace aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i pint of green gooseberries, ^ a Ib. of loaf sugar, ^ a pint <>t water, the juice of 2 lemons, £ a gill of Maraschino, gla< spinach colouring. Method. Pick the gooseberries, put them into a stewpan with the Wciter and su^ar, cook until tender, and rub through a h Add non-juice and spinach colouring until the desired shade of.1 cold, stir in the Maraschino, freeze partially. in small glasses garnished with strips of glace cherries. Time. — About i hour. Average Cost, is. to is. 6d. Sufficient for 6 2240.— GRAPE SORBET. (Fr.— Sorbet de Raisin.) Ingredients. — i pint of half-frozen lemo; j dozen large i grapes, i wineglassful of sherry or Marsala, i win< Method. Pass the grapes through a hair sieve, add them to the lemonhalt frozen, and mix in the wine and elderflower water. me the freezing a few minutes longer, until the whole is in a halt frozen condition. Serve in sorbet cups or glasses, and if i with grapes, previously peeled, and flavoured with a little ischino. Time. — About 15 minutes after the water ice is ready. Average Cost, is. od. to 2s. 3d. Sufficient for 6 or 7 persons. 2241.— ICED QUEEN'S PUDDING. (Fr.— Pouding

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ pints of custard No. i (p. 1046), i pint of cream, 1 apricots, shredded or cut into dice, 2 ozs. 01 d glace cherries, shrvddcd or cut into dice, i glass of Curacoa rids. Method. — Prepare the custard as directed; when half-frozen add the cream stiffly-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 almonds brown, let them become perfectly cold, and sprinkle them lightly on the pudding just before serving. Time. — About 3 hours. Average Cost, 43. 6d. to 55. Sufficient for 7 2242.— LEMON GRANITE. (Fr.— Granite au Citron.) Ingredients. — i quart of half-frozen lemon water ice, \ a pint of finelycrushed ice, i 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. 2243.— LEMON SORBET. (Fr.— Sorbet au Citron.) Ingredients. — 8 lemons, 2 oranges, 10 ozs. of loaf sugar, 2 ozs. of castor sugar, 3 whites of eggs, ^ of a pint of Marsala wine, 3 pints of 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 cool. Partially freeze, then add the well-whisked whites of eggs, sugar and wine, and continue the freezing until the desired consistency is obtained. Note. — Orange sorbet (sorbet d'orange) may be made by using 8 oranges and 2 lemons instead of 8 lemons and 2 oranges. 2244.— MARASCHINO MOUSSE. (Fr.— Mousse au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 3 dozen chestnuts, | a pint of milk, i pint of cream, loaf sugar, j ozs. of glace cherries cut into dice, S yolks of oe, i glass of Maraschino. Method. -Shell, parboil, and skin the chestnuts, simmer them in i milk until tender, and rub them through a fine sieve. Bring the. to boiling point, add the yolks of eggs, the fire until they thicken, then stir them into the chestnut puree. Let this mixture become cold, add £ the cream, freeze until nearly set, then stir in the Maraschino, cherries, and the remainder of the cream stiffly-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. Time. — About 3^ hours. Average Cost, 33. 6d. to 45. Sufficient 2248.— NOYEAU SORBET. (Fr.— Sorbet au Noyeau,) Ingredients. — i quart of half-frozen lemon water ice No. 2225, i gill of noyeau, the juice of i orange, whipped-cream, castor 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 stifflywhipped cream. Time. — 15 minutes after the water ice is ready. Average Cost, 2S. 6d. to 2s. 9d. Sufficient for 7 or 8 persons. 2249.— PINEAPPLE MOUSSE. (Fr.— Mousse a 1'Ananas.) Ingredients. — 10 ozs. of preserved pineapple, 2 ozs. of castor sugar, £ of an oz. of gelatine, £ a gill of pineapple syrup, i£ gills of cream, £ of a gill of Maraschino, i£ gills of lemon or wine jelly No. 2020, glace 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 stiffly-whipped cream to the pineapple puree, stir in the gelatine when cool, add the Maraschino, and pour into the prepared mould. Let it remain on ice for 2 hours. Time. — About i£ hours. Average Cost, 2S. 6d. Sufficient for 6 or 7 2250.— RASPBERRY OR STRAWBERRY SORBET. (Fr. — Sorbet aux Praises ou Framboises.) Ingredients. — i quart of raspberry or strawberry water ice preparation, No. 2229, £ a gill of Sauterne, i glass of Cura9oa. Method.— Prepare and half-freeze the water ice, add the wine and Cura9oa, continue the freezing until the proper degree is obtained, Time. — 15 minutes after the water ice is ready. Average Cost, 23. to 2s. 6d. Sufficient for 7 or 8 persons. 2251.— ROMAN PUNCH. (Fr.— Punch a la Romaine.) Ingredients. — i Ib. 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. Time. — From i£ to i£ hours. Average Cost, is. gd. Sufficient for 7 or 8 person-. 2252.— STRAWBERRY OR RASPBERRY SOUFFLE ICED. (Fr. — Souffle Frappe aux Fraises ou

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. DATES.— 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 • >.l. and has little or no flavour. Dates should be chosen large, soft, not much wrinkled, of a reidish colour on the outside, with a white membrane between the fruit and the stone. 2260.— GRAPES. -e may be mixed or not, according to taste, but the blending of.ind 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. re simply arranged piled high in the centre of the dish, with or without leaves round the edge. Filberts or other nuts of tl: scription should always be served with the out. husk on: ainut* should be well wiped with a damp cloth, and aftei with a dry cne, to remove the unpleasant tinsh< •:: qucntly have Chestnuts, when boiled or roasted, should be - on a folded serviette. HA/EL Sirr AMD HLBEMT.— The common haxal is the wild, and the filbert the cultivated, variety of the same tree. Tbj hazel is found wild, not only in lore*, and hedge*, in dingle* and ravine*, but occurs in extensive tract* in the more mountainous parts of the country. It was for- ' abundant of the tree* which an indigenous to this Mand. It is seldom oil uincrlv CM ••..f th" DM vated as a fruit tree, though perhaps its nuts are nperior in flavour to the other*. The Spanish nuts imported are a siperior kind, but they are somewhat oily and rather indigestible. Fftberts. both the red and the rhite. and the cob-not, are supposed to be merely varieties of the common hazel, which have been produced partly by the superiority of sort and climate, and partly by culture. ive found their way to Holland. oMIaidstom, in K«t. market i» supplied, tn. filbert is longer than the common nut. though of the ha* a larger kernel The toonut is a still larger variety, and b rounder. Filberti lor dessert than common oats, and are generally eaten with salt They an very free from oil, and disagree with few penom. They were originally bnoght out of Greece to Italy, whence ther have fonn a that country:o England. It i* supposed that, within a lew mil«s there are more filN*ts giown than in all England besides; and it is from that district that the London is supplied. Th. filbert b longer than the common nut. though of the same thtckne**. and has a larger kernel. Thecob-nutis a still larger variety, and b rounder. Filberts are more esteemed 2262.— PINE CR MELON. Vine leaves should first be placed upon the dish and the fruit stood upon them. If a pne does not stand upright, a slice may be cut off the bottom to level it. A melon should have the stalk showing at the top. — The melon is frequently served as an hors frepared this way. it is excellent as a summer luncheon >n Cartaloup. 2263.— STRAWBERRIES 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 composed 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. The term Sandwich was originally applied to slices of meat placed between bread and butter, 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 sandwiches are preferred. Creamed butter, No. 2465^5 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 chaudfroid sauces. Or they may be decorated with cold aspic jelly, and garnished with lobster coral, Krona pepper, parsley, hard-boiled egg, etc.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Equal quantities of sliced apples and cucumber, lemonjuice, salt and pepper, whipped cream. Method. — Season the apples and encumber 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. (Fr.— Salade d'Artichauts.) Ingredients. — Cooked globe artichokes, vinaigrette sauce No. 2450. Method. — Let the artichokes become quite cold, then serve in a saladbowl or dish, and hand the sauce separately. 2360.— ASPARAGUS AND CAULIFLOWER SALAD. (Fr.— Salade d'Asperges et Choufleur). Ingredients. — 50 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'Asperges.) Ingredients. — 50 heads of cooked asparagus, mayonnaise, vinaigrette, or some salad sauce (see recipes for same). Method. — 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. (Fr.— Mayonnaise d' Aspic.) Ingredients. — £ a pint of aspic jelly, \ of a pint of stiff mayonnaise Method. — Dissolve the aspic, let it become quite cold, then stir in the mayonnaise, and use as directed. 2363.— BACON SALAD. (See Potato Salad, No. 2406.) 2364.— BEETROOT AND ONION SALAD. (See Onion Salad, No. 2403.) Use one part of thinly sliced onion and two parts of sliced and pickled beetroot. 2365.— BEETROOT SALAD. (Fr— Salade de Betterave.) 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 horseradish. 2366.- BRUSSELS SPROUTS SALAD. (Fr.— Salade de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i head of celery, i cucumber, 2 or 3 bunches of small rrd -.es, i a teaspoonful of finely-chopped gherkin, \ a tcaspoonful of chopped parsley, 2 hard-boiled eggs, mayonnaise sauce, or salad ing (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 i \ inch lengths, and shred them in the same way as the celery. Mix the salad dressing, celery, cucumber, and a seasoning of salt and prj.rvr thoroughly together, heap it up in the bowl, surround the base with the radishes, garnish with slices of hard-boiled egg, sprinkle over m and parsley, and ser the common namepivc'i to the root of the Kapkanus sativus. one of th<« u«d honeradtsb. There arc red and white radishes; an'l; larger. Radishes are compos.- i > to say, most! v fib. e and nitrogen; and, being generally eaten" raw, t of these that their flavour depends. 2370.— CELERY AND NUT SALAD. (See Walnut and Celery Mayonnaise, No. 2435.) 2371.— CELERY AND TRUFFLE SALAD.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trim the white part of i 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 truffles. 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 2372.— CHICKEN SALAD. (Fr.— Salade de Volaille.) Ingredients. — i boiled chicken, 2 heads of lettuce, 2 strips of white celery, 2 hard boiled eggs, 1 2 stoned olives, i tablespoonful of capers, 1 tablespoonful of strips of gherkin, i gill of mayonnaise sauce, i tablespoonful 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-— CHICORY SALAD. (See Endive Salad, No. 2386.) 2374.— COLD MEAT SALAD, FRENCH STYLE. (Fr. — Salade de Viande a la Fran^aise.) Ingredients. — Cold roast or boiled meat, 4 anchovy fillets, 2 shallots, 2 tablespoonfuls of salad-oil, i tablespoonful of wine vinegar, £ a teaspoonful 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 i inch in width. Chop the shallots and fillets of anchovy finely, put them into a basin, add £ 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, 2375.— COOKED VEGETABLE SALAD. (See Russian Salad, No. 2409.) 2376.— CRAB SALAD. (See 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. iish with hard-boiled eggs, and serve. 2378.— CUCUMBER SALAD. (Fr.— Salade de Concombre.) Ingredients. — i cucumber, ^ a teaspoonful of finely-chopped pa::ar, salad-oil, salt and pepper. Method. — Peel the cucumber thinly, cut it into very thin slices, and them in a salad bowl or dish. Mix 2 parts of salad-oil with i part of vinegar, add the parsley, salt and pepper to taste, stir well, and pour over the cucumber. '- HBIR (Fr. ctmcombre). — The and should be excluded from the regimen of - v When gathered young, they amber U r*fre*bin*. but ndtb«r nutrition* nor dig«tihte, n of the delicate. There are various methods of preparing are called gherkins; these pickled ire much used to •eaxm2379. -CURRY SALAD. (Fr. — Salade de Homard au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, en iroot, mayonnaise, oil, vincvjnr, 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 hours, then place them on a bed of lettuce, coat lightly \\itli mayonnaise, decorate with tufts of endive and sliced beetroot, then 2415.— SHRIMP SALAD. (Fr.— Salade d'Ecrevisses.) Ingredients. — i pint of picked shrimps, 2 or 3 tablespoon fu Is of mayonnaise sauce No. 201, sliced cucumber, shredded lettuce. Method. — Stir the sauce into the shrimps, pile the mixture in a salad- >r dish, garnish with cucumber and lettuce, then serve. 2416.— SORREL SALAD. (Fr.— Salade d'Oseille.) Follow the same directions as given for preparing Spinach Salad, Recipe No. 2419. 2417.— SOUR CREAM DRESSING. Ingredients. — Sour thick cream, salt. Method. -Stir the cream until smooth add salt to taste, and use as rc(jm

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 12 or 14 sardines, 2 tablespoonfuls of capers, i crisp lettuce, stoned Spanish olives, anchovy butter No. 2454, vinegar, Method. — 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 EGG SALAD. (Fr.— Salade d'Epinards aux Oeufs.) Ingredients. — i 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 puree into a mould or moulds, which, when cold, are turned out and garnished with sections of egg. 2420.— STUFFED TOMATO SALAD. (See Chapter XXX, Vegetables, Recipe No. 1614.) 2421.— SUMMER SALAD. (Fr.— Salade d'Ete.) Ingredients. — 2 or 3 lettuces shredded, 2 handfuls of mustard and cress, 1 2 radishes sliced, £ a cucumber sliced, salad dressing (see recipes for same). Method. — Place a little salad dressing at thj bottom of a salad-bowl, put in the lettuce, etc., and serve when well mixed. 2422.— SWEDISH SALAD. (Fr.— Salade a la Suedoise.) 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. Method. — Mix all but the oysters together, moisten with a little oil and vinegar, and place the oysters on the top. RECIPES FOR SALADS, ETC. no; 2423.— SWEETBREAD AND CUCUMBER SALAD.

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Ingredients. — A calf's sweetbread, cooked and thinly sliced, £ of a cucumber thinly peeled and sliced, lettuce shredded, salad dressing (see recipes for same), mayonnaise sauce No. J<H. Method. — 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. (Fr.— Salade Suisse.) Ingredients. — 3 tablespoonfuls of potato, 2 tablespoonfuls of tongue, 2 tablespoonfuls of beetroot, 2 tablespoonfuls of carrot, i tablespoonful of apple, all shredded and all cooked except the apple, i cooked herring, findy flaked, salad dressing (see K: 15 for same). Method.- Mix all well together, moisten slightly with salad iln and serve piled in a salad-bowl. 2426.— TARTARE SALAD. (Fr. — Salade a la Tartare. Ingredients. — Equal quantities of shredded cold meat, celery and cooked potato, tartare sauce No. 213, salt and pepj Method. — Mix the meat, celery and potato together, sprinkle liberally with salt,ni(l pepper, and stir in a little fci: with tufts of endive or sliced beetroot. 2427.— TOMATO SALAD. (Fr.— Salade de Tomates.) Ingredients. — 6 firm medium-sized tomatoes, i teaspoonful of nnH\- chopped parsley, 2 teaspoonfuls of salad-oil, i tablespoonful of vinegar, ^poonful of mixed mustard, salt and pepper. Method. — Scald the tomatoes in boiling water for i minute, drain on a cloth, and carefully remove the stemn. When cool, rut them into thin slices, and place them in a salad bowl. Put 2 saltspoonfuls 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 tomat< 2428.— TOMATO AND CHIVES SALAD. (See Tomato and Onion Salad, No. 2429.) -titutc i poonful of; >pped chives or very young spring onions lor the cooked onion. 2429.— TOMATO AND ONION SALAD. (Fr.— Salade au Tomates.) Ingredients. — 6 tomatoes sliced, i large onion, salad dressing (see Recipe No. 2445 for same). Method. — Boil or bake the onion until three-parts cooked. When cold, chop it not too coarsely, sprinkle it over the sliced tomatoes, add a little salad dressing, then serve. 2430.— TOMATO AND ARTICHOKE SALAD. (Fr. — Salade d'Artichauts et Tomates.) Ingredients. — Tomatoes, cooked artichoke bottoms (tinned ones will serve), mayonnaise sauce. Method. — Split the artichoke bottoms in halves, and slice the tomatoes. Arrange neatly in a salad-bowl or dish, pour over a little sauce and 2431.— TRUFFLE SALAD. (Fr.— Salade aux Truffes.) Ingredients. — Equal parts of finely-shredded truffles 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. (Fr.— Salade de Navets.) Ingredients. — Cold boiled turnips, sliced beetroot, salad dressing (see Recipe No. 2445 *or 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. — £ a Ib. of shredded cold veal, shredded lettuce, endive, i tablespoonful of capers or chopped gherkin, lemon-juice, salt and pepper, salad dressing (see Recipe No. 2445 f°r same). Method. — Season the meat with salt and pepper, sprinkle liberally with lemonjuice, and put it aside for i hour. Add the capers and lettuce, moisten with salad dressing, and serve garnished with tufts of endive. 2434.— WALNUT AND CELERY SALAD. (See Walnut and Celery Mayonnaise, No. 2435.) 2435.— WALNUT AND CELERY MAYONNAISE.

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Ingredients. — 2 or 3 strips of white celery finely shredded, £ a pint of peeled walnuts, 2 tablespoonfuls of stiff mayonnaise sauce No. 201, i 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 cookea beetroot, 3 or 4 cold potatoes, £ 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

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2438.— CLARET DRESSING. Ingredients. — £ of a pint of claret, i teaspoonful of lemon-juice, a. clove of garlic, i teaspoonful of finely chopped shallots, salt and sugar 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. 20 O

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2440.— MAYONNAISE COOKED. (Fr.— Mayonnaise cuite.) Ingredients. — £ a pint of milk or single cream, £ of a pint of vinegar, 3 yolks of eggs, i tablespoonful of salad-oil, i tablespoonful of sugar, i tablespoonful of salt, i 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. 244 1.—MAYONNAISE, RED. (Fr.— Mayonnaise

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2443._REMOULADE SAUCE, INDIAN. Ingredients. — The yolks of 3 hard-boiled eggs, 3 tablespoonfuls of salad-oil, i tablespoonful of vinegar, i teaspoonful of curry paste, 1 teaspoonful of curry-powder, £ a teaspoonful of salt. Method. — 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 perfectly smooth and creamy, add the vinegar, drop by drop; when thoroughly incorporated, use as required. Average Cost. — 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, i teaspoonful of made mustard, i teaspoonful of salt, £ 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 sakid. 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, £ a teaspoonful of vinegar (preferably tarragon), | a teaspoonful of mixed finely-chopped onion, chervil, salt 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 drop, stirring briskly meanwhile, put in the cream, tarragon vinegar, chopped chervil, and use. Average Cost. — About 6d. or 8d. 2446.— SALAD DRESSING. (Another way.) Ingredients. — 2 tablespoonfuls of cream, i tablespoonful of vinegar, £ a teaspoonful of made mustard, 2 hard-boiled eggs, £ a saltspoonful of salt, £ of a saltspoonful of pepper. Method. — Bruise the yolks of the eggs with a \\ooden spoon, add to m the mustard, salt and pepper, and the cream gradually. When perfectly smooth add the vinegar, drop by drop, stirring briskly mean-

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2493.— APPLE AND BLACKBERRY JAM. Ingredients. — 4 Ibs. of apples, 2 Ibs. blackberries, 4^ Ibs. of preserving Method. — Pick the blackberries, put them into a stewjar with i Ib. of 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 slices. 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. Time. — Altogether, about 14 hours. Average Cost, 4d. per Ib.

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2595.— STRAWBERRY JAM. Ingredients. — To each Ib. of fruit allow from 12 to 1 6 ozs. of preserving Method. — Remove the stalks from the fruit, put it into a preservingpan, covering each layer thickly with sugar. Place the pan by the side of the fire, bring the contents slowly to boiling point, and stir occasionally. 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 Sd. per Ib. 2596.— STRAWBERRIES, TO 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 Ib. add £ 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 i 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 i£ hours. Average Cost, from 6d, to 8d. per Ib. 2597.— STRAWBERRIES, TO PRESERVE. (Another Ingredients. — To each Ib. of fruit allow i Ib. of preserving sugar and £ 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 preservingpan with the rest of the sugar, and boil to a thin syrup. Turn the fruit and syrup into the juice, and boil gentlv 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. Time. — Altogether, 2 days. Average Cost, 6d. to 8d. per Ib. 2598.— TANGERINE MARMALADE. Ingredients. — 30 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 iDia the pips, and the juice of the lemons. Reduce this to the consistency of thick syrup, then add the tangerine pulp and rinds.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ALL such familiar standard dishes as fish, kidneys, cutlets, bacon, rissoles, etc., have been fully dealt with under their respective headings of Fish, Veal, Beef, 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 oi 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 farinaceous dishes to more solid food should refer to Chapter No. XL. Savouries and Hors d'Oeuvres 2707.— ANCHOVY AIGRETTES. (Fr.— Aigrettes d'Anchois.) Ingredients. — 6 anchovies, 2 tablespoonfuls of thick white sauce (see Sauces), i teaspoonful of grated Parmesan cheese, essence of anchovy, cayenne, frying-batter (nee 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 teaspoonfuls of the mixture into the batter, taking care to coat them completely, 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. Time. — Half an hour. Average Cost, is. to is. 3d. Sufficient for 6 2708.— ANCHOVY BISCUITS, ROYAL. (Fr.— Biscuits d' Anchois a la Royale.) Ingredients. — For the paste: 3 ozs. of flour, ii ozs. of butter, £ an a tcaspoonful of essence of anchovy, a few grains of cayenne, a few drops of carmine or cochineal. For the anchovy cream: 4 anchovies, i hard-boiled yolk of egg, i dessertspoonful of clarified butter, 3 tablespoonfuls of cream, cayenne, wa; Method. Rub the butter into the flour, add the egg, anchovy essence, and water to mix to a stiff paste. Roll out thinly, stamp into rounds 1 1 inches in diameter, bake in a moderate oven until crisp, and use when cool. 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 line sieve. Whip the cream stiffly, stir the fish preparation 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 \ cress, and ser Time. — i hour. Average Cost, about is. Sufficient for 6 or 8 perSeasonable at any tinn-. 2709.— ANCHOVY D'ARTOIS. (Fr.— D'Artois aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 anchovies, 3 raw yolks of eggs, i whole raw egg, i oz. of butter, i teaspoonful of grated Parmesan cheese, bread-crumbs, Method. — Wash, skin, bone and dry the anchovies, then chop then! 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 f-inch diameter rounds, place on each half i teaspoonful of the preparation, 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. Time. — i hour. Average Cost, is. Sufficient for 6 or 8 persons. 2717.— ANCHOVIES, RUTLAND STYLE. (Fr.— Anchois a la Rutland.) Ingredients. — For the cheese paste: 3 ozs. of flour, i| ozs. of butter, i dessertspoonful of grated Parmesan cheese, the yolk of i egg, salt, cayenne. For the preparation: 4 anchovies, i hard-boiled egg, I tablespoonful of thick white sauce, anchovy-essence, carmine or cochineal, 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 stiff paste. Roll out thinly, cut into if 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 f 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. Time. — 1£ hours. Average Cost, is. Sufficient for 6 or 8 persons. 27 1 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. Time. — 1£ hours. Average Cost, about is. Sufficient for 6 or 8 per2719.— ANCHOVY TOAST. (Fr.— Croutes d'Anchois.) Ingredients. — 6 anchovies, £ an oz. of butter, i yolk of egg, i finelychopped shallot, | 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. Time. — Half an hour. Average Cost, md. Sufficient for 6 or 8 persons. 2720.— " ANGELS ON HORSEBACK." (Fr.— Les

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 12 oysters, 12 small thin slices of bacon, 12 small round croutes of fried bread, \ 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 pieo large enough to roll round an oyster, season with Krona pepper, sprinkle «>n 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 croutes. Time. — JQ minutes. Average Cost, is. 9d. to as. 9d. Sufficient for 8 or 9 persons. Seasonable from September to March. 2721.— BLOATER TOAST. (Fr.— Croutes a la Yarmouth.) Ingredients. — 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 •••s, lay the roe on the top, and serve as hot as possible. Time.— i hour. Average Cost, r>d. Sufficient for 0 or 7 persons, able at cinv time. 2722.— CAVIARE AND PRAWNS. (Fr.— Caviar aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — fof an oz. of grated Parmesan cheese, £ of an oz. of grated Gruyere or Cheddar cheese, i gill of cream, £ a gill of aspic jelly, made mustard, cayenne, Krona pepper, watercress. Method. — 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 stiffly-whipped. Whip the cream until stiff, 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 mixture may be put into small dariol moulds, previously coated with aspic jelly, and decorated with chilli, etc. Time. — 2 hours. Average Cost, is. Sufficient for 6 or 7 persons. Seasonable at any time. 2732.-CHEESE CREAM CROUTES. (Fr.— Croutes de Fromage.) Ingredients. — Ingredients for cheese mixture as in the preceding recipe, croutes of fried bread ij inches in diameter, chopped aspic jelly, watercress, Krona pepper. Method. — Spread the cheese cream mixture on the bottom of a sautepan or shallow baking-tin, and when set cut it into rounds the same size as the croutes. Sprinkle each round with a little Krona pepper, and serve garnished with chopped aspic jelly and watercress seasoned with salad-oil and vin Time. — 2 hours. Average Cost, is. jd. Sufficient for 6 or 7 persons. 2733.— CHEESE CROUSTADES. (Fr.— Croustades au Fromage.) Ingredients. -j ozs. ot grated Cheshire or Cheddar cheese, i oz. of breadcrumbs, i tables poonful of liquid butter, i tablespoonful of milk, i yolk of egg, salt, cayenne, Krona pepper, croutes of bread. Method. — From slices of stale bread £ 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 croute to half its depth, and fry the croutes in hot fat. Mix together in a basin the cheese, breadcrumbs, butter and yolk of egg, season well with salt and pepper, pile the preparation on the croutes, smoothing it into a pyramidal form with a knife, brown in a quick oven, and serve as hot as possible. Time.— i hour. Average Cost, 8d. Sufficient for 6 or 7 persons. 2734.— CHEESE D'ARTOIS. (Fr.— D'Artois au Parmesan.) Ingredients.— 3 ozs. of grated cheese, i oz. of butter, 2 yolks of eggs, i white of egg, salt and pepper, 3 or 4 ozs. oi puff 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, cut it in half, spread the preparation over one half, and cover with the other. I'lacc it carefully on a buttered baking-

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Cheshire or Cheddar cheese, clarified butter, Krona pepper, cayenne pepper, frying-batter (see p. 882), frying-fat. Method. — Trim 8 or 9 £-inch slices of cheese into pieces 2 inches long and i 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 them in deep fat, but not too quickly, as the cheese should be well cooked. Serve quickly. Time. — i hour. Average Cost, is. Sufficient for 6 or 7 persons. Seasonable at any time. 2737.— CHEESE MERINGUES. (Fr.— Meringues au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 ozs. of grated Parmesan cheese, 4 or 5 ozs. of puff paste, 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 £ of an inch wide, twisting each strip before placing it on a wetted baking-tin. Re-roll the trimmings, stamp out some rings ijim mdbake them with the straws until crisp and lightly browned..ngc in bundles by means of the rings, and serve hot. Time. Thn r-<juarters of an ln-m. Average Cost, /d. Sufficient for 7 persons. Seasonable at any mm-. 2747.— CROUTES OF COD'S ROE. (Fr.— Croutes de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients,-^ a lb. of smoked cod's roe, 8 oval-shaped croutes of fried bread, i 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 sauteor 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. — ij hours. Average Cost, is. to is. 4d. Sufficient for 6 or Note. — 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 % a teaspoonful of salt, boiled gently for 10 minutes, and when cold cut into slices, and cooked as directed above. 2748.— CROUTES OF DEVILLED LOBSTER.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i small lobster, i tablespoonful of breadcrumbs, i oz. of butter, i teaspoonful of white wine vinegar, a few drops of tarragon vinegar, i mustardspoonful of made mustard, cayenne, nutmeg, Krona pepper, 2 or 3 tablespoonfuls of thick cream or Bechamel 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 nutmeg, and, if needed, moisten with more vinegar. Pile the preparation on the croutes, cover with whipped cream or Bechamel sauce seasoned with cayenne and lemon-juice, sprinkle lightly with Krona pepper, Time. — Half an hour. Average Cost, is. 9d. Sufficient for 6 or 7 2749.— C ROUTES, RUSSIAN. (Fr.— Croutes a la

