17 files changed, 13811 insertions, 0 deletions

diff --git a/.gitattributes b/.gitattributes
new file mode 100644
index 0000000..6833f05
--- /dev/null
+++ b/.gitattributes
@@ -0,0 +1,3 @@
+* text=auto
+*.txt text
+*.md text
diff --git a/29519-8.txt b/29519-8.txt
new file mode 100644
index 0000000..a57e7b5
--- /dev/null
+++ b/29519-8.txt
@@ -0,0 +1,4230 @@
+The Project Gutenberg EBook of Nelson's Home Comforts, by Mary Hooper
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Nelson's Home Comforts
+       Thirteenth Edition
+
+Author: Mary Hooper
+
+Release Date: July 27, 2009 [EBook #29519]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK NELSON'S HOME COMFORTS ***
+
+
+
+
+Produced by Chris Curnow, Lindy Walsh, S.D., and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+
+
+
+
+                    NELSON'S
+
+                 HOME COMFORTS.
+
+               THIRTEENTH EDITION.
+
+              REVISED AND ENLARGED
+
+                 BY MARY HOOPER,
+
+  AUTHOR OF "LITTLE DINNERS," "EVERY-DAY MEALS,"
+       "COOKERY FOR INVALIDS," _ETC. ETC._
+
+            [Illustration: Decoration]
+
+                     London:
+         G. NELSON, DALE & CO., LIMITED,
+                14, DOWGATE HILL.
+                      1892.
+
+
+ANY OF
+
+NELSON'S SPECIALITIES
+
+MENTIONED IN THIS BOOK
+
+_MAY BE OBTAINED FROM_
+
+  |--------------------------|
+  |                          |
+  |    W. CHAPLIN & SONS,    |
+  | 19 & 20, WATERLOO PLACE, |
+  |       SOUTHAMPTON.       |
+  |                          |
+  |PLEASE SEND, S.W.R.       |
+  |--------------------------|
+
+They are also Sold by Grocers, Chemists, Italian Warehousemen, etc.,
+throughout the World. Should any difficulty be experienced in obtaining
+them, kindly send the name and address of your Grocer, and we will at
+once communicate with him.
+
+[Illustration: TRADE MARK.]
+
+***
+
+G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.
+
+
+NELSON'S SPECIALITIES.
+
+***
+
+  PATENT OPAQUE GELATINE.
+  In packets, from 6d. to 7s. 6d.
+
+  CITRIC ACID.
+  In 3d. packets. For use with the Gelatine.
+
+  ESSENCE OF LEMON, ALMONDS, & VANILLA.
+  In graduated bottles, 8d.
+
+  FAMILY JELLY BOXES.
+  7s. 6d. each.
+  Containing sufficient of the above materials for 12 quarts of Jelly.
+
+  BOTTLED WINE JELLIES (Concentrated).
+  CALF'S FOOT, LEMON, SHERRY, PORT, ORANGE, AND CHERRY.
+  Quarts, 2s. 6d.; Pints, 1s. 4d.; Half-pints, 9d.
+
+  TABLET JELLIES.
+  ORANGE, LEMON, CALF'S FOOT, CHERRY, RASPBERRY, VANILLA, PORT,
+  SHERRY, ETC. Quarts, 9d.; Pints, 6d.; Half-pints, 3d.
+
+  WINE TABLET JELLIES.
+  PORT, SHERRY, ORANGE. Pints only, 9d.
+
+  PATENT REFINED ISINGLASS.
+  In 1s. packets.
+
+  GELATINE LOZENGES. LIQUORICE LOZENGES.
+  In Ornamental Tins, 6d.
+
+  JELLY-JUBES.
+  A most agreeable and nourishing Sweetmeat.
+
+  EXTRACT OF MEAT.
+  FOR SOUPS, GRAVIES, ETC. In ounce packets, 4d.
+
+  PURE BEEF TEA.
+  In half-pint packets, 6d.
+
+  SOUPS.
+    BEEF AND CARROTS   }
+    BEEF AND CELERY    } In pint packets,
+    BEEF AND ONIONS    }    6d. each.
+    MULLIGATAWNY       }
+    BEEF, PEAS, AND VEGETABLES    } In quart packets,
+    BEEF, LENTILS, AND VEGETABLES }     6d. each.
+    PENNY PACKETS OF SOUP for charitable purposes.
+
+  EGG ALBUMEN.
+  For clearing Jelly or Soup.
+  In boxes containing 12 packets, 9d. per box.
+
+***
+
+G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.
+
+
+LITTLE DINNERS,
+
+How to serve them with Elegance and Economy.
+
+BY MARY HOOPER.
+
+_Twenty-second Edition. Crown 8vo, cloth, price 2s. 6d._
+
+"Shows us how to serve up a 'little dinner,' such as a philosopher might
+offer a monarch--good, varied, in good taste, and cheap. Exactly what
+the young English wife wishes to know, and what the ordinary cookery
+book does not teach her."--_Queen._
+
+***
+
+EVERY-DAY MEALS,
+
+Being Economic and Wholesome Recipes for Plain Dinners, Breakfasts,
+Luncheons, and Suppers.
+
+BY MARY HOOPER.
+
+_Eighth Edition. Crown 8vo, cloth, price 2s. 6d._
+
+"Our already deep obligations to Miss Hooper are weightily increased by
+this excellent and practical little book. The recipes for little dishes
+are excellent, and so clearly worded that presumptuous man instantly
+believes, on reading them, that he could descend into the kitchen and
+'toss up' the little dishes without any difficulty."--_Spectator._
+
+***
+
+COOKERY FOR INVALIDS,
+
+For Persons of Delicate Digestion, and for Children.
+
+BY MARY HOOPER.
+
+_Sixth Edition. Crown 8vo, cloth, price 2s. 6d._
+
+"An epicure might be content with the little dishes provided by Miss
+Hooper; but, at the same time, the volume fills the utmost extent of
+promise held out in the title-page."--_Pall Mall Gazette._
+
+***
+
+LONDON: KEGAN PAUL, TRENCH, & CO.
+
+
+
+
+CONTENTS.
+
+***
+
+
+                                            PAGE
+
+  PREFACE                                      7
+    Bottled Jellies                            7
+    Tablet Jellies                             8
+    Lemon Sponge                               9
+    Citric Acid and Pure Essence of Lemon      9
+    Pure Essence of Almonds and Vanilla        9
+    Gelatine Lozenges                          9
+    Jelly-Jubes                               10
+    Licorice Lozenges                         10
+    Albumen                                   10
+    Extract of Meat                           10
+    Soups                                     11
+    Beef Tea                                  12
+    New Zealand Mutton                        12
+    Tinned Meats                              12
+    Gelatine                                  13
+
+  SOUPS                                       14
+
+  LITTLE DISHES OF FISH                       22
+
+  LITTLE DISHES OF MEAT                       31
+
+  PUDDINGS                                    50
+
+  JELLIES                                     61
+
+  CREAMS                                      74
+
+  CAKES                                       85
+
+  BEVERAGES                                   93
+
+  MACARONI, ETC.                              98
+
+  HINTS ON HOUSEKEEPING                      105
+
+  NEW ZEALAND FROZEN MUTTON                  119
+
+  INDEX                                      121
+
+
+
+
+NELSON'S HOME COMFORTS.
+
+***
+
+PREFACE.
+
+
+In presenting our friends and the public with the thirteenth edition of
+our "Home Comforts," we have the pleasure to remark that so greatly has
+the book been appreciated, that the large number of FIVE HUNDRED
+THOUSAND copies has been called for. The value of the Jubilee Edition
+was enhanced by some new recipes; these are repeated in the present
+edition, to which, also, some valuable additions have been made. Since
+the introduction of our Gelatine by the late Mr. G. Nelson, more than
+fifty years ago, we have considerably enlarged our list of specialities,
+and we have gratefully to acknowledge the public favour accorded to us.
+
+Among those of our preparations which have met with so much appreciation
+and success, we would cite the following:
+
+NELSON'S BOTTLED JELLIES.--It is sometimes so difficult, if not
+impossible, to have a first-class jelly made in private kitchens, that
+we venture to think our BOTTLED JELLIES will be highly appreciated by
+all housekeepers. It is not too much to say that a ready-made jelly of
+the highest quality, and of the best and purest materials, requiring
+only the addition of hot water, is now, for the first time, supplied.
+Careful experiments, extending over a long period of time, have been
+required to bring this excellent and very useful preparation to its
+present state of perfection, and it is confidently asserted that no
+home-made jelly can surpass it in purity, brilliancy, or delicacy of
+flavour. All that is necessary to prepare the jelly for the table is to
+dissolve it by placing the bottle in hot water, and then to add the
+given quantity of water to bring it to a proper consistency. It is
+allowed to stand until on the point of setting, and is then put into a
+mould.
+
+NELSON'S CALF'S FOOT, LEMON, PORT, SHERRY, ORANGE, AND CHERRY JELLIES
+are now to be had of all first-class grocers, and are put up in bottles
+each containing sufficient of the concentrated preparation to make a
+quart, pint, or half-pint.
+
+NELSON'S TABLET JELLIES are recommended for general use, are guaranteed
+of the purest and best materials, and are flavoured with the finest
+fruit essences. The Tablet Jellies are of so moderate a price as to be
+within the reach of all classes, and can be used as an every-day
+addition to the family bill of fare. They are not, however, intended as
+a substitute for high-class jellies, whether bottled or home-made.
+
+The Tablet Jellies used as directed in the recipes make, in a few
+minutes, creams of a most delicate kind, remarkable for smoothness of
+texture and fine flavour.
+
+NELSON'S PORT, SHERRY, AND ORANGE WINE TABLET JELLIES have now been
+added to the list.
+
+NELSON'S LEMON SPONGE, supplied in tins, is a delicious novelty, and
+will be found to surpass any that can be made at home.
+
+NELSON'S CITRIC ACID AND PURE ESSENCE OF LEMON.--In order to save the
+trouble of putting jelly through a strainer when required for invalids,
+we have introduced our Citric Acid and Essence of Lemon, and by their
+use a jelly clear enough for all ordinary purposes is made in a few
+minutes.
+
+LEMONADE and other beverages can be quickly made, and with less expense
+than by any other method, by using Nelson's Citric Acid and Essence of
+Lemon, and for these recipes are given. Delicious beverages are also
+made with Nelson's Bottled Jellies, see page 93.
+
+NELSON'S PURE ESSENCE OF ALMONDS AND VANILLA.--These Extracts, like the
+Essence of Lemon, will be found of superior strength and flavour, and
+specially adapted for the recipes in this book.
+
+NELSON'S GELATINE LOZENGES are not only a delicious sweetmeat, but most
+useful as voice lozenges, or in cases of sore or irritable throat. The
+flavour is very delicate and refreshing. Dissolved in water they make a
+useful beverage, and also a jelly suitable for children and invalids.
+
+NELSON'S JELLY-JUBES will be found most agreeable and nourishing
+sweetmeats, deliciously flavoured with fruit essences. They can be used
+as cough lozenges, will be found soothing for delicate throats, are
+useful for travellers, and may be freely given to children.
+
+NELSON'S LICORICE LOZENGES are not only a favourite sweetmeat, but in
+cases of throat irritation and cough are found to be soothing and
+curative.
+
+NELSON'S ALBUMEN is the white of eggs carefully dried and prepared, so
+that it will keep for an indefinite length of time. It is useful for any
+purpose to which the white of egg is applied, and answers well for
+clearing soup and jelly. When required for use, the albumen is soaked in
+cold water and whisked in the usual way.
+
+NELSON'S EXTRACT OF MEAT.--The numerous testimonials which have been
+received as to the excellence of this preparation, as well as the great
+and universal demand for it, have afforded the highest satisfaction to
+us as the manufacturers, and have enabled us to offer it with increased
+confidence to the public. It is invaluable, whether for making soup or
+gravy, or for strengthening or giving flavour to many dishes; and it is
+not only superior to, but far cheaper than, any similar preparation now
+before the public.
+
+Now that clear soup is so constantly required, and a thing of every-day
+use, Nelson's Extract of Meat will be found a great boon. With the
+addition of a little vegetable flavouring, a packet of the Extract will
+make a pint of soup as good and as fine as that produced, at much labour
+and expense, from fresh meat. With a judicious use of the liquor derived
+from boiling fowls, rabbits, and fresh meat, an endless variety of soup
+may be made, by the addition of Nelson's Extract of Meat. Some recipes
+are given by which first-class soups can be prepared in a short time, at
+a very small cost, and with but little trouble. It may be as well to say
+that soaking for a few minutes in cold water facilitates the solution of
+the Extract of Meat.
+
+NELSON'S SOUPS are deserving of the attention of every housekeeper, for
+they combine all the elements of good nourishment, have an excellent
+flavour, both of meat and vegetables, are prepared by merely boiling the
+contents of a packet for fifteen minutes, and are so cheap as to be
+within everybody's means. Penny packets of these soups, for charitable
+purposes, will be found most useful and nourishing.
+
+Those who have to cater for a family know how often a little soup will
+make up a dinner that would otherwise be insufficient; yet because of
+the time and trouble required in the preparation, it is impossible to
+have it. In a case like this, or when a supplementary dish is
+unexpectedly required, Nelson's Soups are most useful. Although these
+Soups are all that can be desired, made with water according to the
+directions given with each packet, they can be utilised with great
+advantage for strengthening household stock.
+
+For instance, the liquor in which a leg of mutton has been boiled, or of
+pork, if not too salt, can be at once, by using a packet or two of
+Nelson's Soup, converted into a delicious and nourishing soup, and at a
+cost surprisingly small. Or the bones of any joint can be made into
+stock, and, after all the fat has been skimmed off, have a packet of
+Nelson's Soup added, in the same manner as in the directions.
+
+NELSON'S BEEF TEA will be found of the highest value, supplying a cup of
+unequalled nourishment, combining all the constituents of fresh beef. No
+other preparation now before the public contains that most important
+element, albumen, in a soluble form, as well as much of the fibrin of
+the meat. This Beef Tea is also generally relished by invalids, and
+merely requires to be dissolved in boiling water.
+
+NEW ZEALAND MUTTON.--For information respecting this meat, and the great
+advantage as well as economy of its use, see page 119.
+
+NELSON'S TINNED MEATS, known as the "Tomoana Brand," are prepared at the
+works of NELSON BROS., LIMITED, Hawke's Bay, New Zealand, from the
+finest cattle of the country. Messrs. NELSON specially recommend their
+"Pressed Mutton and Green Peas," "Haricot Mutton," and "Pressed Corned
+Mutton." The "Stewed Kidneys" will be found of a quality superior to any
+articles of the kind now in the market, while the price places them
+within the reach of all classes of consumers.
+
+NELSON'S GELATINE having now been favourably known all over the world
+for more than half a century, it is unnecessary to do more than observe
+that our efforts are constantly directed to supplying a perfectly pure
+article, always of the same strength and quality. When Russian isinglass
+was first introduced into this country, the prejudices against its use
+on the part of our great-grandmothers were violent and extreme; for
+those worthy ladies would not believe that some unfamiliar substance, of
+the origin of which they were either ignorant or doubtful, could form an
+efficient substitute for the well-known calves' feet and cow-heels, from
+which they had always been in the habit of making their jellies and
+blanc-manges. By degrees, however, the Gelatine made its way, and at
+length superseded the old system entirely; and its popularity is
+demonstrated by the fact that the works at Emscote, near Warwick, cover
+nearly five acres.
+
+       *       *       *       *       *
+
+N.B.--It is necessary to call attention to the fact that in all the
+following recipes in which Nelson's Gelatine and Specialities are used,
+the quantities are calculated for _their manufactures only_, the quality
+and strength of which may be relied upon for uniformity.
+
+
+
+
+NELSON'S HOME COMFORTS.
+
+***
+
+SOUPS.
+
+***
+
+
+BEEF AND ONION SOUP.
+
+A pint of very good soup can be made by following the directions which
+accompany each tin of Nelson's Beef and Onion Soup, viz. to soak the
+contents in a pint of cold water for fifteen minutes, then place over
+the fire, stir, and boil for fifteen minutes. It is delicious when
+combined with a tin of Nelson's Extract of Meat, thus producing a quart
+of nutritious and appetising soup.
+
+
+NELSON'S MULLIGATAWNY SOUP.
+
+Soaked in cold water for a quarter of an hour, and then boiled for
+fifteen minutes, Nelson's Mulligatawny Soup is very appetising and
+delicious. It should be eaten with boiled rice; and for those who like
+the soup even hotter than that in the above preparation, the
+accompanying rice may be curried. In either case the rice should be
+boiled so that each grain should be separate and distinct from the
+rest.
+
+
+BEEF, LENTIL, AND VEGETABLE SOUP.
+
+Pour one quart of boiling water upon the contents of a tin of Nelson's
+Soup of the above title, stirring briskly. The water must be boiling. A
+little seasoning of salt and pepper may be added for accustomed palates.
+This soup is perfectly delicious if prepared as follows: Cut two peeled
+onions into quarters, tie them in a muslin bag, and let the soup boil
+for twenty minutes with them. Take out the bag before serving the soup.
+
+
+BEEF, PEA, AND VEGETABLE SOUP.
+
+The directions printed on each packet of Nelson's Beef, Pea, and
+Vegetable Soup produce a satisfactory soup, but even this may be
+improved by the addition of the contents of a tin of Nelson's Extract of
+Meat and a handful of freshly-gathered peas. It is perhaps not generally
+known that pea-pods, usually thrown away as useless, impart a most
+delicious flavour to soup if boiled fast for two or three hours in a
+large saucepan, strained, and the liquor added to the soup, stock, or
+beef tea.
+
+
+BEEF TEA AS A SOLID.
+
+Soak the contents of a tin of Nelson's Beef Tea in a gill of water for
+ten minutes. Add to this the third of an ounce packet of Nelson's
+Gelatine, which has been soaked for two or three hours in half-a-pint of
+cold water. Put the mixture in a stewpan, and stir until it reaches
+boiling-point. Then put it into a mould which has been rinsed with cold
+water. When thoroughly cold, this will turn out a most inviting and
+extremely nutritious dish.
+
+
+CLEAR VERMICELLI SOUP.
+
+Boil two minced onions in a quart of the liquor in which a leg of mutton
+has been boiled, skim well, and when the vegetables are tender strain
+them out. Pass the soup through a napkin, boil up, skim thoroughly, and
+when clear add the contents of a tin of Nelson's Extract of Meat,
+stirring until dissolved.
+
+Boil two ounces of vermicelli paste in a pint of water until tender.
+Most shapes take about ten minutes. Take care that the water boils when
+you throw in the paste, and that it continues to do so during all the
+time of cooking, as that will keep the paste from sticking together.
+When done, drain it in a strainer, put it in the tureen, and pour the
+soup on to it.
+
+
+SOUP JULIENNE.
+
+Wash and scrape a large carrot, cut away all the yellow parts from the
+middle, and slice the red outside of it an inch in length, and the
+eighth of an inch thick. Take an equal quantity of turnip and three
+small onions, cut in a similar manner. Put them in a stewpan with two
+ounces of butter and a pinch of powdered sugar; stir over the fire until
+a nice brown colour, then add a quart of water and a teaspoonful of
+salt, and let all simmer together gently for two hours. When done skim
+the fat off very carefully, and ten minutes before serving add the
+contents of a tin of Nelson's Extract of Meat, and a cabbage-lettuce cut
+in shreds and blanched for a minute in boiling water; simmer for five
+minutes and the soup will be ready. Many cooks, to save time and
+trouble, use the preserved vegetables, which are to be had in great
+perfection at all good Italian warehouses.
+
+
+BROWN RABBIT SOUP CLEAR.
+
+Fry a quarter of a pound of onions a light brown; mince a turnip and
+carrot and a little piece of celery; boil these until tender in three
+pints of the liquor in which a rabbit has been boiled, taking care to
+remove all scum as it rises; strain them out, and then pass the soup
+through a napkin. The soup should be clear, or nearly so, but if it is
+not, put it in a stewpan, boil and skim until bright; then throw in the
+contents of a tin of Nelson's Extract of Meat, soaked for a few minutes;
+stir until dissolved; add pepper and salt to taste.
+
+
+HARE SOUP.
+
+Half roast a hare, and, having cut away the meat in long slices from the
+backbone, put it aside to make an _entrée_. Fry four onions; take a
+carrot, turnip, celery, a small quantity of thyme and parsley,
+half-a-dozen peppercorns, a small blade of mace, some bacon-bones or a
+slice of lean ham, with the body of the hare cut up into small pieces;
+put all in two quarts of water with a little salt. When you have
+skimmed the pot, cover close and allow it to boil gently for three
+hours, then strain it; take off every particle of fat, and having
+allowed the soup to boil up, add the contents of a tin of Nelson's
+Extract of Meat, and thicken it with a dessertspoonful of potato-flour;
+stir in two lumps of sugar, a glass of port wine, and season if
+necessary.
+
+
+MULLIGATAWNY SOUP.
+
+English cooks generally err in making both mulligatawny and curries too
+hot. It is impossible to give the exact quantity of the powder, because
+it varies so much in strength, and the cook must therefore be guided by
+the quality of her material. Mulligatawny may be made cheaply, and be
+delicious. The liquor in which meat or fowl has been boiled will make a
+superior soup, and fish-liquor will answer well. Slice and fry brown
+four onions, quarter, but do not peel, four sharp apples; boil them in
+three pints of stock until tender, then rub through a sieve to a pulp.
+Boil this up in the soup, skimming well; add the contents of a tin of
+Nelson's Extract of Meat, and stir in two ounces of flour and the
+curry-powder, mixed smooth in half-a-pint of milk. Any little pieces of
+meat, fowl, game, or fish may be added as an improvement to the soup.
+Just before serving taste that the soup is well-flavoured; add a little
+lemon-juice or vinegar.
+
+
+THIN MULLIGATAWNY SOUP.
+
+To a quart of the liquor in which a fresh haddock has been boiled, add
+half-a-pint of water in which onions have been boiled. Stir into this,
+after it has been skimmed, and whilst boiling, the contents of a tin of
+Nelson's Extract of Meat, and a teaspoonful of curry-powder; let it boil
+up; add the juice of half a lemon and serve.
+
+
+BROWN ARTICHOKE SOUP.
+
+Wash, peel, and cut into slices about half-an-inch thick two pounds of
+Jerusalem artichokes. Fry them in a little butter until brown; fry also
+brown half-a-pound of sliced onions. Put these to boil in two quarts of
+water with two turnips, a carrot sliced, two teaspoonfuls of salt, and
+one of pepper. When the vegetables are tender drain the liquor, set it
+aside to cool, and remove all fat. Pass the vegetables through a fine
+sieve to a nice smooth _purée_. Those who possess a Kent's "triturating
+strainer" will be able to do this much more satisfactorily, both as
+regards time and results, than by the old way of rubbing through a
+sieve. Put the liquor on to boil, dissolve in it--according to the
+strength the soup is required to be--the contents of one or two tins of
+Nelson's Extract of Meat, then add the vegetable _purée_, a lump or two
+of sugar, and if required, salt and pepper. Let it boil up and serve.
+
+
+TURTLE SOUP.
+
+This soup is so often required for invalids, as well as for the table,
+that an easy and comparatively inexpensive method of preparing it cannot
+fail to be acceptable. Nelson's Beef Tea or Extract of Meat will be used
+instead of fresh beef, and Bellis's Sun-dried Turtle instead of live
+turtle. If convenient it is desirable to soak the dried turtle all
+night, but it can be used without doing so. Put it on to boil in the
+water in which it was soaked, in the proportion of one quart with a
+teaspoonful of salt to a quarter of a pound of the turtle. Add two or
+three onions peeled and quartered, a small bit of mace and sliced
+lemon-peel, and simmer gently for four or five hours, or until the
+turtle is tender enough to divide easily with a spoon. Stock of any kind
+may be used instead of water, and as the liquid boils away more should
+be added, to keep the original quantity. Herbs for the proper flavouring
+of the Turtle Soup are supplied by Bellis; these should be put in about
+an hour before the turtle is finished, and be tied in muslin. When done
+take out the turtle and divide it into neat little pieces; strain the
+liquor in which it was cooked, and having boiled it up, stir in the
+contents of two tins of Nelson's Extract of Meat, previously soaked for
+a few minutes. Mix smooth in a gill of cold water a teaspoonful of
+French potato-flour and of Vienna flour, stir into the soup, and when it
+has thickened put in the turtle meat; let it get hot through, add a
+wine-glassful of sherry, a dessertspoonful of lemon-juice, and salt and
+pepper to taste, and serve at once. It is necessary to have "Bellis's
+Sun-dried Turtle," imported by T. K. Bellis, Jeffrey's Square, St. Mary
+Axe, London (sold in boxes), for this soup, because it is warranted
+properly prepared. An inferior article, got up by negroes from turtle
+found dead, is frequently sold at a low price; but it is unnecessary to
+say it is not good or wholesome.
+
+
+MOCK TURTLE SOUP.
+
+This, like real turtle soup, can be made of Nelson's Extract of Meat and
+Bellis's Mock Turtle Meat. Boil the contents of a tin of this meat in
+water or stock, salted and flavoured with vegetables and turtle herbs,
+until tender. Finish with Nelson's Extract of Meat, and as directed for
+turtle soup.
+
+
+GRAVY.
+
+For roast meat, merely dissolve, after a little soaking, a tin of
+Nelson's Extract of Meat in a pint of boiling water. For poultry or
+game, fry two onions a light brown, mince a little carrot and turnip,
+put in half a teaspoonful of herbs, tied in muslin, and boil until
+tender, in a pint of water. Strain out the herbs, let the liquor boil
+up, stir in the contents of a tin of Nelson's Extract of Meat, and if
+the gravy is required to be slightly thickened, add a small teaspoonful
+of potato-flour mixed smooth in cold water. For cutlets or other dishes
+requiring sharp sauce, make exactly as above, and just before serving
+add a little of any good piquant sauce, or pickles minced finely.
+
+
+GLAZE.
+
+Soak in a small jar the contents of a tin of Nelson's Extract of Meat in
+rather less than a gill of cold water. Set the jar over the fire in a
+saucepan with boiling water, and let the extract simmer until dissolved.
+This is useful for strengthening soups and gravies, and for glazing ham,
+tongues, and other things.
+
+
+
+
+LITTLE DISHES OF FISH.
+
+***
+
+
+The recipes we are now giving are suitable for dinner, supper, or
+breakfast dishes, and will be found especially useful for the latter
+meal, as there is nothing more desirable for breakfast than fish. We are
+constantly told that it is not possible to have fresh fish for
+breakfast, because it cannot be kept all night in the home larder. But
+we must insist that there is no greater difficulty in keeping fish than
+meat. Indeed, there is perhaps less difficulty, because fish can be left
+lying in vinegar, if necessary, whereas in the case of meat it cannot
+always be done.
+
+We will suppose that it is necessary to use strict economy. It is as
+well to proceed on that supposition, because people can always be lavish
+in their expenditure, whereas it is not so easy to provide for the
+household at once well and economically. In many neighbourhoods fish is
+sold much cheaper late in the day than in the morning, and in this case
+the housekeeper who can buy overnight for the use of the next day has a
+great advantage. Suppose you get the tail of a cod weighing three
+pounds, as you frequently may, at a very small price in the evening, and
+use a part of it stuffed and baked for supper, you can have a dish of
+cutlets of the remainder for breakfast which will be very acceptable. We
+do not mean a dish of the cold remains, but of a portion of the fish
+kept uncooked, as it easily may be, as we have before said, by dipping
+it in vinegar. Or, you get mackerel. Nothing is better than this fish
+treated according to the recipe we give. Even so delicate a fish as
+whiting may, by a little management with vinegar, be kept perfectly well
+from one day to the other. Skinned whiting has very little flavour, and
+although when skilfully cooked in the usual way it is useful by way of
+change, the nourishment is much impaired by the removal of the skin. The
+same remark applies to soles. By frying fish unskinned you get a dish of
+a different character to that of skinned fish, and one of which the
+appetite does not so soon tire.
+
+
+FRIED SOLE.
+
+Soles weighing from three-quarters of a pound to a pound are the most
+suitable size for frying whole. If it is desired to have the fish juicy
+and with their full flavour, do not have them skinned. The black side of
+the soles will not of course look so well, or be so crisp, as the white
+side, but this is of little consequence compared to the nourishment
+sacrificed in removing the skin. Have the soles scraped, wipe them, put
+a tablespoonful of vinegar in a dish, pass the fish through it, and let
+them lie an hour or more, if necessary all night, as the flavour is thus
+improved. Run a knife along the backbone, which prevents it looking red
+when cut. When ready to crumb the fish, lay them in a cloth and
+thoroughly dry them. Beat up the yolk of an egg with a very little of
+the white, which will be sufficient to egg a pair of soles; pass the
+fish through the egg on both sides, hold it up to drain; have ready on a
+plate a quarter of a pound of very fine dry crumbs, mixed with two
+ounces of flour, a teaspoonful of salt, and half a teaspoonful of
+pepper. Draw the fish over the crumbs, first on one side, then on the
+other, and lay it gently on a dish, black side downwards, whilst you
+prepare another. Some people succeed better in crumbing fish by sifting
+the crumbs on to it through a very fine strainer after it is egged. When
+the fish are ready put them, black side downwards, into the frying-pan
+with plenty of fat, hot enough to brown a piece of bread
+instantaneously, move the pan about gently, and when the soles have been
+fried four minutes, put a strong cooking-fork into them near the head,
+turn the white side downwards, and fry three minutes longer. Seven
+minutes will be sufficient to fry a sole weighing three-quarters of a
+pound, and a pair of this weight is sufficient for a party of six
+persons. When the sole is done put the fork into the fish close to the
+head, hold it up and let all the fat drain away, lay it on a sheet of
+cap paper, and cover over with another sheet. Being thus quite freed
+from grease, of a rich golden brown, crisp, and with an even surface,
+lay the fish on the dish for serving, which should have on it either a
+fish-paper or a napkin neatly folded. A well-fried sole is best eaten
+without any sauce, but in deference to the national usage, butter sauce,
+or melted butter, may be served with it.
+
+
+FILLETED SOLES.
+
+It is better for the cook to fillet the soles, for there is often much
+waste when it is done by the fishmonger. Having skinned the fish, with a
+sharp knife make an incision down the spine-bone from the head to the
+tail, and then along the fins; press the knife between the flesh and
+the bone, bearing rather hard against the latter, and the fillets will
+then be readily removed. These can now be dressed in a variety of ways;
+perhaps the most delicate for breakfast is the following:
+
+
+FILLETS OF SOLE SAUTÉS.
+
+Having dried the fillets, divide them into neat pieces two or three
+inches long; dip them in the beaten yolk of egg, and then in seasoned
+bread-crumbs. Make a little butter hot in the frying-pan, put in the
+fillets and cook them slowly until brown on one side, then turn and
+finish on the other.
+
+
+FILLETS OF SOLE FRIED.
+
+These may either be rolled in one piece or divided into several, as in
+the foregoing recipe. In either case egg and crumb them thoroughly,
+place them in the wire-basket as you do them, which immerse in fat hot
+enough to crisp bread instantly. When done, put the fillets on paper to
+absorb any grease clinging to them, and serve as hot as possible. All
+kinds of flat fish can be filleted and cooked by these recipes, and will
+usually be found more economical than serving the fish whole. It is also
+economical to fillet the tail-end of cod, salmon, and turbot, and either
+fry or _sauté_, as may be preferred.
+
+
+FILLETS OF SOLE WITH LOBSTER.
+
+Thin and fillet a pair of soles, each weighing about a pound. Roll the
+fillets, secure them with thread, which remove before serving; put them
+in a stewpan with two ounces of sweet butter, cover closely, and allow
+them to cook at a slow heat for twenty minutes or until tender, taking
+care to keep them from getting brown. Prepare a sauce by boiling a
+quarter of a pound of veal cutlet and the bones of the fish in
+half-a-pint of water. When reduced to a gill, strain and take off all
+fat from the sauce, thicken either with fine flour or "Rizine," put it
+into the stewpan with the fish, and allow it to stand for a quarter of
+an hour without boiling. Mince or cut in small pieces either the meat of
+a small fresh lobster, or half a flat tin of the best brand of preserved
+lobster. Make this hot by putting it in a jam pot standing in a saucepan
+of boiling water. Take up the fish, carefully pour the sauce round, and
+place on the top of each fillet some of the lobster.
+
+
+BAKED WHITING.
+
+Small whiting answer well for this purpose. Tie them round, the tail to
+the mouth, dip them in dissolved butter, lightly sprinkle with pepper
+and salt, strew them with pale raspings, put them in a baking-dish with
+a little butter, and bake in a quick oven for a quarter of an hour.
+
+
+COD CUTLETS.
+
+A cheap and excellent dish is made by filleting the tail of cod, egging
+and crumbing the pieces and frying them. Get about a pound and a half of
+the tail of a fine cod; with a sharp knife divide the flesh from the
+bone lengthways, cut it into neat pieces as nearly of a size as you can,
+and flatten with a knife. Dip in egg, then in crumbs mixed with a little
+flour, pepper, and salt. It is best to fry the cutlets in the
+wire-basket in plenty of fat, but if this is not convenient they can be
+done in the frying-pan; in any case, they should be done quickly, so
+that they may get crisp.
+
+
+FRIED HERRINGS.
+
+Take care the fish is well cleaned, without being split. Two or three
+hours before cooking, lightly sprinkle with salt and pepper; when ready
+to cook, wipe and flour the herrings. Have ready in the frying-pan as
+much fat at the proper temperature as will cover the herrings. Cook
+quickly at first, then moderate the heat slightly, and fry for ten to
+twelve minutes, when they should be crisp and brown. When done, lay them
+on a dish before the fire, in order that all fat and the fish-oil may
+drain from them; with this precaution, fried herrings will be found more
+digestible than otherwise they would be.
+
+
+ROLLED HERRINGS.
+
+Choose the herrings with soft roes. Having scraped and washed them, cut
+off the heads, split open, take out the roes, and cleanse the fish. Hold
+one in the left hand, and, with thumb and finger of the right, press the
+backbone to loosen it, then lay flat on the board and draw out the bone;
+it will come out whole, leaving none behind. Dissolve a little fresh
+butter, pass the inner side of the fish through it, sprinkle pepper and
+salt lightly over, then roll it up tightly with the fin and tail
+outwards, roll it in flour and sprinkle a little pepper and salt, then
+put a small game skewer to keep the herring in shape. Have ready a good
+quantity of boiling fat; it is best to do the herrings in a wire-basket,
+and fry them quickly for ten minutes. Take them up and set them on a
+plate before the fire, in order that all the fat may drain from them.
+Pass the roes through flour mixed with a sufficient quantity of pepper
+and salt, fry them brown, and garnish the fish with them and crisp
+parsley. A difficulty is often felt in introducing herrings at dinner on
+account of the number of small bones in them, but this is obviated by
+the above method of dressing, as with care not one bone should be left
+in.
+
+
+GALANTINE OF FISH.
+
+Procure a fine large fresh haddock and two smaller, of which to make
+forcemeat. Take off the head and open the large fish. Carefully press
+the meat from the backbone, which must be removed without breaking the
+skin; trim away the rough parts and small bones at the sides. Cover the
+inside of the fish with a layer of forcemeat, and at intervals place
+lengthways a few fillets of anchovies, between which sprinkle a little
+lobster coral which has been passed through a wire sieve; fold the
+haddock into its original form, and sew it up with a needle and strong
+thread. Dip a cloth in hot water, wring it as dry as possible, butter
+sufficient space to cover the fish, then fold it up, tie each end, and
+put a small safety pin in the middle to keep it firm. Braise the
+galantine for an hour in stock made from the bones of the fish. Let it
+stay in the liquor until cold, when take it up and draw out the sewing
+thread. Reduce and strain the liquor, mix with cream and aspic jelly, or
+Nelson's Gelatine, dissolved in the proportion of half-an-ounce to a
+pint. When this sauce is on the point of setting, coat the galantine
+with it, sprinkle with little passed lobster coral, dish in a bed of
+shred salad, tastefully interspersed with beetroot cut in dice and
+dipped in oil and vinegar.
+
+To make the forcemeat, pound the fillets of the small haddocks till
+fine, then work in about half its quantity of bread panada, an ounce of
+butter, and the fillets of two anchovies; season with salt and pepper,
+mix in one egg and a yolk, pass through a wire sieve, and work into it a
+gill of cream.
+
+
+FILLETS OF SOLE EN ASPIC.
+
+Aspic jelly, or meat jelly, may be made very good, and at a moderate
+cost, by boiling lean beef or veal in water with a little vegetable and
+spice. To make it according to the standard recipes is so expensive and
+tedious that few persons care to attempt it. The following directions
+will enable a cook to make an excellent and clear aspic.
+
+Cut two pounds of lean beefsteak or veal cutlet into dice, put it on in
+two quarts of cold water, and as soon as it boils, take off the scum as
+it rises. Let it simmer gently for half-an-hour; then add four onions, a
+turnip, carrot, small bundle of sweet herbs, blade of mace, half-a-dozen
+white peppercorns, and when it has again boiled for an hour strain it
+through a napkin. Let it stand until cold, remove all the fat, boil it
+up, and to a quart of the liquor put an ounce of Nelson's Gelatine,
+previously soaked in cold water. Add salt and a pinch of cayenne pepper,
+and when the jelly is cool stir in the whites and shells of two eggs
+well beaten. Let the jelly boil briskly for two minutes, let it stand
+off the fire for a few minutes, then strain through a jelly-bag and use
+as directed. Take the fillets of a pair of large thick soles, cut them
+into neat square pieces, leaving the trimmings for other dishes, and lay
+them in vinegar with a little salt for an hour. As they must be kept
+very white the best French vinegar should be used. Boil the fillets
+gently in salted water, with a little vinegar, till done; take them up
+and dry them on a cloth. Have ready some picked parsley and hard-boiled
+eggs cut in quarters; arrange these neatly at the bottom of a plain
+mould so as to form a pretty pattern. Pour in very gently enough jelly
+to cover the first layer, let it stand until beginning to set, then put
+another layer of fish, eggs, and parsley, then more jelly, and so on
+until the mould is full. When done set the mould on ice, or allow it to
+stand some hours in a cold place to get well set. Turn it out, ornament
+with parsley, beetroot, and cut lemon.
+
+
+COLLARED EELS.
+
+Clean and boil the eels in water highly seasoned with pepper and salt,
+an onion, bay-leaf, a clove, and a little vinegar. When the eels are
+done enough, slip out the bones and cut them up into pieces about two
+inches long. Take the liquor in which the fish is boiled, strain it, let
+it boil in the stewpan without the lid, skimming it until it becomes
+clear. Dissolve a quarter of an ounce of Nelson's Gelatine to each
+half-pint of the fish gravy, and boil together for a minute, let it then
+stand until cool. Arrange the pieces of eel tastefully in a plain mould
+with small sprigs of curled parsley and slices of hard-boiled eggs, and,
+if you like, a fillet or two of anchovies cut up into dice. When all the
+fish is thus arranged in the mould, pour the jelly in very gently, a
+tablespoonful at a time, in order not to disturb the solid material. Let
+the mould stand in cold water for seven or eight hours, when it can be
+turned out. Ornament with parsley, lemon, and beetroot.
+
+
+
+
+LITTLE DISHES OF MEAT.
+
+***
+
+
+In this chapter a number of useful and inexpensive dishes are given,
+which will serve either as breakfast dishes, _entrées_, or for invalids,
+and which may, in the hands of an intelligent cook, serve as models for
+many others. As will be seen, it is not so much a question of expense to
+provide these little tasty dishes as of management. In all the following
+recipes for little dishes of mutton, it will be found a great advantage
+to use New Zealand Meat.
+
+A good cook will never be embarrassed by having too much cold meat on
+hand, because she will be able by her skill so to vary the dishes that
+the appetites of those for whom she caters will never tire of it. Even a
+small piece of the loin of mutton may be served in half-a-dozen
+different ways, and be relished by those who are tired of the
+mutton-chop or the plain roast.
+
+
+MUTTON CUTLETS.
+
+Taken from the neck, mutton cutlets are expensive, but those from the
+loin will be found not only convenient, but to answer well at a smaller
+cost.
+
+First remove the under-cut or fillet from about two pounds of the best
+end of a loin of mutton, cut off the flap, which will be useful for
+stewing, and it is especially good eaten cold, and then remove the meat
+from the bones in one piece, which divide with the fillet into cutlets
+about half-an-inch thick. Egg them over and dip them in well-seasoned
+bread-crumbs, fry them until a nice brown, and serve with gravy made
+from the bones and an onion.
+
+This way of cooking the loin is much more economical than in chops,
+because with them the bones and flap are wasted, whereas in cutlets all
+is used up.
+
+To stew the flap, put it in a stewpan, the fat downwards, sprinkle
+pepper and salt, and slice an onion or two over, and set it to fry
+gently in its own fat for an hour. Take up the meat, and put half-a-pint
+of cold water to the fat, which, when it has risen in a solid cake, take
+off, mix a little flour with the gravy which will be found beneath the
+fat, add pepper, salt, and some cooked potatoes cut in slices. Cut the
+meat into neat squares; let it simmer gently in the gravy with the
+potatoes for an hour.
+
+
+ROULADES OF MUTTON.
+
+Remove the fillet from a fine loin of mutton, trim away every particle
+of skin, fat, and gristle. Flatten the fillet with a cutlet-bat, and cut
+it lengthways into slices as thin as possible; divide these into neat
+pieces about three inches long. Sprinkle each with pepper, salt, and
+finely-chopped parsley, roll them up tightly, then dip in beaten egg,
+and afterwards in finely-sifted bread-crumbs mixed with an equal
+quantity of flour and highly seasoned with pepper and salt. As each
+roulade is thus prepared place it on a game-skewer, three or four on
+each skewer. Dissolve an ounce of butter in a small frying-pan, and
+cook the roulades in it.
+
+
+MUTTON COLLOPS.
+
+Cut neat thin slices from a leg of either roasted or boiled mutton, dip
+them in yolk of egg and in fine dry bread-crumbs to which a little
+flour, pepper, and salt have been added. Heat enough butter in a small
+frying-pan to just cover the bottom, put in the slices of mutton and
+cook them very slowly, first on one side then on the other, until they
+are brown. Garnish the dish on which the mutton is served with some
+fried potatoes or potato chips.
+
+
+MUTTON SAUTÉ.
+
+Put a little butter or bacon fat in the frying-pan, sprinkle pepper and
+salt over slices of cold mutton, and let them get hot very slowly. The
+mutton must be frequently turned, and never allowed to fry. When turned
+in the pan for the last time sprinkle a little chopped parsley on the
+upper side; remove the slices carefully on to a hot dish, pour the fat
+in the pan over, and serve.
+
+
+COLD MUTTON POTTED.
+
+Cut up the mutton, being careful to free it from all sinew and skin;
+chop or pound it with half its weight of cooked bacon until it is as
+fine as desired. Season with a little pepper, salt, and allspice, put it
+into a jar, which set in a saucepan of water over the fire until the
+meat is hot through. When taken up stir occasionally until cool, then
+press it into little pots, and pour clarified butter or mutton fat over
+the top. If liked, a little essence of anchovy may be added to the
+seasoning.
+
+
+MUTTON PIES.
+
+Mince a quarter of a pound of underdone mutton, taking care to have it
+free from skin and fat. Mix with it a tablespoonful of rich gravy--that
+which is found under a cake of dripping from a joint is particularly
+suitable for this purpose--add a few drops of essence of anchovy, a
+pinch of cayenne pepper, and a small teaspoonful of minced parsley. If
+necessary add salt.
+
+Line four patty-pans with puff paste, divide the mutton into equal
+portions and put it into the pans, cover each with a lid of paste, and
+bake in a quick oven for half-an-hour.
+
+
+OX BRAIN.
+
+Having carefully washed the brain, boil it very fast, in order to harden
+it, in well-seasoned gravy. When it is done, take it out of the gravy
+and set it aside until cold. Cut it either in slices or in halves, dip
+each piece in egg, then in bread-crumbs well seasoned with dried and
+sifted parsley, pepper, and salt, fry them in a little butter until
+brown. The gravy having become cold, take off the fat, and boil it in a
+stewpan without a lid until it is reduced to a small quantity; pour it
+round the brain, and serve.
+
+
+BRAIN FRITTERS.
+
+Carefully wash an ox brain, and boil it for a quarter of an hour in
+well-seasoned stock. When the brain is cold, cut it into slices as thin
+as possible, dip each of them in batter, drop them as you do them into a
+stewpan half-full of fat at a temperature of 430°, or that which will
+brown instantly a piece of bread dipped into it. To make the batter, mix
+two large tablespoonfuls of fine flour with four of cold water, stir in
+a tablespoonful of dissolved butter or of fine oil, the yolk of an egg,
+and a pinch of salt and pepper; when ready to use, beat the white of the
+egg to a strong froth, and mix with it. Do not fry more than two
+fritters at once; as you take them up, throw them on paper to absorb any
+grease clinging to them, serve on a napkin or ornamental dish-paper. If
+this recipe is closely followed, the fritters will be light, crisp,
+delicate morsels, melting in the mouth, and form besides a very pretty
+dish. Garnish with fried parsley; take care the parsley is thoroughly
+dry, put it into a small frying-basket, and immerse it for an instant in
+the fat in which the fritters are to be cooked. Turn it out on paper,
+dry, and serve.
+
+
+MARROW TOAST.
+
+Let the butcher break up a marrow-bone. Take out the marrow in as large
+pieces as possible, and put them into a stewpan with a little boiling
+water, rather highly salted. When the marrow has boiled for a minute,
+drain the water away through a fine strainer. Have ready a slice of
+lightly-toasted bread, place the marrow on it, and put it into a Dutch
+oven before the fire for five minutes, or until it is done. Sprinkle
+over it a little pepper and salt, and a small teaspoonful of parsley,
+chopped fine. The toast must be served very hot.
+
+
+CHICKEN IN ASPIC JELLY.
+
+Cut the white part of a cold boiled chicken, and as many similar pieces
+of cold ham, into neat rounds, not larger than a florin. Run a little
+aspic jelly into a fancy border mould, allow it to set, and arrange a
+decoration of boiled carrot and white savoury custard cut crescent
+shape, dipping each piece in melted aspic. Pour in a very little more
+jelly, and when it is set place the chicken and ham round alternately,
+with a sprig of chervil, or small salad, here and there. Put in a very
+small quantity of aspic to keep this in place, then, when nearly set,
+sufficient to cover it. Arrange another layer, this time first of ham
+then of chicken, fix them in the same way, and fill up the mould with
+aspic jelly. When the dish is turned out fill the centre with cold green
+peas, nicely seasoned, and garnish round with chopped aspic and little
+stars of savoury custard. To make this, soak a quarter of an ounce of
+Nelson's Gelatine in a gill of milk, dissolve it over the fire, and stir
+in a gill of thick cream, season to taste with cayenne pepper and salt,
+and, if liked, a little grate of nutmeg. Pour the custard on to a large
+dish, and when cold cut it into the required shapes.
+
+
+VEAL CUTLETS IN WHITE SAUCE.
+
+Cut six or seven cutlets, about half-an-inch thick, from a neck of veal,
+braise them in half-a-pint of good white stock with an onion, a small
+bunch of herbs, a bacon bone, and two or three peppercorns, until they
+are done. Let the cutlets get cool in the liquor, then drain them.
+Strain the liquor and make a white sauce with it; add a tablespoonful of
+thick cream and a quarter of an ounce of Nelson's Gelatine, dissolved in
+a gill of milk; season with salt and cayenne pepper, stirring
+occasionally until quite cold. Dip the cutlets in, smoothly coating one
+side, and before the sauce sets decorate them with very narrow strips of
+truffle in the form of a star. Cut as many pieces of cooked tongue or
+ham as there are cutlets, dish them alternately in a circle on a border
+of aspic, fill the centre with a salad composed of all kinds of cold
+cooked vegetables, cut with a pea-shaped cutter and seasoned with oil,
+vinegar, pepper, and salt. Garnish with aspic jelly cut lozenge shape
+and sprigs of chervil.
+
+
+KIDNEYS SAUTÉS.
+
+Like many other articles of diet, kidneys within the last ten years have
+been doubled in price, and are so scarce as to be regarded as luxuries.
+The method of cooking them generally in use is extravagant, and renders
+them tasteless and indigestible. Kidneys should never be cooked
+rapidly, and those persons who cannot eat them slightly underdone should
+forego them. One kidney dressed as directed in the following recipe will
+go as far as two cooked in the ordinary manner--an instance, if one were
+needed, of the economy of well-prepared food.
+
+Choose fine large kidneys, skin them and cut each the round way into
+thin slices: each kidney should yield from ten to twelve slices. Have
+ready a tablespoonful of flour highly seasoned with pepper and salt and
+well mixed together; dip each piece of kidney in it. Cut some neat thin
+squares of streaked bacon, fry them _very slowly_ in a little butter;
+when done, put them on the dish for serving, and keep hot whilst you
+_sauté_ the kidneys, which put into the fat the bacon was cooked in. In
+about a minute the gravy will begin to rise on the upper side, then turn
+the kidneys and let them finish cooking slowly; when they are done, as
+they will be in three to four minutes, the gravy will again begin to
+rise on the side which is uppermost. Put the kidneys on the dish with
+the bacon, and pour over them a spoonful or two of plain beef gravy, or
+water thickened with a little flour, boiled and mixed with the fat and
+gravy from the kidneys in the frying-pan. If there is too much fat in
+the pan, pour it away before boiling up the gravy. Serve the kidneys on
+a hot-water dish.
+
+
+TINNED KIDNEYS WITH MUSHROOMS.
+
+(_Tomoana Brand._)
+
+Dry a half-tin of champignons in a cloth, or, if convenient, prepare a
+similar quantity of fresh button mushrooms; add to these a few pieces
+of dried mushrooms, previously soaked for ten minutes in tepid water,
+put them into a stewpan with a slice of butter, and stir constantly for
+six minutes, then add two or three kidneys cut in small neat pieces, in
+the shape of dice is best, and continue stirring until the kidneys are
+hot through, taking care to do them slowly; at the last moment season
+with pepper and salt, and serve very hot. Garnish the dish with fried
+sippets of bread.
+
+
+KIDNEYS WITH PICCALILLI SAUCE.
+
+(_Tomoana Brand._)
+
+Take the kidneys out of the gravy, and cut them into six slices. Mix a
+small teaspoonful of curry powder with three teaspoonfuls of fine flour
+and a small pinch of salt. Dip each slice in this mixture, and when all
+are done put them in the frying-pan with a little butter, and let them
+get slowly hot through. When done, put the kidneys in the centre of a
+hot dish, and pour round them a sauce made as follows: Boil up the gravy
+of the kidneys, and stir into it sufficient minced piccalilli pickles to
+make it quite thick, add a teaspoonful of flour to a tablespoonful of
+the piccalilli vinegar, stir into the sauce, and when all has boiled up
+together, pour it round the kidneys.
+
+
+BROILED KIDNEYS.
+
+These are quite an epicure's dish, and care must be taken to cook them
+slowly. Having skinned the kidneys (they must not be split or cut) dip
+them for a moment in boiling fat, place them on the gridiron over a
+slow fire, turning them every minute. They will take ten to fifteen
+minutes to cook, and will be done as soon as the gravy begins to run.
+Place them on a hot dish rubbed over with butter, salt and pepper them
+rather highly. It must be understood that kidneys thus cooked ought to
+have the gravy in them, and that when they are cut at table it should
+run from them freely and in abundance.
+
+
+LAMB'S FRY.
+
+A really proper fry should consist not only of sweetbreads and liver,
+but of the heart, melt, brains, frill, and kidneys, each of which
+requires a different treatment. It is quite as easy to cook a fry
+properly as to flour and fry it hard and over-brown, as is too
+frequently done. Trim the sweetbreads neatly, and simmer them for a
+quarter of an hour in good white stock with an onion. When they are done
+take them up and put the brains in the gravy, allowing them to boil as
+fast as possible in order to harden them; let them get cold, then cut
+into slices, egg and bread-crumb them, and fry with the sweetbread in a
+little butter. After the brains are taken out of the gravy, put the
+slices of heart and melt in, and let them stew slowly until tender. When
+they are ready, flour them, and fry with the liver and frill until
+brown. Lastly, put the kidneys, cut in slices, into the pan, and very
+gently fry for about a minute. Shake a little flour onto the pan, stir
+it about until it begins to brown; then pour on to it the gravy, in
+which the sweetbreads, etc., were stewed, see it is nicely seasoned,
+and pour round the fry, which should be neatly arranged in the centre of
+the dish. Garnish with fried parsley.
+
+
+LAMB'S SWEETBREADS.
+
+These make an admirable breakfast dish, and can be partly prepared
+over-night. Trim and wash the sweetbreads, put them into a saucepan with
+sufficient well-flavoured stock to cover them, a minced onion and a
+sprig of lemon-thyme; boil gently for fifteen minutes, or a little
+longer if necessary. Take them up, drain, dip in egg and finely-sifted
+bread-crumbs mixed with a little flour, pepper, and salt. Fry very
+carefully, so as not to make it brown or hard, some small slices of
+bacon, keep warm whilst you fry the sweetbreads in the fat which has run
+from it, adding, if required, a little piece of butter or lard. For a
+breakfast dish, the sweetbreads should be served without gravy, but if
+for an _entrée_ the liquor in which they were stewed, with slight
+additions and a little thickening, can be poured round them in the dish.
+Calves' sweetbreads are prepared in the same manner as the above, and
+can either be fried, finished in a Dutch oven, or served white, with
+parsley and butter, or white sauce.
+
+
+VEAL À LA CASSEROLE.
+
+For this dish a piece of the fillet about three inches thick will be
+required, and weighing from two to three pounds. It should be cut from
+one side of the leg, without bone; but sometimes butchers object to
+give it, as cutting in this manner interferes with cutlets. In such a
+case a piece must be chosen near the knuckle, and the bone be taken out
+before cooking. For a larger party, a thick slice of the fillet,
+weighing about four pounds, will be found advantageous.
+
+With a piece of tape tie the veal into a round shape, flour, and put it
+into a stewpan with a small piece of butter, fry until it becomes brown
+on all sides. Then put half a pint of good gravy, nicely seasoned with
+pepper and salt, cover the stewpan closely, and set it on the stove to
+cook very slowly for at least four hours. When done, the veal will be
+exquisitely tender, full of flavour, but not the least ragged. Take the
+meat up, and keep hot whilst the gravy is reduced, by boiling without
+the lid of the saucepan, to a rich glaze, which pour over the meat and
+serve.
+
+
+BROWN FRICASSÉE OF CHICKEN.
+
+This is a brown fricassée of chicken, and is an excellent dish. No doubt
+the reason it is so seldom given is that, although easy enough to do, it
+requires care and attention in finishing it. Many of the best cooks, in
+the preparation of chickens for fricassée, cut them up before cooking,
+but we prefer to boil them whole, and afterwards to divide them, as the
+flesh thus is less apt to shrink and get dry. The chicken can be slowly
+boiled in plain water, with salt and onions, or, as is much better, in
+white broth of any kind. When the chicken is tender cut it up; take the
+back, and the skin, pinions of the wings, and pieces which do not seem
+nice enough for a superior dish, and boil them in a quart of the liquor
+in which it was boiled. Add mushroom trimmings, onions, and a sprig of
+thyme; boil down to one-half, then strain, take off all fat, and stir
+over the fire with the yolk of two eggs and an ounce of fine flour until
+thickened. Dip each piece of chicken in some of this sauce, and when
+they are cold pass them through fine bread-crumbs, then in the yolk of
+egg, and crumb again. Fry carefully in hot fat. Dish the chicken with a
+border of fried parsley, and the remainder of the gravy poured round the
+dish. This dish is generally prepared by French cooks by frying the
+chicken in oil, and seasoning with garlic; but unless the taste of the
+guests is well known, it is safer to follow the above recipe.
+
+
+CHICKEN SAUTÉ.
+
+Put any of the meat of the breast or of the wings without bone into a
+frying-pan with a little fresh butter or bacon fat. Cook them very
+slowly, turning repeatedly; if the meat has not been previously cooked
+it will take ten minutes, and five minutes if a _réchauffé_. Sprinkle
+with pepper, and serve with mushrooms or broiled bacon. The legs of
+cooked chickens are excellent _sautés_, but they should be boned before
+they are put into the pan.
+
+
+POTATO HASH.
+
+Put some cold potatoes chopped into the frying-pan with a little fat,
+stir them about for five minutes, then add to them an equal quantity of
+cold meat, cut into neat little squares, season nicely with pepper and
+salt, fry gently, stirring all the time, until thoroughly hot through.
+
+
+DRY CURRY.
+
+Fry a minced onion in butter until lightly browned, cut up the flesh of
+two cooked chicken legs, or any other tender meat, into dice, mix this
+with the onions, and stir them together over the fire until the meat is
+hot through; sprinkle over it about a small teaspoonful of curry-powder,
+and salt to taste. Having thoroughly mixed the meat with the
+curry-powder, pour over it a tablespoonful of milk or cream, and stir
+over the fire until the moisture has dried up. Celery salt may be used
+instead of plain salt, and some persons add a few drops of lemon-juice
+when the curry is finished.
+
+
+CROQUETTES.
+
+Croquettes of all kinds, fish, game, poultry or any delicate meats, can
+be successfully made on the following model: Whatever material is used
+must be finely minced or pounded. Care is required in making the sauce,
+if it is too thin it is difficult to mould the croquettes, and ice will
+be required to set it. Croquettes of game without any flavouring, except
+a little salt and cayenne, are generally acceptable as a breakfast dish.
+Preserved lobster makes very good croquettes for an _entrée_, and small
+scraps of any kind can thus be made into a very good dish. Put one ounce
+of fine flour into a stewpan with half a gill of cold water, stir this
+over a slow fire very rapidly until it forms a paste, then add one ounce
+of butter, and stir until well incorporated. Mix in a small teaspoonful
+of essence of shrimps or anchovies, with a pinch of salt and pepper.
+Take the stewpan off the fire, and stir the yolk of an egg briskly into
+the sauce; thoroughly mix it with half-a-pound of pounded fish or meat,
+spread it out on a plate until it is cool. Flour your hands, take a
+small piece of the croquette mixture, roll into a ball or into the shape
+of a cork, then pass it through very finely-sifted and dried
+bread-crumbs. Repeat the process until all the mixture is used; put the
+croquettes as you do them into a wire frying-basket, which shake very
+gently, when all are placed in it, in order to free them from
+superfluous crumbs. Have ready a stewpan half-full of boiling fat, dip
+the basket in, gently moving it about, and taking care the croquettes
+are covered with fat. In about a minute they will become a delicate
+brown, and will then be done. Turn them on a paper to absorb any
+superfluous fat, serve them on a napkin or ornamental dish paper. No
+more croquettes than will lie on the bottom of the basket without
+touching each other should be fried at once.
+
+
+MEAT CAKES À L'ITALIENNE.
+
+Mix very fine any kind of cold meat or chicken, taking care to have it
+free from skin and gristle, add to it a quarter of its weight of sifted
+bread-crumbs, a few drops of essence of anchovy, a little parsley,
+pepper and salt, and sufficient egg to moisten the whole. Flour your
+hands, roll the meat into little cakes about the size of a half-crown
+piece, then flatten the cakes with the back of a spoon, dip them in egg
+and fine bread-crumbs, and fry them in a little butter until lightly
+browned on the outside. Put them on a hot dish and garnish with boiled
+Italian paste.
+
+
+RAISED PORK PIE.
+
+Take a pound of meat, fat and lean, from the chump end of a fine
+fore-loin of pork, cut it into neat dice, mix a tablespoonful of water
+with it, and season with a large teaspoonful of salt and a small one of
+black pepper. To make the crust, boil a quarter of a pound of lard or
+clarified dripping in a gill and a half of water, and pour it hot on to
+one pound of flour, to which a good pinch of salt has been added. Mix
+into a stiff paste, pinch off enough of it to make the lid, and keep it
+hot. Flour your board and work the paste into a ball, then with the
+knuckles of your right hand press a hole in the centre, and mould the
+paste into a round or oval shape, taking care to keep it a proper
+thickness. Having put in the meat, join the lid to the pie, which raise
+lightly with both hands so as to keep it a good high shape, cut round
+the edge with a sharp knife, and make the trimmings into leaves to
+ornament the lid; and having placed these on, with a rose in the centre,
+put the pie on a floured baking-sheet and brush it over with yolk of
+egg.
+
+The crust of the pie should be cool and set before putting it into the
+oven, which should be a moderate heat. When the gravy boils out the pie
+is done. An hour and a half will bake a pie of this size. Make a little
+gravy with the bones and trimmings of the pork, and to half-a-pint of it
+add a quarter of an ounce of Nelson's Gelatine, and nicely season with
+pepper and salt. When the pie is cold remove the rose from the top, make
+a little hole, insert a small funnel, and pour in as much gravy as the
+pie will hold. Replace the rose on the top, and put the pie on a dish
+with a cut paper.
+
+If preferred, the pie can be made in a tin mould; but the crust is nicer
+raised by the hand. A great point to observe is to begin moulding the
+crust whilst it is hot, and to get it finished as quickly as possible.
+
+
+VEAL AND HAM PIE.
+
+Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a
+quarter of a pound of ham into dice, season with a teaspoonful of salt
+and another of black pepper, put the meat into the crust, and finish as
+for pork pie. Add a quarter of an ounce of Nelson's Gelatine--previously
+soaked in cold water, and then dissolved--to a teacupful of gravy made
+from the veal trimmings.
+
+
+PORK SAUSAGES.
+
+When a pig is cut up in the country, sausages are usually made of the
+trimmings; but when the meat has to be bought, the chump-end of a
+fore-loin will be found to answer best. The fine well-fed meat of a
+full-grown pig, known in London as "hog-meat," is every way preferable
+to that called "dairy-fed pork." The fat should be nearly in equal
+proportion to the lean, but of course this matter must be arranged to
+suit the taste of those who will eat the sausages. If young pork is
+used, remove the skin as thinly as you can--it is useful for various
+purposes--and then with a sharp knife cut all the flesh from the bones,
+take away all sinew and gristle, and cut the fat and lean into strips.
+Some mincing-machines require the meat longer than others; for Kent's
+Combination, cut it into pieces about an inch long and half-an-inch
+thick. To each pound of meat put half a gill of gravy made from the
+bones, or water will do; then mix equally with it two ounces of
+bread-crumbs, a large teaspoonful of salt, a small one of black pepper,
+dried sage, and a pinch of allspice. This seasoning should be well mixed
+with the bread, as the meat will then be flavoured properly throughout
+the mass. Arrange the skin on the filler, tie it at the end, put the
+meat, a little at a time, into the hopper, turn the handle of the
+machine briskly, and take care the skin is only lightly filled. When the
+sausages are made, tie the skin at the other end, pinch them into shape,
+and then loop them by passing one through another, giving a twist to
+each as you do them. Sausage-skins, especially if preserved, should be
+well soaked before using, or they may make the sausages too salt. It is
+a good plan to put the skin on the water-tap and allow the water to run
+through it, as thus it will be well washed on the inside. Fifteen to
+twenty minutes should be allowed for frying sausages, and when done they
+should be nicely browned. A little butter or lard is best for frying,
+and some pieces of light bread may be fried in it when the sausages are
+done, and placed round the dish by way of garnish. Cooks cannot do
+better than remember Dr. Kitchener's directions for frying sausages.
+After saying, "They are best when quite fresh made," he adds: "put a bit
+of butter or dripping into a clean frying-pan; as soon as it is melted,
+before it gets hot, put in the sausages, and shake the pan for a minute,
+and keep turning them. Be careful not to break or prick them in so
+doing. Fry them over a very slow fire till they are nicely browned on
+all sides. The secret of frying sausages is to let them get hot very
+gradually; they then will not break if they are not stale. The common
+practice to prevent them bursting is to prick them with a fork, but this
+lets the gravy out."
+
+
+
+
+PUDDINGS.
+
+***
+
+
+CUSTARD PUDDING.
+
+We give this pudding first because it affords an opportunity for giving
+hints on making milk puddings generally, and because, properly made,
+there is no more delicious pudding than this. It is besides most useful
+and nutritious, not only for the dinner of healthy people, but for
+children and invalids. But few cooks, however, make it properly; as a
+rule too many eggs are used, to which the milk is added cold, and the
+pudding is baked in a quick oven. The consequence is that the pudding
+curdles and comes to table swimming in whey; or, even if this does not
+happen, the custard is full of holes and is tough.
+
+In the first place, milk for all puddings with eggs should be poured on
+to the eggs boiling hot; in the next, the baking must be very slowly
+done, if possible, as directed in the recipe; the dish containing the
+pudding to be placed in another half-full of water. This, of course,
+prevents the baking proceeding too rapidly, and also prevents the
+pudding acquiring a sort of burned greasy flavour, which is injurious
+for invalids. Lastly, too many eggs should not be used; the quantity
+given, two to the pint of milk, is in all cases quite sufficient, and
+will make a fine rich custard.
+
+We never knew a pudding curdle, even with London milk a day old, if all
+these directions were observed; but it is almost needless to say, that
+the pudding made with new rich milk is much finer than one of inferior
+milk.
+
+Boil a pint and a half of milk with two ounces of lump sugar, or rather
+more if a sweet pudding is liked, and pour it boiling hot on three eggs
+lightly beaten--that is, just sufficiently so to mix whites and yolks.
+Flavour the custard with nutmeg, grated lemon-peel, or anything which
+may be preferred and pour it into a tart-dish. Place this dish in
+another three-parts full of boiling water, and bake slowly for forty
+minutes, or until the custard is firm. There is no need to butter the
+dish if the pudding is baked as directed.
+
+
+SOUFFLÉ PUDDING.
+
+This is a delicious pudding, and to insure its success great care and
+exactness are required. In the first place, to avoid failure it is
+necessary that the butter, flour, sugar, and milk, should be stirred
+long enough over a moderate fire to make a stiff paste, because if this
+is thin the eggs will separate, and the pudding when done resemble a
+batter with froth on the top.
+
+Before beginning to make the pudding, prepare a pint tin by buttering it
+inside and fastening round it with string on the outside a buttered band
+of writing-paper, which will stand two inches above the tin and prevent
+the pudding running over as it rises. Melt an ounce of butter in a
+stewpan, add one ounce of sifted sugar, stir in an ounce and a half of
+Vienna flour, mix well together, add a gill of milk, and stir over the
+fire with a wooden spoon until it boils and is thick. Take the stewpan
+off the fire, beat up the yolks of three eggs with half a teaspoonful of
+extract of vanilla, and stir a little at a time into the paste, to
+insure both being thoroughly mixed together. Put a small pinch of salt
+to the whites of four eggs, whip them as stiff as possible, and stir
+lightly into the pudding, which pour immediately into the prepared
+mould. Have ready a saucepan with enough boiling water to reach a little
+way up the tin, which is best placed on a trivet, so that the water
+cannot touch the paper band. Let the pudding steam very gently for
+twenty minutes, or until it is firm in the middle, and will turn out.
+
+For sauce, boil two tablespoonfuls of apricot jam in a gill of water,
+with two ounces of lump sugar, stir in a wine-glassful of sherry, add a
+few drops of Nelson's Vanilla Flavouring, pour over the pudding and
+serve.
+
+
+OMELET SOUFFLÉ.
+
+Put the yolks of two eggs into a basin with an ounce of sifted sugar and
+a few drops of Nelson's Vanilla Essence; beat the yolks and sugar
+together for six minutes, or until the mixture becomes thick. Then whip
+the whites very stiff, so that they will turn out of the basin like a
+jelly. Mix the yolks and whites lightly together, have ready an ounce of
+butter dissolved in the omelet-pan, pour in the eggs, hold this pan over
+a slow fire for two minutes, then put the frying-pan into a quick oven
+and bake until the omelet has risen; four minutes ought to be
+sufficient to finish the omelet in the oven; when done, slide it on to a
+warm dish, double it, sift sugar over, and serve instantly.
+
+
+SPONGE SOUFFLÉ.
+
+Cover the bottom of a tart-dish with sponge-cakes, pour over a little
+brandy and sherry; put in a moderate oven until hot, then pour on the
+cakes an egg whip made of two packets of Nelson's Albumen, beaten to a
+strong froth with a little sugar. Bake for a quarter of an hour in a
+slow oven.
+
+
+CABINET PUDDING.
+
+Butter very thickly a pint pudding-basin, and cover it neatly with
+stoned muscatel raisins, the outer side of them being kept to the basin.
