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

The salad can also be ornamented round the base with hard-boiled eggs cut in quarters, stoned olives, and filleted anchovies. The green pickled beans go very well with any cold dish, and can also be used for ornamenting various kinds of hashes, especially hashed venison. When used for this purpose it is best to soak them first in boiling water for five or ten minutes. By this means they are made hot, and, in addition, a good deal of the vinegar is extracted from them. Before putting the beans in the hash they should be squeezed dry on a cloth. Red chilies can, of course, be mixed with them, as a great many persons eat chilies with almost every kind of food, and especially -those persons who have lived in very hot climates. I would, however, again remind the cook that for ordinary persons it is best to remove the seeds of the chilies, which contain the greater part of the heat. French beans are also a very nice accompaniment to cold venison, especially cold venison pasty. FRENCH BEANS, PRESERVED.— See Haricot Vert. FRENCH GOODS, VARIOUS.— A variety of French goods are now imported by Messrs. Crosse and Blackwell, such as asparagus in tins, dried mixed vegetables, which are used for making julienne soup, etc. ; cocks’ - combs preserved in bottles ; foie gras entire ; Strasburg pie ; mushrooms ; pastilles des legumes ; ragout Jinancidre ; rognons de coq; vegetable colouring, red, green, yellow, etc. Great care is taken in the selection of these goods, the very best of each being chosen. FRENCH LENTILS. — See Lentils. FRENCH OLIVES.— See Olives. FRESH HERRINGS, TINNED.— See Herrings. FRUIT SYRUPS. — I have already, under the headings of Apricot Syrup and Red-Currant Syrup, called attention to the importance of making fruit syrups a cheap substitute for the various forms of intoxicating drinks now sold. In summer-time they are very cool and refreshing, as well as wholesome, and can be mixed with plain water or sodawater, of course ice being a great improvement. A description of the various syrups will be found under the respective headings of “ Lemon Syrup,” “ Apricot - Syrup,” “ Black - Currant Syrup,” “Cherry Syrup,” “Capillaire Syrup,” “ Gooseberry Syrup,” “ Orange Syrup,” “Lime Syrup,” “Pineapple Syrup,” “ Raspberry Syrup,” “ Red- Currant Syrup,” and “ Strawberry Syrup.” FRUITS, BOTTLED.— Bottled fruits are a very great convenience to housekeepers when fruit is out of season, and when carefully bottled really there is very little difference between tarts and puddings made from them and those made from fresh fruit. Prancatelli recommends bottled fruits for making fruit tarts, and in his well-known work entitled “ Francatelli’s Modem Cook,” hereeommends that in malcingtarts from large-stoned fruits the stones should be removed and cracked, and the kernels taken out and added to the tart. In making tarts from small-stoned fruits, such as damsons, cherries, etc., the stones should be allowed to remain. The _ following bottled fruits can be obtained : — Raspberries, gooseberries, plums, cranberries, cherries, apples, cherries and currants, greengages, red currants, black currants, damsons, morella cherries, raspberries and currants, and apricots.