254 POT-POURRI FROM A SURREY GARDEN 



very fine, and fry a nice brown. Throw into the stew-pan 

 lib. of rice, and let it slightly colour ; then moisten with good 

 stock, and cook it for 35 minutes. Season with pepper 

 and salt, a little nutmeg, and Parmesan cheese. Serve 

 very hot. Chopped truffles or mushrooms may be added. 



An excellent winter salad for serving with wild duck 

 and many other birds is watercress, carefully picked and 

 washed, pieces of orange (cut as described below for the 

 compote), all the juice of the oranges, and a few drops of 

 good salad oil added just before serving. 



Orange compote depends almost entirely on the good- 

 ness of the oranges, and on the way they are cut. The 

 best plan is to stick them on a fork, and with a sharp- 

 pointed kitchen knife remove, at one cutting, all the peel 

 and all the white. Then, with the sharp point of a knife, 

 cut out all the pieces of orange between the white lines, 

 leaving the white in the middle. Save all the juice, 

 and cut small shreds of the peel without any white, put 

 them into some water with sugar and the juice, and, if 

 the oranges are very sweet, add a little lemon juice. 

 Boil up this syrup, pour it over the pieces of orange, and 

 allow it to cool. This is a good foundation for any 

 winter compote. Apricots, bananas, or pineapple, all 

 can be added, separately or together; and a few dried 

 cherries stewed improve the appearance. Another excel- 

 lent winter compote is made by cutting up a ripe pine- 

 apple (often so cheap), stewing the peel in a syrup, to 

 which is added the juice that runs out of the pineapple, 

 and a little ginger. Strain, and pour it boiling over the 

 pieces of pineapple. A few bananas cut up and added 

 to the pineapple improve it. 



Two excellent ways of serving cold chicken for small 

 parties or suppers are the following : Order the day 

 before from a good baker some extra small dinner-rolls, 

 cut off the tops, and take out the crumb. Mince a little 



