A DUST GARDKN

["( li'J Colonies of Bacteria on a Thread. Similar harteria are found in unfiltered water.", "JUBUC LIBKART", "3i,ia.db,GoogIe", "HOUSEHOLD HISTS", "HOUSEHOLD HINTS", "REMOVING STAINS", "Ink Stains: Soak the spots first Cor half an hour in vinegar; linae and pot into a solution of chloride of lime until the spots disappear; then wash carefully to remove all the cliloriila and prevent Injuring the article. The label on the chloride cans gives the proportions for making a bleaching solution. If the stains are very old ones, it will he necessary to increase the strength of the solution, but It may be made strong enough to remove the stains, if the fabric is taken out at once and thoroughly washed the minute >W stains disappear.", "Indelible Ink: Rub the spots with salt and then saturate them with ammonia and finally rinse them in cold water.", "Ink on heavy materials like carpets and draperies may be treated with some absorbent to keep the ink from spreading. Bits of blotting paper, cotton batting, meal, flour, Bawdust, etc,, may be used and removed as long aa any ink is absorbed, then go over the spot repeatedly with a lemon freshly cut, and finally rinse with cold or tepid water. If an ink stain has worked through varnish into the wood, turpentine will usually remove the spot", "Ink stains may be removed from the fingers with hydrogen per-", "Bluing spota may be removed by soaking in strong ammonia water.", "Grass stains may he removed with alcohol or ammonia, and an old remedy is to smear the stains with molasses before the article goes into the wash. The acids in the molasses seem to have the desired effect on the grass stain a.", "Iodine stains may be removed with ammonia.", "Fresh Stains of Coffee, Tea or Fruit. Stretch the stained part over an earthen dish and pour boiling water upon the Stain until it disappears. It is sometimes better to sprinkle the stain witb borax and soak in cold water before applying the hot water. Old, neglected staitia of coffee, fruits, cocoa, etc., will have to be treated with some bleaching agent. In many cases, it is not possible to remove them without severely damaging the cloth.", "Paint. Spots of paint must be treated with something that will take out the oil, leaving the insoluble coloring matter to be brushed off. Turpentine is most generally useful.", "Varnish or pitch spots may be dissolved by the use of the same solvents as paint. Alcohol is also one of the best solvents here.", ". Spots made by food substances are greasy, sugary, or acid in their nature. Whatever takes out the grease will generally remove the substance", "arii THE ANGLO-CHINESE COOK BOOK", "united with it, as the blood in meat juices. Sugar is dissolved by hot water, so sticky spots are best removed with this.", "Fly specks may be removed from varnished wood work or furniture by applying equal parts of skimmed milk and water, warmed together.", "' To remove hot water stains from furniture, apply equal quantities of", "alcohol and sweet oil, thoroughly mixed. Cover the spot with the mixture, let it stand a moment, then ruh gently with a soft cloth.", "Absorbents. Spots of grease on carpet or heavy material may be treated with absorbents. Heat will assist by melting the grease. Fresh grease spots may often be removed by placing over the spot a clean piece of blotting paper and pressing the spot with a warm iron. French chalk or whiting may be moistened with naphtha and spread over the spot. When all is dry, brush off the absorbent. The absorption method may be used in many other cases, moistening with cleansing agent which will not harm the materia) treated.", "To remove discolorations from enamel pans boil a little chloride of lime in the water with which they are filled.", "To remove hot water marks from japanned trays use sweet oil. Rub It in well, till all marks disappear; then polish the tray with dry flour and a soft cloth.", "Red iron-rust spots must be treated with acid. Fill an earthen dish two-thirda full of hot water and Stretch the stained cloth over this. Have near two other dishes with clear water in oue and ammonia water in the other. The steam from the hot water will furnish the heat and moisture favorable for chemical action. Drop a little hydrochloric (muriatic) acid on tbti stain with a medicine dropper. Let it act a moment, then lewer the cloth into the hot witter. Repeat till the stain disappears. Rinse carefully in clear water and, Anally, immerse iu the ammonia water, that any eicess of acid may \"be neutralized Bnd the fabric protected.", "For a slight rust stain, apply salt and lemon juice, then place fabric in sun for 15 to 20 minutes. A second application may be necessary. If article is to be washed, rinse' in cold water before using soap.", "Iron rust on linen. Cover tbickly with cream of turtar, put in cold water and boil. Repeat if necessary.", "To Remove Mildew from linen: Soak in a weak solution of chloride of lime, then riuse in cold water or soak in buttermilk and then spread on", "To remove stains of blood soak them in cold salt water, then wash in warm soapy water and finish by boiling.", "Stains on flannels may be removed by applying yolk of egg and glycerin in equal quantities. Leave on this mixture for half an hour and", "then wash out, r. , .. .", "HOUSEHOLD HINTS sill", "Mortar and paint may be removed with eaae by the use of hot vinegar.", "To remove stains from silver, which have been caused by eggs, apply dry salt with a cloth.", "Muriatic acid will remove lime stains from cups, pitchers, water bottles, etc. Use with care, Poison.", "A thin coating of paraffin on a glass stopper prevents its sticking in the neck of the bottle.", "Iron and steel articles not in use may he covered with a thin layer of vaseline.", "Bust if not too deep can be removed from iron or steel by kerosene. A painter's brash may be used to dislodge dust from cracks and crevices about the house.", "To make glassware clear and sparkling add a bit of bluing to the soapsuds when washing.", "Knives which have been used for onions can be cleaned by drawing them two or three times through a piece of carrot.", "Lace washed in skimmed milk should not be rinsed In water, but should be ironed while still damp with the milk.", "GOOD FURNITURE POLISH. No I. Equal proportions of raw linseed oil, vinegar, and methylated spirit.. Mix well together and always shake the mixture each time it is used. FURNITURE POLISH. No 2. Half a pint of sour stout; half pint of boiled linseed oil; 1 tablespoon' of methylated spirit; 1 tablespoon ot turpentine.", "Kerosene in Cleaning. A fen drops of kerosene or turpentine on a soft cloth may be used to clean all polished surfaces. The latter cleans them more perfectly and evaporates readily; the former is cheaper, safer, because its vapor is not so inflammable as that of turpentine, and it polishes a little while it cleans; but it evaporates so slowly that the surface most be rubbed dry each time, or the dust will be collected and retained. The harder the rubbing, the higher the polish.", "Worms in wood. Insert paraffin.", "To polish a piano. Wash with warm water and vinegar, wipe dry and polish with furniture cream.", "Upholstered furniture may he most successfully beaten, indoors, without creating dust, by covering with a damp cloth while beating. Whiting dampened with aqua ammonia will clean brass beds beautifully. TO CLEAN CARPETS. No I., 1 oe. of salts of tartar; % lb. of white soap; 1 gallon of water. Let tho- rn ik tare boil, then use to scrub the carpet, and dry oft very qaiokly with a linen cloth. i . ,■ (~t '", "Dijit^vCjOOgie", "xiv THE ANGLO-CHINESE COOK BOOK", "TO CLEAN RUGS AND CARPETS. No 2.", "1 lb. Ivory soap, % lb. washing soda, M lb. powdered borax, 6 gallons ol water. Dissolve these ingredients, let liquid stand until cold, then add % ok. ether. Let it stand over night until it jellies. With a clean soft scrub brush rub this into the rug or carpet. Then wash with cloth wrung from clear, hot water, and wipe dry. With Oriental rugs always wipe the way they are woven, never against the nap.", "To clean straw matting, never use soap. Pot salt in water for white matting and vinegar for red.", "Baking dishes that become burned in the oven and plates and platters that become blackened with the food scorched upon them, should not go through the tedious process of scraping. Simply put a little water and ashes in the dish and let it become warm, and the burned and discolored portions may be easily cleaned without injuring the dish.", "Aluminum Ware: Let the article stand in a solution of oxalic acid, rather strong, for 24 hours. If this does not clean it thoroughly, repeat the process. This method lias been found very satisfactory, especially for whitening the insida of a coffee pot. Cleaning preparations are apt to leave scratch es.", "Those who have had occasion to use glue extensively have found that frequently after the glue dries the article to which It has been applied breaks, tears or springs off. If glycerine, (in the proportion of one part of glycerine to four parts of glue) be mixed with the glue, this defect will entirely disappear.", "MOISTURE IN THE HOME", "Tt is an excellent idea to keep open vessels of water in our homes, to provide the deafred moisture.", "By noting how quickly the water evaporates, you realize the amount of good it does in a dry atmosphere.", "On this account, growing plants, which need an abundance of water, are especially good for living ruoms.", "AIRING A SICE ROOM", "Cover the patient warmly, even the head; throw open the windows as wide as weather will permit, and, with a large towel, strike the air about the ceiling, behind doors, and especially in corners, where air will become stagnant and refuse to move with the current, unless force is used. TO KEEP AWAY ANTS", "Black and red ante may be got rid of, in two or three days, by a very simple method.", "Procure from the fish market oyster sheila J do not be particular to wash them, for some of their virtue may be lost.", "HOUSEHOLD HINTS xv", "There 1b no apparent odor to them, but, evidently, to the little insect there is something very repulsive.", "Fat these around in the places Infested by the ants. They will soon leave, but It may be found necessary to keep the shells or the ants will return.", "TO KEEP MOTHS FROM WARDROBES", "Wet a cloth with spirits of turpentine, and rub nil joints and layers of wood inside wardrobe and chest of drawers.", "To remove vermin from plants, at night place a raw potato, cut in two and hollowed out to form a cup, upside down in your flower boxes or plant jars, near the affected plant; in the morning the vermin will be inside the potato and can be destroyed. Have tried this with great success.", "PEPPER CEMENT FOR MOUSE HOLES", "A good cement to fill in mouse holes is made of one-half dirt, one- third ashes and enough cayenne pepper to taste spicy to Mr. Mouse when he nibbles at it, wet or dry. Mix in enough water to form a stiff dough. Fill in mouse hole immediately.", "An ordinary piece of window screening neatly tacked over the bottom and back of the buffet or chest of drawers will keep out mice.", "10 HARDEN THE BRISTLES OF HAIB-BRUSHES. Dip into a solution of alum.", "Powdered borax, dampened and pressed uniftr the finger nails, and allowed to remain for a short time, is an excellent blench, and is a great deal better for the nails than most of the preparations sold for that purpose.", "Hydrogen Peroxide is a wonderful thing for the teeth. It not only whilens them, but also purifies and disinfects the mouth.", "CROUP REMEDY. (One which has never been known to fail.)", "1 part methylated spirits of wine; 2 parts vinegar; 3 parts", "Mix cold in small basin. Saturate a small piece of flannel and wrap ■ around the throat, covering with a piece of oil silk, and if a had attack of croup, lay another piece on the chest, renew when dry.", "If oil silk is not available, a strip of brown paper will be found to be almost as good. The whole thing to be kept in place with a soft silk hand- kerchief.", "Iu breaking an egg and separating the yolks from the white, some- times the yolks will break and some specks of the yolk will get mingled with the white. Take a soft piece of linen, wet in water and squeeze dry,", "xvi THE ANGLO-CHINESE COOK BOOK", "then lightly touch the pieces of yolk. They wilt readily cling to the linen and nitty thus be easily removed.", "Keep a knitting-needle in