[32] The Maltese culinary productions, and well-provided markets, I must defer commenting upon till my work entitled “The Culinary Wonders of all Nations” is produced.
[33] A few days after, I was deputed, by order of the Emperor, to visit and report on the public kitchen for the working classes in Paris, called the Fourneaux de l’Impératrice; for description of which see [Addenda].
[34] This receipt, so much approved of by the medical authorities, was in daily use for more than fifteen months from the date of its introduction by me.
[35] The following is from the Lancet of August the 22nd, 1857:—“Dyspeptic.—We recommend our correspondent to try some of M. Soyer’s new sauce, called the Sultana Sauce. It is made after the Turkish receipt, its flavour is excellent, and it affords considerable aid in cases of slow and weak digestion.”
[36] If no oven, put the pan in water three-parts up, and give half an hour longer. For public institutions, fish, meat, and game may be cooked in a similar manner, for which receipts refer to my “Shilling Cookery.”
[37] The following receipts were written by me in reply to a request inserted in the Times in January, 1855. Each receipt is for two men, but may be increased by adding to the proportions.
[38] Indian corn contains 750 parts of starch, 205 gluten, 30 sugar, 15 tannin. Potatoes contain 200 parts of starch, 40 gluten, 20 sugar.
[39] If hard water is used, add soda.
[40] For the use of the bones, see Receipt No. 9.
[41] If dripping cannot be had, use four pounds of fat.—See Receipt No. 21.