Cassell's dictionary of cookery

flour and put them into a deep earthen jar, with an onion stuck with three cloves, a sliced carrot, a shallot, half a tea-spoonful of pounded celery- seed, tied in muslin, half a dozen peppercorns, a bunch of sweet herbs, a slice of bread toasted hard and browTi, and half a blade of mace. Pour in a quart of water; tie several folds of paper over the top of the jar to prevent the steam escaping, and bake in a moderate oven for six hours. Strain the gravy. Let it get quite cold, so that the fat may be effectually removed, and before serving add a table- spoonful of mushroom ketchup and a table- spoonful of port. A moderate oven is the best. Probable cost, Is. Sd. Sufficient for a pint and a half of gi'avy. Julienne Soup, — Take three carrots, three turnips, the white part of a head of celery, three onions, and thi-ee leeks. Wash and diy the vegetables, and cut them into thin shreds, about an inch long- and a quarter of an inch thick, put them into a stewpan with two ounces of butter and a small pinch of pounded sugar, and stir them over a slow fire until slightly browned. Pour over them tliree quarts of clear stock {see Stock) , and simmer gently for an hour, or until the vegetables are tender. Carefully remove the scum and grease, and half an hour before the soup is done enough, add two lumps of sugar, with two pinches of salt, and two pinches of pepper, if required, two cabbage let- tuces, twelve leaves of sorrel, and twelve leaves of chervil, cut in the s^.me way as the other vegetables, after being inmiersed in boiling water for a minute. Boil half an hour longer, skim carefully, and serve. Send bread fried in dice to table, and serve as hot as possible It must be remembered that quick boiling would thicken and spoil this soup, which ought to be a clear brown. To save time there is an instru- ment to be bought called a rasp, which is specially adapted for cutting the roots rapidly into the proper form. Julienne is seasonable for nine months of the year onlj'. In January-, February, and March the carrots, turnips, and leeks required for it are hard and stringy. There are, however, vegetables to be bought ready cut, preserved, and dried, but these are much inferior in flavour to fresh vegetables. In summer time French beans, green peas, and asparagus tops may be put in, but they must be boiled separately and added a few minutes before ser\ing. Probable cost, exclusive of the stock, about Is. 6d. Suflicient for eight or ten persons. JlHep, Mint (see Mint Julep). Jlllep, Pine Apple.— Put a sliced ripe pine-apple in a glass bowl, add the juice of two oranges, a gill of raspbeny syrup, the same of maraschino and old gin, a bottle of sparkling moselle, and about a pound of ice in shaves. When mixed, serve in flat glasses. Jumbles. — Rub the yellow part of a fresh lemon upon some lump sugar. When dry crush it to powder, and with half a pound of sugar mix half a pound of fine flour, two eggs tho- roughly whisked, and three ounces of dissolved butter. Make them up into a paste, and add, if required, a table -spoonful of thick cream. 23 Drop the batter on buttered baking-tins from the point of a fork, and bake in a slow oven for twenty minutes or more. The jumbles are done enough when crisp and lightly browned. Pro- bable cost, lOd. The above ingredients are suflicient for about a dozen cakes.