THE HOME.

Globe, Volume XXII, Issue 2049, 17 September 1880, Page 4

THE HOME.

Dbippihg.—As I remarked in my last article, dripping for use should be perfeotly free from unpleasant taste or smell, and to ensure this it should be well olarified. In general, the pouring of boiling water on it while hot is sufficient, then allowing it to cool, when all impurities will settle at the bottom and may be scraped off with a knife ; but a anrer way is to strain it through a hair sieve -.r.to a saucepan which holds about a quart of boiling water; add to this a piece of soda Che size of a haricot bean ; stand the saucepan near the fire, let its contents simmer for tea minutes, then take away to cool; when perfectly cold the dripping will stand on the top of the walor, a cake of pure wholesome tat. I should mention, however, one disadvantage which arises from pouring the dripping hot from the pan into the boiling water ; one loses the delicious jelly—ipure esseace of beef—which, if the i'afc be poured into a basin without water, settles at the bottom. The jelly is invaluable for gravies or made dishes, being in sny opinion, equal to Liebig; therefore it is far too good for consignment to the pig tub. But to gain both this and clear fat it is accessary to take a little extra trouble, which xepays itself: though. This is to allow the fat 4o 000 l in its impure state first, so that the jelly may exude from it, then to molt it in boiling water, and proceed as above. In making pastry of any kind it should always be borne in mind that the less it is handled the lighter it will be, and that a light glass rolling pin is far superior to a wooden one. If euoh a utensil is not at hand a oloan brandy bottle siakes a good substitute. Another rule should be followed with regard to pastry—always to make it, if possible, in a cool place, and there fto leave it it not to be consigned to the oven at once. For ordinary crust, such as for pies and paddings, it is sufficient to allow 6jz., or, if wanted richer, Jib. of beef dripping to lib of flour, which should be well dried, as one great cause of heaviness is that damp flour is so often used. Put in a pinch of salt and the dripping, and rub between the hands lightly but thoroughly till well mixed ; stir ia enough oold water to form a tolerably stiff paste, well flour your board, and roll Co the desired thickness. For finer pastry, well dry the flour, sift it, and add to lib of it 6:z of dripping ; rub in and mix as before, then roll out thin and lay on it in small pieces (never press with a knife) 6oz more dripping, or, if wanted very rich, lOaz ; that is, pound to pound. Hprihklo a little flour, double it up, and roll out; repeat this two or three times, then set it by for an hour or two in a cool place before using; £lb of well-sifted loaf sugar added to this pastry Fenders it delicious for suoh sweets as " jam sandwiches " or "ladies' fingers." I have been told, and I believe it to be a fact, that flour for pastry is much better when stale than new ; so that when much pastry is made in a house, it is well to have a store of this kept in a dry place, care, of course, being taken to provent its getting musty. Quaint old Dr. Kitchener, in his " Cook's Oracle," tells the world that " all the skill of the most accomfilished cook will avail nothing unless she is .urnishsd with prime provisions." He does not tell us whether the idea originated with him or his oook—probably the latter, who has handed it down to successive generations of oooks, each of which has given it a wider meaning, till the original one—namely, that which was freshest and purest—has been lost sight of. Dripping does not certainly come under the heed of "prime provisions" in the ideas of most cooks, if it has to be utilised for the benefit of the household; but this does not alter the fact of its usefulness and worth. Bessib Teemaine, in the " Queen."