into the pinion and thigh through the body, passing it through the opposite pinion and thigh. On the other side put a skewer in the small part of the leg, close on the outside of the sidesman, and push it through. Clean the liver and gizzard and tuck them between the pinions, and turn the point of the pinions on the back. Pass a string over the points of the skewers, and tie it securely at the back to keep the bird neat and firmly trussed. Cover the breast with a sheet of nicely buttered white paper. Place the bird on the spit or roasting-jack, and set it at some distance from the fire, which should be a very good and bright one. Keep the heat well to the breast. Put 4 ounces of butter in the dripping- pan, and baste it frequently. Just before it is done, remove the paper, dredge it lightly with flour, and baste with the butter, so as to brown and froth it. Serve with good brown gravy poured over, and garnish with small fried sausages or forcemeat balls✪ Roasted Turkey. Sauce : bread-sauce. Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking known. Wright and Butler’s Patent Portable Petroleum Cooking Stoves are a miracle of convenience, and no English home can be complete without one. They do all cooking required without dirt or trouble, and they are simple and safe in use. Illustrated Catalogue free from Wright and Butler, Limited, Birmingham — See Advertisement. PART VII. VEGETABLES AND SALADS. Cooking Vegetables. — There are a few simple rules in cooking vegetables which should be remembered. Put green vegetables into fast-boiling water, and boil quickly with no lid on the pan. Put old potatoes into cold water. Put dried beans and peas into cold water, and soak before being boiled. Vegetables should be taken up as soon as they are done. Soda should be used only where vegetables are old or tough. A tablespoonful of salt is sufficient for J gallon of water. Artichokes. — Wash in several waters, cut off the stems and leaves at the bottom, and plunge into boiling water, adding \ gallon of water, 1 heaped tablespoonful of salt, and soda to cover a shilling. Boil quickly until tender, with the saucepan lid either raised or removed. When done drain for a minute or two, and serve on a napkin, with a tureen of melted butter✪ Boiled Artichokes. Boiled Jerusalem Artichokes. — After well washing and peel- ing, shape into a round or oval form, and put into a saucepan with just enough water to cover, adding salt as above✪ Boiled Jerusalem Artichokes. Boil gently until tender, and serve as above. Asparagus Boiled. — Cut the stalks of equal lengths, rejecting the woody parts, and gently scrape the white that remains. Throw them into water ; then tie in a bunch with muslin or tape, put into boiling water slightly salted. Boil from 20 to 40 minutes according to age, serve with butter on slices of toast. Asparagus and Eggs. — Cut the asparagus into pieces J inch long, and boil for 15 minutes. Have a cupful of melted butter ready in a saucepan, and put in the asparagus when it is drained dry. Heat this until boiling point, and pour into a baking dish. Break 5 or 6 eggs carefully over the surface, put a piece of butter upon each, sprinkle with salt and pepper, and put it into the oven until the eggs have set. Broad Beans. — Put the beans into boiling water with a little salt, boil very quickly for 20 minutes ; drain, and pour parsley sauce✪ Broad Beans over.

AI-modernized reading of the original text

into the pinion and thigh through the body, passing it through the opposite pinion and thigh. On the other side put a skewer in the small part of the leg, close on the outside of the sidesman, and push it through. Clean the liver and gizzard and tuck them between the pinions, and turn the point of the pinions on the back. Pass a string over the points of the skewers, and tie it securely at the back to keep the bird neat and firmly trussed. Cover the breast with a sheet of nicely buttered white paper. Place the bird on the spit or roasting-jack, and set it at some distance from the fire, which should be a very good and bright one. Keep the heat well to the breast. Put 4 ounces of butter in the drippingpan, and baste it frequently. Just before it is done, remove the paper, dredge it lightly with flour, and baste with the butter, so as to brown and froth it. Serve with good brown gravy poured over, and garnish with small fried sausages or forcemeat balls. Sauce : bread-sauce. [illustration: Petroleum Oil Stoves advertisement] PART VII. Cooking Vegetables. — There are a few simple rules in cooking vegetables which should be remembered. Put green vegetables into fast-boiling water, and boil quickly with no lid on the pan. Put old potatoes into cold water. Put dried beans and peas into cold water, and soak before being boiled. Vegetables should be taken up as soon as they are done. Soda should be used only where vegetables are old or tough. A tablespoonful of salt is sufficient for J gallon of water. Artichokes. — Wash in several waters, cut off the stems and leaves at the bottom, and plunge into boiling water, adding \ gallon of water, 1 heaped tablespoonful of salt, and soda to cover a shilling. Boil quickly until tender, with the saucepan lid either raised or removed. When done drain for a minute or two, and serve on a napkin, with a tureen of melted butter. Boiled Jerusalem Artichokes. — After well washing and peeling, shape into a round or oval form, and put into a saucepan with just enough water to cover, adding salt as above. Boil gently until tender, and serve as above. Asparagus Boiled. — Cut the stalks of equal lengths, rejecting the woody parts, and gently scrape the white that remains. Throw them into water ; then tie in a bunch with muslin or tape, put into boiling water slightly salted. Boil from 20 to 40 minutes according to age, serve with butter on slices of toast. Asparagus and Eggs. — Cut the asparagus into pieces J inch long, and boil for 15 minutes. Have a cupful of melted butter ready in a saucepan, and put in the asparagus when it is drained dry. Heat this until boiling point, and pour into a baking dish. Break 5 or 6 eggs carefully over the surface, put a piece of butter upon each, sprinkle with salt and pepper, and put it into the oven until the eggs have set. Broad Beans. — Put the beans into boiling water with a little salt, boil very quickly for 20 minutes ; drain, and pour parsley sauce over.

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Roasted TurkeyBoiled AsparagusBoiled ArtichokesBoiled Jerusalem ArtichokesBroad Beans

English and French cookery