Common-sense papers on cookery

There is one subject in connection with cooling drinks that I wish to mention, though a trifle out of place in an article that purports teaching cooking ; yet its importance is so great that I trust I may be pardoned for introducing it. When you use water for drinking, or for mixing cooling drinks, take care that it is pure. No house ought to be without a filter. Were the custom of first boiling and then filtering ■water universal, tens of thousands of lives would be annually saved throughout the country. Children are peculiarly susceptible to the influence of impure water, and during hot weather especially drink a great deal. The cost of a filter is small, and the trouble of boiling the water also small. Cooling Drinks. T59 Let me strongly advise mothers in small households, where no trustworthy housekeeper is kept, to superintend the management of the filter themselves. If my advice be the means of saving the life of even one little one, it will not have been given in vain. Should any one say or think that this is all rubbish, let that one ask any respectable medical man for his opinion, and then act on it. i6o XIV.— GAME AND GRAVY. “The month ’tis now September; the season has begun when English customs give us game, when dinner’s almost done.” Now for my own part I think we often rather waste our game in this country, by bringing it in when really everybody has dined ; or if some one has what may be called reserved himself, he probably finds he gets such an exceedingly small portion that he runs considerable risk of going home hungry. I recollect an old story of a notorious gourmand, who was asked to dine with a so-called friend, who played upon him the following cruel practical joke — A little soup and fish was followed by a plain leg of mutton, and the gourmand was informed that he saw his dinner before him. He accordingly gorged freely, while his host scarcely tasted a mouthful. The leg of mutton was, however, followed by a splendid haunch of venison. “ It was cruel not to tell me,” said the guest, with tears of anguish rolling down his cheeks. The story does not sound like a true one, and we trust for the sake of human nature it is not ; but it Game and Gravy. 161 exemplifies our point in saying, or rather asking, is it not a mistake when game is cheap and plentiful, to leave it quite to the last ? I must say I admire the good, honest English hospitality of the North. It may be called the Black Country, but as long as black is associated with blackcock and grouse, long may it remain so. Nowhere do you get grouse in such perfection as in the neighbourhood of the moors. They have not yet arrived at that depraved state of appetite in which it is considered the right thing to send game to table nearly putrid ; nor, as a rule, do you get one, or at the outside two, mouthfuls put on your plate by an elegant waiter. Elegant waiters are all very well in their way, but we prefer grouse. Now game, whether grouse, partridge, pheasant, or woodcock, requires careful cooking, and, above all things, good gravy.