the kitchen lor testing vegetables while cooking. Tt excels a fork by far, as the fork is apt to split the vegetables and the needle does not.", "To remove grease quickly and thoroughly from soup or invalid's broth, use square sheets of clean tissue paper for the purpose, laying them on, one at a time, and gently lifting off and throwing each sheet away. Every tiniest particle of fat disappears and not a drop of soup is wasted.", "A FEW EGG-HELPS", "The uses to which one can put a separate white or yolk should be pasted in the cover of the cookbook, and, by referring to it when making out the weekly menu, it will be easy to use the lelt-over white or yolk which seems to fit in nowhere. The following suggestions may he of some assist- ance. A single yolk may be used for all these sauces: white, chocolate, Hollandaise, Bearnaise, hot maitre d'hote!, drawn butter, also for mayon- naise, boiled dressing, forcemeat balls and dumplings for soup. A surplus white or two may be used for meringues, snow puddings, cream whips, macaroons, sherbets, for clearing soups, coffee, jellies; added to cream it will increase the bulk and speed whipping; if well beaten and applied light- ly with a piece of flannel it will cleanse and freshen all leather.", "A teaspounful of powdered sugar stirred into a bottle of cream will put off the souring process at least twelve hours, provided the cream so treated be kept on ice.", "If powdered su%ar is used instead of granulated, in making hard sauce, the sauce will be very much smoother.", "A spoonful of vinegar iu a kettle of hot lard will prevent doughnuts from absorbing fat.", "To make tough meat tender lay it a few minutes in strong vinegar", "TINNED FOODS. When the tin is opened, pour out immediately. If in any doubt about condition, plunge a bright steel knife into it and let remain a few minutes. If copper is present a deposit will be seen on the blade, and all should be thrown away.", "TO PREVENT MOULD IN JAM. Cut rounds of tissue paper, soak each in vinegar and cover in usual way.", "HOUSEHOLD SOAP", "ti lbs. of washing soda; 3 lbs. of slaked lime; 4 gallons of water. Boil for half an hour. Then let it settle and strain clear, and add to toe strained liquor 6 lbs. of clean fat, and boil till thick, pour into a tub, and cut into bars when cold. Great care must be taken when it first boils up or it will overflow, and then it will be useless, as the soda is lost", "HOUSEHOLD HINTS xvil", "A few drops of turpentine iu a woollen cloth will clean tun shoea, and a drop or two of lemon juice will give them a brilliant polish. II tnu shoes tire washed with soap and witter before wearing, then politdied, they will never iptp.", "TO CLEAN FLUMES AND FEATHERS", "Put into a paper sack, with one leather at a time, unless small, one cup of corn meal (yellow is beat), half a cup of flour and one large tnb'espoonful nt powdered borax. Shake gently until all dirt is removed from the feathers, then out of doora remove them and shake out all meal and fl\"iir remaining. Fine laces can be denned with the aajne success.", "A MEMORY SHELF", "Put up a memory shelf in the cloak-closet. It takes bnt u minute to place there the things that need attention when you are going out, such as borrowed books, list of things you want to purchase, etc,", "FOR MENDING", "An embroidery frame will be found a great help in many instances. Uiulei wear if put over the frame will be easier to mend. The tlneo-cornered le.tr in n skirt will be more easily repaired, if the frame is used. J(e sure to press the mended place well on the wrong side of the goods.", "By folding blockings that are beyond mending in a square, and sewing over and over around the edge they make excellent holders, for use around the stove and kitchen,", "Digitized byGOOgk", "\" If you take a look at Nature", "In a microscopic way,", "Or if you in your gazing", "Take tlie telescopic sway;", "In whichever way you practice", "There will be revealed lo yon,", "The same enact precision", "Which attach to all things true.", "If you gaze into a pansy,", "Or you penetrate a star,", "You will And revealed perfection", "In the near andjn the far.\"", "Digitized byGoOgk", "METHODS OF COOKING", "Digitized byGOOgle", "THE AS01X)-GHIXEiE COUK BOOK", "A HOMILY ON COOKING", "It isa trite Baying that a tiling worth doing at all ia worth doing well. but, from the inefficiency of many cooks, ami from tlie acceptance of care- less work liy ao many families, it would seen) that tlie truism is not regarded in reference to cooking. Since it is upon the kitchen that the health and comfort i>l the family so greatly depend, is it nut it duty, and would it not bs a pleasure, for the mistre-s of every house to understand the science <it cooking as well as the arts which t-ive other attractions to the house? A knowledge of its fundamental principles would give her a sense of indepen- dence and power, which knowledge in proverbially aaid tniln. If she weie familiar with the nature <>, the venal plant, and the action of heat as applied in boiling, broiling, and frying, ii she could make a sauce and clear a soup, her family would be relieved from the affliction of sour bread, burned meats, and muddy soup. An ordinary Chinese cook ran do these simple things well, if once told how, and this basis would he a guide in other work, and a safeguard against many failures.", "* There is no such thing as luck in cooking. Laws govern the chemical changes which lake place, and can always hi: relied upon. Water will boil at 212 s , and cannot be made hotter l.y violent boiling in an open vessel. Frying can be properly done only when the iat is smoking hot. Broiling can be properly done only over, or under, hot and bright coal For baking, the oven must be of the right temperature. Tlie same thing cooked in the same way will always be the same, and failure comes simply from neglect of the rule;. It is as easy to have good cooking as had; the former requires only the elements of care ami intelligence. With very little trouble, dishes may be made to please the sight as well aa the taste.", "The difference between the elegance and refinement of one table and the vulgarity of another often lies merely in the mariner of dishing and serving. Again, the step from plain to fancy cooking is very short. A simple and tnstefui arrangement, or coin hi nation, of materials prepared in the ordinary way will make an ornamental dish. Minced chicken pressed into a ring mold to give it shape, and the center filled with a mushroom sauce, will make a more appetizing dish than if placed carelessly together with no rcg.ird to symmetry. Potatoes preyed into a fancy mold, apart of the center removed, and the space filled with chopped seasoned meat, will give n chartreuse, And no thought of hash suggested. A jelly with a flower in the top, or of two colors, will make a decorative piece for the table. Uniformity in size and shape of potatoes, chops, pancakes,- slices of bread or anything that in nerved on the same dish, gives a pleasing sense of order and care, * Thli isartrrsph Included In Chinese edition", "A HOMILY ON COOKING xix", "which ii as marked as the proper arrangement of the table furniture. It is in little things only that fane; differs from plain cooking, but as soon as a cook comprehends the value of the appearance of dishes she is sure to think of their perfection in every otber way.", "There is a popular prejudice against fried foods, and a belief that abstaining from them will care us of our dyspepsia, bat if articles are prop- erly fried they should contain no more grease than the boiled one does of water. Smoking fat bos such a high degree of heat, that certain articles are better cooked by frying than by any other method. Minced meat, rolled into tbe form of croquettes and fried, assumes a different character both in taste and rank from the minced meat heated in other ways. If the cro- quettes are coated with egg and crumbs and immersed in smoking hot fat, aa the rule directs, the egg is instantly hardened, and no fnt can be absorbed through it. That which covers tbe outside is evaporated by draining and drying in a hot place. Tho napkin on which the croquettes are served will not be stained if they are rightly fried. Saratoga chips can be handled with a glove without soiling it.", "Digitized by GOOgle", "THE ANGLO-CHINESE COOK BOOK", "THINGS TO REMEMBER", "A daah of ealt added to the whiles of eggs makes them whip better.", "Not a speck of the yolk must get into the whites which are to be whipped.", "Fold the whippeJ whites into any mixture rather thnu stir them in, na the latter method breaks the air cells.", "Break eggs one at a time into a eaucer, so any can be rejected if necessary and the mixture not be spoiled.", "Add a tableapoouful of water to an egg nsed for crumbing in order to remove the stringhiees.", "Uae a double boiler for inilk.", "Milk is scalded when the water in the loner pan boils.", "A pinch of bi-carbonatc of soda mixed with tomato before milk or cream is added prevenia tlie milk from curdling.", "Willi sour milk, or molasses, :.- soda instead of baking powder.", "Milk and butter should be kept in closely covered vessels, hb they readily nbaorb flavor and odor from other articles.", "Butter added slowly in small bits to creamy mixtures, or sauces, pre- vents a greasy line forming.", "Crumbs grated directly from the loaf give a more delicate color than dried crumbs to fried articles.", "Dried crumbs absorb more moisture, and are better for watery", "Crumbs spread over the tops of dishes should be mixed evenly with melted butter over the fire; this is a better method than having lumps of butter dotted over the crumbs lifter they are spread.", "When the sauce bubbles through the crumbs on top of a scallop dish, the cooking is completed.", "Drippings are better than water for basting meats.", "Meats should not be pierced while cooking.", "Soak salt fish with the skin aide up over night. Change the water several times.", "To skim sauces, draw the saucepan to the side of the Are, throw in a teaspooufnl of cold water, and the grease will rise so that it can be easily taken off.", "A few drops of onion juice improve made-over meat dishes; not enougli need be used to give a pronounced onion flavor.", "The skimming from soups, drippings from any beef roasts, and trim- mings from any beef, serve the same uses as lard, cottoleue, or butter.", "To extract onion juice, p res b the raw surface of an onion againat a grater, move it slightly, and the juice will run off the point of the grater.", "THINGS TO REMEMBER xxi", "Chop suet in a cool place, and sprinkle it with Soar to prevent Chopping suit its oiling and sticking together. Remove the membrane before chopping it.", "Add a few drops of rose-water to almonds to prevent their oiling * when chopped or ponnded.", "To loosen grated peel, or other articles, from the grater, strike the grater sharply on the table.", "When mixing a liquid with a solid material, add but little liquid at Miiine ■ time and stir constantly to prevent lumping.", "When adding cornstarch, arrowroot, or any starchy material to hot liquid, first mix if with enough cold water, or milk, to make it fluid; pour it in slowly and stir constantly until it becomes clear.", "Soak gelatine in a cool place for an hour in cold water or milk. It aautina\" will then quickly dissolve in hot liquid and have no odor. If jellied dishes du not stiffen, add more gelatine; boiling down will not effect the purpose.", "Grease molds evenly with butter or oil, using a brush. Lumps Mold* □i butter on the side oE molds leave an uneven surface on the article cooked or molded in them. Molds for jellies are not greased.", "Invert a dish over a mold before turning it, so that the form will not break; also, place it in exactly the right spot before lifting off the mold.", "It is desirable to pass all liquid mixtures through a strainer to make strainer* them perfectly smooth.", "To keep dishes warm until time of serving, place the saucepan in a To keep pan of hot water. %£■", "Any flavoring is added after the mixture is cooked, excepting for FUvorint baked dishes. Wine increases the taste of salt, therefore, where wine is used for flavoring, very little salt should be put in until after the wine is used, when more can be added if necessary.", "Dishes which are to be frozen need nn extra amount of sweetening.", "Flour raisins before adding ihem to a mixture in