SOME USEFUL RECIPES.

New Zealand Mail, Issue 1201, 8 March 1895, Page 14

SOME USEFUL RECIPES.

A SAVOURY MUFFIN. Toast and butter muffins according to the number required. Cut them through, and on one of the buttered sides spread anchovies or achovy paste. Place the other side of the muffin on the top so as to form a sandwich, then cut in quarters. Serve as hot as possible. The tiniest atom of celery salt sprinkled on adds a goodly flavour. BEIGNETS OF DAMSONS. Take some large damsons, roll them in sugar and a little brandy, dip them in batter) and fry them one at a time in hoc lard, drain them on a wire sieve, and serve very hot.. Batter for the above : Put half a pound of flour in a basin, add one egg and a pinch of salt. Make a rather thick batter with pale ale stirred with a wooden spoon, and adding by degrees half a pint of salad oil.

TOMATOES AND CAULIFLOWER. Trim a nice cauliflower, blanch it, rim e it, and put it into a saucepan of boiling water with a little salt, and allow it to cook without a lid until tender, then take it up carefully, drain it, and divide it into neat pieces. Place these in a well buttered dish with alternate layers of raw sliced tomato. Season the whole with a little salt and white pepper, and then fill up the souffle dish with a mixture prepared according to the following dir actions, and sprinkle over it all some browned bread crumbs. Place a few pieces of butter here' and there on the top, and bake in a moderate oven for about 30 minutes. The souffle should be dished up on a paper, with a napkin, pinned round it, and should have some finely-chopped parsley sprinkled over the top. This dish is often served for second course, or for luncheon. The mixture for the souffle is 2ox of butter, 1-toz of flour, half-a-pint of milk, a teaspoonful of salt, and a little cayenne pepper. Stir these over the fire until they nearly boil; then add carefully the yolks of two eggs, well beaten up. Place the mixture on the fire again, and cook a little, but be most careful not to allow the eggs to curdle; and, last of all, throw in 3oz of Parmesan cheese, and add lightly the whites of three eggs whipped to a very stiff froth.