Some Useful Recipes.

New Zealand Mail, Issue 1056, 26 May 1892, Page 6

Some Useful Recipes.

BEOWX SOUP. Simmer together one quart of sliced potatoes and one third as much oE the thin brown shavings (not thicker than a sixpence) from the top crust of a whole wheat loaf ol bread in two quarts of water. The crust must not be burned or blackened, and quite cleai-of any of the soft portion of the loaf. When the potatoes are tender mash all through a colander. Flavour with two cups of strained stewed tomatoes, a little salt, and return to the fire; when hot add a cup of milk and serve at once. If care has been taken to prepare the crusts as directed this soup will have a brown colour and a fine pungent flavour exceedingly pleasant to the taste. SCONES. One pound of flour, 2oz butter, one and a half teaspoonful baking powder, a pinch of salt, one egg, a little milk. Bake in a quick oven quarter of an hour. BEEE PATTIES. Minco finely some tender rump steak, and flavour it with pepper and salt to taste. Line some patty pans with puff paste, fill with the minced beef, cover with paste, brush over with yolk of egg, and bake in a moderate oven. THE CAPITAL PUDDING-. Quarter pound of suet, 11b flour, four teaspoonfuls of jam, one even teaspoonful of baking Eoda, and one of baking powder. Mix with milk and boil for four hours. PUDDING SAUCE. Mix two tablespoonfuls of: cornflour with a dessertspoonful of cold milk, and stir this into half a pint of boiling milk, previously sweetened to taste, and stir it all over the fire till it thickens ; then flavour to taste with either cinnamon, nutmeg, vanilla, or a glass of wine. STUEFED BEEFSTEAK. Take a rump steak about liu thick and cover it with the following mixture : —Chop a largo onion very fine, mix with it a tablespoonful of sage and one of breadcrumDS, season very highly with pepper and Balt. Roll the steak up, and tie it, then bake.. When done serve with gravy. COFFEE CAKE. T wo cups of sugar, one cup of butter, one cup of molasses, one cup of strong coffee, one egg, two tablespoonsful each of soda, cloves, one of cinnamon, one teaspoonful of nutmeg, ene cup of raisins, flour. SFONGE BISCUITS. Break four fresh eggs, and put the yolks and whites into separate bowls. Take o ut the specks, beat the yolks thoroughly, and add gradually, beating the mixture briskly, half a pound of powdered and sifted sugar, a dessertspoonful of orangeflower water, a quarter of a pound of flour, and lastly the whites of the eggs whisked to a froth. Make some biscuit tins hot. Grease them with a little butter, and while hot sift powdered sugar over them. Three Darts fill them with the batter, and sprinkle sugar over them before putting them in the oven, which must not be very brisk. When done enough turn them out of the tins, and lay them on a sieve. Time to bake, 15 to 20 minutes. CHOCOLATE BISCUITS. Mix a quarter of a pound of finely-grated chocolate with a quarter of a pound of finely - sifted sugar, and moisten the mixture with sufficient beaten white of egg to make a softisk paste. Mould this into small biscuits with a teaspoon, and place these on a sheet of paper, leaving a little distance between the biscuits. Bake them in a moderate oven, and when sufficiently cooked turn the sheets over so that the biscuits may rest on the table, and brush the paper underneath with a little water to loosen them. The addition of six ounces of awoet almonds,

blanched and pounded, will convert these into chocolate macaroons. Time to bake, 20 minutes. CELEB?. The following are some ways of cooking celery :—l. Celery Boiled—Have ready a saucepan of boiling water with a little salt in it. Wash and scrape the celery carefully. Cut off the outer leaves, make the stalks even, and make them into small bunches. Throw these into the water and let them boil gently until tender, leaving the saucepan uncovered. When done drain and place them upon toast which has been dipped in the liquid. Pour over them a little good melted butter and Berve. 2. Celery Stewed —- T Wash four heads of celery very clean, trim them neatly, cutting off the leaves and tops ; cut them inlo three inch lengths and tie them in small bunches, and parboil them in sufficient salt and water to cover them. Drain and stew them until tender in some good stock. Brown two ounces of butter with a tablespoonful of flour in a saucepan, dilute it with the stock in which the celery was boiled, lay the celery in it, let it boil for ten minutes more and serve as hot as possible. 3. Celery Stewed (fi la CrOme) —Wash very clean two heads of celery, trim them neatly, cutting off the outer stalks, the leaves, and the tops, and boil them, in salt and water until nearly tender. Drain them and put them in a dish. Have ready in another saucepan a breakfastcupful of good cream. Let it boil with a piece of butter rolled in flour till it is thick and smooth, then pour it over the celery, grate a little nutmeg over the top, and serve. 4. Celery to Fry—Cold boiled celery ' will answer for this purpose. Split three or four heads and dip the pieces into clarified butter and fry them until they are lightly browned ; lay them on some blotting paper for a minute to drain off the fat, and pile them like sugar bircuits on a napkin. Garnish the dish prettily with parsley. They may bo dipped in batter before frying, and serve with melted butter or with good brown sauce made with the gravy in which they were boiled.