LADIES' COLUMN.

Waikato Argus, Volume I, Issue 65, 5 December 1896, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY. Cau.vmk.li run RiioWMNC —Ingredients: One tablespoonful white sugar, '. pint water. Preparation : Put the sugar in a small saucepan, stir it over the fire till it becomes a very dark brown, almost as dark as treacle"; then add the water, and let it boil : when cool, strain and bottle for use. V:*- tor colouring gravies. It will keep for some time. i r + L'AKAMix CcstakH. hour eggs and one yolk, four o/.. sucar, one pint milk, one tea-poonful essence cf lemon. Preparation : Put one tablespoonful of the sucar into a small suac> puu and stir till it becomes quite brown like coffee, pour this into a plain tin pudding mould, run it all over the bottom of it. Butter the sides of the mould, beat the ecas and sugar well together till thoroughly mixed, then add the milk and llavoimng. Pour all into the prepared mould, cover with a piece of buttered paper. Have a saucepan ready with about an inch of boiling water in it, put a saucer in the bottom of it, set the puddin" tin on it and cover the saucepan with thclid. Let it steam very slowly for at. 'least one hour. It must not boil but be set on a part of the stove wlicra it will keep hot withoe.t boiling. Turn out and serve either hot or cold with cream. This custard may be made in several small moulds instead of one large one. r r t Span-ism Soitkfi.ek.— Ingredients:Small round sponge cake, jam. lemon syrup, two egg. milk, sugar. Preparation: Make, a small round spongecake by any simple recipe it ; should be about four inches in 'Height. Cut it in four slices across, spread each slice except the. top one with raspberry or strawberry jam and replace then, one on top ot another as they were originally, soaking each slice as it is put on with one tablcspoonful of lemon or any other fruit syrup or with a little milk or cream. Beat the whiles of the eggs to a very firm froth, add gently one tablespoonful of finely sifted sugar, and spread this smoothly over the top and sides of the cake : dust a little more sugar on the top, and put. iu ,1 slow oven to get hard. Do not, allow it to get brown. Meanwhile put the yolks of tiiC two eggs in the small bowl, add to them one dessert spoonful of sugar and 11 Huh- flavouring. Put one tcacupful of milk on to boil ; pour it then over the yolks, -titling caicfully all the. tine; return it to the saucepan and stir over the lire till the custard begins to thicken ; pour this round the soufllee in the dish and serve either hot or cold. f + + OIiAXHK A LA FkANCAISE.— I'lgrcdiellts, four oranges, Jib. sugar, loz. gelatine, one lemon, two whites and shells of eggs, -.', pint cream and four drops of vanilla. Preparation : Cut the oranges across in halves and empty the skin carefully without breaking them. Notch the edges of the skins and then put them into cold wale;-. Press all the juice out of the pulps of the oranges ami strain it: add as much water as will make the. whole up to iv pint. Put this pint of liquid in a saucepan with the gelatine previously soaked in J pint of water : add to it the sugar, rind and juice of the lemon, and the whites and'shells of the eggs; whisk the whole over the lire till it boils. Let it boil gently at the side of the iiru for nearly ten miuutes with the lid on. Then allow it to stand live minutes oil the fire, and strain it through a tlinuel bag or serviette twice. Dry the orange skins carefully, and set them evenly either unioiuwt ice or salt,lill them with the jelly, and allow it to get firm. Whip up the cream very stiffly, add to it one teaspoon - fill of tine sugar, and a few drops of vanilla. Pile the cream on the top of the jelly and put a pretty crystallised sweet in the centure. I- t t Goa.AXUT liiscrns. ingredients : Two (>/.. of grated cocoanut, jib. fine sugar, two whites' of egg-. Preparation : If dessicated cocoanut is not to be had, grate a fresh nut and spread it out on a sheet of paper to dry for two days. Heat the whites of the eggs to a stiff froth, and stir in gently the cocoanut ami sugar, and with a teaspoon drop the biscuit* on a sheet of white paper placed 011 an oven shelf. Bake in a cool oven till hard. Remove from the paper by wetting the hack of the biscuits with a brush. They take about half an hour to bake, but may be left in a cool oven all night. ■I- -i- -IWiujatex Mk.u. Biscuits. —lngredients: '.lb. wheatcti meal,two oz. butter, one egg,"a little milk, two oz. sugar, two teaspoonfuls of baking powder. Preparation : Mix the Hour and baking powder well together, then rub the butter iu carefully, add the sugar. Uaat up the c>ru and stir it iu, adding as much milk as is neccessary to mike, a stiff paste. Roll Lhis pu.-.to one eighth of an inch thick : cut into round biscuits, prick the top all over with a lurk, bake till ready in a moderate oven. •;- -I- + 1. Mi. li r.AIT.— This is very strong coffee added to a huge proportion ot good hot null;, about six lable.ipuonfills of i.trong coffee being quite sufficient for a breakfast cupful of milk. The essence answers admirably for cafe aujait, a smaller (inutility id' which i; required. A little cream mixed with the milk if the latter cannot be depended on for richness, improves the taste of Lhe coffee, as al-.o the richness of the beverage. | I- -!■ (Jack Noii:. -Cafe noir is usually |i,i„i|i-i| round after dinner, and is taken \m II sweeti ncd with the addition of ,< little brandy if liked. Tin- coffee is made very sarong an.l served in small cup , Imt, never mixed with milk or 1 nam. It may In: made of the essence • 1 ooll'c by pouring one tablespoonful into each cup and tilling it up with boiljo- water. This is a very simple and expeditious way of preparing it lor a largo party, but the essence must be very very good and kept well corked until required for use. •I- t t Essi-.vck or Coi-tkk. eoli'ce iu one quart of water about three hours, very slowly; add one .-altsj-oon-ful of salt. Strain and bottle ior use. Aild about one tablespoonful for each cup, till halt up with boiling water add hot milk and sugar to taste. f i -I Co'.'oA. — Cocoa is much more nourishing than tea. or coffee, and is recommended when a nutritious, heat giving diet is required. It doe- not agrce-with some people on account of the fatty substances contained in it in proportion of about one half, while it contains .'!o/,. of flesh forming matter to each pound. It is usually made by using one toa-pooii--lul to each cup of boiling water or milk and sugar added aecor ling to taste, I ; r Rr--iAN Ti. \. -'l'his is a very fashionable beverage and hy many preferred to ordinary lea. The tea is made in the usual way but served without milk or 1:1 earn and a slice of lemon thickly cut lloating on the to,). Sugar is added according to individual taste. r + ILi mux Svnrr. Ingredients: One lb. sugar, one pint water, one tea.-poonful nt tartaric acid, one do. essence ot lemon. Preparation: Tut the sugar Klld water on the boil, allow to boil ten minutes, sot a-ide to coo!, bruise the titrt.-uic acid ihen add i: mid essence of I,- 11. Mix well, strain and bottle fur Use.