OUR NEW COOK- BOOK .
393
in the stuff. Afterward it may be left on the lines till perOUR NEW COOK - BOOK fectly dry. Every receipt in this Cook-Book has been tested by a Piques should be ironed as lightly as possible, and the iron ought never to come into contact with the outside sur- practical housekeeper. SOUPS. face ofthe pique. An old cambric handkerchief is the best thing to use under the iron. Stock for Soup.-A good stock can be made with the folThe above observation applies to plain linen collars and lowing ingredients : Two pounds of the shin of beef, cut in cuffs. They need to be ironed, with a fine piece of muslin slices and fried in a little butter, half a bullock's heel, the or cambric between, till dry enough to take the glaze from bones and trimmings of joints of meat and poultry, some the iron. There is a little art also in folding plain collars onions fried a nice brown, but not burnt, a head of celery, a to make them set well round the neck. In ironing collars turnip, two carrots, a few cloves, a little mace, some whole the laundress should, when they are nearly finished, hold pepper, a bunch of herbs, and six quarts of water. The one end erect between the thumb and finger of the left stock-pot must be closely covered, and put by the side of the hand, whilst she swiftly passes the iron backward and for- fire in the morning, and allowed to simmer until the evenward with the right till the collar seems disposed to curl.ing, taking off all scum or fat which may rise to the surface. The collar should then be turned over the band in its right When thoroughly boiled, it should be passed through a position, and worked by the fingers of the laundress till it colander, and then strained through a hair-sieve, when it may be rolled evenly round a small roller. Shirt collars will be fit for use, and will supply excellent soup to a family should never be set aside flat. The above is the only plan for three or four days. By sending it up with vermicelli to make them settle without crease round the neck. one day, and macaroni another, with which grated cheese Fine laces require nice management. The following will should be served, a change may be made. Spinach soup be found an excellent plan for getting up old point and will also make a nice variety, and can be prepared as folsimilar lace. Cover a wine-bottle with a piece of fine flannel, lows : The spinach must be boiled with a little salt, having which must be stitched smoothly over the bottle; then tack been previously thoroughly well picked and washed in one edge of the lace with fine cotton round the bottle, and several waters ; it should then be pressed through a sieve, afterward the other edge, preserving the proper width of the and a small portion having been pounded in a mortar, and lace as carefully as possible. When all the lace has been tied up in a muslin bag, should be squeezed into the tureen secured, cover the bottle with a fine piece of flannel, and to give a good color to the soup. The spinach, after being begin to wash the lace by gently squeezing and rubbing the passed through the sieve, must be put into the quantity of surface with cleau suds made of soap-jelly. When the lace stock required, and boiled up just before turning it into the is thoroughly clean, rinse freely, by setting the bottle in a tureen for serving up. Another receipt, in which no meatpan of cold water under a flowing tap. For starching, make stock is required, and which is very economical : Peel and the starch the thickness of an invalid's arrow-root ; melt a slice six large onions, six potatoes, three carrots, and four small quantity of fine white wax and a little loaf-sugar in turnips, fry them in half a pound of butter, and pour on the starch. Plunge the bottle a few times into the starch, them four quarts of boiling water; toast a crust of bread as pressing the lace with the hands, and immediately afterward brown and hard as possible, not to burn it, and put it in; dip the bottle into cold water; then set the lace to dry in and also some celery, sweet herbs, white pepper, and salt. the sun, or keep filling the bottle with hot water till the Let all these stew gently together for four hours, then strain lace is dried by evaporation ; when nearly dry all through, it through a coarse cloth ; have ready some carrot, celery, remove the lace and put it out in some place where it will and turnip thinly sliced, add these to your liking, and stew them until tender in the soup. Ifapproved, an anchovy and not be disturbed till perfectly dry. Clear-starchers, having proceeded thus far, raise the pat- a spoonful of catchup may be added. tern of the lace by rubbing ivory punches, rounded at the Coloring for Soups. - As soups often require coloring, you point, into the pattern of the lace. But many ladies will should prepare " browning" for that purpose as follows :not allow their old lace to be thus treated, owing to the Take a couple of onions and bake them; remove the outer undue wear entailed. Besides, new lace does not wear this skin and put them into your soup; it will brown and give it appearance when it leaves the pillow ; and why should it be a good flavor. The shells of green peas, dried in the oven embossed afterward? brown, but not black, equally well answer to brown soup, When the washing of large pieces of lace, such as shawls and will keep the whole winter in a bag if hung up in a dry and mantles, is concerned, “ popping" in the open air must place. It will be found much better to use either of the be resorted to in order to give an appearance of lightness above to brown soup in place of the caramel or brown sugar after starching. By popping the lace through the hands used by many cooks, for if too much is added it gives a sweet till nearly dry, all the gluey nature of the starch is removed. taste to the soup. These are apparently trifles, but most The lace should afterward be pinned out to dry in the shape necessary to attend to. Scotch Broth - Set on the fire four ounces of pearl-barley, it is required to assume. Before putting laces aside for any time, every particle of starch and soap should be rinsed out. with three Scotch pints ( or six quarts) of salt water ; when Muslins, if elaborately painted and of very fine quality, it boils skim it, and add what quantity of salt beef or fresh are fitter subjects for a dyer to clean than for a laundress brisket you choose, and a marrow-bone or a fowl, with two to wash. Many of the colors now in vogue, frail as they pounds of either lean beef or mutton, and a good quantity may be in the hands of a washerwoman, are easily fixed by of leeks, cabbages, or savoys ; or you may use turnips, the mordants in use by dyers. No general rule can be given onions, and grated carrots. Keep it boiling for at least for washing such muslins successfully at home, each class four or five hours ; but if a fowl be used, let it not be put in of color requiring a different treatment. Chloride of lime till just time enough to bring it to table when well done, for is the laundress ' favorite chemical. She sees no reason why it must be served up separately. Economical Veal Soup.-Boil a bit of veal that will make it should not clean all things equally well. And so it doesremoving the color as well as the dirt. Black and white a fricassee, pie, or hash ; when tender, take out the meat, and slip out the bones : put them back in the kettle, and mixtures, and black braid on white, require salt to be put freely in the rinsing water, and also in the starch. The boil gently two hours ; then strain the liquor, and let it rethings should not be removed from the salt and water till main until the next day ; when wanted, take off the fat, put the lines are ready to receive them. Means should also be the soup into a clean pot, add pepper, salt, an onion, half a taken to keep the folds apart while drying, or they will teacupful of rice, a tablespoonful of flour mixed in water, dry bread, and potatoes. stream in chocolate-colored stains.
