fry, and broil. A fancy one is supposed to know 247 With a Saucepan over the Sea how to lard meats, to bone fowls, whip cream, make good mayonnaise and croquettes, stock and glaze and ices. Rolls and bread and pickles and preserves are sold at the grocer's, but every-day cookery of substantial food has to be done at home. Here are a few more ideas. To glaze meats, reduce beef stock by rapid boiling, and when as thick as molasses, paint the surface of roasts, to make them shine. A boiled ham — ham and tongue and corned beef should cool in the liquor they are cooked in, to give them tender- ness and flavor — is a very ornamental dish, decked with a paper frill around the bone and the surface glazed, then outlined in a pattern or name, with melted lard and a pastry tube. The elaborate effects of foreign cooks are made by such simple means. To lard fish or meat with strips of pork, first sear the surface over the fire, that tightens the skin and makes it easier to draw the needle through. Freeze pie-crust before baking it, to make it light, and paint the tops of pies with yolk of egg to make them brown and shiny. When serving baked apples, or stewed dried fruit, a spoonful of sherry is added by a French cook, to improve the taste of the juice. To produce a soft tender crust on bread or cake, they rub the sur- face, before baking, with melted butter, and they 248 With a Saucepan over the Sea make rolls look flaky by painting the outside with white of egg. To make a crisp crust on a cake, they add a spoonful of ice water to the dough or dust the top with sugar before baking, and they rarely cook a cake without lining the tin with oiled paper, to keep the temperature even. They gash the top of cakes, made with yeast, with a knife, to let out the steam, and they put a mixture of sugar and water on the top of these latter kind, to make them brown and tempting when done. They never use the fingers to pinch the edge of pies, for they know that the heat of the hand keeps the paste from rising. Thus it will be seen that the little extra trouble taken will be worth while, and nothing is without use. A RUSSIAN DINNER. First, serve Zadzouski, and Champagne. Caviare. Sandwiches. Cold Tongue and Salt Herring. Tchi. Coulibac. Punski. Braised Venison. Meat and Vegetable Salad. Baba Pudding, Brandy Sauce. Black Coffee and Russian Tea. QREEK EASTER FEAST. (Poland, Roumania, Russia, and Greece.) Cottage Cheese in form of a Cross. Roast Sucking Pig or Young Lamb. Hard-boiled Eggs, marked with a Cross. New Honey. Unleavened 249 With a Saucepan over the Sea Bread. Jellied Fish, in Cross-shaped Mould. Dolmas. Callalou. Stuffed Cucumbers, Lemon Sauce. Tcheureks. Roseleaf Jam. Black Coffee. FRENCH PICNIC LUNCHEON. Lobster and Oyster-plant Mousse. Sweet and savory Sandwiches. Galantine of Turkey. Peri- gord Pie. Almond Cakes. Strawberries in Punch, of Iced Sweet Wines. Claret. SCOTCH SUPPER. Whiskey Punch. Ale. Mackerel Pie. How- towdie. Haggis. Hot Scones, buttered. Hot Pint. Lemon Posset. Orange Marmalade. ENGLISH GARDEN PARTY. Veal and Ham Pie. Chicken Salad. Sand- wiches. Wafers. Gooseberry Fool. Syllabub. Richmond Maids of Honor. Fruit Ices. Re- gent's Punch. Institution Cup. Claret Cup. OLD ENGLISH SUPPER. Kidney and Oyster Pudding. Jugged Hare. Lancastershire Medley. Frumenty. Salmagundi. King Henry's Shoe Strings. Damson Cheese. Rhubarb Wine. Grandfather's Nightcap. Stil- ton Cheese. 250 With a Saucepan over the Sea GERMAN KAFFEE KLATCH. (Coffee Party, — Ladies' Sewing Circle.) Oysters in Cream. Potato Salad. Nuremberg Gingerbread. Apfel Strudel. KonglaufFe. March- pane. CofFee with Whipped Cream. Vienna Chocolate. A TROUBADOUR DINNER IN OLD PROVENCE. (Arrange the table with garlands of laurel, in- terwoven with violets and roses, in clusters. Have no cloth. Use old-fashioned china or silver.)

