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---r-.-ill!;j LORD FISHER'S…

MAN WHO 19 ALL BONE.

HELPLESS WARSHIP.

BLISSFUL IGNORANCE. •

JFUN AND FANCY.

! HOME HINTS.

USEFUL RECIPES.

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USEFUL RECIPES. MULLIGATAWNY Sotp.-Take a knuckle of veal. Set it on the fire with about oce and a half gallons of water, two or three turnips, a carrot, a few onions, a small spoonful of I whole white pepper, and a little salt. Blanch ( and beat a quarter of a pound of sweet I' almonds to a paste, mix them with two table-~ j spoonfuls of flour, and two small ones of J curry powder. Then mix with three gills of ( milk, add gradually to the liquor, and let it boil for half an hour. Strain before sending j to table. NICE WAY TO COOK FISHâTake a deep pie-dish, butter it well, and line thickly with J breadcrumbs or raspings. Cut the fishâpre- ferably cod or hakeâinto pieces, place into the dish together with some forcemeat, balls. I These must be small, or they will not be oooked. Then make some milk-and-flour sauce, adding a few drops of lemon-juice and anchovy essence to taste. Season the fish well with pepper and salt. Pour the sauceâsuffi- cient to cover fisb-int-o the pie-dish, sprinkle the top well with raspings, and bake in a fairly hot oven for one to one hour and a quarter. Cold boiled fish may be used as above, but in this case it must only be baked for half an hour, and the forcemeat balls must be omitted. FRIIID CHICKBN.-To judge the age of a chicken, bend the lower part of the breast bone; if it is soft and easily bent, the bird is young; if hard, it is old. Full-grown poultry have the best flavour. Fried chicken is a de- lightful dish. Take a young bird, split it down the back, taking care not to break the breast bone. Wash, then put into a frying- pan with hot lard or oil, fry brown 011 both | sides, dust with salt and pepper, then cover 5 the pan and push to back of stove, letting it f cook slowly for thirty minutes. Serve with gravy and fried potatoes.

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