Of course, if the bag is allowed
to hang up in the kitchen — or, what is
more probable, be allowed to get dry in
one of the kitchen drawers-- a great deal
of the essence of vanilla will evaporate,
as will be evidenced by the very deli-
cious smell that the dinner-napkins and
table-cloths that may be kept in the
drawer with it will acquire.
VEAL-AND-HAM PATE'.— Veal-and-
ham is a mixture that has always been
popular. Veal-and-ham pie is a stand-
HOUSEKEEPER'S GUIDE. 157
iiig dish at the breakfast-tables of all
large hotels, and there seems to be a
universal opinion that the flavour of
ham and veal combined is better than
any other mixture for the purpose of
making pies. Veal-and-ham pates form
a very agreeablo addition to the break-
fast or luncheon-table, and of course
they possess the great advantage of
being always ready at a moment’s notice,
and also of keeping good for years so
long as the tin is not opened. In open-
ing a tin of veal-and-ham pates care
should be taken so .to cut the tin that
the pate will turn oat whole. Of course,
for this purpose it must be cut carefully
round the edge, and when it has been
turned out on to the dish it can be
ornamented with a little green parsley
or surrounded by a small paper frill.
Cooks will do well to bear in mind that
these veal-and-ham pates in tins are
somewhat rich. The remains should
never be wasted, but they should be
utilised for making various kinds of
forcemeat. Under the heading Chicken -
and-Ham Path I have described how
to make those useful and economical
entries, rissoles and kromeslties. The
remains of veal-and-ham pate are equally
as good as the remains of chicken-and-
ham pate. Also under the heading
Pate de Foie Gras will be found a re-
ceipt for making Italian fritters. The
remains of veal-and-ham pate will be
found exceedingly useful for this pur-
pose.
VEGETABLES, MIXED, DRIED.—
Dried mixed vegetables can now be
obtained, and are exceedingly useful
for the purpose of making Julienne
soup. Most housekeepers know how
popular a soup J ulienne is at all times
of the year ; but oftentimes the expense
of obtaining the necessary vegetables is
considerable. There are many seasons
of the year when carrot cannot be ob-
tained at all except in a form which,
however carefully it may be cooked,
is absolutely uneatable owing to its
hardness. These dried vegetables will
be found an exceedingly cheap and use-
ful article for the store-closet. Of course,
they -will require when used the addition
of some good strong clear stock. Good
clear stock may be made in the house
from ordinary beef or veal, or it can be
made at half an hour’s notice by using
some of Crosse and Blackwell’s extract
✪ Julienne Soup
Page 228 · 1 recipe record on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Of course, if the bag is allowed to hang up in the kitchen — or, what is more probable, be allowed to get dry in one of the kitchen drawers-- a great deal of the essence of vanilla will evaporate, as will be evidenced by the very delicious smell that the dinner-napkins and table-cloths that may be kept in the drawer with it will acquire.
VEAL-AND-HAM PÂTÉ.— Veal-andham is a mixture that has always been popular. Veal-and-ham pie is a stand-
ing dish at the breakfast-tables of all large hotels, and there seems to be a universal opinion that the flavour of ham and veal combined is better than any other mixture for the purpose of making pies. Veal-and-ham pates form a very agreeablo addition to the breakfast or luncheon-table, and of course they possess the great advantage of being always ready at a moment’s notice, and also of keeping good for years so long as the tin is not opened. In opening a tin of veal-and-ham pates care should be taken so to cut the tin that the pate will turn oat whole. Of course, for this purpose it must be cut carefully round the edge, and when it has been turned out on to the dish it can be ornamented with a little green parsley or surrounded by a small paper frill. Cooks will do well to bear in mind that these veal-and-ham pates in tins are somewhat rich. The remains should never be wasted, but they should be utilised for making various kinds of forcemeat. Under the heading Chicken-and-Ham Pâté I have described how to make those useful and economical entries, rissoles and croquettes. The remains of veal-and-ham pate are equally as good as the remains of chicken-andham pate. Also under the heading Pate de Foie Gras will be found a receipt for making Italian fritters. The remains of veal-and-ham pate will be found exceedingly useful for this purpose.
VEGETABLES, MIXED, DRIED.—
Dried mixed vegetables can now be obtained, and are exceedingly useful for the purpose of making Julienne soup. Most housekeepers know how popular a soup J ulienne is at all times of the year ; but oftentimes the expense of obtaining the necessary vegetables is considerable. There are many seasons of the year when carrot cannot be obtained at all except in a form which, however carefully it may be cooked, is absolutely uneatable owing to its hardness. These dried vegetables will be found an exceedingly cheap and useful article for the store-closet. Of course, they -will require when used the addition of some good strong clear stock. Good clear stock may be made in the house from ordinary beef or veal, or it can be made at half an hour’s notice by using some of Crosse and Blackwell’s extract
Records on this page
Julienne Soup