The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

up, taking care that it does not curdle. * * * * * BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK. Spread flour on a tin, and place it in a Dutch oven before the fire, or in a gentle oven till it browns; it must often be turned, that the flour may be equally coloured throughout. A small quantity of this prepared and laid by for use, will be found useful. * * * * * BROWNED BREAD CRUMBS. Grate into fine crumbs, about five or six ounces of stale bread, and brown them in a gentle oven or before the fire; this is a more delicate way of browning them than by frying. * * * * * CRISPED PARSLEY. Wash and drain a handful of fresh young sprigs of parsley, dry them with a cloth, place them before the fire on a dish, turn them frequently, and they will be perfectly crisp in ten minutes. * * * * * FRIED PARSLEY. When the parsley is prepared as above, fry it in butter or clarified suet, then drain it on a cloth placed before the fire. * * * * * BREAD CRUMBS FOR FRYING. Cut slices of bread without crust, and dry them gradually in a cool oven till quite dry and crisp, then roll them into fine crumbs, and put them in a jar for use. * * * * * SPINACH GREEN. Pound to a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a basin of hot water for a few minutes, or it may be allowed to simmer on the fire; a little of this stirred into spring soups, improve their appearance. * * * * * VELOUTÉ, BECHAMEL. These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropriate for the Jewish kitchen. Velouté is a fine white sauce, made by reducing a certain quantity of well-flavoured consommé or stock,