LADIES COLUMN.

Waikato Argus, Volume I, Issue 71, 19 December 1896, Page 2 (Supplement)

LADIES COLUMN.

COOKERY. j Druiso the hot weather our diet ought to consist chiefly of fruit, vcgetabL-s and milk, too much meat being positively injurious, especially in this warm climate. Fish, fresh or smoked, nicely cooked and disheel neatly and in an attractive manner, is very nourishing and more suitable than meat at this season. t t f" r'isu Pik.—lngredients : loz. butler, lcz. Hour, one eun of milk, two hardboiled e»gs. one tablespoon ful finely minced parsley, pepper, salt, some line breadcrumbs, '.'.lb cold tish. Preparation : Put 10/, of butter into a saucepan, when dissolved add leiz. of Hour, add grudua'ly one cup of milk, stir until it thickens, allow to boil one minute. Chop up the whites of the hard-boiled eggs finely, add them to the sauce with the parsley. Butter a picdisb, cover the bottom with the cold fish broken into Hikes, then a layer of sauce, sprinkle over a little pepper and salt, repeat until the di-h is lull. Sprinkle the Irciileruinbs on the top, lav on a few Email pieces of butter, grate erver a*l the two yolks of eggs, put in a moderate oven and bake until brown, about twenty minutes, t t t Fish Roix.—lngredients : One cup of flour, one cup of mashed potatoes, "JoZ. of butter, toe egg. one teaspoonful of salt. Preparation: Hub the butter into the Hour, add the potatoes, and make into a paste with the egg. Roll out carefully, first .sprinkling a little Hour on the board, spread over til's some colli tish broken up into Hakes, make it into a near roll with lloureel hands, brush over with the beaten yolk of egg, lay in a roasting tin ami bake in a quick oven. Serve with Dutch sauce in sauce-boat.— Ingredients: Four yolks if eggs, 2 •/.. butter. .'. gill of cream, one saltspoonful of salt, one ditto pepper, one Mispoonful of vinegar. Preparation : Put the rawyolks, butter, cream, pepper, salt and Vinegar in an enamelled saucepan and whisk over a very gentle lire till it becomes thick like rich yellow crei in Or, at cue must be taken lest it curdles, wh'eh it will .lo it' the li e is at all hot. If it should enrd'e, add a little white sauce or another raw yolk. ■I- 1- t Hick MkkiX);i:i:.—- Ingredients : lib rice, one breakfasleupful ef water, one ditto milk, one inch < f stick cinnamon, one tablosiioonful of sugar, rneege. lib apples, J:b sugar, one ti aeupful cf water. Preparation: >\ a-h the rice well and put it on to boil with the water for five minutes, add the milk and cinnamon, boil for twenty minute-, take out the cinnamon then stir in the yolk ol the cL'iZ. adil one table'spoonful ot sugar, cook alittle, then place the lice as a border round a dish. Pare, quarter, and core the apples, put Jib sugar ami one teacupful of water on to boil, when boiling put in the apple?, which ought to be hid in -water as they are pared to prevent them turning bio vn. cook them with the lid partly off, when soft, 1 ft them out carefully aud place I hem in the middle ot the Vice, toil the juice down a little and pour it over the fruit. Peat the wlrte ot the egg very s'iilly, mix with it one tablespoolil'iil if castor sugar, do not beat the egg much after adding the silver, spread this over the fruit, keeping it Tn a pyranrd shape. Set in the oven for a few* minutes to allow the evhite of erg to harden, dredge over a little sugar, f t IBjtoWN BjJKAO. wheatcn meal, [lb Hour, one teaspoonful of sil£ar, half a teaspoonful of salt, one tablespoon fill of butter, one small teaspoonful carbomtc of soda, half a teaspoonful of tartaric acid, one brenkfiscful of milk and water. Preparation : .Mix all thediy ingredients well together, then add the milk. Form into a round shape, rather high in the middle, slopMig down to the sides. Cut the top into four divisions not qifte through, prick the top of each division with fork or biscuit pricker. Hake half sn hour. t -I- + Por.vn Cake. butte-, 1J lb Hour, lib castor sugar, lib currants, nine eggs, -ox. candied p'.