Some Tasty Dishes.

Auckland Star, Volume XXXVIII, Issue 133, 5 June 1907, Page 8

Some Tasty Dishes.

Steak Sausage.—Run a _ 0118 . '-■ and half .a pound of the mincing machme-twi«°S T?"* and then mix with two emm ° f «- o, ! cl +- -of breadcrumbs, two taH.L ketchup, and salt floured cloth, and^^

nsH potato V Take some cooked fish *„»,.» sauce, salt, pepper, 2 hardS.* ,15 * some cook e d P p P o ?atoe S . Is?* ■*# fish in a pudding dish, some o f tb? W " o{ and a few slices of eges-%1? a,ll *. layers until the some potatoes well mashed piece of butter, salt and pISJ & W» over the fish, brush ■"&** mark put a f ey 6man on the top, and'brownVSn?S2 fire or in a quick oven. ". ?-*•

FRITTERS OF BRA& H Procure two or, three sets of A brains-these can be obtain! %f& small cost—or cages' brains JT -they are not so easily got <£ l Mi seldom sold without the brams m cold water (salted) wash them thoroughly, tie i n .3». and put into boiling, 9a ited t boil for ten or flftff „££ ■*£* them from the and s&fe with salt pepper, an*, a feS|°» lemon juice. Let. them hour. Batter—S tablejipoonfiuy to* i dessertspoonful salad oil' or Suli* ter (skimmed), 1 egg.l^inchWlS" cupful warm waten Mbf tfc^f&J- , • salt, mix the yolk and ful&f: gether, add the warm y& ?" among the flour until 'tfife : ; t)«tt&ir - fectly smooth, then put'ft &sid*<L? eN hour a little more water. a firm froth, add it Heat sufficient fat to dip the brains in batter;lfiK|N entirely covered with « J ;'M'«."* out and drop quickly «*2 until brown. Serve" hot; lemon and fried parsley; f>^™' COLD MUTTON AMD Take six tomatoesy tU same size, $lb. cooked fj£& chopped, 1 teaspoonful parsley, 1 dessertspoonfuUbrSajtrnX; salt, pepper, 1 dessertspoonM-iS: gravy. Wipe the tomatoes, efeiajj from the smooth end, scoop . ottt ifcfjj, side, but do not treat"tbe-.ijntw^viii ,, the mutton, crumbs, cheese,ianif'eettiii. ings -with enough gravy,to mo^tefciin the tomatoes, sprinkle With: fli^,, bread crumbs, replace" the lids the tomatoes into a hot ove£.jj|;J3g|j{ or ten minutes. Make -a- w|to~it mashed potatoes on a hot dieit^tuA" the tomatcos on it, and pour-roill wans sauce that has been made' with 1 &V tat mato pulp: ' : ' It-, MACARONI AND CHEESE rwls ■ SAUCSE. : ;.-;:r."l;;^ Break Sez. of macaroni in iftort lengths, put it into boiling • water to 'toil for fcwentyrnnntuli' it until tender, then drain.; Make a iwc* with the following:—lpz. butter, ffi flour, 1 breakfastcup milk, salt, ~&ffta, Melt the butter, add the. floury nuxiw well, then stir in the aii£;£££i&S Have 3oz. cheese grated, add sauce; put a layer of macaroni in j Uβ. dish, sprinkle some cheese ' over, '■Mμ sauce, some macaroni, etc., until the afa is full, . finish -with, a layer ; 'of-« M Brown some very fine bread crumb* '4 front of a fire or in a hot oven, sprioia them over the cheese, and heat ■vtjm oven. -■ ■ ','/■■:: T IRISH GAKES. ', : 'i : ' i: -'[ Take ilb. flour, tor sugar, 3 eggs, 1 small teacupfnl Hflk,j 1 large teaspoouful baking powder. Batter and flour a very large ■β-tiiij cake should be about two inches 'tidefc.! Beat the butter and sugar to a mm, add the yolk of the eggs one by, cm, betaing each in thoroughly. ; Add'ti* milk, flour and baking 'powder- vf Barf one of the whites to a stiff froth, ai add them, mixing them in :yery aft fully. Pour onto the prepared to, and bake in a quick oven for 2f) tainutes « until firm in the centre.' it; ■ out, and when cool, split. chocolate, 4oz. icing 2 whitei Rub the icing sugar through-*.sieve, mis it with the grated cho<»]»&; tetf ths whites stiffly, and add; ySfttfc SpM* half of the mixture botweea'itie »k» and half on the top, sprinklf;(jf with chopped cherries, pistatiw nutfk or cocoanut.

LITTLE ITSH TAKECiJIfi '. Paste.—Take 2oz. flour, loz.gutter, , * yolk of egg, salt, pepper, a f estops °I anchovy essence, a few drops of.Mnni l * Mix the carmine, anchovy, yollc of egft and about one dessertspoonful :<f water together. Rub the butter anKjng &» flour, add salt and the water, etc., sufficient to make;> jerf firm paste. Roll it out very thjriyi cut in rounds, and line small patty ]*>>& Mivture: Take 1 teaspponful-/;four, 1 small teaspoonful butter, a few,d»ps:°* carmine, halfteaspoon&il sence, 1 egg, 2 tablespoonfuls r.cbpp*» fish of any kind, 1 small teacupfulimlk, salt, pepper, a few grains of Melt the butter, add the flour,, mix M? the milk, stir constantly until ifcr?»l»i remove from the fire, and chovy. carmine, yolk of egg, salt, peipffi cayenne and the fish (chopped).';*** two whites to a firm froth, add then » the mixture, divide betyreen the-*ni| 3»ke in a quick oven for about, tea minutes; serve at once. ■ -.■ •?.■/■