RECIPES.

New Zealand Graphic, Volume IX, Issue 23, 4 June 1892, Page 577

RECIPES.

Good Coffee. —Put into a clean coffee-pot one tablespoonful of ground coffee for each person; pour on cold water to cover it, set it on the stove and let it boil three minutes ; pour in sufficient boiling water, then add one tablespoontul of cold water to settle it. French coffee is made as directed above only four times as strong, then reduced with hot milk in the proportion of two parts milk to one part coffee. The milk should not boil, but should be as hot as possible without boiling, ami should be used the moment it attains that heat. A nourishing drink for sick people is made as follows : Make a strong cup of coffee, add cream and a little more sugar than usual, and let it all come to a boil, then pour it over a well-beaten egg in the cup in which it is to be served. A medical exchange says that life can be sustained by that drink when nothing else can be taken.

Clear Sour. — This is simply very rich white stock, flavoured with the usual flavouring vegetables—carrots, turnips, onions, celery, etc. —and made beautifully clear by the addition of either raw beef, or white of egg. When carefully strained, and put into the tureen ready for sending to table, drop on the surface of the soup some delicately prepared croutons made in the following manner : Cut slices of bread half an inch thick from a stale loaf, and stamp them out in small rounds ; soak these in beaten egg, and cover entirely with a savoury mixture composed of finely minced parsley, onion, salt, cayenne and grated chease, then fry in boiling fat until coloured a lovely golden brown, and nice and crisp. Lay the croutons on blottingpaper for a minute to thoroughly drain off all the fat previous to putting them into the soup.

Vegetable Marrows.—Forcooking marrows differently (to the ordinary boiling, with melted butter and toast) for a change, we mention a way we have found very few cooks have tried, but which nearly all like when they do, viz. : To cut the marrow in slices after peeling about half an inch thick, take all the seeds out, and fry in good boiling dripping or lard, covering the steam in at first to ensure being thoroughly cooked, then frying without cover to brown the rings nicely before serving. Some time ago a lady asked how to get rid of ants. She has kindly told me how she eventually succeeded in freeing her house of these pests. All under the house on the ground was thickly covered with lime. The ants at once ceased to come indoors. Another method is to get a chemical solution of arsenic, put pieces of liver in it, and place in saucers about the room at night, of course removing the saucers most carefully if there are children or animals about, as it is poison.—Lady Editor.