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

When the pie is baked, the wire pin holding the mould is pulled, and the mould removed. [Illustration] _Mould for Pies_, _Jellies_, _etc._--This mould may be used for any thing that requires a mould; it may also be round, oval, or of any other shape. [Illustration] OLIVES. Fresh and ripe they are served as dessert with other fruit. Preserved, they are served as a _hors-d'oeuvre_, and used to flavor and decorate different dishes. Olives as well as sardines are healthful and considered one of the best _hors-d'oeuvre_. OSMAZOME. Osmazome is found in beef, mutton, full-grown domestic fowls, venison, and game; in the latter, when the bird or animal is adult. In meat soup, the osmazome is the soluble part of the meat that dissolves in boiling, and makes nutritious broth. In broiled or roasted pieces, it is that part which makes a kind of brown crust on the surface of the meat, and also the brownish part of the gravy. Chicken, lamb, sucking-pig, veal, etc., do not contain any osmazome. PARSLEY, CHERVIL, THYME, CELERY, SAGE, ETC.,--FOR WINTER USE. Hang in the shade, under a shed, or in a garret, and in a clean and dry place, some small bunches of parsley, chervil, celery, etc., the roots upward; leave them thus till perfectly dry, then place them in your spice-box for winter use. The best time for drying them is at the end of October or the beginning of November; dig them up in fine and dry weather, so as to have them clean without washing. Soak in cold water half an hour before using. WHITE PEPPER. This is black pepper decorticated. Put peppercorns in a bowl, cover with cold water, and leave thus till the skin is tender; then drain. Take the skin off, let it dry, grind it; place with your other spices, and use where directed. It takes many days for the skin to become tender. QUALITY OF MEAT, FISH, VEGETABLES, FRUIT, ETC. The quality of meat depends entirely on the quality of food with which the animal has been fed. For fish, the taste or quality is