Cookery.

New Zealand Mail, Issue 964, 22 August 1890, Page 5

Cookery.

SCOTCH CAKE. Take lib of fine flour, Alb fresli butter, £lb finely sifted loaf sugar ; mix well into a paste, and roll out in a square shape about an inch thick; pinch the edges, so as to form small points; ornament with comfits and orange chips. Bake in a moderate oven until it is of a pale lemon colour. MOLASSES CAKES. The following reeipo will mnke one dozen small cakes: —One tablespoouful of butter, one tablespoonful of brown sugar, one tablespoonful of molasses, one egg. Beat thoroughly, then add one-half tea-cup of water, one large cup of flour, ouo tablespoonful of baking-powder ; ginger and spice to suit your taste. BICE PUDDING. To make a good simple rice pudding, butter a pudding dish that will hold about three pints. Into it put a largo half-cupful of wellwashed rice, and one tablespoonful of molasses, half a cupful of sugar, a small teaspoonful of salt, and one quart of milk ; stir all together till mixed; now grate nutmeg over the top and put on some bits of butter. Bake two and a half or three hours in a slow oven. CEEAK CAKES. One cup of hot water, one half-cup butter • set on the stove ; when it boils add one cup of flour, and cook till thick. Set this aside and let it get cold; then aid three wellbeaten eggs and half a teaspoonful of soda. Drop this on a buttered tin, a tablespoonful for each cake, l£in apart. Cream for filling —Scald one cup of milk; add one egg, two dessertspoonfuls corn flour, one-half cup of sugar ; a small tenspoonful of vanilla. SNOW CAKES. Three-fourths of a cup of butter, two cups of sugar, one cup of milk, one cup of corn Btarcb, two cups of flour, one teaspoonful and a half af baking-powder ; mix corn starch, flour, and baking-powder together; add the butter and sugar alternately with the milk; lastly, add tbe whites of seven eggs * flavour to taste. b ’ BACON OMELETTE. Cut up a tablespoonful of minced bacon into the finest pieces, half fat and half lean ; add pepper to taste ; beat up three or four eggs, and stir in the bacon ; cook in a hot and very small pan that has a bit of melted butter or dripping already sizzling in it. GEBMAN POTATO BALLS. Take one pint of mashed potatoes, and add to them while hot an ounce of butter, two tablespoonfuls of cream, salt, pepper, and a teaspoonful of onion juice; add sufficient flour, about three tablespoonfuls, to hold the potatoes together. Form them into balls, dip them in beaten egg, drop them at once in smoking-hot fat, drain, and serve, FUEEE OF VEGETABLES. Put a tablespoonful of suet in a frvingpan, add a sliced onion and carrot. Fry a golden brown, turn the whole into a kettle, add a potato sliced, a few outside leaves of the cabbage, two tablespoonfuls of rice, and two quarts of water. Simmer gently threequarters of an hour, press it through a sieve, return it to the kettle, thicken with two tablespoonfuls of flour moistened in a little cold water, cook a moment, season and serve. tapioca jelly. Put 2oz of tapioca into a bowl with half a pint of cold water and the grated peel of a lemon. Set the bowl in a saucepan of water, and keep it boiling. When the tapioca begins to thicken stir in another half a pint of water ; let it boil gently for an hour, stirring occasionally. Sweeten with sifted sugar and pour into a mould. Let it stand until cold, when it will turn out of the mould a stiff jelly. If approved, a little sherry or brandy may be added, so much less water being used. This jelly is light, nourishing, and very delicate. FISH CAKES. When any fish has been left over from dinner, tliis is an excellent way of using it up c —Free the fish from skin and bones, and put it into a basin ; beat it to a smooth mass with a fork, theu mix it with an equal weight of cooked potatoes. Continue beating until not even the tiniest lump remains ; then add supposing there is ljlb of the fish and potatoes—loz of butter, a liberal seasoning of salt, a pinch of cayenne, and a well-beaten egg. Slightly flour the hands, and form the mixture into small .round cakes, about Jin thick; dip these into beaten egg, cover with fine bread crumbs, and fry a lovely brown in plenty of boiling beef dripping. Serve the cakes crisp and dry, neatly arranged on a hot dish, covered with a napkin of pretty dish paper, and garnished with tiny sprigs of fresh green parsley. ° BABBIT WITH CUBEY. Take two or three rabbits, and cut in pieces the hind legs, back, aud loins. Put these in a stewpan with butter and some pieces of streaky bacon. Fry to a light brown over a moderate fire. Salt, sprinkle with flour and curry powder. Fry for a few seconds longer moisten with broth off the fire, put the stewpan again on the fire, and stir the liquid till it is boiling. In five minutes remove the pan to a moderate fire to finish cooking the rabbits. Ten minutes before serving lay the pieces of rabbit m another stewpan and pour the sauce over;_ then add to the stew two large onions, cut into dice, seasoned and coloured with butter in a fryingpan. Just before serving thicken the sauce with two yolks of eggs diluted with cream ; cook, but do not let the’ sauce boil; then serve. EGG SNOW. Divide the yolks from the whites of six eggs, whisk the latter to a stiff froth. Put a quart of milk, sweetened to taste, in a stew pm, and when it boils put in the white of an egg, a tablespoonful at a time. When set on one side, turn it on to the other, and take it out when done ; repeat the process until all the white of egg is used. Then strain the milk in which the ‘ snow ’ was boiled, and add it to the yolks well beaten up; put it in a saucepan inside another full of hot water; put it on the fire, and stir till it thickens ; sweeten and flavour. When cold pour the custard into a glass dish, and place the whites of the eggs, which should have been left to drain on a sieve, on tbe top, and sprinklo over them some hundreds and thousands,