Cookery book and general axioms for plain cookery

to cabbages, savoys, Brussels sprouts, cauliflowers, peas and French beans. (2) Brussels sprouts, peas and beans are returned to the saucepan, with a little butter, and shaken- over the tire to dry them. (3) In all cases much depends on their freshness. If they must be kept at all, put the cut ends into water and change the water frequently. TO POACH EGGS. Ingredients : — 1 egg. 1 pint boiling water. 1 teaspoonful salt. A few drops of vinegar or lemon juice. Method : — Have the 'water ready boiling, in a very clean Frying-pan, and put in the salt and vinegar. Break the egg carefully into a cup, draw the pan aside, slip the egg in very gently, and simmer until the white is set. Lift it out carefully with an egg slice, and serve on dry or buttered toast. N.B. — (1) The following method is more digestible, and more suitable for invalids. Butter a cup or a very small basin, break the egg into it, then place the cup in a saucepan of boiling water, and simmer gently until set. Slip a knife around the edges, and it will easily leave the cup. Another advantage of this method is that the edges are smooth and shapely, and need no trimming, which is wasteful. (2) Quite new-laid eggs are difficult to poach, they are so creamy ; but they must be fresh. LENTIL SOUP. Ingredients : — 1 pint lentils. 1 carrot. 1 onion (parboiled). Celery strips, leaves or seeds to taste. 1 oz. butter, dripping, or clarified fat. 3 pints cold water. Salt and pepper to taste. Method: — Wash the lentils in several waters; if whole lentils are used, which make a richer soup, soak them overnight, according to “ Axioms ” (21). Melt the butter or dripping in a saucepan, cut up the onion and celery, and put them with the lentils into the saucepan, simmer over the fire five minutes with the cover on, stirring sometimes to prevent burning ; add the water, stir well, and simmer from 1 to 2 hours, or until quite soft. Pour the soup through a wire sieve, rubbing the vegetables through with a wooden spoon, return the soup to the saucepan, season to taste, and let it boil up before serving. N.B. — (1) This soup is very good without passing it through a sieve, if cooked long enough. (2) The water in which meat has been boiled is good for this soup. SAUSAGE ROLLS. Ingredients : — 1 lb. sausages or cold meat, chopped and seasoned. Flaky or short paste. A little milk. Method : — Boil the sausages for five minutes, let them cool and take off the skins, then cut them in halves. Cut the paste in pieces about five inches square, put half a sausage (or seasoned meat) on each piece, wet the edge and fold the paste over, bringing the join at the top, and mark with the back of a knife. Brush them over with milk and bake in a hot oven about half hour. Serve hot or cold. FRIED SAUSAGES. Ingredients : — J lb. sausages. About 1 oz. dripping. Method: — Prick the sausages to prevent them bursting. Just melt the dripping in a frying-pan (do not let it get hot, or they will be more liable to break), and lay the sausages in. Let them get hot slowly, turning them until they are brown all over, cooking them about 10 minutes, but if pork allow 15 minutes.