RECIPES AND HINTS

Dunstan Times, Issue 2479, 3 May 1909, Page 8

RECIPES AND HINTS

Pricandeau of Veal. —31b of cushion of veal, larding bacon, stock, 1 carrot, 1 chicken into neat joints, and fry them in butter or sweet olive oil in a saute pan; pour off the oil, and add a finelyminced shallot. Cook for a little time, and then moisten with rich brown stock or gravy. Cover the pan, and stew gently for about 35 minutes. About 15 minutes before taking up the chicken, add 20 stuffed olives. Dish up on a crouton of fried bread, and garnish with crescent-shaped croutons of puff paste. Pour the sauce (strained) round the fowl, and serve. Devilled Kidneys.—Skin and! cut in half as many kidneys as required. Egg and breadcrumb them, fry some bacon in rolls, and when cooked put in the kidneys and fry a nice light brown. Serve in an entree dish alternately a roll of bacon and a kidney. Serve with this devilled sauce •. One tablespoonful of mustard, one tablespoonful Worcester sauce, two tablespoonfuls of mushroom catsup, one teaspoonful of curry powder, one teaspoonful of anchovy sauce, one teaspoonful of celery, salt, yolk of an egg, and half a pint of any soup. Thicken if liked. Apples a la Portuguaise.—Choose 12 apples, not too large and all of one size. Peel them, and remove the core. Stew gently in syrup until tender, hut not broken. Leave till cold., Place in a glass or silver dish, and then color the syrup pink, and fill the hollow in each apple with red l currant jelly, melted sufficiently to be poured in. For the syrup use a breakfastcupful of sugar, the same of water, the juice of one lemon, and the peel of half.

Kg and 1 Apple Tart.—Cut up figs into small pieces and stew them very gently with i a pint of water and the thinly-pared rind of half a lemon, uniil quite tender, either in a covered jar in a rather cool oven or on the stove. When done add 11b good] cooking apples, pared and sliced, the juice of the half-lemon, and a litle sugar if necessary, and stew till the apples are done, then beat welt and set on one side to cool a little. In the meantime line a pie dish with short paste, lay a piece of bread in the middle to prevent it from rising too much, and bake. Separate the whites and yolks o. one or two eggs, beat the yolks and it'r into the apple and fig mixture, and turn this into the paste-lined dish and put into onion, 5 sticks celery, bouquet of herbs. Pare off the skin and trim the veal into an oval shape; lard this neatly and closely with larding bacon; put it into a stewpan on a bed of carrot, onion, and celery cut up; the herbs tied together, and sufficient stock to half-cover the veal j cover

with buttered paper, and stew slowly for about hour; baste it every ten minutes. When done, place the veal on a baking-sheet in the oven for about five minutes to glaze the bacon, strain the stock, free it from grease, and boil it down to half-glaze. Remove the veal from the oven, glaze it nicely, serve it on a bed of spinach, and pour the half-glaze round. A fricandeau may be served with tomato sauce or macedoine of vegetables, instead) of spinach, etc. Stewed Chicken with Olives. —Cut a the oven again for about twenty minutes, then pile over it the white of egg whipped to a stiff froth with a little castor sugar, return to the oven (not too hot) nnill the egg-froth is of a biscuit color. This may be eaten hot or cold. The following is an excellent remedy for chapped hands: —To the juice of one lemon add twice as much pure glycerine. Put in a bottle and keep in a convenientspot near the kitchen sink. Apply frequently just after wiping the hands, when they are a little damp. When the hands are once cured, one or two applications during the day will be sufficient to keep them soft and white through the winter.