MRS. PEPYS'S DIARY

Sun (Auckland), Volume II, Issue 378, 12 June 1928, Page 4

MRS. PEPYS'S DIARY

vos2Av —. .■ ; . - .: -- car with Mr. Peper's AeU lattice. g ~there do eai of a rai; by her from an old recipe- feat =«or io be indulged in. she sa.j-.n- except eggs be cheap Mr praceinz :: sne before I lea-re. The manner at it to take four eggs and to --e.cn them then to take the s.ame -reignt in flr-tzr in powdered sugar. ann m tatter Next to break the eggs and tc. eetsarate the -whites frem the 7o .he Mix the t ■ with the j • ter first melted to a paste beating it well, the jth.ee cf one lemon, and last of an roar he nr. TUESDAJr mighty hne twitter on harong scorched Mr. Peprst rest m her ir:n--at it - afraid : hex life - tefi me. she earth ret torn nr - t it t: get it over, which were wet ctne A her. Am able to show her a war oat at her trouble, and that tc nd ~. at osee with a cut lemtn. then to pat j-rn the stnn and the mare, wnd . sappear. After which ah to do U no wash ont the juice and tc iron ngatn and so mere trouble averted. Ami this a very pleasant thing t> think of indeed. WEDNESDAY. Expecting Mr Pepys's Cousin Glair, tc lnn:h with me this day do provide salte-i almoads. they forming a rery pleasant hors deoirrTe when simplicity re aimed for. For salting yottr own almonds tils a very good method. First blanch and dry the almonds and put them in a rery clean baking tin with a dessertspoonf-r! of salad c.l or oiled hotter, and bake to a gtlder brown in a moderate oxen, tttminf and shaking frequently. Turn on tc a sheet of kitchen paper and dredge with fine sait. tVhen cold shake cn all iDose sait and serve in small fancy dishes. THURSDAY. —Do tins day post t: Mistress Bassett a very good fam_r cish which thottgh it hath a French name, plain de veatt, is mighty simple in the making- and to be of service to her when she doth start her ;. nicking again- The way to chop ■ i beef Jib and of veal the same gnantitr. and rbis to be done so that tier be as fine as possible. To put 21b ei stale bread into a bastnftti of water when it be soft to drain c— the wnter again from the bread, squeezing it dry. Next chop two small omens and a sprig of parsley. Break three eggs into a basin, she having her own fowls not a great extravagance to her to add to them tie onions, p-arsler

meat, bread and of pepper and salt mixed one teaspoonful. Beat together all these ingredients with a wooden spoon, then shape the paste into a roly-poly and bake for 1J hours without water or fat. This dish to be eaten cold in thin slices, or to use for very fine sandwiches if wished. FRIDAY. —Here do I copy out a very easy way of cooking eggs, that is tasty withal, and suitable for serving at lunch or supper, or at breakfast if you wish. For it, poach one egg for each person, using great core in doing so, and serve each in a ring of creamed potatoes. Put in the oven or under the gas griller for a minute or two to lightly brown the potatoes. Sprinkle the eggs with salt, pepper and chopped parsley. SATURDAY. —Do prepare for our supper a dish of cauliflower purcc, a very delicious and delicate soup, chosen by me because Mr. Pepys would bring a friend home from his golfing to sup with us. For this soup wash a cauliflower, breaking each flower that you may cleanse it well, and place in a saucepan with one pint of water and a good sprinkling of salt. Xow to keep your saucepan covered until the water boils; then to uncover it until your cauliflower be quite cooked. Xow put it through your sieve; the water in which it was cooked you must put on the fire again and when it doth boil scatter in four tablespoonfuls of tapioca in a manner to prevent the grains from sticking together. Boil again, and then simmer for 20 minutes. While this is a-doing, bcil one pint of milk, add to it a pinch of sugar and then pour in the tapioca. Put in the puree of cauliflower, and now keep all constantly turned with a wooden spoon to prevent it from burning. Lastly, break the yolk of an egg into your tureen, add a small cup of cream and beat together, also a piece of butter, about the size of an egg, broken up small. Upon these pour your soup * ith care, stir weii and serve very hot indeed.