+Lightly fill up the basin with alternate layers of sponge-cake and
+ratafias, and when ready to steam the pudding, pour by degrees over the
+cake a custard made of half-a-pint of boiling milk, an egg, three lumps
+of sugar, a tablespoonful of brandy, and a little lemon flavouring.
+Cover the basin with a paper cap and steam or boil gently for
+three-quarters of an hour. Great care should be taken not to boil
+puddings of this class fast, as it renders them tough and flavourless.
+
+
+BRANDY SAUCE.
+
+Mix a tablespoonful of fine flour with a gill of cold water, put it into
+a gill of boiling water, and, having stirred over the fire until it is
+thick, add the yolk of an egg. Continue stirring for five minutes, and
+sweeten with two ounces of castor sugar. Mix a wine-glass of brandy with
+two tablespoonfuls of sherry, stir it into the sauce, and pour it round
+the pudding. If liked, a grate of nutmeg may be added to the sauce, and,
+if required to be rich, an ounce of butter may be stirred in before the
+brandy.
+
+
+WARWICKSHIRE PUDDING.
+
+Butter a pint-and-a-half tart-dish, lay in it a layer of light bread,
+cut thin, on this sprinkle a portion of two ounces of shred suet, and of
+one ounce of lemon candied-peel, chopped very fine. Fill the dish
+lightly with layers of bread, sprinkling over each a little of the suet
+and peel.
+
+Boil a pint of milk with two ounces of sugar, pour it on two eggs,
+beaten for a minute, and add it to the pudding just before putting it
+into the oven; a little of Nelson's Essence of Lemon or Almonds may be
+added to the custard. Bake the pudding in a very slow oven for an hour.
+
+
+VANILLA RUSK PUDDING.
+
+Dissolve, but do not oil, an ounce of butter, mix in a quarter of a
+pound of sifted sugar, stir over the fire for a few minutes, add an egg
+well beaten, and half a teaspoonful of Nelson's Vanilla Extract, or as
+much as will give a good flavour to the paste, which continue stirring
+until it gets thick.
+
+Spread four slices of rusk with the vanilla paste, put them in a
+buttered tart-dish. Boil half-a-pint of new milk, pour it on to an egg
+well beaten, then add it to the rusk, and put the pudding to bake in a
+slow oven for an hour. Turn out when done, and sift sugar over the
+pudding. If a superior pudding is desired, boil a tablespoonful of
+apricot jam in a teacupful of plain sugar syrup, add a little vanilla
+flavouring, and pour over the pudding at the moment of serving.
+
+
+JUBILEE PUDDING.
+
+Pour a pint of boiling milk on two ounces of Rizine, stir over the fire
+for ten minutes, add half an ounce of butter, the yolks of two eggs, an
+ounce of castor sugar, and six drops of Nelson's Essence of Almonds. Put
+the pudding into a buttered pie-dish, and bake in a moderate oven for a
+quarter of an hour. When taken from the oven, spread over it a thin
+layer of apricot jam, and on this the whites of the eggs beaten to a
+strong froth, with half an ounce of castor sugar. Return the pudding to
+a slow oven for about four minutes, in order to set the meringue.
+
+
+NATAL PUDDING.
+
+Soak half-an-ounce of Nelson's Gelatine in half-a-pint of cold water
+until it is soft, when add the grated peel of half a lemon, the juice of
+two lemons, the beaten yolks of three eggs, and six ounces of lump sugar
+dissolved in half-a-pint of boiling water. Stir the mixture over the
+fire until it thickens, taking care that it does not boil. Have ready
+the whites of the eggs well whisked, stir all together, pour into a
+fancy mould, which put into a cold place until the pudding is set.
+
+
+QUEEN'S PUDDING.
+
+Half-a-pound of bread-crumbs, a pint of new milk, two ounces of butter,
+the yolks of four eggs, and a little Nelson's Essence of Lemon. Boil the
+bread-crumbs and milk together, then add the sugar, butter, and eggs;
+when these are well mixed, bake in a tart-dish until a light brown. Then
+put a layer of strawberry jam, and on the top of this the whites of the
+eggs beaten to a stiff froth, with a little sifted sugar. Smooth over
+the meringue with a knife dipped in boiling water, and bake for ten
+minutes in a slow oven.
+
+
+CHOCOLATE PUDDING.
+
+Boil half-a-pound of light stale bread in a pint of new milk. Stir
+continually until it becomes a thick paste; then add an ounce of butter,
+a quarter of a pound of sifted sugar, and two large teaspoonfuls of
+Schweitzer's Cocoatina, with a little Nelson's Essence of Vanilla. Take
+the pudding off the fire, and mix in, first, the yolks of three eggs,
+then the whites beaten to a strong froth. Put into a buttered tart-dish
+and bake in a moderate oven for three-quarters of an hour.
+
+
+COCOA-NUT PUDDING.
+
+Choose a large nut, with the milk in it, grate it finely, mix it with an
+equal weight of finely-sifted sugar, half its weight of butter, the
+yolks of four eggs, and the milk of the nut. Let the butter be beaten to
+a cream, and when all the other ingredients are mixed with it, add the
+whites of the eggs, whisked to a strong froth. Line a tart-dish with
+puff-paste, put in the pudding mixture and bake slowly for an hour.
+Butter a sheet of paper and cover the top of the pudding, as it should
+not get brown.
+
+
+RASPBERRY AND CURRANT PUDDING.
+
+Stew raspberries and currants with sugar and water, taking care to have
+plenty of juice. Cut the crumb of a stale tin-loaf in slices about
+half-an-inch thick and put in a pie-dish, leaving room for the bread to
+swell, with alternate layers of fruit, until the dish is full. Then put
+in as much of the juice as you can without causing the bread to rise.
+When it is soaked up put in the rest of the juice, cover with a plate,
+and let the pudding stand until the next day. When required for use turn
+out and pour over it a good custard or cream. The excellence of this
+pudding depends on there being plenty of syrup to soak the bread
+thoroughly. This is useful when pastry is objected to.
+
+
+THE CAPITAL PUDDING.
+
+Shred a quarter of a pound of suet, mix it with half a pound of flour,
+one small teaspoonful each of baking-powder and carbonate of soda, then
+add four tablespoonfuls of strawberry or raspberry jam, and stir well
+with a gill of milk. Boil for four hours in a high mould, and serve with
+wine or fruit sauce. The latter is made by stirring jam into thin butter
+sauce.
+
+
+ITALIAN FRITTERS.
+
+Cut slices of very light bread half-an-inch thick, with a round
+paste-cutter, divide them into neat shapes all alike in size. Throw them
+into boiling fat and fry quickly of a rich golden brown, dry them on
+paper, place on a dish, and pour over orange or lemon syrup, or any kind
+of preserve made hot. Honey or golden syrup may be used for those who
+like them.
+
+
+DUCHESS OF FIFE'S PUDDING.
+
+Boil two ounces of rice in a pint of milk until quite tender. When done,
+mix with it a quarter of an ounce of Nelson's Gelatine soaked in a
+tablespoonful of water. Line the inside of a plain mould with the rice,
+and when it is set fill it up with half-a-pint of cream, whipped very
+stiff and mixed with some nice preserve, stewed fruit, or marmalade.
+After standing some hours turn out the pudding, and pour over it a
+delicate syrup made of the same fruit as that put inside the rice.
+
+
+WELSH CHEESECAKE.
+
+Dry a quarter of a pound of fine flour, mix with two ounces of sifted
+loaf-sugar, and add it by degrees to two ounces of butter beaten to a
+cream; then work in three well-beaten eggs, flavour with Nelson's
+Essence of Lemon. Line patty-pans with short crust, put in the above
+mixture, and bake in a quick oven.
+
+
+FRIAR'S OMELET.
+
+Make six moderate-sized apples into sauce, sweeten with powdered
+loaf-sugar, stir in two ounces of butter, and when cold, mix with two
+well-beaten eggs. Butter a tart-dish, and strew the bottom and sides
+thickly with bread-crumbs, then put in the apple-sauce, and cover with
+bread-crumbs to the depth of a quarter of an inch, put a little
+dissolved butter on the top, and bake for an hour in a good oven. When
+done, turn it out, and sift sugar over it.
+
+
+COMPOTE OF APPLES WITH FRIED BREAD.
+
+Bake a dozen good cooking apples, scrape out the pulp, boil this with
+half-a-pound of sugar to a pound of pulp, until it becomes stiff. It
+must be stirred all the time it is boiling. When done, place the compote
+in the centre of the dish, piling it up high. Have ready some triangular
+pieces of fried bread, arrange some like a crown on the top, the
+remainder at the bottom of the compote. Have ready warmed half a pot of
+apricot marmalade mixed with a little plain sugar-syrup, and pour it
+over the compote, taking care that each piece of bread is well covered.
+
+
+APPLE FOOL.
+
+Bake good sharp apples; when done, remove the pulp and rub it through a
+sieve, sweeten and flavour with Nelson's Essence of Lemon; when cold add
+to it a custard made of eggs and milk, or milk or cream sweetened will
+be very good. Keep the fool quite thick. Serve with rusks or sponge
+finger biscuits.
+
+
+APPLE MERINGUE.
+
+Beat up two packets of Nelson's Albumen with six small teaspoonfuls of
+water, and stir them into half-a-pound of stiff apple-sauce flavoured
+with Nelson's Essence of Lemon. Put the meringue on a bright tin or
+silver dish, pile it up high in a rocky shape, and bake in a quick oven
+for ten minutes.
+
+
+STEWED PEARS WITH RICE.
+
+Put four large pears cut in halves into a stewpan with a pint of claret,
+Burgundy, or water, and eight ounces of sugar, simmer them until
+perfectly tender. Take out the pears and let the syrup boil down to
+half; flavour it with vanilla. Have ready a teacupful of rice, nicely
+boiled in milk and sweetened, spread it on a dish, lay the pears on it,
+pour the syrup over, and serve. This is best eaten cold.
+
+
+COMPOTE OF PRUNES.
+
+Wash the fruit in warm water, put it on to boil in cold water in which
+lump sugar has been dissolved. To a pound of prunes put half-a-pound of
+sugar, a pint of water, with the thin rind and juice of a lemon. Let
+them simmer for an hour, or until so tender that they will mash when
+pressed. Strain the fruit and set it aside. Boil the syrup until it
+becomes very thick and is on the point of returning to sugar, then pour
+it over the prunes, turn them about so that they become thoroughly
+coated, taking care not to break them, let them lie for twelve hours,
+then pile up on a glass dish for dessert.
+
+
+
+
+ON JELLY-MAKING.
+
+***
+
+
+It is within the memory of many persons that jelly was only to be made
+from calves' feet by a slow, difficult, and expensive process. There is,
+indeed, a story told of the wife of a lawyer, early in this century,
+having appropriated some valuable parchment deeds to make jelly, when
+she could not procure calves' feet. But the secret that it could be so
+made was carefully guarded by the possessors of it, and it was not until
+the introduction of Nelson's Gelatine that people were brought to
+believe that jelly could be made other than in the old-fashioned way.
+Even now there is a lingering superstition that there is more
+nourishment in jelly made of calves' feet than that made from Gelatine.
+The fact is, however, that Gelatine is equally nutritious from whatever
+source it is procured. Foreign Gelatine, as is well known, does
+sometimes contain substances which, if not absolutely deleterious, are
+certainly undesirable; but Messrs. Nelson warrant their Gelatine of
+equal purity with that derived from calves' feet.
+
+It is unnecessary to enlarge on the economy both in time and money of
+using Gelatine, or the more certain result obtained from it. If the
+recipe given for making "a quart of jelly" is closely followed, a most
+excellent and brilliant jelly will be produced. Many cooks get worried
+about their jelly-bags, and are much divided in opinion as to the best
+kind to use. It is not a point of great consequence whether a felt or
+close flannel is selected. We incline to the latter, which must be of
+good quality, and if the material is not thick it should be used double.
+
+When put away otherwise than perfectly clean and dry, or when stored in
+a damp place, flannel bags are sure to acquire a strong mouldy flavour,
+which is communicated to all jelly afterwards strained through them.
+
+The great matter, therefore, to observe in respect of the jelly-bag, is
+that it be put away in a proper condition, that is, perfectly free from
+all stiffness and from any smell whatever.
+
+As soon as the bag is done with, turn it inside out, throw it into a pan
+of boiling water, stir it about with a spoon until it is cleansed. Then,
+have another pan of boiling water, and again treat the bag in the same
+manner. Add as much cold water as will enable you to wring the bag out
+dry, or it can be wrung out in a cloth. This done, finally rinse in hot
+water, wring, and, if possible, dry the bag in the open air. See that it
+is perfectly free from smell; if not, wash in very hot water again. Wrap
+the bag in several folds of clean paper and keep it in a dry place.
+
+A thing to be observed is that, if the jelly is allowed to come very
+slowly to boiling-point it will be more effectually cleared, as the
+impurities of the sugar and the thicker portions of the lemons thus rise
+more surely with the egg than if this part of the process is too rapidly
+carried out. In straining, if the jelly is well made, it is best to
+pour all into the bag at one time, doing it slowly, so as not to break
+up the scum more than necessary. Should the jelly not be perfectly
+bright on a first straining, it should be kept hot, and slowly poured
+again through the bag. The contents of the bag should not be disturbed,
+nor should the slightest pressure be applied, as this is certain to
+cloud the jelly. If brandy is used, it should be put in after the jelly
+is strained, as by boiling both the spirit and flavour of it are lost.
+
+IN ORDER THAT JELLY MAY TURN OUT WELL, DO NOT PUT IT INTO THE MOULD
+UNTIL IT IS ON THE POINT OF SETTING. If attention is paid to this there
+will never be any difficulty in getting jelly to turn out of a mould,
+and putting it into hot water or using hot cloths will be unnecessary. A
+mould should be used as cold as possible, because then when the jelly
+comes into contact with it, it is at once set and cannot stick. Any kind
+of mould may be used. If the direction to put the jelly in _when just
+setting_ is followed, it will turn out as well from an earthenware as
+from a copper mould.
+
+It should be unnecessary to say that the utmost cleanliness is
+imperative to insure the perfection of jelly. So delicate a substance
+not only contracts any disagreeable flavour, but is rendered cloudy by
+the least touch of any greasy spoon, or by a stewpan which has not been
+properly cleansed.
+
+
+HOW TO USE GELATINE.
+
+There are a few points connected with the use of Gelatine for culinary
+purposes which cannot be too strongly impressed upon housekeepers and
+cooks.
+
+1. Gelatine should always be soaked in cold water till it is thoroughly
+saturated--say, till it is so soft that it will tear with the
+fingers--whether this is specified in the recipe or not.
+
+2. Nelson's Gelatine being cut very fine will soak in about an hour, but
+whenever possible it is desirable to give it a longer time. When
+convenient, it is a good plan to put Gelatine to soak over-night. It
+will then dissolve in liquid below boiling-point.
+
+When jelly has to be cleared with white of egg do not boil it longer
+than necessary. Two minutes is quite sufficient to set the egg and
+clarify the jelly.
+
+Use as little Gelatine as possible; that is to say, never use more than
+will suffice to make a jelly strong enough to retain its form when
+turned out of the mould. The prejudice against Gelatine which existed in
+former years was doubtless caused by persons unacquainted with its
+qualities using too large a quantity, and producing a jelly hard, tough,
+and unpalatable, which compared very unfavourably with the delicate
+jellies they had been accustomed to make from calves' feet, the delicacy
+of which arose from the simple fact that the Gelatine derived from
+calves' feet is so weak that it is almost impossible to make the jellies
+too strong.
+
+Persons accustomed to use Gelatine will know that its "setting" power is
+very much affected by the temperature. In the recipes contained in the
+following pages the quantity of Gelatine named is that which experience
+has shown to be best suited to the average temperature of this country.
+In hot weather and foreign climates a little more Gelatine should be
+added.
+
+
+TO MAKE A QUART OF BRILLIANT JELLY.
+
+Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water
+for two or three hours, and then add the same quantity of boiling water;
+stir until dissolved, and add the juice and peel of two lemons, with
+wine and sugar sufficient to make the whole quantity one quart; have
+ready the white and shell of an egg, well beaten together, or a packet
+of Nelson's Albumen, and stir these briskly into the jelly; boil for two
+minutes without stirring it; remove from the fire, allow it to stand two
+minutes, and strain through a close flannel bag. Let it be on the point
+of setting before putting into the mould.
+
+
+AN ECONOMICAL JELLY.
+
+For general family use it is not necessary to clear jelly through the
+bag, and a quart of excellent jelly can be made as follows: Soak one
+ounce of Nelson's Gelatine in half-a-pint of cold water for two or three
+hours, then add a 3d. packet of Nelson's Citric Acid and three-quarters
+of a pound of loaf sugar; pour on half-a-pint of boiling water and
+half-a-pint of sherry, orange or other wine (cold), and add one-twelfth
+part of a bottle of Nelson's Essence of Lemon; stir for a few minutes
+before pouring into the moulds.
+
+The effect of citric acid in the above quantity is to make the jelly
+clearer. When this is not of consequence, a third of a packet can be
+used, and six ounces of sugar. Wine can be omitted if desired, and water
+substituted for it. Ginger-beer makes an excellent jelly for those who
+do not wish for wine, and hedozone is also very good.
+
+
+JELLY WITH FRUIT.
+
+This is an elegant sweetmeat, and with clear jelly and care in moulding,
+can be made by inexperienced persons, particularly if Nelson's Bottled
+Jelly is used. If the jelly is home-made the recipe for making a "quart
+of jelly" will be followed. When the jelly is on the point of setting,
+put sufficient into a cold mould to cover the bottom of it. Then place
+in the centre, according to taste, any fine fruit you choose, a few
+grapes, cherries, strawberries, currants, anything you like, provided it
+is not too heavy to break the jelly. Put in another layer of jelly, and
+when it is set enough, a little more fruit, then fill up your mould with
+jelly, and let it stand for some hours.
+
+
+RIBBON JELLY.
+
+Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water
+for twenty minutes, then add the same quantity of boiling water. Stir
+until dissolved, and add the juice and peel of two lemons, with wine and
+sugar sufficient to make the whole quantity one quart. Have ready the
+white and shell of an egg, well beaten together, and stir these briskly
+into the jelly; then boil for two minutes without stirring, and remove
+it from the fire; allow it to stand two minutes, then strain it through
+a close flannel bag. Divide the jelly in two equal parts, leaving one
+pint of a yellow colour, and adding a few drops of prepared cochineal to
+colour the remainder a bright red. Put a small quantity of red jelly
+into a mould previously soaked in cold water. Let this set, then pour in
+a small quantity of the pale jelly, and repeat this until the mould is
+full, taking care that each layer is perfectly firm before pouring in
+the other. Put it in a cool place, and the next day turn it out. Or, the
+mould may be partly filled with the yellow jelly, and when this is
+thoroughly set, fill up with the red.
+
+Ribbon jelly and jelly of two colours can be made in any pretty fancy
+mould (there are many to be had for the purpose); of course one colour
+must always be perfectly firm before the other is put in, or the effect
+would be spoilt by the two colours running into each other. Ribbon jelly
+can be made with two kinds of Nelson's Bottled Jelly. The Sherry will be
+used for the pale, and Cherry or Port Wine jelly for the red colour.
+Thus an elegant jelly will be made in a few minutes.
+
+
+CLARET JELLY.
+
+Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes in
+half-a-pint of cold water, then dissolve. Add three-quarters of a pound
+of sugar, a pot of red-currant jelly, and a bottle of good ordinary
+claret, and stir over the fire till the sugar is dissolved. Beat the
+whites and shells of three eggs, stir them briskly into the preparation,
+boil for two minutes longer, take it off the fire, and when it has stood
+for two minutes pass it through the bag. This should be a beautiful red
+jelly, and perfectly clear.
+
+
+COFFEE JELLY.
+
+Soak an ounce of Nelson's Gelatine in half-a-pint of water for an hour
+or more, dissolve it in a pint-and-a-half of boiling water with
+half-a-pound of sugar. Clear it with white of egg, and run through a
+jelly-bag as directed for making "a quart of brilliant jelly." This
+done, stir in a tablespoonful, or rather more if liked, of Allen and
+Hanbury's Café Vierge, which is a very fine essence of coffee. Or,
+instead of dissolving the Gelatine in water, use strong coffee.
+
+
+COCOA JELLY.
+
+Make half-a-pint of cocoa from the nibs, taking care to have it clear.
+Soak half-an-ounce of Nelson's Gelatine in half-a-pint of water; add a
+quarter of a pound of sugar, dissolve, and clear the jelly with the
+whites and shells of two eggs in the usual way. Flavour with Nelson's
+Essence of Vanilla after the jelly has been through the bag.
+
+When a clear jelly is not required, the cocoa can be made of
+Schweitzer's Cocoatina, double the quantity required for a beverage
+being used. Mix this with half-an-ounce of Nelson's Gelatine and flavour
+with vanilla.
+
+
+ORANGES FILLED WITH JELLY.
+
+Cut a small round from the stalk end of each orange, and scoop out the
+inside. Throw the skins into cold water for an hour to harden them,
+drain, and when quite dry inside, half fill with pink jelly. Put in a
+cool place, and when the jelly is firm, fill up with pale jelly or
+blanc-mange; set aside again, and cut into quarters before serving.
+Arrange with a sprig of myrtle between each quarter. Use lemons instead
+of oranges if preferred.
+
+
+ORANGE FRUIT JELLY.
+
+Boil half-a-pound of lump sugar in a gill of water until melted. Stir in
+half-an-ounce of Nelson's Gelatine previously soaked in a gill of cold
+water; when it is dissolved beat a little, and let it stand until cold.
+Rub four lumps of sugar on the peel of two fine oranges, so as to get
+the full and delicate flavour; add this sugar with the juice of a lemon
+and sufficient orange juice strained to make half-a-pint to the above.
+Beat well together, and when on the point of setting, add the fruit of
+two oranges prepared as follows: Peel the oranges, cut away all the
+white you can without drawing the juice, divide the orange in quarters,
+take out seeds and all pith, and cut the quarters into three or four
+pieces. Mix these with the jelly, which at once put into a mould,
+allowing it to stand a few hours before turning out.
+
+
+APPLE JELLY.
+
+Take one pound of apples, peel them with a sharp knife, cut them in two,
+take out the core, and cut the fruit into small pieces. Place the apples
+in a stewpan, with three ounces of lump sugar, half-a-pint of water, a
+small teaspoonful of Nelson's Citric Acid, and six drops of Nelson's
+Essence of Lemon. Put the stewpan on the fire, and boil the apples till
+they are quite tender, stirring occasionally to prevent the fruit
+sticking to the bottom of the pan; or the apples can be steamed in a
+potato-steamer, afterwards adding lemon-juice and sugar. Soak an ounce
+of Nelson's Gelatine in a gill of cold water, dissolve it, and when the
+apples are cooked to a pulp, place a hair sieve over a basin and rub the
+apples through with a wooden spoon; stir the melted Gelatine into the
+apples, taking care that it is quite smoothly dissolved. If liked,
+colour part of the apples by stirring in half a spoonful of cochineal
+colouring.
+
+Rinse a pint-and-a-half mould in boiling water, and then in cold water;
+ornament the bottom of the mould with pistachio nuts cut in small
+pieces, or preserved cherries, according to taste. When on the point of
+setting put the apples into the mould, and if any part of the apples are
+coloured, fill the mould alternately with layers of coloured and plain
+apples. Stand the mould aside in a cool place to set the apples, then
+turn out the jelly carefully on a dish, and send to table with cream
+whipped to a stiff froth.
+
+
+LEMON SPONGE.
+
+To an ounce of Nelson's Gelatine add one pint of cold water, let it
+stand for twenty minutes, then dissolve it over the fire, add the rind
+of two lemons thinly pared, three-quarters of a pound of lump sugar,
+and the juice of three lemons; boil all together two minutes, strain it
+and let it remain till nearly cold, then add the whites of two eggs well
+beaten, and whisk ten minutes, when it will become the consistence of
+sponge. Put it lightly into a glass dish immediately, leaving it in
+appearance as rocky as possible.
+
+This favourite sweetmeat is also most easily and successfully made with
+Nelson's Lemon Sponge. Dissolve the contents of a tin in half-a-pint of
+boiling water, let it stand until it is on the point of setting, then
+whip it until very white and thick.
+
+If any difficulty is experienced in getting the Lemon Sponge out of the
+tin, set it in a saucepan of boiling water for fifteen minutes. In cold
+weather also, should the sponge be slow in dissolving, put it in a
+stewpan with the boiling water and stir until dissolved; but do not boil
+it. It is waste of time to begin whipping until the sponge is on the
+point of setting. A gill of sherry may be added if liked, when the
+whipping of the sponge is nearly completed. Put the sponge into a mould
+rinsed with cold water. It will be ready for use in two or three hours.
+A very pretty effect is produced by ornamenting this snow-white sponge
+with preserved barberries, or cherries, and a little angelica cut into
+pieces to represent leaves.
+
+
+STRENGTHENING JELLY.
+
+Put one ounce each of sago, ground rice, pearl barley, and Nelson's
+Gelatine--previously soaked in cold water--into a saucepan, with two
+quarts of water; boil gently till the liquid is reduced one-half. Strain
+and set aside till wanted. A few spoonfuls of this jelly may be
+dissolved in broth, tea, or milk. It is nourishing and easily digested.
+
+
+DUTCH FLUMMERY.
+
+To an ounce and a half of Nelson's Patent Gelatine add a pint of cold
+water; let it steep, then pour it into a saucepan, with the rinds of
+three lemons or oranges; stir till the Gelatine is dissolved; beat the
+yolk of three eggs with a pint of good raisin or white wine, add the
+juice of the fruit, and three-quarters of a pound of lump sugar. Mix the
+whole well together, boil one minute, strain through muslin, stir
+occasionally till cold; then pour into moulds.
+
+
+ASPIC JELLY.
+
+Were it not for the trouble of making Aspic Jelly, it would be more
+generally used than it is, for it gives not only elegance but value to a
+number of cold dishes. We have now the means of making this with the
+greatest ease, rapidity, and cheapness. Soak an ounce of Nelson's
+Gelatine in a pint of cold water, dissolve it in a pint of boiling
+water, add a large teaspoonful of salt, a tablespoonful of French
+vinegar, and the contents of a tin of Nelson's Extract of Meat dissolved
+in a gill of boiling water. Wash the shell of an egg before breaking it,
+beat up white and shell to a strong froth, and stir into the aspic. Let
+it come slowly to the boil, and when it has boiled two minutes, let it
+stand for another two minutes, then strain through a flannel bag kept
+for the purpose. If a stiff aspic is required, use rather less water.
+
+
+HOW TO MAKE A JELLY-BAG.
+
+The very stout flannel called double-mill, used for ironing blankets, is
+a good material for a jelly-bag. Take care that the seam of the bag be
+stitched twice, to secure the jelly against unequal filtration. The bag
+may, of course, be made any size, but one of twelve or fourteen inches
+deep, and seven or eight across the mouth, will be sufficient for
+ordinary use. The most convenient way of using the bag is to tie it upon
+a hoop the exact size of the outside of its mouth, and to do this tape
+should be sewn round it at equal distances.
+
+If there is no jelly-bag in a house, a good substitute may be made thus:
+Take a clean cloth folded over corner-ways, and sew it up one side,
+making it in the shape of a jelly-bag. Place two chairs back to back,
+then take the sewn-up cloth and hang it between the two chairs by
+pinning it open to the top bar of each chair. Place a basin underneath
+the bag. Here is another substitute: Turn a kitchen stool upside down,
+and tie a fine diaper broth napkin, previously rinsed in hot water, to
+the four legs, place a basin underneath and strain through the napkin.
+
+
+
+
+CREAMS.
+
+***
+
+
+The careful housekeeper of modern times has been accustomed to class
+creams among the luxuries which can only be given on special occasions,
+both because they take so much time and trouble to make, and because the
+materials are expensive. It is, nevertheless, possible to have excellent
+creams made on a simple plan and at a moderate cost. Cream of a superior
+kind is now everywhere to be had in jars, condensed milk answers well,
+and by the use of Nelson's Gelatine, and any flavouring or syrup,
+excellent creams can be made. Our readers will find that the method of
+the following recipes is simple, the cost moderate, and the result
+satisfactory. A hint which, if acted on, will save time and trouble, may
+be given to inexperienced persons intending to make creams similar to
+Lemon Cream, which is light and frothy. Do not add the lemon-juice until
+the mixture of cream and lemon-juice is nearly cold, and do not commence
+whipping until it is on the point of setting.
+
+Delicious and inexpensive creams can be made by dissolving any of
+Nelson's Tablet Jellies in half the quantity of water given in the
+directions for making the jelly, and adding cream, either plain or
+whipped, in the same way as directed for Orange Cream and Cherry
+Cream.
+
+
+LEMON CREAM.
+
+Soak an ounce of Nelson's Gelatine in half-a-pint of milk, dissolve it
+in a pint of boiling milk with a quarter of a pound of lump sugar. When
+nearly cold, add a gill of lemon-juice and whisk the cream until it is
+light and sponge-like. Then stir in a gill of whipped cream, put into a
+mould, and let it stand for two or three hours.
+
+Or, dissolve a pint tablet of Nelson's Lemon Tablet Jelly in half-a-pint
+of hot water. When cool, add to it half-a-pint of cream, and whisk
+together until on the point of setting, when mould it.
+
+
+STRAWBERRY CREAM.
+
+Dissolve an ounce of Nelson's Gelatine, previously soaked in a gill of
+cold water, in a pint of hot milk. When it is so nearly cold as to be on
+the point of setting, add half-a-pint of strawberry syrup, and
+sufficient rose colouring to make it a delicate pink; whisk the cream
+until it is light and frothy, stir in lightly a gill of whipped cream,
+then mould it.
+
+A good syrup can be made for this cream by putting half-a-pound of
+strawberry and half-a-pound of raspberry jam into half-a-pint of boiling
+water, and, after having well stirred it, rubbing it through a fine
+sieve. The syrup should not be too sweet, and the addition of the juice
+of one or two lemons, or a little citric acid, will be an advantage.
+
+Creams, which have cochineal colouring in them, should not be put into
+tin moulds, as this metal turns them of a mauve shade. Breton's Rose
+Colouring is recommended, because it is prepared from vegetables, and is
+free from acid.
+
+
+ORANGE CREAM.
+
+Dissolve a pint tablet of Nelson's Orange Tablet Jelly in half-a-pint of
+hot water. When cool, mix with it half-a-pint of cream or milk, and whip
+together until the cream is on the point of setting.
+
+
+IMITATION LEMON CREAM.
+
+This will be found useful when cream is not to be had. Put the thin peel
+of two lemons into half-a-pint of boiling water, and when it has stood a
+little, dissolve half-a-pound of loaf sugar in it. When nearly cold, add
+three eggs, the yolks and whites well beaten together, and the juice of
+the lemons. Strain this into a stewpan, and stir until it is well
+thickened. After taking from the fire, stir occasionally until cold,
+then mix into it a quarter of an ounce of Nelson's Gelatine soaked and
+dissolved in half a gill of water, also nearly cold.
+
+
+APRICOT CREAM.
+
+Drain the juice from a tin of preserved apricots, add to it an equal
+quantity of water; make a syrup by boiling with this half-a-pound of
+lump sugar until it begins to thicken; then put in the apricots and
+simmer them gently for ten minutes. Drain away the syrup, and put both
+it and the fruit aside separately for use as directed.
+
+Dissolve an ounce of Nelson's Gelatine, previously soaked, in a quart of
+boiling milk lightly sweetened, and, when at the point of setting, put a
+teacupful of it gently into a mould, then a layer of the apricots; wait
+a minute or two before putting in another cup of cream, then fill up the
+mould with alternate layers of fruit and cream. Let the cream stand some
+hours before turning out, and when it is on its dish pour round it the
+syrup of apricots.
+
+
+PINEAPPLE CREAM.
+
+Drain the syrup from a tin of pineapple, boil it down to half. Cut the
+best part of the pineapple into neat little squares, pound the
+remainder, which press through a strainer. Make a custard with
+half-a-pint of milk and three yolks of eggs. Measure the quantity of
+syrup and fruit juice, and dissolve Nelson's Gelatine in the proportion
+of half-an-ounce to a pint of it and custard together. Mix the gelatine
+with the custard, then put in the pieces of pineapple, and when it is
+cold the syrup, the juice, and two tablespoonfuls of whipped cream. Have
+ready a little of Nelson's Bottled Cherry or Port Wine Jelly melted in a
+fancy mould, which turn round so that it adheres to the sides, and when
+the first quantity is set, put in a little more. As the cream is on the
+point of setting, put it into the mould and allow it to stand until
+firm. When turned out, ornament the cream with the remainder of the
+bottled jelly lightly chopped.
+
+
+PALACE CREAM.
+
+Make a custard of three eggs and a pint-and-a-half of milk sweetened,
+when it is ready dissolve in it an ounce of Nelson's Gelatine,
+previously soaked in half-a-pint of milk. When made, the quantity of
+custard should be fully a pint-and-a-half, otherwise the cream may be
+too stiff. When the cream is cool, put a little into a mould, previously
+ornamented with glacé cherries and little pieces of angelica to
+represent leaves. The fruit is all the better if soaked in a little
+brandy, as are the cakes, but milk can be used for these last. Put a
+portion of two ounces of sponge-cakes and one ounce of ratafias on the
+first layer of cream, keeping it well in the centre, and then fill up
+the mould with alternate layers of cakes and cream. When turned out, a
+little liqueur or any kind of syrup can be poured round the cream.
+
+
+FRUIT CREAM.
+
+Strain the juice from a bottle of raspberries and currants on to
+three-quarters of a pound of loaf sugar, boil up, then simmer for
+half-an-hour. Mix the fruit and a large tablespoonful of raspberry jam
+with the syrup, and rub it through a hair sieve. Dissolve Nelson's
+Gelatine, in the proportion of half-an-ounce to a pint of the fruit, in
+a little water, stir well together. When cold put it into a border
+mould, and as soon as it is firm turn out and fill the centre with a
+cream, which make with half-an-ounce of Nelson's Gelatine and three
+gills of milk, sweetened and flavoured with Nelson's Essence of Vanilla.
+Whisk until cool, when stir in a gill of whipped cream.
+
+
+MANDARIN CREAM.
+
+Dissolve half-an-ounce of Nelson's Gelatine, previously soaked in
+half-a-pint of cold milk, in half-a-pint of sweetened boiling milk or
+cream. Dissolve a pint bottle of Cherry Jelly as directed. When the last
+is on the point of setting put a layer into a mould, then a layer of the
+cream, each of these about an inch deep, and fill up the mould in this
+way. This quantity of material will make two handsome moulds, suitable
+for a supper party.
+
+
+BLANC-MANGE.
+
+To an ounce of Nelson's Gelatine add half-a-pint of new milk, let it
+soak for twenty minutes, boil two or three laurel leaves in a pint of
+cream and half-a-pint of milk; when boiling pour over the soaked
+gelatine, stir it till it dissolves, add four or five ounces of lump
+sugar and a little brandy if approved; strain it through muslin, stir
+occasionally till it thickens, and then put it into moulds.
+
+
+SOLID SYLLABUB.
+
+Soak an ounce of Nelson's Gelatine twenty minutes in three-quarters of a
+pint of water, add the juice and peel of two large lemons, a quarter of
+a pint of sherry, five or six ounces of lump sugar; boil the above two
+minutes, then pour upon it a pint of warm cream, stir it quickly till it
+boils, then strain and stir till it thickens, and pour it into moulds.
+
+
+CHARLOTTE RUSSE.
+
+Line a plain mould at the bottom and sides with sponge finger-biscuits,
+fill it with strawberry cream, or cream made as directed in the several
+recipes. If the weather is warm it will be necessary to place the
+Charlotte on ice for an hour or two, but in the winter it will turn out
+without this. The biscuits for a Charlotte Russe should be made quite
+straight, and in arranging them in the mould they should lap slightly
+one over the other.
+
+
+BADEN-BADEN PUDDING.
+
+Dissolve an ounce of Nelson's Gelatine, previously soaked in half-a-pint
+of cold milk, in a pint-and-a-half of boiling milk; when it is nearly
+cold stir into it an ounce of rice, well boiled or baked; flavour the
+pudding to taste, and when on the point of setting put it into a mould
+and let it stand for two or three hours; serve plain or with stewed
+fruit.
+
+
+CHERRY CREAM.
+
+Dissolve a pint tablet of Nelson's Cherry Tablet Jelly in half-a-pint of
+hot water. When cool, mix with it half-a-pint of cream or milk, and whip
+together until the cream is on the point of setting.
+
+
+VELVET CREAM.
+
+Soak three-quarters of an ounce of Nelson's Patent Gelatine in
+half-a-pint of sherry or raisin wine, then dissolve it over the fire,
+stirring all the time; rub the rinds of two lemons with six ounces of
+lump sugar, add this, with the juice, to the hot solution, which is then
+to be poured gently into a pint of cream; stir the whole until quite
+cold, and then put into moulds.
+
+This can be made with a pint of boiling milk, in which an ounce of
+Nelson's Gelatine, previously soaked in half-a-pint of cold milk, has
+been dissolved, and flavoured and sweetened.
+
+
+ITALIAN CREAM.
+
+Take three-quarters of an ounce of Nelson's Patent Gelatine and steep it
+in half-a-pint of cold water; boil the rind of a lemon, pared thinly, in
+a pint of cream; add the juice of the lemon and three tablespoonfuls of
+raspberry or strawberry syrup to the soaked Gelatine; then pour the hot
+cream upon the above ingredients, gently stirring the while. Sweeten to
+taste, and add a drop or two of prepared cochineal. Whisk till the
+mixture is thick, then pour into moulds.
+
+
+CHEESE AND MACARONI CREAM.
+
+Boil two ounces of macaroni, in water slightly salted, until tender,
+when drain; cut it into tiny rings, and put it into a stewpan with
+half-a-pint of milk or cream, keeping it hot on the stove without
+boiling for half-an-hour. Soak and dissolve half-an-ounce of Nelson's
+Gelatine in half-a-pint of milk, and when this and the macaroni are
+cold, stir together, add two ounces of grated Parmesan cheese, with salt
+and cayenne pepper to taste. Stir occasionally until the cream is on the
+point of setting, when mould it. Should the cream be absorbed by the
+macaroni, more must be added to bring the whole quantity of liquid to
+one pint. If preferred, rice well boiled or baked in milk, or vermicelli
+paste, can be substituted for the macaroni.
+
+
+COFFEE CREAM.
+
+Dissolve an ounce of Nelson's Gelatine, previously soaked in
+half-a-pint of cold milk, in a pint-and-a-half of boiling milk with two
+ounces of sugar; stir in sufficient strong Essence of Coffee to flavour
+it, and when on the point of setting put it into a mould.
+
+
+CHOCOLATE CREAM.
+
+Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve in
+it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of
+cold milk, and stir into it three teaspoonfuls of Schweitzer's
+Cocoatina, dissolved in half-a-pint of boiling milk. Beat until on the
+point of setting, and put the cream into a mould. A few drops of
+Nelson's Essence of Vanilla can be added with advantage.
+
+
+CHARTREUSE OF ORANGES.
+
+Peel four or five oranges, carefully take out the divisions which put on
+a hair sieve in a cool place to drain all night. Melt a little Nelson's
+Bottled Orange Jelly, pour it into a saucer and dip in each piece of
+orange, which arrange in a close circle round the bottom of a small
+pudding-basin. Keep the thick part of the orange downwards in the first
+row, in the next put them the reverse way. Continue thus until the basin
+is covered. Pour in a little of the melted jelly, then of cream, made by
+mixing a quarter of an ounce of Nelson's Gelatine soaked and dissolved
+in a gill of milk, into a gill of rich cream, sweetened. Fill up the
+basin with alternate layers of jelly and cream, allowing each of these
+to set before the other is put in, making the jelly layers last. The
+Chartreuse will turn out easily if the jelly is gently pressed from the
+basin all round. Garnish with two colours of Nelson's Bottled Jelly
+lightly chopped.
+
+
+FIG CREAM.
+
+Preserved green figs are used for this cream--those of Fernando
+Rodrigues are excellent. Place the figs in a plain mould, and pour in
+gently, when on the point of setting, a cream made with a pint of cream
+and half-an-ounce of Nelson's Gelatine, and lightly sweetened. When the
+cream is turned out of the mould, pour round it the syrup in which the
+figs were preserved.
+
+
+CHAMPAGNE CREAM.
+
+Although this is properly a jelly, when well made it eats so rich that
+it is usually called cream. It is chiefly used in cases of illness, when
+it is desirable to administer champagne in the form of jelly. Soak
+half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it
+in a stewpan with one or two ounces of sugar, according as the jelly is
+required sweet or otherwise. When cool, add three gills of champagne and
+two tablespoonfuls of lemon juice, whip until it is beginning to set and
+is light and frothy; put into a mould, and it will be ready for use in
+two hours, if put in a cold place.
+
+
+ORANGE MOUSSE.
+
+Rub the zest of the peel of two oranges on to a quarter of a pound of
+lump sugar, which boil with half-a-gill of water to a thick syrup. Beat
+the juice of three large oranges with two whole eggs, and having
+whisked them slightly, add the syrup and Nelson's Gelatine, dissolved,
+in the proportion of half-an-ounce to a pint of liquid. Whisk the
+mixture over a saucepan of hot water until it is warm, then place the
+basin in another with cold water and continue whisking until it is
+beginning to set, when put it into a fancy mould.
+
+
+STRAWBERRY TRIFLE.
+
+Put a layer of strawberry jam at the bottom of a trifle dish. Dissolve a
+half-pint tablet of Nelson's Raspberry Jelly, and when it is set break
+it up and strew it over the jam. Upon this lay sponge finger biscuits
+and ratafia cakes, and pour over just enough new milk to make them soft.
+Make a thick custard, flavoured with Nelson's Essence of Vanilla, and
+spread it over the cakes. Finally place on the top a handsome quantity
+of cream, whisked with a little powdered sugar and flavoured with
+vanilla.
+
+
+WHIPPED CREAM.
+
+To half-a-pint of cream put a tablespoonful of fine sifted sugar, add
+sufficient of any of Nelson's Essences to give it a delicate flavour.
+With a whisk or wire spoon, raise a froth on the cream, remove this as
+soon as it rises, put it on a fine hair, or, still better, lawn sieve;
+repeat this process until the cream is used up. Should the cream get
+thick in the whisking, add a very little cold water. Put the sieve
+containing the whisked cream in a basin and let it stand for some hours,
+which will allow it to become more solid and fit for such purposes as
+filling meringues.
+
+
+
+
+CAKES.
+
+***
+
+
+The proper beating of the whites of the eggs is an important matter in
+cake-making. There are a number of machines for this purpose, which are
+in turn eagerly adopted by inexperienced persons; but for private use
+not one of them is comparable to hand-beating. When once the knack of
+beating eggs is acquired but little labour is needed to bring them to
+the right consistency; indeed, the most successful result is that which
+is the most rapidly attained. The whites of eggs for beating should be
+fresh, and should be carefully separated from the yolks by passing and
+repassing them in the two halves of the shell. It is best to beat the
+whites immediately they are broken, but if this is not possible, they
+must be kept in a cool place until wanted. If ice is at hand, it will be
+found advantageous to keep the eggs in it. In well-furnished kitchens a
+copper beating-bowl is provided; it should not be tinned, as contact
+with this metal will blacken the eggs; for this reason, the whisk, if of
+iron wire, should not be new. An earthenware bowl with circular bottom,
+and sufficiently large to admit of a good stroke in beating, answers the
+purpose perfectly well. A pinch of salt may be added to the whites, and
+if an inexperienced beater finds them assume a granulated appearance, a
+little lemon-juice will remedy it.
+
+Begin by beating gently, increasing the pace as the egg thickens. As it
+is the air mixing with the albumen of the eggs which causes them to
+froth, it is necessary to beat them in a well-ventilated and cool place,
+so that they may absorb as much air as possible.
+
+If these simple and important conditions are observed, the whites of a
+dozen eggs may be beaten to the strongest point, without fatigue to the
+operator, in five minutes. When the whites are properly beaten they
+should turn out of the bowl in one mass, and, after standing a little
+while, will not show signs of returning to their original state.
+
+In order more easily to make cakes and biscuits into the composition of
+which almonds and cocoa-nut enter largely, manufacturers supply both of
+these pounded or desiccated. It is, however, preferable to prepare the
+former fresh, and much time and trouble may be saved in passing almonds
+through Kent's Combination Mincer, 199, High Holborn, instead of
+laboriously pounding them in a mortar. The result is, besides, more
+satisfactory, the paste being smoother than it can otherwise be made in
+domestic practice.
+
+Cakes of the description for which we now give recipes cannot be made
+well unless the materials are properly prepared and thoroughly beaten.
+It is clear that if eggs are not beaten to such a consistency that they
+will bear the weight of the other ingredients, the result must be a
+heavy cake.
+
+Currants for cakes, after they have been washed and picked, should be
+scalded, in order to swell them and make them more tender.
+
+Put the currants into a basin, pour boiling water over them, cover the
+basin with a plate; after they have stood a minute, drain away the water
+and throw the fruit on a cloth to absorb the moisture. Put the currants
+on a dish or plate in a very cool oven, turning occasionally until
+thoroughly dry; dust a little flour over them, and they will be ready
+for use.
+
+Castor sugar for cakes works more easily when it is fine. For superior
+cakes raw sugar will not answer.
+
+
+POUND CAKE.
+
+One pound fresh butter, one pound Vienna flour, six eggs (or seven, if
+small), one pound castor sugar, quarter of a pound almonds cut small,
+half-a-pound of currants or sultanas, three ounces of candied peel, a
+few drops of essence of ratafia.
+
+The butter to be beaten to a cream. If it is hard warm the pan. Add the
+sugar gradually; next the eggs, which must previously be well beaten up;
+then sift in the flour; and, last of all, put in fruit, almonds, and
+flavouring.
+
+This cake takes about half-an-hour to mix, as all the ingredients must
+be well beaten together with an iron spoon from left to right. Bake in
+small tins, for about forty minutes, in a moderate oven.
+
+
+PLAIN POUND CAKE.
+
+Half-a-pound of fresh butter, three eggs, one pound of Vienna flour, one
+pound of castor sugar, a quarter of a pound of almonds cut small,
+half-a-pound of currants, three ounces of candied peel, a few drops of
+essence of ratafia.
+
+Beat the butter to a cream, from left to right, and mix in the sugar
+gradually. Beat the eggs up, and mix them with half-a-pint of new milk;
+stir into the butter; then add the flour; and, last of all, the fruit.
+
+
+SAVOY SPONGE CAKE.
+
+Beat half-a-pound of finely sifted sugar with the yolks of four eggs
+until you have a thick batter, stir in lightly six ounces of fine dry
+sifted flour, then the whites of the eggs beaten to a very strong froth.
+Have ready a tin which has been lightly buttered, and then covered with
+as much sifted sugar as will adhere to it. Pour in the cake mixture,
+taking care the tin is not more than half full, and bake for
+half-an-hour.
+
+
+LEMON SAVOY SPONGE.
+
+Half-a-pound of loaf sugar, rub some of the lumps on the peel of two
+lemons, so as to get all the flavour from them; dissolve the sugar in
+half a gill of boiling water; add the juice of the lemons, or one of
+them if a large size, and beat with the yolks of four eggs until very
+white and thick; stir in a quarter of a pound of fine flour, beat the
+whites of the eggs to a strong froth, and mix as thoroughly but as
+lightly as possible; butter and sift sugar over a mould, nearly fill it
+with cake mixture, and bake at dark yellow paper heat for thirty
+minutes.
+
+
+MACAROONS.
+
+Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold
+water to a strong froth, mix in half-a-pound of finely-sifted sugar and
+two ounces each of pounded sweet and bitter almonds. Flour a
+baking-sheet, and lay on it sheets of wafer-paper, which can be bought
+at the confectioner's, and drop on to them at equal distances, a small
+piece of the paste. Bake in a moderate oven for ten minutes, or until
+the macaroons are crisp and of a golden colour. When done cut round the
+wafer-paper with a knife, and put the cakes on a sieve to dry.
+
+In following recipes for this class of cake some judgment is required in
+the choice of the sugar, and the result will vary greatly according as
+this is of the right sort, or otherwise. A little more or less sugar may
+be required, and only practice can make perfect in this matter. As a
+general direction, it may be given that the sugar must be of the finest
+quality, and be very finely sifted, but not flour-like.
+
+
+COCOA-NUT CAKES.
+
+Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold
+water to a strong froth, mix with it a quarter of a pound of finely
+sifted sugar, and two ounces of Edwards' Desiccated Cokernut. Put sheets
+of wafer-paper on a baking-tin, drop small pieces of the cake mixture on
+to it, keeping them in a rocky shape. Bake in a moderate oven for ten
+minutes, or until crisp.
+
+
+CHOCOLATE CAKES.
+
+Whisk a packet of Nelson's Albumen with three teaspoonfuls of cold water
+to the strongest possible froth, mix in half-a-pound of finely sifted
+sugar, two teaspoonfuls of Schweitzer's Cocoatina, and six drops of
+Nelson's Essence of Vanilla; sift paper thickly with sugar, and drop
+small teaspoonfuls of the mixture at equal distances on it, allowing
+space for the cakes to spread a little. Bake for ten minutes in a
+moderate oven.
+
+
+COCOA-NUT ROCK.
+
+Boil half-a-pound of loaf sugar in a gill of water until it is beginning
+to return again to sugar, when cool add a packet of Nelson's Albumen
+whisked to a strong froth with three teaspoonfuls of water, and stir in
+a quarter of a pound of Edwards' Desiccated Cokernut. Spread the
+mixture, not more than an inch thick, in a greased pudding-tin, and
+place in a cool oven to dry. When done cut in neat squares, and keep in
+tins in a cool, dry place.
+
+
+SUGAR ICING.
+
+No icing can be successfully done unless the sugar is of the finest
+kind, perfectly white, and so finely sifted as hardly to be
+distinguished by the eye from potato-flour. Such sugar can now generally
+be procured of the best grocers at a moderate price. The process of
+sifting the sugar at home is somewhat slow and troublesome, but by so
+doing a perfectly pure article is secured. After being crushed the sugar
+should be passed through sieves of varying fineness, and, finally,
+through one made for the purpose, or failing this, very fine muslin will
+answer. When the sugar has been sifted at home, and it is certain there
+is no admixture of any kind with it, a small quantity of "fécule de
+pommes de terre" (potato-flour) may be added; it reduces sweetness, and
+does not interfere with the result of the process. If the sugar is not
+sifted very fine a much longer time will be required to make the icing,
+and in the end it will not look so smooth as it ought to do.
+Confectioners use pyroligneous acid instead of lemon-juice, and there is
+no objection to it in small quantities. To make the icing, beat up a
+packet of Nelson's Albumen dissolved with three teaspoonfuls of cold
+water, work in by degrees one pound of fine icing sugar, adding a
+teaspoonful of lemon-juice or a few drops of pyroligneous acid, which
+will assist in keeping the icing white, or a slight tinge of stone-blue
+will have the same effect. If potato-flour is used, mix it thoroughly
+with the sugar before adding it to the white of egg. A little more or
+less sugar may be required, as the result is in great measure determined
+by the method of the operator; and when the paste is perfectly smooth,
+and will spread without running, it is fit for use. For icing large
+cakes confectioners use a stand which has a revolving board, so that
+cakes can conveniently be turned about; failing this, an ordinary board
+or inverted plate can be made to answer. As soon as the icing is spread
+on the cake it must be dried in an oven with the door open. It is
+sometimes found sufficient to keep the cake in a hot room for some
+hours. If too great heat is used the icing will crack.
+
+
+ALMOND PASTE.
+
+Blanch one pound of sweet and two ounces of bitter almonds, pound them
+in a mortar, adding a little rose-water as you go on, to prevent oiling;
+and when all the almonds are reduced to a perfectly smooth paste, mix
+them with an equal weight of icing sugar. Moisten the paste with a
+packet of Nelson's Albumen dissolved in three teaspoonfuls of cold
+water, and spread it evenly on the cake, allowing it to become dry and
+firm before spreading the icing over it. This paste can be used for
+making several kinds of cakes and sweetmeats, and without the Albumen
+can be kept in bottles for some time. Almond paste can be made from
+bitter almonds which have been infused in spirit to make an extract for
+flavouring, and in this case no sweet almonds will be required.
+
+
+
+
+BEVERAGES.
+
+***
+
+
+Among the most useful preparations which have ever been introduced to
+the public for the immediate production of delicious beverages, are
+NELSON'S BOTTLED JELLIES. These beverages are highly approved for
+ordinary use at luncheon and dinner, as well as for afternoon and
+evening entertainments, and have a special value for invalids, as they
+contain nourishment and are at the same time very refreshing. When
+required for use, dissolve a bottle of the jelly, and mix with it five
+times its bulk of water, the beverage can then be used either hot or
+cold; if in standing it should be slightly thickened it will only be
+necessary briskly to stir it with a spoon. Lemon, orange, and cherry
+jelly, with the addition of water as directed, will be found superior to
+any other beverage of the kind, and specially excellent for children's
+parties.
+
+The following "cups" are delicious made with the jelly as directed.
+
+CLARET CUP, made merely with seltzer water, claret, and PORT WINE JELLY,
+will be found superior to the ordinary preparation. A little sugar may
+be added if desired. To a bottle of claret and a pint of seltzer-water
+use a half-pint bottle of PORT WINE JELLY, stir briskly until well
+mixed, put in a sprig of balm and borage, three thick slices of
+cucumber; place the vessel containing the claret cup covered over on
+ice for an hour; strain out the herbs before serving.
+
+BADMINTON CUP is made with Burgundy, in the same way as the above, with
+the addition of a bottle of ORANGE JELLY.
+
+CHAMPAGNE CUP requires equal quantities of the wine and seltzer-water,
+with a bottle of ORANGE JELLY.
+
+CIDER CUP is made with a pint and a half of cider, a bottle of
+soda-water, and a bottle of either ORANGE, LEMON, or SHERRY JELLY.
+
+CHERRY CUP.--Half-a-pint of claret, a quart of soda-water, and a
+half-pint bottle of CHERRY JELLY.
+
+
+MULLED PORT WINE.
+
+Dissolve a bottle of Port Wine Jelly and add to it four times its bulk
+of boiling water with a little nutmeg, and, if liked, a crushed clove.
+
+
+LEMONADE.
+
+Half-a-teaspoonful of Nelson's Citric Acid dissolved in a quart of
+water, with a sliced lemon and sweetened with sugar, forms a good
+lemonade, and is a cooling and refreshing drink. A small pinch of the
+Citric Acid dissolved in a tumbler of water with a little sugar and a
+pinch of bicarbonate of potash, makes an effervescing draught. These
+acidulated drinks are exceedingly useful for allaying thirst; and as
+refrigerants in feverish and inflammatory complaints they are
+invaluable.
+
+
+LEMONADE (A NEW RECIPE).
+
+Dissolve three-quarters of a pound of loaf sugar and the contents of a
+threepenny packet of Nelson's Citric Acid in a quart of boiling water;
+then add two quarts of fresh cold water and one-twelfth part of a bottle
+of Nelson's Essence of Lemon. The above quantity of sugar may be
+increased or decreased according to taste.
+
+
+GINGERADE.
+
+Crush an ounce of whole ginger, pour over it a quart of boiling water,
+cover the vessel, and let the infusion stand until cold. (The Extract of
+Ginger may be used in place of this infusion). Strain through flannel;
+add a teaspoonful of Nelson's Citric Acid, six drops of Nelson's Lemon
+Flavouring, and a quarter of a pound of lump sugar; stir until
+dissolved, and the Gingerade will be ready.
+
+
+AN EXTRACT OF GINGER FOR FAMILY USE.
+
+An Extract of Ginger made as follows is most useful for family purposes,
+and can be substituted for the infusion in Gingerade. Crush half-a-pound
+of fine whole ginger in the mortar, or cut into small pieces. Put into a
+bottle with half-a-pint of unsweetened gin, let it stand for a month,
+shaking it occasionally, then drain it off into another bottle, allowing
+it to stand until it has become clear, when it will be fit for use.
+
+
+LEMON SYRUP.
+
+Boil a pound of fine loaf sugar in a pint-and-a-half of water. Remove
+all scum as it rises, and continue boiling gently until the syrup begins
+to thicken and assumes a golden tinge, then add a pint of strained
+lemon-juice or a packet of Nelson's Citric Acid dissolved in water, and
+allow both to boil together for half-an-hour. Pour the syrup into a jug,
+to each pint add one-twelfth part of a bottle of Nelson's Essence of
+Lemon, and when cold bottle and cork well.
+
+The juice of Seville oranges may be made into a syrup in the same way as
+that of lemons, or lemon and orange juice may be used in equal
+quantities. These syrups are useful for making summer drinks, and for
+invalids as lemonade or orangeade.
+
+
+MILK BEVERAGE.
+
+A very agreeable and useful beverage is made by dissolving a quarter of
+an ounce of Nelson's Gelatine in a pint of milk. A spoonful of cream
+can, if preferred, be used with a bottle of soda-water. For invalids,
+this beverage can be used instead of tea or coffee, and may be
+preferable in many cases on account of the nourishment it contains; it
+will also be found an excellent substitute, taken hot, for wine-whey, or
+posset, as a remedy for a cold. For summer use, Milk Beverage is
+delicious, and may be flavoured with raspberry or strawberry syrup. If
+on standing it should thicken, it will only be necessary briskly to beat
+it up with a spoon.
+
+
+CITRIC ACID.
+
+This acid exists in the juice of many fruits, such as the orange,
+currant, and quince, but especially in that of the lemon. It is chiefly
+made from the concentrated juice of lemons, imported from Sicily and
+Southern Italy, and which, after undergoing certain methods of
+preparation, yields the crystals termed Citric Acid. These crystals may
+be used for all the purposes for which lemon-juice is employed. In the
+manufacture of the Citric Acid now offered to the public by Messrs. G.
+Nelson, Dale, and Co., only the pure juice of the lemon is used.
+
+
+ESSENCE OF LEMON.
+
+This well-known essence is extracted from the little cells visible in
+the rind of lemons, by submitting raspings of the fruit to pressure. The
+greater portion of the oil of lemons sold in England is imported from
+Portugal, Italy, and France. It is very frequently adulterated with oil
+of turpentine. In order to present the public with a perfectly pure
+commodity, G. Nelson, Dale, and Co. import their Essence of Lemon direct
+from Sicily, and from a manufacturer in whom they have the fullest
+confidence.
+
+Nelson's Essence of Lemon is sold in graduated bottles, eightpence each,
+each bottle containing sufficient for twelve quarts of jelly.
+
+
+
+
+MACARONI, ETC.
+
+***
+
+
+We now give recipes for a few useful little dishes, chiefly of macaroni,
+which can be had at such a price as to bring it within the reach of all
+classes. English-made macaroni can be bought at fourpence, and even
+less, the pound, and the finest Italian at sixpence. The Naples, or
+pipe-macaroni, is the most useful for families, and the Genoa, or
+twisted, for high-class dishes. The English taste is in favour of
+macaroni boiled soft, and in order to make it so, many cooks soak it.
+But this is not correct, and it is not at all necessary to soak
+macaroni. If kept boiling in sufficient water, the macaroni requires no
+attention--ebullition prevents it sticking to the saucepan.
+
+Although we give several ways of finishing macaroni, it is excellent
+when merely boiled in water with salt, as in the first recipe, eaten as
+an accompaniment to meat, or with stewed fruit.
+
+
+MACARONI WITH CHEESE.
+
+Throw a quarter of a pound of macaroni broken into pieces an inch long,
+into three pints of boiling water, with a large pinch of salt. The
+saucepan should be large, or the water will rise over when the macaroni
+boils fast, which it should do for twenty or twenty-five minutes. When
+done, strain the macaroni through a colander, put it back into the
+saucepan with an ounce of fresh butter, a small pinch of white pepper
+and of salt, if necessary, and shake it over the fire for a minute or
+two. Take the saucepan off the fire, and stir into the macaroni two
+ounces or more, if liked, of grated Parmesan cheese. Serve immediately
+with crisp dry toast, cut in neat pieces. If not convenient to use
+Parmesan, a mild dry English or American cheese will answer very well.
+Some cooks prefer, when the macaroni is boiled, to put a fourth part of
+it on to a hot dish, then to strew over it a fourth part of the grated
+cheese, and so on till all of both are used, cheese, of course, covering
+the top.
+
+
+MACARONI CHEESE.
+
+Boil and drain the macaroni, mix with a quarter of a pound an ounce of
+butter, and two ounces of grated cheese; pepper or cayenne pepper and
+salt to taste. Put the macaroni in a dish and strew over it sufficient
+grated cheese to cover it up, run a little dissolved butter over the
+top, and put it in the oven till it is a bright-yellow colour; serve
+quickly.
+
+
+MACARONI WITH BACON.
+
+Boil two ounces of streaky bacon, cut it into dice or mince it, stir it
+into a quarter of a pound of macaroni boiled as for macaroni cheese: if
+liked, add a few drops of vinegar, pepper, and salt, and serve very
+hot.
+
+
+MACARONI WITH ONIONS.
+
+Boil the macaroni as above, mix with it two or three onions sliced and
+fried a delicate brown, add a few spoonfuls of gravy, stir over the fire
+for a few minutes and serve.
+
+
+STEWED MACARONI.
+
+Throw a quarter of a pound of macaroni into three pints of boiling water
+with a teaspoonful of salt, and let it boil for twenty minutes. Drain in
+a colander, then put it into a stewpan with half a tin of Nelson's
+Extract of Meat dissolved in half-a-pint of water, and stir over the
+fire for five minutes. Take it off the fire and stir in one ounce of
+grated cheese, pepper and salt to taste.
+
+
+MACARONI WITH TOMATOES.
+
+Prepare the macaroni as in the above recipe, put it into a stewpan with
+a small piece of butter and a teacupful of tomato sauce, or a small
+bottle of conserve of tomatoes, and stir briskly over the fire for five
+minutes.
+
+
+SWEET MACARONI.
+
+Boil the macaroni as for the other dishes, but with only a pinch of
+salt, until tender, when drained put into a stewpan with a gill of milk
+to each two ounces, and two ounces of sifted lump sugar. Any flavouring
+may be used, but perhaps there is nothing better than grated lemon-peel,
+and for those who like it, powdered cinnamon or grated nutmeg. Stir over
+the fire until all the milk is absorbed; a little cream is, of course,
+an improvement. For those who do not like milk, the juice of a lemon, or
+a little sherry, may be substituted, and for a superior dish vanilla can
+be used for flavouring.
+
+
+BOILED CHEESE.
+
+Put four tablespoonfuls of beer into a small saucepan, shred into it a
+quarter of a pound of good new cheese, and stir briskly over the fire
+until all is dissolved and is on the point of boiling, then take it off
+instantly, for, if the cheese is allowed to boil, it will become tough.
+Have ready slices of toasted bread, spread the cheese on it, and serve
+as quickly as possible.
+
+
+LES CANAPÉS AU PARMESAN.
+
+Take the crumb of a French roll, cut it into rounds a quarter of an inch
+thick, put them into a wire frying-basket, immerse in hot fat, and crisp
+the bread instantly. Throw it on to paper, dry, and sprinkle over each
+piece a thick layer of grated Parmesan cheese, pepper, and salt. Put the
+canapés in a Dutch oven before a clear fire, just to melt the cheese,
+and serve immediately they are done.
+
+
+RICE WITH PARMESAN CHEESE.
+
+Boil a quarter of a pound of Patna rice in water with salt; drain it,
+toss it up in a stewpan with two ounces of fresh butter, and a pinch of
+cayenne pepper. Put a quarter of the rice on a hot dish, strew over it
+equally an ounce of grated Parmesan cheese, then put another portion of
+rice and cheese until all is used. Serve immediately.
+
+
+SCALLOPED EGGS.
+
+Take a cupful of finely-sifted bread-crumbs, moisten them with a little
+cold milk, cream, or gravy, and season nicely with pepper and salt. Put
+a thin layer of the moistened crumbs on a lightly-buttered dish, cut two
+hard eggs into slices, and dip each piece in very thick well-seasoned
+white sauce, or Nelson's Extract of Meat dissolved in a little water, so
+as to glaze the eggs. Having arranged the slices of egg neatly on the
+layer of moistened bread-crumbs, cover them with another layer of it,
+and on the top strew thickly some pale gold-coloured raspings. Bake in a
+moderate oven for ten minutes. If potatoes are liked, they make a nice
+substitute for bread-crumbs. Take some mashed potatoes, add to them a
+spoonful of cream or gravy, and proceed as with bread-crumbs. Serve
+gravy made of Nelson's Extract of Meat with this dish.
+
+
+SCOTCH WOODCOCK.
+
+Melt a small piece of butter the size of a nut in a stewpan, break into
+it two eggs, with a spoonful of milk or gravy, and pepper and salt, stir
+round quickly until the eggs begin to thicken, keep the yolks whole as
+long as you can. When finished, pour on to a buttered toast, to which
+has been added a little essence of anchovy or anchovy paste, and serve.
+
+
+MUSHROOMS WITH CREAM SAUCE.
+
+Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggs
+lightly beaten, the juice of a lemon, and a pinch of pepper and salt,
+stir this over the fire until thickened. Have ready half-a-pint of plain
+butter sauce, and mix all gradually together, with a small tin of
+champignons, or about the same quantity of fresh mushrooms chopped and
+stewed gently for ten minutes in a little broth or milk. Stir them with
+the liquor in which they have stewed into the sauce, and let them stand
+for a few minutes, then spread the mixture on to neat slices of toasted
+bread. The sauce must be a good thickness, so that it will not run off
+the toast, and care must be taken in the first process not to oil the
+butter or make the sauce lumpy.
+
+
+TO BOIL RICE (A BLACK MAN'S RECIPE).
+
+As rice is so often badly cooked, we make no apology for giving the
+black man's celebrated recipe. Although he does not recommend a little
+salt in the water, we think that a small quantity should always be used,
+even when the rice has to be served as a sweet dish. "Wash him well,
+much wash in cold water, rice flour, make him stick. Water boil all
+ready, very fast. Shove him in; rice can't burn, water shake him too
+much. Boil quarter of an hour or little more. Rub one rice in thumb and
+finger; if all rub away him quite done. Put rice in colander, hot water
+run away. Pour cup of cold water on him, put back in saucepan, keep him
+covered near the fire, then rice all ready. Eat him up."
+
+
+TO MINCE VEGETABLES.
+
+Peel the onion or turnip, put it on the board, cut it first one way in
+slices, not quite through, lest it should fall to pieces, then cut it in
+slices the other way, which will produce long cubes. Finally turn the
+onion on its side and cut through, when it will fall into dice-like
+pieces. The inconvenience and sometimes positive pain caused to the eyes
+by mincing or chopping the onions on a board is thus obviated, and a
+large quantity can be quickly prepared in the above way.
+
+
+
+
+HINTS ON HOUSEKEEPING.
+
+***
+
+
+How many people are crying, "How can we save? Where can we retrench?
+Shall the lot fall on the house-furnishing, or the garden, or the
+toilet, or the breakfast or the dinner table? Shall we do with one
+servant less, move into a cheaper neighbourhood, or into a smaller
+house? No, we cannot make any such great changes in our way of life.
+There are the boys and girls growing up; we must keep up appearances for
+their sakes. We remember the old proverb that, 'however bad it may be to
+be poor, it is much worse to look poor.'" Yet, although, for many
+reasons, it is often most difficult to retrench on a large scale, there
+are people who find it easier, for instance, to put down the carriage
+than to see that the small outgoings of housekeeping are more duly
+regulated. It is seldom, indeed, that a wife can assist her husband save
+by lightening his expenses by her prudence and economy. Too many
+husbands, nowadays, can vouch for the truth of the old saying, "A woman
+can throw out with a spoon faster than a man can throw in with a
+shovel." The prosperity of a middle-class home depends very much on what
+is saved, and the reason that this branch of a woman's business is so
+neglected is that it is very difficult and very troublesome.
+
+"Take care of your pence and the pounds will take care of themselves,"
+is a maxim that was much in use when we were young. Nowadays it is more
+fashionable to speak of this kind of thing as "penny wise and pound
+foolish." Looking to the outgoings of pence is voted slow work, and it
+is thought fine to show a languid indifference to small savings. "Such a
+fuss over a pennyworth of this or that, it's not worth while." Yes, but
+it is not that particular pennyworth which is alone in question, there
+is the principle involved--the great principle of thrift--which must
+underlie all good government. The heads of households little think of
+what evils they perpetuate when they shut their eyes to wasteful
+practices, because it is easier to bear the cost than to prevent waste.
