SOME USEFUL RECIPES.

Auckland Star, Volume XXXIV, Issue 89, 15 April 1903, Page 2 (Supplement)

SOME USEFUL RECIPES.

. JUGGED HARE. Required 1 hare, 1 pound beefsteak,: and £ pound of bacon cut into small pieces, season Avith' pepper. Put them in alternate layers in a jar; pour half a. tin of tomatoes and enough stock to y coyer it; season Avith herbs and spices. Cover the jar tightly, and put it up to the neck in a stewpan of boiling A?ater. Cook for about three and a half hours. When nearly«done strain the gravy, add salt, thicken Avith brown flour, and colour Avith a little browning if necessary; Forcemeat balls, which' have been pre-; viously fried, should also be put into tha gravy with the hare to finish cooking. . .STEWED RABBIT. Cut up in joints and wash a rabbit weig ing about. 21b; put into a lined saucepan, put |lb pickled pork, cut in slices into a dish, pour-warm water over it sufficient to cover it, let it remain 20 minutes, then put in with the rabbit; if the pork is put in Avithout soaking, the salt in it will turn the rabbit pink. Peel two medium sized Spanish onions, cut them in slices, put theinalso in the saucepan, pour over one pint cold water, cover Avith the lid, then stew yery: gently for one hour; mix 1_ tablespoonful flour in a basin with a little-Cold water to asmooth paste, then pour on a little of the rabbits gravy, stir well, then pour into the saucepan; stir so that it does not. become lumpy; simmer 10 minutes longer, then serve with mashed potatoes. . Cold roast fowl, seasoning: One onion, a blade of mace, a pint of water, handful of SAveet herbs, 1 teaspoon of Worcestershire sauce,-2 hard boiled eggs, I lemon, 2 tablespoons of flour, stale bread. Take the remains of a cold roast fowl and cut off all the white meat, which mince finely without any skin or hone; but put the bone and skin into a stewpan, with the onion, mace, herbs (tied up), and water. Let it stew for an hour, and then strain and pour off the gravy, putting in the table sauce. Chop the eggs very fine; mix them with the fowl and seasoning, also half a teaspoon of very finely minced lemon peel and 1 tablespoonful of lemon juice, the flour / made into a smooth paste with a little cold water, and let the whole just boil. Serve with sippets of toasted bread. BAKED BANANAS. Mix together J cup sugar, 1 teaspooa cornstarch and i teaspoonflflt. Stir into the above 1 cup water, and cook until the sauce boils. Add the juice of 4 a lemon. Butter a baking dish, peel 6 or 6 bananas, cut in half lengthwise, then, cut each half crosswise. Pnt a layer of bananas in the baking dish, pour over a little sauce, and so continua until both are used. Mix _ cup of cracker crumbs and J cup of melted butter ; and spread over the top of the bananas. Bake until tbe crumbs are nicely browned.—Mrs Louise M. Frothingham. SPRING CHICKEN ROASTED. t This, with salad and potatoes stewed in butter, makes a nice dish. Wash and rub off the skin of the potatoes, as for boiling.' Melt 2_0z.0.( butter in a stewpan, put in the potatoes, cover, and let them cook very gently, turning them oyer every few minutes for about half an .hour, ° r mii;a are quite tender. Sprinkle them with salt and pepper, and serve very hot. Boil some broken macaroni in stock till tender, being careful to put in a little salt. Chop an onion and fry it in loz of butter, add four sliced tomatoes, pepper and salt, and cook till tender. Dish the chicken, put the macaroni round and serve. A GOOD STEAK PUDDING. Line a greased basin with thin suet crust, cut 2 pounds of shin of beef or beef steak into thick, square pieces; remove the white part of a quarter of a pound of beef kidney. Mix a small teaspoonful of pepper, a teaspoonful of sahVand ft tablespoonful of flour, with some chopped parsley and chopped raw onion.' each piece of meat into this, put as lightly as possible into the basin, fill up AVittt Avater. Cover with suet crust, tiei over with a cloth, and strain for four hours. • Either turn the pudding out whole on a dish, or send to table with a serviette folded round the basin. Many people add a few. oysters to the above proportions.