Housekeeper

Alexandra Herald and Central Otago Gazette, Issue 360, 2 April 1903, Page 7

Housekeeper

MACABONI CUTLETS. 3KJKOIL a quarter of a pound of micaql>f£| roni (spagbette is batter) till aKsst tender; chop slightly, add six ouEoas of breadcrumbs, two or throe Isarge onion*, chopped and fried; a coap-le of tomatoes fried after the onions, a teaspoonful of lemon thyme and parsley, and one egg to bind. Mix, roll in flour, shape into outlets and fry in boiling fat till crisp and brown. Serve with a sauce piquante made as follows : Take equal quantities of vegetable stock and tomato ala vatal; fry a chopped onion brown, add the other ingredients, thicken with corn flour, boil and Btrain. The water in which legumes and vegetables are boiled constitutes a vegetable stock. The tomato ala Vatal is a sauce that can be obtained at any large grocer's store. MOCK FISH PATTIES. Mock fish patties taste so much like fish as to deceive the very elect. Scrape salsify roots well, and lay them in cold water for half an hour. B)il till tender and drain. Beat with a wooden spoon to a smooth paste entirely free from fibre. Moisten with milk, allow one egg and a teaspoonful of butter to each cup of salsify, beating the eggs before adding them. Season with salt and white pepper to taste. Put into scallop shells or fireproof patties, and sprinkle with breadcimubs that have been browned in butter. MOCK WHITEFISH. Put half a pint of milk on to boil and thicken with rather move than an ounce of ground rioe. Add a lump of butter, salt, a little grated onion and a saltspoonful of mace, and let all cook together for about ten minutes, stirring frequently. Boil three potatoes, mash well and whilhct add to the rice or it will not set well. Pour into a dish, and when quite cold and stiff cut into slices, roll in egg and breadcrumbs, fry, and serve with a parsley sauce. The mixtute must be stiff, for the rice softens when fried, and tfie fat—oil, lard or nuculine—must be beyond the boiling point. The cutlets will then be crisp and free from oily flavour. The parsley sauce requires one ounce of butter melted in a saucepan, with one dessertspoonful of flour stirred in and made perfeotly free from lumps. Taen add a teacupful of milk and stir till it boils. Finally, add a large teaspooful of finely chopped parsley. In preparing all these substitutes remember that their exellence and fUvour depend largely on the frying. There should be plenty of fat, and it should be very hot. POTiTO OMELET. Cut cold boiled potatoes into dice a quarter of an inch siuare j mix them with enough white sauce to well moisten them. Place a tablespoonful of butter in a frying pan} when the butter is" hot put in the potatoes and saute them until browned on the bottom, loosen them from the pan, and turn them like an omelet into a fl it dish; or this preparation may be put in a baking dish, sprinkled with crumbs and grated cheese, then put in the oven to brown, and serve in the same dish.