A very pretty way of garnishing the salad is to cut the beet-root into thin strips, and with these to make a kind of open lattice-work round the lower part of the salad, to place hard-boiled eggs cut into quarters length¬ wise over this, and to ornament the summit of the pile with olives. Salad and mayonnaise can be arranged in this way with fresh pickled salmon, lobsters, fresh and preserved, filleted herrings, and cold dressed fish of various kinds. A very excellent mayonnaise of salmon may be prepared by boiling a salmon whole, placing it on a dish with lettuce-hearts round it, and mayonnaise sauce as an accompaniment. Things that must not be Forgotten. 1. If any mayonnaise sauce is left, bottle it and cork it closely. 2. The liquor in which the calf’s head was boiled is so greasy that it will be best made into lentil or pease soup on May 26th. May 25th a Breakfast. Luncheon. Dinner. Cold Boiled B.acon. Macaroni and Ham. Croftte au Pot. Mock Tongue (Ox-cheek). Jam Turnovers. Boiled Leg of Mutton, Scones. Caper Sauce. Dry Toast. Young Carrots. Brown and White Bread and Mashed Potatoes. Butter. Open Jam Tart. Corn Flour Milk. Custards. Cheese. Marketing. For the Day.— A plump Leg of Mutton ; young Carrots ; Potatoes. For To-morrow.— Bespeak a Lamb’s Fry ; one pound of American Dried Apples (chips)— see Note 1, on next page ; Mustard and Cress, 198 A YEARS COOKERY. Breakfast. — Bacon served with the Calfs Head yesterday. Mock Tongue served the day before yesterday. Scones (May 23rd) ; Corn Flour Milk (June 19th). Luncheon. — Macaroni and Ham, made of a portion of the boiled gammon (April 3rd). In making the mould preserve a portion of ham for the ham toast to-morrow. Jam Turnovers (September 25th). Dinner. — Croute au Pot. — Strictly speaking, Crofite au Pot is clear soup with crusts and homely vegetables thrown into it. The process of making clear soup is, however, too troublesome for daily use (July 30th), and an excellent soup, which is literally Croute au Pot, may be made as follows : — Take two-pennywortli of bones, cooked or uncooked ; break them into small pieces, and put them into a stew- pan with two quarts of cold water. When the liquor approaches the boiling point throw in a little salt to raise the scum, and skim with an iron spoon. Meantime, prepare in the usual way two carrots, a turnip, two leeks or one good-sized onion, a pinch of mixed savoury herbs or, wanting these, a bunch of parsley, a sprig of thyme, and a bay-leaf, a little celery-seed, fifteen peppercorns, and, last of all, three stale crusts of bread✪ Croute au Pot toasted brown. Throw these ingredients into the soup, let it boil up again, skim it once more, draw it back, and let it simmer gently for two hours. If convenient, the bones might with advantage be stewed longer, but two hours will be enough for the vegetables. Take out the bones, strain the liquor into a bowl, and rub the vegetables and the bread through a hair • sieve. Keep a little of the liquor hot : it will help to moisten the i pulp and make it go through the sieve more easily. Mix the pulp ■ with the liquor, return it totlm stewpan, and let it boil ; then add . two or three drops of browning if necessary, and the soup is ready to » serve. If a dozen pea-shells, or better still, a cupful of green peas s can be added to the soup, its flavour will be improved.

AI-modernized reading of the original text

A very pretty way of garnishing the salad is to cut the beet-root into thin strips, and with these to make a kind of open lattice-work round the lower part of the salad, to place hard-boiled eggs cut into quarters lengthwise over this, and to ornament the summit of the pile with olives. Salad and mayonnaise can be arranged in this way with fresh pickled salmon, lobsters, fresh and preserved, filleted herrings, and cold dressed fish of various kinds. A very excellent mayonnaise of salmon may be prepared by boiling a salmon whole, placing it on a dish with lettuce-hearts round it, and mayonnaise sauce as an accompaniment. Things that must not be Forgotten. 1. If any mayonnaise sauce is left, bottle it and cork it closely. 2. The liquor in which the calf’s head was boiled is so greasy that it will be best made into lentil or pease soup on May 26th. May 25th. Breakfast. Luncheon. Dinner. Cold Boiled Bacon. Macaroni and Ham. Croute au Pot. Mock Tongue (Ox-cheek). Jam Turnovers. Boiled Leg of Mutton, Scones. Caper Sauce. Dry Toast. Young Carrots. Brown and White Bread and Mashed Potatoes. Butter. Open Jam Tart. Corn Flour Milk. Custards. Cheese. Marketing. For the Day.— A plump Leg of Mutton ; young Carrots ; Potatoes. For To-morrow.— Bespeak a Lamb’s Fry ; one pound of American Dried Apples (chips)— see Note 1, on next page ; Mustard and Cress, Breakfast. — Bacon served with the Calf's Head yesterday. Mock Tongue served the day before yesterday. Scones (May 23rd) ; Corn Flour Milk (June 19th). Luncheon. — Macaroni and Ham, made of a portion of the boiled gammon (April 3rd). In making the mould preserve a portion of ham for the ham toast to-morrow. Jam Turnovers (September 25th). Dinner. — Croute au Pot. — Strictly speaking, Croute au Pot is clear soup with crusts and homely vegetables thrown into it. The process of making clear soup is, however, too troublesome for daily use (July 30th), and an excellent soup, which is literally Croute au Pot, may be made as follows : — Take two-pennywortli of bones, cooked or uncooked ; break them into small pieces, and put them into a stewpan with two quarts of cold water. When the liquor approaches the boiling point throw in a little salt to raise the scum, and skim with an iron spoon. Meantime, prepare in the usual way two carrots, a turnip, two leeks or one good-sized onion, a pinch of mixed savoury herbs or, wanting these, a bunch of parsley, a sprig of thyme, and a bay-leaf, a little celery-seed, fifteen peppercorns, and, last of all, three stale crusts of bread toasted brown. Throw these ingredients into the soup, let it boil up again, skim it once more, draw it back, and let it simmer gently for two hours. If convenient, the bones might with advantage be stewed longer, but two hours will be enough for the vegetables. Take out the bones, strain the liquor into a bowl, and rub the vegetables and the bread through a hair • sieve. Keep a little of the liquor hot : it will help to moisten the i pulp and make it go through the sieve more easily. Mix the pulp ■ with the liquor, return it to the stewpan, and let it boil ; then add . two or three drops of browning if necessary, and the soup is ready to » serve. If a dozen pea-shells, or better still, a cupful of green peas s can be added to the soup, its flavour will be improved.

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Croute au Pot

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