SOME USEFUL RECIPES.

New Zealand Mail, Issue 1190, 21 December 1894, Page 14

SOME USEFUL RECIPES.

SAVOURY OMELETTE.

Beat up four eggs with a teaspoonful of very finely minced parsley and thyme, pepper and salt according to taste. Put a piece of butter the size of an egg into the fryingpan; as. scon as it is melted pour in the omelette mixture, and, holding the handle of the pan'with one hand, with the other keep stirring the omelette with a spoon. PRESCOT PUDDING. One teacupful of stoned raisins, one of flour, one of treacle, and two of breadcrumbs, a piece of candied orange peel chopped finely, and a small half-teaspoon-ful of powdered ginger. Mix all together and blend with two well-beaten eggs and a little milk. Place in a mould and boil for three hours. MACARONI CHEESE. Mix loz of butter with loz of flbur, 2oz of grated cheese, and a teaspOonful of salt. Break up 4oz of macaroni in small pieces, drop into boiling water, and again boil, stirring in slowly the mixture of butter, flour, and cheese. When well mixed pour into a buttered tin, and bake in a quick oven, or brown before the fire. VANILLA CREAM. First make a custard of ; half a, pint of milk, two yolks of eggs, and one.white. Take lez of gelatine, melt it in two tablespoonfuls of water, and when it is dissolved, strain it into the custard, mixing it well. Whip half pint of cream to a stiff froth, add a tablespoonful of castor sugar and a quarter teaspoonful of Vanilla essence. When the custard is nearly cold, stir in the whipped cream lightly, and pour all into a wetted mould to set. If a large cream is desired, this may be obtained by adding a little more milk to the custard.' LAMB’S TONGUE WITH BRAIN SAUCE. Boil one or more tongues in salted water until tender. Tie the brains in a piece of muslin, after washing them and picking the fibres from them, with a teaspoonful of minced parsley to each pair of brains, and simmer in salted water for fifteen minutes. Drain, chop fine, season with pepper and salt, add a gill of cream and a teaspoonful of butter out in bits and rolled in flour. Simmer for two minutes, skin the tongue, place on a hot dish, and pour the brain sauce around it.