Instruction in cookery (London School Board receipts)

1 quart of Cold Water. Method : — Take a piece of bread crust and toast it brown on all sides. Put it into a jug and pour on it 1 quart cold water. Let it stand with a cloth over it for ■} hour. Strain out the toast and the water is ready for use. The crumb of bread should not be used, as it would turn sour. Time, 35 minutes. (105) PICKLED ONIONS. Ingredients : — 2 quarts of Onions. 1 quart of Vinegar. | oz. of Pepper Corns. Salt and Water, fi 8 Method : — Peel the onions, boil some strong salt and water, pour it over them, let them stand in this 24 hours, keep the vessel closely covered to retain the steam, after that time wipe the onions quite dry. Boil the vinegar, pepper and ginger together, pour over the onions. See that the vinegar entirely covers the onions. Cover them over tightly and keep for several weeks, when they will be ready for use. Time, 1 hour. (106) TO PICKLE RED CABBAGE. Ingredients 1 Cabbage (medium sized). 1 quart best Vinegar. 3 pieces whole Ginger (sliced), i oz. whole Allspice. | oz. whole Pepper. 12 Cloves. Salt. Method : — Remove the outer leaves ; quarter and cut out the thick stalk ; with a sharp knife cut it thinly across into long strips. Reverse a plate in a large basin ; on to this put the shredded cabbage in layers, with a very light sprinkling of salt between each; cover with another plate, and on this put a weight to assist in pressing out the moisture. Let it remain thus for 24 hours ; then squeeze it (without crushing it) in a thick cloth ; put it into jars or bottles. Boil the spices in } pint vinegar for 15 minutes (an enamelled or preserving pan should be used) ; pour, whilst boiling, on to the cabbage, enclosing the spices in a piece o! muslin. Boil remaining vinegar and pour over. When quite cold, tie firmly over with thick paper doubled. Will be ready for use in two days. Time, 3 days. (107) TO MAKE A SALAD. Ingredients : — 1 Lettuce. 1 bunch Cress (Water or Mustard). \ bunch Badishes. 1 Egg. gill Vinegar. 2 teaspoonfuls Moist Sugar. Method : — Pull the lettuce apart, and wash it and the cress well in cold water ; drain on a cloth and shred finely, placing it high in the centre of a dish or bowl. Boil the egg hard (10 minutes), take off the shell and cut it into quarters ; remove the yolk ; rub this through a sieve or strainer over the top of the salad. Cut the roots olf the radishes, and leave on the top a small bunch of green ; garnish the dish with these and the white of egg cut into smaller pieces. Stir the sugar well into the vinegar ; pour this round the salad, and serve whilst it is fresh and crisp. Time, ^ hour. (108) TO MAKE A SALAD (2nd Receipt). Ingredients : — Lettuce. Tarragon Vinegar. Eggs. Eschalots. Cress. Method : — Wash lettuce and cress ; dry them thoroughly in a cloth. Break the leaves into convenient pieces. Put the yolks of two hard-boiled eggs into a basin, with a teaspoonful of dry mustard, pepper and salt to taste, aud one tablespoon ful of oil. Work the mixture into a smooth paste, anti add gradually two tablespoonfuls of vinegar. When mixed to the consistency of cream, add one small eschalot finely minced, and the whites of the two eggs cut into dice ; then add the lettuce and a small handful of cress. When the sauce is thoroughly mixed with the vegetables, the salad is ready. Time, 1 hour. (109) WINTER SALAD.