LADIES' COLUMN.

Waikato Argus, Volume IV, Issue 255, 5 March 1898, Page 2 (Supplement)

LADIES' COLUMN.

COOKERY. Settler's Mutton Pie.— Tnis homely dish may bo made either from cold mutton or tinned meat. Cut the meat into slices removing all the fat and skin. Cover the bottom of the pie dish with slices of boiled potatoes, then a layer of the meat, uprinkle with pepper and salt and a little chopped onion. Continue till the dish is lull, lastly putting on a thick crust of mashed potatoes. Cook in a quick oven ovea for half au hour, the pie should be nicely browned, serve with a good gravy. T t t Aptle Ciiarloitb.— But.er -a plain pudding basin, cut some stale bread in thin slices, and put them in the basin, having spread butter on both sides. Pom in some stewed apples, seasoned with a few cloves, add suilieient sugar, place a pieco of buttered paper and steam one hour, turn out carefully and sift sugar over. Serve with good cream, t t t Harvey Pudding.—Grate a thick slice of bread, put the crumbs into a pi'dish with a pint of milk, a little sugar, some grated lemon rind or nutmeg, and the well beaten yolks of two eggs. Make just long enough to set it, then spread home jam on the top, beat the whites of tho ejctis stiffly, spread them over the jam. and brown a little in the oven. AITLK ALLUMEFS.-This is a pretty dish for a children's party. Peol some email apples, work out the cores without cutting the surrounding circles and arrange the apples in the bottom of a rather shillow stewpan. Cover them with a syrup of sugar and water, and add strips of orange or lemon peel When the applet* Bre cooked, take them out very carefully so as not to break them, and errect them in pyramidal form upon a fireproof dish. Boil up the syrup without a lid until it is quite thick, and pour it gently over the apples. Sprinkle over them some castor sugar, then sufficient runt to Bet tho whole di-h alight when it is brought to the table. t t t Sweet Ego Pudding.—Boil six or eight eggs hard, slice them and put them in a pudding dish; lay pieces of butter all over, and sprinkle in a few cleaned currants. Make a pan-cake batter with two eggs, sugar and a little butter minced and sorr e mixed spice, pour this over the eggs and bake a rich brown. A pie may be made of it by covering with puff paste. t * t Salad Sandwiches. Pound some cold roast lamb, free from skin, until it is quite smooth ; season it with salt,* unite pepper and a teaspoorful of made mustard, cayenne and a little vinegar ; boil an egg hard, chop it very finely nnd then mix it with some garden cress or any small sa'ad that may be convenient also chopped, mix all together with the lamb, and spread on thin slices of buttered bread, cut them neatly, removing the crust. Lobster or any nice fish may be minced, seasoned nicely and made into sandwiches. t t + French Eggs.—Poach as many eggs as may be required in butter without freaking the yolks, season with white pepper" and salt; dish them, add more butter to the pan, ami let it become of a nut brown ; add 2 tablespoonfuls of vinegar; boil a fsw minutes and pour over. + t + Savoury Dish of Eggs and Cheese. —Melt a piece of butter in a flat meat dish, cover it with thin slices of good cheese ; break six or eight eggs over it, taking care not to break the yolks, dust pepper ar.d salt over them and add three tablespoonfuls of cream, cheese quickly over the top and hake three quarters of an hour, serve nice crisp hot toast with it. t t t Cheese Fi>ger Cakes.—Mix well together with the hand, 4oz of fine bread crumbs, 4oz of grated chece, 4oz of butter, J teaspoor.ful of white pepper with a pinch of cayenne. Make it op into a round ball, roll it out to the thickness of half an inch, cut it into two inch lengths and bake them a pale yellow. r t t Chutnee Sauce.—Take equal proportions in weight of apples, plums, stoned raisins and brown sugar, say 4cz of each, pound them all to a mash; add a niolon, put it all together into a jar and add 2oz of cayenne pepper, one of ground ginger, and a got d deal of salt, pour in enough vinegar to moisten it. It ought to be < f the consistency of marmalade. t t + Gravy for Wild Fowl.—Take a of port wine, I tablispnonful of ketchup, the same of lemon juice, a little essence of shalot (if liked) a little grated It tr.on peel, white pepper and cayenne ; stir them over the fire until they boil; strain and pour into tho roasting pan amongst the gravy from the fowls ; score the breasts and pour the gravy over them. t t f Gravy for Same, No. ll.—Mix in a cup of gravy a tca o poonful of made mustard, a spoonful of ketchup, an onion, one or two pieces of loaf sugrir, a little salt, nutmeg and mace, the juice of half a lemon ; simmer for ten minutes ; take out the on-'ons and add a teacupful of port wiue. It may be made and bottled for use. t + t Mint Sauce.—Pick green mint leaves carefully from the stalks, mince them finely, put them into a I ottl r , half fill it, and put in ore tablespoonful tf brown sugar; fill up the bottle with (;ood vinegar, white is the Lest. The onger it stands the better, in order to extract the flavour; this is a much better plan than merely rraking it, as it is wanted, as what is left is generally wasted. t t t Game Sauce.—Take half a slice of bread without crust; two large onions peeled and sliced, 1 teaspoonful of white peppercorns, one blade of mace and a little sail 1 . Boil them in a small saucepan more than covered with wa'er, until the bread has soaked up all the water ; pulp it through a sieve and stir in a little butter, and cream or milk. If cream is used do not take butter. Stir over the fite until it bci's, t t t Italian Entree.—Mince vtry finely half a pound of cell roast bet f, to this add a few mushrooms, and a little tongue or ham also minced, 2' z of Parmesan cheese grated, or any other cheese; season slightly with a little minced shallot, nutmeg or any other sauce or seasoning 1 ked ; add the yolks of three eggs well beaten, and moisten with a little good gravy ; stir over the fi.e until the eggs are quite set; spread the mixture on a small meat dish smoothly, about h ii.ch in thickness ; w! en cold cut in diamond shapes ar.d fry in lard, drain on kitchen paper and ktep hot ; boil and cut in inch lengths some macaroni, stir it over the fire in a little cream or milk, grated cheese, an egg, cayenne and white pepper ; pour it into the dish and place the fried meat neatly round it.