The fruit itself should then be lifted into a glass dish, and the syrup boiled a minute or two longer ; but it should always be allowed to cool before it is poured into the dish. The quantity of sugar used must of course depend upon the acidity of the fruit, and a sufficiency must be used, or the syrup will not look bright and clear. Apples, hard pears, strawberries, raspberries, plums of all kinds, cherries, red, white, and black currants, apricots, nectarines, peaches,, and blackberries are all excellent made into compotes. Properly made compotes will keep for two or three days, and if there is any sign that they are becoming spoilt they may be restored by being boiled for a minute or two. Superior compotes are excellent as dessert dishes, and fruit preserved in this way may be used to garnish sweet dishes of various kinds. Cheese (June 8th). A YEAR'S COOKERY. 283 Things that must not be Forgotten. 1. Put the shrimps in a cool place, and cover them with muslin. 2. Preserve any broken remnants of beef there may be. Rissoles ran be made of them to-morrow. August 6th. Breakfast. Luncheon.. Dinnei Buttered Shrimps. Baked Mackerel. Tomato Purfe. Collared Tongue. Rissoles. Curried Chicken. Hot Buttered Toast. Rice. Dry Toast. • New Potatoes. Brown and White Bread Baked Omelette. and Butter. Cheese. Milk Porridge. Marketing. For the Day.— A couple of fresh moderate-sized Mackerel ; two pounds of ripe Tomatoes ; one Capon or a pair of Chickens (June 29th). Those who keep fowls, and who find it necessary to kill an old bird from time to time, may render it as tender when cooked as a young chicken by adopting the follow¬ ing method. Pluck the bird whilst still warm, wrap it in plenty of vine- leaves, then in an old napkin, and bury it for about twenty-four hours, not in damp ground but in good earth. Take it up, and stew it gently in a small quantity of water. New Potatoes. For To-morrow.— A quarter of a pound of German Sausage ; Sea Biscuits, if not in the house ; one Cow-heel, dressed, from the tripe shop ; Muffins (January 29th). Breakfast. — Buttered Shrimps (July 23rd) ; Collared Tongue bought yesterday ; Milk Porridge (June 13th). Luncheon. — Baked Mackerel (April 15th) ; Rissoles made of remnants of Beef (January 6th). Dinner. — Tomato Pur4e (March 11th) ; Curried Chicken. — Follow the directions given for currying rabbit (July 16tli). Rice, Boiled, for Curry (July 21st) ; New Potatoes (April 12th). Baked Omelette. — Break two eggs or more in a bowl, and whisk them lightly; add sugar and flavouring to taste. Take a small omelette-pan, or wanting this, if two eggs are used, a round cake tin that is kept exclusively for this purpose, and that measures about four inches across, may be used. Put a slice of butter✪ Baked Omelette in this and let it get boil¬ ing hot. Whisk the eggs till the last moment, pour them into the pan, and bake in a very brisk oven. The omelette will be done enough in five or six minutes. An omelette-pan should never be washed, but wiped out with a dry cloth. If it is washed, the next omelette that is baked or fried in it will almost certainly be a failure. Cheese (June 8th). Things that must not be Forgotten. 1. If the legs of the chicken can be preserved, they may be devilled for breakfast to-morrow A YEAR’S COOKERY, 284 Breakfast. Devilled Drumsticks. German Sausage. Muiiins. Dry Toast.

AI-modernized reading of the original text

The fruit itself should then be lifted into a glass dish, and the syrup boiled a minute or two longer ; but it should always be allowed to cool before it is poured into the dish. The quantity of sugar used must of course depend upon the acidity of the fruit, and a sufficiency must be used, or the syrup will not look bright and clear. Apples, hard pears, strawberries, raspberries, plums of all kinds, cherries, red, white, and black currants, apricots, nectarines, peaches, and blackberries are all excellent made into compotes. Properly made compotes will keep for two or three days, and if there is any sign that they are becoming spoilt they may be restored by being boiled for a minute or two. Superior compotes are excellent as dessert dishes, and fruit preserved in this way may be used to garnish sweet dishes of various kinds. Cheese (June 8th). Things that must not be Forgotten. 1. Put the shrimps in a cool place, and cover them with muslin. 2. Preserve any broken remnants of beef there may be. Rissoles can be made of them to-morrow. August 6th. Breakfast. Luncheon.. Dinner. Buttered Shrimps. Baked Mackerel. Tomato Purée. Collared Tongue. Rissoles. Curried Chicken. Hot Buttered Toast. Rice. Dry Toast. • New Potatoes. Brown and White Bread Baked Omelette. and Butter. Cheese. Milk Porridge. Marketing. For the Day.— A couple of fresh moderate-sized Mackerel ; two pounds of ripe Tomatoes ; one Capon or a pair of Chickens (June 29th). Those who keep fowls, and who find it necessary to kill an old bird from time to time, may render it as tender when cooked as a young chicken by adopting the following method. Pluck the bird whilst still warm, wrap it in plenty of vineleaves, then in an old napkin, and bury it for about twenty-four hours, not in damp ground but in good earth. Take it up, and stew it gently in a small quantity of water. New Potatoes. For To-morrow.— A quarter of a pound of German Sausage ; Sea Biscuits, if not in the house ; one Cow-heel, dressed, from the tripe shop ; Muffins (January 29th). Breakfast. — Buttered Shrimps (July 23rd) ; Collared Tongue bought yesterday ; Milk Porridge (June 13th). Luncheon. — Baked Mackerel (April 15th) ; Rissoles made of remnants of Beef (January 6th). Dinner. — Tomato Purée (March 11th) ; Curried Chicken. — Follow the directions given for currying rabbit (July 16th). Rice, Boiled, for Curry (July 21st) ; New Potatoes (April 12th). Baked Omelette. — Break two eggs or more in a bowl, and whisk them lightly; add sugar and flavouring to taste. Take a small omelette-pan, or wanting this, if two eggs are used, a round cake tin that is kept exclusively for this purpose, and that measures about four inches across, may be used. Put a slice of butter in this and let it get boil¬ ing hot. Whisk the eggs till the last moment, pour them into the pan, and bake in a very brisk oven. The omelette will be done enough in five or six minutes. An omelette-pan should never be washed, but wiped out with a dry cloth. If it is washed, the next omelette that is baked or fried in it will almost certainly be a failure. Cheese (June 8th). Things that must not be Forgotten. 1. If the legs of the chicken can be preserved, they may be devilled for breakfast to-morrow Breakfast. Devilled Drumsticks. German Sausage. Muffins. Dry Toast.

Records on this page

Baked Omelette

A year's cookery