Gas cookery

Method. — Pass the pork, veal and suet, through the mincing machine, mince the herbs, and mix all the ingredients well together. Form them into sausages, egg and bread-crumb, and fry. Spice for Meat. Ingredients. — Yz oz. Ground Ginger, y2 oz. Pimento, y2 oz. Nutmeg, 1 oz, Mustard, 1 oz. grated Lemon Peel, 1 oz. Black Pepper, 2 ozs. Salt, y. of a teaspoonful Cayenne. Method. — Mix these ingredients all very thoroughly together, and keep in a covered tin or closely corked bottle for use. This is nice for seasoning meat pies, stews, &c., using one or two teaspoonsful. Syrup for Fruit. Ingredients.— 1 lb. Loaf Sugar and V2 pint of Water. Method. — Put these into a stewpan and boil quickly for five minutes, and then stew any fruit tender in it. The fruit will take from five to ten minutes. Dish it carefully, let the syrup get a little cold, and pour it over the fruit. Use a bright saucepan or an enamelled one, and a wooden spoon, and the fruit will keep its colour. Garnishes. Every dish that is sent to table should be prettily garnished so as to render it pleasing to the eye and more appetising. For Savouries ; aspic jelly, truffle, lobster coral, finely chopped parsley, slices of lemon, or cucumber and radishes, hard-boiled eggs, the yolk passed through a wire sieve and the white cut into fancy shapes, chervil, endive, tarragon, watercress, small salad, tomatoes, raspings, etc., are the general decorations ; one or more of the above being used for a garnish according to the dish. As regards Sweets, crystallized violets or fruits, angelica, pistachio kernels, gold and silver leaf, silver dragees, fresh fruits, whipped cream or meringue mixture, etc., are often used, and various coloured icings. GLOSSARY. Blanch — To blanch is to parboil or to scald. Almonds, pistachios, etc., are blanched to remove their husks, and oysters, sweetbreads, &c., put into cold water and just brought to the boil. Bouquet Garni consists of 2 sprigs of thyme, 1 of marjoram, 1 bay-leaf, and a nice piece of parsley, all tied together with thread or string. Braising signifies the simmering of meat with a small quantity of stock and vegetables over a slow fire. The meat is generally raised above the stock by being laid on the top of the vegetables. Espagnole — Rich brown sauce. Friter — To fry in a large quantity of clarified fat. Glaze — Stock boiled down to a jelly and well skimmed. Panada — A thick sauce or paste made with 1 oz. butter, 1 oz. flour, and 1 gill of stock or water ; generally used for croquettes, rissoles and quenelle meat. Puree — Fruit or vegetables that have been passed through a sieve. Roux is the thickening of butter and flour used for sauces, or some kinds of soups. Sauter — To fry in a small quantity of fat or butter. THE END. l’AGE Notes on Soups Soup, Kidney Stock ,, Lentil Soup, Asparagus ... IO ,, Mulligatawny ,, Brown (good) IO ,, Mutton Broth ,, Clear ... ,, Ox Cheek ,, Flemish ,, Tomato ,, Gravy ,, White ,, Haricot ,, White (good) To Clarify Fat ... x8 Mackerel, Stuffed ... Rules for Frying ... * ... 18 Oysters, Fried Bloaters, Dressed ... Oyster Patties Crab, Dressed Plaice, Dressed Eels, Stewed Prawns, Devilled ... Fish Cakes ... Saumon au Parmesan