The victory cookery book

Break the bones small, place in a jar, add 1 gill of water to each pound of bones, seal the jar as tightly as possible, and steam for 6 hours. Examples.—7 oz. loin of mutton bone produced—1 oz. fat, 2 oz. jelly, 14 0z. meat. 1 lb. 9 oz. veal bones produced—2$ oz. fat, 1 gill or 5 oz. jelly, 8 oz. meat. 4 lb. beef bones, leg and loin, produced—5 oz. fat, 11 oz. jelly, 10 oz. gristle and meat. The jelly should be used in pies, the gristle for croquettes, rissoles, patties, and various other preparations mentioned in the recipes in this book. To Make Coating Batter This batter is used instead of egg on rissoles, etc. Mix 4 oz. of flour or a mixture of flour (half of which must be wheaten flour) with half a pint of water or milk, or water and milk, and a pinch of salt. When the articles coated are to be baked, a little oil added to the batter is most helpful to give a good colour to the crumbs. To make batter for coating fish or other substances baked instead of fried, less * | | moisture must be used. It should be so — thick that it hangs on well, and at least half a gill of oil should be added with the liquid _ and baking powder (see Frying Batter). | Fats Fats must be used as moderately as | possible. Oil, if obtainable, is an economical | fat. It may be used with coco-butter with — good results. | An Inexpensive Frying Batter without Egg | Mix 2 tablespoonfuls of self-raising flour | with a dessertspoonful of oil, salt, pepper and sufficient milk or water to make the batter. This should adhere to the material | to be cooked, but it should not be too stiff. Suitable for sweet (without pepper) or savoury dishes and for frying or baking. | The Use of Stale Bread 4 The bread should be dried in an oven, and. stored either whole or ground and passed through a sieve. The crumbs are used for bread crumbing, stuffings, etc., the whole . bread being soaked for puddings and soups. — Bread Panada Soak 2 oz. of bread in milk or water, drain well, and stir over the fire to boiling-point until a stiff paste is formed. Biscuit Meal Any left over (raw) paste from pies, etc., should be rolled out and baked, dried in a very slow oven, crushed and sieved, and kept in a tin. When soaked it absorbs much water—roughly 2 quarts to 1 lb. of biscuit meal. Butter, Margarine, Dripping, Lard, Oil, Coco-Butter Butter is not used for cooking now, and margarine is generally needed for table use. If margarine is used for cooking it should be clarified before use, as the substance used for binding the fats usually sets to the bottom of the pan, to which many failures in frying are due. All skimmings from stocks should be kept carefully, and water added, then boiled up and strained. When cold, remove the fat, scrape the bottom of same, and clarify. This fat is the best of all for use in the kitchen. 3 To Clarify Coco-Butter Boil with plenty of water, and cool. Change the water and repeat the boiling. If this is done two or three times much of the coco flavour disappears. ae Use in moderation combined with other — fats and oil. To Use up Pickle Liquid When pickles are used up there remains vinegar or mustard vinegar in the bottle. To utilise this, cut a carrot into pieces and — boil for 5 minutes, put into a basin, sprinkle with salt, add a dozen small onions, a few pieces of cauliflower cooked for 5 minutes, and any other available vegetable. Sprinkle the whole with salt and let stand 24 hours.