SOME ECONOMICAL RECIPES.

New Zealand Graphic, Volume XVII, Issue II, 11 July 1896, Page 62

SOME ECONOMICAL RECIPES.

Spring Soup.—Chop very fine two lettuces, a few spring onions, and a small bunch of parsley; place them in a stewpan with two tablespoonfuls o f fresh butter, some seasoning, and a pinch of sugar ; allow them to simmer gently on the fire, then chop a little lean cooked ham very fine, put it into the tureen, and pour the boiling soup over it. Serve immediately.

ROLL beef.—Buy a piece of beef flank, the cheapest cut of beef there is, roll tightly, cord well, and boil in plenty of water, letting it cool when done in the liquor. This is thinly sliced for supper, resembling somewhat roll jelly cake, and would grace even a company tea, or served in any way in which cold meat is acceptable. Or, sometimes, it is spread with a dressing of breadcrumbs, seasoned and moistened with a little butter and hot water, rolled, corded, pot-roasted and eaten hot for dinner. When boiled the liquor or stock in which it is cooked serve as the foundation of soup and the gravies

needed in serving it in different ways. Still another way is to shred dried beef, fry in hot butter till the edges frizzle, then add a cupful of sweet milk in which has been smoothed a spoonful'of flour, boil up well and serve hot. Bits of steak, both beef or pork, or mutton chops are frequently chopped fine and served in the same way|; and thus by a little forethought and management a great deal is saved on the meat bill; the amount of which is usually the bug-bear of the housekeeper with a small allowance.

Would yon like a dainty, toothsome, and economical dish for breakfast ? If so, try the following : Egg Gems.—Mix together one pint of finely-chopped meat, pieces of roast or fried, and one pint of bread crumbs. Season with salt, pepper, and a little butter if the meat is lean. Moisten with milk. Heat this thoroughly, then fill the gem-pans or patty-pans with the mixture ; break an egg on the top of each and put them in the oven until the egg is sufficiently cooked.

A plain cake may be made into a rich one by adding this frosting : Three cupfuls of sugar and half a teacupful of water boiled together until it will * thread ’ from the spoon. Have the whites of two eggs beaten to a froth in a good-sized dish, and pour the boiled sugar over them, beating all the time until cool. Into this stir half a pound of blanched almonds, chopped a little, half a cupful of seeded and chopped raisins, and, if liked, some candied citron or lemon peel. This is enough for a large cake or for one layer of a small cake and the frosting. A very good way to use up cold roasts, especially those of pork or veal, is to put a sufficient number of slices into vinegar over night, then dip in egg and bread crumbs and fry a light brown. Very nice salads may also be made of cold veal and lean pork. For the dressing, beat two eggs, add one teaspoonful of mustard, one of salt, two of sugar, one tablespoonful of butter, a small cupful of vinegar. Stand this in boiling water and stir till it thickens. If you have half a cupful of cream, sweet or sour, add that also. With the addition of a little celery, lean pork salad is quite as good as chicken or veal. Potatoes are a trouble, and I am afraid have been for some time past to many housekeepers. There is really no rule which will ensure any cook sending potatoes to table like balls of flour. Different kinds require different treatment, and all potatoes require more attention than the average cook will, as a rule, bestow on them. As a general rule, the following method ‘ will suit potatoes ’ at this time of the year. After peeling them place them in a saucepan, and cover them with cold water, add a little salt, and bring the water quickly to boiling point, then let it simmer for about five or six minutes, the length of time depending on the size of the potatoes, then strain nearly all the water from them, leaving only sufficient in the pan to prevent them burning ; place a cloth over the potatoes, and let the pan remain at the side of the stove until they are tender, which will take about ten or twelve minutes. This pan should be shaken from time to time to prevent the potatoes from burning. Very few kinds of potatoes are a good colour if cooked without being boiled at this time of the year.

Moderately Plain Pound Cake.—Beat a quarter of a pound of butter and the same quantity of castor sugar with your hand until they are quite white and creamy ; then add the grated rind of the quarter of a lemon and two eggs, together with five ounces of fine flour which has been warmed and sifted ; lastly, add half a teaspoonful of baking powder and a quarter of a pound of mixed fruit cut up in small pieces. Bake in a moderate oven for about an hour and a half in a tin which has been buttered and lined with buttered paper which has been sprinkled with flour and castor sugar mixed in equal quantities.