Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image

RECIPES.

Egg Mould for an Invalid. — Butter a pretty mould. Mines finely a small slice of ham and a tiny piece of parsley, season with just a suspicion of grated nutmeg and a dust of pepper. Mix all together carefully, and put the mixture in the buttered mould ; then place in carefully a quite new laid egg, set the mould into a pan of boiling water, and watch it simmer slowly for five minutes. Turn it out upon a white plate. Have ready some finger-lengths of toast with the crust removed ; place them in a small block tipon another plate, and lay a pot of ornamental butter beside them.

Common Egg Sauce. — Boil a couple of eggs hard, and wh n thfy are quite cold cut the whites and yolks separately mix them well, put them into a very hot tureen, and pour boiling to them a quarter-pint of melted butter ; stir, and serve the sauce immediately. Whole eggs, two ; melted butter, a quarter of pint.

Brown Onion Sauce. — Out off theends of an onion or onions, and slice into a saucepan in which two ounces of butter have been dissolved ; keep them stewing over a clpar fire until they are lightly colored, then pour in half a pint of brown gravy, and when they have boiled tender, *ork the sauce altogether through a strainer, season it with a little pepper, and sc-rve it very hot.

Common Pudding Sauce. — Sweeten a quarter-pint of good melted butter with an ouncn and a-half of sugar, and add to it gently a couple of glasses of wine ; stir it until it is at the point of boiling and serve it immediately. Lemon grate or nutmeg can be added to taste.

Seed Buns. — Required : Four eggs, four teacupfuls of sugar, two of butter, one of milk, a tablespoanful of carroway seeds, half a teaspoonful of carbonate of soda, flour. Method- : Beat the ingredients well together, adding flour by degrees till a paste thick enough to roll out is formed. Make into small buns, and bake in a quick oven.

Beef Kidney. — Slice the kidney rather thin, after having stripped off the skin, and remove the fat ; season it with pepper, salt, and graced nutmeg, and sprinkle over it plenty of minced parsley, or equal parts of parsley and eschalots chopped very small. Fry the slices over a brisk fire, and when nicely browned on both sides stir amongst them a teaspoonful of flour, and pour in by degress a cup of gravy, bring the sauce to the point of boiling add a

morsel of fresh butter and a. tablespoonful of lemon jiice, and pour the whole into a hot dish garnished with fried bread. This is a French recipe and a very excellent one.

Pnr».«e of Parsnips. — Required ; A pound of sliced parsnips, two ounces of hutter, a quirt of stock, pepper and salt. M-thod : Cjok the parsnips in the butter ti!ltk?y are tender, add a pint of stock, and boil for half an hour \ pas? all through a fine sieve, add the rest of the stock, season, boil up, and

Golden Cake. — Required : Half a lb of butter, a pound and a half of castor sugar, three cupfuls of flour, half a cup of milk, the yolks of six eggs, white of one, a tespopnful of soda, twenty drops of essence, of almonds. Method : Beat the butter to a cream, add the sugar, then the, eggs ; beat all well; stir in the flour, to which have been added the soda and cream of tartar. Bxke in a buttered mould for an hour and ahalf.

Pretty D.finition.—A Muff. A muff is a thing which holds a young lady's hand without squeezing it.

Tommy (looking up from his book) : Pa what do they mean by Darwin's missing link? Pa: Why— ?r— Mr Darwin lost one of his cuff buttons, I suppose.

General Porter tells a story of his farewell to Mark Twain once when. Mark was going away. I said : " Good-by, Mark. May God be with you always." He drawlingly replied, 'I — hope — he will — but— l— hope, too,that he — may — £Jnd — some — leisure — momen ts — to — rake — care — of — you. '

Mrs Boardcm : ' How do you find the chicken soup, Mr Cowper.' Mr Oowper : ' I have no difficulty in finding the soup, madam, but I am inclined to think the chicken will be able to prove an alibi.'

1 W«,' he said, as ho got up to kindlo the kitchen fire, Move's young dream ; s all right so far as it goes, but the trouble is it is cn'y a dream. 1

You can always tell how much a husband loves his wife by the way he holds an urubrjlla. over her in a shower.

Cigarettes of green tea are said to he the la 1 ps 1 : fash-on with ladies of the West of London. Another triumph for the temperance party !

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/CL19000223.2.3.2

Bibliographic details

Clutha Leader, Volume XXVI, Issue 1378, 23 February 1900, Page 2

Word Count
817

RECIPES. Clutha Leader, Volume XXVI, Issue 1378, 23 February 1900, Page 2

RECIPES. Clutha Leader, Volume XXVI, Issue 1378, 23 February 1900, Page 2

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert