The handy dictionary of cookery

Take the bones and trimmings of a fish; boil them in white stock half an hour ; skim it constantly. Strain it and allow it to get cold. Mix it with three pints of good white stock made from chicken, rabbit, or veal and ham, and well flavoured with vegetables. Remove every particle of fat, put all the stock into a clean pan with the whites and shells of three eggs. Whisk all over the fire until a stiff froth is formed on the top. Remove the whisk ; boil up to the top of the pan twice. Allow it to stand perfectly still twenty minutes ; pass it through a clean kitchen towel till clear. Serve hot with some neat flakes of sole in it, cooked separately. Consommd Piquant. Take three pounds of shin of beef; cut it into small pieces; break up the bone; remove the marrow from it, and set aside for marrow toast. Put the meat into a pan with four pints of cold water ; bring it slowly to the boil ; then throw in a teaspoonful of salt ; this will cause the scum to rise ; remove it carefully. Then add a piece of turnip, carrot, onion, celery, a bouquet garni; simmer slowly five hours ; strain. Allow it to get cold ; remove every particle of fat from the surface ; put the stock into a clean pan with, the whites and shells of two eggs, a quarter of a pound of lean beef, and a piece of every kind of vegetable used the first day, a teaspoonful of tarragon vinegar, a teaspoon ful of white vinegar. Whisk all over the fire until a stiff froth is formed on the top ; remove the whisk ; boil it well up to the top of the pan twice. Put on the lid and leave it perfectly still twenty minutes. Tie a clean kitchen towel over the legs of a chair ; pass some hot water through it, then strain the soup. Cut some slices of bread half an inch in thickness ; out of these cut some rounds the size of a five- shilling piece; cover both sides with grated parmesan cheese, seasoned with cayenne pepper. Lay them on a greased baking tin ; put them into a hot oven to dry and brown through ; place them on porous paper to drain a little ; then put them into the soup tureen. Pour on to them the boiling soup and serve hot. Note. — These rounds should be quite dry and browned slightly ; they give the flavour of cheese and cayenne pepper and do 7not make the soup thick. Corney Cream. Put into a jug three pounds of brown sugar, pour over it six quarts of boiling water ; allow it to cool a little, then add to it a quarter of a pound of tartaric acid, sixpennyworth of essence of lemon, and the whisked whites of three eggs. Mix all well together; put into a bottle and cork tightly. For a drink, put a wineglassful into a tumbler, fill up with cold water ; a very little carbonate of soda is an improvement. Cornish Pasties.