THE GAKUKiN AJ^D FIELD. 388 



# Xried Recipes ^ 



January, 1911 



The sht'ot is not removed. Her 

 east ]nirloiir windows opon out 

 over the side walk, and when a 

 dusty siH-ll comes on the sheiet is 

 ag'ain retaim-d. W'c all know that 

 the ordinarv wool or felt cover is 

 a veritable dust strain-er, and 

 that new domestic article is al- 

 most airtight as well as dnst- 

 proof ; hence the protection is 

 plainlv understood. The idea of a 

 domestic cover nvay not sound ar- 

 tistic, vet this one was so grace- 

 fully pinned that it was more or- 

 namental than unsi'rhtlv. It occurs 

 to me that more fastidious siirls 

 mi»-ht make these protective covers 

 of white duck or imitation linen, 

 work coarse fissures or borders in 

 coarse stitch, u.sinjr white thread, 

 or simplv fmi.sh the edsje with 

 cotton or brown linen frinsf©. 



— To Make Bay Rum. — 



Infuse 2\h. of fresh bay leaves in 

 I g'allon of white rum. Let it 

 stand for a month. Stir the leaves 

 occa.sionallv bv rockrne the jar, 

 which must b? kent ti<rhtli' corkad 

 the whole time. Afterwards strain 

 off and bottle. 



— Month Wash. — 



For the sore mouths from which 

 infants and voung- childreti often 

 suffer the followinjr is an exoell^.nt 

 remedv : — Boak a little sa-^^e in l'Oi 

 watdr, strain it, and add to half a 

 cup of the liquor a smair ninch of 

 nowdered alum or borax. Sweeten 

 it with a spoonful of honev, and 

 bathe the riiouth frerireutlv with 

 the syrup. 



Save all oranire and emon oeels 

 and place them in a saucapan filled 

 ^^•ith sufficient weak s'- rup to cover 

 them on a verv slow fire. Leave it 

 to simm'er slowlv for some hours, 

 and reoeat for two or three even- 

 inirs (when the kitchen fire is slow* 

 making- the svrup str oncer each 

 time, till transparent and tender. 

 Place in a tin box and use as rer 

 quired. 



KALGOORLIE - HOTEL 



HINDLSY STREET. 



CHABLES HONES, Proprietor 

 (Late of Theatre Boyal Hotel). 



Good aoeommodatioB for Country 

 viiiton. Tariff, 28/- per week ; 4/6 

 per d»y. 



Bada, l/« per aisht. HmU V- 



— Potato Souffle. — 



Bake some pood larjre ])Otatoes 

 in their skins. When done scoop 

 out the llourv part and rub it 

 throucfh a sie\e ; vvciii-h it, and to 

 each pound of potatoes add four 

 ounces of sifted sujrar, four ounces 

 of butter, a pint of hot milk, and 

 the f^ratcd rind of a lemon. Beat 

 till finite smiooth ; add the volks 

 of eirirs and the whites beaten to 

 a stiff froth. Ha\^e readv a cake 

 tin well buttered ; tie buttered 

 paper rotmd it outside to come 

 hijjh, and so prevent 'the souffle 

 from overflowinir. Bake in a cjuick 

 oven for twenty minutes. 



— Salmon with Mayonnaise 

 Sauce. — 



Lift some salmon out of the tin 

 verv gentlv so that it may not 

 break into small pieces. Drain, 

 sprinkle w th a little pepper, and 

 (jcoveir with mayonnaise sauce. For 

 this break the .volk of an into 

 a Duddinjf basin, add a pinch of 

 salt, pepper, and dry mustard ; 

 pour in drop bv drop some sfood 

 salad oil until the mixture be- 

 comes quite thick, then di ute it 

 to the consi'stencv of thick cream 

 with vinegar. 



— Custard Tart. — 



Line a lar'^e nlate with pas- 

 try, either puff ctr short crust. 

 Beat up three eep's, strarin them 

 to a pint of milk, sweeten and 

 flavour to taste. Bake in a mode- 

 rate oven for about three-quarters 

 of an hour. 



— Fish Cakes. — 



A tin of salmon will make nice 

 cakes. Mix it with an equal quan- 

 titv of mashed potatoes, season 

 with pepper, salt, cayenn-^, finely- 

 chopped parslev, and moisten with 

 a beaten-up e^T. TTorm into balls 

 of equal size, and flatten these into 

 cakes. Rp'? and bread-drumb, and 

 frv in deep, hot fat. Garnish with 

 par.slev. 



— Maud Puddine- — 



Cream two otmces ol butter, add 

 oHiarter of a pound of castor su^ar, 

 four eetrs, and beat for ten min- 

 utes : stir in six ounces of sifted 

 flour, and add a little milk if ne- 

 cessary. Bake in a buttered 

 mould, hollow in the centre. When 

 the puddinp- is cold turn it out. 

 pour the svrup from a tin of 

 apricots over it, so that it may 

 soak through, and pile the apri- 



cots in the centre ; cover with 

 whipped cream'. 



— Fish in Sauce. — 



Flake up some cooked whitie fish, 

 ha\'ing first freed it from skin and 

 bone. Mix it with white sauce, 

 and a well-beaten egg. Form into 

 cayenne. Put the mixture into a 

 fi,re-proof dish, sprinkle over with 

 bread-raspings and small pieces 

 of butter, and bake for fifteen min- 

 utes. 



— Meat Cake. — 



Mince any cold beef or beef- 

 steak, and mix it with an equal 

 weight of bread cruni'bs ; add a 

 little verv finelv-chopped onion and 

 parslev, a little stock, seasoning, 

 anh a well-beaten e"-<T. Form into 

 a cake, and fry in dripping. About 

 an ounce will be sufficient. This 

 may be served with or without 

 brown sauce. 



— Victoria Soup. — 



Take half a pint of lent Is, a 

 quart of stock, an ounce of butter, 

 a bunch of herbs, fried croxitons, a 

 gill of milk, some boiled green 

 peas. Soak the lentils overnight 

 in cold water, put them in a stew- 

 pan with the butter and bunch of 

 herbs, and fry for five minutes over 

 a trentle heat ; add the stock, and 

 cook till the lentils are cijuite soft. 

 Remove the herbs, and pass the 

 soup through a sieve ; re-'heat, add 

 the milk, seasoning to taste, and a 

 pinch of powdered mint. Put in 

 the fried croutons and peas at the 

 last moment, and serve. 



— Tvobster on Toast. — 



Melt an ounce of butter in a 

 small saticepan, and put two 

 ounces of tinned lobster through 

 a wire sieve : add the volks of 

 two eggs to the butter, and stirr 

 well over a rentle fire for a minute 

 or two till the 'ago-s ha^'e thicken- 

 ed and the mixture is hot, but 

 not boiling : then stir in the lob- 

 ster and a tablespoonful of cream. 

 Season well with pepper, salt, and 

 cavenoe. Make a l^ir^^e ' slice of 

 toast, cut it into finqrers, cover 

 each finger with a thick l^ver of 

 the preparation, and put into a 

 hot oven for two or three min- 

 utes. Serve at once. 



— Collared Tongue. — 



Trim the tongue, rub it over 

 with salt, and leave it for twenty- 

 four hours. Wash Aff the salt, and 



