QUERIES.

New Zealand Graphic, Volume XVI, Issue XIII, 28 March 1896, Page 365

QUERIES.

Any queries, domestic or otherwise, trill 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, N tw ZEALAND GRAPHIC, Auckland,' and an the top left-hand corner of the envelope, ‘ Answer’ or ‘ Query,' as the case may be. The RULES for correspondents are fete and simple, but readers of the New Zealand Graphic are requested to comply with them. Queries and Answers to Queries are always inserted as toon 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. I.— 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. RECIPES. Tomatoes Stuffed. —(t) Take as many tomatoes as there will be people to eat them ; cut a round piece off the top of each, and with a small spoon remove all the pips, which put on one side. Then make a stuffing of shallots, mushrooms, and breadcrumbs, in the proportion of ten shallots and half a pound of mushrooms for every ten tomatoes ; mince the shallots separately and very small, and toss them in a saucepan with some butter. When cooked, add the mushrooms, also cut up small, with parsley, salt, and pepper, and enough breadcrumbs to make a good thick paste. Strain the tomato pips, and, with the juice, moisten the stuffing, after which divide the latter into as many portions as there are tomatoes, inserting one into the hollow of each tomato. Then re-cover the vegetables with the round pieces cut off the top ; place them in a dish large enough to contain all, near one another; pour over them two tablespoonfuls of olive oil, bake in the oven for half an hour, and serve. (2) Dip some tomatoes in hot water, peel them, cut them in half, and remove the pips. Rub a baking sheet with shaTot, butter it well, and lay the tomatoes in it, filling each half with the following composition :—Two parts breadcrumbs, one part ham finely minced, and, according to taste, parsley and sweet herbs also finely minced, and pepper and salt. Put a small piece of butter on each half tomato, and bake them a quarter of an hour. Have ready some round pieces of buttered toast : on each of these put half a tomato and serve. Salmon Cutlets.—lf fresh salmon is not procurable a good tinned quality does excellently. After having cleansed the cutlet of fish tie it into a nice shape, and wipe it quite dry, then fasten a buttered band of paper round it, and place it on a baking tin which has been previously well buttered, and pour a little sherry over the fish, and cook it in a moderately hot oven, remembering to baste it from time to time. A cutlet of salmon, weighing half a pound, will take about twelve minutes to cook. When cold remove the band of paper and garnish the cutlet with aspic jelly, which has been chopped and forced through a forcing bag with a rose pipe, and sprinkle a little lobster coral or coraline pepper over the chopped aspic. Mayonnaise sauce should be quite thick when properly made, and it is quite wrong to use hard boiled yolks of eggs to make it with, the raw yolk of one egg is sufficient to make half a pint of sauce.

Vegetable Marrow as Ginger.—Take a marrow that is not too ripe ; wash it, wipe it, and peel it; then ent it lengthwise down the centre, and remove all the seeds with a silver spoon ; after this, cut it into zigzag, uneven pieces, as much as possible to resemble ginger, put these into a bowl or tureen, having first weighed them ; make a syrup of Demerara sugar in the proportion of a pound to a pint of water, pour this boiling over the marrow, and leave till morning; then drain it off. and boil it over again, and pour it over it a second time ; next morning drain through a colander (that syrup is no longer of any use', leaving the marrow to drain. Make a fresh syrup of loaf sugar ; to every pound of marrow i Sib of sugar, two tablespoonfuls of water, the rind of two lemons very thinly cut. I Soz of ginger, bruised (not too much, or the preserve will not be clean. Let all boil till the marrow is perfectly clear ; when done, add the juice of the two lemons, having first strained it. Many add a glass or two of whiskey or brandy, which is decidedly an improvement.