Buckmaster's cookery

Take a pound of fresh strawberries, remove the stalks and cast aside the bad ones. Put them in a basin and sprinkle them with half a pound of powdered loaf-sugar, then add the juice of a lemon, make a puree by passing through a horsehair sieve, and add one pint of cream. Mix thoroughly and freeze. FREEZING. For freezing ices, creams, &c., you must have an ice pot or a proper freezing apparatus. Directions are given with each as to its use. If you have an ice pot, the process is very simple. Pound the ice and mix it with a little bay salt or common salt. Place your freezing pot in a bucket, and surround it with the pounded ice. Wipe the top and cover and pour in the mixture you wish to freeze. Close the lid, and in a quarter of an hour begin and continue turning the freezing pot from right to left; when the mixture begins to freeze at the side, work it with a wooden spatula till it is smooth, and when frozen, place the mixture in a mould, and stand it on ice till wanted. L amb's Sweetbreads . o or OYSTER KROMESKIES. Ingredients. 12 Oysters. Cream. Bacon. Salt. Bread. Batter, 1. Beard one dozen oysters. 2. Put them in a basin with a gill of cream and a pinch of salt. 3. Let them remain in the basin half an hour. 4. Take a sharp knife and cut six rashers of fat bacon not thicker than a penny piece. If the bacon has been boiled so much the better, if not put the rashers for an instant into boiling water. 5. When cold, roll two oysters in each rasher. 6. Have ready some frying batter, page 186. 7. Dip each kromeskie in the batter. 8. Fry in fresh fat at a temperature of .380° Serve on a napkin or triangular pieces of fried bread. Some think it better to fry the kromeskie without batter Precautions. — Take care to free the bacon from lean and rind, and have the rashers of uniform thickness. Be careful in frying, and on removing each kromeskie from the hot fat lay it on kitchen paper. LAMB’S SWEETBREADS. Ingredients. Sweetbreads. Stock. Parsley. Bread-crumbs. Egg. 1. Put the sweetbreads into boiling water and let them boil ten minutes. 2. Drain and press them. 3. Brush them over with egg. 4. Cover them well with bread crumbs with a little pepper, salt, and chopped parsley mixed in. 5. Fry a nice brown and serve with good gravy. INDEX Apple, Charlotte, 170 — fritters, 296 — pie, 168 — stewed, 204 Asparagus, boiled, 233 — peas, 263 Australian meat, 222 Bacon and haricot beans, Batter for frying, 186 Beans, French, 237 — with fine herbs, 237 — haricot, 241 Beef, boiled, 248 — cold, howto utilise, 273 — roast ribs of, 230 — rump of, 249 — sirloin of, 248 — olives, 252 — steak, 253 — a-lu-mode, 140 Blackcock, roast, 267 Bouilli, 83, 248 — with sharp sauce, 248 — baking, 75 — boiling, 74 — braising, 75 Bouquet garni, how to make, 84 Braised fillets of beef, 250 Broiling, 73 Broth, Brabant, 96 — how to keep, 82 — mutton, 95 — Scotch, 93 — sheep’s head, 94 Brussels sprouts, 231 Butter, maitre d’hotel, 209 — melted, 202, 203 — use of, 82 Cabbage, 230 Cakes, chocolate, 179 — ginger, 179 — maizena, 179 — plain, 180 ' — rock, 177 '—seed, 180 — Shrewsbury, 178 Cakes, sultana, 176 Calves’ liver, 260 Caramel, how to prepare, Carrots, 234 — with ham or bacon, — boiled, 232 Charlotte Russe, 172 Cheese, stewed, 140 Chestnut forcemeat, 278 — • puree, 279 Chicken, cold, how to utilise, 273