SOME USEFUL RECIPES.

New Zealand Mail, Issue 1204, 29 March 1895, Page 12

SOME USEFUL RECIPES.

FRESH FRUIT JELLY. \ Soak an ounce of gelatine in cold water. Then add to it a pint of boiling water and half a pound of sugar. Put a quart or three pints of currants, or any fresh fruit, into a preserving pan, and when it is warm through squeeze the juice through a cloth. Add the juice to the jelly. Mix well together, strain through muslin, and pour into a wet mould. Serve with cream or custard. GUILFORD PUDDING. J Mix thoroughly a teaspoonful of baking powder with a cupful and a half of flour. Then add 2oz or half a cupful of sugar. Beat two eggs until they are pale. Add to these a quarter of a pint of milk well beaten. Pour over the dry ingredients and beat well for three or four minutes. Grease a pie dish, pour the pudding in, and bake in a quick oven. Serve as soon as cooked. THIN GINGERBREAD. Mix together half a pound of fine flour, half a pound of castor sugar, a teaspoonful of ground ginger, and the grated rind of half a lemon. Melt together a quarter of a pound of butter, and a pound and a half of treacle. When dissolved, add this to the dry ingredients and mix together to a thin paste. Have ready some flat tins, well greased. Spread the mixture on them, and bake in a moderate oven. When cooked, roll, and place on a sieve to cool.

LIGHT PASTE FOR TARTLETS. Take fib of fine flour, and mix with it a teaspoonful of baking powder. Add the white of an egg beaten to a stiff froth, and as much water as is necessary. Roll out very thinly, and spread With about 2oz of butter. Fold up and roll again. Then repeat the process twice more, using in all -of butter. Set aside for an hour to become thoroughly cool, and then use it for covering the tarts, &c. ONION SAUCE FOR KEEPING. Heat half a pint of the vinegar in which onions have been pickled, and place in a jar with loz of chopped eschalot, £oz of cayenne pepper, one tablespoonful of soy, two of mushroom catsup, and two of walnut vinegar or catsup. Let thi3 stand for a week, shaking frequently, and keep it corked. Then add half a pint more vinegar, stand it another week, strain and put into small bottles. BROWN SWEETBREAD. Parboil a sweetbread and let it get cold. Then flour it well and fry for about a quarter of an hour, and let it get cold. To serve make some good brown gravy and warm the sweetbread in it. Those who do not like to see a whole sweetbread served at once should cut it into lin slices before frying. BRAISED BEEF AND MACARONI. Remove the undercut from a sirloin, trim off the fat, and lard it with fat bacon. Place two slices of bacon in a pan, and on these lay the fillet. Cut up a couple of carrots and an onion, lay round the meat, and add a bunch of sweet herbs, two cloves, and four whole peppers. Add half a pint of good stock or water. Cover the saucepan, and let the meat cook slowly until it is tender. Place the beef on a ,

dish and strain the sauce, removing all fat. Thicken it, and add an ounce of grated cheese. Have ready some boiled macaroni, mix it with the sauce, and then arrange round the beef. Garnish with sprigs of parsley and four heaps of boiled peas. FRITTER BATTER. An economical batter for fritters is made as follows, but it must always be made quite an hour before using :—Work 6oz of dried flour into a paste with cold water and the yolk of one egg, add a quarter of a pint of warm water, and lastly the v> ell-beaten white of egg. Slices of apple, pieces of rhubarb, stewed dates which have been well dried and floured, or any other fruit, will make excellent fritters, if dipped into batter made from this recipe. DERBY ROLL. Mix a good teaspoonful of powdered ginger into half a pound of brown sugar. Make some light suet pastry and roll it out thinly, spread it with the mixture of sugar and ginger, and roll round and round. Wet the ends of the pastry and squeeze them together, placing the roll in a floured cloth, which has been previously, wrung out in boiling water. Plunge into boiling water, and cook two and a half or three hours. > BELGIAN BREAD. Delightful little breadrolls can be easily made from this recipe. The necessary ingredients are :—One pound flour, 2oz bf butter, one egg, a little warm milk, two teaspoonfuls of castor sugar, and a quarter of an ounce of yeast. First rub the butter into the flour, mix in the sugar; also, of course, a little salt; Dissolve" a quarter of an ounce of yeast in a little warm water ; when it begins to froth up '. add it to the flour with the egg and warm milk. Mix all into a light dough. Cover . with a cloth, and set to .rise in a warm place. When risen, so that there are cracks across the top, form the dough into egg-shaped rolls, flatten and mark along the top with the back of a knife. Brush ov6r with eggs, and put them in a warm place to rise for ten minutes. Bake in..&-■ sharp oven till they are a golden brown. These rolls are delicious buttered and eaten, cold.