household. RECIPES.

Waikato Times, Volume XIX, Issue 1642, 13 January 1883, Page 2 (Supplement)

household. RECIPES.

•{■uLancY Fmttebs?— As you scrape clean e|ch rdJKthrow it into cold water,- to which !( you hay* adflSd a .tableapponful of vinegar. I'hisfcwill keep ttitjm from turning black, which -will occur if tfipy afpjfexposed to'Nhe air. After they are all wptped^Doilctnem tfiitil tender, tHlnVafter^ciraining well, mash tnem through 'TiTcolander to a smooth paste, picking out all stringy parts. Moiiten this pulp with milk, then dress it with butter, pepper, salt, find beaten egg, as baked eggplant is dressed. Form the mixture into small cafies, tlien dip them into beaten "egg, tKen in" cracker or breadcrumbs, and fry them in boiling lard. Tho flavor of these fritters is somewhat like that of fried oysters. ' • Amber Soup.— Fry a large chicken with a small piece of pork and a large' onion.' Put them' into the soup pot with' two or three pounds of veal or beef, and a gallon of cold water. Let them simmer slowly for four hours, skimming very frequently. Add then a small carrot, a turnip, one stick of celery, two sprigs of parsley, four cloves, half a teaspoonful of small pepper-corns, and a litile salt. Let it simmer slowly for another hour, strain, and return it to the pot. Season it to taste with cayenno pepper and salt. Add the slightly-beaten whites and shells of two eggs, stirring well to the bottom of the pot. Let it tome to an active boil, then set it upon the back of the range. When boiling ceases, and it becomes perfectly still, skim it well, add a tablespoonf ul or more of caramel, and serve. Asparagus. — Cut off the white part of the stalk, and throw away, or reserve until another day, and boil with rice and some soup stock, pound the stalk, pour the whole through a sieve, season, and serve with fried bread, throw tho green heads of the asparagus in salted, boiling water, they do not require long boiling, put a teaspoonful of butter, a teaspoon of flour smoothly together, add ' half a cup of cream, beat thoroughly, add to a cup of water in which the asparagus was boiled, boil up, and serve. Tho asparagus should bo laid on toasted bread, and tho sauce poured over. Asparagus is nice prepared with beaten eggs. The asparagus being well cooked, tho water drained oft', a lump of butter added, stew over a quick fire, keep them turning, dredge in a little flour, a little white ; sugar, ' beat up the yolks of two eggs, pour over the asparagus a tea cup of water, boil rapidly, stir . in the yolks of eggs, make a pyramid of the i asparagus in a dish, serve very hot. Sweetbreads. — Throw them into cold water the moment they come from market, and let them remain an hour. Then throw them into salted boiling water, and let them boil about twenty minutes, or until tender. Throw them into cold water, and let them remain two or three minutes. After blanching them in this way remove the skin and little pipes, and let them remain on ice until you are ready to cook them. Put a teaspoonful of ; light brown sugar, and a teaspoonful of water i into a porcelain saucepan, and let it melt and i assume a rich brown colour, taking care, however, not to let it blacken or burn. Then add half a , teacup of water, and a pinch of salt. Stir this . caramel well for a few minutes, then pour it boil- ; ing hot over the well-beaten yolk of an egg. • Brush the sweatbreads over with this, and let 1 them dry, brush them again, and let them dry, and repeat this the third time. Then put them in i tho oven, with a little of the water in which they , were boiled, in the bottom of tho pan. Let them ■ bake until nicely browned, basting frequently. To fry sweetbreads, cut them into pieces the s>izo of an oyster, or fry them whole. Season with pepper [ and salt, egg and bread-crumb them, and fry them in boiling lard. Tomato sauce, stewed mushrooms, asparagus, green peas, maccaroni, etc., are favorite ■ accompaniments.