Housekeeper

Alexandra Herald and Central Otago Gazette, Issue 373, 2 July 1903, Page 2

Housekeeper

.... i wis i j« •WqJKELT a small piece of butter.in a <I«BIr tf&wpajii toat'jl it browned; up one egg. and add to it j put in: as"' much ""flifely-minced hum as' -would cover a round of buttered toast, adding as much gravy as will make it moist whon quite hot. When all the Ingredidrits areiiji, fitir Ijbeni quibkly with a fork; pour on to the buttered toast, adding as much giavy as will make it ■ moißt,when quite hot. When all the ingredients are in, atir them quickly with a fork j pour on to the buttered toast, which cut in pieces .afterwards any shape you please. Serve hot,, VEAL AND HAM MOULDS. Take about two cupfuls each of chopped** veal and ham; soak two cupfuls of breadcrumbs in pne. of foiling., mijk; .season,, ■and-. mix ru togother .wjih. two well|beaten f ejjga: /put intb a well-buttered mou'd br dish', and -bake-for" half an hour, not allowing' the crust to become too hard. Turn out on a dish and eeive either hot or cold. : I t TOMATO SAUCE, TO KEEP. Bake' some'quite; ripe vioinafcoeß till tender, then rub them through a coarse sieve; For/every pound of tomato pulp allow,a pint of .vinegar'/ (more if liked),: a quarter of an ounce efgaVlic, half-an-ounce of salt, half an ounce of bla*cfcf anonnoe-ot sliced:Bhalot, and.a little cayenne; boii this tilt ail, the ingrfc dients are tender, add the juice of three lemons, rub it all agaii through the sieve, and add a little anchovy sauce; boil it till of the -thickness of cream; let it stand till cold;then bottle it and cork it'down as closely $a, possible. It takes :b( veial B btura' /gentle > simmering, and 'unless sufficiently frlied 'wilt* not keep Excellent with all bold meat, especially pork.

J, APPLEIIfULY. ' b, of?j|pples apjMnalf, a , fof .e tltfjpour Put all qgp and -let., piem stand taipla as gobble of the fuice juice t^llow't* 4 pouri«f'of pounded lump| ■■ sugar, Boil the juice-and sugar together* three-quarters of an hour, stirring carefully. Pour into pots, and cover closely.A little brandy or rum is sometimes added while the jelly is boiling. "*The--apples shopled-ba peeled, cored, and iteliejjd before ihey arejput in the oven, in which they "may 1 life "allowed to stand all

.119 W .akikATd i j ,\' Melt one-quarter of a cupful of butter, rub to a smooth paste; add gradually one pint of canned tomatoes rubbed through a sieve, season with salt and pepper and "Bolultil'thlckettea;isliirfißf-'ooiHitantlyi* then place over a gentle heat and cook five minutes longer, stirring occasionally. When done, pour the sauce over thiH slices of toast; sprinkle with a little cheese and cover each with a poached egg.

EHIIrtA&B JELLY. -, , f ; r A sreeipe for cooking jelly, as made at the English Cooking-School, requires a pound of rhubarb cut out into pieces an inch in length. Pat into a baking dish, , with one cup of sugar and one cup of water,, add a,. ..little, piece of finger root, and lemon-peel, if desired, and bake until the rhubarb is tender, but not broken. Put half a package of gelatine to soak in half a cup of prak gelatine makes a pretty dish—soften over hot water, and strain into the rhubarb, then add the juice of one lemon. Pour into a mould, and, when thoroughly chilled, serve with whipped cream, j The mold may also be decorated with.- macaroons before the jelly is poured into it.