+
+The young servant trained under one careless how she uses, or rather
+misuses, that which is entrusted to her, carries in her turn the
+wasteful habits she has learned into another household, and trains
+others in a contempt for thrifty ways, until the knowledge of how to do
+things at once well and economically is entirely lost.
+
+We often hear it urged that it is bad for the mind of a lady to be
+harassed by the petty details of small savings, and that if she can
+afford to let things go easily she should not be so harassed. But under
+no circumstances must any mistress of a household permit habitual waste
+in such matters. When the establishment is so large as to be to a great
+extent removed from the immediate supervision of the mistress, all she
+can do is to keep a careful watch over every item of expenditure, and
+by every means in her power to let her servants feel that it is to their
+interest as well as to her own to keep within due bounds. A good cook is
+always a good manager. She makes many a meal of what an inferior cook
+would waste. The housekeeper should therefore insist on having good
+cooking at a reasonable cost, and never keep a cook who does not make
+the most of everything. In a large household a mistress cannot look
+after the sifting of cinders, but she can check her coal bills, and by
+observation find out in what department the waste is going on. It may
+not be possible to pay periodical visits to the gas-meter to see if the
+tap is turned on to the full when such force is not necessary, but she
+can from quarter to quarter compare notes, or have fixed, where it is
+easy for her to get at it, one of the gas-regulators now in use. And
+thus, by the exercise of judicious control and supervision, the guiding
+mind of the mistress will make itself felt in every department of the
+household without any undue worry to herself. The mistress of a small
+household who has things more under her immediate control, and whose
+income, no less than her sense of moral obligation, obliges her to look
+carefully after the outgoings, need not be told what a trial it is to be
+constantly on the watch to prevent waste. Probably she is compelled to
+leave a certain quantity of stores for general use; indeed, we doubt
+very much if there is anything saved by the daily giving out of ounces
+and spoonfuls of groceries, for if a servant is disposed to be
+wasteful, she will be equally so with the small as the larger quantity.
+
+What perpetual worry is caused by seeing how soap is left in the water
+until it is so soft as to have lost half its value! How many pence go in
+most households in that way every week, we wonder!
+
+The scrubbing-brush also is left in water with the soap. A fairly good
+brush costs at least two shillings, and as one so treated only lasts
+half the proper time you may safely calculate that a shilling is soon
+wasted in that way. Brushes of all sorts are, as a rule, most carelessly
+used, and left about anyhow instead of being hung up. How much loss
+there is in a year in the careless use of knives and plate! Whenever
+possible both of these get into the hands of the cook. Her own tools
+from neglect or misuse have become blunt or worse, and she takes the
+best blade and the plated or silver spoon whenever she has a chance.
+
+The plate gets thrown in a heap into an earthenware bowl to be bruised
+and scratched. The knives are either put insufficiently wiped through
+the cleaner, which is thus spoiled and made fit rather to dirty than
+clean knives, or they are left lying in hot water to have the handles
+loosened and discoloured.
+
+Probably jars, tin boxes, and canisters are provided in sufficient
+quantity to put away and keep stores properly. But for all that, as it
+would seem in a most ingenious manner, loss and waste are contrived. Raw
+sugar is kept in the paper until it rots through it. Macaroni, rice, and
+such things are left a prey to mice or insects. The vinegar and sauce
+bottles stand without the corks. Delicate things, which soon lose their
+fine aroma, as tea, coffee, and spices, are kept in uncovered canisters:
+the lid is first left off, then mislaid. The treacle jar stands open for
+stray fingers and flies to disport themselves therein. Capers are put
+away uncovered with vinegar, and when next wanted are found to be
+mouldy. Perhaps the juice of a lemon has been used; the peel, instead of
+being preserved, is thrown away, or left lying about till valueless.
+Herbs, which should have been at once dried and sifted, are hid away in
+some corner to become flavourless and dirty, and so on with every kind
+of store and provision.
+
+It is impossible to calculate how many pennies are lost daily, in a
+large number of houses, by the absolute waste of pieces of bread left to
+mould or thrown out because trouble to utilise them cannot be taken.
+Whoever thinks anything of the small quantities of good beer left in the
+jug; it is so much easier to throw it away than put it in a bottle? Or
+who will be at the trouble of boiling up that "drop" of milk, which,
+nevertheless, cost a penny, and would make, or help to make, a small
+pudding for the next day? Then, again, how many bits of fat and suet are
+lost because it is too much trouble to melt down the first, and preserve
+the other by very simple and effectual means?
+
+Butter in summer is allowed to remain melting in the paper in which it
+is sent in, or perhaps it is put on a plate, to which some pennyworths
+of the costly stuff will stick and be lost. One would think it would be
+as easy at once to put it into cold salted water, if better means of
+cooling could not be used.
+
+If we pause here, it is not because we have exhausted the list of things
+most woefully wasted, mainly from want of thought, but because we have
+not space to enumerate more of them. We can only add that the importance
+of small household savings cannot well be overrated, both because of the
+principle involved and because of the substantial sum they represent
+together. There is no need in any household for even a penny a day to be
+wasted; and yet if we look closely into things, how much money value is
+lost daily in some one or other of the ways we have mentioned. In the
+course of the year, the daily pennies mount up to many pounds, and we
+are sure that it is much safer once in a way lavishly to spend the
+shillings than to be habitually careless of the outgoings of the pence.
+
+Although it is not necessary that the mistress of a household who can
+afford to keep servants should herself do the cooking, or spend much
+time in her kitchen, it is absolutely necessary that she should
+understand the best methods, and know how everything should be done.
+
+Many people will say that it is unbecoming for women to be _gourmands_;
+we agree with them, and that it is equally unbecoming for men to be so.
+But to be a _gourmet_ is another thing; and we ought not to lose sight
+of the fact that food eaten with real enjoyment and the satisfaction
+which accompanies a well-prepared meal, is greatly enhanced in value.
+Professor C. Voit has clearly pointed out, in his experiments and
+researches into diet, the great value of palatable food as nourishment,
+and how indispensable is a certain variety in our meals. "We think," he
+says, "we are only tickling the palate, and that it is nothing to the
+stomach and digestive organs whether food is agreeable to the palate or
+not, since they will digest it, if it is digestible at all. But it is
+not so indifferent after all, for the nerves of the tongue are connected
+with other nerves and with nerve-centres, so that the pleasure of the
+palate, or some pleasure, at any rate, even if it is only imagination,
+which can only originate in the central organ--the brain--often has an
+active effect on other organs. This is a matter of daily experience.
+Without the secretion of gastric juice the assimilation of nourishment
+would be impossible. If, therefore, some provocatives induce and
+increase certain sensations and useful processes, they are of essential
+value to health, and it is no bad economy to spend something on them."
+
+It is surely somewhat singular that Englishwomen, who have excelled in
+almost every other craft, should be remarkable for their want of skill
+in cookery. They have not been dismayed by any difficulties in
+literature, art, or science, and yet how few are there among us who can
+make a dish of porridge like a Scotchwoman, or an omelette like a
+Frenchwoman! The fact would seem to be, that educated women having
+disdained to occupy themselves either theoretically or practically with
+cookery, those whose legitimate business it has been have become
+indifferent also. The whole aim of the modern British cook seems to be
+to save herself trouble, and she will give as much time and thought to
+finding out ways of doing things in a slovenly manner as would go to
+doing them properly.
+
+No doubt cooks have often so much work of other kinds to do that they
+cannot give the necessary time to cooking. In a case of this kind, the
+mistress should herself give such help as she can, and bring up her
+daughters to help in the kitchen. People in middle-class life often
+expect the cook to do all the kitchen work, and frequently some of the
+house work. Of course, in small families, this is quite possible to be
+done, and it is always best for servants, as for other people, to be
+fully employed. But in large families it is impossible the cooking can
+be properly done, when the cook is harassed by so many other
+occupations. Thus, because it takes less time and attention than cooking
+smaller dishes, huge pieces of meat are roasted or boiled daily, and the
+leg-of-mutton style of dietary is perpetuated--declared to be the most
+economical, and, in short, the best for all the world.
+
+Probably it is because bread and butter can be bought ready made, and
+involve no trouble, that they are held to be the chief necessaries of
+life in every English household. Some children almost live, if they do
+not thrive, on bread and butter. Thoughtless housekeepers think they
+have done their duty when they have seen that a sufficient supply of
+these articles has been sent in from the shops. When we insist that
+everyone should have home-baked bread, at once we shall be met with the
+"penny-wise" suggestion that home-baked bread costs more than baker's,
+because, being so nice, people eat more of it. Good bread, we need not
+say, is far more nourishing than that which is made from inferior
+materials or adulterated even with non-injurious substances for wheaten
+flour. Then all the other difficulties come to the fore: cook spoils the
+bakings, the oven is not suitable, and so on. To all these we answer: A
+good housekeeper, one who looks beyond the sum total of her weekly
+bills, who thinks no trouble too great to provide such food as will
+maintain the health of her family, will have home-baked bread.
+
+There are other points in domestic management which do not receive the
+attention they deserve. Of these we may cite the use of labour-saving
+machines and of gas for cooking.
+
+How often do we hear it said: "I always have such and such a thing done
+in that way, because it was my mother's way!"
+
+This may be very nice and very natural, but it is nevertheless a
+sentimental reason. What should we think of a person who insisted on
+riding pillion, because her mother rode pillion? Yet, this really is
+pretty much the same thing as we see every day, when ladies are so
+wedded to old ways that they persist in employing the rough-and-ready
+implements of domestic use, the pattern whereof has been handed down
+from the Ark, instead of modern and scientific inventions which save
+both time and trouble. In no other department of the national life have
+the people been so slow to adopt simple machinery as in that of the
+household.
+
+It is alleged, in the first place, that labour-saving machines are
+expensive; in the next place, that servants do not understand them, and
+that they are always getting out of order.
+
+As to the first objection, we would say that as these machines--we speak
+only, of course, of really good machines--are made, not only with the
+object of saving labour, but material, the original cost of them is in a
+short time repaid. As regards the second objection, it seems
+incomprehensible that servants should not use with care and
+thoughtfulness machines, which not only save time and trouble, but
+greatly help in making their work perfect.
+
+There is no doubt that by the more general adoption of machinery
+household work would be much lightened, and that if there were a demand
+for it, enterprise would be much stimulated, and many more useful helps
+would be produced. As it is, manufacturers hesitate to bring out new
+inventions at a great expense, when there is a doubt of securing the
+appreciation of the public.
+
+Only the other day we were inquiring for a little machine we had seen
+years ago, and were told by the maker that, "like many other useful
+things, it had been shelved by the public, and ultimately lost."
+
+Let us take the case of making bread at home. By the use of a little
+simple dough-mixing machine, supplied by Kent, 199, High Holborn, the
+operation is easy, quick, cleanly, and certain. We have had one of these
+in use for more than ten years, and during that time have never had a
+bad batch of bread. Not only in this machine do we make ten to eleven
+pounds of dough in five minutes, but the kneading is most perfectly
+done, and there is the great advantage of securing perfect cleanliness,
+the hands not being used at all in the process. Yet we do not suppose
+that any number of the people who have admired the bread have set up the
+machine. It cannot be the cost of the machine, as it is inconsiderable,
+which prevents its more general use, since in households where expense
+is not an object the primitive process is still in vogue.
+
+Many people imagine that washing machines are only needed in large
+families where all the washing is got up at home. But, if ever so small
+or only an occasional wash is done, there is no exaggerating the comfort
+and advantage of a machine which washes, wrings, and mangles. So far
+from injuring linen, machines of the best kind wear it far less than
+rough hand labour, and with reasonable care it will be found that
+delicate fabrics are not split in the wringing by a good machine, as
+they so frequently are by the hand.
+
+Then there is the case of the knife-cleaning machine. There are families
+who, instead of using one, employ a boy to ruin their knives by rubbing
+them on a board with Bath brick. They do so, they will tell you,
+"because machines wear out the knives." The slightest acquaintance with
+the mechanism of a good knife-cleaning machine should suffice to show
+that the brushes cannot wear out the knives, whereas the action of the
+board and brick is the most destructive that can be imagined. The
+objection of undue wear being disposed of, we are told that the machines
+soon get out of order, and are a constant expense. Of course, with
+careless usage anything will come to grief, but the fact remains that
+Kent, the leading manufacturer of knife-cleaners, has published a
+certificate from a lady who has had in constant use, for thirty years,
+one of his machines, which during that time has required no repairs. As
+to knives, we know of some which have been cleaned daily for twenty-five
+years in a machine, and are very little the worse for wear.
+
+Dressmakers tell us that, but for the sewing machine, an elaborate style
+of trimming ladies' dresses would be impossible. We know that many
+inexpensive delicacies, which it is not practicable to have now because
+of the time and trouble they require, could easily be managed by the use
+of little articles of domestic machinery. For instance, take potted
+meat. There is the excellent Combination Mincer, also Kent's, by which
+this is rapidly and perfectly done, and which enables cooks to use up
+many scraps of material in a most acceptable way, and without the labour
+of the pestle and mortar. This machine, however, is but little known. It
+costs but a sovereign, is useful for all mincing purposes, and makes
+the best sausages in the world.
+
+To make sausages properly, a machine must have an adjustment of the
+cutters by which the sinews of the meat and bits of skin are retained on
+them, as nothing is so unpleasant as to find these when eating the
+sausages. Thus it will be seen how necessary it is, in setting up
+machinery which should last a lifetime, to have the best inventions in
+the market. Not very long ago, a friend asked our opinion on the merits
+of the different makers of knife-cleaning machines. We explained to her
+the mechanism of the best of them, pointed out the superior workmanship,
+and that she should not grudge the money to have one which would do its
+work properly and be durable. Probably under the impression that "in the
+multitude of counsellors there is wisdom," our friend made further
+inquiries, and ended by buying a much-advertised machine which, she was
+assured, was better and cheaper than that of Kent, the original
+patentee. When she had the machine home, and calculated, together with
+the cost of carriage, her own expenses in going to London to choose it,
+she found that she had saved exactly eighteenpence, and then that her
+bargain would not clean the knives!
+
+The prejudices which for a long time existed against cooking by gas have
+gradually cleared away now that improved stoves have been introduced,
+and the public have experience of its many advantages. There are yet
+some difficulties to be met in bringing gas into more general use, one
+of which, the high price charged for it, is beyond the control of the
+housekeeper, and another, that of teaching servants to be economical and
+careful in its use. When this last can be overcome, even with the first
+named drawback, gas will not be found more expensive than coal. The cost
+of wood, of sweeping the chimney, and the extra wear and tear occasioned
+by the soot, smoke, and dust of a coal fire, must be calculated in
+addition to the fuel itself.
+
+It will be seen, when we say that the entire cooking for a small family
+having late dinners, bread baked, and much water heated, is done for
+something under £2 a quarter, that gas as a fuel is not so great an
+extravagance after all. The stove used has the oven lined with a
+non-conducting substance, which has the advantage of keeping the heat
+within instead of sending it into the kitchen, as stoves made only of
+iron plates are apt to do. We have but space to add that the benefit to
+health, the cleanliness, the saving of time, labour, and temper, to say
+nothing of the superiority of cooking done by gas in such a stove as has
+been described, can only be fully appreciated by those who, like the
+writer, have had twenty years' experience of all these advantages.
+
+
+
+
+NEW ZEALAND FROZEN MUTTON.
+
+***
+
+
+The high price at which meat has stood for some years has made it
+necessary for the working classes to restrict themselves to a scanty
+allowance of animal food, and this often of poor quality. The difficulty
+of providing joints of meat for their families has, indeed, also been
+felt severely by people who are comparatively well-to-do. Under these
+circumstances capitalists have thought it worth a considerable
+investment of money to discover some means of bringing the cheap and
+magnificent supplies of New Zealand into the English market. After many
+failures, success has at length crowned the enterprise, and nothing can
+exceed the perfection in which New Zealand mutton is now placed on the
+English market. It is universally admitted that the meat, both as
+respects its nutritive value and its flavour, is unsurpassed, while the
+price is very moderate. The same remarks apply to New Zealand lamb. It
+commences to arrive in January, and is in the height of its season when
+our English lamb is a luxury which can only be enjoyed by the few.
+
+Nelson Brothers, Limited, stand foremost among the importers of this
+invaluable food supply. The mutton and lamb selected by them is of the
+highest quality, and their system of refrigeration is perfect. In summer
+these New Zealand meats have a great advantage over the home supply, as
+although in keeping they may lose colour, they remain good and sweet
+much longer than English-killed meat.
+
+The Company have large refrigerating stores under Cannon Street Station
+capable of holding some 70,000 sheep, and have recently erected stores
+of _treble that capacity_ at Nelson's Wharf, Commercial Road, Lambeth,
+wherein the latest improvements both as regards construction and
+refrigerating machinery have been adopted, in order to facilitate the
+development of the frozen meat trade.
+
+NELSON BROTHERS have also Branch Offices at--
+
+  15_a_, RICHMOND STREET, LIVERPOOL.
+  LEASE LANE, BIRMINGHAM.
+  LAWNS LANE, LEEDS.
+  THE ABATTOIRS, MANCHESTER.
+  BALTIC CHAMBERS, NEWCASTLE-ON-TYNE.
+  TRESILLIAN TERRACE, CARDIFF.
+
+If any of our readers are anxious to try the meat, and are unable to
+procure it, a postcard to the Head Office, 15, Dowgate Hill, London,
+E.C., or to any of the Branch Offices, will at once put them in the way
+of carrying out their desire.
+
+As it occasionally happens that from want of some little precaution New
+Zealand meat does not come to table in its best condition, we offer the
+following hints for the treatment of it:
+
+Frozen mutton, like that which is freshly killed, requires to be hung a
+certain time--this is most essential to remember, otherwise the meat
+eats hard and tough--and it is important to observe, both when hanging
+and roasting, that it is so placed that the juice shall not run out of
+the cut end. Hind-quarters, haunches, and legs should be hung with the
+knuckle end downwards; loins and saddles by the flaps, thus giving them
+a horizontal position. The meat in winter should be kept in the kitchen
+some time before cooking, and after being exposed for a few minutes to a
+rapid heat in order to seal up and keep the gravy in the joint, it
+should be cooked rather slowly, thus taking a little more time than is
+usually given to English meat.
+
+
+
+
+INDEX.
+
+***
+
+
+PAGE
+
+
+ALBUMEN, 10
+
+
+BEEF TEA, 12
+  "   "   as a solid, 15
+
+BEVERAGES, 93
+  Badminton Cup, 94
+  Champagne Cup, 94
+  Cherry Cup, 94
+  Cider Cup, 94
+  Citric Acid, 97
+  Claret Cup, 93
+  Ginger, an Extract of, for family use, 95
+  Gingerade, 95
+  Lemon, Essence of, 97
+    "    Syrup, 96
+  Lemonade, 94
+    "    (a new recipe), 95
+  Milk, 96
+  Port Wine, Mulled, 94
+
+BLANC-MANGE, 79
+
+
+CAKES, 85
+  Almond Paste, 92
+  Chocolate, 90
+  Cocoa-nut, 89
+    "      Rock, 90
+  Macaroons, 89
+  Pound, 87
+    "   Plain, 87
+  Savoy Sponge, 88
+    "     "   Lemon, 88
+  Sugar Icing, 90
+
+CITRIC ACID, 9
+
+CREAMS, 74
+  Apricot, 76
+  Champagne, 83
+  Charlotte Russe, 79
+  Cheese and Macaroni, 81
+  Cherry, 80
+  Chocolate, 82
+  Coffee, 81
+  Fig, 83
+  Fruit, 78
+  Italian, 81
+  Lemon, 75
+    "  Imitation, 76
+  Mandarin, 78
+  Orange, 76
+    "   Mousse, 83
+  Oranges, Chartreuse of, 82
+  Palace, 77
+  Pineapple, 77
+  Strawberry, 75
+      "     Trifle, 84
+  Syllabub, Solid, 79
+  Velvet, 80
+  Whipped, 84
+
+
+ESSENCES--
+  Almonds, 9
+  Lemon, 9
+  Vanilla, 9
+
+EXTRACT OF MEAT, 10
+
+
+FISH, LITTLE DISHES OF, 22
+  Cod Cutlets, 26
+  Eels, Collared, 30
+  Fish, Galantine of, 28
+  Herrings, Fried, 27
+     "      Rolled, 27
+  Sole, Filleted, 24
+   "    Fillets of, en Aspic, 29
+   "        "       Fried, 25
+   "        "       Sautés, 25
+   "        "  with Lobster, 25
+   "    Fried, 23
+  Whiting, Baked, 26
+
+FLUMMERY, DUTCH, 72
+
+
+GELATINE, 13
+   "    How to use, 64
+
+
+HOUSEKEEPING, HINTS ON, 105
+
+
+JELLIES, NELSON'S BOTTLED--
+  Calf's Foot, 8
+  Cherry, 8
+  Lemon, 8
+  Orange, 8
+  Port, 8
+  Sherry, 8
+
+JELLIES, TABLET, 8
+
+JELLY-MAKING, ON, 61
+  Jelly, Apple, 69
+    "    Aspic, 72
+    "    Brilliant, 65
+    "    Claret, 67
+    "    Cocoa, 68
+    "    Coffee, 68
+    "    Economical, 65
+    "    Orange Fruit, 69
+    "    Oranges filled with, 69
+    "    Ribbon, 66
+    "    Strengthening, 71
+    "    with Fruit, 66
+  Jelly-bag, how to make a, 73
+
+JELLY-JUBES, 10
+
+
+LEMON SPONGE, 9, 70
+
+LOZENGES--
+  Gelatine, 9
+  Licorice, 10
+
+
+MACARONI, ETC., 98
+  Canapés au Parmesan, 101
+  Cheese, Boiled, 101
+  Eggs, Scalloped, 102
+  Macaroni Cheese, 99
+    "      Stewed, 100
+    "      Sweet, 100
+    "      with Bacon, 99
+    "        " Cheese, 98
+    "        " Onions, 100
+    "        " Tomatoes, 100
+  Mushrooms with Cream Sauce, 103
+  Rice, to Boil (a black man's recipe), 103
+  Rice with Parmesan Cheese, 101
+  Scotch Woodcock, 102
+  Vegetables, to Mince, 104
+
+MEAT, LITTLE DISHES OF, 31
+  Brain Fritters, 35
+  Chicken, Brown Fricassée of, 42
+  Chicken Sauté, 43
+    "     in Aspic Jelly, 36
+  Croquettes, 44
+  Curry, Dry, 44
+  Kidneys, Broiled, 39
+    "      Sautés, 37
+    "      with Mushrooms, 38
+    "      with Piccalilli, 39
+  Lamb's Fry, 40
+    "    Sweetbreads, 41
+  Marrow Toast, 35
+  Meat Cakes à l'Italienne, 45
+  Mutton, Cold, Potted, 33
+    "     Collops, 33
+    "     Cutlets, 31
+    "     Pies, 34
+    "     Roulades of, 32
+    "     Sauté, 33
+  Ox Brain, 34
+  Pork Pie, Raised, 46
+  Potato Hash, 43
+  Sausages, Pork, 47
+  Veal à la Casserole, 41
+  Veal and Ham Pie, 47
+  Veal Cutlets in White Sauce, 37
+
+MUTTON, NEW ZEALAND FROZEN, 119
+
+
+PUDDINGS, 50
+  Apple Fool, 59
+    "   Meringue, 60
+  Baden-Baden, 80
+  Brandy Sauce, 53
+  Cabinet, 53
+  Capital, The, 57
+  Cheesecake, Welsh, 58
+  Chocolate, 56
+  Cocoa-nut, 56
+  Compote of Apples with Fried Bread, 59
+  Compote of Prunes, 60
+  Custard, 50
+  Duchess of Fife's, 58
+  Fritters, Italian, 58
+  Jubilee, 55
+  Natal, 55
+  Omelet, Friar's, 58
+    "     Soufflé, 52
+  Pears, Stewed, with Rice, 60
+  Queen's, 56
+  Raspberry and Currant, 57
+  Soufflé, 51
+  Sponge Soufflé, 53
+  Vanilla Rusk, 54
+  Warwickshire, 54
+
+
+SOUPS, 11, 14
+  Artichoke, Brown, 19
+  Beef and Onion, 14
+  Beef, Lentil, and Vegetable, 15
+  Beef, Pea, and Vegetable, 15
+  Glaze, 21
+  Gravy, 21
+  Hare, 17
+  Julienne, 16
+  Mulligatawny, 18
+        "      Nelson's, 14
+        "      Thin, 18
+  Rabbit, Brown; Clear, 17
+  Turtle, 19
+    "    Mock, 21
+  Vermicelli, Clear, 16
+
+
+TINNED MEATS, 12
+
+[Illustration: TRADE MARK.]
+
+***
+
+CHARLES DICKENS AND EVANS, CRYSTAL PALACE PRESS.
+
+
+[Illustration: By Royal Letters Patent.]
+
+For First Class Jellies
+
+***
+
+NELSON'S
+
+OPAQUE GELATINE
+
+SHOULD ALWAYS BE USED.
+
+See Recipe, Page 65.
+
+***
+
+NELSON'S
+
+TABLET JELLIES.
+
+_Orange, Lemon, Calf's Foot, Cherry, Raspberry, Vanilla, Apricot, Pear,
+Apple, Black Currant, Pine Apple, Noyeau, etc._
+
+Quarts, 9d.; Pints, 6d.; Half-Pints, 3d.
+
+***
+
+WINE TABLET JELLIES.
+
+_Port, Sherry, Orange._
+
+Pints only, 9d.
+
+These new Jellies are perfectly pure and wholesome, and the flavours
+excellent, while their exceeding cheapness brings them within the reach
+of all classes.
+
+***
+
+G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.
+
+
+[Illustration: By Royal Letters Patent.]
+
+***
+
+NELSON'S SOUPS.
+
+These Soups are already thoroughly cooked and seasoned, and can be
+prepared for the table in a few minutes.
+
+***
+
+BEEF AND CARROTS.
+
+BEEF AND CELERY.
+
+BEEF AND ONIONS.
+
+MULLIGATAWNY.
+
+In Pint Packets, 6d. each.
+
+***
+
+BEEF, PEAS, AND VEGETABLES.
+
+BEEF, LENTILS, AND VEGETABLES.
+
+In Quart Packets, 6d. each.
+
+***
+
+Penny Packets of Soup for charitable purposes.
+
+***
+
+NELSON'S
+
+EXTRACT OF MEAT,
+
+FOR MAKING AND IMPROVING
+
+SOUPS, GRAVIES, BEEF-TEA, etc., etc.
+
+***
+
+In Ounce Packets, 4d. each, and 1 lb. Tins, 5s. each.
+
+NOTE.
+
+One packet is sufficient for a Pint of Strong Soup.
+
+***
+
+G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.
+
+
+[Illustration: By Royal Letters Patent.]
+
+NOTICE.
+
+***
+
+On RECEIPT of POSTAL ORDER for 2/6
+
+A BOX CONTAINING SAMPLES OF
+
+NELSON'S SPECIALITIES
+
+AND A COPY OF
+
+"NELSON'S HOME COMFORTS,"
+
+Will be sent, CARRIAGE PAID, to any address in the United Kingdom, by
+
+G. NELSON, DALE, & CO., LIMITED,
+
+14, Dowgate Hill, London, E.C.
+
+***
+
+May also be obtained through any Grocer at the same price.
+
+***
+
+_N.B.--A Copy of "Home Comforts" will be sent, gratis, on receipt of
+Penny Postage Stamp._
+
+***
+
+G. NELSON, DALE, & CO, Ltd., 14, Dowgate Hill, London.
+
+
+[Transcriber's Note:
+
+Minor punctuation errors have been corrected without note.
+
+The title page, originally following three pages of advertisements, has
+been moved to the beginning of the book.
+
+The following corrections and changes were also made:
+
+*p. 12: fibrine to fibrin (the fibrin of the meat)
+
+*p. 17: entrée italicized to match other instances
+
+*p. 33: liitle to little (Season with a little pepper)
+
+*p. 122, Index: em-dash added to end of JELLIES, NELSON'S BOTTLED to
+match similar entries
+
+*p. 124, Index: Compôte to Compote to match body of text (Compote of
+Apples with Fried Bread, Compote of Prunes)
+
+Inconsistencies in hyphenation (e.g. sugar-syrup vs. sugar syrup,
+overnight vs. over-night) and variant spellings (e.g. omelette vs.
+omelet) have not been corrected.]
+
+
+
+
+
+End of the Project Gutenberg EBook of Nelson's Home Comforts, by Mary Hooper
+
+*** END OF THIS PROJECT GUTENBERG EBOOK NELSON'S HOME COMFORTS ***
+
+***** This file should be named 29519-8.txt or 29519-8.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/2/9/5/1/29519/
+
+Produced by Chris Curnow, Lindy Walsh, S.D., and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+http://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, are critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at http://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+http://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at http://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit http://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including checks, online payments and credit card donations.
+To donate, please visit: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
diff --git a/29519-8.zip b/29519-8.zip
new file mode 100644
index 0000000..1ad4345
--- /dev/null
+++ b/29519-8.zip
diff --git a/29519-h.zip b/29519-h.zip
new file mode 100644
index 0000000..3d272e0
--- /dev/null
+++ b/29519-h.zip
diff --git a/29519-h/29519-h.htm b/29519-h/29519-h.htm
new file mode 100644
index 0000000..92ad128
--- /dev/null
+++ b/29519-h/29519-h.htm
@@ -0,0 +1,5329 @@
+<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
+    "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
+
+<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en">
+  <head>
+    <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" />
+    <meta http-equiv="Content-Style-Type" content="text/css" />
+    <title>
+      The Project Gutenberg eBook of Nelson's Home Comforts, by Mary Hooper.
+    </title>
+    <style type="text/css">
+
+body {
+margin-left:10%;
+margin-right:10%;
+}
+
+h1,h2,h3 {
+clear:both;
+font-weight:500;
+text-align:center;
+}
+
+h1 {
+letter-spacing:.15em;
+}
+
+h3 {
+font-size:110%;
+padding-top:1em;
+}
+
+h4 {
+text-decoration:underline;
+}
+
+p {
+margin-bottom:.75em;
+margin-top:.75em;
+text-align:justify;
+}
+
+hr {
+clear:both;
+margin:2em auto;
+width:33%;
+}
+
+table {
+margin-left:auto;
+margin-right:auto;
+}
+
+ul {
+list-style-type:none;
+}
+
+ul.index {
+position:relative;
+width:75%;
+}
+
+ul.sub {
+margin-left:1.5em;
+padding-left:0;
+}
+
+ul.corrections {
+list-style-type:circle;
+}
+
+div.tpbox {
+margin-left:auto;
+margin-right:auto;
+width:575px;
+}
+
+div.tp {
+border-left:2px solid #000;
+border-right:2px solid #000;
+margin:-12px auto;
+padding:4em 0 3em;
+width:545px;
+}
+
+div.smbox {
+border:solid 1px;
+margin:auto;
+width:275px;
+}
+
+div.ad {
+margin:auto;
+padding:2em 1em;
+width:520px;
+}
+
+div.ad2 {
+margin:auto;
+padding:2em 1em;
+width:400px;
+}
+
+div.adbox1 {
+border:solid 1px;
+margin:auto;
+padding:2em 1em;
+width:470px;
+}
+
+div.tn {
+background-color:#CFC;
+border:dashed 1px;
+color:#000;
+font-size:80%;
+margin:4em;
+padding:1em;
+}
+
+div.skiplink {
+background-color:#CFC;
+border:dashed 1px;
+color:#000;
+font-size:80%;
+margin:5em auto 2em;
+width:250px;
+}
+
+div.decoline {
+margin:auto;
+padding-bottom:1.5em;
+text-align:center;
+}
+
+div.decoline-ad2 {
+margin:auto;
+padding-top:2em;
+text-align:center;
+}
+
+div.tpdeco {
+margin:auto;
+padding:3em 0;
+text-align:center;
+}
+
+div.trademark {
+margin:auto;
+padding-top:1em;
+text-align:center;
+}
+
+div.royalpatent {
+margin:auto;
+padding:1em 0 0 2em;
+text-align:center;
+}
+
+span.pagenum {
+font-size:75%;
+left:92%;
+position:absolute;
+text-align:right;
+}
+
+span.ralign {
+position:absolute;
+right:0;
+top:auto;
+}
+
+span.norm {
+font-size:90%;
+font-weight:400;
+}
+
+.pad-l {
+padding-left:2em;
+}
+
+.pad-l-sm {
+padding-left:1em;
+}
+
+.sm {
+font-size:75%;
+}
+
+.sm2 {
+font-size:85%;
+}
+
+.sm3 {
+font-size:95%;
+}
+
+.med {
+font-size:110%;
+}
+
+.lg {
+font-size:125%;
+}
+
+.lger {
+font-size:135%;
+}
+
+.lgst {
+font-size:160%;
+}
+
+.b1 {
+font-weight:600;
+letter-spacing:.1em;
+}
+
+.lh1 {
+line-height:1.75em;
+}
+
+.lh2 {
+line-height:2em;
+}
+
+.bt {
+border-top:solid 1px;
+}
+
+.bt-dbl {
+border-top:double 3px;
+margin:auto;
+}
+
+.smcap {
+font-variant:small-caps;
+}
+
+.ucsmcap {
+font-size:80%;
+}
+
+h2,.spacey {
+letter-spacing:.20em;
+}
+
+h2.pad,p.pad-t {
+padding-top:3em;
+}
+
+div.tp>p,.center {
+text-align:center;
+}
+
+div.decoline2,div.decoline-ad {
+margin:auto;
+text-align:center;
+}
+    </style>
+  </head>
+
+<body>
+
+
+<pre>
+
+The Project Gutenberg EBook of Nelson's Home Comforts, by Mary Hooper
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Nelson's Home Comforts
+       Thirteenth Edition
+
+Author: Mary Hooper
+
+Release Date: July 27, 2009 [EBook #29519]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK NELSON'S HOME COMFORTS ***
+
+
+
+
+Produced by Chris Curnow, Lindy Walsh, S.D., and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+
+</pre>
+
+
+<div class="tpbox">
+<img src="images/tp-border1.png" alt="decorative border" />
+<div class="tp">
+<h1><span class="sm">NELSON'S</span><br /><br />
+HOME COMFORTS.</h1>
+
+<p class="center pad-t">
+<span class="b1">THIRTEENTH EDITION.</span><br />
+<br />
+<span class="sm">REVISED AND ENLARGED</span><br />
+<span class="smcap lg">By MARY HOOPER,</span><br />
+<span class="sm">AUTHOR OF "LITTLE DINNERS," "EVERY-DAY MEALS,"<br />
+"COOKERY FOR INVALIDS," <i>ETC. ETC.</i></span></p>
+
+<div class="tpdeco" style="width: 150px;">
+<img src="images/tp-deco.png" width="150" height="96" alt="" title="" />
+</div>
+
+<p class="center">London:<br />
+G. NELSON, DALE &amp; CO., LIMITED,<br />
+<span class="sm">14, DOWGATE HILL.<br />
+1892.</span></p>
+</div>
+<img src="images/tp-border1.png" alt="decorative border" />
+</div>
+
+<div class="skiplink">
+<p class="center">Skip to <a href="#CONTENTS">Table of Contents</a></p>
+</div>
+
+<div class="ad2">
+<p class="center lh2">ANY OF<br />
+<span class="lger">NELSON'S SPECIALITIES</span><br />
+<span class="sm">MENTIONED IN THIS BOOK</span><br />
+<i>MAY BE OBTAINED FROM</i></p>
+
+<div class="smbox">
+<p class="center">
+<span class="med">W. CHAPLIN &amp; SONS,</span><br />
+<span class="sm3">19 &amp; 20, WATERLOO PLACE,</span><br />
+<span class="med">SOUTHAMPTON.</span></p>
+<p class="pad-l sm3">&nbsp;PLEASE SEND, S.W.R.</p>
+</div>
+
+<p>They are also Sold by Grocers, Chemists, Italian
+Warehousemen, etc., throughout the World. Should any
+difficulty be experienced in obtaining them, kindly send the
+name and address of your Grocer, and we will at once
+communicate with him.</p>
+
+<div class="bt">
+<div class="trademark" style="width: 350px;">
+<img src="images/trademark.png" width="350" height="81" alt="" title="TRADE MARK." />
+</div>
+</div>
+
+<p class="bt center">G. NELSON, DALE, &amp; CO., Ltd., 14, Dowgate Hill, London.</p>
+</div>
+
+<div class="ad">
+<p class="center lgst spacey">NELSON'S SPECIALITIES.</p>
+
+<p class="center">
+<span class="med b1">PATENT OPAQUE GELATINE.</span><br />
+<span class="sm2">In packets, from 6d. to 7s. 6d.</span></p>
+
+<p class="center">
+<span class="med b1">CITRIC ACID.</span><br />
+<span class="sm2">In 3d. packets. For use with the Gelatine.</span></p>
+
+<p class="center">
+<span class="med b1">ESSENCE OF LEMON, ALMONDS, &amp; VANILLA.</span><br />
+<span class="sm2">In graduated bottles, 8d.</span></p>
+
+<p class="center">
+<span class="med b1">FAMILY JELLY BOXES.</span><br />
+<span class="sm2">7s. 6d. each.<br />
+Containing sufficient of the above materials for 12 quarts of Jelly.</span></p>
+
+<p class="center">
+<span class="med b1">BOTTLED WINE JELLIES (Concentrated).</span><br />
+<span class="sm2">CALF'S FOOT, LEMON, SHERRY, PORT, ORANGE, AND CHERRY.<br />
+Quarts, 2s. 6d.; Pints, 1s. 4d.; Half-pints, 9d.</span></p>
+
+<p class="center">
+<span class="med b1">TABLET JELLIES.</span><br />
+<span class="sm2">ORANGE, LEMON, CALF'S FOOT, CHERRY, RASPBERRY, VANILLA, PORT,
+SHERRY, ETC. Quarts, 9d.; Pints, 6d.; Half-pints, 3d.</span></p>
+
+<p class="center">
+<span class="med b1">WINE TABLET JELLIES.</span><br />
+<span class="sm2">PORT, SHERRY, ORANGE. Pints only, 9d.</span></p>
+
+<p class="center">
+<span class="med b1">PATENT REFINED ISINGLASS.</span><br />
+<span class="sm2">In 1s. packets.</span></p>
+
+<p class="center">
+<span class="med b1">GELATINE LOZENGES. LIQUORICE LOZENGES.</span><br />
+<span class="sm2">In Ornamental Tins, 6d.</span></p>
+
+<p class="center">
+<span class="med b1">JELLY-JUBES.</span><br />
+<span class="sm2">A most agreeable and nourishing Sweetmeat.</span></p>
+
+<p class="center">
+<span class="med b1">EXTRACT OF MEAT.</span><br />
+<span class="sm2"><span class="smcap">For Soups, Gravies, etc.</span> In ounce packets, 4d.</span></p>
+
+<p class="center">
+<span class="med b1">PURE BEEF TEA.</span><br />
+<span class="sm2">In half-pint packets, 6d.</span></p>
+
+<p class="center med b1">SOUPS.</p>
+
+<table class="sm2" width="75%" summary="Nelson's Soups">
+<tr><td class="smcap">Beef and Carrots</td>  <td class="center" rowspan="4">In pint packets, <br />6d. each.</td></tr>
+<tr><td class="smcap">Beef and Celery</td></tr>
+<tr><td class="smcap">Beef and Onion</td></tr>
+<tr><td class="smcap">Mulligatawny</td></tr>
+<tr><td class="smcap">Beef, Peas, and Vegetables</td> <td class="center" rowspan="2"> In quart packets,<br />6d. each.</td></tr>
+<tr><td class="smcap">Beef, Lentils, and Vegetables</td></tr>
+</table>
+
+<p class="center sm2">
+<span class="smcap">Penny Packets of Soup</span> for charitable purposes.</p>
+
+<p class="center">
+<span class="med b1">EGG ALBUMEN.</span><br />
+<span class="sm2">For clearing Jelly or Soup.<br />
+In boxes containing 12 packets, 9d. per box.</span></p>
+
+<p class="bt center">G. NELSON, DALE, &amp; CO., Ltd., 14, Dowgate Hill, London.
+</p>
+</div>
+
+<div class="adbox1">
+
+<p class="center lh1 b1">
+<span class="spacey">LITTLE DINNERS</span>,<br />
+How to serve them with Elegance and Economy.</p>
+
+<p class="center"><span class="smcap">By Mary Hooper.</span></p>
+
+<p class="center"><i>Twenty-second Edition. <span class="pad-l-sm">Crown 8vo, cloth, price 2s. 6d.</span></i></p>
+
+<p>"Shows us how to serve up a 'little dinner,' such as a philosopher
+might offer a monarch&mdash;good, varied, in good taste, and cheap.
+Exactly what the young English wife wishes to know, and what
+the ordinary cookery book does not teach her."&mdash;<cite>Queen.</cite></p>
+
+<div class="decoline-ad">
+<img src="images/longish-line-thin.png" width="90" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p class="center lh1 b1">
+<span class="spacey">EVERY-DAY MEALS</span>,<br />
+Being Economic and Wholesome Recipes for Plain Dinners,
+Breakfasts, Luncheons, and Suppers.</p>
+
+<p class="center"><span class="smcap">By Mary Hooper.</span></p>
+
+<p class="center"><i>Eighth Edition. <span class="pad-l-sm">Crown 8vo, cloth, price 2s. 6d.</span></i></p>
+
+<p>"Our already deep obligations to Miss Hooper are weightily increased
+by this excellent and practical little book. The recipes for
+little dishes are excellent, and so clearly worded that presumptuous
+man instantly believes, on reading them, that he could descend into
+the kitchen and 'toss up' the little dishes without any difficulty."&mdash;<cite>Spectator.</cite></p>
+
+<div class="decoline-ad">
+<img src="images/longish-line-thin.png" width="90" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p class="center lh1 b1">
+<span class="spacey">COOKERY FOR INVALIDS</span>,<br />
+For Persons of Delicate Digestion, and for Children.</p>
+
+<p class="center"><span class="smcap">By Mary Hooper.</span></p>
+
+<p class="center"><i>Sixth Edition. <span class="pad-l-sm">Crown 8vo, cloth, price 2s. 6d.</span></i></p>
+
+<p>"An epicure might be content with the little dishes provided by
+Miss Hooper; but, at the same time, the volume fills the utmost
+extent of promise held out in the title-page."&mdash;<cite>Pall Mall Gazette.</cite></p>
+
+<div class="decoline-ad">
+<img src="images/longish-line-thin.png" width="90" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p class="center">LONDON: KEGAN PAUL, TRENCH, &amp; CO.</p>
+</div>
+
+<h2 class="pad"><a name="CONTENTS" id="CONTENTS"></a>CONTENTS.</h2>
+
+<div class="decoline">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<table summary="Table of Contents">
+<tr><td></td><td align="right" class="ucsmcap">PAGE</td></tr>
+
+<tr><td class="smcap">Preface</td>      <td align="right"><a href="#Page_7">7</a></td></tr>
+  <tr><td class="pad-l">Bottled Jellies</td>       <td align="right"><a href="#Page_7">7</a></td></tr>
+  <tr><td class="pad-l">Tablet Jellies</td>        <td align="right"><a href="#Page_8">8</a></td></tr>
+  <tr><td class="pad-l">Lemon Sponge</td>          <td align="right"><a href="#Page_9">9</a></td></tr>
+  <tr><td class="pad-l">Citric Acid and Pure Essence of Lemon</td>      <td align="right"><a href="#Page_9">9</a></td></tr>
+  <tr><td class="pad-l">Pure Essence of Almonds and Vanilla</td>        <td align="right"><a href="#Page_9">9</a></td></tr>
+  <tr><td class="pad-l">Gelatine Lozenges</td>          <td align="right"><a href="#Page_9">9</a></td></tr>
+  <tr><td class="pad-l">Jelly-Jubes</td>          <td align="right"><a href="#Page_10">10</a></td></tr>
+  <tr><td class="pad-l">Licorice Lozenges</td>          <td align="right"><a href="#Page_10">10</a></td></tr>
+  <tr><td class="pad-l">Albumen</td>         <td align="right"><a href="#Page_10">10</a></td></tr>
+  <tr><td class="pad-l">Extract of Meat</td>        <td align="right"><a href="#Page_10">10</a></td></tr>
+  <tr><td class="pad-l">Soups</td>         <td align="right"><a href="#Page_11">11</a></td></tr>
+  <tr><td class="pad-l">Beef Tea</td>        <td align="right"><a href="#Page_12">12</a></td></tr>
+  <tr><td class="pad-l">New Zealand Mutton</td>       <td align="right"><a href="#Page_12">12</a></td></tr>
+  <tr><td class="pad-l">Tinned Meats</td>       <td align="right"><a href="#Page_12">12</a></td></tr>
+  <tr><td class="pad-l">Gelatine</td>       <td align="right"><a href="#Page_13">13</a></td></tr>
+
+<tr><td class="smcap">Soups</td>        <td align="right"><a href="#Page_14">14</a></td></tr>
+
+<tr><td class="smcap">Little Dishes of Fish</td>       <td align="right"><a href="#Page_22">22</a></td></tr>
+
+<tr><td class="smcap">Little Dishes of Meat</td>        <td align="right"><a href="#Page_31">31</a></td></tr>
+
+<tr><td class="smcap">Puddings</td>      <td align="right"><a href="#Page_50">50</a></td></tr>
+
+<tr><td class="smcap">Jellies</td>      <td align="right"><a href="#Page_61">61</a></td></tr>
+
+<tr><td class="smcap">Creams</td>       <td align="right"><a href="#Page_74">74</a></td></tr>
+
+<tr><td class="smcap">Cakes</td>        <td align="right"><a href="#Page_85">85</a></td></tr>
+
+<tr><td class="smcap">Beverages</td>        <td align="right"><a href="#Page_93">93</a></td></tr>
+
+<tr><td class="smcap">Macaroni, etc.</td>        <td align="right"><a href="#Page_98">98</a></td></tr>
+
+<tr><td class="smcap">Hints on Housekeeping</td>       <td align="right"><a href="#Page_105">105</a></td></tr>
+
+<tr><td class="smcap">New Zealand Frozen Mutton</td>       <td align="right"><a href="#Page_119">119</a></td></tr>
+
+<tr><td class="smcap">Index</td>      <td align="right"><a href="#Page_121">121</a></td></tr>
+</table>
+
+<h2 class="pad">
+<a name="Page_7" id="Page_7"></a>NELSON'S HOME COMFORTS.</h2>
+
+<div class="decoline2">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<h2>PREFACE.</h2>
+
+<p><span class="smcap">In</span> presenting our friends and the public with
+the thirteenth edition of our "Home Comforts," we
+have the pleasure to remark that so greatly has the
+book been appreciated, that the large number of
+<span class="ucsmcap">FIVE HUNDRED THOUSAND</span> copies has been called for.
+The value of the Jubilee Edition was enhanced by
+some new recipes; these are repeated in the present
+edition, to which, also, some valuable additions have
+been made. Since the introduction of our Gelatine
+by the late Mr. G. Nelson, more than fifty years ago,
+we have considerably enlarged our list of specialities,
+and we have gratefully to acknowledge the public
+favour accorded to us.</p>
+
+<p>Among those of our preparations which have met
+with so much appreciation and success, we would cite
+the following:</p>
+
+<p><b>Nelson's Bottled Jellies.</b>&mdash;It is sometimes so
+difficult, if not impossible, to have a first-class jelly
+made in private kitchens, that we venture to think
+our <span class="smcap">Bottled Jellies</span> will be highly appreciated by
+all housekeepers. It is not too much to say that a
+ready-made jelly of the highest quality, and of the<span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span>
+best and purest materials, requiring only the addition
+of hot water, is now, for the first time, supplied.
+Careful experiments, extending over a long period
+of time, have been required to bring this excellent
+and very useful preparation to its present state of
+perfection, and it is confidently asserted that no
+home-made jelly can surpass it in purity, brilliancy,
+or delicacy of flavour. All that is necessary to prepare
+the jelly for the table is to dissolve it by placing the
+bottle in hot water, and then to add the given quantity
+of water to bring it to a proper consistency. It is
+allowed to stand until on the point of setting, and is
+then put into a mould.</p>
+
+<p><b>Nelson's Calf's Foot, Lemon, Port, Sherry,
+Orange, and Cherry Jellies</b> are now to be had
+of all first-class grocers, and are put up in bottles
+each containing sufficient of the concentrated preparation
+to make a quart, pint, or half-pint.</p>
+
+<p><b>Nelson's Tablet Jellies</b> are recommended for
+general use, are guaranteed of the purest and best
+materials, and are flavoured with the finest fruit
+essences. The Tablet Jellies are of so moderate
+a price as to be within the reach of all classes,
+and can be used as an every-day addition to the
+family bill of fare. They are not, however, intended
+as a substitute for high-class jellies, whether
+bottled or home-made.</p>
+
+<p>The Tablet Jellies used as directed in the recipes
+make, in a few minutes, creams of a most delicate<span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span>
+kind, remarkable for smoothness of texture and fine
+flavour.</p>
+
+<p><b>Nelson's Port, Sherry, and Orange Wine
+Tablet Jellies</b> have now been added to the list.</p>
+
+<p><b>Nelson's Lemon Sponge</b>, supplied in tins, is
+a delicious novelty, and will be found to surpass any
+that can be made at home.</p>
+
+<p><b>Nelson's Citric Acid and Pure Essence of
+Lemon.</b>&mdash;In order to save the trouble of putting
+jelly through a strainer when required for invalids,
+we have introduced our Citric Acid and Essence of
+Lemon, and by their use a jelly clear enough for all
+ordinary purposes is made in a few minutes.</p>
+
+<p><b>Lemonade</b> and other beverages can be quickly
+made, and with less expense than by any other
+method, by using Nelson's Citric Acid and Essence
+of Lemon, and for these recipes are given. Delicious
+beverages are also made with Nelson's Bottled Jellies,
+see <a href="#Page_93">page 93</a>.</p>
+
+<p><b>Nelson's Pure Essence of Almonds and
+Vanilla.</b>&mdash;These Extracts, like the Essence of Lemon,
+will be found of superior strength and flavour, and
+specially adapted for the recipes in this book.</p>
+
+<p><b>Nelson's Gelatine Lozenges</b> are not only a
+delicious sweetmeat, but most useful as voice lozenges,
+or in cases of sore or irritable throat. The flavour is
+very delicate and refreshing. Dissolved in water they
+make a useful beverage, and also a jelly suitable for
+children and invalids.</p>
+
+<p><span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span>
+<b>Nelson's Jelly-Jubes</b> will be found most
+agreeable and nourishing sweetmeats, deliciously
+flavoured with fruit essences. They can be used as
+cough lozenges, will be found soothing for delicate
+throats, are useful for travellers, and may be freely
+given to children.</p>
+
+<p><b>Nelson's Licorice Lozenges</b> are not only a
+favourite sweetmeat, but in cases of throat irritation
+and cough are found to be soothing and curative.</p>
+
+<p><b>Nelson's Albumen</b> is the white of eggs carefully
+dried and prepared, so that it will keep for an indefinite
+length of time. It is useful for any purpose
+to which the white of egg is applied, and answers
+well for clearing soup and jelly. When required for
+use, the albumen is soaked in cold water and whisked
+in the usual way.</p>
+
+<p><b>Nelson's Extract of Meat.</b>&mdash;The numerous
+testimonials which have been received as to the
+excellence of this preparation, as well as the great
+and universal demand for it, have afforded the highest
+satisfaction to us as the manufacturers, and have
+enabled us to offer it with increased confidence to the
+public. It is invaluable, whether for making soup
+or gravy, or for strengthening or giving flavour to
+many dishes; and it is not only superior to, but far
+cheaper than, any similar preparation now before the
+public.</p>
+
+<p>Now that clear soup is so constantly required, and<span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span>
+a thing of every-day use, Nelson's Extract of Meat
+will be found a great boon. With the addition of a
+little vegetable flavouring, a packet of the Extract will
+make a pint of soup as good and as fine as that produced,
+at much labour and expense, from fresh meat.
+With a judicious use of the liquor derived from boiling
+fowls, rabbits, and fresh meat, an endless variety of
+soup may be made, by the addition of Nelson's
+Extract of Meat. Some recipes are given by which
+first-class soups can be prepared in a short time, at a
+very small cost, and with but little trouble. It may
+be as well to say that soaking for a few minutes in
+cold water facilitates the solution of the Extract of
+Meat.</p>
+
+<p><b>Nelson's Soups</b> are deserving of the attention of
+every housekeeper, for they combine all the elements
+of good nourishment, have an excellent flavour, both
+of meat and vegetables, are prepared by merely
+boiling the contents of a packet for fifteen minutes,
+and are so cheap as to be within everybody's means.
+Penny packets of these soups, for charitable purposes,
+will be found most useful and nourishing.</p>
+
+<p>Those who have to cater for a family know how
+often a little soup will make up a dinner that would
+otherwise be insufficient; yet because of the time
+and trouble required in the preparation, it is impossible
+to have it. In a case like this, or when a
+supplementary dish is unexpectedly required, Nelson's
+Soups are most useful. Although these Soups are all
+that can be desired, made with water according to<span class='pagenum'><a name="Page_12" id="Page_12">[12]</a></span>
+the directions given with each packet, they can be
+utilised with great advantage for strengthening household
+stock.</p>
+
+<p>For instance, the liquor in which a leg of mutton
+has been boiled, or of pork, if not too salt, can be at
+once, by using a packet or two of Nelson's Soup,
+converted into a delicious and nourishing soup, and
+at a cost surprisingly small. Or the bones of any joint
+can be made into stock, and, after all the fat has been
+skimmed off, have a packet of Nelson's Soup added,
+in the same manner as in the directions.</p>
+
+<p><b>Nelson's Beef Tea</b> will be found of the highest
+value, supplying a cup of unequalled nourishment,
+combining all the constituents of fresh beef. No
+other preparation now before the public contains that
+most important element, albumen, in a soluble form,
+as well as much of the fibrin of the meat. This Beef
+Tea is also generally relished by invalids, and merely
+requires to be dissolved in boiling water.</p>
+
+<p><b>New Zealand Mutton.</b>&mdash;For information respecting
+this meat, and the great advantage as well as
+economy of its use, see <a href="#Page_119">page 119</a>.</p>
+
+<p><b>Nelson's Tinned Meats</b>, known as the
+"Tomoana Brand," are prepared at the works of
+<span class="smcap">Nelson Bros., Limited</span>, Hawke's Bay, New Zealand,
+from the finest cattle of the country. Messrs. <span class="smcap">Nelson</span>
+specially recommend their "Pressed Mutton and
+Green Peas," "Haricot Mutton," and "Pressed<span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span>
+Corned Mutton." The "Stewed Kidneys" will be
+found of a quality superior to any articles of the kind
+now in the market, while the price places them within
+the reach of all classes of consumers.</p>
+
+<p><b>Nelson's Gelatine</b> having now been favourably
+known all over the world for more than half a century,
+it is unnecessary to do more than observe that our
+efforts are constantly directed to supplying a perfectly
+pure article, always of the same strength and quality.
+When Russian isinglass was first introduced into this
+country, the prejudices against its use on the part of
+our great-grandmothers were violent and extreme;
+for those worthy ladies would not believe that some
+unfamiliar substance, of the origin of which they were
+either ignorant or doubtful, could form an efficient
+substitute for the well-known calves' feet and cow-heels,
+from which they had always been in the habit
+of making their jellies and blanc-manges. By degrees,
+however, the Gelatine made its way, and at length
+superseded the old system entirely; and its popularity
+is demonstrated by the fact that the works at Emscote,
+near Warwick, cover nearly five acres.</p>
+
+<hr style="width: 45%;" />
+
+<p>N.B.&mdash;It is necessary to call attention to the fact that
+in all the following recipes in which Nelson's Gelatine and
+Specialities are used, the quantities are calculated for
+<em>their manufactures only</em>, the quality and strength of which
+may be relied upon for uniformity.<span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span></p>
+
+<h2 class="pad">NELSON'S HOME COMFORTS.</h2>
+
+<div class="decoline">
+<img src="images/long-line-thin.png" width="175" height="1" alt="Decorative Line" title="" />
+</div>
+
+<h2>SOUPS.</h2>
+
+<div class="decoline">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<h3>BEEF AND ONION SOUP.</h3>
+
+<p><span class="smcap">A pint</span> of very good soup can be made by following
+the directions which accompany each tin of
+Nelson's Beef and Onion Soup, viz. to soak the
+contents in a pint of cold water for fifteen minutes,
+then place over the fire, stir, and boil for fifteen
+minutes. It is delicious when combined with a tin
+of Nelson's Extract of Meat, thus producing a quart
+of nutritious and appetising soup.</p>
+
+<h3>NELSON'S MULLIGATAWNY SOUP.</h3>
+
+<p>Soaked in cold water for a quarter of an hour, and
+then boiled for fifteen minutes, Nelson's Mulligatawny
+Soup is very appetising and delicious. It should be
+eaten with boiled rice; and for those who like the
+soup even hotter than that in the above preparation,
+the accompanying rice may be curried. In either
+case the rice should be boiled so that each grain
+should be separate and distinct from the rest.</p>
+
+<p><span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span></p>
+
+<h3>BEEF, LENTIL, AND VEGETABLE SOUP.</h3>
+
+<p>Pour one quart of boiling water upon the contents
+of a tin of Nelson's Soup of the above title, stirring
+briskly. The water must be boiling. A little seasoning
+of salt and pepper may be added for accustomed
+palates. This soup is perfectly delicious if prepared
+as follows: Cut two peeled onions into quarters, tie
+them in a muslin bag, and let the soup boil for twenty
+minutes with them. Take out the bag before serving
+the soup.</p>
+
+<h3>BEEF, PEA, AND VEGETABLE SOUP.</h3>
+
+<p>The directions printed on each packet of Nelson's
+Beef, Pea, and Vegetable Soup produce a satisfactory
+soup, but even this may be improved by the addition
+of the contents of a tin of Nelson's Extract of Meat
+and a handful of freshly-gathered peas. It is perhaps
+not generally known that pea-pods, usually thrown
+away as useless, impart a most delicious flavour to
+soup if boiled fast for two or three hours in a large
+saucepan, strained, and the liquor added to the soup,
+stock, or beef tea.</p>
+
+<h3>BEEF TEA AS A SOLID.</h3>
+
+<p>Soak the contents of a tin of Nelson's Beef Tea
+in a gill of water for ten minutes. Add to this the
+third of an ounce packet of Nelson's Gelatine, which
+has been soaked for two or three hours in half-a-pint
+of cold water. Put the mixture in a stewpan, and stir
+until it reaches boiling-point. Then put it into a<span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span>
+mould which has been rinsed with cold water. When
+thoroughly cold, this will turn out a most inviting and
+extremely nutritious dish.</p>
+
+<h3>CLEAR VERMICELLI SOUP.</h3>
+
+<p>Boil two minced onions in a quart of the liquor in
+which a leg of mutton has been boiled, skim well,
+and when the vegetables are tender strain them out.
+Pass the soup through a napkin, boil up, skim
+thoroughly, and when clear add the contents of a
+tin of Nelson's Extract of Meat, stirring until
+dissolved.</p>
+
+<p>Boil two ounces of vermicelli paste in a pint of
+water until tender. Most shapes take about ten
+minutes. Take care that the water boils when you
+throw in the paste, and that it continues to do so
+during all the time of cooking, as that will keep the
+paste from sticking together. When done, drain it
+in a strainer, put it in the tureen, and pour the soup
+on to it.</p>
+
+<h3>SOUP JULIENNE.</h3>
+
+<p>Wash and scrape a large carrot, cut away all the
+yellow parts from the middle, and slice the red outside
+of it an inch in length, and the eighth of an inch
+thick. Take an equal quantity of turnip and three
+small onions, cut in a similar manner. Put them in
+a stewpan with two ounces of butter and a pinch of
+powdered sugar; stir over the fire until a nice brown
+colour, then add a quart of water and a teaspoonful
+of salt, and let all simmer together gently for two<span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span>
+hours. When done skim the fat off very carefully, and
+ten minutes before serving add the contents of a tin of
+Nelson's Extract of Meat, and a cabbage-lettuce cut
+in shreds and blanched for a minute in boiling water;
+simmer for five minutes and the soup will be ready.
+Many cooks, to save time and trouble, use the preserved
+vegetables, which are to be had in great
+perfection at all good Italian warehouses.</p>
+
+<h3>BROWN RABBIT SOUP CLEAR.</h3>
+
+<p>Fry a quarter of a pound of onions a light brown;
+mince a turnip and carrot and a little piece of celery;
+boil these until tender in three pints of the liquor
+in which a rabbit has been boiled, taking care to
+remove all scum as it rises; strain them out, and
+then pass the soup through a napkin. The soup
+should be clear, or nearly so, but if it is not, put it
+in a stewpan, boil and skim until bright; then throw
+in the contents of a tin of Nelson's Extract of Meat,
+soaked for a few minutes; stir until dissolved; add
+pepper and salt to taste.</p>
+
+<h3>HARE SOUP.</h3>
+
+<p>Half roast a hare, and, having cut away the meat in
+long slices from the backbone, put it aside to make
+an <i lang="fr">entrée</i>. Fry four onions; take a carrot, turnip,
+celery, a small quantity of thyme and parsley, half-a-dozen
+peppercorns, a small blade of mace, some
+bacon-bones or a slice of lean ham, with the body of
+the hare cut up into small pieces; put all in two
+quarts of water with a little salt. When you have<span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span>
+skimmed the pot, cover close and allow it to boil
+gently for three hours, then strain it; take off every
+particle of fat, and having allowed the soup to boil
+up, add the contents of a tin of Nelson's Extract of
+Meat, and thicken it with a dessertspoonful of
+potato-flour; stir in two lumps of sugar, a glass of
+port wine, and season if necessary.</p>
+
+<h3>MULLIGATAWNY SOUP.</h3>
+
+<p>English cooks generally err in making both
+mulligatawny and curries too hot. It is impossible to
+give the exact quantity of the powder, because it varies
+so much in strength, and the cook must therefore be
+guided by the quality of her material. Mulligatawny
+may be made cheaply, and be delicious. The liquor
+in which meat or fowl has been boiled will make a
+superior soup, and fish-liquor will answer well. Slice
+and fry brown four onions, quarter, but do not peel,
+four sharp apples; boil them in three pints of stock
+until tender, then rub through a sieve to a pulp. Boil
+this up in the soup, skimming well; add the contents
+of a tin of Nelson's Extract of Meat, and stir in two
+ounces of flour and the curry-powder, mixed smooth
+in half-a-pint of milk. Any little pieces of meat,
+fowl, game, or fish may be added as an improvement
+to the soup. Just before serving taste that the soup
+is well-flavoured; add a little lemon-juice or vinegar.</p>
+
+<h3>THIN MULLIGATAWNY SOUP.</h3>
+
+<p>To a quart of the liquor in which a fresh haddock
+has been boiled, add half-a-pint of water in which<span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span>
+onions have been boiled. Stir into this, after it has
+been skimmed, and whilst boiling, the contents of a
+tin of Nelson's Extract of Meat, and a teaspoonful of
+curry-powder; let it boil up; add the juice of half a
+lemon and serve.</p>
+
+<h3>BROWN ARTICHOKE SOUP.</h3>
+
+<p>Wash, peel, and cut into slices about half-an-inch thick
+two pounds of Jerusalem artichokes. Fry them in a
+little butter until brown; fry also brown half-a-pound
+of sliced onions. Put these to boil in two quarts of
+water with two turnips, a carrot sliced, two teaspoonfuls
+of salt, and one of pepper. When the vegetables
+are tender drain the liquor, set it aside to cool, and
+remove all fat. Pass the vegetables through a fine
+sieve to a nice smooth <i lang="fr">purée</i>. Those who possess a
+Kent's "triturating strainer" will be able to do this
+much more satisfactorily, both as regards time and
+results, than by the old way of rubbing through a
+sieve. Put the liquor on to boil, dissolve in it&mdash;according
+to the strength the soup is required to
+be&mdash;the contents of one or two tins of Nelson's
+Extract of Meat, then add the vegetable <i lang="fr">purée</i>, a lump
+or two of sugar, and if required, salt and pepper. Let
+it boil up and serve.</p>
+
+<h3>TURTLE SOUP.</h3>
+
+<p>This soup is so often required for invalids, as well
+as for the table, that an easy and comparatively
+inexpensive method of preparing it cannot fail to be
+acceptable. Nelson's Beef Tea or Extract of Meat
+will be used instead of fresh beef, and Bellis's Sun-dried<span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span>
+Turtle instead of live turtle. If convenient
+it is desirable to soak the dried turtle all night, but it
+can be used without doing so. Put it on to boil in
+the water in which it was soaked, in the proportion of
+one quart with a teaspoonful of salt to a quarter of a
+pound of the turtle. Add two or three onions peeled
+and quartered, a small bit of mace and sliced lemon-peel,
+and simmer gently for four or five hours, or until
+the turtle is tender enough to divide easily with a
+spoon. Stock of any kind may be used instead of
+water, and as the liquid boils away more should be
+added, to keep the original quantity. Herbs for the
+proper flavouring of the Turtle Soup are supplied by
+Bellis; these should be put in about an hour before
+the turtle is finished, and be tied in muslin. When
+done take out the turtle and divide it into neat little
+pieces; strain the liquor in which it was cooked, and
+having boiled it up, stir in the contents of two tins of
+Nelson's Extract of Meat, previously soaked for a few
+minutes. Mix smooth in a gill of cold water a teaspoonful
+of French potato-flour and of Vienna flour,
+stir into the soup, and when it has thickened put in
+the turtle meat; let it get hot through, add a wine-glassful
+of sherry, a dessertspoonful of lemon-juice,
+and salt and pepper to taste, and serve at once. It is
+necessary to have "Bellis's Sun-dried Turtle," imported
+by T. K. Bellis, Jeffrey's Square, St. Mary Axe, London
+(sold in boxes), for this soup, because it is warranted properly
+prepared. An inferior article, got up by negroes
+from turtle found dead, is frequently sold at a low price;
+but it is unnecessary to say it is not good or wholesome.</p>
+
+<p><span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span></p>
+
+<h3>MOCK TURTLE SOUP.</h3>
+
+<p>This, like real turtle soup, can be made of Nelson's
+Extract of Meat and Bellis's Mock Turtle Meat. Boil
+the contents of a tin of this meat in water or stock,
+salted and flavoured with vegetables and turtle herbs,
+until tender. Finish with Nelson's Extract of Meat,
+and as directed for turtle soup.</p>
+
+<h3>GRAVY.</h3>
+
+<p>For roast meat, merely dissolve, after a little soaking,
+a tin of Nelson's Extract of Meat in a pint of boiling
+water. For poultry or game, fry two onions a light
+brown, mince a little carrot and turnip, put in half a
+teaspoonful of herbs, tied in muslin, and boil until
+tender, in a pint of water. Strain out the herbs, let
+the liquor boil up, stir in the contents of a tin of
+Nelson's Extract of Meat, and if the gravy is
+required to be slightly thickened, add a small
+teaspoonful of potato-flour mixed smooth in cold
+water. For cutlets or other dishes requiring sharp
+sauce, make exactly as above, and just before serving
+add a little of any good piquant sauce, or pickles
+minced finely.</p>
+
+<h3>GLAZE.</h3>
+
+<p>Soak in a small jar the contents of a tin of
+Nelson's Extract of Meat in rather less than a gill
+of cold water. Set the jar over the fire in a saucepan
+with boiling water, and let the extract simmer
+until dissolved. This is useful for strengthening
+soups and gravies, and for glazing ham, tongues,
+and other things.</p>
+
+<p><span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span></p>
+
+<h2 class="pad">LITTLE DISHES OF FISH.</h2>
+
+<div class="decoline">
+<img src="images/longish-line-thin.png" width="90" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p><span class="smcap">The</span> recipes we are now giving are suitable for
+dinner, supper, or breakfast dishes, and will be found
+especially useful for the latter meal, as there is nothing
+more desirable for breakfast than fish. We are constantly
+told that it is not possible to have fresh fish
+for breakfast, because it cannot be kept all night in
+the home larder. But we must insist that there is no
+greater difficulty in keeping fish than meat. Indeed,
+there is perhaps less difficulty, because fish can be
+left lying in vinegar, if necessary, whereas in the case
+of meat it cannot always be done.</p>
+
+<p>We will suppose that it is necessary to use strict
+economy. It is as well to proceed on that supposition,
+because people can always be lavish in their expenditure,
+whereas it is not so easy to provide for the
+household at once well and economically. In many
+neighbourhoods fish is sold much cheaper late in the
+day than in the morning, and in this case the housekeeper
+who can buy overnight for the use of the next
+day has a great advantage. Suppose you get the tail
+of a cod weighing three pounds, as you frequently may,
+at a very small price in the evening, and use a part of
+it stuffed and baked for supper, you can have a dish
+of cutlets of the remainder for breakfast which will be
+very acceptable. We do not mean a dish of the cold
+remains, but of a portion of the fish kept uncooked,
+as it easily may be, as we have before said, by dipping
+it in vinegar. Or, you get mackerel. Nothing is better
+than this fish treated according to the recipe we give.<span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span>
+Even so delicate a fish as whiting may, by a little
+management with vinegar, be kept perfectly well from
+one day to the other. Skinned whiting has very
+little flavour, and although when skilfully cooked in
+the usual way it is useful by way of change, the
+nourishment is much impaired by the removal of the
+skin. The same remark applies to soles. By frying
+fish unskinned you get a dish of a different character
+to that of skinned fish, and one of which the appetite
+does not so soon tire.</p>
+
+<h3>FRIED SOLE.</h3>
+
+<p>Soles weighing from three-quarters of a pound to a
+pound are the most suitable size for frying whole. If
+it is desired to have the fish juicy and with their full
+flavour, do not have them skinned. The black side
+of the soles will not of course look so well, or be so
+crisp, as the white side, but this is of little consequence
+compared to the nourishment sacrificed in removing
+the skin. Have the soles scraped, wipe them, put a
+tablespoonful of vinegar in a dish, pass the fish through
+it, and let them lie an hour or more, if necessary all
+night, as the flavour is thus improved. Run a knife
+along the backbone, which prevents it looking red
+when cut. When ready to crumb the fish, lay them
+in a cloth and thoroughly dry them. Beat up the yolk
+of an egg with a very little of the white, which will be
+sufficient to egg a pair of soles; pass the fish through
+the egg on both sides, hold it up to drain; have ready
+on a plate a quarter of a pound of very fine dry
+crumbs, mixed with two ounces of flour, a teaspoonful
+of salt, and half a teaspoonful of pepper. Draw the<span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span>
+fish over the crumbs, first on one side, then on the
+other, and lay it gently on a dish, black side downwards,
+whilst you prepare another. Some people
+succeed better in crumbing fish by sifting the crumbs
+on to it through a very fine strainer after it is egged.
