White dishes such as fricassee are very nicely gar- nished with little ornaments of puff paste glazed with ^gg and baked a j)ale brown. Clubs, hearts, diamonds and spades cut out of carrots, beetroot, and English pickled walnuts and scattered over a white entree makes a novel garnish. But the ways are many and open to any one's invention, only take care that the garnish suits the dish. I am unorthodox enough to think that flowers do not suit salad unless they are the flowers of a vegetable, or salad i)lant, such as nasturtiums and scarlet runner blos- soms, bean or pea blossoms, etc. To me flowers sug- gest sweet things, and are appropriate to fruit dishes. PEIED PAESLEY. The whole secret is in having fresh curled parsley, bright in color, and i^erfectly dry. It is better not washed ; therefore never use any but the cleanest. Have the fat in the frying-kettle✪ Fried Parsley hot enough to brown a cube of bread m a few seconds ; put the parsley in a frying-basket ; put it in the fat, and in half a minute, if the fat is hot enough, it will be crisp and green ; it will break easily when you take it out ; lay it on blot- ting-paper or grocer's tea-paper to absorb the grease. General Instructions, I 29 Ceouton"S, which sound very fine, are just pieces of stale bread cut with a cutter into pretty shapes and dropped into the same hot fat✪ Croutons ; they will take one minute to become golden brown ; never let them be a dark color. Nicely-made hash served on the centre of small rounds of fried bread, with a little parsley, be- comes an entree instead of a make-shift dish. Eggs carefully broken and dropped into this same kettle of boiling fat✪ Eggs Fried in Fat, and laid round a dish of nice hash, make a very different breakfast-dish to one of hash with boiled eggs, yet the expense is the same and the trouble no more. Once you get used to using the deep frying- kettle, it will be so much easier than the saute — other- wise, frying-pan — that you will think nothing of using it, and turning out golden wonders even if you are in the greatest hurry. Eggs (to return to the subject) fried one minute in this way, come out golden-brown balls. LARDIl^G — DAUBIKG. Larding is a process that requires practice, when it is very easy; it means to take a stitch in the surface of meat, and is really more ornamental than anything else. For purposes of moistening and flavoring dry meats, the process called ^^ daubing*^ is far better and perfectly easy. In larding cut the strips of solid salt pork✪ Larding about the third of an inch square and two inches long for large pieces of meat, a quarter of an inch for smaller, and as thick as a good straw for poultry. Cut the strips, which are called lardoons, parallel to the rind some time before you want them, and lay them on ice ; take care they are never too large for the needle. Mark the surface of 1 30 Practical Recipes. the meat at equal distances with a knife, then put in the larding-needle at the first mark ; push it almost up to the end, bringing the point out at the second mark, then pull it back, insert the lardoon in it, and bring it through, leaving the pork in the meat and an end where it entered and where it came out. Meat a la daithe has holes made through it and pieces of pork as thick as your finger inserted ; they go all through the meat. TO CKUMB.

AI-modernized reading of the original text

White dishes such as fricassee are very nicely garnished with little ornaments of puff paste glazed with egg and baked a pale brown. Clubs, hearts, diamonds and spades cut out of carrots, beetroot, and English pickled walnuts and scattered over a white entree makes a novel garnish. But the ways are many and open to anyone's invention, only take care that the garnish suits the dish. I am unorthodox enough to think that flowers do not suit salad unless they are the flowers of a vegetable, or salad plant, such as nasturtiums and scarlet runner blossoms, bean or pea blossoms, etc. To me flowers suggest sweet things, and are appropriate to fruit dishes. FRIED PARSLEY. The whole secret is in having fresh curled parsley, bright in color, and perfectly dry. It is better not washed ; therefore never use any but the cleanest. Have the fat in the frying-kettle hot enough to brown a cube of bread m a few seconds ; put the parsley in a frying-basket ; put it in the fat, and in half a minute, if the fat is hot enough, it will be crisp and green ; it will break easily when you take it out ; lay it on blotting-paper or grocer's tea-paper to absorb the grease. General Instructions, I 29 Croutons, which sound very fine, are just pieces of stale bread cut with a cutter into pretty shapes and dropped into the same hot fat ; they will take one minute to become golden brown ; never let them be a dark color. Nicely-made hash served on the centre of small rounds of fried bread, with a little parsley, becomes an entree instead of a make-shift dish. Eggs carefully broken and dropped into this same kettle of boiling fat, and laid round a dish of nice hash, make a very different breakfast-dish to one of hash with boiled eggs, yet the expense is the same and the trouble no more. Once you get used to using the deep fryingkettle, it will be so much easier than the saute — otherwise, frying-pan — that you will think nothing of using it, and turning out golden wonders even if you are in the greatest hurry. Eggs (to return to the subject) fried one minute in this way, come out golden-brown balls. LARDING — DAUBING. Larding is a process that requires practice, when it is very easy; it means to take a stitch in the surface of meat, and is really more ornamental than anything else. For purposes of moistening and flavoring dry meats, the process called "daubing" is far better and perfectly easy. In larding cut the strips of solid salt pork about the third of an inch square and two inches long for large pieces of meat, a quarter of an inch for smaller, and as thick as a good straw for poultry. Cut the strips, which are called lardoons, parallel to the rind some time before you want them, and lay them on ice ; take care they are never too large for the needle. Mark the surface of 1 30 Practical Recipes. the meat at equal distances with a knife, then put in the larding-needle at the first mark ; push it almost up to the end, bringing the point out at the second mark, then pull it back, insert the lardoon in it, and bring it through, leaving the pork in the meat and an end where it entered and where it came out. Meat a la daithe has holes made through it and pieces of pork as thick as your finger inserted ; they go all through the meat. TO CRUMB.

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