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

When you want to use beef -tea for this purpose see the directions given for making soup from essence of beef, only remember that the tins of beef -tea are not so concentrated as the essence of beef, and that, therefore, if you wish to have the soup really good you must not add any water, but you can boil the vegetables, such as onion, garlic, etc., in the beeftea itself. Beef- tea flavoured as if for soup will make a first-rate white sauce if mixed with a little boiled cream. The cream must be boiled first separate. It also makes an excellent white sauce if mixed with milk boiled separate — equal quantities. The white sauce should then be thickened with a little white roux. (See Roux, White.) In making white sauce or white soup with either milk or cream it is always an improvement to boil a bayleaf in the milk or cream. If no bayleaf can be had the “ cork ” of a bottle of essence of almonds can be used, but do not go beyond the “cork.” (See Essence! of Almonds.) When beef -tea is ordered for infants, as it is sometimes, remember that young children cannot take salt, and therefore make the beef-tea sweet with sugar. When this is done the poor little things will often suck it down greedily, whereas without the sugar they will spit it out, and try in their tiny way to push away the spoon or bottle. BENGAL CLUB CHUTNEY. — See Chutney. BERMUDA ARROWROOT.— See Ak- ROWKOOT. BLACKBERRY JAM. -Blackberry jam is very useful as a substitute for blackcurrant jam. This latter has a very strong taste, whereas blackberry jam is far milder. In making open tarts, etc. , where there is a mixture of colours, blackberry jam will often be found very convenient owing to its being black. In making open tarts containing- a mixture of flavours, it is always advisable to avoid any one flavour that is apt to be too predominant. In baking tarts with the fruit or jam in, it will be found that the black-currant jam affects the flavour of the other jams. For instance, suppose part of the tart contains some delicate jam, such as peach or apricot, the black-currant jam, if the tart has been baked, to a certain extent imparts a slight flavour to these more delicate ones. Blackberry jam has a somewhat dead taste, and is also slightly woody in flavour ; as, however, it has not an overpowering flavour, it is well adapted for use where a black colour without a strong flavour is desired. Blackberry jam mixes very well with apples, and when open tarts are made with bottled apples blackberry jam can be used to mix with the apples, and is used, not only in the way of ornament, but it assists the flavour as well. BLACK CURRANTS, BOTTLED. -See Currants. BLACK-CURRANT JAM.— See Currant Jam. BLACK-CURRANT JELLY. -See Currant Jelly. BLACK-CURRANT SYRUP.— See Currant Syrup. BLOATER PASTE. — Bloater paste forms a nice addition to the breakfasttable when spread on bread-and-butter.