LADIES' COLUMN.

Waikato Argus, Volume IV, Issue 238, 22 January 1898, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY. Macaroni and Cheese. —lngredients: |lb. of macaroni, half a pint of milk, half a pint of veal or beef gravy, yolks of 2 egge, 4 tablespoonfuls of cream, 3 z. of prated cheeso (Parmesan h preferable), loz. of butter. Preparation : Wash the macaroni and btil it in the gravy and milk till tender, without being broken. Drain it aud put it into a ratter deep dish. Beat the yo ks of the rggs with the cream aud 2 tablespoonfuls of the l'quor the macaroni was boiled in, make this sufficiently hot to thicken, but do not allow it to boil; pour it over the macarmi, then sprinkle over the grated cheese and the butter, broken into small pieces; brown evenly before the firo. It must not le browned in the oven, as the butter would oil aud impart a disagree able flavour to the dish. t t t Macaroni Puddino. Jib. of macaroni, 1J p'nt of milk, the line! of half a lemon, 3oz. of sugar, £ pint ofcustaid. Preparation : Put the milk into a saucepan with the lemon peel and sitt;ar, bring it to the boiling point, drop in the macaroni and let it gradually Bwell over a gentle fire, but do not allow the pipes to break. They must be tender but firm. Should the milk become dry before tho macaroni is sufficiently swelled, add a little more. Make a custard, place tie macaroni on a dish and pour the custard over the hot macaroni; grate over a little nutmeg, and when cold garnish the dish with slices of candied citron. t 1

Cold Pudding —This is suitable for a picnic. Ingredients: 4 eggs, 1 pint milk, sugar to taste, a little grated lemon rind, 2 r. raisins, 4 tablespoonfuls of marmalade, a few slices of sponge cake, reparation : Beat up the eggs well, then mix them well with the milk, sugar and grated lemon rind, Butter a mould, line it with the raisins which have been stoned, and cut in halves ; spread the slices of cake with the marmalade and place them neatly in the mould ; then pour in the custard, cover with a piece of buttered paper and boil gently for one hour. When cold, turn out and serve. t t t

Pr> served Pumpkin*,—lngredients: lib. of sugar to each lb. of pumpkin and 1 gill of lemon juice. Prcpiration : Choose a good sweet pnmpkic, divide it in two, take out the seeds and pare over the rind, cut it into neat Slices Weigh them and put them into a deep dish in layers with the sugar sprinkled between them ; pour the lemon juice over the top and let the whole remain for two or three (lays. Boil altogether, adding £- pint of water to every 31b. of sugar used, until the pumpkin becomes tender ; then turn the whole into a pan and allow to remain for a week ; then drain off the syrup, boil it until it is quite thick, skim it and pour it boiling over the pumpkin. A little bruised ginger and lemon rind thinly pared may be boiled in the syrup to flavour the pumpkin.

Strawberries Fresekyed Whole.— Ingredients : To every lb. of fruit allow Hlb, loaf sugar and 1 pint red currant juice. Preparation : Choose the strawberries not too ripe, of a fine large kind and a good colour. Pick off the stalks, lay them iu a dish and sprinkle over them half the quantity of sugar, which must be finely pounded. Shake the dish gently that the sugar may be equally distributed and touch the underside of the fruit, and let it remain for a day. Then have ready the red currant juice drawn as for reil currant jelly ; boil it with the remainder of the sugar until it forma a thin syrup, simmer the strawterries in this until the whole is sufficiently jellied. Gieat care must be taken to stir the fruit gently, as it should be preserved as whole as possible. StrawLerriee prepared in this manner are very uood served with cream.

Chocolate Almonds. • Blanch the almonds, ly putting then, into boiling water and then rubbing off the skins. Melt some chocolate, take up each almond on a long pin, dip it in the chocolate and lay on a buttered plate to cool. When cool and hard, lay each in a small piece of white notepaper, cut in an oval shape and the edges cut in narrow friuges. tt . f

Chocolate Souffle.—lngredients : 4 eggs, 3 teaspoonfuls castor sugar, 1 do. flour, 3oz. best chocolate. Preparation : Break the eggs, separating the yolks from the whites, and put them into different basins ; add to the yolks, the sugar, flour and chocolate, the latter grated v<ry finely, ftir these ingredients for five minutes. Beat up the whites till they are a stff froth when quite firm, mix them lightly with the yolks till the who'e forms a smooth light batter, butter a round south'; or cake tin, put in the mixture and bake in a moderate oven from 15 to 20 minutes. Pin a serviette round the tin, strew some sifted sugar over the top of the souffle and serve immediately. If allowed to stand after it comes out bf the oven, it will be quite spoiled as it falls almost at once, t t t

Cocoandt B'SCUiTS.—lngredients : 10 cz. caetor sugar, 3 eggs, Goz. grated cocoanut. Preparation : Whiek the eges until very light, then add the sugar gradually, afterwards the grated cocoanut. Roll one tablespoonful of 'he paste at a time in the shape of a pyramid, p'ace them on paper and the paper on Una and bake in a rather cool oven till they are just coloured a light brown.

Eggs a la Princesse.—Fut the eggs on a baking tin in the oven and cook them until the whites are firm enough to cut and the yolks not hard; then trim them round with a plain round cutter atd arrange them on croutons of fried bread that are cut about the same size as the eggs, and cr current the eggs alternately with chopped parsley, tongue and hard boiled yolk of egg that has been passed through a wire sieve. Arrange these di'h with rounds of lean ham or tongue that has been warmed in a little clear gravy or sherry between two plates; allow one egg to each pcison and serve with the sauce round th« dish for breakfast or luncheon.

Sacce for Eggs a la Princesse. — Three tablespoonfals of cream, one yolk of egg, loz. of butter, and a little cayenne. Put all into a saucepan and stir till it thickens, then strain, add a few drops of lemon juice and a pinch of finely chopped parsley and use. ♦ t +

Eggs a la Tripe.—Take some e,.g* that have been boiled for seven minutis and shell and slice them, using a wet, warm knife for the purpose. Butter the dish wpll in which they are to be served, place a thin layer- of creamy Bechamel kiaucc.cn the bottom, and on this place a layer of the sliced eggs, sprinkle these lightly with a little very finely chopped shalot and fresh parsley, add another layer of sauce and then the eggs as before, and continue iu like manner until the dish is nearly full. Let the sauce be on the top and sprinkle over this a few browned breadcrumbs and about Joz. of butter broken jn small pieces, then place the dish in a tin containing boiling water and stand in a hot oven for about 15 to 20 minutes ; then take up and remove the dish from the tin and sprinkle the top over with the hard-boiled yolk of egg (that has been fiassed through a fine wire sieve) and a ittle chopped parsley. Serve for a second course, breakfast or luncheon, dish and allow one egg to each person. t t t

jj»otiA»r£L Sauce. The variety of this popular yaitce called creamy is made as follows!—IV. ljojs. of fine ilour and tfie same of better and fry tpgetbr-r tvftlwut discolouring, then mis with it

half a pint of milk which lias been boiled with a little mace and ha'f a shalot, siir together till it boils, thcu add 1 gill of creum and a little seasoning, strain and use. This sauce is ex cclleut f- r hcrving with boiled chicken, etc.