STOCK, To Clarify.
Ingredients.—The whites of 2 eggs, ½ pint of water, 2 quarts of stock. Mode.—Supposing that by some accident the soup is not quite clear, and that its quantity is 2 quarts, take the whites of 2 eggs, carefully separated from their yolks, whisk them well together with the water, and add gradually the 2 quarts of boiling stock, still whisking. Place the soup on the fire, and when boiling and well skimmed, whisk the eggs with it till nearly boiling again; then draw it from the fire, and let it settle, until the whites of the eggs become separated. Pass through a fine cloth, and the soup should be clear.
Note.—The rule is, that all clear soups should be of a light straw-colour, and should not savour too strongly of the meat; and that all white or brown thick soups should have no more consistency than will enable them to adhere slightly to the spoon when hot. All purées should be somewhat thicker.
STOCK, White (to be used in the preparation of White Soups).
Ingredients.—4 lbs. of knuckle of veal, any poultry trimmings, 4 slices of lean ham, 3 carrots, 2 onions, 1 head of celery, 12 white peppercorns, 2 oz. of salt, 1 blade of mace, a bunch of herbs, 1 oz. butter, 4 quarts of water. Mode.—Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with ½ a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use. Time.—5½ hours. Average cost, 9d. per quart.
Note.—When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey has been boiled, is an excellent addition to all white stock or soups.
STOCK, Consommé or White, for many Sauces.
Consommé is made precisely in the same manner as white stock, and, for ordinary purposes, will be found quite good enough. When, however, a stronger stock is desired, either put in half the quantity of water, or double that of the meat. This is a very good foundation for all white sauces.
STRAWBERRY JAM.
Ingredients.—To every lb. of fruit allow ½ pint of red-currant juice, 1¼ lb. of loaf sugar. Mode.—Strip the currants from the stalks, put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit; strain the currants, measure the juice, put it into a preserving pan, and add the sugar. Select well-ripened but sound strawberries; pick them from the stalks, and when the sugar is dissolved in the currant-juice, put in the fruit. Simmer the whole over a moderate fire, from ½ to ¾ hour, carefully removing the scum as it rises. Stir the jam only enough to prevent it from burning at the bottom of the pan, as the fruit should be preserved as whole as possible. Put the jam into jars, and when cold, cover down. Time.—½ to ¾ hour, reckoning from the time the jam simmers all over. Average cost, from 7d. to 8d. per lb. pot. Sufficient.—12 pints of strawberries will make 12 lbs. of jam. Seasonable in June and July.