LADIES' COLUMN.

Waikato Argus, Volume II, Issue 149, 19 June 1897, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY. Rissoles a la Mode.—For rissoles, cold beef, chicken, vaal, tongue or lamb may be used separately or mixed. The meat should not be chopped, but cut into quite small dice. It is well to add to it. a slight flavouring of chopped pork, and a little finely chopped parsley. As the meat can be prepared in different ways, the addition of one or two mushrooms cut into dice would be an improvement. Put a small piece of butter into a sauce, pan, when it begins to boil add a large teaspoonful of flour ; stir for a minute to cook the flour, then add three or four tablespoonfuls of boiling water, or what is much better—stock, gravy, brown or white sauce; when well mixed, add about two cupfuls of the meat, heat well, and just before taking from the lira stir in an egg. Scraps of puff paste are generally preferred, yet any kind of pie paste may be used for rissoles. Roll the paste quite thin one-sixth of an inch, wet it about three inches from the edge, and place upon it little balls of the prepared meat, a large teaspoontul in each one, at distances of four inches apart; now turn over the of the paste quite covering the balls of meat. Press the side of the hand between each one, and with a tumbler or cutter press the paste close to the meat; with a scalloped cutter cut out each covered ball of meat into half circles. Now cut off the rough edges of the remaining paste and proceed to make other rows of the rissoles in the same manner. Brush over the tops with, beaten yolk of egg. Bake in a hot oven and serve hot on a folded napkin. If they get cold they may be ro-heated just before serving. * + + , Mutton Cutlets (baked).—Cut the sut'ets from the neck and trim them neatly. Lay aside the pieces of meat cut off and the bones to make gravy. Pour a little melted butter over the cutlets and let them lie in it fifteen minutes, keepiug them just warm enough to prevent the butter from hardening ; then dip each in beaten egg, roll in breadcrumbs and lay them in the dripping pan with a very little water at the bottom. Bake quickly and baste often with bu'ter and water. Put on the bones, etc., in enough cold water to cover them, stew and season with sweet herbs, pepper and Bait, with a spoonful of tomato sauce. Strain when all the substance is extracted from the meat and bones, thicken with browned flour and pour over the cutlets when thajr are served, t t + Tapioca Custahd.—lngredients: 5cup of tapioca, *»cup sugar, 1 pint water, 4 eggs, 1 tumbler of currant or strawberry jelly. Preparation : Wash the tapioca through several waters, add to it the pint of water and soak two hours ; then add to it the jelly and sugar and cook slowly until the tapioca is clear. Beat the whites of the eggs to a stiff froth, stir them into the tapioca, then turn into a mould and set away to stiffen. Serve cold with vanilla saute made from the yolks of the eggs. t t t Queen ov Puddixgs.—lngrodionts : 1 pint breadcrumbs, 1 cup of sugar, loz. butter, 1 quart milk, 4 eggs, juice and rind of 1 lemon. Preparation : Soak in crumbs in the milk for half-ar. hour. Beat the yolks and sugar together until light, then add them to the crumbs and milk ; mix and add the lemoD. Pour into the pudding dish and bake in a moderate oven half-anhour. Whip the whites of the eggs until frothy, add to them 4 tablespoonfuls of powdered sugar and beat until very stiff. When the pudding is done, put over the top a layer of the whites and put hack in the oven a moment to brown. Serve cold with craam sauce.

Old English Plum Fuddino and Sauce.—lngredients : 1 cupful of butter, 1 do. sugar, do. cream, 5 do. ruin, 1 do. ale, 1 do. suet, 1 do. currants and raisin*, J do. caudied orange peel, six eggs, 2 nutmegs (grated), 1 teaspoonful ground cinnamon, A do. ground cloves, breadcrumbs. Preparation : Chop the suet finely, shred the orange peel finely. beat the butter and sugar together to a cream, dry the breadcrumbs thoroughly and pass them through a sieve, mix all the ingredients, then add enough breadcrumbs to give the proper consistency. Beat the mixture well, then put it into a buttered mould, not quite filling it and boil four hours. The Since : Use equal quantities of butter anu sugar. Cream the butter, then add the sugar, beating them both until very light. Add then the beaten yolk of an egg and a little grated nutmeg. Heat on the fire a large wine-glassful of sherry diluted with the same quantity of water, and when just beginning to boil, stir it into the butter and sugar. t t t

Omelette Sopfflek. Whites of 6 eggs, juice of half a lemon, the yolks of three eggs, 3 tablespoonfuls powdered sugar. Preparation : First grease a quart baking dish with butter and then see that the oveu U hot. Now beat the whites to a very stiff froth, beat the yolks, add them to the whites, then the sugar and juice of the lemon ; stir cartefully and heap quickly into the baking dish ; dredge with powdered sugar and put into the oven. Bake fifteen minutes, or until a golden brown, and serve immediately. It may also be baked in paper cases. t t t

Arrowroot Jelly.—Add two heaping teaspoonfuls of the best arrowroot rubbed smooth with a little cold water, to a coffee cupful of boiling water or rich milk which has been sweetened with two teaspoonfuls of sugar. Stir and boil it until it has thickened. It may he flavoured with lemon-juice if made with water, or with brandy or wine if made with milk. It is very good without flavouring. Pour into a. cup or small mould. Servo with cream or sugar poured over, or with a compote of fruit around it. t t t

Light Puddixo. This is another invalid pudding. Put a pint and a-half of milk in a clean saucepan, with the rind of a £ lemon and Jib of moist sugar, and allow all these to infuso for about half an hour. Haying whisked 2 eggs, both yolks and whites, add the milk to them, stirring all the tinit. Strain the mixture into a pie-dish, sprinkle a little grated nutmeg over the top, and bake in a slow oven for half an hour. This custard pudding can be served hot or cold, and accompanied or not with jam.

Invalid or Nobskry Applf. Pcddino. —This is an excellent dish for an invalid, or where the dinner hour is uncertain as it will not spoil by waiting. Take some nice apples, pare, core and cut them into small pieces and drop into a basin of cold water, to prevent them becoming brown and dry. Then cut some very thru siices of bread, remove the crust and line a mould or common bowl with them. After it is nicely lined, put in the cut apples, sprinkle with sugar and cinnamon or ginger according to taste, add a teacupful of cold water and finish with a slice of bread on the top. Cover with buttered paper, tie it down and steam for H houu. Serve with lemon sauce.