Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

of cold water and mix that again with what you wish to color. The quantity of cochineal is according to the quantity of mixture and also according to how deep the color is desired. CHERVIL. This comes from Italy, and is used in salad and as a spice. COLANDER. Besides the ordinary colander, it is necessary to have a fine one. We mean, by a fine colander, one with holes half the size of the ordinary ones, that is, just between the colander and strainer. A colander should not have holes on the sides; it is handier and more clean with holes at the bottom only. CURRY. We think that curry is very good and necessary on the borders of the Ganges River, and for that very reason we think also that it ought to be eschewed on the borders of the Hudson, Delaware, Ohio, and thereabouts. We cannot describe curry better than by giving here the answer (_verbatim et literatim_) of a gentleman who has lived a few years in Java, to a question on the properties and qualities of curry. He said that he thought it good and even necessary to use some there on account of the climate, but every time he had eaten it he thought he was swallowing boiling alcohol or live coals. DINING-ROOM. It must be well ventilated and lighted. The best degree of temperature is about 66 degrees Fahr. DISH. A dish ought to be charming to the eye, flattering to the smell, and delicious to the taste. DRAINING. To drain, is to put in a colander any thing that has been soaked, washed, or boiled, etc., in water or any other liquid, in order to dry it, or at least to let drop from it the water or other liquid that may be in it. Salads of greens, as a general thing, are drained after being washed, before putting them in the salad-dish; they must be drained as dry as possible, but without pressing on them, as it would wilt the leaves, and give the salad an unsightly appearance. DUSTING. A pan,