Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 441, 29 September 1904, Page 2

Housekeeper.

AETICHOKE OB SALSIFY SOUP. 3||nj|&ELT two ounces of butter in a won B * ew P aH » a< *d * wo pounds unJBKJg cooked Jerusalem artichokes sliced. Leave for ten minutes on firo to absorb butter, but do not brown, and stir occasionally. Boil one pint of veal or white stock or water, add this to the artichokos, and simmer for twenty minutes till soft, Then pass through a fine sieve. Fat all into another saucepan, add pepper, salt, and a quarter of a pint of cream. Stir all till smooth, then boil up and skim well. Servo with crisp toast. CABBAGE SOUP. One pint of cold water, into it pat a half cabbage cut fine. Let it boil, Strain off water. Pat the cabbage into a saucepan with one ounce of melted butter. Stir. Add water and one pint of milk, cooking fifteen minutes slowly, and stirring all the time. Add one tablespoonfnl of crushed tapioca, a little pepper, and salt. Boil. ten minutes. Mince parsley, and put at bottom of soup tureen Serve. BAKED EGGS AND BBEAD CBUMBS; Half fill soma small greased thin china patty pan with bread crumbs, a few dabs cf butter, minced paraley, pepper and salt. Bceak an egg into each. Fill up with bread crumbs. Bake a few minutes ia oven. Serve very hot. CAEBOI'S AND MILK. Boil some carrots with half an ounce brown sugar and half an ounce of salt one hoar. Drain, and put into etewpan with one onnce of butter until butter is absorbed. Pour over them half a pint of milk. Simmer nntil soft. Bemove carrots to hot dish. Whisk yolk of one egg to milk. Simmer five minutes. Pour over canots, and serve, CUBEIED EGGS, LENHLSf OB FISH, _SVy two onions, after pealing and chopping, in two ounces butter. Sprinkle one tablespoonfnl curry powder, and fry four minutes. Mix one teaapoonful arrowroot or potato Sour with & quarter-pint stock or half-piafc nulk mi fcas-pisfc cream,

Add to above. Simmer eight minutes. 1 Add hard-boHed eggs, out in half. Warm i gently. Add a squeeze of lemon. Serve with plain, dry, boiled rice,. EGGS ON A PLATE. Batter a small oval dish, break four on to it, and put a little butter on each. Tan minutes in oven will set the eggs. Do not let whites become hard. Sprinkle with pepper and salt. LENTIL BISSOLES. Wash some lentils and rice. Chop an onion and cut a carrot small; put all together in a atewpan. Cover with water and cook gently one hour, adding more water as required. Stir occasionally. The mixture must be stiff when cooked. Tarn ont to cool, then form into cutlets or rolls. Flour thinly with wholemeal. Fry until brown. SWEETBEEADS. Procure a very fresh calf's sweetbread and .steep two hours in cold pater. Change water once. Put sweetbread into boiling water fire minutes, and into cold fifteen minuteß, Cat eff skin and fat, Drain. Boil it very slowly for eight minutes. When nearly cold, lard with fat bacon. Place in Dutch oven before the fire for about an hour, hasting and turning frequently, Dish up with gravy. CHICKEN JELLY. Put chicken into cloth and beat bones and flesh a good deal. Place in a covered jar and fill with cold water. Saltspoonful of salt. Bsmove jar into saucepan cold water and boil water for two hours. Strain through a collander first and then through a coarse cloth. Take off any fat that has risen up. STEWED CALF'S FEET. Stew a calt'a foot cud cut the meat off Pat into stewpan, cover with flavoured stock. Keep lid 03. Stew gently until tender. Add minced parsley, nutmeg, dessertspoonful wine, pepper, salt.