RECIPES.

Hutt News, Volume 2, Issue 15, 5 September 1929, Page 12

RECIPES.

Oniom and Tomato Soup

One ounce of "butter, a large Spanish onion, a pound of tomatoes, a sprig of parsley and thyme, a slice of lean bason or a bacon bone, an ounce of flaked ,tapioca, one quart of brown stock, salt, pepper, an ounce of flour, and oi c tablespoonful of Tomato Ketchup.

Melt t-he butter in a stewpan, slice the onion and fry until thoTough-y browjie I in the butter. Add the tomatoes, sliced, the. parsley and thyme, the bacon, the^ tapioca and stock. Simmer for two hours. Rub through a sieve and return to t&e stewpan. Aid salt and pepper to taste. <Stir in ihe flour mixed to a paste and the tomato ketchup. 'Simmer fox ten minutes and serve* . Mixed Vegetable Soup. One carrot, a large onion, a small turnip a leek, the heart of a small cabbage, two ounces of butter, salt'and ■pepper, half a teaspoomful of finalychoppe 1 parsley, and some milk. Scrape the carrot, peel the-onion turnip and cut them into small pieces. Clean and slice the deck and the heart of the caTDbage\ Melt the 'butter in a stewpan, add a good sprinkling of fait and pepper. Put in the prepared vegetables, cover closely and cook very gently'until they are tender. Shake the pan, or stir now and then to yvrevent them sticking, but do not uncovsr more than is necessary, as the obiest is to keep in the steam.. When ten rl3r, riiib all through, the sieve and add milk until the puree is only as thick as double cream.- Add more seasoning if. necessary and thei chopped parsley. Makevery hot and serve. - Cauliflower Puree. A fresh white cauliflower, a pint of seasoned white stock—either vegetable stock or meat brot-h —a pint of milk, an ounce of butter, twto ounces of grated cheese, and seasoning to taste. You can be sure the cauliflower is fresh, II the leaves surrounding, it are green and crisp. Beware of a cauliflower that has been shorn of its leaves. Take the white part, wash it well, and see that it is quite free from grabs. Break it into small pieces and put it in a stewpaii with tiie stock. Boil geatly until tender Then rub all through a I sieve. Return to the stewpan, and more seasoning <if necessary and, if < liked, a few grains of cayenne. Stir in the milk and butter. Simmer for ten minutes. Just before serving, add the grated cheese. JBe very careful that it does not boil after the cheese is added, or tth. soup will be curdled. Sheep's Head Stew and Soup. A sheep's head, an onion, a turnip, two carrots, a tablespoonful of pearl barley, seasoning, a small bunch of parsley. , ' Soak the head in salt water for two hours, then put it in a. saucepan nnd coveT with fresh, cold water. Bring this to'the boil, tiien take out the head and remove the brains, which - should te kept in cold water until required. Return-the head and brains to the liquor, and the barley, sliced vegetables^ seasoning and chopped parsley, and stir constantly until it boils. Put t>he lid on the saucepan and simmer for about three hours. Out the irest. off the head and serve it on a hot dish with the vegetables, pearl barley and some of the" liquor' over it. The lemainder of the/ liquor should be served as soup for another meat. Add a little chopped parsley just before serving. . Braised Ox Tail. An ox tail, an ounce of butter, two carrots, two onions> a turnip, a slice of, bacon, garnishing, seasoning to taste, half a pint of stock. . Thoroughly wash the tail and divide it into four-inch lengths. Melt "'he butter ira casserole, and fry the pieces in it till nicely browned. Peel and ?ut in slices the carrots,. turnip and onions, ad put them in the bottom of the casserole. On this put the slice of bacon, and lastly the meat and seasoning. Pour over all the stock and cook very slowly until the. meat is cooked i very thoroughly, which ..will- take over two hours. Serve in the casserole. Stewed Veal. One poundr of veal cutlet, a onion, two ounces of butter, a level teaspoonful of flour, a clove, a bayleif, a spring of thyme, parsley and marjoram, pepper and salt, mashed, potatoes Tomato Ketchup. . § v Beat- the meat with a rolling pin "and cut it in cubes, put them in a 3te«v,pan with the onion stuck with the.clave tiie herbs and bayleaf. in a niuslin b»g, and the salt, and pepper. .ißring \io tJL«e boil, skim well, then simmer until the meat is quite, tender-^-a-bout forty-five minutes; Melt the butteT in a small frying

pan, stir in the flour and cook gently for five minutes, but do not allow t 1o colour. Remove the onion and herbs from the veal. Stir a little of the liquor into the flour- and butter, then and them to the veal. Simmer for 1-«-m minutes. Mix a little tomato* ketchup -^just enough to colour-—with some mashed potato. Make a border of this on a hot dish and put the veal> in the

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