Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 350, 22 January 1903, Page 2

Housekeeper.

SWEETBREADS AND OLIVE SAUCE WgfcPARBOIL and pick apart a pair of aGy fine sweetbreads. Brown two. j|fe? ounces of batter ia a small stewpan with two tablespoonfals cf floor and stir till smooth and brown. Four in three-quarters of a pint of stock and stir till all boils up. Add a dessertspoontul of mushroom catsup and eis olives, stone and cut very small. Season all with pepper and salt and add the sweetbreads. Make all very hot and servj%. in an entree garnish with fried' crescents of bread. This vary cheap B>up is by no,means to be dispieed Take a cod's head, wash well, and put it on toboil with cold water and Httlesalt. When sufficiently boiled take it out, and cut off all the eatable parts of the head and s»t &em aside. Return the bones and trimmings into the pan and boil them for at least an hour.i Then btrain the soup through a oojander to keep out the bones, and put it again into? the pan.-Take a'pint of milk and stir it into a cupful of flour till quite smooth. Add thle to the soap while boiling, and stir it well. Then add a small piece of butter and the piecsof fish that were cut off. Season with salt and white pepper to taste, and>l Oil altogether Blowly for about; ten minutes. A little minced parsley is]a great improvement. For less than sispence enough soup may b9 made for at least eix teraons. With the addition of one or iwa oysters it can be 1 converted into oyster soup. «r -.:> ■ << nt I.^ A WELSH PUDDING Ten ounces , of . breadcrumbs, eight: ounces-of suet, three oances of castor sugiu, three eggs, the grated rmd and juice of two lemons, pinch of s*lt. For the sauce: One glass of Marsala,- one gill of water, half the juice of a lemon* ti?d. teaspoonfuls <f castor sugar. Mir th% crumbs with tbe chopped suet and sugar and salt. Add the rind and juice of the lemons, beat up and add the eggs, mis well. Put into a well-buttered mould, tie a scalded an! floured elotn over tfcje top,: boil for three hbur*>. Serve turned out on a hot dish with sauce round. To make the sauce: Put all the ingredients into a saucepan. Poll till reduced to half, and pour round the pudding, ORANGE TART. Line a shallow piedieh with slnrt crust. Ornament the edges, and bake in a quick oven. Meanwhile, prepare the filling. Grate the riri I" of a sweet orange into a basin, add the juice of two oranges, two ounces of sugar, one ounce of butter,, and a pint of water. Boil all together, and then pout over a tablespoonful of cornflour made into a smooth pasto with cold water. Stirs all together, then, add the yolks of two eggs and pour the mixture into the tart. Bake in a steady oven till set. Before serving garnish the tart |rith the whites of eggs.