+When the fish are ready put them, black side downwards,
+into the frying-pan with plenty of fat, hot
+enough to brown a piece of bread instantaneously,
+move the pan about gently, and when the soles have
+been fried four minutes, put a strong cooking-fork into
+them near the head, turn the white side downwards,
+and fry three minutes longer. Seven minutes will be
+sufficient to fry a sole weighing three-quarters of a
+pound, and a pair of this weight is sufficient for a
+party of six persons. When the sole is done put the
+fork into the fish close to the head, hold it up and let
+all the fat drain away, lay it on a sheet of cap paper,
+and cover over with another sheet. Being thus quite
+freed from grease, of a rich golden brown, crisp, and
+with an even surface, lay the fish on the dish for
+serving, which should have on it either a fish-paper
+or a napkin neatly folded. A well-fried sole is best
+eaten without any sauce, but in deference to the
+national usage, butter sauce, or melted butter, may be
+served with it.</p>
+
+<h3>FILLETED SOLES.</h3>
+
+<p>It is better for the cook to fillet the soles, for
+there is often much waste when it is done by the fishmonger.
+Having skinned the fish, with a sharp knife
+make an incision down the spine-bone from the head
+to the tail, and then along the fins; press the knife<span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span>
+between the flesh and the bone, bearing rather hard
+against the latter, and the fillets will then be readily
+removed. These can now be dressed in a variety of
+ways; perhaps the most delicate for breakfast is the
+following:</p>
+
+<h3>FILLETS OF SOLE SAUTÉS.</h3>
+
+<p>Having dried the fillets, divide them into neat
+pieces two or three inches long; dip them in the
+beaten yolk of egg, and then in seasoned bread-crumbs.
+Make a little butter hot in the frying-pan,
+put in the fillets and cook them slowly until brown on
+one side, then turn and finish on the other.</p>
+
+<h3>FILLETS OF SOLE FRIED.</h3>
+
+<p>These may either be rolled in one piece or divided
+into several, as in the foregoing recipe. In either case
+egg and crumb them thoroughly, place them in the
+wire-basket as you do them, which immerse in fat hot
+enough to crisp bread instantly. When done, put the
+fillets on paper to absorb any grease clinging to them,
+and serve as hot as possible. All kinds of flat fish
+can be filleted and cooked by these recipes, and will
+usually be found more economical than serving the
+fish whole. It is also economical to fillet the tail-end
+of cod, salmon, and turbot, and either fry or <i lang="fr">sauté</i>, as
+may be preferred.</p>
+
+<h3>FILLETS OF SOLE WITH LOBSTER.</h3>
+
+<p>Thin and fillet a pair of soles, each weighing about
+a pound. Roll the fillets, secure them with thread,
+which remove before serving; put them in a stewpan
+with two ounces of sweet butter, cover closely, and<span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span>
+allow them to cook at a slow heat for twenty minutes
+or until tender, taking care to keep them from getting
+brown. Prepare a sauce by boiling a quarter of a
+pound of veal cutlet and the bones of the fish in half-a-pint
+of water. When reduced to a gill, strain and
+take off all fat from the sauce, thicken either with fine
+flour or "Rizine," put it into the stewpan with the
+fish, and allow it to stand for a quarter of an hour
+without boiling. Mince or cut in small pieces either
+the meat of a small fresh lobster, or half a flat tin of
+the best brand of preserved lobster. Make this hot
+by putting it in a jam pot standing in a saucepan of
+boiling water. Take up the fish, carefully pour the
+sauce round, and place on the top of each fillet some
+of the lobster.</p>
+
+<h3>BAKED WHITING.</h3>
+
+<p>Small whiting answer well for this purpose. Tie
+them round, the tail to the mouth, dip them in dissolved
+butter, lightly sprinkle with pepper and salt,
+strew them with pale raspings, put them in a baking-dish
+with a little butter, and bake in a quick oven for
+a quarter of an hour.</p>
+
+<h3>COD CUTLETS.</h3>
+
+<p>A cheap and excellent dish is made by filleting the
+tail of cod, egging and crumbing the pieces and frying
+them. Get about a pound and a half of the tail of a
+fine cod; with a sharp knife divide the flesh from the
+bone lengthways, cut it into neat pieces as nearly of a
+size as you can, and flatten with a knife. Dip in egg,
+then in crumbs mixed with a little flour, pepper, and
+salt. It is best to fry the cutlets in the wire-basket in<span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span>
+plenty of fat, but if this is not convenient they can be
+done in the frying-pan; in any case, they should be
+done quickly, so that they may get crisp.</p>
+
+<h3>FRIED HERRINGS.</h3>
+
+<p>Take care the fish is well cleaned, without being
+split. Two or three hours before cooking, lightly
+sprinkle with salt and pepper; when ready to cook,
+wipe and flour the herrings. Have ready in the
+frying-pan as much fat at the proper temperature as
+will cover the herrings. Cook quickly at first, then
+moderate the heat slightly, and fry for ten to twelve
+minutes, when they should be crisp and brown. When
+done, lay them on a dish before the fire, in order that
+all fat and the fish-oil may drain from them; with
+this precaution, fried herrings will be found more
+digestible than otherwise they would be.</p>
+
+<h3>ROLLED HERRINGS.</h3>
+
+<p>Choose the herrings with soft roes. Having scraped
+and washed them, cut off the heads, split open, take
+out the roes, and cleanse the fish. Hold one in the
+left hand, and, with thumb and finger of the right,
+press the backbone to loosen it, then lay flat on the
+board and draw out the bone; it will come out whole,
+leaving none behind. Dissolve a little fresh butter,
+pass the inner side of the fish through it, sprinkle
+pepper and salt lightly over, then roll it up tightly
+with the fin and tail outwards, roll it in flour and
+sprinkle a little pepper and salt, then put a small
+game skewer to keep the herring in shape. Have
+ready a good quantity of boiling fat; it is best to do
+the herrings in a wire-basket, and fry them quickly for
+ten minutes. Take them up and set them on a plate<span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span>
+before the fire, in order that all the fat may drain from
+them. Pass the roes through flour mixed with a
+sufficient quantity of pepper and salt, fry them brown,
+and garnish the fish with them and crisp parsley. A
+difficulty is often felt in introducing herrings at dinner
+on account of the number of small bones in them, but
+this is obviated by the above method of dressing, as
+with care not one bone should be left in.</p>
+
+<h3>GALANTINE OF FISH.</h3>
+
+<p>Procure a fine large fresh haddock and two smaller,
+of which to make forcemeat. Take off the head and
+open the large fish. Carefully press the meat from
+the backbone, which must be removed without breaking
+the skin; trim away the rough parts and small bones
+at the sides. Cover the inside of the fish with a layer
+of forcemeat, and at intervals place lengthways a few
+fillets of anchovies, between which sprinkle a little
+lobster coral which has been passed through a wire
+sieve; fold the haddock into its original form, and sew
+it up with a needle and strong thread. Dip a cloth
+in hot water, wring it as dry as possible, butter
+sufficient space to cover the fish, then fold it up, tie
+each end, and put a small safety pin in the middle to
+keep it firm. Braise the galantine for an hour in stock
+made from the bones of the fish. Let it stay in the
+liquor until cold, when take it up and draw out the
+sewing thread. Reduce and strain the liquor, mix
+with cream and aspic jelly, or Nelson's Gelatine,
+dissolved in the proportion of half-an-ounce to a pint.
+When this sauce is on the point of setting, coat the
+galantine with it, sprinkle with little passed lobster coral,
+dish in a bed of shred salad, tastefully interspersed
+with beetroot cut in dice and dipped in oil and vinegar.</p>
+
+<p><span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span>
+To make the forcemeat, pound the fillets of the small
+haddocks till fine, then work in about half its quantity
+of bread panada, an ounce of butter, and the fillets of
+two anchovies; season with salt and pepper, mix in
+one egg and a yolk, pass through a wire sieve, and
+work into it a gill of cream.</p>
+
+<h3>FILLETS OF SOLE EN ASPIC.</h3>
+
+<p>Aspic jelly, or meat jelly, may be made very good,
+and at a moderate cost, by boiling lean beef or veal in
+water with a little vegetable and spice. To make it
+according to the standard recipes is so expensive and
+tedious that few persons care to attempt it. The
+following directions will enable a cook to make an
+excellent and clear aspic.</p>
+
+<p>Cut two pounds of lean beefsteak or veal cutlet
+into dice, put it on in two quarts of cold water, and as
+soon as it boils, take off the scum as it rises. Let it
+simmer gently for half-an-hour; then add four onions,
+a turnip, carrot, small bundle of sweet herbs, blade of
+mace, half-a-dozen white peppercorns, and when it has
+again boiled for an hour strain it through a napkin.
+Let it stand until cold, remove all the fat, boil it up,
+and to a quart of the liquor put an ounce of Nelson's
+Gelatine, previously soaked in cold water. Add salt
+and a pinch of cayenne pepper, and when the jelly is
+cool stir in the whites and shells of two eggs well
+beaten. Let the jelly boil briskly for two minutes,
+let it stand off the fire for a few minutes, then strain
+through a jelly-bag and use as directed. Take the
+fillets of a pair of large thick soles, cut them into neat
+square pieces, leaving the trimmings for other dishes,
+and lay them in vinegar with a little salt for an hour.
+As they must be kept very white the best French<span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span>
+vinegar should be used. Boil the fillets gently in
+salted water, with a little vinegar, till done; take them
+up and dry them on a cloth. Have ready some picked
+parsley and hard-boiled eggs cut in quarters; arrange
+these neatly at the bottom of a plain mould so as to
+form a pretty pattern. Pour in very gently enough
+jelly to cover the first layer, let it stand until beginning
+to set, then put another layer of fish, eggs, and parsley,
+then more jelly, and so on until the mould is full.
+When done set the mould on ice, or allow it to stand
+some hours in a cold place to get well set. Turn it
+out, ornament with parsley, beetroot, and cut lemon.</p>
+
+<h3>COLLARED EELS.</h3>
+
+<p>Clean and boil the eels in water highly seasoned
+with pepper and salt, an onion, bay-leaf, a clove, and
+a little vinegar. When the eels are done enough, slip
+out the bones and cut them up into pieces about two
+inches long. Take the liquor in which the fish is
+boiled, strain it, let it boil in the stewpan without the
+lid, skimming it until it becomes clear. Dissolve a
+quarter of an ounce of Nelson's Gelatine to each half-pint
+of the fish gravy, and boil together for a minute,
+let it then stand until cool. Arrange the pieces of
+eel tastefully in a plain mould with small sprigs of
+curled parsley and slices of hard-boiled eggs, and, if
+you like, a fillet or two of anchovies cut up into dice.
+When all the fish is thus arranged in the mould, pour
+the jelly in very gently, a tablespoonful at a time, in
+order not to disturb the solid material. Let the mould
+stand in cold water for seven or eight hours, when it
+can be turned out. Ornament with parsley, lemon,
+and beetroot.</p>
+
+<p><span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span></p>
+
+<h2 class="pad">LITTLE DISHES OF MEAT.</h2>
+
+<div class="decoline">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p><span class="smcap">In</span> this chapter a number of useful and inexpensive
+dishes are given, which will serve either as breakfast
+dishes, <i lang="fr">entrées</i>, or for invalids, and which may, in the
+hands of an intelligent cook, serve as models for
+many others. As will be seen, it is not so much a
+question of expense to provide these little tasty dishes
+as of management. In all the following recipes for
+little dishes of mutton, it will be found a great
+advantage to use New Zealand Meat.</p>
+
+<p>A good cook will never be embarrassed by having
+too much cold meat on hand, because she will be able
+by her skill so to vary the dishes that the appetites of
+those for whom she caters will never tire of it. Even
+a small piece of the loin of mutton may be served in
+half-a-dozen different ways, and be relished by those
+who are tired of the mutton-chop or the plain roast.</p>
+
+<h3>MUTTON CUTLETS.</h3>
+
+<p>Taken from the neck, mutton cutlets are expensive,
+but those from the loin will be found not only convenient,
+but to answer well at a smaller cost.</p>
+
+<p>First remove the under-cut or fillet from about two
+pounds of the best end of a loin of mutton, cut off
+the flap, which will be useful for stewing, and it is
+especially good eaten cold, and then remove the<span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span>
+meat from the bones in one piece, which divide
+with the fillet into cutlets about half-an-inch thick.
+Egg them over and dip them in well-seasoned bread-crumbs,
+fry them until a nice brown, and serve with
+gravy made from the bones and an onion.</p>
+
+<p>This way of cooking the loin is much more economical
+than in chops, because with them the bones and flap
+are wasted, whereas in cutlets all is used up.</p>
+
+<p>To stew the flap, put it in a stewpan, the fat downwards,
+sprinkle pepper and salt, and slice an onion or
+two over, and set it to fry gently in its own fat for an
+hour. Take up the meat, and put half-a-pint of cold
+water to the fat, which, when it has risen in a solid
+cake, take off, mix a little flour with the gravy which
+will be found beneath the fat, add pepper, salt, and
+some cooked potatoes cut in slices. Cut the meat
+into neat squares; let it simmer gently in the gravy
+with the potatoes for an hour.</p>
+
+<h3>ROULADES OF MUTTON.</h3>
+
+<p>Remove the fillet from a fine loin of mutton, trim
+away every particle of skin, fat, and gristle. Flatten
+the fillet with a cutlet-bat, and cut it lengthways into
+slices as thin as possible; divide these into neat
+pieces about three inches long. Sprinkle each with
+pepper, salt, and finely-chopped parsley, roll them
+up tightly, then dip in beaten egg, and afterwards
+in finely-sifted bread-crumbs mixed with an equal
+quantity of flour and highly seasoned with pepper
+and salt. As each roulade is thus prepared place it
+on a game-skewer, three or four on each skewer.<span class='pagenum'><a name="Page_33" id="Page_33">[33]</a></span>
+Dissolve an ounce of butter in a small frying-pan,
+and cook the roulades in it.</p>
+
+<h3>MUTTON COLLOPS.</h3>
+
+<p>Cut neat thin slices from a leg of either roasted or
+boiled mutton, dip them in yolk of egg and in fine
+dry bread-crumbs to which a little flour, pepper, and
+salt have been added. Heat enough butter in a small
+frying-pan to just cover the bottom, put in the slices
+of mutton and cook them very slowly, first on one
+side then on the other, until they are brown. Garnish
+the dish on which the mutton is served with some
+fried potatoes or potato chips.</p>
+
+<h3>MUTTON SAUTÉ.</h3>
+
+<p>Put a little butter or bacon fat in the frying-pan,
+sprinkle pepper and salt over slices of cold mutton,
+and let them get hot very slowly. The mutton must
+be frequently turned, and never allowed to fry.
+When turned in the pan for the last time sprinkle a
+little chopped parsley on the upper side; remove the
+slices carefully on to a hot dish, pour the fat in the
+pan over, and serve.</p>
+
+<h3>COLD MUTTON POTTED.</h3>
+
+<p>Cut up the mutton, being careful to free it from
+all sinew and skin; chop or pound it with half its
+weight of cooked bacon until it is as fine as desired.
+Season with a little pepper, salt, and allspice, put it
+into a jar, which set in a saucepan of water over the
+fire until the meat is hot through. When taken up stir<span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span>
+occasionally until cool, then press it into little pots,
+and pour clarified butter or mutton fat over the top.
+If liked, a little essence of anchovy may be added to
+the seasoning.</p>
+
+<h3>MUTTON PIES.</h3>
+
+<p>Mince a quarter of a pound of underdone mutton,
+taking care to have it free from skin and fat. Mix
+with it a tablespoonful of rich gravy&mdash;that which is
+found under a cake of dripping from a joint is
+particularly suitable for this purpose&mdash;add a few drops
+of essence of anchovy, a pinch of cayenne pepper, and
+a small teaspoonful of minced parsley. If necessary
+add salt.</p>
+
+<p>Line four patty-pans with puff paste, divide the
+mutton into equal portions and put it into the pans,
+cover each with a lid of paste, and bake in a quick
+oven for half-an-hour.</p>
+
+<h3>OX BRAIN.</h3>
+
+<p>Having carefully washed the brain, boil it very fast,
+in order to harden it, in well-seasoned gravy. When
+it is done, take it out of the gravy and set it aside
+until cold. Cut it either in slices or in halves, dip
+each piece in egg, then in bread-crumbs well seasoned
+with dried and sifted parsley, pepper, and salt, fry
+them in a little butter until brown. The gravy
+having become cold, take off the fat, and boil it in a
+stewpan without a lid until it is reduced to a small
+quantity; pour it round the brain, and serve.</p>
+
+<p><span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span></p>
+
+<h3>BRAIN FRITTERS.</h3>
+
+<p>Carefully wash an ox brain, and boil it for a
+quarter of an hour in well-seasoned stock. When
+the brain is cold, cut it into slices as thin as
+possible, dip each of them in batter, drop them as
+you do them into a stewpan half-full of fat at a
+temperature of 430°, or that which will brown
+instantly a piece of bread dipped into it. To make
+the batter, mix two large tablespoonfuls of fine flour
+with four of cold water, stir in a tablespoonful of
+dissolved butter or of fine oil, the yolk of an egg,
+and a pinch of salt and pepper; when ready to use,
+beat the white of the egg to a strong froth, and mix
+with it. Do not fry more than two fritters at once;
+as you take them up, throw them on paper to absorb
+any grease clinging to them, serve on a napkin or
+ornamental dish-paper. If this recipe is closely
+followed, the fritters will be light, crisp, delicate
+morsels, melting in the mouth, and form besides
+a very pretty dish. Garnish with fried parsley; take
+care the parsley is thoroughly dry, put it into a
+small frying-basket, and immerse it for an instant
+in the fat in which the fritters are to be cooked.
+Turn it out on paper, dry, and serve.</p>
+
+<h3>MARROW TOAST.</h3>
+
+<p>Let the butcher break up a marrow-bone. Take
+out the marrow in as large pieces as possible, and put
+them into a stewpan with a little boiling water, rather
+highly salted. When the marrow has boiled for a<span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span>
+minute, drain the water away through a fine strainer.
+Have ready a slice of lightly-toasted bread, place the
+marrow on it, and put it into a Dutch oven before the
+fire for five minutes, or until it is done. Sprinkle
+over it a little pepper and salt, and a small teaspoonful
+of parsley, chopped fine. The toast must be served
+very hot.</p>
+
+<h3>CHICKEN IN ASPIC JELLY.</h3>
+
+<p>Cut the white part of a cold boiled chicken, and
+as many similar pieces of cold ham, into neat rounds,
+not larger than a florin. Run a little aspic jelly into
+a fancy border mould, allow it to set, and arrange a
+decoration of boiled carrot and white savoury custard
+cut crescent shape, dipping each piece in melted
+aspic. Pour in a very little more jelly, and when it is
+set place the chicken and ham round alternately,
+with a sprig of chervil, or small salad, here and there.
+Put in a very small quantity of aspic to keep this in
+place, then, when nearly set, sufficient to cover it.
+Arrange another layer, this time first of ham then of
+chicken, fix them in the same way, and fill up the
+mould with aspic jelly. When the dish is turned out
+fill the centre with cold green peas, nicely seasoned,
+and garnish round with chopped aspic and little stars
+of savoury custard. To make this, soak a quarter of
+an ounce of Nelson's Gelatine in a gill of milk,
+dissolve it over the fire, and stir in a gill of thick
+cream, season to taste with cayenne pepper and salt,
+and, if liked, a little grate of nutmeg. Pour the<span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span>
+custard on to a large dish, and when cold cut it into
+the required shapes.</p>
+
+<h3>VEAL CUTLETS IN WHITE SAUCE.</h3>
+
+<p>Cut six or seven cutlets, about half-an-inch thick,
+from a neck of veal, braise them in half-a-pint of good
+white stock with an onion, a small bunch of herbs, a
+bacon bone, and two or three peppercorns, until they
+are done. Let the cutlets get cool in the liquor, then
+drain them. Strain the liquor and make a white sauce
+with it; add a tablespoonful of thick cream and a
+quarter of an ounce of Nelson's Gelatine, dissolved in
+a gill of milk; season with salt and cayenne pepper,
+stirring occasionally until quite cold. Dip the cutlets
+in, smoothly coating one side, and before the sauce sets
+decorate them with very narrow strips of truffle in the
+form of a star. Cut as many pieces of cooked tongue
+or ham as there are cutlets, dish them alternately in a
+circle on a border of aspic, fill the centre with a salad
+composed of all kinds of cold cooked vegetables, cut
+with a pea-shaped cutter and seasoned with oil,
+vinegar, pepper, and salt. Garnish with aspic jelly
+cut lozenge shape and sprigs of chervil.</p>
+
+<h3>KIDNEYS SAUTÉS.</h3>
+
+<p>Like many other articles of diet, kidneys within the
+last ten years have been doubled in price, and are so
+scarce as to be regarded as luxuries. The method of
+cooking them generally in use is extravagant, and
+renders them tasteless and indigestible. Kidneys<span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span>
+should never be cooked rapidly, and those persons
+who cannot eat them slightly underdone should forego
+them. One kidney dressed as directed in the following
+recipe will go as far as two cooked in the ordinary
+manner&mdash;an instance, if one were needed, of the
+economy of well-prepared food.</p>
+
+<p>Choose fine large kidneys, skin them and cut each
+the round way into thin slices: each kidney should
+yield from ten to twelve slices. Have ready a tablespoonful
+of flour highly seasoned with pepper and
+salt and well mixed together; dip each piece of
+kidney in it. Cut some neat thin squares of streaked
+bacon, fry them <em>very slowly</em> in a little butter; when
+done, put them on the dish for serving, and keep hot
+whilst you <i lang="fr">sauté</i> the kidneys, which put into the fat
+the bacon was cooked in. In about a minute the
+gravy will begin to rise on the upper side, then
+turn the kidneys and let them finish cooking slowly;
+when they are done, as they will be in three to four
+minutes, the gravy will again begin to rise on the side
+which is uppermost. Put the kidneys on the dish
+with the bacon, and pour over them a spoonful or
+two of plain beef gravy, or water thickened with a
+little flour, boiled and mixed with the fat and gravy
+from the kidneys in the frying-pan. If there is too
+much fat in the pan, pour it away before boiling up
+the gravy. Serve the kidneys on a hot-water dish.</p>
+
+<h3>TINNED KIDNEYS WITH MUSHROOMS.<br />
+<span class="norm">(<i>Tomoana Brand.</i>)</span></h3>
+
+<p>Dry a half-tin of champignons in a cloth, or, if
+convenient, prepare a similar quantity of fresh button<span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span>
+mushrooms; add to these a few pieces of dried mushrooms,
+previously soaked for ten minutes in tepid
+water, put them into a stewpan with a slice of butter,
+and stir constantly for six minutes, then add two or
+three kidneys cut in small neat pieces, in the shape of
+dice is best, and continue stirring until the kidneys
+are hot through, taking care to do them slowly; at
+the last moment season with pepper and salt, and
+serve very hot. Garnish the dish with fried sippets
+of bread.</p>
+
+<h3>KIDNEYS WITH PICCALILLI SAUCE.<br />
+<span class="norm">(<i>Tomoana Brand.</i>)</span></h3>
+
+<p>Take the kidneys out of the gravy, and cut them
+into six slices. Mix a small teaspoonful of curry
+powder with three teaspoonfuls of fine flour and a
+small pinch of salt. Dip each slice in this mixture,
+and when all are done put them in the frying-pan
+with a little butter, and let them get slowly hot
+through. When done, put the kidneys in the centre
+of a hot dish, and pour round them a sauce made as
+follows: Boil up the gravy of the kidneys, and stir
+into it sufficient minced piccalilli pickles to make it
+quite thick, add a teaspoonful of flour to a tablespoonful
+of the piccalilli vinegar, stir into the sauce,
+and when all has boiled up together, pour it round
+the kidneys.</p>
+
+<h3>BROILED KIDNEYS.</h3>
+
+<p>These are quite an epicure's dish, and care must
+be taken to cook them slowly. Having skinned the
+kidneys (they must not be split or cut) dip them for a<span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span>
+moment in boiling fat, place them on the gridiron
+over a slow fire, turning them every minute. They
+will take ten to fifteen minutes to cook, and will be
+done as soon as the gravy begins to run. Place them
+on a hot dish rubbed over with butter, salt and
+pepper them rather highly. It must be understood
+that kidneys thus cooked ought to have the gravy in
+them, and that when they are cut at table it should
+run from them freely and in abundance.</p>
+
+<h3>LAMB'S FRY.</h3>
+
+<p>A really proper fry should consist not only of sweetbreads
+and liver, but of the heart, melt, brains, frill,
+and kidneys, each of which requires a different treatment.
+It is quite as easy to cook a fry properly as to
+flour and fry it hard and over-brown, as is too frequently
+done. Trim the sweetbreads neatly, and
+simmer them for a quarter of an hour in good white
+stock with an onion. When they are done take them
+up and put the brains in the gravy, allowing them to
+boil as fast as possible in order to harden them; let
+them get cold, then cut into slices, egg and bread-crumb
+them, and fry with the sweetbread in a little
+butter. After the brains are taken out of the gravy,
+put the slices of heart and melt in, and let them stew
+slowly until tender. When they are ready, flour them,
+and fry with the liver and frill until brown. Lastly,
+put the kidneys, cut in slices, into the pan, and very
+gently fry for about a minute. Shake a little flour onto
+the pan, stir it about until it begins to brown; then
+pour on to it the gravy, in which the sweetbreads, etc.,<span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span>
+were stewed, see it is nicely seasoned, and pour round
+the fry, which should be neatly arranged in the centre
+of the dish. Garnish with fried parsley.</p>
+
+<h3>LAMB'S SWEETBREADS.</h3>
+
+<p>These make an admirable breakfast dish, and can
+be partly prepared over-night. Trim and wash the
+sweetbreads, put them into a saucepan with sufficient
+well-flavoured stock to cover them, a minced onion
+and a sprig of lemon-thyme; boil gently for fifteen
+minutes, or a little longer if necessary. Take them
+up, drain, dip in egg and finely-sifted bread-crumbs
+mixed with a little flour, pepper, and salt. Fry very
+carefully, so as not to make it brown or hard, some
+small slices of bacon, keep warm whilst you fry the
+sweetbreads in the fat which has run from it, adding,
+if required, a little piece of butter or lard. For a
+breakfast dish, the sweetbreads should be served
+without gravy, but if for an <i lang="fr">entrée</i> the liquor in which
+they were stewed, with slight additions and a little
+thickening, can be poured round them in the dish.
+Calves' sweetbreads are prepared in the same manner
+as the above, and can either be fried, finished in a
+Dutch oven, or served white, with parsley and butter,
+or white sauce.</p>
+
+<h3>VEAL À LA CASSEROLE.</h3>
+
+<p>For this dish a piece of the fillet about three inches
+thick will be required, and weighing from two to three
+pounds. It should be cut from one side of the leg,<span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span>
+without bone; but sometimes butchers object to give
+it, as cutting in this manner interferes with cutlets.
+In such a case a piece must be chosen near the
+knuckle, and the bone be taken out before cooking.
+For a larger party, a thick slice of the fillet, weighing
+about four pounds, will be found advantageous.</p>
+
+<p>With a piece of tape tie the veal into a round shape,
+flour, and put it into a stewpan with a small piece of
+butter, fry until it becomes brown on all sides. Then
+put half a pint of good gravy, nicely seasoned with
+pepper and salt, cover the stewpan closely, and set it
+on the stove to cook very slowly for at least four
+hours. When done, the veal will be exquisitely tender,
+full of flavour, but not the least ragged. Take the
+meat up, and keep hot whilst the gravy is reduced, by
+boiling without the lid of the saucepan, to a rich
+glaze, which pour over the meat and serve.</p>
+
+<h3>BROWN FRICASSÉE OF CHICKEN.</h3>
+
+<p>This is a brown fricassée of chicken, and is an
+excellent dish. No doubt the reason it is so seldom
+given is that, although easy enough to do, it requires
+care and attention in finishing it. Many of the best
+cooks, in the preparation of chickens for fricassée, cut
+them up before cooking, but we prefer to boil them
+whole, and afterwards to divide them, as the flesh
+thus is less apt to shrink and get dry. The chicken
+can be slowly boiled in plain water, with salt and
+onions, or, as is much better, in white broth of any
+kind. When the chicken is tender cut it up; take<span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span>
+the back, and the skin, pinions of the wings, and
+pieces which do not seem nice enough for a superior
+dish, and boil them in a quart of the liquor in which
+it was boiled. Add mushroom trimmings, onions,
+and a sprig of thyme; boil down to one-half, then
+strain, take off all fat, and stir over the fire with the
+yolk of two eggs and an ounce of fine flour until
+thickened. Dip each piece of chicken in some of
+this sauce, and when they are cold pass them through
+fine bread-crumbs, then in the yolk of egg, and crumb
+again. Fry carefully in hot fat. Dish the chicken
+with a border of fried parsley, and the remainder of
+the gravy poured round the dish. This dish is
+generally prepared by French cooks by frying the
+chicken in oil, and seasoning with garlic; but unless
+the taste of the guests is well known, it is safer to
+follow the above recipe.</p>
+
+<h3>CHICKEN SAUTÉ.</h3>
+
+<p>Put any of the meat of the breast or of the wings
+without bone into a frying-pan with a little fresh butter
+or bacon fat. Cook them very slowly, turning repeatedly;
+if the meat has not been previously cooked
+it will take ten minutes, and five minutes if a <i lang="fr">réchauffé</i>.
+Sprinkle with pepper, and serve with mushrooms or
+broiled bacon. The legs of cooked chickens are
+excellent <i lang="fr">sautés</i>, but they should be boned before they
+are put into the pan.</p>
+
+<h3>POTATO HASH.</h3>
+
+<p>Put some cold potatoes chopped into the frying-pan
+with a little fat, stir them about for five minutes,<span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span>
+then add to them an equal quantity of cold meat, cut
+into neat little squares, season nicely with pepper and
+salt, fry gently, stirring all the time, until thoroughly
+hot through.</p>
+
+<h3>DRY CURRY.</h3>
+
+<p>Fry a minced onion in butter until lightly browned,
+cut up the flesh of two cooked chicken legs, or any
+other tender meat, into dice, mix this with the onions,
+and stir them together over the fire until the meat is
+hot through; sprinkle over it about a small teaspoonful
+of curry-powder, and salt to taste. Having thoroughly
+mixed the meat with the curry-powder, pour over it
+a tablespoonful of milk or cream, and stir over the
+fire until the moisture has dried up. Celery salt may
+be used instead of plain salt, and some persons add a
+few drops of lemon-juice when the curry is finished.</p>
+
+<h3>CROQUETTES.</h3>
+
+<p>Croquettes of all kinds, fish, game, poultry or any
+delicate meats, can be successfully made on the following
+model: Whatever material is used must be finely
+minced or pounded. Care is required in making the
+sauce, if it is too thin it is difficult to mould the
+croquettes, and ice will be required to set it. Croquettes
+of game without any flavouring, except a little
+salt and cayenne, are generally acceptable as a breakfast
+dish. Preserved lobster makes very good croquettes
+for an <i lang="fr">entrée</i>, and small scraps of any kind can
+thus be made into a very good dish. Put one ounce
+of fine flour into a stewpan with half a gill of cold<span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span>
+water, stir this over a slow fire very rapidly until it
+forms a paste, then add one ounce of butter, and stir
+until well incorporated. Mix in a small teaspoonful
+of essence of shrimps or anchovies, with a pinch of
+salt and pepper. Take the stewpan off the fire, and
+stir the yolk of an egg briskly into the sauce;
+thoroughly mix it with half-a-pound of pounded fish
+or meat, spread it out on a plate until it is cool.
+Flour your hands, take a small piece of the croquette
+mixture, roll into a ball or into the shape of a cork,
+then pass it through very finely-sifted and dried bread-crumbs.
+Repeat the process until all the mixture is
+used; put the croquettes as you do them into a wire
+frying-basket, which shake very gently, when all are
+placed in it, in order to free them from superfluous
+crumbs. Have ready a stewpan half-full of boiling
+fat, dip the basket in, gently moving it about, and
+taking care the croquettes are covered with fat. In
+about a minute they will become a delicate brown,
+and will then be done. Turn them on a paper to
+absorb any superfluous fat, serve them on a napkin or
+ornamental dish paper. No more croquettes than
+will lie on the bottom of the basket without touching
+each other should be fried at once.</p>
+
+<h3>MEAT CAKES À L'ITALIENNE.</h3>
+
+<p>Mix very fine any kind of cold meat or chicken,
+taking care to have it free from skin and gristle, add
+to it a quarter of its weight of sifted bread-crumbs,
+a few drops of essence of anchovy, a little parsley,
+pepper and salt, and sufficient egg to moisten the<span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span>
+whole. Flour your hands, roll the meat into little
+cakes about the size of a half-crown piece, then flatten
+the cakes with the back of a spoon, dip them in egg
+and fine bread-crumbs, and fry them in a little butter
+until lightly browned on the outside. Put them on a
+hot dish and garnish with boiled Italian paste.</p>
+
+<h3>RAISED PORK PIE.</h3>
+
+<p>Take a pound of meat, fat and lean, from the
+chump end of a fine fore-loin of pork, cut it into
+neat dice, mix a tablespoonful of water with it, and
+season with a large teaspoonful of salt and a small
+one of black pepper. To make the crust, boil a
+quarter of a pound of lard or clarified dripping in a
+gill and a half of water, and pour it hot on to one
+pound of flour, to which a good pinch of salt has
+been added. Mix into a stiff paste, pinch off enough
+of it to make the lid, and keep it hot. Flour your
+board and work the paste into a ball, then with the
+knuckles of your right hand press a hole in the
+centre, and mould the paste into a round or oval
+shape, taking care to keep it a proper thickness.
+Having put in the meat, join the lid to the pie, which
+raise lightly with both hands so as to keep it a good
+high shape, cut round the edge with a sharp knife, and
+make the trimmings into leaves to ornament the lid;
+and having placed these on, with a rose in the centre,
+put the pie on a floured baking-sheet and brush it
+over with yolk of egg.</p>
+
+<p>The crust of the pie should be cool and set before
+putting it into the oven, which should be a moderate<span class='pagenum'><a name="Page_47" id="Page_47">[47]</a></span>
+heat. When the gravy boils out the pie is done. An
+hour and a half will bake a pie of this size. Make a
+little gravy with the bones and trimmings of the pork,
+and to half-a-pint of it add a quarter of an ounce of
+Nelson's Gelatine, and nicely season with pepper and
+salt. When the pie is cold remove the rose from the
+top, make a little hole, insert a small funnel, and pour in
+as much gravy as the pie will hold. Replace the rose
+on the top, and put the pie on a dish with a cut paper.</p>
+
+<p>If preferred, the pie can be made in a tin mould;
+but the crust is nicer raised by the hand. A great
+point to observe is to begin moulding the crust whilst
+it is hot, and to get it finished as quickly as possible.</p>
+
+<h3>VEAL AND HAM PIE.</h3>
+
+<p>Prepare the crust as for a pork pie. Cut a pound
+of veal cutlet and a quarter of a pound of ham into
+dice, season with a teaspoonful of salt and another of
+black pepper, put the meat into the crust, and finish
+as for pork pie. Add a quarter of an ounce of
+Nelson's Gelatine&mdash;previously soaked in cold water,
+and then dissolved&mdash;to a teacupful of gravy made
+from the veal trimmings.</p>
+
+<h3>PORK SAUSAGES.</h3>
+
+<p>When a pig is cut up in the country, sausages are
+usually made of the trimmings; but when the meat
+has to be bought, the chump-end of a fore-loin will
+be found to answer best. The fine well-fed meat of
+a full-grown pig, known in London as "hog-meat," is
+every way preferable to that called "dairy-fed pork."<span class='pagenum'><a name="Page_48" id="Page_48">[48]</a></span>
+The fat should be nearly in equal proportion to the
+lean, but of course this matter must be arranged to
+suit the taste of those who will eat the sausages. If
+young pork is used, remove the skin as thinly as you
+can&mdash;it is useful for various purposes&mdash;and then with
+a sharp knife cut all the flesh from the bones, take
+away all sinew and gristle, and cut the fat and lean
+into strips. Some mincing-machines require the meat
+longer than others; for Kent's Combination, cut it into
+pieces about an inch long and half-an-inch thick. To
+each pound of meat put half a gill of gravy made
+from the bones, or water will do; then mix equally
+with it two ounces of bread-crumbs, a large teaspoonful
+of salt, a small one of black pepper, dried sage, and
+a pinch of allspice. This seasoning should be well
+mixed with the bread, as the meat will then be
+flavoured properly throughout the mass. Arrange the
+skin on the filler, tie it at the end, put the meat, a
+little at a time, into the hopper, turn the handle of the
+machine briskly, and take care the skin is only lightly
+filled. When the sausages are made, tie the skin at
+the other end, pinch them into shape, and then loop
+them by passing one through another, giving a twist
+to each as you do them. Sausage-skins, especially if
+preserved, should be well soaked before using, or they
+may make the sausages too salt. It is a good plan to
+put the skin on the water-tap and allow the water to
+run through it, as thus it will be well washed on the
+inside. Fifteen to twenty minutes should be allowed
+for frying sausages, and when done they should be
+nicely browned. A little butter or lard is best for<span class='pagenum'><a name="Page_49" id="Page_49">[49]</a></span>
+frying, and some pieces of light bread may be fried in
+it when the sausages are done, and placed round the
+dish by way of garnish. Cooks cannot do better
+than remember Dr. Kitchener's directions for frying
+sausages. After saying, "They are best when quite
+fresh made," he adds: "put a bit of butter or dripping
+into a clean frying-pan; as soon as it is melted, before
+it gets hot, put in the sausages, and shake the pan for
+a minute, and keep turning them. Be careful not to
+break or prick them in so doing. Fry them over a
+very slow fire till they are nicely browned on all sides.
+The secret of frying sausages is to let them get hot
+very gradually; they then will not break if they are
+not stale. The common practice to prevent them
+bursting is to prick them with a fork, but this lets the
+gravy out."</p>
+
+<p><span class='pagenum'><a name="Page_50" id="Page_50">[50]</a></span></p>
+
+<h2 class="pad">PUDDINGS.</h2>
+
+<div class="decoline">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<h3>CUSTARD PUDDING.</h3>
+
+<p><span class="smcap">We</span> give this pudding first because it affords an
+opportunity for giving hints on making milk puddings
+generally, and because, properly made, there is no
+more delicious pudding than this. It is besides most
+useful and nutritious, not only for the dinner of
+healthy people, but for children and invalids. But
+few cooks, however, make it properly; as a rule too
+many eggs are used, to which the milk is added cold,
+and the pudding is baked in a quick oven. The consequence
+is that the pudding curdles and comes to
+table swimming in whey; or, even if this does not
+happen, the custard is full of holes and is tough.</p>
+
+<p>In the first place, milk for all puddings with eggs
+should be poured on to the eggs boiling hot; in the
+next, the baking must be very slowly done, if possible,
+as directed in the recipe; the dish containing the
+pudding to be placed in another half-full of water.
+This, of course, prevents the baking proceeding too
+rapidly, and also prevents the pudding acquiring a
+sort of burned greasy flavour, which is injurious for
+invalids. Lastly, too many eggs should not be used;
+the quantity given, two to the pint of milk, is in
+all cases quite sufficient, and will make a fine rich
+custard.</p>
+
+<p>We never knew a pudding curdle, even with<span class='pagenum'><a name="Page_51" id="Page_51">[51]</a></span>
+London milk a day old, if all these directions were
+observed; but it is almost needless to say, that the
+pudding made with new rich milk is much finer than
+one of inferior milk.</p>
+
+<p>Boil a pint and a half of milk with two ounces of
+lump sugar, or rather more if a sweet pudding is
+liked, and pour it boiling hot on three eggs lightly
+beaten&mdash;that is, just sufficiently so to mix whites
+and yolks. Flavour the custard with nutmeg, grated
+lemon-peel, or anything which may be preferred and
+pour it into a tart-dish. Place this dish in another
+three-parts full of boiling water, and bake slowly for
+forty minutes, or until the custard is firm. There is
+no need to butter the dish if the pudding is baked as
+directed.</p>
+
+<h3>SOUFFLÉ PUDDING.</h3>
+
+<p>This is a delicious pudding, and to insure its
+success great care and exactness are required. In
+the first place, to avoid failure it is necessary that the
+butter, flour, sugar, and milk, should be stirred long
+enough over a moderate fire to make a stiff paste,
+because if this is thin the eggs will separate, and the
+pudding when done resemble a batter with froth on
+the top.</p>
+
+<p>Before beginning to make the pudding, prepare a
+pint tin by buttering it inside and fastening round it
+with string on the outside a buttered band of writing-paper,
+which will stand two inches above the tin and
+prevent the pudding running over as it rises. Melt
+an ounce of butter in a stewpan, add one ounce of
+sifted sugar, stir in an ounce and a half of Vienna<span class='pagenum'><a name="Page_52" id="Page_52">[52]</a></span>
+flour, mix well together, add a gill of milk, and stir
+over the fire with a wooden spoon until it boils and
+is thick. Take the stewpan off the fire, beat up the
+yolks of three eggs with half a teaspoonful of extract
+of vanilla, and stir a little at a time into the paste, to
+insure both being thoroughly mixed together. Put
+a small pinch of salt to the whites of four eggs, whip
+them as stiff as possible, and stir lightly into the
+pudding, which pour immediately into the prepared
+mould. Have ready a saucepan with enough boiling
+water to reach a little way up the tin, which is best
+placed on a trivet, so that the water cannot touch the
+paper band. Let the pudding steam very gently for
+twenty minutes, or until it is firm in the middle, and
+will turn out.</p>
+
+<p>For sauce, boil two tablespoonfuls of apricot jam
+in a gill of water, with two ounces of lump sugar, stir
+in a wine-glassful of sherry, add a few drops of Nelson's
+Vanilla Flavouring, pour over the pudding and serve.</p>
+
+<h3>OMELET SOUFFLÉ.</h3>
+
+<p>Put the yolks of two eggs into a basin with an ounce
+of sifted sugar and a few drops of Nelson's Vanilla
+Essence; beat the yolks and sugar together for six
+minutes, or until the mixture becomes thick. Then
+whip the whites very stiff, so that they will turn out
+of the basin like a jelly. Mix the yolks and whites
+lightly together, have ready an ounce of butter dissolved
+in the omelet-pan, pour in the eggs, hold this
+pan over a slow fire for two minutes, then put the
+frying-pan into a quick oven and bake until the<span class='pagenum'><a name="Page_53" id="Page_53">[53]</a></span>
+omelet has risen; four minutes ought to be sufficient
+to finish the omelet in the oven; when done, slide it
+on to a warm dish, double it, sift sugar over, and
+serve instantly.</p>
+
+<h3>SPONGE SOUFFLÉ.</h3>
+
+<p>Cover the bottom of a tart-dish with sponge-cakes,
+pour over a little brandy and sherry; put in a moderate
+oven until hot, then pour on the cakes an egg whip
+made of two packets of Nelson's Albumen, beaten
+to a strong froth with a little sugar. Bake for a
+quarter of an hour in a slow oven.</p>
+
+<h3>CABINET PUDDING.</h3>
+
+<p>Butter very thickly a pint pudding-basin, and cover
+it neatly with stoned muscatel raisins, the outer side
+of them being kept to the basin. Lightly fill up the
+basin with alternate layers of sponge-cake and ratafias,
+and when ready to steam the pudding, pour by
+degrees over the cake a custard made of half-a-pint
+of boiling milk, an egg, three lumps of sugar, a tablespoonful
+of brandy, and a little lemon flavouring.
+Cover the basin with a paper cap and steam or boil
+gently for three-quarters of an hour. Great care
+should be taken not to boil puddings of this class fast,
+as it renders them tough and flavourless.</p>
+
+<h3>BRANDY SAUCE.</h3>
+
+<p>Mix a tablespoonful of fine flour with a gill of cold
+water, put it into a gill of boiling water, and, having<span class='pagenum'><a name="Page_54" id="Page_54">[54]</a></span>
+stirred over the fire until it is thick, add the yolk of
+an egg. Continue stirring for five minutes, and
+sweeten with two ounces of castor sugar. Mix a wine-glass
+of brandy with two tablespoonfuls of sherry, stir
+it into the sauce, and pour it round the pudding. If
+liked, a grate of nutmeg may be added to the sauce,
+and, if required to be rich, an ounce of butter may be
+stirred in before the brandy.</p>
+
+<h3>WARWICKSHIRE PUDDING.</h3>
+
+<p>Butter a pint-and-a-half tart-dish, lay in it a layer of
+light bread, cut thin, on this sprinkle a portion of two
+ounces of shred suet, and of one ounce of lemon
+candied-peel, chopped very fine. Fill the dish lightly
+with layers of bread, sprinkling over each a little of
+the suet and peel.</p>
+
+<p>Boil a pint of milk with two ounces of sugar, pour
+it on two eggs, beaten for a minute, and add it to the
+pudding just before putting it into the oven; a little
+of Nelson's Essence of Lemon or Almonds may be
+added to the custard. Bake the pudding in a very
+slow oven for an hour.</p>
+
+<h3>VANILLA RUSK PUDDING.</h3>
+
+<p>Dissolve, but do not oil, an ounce of butter, mix in
+a quarter of a pound of sifted sugar, stir over the fire
+for a few minutes, add an egg well beaten, and half a
+teaspoonful of Nelson's Vanilla Extract, or as much
+as will give a good flavour to the paste, which continue
+stirring until it gets thick.<span class='pagenum'><a name="Page_55" id="Page_55">[55]</a></span></p>
+
+<p>Spread four slices of rusk with the vanilla paste,
+put them in a buttered tart-dish. Boil half-a-pint of
+new milk, pour it on to an egg well beaten, then add
+it to the rusk, and put the pudding to bake in a
+slow oven for an hour. Turn out when done, and
+sift sugar over the pudding. If a superior pudding is
+desired, boil a tablespoonful of apricot jam in a teacupful
+of plain sugar syrup, add a little vanilla
+flavouring, and pour over the pudding at the moment
+of serving.</p>
+
+<h3>JUBILEE PUDDING.</h3>
+
+<p>Pour a pint of boiling milk on two ounces of
+Rizine, stir over the fire for ten minutes, add half an
+ounce of butter, the yolks of two eggs, an ounce of
+castor sugar, and six drops of Nelson's Essence of
+Almonds. Put the pudding into a buttered pie-dish,
+and bake in a moderate oven for a quarter of an
+hour. When taken from the oven, spread over it a
+thin layer of apricot jam, and on this the whites of
+the eggs beaten to a strong froth, with half an ounce
+of castor sugar. Return the pudding to a slow oven
+for about four minutes, in order to set the meringue.</p>
+
+<h3>NATAL PUDDING.</h3>
+
+<p>Soak half-an-ounce of Nelson's Gelatine in half-a-pint
+of cold water until it is soft, when add the grated
+peel of half a lemon, the juice of two lemons, the
+beaten yolks of three eggs, and six ounces of lump
+sugar dissolved in half-a-pint of boiling water. Stir
+the mixture over the fire until it thickens, taking care
+that it does not boil. Have ready the whites of the eggs<span class='pagenum'><a name="Page_56" id="Page_56">[56]</a></span>
+well whisked, stir all together, pour into a fancy mould,
+which put into a cold place until the pudding is set.</p>
+
+<h3>QUEEN'S PUDDING.</h3>
+
+<p>Half-a-pound of bread-crumbs, a pint of new milk,
+two ounces of butter, the yolks of four eggs, and a little
+Nelson's Essence of Lemon. Boil the bread-crumbs and
+milk together, then add the sugar, butter, and eggs;
+when these are well mixed, bake in a tart-dish until a
+light brown. Then put a layer of strawberry jam, and
+on the top of this the whites of the eggs beaten to
+a stiff froth, with a little sifted sugar. Smooth over
+the meringue with a knife dipped in boiling water,
+and bake for ten minutes in a slow oven.</p>
+
+<h3>CHOCOLATE PUDDING.</h3>
+
+<p>Boil half-a-pound of light stale bread in a pint of
+new milk. Stir continually until it becomes a thick
+paste; then add an ounce of butter, a quarter of a
+pound of sifted sugar, and two large teaspoonfuls of
+Schweitzer's Cocoatina, with a little Nelson's Essence
+of Vanilla. Take the pudding off the fire, and mix in,
+first, the yolks of three eggs, then the whites beaten
+to a strong froth. Put into a buttered tart-dish and
+bake in a moderate oven for three-quarters of an hour.</p>
+
+<h3>COCOA-NUT PUDDING.</h3>
+
+<p>Choose a large nut, with the milk in it, grate it
+finely, mix it with an equal weight of finely-sifted sugar,
+half its weight of butter, the yolks of four eggs, and the
+milk of the nut. Let the butter be beaten to a cream,<span class='pagenum'><a name="Page_57" id="Page_57">[57]</a></span>
+and when all the other ingredients are mixed with it,
+add the whites of the eggs, whisked to a strong froth.
+Line a tart-dish with puff-paste, put in the pudding
+mixture and bake slowly for an hour. Butter a sheet
+of paper and cover the top of the pudding, as it should
+not get brown.</p>
+
+<h3>RASPBERRY AND CURRANT PUDDING.</h3>
+
+<p>Stew raspberries and currants with sugar and water,
+taking care to have plenty of juice. Cut the crumb
+of a stale tin-loaf in slices about half-an-inch thick and
+put in a pie-dish, leaving room for the bread to swell,
+with alternate layers of fruit, until the dish is full. Then
+put in as much of the juice as you can without causing
+the bread to rise. When it is soaked up put in the
+rest of the juice, cover with a plate, and let the pudding
+stand until the next day. When required for use turn
+out and pour over it a good custard or cream. The
+excellence of this pudding depends on there being
+plenty of syrup to soak the bread thoroughly. This is
+useful when pastry is objected to.</p>
+
+<h3>THE CAPITAL PUDDING.</h3>
+
+<p>Shred a quarter of a pound of suet, mix it with half
+a pound of flour, one small teaspoonful each of baking-powder
+and carbonate of soda, then add four tablespoonfuls
+of strawberry or raspberry jam, and stir well
+with a gill of milk. Boil for four hours in a high
+mould, and serve with wine or fruit sauce. The latter
+is made by stirring jam into thin butter sauce.</p>
+
+<p><span class='pagenum'><a name="Page_58" id="Page_58">[58]</a></span></p>
+
+<h3>ITALIAN FRITTERS.</h3>
+
+<p>Cut slices of very light bread half-an-inch thick,
+with a round paste-cutter, divide them into neat
+shapes all alike in size. Throw them into boiling fat
+and fry quickly of a rich golden brown, dry them on
+paper, place on a dish, and pour over orange or lemon
+syrup, or any kind of preserve made hot. Honey or
+golden syrup may be used for those who like them.</p>
+
+<h3>DUCHESS OF FIFE'S PUDDING.</h3>
+
+<p>Boil two ounces of rice in a pint of milk until
+quite tender. When done, mix with it a quarter of
+an ounce of Nelson's Gelatine soaked in a tablespoonful
+of water. Line the inside of a plain mould
+with the rice, and when it is set fill it up with half-a-pint
+of cream, whipped very stiff and mixed with
+some nice preserve, stewed fruit, or marmalade. After
+standing some hours turn out the pudding, and pour
+over it a delicate syrup made of the same fruit as
+that put inside the rice.</p>
+
+<h3>WELSH CHEESECAKE.</h3>
+
+<p>Dry a quarter of a pound of fine flour, mix with
+two ounces of sifted loaf-sugar, and add it by degrees
+to two ounces of butter beaten to a cream; then work
+in three well-beaten eggs, flavour with Nelson's Essence
+of Lemon. Line patty-pans with short crust, put in
+the above mixture, and bake in a quick oven.</p>
+
+<h3>FRIAR'S OMELET.</h3>
+
+<p>Make six moderate-sized apples into sauce, sweeten<span class='pagenum'><a name="Page_59" id="Page_59">[59]</a></span>
+with powdered loaf-sugar, stir in two ounces of butter,
+and when cold, mix with two well-beaten eggs. Butter
+a tart-dish, and strew the bottom and sides thickly
+with bread-crumbs, then put in the apple-sauce, and
+cover with bread-crumbs to the depth of a quarter of
+an inch, put a little dissolved butter on the top, and
+bake for an hour in a good oven. When done, turn
+it out, and sift sugar over it.</p>
+
+<h3>COMPOTE OF APPLES WITH FRIED BREAD.</h3>
+
+<p>Bake a dozen good cooking apples, scrape out the
+pulp, boil this with half-a-pound of sugar to a pound
+of pulp, until it becomes stiff. It must be stirred all
+the time it is boiling. When done, place the compote
+in the centre of the dish, piling it up high. Have
+ready some triangular pieces of fried bread, arrange
+some like a crown on the top, the remainder at the
+bottom of the compote. Have ready warmed half a
+pot of apricot marmalade mixed with a little plain
+sugar-syrup, and pour it over the compote, taking
+care that each piece of bread is well covered.</p>
+
+<h3>APPLE FOOL.</h3>
+
+<p>Bake good sharp apples; when done, remove the
+pulp and rub it through a sieve, sweeten and flavour
+with Nelson's Essence of Lemon; when cold add to
+it a custard made of eggs and milk, or milk or cream
+sweetened will be very good. Keep the fool quite
+thick. Serve with rusks or sponge finger biscuits.</p>
+
+<p><span class='pagenum'><a name="Page_60" id="Page_60">[60]</a></span></p>
+
+<h3>APPLE MERINGUE.</h3>
+
+<p>Beat up two packets of Nelson's Albumen with six
+small teaspoonfuls of water, and stir them into half-a-pound
+of stiff apple-sauce flavoured with Nelson's
+Essence of Lemon. Put the meringue on a bright
+tin or silver dish, pile it up high in a rocky shape,
+and bake in a quick oven for ten minutes.</p>
+
+<h3>STEWED PEARS WITH RICE.</h3>
+
+<p>Put four large pears cut in halves into a stewpan
+with a pint of claret, Burgundy, or water, and eight
+ounces of sugar, simmer them until perfectly tender.
+Take out the pears and let the syrup boil down to
+half; flavour it with vanilla. Have ready a teacupful
+of rice, nicely boiled in milk and sweetened, spread it
+on a dish, lay the pears on it, pour the syrup over,
+and serve. This is best eaten cold.</p>
+
+<h3>COMPOTE OF PRUNES.</h3>
+
+<p>Wash the fruit in warm water, put it on to boil in
+cold water in which lump sugar has been dissolved.
+To a pound of prunes put half-a-pound of sugar, a
+pint of water, with the thin rind and juice of a
+lemon. Let them simmer for an hour, or until so
+tender that they will mash when pressed. Strain the
+fruit and set it aside. Boil the syrup until it becomes
+very thick and is on the point of returning to sugar,
+then pour it over the prunes, turn them about so that
+they become thoroughly coated, taking care not to
+break them, let them lie for twelve hours, then pile up
+on a glass dish for dessert.</p>
+
+<p><span class='pagenum'><a name="Page_61" id="Page_61">[61]</a></span></p>
+
+<h2 class="pad">ON JELLY-MAKING.</h2>
+
+<div class="decoline">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p><span class="smcap">It</span> is within the memory of many persons that jelly
+was only to be made from calves' feet by a slow,
+difficult, and expensive process. There is, indeed, a
+story told of the wife of a lawyer, early in this century,
+having appropriated some valuable parchment deeds
+to make jelly, when she could not procure calves' feet.
+But the secret that it could be so made was carefully
+guarded by the possessors of it, and it was not until
+the introduction of Nelson's Gelatine that people were
+brought to believe that jelly could be made other
+than in the old-fashioned way. Even now there is
+a lingering superstition that there is more nourishment
+in jelly made of calves' feet than that made from
+Gelatine. The fact is, however, that Gelatine is
+equally nutritious from whatever source it is procured.
+Foreign Gelatine, as is well known, does sometimes
+contain substances which, if not absolutely deleterious,
+are certainly undesirable; but Messrs. Nelson warrant
+their Gelatine of equal purity with that derived from
+calves' feet.</p>
+
+<p>It is unnecessary to enlarge on the economy both
+in time and money of using Gelatine, or the more
+certain result obtained from it. If the recipe given
+for making "a quart of jelly" is closely followed, a
+most excellent and brilliant jelly will be produced.
+Many cooks get worried about their jelly-bags, and are<span class='pagenum'><a name="Page_62" id="Page_62">[62]</a></span>
+much divided in opinion as to the best kind to use.
+It is not a point of great consequence whether a felt
+or close flannel is selected. We incline to the latter,
+which must be of good quality, and if the material is
+not thick it should be used double.</p>
+
+<p>When put away otherwise than perfectly clean and
+dry, or when stored in a damp place, flannel bags are
+sure to acquire a strong mouldy flavour, which is
+communicated to all jelly afterwards strained through
+them.</p>
+
+<p>The great matter, therefore, to observe in respect of
+the jelly-bag, is that it be put away in a proper condition,
+that is, perfectly free from all stiffness and
+from any smell whatever.</p>
+
+<p>As soon as the bag is done with, turn it inside out,
+throw it into a pan of boiling water, stir it about with
+a spoon until it is cleansed. Then, have another pan
+of boiling water, and again treat the bag in the same
+manner. Add as much cold water as will enable you
+to wring the bag out dry, or it can be wrung out in a
+cloth. This done, finally rinse in hot water, wring,
+and, if possible, dry the bag in the open air. See
+that it is perfectly free from smell; if not, wash in
+very hot water again. Wrap the bag in several folds
+of clean paper and keep it in a dry place.</p>
+
+<p>A thing to be observed is that, if the jelly is allowed
+to come very slowly to boiling-point it will be more
+effectually cleared, as the impurities of the sugar and
+the thicker portions of the lemons thus rise more
+surely with the egg than if this part of the process is
+too rapidly carried out. In straining, if the jelly is<span class='pagenum'><a name="Page_63" id="Page_63">[63]</a></span>
+well made, it is best to pour all into the bag at one
+time, doing it slowly, so as not to break up the scum
+more than necessary. Should the jelly not be perfectly
+bright on a first straining, it should be kept hot, and
+slowly poured again through the bag. The contents
+of the bag should not be disturbed, nor should the
+slightest pressure be applied, as this is certain to
+cloud the jelly. If brandy is used, it should be put in
+after the jelly is strained, as by boiling both the spirit
+and flavour of it are lost.</p>
+
+<p><span class="smcap">In order that jelly may turn out well, do
+not put it into the mould until it is on the
+point of setting.</span> If attention is paid to this there
+will never be any difficulty in getting jelly to turn out
+of a mould, and putting it into hot water or using hot
+cloths will be unnecessary. A mould should be used
+as cold as possible, because then when the jelly comes
+into contact with it, it is at once set and cannot stick.
+Any kind of mould may be used. If the direction to
+put the jelly in <em>when just setting</em> is followed, it will
+turn out as well from an earthenware as from a copper
+mould.</p>
+
+<p>It should be unnecessary to say that the utmost
+cleanliness is imperative to insure the perfection of
+jelly. So delicate a substance not only contracts any
+disagreeable flavour, but is rendered cloudy by the
+least touch of any greasy spoon, or by a stewpan
+which has not been properly cleansed.</p>
+
+<p><span class='pagenum'><a name="Page_64" id="Page_64">[64]</a></span></p>
+
+<h3>HOW TO USE GELATINE.</h3>
+
+<p>There are a few points connected with the use of
+Gelatine for culinary purposes which cannot be too
+strongly impressed upon housekeepers and cooks.</p>
+
+<p>1. Gelatine should always be soaked in cold water
+till it is thoroughly saturated&mdash;say, till it is so soft
+that it will tear with the fingers&mdash;whether this is
+specified in the recipe or not.</p>
+
+<p>2. Nelson's Gelatine being cut very fine will soak in
+about an hour, but whenever possible it is desirable
+to give it a longer time. When convenient, it is a
+good plan to put Gelatine to soak over-night. It will
+then dissolve in liquid below boiling-point.</p>
+
+<p>When jelly has to be cleared with white of egg do
+not boil it longer than necessary. Two minutes is
+quite sufficient to set the egg and clarify the jelly.</p>
+
+<p>Use as little Gelatine as possible; that is to say,
+never use more than will suffice to make a jelly strong
+enough to retain its form when turned out of the
+mould. The prejudice against Gelatine which existed
+in former years was doubtless caused by persons unacquainted
+with its qualities using too large a quantity,
+and producing a jelly hard, tough, and unpalatable,
+which compared very unfavourably with the delicate
+jellies they had been accustomed to make from
+calves' feet, the delicacy of which arose from the
+simple fact that the Gelatine derived from calves' feet
+is so weak that it is almost impossible to make the
+jellies too strong.</p>
+
+<p>Persons accustomed to use Gelatine will know that
+its "setting" power is very much affected by the<span class='pagenum'><a name="Page_65" id="Page_65">[65]</a></span>
+temperature. In the recipes contained in the following
+pages the quantity of Gelatine named is that which
+experience has shown to be best suited to the average
+temperature of this country. In hot weather and
+foreign climates a little more Gelatine should be
+added.</p>
+
+<h3>TO MAKE A QUART OF BRILLIANT JELLY.</h3>
+
+<p>Soak one ounce of Nelson's Opaque Gelatine in half-a-pint
+of cold water for two or three hours, and then
+add the same quantity of boiling water; stir until
+dissolved, and add the juice and peel of two lemons,
+with wine and sugar sufficient to make the whole
+quantity one quart; have ready the white and shell of
+an egg, well beaten together, or a packet of Nelson's
+Albumen, and stir these briskly into the jelly; boil for
+two minutes without stirring it; remove from the fire,
+allow it to stand two minutes, and strain through a
+close flannel bag. Let it be on the point of setting
+before putting into the mould.</p>
+
+<h3>AN ECONOMICAL JELLY.</h3>
+
+<p>For general family use it is not necessary to clear
+jelly through the bag, and a quart of excellent jelly
+can be made as follows: Soak one ounce of Nelson's
+Gelatine in half-a-pint of cold water for two or three
+hours, then add a 3d. packet of Nelson's Citric
+Acid and three-quarters of a pound of loaf sugar;
+pour on half-a-pint of boiling water and half-a-pint
+of sherry, orange or other wine (cold), and add
+one-twelfth part of a bottle of Nelson's Essence of<span class='pagenum'><a name="Page_66" id="Page_66">[66]</a></span>
+Lemon; stir for a few minutes before pouring into the
+moulds.</p>
+
+<p>The effect of citric acid in the above quantity is to
+make the jelly clearer. When this is not of consequence,
+a third of a packet can be used, and six
+ounces of sugar. Wine can be omitted if desired,
+and water substituted for it. Ginger-beer makes an
+excellent jelly for those who do not wish for wine,
+and hedozone is also very good.</p>
+
+<h3>JELLY WITH FRUIT.</h3>
+
+<p>This is an elegant sweetmeat, and with clear jelly
+and care in moulding, can be made by inexperienced
+persons, particularly if Nelson's Bottled Jelly is used.
+If the jelly is home-made the recipe for making a
+"quart of jelly" will be followed. When the jelly
+is on the point of setting, put sufficient into a cold
+mould to cover the bottom of it. Then place in the
+centre, according to taste, any fine fruit you choose,
+a few grapes, cherries, strawberries, currants, anything
+you like, provided it is not too heavy to break the
+jelly. Put in another layer of jelly, and when it is
+set enough, a little more fruit, then fill up your mould
+with jelly, and let it stand for some hours.</p>
+
+<h3>RIBBON JELLY.</h3>
+
+<p>Soak one ounce of Nelson's Patent Gelatine in
+half-a-pint of cold water for twenty minutes, then add
+the same quantity of boiling water. Stir until dissolved,
+and add the juice and peel of two lemons,
+with wine and sugar sufficient to make the whole<span class='pagenum'><a name="Page_67" id="Page_67">[67]</a></span>
+quantity one quart. Have ready the white and shell
+of an egg, well beaten together, and stir these briskly
+into the jelly; then boil for two minutes without
+stirring, and remove it from the fire; allow it to
+stand two minutes, then strain it through a close
+flannel bag. Divide the jelly in two equal parts,
+leaving one pint of a yellow colour, and adding a few
+drops of prepared cochineal to colour the remainder
+a bright red. Put a small quantity of red jelly into a
+mould previously soaked in cold water. Let this set,
+then pour in a small quantity of the pale jelly, and
+repeat this until the mould is full, taking care that
+each layer is perfectly firm before pouring in the other.
+Put it in a cool place, and the next day turn it out.
+Or, the mould may be partly filled with the yellow
+jelly, and when this is thoroughly set, fill up with the
+red.</p>
+
+<p>Ribbon jelly and jelly of two colours can be made
+in any pretty fancy mould (there are many to be had
+for the purpose); of course one colour must always
+be perfectly firm before the other is put in, or the
+effect would be spoilt by the two colours running into
+each other. Ribbon jelly can be made with two kinds
+of Nelson's Bottled Jelly. The Sherry will be used
+for the pale, and Cherry or Port Wine jelly for the red
+colour. Thus an elegant jelly will be made in a few
+minutes.</p>
+
+<h3>CLARET JELLY.</h3>
+
+<p>Take one ounce of Nelson's Patent Gelatine, soak
+for twenty minutes in half-a-pint of cold water, then<span class='pagenum'><a name="Page_68" id="Page_68">[68]</a></span>
+dissolve. Add three-quarters of a pound of sugar, a
+pot of red-currant jelly, and a bottle of good ordinary
+claret, and stir over the fire till the sugar is dissolved.
+Beat the whites and shells of three eggs, stir them
+briskly into the preparation, boil for two minutes
+longer, take it off the fire, and when it has stood for
+two minutes pass it through the bag. This should be
+a beautiful red jelly, and perfectly clear.</p>
+
+<h3>COFFEE JELLY.</h3>
+
+<p>Soak an ounce of Nelson's Gelatine in half-a-pint
+of water for an hour or more, dissolve it in a pint-and-a-half
+of boiling water with half-a-pound of sugar.
