Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 349, 15 January 1903, Page 7

Housekeeper.

, ; GIBLET SOUP. BCALD three or four seta of ducks' giblets; divide the neck into little pieces, and cut up the gizzard and liver very small. Wash them well afterwards in cold water; then put them in a Baucepanwith a slice of lean ham cut into dice, and a small piece of butter. Fry the giblets a few minutes, and add about two quarts of good stock, a bunch of parsley, some young onions, a teaspoonful of salt, half a teaspoonful of pepper, and half a drachm cf bruised celery-seed tied in muslin. Simmer gently for two hours, then take, out the giblets and put them into a tureen. Strain the soup;; and thicken it with ah ounce of butter mixed smoothly over the fire with a tablespoonfulof flour, until slightly browned, and added gradually to the liquor. Let it boil fifteen minutes, then return the giblets to it to heat them, and serve with toasted sippets, The juice of a lemon is sometimes added before serving. ' FILLETED SOLE. •Procure a large sole, cat off head, tail and fuis, and remove both the skins by cutting them at the tail, and drawing over the head. With a sharp knife make a deep incision close to the backbone the whole length of the fish. Insert the knife between the fin-bones and the fillet near the head, pass it under the flesh from head to tail, raise it, and remove it in one piece. When you have taken off the four fillets, cut each one across, and trim the edge neatly. Flour them, season them with pepper and salt, and dip them in egg and bread raspings, let tbem lie an hour, then fry in hot fat until nicely browned. Drain well, and place them in a circle on a dish, one fillet resting upon another. Serve with sauce, SWISS CAKE.

Take six eggs, six ounces of flour, aud bix ounces of sugar. Whip the egas and sugar in a rather large bowl for about half an hour, passing the whisk through the mixture steadily, and always in one direction, Do not stop until the mixture is quite ready, otherwise ,the result will be a heavy, leathery, unpalatable stuff. When sufficiently whipped, stir the flour in carefully j have ready two pieces of paper —cut round about the size of an: ordinary plate—spread the mixture evenly and of equal thickness over the papers, and at once bake in ahot-OV6nfor a-few minutes only. When set, take them out, allow them to a stand a minu'e, then turn them upside down; peel off the papers after having slightly moistened them, and carefully cover one round with greengage, or any other preserve. Put the other round on top, brush it over with white of egg, and dust crushed loaf-sugar over it. This recipe is excellent, and has rarely been known to fail.

BOAST DUCK.J Clean the duck, wiping it well. For the stuffing take half a pound of onions, a teaspoonfml of powdered saga, three tablespoonful of breadcrumbs and the liver of a duck jiarboiled and miaced with popper, salt and cayenne. Cat the onions very fine, throw boiling water over them and; cover for ton minutes. Drain through a gravy-strainer, and add the other ingredients. . Baste at first with butter, but afterwards in its own fat. A good-sized duck will require from forty-five minutes to an hour to roast. Green peas are usually aerv9d with it. VENETIAN rUDDING. Stew gently to a pulp six gooa-sized apples, sweeten them, and lay them at the bottom of a well-buttered dish. Blanch and pound in a mortar a quarter of a pound of sweet almonds; add two tablespoonfuls of sifted sugar, the grated rind , and juice of a lemcn, and four whisked eggs. Four this mixture over the apples, and bake in a brisk oven about forty minutes. ITALIAN SAUCE. , Cut up some mushrooms very small, put them in a saucepan witH a little parsley, a bay-leaf, and a few shalots; turn the whole a few times over the fire, and dredge in a little flour. Add a little good stock ;*nd a wineglass of white wine. Let it boil half an hour, skim, strain and serve. GINGEB BEER. To two gallons of water add two ounces of good bruised ginger, and two pounds of ■ sugar. Boil this for about an hour, then skim the liquor and pour it into a jar along with one sliced lemon and half an ounce of cream of tartar. When nearly I cold add a ttacupf ul of yeast, and when j it has worked for two days, strain it and ' bottle for use.

Quite in. many respects from the ordinary billiard cue is a new one just patented.; .■ The parts of which it is, composed are a "support, a * cue movable thereon, a spring latch or trigger and a -moveable sleeve, which is arranged upon the free end of the siipporfc, and which is designed to regulate the effect of each •stroke. There .is also another sleeve at the other end; '"and • between th'e two sleeves the cue can slide freely. After a ptroke hasf been ; given the spring causes '. the fine tb'recoil and'return to its normal position. The total number of newspapers of all kincjs published in... the world is 42.800. The, United States Qomes first, and far in advance of BJKfc&ifftrfeV 1 ' 10,760 papers, and Great Britain nexfe with 6.050. In Kusaia there are only 743 newspapers, ©r One to every JL7Q,OOO people. •Le Petit Journal'of Paris has an enormous daily circulation, amounting to no less than a million copies ; the paper which has the smallest is tho ', Imperial Review,' published for the sole benefit of the Emperor of Austria. It is made up from translations from all the principal items in European papers, and the daily edition is ' three copies.