With the pack well squared in the left hand face down, bring the right hand over it, thumb at the rear, fingers on the outer end. Make a motion of squaring the ends and at the same time press the fingers back a little making the ends of the deck s... Read more of Double Lift at Card Trick.caInformational Site Network Informational
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WHITE CUCUMBER SAUCE

(Sauces.) - (The Jewish Manual)







Take out the seeds of some fresh young cucumbers, quarter them, and
cut them into pieces of two inch lengths, let them lay for an hour in
vinegar and water, then simmer them till thoroughly soft, in a veal
broth seasoned with pepper, salt, and a little lemon juice; when ready
for serving, pour off the gravy and thicken it with the yolks of a
couple of eggs stirred in, add it to the saucepan; warm up, taking
care that it does not curdle.

BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK.
Spread flour on a tin, and place it in a Dutch oven before the fire,
or in a gentle oven till it browns; it must often be turned, that the
flour may be equally coloured throughout. A small quantity of this
prepared and laid by for use, will be found useful.











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