+Clear it with white of egg, and run through a jelly-bag
+as directed for making "a quart of brilliant jelly."
+This done, stir in a tablespoonful, or rather more if
+liked, of Allen and Hanbury's Café Vierge, which is a
+very fine essence of coffee. Or, instead of dissolving
+the Gelatine in water, use strong coffee.</p>
+
+<h3>COCOA JELLY.</h3>
+
+<p>Make half-a-pint of cocoa from the nibs, taking
+care to have it clear. Soak half-an-ounce of Nelson's
+Gelatine in half-a-pint of water; add a quarter of a
+pound of sugar, dissolve, and clear the jelly with the
+whites and shells of two eggs in the usual way.
+Flavour with Nelson's Essence of Vanilla after the
+jelly has been through the bag.</p>
+
+<p>When a clear jelly is not required, the cocoa can
+be made of Schweitzer's Cocoatina, double the quantity
+required for a beverage being used. Mix this with half-an-ounce
+of Nelson's Gelatine and flavour with vanilla.<span class='pagenum'><a name="Page_69" id="Page_69">[69]</a></span></p>
+
+<h3>ORANGES FILLED WITH JELLY.</h3>
+
+<p>Cut a small round from the stalk end of each
+orange, and scoop out the inside. Throw the skins
+into cold water for an hour to harden them, drain,
+and when quite dry inside, half fill with pink jelly.
+Put in a cool place, and when the jelly is firm, fill up
+with pale jelly or blanc-mange; set aside again, and
+cut into quarters before serving. Arrange with a
+sprig of myrtle between each quarter. Use lemons
+instead of oranges if preferred.</p>
+
+<h3>ORANGE FRUIT JELLY.</h3>
+
+<p>Boil half-a-pound of lump sugar in a gill of water
+until melted. Stir in half-an-ounce of Nelson's
+Gelatine previously soaked in a gill of cold water;
+when it is dissolved beat a little, and let it stand until
+cold. Rub four lumps of sugar on the peel of two
+fine oranges, so as to get the full and delicate flavour;
+add this sugar with the juice of a lemon and sufficient
+orange juice strained to make half-a-pint to the above.
+Beat well together, and when on the point of setting,
+add the fruit of two oranges prepared as follows:
+Peel the oranges, cut away all the white you can
+without drawing the juice, divide the orange in
+quarters, take out seeds and all pith, and cut the
+quarters into three or four pieces. Mix these with
+the jelly, which at once put into a mould, allowing it
+to stand a few hours before turning out.</p>
+
+<h3>APPLE JELLY.</h3>
+
+<p>Take one pound of apples, peel them with a sharp
+knife, cut them in two, take out the core, and cut the
+fruit into small pieces. Place the apples in a stewpan,<span class='pagenum'><a name="Page_70" id="Page_70">[70]</a></span>
+with three ounces of lump sugar, half-a-pint of water,
+a small teaspoonful of Nelson's Citric Acid, and
+six drops of Nelson's Essence of Lemon. Put the
+stewpan on the fire, and boil the apples till they
+are quite tender, stirring occasionally to prevent
+the fruit sticking to the bottom of the pan;
+or the apples can be steamed in a potato-steamer,
+afterwards adding lemon-juice and sugar. Soak an
+ounce of Nelson's Gelatine in a gill of cold water,
+dissolve it, and when the apples are cooked to a pulp,
+place a hair sieve over a basin and rub the apples
+through with a wooden spoon; stir the melted Gelatine
+into the apples, taking care that it is quite
+smoothly dissolved. If liked, colour part of the
+apples by stirring in half a spoonful of cochineal
+colouring.</p>
+
+<p>Rinse a pint-and-a-half mould in boiling water, and
+then in cold water; ornament the bottom of the
+mould with pistachio nuts cut in small pieces, or
+preserved cherries, according to taste. When on the
+point of setting put the apples into the mould, and
+if any part of the apples are coloured, fill the mould
+alternately with layers of coloured and plain apples.
+Stand the mould aside in a cool place to set the
+apples, then turn out the jelly carefully on a dish,
+and send to table with cream whipped to a stiff froth.</p>
+
+<h3>LEMON SPONGE.</h3>
+
+<p>To an ounce of Nelson's Gelatine add one pint
+of cold water, let it stand for twenty minutes,
+then dissolve it over the fire, add the rind of two<span class='pagenum'><a name="Page_71" id="Page_71">[71]</a></span>
+lemons thinly pared, three-quarters of a pound of
+lump sugar, and the juice of three lemons; boil all
+together two minutes, strain it and let it remain till
+nearly cold, then add the whites of two eggs well
+beaten, and whisk ten minutes, when it will become
+the consistence of sponge. Put it lightly into a glass
+dish immediately, leaving it in appearance as rocky as
+possible.</p>
+
+<p>This favourite sweetmeat is also most easily and
+successfully made with Nelson's Lemon Sponge.
+Dissolve the contents of a tin in half-a-pint of boiling
+water, let it stand until it is on the point of setting,
+then whip it until very white and thick.</p>
+
+<p>If any difficulty is experienced in getting the Lemon
+Sponge out of the tin, set it in a saucepan of boiling
+water for fifteen minutes. In cold weather also, should
+the sponge be slow in dissolving, put it in a stewpan
+with the boiling water and stir until dissolved; but
+do not boil it. It is waste of time to begin whipping
+until the sponge is on the point of setting. A gill of
+sherry may be added if liked, when the whipping of
+the sponge is nearly completed. Put the sponge into
+a mould rinsed with cold water. It will be ready for
+use in two or three hours. A very pretty effect is
+produced by ornamenting this snow-white sponge
+with preserved barberries, or cherries, and a little
+angelica cut into pieces to represent leaves.</p>
+
+<h3>STRENGTHENING JELLY.</h3>
+
+<p>Put one ounce each of sago, ground rice, pearl
+barley, and Nelson's Gelatine&mdash;previously soaked in<span class='pagenum'><a name="Page_72" id="Page_72">[72]</a></span>
+cold water&mdash;into a saucepan, with two quarts of water;
+boil gently till the liquid is reduced one-half. Strain
+and set aside till wanted. A few spoonfuls of this
+jelly may be dissolved in broth, tea, or milk. It is
+nourishing and easily digested.</p>
+
+<h3>DUTCH FLUMMERY.</h3>
+
+<p>To an ounce and a half of Nelson's Patent Gelatine
+add a pint of cold water; let it steep, then pour it
+into a saucepan, with the rinds of three lemons or
+oranges; stir till the Gelatine is dissolved; beat the
+yolk of three eggs with a pint of good raisin or white
+wine, add the juice of the fruit, and three-quarters of
+a pound of lump sugar. Mix the whole well together,
+boil one minute, strain through muslin, stir occasionally
+till cold; then pour into moulds.</p>
+
+<h3>ASPIC JELLY.</h3>
+
+<p>Were it not for the trouble of making Aspic Jelly, it
+would be more generally used than it is, for it gives
+not only elegance but value to a number of cold
+dishes. We have now the means of making this with
+the greatest ease, rapidity, and cheapness. Soak an
+ounce of Nelson's Gelatine in a pint of cold water,
+dissolve it in a pint of boiling water, add a large
+teaspoonful of salt, a tablespoonful of French vinegar,
+and the contents of a tin of Nelson's Extract of Meat
+dissolved in a gill of boiling water. Wash the shell of
+an egg before breaking it, beat up white and shell to
+a strong froth, and stir into the aspic. Let it come<span class='pagenum'><a name="Page_73" id="Page_73">[73]</a></span>
+slowly to the boil, and when it has boiled two minutes,
+let it stand for another two minutes, then strain through
+a flannel bag kept for the purpose. If a stiff aspic is
+required, use rather less water.</p>
+
+<h3>HOW TO MAKE A JELLY-BAG.</h3>
+
+<p>The very stout flannel called double-mill, used for
+ironing blankets, is a good material for a jelly-bag.
+Take care that the seam of the bag be stitched twice,
+to secure the jelly against unequal filtration. The bag
+may, of course, be made any size, but one of twelve
+or fourteen inches deep, and seven or eight across the
+mouth, will be sufficient for ordinary use. The most
+convenient way of using the bag is to tie it upon a
+hoop the exact size of the outside of its mouth, and
+to do this tape should be sewn round it at equal
+distances.</p>
+
+<p>If there is no jelly-bag in a house, a good substitute
+may be made thus: Take a clean cloth folded over
+corner-ways, and sew it up one side, making it in the
+shape of a jelly-bag. Place two chairs back to back,
+then take the sewn-up cloth and hang it between the
+two chairs by pinning it open to the top bar of each
+chair. Place a basin underneath the bag. Here is
+another substitute: Turn a kitchen stool upside down,
+and tie a fine diaper broth napkin, previously rinsed
+in hot water, to the four legs, place a basin underneath
+and strain through the napkin.</p>
+
+<p><span class='pagenum'><a name="Page_74" id="Page_74">[74]</a></span></p>
+
+<h2 class="pad">CREAMS.</h2>
+
+<div class="decoline">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p><span class="smcap">The</span> careful housekeeper of modern times has been
+accustomed to class creams among the luxuries which
+can only be given on special occasions, both because
+they take so much time and trouble to make, and
+because the materials are expensive. It is, nevertheless,
+possible to have excellent creams made on
+a simple plan and at a moderate cost. Cream of a
+superior kind is now everywhere to be had in jars,
+condensed milk answers well, and by the use of
+Nelson's Gelatine, and any flavouring or syrup, excellent
+creams can be made. Our readers will find
+that the method of the following recipes is simple, the
+cost moderate, and the result satisfactory. A hint
+which, if acted on, will save time and trouble, may be
+given to inexperienced persons intending to make
+creams similar to Lemon Cream, which is light and
+frothy. Do not add the lemon-juice until the mixture
+of cream and lemon-juice is nearly cold, and do not
+commence whipping until it is on the point of setting.</p>
+
+<p>Delicious and inexpensive creams can be made by
+dissolving any of Nelson's Tablet Jellies in half the
+quantity of water given in the directions for making
+the jelly, and adding cream, either plain or whipped,
+in the same way as directed for Orange Cream and
+Cherry Cream.</p>
+
+<p><span class='pagenum'><a name="Page_75" id="Page_75">[75]</a></span></p>
+
+<h3>LEMON CREAM.</h3>
+
+<p>Soak an ounce of Nelson's Gelatine in half-a-pint
+of milk, dissolve it in a pint of boiling milk with a
+quarter of a pound of lump sugar. When nearly cold,
+add a gill of lemon-juice and whisk the cream until it
+is light and sponge-like. Then stir in a gill of whipped
+cream, put into a mould, and let it stand for two or
+three hours.</p>
+
+<p>Or, dissolve a pint tablet of Nelson's Lemon Tablet
+Jelly in half-a-pint of hot water. When cool, add to
+it half-a-pint of cream, and whisk together until on
+the point of setting, when mould it.</p>
+
+<h3>STRAWBERRY CREAM.</h3>
+
+<p>Dissolve an ounce of Nelson's Gelatine, previously
+soaked in a gill of cold water, in a pint of hot milk.
+When it is so nearly cold as to be on the point of
+setting, add half-a-pint of strawberry syrup, and sufficient
+rose colouring to make it a delicate pink; whisk
+the cream until it is light and frothy, stir in lightly a
+gill of whipped cream, then mould it.</p>
+
+<p>A good syrup can be made for this cream by
+putting half-a-pound of strawberry and half-a-pound
+of raspberry jam into half-a-pint of boiling water, and,
+after having well stirred it, rubbing it through a fine
+sieve. The syrup should not be too sweet, and the
+addition of the juice of one or two lemons, or a little
+citric acid, will be an advantage.</p>
+
+<p>Creams, which have cochineal colouring in them,
+should not be put into tin moulds, as this metal turns<span class='pagenum'><a name="Page_76" id="Page_76">[76]</a></span>
+them of a mauve shade. Breton's Rose Colouring is
+recommended, because it is prepared from vegetables,
+and is free from acid.</p>
+
+<h3>ORANGE CREAM.</h3>
+
+<p>Dissolve a pint tablet of Nelson's Orange Tablet
+Jelly in half-a-pint of hot water. When cool, mix with
+it half-a-pint of cream or milk, and whip together until
+the cream is on the point of setting.</p>
+
+<h3>IMITATION LEMON CREAM.</h3>
+
+<p>This will be found useful when cream is not to be
+had. Put the thin peel of two lemons into half-a-pint
+of boiling water, and when it has stood a little, dissolve
+half-a-pound of loaf sugar in it. When nearly
+cold, add three eggs, the yolks and whites well beaten
+together, and the juice of the lemons. Strain this into
+a stewpan, and stir until it is well thickened. After
+taking from the fire, stir occasionally until cold, then
+mix into it a quarter of an ounce of Nelson's Gelatine
+soaked and dissolved in half a gill of water, also
+nearly cold.</p>
+
+<h3>APRICOT CREAM.</h3>
+
+<p>Drain the juice from a tin of preserved apricots,
+add to it an equal quantity of water; make a syrup
+by boiling with this half-a-pound of lump sugar until
+it begins to thicken; then put in the apricots and
+simmer them gently for ten minutes. Drain away
+the syrup, and put both it and the fruit aside
+separately for use as directed.</p>
+
+<p><span class='pagenum'><a name="Page_77" id="Page_77">[77]</a></span>
+Dissolve an ounce of Nelson's Gelatine, previously
+soaked, in a quart of boiling milk lightly sweetened,
+and, when at the point of setting, put a teacupful
+of it gently into a mould, then a layer of the apricots;
+wait a minute or two before putting in another cup of
+cream, then fill up the mould with alternate layers of
+fruit and cream. Let the cream stand some hours
+before turning out, and when it is on its dish pour
+round it the syrup of apricots.</p>
+
+<h3>PINEAPPLE CREAM.</h3>
+
+<p>Drain the syrup from a tin of pineapple, boil it
+down to half. Cut the best part of the pineapple
+into neat little squares, pound the remainder, which
+press through a strainer. Make a custard with half-a-pint
+of milk and three yolks of eggs. Measure the
+quantity of syrup and fruit juice, and dissolve
+Nelson's Gelatine in the proportion of half-an-ounce
+to a pint of it and custard together. Mix the gelatine
+with the custard, then put in the pieces of pineapple,
+and when it is cold the syrup, the juice, and two
+tablespoonfuls of whipped cream. Have ready a
+little of Nelson's Bottled Cherry or Port Wine
+Jelly melted in a fancy mould, which turn round so
+that it adheres to the sides, and when the first
+quantity is set, put in a little more. As the cream is
+on the point of setting, put it into the mould and
+allow it to stand until firm. When turned out,
+ornament the cream with the remainder of the
+bottled jelly lightly chopped.</p>
+
+<h3>PALACE CREAM.</h3>
+
+<p>Make a custard of three eggs and a pint-and-a-half<span class='pagenum'><a name="Page_78" id="Page_78">[78]</a></span>
+of milk sweetened, when it is ready dissolve in it an
+ounce of Nelson's Gelatine, previously soaked in half-a-pint
+of milk. When made, the quantity of custard
+should be fully a pint-and-a-half, otherwise the cream
+may be too stiff. When the cream is cool, put a little
+into a mould, previously ornamented with glacé
+cherries and little pieces of angelica to represent
+leaves. The fruit is all the better if soaked in a little
+brandy, as are the cakes, but milk can be used for
+these last. Put a portion of two ounces of sponge-cakes
+and one ounce of ratafias on the first layer of
+cream, keeping it well in the centre, and then fill up
+the mould with alternate layers of cakes and cream.
+When turned out, a little liqueur or any kind of syrup
+can be poured round the cream.</p>
+
+<h3>FRUIT CREAM.</h3>
+
+<p>Strain the juice from a bottle of raspberries and
+currants on to three-quarters of a pound of loaf sugar,
+boil up, then simmer for half-an-hour. Mix the fruit
+and a large tablespoonful of raspberry jam with the
+syrup, and rub it through a hair sieve. Dissolve
+Nelson's Gelatine, in the proportion of half-an-ounce
+to a pint of the fruit, in a little water, stir well
+together. When cold put it into a border mould,
+and as soon as it is firm turn out and fill the centre
+with a cream, which make with half-an-ounce of
+Nelson's Gelatine and three gills of milk, sweetened and
+flavoured with Nelson's Essence of Vanilla. Whisk
+until cool, when stir in a gill of whipped cream.</p>
+
+<h3>MANDARIN CREAM.</h3>
+
+<p>Dissolve half-an-ounce of Nelson's Gelatine, pre<span class='pagenum'><a name="Page_79" id="Page_79">[79]</a></span>viously
+soaked in half-a-pint of cold milk, in half-a-pint
+of sweetened boiling milk or cream. Dissolve a
+pint bottle of Cherry Jelly as directed. When the
+last is on the point of setting put a layer into a mould,
+then a layer of the cream, each of these about an inch
+deep, and fill up the mould in this way. This quantity
+of material will make two handsome moulds, suitable
+for a supper party.</p>
+
+<h3>BLANC-MANGE.</h3>
+
+<p>To an ounce of Nelson's Gelatine add half-a-pint of
+new milk, let it soak for twenty minutes, boil two or three
+laurel leaves in a pint of cream and half-a-pint of milk;
+when boiling pour over the soaked gelatine, stir it till
+it dissolves, add four or five ounces of lump sugar and
+a little brandy if approved; strain it through muslin, stir
+occasionally till it thickens, and then put it into moulds.</p>
+
+<h3>SOLID SYLLABUB.</h3>
+
+<p>Soak an ounce of Nelson's Gelatine twenty minutes
+in three-quarters of a pint of water, add the juice and
+peel of two large lemons, a quarter of a pint of sherry,
+five or six ounces of lump sugar; boil the above two
+minutes, then pour upon it a pint of warm cream, stir
+it quickly till it boils, then strain and stir till it thickens,
+and pour it into moulds.</p>
+
+<h3>CHARLOTTE RUSSE.</h3>
+
+<p>Line a plain mould at the bottom and sides with
+sponge finger-biscuits, fill it with strawberry cream, or
+cream made as directed in the several recipes. If
+the weather is warm it will be necessary to place the
+Charlotte on ice for an hour or two, but in the winter
+it will turn out without this. The biscuits for a<span class='pagenum'><a name="Page_80" id="Page_80">[80]</a></span>
+Charlotte Russe should be made quite straight, and
+in arranging them in the mould they should lap
+slightly one over the other.</p>
+
+<h3>BADEN-BADEN PUDDING.</h3>
+
+<p>Dissolve an ounce of Nelson's Gelatine, previously
+soaked in half-a-pint of cold milk, in a pint-and-a-half
+of boiling milk; when it is nearly cold stir into it an
+ounce of rice, well boiled or baked; flavour the
+pudding to taste, and when on the point of setting
+put it into a mould and let it stand for two or three
+hours; serve plain or with stewed fruit.</p>
+
+<h3>CHERRY CREAM.</h3>
+
+<p>Dissolve a pint tablet of Nelson's Cherry Tablet
+Jelly in half-a-pint of hot water. When cool, mix with
+it half-a-pint of cream or milk, and whip together
+until the cream is on the point of setting.</p>
+
+<h3>VELVET CREAM.</h3>
+
+<p>Soak three-quarters of an ounce of Nelson's Patent
+Gelatine in half-a-pint of sherry or raisin wine, then
+dissolve it over the fire, stirring all the time; rub the
+rinds of two lemons with six ounces of lump sugar,
+add this, with the juice, to the hot solution, which is
+then to be poured gently into a pint of cream; stir
+the whole until quite cold, and then put into moulds.</p>
+
+<p>This can be made with a pint of boiling milk, in
+which an ounce of Nelson's Gelatine, previously
+soaked in half-a-pint of cold milk, has been dissolved,
+and flavoured and sweetened.</p>
+
+<p><span class='pagenum'><a name="Page_81" id="Page_81">[81]</a></span></p>
+
+<h3>ITALIAN CREAM.</h3>
+
+<p>Take three-quarters of an ounce of Nelson's Patent
+Gelatine and steep it in half-a-pint of cold water;
+boil the rind of a lemon, pared thinly, in a pint of
+cream; add the juice of the lemon and three tablespoonfuls
+of raspberry or strawberry syrup to the
+soaked Gelatine; then pour the hot cream upon the
+above ingredients, gently stirring the while. Sweeten
+to taste, and add a drop or two of prepared cochineal.
+Whisk till the mixture is thick, then pour into moulds.</p>
+
+<h3>CHEESE AND MACARONI CREAM.</h3>
+
+<p>Boil two ounces of macaroni, in water slightly salted,
+until tender, when drain; cut it into tiny rings, and
+put it into a stewpan with half-a-pint of milk or cream,
+keeping it hot on the stove without boiling for half-an-hour.
+Soak and dissolve half-an-ounce of Nelson's
+Gelatine in half-a-pint of milk, and when this and the
+macaroni are cold, stir together, add two ounces of
+grated Parmesan cheese, with salt and cayenne pepper
+to taste. Stir occasionally until the cream is on the
+point of setting, when mould it. Should the cream be
+absorbed by the macaroni, more must be added to
+bring the whole quantity of liquid to one pint. If
+preferred, rice well boiled or baked in milk, or vermicelli
+paste, can be substituted for the macaroni.</p>
+
+<h3>COFFEE CREAM.</h3>
+
+<p>Dissolve an ounce of Nelson's Gelatine, previously<span class='pagenum'><a name="Page_82" id="Page_82">[82]</a></span>
+soaked in half-a-pint of cold milk, in a pint-and-a-half
+of boiling milk with two ounces of sugar; stir in
+sufficient strong Essence of Coffee to flavour it, and
+when on the point of setting put it into a mould.</p>
+
+<h3>CHOCOLATE CREAM.</h3>
+
+<p>Boil a quarter of a pound of loaf sugar in a pint of
+milk. Dissolve in it an ounce of Nelson's Gelatine,
+previously soaked in half-a-pint of cold milk, and stir
+into it three teaspoonfuls of Schweitzer's Cocoatina,
+dissolved in half-a-pint of boiling milk. Beat until on
+the point of setting, and put the cream into a mould.
+A few drops of Nelson's Essence of Vanilla can be
+added with advantage.</p>
+
+<h3>CHARTREUSE OF ORANGES.</h3>
+
+<p>Peel four or five oranges, carefully take out the
+divisions which put on a hair sieve in a cool place to
+drain all night. Melt a little Nelson's Bottled
+Orange Jelly, pour it into a saucer and dip in each
+piece of orange, which arrange in a close circle round
+the bottom of a small pudding-basin. Keep the
+thick part of the orange downwards in the first row,
+in the next put them the reverse way. Continue
+thus until the basin is covered. Pour in a little of
+the melted jelly, then of cream, made by mixing a
+quarter of an ounce of Nelson's Gelatine soaked and
+dissolved in a gill of milk, into a gill of rich cream,
+sweetened. Fill up the basin with alternate layers of
+jelly and cream, allowing each of these to set before
+the other is put in, making the jelly layers last. The<span class='pagenum'><a name="Page_83" id="Page_83">[83]</a></span>
+Chartreuse will turn out easily if the jelly is gently
+pressed from the basin all round. Garnish with two
+colours of Nelson's Bottled Jelly lightly chopped.</p>
+
+<h3>FIG CREAM.</h3>
+
+<p>Preserved green figs are used for this cream&mdash;those
+of Fernando Rodrigues are excellent. Place the figs
+in a plain mould, and pour in gently, when on the
+point of setting, a cream made with a pint of cream
+and half-an-ounce of Nelson's Gelatine, and lightly
+sweetened. When the cream is turned out of the
+mould, pour round it the syrup in which the figs were
+preserved.</p>
+
+<h3>CHAMPAGNE CREAM.</h3>
+
+<p>Although this is properly a jelly, when well made
+it eats so rich that it is usually called cream. It is
+chiefly used in cases of illness, when it is desirable
+to administer champagne in the form of jelly. Soak
+half-an-ounce of Nelson's Gelatine in a gill of cold
+water, dissolve it in a stewpan with one or two ounces
+of sugar, according as the jelly is required sweet or
+otherwise. When cool, add three gills of champagne
+and two tablespoonfuls of lemon juice, whip until it
+is beginning to set and is light and frothy; put into
+a mould, and it will be ready for use in two hours,
+if put in a cold place.</p>
+
+<h3>ORANGE MOUSSE.</h3>
+
+<p>Rub the zest of the peel of two oranges on to a
+quarter of a pound of lump sugar, which boil with
+half-a-gill of water to a thick syrup. Beat the juice of
+three large oranges with two whole eggs, and having<span class='pagenum'><a name="Page_84" id="Page_84">[84]</a></span>
+whisked them slightly, add the syrup and Nelson's
+Gelatine, dissolved, in the proportion of half-an-ounce
+to a pint of liquid. Whisk the mixture over a saucepan
+of hot water until it is warm, then place the
+basin in another with cold water and continue whisking
+until it is beginning to set, when put it into a fancy
+mould.</p>
+
+<h3>STRAWBERRY TRIFLE.</h3>
+
+<p>Put a layer of strawberry jam at the bottom of a
+trifle dish. Dissolve a half-pint tablet of Nelson's
+Raspberry Jelly, and when it is set break it up and
+strew it over the jam. Upon this lay sponge finger
+biscuits and ratafia cakes, and pour over just enough
+new milk to make them soft. Make a thick custard,
+flavoured with Nelson's Essence of Vanilla, and spread
+it over the cakes. Finally place on the top a handsome
+quantity of cream, whisked with a little powdered sugar
+and flavoured with vanilla.</p>
+
+<h3>WHIPPED CREAM.</h3>
+
+<p>To half-a-pint of cream put a tablespoonful of fine
+sifted sugar, add sufficient of any of Nelson's Essences
+to give it a delicate flavour. With a whisk or wire spoon,
+raise a froth on the cream, remove this as soon as it
+rises, put it on a fine hair, or, still better, lawn sieve;
+repeat this process until the cream is used up. Should
+the cream get thick in the whisking, add a very little
+cold water. Put the sieve containing the whisked
+cream in a basin and let it stand for some hours,
+which will allow it to become more solid and fit for
+such purposes as filling meringues.</p>
+
+<p><span class='pagenum'><a name="Page_85" id="Page_85">[85]</a></span></p>
+
+<h2 class="pad">CAKES.</h2>
+
+<div class="decoline">
+<img src="images/short-line-thin.png" width="45" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p><span class="smcap">The</span> proper beating of the whites of the eggs is
+an important matter in cake-making. There are a
+number of machines for this purpose, which are in
+turn eagerly adopted by inexperienced persons; but
+for private use not one of them is comparable to
+hand-beating. When once the knack of beating eggs
+is acquired but little labour is needed to bring them
+to the right consistency; indeed, the most successful
+result is that which is the most rapidly attained. The
+whites of eggs for beating should be fresh, and should
+be carefully separated from the yolks by passing and
+repassing them in the two halves of the shell. It is
+best to beat the whites immediately they are broken,
+but if this is not possible, they must be kept in a
+cool place until wanted. If ice is at hand, it will be
+found advantageous to keep the eggs in it. In well-furnished
+kitchens a copper beating-bowl is provided;
+it should not be tinned, as contact with this metal will
+blacken the eggs; for this reason, the whisk, if of
+iron wire, should not be new. An earthenware bowl
+with circular bottom, and sufficiently large to admit
+of a good stroke in beating, answers the purpose perfectly
+well. A pinch of salt may be added to the
+whites, and if an inexperienced beater finds them
+assume a granulated appearance, a little lemon-juice
+will remedy it.</p>
+
+<p><span class='pagenum'><a name="Page_86" id="Page_86">[86]</a></span>
+Begin by beating gently, increasing the pace as the
+egg thickens. As it is the air mixing with the albumen
+of the eggs which causes them to froth, it is necessary
+to beat them in a well-ventilated and cool place, so
+that they may absorb as much air as possible.</p>
+
+<p>If these simple and important conditions are
+observed, the whites of a dozen eggs may be beaten
+to the strongest point, without fatigue to the operator,
+in five minutes. When the whites are properly beaten
+they should turn out of the bowl in one mass, and, after
+standing a little while, will not show signs of returning
+to their original state.</p>
+
+<p>In order more easily to make cakes and biscuits
+into the composition of which almonds and cocoa-nut
+enter largely, manufacturers supply both of these
+pounded or desiccated. It is, however, preferable to
+prepare the former fresh, and much time and trouble
+may be saved in passing almonds through Kent's
+Combination Mincer, 199, High Holborn, instead of
+laboriously pounding them in a mortar. The result is,
+besides, more satisfactory, the paste being smoother
+than it can otherwise be made in domestic practice.</p>
+
+<p>Cakes of the description for which we now give
+recipes cannot be made well unless the materials
+are properly prepared and thoroughly beaten. It is
+clear that if eggs are not beaten to such a consistency
+that they will bear the weight of the other ingredients,
+the result must be a heavy cake.</p>
+
+<p>Currants for cakes, after they have been washed
+and picked, should be scalded, in order to swell them
+and make them more tender.</p>
+
+<p><span class='pagenum'><a name="Page_87" id="Page_87">[87]</a></span>
+Put the currants into a basin, pour boiling water
+over them, cover the basin with a plate; after they
+have stood a minute, drain away the water and throw
+the fruit on a cloth to absorb the moisture. Put the
+currants on a dish or plate in a very cool oven,
+turning occasionally until thoroughly dry; dust a little
+flour over them, and they will be ready for use.</p>
+
+<p>Castor sugar for cakes works more easily when it is
+fine. For superior cakes raw sugar will not answer.</p>
+
+<h3>POUND CAKE.</h3>
+
+<p>One pound fresh butter, one pound Vienna flour,
+six eggs (or seven, if small), one pound castor sugar,
+quarter of a pound almonds cut small, half-a-pound
+of currants or sultanas, three ounces of candied peel,
+a few drops of essence of ratafia.</p>
+
+<p>The butter to be beaten to a cream. If it is hard
+warm the pan. Add the sugar gradually; next the
+eggs, which must previously be well beaten up; then
+sift in the flour; and, last of all, put in fruit, almonds,
+and flavouring.</p>
+
+<p>This cake takes about half-an-hour to mix, as all
+the ingredients must be well beaten together with an
+iron spoon from left to right. Bake in small tins, for
+about forty minutes, in a moderate oven.</p>
+
+<h3>PLAIN POUND CAKE.</h3>
+
+<p>Half-a-pound of fresh butter, three eggs, one pound
+of Vienna flour, one pound of castor sugar, a quarter
+of a pound of almonds cut small, half-a-pound of<span class='pagenum'><a name="Page_88" id="Page_88">[88]</a></span>
+currants, three ounces of candied peel, a few drops of
+essence of ratafia.</p>
+
+<p>Beat the butter to a cream, from left to right, and
+mix in the sugar gradually. Beat the eggs up, and
+mix them with half-a-pint of new milk; stir into the
+butter; then add the flour; and, last of all, the fruit.</p>
+
+<h3>SAVOY SPONGE CAKE.</h3>
+
+<p>Beat half-a-pound of finely sifted sugar with the
+yolks of four eggs until you have a thick batter,
+stir in lightly six ounces of fine dry sifted flour, then
+the whites of the eggs beaten to a very strong froth.
+Have ready a tin which has been lightly buttered,
+and then covered with as much sifted sugar as will
+adhere to it. Pour in the cake mixture, taking care
+the tin is not more than half full, and bake for half-an-hour.</p>
+
+<h3>LEMON SAVOY SPONGE.</h3>
+
+<p>Half-a-pound of loaf sugar, rub some of the lumps
+on the peel of two lemons, so as to get all the flavour
+from them; dissolve the sugar in half a gill of boiling
+water; add the juice of the lemons, or one of them if
+a large size, and beat with the yolks of four eggs until
+very white and thick; stir in a quarter of a pound of
+fine flour, beat the whites of the eggs to a strong
+froth, and mix as thoroughly but as lightly as possible;
+butter and sift sugar over a mould, nearly fill
+it with cake mixture, and bake at dark yellow paper
+heat for thirty minutes.</p>
+
+<p><span class='pagenum'><a name="Page_89" id="Page_89">[89]</a></span></p>
+
+<h3>MACAROONS.</h3>
+
+<p>Beat up a packet of Nelson's Albumen with
+three teaspoonfuls of cold water to a strong froth, mix
+in half-a-pound of finely-sifted sugar and two ounces
+each of pounded sweet and bitter almonds. Flour
+a baking-sheet, and lay on it sheets of wafer-paper,
+which can be bought at the confectioner's, and
+drop on to them at equal distances, a small piece
+of the paste. Bake in a moderate oven for ten
+minutes, or until the macaroons are crisp and of a
+golden colour. When done cut round the wafer-paper
+with a knife, and put the cakes on a sieve
+to dry.</p>
+
+<p>In following recipes for this class of cake some
+judgment is required in the choice of the sugar, and
+the result will vary greatly according as this is of the
+right sort, or otherwise. A little more or less sugar
+may be required, and only practice can make perfect
+in this matter. As a general direction, it may be
+given that the sugar must be of the finest quality,
+and be very finely sifted, but not flour-like.</p>
+
+<h3>COCOA-NUT CAKES.</h3>
+
+<p>Beat up a packet of Nelson's Albumen with three
+teaspoonfuls of cold water to a strong froth, mix with
+it a quarter of a pound of finely sifted sugar, and two
+ounces of Edwards' Desiccated Cokernut. Put sheets
+of wafer-paper on a baking-tin, drop small pieces of the
+cake mixture on to it, keeping them in a rocky shape.<span class='pagenum'><a name="Page_90" id="Page_90">[90]</a></span>
+Bake in a moderate oven for ten minutes, or until
+crisp.</p>
+
+<h3>CHOCOLATE CAKES.</h3>
+
+<p>Whisk a packet of Nelson's Albumen with three
+teaspoonfuls of cold water to the strongest possible
+froth, mix in half-a-pound of finely sifted sugar, two
+teaspoonfuls of Schweitzer's Cocoatina, and six drops
+of Nelson's Essence of Vanilla; sift paper thickly
+with sugar, and drop small teaspoonfuls of the mixture
+at equal distances on it, allowing space for the
+cakes to spread a little. Bake for ten minutes in a
+moderate oven.</p>
+
+<h3>COCOA-NUT ROCK.</h3>
+
+<p>Boil half-a-pound of loaf sugar in a gill of water until
+it is beginning to return again to sugar, when cool add
+a packet of Nelson's Albumen whisked to a strong
+froth with three teaspoonfuls of water, and stir in a
+quarter of a pound of Edwards' Desiccated Cokernut.
+Spread the mixture, not more than an inch thick, in
+a greased pudding-tin, and place in a cool oven to
+dry. When done cut in neat squares, and keep in
+tins in a cool, dry place.</p>
+
+<h3>SUGAR ICING.</h3>
+
+<p>No icing can be successfully done unless the sugar
+is of the finest kind, perfectly white, and so finely
+sifted as hardly to be distinguished by the eye from
+potato-flour. Such sugar can now generally be pro<span class='pagenum'><a name="Page_91" id="Page_91">[91]</a></span>cured
+of the best grocers at a moderate price. The
+process of sifting the sugar at home is somewhat
+slow and troublesome, but by so doing a perfectly
+pure article is secured. After being crushed the sugar
+should be passed through sieves of varying fineness,
+and, finally, through one made for the purpose, or
+failing this, very fine muslin will answer. When the
+sugar has been sifted at home, and it is certain there
+is no admixture of any kind with it, a small quantity
+of "fécule de pommes de terre" (potato-flour) may be
+added; it reduces sweetness, and does not interfere
+with the result of the process. If the sugar is not
+sifted very fine a much longer time will be required to
+make the icing, and in the end it will not look so
+smooth as it ought to do. Confectioners use pyroligneous
+acid instead of lemon-juice, and there is no
+objection to it in small quantities. To make the icing,
+beat up a packet of Nelson's Albumen dissolved with
+three teaspoonfuls of cold water, work in by degrees
+one pound of fine icing sugar, adding a teaspoonful of
+lemon-juice or a few drops of pyroligneous acid, which
+will assist in keeping the icing white, or a slight tinge
+of stone-blue will have the same effect. If potato-flour
+is used, mix it thoroughly with the sugar before adding
+it to the white of egg. A little more or less sugar
+may be required, as the result is in great measure
+determined by the method of the operator; and when
+the paste is perfectly smooth, and will spread without
+running, it is fit for use. For icing large cakes confectioners
+use a stand which has a revolving board, so
+that cakes can conveniently be turned about; failing<span class='pagenum'><a name="Page_92" id="Page_92">[92]</a></span>
+this, an ordinary board or inverted plate can be made
+to answer. As soon as the icing is spread on the cake
+it must be dried in an oven with the door open. It
+is sometimes found sufficient to keep the cake in a
+hot room for some hours. If too great heat is used
+the icing will crack.</p>
+
+<h3>ALMOND PASTE.</h3>
+
+<p>Blanch one pound of sweet and two ounces of
+bitter almonds, pound them in a mortar, adding a
+little rose-water as you go on, to prevent oiling; and
+when all the almonds are reduced to a perfectly
+smooth paste, mix them with an equal weight of icing
+sugar. Moisten the paste with a packet of Nelson's
+Albumen dissolved in three teaspoonfuls of cold
+water, and spread it evenly on the cake, allowing
+it to become dry and firm before spreading the icing
+over it. This paste can be used for making
+several kinds of cakes and sweetmeats, and without
+the Albumen can be kept in bottles for some
+time. Almond paste can be made from bitter
+almonds which have been infused in spirit to make
+an extract for flavouring, and in this case no sweet
+almonds will be required.</p>
+
+<p><span class='pagenum'><a name="Page_93" id="Page_93">[93]</a></span></p>
+
+<h2 class="pad">BEVERAGES.</h2>
+
+<div class="decoline">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p><span class="smcap">Among</span> the most useful preparations which have ever
+been introduced to the public for the immediate production
+of delicious beverages, are <span class="smcap">Nelson's Bottled
+Jellies</span>. These beverages are highly approved for
+ordinary use at luncheon and dinner, as well as for
+afternoon and evening entertainments, and have a
+special value for invalids, as they contain nourishment
+and are at the same time very refreshing.
+When required for use, dissolve a bottle of the jelly,
+and mix with it five times its bulk of water, the
+beverage can then be used either hot or cold; if in
+standing it should be slightly thickened it will only be
+necessary briskly to stir it with a spoon. Lemon,
+orange, and cherry jelly, with the addition of water as
+directed, will be found superior to any other beverage
+of the kind, and specially excellent for children's
+parties.</p>
+
+<p>The following "cups" are delicious made with the
+jelly as directed.</p>
+
+<p><span class="smcap">Claret Cup</span>, made merely with seltzer water, claret,
+and <span class="smcap">Port Wine Jelly</span>, will be found superior to the
+ordinary preparation. A little sugar may be added if
+desired. To a bottle of claret and a pint of seltzer-water
+use a half-pint bottle of <span class="smcap">Port Wine Jelly</span>, stir
+briskly until well mixed, put in a sprig of balm and
+borage, three thick slices of cucumber; place the vessel<span class='pagenum'><a name="Page_94" id="Page_94">[94]</a></span>
+containing the claret cup covered over on ice for an
+hour; strain out the herbs before serving.</p>
+
+<p><span class="smcap">Badminton Cup</span> is made with Burgundy, in the
+same way as the above, with the addition of a bottle
+of <span class="smcap">Orange Jelly</span>.</p>
+
+<p><span class="smcap">Champagne Cup</span> requires equal quantities of the
+wine and seltzer-water, with a bottle of <span class="smcap">Orange
+Jelly</span>.</p>
+
+<p><span class="smcap">Cider Cup</span> is made with a pint and a half of cider,
+a bottle of soda-water, and a bottle of either <span class="smcap">Orange</span>,
+<span class="smcap">Lemon</span>, or <span class="smcap">Sherry Jelly</span>.</p>
+
+<p><span class="smcap">Cherry Cup.</span>&mdash;Half-a-pint of claret, a quart of
+soda-water, and a half-pint bottle of <span class="smcap">Cherry Jelly</span>.</p>
+
+<h3>MULLED PORT WINE.</h3>
+
+<p>Dissolve a bottle of Port Wine Jelly and add to it
+four times its bulk of boiling water with a little nutmeg,
+and, if liked, a crushed clove.</p>
+
+<h3>LEMONADE.</h3>
+
+<p>Half-a-teaspoonful of Nelson's Citric Acid dissolved
+in a quart of water, with a sliced lemon and
+sweetened with sugar, forms a good lemonade, and
+is a cooling and refreshing drink. A small pinch of
+the Citric Acid dissolved in a tumbler of water with
+a little sugar and a pinch of bicarbonate of potash,
+makes an effervescing draught. These acidulated
+drinks are exceedingly useful for allaying thirst; and
+as refrigerants in feverish and inflammatory complaints
+they are invaluable.</p>
+
+<p><span class='pagenum'><a name="Page_95" id="Page_95">[95]</a></span></p>
+
+<h3>LEMONADE (A NEW RECIPE).</h3>
+
+<p>Dissolve three-quarters of a pound of loaf sugar
+and the contents of a threepenny packet of Nelson's
+Citric Acid in a quart of boiling water; then add two
+quarts of fresh cold water and one-twelfth part of a
+bottle of Nelson's Essence of Lemon. The above
+quantity of sugar may be increased or decreased
+according to taste.</p>
+
+<h3>GINGERADE.</h3>
+
+<p>Crush an ounce of whole ginger, pour over it a
+quart of boiling water, cover the vessel, and let the
+infusion stand until cold. (The Extract of Ginger
+may be used in place of this infusion). Strain through
+flannel; add a teaspoonful of Nelson's Citric Acid,
+six drops of Nelson's Lemon Flavouring, and a quarter
+of a pound of lump sugar; stir until dissolved, and
+the Gingerade will be ready.</p>
+
+<h3>AN EXTRACT OF GINGER FOR FAMILY USE.</h3>
+
+<p>An Extract of Ginger made as follows is most
+useful for family purposes, and can be substituted for
+the infusion in Gingerade. Crush half-a-pound of
+fine whole ginger in the mortar, or cut into small
+pieces. Put into a bottle with half-a-pint of unsweetened
+gin, let it stand for a month, shaking it
+occasionally, then drain it off into another bottle,
+allowing it to stand until it has become clear, when
+it will be fit for use.</p>
+
+<p><span class='pagenum'><a name="Page_96" id="Page_96">[96]</a></span></p>
+
+<h3>LEMON SYRUP.</h3>
+
+<p>Boil a pound of fine loaf sugar in a pint-and-a-half
+of water. Remove all scum as it rises, and continue
+boiling gently until the syrup begins to thicken and
+assumes a golden tinge, then add a pint of strained
+lemon-juice or a packet of Nelson's Citric Acid dissolved
+in water, and allow both to boil together for
+half-an-hour. Pour the syrup into a jug, to each pint
+add one-twelfth part of a bottle of Nelson's Essence
+of Lemon, and when cold bottle and cork well.</p>
+
+<p>The juice of Seville oranges may be made into a
+syrup in the same way as that of lemons, or lemon and
+orange juice may be used in equal quantities. These
+syrups are useful for making summer drinks, and for
+invalids as lemonade or orangeade.</p>
+
+<h3>MILK BEVERAGE.</h3>
+
+<p>A very agreeable and useful beverage is made by
+dissolving a quarter of an ounce of Nelson's Gelatine
+in a pint of milk. A spoonful of cream can, if preferred,
+be used with a bottle of soda-water. For
+invalids, this beverage can be used instead of tea or
+coffee, and may be preferable in many cases on
+account of the nourishment it contains; it will also
+be found an excellent substitute, taken hot, for wine-whey,
+or posset, as a remedy for a cold. For summer
+use, Milk Beverage is delicious, and may be flavoured
+with raspberry or strawberry syrup. If on standing it
+should thicken, it will only be necessary briskly to
+beat it up with a spoon.</p>
+
+<p><span class='pagenum'><a name="Page_97" id="Page_97">[97]</a></span></p>
+
+<h3>CITRIC ACID.</h3>
+
+<p>This acid exists in the juice of many fruits, such as
+the orange, currant, and quince, but especially in that
+of the lemon. It is chiefly made from the concentrated
+juice of lemons, imported from Sicily and
+Southern Italy, and which, after undergoing certain
+methods of preparation, yields the crystals termed
+Citric Acid. These crystals may be used for all the
+purposes for which lemon-juice is employed. In the
+manufacture of the Citric Acid now offered to the
+public by Messrs. G. Nelson, Dale, and Co., only the
+pure juice of the lemon is used.</p>
+
+<h3>ESSENCE OF LEMON.</h3>
+
+<p>This well-known essence is extracted from the little
+cells visible in the rind of lemons, by submitting
+raspings of the fruit to pressure. The greater portion
+of the oil of lemons sold in England is imported from
+Portugal, Italy, and France. It is very frequently
+adulterated with oil of turpentine. In order to present
+the public with a perfectly pure commodity, G. Nelson,
+Dale, and Co. import their Essence of Lemon direct
+from Sicily, and from a manufacturer in whom they
+have the fullest confidence.</p>
+
+<p>Nelson's Essence of Lemon is sold in graduated
+bottles, eightpence each, each bottle containing
+sufficient for twelve quarts of jelly.</p>
+
+<p><span class='pagenum'><a name="Page_98" id="Page_98">[98]</a></span></p>
+
+<h2 class="pad">MACARONI, ETC.</h2>
+
+<div class="decoline">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p>We now give recipes for a few useful little dishes, chiefly
+of macaroni, which can be had at such a price as to
+bring it within the reach of all classes. English-made
+macaroni can be bought at fourpence, and even less,
+the pound, and the finest Italian at sixpence. The
+Naples, or pipe-macaroni, is the most useful for
+families, and the Genoa, or twisted, for high-class
+dishes. The English taste is in favour of macaroni
+boiled soft, and in order to make it so, many cooks
+soak it. But this is not correct, and it is not at all
+necessary to soak macaroni. If kept boiling in
+sufficient water, the macaroni requires no attention&mdash;ebullition
+prevents it sticking to the saucepan.</p>
+
+<p>Although we give several ways of finishing macaroni,
+it is excellent when merely boiled in water with salt,
+as in the first recipe, eaten as an accompaniment to
+meat, or with stewed fruit.</p>
+
+<h3>MACARONI WITH CHEESE.</h3>
+
+<p>Throw a quarter of a pound of macaroni broken
+into pieces an inch long, into three pints of boiling
+water, with a large pinch of salt. The saucepan
+should be large, or the water will rise over when the
+macaroni boils fast, which it should do for twenty or
+twenty-five minutes. When done, strain the macaroni
+through a colander, put it back into the saucepan<span class='pagenum'><a name="Page_99" id="Page_99">[99]</a></span>
+with an ounce of fresh butter, a small pinch of white
+pepper and of salt, if necessary, and shake it over the
+fire for a minute or two. Take the saucepan off the
+fire, and stir into the macaroni two ounces or more,
+if liked, of grated Parmesan cheese. Serve immediately
+with crisp dry toast, cut in neat pieces. If
+not convenient to use Parmesan, a mild dry English
+or American cheese will answer very well. Some
+cooks prefer, when the macaroni is boiled, to put
+a fourth part of it on to a hot dish, then to strew
+over it a fourth part of the grated cheese, and so on
+till all of both are used, cheese, of course, covering
+the top.</p>
+
+<h3>MACARONI CHEESE.</h3>
+
+<p>Boil and drain the macaroni, mix with a quarter of
+a pound an ounce of butter, and two ounces of grated
+cheese; pepper or cayenne pepper and salt to taste.
+Put the macaroni in a dish and strew over it sufficient
+grated cheese to cover it up, run a little dissolved
+butter over the top, and put it in the oven till it is a
+bright-yellow colour; serve quickly.</p>
+
+<h3>MACARONI WITH BACON.</h3>
+
+<p>Boil two ounces of streaky bacon, cut it into dice
+or mince it, stir it into a quarter of a pound of
+macaroni boiled as for macaroni cheese: if liked, add
+a few drops of vinegar, pepper, and salt, and serve
+very hot.</p>
+
+<p><span class='pagenum'><a name="Page_100" id="Page_100">[100]</a></span></p>
+
+<h3>MACARONI WITH ONIONS.</h3>
+
+<p>Boil the macaroni as above, mix with it two or three
+onions sliced and fried a delicate brown, add a few
+spoonfuls of gravy, stir over the fire for a few minutes
+and serve.</p>
+
+<h3>STEWED MACARONI.</h3>
+
+<p>Throw a quarter of a pound of macaroni into three
+pints of boiling water with a teaspoonful of salt, and
+let it boil for twenty minutes. Drain in a colander,
+then put it into a stewpan with half a tin of Nelson's
+Extract of Meat dissolved in half-a-pint of water, and
+stir over the fire for five minutes. Take it off the
+fire and stir in one ounce of grated cheese, pepper
+and salt to taste.</p>
+
+<h3>MACARONI WITH TOMATOES.</h3>
+
+<p>Prepare the macaroni as in the above recipe, put
+it into a stewpan with a small piece of butter and a
+teacupful of tomato sauce, or a small bottle of conserve
+of tomatoes, and stir briskly over the fire for
+five minutes.</p>
+
+<h3>SWEET MACARONI.</h3>
+
+<p>Boil the macaroni as for the other dishes, but with
+only a pinch of salt, until tender, when drained put
+into a stewpan with a gill of milk to each two ounces,
+and two ounces of sifted lump sugar. Any flavouring
+may be used, but perhaps there is nothing better
+than grated lemon-peel, and for those who like it,
+powdered cinnamon or grated nutmeg. Stir over the<span class='pagenum'><a name="Page_101" id="Page_101">[101]</a></span>
+fire until all the milk is absorbed; a little cream is,
+of course, an improvement. For those who do not
+like milk, the juice of a lemon, or a little sherry, may
+be substituted, and for a superior dish vanilla can be
+used for flavouring.</p>
+
+<h3>BOILED CHEESE.</h3>
+
+<p>Put four tablespoonfuls of beer into a small saucepan,
+shred into it a quarter of a pound of good new
+cheese, and stir briskly over the fire until all is dissolved
+and is on the point of boiling, then take it
+off instantly, for, if the cheese is allowed to boil, it
+will become tough. Have ready slices of toasted
+bread, spread the cheese on it, and serve as quickly
+as possible.</p>
+
+<h3>LES CANAPÉS AU PARMESAN.</h3>
+
+<p>Take the crumb of a French roll, cut it into rounds
+a quarter of an inch thick, put them into a wire
+frying-basket, immerse in hot fat, and crisp the bread
+instantly. Throw it on to paper, dry, and sprinkle
+over each piece a thick layer of grated Parmesan
+cheese, pepper, and salt. Put the canapés in a Dutch
+oven before a clear fire, just to melt the cheese, and
+serve immediately they are done.</p>
+
+<h3>RICE WITH PARMESAN CHEESE.</h3>
+
+<p>Boil a quarter of a pound of Patna rice in water
+with salt; drain it, toss it up in a stewpan with two
+ounces of fresh butter, and a pinch of cayenne<span class='pagenum'><a name="Page_102" id="Page_102">[102]</a></span>
+pepper. Put a quarter of the rice on a hot dish,
+strew over it equally an ounce of grated Parmesan
+cheese, then put another portion of rice and cheese
+until all is used. Serve immediately.</p>
+
+<h3>SCALLOPED EGGS.</h3>
+
+<p>Take a cupful of finely-sifted bread-crumbs, moisten
+them with a little cold milk, cream, or gravy, and
+season nicely with pepper and salt. Put a thin layer
+of the moistened crumbs on a lightly-buttered dish,
+cut two hard eggs into slices, and dip each piece in very
+thick well-seasoned white sauce, or Nelson's Extract
+of Meat dissolved in a little water, so as to glaze the
+eggs. Having arranged the slices of egg neatly on
+the layer of moistened bread-crumbs, cover them
+with another layer of it, and on the top strew
+thickly some pale gold-coloured raspings. Bake in
+a moderate oven for ten minutes. If potatoes are
+liked, they make a nice substitute for bread-crumbs.
+Take some mashed potatoes, add to them a spoonful
+of cream or gravy, and proceed as with bread-crumbs.
+Serve gravy made of Nelson's Extract of Meat with
+this dish.</p>
+
+<h3>SCOTCH WOODCOCK.</h3>
+
+<p>Melt a small piece of butter the size of a nut in a
+stewpan, break into it two eggs, with a spoonful of
+milk or gravy, and pepper and salt, stir round quickly
+until the eggs begin to thicken, keep the yolks whole
+as long as you can. When finished, pour on to a<span class='pagenum'><a name="Page_103" id="Page_103">[103]</a></span>
+buttered toast, to which has been added a little essence
+of anchovy or anchovy paste, and serve.</p>
+
+<h3>MUSHROOMS WITH CREAM SAUCE.</h3>
+
+<p>Dissolve two ounces of butter in a stewpan, mix in
+the yolks of two eggs lightly beaten, the juice of a
+lemon, and a pinch of pepper and salt, stir this over
+the fire until thickened. Have ready half-a-pint of
+plain butter sauce, and mix all gradually together,
+with a small tin of champignons, or about the same
+quantity of fresh mushrooms chopped and stewed
+gently for ten minutes in a little broth or milk.
+Stir them with the liquor in which they have stewed
+into the sauce, and let them stand for a few minutes,
+then spread the mixture on to neat slices of toasted
+bread. The sauce must be a good thickness, so that
+it will not run off the toast, and care must be taken
+in the first process not to oil the butter or make the
+sauce lumpy.</p>
+
+<h3>TO BOIL RICE (A BLACK MAN'S RECIPE).</h3>
+
+<p>As rice is so often badly cooked, we make no
+apology for giving the black man's celebrated recipe.
+Although he does not recommend a little salt in the
+water, we think that a small quantity should always
+be used, even when the rice has to be served as a
+sweet dish. "Wash him well, much wash in cold
+water, rice flour, make him stick. Water boil all
+ready, very fast. Shove him in; rice can't burn,
+water shake him too much. Boil quarter of an hour<span class='pagenum'><a name="Page_104" id="Page_104">[104]</a></span>
+or little more. Rub one rice in thumb and finger;
+if all rub away him quite done. Put rice in colander,
+hot water run away. Pour cup of cold water on him,
+put back in saucepan, keep him covered near the
+fire, then rice all ready. Eat him up."</p>
+
+<h3>TO MINCE VEGETABLES.</h3>
+
+<p>Peel the onion or turnip, put it on the board, cut
+it first one way in slices, not quite through, lest it
+should fall to pieces, then cut it in slices the other
+way, which will produce long cubes. Finally turn
+the onion on its side and cut through, when it will
+fall into dice-like pieces. The inconvenience and
+sometimes positive pain caused to the eyes by
+mincing or chopping the onions on a board is thus
+obviated, and a large quantity can be quickly prepared
+in the above way.</p>
+
+<p><span class='pagenum'><a name="Page_105" id="Page_105">[105]</a></span></p>
+
+<h2 class="pad">HINTS ON HOUSEKEEPING.</h2>
+
+<div class="decoline">
+<img src="images/longish-line-thin.png" width="90" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p><span class="smcap">How</span> many people are crying, "How can we save?
+Where can we retrench? Shall the lot fall on the
+house-furnishing, or the garden, or the toilet, or the
+breakfast or the dinner table? Shall we do with one
+servant less, move into a cheaper neighbourhood, or
+into a smaller house? No, we cannot make any
+such great changes in our way of life. There are the
+boys and girls growing up; we must keep up appearances
+for their sakes. We remember the old proverb
+that, 'however bad it may be to be poor, it is much
+worse to look poor.'" Yet, although, for many
+reasons, it is often most difficult to retrench on a
+large scale, there are people who find it easier, for
+instance, to put down the carriage than to see that
+the small outgoings of housekeeping are more duly
+regulated. It is seldom, indeed, that a wife can
+assist her husband save by lightening his expenses by
+her prudence and economy. Too many husbands,
+nowadays, can vouch for the truth of the old saying,
+"A woman can throw out with a spoon faster than a
+man can throw in with a shovel." The prosperity of
+a middle-class home depends very much on what is
+saved, and the reason that this branch of a woman's
+business is so neglected is that it is very difficult and
+very troublesome.</p>
+
+<p><span class='pagenum'><a name="Page_106" id="Page_106">[106]</a></span>
+"Take care of your pence and the pounds will take
+care of themselves," is a maxim that was much in use
+when we were young. Nowadays it is more fashionable
+to speak of this kind of thing as "penny wise
+and pound foolish." Looking to the outgoings of pence
+is voted slow work, and it is thought fine to show a
+languid indifference to small savings. "Such a fuss
+over a pennyworth of this or that, it's not worth while."
+Yes, but it is not that particular pennyworth which is
+alone in question, there is the principle involved&mdash;the
+great principle of thrift&mdash;which must underlie all good
+government. The heads of households little think of
+what evils they perpetuate when they shut their eyes to
+wasteful practices, because it is easier to bear the cost
+than to prevent waste.</p>
+
+<p>The young servant trained under one careless how
+she uses, or rather misuses, that which is entrusted to
+her, carries in her turn the wasteful habits she has
+learned into another household, and trains others in a
+contempt for thrifty ways, until the knowledge of how
+to do things at once well and economically is entirely
+lost.</p>
+
+<p>We often hear it urged that it is bad for the mind
+of a lady to be harassed by the petty details of small
+savings, and that if she can afford to let things go
+easily she should not be so harassed. But under
+no circumstances must any mistress of a household
+permit habitual waste in such matters. When the
+establishment is so large as to be to a great extent
+removed from the immediate supervision of the
+mistress, all she can do is to keep a careful watch<span class='pagenum'><a name="Page_107" id="Page_107">[107]</a></span>
+over every item of expenditure, and by every means
+in her power to let her servants feel that it is
+to their interest as well as to her own to keep
+within due bounds. A good cook is always a good
+manager. She makes many a meal of what an inferior
+cook would waste. The housekeeper should
+therefore insist on having good cooking at a reasonable
+cost, and never keep a cook who does not make
+the most of everything. In a large household a
+mistress cannot look after the sifting of cinders, but
+she can check her coal bills, and by observation find
+out in what department the waste is going on. It
+may not be possible to pay periodical visits to the
+gas-meter to see if the tap is turned on to the full
+when such force is not necessary, but she can from
+quarter to quarter compare notes, or have fixed, where
+it is easy for her to get at it, one of the gas-regulators
+now in use. And thus, by the exercise of judicious
+control and supervision, the guiding mind of the mistress
+will make itself felt in every department of
+the household without any undue worry to herself.
+The mistress of a small household who has things
+more under her immediate control, and whose income,
+no less than her sense of moral obligation,
+obliges her to look carefully after the outgoings,
+need not be told what a trial it is to be constantly
+on the watch to prevent waste. Probably she is
+compelled to leave a certain quantity of stores for
+general use; indeed, we doubt very much if there is
+anything saved by the daily giving out of ounces and
+spoonfuls of groceries, for if a servant is disposed to<span class='pagenum'><a name="Page_108" id="Page_108">[108]</a></span>
+be wasteful, she will be equally so with the small as
+the larger quantity.</p>
+
+<p>What perpetual worry is caused by seeing how soap
+is left in the water until it is so soft as to have lost half
+its value! How many pence go in most households
+in that way every week, we wonder!</p>
+
+<p>The scrubbing-brush also is left in water with
+the soap. A fairly good brush costs at least two
+shillings, and as one so treated only lasts half the
+proper time you may safely calculate that a shilling is
+soon wasted in that way. Brushes of all sorts are, as
+a rule, most carelessly used, and left about anyhow
+instead of being hung up. How much loss there is
+in a year in the careless use of knives and plate!
+Whenever possible both of these get into the hands
+of the cook. Her own tools from neglect or misuse
+have become blunt or worse, and she takes the
+best blade and the plated or silver spoon whenever she
+has a chance.</p>
+
+<p>The plate gets thrown in a heap into an earthenware
+bowl to be bruised and scratched. The knives
+are either put insufficiently wiped through the cleaner,
+which is thus spoiled and made fit rather to dirty than
+clean knives, or they are left lying in hot water to
+have the handles loosened and discoloured.</p>
+
+<p>Probably jars, tin boxes, and canisters are provided
+in sufficient quantity to put away and keep
+stores properly. But for all that, as it would seem in
+a most ingenious manner, loss and waste are contrived.
+Raw sugar is kept in the paper until it rots through it.
+Macaroni, rice, and such things are left a prey to<span class='pagenum'><a name="Page_109" id="Page_109">[109]</a></span>
+mice or insects. The vinegar and sauce bottles stand
+without the corks. Delicate things, which soon lose
+their fine aroma, as tea, coffee, and spices, are kept in
+uncovered canisters: the lid is first left off, then mislaid.
+The treacle jar stands open for stray fingers
+and flies to disport themselves therein. Capers are
+put away uncovered with vinegar, and when next
+wanted are found to be mouldy. Perhaps the juice
+of a lemon has been used; the peel, instead of being
+preserved, is thrown away, or left lying about till
+valueless. Herbs, which should have been at once
+dried and sifted, are hid away in some corner to
+become flavourless and dirty, and so on with every
+kind of store and provision.</p>
+
+<p>It is impossible to calculate how many pennies
+are lost daily, in a large number of houses, by the
+absolute waste of pieces of bread left to mould or
+thrown out because trouble to utilise them cannot
+be taken. Whoever thinks anything of the small
+quantities of good beer left in the jug; it is so much
+easier to throw it away than put it in a bottle? Or
+who will be at the trouble of boiling up that "drop"
+of milk, which, nevertheless, cost a penny, and would
+make, or help to make, a small pudding for the next
+day? Then, again, how many bits of fat and suet
+are lost because it is too much trouble to melt down
+the first, and preserve the other by very simple and
+effectual means?</p>
+
+<p>Butter in summer is allowed to remain melting in
+the paper in which it is sent in, or perhaps it is put
+on a plate, to which some pennyworths of the costly<span class='pagenum'><a name="Page_110" id="Page_110">[110]</a></span>
+stuff will stick and be lost. One would think it would
+be as easy at once to put it into cold salted water, if
+better means of cooling could not be used.</p>
+
+<p>If we pause here, it is not because we have
+exhausted the list of things most woefully wasted,
+mainly from want of thought, but because we have
+not space to enumerate more of them. We can only
+add that the importance of small household savings
+cannot well be overrated, both because of the principle
+involved and because of the substantial sum they represent
+together. There is no need in any household
+for even a penny a day to be wasted; and yet if we
+look closely into things, how much money value is
+lost daily in some one or other of the ways we have
+mentioned. In the course of the year, the daily
+pennies mount up to many pounds, and we are sure
+that it is much safer once in a way lavishly to spend
+the shillings than to be habitually careless of the outgoings
+of the pence.</p>
+
+<p>Although it is not necessary that the mistress of a
+household who can afford to keep servants should
+herself do the cooking, or spend much time in her
+kitchen, it is absolutely necessary that she should
+understand the best methods, and know how everything
+should be done.</p>
+
+<p>Many people will say that it is unbecoming for
+women to be <i lang="fr">gourmands</i>; we agree with them, and
+that it is equally unbecoming for men to be so. But
+to be a <i lang="fr">gourmet</i> is another thing; and we ought not
+to lose sight of the fact that food eaten with real
+enjoyment and the satisfaction which accompanies a<span class='pagenum'><a name="Page_111" id="Page_111">[111]</a></span>
+well-prepared meal, is greatly enhanced in value.
+Professor C. Voit has clearly pointed out, in his
+experiments and researches into diet, the great
+value of palatable food as nourishment, and how
+indispensable is a certain variety in our meals.
+"We think," he says, "we are only tickling the
+palate, and that it is nothing to the stomach and
+digestive organs whether food is agreeable to the
+palate or not, since they will digest it, if it is
+digestible at all. But it is not so indifferent after
+all, for the nerves of the tongue are connected
+with other nerves and with nerve-centres, so that
+the pleasure of the palate, or some pleasure, at any
+rate, even if it is only imagination, which can only
+originate in the central organ&mdash;the brain&mdash;often has
+an active effect on other organs. This is a matter of
+daily experience. Without the secretion of gastric
+juice the assimilation of nourishment would be impossible.
+If, therefore, some provocatives induce and
+increase certain sensations and useful processes, they
+are of essential value to health, and it is no bad
+economy to spend something on them."</p>
+
+<p>It is surely somewhat singular that Englishwomen,
+who have excelled in almost every other craft, should
+be remarkable for their want of skill in cookery.
+They have not been dismayed by any difficulties in
+literature, art, or science, and yet how few are there
+among us who can make a dish of porridge like a
+Scotchwoman, or an omelette like a Frenchwoman!
+The fact would seem to be, that educated women
+having disdained to occupy themselves either theo<span class='pagenum'><a name="Page_112" id="Page_112">[112]</a></span>retically
+or practically with cookery, those whose
+legitimate business it has been have become indifferent
+also. The whole aim of the modern British cook
+seems to be to save herself trouble, and she will give
+as much time and thought to finding out ways of
+doing things in a slovenly manner as would go to
+doing them properly.</p>
+
+<p>No doubt cooks have often so much work of other
+kinds to do that they cannot give the necessary time
+to cooking. In a case of this kind, the mistress
+should herself give such help as she can, and bring
+up her daughters to help in the kitchen. People in
+middle-class life often expect the cook to do all the
+kitchen work, and frequently some of the house work.
+Of course, in small families, this is quite possible to
+be done, and it is always best for servants, as for
+other people, to be fully employed. But in large
+families it is impossible the cooking can be properly
+done, when the cook is harassed by so many other
+occupations. Thus, because it takes less time and
+attention than cooking smaller dishes, huge pieces of
+meat are roasted or boiled daily, and the leg-of-mutton
+style of dietary is perpetuated&mdash;declared to
+be the most economical, and, in short, the best for all
+the world.</p>
+
+<p>Probably it is because bread and butter can be
+bought ready made, and involve no trouble, that they
+are held to be the chief necessaries of life in every
+English household. Some children almost live, if
+they do not thrive, on bread and butter. Thoughtless
+housekeepers think they have done their duty<span class='pagenum'><a name="Page_113" id="Page_113">[113]</a></span>
+when they have seen that a sufficient supply of these
+articles has been sent in from the shops. When we
+insist that everyone should have home-baked bread,
+at once we shall be met with the "penny-wise"
+suggestion that home-baked bread costs more than
+baker's, because, being so nice, people eat more of it.
+Good bread, we need not say, is far more nourishing
+than that which is made from inferior materials or
+adulterated even with non-injurious substances for
+wheaten flour. Then all the other difficulties come
+to the fore: cook spoils the bakings, the oven is not
+suitable, and so on. To all these we answer: A good
+housekeeper, one who looks beyond the sum total of
+her weekly bills, who thinks no trouble too great to
+provide such food as will maintain the health of her
+family, will have home-baked bread.</p>
+
+<p>There are other points in domestic management
+which do not receive the attention they deserve. Of
+these we may cite the use of labour-saving machines
+and of gas for cooking.</p>
+
+<p>How often do we hear it said: "I always have such
+and such a thing done in that way, because it was my
+mother's way!"</p>
+
+<p>This may be very nice and very natural, but it is
+nevertheless a sentimental reason. What should we
+think of a person who insisted on riding pillion,
+because her mother rode pillion? Yet, this really is
+pretty much the same thing as we see every day,
+when ladies are so wedded to old ways that they
+persist in employing the rough-and-ready implements
+of domestic use, the pattern whereof has been handed<span class='pagenum'><a name="Page_114" id="Page_114">[114]</a></span>
+down from the Ark, instead of modern and scientific
+inventions which save both time and trouble. In no
+other department of the national life have the people
+been so slow to adopt simple machinery as in that of
+the household.</p>
+
+<p>It is alleged, in the first place, that labour-saving
+machines are expensive; in the next place, that
+servants do not understand them, and that they are
+always getting out of order.</p>
+
+<p>As to the first objection, we would say that as these
+machines&mdash;we speak only, of course, of really good
+machines&mdash;are made, not only with the object of
+saving labour, but material, the original cost of them
+is in a short time repaid. As regards the second
+objection, it seems incomprehensible that servants
+should not use with care and thoughtfulness machines,
+which not only save time and trouble, but greatly help
+in making their work perfect.</p>
+
+<p>There is no doubt that by the more general
+adoption of machinery household work would be
+much lightened, and that if there were a demand for
+it, enterprise would be much stimulated, and many
+more useful helps would be produced. As it is,
+manufacturers hesitate to bring out new inventions at
+a great expense, when there is a doubt of securing the
+appreciation of the public.</p>
+
+<p>Only the other day we were inquiring for a little
+machine we had seen years ago, and were told by the
+maker that, "like many other useful things, it had
+been shelved by the public, and ultimately lost."</p>
+
+<p>Let us take the case of making bread at home.<span class='pagenum'><a name="Page_115" id="Page_115">[115]</a></span>
+By the use of a little simple dough-mixing machine,
+supplied by Kent, 199, High Holborn, the operation
+is easy, quick, cleanly, and certain. We have had one
+of these in use for more than ten years, and during
+that time have never had a bad batch of bread. Not
+only in this machine do we make ten to eleven pounds
+of dough in five minutes, but the kneading is most
+perfectly done, and there is the great advantage of
+securing perfect cleanliness, the hands not being used
+at all in the process. Yet we do not suppose that
+any number of the people who have admired the
+bread have set up the machine. It cannot be the
+cost of the machine, as it is inconsiderable, which
+prevents its more general use, since in households
+where expense is not an object the primitive process
+is still in vogue.</p>
+
+<p>Many people imagine that washing machines are
+only needed in large families where all the washing is
+got up at home. But, if ever so small or only an
+occasional wash is done, there is no exaggerating the
+comfort and advantage of a machine which washes,
+wrings, and mangles. So far from injuring linen,
+machines of the best kind wear it far less than rough
+hand labour, and with reasonable care it will be
+found that delicate fabrics are not split in the wringing
+by a good machine, as they so frequently are by
+the hand.</p>
+
+<p>Then there is the case of the knife-cleaning machine.
