The Girls Own Paper, Vol. VIII, No. 354, October 9, 1886 | Page 6

sieve; put back in
the saucepan. Add nearly half a pint of milk, and pepper and salt to
taste. Cut a thin slice of bread in small dice; fry it in butter; put it in the
bottom of the tureen, and pour the soup over.
Stewed Apples.--Boil together a teacupful of cold water, a teacupful of
sugar, and a teaspoonful of lemon-juice; peel and core six small apples
as soon as the syrup is clear. Put the apples in and cook them over a
slow fire until they are tender. They must be turned while cooking, but
must not be broken. When cold sprinkle a little chopped almond on
each, or else a small piece of red currant jelly can be put on.
Fillets of Plaice.--Double the fillets, put them on a buttered tin, with
pepper, salt, and a squeeze of lemon-juice over each; cover with
buttered paper, and bake for ten or fifteen minutes; then put them on a
dish, and serve with following sauce round them:--Boil the bones of the
fish a quarter of an hour in a quarter of a pint of milk and water; mix a
good teaspoonful of flour with a little butter, cayenne, and salt; strain
the liquor from the fishbones to it, also the liquor out of the tin in which
the fish were baked; put into a saucepan and boil for a minute or two,
then, pour round the fish.
Cheese Fondu.--Melt one ounce of butter in a saucepan, stir one ounce
of flour in; when quite smooth, add a quarter of a pint of milk and some
cayenne pepper and salt. Stir the mixture over the fire until it is quite

smooth; then add two ounces of cheese grated--Parmesan is the best,
but any other cheese that is not blue and is dry enough to grate will do.
Turn the mixture into a basin, add two beaten yolks of eggs, and, just
before it is time to put it in the oven, stir in the two whites of the eggs,
which must be beaten to a stiff froth; then put the mixture into a
buttered tin large enough to hold double the quantity, as it will rise;
bake twenty minutes in a brisk oven, and serve immediately.
Breast of Mutton Stewed.--Take a breast, or, if too fat, a scrag of
mutton, brown it in a stewpan, add a sliced onion (which must also be
browned), then pour in enough hot water to cover the meat. As soon as
it simmers put in one turnip and one carrot cut into small dice, and a
small head of celery cut fine, or a shred lettuce, according to the season,
some black pepper, and some salt. Simmer for about an hour and a half
before serving; mix a dessertspoonful of baked flour with a little cold
water, and add it to the gravy. Skim, if too fat, before sending to table.
Cake Fritters.--Cut some thin slices from a stale cake, cut them in
shapes, dip them in milk, then fry them in butter; spread jam or
marmalade on the top of each, and serve them.
Brown Onion Soup.--Skin three onions, cut them in small dice; make
an ounce of butter hot in a stewpan, and throw in the onions, shaking
them about over the fire until they are golden brown (they must be
coloured very slowly, or some pieces will get too dark); when they are
brown, stir in a teaspoonful of flour, and add a pint and a half of liquor
in which meat or poultry has been boiled, or the same quantity of water.
Simmer for an hour, then rub through a sieve; put back in the saucepan;
add pepper and salt to taste, and, if too thin, mix a little butter and flour
together, add to the soup, and boil for three minutes before serving.
Spanish Rice.--Boil four ounces of rice, wash it in cold water, then dry
it before the fire. Put half an ounce of butter in a frying-pan; when quite
hot throw in the rice, fry it a light colour, add a dessertspoonful of
grated cheese and a little cayenne and salt. A dessertspoonful of plain
tomato sauce may be added or not. The rice must be served very hot.
Toad in the Hole.--Trim some neck of mutton cutlets nicely, or take

some cold meat or fowl and place in the bottom of a pie-dish that you
have first buttered. Then make a batter thus: take four ounces of flour,
mix one egg with it, add half a pint of milk and a little salt, put pepper
and salt over the meat in the dish, pour the batter in, and put in a
tolerably quick oven; it will take about three-quarters of an hour to
bake. Batter is best mixed