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

(See Cloves, Ground.) The whole of this is then rubbed through a a fine sieve, and the forcemeat put by for use. This forcemeat is used for making all kinds of game pies, such as Yorkshire pies. It can also be used in small quantities to assist in making lark-pie. It is by no means expensive, but extremely rich and delicious. It is, in fact, an imitation of pati dc foie gras. Should the cook be making this forcemeat for Italian fritters, a small quantity of genuine foie gras added to it would be a great improvement, by assisting in giving it a rich and at the same same time delicate flavour. Italian fritters are made by taking a small piece of forcemeat, flouring it, and, after dipping it into a stiff batter, throwing it into a frying-pan of smoking hot lard — similar, in fact, to making kromeskies. The Italians are famed for various kinds of fritters, one very common dish in Italy being fritto misto, which is simply a mixture of anything that may come to hand — in fact, a species of Italian resurrection pie. Genuine pate dc foie gras is known by the extreme paleness of the liver. When this is the case there is no doubt about its being genuine, as it would be quite impossible to manufacture pâté de foie gras in this country owing to the existence of the Royal Society for Prevention of Cruelty to Animals. Indeed, I do not quite like to take leave of this subject without protesting against the abominable cruelty to which the unfortunate geese are subjected in order to gratify the tastes of a few wealthy epicures. FOREIGN HONEY.— See Honey. FOREIGN LIQUEURS. — Foreign liqueurs of all kinds are imported by Messrs. Crosse and Blackwell, and a description of each will be found under the following headings Angostura Bitters (Dr. Siegert’s),” “ Chartreuse, Green,” ‘ ‘ Chartreuse, Yellow,” “Cherry Brandy,” “ Curacoa, Orange,” “Absinthe (Swiss),” “Gold Water (Dantzic),” “ Krischenwasser (Swiss),” “Maraschino,” “Noyeau, Pink and White,” “ Trappistine, Green,” “ Trappistine, Yellow,” “Milk Punch,” “Orange Bitters,” “ Brandy Bitters,” etc. FOWL, CURRIED, HALFORD'S.— See Curry. FRENCH EEANS, PICKLED— French beans are always a favourite pickle, as will be seen by placing a bottle of mixed pickle before an ordinary person, who will generally be found to fish into the pickle bottle till he brings up a long French bean and a piece of cauliflower. They are very useful in bottles by themselves, and cooks will find them extremely valuable for many kinds of garnishing. Long pickled French beans make an admirable contrast with red pickled chilies. I will take for instance a very common dish, mayonnaise salad, made with filleted sole or cold boiled salmon, or, indeed, any kind of fish. Take some French pickled beans and some red chilies, cut them in halves, and remove the pips of the chilies, which as a rale are too hot for ordinary persons. Then make a trellis-work of red and green round the base of the salad, over the thick creamy-looking white sauce. The salad can also be further ornamented by sprinkling a little chopped parsley and a little finely cut-up pieces of the skin of the chilies over the top of the salad. I have often before called attention to the pretty effect produced by these little specks of red and green scattered on a white surface.