Cookery book and general axioms for plain cookery

(3) In hot weather the suet is better not chopped, but roll it with a little flour after shredding it, and rub it into the flour very lightly with the fingers. (4) The grated rind and juice of a lemon and a little more sugar makes this into a plain Lemon Pudding ; or a little ginger may be used. (5) The exact quantity of water or milk is not given, because so much depends on the quality of the flour. This also applies to any farinaceous food. ROAST MEAT AND DRY ROASTING. See “Axioms” (5 and 6), page 100, and special notes, page 10S. GRAVY FOR ROAST MEAT. Method : — When the meat is cooked put it on a hot dish, and pour the dripping into a jar. Pour about a gill of hot stock or water into the dripping-pan, scraping the brown particles off, which adhere to the pan, and which colour the gravy. Strain and pour it round the meat, not over it, or it would not be crisp but sodden. Salt must not on any account be sprinkled on the meat to make gravy, for when the gravy is drawn from the meat the latter becomes dry and indigestible. N.B. — (1) The gravy will be a richer brown if, in making the stock, the skin is left on the onion. (2) A plain stock without vegetables can be made for plain roasts, if preferred. YORKSHIRE PUDDING. Ingredients : — J lb. of flour. 1 or 2 eggs. 1 pt. of milk. A pinch of salt. Dripping. Method : — Mix the flour and salt in a basin, and make a hole in the centre. Break the egg into another basin, and add it to the flour, then put half the milk to it very gradually, stirring until it is smooth, and beat well. Add the remainder of the milk in the same way, and let it stand an hour, if possible, before cooking. Just cover the bottom of the baking-tin with hot fat from the meat ; pour the batter in, and bake about i-hour before the fire if roasting meat, or in a quick oven. N.B. — (1) Eggs should always be broken into separate basins, lest they be not good. (2) This receipt also makes a plain boiled Batter Pudding, and it can be turned into a Black Cap pudding by the addition of a J lb. of currants. Boil 1£ hours, or steam 2 hours. TO CLARIFY DRIPPING. Ingredients : — Dripping. Boiling water. Method : — Put the dripping into a saucepan, with sufficient water to cover it well ; let it boil fast about 20 minutes : then pour the whole into a basin or jar ; let it remain until it is cold and the dripping firm. Raise the cake of dripping with a knife, pour away the water, and scrape of! anj sediment. If the fat is burnt at all, a little soda should be added. N B. (1) If the dripping stands too long when it is cold and firm it will absorb the water, and mil then require to be put into a slow oven to allow the water to evaporate. (2) In hot weather, when it is difficult to get the dripping firm, it is a good plan to place the jar of dripping, when cooling, in a howl of cold water. (3) If clarified dripping be beaten to a cream, it is very good for short pastry and cakes. (4) Another mode of clarifying dripping is to pour the dripping when hot into cold water, but do not boil it ; then treat it as for method 1. This mode, however, does not purify so well. TO CLARIFY FAT. Ingredients : — Any scraps of fat cooked or uncooked. % pint cold water.