+There are families who, instead of using one, employ a
+boy to ruin their knives by rubbing them on a board with
+Bath brick. They do so, they will tell you, "because<span class='pagenum'><a name="Page_116" id="Page_116">[116]</a></span>
+machines wear out the knives." The slightest acquaintance
+with the mechanism of a good knife-cleaning
+machine should suffice to show that the
+brushes cannot wear out the knives, whereas the
+action of the board and brick is the most destructive
+that can be imagined. The objection of undue wear
+being disposed of, we are told that the machines
+soon get out of order, and are a constant expense.
+Of course, with careless usage anything will come to
+grief, but the fact remains that Kent, the leading
+manufacturer of knife-cleaners, has published a certificate
+from a lady who has had in constant use, for
+thirty years, one of his machines, which during that
+time has required no repairs. As to knives, we know
+of some which have been cleaned daily for twenty-five
+years in a machine, and are very little the worse
+for wear.</p>
+
+<p>Dressmakers tell us that, but for the sewing
+machine, an elaborate style of trimming ladies'
+dresses would be impossible. We know that many
+inexpensive delicacies, which it is not practicable
+to have now because of the time and trouble they
+require, could easily be managed by the use of little
+articles of domestic machinery. For instance, take
+potted meat. There is the excellent Combination
+Mincer, also Kent's, by which this is rapidly and
+perfectly done, and which enables cooks to use
+up many scraps of material in a most acceptable
+way, and without the labour of the pestle and
+mortar. This machine, however, is but little known.
+It costs but a sovereign, is useful for all mincing<span class='pagenum'><a name="Page_117" id="Page_117">[117]</a></span>
+purposes, and makes the best sausages in the
+world.</p>
+
+<p>To make sausages properly, a machine must have
+an adjustment of the cutters by which the sinews of
+the meat and bits of skin are retained on them, as
+nothing is so unpleasant as to find these when eating
+the sausages. Thus it will be seen how necessary it
+is, in setting up machinery which should last a lifetime,
+to have the best inventions in the market.
+Not very long ago, a friend asked our opinion on
+the merits of the different makers of knife-cleaning
+machines. We explained to her the mechanism of
+the best of them, pointed out the superior workmanship,
+and that she should not grudge the money to
+have one which would do its work properly and be
+durable. Probably under the impression that "in
+the multitude of counsellors there is wisdom," our
+friend made further inquiries, and ended by buying
+a much-advertised machine which, she was assured,
+was better and cheaper than that of Kent, the original
+patentee. When she had the machine home, and
+calculated, together with the cost of carriage, her own
+expenses in going to London to choose it, she found
+that she had saved exactly eighteenpence, and then
+that her bargain would not clean the knives!</p>
+
+<p>The prejudices which for a long time existed against
+cooking by gas have gradually cleared away now that
+improved stoves have been introduced, and the public
+have experience of its many advantages. There are
+yet some difficulties to be met in bringing gas into
+more general use, one of which, the high price<span class='pagenum'><a name="Page_118" id="Page_118">[118]</a></span>
+charged for it, is beyond the control of the housekeeper,
+and another, that of teaching servants to be
+economical and careful in its use. When this last
+can be overcome, even with the first named drawback,
+gas will not be found more expensive than
+coal. The cost of wood, of sweeping the chimney,
+and the extra wear and tear occasioned by the soot,
+smoke, and dust of a coal fire, must be calculated in
+addition to the fuel itself.</p>
+
+<p>It will be seen, when we say that the entire cooking
+for a small family having late dinners, bread baked,
+and much water heated, is done for something under
+£2 a quarter, that gas as a fuel is not so great an
+extravagance after all. The stove used has the oven
+lined with a non-conducting substance, which has the
+advantage of keeping the heat within instead of
+sending it into the kitchen, as stoves made only of
+iron plates are apt to do. We have but space to add
+that the benefit to health, the cleanliness, the saving
+of time, labour, and temper, to say nothing of the
+superiority of cooking done by gas in such a stove as
+has been described, can only be fully appreciated by
+those who, like the writer, have had twenty years'
+experience of all these advantages.</p>
+
+<p><span class='pagenum'><a name="Page_119" id="Page_119">[119]</a></span></p>
+
+<h2 class="pad">NEW ZEALAND FROZEN MUTTON.</h2>
+
+<div class="decoline">
+<img src="images/longish-line-thin.png" width="90" height="1" alt="Decorative Line" title="" />
+</div>
+
+<p><span class="smcap">The</span> high price at which meat has stood for some
+years has made it necessary for the working classes to
+restrict themselves to a scanty allowance of animal
+food, and this often of poor quality. The difficulty
+of providing joints of meat for their families has,
+indeed, also been felt severely by people who are
+comparatively well-to-do. Under these circumstances
+capitalists have thought it worth a considerable investment
+of money to discover some means of bringing
+the cheap and magnificent supplies of New Zealand
+into the English market. After many failures, success
+has at length crowned the enterprise, and nothing can
+exceed the perfection in which New Zealand mutton is
+now placed on the English market. It is universally
+admitted that the meat, both as respects its nutritive
+value and its flavour, is unsurpassed, while the price is
+very moderate. The same remarks apply to New Zealand
+lamb. It commences to arrive in January, and is in
+the height of its season when our English lamb is a
+luxury which can only be enjoyed by the few.</p>
+
+<p>Nelson Brothers, Limited, stand foremost among
+the importers of this invaluable food supply. The
+mutton and lamb selected by them is of the highest
+quality, and their system of refrigeration is perfect. In
+summer these New Zealand meats have a great advantage
+over the home supply, as although in keeping
+they may lose colour, they remain good and sweet
+much longer than English-killed meat.</p>
+
+<p>The Company have large refrigerating stores under
+Cannon Street Station capable of holding some 70,000
+sheep, and have recently erected stores of <em>treble
+that capacity</em> at Nelson's Wharf, Commercial Road,<span class='pagenum'><a name="Page_120" id="Page_120">[120]</a></span>
+Lambeth, wherein the latest improvements both as
+regards construction and refrigerating machinery have
+been adopted, in order to facilitate the development of
+the frozen meat trade.</p>
+
+<p><span class="smcap">Nelson Brothers</span> have also Branch Offices at&mdash;</p>
+
+<ul>
+<li>15<i>a</i>, <span class="smcap">Richmond Street, Liverpool.</span></li>
+<li><span class="smcap">Lease Lane, Birmingham.</span></li>
+<li><span class="smcap">Lawns Lane, Leeds.</span></li>
+<li><span class="smcap">The Abattoirs, Manchester.</span></li>
+<li><span class="smcap">Baltic Chambers, Newcastle-on-Tyne.</span></li>
+<li><span class="smcap">Tresillian Terrace, Cardiff.</span></li>
+</ul>
+
+<p>If any of our readers are anxious to try the meat,
+and are unable to procure it, a postcard to the Head
+Office, 15, Dowgate Hill, London, E.C., or to any of
+the Branch Offices, will at once put them in the way
+of carrying out their desire.</p>
+
+<p>As it occasionally happens that from want of some
+little precaution New Zealand meat does not come to
+table in its best condition, we offer the following hints
+for the treatment of it:</p>
+
+<p>Frozen mutton, like that which is freshly killed,
+requires to be hung a certain time&mdash;this is most essential
+to remember, otherwise the meat eats hard and
+tough&mdash;and it is important to observe, both when hanging
+and roasting, that it is so placed that the juice shall
+not run out of the cut end. Hind-quarters, haunches,
+and legs should be hung with the knuckle end downwards;
+loins and saddles by the flaps, thus giving them
+a horizontal position. The meat in winter should be
+kept in the kitchen some time before cooking, and
+after being exposed for a few minutes to a rapid heat
+in order to seal up and keep the gravy in the joint, it
+should be cooked rather slowly, thus taking a little
+more time than is usually given to English meat.</p>
+
+<p><span class='pagenum'><a name="Page_121" id="Page_121">[121]</a></span></p>
+
+<h2 class="pad">INDEX.</h2>
+
+<div class="decoline">
+<img src="images/med-line-thin.png" width="75" height="1" alt="Decorative Line" title="" />
+</div>
+
+<ul class="index">
+<li><span class="ucsmcap ralign">PAGE</span><br /></li>
+
+<li><span class="smcap">Albumen</span>, <span class="ralign"><a href="#Page_10">10</a></span></li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Beef Tea</span>, <span class="ralign"><a href="#Page_12">12</a></span>
+<ul class="sub">
+<li>" " as a solid, <span class="ralign"><a href="#Page_15">15</a></span></li>
+</ul></li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Beverages</span>, <span class="ralign"><a href="#Page_93">93</a></span>
+<ul class="sub">
+  <li>Badminton Cup, <span class="ralign"><a href="#Page_94">94</a></span></li>
+  <li>Champagne Cup, <span class="ralign"><a href="#Page_94">94</a></span></li>
+  <li>Cherry Cup, <span class="ralign"><a href="#Page_94">94</a></span></li>
+  <li>Cider Cup, <span class="ralign"><a href="#Page_94">94</a></span></li>
+  <li>Citric Acid, <span class="ralign"><a href="#Page_97">97</a></span></li>
+  <li>Claret Cup, <span class="ralign"><a href="#Page_93">93</a></span></li>
+  <li>Ginger, an Extract of, for family use, <span class="ralign"><a href="#Page_95">95</a></span></li>
+  <li>Gingerade, <span class="ralign"><a href="#Page_95">95</a></span></li>
+  <li>Lemon, Essence of, <span class="ralign"><a href="#Page_97">97</a></span>
+  <ul class="sub">
+  <li>"    Syrup, <span class="ralign"><a href="#Page_96">96</a></span></li>
+  </ul></li>
+  <li>Lemonade, <span class="ralign"><a href="#Page_94">94</a></span>
+  <ul class="sub">
+  <li>  "   (a new recipe), <span class="ralign"><a href="#Page_95">95</a></span></li>
+  </ul></li>
+  <li>Milk, <span class="ralign"><a href="#Page_96">96</a></span></li>
+  <li>Port Wine, Mulled, <span class="ralign"><a href="#Page_94">94</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Blanc-mange</span>, <span class="ralign"><a href="#Page_79">79</a></span></li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Cakes</span>, <span class="ralign"><a href="#Page_85">85</a></span>
+<ul class="sub">
+<li>  Almond Paste, <span class="ralign"><a href="#Page_92">92</a></span></li>
+<li>  Chocolate, <span class="ralign"><a href="#Page_90">90</a></span></li>
+<li>  Cocoa-nut, <span class="ralign"><a href="#Page_89">89</a></span>
+<ul class="sub">
+<li>     "     Rock, <span class="ralign"><a href="#Page_90">90</a></span></li>
+</ul></li>
+<li>  Macaroons, <span class="ralign"><a href="#Page_89">89</a></span></li>
+<li>  Pound, <span class="ralign"><a href="#Page_87">87</a></span>
+<ul class="sub">
+<li>    "   Plain, <span class="ralign"><a href="#Page_87">87</a></span></li>
+</ul></li>
+<li>  Savoy Sponge, <span class="ralign"><a href="#Page_88">88</a></span>
+<ul class="sub">
+<li>    "     "   Lemon, <span class="ralign"><a href="#Page_88">88</a></span></li>
+</ul></li>
+<li>  Sugar Icing, <span class="ralign"><a href="#Page_90">90</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Citric Acid</span>, <span class="ralign"><a href="#Page_9">9</a></span></li>
+</ul>
+
+<ul class="index">
+<li>
+<span class="smcap">Creams</span>, <span class="ralign"><a href="#Page_74">74</a></span>
+<ul class="sub">
+  <li>Apricot, <span class="ralign"><a href="#Page_76">76</a></span></li>
+  <li>Champagne, <span class="ralign"><a href="#Page_83">83</a></span></li>
+  <li>Charlotte Russe, <span class="ralign"><a href="#Page_79">79</a></span></li>
+  <li>Cheese and Macaroni, <span class="ralign"><a href="#Page_81">81</a></span></li>
+  <li>Cherry, <span class="ralign"><a href="#Page_80">80</a></span></li>
+  <li>Chocolate, <span class="ralign"><a href="#Page_82">82</a></span></li>
+  <li>Coffee, <span class="ralign"><a href="#Page_81">81</a></span></li>
+  <li>Fig, <span class="ralign"><a href="#Page_83">83</a></span></li>
+  <li>Fruit, <span class="ralign"><a href="#Page_78">78</a></span></li>
+  <li><a name="Page_122" id="Page_122"></a>
+    Italian, <span class="ralign"><a href="#Page_81">81</a></span></li>
+  <li>Lemon, <span class="ralign"><a href="#Page_75">75</a></span>
+<ul class="sub">
+   <li> "  Imitation, <span class="ralign"><a href="#Page_76">76</a></span></li>
+</ul></li>
+  <li>Mandarin, <span class="ralign"><a href="#Page_78">78</a></span></li>
+  <li>Orange, <span class="ralign"><a href="#Page_76">76</a></span>
+<ul class="sub">
+  <li>  "   Mousse, <span class="ralign"><a href="#Page_83">83</a></span></li>
+</ul></li>
+  <li>Oranges, Chartreuse of, <span class="ralign"><a href="#Page_82">82</a></span></li>
+  <li>Palace, <span class="ralign"><a href="#Page_77">77</a></span></li>
+  <li>Pineapple, <span class="ralign"><a href="#Page_77">77</a></span></li>
+  <li>Strawberry, <span class="ralign"><a href="#Page_75">75</a></span>
+<ul class="sub">
+  <li>  "     Trifle, <span class="ralign"><a href="#Page_84"> 84</a></span></li>
+</ul></li>
+  <li>Syllabub, Solid, <span class="ralign"><a href="#Page_79">79</a></span></li>
+  <li>Velvet, <span class="ralign"><a href="#Page_80">80</a></span></li>
+  <li>Whipped, <span class="ralign"><a href="#Page_84">84</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Essences</span>&mdash;
+<ul class="sub">
+  <li>Almonds, <span class="ralign"><a href="#Page_9">9</a></span></li>
+  <li>Lemon, <span class="ralign"><a href="#Page_9">9</a></span></li>
+  <li>Vanilla, <span class="ralign"><a href="#Page_9">9</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Extract of Meat</span>, <span class="ralign"><a href="#Page_10">10</a></span></li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Fish, Little Dishes of</span>, <span class="ralign"><a href="#Page_22">22</a></span>
+<ul class="sub">
+<li>Cod Cutlets, <span class="ralign"><a href="#Page_26">26</a></span></li>
+  <li>Eels, Collared, <span class="ralign"><a href="#Page_30">30</a></span></li>
+  <li>Fish, Galantine of, <span class="ralign"><a href="#Page_28">28</a></span></li>
+  <li>Herrings, Fried, <span class="ralign"><a href="#Page_27">27</a></span>
+<ul class="sub">
+  <li>    "     Rolled, <span class="ralign"><a href="#Page_27">27</a></span></li>
+</ul></li>
+  <li>Sole, Filleted, <span class="ralign"><a href="#Page_24">24</a></span>
+<ul class="sub">
+  <li> "    Fillets of, en Aspic, <span class="ralign"><a href="#Page_29">29</a></span>
+<ul class="sub">
+   <li>"        "       Fried, <span class="ralign"><a href="#Page_25">25</a></span></li>
+   <li>"        "       Sautés, <span class="ralign"><a href="#Page_25">25</a></span></li>
+   <li>"        "  with Lobster, <span class="ralign"><a href="#Page_25">25</a></span></li>
+</ul></li>
+   <li>", Fried, <span class="ralign"><a href="#Page_23">23</a></span></li>
+</ul></li>
+  <li>Whiting, Baked, <span class="ralign"><a href="#Page_26">26</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Flummery, Dutch</span>, <span class="ralign"><a href="#Page_72">72</a></span></li>
+</ul>
+
+<ul class="index">
+<li>
+<span class="smcap">Gelatine</span>, <span class="ralign"><a href="#Page_13">13</a></span>
+<ul class="sub">
+<li>   "    How to use, <span class="ralign"><a href="#Page_64">64</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Housekeeping, Hints on</span>, <span class="ralign"><a href="#Page_105">105</a></span></li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Jellies, Nelson's Bottled</span>&mdash;
+<ul class="sub">
+<li>Calf's Foot, <span class="ralign"><a href="#Page_8">8</a></span></li>
+  <li>Cherry, <span class="ralign"><a href="#Page_8">8</a></span></li>
+  <li>Lemon, <span class="ralign"><a href="#Page_8">8</a></span></li>
+  <li>Orange, <span class="ralign"><a href="#Page_8">8</a></span></li>
+  <li>Port, <span class="ralign"><a href="#Page_8">8</a></span></li>
+  <li>Sherry, <span class="ralign"><a href="#Page_8">8</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Jellies, Tablet</span>, <span class="ralign"><a href="#Page_8">8</a></span></li>
+</ul>
+
+<ul class="index">
+<li>
+<span class="smcap">Jelly-Making, On</span>, <span class="ralign"><a href="#Page_61">61</a></span>
+<ul class="sub">
+<li>  Jelly, Apple, <span class="ralign"><a href="#Page_69">69</a></span>
+<ul class="sub">
+<li>    "    Aspic, <span class="ralign"><a href="#Page_72">72</a></span></li>
+<li>    "    Brilliant, <span class="ralign"><a href="#Page_65">65</a></span></li>
+<li>    "    Claret, <span class="ralign"><a href="#Page_67">67</a></span></li>
+<li>    "    Cocoa, <span class="ralign"><a href="#Page_68">68</a></span></li>
+<li>    "    Coffee, <span class="ralign"><a href="#Page_68">68</a></span></li>
+<li><a name="Page_123" id="Page_123"></a>
+        "    Orange Fruit, <span class="ralign"><a href="#Page_69">69</a></span></li>
+<li>    "    Oranges filled with, <span class="ralign"><a href="#Page_69">69</a></span></li>
+<li>    "    Ribbon, <span class="ralign"><a href="#Page_66">66</a></span></li>
+<li>    "    Strengthening, <span class="ralign"><a href="#Page_71">71</a></span></li>
+<li>    "    with Fruit, <span class="ralign"><a href="#Page_66">66</a></span></li>
+</ul></li>
+<li>  Jelly-bag, how to make a, <span class="ralign"><a href="#Page_73">73</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Jelly-Jubes</span>, <span class="ralign"><a href="#Page_10">10</a></span></li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Lemon Sponge</span>, <span class="ralign"><a href="#Page_9">9</a>, <a href="#Page_70">70</a></span></li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Lozenges</span>&mdash;
+<ul class="sub">
+  <li>Gelatine, <span class="ralign"><a href="#Page_9">9</a></span></li>
+  <li>Licorice, <span class="ralign"><a href="#Page_10">10</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Macaroni, etc.</span>, <span class="ralign"><a href="#Page_98">98</a></span>
+<ul class="sub">
+  <li>Canapés au Parmesan, <span class="ralign"><a href="#Page_101">101</a></span></li>
+  <li>Cheese, Boiled, <span class="ralign"><a href="#Page_101">101</a></span></li>
+  <li>Eggs, Scalloped, <span class="ralign"><a href="#Page_102">102</a></span></li>
+  <li>Macaroni Cheese, <span class="ralign"><a href="#Page_99">99</a></span>
+<ul class="sub">
+  <li> "      Stewed, <span class="ralign"><a href="#Page_100">100</a></span></li>
+  <li> "      Sweet, <span class="ralign"><a href="#Page_100">100</a></span></li>
+  <li>  "      with Bacon, <span class="ralign"><a href="#Page_99">99</a></span>
+<ul class="sub">
+   <li> "        " Cheese, <span class="ralign"><a href="#Page_98">98</a></span></li>
+   <li> "        " Onions, <span class="ralign"><a href="#Page_100">100</a></span></li>
+   <li> "        " Tomatoes, <span class="ralign"><a href="#Page_100">100</a></span></li>
+</ul></li>
+</ul></li>
+  <li>Mushrooms with Cream Sauce, <span class="ralign"><a href="#Page_103">103</a></span></li>
+  <li>Rice, to Boil (a black man's recipe), <span class="ralign"><a href="#Page_103">103</a></span></li>
+  <li>Rice with Parmesan Cheese, <span class="ralign"><a href="#Page_101">101</a></span></li>
+  <li>Scotch Woodcock, <span class="ralign"><a href="#Page_102">102</a></span></li>
+  <li>Vegetables, to Mince, <span class="ralign"><a href="#Page_104">104</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Meat, Little Dishes of</span>, <span class="ralign"><a href="#Page_31">31</a></span>
+<ul class="sub">
+<li>  Brain Fritters, <span class="ralign"><a href="#Page_35">35</a></span></li>
+<li>  Chicken, Brown Fricassée of, <span class="ralign"><a href="#Page_42">42</a></span></li>
+<li>  Chicken Sauté, <span class="ralign"><a href="#Page_43">43</a></span>
+<ul class="sub">
+<li>     "    in Aspic Jelly, <span class="ralign"><a href="#Page_36">36</a></span></li>
+</ul></li>
+<li>  Croquettes, <span class="ralign"><a href="#Page_44">44</a></span></li>
+<li>  Curry, Dry, <span class="ralign"><a href="#Page_44">44</a></span></li>
+<li>  Kidneys, Broiled, <span class="ralign"><a href="#Page_39">39</a></span>
+<ul class="sub">
+<li>     "     Sautés, <span class="ralign"><a href="#Page_37">37</a></span></li>
+<li>     "     with Mushrooms, <span class="ralign"><a href="#Page_38">38</a></span></li>
+<li>     "     with Piccalilli, <span class="ralign"><a href="#Page_39">39</a></span></li>
+</ul></li>
+<li>  Lamb's Fry, <span class="ralign"><a href="#Page_40">40</a></span>
+<ul class="sub">
+<li>    "    Sweetbreads, <span class="ralign"><a href="#Page_41">41</a></span></li>
+</ul></li>
+<li>  Marrow Toast, <span class="ralign"><a href="#Page_35">35</a></span></li>
+<li>  Meat Cakes à l'Italienne, <span class="ralign"><a href="#Page_45">45</a></span></li>
+<li>  Mutton, Cold, Potted, <span class="ralign"><a href="#Page_33">33</a></span>
+<ul class="sub">
+<li>    "     Collops, <span class="ralign"><a href="#Page_33">33</a></span></li>
+<li>    "     Cutlets, <span class="ralign"><a href="#Page_31">31</a></span></li>
+<li>    "     Pies, <span class="ralign"><a href="#Page_34">34</a></span></li>
+<li>    "     Roulades of, <span class="ralign"><a href="#Page_32">32</a></span></li>
+<li>    "     Sauté, <span class="ralign"><a href="#Page_33">33</a></span></li>
+</ul></li>
+<li>  Ox Brain, <span class="ralign"><a href="#Page_34">34</a></span></li>
+<li>  Pork Pie, Raised, <span class="ralign"><a href="#Page_46">46</a></span></li>
+<li>  Potato Hash, <span class="ralign"><a href="#Page_43">43</a></span></li>
+<li>  Sausages, Pork, <span class="ralign"><a href="#Page_47">47</a></span></li>
+<li>  Veal à la Casserole, <span class="ralign"><a href="#Page_41">41</a></span></li>
+<li>  Veal and Ham Pie, <span class="ralign"><a href="#Page_47">47</a></span></li>
+<li>  Veal Cutlets in White Sauce, <span class="ralign"><a href="#Page_37">37</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><a name="Page_124" id="Page_124"></a>
+<span class="smcap">Puddings</span>, <span class="ralign"><a href="#Page_50">50</a></span>
+<ul class="sub">
+<li>Apple Fool, <span class="ralign"><a href="#Page_59">59</a></span>
+<ul class="sub">
+<li>    "   Meringue, <span class="ralign"><a href="#Page_60">60</a></span></li>
+</ul></li>
+<li>  Baden-Baden, <span class="ralign"><a href="#Page_80">80</a></span></li>
+<li>  Brandy Sauce, <span class="ralign"><a href="#Page_53">53</a></span></li>
+<li>  Cabinet, <span class="ralign"><a href="#Page_53">53</a></span></li>
+<li>  Capital, The, <span class="ralign"><a href="#Page_57">57</a></span></li>
+<li>  Cheesecake, Welsh, <span class="ralign"><a href="#Page_58">58</a></span></li>
+<li>  Chocolate, <span class="ralign"><a href="#Page_56">56</a></span></li>
+<li>  Cocoa-nut, <span class="ralign"><a href="#Page_56">56</a></span></li>
+<li>  Compote of Apples with Fried Bread, <span class="ralign"><a href="#Page_59">59</a></span></li>
+<li>  Compote of Prunes, <span class="ralign"><a href="#Page_60">60</a></span></li>
+<li>  Custard, <span class="ralign"><a href="#Page_50">50</a></span></li>
+<li>  Duchess of Fife's, <span class="ralign"><a href="#Page_58">58</a></span></li>
+<li>  Fritters, Italian, <span class="ralign"><a href="#Page_58">58</a></span></li>
+<li>  Jubilee, <span class="ralign"><a href="#Page_55">55</a></span></li>
+<li>  Natal, <span class="ralign"><a href="#Page_55">55</a></span></li>
+<li>  Omelet, Friar's, <span class="ralign"><a href="#Page_58">58</a></span>
+<ul class="sub">
+<li>    "     Soufflé, <span class="ralign"><a href="#Page_52">52</a></span></li>
+</ul></li>
+<li>  Pears, Stewed, with Rice, <span class="ralign"><a href="#Page_60">60</a></span></li>
+<li>  Queen's, <span class="ralign"><a href="#Page_56">56</a></span></li>
+<li>  Raspberry and Currant, <span class="ralign"><a href="#Page_57">57</a></span></li>
+<li>  Soufflé, <span class="ralign"><a href="#Page_51">51</a></span></li>
+<li>  Sponge Soufflé, <span class="ralign"><a href="#Page_53">53</a></span></li>
+<li>  Vanilla Rusk, <span class="ralign"><a href="#Page_54">54</a></span></li>
+<li>  Warwickshire, <span class="ralign"><a href="#Page_54">54</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Soups</span>, <span class="ralign"><a href="#Page_11">11</a>, <a href="#Page_14">14</a></span>
+<ul class="sub">
+  <li>Artichoke, Brown, <span class="ralign"><a href="#Page_19">19</a></span></li>
+  <li>Beef and Onion, <span class="ralign"><a href="#Page_14">14</a></span></li>
+  <li>Beef, Lentil, and Vegetable, <span class="ralign"><a href="#Page_15">15</a></span></li>
+  <li>Beef, Pea, and Vegetable, <span class="ralign"><a href="#Page_15">15</a></span></li>
+  <li>Glaze, <span class="ralign"><a href="#Page_21">21</a></span></li>
+  <li>Gravy, <span class="ralign"><a href="#Page_21">21</a></span></li>
+  <li>Hare, <span class="ralign"><a href="#Page_17">17</a></span></li>
+  <li>Julienne, <span class="ralign"><a href="#Page_16">16</a></span></li>
+  <li>Mulligatawny, <span class="ralign"><a href="#Page_18">18</a></span>
+<ul class="sub">
+   <li>     "      Nelson's, <span class="ralign"><a href="#Page_14">14</a></span></li>
+   <li>     "      Thin, <span class="ralign"><a href="#Page_18">18</a></span></li>
+</ul></li>
+  <li>Rabbit, Brown; Clear, <span class="ralign"><a href="#Page_17">17</a></span></li>
+  <li>Turtle, <span class="ralign"><a href="#Page_19">19</a></span>
+<ul class="sub">
+   <li> "    Mock, <span class="ralign"><a href="#Page_21">21</a></span></li>
+</ul></li>
+  <li>Vermicelli, Clear, <span class="ralign"><a href="#Page_16">16</a></span></li>
+</ul>
+</li>
+</ul>
+
+<ul class="index">
+<li><span class="smcap">Tinned Meats</span>, <span class="ralign"><a href="#Page_12">12</a></span></li>
+</ul>
+
+<div class="trademark" style="width: 350px;">
+<img src="images/trademark.png" width="350" height="81" alt="" title="TRADE MARK." />
+</div>
+
+<div class="decoline-ad2" style="width: 175px;">
+<img src="images/long-line-thin.png" width="175" height="1" alt="" title="" />
+</div>
+
+<p class="center sm2">CHARLES DICKENS AND EVANS, CRYSTAL PALACE PRESS.</p>
+
+<div class="ad2">
+
+<div class="royalpatent" style="width: 350px;">
+<img src="images/royal-mail.png" width="350" height="80" alt="" title="By Royal Letters Patent." />
+</div>
+
+<p class="center lger">For First Class Jellies</p>
+
+<div class="decoline-ad" style="width: 175px;">
+<img src="images/long-line-thin.png" width="175" height="1" alt="" title="" />
+</div>
+
+<p class="center">
+<span class="spacey lh2"><span class="lger">NELSON'S</span><br />
+<span class="lgst">OPAQUE GELATINE</span></span><br />
+SHOULD ALWAYS BE USED.</p>
+
+<p class="center">See Recipe, <a href="#Page_65">Page 65</a>.</p>
+
+<p class="center bt-dbl">
+<span class="spacey lh2">
+<span class="lger">NELSON'S</span><br />
+<span class="lgst">TABLET JELLIES.</span>
+</span></p>
+
+<p class="center"><i>Orange, Lemon, Calf's Foot, Cherry, Raspberry,<br />
+Vanilla, Apricot, Pear, Apple, Black Currant,<br />
+Pine Apple, Noyeau, etc.</i></p>
+
+<p class="center">Quarts, 9d.; Pints, 6d.; Half-Pints, 3d.</p>
+
+<div class="bt-dbl" style="width: 12em;">
+</div>
+
+<p class="center lgst spacey">
+WINE TABLET JELLIES.</p>
+
+<p class="center"><i>Port, Sherry, Orange.</i></p>
+
+<p class="center">Pints only, 9d.</p>
+
+<p>These new Jellies are perfectly pure and wholesome, and
+the flavours excellent, while their exceeding cheapness brings
+them within the reach of all classes.</p>
+
+<p class="center bt">G. NELSON, DALE, &amp; CO., Ltd., 14, Dowgate Hill, London.</p>
+</div>
+
+<div class="ad2">
+
+<div class="royalpatent" style="width: 350px;">
+<img src="images/royal-mail.png" width="350" height="80" alt="" title="By Royal Letters Patent." />
+</div>
+
+<div class="decoline-ad" style="width: 175px;">
+<img src="images/long-line-thin.png" width="175" height="1" alt="" title="" />
+</div>
+
+<p class="center lgst spacey">NELSON'S SOUPS.</p>
+
+<p class="center">These Soups are already thoroughly cooked and seasoned,
+and can be prepared for the table in a few minutes.</p>
+
+<div class="decoline-ad" style="width: 175px;">
+<img src="images/long-line-thin.png" width="175" height="1" alt="" title="" />
+</div>
+
+<p class="center med spacey">
+BEEF AND CARROTS.<br />
+BEEF AND CELERY.<br />
+BEEF AND ONIONS.<br />
+MULLIGATAWNY.</p>
+
+<p class="center">In Pint Packets, 6d. each.</p>
+
+<div class="decoline-ad" style="width: 175px;">
+<img src="images/long-line-thin.png" width="175" height="1" alt="" title="" />
+</div>
+
+<p class="center med spacey">BEEF, PEAS, AND VEGETABLES.<br />
+BEEF, LENTILS, AND VEGETABLES.</p>
+
+<p class="center">In Quart Packets, 6d. each.</p>
+
+<div class="decoline-ad" style="width: 175px;">
+<img src="images/long-line-thin.png" width="175" height="1" alt="" title="" />
+</div>
+
+<p class="center med">Penny Packets of Soup for charitable purposes.</p>
+
+<p class="center bt-dbl lh2">
+<span class="lgst spacey">NELSON'S<br />
+EXTRACT OF MEAT,</span><br />
+<span class="sm2">FOR MAKING AND IMPROVING</span><br />
+<span class="lg">SOUPS, GRAVIES, BEEF-TEA, etc., etc.</span></p>
+
+<div class="decoline-ad" style="width: 175px;">
+<img src="images/long-line-thin.png" width="175" height="1" alt="" title="" />
+</div>
+
+<p class="center">In Ounce Packets, 4d. each, and 1 lb. Tins, 5s. each.</p>
+
+<p class="center">NOTE.</p>
+
+<p class="center">One packet is sufficient for a Pint of Strong Soup.</p>
+
+<p class="center bt">G. NELSON, DALE, &amp; CO., Ltd., 14, Dowgate Hill, London.</p>
+</div>
+
+<div class="ad2">
+
+<div class="royalpatent" style="width: 350px;">
+<img src="images/royal-mail.png" width="350" height="80" alt="" title="By Royal Letters Patent." />
+</div>
+
+<p class="center lger spacey">NOTICE.</p>
+
+<div class="decoline-ad" style="width: 75px;">
+<img src="images/med-line-thin.png" width="75" height="1" alt="" title="" />
+</div>
+
+<p class="center lh1">
+<span class="lger">On RECEIPT of POSTAL ORDER for 2/6</span><br />
+<span class="sm2">A BOX CONTAINING SAMPLES OF</span><br />
+<span class="lgst b1">NELSON'S SPECIALITIES</span><br />
+<span class="sm2">AND A COPY OF</span><br />
+<span class="lgst">"NELSON'S HOME COMFORTS,"</span><br />
+<span class="sm2">Will be sent, CARRIAGE PAID, to any address<br />
+in the United Kingdom, by</span><br />
+<span class="lg">G. NELSON, DALE, &amp; CO., LIMITED,</span><br />
+14, Dowgate Hill, London, E.C.
+</p>
+
+<div class="decoline-ad" style="width: 75px;">
+<img src="images/med-line-thin.png" width="75" height="1" alt="" title="" />
+</div>
+
+<p class="center">
+May also be obtained through any Grocer at the same price.</p>
+
+<div class="decoline-ad" style="width: 90px;">
+<img src="images/longish-line-thin.png" width="90" height="1" alt="" title="" />
+</div>
+
+<p class="center med">
+<em>N.B.&mdash;A Copy of "Home Comforts" will be sent,
+gratis, on receipt of Penny Postage Stamp.</em>
+</p>
+
+<p class="center bt">G. NELSON, DALE, &amp; CO, Ltd., 14, Dowgate Hill, London.</p>
+</div>
+
+<div class="tn">
+<h4>Transcriber's Note:</h4>
+
+<p>Minor punctuation errors have been corrected without note.</p>
+
+<p>The title page, originally following three pages of advertisements, has
+been moved to the beginning of the book.</p>
+
+<p>The following corrections and changes were also made:</p>
+
+<ul class="corrections">
+<li><a href="#Page_12">p. 12</a>: fibrine to fibrin (the fibrin of the meat)</li>
+<li><a href="#Page_17">p. 17</a>: entrée italicized to match other instances</li>
+<li><a href="#Page_33">p. 33</a>: liitle to little (Season with a little pepper)</li>
+<li><a href="#Page_122">p. 122</a>, Index: em-dash added to end of JELLIES, NELSON'S BOTTLED to
+match similar entries</li>
+<li><a href="#Page_124">p. 124</a>, Index: Compôte to Compote to match body of text (Compote of
+Apples with Fried Bread, Compote of Prunes)</li>
+</ul>
+
+<p>Inconsistencies in hyphenation (e.g. sugar-syrup vs. sugar syrup,
+overnight vs. over-night) and variant spellings (e.g. omelette vs.
+omelet) have not been corrected.</p>
+</div>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of Nelson's Home Comforts, by Mary Hooper
+
+*** END OF THIS PROJECT GUTENBERG EBOOK NELSON'S HOME COMFORTS ***
+
+***** This file should be named 29519-h.htm or 29519-h.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/2/9/5/1/29519/
+
+Produced by Chris Curnow, Lindy Walsh, S.D., and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+http://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, are critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at http://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+http://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at http://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit http://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including checks, online payments and credit card donations.
+To donate, please visit: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
+
+
+</pre>
+
+</body>
+</html>
diff --git a/29519-h/images/long-line-thin.png b/29519-h/images/long-line-thin.png
new file mode 100644
index 0000000..39d7faf
--- /dev/null
+++ b/29519-h/images/long-line-thin.png
diff --git a/29519-h/images/longish-line-thin.png b/29519-h/images/longish-line-thin.png
new file mode 100644
index 0000000..66dcdf5
--- /dev/null
+++ b/29519-h/images/longish-line-thin.png
diff --git a/29519-h/images/med-line-thin.png b/29519-h/images/med-line-thin.png
new file mode 100644
index 0000000..a24fb92
--- /dev/null
+++ b/29519-h/images/med-line-thin.png
diff --git a/29519-h/images/royal-mail.png b/29519-h/images/royal-mail.png
new file mode 100644
index 0000000..42cd0cc
--- /dev/null
+++ b/29519-h/images/royal-mail.png
diff --git a/29519-h/images/short-line-thin.png b/29519-h/images/short-line-thin.png
new file mode 100644
index 0000000..f63a6c9
--- /dev/null
+++ b/29519-h/images/short-line-thin.png
diff --git a/29519-h/images/tp-border1.png b/29519-h/images/tp-border1.png
new file mode 100644
index 0000000..8ccbbfe
--- /dev/null
+++ b/29519-h/images/tp-border1.png
diff --git a/29519-h/images/tp-deco.png b/29519-h/images/tp-deco.png
new file mode 100644
index 0000000..6f24715
--- /dev/null
+++ b/29519-h/images/tp-deco.png
diff --git a/29519-h/images/trademark.png b/29519-h/images/trademark.png
new file mode 100644
index 0000000..ca496cb
--- /dev/null
+++ b/29519-h/images/trademark.png
diff --git a/29519.txt b/29519.txt
new file mode 100644
index 0000000..c5ae902
--- /dev/null
+++ b/29519.txt
@@ -0,0 +1,4236 @@
+The Project Gutenberg EBook of Nelson's Home Comforts, by Mary Hooper
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Nelson's Home Comforts
+       Thirteenth Edition
+
+Author: Mary Hooper
+
+Release Date: July 27, 2009 [EBook #29519]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK NELSON'S HOME COMFORTS ***
+
+
+
+
+Produced by Chris Curnow, Lindy Walsh, S.D., and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+
+
+
+
+                    NELSON'S
+
+                 HOME COMFORTS.
+
+               THIRTEENTH EDITION.
+
+              REVISED AND ENLARGED
+
+                 BY MARY HOOPER,
+
+  AUTHOR OF "LITTLE DINNERS," "EVERY-DAY MEALS,"
+       "COOKERY FOR INVALIDS," _ETC. ETC._
+
+            [Illustration: Decoration]
+
+                     London:
+         G. NELSON, DALE & CO., LIMITED,
+                14, DOWGATE HILL.
+                      1892.
+
+
+ANY OF
+
+NELSON'S SPECIALITIES
+
+MENTIONED IN THIS BOOK
+
+_MAY BE OBTAINED FROM_
+
+  |--------------------------|
+  |                          |
+  |    W. CHAPLIN & SONS,    |
+  | 19 & 20, WATERLOO PLACE, |
+  |       SOUTHAMPTON.       |
+  |                          |
+  |PLEASE SEND, S.W.R.       |
+  |--------------------------|
+
+They are also Sold by Grocers, Chemists, Italian Warehousemen, etc.,
+throughout the World. Should any difficulty be experienced in obtaining
+them, kindly send the name and address of your Grocer, and we will at
+once communicate with him.
+
+[Illustration: TRADE MARK.]
+
+***
+
+G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.
+
+
+NELSON'S SPECIALITIES.
+
+***
+
+  PATENT OPAQUE GELATINE.
+  In packets, from 6d. to 7s. 6d.
+
+  CITRIC ACID.
+  In 3d. packets. For use with the Gelatine.
+
+  ESSENCE OF LEMON, ALMONDS, & VANILLA.
+  In graduated bottles, 8d.
+
+  FAMILY JELLY BOXES.
+  7s. 6d. each.
+  Containing sufficient of the above materials for 12 quarts of Jelly.
+
+  BOTTLED WINE JELLIES (Concentrated).
+  CALF'S FOOT, LEMON, SHERRY, PORT, ORANGE, AND CHERRY.
+  Quarts, 2s. 6d.; Pints, 1s. 4d.; Half-pints, 9d.
+
+  TABLET JELLIES.
+  ORANGE, LEMON, CALF'S FOOT, CHERRY, RASPBERRY, VANILLA, PORT,
+  SHERRY, ETC. Quarts, 9d.; Pints, 6d.; Half-pints, 3d.
+
+  WINE TABLET JELLIES.
+  PORT, SHERRY, ORANGE. Pints only, 9d.
+
+  PATENT REFINED ISINGLASS.
+  In 1s. packets.
+
+  GELATINE LOZENGES. LIQUORICE LOZENGES.
+  In Ornamental Tins, 6d.
+
+  JELLY-JUBES.
+  A most agreeable and nourishing Sweetmeat.
+
+  EXTRACT OF MEAT.
+  FOR SOUPS, GRAVIES, ETC. In ounce packets, 4d.
+
+  PURE BEEF TEA.
+  In half-pint packets, 6d.
+
+  SOUPS.
+    BEEF AND CARROTS   }
+    BEEF AND CELERY    } In pint packets,
+    BEEF AND ONIONS    }    6d. each.
+    MULLIGATAWNY       }
+    BEEF, PEAS, AND VEGETABLES    } In quart packets,
+    BEEF, LENTILS, AND VEGETABLES }     6d. each.
+    PENNY PACKETS OF SOUP for charitable purposes.
+
+  EGG ALBUMEN.
+  For clearing Jelly or Soup.
+  In boxes containing 12 packets, 9d. per box.
+
+***
+
+G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.
+
+
+LITTLE DINNERS,
+
+How to serve them with Elegance and Economy.
+
+BY MARY HOOPER.
+
+_Twenty-second Edition. Crown 8vo, cloth, price 2s. 6d._
+
+"Shows us how to serve up a 'little dinner,' such as a philosopher might
+offer a monarch--good, varied, in good taste, and cheap. Exactly what
+the young English wife wishes to know, and what the ordinary cookery
+book does not teach her."--_Queen._
+
+***
+
+EVERY-DAY MEALS,
+
+Being Economic and Wholesome Recipes for Plain Dinners, Breakfasts,
+Luncheons, and Suppers.
+
+BY MARY HOOPER.
+
+_Eighth Edition. Crown 8vo, cloth, price 2s. 6d._
+
+"Our already deep obligations to Miss Hooper are weightily increased by
+this excellent and practical little book. The recipes for little dishes
+are excellent, and so clearly worded that presumptuous man instantly
+believes, on reading them, that he could descend into the kitchen and
+'toss up' the little dishes without any difficulty."--_Spectator._
+
+***
+
+COOKERY FOR INVALIDS,
+
+For Persons of Delicate Digestion, and for Children.
+
+BY MARY HOOPER.
+
+_Sixth Edition. Crown 8vo, cloth, price 2s. 6d._
+
+"An epicure might be content with the little dishes provided by Miss
+Hooper; but, at the same time, the volume fills the utmost extent of
+promise held out in the title-page."--_Pall Mall Gazette._
+
+***
+
+LONDON: KEGAN PAUL, TRENCH, & CO.
+
+
+
+
+CONTENTS.
+
+***
+
+
+                                            PAGE
+
+  PREFACE                                      7
+    Bottled Jellies                            7
+    Tablet Jellies                             8
+    Lemon Sponge                               9
+    Citric Acid and Pure Essence of Lemon      9
+    Pure Essence of Almonds and Vanilla        9
+    Gelatine Lozenges                          9
+    Jelly-Jubes                               10
+    Licorice Lozenges                         10
+    Albumen                                   10
+    Extract of Meat                           10
+    Soups                                     11
+    Beef Tea                                  12
+    New Zealand Mutton                        12
+    Tinned Meats                              12
+    Gelatine                                  13
+
+  SOUPS                                       14
+
+  LITTLE DISHES OF FISH                       22
+
+  LITTLE DISHES OF MEAT                       31
+
+  PUDDINGS                                    50
+
+  JELLIES                                     61
+
+  CREAMS                                      74
+
+  CAKES                                       85
+
+  BEVERAGES                                   93
+
+  MACARONI, ETC.                              98
+
+  HINTS ON HOUSEKEEPING                      105
+
+  NEW ZEALAND FROZEN MUTTON                  119
+
+  INDEX                                      121
+
+
+
+
+NELSON'S HOME COMFORTS.
+
+***
+
+PREFACE.
+
+
+In presenting our friends and the public with the thirteenth edition of
+our "Home Comforts," we have the pleasure to remark that so greatly has
+the book been appreciated, that the large number of FIVE HUNDRED
+THOUSAND copies has been called for. The value of the Jubilee Edition
+was enhanced by some new recipes; these are repeated in the present
+edition, to which, also, some valuable additions have been made. Since
+the introduction of our Gelatine by the late Mr. G. Nelson, more than
+fifty years ago, we have considerably enlarged our list of specialities,
+and we have gratefully to acknowledge the public favour accorded to us.
+
+Among those of our preparations which have met with so much appreciation
+and success, we would cite the following:
+
+NELSON'S BOTTLED JELLIES.--It is sometimes so difficult, if not
+impossible, to have a first-class jelly made in private kitchens, that
+we venture to think our BOTTLED JELLIES will be highly appreciated by
+all housekeepers. It is not too much to say that a ready-made jelly of
+the highest quality, and of the best and purest materials, requiring
+only the addition of hot water, is now, for the first time, supplied.
+Careful experiments, extending over a long period of time, have been
+required to bring this excellent and very useful preparation to its
+present state of perfection, and it is confidently asserted that no
+home-made jelly can surpass it in purity, brilliancy, or delicacy of
+flavour. All that is necessary to prepare the jelly for the table is to
+dissolve it by placing the bottle in hot water, and then to add the
+given quantity of water to bring it to a proper consistency. It is
+allowed to stand until on the point of setting, and is then put into a
+mould.
+
+NELSON'S CALF'S FOOT, LEMON, PORT, SHERRY, ORANGE, AND CHERRY JELLIES
+are now to be had of all first-class grocers, and are put up in bottles
+each containing sufficient of the concentrated preparation to make a
+quart, pint, or half-pint.
+
+NELSON'S TABLET JELLIES are recommended for general use, are guaranteed
+of the purest and best materials, and are flavoured with the finest
+fruit essences. The Tablet Jellies are of so moderate a price as to be
+within the reach of all classes, and can be used as an every-day
+addition to the family bill of fare. They are not, however, intended as
+a substitute for high-class jellies, whether bottled or home-made.
+
+The Tablet Jellies used as directed in the recipes make, in a few
+minutes, creams of a most delicate kind, remarkable for smoothness of
+texture and fine flavour.
+
+NELSON'S PORT, SHERRY, AND ORANGE WINE TABLET JELLIES have now been
+added to the list.
+
+NELSON'S LEMON SPONGE, supplied in tins, is a delicious novelty, and
+will be found to surpass any that can be made at home.
+
+NELSON'S CITRIC ACID AND PURE ESSENCE OF LEMON.--In order to save the
+trouble of putting jelly through a strainer when required for invalids,
+we have introduced our Citric Acid and Essence of Lemon, and by their
+use a jelly clear enough for all ordinary purposes is made in a few
+minutes.
+
+LEMONADE and other beverages can be quickly made, and with less expense
+than by any other method, by using Nelson's Citric Acid and Essence of
+Lemon, and for these recipes are given. Delicious beverages are also
+made with Nelson's Bottled Jellies, see page 93.
+
+NELSON'S PURE ESSENCE OF ALMONDS AND VANILLA.--These Extracts, like the
+Essence of Lemon, will be found of superior strength and flavour, and
+specially adapted for the recipes in this book.
+
+NELSON'S GELATINE LOZENGES are not only a delicious sweetmeat, but most
+useful as voice lozenges, or in cases of sore or irritable throat. The
+flavour is very delicate and refreshing. Dissolved in water they make a
+useful beverage, and also a jelly suitable for children and invalids.
+
+NELSON'S JELLY-JUBES will be found most agreeable and nourishing
+sweetmeats, deliciously flavoured with fruit essences. They can be used
+as cough lozenges, will be found soothing for delicate throats, are
+useful for travellers, and may be freely given to children.
+
+NELSON'S LICORICE LOZENGES are not only a favourite sweetmeat, but in
+cases of throat irritation and cough are found to be soothing and
+curative.
+
+NELSON'S ALBUMEN is the white of eggs carefully dried and prepared, so
+that it will keep for an indefinite length of time. It is useful for any
+purpose to which the white of egg is applied, and answers well for
+clearing soup and jelly. When required for use, the albumen is soaked in
+cold water and whisked in the usual way.
+
+NELSON'S EXTRACT OF MEAT.--The numerous testimonials which have been
+received as to the excellence of this preparation, as well as the great
+and universal demand for it, have afforded the highest satisfaction to
+us as the manufacturers, and have enabled us to offer it with increased
+confidence to the public. It is invaluable, whether for making soup or
+gravy, or for strengthening or giving flavour to many dishes; and it is
+not only superior to, but far cheaper than, any similar preparation now
+before the public.
+
+Now that clear soup is so constantly required, and a thing of every-day
+use, Nelson's Extract of Meat will be found a great boon. With the
+addition of a little vegetable flavouring, a packet of the Extract will
+make a pint of soup as good and as fine as that produced, at much labour
+and expense, from fresh meat. With a judicious use of the liquor derived
+from boiling fowls, rabbits, and fresh meat, an endless variety of soup
+may be made, by the addition of Nelson's Extract of Meat. Some recipes
+are given by which first-class soups can be prepared in a short time, at
+a very small cost, and with but little trouble. It may be as well to say
+that soaking for a few minutes in cold water facilitates the solution of
+the Extract of Meat.
+
+NELSON'S SOUPS are deserving of the attention of every housekeeper, for
+they combine all the elements of good nourishment, have an excellent
+flavour, both of meat and vegetables, are prepared by merely boiling the
+contents of a packet for fifteen minutes, and are so cheap as to be
+within everybody's means. Penny packets of these soups, for charitable
+purposes, will be found most useful and nourishing.
+
+Those who have to cater for a family know how often a little soup will
+make up a dinner that would otherwise be insufficient; yet because of
+the time and trouble required in the preparation, it is impossible to
+have it. In a case like this, or when a supplementary dish is
+unexpectedly required, Nelson's Soups are most useful. Although these
+Soups are all that can be desired, made with water according to the
+directions given with each packet, they can be utilised with great
+advantage for strengthening household stock.
+
+For instance, the liquor in which a leg of mutton has been boiled, or of
+pork, if not too salt, can be at once, by using a packet or two of
+Nelson's Soup, converted into a delicious and nourishing soup, and at a
+cost surprisingly small. Or the bones of any joint can be made into
+stock, and, after all the fat has been skimmed off, have a packet of
+Nelson's Soup added, in the same manner as in the directions.
+
+NELSON'S BEEF TEA will be found of the highest value, supplying a cup of
+unequalled nourishment, combining all the constituents of fresh beef. No
+other preparation now before the public contains that most important
+element, albumen, in a soluble form, as well as much of the fibrin of
+the meat. This Beef Tea is also generally relished by invalids, and
+merely requires to be dissolved in boiling water.
+
+NEW ZEALAND MUTTON.--For information respecting this meat, and the great
+advantage as well as economy of its use, see page 119.
+
+NELSON'S TINNED MEATS, known as the "Tomoana Brand," are prepared at the
+works of NELSON BROS., LIMITED, Hawke's Bay, New Zealand, from the
+finest cattle of the country. Messrs. NELSON specially recommend their
+"Pressed Mutton and Green Peas," "Haricot Mutton," and "Pressed Corned
+Mutton." The "Stewed Kidneys" will be found of a quality superior to any
+articles of the kind now in the market, while the price places them
+within the reach of all classes of consumers.
+
+NELSON'S GELATINE having now been favourably known all over the world
+for more than half a century, it is unnecessary to do more than observe
+that our efforts are constantly directed to supplying a perfectly pure
+article, always of the same strength and quality. When Russian isinglass
+was first introduced into this country, the prejudices against its use
+on the part of our great-grandmothers were violent and extreme; for
+those worthy ladies would not believe that some unfamiliar substance, of
+the origin of which they were either ignorant or doubtful, could form an
+efficient substitute for the well-known calves' feet and cow-heels, from
+which they had always been in the habit of making their jellies and
+blanc-manges. By degrees, however, the Gelatine made its way, and at
+length superseded the old system entirely; and its popularity is
+demonstrated by the fact that the works at Emscote, near Warwick, cover
+nearly five acres.
+
+       *       *       *       *       *
+
+N.B.--It is necessary to call attention to the fact that in all the
+following recipes in which Nelson's Gelatine and Specialities are used,
+the quantities are calculated for _their manufactures only_, the quality
+and strength of which may be relied upon for uniformity.
+
+
+
+
+NELSON'S HOME COMFORTS.
+
+***
+
+SOUPS.
+
+***
+
+
+BEEF AND ONION SOUP.
+
+A pint of very good soup can be made by following the directions which
+accompany each tin of Nelson's Beef and Onion Soup, viz. to soak the
+contents in a pint of cold water for fifteen minutes, then place over
+the fire, stir, and boil for fifteen minutes. It is delicious when
+combined with a tin of Nelson's Extract of Meat, thus producing a quart
+of nutritious and appetising soup.
+
+
+NELSON'S MULLIGATAWNY SOUP.
+
+Soaked in cold water for a quarter of an hour, and then boiled for
+fifteen minutes, Nelson's Mulligatawny Soup is very appetising and
+delicious. It should be eaten with boiled rice; and for those who like
+the soup even hotter than that in the above preparation, the
+accompanying rice may be curried. In either case the rice should be
+boiled so that each grain should be separate and distinct from the
+rest.
+
+
+BEEF, LENTIL, AND VEGETABLE SOUP.
+
+Pour one quart of boiling water upon the contents of a tin of Nelson's
+Soup of the above title, stirring briskly. The water must be boiling. A
+little seasoning of salt and pepper may be added for accustomed palates.
+This soup is perfectly delicious if prepared as follows: Cut two peeled
+onions into quarters, tie them in a muslin bag, and let the soup boil
+for twenty minutes with them. Take out the bag before serving the soup.
+
+
+BEEF, PEA, AND VEGETABLE SOUP.
+
+The directions printed on each packet of Nelson's Beef, Pea, and
+Vegetable Soup produce a satisfactory soup, but even this may be
+improved by the addition of the contents of a tin of Nelson's Extract of
+Meat and a handful of freshly-gathered peas. It is perhaps not generally
+known that pea-pods, usually thrown away as useless, impart a most
+delicious flavour to soup if boiled fast for two or three hours in a
+large saucepan, strained, and the liquor added to the soup, stock, or
+beef tea.
+
+
+BEEF TEA AS A SOLID.
+
+Soak the contents of a tin of Nelson's Beef Tea in a gill of water for
+ten minutes. Add to this the third of an ounce packet of Nelson's
+Gelatine, which has been soaked for two or three hours in half-a-pint of
+cold water. Put the mixture in a stewpan, and stir until it reaches
+boiling-point. Then put it into a mould which has been rinsed with cold
+water. When thoroughly cold, this will turn out a most inviting and
+extremely nutritious dish.
+
+
+CLEAR VERMICELLI SOUP.
+
+Boil two minced onions in a quart of the liquor in which a leg of mutton
+has been boiled, skim well, and when the vegetables are tender strain
+them out. Pass the soup through a napkin, boil up, skim thoroughly, and
+when clear add the contents of a tin of Nelson's Extract of Meat,
+stirring until dissolved.
+
+Boil two ounces of vermicelli paste in a pint of water until tender.
+Most shapes take about ten minutes. Take care that the water boils when
+you throw in the paste, and that it continues to do so during all the
+time of cooking, as that will keep the paste from sticking together.
+When done, drain it in a strainer, put it in the tureen, and pour the
+soup on to it.
+
+
+SOUP JULIENNE.
+
+Wash and scrape a large carrot, cut away all the yellow parts from the
+middle, and slice the red outside of it an inch in length, and the
+eighth of an inch thick. Take an equal quantity of turnip and three
+small onions, cut in a similar manner. Put them in a stewpan with two
+ounces of butter and a pinch of powdered sugar; stir over the fire until
+a nice brown colour, then add a quart of water and a teaspoonful of
+salt, and let all simmer together gently for two hours. When done skim
+the fat off very carefully, and ten minutes before serving add the
+contents of a tin of Nelson's Extract of Meat, and a cabbage-lettuce cut
+in shreds and blanched for a minute in boiling water; simmer for five
+minutes and the soup will be ready. Many cooks, to save time and
+trouble, use the preserved vegetables, which are to be had in great
+perfection at all good Italian warehouses.
+
+
+BROWN RABBIT SOUP CLEAR.
+
+Fry a quarter of a pound of onions a light brown; mince a turnip and
+carrot and a little piece of celery; boil these until tender in three
+pints of the liquor in which a rabbit has been boiled, taking care to
+remove all scum as it rises; strain them out, and then pass the soup
+through a napkin. The soup should be clear, or nearly so, but if it is
+not, put it in a stewpan, boil and skim until bright; then throw in the
+contents of a tin of Nelson's Extract of Meat, soaked for a few minutes;
+stir until dissolved; add pepper and salt to taste.
+
+
+HARE SOUP.
+
+Half roast a hare, and, having cut away the meat in long slices from the
+backbone, put it aside to make an _entree_. Fry four onions; take a
+carrot, turnip, celery, a small quantity of thyme and parsley,
+half-a-dozen peppercorns, a small blade of mace, some bacon-bones or a
+slice of lean ham, with the body of the hare cut up into small pieces;
+put all in two quarts of water with a little salt. When you have
+skimmed the pot, cover close and allow it to boil gently for three
+hours, then strain it; take off every particle of fat, and having
+allowed the soup to boil up, add the contents of a tin of Nelson's
+Extract of Meat, and thicken it with a dessertspoonful of potato-flour;
+stir in two lumps of sugar, a glass of port wine, and season if
+necessary.
+
+
+MULLIGATAWNY SOUP.
+
+English cooks generally err in making both mulligatawny and curries too
+hot. It is impossible to give the exact quantity of the powder, because
+it varies so much in strength, and the cook must therefore be guided by
+the quality of her material. Mulligatawny may be made cheaply, and be
+delicious. The liquor in which meat or fowl has been boiled will make a
+superior soup, and fish-liquor will answer well. Slice and fry brown
+four onions, quarter, but do not peel, four sharp apples; boil them in
+three pints of stock until tender, then rub through a sieve to a pulp.
+Boil this up in the soup, skimming well; add the contents of a tin of
+Nelson's Extract of Meat, and stir in two ounces of flour and the
+curry-powder, mixed smooth in half-a-pint of milk. Any little pieces of
+meat, fowl, game, or fish may be added as an improvement to the soup.
+Just before serving taste that the soup is well-flavoured; add a little
+lemon-juice or vinegar.
+
+
+THIN MULLIGATAWNY SOUP.
+
+To a quart of the liquor in which a fresh haddock has been boiled, add
+half-a-pint of water in which onions have been boiled. Stir into this,
+after it has been skimmed, and whilst boiling, the contents of a tin of
+Nelson's Extract of Meat, and a teaspoonful of curry-powder; let it boil
+up; add the juice of half a lemon and serve.
+
+
+BROWN ARTICHOKE SOUP.
+
+Wash, peel, and cut into slices about half-an-inch thick two pounds of
+Jerusalem artichokes. Fry them in a little butter until brown; fry also
+brown half-a-pound of sliced onions. Put these to boil in two quarts of
+water with two turnips, a carrot sliced, two teaspoonfuls of salt, and
+one of pepper. When the vegetables are tender drain the liquor, set it
+aside to cool, and remove all fat. Pass the vegetables through a fine
+sieve to a nice smooth _puree_. Those who possess a Kent's "triturating
+strainer" will be able to do this much more satisfactorily, both as
+regards time and results, than by the old way of rubbing through a
+sieve. Put the liquor on to boil, dissolve in it--according to the
+strength the soup is required to be--the contents of one or two tins of
+Nelson's Extract of Meat, then add the vegetable _puree_, a lump or two
+of sugar, and if required, salt and pepper. Let it boil up and serve.
+
+
+TURTLE SOUP.
+
+This soup is so often required for invalids, as well as for the table,
+that an easy and comparatively inexpensive method of preparing it cannot
+fail to be acceptable. Nelson's Beef Tea or Extract of Meat will be used
+instead of fresh beef, and Bellis's Sun-dried Turtle instead of live
+turtle. If convenient it is desirable to soak the dried turtle all
+night, but it can be used without doing so. Put it on to boil in the
+water in which it was soaked, in the proportion of one quart with a
+teaspoonful of salt to a quarter of a pound of the turtle. Add two or
+three onions peeled and quartered, a small bit of mace and sliced
+lemon-peel, and simmer gently for four or five hours, or until the
+turtle is tender enough to divide easily with a spoon. Stock of any kind
+may be used instead of water, and as the liquid boils away more should
+be added, to keep the original quantity. Herbs for the proper flavouring
+of the Turtle Soup are supplied by Bellis; these should be put in about
+an hour before the turtle is finished, and be tied in muslin. When done
+take out the turtle and divide it into neat little pieces; strain the
+liquor in which it was cooked, and having boiled it up, stir in the
+contents of two tins of Nelson's Extract of Meat, previously soaked for
+a few minutes. Mix smooth in a gill of cold water a teaspoonful of
+French potato-flour and of Vienna flour, stir into the soup, and when it
+has thickened put in the turtle meat; let it get hot through, add a
+wine-glassful of sherry, a dessertspoonful of lemon-juice, and salt and
+pepper to taste, and serve at once. It is necessary to have "Bellis's
+Sun-dried Turtle," imported by T. K. Bellis, Jeffrey's Square, St. Mary
+Axe, London (sold in boxes), for this soup, because it is warranted
+properly prepared. An inferior article, got up by negroes from turtle
+found dead, is frequently sold at a low price; but it is unnecessary to
+say it is not good or wholesome.
+
+
+MOCK TURTLE SOUP.
+
+This, like real turtle soup, can be made of Nelson's Extract of Meat and
+Bellis's Mock Turtle Meat. Boil the contents of a tin of this meat in
+water or stock, salted and flavoured with vegetables and turtle herbs,
+until tender. Finish with Nelson's Extract of Meat, and as directed for
+turtle soup.
+
+
+GRAVY.
+
+For roast meat, merely dissolve, after a little soaking, a tin of
+Nelson's Extract of Meat in a pint of boiling water. For poultry or
+game, fry two onions a light brown, mince a little carrot and turnip,
+put in half a teaspoonful of herbs, tied in muslin, and boil until
+tender, in a pint of water. Strain out the herbs, let the liquor boil
+up, stir in the contents of a tin of Nelson's Extract of Meat, and if
+the gravy is required to be slightly thickened, add a small teaspoonful
+of potato-flour mixed smooth in cold water. For cutlets or other dishes
+requiring sharp sauce, make exactly as above, and just before serving
+add a little of any good piquant sauce, or pickles minced finely.
+
+
+GLAZE.
+
+Soak in a small jar the contents of a tin of Nelson's Extract of Meat in
+rather less than a gill of cold water. Set the jar over the fire in a
+saucepan with boiling water, and let the extract simmer until dissolved.
+This is useful for strengthening soups and gravies, and for glazing ham,
+tongues, and other things.
+
+
+
+
+LITTLE DISHES OF FISH.
+
+***
+
+
+The recipes we are now giving are suitable for dinner, supper, or
+breakfast dishes, and will be found especially useful for the latter
+meal, as there is nothing more desirable for breakfast than fish. We are
+constantly told that it is not possible to have fresh fish for
+breakfast, because it cannot be kept all night in the home larder. But
+we must insist that there is no greater difficulty in keeping fish than
+meat. Indeed, there is perhaps less difficulty, because fish can be left
+lying in vinegar, if necessary, whereas in the case of meat it cannot
+always be done.
+
+We will suppose that it is necessary to use strict economy. It is as
+well to proceed on that supposition, because people can always be lavish
+in their expenditure, whereas it is not so easy to provide for the
+household at once well and economically. In many neighbourhoods fish is
+sold much cheaper late in the day than in the morning, and in this case
+the housekeeper who can buy overnight for the use of the next day has a
+great advantage. Suppose you get the tail of a cod weighing three
+pounds, as you frequently may, at a very small price in the evening, and
+use a part of it stuffed and baked for supper, you can have a dish of
+cutlets of the remainder for breakfast which will be very acceptable. We
+do not mean a dish of the cold remains, but of a portion of the fish
+kept uncooked, as it easily may be, as we have before said, by dipping
+it in vinegar. Or, you get mackerel. Nothing is better than this fish
+treated according to the recipe we give. Even so delicate a fish as
+whiting may, by a little management with vinegar, be kept perfectly well
+from one day to the other. Skinned whiting has very little flavour, and
+although when skilfully cooked in the usual way it is useful by way of
+change, the nourishment is much impaired by the removal of the skin. The
+same remark applies to soles. By frying fish unskinned you get a dish of
+a different character to that of skinned fish, and one of which the
+appetite does not so soon tire.
+
+
+FRIED SOLE.
+
+Soles weighing from three-quarters of a pound to a pound are the most
+suitable size for frying whole. If it is desired to have the fish juicy
+and with their full flavour, do not have them skinned. The black side of
+the soles will not of course look so well, or be so crisp, as the white
+side, but this is of little consequence compared to the nourishment
+sacrificed in removing the skin. Have the soles scraped, wipe them, put
+a tablespoonful of vinegar in a dish, pass the fish through it, and let
+them lie an hour or more, if necessary all night, as the flavour is thus
+improved. Run a knife along the backbone, which prevents it looking red
+when cut. When ready to crumb the fish, lay them in a cloth and
+thoroughly dry them. Beat up the yolk of an egg with a very little of
+the white, which will be sufficient to egg a pair of soles; pass the
+fish through the egg on both sides, hold it up to drain; have ready on a
+plate a quarter of a pound of very fine dry crumbs, mixed with two
+ounces of flour, a teaspoonful of salt, and half a teaspoonful of
+pepper. Draw the fish over the crumbs, first on one side, then on the
+other, and lay it gently on a dish, black side downwards, whilst you
+prepare another. Some people succeed better in crumbing fish by sifting
+the crumbs on to it through a very fine strainer after it is egged. When
+the fish are ready put them, black side downwards, into the frying-pan
+with plenty of fat, hot enough to brown a piece of bread
+instantaneously, move the pan about gently, and when the soles have been
+fried four minutes, put a strong cooking-fork into them near the head,
+turn the white side downwards, and fry three minutes longer. Seven
+minutes will be sufficient to fry a sole weighing three-quarters of a
+pound, and a pair of this weight is sufficient for a party of six
+persons. When the sole is done put the fork into the fish close to the
+head, hold it up and let all the fat drain away, lay it on a sheet of
+cap paper, and cover over with another sheet. Being thus quite freed
+from grease, of a rich golden brown, crisp, and with an even surface,
+lay the fish on the dish for serving, which should have on it either a
+fish-paper or a napkin neatly folded. A well-fried sole is best eaten
+without any sauce, but in deference to the national usage, butter sauce,
+or melted butter, may be served with it.
