The Table.

North Otago Times, 2 December 1911, Page 3 (Supplement)

The Table.

;. To Corn a Briiket of Beef.;' ■' -"Haw; fourteen or fifteen pounds of the brisket ot b'ee|, ; rub It -over with »mmon salt, and let It He for three days, put It la the above p.ckle with a heavy weight upon It, mi turn It every day; It will be ready for use In ten days, When you are to boll It, do not soak it in water, put it in a stew-. pan and cover with cold water, when It bolls, draw It to the side of the Are, and let It boll slowly tIH the ribs draw out. Have some carrots and greens boiled separately to garnish with, or II you wish It cold, when It Is doae tako It out of the water, take out all tho'bones,.roll It In a clean cloth, and put a heavy weight upon It all nlgit, If w.ntrf for breakfast, trim It neatly, and garnish with parsley. "" A Rich Plum Cake.

Ingredients! One pound of flour, threequarters of a pound of butter, three-quarters 0t,,« pound of sugar, three-quarters of a pound of currants, three-quarters of a pound ot sultanas, three-quarters of a pound ot mixed peel, six ounces of sweet almonds, eight eggs, one ounce of mixed spice, the rind of two lemons, and two oranges, half-a, gill ot caramel, it wanted, very dark ; halt-a-teaspoonful ot salt, quarter of a pint of brandy or home-made wlae. First lino your cako tin with three, or four layers cf greased paper. Then put the butter and sugar into a large bowl and beat with a wooden spoon till It Is soft and enemy. Next break each egg Into a cup. separately, then add and beat well Into the buttor_and sugar. Mix all the fruit on, a d.'rih with the grated orange and lemon rlhds sad'spices. Mix the flour. and salt. Stir them lightly into the butter, . sugar, &c. Now add the .mixed fruit and spice. Then pour it Into your. prepared cake tin, Bake very carefully from three and a-half to four hours. - Then turn out of the tin, and put on a sieve to cool. yiotoririlould. ■-.-■ Make a pint of thick .custard, dlsolve about three-quarters of an ounce of gelatine in It, flavour It with coffee, and make It a bright red with carmine, -Four a little ot It' into a mould, and let It set, Take ' about half-a-dozen finger sponge-cakes (acr cording to their size), divide them very carefully, and moisten them with a little sherry, and spread thom with aprlct jam, then replace the pieces. l As'soon as the custanl -. In the mould is Arm, proceed to (111 the mould with tho sponge Rogers, then .pour - la the remainder of the custard, and leave until the following day, when the mould may be turned out, , " The Cooking Art. The -housekeeper shou!d:under all.circumstances popeess a knowledge of the art—for 'lt Is an art—of cookery, In careless or Ignorant preparation the most expensive and choice meats and veg,tables may be ruined, or served in a manner Impossible of relish; while the plainest and most inexpensive (arc, under the hands or direction ot the mistress of dainty, perfect cookery, may be presented for the enjoyment and commendation of the,epicure. It is so much more sensible and satisfactory that a housewife from the beginning strive to becomo an adept in the perfection of simple culinary art ae regards wholesome, healthful food In its most enjoyable, substantial, and dainty results. Wo are all acquainted with the eontia-ts' that serve to recommend tho table which aspires to nothing beyond this possibility. We realise the deplorable futility of endeavours to serve an elaborate menu !n regard to Whose demands neither hostess nor cook Is accustomed. Failure and mortification are the Inevitable consequences. Scrambled Egga. Break -two eggs Into a plate, and sprinkle on them a little pepper and one ealtspoonlul of salt: beat them with a fork for a minute, add two lablespoonfuls of milk, or, better, thin, sweet cream; beat them again, and pour the mixture Into a buttered pan; stir it gently, letting It cook slowly for about two minutes, or until the albumen ol tho egg Is-coagulated, it should be soft and tender, not hardened. Serve It on (oast, or In a small, square, covered dish.