The Housekeeper. LUNCHEON RECEIPTS.

Evening Post, Volume LXIII, Issue 87, 12 April 1902, Page 2 (Supplement)

The Housekeeper. LUNCHEON RECEIPTS.

Fish Cutlets.— They are «, most dainty way of serving codked iiah. Any sort will do, We shall use our laet 41b of codfish for the purpose. We must make what is called a "panada" for the mixture, to begin with. Melt los of butter in this small saucepan, then stir into it the same weight of flour. Next we pour in a quarter of a pint of cold water. Stir over a rather slow fire till it thickens, and then the cooking must be continued for a few seconds longer, or till the "panada" can be rolled round the pan without its sticking to it. Now beat in the halfpound of fish. It is free of skin and bone, and has been chopped. Besides tho fish, two finely chopped hard-boiled eggs and two teaspoonfuis of chopped have to be added, and the whole carefully seasoned. The mixture is now turned on a plate to cool a little before shaping it, only give it a minute or two, whilst wo beat up a raw egg on a plate, light the gas undor a deep frying-pan of fat, and put ready a large paper of bread crumbs. Now shape them in the same manner as small lobster cutlets. If that is too difficult, you can form the meat* into balls, only then you cannot call them fish cutlets. After shuping them, roll euch one in the crumbs, then brush them over with the beate.ll egg, and then cover ovenly with crumbs again. Now the fat is properly hot fry them, take care that the colour is a pretty golden brown, and, like all fried food, drain them on paper afterwards. Have a number of pieces of parsley stalks, each about one iuch long. Push one into the narrow-pointed end of the cutlet — it is instead ot the bone that appears on the orthodox meat cutlet. Now arrange them neatly on a hot dish, and put heaps of fried parsley on it a» a garnish. Scalloped Fish. — Cut into small pieces one pound of uncooked fish. Season with Bait, pepper, and lemon juice ; cover with good fish stock, and simmer until codked. Take up, and strain without breaking the pieces, thicken the stock with Hour and buttor, and colour with a few drops of fish sauce to a light pink colour, add tho fish, and gently mix together. Butter some patty pans, and sprinkle with brown breadcrumbs, fill with the mixture, and cover first with brown and then with grated Parmesan cheese, udd small lumps of .good butter, and bake in a moderate ovon until goldou brown. This will take about ton minutes. Dish in the pans, and ornament with sprigs of fresh green parsley. The cheese can be omitted if desired. Russian Eggs.—Fry lightly some slices of bacon. When done, lay them in a dish, and pour over them two tablespoonfuls of good stock flavoured with sherry. Break carefully six eggs ou to the bacon, dust with cayenne aud stilt. Let theso cook in a slow oven or before 1 the fire. Pass a hot shovel or salamander over them to set the whites. Do not let the yolks become hard. - ■ Clear Soup.-— Method : To clear a quart of gravy soup boat the white and shell of an egg in a (SuiJful of cold water. When the soup is boiling throw in the egg, draw the saucepan to the side of the iire, and simmer for ten minutes ; then strain ■ the whole through a tammy, and' it will be quite clear, the sediment forming a kind of filter for the soup. Cheese Fonclu.— This is a savoury luncheon dish, which is a favourite with many people. Toko half-a-cuplul of stale bread crumbs. Dissolve an eggspoonfiil of baking powder in a tableapoonful of water, aud add to it a scant cupful of 'cold milk. Pour over the breadcrumbs and stand for .half an hour. Then add a (easpoonful of butter, melted to oil, and pepper and salt to taste. Beat up the yolk of one egg, and add that, then add one cupful of old cheese, grated.. Beat the mixture thoroughly, put it into a buttered piodish, and bake for three-quarters of an hour. This diih must be served quickly, or it will become heavy. •• - Omelette Souttlo (French). — A Luncheon Dish— Pour into a basin tho yolks of six o £gg 8 > >ix ounces of castor sugar, a dessertspoonful of potato flour, v desertspom]" ful of rum, and a small pinch of salt. Stir these well together for ton minutes, then whip the six whites till quite stiff, nnd mix them with tho butter. Put two ounces of buttor into an omolotte-pan on tho stove, and as soon ns it begins to bubble put tho omelette into it, set the pan over tho lire, and as tho battur sets round tho sides and at tno bottom of tho pan, toss it over gently, turn tho omelette out on a silver dish, spread with butter, put in the oven, and bake for twelve minutes. fcsprinklo castor sugnr over. Mince with Stuffed Eggs.— Cut some slices of medium thickness from a' thin loaf, and stump them out with a cutter about the sizo of a champagne glass, aud fry them quickly in boiling fat until they are a pule brown. Prepare a mince, using cooked veal or beef for the pnrpose ; season it highly and moisten it with lome

thick sauce, and after cooking it gently for hult an hour spie.id U on the unnub of fried biead, and place tho half ot a hard-boiled egg, prepared aceoiciiug to tho locipo given below, in the middle of each. Hard boil as many eggs as are required j when they are cold remove the shells and cut the eggs in two lengthwise ; *ako out the yolks and pound them with a yield of buttor, then add a small quantity of ehoppod parsley, » few drops of Uuragon vinegar, aua a little salt and pepper. Cut a little slice from tho underpart of the whites of the eggs so that they will stand, and fill them with the" yolk mixture, smoothing the tops evenly with a knife. Dip the pieces of eggs into some raw beaten eggs, and theu cover them pith fine dry breadcrumbs, and after alloAvmg sufficient time for the crumbs to harden, fry them in boiling fat, if practicable using a wire basket for the purpose.