The record., 1912-02-29
GOOD ENGLISH DISHES
JOHN EuLL'S COOKING OFFERS
MUCH WORTH TRYING.
Beefs.cak Pudding Is Dish That
Would Co Well With the Growing
Schoolboy or the Athlete
Potato Soup.

D. W mt VIZ Spiiu, SAW BiutiNih w
loved OF our cousins over the sea COM
binc 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 al
times il prepared as they are in the
best English kitchens. The golfer, the
baseball PLAYER and the growing school
10y. for instance. would welcome Eng
lish teefsteak, pudding and would have
TO cause 10 regret the solidity of it aft
crwa:d.
This pudding requires rich boiling
pastry made of five or six ounces ol
suet and half pint of water or milk
or use one and half pounds of -four
butter and water. Roll it out about a
quarter of an inch thick and have the
pudding dish well creased before lin
ing il with the paste. The beefsteak
must he good an tender. Cut ii into
slices about four inches long. Season
these. -four them and roll tightly. Flu
the pudding dish with them. leaving
however, enough space for the water
which is 10 form the gravy.
Cover the tip with pastry, of course
and be careful TO have the edges care
fully secured.
II is steamed for four or five hours
and is served in the bowl. folded about
with n napkin.
A variant of this dish is beefsteab
and kidney pudding. 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 Al
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 il is liked quite thich
this is not necessary. Let the watel
come to within two inches of the riy
of the bowl.
Moisten the edges of the crast, Gov
er the ton press twe-crusts togett
thst sae gravy may .6e irnprisonst
safely and turn up the overhanginf
paste.
Wiring out a cloth in hot water, fioul
IL and tie up the pudding. Have thu
water boiling into which it goes. an(
boil steadily Cor four hours. If watel
must be added from time to time, thi:
mus be added from boiling kettl,
also. as it Is Of the utmost Importance
not to reduce the temperature of The
pudding.
When the cloth is finally removed
cut round piece in the top of tn:
crust TO prevent the pudding bursting
and send it to the table either with /,
napkin pinned around or in a sccont
more ornamental dish.
Readers and admirers of Mrs. Brown
will remember that II there was, on,
dish more than another that Brown
was partial to" 1t was a "weal ant
| 'am pie" Nor is Brown alone in this
His prediction for the said pastr.
dainty is shared by many Englishmei
of hearty appetites.
Here is the rule for making it: 4
pound and half of fllet of veal GU
into squares. quarter-pound of leal
ham also cut into small pieces, with
tablespoon or thereabout of butter
Cover with water in a deep pie disi
and stew WELL When it is tender adj
two hard-boiled eggs cut into slices.
small quantity Of minced parsley AM
a suspicion of thyme. Cover the dis
with thin pastry and bake.
English potato soup is both econon
ical and savory. For it they boil maj
To this is added a plate of cut-up ves
etables, consisting of the following
mixture: Three onions cut fine, som
potatoes sliced thin and one large cal
rot grated. Add seasoning as for an
soup and simmer an hour or more
Strain and serve. Some add a stalk Q
celery and q bit of cooked lean har
to the original stock pot to give add
tional flavor.
For breakfast dish a rAnglaise tr
Dreaded sausages. Wipe the sauci:
sons very dry, dip in beaten egg an
bread crumbs. put them in the fry
ing basket and plunge into smokin
hot fat. They require about ten mil
utes' cooking, the heat being reduce
after the initial plunge. Serve with
garnish of little squares of toast an
fresh sprays of watercress.
Veal cake is good dish for an a,
tomobile excursion or a picnic. Fo
this there are needed some slices {
coli roast veal, some cold ham, tw
ha7d-boiled eggs, two tablespoonful
of Iainced parsley, a little peppe
lone good gravy or stock. Trim tn
veal carefully and cut the eggs int
siices. Procure pretty mold. A
range the veal, ham. paisley and egg
in layers with a little seasoning b.
tween each layer When the mold
full, fill up the shape with stron
stock or gravy. Bake for half an hou