LADIES' COLUMN.

Waikato Argus, Volume III, Issue 224, 18 December 1897, Page 2 (Supplement)

LADIES' COLUMN.

—« — COOKERY. DrCK A LA Flamande.—lngredients : A young duck, 1 teacupfnl breadcrumbs, U do. suet, teaspooniul finely shopped sage, 1 small onon, pepper and salt. Preparation : Have a saucepan with four or five inches of boiling water, place a etand in it, on wh : ch put the duck, after stuffiing it with the above ingredients, and steam it slowly three hours, adding a little more boiling water as required, keep the lid on closely. Meanwhile stew the giblets, strain them and add 1 large dessertspoon'ul of flour, dissolved smoothly in a little cold water, and loz. butter, season to taste and just before serving, a dessertspoonful finely chopped parsley. Dish the duck and either pour the sauce over it or serve separately. t t t Chicken Patties.—Grease some patty pans, mike some good paste, cut it into rounds and line the pans with them, pricking the bottom once or twice with a fork to prevent them from rising too much. Bake a light brown and fill them with the following mixture. Take two parts of fowl to one of ham, season with pepper and a grate of nutmeg, chop them rery finely or put through a mincing machine, add sufficient thick cieam or good white stock to moisten, make very hot, then fill the cases and serve at once. Another manner of making the cases, is to cut two rounds for each, mark the upper one with a smaller cutter in the centre, brush the under one over with beaten egg and fasten the two together, bake ten or twelve minutes, then with a pointed knife raise the small round of pastry, fill the centre with the seasoned hot mixture, place the cover on and serve at once. The same directions apply to oyster patties. t t Breakfast Dish.—lngredients : 41b. of slightly pickled pork, pigs tongue, S»r boiled and skinned, or two sheep's itto., a little chopped sage, 1 small onion chopped, some white pepper. Preparation : Remove all the bones from the pork, lay it on the table and flatten it evenly with a wet chopper, then lay on it the prepared tongue, sprinkle over the chopped onion and sage, add the seasoning. Roll all up neatly and bind securely with a long, rather wide, strip of calico. Put it in the saucepan, cover with cold water, and boil gently four hours. Allow it to cool in the water. When quite cold remove the bandage and serve garnished with parsley after sprinkling over some browned breadcrumbs. -• + + t French Beans Pickled.—Take some nice young beans, string them and remove the stalks, make a strong brine of salt and water, cover the beans with it and allow them to stand two days. Drain them and wipe very dry, cover them with vinegar prepared as follows : 3 pints of vinegar, l|oz. of peppercorns, loz. spice corns, loz. bruised ginger, 20 small cayenne pods and one or two blades of mace, boil all together 15 minutes, pour boiling hot over the beans, close at once to keep in the steam. To make them crisp add i teaspoonful of powdered alum to the above. If the vinegar is re-boiled and poured over a second time, their colour will be improved. The precaution must be taken of uting an enamelled saucepan, as vinegar extracts poison from brass or metal, the pickles may be a brighter green, but they are dangerous. t t t Bed Cabbage Pickled.—Use the same proportion of vinegar and condiments. Slice the inner part of the cabbage very thinly; sprinkle with salt, let it stand 24 hours, stirring occasionally. Pour over the hot vinegar and cover at once. t t T German Apple Takt.—lngredients : 1 Jib. apples, Jib. dates, 2 tablespoonfuls sugar, 1 do. butter, 1 teaspoonful ground cinnamon, 1 do. ground ginger. Preparation : Peel, core and slice the apples, stone the dates, stew them together until soft with two tablespoonfuls of sugar and one of butter, adding the spices. Beat well for five minutes and put on a dish to cool. Meanwhile make a paste of £lb. flour, 2oz. sugar, 1 teaspoonful baking powder and do. cinnamon, rub in Jib. butter, mix with the yolk of an egg and two tablespoonfuls of milk. Roll out, lino a shallow ronnd cake tin or a deep tin plate with if, if the latter be used, put a double piece round the edge, which ornament neatly, fill with the mixture and bake half an hour. Beat the white of egg very stiffly, add a little sugar powdered, spread this over the top of the tart and brown in the oven. t t t East Anglian Pies.—lngredients: Some cood paßtry, 2oz. ground rice, 1 pint milk, 2 bay leaves, a little sugar, 3 eggs, loz. currants, a little grated nutmeg. Preparation: Soak the ground rice in a little milk for an hour to prevent its becoming lumpy. Line some patty pans with the pastry rolled thinly, boil one pint of milk with the two bay ltaves, add the soaked rice and sugar to taste, stir until it thickens, allow it to cool, then add the eggs well beaten. Place a little in each lined patty pan, put a few currants in each and grate a little' nutmeg over, and take a few minutes. t t t Veal Ckoqcettes.—These are suitable for breakfast and may be prepared the night before and so be ready for the table in a short time. Chop the veal very finely, mix half a cup of milk with about a teaspoonful of flour. Melt a piece of butter the size of an egg and stir the flour and milk in it, then let it come to the boil. Mix this thoroughly with the meat, form it into balls or flat cakes with flonred hands, lay them on a plate, first dredging a little flour over it ; sprinkle a little pepper and salt over the croquettes and allow to stand till morning. Then beat up one egg very lightly, add a little milk, dip the meat balls in the egg, then in fine breadcrumbs, and fry them in boiiing fat. Drain a few minutes on kitchen paper and serve hot. * t t Fried Spring Chicken.—Clean and joint the chicken, then soak it in salt and water for two hours. Put into a frying-pan equal parts of lard and butter, in all enough to cover the pieces of chicken, roll each piece in flour or in beaten egg, and then roll in cracker or breadcrumbs and drop into boiling fat. Fry until browned on Lo'.h sides. Serve on flat dish garnished with sprigs of parslay. Pour off most of the fat from the frying-pan. thicken the remainder with browned flour, add to it a cup of boiling water or milk, serve in gravyboat. + t + Veal Stew.—lngredients : 41b. veal, a few slices of salt pork, 12 potatoes, salt and pepper. Preparation : Cut the veal into strips three inches long and one inch thick, peel the potatoes and cut them into slices one inch thick, put a layer of veal in the bottom of the saucepan, season with pepper and salt, then cover with a layer of potatoes, then a layer of veal seasoned as before over the last layer of veal, put in the slices of fat pork and cover the whole with potatoes, pour in boiling water till it rises an inch over the whole, cover closely, heat fifteen minutes, and simmer one hour and ahalf. t t t Orange Pie.—lngredients : Some good pastry, 4 eggs, 2 tablespconfuls of butter, cream, 1 cup sugar, juice of 2 oranges and the rind of one grated. Preparation : Beat the butter and sugar to a light cream, add the beaten eggs gradually with the juice and grated rind, lastly add the cream whipped to a stiff froth, line a deep pie plate with the pastry, wet the edges and put on the rim, decorate neatly, pour in the mixture, bake in a slow oven 25 minutes.