777 butter, sprinkle with chopped parsley and lemon juice, and serve. Chicory. — Blanch the chicory, and simmer gently in milk until tender. Strain, and make the remaining milk into a sauce with half an ounce of butter and half an ounce of flour. Simmer till sufificiently thick, pour over the vegetable, and serve. Braised Cucumber. — Peel two cucumbers and cut up into dice ; put into the inner pJan of a double-cooker, and cook until tender with one ounce of fresh butter. (Twenty minutes.) Cherry Cream. — Two pounds of stoned cherries, half a pint of cream, half a gill of dissolved gelatine, cane syrup for sweetening. Halve the cherries, and stir them into the cream ; sweeten to taste, stir in the gelatine, and pour into a mould, previously rinsed with cold water. When set, turn out and decorate with whipped cream and cherries. Fruit Salad. — Half a pineapple, six KITOHKN AND COOKERY bananas, six oranges, quarter of a pound of glac6 cherries, three apples, six peaches, six apricots, half a pound of strawl)crries, half a pound of fresh cherries, half a pound of greengages. If the last five items are not obtainable, bottled pears, peaches, and apricots may be used in their place. Cut all the fruit into cubes with a silver knife, add the juice of four lemons, three table- spoonfuls of pure cane syrup, and a little flavouring essence. Welsh Rarebit. — ^Four ounces of Cheddar cheese (dry), one ounce of proteid, one ounce of butter, one ounce of cream, pepper and salt to taste, chopped parsley. Put the butter and cream into a saucepan and heat thoroughly ; add the cheese (grated) and proteid, and stir until thoroughly dissolved. Cut some buttered toast into squares, and pour the mixture over the toast ; brown under the grill or in the oven, and serve with a pinch of chopped parsley. TWO FISH t^OUFS LOBSTER BISQUE Required : One lobster. Three ounces of butter. Two ounces of flour. Two quarts of fish stock or milk and water. Half a lemon. Half a carrot and turnip. One shallot or small onion. A bunch of parsley and herbs. Two teaspoonfuls of essence of anchovy. Salt and pepper. If liked, add — One glass of sherry. Half a gill of cream. Wash the lobster, cut it up, take all the meat from the shell ; put that from the claws on one side for garnishing. Wash, prepare, and slice the vegetables. Melt the butter in a stewpan, add the vegetables, herbs, flour, and the finely pounded lobster- shell. Stir these over the fire for five minutes, then add the stock, and stir until it boils. Chop the lobster meat (all but the claws) finely, add it to the soup, and let it simmer for half an hour, keeping it well skimmed. Next strain it through a fine sieve. Rinse out the saucepan, pour back the soup, add the anchovy essence, a few drops of lemon juice, salt and pepper to taste, and, if liked, the cream and sherry. Re-heat the soup, but be careful that it does not actually boil. Cut the meat from the claws into small dice, add it to the soup, and serve in a hot tureen. N.B. — If a less expensive soup is required, use a tinned lobster, only be sure to purchase a good brand. OYSTER BISQUE Required : Two dozen sauce oysters, with their liquor. Two quarts of fish stock or milk and water. Two ounces of butter. Two ounces of flour. Half a gill of hot milk. Half a gill of cream. The yolks of two eggs. Half a lemon. A bunch of parsley. One bay-leaf. One blade of mace. Ten peppercorns. Salt, pepper, cayenne, nutmeg. Put the oysters, with their liquor, in a small pan, heat them gently until the edges curl up and the oysters begin to plump out ; then beard and halve them, and strain the liquor. Save this, and also the beards. Melt the butter in a saucepan, add the flour smoothly, and stir it over the fire for a. few minutes, taking care that it does not colour in the least. Now add the stock, oyster liquor, and beards, parsley, bay-leaf, mace, and peppercorns. Stir these over the fire until the soup boils, then let it cook gently for half an hour, keeping it well skimmed. Next strain the soup through a fine sieve or tammy cloth. Pour it back into the saucepan, after first rinsing it out, re-boil it, let it cool slightly, then add the milk with the cream and beaten yolks. Unless the soup is allowed to cool, it will curdle the eggs, and the soup will be spoilt. Re-heat the soup sufficiently to cook the yolks, but do not let it actually boil. Season it carefully to taste with salt, pepper, cayenne, nutmeg, and a few drops of lemon juice. Just before serving add the pieces of oysters. Pour into a hot tureen. N.B. — A cheaper variety of this soup may be made by leaving out the yolks and cream, and using a little more flour instead to thicken it. The following arc good finns for supplying foods, etc., mentioned in this Section: Messrs. J. S. Fry and Sons, Ltd. (Cocoa); Samuel Hanson .and Son (Red, White and Blue CofTeej; C. R. Shippam (Tongues, Potted Meats, etc.).
