LADIES' COLUMN.

Waikato Argus, Volume I, Issue 34, 26 September 1896, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY. Broilint: is one of the quickest ways of cooking and therefore require* the greatest skill to carry it out. The principle is the same as in roasting, viz., the application of dry heat to harden the surface iir-tantly in order to retain the red juices, which become hot enough to dissolve the fibrin and gelatine of the meat, without rendering the albumen too solid. A well-grided steak or chop ought to present a puffed out appearance owing to the internal pressure of its own juices and not the shrunken and hardened mass with which wo arc only, as a rule, too familiar. Thin slices of meat are not adapted for broiling, they ought to be at least one inch thick. The lire must be perfectly clear and free from smoke ; the bars of the gridiron well greased and slightly warmed, a knife or spoon used to turn the meat, not a fork. The cut surface ought to first be exposed to the heat, as in the case of a split kidney from which all the rich gravy would escape were the side protected oy the skin cooked first. Turn the meat only once : if it is turned several times before cither side has been long enough exposed to the lire the gravy will run out and it Mill be hard and tasteless. In broiling in front of the fire, place the meat Willi the lean downwards, so that the fat in melting will baste its surface, as it trickles across' it. All broiled meats should be served at once on a very hot dish and not salted, as this would draw out the juices, serve with maitrc d hotel butter, as under. t t t Maitiie d'Hotel r.CTTiiK.—lngredients : One dessertspoonful finely chopped psrslcy, loz butter, six drops of lemon juice, a little pepper and salt. Preparation : Mix these thoroughly on a plate with a kui'fc, some working will be necessary to get the butter and the lemon juice to blend. I'lacc this on the grilled steak or chop. t t t Grilled KiwSKYS. —Place them in boiling water for two minutes to remove any strong flavour, then split through the centre so that they lie open on the gridiron. Expose the cut surface (iist for three minutes, after turning them, two minutes more will finish them. .Serve as above. t t r HAKICOT MUTTOS. The cheapest parts of mutton will do for this dish. The peculiarity of a haricot is that the thickening is added at tlu: beginning and not at the last, as in other storvs. Ingredients : lib. of meat, one carrot, one onion, one turnip, loz. of flour, ; ,'pint of wat«r, loz. of drjpping, pepper and salt. If neck chops are used it is called an entree. Preparation : Cut the meat into neat pieces, aiake the dripping quite lion in the stewpaii, fry the meat in it rill a rich brown on both sides, cut the onion in rings and fry it, being careful k docs not burn, or it will make the haricot bitter, if the onions are very small, fry them whole, cut the carrot into neat pieces. Mix the flour, pepper and salt smoothly wkli the cold water, put this ill the saucepan wi'U meat and vegetables, stir till i* boils, allow to simmer one hour. Dish it by placing the pieces of meat round the dish, the vegetables piled high in the middle, and pour the gravy over the meat. t t t Aht.h and Pick MkhinouK.—lngredients : Six apples, three eggs, jib. Bii"ar, ill), rice, lemon or cinnamon flavouring, two breakfasteiipfuls of milk. Preparation : Pare, core and quarter the ppples. Tut the sugar and one teacnpful of water in a saucepan, boil for a minute or two, add the apples, put on the lid and allow to simmer gently till it is reduced and quite thick. Wash the rice well, put into a saucepan with a breakfastcupful of water, let it boil until all the water is absorbed, then add the milk and boil slowly for twenty minutes without sthring till the milk is all absorbed, add sugar to baste and a little lemon or cinnamon flavouring. It should be dry but well cooked. Make a border of the rice neatly round a dish, place the apples in the centre, pour the syrup over them. \\ hip the whites of the eggs very stiffly, adding a teaspoonful of sugar to them, pile this smoothly over the"-rice and apples in a pyramid shape. Sprinkle some sugar over and put in the oven or before the fire to Lrpwn slightly. The yolk of the eggs will make a custard pudding or lemon cream. t t t Lhmon Cukam. — Jngrcdicuts : One lemon, j lb. sugar, three eggs. Preparation : Pare the lemon very thinly, put it and the su«ar and half a pint of water cn to boil, then strain and allow to cool. Add the lemon juice and the yolks of three eggs, stir constantly till it thickens, only it must not hoi 1 . Serve in custard glasses. t r r Aiti.i: ash OIiAMiK r-'uiTTKKs.—ln-gredients : Flour, butter, two eggs, sugar, apples, oranges. Fritters are sniall pieces of fruit or meat dipped in batter and fried. They are excellent for using up cold meat, fish, tripe etc., any kind of frc-li fruit may b~- used. Preparation : Patter—lugrediwnts : (!;>/.. flour, one tablespoonful of clarilied butter, dripping or salad oil, a saltspoonful of silt, one teacnpful of tepid water. Mix all together very carefully, the batter must be very smooth and thick, ;uhl the whites of two eggs beaten very slfllly, mix carefully. Apple Frit ters : Peel the apples, take out the cores with a sharp knife, cut into slices a quarter of an inch thick. Put a good quantity of dripping or lard into a saucepan, allow to become very hot, lift each piece of apple with a skewer, dip it into the batter, put into the hot fat and fry till a pale brown colour. Drain on kitchen paper, place them on a hot dish, sprinkle sugar over and serve veiy hot. Orange fritters : Take off the skin and cut across in slices or divide into its natural divisions, dip each piece in the batter, then with a spoon place them in the hot fat and fry a pale brown. I hain and serve s>mo its apple flitters. The same batter is used for piece-; of meat, lish or tripe, orfly sprinkle salt over instead of sugar. t t i Mak.malauk Pudthxi;.— Ingredients : Jib. breadcrumbs, Mb. marmalade, jib. suet, oiie tablespoonful of sugar, one teaspoonful carbonate of soda, buttermilk. IJrcparation : (irate the bread, place it in a basin witW the suet and sugar, mix well, add the carbonate of sola being careful there are not lumps in it, add the marmalade, mix, then enough buttermilk to wet the whole, it must not be very moist. Putter a basin or mould well, put the pudding in, cove:' with a piece of buttered paper and steam for two and a half hours, serve with sweet sauce with a little marmalade mixed in it to flavour it. One or two eggs may be added if the padding i 3 wished to be richer. t 1- t Cjtkak Sacce.— Ingredients : Oiie teaspoonful of arrowroot, one dessertspoonful of sugar, one tablespoonful of marmalade. Preparation : .Moisten the arrowroot with a V. tie water, then ad.l .jpint of water, stir over the fire till it boils Add the sut'ar and marmalade ami allow to boil up once more.