LADIES' COLUMN.

Waikato Argus, Volume IV, Issue 232, 8 January 1898, Page 6 (Supplement)

LADIES' COLUMN.

COOKERY. Coi.D Meat Puddino.— Ingredients : £ lb. of cold mutton, rabbit or beef. 1 teacupful of flour, 1 tabu-spoonful chopped parsley, 1 boiled onion, I breakfast cupful of milk, J teaspoonful of salt, 1 egg, a little pepper and nutmeg. Preparation : Mix gradually in a bowl the flour, chopped par ley, the orion aHo chopped the seasoning with the 1 eaten egg and milk till a sxooth latter is obtained. Cut the n cat in amill pieces and a'd it. Butttr a pudding dish wtll, and pour the mixture in ; bake for about hilf an hour, turn cut and serve with uravy ov« r or round it. The mixture may be put in a buttered 1 owl and overed with buttf reil paper and steamed for an hour. Turn out mid serve with brotru sauce, t t + Macaroni Omelet. -- Ingredients : 2 oz. miciironi, 1 breakfast cupful grated bread. 1 do. mi k, 2 small tablespoon fills flour, 3 do. crcim.l do. chopped parsley,

2 eggs, | teaspoonful pepper, do. fait. Preparation : Break the macaroni in • very short pieces and put it into plenty of boiling water with a little salt. Allow it to boil about a quarter of an hour, drain from the water and set aside. Put the milk iu a saucepan to boil, mix the flour rmoothly in a basin with a little cold milk, pour the boiling milk over if, rt'rring well all the time. Add the cream, then the eggs well beaten, the parsley, macaroni, breadcrumbs and seasoning, mix well. Pour all into a buttered piedish and bake half an hour. Turn out and serve with brown sauce over or round it. t "f Potato Paste Sausage Rolls..—lngredients : lib. potatoes, flour, 1 tcaspoonful butter, cooked meat, 1 cooked onion, pepper, salt, a little ketchup. Preparation : Chop up the meat and the onion, mix with it 1 dessertspoonful of flour and ecison with pepper and rodt. Put into a stewpan about J teacupful of water and the same quantity of ketchup, add the chopped meat, etc. Stir tilt it boils and becomes thick, then turn out on to a plate to cool. Wash the potatoes and add to them the bntter melted, mix well. Knead into them enough flour to rendtr the paste firm, it will re quire near'y ns much flour as potato. Roll this paste out quite thinly, and cut it into squares of about 5 inches; wit these squares round, put a little of the meat on each, turn over one side, then the other to overlap it, press down the ends, mark neatly with the back of a knife, and put them in a quick oven to brown. The paste nny be cut in rounds of about 4 inches in diameter ; wet the edges round, put some of the meat in the centre, double the paste over and make it adhere, and put into smoking hot fryingpan to fry. They make au excellent luncheon dish t

Plum Cake.—lngredients : fib. Aiu--, slb. sugar, 6 sa butter,-Jib currants, -lib. mixed peel, lemon, orange and citron, lib. almonds, 1 orange, J baking powder, i r z. mixed spice (cinnamon, a little ground cloves and nutmeg), \ pint milk, 4eg f B. Preparation : Rub the rind of the orange over with the sugar till the zest is pretty ucll rubbed off. Cut the mixed peel all up in small pieces, blanch, chop and pound the almonds, wash and thoroughly dry the currants. Put the butter and sugar in a basin and beat it to a crcim, then add the eggs well beaten and the ju"ce of the orange, mix'og both thoroughly ; thou add the flour and baking powder, mix then the fruit and spices. When all is well mixed add the milk, vfh ; ch ishuuld juHt be enough to make a good batter, a little more milk may be required Bake in a well papered cake tin till ready.

tt . t Diplomatic Pudding. 4oz. of grated bread, 3"z. manow, 4oz. sugar, loz. flour, 2uz. raiuins, 2oz. currante, 2oz. candied peel, 4 eggs, 2,z sultana raisins, i p : ut milk, rind of o:ie lemon, lsoz. crystallised cberriei. Preparation : Mix in a basin the bread, flour, marrow and sugar ; boil the mi*k with the grated riod of lemon among it, and pour it over the ingredient in the ba«n. Cover and allow to stand for about ten minutes ; add the fruit, carefully prepared, the raisins stoned, and the peel cut in sma'l pieces ; then add the eggs beaten until very light, mix thoroughly. Butter a pudding mould, and dredge it over with fine sugar, decorate the bottom with a little candied fruit, pour in the pudding, cover with a !)iece of buttered paper, and steam two lours. Serve with syrup sauce made with the juice of the lemon.

Madeira Pudling.—lngredients: Jib. rough puff paste, -jib. sugar, jib. butter, £ teaspoonfnl baking powder, jib. flour, £lb. strawberry jam, 3 eggs, 1 teaspoonful essence of vanilla. Preparation : Make £lb. of flour and jib. of butter into rough puff paste. Roll for the last time about one-eighth of an inch thick, and with this covet a email meat dish or pie d ; sh, use the scraps to decorate the edges. Spread a htt'e jam .on the bottom of the dish, beat the snear and butter together till very light. Beat the yolks of eggs ve f y well nnd add them ; then the flour and flivouring, and last the white? very stiffly beaten. When thoroughly mixed spread this over the jam, dredge some sugar over, and put in a moderately ho; oven to bake till it is ready, about three-quarters of an hour ; eerve hot or cold. t t t

ArKicoT Cream.—lngredients : Eight half apiicofs (tinned), 2 tablespoonfuls syrup, 2 do. sugar, a few drops of essence of almonds, Joz of gchtine, 5 a gill of water, J-pint of double cieim. Preparation: Dissolve the gelatine in the water for half-nn-hour. Put the epricots, the sugar, and the syrup on the fire in an enamelled saucepan till the apricots are quite soft, rub the whole through a sieve and set it aside to get a little cool. Disso'vc the gelatine and add it to the apt hots, and let it all become a little cool without being at all Btiff. Put the cream in a basin, whip it up till it'is quite stiff, add all the other mixture gradually and the flavouring, put it in a wetted shape and set aside to get firm. Turn out carefully.

Apple Frittbjw.— Peel some npplca, cut them iu slices across the core, ami stamp out the core. It is customary, when wine is not objected to, to to ik thetrc rings for several hours iu a mixture of brandy, grated lemon, or orange peel and sugar, or, if preferred, rub some lump 3 of sugar on the outside of a lemon or orange and dissolve this in the brandy When brandy 33 not used, the ring 3 may le soaked some time in syrup flavoured in the same manner. Then dry them by dipping them in powdered sugar, then into batter and thrown cne at a lime iuto a saucepan containing smok : ng hot fat, in which a wire-frying basket has teen placed. As soon as they are a nice blown take them out, break off the rough piece?, dredge some finely-pow-deied sugar over them, pile them up on a dish aud sprve.

Custard Fritters —Take 4-pint of cream in wh?oh seme cinnamon and grated lemon rind have been boiled, add to this five yolki of and nearly 3oz of sugar. Put tiiis into.a well buttered piedish and steam it until the custard becomes quite set, then allow it to ge% cold and cut it into slices about A-inch. thick and 1} inches long ; sprinkle each pieoj with a little powdered cionamoii and make it quite diy with some powderid sugar. Then d p each in batter and throw them separately into boilinc; fat and fh'ish as directed for apple fritters,