ODE TO ANGELINA.

Otago Witness, Issue 2371, 10 August 1899, Page 53

ODE TO ANGELINA.

When breaking from the arms of Night The Day is struggling into light, And glow? the rosy sun at morn Upon the dewdrops on the 1 lawn, Then trips my fair one o'er the green And adds fresh beauty to the scene. Of half her charms Aurora's shorn If my Angy rise at dawn. When sets the sun i* th' golden west. And sinks in loveliness to rest, Then on her cheek, surpassed, is seen The glory of the charming scene; A melody her voice inspires Like chanting of angelic choirs; And flowers might deem their death, atoned When on her sunny locks enthroned. Ought I ijiot beauty so divine To chop in pieces very fine? And with mankind her charms divide, That all may know and share my pride? — SOUTHLANDER. July, 1899..

CHICKEN CREAM SOUP. Break up the bor.es of the fowl after putting aside any bits of meat that may have been left over. Put them in a saucepan, with herbs and seasoning and two quarts of water. Simmer for five hours. -Strain the stock, which- will havo considerably reduced. Boil again, and sprinkle in an ounce of crushed tapioca; stir and cook till the tapioca is clear; it will take about ten minutes. Beat the yolks of one or two eggs lightly with two tablespoonfuls of cream, cool a grill of the soup, mix to it the eggs and cream; pour all back, stir for a few minutes over a gentle fire, and serve. A NOVEL PUDDING. Sufficient "fairy" oi "afternoon tea" cake 9 to fill a shape ; eggs and milk. Cut each cake sufficiently to put a little jam or marmalade between. Well grease a shape, decorate with, raisins or dates, and nearly fill with the cakes. Make a light custard with some eggs and milk, and pour it over the cakes. Allow to soak a while, then steam from one and a-half to two hours. This pudding, if put in a pie dish and baked, is equally nice. TO MAKE COFFEE. Put into a coffee pot five or six teaspoonfuls of newly roasted aud ground Mocha or Java, coffee, and pour thereon a quart of boiling water. Let it stand foi five or six minutes, and then clear it by pouring some into a cup and back again into the pot. Let it settle, and it is ready to serve. SOME COLD SAVOURIES. Savoury tartlets: Make tartlet cases of a. cheese straw mixture, and fill with a spoonful of miscellaneous vegetables. Mask with mayonaise sauce, and decorate with strips of filleted anchovy placed crosswise. Anchovy creams : Make round biscuits of the cheese pastry, and arrungo on each some strips of anchovy and some capers, and then pile on each some whipped cream flavoured with essence of anchovy and a little salt, and- -coloured a pale pink. Prawn sandwiches : Round sandwiches of bread and butter and cress, ornamented on the top side with a border of whipped cream salted and coloured pink, and the centre piled up with picked prawns. Tomato savoury: A slice of tomato, on which if 1 spread a little mayonaise sauce ; on this place a round of hardboiled egg, and on this an olive stuffed with anchovy paste. Sardine sandwiches: Brown bread sandwiches spread with potted sardine and sprinkled with coraline pepper. JELLY CAKE. One teacupful of flour, one teacupful of sugar, one egg, two teaspoonfuls of baking powder ; half a cupful of sweet milk, and one tablospoonful of butter; rub butter in with the flour ; flavour with essence of lemon. Bake in moderately hot oven in shallow tin plates; spread jelly or jam between and on top. PARSNIP SOUP. Take three pints of stock, a. pound of parsnips, a little cream (if possible), pepper and salt to taste. Slice the parsnips and put them in the boiling stock; simmer them. for an hour, rub through a wire sieve, add the cream, peppei and salt, boil up once more, and serve with fried croutons. LEICESTEP PIES. Take 3lb pork, fat and lean together. Cut it into pieces 2in long and ljin wide, season these with pepper and salt and powdered sage, and put them aside. Mix a teaspoonful of salt with lib flour. Stii into it with a knife 4oz lard, dissolved in half a pint of hot water, roll it out, line a greased tin mould with part of it, put in the pieces of pork, place the lid on the top, and fasten the edges securely. Bake in a moderate oven. The greatest expedition should be used, as this pie should be put in the oven warm. Time to bake, about three hours. CELERY PATTIES. Take the hearts of two heads of celery, boil until quite tender, let the celery drain and then pound it in a mortar with 1 tablespoonful of grated ham, 2 of milk, and a little butter, pepper, salt, and a tablespoonful of fine breadcrumbs. Let it steam in ? pan on the atove until the mixture thickens. Line some patty pans with puff pastry, bake them and fill with Ike. mixture.

CHOCOLATE PUDDING. Scrape 4oz of chocolate to powder, bland this with half a pint of milk over the fire, add in 4oz of castor sugar and 6oz of breadcrumbs. Stir over the fire till the whole forms a paste and leaves _ the sides of the saucepan clean. Let the mixture cool, add the yokes of foui eggs; beat the whites to a stiff froth, and mix them in lightly with a wooden spoon; put the whole in a buttered basin or mould, cover with greased paper and steam for an hour and a-half. Turn out, sprinkle with castor sugar, and serve with chocolate sauce. CREAM PUFFS. | Half a pint of water, 4 eggs, half a pint of ' cream, Jib butter, Jib flour, 2oz jam. Put j the butter and water into a saucepan, and when they boil stir in the flour, and cook for a few minutes ; take from the fire, and beat in the eggs one at a time. Then beat well for five minutes, lightly butter some baking sheets, and

[ drop on to them pieces of the mixture ; bake iv 9 steady oven for half an hour; open aud fill in with whipped cream and jam. CHOCOLATE ICING-. Put into » stewpan 2oz of vanilla chocolate finely grated with a quarter of a pint of water, and cook it till smooth ; then mix with it lib of icing sugar and three tablespoonfuls of warm water; warm it over the fire, and pour over the cakes. ALMOND PASTRY. To Jib flour add Jib fine sugar, and 203 almonds pounded to a paste; beat the whites of two eggs up well with two tablespoonfuls of orange-flower water. Mix all into a stif! paste, beat it with the paste pin, and roll i^ very thin. Cut with your paste-cutters leaves', flowers, or any ornaments you choose. Baka them foi a few minutes on a tin in a slow oven, to be hard, but not coloured; then keep them in a> tin for use.