Harper's cook book encyclopædia

in a small handful of salt and then the tops. If fresh and young they will be done in about twenty minutes. Drain on the back of a sieve, and serve in a covered vegetable-dish garnished with poached eggs. Vegetable and Fruit Salads. See Salads. .. Purees. See Purges. .. Souffle. See Souffles. .. Soups. See Soups. VeloutG Sauce. See Sauces. Velvet Cakes. See Cakes. Velvet Cream. See Creams. Velvet Soup. See Soups. Venison. — The following recipes for cooking venison will be found under their respective headings as indicated : Venison, Fillets of. See Game. .. Haunch of. .. Marinaded. .. Pastry. .. Potted. .. Steaks, Broiled. .. Sauce. See Sauces. Vermicelli. See Macaroni. Verte Sauce. See Sauces. Vienna Rolls. See Bread. Vinaigrette of Cold Meat. — Take any kind of cold dressed meat, cut it into neat slices, and put it upon a dish with cold potatoes cut into slices, hard-boiled eggs cut into quarters, and slices of beet-root. Season rather highly with pepper and salt, pour upon it oil and vinegar, in the proportion of three table-spoonfuls of oil to two of vinegar, and toss it lightly together with a fork. Sliced cucumber, chopped parsley, and finely minced onion may be added if liked, and a few drops of tarragon or chilli vinegar may be mixed with the ordi- nary vinegar. See Beef, Veal (Calf'shead). Vinaigrette Sauce. See Sauces. Vinegars, Flavored. — Vinegar may be flavored with herbs and spices, and a good store of these vinegars will prove of great service in cookery. Procure the flavoring ingredients — such as celery or cress seed, chillies or capsicums, tarragon leaves, shallots, etc. — to put them in bottles ; cover them with good cold boiled vinegar, and cork tightly. In a week or two the vinegar will be sufficiently flavored, and all that will then be necessary is to strain it off and bottle in small bottles for use. In nine cases out of ten the flavoring ingredients may have a second, and even a third, supply of vinegar poured upon them. Tarragon and chilli vinegars are particularly useful for salads, while a few drops of garlic or shallot vinegar added to a pint of gravy will impart a characteristic flavor. Herbs also, if boiled for a short time in vinegar, will communicate their flavor to it, and the flavor of some fruits, when imparted to vinegar, is very delicious. The acid thus made, when mixed with water and slightly sweetened, constitutes a refreshing summer beverage. Vinegar for Pickles. See Pickles. Vinegars, Home-made. See Beverages. Violet Ice-cream Vol-au-vents vol-au-Vents Violet Ice-cream. See Ices. Violet Jelly. See Jellies. Vol-au-vents, Egg. See Eggs. Vol-au-vents, To fill. — A vol-auvent is simply a case in which are served delicate and savory ragouts of dressed meat, fish, etc. When preparing these, it is very important that the cook should make the sauces in which the meat is heated very thick. Unless this is done, the liquor will be in danger of oozing through the crust, and this will entirely spoil the appearance of the vol-au-vent. Also the meat should be simmered only in the sauce ; if it is allowed to boil, it will in all probability be hard and unpalatable. Vol-au-vents are made in all sizes. w Wafers. See Cakes. Wheat Bread. See Bread. Waffles. See Bread. Whipped Cream. See Creams. Waldorf Salad. See Salads. Whitebait. See Fish. Walnuts. — Recipes calling for wal-