Magazine.

Gisborne Times, Volume XXVII, Issue 2449, 13 March 1909, Page 12 (Supplement)

Magazine.

HOUSEHOLD RECIPES Marrow Jam. —Take one pound ot sugar to ©very pound of Out the marrow into pieces two inches square.; add the juice and the rind cl four lemons', (cut very small), ami place in a preserving pan to stand lor twenty-four hours. At the end 01 that time add three ounces of bruised ginger and a quarter of an ounce, of chilies in a muslin bag. Boil the whole for one and a-lialf hours, and j just add half a-pound of candied peel cut into strips. The proportions given are for making twelve pounds of marrow ink) jam. Apricot cream. Required: A small tin of apricots, one ounce of leaf gelatine, three ounces of castor sugar, half .a pint of cream, one taolespoonlu] of lemon juice, about a gill oi clear, sweet jelly, a few pistachio nuts. Decorate a mould with clear jelly, setting in it a few neatly cut pieces of apricot and chopped pistachio nuts. Rubb enough of the apricots through a hair sieve to make half a pint of pulp. Put a gill of the apricot syrup in a saucepan, heat it, and dissolve the gelatine in it; then add it to the strained lemoni juice. Whip the cream until it will just hang on to the whisk; and add it and the sugar to the pulp, and mix lightly. When the /gelatine is cooled a little, strain d into the cream, etc., and mix quickly. Pour the cream into the mould, and leave it until it is set. Then dip tlie mould into warm water, and turn it out carefully. Put a border of chopped jelly round it if there is sufficient, left. Lamb Cutlets and White Sauce.— Take six cutlets; trim them evenly, and fry them in a saucepan with a little butter. Then, put them on one side (wrapped in paper to take olf the grease) while you prepare the following white sauce:—Take two ounces of salt butter and beat it up with .a tablespoonful of flour, mix into a thin paste with water. A brea'kfastcupful of white stock, to which a tinely-c'nop-ped shallot has been added, must then be put in the stewpau with the butter and the flower,- and the whole cooked until done, stirring all the while. If you can obtain a few mushrooms add them to the mixture. Salt and popper to taste, with a knob of white sugar, must he added. When the sauce is cooked, place the cutlets, which have been kept hot , on a very hot dish, and pour the sauce over them, placing three-cornered sippets of toast round the edge. Mutton cutlets can he prepared in exactly the same way. Gravy Soup.—Required: About two pounds of shin beef, a lew bones, one large-carrot and turnip, two onions, half a stick of celery, a bunch of parsley. and herbs, three pints of cold water, one ounce of beef dripping, salt and pepper, one large tablespoon! ul of small sago. Cut the meat into very small pieces, and chop the hones, taking care to remove any marrow. This will do to serve on toast .as a savoury for breakfast. Mc-lt the driping, and fry the meat and bones a good brown. Next drain off all the fat, taking care to keep back all the gravy ; add the water and teaspoonful of salt; bring it to the boil and skim it carefully. Wash and prepare the vegetables, and cut them into large dice; add them to the water. Put on the lid and let tlie contents boil gently for about three and-a-ltalf to tour hours. If the liquid is reducing too much add a little more water. Strain it into clean basin, and leave it until cold. Then skim off every scrap of. fat. When ready to use, pour it into a clean saucepan, bring it to the boil, shake in the sago, and let. it boil until it is clear. See that the soup is nicely sea. soned, and serve it in a hot tureen. Hand with it some small dice of toast.

Stewed Outlets with Tomatoes.— Required: About two pounds of best end of neck mutton, one pound of tomatoes, one small Spanish onion, one carrot, a little stock or water, salt and pepper. Cut the. neck into small, neat chops, trimming off all but a narrow rim of fat. Fry quickly for a few seconds on both sides. Put them into a stewpan with sliced tomatoes, onion, -and carrot ; pour in about half a-pint of stock; put on the lid, and let it simmer gently at the- side, of the fire or even in the oven for about- one and a-half hours. Lift the chops on to a dish, and keep them hot while you rub the tomatoes, eld, through ia sieve. Reheat the puree, as it is called, season it carefully, -and if it is too thick add a little stock or water and meat extract. Arrange the cutlets in a circle on a hot dish, and pour the sauce round, or, if preferred', serve the mutton in a casserole. N.B.—li liked, the dish can be garnished with inch-long lengths of nice-boiled macaroni or cooked haricot beans.