The Housekeeper.

Evening Post, Volume LXIV, Issue 47, 23 August 1902, Page 2 (Supplement)

The Housekeeper.

SUPPER DISHES. Celery Salad. — Cut up two heads of celery, half a pound of lean cooked ham, and half a pound of Cheddar cheese into small dice. Make a good salad dressing, and lightly stir ia the choose, ham, and celery, and a little shredded onion. Prepare some lettuce carefully, und tear it small. Set in a salad bowl, place the dressed salad in the centre, garnish to taste and serve immediately. Cold Beef Salad.— First take four fillets of anchovy, a shallot, a button onion, and a litt)« parsley. Then chop all together very finely so that the flavours are well bltnded. Mix with two tablespoonfuis ol saiad oil, a dessertspoonful of wine vinegar, a little Frenoh mustard, pepper, and salt. Place this in a widemouthed bottle and cork. Have neatlycut slices of cold meat all of equal size. To serve, wipe a lettuce dry, tear the leaves smull, add the slices of meat, and sauce. Stir all together,' scatter some chopped capers over, and serve. Macaroni Babbit — Where cooked cheese is appreciated this recipe will be a very welcome one— and somewhat of a novelty also. Put into the chafing dish two cups of boiled macaroni, cut into inch pieoes. Stir in one cup of grated cheese, two tea spoonfuls of butter, and a rather high seasoning of pepper, Bait, cayenne, and dry mustard. When boiling stir in three eggs well beaten, with half a cup- . fill , of cream or milk, and serve- on Lot slices of toasted bread. •

Gorman Sausage. — Take one pound of lean beef steak, quite free from skin and fat, and one pound of good smoked bacon, cut all into cubes, and pass twice through a mincing machine; put into a basin, and mix with half a pound of breadcrumbs, two tablespoonfuls Of salt, one teaspoonful of pepper, a. grate of nutmeg, and two beaten eggs. Form the mixture into a sausage, tie it tightly in a cloth, and boil for two hours. Remove the doth while hot, and when cold brush over with clear brown glaze. Trim the ends of the sausage with a sharp knife before sending to table. Cheese Creanls. — Put about a quarter of a pint of pale aspic jelly, which is cool, but still liquid, into a basin, and •tit* thoroughly into 'it two ounces of grated Parmesan cheese and one ounce of grated Cheddar, -add half a pint of whipped creem, a little red pepper and salt •tb taste, and then whisk the ingredients, together untjl thoroughly mixed. Then ttir in lightly a tablespoonful of finely mixed and minced pickled gherkin and cauliflower, fill some china ramikin cups with the cheese cream, , smoothing the tops with a knife and garnishing neatly with finely-cut strips of red pickled ohilies and a small piece of watercress in the middle.

Cucumber Savoury.— Stamp out a number of neat rounds of bread and butter, and ou each lay a thin slice of cucumber. The cucumber should be peeled, and the centre portion stamped out. Make a puree, of sardines pounded in butter, and season highly. Fill thb cavity in the centre of the cucumber slices with this mixturih shaping it into a pyramid. Garnish with lobster coral, dried and pounded.