RECIPIES.

Clutha Leader, Volume XXIV, Issue 1223, 10 December 1897, Page 7

RECIPIES.

Lemon Catsup is sure to be liked if tri-°cl. Six good sized lemons should be rather thinly sliced, the seeds removed, and the slices nibbed with four ounces of table salt. Now mix 1 oz. sach of cloves, mace, and cayenne ; and 2 oz. rach of mustard seed, grated horse radish, allspicp, and white pepper. P:it the slices of lemon into a stone jar, sprinkling some of the mixture in between each layer. Pour over all half a gallon of white wine; vinegar, just at boiling point ; let all stand for 24 hours : strain off the catsup through a piece of coarse muslin, and bottle for use, corking securely. Gravy from Stock . — Where }ou have a supply of good brown stock your task is greatly simplified ; even ordinary stock may be used, and colored with a few drops of that homemade coloring of which every careful wife alwaj'S kopps a bottle in her own store cupboard. But stock which is to be used for gravy must net be highly flavored, that is very few vegetables should have been cooked with it. So that in households where a roist only appears on the table, say twice a week, it is better to make the sock for the gravy the day before. The bones from a cold roast are the best for the purpose, though nearly any from fresh meat or poultry will do. Break them up : put them in a pan with enough cold water to cover ; bring slowly up to a boil ; skim ; and then simmer slowly for four or five hours. Strain into a bowl or basin, and when cold remove every particle of fat. Such stock only needs flavoring and heating up to make good gravy.