HOUSEKEEPER.

Lake County Press, Issue 2159, 7 March 1907, Page 7

HOUSEKEEPER.

SEASONABLE DISHES. Beef, mutton, pork, gamo, or fowl are palatable in tho form of' G-oaeks.' Minco whichever you profer into balls, and roll them in cold boiled rice, sifted breadcrumbs, dripping pastry, or chopped parsley. Dip the mineo balls in yolk of egg befora rolling them in their covering. Arraugo jour geaoke in a wiro basket, and plunge them into a pan of absolutely boiling fat. You will know when the fat is really boiling by its giving oil a thin, blue smoke. When tho fat in a pan bubbles and fizzles it is not hot enough, Every geack must be covered in fat. Fry until golden brown, which will take from four to five minutes. Have ready a pile of rice or mashed potatoes, and place the geacks round them. Servo with parsley sprinkled over them. Sweet omelette may be recommended to those in search of simple dainties. Whisk four eggs, whites and yolks together; mix in a teaspoonful of moist sugar, a wee pinch of salt, and a largo tablespoonful of milk. Heat your omelette or frying pan ; put into it two ounces of the very best salad oil; and when at ' smoking' heat pour in the eggs, &0., stirring gently till they begin to set. Lot tho under side get lightly brown, just coloured; then lift on to a tin ; put some strawberry jam, warmed, in tho centro; fold over the two ende; dust with castor sugar, and serve as quickly and as hot as possible. While tomatoes are at their best try this tasty supper-dish. Pour some boiling water over four good-sized tomatoes; leavo them for a little while, then skin them and cut them in slices. Dissolve a piece of butter in the frying-pan, add the tomatoes, a little pepper and salt, one onion, finely chopped, and a little finely-chopped chervil and tarragon. When the tomatoes are tender, break into the pan two whole eggs; and stir tho mixture over the fire till it sets and is thick. In another pan fry some rashers of bacon ; pile the tomato mixture high up on tho hot dish, place the fried bacon round, and servo at once. A mould of rico makes a nutritious dish to servo with stowed fruit. Stir a well-fillod teacup of washed rice into a pint of boiling milk. Stir in the thin rind of half a lemon ; cover the saucepan and stand it on the side of the stove, where the rice may gently cook for half-an-hour. Give it an occasional stir to prevout its burning. When tho rico is quite soft stand tho saucepan on a bit of paper on the kitchen table. Hemove the lemon rind and atir in half a teacupful of white powdered sugar and a winoglassf ul of cream, and while the rice is still warm press it into a wetted mould. Turn it out when cold and pour over it somo stewed fruit or send it to table with the fruit in a separate dish or glass. It is also excellent with a good custard poured over it. A pleasant change in tho everlasting cake for tea may bo found in raised rico muffins. Half a pint of milk, which scald and let stand. A cup of freshly boiled rico, yet warm ; one pint of flour, half a teaspoon of salt, one tablespoon of buttor, one-fourth of a compressed yeast cake dissolved in four tablespoons of tepid water. Mix the butter, rico, and milk together. Pour this slowly on tho sifted flour and heat nntil a light, smooth batter is formed, then add tho salt and yeast, and let rise over night in a cool place. In the morning fill muffin pans twothirds to the top, set in a warm place until batter has risen to fill the tin 3. Bake in good oven from 25 to 35 minutes. Arrowroot pudding. Boat a dessertspoonful of dry arrowroot with a tablespoonful of cold milk, pour half a pint of boiling milk over it, and stir well; when this has coolod drop into it tho yolks of two eggs, and bake lightly in a buttered dish ; if sugar is added at all, it must bo in the smallest proportion. BAKLEST AND TOMATOES. Hero is a most nutritious dish of barley and tomatoes. Put four tomatoes into a small saucopan with n little bit of butter, popper, and salt; and boil them till they pulp ; then strain them, leaving only the skin and pips behind. Throw a teacupful of barley into a saucepan of boiling water ; add a little salt; and boil the barley qnickly for three-quarters of an hour; after which drain away the .water and dry the barley. Dissolvo a piece of butter in the frying-pan ; slice into it one onion—or, if preferred, the onion may to finely chopped—stir in a little fioely chopped parsley, two tablespoons of grated cheese, tho well-drained barley, a seasoning of pepper and aalfc, the tomato pulp, and one beaten egg; Stir the mixture over the fire till the egg biudn it; then pile it high on a diali. A little boned and linked fish Btirred into the mixture make the dii>!i even more sustaining. Sprinkle a little chopped chervil over the dish before sending it to table.