LADIES' COLUMN.

Waikato Argus, Volume III, Issue 209, 13 November 1897, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY. Roast Rabbit.—Clean and »a-h the rabbit and soak it in water slightly salted for an hour and a-half, changing it once during this time. Parbo'l the heart and liver, chop these very fine, mixing with them a slice of fat pork. Make a forcemeat of breadcrumbs, well seasoned and working in the minced meat; if liked, add a well beaten rgg. Stuff the body with this and sew it up Rub with butter and roist, basting with melted butter and water until the gravy flows freely, then with the dripping. It should he done in an hour. Dredge with flour a few mirutes before taking it up, then froth with butter. Lay in a hot dish, add to the gravy a little lemon juice, a young onion minced, a tablespoonful of butter, and thicken with browtied flour. Allow to boil up, and serve in a sauce boat. Garnish the labbit with sliced lemon, and put a vtiy little red currant jelly in the centre of each slice. Cut off the head before send ing to table b * + +

Sour*: Maioee —This is a vegetarian soup. Ingredients : 21b. of potatoes, 2 quarts of water, a few leeks, 1 teaspoonful of salt, Jib. of butter, -£- pint of boiling milk. Preparation : Wash the leeks in boiling water and cut them up finely, put them on with the two quarts of water, salt and butter, boil rapidly half an hour ; while they are cooking, wash and pare the potatoes and cut them into slices, add them to the leeks, etc., boil all rapidly half an hour, add a little more salt if necessary, some white pepper and the boiling milk ; pass all through a colander and serve. t t t

Corried Sardines. —Ingredients : I box of sardines, 1 Jessertsp ouful curry powder, 1 do. arrowroot or cornflour, 1 teaspoonful of chutney, 2 bay leaves. Preparation : Scrape the skin off the sardines, put them in the oven to get hot, pour the oil from the tin into a fryingpan, add the curry powder and a very little water, mix smoothly, add the bay leaves, chutney and arrowroot, stir over the fire till it thickens, then remove the bay leaves, lay the sardines on a hot dish, pour the sauce over and serve with a border of plain boiled rice.

Boned Leg of Mutton.—lngredients : Leg of mutton, Alb. breadcrumbs, Jib suet, 1 small onion, 1 teuspoonful salt, half do. pepper, 1 tablespoonful chopped parsley, a little thyme and minced bacon if no suet is used, 1 egg. Preparation : Cut off the knuckle, work a knife round the small end to loosen it, work round the bone gradually from the broad end until the joint is reached, then carefully remove the bone without breaking the skin. Make the forcemeat with the other ingredients, binding with an egg or milk, fill the opening with it, then fold in the skin neatly and sew it up, dredge with flour, place in a hot oven and bake Blotvly, basting well. It will take two hours or rather more. Serve red currant jelly with it.

Chops Fricassed.—lngredients : lib. loin chops, loz. dripping, 1 onion, a little flour, a small piece of carrot, turnip and celery, 1 tablespoonful choppel parsley. Preparation : Melt the dripping in a stewpan ; when quite hot add all the vegetables sliced, lay the chops on top, dredge with flour, add pepper aod si>lr, cover with boiling water, stew gently about an hour. Just before serving add the chopped parsley. Have ready to send to table with it a dish of mashed potatoes.

Mock Pigeon.—lngredients : 2 slices of fillet of veal, 1 inch thick, 1 teaoupful of crumbs, a little chopped ham or bacon, a small piuch of thyme and parsley, pepper, salt, ketchup, some browned flour, 2 teacupfuls of stock or gravy. Preparation : Take the bones out of the fillets and beat the latter well on both sides with a wet chopper, to flatten them, make the forcemeat with crumbs, ham, thyme and parsley, season well, spread this over the meat. Roll up carefully, and bind in two oblong rolls with tape, rub them all over with flour and lay them in a deep dish, pour over the two cups of stock, cover with another dish and bake two hours, basting occawith the gravy, When done, remove the tape, lay them on a hot meat dish, thicken the gravy with a large dessertspoonful of browned flour, season with pepper and salt, 1 dessertspoonful of ketchup, boil up once, stirring well, pour over the meat and serve.

Kinckaig Podding.- Ingredients : 1} lb. grated breadcrumbs, 1 small lemon, 3 tablespoonfula sugar, rather more than J pint of milk, a grate of nutmeg, the pulp of 3 baked apples, the yolks of 3 eggs, 1 tablespounful of melted butter, the whites of 3 eggs. Preparation : Boil the milk and pour it over the crumbs, add the sugar and nutmeg, the apples, grated rind and juice of the lemon, the yolks well beaten and the melted butter, rrix well, then lastly add the 3 whites stiffly beaten. I'our into a mould which has been well buttered and dusted with sugar, bake slowly three quarters hour, or steam one hour. Turn out carefully anJ serve with lemon sauce. The mixture may be put into buttered and sugared cups, filling each half full, and baked or steamed. Turn out and pour arrowroot sauce round, coloured with cochineal. T + t

Cheese Stewkd. — When the remains of cheese have become very dry, they may be used up in the shape ot stewed cheese. Break up the cheese and put it in a small stewpan with about a quarter of its weight in butter ; add a little milk and allow to stew gently till it is dissolved. Remove from the fire, add a well beaten egg, mix well. Thi3 may be served on toast, or poured on to a hot dish aud small strips of toasted bread stuck into it. t t +

Savoitry Cheese.—Take equal quantities of grated cheese, butter and Hour, add a little salt and cayenne, make these lDto a paste with a little water, roll out thinly about :} inch thick, cut it into strips, bake them in a hot oven till they are a pale brown and serve hot.

Cheese With Fried Bread.—Take dome stale bread, cut it into strips three inches long and one inch wide, and one inch thick. Fry these strips in hot butter till a bright golden colour. Spread a layer of made mustard over the strips of fried bread and then cover them with grated cheese, Parmesan is best, pile them neatly on a dish and place them in the oven. As soon as the cheese begins to melt serve them very hot.

Polish Pancakes.—Take eight eggs and beat them up very thoroughly with a pint and a-half of milk or cream, 2oz. of oiled butter, half a nutmeg grated and 12 lumps of sugar that have la en rubbed on the outside of a lemon and then rolled fine, mix in about ylb. of flour to form a very smooth batter. Melt a little butter iu a frying pan, see that it elvers all the bottom, when it frizzles pour in a little of the batter, sprinkle over it a few currants ; when the pancake is fried shake some powdered sugar over it and roll it up like an ordinary pancake and serve very hot.

Victoria Pudding —lngredients : (J apples, 2oz. butter, Soz. sugar, grated rind and juice of 1 lemon, 3 eggs and a little cream. Preparation: Boil the apples and mash them, pass them through a colander, add all the other ingredients, beating the eggs well, beat the mixture five minutes, pour into a buttered pie dish and bake half an hour iu a moderate oven.