The' Housekeeper

Evening Post, Volume LXIV, Issue 119, 15 November 1902, Page 2 (Supplement)

The' Housekeeper

DAINTY DISHES. Savoury Mince. — Quarter of a pound of cold meafc, half au onion, quarter of a pint of stock, one pound of potatoes, salt and pepper. Peel the potatoes and put them on to steam. Now chop the meat finely, and slice the onion and fry ifc in a little dripping till it is brown. ]\ T ow add Iho stock to the onion, and then the chopped meat, and allow it to simmer for half an hour. Mix one teaspoonful of flour with cold water, stir it into the mince ; season, and boil up, and ib is ready. Mash the potatoes with milk, make into o-'border on a hot dish, and pour the mince into the centre. Fish Rolls. — Take half a pound of any raw vi lijtc fish, free of skin and bone, and pound it in a mortar with a table-f-poonful of butter and two tablespoonfuls of bread-crumbs. When reduced to a paste, add two well-beaten eggs, half a teaspoonful of anchovy sauce, -salt and eaj'enne pepper to taste. Blend thoroughly, and make into rolls, and dip twice in vermicelli broken fine, and fry a golden brown. Servo garnished with slices " of lemon and sprigs of parsley. Glace Cutlets. — From a vnice neck of lamb cut seme cutlets, allowing a bone to each, and trimming to a neat shape. Place them in a pie dish and cover with good stock. Tie the 'di«h over with buttered paper and cook slowly till the meat is tender. Take each cutlet, out carefully drain the gravy from it, 'lay on a dish and press till cold. Now trim again if necessary, and dip in glaze till it looks smooth. A good lecipe for the glaze is as follows :— Boil two or three heads of garlic in a gill of water, then I add sufficient' extract of 'meat to make it a good mohogany colour; dissolve in this half an ounce oi gelatine (previously so-iked in cold water)/ and add a teaspoonful of soy. Calf's Heart".— Calf's heart is very delicate when properly prepared. Wash the ho?rfr, but do not let- it soak 'or 'stand in the water. Fill it 'with a stuffing made of minced meat or bread, either one of them seasoned with onion, sage, thyme, salt, and pepper, arid an egg to "bind' , ib. Bake it for two hours, bastin" it ! frequently with' water 'from 'the pan. When the heart is cooked, remove it ai.d add to (lie pan » tablespoonful of flour, "w hich' sho'uld be stirred until it is brown. Strain this and serve over tVo. heart. , Stuffed ' Cucumber.— Stuffed ' cucumber is delicious. Peel one, and boil it till tender 1 ; then 'out it into 2in lengths, and 'icmove the' seeds. Arrange life pieces' of clr.iined cucumber "tira'ight on ' a ' china hi-lcin- dish, and 'fill the centre of each with a veal and ham mince, nicely flavoured and moistened with ~ a little white fauce. Press tbo stuffing well into the hole, and make it form a cone shape on the top of each piece of cucumber. Scatter chopped parsley' over ifc, 1 and bake for ten minutes. 'Serve, with a white sauce, flavoured with vinegar and cayenne pepper.' , ■_ Log Cabin. — This may be made wiih tinned phie- apple, apricot, apples slev, ed in .R'-nip, or oilier frail. , "When pineapple ia used; slew it for.afev,- minutes in the &Mup. Tbo "cabin" is built of sponge finger.-, nicks, or narrow fingers of lu-epd fried in butter, as, may be convenient. Foini a_ hollow' square by building \ip the 'finders, laying the c.ids lirhtly acio«s one another in alternate tlkcclions, first two Ifnjjiln, fcc.artd then _ two across. Pnur j the s'.cwc.rl fiuit intp. Ike. space in the ] -ceMie, filling any l.idias 'vith slicai of pjneipjjlc, mkl pour the suvp roiii.d ihe vhf\e. E--M iln-Jfr may 'be ligluly dtp- j v<\ hi Hu f !-••;■ j,i, but o.iie must be 'takaA oL l"o lei ifc colUpse. Garnibh vrith ;> ic\ '.'jj-ice ol.or^ir-.. ' Jlcdc,JhoV T,ms.—:Uhs a custard Huih ."-.pint oi Jnilk^ J.je yoll:-, of ilnce -eg-r, .;,nd r iht. whHel oi"u,-o. .mci tljrce lahlei=p&oiifuls <if castor &ut.ar; Jkvour -suth '•TJLiiilln. Split o,pea fc.'x penny sponire e-ikes, .spread- -with ia*pbovry or str.iwbciry jam; so.ik ench due. 'lightly in a litile «-hrnv, duulctl with v.-a,lcr 'if pvefeu'ed (or fruit syrup may b-j iifed), and' pack them in a" plirn. round mould or hi.-ia. 0: o six]3Jiins' f<ponr-e cake m:iv ])& u:-'acl if srvne convenient, in which case it need o'iiy be cul in slices, spread wjcli jura, and moistened thoroughly with wine or syrup. Slick the cake all ever v/ith blanched almond 1 * cul in clnps, pu-ce it iv ths centre of t'tc <liih in' which it i.-> tc; Lc served, and Doiir the custard round it. If a rithei* dish i? dc'/red, ,, r nrnisli tiie custaid with Avliipped cieam.