HOUSEHOLD RECIPES.

New Zealand Graphic, Volume VI, Issue 28, 12 July 1890, Page 14

HOUSEHOLD RECIPES.

Croute au Pot. —Take, say, four pounds of fresh leg of beef and tie it up with tape, put in a saucepan and cover it with three quarts of light stock or water. Place the pan on the stove, and let it come gently to the boil; remove any scum that may rise to the surface. Now add plenty of nice fresh vegetables, say, two carrots, a turnip, a little of the heart of a stick of celery, two leeks, six or eight peppercorns, a little parsnip, a bunch of herbs, a little mace, two Jamaica ]>eppercorns, and about a small dessertspoonful of salt. Let the soup simmer gently for five hours. Care must be taken not to allow the soup to cease boiling; at the same time the cooking must be done very gently. After this strain it, and when cold remove the fat and clarify the stock in the same way as consomme is done. Some of the meat cut in small squares must be served in the soup ; also some of the vegetables, which should be cut in pretty shapes. Crotltons made from the crust of French roll should be handed with this soup. It is not absolutely necessary to clarify this soup ; if it has been carefully cooked, it should be quite clear enough, but the extra meat will, of course, make it richer. Cheese Souffle.—To make a cheese souffle put into a stewpan three ounces of Vienna flour which has been rubbed through a sieve, three and a-half ounces of butter, three raw yolks of eggs, a pinch of cayenne pepper, a little salt. Mix these ingredients all together, and then add not quite a pint of milk. Stir over the fire until the mixture boils, and then work it into a smooth paste and add a very little cold milk, about two tablespoonfuls, six ounces of freshly-grated Parmesan cheese, and, lastly, the whites of six eggs, which have previously been whipped, with a pinch of salt in them. When mixing the whites of eggs, lie careful not to stir the mixture more than is absolutely necessary, or the souffle will not rise as it should do. Butter a souffle dish well, and fasten a band of paper, which has been also well buttered, round the souffle tin, so that it will stand about two or three inches above the tin. Pour the mixture into the dish, sprinkle a few browned crumbs over the top, and place some small pieces of butter here and there on the souffle, and bake in a fairly hot oven for about three-quarters of an hour. This mixture is very good when baked in small ramakin cases. Mrs Lyel’s Pudding. —£lb suet chopped fine, 3 eggs, 6oz of plums, loz of mixed peel, 1 teaspoonful of mixed spice, the juice and rind of a lemon, 2 tablespoonfuls of flour, 2 tablespoonfuls moist sugar ; boil 4 hours.