Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

may also wash them. When half-chopped, press them in a cloth, and chop them still finer, and use when required. Proceed the same for shalots. RECEIPTS FOR THE NEEDY. Having promised a friend, when first I commenced this work, that I would insert in its pages a number of receipts for the poor, I fulfil my obligation by re-publishing some receipts which I first brought out in the year of the famine, 1847; and with all the intention I had of still further simplifying them I find their improvement an impossibility. I have, however, withdrawn some receipts of dishes, which were only applicable to that period, and I have at the same time introduced a few new ones, which I feel confident will tend to the comfort of humble families. In making the receipts Nos. 1 and 2 public, I did not suppose that they would meet with the entire approbation of the nation, particularly by those who imagine that nothing can be good except plenty of animal food is used for the subsistence of man. I shall not enter into a culinary digression to prove it, but I am so satisfied of the _failure_ of the quantity of nourishment generally obtained by those who cannot make anything good, even with plenty, for want of having the practical judgment, that I make bold to affirm, that the little animal substance I recommend, if closely followed, will produce all the nourishment requisite when amalgamated in the way described. As regards the peelings and ends of vegetables which I use in my receipts, it is a well-known fact, that the exterior of every vegetable, roots in particular, contains more flavour than the interior of it; which is my reason for recommending only the washing well of those vegetables before they are cut for use, thereby increasing the vegetable produce of the country, and using that which has hitherto only increased the “_malaria_” of our courts and alleys by its decomposition. Having thus explained my reasons, I now give publicity to my receipts for making soups and other dishes in this form; which