The handy dictionary of cookery

There are different rules for the boiling of fish. Salmon is the only whole fish that should be put on in boiling water ; all other fish to be cooked whole should be put into cold water (except mackerel, which must be put into tepid) and the water salted equal to sea water. In cooking soft fleshed fish, as haddock or whiting, a little acid in the water helps to make the flesh firm ; about a tablespoonful of vinegar should be added before the fish is put in. All fish that is cut should be taken from the cold water in which it has been washed, and plunged into boiling water : this seals up the albumen, and so keeps in the goodness of the fish. In boiling a flat fish, place the black skin downwards in the fish kettle ; make two incisions in the black skin before putting it in ; this will prevent the white skin bursting. If this is not done, the fish so expands in cooking that the white skin will burst, and so spoil the appearance. If there is no fish kettle with the plunging drainer, it is better to wrap the fish in a single layer of coarse toweling, so that it may be easily lifted out after it is cooked. For boiling small fresh- water fish always put them into cold water, and as soon as it comes to boiling-point take out the fish. In this way small fish may be prevented breaking in the fish kettle while cooking. Boiled Leeks. Cut the leeks all the same length ; remove most of the green part, trim them, wash them ; tie them up in a bundle, drop them into boiling salt and water for five minutes, lift them from the pan and place them in another containing boiling milk, and one lump of sugar ; stew till tender ; dish on toast ; thicken the milk with flour ; season and pour it over the leeks in a vegetable dish. Bran Tea. Put three tablespoonfuls of fine bran into a jug; pour over it one quart of boiling water ; cover the jug and allow it to stand fifteen minutes ; strain ; sweeten with honey or sugar, and flavour with the juice of a lemon. Note. — This is an invaluable drink for softening the throat. Bread, Brown. Brown bread may be made with yeast if preferred, but the following recipe is highly approved of by those who have tried it. Put into a bowl two and a half pounds of brown flour, one teaspoonful of carbonate of soda, two teaspoonfuls of cream of tartar, one teaspoonful of salt ; mix all well together with the tips of the fingers ; rub finely in two ounces of dripping ; make to a nice dough with buttermilk ; knead slightly ; place quickly in greased tins and bake in a hot oven. Bread, Household.