Cookery.

New Zealand Mail, Issue 978, 28 November 1890, Page 6

Cookery.

In answer to several correspondents I append a few more seasonable dishes in continuation of what has previously appeared iu this column. AMEBICAN SANDWICHES. Cut the requisite number of slices of bread either brown or white—-butter them liberally and sprinkle lightly with cayenne. Upon half the number place a layer of boned anchovies or sardines, then sprinkle over these some sifted egg yolk and finely-chopped capers, and cover with the remainder of the bread. Cut into small squares or oblong pieces, dish up in a circle on a pretty dishpaper, and fill in the centre with a high mound of crisp, well-seasoned watercress. If a bottle of anchovies, or a box of sardines, is kept in readiness in the store room, a dish of these delicious little morsels can be prepared in a very short time, and they seldom fail to please even the most fastidious taste. DEMON SANDWICHES. Take some rich pastry —half-puff—and roll it out very thin ; divide it into two equal parts, and spread over one a thin layer of lemon cheese-cake mixture, cover with the other piece of pastry, press the edge together, mark the cake in small diamonds or finger pieces, and bake in a woll heated oven until sufficiently done. Separate the sandwiches according to the marking, brush the tops over very lightly with beaten egg, sprinkle them with sifted loaf sugar, and serve either hot or cold, tastefully arranged on a pretty dish. A SWEDISH SADAD. Boil some beetroots and put them in vinegar over night. Get a couple of pickled herrings (not smoked and dried) and soak all night. The next morning have ready some boiled potatoes cut in dice ; cut the beetroots the same way ; have rather more potatoes than beetroots; mix together, add two tablespoonfuls of syrup, shred the herrings fine, cut up a raw apple, a little pickled cucumber, and part of an onion; pepper to taste; mix all together, and add some of the red vinegar and some sugar if it is not wet or sweet enough ; pile the salad smoothly on a platter, crumble the yolks of hard-boiled eggs over the top, and place round the sides the whites of eggs and the pieces of beetroot. Make a sauce of sweet cream, adding vinegar from the beetroots little by little, until it is a pretty pink. Make in the morning to eat in the evening. JUNKET AND SCALDED CEEAM. Heat a quart of new milk till lukewarm, and pour it into a glass or china bowl; add a tablespoonful of rennet, and set it aside until cold and stiff. Serve with Devonshire scalded cream (or whipped cream will do) piled on it, and sprinkled with vanilla sugar. If liked, a spoonful or two of brandy and a few drops of essence of vanilla may added. WATEECBESS BUTTEB. Pick the leaves of a quantity of watercress, and mince them as fine as you can; then dry them in a cloth, mince them still more and dry them again; then knead them with as much fre3h butter as they will take up, adding a very little salt and white pepper, and with a couple of butterman’s pats shape your watercress butter into as many pats of as many shapes as you are able to work out. A DISH OP CELEEY. The manner of preparing celery has a great deal to do with its tasting good. Take only one large head of fine celery. Pare off the green stalks and cut off the root. Cut the stalks lengthwise into four equal branches. Wash them well in cold water, then cut each one in pieces about as long as one’s finger. By so doing all the branches will be separated. With the aid of a small, keen knife pare the thin sides a little, making five or six slits in each piece, starting from the top downward, leaving half to three-quarters of an inch uncut. Place them in cold water with plenty of ice, leaving them in for two hours. Lift it from the ice-water, artistically dressing it on a round glass dish, aud send to the table. Celery arranged and served in this way makes a beautiful effect on the table, but requires a little patience in its preparation. A DISH OP EADISHES. Radishes can be prepared for the table to have a beautiful effect. If these be quite large, take three bunches, being careful to select them round, firm, and the reddest procurable. Pare off the leaves and stems, exespt the two prettiest on each radish. Cut away the roots and also a little of the peel around the roots, and with a small sharp knife divide the remaining peel into five or six equal sized leaves, beginning at the root end and cutting towards the green stems, but being careful to avoid detaching the leaves. They can be formed into q.ny desired design by cqtting them with care. Place them in .cold water until required. When serving arrange the radishes artistically on a flat saucer, the radishes meeting towards the centre, the green leaves lying outward. CUCUMBEB SAUCE. Peel the cucumbers, and cut in lengthwise rather thick slices; soak in salted water for half an hour, and take out the Beeds. Make like the tomato sauce, with the exception-that a little sharp vinegar should be dropped on the cucumbers when taken np, before the sauce is finished. An egg is sometimes beaten with the cream. LAMB CUTLETS IN MINT ASPIC.

A novel cold entrd is lamb cutlets masked in mint aspic, and they are not at all difficult to prepare. Either braise or roast the best end of a neck of lamb, and when cold, trim into daintily shaped cutlets not too thick. Have ready a pint of stiff aspic jelly, flavoured with mint, a little sugar, and some French vinegar, besides the ordinary flavouring, and when it is strained, but still liquid, mix into it four tablespoonfuls of finely chopped mint. Pour-a thin layer of this jelly, not more than the tenth of an inch deep into a flat shallow tin, and when it is thoroughly set place the cutlets thereon, and pour more of the liquid mint jelly on them, so as to just cover them. When it is set and stiff pass a sharp knife round the outline of each cutlet, so as to cut it out from the surrounding jelly. Pass a cloth wrung out in warm water lightly under the bottom of the tin, and you will be able to detach the cutlets separately, each neatly masked with the jelly 'on both sides. Dish them in a wreath round a 'mayonnaise of green peas, or a salad of peas simply dressed with oil and tarragon vinegar, See,