order to prevent fuiiint their settling to the bottom.", "Never slam the oven door, or jar any rising material while it.ia baking Baking", "Any thing being cooked for the second time needs n hot oven.", "itf by Google", "xxii THE ANGLO-CHINESE COOK BOOK", "METHODS OF .COOKING EXPLAINED", "Where the juices and color are to be retained, the articles are put", "Into already boiling called water. Where the object Is to extract the juicee,", "as for soup?, they mast be cut into pieces, and put into cold water, and the", "heat ol the water gradually raised to the simmering point only.", "simmering To render tough pieceB tender, the meat is firBt put into boiling water", "and the beat then reduced, and the cooking done at the simmering point.", "VcgtUM« Meat and vegetables should be cooked in a covered pot, with water kept", "at simmering point, to retain their flavor. An exception to this rule is made", "in the cases of cabbage ami cauliflower. These strong -flavored vegetables will", "be much lees objectionable when cooked in rapidly boiling water in open", "***•* vessels. Green Vegetable! should be boiled in open vessels, ns lilgh heat", "destroys their color. All meats should be well tied and skewered, to keep", "them in good shape while boiling, and, when possible, be placed with the", "bone Bide up, so if any scum settles it will not spoil the appearance of the", "Fiih dish. For fish a little vinegar should be put into the water, as it hardens", "the meat and helps to prevent its falling apart.", "Salt water is used where the object is to keep the flavors in, fresh water where it is to draw them out as in soup, where the snlt is not added until the cooking is completed. The rule of not piercing meat, thus letting out its jujeesj applies to boiling as well ns to other methods of cooking. Fifteen minutes to the pound is the rule for mutton or tender meat, a much longer time for tough meat.", "Ham is done when the skin peels off easily.", "The scum should be taken off (he pot when boiling meat.", "Milk easily burns, therefore it is saler to use a double boiler for any- thing containing milk. When using u double boiler, the liquid in the inner pan is scalded when the water in the outside vessel boils.", "The baking of many articles is a more important matter than the mixing. There are no definite tests for ovens, therefore one has to learn liy careful watching the capabilities of the ovens used. A common trouble is from not having them thoroughly cleaned of the ashes which Bettlc under the ovens and prevent the heat reaching the bottom part. It is usual to have them hotter on the Are side. In this case it is necessary to turn frequently the articles being baked, or, where this cannot he done, to iuter- Asbeiicis P ose n screen to protect them from burning. Asbestos paper is n p,p * r convenient thing to place against the Bide of the oven, or on the shelf of the oven if the excessive heat is on top. A tin, or a piece of brown paper, will ordinarily serve the purpose.", "METHODS OF COOKING EXPLAINED xxffl", "To lower the heat of an oven, if closing the damper is not sufficient., open the lid of the range over the oven a little way. Sometimes a pan of cold water pnt on the shelf of the oven will effect the purpose. When baking meats, the oven should he very hot nt first, and after the meat is seared the heat should be lowered, so the cooking will be done slowly.", "Roasting is done before the fire, and should not be confused with baking, which is done in the oven. Roasted meats have a distinctly better flavor than baked ones. The latter are likely to taste of smoke unless the", "oven is frequently opened for basting.", "Meat cooked by broiling requires constant watching to prevent burning. Meals for broiling are cut thin, and must be at once expoasd to intense heat to sear the surface and retain the juices. Frequent turning not Only prevents burning, bnt gives slower cooking and also prevents the grease dripping into the fire, making a smoke which destroys the flavor of the meat The rule for broiling is to have bright coals without Same, drafts open to carry off smoke, and meiit turned as often as one counts ten.", "Chops wrapped tight in oiled paper before being broiled are especially good. The paper will not burn it turned as directed above.", "Although broiling with a double wire-broiler over or under bright coals is Ihe approved way, it can be accomplished in a hot pan when coals are nob accessible. In this instance a frying-pan is heated very hot, then rubbed with suet to prevent the meat from sticking, and the meat is turned frequently as in the other method. This manner of broiling is recommend- ed only as an expedient, as hot iron does not give the same result as hot", "Meat cooked by braising is shut in a closely-covered pot with a few slices of salt pork (laid under the meat to prevent its sticking to the pot), a mixture of vegetables, cut into dice, a little soup stock or water, and a bouquet of herbs, and cooked slowly in the confined steam. This method of cooking tongh or dry meats makes them tender and of good flavor. Braised dishes are much esteemed.", "FRICASSEEING", "Meat cooked in this way is first sauted to keep in its juices, then stewed until tender and served in a white or brown gravy, made from the liquor in the pot in which the meat is stewed. Toasted bread and some- times dumplings are served with it. In the latter case it is called a pot-pie.", "xxiv THE AXGLO-CHINESE COOK BOOK", "- A little fat is put In a shallow pan ; wlien this ia ho t, the articles to be cooked 'a re laid in and browned on both aides. This manner of cooking is by many miscalled frying, and is largely responsible for the disrepute of frying, as sautkl articles are likely to be greasy and indigestible.", "Frying is cooking by immersion in very hot fat. The success of frying depends upon the fat being sufficiently hot, and enough fat being used to completely cover the articles cooked in it. A kettle for trying should be kept for that purpose alone, and started with enough fat to fill it two-thirds full. Olive-oil, lard, crisco, drippings, or any mixture of them, serve the purpose. When properly need but little fut is consumed, and the pot can be easily replenished with the right quantity for its next use. Each time, after UBing the fut, a slice of raw potato should be dropped in lo clarify it; it should then be strained through a cloth and returned to the pot, be covered when cold, and set away until again wanted. This fat can be used for potatoes, and anything which is coated with egg and crumbs. If fish without this coating are fried in it, it will then he unsuitable for other purposes. A pot of fat will with care last for months, but should be clarified as often as necessary (see below). When the fat is to be used, the frying-kettle should be placed on the range an hour before the time it is needed. It will then become gradually hot, and at the right moment can be quickly raised to the smoking heat needed for frying. It takes some time for fat to reach this temperature; and if this preparatory measnre is not taken, a cook, when hurried, is likely to use it before the right heat is attained, or to place it on the open fire, which is attended with great danger. Many persons are seriously burned from this imprudence. When the articles to be fried are prepared, the wire basket should be dipped into the fat to grease it, the articles laid in, a few at a time, without touching one another, the basket hung on an iron or wooden spoon, and slowly lowered into the fat. Too many articles must not be put in at the same time, or the heat of the fat will be too much reduced. Spattering is caused by water contained in the articles being turned to steam and throwing out the fat; h", "1. Piece of meat Larded. 2. larding Needles. 3. l.urduoiis.", "MliASIRlNC, CITS A.M. SPOONS. Tin measuring flip holding one half-pint. Spoonful of salt, pepper or spites. One half spoonful. Spoonful of flour. sugar, or liuller. Heaping spoonful.", "' ' >uc lj?;k.vkv '", "3i,ia.db,GoogIe", "METHODS OF COOKING EXPLAINED xsv", "placed on a brown paper without touching one another, and set in the open oven, until perfectly dry. If so treated the grease will evaporate, and the articles become so free from it as not to leave a mark on the napkin ou which they are served. Articles properly prepared and fried in this manner can be no more unwholesome than meat which is hasted with drippings. The fat should be given time to again rise to the smoking heat before a second basketful of articles is immersed. When frying articles which lake a little ti-i.e to cook, the pot should be drawn to a cooler part of the range, after the first few minutes. The coating will then be forinod, and the cooking can proceed more slowly, and the articles will not brown too much before they are cooked. Croquettes, l.eing made of cooked meat, need to remain in the fat only long enough to color and become heated.", "TO CLARIFY FAT When fat becomes discolored and unfit for use, stir into it nhen melted one half teaspoon of baking soda and a quart of water. Let it boil for a little time, take off the scum that rises, and set the pot aside until cold. Remove the cake of grease, scrape off all the impurities, put it again on the fire, where it will melt but will not be agitated, and let it remain undisturbed until all the water has evaporated and the remaining impuri- ties have settled to the bottom; then pour off the clear grease. When fat Bubbllnrfat bubbles it means there is water in it, not that it is hot.", "TO TRY OUt SUET AND OTHER FATS", "Cut the fat into pieces, place it in a shallow pan over moderate bent until the fat is melted, then strain it through a cloth. There will be no odor from the fat if not placed where it becomes loo hot. All kinds of fats are good for frying except mutton fat, turkey fat, and fat from smoked", "TO PREPARE ARTICLES FOR FRYING BY COVERING THEM WITH EGG AND CRUMBS", "All scraps of bread should be saved for crumbs, the crusts being To. errata separated from the white part, then dried, rolled, and sifted. The brown crumbs are good for the first coating, the white ones for the outside, as they give better color. Where a very delicate'color is wanted, bread grated from a stale loaf or rubbed through a coarse sieve gives better results; the fresh crumbs need not be very fine. Cracker crumbs give a smooth surface and are better for oysters than bread crumbs, but for most things bread crumbs are preferable. For meats a little salt and pepper, and for sweet articles a little sugar, should be mixed with the crumbs. Crumbs left on the board should be dried, sifted, and kept to be used again.", "The whole egg is generally used. The white alone will serve, but not THaen the yolk alone.", "xxvi THE ANGLO-CHINESE COOK BOOK", "The albumen quickly coagulates when put into the Lot fat, and forma a coating through which the grease will not penetrate. To one egg is added one tablespoon of water, so as to moke it thin enough to run and remove the etringiness ol the egg-, these are beaten lightly together, but should not be foamy, as bubbles break and leave boles (or the grease to enler. Where delicate color is wanted, it is better to use the white of the egg only and fresh crumbs. Turn the crumbs on to a board; roll the articles first in the crumbs to dry them well, then place tbem in the beaten egg oue at a time, and with a spoon pour the egg over and moisten tbem thoroughly, return them to the board, and completely cover them with crumbs. Soft, creamy mixtures tike croquettes require delicate handling, and are easier to manage if first made into a ball, molding them into shape being left nntil the second crumbing, at which time they can be rolled into cylindrical form and the ends flattened by dropping tbem lightly on the board. They will keep their ehape better if, after being prepared, they are allowed to stand an hour or more before being fried.", "Larding is drawing small pieces of salt pork through the surface of meat. It is easily done, and so much improves lean, dry pieces of meat as to well repay the trouble. The pork for larding is best Cut lengthwise with the rind, and that nearest the rind is the firmest. Cut it into slices, one quarter inch thick, and then into strips one quarter inch wide and two inches long. The lardooos can be made firmer by placing them on ice, but ordinarily this is not necessary. The larding