SOME TEMPTING DISHES.

New Zealand Mail, Issue 1717, 25 January 1905, Page 27

SOME TEMPTING DISHES.

Onion Soup.— Slice up lib Spanish onions and put- them on to boil until tender with a quart of white stock; liven press through a sieve, put back into the .saucepan, and add half a- part of milk with loz flour mixed in. Stir until it boils up, put in about loz butter, season with cayenne and salt, then dredge in ‘Joz grated Gruyere or Parmesan cheese, and serve. Esc a Hoped Mussels.—Get two quarts of mussels and thoroughly cleans© them ; put- in a bins in and pour boiling wat-er on ; open with a knife, and pull th© weed out by the tongue and remove from the shell. Set in a basin until wanted. Dissolve loz butter in a

saucepan, stir in one tablespoonful of flour, pour on this very nearly one pint of milk, continue stirring until it boils, then put in two teaspoon l’ul of anchovy essence, the juice -of a lemon, and, lastly, the mussels, with a little cayenne pepper ; mix all well together, anti pour into a buttered pie-dish. Grate some fresh breadcrumbs on top. Bako in the oven for ten minutes for the top to brown, and serve.

Grilled Steak 'and Oysters.—Have about 1-Alb rump steak, cut to 2in thick, make a deep incision at the side, fill this with one dozen oysters (rc-ck oysters are preferable for this dish), after removing their beards; sew up the side with strong white thread, brush the steak over with oiled butter or a little salad oil, broil over a clear fire. When cooked set on a dish, remove the thread and serve with fried potato ribbons or chips.

Fillet- of Veal with Anchovies. —Out a slice from the thick part -of a fillet of veal about- Ain in thickness, brush it over with oil, and broil over a clear fire. Bone two anchovies, put in a mortar with a dessertspoonful of chopped parsley, a minced clove of garlic, and the grated rind of half a lemon, pound well, then pass through a sieve, and mix with lloz fresh butter. But this on a dish and place the meat on top, servo with cut lemon.

Boned Ox Cheek.—Soak and wash the cheek, take tho ej'e out, dry it, and neatly take the meat ofF the bane. Then lay it cut side down on a board, dust it over with pepper, grated nutmeg, mixed herbs, a tablespoonful of chopped parsley, and salt. Roll it up tightly and tie round with tape. Melt about 4oz beef dripping in an iron sauoepan; when hot put the meat in, and well brown it, frequently turning it. Pour off the fat, and add stock or water to just cover the meat. Boil up, then put in some carrots, turnips, onions, and mixed herbs. Simmer steadily for three and a half to four hours. Put the cheek on a dish, remove the tape, thicken and darken the gravy, and pour it over the meat w r ith cue vegetables. Serve with mashed potatoes.

Egg and Sausage Salad. —'For this capital cold course boil several eggs and cover each entirely with sausage meat mixed with chopped ham and mixed sweet herbs. Brush each egg over with, beaten egg and dip into fine breadcrumbs. Fry in deep fat to a good golden colour. Drain on paper in front of the fire. When odd, cut each egg in halt lengthwise. Have a nice salad ready, garnish it with slices of tomato, and on it arrange the eggs. Pour a cream dressing over all, mid serve.

A polo Shortcake. —Make a rich biscuit crust and bake it in a shallow pan. When it is done split, it open, butter each piece, and on one arrange a layer of apples cooked slowly in syrup until they are tender. Put on the other _ half, bottom upwards, and cover it with the fruit. Eat with rich cream and sugar.

Brown Stew. —-Out a large onion in rings, and fry it brown in dripping or butter. Stir in about loz flour, and then pour over nearly a pint of cold water; bring it to the boil, and add whatever vegetables are available. Young carrots and potatoes cut in thin slices, a few mushrooms, peas, beans, sprigs of cauliflower may all be used, and the gravy flavoured with mushroom ketchup. Stew till, thoroughly cooked.

Bread Pudding.—3 oz of fine breadcrumbs. 2oz of butter, 2oz of powdered sugar, 33 eggs, the rind of a lemon on* fine or bettor still grated, a pint of cream or milk. Put the butter in a basin with sugar and lemon rind, pour the boiliv g milk or cream over ; stir until mixed. When nearly cold add breadcrumbs, beaten eggs, and lemon or almond flavouring. Bake in a buttered dish, in a moderate oven.