Many persons prefer lard rather than dripping for frying.
Butter is clarified in the following manner: Put some butter in a saucepan on the fire, and when boiling remove the scum from the top, and pour the clear butter gently into the pan which is required for use.
It is quite indispensable to good cooking that every dish requiring to be served hot should never be allowed to wait in the kitchen, but should be served with the greatest promptitude possible, as a dish prepared with every imaginable care will be sure to fail of its effect if served lukewarm or cold. The first quality in a cook, therefore, should be punctuality, which should be encouraged and appreciated by the guests.
The receipts as here given are all for eight persons.
FRENCH DISHES
FOR AMERICAN TABLES.
———————