ANSWERS TO QUERIES.

New Zealand Graphic, Volume V, Issue 49, 6 December 1890, Page 14

ANSWERS TO QUERIES.

‘ Vencata.’ —If you are fond of parsnips, I think you will vote them very excellent cooked in the following way Cut the pat snips in small, neat pieces about the size of a chestnut ; put them in a saucepan, and cover them witheold water seasoned with a little salt, and bring the water quickly to the boil ; then strain it off, and rinse the parsnips well, then drain and dry them. Cut some very thin slices of fat bacon, and place a piece on the top of each of the pieces of parsnip ; then sprinkle them all over with a little finely-chopped parsley, and cover entirely with the following sauce: — Fry an ounce and three quarters of butter and the same quantity of flour together; boil half a pint of milk with a blade of mace and an eschalot in it tor five minutes, and then stir it carefully on to the butter and Hour ; let the sauce re-boil, and then thicken it with the yolks of two eggs and season it with a little cayenne ]>ep{>er, white pepper, and salt, and a very little nutmeg; wring the sauce through the tammy, and use while it is hot ; a small knife is the best thing to spread the sauce over the parsnips with, and from time to time you must dip it into boiling water to prevent it adhering to the sauce. When the sauce has set and is quite cold, make a batter of a quarter of a pound of flour and the raw yolks of two eggs, a tablespoonful of salad oil and a quarter of a pint of cold water ; mix into a smooth batter, and then add the whites of the eggs, which have been whipped stiffly, with a pinch of salt ; dip the pieces of parsnip separately into the batter, and fry in clean, hot grease for a few minutes and serve in a pile with fried parsley. ‘ Aline.’—To make rich lemon pies use one quart of water and one cup of butter, boiled together ; four lemons grated and the juice, one and one half teacupfuls of sugar, the yolks of eight eggs and one cupful of cornflour, with a pinch of salt stirred into it. Bake the crust first. Make meringue of the whites, with sugar, for the top of the pies. I hope to give some Christmas reci|>es directly. ‘Mamie.'—Thank you for your kind little note. I will give the recipes for the other omelets with pleasure. This is a splendid one. Six eggs, whites and yolks lieaten separately. halt a pint milk, six tea«poonfuls corn flour, one teas|H>on of baking powder, and a little salt ; arid the whites, beaten to a stiff froth, last ; cook in a little butter. Friar’s omelet : Boil a dozen apples as for sauce; stir in one-fourth pound of butter, ditto white sugar. When cold add four well-beaten eggs and a few s[HX»ns of cream. Put it into a baking dish well buttered, and thickly strewn with bread crumbs on the bottom and sides ; strew currants over the top. Bake forty-five minutes, turn on a platter and sift sugar over it. Serve with sugar and cream, or a ladled custard ; the latter is much the nicer. Veal omelet: Three pounds of veal, two eggs, six small butter crackers, one tablesi>oon of thyme, one of salt, one of pepper, two of milk ; knead it like bread, and bake it two hours in a slow oven, basting it frequently with butter, then slice for tea.