Papurau Newydd Cymru

Chwiliwch 15 miliwn o erthyglau papurau newydd Cymru

Cuddio Rhestr Erthyglau

6 erthygl ar y dudalen hon

» USEFUL RECIPES. !

Newyddion
Dyfynnu
Rhannu

» USEFUL RECIPES. MUUIOITAWSY SOUP.—Take a knuckle of veal. Set it on the fire with about one and a half gallons of water, two or three turnips, a carrot, a few onions, a small spoonful of whole white pepper, and a little salt. Blanch and beat a quarter of a pound of sweet almonds to a paste, mix them with two table- spoonfuls of flour, and two small ones of 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 io table. t NICE WAY TO COOK FisH.-Take a deep pie-dish, butter it well, and line thickly with breadcrumbs or raspings. Cut the ferably cod or hake—into pieces, place into the dish together with some forcemeat balls. These must be small, or they will not be oo,oked. Then make some milk-and-fiour sauce, adlling r. few, drops of lemon-juice and anchovy essence to taste. Season the fish well with pepper and salt. Pour the sauce-rmfll- eient to cover fisli--itito the pic-dish, sprinkle -the top well with raspings, and bake in a fairly hot oven for 'one to one hour and a quarter. Gold hoilcd fish may be used as above, but. in this case it must only he baked for half an honr, 4and the forcemeat balls 1 must, be omitted. FRIED CHICKEN.—To judge the ago 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 p"i>Ury have the best flavour. Fried chicken is a de- lightful dixh. Take a young bird, split it j down 'the back. taking care not to break the bnast bone. Wash, then put into a frying- I pan with hot lard or oil, fry brown on both j Bides, dust with salt and pepper, then cover j the pan mid push to back of stove, letting it j cook slowly for thirty minutes. Serve with J gravy and fried potatoes. I

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THE VALVB OF CREAM.

FUN AND FANCY. .

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