The victory cookery book

Method.—Clean and bake the parsnip (rolled in a sheet of paper) until tender ; pass through a mincer with skin and all. Place the parsnip in the water and boil 15 minutes, adding the jam; colour with cochineal and strain, pressing all the liquor out of the parsnip. Thicken this with corn flour mixed smoothly in a little of the cooked liquid, and add essence to flavour. After the corn flour is added the sauce should be simmered for 10 minutes. Mayonnaise Sauce without Eggs Materials.—1 tin of condensed milk or 3 pint fresh milk, 1 oz. starch, corn flour or potato flour, a little oil, $ gill strong vinegar, half-teaspoonful mustard, salt and a dust of cayenne pepper. Method.—Mix the starch or flour with the (he SS SS SSS SSS eS Sees SS a ee — ——— SS AEA Se oe ee a See Se a milk, bring almost to the boil, but do not — actually boil, as that would make the starch ropy. Add the oil if procurable—a small quantity will do, or the sauce may be made without it. Then add the vinegar, mustard, salt and pepper, and mix thoroughly. Mayonnaise Sauce without Oil _Materials.—2 yolks of. eggs, 1 tin un-— sweetened condensed milk (fresh milk cannot be used in this recipe), vinegar as required, half-teaspoonful mustard, Sis and cayenne pepper. Method.—Mix the yolks of eggs with salt and stir the milk into them as if it were oil, then add the vinegar, mustard, salt and pepper. Note on Mayonnaise Sauces.—In making mayonnaise sauces with fresh milk instead of condensed milk, it should be made first into a thick white sauce with flour before the — vinegar is added, otherwise it will curdle. | CHAPTER III FRESH, DRIED AND FRESHWATER \ ane ee s. ‘There are but two kinds of cooking— ere CHAPTER III FRESH, DRIED AND FRESHWATER Methods of Cooking Fish | WueEn fish is boiled in water the water turns milky. This is caused by extracts from the fish, which are washed out of it _ Into the water during the process of cooking. The water is heavily salted to give flavour to the fish, which is not very pronounced when so cooked. The water, being too salt for _any other use, is then thrown away with the extracts from the fish, and consequently valuable food is lost. When fish is placed on a dish and then steamed, all the juice that is lost during the process of steaming is received in the dish; . made into sauce it is thus recovered and so much nutriment is saved, and the flavour is retained. Very little salt is required when cooking in this manner. It is better, however, that sliced fish, before steaming, should be placed for SI a few minutes in boiling water in order to | seal it up and conserve all the nourishment | in it. This sealing also prevents the un- | attractive skim which otherwise forms on | the surface of the fish. It is generally | believed that steaming takes longer than | boiling, but that is not the case. Baked or roast fish is excellent, particularly | those containing much fat; but also insipid — fish such as bream, which when boiled is tasteless, is excellent when roasted. Fresh- | water fish is admirable food, and should be used more than has been customary, particularly pike, which in texture is not unlike — meat. It is best served in pies, stuffing, quenelles and puddings. Perch is a most — delicate fish steamed or fried; eels are very © rich in fat and are best stewed or fried. Fish soup made with a variety of fish, with — potatoes and vegetables added, supplies at — once soup and fish and vegetables—a one- — dish dinner, in fact. (See Chap. IL. p. 85.)