Ladies' Column. RECIPES.

Waikato Times, Volume XXV, Issue 2060, 19 September 1885, Page 6 (Supplement)

Ladies' Column. RECI P E S.

. t li,t,m:d C'licrnv. — B">il cbickcn until very fender, cut the nicest pait3 into small biia, rfilivi t\\o rest with tlii bines to the tattle, hq<l bail until all fcbo jslly is ertraotej from Uipih. B'jn;n t^G ]"q.nr and Hkina off i,ho fat. lv^folvo and add enoi^'n to inako n. stiif jcl'y. Season wit'i caU and pepper. Place htird-boiled pg^^, cnt ia halves, around the edgo of the pans, with the round ends up, then fill with the chicken and strain the boiling liquor over it, and set it away to c»">ol. A very ornamental pyramid cap bg made by uuing different Bi/.od paaa, each smaller than th 3 other. Dj^orata tho top with a bouqaet of celory leaves apd floweb cut out of nu'kled beet.

Jeltjcd Tovoue. — OiO laipo boiled longuo, cold, two ounces of gelatine dissolved in onch&lf pint of water, ono teacup of browned v.ml gravy, one pint of liquor in which the tongue has been boiled, one tablespoonful of ou^ar, one Übleppoonful of burnt pugar for cohrinf?, threo tablospoonfula of vinegar, one pint 01 boiling water ; pat the aravv, liquor, Bu;ur and vinegar together ; add the barnt sugar dissolved in coli water; add tho dissolve! gelatiuo ftnd mix well, then straiu thioiij^h ll»nnel; cut. the tongue in slices as for Wjle ; let the j >lly cool and begin to toiAcu, wet a mould in coll water, put a httlo jolly in the boMom, tlwn a layer of mn^ue, more jelly and so on until the mould is full ; sat in a cold phce to harden ;to turn oui< dip tb.3 mcjld in bofc wakrfor an instant, invert upon a dlah and garnish with celery spi^i and nuifcurtiura flowers. Thiq ia a bandiomo dish and easily made.

H\m OooKLn in' Cir>];n. — rJt apint of cider n:i.l acup of bro.vn sugar into enough water to cover the ham ; boil threo hour?, nntil the akin will peel oil easily. Il'move the skin and cover with a crust of sugar, and bake in a alow oven three hours. Dissolvo a cup of sugar in a pint of cidor, nnd b.i 3 to the ham frequently white baking. If the cider is very Bweefc, usg legs sugar.

Chicken Samd.— Minca tho chicken One, chop the o«levy very fine. To oue measure of chicken talco one aud one-fourth measures of oelery. Make the dreeing of tho yolks of two eg^e — well beaten— one toaspoonful of mado inustftrd, nearly two of Bait, three fourths of a enp of vinegar, and three tablogpoonfals of oil, use batter if pif-f erred ; mix this dressing thiough the piepared chicken and celery, and sot on ice. This i 3 a \ery cool and delightful relish.

Shjiimp Salad —Take a cm or rnoro of shrimpy, as many aa preferred, chop them qnilo fine and mix with Icttueo ; make a dressing of four hard-boiled eg ;s, three tableapocnfu'i of bc&t salad oil, four tabltspoonfula of vinegar, yolka of two c'gga well boaterj, one tea°poouful of powdered augar, one of css:noo of o'lery, one of mad« mustard, one saltHpoonful of t<\H and one of pepper ; rub tne boiled yolkq to a powdoi?; add sugar, mustard, salt, pepper ; work up well with the osl ; put in (;riulnally; beat hard; stir in the vinegar; strain out all lump 1 ? and put over the fire and heat almost to boiling ; take & spoonful at a time from tho fire and boat into the whipped raw yolks ; ratarn to ths sauce pan and simmer bbwly for three minuto3, stirring all the t-mo ('lo not let it boil) ; put in the celery ogsenco ufter Uking from the fire; whpn perfectly oo!d mix through the* lettuce; garnkh with quarters of hard-boiled eg'js and leaves of lsttnce.