RECIPES.

Clutha Leader, Volume XXVI, Issue 1380, 2 March 1900, Page 7

RECIPES.

Stewed Parsnips. — P,.re parsnips, and boil thsm till tender ; cut into rather thin slices, and put into a saucepan with -^ a pint of rich milk, a piece of butter, a little grated nutmeg, and salt to fkvour. Shake the pun umil it is well mixed, and smooth thick. Pour into a hot dish and serve.

Stewed Pears. — Pears for stowing should not be peeled, as the pee! adds flavour and colour to the juice. The pears should hs placed, with sufficient water and flavouring, in an earthen jar, with enough water to cover them, the pan being covered with a lid. They may thus be steamed in the oven.

Cheese. Puffs. — Put 2cz butter, and half a pint of water into a saucepan. When it boils sift in 3oz Hour, beating until the mixture is free from lumps. When it is cooksd it will leave. the sides of the pan free on being stirred. Remove from the pan, stir in two eprgs well beaten, 2oz grated cheese, and caynne pepper and salt to taste. When cold drop a tablespoonful- of the mixture into boiling fat, and fry till they are of a light brown, and curl up. Drain them on blotting paper, sift grated cheese over them, and serve hot.