Hilda's "where is it?" of recipes

and rolled up and cut in halves, and gently laid in the sauce, not to break them, for a few minutes. Serve nicely in an entrie dish, and garnish with the pancakes cut in rings. Should the gravy in which the chicken has stewed require thickening, whisk up an egg with a squeeze of lemon, stir it into the stock quickly after the chicken, etc., has been dished, and pour over the whole. Very good. [Note.—"Poffertjes" is an old Dutch Pudding Recipe worth preserving.] "POFFERTJES." Ingredients. A lb. of Butter. i pint of Milk or Water. j lb. of Flour. 6 Eggs. I lb. of Lard. Add the butter to boiling milk or water, then stir into it the flour gradually over the fire till it ceases to adhere to the saucepan or spoon ; let the mixture cool on a dish, then stir in the egg, yolks and whites whisked separately. Put the lard into a saucepan ; when it boils well, put lumps of dough about a teaspoonful at a time into the saucepan, keeping the puffs down with a skimmer (as they will rise to the top of the fat) till they are a light brown colour. Serve hot with white sugar. QUAILS. Quails are very plentiful at the Cape in October and November. They arc generally cooked in a baking-pot — the old Dutch way. Cut ofif the wings at the first pinion, leaving the feet ; pass a skewer through the pinions and wings ; cover the breast with a young vine leaf and a slice of fat bacon. Bake a nice brown. Serve on buttered toast, with good gravy poured on them. Bread sauce can be served with them. Note. — In some Cape houses curried quail is considered a great delicacy. QUINCE "SAMBAL." (A Green Chutney. Malay Recipe.) Take two or three greenish quinces j peel and quarter them; a few slices of onion, a green chilli, and some salt. Pound all these in a mortar, and serve with roast or curry. A very good condiment. ■99 RAGOUT OF COLD DUCK OR TURKEY. (Malay or Cape Dish.) Cut up the remains of cold duck, etc. ; make a little stock of the bones ; flavour with cayenne pepper, mustard, tomato sauce. Cut a large onion into small pieces ; fry (or "smoor," as they say in Dutch) in boiling fat or butter. Mix with the stock, which can be thickened with a little brown flour. When this mixture is boiling, add your pieces of cold duck, turkey, or chicken. After being slightly browned, pour the savoury mixture over them, and let the whole simmer for a quarter of an hour till thoroughly warm. RAGOUT (TONGUE). (From Miss Becker. German.) Boil a fresh tongue for two or three hours, with two dozen whole peppercorns, a small piece of ginger (pounded), two bay leaves, a spoonful of salt. When nice and soft, take out, peel and cut in thin slices. Then take a quarter of a pound of butter, two spoonfuls of flour ; stir with the butter over the fire till nice and brown ; stir into a cup of the soup that the tongue has been boiled in, one glass of madeira, some cayenne pepper, some potted mushrooms. Simmer the tongue in this mixture for a few minutes. Serve with croquettes made of minced meat, nicely seasoned, rolled in bread-crumbs, and fried in a pan with boiling fat. Garnish with small potatoes, boiled in their jackets, then peeled and fried in bread-crumbs and lard. A very nice entrde. 2 03 R] RIBS OF BEEF (BONED SPICED)—RICE (YELLOW). SPICED RIBS OF BEEF {BONED). (Home Recipe.)