Evans' recipe cookery book

Poultry should always be well cooked, but care should be taken not to overcook it. Frequent basting is of the utmost importance, otherwise the meat will be dry and flavourless. Geese and ducks are especially likely to be overcooked. It should be remembered that these birds are hollow and the meat on the breast is often only an inch and a half deep at the outside. A large duck does not require more than threequarters of an hour to cook, and a good sized goose one and three-quarter hours. In roasting poultry the same thing holds good as in roasting meat, viz., the closer the meat the longer the time. For instance, a turkey takes nearly double the time of a goose. A large turkey weighing 14 lbs. would require three and a half hours, whereas a large goose that size would only require one and three-quarter hours. HINTS ON BOILING AND FRYING FISH, Boiling Fish. One rule in cooking fish is to have it perfectly dry, and if for boiling to have the water salted and boiling before putting in the fish. Haddock and whiting require 5 minutes to each lb. ; cod and halibut, 10 minutes ; salmon, for a thick fish, 10 minutes. These rules can only be applied generally, as some very delicate classes of fish should only be put in hot, and not boiling, water ; however, experience only can teach one. A little vinegar in the water for white fish improves the colour. Frying Fish. In frying fish see that it is first dried carefully, then rub with flour, brush over with egg and bread crumbs, and put into plenty of hot fat (not boiling). Some people recommend an abundance of fat so that the fish may be covered, as this saves turning ; when nicely browned drain on white paper on a hot dish, end garnish with parsley. -Another method is to use fried parsley. This is done by first washing and thoroughly drying the parsley, then placing it in the frying pan until it becomes quite crisp. The parsley should be done very quickly to retain the bright green colour. HINTS ON CAKE AND PASTRY MAKING. It is necessary in pastry making that the flour should be very dry, the water very cold, and the hands very cool. When putting the butter into the flour use the finger tips, as they are the coolest part of the hand. Put the water in gradually ; use as little as possible, as the pastry should be very stiff. Always mix with a knife. After the water has been added, do not on any account add more flour, as this makes the pastry poor. A good recipe for household pies and tarts (rough puff pastry) is as follows : To ^ lb. of flour add a pinch of salt and ^ teaspoonful of baking powder ; then break into separate lumps 3 ozs. of butter and 3 ozs. of lard and mix a stiff paste, roll out four or five times, and each time it is rolled, fold in three, and turn the opposite way and roll out again ; always take care to roll from you, and do not break the little air bubbles that will rise. When the butter has been all rolled in, roll the last time into the shape finally wanted. In fruit tarts the sugar should not be on the top, as it renders the pastrv heavy, and in meat pies a small hole should be made at top to let out the steam, as this makes the pie wholesome. A hot oven is required ; take care that the first 10 minutes the oven door should not be opened. Always