HOUSEHOLD RECIPES

Alexandra Herald and Central Otago Gazette, Issue 503, 10 January 1906, Page 7

HOUSEHOLD RECIPES

—Sebqueot Weixtbh by— NISS AMY MONRO JWULLIGATAWNY SOUP, Ingredients:—Five pints stook, one apple, one onion, juice of half a lemon, 1$ ounoeß of flour, ljozs, of curry powder, l| oss., of butter or olarified fat, half a teaspoonful of sugar, one dessertspoonful of ohutney, Jib. of nicely boiled rice. Method.—Prepare and out the apple and onion roughly, make the fat hot, and fry

them for about 10 minutes; add ourry powder, ohutney, sugar and lemon juice, fry gently 10 minutes longer, then sprinkle in the dry flour, also add the stock (which has been previously skimmed), stir till it boils, and then simmer gently for threequarters of an hour; rub through a sieve, return to the sauoepan, re-heat. Have the rice nioely boiled, and serve either in the soup or separately in vegetable dißh.

BOILED BREAM AND EGG SAUCE. Ingredients : One bream (about 2J to 3 lbs), l tablespoonful each of salt and vinegar, half a lemon, and white of egg to garnish.

Method.—Trim all fins of! the fish, and oarefully remove the Boales. Have plenty of water in the saucepan, add virtegar and salt to it,, put the fish into it, draw it right to one Bide, and simmer, very gently, from 15 to 20 minutes; when done the flesh will readily move from the bone, !\hen tried with skewer or fork ; lift out oarefully with a slioe, drain, and servo on a fiih d'oyley. Gut lemon in thin shoos, whip white of egg stiffly, and plaoe in little heaps on lemon ; put round fish for garnish lobster, ooral, yelk of egg, or finely chopped parsley may be sprinkled on white of egg as an additional garnish, Serve sauce in a sauce bowl. EGG SAUCE. Ingredients :—One ounce of butter, half an ounoe of flour, half a pint of water, one hard boiled egg 9 salt and lemon juioe. Method.—Melt the butter in a small saucepan, stir in the flour off the fire, and cook for one minute; add the water, stir till it hoils and thiokens; then add the salt, lemon juioe, and egg ohopped finely. Serve in a sauoe bowl. BOAST FILLET OF YEAL.

Ingredients:—Five or six lbs. fillet of veal, half a lb. of bacon, about four tablespoonsful eaoh of breadorumbs, suet, 1 teaBpoonful of ohopped parsley, half a teaspoonful of thyme and marjoram, a little grtted lemon rind, salt and pepner, and one sgg well beaten. Mix all these ingredients together, with the beaten egg for the seasoning.

Method.—Remove the bone, fill with the seasoning, and tie into a neat shape. Bake gently from If to 2 hours, keeping it well basted. Cut the bacon in slices, roll up and put on a skewer, and grill or bake till the fat is dear and orisp ; sift the meat en to a hot dish, remove the string, pour nearly all the fat out of the making dish, sprinkle over the dish about one dessertspoonful of cornflour, brown slightly, add 3 gills of stock, stir till it boils and thiokens. Strain and serve in a gravy boat. The stook may be made with the bone from the veal oooked in water while the joint is cooking. To garnish the joint, have the lemon out in shoes ; put these round it with the rolls of baoon. STEAMED LEMON PUDDING. Ingredients ;—Three ounoes of sugar, Three ounoeß of butter, four ounoea of flour, one small teaspoonful of baking powder, two small eggs, rind and juice of one lemon, Method.—Beat butter and sugar to a oream; add well-beaten eggs, then flour, baking powder, lemon rind, and, lastly, the juioe. Steam in two well-greased moulds for one hour. Sarva with sauoe. SAUCE FOR LEMON PUDDING. Put half a pint of water on to boil; blend a teaspoonful of arrowroot with a little water, stir it in, and boil for about two minutes: add the juice of half a lemon, one tablespoonful of sugar, and a few drops of cochineal or carmine to oolor a pretty shads. APRICOT GATEAN. Ingredients:—One tin of aprioots, one lemon, three ounoes of sugar, one ounce of gelatine; one gill oream, whipped and flavored with icing sugar and vanilla.. Method,—Put the aprioots through a sieve, having previously soaked the gelatine in the juioe. Dissolve this over the fire; add to it the apricot puie3, which has been rubbed through the sieve, and stir into the eugar and lemon juioe. Pour into a border, mould, whioh has been rinsed in oold water, and let it stand some hours till set; turn on to a glass dish, and pile the whipped oream in the centre,