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 hard-boiled eggs, 12 large or 18 small prawns,; (iorgona anchovies, ijozs. of butter, £ of a pint of tomato saua i tablespoonful of Bechamel sauce (see Sauces), cay* • and Method. — 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 tl <lunts until smooth, then rub through a fmc wire sieve. Replace in the mortar, incorporate the butter and Bechamel sauce, season to taste, then till the cases. Sprinkle the sml.it grated Parmesan cheese, place a prawn head in the centre of each, and bake in a hot oven for about i<> minutes. Serve the ton the base of the di^h. Time.— i hour. Average Cost, M, Sufficient for 6 or 7 persons. 2757.— FOIE GRAS CROUTES. (Fr.— Croutes de Foie

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 8 fresh soft roes, 3 tables poontuls 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, £ a teaspoonful of finely-chopped pa lightly-browned breadcrumbs, 8 round or oval china or paper souttle cases. Method. — Brush the inside of the cases with clarified butter, i oz. of butter in a small stewpan, put in the mushrooms, shallot and parsley, fry lightly, then drain off the butter into a saute-pan..uM 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 la\ breadcrumbs, on the top plac morsels of butter, and bake in a quick oven lor 6 or 7 minutes. Serve as hot as possible. Time. — 20 minutes. Average Cost, is. 6d. Sufficient lor 6 or / 2763.— HERRING ROE TIT-BITS. (Fr.— Bonnes

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 fresh soft roes, bacon, 8 round croutes 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 lemonjuice, 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 a remove the pins, sprinkle with Krona pepper, dish on the croutes, them to table as hot as possible. Time. — 15 minutes. Average Cost, about is. Sufficient for 6 or 7 2764.— IRISH RABBIT OR RAREBIT. Ingredients. — 4 ozs. of Cheshire or Cheddar cheese, \ an oz. of butter, 2 or 3 tablespoonfuls of milk, i 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. Time. — 10 minutes. Average Cost, about 6d. Sufficient for 2 persons, or 6 or 7 small savouries. Seasonable at any time. 2765.— LITTLE MOULDS OF SHRIMPS.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a pint of picked shrimps, i gill of cream, i gill of stock, 2 eggs, 3 Spanish olives, 2 finely-chopped gherkins, i tablespoonful of chutney, cayenne, salt. Method. — Stone the olives, pound them well with the shrimps, gherkins, 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. Time. — 45 minutes. Average Cost, 2s. 4d. Sufficient for 6 or 7 2766.— LOBSTER, CREAMED. (Fr.— Homard a la

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 12 large oysters, 2 or 3 tablespoonfuls of white sauce (see Sauces, No. 178), I tablespoonful of grated Parmesan cheese, butter, breadcrumbs, cayenne, 8 or 9 china or paper souffle cases. Method. — 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 souffle 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 ragout lightly with this mixture, add a few drops of oiled butter, and bake for 5 or 6 minutes in a hot oven. Time. — Half an hour. Average Cost, 2s., exclusive of the cases. Sufficient for 8 or 9 persons. Seasonable from September to April. 2780.— OYSTERS IN SHELLS. (Fr.— Huitres Gratinees en Coquilles.) Ingredients. — 18 oysters, 3 tablespoonfuls of Bechamel sauce No. 178, i 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 Bechamel 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. Time. — 15 minutes. Average Cost, from 2s. 6d. to 35. Sufficient for 9 coquilles. Seasonable from September to April. 2781.— OYSTERS ON TOAST. (Fr.— Huitres sur

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 or 5 sardines, \ a teaspoonful of finely-chopped parsley, i finely-chopped shallot, 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 R R 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. Time. — 1| hours. Average Cost, 9d. Sufficient for 6 or 8 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 Devilled, 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. (Fr.— Bouchees de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 large or 3 small sardines, I tablespoonful of white sauce (see Sauces), I teaspoonful of grated Parmesan cheese, a few drops of lemon-juice, a few drops of anchovy essence, cayenne, puff paste No. 1665, fried parsley. Method. — Prepare 8 patty cases i| 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 ^-inch 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 Time. — i hour. Average Cost, 5d., exclusive of the puff paste. 2795.— SARDINE TOAST. (Fr.— Croutes de Sardines.) Ingredients — 4 sardines, | an oz. of butter, the yolks of 2 eggs, 2 tablespoonfuls of milk, i 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 sardines, 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 squares of toast, pour on the preparation, and serve as quickly as possible. Time. — 20 minutes. Average Cost, 9d. Sufficient for 3 or 4 2796.— SARDINES WITH TOMATOES.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 8 small or 4 large sardirushaped croutes of fried bread or buttered toast, 2 tomatoes, i tcaspoonful 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 t\e pulp through a fine sieve. Put it into a small stewpan; when hot add the cornflour, previously blended with a little tomatojuice, and stir until it thickens. Season with salt and pepper, stir in the cheese, and spread each croute 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. — Half an hour. Average Cost, icxl. Sufficient for 6 or 8 2797.— SARDINES WITH CAPERS. (Fr.— Sardines aux Capres. Ingredients. — 4 or 5 sardines, i level dessertspoonful of finely chopped, 2 tablespoonfuls of liquid meat glaze, grated Panne buttered toast or fried finger-shaped croutons, cayenne. Method. — Skin;md hone the sardine>, ami divide them in h.ihv-. Prepare the croutes or cut the toast into fingers, place \ a sardine ^n each,.add a few grains t. inkle liberally with ch» 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 Time. — Half an hour. Average Cost, is. Sufficient for 6 or 8 persons. Seasonable at any lime. 2798.— SARDINES WITH MAITRE D'HOTEL SAUCE. (Fr.— Sardines a la Maitre d'Hotel.') Ingredients. —4 or $ sardines, j tablespoonfuls of thick white ^uiee i tenspooniul of finely-chopped parsley, i 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 I 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 lemonjuice to the hot white sauce. nd when ready to s< r\ <• pour it ov Time. -Half an hour. Average Cost, od. Sufficient lor r, m s M, Seasonable at anv time. 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. 2800. — SCALLOPS. (See Recipes No. 615-621.) 2801.— SCALLOPED LOBSTER. Ingredients. — i hen lobster, £ 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 i 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, \ 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 breadcrumbs. Sprinkle lightly with salt and pepper, add a few small pieces of butter, and bake in a moderate oven for about % an hour. Time. — To bake the scallops, about \ an hour. Average Cost, from 2s. to 2s. 6d. Sufficient for 4 or 5 persons. Seasonable from July to 2802.— SCALLOPED LOBSTER (TINNED.) Ingredients. — i tin of lobster (a good brand), \ of a pint of white sauce, \ a teaspoonful of anchovy essence, butter, breadcrumbs, salt, 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 £ 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. Time. — To bake the scallops, about 20 minutes. Average Cost, is. 2803.— SCOTCH WOODCOCK. (Fr.— Anchois a

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients — 3 eggs, 3 anchovies, $ of an oz. of butter, i tablespoonful of cream or milk, £ 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. Time. — 40 minutes. Average Cost, about iod. Sufficient for 2805.— SHRIMP TOAST. (Fr.— Crevettes sur Croutes.) Ingredients. — £ of a pint of picked shrimps, anchovy paste, | an oz. of butter, i egg, i tablespoonful of milk, salt, cayenne, 8 croutes 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. Time. — 20 minutes. Average Cost, od. Sufficient for 6 or 7 persons. 2806.— SMOKED HADDOCK CROUSTADES.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a small dried haddock, i oz. of butter, \ a pint of milk, I, i finely-chopped shallot, i teaspoonful of finely-chopped parsley, brown bread, nutmeg, pepper, Krona pepper. Method.- -Pour boiling water over the fish, and let it remain covered for 10 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 lish tinrlv. Heat the butter in a stewpan, fry the shallot without browning, 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 croustades 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. Tims. — 40 minutes. Average Cost, 8d. or 9d. Sufficient for 6 or 7 2807.— SMOKED HADDOCK CROUTES.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. —2 tablespoonfuls of finely-chopped cooked haddock, £ an oz. of butter, £ an oz. of flour, % of a pint of milk, anchovy essence, \ a teaspoonful of finely-chopped parsley, Krona pepper, cayenne, 8 round croutes (2 inches in diameter) of fried bread. Method. — Heat the butter in a small stewpan, stir in the flour, pour in 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. 2808.— SMOKED HADDOCK SOUFFLE. (Fr.— Souffle de Merluche fumee.) Ingredients. — i small cooked smoked haddock, i oz. of butter, 2 eggs, anchovy essence, cayenne, Krona pepper, 8 or 9 china or paper souffle cases, clarified butter. Method. — Coat the souffle 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 % full, and bake in a quick oven for about 10 minutes. Sprinkle with Krona pepper, and serve quickly. Time. — Half an hour. Average Cost, 8d. Sufficient for 6 or 7 persons. 2809.— SWISS EGGS. (Fr.— CEufs a la Suisse.) Ingredients. — 8 eggs, 3 tablespoonfuls of grated cheese, i\ ozs. of butter, salt and pepper, cayenne, 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 a little seasoning, place, a small piece of butter on the top, and bake until set. Serve hot. Time.— 10 minutes. Average Cost, is. 3d. to is. gd. Sufficient for 6 2810.— TOASTED CHEESE. (Fr.— Croutes au Fromage.) Ingredients. — 6 ozs. of Cheshire or Cheddar cheese, i 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 i 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. — 20 minutes. Average Cost, 7d. or 8d. Sufficient for 2 2811.— WELSH RABBIT OR RAREBIT. Ingredients. — 4 ozs. of Cheshire or Cheddar cheese, 4an oz. 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 ajt once. Time. — 10 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. — £ a Ib. of chicken or duck livers, 2 anchovies, i oz. of butter, 2 tablespoonfuls of cream, 3 yolks of eggs, £of a teaspoonful of castor sugar, | of a teaspoonful of paprika or Krona pepper, salt, buttered toast. Method. — Bone and skin the anchovies and pound t^em to a paste. Wash, drain, and dry the livers, and pound them also; pass both livers and anchovies through a fine sieve. Add to them the butter, cream, yolks of eggs, castor sugar, paprika or Krona pepper, salt to taste, and stir in a stewpan by the side of the fire until <he mixture thickens. Have ready some buttered toast, pour on the preparation, and serve at once. Time. — (JuurU-r oi an hour. Average Cost, is. to is. 3d. Sufficient 2813.— YORKSHIRE RABBIT OR RAREBIT. Ingredients. — 4 ozs. of Cheshire or Cheddar cheese, £ anoz. of butter, 3 tablespoonfuls of milk or ale, Worcester sauce or vinegar, mustard, pepper, buttered toast, 2 poached eggs. Method. — Cut tin 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 i 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. Time. — Quarter of an hour. Average Cost, about 8d. Sufficient for 2 2814.— ZEPHIRES OF CHEESE. (Fr.— Zephires au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — $• a Ib. of finely-chopped cooked ham, £ of a Ib. of cooked rice, i oz.a of butter, 3 tablespoonfuls of white sauce (see Sauces), i finely-chopped shallot, powdered sage, fried parsley, salt and pepper, i yolk of egg, i whole egg, breadcrumbs, frying-fat. Method. — Dry 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. Time. — From 2 to 3 hours. Average Cost, is. 3d. Sufficient for 2836.— CURRIED EGGS. (Fr.— GEufs au Kari.) Ingredients. — 4 hard-boiled eggs, £ of a pint of stock or milk, i oz. of butter, i teaspoonful of curry-powder, i teaspoonful of flour, i finelychopped 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 \ an hour. Then put in the eggs, and let them remain until thoroughly heated, and serve. The rice may be arranged as a border, or served separately. Time. — i hour. Average Cost, 9d, to is. Sufficient for 3 or 4 per2837.— CURRIED EGGS. (Another Method.) Ingredients. — 4 eggs, £ of a pint of milk, i teaspoonful of currypowder, £ an oz. of butter, i 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. Time. — 15 minutes. Average Cost, gd. to is. Sufficient for 4 per2838.— CURRIED FISH. (Fr.— Poisson au Kari.) Ingredients. — i Ib. of cooked fish, \ a pint of milk, i oz. of butter, i level dessertspoonful of curry-powder, i level teaspoonful of flour, i 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 currypowder 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. — 1 5 to 20 minutes. Average Cost, gd. to is. Sufficient for 2 2839.— CURRIED LOBSTER. (Fr.— Homard au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2842.— DEVILLED CHICKEN. (Fr.— Poulet a la Ingredients. — For the devilled butter: i£ ozs. of butter, i 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. Time. — 15 to 20 minutes. Average Cost, 4d., exclusive of the chicken. Seasonable at anv time. 2843.— DRIED HADDOCK AND TOMATOES.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i small dried haddock, 2 tomatoes sliced, i finelychopped small onion, £ a teaspoonful of finely-chopped parsley, i oz. of butter, salt and pepper, 4 ozs. of cooked rice. Method. — Prepare the rice as for curry (see Xo. 2973). Cook the haddock for 10 minutes in the oven in a tin containing a little boiling water, the steam of which keeps the surface of the fish moist, then separate it into large flakes. Melt the butter in a stewpan, fry the onion without browning, put in the fish, sliced tomatoes and parsley, season to taste, and stir gently over the fire until thoroughly heated. Serve in a border of rice, or, if preferred, substitute a border of mashed poiato. Time. — 20 minutes. Average Cost, /d. or 8d. Sufficient for 2 or 2844.— EGG CROQUETTES. (Fr.— Croquettes aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 eggs, 3 ozs. of finely-chopped cooked ham, 4 rounds of buttered toast, the size of the eggs when cooked, 4 small teaspoonfuls of cream or milk, butter, i teaspoom'jil of finely-chopped parsley, cayenne, salt and pepper.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. Method. — When the tomato sauce is quite boiling, break the eggs ly into it and poach until the white is set, basting them well with the sauce during the process. When done, remove the eggs careiully with a slier trim to a good shape, and place them on the Arrange on a hot dish, season the sauce to taste, pour it over the eggs, Time. — 10 minutes. Average Cost, is. to is.;>d. Sufficient for 4 2851.— EGGS WITH BLACK BUTTER. (Fr.— CEufs frits au Beurre Noir.) Ingredients. — 4 eggs, 4 rounds of buttered toast, about 3 inches in ter, i oz. of butter, anchovy paste, i dessertspoonful of tarragon tie chopped pars! Method. — Heat the butter in a casserole (a fireproof earthenware;hc eggs gently into it, and fry until set. Ii the rounds of toast, spread them with anchovy paste, dish them and hem 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 y, boil rapidly for 2 or 3 minutes, pour over the eggs, and s< Time. — From 10 to 15 minutes. Average Cost, is. to is. 3d. Sufficient for 4 persons. Seasonable at any time. 2852.— EGGS WITH HAM. (Fr.— CEufs au Jambon.^ Ingredients. — 6 eggs, 2 tablespoonfuls of finely-chopped cooked ham, nful of 1 tablespoonfuls of while or ice or gravy, J an oz. of butter, salt, pepper. Method. — Butter 6 china souffle 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 15 to 20 minutes. Average Cost, is. to is. 3d. Sufficient 2853.— EGGS WITH HERBS. (See Savoury Eggs, No. 2902, and Omelette with Herbs, No. 2822.) 2854.— EGGS WITH PARMESAN. (Fr.— CEufs au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ Ib. of salmon, i 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, Method. — Divide the salmon into pieces about 2 inches square, and rather more than -Jan 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 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 sid^s. Serve cold. Time. — 40 minutes. Average Cost, 2s. to 35. Sufficient for 4 or 5 persons. Seasonable from February to August. 2858.— FILLETED SMOKED HADDOCK.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i medium-sized smoked haddock or £ a large one (preferably the latter), 2 ozs. of butter, i teaspoonful of finely-chopped parsley, pepper, lemonjuice. Method. — Cook the haddock for 10 minutes in the oven in a tin containing 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 over the fish, Time.— Half an hour. Average Cost, lod. to is. Sufficient for 3 or 4 persons. Seasonable at anv \.r.\ 2859.— FISH FRITTERS. (See Bloater Fritters, No. 2822, also No. 2866.) 2860.— FISH KEDGEREE. (See Kedgeree, No. 2873*) 2861.— FISH PIE. (Fr.— Pate de Poisson.) Ingredients. — i Ib. of cooked cod or other white fish, 4 ozs. of finelychopped suet, 2 tablespoonfuls of mashed potato, 2 tablespoonfuls of white bread crumbs, 2 eggs, £ of a pint of mUk (about), browned breadcrumbs, 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 i 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, lod. Sufficient for 2862.— FRICASSEE OF FOWL. (See Chicken Fricasseed, No. 1164.) 2863.— GATEAU OF COLD MEAT. Ingredients. — fof a Ib. of cooked meat, £ a Ib. of mashed potato, 2 tablespoonfuls of white breadcrumbs, ^ of a pint of stock or milk, | an oz. of butter, i egg, i finely-chopped shallot or small onion, i teaspoonful of finely-chopped parsley, £ a teaspoonful of powdered mixed herbs, red panurette or browned breadcrumbs, salt and pepper, \ 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 thickJy 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 breadcrumbs, 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. Sufficient for 5 or 6 persons. Seasonable at any time. 2864.— GRILLED KIDNEY. (See Recipes Nos. 1012 and 1013.) 2865.— GRILLED MACKEREL. (Fr.— Maquereau

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients.- -4 ozs. of cooked chicken, veal or rabbit, i tomato, I finely-chopped medium-sized mild onion, | of a pint of white stock, £ of a pint of milk, £ of a pint of cream, i oz. of butter, i level tablespoonful of curry-powder, i teaspooniul 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 cuir; 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 lemonj nice and meat. Let the stewpm s;(lnd for 20 minutes where the contents will be kept just below simmering point, then turn into a basin, add more lemon-juice and seasoning if neosssary, and put the preparation aside until cold. When ready for iwe, whip the cream stiffly, stir it lightly into the curry, and put the nfrxture into china or paper ramakin cases. Sprinkle with Krona pepper, and serve cold. Time. — Two hours. Average Cost, nd. to is. id. Sufficient for 6 or 8 2889.— RAMAKINS OF DRIED HADDOCK.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 ozs. of smoked haddock, i oz. of butter, £ an oz. of flour, £ 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 stiff 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 CROQUETTES. (See Recipe No. 3110.) 2891.— RISOLETTI. (See Italian Risoletti, No. 2976.) 2892.— ROES ON TOAST. (See Croutes of Cod's Roe, No. 2747, Herring Roes, Croutes of, No. 2761, and Herring Roe Tit-Bits, No. 2763.) 2893.— SALMON AU GRATIN. Ingredients. — Cooked salmon, fish sauce or white sauce, brown breadcrumbs, salt and pepper. Method. — 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 a few small pieces of butter on the top, and bake in a moderately hot oven for a few minutes. Serve in the dish Time. — From 8 to 10 minutes. Average Cost, salmon, is. 3d. to 2s. 6d. per Ib. Allow i Ib. to 3 or 4 persons. Seasonable from February to 2894.— SALMON, FRIED. (A Jewish Recipe.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 slices of salmon about i£ inches thick, i 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 £ an hour, then fold them in a clean dry cloth, and press gently to remove all moisture. Season a 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, js. to 35. Sufficient for 4 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2895.— SALMON FRITTERS. (See Fillets of Salmon Fried in Batter, No. 2857.) 2896.— SALMON PIE. (Fr.— Pat6 de Saumon.) Ingredients. — i Ib. 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, 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 i hour, or until the mixture is set. Serve hot, or reheat at the time of serving. Time. — 1£ hours. Average Cost, lod. to is. Sufficient for 5 or 6 persons. Seasonable from February to September. 2897.— SALMON TIMBALES. (Fr.— Timbales de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 eggs, 6 button mushrooms (preferably fresh ones), i 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. Time. — 10 minutes. Average Cost, is. to is. 3d. Sufficient for 4 2911.— SCRAMBLED EGGS AND HAM. (Fr.— CEufs

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2973.— CURRIED RICE. (Fr.— Riz a 1'Indienne.) Ingredients. — 4 ozs. of rice, i£ ozs. of butter, i tomato, 2 finelychopped shallots, i teaspoonful of curry-powder, i tablespoonful of cream, i hard-boiled egg, i gill of stock, i gill of 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 for 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 of watercress, and Time. — From i to i£ hours. Average Cost, 8d. or <jd. Sufficient for i large dish. Seasonable at any time. 2974.— GNOCCHI A LA RUSSE. (Russian Savoury

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Ingredients. — 4 ozs. of macaroni, i oz. of grated cheese, 2 yolks of eggs, \ a pint of Bechamel sauce (see Sauces, No. 177), £ a gill of cream, Method. — Break the macaroni into short pieces, and boil them in salted water until tender. Make the sauce as directed, add the prepared 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 lod. Sufficient for 5 2984.— NOUILLE OR NOODLE PASTE. Also called

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Ingredients. — i Ib. of flour, i£ ozs. of butter, 3 yolks of eggs (or 2 small whole eggs), a little milk or water, salt. Method. — Sieve the flour on to a pastry slab or 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. Time. — 20 minutes. Average Cost, 6d. or /d. Seasonable at any time. 2985.- NOUILLES AND EGGS. (Fr.— Oeufs aux,

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Ingredients. — \ a Ib. of nouille paste No. 2984, 4 hard-boiled eggs, £ a Ib. of mushrooms, 2 or 3 tablespoonfuls of grated cheese, £ of a pint of white sauce (see Sauces), butter. Method. — Prepare and cook the nouilles as directed in Nouilles an 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 nutmeg, and sprinkle liberally with cheese. Cover with slices of egg, add seasoning, then another layer of nouilles, and finally the mushrooms. Spread th<> white sauce over the entire surface, sprinkle well with chtH-sc, 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. Time. — 2 hours. Average Cost, is. pd, to zs. Sufficient for 6 or 7 persons. Seasonable at any tiim-. 2986.— NOUILLES AU GRATIN: Ingredients. — For the paste: \ a Ib. 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 i 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 more 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 i or 2 tablespoonfuls of white sauce on the bottom of a gratin-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 layer thickly with white sauce, sprinkle with breadcrumbs, and add a few bits of butter. Bake in a quick oven for about 10 minutes, then Time. — if hours. Average Cost, lod. Sufficient for 5 or 6 persons. 2987.- RICE, FLORENTINE STYLE. (Fr.—Riz a la

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Ingredients. — i Ib. of semolina or florador, i oz. of grated Parmesan cheese, i oz. of butter, i pint of milk, 3 yolks of eggs, i whole egg, breadcrumbs, frying-fat, pepper and salt. 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 few 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 fry in hot fat until nicely browned. Drain well, dish in pyramidal form, and serve garnished with crisply-fried parsley. Time. — Altogether 2 hours. Average Cost, is. to is. 3d. Sufficient 2995.— SMALL FLORADOR ROLLS. (Fr.— Petits

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ a Ib. of nouille paste No. 2984, 4 ozs. of florador, 2 ozs. of grated cheese, i oz. of butter, i pint of milk, 2 slices of cooked ham or tongue, i egg, breadcrumbs, frying-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 i 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 fry them in hot butter or fat until golden-brown. Drain well, and serve garnished with fried parsley. 2996.— SPANISH RAVIOLIS. (Fr.— Ravioles a 1'Espagnole.) Ingredients. — For the paste: £ a Ib. of flour, i oz. of butter, 2 yolks of eggs, 2 Ibs. of spinach, i oz. of butter, i level tablespoonful of flour, 2 tablespoonfuls of cream, i finely-chopped shallot, salt and pepper, tomato sauce (see Sauces, No. 28 1 ), grated cheese. Method. — 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 (No. 2984), roll it out as thinly as possible, and stamp out some rounds from 2 to 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. 2997.— VERMICELLI, CROQUETTES OF.

