RECIPES.

Gisborne Times, Volume XXX, Issue 3562, 29 June 1912, Page 4

RECIPES.

BOILED LAMB’S HEAD. Blanch a couple of lambs’ heads for a night in cold water, remove the brains and tongues. Put the heads into a pot of hot water, with carrots, turnips, onions and parsley. When it comes to a boil skim well, then put in the tongues. When all is nearly cooked take them out of the water and remove the jaw-bones- Skin the tongues while hot, put all into a buttered tin and pour warm butter over it, then 'allow them to take a golden brown color. Dish neatly, placing the tongues between the heads.

KIDNEY OMELETTES. Take the remains of a cold veal kidney, cut into slices, and fry over a clear fire. Mince it finely, season with pepper, salt, and cayenne pepper. Mix two tablespoonfuls of this with the well-beaten yolks of six and the whites of three eggs. Add two ounces of fresh butter, broken into small pieces. Place an ounce of butter in an omelet pan (or a perfectly clean frying-pan) and allow it to re*, main on the fire until it hubbies, then pour iu the mixture and stir briskly for three or four minutes, till the eggs are nearly set. Fold the edges over neatly, turn it on to a hot dish. (Sufficient for four persons.)

CURRY BALLS. Boil half a pound of rice in a pint of water, with one teaspoonful of curry powder, half a teaspoonful of salt,'and the -same quantity of sugar, and one minced onion. Then chop •eight ounces of cooked mutton with a little chopped parsley and herbs, and while the rice is hot mix with the meat. Form into halls and roll in flour. Brush over with a wellbeaten egg and bake till brown. When dishing up, pour over them a little brown gravy. Serve with chutney. FLOUR CAKE. A reader has sent- the following recipe for flour cakes as made in the Isle of Man : Mix together a pound of sifted flour, half a teasponfoul carbonate of soda, one teaspoonful of cream of tartar, and sufficient milk to moisten. . Roll out into round cakes, ami bake over a fire on a griddle or iron frying-pan. FLOATING ISLANDS.

Separate the whites and yolks of three eggs. Whip the whites as stiffly as possible, and poach them by tablespoonfuls in boiling milk. Drain each spoonful in a wire sieve as it is done. Lay the poached whites in a pile in a glass dish. Make a custard with the yolks of the eggs and a pint of milk. Leave to cool, pour gently' into the glass dish containing the prepared whites, and serve.