These fish are prepared in several ways for the market. Sometimes they are preserved whole, in either oil or brine, and in small bottles. They come under the head of relishes in this form, and are served on toast, in salads, omelets, and sauces. Anchovy paste and anchovy es- sence are sold in small jars and bottles. These prepara- tions are used on toast and in sauces. They are said to be adulterated with coloring matter, and for this rea- son many persons prefer to buy the bottled whole fish and make their own paste or -essence. These prepara- tions of anchovy are of great value in making many fish sauces and dainty little relishes for an elegant dinner ov supper. Russian Caviare. Caviare is the roe of the sturgeon. It is put up in small cans, which cost fifty cents. It is served on toast with a bit of lemon. Like the anchovies on toast, cavi- are may be served at the beginning or at an early stage of the dinner. It is also served as a relish at gentle- men's suppers. ABOUT FOOD. 89 Truffles. Truffles are being used in this country much more freely than formerly. They are imported in small cans from France, where the finest truffles in the world are obtained. They are found in oak groves, several inches beneath the surface of the earth. They grow in Eng- land, but are not so large nor fine-flavored as those found in France. It is said that they have also been gathered in the oak groves in California. When they are taken from the earth the aroma is very fine, but after the truffles have been exposed to the air for a time, much of this passes off. The truffles that come in cans have very little of the flavor or odor of the fresh ones. In no food adjunct does one get so little for the money. The smallest-sized can, holding a gill, costs sixty cents. Truffles are used as a garnish and to flavor sauces and made dishes. When only a part of a can is needed, the remainder may be covered with salad oil and kept in a cool place until required for use. They must be washed free of the oil before using. Cdpes. Cepes are a species of mushroom, grown largely in Russia and to some extent in France. They are thicker and firmer than mushrooms. They come canned in oil. After they have been washed free of the oil they will be ready for use, the same as mushrooms. When it is impossible to get large fresh mushrooms for broiling, cepes can be used for this purpose with sat- isfactory results. Foie Gras. Foie gras — fat liver — is the liver of a goose that has been kept fastened in one position and fed generously with corn meal for several weeks. Under this treatment the livers grow to an enormous size. They are prepared 90 MISS PARLOA'S KITCHEN COMPANION. for the market in several ways : they are studded with truffles, cooked, and then packed in tin cans or in flat earthen jars, being in the latter case covered with a thick layer of fat to exclude the air ; or they are prepared without the truffles, and are of course sold for less. Sometimes force-meat is packed with them, for use in making a pate. Occasionally one sees them put up with force-meat, seasoning, and a crust of puff paste. In this form they are shipped all over the world.

AI-modernized reading of the original text

These fish are prepared in several ways for the market. Sometimes they are preserved whole, in either oil or brine, and in small bottles. They come under the head of relishes in this form, and are served on toast, in salads, omelets, and sauces. Anchovy paste and anchovy essence are sold in small jars and bottles. These preparations are used on toast and in sauces. They are said to be adulterated with coloring matter, and for this reason many persons prefer to buy the bottled whole fish and make their own paste or -essence. These preparations of anchovy are of great value in making many fish sauces and dainty little relishes for an elegant dinner or supper. Russian Caviare. Caviare is the roe of the sturgeon. It is put up in small cans, which cost fifty cents. It is served on toast with a bit of lemon. Like the anchovies on toast, caviare may be served at the beginning or at an early stage of the dinner. It is also served as a relish at gentlemen's suppers. Truffles. Truffles are being used in this country much more freely than formerly. They are imported in small cans from France, where the finest truffles in the world are obtained. They are found in oak groves, several inches beneath the surface of the earth. They grow in England, but are not so large nor fine-flavored as those found in France. It is said that they have also been gathered in the oak groves in California. When they are taken from the earth the aroma is very fine, but after the truffles have been exposed to the air for a time, much of this passes off. The truffles that come in cans have very little of the flavor or odor of the fresh ones. In no food adjunct does one get so little for the money. The smallest-sized can, holding a gill, costs sixty cents. Truffles are used as a garnish and to flavor sauces and made dishes. When only a part of a can is needed, the remainder may be covered with salad oil and kept in a cool place until required for use. They must be washed free of the oil before using. Cèpes. Cepes are a species of mushroom, grown largely in Russia and to some extent in France. They are thicker and firmer than mushrooms. They come canned in oil. After they have been washed free of the oil they will be ready for use, the same as mushrooms. When it is impossible to get large fresh mushrooms for broiling, cepes can be used for this purpose with satisfactory results. Foie Gras. Foie gras — fat liver — is the liver of a goose that has been kept fastened in one position and fed generously with corn meal for several weeks. Under this treatment the livers grow to an enormous size. They are prepared for the market in several ways : they are studded with truffles, cooked, and then packed in tin cans or in flat earthen jars, being in the latter case covered with a thick layer of fat to exclude the air ; or they are prepared without the truffles, and are of course sold for less. Sometimes force-meat is packed with them, for use in making a pate. Occasionally one sees them put up with force-meat, seasoning, and a crust of puff paste. In this form they are shipped all over the world.

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