Common-Sense Papers on Cookery

very likely hear a little child say, “I will have some of that pink thing, please;” and, luckily, that pink thing is the least unwholesome thing on the whole table. It is the jams and pastries that do the harm. With regard to jellies, I would add, try and get it bright. This requires patience and a jelly-bag. Also, as it will keep with ease, make it at least two days before you want it, so as not to drive yourself to have a lot to do on the day of the supper. In making jelly, whether orange or lemon, gelatine is the simplest, easiest, and cheapest method. Do not grudge the sherry, and also put a few coriander-seeds into the jelly when it is boiling. You will find this greatly improves the flavour. But we must not forget the grown-up people, and under the circumstances they enjoy a good lobster salade mayonnaise. I have given directions before how to prepare this king of cold sauces. As, however, you are making a mayonnaise salad, it is almost as easy to make two as one. Have a lobster salad and a smoked-salmon salad. This smoked salmon must be cut into very thin slices, and simply placed round or mixed up in the salad just as it is—raw. If you possibly can, have these two mayonnaises placed in silver dishes, and get a few little crayfish or a few good prawns to add to the usual garnish of capers, anchovies, olives, cut hard-boiled eggs, &c., which I described in a preceding chapter. In making mayonnaise sauce you will use two, or perhaps three, raw yolks of eggs. Now what are you going to do with the whites? Why not whip them up into a stiff froth, and use that for ornamental purposes? For instance, suppose you have that nice simple dish, stewed pippins, on the table. Take a dessert-spoonful of foam shaped like an egg, and place it on the top of each pippin. Have also in readiness a few of those tiny, pretty little sweets called hundreds and thousands, and sprinkle