RECIPIES.

Gisborne Times, Volume XXXV, Issue 3802, 12 April 1913, Page 4

RECIPIES.

AI AIDS OF HONOR. L.F. : Blanch and pound two ounces of sweet almonds with a quarter of a pound of sieved .castor sugar until they are reduced to a fine powder. Add the yolks of two eggs, one at a time, and beat 11011 in between each addition. Then stir in half an ounce of dry, sieved V ienna flour, two tablespoonfuls of cream, and a tablespoonful of orange flower water, line some small tartlet tins with puff paste, spread over some of the almonds "mixture ,and bake in a moderate oven for about a quarter of an hour. FRENCH ORANGE CAKE. Three eggs, their. weight in sugar and’flour, weight of two eggs in butter, one teaspoonful of halting powder, rind of a sweet or Seville orange, and enough juice to moisten. Beat butter and sugar to a cream, beat well the eggs and add alternately with the Hour and orange juice; add grated rind, and last of all, baking powder. Grease well a flat or round tin and hake for half an hour. May be cut into fingers .and iced with orange icing. ' FEATHER CAKE. Cream -one cup o? sugar and onehalf cup of butter, add one cup of milk, four cups of flour sifted with four level teaspoons of baking powder and the whites of two eggs beaten stiff. Flavor with vanilla. FAIRY MUFFINS.' To two beaten eggs add a cupful of milk and two tablospoonfuls of sugary then add a tablespoonful of butter, not melted; one and a half cupfuls of flour .one and a half teaspoonfuls of baking-powder and half a teaspoonful of salt. -Mix’ well and bake in gem pans. TOMATO KETCHUP. Take a quantity of very ripe, small tomatoes, boil them until they are soft enough to .pass through a sieve. Measure, For every pint add one

ounce of sliced slialot, a teaspoonful of salt, half a teaspooni'ul of, cayenne pepper, half an mince of bruised ginger, and a few cloves,. Boil in a very clean saucepan until the quantity is reduced to one-third its original bulk. Add a quarter of a pint of vinegar per pint of ketchup, simmer for ten minutes, pour into small, warmed bottles, cool and cover.

TOMATO SAUCE FOR KEEPING. 251 b tomatoes, 5 lb apples, 1 quart best vihgear, Mb host salt, loz cloves, loz Allspice, Joz cayenne, -loz black pepper, 2oz garlic, loz ground ginger, lib white sugar. Boi} the tomatoes and apples until the skins and seeds separate freely, strain through a china colander; add vinegar, salt, ground or pounded spices, and sugar. Boil one hour /ir more until reduced to about one-third of bulk. When cold battle in dry bottles', and cork tightly. Will keep for years.

' MUSHROOM KETCHUP

Have freshly gathered mushrooms, fully ripe. Wipe them, but do not wash or skin them. Put them into a jar in layers, strewing salt between the layers, using 1 \oz of salt to each quart of mushrooms. Cover the jar loosely with a cloth, and put it into a warm room until next day. Then crush the mushrooms, and place the jar in a cool oven for half an hour to extract the juice. Strain through a coarse muslin into a clean press pan (having measured carefully). Allow half an ounce of peppercorns, twelve cloves, half an ounce of crushed ginger and a pinch of mace to each quart, and boil the liquor till it liars reduced one-half. Then remove it from the fire, and when cool strain through coarse straining cloth into small bottles, well corking and sealing these. Small bottles are. to be preferred to large ones,‘as frequent uncorking of the latter allows flavor to escape.

PICKLEI) CAULIFEOWEIi

Take one cauliflower cut up, hall 7 a pint of small onions, two small green or red peppers; dissolve a quarter of a pint of salt in enough water to cover the vegetables, let these stand overnight, and drain the next morning; heat one quart of vinegar with two tablespoon fills of mustard until it boils, add the vegetables, and boil about fifteen minutes or until a fork can be thrust through the cauliflower.

PICKLED M USD ROOMS. Choose button mushrooms. Cut off the stalks and cleanse the skins by rubbing with a piece of flannel dipped in salt. Put them in a deep stewpan and sprinkle over them two teaspoonfuls of salt, .Voz of whole white pepper and two blades of mace (crushed) to each quart of mushrooms. Shake the pan over a bright fire till the juice has been drawn out and has dried up again, then pour over them as much cold vinegar as will cover them. Boil up for one minute, and no more; put them in dry jars, and tie down.