. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . bles, &c,see page 39; rice (if used), 4 ozs.: 4 hours or more. MILK SOUP WITH VERMICELLI. Throw into five pints of boiling milk a small quantity of salt, and 60 MODERN COOKERY. [CHAP. II. then drop lightly into it five ounces of good fresh vermicelli; keep themilk stirred as this is added, to prevent its gathering into lumps, andcontinue to stir it very fr
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . bles, &c,see page 39; rice (if used), 4 ozs.: 4 hours or more. MILK SOUP WITH VERMICELLI. Throw into five pints of boiling milk a small quantity of salt, and 60 MODERN COOKERY. [CHAP. II. then drop lightly into it five ounces of good fresh vermicelli; keep themilk stirred as this is added, to prevent its gathering into lumps, andcontinue to stir it very frequently from fifteen to twenty minutes, oruntil it, is perfectly tender. The addition of a little pounded sugar andpowdered cinnamon, renders this a very agreeable dish. In Catholiccountries, milk soups of various kinds constantly supply the place ofthose made with meat, on maigre days; and with us they are sometimesvery acceptable, as giving a change of diet for the nursery or sick , semoulina, sago, cocoa-nut, and maccaronimay all in turn be usedfor them as directed for other soups in this chapter, but they will berequired in rather smaller proportions with the , 5 pints; vermicelli, 5 ozs.: 15 to 20 CHAPTER II. FISH. TO CHOOSE FISH. The cook should be wrell ac-quainted with the signs offreshness and good condition infish, as many of them are mostunwholesome articles of foodwhen stale, or out of eyes should be bright, thegills of a fine clear red, thebody stiff, the flesh firm, yetelastic to the touch, and thesmell not disagreeable. Whenall these marks are reversed,Copper Fish or Ham Kettle. and the eyes are sunken, the gills very dark in hue, the fish itself flabby and of offensive odour, it isbad, and should be avoided. The chloride ofsoda, will, it is true, restore it to a tolerablyeatable state,* if it be not very much over-kept,but it will never resemble in quality fish that isfresh from the water. A good turbot is thick, and full
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