Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 422, 19 May 1904, Page 7

Housekeeper.

EGG SOUP.

and scrape two small carLlMyilfa rot8 ' a turni P» two sticks of ce'ery, and an onion. Slice

these vegetables very thin and fry in a tablespoonful of butter until cf a yellow colour. Take up the vegetables into a s'rainer, pat them in a stewpac, with three pints of water, seasoning of pepper and salt, And a very little sugar. Let the soup simmer for two hours, then pass all through a hair sieve. Betura the soup to the fire, and thicken it with potato floor made into a smooth paste with cold milk. Meanwhile poach an egg for each person, lay these in a tureen, add a gill of cream to the soap, and pour it over the eggs. Scattar chopped yolk of eggs over the soup, and serve. COD STEAKS AND SAUCE. Take eome neat* small, tail steaks of cod one iHch thick, wipe dry, flour, dip into egg, then io breadcrumbs, fry to a golden colour and the fiah is cooked. Serve with this sauce: place a dessertspoonful of butter, and the same quantity of flour in a saucepan; set on the fire and work to a paste with a wooden spoon j add half a pint of water, then boil, stirring constantly. Drop in a raw egg and stir again, then add some chopped parsley and four or five drops of vinegar—tarragon for choice Season the sauce with cayenne pepper and salt. GAME BOTJDINS. Chop very finely some cooked game of oho or several sorts, and to every pint of it allow one ounce of butter, a gill of milk or cream, and the whites of three eggs. Dissolve the butter and pour over the meat; season nicely with a little mace, pepper, and salt. Then pound all in a mortar, and add the beaten whites of eggs. Half fill small tins with the mixture, stand in a baking-tin half full of boilisg water, and bake in a slow oven for twenty minutes. When done, turn out, garnish with browned crumbs, and pour rich game gravy round. TONGUE AND TOMATOES. Tongue and tomatoes make a very good dish for the substantial course at a small dinner. Take a nice-sized tongue, cover with tepid water, add a seasoning of herbs and whole spices and boil slowly. When cooked remove the skin, brush the entire surface with beaten egg, and strew with breadcrumbs. Bake for half an hour in a steady oven, basting frequently. Serve hot, with a good brown gravy, and fried tomatoes. CUSTAEDTABT. Butter a shallow tart tin, cover it with a short crust, wet the edges, and put a strip of paste one inch wide round it. Press the layers together, trim with a knife, aad decorate the edge in some pattern. Fill the tart with uncooked rice (or pieces of bread), and bake it. This filling should be saved, and it will answer the same purpose again. Wet a full teaspoonful of cornflour with cold water, and on it pour a pint of milk, sweeten, and boil up, stirring all the time; set aside for a few minutes to cool. Add the beaten yolks of two eggs and any flavouring that is liked. Turn out the rice, put in the custard, place the tart in the oven to cook slowly and brown. If not required for any other dish, beat the whites to a stiff froth, mix with a tablespoonful of sugar, and pile on the custard with a good sprinkling of sugar over. The meringue must be put in the oven to set. Turn the tart out of the dish and serve hot or coH. APPLE CEEAM.

Bake four large apples, take away the cores and skins, pat the palp in a basin, add lemon juice, castor sugar, grated nutmeg, and powdered ginger to your taste, whip till it is smooth and soft, add the yolk of an egg, and whip again. Beat the white of an egg separately till stiff, then add it, and whip all again till very light; pile in a glass dish and serve.

HADDOCK TOAST. For this yon require a dried haddock, two ounces of butter, cream, seasoning, fried croutons. Fry some rounds of biead very crisp. Put the flaked haddock into a stewpan with a piece of butter, a little cream, and pepper, and scir till very hot. Place a portion on eaeh crouton, and serve.

INDIAN VEIL AND HAM FEITTEES.

Take for this a half-pound of lean, cooked veal, veloute sauce, a tea Spoonful of curry powder or paste, one teaspoonfal of best chutney, frying batter, parsley for garnish, six ounces of streaky bacon, lemon juice, one hard-boiled egg, fat to fry. Cat the meat into thin slices of even size. Prepare a paste with the veloute sauce, chutney, lemon juice, curry, and hard-boiled eg?; rub all through a sieve. Spread each slice of veal and bacon with this mixture; place two pieces together and trim into neat Biapes. Make the frying-fat very hot, and when it boils dip the prepared slices, well pressed together, into frying batter; coat well with the batter, then drop into the fat; fry to a golden colour, drain on paper, and serve. F/y eome sprigs of parsley. Serve the fritters garnished with fried parsley. Place on a hot dish, in a folded napkin.