RECIPES AND HINTS

Dunstan Times, Issue 2486, 21 June 1909, Page 8

RECIPES AND HINTS

Good Vegetable Soup.—Seven Ounces of carrot, lOoz parsnip, lOoz potato cut into thin slices, l|oz butter, five teaspoonfuls of flour, one teagpoonful made mustard, salt and pepper to taste, yolks of two eggs, two quarts of water. Boil the

vegetables in the water for two and ahalf hours, stir often, but do not let it boil away. Mix in a basin the butter and Hour, mustard, salt, and peeper, with a teacuoful of cold water. Stir in the soup and boil ten minuses. Have ready the yolfcs of the eggs in the tureeen, pour soup on, stir well and serve. A head of celery added is also an improvement. Curried Fish.—One pound and a-half of moki, one ounce shallots or two small onions, one ounce butter, one teaspoonful lemon-juice, one apple chopped, one teaspoonful of curly powder, half a pint of stock, one ounpe of flour. Boil the fish, and, when cold, break it into pieces. Save the stock in which the fish was boiled. Fry the minced shallots or onions in the butter, stir in the flour and curry powder, and then add sufficient fish stock to make the sauce of the right consistency, add the lemon-juice, let the sauce boil, add a few drops of browning and put in the fish. Stand at the side of the fire till the fish is hot through, and then serve in a border of nicely boiled rice. Chicken Saute a la .Marengo. —One chicken, 1 gill of salad oil, 6 mushrooms, a few truffles, a gill of tomato sauce, 1 gill of brown sauce, croatons of puff paste. Cut the chicken in six pieces, put it in a sttewpan with the salad oil; let it brown, which will take about ten minutes, and then pour away the oil; add the mushrooms, the tomato, and the brown sauce, also the truffles; put the stewpan. in the oven with the lid on, and let it simmer for about half an hour. This should be

nicely arranged on a silver dish, and served with croatons of puff paste; fried or poached eggs may be used as a garnish. Bread Pudding.—One quart of milk, one pint breadcrumbs, yolks of four eggs beaten with two tablespoonf uLs of sugar; butter the size of an egg, grated rind of a lemon. Bake. When cold spread with preserved or jelW ; then beat the whites of the eggs with five tablespoonfuls of sugar; add juice of the lemon, spread on the pudding, and bake to a light brown. Baked Custard.—One quart milk and one gill cream, soz sugar; 11 eggs, leaving out all the whites but two. Boil the milk with a few sticks of cinnamon, a little dried orange peel, and a piece of vanilla bean; add a pinch of salt; the sugar and cream are put in also. Let the mixture cool a little, then stir it quickly into the eggs; strain and pour into cups. Set the cups into a baking pan, surrounded by boiling water. Bake ten or fifteen minutes. Prunes in Batter.—Half a pound of prunes, four ounces of flour, one egg, half a pint of milk, one strip of lemon peel, one inch of cinnamon. Stew the prunes gently with a little sugar, the lemon peel, and cinnamon. Drain, and with them fill a greased basin. Beat up the eggs

with the flour, and by degrees stir in ®ne t milk. Have ready a steamer with the water underneath boiling fast. Pour the batter over the prunes, tie over with buttered paper, and steam for an hour and ahalf. Turn out and serve with a sweet sauce. •asm oj jg jou are Aaqj qoßjq siunj ji }i juq ‘qqflu [[u 9,cb Noijq jo{oo sji sdoaq 'll jl -üßdAvajs aqj m uoods xaA[is u 9AB»I * o luaqj Sumacs ejiqM ‘pooS Suiaq jo jnjjqnop pc jb axu noA ji ‘sraooxqsnui - m fluiqooo uaqAV— jsax °X \ •reSna qomu 9B jinq-ono jnoqß asm puu ‘.W'jßAv p|oo jo pß9jsui xojbax Suqioq een Agio ‘9pßUoiU9{ p[OD 9B ouißS aqj j} aqßpi •jmjs eqj ye uaqßj ft p[oo u dn quaxq [|TAV OpBUOUJ9| jog ’PIOQ B Qinp OX •moor aqj oj iroijippß jBaoS B sail pur ojiqA\ pojinnd sba\ ajujiuxnj jo aoaid eqX ‘ -sapijau ‘ jajioj pun jeqsnq spfqwq aqj jdaq 9.19 ax doj aqj uo pur ‘soqjojo s f Aquq ooj sxaAVßjp [puns . aaxq j mom. oraqx •raqjora oqj oj asn juaxS jo oq oj qJdnoua aSxiq jaA ‘[[Bure sum jj ‘UBiUi Apueq b Aq apßui 9bm saqjop s.Aquq aqj joj xatuojjaqo y— s.Aqeg y ’ • jno ji pnd piM qi9f qoinb y - du \ oj Asea aq [[im peaTqj aup aqj jxxqg v uaqjfluaj oj paddtx aq jsiaui sqonj .10 sraaq ’paxpunq auo Aug—uojjoa aug Axa\ 9sn ‘auiqoßiu aqj uo sassaxp 9 t uwp[.rqo jjiuutuwq uaqyv—-SIU9H xoj uojjoq auttf Muffins. —One quart milk, butter, warm together ; four eggs, well _ beaten ; flour to make a batter, half pint good yeast; salt to taste. Bake in muffin pans. Gingerbread Loaf.—lngredients: Butter, treacle, and sugar, one teacupful each; half a teacupful of cold water, one tablespoonful of .ground ginger, soda (dissolved in water), and cinnamon, of each a teaspoonful; flour to make a stiff batter. Method: Melt the butter slightly, warm the treacle, sugar, and spioe. Beat them together for ten minutes; then add the water, soda, and flour. Stir well,* make into three small loaves, and make in a moderate oven. Hard Butter.—Here is an easy and capital method of softening butter when it has' become hard with frosty weather. Rinse a bowl with boiling water and cover the butter with it. Don’t dry the bowl, as the steam softens the butter. This method has no waste, as in melting , butter before the fire! To destroy worms on 'house plants put a quantity of sulphur matches, head downwards, into the pot the flower or fern is in. The worms do not like this, and they will soon die. _ To Remedy a Scorched Pie.—When a moat pie becomes scorced on top the cook is usually always filled with dismay, but here is a happy way out of the difficulty. Carefully scrape off as much of _ the charred surface as possible, keeping it as level as you can. Now cover the top of the pie with the beaten whites of two eggs. Biown slightly in the oven, and when the pie is placed on the table no one will baye any idea that the top had been burnt. *