The housewife's referee

THE housewife's REFEREE Onions, Stewed Portugal. — Peel four large onions and put them into one quart of strong broth, with three-quarters of a pound of fine white sugar, and a pinch of salt. Put this into a stewpan, cover it close, and set it in the oven. They will require from six to eight hours' cooking. The broth should be reduced to quite a glaze. Parmesan Creams. — Take some little dariole moulds, chemise them with aspic. Cut some truffles in small shapes and in different devices, and arrange them in the jelly. When cold put in the following mixture : — Four ounces of Parmesan grated finely, a dust of cayenne, salt to taste, and stir all in half a pint of rich double cream. Fill the moulds with this, stand on ice, and when cold turn out and serve, garnished with the cherry tomatoes. Peas a la famille. — Wash and shell the peas, and without draining them put them into a stewpan with broth, a sliced onion, parsley, salt and pepper, some little pieces of ham, and some oil. Put on the lid of the pan and let all cook over a moderate fire, turning them from time to time to prevent the peas burning. Petits Pates aux Champignons. — Take some French rolls and with a round cutter, four inches long, cut out the crumb, but leave a bottom to them. Butter these inside and out, and fill them with a mince made with mushrooms peeled and mixed up roughly. Put them in a stewpan with some butter, the juice of a lemon, and a little mushroom ketchup. Let them cook till the mince becomes thick ; fill the little bread cases, and bake till cooked. Place a cooked cherry tomato on the top of each with a spray or two of parsley. Roll the cases before filling them in a little dried and finely chopped parsley. Petits Talmouses au Parmesan. — Line some tartlet pans with puff paste. Take two ounces of cream curd, one ounce of butter and beat them smoothly together; add two ounces of flour, one and a half ounces of grated Parmesan cheese, and not quite a gill of milk, and cook over the fire till the mixture does not cling to the sides of the pan. Take off fire, and beat well in two and a half eggs (or three small ones), one at a time, and fill the cases with this mixture. Plovers' Eggs a la Balfour. — Pound and press through a fine wire sieve the flesh of three fine anchovies, boned and skinned. Kemove the shells from six plovers' eggs, halve them longwise, take out the yolks and pound into a paste with the third of their weight of fresh butter. Then add the anchovies, a grate of nutmeg, a little Nepaul pepper and salt to taste, beat altogether thoroughly and fill the whites of the eggs neatly with the mixture ; this must be done very carefully so as not to break the white. Lay the eggs in little square-shaped paper souffle cases, put on each a scalded fillet of anchovy, and fill up the corners with chopped aspic jelly. Surround the dish with thin rolled bread and butter and tufts of watercress.