LADIES COLUMN.

Waikato Argus, Volume II, Issue 109, 20 March 1897, Page 2 (Supplement)

LADIES COLUMN.

COOKERY. Made dishes and stews are more economical and nourishing than joints, as nothing is wasted. A little dripping should be made quite hot in a stewpan, the meat placet! in this and browned slightly to close the pores anil prevent the juices escaping. Lift out tlu meat and add an onion cut in very thin slices ; cook until pale brown, poui off any fat that remains, return the meat to the saucepan, dredge a little flour over it, add a little water or stock gradually, just enough to cover the meat, aud cook very slowly till tender, adding pepper and salt to taste just before dishing. If silt is added earlier in the process of cooking, it draws out the juices and renders the meat less nutritious. •*• f + Baked Oxtail.—lngredients : 1 oxtail, a little flour, 1 onion, 1 tablespoon, ful chopped parsley, pepper and salt. Preparation : Cut the oxtail into joints, place these in a saucepan with hot water sufficient to cover them. When on the point of boiling dft them out and dredge each joint with flour, arrange them in a baking dish with tho onion chopped very finely, 1 tablcspoonful of parsley also finely chopped, pepper and salt. Fill the dish half full of water or stock, put a baking bheet over, and bake iu a gentle oven three hours. t t t Cold Mutton Hash.—lngredients : Some thin slices of cold mutton, 1 onion, loz. dripping, 1 tablcspoonful flour, 1 do. ketchup, pepper and salt. Preparation : Make the dripping quite hot in the saucepan,cut theonion into thin slices aud brown it in the dripping, pour off half of the latter, mix the flour with a little water, add it to the onion, with the ketchup, pepper and salt, stir well, then add L pint of cold water, allow to boil up, stirring well all the time, lay the meat in this fuuee and allow it to become thoroughly hot, but it must not boil, or it will be tough. Make a wall of mashed potatoes on an oven shelf, leaving a circle in the centre, brush over with beaten yolk of er;g, brown in the oven then slip it off carefully on to a meat dish, place the sices of mutton iu the centre aud pour the gravy over carefully. The hash may be turned out on to a meat dish and decorated with small pieces of toast cut into triangles and placed round neatly. t f t Cottage Pie. loaf, a little milk, some scraps of cold meat, a little bacon if required, 1 onion, pepper, salt and a little thyme. Preparation : Take a small stale loaf that has crust ull round, cut off the top for a cover, scoop out all the crumb (the latter may be used for a puddiug). Chop up any scraps of cold meat, if lean, add a little bacou, or chopped suet, parboil the onion and chop it finely, add it, a little pepper, salt and powdered thyme. Skewer the lid on and place it in a deep dish. Cook it in the oven an hour, basting occasionally with dripping. Keep another dish over to prevent its getting , too hard. Serve with some good gravy, t t r French Toast.—Cut some ueat pieces of stale bread, dip each into milk, then into beaten yolk of egg and fry them brown in hot fat. Drain before the tire on kitchen paper and serve with sucar sprinkled over. If eggs are not plentiful dip each piece iu milk, theu iu flour, sprinkle over them some powdered cinnamon, cut into finger lengths and fry as before, fasten two together with jam. + t f Baked Rabbit.—lngredients : 1 young rabbit, a little chopped thyme and parsley, salt, pepper, breadcrumbs, bacon, and milk. Preparation: Cut the rabbit into joints, soak, them in salted warm water for an hour. Put them iuto a baking tin after dryiug them, season with salt and pepper, thyme and parsley, sprinkle over them a handful of breadcrumbs, then place on top one or two slices of bacon, cover with milk, lay a piece of buttered paper over and bake slowlv two hours. " T , t * Veal Shave.—This is a nice breakfast dish. Ingredients : 3 hard-boiled eggs, lib. veal, Alb. fat bacon, I tablespoonful chopped parsley, pepper, salt, a little grated lemon rind, s»piot stock, :[oz. gelatine. Preparation : Boil the eggs hard and cut them in slices, cut the Lacou into thin slices, place them in a small saucepan in cold water and allow just to come to the boil, butter a plain round mould, line the bottom with slices of egg, cut tho veal into neat pieces, put it into the mould in alternate layers with the bacon cut up and the slices of egg, sprinkling each layer with the seasoning. Melt the gelatine in the stock, when the mould is full, pour this iu, cover over very tightly with buttered paper, put a weight ou the top, bake in a slow oven three or four hours. When quite cold turn out aud serve, decorate with slices of tomato and pickled gherkius, tt t , Ska Pie.—lngredients : 21b. steak, 2 onions, 1 carrot, pepper, salt, : Jlb. flour lib. suet, 1 teaspoonfi.l baking powder. Preparation : Cut the meat into thin slices, peel the onions, cut the cmot into small pieces, season the pieces of meat with pepper and salt and put them into a saucepan in layers, sprinkling the chopped vegetables on each layer, pour in enough cold water to cover the meat ; allow to come to the boil, theu place it where it will simmer gently. Meanwhile make the crust. Chop the suet very findly, put the flour, salt ami baking powder into a basin and mix well together, then rub in the suet, and add enough water to make it into a smooth, very stiff paste, turn it out on to a floured board and roll ic out to the size of the saucepan. Put this paste over the meat in the saucepan and let it simmer gently for one hour and ahalf. Keep the lid on, but do not allow the paste to stick to the saucepan while cooking. When done, lift off the crust carefully, place the meat and vegetables ou u dish and put the crust on top. t t t Stewed Breast ok Veal. —Ingredients: Breast of veal, 2 ouions, 2 small carrots, 2 small turnips, 20 peppercorns, loz. of salt. Preparation': Put the veal into a saucepan, cover it with cold water, bring it quickly to the boil, skim well, add the vegetables cut in slices and the seasoning. Stew very gently for two hours and a half and serve with piquante, or parsley and butter sauce, poured over it. t t t PiyUANTE Sauce.—lngredients : One tablespoonful of vinegar, 1 onion, 1 shallot', 1 dessertspoonful of Harvey's sauce, 1 do. ketchup, 1 small carrot, loz. of butter, loz. of flour, '.pint of stock or the water in which veal has been boiled. Preparation : Melt the butter in a stewpan, cut the vegetables into small pieces and fry them brown iu the butter with the flour, then add the vinegar and boil t.ll reduced to one teaspoonful, add the stock and the sauces, stir till it boils, then skim and strain it. T T T Parsley and Butter Sauce.—lngredients : loz. of butter, loz. of flour, {•pint of milk, salt, J-pint of veal stock, 1 tablespoonful of chopped parsley. Preparation : Melt the butter in a stewpan, aud atir in the flour, then add very slowly half a pint of stock, stirring well all the time : allow it to boil aud thicken. Add the milk, a pinch of salt, and last'y the chopped parsley. ~. t -f Parsley and Melted Butter —lngredients : loz. of butter. k>z. of flour, some chopped parsley, li gills of cold water. Preparation : Melt the butter iu a gtewpan, and stir in the Hour very smoothly ; add the cold water slowly, stirring well, then the parley, and stir till it thickens.