Cookery and housekeeping

If a more elaborate form is desired, have ready truffles cut into small bits, not much larger than a grain of rice when swelled, and mix in when you add the butter. This is called Rice a la Mustapha. Mushrooms may be substituted for truffles. Rice k la Milanaise. 36 ozs. rice ; 10 ozs. butter ; 5 ozs. beef suet. 268 SAVOURY RICE. Simmer in broth ; then add 6 ozs. Parmesan cheese, and a pinch of saffron, with, if liked, some chopped tongue or scraped ham. Press in a mould which has a loose top, and serve very hot. Savoury Rice. A teacupful of rice, one onion cut up ; to be boiled in I pint stock, either fish stock or meat stock. Make a custard with half a pint of milk, and one egg, pepper, salt, chopped parsley, and a little chopped ham or tongue. Bake in a slow oven. If this dish is intended for a ' fast ' day, the ham would be omitted, and fish substituted, such as Finnan haddock or salt fish. CHAPTER XXIII. Besides the flour, butter and juices of meat which constitute sauces, there are a variety of flavours which are imparted by herbs, vegetables and condiments. The proper blending of flavours and the judicious application of heat are necessary to the production of good sauces. A measuring glass, of the same kind as is used for medicines, ought to be found in every kitchen, and employed to regulate vinegar, wine, brandy and liqueurs, so that the due proportion of these flavours may not be exceeded. In liquid measurement : 2 tablespoonsful= I fluid ounce, or i avoirdupois ounce ; 20 fluid ounces = i imperial pint ; 4 gills = I imperial pint. In measuring flour : I large tablespoonful = J oz. As tablespoons differ in size, they cannot be accepted as measuring accurately, and it is better always to weigh the quantity required for refined sauces. 2/0 SA UCES. Eggs. Eggs must be broken neatly and carefully so as to separate the yolk from the white, and the yolks must be freed from the germ. In all cases when the yolk is used to thicken a sauce or soup, it must be stirred into a small quantity of the hot sauce or soup in a cup, and then this mixture is to be stirred into the larger quantity. Vinegar. What is called good strong kitchen vinegar may be used to clean coppers and to alleviate bruises and black eyes. It is not fit for sauces and salads. English vinegars are deficient in refinement of flavour. Really good vinegar is made with wine. A very small quantity goes a long way, and it is far better, therefore, always to buy French vinegar. When a very slight acid flavour is desirable, Chablis wine should be used. Lemon-juice varies in acidity according as the fruit is more or less ripe, and the quantity used must therefore follow the condition of the fruit. Maille vinegars are French vinegars flavoured with herbs or shallots. They are to be used sparingly ; but aspic jelly requires the flavour of one of the Maille vinegars. Tarragon vinegar, as made in England, is rather apt to overwhelm with its peculiar taste. Tarragon should not be boiled even when its flavour is desired in soup or sauce. Mustard.