TESTED RECIPES.

Auckland Star, Volume XXXVII, Issue 254, 31 October 1906, Page 8

TESTED RECIPES.

Savory Omelet.—Having broken. t h« eggs into the basin, add a DU w.w „! salt and a little pepper, a- *£££* of chopped parsley, . and quantity of chopped ham. Chop finely, enough Spanish onioa to, W upon a threepenny piece, put-it the pan with a little butter, and it for a moment until it assumes ™ veiy light colour, but do not let £ burn;, if it should do so, thro£ ' f away, wipe out the pan and sta* afresh- When the onion is readybeat up the eggs and proceed as for* D ki» omelet. • >""« Home-made wine.—l have bw asked to describe how riubarl wine may be made at home, »« a- writer in a contemporary Tak» three or four large bundles of rhubarb wipe the sticks with a clean 2 cloth; cut off the leaves and roouTwaf cut the fruit into half-inch pieces? |£t these into a large «artheriware bovd or a quite clean wooden tub; fill thu about a third full with-the fruit/ cover with cold water to nearly the top. Let it stand, well covered to keen out dust, for five days, and at the end of this time pour it through a wire sieve into another bowl, throwing away the rhubarb remaining. , Then measure \ the liquid, and for every f6ur quarts allow 3|lb of lump sugar. Add this to the liquid, cover over, and leave it ior three or four days, stirring it tvHee a day, until the sugar is thoroughly absorbed. Now you will want a cast, in which spirit has been (this need not be washed) or large stone jars. jour'in your liquid, and for every gallon vyou have cut two lemons ia quarters,;. two pieces of root ginger, and a few red pep. pers; then cork very securely. Look at it once a week, and when it $as dons working or bubbling, colour it-with burnt sugar until it looks like;skerry. The burnt sugar is made by puttjrig Jl}J of loaf sugar in a small saucepan, mat it, and then let it boil until it is * dark brown, without being black; then add a gill of water, and boil until it jscthidc. Add this to the wine till you have a good colour. Then cork it, "ssal ifewita sealing was to keep out all air, and'put it in a cool., dry place for sis mont&.-or more—the longer the better. AtHhe end of this time strain the' wineitiraugfc a fine hair sieve and pour into cleailjpt. ties, corking these well and covering Jte corks with wax or resin. When; usedifr should be somewhat like champange; indeed, this wholesome, home-made Ann* is better than some of the cheip-chai" pangnes sold. To use cold tongue, beef, or chicken.— Have neatly cut slices of tongue, beef, or joints, of chicken prepared, and dip' them in the following glaze— tine, i teasponful . meat extract, i teaeupful tomato liquid (prepared; by; rubbing tinned tomatoes through a sieve.) Put theee ingredients into a pan stir them until boiling, then.brush the I pieces of meat and dip them Tin the glaze. Arrange neatly in a circle on a hot .dish. Have well boiled potatoes ■; ready, mash them very well, arid add a small piece of butter, and a little ing, press them into, a small basin of plain mould, and turn, cut in the centre of the dish, tkenput iiito the oven for. a few minutes. Add about ons teacup-, I ful of tinned tomato or stock to the re« mainder of the glaze, season, \>ouy. and strain over the potatoes and xounS*iSe meat, but not over ! .tlie iaeat. r. Garnish with parsley or any suitabfer?f|tmßk, and- serve. A.sauce may be miadeSnttiout glaze, and the'pieces "of ■'nettle, simply warmed in it for a feW;.minutes, then dished "up in the same way. ■■?■>■

Junket.—This delightfully cool summer pudding is very simply made, and, indeed, is "almost the same as ."curds." Buy a small bottle of rennet from the chemist, and you willjind the directions and proportions given on the label, usually about one teaspoonful of rennet ie used to curdle two small breakfast cupfuls of milk. For . junket ; put the milk, -which should be slightly warmed, (temperatirre of new mik), into-a crystal dish (the dish it is. to be served in) ,' add the rennet and two tablespoonfuls of castor sugar, mis thoroughly} and allow the milk to stand until it be- ■

comes a solid curd. A -little-nutmeg is then grated over it, and whippeJ cream heaped on the top.