Put 2 ozs. of butter into a stewpan with a small piece of onion, choppdd finely ; let the butter melt on the stove, add 2 tablespoonfuls of Robinson’s “Patent” Barley mixed into a smooth pa.ste with a littl* cold milk to the consistency of cream. Add a quart of white stock made from chicken or veal. Stir well on the stove until it boils and let it simmer for ^ hour. Then beat up the yoUvs of 3 eggs with ^ pint of cream✪ Potage Creme d’Orge ; add a little of the cold cream to the boiling soup — care- fully stir in the eggs and remainder of the cream, and put it back on the stove. Stir it until it thickens, but do not let it boil or it will curdle. Strain and seiwe with something green in it or shredded celery that has been cooked in stock. Spinach Colouring. 4 lb. Spinach, ^ teaspoonful Salt, i teacupful Water✪ Spinach Colouring. Wash spinach and pick stall^s off. Put in enamelled pan with water and salt. Cover closely, and boil 10 minutes. Press juice out through hair sieve, and then strain through muslin. This is a simple way to prepare green colour for jellies, and the spinach is quite good for the table. To Dry Herbs. Gather on a dry day, and just before they flower. Ctit off roots and free from dust, and, if neoessaiy, wash them. Put them some distance from the fire or in a slow oven or in the sun till diy and crisp, but not brown. Pull all the leaves off,- and rub them through a coarse sieve, and bottle for use, or tie in bunches by the stems, and hang up till dry ; then put in paper bag for use. Mushrooms may be dried slowly in same way and laibbed through sieve. Excellent for adding to soups and stews. To Keep Eggs. Be sure they are fresh. If possible have them rubbed over with butter whenever laid. Place them points down in a stone jar and pour over them the following brine, which is enough for 1 60 : — 1 pint slacked lime, 1 pint salt, 2 oz. cream of taiTar, and 4 gallons water. Boil all together 10 minutes. Skim, and when cold pour over the eggs TRIED FAVOURITES COOKERY BOOK. 217 oarafully. They oau also be kept in salt, tightly packed but not touching. If buttered tho day they are laid (to close the pores of the egg) they may be merely placed in egg-boxes and tied up, or put into racks for the purpose. Tlrey must be Ifljpt on end. To Use up Dry Bread. Brown in oven every scrap that is left, Ijiit don’t scorch. Roll while hot and crisp, and sift. Use tlie fine crumbs for croquettes, &c., the coarser for puddings, &c. Keep dry in glass jars or tin cans. To Sweeten Rancid Butter. Melt the butter and skim it. Then put into it a piece of toast free from burn. In a‘ few minutes it will lose its offensive^aste and smell, which the toast has absorbed. To Keep Food Hot. Instead of putting food into the oven to keep hot for late comers, tiy covering it closely with a tin or plate, and setting it over a sauce- pan of hot water. Tliis plan will keep the food hot, and at the same time prevent it from, drying. Vanilla Pods have a much better flavour than the essence. Stir the pod among the substance to be flavoured till it has enough, then wash pod in 2 or 3 waters, and dry for future use. Will last a long time. To Keep a Larder Sweet. Place a pan of charcoal in it, for it helps greatly to keep eveiy- thing sweet and wholesome. To Test Tinned Vegetables.

AI-modernized reading of the original text

Put 2 ozs. of butter into a stewpan with a small piece of onion, chopped finely ; let the butter melt on the stove, add 2 tablespoonfuls of Robinson’s “Patent” Barley mixed into a smooth paste with a little cold milk to the consistency of cream. Add a quart of white stock made from chicken or veal. Stir well on the stove until it boils and let it simmer for ^ hour. Then beat up the yolks of 3 eggs with ^ pint of cream ; add a little of the cold cream to the boiling soup — carefully stir in the eggs and remainder of the cream, and put it back on the stove. Stir it until it thickens, but do not let it boil or it will curdle. Strain and seiwe with something green in it or shredded celery that has been cooked in stock. Spinach Colouring. 4 lb. Spinach, ^ teaspoonful Salt, i teacupful Water. Wash spinach and pick off. Put in enamelled pan with water and salt. Cover closely, and boil 10 minutes. Press juice out through hair sieve, and then strain through muslin. This is a simple way to prepare green colour for jellies, and the spinach is quite good for the table. To Dry Herbs. Gather on a dry day, and just before they flower. Cut off roots and free from dust, and, if necessary, wash them. Put them some distance from the fire or in a slow oven or in the sun till diy and crisp, but not brown. Pull all the leaves off,- and rub them through a coarse sieve, and bottle for use, or tie in bunches by the stems, and hang up till dry ; then put in paper bag for use. Mushrooms may be dried slowly in same way and rubbed through sieve. Excellent for adding to soups and stews. To Keep Eggs. Be sure they are fresh. If possible have them rubbed over with butter whenever laid. Place them points down in a stone jar and pour over them the following brine, which is enough for 1 60 : — 1 pint slacked lime, 1 pint salt, 2 oz. cream of tartar, and 4 gallons water. Boil all together 10 minutes. Skim, and when cold pour over the eggs carefully. They can also be kept in salt, tightly packed but not touching. If buttered tho day they are laid (to close the pores of the egg) they may be merely placed in egg-boxes and tied up, or put into racks for the purpose. Tlrey must be kept on end. To Use up Dry Bread. Brown in oven every scrap that is left, Ijiit don’t scorch. Roll while hot and crisp, and sift. Use tlie fine crumbs for croquettes, &c., the coarser for puddings, &c. Keep dry in glass jars or tin cans. To Sweeten Rancid Butter. Melt the butter and skim it. Then put into it a piece of toast free from burn. In a‘ few minutes it will lose its offensive^aste and smell, which the toast has absorbed. To Keep Food Hot. Instead of putting food into the oven to keep hot for late comers, tiy covering it closely with a tin or plate, and setting it over a saucepan of hot water. Tliis plan will keep the food hot, and at the same time prevent it from, drying. Vanilla Pods have a much better flavour than the essence. Stir the pod among the substance to be flavoured till it has enough, then wash pod in 2 or 3 waters, and dry for future use. Will last a long time. To Keep a Larder Sweet. Place a pan of charcoal in it, for it helps greatly to keep eveiything sweet and wholesome. To Test Tinned Vegetables.

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