The housekeeper's guide to preserved meats, fruits, vegetables, &c

These remains should be boiled in the stock till the bones come out perfectly bare and white, and the whole of the meat should be removed from the bones and sent with the soup through a wire sieve, and flavoured in the way we have already mentioned. It is a very common mistake with many cooks in making hare soup, or grouse soup, to make it too thick. They should remember that hare soup, as well as grouse soup, is not a thick soup. If a proper amount of game is added, and rubbed through a sieve, very little thickening is necessary. GUAVA JELLY.— Guava jelly is a very rich but somewhat sickly preserve. Like damson cheese, it is usually served as a dessert dish. It is also recommended to be taken for the purpose of soothing irritated throats. It is very rich, and possesses considerable nourishing power, but owing to its great sweetness it can only be taken in small quantities. HALFORD'S CURRIED MEATS. —See Curried Meats. HALFORD’S CURRY SAUCE.— See Curry Sauce. HAM-AND-CHICKEN PATE. — See Chicken-and-Ham. HAM-AND-VEAL PATE.— See Veal-and-Ham. HAM, DEVILLED. — Devilled ham is a species of potted ham, only very hot. It is an excellent dish to be served at breakfast, lunch, or supper, and it is also often used to make sandwiches. There are many restaurants now open in London, especially those known as the Bodega, where a variety of sandwiches are served for luncheon. Of all the sandwiches thus met with, devilled ham are the most popular. The devilled ham is simply spread between two thin slices of bread, or the sandwiches can be made with thin toast. As a rule it is sufficiently rich in itself not to require the addition of butter, but a very slight layer of butter over the bread is still a decided improvement. Devilled ham can also be served hot on toast after dinner, as a substitute for anchovy on toast, or caviare on toast. When it is served this way the devilled ham should first be heated by being placed in the oven for a short time, and the toast should not be buttered too thickly, as the ham itself is somewhat rich. The hot mixture should be spread on the toast, which must then be cut into “fingers,” about three inches long and an inch wide. Devilled ham is sold in pots, and will keep good for a long time, even after the pot has been opened, owing to the spices and pepper which it contains. HAM, POTTED. — Potted ham is one of the most popular of all potted meats, and it is a standing dish for both breakfast and luncheon. Potted ham, like devilled ham, makes excellent sandwiches, and can be spread between two thin layers of bread, or the bread may be slightly buttered. Cooks will often find potted ham exceedingly _ useful when they are making rissoles, if there is no ham in the house. For instance, suppose the larder contains the remains of a cold roast fowl; a very nice and ' 07