Some Very Inexpensive Dishes.

New Zealand Graphic, Volume XXIX, Issue II, 12 July 1902, Page 124

Some Very Inexpensive Dishes.

Uy special request I am to-d.iy giving some very inexpensive dishes suitable for suppers or a very homely late dinner. In preparing all the above dishes allow plenty of time for them to eook, remembering that slow stirring and boiling are necessary to success. Sheep’s Trotters and White Sauce, (let from a butcher about twelve sheep’s feet, scald and clean them. Set in a sauce pan and boil slowly till the meat can be taken off them. Put the meat in a sauce pan with two ounces of butter, a teacupful of broth, a bunch of sweet herbs, salt and pepper, and boil slowly for half an hour. Then lay them on a clean cloth to drain off the fat, place on a hot plate and pour over a little white sauce made from the broth and butter. Garnish with parsley and serve very hot. Fried Haricot Heins and Bacon— Soak one pound of haricot beans in cold water over night, without salt. Next morning drain I hem dry, place in a sauce pan, add enough cold water to cover them, and boil for two hours, or a little longer if necessary. Drain. Fry some slices of bacon in a frying pan, set on a hot dish, then fry the beans and a very little chop|M'd onion in the bacon rat left in the pan. Add pepper and salt. Arrange the beans on a dish with the bacon on the top. Scatter chopped parsley over the beans, and slices of hard boiled eggs on the bacon, and a very pretty dish will be made. Mutton Patties.—Dine some patty pans with pastry. Chop any pieces of cold mutton finely, season with

chopped herbs, parsley, pepper, and salt. Moisten all with a little gravy and fill the patty pans with this mixture. Wet the edges of the pastry, add a little water to the meat, cover over each pastie with a piece of thin pastry; ornament the edges. Bake in a mode.rate oven from twenty to thirty minutes. Brazilian Stew is an excellent dish, and if this recipe be followed most tender stew will be served with very little trouble. First take one and a half pounds of lean beef steak and ent it into neat pieces, all >f one shape. Dip each piece into vinegar for a moment, season it with pepper and salt and place in a clean stew pan. Scrape a carrot and divide it into four, also a turnip; clean a stick of celery and add to these a few slices of raw onion. Place the vegetables on the meat, and put the lid on the sauce pan; cook all very slowly for two hours in its own gravy. Remove the vegetables, and press them through a sieve or potato masher; set in a stew pan with a little butter, and make very hot- To serve, arrange the meat in a circle on a hot dish, garnish with li.tle heaps of the vegetable, and round it pour the gravy from the meat, which is coloured and thickened. If desired, shin of beef may be used for this dish, but it will need to be stewed an extra hour to make it tender, s’nce this part of the meat is always rather toughGiblet Pie.—Prepare and thoroughly clean two sets of giblets, and throw into a sauce pan, cover with water, and bring to the boil. Skim well, add salt, and simmer very slowly for two hours and a half. Cut the giblets into pieces of regular size, dip

into seasoned flour, and mix with half a pound of beef steak cut into thin slices, also thickly floured. Pour in sufficient stock to cover, seasoned thoroughly. Cover the pie with a nice short crust, pierce a hole in it, decorate with leaves and bake slowly for two hours after the crust is done. Yorkshire Patties. —Take a slice if bread two inches thick, and careful'y cut in rounds of a suitable size for a tartlet. With a smaller eutter, take a round out of the top of each patty, and with a knife scoop it out sufficiently deep to be filled in like a patty. The small round taken out must be carefully saved. Dip each piece of bread into milk for a moment. drain, and arrange in a frying basket. Prepare some nicely seasoned mince, and add it to a little thick gravy, and make it very hot. Fry the bread in deep boiling fat to a golden colour, fill the cavity In each patty case with the mince, and on the top lightly press the small piece of bread. Arrange the patties on a d'oyley, and garnish with parsley. If you desire to have this dish at its best, chicken with ham or tongue should be used, just set in white sauce. Sponge Cake Fritters.—Crumble uji three very stale sponge cakes and pour over them half a teacupfui of boiling milk, and stir in, after it has cooled, a tablespoonful of pastry flour. Cover over for quarter of an hour and then beat till cold, adding the yolks of two eggs. Beat the whites to a stiff froth, add to the mixture, and lastly one ounce aud a half of cleaned currants rubbed in flour- Mix all the batter tnoroughly. and drop a spoonful at a time into boiling lard, and fry a golden brown.

Drain quickly, pile on a d’oyley, and scatter castor sugar over. Yeast Dumplings.—Get some dough from the baker and set it to rise. Have a large pot full of fast-boiling water. Form the dough into balls the size of an egg and throw them into the boiling water one at a time. Cook for twenty minutes. Serve at once with butter and brown sugar. N.B. —The water must be kept steadily boiling at a gallop. Arrowroot. Pudding. — Take two tablespoonfuls of arrowroot and make into a thin paste with cold milk; pour one pint of boiling milk on it, return to the sauce pan, and stir over the fire till quite smooth and thick. Pour into a pie dish, sweeten to taste, and flavour with vanilla ot lemon peel. When cold, add two beaten eggs, dust spongecake crumbs over, and bake in a moderate oven for half an hour. Serve either hot or cola. o o o o o