RECIPES.

Auckland Star, Volume XXX, Issue 8, 11 January 1899, Page 3

RECIPES.

Consompie RoyaL-^Take the yplk? of six eggs, a pinch of mace, half tablejspponful, of salt, a small pinch cayenne pepper, and beat well in a bowl, adding half a pint of sweet cream. Then strain, prepare six small tin cups well greased and dusted with bread or cracker dust, and fill them with the above batter. Set the cyps in a pan, filling the same half full of boiling water and set the pan in the oven until the batter becomes, firm, which takes about fifteen minutes; turn them out, let them get cold, cut them in slices, lay them in the soup tureen, pour over them one quart of hot Consomme and serve.

Mayonnaise Dressing.—The amount of oil used in mayonnaise dressing is not affected by the quality of the oil. It is determined, however, by the coldness of the oil. A thin, cheap oil might possibly separate more quickly from the eggs,, but the greatest objection would be the liquid cc-ndjtion of the mayonnaise. As a rule, three eggs will easily hold one quart of oil if it is cold and good; one will do the same, providing you add with. each gill of oil a tablespoonful of vinegar, a drop at a time.

Coffee Ice Puddingy-Pound 2oz fresh roasted coffee beans in a mortar-,' bijt do not reduce them to powder. Put them int a pint of milk with 6oz loaf sugar. Boil up, then leave it get cold, strain it on to the. yoke of six eggs in a double saucepan, and stir oyer-the fire till the custard thickens. When quite cold work into it one and a*half giljs of cream whipped to a froth, freeze it, lay it in a plain mould, and set in ice till wanted.

This dish if properly made may be given to children over six years of age. Fpr an invalid, however^ or a younger child, omit the whites of the eggs, using the sauce with the hardboiled yolks sptfnklsd <?ver,