Royal baker and pastry cook

Jellies. — Use equal parts of sugar and drained fruit juice. Mash and heat berries till juice runs readily, then turn into bags of unbleached muslin or 2 thicknesses of cheesecloth and let drip. Measure juice and sugar. Boil juice 20 minutes. Have sugar in shallow pan, heat through in open oven. Add to boil¬ ing juice, boil up once, take off fire and pour into tumblers. Fruit like apples and quinces should be chopped and covered with water, then simmered till tender before turning into jelly-bags. Spiced Fruits. — These are also called sweet pickled fruits. For 4 pounds prepared fruit allow 1 pint vinegar, 2 pounds brown sugar, Yi cup whole spices — cloves, allspice, stick cin¬ namon, and cassia-buds. Tie spices in thin muslin bag, boil 10 minutes with vinegar and sugar. Skim, add fruit, cook till tender. Boil down syrup, pour over fruit in jars, and seal. If put in stone pots, boil syrup 3 successive mornings and pour over fruit. Currants, peaches, grapes, pears, and berries may be prepared in this way, also ripe cucumbers, muskmelons, and watermelon rind. Soups SOUP STOCK is made from cheap, tough cuts. The meat should be cut in small pieces and soaked in cold water for half an hour to draw out the juices. Bone is added for the sake of the gelatine which it contains, and which will give body to the soup. A good proportion is 2 pounds each of meat and 1 of bone to each quart of water. Use a kettle with a very tight cover and sim¬ mer slowly for a number of hours. Stock is better when made the day before .it is to used. Soup Stock. — 1 pound lean beef, 1 pound bone (or 2 pounds of shin), 1 quart cold water, 1 teaspoon salt, Yi teaspoon peppercorns, 2 cloves, 2 allspice berries, 1 sprig parsley, 1 tea¬ spoon mixed herbs, 1 tablespoon each kind chopped vegetable. Prepare meat as above, soak in water Y hour, heat slowly and simmer 3 hours, add vegetables and seasonings, sim¬ mer 1 hour longer, and strain. Next day remove cake of fat. To clear stock beat white 1 egg till frothy, add with broken shell to above stock when cold (after fat is removed) ; heat slowly and stir constantly. Boil 10 minutes without stirring; set aside 10 minutes ; strain through 2 thicknesses cheese-cloth dipped in cold water. Soups with Pastes or Vegetables. — Pre¬ pare and clear stock as above. In salted water boil macaroni, vermicelli, barley, rice, tapioca, or other vegetables or dry material until done; drain and add to the clear soup and simmer together 10 minutes. Proportion, Yt cup cooked material to 1 quart stock. Vegetables should be boiled in salted water, cut in shapes, and added to stock in same proportion. Consomml. — 1 chicken, 3 pounds lean beef, 1 onion, 1 turnip, 2 carrots, bunch sweet herbs, 7 quarts cold water, Yi cup sago soaked in cold water, pepper and salt. Cut beef in strips and disjoint chicken, slice vegetables, chop herbs, put all on with water to cook slowly for 6 hours. Take out chicken and beef; salt and pepper and put into jar. Strain soup, pulping vegetables through a* sieve. Season and divide it, pouring Y on meat in jar, and setting in pot of hot water to cook, covered, 2 hours more. Heat the rest and skim; put in sago, simmer for J4 hour, then pour out. When 2 hours have passed, pour out stock in bowl ; when cold put on ice. Tomato Soup with Stock. — 1 quart stock,