Cookery

Leel; and Potato Soup. — Cut up some fine leeks in pieces about two inches in length, slightly colour them over the fire in a saucepan containing some butter, moisten them with water, season to taste, and put in half a dozen potatoes well peeled and washed. Let this simmer slowly till the potatoes are soft, mash them in the saucepan, add the required quantity of stock to make the soup of the right consistency, let it boil once, and serve. A few words are necessary as to the use of the Maggi essence which I so strongly recommend. It must be remembered that it is a pure and highly concentrated vegetable extract, and that it must be used in moderation, or one would weary of the taste just as one does of too rich or too highly seasoned food. This detail being borne in mind, the uses of this wonderful preparation are absolutely endless, as the enterprising cook will find by judicious application. I will only give one or two suggestions that will show how it can be employed. For a basinful of good refreshing and warming soup, for instance, proceed as follows : Heat a basin with some hot water, then put in the yolk of a fresh egg, and a little salt and pepper, gradually fill the cup with quite boiling water, stirring briskly Is all the time, finally add an eggspoonful only of the essence, and serve with or without fried bread. Or, failing stock, all kinds of macaroni, vermicelli soups can be quickly made thus — Put into a saucepan a little clarified dripping, with salt, pepper, and some sliced onions and carrots. When the latter are beginning to colour, add the necessary quantity of hot water, and (tied in a piece of muslin, an onion studded with cloves, a couple of sprigs of parsley, and some thyme) after this has boiled for a few minutes, have ready some macaroni or other substance of the same kind previously parboiled, and strained in a hot tureen ; pour the strained liquor over it, and stir in at the last moment half a teaspoonful of Maggi essence for each person. The result is delicious. [illustration: FISH] CHAPTER V. This article of food must of course be pre-eminently fresh ; it is not as nourishing as meat, but is generally light and wholesome. In a state of freshness the eye of a fish is bright and the gills decidedly red. To clean it, either split it open (according to the manner in which it is to be prepared) or merely make an opening under the body through which to remove the inside, cut off the gills, rinse plentifully in cold water until the latter remains perfectly clear, but do not let it soak to become sodden, and dry the fish with a soft clean cloth before cooking it. Finally always use a strainer so as to remove the fish from the utensil in which it has cooked without breaking it. The foreign fashion of boiling it in a “ courtbouillon, or stock reserved for the preparation of fish, produces a better result than the use of plain water, and the trouble entailed is not worth considering. Put a small piece of butter into a saucepan, and in this brown a handful of chopped carrots and onions, add a bouquet, then equal parts of water and white wine (a breakfastcupful in all) ; let this boil up once, after which put in the quantity of water (slightly salted) that will he required for the particular piece COOKKTiY. /»o