Recipes and Hints.

Oamaru Mail, Volume XXXIX, Issue 10765, 13 May 1911, Page 4 (Supplement)

Recipes and Hints.

Oyster Soup.—When making oyster soup, it as always best to. be provided | with good fish stock, saved from a dish on the previous day, of boiled cod or other fish. Two dozen oysters should be first washed and bearded, the hard part being separated from the soft. Then beat the harder parts in a mortar with the yolks of five hard-boiled eggs, drop the rest of the oysters into a pint and a-half of the fish stock, to which the oyster liquid has been added, and season to taste with pepper and salt. When the mixture boils, stir in the ovster and egg paste and' sufficient cream to make the soup smooth and rich, adding, if necessary, more fish stock; and boiling it until it is of the consistency of fresh cream. Minced Veal and Oysters.—Mince about lib cold roast fillet or loin of veal, heat it, without allowing it to boil, in a pint of white sauce, and mix with it at the moment of serving three dozen of. small oysters ready bearded, in their own strained liquor, which is to be added to the mince. Salt, cayenne, and mace to taste should be sprinkled over the veal before it is put into the sauce. Garnish with pale fried sippets of bread or. puff paste. Beefsteak and Oysters.—For a steak of from 21b to 31b use a quart of oysters from which all bits of shell have been carefully removed. Broil the steak, without salting it, as quickly as possible; placing it close to a very hot fire; as soon as it-is-brown season with salt •and pepper, put it on a hot platter, and put over it the oysters. Lay on the oysters about 2 tablespoonfuls of butter cut in half-inch pieces, and put the dish into a very hot oven iintil the oysters are done, which will be as soon as their edges begin to cul. Serve the dish hot at once. Oysters Au Gratin. —A - good break-, fast dish can be made of chopped oysters and mushrooms, fried parsley, a little onion, grated lemon-peel,' and the oyster liquor. The oysters, mushrooms, and onion must be first tossed in butter and then added to the other ingredients—with a little minced veal, if liked —placed in a flat French fireproof dish, strewn with crumbs and warm butter, and browned in the oven. In another good recipe, minced anchovy is added instead of mushrooms, while the oysters are not chopped, but are mixed witli quenelles of minced veal and served in a white sauce, made with milk, cream, the oyster liquor, butter and flour, salt and pepper. Steak and Kidney Pudding.—lilb beef steak, 2 sheep's kidneys. 1 tablespoonful of chopped shallot.. 1 gill of water,. Pepper and salt, 1 tablespoon-

ful of chopped parsley, 1 dessertspoonful of flour, ,Ub suefc crust. Make the suet crust, roll it out about -J inch thick and lino a well-greased pudding basin with it. Cut the meat and kidney into pieces, mix with the shallot chopped finely, chopped parsley, flour, 1 i teaspoonfuls of salt, i teaspooni'ul of pepper. Put in the lined basin, add water to nearly fill the basin, wet the edges, and cover with crust. Tie down tightly and boil for 4 hours. A great deal of the suqeess of a beefsteak pudding depends on the long boiling. Cannes Custard. —Required: Two tablespoonfuls of rice, 1J- pint of milk, 1 egg, sugar, flavorings. Boil the rice, after washing thoroughly, in a pint of milk till quite tender, sweeten to taste. While this is cooking, make a custard of one egg-yolk and half a pint of milk. When the rice is sufficiently cooked place it in a piedish, pour the custard over. Whisk the white of the egg to a stiff froth, flavor it nicely, and sweeten it with sifted: sugar. Pile this froth on the custard and place in the oven to set.

Rhubarb and Baked Milk:—Required: 1 quart milk, some rhubarb, lemon juice. Place the milk ,in a jar in a cool oven and let it remain about eight hours. Stew some rhubarb, cut into 2in lengths, sweeten, and add a little lemon juice. When cold arrange the rhubarb on a dish, without its juice, and pour the baked (or ■ thick) milk over it. The Thubarb juice should be saved' to stew more fruit in for jelly. Rice Jelly-—Soak a quarter of a pound of best rice on the stove in warm water for" two hours. Place it ma stewpan, add three pints of cold water and a pinch of salt, and let it boiLtill reduced to nearly a pint. Strain tins carefully, add castor sugar, and any flavoring liked. Wet a mould place the rice in it, and set it to cool. io serve, turn and garnish with, custard. Potato Griddle Cakes.--Take half a pound of potatoes—weighed after being boiled and passed through a potatomasher, and used hot—half a pound of flour, five ounces of good dripping, one teaspoonful- of baking powder, two ounces of currants, two ounces ot sugar, and a pinch of salt. Rub the dripping into the flour, sprinkle in the baking'powder and salt, sfar in the potatoes lightly, then the currants and sugar. Then press all the ingredients into a stiff dough- Flour a Pastryhoard, and put the mixture on it. Make the dough into about a dozen flat round cakes,'and' fry till brown. . B.ted Orange Puddmg.-Tlw rind and juice of two oranges, 2oz of cake crumbs rubbed through a sieve 2oz or, castor sugar, three eggs, quarter of a pint of milk or cre.am. Put the crumbs i„ a basin with the sugar, add. the grated rind of one orange and the juice 7,f two. Beat in the yolks of the three eggs, and add the milk or cream. Wnrp the white of one egg to a stiff troth, stir in lightly, line a pie-dish with a little good pastry, pour the mixture m, and bake until set and of a light brown °' Rice Cake.—Take 41b of -round rice, lib of. flour, ilb of loaf sugar. 6oz of butter, eight eggs about °0 drops essence of lemon or the rind lof one lemon.very finely minced. Separate the whites from the yolks of the eggs, whisk them well, and add to the latter, the butter beaten to a cream. Stir in the: flour, rice, and l£m° n > an f beat the mixture well. Their add whites of eggs and put into well-but-tered tins.. •""_'. „ ~ -j To Remoye Iron Rust.—Oxalic acid will remove iron rust where lemon juice and salt invariably fail. . To Keep Pared Apples.—Place in cold water until ready for use. This prevents them from turning brown. How to Make Clothes Lines Wear.--Rone clothes lines wear much longer it boiled ten minutes before being tfsed. An Way to Cut Warm Bread. — To dip voiir knife in, boiling water when cutting' warm bread will cut the bread almnet as riicelv as if it were cold. A Life-saving Tdea. —If a pin is stuck through the cork of every bottle containing poison, one need never fear being poisoned at night by getting the wrong bottle.