LADIES' COLUMN.

Waikato Argus, Volume II, Issue 88, 30 January 1897, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY. Macarom and Tomatoes.—lngredients: {,lb macaroni, six or eight tomatoes, loz. butter, pepper and salt. Preparation : Wash the macaroni aucl put it into boiling water with a little salt, boil until tender, about a quarter of an hour or twenty minutes. While this is cooking, dissolve the butter in a small tin in the oven, cut oil" the stalks of the tomatoes, plaee them in the tin and cook for ten minutes, busting them occasionally with the butter. Drain Ihe macaroni well, place it on a small meat dish, pour over it the contents of the tin, that is the butter and juice, keeping back the tomatoes, add a little white pepper and wait and toss lightly together. Place the whole tomatoes on the top of the macaroni, round the edge at equal distances, the smooth, red, unbroken side uppermost. Sprinkle a little chopped, blanched parsley over the macaroni and serve. + + + Auekerau Cakes (German recipe). ~ Ingredients : Mb butter, Alb Hour. Jib sugar, one [oz. powdered cinnamon, a "little milk. Preparation : Put the butter into a basin, beat it with a wooden spoon till quite soft, like whipped cream, mix the flour and sugar together, add them gradually to the buttt'r, beating well. When thoroughly mixed, add just enough milk to make a stilt paste. Turn out on to a (loured baking board and roll out evenly till a quarter of an inch in thickness. Cut into neat rouu'ls the size of the top of a tumbler, plaee them on a slightly greased baking tin, separate the white and yolk of the egg, beat the white up lightly, brush a little of it on the top of each cake, sprinkle over a little cinnamon, bake in a moderately hot oven till a very pale brown. t + t Russian Cakes. --Ingredients : 7oz. butter, 6oz. sugar, grated rind of one lemon, boz. flour, three eggs, eight drops of vanilla, ooz. almonds, 3oz. candied cherries. Preparation : Put the butter and sugar in a basin and beat well together until like cream, add the essence of vanilla and the lemon rind, beat well again, add gradually b'oz. of flour, beating well. • Beat up the t'iree and add them, beat again for a Jew minutes, cut the cherries in halves, blanch, skin and shred the almonds, mix these and the cherries together, add them to the flour etc. Have ready a cake tin lined with greased paper, beat the mixture for ten minutes, pcur it into the tin and bake in a moderate oven about half an hour. It should bo of a pale brown colour and feel firm and spongy. Allow tu cool a little, then take it out and remove the paper. When cold cut into any pretty fancy shapes. Decorate the tops according to fancy Avith pieces of candied fruit and red currant jelly. t t t Shallot Vinegar.—This is very useful for salads etc. Take eight shallots, cut them in halves, put them into a quart bottle. Fill up the bottle with vinegar, cork very tightly, allow to stand a month, when it will be ready for use. t f t Stewed Oysters. Scotch recipe : Choose large oysters, see that they are free from grit. Melt half an ounce of butter in the frying pan, when hot, place the oysters in it close together, but not on top of each other ; sprinkle a little pepper aud s-»lt over them, brown them lightly on each side, add a little of the oyster liquor, mix it with what is in the pan, allow them to simmer five or six minutes, serve very hot with the liquor poured over them. Serve with them rolled slices of very thin browu bread and butter, s'ices of lemon and cayenne. t t t German Sauce eor Boiled Beef. — Ingredients: Throe large boiled potatoes, 3 hard boiled eggs, 2 tablcspoonfuls of salad oil or melted butter if the oil is objected to, 1 tab'.cspoonful of vinegar, '2 teaspoonfuls of chopped parsley, salt, and pepper. Preparation: Mash the potatoes, then rub them through a wire sieve with the buck of a wooden spoon, then pjiss the yolks of the eggs through the sieve and mix them thoroughly with the potatoes, add the oil, vinegar, parsley, salt and pepper. Mix well and rub all through the sieve. The sauce should be rather thick, if too much so, add a little more oil and vinegar. t T T To Utilise Stale Bkead.—Take half a teaeupful of stale wbicc bread aud one teacupful of brown, break into pieces about oue inch long. Melt loz. of dripping in the frying pan, when hot put in the bread, add -} pint of milk, allow to simmer gently till all the milk is absorbed, stirring well. When quite soft season carefully with pepper and silt. Serve very hot piled up on a hot dish, with fried bacon or sausages round. f + t Arrowroot Cakes.—lngredients : Alb butter, -Alb castor sugar, I eggs, Alb arrowroot, grated rind of 1 lemon. Preparation : Butter some small patty pans or fancy cake moulds. Beat the butter aud sugar to a cream, beat the eggs separately, then add them gradually to the butter and sugar, stirring quickly all the time. Pass the arrowroot through a wire sieve to remove all the lumps, add it anil the grated lemon rind to the other ingredients, mix well. Half fill the tins. Bake fifteen minutes or till a pale browu in a rather slow oven. Lift out of the tins aud put on sieve to cool. t t t Fried Veoetaule Harrow.—lngredients : Some very small vegetable marrows, pepper, salt, J egg, some bread crumbs, boiling fat. Preparation : Peel ■ the marrows, cut them in halves, remove the seeds, divide them into pieces about two inches square. Put them into boding water with a little salt and boil till just tender but not broken. They will take from ten minutes to a quarter of au bour. Lift them and drain well on a clean cloth, dust them over with a little pepper and salt. Brußb each piecj over with a little beaten egg, toss in fine bread crumbs, fry in boding fat till a pale brown, drain on kitchen paper. Serve on a fancy jiaper or serviette aud garnish with fried parsley. t t t NAPLES PUDDIXO —This is a delic'ous cold sweet. Ingredients : Some pieces of stale cake, a little jam, 2oz. loaf sugar, -J-pint mill;, 2 eggs, some grated cocoanut. Preparation : Cut the cake into small slices, spread a little jam on each (it is best to use sponge cake or some other plain cake), arrange them in a pile on a glass dish. Put the sugar into a saucepan, put on the fire and allow to become a very dark brown, then add ■A-pint of milk, stir over the fire till it becomes a pale coffee colour. Strain it into a clean pan, beat up two egg=>, add them to the warm milk and cook gently over a slow fire till the custard thickens ; it must not boil, stir carefully all the time. Allow the custard to become nearly cold, then pour it over and round the cake on the dish. Sprinkle a little grated cocoanut on the top and serve cold. t t t Cheese Patties. rough pull pastry, I egg, 2oz. grated cheese (parmesan is preferable to anyother) Bait, cayenne, [pt. of white sauce. Preparation : Make ]lb of rough pull' pastry, line si* or cil'bt patty pans with it, decoratinc the edges neatly ; put I raw yolk of egg in a basin, add to it loz. of grated cheese, small pinch of salt,_ a few grains of cayenne, [pt. of white sauce and mix well. Beat the white of Che egg to a stiff froth and stir it in lightly. Fill the eases half full with the mixture, bake in a quick oven twenty minutes cr till a pale browu ; sprinkle a little grated cheese on the top it each >uid serve very hot.

Antidotes eor Thirst. --There is much more complaint about thirst in hot we it her than there is any occasion for. It may be regulated to a certain extent Deregulating the diet. Very little meat ought to be eaten, as it is too heating in summer. Ripe fruits and saUds ought to bo partaken of freely. To drink large quantities of any sweetened fluid will not quench the thirst. A little lemon juice unsweetened in a glass of water is excellent. Gargling the throat with cold water will often quench feverish thirst. Heating and indigestible food should not be touched in hot weather and pastry used sparingly, especially boiled pastry. Fruit and green vegetables arc moat suitable at the present time.