QUERIES.

New Zealand Graphic, Volume VIII, Issue 48, 28 November 1891, Page 639

QUERIES.

Any queries, domestic or otherwise, will be inserted free of charge. Correspondents replying to queries are requested to give the date of the question they are Kind enough to answer, and address their reply to ‘ The Lady Editor, New Zealand Graphic, Auckland,’ and in the top left-hand corner of the envelope ‘ Answer ’or ‘ Query,' as the case may be. The RULES for correspondents are few and simple, but readers of the New Zealand Graphic are requested to comply with them. Queries and Answers to Queries are always inserted as soon as possible after they are received, though, owing to pressure on this column, it may be a week or two before they appear.— Ed. Rules No. 1. —All communications must be written on one side of the paper only. No. 2.— A1l letters (not left by hand) must be prepaid, or they will receive no attention. No. 3.— The editor cannot undertake to reply except through the columns of this paper. QUERIES. Orange Salad. —Can you tell me how to make oiange sa ad to serve with game or meat?—Ladybird. Rissoles for Breakfast.—Will you give a recipe for these if you know of a new way of cooking them ?— Belle. RECIPES. Baked Flat Fish. — A very nice way of dressing Hat fish is to fillet the fish and remove the skin, then, if the fillets are largeones, divide them in twoor three piecesand bat them out with a wet knife and trim them, and then place them in a buttered saute pan ; sprinkle the fish with a little salt and lemon juice, and pour a very little water into the pan, and then cover the fish with a buttered paper, and place the pan in the oven for ten to twelve minutes, when the fish will be sufficiently cooked. Arrange the fish in a round on the dish ; take some fillets of anchovy, and sprinkle one side with the hard-boiled yolk of an egg which has been passed through a wire sieve; then roll it up with the egg inside, and sprinkle a little parsley which has been finely chopped on the top, also a little lobster coral, if you have any, and place one of these little fillets of anchovy on each fillet of plaice. Of course these should be prepared before the fish is cooked. With the liquor which was in the saute pan make a sauce by pouring it into a saucepan, and add by degrees half an ounce of butter and a few drops of Marshall’s carmine. As soon as the sauce becomes thick, pour it round the dish and serve at once. The sauce must not be allowed to boil, or it would become oily, and would not do at all.

Saratoga Potatoes.—For Saratoga potatoes take four large ones, pare and cut into thin slices, put them into salt water and let stand, while breakfast is preparing. Then have ready a skillet of boiling lard. Take a handful of the potatoes, squeeze the water from them and dry in a napkin. Separate the slices, and drop into the lard, being careful that the pieces do not adhere to each other. Stir with a fork until they are a light brown colour. Take them out with a wire spoon, and drain well before putting into the dish. Do not put more than a handful into the lard at a time, nor cover the dish when served. New potatoes are the best.

Three Cornered Puffs.—Make puff paste, and roll it out until it is about a quarter of an inch thick ; then cut it out in good-sized rounds with a plain round cutter, which you must dip in boiling water, as by so doing the paste will be cut more evenly. Place a little preserve in the centre of the paste, and then fold it up, having previously wet the edges, so that it will be three cornered. Yon must be quite sure that you fasten the edges firmly, otherwise the preserve will come out during the cooking ; place the puffs on a baking tin which has been brushed over with water, and the side of the puffs which has the folded edges should be the under side. After the puffs have been baking for about ten minutes they should be sprinkled with castor sugar, and then returned to the oven to finish baking. Five and twenty minutes in all will be the time they will take to cook. Cheese Savoury.—Take some Gruyere, or Cheddar cheese would do, and cut it in pieces about two inches in length and an inch in width ; season them with cayenne pepper and salad oil, and dip them in a nice light batter, and fry them for five or six minutes until they are a pretty golden colour and the cheese inside is soft; then sprinkle them with grated cheese, and serve them in a pile as hot as possible.