needle holding a lardoon is pressed through the surface of the meat, taking a stitch about a quarter inch deep and an inch long, then drawn through, leaving the lardoon projecting on both sides. The stitches should be taken at regular intervals, so as to appear ornamental, and when all the lardoone are in they should be cut even. For birds or small pieces, the lardoons would of course be cut of a size to suit the needle used.", "Daubing is cutting through the entire thickness of the meat in several places and inserting lardoons of salt pork. The cut is made with a thin, sharp knife.", "Cutting the meat free from the bones, leaving the meat whole, is called boning. This is easily done with a sharp-pointed knife. Chops with the bones removed, the tail ends wrapped aronnd the meat and secured with wooden toothpicks or with small skewers until cooked, resemble ih form filets mignons.", "METHODS OF COOKING EXPLAINED xxvii", "HOW TO STONE OLIVES", "With a sharp- pointed knife cut through the olive to the stone on the blossom end and pare oft the meat, turning the olive aronnd three times, keeping the knife at not too sharp an angle close to the etoue. The meat wilt then be in one curled piece, which can be pressed into its original shape again.", "HOW TO EXTRACT ONION JUICE Cot an onion across and press it against a coarse grater, moving it a very little; the juice will then run off the point of the grater.", "Caramel is used to color soup, gravies, etc., and serves also an a flavoring for puddings. It must be used with care for coloring, as it also iweetens. The flavor of caramel depends upon the degree to which the sugar is cooked before the water is added. It grows stronger as it becomes browner.", "Put one half cup of granulated sugar and two tablespoons of water into a granite-ware saucepan, stir until the sugar has melted, then let it cook without stirring until it has turned dark brown, but not black, then add one half cup of hot water, and let it simmer until Ihe sugar is dissolved and cooked to a thin syrup.", "TO HAKE ROUX", "Put one tablespoon of butter into a saucepan. When it bubbles add one tablespoon of flour and let them cook together (or a lew minutes, stir- ring all the time. If it is to be used as thickening for a white eauce or soup, do not let it color. If for brown soup or sauce, let it become brown. This amount is sufficient to thicken one cupful of milk or of stock, to make a ituce, or to thicken one pint or more of soup.", "TO MARINATE", "Make a mixture in the proportion of three tablespoons of vinegar to two of oil, one teaspoon of salt, one quarter teaspoon of pepper.one bayleaf, one teaspoon onion juice, and a sprig of parsley. Put it on a flat dish and lay any cooked or raw meat in the marinade fur an hour or more before using, turning the pieces ofteu. Enough flavor is absorbed to much improve meats or flab to be used for salads, fish to be fried or boiled, and other cases given in recipes. The onion juice may be omitted.", "A salpicou is a mixture of cooked meats, which are cut into dice and combined with a sauce, mushrooms and truffles. Chicken, sweetbreads, and tongue mixed with mushrooms and truffles and moistened with a Bechamel", "xxvlii THE ANGLO-CHINESE COOK BOOK", "sauce, in a combination often used. Salpicon ii used in Urn bales, patties, ami vol-au-vent. A mixture of fruits seasoned with sugar and wine Is also culled a salpicon.", "SEASONING AND FLAVORING", ", The savorhiess of a dish can often be much enhanced by adding a", "few drops of Worcestershire sauce, of mushroom or tomato catsup, of kitchen bouquet, by a few celery seeds, a bay-leaf, or n sprig of some dried herb. A little tarragon vinegar or a few capers will often much improve a", "A half dozen chopped almonds will greatly improve a bread pudding or any other simple dessert. A few shreds of candied orange peel will give a delicious flavor to puddings, sauces, and cake.", "A flavor of almonds, orange or rose-water, sherry, or maraschino, will be an agreeable change from vanilla, and much more wholesome.", "CROUTONS AND CROUSTADES", "Croutons or crusts are used in pes, bean, and all cream soups, for garnishing all kinds of stewed dishes, and for any dish with which toast would be acceptable. When cut large and filled they are called croustades.", "To make croutons or croustades, cut bread into the desired shape and saute the pieces in hot butter, or dip them in melted butler and toast them carefnlly in the oven, turning frequently, so they will be evenly colored; or they may be fried in smoking-bot fat. They should be crisp and dry and the color of amber.", "Tbey are made of various sizes and shapes. For soups the bread is cut into cubes one quarter inch square or into fancy shapes; for garnishing meat dishes they are cut into diamonds, squares, triangles, and circles; for sippels to eat with boiled egjis, into strips' one half inch wide and four inches long; for poached eggs, into circles four inches in diameter.", "To make croutons for soup, cut bread into slices one quarter of an inch thick, take off the crust, then cut it into strips one quarter of an inch wide and then across into even squares; or with vegetable cutters cut the sliced bread into fancy shapes.", "For triangles, cut a slice of bread one half inch thick, then into strips one and a quarter inches wide, then into pieces two or three inches long, tben diagonally across.", "For pyramidal pieces, cut the bread into one inch squares and cut diagonally across the cube. When used for garnishing they may be mois- tened a little on one side with white of egg, and will then stick to the dish sufficiently to hold in place. A circle of pyramidal pieces makes a good border to inclose minced meat, creamed fish. etc.", "Cutting Bacon.", "A-fc£ K*ft", "I. Sippets to nst witli Ixiik'd eggs. ?■ Pyramidal Pieces (or Borders. 3.4,6. Bread Boxes. 5. Triangles for ('tarnishing.", "7. Croustade (or Poached Kj*k, Creamed Meats, etc. H. Croutons for Soups.", "Somk I'SEKDI, CTIiSSIIJi. I. Small Pointed Knives for Vegetables, Boning, . Fluted Knife (or cutting potato straws, or cntt", "into fancv shapes. Toller Knife, Vseful (or pastre and all work do! Broad-Waded Kiu\"(e or Spatula.' 6. Saw. Bread or Cake Knife. S.9. Small \\\\", "xlell Spoons. SUzMsyGOOgle", "3i,ia.db,GoogIe", "METHODS OF COOKING EXPLAIKED xxix", "Circles for poached eggs are cut with a biscuit cutter three inches in circlei diameter, aud may be toasted in the ordinary way if preferred.", "For boxes cut bread from which the crust has been removed into uoic» pieces two and a half inches thick, two and a ball inches wide and three and ft half inches long, then with a pointed knife cut a line around the inside one half of an inch from the edge and carefully remove the crumbs, leaving a box with sides and bottom one half inch in thickness. The boxes may be cut round if preferred, using two sizes of biscuit cutters. They are browned the same as other croutons, and are used for creamed spinach, creamed chicken, creamed fish, etc.", "Digitized byGoOgk", "3i,i&.db,GoogIe", "\"The Hills, Whence Cometh Hy Help**", "What bring you to the hills?", "All my ills ! All my disappointments been ; All the shadows in my skies; All the bitterness that lies My heart and the world letween: All that wounds and kills.", "What bring the hills to you?", "Healing dew! Bestlul spaces for my eye; Soothing sense of airy height; Stars, and the tranquil dnwn of light; Peace in the wide protecting skj^ And heaven's voice speaking through.", "— HjtLEN OOAL£ CbBW.", "DigitodbyGOOgle", "3i,i&.db,GoogIe", "1. GENERAL DIRECTIONS", "Soups are most imtritioua and have a very wido range, extending from the clear, transparent soups, to the heavy varieties which contain enough nourishment for a meal in themselves.", "The stock-pot should be on every range, and its contents ever read; to be drawn upon, not only for soup, but sauces, and for flavoring the numerous dishes which can be enriched and improved by stock.", "When the nutriment is extracted from one collection of materials the stock should be strained off, the pot thoroughly cleaned, and a new stock started as soon as enough materials have again accumulated. In China it is not desirable to use a stock-pot unless the mistress is willing to oversee its proper care,", "The many kinds of soups are variations of the few kinds of stock.", "The brown stock is made from beef, or from beef, veal, and fowl com- bined, and mixed vegetables.", "White stock is made of veal ami chicken together, or from veal alone. seasoned with onion, celery, white pepper, and salt, nothing being used which will give color.", "Chicken stock is matle from the fowl alone, and seasoned with celery, white pepper, and salt.", "Cream soups are made without stock, the basis being vegetables boiled and mashed to a puree by being pressed through a colander or sieve, then Cream soup mixed with cream or milk and seasoned.", "The meats used for soups are: The lower or tough part of the round, the shin, and the neck pieces of beef, the knuckle of veal, and fowls. Mutton is not used except for mutton broth. A very little ham is sometimes used; game 3amf M \" u also gives good flavor.", "Bones contain gelatine and cause the stock to jelly when cold.", "The soup vegetables are onions, carrots, turnips, and celery. They are cut into small pieces and are sometimes fried before being added to the soup pot.", "Parsley wrapped around peppercorns, cloves, bayleaves and other herbs, excepting eage, and tied, makes what is called a bouquet. In this shape the TheB herbs are more easily removed.", "2 ANGLO-CHINESE COOK BOOK", "The proportions are one quart of cold water to a pound of meat, and to four quarts of water one each of the vegetables of medium size, named above, two sticks of celery and a bouquet containing one root of parsley with leaves, one bay-leaf, twelve peppercorns, six cloves, one sprig of thyme, and sweet marjoram if desired.", "In viaking good roup the fir* etti-rdiid a a perftrthj denn pel. We would emphasize the word clean. First have the pot thoroughly washed with soda and water to remove any grease, then scoured with snpolio to take off any bits of burned or hardened matter.", "The meat should be wiped clean with a wet cloth and carefnlly exam- ined to see if there are any tainted spots, then cut into pieces about one and a half inches square (except in the case where a round of beef is used, which ia to be removed when tender and served as bouilli). The meat and bones must be put into cold water in order to extract the juices, and never be allow- ed to boil. Slow cooking best effects the object desired. After the meat has stood fifteen minutes in cold water, put it on the fire, cover, and let it come slowly to the simmering- point, then place on the back of range to simmer for six hours or more. An hour before the cooking is completed, add the vege- tables, cnt into small pieces. When the soup is to be served clear, it is well to remove the scum as it rises, but this is not essential, for much of it comes off when the soup is strained, and perfectly clear soup requires clarifying in any case.", "When the soup has simmered five or six honrp, it should be strained into an earthen bowl and left to cool uncovered. Under no ciren instances let it stand in the pot after it is cooked. The grease will rise to the top and form a cake which can be easily removed when cold. Any little particles which may stick to the jelly may be wiped oft - with a cloth wet in hot water. Where a quantity of stock is made at one time, it is well to strain it into two or even three bowls; the grease forms an air-tight cover and will help to keep it from souring. Stock should be made the day before it is to be used in order to let the grease rise and the floating jiarticles settle, but where it ia needed at once, the grease that cannot be skimmed off with a spoon can he absorbed by passing tissue paper over it carefully.", "Sonp can be made perfectly clear by taking the jellied stock from which every particle of grease and sediment has been removed, and stirring into it, while cold, the slightly-beaten white and crushed shell of one egg to each quart of stock. It must be stirred constantly until the soup is hot enough to coagulate the albumen, by which time it has thoroughly mixed with and imprisoned the fine particles which cloud the liquid. Let it boil violently for five minutes, then let it stand five