The Table.

Lake Wakatip Mail, Issue 2278, 15 September 1899, Page 6

The Table.

Tomato Pie.

loinato pio ]ii;ik«'S a v«»ry £ ,v »«l vopfo'""'"•sc. First <■(,.,k a. good-sized " n '" n 'nto rings. in butter, Talm it" .1'". " U "' '"matoes. skin. and cut , ' ' s - ' a layer ~f unions in the •"<■ Of a pie-dish. \vill, a sprinkling of salt am] ,„. xt ;i li , y ,. | . „ f (nma _ -. with 11 r• ■a<l<• i■ 111:111s scattered o V .-r '» »'•«" small lumps of butm,- thci another layr of " tho .l.sh is almost full. Have ,-oa.lv so,„„ mash thr-m will, a little 'Utto,. salt, anil p.., nnrl sj,,-...,,! ~v thetomato ♦ , f „ nM , s . f . n]v wMh ;i "ik. and halo- until a light brown. A little ffmi] ;rravy may he a<l<lr-i] to the tomatoes 10-f'.i.> the potalo must is put on. This pic. being intend. ,1 for an entree, should he made in a fancv chirm dish if possible. Grilled Steak a la Maitre d'Hotel. Havp nnp pound of pood rump steak, and poo that vour firo is bright and hot twenty minutes before the steak is to bo served. Place the gridiron over the fire to warm, and grease tho bars with a pii ce of suet. T.ay the steak on the gridiron. let it coo!.: for a quarter of an hour, and turn by sticking a fork into the fnt. not into the lean. Meanwhile have half-an-ounco of butter, one teaspeonful of hmon-juice, and a dessertspoonful of chopped parsley, we]] mixed, flavour all with salt and cayenne pepper. When the steak is cooked, place it on a hot dish, and spread the pat of green butter oyer. Fried potato chips and boiled Brussels sprouts will bo suitable vegetables to serve with this. A Marmalade Pudding. Take the -weight of two oq;crs in sugar and butter, and beat to a cream, and add two and a-half ounces of flour with which a tcaspoonful of baking powder has been mixed. Add two well-beaten yolks of eggs and a tahlespoonfnl of marmalade. Lastly, add the well-whisked whites of eggs. Place all in a buttered mould, and steam for one and a-half hour. To servo, turn out, p]ace a cpoonful of warmed marmalade on the pudding. and pour a good sweet sauce round. Cocoanut Cheesecakes. Focoamit cheesecakes make a good change. Peat, four ounces of fresh butter to a cream, add four ounces of caster sugar, the juice of half a small lemon, and two well-beaten eggs. Mix we]], and stir in one ounce of desiccated cocoanut * place the basin containing this mixture in. a pan of boiling water over tlx- stove, and stir till all is well blended and as thick as good honey. Shrimp Savoury. Spread some thin slices of bread and butter, an.] cut into rounds with a small cutter. Pound the leaves from a hunch of watercress with a little I'iiter. and pass through a sieve. Put a layer of this given butter on each round of bread, and on it arrange about half-a-dozen carefully peeled shrimps. Peat tor dried lobster coral over, and serve cold on a pretty d'ovley. Baked Suet Pudding with Apples. Pare and core sufficient apples to fill a deep pie-dish, adding to them sufficient susrar to sweeten them. Stick in a few cloves and a few pieces of lemon rind. Make a light suet paste with eight ounces of flour, a tcaspoonful of bakingpowder. and five ounces of suet, mixing all with milk. TI• 11 out moderatelv thin, cover the pie-dish with this, and turn the edges ~f the paste right down inside the dish. Pake in a quick oven for three-quarters of an hour, and serve hot. Stuffed Sheep's Head. Hoan a head thoroughly, cover with water, add a bunch of sweet herbs, an onion, a carrot, a stick of celery, and usual seasonings. Coil until the meat comes from the bones, and strain. TTave ready some veal stuffing, take away all the hones, and fill the cavities with the seasoning. Press the head into a neat shape, cover with crumbs, ami bt-own in the oven. Colour and thicken Some of the strained stock, and pour round the tm at. Salop Pikelets. Salop pikelets. to be at their best, should Vie made when there is a pint of buttermilk available. Work into the milk enough Hour to make a thick batter, add to it a little salt ,nnd a small teaspoonful of baking soda, ditto caster sugar. Mix well, divide into even pieces, make into thiek. round cakes, which should be served either toasted or just freshly baked. Winter Cake. A cake which does not require eggs is made as follows Take one pound of flour and we]] mix with it a small teaspoonful of carbonate of soda. Rub into the flour four ounces of good beef dripping. four ounces of sugar, eight ounces of currants, and one ounce of flnelyehopped peel. Mix all with half-a-pint of milk, to which has been added a table. snoonful of vinegar. Tie- cake mav be flavoured with ground ginger, mixed spice, £-0.. to taste. Rake this novel cake in a slow oven for one and a-half to two hours, and vou will be delighted with it. Bread Pudding. Soak about three-oiiarters of a pound of bread in cold wat, r. then squeeze v<-rv dry. and beat up well with a fo'-k. Weigh the bread, and allow its w-ight In w> 11drieil flour. To >v ry mixed pound of bread and flour, add two teaspoonfuls of baking-powder, six ounces of sue), and one egg. Flavour the whole with g-at.-d lemon peel and orange marmalade, and make into a light donvh with cold milk. IMaee in a greased mould and boil three •hours. This pudding may be varied bv being put into tie- mould in lavc-c with preserve, or chopped raisins and candied peel Beef Skirt Pudding. Procure • r V. Ml bale) e| one IV.im.l of !... I' -k il to I •-». |- ..f a I. oil p. | .I -• ki*l Me v .am! b ,P' ■, .1 !.. ef-t. •!; M 1,, a m-j!.! - : , !| it • •!' line your « *•!> ' 1 ■ -Kb ' '■ inch s.pia fe o' • ...- a 1 -o I . -1. a 1.- d »I. j|. i,, Hour sea --o.i. i witi ■■ -i a",! '-. alt. an I arrari'" l : c' :,v »*« ''••• has 1 '- ' :-"ir in either wat- r •••• gr-i\ y. i - r Me--I.lidding,.lidding, tie ;t in a th urol .-loth, and •.-team f. rt w. hours. I • f -Ki• t is n-•' •a;t!e-i. ntlv W. 11 km.wn 'nar.v ke. I ».<•«. but t! ..•■•e Who do l|Se il l-eajfo.-11 i;( ma'-;. a pudding superb r!• • that of r 11 iil I ■ st"*ak.