Gas cookery

Lastly, the one secret of Cooking successfully and economically with gas, is first of all to get the oven and browning shelf very hot with the gas full on, and to turn it down very low for Cooking. HELEN EDDEN, M.C.A. GAS COOKERY. Notes on Soups. Never put vegetables in making stock in hot weather ; add them to flavour the soup the day it is wanted. Always pour boiling stock on to the vegetables to keep their colour ; using cold stock will discolour them. Remove the scum before the stock comes to the boil. Stock. Ingredients.- — 2 lbs. Meat and Bones, 2 quarts Water, 1 Onion, 1 Carrot, 1 Turnip, 1 stick of Celery, Parsley, Marjoram, Lemon Thyme, and a Bay Leaf, a little Salt and Pepper. METHOD. — Shred the meat finely and put it in two quarts of cold water to soak for half an hour with the bones, then let it come very slowly to the boil, remove the scum, add the vegetables, cleaned and cut up into dice, and the herbs tied together with a piece of string. Let all simmer gently for four or five hours, and then strain into a basin ; when cold remove the fat from top. Note. — Use beef if for brown stock, and veal or chicken for white stock ; and when boiling turn the IO gas down very low. The bones may be boiled again the second day with fresh vegetables, and will make good second stock. Asparagus Soup. Ingredients. —2 large bundles of Asparagus, yz pint Cream. 1½ pints of White Stock, Pepper and Salt to taste. METHOD. — Break off the heads of asparagus as far as they are tender, and throw them into boiling water and salt, with the lid off the saucepan. When soft enough rub them through a hair sieve, and add the stock and seasoning and the cream. Pour into a bright or enamelled stewpan, and bring nearly to the boil and serve at once. Hand sippets of dry toast. GooD Brown Soup. Ingredients. — 3 pints of good Brown Stock made from Beef, 2 ozs. Butter, ozs. Flour, 2 ozs. lean Ham or Bacon (chopped), 6 Mushrooms (chopped), 3 Shalots (chopped), 1 Carrot (chopped), Bouquet Garnis, Seasoning, 1 glass Port or Sherry, a little Browning. Method. — Take two ounces of butter and put in a stewpan, when hot, throw in the ham, vegetables and seasoning and cook for five minutes, then add the flour, and cook for two or three minutes ; gradually add the boiling stock, and let all simmer for one 1 1 hour. Pass through a wire sieve, return to saucepan and add the wine and the browning if required. Clear Soup. Make some good stock according to the first recipe. When the stock is quite cold, remove the fat and put the stock into a clean stewpan, add one carrot, turnip, onion, and celery cut up in rather large pieces, and one pound of raw beef which has just been passed through the mincing machine. Stir well in the cold stock and then put it on to boil, whisk well until just on boiling point, remove the whisk, put the lid of stewpan partly over and let it simmer for 15 minutes. This will harden the scum and clear the soup. Then strain through a clean serviette in a colander, into a basin or the soup tureen. A wine glass of Madeira may be added at the last, or omitted, according to taste. jflemtsb Soup. Ingredients. — Turnips, Onions, Celery, Leeks and Artichokes, about 2 of each, 3 pints White Stock, 2 Eggs, y2 pint Milk.