High-class cookery made easy

SAUCES, 48 SAVOURY DISHES, 49 VEGETABLES, 53 CAKES, AND ICINGS FOR CAKES, 55 THE DIFFERENT KINDS OF PASTE, 61 [Illustration] HIGH-CLASS COOKERY MADE EASY. At the outset we have to remind all who read these pages, that great pains must be taken to have all pans and dishes scrupulously clean. In cleaning copper pans, attend to the following directions:--If there are any lemon skins left from cooking, boil them in salt and water, dip a piece of flannel in the liquid, and rub your pan well. Then rinse with cold water, and dry with a linen cloth. Every pan must be rinsed or dusted out before being used, for the smallest speck of dirt will destroy a whole panful of sauce; and good sauces are the foundation of good cooking. Cooks cannot be too careful in keeping their sauce-pans scrupulously clean. To clean ordinary pans, place them on the fire with some water and a little washing soda, and let the water get hot. Then wash out your pan, rub lightly with a few ashes and rinse with clean water. Keep a pan for omelets only. SOUPS. The first duty of the cook or housekeeper is to have a stock made ready for soups, gravies, and sauces. On the care given to this point greatly depend the comfort and success of the dinner. I will now try to explain how, with a little care and pains, this can always be done, and the same stock used for several soups. To make-- BROWN SOUP. Procure a nap-bone, five lbs.; have the bone well broken into very small pieces, and wash it in salt and water. Cut off the meat, and brown it in the frying-pan, with an onion. Put the nap-bone and fried meat into a convenient-sized soup-pot with eight quarts of cold water, and when it comes to the boil, set it to the side of the fire, to throw up the scum and grease; remove these as they rise, and boil slowly, with a head of celery, for six hours; then strain, and have it clear, to make the