Cassell's dictionary of cookery

eat, and cover with a sheet of paper. Allow the bonbons to stay fifteen hours in a drying closet, then break the top only of the sugar, throw off the syrup, put the bonbons on a wire strainer, and give them their finishing touch by letting them again di-y in the hot closet. Bonbons, Liquor. — These articles of confectionery are prepared by boiling white sugar with water into a thick syruji, and then adding a little spirit and any flavouring and colouring ingredients that may be required. To make these, a tray is filled with finely -powdered starch. On the surface of this, impressions are made of the. shape and size of the bonbons desired. These hollow spaces are then filled with the syrup. More powdered starch is next sprinkled over the tray, so as to cover the syrup. The tray is then carefully placed in a warm place for the sugar to crystallise. The sugar in the syrup contained in the mould soon begins to form an outside ciust, which gradually increases in thickness, while the weak spirit, collecting together in the interior, forms the liquid portion of the bonbon. Bone, To. — The art of boning meat or poultry, though by no means difficult for those who have been taught it, cannot be acquired by verbal instruction only. It is necessary to take lessons from some one who understands it, and practice will do the rest. It is exceedingly useful, most of all, because joints, &c., when boned, are so much more easily carved than when served in the usual way, and also on account of the economy, as the bones taken may be stewed down for gravy, for which fresh meat would otherwise be needed. The family poulterer will generally do all that is required for a moderate charge. The only rules which c<an be given are — to use a sharp-pointed knife, to work with this close to tlie bone, and to use every care to keep the outer skin as whole as possible. Bones, Devilled. — Make a mixture of mustard, salt, cayenne popper, and a little BOR (74) BRA mushroom ketcliup ; lay a coating of butter over the bones, then the mixture, and rub it well in, and broil rather brown over a clear fire. Bordelaise Sauce (a la Goufte).— Add to half a pint of yauterne a table-spoonful of shallots, blanched and chopped, and a very small quantity of mignonette pepper. Reduce it, by boiling, to a quarter of a pint, then add a pint of I'Espagnole sauce, and boil for five minutes, with the addition of a table-spoonful of finelychopped parsley. Bottle-Jack and Screen.— The usual method employed for I'oasting meat is to hang the bottle-jack on the movable bar placed for its reception on tho front of the mantelshelf : to suspend the wheel from the jack and to hang the meat by a hook from the wheel. A screen, either entirely made of tin or lined with it, is then put in front of the fire to keep in the heat, and the jack is wound up two or tliree times whilst a joint is being roasted. By a modern improvement the bar can be altogether dispensed with, and the jack fastened above the screen, which is so made that the heat will be condensed as much as i^ossible. Those who do not wish to go to the expense of a bottle- jack, but who appreciate the difference between a roasted joint and a baked one, may find an economical substitute for the bottle- jack in the chimney BOTTLE-JACK AND SCREEN.