LADIES COLUMN.

Waikato Argus, Volume II, Issue 112, 27 March 1897, Page 2 (Supplement)

LADIES COLUMN.

COOKERY. Boiled Fowl and "Rice. — Ingredients : 1 fowl, some mull on broth, 2 onions, - small blades of mace (pounded), pepper, salt, ; J pint of rice, parsley and butter. Preparation : Clean the fowl, singe it / carefully, then truss it as for boiling. Put it into a stowpan, cover with some good mutton broth, which has had all the fat skimmed off, add the onions cut roughly and a little pepper and salt. If a large fowl stew very gently for quite an hour ; about half an hour before it is ready pour off the liquor, strain it and return it to the stewpan, then add the rice which has boon well washed and soaked. When the kilter is tender, strain it from the liquor and put it before the fire to dry, either on a reversed sieve or on a plate, and toss it frequently with a fork, keeping the fowl hot meanwhile. When the rice is dry, dish the fowl, put the rice round as a border, make a little paisley and' butter sauce and pour it over the fowl, the sauce must be rather thick to coat the fowl ; scud the remainder of the sauce to the table in a tureen, have an egg boiled hard, grate the yolk over the sauce on the fowl, when it i 3 ready to send to the table. t + + Macaroni Fricassee.—Tinned beef may be used for this dish. Ingredients : lib. tin of beef, Jib. macaroni, a pinch of powdered cinnamon, pepper, salt, and half a pint of stock. Preparation : Put the macaroni into sufficient boiling water to cover it, add a little salt and stew till tender. Mince the meat finely, make a large round of toast, season the meat cicely, then put it into a sttwpan with the stock and allow to get hot, it must not boiJ. Pish it on the toast, place the macaroni round and serve, tt ■ + Baked Beef.—Cold meat cookery. Ingredients : Some slices of cold roast beef, 1 sliced onion, pepper, salt, 1 teaspoonful savoury herbs, 12 tablespoonfuls of gravy or sauce of any kind not too highly spiced, some mashed potatoes. Preparation : Butter the bottom and sides of a pie dish, put a layei of mashed potatoes in the bottom, on this a layer of beef cut in very thin slices, or some scraps may be minced and used instead, season well with pepper and salt, a very little minced ouion and herbs. It is better to fry the onion a light brown, so as to make sure of it being sufficiently cooked, then put another layer of potatoes, then beef, etc., as before, pour in the gravy or sauce, cover with another layer of potatoes and bake half-an-hour. Turn out on to a meat dish and sprinkle brown crumbs all over. Serve with tomato sauce. t t t Plain Buns.—lngredients : lib. flour, 6oz. butter, Jib, sugar, 1 egg, |-pint milk, 2 small teaspooufuls baking powder, essence of lemon. Preparation : Put the butter in a large basin, hold it before the lire for a minute (if the weather is cold) to warm it slightly, beat it well with a wooden spoon, add the sugar, then beat five minutes, add the flour very gradually, beat it in well. Make the milk lukewarm, beat up the egg with a few drops of essence of lemon, aiid the milk to it, stirring well, then add both to the flour, etc. Mix well, then add the baking powder and beat well for ten minutes. .Divide the mixture into twelve pieces, butter Borne small tins or cups, put one p : cce into each and bake in a. pood oven about half-an-hour. When half baked brush each over with a little milk. t + t Economical Pudding.— Ingredients : lib. flour, Alb. cui rents, Mb. suet, milk, 1 teaspoonfui mixed spice, pinch of salt. Preparation : Take the suet, that is out it into very thin slices, then sprinkle a little of the flour over and chop it very finely, wash the currants, dry them thoroughly, pick out any stalks or stones, mix all the dry ingtedients together, and moisten with sufficient milk to make a stiff batter, dip the pudding cloth into boiling water, wring it out, sprinkle a little flour over, put llie pudding in, tie tightly, leaving a little room for it to swell, put into boiling water, and boil quickly three and a-half hours. 'When ready sprinkle sifted sugar over, and serve with cut lemon. t t t Apple Snowballs.—lngredients : 2 teacupfuls of rice, <i apples, sugar, a few cloves. Preparation : Boil the rice and milk until nearly done, then strain it, pare and core the apples without dividing them, put a clove and a little sugar in each, cover each apple all round with some rice, then tie each ball separately in a Homed cloth. Boil gently until the apples are tender, then take them up,, . remove the cloths and serve with boiled custard. t + + Damson Podding. pints of damsons, £lb. moist sugar, |lb. suet crust. Preparation : Make Jib. of suet crust, using slb. flour and slb. suet, butter a pudding basin, line it with parts of the crust, fill the barin with tho damsons, put in a good quantity of sugar, more than the Jib. if the fruit is very sour, roll out the remainder of the crust for a lid, wet the edges, put on the lid, pinch it all round to prevent the juice escaping, dip a cloth in boiling water, sprinkle a little flour over, tie this over the pudding, bringing the ends over the top and tying them cornerwisc to form a handle for lifting. Put the pudding into boilding water and boil from two and ahalf to three hours. tit Sweet Veal Pie. —Ingredients: Some veal cutlets, mixed spice, wisins, currants, breadcrumbs, minced suet, minced apple, a little sugar, 1 glass of rum or brandy. Preparation : Take a meat dish, butter it all over, cover it with rough puff paste, lay some veal cutlets on the bottoni, season them with mixed sweet spice, sprinkle over this a layer of breadcrumbs, then a few stoned raisins and currants, over these a thick layer of finely minced suet, sprinkle over it a finely minced apple, strew a little sugar over and add one glass of rum or brandy. Cover with rough puff paste, glaze over the top with the beaten white of egg, dust sifted loaf sugar thickly over and bake ono hour. t + t Eog and Bacon Fie.—This is eaten cold. Put a layer of rough puff paste over a small meat dish, cover this with slices of bacon from which the rind has been cut off, break several eggs over it to cover the bacon, cover it neatly with paste, notch the edges carefully, brush all over with beaten yolk of egg, and bake half an hour, or until the paste is done. •*• f + Beeakfast Dish.—Beat some pota' toes very smoothly, mix with them loz. of butter or dripping dissolved in a little milk over the fire, beat up two eggs, put a little of the yolk to one side, mix the re3t of the eggs with the potatoes. Cover a flat meat dish with them, leaving a border about one inch deep. Glaze this edge with the beaten yolk of an egg. put it down before the lire or in the oven to brown. It should be quite light and a pale brown. Put some fried bacon and eggs over it and serve. + t t SMALL Pasties.—Take one or two vca or mutton kidneys, and the yolks of two hard boiled egg.- - , mince them finely and season nicely. Cut out some rounds of puff paste, with a round fluted cutter the bize of a breakfast cup, wet the edges, put a little of the mince on each, double them and pinch the edges neatly, fry them in boiling fat a nice brown colour. They will be full of juice and delicious. They are used as an entree or for garnishing, and may be filled with.any k'nd of meat, if to garnish fried ri?h they are filled with oysters.