The Belgian Cookbook | Page 2

Try to dress such things as potatoes, parsnips, cabbages, carrots, in other ways than simply boiled in water, for the water often removes the flavor and leaves the fiber. Do not let your vegetable-dishes remind your guests of Froissart's account of Scotchmen's food, which was "rubbed in a little water."
SWEETS: It is difficult to give any general directions for sweets. They should be made to look attractive, and they should be constantly varied. The same remarks apply to savories, which last ought always to be highly seasoned, whether hot or cold.
MADE DISHES are a great feature in this little book. I have tried to help those small households who cook, let us say, a leg of mutton on Sunday, and then see it meander through the week in various guises till it ends its days honorable as soup on the following Friday. Endeavor to hide from your husband that you are making that leg of mutton almost achieve eternal life. It is noticeable that men are attracted to a house where there is good cooking, and the most unapproachable beings are rendered accessible by the pleasantness of a _soufflé_, or the aroma of a roast duck. You must have observed that a certain number of single men have their hearts very "wishful" towards their cook. Not infrequently they marry that cook; but it is less that she is a good and charming woman than that she is a good and charming cook. Ponder this, therefore; for I have known men otherwise happy, who long for a good beef-steak pudding as vainly as the Golden Ass longed for a meal of roses. Try these recipes, for really good rissoles and hashes. Twice-cooked meat can always be alleviated by mushrooms or tomatoes. Remember that the discovery of a new dish is of more use than the discovery of a new star, --besides which, you will get much more praise for it. And if on Wednesday you find that you have to eat the same part of the very same animal that you had on Monday, do not, pray, become exasperated; treat it affectionately, as I treat my black hat, which becomes more ravishing every time that I alter it. Only, do not buy extravagant make-weight for a scrap of cold meat that would be best used in a mince patty, or you will be like a man keeping a horse in order to grow mushrooms.
And, lastly, the good cook must learn about food what every sensible woman learns about love--how best to utilize the cold remains.
M. LUCK.
PART I
CAULIFLOWER SOUP
After you have boiled a cauliflower, it is a great extravagance to throw away the liquor; it is delicately flavored and forms the basis of a good soup. Wash well your cauliflower, taking great care to remove all grit and insects. Place it to simmer with its head downwards, in salted water; and, when it is tender, remove it. Now for the soup. Let all the outer leaves and odd bits simmer well, then pass them through a sieve. Fry some chopped onions, add the liquor of the cauliflower and the pieces that have been rubbed through the sieve, add a little white pepper and a slice of brown bread. Let all cook gently for half-an-hour, then, just before serving it, take out the slice of bread and sprinkle in two teaspoonfuls of grated Gruyere cheese.
FISH SOUP
When you buy fish and have it filleted, ask for the bones and trimmings to be sent also. Put a quart of milk to heat and add to it a bunch of mixed herbs, a few minced shallots, parsley, pepper and salt. Throw in your fish and cook for an hour. If you have any celery put in a piece, or two or three white artichokes. Strain the soup, taste it, and add more salt or more milk as you think necessary. Return to the pan. Take the yolk of an egg and just before taking the soup from the fire, stir it quickly in. This soup must never boil. It should be made out of the very white fish, excluding herring and mackerel.
STARVATION SOUP
If you have a pork-bone from the fresh meat, let it boil in water for an hour. Put the pan to cool and take off the fat, and remove the bone. Replace the pan on the fire and throw into it two pounds of Brussels sprouts. Do not add onions to this soup but leeks, and the hearts of cabbage. Pepper and spice to taste. Rub it through a sieve and let it be thick enough to form a thin purée.
IMMEDIATE SOUP, OR TEN MINUTES SOUP
Into a quart of boiling water throw two tablespoonfuls of either semolina or tapioca: let it boil for eight minutes with a dust of salt and pepper. Meanwhile, take