AI-modernized reading of the original text

fry, and broil. A fancy one is supposed to know With a Saucepan over the Sea how to lard meats, to bone fowls, whip cream, make good mayonnaise and croquettes, stock and glaze and ices. Rolls and bread and pickles and preserves are sold at the grocer's, but every-day cookery of substantial food has to be done at home. Here are a few more ideas. To glaze meats, reduce beef stock by rapid boiling, and when as thick as molasses, paint the surface of roasts, to make them shine. A boiled ham — ham and tongue and corned beef should cool in the liquor they are cooked in, to give them tenderness and flavor — is a very ornamental dish, decked with a paper frill around the bone and the surface glazed, then outlined in a pattern or name, with melted lard and a pastry tube. The elaborate effects of foreign cooks are made by such simple means. To lard fish or meat with strips of pork, first sear the surface over the fire, that tightens the skin and makes it easier to draw the needle through. Freeze pie-crust before baking it, to make it light, and paint the tops of pies with yolk of egg to make them brown and shiny. When serving baked apples, or stewed dried fruit, a spoonful of sherry is added by a French cook, to improve the taste of the juice. To produce a soft tender crust on bread or cake, they rub the surface, before baking, with melted butter, and they With a Saucepan over the Sea make rolls look flaky by painting the outside with white of egg. To make a crisp crust on a cake, they add a spoonful of ice water to the dough or dust the top with sugar before baking, and they rarely cook a cake without lining the tin with oiled paper, to keep the temperature even. They gash the top of cakes, made with yeast, with a knife, to let out the steam, and they put a mixture of sugar and water on the top of these latter kind, to make them brown and tempting when done. They never use the fingers to pinch the edge of pies, for they know that the heat of the hand keeps the paste from rising. Thus it will be seen that the little extra trouble taken will be worth while, and nothing is without use. A RUSSIAN DINNER. First, serve Zadzouski, and Champagne. Caviare. Sandwiches. Cold Tongue and Salt Herring. Tchi. Coulibac. Punski. Braised Venison. Meat and Vegetable Salad. Baba Pudding, Brandy Sauce. Black Coffee and Russian Tea. GREEK EASTER FEAST. (Poland, Roumania, Russia, and Greece.) Cottage Cheese in form of a Cross. Roast Sucking Pig or Young Lamb. Hard-boiled Eggs, marked with a Cross. New Honey. Unleavened With a Saucepan over the Sea Bread. Jellied Fish, in Cross-shaped Mould. Dolmas. Callalou. Stuffed Cucumbers, Lemon Sauce. Tcheureks. Roseleaf Jam. Black Coffee. FRENCH PICNIC LUNCHEON. Lobster and Oyster-plant Mousse. Sweet and savory Sandwiches. Galantine of Turkey. Perigord Pie. Almond Cakes. Strawberries in Punch, of Iced Sweet Wines. Claret. SCOTCH SUPPER. Whiskey Punch. Ale. Mackerel Pie. Howtowdie. Haggis. Hot Scones, buttered. Hot Pint. Lemon Posset. Orange Marmalade. ENGLISH GARDEN PARTY. Veal and Ham Pie. Chicken Salad. Sandwiches. Wafers. Gooseberry Fool. Syllabub. Richmond Maids of Honor. Fruit Ices. Regent's Punch. Institution Cup. Claret Cup. OLD ENGLISH SUPPER. Kidney and Oyster Pudding. Jugged Hare. Lancastershire Medley. Frumenty. Salmagundi. King Henry's Shoe Strings. Damson Cheese. Rhubarb Wine. Grandfather's Nightcap. Stilton Cheese. With a Saucepan over the Sea GERMAN KAFFEE KLATCH. (Coffee Party, — Ladies' Sewing Circle.) Oysters in Cream. Potato Salad. Nuremberg Gingerbread. Apfel Strudel. KonglaufFe. Marchpane. CofFee with Whipped Cream. Vienna Chocolate. A TROUBADOUR DINNER IN OLD PROVENCE. (Arrange the table with garlands of laurel, interwoven with violets and roses, in clusters. Have no cloth. Use old-fashioned china or silver.)

With a saucepan over the sea