Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 392, 12 November 1903, Page 7

Housekeeper.

SgETCLEiR OIME SOUP.—Take any W«Kv kind of game and poultry bones, (&££? eithor cooked or frerh, bnt the fresh are best, Put into a stewpan two ounces of buttes,. of onions cut up finely, a sticx 08 celery, a carrot, a bouquet of herbs, mushrooms, pepper, and salt. PlacC&he bones on these, and cover the pan, u* the contents all together for about" twenty minutes to ialf-an-hour, taking care that they do not burn. Then cover with stock, let it come to the boil, skim carefully and simmer for three hours. Strain off, and when cold remove all fat, and clatify the stock with the raw meat of a rabbit and white of egg. Serve with any strips of cold game and the chopped tops of calory. Cjlourthe soup if. necessary to a good brown. Only care is icequired with this soup to ensure success. Fried Fillets of Silmon.—These differ from salmon cutlets in this way: A cutlet is a slice across the fish through the bone, but a fillet is raised from the bone by means of a sharp knife slipped along the spine. When the fish is taken ™ off the bone, the skin should be removed and the fish cut into neat slices about half an inch thick. Season with cayenne paper and lemon juice, or a few dropß of tarragon vinegar. Stand for half an hour. Brush over with egg, shake in breadcrumbs, and fry in deep fat till a golden brown. Serve, garnished with fried parsley and a good sauc9, in a tureen. Beef Piqaante Vol-au-Vent.—Boil together for twenty minutes into a small clove of garlic, two shallots, a bay leaf, a bunch cf sweet herbs, and a small wiaagl&ssful of vinegar. Add about half a pint of good stock. Bub one ounce, of butter into half an ounce of flour, add to it the sauce, boil up wbilo stirring and into a clean stew-pan. Add the minced beef you have prepared for the which must be quits clear of fat and gristle;'also Btir in some chopped mush- '.'>**• rooms fried in butter. Prepare a good vol-au-vent case with puff pastry, bake it carefully. Fill with the piq lante minoe and seiva at once.

Hashed Calf a Head and Tomato.—Take a pint of good thick brown sauce and stir into it a gill of rich tomato puree, and let all boil up. Have neat slices of calf's head ready, place in the gravy, and stand the pan at the side of the stove till the meat is thoroughly warmed through. Pom- into a Bilver dish, garnish with baked tomatoes and fried with sippets of bread. Sjive verj? hot. . :

A French Sfcew.—Pufc a little butter into & frying-pan; an<?, whea it is hot, add a sliced onion to brown. Bail cwrots and turnips (out in fan aj shapaa) till tender. Take soma gravy from the roast joint, adl it to the onion, etc., and cook for a few minutes, then strain. Htve slices of the cold meat ready, lav in the gravy, simmer for ten minutes, add the,carrots and turnips. Pour all on to a hot dish, garnish with sippets of toast, and serva.

Neapolitan Saup.—Puc,threo pints of white stock ioto a pan, brin& to the boil, and skim carefully. While thb soup is still boiling, shake from a paper two ounces of potenta or flaa sago. Saason to taste and boil for twenty minutes, stir-. ing occasionally. Baat the yolks of three eggs, add a tablespoonf hi of grated Parmesan cheese, and a teaspoonf ul of lemon juice. Pour the boiling soup over this, stirring all the time. Return the soup to the pan, and stir till the eggs thicken, but do not lot it boil, or they will curdle. Just before serving, if possible, add a gill of cream, Stewed Shoulder of Venißon.—When the meat has hung sufficiently, take out tne bone, beat with a rolling-pin, and add some slices of mutton fat that have bees steeped in a httia port wine. Scatter finely powdered allspice and pepper over, roll up acd tie firmly.

'Have, I ever been ia a big wind? Waal, strang6r, I guess I have. Why, I was oac9 taking a walk with my pup, when it was blowing a trifle con-sidorable, and ho happened to yawn. Next moment I found he was blown completely inside eat!' A doctov was called to attend a patient who, on being asked If ho had not taken something strange into his system, said ho believed be had. 'lt must have been that glass of water. Haven't been bo imprudent for ten years.' Deacon Jones: ' I haven't missed going sKo church one Sunday in twenty years.' Eegular Absentee (with ready eym* pathy): ' Yes; I gueßß It's like whisky and'tobaco—hard to stop it.' 'There is one important thing to oe said in favour of tight boots,' remarked the shopman, when he discovered that he had ao larger size in stock. ' They make a man forget all his other sorrows.' An old lady, who is very much of a bore, paid a vieit to a family JJghifc acquaintance Sho projflßflri'Llflm aad L&§ally said to^griß^^^^^^^W want yjaH aer JjJPpmS|^|^^^^^^fflm^™