KITCHEN RECIPES.

Te Aroha News, Volume V, Issue 253, 25 April 1888, Page 3

KITCHEN RECIPES.

A Cheap and Excellent Soup.— At a lecture attho Kensington School of Cookery the following recipe was given for re-cooking moab and vegetables. Take six large cold potatoes, ono onion, ten peppercorns, three pints of cold water, ono teaspoonful of salb, two ounces of rice, and a few pieces of celery, if you have any. You will also require a rough bag made of a coarse material, called cheese cloth, to be bought at any draper's for 2d a yard. To make tho soup put the water, or, better still, a stock previously made by boiling bones, on to boil. The onions, potatoes, peppercorns, the lice picked and washed, and the celery cut into little pieces, all tied up loosely bid. securely in the bag, put into boil for an hour. Then squeeze the bag, and the vegetables will pass through into the broth. Lift out the bag, add the milk and halt, and tho soup is ready. The use of the bug sa\cs time and trouble, for if all Ihe ingicdieubs be pul .separately into the .stock it must be rubbed tli rough a sieve, and this is often too long and troublesome a proccs-. FniK!) Porvrohs.— lt may be supposed everyone know.s how to fiy potatoes, but wo aio convinced that comparatively few know how to fry potatoes after tho fresh method. Nowhere have we seen in print a plan and simple description of the manner in which they arc cooked. Most recipes ■which aio given leave tho cook to suppose (hat they aie done in an ordinary fryingpan, while the case is very different. The first thing to be procured is a large deep iion pot or cauldron, the larger the better, tilled with fat, or at least filled with ys much as will boil conveniently. This fat j may consist of molted suet, lard, butter, or oil ; a mixture of the first three is considered by cxpciiencsd cooks as the best, but lard alone may be used, and butter and oil are said to go well together. This may be thought an cxpen?ive arrangement, but when it is considei cd that, unless it should get spoiled by burning, the same fat may be uned over and der again for a year, or, with additions bo make up for evaporation oi" absorption, for an indefinite time, it will be found, after all, to be not a very costly process. The same fat may also be used lor rissol.s of meat or fritters of any sort, so that it will be seen that the iron pot is a vory convenient institution. Some cooks even pub tish into the same fat, but this is not generally advisable, nor should we think it is safe to put anything mixed with onions in it, as it (the tat) might acquire their strong flavour. To return to our tried potatoes : the best for the purpose, as giving the least trouble, are large and longish ones, as they should be cut length wise in finger-shaped pieces. We presume it is understood they must be raw ones. After having been pared, washed, drained, and dried in a cloth, they are put in the boiling fat, and if quite covered they require no moving about until they become of a golden colour, when they are taken out, put in a drainer for a few seconds, and lastlj , sprinkled "with salt before being served. There i^ no salt.put in the fat. If the potatoes aie not entiiely coveied w iulc cooking, they may be turned with an iion .^kimmot or spoon. The fire ought to be clear and brisk, as the fat must boil. Pottj-I) CiiK'Ki \. — Ingredients : -{lb of cold roast chicken, 2uz. of ham, 2ox. ot fresh butter, half-a-tca poonful of pounded mice, quarter of a small nutmeg, salt and cayenne to taste Method : Cut the ham and chicken into small pieces, taking out any pieces of skin, pound it with the butter, gradually add the spices, and keep pounding until reduced to a smooth paste. Put into pot^ and cover with clarified nutter, and, it to be kept some time, tie down w ith paper. Ai'i'i,; Fun I'lrs. — Ingredients: Apples. For a battei : lib Hour, \oz. of butter, half-a-teaspoonful of salt, two eggs — whites and yolks beaten separately, milk enough to make it tolerably thin. Method : Piepal c some apples as for a pie, or mince them if preferred ; add these to the batter, and drop a unrge tablespoonful at a time into a pan of boiling lard or clarified dripping ; fry till of a light brown, turning when lcquiied. When done, lay them on a .sheet of blotting-paper before the fire to absorb the gica&e, then dish them, piled high, one above the other, and strewed with lifted sugar. They should be served as hot as possible. Fki \i'H J'.wciKhs — Ingredients" Two eggs, 20/ ot buttei, '20/. oi &iited sugar, 20/ ot II .ur, half-pint of new milk. Method: l>eat the eggs thoroughly, and put them into a basin with the butter, w hich should be beaten to a crcini : &ti> in the sugar and Hour, and w hen these nigiedients aio well mixed add the milk, which should be slightly waim ; keep stiiring and beating the mixture tor a lew minute* ; put it on buttered plates, and hake it in a quick oven for twenty minutes. Servo with a cut lemon and sifted sugar, or pilo l ho pancakes high on a dish with a layer of preserve oi marmalade between each. B vtti.k Fkittivßs. — Make a batteraccoiding to lecipcgivcn for batter pudding. When rcad> , peel, core, and mince '•omc apples, or, it pictencd, a tew currants may be picked and tin own into the battoi. The addition ot <x little suet to the apples is an impiovcmcnl, but it must be \eiv judiciously ii^-cd, as too much will make the ' trittcis gicasy. They should be made .small A Lugo tablcspoontul of batter is sufficient ioi one fritter. Fry in boiling diippnig, and seivc with powdered sugar o\c>' them. Bvkki.kkh.s, to Pklslrvk. — To every 21bs of fiuit take 4Ubs of powdered loaf sugar ; throw some of it over the barberries to be preserved, and with the remainder make a strong syrup in the proportion of a pint ot wa'or to a pound of sugar, i the barberries into it, and make them boil , as quickly us possible that they may not lose colour ; then till the jars for use. Ai,i;any Cvkls.— Lightly beat six' eggs, stir them in to a quart of milk : add a teaspoonful each of bicarbonate ot soda and salt, dissolved in a little hot water. Stir in sufficient fine flour to make a thick batter. Butter small tin^ the size of a tea saucer, and half till them with the mixture. Bake them in a quick oven. This makes vory nice cakes, which are much used for breakfast in America.