LADIES' COLUMN.

Waikato Argus, Volume II, Issue 97, 20 February 1897, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY. BAKED Ham. —There aie three ways of cooking hum—boiling, steaming anil baking. The latter is the best method, as all the juices are retained. In boiling or steaming a ham of 10 or 12lb, allow a quarter of an hour to each lb. and half-an-hour extra. This rule only applies to V a large piece ; a small one of 3lb or so would require longer if as thick as the other. Put it into cold water and allow to come to the boil, then draw to the side and simmer slowly. Allow to become cold in the water ; anything to be eateu cold is boiled gently. Steaming requires about the same time Place a ring in the bottom of the sauce Dan, on which lay the puce of ham, which will then cook in the steam without losing anyth'ng but a little fat. To bake 31b bacon : Soak one hour and icrape well ; Alb. flour, a little watet. Preparation : Make the flour and water into a firm paste, roll out into a large sheet, wrap the ham in it, fastening the edges with water ; place in an oveu tin and roast an hour and a-half, half-an-hour to each lb. The same weight would take one hour and three-quarters or two hours to steam ; the paste will be quite brown and of no further use ; when removed the skin will come off also. Ornament with raspings of bread or glaze, and decorate it. Venison is cooked in the same way, only it is wrapped in a piece of buttered paper before the paste is put round. To glaze : scz. of gelatine, i-teacupful water, and i-teaspoouful of Liebig's extract melted together ; with this brush the ham carefully over once or twice, making the surface very smooth. To decorate : 1 tablespoonful of butter, 1 teaspoonful of flour. Preparation : Put the butter into a towel ami press the Arater out ; then put it in a basin and beat with a wooden spoon till white and smooth, add the flour and mix. Put the mixture into a paper funnel or a bag and icing tube, decorate the ham prettily, put a paper frill round the knuckle, garnish with parsley. To give a ham an excellent flavour ic may be soaked in vinegar and water a f?w hours, then put on in cold water. When it boils add two heads of celery, two turnips, three onions, and a bunch "of savoury herbs; cut up the veeetables roughly before adding them. This manner of cooking is generally employed when the ham is to be eaten hot. t-■.+■+• . Indian Pcdding. large apples, Joz grated nutmeg. 1 teaspoonful of minced lemon peel, 2 tablespoonfuls of sugar, 6oz of currants, gib of suet crust. Preparation : Pare the apples, remove the cores and cut into thin slices, 'put them into a saucepan with the nutmeg, lemon peel and sugar, stew them gently till soft Make Mb of suet crust, roll it out thinly, spread the apples over, sprinkle the currants o'er the top, roll in shape of roly-poly, wet the ends slightly and close them properly, tie in a floured cloth and boil two hours. Serve with lemon sauce. Milk sauce is preferable to milk with suet puddings. tt + _ Rolled Loin' of Mutton. —lngredients : 61bs loin of mutton, A teaspoonfill pepper, -]- teaspoonful pounded allspice, do. of macs, do. of grated nutmeg, 6 cloves, a little forcemeat, 2 tablespoonfnls of ketchup. Preparation : Choose a tender piece of mutton, take out all the bones, lay it flat on the table and sprinkle over it the pepper, mace, cloves, allspice and nutmeg, which must all be ground down finely. Let it remain a few hours, then cover it with some forcemeat, made of finely grated breadcrumbs, chopped suet, pepper, salt ami a pinch of savoury herbs. Roll the meat up firmly, * tie it firmly with tape. Rub flour all over, then make 2oz. of dripping, quite hot in a saucepan, lay in the meat and fry it all round, pour off the fat, then add a little boiling water, place the bones round and stew gently for two . hours. -Takeout the meat, remove the tape, place the former on a meat dish, add the ketchup to the gravy, allow to boilup once, pour over the meat and serve with red currant jelly. A few stewed mushrooms are a great improvement to the gravy. This piece of meat may be roasted instead of stewed : it requires frequent basting; serve also With jelly and good gravy. t t t Milk Soup.