Kirmess cook book

Cut a large fowl into pieces; put into a porcelainlined kettle and cover with cold water. Set at side of the range and simmer for four hours. Season with celery salt, pepper and onion juice and set away to cool. When cold skim off the fat and strain out the bones and meat. Return to the fire, and when hot, add a quarter of a box of gelatine that has soaked for an hour in a gill of water. When the gelatine is dissolved, take the soup from the fire, strain through a cheese-cloth bag, or serve it when you have reheated it, or set aside to cool, afterward keeping it in ice when you may enjoy delicious "iced and jellied chicken bouillon." BOUILLON À la Bellevue. Miss Rita Gray, New York. Blend together equal quantities of chicken bouillon and clam bouillon, made of soft clams and strained through two thicknesses of cheese-cloth. Put on stove and let them simmer for five minutes. Serve in bouillon cups with a tablespoonful of whipped cream on top. CLAM BOUILLON. Mrs. Lambert Professional Cook. For twelve people use three dozen of soft clams, eighteen oysters, chop them medium size, add liquor from clams and oysters and half as much water as there is liquor. Put this on stove, with chopped oysters and clams, bring to a boil and simmer for ten minutes, then strain through cheese-cloth. Put back on stove, add butter, size of an egg, pepper and salt to taste. Whip one pint of cream and place a tablespoonful on top of broth in each bouillon cup. CHAPTEB IX Fresh fish are hard when pressed by the finger; the gills red, the eyes full. If the flesh is flabby and the eyes sunken the fish are stale. Fish should be thoroughly washed, cleaned, wiped and sprinkled with salt. Most kinds of salt fish should be soaked in cold water for twenty-four hours, the fleshy side turned down in the water. Never soak fresh fish in water unless frozen. Before broiling fish rub the gridiron with a piece of fat to prevent the fish sticking. Lay the skin side down first. In boiling put the fish into cold water to which a little salt and vinegar have been added. Serve fish always with sauce. FISH. Mrs, Seely's Cook Booh. Any fresh fish weighing between four and six pounds should be first washed in cold water and then put into boiling water enough to cover it, and containing one tablespoonful of salt Simmer gently thirty minutes; then take it up. A fish kettle is a great convenience, and it can be used also for boiling hams. When you do not have a fish kettle, keep a piece of strong white doth in which pin the fish before putting into the boiling water. This will hold it in shape. Hard boiling will break the fish, and, of course, there will be great waste, besides the dishes not looking so handsome and appetizing. There should be a gentle bubbling of the water, and nothing more, all the time the fish is in it. A fish weighing more than six pounds should cook five minutes longer for every additional two pounds. Many people put a tablespoonful of vinegar in the water in which the fish is boiled. The fish flakes a little more readily for il. COURT BOUILLON FOR ALL SORTS OF FRESH WATER FISH- Mrs. Seely's Cook Booh.