Graham guardian., 1912-01-12
GOOD ENGLISH DISHES
JOHN BULLS COOKING oFFERs
MUCH WORTH TRYING.
eeefstsak Pudding 10 Dish That
Would GO Well With the Growing
schoolboy or the Athlete
Potato Soup.

Potato Soup.
While the solid. savory plattsrs bs
loved Of our cousins over the sea com.
bine badly with the dyspepsia-ridden
stomachs that accompany American
nervous systems, there are others for
which our national cuisine would be
much the better.
Even the heavier combinations, as Of
meat and pastry, would be useful at
times II prepared as they are In the
best English kitchens. The golfer, the
baseball player and the growing school
boy, for instance. would welcome Eng.
lish beefsteak, pudding and would have
no cause to regret the solidity OF 1t aft.
erward.
THIS pudding requires a rich boiling.
pastry made Of Ave or six ounces of
suet and half pint OF water or milk:
or use one and half pounds of flour.
butter and water. Roll It out about a
quarter Of an inch thick and have the
pudding dish well creased before lin
Ing 1t with the paste The beefsteak
must be good an tender. Cut II into
slices about four inches long. Season
these. flour them and rol. tightly. FIJI
the pudding dish with them, leaving.
however. enough space for the water
which 10 to form the gravy.
Cover the tip with pastry, OF course,
and be careful to have the edges care
fully secured.
1t is steamed for four or FIVE hours.
and is served In the bowl. folded about
with napkin.
A variant OF this dish is beefsteak
and kidney pudding. a fine specimen OF
which requires two pounds OF tender
steak and two kidneys. Season the
meats to your taste. using salt and
black pepper.
Cut the steak into pieces about an
inch square and cut the kidneys into
eighths. Line the dish as above and
fill with the meats.
* Now pour on the water. Some cooks
sprinkle In a little -four to thicken the
gravy, but unless 1t is liked quite thick
this 10 not necessary. Let the water
come to within two inches Of the rim
OF the bowl.
Moisten the edges OF the crust, COW
er the top, press two crusts together
that the gravy may be imprisoned
safely and turn up the overhanging
paste.
Wiring out cloth In hot water. -four
It and tie up, the pudding. Have the
water boiling into which It goes. and
boil steadily for four hours. II water
must be added from time to time. this
must be added from boiling kettle
also. as II Is OF the utmost Importance
not to reduce the temperature of the
pudding.
When the cloth is finally removed
cut q round piece In the top Of the
crust to prevent the pudding bursting,
and send 1t to the table either with
napkin pinned around or in second
morsl ornamental dish.
Headers and admirers OF Mrs. Brown
Will remember that II there was one
dtih more than another that Brown"
vas partial to- It was a "weal and
am pie" Nor Is Brown alone Ia this.
His predilectlon for the said pastry
dainty is shared by many Engiishmen
OF hearty appetites.
Here is the rule Tor making II. A
pound and half OF filet Of veal cut
into squares. quarter-pound OF lean
ham also cut into small pieces, with a
tablespoon or thereabout OF butter.
Cover with water In a deep Die dish
and stew well. When II is tender add
two hard-boiled eggs cut into slices. a
small quantity OF minced parsley and
a suspicion Of thyme. Cover the dish
with thin pastry and bake.
English potato soup is both econom.
ical and savory. For II they boil mar.
row bones and strain on the stock.
TO this u added plate OF cut-up veg. |
etables, consisting of the following
mixture: Three onions cut fine, some |
potatoes sliced thin and one large car
rot grated. Add seasoning al for any
soup and simmer an hour or more.
strain and serve. Some add stalk OF |
celery and . bit Of cooked lean ham
% the original stock pot to give addi,
.ional flavor.
s For breakfast dish rAnglaise try
Dreaded sausages. Wipe the saucis.
sons very dry, dip in beaten egg and |
bread crumbs, put them in the fry
ng basket and plunge into smoking
lot fat. They require about ten min.
ties cooking. the heat being reduced
lfter the initial plunge Serve with a
'arnish OF little squares OF toast and /
resh sprays Of watercress.
Veal cake is good dish for an au.
omobile excursion or a picnic. For
his there are needed some slices OF
old roast veal, some cold ham, two
eggs. two tablespoonfuls
4 minced parsley, little pepper.
ONE good gravy or stock. Trim the
cal carefully and cut the eggs into
Ices. Procure a pretty mold. Ar
ange the veal. ham. paisley and eggs
n layers with little seasoning be-
ween each layer, When the mold IA
ull. all up the shape with strong
took or gravy. Bake for half an hour.