SEPTEMBER 45 



any water. When quite soft add some salt (a very little) 

 to taste. If too watery, pour it off ; then add butter (a 

 rather larger piece than the size of a walnut), and care- 

 fully mix a well-beaten egg ; or, if this does not suit the 

 taste, bind it with a little flour. 



Here is an excellent aromatic herb-seasoning which 

 does equally well for use with vegetables or meat. I 

 found it in an old-fashioned book called ' The Gentle- 

 woman/ published in 1864, which I shall notice again 

 further on. The author took this receipt from Francatelli, 

 the famous cook of the day. Take of nutmegs one 

 ounce ; mace, one ounce ; cloves, two ounces ; dried 

 bay-leaves, one ounce ; basil, three ounces ; marjoram, 

 three ounces ; winter savoury, two ounces ; thyme, three 

 ounces ; cayenne pepper, half an ounce ; grated lemon- 

 peel, half an ounce ; two cloves of garlic. All to be well 

 pulverised in a mortar and sifted through a fine wire 

 sieve, and put away in dry corked bottles. We made 

 this last year, and used it frequently through the winter 

 for flavouring a great many things, such as purees of 

 cabbage, preserved French beans, soups, sauces, etc. I 

 reduced the cayenne pepper to half the prescribed 

 quantity. 



Blackberry Jelly. Boil the blackberries. Strain 

 them and stiffen with isinglass. This keeps splendidly, 

 and is not too sweet. 



