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

QUAILS, TRUFFLED. — Quails stuffed until truffles are sometimes preserved whole in tins. When they are preserved in this shape a very considerable amount of fat will be found in the tin with them. They can be eaten as they are, and in cold weather some of the fat can be eaten. with them. The fat is, however, very rich, and the cook will find it useful to assist her in making any kind of rich forcemeat. The quails can be taken out of the tin whole, and after the fat has been removed, which can be done by placing them in the oven for a short time, the quails themselves can be covered with glaze and placed on a dish with a salad composed of macedoines piled up in the middle, while on the base of the dish should be placed some aspic jelly. In this form they make a very nice dish suitable for supper, and after the quails have been glazed they can be ornamented on their breasts with a little piping. Another nice dish can be made from these quails by using some rich forcemeat. Fill some paper cases with the forcemeat, and the quail itself should be placed on the top of the paper case, and the whole made hot in the oven. Of course both the forcemeat and the quails should be warmed before being placed in the paper cases. QUINCE MARMALADE.— Quince marmalade is a very nice preserve. It is sent over to this country generally in glass jars ; the marmalade itself is made in Portugal. It is slightly acid in flavour, and is very useful for making a variety of rich puddings, in addition to which it can of course be eaten by itself, but it forms a very agreeable sweet, and may be used for all purposes for which ordinary marmalade is used. U nder the heading of Brandy Cherries I have given a receipt for making a pudding known as “ Kendal pudding.” Quince marmalade would form one of the best jams for making this pudding in alternate layers with either strawberry or raspberry jam, its slightly acid flavour contrasting well with the sweeter taste of the jam. [illustration: RABBIT, CURRIED, HALFORD'S.] —See Curried RADISH, HORSE-, PICKLED.— See Horseradish. RAGOUT, FINANCIERE. — See Financiers Ragout. RASPBERRIES AND CURRANTS, BOTTLED.— See CURRANTS AND Raspberries. RASPBERRIES, BOTTLED. — Raspberries can now be obtained in bottles, and are useful for making a variety of dishes. They are as a rule far better when mixed with some other kind of fruit, especially currants. In making raspberry tarts from bottled raspberries the cook should first of all strain off the juice, boil it, and dissolve somo sugar in it so as to sweeten it, as bottled raspberries are not sweet. This should be allowed to get cold and the raspberries added to it. Place them in a pie-disli and cover with a puff paste. As soon as the pastry is cooked the pie is done. The cook should remember that these raspberries are already cooked, and she should endeavour as much as possible not to break them up. Otherwise the tart will consist of a species of moist pulp in which pips will appear to predominate. RASPBERRIES, CRYSTALLISED.—