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Ingredients, — 2 ozs. of vermicelli, 2 ozs. of grated cheese, i oz. of butter, f of a pint of milk, £ a teaspoonful of made mustard, cayenne, pepper and salt, i egg, breadcrumbs or vermicelli for coating. Method. — 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 ^ an inch in thickness on a large dish. When cold4 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. — i^ hours. Average Cost, 8d. Sufficient for 3 or 4 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 55° to 60° Fahr. when churning begins. The desired temperature is usually attained by adding a little warm water or icy cold water when it is necessary to modify the temperature. 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 J to i oz. for each 3 Ib. of butter. It should be dried and finely powdered. To iweeten Rancid Butter. — This is done in several ways: by beating it in lime water (water in which I Ib. would be washed should have about 1 5 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 1 butter of service to them. The butter must be thorough! \ i and kneaded first in new milk, where it will lose the acid which has turned it, then in fresh spring water.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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called Blue Veiny, from its blue-veined appearance. It may be compared to Stilton in flavour, but is less rich, being made entirely from skimmed milk. There are, in addition to the above, various fancy cheeses. 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. New-laid eggs are more easily digested than eggs a day or two old, but the milkiness of an egg cooked almost as soon 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-juice or vinegar to assist the coagulation of 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: —

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 1/»//'* 3l8,86l £130,010 Total imported. 20,154,096 £6,644,150 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 Ibs. 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 taste: 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 delica,te 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 directions 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 smaH 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 be 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 firm. 3000.— DEVONSHIRE JUNKET. Ingredients. — i pint of new milk, i dessertspoonful of brand y. i dessertspoonful of castor sugar, i teaspoonful of prepared rennet, whipped or clotted cream, ground cinnamon or grated nutmeg. Method. — Heat the milk to about 80° Fahr. and stir in, off 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 cinnamon or nutmeg, and serve. Time. — 2 hours. Average Cost, 9d. Sufficient for i dish. 3001.— MILK AND CREAM, TO KEEP IN HOT

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i. Cheese Straws. 2. Scotch Eggs. 3. Cheese Tartlets. RECIPES FOR EGGS 1305 3032.— ALPINE EGGS. (Fr.— Oeufs a la Suisse.) Ingredients. — 4 eggs, 6 oz. of cheese, 2 or. of butter, a little finelychopped parsley, pepper and salt. Method. — Butter 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 for 10 minutes and serve hot. Time. — 10 minutes to bake. Average Cost, is. Sufficient for 4 persons. 3033.— BAKED EGGS. (Fr.— Oeufs au Four.) Ingredients. — 6 eggs, 2 oz. of finely-grated cheese, 2 oz. of breadcrumbs, $ oz. of butter, i teaspoonful of finely-chopped parsley, salt, Method. — Butter 6 china or ramakin cases, put the seasoning into them, and break an egg into each. Put an equal portion of i into each cup, cover with breadcrumbs, and add a small piece of l>. moderate oven for about 5 minutes, or until set, and serve hot. Time. — 5 minutes to bake. Average Cost, is. to is. 2d. Sufficient for 3034.— BAKED EGGS, COQUETTE STYLE. (Fr>-

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 6 eggs, 2 oz. of finely chopped ham or tongue, i 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 icr break and add the eggs carefully, pi pinch of cayenne in the centre of each yolk and replace in the sufficiently cooked sprinkle the chopped ham or tongue lightly on the white part of each egg, taking care to leave the yolk unco\ • -rve hot. Time. — About 20 minutes. Average Cost, is. 8d. Sufficient for 5 or 6 persons. Seasonable at.< 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. EGGS. — When fresh eggs are dropped into a vessel full of boiling water they crack, because the eggs, being well filled, the shells give way to the expansion of the interior fluids, caused by the heat. If the volume of the hot water be small, the shells do not crack, since its temperature is reduced by the eggs before the interior dilation can take place. Stale eggs do not crack, the air inside being easily compressed. 3036.— BUTTERED EGGS. (Fr.— Oeufs Brouilles au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 hard-boiled eggs, \ an oz. of butter, \ an oz. of flour, \ of a pint of milk, yolk of i egg, i oz. of finely chopped ham or tongue, 4 oz. of finely chopped chicken or veal, i teaspoonful of finely chopped parsley, i small shallot chopped and fried in butter, lemon-juice, salt, pepper, egg and breadcrumbs, frying fat and parsley. Method. — Halve the eggs lengthwise, and remove the yolks, melt the butter in a stewpan, stir in the flour, add the milk, boil gently for 2 or 3 minutes, then put in the yolk of egg. Add the chopped ham and chicken or veal, parsley, shallot, yolks of the hard boiled eggs, a RECIPES FOR EGGS 1307 little lemonjuice and seasoning to taste. Fill the cavities of the whites of eggs with the preparation, coat carefully with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well and serve garnished with crisply fried parsley. Time. — 30 minutes. Average Cost, is. 3d. Sufficient for 5 persons. 3039.— EGG FRITTERS, ROYAL STYLE. (Fr.-

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 6 eggs, 2 tablespoonfuls of cream, salt, pepper, frying batter (see No. 1645), frying fat. Method. — Beat the eggs, add the cream, season to taste with salt and pepper, and pour the preparation into a well buttered plain mould. Steam gently until set, let it cool, then unmould and cut into strips about 2\ inches long and £ an inch in thickness. Make the bat • >d, dip in the egg strips, and fry in hot fat until crisp and lightly browned. Drain well and serve. Time. — To steam the custard, about 20 minutes. Average Cost, is. Su flic lent for 7 or 8 persons. 3040.— EGG KROMESKIS. (Fr. — Cromesquis d'Oeufs.) Ingredients.— ^ h;ird-boiled eggs, the yolks of 2 raw eggs, | of a pint of white sauce (No. 222), a level tablespoonful of chopped tongue or ham, £ a teaspoonful of finely chopped truffles, 5 thin pancakes (see Pancakes, Frying Batter), salt, pepper, frying fat. Method. — Chop the eggs coarsely, add the sauce, yolks of raw eggs, tongue, truffle, seasoning to taste, and stir over the fire for a few minutes. Let the preparation cool, then divide it into pieces, the size and shape of a cork, and enfold in squares of pancake. Dip separately into frying batter, fry in hot fat until nicely browned, drain well, and Time. — 40 minutes. Average Cost, is. jd. Sufficient for 3 or 4 persons. 3041.— EGGS A LA COURTET. (Fr.— Oeufs a la

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Ingredients. — 6 eggs, 4 oz. of rice, i oz. of butter, £ of a pint of tomato eauce (see No. 282, Sauces), about £ a pint of stock, salt and Method. — Wash and drain the rice, add it to the boiling stock, cook gently until all the stock has become absorbed, 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 hot dish, place the eggs upon it, and pour the hot sauce round and serve. Time.— i £ hours. Average Cost, is. 4d. Sufficient for 5 or 6 persons. 3066.— PLOVERS' EGGS. (Fr.— Oeufs de Pluviers.) Plovers' eggs are served boiled hard. They are frequently used to garnish salads. The eggs are usually boiled from 15 to 20 minutes; and the albumen after boiling obtains a beautiful translucent bluish colour. 3067.— PLOVERS' EGGS IN ASPIC. (Fr.— Oeufs de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Hard boiled plovers' eggs, aspic jelly, salad, chili and truffle for decoration. Method. — Set a little aspic jelly in the bottom of the dariols chosen, and decorate them tastefully with chili and fancifully cut truffle. Place i egg in each mould, fill up with aspic jelly, and put on ice or in a 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 ON CROUTES. (Fr.— Oeufs de Pluviers sur Croutes.) Ingredients. — Hard boiled plovers' eggs, brown bread, butter, salad, aspic jelly. Method. — Cut some moderately thin slices of bread and butter, and stamp out some small rounds. Work about 2 oz. of butter until C'eamy, and put it into a paper cone. Place i egg on each round of breid 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. Time. — |-hour. Average Cost of eggs, 6d. each. Sufficient, allow i for each person. 3069.— SCOTCH EGGS. (Fr.— Oeufs Ecossaise.) Ingredients. — 3 hard-boiled eggs, ^ a Ib. of sausage meat, i egg, breadcrumbs, frying-fat, 6 creates 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 the croutes of fried bread, besprinkled with chopped parsley, and serve either hot or cold. Time. — f-hour. Average Cost, is. Sufficient for 6 persons. 3070.— SCRAMBLED EGGS WITH GREEN PEA PUREE. (Fr.— Oeufs a la St. Germaine.) Ingredients. — 6 eggs, $ of a pint of green pea puree, i£ ozs. of butter, i tablespoonful of either white or brown sauce, 2 tablespoonfuls of milk, salt, pepper and chopped parsley. Method. — Obtain the puree by passing cooked green peas through a fine sieve, place it in a stewpan, add \ an oz. of butter, the sauce and seasoning to taste, and make thoroughly hot. Melt the remainder of the butter in another stewpan, add the eggs, previously beaten, seasoned to taste, and mixed with the milk, and stir over the fire until the mixture is sufficiently cooked. Place the green pea puree in six well-buttered ramakin cases, fill them with the egg mixture, sprinkle with parsley and serve. Time. — About \ an hour. Average Cost, is. 5d. Sufficient for 6

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3084.— ASPARAGUS SOUFFLE. Ingredients. — 50 green asparagus heads, cooked and well drained, 2 ozs. of butter, i\- ozs. of flour, 2 ozs. of grated Parmesan cheese, 2 yolks of eggs, 3 whites of eggs, £ a pint of milk, salt and pepper. Method. — Heat the butter in a stewpan, stir in the flour, and add the milk. Beat and cook the mixture over the fire until it leaves the sides of the pan, then add the yolks of eggs, and a little salt and pepper. Beat well, add the cheese, stir in the stifflywhisked whites of eggs, and lastly the asparagus heads, or the puree thereof. Turn into a well-buttered souffle dish, and bake in a moderately hot oven for about 20 minutes. Time. — To bake the souffle, about 20 minutes. Average Cost, 33. 2d. 3085.— ARTICHOKE SALAD. Ingredients. — Globe artichokes, a small quantity of finely-chopped onion and parsley, oil and vinegar. Method. — Boil the artichokes until tender, and when cold cut them into halves or quarters. Dish them neatly, and hand the onion, parsley, oil and vinegar separately, or, if preferred, serve with Hollandaise or Vinaigrette sauce (Nos. 304 and 218). Time. — To boil the artichokes, from 20 to 30 minutes. Average Cost, 4d. to 6d. each. Allow half to each person. 3086.— BANANAS, FRIED. (Fr.— Bananes Frites.) Ingredients. — Bananas peeled, flour, oil or butter to fry. Method. — Cut the bananas in pieces, and flour each, fry in butter a light-brown in a frying-pan, drain well and serve with poached eggs, the same as bacon and eggs would be served. 3087.— BEANS, CURRIED. (Fr— Haricots Blancs en

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3144.— GRISSINI STICKS. Ingredients. — \ a Ib. of fine flour, 2 ozs. of butter, 2 whites of egg, i yolk of egg, freezing-salt, milk, salt, cayenne. Method. — Sieve the flour on to a board, make a well in the centre, add the butter previously creamed until soft and smooth, the wellbeaten whites and yolk of egg, a good pinch of salt, and a little cayenne. Work it into a smooth paste, roll out rather thickly, and cut into narrow strips, which must afterwards be rolled with the hand into a round form. Cut the sticks about 4 inches long, brush them over with milk, sprinkle with coarse freezing-salt, and bake for 'about 10 minutes in a quick oven. Before: erving, tie them in small bundles with coloured ribbon. If preferred, these sticks, which are also called " salt sticks," may be made from firm Vienna bread dough, which is rolled out, and completed as described above. Average Cost. — 6d. or /d. Sufficient for about 30 sticks. 3145.— HOMINY PORRIDGE. Ingredients. — Hominy, water, a piece of butter. Method. — Pour boiling water on the hominy over night, and let it stand until morning. Then add more water if necessary, and boil for at least \ an hour. Stir in the butter just before serving. Time. — \ an hour. Average Cost, 2d. or 3d. Sufficient for 2 persons. Note. — Hominy is the inner part of the maize and bears about the same relation to maize-meal that coarsely-ground flour does to whole wheat meal. It is not so nourishing, but being less oily it keeps well, and has not the characteristic flavour of maize-meal, which is unpleasant to some persons. 3146.— HOMINY FRITTERS. Ingredients. — Cold hominy porridge, fat to fry, flour. Method. — Cut the cold porridge into slices, about i inch thick, flour them lightly on both sides, and fry in a frying-pan with butter or oil. Time. — 10 minutes. Average Cost, uncertain. 3147.— LENTIL PORRIDGE. Ingredients. — 3 ozs. of lentil flour, i pint of water, salt, butter. Method. — Put the flour and salt in a basin, with a little cold water, add the rest of the water boiling, put it on the fire, and boil for 20 minutes. Stir in the butter just before serving. Half lentil and half barley or wheat-flour is preferred by some, and makes a close imitation of the Revalenta Arabica, so much advertised for invalids. Time. — 10 minutes. Average Cost, i^d. Sufficient for 2 persons. 3148.— MAIZE MEAL PORRIDGE, POLENTA, OR

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It is unnecessary to repeat any recipes for butter pastry. All those in the chapter on puddings and pastry are suitable. Nor is there any difficulty in selecting puddings made from vegetable products. The only peculiarity that might be said to belong to vegetarian puddings, as a class, is that they are more solid and satisfying than puddings that are often thrown in as a luxury, rather than as a food, at the end of a repast of meat. In strict vegetarian cookery suet is replaced by one of the nut butters, now so plentiful on the market. In Italy and Corsica a flour made from dried chestnuts is much used. It is of a dark-brown colour, and richly nitrogenous. Carefully used, it makes excellent puddings and 3155.— GINGERBREAD PUDDING. Ingredients. — \ a Ib. of flour, -£- a Ib. of treacle, 2 ozs. of butter, i teaspoonful of baking-powder, \ a teaspoonful of ground ginger, i egg, salt. Method. — Mix the baking-powder and ginger with the flour, rub in the butter, add the treacle and the egg, well beaten, and mix all together; flour a pudding cloth, put in the mixture, and boil for i£ hours. Serve with butter sauce. Time. — 2 hours. Average Cost, 6d. to /d. Sufficient for 2 or 3 persons. 3156.— MINCE-MEAT. Ingredients. — 6 lemons, \ a Ib. of apples, i Ib. of raisins, weighed when picked and stoned; i Ib. of currants, i Ib. of sugar, \ a Ib. of fresh butter, 2 ozs. of candied citron, 2 ozs. of candied orange, i£ saltspoonfuls of cayenne, i teaspoonful of mace, one teaspoonful of cinnamon, almond essence. Method. — Grate off the lemon-rind, cut the lemons in two, and squeeze out the juice, boil the rinds in spring water till tender, but not soft, changing the water 4 or 5 times to take out the bitterness, and putting a large teaspoonful of salt in the water in which they are first boiled. When done, drain the water from them, and take out the seeds and inner skins, then chop them with the raisins in a wooden bowl; when finelychopped add the currants, sugar, and apples (previously prepared as for sauce), the grated rind of the lemons, the juice, £ a saltspoonful of cayenne pepper, a small teaspoonful of mace, a small teaspoonful of cinnamon, 12 or 15 drops of almond flavour, the candied orange and citron cut in thin slices, and lastly, the butter melted and stirred well in. Average Cost. — 2s. 2d. 3157.— PASTRY WITHOUT BUTTER. Ingredients. — i Ib. of flour, i teaspoonful of baking-powder, a small wineglassful of salad-oil, water. Method.— Mix the flour and baking-powder. Add the oil to cold water, and stir the paste to a proper consistency for rolling. Fold it over and roll it out 2 or 3 times, place on a baking tin, and bake immediately. 3158.— PLUM PUDDING. (Fr.— Pouding de Noel.) Ingredients. — £ a Ib. of flour, £ a Ib. of currants, \ a Ib. of sultanas, 4 ozs. of butter, 3 eggs, the grated rind of a lemon, nutmeg, i teaspoonful of baking-powder. Method. — Mix the powder with the flour, rub in the butter, and add the currants and raisins, the lemon-peel finely grated, a lit tie nutmeg, and the eggs well beaten. Put it in a buttered basin, boil or steam for 4 hours, and serve with white sauce. Time. — 5 hours. Average Cost, is. 2d. Sufficient for i large pudding. Note. — The foregoing recipes are based on strict vegetarian principles. rians whose diet includes milk and egps will find many useful among the recipes for Vegetables in Chapter XXX. See Asparagus. French No. 1446; Asparagus with Eggs, No. 1445; Asparagus Rolls, No. 1450; Broad Beans with Spanish Sauce, No. 1458; Ragout of Celery, No. 1490; Stuffed Cucumbers, No. 1505; Cucumbers with Eggs, No. 1501; Leeks with Poached Eggs, No. 1522.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3203.— BARLEY CREAM. Ingredients. — \ a Ib. of raw chicken or lean veal, £ an oz. of pearl barley, £ a pint of cold water, £ a gill of cream, salt and pepper. Method. — Shred the chicken-meat or veal finely or pass it through a mincing machine. Cover the barley with cold water, boil for 2 or 3 minutes, then strain. Replace the barley in the stewpan, add the prepared meat, water and a little salt, and cook as gently as possible from if to 2 hours. Strain, pound the meat and barley in a mortar until smooth, moistening it meanwhile with a little of the liquor in which it was cooked, and rub it through a fine sieve. Add the cream slightly whipped, season to taste, and either serve cold, or re-heat a little as required. Time. — 2j hours. Average Cost, 9d., when veal is used. 3204.— BRAISED NECK OF LAMB. Ingredients. — i Ib. of the best end neck of lamb, I carrot, £ a turnip, 1 onion, 2 or 3 sprigs of parsley, £ of a pint of stock or water, salt and Method. — Saw off the chine bone, saw the rib bones across, and remove the pieces at the thin end by means of a sharp knife. Trim off the skin and the greater part of the fat, and fold the part from which the bones were removed underneath to form a compact shape. Prepare the vegetables, cut them into thick slices, arrange them in a close layer at the bottom of a stewpan, and add the stock. Place the lamb on the top of the vegetables, cover with a buttered paper, put on the lid, and cook gently from 2 to 2\ hours. Crisp the outside in a quick oven, and serve with good gravy or brown sauce (see

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3247.— APPLE TEA. Ingredients. — 2 or 3 sour cooking apples, sugar to taste. Method. — Peel and slice the apples, cover them with boiling water, let them remain covered in a basin placed in a tin of hot water on the stove until soft but not broken, then strain, sweeten to taste, and use as required. Time. — About i hour. Average Cost, i£d. to 2d. per pint. 3248.— APPLE WATER. Ingredients. — 2 large apples, i tablespoonful of castor sugar, i tablespoonful of lemon-juice, i thinly-cut rind of £ a lemon, i pint of boiling Method. — Peel the apples, cut them into slices, and put them into a jug with the sugar, lemon-rind and lemon-juice. Pour over the boiling water, let the jug stand covered until the contents are quite cold, then strain. If preferred, the apples may be previously roasted. 3249.— ARROWROOT. Ingredients. — i dessertspoonful of arrowroot, i teaspoonful of castor sugar, £ a pint of milk or water. Method. — Mix the arrowroot smoothly with a little cold milk, boil the remainder and pour it on, stirring briskly meanwhile. Return to the stewpan, and boil for 5 minutes, stirring all the time. Add the sugar, and serve. If preferred, an equal quantity of water may be substituted for the milk. Time. — 10 minutes. Average Cost, i£d. 3250.— ARROWROOT AND BLACK-CURRANT TEA. Ingredients. — 2 tablespoonfuls of black-currant jam, i tablespoonful of arrowroot, i quart of water. Method. — Put the jam and water into a stewpan, bring to the boil, and simmer gently for £ an hour. Strain, return the liquid to the stewpan, and bring again to boiling point. Mix the arrowroot smoothly with a little cold water, pour it into the stewpan, and boil gently for about 10 minutes. Pour into a jug, stir from time to time until cold, and use. 3251.— BARLEY WATER. Ingredients. — 2 ozs. of pearl barley, 2 or 3 lumps of sugar, the thinly pared rind of \ a small lemon, i pint of boiling water. Method. — Cover the barley with cold water, boil for 2 minutes, and strain. Place the barley, sugar and lemon-rind in a jug, pour in the boiling water, and cover closely. When cold, strain and use. This forms a nutritious, agreeable drink, and it is also largely used to dilute milk, thus making it easier of digestion. Time. — i hour. Average Cost, i£d. 3252.— BARLEY WATER. (Another Method.) Ingredients. — i oz. of pearl barley, i quart of cold water, the thinlypared rind of i lemon, the juice of i lemon (if allowed), sugar to taste. Method. — Blanch the barley, then strain and return it to the stewpan. Add the water, simmer gently for •£ an hour, then put in the lemon-rind and continue the cooking for £ an hour longer. When ready, strain into a jug, add the lemonjuice and sugar, and when cold use as reTime. — 1£ hours. Average Cost, i£d. A very nutritious and extremely pleasant drink" may be quickly and easily prepared by using Patent Barley. Directions for making it are given with each packet. 3253.— BARLEY GRUEL. Ingredients. — i tablespoonful of Patent Barley (flour), a pinch of salt, a little cold water, % a pint of boiling water (or milk), sugar or port to taste. Method. — -Mix the barley well with cold water until a smooth paste, about the thickness of cream, is formed; then add V a pint of boiling water (or milk, which is preferable); put into an enamelled saucepan, add sugar or wine to taste, simmer for 10 minutes, stirring all the time with a silver or wooden spoon. Time. — -10 minutes. Sufficient to make £ a pint. Average Cost, 2^d. without spirit. 3254.— BLACK-CURRANT TEA. Ingredients. — i dessertspoonful of black-currant jam, i teaspoonful of lemon-juice, i teaspoonful of castor sugar, £ a pint of boiling water. Method. — Put the jam, sugar and lemon-juice into a jug, pour on the boiling water, and stir well. Cover with a plate or saucer, and let the jug stand by the side of the fire for 15 or 20 minutes. Strain and use hot as a remedy for a cold, or allow it to become cold, and use as a beverage to alleviate thirst or hoarseness. 3255.— BRANDY AND EGG MIXTURE. (Dr. P.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peptonized foods are most valuable for those who suffer from severe indigestion, also in cases of dyspepsia and gastritis, or when the patient is unable to take milk in its natural form. The chief peptonizing agents are pepsine and liquor pancreaticus, and the food when acted upon becomes partially predigested and consequently more readily absorbed. When the natural digestive juices are deficient, and the stomach is unable to properly perform its office, those who suffer from this cause may, by employing one of these valuable agents, be supplied with more varied food than they would otherwise be able to digest. During the process of peptonization a slightly bitter taste is developed, but this may be arrested before it becomes too pronounced by bringing whatever is being acted upon quickly to boiling point. The following simple recipes will sufficiently illustrate the principles of peptonization. 3285.— PEPTONIZED BEEF TEA. Ingredients. — J a Ib. of finely-shredded lean beef, i teaspoonful of liquor pancreaticus, 20 grains of bi-carbonate of soda, £ a pint of water, a pinch of salt. Method. — Put the water, beef and bi-carbonate of soda into a stewpan, heat slowly to 140° F., stirring gently meanwhile, and keep at this temperature for about } an hour. Remove from the fire, and when it has cooled down to a lukewarm temperature, add the liquor pancreaticus, and allow the vessel to remain covered in a warm place for about i hour. Then strain, bring to the bou^ season to taste, and serve. Time.— if hours. Average Cost, is. 3286.— PEPTONIZED BEEF TEA JELLY. Ingredients. — £ a pint of peptonized beef tea, £ an oz. of sheet gelatine. Method. — Make the beef tea as directed in the preceding recipe* then strain and bring to boiling point. Soften the gelatine in a little cold water, add it to the beef tea, and stir until dissolved. Strain into a mould previously rinsed with cold water, and keep in a cold place until set. Time. — 2 hours. Average Cost, is. id. 3287.— PEPTONIZED MILK. Ingredients. — £ a pint of milk, £ of a pint of water, i dessertspoonful of liquor pancreaticus, 20 grains of bi-carbonate of soda. Method. — Put the milk and water into an enamelled stewpan, heat it 1o 140° P., then pour it into a jug containing the liquor pancreaticus and bi-carbonate of soda. Cover the jug, wrap it in flannel, and let it stand in a warm, but not hot, place for i hour. Boil up to prevent the bitter taste becoming too much developed. Milk thus prepared can be used for various preparations, or it may be served as ordinary milk, either hot or cold. 3288.— PEPTONIZED GRUEL. Ingredients. — Ja pint of thick gruel, \ a pint of fresh milk, i dessertspoonful of liquor pancreaticus, 20 grains of bi-carbonate of soda. Method. — Make the gruel from any farinaceous food preferred (see preceding recipes), and add to it the cold milk. Stir the liquor pancreaticus and bi-carbonate of soda at once into this warm preparation, cover, and keep it at the same temperature for about % an hour. Boil for a few minutes, sweeten and flavour to taste, then serve. 3289.— PEPTONIZED SOUPS. Any puree or stock forming the basis of soup may be peptonized by adding to each pint i tablespoonful of liquor pancreaticus and 20 grains of bi-carbonate of soda. As soon as the right stage of peptonization is reached the soup should at once be boiled, otherwise an unpleasant bitter flavour will be imparted to the preparation.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ of a Ib. of butter, the same quantity of flour, sugar, and almonds, apricot or any other jam, a few preserved cherries, 2 eggs, £ a Ib. of icing sugar. Method. — Rub the butter into the flour and add the ground almonds, mix 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 moderate oven on a buttered tin. When cold spread each round with 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. Time. — About 20 minutes, to bake the cakes. Average Cost, is. 3d. Sufficient for i dozen small cakes. 3391.— NICE CAKE. Ingredients. — ± of a Ib. of flour, £ of a Ib. of ground rice, £ a Ib. of castor sugar, 5 eggs, lemon to taste. Method. — Sieve the ground rice and flour well together on to a sheet of paper. Break the eggs into a clean bowl, add the sugar, and beat well with a wire egg-whisk for 20 minutes, then take out the whisk, clean off the wires, add the flavouring and flour, and mix lightly with a spoon. Turn the mixture into a buttered tin, and bake in a moderate oven from 35 to 45 minutes, according to the heat of the oven. Time. — 4to J of an hour. Average Cost, 9d. Sufficient for i cake. 3392.— PAVINI CAKE. (Fr.— Gateau Pavini.) Ingredients. — \ a Ib. flour, \ a Ib. of ground rice, \ a Ib. of raisins (stoned and cut into small pieces), £ of a Ib. of currants, £ of a Ib. of butter, 2 ozs. of sweet almonds, £ of a Ib. of castor sugar, \ a nutmeg grated, i pint of milk, i teaspoonful of baking-pow4er. Method. — Stone and cut the raisins into small pieces; wash, pick and dry the currants; melt the butter to a cream, but without oiling it; blanch and chop the almonds, and grate the nutmeg. When all these ingredients are thus prepared, mix them well together; make the milk warm, stir in the baking-powder, and with this liquid make the whole into a paste. Butter 2 moulds, rather more than half fill them with the batter, and bake the cakes in a moderate oven from i£ to 2 hours. Time. — 1| to 2 hours. Average Cost, is. 4d. Sufficient for 2 cakes. 3393-— 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 petits fours is to cut Genoese, pound, or sponge cakes, into pretty fanciful shapes, icing them with different coloured icings, garnishing them before the icing has set with crystallised fruit, cut in fine slices, angelica, almonds, preserved cherries, and similar fruits. Average Cost, 2s. per Ib. 3394.— PICCOLOMINI CAKE.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method. — A 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 as may be required, rather more than a £ 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 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3465.— YEAST, TO MAKE. Ingredients. — 1£ ozs. of hops, 4 quarts of water, ij Ibs. of bruised or ground malt, £ of a Ib. 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 £ 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 £ of a Ib. of flour, stir it well up with the hand, cover over with a cloth, and let it remain in a warm corner undisturbed 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. £ a pint of this yeast will be sufficient for about 20 Ibs. of flour. \Vhcn required for use, it is usual to first set what is termed a ferment, as follows: — first wash, clean, and then boil about 2 Ibs. of potatoes, without salt; when cooked strain off and turn them into a clean wooden bucket. Take a rolling-pin and pound the potatoes down with it; add about % a Ib. 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 down to 75° Fahr., shake well, and add £ 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 Ibs. of flour into dough, knead it well, and leave it as dry as possible; cover over with a 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 3466.— YEAST, TO MAKE. (Another Method.) Ingredients. — 2 ozs. of hops, 6 quarts of water, i Ib. of ground malt, £ a Ib. of brown sugar, i Ib. of flour, % a pint of yeast. Method. — Proceed exactly in the same manner as directed in the previous 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 flour, 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, Make an ordinary grocer's paper ba£, place one of the piping funnels at the Itottom. p°ur th«- j-r.'p.ired ^n^.ir into the bag, and tear the paper off the point of;t. Hold tinb.ii, the rmht li.ind. and with the fingers of the left squeeze the sugar thr ni^h tho funnol. The pipingtiibes have teeth, and patterns of piping vary according to the " outlet."

