Cookery.

New Zealand Mail, Issue 993, 13 March 1891, Page 5

Cookery.

A DISH FOR CHILDREN. Where there is a large family of young children a dish like the following will b 9 a capital variety : —Take a quarter of a pound of lean bacon, and cut it in pieces, put it-into a large saucepan or pot with one ponud of whole rice, three onions cut In slices, a little parsley, and a few peppercorns. Cover them with three pints of water, and boil Blowly. When it is done put the pot by the side of the fire ; the rice will swell and take up the water ; and remember that as rice requires a great deal of room to swell allowance should be made at first for it in choosing a saucepan or pot. GLAZE. Glaze is invaluable both for soups and gravies, and may bo made perfectly according to The Queen as follows :—Strain all the stock that can be spared into a delicately clean stewpaD, boil it down sharply till it is of the consistency of treacle, and pour it then Into square baking tins well rubbed with oil or clarified dripping. When nearly set, mark it out into squares, and when quite set, dry it, break it across into squares, and store it in au air-tight tin. This recipe is largely used ia hotels abroad. JELLY FOR INVALIDS. Soak an ounce of gelatine in half a pint of cold water for an hour or more. It is an advantage to soak gelatine over night when convenient, because it is then more easily dissolved. Boil six ounces of lump sugar in a pint of water, skimming it until clear; then throw in the soaked gelatine; let it boil slowly for fivo minutes, removing all scum as it rises. Dissolve in a basin one quarter of an ounce of citric acid in the lump in half a gill of boiling water ; pour tho jelly on to this, when more scum will rise, which should be carefully taken off. Now add a gill of wine and a little lemon flavouring, and when nearly cold put the jelly into a mould. Lemon juice can he used instead of the citric acid, but the jelly will not be so bright. SWEETBREADS ATI GRATIN. Take the remains of sweetbreads which have been stewed in white or brown sauoe. Put them in a pie-dish, pour the cold sauce over them, and cover the surface with finelygrated breadcrumbs. Lay little pieces ot butter here and there on the top, and put the dish in a brisk oven. When it is hot throughout it is done enough. If the top is not brightly browned a salamander or red hot shovel may be held over it to make it so. HARICOT BEANS. Haricots contain so much nutriment, besides being very satisfying, and their use cannot be too warmly advocated, especially in cold weather. Soup made of haricots is far more nourishing than beef tea, is easily digested by invalids :—Take one pint of haricot beans and soak all night in cold water, having previously well washed them. In the morning skin them, put them in a sauceptn, and place them over the fire iu one pint of water with an onion, and pepper and salt to taste. Let them boil for two hours or more, until quite tender. Strain through a sieve, and then add one pint of milk and loz of butter, and pour back again into the saucepan to get hot. A DISH OF TRIPE. Tripe is a delioious dish when property prepared, and is especially recommended to all who suffer from weak chest*. Care must be taken to have it thoroughly cleaned and scraped. If in a raw state, tripe takes many hours to boil, in order to blanch it ; but in most towns it can be bought from the dresser ready for use : —Cut into about two inch squares ljlb of tripe ; put these in a saucepan with a pint and a half of good gravy or condensed broth. Then season with salt and pepper, add a bayleaf, and let it simmer for one hour ou a slow fire, giving it an occasional stir to prevent it from burning. Serve it up very hot, with grated cheese on a separate dish or glass. APPLES IN BATTER. A baked apple batter pudding is excellent for a change, and when lightly prepared will be found most digestible for invalids and children :—Mix three tablespoonfuls of flour to a smooth batter with one pint of milk. Thoroughly well whisk the yokes and whites (separately) of three eggs ; Btir them Into the batter, then pour in a well buttered piedish. Thinly pare ljlbs of apples, and lay them in the batter. Having freed from skin and finely shredded a Jib of beef suet, strew it on to the contents in the pie-dish. If the flavour of nutmeg is liked a little grated on the top is an improvement. Bake in a moderate oven one hour, and just before serving sift castor sugar over the pudding. A DELICATE DISH. The following, if carefully carried out, makes one of the daintiest and most inexpensive dishes, which from the flavouring of leeks, should be particularly relishable to Welshmen : —Cut up pieces of cold mutton, about the size of a neck chop, peppering each piece. Place them in a saucepan, then cover with water, or, better still, a little stock or gravy. Let It come to the boil, and skim it. Get four large leeks (well washed), cat in lengths according to the size of the stewpan, with a little pepper and salt to taste; and let all simmer gently until the leeks are tender. Making a little thicken, ing with one dessertspoonful of flour mixed with a little of any kind of sauoe. Stir it into the saucepan oarefully, so as not to break the leeks ; place on a flat dish, laying the leeks as straight as possible. Garnish the dish with sippets of toasted bread. GIBELOTTE OF RABBITS. As rabbits are now in season the following is a tasty dish :—Cut two young rabbits into joints, cut also Jib streaked bacon into dice, fry the bacon in butter in a stewpan, then put in the pieces of rabbit, when slightly browned, add a good spoonful of flour, mix well, and moisten with rather more than a pint of water ; season with salt and pepper. When beginning to boil, skim well, add some button onions, and if possible some button mushrooms, let simmer a quarter of an hour, take out the pieces of rabbit, which dres3 in a pyramid upon a dish ; let the sauce boil, keeping it stirred, until the onions are quite tender, and the sauce thick enough to ad. hero to the baok of the spoon, when add a little colouring, pour over the rabbit, and serve,