RECIPIES.

Clutha Leader, Volume XXIV, Issue 1222, 3 December 1897, Page 7

RECIPIES.

Eggs for breakfast. — Poach as many eggs as you require carefully, and make them look as neat as possible on a hot dish. Make a sauce with -J-oz of butter -Joz flour, and J a pint of milk. When it comes to the boil, put in a tablespoonful grated cheese, and season nicely. Pour over the <"ggs, and sprinkle with a very little finelychopped parsley. It is better to make the sauce first and keep it hot, and then give- all your attention to the Baked Trout. — Clean and scalo the fish, season it inside and out with salt and cayenne, and lay it in a baking dish with pieces of butter ; bake until clone, basting with the butter that collects in the dish. When it is cooked lay on a hot dish ; work an ounce of butter with as much floor as it will take up, and stir it into the liquor in pan ; boil up ; season with anchovy essence, pepper, and salt, and a dessert spoonful of finely-chopped capers. Pour this sauce round the fish. Savoury Fritters. — Soak about one pound stale crust in cold water, then squeeze dry and break up with a fork. Boil one pound of onions till tender, drain well and chop finely. Mix with the bread crumbs, season well with salt and pepper, add about one tablespoonful of minced parsley, a little powdered sage, marjoram, or thyme. Form this into small rather thin cake?, flour well ard fry at once in smoking dripping. These art good for breakfast, and have the advantage of being prepared the previons day, or as an adjunct to cold meat for dinner. The same kind of dish may be made with tinned tomatoes if all the moisture be well pressed out. Onions, except in small quantity, would then be omitted. Rhubarb and Rice. — Now one can have rhubarb and rice and rhubarb and rice. The sour, green, pulpylooking decoction that is often served up as stewed rhubarb is very terrible. Cut up 21bs of rhubarb in inch pieces or rather larger. Put it into a big bowl with Ilb sugar. Put some whole ginger with it, or a thin strip of lemon rind, and let it stand all night. Pour the syrup into an enamelled pan — if possible, for an iron pan spoils the taste of it — and boil for quarter of an hour or till you think it looks syrupy. Boil the lemon rind or ginger with it. Now put in the rhubarb, and stew slowly until it is clear (with the lid off from beginning to end). Let it get cold. Put a rather stiff border of boiled rice round a dish, and put the rhubarb.