—This is suitable for children's dinner. Ingredients : Two quarts of milk, 1 saltspoonful of salt, 1 teaspoonful powdered cinnamon, 3 teaspoonsful sugar, 4 thin slices of bread, yolks of 4 eggs, preparation : Boil the milk with the sugar, salt and cinnamon, lay the bread which may be buttered if liked in the soup tureen, pour over it a little of the milk and keep it hot, taking care it does not burn. Beat up the yolks of the eggs, add them to the remainder of the milk stirring well all the time, place over the fire and stir till it thickens, it must not boil, or it will curdle, pour it over the bread which has been soaking meanwhile and serve, tt t ' Sandwich Cake.—lngredients : Three | " oz. butter, 3oz. pounded sugar, 1 teaeupful milk, 6oz. flour, 2 eggs, J- teaspoonful baking powder. Preparation : Beat the butter and sugar to a cream, beat the yolks well, add them and th<; milk, beat theiu well, then add the flour and baking powdtr gradually, it is better to sift and mix them first, beat well for ten minutes, add a tew drops of flavouring, then the whites very lightly, which have been beaten stiffly. Butter three sandwich tins or dinner plates, spread the . mixture on them and bake quickly, remove from the plates before they get . cool. Put one on a glass dish arid spread with the following mixture, then add the second, spread again and put on the last. Mixture : Ingredients: 1 lemon, 1 orange, Jib. sugar, 1 tablespoonful of corn flour, 1 teacunful of water. Preparation : Grate the yellow part of the lemon and orange, squeeze out the juice ; wet the corn flour with the water, add all the other ingredients, stir over the fire till it boils ■ a few minutes and allow to get cool. This mixture ought to be made first to be ready for the cakes, as they must be spread before they are cold. ■+t ■ t Sweet Oat Cakes.—Scotch recipe. Ingredients : 1 breakfastcupful of oatmeal, 1 teacupful of flour, I tablcspoon- ' ful of sugar, 1 do. lard or dripping, some cold water, -£ teaspoonful carbouate of soda. Preparation : Rub the lard amongst the flour, add all the other dry ingredients, mixing well, pour in enough cold water to make a smooth, soft paste ; divide this into three pieces ; knead each piece a little, using a little oatmeal and flour, make into round, thin cakes, cut each into four, put on a floured oven shelf and bake teu minuted, or till ready. They may also be cooked on a girdle. t + + Curried Liver.—lngredients : Mb. liver, 1 large onion, 1 apple or i stalk of rhubarb, 1 teaspoonful of salt, 1 dessert spoonful of flour, 1 tpaspoonful curry powder, 1 dessert spoonful dripping, 1 teacupful of water. Preparation : Wash . the liver carefully and dry it well, cut it into small thin pieces, chop the onion, pare and chop the apple, if the rhubarb is used it must be cut into very thin slices across. Put the dripping into a stew pan to get very hot, fry the onion till pale brown, then put in the liver and fry it very quickly, stirring all the time, add Jill the other ingredients one after tha other, Stirling each in separately, the water last of all. When it boils put on the lid and cook for half-an-hour, stirring frequently. Serve with boiled rice. t •;• iBojikd Haricot Bisans.— Ingredients : 'ilb.'beans, 1 dessert spoonful dripping, Jioz. better, 1 tablespoonful chopped parsley, pepper and salt. Preparation : " .Souk the beaus to cold water li hours.

Put them on to boil in three breakfastcupfuls of cold water, with a dessert spoonful of dripping, or a small piece of suet. Lot them boil about an hour, till the beans are soft, but not broken. Drain them and add the butter and parsley, pepper and salt, shake them in the saucepan till the butter and parsley are well mixed over them, then serve. No salt must be used when boiling the beans, as it would make them hard and tough. Melted butter or tomato sauce may be poured over them.