Domestic and economical cookery recipes

Fry it in hot fat ( see French Frying) until crisp, then remove it instantly. Drain on kitchen paper and sprinkle with a little salt. Care should be taken not to use parsley that has been frosted, as it will blacken in frying. No. 44. Julienne Garnish. The red part of 2 large carrots The white of half a head of 2 turnips celery 6 leeks Cut them into shreds and cook separately until tender, taking care not to over cook them. Shredded lettuce may be cooked and added to the other vegetables when possible. When cooked drain them well. They are sometimes tossed in a little butter. No. 45. BRUNOISE GARNISH. Take the vegetables mentioned in foregoing recipe, and cut into small dice. Cook separately until tender, and finish as for julienne. No. 46. COCK'S COMBS Put the combs into cold water and cook until the skin begins to rise, then immediately pour in some cold water, take out the combs and skin them. B 2 If they are allowed to cook after the skins rise they will not whiten. Trim them, and put them in water with a little salt in it for eight hours ; then put them in fresh cold water, changing it frequently until they are quite white ; put them in a stew-pan, cover with water, add a little butter, lemon juice, pepper and salt, and boil gently until tender. No. 47. QUENELLES. Use for these veal or chicken quenelle meat, shaping it in a teaspoon. Poach according to the directions given under the heading Quenelle Meat. No. 48. HOUSEHOLD AND FAMILY SOUPS. WHITE LENTIL SOUP. 1 blade mace 1 tablespoonful flour 1 oz. butter or dripping \ pint milk Pepper and salt to taste Wash the lentils thoroughly ; put into a saucepan with the water, sliced onion, celery, and parsley ; bring to the boil, a pint lentils 2 pints water 1 onion 2 stalks celery 2 sprigs parsley 4 white peppercorns skim well, add peppercorns and mace; simmer till tender; rub through a sieve or colander into a basin. Put butter, milk and flour into the saucepan, stir with a wooden spoon until it boils, pour the soup on to it, make thoroughly hot. Season to taste. No. 49. BROWN LENTIL SOUP. 1 pint lentils 1 onion 1 carrot 2 stalks celery 4 pints stock or water 1 oz. butter or dripping Pepper and salt to taste Wash the lentils well ; prepare and slice the vegetables and fry them in the hot dripping ; pour over water, add lentils, and simmer till tender — about 1£ hours. Rub through a sieve or colander, boil up, and season to taste. No. 50. BROWN SOUP. 1 oz. beef dripping 1 small carrot 2 stalks celery 12 peppercorns 1 quart stock 1 tablespoonful catsup Flour to thicken 1 large onion 1 small turnip Bunch of herbs 3 or 4 cloves Pepper and salt to season Browning to colour Melt the dripping, and when hot fry the vegetables brown, removing them about well to prevent burning, add the hot stock and simmer till tender. Rub through a sieve, add catsup, browning and seasoning. Thicken with a little Hour, boil up and serve wth toast or fried bread. No. 51. PEA SOUP. i pint split peas 1 carrot 1 turnip 1 onion 3 pints stock or water Pepper and salt to taste 2 teaspoonful dried mint