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HOME HINTS. SPRING CHICKENS, &C.—Roasting is decidedly the beat and most popular method to adopt for the cooking of young birds, such as spring chickens, ducklings, turkey poults, and goslings, though there are various other methods which are equallydainty, and often t« be preferred when dealing with older birds. In pre- paring the young birds fop- cooking, great care should be taken, as the flesh is sb very tiender, and therefore easily torn. They are not generally stuffed, as the natural flavour of the birds is so very, delicate and delicious that the majority:of people prater it without any addition whatever; in that case, just season the insides lightly with salt and pepper, and smear them well with cold stiff butter, then fasten the openings securely, truss firmly and neatly, and roast either before a clear hot fire or in a well-heatdi brisk oven. When done enough, serve on a very hot dish, garnished round about with a full close border of fresh crisp watercress, which has been properly prepared, slices of fresh lemon, and little rolls of crisply fried ham or prime bacon, omitting the latter in the case of ducklings or goslings. Send to table very hot, accompanied by some goo^ sauce or gravy, and skilfully cooked appropriate vegetables in hot tureens. Note To serve with spring chickens or turkey poults, the most favourite sauces are espagnol, tomato, oyster, mushroom, bechamel, or bread sauce, and rich brown gravy with ducklings and goslings, tomato, applet sorrel, soubise, green gooseberry, or bread sauce, and brown gravy. To ROAST FULLY-GROWN BIRDS.Mese, as a rule, are considered to be greatly improved when stuffed with a well-made, pleasantly-flavoured forcemeat directions for which are given below-and as the birds require so much longer to cook, it is necessary to cover the breasts first with slices of very fat bacon, then with thickly-greased paper hi order to prevent the skin becoming scorched or too dark coloured baste frequently, and a short time before the cooking is finished remove the paper and the bacon, so that the surface of the birds may acquire just a nice, dainty crispness; then, when done enough, serve fowls, capons, poulardes, or turkeys on a very hot dish garnished round with a ring of very small sausages, plenty of daintily-fried, curled bacon, tiny forcemeat balls, and sprigs of fresh green parsley, and accompanied by bread sauce and a good brown gravy; or, if preferred, by any of the other sauces mentioned in connection with the younger birds. Ducks and geese should be garnished with a border of fresh, ciisp watercress, properly prepared, and slices or quarters of fresh lemon. Any of the sauces suitable for ducklings and goslings may be served if desired, but as a rule apple sauce and good brown gravy are preferred. When served cold, the dish should be tastefully garnished with sprigs of parsley and fancifully cut slices of fresh lemon and bright red boiled beetroot, and be accompanied by a well-made salad. A piece of boiled ham, bacon, or pickled pork should also be served with fowls, capons, poulardes, and turkeys. Ducks and geese are generally stuffed with sage and onion stuffing, a good recipe for which is as follows: Peel, blanch, and boil six or eight large onions, then chop them, drain thoroughly, and put them in a basin; add a rather high seasoning of salt, Sjepper, and powdered sage—or a few fresh sage eaves very finely minced—4oz. of breadcrumbs, the liver of the bird parboiled and chopped small, and about 2oz. of fat bacon cut into very tiny dice. Mix well and use. Or sometimes for a change apple, potato, or chestnut stuffing is preferred. To make a good forcemeat for chickens, &c., mix together tho- roughly with lOoz. of fine breadcrumbs, 8oz. of beef suet, the livers of the birds parboiled, 4oz. of lean cooked ham or bacon, and two tablespoonfuls of parsley, all very finely chopped, then season with salt, pepper, nutmeg, and lemon juice, bind with beaten eggs and use. Or, if preferred, use a stuffing of ordinary sausage-meat seasoned and flavoured according to taste. A FRICASSEE of RABBIT.-Prepare, cut up, and soak, as already directed, either one large plump rabbit or two small ones, then after drying the joints —which for a fricassés should be rather tmaller than usual-and seasoning them pleasantly, fry them in pure beef dripping for two or three minutes over a quick fire until the meat is just slightly browned and quite firm, then take them up, drain carefully, and set on one side until required. Fry in the same fat adding little more, of course, if' necessary-first some slices of prime streaky bacon cut about three inches long. then a cucum- ber cut and prepared as below, and last of all three or four medium-sized oniona cut into small dice. Set the bacon and cucumber aside for the present, but put the rabbit and the onions, with a bunch of herbs, into a stewpan and just barely cover them with hot stock or water which has been thickened to a smooth creamy consistency with flour or ground rice, and rather highly flavoured with mushroom ketchup, then bring to the boil, after which draw the pan on one side and simmer gently until the rabbit is quite three-parts cooked, when the bacon and cucumber should be added; add also a little more thickening, colouring, or seasoning if required, as the sauce should be very thick, highly seasoned, of a rich brown colour, and not too plentiful. When done enough, remove the herbs, dish up the fricassee in the centre of a firm potato border, garnish the edge of the dish with Freneh beans cut in lozenge shapes, which have been coeked in readiness, and nicely seasoned, and serve very hot. To prepare the cucumber, first peel it, then cut it in pieces about an inch and a half long; divide these in quarters and shape the pieces neatly, then sprinkle them well with salt and set them in a cool place for an hour, after which drain and dry them well, coat them with fine flour, and fry until coloured a nice brown. To THE MISTRESS.-Unlimited advice has been freely offered to the lady domina of our households as to the care she should bestow on the various de- partments under her charge. The parlour, the guest chamber, the kitchen, the pantry, the scullery, have all in turn been passed under review, and her duties, towards each and all, been severally pointed out to her. But it has been left to an Idle fellow full of Idle thoughts to say to the women of our homes, House keep thyself! Is not the hint a timely one ? My dear lady," he says, you may polish your furniture till it shines again, but the most valuable piece of furniture in the whole house is going to rack and ruin for want of being seen to. Pause and look within. Do you not see that while your house is in apple-pie order, you are making everybody wretched ?" It is indeed too true. Are there not thousands of women in the world who are willing to spend and be' spent toiling in the kitchen from morn- ing to night, and yet, as our author says, render the whole feast tasteless for want of a h, orth of salt; for want of a soupcon of amiability; for want of a handful of kindly words a pinch of courtesy ?" Truly in labouring much for the tfieat that perisheth we forget to look after the things that endure. In studying to please the senses, as if the world were made up of eating and drinking, and bodily comfort, we forget to appeal to sentiment, and fail to remember that a dinner of herbs where peace is is better than a stalled ox and hatred therewith." The true home, where "the children rise up and call the mother blessed and the husband, with a grateful heat, declares that a good wife is from the Lord," is not entirely made up of food and raiment and a never-ending sweeping and dusting, but in the brightness shed around her, who has its happiness in her hands, to mar or make-to frown on every pleasure or with kindly, sympathetic heart to seek to sooth every sorrow and make the bitter sweet. And this is no small task. It has been well said that it is easier to die a martyr than to live a saint, and the woman who manages to live above the petty cares and daily annoyances of a household, to endure patiently the contradictiou of sinners, in the shape of unruly children and careless servants, with perhaps a cantankerous lord and master to study and keep in tune, would need to be a saint indeed, and be con- tinually exercising restraint over herself and guard- ing against those too ready ebullitions of temper that leave°8uch a sting behind bridling the tongue, and ruling the spirit "as one that keepeth a city. A. L. O. S. in the Agricutural Gazette.

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