-cl, An/., citron peel, Aoz. of sweet almonds, a Tittle pounded mice if liked. Preparation: Cut the peel into neat thin slices, blanch the almonds by pouting boiling water over them, then rub them in a clean towel to remove tho -kins, then chop thetn finely. 8.-at the butter to a cream with the luck ef a wooden sp on, sift the Hour ami d.edge it into the butter, add the sugar, currants, candied peel and chopped ahnoirls, mix all well together; whisk the eggs to a light froth, then add them to tin: other ingied:tnts. Peat the cake thorough'y fo>twen'y nrnu'es, the longer n cake is beaten the less chance there is id its Lecor.iint! dry. In order to make the cake very light, b at the yolks li.st and add them, then the whiles very stillly and add the u lightly last of all. Putter a cake tin well, dredge II mr over and shake out the lodic particles, then dredge over it a little castor sug.r, -h kc this out and put in the mixture, the tin ouuht to be prepared before mixing the cake. I'.ike from euc and a Ira If to two hours, the oven inns'-, be well heated when the the cuke i< put in, or the fruit will fall to the bcttom. A glass of wine may be added if liked but is r.ot necessary, as the cikc will Ijj lieh enough without it. I- It 1•,!•:!..>r1.T.s ,-'or!-Tl.i:s.--Ingredients : A pint water, three eggs, one des'.ertspoonfnl castor sugar, llw. butter, essence ol vanilla, fat" for frying. Prepa'alioii : Put the water and butter in an enamelled saucepan, ailow to come to the boil, st-r in enough Hour to make the mixtuie still' enough to leave the sides of the saucepan : beat well to take out all lump.-, add the vi Iks of tic c:\g- and hat well aga : u. Beat the white? veiy st Illy, stir in the sicur "ently and the 11 ivouring, add to the mixture: which mu-t be col I. I lave .some clarified fat qui'e hot, chop in a spoonful at a time and fry a pale brown, drain on kitchen j»M>« r i serve very hot. •I t t MiciiifiNK is \'n;::-aiu-k- —Tlie following infonnation may be u-cfiil to some if ro'new to many persons Asparagus purifies the hle.nl. Celery acts admirably upon the ncrvoin system ami is a cure for rheumatism and neuralgia. Tomatoes act upon the liver. Beet and turnip? are excellent appet'ser-. Lettuce and encumbers are cooling in their effect upon the system. Onions, garlic, leeks, olives ami shall ts possess mediena' virtue-of a marked character, stimulating the circulation, the e; ji-equent inerfase in the s'lliva and the gastric juice promoting digestion. Onions are le..•oiiv ndeei to be eaten raw as a remedy for iusomu'n. A soup made frtni onion? is regarded by the IJY; neh as an exeellor.l icslorativo iu weakness of the d'gestivc organs. ■I -I I Mo« k Ciscui;.--Cut tin- stalks it the Icltuec into length 1 : of two or three inclii s, put them' into a pan of water M iih two bamlfuls of salt : let them teuiiin thiee day-, linn thoroughly .Iraiii on it sieve', half (ill the pic-erving-pan with water, bring it to the boil, then ~,,! in th - lettuce and boil for ten minute-, after which take if out aud diit'ii : then put it at once- into another pun of coM water with another handful oj -jit a'-.d drain. Make a syrup with two or three pounds of loaf sugar, boil it :Did pu! in 'he lettuce with an ounce ol whole gintf-r to each pound of sugar. ,!,,.„ bo,| live minutes, repenting the heiiiiug every other ehiy for three or four times, until the lettuce .-.-sum's a nice .Mien colour, thoroughly clraiiijug each nme The syrup should I e hoiicd each I-;,,,,' previous to putting in the lettuce. \\ h, i< He: boiling i« cuin))leted ami the i itii ■■!■ quite cold il miv he pul into the ~,, living jars, where it will keep for a t-edSOliab!'! length oJ time ajel le found ,-ui' ervcelleut substitute tor preserved ginger,