A COUNTESS AS COOK.

Dominion, Volume 2, Issue 533, 19 June 1909, Page 11

A COUNTESS AS COOK.

, Georgiajia, Lady,. Dudley, 'mother .of- the Governor-General,,has brought out a cookery ' book .full of. practical and economical recipes, from which fthe following aro culled;—' v Cremo Duchoeso Soup;—Tako a good etock' of.-white meat—such as .chicken or veal. Make a pureo of green peas." ;Have roadyil some, shredded sorrel and-lettupe; cooked- in ' a little hutter. " Make the stock'hot, .'adding tho - puree of ■ poas.- Pass all through a-1 tammy, , and- return to the fire. Add one I gill or cream and. the,shrode of sorrel and lettudo. Serve ;with croutons. .• T :-. .1

: Sole -Rothiohild.—Take a sole and free it from bone and; skin. Take' your cutlet bat and flatten the fillets. Place the fillets :in a dish, ; season. with salt and a little pepper. Pour thin'' cream over them, ■ and let' them remain till evening. When about to fry, free.' them .'with ;the' hand, from the cream, and dip- them : in"to flour. Then fry. them in clean fat; not too hot. ' They should :be of a golden colour. vThey -should be served immediately on ,a silver'grill or drainer,; and dished with fried parsley. They, spoil-if allowed to, stand. ,- Small smelts', can be fried in.CToam in the same.way, and served-with a silver skewer;run through them. ■' * ~ Oeufs a - la Suisse.—Break :a. • very. fresh egg into a cup (or small pan made for tho purpose), sprinkle over it a pinch'of. salt and popper. , Pour, over it enough rich milk or thin cream nearly to cover the egg. .Place it .in the oven to poach for throe or four minutes and ' serve, quickly, • A very little Pannosan cheese sprinkled over the egg before the milk is' added • is, oonsiderea by some to'be. an improvißment; The cup must be buttered before the egg is broken into it. , ; ', ' ...

■t Norman Pie.—Tho breasts vof • two:-boiled i fowls sliced, some. macaroni, - boiled tender, 2oz. of, grated Parmesan cheese, some slioed truffles and tongue, a chopped oschelot',-pep-per, and'salt, one pint of boiled cream;- two tablespoonfuls of reduced 'white sauce to be mixed with , cream. Pill a covered, piedish, with layers of the above cover with a pasto, and bake one hour in boiling': water. .When cold remove the' paste, \ and cover with ; apple" jelly. Orongo Cake. —6oz. of -Vienna flour, soz. of, caster-sugar, the rind of two oranges grated, one tablespooriful of haking powder, thrno eggs. Beat tlio eggs and sugar together to a smooth cream, and the flour and baking powder -sifted and tho orange rind. Mix -all well together, and bako in a quick oven' .for ■ a quirtor of an hoiir.When bold ico.',it .wnth- French' icing, made .of Jib., of icing ■ sug«. workcrl well ■ivitji (tbe juioe of: the oranges. When well mixed ; pour this all over'th'b' cake. : .:•: ... ~ -v ;