TESTED RECIPES.

Auckland Star, Volume XXXV, Issue 94, 20 April 1904, Page 3

TESTED RECIPES.

Sweetbread Soup.—One quart of good white stock, or the liquid chickens or veal has been cooked in, 1 slice of carrot, 1 BmalT anitm, l small bunch of herbs, l£ozs of butter, Ijozs of flour, 2 lambs' sweetbreads, 2 yolks of egg, half a gill of cream (optional). Take the sweetbread (lambs' sweetbreads are less expensive, and will do well for this soup), put them into a small saucepan of water, and bring to the boil. Simmer for three minutes, then strain off. Put in a basin of cold water to cool," and then trim away all fat and gristle, which will easily be seen after they have been blanched in this way. Put a quart of good stock into a saucepan, add the carrot, onion, sweetbread and herbs, and simmer gently for fiffa»«»Ti narrates. Then strain the soup into a basin. If the stock is already well flavoured, it wfll not be necessary to add the herbs and vegetables. For this reason, in cooking chickens or veal, the usual soup vegetables should always be added to the liquid in which they are cooked, as it not only improves the flavour of the meats, but prepares the liquid to form the basis of an excellent soup. Having strained the stock, melt Hie butter in a saucepan, stir in the flour smoothly, - aad the stock, and stir until it boils. Season well. Cut the sweetbreads into small dice and add. To make the soup richer, beat the yolks of eggs with the cream and stir in. Continue cooking for a few seconds to cook the eggs, but do not boil, and serve very hot. If the liaison Of cream and eggs is too rich it . may be omitted, in which case the soup can either be served without, or a little milk may be added to the stocky which will make it whiter. ?■'■-'. HARICOT SOUP. First soak half a pound of white haricot beans, for some hours, drain, and put into a saucepan with enough water • to cover, and a little salt. Boil very - gently till sufficiently soft to pulp - through a sieve. Put half a pint of white stock in a saucepan, and as soon as it is hot stir in the bean pulp. When ready to serve add a tablespoonful of cream and season to taste. FRIED CTJCTJMBERS. Ease and slice weU-grown cucumbers a quarter of an inch thick, let soak in salt water for 20 minutes, drain and squeeze 'dry- Dip each slice first ill beaten egg seasoned with salt and pepper, then in grated bread crumb 3, and fry in boiling fat. Serve immediately* PRINCE OF WALES' PUDDING. Beat half a pound of butter to a cream, with three ounces of castor sugar; add five eggs, one by one, beating each for three minutes. Mix in half a pound" of chopped raisins, two . ounces of citron cut in strips, and half a pound of sifted flour. .Boil in a buttered mould for three hours and serve. For a suitable sauce to this pudding, rasp a lemon with lump sugar, -using about two ounces; of the sugar, crush . and put it in a small saucepan with a wineglassful of sherry and half a gill of brandy. Add a gill of melted butter sauce, and stir well till hot. — - ' . ~ .MOSTREAI.BICE. ' Boil some rice in plenty of water till ■each grain is separate, then take a large cupful of it, two tabiespoonfuls of sugar, one tablespoonful of cornflour, tw» egga. and flavouring. First moisten the cornflour with cold milk, add to it the remainder of the milk, sweeten it with the sugar, and, lastly, stir in the two beaten eggs. Pour the mixture into a double saucepan, and when it is quite hot add the rice and flavouring. At first it will seem as if there were too much liquid for the rice, but it will quickly be absorbed.' Stir all slowly till it begins to thicken like a boiled, custard, then take it off tht fire and pour into a pie dish and set in. tarn oven. Whisk the whites of the eggs td a stiff froth, add a little sugar and flavoraing. Take the pudding'out of the oveß ' when it. is slightly browned, spread it lightly with the whisked eggs, and return it to the'oven and bake a pale brown, HOUSEHOLD HINTS. Potato parings dried in the oven mak4 excellent kindlings for the kitchen range, A little kerosene applied with-a wool-i len rag to tinware will impart a brilliant polish. ?v Currants and raisins aL-eady cleaned and picked over can now be procured ia pound packages at such low prices and in such good condition that it hardlj pays to buy the loose, uncleaned fruit. To brighten carpets put a few drops of ammonia into tepid water, and wring a flannel out quite dry in it. Hub the carpet well with, this, and it will bring up the colours of the darkest and most dingy carpet. This saves much labour in sweeping also. A marble in a kettle prevents furring, A large clean marble boiled in por-i ridge, custards, sauces or stews will au< tomatically do the stirring as the liquid cooks. Any chance of burning will be - prevented, and thus the fatigue of con-* stantly stirring and the cook's time can he saved. Apples are excellent for brain workers, and everybody who has much intellectual work to do should eat them freely. Potatoes, on the contrary, render one dull and lazy, especially when eaten constantly; and in excess. To preserve tbe memory, even to -an advanced age, nothing is bet» ter than mustard. HOW TO CLEAN LAMPS. Never touch the chimney of a lamp with water. A few drops of kerosene oil will remove tbe smoke and dimness, and a rub .with soft flannel or chamois skin wfll result in a clear pedish. Clean every bit of the burner with a' rag dipped in kerosene, and polish it dry and bright. Boil very dirty, neglected burners in soda and 'water. See that the outside of tbe lamp is dry, clean, and perfectly free from oil after being filled. Each day rub off the burnt portion of the wick with<a duster; do not' cut the wick. Do not fill a lamp to the briml Do not let a lamp burn after the oil 33 exhausted, or turn it down. Nearly the same amount of oi l is consumed as when the flame is full, what is not burnt passing off in the form of gas, which is often smelt when entering a room wherq the lamp has been turned low. A bit of camphor the size of a hazelnut put into the oil reservoir improves the light. . Empty and wash the reservoir ever> few weeks to prevent the collection oi sediment from the oil. Soak new wicks in vinegar, and dry thoroughly before putting ia jhe burner. '