The Ideal cook book

Chop all the ingredients very fine, then add the salt, vinegar and sugar; put in a jelly pan on a slow fire and let it stew till soft like a pulp. This is very good when bottled and well corked. 437. Herb Powder (for Winter use)—Ingredients—Take 2 oz. each of winter savory, sweet marjoram, lemon, thyme, lemon peel ~ and 4 oz. of parsley. Thoroughly dry the herbs and take off the leaves. Grind to a powder and pass through a sieve. Dry the lemon peel and pound as finely as possible, then mix all together thoroughly. Keep in glass bottles tightly corked. 438. Parsley (to keep for Winter use). Take fresh bunches of parsley and plunge into boiling water slightly salted, boiling for three or four minutes. Remove from the water, and drain dry very quickly before the fire, and put in bottles for use. Soak in tepid water five minutes when required for cooking. 439. Garlic Vinegar. Steep an ounce of garlic in two quarts of the best white wine vinegar; add a nutmeg scraped. This vinegar is much esteemed by the French. 136 Tue Dominion Cook Book. 440. A Useful Ketchup —Ingredients—¥% pint of mushrooms ketchup, 34 pint of walnut pickle, 2 tablespoonfuls of Chili vinegar, 2 shallots. Take one-half pint of freshly made mushroom ketchup, peel the shallots and add them to the ketchup and allow it to simmer for ten minutes, then add the pickle and vinegar and boil again for ten minutes. Stand in a cool place — and when perfectly cold, bottle, and having placed a small piece of shallot in each bottle, cork and set by for use. 441. Grape Catsup—Ingredients—5 lbs. of ripe grapes, 2% Ibs. of sugar, I pt. of vinegar, I teaspoonful each of cinnamon, cloves, allspice and pepper, 14 teaspoonful of salt. Simmer the grapes in enough water to prevent burning, strain through a colander, add the other ingredients, and boil until a little thickened. Bottle, and cork and seal. OBSERVATIONS ON FORCEMEATS. Whether in the form of stuffing-balls or for patties, forcemeat makes a considerable part of good cooking, by the flavor it imparts to the dish it accompanies, and considerable care should be taken in cooking it. It is often the case, at many excellent tables where everything else is well done, to find very bad forcemeat or stuffing. er 442, Forcemeat (to Force Fowls or Meat)—Ingredients—A A little ham or gammon, veal, or fowl, beef-suet, onion, parsley, lemon-peel, salt, nutmeg, pounded mace, white pepper or cayenne, bread-crumbs, I or 2 eggs. Shred a little ham or gammon, some cold veal, or fowl, some beef-suet ; a small quantity of onion, some parsley, very little lemon-peel, salt, nutmeg or pounded mace, and either white pepper or cayenne, and bread-crumbs. Pound in a mortar, and bind it with one or two eggs beaten and strained ; for forcemeat patties the same mixture as above. 443. Forcemeat (for Cold Savory Pie)—Ingredients—As above. The same; only substituting fat, or bacon, far suet. . The livers (if the pie be of rabbit or fowls), mixed with fat and lard of pork, instead of bacon, and seasoned as above, is excellent. 444. Forcemeat (Common, for Veai or Hare)—Ingredients ¥% |b. of bread crumbs, 4 oz. of beef suet, the rind cf half a lemon, I tablespoonful of minced savory herbs, pepper and salt to taste, a little nutmeg, 2 eggs. Mince the lemon rind as fine as possible and blend with - the other ingredients ; mix well and bind with the beaten eggs. 138 Tur Dominion Cook Book. 445. Forcemeat (for Fish Souys)—Ingredients—1 lobster, I small head of celery, Lutter the size of an egg, a cupful of bread crumbs, 3 eggs, penper, salt, and a little nutmeg. Pick the meat frum the lobster and pound in a mortar, boil the celery until soft, drain, and mix with the lobster, bread —