TESTED RECIPES.

Hastings Standard, Volume XII, Issue 5846, 9 May 1908, Page 3 (Supplement)

TESTED RECIPES.

What to Cook and How to Cook It

Veal and Ham Roll. —Take 31b. veal, lib. ham, 21b. beefsteak, put it through a mincing machine, then mix the following ingredients with it:—One largi onion chopped in small pieces, ono cup of fine breadcrumbs, a few savoury herbs, ono tablespoon of parsley, pepper, and beef suet (chopped in small pieces); mix all well together with tho beaten yolk of ono egg, form into a largo roll, well grease a cloth, put in tho roll, and boil in plenty of water for threo hours. Then take from the cloth, put on a hot dish, and giato breadcrumbs on a little nutmeg over it; put in the oven for 15 minutes, then servo with rich brown gravy. This vol! can i>o pressed into a shape, and baked if like. It is delicious either way, and cuts beautifully when cold; it is then suitable, for luncheon or tea, especially if served with a nicely-made salad.

Delicious Potato Cakes (With steak and onions for breakfast). —One pound of good plain flour, ono teaspoon of powder, ono teaspoon of salt; sieve all together, then rub in five largo potatoes (previously boiled), when all mixed pour in a little warm milk, roll out tho dough, cut in squares or strips, and fry in boiling fat, until they are a delicate brown. Keep hot in the oven till tho steak is fried. Melt some beef dripping in a pan, and when a bine smoke comes from it drop in tho steak, first putting a little flour over it, and seasoning it ; when fried put aside to l-.f-e;:. hot, and fry the onions in the following manner:—Cut up four onions in lilies, drop them in the boiling fat, cook tor ten minutes, then cover with r. n'at-i that fiU the top of tho pan, ccok f>r teii minutes more; they will then bo a rich brown, and quite soft. Drain iho fat away . Add the cup of boiling water, ono teaspoon of salt and pepper, and ono tablespoon of plain flour; boil five minutes, pour this over th'i steak, and servo with tho potato cakes.

Apple Arrowroot Shape (With Boiled Custard).—Peel and cut up in very thin slices half a dozen good cooking apples, put a quart of water in an enamelled saucepan ; when the water boils add 1 cup of sugar and the apples; boil for 20 minutes, then stir in 4 tablespoons cf arrowroot mixed with a little cold water; boil 5 minutes longer, wet a shape all over with cold water, then pour in the arrowroot. It will set in tin. hottest weather. It is a very nourishing and dainty dish. Make the custard of 1 pint of milk, 2 eggs, quar-ter-cup of sugar; flavour with lemon or pineapple esence; put on the milk to boil, beat up the eggs with the sugar, stir into the milk ; as soon as the custard thickens it is cooked; add half a teaspoon of essence when the custard is taken from the fire. When cold pour into a glass jug, and serve with the arrowroot shape.

Oyster Sauce.—lngredients : Tivo dozen oysters, half a pint of melted butter made with milk. Method: Open tho oysters carefully and save their liquor, strain it into a clean saucepan, put in the oysters, and let them just come to boiling point, when they should look plump. Take them off tho fire immediately, and put the whole into a basin. Strain the liquor from them, mix with it sufficient milk to make naif a pint altogether. When the melted butter is ready and very smooth, put in tho oysters, which should be previously bearded. Sot it by the side of the firo to get thoroughly hot, but do not let it boil, or tho oysters will be hard. Tinned oysters can bo used if desired, and are most, inexpensive. This is excellent served with boiled fish.

•Shortcake.—A nice shortcake is made with a pound of fine white, flour, two ounces of yeast, the same quantity of butter and of silted sugar, one egg, and a gill of fresh milk. Put the flour in a basin with a pinch of salt, cream the yeast, pour it into the middle of the flour, and work up a "sponge" of it. "hen this has risen, add the sugar, dissolved butter, beaten egg, and the remainder of the milk slightly warmed. Mix well with a wooden spoon, afterward-, placing the dough on a flour board, and kneading it with the hands quickly and slightly. Then return to the basin, cover with a cloth, and stand it in a warm place for an hour. Afterwards divide it into two or three parts, placo in buttered tins, and bake in a moderately quick oven for about 20 minutes.