The Samaritan cookery book

Put the water, the sugar broken into small pieces and the egg well beaten, into a preserving pan ; set on the fire and stir till it just comes to boiling point, then leave off stirring ; draw it to one side, so that it boils on one side of the pan, and boil for ten minutes, and as you take it off pour into it, just where it boils, a teacupful of cold water. Take it off and let it stand for 5 minutes and skim. Set it on the fire again and let it boil on one side, taking off the scum as it rises, and you will find that it will be as clear as amber. Mrs. Robert D. Sinclair, Cathcart. GLAZE, (By permission of J. & G. Cox, Limited, Gorgie Mills, Edinburgh.) 1 dessertspoonful of strong I \ oz. Cox’s gelatine beef tea | \ pint water Soak the gelatine in the water for 10 minutes, and then stir gently over the fire until the gelatine is dissolved. Add the beef tea, and boil down until it coats a spoon ; it will take about 10 minutes. Pour into ajar and keep it tightly covered with bladder. When wanted for use stand the jar in boiling water and dissolve. A small piece added to soups and gravies is a great improvement. When used for coating tongues a little colouring should be added. BROWNING FOR SAUCES. 1 lb. granulated sugar I i breakfastcupful of boiling water Brown the sugar in a saucepan till it is almost black, stirring all the time. Pour in boiling water and boil for a few minutes. Bottle for use when quite cold. BAKING POWDER. 2 ozs. of carbonate of soda. I 2 ozs. of tartaric acid. 2 ozs. of rice flour Rub all through a sieve, mixing thoroughly, and bottle for use. NATIVE INDIAN CURRY PASTE. 1 ordinary-sized onion | A few grains of black pepper 2 ordinary-sized garlic I Suet or dripping 1 tablespoonful of chillies I 1 teacupful of turmeric 1 teacupful of ginger Pound the onion, garlic, chillies, and pepper. Add the suet or dripping melted and make into a paste, and then by degrees the turmeric and ginger. This paste can be used for beef, mutton, chicken, or rabbit. Chop the meat into desired size and stew with paste, a small chopped onion, and sufficient water to cover. Serve in entree dishes. Rice first and curry after, and not to be mixed before. Grated cocoanut served in small dish with Bombay duck, which should be sprinkled over all. For fish, including salmon, sardine, or prawn curry, no onion or garlic should be used, and mix paste with mustard oil instead of suet. Bombay duck, but no grated cocoanut. E. C. Shankland, Esq. PICKLE FOR HAMS. Boil over a gentle fire six lbs. of common salt, one lb. of white sugar, three ounces of saltpetre, in three gallons of water, skimming while boiling. When cold pour it over the meat. Before putting the meat into the brine, wash and dress the blood from it, and wipe clean. This pickle may be used again and again if boiled with a small addition of ingredients. Small pork or beef will be sufficiently cured in four or five days, tongue in six days, hams in a fortnight. Mrs. Moyes, 110 Hill Street, Glasgow. DAMSON GIN. 1 lb. damsons and 1 lb. sugar to each pint of gin Prick the damsons well, and put all the ingredients into a wide- necked stone jar, and put aside for at least three months before bottling. Shake the jar frequently in that time. Mrs. Wm. Davidson, South Cave, Yorks. LEMON SYRUP. 2 large lemons I 3 lbs. white sugar.