Page:Mrs Beeton's Book of Household Management.djvu/1840

1650 Fried parsley can be kept fresh and crisp for several days if stored in an air-tight tin: before using, it should be re-heated in the oven.

Peel: To Peel Almonds and Pistachios.—Cover the nuts with boiling water, let them remain for 6 or 7 minutes, then strain, replace them in the basin, and cover with cold water. When cool, drain well, and remove the skins by pressing each nut between the thumb and forefinger. Dry well on a sieve, and use as required.

Potato Border (White).—For one border allow 3 medium-sized potatoes. Boil or steam them and pass through a fine sieve. Add 1 raw yolk of egg, ½ an oz. of butter, salt and pepper to taste, and well mix the ingredients over the fire. As soon as the potato is cool enough to handle, shape it into a long, narrow roll, using as little flour as possible: arrange it on the dish in a round or oval form, re-heat in the oven, and use.

Potato Border (Brown).—Prepare a border as directed above, place it carefully on a greased baking-tin, brush over with beaten egg, bake until nicely browned, then transfer to a hot dish, using two fish slices for the purpose.

Rice Border (Socle).—Borders of rice or white fat are frequently used to raise a cold entree above the level of the dish. To make a rice border, put 1 lb. of well-washed Caroline rice into a stewpan, with 3 pints of cold water and 1 teaspoonful of salt: cook slowly until the water is absorbed and the rice perfectly tender, then pound it to a smooth paste in a mortar. Press well into a wetted border mould, or turn the rice on to a pastry slab or large dish, knead well with the hands until a smooth elastic paste is obtained, then shape it with a couple of wooden spoons into a round or oval block. The edges must be neatly trimmed with a sharp knife, and, if liked, they may be cut by the same means into a serrated, fluted, or other suitable design. The socle should be allowed to become firm before being used.

Rice (For curry).—Put ½ a lb. of Patna rice in a stewpan, with sufficient cold water to cover it: bring to the boil, then strain, and hold the strainer under the cold water tap until the rice is thoroughly washed. Have ready 3 or 4 pints of salted boiling water, put in the rice, and cook from 12 to 15 minutes, then turn it into a colander, pour some hot water over it, cover with a clean dry cloth, and let the rice remain in the screen or near the fire for about 2 hours, when every grain should be separate. A less troublesome, but at the same time less satisfactory, way of preparing rice is to omit the blanching process, and simply wash the rice in cold water before cooking. It is boiled as described above, and the finishing process may be carried out in two ways: In the first, after being strained and rinsed in cold water, the rice is returned to the saucepan and allowed to remain, covered with a clean cloth or with the lid tilted for about 1 hour, when each grain should be separate and perfectly dry. Or, after being washed and rinsed, it may be tied loosely in a pudding cloth, and