Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 374, 9 July 1903, Page 2

Housekeeper.

OYSTER SOUP, : -[ ' one quart of "oysters still •jlCpv liciuor flows Drain and put jHJS> tlie liquor on to siinmor with one ' quart cf veal gtocfe, half a Stick of celery, and one and a half inch, olade of mace. Chop the oyßttra, after removing as much of the dark substance as possible, .mash them to a fine pulp and rub through "a strainer into-the stock. Season with cayenne, a tablespoon?ul of lemon juice, aSndi white pepper to. taste, -j Carefully fthe- and mace/ i Wpfck to"get> tr a^tam4ißpoohful -hi ?flour--and one of butter in a saucepan on the stove, add a cupful of milk or, impossible, cream, and when smooth stir it" into the soup. Cook I five minutes ;iuore very slowly, add more seasoning, and strain into t* e tureen. BOILED FILLET OF MU iTON. Boiled fillet of inuttou if cooked slowly will be very tender, uad have a good rich gravy. Take off a thick nllet from a well hung leg of mutton, Trim the meat carefully so that there''will .be no corners to push through the paVte; and remove the bone. Make a light Usuet paste, roll it out, and lay the mutton inside itj; wetting the edges. „.Tio the joint in a well-floured plunge into boiling wat<jr. ' ar : d' Biminer steadily for : ttroe hoUfe, Seiva in the paste, which must on no ■account /be ;preyiously: broken. ~ Spanish onions, previously boiled in three waters, will be a suitable vegetable to accompany; the above. . , ', j>>^ ■'>y FLAME PUDDING. 17/ ; ;Gream together two ounceß io£ butter and two, ounces of castor sugar, then add gradually the yolks of four .eggs, a heapad dessertspoonful of ground almonds, and two ounces of fine pastry flour; When this is all smoo'th whisk inthe whites of tie-fourt-ggs and enough sponge-cake crumbs to make it all rather thick, Butter a basin thoroughly, turn the pudding into it, cover with greased paper, then tie a pudding cloth over, and steam for one ] hour and a quarter. When ready, turn j out the- pudding on to a hot dish, pour a little brandy over and. round \t. Then hi«at .a tubkspoonful of brandy, sej; it alight and pour oyer the pudding. S;rve on fire like a Christmas pudding.

& A ABfiLEFßljjpNft &J? ? of /milk, of iMsM* .. buro|f.snd malp Wml'' Beat a%ihoroujPjjr', and a^anufor ,&s,hout/tp .|g»jn juSt tjoforia using. Cojfo.tsud peel T&ree sliceß or rings. Dip each Biio9 in tho' batter and fry is deep, hot fat. Serve piled on a d'oyley with castor sugar. CHEESE AND POTATO KAMAKINS.- | Jfjß&thu cupful Of '.leashed potato with a drraru, a" beaten egg, a teaspoonful of melted butter, and three tableapoon- ■ fuls of-grated cheese. Season with a piuoh Of c iyenne and salt to itaate., \ Turn into buttered ramakiri cases, scatter, '..grated •QfeaSß«- P -P.ver the top» and bake for ten minutes. FOB A FISH CHOWDER. TttkrMk-; baddock'.-codforhalibuti'attd-the quantity, of course, must vary with tbe bizo of the dish you wish to servo. For one and a half pounds of fisb, have two slices o! salt port, a small onion (sliced), and somo potato cut in thick pieces, a gill of milk, fhjur, pepper, and salt.. Put tho pork.,?» the par. you wißh to use; and fry it rather dry. Place a,, Jayor .of .fish cut into thick pieces ov.ir this; season with pepper and salt, and dredge with flour. Then add a layer of tho sliced'potato and. cnioB fi and another layer of fish and bo on till all is used. Aid just enough water to the pot to pre-vent-the- contents -from- burning.; and id "cook the potatoes; stew all together very slowly for an hour. About ten minutes before soiving tako some sippets of to' Bt, dip into cold milk, and lay on tho top. Thicken the g 11 of milk with fluur and a little butter, flavour with a tableßpoonful of vinegar, add to the fish, and serve all in a deep dißh, - CABBOTS A LA MAITBE D'HO TEL Trim some carrots into small balls and boil in salted water. When nearly done, drain off the water, .-and 'toss" them in plenty pf salt butter tilt quite tender, adding during the process -Some chopped parsley; a icjueeaoJ oV lemonlpepper and salt. Serve very hot with chops or steaks. BAKED SWEETBREADS Trim some sweetbreads and barboil them for fifteen minutes. Lard each with six la;dons of bacon and put in a bakingttiah.- Dredge lightly withe floury -peppdr and salt, and cover.the bottom of the pan with good gravy or stock. Base in a moderate oven for, three-quarters of an hour, basting every ten tninuteiP;sorvri with browsed breadcrumbs "--over, and green peas in the centre of the dish. f;. jEAGpHT.OF COLD BEEl?. Have readjr- some tihy' potato, oioquettes fried to a nice golden colour' _ Take a cup ful of tomato piilpi and gravyi left from roast beef.-, Let these -boil together, and season with mushroom ketchup. Slice two otiiohp,; soak them in salted" water, drain, and fry' in deep fat. .Cut about a pound of. cold roast beef into .thin slices, and set on a very hot dißh. Poar tbe ibotling Bailee on the. beef. Garnish with the fried onionß and - potato' croquettes, and serve immelia'ely.v ,i; i: -; ; ;