SOME STRAY RECIPES.

Dominion, Volume 1, Issue 92, 11 January 1908, Page 11

SOME STRAY RECIPES.

RICE . ANI) FRUIT. ' .When you have two or 'three pears or peaches, either fresh or preserved, make a rich syrup, cut tho fruit into small 'dice "of slices, and cook in syrup until 'tender'."'Serve either hot or cold with fifc'e'that'has'been boiled rapidly in .salted waterfor twenty minutes, then placed in a colander, whero it was first rinsed , with cold water, then hot, and poured.lightly.iuto a dish. '11 any other, fruits-may be used witli' almost'as good results. ■ This- is easily prepared and is delicious. ' ■ ' ' TOMATO RABBIT. , • To make tomato rabbit, take half :a.can of tomatoes, one. fourth of an onion, three cloves, one third of a, teaspoonful of mustard, one half teaspoonful of salt, one fourth of; a teaspoonful of soda, and cook . for : ten minutes. Add ■"'one. 1 half teaspoonful of cornstarch, and .strain; add six ounces of grated chcc'so,'• and-whon molted serve on toast or hot crackers. STUFFED YOUNG CABBAGE. Take a. small, tender cabbage, and boil until tender, leaving.it .whole. Havo ready picces of left-over meat of any kind ground fine, with an equal amount of dried broad crumbs. Season well, and moisten with stock, gravy. or .a■'littlo cream. Cut out tho ccntro of tho cabbago head and stuff with tho moat preparation. . Tio up in a cloth, and boil in salted water thirty minutes. Servo with 1 -brown .sauce. . ' ONE WAY TO USE UP MUTTON. A delicious dish can ho mado from littlo pieces and .scraps ,of cold mutton hardly large enough to mako a respectable cold dish for tho tablo. Cut the meat into small pieces, put part, of it in a pudding dish, then a layer of lniiled rico and'again'a layer of the meat, seasoning each layer with pepper and salt-. Sometimes I put, onion in, and at other times a little tomato. Bake for about thirty minutes. Put a littlo hot water in tho nsixtsro- so that it will not be too dry, unless canned tomatoes aro used, in which case the liquid of these will prove sufgeient.