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Otago Witness, Issue 2398, 15 February 1900, Page 57

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I COV7HEELS. Scald the cov4icel& and sciape them thoroughly clean. Put them m a saucepan with some vegetables such, as eano!., turnip, and oiuo.is; cover with cold water, bi\iig slov. iy to the boil, ai.cl keep just at simmering point for several iioius till you think the meat is sufficiently cooked. Renio\ c the cowhcels from the pan, end cut the nipat into moderatesized pieces, reserving the bones to be leboiled m the slock ioc soup. Hake a sauce foi the ment thus. — Take a pint of the hqtior and thicken it with flour , after taking it from the fire stir m the j oiks of two eggs and a few drops j of tan-agon vinegar, Lhen add the meat, an.'l ! simmer a few minutes before serving. If you have preserved any mushrooms for winter use they make a nice acldilion to the sauce. Fry ; them first, then add the liquor, and proceed as I above. j APPLE CUSTARD. I Two pound apples, th^e cloves, one pint rniik, lOoz sugar, a little lemonpeel, four eggs, half-pint cream. Peel and core the apples, boil them gently with the cloves in a lit-tle water with X\h sugar; when they are quite soft beat them up with a fork and remove the cloves ; put the apple pulp into a glass dish, and cover with a custard made as follows: — Into a lined saucepan put one pint of milk, 2oz sugar, and a little thin lemon-peel; let stand on the side of the stove for h:>lf-an-hour ; xemeve the lemon-peel; put into a jug four eggs, and whisk them well ; pour the milk over the eggs, put the jug into a saucepan of boiling water; stir one way until the custard thickens. Take the jag out of the water, stir. fo. a few minutes ; set the cubtard aside to cool; when coid pour over the apples. Whip half-pint of cream end put on the top of the custard. POACHED EGGS WITH BRAISED LEEKS. Take six laige leeks, tiim off the stalks and tops, and well wash them. Put them in a saucepan or cold water and bring to the boil, and allow to boil for five minutes. Then drain off the water. Procure a biaising pan, ot a sriucepan large enough to take tuem, and cover th • bottom of the pan with a layer of cleaned carrot, turnip, celeiy, and onion, all cut mto large slices. Ptit in also a bunch of herbs and pai.slej, a blade of mace, and fxrar peppercorns. Xow add quarter of apiit of water, Lay the leeka on the top of the vegetables, cover clo&oly, and braise for one and a-lialf hours, or till the leeks are s.cft. Add more water if the other dries up. Lift out the leeks, cut in halves, or if veiy large, in quarteis. Place each piece on a piece of bread fiied a golden brown. Ariange these straight down Hie aides' of a hot dish, and down the cratie auange poached es,^s Sprinkle a little chopped parsley on the top of each. BANANAS IN SYRUP. The following is a pretty and tasty sweet for a supper j'aity: — Put a large tablespoonful (or more) each of respberry jam and led currant jelly mto a pint of water. Put on- to boil in an enamelled pan. When boiling put in a dozen peeled bananas, and sunnier slowly for 20 minutes. .Remove the bananas caiefully, without bieakiug them, and arrange them in a gl?ss dish. Boil the syrup a little longer, add a few drops of lemon juice, strain ll i,o keep back the seeds, and when cooled pour over tho bananas. When quite cold heap the dish with whipped cream. OX CHEEK STEWED. Soak the ox cheek in water till it is thoroughly clean and pure; put it on to slew with a seasoning ot pepper, salt, and vegetables, and sufficient cold water to cover it barely; sin.mer till the meal is quite tender aud easily removed from the bones. Strain the liquor and thicken it, then add the meat, reheat, and TEAL BROTH. Take a knuckle of veal, two turnips, two carrocs, two heads of ceirry, and six onions. Stew them in. a gallon of water, and when the liquor is reduced to aboul one-half add a little cayenne pepper and some salt. Then strain, and add a gih of cream. You may add 2oz of rice, or vermicelli, with good effect. TAPIOCA AND PEACH PUDDING. One large cupful of tapioca, soak in threo pints of cold water ovei night. In the mornmj put in the double boiler and cook until it looks clear; add one cup of sugar and one dozen peaches pared and cut in lengths, put in a buttered pudding dish, and bake one hour. Seive cold, with sugai and cream. RICE BLANC MANGE. Soak the thin lind of half a lemon in a quart of milk till it is pleasantly flavoured, or, if preferred, drop into the milk a few drops of almond, or vanilla flavouring. Mix Jib of ground rice smoothly with a portion of the milk; add the rest gradually, together with a little sugar, and put the whole into a saucepan. Stir it ovei the fire, and let it boil for about 10 minutes, or until it leaves the sides of the pan. Turn H into a clamp mould, and let it stand in a cool place till it is set. Just before it is wanted turn it upon a glass dish, ornament with bright-coloured jam or place stewed fruit around it, and if liked serve a little custard with it. CHAUD PROID OF CHICKEN. One chicken, half-pint of white sauce, halfpint aspic jelly, one gill of mayonnaise sauce, salad. Make half a pint of good thick white sauce, and stir into it half a gill of melted aspic jelly. Cut a cold roast or boiled chicken into neat joints, remove the skm, and dip each piece into the sauce, and well cover it; put them in a cold place until firm, decorate them with pieces of cucumbei, chop a little aspic, and arrange it on a dish, place on this the pieces of chicken, prepare some salad, and mis with it about one gill of mayonnaise sauce, put it m the centre, and finish ofl! with a little more aspic. — Someone claims to have discovered that the constant effect of the wind blowing in tho face of the molorman resullti, sooner or later, in serious injury lo the lungs, by giving them no work o do. "Standard" Turnip Manure.— This manure is specially prepared for Turnips and other , root crops, and as it contains all necessary ingredients for plant life it can be relied upon