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The Chafing Dish, which exemplifies the earliest known method of cooking, has lately become very popular for cooking supper dishes, for use in the sick room, and amongst bachelors and Bohemians. It is a portable utensil, costing from /i to £3, is usually made of silver or electro-plated metal, and is placed upon and used at the table at which the meal is to be served. Food can be either cooked, re-heated, or kept hot in it, and one of the chief advantages of the Chafing Dish is that the meal is served quite hot immediately the cooking is finished. The Chafing Dish is really a species of bain marie or double boiler, but the whole process of cooking may be performed in it without the aid of any other utensil or applian A Chafing Dish is composed of four parts: the spirit lamp; the frame or stand in which the lamp is set, and on top of which the Chafing pan rests; the hot water pan, which is provided with two handles, and serves the same purpose as the lower part of the double boiler; and the blazer or pan in which the food is cooked. The lamp is the most important part, and is furnished with either a cotton or an asbestos wick. When the wick is of cotton, it is regulated in the same manner as an ordinary lamp; but when of asbestos, the lamp is filled with porous stone, and covered with wire netting, like the old-fashioned spirit lamp, and the flame is regulated by a couple of slides which cover the netting and are made to shut off and let on the flame at will. Spirit is ihe fuel commonly used, but only the very best should be purchased, as the cheaper kinds are often very troublesome, and sometimes dangerous. The lamp holds about two gills of spirit, and that quantity will burn for about hall an hour. The Chafing Dish should always rest upon a metal tray, for a slight draught may cause the flame to flare outwards and soil, or even set fire, to the table-cloth. All food cooked in the Chafing Dish has, of course, to be prepared in the same manner as if it were to be cooked at the kitchen range, and though many hostesses like to show their deftness in the preparation of the food, the utensils and measures that are frequently necessary for that purpose would so crowd a supper table that the materials are best brought to hand ready for cooking, i.e. the lamp filled, eggs already beaten, oysters washed and drained, butter measured out, etc. Cooking by the aid of the hot-water pan is the distinctive feature of Chafing Dish Cookery, and dishes like Creams, Sauces, and Rarebits, that need slow cooking, always require the use of this pan. Frying and sauteing can, of course, be accomplished in the blazer of the Chafing Dish without the aid of the hot water pan; but those methods of cooking are obviously not adaptable to the dining-room where the Chafing Dish is mostly used.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3638.— BROILED OYSTERS. (Fr.— Huitres f rites.) Ingredients. — I dozen large oysters, finely crushed shredded wheat biscuits, 2 ozs. of butter, oiled butter, salt and pepper, lemons. Method. — Remove the beards from the oysters, cut them in halves, wipe and season with salt and pepper, and dip them in oiled butter. CHAFING DISH AND CASSEROLE COOKERY 1517 Drain again, and roll them in the shredded wheat biscuits, finely crushed. Heat up the butter in the chafing dish, when quite hot drop in the crumbed oysters, cook and serve with quarters of lemon. Time. — 5 minutes. Average Cost, 2s. to 2S. 6d. Sufficient for 3 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3639.— BUTTERED EGGS. (Fr.— Oeufs brouilles au beurre.) Ingredients. — 6 eggs, 2 tablespoonfuls of milk or cream, i£ ozs. of butter, buttered toast. Method. — Beat up the eggs and add the milk or cream, season to taste. Melt the butter in the chafing dish, and, when hot, pour in the eggs and stir quickly until the eggs commence to set. Have some pieces of toast made, butter them, and place them on a hot dish, pile the mixture upon it, and serve hot. Time. — 5 or 6 minutes. Average Cost, is. 3d. to is.6d. Sufficient for 3 3640.— CREAMED LOBSTER. (Fr.— Homard a la Ingredients. — i medium-sized boiled lobster, i oz. of butter, i tablespoonful of flour, £ a pint of milk, salt, pepper, nutmeg, lemon juice, cream, brown bread. Method. — Pick the meat from the claws and body of the lobster, and chop it rather small. Melt the butter in the chafing dish, stir in the flour, cook a little without browning, then moisten with the milk, and boil up whilst stirring. Season with salt, pepper and nutmeg. Put in the lobster mince, and let simmer whilst stirring for about 10 minutes. Now add i teaspoonful of lemon juice and 2 tablespoonfuls of cream. Re-heat, but do not let it boil again. The dish is then ready to serve, and should be accompanied with thinly cut buttered brown bread. Time. — 20 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 2 or 3 persons. Seasonable all the year. 3641.— CREAMED PEAS. (Fr.— Petits Pois a la

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i boiled or roast chicken, 3 to 4 tablespoonfuls of white sauce, i cupful of cooked rice, salt, pepper, grate of a nutmeg, white Method. — Cut the remains of the chicken from bones and then into large dice shapes. Put this into a chafing dish with the white sauce and the cooked rice. Moisten further with a little white stock, cover the dish and let it simmer gently for about 25 minutes, stirring occasionally. Serve hot. 3651.— WOODCOCK TOAST.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ a Ib. of chicken or duck livers, 2 small Gorgona anchovies, £ a teaspoonful of castor sugar, i oz. of butter, 3 yolks of eggs, £ a gill of cream, £ teaspoonful of spiced pepper (Paprika or Krona pepper), a pinch of salt. Method. — Wash and clean the livers, removing carefully any gall that may be left on. Drain them in a cloth, and pound in a mortar until quite fine; bone and skin the anchovies, and pound them to a CHAFING DISH AND CASSEROLE COOKERY 1521 paste. Mix all thoroughly, and add the butter, sugar, and seasoning. Rub through a fine sieve and incorporate the egg yolks and half the above-mentioned quantity of cream. Stir this in a chafing dish until it is sufficiently cooked. Have ready a plate with a piece of buttered toast just before serving, add a little more cream and seasoning if needed, pour the mixture over the toast, garnish with fried bread croutons, and serve. Time. — 15 minutes. Average Cost, is. 6d. Sufficient for 3 or 4 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3652.— ASPARAGUS AU GRATIN. Ingredients. — i bundle of asparagus, i gill of Bechamel sauce (Nos. 177 to 179), grated cheese, breadcrumbs, butter, salt, a grate of nutmeg, and a pinch of cayenne. Method. — Clean the asparagus, cut off the tender portion, and tie up in small bundles. Cook for about 20 minutes in fast boiling water slightly salted, then drain and let cool. Arrange the cooked asparagus in layers on a greased baking or gratin dish, placing layers of the prepared sauce between the layers of asparagus. Spread some of the sauce over the top, and sprinkle with grated cheese and breadcrumbs. Place a small piece of butter here and there on the surface, and bake in a sharp oven for about 20 minutes. The top should then acquire a golden brown. Place the gratin dish on another plain dish, cover with a folded napkin, and send to table. Time. — 40 minutes. Average Cost, 33. 6d. to IDS. per 100. Sufficient for 8 persons. Seasonable, January to July. 3653.— BRAISED PARTRIDGES WITH CABBAGE.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i brace of partridges, 3 slices of fat bacon, 2 peeled shallots, i bay leaf, i small bouquet garni, i blade of mace, i sliced carrot, i pint of good stock, 2 small cabbages, £ a pint of well-reduced brown sauce, i sausage, salt and pepper. Method. — Pick, draw, and truss the partridges for boiling. Line the bottom of an earthenware braising pan with the slices of fat bacon, the shallots, bay leaf, bouquet garni, mace and sliced carrot. Put in the partridges, and cook over a brisk fire for about 10 minutes — long enough to brown the birds a little. Then moisten with the stock. Trim and wash the cabbages, cut them into quarters, and cook them in salted water till half done, drain them well, press in a cloth, and tie up each with string. Put them in the pan with the birds, season with salt and pepper, and cook the whole in the oven for about an hour. Strain the liquor or stock, and return it to the braising pan with the brown sauce. Boil up and skim, now place in the partridges, the portions of cabbage and a few pieces of sausage, cover the pan, let it cook gently for another 10 minutes, and serve. Time. — About 2 hours. Average Cost, 75. to 8s. 6d. Sufficient for 4 persons. Seasonable, September to February. 3654.— CURRIED RABBIT. (Fr.— Lapina 1'Indienne.) Ingredients. — i rabbit, seasoned flour (flour mixed with salt and pepper to taste), 2 ozs. of butter or dripping, i finely-chopped onion, i tablespoonful of mild curry powder (Madras or Laxami), i clove of crushed garlic, % a teaspoonful of ground cinnamon, $ a teaspoonful of ground ginger, a little ground mace, i£ pints of brown stock, 6 button mushrooms, plain boiled rice. Method. — Cut the skinned rabbit into neat joints, dip each piece into the seasoned flour. Fry the rabbit in a large casserole, containing the butter or dripping. When nicely browned, remove the rabbit, add a finely-chopped onion to the fat in the pan, fry this with the mild curry powder and add also the clove of crushed garlic. Fry for a few moments more, then put in the pieces of rabbit, the ground cinnamon, ground ginger, and a little ground mace. Moisten with the brown stock, and boil, stirring occasionally. Skim well, add the mushrooms, peeled, and let the whole simmer gently, with the lid on the casserole, for i£ hours or less. Have ready some plain boiled rice to be handed round as the curry is served. Time. — From i \ to 2 hours. Average Cost, about 2s. Sufficient for 3 or 4 persons. Seasonable, from September to February. 3655._EGG COQUILLES WITH SPINACH.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ a Ib. of prepared and seasoned spinach, i breakfastcupful of cream, 6 fresh eggs, pepper and salt. Method. — Have 6 very small coquille or marmite pots, or china souffle cases, butter them, and put i tablespoonful of the spinach in each. Upon this put about i dessertspoonful of cream. Break i egg in each, season with salt and pepper, and bake carefully in a moderately-heated oven for 8 minutes. Dish up, and serve quickly. Time. — To cook, about 8 minutes. Average Cost, is. 9d. to 2s. 6d. 3656.— HOT POT OF HODGE PODGE. Ingredients.— 1£ Ibs. of neck or loin of mutton, i Ib. of potatoes, i good-sized onion, i oz. of dripping, £ pint of good stock, chopped parsley, dried savoury herbs, salt and pepper. CHAFING DISH AND CASSEROLE COOKERY 1523 Method. — Wash, peel, and slice the potatoes, peel and cut into slices the onion, par-fry both potatoes and onion separately. Trim the mutton, and cut into conveniently-sized pieces, lightly fry them in a pan containing the dripping. Line a hot-pot jar with alternate layers of potatoes, meat and onion. Season each layer with salt and pepper and a pinch of dried savoury herbs. Moisten with the stock, cover the jar and place it to cook in a fairly hot oven for about i£ hours. The stew must cook slowly, and the fat must be carefully removed before the dish is sent to the table. When ready for serving, sprinkle a little chopped parsley on top. Time. — To cook, about i£ hours. Average Cost, is. 8d. Sufficient for Note. — If liked, a handful of cooked peas or a few mushrooms can be added to the stew about ten minutes before serving it. This is an exceedingly popular luncheon or supper dish for those who appreciate an old' fashioned stew. Either mutton, beef or pork can be used for it, the method of preparation being the same. 3657.— MUSHROOM PUREE IN CASES.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ a Ib. of fresh-cut mushrooms, i oz. of butter, 2 tablespoonfuls of rich brown sauce, 2 eggs, salt and pepper. Method. — Wash and peel the mushrooms, chop them very finely, and fry in butter over the fire for a few minutes. Then add the brown sauce, stew the puree for 10 minutes, season with salt and pepper, and stir in the yolks of 2 eggs. Lastly, add the stitilywhisked white of i egg, blend the whole well, and fill into buttered ramakin cases. Bake in a moderately heated oven for 15 minutes. Time. — To bake, 5 minutes. Average Cost, lod. to is. Sufficient for 6 or 8 persons. Seasonable, March to October. 3658.— QUAILES EN CASSEROLE. Ingredients. — 6 quails, i gill of milk, 2 ozs. of butter, i handful of breadcrumbs, salt, pepper, nutmeg, 2 yolks of eggs, parsley, shallot, 3 to 4 chicken livers, 6 slices of bacon, i gill of Madeira sauce, No. 255, i bay leaf. Method. — Prepare the quails as for stuffing. Put the milk in an earthenware stewpan, add the butter, a small bay leaf, salt, pepper, and a little grated nutmeg, and boil. Stir in the breadcrumbs, and let simmer for 10 minutes. Remove the bay leaf, and stir in the egg yolks. Cut the chicken livers up small, saute them in butter in which the finely chopped shallot has been blended, season with pepper and salt, and rub through a sieve. Mix the puree with the breadcrumbs, etc., and stuff the bird with this. Wrap each quail in a thin slice of bacon, place them in an earthenware pan (casserole) with the remainder of butter, and cook over a slow fire for £ an hour. Pour off the fat, add the sauce, and finish cooking. Time. — About i hour. Average Cost, 93. to los. 6d. Sufficient for 5 or 6 persons. Seasonable, from October to February. 3659.— RABBIT EN CASSEROLE. Ingredients. — i good-sized rabbit, 4 strips of fat bacon, butter, 2 onions sliced, bacon (cut into cubes), salt, pepper, i heaped teaspoonful of flour, i glass of white wine (Chablis or Sauterne), i small bouquet garni, i pint of stock. Method. — Wash and wipe the rabbit, divide it into joints, lard the legs and breast portion with the strips of bacon fat, and fry in an earthenware casserole containing butter, sliced onions, and bacon cut into cubes. When a nice light brown colour, season with salt and pepper, and besprinkle with the flour. Stir over the fire until the flour has acquired a chestnut tint, then moisten with the white wine; add the bouquet garni and the stock. Boil up, place the lid on the pan, and cook in the oven or over a slow fire until the meat is quite tender. Remove the bouquet of herbs, and any scum from the surface of the stew, and serve in the casserole. Time. — 1£ to 2 hours. Average Cost, 23. to 2s. 6d. Sufficient for 3 or 4 persons. Seasonable, September to February. 3660.— SPINACH RAMAKINS. (Fr.— Ramaquins aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 8 or 9 lamb cutlets, 3 ozs. of butter, 18 button mushrooms, 4 fowls' livers, 4 cocks' combs, £ of a pint of Bechamel sauce (see Sauces, No. 177), salt and pepper. Method.-^-Clean and blanch the cocks' combs, rub off the outer skin, let them lie in cold water for 3 or 4 hours, then cut each one into 3 or 4 pieces. Wash and dry the livers, cut them into quarters, and toss them with the mushrooms and cocks' combs in a little hot butter for a few minutes. Add the Bechamel sauce, season to taste, and let the stewpan remain closely covered on the stove while the cutlets are being cooked. Heat the remaining butter in a saut£-pan or frying-pan, fry the cutlets lightly on both sides, then arrange them in a close circle on a hot dish with or without a potato border, as may be preferred. Serve the ragout in the centre, and strain the sauce round. Time. — From 3^ to 4^ hours. Average Cost, 55. to 6s. Sufficient for 7 or 8 persons. Seasonable from January to October. 3668.— LEG OF MUTTON A LA PROVENCALE. (Fr. — Gigot de Mouton a la Provengale.) Ingredients. — A leg of mutton of 7 or 8 lbs.,lardoons of fat bacon and of ham, a few anchovies, parsley, blanched tarragon, 2 cloves of garlic, thyme, chopped onions, 2 or 3 bay-leaves, coarse pepper, salt, | a pint, of olive-oil, 2 tablespoonfuls of vinegar. Method. — Take a leg of mutton that has hung sufficiently long to make it quite tender, cut off the shank bone, lift the skin partly without injuring it, and lard the leg with the lardoons of bacon and ham, some strips of anchovies, and bits of parsley and blanched tarragon, and, if not objected to, a few strips of garlic. Place in an earthenware pan some thyme, parsley, chopped onions, 2 or 3 bay-leaves, coarse pepper and a little salt, pour over it \ a pint of olive-oil and the vinegar. Allow the leg of mutton to lie in this marinade 2 or 3 hours, turning it frequently. Then take it out, spread over it the herbs, etc., of the marinade, covering them over with the skin. Wrap up in buttered paper, and roast in front of a brisk fire. Remove the paper, and serve. Time. — 5 to 6 hours. Average Cost, ys. 6d. to 8s. 6d. Sufficient for 10 3669.— MIROTON OF APPLES. (Fr.— Miroton de

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 medium-sized onions cut into dice, 2 ozs. of butter, 1 pint of milk, \ a pint of white stock or water, the crumb of i or 2 slices of bread, salt and pepper. Method. — Heat the butter in a stewpan, put in the onions, cover closely, and cook very gently for i hour, taking care that they do not acquire the least colour. Then add the bread, milk, stock or water, continue the slow cooking for about £• of an hour longer, and rub the whole through a fine sieve. Re-heat, season to taste, and serve. Time. — From 2 to 2\ hours. Average Cost,;d. Sufficient for 3 or 4 3672.— ONION SOUP WITH CHEESE. (Fr.— Soupe a TOignon au Fromage.) Ingredients. — 4 medium-sized onions cut into dice, 2 ozs. of butler, 2 tablespoonfuls of grated gruyere cheese, i pint of milk, £ a pint of white stock or water, the crumb of i or 2 slices of bread, salt and Method. — Prepare the soup as directed in the preceding recipe. Re-heat after sieving, add seasoning to taste, and sprinkle in the cheese, a little at a time, stirring briskly meanwhile. This soup is in great favour with sportsmen in France. Time. — From 2 to 2^ hours. Average Cost, gd. Sufficient for 3 or 4 3673.— PARTRIDGE, STEWED. (Fr. — Perdreaux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3674. — POT-AU-FEU. (French Family Soup.) Ingredients. — 4 Ibs. of brisket of beef, £ a cabbage, 2 leeks, i large onion, 2 carrots, a bouquet-garni (parsely, thyme, bay-leaf), i dessertspoonful of chopped parsley, 4 cloves, 12 peppercorns, i tablespoonful of salt, •£ a Ib. of French bread, 6 quarts of cold water. Method. — Put the meat and water into a stock pot or boiling pot, let it come gently to boiling point, and skim well. Wash and clean the vegetables, stick the cloves in the onion, tie up the cabbage and leeks, and put all in with the meat. Add the carrots cut into large pieces, the bouquet-garni, peppercorns and salt, and let the whole simmer gently for 4 hours. Just before serving cut the bread into thin slices, place them in a soup tureen, and add some of the carrot, leeks and onion cut into small pieces. Remove the meat from the pot, season the broth to taste, and strain it into the soup tureen. Sprinkle the chopped parsley on the top and serve. The meat and remaining vegetables may be served as a separate course; they may also be used up in some form for another meal. Or the meat and vegetables may be served and the broth put aside and used on the following day as " Croute-au-pot." TYPICAL FRENCH DISHES 1533 Time. — 4 hours. Average Cost, 2s. 4d. to 2s. 6d. Sufficient for 10 or 12 3675.— PUMPKIN SOUP. (Fr.— Potage au Potiron.) Ingredients. — i Ib. of ripe juicy pumpkin, 2 ozs. of butter, i pint of boiling milk, i small stale French roll very thinly sliced, a pinch of sugar, salt and pepper. Method. — Cut the pumpkin into rather small pieces, barely cover them with slightly-salted boiling water, boil for 6 or 7 minutes, then drain well, and pass through a sieve or colander. Heat the butter in a stewpan, stir in the pumpkin puree, and let it remain for about 10 minutes. Now add the boiling milk, a pinch of sugar, and salt and pepper to taste, then simmer gently for a few minutes. Place the slices of roll in the soup tureen, pour in the soup, and serve. 3676.— SOLE, BAKED. (Fr.—Sole au Gratin.) Ingredients. — i rather large plump sole, i tablespoonful of breadcrumbs, i tablespoonful of finely-chopped mushrooms, i teaspoonful of finely-chopped parsley, | a teaspoonful of finely-chopped fat bacon, i finely-chopped shallot, i glass of white wine, and an equal quantity of good stock, butter, brown breadcrumbs, salt and pepper. Method. — Trim and skin the sole. Mix the breadcrumbs, mushrooms, parsley, bacon, shallot, and a good seasoning of salt and pepper well together. Cover the bottom of a flat silver or fireproof dish rather thickly with butter, over which sprinkle £ the prepared seasoning, and place the fish on the top of it. Cover with the remainder of the seasoning, sprinkle lightly with brown breadcrumbs, and add a few drops of oiled butter. Pour the wine and stock round the fish, and bake from 15 to 20 minutes in a moderate oven. Serve in the dish in which it has been cooked. Time. — To cook, 15 to 20 minutes. Average Cost, 2s. to 2s. 6d. 3677.— SOLE A LA BLANCHAILLE. Ingredients. — i sole, milk, flour, seasoning, frying fat. Method. — Skin and fillet the fish, cut the fillets into very fine shreds, dip them into milk and then into seasoned flour. Fry in hot fat to a golden brown. Drain and serve. Time.— 20 minutes. Cost, is. 3d. to is. gd. Sufficient for 2 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 10 or 12 apples, 4 ozs. of butter, 3 ozs. of almonds, 3 eggs, the finely-grated rind of i small lemon, 2 or 3 tablespoonfuls of moist sugar, £ of a pint of cream, good short crust (see Pastry, No. 1667). Method. — Pare, core and slice the apples. Put the sugar into a basin, add the cream, lemon-rind, the butter melted, and the eggs previously well beaten. Mix well together, stir in the sliced apples, and let the mixture stand while the almonds are being blanched and cut lengthwise into strips. Line 2 large plates with paste, place a narrow rim of the same round the edge, and fill the centre with the mixture. Sprinkle the almonds on the top, bake in a moderate oven from 35 to 45 minutes, and when done dredge liberally with castor sugar. Serve either hot or cold. Time. — About i hour. Average Cost, 2S. 3d. Sufficient for 2 tarts. 3679.— BAYRISCHE KNODEL. (Bavarian Dumplings.) (Fr. — Quenelles Bavaroise.) Ingredients. — 8 ozs. of finely-chopped raw or cooked meat, 2 ozs. of breadcrumbs, •£ a teaspoonful of powdered mixed herbs, i or 2 eggs, nutmeg, salt and pepper, 2 ozs. of butter oiled. Method.— Mix the meat, breadcrumbs, herbs, a pinch of nutmeg, and a good seasoning of salt and pepper well together, and moisten thoroughly \vith beaten egg. Form the mixture into balls of moderate size, drop them into boiling stock or slightly salted water, cook: from 10 to 15 minutes, then remove the balls carefully and drain Serve with the oiled butter poured over them, or, if preferred, pour a little good gravy round them. The excellency of this dish depends on the mixture being of proper consistency, therefore an inexperienced 3 D cook would do well to test a little of the mixture, by dropping it into boiling water before forming the whole of it into balls. Time. — £ an hour. Average Cost, 9d. to is. Sufficient for 6 or 8 3680.— BIERSUPPE. (Beer Soup.) Ingredients. — 2 pints German beer, 2 slices of bread, i oz. butter, 2 eggs, ginger, caraway seeds, and salt to taste. Method. — Remove the crust of the bread, and divide the crumbly part into small pieces. Put them into a stewpan, add the beer, boil up, whisking meanwhile, and stir in the ginger. In the meantime the caraway seeds should have been fried gently in the butter; now drain them well and add them, with a seasoning of salt to the contents of the stewpan. Cook slowly for about 1 5 minutes, then pour over the yolks of eggs, which should be previously well beaten and placed in the soup tureen. Time. — £ an hour. Average Cost, lod. to is. 3681.— FLADCHEN MIT SPINAT. (Pancakes with Spinach). (Fr. — Crepes aux epinards.) Ingredients. — Spinach, i oz. of butter, i finely-chopped small onion, 1 tablespoonful of cream, i tablespoonful of flour, i pint of milk, 3 eggs, pancakes (see No. 3693). Method. — Boil as much spinach as will, when finely-chopped or passed through a sieve, produce i pint of puree. Melt the butter hi a stewpan, fry the onion lightly, put in the spinach and cream, sprinkle in the flour, season to taste, and stir over the fire for a few minutes. Have ready some thin pancakes, made as directed in No. 3693, spread each one with the spinach preparation, roll them up and place them in an earthenware baking-dish or large pie-dish. Beat the eggs well, stir in the milk, add salt and pepper to taste, and pour over the pancakes. Bake in a moderately hot oven until the custard is set, then serve. Time. — 1£ hours. Average Cost, is. to is. 3d. Sufficient for 5 or 6 3682.— FLEISCHKUCHEN. (Meat Pancakes.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Ja Ib. of finely-chopped cold meat, i£ ozs. of butter. 2 finely-chopped shallots, \ a gill of gravy or stock, i dessertspoonful of flour, salt and pepper, batter (see Pancakes No. 3693), lard. Method. — Fry the shallots lightly in the hot butter, sprinkle in the flour, add the stock, and boil well. When the flour is sufficiently cooked, add the meat and seasoning to taste, and stir over the fire for a few minutes. Make the batter as directed in the recipe for panCakes, and pour a thin layer of it into an omelet-pan in which a little lard has been previously heated. As soon as it isset spread over it about 2 tablespoonfuls of the meat preparation, and cover with another layer of batter. Now place the omelet-pan in a hot oven, bake until the batter is set and lightly browned, then cut into convenient portions, and serve as hot as possible. This will be found an excellent way of disposing of cold meat. To be served in true German fashion, it should be accompanied by some kind of green salad. Time. — 40 minutes. Average Cost, is. 2d., exclusive of the batter. 3683.— GEFULLTE LEBER. (Stuffed Liver.) (Fr. — Foie farcied Ingredients. — 1£ Ibs. of calf's liver, i calf's caul, 4 ozs. of fat bacon. 4 ozs. of crumb of bread, 3 eggs, i level tablespoonful of finely-chopped onion, stock, milk, dripping, nutmeg, salt and pepper. Method. — Wash and dry the liver thoroughly, and chop it finely. Cut the bacon into dice and fry it lightly, then add the onion and fry until slightly browned. Put in the liver, add nutmeg, salt and pepper to taste, stir over the fire until the liver changes colour, then turn tiltpreparation into a basin, and let it remain until cool. Meanwhile, soak the bread in a little milk until soft, then squeeze it as dry a^ possible, and add it to the liver preparation. Beat the eggs well, and stir them well into the other ingredients. Wash and dry the caul thoroughly; with it line an earthenware casserole, or, failing this, a ste\\- pan, put in the mixture, and fold the caul so as to envelop it completely. Add a little dripping, and bake in a moderate oven for about £ of an hour. 15 minutes before serving drain off the fat, add a little strong stock, and baste well. Serve hot. Time. — 1£ to 2 hours. Average Cost, 2s. 2d. to 2s. 6d. Sufficient for 4 or five persons. Seasonable at any time. 3684.— GEHIRNSCHNITTEN. (Brain Toast.) (Fr. — Cervelles sur Croutes.) Ingredients. — 2 calves' brains, i£ ozs. of butter, i heaped tablespoonful of fine breadcrumbs, oiled butter, croutes of fried or toasted bread, grated cheese, salt and pepper. For garnishing: slices of lemon and crisp green parsley. Method. — Wash the brains in several.waters, blanch them, and when cold divide each one into 4 or more pieces. Heat the butter in a saute-pan or frying-pan, fry the brains lightly, then place them on the prepared croutes, which should nearly correspond in size. Season them with salt and pepper, sprinkle thickly with mixed cheese and breadcrumbs, and pour over a few drops of oiled butter. Place them on a baking sheet in a hot oven for about 10 minutes, then serve garnished with parsley and slices of lemon. Time. — 1£ hours. Average Cost, is. 6d. to 2s. Sufficient for 7 or 8 3685.— HACHIS UND REIS RULLETTEN. (Meat and

