One boned; fowl, £ lb. lean veal, £ lb. fat bacon, 2 tablespoonfuls of bread crumbs, the yolks of 2 hard- boiled eggs, 1 teaspoonful of chopped parsley✪ Savoury Mince £ teaspoonful of grated , lemon rind, and £ teaspoonful of pepper. Bone a fowl without breaking the skin, mince finely the veal, bacon, and yolks of eggs. Mix all well with the- bread crumbs, parsley, lemon rind, and pepper, pack into the fowl, sew it up, and stew gently for one hour. Serve white, sauce poured over. This is very good cold. *********** "■***■* ****** i* 142 AD FEltTlSEMENTS. CUSTARD WITHOUTJEGGS.. . DIllU O A GREAT DELICACY. CUSTARD powder. For making the Richest Custard without Eggs, at half the cost and trouble. Price 6d. and Is. per Box. Dl II U O CHOICE-DELICIOUS. BL A NC-M A N G E powder. For making moMt delicious Blanc-mange in a few minutes, with little trouble, and at trifling cost. Made in the following Flavours : — Vunilla, Almond, Strawberry, Raspberry, Chocolate, Lemon, Coffee, Apricot, Noyeau, Pine Apple, Cherry, Jargonelle Pear, Orange, Nectarine, Peach, Apple, Black Currant, and Red Currant. Price 6d. and Is. per Box. BIRD'S WHOLESOME-RICH. concentrated EGG POWDER. A Complete Substitute for Kggs in Puddings, Pancakes, Cakes, Buns, etc., to which it imparts the Richness, Appearance, Lightuess, and Flavour of New Laid Kggs, and whilst attaining these excellent results, the greatest economy is effected in the cost. Sojfl in 6d. and Is. Tins, and Id. and 2d. Packets. ■——■————■ — i^m^— ■■■» » — — — — ai^— n— — — «——■—■— — — _— — mDfVQ f ALFEKI) BIBD. Y.O.H . wan thn original umkor of ^1 If ^j \ Making Powder, h« having diHO'jvored the procoHH in 11 "^ ^^ I 184a. All others ar« uouutflrfftlt. BAKING powder. WARRANTED FREE FROM ALUM. For making Bread, Pastry, Cakes, Plum Puddings, Scones, Buns, etc., beautifully light. Sold in 6d., Is., 2s. 6d. and 6s. Tins, and in Id. and 2d. Packets, and 3d. Boxes. Sole luvMitorH and Make™ of theso Beautiful Preparations— ALFRED BIRD & SONS, BIRMINGHAM. PASTEY AND SWEETS. Pastry. Tl/TANY good cooks fail in making pastry, and often for the simple reason that they are unable to handle it properly. For example, cooks whose hands are naturally cool are generally very successful. At the same time I may give a few general tints on the subject. The pastry slab should be of marble or slate. The hands should be kept dry and as cool as possible, and the paste should not be handled more than is absolutely necessary. Puff paste when made should be allowed to stand five or ten minutes before putting into the oven; short paste, on the other hand, should be placed in the ov ©n immediately. I have before alluded to the necessity of Proper attention to the heating of the oven. A hole should oe made in the paste of meat and game pies to allow the gases to escape. With fruit tarts this is not necessary, as their 8team keeps the paste up while baking, and it is not injurious. Puff Paste. Half lb. Hungarian flour, \ lb. fresh butter, 1 teaspoonful lemon juice, pinoh of salt, about 1 gill cold water. Put the flour into a basin, mix in the salt, add the lemon juice to the water, and with it mix the flour to the same consistency as the butter, knead well, and lay aside for five minutes. Squeeze all moisture out of the butter and form it into a pat. Roll out the paste \ inch thick, place the butter in the centre, fold the paste over it, press the edges together and roll out, fold 144 MISS CAMERON'S COOKERY BOOK. in three again, turn the rough edges towards you and roll out again, and place in a cool place for ten or fifteen minutes. This must be repeated until the paste has had seven rolls, putting away to cool between each two rollings. For a vol-au-vent six rolls are sufficient. The paste can be made some hours before it is required. Common Short Paste.

