Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 380, 20 August 1903, Page 7

Housekeeper.

TEIPE SOUP. SEgRRIPE soup is considered a great yirAo delicacy by many, and if prepared (ffiksS the day before it is served, will be easily made by any average cook. Obtain two pounds of tripe, and having cleansed it thoroughly put it in a stewpan with three quarts of cold water, and cook very slowly for nearly eight hours. Then stand it till next day, keeping the tripe in the broth. Cat the tripe into small pieces/ return it to the strained stock, add two minced onions and two potatoes. Cook all slowly together for about an hour, then thicken the soup with one ounce of butter rubbed into one ounce of flour. Add a teacupful of cream, some chopped parsley, pepper and salt to taste just before serving. Half a dozen scalded oysters cut into pieces, may be added as a variety. SALMI OF COD. Make some good puff pastry, and with it line a flat dish j fill it with some raw rice and bake till the pastry is done. Now take half a pint of milk, and put it on to boil; wash and dry one pound of ccd steak, place in the milk, add pepper, salt, and a piece of bay leaf, and stew for ten minutes. Take up the fish carefully and put on a hot dish; dissolve one ouHce of butter in a saucepan, add a tablespoonful of ""flour, cayenne and salt to taste, and stir till all is nicely blended ; then strain in the fish stock and stir till it boils. Cook for three or four minutes; add a few dtops of tenagon vinegar, a tableepoonful of anchovy sauce, and some shrimps. Take the rice out'of the pastry, put the fish on it, and pour the thick Doiling sauce over. Decorate with toy fillets of anchovy, leaves of parsley, and chopped yolk of eggs. Serve very hot. ANCHOVY TOAST. Cut the bread rather thin and form it into any shape you choose with a cutter, then fry quickly in clarified butter until of a light brown colour. Wash six anchovies and pound them with a lump of butter as large as & small walnut. Then rub all through a fine wire sieve. Spread this upon the toast, lightly dust with cayenne. Now wash and scale four anchovies, and fillet them—cut each fillet in two, lengthways, curl them rouad upon the toast, pop a sprig of parsley, watercress orjchervil_on every one. SPINACH SOUFFLES. Blanch ono pound of pickled and washed , spinach and strain it, press out all the moisture and pass through a wire sieve. Add to the puree the beaten yelks of two or three eggs, a pinch o? castor sugar, white pepper and salt to taste, and two spoonfuls of cream. Stiffly beat the whites of the eggs, lightly add to the spinach, etc., and pour all into china or paper cases. Sift fine breadcrumbs on the top and bake in a sharp oven. Brown bread is iced by grating stale brown bread, and soaking it in cream , tor two hcura, then sweetening to taste,