Hilda's "where is it?" of recipes

a quarts of White Stock. i Onion. 6 large mealy Potatoes. Some White Pepper. I oz. of Butter, rolled in > A little Cayenne, tablespoonful of Flour. Salt to taste. i teacupful of Cream, Put two quarts of white stock into a stewpan ; take six large mealy potatoes, boil and mash them until they are sufficiently soft to pulp through a sieve, with an onion boiled tender; add to the stock. Thicken with butter rolled in flour, and season with pepper, salt, and cayenne ; just before serving stir in the cream, and do not let it boil again. SOUP A LA REINE. (My own Recipe.) Ingredients. S quarts of nice White Stock (may be i Onion. boiled from an old fowl). Some Nutmeg. I cup of Fine Bread-crumbs. White Pepper. A large cup of good Cream. Put an old fowl in a stewpan with water enough to cover it well ; let it simmer for three or four hours ; if the water has diminished, add a little more Aot. About a pound of neck of mutton, or veal, may be added, and an onion. Let it boil till you have a good stock, skim well ; let it get cold, and strain. The next day, when it has boiled up, add the bread-crumbs, nutmeg, pepper, and salt, and, just before serving, the cup of cream. Can be served with toasted bread cut in dice. [illustration: S] SOUP (TOMATO)— SPRITZE— STEAK (PICKLED). SOUP {TOMATO). (My own Recipe.) Take about a dozen nice ripe tomatoes, boil quite tender, with an onion ; mash, and strain. Add to two quarts of good stock ; thicken with a pat of butter rolled in flour ; flavour with a green chilli, cut up, just before serving. SOUP {STRENGTHENING).— See Invalid Cookery. SOUP FOR INVALIDS.^See Invalid Cookery. SPRITZE. (Another Dutch SpecialitL) Ingredients. 3 lb. of Flour, i lb. Butter, lo Eggs. a bottles of Milk. Boil the butter and milk, stir in the flour and a quarter of a pound of sugar. Pour the paste in a dish, arid when cold mix ten eggs with it ; beat well till it drops clean off a spoon. Let it drop into a saucepan of boiling lard or fat in tiny balls. Fry a nice brown. Serve with sugar and pounded and sifted cinnamon. The old Dutch people had a tin through which they pressed the dough into the boiling fat (Another recipe says, one pound of flour to eight eggs, a quarter of a pound of butter, and one pint of milk.) STEAK {PICKLED). Lay two pounds of steak in a dish with sliced onions, half a dozen cloves, two dozen whole pepper, a bay leaf, sprig of thyme, marjoram, and parsley, a tablespoonful of salad oil, tarragon vinegar enough just to come up to the steak ; let it soak for twelve hours, turning occasionally. Then take it out, and grill the steak in a hot pan, turning constantly. Stew the mixture, add a teaspoonful of salt, and let the steak simmer in it, taking out the spices, etc., before serving in a hot dish. Enough for six people. STUFFING FOR TURKEY OR CHICKEN.— See Recipe for Turkey (Boiled). ■SWARTZUIR"— SYLLABUB— SYRUP (LEMON). "SWARTZUIR" (A homely Cape Dish.) Ingredients. S lb. of Ribs of Mutton 6 Cloves. 1 Onion. 12 Peppercorns, finely bruised, s oz. of Tamaripds. \ tablespoonful of Brown Sugar. Salt.