Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 405, 11 February 1904, Page 2

Housekeeper.

BEEF FILLET WITH TOMATO fTRAKE lib of the undercut of a sirM'lfa loin of beef and cut it into fillets tSLs -sin. thick. Bub each with oiled butter, and cook on a gridiron, eprinkling them with pepper and salt. Take,two tomatoes that will cut into slicas a size smaller than the fillets, and fry lightly in butter. Arrange a flat circle of mashed potatoes on a hot dish, and on it carefully place the fillets; over this put the tomatoes, one piece on each fillet, with a small tuft of horseradish on the top, Four thick brown sauce into the centre of the potato, and scatter a little chopped parsley over.

CREAM SCALLOPS. Take half a aozen Bcallop-shells, scour thoroughly in boiling water, then stand in cold water till required. Weigh |oz of gelatine, and soak for an hour in cold milk, then pour on it half a pint of boiling milk, and stir on the fire till dissolved. Sweeten to taste, and flwour with vanilla. Fill the shells with the above and set to cool. Whip a little cream to a stiff froth, sweeten it, and add a few pounded almonds. Take a piece out of the centre of each scallop, fill it with the cream, turn out of the shell, place on a glass dish, and serve. SAVOURY RICE. Rice left from another dish can be made into an excellent savoury. Heat and separate the grains by pouring water over them in a large basin. Melt butter, in the proportion of loz to a teacupful of boiled rice, in an enamelled frying-pan; add a little extract of beef, salt, and red pepper to taste and a few drops of Worcester sauce. Strain the rice, and shake it thoroughly dry in the strainer; pour it into the boiling butter and toss it about lightly with a fork--taking care not to let it remain still long enough to fry hard—until the butter and seasoning are absorbed. Serve very hot. FIG PUDDING. Chop iib of figs, add fib of breadcrumbs, 4-lb of castor sugar, three beaten ejrgs, and three-quarters of a pint of milk. When the crumbs are quite soft, beat all together. Garnish a pudding mould with strips of figs and little pieces of angelica. Pat in the padding mixture, and steam for one hour and a half. Turn out to serve, and pour round the following sauce: Boil 3jzs of sugar and the thinly cat rind of a lemon for a quarter of an hoar in about a pint of water. Strain, add the juice of a lemon, boil up again, and serve. SPONGE CAKE FRITTERS. Crumple up three very stale sponge cakes and pour over them half a teacupful of boiling milk, and stir in, after it has cooled, a tableepoonful of pastry flour. C )ver over for a quarter of an hour and then beat till cold, adding the yolks of two eggs. Beat the whites to a stiff froth? add to the mixture, and lastly I£)Z3 of cleaned currants rubbed in flour. Mix all the batter tnorougly, and drop a spoonf al at a time into boiling lard, and fry a golden brown. Drain qaickly, pile on a doyley, and scatter castor sugar over.