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a Ib. of rice, \ a Ib. of finely-chopped cold meat, \\ ozs, of butter, the yolks of 2 eggs, 2 finely-chopped shallots, \ a gill of gravy, i dessertspoonful of flour, nutmeg, salt and pepper, egg and breadcrumbs, frying-fat, stock. Method. — Wash and drain the rice, put it into a stewpan with sufficient stock to cover it, and cook until tender, adding more stock when necessary, but not more than the rice will completely absorb. When ready season to taste with nutmeg, salt and pepper, and spread in a thin layer on a large dish. Fry the shallots lightly in the hot butter, sprinkle in the flour, add the stock, and boil well. Put in the meat and 2 yolks of eggs, season to taste, stir over the fire for a few minutes, then turn the mixture on to a plate to cool. Cut the rice into round or oval shapes, spread the centre of half of them thickly with the meat mixture, and cover with the other portions of rice. Seal the edges carefully, coat them completely with egg and breadcrumbs, and fry in hot fat. Dish up and serve hot. 3686.— HERING SALAT. (Fr.— Salade de Harengs.) Ingredients. — 2 good smoked or salted herrings, 2 hard-boiled eggs, i cold boiled potato, i teaspoonful of finely-chopped parsley, \ a teaspoonful of finely-chopped onion, 2 tablespoonfuls of salad-oil, i£ tablespoonfuls of vinegar, salt and pepper, slices of beetroot and capers for garnishing. Method. — Put the herrings in a moderate oven for 2 or 3 minutes, so as to enable the skins to be easily removed. Cut off the heads, split the fish in halves, and divide into small pieces, carefully removing the bones. Place the onion, parsley, and a seasoning of salt and pepper in a salad bowl, stir in the oil and vinegar, and mix well. Cut the eggs and potato into small dice, -mix them and the flaked fish lightly but thoroughly with the salad dressing, and decorate with the sliced beetroot and capers. Time.— 15 minutes. Average Cost, lod. to is. Sufficient for 3 or 4 3687.— KARTOFFELN MIT KASE. (Potatoes with Cheese.) (Fr. -- Pommes de terre au Ingredients. — Cold potatoes, i or 2 tablespoonfuls of grated cheese, 2 eggs, fof a pint of milk, salt and pepper. Method. — Beat the eggs well, stir in the milk, and season the custard to taste with salt and pepper. Butter a deep fireproof dish, put in a layer of slices of cooked potato, season with salt and pepper, sprinkle over some grated cheese, and add 2 tablespoonfuls of the prepared custard. Repeat until the dish is full, and making the last layer of cheese. Bake in a moderate oven for about £ an hour, and serve in the Time. — % of an hour. Average Cost, 8d. to lod. Sufficient for 3 or 4 3688.— KARTOFFELSALAT. (Potato Salad.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 8 or 9 potatoes, i tcospoonful of finely-chopped parsley, •£ a teaspoonftil of finelychopped chives, £ a teaspoonful of finelychopped onion, % a gill of hot stock, 2 tablespoonfuls of salad-oil, i poonful of \vine vinegar, salt and pepper, slices of pickled beetroot or cucumber. Method. — Boil the potatoes in their skins, peel and slice them thinly, and place them in layers in a salad bowl, sprinkling each layer with parsley, onion, chives, salt and pepper. Mix the oil and vinegar together, add the hot stock, and pour it over the salad. Mix lightly, garnish with beetroot and cucumber, and serve before the potatoes are quite cold. Variety may be introduced by adding a finely-shredded marinaded herring, or a few sardines or ancho\ Time. — About £ an hour. Average Cost, 4d. to 6d. Sufficient for 3 or 3689.— KIRSCHEN SAUCE. (Black Cherry Sauce.) (Fr. — Sauce aux Cerises.) Ingredients. — Dried black cherries (about £ of a pint), % a pint of red wine, a thin strip of lemon-rind, 2 cloves, a small piece of cinnamon, £ a gill of gravy, i dessertspoonful of cornflour, salt. Method. — Soak the cherries in lukewarm water for i hour, then drain and dry them well, and pound them with the stones. Place the led preparation in a stewpan, add the wine, lemon-rind, cloves, cinnamon, with a little salt, and boil for 2 or 3 minutes. Mix the cornflour and gravy smoothly together, add it to the sauce, boil gently for 3 or 4 minutes, stirring meanwhile, then strain and sTime. — About i£ hours. Average Cost, is. Sufficient for $ pint. 3690. — LEBERKLOESSE. (Liver Dumplings.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a Ib. of liver, preferably calf's, 2 ozs. of butter, i tablespoonful of flour, 2 eggs, i small onion finely-chopped, the finely-grated rind of \ a lemon, i good teaspoonful of finely-chopped parsley, i dinner roll, or other bread, soaked in milk, nutmeg, salt and pepper. Method. — Wash and dry the liver thoroughly, chop it finely, and mix with it the bread, previously squeezed as dry as possible, lemonrind, onion, parsley and flour. Season to taste with nutmeg, salt and pepper, and moisten thoroughly with beaten egg. Add the egg by degrees, testing the mixture by dropping a little of it into boiling water. When the proper consistency is obtained, form into balls of moderate size, drop them into boiling stock or salted water, and cook gently from 15 to 20 minutes. Serve with the butter melted and poured over them. Time. — From 30 to 40 minutes. Average Cost, lod. to is. Sufficient 3691.— LINZERTORTE. (German Gateau.) Ingredients. — 7 ozs. of fine flour, 6 ozs. of pounded or ground almonds, 6 ozs. of castor sugar, 6 ozs. of butter, £ of an oz. of powdered cinnamon, 2 eggs, fruit, jam or marmalade. Method. — Rub the butter into the flour, add the almonds, sugar and cinnamon, and mix into a stiff paste with the well-beaten eggs. Roll out, cut into 2 rounds about the size of a dessert plate, place them on a greased baking-sheet, and spread the centres rather thickly with jam, marmalade or stewed fruit, leaving the edges free. Moisten the edges, and put on them a border made out of the paste-trimmings, place a few strips across to form a lattice work, brush lightly over with milk, and sprinkle liberally with sugar. Bake in a moderate oven from 20 to 25 minutes, and serve cold. Time. — About 45 minutes. Average Cost, is. 8d. to 2s. Sufficient for 2 tarts. Seasonable at any time. 3692.— MILCHBROD SUPPE. (Milkbread Soup.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 or 3 stale milk rolls, 2 quarts of stock, 2 eggs, nutmeg, Method. — Grate the crusts of the rolls into a stewpan, pour in the boiling stock, and let it simmer for 15 minutes, stirring frequently. Beat the eggs until light, stir them into the soup, add nutmeg, salt and pepper to taste, and whisk by the side of the fire until the soup thickens, but do not allow it to boil after adding the eggs, or they may curdle. Time. — £ an hour. Average Cost, 4d., exclusive of the stock. 3693.— PFANKUCHEN. (Pancakes.) Ingredients. — 4 ozs. of flour, 2 eggs? i£ gills of milk, a pinch of salt, lard or butter for frying. Method. — Sieve the flour and salt into a basin, beat up the eggs and stir them gradually into the flour; add half the milk and beat until smooth, add the remainder of the milk, and allow the batter to stand. To fry the pancakes, place a small piece of butter or lard in an omelet pan; when hot, pour in sufficient batter to cover the bottom of the pan. Fry until one side is coloured, then toss and fry the other side a golden brown. Turn on to a sugared paper, sprinkle over with lemon juice, roll up and dish on hot dish on a lace paper. Time. — i hour. Average Cost, 4^d. Sufficient for 4 persons. Seasonable at any time. 3694.— POLNISCHER BOCK. (Braised Veal.) (Fr. — Veau braise.) Ingredients. — 3 Ibs. of lean veal, 2 ozs. of butter, 6 ozs. of fat bacon cut into dice, the rind of £ a lemon cut into dice, 6 boned anchovies divided into short pieces, £ a pint of stock (about), meat glaze, salt and pepper. Method. — The meat should be cut into one flat piece, and must be well beaten with a cutlet-bat. Make small incisions on the upper surface of the meat, and insert the dice of bacon, onion, lemon-rird and anchovies. Season liberally with salt and pepper, roll up tightly, and tie securely with twine. Heat the butter in a braising-pan, fry the prepared meat until lightly browned, then add any trimmings of bacon, lemon-rind and onion there may be, and the stock, and cover closely. Cook gently in the oven from 2 to 2,\ hours, basting frequently, and when ready remove the twine and brush over with meat glaze. Serve with good brown gravy. Time. — To cook, from 2 to 2\ hours. Average Cost, 43. 6d. to 53. 3695.— SACHER TORTE. (German Chocolate Tart.) Ingredients. — 8 ozs. of butter, 6 ozs. of castor sugar, 4 ozs. of fine flour, 4 ozs. of vanilla chocolate, finely-grated, 8 eggs, the finely-grated rind of \ a lemon, \ a gill of whipped cream, apricot marmalade. Method. — Beat the butter to a cream, stir in the yolks of eggs separately, add the sugar, grated chocolate, lemon-rind, and lastly the flour, and beat briskly for at least 20 minutes. Whisk the whites of eggs to a very stiff froth, stir them into the rest of the ingredients as lightly as possible, pour the mixture into round shallow tins, and bake in a moderate oven from 40 to 45 minutes. When quite cold spread the surface rather thickly with apricot jam, and decorate tastefully with whipped cream. Time. — 1£ to 2 hours. Average Cost, 2s. to 2s. 6d. Sufficient for 2 or 3 tarts. Seasonable at any time. 3696.— SANDTORTE. ^Sandy Cake.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 7 ozs. of potato flour or cornflour, i oz. of Vienna flour, 8 ozs. of butter, 6 ozs. of castor sugar, i oz. of ground almonds, the whites of 3 eggs, the yolks of 2 eggs, i teaspoonful of finely-grated lemon-rind, the juice of £ a lemon. Method. — Clarify the butter and put it aside until lightly set, then add the sugar and beat until creamy and white'. When the proper consistency has been obtained, beat in the yolks of eggs, add the ground almonds, lemon-rind and lemon-juice, and lastly the flour and potato flour. Whip the whites of eggs to a very stiff froth, add them as lightly as possible to the rest of the ingredients, then pour the mixture into a flat cake tin, which must be previously well buttered and lightly covered with cake crumbs. Bake in a moderate oven from 35 to 40 minutes, and when cold, glaze with fondant or other icing (see No. 3461), and decorate to taste. Time. — About i£ hours. Average Cost, is. 3d. Sufficient for i cake. 3697.— SCHLACHTBRATEN OR SAUERBRATEN. (A Sour Roast.) (Fr. — Roti de Boeufaigre.) Ingredients. — 3 Ibs. of beef, fillet or any lean tender meat, 2 ozs. of butter, larding bacon, I onion sliced, i lemon thinly sliced, the juice of \ a lemon, i tablespoonful of flour, i£ gills of vinegar, i gili of sour cream or milk, \ a gill of stock or water, i oz. of loaf sugar, 2 bay-leaves, Method. — Trim the meat, skewer it into a good shape, and lard one side of it rather closely. Heat the butter in a large stewpan, add any trimmings of bacon there may be, and fry the meat until the entire surface is lightly browned. Now sprinkle the flour over the side that is not larded, and continue the process a little longer, frying the onion at the same time. Add the stock or water, vinegar, cloves and bayleaf, bring to the boil, stirring well from the bottom of the pan meanwhile, then remove the stewpan to a moderate oven, and cook gently for about i£ hours, or until the meat is quite tender. Place the sugar with a few drops of water in a small stewpan, and cook over a slow fire until it acquires a deep brown colour, then add the sour cream or milk, and stir until well mixed. Take up the meat, keep it hot, strain the liquor, and add it to the cream and sugar, season to taste, put in the lemon-juice, boil for a few minutes, then pour it over and round the meat. Garnish with slices of lemon, and serve with stewed macaroni or semolina. Time. — 2| to 2^ hours. Average Cost, 45. 6d. Sufficient for 6 or 7 3698.— SUPPE MIT SCHINKENKLOESCHEN. (Soup with small Ham Dumplings.) Ingredients. — 6 ozs. of finely-chopped lean ham, 3 ozs. of butter, i oz. of flour, 2 eggs, 2 quarts of clear stock, i heaped tablespoonful of breadcrumbs (about), £ of a teaspoonful of finely-chopped parsley, nutmeg, salt and pepper. Method. — Melt the butter in a small slewpan, add the flour, stir over the fire for 3 or 4 minutes, then put in the ham and the breadcrumbs. Beat the eggs hi separately, add nutmeg, salt and pepper to taste, and as many breadcrumbs as will form the whole into a stiff mixture. Let the mixture cool, then shape it into very small dumplings, drop them into the stock when quite boiling, and cook gently for about 1 5 minutes. Place both soup and dumplings in a soup tureen, sprinkle on the parsley, Time. — 1£ hours. Average Cost, iod., exclusive of the stock. Suffi3699.— WASSERSUPPE. (Water Soup.) (Fr. — Soupe a 1'eau.) Ingredients. — 3 pints of boiling water, 2 eggs, 2 dessertspoonfuls of flour, £ a teaspoonful of finely-chopped parsley, £ a teaspoonful of finely-chopped chives, nutmeg, salt and pepper. Method. — Beat the eggs well, stir them into the flour, add the butter, previously oiled, and beat until smooth. Have the water ready boiling in a stewpan, add the onion, pour in the batter, and whisk vigorously until boiling. Simmer gently for 10 minutes, then sprinkle in the parsley, season to taste, and serve. Time. — 25 minutes. Average Cost, 3d. to 4d. Sufficient for 6 persons. 3700.— WEISS-KOHL MIT WURST. (Cabbage with

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i large white cabbage, 3 ozs. of butter, i small onion finely-chopped, salt and pepper, sausages either boiled or fried. Method. — Trim, wash and boil the cabbage, drain and press it well to extract as much moisture as possible, then chop it finely on a board or in a chopping-bowl. Heat the butter in a stewpan, fry the onion lightly, then put in the cabbage with a seasoning of salt and pepper. Fry without browning until the butter is absorbed, then pile the cabbage in a pyramidal form on a hot dish, slice the sausages and arrange thorn round the base. If liked, a little gravy or brown sauce may be poured round the dish. Neatly-trimmed poached eggs are sometimes put in the centre of the cabbage. 3701.— ZWETSCHEN SAUCE. (Prune Sauce.) (Fr. — Sauce aux Prunes.) Ingredients. — £ a Ib. of prunes, i glass of port or claret, the juice of i lemon, the thinly-pared rind of £ a lemon, £ a teaspoonful of powdered cinnamon. Method. — Simmer the prunes in just sufficient cold water to cover them until quite soft, then remove and crack the stones and preserve the kernels. Replace the prunes and kernels in the stewpan, add the lemon-rind and lemonjuice, the wine and cinnamon, simmer gently for 10 minutes, and rub through a sieve. If necessary, dilute with a little more wine or water, and serve with any kind of plain pudding. Time. — £ an hour. Average Cost, /d. or 8d. Sufficient for £ pint of sauce. Seasonable at any time.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3702.— BAUMWOLLENSUPPE. Ingredients. — i quart of good brown stock, 2 eggs, i tablespoonful of fine flour, i tablespoonful of oiled butter, a pinch of salt, a pinch of nutmeg. Method. — Mix the flour, salt, nutmeg, butter and eggs into a smooth batter. Have the stock ready boiling, strained and free from fat; let the batter run through a pointed strainer or colander, into the soup, holding it high above the stewpan, meanwhile stirring the soup slowly with a whisk. Simmer gently for about 10 minutes, then season to taste and serve. Time. — About 10 minutes. Average Cost, is. 3d. to is. 6d. Sufficient 37o3.— GULLASH (GULIAS-HUS.) (An Austro-

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i Ib. of lean tender beef or veal, 2 potatoes peeled and cut into dice, 3 ozs. of butter, 4 ozs. of bacon cut into dice, £ a small onion finely-chopped, i dessertspoonful of flour, £ a teaspoonful of caraway seeds, i gill of brown stock, £ a wineglassful of Madeira wine, Paprika pepper, pepper and salt. TYPICAL AUSTRIAN DISHES 1547 Method. — Remove all fat and skin from the meat, cut it into dice, and season lightly with salt and pepper. Heat £ the butter in a sautepan or frying-pan, fry the onion slightly, add the meat and cook gently on the stove or in the oven from 10 to 15 minutes. Now sprinkle on the flour, add the wine, stock and caraway seeds, and continue to cook slowly. Heat the remaining butter, fry the bacon lightly, then add the prepared potatoes, and fry them until they acquire a deep golden-brown colour. Drain well, add to the contents of the sautepan, and cook gently until both meat and potatoes are done. Stir occasionally, but gently so as not to break the potatoes, and when ready season to taste, and serve. Time. — £ an hour. Average Cost, is. lod. Sufficient for 6 persons. 3704.— KAHAB. (Fr.— Saute de Veau.) Ingredients. — i Ib. of fillet or neck of veal, 2 ozs. of butter, i very small onion thinly-sliced, £ a lemon thinly-sliced, £ a pint of sour cream, £ of a teaspoonful of caraway seeds, salt and pepper. For garnishing: slices of lemon and tufts of parsley. Method. — Cut the meat free from skin and bone into pieces about 2 inches square and about £ an inch in thickness. Heat the butter in a fireproof earthenware cooking pot, put in the meat, season to taste with salt and pepper, add the caraway seeds, sliced onion and lemon, and fry gently for 10 minutes. Now add the cream, cover closely, and cook gently in the oven for about £ of an hour, or until tender. Serve garnished with thin slices of lemon and tufts of parsley. Time. — i hour. Average Cost, is. 9d. to is. lid. Sufficient for 5 per3705.— KAISERSUPPE. (Emperor Soup.) Ingredients. — 2* pints of white stock, i£ ozs. of butter, i oz. of rice, 2 tablespoonfuls of grated cheese, £ of a cabbage, i leek, i carrot, £ a turnip, £ an onion, £ a teaspoonful of sugar, salt and pepper. Method. — Prepare the vegetables, shred the cabbage coarsely, and cut the rest into dice. Heat the butter in a stewpan, fry the vegetables slowly for 15 or 20 minutes, but do not let them brown. Wash and drain the rice, add it to the contents of the stewpan, also add the sugar, and shake the stewpan over the fire until nearly all the butter is absorbed. Now add the stock, cover closely, and simmer gently for £ an hour. Season to taste, sprinkle in the cheese, and serve. If preferred, the grated cheese may be handed round separately. Time. — About i hour. Average Cost, is. gd. to 2s. Sufficient for 6 or 3706.— KALBSVOEGEL. (A Variety of Veal Olives.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ Ibs. of lean veal, a few thin slices of streaky bacon, i£ ozs. of butter, i£ ozs. of flour, i teaspoonful of finely-chopped parsley, i teaspoonful of finely-grated lemon-rind, i gill of white stock, % a gill of white wine, meat glaze, mashed potato, salt and pepper. Method. — Cut the meat across the grain into thin slices, flatten them with a cutlet-bat, and sprinkle liberally with salt, pepper and lemonrind. Place a thin slice of bacon on each piece of meat, roll up tightly and secure with twine. Heat the butter in a saute-pan, fry the rolls until their entire surface is lightly browned, then remove them from the pan. Stir in the flour, fry until lightly browned, add the wine, stock, parsley, and the remaining lemon-rind, and boil up. Replace the meat in the pan, cover, and simmer gently for 20 minutes. When ready remove the strings, arrange the rolls on a bed of mashed potato, add the meat glaze to the sauce, boil up, and then strain over and round the meat. Time. — 1£ hours. Average Cost, 2s. to 25. 3d. Sufficient for 6 or 7 3707.— KASEGEBACK. (Hot Cheese Fritters.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — £ of a Ib. of Gruyere cheese, £ of a Ib. of choux paste (see p. 882), Nepaul pepper or cayenne, salt, egg and breadcrumbs, Method. — Cut the cheese into slices about £ of an inch thick, and stamp them in round or oval shaped pieces. Coat one side of each piece of cheese rather thickly with choux paste, and smooth the surface with a knife. Season the breadcrumbs liberally with salt and Nepaul pepper or cayenne, coat each prepared slice of cheese carefully with egg and breadcrumbs, and as soon as the coating is dry repeat the process. Fry in hot fat, drain well, and serve as a savoury. Time. — 40 minutes. Average Cost, is. Sufficient for 6 or 7 persons. 3708.— NUDELSUPPE. (Ribbon Macaroni Soup.) Ingredients. — i quart of good clear brown stock, 4 ozs. of flour, 2 yolks of eggs. Method. — Add a pinch of salt to the flour, mix into a stiff paste with the yolks of eggs, and knead thoroughly for not less than 1 5 minutes. Put the paste aside for £ an hour, then roll it out as thinly as possible, divide into oblong pieces, place these on the top of each other, and cut into strips like matches. Shake well to separate the strips, spread them on white paper, and let them remain until dry. Have ready the stock boiling, strained, and free from fat, drop in the nudels a TYPICAL AUSTRIAN DISHES 1549 few at a time, boil them rapidly for about 10 minutes, then season the soup to taste, and serve. 3709.— WIENER SCHNITZEL. (Fr.— Tranches Viennoise.) Ingredients. — 2 Ibs. of lean veal, eggs for frying, i or 2 lemons, clarified butler, fillets of anchovies, gherkins, capers, egg and breadcrumbs, brown sauce, pepper and salt. Method. — Cut the meat across the grain into thin slices, beat with a cutlet bat, trim them neatly, and season them with salt and pepper. Coat the slices carefully with egg and breadcrumbs, and fry in hot clarified butter until lightly browned on both sides. Fry the eggs in clarified butter, or, if liked, good salad-oil, then drain them well, and trim them neatly. Heat the sauce, season to taste, and add a little lemonjuice. Dish the meat either in a circle or lengthwise on a potato border, place the eggs on the meat, and on each egg arrange 2 or 3 small fillets of anchovies. Garnish the dish with slices of lemon, fancifully cut gherkin, and capers. Serve a little sauce on the dish, and the remainder in a sauce-boat. Time. — £ of an hour. Average Cost, 35. Sufficient for 6 or 7 persons. 3710.— WIENER STEAKS. (Fr.— Filets Viennoise.) Ingredients. — 2 Ib. of lean beef, 3 ozs. of butter, i tablespoonful of flour, 2 eggs, 2 onions, i teaspoonful of chopped parsley, i teaspoonful of powdered savoury herbs, nutmeg, salt and pepper, brown sauce (see Sauces, No. 233). Method. — Chop the meat finely or pass it twice through a mincing machine. Add the parsley, herbs, a little nutmeg, salt and pepper, mix well, and moisten with i whole egg and i yolk. Divide the preparations into equal portions, and shape them neatly, giving them the appearance or rather large fillets of beef, and roll them lightly in flour. Peel and slice the onions, divide the larger slices into rings, and if onions are liked, cut the smaller slices into large dice, fry them in a little hot butter, and when well drained add them to the brown sauce. Fry the prepared fillets in a little hot butter until nicely browned and sufficiently cooked, then drain and keep them hot. Coat the onion rings with flour, dip them into white of egg, then again into flour, and fry in a, wire basket in hot fat until crisp and lightly browned. Serve the steaks garnished with the onion rings, pour a little sauce round, and send the remainder to table in a sauce-boat. Time. — T hour. Average Cost, 33. 6d. Sufficient for 7 or 8 p< i

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — Globe artichokes, Parmesan cheese, butter. Method. — Remove the stalks and hard leaves, place the artichokes in slightly salted boiling water, boil gently until half cooked, and drain them well. Arrange them in a single layer in a fireproof baking-dish, pour over them some oiled butter, sprinkle liberally with grated cheese, and cover closely. Cook very gently in the oven until done, then serve with oiled butter, or any suitable sauce. Time. — About i hour. Average Cost,4d. to 6d. each. Sufficient, allow i to each person. Seasonable from January to April. 3712.— ASPARAGUS "ALLA CASALINGA." Ingredients. — Asparagus, fresh eggs, butter, grated Pannesan cheese, Method. — Wipe, wash and trim the asparagus, boil it gently until threequarters cooked, and drain well. When ready, place it in an earthenware dish, pour over it 2 or 3 tablespoonfuls of oiled butter, and sprinkle thickly with grated Parmesan cheese. Season with a little salt and pepper, and cook in a moderately hot oven until well browned. Meanwhile, separate the yolks of eggs from the whites, taking care to keep them whole, and fry them in hot butter, drain free from fat, place them round the asparagus, and serve. Time. — About 45 minutes. Average Cost, asparagus 45. to ics. per 100. Sufficient, allow i egg and 10 heads of asparagus to each person.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method. — Boil the aubergine from 25 to 30 minutes, or until tender, then halve them lengthwise and remove the pulp carefully, so as not to break the skin. Pass the pulp through a fine sieve, season to taste with salt and pepper, and stir in a little oiled butter. Replace in the skins, sprinkle lightly with breadcrumbs, add a few bits of butter, and bake in a moderate oven until nicely browned. Time. — About i hour. Average Cost, 4d.each. Sufficient for 4 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3714.— BROAD BEANS " ALLA ROMANA." Ingredients. — i quart of young shelled broad beans, 4 or 5 tomatoes or £ a tin of tomato puree, i small onion finely-chopped, 4 or 5 sage leaves finely-chopped, 2 ozs. of butter, salt and pepper. Method. — Fry the onion and sage leaves in hot butter for a few minutes, then put in the beans with just sufficient boiling water to cover them, add a little salt and pepper, and cook gently until tender. When about half cooked add the tomato puree, fresh tomatoes being passed through a fine sieve to reduce them to a pulp, and stir frequently towards the end of the cooking process, to prevent the beans sticking to the bottom of the pan. Dish up and serve hot. Time. — About \ an hour. Average Cost, is. id. to is. 6d. Sufficient for 6 persons. Seasonable, July to August. 3715.— BROCCOLI " ALLA PARMIGIANA." Ingredients. — Broccoli, i small onion finely-chopped, 4 ozs. of grated Parmesan cheese, \ an oz. of butter, £ a pint of white sauce (see Sauces, No. 221), i yolk of egg, breadcrumbs, cayenne, pepper and salt. Method-^.Koil the broccoli in salted water until tender, then drain them. iOd. — Rerrj the onion hi the butter without browning, add the \\ hi. i vide eaclwhen boiling stir in £ the cheese ami the yolk of egg. SeaL'.i./' stock, or/vith cayenne, pepper and salt, ana stir over the fire for a few minutes. Spread a little of the sauce on the bottom of a fireproof baking-dish, arrange the broccoli compactly on the top of it, cover with the remaining sauce, sprinkle on the rest of the cheese mixed with a few white breadcrumbs, and bake in a moderate oven until lightly browned. Time. — 40 to 60 minutes. Average Cost, lod. to is. Sufficient for 4 or 5 persons. Seasonable, October to March. 3716.— BRUSSELS SPROUTS " AL SIMONE."

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 1£ to 2 Ibs. of sprouts, 3 ozs. of butter, i£ ozs. of flour, | a pint of stock or milk, 2 tablespoonfuls of lemon juice, i dessertspoonful of grated Parmesan cheese, salt and pepper. Method. — Trim and wash the sprouts, boil them in salted water until tender, and drain well. Heat the butter in a stewpan, fry the flour for a few minutes without browning, then add the stock and stir until boiling. Season to taste with salt and pepper, add the cheese and lemon juice, put in the sprouts, and shake over the fire until thoroughly hot. Time. — 20 to 25 minutes. Average Cost, lod. to is. Sufficient for 5 or 6 persons. Seasonable, September to February. 37I7._CABBAGE " AL FORNO." Ingredients. — i large or 2 small cabbages, \ a pint of white sauce (see Sauces, No. 221), i or 2 tablespoonfuls of grated cheese, breadcrumbs, Method. — Boil the cabbage until tender, then chop it coarsely. Place a layer at the bottom of a fireproof baking-dish, cover lightly with white sauce, sprinkle liberally with cheese, and season rather highly with salt and pepper. Repeat until the dish is full, cover the top with a thin layer of breadcrumbs, and add a few bits of butter. Bake in a moderate oven for \ an hour. Dish up and serve hot. Time. — i to i|- hours. Average Cost, is. Sufficient for 5 or 6 persons. 37I8.— CABBAGE "FARCITO ALL' AMERICANA." Ingredients. — i large fresh cabbage, \ a Ib. of cooked rice, \ a Ib. of finely-chopped cooked meat, i teaspoonful of finely-chopped parsley, £ a teaspoonful of powdered mixed herbs, £ of a teaspoonful of finelygrated lemon-rind, salt and pepper, \ a pint of brown sauce (see Sauces, No 233). Method. — Thoroughly wash the cabbage, put it into a saucepan of boiling salted water, boil for 15 minutes, then chang' *r, and continue to boil for about \ an hour longer. Mix tr and prepared meat together, add the parsley, herbs, lemon ^ good seasoning of salt and pepper, and mix well, moistening with a little stock or milk if necessary. Dry the cabbage thoroughly, open the leaves, and press a little of the preparation into each space. Enclose the stuffed cabbage in a large sheet of greased paper, and bake in a moderate oven from 35 to 45 minutes, basting from tune to time with hot fat. Serve with brown sauce. 37I9._CAULIFLOWER "IN STUFATO." (Fr. — Choufleur farci.) Ingredients. — i large or 2 small cauliflowers, 6 finely-chopped mushrooms, 2 ozs. of butter, i oz. of flour, 3 yolks of eggs, i tablespoonful of lemon-juice, £ of a pint of stock or milk, nutmeg, salt and pepper, rounds of buttered toast. Method. — Break the cauliflower into medium-sized sprays, boil them in salted water until tender, and drain well. Meanwhile heat the butter in a stewpan, fry the flour for 3 or 4 minutes, then add the stock or milk, and stir until boiling. Season to taste with nutmeg, salt and pepper, add the mushrooms, and simmer gently for a few minutes. Beat the yolks of eggs slightly, add the strained lemon-juice, mix with the contents of the stewpan, and stir by the side of the fire until the sauce thickens, but do not allow it to reboil, or the eggs may curdle. Arrange the sprays of cauliflower compactly on the prepared toast, pour the sauce over, and serve. Time. — About £ an hour. Average Cost, is. 4d. to is. 6d. Sufficient for 3 or 4 persons. Seasonable, March to November. 3720.— CELERY " AL FRITTO." (Fr.— Celeri frit.) Ingredients. — i head of celery, egg and breadcrumbs, fryingfat. Method. — Remove the outer stalks, wash the remainder of the c and cut it into pieces about i inch square. Place in boiling salted water, cook for \ an hour, then drain well. Coat carefully with ci:g and breadcrumbs, fry in hot fat until lightly browned, drain well, and Time. — About 40 minutes. Average Cost, sd. to 6d. Sufficient for 2 or 3 persons. Seasonable, September to February. 3721.— CELERY "ALLA PARMIGIANA."

