LADIES' COLUMN.

Waikato Argus, Volume IV, Issue 272, 9 April 1898, Page 1 (Supplement)

LADIES' COLUMN.

COOKERY. Julienne .Sour. knuckle of veal. 4qta water, a fow young turnips, carrots onions parsley, celery and seasoning as for brown soup. Boil slowly three hours strain and let it stand to settle' Remove any grease carefully, and clear it with four eggs, by beating up the whites and bruised shells to a froth and whisking it quickly amongst the boiling soup. Take it from the fire and cover with a thick flannel cloth for a few minutes, when it will be beautifully clear. Have prepared a, breakfastcupfut of young green peas, and another of carrot and turnip ; cut into narrow strips, similar to orange chips for marmalade, or in small fancy shapes with small vegetable cutter for the purpose. Boil them a few minutes by themselves ; put them, after draining the water off, into the tureen and strain the soup over them. Be careful to have a piece of muslin in the soup sieve or strainer, t t t

Baked Flat Fish.—After cutting them into neat square pieces, lay them in rows in a pie dish, with a few bread crumbs sprinkled over them, a little butter, pepper and salt, between every row of fish, pour over a cup of milk, put a few small pieces of butter over the top, after covering with fine white bread crumbs, bake half an hour. They arc best baked slowly and served in a pie dish, with a serviette pinned neatly around it, but look better dished neatly on a fiat dish, with the sauce poured over them.

Flat Fish—Fillktfd.— Skin and clean the fish and with a sharp knife remove the flesh from each side of the bone, cut them in six or eight pieces, egg, crumb and fry them. Boil the head and bones in water for half an hour, strain it and add a small bunch of parsley a few sweet herbs, ketchiip and seasoning to taste and a piece of butter, simmer for twenty minutes, strain it. thicken with fbur and serve in a sauce boat. Garnish with small fish, forcemeat balls aud slices of lemon. + t +

Cauliflower with Tomato—Take two medium sized cauliflowers, soak them in salted water, and then boil then until the green parts are soft. Drain off all the water, and break one flower into small sprigs. Place the other cauliflower in the centre of a hot dish and surround, it with the sprig?. Have ready some tomato sauce, pour this over the cauliflower, sprinkle some grated cheese over the top and serve hot. The tomato sauce may be made from fresh or tinned tomatoes, thus.— Slice the tomatoes into a saucepan with a little butter, a pinch of cayenne, and another of salt, add a little gravy or stock. When cooked, pass through a sieve, warm up again, pour over" the cauliflower and serve. t t t

Fricasseed Eggs.—Simmer about Ipt. of milk very gently for tweoty miuutes with a slice each of carrot, onion, and turnip, a small piece of colerj, a blade of mace, three cloves and a pinch of salt. Strain the flavoured milk, mix two tablespoonfuls of flour smoothly with a little cold milk, reHirn the flavoured milk to the saucepan, bring to the boil, stir in the flour, stir carefully and cook well, adding a few small pieces of butter. Have ready four eggs that have been boiled seven minutes, shell them quickly and put them gently in to the sauce. Arrange a border of well cooked rice on a hot dish, and place the eggs in the middle with the sauce. Serve very hot