White Soup

White soup is in reality white sauce, only in larger quantities and not quite so strong. White soups, such as celery, cauliflower, Palestine, potato, vegetable marrow, have all the same basis - viz., reduced stock and boiling milk, and only differ as to which stewed vegetable is rubbed through the wire sieve.

Fried bread - little cubes of a quarter of an inch size - should always be served with all white soups. (See No. 7.) Every kind of white soup should have one or two bay-leaves boiled in the milk, and a "suspicion" of nutmeg added at the finish.

Fried Whiting

The flesh of the whiting is very delicate, The very common and, indeed, almost universal mistake is to over-cook whiting. Skewer the tail in the mouth, so as to make the fish into a circular shape. Egg-and-breacl the whiting. (See No. 20.) Fry it in very hot fat. (See No. 6.) Time to fry small whiting, about two minutes. Recollect, the fat must be sufficiently hot to fry the bread crumbs a nice golden colour in this time. Whiting, like whitebait, should be served directly it is cooked. If there is fish and soup, the cook should not commence to fry the fish until after the soup has been served.

Widgeon

Draw and truss the bird. Roast before a fierce fire, or in a very hot oven, for about fifteen minutes. Serve with a little gravy separate in a tureen, and also with cut lemon and cayenne. Also serve with them venison sauce of red currant jelly and port wine. (See Venison Sauce.) The widgeon, like snipe, teal, and wild duck, should be underdone, or it is not worth eating.

Wild Duck

Pluck, draw, and truss the bird. Roast it before a fierce fire for about fifteen or twenty minutes. Send cut lemon to table with it, and cayenne pepper. Wild duck requires no gravy. It should be red inside when cut. The breast is the best part. In carving a wild duck it is customary for the carver to score the breast into six slices down to the bone, and squeeze lemon, dipped in cayenne pepper, into the gashes. Take care that the lemon does not squirt in the eye. I once witnessed this: the sufferings of the carver, owing to the cayenne pepper, were terrible.

Wine Sauce

A very good sauce for boiled rice pudding or suet pudding can be made by simply mixing brown sugar with wine, such as sherry, cowslip, or raisin. (See Sweet Sauce and Venison Sauce).

Yeast Dumpling's

Get some dough from the baker's; roll it into dumplings - half a quartern of dough will make eight. Throw into boiling water, and boil for about twenty minutes. Serve sweet sauce, plain sugar, or good gravy and salt, or jam, etc., with the dumplings. (See also Norfolk Dumplings).

Yorkshire Pudding

Make a batter of two tablespoonfuls of flour, one egg well-beaten up, a pinch of salt, and sufficient milk to make the batter of the consistency of double cream. Get a baking-tin about one and a half inches deep. Pour a little dripping into the tin, which must be thoroughly greased: the dripping should be nearly an eighth of an inch deep in the bottom of the tin. Put this tin into a fierce oven, and make it very hot. Pour the batter into it while it is very hot, and bake for about thirty minutes. The pudding should be cut into squares, and served with hot roast beef.