A guide to modern cookery

it reaches one from the purveyor, sometimes needs drying and passing through a sieve before being used. _Spiced Salt._—This condiment, which serves an important purpose in the preparation of pies and galantines, is obtained from a mixture of one lb. of table salt with three and one-half oz. of spices (No. 181). This kind of salt should be carefully kept in a very dry place. =2. The Various Kinds of Garnishes for Soups, Relevés, and Entrées, Hot or Cold= STUFFINGS AND FORCEMEATS 189—VARIOUS PANADAS FOR STUFFINGS Panadas are those preparations which go to make the leason of forcemeats and which ensure their proper consistence when they are cooked. They are not necessary to every forcemeat; for the _mousseline_ kind, which are the finest and lightest, do not require them. Nevertheless, they are useful for varying the taste and the uses of forcemeats, and I thought it advisable to introduce them here. The reader will thus be able to use either forcemeats with a panada base or _mousseline_ forcemeats; in accordance with the requirements and his resources. 190—A. BREAD PANADA Put one-half lb. of the crumb of bread and one-half oz. of salt into one-half pint of boiling milk. When the crumb has absorbed all the milk, place the saucepan over a brisk fire and stir with a spatula until the paste has become so thick as not to cling any longer to the end of the spatula. Turn the contents of the saucepan into a buttered platter, and lightly butter the surface of the panada in order to avoid its drying while it cools. 191—B. FLOUR PANADA Put into a small saucepan one-half pint of water, a little salt, and two oz. of butter. When the liquid boils add five oz. of sifted flour thereto, stirring the while over a brisk fire until it reaches the consistence described in the case of bread panada. Use the same precautions with regard to cooling. 192—C. FRANGIPAN PANADA Put into a stewpan four oz. of sifted flour, the yolks of four eggs, a little salt, pepper, and nutmeg. Now add by degrees three