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 4 heads of celery, stock, grated Parmesan cheese, breadcrumbs, butter, salt and pepper. Method. — Remove the outer stalks and the green part of the inner le each head into quarters, and wash them well. Cover with boilii -» stock, or failing this, boiling water and a little ham or lean bacon, season to taste, boil until tender, and drain well. Place a single layer of celery at the bottom of a fireproof baking-dish, sprinkle liberally with cheese, add a little seasoning, and repeat until the dish is full. Sprinkle the surface thickly with equal parts of cheese and breadcrumbs, and pour over 2 or 3 tablespoonfuls of oiled butter. Bake in a moderate oven until well browned, then s« Time. — About i hour. Average Cost, celery 3d. per head. Sufficient for 8 or 10 persons. Seasonable, September to February. 3722.— COD, ALLA NAPOLETANA.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 6 slices of small cod, 4 ozs. of butter. 12 button mushrooms, preferably fresh ones, a bouquet of mixed herbs, £ of a pint of Marsala. For the sauce: 2 ozs. of finely-chopped raw ham, fof an oz. of butter, 2 shallots finely-chopped, 4 button mushrooms finely-chopped, i clove, i bay-leaf, £ of a pint of Marsala, % of a pint of good stock, £ of a pint of brown sauce, £ of a pint of tomato sauce (see Sauces, Nos. 233 and 282). Method. — Let the slices of cod lie in salt and water for i hour, then drain and dry well. Heat the butter in a large stewpan, fry the cod until lightly browned on both sides, add the 12 mushrooms, the herbs, and the £ of a pint of Marsala, cover, and cook gently from 15 to 20 minutes, or until the fish is sufficiently cooked. Meanwhile, fry the ham, shallots and mushrooms in fof an oz. of butter slowly for 10 minutes, then add the Marsala, stock, clove and bay-leaf, and boil rapidly. When reduced to about half the original quantity add the brown and tomato sauces, make thoroughly hot, then strain and serve in a sauce-boat. Dish up the fish and serve with the sauce. Time. — About 2 hours. Average Cost, 45. to 43. 6d. Sufficient for 5 or 6 persons. Seasonable from September to February. 3723.— CROQUETTES OF CHESTNUTS.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i Ib. of chestnuts, |- of a pint of cream, £ of a pint of creme patisserie (see No. 1738), essence of vanilla, castor sugar, egg and breadcrumbs, frying-fat. Method. — Peel and scald the chestnuts, take off the inside peel, boil them until tender, and pass through a sieve. Put the chestnut puree into a small stewpan, stir in the cream and creme patisserie, mix well over the fire, then add vanilla essence to taste, and turn the preparation on a plate to cool. When firm enough to handle, form into cork-shaped croquettes, coat carefully with egg and breadcrumbs, and fry in hot fat. Drain well, and serve sprinkled with castor sugar. 3724.— CUCUMBERS « FARCITI." (Fr.— Concombres ferais.) Ingredients. — 2 medium-sized cucumbers, 2 tablespoonfuls of finelychopped cooked chicken or veal, i tablespoonful of finely-chopped cooked ham, i tablespoonful of breadcrumbs, i egg, salt and pepper, brown breadcrumbs, stock, brown sauce (see Sauces, No. 233). Method. — Remove the peel as thinly as possible, divide the cucumbers in halves, and scoop out the seeds. Mix the meat, ham, breadcrumbs and a little salt and pepper well together, moisten with i egg, and fill the cavities of the cucumbers with the preparation, piling it rather high in the centre. Sprinkle thickly with brown breadcrumbs, place them in a baking-tin, surround them to half their depth with stock, and bake until tender, adding more stock from time to time. Serve with brown Time. — About i hour. Average Cost, 2s. to 2s. 3d. Sufficient, 6 to 8 persons. Seasonable, May to September. 3725.— FRENCH BEANS "ALLA CREMA."

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 Ibs. of French beans, 2 ozs. of butter, i egg, £ of a pint of cream or milk, i dessertspoonful of lemon-juice, grated cheese, nutmeg, salt and pepper. Method. — String the beans, cover them with boiling slightly-salted water, boil until three-quarters cooked, and drain well. Heat the butter in a stewpan, add the beans and let them cook slowly until done, shaking frequently meanwhile. Beat the egg, stir in about i dessertspoonful of cheese, nutmeg, salt and pepper to taste, and the lemonjuice. Stir or shake over the fire for a few minutes, then serve. Time. — 20 to 30 minutes. Average Cost, beans 6d. per Ib. Sufficient for 6 persons. Seasonable, July to October. 3726.— HARICOT BEANS " ALLA MILANESE."

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i quart of green haricot beans, 3 ozs. of butter, i dessertspoonful of finely-chopped parsley, i tablespoonful of lemon-juice, Method. — Boil the beans in salted water until tender, and drain them well. Heat the butter in a stewpan, add the parsley, lemon-juice and a good seasoning of salt and pepper, put in the beans, and shake them over the fire until thoroughly hot. Dried beans may be used instead of fresh ones, in which case they must be soaked for at least 12 hours. Time. — 30 to 40 minutes. Average Cost, is. 3d. to is. 6d. Sufficient for 5 or 6 persons. Seasonable, May to August. j j 3727.— HARICOT BEANS " ALLA ROMANA.1

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i quart of small dried haricot beans, 3 ozs. of butter, i tablespoonful of finely-chopped lean ham or bacon, either raw or cooked, i large onion cut into small dice, £ of a pint of stock or milk, I tablespoonful of lemon-juice, nutmeg, salt and pepper. Method. — Soak the beans for at least 12 hours, cook them in salted water until tender, then drain well. Heat the butter in a stewpan, fry the onion until lightly browned, then add the ham or bacon, and cook for 2 or 3 minutes longer. Now put in the stock or milk, add a good pinch of nutmeg, salt and pepper to taste, and stir in the beans. Shake over the fire until thoroughly hot, then serve. Time. — From i to i£ hours. Average Cost, is. to is. 2d. Sufficient for 5 or 6 persons. Seasonable, May to August. 3728.— ITALIAN MACARONI PIE. Ingredients. — fof a Ib. of cold beef, or mutton, % an onion, 3 or 4 tomatoes, £ of a Ib. of macaroni, breadcrumbs, grated cheese, stock, salt, pepper, nutmeg. Method. — Cut the beef or mutton into thin slices, peel the onion and slice it thinly, slice the tomatoes, and boil the macaroni in slightly salted water until tender. Cool and drain the macaroni, and cut it up into small pieces. Line a buttered baking dish with macaroni and arrange the meat, onion and tomato slices in layers on the baking dish. Season with salt, pepper and nutmeg, pour over a little stock, and cover the top with macaroni. Sprinkle over some breadcrumbs and grated cheese, and bake for about 20 minutes in a hot oven. Time. — To bake, 20 minutes. Average Cost, 2s. Sufficient for 4 or 3729.— LARKS IN ONIONS. (Fr. — Mauviettes aux Oignons.) Ingredients. — 12 larks, 6 Spanish onions of equal size, £ a Ib. of veal forcemeat (see Forcemeats, No. 413), 2 or 3 fowls' livers, 3 or 4 slices of bacon, i pint of stock (about), £ of a teaspoonful of powdered mixed herbs, salt and pepper, brown sauce (see Sauces, No. 233), glaze. Method. — Blanch the fowls' livers, chop them finely, add the herbs, season to taste with salt and pepper, and moisten with a little stock. Clean and bone the larks, and stuff them with the prepared forcemeat. Cover the bottom of a stewpan with slices of bacon, place the larks on them, just cover with stock, and cook gently for about 15 minutes. Meanwhile peel and blanch the onions, dry them thoroughly, and cut them in halves across. Remove the greater part of the inside, spread a good layer of the forcemeat, and place i lark hi each case thus prepared. Cover with a buttered paper, and bake in a moderate oven for about £ an hour, then glaze and serve with brown sauce. Time.— About i£ hours. Average Cost, 43. 6d. to 55. 6d. Sufficient 373o.— LEEKS "AL FORNO." (Fr.— Poireaux.) Ingredients. — From 12 to 18 leeks, 2 ozs. of butter, i dessertspoonful of grated cheese, i yolk of egg, £ a pint of hot white sauce (see Sauces), Method. — Trim the leeks, divide them into pieces about 2 inches long, and let them remain in cold water for i hour. Have ready a saucepan of salted boiling water, cook the leeks until tender, and again immerse them in cold water. Let them remain for at least I hour, then drain and dry thoroughly, and place them in an earthenware baking-dish. Heat the butter in a stewpan, drain and add the leeks, cook gently for TO minutes, then add the hot white sauce, cheese, yolk of egg, and a good seasoning of salt and pepper. Mix well, pour over the leeks, and bake in a moderate oven until brown. Time. — 34 hours. Average Cost, is. oxi. to 2s. ^d. Sufficient for 6 to 3731.— LETTUCE SOUP. (Fr.— Soupe aux Laitues.) Ingredients. — 3 pints of stock, i or 2 heads of lettuce, according to size, 2 tablespoonfuls of rice, i dessertspoonful of grated Parmesan cheese, salt and pepper. Method. — Remove the outer leaves, separate the rest, wash them well, and shred them finely. Wash the rice, put it into the stock when boiling, and season to taste. Boil gently for 10 minutes, then add the prepared lettuce gradually, so as not to reduce the temperature of the stock below boiling point, and continue to cook slowly for 20 minutes longer. Add the cheese, and serve. Time. — About £ an hour. Average Cost, 4d., exclusive of the stock. Sufficient for 5 or 6 perons. Seasonable at any time. 3732. — LOMBARD SOUP. (Zuppa Lombarda.)

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — 2 ozs. of finely-chopped suet, 2 ozs. of fowl's liver, 2 ozs. of lamb's sweetbread, 2 ozs. of mushrooms, i teaspoonful of finelychopped truffle, i egg, spinach puree, lobster spawn, 2 tablespoonfuls of cooked tips of asparagus, 2 tablespoonfuls of cooked green peas, 2 quarts of boiling consomme, salt and pepper. Method. — Pound the liver, suet, sweetbread, and mushrooms until smooth, add ng the egg gradually, season to taste, and pass through a sieve. Add the truffle, divide the forcemeat into 3 equal portions, add a little lobster spawn to one, colour the second green with spinach puree, and leave the third plain. Form into small quenelles, and poach in a little boiling stock until firm. Drain and place in a soup tureen, put in the asparagus tips and the peas, pour in the consomme, and Time. — £ of an hour. Average Cost, 2s. to 2s. 6d., exclusive of the consomme. Sufficient for le or 12 persons. Seasonable at any time. 3733._MACARONI " AL LATTE." (Fr.— Macaroni au Fromage.) Ingredients. — fof a Ib. of macaroni, 3^ ozs. of butter, £ an oz. of flour, i£ ozs. of grated Parmesan cheese, i oz. of grated GruySre cheese, i£ pints of milk, breadcrumbs, salt and pepper. Method. — Parboil the macaroni in salted water, then drain it well. Melt 2 ozs. of butter in a stewpan, stir and cook the flour for 3 or 4 minutes, add the milk, and stir until boiling. Season to taste, put in the Gruyere cheese and macaroni, cook gently until the milk is nearly absorbed, then stir in the grated Parmesan cheese and the remaining butter. Turn into a well-buttered baking-dish, cover lightly with breadcrumbs, add a few bits of butter, and bake in a moderate oven until nicely browned. Time. — About 45 minutes. Average Cost, is. to is. 3d. Sufficient 3734.— MACARONI " ALLA NAPOLETANA."

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — f of a Ib. of macaroni, % of a Ib. of grated Parmesan cheese, \ an oz. of tongue shredded, 6 mushrooms shredded, 2 truffles shredded, \ a pint of tomato sauce, \ a pint of white sauce (see Sauces, Nos. 282 and 222). Method. — Boil the macaroni in salted water until tender, and drain it well. Place it in a stewpan with the white and tomato sauces, add the prepared cheese, truffles and mushrooms, shake over the fire for about 10 minutes, then serve. Time. — About £ an hour. Average Cost, 2s. 6d. Sufficient for 4 or 5 3735-— PEAS "ALL1 ANTICA." (Fr. — Pois aux

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i quart of shelled peas, i£ ozs. of butter, \ an oz. of flour, 3 slices of onion, £ of a pint of stock, salt and pepper. Method. — Parboil the peas in salted water, and drain them well. Fry the slices of onion in the butter until brown, then take them out and stir in the flour. Cook gently for 3 or 4 minutes, then put in the peas, add a seasoning of salt and pepper, and stir gently for about 10 minutes. Add the stock, cover closely, and let the pan stand by the side of the fire until the peas are tender, stirring occasionally, but very gently, as the peas should be kept whole. Time. — 30 to 40 minutes. Average Cost, is. 3d. to 23. Sufficient for 5 or 6 persons. Seasonable, August to September. 3737._PHEASANT ALLA NAPOLETANA.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i pheasant, larding bacon, 8 ozs. of macaroni, 6 ozs. of grated Parmesan cheese, 2 ozs. of butter, 2 tablespoonfuls of tomato puree, £ a pint of good gravy (see Gravies), Napolitana sauce (see Cod, alia Napoletana, No. 3722), salt and pepper. Method. — Parboil the macaroni, drain it well, replace it in the stewpan with the butter and gravy, and cook slowly until tender. Season to taste, add the tomato puree and cheese, and make thoroughly hot. Meanwhile lard the breast of the pheasant in close rows, roast it in front of the fire from £ to i£ hours, according to size, then divide it into neat joints. Turn the macaroni on to a hot dish, arrange the pheasant on the top of it, and serve the sauce separately. Time. — To cook, from £ to i£ hours. Average Cost, pheasant, from 35. 6d. Sufficient, 4 to 6 persons. Seasonable, October to February. 3738.— POLENTA "ALLA BOLOGNA." Ingredients. — 3 or 4 sausages, i Ib. of Indian corn meal, i pint of boiling water, £ of a pint of tomato puree, grated Parmesan cheese, butter, salt and pepper, breadcrumbs. Method. — Stir the polenta gradually into the boiling water, add salt to taste, stir until smooth, and let it cool. Put the sausages into boiling water, cook them for 10 minutes, and when cool, remove the skins and cut them into slices. Place a layer of polenta at the bottom of a fireproof baking-dish, cover with a layer of sausages, add a little tomato puree, a good sprinkling of cheese, and a seasoning of salt and pepper. Repeat until the dish is full, cover lightly with breadcrumbs, add a few bits of butter, bake in a moderate oven for about £ an hour, and serve hot. Time. — From 50 to 60 minutes. Average Cost, is. to is. 3d. Sufficient 3739._POLENTA « ALLA PARMIGIANA." Ingredients. — i Ib. of Indian corn meal, i pint of boiling water, grated Parmesan cheese, oiled butter, salt. Method. — Stir the meal, a little at a time, into the boiling water, add salt to taste, cook over the fire until perfectly smooth, then spread on a dish in a layer about \ an inch thick. When quite cold cut into strips or small squares, pile in layers on a buttered baking-dish, sprinkle each layer liberally with cheese, pour 2 or 3 tablespoonfuls of oiled butter over the whole, and bake for about \ an hour in a moderate oven. Time. — About 2 hours. Average Cost, 6d. to 9d. Sufficient for 3 or 3740.— POLENLINA "ALLA VENEZIANA." Ingredients. — 2 tablespoonfuls of Indian corn meal, 3 ozs. of butter, 2^ pints of milk, salt and pepper, fried croutons. Method. — Mix the meal smoothly with a little cold milk, stir it into the rest of the milk when quite boiling, and continue to stir and cook for 20 minutes. Add salt and pepper to taste, stir in the butter, a small piece at a time, and serve with the fried croutons. Time. — About \ an hour. Average Cost, lod. Sufficient for 5 or 6 3741.— PUREE "ALLA SOUBISE." (Fr.~ Puree d'Oignons.) Ingredients. — 4 Spanish onions, £ a pint of haricot beans, 3 ozs. of butter, stock, nutmeg, salt and pepper, fried croutons. Method. — Boil the haricot beans until tender, and rub them through a fine sieve. Cut the onions into dice, fry them in butter until soft, but without browning, then pass them through a sieve. Place both onion and haricot purees in a stewpan, add a pinch of nutmeg, a seasoning of salt and pepper, and dilute gradually with stock until the desired consistency is attained. Boil gently until quite smooth, then serve with croutons of fried bread. Time. — About ij hours. Average Cost, lod. to is. Sufficient for 3742. -RICE "ALLA CASALINGA." (Fr.-^-Riz au

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3748.— SPINACH CROQUETTES. (Fr.— Croquettes d'Epinards.) Ingredients. — 4 or 5 Ibs. of spinach, 3 ozs. of butter, 2 eggs, nutmeg, salt and pepper, frying batter (see Apple Fritters, p. 979), frying-fat. Method. — Wash and pick the spinach, put it into a saucepan with just sufficient water to prevent it burning at the bottom, and cook until tender. Drain well, chop finely, and if convenient, pass it through a sieve. Place it in a stewpan with the butter, add a good pinch of nutmeg, and salt and pepper to taste. Stir over the fire until hot, then add the eggs previously beaten, and continue to stir and cook until the puree thickens. When quite cold, form the preparation into corkshaped pieces, dip them into the prepared batter, and fry in hot fat until crisp and lightly browned. Drain well, and serve as hot as possible. Time. — From 2^ to 3 hours. Average Cost, is. 3d. Sufficient for 5 or 6 persons. Seasonable, March to December. 3749.— SPINACH " IN RICCIOLI." (Fr.— Rissolettes cTEpinards.) Ingredients. — 3 eggs, spinach puree (see Spinach Croquettes, Xo. 3748 ), olive-oil, butter, grated Parmesan cheese, salt and pepper. Method. — Beat the eggs well, mix with them enough spinach to make them green, and season to taste. Heat a little oil in a small fryingpan, cover the bottom with a very thin layer of the egg preparation, fry lightly, then toss or turn and cook the other side. Repeat, and when all is fried, place the pancakes one above the other, and cut them into sections or wide strips. Fry them lightly in hot butter, and sprinkled with clu Time. — £ an hour. Average Cost, is. 6d. Sufficient for 5 or 6 persons. Seasonable, -March to December. 3750.— SPINACH PUDDING. (Fr. - - Pouding aux 'Epinards.) Ingredients. — 2 Ibs. of spinach, £ a Ib.of veal forcemeat, 2 ozs. of butter, 3 yolks of eggs, £ of a pint of Bechamel sauce. No. 177, salt and pepper, brown sauce (see Sauces, No. 233). Method. — Pick and wash the spinach, boil until tender in a saucepan with just sufficient water at the bottom to prevent it burning, then chop finely, and pass through a sieve. Heat the butter in a stewpan, add the spinach puree, yolks of eggs and Bechamel sauce, and season to taste. Stir over the fire until the mixture thickens slightly, then let it cool, and add the forcemeat. Turn into a well-buttered mould, cover with a buttered paper, and steam gently from 35 to 45 minutes. Unmould, and serve with good brown sauce. Time. — About i£ hours. Average Cost, is. gd. to 2s. 3d. Sufficient for 4 or 5 persons. Seasonable, March to December. 3751.— SPINACH SOUFFLE. (Fr.— Souffle d'Epinard.) Ingredients. — i a pint of spinach puree, 3 whites of eggs, 2 yolks of eggs, salt and popper. Method. — Prepare the puree as directed in the recipe for Spinach Croquettes, No. 3748. After passing through the sieve, place it in a small stewpan, season to taste, then add the yolks of eggs, and stir over the fire until the puree thickens. Let it become quite cold, add the whites of eggs stiffly-whisked, stir them in as lightly as possible, and half nil china or paper ramakin cases with the preparation. Bake in a hot oven until set, then serve as quickly as possible. Time. — To bake, about 10 minutes. Average Cost, 8d. Sufficient for 6 or 8 ramakins. Seasonable, March to December. 3752._TOMATOES "ALL' INDIANA."

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Ingredients. — 10 ozs. of rice, f of a pint of tomato puree (either tinned or made by passing tomatoes through a fine sieve), breadcrumbs, Method. — Wash the rice, put it into a large saucepan of salted boiling water, boil rapidly for 10 minutes, then drain well. Put a layer of rice at the bottom of a well-buttered baking-dish, cover with tomato puree, and season with salt and pepper. Repeat the layers, cover the surface rather thickly with breadcrumbs, and add a fe.w bits of butter. Bake in a moderate oven for 40 minutes, and serve in the dish. Time. — About i hour. Average Cost, is. to is. 3d. Sufficient for 3753._TOMATOES "AL PANE." (Fr.— Baked

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i turkey, £ a Ib. of sausages, £ a pint of chestnuts boiled and peeled, 8 French prunes scalded, halved and the stones removed, 4 pears pared and quartered, i glass of white wine, slices of bacon, butter, pepper and salt. Method. — Parboil the sausages, and when cool remove the skins and cut into slices. Heat from i£ to 2 ozs. of butter in a stewpan, put in the chestnuts, prunes and pears, and add the liver of the turkey, previously blanched and coarsely chopped. Fry gently for a few minutes, then drain well from the butter, add the wine, and stuff the breast of the turkey with this preparation. Cover the breast with slices of hot bacon, baste well with hot butter or fat, and cook in a moderate oven for about 2 hours, basting frequently. Time. — To cook, from i£ to 2 hours. Average Cost, Turkey, from 6s. 6d. Sufficient, a small turkey, 8 persons. Seasonable from September to February. 3757.— VENETIAN SOUP. (Brodetto Veneziano.) This is a rich beef broth, mixed with beaten yolks of eggs, lemonjuice and served with thinly cut slices of French rolls, previously

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The Cookery in Australia is of course English in character, while in the hotels the French cuisine plays a prominent part just as it does here. The various dishes which are peculiar to the country are those obtained from animals and fruits indigenous to the soil, such as Kangarootail The Food Supply of Australia is excellent and abundant. In the towns the price of mutton varies from 3d. to 4d. per lb., 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 England, such as trumpeter, schnapper, flathead, barracouta, etc. 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 comprised almost entirely of such food is undesirable. Fresh water fish are most abundant in both creeks and rivers; 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 England, there are many unknown 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 parts of Australia, It is excellent plainly boiled and •erved with white sauce. 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i Ib. of fine white flour, \ a Ib. of castor sugar, 6 ozs. of butter, 2 eggs, i teaspoonful of ground cinnamon, £ 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 stifflywhisked 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 oublie 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 oublie, about 2 minutes. Average Cost, is. 9d. to 2s. Sufficient for about 2 Ibs. Seasonable at any time. 3834.— PEACH PICKLE. Ingredients. — 2 Ibs. of dried peaches, £ a Ib. of brown sugar, \ a Ib. of salt, 2 ozs. of curry powder, 6 large onions sliced, 6 chillies shredded, 6 large pieces of ginger, i tablespoonful of pepper, i 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 1 2 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, 33. 6d. to 43. Sufficient for about 5 quarts. Seasonable at any time. 3835.— PICKLED STEAK. Ingredients. — 2 Ibs. of steak, 2 onions sliced, 2 or 3 tablespoonfuls of tarragon vinegar, i tablespoonful of salad oil, 24 white peppercorns, 6 cloves, i 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 «. K.u fire. Strain the marinade into a stewpan, boil up, season to taste, 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. to 33. 6d. Sufficient for 5 or 6 persons. Seasonable at any time. 3836.— POFFERTJES. (Dutch Fritters.) Ingredients. — 6 ozs. of flour, 4 ozs. of butler, 3 eggs, £ a pint of milk or water, about % a Ib. 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 stiffly, 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. Time. — To fry, about i $ minutes. Average Cost, is. to is. 3d. Suffi3837._SAVOURY RISSOLES. (Frickadels.) (An old

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — \ a Ib. of finely-chopped raw mutton, 2 tomatoes, 2 rather thick slices of stale bread, I very small onion finely chopped. 2 eggs, nutmeg, salt and pepper to taste, breadcrumbs, J of a pint of curry sauce (No. 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 tintomatoes through a fine sieve. Mix the meat, bread, tomato pulp and onion together, add nutmeg, salt and pepper to taste, and stir in i 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. Time. — About i£ hours. Average Cost, about is. 3d. Sufficient for 3838.— SAVOURY RISSOLES. (Frickadels.) (Another Ingredients. — % a Ib. of finely-chopped cooked mutton, 2 slices of bread, i small onion finely chopped, 2 eggs, breadcrumbs, salt, pepper, and nutmeg to taste, \ a Ib. of mushrooms, 2 ozs. of butter, i mediumsized onion sliced, £ 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 together, 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 sauce. Stir until boiling, put in the rissoles, let all stew gently for about £ an hour, and serve. Time. — About 2 hours. Average Cost, is. 6d. to is. 9d. Sufficient for 3839.— SWARTZUIR. (An old Cape Recipe.) Ingredients. — 2 or 3 Ibs. of neck of mutton, i onion, i breakfastcupful of white flour, 2 ozs. of tamarinds, i pint of boiling water, 6 cloves, i teaspoonful of brown 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 i 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. Time. — About 2 hours. Average Cost, 2s. 6d. to 35. 6d. Sufficient for

