ANSWERS TO QUERIES.

New Zealand Graphic, Volume IX, Issue 29, 16 July 1892, Page 721

ANSWERS TO QUERIES.

‘Meg.’—Here is an entree made of chicken, which I think is the kind of recipe you mean. Take three quarters of a pound of raw chicken, and after removing any skin, pound until quite smooth, and then rub it through a wire sieve with a wooden spoon. This your cook will find rather hard work, but if the chicken is well pounded it will go through the sieve fairly easily. The bones and skin of the chicken, after they have been roughly chopped, must be put into a stewpan with one or two sliced onions, a bunch of herbs, eight or ten peppercorns, and one or two cloves. Then cover them with cold water, place the saucepan on the fire and bring it to boiling point, add a little salt, and remove any scum which may rise to the surface, and let the stock simmer for an hour, when it will be ready to strain through a fine hair sieve. Put into a stewpan two ounces and a-half of butter and three ounces and a half of Vienna Hour, a little cayenne pepper and salt, and a small pinch of ground mace, also the raw yolks of three eggs, mix with these by degrees three quarters of a pint of the chicken stock and a gill of thick cream, and stir over the fire until the mixture boils, and be sure it is free from lumps, then add the raw pounded chicken, and, lastly, add the stiffly-whipped whites of five eggs. Well butter a souffle mould if you have one, or a plain cake tin can be used, fasten a band of well-buttered paper round it, so that it will stand three or four inches above the edge of the tin, pour the mixture into it, sprinkle some browned crumbs over the top, and place here and there on it some small pieces of butter, and bake in a fairly hot oven for about three-quarters of an hour. To serve, fasten a folded napkin round the tin, and sprinkle a little chopped tongue or ham over the souffle, and, of course, serve at once. I may add that yon could steam this souffle, or you could have it cooked in small china or paper cases, which should be filled half full, and will take about a quarter of an hour to bake. If you want a small souffle use half the quantities. Apple Cheesecakes (‘Busy Bee’). —Take three ounces of grated apple, three ounces of castor sugar, the grated rind of a lemon, and if the apples are sweet, a little lemonjuice must be added. Add the yolks of three eggs and the whites of two, and mix altogether with three ounces of butter, which has been clarified. Line some little patty pans with puff pastry, and half fill with above mixture, and bake for about twenty minutes in a fairly warm oven, and, before serving, sprinkle a little castor sugar over them.