A year's cookery

A little Liebig’s Extract stirred into undiluted beef juice will take away the objectionable taste ; a few drops of colouring will remove the objectionable colour. Beef juice made at home is better and cheaper than any of the extracts of meat sold. Beef Jelly. — Prepare beef tea or beef juice in the usual way, and either boil with it a pound of knuckle of veal chopped, or add a tea¬ spoonful of soaked gelatine to each quarter of a pint of tea. The gelatine should be boiled until dissolved, and stirred into the beef tea, which may be left till firm. Beef jelly spread on toast or thin bread-and-butter is sometimes liked. Chicken Jelly may also be made of chicken broth stiffened with gelatine. Chicken and Rice Broth. — Stir two tablespoonfuls of cooked rice and a beaten egg into a cupful of hot chicken broth. Stir over the fire for a minute, but do not let the soup boil. Mutton and Rice Broth. — Make mutton broth in the usual way, and allow two tablespoonfuls of boiled rice to a cupful of liquid. Stir in an egg beaten up with two table-spoonfuls of milk, and, if liked, add a little finely-chopped parsley. As there is always a little doubt whether parsley in broth will be approved, it is safest to chop the parsley and send it up separately. Chicken Milk. — Clean a chicken carefully, and cut it into small pieces, breaking the bones thoroughly. Put it into an enamelled saucepan, with two or three peppercorns and a little salt, and the white part of a head of celery ; cover it with cold water, bring it slowly to the boil, then let it simmer gently for four hours or more. Strain into a bowl and leave till cold, when the broth should form a stiff, clear jelly. Carefully remove the fat from the top by wiping this jelly with a napkin which has been dipped into hot water and squeezed dry. Take equal quantities of the jelly and milk, put into an enamelled pan, boil up three times, and strain into a cup. Serve either hot or cold, with tiny slips of dry toast. Chicken Broth made from Giblets. — For the sake of economy chicken broth is frequently made from the giblets of the birds, that is, the feet, throat, gizzard, and liver. When this is done, the chicken itself can be used to make two separate dishes. Excellent results can in this way be obtained. Cleanse the giblets thoroughly, and be particu- larly careful to skin the feet, first pouring boiling water over them, and letting them lie in it for about a minute, to loosen the skin. Put the cleansed giblets into a small saucepan, with a pint of cold water, adding, if approved, a sprig of parsley, a small onion, a slice of carrot, and a little celery. Simmer very gently for two hours, then strain for use. This broth should be a jelly when cold. It may be flavoured with a tablespoonful of sherry and a squeeze of lemonjuice, or it may have a little sago, rice, or tapioca boiled in it.