Gas cookery

Ingredients. — 1 lb. Potatoes, 1 Onion, 1 Bay Leaf, 1 oz. Butter, 5 White Peppercorns, l/2 teaspoonful of Salt, % oz. Cornflour, 1 leaf of Celery, 1 quart of White Stock, y2 pint of Milk. METHOD. — Take a quart of the liquor that a leg of mutton, chicken, rabbit, or veal has been boiled in, and put it in a stewpan and let it come to the boil. Peel the potatoes thinly and cut in slices, also the onion and celery. Put the butter into another stewpan and let it get hot, then cook the vegetables in the butter, with the bay leaf, for five minutes, add the pepper and salt and pour on to them the quart of boiling stock, and let all cook together until tender, then pass all through a wire sieve with a wooden spoon, return to stewpan and add half a pint of milk ; when boiling mix the cornflour with a little cold water and pour into the soup, simmer for five minutes. Note. — This soup will take about half an hour to make. Be sure to place the stewpan on the centre of boiling burner, and when boiling turn the gas down one-half. Soot White Soup. Ingredients. — 1 quart of good White Stock, made from Chicken or Veal, X pint Milk, X pint Cream, yolks of 2 Eggs, a little Lemon Peel, 1 oz. of Cornflour, 1 blade of Mace, Pepper and Salt to taste. Method. — Put the white stock when made and the fat removed, into an enamelled stewpan and let it get hot, add the mace and lemon peel and seasoning. Mix the yolks of the eggs with the cornflour and milk and cream, pour into the stock, and cook gently for 15 minutes. Strain and serve. To Clarify Fat. Take about 6 lbs. of beef and mutton fat, cut it into •dice, and put it into a thick iron stewpan half filled with cold water ; stir this every now and then with an iron spoon, and let it boil quickly over the fire until the liquid is perfectly transparent, and only little scraps of brown floating about in it. It will take from two to three hours. When it is nearly clarified the fat is apt to splutter ; so be careful not to stand over it, as the fat attains a very high temperature. Let it stand and cool a little before straining into a basin through a fine strainer or hair sieve. This fat will keep for months, and may be constantly used. Rules for Frying. Always use sufficient fat to cover whatever is to be fried, such as soles, whiting, rissoles, &c. Be sure that the fat is boiling ; before attempting to fry it should be perfectly still, and a faint blue fume coming from it. If the fat be not boiling, the fish or rissoles would absorb the grease, neither would they brown properly. Be sure to strain the fat after using, so as to get rid of the little dark crumbs that are sure to have floated off in the frying. Never leave the fat on the fire after the blue fume is visible, unless you are ready to use it for frying, or it will burn, get hotter and hotter, and at last ignite. Dressed Bloaters. Ingredients. — Two ozs. of Bread Crumbs, % teaspoonful of Mustard, '/* teaspoonful of finely-minced Onion, 2 teaspoonsful of chopped Parsley, 2 Bloaters.