The handy dictionary of cookery

Put the yolks of four eggs into a basin ; add a quarter of a pint of salad oil, one tablespoonful of white wine vinegar, a little cayenne pepper, mustard, and salt ; rub in finely the yolks of two hard-boiled eggs till quite smooth. Chop very finely a tablespoonful of tarragon ; sprinkle it over. This is served with smelts, salmon, and trout. Mix in the oil carefully and slowly at first with the yolks of egg Tea, To Make. For good tea, allow half a pint of boiling water to one teaspoonful of tea, or one teaspoonful of tea for each person, and one over for the pot, is the good old-fashioned allowance, and a very sensible one. Take care to have the water freshly boiled. It must not be allowed to stand boiling on the hob an hour before making the tea. Pour some boiling water into the tea-pot, so as to make it quite hot before putting in the tea. When this is done, turn out the hot water, and put in the tea ; pour the water over it in the act of boiling, filling up the pot at once. Allow it to stand from seven to ten minutes, but not longer than ten minutes. If not convenient to use it at once, pour it off from the leaves into another pot, as the strength of the leaf will be fully drawn out in that time, and if allowed to stand longer will develop the tannin in it, which gives it an acrid bitter taste, and is said to be injurious to the coating of the stomach, being a powerful astringent. Tea is an exhilarating and refreshing stimulant when properly prepared and taken in moderation, but if it is boiled, or taken in excess, it injures the nervous system, and the digestion. The following well-known lines are useful : — “ Except the kettle boiling be, Filling the tea-pot spoils the tea.” Toast. When about to make toast, procure a loaf that has been baked at least two days, for new bread cannot be easily cut, nor does it make good toast. Remove the crust, and then with a sharp knife cut as many slices as you require, about a quarter of an inch thick ; use a large knife, so as to cut the bread evenly. Study to have a clear fire, and place the bread a little distance from the fire, or for a short time in a moderately hot oven, so as to warm it gradually through. When the bread is warmed, put a slice on a toasting-fork, and holding it close before the fire, move it constantly to and fro, until the whole surface is of a 185 yellowish brown colour, then turn it and toast the other side. When this is done, lay it upon a hot dish, and spread about one ounce of butter upon it. Cut each slice into four as soon as it is buttered, and pile lightly upon the dish on which it is to be served. Dry toast should never be made until just before the time of serving; and when browned, the crust should be cut off, and the toast put in a toast-rack at once, to get crisp. If it is laid down on a flat surface it will become sodden and soft. Dry toast that has stood half an hour is not worth eating. All kinds of toast should be made in the same manner ; but if a slice be required to serve under a bird, eggs, or kidneys, it is better cut thinner and toasted dryer. Tomato Sauce.