minutes longer on the side of the range to settle. Strain through a fine cloth laid on n sieve. Let it drain through without pressing. In some cases a small", "bit of lemon rind used with the egg in clearing gives a pleasant flavor to the soap. After clearing it will ordinarily need to be heated again before serving. In high-class cooking, soups are cleared with chopped raw meat or chicken which adds to, instead of detracting from, the richness of the soup.", "It will be difficult if not impossible to make a perfectly clear and brilliant soup from stock where bones have been used, if the stock has been subjected to boiling beat. Boiling dissolves the lime in the bones, and this gives a cloudiness which clarifying will not entirely remove.", "If a deeper color is wanted, it may be obtained by adding a very little ■ caramel. Artificial coloring is not so good as that obtained by browning. the Coloring vegetables and part of the meat before adding them to the soup pot.", "The meat soups are called broths, bouillon, or consomme, according to Namu their richness.", "Tiie purees are thick soups made with or without stock, the basis being mashed vegetables or meat pounded to a paste.", "Stock made of meat alone will keep better than where vegetables are", "Meat Stock", "used. In warm weather it is well to have it ao prepared,", ", 2. FOR MACARONI, NOODLE, VERMICELLI, VEGETABLE OR", "PRINTANIERE, JULIENNE, TAPIOCA, AND", "CROUTE-AU-POT SOUPS,", "Take as much of the beef stock as will be needed, allowing one half pint for each person, remove all the grease, heat it, and season. Just before serving add any of the above articles, which must have been boiled separately. The soup will then have the name of the iugredient used.", "Julienne does not differ from the vegetable soup except in the form given the vegetables. For julienne, the outside or deep yellow of the carrot, turnip, and celery are cut into thin, thread-like pieces about two inches long. The shredded vegetables must be boiled l>efore being added to the soup, and ■*■\"•«■• care used to prevent their breaking or becoming too soft to hold their form, or they may be fried in butter until tender. Green peas, asparagus tips, and flowerets of cauliflower may also he added.", "Any vegetables may be used for vegetable soup, but judgment' should be shown in the combination. They may be made ornamental by being cut Prlatanicr* into fancy shapes or into balls or they may be cut into dice.", "Pearl tapioca boiled to clearness makes a very pretty thickening to clear", "4 ANGLO-CHINESE COOK BOOK", "Small pieces of toast or thin shavings of stale bread are added just - before serving to make the eroute-ao-pot. The soup should be served before the bread dissolves or gets very soft.", "For julienne, tapioca, and croute-au-pot, the aoup should be perfectly clear and a deep amber color.", "3. THICKENING FOR SOUPS", "Roux* makes the best thickening for soups which are not clear, using brown or white roux according to the color of the soup. Thin the roux with a little soup, so it will be smooth before adding it to the soup kettle. Hoax added to pea, bean, and potato soups prevents their separating.", "A thickening of eggs ia made as follows: Beat two or three yolks and dilute thcui with % cup of cream or cold soup. Stir in a few spoonfuls of the hot soup to warm it. Remove the soup from the fire and stir in slowly . the ej*g mixture, return it to the fire to cook the egg, but do not let it boil, or it may curdle.", "Clear soups are sometimes thickened by using one teaspoon of arrowroot to a quart of soup. Mix the arrowroot with a little of the cold aoup, turn it into the hot soup, and cook until it becomes clear. A clear soup so thickened may be flavored with sherry.", "i. BEEF OR BROWN STOCK 8 lbs. Shin of Beef 1 Onion", "8 quarts Cold Water 1 Stick Celery", "1 Medium sized Carrot 12 Peppercorns", "1 ,, ,, Turnip 6 Cloves", "1 Parsley root and Leaves 1 Tablespoon Salt", "GARNISHES FOR SOUPS", "1. ROYALE— A CUSTARD TO SERVE WITH CONSOMME", "2 yolks, )!. tea -spun\" !-»!t, 1 entire egg, Dash of cayenne, ^ cup beef stock. Beat the i;-.'i well, but not to a froth. Add }i teaspoon salt and one half cup of clear beef stock. Pour the mixture into a small pan or Bat dish, so it will be about 1£ inch deep. Set the [inn into another one containing lint water and place them iu a wry moderate oven, so that the custard will set without bubbles and without browning on top. Let the custard become perfectly cold. Without removing it from the pan, cut it into cubes }£ inch square, or into fancy form?, with vegetable cutters. Allow three or four pieces to each portion of soup.", "White Soud, d", "itf by Google", "GARNISHES FOB SOUPS", "1 FORCE-HEAT BALLS", "Cliop any cooked meat very fine, season highly with salt, pepper, thyme, onion juice, lemon juice, and herbs if desired; add enough yolk of egg to moisten and bind the meat. Mold into balls % inch in diameter, roll in flour, and poach in boiling water, or they may be fried in butter. Force-meat bills may also be made of raw meat prepared as for ti tubals paste.", "3. EGG BALLS", "Rnb to a paste, with a wooden spoon, the yolks of hard-boiled eggs; reason with salt, pepper, butter; add enough raw yolk to bind the paste; form it into balls half the size of a natural yolk; roll them in white of egg and then in flour, and pouch the balls in boiling water for a few minutes. Three yolks till make five bails. One ball is enough to allow to each portion of soup.", "4. NOODLES", "Several dishes may be made from noodles.", "To 3 eggs (slightly beaten) mised wilh 2 tablespoons of water and i little salt, add enough flour to make a stiff dough; work it well for 15 or £0 minutes, adding Sour when necessary. When it is smooth and elastic, cut off a small piece at a time and roll it as thin as a wafer. It can be rolled very tliin by placing a cloth under it. Sprinkle the thin sheet with flour, and roll it into a rather tight roll. With a sharp knife cut it, from the end, into threads, if for soup; if to use as vegetable, into ribbons one quarter inch wide. I*t them dry an hour or more. They will keep the same as macaroni.", "5. NOODLES SERVED AS A VEGETABLE", "Throw a few noodles at a time into boiling, salted water; boil them until they are done, separating them carefully with a fork to prevent their matting together. Skim them out when done, and keep on a warm dish on tbe hot shelf until enough are cooked. Season with butter. Put them in the dish in which they are to be served, and sprinkle with bread crumbs browned in hot butter to a golden color. This dish may be served with fish, meat, or as a course by itself. Noodles may also be cooked like macaroni, with cheese.", "6. NOODLE BALLS", "Take gome of the noodle paste made as directed above. Boll it as thin as possible, then place it on a floured napkin and roll until it hi as thin as paper; fold it double, and cut into circles >£ inch in diameter, using a small vegetable cutter or pastry bag tube. Fry them in smoking hot fat, tossing them in the frying basket so that they will color evenly. They will puff iuto", "S THE ANULO-CHDTESE COOK BOOK", "balls and color ill one minute. Drain and place them on paper on the hot elielf. Sprinkle them on the soup after it is in the tureen, or better paea them, as the; soften very quickly.", "7. MARROW BALLS Melt a tablespoon of marrow and strain it through a cloth, or fine sieve, into a bowl; beat it till cream;, then add an egg and beat again thoroughly. Season with pepper, salt and a little nutmeg. Add to this mixture an much soft bread as it will moisten. Boll it into small balls and poach in boiling water. Place them in the soup just before serving. ,", "8. SWEET POTATO BALLS", "Mash some cooked sweet potatoes, season with butter, salt, pepper, and nutmeg, and a little grated cheese. Moisten with beaten egg; roll into smalt balls and poach in boiling water. Put the balls into the aonp the last thing", "ft, GREEN PEA TIHBALE FOR SOUP", "Mix % cup mashed green peas with one tablespoon soup stock and 3 whites of eggs; season with salt, pepper, and a little nutmeg. Beat well together end place in a small mold or flat tin. Set the mold into hot water and place in slow oven until the mixture is set When it is firm, nnmold, cut into small cubes, and put them in the soup just before serving.", "10. HARLEQUIN SLICES", "Cut into small squares some cooked carrots, turnips, aud string beans. Arrange them in tiiubale cups, mixing the vegetables together; fill the cups up with royale mixture. Set them into hot water and cook in slew oven until the custard is firm. Unmold when cold, and cut with a sharp knife into slices one eighth of an inch thick. Place these in the soup just before serving.", "1. CHICKEN BROTH", "1 fowl, % cup rice, 4 quarts cold water, salt and pepper. Clean the fowl carefully ; wash it with a wet cloth; cut it into pieces and ive the fat Place the joints in a saucepan with a quart of water to each", "pound of fowl. Let it simmer until the meat is tender; then remove the breast; after four hours take it off and strain it through a sieve. Let the soup stand until the grease rises; then carefully remove it, and put the soup again in the saucepan, add the breast of the chicken cut into dice, and the half cap of rice; season with salt and pepper and cook until the rice is tender.", "2. CLAM BROTH", "12 large hard-shelled clams for 1 pint of broth.", "Boil the clams and juice for twenty minutes; strain and let it Stand to settle; strain it again carefully into a saucepan, and let it boil up once; season with butler and pepper— no salt — and serve in cups with whipped cream on top.", "To open tbe clams and obtain the juice, place the clams, after they have been carefully washed with a brash and clean water, in a saucepan; add two tablespoons of hot water; cover and let them steam until the shells open; then strain off the liquor.", "3. MUTTON BROTH", "The neck or shoulder- pieces may be used for broth. The meat should be cut into pieces and the fat removed. To each pound of meat add one quart ot cold water; simmer for four or five hours; strain it into an earthen bowl; when ready to serve, remove the grease, and add to each quart of stock one stick of celery, two tablespoons of rice, season with salt and pepper and boil until the rice is soft.", "The water in which a leg of mutton has been boiled will make a good mat to » soup, but is not rich enough for a broth to be served to an invalid.", "4. BROTH HADE QUICKLY FOR INVALIDS Broth may be made quickly by chopping lean meat to a fine mince. To a pound of meat add one pint of cold water; let soak for 15 minutes; then let slowly boil for half an hour; season and strain.", "5. SCOTCH BROTH", "3 quarts cold water, 1 leek, 3 pounds scrag end mutton, 1 carrot, 1 onion, 1 turnip, 1 atrip celery, 1 dessertspoon finely chopped paisley, 2 tablespoons Scotch barley, salt, pepper.", "Cut tbe meat into small pieces, put into stewpan with water and a teaspoon salt, and cook gently for two hours. Wash the barley, cnt the vegetables into dice, add them to the broth and cook for another hour, making three hours in all. Strain and return the broth to the stewpan. Cut the meat into small pieces, carefully remove any fragments of bone from the vegetables and the barley, and add them to the broth. When quite hot season and serve.", "B THE ANGLO-CHINESE COOK BOOK", "CLEAR SOUPS", "L BOUILLON", "(3 Pint*, Time 5 Hours)", "3 lbs. of beef cut from under side of round and chopped to a mince,", "2 sticks of celery, 1 bay-leaf, 2 cloven, 3 quarts cold water, 6 peppercorns, 1 onion, % carrot, 1 sprig parsley, 1 teaspoon salt added just before taking the soup off tlie fire.", "Take the beef cut from the lower part of round, remove all the fat, and chop the meat to a fine mince. Place the chopped meat in a saucepan with three quarts of cold water, and let it stand one hour; then put it on the fire, cover, and let, it come slowly to the boiling point, taking off any ecuni that rises. Then place it where it will only simmer. After it has simmered for four hours add the vegetables cut into dice, and the apices, and let it simmer for one hour longer. Strain it into an open earthen bowl and let it cool without covering.", "When ready to uto remove grease, season if necessary, with pepper and salt, and put into saucepan with % pound of lean meat chopped fine, and the while of one egg. Stir until it