USEFUL RECIPES.

Auckland Star, Volume XXXIX, Issue 79, 1 April 1908, Page 8

USEFUL RECIPES.

SODA WATER. Dissolve in a gallon of' water one ounce of carbonate of soda; put it ;T bottles, half a pint to each'; cork ready, drop into each bottle 'half ! drachm of tartaric or citric acid, oTctv stals; cork and wire immediately, will be ready to use at any tim£ •-• LUNCHEON EGGS. : . D B l Oil ffl hard ' aft « wMdj peel and cut m halves and lay them on a plate or dish. Over "them grate two tablespoons of cheese. Put into a paTa cupful of milk, and when this is bofled stir into it a tablespoonful of buttedaid two of flour well creamed together. When this is cooked to a thick creamy sauS season with salt and pepper, and paw over *he eggs. Serve hot with salted or toasted crackers. - ' TOMATO SOYE. Take one peck of large ripe tomatoes, one dozen large onions, one dozen laree red peppers, one gallon best vinegar 24 tablespoons brown sugar, 12 teaspoonsfnt ground cinnamon, 12 teaspoonsful salt 1» teaspoonsful ground ginger, and 12 spoonsful ground cloves. Chop the tomatoes, onions, and peunera fine, and then add the other mgrediaTts. Let it simmer for three hours. GRAPE PIE. Take one coffee cup of grapes, one teacup of sugar, one egg, a pinch of salt, a dessertspoonful of flour, and a tea- ■ spoonful of butter. Bake with two orusk ' This makes one pie, ar.S is delicious, \ • BAKED QUINCES. Baked quinces are wholesome and delicious, and grow freely in all parts of New Zealand. Peel them, core like apples, put into a deep earthen dish fill.: ing the cavities with sugar, and grating «" little lemon rind over them. Add plenty of water, as quince is a dry fruit. Covet tightly, and bake in a moderate oven until tender and of fine red colour. This will take several hours. Serve cold with whipped cream. r ; —' DEVONSHIRE JUNKET. Take some fresh warm milk,;put into a bowl, and turn with a few, drtips. of rennet; then put over it, without break. • ing the curd, some scalded cream, pow* dered sugar, and cinnamon. SALMON SALAD. With a can of salmon a handsome and rich ,salad is prepared. Take out the salmonin neat, firm bits, and lay them in a dish of 'cold, spiced vinegar while the tomatoes are being prepared. Cut off the stem and hollow.outjwith a spoon to make a neat, firm cup. Medium-, sized tomatoes should be used. Mix a little salt, cayenne, and vinegar. with or without oil, as preferred, and sprinkle ' the tomatoes well, then fil with" ■ the .' salmon. Cucumbers cut in thin,;papers '' like slices may be mixed with the fish. ' Serve on lettuce leaves with mayonnaise.'' -■■. . ' ' . . . .-. ■ _ . ,