Buckmaster's cookery

10. Mix altogether thoroughly. 11. Rub the dish with garlic. 12. Arrange at the foundation a layer of the green vegetables. 13. Then a layer of cold fish, meat, chicken, lobster, shrimp, fowl, or game. 14. Now a thin layer of mayonaise sauce. 15. Now a layer of vegetables, and so on, finishing with mayonaise sauce, and garnishing with nasturtium flowers ; some of the beetroot and cucumber may be reserved to arrange alternately round the edge of the dish, and hard-boiled eggs, or olives or aspic jelly may also be introduced : this makes a very pretty foundation. With all fish salads mayonaise sauce should also be served in a boat. Precautions. — The mayonaise sauce must be good and the vegetables fresh, and taste should be shown in the arrangement of the materials. LETTUCE SALAD. Ingredients. Lettuce. Tarragon. Eggs. Oil. Eschalot. Vinegar. Cress. 1. Wash, if necessary, two lettuces. 2. Dry them thoroughly in a cloth. 3. Break the leaves or cut Lettuce Salad. them with a silver knife into convenient pieces. 4. Put the yolks of two hard-boiled eggs into a basin (not boiled more than eight or nine minutes, or the yolks will be dark-colored), with a teaspoonful of dry mustard, pepper and salt to taste, and one tablespoonful of oil. 5. Work the mixture into a smooth paste. 6. Now add oil and vinegar as for mayonaise sauce, page 160. 7. Add two or three leaves of tarragon, and one small eschalot finely minced, and the whites of the two eggs cut into half-inch dice. 8. Add the lettuce and a small handful of garden cress. 9. Thoroughly mix the sauce with the vegetables, using a wooden or bone fork and spoon, and the salad is ready. Precautions. — See that you have young tender lettuce. Be careful about the sauce. TOMATO SALAD. Ingredients. Tomatoes. Oil. Vinegar. Mustard. Basil. 1. Take six tomatoes, but not too ripe to handle. 2. Cut them into slices and remove all the seeds. 3. Rub a dish with garlic. 4. Work together oil and vinegar, in the proportion of two of oil to one of vinegar. 5. Lay the tomatoes in the mixture. 6. Sprinkle pepper and salt over according to taste, and a few leaves of fresh basil finely minced. 7. Let them lie in the sauce for two hours, and the salad is ready. Precautions. — Be careful in the selection of the tomatoes, and well free them from seed. Buckmaster's Cookery. JELLIES, ICE CREAMS, AND ICES. Animal gelatine is the basis of all jellies. Isinglass, which is the purest variety, is prepared from the swimming bladder of the sturgeon. The jelly sold in shops is often a highly clarified glue, made from the trimmings from tan yards. The preparation of a jelly is one of the most refined and delicate operations in cookery. The chief qualities of a jelly are colour, transparency, and flavour, which depend on the quality of the materials and filtering. Everything should be scrupulously bright and clean ; the spoons should be of wood or bone, and for coloured jellies earthenware or copper moulds should be used. The jelly should be prepared the day before it is wanted, and the foundation is calf’s feet. CALF’S FOOT JELLY. TO MAKE A QUART. Ingredients. 2 Calf’s Feet. A wine glass of Sherry. ^ a wine glass of Brandy. x inch of a stick of Cinnamon. 2 Eggs. 2 ozs. of Loaf Sugar. 2 Lemons. 4 Cloves.