Common-Sense Papers on Cookery

as good rich stock, boiled down till it has the appearance of strong liquid glue. In making glaze, great care should be taken so as not to allow it to remain too long on the fire. As soon as the stock begins to turn colour, remove the stock-pot from the fire, and quickly slacken the heat, otherwise the contents will get burnt, and much of the flavour destroyed, especially if the glaze be intended for the purpose of making either soup or gravy. The simplest method of obtaining glaze is to buy it ready-made—it is sold in skins—only take care to get it at a thoroughly respectable shop. Now, to glaze a turkey is so very similar to varnishing one, that perhaps the easiest method of describing the operation is to say:—Melt some of the glaze in a little basin, and add, if you like, a very little water to it. Then take a fairly stiff brush and paint the turkey all over, drumsticks and all, making the breast particularly shiny. You will now see how very much the turkey has improved in appearance. It has, in fact, a rich mahogany look. If you are glazing, say, a couple of fowls, the principle is just the same. You will see the difference directly. By doing one first, and then comparing the two, you will understand the meaning of the simile I have given in reference to the mahogany. Next, take some nice fresh bright-green double parsley, and fit some into all the hollow places you may observe about the turkey, of course trying as much as possible to make each side look alike. Place the turkey on a good-sized clean dish, and garnish it with some more parsley and cut lemon. I will try and describe, as some may not know how, the best method of cutting lemon for garnish. Cut a lemon in half the ordinary way, and then with a sharp knife cut off a thin slice, which is of course a complete circle, the centre being white, and the circumference a thin rim of yellow peel. Cut