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3875.— APRICOTS, TO DRY. Ingredients. — Apricots (not quite ripe), sugar. Method. — Pare, halve and stone the fruit, pack it rather closely in a fireproof jar, and place the jar in a saucepan of boiling water. Cook until the apricots are quite tender, then drain well, place them on dishes in single layers and dredge them liberally with sugar. Let them remain in a warm place until dry, then pack in air-tight tins, with paper between each layer. Peaches, nectarines and plums may be dried by above method. Time. — About 24 hours. Seasonable from August to September. 3876.— BLUEFISH, BAKED. Ingredients. — i bluefish, i cupful of cracker (biscuit) crumbs, 2 tablespoonfuls of butter, i tablespoonful of capers, i tablespoonful of lemon juice, i teaspoonful of chopped parsley, i teaspoonful of salt, J of a teaspoonful of pepper, about \ a cupful of cold water. Method. — Wash and dry the fish. Mix all the ingredients together, stuff 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 45 to 60 minutes, meanwhile basting the fish occasionally with butter or fat. Serve with a suitable sauce. Time. — To bake, about i hour. Average Cost, is. 6d. Sufficient for 3 or 4 persons. Seasonable all the year. 3877.— BLUEFISH, TO COOK. Broiling or grilling will be found peculiarly adapted to this delicious, but somewhat rich fish. It is also very good boiled or baked. 3878.— BUCKWHEAT CAKES. Ingredients. — i cup of buckwheat flour, £ a cup of Indian corn meal, \ a cup of fine flour, £ of a cup of brewer's yeast, % a teaspoonfnl of salt, £ of a teaspoonful of carbonate of soda, i pint of boiling milk or 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. Time. — To bake, about 10 minutes. Average Cost, /d. Sufficient for i £ Ibs. of cakes. Seasonable at any time. 3879.— CANNED CORN. Ingredients. — i can of corn, i oz. of butter, £ a pint of milk, i teaspoonful of milk, i teaspoonful of sugar, i teaspoonful of talt, i saltspoonful of pepper. Method. — Simmer the corn, milk, sugar and seasoning together for 20 minutes, then stir in the butter and serve. Time. — About 20 minutes. Average Cost, is. 2d. Sufficient for 2 or Note. — For other recipes see Nos. 1492-1497. 3880.— CHICKEN SOUP AND GREEN CORN. Ingredients. — i chicken or small fowl, i dozen ears of green corn, £ of a Ib. 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. Time. — About i£ hours. Average Cost, 43. Sufficient for 3 or 4 persons.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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TRUSSING may be said to be one of the most important arts in connexion 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, nevertheless, to be a part of the education of each one. Realizing the importance of this branch of the cook's art, and knowing how difficult it is to learn from written instructions, we have prepared a series of illustrations 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 off 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Aiguillettes (Fr.). Needles. Small strips of cooked meat or fish. Aguille-a-Brider (Fr.). Larding needle. Ajoutees (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 de (Fr.). After the style or fashion of, e.g., a la Fra^aise, French style; a la Reine, Queen style; a I'lmperatrice, Empress style; a la Russe, Russian style, etc. A rAllemande. German style. A term applied to dishes prepared in a manner peculiar to Germany. Thus a dish garnished with sauerkraut and pork (pickled and boiled) is called a rAllemande. A dish garnished with potato quenelles or smoked sausages may be similarly defined. Allemande (Fr.). A white reduced veloute sauce, made from veal stock, thickened with flour, cream, yolk of egg, and seasoned with nutmeg and lemon -juice. Allerei (Ger.). Name of a German dish, consisting of stewed early spring vegetables. A kind of macedoine of vegetables, popular in Leipzig. Aloyau (Sirloin). The sirloin of beef is said to owe its name to King Charles II, 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, — 4 Arise, thou famed Sir Loin ! ' ' Ambigue (Fr.). A term indicating that the meat and sweets are served at the same time. Ameaux (Fr.). Pastry made of puff paste and eggs. Amirale (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 entremets. Anglaise (a 1') (Fr.). English style. Affixed to a dish usually, but not necessarily, implies that it consists of something plainly roasted or boiled, or that the dish is prepared in a style typical of England. Angouste (a I') (Fr.). An American garnish for meat entrees, consisting of baked eggs. Appereils (Fr.). Different ingredients mixed together into a puree or paste. Appetissants (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, bayleaves, tarragon, chervil, etc. Aspic (Fr..). A savoury jelly, used as an exterior moulding for cold savouries and entrees of fish, poultry, game, etc. Also used for garnishing. A 1'aspic, set in aspic, or garnished with aspic. Aspiquer (Fr.). A Parisian culinary phrase, meaning to put lemon-juice or " reduced vinegar " into a jelly, a sauce or a gravy (gouffe); the expression is however misleading, the proper term is aciduler, to acidulate. Assaisonnement (Fr.). Seasoning, salt and pepper, etc. Forcemeat, condiment, sauce. Assiette (plate) (Fr.). Assiettes are the small entrees and hors d'oeuvres, the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, etc., if served upon a plate, are termed

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cretes (Fr.). Giblets of poultry or game. Croquantes (Fr.). A transparent mixture of various kinds of fruit and boiled 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. Croustades (Fr.). Shapes of fried bread, rice or pastry, in which various mixtures are served. Croutes. Blocks or shapes of fried bread, used as a basis for dressing salmis, whole birds, etc. Croute-au-pot. Clear soup garnished with small crisply-baked slices of Croutons (Fr.). Sippets of fried or toasted bread cut into dice shapes and fried, used for garnishing dishes. Cuilleres do cuisine (Fr.) 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. Faire la cuisine, to cook or to dress victuals. Cuissot. The haunch. Cuissot de veau, cuissot de cochon, cuissot de boeuf. etc. Culinaire (Fr.). This term is applied to anything connected with the kitchen or the art of cooking. A good cook is called " un artiste culinaire." Culotte. Aitchbone of beef. Curasao (Fr.). A liqueur prepared from the yellow part of the rind of a peculiar kind of bitter orange grown in the island of Cura9ao, S.America, whence its name. Used for flavouring creams, jellies, ices, etc. Dampfnudeln (Ger.) (literally steam-nudels). Ribbon macaroni steamed. A sweet dish popular in Germany. Dariole (Fr.). A kind of small entree pate, 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'Artois (Fr.). A kind of French pastry (puff paste and jam). Daub or Daube (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, beignets, etc. A kind of potato croquette. Known in Germany as Berliner Pfannkuchen. De*brider (Fr.). To untruss; to remove the strings or skewers from a piece of meat or bird. D6graisser (Fr.). To skim off fat or grease from soups, etc. Desosser (Fr.). To bone; to remove the bones from meat, poultry, or game. 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 VIII's time was at i i 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. Drag£es (Fr.). Sugar plum (Eng.). A kind of sweetmeat made of fruits, small pieces of rinds or aromatic roots, covered wi th 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 mushrooms, 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 cookery. A savoury puree (mince) and a sauce are known by this name. Echauder (Fr.). To steep in boiling water. This is often done with fowls or game, to facilitate the removing of the feathers or hair. Eclair (Fr.). A French pastry filled with cream or custard.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eeossaise (a 1'). Scotch style. Eminc6 (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 les emonde." En couronne. Anything dished in the shape of a crown. Entr6e (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 lamb or mutton braised and divided into small portions, egged, crumbed and fried. Also denned as a dish of alternate cutlets of the neck and Escalopes (Fr.). Thin round steaks of veal called " collops." Obsolete cascalope, meaning thin slices of any kind of meat, usually egged, crumbed and fried. Fish, meat, etc., served in scallop shells. Escargot (Fr.). The edible vineyard snail. Estouflade (Fr.) or Etuv6e. A term used to denote a way of cooking meats, etc., slowly in a covered stewpan. Faire Revenir (Fr.). A term often used in French cookery books; meaning to partially fry meat or vegetables, slightly browning without actually cooking them.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fanchonnettes (Fr.). Small custard tartlets masked with meringue. Farce (Fr.). Forcemeat or stuffing, 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 (Fr.). A vegetable puree soup seasoned with savoury herbs. Faux (Fr.) (false). Used in " potage a la fausse tortue " (mock turtle soup). F6cule (Fr.). A fine flour used for binding soups and sauces. Fermiere (£ la) (Fr.). Farmhouse style. Denotes a garnish consisting of cooked carrots, lettuce, cauliflower, and small round fried pot r Feuilletage (Fr.). Puff paste; leafy, flaky. Fidelini (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..i fish also are called fillets. Financiere (Fr.). Name of a very rich ragout 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. Flamande (a la). (Fr.) Flemish style. A garnish consisting of braised savoy cabbage and a macedoine of vegeta: 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 puff paste, baked, used for garnishing entrees. Flummery (Eng.). Cold sweet dish, mainly of cereals, originally of oatmeal set in a mould and turned out. To be eaten with \\ine. cider, milk or a compound sauce. Dutch flummery is made with isinglass, yolks and flavourings; Spanish flummery, of ueain. rice flour, cinnamon and sugar; to be eaten with sweet Foie-gras (Fr.). Fat goose liver. Foie de veau (Fr.). Calf's liver. Foncer (Fr.). To line the bottom of a stewpan with slices of ham or bacon. Fond (Fr.). Strong gravy, meat, stock; bottom, as in " fond d'artichaut." Fondant (Fr.). Melting. A soft kind of icing; dessert bon-bons. Fondue (Fr.). A preparation of melted, uinaily ni.ulr in Sun/erland. A savoury. Fouette"e (Fr.). Whipped with the whisk. Fourr6 (Fr.). Coated with sugar, cream, etc.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gateau (Fr.). A round flat cake, generally decorated. Essentially a cake made of well-beaten butter dough. Gaulre (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. Gel6e (Fr.). Jelly. Inspissated juice of fruit or meat. "En gelee," set very thinly in sweet or savoury jelly.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Guin6e pepper (Eng.). Poivre de guinee (Fr.). A kind of cayenne, prepared from the seeds of the ripe chilli or capsicum annum. Also called chilli pepper. Large quantities of this aromatic plant are grown in Cayenne, in South America. The name of Guinee 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. Guisado (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 Hache (Fr.). Minced meat, finely sliced meat. Hacher-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 paunch and boiled for several hours. Robert Burns greatly esteemed this dish, which was, it is said, a favourite dish of the Romans. Halaszle. A Hungarian fish stew. Haricots panache* (Fr.). French beans or string beans mixed with flageolets (green kidney beans). Hatelet (Fr.). A small silver skewer garnished with cut roots, truffles, mushrooms, aspic, cocks' combs, etc., used for ornamenting fish and remove Hatereau (Fr.). A dish of sliced liver; a ragout popar in Bretagne. Hautboy (Eng.). A species of strawberry. Hautgout (Fr.). Good taste. High flavour or strong seasoning. Hollandaise (Fr.). Dutch style. Name of a cream-like sauce served with fish or vegetables.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. " Hure (Fr.). Boar or pig's head; also head and shoulders of some large fish. Hure de sanglier (Fr.), Wild boar'^ head. Indienne (a 1') (Fr.). Indian style, peculiar to India. Irlandaise (a 1') (Fr.). Irish style. This term is applied to dishes containing potatoes in some form, either introduced during the process of cooking, or else served round a dish to form its garnish. Jambon (Fr.). Ham. Name given to the hind leg of pork, which is salted and cured or smoked. Jambonneau (Fr.). A very small ham. Jardiniere (Fr.). A garnish of mixed spring vegetables; vegetables stewed down in their own sauce. JauneMange (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. Jernik-Kalwasi. A Russian dish, consisting of semolina, milk and honey. 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 of mixed vegetables. Junket (Eng.). From the Latin word juncus. Name of a favourite Devonshire dish, which consists of milk turned with rennet, double cream, sugar and ground cinnamon or other flavouring. Usually served with fruit, fresh or preserved. Jus (Fr.). Juice, broth, gravy. The juice of cooked meats seasoned, but without any liaison (thickening). Kabobs (Khubab) 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 vermicelli. Kaimak. A Russian sweet, similar to cream custard. Kari. The translation in French or German of the English word " curry."

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Napper (Fr.). To cover a dish with a layer of thick sauce, jelly or jam. Naturel (Fr.) {au natural). Plain, simple. Plainly and quickly prepared. Navarin (Fr.). 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 principal garniture of a navarin. Negus. Name of a hot drink composed of port wine, sugar, nutmeg and lemon-juice; so-called after Colonel Negus (in the reign of Queen

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Noix de 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 garnish. Norraande (ala)(Fr.). Normandy style, with the exception of a dish known as 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, almonds, pistachios, etc. Nouilles (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 nectarine 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. Orloff. A number of dishes or their garniture are thus styled. OrlotT is the name of a magnificent diamond, owned by the Russian Count Alexis Grloff, 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. Paillasse (Fr.). A grill over hot cinders. Pain (Fr.). Bread, forcemeat, fruit puree, etc. Pain d'e"pice (Fr.). Spiced bread; a kind of gingerbread. Palais de boeuf (Fr.) Ox palate. Panach6 (Fr.). Striped, streaked, variegated. Mixed with two or more kinds of vegetables, fruits, etc.; also salads, jellies, or creams. Panada. Culinary paste of flour and water or soaked bread, used for preparing forcemeat or stuffing. Paner (Fr.). To egg and breadcrumb.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Romaine (Fr.). Cos lettuce. " A la Romaine," Roman style. Romankeintjes (Du.). A Dutch pastry made of eggs, sugar, and almonds. Roquefort (Fr.). Roquefort, a highly-esteemed French cheese. R6ti (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 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 eggs. Saccharometer. A culinary thermometer. An instrument to test the various degrees of heat for cooking. Saignant (Fr.). Underdone, bloody. Saindoux (Fr.). Hog's lard. Used for frying and for modelling socles, flowers, etc. Salade (Fr.). Salad. Raw herbs, edible plants, raw and cooked vegetables, etc., dressed with oil and vinegar. Salamandre (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 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. Salmagundi. 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 Salmis. A hash made of half -roasted game. Salpicon. A mince of poultry or game with ham, tongue, and mushrooms, used for croquettes, bouchees, rissoles, etc. Salsify or Salsifls. An edible plant; sometimes called oyster plant, the flavour of the root resembling somewhat that of the oyster. Salzgurken (Ger.). 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. Sarbotiere (Fr.). A pewter freezing-pot or freezing-pan. Sassafras. 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. Saucer (Fr.). To sauce over the contents of a dish. Sauciere (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 (Fr.). Sourkrout (Eng.). A kind of pickled cabbage; cabbage preserved in brine. A national dish of Germany. Served hot with bacon or sausages. Saugrenee (Fr.). A French process of cooking, implying stewed with a little water, butter, salt, and herbs. Despois a la saugrenee are stewed peas, cooked as above described.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Saurer (Fr.). To dry or cure in smoke. Saute-pan. Sautoire (Fr.). A shallow, thin-bottomed cooking-pan made of copper. Sauter (6e) (Fr.). To toss over the fire, in a saute or frying-pan, with little butter or fat. Anything that requires a sharp fire and quick cooking. Sauterne (Fr.). A French white wine, produced at Sauterne, 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 mushrooms, gherkins, and braised Scots Kail. Name of a thick broth; a kind of pot-au-feu, served as a standing dish in Scotland. A variety of cabbage. Sevigne' (Fr.). A French soup named after the Marchioness Sevigne, of Rabutin-Chantal, a French authoress, born 1626, died 1696. Sillsillat. A Swedish dish; a salad of pickled herring, with mussels, meat, eggs, onion and beetroot. Simnel cake. A Lenten or Easter cake, with raised crust, coloured with saffron, the interior being filled with the materials of a very rich plum pudding. They are made up very stiff, boiled in a cloth for several hours, then brushed over with egg, and baked. Singer (Fr.). To imitate. To dust with flour from the dredging-box. Slapjack. A kind of broad flat pancake. Sling. A drink made of rum and water, sweetened with grated nutmeg. Socles. 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 entrees. 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 puree. Souffl6 (Fr.). A very light baked or steam pudding; an omelet. Also applied to light savoury creams. Souffle1 glace* (Fr.). A very '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 (Fr.). 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. 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. Stechi. A Russian oatmeal soup. Stirabout. Name of an Irish dish similar to Scotch porridge. Succotash. 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Supreme (Fr.). 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 glasses. Tagliarini (It.). A kind of macaroni paste cut in fine shreds. Tailler la soupe (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. Tamis (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.). Estragon (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. Terrine (Fr.). A small earthenware pan or pot, used for potting foie-gras, pates and potted meats. A tureen for soup. Tete de veau (Fr.). Calf's head. Timbale (Fr.). Literally " kettle-drum." A kind of crusted hash baked in a mould. Tobasco. Name of a savoury Indian dish. Toddy. 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 sweetened; an egg punch. Tomber a glace (Fr.). To reduce a liquid till it has the appearance of a thick Tonalchile (Fr.). Guinea pepper. Topinambours (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 garnishing. 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. Tourte (Fr.). An open tart baked in a round shallow tin; also a flat dough case in which ragouts are served. Tourtelettes (Fr.). Small tartlets. Tranche (Fr.). Slice. Mostly applied to salmon, cod, etc. Trautmannsdorff (Ger.). Name of an Austrian count, born 1749, died 1827. Several sweets are stvled after his name, Trousser (Fr.). To tie up, to truss a bird. Truffer (Fr.). To garnish a sauce with truffles, or to season the interior of poultry or game with truffle stuffing, such as capons, turkeys, and pheasants. Truite saumon6e (Fr.). Salmon trout. Tutti-frutti (It.). An Italian expression for various kinds of fruits, or a mixture of cooked vegetables.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Velout6 (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-pr6 (Fr.). Name of a green herb sauce or garnish. Viande (Fr.). Meat, viands. An ancient name for victuals. Viennoise (si la). Vienna or Viennese style. Vin blanc (au) (Fr.). Dressed with white wine. Vinaigre (Fr.). Vinegar. Vinaigrer, to season with vinegar. Vinaigrette (Fr.). A sauce of vinegar, oil, pepper, and herbs. Volaille (Fr.). Poultry, chicken. Vol-au-vent (Fr.). A light round puff paste crust, filled with delicatelyflavoured ragouts of chicken, sweetbread, etc. (d la financiere). Volie're. Birdcage style of dressing poultry or game. Vopalliere. A dish of small chicken fillets, larded and braised, served with truffle sauce. Vraie 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, thickened over the fire and served hot in glasses. Zambaglione. A kind of chocolate cream, served in glasses either hot or Zephire (Fr.). Name of a small oval-shaped forcemeat dumpling, a kind of quenelle, poached and served with a rich sauce. Zuppa al brodo. A fish broth with toasted bread and cheese. Zythum or Zythos. A liquid made from malt and wheat; a kind of malt beverage.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 object, 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 d la Russe 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 d la Russe 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, \vith 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 tablespoon 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 c must be accompanied by appropriate carving-knives and forks, and each entree, 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, pickles, butter, sifted sugar, water carafes, sauces, etc., is determined by the number of dishes and the space available.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The introduction of soup into the second course is the most remarkable 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 cockles 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 arranged on the right, and eggs a la mode and radishes on the left, the centre of the table being reserved, as in the first course, for the blackcaps.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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; 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, should 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 allowed 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 cut 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, cruets and salt cellars may next be laid. Of the former 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 by a fish knife and a soup spoon, and on the left by the fish fork; other knives and forks are supplied with the plates for the different courses. The question of 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 are 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, 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 should 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 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 \vh< n the ice pails are to be found; decanted wines are put on the sideboard.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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; 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 leave herself free to devote herself to her guests. The instrumental pieces chosen on these occasions should not be long ones, and a good break should be made between each song, solo or recitation for cr nversation, 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 buffet 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 coffee 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 accompaniments 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 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 contrasted; 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 difficult 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, croquettes, 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 addition, 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 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fritters with Red Currant Jelly, Eggs, Swedish Style, • Poach the fillets for R minntes in white wine, flavoured with lemon juice. Drain, and thrm in a flat dish, coat wit'i rich white sauce, mixed with a tablespoonful of grated cheese, and brown in a quick oven.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 aft'ect the other male domestics, DOMESTIC SERVANTS AND THEIR DUTIES i;b3 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 footman, and see to the cleanliness of everything at table. On taking away, he removes the tray with the china and plate, for which he is responsible. At luncheon, he arranges the meal, and waits unassisted, the footman being now engaged in other duties. At dinner, he places the silver and plated articles on the table and sees that everything 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 th 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 cvcry-day family dinner is not put upon the table, the chief manservant 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. Entrees have now so superseded the old-fashioned joints, that a skilful carver can easily manage to do ail 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.'.(Units leaving the room. Before dinner he should satisfy himself that the lamps, candles, electric globes or gas burners are in perfect order, if not lighted, which will usually 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, s to the lights; he then returns to his pantry, prepared to answer the bell, and attend to the company, while the footman is clearing away and cleaning the plate and glasses. At tea he again attends. At bedtime he appears with the candles; ks up the plate, secures doors and windows, and sees that all the.ire safe. In addition to these duties, the butler, where only one footman is kept, v, ill be required to perform some of the duties of the valet and to pay But the real duties of UKbuik-r arc in the wine cellar; there »uld be competent to advis.- his master as to the price and qu;ilit\ of the wine to be laid in; " 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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There are various methods of fining wine; eggs, isinglass, gelatine and gum Arabic are all used for the purpose. Whichever of these articles is used, the process is always the same. Supposing eggs (the cheapest) to be used: — Draw a gallon of wine and mix i quart of it with the white of 4 eggs, and stir with a whisk; afterwards, when thoroughly mixed, pour it back into, the cask through the bunghole, and stir up the whole cask in a rotary direction with a clean split stick inserted through the bunghole. Having stirred it sufficiently, pour in the remainder of the wine drawn off, until the cask is full; then stir again, skimming off the bubbles that rise to the surface. When thoroughly mixed by stirring, close the bunghole, and leave it to stand for 3 or 4 days. A cask of clarified wine will fine thirteen dozen bottles of port or sherry. The other clearing ingredients are applied in the same manner, the material being cut into small pieces, and dissolved in a quart of wine, and the cask stirred in the same manner.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is important that casks for wine or ale should be perfectly clean and free from any acid smell or mustincss before they are used. Lactic and acetic acid get absorbed in the wood very often, and do great damage to fermenting liquid. The ordinary way of washing a cask is with boiling water, and when cool examining it with a light inside. If thenbo any sour or musty smell, however, lime must be used to..• it. Break the lime into lumps and put it in the cask dry (it will take from 3 to 4 Ib. for each cask), then pour in as many gallons of boiling water as there are pounds of lime, and bung. Roll the cask about now and then, and after a few hours wash it out, steam it, and let it cool.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the plate in a strong lather of common yellow soap and boiling water to remove all grease and wipe it quite dry; then mix as much hartshorn powder as will be required into a thick paste, with cold water or spirits of wine; smear this lightly over the plate with a piece of soft rag, and leave it to dry. When perfectly dry, brush it off quite clean with a soft plate-brush and polish the plate with a dry leather. If the plate be very dirty or much tarnished, spirits of wine will be found to answer better than the water for mixing the paste.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil soft rags for 5 minutes (nothing is better for the purpose than the tops of old cotton stockings) in a mixture of new milk and hartshorn powder, in the proportion of i oz. of powder to a pint of milk; as soon as they are taken out wring them for a moment in cold water, and dry before the fire. With these rags rub the plate briskly as soon as it has been well washed and dried after daily use. A most beautiful deep polish will be produced, and the plate will require nothing more than merely to be dusted with a leather or a dry, soft cloth before it is again put on the table.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lamp-trimming requires a thorough acquaintance with the mechanism of the lamp; clean out the reservoir occasionally with hot water; when this is done, all the parts should be carefully dried before filling again with oil. When lacquered, wipe the lacquered parts with a soft brush and cloth, and wash occasionally with weak soap-suds, wiping carefully afterwards. Brass lamps may be cleaned with oil and rottenstone every day when trimmed. With bronze and other ornamental CHINA AND EARTHENWARE, CHINA AND EARTHENWARE, lamps, more care will be required, and soft flannel and oil only used, to prevent the removal of the bronze or enamel. Brass-work or any metal work not lacquered may be cleaned with a little oil and rottenstone made into a paste, or with fine emery-powder and oil mixed in the same manner. A small portion of sal-ammoniac, beat into a fine powder and moistened with soft water, rubbed over brass ornaments, and heated over a charcoal fire, and rubbed dry with bran or whitening, will give to brasswork the brilliancy of gold. In trimming lamps, let the wick be cut evenly all round; as, if left higher in one place than it is in another, it will cause it to smoke and burn badly. The lamp should then be filled with oil from a feeder and afterwards well wiped with a cloth or rag. Small sticks, covered with wash-leather pads, are the best things to use for cleaning the inside of the chimney, and a clean duster for polishing the outside. Chimneys should not be washed. The globe of a moderator lamp should be occasionally washed in warm soap -and -water, then well rinsed in cold water, and either wiped dry or left to drain. Where candle-lamps are used, take out the springs occasionally and free them well from the grease that adheres to them.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Great care is required in washing glasses. Two perfectly clean bowls are necessary: one for moderately hot and another for cold water. Wash the glasses well in the first, rinse them in the second, and turn them down on a linen cloth folded 2 or 3 times, to drain for a few minutes. When sufficiently drained, wipe with a cloth and polish with a finer one, doing so tenderly and carefully. Decanters and water-jugs require very tender treatment in cleaning. Fill about two-thirds with hot but not boiling water, and put in a few pieces of well-soaped brown paper: leave them thus for 2 or 3 hours; then shake the water up and down in the decanters; empty this out, rinse them well with clean cold water, and put them in a rack to drain. When dry, polish them outside and inside, as far as possible, with a fine cloth. To remove the crust of port or other wines, add a little muriatic acid to the water and let it remain for some time. Fine pieces of coal placed in a decanter with warm water, and shaken for some time, will also remove stains. 3M