+
+
+FILLETED SOLES.
+
+It is better for the cook to fillet the soles, for there is often much
+waste when it is done by the fishmonger. Having skinned the fish, with a
+sharp knife make an incision down the spine-bone from the head to the
+tail, and then along the fins; press the knife between the flesh and
+the bone, bearing rather hard against the latter, and the fillets will
+then be readily removed. These can now be dressed in a variety of ways;
+perhaps the most delicate for breakfast is the following:
+
+
+FILLETS OF SOLE SAUTES.
+
+Having dried the fillets, divide them into neat pieces two or three
+inches long; dip them in the beaten yolk of egg, and then in seasoned
+bread-crumbs. Make a little butter hot in the frying-pan, put in the
+fillets and cook them slowly until brown on one side, then turn and
+finish on the other.
+
+
+FILLETS OF SOLE FRIED.
+
+These may either be rolled in one piece or divided into several, as in
+the foregoing recipe. In either case egg and crumb them thoroughly,
+place them in the wire-basket as you do them, which immerse in fat hot
+enough to crisp bread instantly. When done, put the fillets on paper to
+absorb any grease clinging to them, and serve as hot as possible. All
+kinds of flat fish can be filleted and cooked by these recipes, and will
+usually be found more economical than serving the fish whole. It is also
+economical to fillet the tail-end of cod, salmon, and turbot, and either
+fry or _saute_, as may be preferred.
+
+
+FILLETS OF SOLE WITH LOBSTER.
+
+Thin and fillet a pair of soles, each weighing about a pound. Roll the
+fillets, secure them with thread, which remove before serving; put them
+in a stewpan with two ounces of sweet butter, cover closely, and allow
+them to cook at a slow heat for twenty minutes or until tender, taking
+care to keep them from getting brown. Prepare a sauce by boiling a
+quarter of a pound of veal cutlet and the bones of the fish in
+half-a-pint of water. When reduced to a gill, strain and take off all
+fat from the sauce, thicken either with fine flour or "Rizine," put it
+into the stewpan with the fish, and allow it to stand for a quarter of
+an hour without boiling. Mince or cut in small pieces either the meat of
+a small fresh lobster, or half a flat tin of the best brand of preserved
+lobster. Make this hot by putting it in a jam pot standing in a saucepan
+of boiling water. Take up the fish, carefully pour the sauce round, and
+place on the top of each fillet some of the lobster.
+
+
+BAKED WHITING.
+
+Small whiting answer well for this purpose. Tie them round, the tail to
+the mouth, dip them in dissolved butter, lightly sprinkle with pepper
+and salt, strew them with pale raspings, put them in a baking-dish with
+a little butter, and bake in a quick oven for a quarter of an hour.
+
+
+COD CUTLETS.
+
+A cheap and excellent dish is made by filleting the tail of cod, egging
+and crumbing the pieces and frying them. Get about a pound and a half of
+the tail of a fine cod; with a sharp knife divide the flesh from the
+bone lengthways, cut it into neat pieces as nearly of a size as you can,
+and flatten with a knife. Dip in egg, then in crumbs mixed with a little
+flour, pepper, and salt. It is best to fry the cutlets in the
+wire-basket in plenty of fat, but if this is not convenient they can be
+done in the frying-pan; in any case, they should be done quickly, so
+that they may get crisp.
+
+
+FRIED HERRINGS.
+
+Take care the fish is well cleaned, without being split. Two or three
+hours before cooking, lightly sprinkle with salt and pepper; when ready
+to cook, wipe and flour the herrings. Have ready in the frying-pan as
+much fat at the proper temperature as will cover the herrings. Cook
+quickly at first, then moderate the heat slightly, and fry for ten to
+twelve minutes, when they should be crisp and brown. When done, lay them
+on a dish before the fire, in order that all fat and the fish-oil may
+drain from them; with this precaution, fried herrings will be found more
+digestible than otherwise they would be.
+
+
+ROLLED HERRINGS.
+
+Choose the herrings with soft roes. Having scraped and washed them, cut
+off the heads, split open, take out the roes, and cleanse the fish. Hold
+one in the left hand, and, with thumb and finger of the right, press the
+backbone to loosen it, then lay flat on the board and draw out the bone;
+it will come out whole, leaving none behind. Dissolve a little fresh
+butter, pass the inner side of the fish through it, sprinkle pepper and
+salt lightly over, then roll it up tightly with the fin and tail
+outwards, roll it in flour and sprinkle a little pepper and salt, then
+put a small game skewer to keep the herring in shape. Have ready a good
+quantity of boiling fat; it is best to do the herrings in a wire-basket,
+and fry them quickly for ten minutes. Take them up and set them on a
+plate before the fire, in order that all the fat may drain from them.
+Pass the roes through flour mixed with a sufficient quantity of pepper
+and salt, fry them brown, and garnish the fish with them and crisp
+parsley. A difficulty is often felt in introducing herrings at dinner on
+account of the number of small bones in them, but this is obviated by
+the above method of dressing, as with care not one bone should be left
+in.
+
+
+GALANTINE OF FISH.
+
+Procure a fine large fresh haddock and two smaller, of which to make
+forcemeat. Take off the head and open the large fish. Carefully press
+the meat from the backbone, which must be removed without breaking the
+skin; trim away the rough parts and small bones at the sides. Cover the
+inside of the fish with a layer of forcemeat, and at intervals place
+lengthways a few fillets of anchovies, between which sprinkle a little
+lobster coral which has been passed through a wire sieve; fold the
+haddock into its original form, and sew it up with a needle and strong
+thread. Dip a cloth in hot water, wring it as dry as possible, butter
+sufficient space to cover the fish, then fold it up, tie each end, and
+put a small safety pin in the middle to keep it firm. Braise the
+galantine for an hour in stock made from the bones of the fish. Let it
+stay in the liquor until cold, when take it up and draw out the sewing
+thread. Reduce and strain the liquor, mix with cream and aspic jelly, or
+Nelson's Gelatine, dissolved in the proportion of half-an-ounce to a
+pint. When this sauce is on the point of setting, coat the galantine
+with it, sprinkle with little passed lobster coral, dish in a bed of
+shred salad, tastefully interspersed with beetroot cut in dice and
+dipped in oil and vinegar.
+
+To make the forcemeat, pound the fillets of the small haddocks till
+fine, then work in about half its quantity of bread panada, an ounce of
+butter, and the fillets of two anchovies; season with salt and pepper,
+mix in one egg and a yolk, pass through a wire sieve, and work into it a
+gill of cream.
+
+
+FILLETS OF SOLE EN ASPIC.
+
+Aspic jelly, or meat jelly, may be made very good, and at a moderate
+cost, by boiling lean beef or veal in water with a little vegetable and
+spice. To make it according to the standard recipes is so expensive and
+tedious that few persons care to attempt it. The following directions
+will enable a cook to make an excellent and clear aspic.
+
+Cut two pounds of lean beefsteak or veal cutlet into dice, put it on in
+two quarts of cold water, and as soon as it boils, take off the scum as
+it rises. Let it simmer gently for half-an-hour; then add four onions, a
+turnip, carrot, small bundle of sweet herbs, blade of mace, half-a-dozen
+white peppercorns, and when it has again boiled for an hour strain it
+through a napkin. Let it stand until cold, remove all the fat, boil it
+up, and to a quart of the liquor put an ounce of Nelson's Gelatine,
+previously soaked in cold water. Add salt and a pinch of cayenne pepper,
+and when the jelly is cool stir in the whites and shells of two eggs
+well beaten. Let the jelly boil briskly for two minutes, let it stand
+off the fire for a few minutes, then strain through a jelly-bag and use
+as directed. Take the fillets of a pair of large thick soles, cut them
+into neat square pieces, leaving the trimmings for other dishes, and lay
+them in vinegar with a little salt for an hour. As they must be kept
+very white the best French vinegar should be used. Boil the fillets
+gently in salted water, with a little vinegar, till done; take them up
+and dry them on a cloth. Have ready some picked parsley and hard-boiled
+eggs cut in quarters; arrange these neatly at the bottom of a plain
+mould so as to form a pretty pattern. Pour in very gently enough jelly
+to cover the first layer, let it stand until beginning to set, then put
+another layer of fish, eggs, and parsley, then more jelly, and so on
+until the mould is full. When done set the mould on ice, or allow it to
+stand some hours in a cold place to get well set. Turn it out, ornament
+with parsley, beetroot, and cut lemon.
+
+
+COLLARED EELS.
+
+Clean and boil the eels in water highly seasoned with pepper and salt,
+an onion, bay-leaf, a clove, and a little vinegar. When the eels are
+done enough, slip out the bones and cut them up into pieces about two
+inches long. Take the liquor in which the fish is boiled, strain it, let
+it boil in the stewpan without the lid, skimming it until it becomes
+clear. Dissolve a quarter of an ounce of Nelson's Gelatine to each
+half-pint of the fish gravy, and boil together for a minute, let it then
+stand until cool. Arrange the pieces of eel tastefully in a plain mould
+with small sprigs of curled parsley and slices of hard-boiled eggs, and,
+if you like, a fillet or two of anchovies cut up into dice. When all the
+fish is thus arranged in the mould, pour the jelly in very gently, a
+tablespoonful at a time, in order not to disturb the solid material. Let
+the mould stand in cold water for seven or eight hours, when it can be
+turned out. Ornament with parsley, lemon, and beetroot.
+
+
+
+
+LITTLE DISHES OF MEAT.
+
+***
+
+
+In this chapter a number of useful and inexpensive dishes are given,
+which will serve either as breakfast dishes, _entrees_, or for invalids,
+and which may, in the hands of an intelligent cook, serve as models for
+many others. As will be seen, it is not so much a question of expense to
+provide these little tasty dishes as of management. In all the following
+recipes for little dishes of mutton, it will be found a great advantage
+to use New Zealand Meat.
+
+A good cook will never be embarrassed by having too much cold meat on
+hand, because she will be able by her skill so to vary the dishes that
+the appetites of those for whom she caters will never tire of it. Even a
+small piece of the loin of mutton may be served in half-a-dozen
+different ways, and be relished by those who are tired of the
+mutton-chop or the plain roast.
+
+
+MUTTON CUTLETS.
+
+Taken from the neck, mutton cutlets are expensive, but those from the
+loin will be found not only convenient, but to answer well at a smaller
+cost.
+
+First remove the under-cut or fillet from about two pounds of the best
+end of a loin of mutton, cut off the flap, which will be useful for
+stewing, and it is especially good eaten cold, and then remove the meat
+from the bones in one piece, which divide with the fillet into cutlets
+about half-an-inch thick. Egg them over and dip them in well-seasoned
+bread-crumbs, fry them until a nice brown, and serve with gravy made
+from the bones and an onion.
+
+This way of cooking the loin is much more economical than in chops,
+because with them the bones and flap are wasted, whereas in cutlets all
+is used up.
+
+To stew the flap, put it in a stewpan, the fat downwards, sprinkle
+pepper and salt, and slice an onion or two over, and set it to fry
+gently in its own fat for an hour. Take up the meat, and put half-a-pint
+of cold water to the fat, which, when it has risen in a solid cake, take
+off, mix a little flour with the gravy which will be found beneath the
+fat, add pepper, salt, and some cooked potatoes cut in slices. Cut the
+meat into neat squares; let it simmer gently in the gravy with the
+potatoes for an hour.
+
+
+ROULADES OF MUTTON.
+
+Remove the fillet from a fine loin of mutton, trim away every particle
+of skin, fat, and gristle. Flatten the fillet with a cutlet-bat, and cut
+it lengthways into slices as thin as possible; divide these into neat
+pieces about three inches long. Sprinkle each with pepper, salt, and
+finely-chopped parsley, roll them up tightly, then dip in beaten egg,
+and afterwards in finely-sifted bread-crumbs mixed with an equal
+quantity of flour and highly seasoned with pepper and salt. As each
+roulade is thus prepared place it on a game-skewer, three or four on
+each skewer. Dissolve an ounce of butter in a small frying-pan, and
+cook the roulades in it.
+
+
+MUTTON COLLOPS.
+
+Cut neat thin slices from a leg of either roasted or boiled mutton, dip
+them in yolk of egg and in fine dry bread-crumbs to which a little
+flour, pepper, and salt have been added. Heat enough butter in a small
+frying-pan to just cover the bottom, put in the slices of mutton and
+cook them very slowly, first on one side then on the other, until they
+are brown. Garnish the dish on which the mutton is served with some
+fried potatoes or potato chips.
+
+
+MUTTON SAUTE.
+
+Put a little butter or bacon fat in the frying-pan, sprinkle pepper and
+salt over slices of cold mutton, and let them get hot very slowly. The
+mutton must be frequently turned, and never allowed to fry. When turned
+in the pan for the last time sprinkle a little chopped parsley on the
+upper side; remove the slices carefully on to a hot dish, pour the fat
+in the pan over, and serve.
+
+
+COLD MUTTON POTTED.
+
+Cut up the mutton, being careful to free it from all sinew and skin;
+chop or pound it with half its weight of cooked bacon until it is as
+fine as desired. Season with a little pepper, salt, and allspice, put it
+into a jar, which set in a saucepan of water over the fire until the
+meat is hot through. When taken up stir occasionally until cool, then
+press it into little pots, and pour clarified butter or mutton fat over
+the top. If liked, a little essence of anchovy may be added to the
+seasoning.
+
+
+MUTTON PIES.
+
+Mince a quarter of a pound of underdone mutton, taking care to have it
+free from skin and fat. Mix with it a tablespoonful of rich gravy--that
+which is found under a cake of dripping from a joint is particularly
+suitable for this purpose--add a few drops of essence of anchovy, a
+pinch of cayenne pepper, and a small teaspoonful of minced parsley. If
+necessary add salt.
+
+Line four patty-pans with puff paste, divide the mutton into equal
+portions and put it into the pans, cover each with a lid of paste, and
+bake in a quick oven for half-an-hour.
+
+
+OX BRAIN.
+
+Having carefully washed the brain, boil it very fast, in order to harden
+it, in well-seasoned gravy. When it is done, take it out of the gravy
+and set it aside until cold. Cut it either in slices or in halves, dip
+each piece in egg, then in bread-crumbs well seasoned with dried and
+sifted parsley, pepper, and salt, fry them in a little butter until
+brown. The gravy having become cold, take off the fat, and boil it in a
+stewpan without a lid until it is reduced to a small quantity; pour it
+round the brain, and serve.
+
+
+BRAIN FRITTERS.
+
+Carefully wash an ox brain, and boil it for a quarter of an hour in
+well-seasoned stock. When the brain is cold, cut it into slices as thin
+as possible, dip each of them in batter, drop them as you do them into a
+stewpan half-full of fat at a temperature of 430 deg., or that which
+will brown instantly a piece of bread dipped into it. To make the
+batter, mix two large tablespoonfuls of fine flour with four of cold
+water, stir in a tablespoonful of dissolved butter or of fine oil, the
+yolk of an egg, and a pinch of salt and pepper; when ready to use, beat
+the white of the egg to a strong froth, and mix with it. Do not fry more
+than two fritters at once; as you take them up, throw them on paper to
+absorb any grease clinging to them, serve on a napkin or ornamental
+dish-paper. If this recipe is closely followed, the fritters will be
+light, crisp, delicate morsels, melting in the mouth, and form besides a
+very pretty dish. Garnish with fried parsley; take care the parsley is
+thoroughly dry, put it into a small frying-basket, and immerse it for an
+instant in the fat in which the fritters are to be cooked. Turn it out
+on paper, dry, and serve.
+
+
+MARROW TOAST.
+
+Let the butcher break up a marrow-bone. Take out the marrow in as large
+pieces as possible, and put them into a stewpan with a little boiling
+water, rather highly salted. When the marrow has boiled for a minute,
+drain the water away through a fine strainer. Have ready a slice of
+lightly-toasted bread, place the marrow on it, and put it into a Dutch
+oven before the fire for five minutes, or until it is done. Sprinkle
+over it a little pepper and salt, and a small teaspoonful of parsley,
+chopped fine. The toast must be served very hot.
+
+
+CHICKEN IN ASPIC JELLY.
+
+Cut the white part of a cold boiled chicken, and as many similar pieces
+of cold ham, into neat rounds, not larger than a florin. Run a little
+aspic jelly into a fancy border mould, allow it to set, and arrange a
+decoration of boiled carrot and white savoury custard cut crescent
+shape, dipping each piece in melted aspic. Pour in a very little more
+jelly, and when it is set place the chicken and ham round alternately,
+with a sprig of chervil, or small salad, here and there. Put in a very
+small quantity of aspic to keep this in place, then, when nearly set,
+sufficient to cover it. Arrange another layer, this time first of ham
+then of chicken, fix them in the same way, and fill up the mould with
+aspic jelly. When the dish is turned out fill the centre with cold green
+peas, nicely seasoned, and garnish round with chopped aspic and little
+stars of savoury custard. To make this, soak a quarter of an ounce of
+Nelson's Gelatine in a gill of milk, dissolve it over the fire, and stir
+in a gill of thick cream, season to taste with cayenne pepper and salt,
+and, if liked, a little grate of nutmeg. Pour the custard on to a large
+dish, and when cold cut it into the required shapes.
+
+
+VEAL CUTLETS IN WHITE SAUCE.
+
+Cut six or seven cutlets, about half-an-inch thick, from a neck of veal,
+braise them in half-a-pint of good white stock with an onion, a small
+bunch of herbs, a bacon bone, and two or three peppercorns, until they
+are done. Let the cutlets get cool in the liquor, then drain them.
+Strain the liquor and make a white sauce with it; add a tablespoonful of
+thick cream and a quarter of an ounce of Nelson's Gelatine, dissolved in
+a gill of milk; season with salt and cayenne pepper, stirring
+occasionally until quite cold. Dip the cutlets in, smoothly coating one
+side, and before the sauce sets decorate them with very narrow strips of
+truffle in the form of a star. Cut as many pieces of cooked tongue or
+ham as there are cutlets, dish them alternately in a circle on a border
+of aspic, fill the centre with a salad composed of all kinds of cold
+cooked vegetables, cut with a pea-shaped cutter and seasoned with oil,
+vinegar, pepper, and salt. Garnish with aspic jelly cut lozenge shape
+and sprigs of chervil.
+
+
+KIDNEYS SAUTES.
+
+Like many other articles of diet, kidneys within the last ten years have
+been doubled in price, and are so scarce as to be regarded as luxuries.
+The method of cooking them generally in use is extravagant, and renders
+them tasteless and indigestible. Kidneys should never be cooked
+rapidly, and those persons who cannot eat them slightly underdone should
+forego them. One kidney dressed as directed in the following recipe will
+go as far as two cooked in the ordinary manner--an instance, if one were
+needed, of the economy of well-prepared food.
+
+Choose fine large kidneys, skin them and cut each the round way into
+thin slices: each kidney should yield from ten to twelve slices. Have
+ready a tablespoonful of flour highly seasoned with pepper and salt and
+well mixed together; dip each piece of kidney in it. Cut some neat thin
+squares of streaked bacon, fry them _very slowly_ in a little butter;
+when done, put them on the dish for serving, and keep hot whilst you
+_saute_ the kidneys, which put into the fat the bacon was cooked in. In
+about a minute the gravy will begin to rise on the upper side, then turn
+the kidneys and let them finish cooking slowly; when they are done, as
+they will be in three to four minutes, the gravy will again begin to
+rise on the side which is uppermost. Put the kidneys on the dish with
+the bacon, and pour over them a spoonful or two of plain beef gravy, or
+water thickened with a little flour, boiled and mixed with the fat and
+gravy from the kidneys in the frying-pan. If there is too much fat in
+the pan, pour it away before boiling up the gravy. Serve the kidneys on
+a hot-water dish.
+
+
+TINNED KIDNEYS WITH MUSHROOMS.
+
+(_Tomoana Brand._)
+
+Dry a half-tin of champignons in a cloth, or, if convenient, prepare a
+similar quantity of fresh button mushrooms; add to these a few pieces
+of dried mushrooms, previously soaked for ten minutes in tepid water,
+put them into a stewpan with a slice of butter, and stir constantly for
+six minutes, then add two or three kidneys cut in small neat pieces, in
+the shape of dice is best, and continue stirring until the kidneys are
+hot through, taking care to do them slowly; at the last moment season
+with pepper and salt, and serve very hot. Garnish the dish with fried
+sippets of bread.
+
+
+KIDNEYS WITH PICCALILLI SAUCE.
+
+(_Tomoana Brand._)
+
+Take the kidneys out of the gravy, and cut them into six slices. Mix a
+small teaspoonful of curry powder with three teaspoonfuls of fine flour
+and a small pinch of salt. Dip each slice in this mixture, and when all
+are done put them in the frying-pan with a little butter, and let them
+get slowly hot through. When done, put the kidneys in the centre of a
+hot dish, and pour round them a sauce made as follows: Boil up the gravy
+of the kidneys, and stir into it sufficient minced piccalilli pickles to
+make it quite thick, add a teaspoonful of flour to a tablespoonful of
+the piccalilli vinegar, stir into the sauce, and when all has boiled up
+together, pour it round the kidneys.
+
+
+BROILED KIDNEYS.
+
+These are quite an epicure's dish, and care must be taken to cook them
+slowly. Having skinned the kidneys (they must not be split or cut) dip
+them for a moment in boiling fat, place them on the gridiron over a
+slow fire, turning them every minute. They will take ten to fifteen
+minutes to cook, and will be done as soon as the gravy begins to run.
+Place them on a hot dish rubbed over with butter, salt and pepper them
+rather highly. It must be understood that kidneys thus cooked ought to
+have the gravy in them, and that when they are cut at table it should
+run from them freely and in abundance.
+
+
+LAMB'S FRY.
+
+A really proper fry should consist not only of sweetbreads and liver,
+but of the heart, melt, brains, frill, and kidneys, each of which
+requires a different treatment. It is quite as easy to cook a fry
+properly as to flour and fry it hard and over-brown, as is too
+frequently done. Trim the sweetbreads neatly, and simmer them for a
+quarter of an hour in good white stock with an onion. When they are done
+take them up and put the brains in the gravy, allowing them to boil as
+fast as possible in order to harden them; let them get cold, then cut
+into slices, egg and bread-crumb them, and fry with the sweetbread in a
+little butter. After the brains are taken out of the gravy, put the
+slices of heart and melt in, and let them stew slowly until tender. When
+they are ready, flour them, and fry with the liver and frill until
+brown. Lastly, put the kidneys, cut in slices, into the pan, and very
+gently fry for about a minute. Shake a little flour onto the pan, stir
+it about until it begins to brown; then pour on to it the gravy, in
+which the sweetbreads, etc., were stewed, see it is nicely seasoned,
+and pour round the fry, which should be neatly arranged in the centre of
+the dish. Garnish with fried parsley.
+
+
+LAMB'S SWEETBREADS.
+
+These make an admirable breakfast dish, and can be partly prepared
+over-night. Trim and wash the sweetbreads, put them into a saucepan with
+sufficient well-flavoured stock to cover them, a minced onion and a
+sprig of lemon-thyme; boil gently for fifteen minutes, or a little
+longer if necessary. Take them up, drain, dip in egg and finely-sifted
+bread-crumbs mixed with a little flour, pepper, and salt. Fry very
+carefully, so as not to make it brown or hard, some small slices of
+bacon, keep warm whilst you fry the sweetbreads in the fat which has run
+from it, adding, if required, a little piece of butter or lard. For a
+breakfast dish, the sweetbreads should be served without gravy, but if
+for an _entree_ the liquor in which they were stewed, with slight
+additions and a little thickening, can be poured round them in the dish.
+Calves' sweetbreads are prepared in the same manner as the above, and
+can either be fried, finished in a Dutch oven, or served white, with
+parsley and butter, or white sauce.
+
+
+VEAL A LA CASSEROLE.
+
+For this dish a piece of the fillet about three inches thick will be
+required, and weighing from two to three pounds. It should be cut from
+one side of the leg, without bone; but sometimes butchers object to
+give it, as cutting in this manner interferes with cutlets. In such a
+case a piece must be chosen near the knuckle, and the bone be taken out
+before cooking. For a larger party, a thick slice of the fillet,
+weighing about four pounds, will be found advantageous.
+
+With a piece of tape tie the veal into a round shape, flour, and put it
+into a stewpan with a small piece of butter, fry until it becomes brown
+on all sides. Then put half a pint of good gravy, nicely seasoned with
+pepper and salt, cover the stewpan closely, and set it on the stove to
+cook very slowly for at least four hours. When done, the veal will be
+exquisitely tender, full of flavour, but not the least ragged. Take the
+meat up, and keep hot whilst the gravy is reduced, by boiling without
+the lid of the saucepan, to a rich glaze, which pour over the meat and
+serve.
+
+
+BROWN FRICASSEE OF CHICKEN.
+
+This is a brown fricassee of chicken, and is an excellent dish. No doubt
+the reason it is so seldom given is that, although easy enough to do, it
+requires care and attention in finishing it. Many of the best cooks, in
+the preparation of chickens for fricassee, cut them up before cooking,
+but we prefer to boil them whole, and afterwards to divide them, as the
+flesh thus is less apt to shrink and get dry. The chicken can be slowly
+boiled in plain water, with salt and onions, or, as is much better, in
+white broth of any kind. When the chicken is tender cut it up; take the
+back, and the skin, pinions of the wings, and pieces which do not seem
+nice enough for a superior dish, and boil them in a quart of the liquor
+in which it was boiled. Add mushroom trimmings, onions, and a sprig of
+thyme; boil down to one-half, then strain, take off all fat, and stir
+over the fire with the yolk of two eggs and an ounce of fine flour until
+thickened. Dip each piece of chicken in some of this sauce, and when
+they are cold pass them through fine bread-crumbs, then in the yolk of
+egg, and crumb again. Fry carefully in hot fat. Dish the chicken with a
+border of fried parsley, and the remainder of the gravy poured round the
+dish. This dish is generally prepared by French cooks by frying the
+chicken in oil, and seasoning with garlic; but unless the taste of the
+guests is well known, it is safer to follow the above recipe.
+
+
+CHICKEN SAUTE.
+
+Put any of the meat of the breast or of the wings without bone into a
+frying-pan with a little fresh butter or bacon fat. Cook them very
+slowly, turning repeatedly; if the meat has not been previously cooked
+it will take ten minutes, and five minutes if a _rechauffe_. Sprinkle
+with pepper, and serve with mushrooms or broiled bacon. The legs of
+cooked chickens are excellent _sautes_, but they should be boned before
+they are put into the pan.
+
+
+POTATO HASH.
+
+Put some cold potatoes chopped into the frying-pan with a little fat,
+stir them about for five minutes, then add to them an equal quantity of
+cold meat, cut into neat little squares, season nicely with pepper and
+salt, fry gently, stirring all the time, until thoroughly hot through.
+
+
+DRY CURRY.
+
+Fry a minced onion in butter until lightly browned, cut up the flesh of
+two cooked chicken legs, or any other tender meat, into dice, mix this
+with the onions, and stir them together over the fire until the meat is
+hot through; sprinkle over it about a small teaspoonful of curry-powder,
+and salt to taste. Having thoroughly mixed the meat with the
+curry-powder, pour over it a tablespoonful of milk or cream, and stir
+over the fire until the moisture has dried up. Celery salt may be used
+instead of plain salt, and some persons add a few drops of lemon-juice
+when the curry is finished.
+
+
+CROQUETTES.
+
+Croquettes of all kinds, fish, game, poultry or any delicate meats, can
+be successfully made on the following model: Whatever material is used
+must be finely minced or pounded. Care is required in making the sauce,
+if it is too thin it is difficult to mould the croquettes, and ice will
+be required to set it. Croquettes of game without any flavouring, except
+a little salt and cayenne, are generally acceptable as a breakfast dish.
+Preserved lobster makes very good croquettes for an _entree_, and small
+scraps of any kind can thus be made into a very good dish. Put one ounce
+of fine flour into a stewpan with half a gill of cold water, stir this
+over a slow fire very rapidly until it forms a paste, then add one ounce
+of butter, and stir until well incorporated. Mix in a small teaspoonful
+of essence of shrimps or anchovies, with a pinch of salt and pepper.
+Take the stewpan off the fire, and stir the yolk of an egg briskly into
+the sauce; thoroughly mix it with half-a-pound of pounded fish or meat,
+spread it out on a plate until it is cool. Flour your hands, take a
+small piece of the croquette mixture, roll into a ball or into the shape
+of a cork, then pass it through very finely-sifted and dried
+bread-crumbs. Repeat the process until all the mixture is used; put the
+croquettes as you do them into a wire frying-basket, which shake very
+gently, when all are placed in it, in order to free them from
+superfluous crumbs. Have ready a stewpan half-full of boiling fat, dip
+the basket in, gently moving it about, and taking care the croquettes
+are covered with fat. In about a minute they will become a delicate
+brown, and will then be done. Turn them on a paper to absorb any
+superfluous fat, serve them on a napkin or ornamental dish paper. No
+more croquettes than will lie on the bottom of the basket without
+touching each other should be fried at once.
+
+
+MEAT CAKES A L'ITALIENNE.
+
+Mix very fine any kind of cold meat or chicken, taking care to have it
+free from skin and gristle, add to it a quarter of its weight of sifted
+bread-crumbs, a few drops of essence of anchovy, a little parsley,
+pepper and salt, and sufficient egg to moisten the whole. Flour your
+hands, roll the meat into little cakes about the size of a half-crown
+piece, then flatten the cakes with the back of a spoon, dip them in egg
+and fine bread-crumbs, and fry them in a little butter until lightly
+browned on the outside. Put them on a hot dish and garnish with boiled
+Italian paste.
+
+
+RAISED PORK PIE.
+
+Take a pound of meat, fat and lean, from the chump end of a fine
+fore-loin of pork, cut it into neat dice, mix a tablespoonful of water
+with it, and season with a large teaspoonful of salt and a small one of
+black pepper. To make the crust, boil a quarter of a pound of lard or
+clarified dripping in a gill and a half of water, and pour it hot on to
+one pound of flour, to which a good pinch of salt has been added. Mix
+into a stiff paste, pinch off enough of it to make the lid, and keep it
+hot. Flour your board and work the paste into a ball, then with the
+knuckles of your right hand press a hole in the centre, and mould the
+paste into a round or oval shape, taking care to keep it a proper
+thickness. Having put in the meat, join the lid to the pie, which raise
+lightly with both hands so as to keep it a good high shape, cut round
+the edge with a sharp knife, and make the trimmings into leaves to
+ornament the lid; and having placed these on, with a rose in the centre,
+put the pie on a floured baking-sheet and brush it over with yolk of
+egg.
+
+The crust of the pie should be cool and set before putting it into the
+oven, which should be a moderate heat. When the gravy boils out the pie
+is done. An hour and a half will bake a pie of this size. Make a little
+gravy with the bones and trimmings of the pork, and to half-a-pint of it
+add a quarter of an ounce of Nelson's Gelatine, and nicely season with
+pepper and salt. When the pie is cold remove the rose from the top, make
+a little hole, insert a small funnel, and pour in as much gravy as the
+pie will hold. Replace the rose on the top, and put the pie on a dish
+with a cut paper.
+
+If preferred, the pie can be made in a tin mould; but the crust is nicer
+raised by the hand. A great point to observe is to begin moulding the
+crust whilst it is hot, and to get it finished as quickly as possible.
+
+
+VEAL AND HAM PIE.
+
+Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a
+quarter of a pound of ham into dice, season with a teaspoonful of salt
+and another of black pepper, put the meat into the crust, and finish as
+for pork pie. Add a quarter of an ounce of Nelson's Gelatine--previously
+soaked in cold water, and then dissolved--to a teacupful of gravy made
+from the veal trimmings.
+
+
+PORK SAUSAGES.
+
+When a pig is cut up in the country, sausages are usually made of the
+trimmings; but when the meat has to be bought, the chump-end of a
+fore-loin will be found to answer best. The fine well-fed meat of a
+full-grown pig, known in London as "hog-meat," is every way preferable
+to that called "dairy-fed pork." The fat should be nearly in equal
+proportion to the lean, but of course this matter must be arranged to
+suit the taste of those who will eat the sausages. If young pork is
+used, remove the skin as thinly as you can--it is useful for various
+purposes--and then with a sharp knife cut all the flesh from the bones,
+take away all sinew and gristle, and cut the fat and lean into strips.
+Some mincing-machines require the meat longer than others; for Kent's
+Combination, cut it into pieces about an inch long and half-an-inch
+thick. To each pound of meat put half a gill of gravy made from the
+bones, or water will do; then mix equally with it two ounces of
+bread-crumbs, a large teaspoonful of salt, a small one of black pepper,
+dried sage, and a pinch of allspice. This seasoning should be well mixed
+with the bread, as the meat will then be flavoured properly throughout
+the mass. Arrange the skin on the filler, tie it at the end, put the
+meat, a little at a time, into the hopper, turn the handle of the
+machine briskly, and take care the skin is only lightly filled. When the
+sausages are made, tie the skin at the other end, pinch them into shape,
+and then loop them by passing one through another, giving a twist to
+each as you do them. Sausage-skins, especially if preserved, should be
+well soaked before using, or they may make the sausages too salt. It is
+a good plan to put the skin on the water-tap and allow the water to run
+through it, as thus it will be well washed on the inside. Fifteen to
+twenty minutes should be allowed for frying sausages, and when done they
+should be nicely browned. A little butter or lard is best for frying,
+and some pieces of light bread may be fried in it when the sausages are
+done, and placed round the dish by way of garnish. Cooks cannot do
+better than remember Dr. Kitchener's directions for frying sausages.
+After saying, "They are best when quite fresh made," he adds: "put a bit
+of butter or dripping into a clean frying-pan; as soon as it is melted,
+before it gets hot, put in the sausages, and shake the pan for a minute,
+and keep turning them. Be careful not to break or prick them in so
+doing. Fry them over a very slow fire till they are nicely browned on
+all sides. The secret of frying sausages is to let them get hot very
+gradually; they then will not break if they are not stale. The common
+practice to prevent them bursting is to prick them with a fork, but this
+lets the gravy out."
+
+
+
+
+PUDDINGS.
+
+***
+
+
+CUSTARD PUDDING.
+
+We give this pudding first because it affords an opportunity for giving
+hints on making milk puddings generally, and because, properly made,
+there is no more delicious pudding than this. It is besides most useful
+and nutritious, not only for the dinner of healthy people, but for
+children and invalids. But few cooks, however, make it properly; as a
+rule too many eggs are used, to which the milk is added cold, and the
+pudding is baked in a quick oven. The consequence is that the pudding
+curdles and comes to table swimming in whey; or, even if this does not
+happen, the custard is full of holes and is tough.
+
+In the first place, milk for all puddings with eggs should be poured on
+to the eggs boiling hot; in the next, the baking must be very slowly
+done, if possible, as directed in the recipe; the dish containing the
+pudding to be placed in another half-full of water. This, of course,
+prevents the baking proceeding too rapidly, and also prevents the
+pudding acquiring a sort of burned greasy flavour, which is injurious
+for invalids. Lastly, too many eggs should not be used; the quantity
+given, two to the pint of milk, is in all cases quite sufficient, and
+will make a fine rich custard.
+
+We never knew a pudding curdle, even with London milk a day old, if all
+these directions were observed; but it is almost needless to say, that
+the pudding made with new rich milk is much finer than one of inferior
+milk.
+
+Boil a pint and a half of milk with two ounces of lump sugar, or rather
+more if a sweet pudding is liked, and pour it boiling hot on three eggs
+lightly beaten--that is, just sufficiently so to mix whites and yolks.
+Flavour the custard with nutmeg, grated lemon-peel, or anything which
+may be preferred and pour it into a tart-dish. Place this dish in
+another three-parts full of boiling water, and bake slowly for forty
+minutes, or until the custard is firm. There is no need to butter the
+dish if the pudding is baked as directed.
+
+
+SOUFFLE PUDDING.
+
+This is a delicious pudding, and to insure its success great care and
+exactness are required. In the first place, to avoid failure it is
+necessary that the butter, flour, sugar, and milk, should be stirred
+long enough over a moderate fire to make a stiff paste, because if this
+is thin the eggs will separate, and the pudding when done resemble a
+batter with froth on the top.
+
+Before beginning to make the pudding, prepare a pint tin by buttering it
+inside and fastening round it with string on the outside a buttered band
+of writing-paper, which will stand two inches above the tin and prevent
+the pudding running over as it rises. Melt an ounce of butter in a
+stewpan, add one ounce of sifted sugar, stir in an ounce and a half of
+Vienna flour, mix well together, add a gill of milk, and stir over the
+fire with a wooden spoon until it boils and is thick. Take the stewpan
+off the fire, beat up the yolks of three eggs with half a teaspoonful of
+extract of vanilla, and stir a little at a time into the paste, to
+insure both being thoroughly mixed together. Put a small pinch of salt
+to the whites of four eggs, whip them as stiff as possible, and stir
+lightly into the pudding, which pour immediately into the prepared
+mould. Have ready a saucepan with enough boiling water to reach a little
+way up the tin, which is best placed on a trivet, so that the water
+cannot touch the paper band. Let the pudding steam very gently for
+twenty minutes, or until it is firm in the middle, and will turn out.
+
+For sauce, boil two tablespoonfuls of apricot jam in a gill of water,
+with two ounces of lump sugar, stir in a wine-glassful of sherry, add a
+few drops of Nelson's Vanilla Flavouring, pour over the pudding and
+serve.
+
+
+OMELET SOUFFLE.
+
+Put the yolks of two eggs into a basin with an ounce of sifted sugar and
+a few drops of Nelson's Vanilla Essence; beat the yolks and sugar
+together for six minutes, or until the mixture becomes thick. Then whip
+the whites very stiff, so that they will turn out of the basin like a
+jelly. Mix the yolks and whites lightly together, have ready an ounce of
+butter dissolved in the omelet-pan, pour in the eggs, hold this pan over
+a slow fire for two minutes, then put the frying-pan into a quick oven
+and bake until the omelet has risen; four minutes ought to be
+sufficient to finish the omelet in the oven; when done, slide it on to a
+warm dish, double it, sift sugar over, and serve instantly.
+
+
+SPONGE SOUFFLE.
+
+Cover the bottom of a tart-dish with sponge-cakes, pour over a little
+brandy and sherry; put in a moderate oven until hot, then pour on the
+cakes an egg whip made of two packets of Nelson's Albumen, beaten to a
+strong froth with a little sugar. Bake for a quarter of an hour in a
+slow oven.
+
+
+CABINET PUDDING.
+
+Butter very thickly a pint pudding-basin, and cover it neatly with
+stoned muscatel raisins, the outer side of them being kept to the basin.
+Lightly fill up the basin with alternate layers of sponge-cake and
+ratafias, and when ready to steam the pudding, pour by degrees over the
+cake a custard made of half-a-pint of boiling milk, an egg, three lumps
+of sugar, a tablespoonful of brandy, and a little lemon flavouring.
+Cover the basin with a paper cap and steam or boil gently for
+three-quarters of an hour. Great care should be taken not to boil
+puddings of this class fast, as it renders them tough and flavourless.
+
+
+BRANDY SAUCE.
+
+Mix a tablespoonful of fine flour with a gill of cold water, put it into
+a gill of boiling water, and, having stirred over the fire until it is
+thick, add the yolk of an egg. Continue stirring for five minutes, and
+sweeten with two ounces of castor sugar. Mix a wine-glass of brandy with
+two tablespoonfuls of sherry, stir it into the sauce, and pour it round
+the pudding. If liked, a grate of nutmeg may be added to the sauce, and,
+if required to be rich, an ounce of butter may be stirred in before the
+brandy.
+
+
+WARWICKSHIRE PUDDING.
+
+Butter a pint-and-a-half tart-dish, lay in it a layer of light bread,
+cut thin, on this sprinkle a portion of two ounces of shred suet, and of
+one ounce of lemon candied-peel, chopped very fine. Fill the dish
+lightly with layers of bread, sprinkling over each a little of the suet
+and peel.
+
+Boil a pint of milk with two ounces of sugar, pour it on two eggs,
+beaten for a minute, and add it to the pudding just before putting it
+into the oven; a little of Nelson's Essence of Lemon or Almonds may be
+added to the custard. Bake the pudding in a very slow oven for an hour.
+
+
+VANILLA RUSK PUDDING.
+
+Dissolve, but do not oil, an ounce of butter, mix in a quarter of a
+pound of sifted sugar, stir over the fire for a few minutes, add an egg
+well beaten, and half a teaspoonful of Nelson's Vanilla Extract, or as
+much as will give a good flavour to the paste, which continue stirring
+until it gets thick.
+
+Spread four slices of rusk with the vanilla paste, put them in a
+buttered tart-dish. Boil half-a-pint of new milk, pour it on to an egg
+well beaten, then add it to the rusk, and put the pudding to bake in a
+slow oven for an hour. Turn out when done, and sift sugar over the
+pudding. If a superior pudding is desired, boil a tablespoonful of
+apricot jam in a teacupful of plain sugar syrup, add a little vanilla
+flavouring, and pour over the pudding at the moment of serving.
+
+
+JUBILEE PUDDING.
+
+Pour a pint of boiling milk on two ounces of Rizine, stir over the fire
+for ten minutes, add half an ounce of butter, the yolks of two eggs, an
+ounce of castor sugar, and six drops of Nelson's Essence of Almonds. Put
+the pudding into a buttered pie-dish, and bake in a moderate oven for a
+quarter of an hour. When taken from the oven, spread over it a thin
+layer of apricot jam, and on this the whites of the eggs beaten to a
+strong froth, with half an ounce of castor sugar. Return the pudding to
+a slow oven for about four minutes, in order to set the meringue.
+
+
+NATAL PUDDING.
+
+Soak half-an-ounce of Nelson's Gelatine in half-a-pint of cold water
+until it is soft, when add the grated peel of half a lemon, the juice of
+two lemons, the beaten yolks of three eggs, and six ounces of lump sugar
+dissolved in half-a-pint of boiling water. Stir the mixture over the
+fire until it thickens, taking care that it does not boil. Have ready
+the whites of the eggs well whisked, stir all together, pour into a
+fancy mould, which put into a cold place until the pudding is set.
+
+
+QUEEN'S PUDDING.
+
+Half-a-pound of bread-crumbs, a pint of new milk, two ounces of butter,
+the yolks of four eggs, and a little Nelson's Essence of Lemon. Boil the
+bread-crumbs and milk together, then add the sugar, butter, and eggs;
+when these are well mixed, bake in a tart-dish until a light brown. Then
+put a layer of strawberry jam, and on the top of this the whites of the
+eggs beaten to a stiff froth, with a little sifted sugar. Smooth over
+the meringue with a knife dipped in boiling water, and bake for ten
+minutes in a slow oven.
+
+
+CHOCOLATE PUDDING.
+
+Boil half-a-pound of light stale bread in a pint of new milk. Stir
+continually until it becomes a thick paste; then add an ounce of butter,
+a quarter of a pound of sifted sugar, and two large teaspoonfuls of
+Schweitzer's Cocoatina, with a little Nelson's Essence of Vanilla. Take
+the pudding off the fire, and mix in, first, the yolks of three eggs,
+then the whites beaten to a strong froth. Put into a buttered tart-dish
+and bake in a moderate oven for three-quarters of an hour.
+
+
+COCOA-NUT PUDDING.
+
+Choose a large nut, with the milk in it, grate it finely, mix it with an
+equal weight of finely-sifted sugar, half its weight of butter, the
+yolks of four eggs, and the milk of the nut. Let the butter be beaten to
+a cream, and when all the other ingredients are mixed with it, add the
+whites of the eggs, whisked to a strong froth. Line a tart-dish with
+puff-paste, put in the pudding mixture and bake slowly for an hour.
+Butter a sheet of paper and cover the top of the pudding, as it should
+not get brown.
+
+
+RASPBERRY AND CURRANT PUDDING.
+
+Stew raspberries and currants with sugar and water, taking care to have
+plenty of juice. Cut the crumb of a stale tin-loaf in slices about
+half-an-inch thick and put in a pie-dish, leaving room for the bread to
+swell, with alternate layers of fruit, until the dish is full. Then put
+in as much of the juice as you can without causing the bread to rise.
+When it is soaked up put in the rest of the juice, cover with a plate,
+and let the pudding stand until the next day. When required for use turn
+out and pour over it a good custard or cream. The excellence of this
+pudding depends on there being plenty of syrup to soak the bread
+thoroughly. This is useful when pastry is objected to.
+
+
+THE CAPITAL PUDDING.
+
+Shred a quarter of a pound of suet, mix it with half a pound of flour,
+one small teaspoonful each of baking-powder and carbonate of soda, then
+add four tablespoonfuls of strawberry or raspberry jam, and stir well
+with a gill of milk. Boil for four hours in a high mould, and serve with
+wine or fruit sauce. The latter is made by stirring jam into thin butter
+sauce.
+
+
+ITALIAN FRITTERS.
+
+Cut slices of very light bread half-an-inch thick, with a round
+paste-cutter, divide them into neat shapes all alike in size. Throw them
+into boiling fat and fry quickly of a rich golden brown, dry them on
+paper, place on a dish, and pour over orange or lemon syrup, or any kind
+of preserve made hot. Honey or golden syrup may be used for those who
+like them.
+
+
+DUCHESS OF FIFE'S PUDDING.
+
+Boil two ounces of rice in a pint of milk until quite tender. When done,
+mix with it a quarter of an ounce of Nelson's Gelatine soaked in a
+tablespoonful of water. Line the inside of a plain mould with the rice,
+and when it is set fill it up with half-a-pint of cream, whipped very
+stiff and mixed with some nice preserve, stewed fruit, or marmalade.
+After standing some hours turn out the pudding, and pour over it a
+delicate syrup made of the same fruit as that put inside the rice.
+
+
+WELSH CHEESECAKE.
+
+Dry a quarter of a pound of fine flour, mix with two ounces of sifted
+loaf-sugar, and add it by degrees to two ounces of butter beaten to a
+cream; then work in three well-beaten eggs, flavour with Nelson's
+Essence of Lemon. Line patty-pans with short crust, put in the above
+mixture, and bake in a quick oven.
+
+
+FRIAR'S OMELET.
+
+Make six moderate-sized apples into sauce, sweeten with powdered
+loaf-sugar, stir in two ounces of butter, and when cold, mix with two
+well-beaten eggs. Butter a tart-dish, and strew the bottom and sides
+thickly with bread-crumbs, then put in the apple-sauce, and cover with
+bread-crumbs to the depth of a quarter of an inch, put a little
+dissolved butter on the top, and bake for an hour in a good oven. When
+done, turn it out, and sift sugar over it.
+
+
+COMPOTE OF APPLES WITH FRIED BREAD.
+
+Bake a dozen good cooking apples, scrape out the pulp, boil this with
+half-a-pound of sugar to a pound of pulp, until it becomes stiff. It
+must be stirred all the time it is boiling. When done, place the compote
+in the centre of the dish, piling it up high. Have ready some triangular
+pieces of fried bread, arrange some like a crown on the top, the
+remainder at the bottom of the compote. Have ready warmed half a pot of
+apricot marmalade mixed with a little plain sugar-syrup, and pour it
+over the compote, taking care that each piece of bread is well covered.
+
+
+APPLE FOOL.
+
+Bake good sharp apples; when done, remove the pulp and rub it through a
+sieve, sweeten and flavour with Nelson's Essence of Lemon; when cold add
+to it a custard made of eggs and milk, or milk or cream sweetened will
+be very good. Keep the fool quite thick. Serve with rusks or sponge
+finger biscuits.
+
+
+APPLE MERINGUE.
+
+Beat up two packets of Nelson's Albumen with six small teaspoonfuls of
+water, and stir them into half-a-pound of stiff apple-sauce flavoured
+with Nelson's Essence of Lemon. Put the meringue on a bright tin or
+silver dish, pile it up high in a rocky shape, and bake in a quick oven
+for ten minutes.
+
+
+STEWED PEARS WITH RICE.
+
+Put four large pears cut in halves into a stewpan with a pint of claret,
+Burgundy, or water, and eight ounces of sugar, simmer them until
+perfectly tender. Take out the pears and let the syrup boil down to
+half; flavour it with vanilla. Have ready a teacupful of rice, nicely
+boiled in milk and sweetened, spread it on a dish, lay the pears on it,
+pour the syrup over, and serve. This is best eaten cold.
+
+
+COMPOTE OF PRUNES.
+
+Wash the fruit in warm water, put it on to boil in cold water in which
+lump sugar has been dissolved. To a pound of prunes put half-a-pound of
+sugar, a pint of water, with the thin rind and juice of a lemon. Let
+them simmer for an hour, or until so tender that they will mash when
+pressed. Strain the fruit and set it aside. Boil the syrup until it
+becomes very thick and is on the point of returning to sugar, then pour
+it over the prunes, turn them about so that they become thoroughly
+coated, taking care not to break them, let them lie for twelve hours,
+then pile up on a glass dish for dessert.
+
+
+
+
+ON JELLY-MAKING.
+
+***
+
+
+It is within the memory of many persons that jelly was only to be made
+from calves' feet by a slow, difficult, and expensive process. There is,
+indeed, a story told of the wife of a lawyer, early in this century,
+having appropriated some valuable parchment deeds to make jelly, when
+she could not procure calves' feet. But the secret that it could be so
+made was carefully guarded by the possessors of it, and it was not until
+the introduction of Nelson's Gelatine that people were brought to
+believe that jelly could be made other than in the old-fashioned way.
+Even now there is a lingering superstition that there is more
+nourishment in jelly made of calves' feet than that made from Gelatine.
+The fact is, however, that Gelatine is equally nutritious from whatever
+source it is procured. Foreign Gelatine, as is well known, does
+sometimes contain substances which, if not absolutely deleterious, are
+certainly undesirable; but Messrs. Nelson warrant their Gelatine of
+equal purity with that derived from calves' feet.
+
+It is unnecessary to enlarge on the economy both in time and money of
+using Gelatine, or the more certain result obtained from it. If the
+recipe given for making "a quart of jelly" is closely followed, a most
+excellent and brilliant jelly will be produced. Many cooks get worried
+about their jelly-bags, and are much divided in opinion as to the best
+kind to use. It is not a point of great consequence whether a felt or
+close flannel is selected. We incline to the latter, which must be of
+good quality, and if the material is not thick it should be used double.
+
+When put away otherwise than perfectly clean and dry, or when stored in
+a damp place, flannel bags are sure to acquire a strong mouldy flavour,
+which is communicated to all jelly afterwards strained through them.
+
+The great matter, therefore, to observe in respect of the jelly-bag, is
+that it be put away in a proper condition, that is, perfectly free from
+all stiffness and from any smell whatever.
+
+As soon as the bag is done with, turn it inside out, throw it into a pan
+of boiling water, stir it about with a spoon until it is cleansed. Then,
+have another pan of boiling water, and again treat the bag in the same
+manner. Add as much cold water as will enable you to wring the bag out
+dry, or it can be wrung out in a cloth. This done, finally rinse in hot
+water, wring, and, if possible, dry the bag in the open air. See that it
+is perfectly free from smell; if not, wash in very hot water again. Wrap
+the bag in several folds of clean paper and keep it in a dry place.
+
+A thing to be observed is that, if the jelly is allowed to come very
+slowly to boiling-point it will be more effectually cleared, as the
+impurities of the sugar and the thicker portions of the lemons thus rise
+more surely with the egg than if this part of the process is too rapidly
+carried out. In straining, if the jelly is well made, it is best to
+pour all into the bag at one time, doing it slowly, so as not to break
+up the scum more than necessary. Should the jelly not be perfectly
+bright on a first straining, it should be kept hot, and slowly poured
+again through the bag. The contents of the bag should not be disturbed,
+nor should the slightest pressure be applied, as this is certain to
+cloud the jelly. If brandy is used, it should be put in after the jelly
+is strained, as by boiling both the spirit and flavour of it are lost.
+
+IN ORDER THAT JELLY MAY TURN OUT WELL, DO NOT PUT IT INTO THE MOULD
+UNTIL IT IS ON THE POINT OF SETTING. If attention is paid to this there
+will never be any difficulty in getting jelly to turn out of a mould,
+and putting it into hot water or using hot cloths will be unnecessary. A
+mould should be used as cold as possible, because then when the jelly
+comes into contact with it, it is at once set and cannot stick. Any kind
+of mould may be used. If the direction to put the jelly in _when just
+setting_ is followed, it will turn out as well from an earthenware as
+from a copper mould.
+
+It should be unnecessary to say that the utmost cleanliness is
+imperative to insure the perfection of jelly. So delicate a substance
+not only contracts any disagreeable flavour, but is rendered cloudy by
+the least touch of any greasy spoon, or by a stewpan which has not been
+properly cleansed.
+
+
+HOW TO USE GELATINE.
+
+There are a few points connected with the use of Gelatine for culinary
+purposes which cannot be too strongly impressed upon housekeepers and
+cooks.
+
+1. Gelatine should always be soaked in cold water till it is thoroughly
+saturated--say, till it is so soft that it will tear with the
+fingers--whether this is specified in the recipe or not.
+
+2. Nelson's Gelatine being cut very fine will soak in about an hour, but
+whenever possible it is desirable to give it a longer time. When
+convenient, it is a good plan to put Gelatine to soak over-night. It
+will then dissolve in liquid below boiling-point.
+
+When jelly has to be cleared with white of egg do not boil it longer
+than necessary. Two minutes is quite sufficient to set the egg and
+clarify the jelly.
+
+Use as little Gelatine as possible; that is to say, never use more than
+will suffice to make a jelly strong enough to retain its form when
+turned out of the mould. The prejudice against Gelatine which existed in
+former years was doubtless caused by persons unacquainted with its
+qualities using too large a quantity, and producing a jelly hard, tough,
+and unpalatable, which compared very unfavourably with the delicate
+jellies they had been accustomed to make from calves' feet, the delicacy
+of which arose from the simple fact that the Gelatine derived from
+calves' feet is so weak that it is almost impossible to make the jellies
+too strong.
+
+Persons accustomed to use Gelatine will know that its "setting" power is
+very much affected by the temperature. In the recipes contained in the
+following pages the quantity of Gelatine named is that which experience
+has shown to be best suited to the average temperature of this country.
+In hot weather and foreign climates a little more Gelatine should be
+added.
+
+
+TO MAKE A QUART OF BRILLIANT JELLY.
+
+Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water
+for two or three hours, and then add the same quantity of boiling water;
+stir until dissolved, and add the juice and peel of two lemons, with
+wine and sugar sufficient to make the whole quantity one quart; have
+ready the white and shell of an egg, well beaten together, or a packet
+of Nelson's Albumen, and stir these briskly into the jelly; boil for two
+minutes without stirring it; remove from the fire, allow it to stand two
+minutes, and strain through a close flannel bag. Let it be on the point
+of setting before putting into the mould.
+
+
+AN ECONOMICAL JELLY.
+
+For general family use it is not necessary to clear jelly through the
+bag, and a quart of excellent jelly can be made as follows: Soak one
+ounce of Nelson's Gelatine in half-a-pint of cold water for two or three
+hours, then add a 3d. packet of Nelson's Citric Acid and three-quarters
+of a pound of loaf sugar; pour on half-a-pint of boiling water and
+half-a-pint of sherry, orange or other wine (cold), and add one-twelfth
+part of a bottle of Nelson's Essence of Lemon; stir for a few minutes
+before pouring into the moulds.
+
+The effect of citric acid in the above quantity is to make the jelly
+clearer. When this is not of consequence, a third of a packet can be
+used, and six ounces of sugar. Wine can be omitted if desired, and water
+substituted for it. Ginger-beer makes an excellent jelly for those who
+do not wish for wine, and hedozone is also very good.
+
+
+JELLY WITH FRUIT.
+
+This is an elegant sweetmeat, and with clear jelly and care in moulding,
+can be made by inexperienced persons, particularly if Nelson's Bottled
+Jelly is used. If the jelly is home-made the recipe for making a "quart
+of jelly" will be followed. When the jelly is on the point of setting,
+put sufficient into a cold mould to cover the bottom of it. Then place
+in the centre, according to taste, any fine fruit you choose, a few
+grapes, cherries, strawberries, currants, anything you like, provided it
+is not too heavy to break the jelly. Put in another layer of jelly, and
+when it is set enough, a little more fruit, then fill up your mould with
+jelly, and let it stand for some hours.
+
+
+RIBBON JELLY.
+
+Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water
+for twenty minutes, then add the same quantity of boiling water. Stir
+until dissolved, and add the juice and peel of two lemons, with wine and
+sugar sufficient to make the whole quantity one quart. Have ready the
+white and shell of an egg, well beaten together, and stir these briskly
+into the jelly; then boil for two minutes without stirring, and remove
+it from the fire; allow it to stand two minutes, then strain it through
+a close flannel bag. Divide the jelly in two equal parts, leaving one
+pint of a yellow colour, and adding a few drops of prepared cochineal to
+colour the remainder a bright red. Put a small quantity of red jelly
+into a mould previously soaked in cold water. Let this set, then pour in
+a small quantity of the pale jelly, and repeat this until the mould is
+full, taking care that each layer is perfectly firm before pouring in
+the other. Put it in a cool place, and the next day turn it out. Or, the
+mould may be partly filled with the yellow jelly, and when this is
+thoroughly set, fill up with the red.
+
+Ribbon jelly and jelly of two colours can be made in any pretty fancy
+mould (there are many to be had for the purpose); of course one colour
+must always be perfectly firm before the other is put in, or the effect
+would be spoilt by the two colours running into each other. Ribbon jelly
+can be made with two kinds of Nelson's Bottled Jelly. The Sherry will be
+used for the pale, and Cherry or Port Wine jelly for the red colour.
+Thus an elegant jelly will be made in a few minutes.
+
+
+CLARET JELLY.
+
+Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes in
+half-a-pint of cold water, then dissolve. Add three-quarters of a pound
+of sugar, a pot of red-currant jelly, and a bottle of good ordinary
+claret, and stir over the fire till the sugar is dissolved. Beat the
+whites and shells of three eggs, stir them briskly into the preparation,
+boil for two minutes longer, take it off the fire, and when it has stood
+for two minutes pass it through the bag. This should be a beautiful red
+jelly, and perfectly clear.
+
+
+COFFEE JELLY.
+
+Soak an ounce of Nelson's Gelatine in half-a-pint of water for an hour
+or more, dissolve it in a pint-and-a-half of boiling water with
+half-a-pound of sugar. Clear it with white of egg, and run through a
+jelly-bag as directed for making "a quart of brilliant jelly." This
+done, stir in a tablespoonful, or rather more if liked, of Allen and
+Hanbury's Cafe Vierge, which is a very fine essence of coffee. Or,
+instead of dissolving the Gelatine in water, use strong coffee.
+
+
+COCOA JELLY.
+
+Make half-a-pint of cocoa from the nibs, taking care to have it clear.
+Soak half-an-ounce of Nelson's Gelatine in half-a-pint of water; add a
+quarter of a pound of sugar, dissolve, and clear the jelly with the
+whites and shells of two eggs in the usual way. Flavour with Nelson's
+Essence of Vanilla after the jelly has been through the bag.
+
+When a clear jelly is not required, the cocoa can be made of
+Schweitzer's Cocoatina, double the quantity required for a beverage
+being used. Mix this with half-an-ounce of Nelson's Gelatine and flavour
+with vanilla.
+
+
+ORANGES FILLED WITH JELLY.
+
+Cut a small round from the stalk end of each orange, and scoop out the
+inside. Throw the skins into cold water for an hour to harden them,
+drain, and when quite dry inside, half fill with pink jelly. Put in a
+cool place, and when the jelly is firm, fill up with pale jelly or
+blanc-mange; set aside again, and cut into quarters before serving.
+Arrange with a sprig of myrtle between each quarter. Use lemons instead
+of oranges if preferred.
+
+
+ORANGE FRUIT JELLY.
+
+Boil half-a-pound of lump sugar in a gill of water until melted. Stir in
+half-an-ounce of Nelson's Gelatine previously soaked in a gill of cold
+water; when it is dissolved beat a little, and let it stand until cold.
+Rub four lumps of sugar on the peel of two fine oranges, so as to get
+the full and delicate flavour; add this sugar with the juice of a lemon
+and sufficient orange juice strained to make half-a-pint to the above.
+Beat well together, and when on the point of setting, add the fruit of
+two oranges prepared as follows: Peel the oranges, cut away all the
+white you can without drawing the juice, divide the orange in quarters,
+take out seeds and all pith, and cut the quarters into three or four
+pieces. Mix these with the jelly, which at once put into a mould,
+allowing it to stand a few hours before turning out.
+
+
+APPLE JELLY.
+
+Take one pound of apples, peel them with a sharp knife, cut them in two,
+take out the core, and cut the fruit into small pieces. Place the apples
+in a stewpan, with three ounces of lump sugar, half-a-pint of water, a
+small teaspoonful of Nelson's Citric Acid, and six drops of Nelson's
+Essence of Lemon. Put the stewpan on the fire, and boil the apples till
+they are quite tender, stirring occasionally to prevent the fruit
+sticking to the bottom of the pan; or the apples can be steamed in a
+potato-steamer, afterwards adding lemon-juice and sugar. Soak an ounce
+of Nelson's Gelatine in a gill of cold water, dissolve it, and when the
+apples are cooked to a pulp, place a hair sieve over a basin and rub the
+apples through with a wooden spoon; stir the melted Gelatine into the
+apples, taking care that it is quite smoothly dissolved. If liked,
+colour part of the apples by stirring in half a spoonful of cochineal
+colouring.
+
+Rinse a pint-and-a-half mould in boiling water, and then in cold water;
+ornament the bottom of the mould with pistachio nuts cut in small
+pieces, or preserved cherries, according to taste. When on the point of
+setting put the apples into the mould, and if any part of the apples are
+coloured, fill the mould alternately with layers of coloured and plain
+apples. Stand the mould aside in a cool place to set the apples, then
+turn out the jelly carefully on a dish, and send to table with cream
+whipped to a stiff froth.
+
+
+LEMON SPONGE.
+
+To an ounce of Nelson's Gelatine add one pint of cold water, let it
+stand for twenty minutes, then dissolve it over the fire, add the rind
+of two lemons thinly pared, three-quarters of a pound of lump sugar,
+and the juice of three lemons; boil all together two minutes, strain it
+and let it remain till nearly cold, then add the whites of two eggs well
+beaten, and whisk ten minutes, when it will become the consistence of
+sponge. Put it lightly into a glass dish immediately, leaving it in
+appearance as rocky as possible.
+
+This favourite sweetmeat is also most easily and successfully made with
+Nelson's Lemon Sponge. Dissolve the contents of a tin in half-a-pint of
+boiling water, let it stand until it is on the point of setting, then
+whip it until very white and thick.
+
+If any difficulty is experienced in getting the Lemon Sponge out of the
+tin, set it in a saucepan of boiling water for fifteen minutes. In cold
+weather also, should the sponge be slow in dissolving, put it in a
+stewpan with the boiling water and stir until dissolved; but do not boil
+it. It is waste of time to begin whipping until the sponge is on the
+point of setting. A gill of sherry may be added if liked, when the
+whipping of the sponge is nearly completed. Put the sponge into a mould
+rinsed with cold water. It will be ready for use in two or three hours.
+A very pretty effect is produced by ornamenting this snow-white sponge
+with preserved barberries, or cherries, and a little angelica cut into
+pieces to represent leaves.
+
+
+STRENGTHENING JELLY.
+
+Put one ounce each of sago, ground rice, pearl barley, and Nelson's
+Gelatine--previously soaked in cold water--into a saucepan, with two
+quarts of water; boil gently till the liquid is reduced one-half. Strain
+and set aside till wanted. A few spoonfuls of this jelly may be
+dissolved in broth, tea, or milk. It is nourishing and easily digested.
+
+
+DUTCH FLUMMERY.
+
+To an ounce and a half of Nelson's Patent Gelatine add a pint of cold
+water; let it steep, then pour it into a saucepan, with the rinds of
+three lemons or oranges; stir till the Gelatine is dissolved; beat the
+yolk of three eggs with a pint of good raisin or white wine, add the
+juice of the fruit, and three-quarters of a pound of lump sugar. Mix the
+whole well together, boil one minute, strain through muslin, stir
+occasionally till cold; then pour into moulds.
+
+
+ASPIC JELLY.
+
+Were it not for the trouble of making Aspic Jelly, it would be more
+generally used than it is, for it gives not only elegance but value to a
+number of cold dishes. We have now the means of making this with the
+greatest ease, rapidity, and cheapness. Soak an ounce of Nelson's
+Gelatine in a pint of cold water, dissolve it in a pint of boiling
+water, add a large teaspoonful of salt, a tablespoonful of French
+vinegar, and the contents of a tin of Nelson's Extract of Meat dissolved
+in a gill of boiling water. Wash the shell of an egg before breaking it,
+beat up white and shell to a strong froth, and stir into the aspic. Let
+it come slowly to the boil, and when it has boiled two minutes, let it
+stand for another two minutes, then strain through a flannel bag kept
+for the purpose. If a stiff aspic is required, use rather less water.
+
+
+HOW TO MAKE A JELLY-BAG.
+
+The very stout flannel called double-mill, used for ironing blankets, is
+a good material for a jelly-bag. Take care that the seam of the bag be
+stitched twice, to secure the jelly against unequal filtration. The bag
+may, of course, be made any size, but one of twelve or fourteen inches
+deep, and seven or eight across the mouth, will be sufficient for
+ordinary use. The most convenient way of using the bag is to tie it upon
+a hoop the exact size of the outside of its mouth, and to do this tape
+should be sewn round it at equal distances.
+
+If there is no jelly-bag in a house, a good substitute may be made thus:
+Take a clean cloth folded over corner-ways, and sew it up one side,
+making it in the shape of a jelly-bag. Place two chairs back to back,
+then take the sewn-up cloth and hang it between the two chairs by
+pinning it open to the top bar of each chair. Place a basin underneath
+the bag. Here is another substitute: Turn a kitchen stool upside down,
+and tie a fine diaper broth napkin, previously rinsed in hot water, to
+the four legs, place a basin underneath and strain through the napkin.
+
+
+
+
+CREAMS.
+
+***
+
+
+The careful housekeeper of modern times has been accustomed to class
+creams among the luxuries which can only be given on special occasions,
+both because they take so much time and trouble to make, and because the
+materials are expensive. It is, nevertheless, possible to have excellent
+creams made on a simple plan and at a moderate cost. Cream of a superior
+kind is now everywhere to be had in jars, condensed milk answers well,
+and by the use of Nelson's Gelatine, and any flavouring or syrup,
+excellent creams can be made. Our readers will find that the method of
+the following recipes is simple, the cost moderate, and the result
+satisfactory. A hint which, if acted on, will save time and trouble, may
+be given to inexperienced persons intending to make creams similar to
+Lemon Cream, which is light and frothy. Do not add the lemon-juice until
+the mixture of cream and lemon-juice is nearly cold, and do not commence
+whipping until it is on the point of setting.
+
+Delicious and inexpensive creams can be made by dissolving any of
+Nelson's Tablet Jellies in half the quantity of water given in the
+directions for making the jelly, and adding cream, either plain or
+whipped, in the same way as directed for Orange Cream and Cherry
+Cream.
+
+
+LEMON CREAM.
+
+Soak an ounce of Nelson's Gelatine in half-a-pint of milk, dissolve it
+in a pint of boiling milk with a quarter of a pound of lump sugar. When
+nearly cold, add a gill of lemon-juice and whisk the cream until it is
+light and sponge-like. Then stir in a gill of whipped cream, put into a
+mould, and let it stand for two or three hours.
+
+Or, dissolve a pint tablet of Nelson's Lemon Tablet Jelly in half-a-pint
+of hot water. When cool, add to it half-a-pint of cream, and whisk
+together until on the point of setting, when mould it.
+
+
+STRAWBERRY CREAM.
+
+Dissolve an ounce of Nelson's Gelatine, previously soaked in a gill of
+cold water, in a pint of hot milk. When it is so nearly cold as to be on
+the point of setting, add half-a-pint of strawberry syrup, and
+sufficient rose colouring to make it a delicate pink; whisk the cream
+until it is light and frothy, stir in lightly a gill of whipped cream,
+then mould it.
+
+A good syrup can be made for this cream by putting half-a-pound of
+strawberry and half-a-pound of raspberry jam into half-a-pint of boiling
+water, and, after having well stirred it, rubbing it through a fine
+sieve. The syrup should not be too sweet, and the addition of the juice
+of one or two lemons, or a little citric acid, will be an advantage.
