The spirit of cookery

Poppyseed Pudding is made by triturating the poppyseed with a little cream or milk, so as to obtain a paste, to be flavoured with bitter almonds, sugar, cinnamon, rosewater, or orange-flower- water. This paste is spread over a layer of bread laid like the case of a charlotte in a pudding form, and soaked in milk ; alternate with layers of poppyseed paste and panada, and at last cover with panada ; ornament with sugar and cinnamon. This pudding is to be heated in a water-bath, to set on standing, and after cooling to be turned out. A Compound Poppyseed Pudding contains, besides the paste, macaroons, yolks of eggs, currants, and whipped white of egg ; to be baked in a water-bath in a moderately hot oven, turned out on a plate, and be sent to table cold, with a custard sauce. Dishes with a Constituent Basis of White of Egg Froth. Snoio Milk. — The German cooks call the froth of white of egg snow. The froth used in the dish is sweetened and scalded in milk, so as to become set. It then becomes the solid part of a refection of which the liquid part is milk, or milk and egg-yolk, i.e., liquid custard. This dish, to be eaten with a spoon, is a great refreshment at any time of the year, but particularly in summer-time, when well cooled. It is also a very excellent dish for patients and invalids suffering from affections of the throat, or the effects of opera- tions in the mouth and throat ; those who are too weak to chew or pulp with their tongue the snow, can yet drink the custard in which it was scalded. An Austrian variation is Snow-Nocheln — as indicated by the name Nockeln, the southern equivalent for the Bavarian Knddel, the Suabian Knöpfle, High German Klosse. The custard receives an addition of gelatine, and is set and moulded, the balls being immersed in the custard so as to form a breccia. CHAPTEE XXL CULINARY FATS AND THE PROCESS OF FRYING. Culinary Fats, Butter and other Animal Fats, Vegetable Fats. The quality of butter depends to a large extent upon the breed of cows, the nature of their food, and its quality even as determined by the place where it is grown, and the mode of its preparation. The influence of the food was expressed by the rustic writers of Rome by the saying : ‘ Pabuli sapor apparet in lacte.’ Of the injurious flavours of milk derived from food containing plants of the wild garlic tribe and other odorous vegetables, like cabbage, turnips, etc., flavoured by sulphuretted essential oil, only small portions remain with the butter, and these can be made to volatilize by the process of fusion. The most useful varieties of butter next to English are Irish, Dutch, Holstein, .Swiss, Norman, and from the Channel Islands. Australian also has lately put in an appearance in a frozen condition. Most butter is now made from sweet cream, but some is also produced from cream which has been allowed to collect pn spured milk. Wherever the latter process is carried on CULINARY FATS AND THE PROCESS OF FRYING 281 in cold cellars, it yields a very good butter, but on the large scale of extensive farms it is impracticable.