Household cookery

Method. — Separate yolks and whites of eggs ; mix yolks, w^ater, and sugar well together, then stir in the whites, stiffly whipped. Get the butter in the pan quite hot and frothy, pour in the mixture. Stir lightly till it begins to set. Cook until the under side is lightly browned: Loosen well round the edges. Brown the top slightly before the fire, or put the pan into a hot oven for half a minute. Slip a knife underneath and fold over. Spread the warmed jam between the folds. Serve at once on a hot dish. Note. — Pans used for making omelets should not be washed. Rub well with paper, then with a clean cloth. MISCELLANEOUS Mincemeat I lb. valencias. I lb. mixed candied peel. Grated rind and juice of 2 lemons. I tea-spoonful salt. I glass sherry. I glass brandy. I lb. beef suet. I lb. sugar. I lb. apples. 1 lb. almonds. \ oz. ground ginger. \ oz. cinnamon. I nutmeg (grated). I lb. currants. Method. — Shred and chop suet, clean currants, stone and chop valencias, peel and chop apples and candied peel, blanch and chop almonds. Mix all ingredients thoroughly together, lastly add sherry and brandy. Put in jars, tie down tightly, keep in a cool place. Lemon Cheese 3 oz. butter. 6 oz. sugar. Yolks of 3 eggs. Grated rind and juice of 2 White of I egg. lemons. Method, — Put sugar, butter, rind, and strained juice of lemons in a jar ; add yolks and white of egg, well beaten. Place jar in a pan of boiling water, and boil till mixture is thick, stirring occasionally. When cool, cover, and keep in a cool, dry place. Toffee \ lb. sugar. \ lb. butter. I lb. syrup. i table-spoonful vinegar. Method, — Put butter in a pan, place over the fire till hot. Add syrup ; boil, then add sugar ; stir lightly till boiling. Boil quickly 8 minutes ; add vinegar carefully ; pour into a well-buttered tin. Lemon-juice, vanilla, or almond essence may be used instead of vinegar. To Clarify Fat Cut fat, either cooked or uncooked, into very small pieces ; put into an iron pan, cover with water, boil until all the water has evaporated and the pieces of fat have become crisp and brown. Allow it to cool for a short time. Strain, and it is ready for use. This fat is used for frying purposes. To Blanch Pistachio Nuts Put into a pan, cover with cold water, bring to boil, drain, then rub well in a dry cloth. To Blanch Almonds Put into a pan, cover with water, boil, drain, then rub in a cloth. Put in cold water till required. This keeps them white. To Boil Rice for Curries Use Patna rice for curries. Wash well in cold water, drain, then throw into plenty of salted boiling water (i teaspoonful salt to each quart of water). Boil fast 12 to 15 minutes, till the grains will crush between the fingers. Pour on to a wire sieve, dry well before the fire, separating the grains of rice with forks. THE END PRINTED BY WILLIAM CLOWES AND SONS, LIMITED, LONDON AND BECCLES. BOSTON PUBLIC LIBRARY 3 9999 06707 008 4 Boston Public Library Central Library, Copley Square Division of Reference and Research Services The Date Due Card in the pocket indicates the date on or before which this book should be returned to the Library. Please do not remove cards from this pocket. A