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

A similar instance of the way in which pine forests affect the flavour of animals living in their neighbourhood is the case of the Norwegian grouse or ptarmigan. The birds that feed in the open grounds will be found quite equal in flavour to an English grouse. When, however, they, come from the neighbourhood of pine forests, owing to the birds having picked the buds off the pine trees, they are worthless, and unfit for human food, on account of the very strong flavour of turpentine they contain, which no amount of cooking can do away with. HORSERADISH, PICKLED.— Pickled horseradish is a very nice accompaniment to cold roast beef, and indeed to cold beef of every description. One method of using it is to make it into horseradish sauce. Ordinary horseradish sauce is made as follows : Take a stick of horseradish and grate it till the whole stick is reduced to a pulp. This is then mixed with a small quantity of cream, vinegar, mustard, and brown sugar. A very excellent substitute for cream, however, oan always be made by adding a small quantity of Swiss milk to some ordinary milk. The Swiss milk contains a large amount of sugar. When, therefore, it is used for making horseradish sauce, the sugar should be omitted altogether or only a very small quantity added. Pickled horseradish can be chopped up very fine and used instead of grated horseradish. Of course when pickled horseradish is used to make sauce, less vinegar must be used. If the horseradish has been in pickle some time it will be found sometimes that no vinegar need be added at all. HODGE-PODGE SOUP.— Good hodgepodge soup is really very good Scotch broth, to which has been added some very young green peas. This soup can now be obtained in tins and can be served just as it is after being warmed up. The tin can be placed in boiling water and kept there for a quarter of an hour or twenty minutes, then opened and the contents served, or the tin can be opened at, once and its contents warmed up in a saucepan. One small tin is generally ample for two people, and it is very convenient to have a few tins in the house, as the soup can then be made ready at a few moments’ notice. HUMMEL’S STRASBOURG PIES.— See Strasbourg Pies. HUNG BEEF SAUSAGE.-See Sausage. IMPERIAL PICKLES. -Imperial pickles are a sort of compromise between ordinary English pickles and Indian pickles. The distinctive feature of Indian pickles is heat — the base really being pepper, cayenne, mustard, or chib ; and the distinctive feature of English pickles is that they are not hot, but rather acid. The imperial pickles are therefore, to a certain extent, a mixture of the two, and are by many preferred to either. Of course tha most common use for these pickles is to be eaten with cold meat. Still they can be used for a variety of purposes. A portion of the contents of a bottle can be made hot in a little thick brown gravy, and served with a dish of mutton cutlets, or grilled salmon. Grilled salmon served up in this kind of pickle is always a favourite dish at breakfast. IMPERIAL SAUCE. — Imperial sauce is a moderately warm sauce, and can be eaten with chops, steaks, or cold meat, and can be used for flavouring gravies, hashes, steaks, etc.