535 <SJ^^" KITCHEN «: CGDKERY Conducted by GLADYS OWEN All matters pertaining to th€
- kitchen and the subject of cookery in all its branches will be
fully dealt with in Every Woman's Encyclop^:dia. Everything a woman ouj^ht to know will be taught in the most practical and expert manner. A few of the subjects are here mentioned : Ranges Recipes for Cookery for Invalids Gas Stoves Soi/ps Cookery for Ch ildren Utensils Entrees Vegetarian Cookery The Theory of Cooking Pastry Preparing Gatne and Poultry The CooIS s Time-table Puddings The Art of Making Coffee Weights and Aleastires, etc. Salads Presei-ves, etc. How to Cai-ve Poultry^ Joints^ etc. For the sake ot ensuring abso lute accuracy, no recipe is printed in this section which has not been actually made up and tried. DIMMEK. MEMU FOR CHRISTMAS BAY THE RECIPES CLEAR SOUP A LA ROYALE Required : One quart of clear soup. For the savoury custard: One egg and two extra yolks. Quarter of a pint of stock. Salt and pepper. HTo make the savoury custard for the garnish. Beat the egg and yolks together until they are mixed, but not frothy, then add the stock gradually, and salt and pepper to taste. Thickly butter the inside of a small jam- jar or large cup, strain in the custard, and twist a piece of greased paper over the top. Put the jar in a saucepan with enough boiling water to come barely half- way up the jar. Put the lid on the pan, and let the water round the jar bubble very slightly for about twenty minutes, or until the custard is solid. If the water boils, or even bubbles too much, the custard will have holes in it, and will resemble honeycomb, whereas it should be quite free from holes. When it is cooked, turn it carefully out of the jar, cut into slices about an eighth of an inch thick, then either stamp these out into pretty shapes with small fancy cutters, THE MENU Clear Soup A LA RoYALE Fried Smelts Fillets of Beef a la Victoria | Roast Turkey or Roast Goose Brown Sauce Bread Sauce Seakale a la Creme Potato Croquettes Christmas Pudding | Mince-pies Orange Jelly Cheese Straws Dessert | or cut them into neat dice or diamond shapes with a knife. Make the clear soup boiling hot, put the custard shapes in a hot tureen, pour in the hot clear soup, and it is ready. fried smelts Required : A dozen smelts. For the frying batter : Two ounces of butter. One whole egg and one extra yolk. One tablespoonful of salad oil. Two tablespoonfuls of milk or cream. A few grains of salt. First prepare the batter. Sieve the flour and salt into a basin. Add the oil to the milk and pour these into the middle of the flour, mixing' them in smoothly. Add the yolks of the eggs and beat the batter well. Next wash and trim the smelts neatly. (This is done most easily with a pair of scissors, the tails being cut to a neat point). Then dip the fish in flour with a good dust of salt and pepper mixed with it, the flour will dry them. Put the pan of frying-fat on the fire to heat. Whisk the white of egg to a stiff froth, add it very lightly to the batter. Coat each smelt with batter — this is best done by
