ANSWERS TO QUERIES.

New Zealand Graphic, Volume IX, Issue 19, 7 May 1892, Page 481

ANSWERS TO QUERIES.

‘ Mabel.’—l think you will find a good recipe in last year’s Graphic if you have the bound number. Here is another for Aspic jelly : —One pound of uncooked beef, a knuckle of veal, one fourth pound of bacon, one slice of turnip, one slice of parsnip, two cloves, one large tablespoonful of butter, one onion, one half a carrot, a stalk of celery, six pepper-corns, one blade of mace, a chip of lemon rind, two quarts of water, three whole allspice, one tablespoonful of Worcestershire sauce, salt to taste. Put the bacon in the bottom of a soup kettle, let it brown, then add the onion cut in slices ; stir until a nice brown, then add the butter, and, when hot, the beef ; cover the kettle and let it simmer until a thick brown glaze is formed in the bottom of the kettle ; then add the veal and the water, and simmer gently for two hours. Now add the vegetables, Worcestershire sauce, spices, and lemon rind, and simmer two hours longer. When done, it should be reduced one-half. Strain and clarify the same as bouillon. Turn into a square mould or the small aspic jelly moulds. If you use a large mould cut the jelly into blocks. * Eva L.’—The paste for a jam roly-poly pudding should be made with the following quantities of suet and flour :— One pound of flour and half a pound of finely chopped beef suet, and the suet should be weighed after it has been chopped. A little salt should be added, and enough cold water to make the flour into a stiff dough. It is not possible to say exactly what quantity of water should be added, as some flour absorbs more water than other kinds, the only thing is the dough should not be made very moist. It should be rolled out to the thickness of a quarter of an inch in a square. Any jam which is fairly solid will do to use for this pudding, and the cloth it is rolled in should be dipped into boiling water, and then must be wrung out and well floured, and the great secret to prevent the pudding from sticking to the cloth is to put it as soon as it is rolled in the cloth in a pan of boiling water. A pudding made with the quantities given above will take two hours and ahalf to cook, and after the water has come to boiling point when the pudding is in the pan it must only simmer gently the remainder of the time.