AI-modernized reading of the original text

One boned; fowl, £ lb. lean veal, £ lb. fat bacon, 2 tablespoonfuls of bread crumbs, the yolks of 2 hardboiled eggs, 1 teaspoonful of chopped parsley £ teaspoonful of grated , lemon rind, and £ teaspoonful of pepper. Bone a fowl without breaking the skin, mince finely the veal, bacon, and yolks of eggs. Mix all well with the bread crumbs, parsley, lemon rind, and pepper, pack into the fowl, sew it up, and stew gently for one hour. Serve white, sauce poured over. This is very good cold. *********** "■***■* ****** i* 142 AD FEltTlSEMENTS. CUSTARD WITHOUT EGGS... BIRD'S A GREAT DELICACY. CUSTARD powder. For making the Richest Custard without Eggs, at half the cost and trouble. Price 6d. and Is. per Box. BIRD'S CHOICE-DELICIOUS. BL A NC-M A N G E powder. For making moMt delicious Blanc-mange in a few minutes, with little trouble, and at trifling cost. Made in the following Flavours : — Vunilla, Almond, Strawberry, Raspberry, Chocolate, Lemon, Coffee, Apricot, Noyeau, Pine Apple, Cherry, Jargonelle Pear, Orange, Nectarine, Peach, Apple, Black Currant, and Red Currant. Price 6d. and Is. per Box. BIRD'S WHOLESOME-RICH. concentrated EGG POWDER. A Complete Substitute for Kggs in Puddings, Pancakes, Cakes, Buns, etc., to which it imparts the Richness, Appearance, Lightuess, and Flavour of New Laid Kggs, and whilst attaining these excellent results, the greatest economy is effected in the cost. Sold in 6d. and Is. Tins, and Id. and 2d. Packets. ■——■————■ — i^m^— ■■■» » — — — — ai^— n— — — «——■—■— — — _— — BIRD'S ALFRED BIRD & SONS, the original makers of Bird's Baking Powder, having discovered the process in 1843. All others are counterfeit. BAKING powder. WARRANTED FREE FROM ALUM. For making Bread, Pastry, Cakes, Plum Puddings, Scones, Buns, etc., beautifully light. Sold in 6d., Is., 2s. 6d. and 6s. Tins, and in Id. and 2d. Packets, and 3d. Boxes. Sole Inventors and Makers of these Beautiful Preparations— ALFRED BIRD & SONS, BIRMINGHAM. PASTEY AND SWEETS. Pastry. Tl/TANY good cooks fail in making pastry, and often for the simple reason that they are unable to handle it properly. For example, cooks whose hands are naturally cool are generally very successful. At the same time I may give a few general tints on the subject. The pastry slab should be of marble or slate. The hands should be kept dry and as cool as possible, and the paste should not be handled more than is absolutely necessary. Puff paste when made should be allowed to stand five or ten minutes before putting into the oven; short paste, on the other hand, should be placed in the oven immediately. I have before alluded to the necessity of Proper attention to the heating of the oven. A hole should be made in the paste of meat and game pies to allow the gases to escape. With fruit tarts this is not necessary, as their 8team keeps the paste up while baking, and it is not injurious. Puff Paste. Half lb. Hungarian flour, \ lb. fresh butter, 1 teaspoonful lemon juice, pinoh of salt, about 1 gill cold water. Put the flour into a basin, mix in the salt, add the lemon juice to the water, and with it mix the flour to the same consistency as the butter, knead well, and lay aside for five minutes. Squeeze all moisture out of the butter and form it into a pat. Roll out the paste \ inch thick, place the butter in the centre, fold the paste over it, press the edges together and roll out, fold in three again, turn the rough edges towards you and roll out again, and place in a cool place for ten or fifteen minutes. This must be repeated until the paste has had seven rolls, putting away to cool between each two rollings. For a vol-au-vent six rolls are sufficient. The paste can be made some hours before it is required. Common Short Paste.

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Savoury MinceStuffed Fowl

Miss Cameron's cookery book