Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 348, 8 January 1903, Page 7

Housekeeper.

*--- FOE ICING. .JHfcjjSUß half a pound cf icing sagar m£& nrou !Jfa a sieve, &AB& Pat it iu a very stewpan ; over a slow fire. :. ; - : i.■■'*' ■-"?■ ■ Add gradually to it enough warm water, or water and lemon juice, to make it just the thickness to" smoothly coat, the back of the wcoden spoon you are using to stir with. Add a flavouring of vanilla, or; anyliqueur, or have it lemon-flavoured. Take 1 care that though just heated it on no account boils, or becomes even vary hot. Directly it is the right thickness pour it over the substance for which it is intended. v : DUTCH BEAWN. ;Cut into nicely small pieces any cold .beef, pork,; or veal, and pack them rather iqoaely in a mould alternately with layers of finely minced, ham, bacon, or sausage. Then when the inould is nearly full pour over it some'hbtcowheel jelly. Set it on the hob until the jelly has become thoroughly mixed; with the moat, then remove to a cool c liar or store-toooa, and.when cold turn on to a pretty china dish and garnish with sprigs of parsley. ; It makes an excellenlvbreakfast or supper dish, but for the latter buy small lettuce leaves and thin slices of boiled' beet, ~ PEUNE WHIP. Wash one pound of large prunes and soak over night in cold water to cover. Ccok in the same water until soft} remove the stones and measure onePthird of the prune?, reserving the most perfect to be used whole as a garnish. Eub the onethird cf soft prunes through a strainer, add one- half cup of sugar and ccok a few minutes." Have" one level tablespoon of powdered gelatine, or a little less than a quarter box. dissolved in a quarter of a cup of cold water for half an hour. Stir it into the hot prune mixture and when well dissolved set aside to cool. When it becomes stiff, beat it with a wire sppOH and add the stiffly beaten whites of three eggs and half a tablespoon of lemon juica. Turn into a-border mold; ' Cook the whole prunes a little longer :with sugajv,_to ..sweeten, gServe the whip after unmplding, with Ihe centra filled with whipped cream and the whole/prunes as a garnish vtound Jthe Joutside; Tne amount of sugar to be used with prunes depends* on their quality. The choicest are often palatable without any sugar added, especially if eaten with cereale. Prunes have an "undeserved reputation as a cheap boarding house sauce, but they are really one of the best dried fruits and form a part of many fine dishes.

SMOTHERED BEEF WITH ONIONS. Moat cooks know well'enough that the lower priced cuts of beef are as nutritious as the most expensive whose value IiGS in tenderness. Bat they either do not know how to make the cheaper meat eatable or they do not want to'take the care with it, which with present prices it would be an economy to exercise. Take one of the rolled rib roaßts which are marked in the market at about half the price of the choicest roast. Wipe it over with a wet cloth. Put two very thin slices of salt pork into a large frying piin and when they are cooked to scraps, put in \ hQ beef and sear one side then tbe other. Now if you have a covered casserole or a largo bean pot or even an iron spider or frjing pan with a tin pan that fits closely for a''cover, put the meat in, rinse out of the frying pan, pour contents over the moat ana add onough boiling water to cover half the depth of the meat, Cover .nd set in tie oven or otrjthe back part of the range foriour hours or until the meat ia very; tender. The main point is to co. k the meat slowly. Take up the meat and thicken the gravy; season with salt and pepper. Boil small onions, changing the water twice, salt thorn and serve with the beef as a garnish. T /jjfc.jtfjt I- -11.../.,/-] The man to whom Mr. Gladstone owed his famous advice to agriculturists, 'Make jam/ is recently deceased. Mr, T. W. Beach, of •'Ealing, revolutionised jam makißg by discovering how to make whole fruit jam, now common enougii, but at the time regarded as marvellous. To better exhibit his skill Mr. Beach hit upon the idea of putting his whole fruit jam into glass bottles, bo that the public could ' see its favourite fruit without ' appearing altered in appearance.