HOUSEKEEPER.

Dunstan Times, Issue 2216, 12 January 1904, Page 3

HOUSEKEEPER.

LEMON SQUASH; Ingredients : Halt a lemon, oce teaspoonful of castor sugar, ice if liked. Strain tho lemon juice into a tumbler. Add the sugar and mix well. Just before serving, fill up the glass with soda-water, and put in a small lamp of ice if desired. WHITING SOUFFLEE. Ingredients : Half an ounce of butter, one oui.ee of flour, half a gill of cold water, a small whiting, one large egg or two small ones, pepper and salt. Well butter some small suitable moulds. Melt the butter in a pan, stir in the flour smoothly, then add the cold water. Stir this over the fire till the mixture turns very thick, and can be rolled round thfl pan without sticking to it. Do this over a gentle heat. Next put this panada, as it is called, on to a plate to cool. Scrape off all the flesh from the bones of (he whiting. You will require a quarter of a pound of fish. Put the fish into a mortar and pound well. Add the panada and the egg and pound well. Season well with salt and pepper. Beat till stiff half a gill of cream and stir it in very lightly. Fill the moulds three-parts full of the mixture. Stand them in a saucepan with boiling water to come half-way np the tins. Lay a piece of greased paper over- the top. Steam gently for half an hour, and turn out carefully on to a heated dish. Sprinkle alternately on the fop of each finely chopped parsley and powdered hardboiled yolk of egg. - • PUREE OF CAULIFLOWER. The following is a delicious white soup, and one that would be suitable lot an invalid’s menu. Ingredients: One ounce of butter, one fairly-sized cauliflower, half a gill of cream, one pint of white stock, half a pint of milk, one and a half ounces of flour, salt and pep* per, one teaspoonful of onion. Melt the butter in a very clean, bright pan. Wash the cauliflower well, and break it up into small branches. Keep about sis of them out, and lay them aside. Pat the onion and cauliflower into the butter and toss lightly about in it over the fire for about eight minutes. Take care it does not brown. Nest stir in the flour very smoothly, add the white stock gradually, and the milk, should first be scalded. Let it cook gently till the cauliflower is soft; it may take about thirty minutes. Then rub it through a hair sieve. Rinse out the saucepan, reboil the soup, season it carefully, and just before serving add the cream and the branches of cauliflower that yon put aside. These, during the cooking of the soup, must have been boiled separately iu boiling salted water till soft, but not broken. Cut some thin slices of bread, stamp out from them small rounds the size of a shilling. Fry these a golden brown in butter or dripping. Drain on paper and hand round with the soup; CHOCOLATE PUDDING. 1 Ingredients ; Quarter of a pound of chocolate, quarter of a pint of milk, quarter of a pound of castor sugar, three ounces of butter, six ounces of breadcrumbs, two eggs, vanilla. Well butter a mould or basin, grate the chocolate, and mix it with the milk; then boil these two together, to make the former smooth. Cream the butter and sugar ; stir into these the yolks of eggs and the crumb. Now pour in the boiled chocolate and a few drops of vanilla. Beat the whites of the eggs to a still froth, and add them lightly to the otber ingredients. ' Pat into the mould and steam for one hour. MOCHA ICING. Pat four ounces of good fresh butter into a basin, and beat it with a wooden spoon till quite soft. Rub half a pound of icing sugar through a hair sieve. Add this sugar to the butter, aud work both well together, till they look smooth and white like whipped cream. Now add slowly about one tablespoon!ul of coffee essence, or more, according to whether you wish for a strong flavour aud darkish tint or otherwise. Then spread ou as directed. The cake should be kept in a cool place after the icing is on. WHOLEMEAL BISCUITS. Ingredients : Three ounces of wholemeal, three-quarters of an ounce of butter, quarter of a teaspoonful of salt, one egg, milk if needed. Mix the wholemeal and saTt into a basin. Melt the batter, and pour into the floor. Well beat the egg; and mix the wholemeal with it to a stiff paste. If it cracks and seams too diy, add a little milk. Roll it out on a floured board to about an eighth of an inch thick.- Gut it into neat, small rounds. Make about six holes in each one with a fork or skewer. Lay them on a greased baking tin, and bake about ten to fifteen minutes in a moderate oven. They must be very little browned.