HOUSEHOLD RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 701, 10 November 1909, Page 7

HOUSEHOLD RECIPES.

Specially written for this Column.

ALL RIGHTS RESERVED. BEETROOT SOUP. Ingredients.—One quart of stock, a thickening of white soup or flour and butter, 2 beetroots. Method. —Rub the beet through a sieve, previously cooked till tender,, Simmer three minutes and strain; thicken with a little flour and butter, mix smoothly-, and serve with tippets of toast. .. ~ FISH ROLLS. Ingredients—Mix equal quantities of cold fish and nicely mashed potatoes together; season with pepper, salt, parsley and a little anchovy sauce, a few finely minced capers may be used £0 vary the flavour. Put in a hot frying pan with a little butter and stir till all is thoroughly hot; flatten out on the pan, and let the underside get a golden brown; roll up, put on a hot dish, garnish with parsley, and serve very hot. BAKED BEEFSTEAK AND ONIONS Ingredients.—Dust a good thick steak with pepper and salt; put into a baking, dish, cover with sliced onionSj add \ cup of ' water, cover closely and bake for about an hour and a half. ' Tomatoes may be added, if liked, with a little flour or mushrooms are very nice, but then thej onions must be omitted. OX PALATE. Ingredients. Wash the palate thoroughly 1 cut. into smajl pieces. Put into enough milk and water to cover it. Season with a little salt, and let it cook. Serve either with onion sauce and garnish with parsley or dip pieces in egp; or breadcrumbs and fry. BRAISED MUTTON STEAK. Ingredients.—Mutton steak (cut from the leg), 2 ozs. of butter, sliced vegetables, a bunch <jf herbs, 2 slices of bacon, % pint of good stock, pepper and salt.Method. —Put the butter into a braising pan; add about a cupful of vegetablesand the bacon cut small, tie the meat into shape, not too tightly; place on the vegetables, cover and fry for about i hour, then add the stock. Cover and braise gently for f to 1 hour.