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The handles of knives should never be immersed in water, as, after a time, if treated in this way the blades will loosen and the handles discolour. The blades should be put in a jug or vessel kept for the purpose, filled with hot soda water. This should be done as soon after the knives are used as possible, as stain and rust quickly sink into steel.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An excellent paste for polishing harness and the leather work of carriages is made by melting 8 Ib. of yellow wax, stirring it till completely dissolved. Into this pour i Ib. of litharge of the shops, 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 is a little cool, mix this with i£ Ib. of good ivory-black; place on the fire, and stir till it boils anew, and then let it cool. When cooled a little, add distilled turpentine till the mixture has the consistence of a thickish paste. Scent with any essence at hand; thin when necessary from time to time by adding distilled turpentine.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix 2 ozs. of ivory-black, 4 ozs. of beeswax, \ an oz. 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put 2 Ib. of logwood chips, 3 ozs. of copperas, 3 ozs. of nut-gall, i oz. of indigo, a 6d. packet of British ink powder into 2 quarts of water, and let all boil gently for half an hour. This dye will be found very useful for harness which has been for some time neglected and become rusty-looking.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take i drachm of indigo, \ of an oz. of isinglass, \ an oz. of soft soap, 4 ozs. of glue, i pennyworth of logwood raspings and i quart of vinegar; boil the whole over a slow fire till reduced to i pint. A small quantity is then taken up on a piece of clean sponge and thinly applied to previously well cleaned harness, boots, etc.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt 4 ozs. of mutton suet with 12 ozs. of beeswax; add 12 ozs. of sugar-candy, 4 ozs. of soft soap dissolved in water, and 2 ozs. of indigo, finely powdered. When melted and well mixed, add \ a pint of turpentine. Lay the blacking on the harness with a sponge, and polish off with a brush.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For fawn or yellow-coloured leather, take a quart of skimmed milk, pour into it i oz. of sulphuric acid, and, when cold, add to it 4 ozs. of hydrochloric acid, shaking the bottle gently until it ceases to emit white vapours; separate the coagulated from the liquid part, by straining through a sieve, and store it away till required. Clean the leather with a weak solution of oxalic acid, washing it off immediately, and when dry apply the composition with a sponge.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gutta-percha may be used to protect the feet of horses when tender. Cut it into small pieces, soften with hot water, then mix with half its weight of powdered sal-ammoniac, and melt the mixture in a tinned saucepan over a gentle fire, keeping it well stirred. When required for use, melt in a glue-pot, scrape the hoof clean, and apply the mixture with a knife.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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All wounds of a bad character require the attention of an experienced veterinary, and they are best let alone till he comes. All that can be done is to sponge the place well with warm water to keep it clean. If the wound be not deep-seated, and also not in a dangerous place, the divided parts of the skin should be carefully drawn together by means of a few stitches with a needle and thread. Strappings of adhesive plaster may be made use of, friar's-balsam applied upon a piece of lint, and the whole secured by a bandage. When the edges of the wound are so far apart that they cannot conveniently be drawn together, the best plan is to apply a poultice, either of linseed meal or bread and water; the former is to be preferred, as retaining warmth for the longest time. If the place comes to a swelling, and is likely to break, it may be forwarded by the free use of the following liniment: — 4 ozs. of fresh olive-oil, i£ ozs. of spirits of turpentine, i oz. of tincture of camphor, i oz. of tincture of opium, the yolk of i fresh egg. Mix all these ingredients well together, and keep them in a bottle for use. Apply the liniment warm to the wound, but do not touch the surrounding swelling. When all the matter has been discharged, wash the part with warm water, and dress it with friar's -balsam or tincture of arnica diluted in the proportion of one part arnica to ten of water. If proud flesh appears, it must be got rid of by the judicious application of caustic, or by a little blue-stone or burnt alum.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This complaint is no doubt in some cases hereditary; but, in general, it is brought about by injudicious management, and especially by the use of mouldy hay. Owners of horses cannot 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. Never give long hay. Let the food be the most nutritious possible, and that which will go into the smallest compass, as cut hay, and corn, and a few beans. Also be careful never to let a broken-winded horse have water within an hour after taking him out. The breathing will be much improved, and the horse will do its work more pleasantly if a ball of the following mixture be administered about half an hour before he takes a journey. Mix together equal parts of linseed-meal, hog's lard, and tar; and give for a ball a piece about the size of a walnut, in paper.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 oz. of oxalic acid, \ an oz. of muriatic acid, \ an oz. of alum, % an oz. of gum-arabic, and \ an oz. 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 4 ozs. of ivory-black, 4 ozs. of treacle, i oz. of sulphuric acid, 2 spoonfuls of best olive oil, i £ 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 8 parts of treacle, i part lamp-black, i part sweet oil, i part gum-arabic, i part isinglass, 32 parts water, i oz. of spirits of wine, and a little ox-gall. Mix the treacle, lamp-black, sweet oil, gum and isinglass in the water; set the pipkin over the fire to heat, stirring it well; add the spirits of wine and ox-gall, and as soon as possible bottle it. Warm the bottle before using the blacking, which must be put on with a sponge.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i. Mix in a phial i drachm of chlorate of potass with 2 ozs. of distilled water, and when the salt is dissolved, add 2 ozs. of muriatic acid. Then shake well together in another phial 3 ozs. of strong spirits of wine, with £ an oz. of the essential oil of lemons; unite the contents of the two phials, and keep the liquids thus prepared closely corked for use. This chemical liquid should be applied with a clean sponge, and dried in a gentle heat, after which the boot-tops may be polished with a soft brush, and they will appear like new leather.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twice a month wash the head with a quart of soft water, in which a handful of bran has b«n boiled, and in which a little white soap has been dissolved. Next Wt> 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 up from the head, parting it with the fingers. If the hair has been very dry before the washing, a little pomatum should be used.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i oz. of gum-tragacanth, £ pint of cold water, 3 pennyworth of essence of almonds, 2 teaspoonfuls of old rum. Mode. — Put i oz. of gum-tragacanth into a wide-mouthed bottle with £ of a pint of cold water; let it stand till dissolved, then stir into it 3 pennyworth of essence of almonds; let it remain for an hour or two, and then pour 2 teaspoonfuls of old rum on the top. This should make the stock bottle, and when any is required for use, dilute it with a little cold water until the desired consistency is obtained, and keep it in a small bottle, well corked, for use. This bandoline improves the hair by increasing its growth and making it always smooth and glossy.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix 8 ozs. of elder-flower water, 4 ozs. of distilled vinegar, 2 ozs. of good rum, 4 drs. of glycerine, 4 drs. of tincture of bark well together, and apply the lotion every night; Note. — Loss of hair is often occasioned by a weak state of health, and tonics taken in those cases will do more towards restoring the hair than any washes.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour i pint of boiling water over i pennyworth of borax and \ a pint of olive-oil; let it cool; then put the mixture into a bottle. Shake before using, and apply with a flannel. Camphor and borax, dissolved in boiling water and left to cool, makes a very good wash for the hair; as also does rosemary-water mixed with a little borax. After using any of these washes, when the hair becomes thoroughly dry, a little pomatum or oil should be rubbed in, to make it smooth and glossy.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve a piece of soda in some hot water, allowing a piece the size of a walnut to a quart of water. Put the water into a basin, and after combing out the hair from the brushes, dip them, bristles downward, 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 a little 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; but take care not to put them too close to it. Wiping the bristles of a brush makes them soft, as does also the use of soap.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a pinch of powdered alum into a basin and break into it the white of an egg. Mix this up and spread over the hands just before retiring. The hands should have been previously washed in hot water and thoroughly dried. A little borax in the water used for washing the hands is an excellent thing, as also is dry oatmeal rubbed on after washing.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If the hands are washed in soft water with the best honey soap, and well rubbed dry with a soft towel, they will never chap. It is generally imperfect and careless washing and drying which causes this inconvenience. When the hands are badly chapped, rub them 2 or 3 times a day with lemon-juice, or rub them over occasionally with an ointment made of fresh hog's-lard washed in rose or elder-flower water, a spoonful of honey, 2 spoonfuls of fine oatmeal well beaten up with the yolks of 2 new-laid eggs; or a useful wash for chapped hands may be made by adding 14 grains of sulphuric acid to i pint of rose-water and 4 an oz. of oil of almonds, well shaken together, and when used diluted with a little water.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mode. — Mix 2 ozs. of tincture of benzoin, i oz. of tincture of tolu, \ a drachm of oil of rosemary well in a corked bottle. When required for use, add a teaspoonful of the mixture to a wineglassful of water, and apply the lotion where required night and morning, gently dabbing it in with a soft linen cloth.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Reduce 6 ozs. of the best starch to the very finest powder, and sift it through a piece of muslin; then rub into it 2 drachms of powdered orris-root. This powder can be tinted with rose-pink or a little stoneblue It can also, if desired, be scented with a drop or two of any essential oil, viz., lavender, lemon, or attar of roses; but the simple ingredients are quite sweet enough, and best without any addition. MILK OF ROSES (An Invaluable Wash for Sunburns, Freckles, etc.) Beat 2 ozs. of blanched almonds to a fine paste in a mortar, then add 12 ozs. of rose-water gradually, so as to make an emulsion. Have ready 2 drachms of soap, 2 drachms each of white wax and oil of almonds and reduce to a liquid in a covered jar near the fire. Work the mixture gradually into the mortar with the emulsion; strain the whole through a line muslin and add i drachm of oil of bergamot, 15 drops of oil of lavender, and 8 drops of attar of roses, which should previously have been mixed with 3 ozs. of rectified spirits. A cheaper preparation of milk of roses may be made by using i oz. of blanched almonds, 5 ozs. of rose-wrater, i oz. of spirits of wine, £ a drachm of Venetian soap, 2 drops of attar of roses, beating the almond in a mortar to a paste, then the soap in the same way, and mixing them, adding the rose-water and spirit; after which the mixture should be strained, and the scent added

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The delicious perfume known bv this name is a volatile oil, of soft consistency, nearly colourless, and which is for use dissolved in alcohol. The best quality is prepared at Ghazipoor, in Hindoostan. It is apt to be adulterated with sandal wood and other oils. In the spring of the year, the country about Ghazipoor is a vast garden of roses, and presents a most beautiful appearance. The flowers are gathered arid steeped in stone jars filled with water. These are set out in the open air over-night, and early in the morning the essential oil is skimmed off. This is the attar, and the water is sold for " rose-water." Two hundred thousand well-grown roses are required to produce half an ounce of the attar; and this quantity, when manufactured, sells, if genuine, for about £12 at the English warehouses. It is very difficult, however, to obtain the genuine article, as even the original manufacturers adulterate it. Fill a large earthen jar, or other vessel, with the leaves of rose-flowers 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 or 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mode. — Put 2 quarts of best vinegar, with 2 ozs. of each of sage, rosemary, mint, rue and wormwood, into a jar, and let it stand by the side of the fire for a week; then strain it, and add \ an oz. of spirits of

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Reduce to a very fine charcoal 2|- ozs. of areca nut, and pound as finelv as possible another \ oz. in its raw state, then mix with T oz. of finely powdered cuttlefish bone, and flavour with cloves or cassia according to taste.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take i peck of new lime; pour over it as much water as will leave about 2 gallons of clear liquid after it has been well stirred and has settled. In about 2 hours pour off the clear liquid into another vessel; then add to it 6 o/s. of pearlash; stir well, and when settled bottle for use. With this liquid wash the clothes, using a coarse piece of sponge for the purpose. If the clothes are of very fine fabric and delicate colour, the liquid must be diluted with clear, soft water.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To remove grease-spots irom cotton or woollen materials, absorbent pastes, purified bullock's blood, and even common soap, are used, applied to the spot when dry. When the colours are not fast, place a layer of tuller's-earth or pulverised potter's clay over the spot, and with a very hot iron. For silks, moires, and plain or brocaded satins, pour two drops of rectified spirits of wine over the spot, cover with a linen cloth, and press with a hot iron, changing the linen instantly. The spot will look tarnished, for a portion of the grease still remains; this will be removed entirely by a little sulphuric ether dropped on the spot, and a very little rubbing. If neatly done, no perceptible mark or circle will remain; nor will the lustre of the richest silk be changed, the union of the two liquids operating with no injurious effects from rubbing. Eau-de-Cologne will also remove grease from cloth and silk. Fruitspots are removed from white and fast-coloured cottons by the use of chloride of soda. Commence by cold-soaping the article, then touch the spot with a hair-pencil or feather dipped in the chloride, and dip immediately into cold water, to prevent the texture of the article being injured. Fresh ink-spots are removed by a few drops of hot water being poured on immediately after applying the chloride of soda. By the same process, iron-mould in linen or calico may be removed, dipping immediately in cold water to prevent injury to the fabric. Wax dropped on a shawl, table-cover, or cloth dress, is easilv dishv applying spirits of wine; syrups or preserved fruits, by washing in lukewarm water with a dry cloth, and pressing the spot between two folds of clean linen. Essence of lemon will remove grease, but will make a spot itself in a few days.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix \ a pint of gin, \ a Ib. of honey, £ a Ib. of soft soap, \ of a pint of water together; then lay each breadth of silk upon a clean kitchentable or dresser, and scrub it well on the soiled side with the mixture. Have ready three vessels of cold water; take each piece of silk at two corners, and dip it up and down in each vessel, but do not wring it and take care that each breadth has one vessel of quite clean water for the last dip. Hang it up dripping for a minute or two, then dab it in a cloth and iron it quickly with a very hot iron.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For a dress to be washed, the seams of a skirt do not require to be ripped apart, though it must be removed from the band at the waist, and the lining taken from the bottom. Trimmings or drapings, where there are deep folds, the bottom of which is very difficult to reach, should bo undone so as to remain flat. A black silk dress, without being previously washed, may be refreshed by being soaked during twenty-four hours in soft, clear water, clearness in the water being indispensable. If dirty the black dress may be previously washed. When very old and rusty, a pint of gin or whisky should be mixed with each gallon of water. This addition is an improvement under any circumstances, whether the silk be previously washed or not. After soaking, the dress should be hung up to drain dry without being wrung. The mode of washing silks is this: — The article should be laid upon a clean smooth table. A flannel just wetted with lukewarm water should be well soaped, and the surface of the silk rubbed one way with it, care being taken that this rubbing is quite even. When the dirt has disappeared, the soap must be washed off with a sponge and plenty of cold water, of which the sponge must be made to imbibe as much as possible. As soon as one side is finished, the other must be washed precisely in the same manner. Let it be understood that not more of either surface must be done at a time than can be spread perfectly flat upon the table, and the hand can conveniently reach; likewise the soap must be quite sponged off one portion before the soaped flannel is applied to another portion. Silks, when washed, should always be dried in the shade, on a linen-horse, and alone. If black or dark blue, they will be improved if they are placed on a table when dry, and well sponged with gin or whisky, and again dried. Either of these spirits alone will remove, without washing, the dirt and grease from a black necktie or handkerchief of the same colour, which will be so renovated by the application as to appear almost new.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Macerate 2 ozs. of blue galls, bruised; £ an oz. each of logwood, sulphate of iron, sumach, and i pint of vinegar, in a close vessel with heat for twenty-four hours; strain off the clear liquid, add the galls, and shake twice a day for a week. Keep in a corked bottle, and apply with a brush or sponge. This is improved by the addition of a little sugar and gum.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil £ a pint of vinegar, 2 ozs of fuller's-earth, i oz. of dried fowl's dung, \ an oz. of soap and the juice of 2 large onions together to the consistency of paste; spread the composition thickly over the damaged part, and if the threads be not actually consumed, after it has been allowed to dry on, and the place has subsequently been washed once or twice, every trace of scorching will disappear.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Oxalic acid and hot water will remove iron-mould, so also will common sorrel bruised in a mortar and rubbed on the spots. In both cases, the linen should be well washed after the remedy has been applied. TO REMOVE IRON-MOULD FROM LINEN (Another Method) Rub the spot with a little powdered oxalic acid, or salts of lemon and warm water. Let it remain a few minutes, and well rinse in clear water, or wash the spots with a strong solution of cream of tartar and water. Repeat if necessary, and dry in the sun.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve i tablespoonful of isinglass in Ia pint of water, and then add to it the yolks of 6 eggs, well beaten, and 2 ozs. of treacle, using sufficient lamp-black to give the required colour. If the colour needs restoring take a small quantity of good black ink, mix it with the white of an egg, and apply it to the boots with a soft sponge.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A bouquet of freshly-cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water, in which a. little charcoal has been steeped, or a small piece of camphor dissolved. The vase should be set upon a plate or dish, and covered with a bell glass, around the edges of which, when it comes in contact with the plate, a little water should be poured to exclude the air.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Plunge the steins into boiling water, and by the time the water is cold, the flowers will have revived. Th^n cut the ends of the stems afresh, and place in fresh cold water.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Carpets in bedrooms and stair-carpets may be kept clean by being brushed with a soft hair-brush frequently, and, as occasion requires, being taken up and shaken. Larger carpets should be swept carefully with a whisk-brush or hand-brush of hair, which is far better, especially in the case of fine-piled carpets. Thick carpets, as Axminster and Turkey, should always be brushed one way. Grease spots can be removed from carpets by means of a paste made of boiling water poured on equal quantities of magnesia and fuller's-earth. This paste, while hot, must be placed upon the grease spots and brushed off when quite dry. When carpets are very dirty, they may be washed in the following manner: — To every 2 gallons of boiling water add i oz. of yellow soap and i drachm of soda. With a clean flannel wash the carpet well with the liquid; do a small piece at a time and rinse well with clean hot water. When all has been gone over, the carpet should be left to dry. The colours will be greatly improved by afterwards rubbing over with a clean flannel dipped in a strong solution of ox-gall and water.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt i Ib. of yellow soap and \ a Ib. of soda in an oven; then mix them well in a gallon of water to which add i oz. of nitric acid. With a clean scrub-brush wash the carpet well from seam to seam with this mixture, and rinse it off quickly with clean soft water. Do only a small piece of carpet at the time, and rub dry with a clean cloth as much as is washed.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let the carpets first be well beaten and brushed to free them from all dust and dirt. Then scour them quickly with a solution of ox-gal 1, which will both extract grease and refresh the colours. One pint of gall in three gallons of soft water, warmed, will be sufficient for a large carpet. It is better not to mix the whole at once, but to do a portion of the carpet at a time, especially if it be a large one; for when the mixture in use gets cold and dirty it should be thrown away. Care must be taken that the carpet does not shrink in drying. It is best washed in the room, after it is nailed down.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take }• of a Ib. of fuller's-earth and £ of a Ib. of pearlash; make them into a paste with about a quart of boiling water; spread a thick coating of this over the grease -stains and leave it for ten or twelve hours; then wash it off with clean water, using sand if necessary. If the greasestains are very numerous and the floor very dirty, a coating may be spread all over the floor, and left for 24 hours before it is washed off. In washing boards never rub crossways; but always up and down with the grain.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix in a saucer three parts of fine sand and one part of lime; dip the scrubbing-brush into this and use it instead of soap. This will remove grease and whiten the boards, while at the same time it will destroy all insects. The boards should be well rinsed with clean water. If they are very greasy, they should be covered over in places with a coating of fuller's-earth moistened with boiling water, which should be left on 24 hours before they are scoured as above directed.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shred half an ounce of good beeswax into a saucer, cover it entirely with turpentine, and place in the oven until melted. After washing the floorcloth thoroughly with a flannel, rub the whole surface lightly with a flannel dipped in the wax and turpentine, then rub with a dry cloth. Beside the polish produced, the surface is lightly coated with the wax, which is washed off together with any dust or dirt it may have contracted, while the floorcloth is preseived. Milk is also very useful for cleaning floorcloth, applied after the usual washing with a damp cloth, and it should then be rubbed over with a dry one.

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Wash the surface with clean water, and let it dry; then rub it lightly over with a flannel dipped in a mixture of the following materials: —Boil 2 cakes of pipeclay, 2 tablespoonfuls of carbonate of lime. \ a pint of size and £ a pint of stoneblue-water, in 2 quarts of water. When the stones are dry, after this mixture has been applied, rub them with a dry flannel till they look well.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dirty paint should never be wiped with a cloth, but the dust should be loosened with a pair of bellows, and then removed with a dustingbrush. If very dirty, wash the paint lightly with a sponge or soft flannel dipped in weak soda-and-water, or in pearlash and water. The sponge or flannel must be used nearly dry, and the portion of paint gone over must immediately be rinsed with a flannel and clean water; both soda and pearlash, if suffered to remain on, will injure the paint. The operation of washing should therefore be done as quickly as possible, and two persons should be employed: one to follow and dry the paint with soft rags, as soon as the other has scoured off the dirt and washed away the soda. No scrubbing-brush should ever be used on paint.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix flour and water to the consistency of cream, and boil. A few cloves added in the boiling will prevent the paste going sour.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix equal proportions of linseed-oil, turpentine, vinegar and spirits of wine. When used, shake the mixture well, and rub on the furniture with a piece of linen rag, and polish with a clean duster. Vinegar and oil, rubbed in with flannel, and the furniture rubbed with a clean duster, produce a very good polish.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil i pint of soft water, let it get cold; shred i oz. of white wax and i oz. of Naples soap into it, stand it in the oven until all is melted; add i pint of turpentine slowly, stirring as it is dropped in; stir it until cold; bottle and cork closely; it is fit to use the next day.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix 3 oz. of common beeswax, i oz. of white wax, i oz. of curd soap, and i pint of turpentine together, adding i pint of boiled water when cold; shake the mixture frequently in the bottle, and do not use for 48 hours after it is made. It should be applied with a piece of flannel, the furniture polished with a duster, and then with an old silk rubber.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix with I of a pint of soap-lees, % of a gill of turpentine, sufficient pipeclay and bullock's gall to make the whole into a rather thick paste. Apply it to the marble with a soft brush, and after a day or two, when quite dry, rub it off with a soft rag. Apply this a second or third time till the marble is quite clean.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two parts of soda, one of pumice-stone, and one of finelypowdered chalk. Sift these through a fine sieve, and mix them into a paste with water. Rub this well all over the marble, and the stains will be removed; then wash it with soap and water, and a beautiful bright polish will be produced.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix 2 tablespoonfuls of turpentine and 2 tablespoonfuls of sweet oil together, stirring in sufficient emery-powder to make the mixture of the thickness of cream. Put it on the article with a piece of soft flannel; rub off quickly with another piece, then polish with a little emerypowder and clean leather.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Articles made of what is usually called Britannia metal may be kept in order by the frequent use of the following composition: — \ a Ib. of finely-powdered whiting, a wineglass of sweet oil, a tablespoonful of soft soap, and \ an oz. of yellow soap melted in water. Add to these in mixing sufficient spirits — gin or spirits of wine — to make the compound the consistency of cream. This cream should be applied with a sponge or soft flannel, wiped off with soft linen rags, and the article well polished with a leather; or they may be cleaned with only oil and soap in the following manner: — Rub the articles with sweet oil on a piece of woollen cloth; then wash well with strong soap-and-water; rub them dry and polish with a soft leather and whiting, The polish thus given will last for a long time.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve i oz. of oxalic acid in one pint of soft water. Rub it on the brass with a piece of flannel, and polish with another dry piece. This solution should be kept in a bottle labelled " poison," and the bottle well shaken before it is used, which should be only occasionally, for in a general way the brass should be cleaned with pulverised rottenstone, mixed into a liquid state with oil of turpentine. Rub this on with a piece of soft leather, leave for a few minutes, and then wipe it off with a soft cloth. Brass treated generally with the latter, and occasionally with the former mode of cleaning, will look most beautiful. A very good general polish for brass may be made of £ a Ib. of rottenstone and i oz. of oxalic acid, with as much water as will make it into a stiff paste. Set this paste on a plate in a cool oven to dry, pound it very tine, and apply a little of the powder, moistened with sweet oil, to the brass with a piece of leather, polishing with another leather or an old silk handkerchief. This powder should also be labelled " poison."

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take sufficient flour of sulphur to give a golden tinge to about i£ pints of water, and in this boil four or five bruised onions. Strain off 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 work. Frames may also be brightened in the following manner: — Beat up the white of eggs with chloride of potass or soda, in the proportion of 3 ozs. of eggs to i oz. of chloride of potass or soda. Blow off as much dust as possible from the frames, and paint them over with a soft brush dipped in the mixture. They will immediately come out fresh and bright.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve i oz. of gum-mastic in a quantity of highly-rectified spirits of wine; then soften i oz. of isinglass in warm water, and, finally, dissolve it in rum or brandy, till it forms a thick jelly. Mix the isinglass and gum-mastic together, adding £• of an oz. of finely-powdered gumammoniac; put the whole into an earthen pipkin, and in a warm place, till they are thoroughly incorporated together; pour it into a small phial, and cork it down for use. In using it, dissolve a small piece of the cement in a silver teaspoon over a lighted candle. The broken pieces of glass or china being warmed, and touched with the now liquid cement, join the parts neatly together, and hold them in their places till the cement has set; then wipe away the cement adhering to the edge of the joint, and leave it for twelve hours without touching it: the joint will be as strong as the china itself, and if neatly done, it will show no joining. It is essential that neither of the pieces be wetted either with hot or cold water.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Allow £ a pint of cold water and i quart of boihng water to every 2 tablespoonfuls of starch. Put the starch into a tolerably large basin; pour over it the cold water, and stir the mixture well with a wooden spoon until it is perfectly free from lumps and quite smooth. Then take the basin to the fire, and whilst the water is actually boiling in the kettle or boiler, pour it over the starch, stirring it the whole time. If made properly in this manner, the starch will require no further boiling; but should the water not be boiling when added to the starch, it will not thicken, and must be put into a clean saucepan, and stirred over the fire until it boils. Take it off the fire, strain it into a clean basin, cover it up to prevent a skin forming on the top, and when sufficiently cool that the hand may be borne in it, starch the things. Many persons, to give a shiny and smooth appearance to the linen when ironed stir round two or three times in the starch a piece of wax-candle, which also prevents the iron from sticking.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a teacupful of starch to a paste with warm water, adding about an inch of composite candle, 3 or 4 drops of turpentine, and a tiny piece of spermaceti, then pour into this boiling water, stirring all the while, till the starch becomes clear. •

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Palpitation of the heart does not necessarily mean heart disease. It is more likely to bo due to indigestion and flatulence. It may be relieved by taking a glass of hot water with half a teaspoonful of bicarbonate of soda, and i teaspoonful of sal-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

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The Treatment of Tonsilitis. — Give an active aperient, foment the throat constantly, paint the throat with a solution containing i 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 commonly depend on indigestion and constipation. Treatment. — In many cases relief may be obtained by the administration 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 condition 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 before 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 sightedness. The eyes should be tested and suitable spectacles worn; this will nearly always effect a cure. If the squint is permanent, an operation may be required to correct it. Stiffness. — Treatment. — Hot baths and massage. Superfluous Hairs can only be permanently removed by the process of electrolysis. This must be applied by a skilled expert. Tape Worm. — Treatment. — i 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 castor-oil. This may be repeated for

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The simplest are those in which the tissues are clean cut through, and where the edges, when brought together, fit accurately the one to the other. 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 lacerated wounds should be treated by cleansing the parts with Sanitas and water, carbolic acid and water (i teaspoonful of the acid to 8 or i o ounces of water), or Condy's Fluid and water, then place a piece of lint or rag soaked in carbolic lotion (i 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. Treatment. — The best treatment is to foment them from the first with hot boroglyceride fomentations, and to ensure that they heal from the bottom upwards. Gun-shot wounds. Treatment. — If a stimulant is necessary, give a teaspoonful of spirit of sal-volatile in water. Remove pieces of clothing, wadding, or bits 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 wounds. (See above.) Poisoned wounds may result from a number of causes, such as stings of insects, snake-bites, the bites of rabid animals, etc. Dog-bites. — When any one is bitten by an animal supposed to be mad, unless the actual fact of the animal's madness is already known, it should be kept and carefully watched; if it is found not to be suffering from rabies, no ultimate harm will result to the patient. The rabies will soon make itself apparent, for, if mad, the dog will be seen snapping at imaginary objects, with a copious flow of saliva from the mouth, and a convulsive closing of the jaws. Treatment. — The wound should be thoroughly cleaned with carbolic lotion i in 20. It should then be cauterised with lunar caustic or a red-hot wire, and bandaged up. Stimulants, such as the spirits of salvolatile in teaspoonful doses, may be given every 2 or 3 hours. Snake-bites. — Bites received from serpents abroad are often exceedingly formidable injuries, and may be followed by death within a few hours, so that prompt action is necessary. Treatment. — The part should be at once sucked. A very tight bandage should then be 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 then be freely cauterised by means of a red-hot wire or a red-hot cinder; or the part may be cut out with a knife; or caustic, such as nitrate of silver, may be applied; a red-hot wire is, however, the best. Stimulants, especially preparations of ammonia, must be freely given. A teaspoonful of ammonia should be put into a wineglassful of water, and the patient given i tablespoonful every quarter of an hour. If those present are afraid to suck the wound, a wineglass, into which a piece of burning paper has been put to exhaust the air, should be inverted over it. Treatment by antitoxins has been successfully used. Stings. — If the sting still remains in the wound, it must of course be removed; then some alkaline lotion should be applied to the part, such as a little ammonia water, liquor potassae and water, or bicarbonate of soda and water. The pressure of a hollow key will often force a sting sufficiently above the skin to allow of it being seized with tweezers.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place the quantity of bran required, according to the size of the poultice, upon the top of boiling water, and when the heat has penetrated the bran, stir it gently in. Pour off 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil about £ 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 minutes. Pour off, and lightly press out the superfluous, water, 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 heat in.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 off 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 temperature of a warm bath. To preserve it moist, occasionally drop warm water on it.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 an hour, and scald out with boiling water the basin in which it is to be mixed. Have also in readiness 2 plates 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 2 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This most useful application is made in a variety of ways. The simplest, the cleanest, and most efficacious 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix equal parts of 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 linseed-meal must be added to the mustard. Apply in the ordinary way.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Are made by wringing out ordinary lint in a solution composed of i teaspoonful of boroglyceride to i pint of boiling water. Apply as above.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Are sometimes used. They are prepared in the same way, viz., i teaspoonful of Sanitas to i pint of boiling water. Wring out the lint and apply in usual way.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i oz. of bitter almonds, oil of sweet almonds, the yolk of i egg, and a little tincture of benzoin; 10 drops of oil of caraway. 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients. — i 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.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sal-ammoniac, 4an 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,

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix i 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. Another. — Take 2 drachms of sugar of lead, i oz. of laudanum, and 8 ozs. of water; mix them together and apply to the painful part.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(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. Mode. — Dissolve the spermaceti, wax and oil of sweet almonds by steam, then beat them till quite cold in half a pint of rose-water.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A very simple way of making this is to put i Ib. 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,

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 tumblerful), if available. Then apply a firm bandage of clean old linen rag. If the bleeding from a cut is profuse, a few turns of bandage firmly applied over the bleeding part will stop it until medical assistance arrives.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(A most Efficacious and Simple Remedy for a Severe Cold in the Head) Take a small basin, put into it boiling water and strong camphorated spirit, in the proportion of i teaspoonful of spirit to \ a pint of water. Wring out a sponge in this as 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 sal-volatile is a good medicine for a cold, 30 drops in a wineglass of warm water several times in the course of the day.

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Before a doctor can be summoned it is always necessary to do something to allay the dreadful pain caused by either of these accidents. 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 moistened. 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 may be oiled with carron oil (equal parts of olive-oil and lime-water), and floured. Cold water should be poured over a person when scalded before attempting to remove the clothing. Consult also " What to Do in Case of Accidents."

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Supply of Water. — In the district supplied by the Metropolitan Water Board the supply is regulated by the private Acts of the various companies by the Board, and also by the provisions of the Metropolis Water In other districts the terms of supply are regulated by the private •icular company; in which may be, and usually are, incorporated certain provisions of what are known as the Waterworks Clauses

From Mrs. Beeton's Book of Household Management, 1861, page 900. Read from the scan by computer, so a word may be off; the page itself shows the original.

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