COOKERY RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 440, 18 August 1904, Page 3

COOKERY RECIPES.

YEAL SOUP. Take a knuckle of veal, put it in a pot with four quarts of water. Pare and slice three onions, four turnips, two carrots, a bunch o f sweet herbs, and a small portion of celery. Let the veal boil one hour, then, add the above vegetables; boil two hours longer ; strain the soup. Put it in the pot they were boiled in, thicken with some flour mixed smoothly with a little water, and add a little parsley, finely chopped, and seasoning to taste. Make some dumplings of a teaspoonful of butter, to three of flour, and milk and water enough to make a very soft dough. Drop them into the boiling soup. They should be about as large as a walnut when they are put in, and should boil a quarter of an hour. FILLETTED MERRI^GS, Split the herrings open down the back, and remove as many of the bones as possible, trim each half, then roll up with half the roe inside each roll. Stand them in a buttered pie dish, pour in vinegar and stock enough to cover the rolls about halfway up. Put in a sliced onion, one or two bay leaves, cloves and peppercorns, and a little salt. Bake in a hot oven for half an hour, basting the herrings occasionally with the liquor. Serve cold, with beetroot salad. MASH", A very good hash, a dish indeed fit to 'set before the King,' is made as follows : —Cut the meat to be used up in small squares and put them in a brown jar with a cover. Add some stock, two or three onions cut in slices, a piece of mace, some salt, about half a teaspoonful of black pepper, and a good dredging of flour; also a desortspoonlul of sugar, one of catsup, and one of

sauce* sonjfi pickled walnuts, and a good tablespoonful of their vinegar. Stew this slowly for two or three hours in the oven; and serve in the brown jar hidden in a serviette. SEMOLINA PUDDING. Boil about a pint of fresh milk ; in this dissolve three ounces of semolina; when the mixture has thickened,' stir in two ounces of fresh butter; let the mixture cool, beat into it the yolks of three eggs, sugar to taste, and grated lemon rind or other flavouring; add the whites lightly beaten to a froth, and bake in .a buttered pie-dish, EBONY CREAM. Take a pound and a half of prunes, half an ouuee of gelatine, half a pint of whipped cream, and three ounces of sugar. Stew, the prunes with a piece of lemon peel in a little water until soft, rub them through a sieve, add the gelatine, melted in a teacupful of water, and the sugar; let it boil, pour into a mould. When cold, turn it out and serve with whipped cream. CURRIED EGGS. ■ Slice two onions and fry in butter. Add a teaspoonful of curry powder and one pint of good broth or stock. Stew till onions are quite tender. Add a cup of cream thickened with arrowroot or rice flour. Simmer a few moments, then add eight or ten hard-boiled eggs' cut in pieces, and beat them well, but do not boil. OYSTER OJfIELET. Beat six eggs to a froth, then add by degrees one gill of cream ; beat them well together, season with pepper and salt. Have ready one dozen large oysters; cut them in two, pour-the eggs into a pan of hot butter, and drop the oysters over it as equally as possible. Pry a light brown, and serve hot. ; MACARONI PIE. " Take a deep dish, grease and line it with breadcrumbs. Put a layer of cooked macaroni broken in short lengths, then a layer of sausage-meat; season each layer with pepper and salt, and a piece of grated lemon. Continue this until the dish is full. Pour a little stock over. Cover with a pastry or potato crust, and bake for threequarters of an hour.