The official handbook for the National Training School for Cookery

12. We take the pounded chicken and pass it through the sieve, rubbing it with a wooden spoon. 13. We pour a little of the chicken liquor into the pulp on the sieve to make it pass through more easily. 14. When all the chicken pidp has been passed through into the basin, we stir in one tablespoonful of cream. 15. When the Panada is required, it should be warmed, but great care should be taken not to let it boil or the cream will curdle. We use the bones for Chicken Broth. 1. We take the chicken bones and put them in a saucepan with one pint of cold water 2. We put the saucepan on the fire, and let it simmer gently for two hours. 3. We must watch it, and skim it occasionally. 4. When required for use, we take a strainer and strain the chicken broth into a basin. 5. We flavour it with pepper and salt according to the taste of the patient. Sick- Room Cookery. — Beef Essence. Lesson No. 2. BEEF ESSENCE. Average cost of " Beef Essence." 1 lb. of gravy beef gd. Time required, about two hours. Now we will show you how to make Beef Essence. 1. We take one pound of gravy beef and cut off all fat and gristle with a sharp knife. 2. We cut the lean up into small pieces, and put them into a jar. 3. We put the cover over the jar and tie a piece of paper over it. 4. We take a saucepan half full of boiling water, and stand it on the fire. 5. We stand the jar in the saucepan of boiling water to steam for two hours. The water must not cover the jar. 6. When it is done we take a strainer and put it over a basin. 7. We strain off the liquor into the basin, and flavour it with pepper and salt according to the patient's complaint. N.B. — The meat can be put aside and used again for second stock. 4?4 National Training School for Cookery. Lesson No. 3. I lb. veal cutlet \ oz. of barley . I gill of cream . Time required, about two hours and a half. Now we will show you how to make Cream of Barley. 1. We take half a pound of veal cutlet, and cut off all the fat with a sharp knife. 2. We cut the lean into small pieces and put it in a saucepan with one pint of cold water. 3. We add half an ounce of barley y (previously well washed and soaked an hour in cold water), and half a saltspoonful of salt. 4. We put the saucepan on the fire, and let it boil gently for two hours. 5. We strain off the liquor into a basin, and put the meat and barley in a mortar and pound them together. 6. We take a hair sieve, and put it over a basin. 7. We turn the pounded meat and barley on to the sieve, and rub them through with a wooden spoon. 8. We pour the liquor on to the sieve to help the pulp to pass through. 9. When it has all passed through the sieve into the basin, we stir in smoothly two tablespoonsful of cream. 10. When the Cream of Barley is required, it should be warmed, but great care must be taken not to let it boil or the cream will curdle. Lessons on Sick- Room Cookery. — Arrowroot. 425 Lesson No. 4. A CUP OF ARROWROOT AND ARROW- ROOT PUDDING. Average cost of" Cup of Arrowroot" and "Arrowroot Pudding!' d. A dessertspoonful of arrowroot o\ \ a pint of milk \ ^ Castor sugar j 4 IT 2 eggs 2 7Y#2£ required, about half an hour.