Harper's cook book encyclopædia

Fruit. See Beverages. Bouquet for Soups. — Parsley, celery, shallots, bay-leaves, cloves, peppercorns, etc., tied into a bunch so that it may be easily removed. Bohemia Salad. See Salads. Boiled Custard. See Custards. Bonne Femme, and Other Egg Soups. See Soups. Bone, To. — The art of boning meat or poultry, though by no means difficult for those who have been taught it, cannot be acquired by verbal instruction only. It is necessary to take lessons from some one who understands it, and practice will do the rest. It is exceedingly useful, most of all, because joints, etc., when boned, are so much more easily carved than when served in the usual way, and also on account of the economy, as the bones taken may be stewed down for gravy, for which fresh meat would otherwise be needed. The family poulterer will generally do all that is required for a moderate charge. The only rules which can be given are to use a sharppointed knife, to work with this close to the bone, and to use every care to keep the outer skin as whole as possible. Brains, Calf’s. See Veal. Bran Bread. See Bread. Muffins. Brandied Fruits. See Fruits and Pickles. Brandy Pudding. See Puddings. .. Sauce. Brason a la Financiere. — Cut into small squares lb. cooked ham (lean), Y* lb. of roast beef, Y* lb- of boiled or roast chicken. To these add a small handful of chopped mushrooms and a few truffles. In the bottom of a small mould place a piece of truffle and four green peas, and cover them with warm aspic jelly. Place the moulds into cold water till set. Then add the chopped meats and mushrooms and cover them with warm aspic jelly, to which a little gravy coloring has been added. Place the moulds in cold water till ready for use. Dish, turn out of moulds, and place finely chopped aspic jelly around. Bread-crumbs, Fried BREAD, ETC Bread Bread-crumbs, Fried. — Put some thin slices of bread into an oven when the fire has gone low, and let them stayall night ; roll them next morning into crumbs. Put into a frying-pan some butter or lard, and when it is on the point of boiling, add the bread-crumbs. Stir them till they are of a clear brown color. Take them out with a slice, and put them on blotting-paper before the fire, to draw away all the fat; or they may be browned in a gentle oven without butter. Bread-crumbs so prepared are useful for serving with game. Bread. — No mistress of a house — we might say, no woman, in whatever sphere, ought to feel herself thoroughly educated who cannot at least superintend the process of breadmaking in such style as to produce the resultant of a fair and flaky loaf with which to grace the family board. Good yeast is essential to good bread. The hops should be as fresh as possible. They should be kept in the dark, as they lose their strength in the light. The potatoes should not be boiled in iron : it colors the yeast. When yeast has a strong, tart smell, and a watery appearance on the surface, with sediment at the bottom, it is too old to use. Yeast, made fresh every day, can be obtained in all the larger cities and towns. One cake of this is equal to a cupful of home-made yeast. Where compressed yeast cannot be obtained, the following recipes will give satisfactory results :