Cassell's dictionary of cookery

There is no other way of cooking these parts to advantage. They require time, and this is often the difficulty and" objection ; but what is there to prevent a woman, when the family are all sitting round the fire in the evening, thinking about to-morrow's dinner ? The fire which warms the children will also cook their dinner. The great vice of most women, not only among the poor, but among the middle classes, is that they never think of cooking till they feel hungry. Trimmings of all kinds of meat can sometimes be purchased cheaply. A woman who has but little to spend should watch her opportunities. Sheep's feet, the shank -bones of legs of mutton, and pieces of bono and gristle, are often thrown away as useless. We used formerly to send ox tails to the tan-yard, and even now much goes there which could be turned into good food. Twopence or threepence spent in the purchase of bones — although containing little meat, they contain 30 per cent, of gelatine, and may be made to yield excellent food; large bones should be broken into small pieces, and allowed to simmer till every piece of bone is white and drj'. I have said nothing about flavouring or thickening, or adding vegetables. As a rule, all vegetables except potatoes may be cut into .slices and cooked in the Etew ; or, if preferred, they may be cooked, separately, and added afterwards. Carrots, turnips, parsnips, swedes, cabbages, leeks, onions, celerj', beetroot, vegetable-marrow — any or all of these may be used in a stew. I Stews, Forcemeat for {see Forcemeat j for Fish, Soups, or Stews). } Stews, Onions for Garnishing {see • Onions, Brown, for Garnishing Stews). Stilton Cheese {see Cheese, Stilton). j Stock. — Stock is the basis of all meat- I sauces, soups, and purées. It is really the juice of meat extracted by long and gentle simmer- ! ing, and in making it, it should bo remembered ! that the object to be aimed at is to draw the goodness out of the materials into the liquor. It may be prepared in various ways, richly and expensively, or economically, and recipes for all modes are given in this work. All general stock, or stock which is to be used for miscellaneous purposes; should be simply STO ( 925 ) STO made, that is, all flavouring ingredients should be omitted entirely until its use is decided upon. The stock will then keep longer than it would do if vegetables, herbs, and spices were boiled in it, besides which the flavoui-ingcan be adapted to its special purpose. To ensure its keeping, stock should be boiled and skimmed every day in summer, and every other day in winter. The pan and the lid used in making it should be scrupulously clean. A tinned iron pan is the best for the purpose. Those who need to practise economy will do well to procure a digester, which is a kind of stock-pot made with the object of retaining the goodness of the materials, and preventing its escape in steam. "When ready, stock should be poured into an earthenware pan, and left uncovered until it is cold. It should on no account be allowed to cool in a metal pan. Before being used, everj- particle of fat which has settled on the surface should be removed, and the liquor should be poured off free from sodiment.