The Skilful Cook Part 108
The quant.i.ty given is sufficient for French Frying.
To clarify Dripping.
Melt the dripping and pour it into cold water.
When cold, sc.r.a.pe off the sediment which will be found at the bottom.
To clarify b.u.t.ter.
Boil the b.u.t.ter, and remove the curd as it rises.
To blanch Almonds and Pistachio Kernels.
Put them into cold water, and bring it to boiling point.
Then remove their skins.
Almonds should afterwards be thrown into cold water to preserve their colour.
HOW TO USE UP FRAGMENTS.
Sc.r.a.ps of Bread.
These may be used for puddings, or dried and powdered for crumbs; they can also be used to thicken soup.
Cold Potatoes.
These may be mashed and baked in a pie-dish, or made into b.a.l.l.s and fried or baked; they may also be sliced and made into French salad, or used to thicken soup.
Sc.r.a.ps of Meat.
If there are not sufficient to re-cook for a made dish of any kind, put them into the stock-pot.
Fat, cooked or uncooked.
This can be cut in pieces and rendered down (_see_ Rendering down Fat).
It can be used for frying, plain pastry, and cakes.
Fat Skimmings from the Stock-pot.
This is excellent to fry cutlets, &c., in, and can be used instead of b.u.t.ter.
Dripping.
Clarify it and use it for frying, plain cakes, and pastry.
Sc.r.a.ps of Cheese.
Grate them, and use for Welsh rare-bit, macaroni cheese, cheese sandwiches, _pates_, &c.
Cold Vegetables.
If any quant.i.ty, re-warm them, or make into French salads. Any sc.r.a.ps can be put into the stock-pot.
Water in which Vegetables have been boiled.
Use this, if possible, for vegetable soups, as it contains to a great extent the valuable salts of the vegetables.
Boilings from Meats.
These, if not too salt, can be used to make pea, lentil, and other vegetable soups.
FORCEMEATS.
Veal Stuffing.
_Ingredients_--3 tablespoonfuls of bread-crumbs.
1 tablespoonful of finely-chopped suet.
1 dessertspoonful of finely-chopped parsley.
1 teaspoonful of dried and powdered thyme and marjoram.
1 egg.
Pepper and salt.
_Method._--Mix all the ingredients with the egg well beaten.
A little grated lemon rind and juice improves the flavour.
Sage-and-Onion Stuffing.