t); it will be excellent glaze; not so fine in flavor, perhaps,
but it preserves to good use what would otherwise be lost. Very many
people do not know the value of pork for making jelly. If you live in
the country and kill a pig, use his hocks for making glaze instead of
beef.

Glaze also adds much to the beauty of many dishes. If roast beef is not
quite brown enough on any one spot set your jar of glaze--for this
purpose it is well to have some put in a jar as well as in the skin--in
boiling water. Keep a small stiff brush; such as are sold for the
purpose at house-furnishing stores, called a glazing brush, are best;
but you may manage with any other or even a stiff feather. When the
glaze softens, as glue would do, brush over your meat with it, it will
give the lacking brown; or, if you have a ham or tongue you wish to
decorate you may "varnish" it, as it were, with the melted glaze; then
when cold beat some fresh butter to a white cream, and with a kitchen
syringe, if you have one, a stiff paper funnel if you have not, trace
any design you please on the glazed surface; this makes a very handsome
dish, and if your ham has been properly boiled will be very satisfactory
to the palate. Of the boiling of ham I will speak in another chapter.

I have a few more articles to recommend for your store-room, and then I
think you will find yourself equal to the emergency of providing an
elegant little meal if called upon unexpectedly, provided you have any
cold scraps at all in the house, and _maitre d'hotel_ butter.

To make the latter, take half a pound of fine butter, one tablespoonful
of very fresh parsley, chopped not too fine, salt, pepper, and a small
tablespoonful of lemon juice; mix together, but do not work more than
sufficient for that purpose, and pack in a jar, keeping it in a cool
place. A tablespoonful of this laid in a hot dish on which you serve
beefsteak, chops, or any kind of fish, is a great addition, and turns
plain boiled potatoes into _pomme de terre a la maitre d'hotel_. It is
excellent with stewed potatoes, or added to anything for which parsley
is needed, and not always at hand; a spoonful with half the quantity of
flour stirred into a gill of milk or water makes the renowned _maitre
d'hotel_ sauce (or English parsley butter) for boiled fish, mutton, or
veal. In short, it is one of the most valuable things to have in the
house. Equally valuable, even, and more elegant is the preparation known
as "Ravi