The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-08-31
APPENDIX.
HINTS ON COOKING.
I.-Soup.

I.-Soup.
Stock for soup NAV be made from the bones of
joints of meat, added TO any trimmings from
outlets, chops, etc. Some cold water, mace,
and bones must be boiled in an iron saucepan
Tor six or eight hours, then be strained through
a colander, be left till next day, when the fat
must be taken off, and ii not then a strong jelly
the liquor must be returned to the bones and
all be boiled over again for some hours. There
must be no vegetables boileu with il, and not
the least tat; and when 1t Is cold, all fat that
may accidentally be there must be taken off.
Stock must be made the day before it is TO be
used. II is this stock which makes hashes and
stews delicious which enrlches all overlooked
meats and which forms the basis of all soups
pea soup excepted. Other soups must be colored
with burnt sugar.
Fish for frying must be washed, dried and
rolled in flour Tor an hour, and theu be placed,
the skinned side downwards, in plenty of boiling
dripping. sole must never be turned on the
reverse side till it will lie firm over the centre of
a knife or fsh.slice. When removed from the
pan 1t must be laid on clean paper before the
ire, to free II from any fat which may adhere.
After few minutes it must be removed to a
very hot dish. There is no need of eggs and
bread crumbs
In boiling tish-of whatever kind-the water
must be nearly boiling, whether it be use1 in a
frying pan or in hsh-kette. To preserve the
color OF salmon, wineglassful of vinegar and O
lump of salL must be added the latter to all
fresh fish. Horseradish boiled in the water gives
cod a superior flavor. Soles must be covered
with boiling water and never turned conse-
quently the skinned side must be placed in
uppermost.
TO Cook sprats.-Wash, dry and -four them,
rub bit OF butter round hot tryiDg-pan, lay
them in not to touch; in one minute turn them,
and in two minutes take them up, spread them
in large hot dish before the fire for minute
or two, then take each up slngly on to small
hot dish, and serve directly.
To Loosen Skins of Shrimps and Prawns-Put
them in basin, pour boiling water and cover
close tor five minutes then put them in a
colander and hold them under tap of cold
water; then shake them in cloth till they are
dried.
Plaice to Fry-Have middle sized fish 6lleted
by the fsh-mongeI (each fish Will give four
pieces), wash and dry them we'll, make thick
| batter of flour and little milk--or without the
latter; put some batter in fiat dish, dip in
| boih sides OF the fish (the batter shouldfe like
| o skin on the hsh), lay the white sl6e of the
Plsice in in Plenty of polling fat when it is stif
| on the other side. When IL is cooked, place it
on paper to absorb the tat, and then on a clean
hot dish. II any roe is sent with it, cut it in
small pieces the size of marbles, dip il in batter
| and 1y it. Serve with tablespoonful of
| anchovy sauce to six of melted butter sauce
and add little other sauce or ketchup.
Findon haddock should be divided i'm halves
be beaten, the skin side down wards on a table
| then be ski inned from the tail upwards; be laid
the skinned side do Tnwards, IN a frying-pan of
| boiling water only enough TO cover. Then cook
from three to hve minutes according to the size
let it be taken up carefully and turned the
| bones downwards, on a hot dish, have some but
ter rubbed on it before the FIRE, and be served
hot.
IH.-Meat.
All meats for boiling, whether they be salted
or fresh, should be placed IN nearly boiling
| water. Let the water boil up ra pidly, then
draw the saucepan back and only allow IL 10
simmer gently. Meat boiled is meat spoiled,D
| deep or shallow shkettle with drainer in
| 1t will be the best saucepan for use as no fork
| should be stuck in the meat and it can be lifted
| by the drainer
In a neck of mutton, breast of veal a brisket
OF beef, or any similar JOINT, the bones must be
| placed upwards in The water Ito prevent the
| curling up OF the joint, the two former be
| boiled twenty-five minutes to the pound. and
| the beer hall an hour TO each pound, always
| through.
Roast meats must be placed before clear
hre, which must not oe stirred while the meat
| is cooking. Meat must be well Toured before
| placing 1t at the fire or in the oven.
| The oven-door should never be quite shut
while meat is baking or the meat win have an
| unpleasant taste. If the cavity situate at the
side Of the oven (at the back of the grate) be
| not quite cleared from the fine ash-dust which
| viii accumulate there every day, the oven will
not bake. Sometimes this is needed twice
| day,
stewed Steak or Pie.-Do not fry the meat first.
| as this extracts the goodness. A brown color
| may be given 10 the meat by using burnt sugar
| Choose the meat nom the shin of beef this D.
| lar richer than any otheT for the purpose If
| Tor stew, cut the meat into pieces the size for
| helping, but cut away most of the fat roll them
| IN Hour and lightly pepper them, and place them
| in tin. Mix in a basin, with very little cold
| water one tablespoonful of flour set n with
| boiling water till like a gravy color IL with
| boiling water poured over burnt sugar. then
| pour 1t over the meat just 10 cover It. Shred
| some onions IN rings and cut them across
| slice thin some ready-bOiled carrot and uarsnip
| sprinkle some salt over the vegetables. place
| them on the meat, and the fat upon the ton of
| all. Cover the TIN closely with DISH and bake
| It Tor three hours in hot oven.
| stew the meat in like manner If wanted for q
| PIE, only stewing two hours; out omit the yege-
| tables, only putting IN whole onion with three
cloves stuck IN 1t. When il Is cold make a paste
| crust to line the dish and for cover and bake
one hour and ten minutes. Stock for both pur-
poses is better than water.
Harrico mutton is much the same as beef
| stew. Or gravy might be made from stock, or
/ fry the vegetables first. and strain them from
| the lat, then mix -four Water, and blrnt sugar
| pepper, and salt; strainit IT, and make IL boil In
| the tryingpan, then put the vegetables and
| liquor together in sacepan and let Ii boil for
| halt an hour. Get some tender chops, free from
| fat, and trim them (the fat will fry the yegeta-
| bles the trimmings will go to the stock pot)
| broil them over a clear dre or try them by out.
| ting them well Toured into boiling fat and turn
| ing them frequently then when they are cooked
i set them in a dish and pour the vegetables over
| them, and serve hot. II chops be cut from
| cooked mutton, then they must stew slowly two
| hours with the vegetables, as meat is always
| hard when once cooked.
flashed Mutton,-Cut the meat In thin slices