QUERIES.

New Zealand Graphic, Volume XX, Issue VIII, 19 February 1898, Page 238

QUERIES.

Any queries, domestic or otherwise, will be inserted free of charge. Correspondents replying to queries arc requested to give the date of the question they arc kind enough to answer, and address their reply to ‘ The Lady Editor “New Zealand Graphic," Auckland, and on the top left-hand corner of the envelope, * Answer" or ‘ Query,' as the case may be. The rules for correspondents are few and simple, but readers of the ’ New Zealand Graphic' are requested to comply with them. Queries and Answers to Queries are always inserted as soon 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. Fish Pudding.—The remains of a cooked fish, plain white sauce, egg, parsley sauce, some mashed potatoes. Shred the fish, and mix it with the ingredients as above. Put into a greased mould, and steam for half an hour. Turn out and garnish with chopped parsley in alternate strips with yoke of egg. Pommes a la Dauphin.—Peel and core 2lb of good apples, taking care to keep - them whole; put them in a-stewpan buttered at the bottom, with very little water, a bit of cinnamon, a tablespoonful of cognac, and a little sugar: put the saucepan on the stove to keep them whole ; when baked take them off the fire, and place them in a mould, taking care they do not get hard. A mould is best, so that the contents mav rise above the level of it. Put into each apple a sjsxmfiil of apricot or some other marmalade, and a small piece of candied lemon or orange peel ; powder four macaroon biscuits, and sprinkle them over the apples. Pour a cream flavoured with vanilla over the whole. This delicious dish was made by a cook in the service of the late Louis Philippe. Good Sauce. —Three tablespoonfuls of gravy, one of clarified butter, and one of lenionjuiee, a large wineglassful of port wine, and a teaspoonful each of mustard, Chili vinegar, Harvey sauce, and mushroom ketchup, with a little cayenne and Idaek pepper. Heat all thoroughly tafore serving. Frozen Orange Souffle.—An excellent iced supper dish is the frozen orange souffle. Soak the same quantity of gelatine as above in cold water for one hour in half a

cupful of cold water; then add the same quantity of tailing water, stirring until the gelatine is dissolved. Mix together one pint of orange juice and one pound of sugar till they form a syrup ; taat up the yolks of six eggs to a eream ; and whip one quart of thick fresh cream. Mix the syrup and the eggs in a tin vessel, stand it in ice as before, strain the gelatine into the mixture, and stir till it tagins to thicken ; at this point stir in the whipped cream very briskly ami lightly. Turn the whole into a mould ami freeze it for two hours. If ‘ Mattie ’ has an unusual quantity of oranges to dispose of, of course it would lie wise for her to make it into wine or liqueur, tath of which are convenient things to have in the house, especially when they are thoroughly well prepared.