Common-Sense Papers on Cookery

owing to their being crisper than toast, are better adapted for all sorts of purées, such as purée of Jerusalem artichokes or Palestine soup; the pieces of bread being dried after frying, on some blotting-paper. With regard to the mint, take care to have it well sifted. If the mint is properly dried it will crumble easily on being pinched with the fingers, but the only way to avoid the stalks is to sift it. Mint can be bought ready dried in bottles in Covent-Garden Market, and at all good greengrocers’; and as a small sixpenny bottle will last a twelvemonth probably, and keep good almost for ever if well corked, it is advisable always to have a bottle in the house. Another very excellent dish for cold weather is Irish stew. Irish stew has the following strong points in its favour as a dish for cold weather:—First it retains the heat for a long time; secondly, it contains a considerable amount of fat; and thirdly, which makes it a desirable dish for all weathers, is, it is probably the most economical dish ever sent to table. The best joint for making Irish stew is neck of mutton. First cut off nearly all the fat, the reason being that when mutton is boiled the fat swells enormously. The fat that is cut off will make an admirable suet pudding—another dish adapted for cold weather—that can be flavoured with grated lemon-peel. First pare about four pounds of potatoes, and cut them into slices, and allow them to boil for about a quarter of an hour; by this means the water contained in the potatoes will be extracted, and all water held in roots is far from wholesome. Next slice up five large onions, cutting them crossways, so that circular rings fall in slicing. Next take a good-sized stew-pan—an enamelled one is best—and cover the bottom with slices of potato and onions; add a little pepper and salt, and then cover this with a layer of meat, the quantity required being about three pounds. The trimmed neck or loin of mutton should