boils; let it boil for 16 minutes. Lay a fine cloth on a sieve and strain the bouillon without pressing. It should be perfectly clear and of the color of amber. It can be served in cups. A little sherry may be added if liked.", "2. CONSOMME", "4 lbs. lower part of round beef, 4 lbs. knuckle of veal, 2 sprigs of parsley, 15 peppercorns, 2 tablespoons butter, 3 clove?, 6 quarts cold water, 1 inch square of cinnamon, 1 large onion, a little thyme, % carrot, a little marjoram,", "3 stalks of celery, a little summer savory, 1 tablespoon of salt, 2 bay-leaves.", "Cut the beef into pieces one inch square. Remove the veal from the bone, and cut it also into small pieces. Put one tablespoon of butter into a clean soup pot with the pieces of meat, and stir over a hot fire until the meat is browned, care being taken that it does not burn; then add one quart of water, and let it cook about one hour. Then add S quarts of cold water and let it come slowly to the boiling-point. Set the soup pot back on the fire and let the soup simmer for 6 hours. Remove the scum from time to time as it rises. One hour before the time for removing the soup add vegetables, which have been cut flue and browned in one tablespoon of butter. Add also the herbs and spices, and one tablespoon of salt. After removing the soup, strain through a line cloth, laid on a sieve, into an earthen bowl, and let it cool without covering. A fowl added to this recipe will give the soup a more delicate flavor. If used it should be put in the pot at the tiir.c the S quarts", "CLEAR SOUPS 9", "of water are added. II a chicken ie used it may be removed from the stock when tender and used for other purposes.", "This recipe gives a perfectly clear, brilliant soup after it is clarified.", "3. OX-TAIL SOUP", "2 ox-tails, 1 onion, 1 tablespoon of drippings, or bit of salt pork, 1 stick of celery, 4 quarts cold water, 1 root of parsley, .3 cloves, 6 peppercorns, 1 tablespoon of salt.", "Cut the ox-tails into pieces, separating them at the joints. Saute tlie onion and the ox-tails in the drippings to a delicate brown. ' Put the meat in the soup pot with 4 quarts of cold water. Let it come to the boiling point; add the vegetable* and spices, and simmer for 4 hours, then add the salt. Strain, take off the grease. Select some of the pieces of ox-tail, one piece for each portion, and place them in the tureen with the soup. Ox-tails are gelatinous and make a smooth soup.", "4. WHITS STOCK", "1 knuckle of veal, 1 onion, 1 fowl, S stalks of celery, bouquet of herbs, 1 small turnip and 1 small carrot cut into dice.", "Cot the meat from the bone. Wash the skin of the fowl. Allow one quart of cold water to each pound of meat and bone. Place alt in the kettle. Cover and let simmer for 4 or 5 hours. Strain into an earthen bowl, and let cool uncovered.", "White stock may be made of veal alone. If a fowl is used, the breast sad second joints my he removed when tender, and need for other dishes (croquettes, souffle, imperiale, Ac). A part of the veal may also be removed and used for veal loaf.", "5. WHITE SOUP", "1 pint white stock, salt and pepper to Uurte, 1 pint milk or cream, chicken, veal, or celery (cut into small dice) or rice, 1 tablespoon butter, 1 tablespoon flour.", "Put one pint of milk or cream into a double boiler; add to it one pint of white stock, and a white roux made of one tablespoon of butter and one tablespoon of flour cooked together but not browned. Dilute the roux to smoothness with a little of the cold milk before adding it to the soup. Let it come to the boiling point. Season to taste, and strain into the tureen; then add One tablespoon or more of chicken breast, veal or celery (cot into small dice) or rice. If desired two or more ol these may be used, and Ok yolk of a hard boiled egg, pressed through a sieve, sprinkled over the top. Thii quantity gives bnt one quart of soup; enough to serve four. , -. ,", "10 THE ANGLO-CHINESE COOK BOOK", "6. CHICKEN CONSOMME OR STOCK", "Place » fan! cat into pieces in 4 quarts of cold water; let come slowly to the boiling point; then draw it to the aide of range and simmer for 3 hours. At the end of this time add one slice of onion, 2 sticks of celery, one tablespoon of salt) one saltspoou of pepper, and simmer one or two hours longer; strain into an earthen howl, and let cool without covering.", "This stock may be cleared the same as beef stock, and served in cups for luncheon. ■ It may also be mixed with gelatine, cleared, and need for aspic, in Bnssian salads, jellied chicken, etc.", "The meat from the breast and second joints may be removed from the stock-pot, wiieu tender, and reserves! for timbalee, croquettes, patties, etc.", "If thh sonp is not rich enough, it can be reduced by opening the lid of the pot, after it has simmered the required time, and allowed to boil un- covered until as rich as desired.", "7. CLEAR SOUP (For 8 persons) Br \" Fry 1 pound round steak. Put into 2 quarts cold water with 2 sticks celery, 1 onion, % carrot, 1 bay leaf, 2 cloves, 6 peppercorns, parsley, and 1 teaspoon salt. Put (lie salt in just before removing from fire. Simmer slowly for 5 or 6 hours. Strain and clear with white of egg.", "8. BOUILLON (Simple) Cover a good beef bone with cold water, add about a tablespoon Bait, and let simmer slowly all day. It should be reduced nearly one-half or until it forms a rich stock. Remove meat and bones and keep in a coot place over night. In the morning' ektra off every particle of fat from the stock. Heat again and strain through a flue cloth until perfectly clear, then season with salt and a little cayenne pepper; a small quantity of beef extract improves the colour and adds more strength if desired. Have a slice of lemon iu each bouillon cup and serve very hot. This is an economical way of making bouillon, and if directions are strictly followed, will be found quit? as satisfactory as when made from beefsteak.", "9. TOMATO BOUILLON", "Put one can of tomatoes with \\% quarts of stock over the fire. Add one tablespoon of chopped onions, 2 bay leaves, 4 whole cloves, one level teaspoon celery seed, and % teaspoon pepper. Cover and cook 20 minutes. Strain through a sieve. Beat the whiles of 3 eggs until partly light Add them to the tomatoes, bring to a boil and boil rapidly five minutes. Strain through two thicknesses of cheese cloth, re heat, season with 2 teaspoons, salt and serve with croutons.", "cream: soups u •", "10. CREAM OF ASPARAGUB; CREAM OF GREEN PEAS; CREAM", "OF STRING BEANS; CREAM OF SPINACH; CREAM", "OF CORN; CREAM OF CELERT", "These soups are very delicate, and are all made in tha same way. i he vegetable is boiled until soft, and is then piesed tlirough a sieve. A pint of the vegetable pulp is diluted with a quart of stock (the stock may be veal, beef, or chicken broth). It is thickened with a roux made of one tablespoon butter and 2 tablespoons flour, seasoned with pepper and salt, and ia then strained again. It ie replaced on the fire, a cup or half cup of cream added and the whole beaten with an egg-whip to make it light, and is served at once very hot.", "The French thicken cream soups with egg-yolks. In this case two yolks would be used for the above quantity. The beaten jolks are diluted with the cream, and cooked just long enough to set the egg. It would curdle if allowed to boil. Butter is needed for seasoning, and where eggs are used it should be added in small bits before the cream and eggs. Where roux is used for thickening, there is enough butter in the ronx.", "11. CLAM SOUP", "Remove the clams from the shells as soon aa they have opened (see Clam Broth, Page 7). Put them in a warm place, until the juice is prepared. Add a cup hot milk to a quart of juice, and thicken with a roux made of one tablespoon butter and one tablespoon flour; then add the clams, chopped fine, season, and bring the soup again to the boiling point and serve. Two teaspoons of whipped cream served on each piste of soup is an improvement.", "12. MULLIGATAWNEY SOUP", "Chicken or turkey left from a former dinner, bones and scraps from roast veal, tomb or mutton, altogether about 3 lbs., 4 quarts water, 4 ■talks celery, 4 tablespoons butter, 4 of flour, 1 of curry, 2 onions, 2 slices carrot, % small cup barley, salt and pepper. Put on the bones of the poultry and meat with the water. Have the vegetables cut very fine, and cook gently £0 minutes in the butter; then skim them into the soup pot, being careful to press out all the butter. Into the butter remaining in the pan put the flour, and when that ie brown, add the curry powder and slir all into the soup. Cook gently 4 hoars; then season with salt and pepper, and strain. Retnrn to the pot and add bits of chicken or turkey, as the case may be, and the barley, which esq been simmering %% hours in clear water to cover. Simmer 30 minutes and", "12 THE ANGLO-CHINESE COOK BOOK", "15. ONION SOUP", "(A very simple soup quickly made)", "Slice 8 or 8 large onions; fry in n tablespoon of butter or dripping* until soft and red, then add three tablespoons flour, and etir until it ia a little c lokei!. Add slowly a pint of boiling water, alining constantly, eo it will be smooth.", "Boil and mash S good-sized potatoes. Add to them slowly a quart of scalded milk, stirring well until smooth.", "Add the potato and milk mixture to the onion mixture. Season with salt and pepper. Hake very hot, and pass it through a strainer. Sprinkle over the lop a little parsley chopped very fine, and a few croutons. The soup will Le better if stock is used instead of water to dilute the onion mixture.", "14. OYSTER SOUP", "8,'ald a quart of oysters in their own liquor. As soon as they are plump,", "or the ((ills curl, remove them (oysters harden if boiled). Add to the liquor a. cupful of water. Make a roux of one tablespoon each butter and flour, dilute it with the liquor, and when smooth add a cup of scalded milk or cream. Season with pepper, salt and a dash of cayenne or paprica; then add the oysters, and as soon as healed serve at once. Oysters should be carefully examined, and the liquor passed through a fine sieve before being cooked, in order to remove any pieces of shell.", "15. CREAM OF CHICKEN SOUP", "Boil a fowl (2 to 3 pounds) slowly in 3 quarts of water until quite tender. Skim off the fat, add a teacup rice. Cook slowly for 15 minutes in 2 large tablespoons of butter, 1 slice carrot, 1 slice turnip, a small piece celery and 1 onion. Skim the vegetables carefully from the butter and add to the soup. Then mix 1 tablespoon of flour into the hot butter, and cook until smooth, but not brown. Add this, as well, us a small piece of cinnamon and of mace, and 4 whole cloves. Cook all t, get her slowly for 2 hours. Chop and pound the breast of the fowl very fine. Rub the soup through a sieve; add the pound- ed breast and again rub it and the soup through the sieve. Put back on the fire and add \\% tablespoons salt, H of a teaspoon pepper and 1 pint cream, which has come just to a boil. Boil up ouce and serve.", "16. POTATO SOUP", "Boil and mash 3 or 4 potatoes.", "Make a roux of one tablespoon butter, % tablespoon flour, and one. teaspoon chopped onion, letting the onion cook in the butter a few minutes before adding the flour.", "itf by Google", "When the rom is cooked add a pint of milk, making a thin, white sancu. Add this to the raaehed potato and past through a ■trainer'. Return it to the fire for a few minutes. Season with salt and pepper. Sprinkle on the soup a teaspoon of chopped parsley and a few croutons.", "If the soup is too thick, add a little more milk or a little hot water.", "The soup can be made richer by using more milk and stirring into it joat before serving;, the beaten yolks of 2 eggs.", "This foop may also be made of aweet potatoes.", "17. BISQUE OF LOBSTER", "Put into a mortar equal parts of boiled lobster meat and boiled rice; pound them to a pnlp; then add enough broth to dilute it; season with salt am! paprica. Pass it through a sieve. Heat it without boiling, and then add enough Bechamel sauce to make it the consistency of cream soup; lastly, add to each quart of soup Ji pound of lobster adding a little at a time, and stirring until the butter is melted. Instead of the lobster butter, plain butter niay be used, and the coral of the lobster, dried and pounded to a powder, stirred in at the same time. Serve croutons with the bisque,", "18. TOMATO SOUP", "In a sancepan have ready, a pint of milk scalded, and thickened ■with 1 dessertspoon flour nibbed into butter the size of an egg. Scald and strain a can of tomatoes, and while hot add a teaspoon soda. Pour into this the thickened milk and add pepper and 1 teaspoon salt- Let come to a boil.", "19. CHEESE SOUP", "1 tablespoon flour, 1 tablespoon butter, 1 quart milk, 1 cup grated cheese.", "Brown the flour in the butter, add a little cold milk, and stir well. Add ma much hot milk as you require for the soup. At the last minute add the grated cheese, boil up and remove at once from the fire. Serve at once.", "itf by Google", "Chapter II", "I. GENERAL DIRECTIONS", "It is essential that flsh should be perfectly fresh, thoroughly cleaned.", "CooWnr oinl Carefully cooked. If underdone it is not eatable; if cooked too long it", "loses flavor and become* dry. The sooner it h cooked after being taken fmni", "the miter, the better. When fresh, the eyes are bright, the gills red, the fleeii", "Fnt m\" g r||1 an j ,i or ] es3 , Hemove the scutes nod draw (he fish at once. It ihoulii", "Ltnuias \" le!1 ^* thoroughly washed, but not allowed to soak in water, then wiped dry", "and put into the refrigerator, on the ice, the skin side down, but not in tin", "Biimn compartment with butter, milk, or other foods which absorb flavors.", "F rX\" F ' sh lllHt are fr0Mn should he laid in cold water until thawed, but not allow,-. 