Cookery

1 lie use of colouring is not to be recommended (personally, I always avoid it), because it is generally overdone, much to the detriment of the materials used for the particular dish under treatment. The average continental cook hardly knows it. If it is needed in isolated cases, it should be home made, or purchased from reliable makers, and put in in the smallest quantity possible. The only one I have personally tried, and to which there is nothing to object, is the new preparation lately brought out by Champion, whose excellent vinegar is worthy of the warmest recommendation. The fat removed from the stock-pot can be used again if it is obtained in sufficient quantity. It should be clarified by letting it simmer over a slack fire for about an hour ; let it slightly cool, strain it, and put it away till wanted. The average quantity of soup or broth required can be roughly reckoned as follows : A pint and a half of liquor is sufficient for four persons, one tablespoonful of rice, tapioca, Italian paste, etc., should be allowed for every breakfastcupful of broth. Where dried material is concerned, such as desiccated vegetables, etc., it should either be soaked overnight, or, better still, put into a saucepan over the fire with a quarter of a tumblerful of water. The same amount should be thrown in every twenty minutes until the vegetables are quite tender, when they can be added to the broth for the soup. This is an excellent plan by which the driest goods can be put to profitable use. Fowl Stock. — This is a useful preparation, especially for children and invalids, and one in which people living in the country can often indulge. Take an old fowl, pluck and clean it, cut it in half, and boil it for two hours with some salt and pepper, a couple of carrots, two leeks, and half a bay-leaf. The result is very light coloured broth, but it is delicate and very nourishing. Before serving add an eggspoonful of Maggi’s essence (see p. 42). This stock does not keep so long as that made from meat. Veal Stock. — This is more nourishing than the former, and also very good for invalids. Take a quarter of a pound of the shin of veal, or a piece of the lean without any fat, cut it into small pieces, and put it over the fire in three pints of water ; let it simmer, skimming carefully the while. Add the necessary amount of salt and pepper, a handful of sorrel, a small lettuce, some chervil, one small onion, and the least pinch of pounded mace. Let the whole boil slowly for two hours, strain and keep for use. Invalid Beef Tea.—Cat into small pieces about two pounds of steak, put them into a stone pot, close it up tightly, and boil it a bain-marie ; that is, in a larger vessel containing enough water to cover the jar. Let it boil for six hours ; in this way the very strongest extract of meat is obtained, and is most -beneficial to those suffering from great weakness.