ject of making sponge-cakes and orna-
ments for cakes is far too large a one
to be entex-ed into hei’e, but I would
remind housekeepers, and especially
young lady housekeepers, what a very
great variety of pretty, and at the same
time perfectly harmless, sweets can be
made for children with the assistance of a
few bottles of these colouring matters.
There is something very satisfactory in
making a home-made twelfth-cake, and
for the details I would recommend them
to consult “ Cassell’s Dictionary of
Cookery.”
VENISON SOUP. — Venison soup is now
to be obtained in tins, and it is a very
convenient form of serving two or three
persons with a little soup at a few
minutes’ notice. It also mixes admi-
rably with the remains of any kind of
game that may be left from the pre-
vious day, such as backs of gi’ouse or
partridges. It has a gamey flavour,
and, of course, will bear this addition,
when it can be sent to table under the
general name of game soup. The soup
will also bear the addition of a little
stock, but when stock is added it is just
as well to add a tablespoonful of brown
roux to make the soup a little thicker,
and also a teaspoonful of extract of
meat, which makes it l’icher. It is also
an impi-ovement to add a tablespoonful
of port wine✪ Venison Soup. The soup, however, is
very nice just as it is, and can be served
at once by placing the tin in a saucepan
of boiling water for about twenty
minvxtes, when the tin can be opened
and the soup served.
VERMICELLI.— Vermicelli is a prepa-
ration made in Italy from the finest
wheat flour, and is probably the most
popular form in which Italian paste is
sold in this country. It is used for a
variety of purposes in cooking — sweets,
soups, and entries. In making vermi-
celli soup the cook should i-emember
that the vei-micelli should be first
washed, and then boiled sepai’ately in
some plain water. Vermicelli soup✪ Vermicelli Soup,
which is always a popular one, is a
clear soup, but if the vermicelli is
added at once to the soup and boiled in
it it will turn the bx-ight stock cloudy.
The cook should therefore first wash
the necessary quantity of vermicelli,
pour away tlie water in which it has
been washed, throw it into boiling water,
and let it boil gently till it is tender. It
CROSSE AND BLACKWELL'S
is always best, ton, in making vermicelli
soui), to break the vermicelli up into
reasonable lengths. Most persons have
experienced the difficulty of eating ver-
micelli soup when at the moment of
putting it into the mouth the vermi-
celli slips over the edge of the spoon and
chves back into the plate. This is the
cook’s fault. Another very pretty use
to which vermicelli can be put is for
ornamenting rissoles. Suppose you have
the broken remains of a small tin of
vermicelli. They are scarcely adapted
for making soup, being broken. Do
not, however, throw them away, but the
next time you make that useful and
economical dish known as rissoles — -a
receipt for which is given under the
heading “ Ohicken-ana-Ham Pate ” —
act as follows : — Do not trouble about
making any bread-crumbs, but when
you have got the rissoles ready, dip them
in the beaten-up egg, and roll them in
the little broken pieces of vermicelli.
Page 232 · 2 recipe records 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
A modernized reading is not available for this page yet. You are seeing the original text.
ject of making sponge-cakes and orna-
ments for cakes is far too large a one
to be entex-ed into hei’e, but I would
remind housekeepers, and especially
young lady housekeepers, what a very
great variety of pretty, and at the same
time perfectly harmless, sweets can be
made for children with the assistance of a
few bottles of these colouring matters.
There is something very satisfactory in
making a home-made twelfth-cake, and
for the details I would recommend them
to consult “ Cassell’s Dictionary of
Cookery.”
VENISON SOUP. — Venison soup is now
to be obtained in tins, and it is a very
convenient form of serving two or three
persons with a little soup at a few
minutes’ notice. It also mixes admi-
rably with the remains of any kind of
game that may be left from the pre-
vious day, such as backs of gi’ouse or
partridges. It has a gamey flavour,
and, of course, will bear this addition,
when it can be sent to table under the
general name of game soup. The soup
will also bear the addition of a little
stock, but when stock is added it is just
as well to add a tablespoonful of brown
roux to make the soup a little thicker,
and also a teaspoonful of extract of
meat, which makes it l’icher. It is also
an impi-ovement to add a tablespoonful
of port wine. The soup, however, is
very nice just as it is, and can be served
at once by placing the tin in a saucepan
of boiling water for about twenty
minvxtes, when the tin can be opened
and the soup served.
VERMICELLI.— Vermicelli is a prepa-
ration made in Italy from the finest
wheat flour, and is probably the most
popular form in which Italian paste is
sold in this country. It is used for a
variety of purposes in cooking — sweets,
soups, and entries. In making vermi-
celli soup the cook should i-emember
that the vei-micelli should be first
washed, and then boiled sepai’ately in
some plain water. Vermicelli soup,
which is always a popular one, is a
clear soup, but if the vermicelli is
added at once to the soup and boiled in
it it will turn the bx-ight stock cloudy.
The cook should therefore first wash
the necessary quantity of vermicelli,
pour away tlie water in which it has
been washed, throw it into boiling water,
and let it boil gently till it is tender. It
CROSSE AND BLACKWELL'S
is always best, ton, in making vermicelli
soui), to break the vermicelli up into
reasonable lengths. Most persons have
experienced the difficulty of eating ver-
micelli soup when at the moment of
putting it into the mouth the vermi-
celli slips over the edge of the spoon and
chves back into the plate. This is the
cook’s fault. Another very pretty use
to which vermicelli can be put is for
ornamenting rissoles. Suppose you have
the broken remains of a small tin of
vermicelli. They are scarcely adapted
for making soup, being broken. Do
not, however, throw them away, but the
next time you make that useful and
economical dish known as rissoles — -a
receipt for which is given under the
heading “ Ohicken-ana-Ham Pate ” —
act as follows : — Do not trouble about
making any bread-crumbs, but when
you have got the rissoles ready, dip them
in the beaten-up egg, and roll them in
the little broken pieces of vermicelli.