Soups, savouries, sweets, with a chapter on breads

Drain the water from the bait through a colander; throw them on a thick cloth to drain still more. Have ready on the table another cloth thickly covered with fine dry flour; put the bait into this, gather up the two ends of the cloth with both hands * Whoso seeks an audit here Propitious, pays his tribute, game or fish. Wildfowl or venison.* * 7 hat fish is a riddle^ Ifs broke in the middle : A turbot ! a fiddle I 'Tis only a Mil /'— HooD. like a hammock, and move it gently backwards and forwards until every fish is covered with flour and each is separate. Have ready some fresh lard, and when boiling drop in one of the bait to test it. If of the right heat, the bait will turn a bright brown and be crisp in a few seconds. Place the bait in a wire frying-basket the size to go into the saucepan, and hold it in the boiling lard until the bait is crisp and brown. Turn the bait out on a hair-sieve in front of the fire that all fat may drain off ; dish up on a hot dish and doily, and serve with brown bread-andbutter and quartered lemons. Devilled whitebait is cooked in the same way, with the addition of salt and cayenne * Itsflcnjour when cooked is more exquisite far Than mutton^ or oysters^ or eggs^ Lewis Carrol. J * See / by the tallest servant borne on high, A sturgeon fills the largest dish and eye.^ Dryden. scattered over it before turning out of the basket. A small quantity only can be fried at a time, or the weight will make the bait adhere to each other. When a large quantity is wanted, several sieves should be ready before the fire to drain the bait as it is taken from the fire. /iDoru a la Xsonnafse* Put some slices of cod in hot water, boil five minutes, then drain, take out the bones, and flake the cod. Chop four small onions, fry them in butter with a bay-leaf; when nearly done, add the cod, and fry together gendy for ten minutes to brown the fish. Serve with pepper, salt, * And thefishesy — And saffron soups^ and sweetbreads. Were of the finest that e^er flounced in nets* Byron. * To where the lemon and the piercing lime, With deep orange glowing through the green. Their lighter glories blend,* Thomson. and chopped parsley over the top. Finish by squeezing the juice of a lemon over it, take out the bay-leaf, and serve. This is a good way of using cold cod, in which case omit the boiling. Xcnton^t)C (Martineau receipt). Eight lemons, three-quarters of a pound of lump-sugar, three quarts of water. Peel the lemons thinly into a jug, add the juice, squeezing through a strainer to prevent the pips falling in; pour over the peel and juice one quart of the water (boiling) ; cover with a cloth, and put away for twenty-four hours. Twelve hours before the lemonade is required for use dissolve the sugar in the * With spirits of balm and fragrant syrups mix'dJ* COMUS. 2IO * Good thou, save me apiece of marchpane,'' * Romeo and Juliet.' remaining water (cold and filtered) ; mix the two liquids together, strain, and it is ready for table. /H>at3ipan (for dessert). Six ounces finely-sifted white sugar ; half a pound blanched and pounded sweet almonds ; and six bitter almonds. Mix to a stiff paste with either rose or orange wa,ter. Roll out this paste to the third of an inch thick, on a sugared slab or board. Cut it out with any small fancy cutters, and lay the cakes on a dish to dry in a current of air ; or, if preferred, bake them slightly in an oven with the door partly open. The freshest almonds must be used for the marzipan, or its delicacy will be lost. * And sweetmeats made of subtle daintiness.^ Edwin Arnold. 311 P 2