The Mouse Keeper,

Evening Post, Volume LXX, Issue 37, 12 August 1905, Page 11

The Mouse Keeper,

USEFUL RECIPES. "~""~ Giblet Soup.— Required : Three sets of giblets, two ounces of drippin, one onion, one carrot, one ounce and a. half of flour, two quarts of stock, a,t little mace, a. bunch of sweet herbs and parsley, pepper and salt. Take the giblets, wash and wipe them, cut the necks intt> short pieces, and carefully remove the gall lrom the liver. Put the dripping on to melt in a stewpan; when very hot put in the giblets, also the vegetables, sliced, and fiy all for five minutes over a brisk fire. Then mix in the flour, let it fry, while stirring, to a pale brown colour, and then gradually pou& in the stock, and let all boil up. Add the heibs, mace, and' seasoning, and cook for one hour. Take out the best parts of the liver. Stew the soup gently for another two hours, then strain it. Reheat with the pieces of liver cut into dice, further season, and serve with fried bread croutons. Sheep Tongues. — Wash and scald the tongues and stew them in good stock until tender ;N; N drain on a sieve, then take a buttered or oiled paper. Line it with a seasoning of sweet herbs and mushrooms chopped fine and mixed with a little piece of butter, pepper and salt. Fry them and serve in the papers garnished with parsley. Time, i twelve or fifteen minutes to fry. Spanish Stew. — The remains of cold mutton may be made veiy tasty in this way: — Peel and' slice thinly a largo Spanish, onion, fry it a golden brown in a little dripping, and then add a small half-pint of stock; place a layer of meat on the onions, and cover it with slices of carrots ; put the lid on the saucepan and set on the side of the range where it will cook slowly. Serve with sippets of toast arranged around. Oyster Salad. — Cook for a few moments a pint of oysters in their liquor; drain aud cover this dressing; beat well two eggs, add to them one-fourth cup each of milk and vinegar, one-half teaspoon each of mustard, celery, salt, a dash of cayenne, and two tablespoonfuls of butter; cook in double boiler till thick. Pour over oysters, and when cold set on ice. Serve on a. bed of watercress after mixing with, a scant pint of diced celery. Welsh Rabbitt — Quarter-pound good toasting cheese, f uli teaspoonful butter, tablespoonful milk (or better, cream), halfteaspoonful of mustard and of salt, and a little pepper. Pare the rind off, and cut cheese into small bite ; melt butter in a pan; put in cheese, cream, or, milk, and stir till all is melted, then add seasonings. Have three slices of unbuttered toast ready ; pour the contents of pan on them and servo hot. Some times the yolk of an egg is added at the last. / Canapes. — Cut some • slices of white, breadcrumb into fingers, 2i inches long by 1 inch, wide and £ inch fchick, and fry these to a nice golden brown ; then drain and set in the oven till biscuit crisp, and store in an airtight tin. Mince separately the hard-boiled yolks and whites of one or more eggs, some small salading, capers, gherkins, parsley, and chives, and season all these with oil and vinegar. When required pile these daintily on the fried fingers, dusting them with salt, popper, and lemon juice, and garnishing them with julienne strips of anchovy washed and boned, shred .celery, etc., and use. Onions Without Tears.— lt is a good plan when peeling onions to put them, into a bowl and to pour hot water over them. This enables one to peel them very quickly and without tears. Another way is to put them in cold water and hold them beneath the surface during the peeling. This method may not be so rapid as the first, but it also prevents tears. Tired Feet. — When ironing, stand on a soft thick rug, and you will notice that your feet do not become nearly so quickly tired. Steamed Potatoes. — When steaming potatoes, put a cloth over them before putting the lid on. They will take less time to cook, and be much more mealy than when done in the ordinary way. When Baking ' Apples.— When baking apples, cut o\it the cores and fill the cnv-ity with a littlo jam or jelly. Almost any kind will do. It gives the apples a delicious flavour.