Home Cookery.

Waikato Times, Volume XXV, Issue 2099, 19 December 1885, Page 2 (Supplement)

Home Cookery.

1U Mi-,-, A fiKKxf)--, TiAeiiut Ar fin, J.niM'.i m,}i School, en' Poiir.-nc KroNO^r.

Ijii-j hyhL md Mnjplc dibh requires m u-li practice before it can be prepared to peifoct.on. An o'nclet should never be cooked until iust before it is required, mid should Mini be served at once on a very hot dish. I'lic mixing oi an omelet is indeed simple enough, biH not so tlic cookhng. lie ino=t particular about your omelet pin, and dous^ it foi auj thing but omelets; always keep it scrupulously clean. A bright and clear nio is also indispensable. Have jour dish hot bcfoic commencing to cook an omelet. Never bleak the c££9 until you are ready to u^ 1 uhcm.and then beat toum C Ask ly for si few minutes, so that the yo'ik rtnd white are thoroughly broken and mixed together. The flivounn^ which mny be given to omelets a-c %nned and nrtmcroH«. Whatever hcib, VL'.'Lltihlc. meat, or li*h be added to the eg^s gives its name to the omelet. Do not attempt i to use more or less than two e^gs when fiiit making an omelet, and never use more than m\ or seven ; better make two omelets with I five enrs each than one with ten c{™s. Nevei add milk or liquid to the eggs, 09 it te liable lo make the omelet tough, heavy, and flat.

A imam omelet. — A piece of butter the si/o of a small egg, three egga, pepper nn-1 salt". Creak the eggs intaa basin, beat llicm lmskly, and add pepper and salt to ta~te Plar^ "a small omelet pan over the fire, and put in the butter to melt without becoming cjlouicd. quickly remove scum, and pour the boat en cyrs into the hotbnt'er. Hold the handle and keep the pan revolving over the (ho until the omelet mixture looks nearly the consistency of cream ; let the pan then rest over the fire for about a minute, swiftly slide a broad pliable knife or a Blice under one linlf, and fold it over the other half to form an oval shape, trim the edges neatly, and tilt the pan so that the lower side of the omelet may become of n golden brown colour, and it will then bo ready. Reverse the pan over a hot omelet dish, and mtvo quickly with the brown side uppermost. The omelet should be biown and firm on the outside, but soft and creamy inside when broken. All omelets should be thick in the centre, consequently the size of the pan must be regulated according to the number of eggi to be used in making the omelet.

Omelette aux tomates,— Three eggs two tomatoes, one clove of garlic, popper and salt, n squeeze of lemon jnicc, half an ounco of butter. Rub the basin into winch the csjgs are to be broken with a clove of gailio, bieak the eggs and beat them oriskly, peel the tomatoes, and pa»s as much of the pulp as possible through a hair sieve into tlic basin containing the eggs, add pepper and salt to hi«te with a little lemtrn juice, mix thoroughly. Melt the butter in an omelet pan and cook the omelet as directed above.

A cheksb o"ueli:t. — Three cggq, two ounces of grated parmesan cheese, ,1 little mustard, ceyennc pepper and salt, one ounrc of butter. Beat the eggs, add the condiments and cheese, and mix lightly. Melt the butter in a clean pin, skim away the froth, pour in tho mixture, and cook the omelet. Turn it on to a hot dish, sprinkle a little grated cheese over nnd around it, and serve very hot.

Omelette aux Fin-j;<3 llunru;<3.— Four etrgs, pepper and salt, one ounce of butter, one table-spoonful of assorted herbs very finely minced. The delicacy of this favon'nte omelet will entirely depend upon the mixture of the heibs which must be loft to the judgment of the operator ; for instance paisley, tbyme, chervil, chives ami cress, may be mixed ; but one flavour must not predominate over the other ; again only parsley and thyme may be nsed, or a faint suspicion of Shallot or onion with cress; and at another time a' pinch of spice, but tho palate mmt be the director in all cases. Beat the cges with the pepper and salt carefully mis in the flavourings and proceed to make the omelet as befoi'3 dueclcd.

