The Liverpool Standard and General Commercial Advertiser.
Liverpool, Merseyside, England, 1855-07-24 00:00:00

SUPPLEMENT TO THE LIVERPOOL STAN.

FRUIT Biscuirs.—To the pulp of any scalded fruit put an
equal weight of sugar sifted ; beat it two hours ; then put it
into little white paper forms, dry in a cool oven, turn the
next day, and in two or three days box them.
To PRESERVE GOOSEBERRIES GREEN.—Take the goose-
berries in the same state as for bottling, making a slight open-
ing at the small end ; make some water scalding hot, put the
gooseberries in it : take them off the fire, and cover them with
common white paper ; let them stand in the same water two
days ; then put them in your preserving pan, and cover them
with clarified sugar ; let them stand four or five days ; then
put them on the fire, and give them a gentle boil. The next
day, drain them from the sugar, put them in your jar, boil the
sugar over again a short time, adding as much as will cover
them, and they are fit for immediate use.
LAMBS' HEADS.—Extract the jaw-bones from a couple of
unskinued lambs' heads, soak them in hot water for half-an-
hour, and then carefully scrape away the wool, rub them over
with fresh lemon juice to render the meat white. Make a
white sauce of half-a-pound of veal fat, or fine beef suet, an
onion and a bunch of parsley chopped fine, a table-spoonful of
flour, a spoonful of salt, and a cup of new milk, boiled till the
fat is nearly transparent, then pour through a sieve. Stew
the heads in this sauce for two hours, then cut the meat off
the bones into small squares, and the tongues into slices, mix
the brains with the sauce, add a table-spoonful of lemon
juice, and a very small portion of powdered mace. Warm up
again, and garnish with sippets of toasted bread.
EFFECTS OF HEAT UPON MEAT. A well-cooked piece
of meat should be full of its own juice or natural gravy.
In roasting, therefore, it should be exposed to a quick
fire, that the external surface may be made to contract at
once, and the albumen to coagulate, before the juice has had
time to escape from within. And so in boiling. When a
piece of beef or mutton is plunged into boiling water, the
outer part contracts, the albumen which is near the surface
coagulates, and the internal juice is prevented either from
escaping into the water by which it is surrounded, or from
being diluted or weakened by the admission of water among
it. When cut up, therefore, the meat yields much gravy, and
is rich in flavour. Hence a beefsteak or a mutton-chop is
done quickly,and over a quick fire, that the natural juices may
be retained. On the other hand, if the meat be exposed to a
slow fire its pores remain open, the juice continues to flow
from within, as it has dried from the surface, and the flesh
pines, and becomes dry, hard, and unsavoury. Or if it be put
into cold or tepid water which is afterwards gradually brought
to a boil, much of the albumen is extracted before it coa-
gulates, the natural juices for the most part flow out, and the
meat is served in a nearly tasteless state. Hence to prepare
good boiled meat, it should be put at once into water already
brought to a boil. But to make beef-tea, mutton-broth, and
other meat soups, the flesh should be put into cold water, and
this afterwards very slowly warmed, and finally boiled. The
advantage derived from simmering—a term not unfrequent in
cookery books, depends very much upon the effects of slow
boiling as above explained.—Professor Johnston's Chemistry
of Common Life.

1,778, making a total of 2,083 large wasps, mostly Queens,
during the last two months. During May they were mostly
found on the gooseberry bushes, and during June upon the
snowberry. My gardener killed about 40 or 50 upon a
snowberry bush in my garden. I am of opinion that the
swarms we had must have come from some foreign clime. I
remember, when in Berkshire in the summer of 1794, that
my Aunt Lisle's house and gardens and neighbourhood were
covered with a large flight of that small insect called lady-
bird ; and we had no doubt then that they were wafted over
by the wind from France. I hope our fruit may not be again
destroyed as it was last year.—J. Lisle, LL. D., St. Fazan,
Cardiff.