1", "to remain in the water after they become flexible.", "Trimming The head and tail should be left on, and the fins trimmed, of any ri-h", "which ia to be served whole.", "To separate a fish, cut through the skin all around, then, beginning ut", "Tn the head, loosen the skin and strip it down. By putting Bait on the hum) :i", "Bone, in'd firmer grasp may be obtained, and with the aid of a knife the skin can be rv-", "Hiiata moved without tearing the flesh. After the skin is taken off from both side-,", "slip the knife under the flesh, and keeping it close to the bone, remove the", "fillets. The fillets may then be cut into two or more pieces according to the", "size of the fish, care being used to have them of uniform size and sha|>e.", "Fillets taken from email fish and from flounders or other flat fi.-=H am i-onietimes rolled and held until cooked with email skewers. Wooden tooth- picks serve this purpo.-n; very well.", "Fish containing many hones are not suitable for fillets.", "2. TO CARVE FISH", "Hun a knife down Ihe back, cutting tlimn^li the tkiu. Remove the flns. Then cut into even pieces on one side. When these pieces are served, remove the bone, and cut the under side in the same way.", "3. TO BOIL FISH", "Add one teaspoon of salt and one tablespoon of vinegar to every two quarts of water, and use sufficient water to entirely cover the fish. The salt and vinegar serve to whiten and harden, as well as to season the meat. A bay-leaf and soup vegetables in the water improve the flavor of cod and some", "Fish Prepared to Bake.", "Boiled Salmon with Potato Balls. ift|f#ttSeftSttfe", "3i,i&.db,GoogIe", "other fish. The fish must not be put into cold water, as that extracts the flavor; nor into boiling water, as that breaks the ekin and gives it a ragged appearance. Lower the fish gradnally into warm water, let it come quickly to the boiling point, then draw to the side of the range, where it wilt Bimmer only* until done.", "Allow len minutes to the pound after the water has begun to simmer. Tim*", "A fish kettle, with strainer, is requisite for boiling a flail whole. A plate TbaKattto held in a piece of cheese cloth may be need for smaller pieces. When the fish is done the strainer should be lifted out carefully and placed across the kettle until the fish is well drained.", "A boiled as well as a baked fish is more attractive served up-right as if To bo«« flh swimming. To hold it in this position, place a carrot inside the fish to give it roundness and stability, and prop it on both sides with pieces of carrot or ttirnip. Tbe head must be wrapped with cord or a strip of cheese cloth to keep it from losing shape, and the whole held in position by strings going around the strainer. If a fish is too large for the kettle, it may be cut into halves or thirds, and when* cooked laid carefully together on the dish and garnishing placed over the cuts.", "Boiled fish is served on a napkin, and garnished with parsley. This strvlna- may be bo arranged as to conceal any defects.", "Slices of lemon, slices of hard-boiled eggs, chopped pickle, or capers may Oarniibn also be used for garnishing. Boiled potato balls may be served on the same dish.", "Boiled fish needs a rich white sauce. Drawn butter, egg, Hollandaise sancsi or Bechamel sauces are generally used.", "4. COUBT BOUILLON", "Tliis preparation gives boiled fish a better flavor than cooking in clear water. Many cooks use wine in it, but there is no necessity for it. 4 quarts of water, 1 onion, 1 slice carrot, 2 cloves, 2 tablespoons salt, 1 teaspoon pepper, 1 tablespoon vinegar, the Juke of j^ of a lemon and a bouquet of sweet lierbs. Tie the onion, carrot, cloves and herbs in a piece of muslin, and put into the water with the other ingredients. Cover and boil slowly for 1 hour. Then put in the fish and cook as directed for plain boiling.", "5. BAKED FISH", "A simple stuffing for many kinds of baked fish : For one weighing about 5 lbs. : 3 large or S small cream crackers, >i lb. salt pork, 2 tablespoons salt. }£ teaspoon of pepper, % teaspoon chopped parsley, 3 tablespoons flour.", "Scrape the fish free of scales and wash clean; then rub into it 1 tablespoon of the salt. Boll the crackers very fine, and add to them the parsley, 1 tablespoon ol chopped pork, % of the pepper, % tablespoon salt and cold water to moisten well. Pnt this into the body of the fish and fasten to- gether with a skewer. Cut gashes across the fish, about % an inch deep'aud", "16 THE ANGLO-CHINESE COOK BOOK", "inches long. Out the remainder of the pork into strips and put these into the gashes. Now put the fish into the baking pan, dredge well with salt, pepper and flour. Cover the bottom of the pan with hot water and put into a rattier hot oven. Bake 1 hour, basting often with the gravy in the pan, and dredg- ing each time with salt, pepper and flour. The water in the pan must often be renewed, as the bottom of the pan is simply to be covered with it. The fish should be basted every IS minntes. When it is cooked, lift from the pan on to the buttered tin sheet, and slide it carefully into the center of the disb on which it is to be served. Pour around it Hollandaise or tomato sauce. Garnish with parsley.", "6. STUFFINGS FOR BAKED FISH", "Put a large tablespoon of butter into a saucepan. When melted stir into it, 1 cup of cracker or dry bread crumbs, 1 teaspoon of chopped capers, V teaspoon salt, 1 teaspoon of chopped onion, }-i teaspoon pepper, 1 teaspoon of chopped parsley.", "If a moist stuffing is preferred, add one quarter cup of milk, stock or water.", "7. BREAD STUFFING", "Fry a tablespoon of chopped onion in a tablespoon of butter. Add a cup or more of stale bread, which has been soaked in hot water, then pressed dry. A tablespoon each of chopped parsley, suet and celery, one-quarter teaspoon each of salt and pepper, and a dash of powdered thyme (if liked).", "When it is well mixed, remove from the fire and add an egg.", "8. BROILED FISH", "Mackerel, salmon, cod, and all other young fish when they weigh between one-half pound and two pounds are nice for broiling. When smaller or larger they are not so good. Always use a double broiler, which rub with either butter or a piece of salt pork before putting the fi*h into it. As for the time needed the thickness of the fi-h will have to be the gnide in broiling. A Ash weighing two pounds will take between twenty and thirty minutes to cook. Many cooki brown the flsh thoroughly over the coals and tlien pot it into the oven to finish broiling. Where the fish is very thick this is a good plan. If the fish is taken from the broiler to be put into the oven, it should be slipped on to a tin sheet that it may slide easily ou to the platter at serving time, for nothing so mars a dish of fish as to have it come to the table broken. In broiling the inside should be exposed to the fire first and tlten the skin.", "Great care must be taken that the skin does not bum.", "All binds of broiled fish can be served with a seasoning of pepper, salt and butter or any of the following sauces: beurre noir, uiaitre d'hotel, tartare, piquante, tomato and curry. Always when possible garnish with something", "9. 10 SAUTE OR FRY FISH", "The fish to be fried or sauted Bhould be cleaned, washed and drained, then dredged Kith salt and rolled in floor. Take ,V lb. of salt pork cut in slices and fried to a crisp brown for every 4 lb. of fiah. After the pork ia done remove and place the Ash in a pan, turning when one side is brown. Serve on a hot diali oajng the salt pork as garnish if desired.", "If the fish are large they can be cut in slices and after seasoning wilh salt and pepper, dipped hi beaten egg, rolled in bread crumbs and fried in boiling fat.", "■ Beurre Noir poured over the fish just before serving improves the dish,", "10. SMELTS, TARTARS SAUCE", "After cleaning, wash and drain the smelts, then dip in beaten egg and roll in bread crumbs.", "Fry for about 1 or 3 minutes in deep boiling fat, when brown, drain on a paper for a few moments. Serve on a hot dish with tartare sauce. Mayon- naise sauce may be used if desired.", "11. SMELTS WITH OTHER FISH", "Smelts are often served as garnishes for other fish and for this purpose tliey may either be fried as above or rolled in flour and then fried.", "They may be baked for about 10 minutes alter dipping in butter and flour, and served either as a garnish or on toast. They may l>e made into rings by putting the tails through the gills and cooked in this form in boiling fat as above.", "12. FRIED FILLETS OF FISH", "Remove fillets as directed on page 14. Dip (hem in salted milk, roll in flour, then in egg and fresh bread crumbs.", "Fry as soon as prepared ill hot fat. Fillets may also be cooked by sauteing. Arrange the fillets on a napkin or hot dish, overlapping each other. Scire with Bearnaise, Mayonnaise or Tartare sauce,", "19. WHITEBAIT", "Wash the whitebait with great care, and dry well by rubbing them in a napkin. Roll them in flour, using enough to entirely cover them. Toss them on a sieve to shake off the loose flour. Place them in a fine wire basket, ant] immerse in smoking hot fat for one minute, or just long enough to give them • light amber color. The fish are so small, it takes but a moment to cook them, and there ie danger of burning them by leaving them in the fat too long. They should be crisp and dry. Only enough to make one layer ou the", "18 1 THE ANGLO-CHINESE COOK BOOK", "bottom of the basket should be fried at once. Too many will cool the fat, and also irill etick together. The fat must be brought to the right degree of heat before putting in the second basketful. They should be floured only just before going into the fat. The flour becomes damp if it remains on the fish for any time, and they will then neither take color nor become crisp. Turn tliem on to a paper, sprinkle with salt, and keep them in a warm oven until all are cooked. Have a hot dish with a folded napkin on it standing on the warming shelf. Place the whitebait between the folds of the napkin, and serve immediately. They cool rapidly, and should not be cooked until just in time to serve. They are easily prepared, and very nice when crisp and hot, but will not be right unless care is given to the small details. Serve with quarters of lemon.", "14. SCALLOPED FISH", "Boil 4 to 5 lbs. of white fish for about SO minutes in salted water. Boil at the same time 1 pint each milk and cream. Mix 4 tablespoons flour with )4 cup cold milk and stir into the boiling milk and cream: cook until thickened and season with salt and pepper.", "Break the fish into flakes, removing the skin and bones; put in a ramequin alternate layers or fish and cream sauce, dredging with salt and pepper, using 1 tablespoon salt and % teaspoon pepper in all. Cover the top with bread crumbs and bits of butter and bake 30 minutes.", "15. FISH AU GRATIN", "Any kind of light fish filleted and cut into small pieces. Arrange in two layers each well moistened with the following sauce: Put 3 tablespoons of butter in a frying pan and add 2 tablespoons flour; cook until brown, add, gradually, 