Simple Dishes.

New Zealand Graphic, Volume XXXI, Issue V, 1 August 1903, Page 357

Simple Dishes.

STEWED MUTTON STEAK. Trim the steak very neatly, taking c tie to remove every partide of fat. Put it in a saucepan just large enough to hoi! it, with about half a pint of good stock (boiling), a carrot, an onion cut in slices two or three eloves, a tiny bit of mace pepper and salt. Ixit the steak simmer in this as slowly as possible for over three hours. Then s.rain off the stoek into another saucepan, and put it over a quicll tire, so that it may reduce to half its quantity. Then lay the steak without the vegetables on a hot dish, pour over the reduced gravy, into w-hich some ehutney is mixed, and serve at once with ehip potatoes. BLANQUETTE OF VEAL. For a small dish 21b of the fillet of veal will be ample. Tie it round and lay it in a stewpan with just sufficient water to cover. Add salt, a bunch of herbs, a elove, a tiny onion, and a sprig of parsley. Cook very gently for two hours Now strain off the liquor, keep the meat hot on a dish, and put the liquor in a small stewpan and let it boil up. Skim thoroughly, add to it the yolks of two eggs, and a squeeze of lemon juice. Stir quickly, taking great care that it does not curdle, then pour over the veal. Garnish with julienne vegetables and tiny rolls of fried bacon. SOUTH CAROLINA RICE PIE. Chop up three lb of cold roast beef with a large onion. Put it in a saucepan with a quart of cold water, a large potato sliced, a small slice of bacon, and peppei and salt to taste. Stew until the gravy is reduced one-half. In another vessel cook two cupfuls of rice. When done add < ne tablespoonful of butter and two hard boiled eggs, sliced. Put the meat in a dish and cover with rice. Serve cold. MONTREAL RICE. Boil some rice in plenty of water till each grain is separate, then take a large cupful of it, two tablespoonfuls of sugar, one tablespoonful of cornflour, two eggs and flavouring. First moisten the cornflour with cold milk, add to it the remain der of the milk, sweeten it with the sugar, and. lastly, stir in the two beaten eggs. Pour the mixture into a double saucepan, and when it is quite hot add the rice and flavouring. At first it will seem as if there were too much liquid for the rice, but it will quickly be absorbed Stir all slowly till it begins to thicken like a boiled custard, then take it off the fire and pour into a pie dish and set in the oven. Whisk the whites of the eggs to a stiff froth, add a little sugar and flav ouring. Take the pudding out of the oven when it is slightly browned, spread it lightly with the -whisked eggs, and return it to the oven and bake a pale brown. COLD CABINET PUDDING. Ornament the bottom of a pint mould with cherries and angelica. Split half a dozen Savoy biscuits in half and line the sides of the mould very evenly with them Put in 2oz of ratafias. Break three yolks of eggs into a basin, stir in half a pint of milk, stand the basin over a saucepan of boiling water, and stir until it thickens, taking great care that it does not curdle Melt half an ounce of gelatine in a little water and strain it very slowly into the custard. When eool.add nearly a gill of cream, half a teaspoonful of vanilla es

sente. and half an ounce of sugar. Stii all slowly together, and pour very slowly, first from the spoon, into the mould Some chopped angelica and stoned raisins look pretty if mixed with the custard and cream. CURRIED MUSHROOMS. Required: About a dozen good sized mushrooms; for the curry sauce a small onion, one ounce of butter or dripping two teaspoonfuls of curry paste, the same of curry powder, one teaspoonful of flout or ground rice, one pint of stock or milk a squeeze of lemon juice, half a teaspoonful of salt, a teaspoonful of chutney. Melt the butter, slice the onion thinly, and fry it a pale brown in the butter. Then add the curry paste, powder and flour: mix well, and fry gently for five minutes Then add the stock and stir over the fire till it boils. Now add the lemon juice salt and chutney, and let all simmer gently for fifteen minutes. Meanwhile trim, peel and carefully examine the mushrooms. Then put the rice on to bo.l for you wifi require a border of nieely boiled rice to serve round the curry. FISH CAKES. Take one pound of cold cooked fish and half a pound of boiled potatoes. Remove the bones and flake the fish. Mash the potatoes and squeeze through a wire sieve. Add an ounce of dissolved butter and an ounce of finely shredded beef suet. Flavour all with pepper, salt, anchovy essence and chopped parsley. Form into balls, dredge thickly with flour, and fryin deep fat. SPANISH FRICO. Peel and half boil six large potatoes. Slice them, and in a pudding dish put first a layer of potato, sprinkled with chopped onion and bread crumbs, then a layer of cooked meat cut in thin slices and sprinkled with salt and pepper. Repeat until the dish is almost full, add a pint of sweet cream and steam for two hours. BAKED RHUBARB AND CUSTARD PUDDING. This is an excellent dainty for children and any stewed fruit may be prepared in the same way. Put three-quarters of a pint of the stewed fruit into a basin with half a pint of bread crumbs. Mix well together, add two beaten eggs, a pint of milk, 2oz of sugar and a little nutmeg. Mix again, pour into a buttered pie dish put in a moderate oven, and bake until the surface is slightly brown. DELICIOUS EGG NOG. To make an egg nog you will separate the yolk with one teaspoonful of sugar until it is light and creamy; add to this one half cupful of milk, then beat the white of the eggs to a foam and stir it lightly into the beaten yolk, sugar and milk. It is a delicious and nourishing drink. EMPIRE PUDDING. Take equal quantities of grated raw potato, carrot, washed, picked and dried Sultanas; treacle and finely shredded suet. Four oz. of each ingredient with 2oz. of flour and a teaspoonful of baking powder would make a regular family pudding. When mixed, tie in a cloth or basin, and boil for two hours and a half to three and a half hours. In tying up in a cloth leave plenty of room fof the pudding to expand, or it will be heavy. Serve with a nice sweet sauce poured round.