+
+Creams, which have cochineal colouring in them, should not be put into
+tin moulds, as this metal turns them of a mauve shade. Breton's Rose
+Colouring is recommended, because it is prepared from vegetables, and is
+free from acid.
+
+
+ORANGE CREAM.
+
+Dissolve a pint tablet of Nelson's Orange Tablet Jelly in half-a-pint of
+hot water. When cool, mix with it half-a-pint of cream or milk, and whip
+together until the cream is on the point of setting.
+
+
+IMITATION LEMON CREAM.
+
+This will be found useful when cream is not to be had. Put the thin peel
+of two lemons into half-a-pint of boiling water, and when it has stood a
+little, dissolve half-a-pound of loaf sugar in it. When nearly cold, add
+three eggs, the yolks and whites well beaten together, and the juice of
+the lemons. Strain this into a stewpan, and stir until it is well
+thickened. After taking from the fire, stir occasionally until cold,
+then mix into it a quarter of an ounce of Nelson's Gelatine soaked and
+dissolved in half a gill of water, also nearly cold.
+
+
+APRICOT CREAM.
+
+Drain the juice from a tin of preserved apricots, add to it an equal
+quantity of water; make a syrup by boiling with this half-a-pound of
+lump sugar until it begins to thicken; then put in the apricots and
+simmer them gently for ten minutes. Drain away the syrup, and put both
+it and the fruit aside separately for use as directed.
+
+Dissolve an ounce of Nelson's Gelatine, previously soaked, in a quart of
+boiling milk lightly sweetened, and, when at the point of setting, put a
+teacupful of it gently into a mould, then a layer of the apricots; wait
+a minute or two before putting in another cup of cream, then fill up the
+mould with alternate layers of fruit and cream. Let the cream stand some
+hours before turning out, and when it is on its dish pour round it the
+syrup of apricots.
+
+
+PINEAPPLE CREAM.
+
+Drain the syrup from a tin of pineapple, boil it down to half. Cut the
+best part of the pineapple into neat little squares, pound the
+remainder, which press through a strainer. Make a custard with
+half-a-pint of milk and three yolks of eggs. Measure the quantity of
+syrup and fruit juice, and dissolve Nelson's Gelatine in the proportion
+of half-an-ounce to a pint of it and custard together. Mix the gelatine
+with the custard, then put in the pieces of pineapple, and when it is
+cold the syrup, the juice, and two tablespoonfuls of whipped cream. Have
+ready a little of Nelson's Bottled Cherry or Port Wine Jelly melted in a
+fancy mould, which turn round so that it adheres to the sides, and when
+the first quantity is set, put in a little more. As the cream is on the
+point of setting, put it into the mould and allow it to stand until
+firm. When turned out, ornament the cream with the remainder of the
+bottled jelly lightly chopped.
+
+
+PALACE CREAM.
+
+Make a custard of three eggs and a pint-and-a-half of milk sweetened,
+when it is ready dissolve in it an ounce of Nelson's Gelatine,
+previously soaked in half-a-pint of milk. When made, the quantity of
+custard should be fully a pint-and-a-half, otherwise the cream may be
+too stiff. When the cream is cool, put a little into a mould, previously
+ornamented with glace cherries and little pieces of angelica to
+represent leaves. The fruit is all the better if soaked in a little
+brandy, as are the cakes, but milk can be used for these last. Put a
+portion of two ounces of sponge-cakes and one ounce of ratafias on the
+first layer of cream, keeping it well in the centre, and then fill up
+the mould with alternate layers of cakes and cream. When turned out, a
+little liqueur or any kind of syrup can be poured round the cream.
+
+
+FRUIT CREAM.
+
+Strain the juice from a bottle of raspberries and currants on to
+three-quarters of a pound of loaf sugar, boil up, then simmer for
+half-an-hour. Mix the fruit and a large tablespoonful of raspberry jam
+with the syrup, and rub it through a hair sieve. Dissolve Nelson's
+Gelatine, in the proportion of half-an-ounce to a pint of the fruit, in
+a little water, stir well together. When cold put it into a border
+mould, and as soon as it is firm turn out and fill the centre with a
+cream, which make with half-an-ounce of Nelson's Gelatine and three
+gills of milk, sweetened and flavoured with Nelson's Essence of Vanilla.
+Whisk until cool, when stir in a gill of whipped cream.
+
+
+MANDARIN CREAM.
+
+Dissolve half-an-ounce of Nelson's Gelatine, previously soaked in
+half-a-pint of cold milk, in half-a-pint of sweetened boiling milk or
+cream. Dissolve a pint bottle of Cherry Jelly as directed. When the last
+is on the point of setting put a layer into a mould, then a layer of the
+cream, each of these about an inch deep, and fill up the mould in this
+way. This quantity of material will make two handsome moulds, suitable
+for a supper party.
+
+
+BLANC-MANGE.
+
+To an ounce of Nelson's Gelatine add half-a-pint of new milk, let it
+soak for twenty minutes, boil two or three laurel leaves in a pint of
+cream and half-a-pint of milk; when boiling pour over the soaked
+gelatine, stir it till it dissolves, add four or five ounces of lump
+sugar and a little brandy if approved; strain it through muslin, stir
+occasionally till it thickens, and then put it into moulds.
+
+
+SOLID SYLLABUB.
+
+Soak an ounce of Nelson's Gelatine twenty minutes in three-quarters of a
+pint of water, add the juice and peel of two large lemons, a quarter of
+a pint of sherry, five or six ounces of lump sugar; boil the above two
+minutes, then pour upon it a pint of warm cream, stir it quickly till it
+boils, then strain and stir till it thickens, and pour it into moulds.
+
+
+CHARLOTTE RUSSE.
+
+Line a plain mould at the bottom and sides with sponge finger-biscuits,
+fill it with strawberry cream, or cream made as directed in the several
+recipes. If the weather is warm it will be necessary to place the
+Charlotte on ice for an hour or two, but in the winter it will turn out
+without this. The biscuits for a Charlotte Russe should be made quite
+straight, and in arranging them in the mould they should lap slightly
+one over the other.
+
+
+BADEN-BADEN PUDDING.
+
+Dissolve an ounce of Nelson's Gelatine, previously soaked in half-a-pint
+of cold milk, in a pint-and-a-half of boiling milk; when it is nearly
+cold stir into it an ounce of rice, well boiled or baked; flavour the
+pudding to taste, and when on the point of setting put it into a mould
+and let it stand for two or three hours; serve plain or with stewed
+fruit.
+
+
+CHERRY CREAM.
+
+Dissolve a pint tablet of Nelson's Cherry Tablet Jelly in half-a-pint of
+hot water. When cool, mix with it half-a-pint of cream or milk, and whip
+together until the cream is on the point of setting.
+
+
+VELVET CREAM.
+
+Soak three-quarters of an ounce of Nelson's Patent Gelatine in
+half-a-pint of sherry or raisin wine, then dissolve it over the fire,
+stirring all the time; rub the rinds of two lemons with six ounces of
+lump sugar, add this, with the juice, to the hot solution, which is then
+to be poured gently into a pint of cream; stir the whole until quite
+cold, and then put into moulds.
+
+This can be made with a pint of boiling milk, in which an ounce of
+Nelson's Gelatine, previously soaked in half-a-pint of cold milk, has
+been dissolved, and flavoured and sweetened.
+
+
+ITALIAN CREAM.
+
+Take three-quarters of an ounce of Nelson's Patent Gelatine and steep it
+in half-a-pint of cold water; boil the rind of a lemon, pared thinly, in
+a pint of cream; add the juice of the lemon and three tablespoonfuls of
+raspberry or strawberry syrup to the soaked Gelatine; then pour the hot
+cream upon the above ingredients, gently stirring the while. Sweeten to
+taste, and add a drop or two of prepared cochineal. Whisk till the
+mixture is thick, then pour into moulds.
+
+
+CHEESE AND MACARONI CREAM.
+
+Boil two ounces of macaroni, in water slightly salted, until tender,
+when drain; cut it into tiny rings, and put it into a stewpan with
+half-a-pint of milk or cream, keeping it hot on the stove without
+boiling for half-an-hour. Soak and dissolve half-an-ounce of Nelson's
+Gelatine in half-a-pint of milk, and when this and the macaroni are
+cold, stir together, add two ounces of grated Parmesan cheese, with salt
+and cayenne pepper to taste. Stir occasionally until the cream is on the
+point of setting, when mould it. Should the cream be absorbed by the
+macaroni, more must be added to bring the whole quantity of liquid to
+one pint. If preferred, rice well boiled or baked in milk, or vermicelli
+paste, can be substituted for the macaroni.
+
+
+COFFEE CREAM.
+
+Dissolve an ounce of Nelson's Gelatine, previously soaked in
+half-a-pint of cold milk, in a pint-and-a-half of boiling milk with two
+ounces of sugar; stir in sufficient strong Essence of Coffee to flavour
+it, and when on the point of setting put it into a mould.
+
+
+CHOCOLATE CREAM.
+
+Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve in
+it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of
+cold milk, and stir into it three teaspoonfuls of Schweitzer's
+Cocoatina, dissolved in half-a-pint of boiling milk. Beat until on the
+point of setting, and put the cream into a mould. A few drops of
+Nelson's Essence of Vanilla can be added with advantage.
+
+
+CHARTREUSE OF ORANGES.
+
+Peel four or five oranges, carefully take out the divisions which put on
+a hair sieve in a cool place to drain all night. Melt a little Nelson's
+Bottled Orange Jelly, pour it into a saucer and dip in each piece of
+orange, which arrange in a close circle round the bottom of a small
+pudding-basin. Keep the thick part of the orange downwards in the first
+row, in the next put them the reverse way. Continue thus until the basin
+is covered. Pour in a little of the melted jelly, then of cream, made by
+mixing a quarter of an ounce of Nelson's Gelatine soaked and dissolved
+in a gill of milk, into a gill of rich cream, sweetened. Fill up the
+basin with alternate layers of jelly and cream, allowing each of these
+to set before the other is put in, making the jelly layers last. The
+Chartreuse will turn out easily if the jelly is gently pressed from the
+basin all round. Garnish with two colours of Nelson's Bottled Jelly
+lightly chopped.
+
+
+FIG CREAM.
+
+Preserved green figs are used for this cream--those of Fernando
+Rodrigues are excellent. Place the figs in a plain mould, and pour in
+gently, when on the point of setting, a cream made with a pint of cream
+and half-an-ounce of Nelson's Gelatine, and lightly sweetened. When the
+cream is turned out of the mould, pour round it the syrup in which the
+figs were preserved.
+
+
+CHAMPAGNE CREAM.
+
+Although this is properly a jelly, when well made it eats so rich that
+it is usually called cream. It is chiefly used in cases of illness, when
+it is desirable to administer champagne in the form of jelly. Soak
+half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it
+in a stewpan with one or two ounces of sugar, according as the jelly is
+required sweet or otherwise. When cool, add three gills of champagne and
+two tablespoonfuls of lemon juice, whip until it is beginning to set and
+is light and frothy; put into a mould, and it will be ready for use in
+two hours, if put in a cold place.
+
+
+ORANGE MOUSSE.
+
+Rub the zest of the peel of two oranges on to a quarter of a pound of
+lump sugar, which boil with half-a-gill of water to a thick syrup. Beat
+the juice of three large oranges with two whole eggs, and having
+whisked them slightly, add the syrup and Nelson's Gelatine, dissolved,
+in the proportion of half-an-ounce to a pint of liquid. Whisk the
+mixture over a saucepan of hot water until it is warm, then place the
+basin in another with cold water and continue whisking until it is
+beginning to set, when put it into a fancy mould.
+
+
+STRAWBERRY TRIFLE.
+
+Put a layer of strawberry jam at the bottom of a trifle dish. Dissolve a
+half-pint tablet of Nelson's Raspberry Jelly, and when it is set break
+it up and strew it over the jam. Upon this lay sponge finger biscuits
+and ratafia cakes, and pour over just enough new milk to make them soft.
+Make a thick custard, flavoured with Nelson's Essence of Vanilla, and
+spread it over the cakes. Finally place on the top a handsome quantity
+of cream, whisked with a little powdered sugar and flavoured with
+vanilla.
+
+
+WHIPPED CREAM.
+
+To half-a-pint of cream put a tablespoonful of fine sifted sugar, add
+sufficient of any of Nelson's Essences to give it a delicate flavour.
+With a whisk or wire spoon, raise a froth on the cream, remove this as
+soon as it rises, put it on a fine hair, or, still better, lawn sieve;
+repeat this process until the cream is used up. Should the cream get
+thick in the whisking, add a very little cold water. Put the sieve
+containing the whisked cream in a basin and let it stand for some hours,
+which will allow it to become more solid and fit for such purposes as
+filling meringues.
+
+
+
+
+CAKES.
+
+***
+
+
+The proper beating of the whites of the eggs is an important matter in
+cake-making. There are a number of machines for this purpose, which are
+in turn eagerly adopted by inexperienced persons; but for private use
+not one of them is comparable to hand-beating. When once the knack of
+beating eggs is acquired but little labour is needed to bring them to
+the right consistency; indeed, the most successful result is that which
+is the most rapidly attained. The whites of eggs for beating should be
+fresh, and should be carefully separated from the yolks by passing and
+repassing them in the two halves of the shell. It is best to beat the
+whites immediately they are broken, but if this is not possible, they
+must be kept in a cool place until wanted. If ice is at hand, it will be
+found advantageous to keep the eggs in it. In well-furnished kitchens a
+copper beating-bowl is provided; it should not be tinned, as contact
+with this metal will blacken the eggs; for this reason, the whisk, if of
+iron wire, should not be new. An earthenware bowl with circular bottom,
+and sufficiently large to admit of a good stroke in beating, answers the
+purpose perfectly well. A pinch of salt may be added to the whites, and
+if an inexperienced beater finds them assume a granulated appearance, a
+little lemon-juice will remedy it.
+
+Begin by beating gently, increasing the pace as the egg thickens. As it
+is the air mixing with the albumen of the eggs which causes them to
+froth, it is necessary to beat them in a well-ventilated and cool place,
+so that they may absorb as much air as possible.
+
+If these simple and important conditions are observed, the whites of a
+dozen eggs may be beaten to the strongest point, without fatigue to the
+operator, in five minutes. When the whites are properly beaten they
+should turn out of the bowl in one mass, and, after standing a little
+while, will not show signs of returning to their original state.
+
+In order more easily to make cakes and biscuits into the composition of
+which almonds and cocoa-nut enter largely, manufacturers supply both of
+these pounded or desiccated. It is, however, preferable to prepare the
+former fresh, and much time and trouble may be saved in passing almonds
+through Kent's Combination Mincer, 199, High Holborn, instead of
+laboriously pounding them in a mortar. The result is, besides, more
+satisfactory, the paste being smoother than it can otherwise be made in
+domestic practice.
+
+Cakes of the description for which we now give recipes cannot be made
+well unless the materials are properly prepared and thoroughly beaten.
+It is clear that if eggs are not beaten to such a consistency that they
+will bear the weight of the other ingredients, the result must be a
+heavy cake.
+
+Currants for cakes, after they have been washed and picked, should be
+scalded, in order to swell them and make them more tender.
+
+Put the currants into a basin, pour boiling water over them, cover the
+basin with a plate; after they have stood a minute, drain away the water
+and throw the fruit on a cloth to absorb the moisture. Put the currants
+on a dish or plate in a very cool oven, turning occasionally until
+thoroughly dry; dust a little flour over them, and they will be ready
+for use.
+
+Castor sugar for cakes works more easily when it is fine. For superior
+cakes raw sugar will not answer.
+
+
+POUND CAKE.
+
+One pound fresh butter, one pound Vienna flour, six eggs (or seven, if
+small), one pound castor sugar, quarter of a pound almonds cut small,
+half-a-pound of currants or sultanas, three ounces of candied peel, a
+few drops of essence of ratafia.
+
+The butter to be beaten to a cream. If it is hard warm the pan. Add the
+sugar gradually; next the eggs, which must previously be well beaten up;
+then sift in the flour; and, last of all, put in fruit, almonds, and
+flavouring.
+
+This cake takes about half-an-hour to mix, as all the ingredients must
+be well beaten together with an iron spoon from left to right. Bake in
+small tins, for about forty minutes, in a moderate oven.
+
+
+PLAIN POUND CAKE.
+
+Half-a-pound of fresh butter, three eggs, one pound of Vienna flour, one
+pound of castor sugar, a quarter of a pound of almonds cut small,
+half-a-pound of currants, three ounces of candied peel, a few drops of
+essence of ratafia.
+
+Beat the butter to a cream, from left to right, and mix in the sugar
+gradually. Beat the eggs up, and mix them with half-a-pint of new milk;
+stir into the butter; then add the flour; and, last of all, the fruit.
+
+
+SAVOY SPONGE CAKE.
+
+Beat half-a-pound of finely sifted sugar with the yolks of four eggs
+until you have a thick batter, stir in lightly six ounces of fine dry
+sifted flour, then the whites of the eggs beaten to a very strong froth.
+Have ready a tin which has been lightly buttered, and then covered with
+as much sifted sugar as will adhere to it. Pour in the cake mixture,
+taking care the tin is not more than half full, and bake for
+half-an-hour.
+
+
+LEMON SAVOY SPONGE.
+
+Half-a-pound of loaf sugar, rub some of the lumps on the peel of two
+lemons, so as to get all the flavour from them; dissolve the sugar in
+half a gill of boiling water; add the juice of the lemons, or one of
+them if a large size, and beat with the yolks of four eggs until very
+white and thick; stir in a quarter of a pound of fine flour, beat the
+whites of the eggs to a strong froth, and mix as thoroughly but as
+lightly as possible; butter and sift sugar over a mould, nearly fill it
+with cake mixture, and bake at dark yellow paper heat for thirty
+minutes.
+
+
+MACAROONS.
+
+Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold
+water to a strong froth, mix in half-a-pound of finely-sifted sugar and
+two ounces each of pounded sweet and bitter almonds. Flour a
+baking-sheet, and lay on it sheets of wafer-paper, which can be bought
+at the confectioner's, and drop on to them at equal distances, a small
+piece of the paste. Bake in a moderate oven for ten minutes, or until
+the macaroons are crisp and of a golden colour. When done cut round the
+wafer-paper with a knife, and put the cakes on a sieve to dry.
+
+In following recipes for this class of cake some judgment is required in
+the choice of the sugar, and the result will vary greatly according as
+this is of the right sort, or otherwise. A little more or less sugar may
+be required, and only practice can make perfect in this matter. As a
+general direction, it may be given that the sugar must be of the finest
+quality, and be very finely sifted, but not flour-like.
+
+
+COCOA-NUT CAKES.
+
+Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold
+water to a strong froth, mix with it a quarter of a pound of finely
+sifted sugar, and two ounces of Edwards' Desiccated Cokernut. Put sheets
+of wafer-paper on a baking-tin, drop small pieces of the cake mixture on
+to it, keeping them in a rocky shape. Bake in a moderate oven for ten
+minutes, or until crisp.
+
+
+CHOCOLATE CAKES.
+
+Whisk a packet of Nelson's Albumen with three teaspoonfuls of cold water
+to the strongest possible froth, mix in half-a-pound of finely sifted
+sugar, two teaspoonfuls of Schweitzer's Cocoatina, and six drops of
+Nelson's Essence of Vanilla; sift paper thickly with sugar, and drop
+small teaspoonfuls of the mixture at equal distances on it, allowing
+space for the cakes to spread a little. Bake for ten minutes in a
+moderate oven.
+
+
+COCOA-NUT ROCK.
+
+Boil half-a-pound of loaf sugar in a gill of water until it is beginning
+to return again to sugar, when cool add a packet of Nelson's Albumen
+whisked to a strong froth with three teaspoonfuls of water, and stir in
+a quarter of a pound of Edwards' Desiccated Cokernut. Spread the
+mixture, not more than an inch thick, in a greased pudding-tin, and
+place in a cool oven to dry. When done cut in neat squares, and keep in
+tins in a cool, dry place.
+
+
+SUGAR ICING.
+
+No icing can be successfully done unless the sugar is of the finest
+kind, perfectly white, and so finely sifted as hardly to be
+distinguished by the eye from potato-flour. Such sugar can now generally
+be procured of the best grocers at a moderate price. The process of
+sifting the sugar at home is somewhat slow and troublesome, but by so
+doing a perfectly pure article is secured. After being crushed the sugar
+should be passed through sieves of varying fineness, and, finally,
+through one made for the purpose, or failing this, very fine muslin will
+answer. When the sugar has been sifted at home, and it is certain there
+is no admixture of any kind with it, a small quantity of "fecule de
+pommes de terre" (potato-flour) may be added; it reduces sweetness, and
+does not interfere with the result of the process. If the sugar is not
+sifted very fine a much longer time will be required to make the icing,
+and in the end it will not look so smooth as it ought to do.
+Confectioners use pyroligneous acid instead of lemon-juice, and there is
+no objection to it in small quantities. To make the icing, beat up a
+packet of Nelson's Albumen dissolved with three teaspoonfuls of cold
+water, work in by degrees one pound of fine icing sugar, adding a
+teaspoonful of lemon-juice or a few drops of pyroligneous acid, which
+will assist in keeping the icing white, or a slight tinge of stone-blue
+will have the same effect. If potato-flour is used, mix it thoroughly
+with the sugar before adding it to the white of egg. A little more or
+less sugar may be required, as the result is in great measure determined
+by the method of the operator; and when the paste is perfectly smooth,
+and will spread without running, it is fit for use. For icing large
+cakes confectioners use a stand which has a revolving board, so that
+cakes can conveniently be turned about; failing this, an ordinary board
+or inverted plate can be made to answer. As soon as the icing is spread
+on the cake it must be dried in an oven with the door open. It is
+sometimes found sufficient to keep the cake in a hot room for some
+hours. If too great heat is used the icing will crack.
+
+
+ALMOND PASTE.
+
+Blanch one pound of sweet and two ounces of bitter almonds, pound them
+in a mortar, adding a little rose-water as you go on, to prevent oiling;
+and when all the almonds are reduced to a perfectly smooth paste, mix
+them with an equal weight of icing sugar. Moisten the paste with a
+packet of Nelson's Albumen dissolved in three teaspoonfuls of cold
+water, and spread it evenly on the cake, allowing it to become dry and
+firm before spreading the icing over it. This paste can be used for
+making several kinds of cakes and sweetmeats, and without the Albumen
+can be kept in bottles for some time. Almond paste can be made from
+bitter almonds which have been infused in spirit to make an extract for
+flavouring, and in this case no sweet almonds will be required.
+
+
+
+
+BEVERAGES.
+
+***
+
+
+Among the most useful preparations which have ever been introduced to
+the public for the immediate production of delicious beverages, are
+NELSON'S BOTTLED JELLIES. These beverages are highly approved for
+ordinary use at luncheon and dinner, as well as for afternoon and
+evening entertainments, and have a special value for invalids, as they
+contain nourishment and are at the same time very refreshing. When
+required for use, dissolve a bottle of the jelly, and mix with it five
+times its bulk of water, the beverage can then be used either hot or
+cold; if in standing it should be slightly thickened it will only be
+necessary briskly to stir it with a spoon. Lemon, orange, and cherry
+jelly, with the addition of water as directed, will be found superior to
+any other beverage of the kind, and specially excellent for children's
+parties.
+
+The following "cups" are delicious made with the jelly as directed.
+
+CLARET CUP, made merely with seltzer water, claret, and PORT WINE JELLY,
+will be found superior to the ordinary preparation. A little sugar may
+be added if desired. To a bottle of claret and a pint of seltzer-water
+use a half-pint bottle of PORT WINE JELLY, stir briskly until well
+mixed, put in a sprig of balm and borage, three thick slices of
+cucumber; place the vessel containing the claret cup covered over on
+ice for an hour; strain out the herbs before serving.
+
+BADMINTON CUP is made with Burgundy, in the same way as the above, with
+the addition of a bottle of ORANGE JELLY.
+
+CHAMPAGNE CUP requires equal quantities of the wine and seltzer-water,
+with a bottle of ORANGE JELLY.
+
+CIDER CUP is made with a pint and a half of cider, a bottle of
+soda-water, and a bottle of either ORANGE, LEMON, or SHERRY JELLY.
+
+CHERRY CUP.--Half-a-pint of claret, a quart of soda-water, and a
+half-pint bottle of CHERRY JELLY.
+
+
+MULLED PORT WINE.
+
+Dissolve a bottle of Port Wine Jelly and add to it four times its bulk
+of boiling water with a little nutmeg, and, if liked, a crushed clove.
+
+
+LEMONADE.
+
+Half-a-teaspoonful of Nelson's Citric Acid dissolved in a quart of
+water, with a sliced lemon and sweetened with sugar, forms a good
+lemonade, and is a cooling and refreshing drink. A small pinch of the
+Citric Acid dissolved in a tumbler of water with a little sugar and a
+pinch of bicarbonate of potash, makes an effervescing draught. These
+acidulated drinks are exceedingly useful for allaying thirst; and as
+refrigerants in feverish and inflammatory complaints they are
+invaluable.
+
+
+LEMONADE (A NEW RECIPE).
+
+Dissolve three-quarters of a pound of loaf sugar and the contents of a
+threepenny packet of Nelson's Citric Acid in a quart of boiling water;
+then add two quarts of fresh cold water and one-twelfth part of a bottle
+of Nelson's Essence of Lemon. The above quantity of sugar may be
+increased or decreased according to taste.
+
+
+GINGERADE.
+
+Crush an ounce of whole ginger, pour over it a quart of boiling water,
+cover the vessel, and let the infusion stand until cold. (The Extract of
+Ginger may be used in place of this infusion). Strain through flannel;
+add a teaspoonful of Nelson's Citric Acid, six drops of Nelson's Lemon
+Flavouring, and a quarter of a pound of lump sugar; stir until
+dissolved, and the Gingerade will be ready.
+
+
+AN EXTRACT OF GINGER FOR FAMILY USE.
+
+An Extract of Ginger made as follows is most useful for family purposes,
+and can be substituted for the infusion in Gingerade. Crush half-a-pound
+of fine whole ginger in the mortar, or cut into small pieces. Put into a
+bottle with half-a-pint of unsweetened gin, let it stand for a month,
+shaking it occasionally, then drain it off into another bottle, allowing
+it to stand until it has become clear, when it will be fit for use.
+
+
+LEMON SYRUP.
+
+Boil a pound of fine loaf sugar in a pint-and-a-half of water. Remove
+all scum as it rises, and continue boiling gently until the syrup begins
+to thicken and assumes a golden tinge, then add a pint of strained
+lemon-juice or a packet of Nelson's Citric Acid dissolved in water, and
+allow both to boil together for half-an-hour. Pour the syrup into a jug,
+to each pint add one-twelfth part of a bottle of Nelson's Essence of
+Lemon, and when cold bottle and cork well.
+
+The juice of Seville oranges may be made into a syrup in the same way as
+that of lemons, or lemon and orange juice may be used in equal
+quantities. These syrups are useful for making summer drinks, and for
+invalids as lemonade or orangeade.
+
+
+MILK BEVERAGE.
+
+A very agreeable and useful beverage is made by dissolving a quarter of
+an ounce of Nelson's Gelatine in a pint of milk. A spoonful of cream
+can, if preferred, be used with a bottle of soda-water. For invalids,
+this beverage can be used instead of tea or coffee, and may be
+preferable in many cases on account of the nourishment it contains; it
+will also be found an excellent substitute, taken hot, for wine-whey, or
+posset, as a remedy for a cold. For summer use, Milk Beverage is
+delicious, and may be flavoured with raspberry or strawberry syrup. If
+on standing it should thicken, it will only be necessary briskly to beat
+it up with a spoon.
+
+
+CITRIC ACID.
+
+This acid exists in the juice of many fruits, such as the orange,
+currant, and quince, but especially in that of the lemon. It is chiefly
+made from the concentrated juice of lemons, imported from Sicily and
+Southern Italy, and which, after undergoing certain methods of
+preparation, yields the crystals termed Citric Acid. These crystals may
+be used for all the purposes for which lemon-juice is employed. In the
+manufacture of the Citric Acid now offered to the public by Messrs. G.
+Nelson, Dale, and Co., only the pure juice of the lemon is used.
+
+
+ESSENCE OF LEMON.
+
+This well-known essence is extracted from the little cells visible in
+the rind of lemons, by submitting raspings of the fruit to pressure. The
+greater portion of the oil of lemons sold in England is imported from
+Portugal, Italy, and France. It is very frequently adulterated with oil
+of turpentine. In order to present the public with a perfectly pure
+commodity, G. Nelson, Dale, and Co. import their Essence of Lemon direct
+from Sicily, and from a manufacturer in whom they have the fullest
+confidence.
+
+Nelson's Essence of Lemon is sold in graduated bottles, eightpence each,
+each bottle containing sufficient for twelve quarts of jelly.
+
+
+
+
+MACARONI, ETC.
+
+***
+
+
+We now give recipes for a few useful little dishes, chiefly of macaroni,
+which can be had at such a price as to bring it within the reach of all
+classes. English-made macaroni can be bought at fourpence, and even
+less, the pound, and the finest Italian at sixpence. The Naples, or
+pipe-macaroni, is the most useful for families, and the Genoa, or
+twisted, for high-class dishes. The English taste is in favour of
+macaroni boiled soft, and in order to make it so, many cooks soak it.
+But this is not correct, and it is not at all necessary to soak
+macaroni. If kept boiling in sufficient water, the macaroni requires no
+attention--ebullition prevents it sticking to the saucepan.
+
+Although we give several ways of finishing macaroni, it is excellent
+when merely boiled in water with salt, as in the first recipe, eaten as
+an accompaniment to meat, or with stewed fruit.
+
+
+MACARONI WITH CHEESE.
+
+Throw a quarter of a pound of macaroni broken into pieces an inch long,
+into three pints of boiling water, with a large pinch of salt. The
+saucepan should be large, or the water will rise over when the macaroni
+boils fast, which it should do for twenty or twenty-five minutes. When
+done, strain the macaroni through a colander, put it back into the
+saucepan with an ounce of fresh butter, a small pinch of white pepper
+and of salt, if necessary, and shake it over the fire for a minute or
+two. Take the saucepan off the fire, and stir into the macaroni two
+ounces or more, if liked, of grated Parmesan cheese. Serve immediately
+with crisp dry toast, cut in neat pieces. If not convenient to use
+Parmesan, a mild dry English or American cheese will answer very well.
+Some cooks prefer, when the macaroni is boiled, to put a fourth part of
+it on to a hot dish, then to strew over it a fourth part of the grated
+cheese, and so on till all of both are used, cheese, of course, covering
+the top.
+
+
+MACARONI CHEESE.
+
+Boil and drain the macaroni, mix with a quarter of a pound an ounce of
+butter, and two ounces of grated cheese; pepper or cayenne pepper and
+salt to taste. Put the macaroni in a dish and strew over it sufficient
+grated cheese to cover it up, run a little dissolved butter over the
+top, and put it in the oven till it is a bright-yellow colour; serve
+quickly.
+
+
+MACARONI WITH BACON.
+
+Boil two ounces of streaky bacon, cut it into dice or mince it, stir it
+into a quarter of a pound of macaroni boiled as for macaroni cheese: if
+liked, add a few drops of vinegar, pepper, and salt, and serve very
+hot.
+
+
+MACARONI WITH ONIONS.
+
+Boil the macaroni as above, mix with it two or three onions sliced and
+fried a delicate brown, add a few spoonfuls of gravy, stir over the fire
+for a few minutes and serve.
+
+
+STEWED MACARONI.
+
+Throw a quarter of a pound of macaroni into three pints of boiling water
+with a teaspoonful of salt, and let it boil for twenty minutes. Drain in
+a colander, then put it into a stewpan with half a tin of Nelson's
+Extract of Meat dissolved in half-a-pint of water, and stir over the
+fire for five minutes. Take it off the fire and stir in one ounce of
+grated cheese, pepper and salt to taste.
+
+
+MACARONI WITH TOMATOES.
+
+Prepare the macaroni as in the above recipe, put it into a stewpan with
+a small piece of butter and a teacupful of tomato sauce, or a small
+bottle of conserve of tomatoes, and stir briskly over the fire for five
+minutes.
+
+
+SWEET MACARONI.
+
+Boil the macaroni as for the other dishes, but with only a pinch of
+salt, until tender, when drained put into a stewpan with a gill of milk
+to each two ounces, and two ounces of sifted lump sugar. Any flavouring
+may be used, but perhaps there is nothing better than grated lemon-peel,
+and for those who like it, powdered cinnamon or grated nutmeg. Stir over
+the fire until all the milk is absorbed; a little cream is, of course,
+an improvement. For those who do not like milk, the juice of a lemon, or
+a little sherry, may be substituted, and for a superior dish vanilla can
+be used for flavouring.
+
+
+BOILED CHEESE.
+
+Put four tablespoonfuls of beer into a small saucepan, shred into it a
+quarter of a pound of good new cheese, and stir briskly over the fire
+until all is dissolved and is on the point of boiling, then take it off
+instantly, for, if the cheese is allowed to boil, it will become tough.
+Have ready slices of toasted bread, spread the cheese on it, and serve
+as quickly as possible.
+
+
+LES CANAPES AU PARMESAN.
+
+Take the crumb of a French roll, cut it into rounds a quarter of an inch
+thick, put them into a wire frying-basket, immerse in hot fat, and crisp
+the bread instantly. Throw it on to paper, dry, and sprinkle over each
+piece a thick layer of grated Parmesan cheese, pepper, and salt. Put the
+canapes in a Dutch oven before a clear fire, just to melt the cheese,
+and serve immediately they are done.
+
+
+RICE WITH PARMESAN CHEESE.
+
+Boil a quarter of a pound of Patna rice in water with salt; drain it,
+toss it up in a stewpan with two ounces of fresh butter, and a pinch of
+cayenne pepper. Put a quarter of the rice on a hot dish, strew over it
+equally an ounce of grated Parmesan cheese, then put another portion of
+rice and cheese until all is used. Serve immediately.
+
+
+SCALLOPED EGGS.
+
+Take a cupful of finely-sifted bread-crumbs, moisten them with a little
+cold milk, cream, or gravy, and season nicely with pepper and salt. Put
+a thin layer of the moistened crumbs on a lightly-buttered dish, cut two
+hard eggs into slices, and dip each piece in very thick well-seasoned
+white sauce, or Nelson's Extract of Meat dissolved in a little water, so
+as to glaze the eggs. Having arranged the slices of egg neatly on the
+layer of moistened bread-crumbs, cover them with another layer of it,
+and on the top strew thickly some pale gold-coloured raspings. Bake in a
+moderate oven for ten minutes. If potatoes are liked, they make a nice
+substitute for bread-crumbs. Take some mashed potatoes, add to them a
+spoonful of cream or gravy, and proceed as with bread-crumbs. Serve
+gravy made of Nelson's Extract of Meat with this dish.
+
+
+SCOTCH WOODCOCK.
+
+Melt a small piece of butter the size of a nut in a stewpan, break into
+it two eggs, with a spoonful of milk or gravy, and pepper and salt, stir
+round quickly until the eggs begin to thicken, keep the yolks whole as
+long as you can. When finished, pour on to a buttered toast, to which
+has been added a little essence of anchovy or anchovy paste, and serve.
+
+
+MUSHROOMS WITH CREAM SAUCE.
+
+Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggs
+lightly beaten, the juice of a lemon, and a pinch of pepper and salt,
+stir this over the fire until thickened. Have ready half-a-pint of plain
+butter sauce, and mix all gradually together, with a small tin of
+champignons, or about the same quantity of fresh mushrooms chopped and
+stewed gently for ten minutes in a little broth or milk. Stir them with
+the liquor in which they have stewed into the sauce, and let them stand
+for a few minutes, then spread the mixture on to neat slices of toasted
+bread. The sauce must be a good thickness, so that it will not run off
+the toast, and care must be taken in the first process not to oil the
+butter or make the sauce lumpy.
+
+
+TO BOIL RICE (A BLACK MAN'S RECIPE).
+
+As rice is so often badly cooked, we make no apology for giving the
+black man's celebrated recipe. Although he does not recommend a little
+salt in the water, we think that a small quantity should always be used,
+even when the rice has to be served as a sweet dish. "Wash him well,
+much wash in cold water, rice flour, make him stick. Water boil all
+ready, very fast. Shove him in; rice can't burn, water shake him too
+much. Boil quarter of an hour or little more. Rub one rice in thumb and
+finger; if all rub away him quite done. Put rice in colander, hot water
+run away. Pour cup of cold water on him, put back in saucepan, keep him
+covered near the fire, then rice all ready. Eat him up."
+
+
+TO MINCE VEGETABLES.
+
+Peel the onion or turnip, put it on the board, cut it first one way in
+slices, not quite through, lest it should fall to pieces, then cut it in
+slices the other way, which will produce long cubes. Finally turn the
+onion on its side and cut through, when it will fall into dice-like
+pieces. The inconvenience and sometimes positive pain caused to the eyes
+by mincing or chopping the onions on a board is thus obviated, and a
+large quantity can be quickly prepared in the above way.
+
+
+
+
+HINTS ON HOUSEKEEPING.
+
+***
+
+
+How many people are crying, "How can we save? Where can we retrench?
+Shall the lot fall on the house-furnishing, or the garden, or the
+toilet, or the breakfast or the dinner table? Shall we do with one
+servant less, move into a cheaper neighbourhood, or into a smaller
+house? No, we cannot make any such great changes in our way of life.
+There are the boys and girls growing up; we must keep up appearances for
+their sakes. We remember the old proverb that, 'however bad it may be to
+be poor, it is much worse to look poor.'" Yet, although, for many
+reasons, it is often most difficult to retrench on a large scale, there
+are people who find it easier, for instance, to put down the carriage
+than to see that the small outgoings of housekeeping are more duly
+regulated. It is seldom, indeed, that a wife can assist her husband save
+by lightening his expenses by her prudence and economy. Too many
+husbands, nowadays, can vouch for the truth of the old saying, "A woman
+can throw out with a spoon faster than a man can throw in with a
+shovel." The prosperity of a middle-class home depends very much on what
+is saved, and the reason that this branch of a woman's business is so
+neglected is that it is very difficult and very troublesome.
+
+"Take care of your pence and the pounds will take care of themselves,"
+is a maxim that was much in use when we were young. Nowadays it is more
+fashionable to speak of this kind of thing as "penny wise and pound
+foolish." Looking to the outgoings of pence is voted slow work, and it
+is thought fine to show a languid indifference to small savings. "Such a
+fuss over a pennyworth of this or that, it's not worth while." Yes, but
+it is not that particular pennyworth which is alone in question, there
+is the principle involved--the great principle of thrift--which must
+underlie all good government. The heads of households little think of
+what evils they perpetuate when they shut their eyes to wasteful
+practices, because it is easier to bear the cost than to prevent waste.
+
+The young servant trained under one careless how she uses, or rather
+misuses, that which is entrusted to her, carries in her turn the
+wasteful habits she has learned into another household, and trains
+others in a contempt for thrifty ways, until the knowledge of how to do
+things at once well and economically is entirely lost.
+
+We often hear it urged that it is bad for the mind of a lady to be
+harassed by the petty details of small savings, and that if she can
+afford to let things go easily she should not be so harassed. But under
+no circumstances must any mistress of a household permit habitual waste
+in such matters. When the establishment is so large as to be to a great
+extent removed from the immediate supervision of the mistress, all she
+can do is to keep a careful watch over every item of expenditure, and
+by every means in her power to let her servants feel that it is to their
+interest as well as to her own to keep within due bounds. A good cook is
+always a good manager. She makes many a meal of what an inferior cook
+would waste. The housekeeper should therefore insist on having good
+cooking at a reasonable cost, and never keep a cook who does not make
+the most of everything. In a large household a mistress cannot look
+after the sifting of cinders, but she can check her coal bills, and by
+observation find out in what department the waste is going on. It may
+not be possible to pay periodical visits to the gas-meter to see if the
+tap is turned on to the full when such force is not necessary, but she
+can from quarter to quarter compare notes, or have fixed, where it is
+easy for her to get at it, one of the gas-regulators now in use. And
+thus, by the exercise of judicious control and supervision, the guiding
+mind of the mistress will make itself felt in every department of the
+household without any undue worry to herself. The mistress of a small
+household who has things more under her immediate control, and whose
+income, no less than her sense of moral obligation, obliges her to look
+carefully after the outgoings, need not be told what a trial it is to be
+constantly on the watch to prevent waste. Probably she is compelled to
+leave a certain quantity of stores for general use; indeed, we doubt
+very much if there is anything saved by the daily giving out of ounces
+and spoonfuls of groceries, for if a servant is disposed to be
+wasteful, she will be equally so with the small as the larger quantity.
+
+What perpetual worry is caused by seeing how soap is left in the water
+until it is so soft as to have lost half its value! How many pence go in
+most households in that way every week, we wonder!
+
+The scrubbing-brush also is left in water with the soap. A fairly good
+brush costs at least two shillings, and as one so treated only lasts
+half the proper time you may safely calculate that a shilling is soon
+wasted in that way. Brushes of all sorts are, as a rule, most carelessly
+used, and left about anyhow instead of being hung up. How much loss
+there is in a year in the careless use of knives and plate! Whenever
+possible both of these get into the hands of the cook. Her own tools
+from neglect or misuse have become blunt or worse, and she takes the
+best blade and the plated or silver spoon whenever she has a chance.
+
+The plate gets thrown in a heap into an earthenware bowl to be bruised
+and scratched. The knives are either put insufficiently wiped through
+the cleaner, which is thus spoiled and made fit rather to dirty than
+clean knives, or they are left lying in hot water to have the handles
+loosened and discoloured.
+
+Probably jars, tin boxes, and canisters are provided in sufficient
+quantity to put away and keep stores properly. But for all that, as it
+would seem in a most ingenious manner, loss and waste are contrived. Raw
+sugar is kept in the paper until it rots through it. Macaroni, rice, and
+such things are left a prey to mice or insects. The vinegar and sauce
+bottles stand without the corks. Delicate things, which soon lose their
+fine aroma, as tea, coffee, and spices, are kept in uncovered canisters:
+the lid is first left off, then mislaid. The treacle jar stands open for
+stray fingers and flies to disport themselves therein. Capers are put
+away uncovered with vinegar, and when next wanted are found to be
+mouldy. Perhaps the juice of a lemon has been used; the peel, instead of
+being preserved, is thrown away, or left lying about till valueless.
+Herbs, which should have been at once dried and sifted, are hid away in
+some corner to become flavourless and dirty, and so on with every kind
+of store and provision.
+
+It is impossible to calculate how many pennies are lost daily, in a
+large number of houses, by the absolute waste of pieces of bread left to
+mould or thrown out because trouble to utilise them cannot be taken.
+Whoever thinks anything of the small quantities of good beer left in the
+jug; it is so much easier to throw it away than put it in a bottle? Or
+who will be at the trouble of boiling up that "drop" of milk, which,
+nevertheless, cost a penny, and would make, or help to make, a small
+pudding for the next day? Then, again, how many bits of fat and suet are
+lost because it is too much trouble to melt down the first, and preserve
+the other by very simple and effectual means?
+
+Butter in summer is allowed to remain melting in the paper in which it
+is sent in, or perhaps it is put on a plate, to which some pennyworths
+of the costly stuff will stick and be lost. One would think it would be
+as easy at once to put it into cold salted water, if better means of
+cooling could not be used.
+
+If we pause here, it is not because we have exhausted the list of things
+most woefully wasted, mainly from want of thought, but because we have
+not space to enumerate more of them. We can only add that the importance
+of small household savings cannot well be overrated, both because of the
+principle involved and because of the substantial sum they represent
+together. There is no need in any household for even a penny a day to be
+wasted; and yet if we look closely into things, how much money value is
+lost daily in some one or other of the ways we have mentioned. In the
+course of the year, the daily pennies mount up to many pounds, and we
+are sure that it is much safer once in a way lavishly to spend the
+shillings than to be habitually careless of the outgoings of the pence.
+
+Although it is not necessary that the mistress of a household who can
+afford to keep servants should herself do the cooking, or spend much
+time in her kitchen, it is absolutely necessary that she should
+understand the best methods, and know how everything should be done.
+
+Many people will say that it is unbecoming for women to be _gourmands_;
+we agree with them, and that it is equally unbecoming for men to be so.
+But to be a _gourmet_ is another thing; and we ought not to lose sight
+of the fact that food eaten with real enjoyment and the satisfaction
+which accompanies a well-prepared meal, is greatly enhanced in value.
+Professor C. Voit has clearly pointed out, in his experiments and
+researches into diet, the great value of palatable food as nourishment,
+and how indispensable is a certain variety in our meals. "We think," he
+says, "we are only tickling the palate, and that it is nothing to the
+stomach and digestive organs whether food is agreeable to the palate or
+not, since they will digest it, if it is digestible at all. But it is
+not so indifferent after all, for the nerves of the tongue are connected
+with other nerves and with nerve-centres, so that the pleasure of the
+palate, or some pleasure, at any rate, even if it is only imagination,
+which can only originate in the central organ--the brain--often has an
+active effect on other organs. This is a matter of daily experience.
+Without the secretion of gastric juice the assimilation of nourishment
+would be impossible. If, therefore, some provocatives induce and
+increase certain sensations and useful processes, they are of essential
+value to health, and it is no bad economy to spend something on them."
+
+It is surely somewhat singular that Englishwomen, who have excelled in
+almost every other craft, should be remarkable for their want of skill
+in cookery. They have not been dismayed by any difficulties in
+literature, art, or science, and yet how few are there among us who can
+make a dish of porridge like a Scotchwoman, or an omelette like a
+Frenchwoman! The fact would seem to be, that educated women having
+disdained to occupy themselves either theoretically or practically with
+cookery, those whose legitimate business it has been have become
+indifferent also. The whole aim of the modern British cook seems to be
+to save herself trouble, and she will give as much time and thought to
+finding out ways of doing things in a slovenly manner as would go to
+doing them properly.
+
+No doubt cooks have often so much work of other kinds to do that they
+cannot give the necessary time to cooking. In a case of this kind, the
+mistress should herself give such help as she can, and bring up her
+daughters to help in the kitchen. People in middle-class life often
+expect the cook to do all the kitchen work, and frequently some of the
+house work. Of course, in small families, this is quite possible to be
+done, and it is always best for servants, as for other people, to be
+fully employed. But in large families it is impossible the cooking can
+be properly done, when the cook is harassed by so many other
+occupations. Thus, because it takes less time and attention than cooking
+smaller dishes, huge pieces of meat are roasted or boiled daily, and the
+leg-of-mutton style of dietary is perpetuated--declared to be the most
+economical, and, in short, the best for all the world.
+
+Probably it is because bread and butter can be bought ready made, and
+involve no trouble, that they are held to be the chief necessaries of
+life in every English household. Some children almost live, if they do
+not thrive, on bread and butter. Thoughtless housekeepers think they
+have done their duty when they have seen that a sufficient supply of
+these articles has been sent in from the shops. When we insist that
+everyone should have home-baked bread, at once we shall be met with the
+"penny-wise" suggestion that home-baked bread costs more than baker's,
+because, being so nice, people eat more of it. Good bread, we need not
+say, is far more nourishing than that which is made from inferior
+materials or adulterated even with non-injurious substances for wheaten
+flour. Then all the other difficulties come to the fore: cook spoils the
+bakings, the oven is not suitable, and so on. To all these we answer: A
+good housekeeper, one who looks beyond the sum total of her weekly
+bills, who thinks no trouble too great to provide such food as will
+maintain the health of her family, will have home-baked bread.
+
+There are other points in domestic management which do not receive the
+attention they deserve. Of these we may cite the use of labour-saving
+machines and of gas for cooking.
+
+How often do we hear it said: "I always have such and such a thing done
+in that way, because it was my mother's way!"
+
+This may be very nice and very natural, but it is nevertheless a
+sentimental reason. What should we think of a person who insisted on
+riding pillion, because her mother rode pillion? Yet, this really is
+pretty much the same thing as we see every day, when ladies are so
+wedded to old ways that they persist in employing the rough-and-ready
+implements of domestic use, the pattern whereof has been handed down
+from the Ark, instead of modern and scientific inventions which save
+both time and trouble. In no other department of the national life have
+the people been so slow to adopt simple machinery as in that of the
+household.
+
+It is alleged, in the first place, that labour-saving machines are
+expensive; in the next place, that servants do not understand them, and
+that they are always getting out of order.
+
+As to the first objection, we would say that as these machines--we speak
+only, of course, of really good machines--are made, not only with the
+object of saving labour, but material, the original cost of them is in a
+short time repaid. As regards the second objection, it seems
+incomprehensible that servants should not use with care and
+thoughtfulness machines, which not only save time and trouble, but
+greatly help in making their work perfect.
+
+There is no doubt that by the more general adoption of machinery
+household work would be much lightened, and that if there were a demand
+for it, enterprise would be much stimulated, and many more useful helps
+would be produced. As it is, manufacturers hesitate to bring out new
+inventions at a great expense, when there is a doubt of securing the
+appreciation of the public.
+
+Only the other day we were inquiring for a little machine we had seen
+years ago, and were told by the maker that, "like many other useful
+things, it had been shelved by the public, and ultimately lost."
+
+Let us take the case of making bread at home. By the use of a little
+simple dough-mixing machine, supplied by Kent, 199, High Holborn, the
+operation is easy, quick, cleanly, and certain. We have had one of these
+in use for more than ten years, and during that time have never had a
+bad batch of bread. Not only in this machine do we make ten to eleven
+pounds of dough in five minutes, but the kneading is most perfectly
+done, and there is the great advantage of securing perfect cleanliness,
+the hands not being used at all in the process. Yet we do not suppose
+that any number of the people who have admired the bread have set up the
+machine. It cannot be the cost of the machine, as it is inconsiderable,
+which prevents its more general use, since in households where expense
+is not an object the primitive process is still in vogue.
+
+Many people imagine that washing machines are only needed in large
+families where all the washing is got up at home. But, if ever so small
+or only an occasional wash is done, there is no exaggerating the comfort
+and advantage of a machine which washes, wrings, and mangles. So far
+from injuring linen, machines of the best kind wear it far less than
+rough hand labour, and with reasonable care it will be found that
+delicate fabrics are not split in the wringing by a good machine, as
+they so frequently are by the hand.
+
+Then there is the case of the knife-cleaning machine. There are families
+who, instead of using one, employ a boy to ruin their knives by rubbing
+them on a board with Bath brick. They do so, they will tell you,
+"because machines wear out the knives." The slightest acquaintance with
+the mechanism of a good knife-cleaning machine should suffice to show
+that the brushes cannot wear out the knives, whereas the action of the
+board and brick is the most destructive that can be imagined. The
+objection of undue wear being disposed of, we are told that the machines
+soon get out of order, and are a constant expense. Of course, with
+careless usage anything will come to grief, but the fact remains that
+Kent, the leading manufacturer of knife-cleaners, has published a
+certificate from a lady who has had in constant use, for thirty years,
+one of his machines, which during that time has required no repairs. As
+to knives, we know of some which have been cleaned daily for twenty-five
+years in a machine, and are very little the worse for wear.
+
+Dressmakers tell us that, but for the sewing machine, an elaborate style
+of trimming ladies' dresses would be impossible. We know that many
+inexpensive delicacies, which it is not practicable to have now because
+of the time and trouble they require, could easily be managed by the use
+of little articles of domestic machinery. For instance, take potted
+meat. There is the excellent Combination Mincer, also Kent's, by which
+this is rapidly and perfectly done, and which enables cooks to use up
+many scraps of material in a most acceptable way, and without the labour
+of the pestle and mortar. This machine, however, is but little known. It
+costs but a sovereign, is useful for all mincing purposes, and makes
+the best sausages in the world.
+
+To make sausages properly, a machine must have an adjustment of the
+cutters by which the sinews of the meat and bits of skin are retained on
+them, as nothing is so unpleasant as to find these when eating the
+sausages. Thus it will be seen how necessary it is, in setting up
+machinery which should last a lifetime, to have the best inventions in
+the market. Not very long ago, a friend asked our opinion on the merits
+of the different makers of knife-cleaning machines. We explained to her
+the mechanism of the best of them, pointed out the superior workmanship,
+and that she should not grudge the money to have one which would do its
+work properly and be durable. Probably under the impression that "in the
+multitude of counsellors there is wisdom," our friend made further
+inquiries, and ended by buying a much-advertised machine which, she was
+assured, was better and cheaper than that of Kent, the original
+patentee. When she had the machine home, and calculated, together with
+the cost of carriage, her own expenses in going to London to choose it,
+she found that she had saved exactly eighteenpence, and then that her
+bargain would not clean the knives!
+
+The prejudices which for a long time existed against cooking by gas have
+gradually cleared away now that improved stoves have been introduced,
+and the public have experience of its many advantages. There are yet
+some difficulties to be met in bringing gas into more general use, one
+of which, the high price charged for it, is beyond the control of the
+housekeeper, and another, that of teaching servants to be economical and
+careful in its use. When this last can be overcome, even with the first
+named drawback, gas will not be found more expensive than coal. The cost
+of wood, of sweeping the chimney, and the extra wear and tear occasioned
+by the soot, smoke, and dust of a coal fire, must be calculated in
+addition to the fuel itself.
+
+It will be seen, when we say that the entire cooking for a small family
+having late dinners, bread baked, and much water heated, is done for
+something under 2 pounds a quarter, that gas as a fuel is not so great
+an extravagance after all. The stove used has the oven lined with a
+non-conducting substance, which has the advantage of keeping the heat
+within instead of sending it into the kitchen, as stoves made only of
+iron plates are apt to do. We have but space to add that the benefit to
+health, the cleanliness, the saving of time, labour, and temper, to say
+nothing of the superiority of cooking done by gas in such a stove as has
+been described, can only be fully appreciated by those who, like the
+writer, have had twenty years' experience of all these advantages.
+
+
+
+
+NEW ZEALAND FROZEN MUTTON.
+
+***
+
+
+The high price at which meat has stood for some years has made it
+necessary for the working classes to restrict themselves to a scanty
+allowance of animal food, and this often of poor quality. The difficulty
+of providing joints of meat for their families has, indeed, also been
+felt severely by people who are comparatively well-to-do. Under these
+circumstances capitalists have thought it worth a considerable
+investment of money to discover some means of bringing the cheap and
+magnificent supplies of New Zealand into the English market. After many
+failures, success has at length crowned the enterprise, and nothing can
+exceed the perfection in which New Zealand mutton is now placed on the
+English market. It is universally admitted that the meat, both as
+respects its nutritive value and its flavour, is unsurpassed, while the
+price is very moderate. The same remarks apply to New Zealand lamb. It
+commences to arrive in January, and is in the height of its season when
+our English lamb is a luxury which can only be enjoyed by the few.
+
+Nelson Brothers, Limited, stand foremost among the importers of this
+invaluable food supply. The mutton and lamb selected by them is of the
+highest quality, and their system of refrigeration is perfect. In summer
+these New Zealand meats have a great advantage over the home supply, as
+although in keeping they may lose colour, they remain good and sweet
+much longer than English-killed meat.
+
+The Company have large refrigerating stores under Cannon Street Station
+capable of holding some 70,000 sheep, and have recently erected stores
+of _treble that capacity_ at Nelson's Wharf, Commercial Road, Lambeth,
+wherein the latest improvements both as regards construction and
+refrigerating machinery have been adopted, in order to facilitate the
+development of the frozen meat trade.
+
+NELSON BROTHERS have also Branch Offices at--
+
+  15_a_, RICHMOND STREET, LIVERPOOL.
+  LEASE LANE, BIRMINGHAM.
+  LAWNS LANE, LEEDS.
+  THE ABATTOIRS, MANCHESTER.
+  BALTIC CHAMBERS, NEWCASTLE-ON-TYNE.
+  TRESILLIAN TERRACE, CARDIFF.
+
+If any of our readers are anxious to try the meat, and are unable to
+procure it, a postcard to the Head Office, 15, Dowgate Hill, London,
+E.C., or to any of the Branch Offices, will at once put them in the way
+of carrying out their desire.
+
+As it occasionally happens that from want of some little precaution New
+Zealand meat does not come to table in its best condition, we offer the
+following hints for the treatment of it:
+
+Frozen mutton, like that which is freshly killed, requires to be hung a
+certain time--this is most essential to remember, otherwise the meat
+eats hard and tough--and it is important to observe, both when hanging
+and roasting, that it is so placed that the juice shall not run out of
+the cut end. Hind-quarters, haunches, and legs should be hung with the
+knuckle end downwards; loins and saddles by the flaps, thus giving them
+a horizontal position. The meat in winter should be kept in the kitchen
+some time before cooking, and after being exposed for a few minutes to a
+rapid heat in order to seal up and keep the gravy in the joint, it
+should be cooked rather slowly, thus taking a little more time than is
+usually given to English meat.
+
+
+
+
+INDEX.
+
+***
+
+
+PAGE
+
+
+ALBUMEN, 10
+
+
+BEEF TEA, 12
+  "   "   as a solid, 15
+
+BEVERAGES, 93
+  Badminton Cup, 94
+  Champagne Cup, 94
+  Cherry Cup, 94
+  Cider Cup, 94
+  Citric Acid, 97
+  Claret Cup, 93
+  Ginger, an Extract of, for family use, 95
+  Gingerade, 95
+  Lemon, Essence of, 97
+    "    Syrup, 96
+  Lemonade, 94
+    "    (a new recipe), 95
+  Milk, 96
+  Port Wine, Mulled, 94
+
+BLANC-MANGE, 79
+
+
+CAKES, 85
+  Almond Paste, 92
+  Chocolate, 90
+  Cocoa-nut, 89
+    "      Rock, 90
+  Macaroons, 89
+  Pound, 87
+    "   Plain, 87
+  Savoy Sponge, 88
+    "     "   Lemon, 88
+  Sugar Icing, 90
+
+CITRIC ACID, 9
+
+CREAMS, 74
+  Apricot, 76
+  Champagne, 83
+  Charlotte Russe, 79
+  Cheese and Macaroni, 81
+  Cherry, 80
+  Chocolate, 82
+  Coffee, 81
+  Fig, 83
+  Fruit, 78
+  Italian, 81
+  Lemon, 75
+    "  Imitation, 76
+  Mandarin, 78
+  Orange, 76
+    "   Mousse, 83
+  Oranges, Chartreuse of, 82
+  Palace, 77
+  Pineapple, 77
+  Strawberry, 75
+      "     Trifle, 84
+  Syllabub, Solid, 79
+  Velvet, 80
+  Whipped, 84
+
+
+ESSENCES--
+  Almonds, 9
+  Lemon, 9
+  Vanilla, 9
+
+EXTRACT OF MEAT, 10
+
+
+FISH, LITTLE DISHES OF, 22
+  Cod Cutlets, 26
+  Eels, Collared, 30
+  Fish, Galantine of, 28
+  Herrings, Fried, 27
+     "      Rolled, 27
+  Sole, Filleted, 24
+   "    Fillets of, en Aspic, 29
+   "        "       Fried, 25
+   "        "       Sautes, 25
+   "        "  with Lobster, 25
+   "    Fried, 23
+  Whiting, Baked, 26
+
+FLUMMERY, DUTCH, 72
+
+
+GELATINE, 13
+   "    How to use, 64
+
+
+HOUSEKEEPING, HINTS ON, 105
+
+
+JELLIES, NELSON'S BOTTLED--
+  Calf's Foot, 8
+  Cherry, 8
+  Lemon, 8
+  Orange, 8
+  Port, 8
+  Sherry, 8
+
+JELLIES, TABLET, 8
+
+JELLY-MAKING, ON, 61
+  Jelly, Apple, 69
+    "    Aspic, 72
+    "    Brilliant, 65
+    "    Claret, 67
+    "    Cocoa, 68
+    "    Coffee, 68
+    "    Economical, 65
+    "    Orange Fruit, 69
+    "    Oranges filled with, 69
+    "    Ribbon, 66
+    "    Strengthening, 71
+    "    with Fruit, 66
+  Jelly-bag, how to make a, 73
+
+JELLY-JUBES, 10
+
+
+LEMON SPONGE, 9, 70
+
+LOZENGES--
+  Gelatine, 9
+  Licorice, 10
+
+
+MACARONI, ETC., 98
+  Canapes au Parmesan, 101
+  Cheese, Boiled, 101
+  Eggs, Scalloped, 102
+  Macaroni Cheese, 99
+    "      Stewed, 100
+    "      Sweet, 100
+    "      with Bacon, 99
+    "        " Cheese, 98
+    "        " Onions, 100
+    "        " Tomatoes, 100
+  Mushrooms with Cream Sauce, 103
+  Rice, to Boil (a black man's recipe), 103
+  Rice with Parmesan Cheese, 101
+  Scotch Woodcock, 102
+  Vegetables, to Mince, 104
+
+MEAT, LITTLE DISHES OF, 31
+  Brain Fritters, 35
+  Chicken, Brown Fricassee of, 42
+  Chicken Saute, 43
+    "     in Aspic Jelly, 36
+  Croquettes, 44
+  Curry, Dry, 44
+  Kidneys, Broiled, 39
+    "      Sautes, 37
+    "      with Mushrooms, 38
+    "      with Piccalilli, 39
+  Lamb's Fry, 40
+    "    Sweetbreads, 41
+  Marrow Toast, 35
+  Meat Cakes a l'Italienne, 45
+  Mutton, Cold, Potted, 33
+    "     Collops, 33
+    "     Cutlets, 31
+    "     Pies, 34
+    "     Roulades of, 32
+    "     Saute, 33
+  Ox Brain, 34
+  Pork Pie, Raised, 46
+  Potato Hash, 43
+  Sausages, Pork, 47
+  Veal a la Casserole, 41
+  Veal and Ham Pie, 47
+  Veal Cutlets in White Sauce, 37
+
+MUTTON, NEW ZEALAND FROZEN, 119
+
+
+PUDDINGS, 50
+  Apple Fool, 59
+    "   Meringue, 60
+  Baden-Baden, 80
+  Brandy Sauce, 53
+  Cabinet, 53
+  Capital, The, 57
+  Cheesecake, Welsh, 58
+  Chocolate, 56
+  Cocoa-nut, 56
+  Compote of Apples with Fried Bread, 59
+  Compote of Prunes, 60
+  Custard, 50
+  Duchess of Fife's, 58
+  Fritters, Italian, 58
+  Jubilee, 55
+  Natal, 55
+  Omelet, Friar's, 58
+    "     Souffle, 52
+  Pears, Stewed, with Rice, 60
+  Queen's, 56
+  Raspberry and Currant, 57
+  Souffle, 51
+  Sponge Souffle, 53
+  Vanilla Rusk, 54
+  Warwickshire, 54
+
+
+SOUPS, 11, 14
+  Artichoke, Brown, 19
+  Beef and Onion, 14
+  Beef, Lentil, and Vegetable, 15
+  Beef, Pea, and Vegetable, 15
+  Glaze, 21
+  Gravy, 21
+  Hare, 17
+  Julienne, 16
+  Mulligatawny, 18
+        "      Nelson's, 14
+        "      Thin, 18
+  Rabbit, Brown; Clear, 17
+  Turtle, 19
+    "    Mock, 21
+  Vermicelli, Clear, 16
+
+
+TINNED MEATS, 12
+
+[Illustration: TRADE MARK.]
+
+***
+
+CHARLES DICKENS AND EVANS, CRYSTAL PALACE PRESS.
+
+
+[Illustration: By Royal Letters Patent.]
+
+For First Class Jellies
+
+***
+
+NELSON'S
+
+OPAQUE GELATINE
+
+SHOULD ALWAYS BE USED.
+
+See Recipe, Page 65.
+
+***
+
+NELSON'S
+
+TABLET JELLIES.
+
+_Orange, Lemon, Calf's Foot, Cherry, Raspberry, Vanilla, Apricot, Pear,
+Apple, Black Currant, Pine Apple, Noyeau, etc._
+
+Quarts, 9d.; Pints, 6d.; Half-Pints, 3d.
+
+***
+
+WINE TABLET JELLIES.
+
+_Port, Sherry, Orange._
+
+Pints only, 9d.
+
+These new Jellies are perfectly pure and wholesome, and the flavours
+excellent, while their exceeding cheapness brings them within the reach
+of all classes.
+
+***
+
+G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.
+
+
+[Illustration: By Royal Letters Patent.]
+
+***
+
+NELSON'S SOUPS.
+
+These Soups are already thoroughly cooked and seasoned, and can be
+prepared for the table in a few minutes.
+
+***
+
+BEEF AND CARROTS.
+
+BEEF AND CELERY.
+
+BEEF AND ONIONS.
+
+MULLIGATAWNY.
+
+In Pint Packets, 6d. each.
+
+***
+
+BEEF, PEAS, AND VEGETABLES.
+
+BEEF, LENTILS, AND VEGETABLES.
+
+In Quart Packets, 6d. each.
+
+***
+
+Penny Packets of Soup for charitable purposes.
+
+***
+
+NELSON'S
+
+EXTRACT OF MEAT,
+
+FOR MAKING AND IMPROVING
+
+SOUPS, GRAVIES, BEEF-TEA, etc., etc.
+
+***
+
+In Ounce Packets, 4d. each, and 1 lb. Tins, 5s. each.
+
+NOTE.
+
+One packet is sufficient for a Pint of Strong Soup.
+
+***
+
+G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.
+
+
+[Illustration: By Royal Letters Patent.]
+
+NOTICE.
+
+***
+
+On RECEIPT of POSTAL ORDER for 2/6
+
+A BOX CONTAINING SAMPLES OF
+
+NELSON'S SPECIALITIES
+
+AND A COPY OF
+
+"NELSON'S HOME COMFORTS,"
+
+Will be sent, CARRIAGE PAID, to any address in the United Kingdom, by
+
+G. NELSON, DALE, & CO., LIMITED,
+
+14, Dowgate Hill, London, E.C.
+
+***
+
+May also be obtained through any Grocer at the same price.
+
+***
+
+_N.B.--A Copy of "Home Comforts" will be sent, gratis, on receipt of
+Penny Postage Stamp._
+
+***
+
+G. NELSON, DALE, & CO, Ltd., 14, Dowgate Hill, London.
+
+
+[Transcriber's Note:
+
+Minor punctuation errors have been corrected without note.
+
+The title page, originally following three pages of advertisements, has
+been moved to the beginning of the book.
+
+The following corrections and changes were also made:
+
+*p. 12: fibrine to fibrin (the fibrin of the meat)
+
+*p. 17: entree italicized to match other instances
+
+*p. 33: liitle to little (Season with a little pepper)
+
+*p. 122, Index: em-dash added to end of JELLIES, NELSON'S BOTTLED to
+match similar entries
+
+Inconsistencies in hyphenation (e.g. sugar-syrup vs. sugar syrup,
+overnight vs. over-night) and variant spellings (e.g. omelette vs.
+omelet) have not been corrected.
+
+For the ASCII version, the degree symbol was changed to "deg." and the
+pound sign (preceding the digit) has been changed to the word "pounds"
+(succeeding the digit). Also, acute accents were removed from the
+following words: entree(s), Souffle, SOUFFLE, fricassee, Fricassee,
+FRICASSEE, puree, saute(s), Saute(s), SAUTE(S), Cafe, canapes, Canapes,
+CANAPES, fecule, glace, rechauffe, and grave accents removed from the
+words a and A (e.g. a l'Italienne, A LA CASSEROLE). Circumflexes in the
+word Compote were also removed.]
+
+
+
+
+
+End of the Project Gutenberg EBook of Nelson's Home Comforts, by Mary Hooper
+
+*** END OF THIS PROJECT GUTENBERG EBOOK NELSON'S HOME COMFORTS ***
+
+***** This file should be named 29519.txt or 29519.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/2/9/5/1/29519/
+
+Produced by Chris Curnow, Lindy Walsh, S.D., and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+http://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, are critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at http://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+http://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at http://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit http://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including checks, online payments and credit card donations.
+To donate, please visit: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
diff --git a/29519.zip b/29519.zip
new file mode 100644
index 0000000..89cb18d
--- /dev/null
+++ b/29519.zip
diff --git a/LICENSE.txt b/LICENSE.txt
new file mode 100644
index 0000000..6312041
--- /dev/null
+++ b/LICENSE.txt
@@ -0,0 +1,11 @@
+This eBook, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
diff --git a/README.md b/README.md
new file mode 100644
index 0000000..c4c20c8
--- /dev/null
+++ b/README.md
@@ -0,0 +1,2 @@
+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #29519 (https://www.gutenberg.org/ebooks/29519)