Middle class cookery book

9. Weigh out all the materials before beginning to mix ; also clean any currants that are required. 10. When you lift a saucepan lid to test the progress of the cooking, do not put it down in such a way on the bar, that the smoke fills the lid ; if you do, the pudding, etc., will taste smoky, and will probably have smuts upon it. 11. In preparing the simplest dinner, always calcu- late beforehand how many pans will need to be upon the fire at once. Small fireplaces usually accommodate three or four pans, but if you have to roast a joint and prepare gravy, and sauce for a vegetable, and also boil two vegetables, and a pudding, you must so arrange that the five pans go on the fire in turn, and keep hot and slowly cooking by the side. 12. Be sure and have the dishes and plates warm, 44 MIDDLE CLASS COOKERY BOOK part ii ready for dishing up and serving; this should be attended to a quarter of an hour before dinner-time. 13. Be sure to ask for instructions how to regulate the oven, and how to clear the flues ; you will seldom find kitchen ranges alike in different houses. 14. Remember to select a deep pan for boiling vegetables, as they must be completely covered by the water. 15. Study the explanation of terms on p. 42. CHAPTER II SOUPS Fkom the directions given for the preparation of the following soups, many others not mentioned in this little book can be made. A slight variation in the flavour by the addition of a vegetable or herb, or by the use of a different material for thickening the stock, will enable the cook to extend her menu beyond these limits. The flavour of soups may be inexpensively varied by any of the following herbs, either used separately or by a sprig of several of them tied together in a small bunch : sorrel, parsley, mint, marjoram, thyme, and bay leaf. Celery seed is also a pleasant and inexpen- sive flavouring ; about half a teaspoonful may be used, tied loosely in a piece of muslin, and removed before serving. By increasing the quantity of meat allowed for the preparation of stock, by using cream in the place of milk ; in short, by the employment of more expensive materials, the cook will be able to prepare soups which belong to so-called high class cookery. The principles are the same. One caution may not be out of place : in using pepper and salt, especially the former, the quantity should be carefully measured, according to the taste of CHAP. II SOUPS 45 those for whom the dish is cooked. Never use black pepper for white soup. The Stockpot. — This is a great help to a cook in preparing vegetable soups, gravies, and sauces. Put into a pan all odd pieces of meat, cooked or uncooked, provided they are good and untainted, bones, chopped small, necks, etc., of fowls. Cover with plenty of water, and let it simmer slowly but steadily by the side of the fire. The liquor in which meat or poultry has been boiled may be used instead of water. The stockpot should be cleared out thoroughly, once a week in winter, and more frequently in summer. Nothing need be wasted or thrown away, unless it is unfit for human food.