BRAISED OX TONGUE Boil a pickled tongue for two hours, and remove the skm. Line the bottom of a stewpan with pieces of bacon and stock vegetables. The tongue must be put on this, and the whole cooked very slowly for two hours. It is an improvement to add whole spices to the stock, vegetables, and a bouquet of herbs Take up, brush over with glaze, and place on a hot dish. Garnish with sprigs of boiled cauliflowers at each end of the dish, and a -thick gravy in which some mustard is mixed, pour round the dish. MAFEKING PUDDING. Three tablespoonfuls sago, half dozen apples, juice of 1 lemon, small tablespoonful lemon rind, a few cloves, halfpint cream, white of 1 egg, a few drops essence vanilla, 1 tablespoonful cold water. Sugar to taste. Wash the sago and put into a pint basin, peel the apples and divide them in eight and lay them on the top of the sago; sprinkle thickly with sugar, add grated rind. Mix the lemon juice and water together and pour over the apples; cover the basin and steam for 1 hour. When the apples are quite soft take them out carefully without mixing them with the sago, which should be solid, beat them to a pulp and stir in the beaten white of egg, and sugar to taste. Stir.the cream into the sago, add more sugar and flavour with essence of vanilla. Pile in the centre of a glass dish, pour the apples round it and ornament the cream with a few cloves. Serve cold. YORKSHIRE CAKES. Two pounds of flour, two ounces of butter, one pint of milk, six teaspoonfuls of baking powder, and half teaspoonful of salt. Put the butter and milk into a saucepan and stand it by the side of the fire till the milk is luke-warm and the butter melted. Mix the flour, baking powder, and salt together; then add the milk, beating the whole into a stiff dough. Let it rise in the pan before the fire for half an hour, and divide it into pieces large enough to make round, flat cakes three and a half inches or four inches in diameter. Let them stand for a few minutes before the fire on a well floured tin. Bake them for half an hour in a hot oven. CHICKEN SALAD. Boil a fowl until tender, remove on a plate to cool properly; when cold pick off the meat and chop, add about as much chopped celery, place all in a bowl, add Champion’s vinegar, salt, pepper, and a teaspoonful of dry mustard, mix well and set aside for future use. Salad Dressing: Take a yolk of one egg, add a teaspoonful of olive oil, stirring the oil to it gradually; commence stirring it first very slowly and increase speed as you go on. Every once in a while add a few drops of lemon juice. This dressing must become firm if prepared proper'y. Now take your salad in bowl, place it on a salad dish, remove-most of Champion's vinegar used, shape with a knife to a desired form, spread the dressing over it carefully, so that it looks smooth all round; garnish with hard-boiled eggs, celery tops or parsley. This will make enough for ten persons if you have a good-sized fowl.

STEWED POTATOES. Peel about half a dozen good sized potatoes, chop them, and place in a buttered piedish. Season all well with pepper, salt, and just a little pinch of mace. Heat half a pint of milk, flavour tng it with an onion, add loz of butter, and pour over the potatoes. Bake in a quit-., oven for over half an hour. Scat ter parsley over, and serve with cold meat. BEEF ULISES. Take 111 b of tender steak and cut it in thin slices. Then prepare 9 olives; shred IJoz of suet, add a little season ing made of savoury herbs, pepper an-i salt, and mix all together with one egg well beaten. Spread the mixture on the meat, roll the latter, and tie with cotton to keep it in shape. Simmer genth for an hour in some good, well flavour cd stock. When ready, remove the cotton. and arrange on a dish garnished prettily with olives or parsley. FAMILY PANCAKE. Beat up the eggs to a light froth (eight eggs to a quart of milk will guarantee a light pancake). Self-raising flour alone should not be used for pancakes, but a tablespoonful added to about a teacupful of flour; it is impossible to give the correct quantitv of flour. A nice smooth batter may be made with flour and milk only, to the thickness that would screen through the fingers lightly without falling off; then stir into the batter through a sieve the eggs, beating for a quarter of an hour; add to this a teaspoonful of salt, a wineglassful of ale, and a tablespoonful (level) of sugar. The pan should be a small one. and the same quantitv measured each time. Upon no account should a new frying pan be used at any time until a quantity of fat has been boiled in it for an hour, or pancake, omelette, or fritter will be spoiled.