Cassell's dictionary of cookery

Draw the saucepan away from the fire, and let it stand to settle for twentj" minutes longer. Pour it, two or three times if necessary, through a jeUy-bag which has been rung out of boiling water. If, however, the directions given have been closely followed, the jelly can scarcely fail to be clear after once straining. Turn it into a damp mould, and let it stand until firm. Sufficient for two quarts of jeUy. Probable cost, 6d. per pint, exclusive of the wine or ale. Poor Man's Sauce for Cold Meats. — Pick a handful of young parsley-leaves, and chop them small. Put with them a tablespoonful of chopped shallots, or a dozen younggreen onions finely minced, a tea-spoonful of salt, and half a tea-spoonful of pepper. Mix the dry ingredients thoroughly, put them into a tureen, and pour over them two table-spoonl\ds of salad-oil and four of vinegar. Stir all together and serve. If liked, a table-spoonful of pickled French beans or gherkins cut small may be added to the sauce. Time, a few minutes to prepare. Probable cost, 4d. Sufficient for three or four persons. Poor Man's Sauce (another way). — Mince an onion or two or three shallots finely. Frjr it in a little dripping until it is tender ; then pour over it a glass of \-inegar and a glass of water or broth, and add a little pepper and salt. Let the sauce simmer gently a few minutes, and serve. A table-spoonful of mushroom ketchup can be added or not. This sauce may be served with young roast turkey. Probable cost, 3d. Sufficient for three or four persons. Poor Man's Soup.— The dripping which is used for making soup should be taken out of the tin almost as soon as it has dropped from the meat. If any cinders have accidentally dropped into it, it should be clarified. Throw four tablespoonfuls of beef dripping into two quarts of boiling water. Add an ounce of butter, a pound and a half of raw potatoes sliced, and a little pepper and salt. Boil for an hour. Take the heart of a young cabbage, break it into small pieces, throw it into the soup, and let it boil POO ( 599 POU quickly until it is done enough. Serve immediately. Send toasted sippets to table on a separate dish. If, instead of water, the liquid in which meat has been boiled can be used, the soup will, of course, be much improved. Sufficient for live pints of soup. Probable cost, Id. per pint. Poor Man's Soup (another way). — Slice two onions, and cut four ounces of bacon into dice. Fry these in two ounces of good beef dripping until they are lightly browned. Add a large carrot, a turnip, a leek, and three or four outer sticks of celery, all cut into thin pieces. J'ry for a few minutes longer. Pour in six quarts of water. Let the liquid boil, then throw in a little more than a pint of split peas, which have been soaked for several hours in cold water. Simmer the soup gently until the peas are reduced to a pulp. Press through a sieve. Return the soup to the saucepan, mix with it two tablespoonfuls of salt, one of sugar, one of dried mint, half a table-spoonful of pepper, and half a pound of flour mixed smoothly with a pint of water. Boil half an hour longer, and serve. If preferred, the mint can be served separately at table, and taken or not according to individual taste. Time, varying with the freshness of the peas, usually about four- hours. Sufficient for twelve or fourteen people.