Cassell's dictionary of cookery

If the frying-pan is so short that it cannot be XDut in whole, it is best to cut it right across into slices ; fry these sepai'ately, then place them on the dish in the form in which they were before they were cut. The time requu'ed for frying depends upon the nature of the article and the depth of the fat, so that no rule can be given. By experience the cook will soon be able to tell when it is done enough ; and if the raspings are used, it need not remain on the fire any longer in order to blown them. The flesh of fish ought to leave the bone easily, and should have a moist appearance. Mullet should be ^vl■apped in buttered paper before being fried. Lastly, it must be remembered, that all fried dishes, when served without sauce, should be di-ied thoroughly before '"^eing sent to table. Ta accromplish this, wrap them in blotting-paper, or place them on a reversed sieve, or in a cloth before the fire, and turn them two or three times, so that each side may be equally di-ied. Fun Pudding. — Mix a couple of spoonfuls of arrowroot with half a pint of milk and the same of cream. Put it into a stewpan with sugar to sweeten. Stir until it boils, Have ready sliced apples enough to fill a largesized dish ; they should be shced thin, and sugar should be strewn between the slices. Put bits of butter over the apples, and turn out a pot of apricot jam as the next layer. Over all throw the mixture of arrowroot, and bake in a moderate oven for twenty minutes. G Gala Pudding (sometimes called General Satisfaction Pudding) . — Mix one table-spoonful of flour smoothly with two of new milk. Pour over it a cupful of boiling milk, flavoured with lemon, and add a table-spoonful of sugar, a piece of butter the size of a walnut, and the yolk of an egg ; simmer gently, stirring all the time, until it thickens. Line the edge of a piedish with a good crust. Three-parts fill it with slices of spongecake, spread with apricot, strawberry, or any other good jam. Pour the custard over them, and bake in a moderate oven. When the pudding is sufficiently cooked, lay on it the whites of two eggs, beaten to a firm froth, one of them having been slightly coloured with cochineal. Put the pudding into the oven a few minutes longer, and serve. Time, half an hour to bake. Probable cost. Is. 2d. Sufficient for four or five persons. G-alantine of Fowl {^ee Fowl, to Bone without Opening). Galantine of Pigeons.— Take a couple of pigeons, retaining the heads and feet, but cutting ofl: the ends of the toes. Wrap the heads, after cleaning them, in paper, and be careful not to break the necks. Baste the birds till the}' are of a nice uniform brown. Take some clear savoury jeUy prepared beforehand, warm it, and fill with it a bowl of suitable size. When the pigeons are nearly cold place them in the jelly, tying their heads, bending their feet under them, and placing a sprig of myrtle in their bills, so that they may loolc as natural as possible. The birds should be placed upside down in the jelly, which should cover their feet. When the jelly is finn — say in about twenty-four houi's — turn out upon a dish and serve. Galantine of Quails.— Bone, flatten, fill,