KITCHEN RECIPES.

Te Aroha News, Volume VI, Issue 353, 23 March 1889, Page 4

KITCHEN RECIPES.

Rid; Soup. — Bones, -Ub rice, one pint skim milk, four onions. Stew the bones very gently in two quarts of water ioi a whole day. Next day strain the stock, put it in the pan with the rice, the onions cut veiy small, the salt and pepper. Let it oimmer an hour or more. Add the skim milk ; let it get hot thiough again, but do not lot it boil after the milk is added. Any vegetables may be added to this soup, and a littlo flour may be used to thicken it if it is preferred thick.

Pickled Walnuts. — Take care that they are not woody : prick them all over with a steel fork, and put them into strong salt and water. Change the salt and water every third day. Lot them soak for nine days. Drain them and put them on a tray to dry in the sun, whore they must remain until they turn black. Put them in a jar, and boil sufficient vinegar to co\cr them, allowing to each quart- of vinegar 2oz of slightly-bruioed ginger. 2ojs of wholes pepper, and a little whole allspice ; let it boil for a few minutes, and pour over the walnuts while- boiling. Cover the jar closely. In about six weeks they are lit for use, but aie all the better for keeping longer. To Whip Cream.— Cream intended for whipping should be twenty-iour hours, old in waim weather, and thirty-six in winter. It should also be thoroughly chilled, and if the day is \eiy warm it would be better to set the bowl containing it on ice while whipping it. Put in the whip, or eggbeater, and do nob lift the froth off as ie rises ; it is quite unnecessary if the ves?ol jou use for the cream is large enough. As you s>ee it begin to thicken, which will be after .steady beating for five or six miuutec, keep on iusfc as you would foi white oi eggs. When the beatei is wibhdiav/n you should be able to cut the oteam or pile it any height. If by reason of excessive heat it is slow in 1 caching the proper consistency, leave the beater in the bowl, and peb the whole on the ice until very cold atjain. Mould ov Apple Jklly.— Peef and cue up a pound of fine-flavoured apples (to weigh a pound after preparation); pub them into a stewpan with three ounces of granulated sugar, half apintof water, and the juice and grated rind of a lemon. When cooked to a pulp, pass through a strainer, an'd stir in one ounce of gelatine (Swinborne's) that has been dissolved in a gill ot water. Colour half the apple with about half a teaspoonful of cochineal, and fill a border mould with alternate layeis of the coloured and uncoloured apple. When cold, turn out and serve with half a pint of cream, whipped solid and piled in the oentre.

bAGO akd Arpi,i; Pudding. — Required : Five largo cooking apples, one largo tablespoontul of bago, sugar to taste. Make the apples into pulp, as in the preceding lecipe. Lob tho sa^o soak for an hour in cold water, then put it into a pan with one pint of cold water : let it simmer about three-quarters ot an hour, or till it is clear, stirring it often. Put the apple pulp in a buttered pie-dish, and pour over it the sago, then bake it for half an hour. Cost, about 3^d.

Stewkd Veal.- The best parts of veal for stewing are the lillefc, the breast, and tho shoulder. The shoulder must be stuffed where the knuckle is cut out, which must be done neatly, without distiguiing the meat ; the stuffing should consist of breadcrumbs, minced with suet, chopped parsley, grated lcmonpeel, white pepner and salt, moistened with egg and milk. Fill the shoulder and sew it up. (Rub the bottom of a large stewpan with butter ; lay in the veal, and brown it on both sides. When sufficiently brown, put in a pint of cold water, and stew it slowly for two hours, or, if large, two hours and a-half. Before it is to be dished, pour off the gravy, aud if not thick enough, brown a little butter, and dust in a little oswego ; put it amongst the gravy, and season with cayenne, salt, and the squeeze of a lemon ; skim tho sauce, and pur it over the meat before dishing.

Poor Knights. — Required. : Slices of bread, one egg 1 , one tablcspoonful of moist loz. of sugar, loz. of dripping 1 . Beat uj> tho egg ; add the milk and sugar ; soak slices ct bread in this mixture Melt the dripping in a frying-pan ; fry fcheslicec of bread in it quick iy till they are a slight-brown colour ; sprinkle some white silted sugar over them and serve.