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CLEANSING THE HAIR.

NICE DISHES.

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NICE DISHES. MEAT PIE WITH POTATO CRUST. Take six boiled potatoes, ilb. of cold meat, 3oz. of butter, one egg, one teacupful of meat essence, pepper and salt to taete. Mash the potatoes, add salt, butter, and the beaten yolk of the egg, beat all together lightly with a wooden spoon. Cut the meat into thin slices, trim off fat, season with pepper and salt.. Spread a layer of the mashed potatoes on a pie-dish, lay in slices of meat, pour over meat essence, add the rest of the potatoes, smooth over with a knife, and bake in a moderate oven for half-an- hour. Serve very hot. FISH RISSOLES. Take the remains of cold fish or some tinned salmon, breadcrumbs and e, seasonings of cayenne and anchovy sauce, lard or butter for frying. Flake or mince the fish finely (if tin be used h. it be free from moisture), mix it with one-third of its propor- tion of breadcrumbs, moisten with a beaten egg, and season to taote. Make into balls or rolls, dip in beaten egg. then in fine dry bread- crumbs, and fry a bright golden brown. Serve with cut lemon and parsley garnish, but a very nice accompaniment is some thin brown bread and butter. Time, five minutes to fry the :ris- soles sufficient for four persons; seasonable at any time. GROUSE PIE.—Fill a pie-dish w't|Va' „e „NJ layers of beef steak, kidney, mushrooms, and hard-boiled eggs, seasoned with f onion and a little pepper and salt. Th<?n tak a brace of grouse—old birds whicn are too toug for roasting purposes being excellent lor tins purpose—pluck and cleanse them, and then split each bird down the back. Lay them on the top of the steak and other ingredients, and cover with good pie-crust and place in the oven till baked. When rcadv. take off the crust and re- move the grouse, filling up the space with good gravy, in which a little gelatine has been dis- solved. Replace the cover and serve the pie cold, the flavour of the grouse imparting a par- ticularly delicate taste. GROUSE Soup.-Take the remains of any cold grouse, remove the meat, and place the bones and trimmings in a quart of good stock, and boil for an hour and a-half. In the meantime pass the meat twice through a mincing machine, and then pound it in a mortar. Then strain the soup, and add it to the grouse puree, sea-soning with a spoonful of mushroom ketchup, pepper, and salt to taste. Thicken the soup with ioz. of butter made into a paste with browned flour, and serve with tiny balls of forcemeat. i

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——-4 CHESTER. MOLD, DENBIGH.…

RHYL, ST. ASAPH, AND DENBIGH.

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