388 



THE GARDEN AND FIELD. 



November, 1913 



water till soft ; strain, and put in- 

 to basins of cold water tiU want- 

 ed ; then put each vegetable in a 

 clean dr\' cloth and swino them 

 round and round to dry them. 

 Put them in a salad bowl with 

 cold sliced potatoes, /peas, aud anv 

 other vegetables at hand ; sprinkle 

 with pepper, salt, fineh- chopped 

 onion, and parsley. Pour in two 

 tablespoonfuls of oil and one of 

 vinegar, toss lightly, and tnask 

 with mayonnaise sauce. 



— Apricot Cream. — 



Rub a pound of apricots through 

 a hair sieve. Dissolve an ounce of 

 gelatine in a little milk, whip some 

 cream till stiff. Mix all together, 

 sweeten to taste, colour a pale 

 pink with cochineal, and pour into 

 a mould. Turn out when set. 



— Rice Shape. — 

 Boil a pint of milk and an ounce 

 of sugar ; when boilinp stir in a 

 tablespoonful of ground rice and 

 anv flavouring preferred. Boil^ for 

 a quarter of an hour. Turn into 

 a shape. Eat cold with jam or 

 cream. 



— Chicken Patties. — 

 Mince some cold chicken and ^ a 



little cooked ham, moisten with 

 gravy, and add a few drops of le- 

 mon 'juice, also salt and pepper to 

 taste! Roll out some puff pastry 

 and stamp it into rounds. Lay 

 half the roiinds on greasied pattv- 

 tins. Brush round the edees with 

 beaten white of esr?, and put some 

 of the minced chicken on each 

 round ; cover with the remainino- 

 circles of pastry. Brush over with 

 white of eg'ir, press the edges 

 sli"-htlv together and bake in ^ a 

 qtiick over for about twenty min- 

 utes. Eat hot or cold. 



— Puree of Ve<retable Marrow. — 

 Peel and cut up two medium- 

 sized marrows, put them in an 

 enamelled saucepan with ran ounce 

 of butter, an onion, a little celerv 

 seed, a bay leaf, pepner corns, tied 

 in a muslin bag, salt, and enough 



The.<?e Heaters are very larcrely 

 u.sed by the Government, Public 

 Institutions, Hosnitals, and lead- 

 ing Citizens of the State. They 

 are High Recommended and giving 

 every satisfaction. 



Manufacturer of 

 Patent Bathheaters, Baths, Wash- 

 troughs, etc., 



139 O'CONNKTJ/ STREET, 

 NORTH ADELAIDE. 

 'Phone 3i9o> 



stock to barely cover the veget- 

 ables. Boil them till quite soft, 

 then rub through a sieve ; return 

 them to the saucepan and add 

 enough milk to make the soup the 

 consistence of cream. A little corn- 

 flour may be added to thicken if 

 liked. Serve with fried croutons. 



— Broad Beans with Sauce. — 



Boil the beans, remove the skins. 

 Put them in a saucepan with a 

 tablespoonful of chopped ham and 

 cover with brown sauce. Add a 

 squeeze of lemon before serving. 



— Duchess Pudding. — 



Mix a pint of milk with an oz. 

 of cornflour ; boil up ; add two 

 ounce of sugar and two table- 

 spoonfuls of c'rumbled sponge-cake. 

 Beat all well together, and when 

 cool add four well-beaten ecfsrs and 

 half a glass of sherry. Decorate a 

 mould with raisins and citron peel, 

 and steam the Duddino- in it for an 

 hour and a half. Turn out and 

 serve with custard sauce. 



— Custard Sauce. — 



Beat up an egg ; add half a 

 pint of milk and three lumps of 

 sugar : stir over the fire till the 

 sauce thickens, flavour with van- 

 illa, and pour round the pudding. 



— Meringues with Cream. — 



Beat the whites of six egsfs to a 

 stiff froth with six ounces of castor 

 suear. Put spoonfuls of the mix- 

 ture on waxed or buttered paper. 

