Recipes and Hints.

Oamaru Mail, Volume XXXIX, Issue 10760, 6 May 1911, Page 4 (Supplement)

Recipes and Hints.

Spinach Soup.—Required: 21bs of - spinach, nicely flavored stock, £ ounce ) of butter, pepper and salt, a squeeze of ; lemon juice. If carefully prepared this . soup is a lovely color. Pick and wash r carefully the spinach. Put in a saucepan with a sprinkling of salt and let it ; cook' in. its own moisture. When dons • squeeze very dry in a colander and' pass it through a hair sieve. Next dilute the pulp with as much well-flavored . stock as will make it of the desired consistency for soup. Make all very hot; ' just before serving put in the butter. • Do not let the soup boil after the spinach is added, or its color will be spoiled. Braised Breast of Veal. —Required: Breast of veal, veal forcemeat, -Alb of bacon, 1 ounce of dripping, 1 pint of stock, i ounce of flour, coloring strip of lemon-rind, an onion, seasonings. Procure a breast of veal, split the bottom end, fill the cavity with stuffing mixed with chopped bacon, form all into a,roll, press it flat with a rolling pin. Skewer, and bind it round. jPlace ill a stewpnft. with one ounce of dripping, and allow it to brown on both sides, add a. pint of stock: Simmer gently for two hours and a-hnlf with -the - vegetables, place on a. hot dish,, thicken the gravy, color it, and pour round. Any boiled vegetables :will be good' with this. Spatch-cock Rabbit-.—Skin, draw, and clean thoroughly a young rabbit. Cut it open all down its'length, lay it on a . board, and skewer to 'keep it quite flat. Season highly with pepper and salt, and fry it in six ounces of fat ; till it is three-parts cooked. Take- it up, drain it, and when cool,, brush over with egg and breadcrumbs, and put it into a brisk oven to bake till it is • - thoroughly browned. Serve with a gar-, nisb of pickle and good brown gravy. Stewed Tripe.—Required: Half a pound of tripe, two onions, one ounce and a-half of rice, pepper, and salt, one pint of milk. First cut the tripe into 1 strips 2in. long and lin. broad. Throw i into a pan of cold water and just let ! it- boil up. then strain away the water. ' Cut the onions finely and fry in fat till sofi. Place the pieces of tripe with ( these, and add the milk. Wash the rice. ; add it to the tripe, etc.. and season all with pepper and sali. Simmer for an ] hour, but if allowed to boil this dish will c be spoilt. Palace Pudding.—Prepare a custard c with the yolks of 3 eggs, three-quarter s pint of milk and a tablospoonful of c sugar. Flavor with the rind of an n orange, and dissolve loz of gelatine in t it. When nearly cold gradually fill a n prepared mould with layers of custard i \\

and slices of four sponge-cakes soaked in sweetened orange juice. When cold turn out.

A Very Good Tapioca Pudding.—Boil n pint and a-half of milk with threes ounces of sugar and a piece of abutter the size of an egg. Directly it boils, drop gradually in three ounces of tapioca ; stir it continually for five minutes to avoid it forming into lumps. Draw the stewpan on one side, and let it simmer for 15 minutes. Pour the mixture into a basin, add to it a handful of stoned raisins, the grated rind of a small lemon, one and a-lialf ounces of candied orange and lemon peel (sliced thin), one whole egg, and three yolks. Mix the whole well. Beat the three egg whites to a stiff froth, add them very gently to the other mixture. Pour the white into a buttered mould, sprinkled with powdered sugar. Set the dish in a larger one, lialf-fillod with water, and cook for 45 minutes. Serve with sweet sauce.

West Riding Pudding-—Jam, 2 eggs, the weight of the eggs in butter, sugar, and flour, half teaspoonful of baking powder, the rind of one lemon grated, puff pastry. Beat the butter and sugar to a cream, add the eggs (well beaten) and the flour gradually, beat for a few minutes and stir in the baking powder. Roll some pastry out very thinly, cut a strip about two inches wide. Line the edge of the piedish with this, put some jam in tlia bottom of the pie-dish, and the mixture on. top. Bake in a moderate oven for about three-quarters' of an hour.

White Ginger . Buns. —Many people who are afraid ■ of cakes with fruit in them will enjoy these. Required: Half a pound of fkmr ; quarter of a pound of butter: quarter of a pound of castor sugar; half a lemon; half an ounce of ground ginger; quarter of a teaspoonful of carbonate ; of soda; one egg; half a gill-of'inilk. _ Sieve the flour and ginger into a • basin, rub the butter finely into them, then add the sugar and grated lemon rind. Beat up the egg, add it and enough warm milk to make the whole into a soft but not sticky mixture. Lastly add the carborfate of soda, dissolved in a very little milk. Mix all quickly but thoroughly together. With a fork, arrange the mixture in small heaps on a buttered baking-tin, and bake them in a moderate oven for about twenty minutes. Then place them on a sieve and leave them until cold.

If new boots don't polish quickly, rub over with a piece of cut lemon.

-When cutting new bread, heat your knife by clippirig.it into a jug of hot water. In this.way you may cut the thinnest slice from a new loaf quite easily.

To store furs safely from the ravages of moths sprinkle the furs well with pepppr and then wrap, them in newspapers, and paste, 'tlie newspapers all round securely .on all/sides.

Ground coffee sprinkled freely amongst the fur or.feathers of .freshly shot game will keep it sweet for a considerable time.-. It should always -be treated in this :Avay when packed for .travelling: The most harmless, skin lotion, is a mixture of lemon Vjuice , and glycerine: Those , who jles'ire.to- use it should rub a little into the . skin ' every'. morning after washing. - The lemon' juice whitens, t&o glyperiiip softens .the'skin. Beeswax and i salt, will make' rusty flat-irons as* clear .as glass. . Tie a lump of wax in a rag and keep it for the purpose. When" the irons are hot, rub them first with the wax-rag, then scour with a paper or cloth sprinkled with salt. • .

A stained black coat can be quickly cleaned by applying to it with a sponge strong coffee, to which a few drops of ammonia have been added. Finish the process by rubbing the coat with a piece of colored woollen material.

To Clean Marble : Take two parts of common soda, one part of pumicestone, and one pirt of finely-powdered chalk. .Sift it though a fine sieve, and mix it well with water. Rub it over the marble, and the stains will be removed ; wash thp marble afterwards with soap and warm water.