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

PORK PATES, — Pork pates in tins make an agreeable variety at the breakfast table. These pork pates are somewhat rich, and should be rightly described as a species of pork forcemeat. They are generally supplied in tins which require a patent opener somewhat like a key for winding up a clock. A strip of tin is cut off round the edge, and the pate can then easily be turned out whole on to a dish. “Little pieces of cut lemon can be used to ornament the pate when it is turned out. These pork pates are more suited as a little bon bouche than as a substantial dish. Like other tinned pates, the remains should be utilised by the cook for making forcemeat. Under the heading of "Chicken-and-Ham Pates" will be found a receipt for making rissoles and kromeskies from the remains of pates. Pork pates before they are opened should be kept in a cool place. Pork is proverbially more suited for winter than summer, and on a very hot day I do not think these pork pies are at all desirable. Should they, however, be used on such an occasion, they will be very nice if be- fore being opened the tin is immersed in a little iced water, say for half an hour. If the tin is now opened the inside is of course deliciously cool, and the pate will be rendered far more agreeable. After it has been kept in a hot room in summer for any length of time the pate is moist in appearance and as nasty to eat as a piece of ordinary cold pickled pork would be when exposed to heat. POTATO FLOUR. — Potato flour is a species of pure starch, and is very useful to the cook for various kinds of thickening purposes. M. Francatelli recommends it for making omelette souffle. POTTED FISH.— Various kinds of fish can now be obtained in tins. Anchovy paste and bloater paste are both species of potted fish in then- way. There is also now potted lobster, potted salmon, and potted shrimp paste. A description of how to use these useful preserved fish will be found under their respective headings. POTTED MEATS. — A description of the different uses of various potted meats now to be obtained will be found under their respective headings — namely, potted beef, potted ham, potted ham-and-chicken, potted Strasburg meat, potted turkey, potted turkey - and-tongue, devilled ham, potted au cliable, potted game, etc. PRAWNS, CURRIED, HALFORD’S.— See Curried Meats. PRESERVED FISH.— See VARIOUS' Headings. PRESERVED GINGER.— See Ginger. PRESERVED MEATS.— See Various Headings. PRINCE OF WALES’ SALAD SAUCE.— The Prince of Wales’ salad sauce is a very nice and useful sauce, which can be obtained in bottles. It very much resembles a first-class old-fashioned salad dressing. Of late years of course the most fashionable salad dressings have been _ a base of mayonnaise, or salad dressing composed chiefly of oil and vinegar, in which the proportion of oil very far exceeds that of the vinegar, with the addition of pepper and salt. This is the kind of salad dressing called K salad d la Fmngaise. The Prince of Wales’ salad dressing, however, contains a certain amount of mustard and sugar, which makes it very agreeable. It is especially nice when eaten with small salad, such as mustard and cress, etc. Those who are not fond of mayonnaise or too much oil would do well to make a trial of this very nice and agreeable salad dressing. PROVENCE OIL.— See Oil.