Domestic cookery

Cut the meat in half-inch squares, removing all the fat ; break up the bones and remove the marrow, put this into a saucepan with the cold water and salt, bring slowly to the boil, and remove the thick brown scum, add the above ingredients, and simmer very slowly four to five hours, strain, and when cold remove the fat ; it is then ready for use. To brown the onion place it in a tin with the skin on, set it over a small gas burner or in the oven until brown. The meat may be stewed again with more vegetables for second stock, and used for cheap soups. No. 345. WHITE STOCK. 4 lb. knuckle of veal, rabbit or fowl bones 1 onion A blade of mace i teaspoonful white peppercorns 6 pints water 1 stalk celery 1 teaspoonful salt Break the bones, remove all the fat, and cut up the meat into small pieces, put into a pan with the salt and cold water, bring slowly to the boil, skim thoroughly, add all the other ingredients, allow it to simmer very gently, four to five hours ; strain, and when cold remove the fat ; the bones may be stewed again for making cheap soups. No. 346. TO PEEL AND GRATE A LEMON. To peel a lemon for flavouring just remove the yellow skin with a sharp knife, taking care to take none of the white pith. To grate a lemon take a coarse grater, and grate off the yellow part only, the white being of no use for flavouring, besides being very indigestible. No. 347. TO BLANCH ALMONDS. Drop the almonds into some hot water, allow it just to boil, then strain, and remove the brown skins, drop the almonds into cold water until required, so as to keep their colour. No. 348. TO BLANCH PISTACHIO NUTS. Drop them into some hot water containing a little carbonate of soda ; allow the water just to boil, strain and remove the skins. No. 349. BOILED RICE FOR CURRIES. Patna rice will be found the best for curries. It must be washed thoroughly, and thrown into plenty of boiling water, containing one teaspoonful of salt to each quart, and a few drops of lemon juice ; boil 15 to 20 minutes, or until the grains will break between the thumb and finger ; drain on a wire sieve, pour over a little cold water, and dry thoroughly, keeping the grains quite separate. Dish as a vegetable. THE GAS COOKING RANGE: ITS CONVENIENCE, CLEANLINESS, AND ECONOMY. The Ranges used for cooking by gas consist of two parts, the oven and the hot plate. The oven usually contains within itself the heating appliance, in the shape of a burner of more or less power according to the size of the Range ; this oven is frequently open at the bottom and is always provided with a much larger amount of ventilation than is usual in the coal oven. Above the oven is placed the hot plate, with rings or other burners for boiling, stewing, toasting, and grilling, each burner being provided with a separate tap for the supply and regulation of the gas. Some makers add a water boiler, which is placed at the side of the Range. This short description will enable those who do not know the Gas Cooking Range to understand its general features. The three advantages especially claimed for the Gas Range are its Convenience, Cleanliness, and Economy. CONVENIENCE. In most towns a good Gas Range may be hired from the Gas Company for a small rent, and tested before it is purchased. It will stand in a small space, and the fixing is a matter any