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

red, black, and green on a pure white surface have a very pretty effect. COCKS’ KIDNEYS.— See Rognons DE Coq. COCK'S READING SAUCE. — See Reading Sauce. COFFEE, ESSENCE OF. — In no country, perhaps, is essence of coffee better appreciated than in England, where the art of making coffee direct seems to be unknown. One great advantage of essence of coffee is that a cup of clear bright coffee can always be obtained at a few minutes’ notice. It is also very useful for making coffee for invalids, as boiling milk can be substituted instead of boiling water, and by this means an admirable cup of coffee is obtained, and at the same time a great deal of nourishment can be given. Whenever milk is used for making coffee the milk should always be boiled separately. After it has boiled up it should be taken off the fire, and the essence of coffee added. In boiling milk I would give cooks a hint as follows : — Very often in boiling milk an enamelled saucepan is used. An enamelled saucepan, it is well known, retains the heat. Cooks will often take a saucepan off the fire when the milk boils and pour out the milk immediately, and then set the saucepan down, the result being this : The dregs of the milk which are in the bottom of the saucepan — which retains its heat — will burn, and sometimes the cook j will have to expend half an hour in scrubbing out the saucepan with silver sand or ashes. When the milk boils take the saucepan off the fire and let it stand half a minute or so. By taking this precaution the bottom of the saucepan is sufficiently cooled not to burn the milk, and the saucepan then simply requires rinsing with hot water for half a minute, and it will be as clean as ever. Essence of coffee is also well adapted for making coffee ice — that well-known and delicious ice which is said to be a favourite with Her Majesty the Queen. In making good coffee ice, cream is an essential. Essence of coffee is also used for making iced souffle au cafe. This is made as follows : — One pint of clarified syrup, the yolks of twelve eggs, two whole eggs, and a large wineglassful of essence of coffee. Mix all the ingredients in a large earthen basin. Then pour the preparation into an egg-bowl that has been previously warmed with hot water and wiped dry Whisk the souffle briskly, the egg-bowl being placed on a stove containing hot ashes until it resembles a well-prepared firm sponge-cake batter. Next fill a souffle dish lining with the whisked preparation to an inch or two above the rim, a band of stout paper having been secured round the case with a pin or string to prevent the preparation from flowing over. The souffle must now be placed in a circular tin box with a tight-fitting lid, and the box immersed in pounded ice mixed with salt and half a pound of saltpetre mixed, a wet cloth being placed over the top. It should be allowed to remain thus in ice for about three hours before it is served. Previously to sending to table the band of paper must be removed, and some sifted macaroni powder or grated chocolate shaken over the surface in order to give it the appearance of a baked souffle. This receipt is given by M. Erancatelli. COLONEL SKINNER’S CHUTNEY.— See Chutney. , COLONEL SKINNER’S MANGO RELISH. —See Mango. COLOURING.— See Vegetable Colouring. COMPOTES OF FRUITS IN JELLY.— See Fruits.