COOKERY RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 440, 1 September 1904, Page 3

COOKERY RECIPES.

DEYILLED TOMATOES FOR FASTCook and rub some ripe tomatoes through a sieve, season highly with salt, pepper and cayenne ; cover some hot buttered toast with anchovy paste, spread on it the tomato puree and serve hot. OYSTER SOUP. Beard four dozen oysters and cut them in two ; put the beards in three pints of white or fish stock and simmer them for a few minutes. Melt four ounces of butter in a saucepan, strain in the stock ; stir, and boil well. Add a pint of cream or good milk, boil up the soup again; strain the oyster liquor and scald the oysters in it; put them in the soup, and add a teaspoon - ful of anchovy essence, a few drops of lemon-juice, pepper and salt. WHITE SOUP. Required : A quart of white stock, a pint of milk, three ounces of tapioca, three sticks of celery, an onion, pepper, salt, a slice of lean ham. Heat the stock, add the ham and the celery, onion and pepper (tied in a muslin bag), and salt; boil until reduced onefourth. Add the tapioca, stir till it becomes transparent; boil the milk and add it to the soup. Remove the ham and vegetables, and serve soup with fried croutons. MINCED PORKRequired: Cold pork, an ounce of butter, four apples, four onions, a gill of gravy, salt, pepper, a dessert-spoonful of flour, a little made mustard. 'V -, Mince the pork, rub a stewpan lightly with garlic, melt the butter. Cut the apples and onions small and fry them in the but'ter; add the flour, then the gravy; boil up, stir in the mince season With pepper, salt, and mustard, and simmer gently for twenty minutes. Serve with fried croutons. MUSHROOMS STEWED. Required: 1 pint of button mushrooms, 2 ozs. of butter, nutmeg, salt, pepper, and cayenne. Melt the butter in a stewpan, peel and add the mushrooms, and let them heat over a moderate fire; sprinkle a little nutmeg, salt, pepper, and cayenne over them, and let them cook till done. Serve with fried croutons. ■ ••• . POUND CAKE. " Cream a pound of fresh butter with a wooden spoon, whisk in eight eggs one at a time, beat for fifteen minutes, add a pound of castor sugar by degrees, beating all the time, mix in a pound of currants, previously well washed and dried, the grated rind of a lemon, stir in the flour. Put the mixture in a greased cake-tin lined with buttered paper, and bake for about an hour and a quarter in a moderate oven. GINGER PUDDING. Required : Half-a-pound of bread-crumbs, a quarter of a pound of brown flour and the same of white, six ounces of dripping, a tablespoonful of brown sugar, a tablespoonful of treacle, a teaspoonfal each of ground ginger and of baking-powder, a pinch of salt, lemon juice, a gill and a half of milk. Mix all the ingredients and boil for throe ■ hours. Serve with golden syrup sauce,