Cookery book and general axioms for plain cookery

* (2) See “Axioms” (23) The observance of this rule makes soups, stews, and any dishes containing onions more digestible. Scalding them does not draw out quite so much of the oil, but if to be fried, they are easier to brown than when parboiled. (3) A parsnip or any vegetable in season can be added. h teaspoonful of pepper 3 pints boiling water. (4) It is better to add more pepper last thing, because it loses its aroma with long cooking. EGG SNOW FOR INVALIDS. Ingredients : — 1 egg (fresh). 1 tablespoonful milk. 1 teaspoonful sugar, or to taste. Orange or lemon juice to taste. Method : — Separate the egg, put the yolk into a small basin and the white on to a plate, beat the latter to a stiff froth with a knife. Add the sugar, milk, and juice to the yolk and beat well, then stir the white in very lightlyr and serve it in a clean bright tumbler, or a small glass dish. N.B. — (1) This is a very palatable form of taking raw eggs, and the flavouring can be varied by any simple fruit syrup, or the juice pressed from any fresh fruit. (2) Always break eggs into a cup or basin before using them, to see if they are good. A LIGHT DIGESTIBLE METHOD FOR COOKING EGGS. M ethod : — Place the egg in a saucepan of boiling water, put the lid on ; then move it at once from the fire, and let it stand on the hearth for about 6 minutes. When a number are cooked, aloi g r time is required, because each additional egg lowers the degree of heat — thus for 6 eggs allow about 12 minutes. Quite new-laid eggs take a minute or two longer ; but one of the advantages of this method is, that a few minutes longer does not make them harder, because the heat is decreasing all the time. N.B. — The object of this mode is to prevent the albumen being hardened by boiling heat, thus rendering it much easier of digestion, and very suitable for invalids, and is frequently recommended by medical men. The white will be deliciously soft and creamy, and another egg should be cooked by the usual method of 3½ minutes' boiling, to show the difference in die white to the class. BOILED AND STEAMED POTATOES. See “ Axioms ” (3), page 99, and special notes on potato cooking, page 107. BAKED BREAD PUDDING. Ingredients : — 1 lb. any scraps bread. | lb. sugar. J lb. currants or sultanas. 1 oz. finely-chopped suet or clarified dripping. 1 6^7 or Nutmeg or any spice to taste. A little salt, and dripping to grease the dish. Method : — Cut the bread into small pieces, put them into a basin with sufficient cold water to cover, and soak until soft. Then press the water away, and beat the bread finely with a fork. Wash and dry the currants. Break the egg into a basin, beat it well, then add it to the bread with the currants, sugar, spiie, and salt. Mix well, put it in a well-greased pie dish or tin, and bake about 1 hour. Serve hot or cold, but if the latter, dripping is better than suet. N.B. — (1) A little finely-chopped orange rind or grated lemon, may be used instead of the currants for a change. (2) The rind of both fruits can be dried, grated and bottled, for flavouring ; but whether used fresh or dried, the peel must be very thin, because the white pith produces a bitter flavour. (3) For a change this pudding is good steamed or boiled from two to three hours. When eggs are dear 1 gill of milk can be used instead. SHEPHERD’S PIE.