Housekeeper

Alexandra Herald and Central Otago Gazette, Issue 370, 11 June 1903, Page 7

Housekeeper

SOUP.—Take a §Mftv rather large cauliflower, wash it ss2-1* thoroughly, break the flowers in small branches and soak in baited water till required. Take a quart of white stock, dissolve a full ounce of fresh butter in a sauce-pan, stir in the same weight of flour, and gradually add stock, stirring till it boils; then throw; in the cauliflower, and boil, with the saucepan cover off, till quite tender, stirring often. Press all through a hair sieve, warm it again, and just before serving add the beaten yolks of two eggs mixed with a little milk. Season with white pepper, salt, a grating of nutmeg, and a small piece of sugar. Serve with fried croutons of bread Medallions o» Sole —Cut any-. re-i mains of cold sole into small rounds, lay each on a slice of cucumber. Season with salt, cayenne, and lemon-juice, and place them on a flat dish. Pour over all some clear aspic jelly which is quite cold, and will quickly set. When quite firm, cut out with a pastry cutter and arrange on a salad. Garnish with inch strips of tomato and hard-boiled eggs. Veal Olives.—Cut some thin slices of veal rather wide, but not more than three or four inches long. Lay a very thin slice of fat bacon on each, then a layer of forcemeat, a little shallot, sliced a? thin as possible, pepper, salt, and cayenne. 801 l up neatly and fasten each with a small skewer (wooden if possible). Dip into beaten egg, then into breadcrumbs, and fry a nice brown in deep fat. Serve on a mound of mashed potato with rich brown gravy poured ever. Mutton Fillets.—Take about two pounds and a half of the best end of a neck of mutton, take away all the bone, trim off any superfluous fat and skin, and then cut it up into fillets three-quarters to one inch thick. Trim these neatly, flatten them with a cutlet bat, seasou on both sides with pepper and salt and fry in hot butter over a brisk fire; turn them, and when they are done on both sides add; one ounce of glaze (previously dissolved), turn the fillets over in it, and dish them up in a circle, alternately with slices of fried tomatoes. Fill the centre with boiled French beans, and serve with a little gravy. Boast Babbit.—Use one or two rabbits, according to the number of your party. After removing the skirts, take good care that they are thoughly cleaned. Spread the rabbit out flat on its stomach and lard the fleshy part of the back with strips of bacon, allowing each to protrude about half an inch Season with salt only and keep flat. Set in a baking pan which has had two ounces of butter spread around the sides of the pan, add a little water before placing in the oven. Boast in a steady oven till quite cooked and brown. Then take out the rabbit, sprinkle with dried breadcrumbs and baste with gravy slowly so as not to wash the crumbs off. Tate half a pint of sour cream or milk, pour slowly over the rabbit, and put back in the oven. Baste constantly with the gravy until quite browned. Scatter chopped parsley and serve. Housewives who make cranberry sauce should serve it with this tasty roast. Pufi PuDDiNQ.-'Sift some dry flour and take six heaped tablflspoonfuls of it and put in a basin, add a little salt, and a teaspoonf ul of baking powder. Take two fresh eggs, and beat into the flour with one pint of milk. Set one ounce of butter in a fancy pie-dish; when dissolved add tbe butter to the batter and grease the dish thoroughly. Beat the batter, pour into the dish at once, and bake in a moderate oven for forty-five minutes.