 Allow a little space between each 

 Bake in a slow oven or in a good 

 moderate oven with the door left 

 oP'sn. When cold, scoop out some 

 of the centre of each merin p-ue, fill 

 with whipped cream, and join two 

 together, enclosing tlie cream be- 

 tween. 



— Green Gooseberrsi- .Telly. — 



Three quarters of a nint of water 

 to each pint of berri'?s. 'Simmer 

 until the berries are broken, put 

 them into a ielly bajr, and drain 

 overnicrht. Measure the juioe and 

 boil it quicklv for fifteen minutes. 

 Stir in an equal measure of sugar, 

 and boil steadily half an hour. It 

 should he thi.-'u readv to Pour into 

 'pIIi' p-lassps, but it is best to try 

 it first. Skim well while boiling. 



— Celery Soup. — 



Wash one head of celerv and 

 cut into pieces : simmer in two 

 quarts of stock for half an hour or 

 until the celerv is tender. Make p 

 thickening with four ounces of 

 flous, pour into the soup, and 

 boil for ten minutes ; then rub 



through a sieve, return it to the 

 saucepan, add half a pint of cream 

 or good milk, bring to the boil 

 again, and serve with fried crou- 

 tons. 



— Rice Soup. — 

 Melt four ounces of fresh butter 

 in a saucepan ; add half a pound 

 of rice, a pound of veal (cut in 

 pieces), half a pint of tomato 

 .sauce or four tomatoes sliced, 

 a chopped onion, a tablespoonful of 

 chopped parsley, some pepper, 

 salt, and cayenne. Fry in the but- 

 ter for ten minut'es ; add a pint of 

 stock or water, and let the rice 

 simmer until all the stock has been 

 absorbed ; then add enough stock 

 to reduce it to thz proper consis- 

 tency. Skim off the fat and serve 

 ver}^ hot. 



MRS. AGNES MINCHIN WRITES THIS 

 LETTER ABOIJ'n THE MARVEL- 

 LOUS EFFECTS OF CLEMENTS 

 TONIC (Adelaide Series No. 8). 



" This medicine was like the Olive 

 Leaf to me. It gave me hope, it gave 

 me stren^h. It made my blood richer 

 and purer. I can only thank your 

 great medicine for that splendid bless- 

 ing, health." 



Here is the letter in full. Read it. 

 Surely human suffering is painfully Il- 

 lustrated in this story : — 



" Frederick Street, 



" Rlverton, S.A., 17/10/'12. 



" CLEMENTS TONIC, LTD. 



Twelve months ago I suffered with 

 a bad form of liver complaint. that 

 made my life a misery. Life was a 

 burden, not a pleasure. I had bIHous 

 headaches and sitkness, and a feeling 

 like seasickness, and was as useless as 

 a sailor on a rough voyage. 



" CLEMENTS TONIC WAS LIKE 

 THE OLIVE LEAF TO ME— it gave me 

 hope, it gave me health. My liver and 

 digestion blecame perfect, and I have 

 not been troubled since with the bad 

 attacks of sickness. The medicine im- 

 proved my blood, it became rlioher and 

 purer. I took five bottles of CLEM- 

 ENTS TONIC, and this last six months 

 I have enjoyed the best of health. I 

 CAN NOW EAT AND SLEEP WELL. 

 AND EN.TOY LIFE. I CAN ONLY 

 THANK YOPR SPLENDID MEDICINE 

 FOR THAT GREAT BLESSING — 

 HEALTH. 



(Signed) "Mrs. AGNES MINCHIN." 



Many causes contribute to serious 

 periods of ill-health in women — and over- 

 work in the home, cares of mother- 

 hood, climatic changms, hereditary weak- 

 nesses, and functional ailments, are a 

 few of them. No woman, whether 

 married or single, should be without 

 CLEMENTS TONIC. It gives strength, 

 and it is always handy to get from 

 the Chemist or Storekeeper. Get tt . 

 and have health. — Advt. 



