LADIES'COLUMN.

Waikato Argus, Volume I, Issue 37, 3 October 1896, Page 2 (Supplement)

LADIES'COLUMN.

COOKERY. FISH.-—Fish is a. valuable article' of food, as it affords a supply oi easily digested nourishment at a small cost. Although its nutritive value is not quite equal to that of meat, on account of the larger quantity of water it. contains, this is partly remedied by the phosphates of lime and potash salts in it which are essential to our diet and useful in purifying the blood. Fish should be perfectly fresh, the eyes bright and the body stifi. Scrape off the scales with a knife, cut oil the tins and tail with scissors. Leave the roe in its place. If the scales are very strong, dip the fish for a moment, in hot water. Wash it well, dry and rub a little salt in, if very soft, it may be left in salt and water for a little while, with a tablcspoonful of vinegar to harden "■ t To Fky Fish.— Hatter for frying.- Ingredients : Two tablespoonfnls of flour, pinch of salt, one tablcspoonful of melted butter or oil, one or two yolks of eggs, one dessertspoonful lemon juice it liked. Preparation : Mix together carefully, and add enough water to make it of the consistence of cream. It is better to stand some hours if possible, just before using, stir in gently two whites of eggs beaten stiffly. Have ready a pan with sufficient boiling fat to cover the fish, dip the latter in the batter and plunge in immediately. The time depends upon the size of the fish. Drain on kitchen paper. The fish may be brushed over with esg and rolled in fine crumbs, instead of the batter, this closes the pores, and the strong heat coagulates the albumen and retains the jeiees and pievents its breaking. t f + Fish Ckoqckttes.—lngredients : T!cmains of cold fish, egg, bread crumbs, salt, cayenne ; fat for frying. Preparation : Chop the fish finely, season well with salt and cayenne, add an equal quantity of breed crumbs, make into a paste with a well beaten egg. Form into croquettes, cither long or oval shaped, dip each in beaten egg, then in breadcrumbs, and fry a light brown. Drain on kitchen paper, dish on serviette, with bunch of parsley in the centre. t t T Fish and Oystfr Pik.— Ingredients : Alb. cold fish, two or three dozen oysters, half a tcaspoonful of pepper, salt to taste, .',lb. fine bread crumbs, one teaspoonful finely chopped parsley, pinch of cayenne, a little nutmeg. Preparation : ■Slued the fish, put a layer in a pie-dish, sprinkle over a little pepper and salt, then a layer of bread crumbs, same of oysters and parsley, Repeat until the dish is full, cover with some brown crumbs, pour over a little melted butter, or thin white sauce to which the oyster liquor has been added. Bake a quarter of an hour. This dish may be covered with cold mashed potatoes instead of crumbs. t t T CARRIED Fish. —lngredients : lib. fish, one onion, Aoz. butter, one tcaspoonful of chutney," one tcaspoonful of curry powder, one tcaspoonful of lemon juice, Aoz. flour, half a tcaspoonful of salt, ;}nint of white stock, one tablcspoonful oi cream. Preparation : Remove the skin and bones from the fish, cut it into small square pieces ; make the butter • liiite hot in a saucepan, chop the onion finely and fry it a pale yellow : add the curry powder and the chutney, stir a few minutes, add the salt and stock, boil gently twenty minutes stirring very often, add the lish, put on the lid and shake occasionally ; do not stir for nearly ten minutes until the fish is cooked, but not broken. Lift out the pieces of fish carefully, lay them on a meat dish, add the cream and lemon to the sauce, pour it over the fish and serve with boiled rice. f T t Boilkoßict. Ingredients : Alb. Putna rice, quarter tcaspoonful of salt, tour quarts of Toiling water. Preparation : Wash the rice well in cold water, to remove the loose starch grains, put it into four quarts of boiling water with the salt, let it boil very quickly for fifteen minutes, when tender strain it into a colander, pour some cold water over it to separate the grains. Turn it into a clean dry saucepan by the side of the fire, with the lid partly off, to get dry and hot. Shake the pan occasionally to prevent it from burning. t t t Baked lAu;m Budding.— Ingredients: ":Ib. of flour, \\b. suet, Jib. sugar, ,|lb. of raisins (stoned), lib. of currants. 'ioz of peel (chopped), one tcaspoonful of baking powder, one saltspoonful of grated nutmeg, ..pint of milk, two eggs. Preparation : Shred the suet and chop it finely, then mix all the by ingredients together, break the eggs into the mi k and mix well, add to the other ingredients. Crease a baking tin, pour in the mixture and bake for thirty minutes. Turn out when done, cut it into neat squares, dust sugar over and serve. t t t Milk Rolls.--Ingredients : lib. flour, 'ioz. butter, .'pint milk, one tcaspoonful of baking powder. Preparation : Put the flour in a basin with the baking powder, rub the butter in carefully with the fingers, add suflieient milk to make a iirm dough, it will require about half a pint. Sprinkle flour on the baking board, turn the dough on to it, cut it into twelve pieces, form, each into a small roll. Flour a baking tin, place the rolls on it, put them in the oven ami bake tor twenty minutes, when half done, may be brushed over with a little milk. t i t GINGKKIiKEAD Nrxs. —lngredients : lib. of (lour, Jib. treacle, loz. of Ringer, a small pinch of cayenne, (ioz. of butter. Preparation : -Mix all the above ingredients carefully together, roll out the eighth of an inch iu thickness, cut with a small round cutter and bake: about twenty minutes in a moderate oven. t + t M.vdkiua Cam-:.—lngredients : (ioz. butter, (ioz. sugar, (ioz. Hour, five cgus, half a tcaspoonful essence of almonds, one tcaspoonful of baking powder. Preparation : Beat the butler and sugar well together till like cream, with a wooden spoon. Peat, the eggs separately for ten minutes, add them, beat them thoroughly into the butter and sugar. Sift the flour carefully by rubbing it through a wire sieve, add it to the other ingicdients with the flavouring and beat live minutes longer. Butter a cake tin well, dust it over with Hour and sugar, shake out any particles remaining, pour in the mixture, put a broad strip of lemon or citron peel on the top, bake in a moderate oven till read,-. Ihe baking powder ought to be sifted with the flour to remove any lumps. Turn out on a sieve to cool, to allow the steam to escape. _____________™,