COOKERY RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 440, 1 September 1904, Page 7

COOKERY RECIPES.

APPLE TART. Peel, cdre, and slice thinly six or eight apples ; put them in a pie-dish, with sugar to sweeten and tho juice of half a lemon. Cover with short or puff pastry, and bake for about three-quarters of an hour. TO BOJNE BIRDS. Begin to bone any birds by first taking out the breast-bone, when you will have sufficient space to remove the back with a sharp knife, and then the leg bones; the skin must not be broken, but the meat of the legs must be pushed inwards. PEA SOUP. Required: £ pint of peas, J. quart of water, 1 onion, 1 carrot, 1 turnip, celery or celery seed, pepper, salt. Method.—Soak, the peas in cold water over-night, cut the vegetables iuto dice, boil altogether for 2or 3 hours. Rub the soup—through a wire sieve. Heat it up* again, serve with fried croutons. CARROTS A LA CREME. Pick out the smallest new carrots that can be obtained, boil them in salted water till almost done, then drain oil the water. Melt one ounce of butter in a saucepan, add to it a dessert-spoonful of flour, pepper, salt,-;,, grated nutmeg, a pinch of powdered sugar, and a small quantity of cream. Put in the carrots, simmer gently a few minutes, and serve. ! SALMON STEAKS. Dry well with a cloth, dredge with flour, and lay them on a well-buttered grid-iron over a clear hot fire. Turn with a broadbladed knife slipped beneath and a flat wire egg-beater above, lest the steak should break. When a light brown lay in a hot dish, butter*each steak, seasoning with -salt and pepper. Cover clotely and serve. RICH WINTER PUDDING. Mix together a quarter of a pound each of currants, raisins, chopped suet, and bread-crumbs," two ounces of flour, two ounces of candied peel (cut into slices), half a teaspoonful of mixed spice, an ounce,of chopped almonds, four eggs, two tablespoonfuls of sherry, a quarter of a pound of castor sugar, a chopped apple, and a'little caramel to darken •the pudding. Boil in a mould for six hours. CHAUDFROID OF CHICKEN. This makes an excellent luncheon or supper dish. Cut a boiled chicken into neat joints. Reduce tho stock in which it has been boiled to half a pint by boiling it quickly in an uncovered saucepan. Melt one and a half ounces of butter in a stewpan, mix in three-quarters of an ounce of flour, add the stock, pepper, salt, and a few drops of lemon-juice ; cook the sauce for ten minutes, stir in less than a gill of aspic jelly, and boil till the sauce is of the consistency of double cream. When the chicken is cold coat it over with this sauce, and pour a little aspic overi