Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 387, 8 October 1903, Page 7

Housekeeper.

3ff|MOILED Tongues and Potatoes is a QljaK nice-looking dish, but a great aigP» <^ depends on the garnishing. Take a salt tongue and soak overnight in cold water, next day put it into boiling water, and when it once boils up cook very slowly till tender. Remove the skin and stand till cold. Slice the tongue as thinly as possible. Boil, maah, and season some potatoes, turn info a buttered tin or mould and keep hot. When ready to serve, turn the potato into the centre of a large plate and garnish the top with slices of beetroot cut into fancy shapes. Place the slices of tongue in an overlapping row round the potato, and garnish with chopped parsley and yolk of , hard-boiled egg. In this way a very pretty dish is served, instead of the unsightly whole tongue. Devilled Cutlets.~Trim and broil eutlets of mutton; when nearly done, season with cayenne pepper and salt. 801 l each in chutney, return to the grill, and finish cooking on both sides. Serve with a round of spinach or haricot bean puree' Scrambled Egg and Sausage.—Take two cooked sausages, remove the skin, and cut into: smaU pieces; warm in a little butter, and drain. Di solve a tablespoonf al. of batter in a sauce-pan, add the pieces of sausage, six beaten eggs, and a tablespoon!ul of milk. Stir constantly till the, eggs thicken. Qaickly season to taste and pour on to pieces of buttered toast. Stewed Calves' Feet.—Procure a couple of prepared calves' feet frem the butcher, joint them, and place in a stew pan; cover with water, bring to the boil, simmer for five minutes, and drain. Beplace the feet in a clean stew-pan, cover with milk, add salt, half an onion, a head of celery, and a small strip of lemon peel. Simmer slowly, and when the meat is quite done so that the bones can be removed, place it on a dish. Strain the gravy through a cloth, thicken it with butter and flour; boil up thoroughly, season with a dash of pepper and powdered mace, and serve. Garnish the dish with slices of lemon and, crescents of fried bread. Vienna Veal Pie.—Take about two pounds of breast of veal, cut it into neat pieces; season with white pepper, half a teaspbonful of powdered mace, and half a teaspoonful of grated lemon peel. Fat the 'meat into a stew-pan with an onion, a bunch of savoury herbs, a few slices of ham, and sufficient stock to cover the meat, When the meat is nearly cooked, let it get cold, take away all fat and put a layer in a pie-dish, then a thin layer of veal forcemeat, and on it slices of hard-boiled eggs, then more veal and so on till the dish is' full. Cover with pastry, and bake in a good hot oven. Add more hot stock after the pie is baked. Let the pie get cold before serving. Apple Jellies.—Peel, core, and stew some; apples* till*tender, flavour with a strip of lemon peel and a few cloves. Pass all through a sieve after removing the cloves. Add half an ounce of gelatine powder to each pint of apple, sweeten to taste, and pour into small fancy moulds. To serve, turn out, garnish each with a little whipped cream, and on it have a glace cherry and two strips of angelica for leaves. If the apple is not a good colour when served, add a few drops of cochineal. ■-,*>■-.