SOME RECIPES,

Evening Post, Volume LXXIII, Issue 4, 5 January 1907, Page 11

SOME RECIPES,

Duck en Casseiole. — Cvi up the duck into neat joints, having already fried these in clarified dripping, put them into the casserole with some, good gravy made from tho giblets and carcase. Cover down and simmer slowly in the oven or by the side of the fire for 'one hour and a quarter. When half cooked, add in a little more gravy ; when cooked, strain off the gravy, skim off all fat, and pour it over tho duck again. Beef en Casserole. — Cut up 21b of beef steak or sfcswing steak, and fry it in about loz of claiified dripping or* butter, till nicely browned; take out tKe meat, and fry an onion, cut in slices, till nicely browned ; then put in about one tablespoonful of Hour, and pepper and salt to taste, brown this, and pour m about one pint- of otock. Put the beef into a. casseTole with d bunch of herbs, one carrot cut up, and an onion stuck with one or two cloves ; pour the gravy on to this, and stew for two or three hours very slowly ; just before serving pour off all superfluous fat. Serve in ihe cass-s--role in which it was cooked. Hot-pot of Mutton. — Cut up about l^lb of loin of mutton into' neat chops. Meanwhile arrange a layer of paTboiled sliced potatoes at the bottom of a hot-pot dish (or a tin such as is used for baked Irish stew) or a. casserole dish, then lay in the meat seasoned to taste with Bait and pepper, and about one sheep's kidney cutup, then some sliced onions sprinkled with a little parsley, finishing up ■with the potatoes cub rather thicker ; pour in enough stock to just reach about hallway and bake for two and a half hours. Send to table in the dish in which it was cooked. Tl«o best end of the neck of mutton can be used for this, but for an economical dish use the scrag, etc., cut up into fls neat piocefe as possible. Macaroni Soup.— luto a. quurfc of boiling water put a- handful of macaroni broken into inch pieces. Let it boil an liout, then add two cups of strained atewed tomatoes, and just before serving pour in half-a-cup of cream. Russian Toffee. — Boil for a quarter of an hour on© tin of Swiss milk with 21b coarse brown sugar and one teaspoonful of essence of vanilla, with a piece of butter, ,size of an egg. When done this should be of the consistency of caTamels. Golden Mountain. — Tako tho whites of three eggs and beat them till stiff with four tablespoonfuls of fine, sugar and a little orange juice to flavour. Place the mixture (built up high) in the centre of a glass dish, and pour cup custard round it. Then paro two oranges and divide, them into small pieces, and put them on the mountain in the centTe.