'OVELKTTR ATJ JAMBOK.— Minoc rcry finely one lango tablcspoonful of lean bam. halt a tablespoouful of parsley, add this to four well beaten cj™p, and season with mustard, pepper, and n very little salt (the ham will sometime 8 ! yield sulTificnt salt to (Uvonr the omciet). Melt one ounce of butter in an omelet pan and proceed to cook your omelet. A little minced cold chicken, or veal with n squeeze of lcinon juice ftdded with tho minced hara will make adclicioubly flavouied omelet.

A Sweet OMrxuT.— Five .yolks find thivo whites of ogarp, one tablespoon ful of pounded siiEjar, oancc of butter. Beat tho cjrqjs until fiolhv. add thesu^ar. Melt the butter in fin omelet pan, pour in the mixture, and cook in the fcanie manner n<s for a snroury omflet, turn it on to a hot dKh, and spnnkle over seme pounded bii^ar before serving.

A Cjik\p Stew you tor Wis'tlr.— Cat a pound of kan beef into plicva. d>p each quickly inlo vinegar an-i water (eqaal part?) ; put them into a ste<v jar in alternate layerH with eairotfl, onions, and celery, half a ponnd of each cut Rirmll. Bring to the boil, then add a tcacupfiil of col<l water; again bring to tbo boil; then n'ir in an ounce of wctl-^herl lice, and suliijient salt ami pepper to Peason nicoly. Return to the oven and sinmer Glowly for three houro or more, until tho whola is tpnder. If th^se direationß arp folHwed a d^liciious, eeonomioil dinner will be ths re°ult.

llot Sandwich.— Tim is an escsllent way of using up cold meat of any kind ; it may he either boiled or roasted. Cut it into thin eliceo, and free ftn oqual q nntity of ruikl bacon fiom rind, firuise a baking tin, and covfir the bottom halt an inch tliiok with mi^bed potatoes nicely seasoned ; then put in a layer erf the roeat, npiinkled with Bait and pepper, a pinch of hcrb3, and a little Riavy ; next, RomeslicH of bacon, and bo on until tho dish ia fall. LH the top be potatoes; cover with bread cruiaba c.yd biti of hatter, and bake until nicely browned. A plain gravy made from the bonoa of the meat, thickened a little, should bi served with this.

To Cunr, (hruicn Frvrnr.Rs —Hold over a rimp 1 ) or Btovo, not near enouoh to burn ; withdraw and nhako ont, repeating fcta proocstj until sufiiciently curled.

Si'ovoK Cakes — For a sponge cako, beat until li^ht the yolks of five egg*', then add to them half a pound of pouudcd loaf sugar, and beat vigorouilv for n few minutPi ; then mix with it tha whiter of tha egg«, first vrhisknd to ft froth. lastly, add cix ounces of flour, qui*o dry ; it ou^ht to be sifted, to ensure freedom from lumps. It should bo put in gradually, and stirred rb lightly as poisi'ole ; in this Ji«?3 the secret of a good ppango cake. Ttia yratod rind und juice of half a lemon, put in with the cges, will be found a great iru provpiTinnt. Balie in a tin lined with white pip<T, buttered. The oven should bo of a good host, though not fierce. This will answer for " upoDga cake sandwiches." The mixture should bo pourod, ft quarter inr-h Jeep (it will rise to half an inch), into round, shallow tina. Whpn biKcd, epre^d jam betwoou two, and cut into trifiDglpp. GiuiEXfivon T\nTL T ;r-..— Thi3 deHcioua fruit may now ba bought ot a moderate prioe, either bottled or tinned, the syrup from which should ba poured off and boiled, with ranre eu^ar if necessary, and half an ounco of Rclatine to each pint, eullhient to " jolly " when cold. Bike Iho tartitt* in rather dcrp patty-pity;, and iuto each put half ft greengage with tho kernel laid inwide; th<n fill up with pyrup, and leave until cold. Tho effect will will bo very pretty, and if the syrtjp is colourrd with a few drops of coohincal will bo prettier still. Any other kind of plums, as woll as peaches and apricots, may be used in (ha same way.