1 pint stock stirring constantly. When it begins to boil add a teaspoon of salt and a saltspoon of pepper, the juice of % lemon, 1 teaspoon chopped onion, 1 tablespoon vinegar. Cover the top with bread crumbs and bake half an hour.", "This may be served with Tartare, Mayonnaise, Tomato or Hollandaise", "The fish may be baked in larger pieces on a loose tin baking sheet and served on a hot platter with the above sauces-", "16. FISH CHOPS", "1 pound or 1 pint of fish, 1 cupful of milk or cream, 1 teaspoon of salt, 1 tablespoon of butter, M teaspoon of pepper, 2 roauded tablespoons flour, Y> teaspoon of onion juice, yolks of two eggs, 1 tablespoon of chopped parsley.", "Put in a double boiler one cup of cream or milk; when scalded, stir into it the butter and flour rubbed together, and cook for five minutes. Remove from the fire and mix in, stirring all the time, the beaten yolks of two eggs, put again on the fire, and stir until thickened.", "Take one pound or pint of shredded boiled fish, sprinkle over it one teaspoon of salt, one half teaspoon of pepper, one tablespoon of chopped parsley, ten drops of lemon juice. His the seasoned fish with the white sauce, then spread it on a dish and set aside for several hours to cool and stiffen. It will not be difficult to mold if it stands long enough. Take a tablespoon of the mixture in the hands, and mold into the form of chops, round at one end and pointed at the other; roll the chops in crumbs, then in beaten eg?, then in coarse bread crumbs grated from the loaf (fee croquettes). After the chops are molded let them stand for a time to stiffen before frying. Place them In a basket lour at a time, and immerse in hot fat until an amber color. Place on a paper to dry. When all are done pierce a small hole in the pointed end with a fork, and insert a sprig of parsley. Dress on a napkin, and serve with tomato, Bearnaise, or Hollandaise sauce. Any kind of fish may be used for the", "17. FILLETS BAKED WITH CUSTARD OR TOMATOES", "Remove the fillets from any white fish, dredge with salt and pepper, and lay them in baking pan, one on top of the other. Beat two eggs, and add to them, 2 cups milk, 1 saltspoon nutmeg, 1 saltspoon salt, 1 saltspoon pepper, 3 soda crackers rolled to powder.", "Put two tablespoons butter into the pan with the fish, and set it in the oven. When the butter is melted, add one half the milk mixture, and baste the fish with it frequently.", "When the custard becomes set add a little more milk, and continue the operation until the fish is cooked. Lift the fish carefully from the pan with a pancake turner and a broad knife. Place it on a hot dish, and pile on the top the Hakes of custard. Instead of the milk mixture tomato may be nsed if preferred.", "To one half can of tomato add 1 teaspoon salt, 1 slice onion, }-i teaspoon thyme, 1 bay-leaf, !4 teaspoon pepper, 3 cloves.", "The whole of the tomato mixture may be put in the pan as soon as the butter is melted.", "18. PLANKED WHITE FISH", "Take a hardwood plunk of well seasoned maple or oak about l.'j feet long, 10 or 12 inches wide and 2 indies thick, pour boiling water over before using, until heated through. Split the fish open, and season well, lay upon the plank and bake. If the fish seems too dry slices of bacon may be placed upon the fish while baking. The fish should be served on the plank which may be garnished with rock salt or sprigs of parsley. The plank gives a peculiar delicious flavor which distinguishes it from fish baked in the ordinary way- Before serving cover fish with sauce made from following recipe:", "Butter Sauce : 4 tablespoons creamed butter, 2 tablespoons lemon juice, 1 teaspoon chopped parsley.", "THE AKGLO-CHISESE COOK BOOK", "19. REMNANTS COLD WHITE FISH", "Put alternate layers Mi, rolled crackers and cream saoce to moisten, season well with salt and cayenne pepper, cover with crumb? well buttered, then pour over 1 cup cream, 1 email onion can be added. Brown in oven about 20 minutes.", "20. FISH MACARONI", "2 lbs. fish, % lb. macaroni, S oi. finely grated cheese, 1 oz. butter, and pepper and salt", "Flake the fish, carefully removing all skin and bones. Boil the macaroni in salted water until tender. Mix the fish, macaroni and grated cheese together, put in a well buttered dish, grate a little cheese over the top with bits of butter and bake % hour.", "21. FISH TIMBALE", "Cut one pound of very fresh white nncooked fish into small pieces, put it in a mortar, and pound until the fiber is well separated, then press it through a puree sieve. To every cup of fish pulp add one tablespoon of bread crumbs Boaked in milk or cream until soft and then pressed through a sieve; add also the beaten yolk of one egg, ten drops of onion juice, one teaspoon salt, one quarter teaspoon pepper, and a dash of nutmeg. Beat all well together. end for some time, to make it light; then for every cupful of pulp beat in lightly the whites of two eggs whipped very stiff. Put the mixture into a well buttered mold, filling it only three quarters full, set it into a pan of warm water, covering three-quarters of the mold, cover the mold with a greased paper, and place in a moderate oven for twenty minutes. Do not let the water boil. Turn the timbale on to a hot dish, and pour around, but not over it, a Bechamel or a tomato sauce. This is a very delicate fish dish, and is parti- cularly good when made of shad.", "22. ROLLED FILLETS OF SOLE", "Select sole of uniform size, and large enough to make two strips about two and a half inches wide on each side, each fish giving four fillets. Marinate them, or else dredge with salt and pepper, and dip into butter. Roll them, beginning at the broad end, and fasten with a wooden tooth pick. Egg and bread'crumb them, and fry in hot fat for seven minutes. Fry only four at a time, that the fat may not be too much cooled when they go in. Remove the skewer carefully, and serve with remoulade, Tartare, or tomato sauce.", "23. SALT MACKEREL Soak the mackerel for twelve hours or more, with the skin aide up, and change the water several times. Simmer it for fifteen or twenty minutes; and.", "If convenient, have In the watw one teaspoon fa] of vinegar, one bay-leaf, one Alice of onion, and a sprig of parsley. When tender, place carefully on a hot dish, and ponr over it a cream sauce; or the soaked fish may be broiled, and npread with butter, pepper, lemon juice, and chopped parsley.", "24. CREAMED MACKEREL", "Soak the mackerel for twenty-four hours, then lay it in a shallow stew- pan, and cover with milk or cream. Simmer for fifteen minutes. Remove the fish carefnlly, and place it on a hot dish. Add to the milk or cream in the stew-pan one tablespoon each of butter and flour rubbed together. Stir until a little thickened, and the flour cooked; add a little pepper and chopped parsley and ponr the sauce over the fish.", "25. BAKED SALT MACKEREL IN CREAM", "Freshen a good steed mackerel for 24 hoars, pat it in a baking pan flat,' with the skin side down, pnt over it a large cap sweet cream, bake in a moder- ately hot oven about >£ hour or until a nice brown. Five minutes before serving add more cream, serve as soon as the cream is thoroughly heated, pouring the cream over the mackerel after it is on the platter.", "26. SALT CODFISH", "Wash the fish thoroughly and soak it over nighl, changing the water in the morning before putting on to cook. After boiling a few minutes, set it back where it will keep hot but not boil. If the fish is dry and hard it will require about five hours to cook, while a teader fish will cook in abont a half", "27. CREAMED SALT CODFISH", "Soak the codfish several hours, changing the water throe times. Simmer it tor SO minutes or nntil it is tender. Take out carefully all the bones. Make a white sauce of one tablespoon each of butter and flour, and one cap of milk; add to ft, off the fire, two beaten yolks. Return to the fire, and stir in one cap of shredded codfish. Taste to see if it needs seasoning with salt and pepper. Serve it on slices of toast, or place it in center of dish, and surround it with triangular croutons.", "28. MATELOTE OF CODFISH", "Remove the bones and head from a 5 lb. fish, then fill with stuffing made as follows: 1 pint breadcrumbs, 1 tablespoon chopped parsley, % pint oysters, 2 teaspoons salt and %_ teaspoon pepper. Sliced pork should be put on top and under the fish, and a bouquet of herbs placed in one side of pan. Boil the bones and head in water, and pour over the fish. Bake for about one hoar and baste frequently. Ponr a gravy around the fish when serving, and gamiehwlth fried smelts. GoOQle", "%% THE ANGLO-CHINESE COOK BOOK", "29. CLUB HOUSE FISH BALLS -", "Boil the quantity of codfish that will be needed, changing the water once, (hat it may not be too salt. While the fish is hot, pick it very fine, so that it is feathery; it cannot be done fine enough with a fort, and should be picked by hand. At the same time have hot boiled potatoes ready. Hash them thoroughly, and make them creamy with milk and a good-sired lump of butter. To three ciipfuls of the mashed potatoes take one and one half cupfuls offish. The fish should not be packed down. Beat one egg lightly, and stir into the other ingredients; season to taste. Beat the mixture well together and until light, then mold it into email balls, handling lightly, and before frying, roll the balls in flonr. Fry them in smoking hot fat until a golden", "This mixture can be spread on a pan, then marked Into squares, and baked in the oven. This method makes it a more wholesome dish for those who are unable to eat fried preparation*.", "30. FRESH FISH BALLS", "To one cupful of flaked boiled fish odd a cream sauce made of one tablespoon butter, one tablespoon flonr, and one half cap milk.", "Let the sauce be very stiff, so that it leaves the sides of the pan ; mix it well with the fish, and when hot add two beaten eggs, pepper, and salt Drop the mixture, which should be like thick batter, from a spoon into very hot fat.", "It will puff, and be very light", "31. BROILED SARDINES ON TOAST", "Drain sardines from the can. Lay them on a broiler over hot coals for two minutes on each side. Have ready hot toast cat the right aiie to hold three of the fish. Arrange them neatly on the toast, and moisten with a little heated oil from the can.", "32. SALMON", "Put salmon into hot water to preserve its color, and simmer in acidulat- ed wafer or in court bouillon, as is the rule for all fish. The middle cuts are preferable where a small quantity otdy is needed. The bead piece makes a pretty cut, but is not profitable to bay, as the head adds materially to the weight. Where a large fish is to be used for a supper or cold dish, it may be cat in halves or sections if too large for the fish kettle. Cold salmon can be elaborately garnished with aspic, colored mayonnaise, shrimps, gherkins, capers, etc.", "33. CANNED SALMON", "Canned salmon is very good, and makes a palatable emergency dish. It can be prepared quickly, as the fish is already cooked- It may be broiled, and spread with maitre d'hotel butter, or it can be served on toast with t-rcain dressing; or a white sauce can be made, and the Bah put in it to heat; or the- flsh may be heated In water, and served as cutlets with Beanuiiff saiu-e,", "34. BROILED SLICES OF SALMON", "Marinate the slices for one hour. Broil on both sides; baste with butter, so that the; will not brown. Place them on a hot dish, and sprinkle with salt, pepper, lemon juice, anil chopped parsley. Serve with them a Bearnaise saaco or quarters of lemon.", "30. SALMON TURBOT", "1 cup milk, 2 teaspoons flour, pinch of salt and email piece butw cooked together. After hiking from stove beat in one egg. Mix this with a can of salmon and bake about % hour.", "36. SLICES OF SALMON WITH MAYONNAISE", "Simmer two slices of salmon in court bouillon until done; remove cure- fully so as not to break them. When perfectly cold cover one side of them with a smooth layer of mayonnaise made with jelly, and colored a delicate preen. Arrange a row of sliced gherkins or of capers around the edge. Place a wedge-shaped socle of bread in the middle of a dish, and fasten it to the dish with white of egg, so that it will be firm; rest the slices agiiinst it; conceal the side of socle with garnish of fresh lettuce leaves. Place bunch of parsley or watercress or if convenient a bouquet of nasturtium blossoms, in the hollow center of the flsh. Use ha