RECIPES.

New Zealand Herald, Volume LXIII, Issue 19255, 18 February 1926, Page 5

RECIPES.

Cabbage Rolls.—Take a good-sized cabbage, 2 cups of rice, 1 tablespoon of butter, lib. of minced meat, 1 onion, salt and pepper, seasoning to taste. From the cabbage cut each leaf separately, wash, put in boiling water, and lot boil for 3 minutes. Take out and cut each leaf across. Wash the rice, cut the onion up fine, then add the rest of the ingredients and mix well. Take the cabbage leaves, put about a tablespoon of the mixture, on each, roll up tight, and put into the pot, taking care to put them close (together. When all the leaves are used up in this way lay a saucer face on top (this helps to keep them in position), put a teaspoon of salt on top of this, unci pour boiling water over the top to juat barely cover. A tablespoon of butter dropped in makes a great improvement. Let boil slowly for about lj hours, then squeeze juice of a lemon in and boil another halfhour, when it will be ready to s«:rve.

Potato Pie.—Peel some large potatoes, cut them in thin slices, chop some onion finely, grease a pie-dish, put a layer of potato and chopped onion in it alternately, jpepper and salt each layer till the dish is full. Pour over all some milk and bak* in a slow oven for on is and a* half hours. Take out, cover thickly with grated cheese, and return to oven till it is nicely browned, about another halfhour.

Savoury Eggs.—-Beat up three, eggs, separating the whites and the yolks; make half-pint milk hot and pour it over three ounces breadcrumbs; mix the yoiiks with the breadcrumbs anr] milk and mix in a little chopped parsley, pepper, and salt and two tablespoonfuis of chopped cooked ham. Finally, fold in tlno stiffly beaten whites of the eggs, pour the mixture into, a buttered pie-iiish, which it must only haif-fill, and bake in a moderate oven till firm. They will take about half an hour.