Kitchen Recipes.

Te Aroha News, Volume VI, Issue 286, 1 August 1888, Page 3

Kitchen Recipes.

. Parsley and butter sauce.— Pub a teacupful df the water in which the turkey was boiled into a small saucepan, boil ib up, and throw a few drops of cold water into it ; the fab will then rise to the top, and can be easily removed with a spoon. Melb an ounce of butter in a stewpan, dredge in an ounce of flour, pour in the boiling stock and sufficient milk to make the &auce the desired thickness. Boil up, add pepper and salt if required, and two table-spoonfuls of parsley previously washed, dried, and chopped up SO fine that it will not require any cooking when added to the sauce. In this way the beautiful green colour will be retained. It is now ready lor use. Pound Cake.— Beat the yolks and whites of twelve eggs separately ; have ready, weighed and shifted, one pound of finest flour, cream one pound of butler ; now put this cream buuer into a large bowl or bray, and beat into it alternately flour, sugar and eggs, until all the materials are used up ; use only the froth of the white of eggs ; if any clear settles in the bottom ol the dish, either whip it up again or leave it out if there is but a little of it. Line the bottom of your mould with thin white paper greased. Hints oh Tea-making. — Rinse out the teapot after using, and diy it both outside and in. A damp teapot makes the tea taste. Fill the kettle from the tap or pump, and as soon as it boils make the tea. JJo not use water that has been simmering halt the day. Warm the teapot with a little boiling water, turn it out, put in the tea, and immediately pour boiling water over. When steam comes out of the lid and spout of the kettle, then the waier boils. Don't let the tea simmer on the hob betoi o you drink it, as .such tea is not ■« liolesome. Cold tea should be poured into a jug 1 , not left in the pob with the tea-leaves, Ceusuy sauce. — Take the best of four heads of oelery, and wash and brush ihem ; throw them into boiling water to which has been added a little salt, cook twenty minute?, or until tender, bub nob too soft, drain, and cut it in piecer; about half an inch long Put a breakfast-cupful of white stock (or watei in which the turkey was boiled) it. to a Mtiall saucepan, thicken ib with a table-spoonful of an owroot or cornflour previously moistened in a little cold water, stir in an ounce of butter wiHi pepper and salt it required, and add the celciy. Now put a tea-cupful of good sweet cieam into a basin, whip it up with a wiie uhi.sk until still, wtir this into the sauce a little at a time, make all hot, but do not let the sauce boil after adding the cream, and add a few drops ot lemon juice at the last moment previous to pouiing the sauce over the turkey.