LADIES' COLUMN.

Waikato Argus, Volume III, Issue 173, 21 August 1897, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY. Chicken in Jelly.—This is suitable for a luncheon or high tcj. Ingredients : 1 chicken (weighing -lib), I bay leaf, 1 blade of innce, 3 hard-boiled eggs. 1 small onioc, 3 whole cloves, quarter of a box of gelatine, salt and white pepper to taste. Preparation : Clean the fowl and cut it np as for a fric»«see. Put it on to cook with the onion, bay leaf, cloves, mace and pepper Simmer slowly until tender, it will take an hour and a-half if a young chicken. When dene, take it out, cut it from the bones into neat pieces, rejecting all the ak'n. Put the bones and skin back into the saucepan and simmer for mi hour longer. Cover the gelatine with a little cold water and let it soak for an hour. Put «hc chicken aside until tin next day. A-Ul the gelatine to the linuor, stir over the lire for one minute, then strain it. If not clear it must be elaiified. Taste to s.e if properly seasoned, if not, add more salt and pepper ; ret this aside also. There should be about a pint and a-half of l'«uor when done. Next day remove all the fat from the top of the jelly, wiping it last of all with a clean cloth dipped in boiling water ; stand the jellv on the fire to melt, then pour alout ha'f a p : nt into u mou'd whiih has tir.t been dipped into boiling water and then into cold ; set it away to harden. When quite hard put a layer of fowl on top of the jelly, then slices of the hard-boiled eggs, sprinkle lightly with sa't and pepper, then add more fowl, continung until all is u-ed. Then pour over the remainder of the jelly, which should be cold but still liquid, and should just cover the chicken. Stand it away in a cold place overnight. When wanted turn orclully out of the mould and garnish with parsley or light-coloured celery tops. t + I"

Toad • is - the • Hole.— Ingredients : ]lb. coltl cooked meat, 1 egg, 1 pint of milk, -J-teaspconful salt, 6 lurge tsb'eepoonfiila of flour. Picparation : Cut the meat into pieces one itch tquare, put them into a greased pie-dish. Beat the egg very light, add it to the milk and pour it gradually into the flour, beating all the time. Strain through a fine neve, add salt and pepp-r and pour it over the meat. Bake in a moderate oven one hour. When done, serve it quickly in the dish in which it was baked.

OsiOSS Braised —Peel 6 onion?, wipe them dry, place tlicni in either a saucepan to cook over the fire, or in a deep pie-dish to bake in the oven. Put some dripping with them and pepper and salt. Dredge flour over, cock 1 hour slowly, shaking the saucepan occasionally or basting them well, if done in the over.

Stuffed Onions —Take two or three medium sized onii lis, peel them and ic move the centre from each ; mince finely and mix wi'h a little lean pork r.r meat and baccn also minced finely ; add sonic '-hopped parsley, salt and pepper, a little buttir, and a yolk of egg beaten up to mix. Fi 1 the cent.es of the onions with this forcemeat, plsce them in a saucepan with a cup of good gravy ; add 2 apples paied, cored and chopped small. Stew nnf.il the onions are tender, turning tlicni once or twice carefully. They will take about two hours to ccok. Thicken the gravy with a little flour, add some butter, seasoning and pour over the onions. Onions are very nutritious plainly boiled, changing the water several times, then served with white sauce. They will take about an hour and a-half.

POATTOES A LA, MaITUE !>' HOTEL.— Make a tauce of 1 tablcspoor.ful of Hour, 1 do. butter melted, 1 cup of milk or white stock added gradually, .-casou with pepper and salt, and a irate of nut meg, stir over the fire until thick. Slice some cold bciled potatoes, enough to thicken the sauce, make these thoroughly hot in the sauce just before serving, rtir in ] tablespooi'ful of finely minced parsley. Servo at once ou a hot dish. 1 t t t

Veuetablk Meias«;e.—Peel aud cut a small Swedish turnip iato squares, put these on to boil, with a peeled onion in some salted water, cook one hour, then add a few pared po'atces. Cook about half an hour, when toll, pour off the water carefully, add 1 tablcspoonful of gcotl dripping or butter, pepper to taste. Slash all well together and serve hot.

Carrots a ia Ckhwe. —Wash and scrape seme esirots, cut them across in ha'f inch pieces ; boil them in a small quantity of salted water. When tender serve in the following siucc :—1 tablespconful cornflour, 1 do. butter, 1 cup milk, salt and pepper. Melt the butter, add the cornflour, mix well, then add the mi k very gradually, pepper tnd salt to taste, timmer a few minutes to cook the flour, stirring all the time. Tour over the carrots and setve very hot.

Bread Cake. bread dough, 1 cup sugar, 2 ergs, "2oz. Imtter, 1 tcaspoonful vani la essence. Pieparation : Take the dough at the second kneading, pnt it into a large bowl and add all the other ingredients. Peat villi lhe haD(l until smooth and free from strings, then turn in o a greeted pan, cover and stand in a warm p'aee till light, this will take about two bellis Pake in a moderately quick ovrn about thrce-quaitcrs of an hour.

English Pound Cake.—lngredients: lib. I otter, lib. sifted sugar, lib. dried act! sifted flour, 10 S'z. almonds, Soz. candied peal, '2 wine glasses of brandy, lib. currants, lib. raisin l '. Preparation : Beat the butter to a cream, add the sugar and brat well, blanch and chop the almonds, cut the peel iuto thin slices, clean the rafcins and currants and dredge them with flour, add them to the butter and sugar, beating them in, beat the yolks and whites of the egc* separately, mix the yolks with the other ingredients, then add the flour by degrees, beating well all the time, beat the mixture ten minutes, then stir in the beaten whites and the biaudy (if allowed) very gently and carefully. Turn into a tin which has been lined with buttered paper, bake two hours or more.

Chinese Pastht.—lngredients : lib. flour, ill), butter or beef dripping, } a cup of "cold water. Preparation : Divide the flour into two parts, rub tre butter into one half and form into dough without nsiDg any water. Make the other half into a paste with the water, roll it out the size of a dinner plate, place the dough made with butter over it, fold up, pinch the edges and roll three times. Make into tart'ets, pie covers, etc., and bake in a good hot oxen.

Hanovek Biscuits.—lngredients : 1 cup Hour, I do. ground rice, 4cz. butter, •loz. sugar, 2 eggs, \<r/.. e'nn.inion, A toasiioenful salt, 1 do baking powder, .'reparation : Beat the butter and sugar to a cream, add 1 whole egg and 1 yo'k beaten together and 1 tal.lcspoonful n.i.k, nilil the fl.ur and rice Bom, cinnamon and baking powder. Beat the mixture well, dixide it into three pieces, roll one out very thinly, cut with cutter, ptick the top and bskc on floured oven shelf, add the scraps to the next piece and repeat until all the dough is used ; fasten two together with jam. Ice the top with icing made of the white of epg left and Jib. of icing sugar. Put a pinch of pink sugar on the centre <f each, or dredge pink sugar nil over the top.

CoCOANUT Ice.—lngredients : .'! large teacnpfuls sugar, -J do. water, 2oz. dersicated eocoanut, cochineal. Preparation : Boil the sugar and the water fren. 10 to 20 minutes, try it by rubbing a litt'e on u plate ; if it whitens stir in the cccoa-

nut quickly. Set the saucepan in a basin ( f cold water, and beat until it th-ckens. Pour into a buttered dish, broth the top with cochineal flavoured with rose or strawr-crry o-sence.