SOME USEFUL RECIPES.

New Zealand Mail, Issue 1211, 17 May 1895, Page 16

SOME USEFUL RECIPES.

BAKED PUDDING FOR INVALIDS. One pint of milk, three eggs, sugar to the taste, two tablespoonfuls of flour. Beat the eggs, add the sugar, then the flour and stir in the milk gradually. Butter a pan, pour in the pudding and bake it. POTATO SCONES. Two cups of mashed potatoes, a teaspoonful each of salt and baking powder, one cupful flour. Well rub together, mix with nearly a cup of milk, roll out, spread with dripping, fold and repeat twice, cut in squares 1 and bake in an oven or on a girdle. CHEESE CANAPERS. Cut some thin slices from a loaf of stale bread, stamp them out in any form you please with a tin cutter and fry them lightly in fresh butter. Cover the top of each with cheese seasoned with pepper and a little mustard. Set them in a hot oven to melt the cheese and serve as hot and as quickly as possible on a folded napkin. A 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 frying-pan ; as soon 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. RICE SNOWBALLS. Six ounces rice, one pint marmalade, 6oz white sugar, onß pint milk, quarter pint of water, 2oz ground almonds ; well wash and pick the rice, then put it in a stewpau with the sugar, milk and ground almonds and let boil till tender; dip a number of small cups in water, fill with the rice, stand in a cool place to set, then turn on to a glass dish ; dissolve the marmalade in the boiling water, pour round the rice balls and serve. VERMICELLI PUDDING. Ingredients : Four ounces of vermicelli, milk, J pint cream, Boz butter, Boz sugar, four eggs. Mode: Boil the vermicelli in tho milk until it is tender, then stir in the remaining ingredients, omitting the cream if not obtainable: flavour the mixture with lemon rind, essence of bitter almonds, or vanilla, butter a pie dish, line the edges with puff paste, put in the pudding and bake in a moderate oven for about three-quarters of an hour. FRICASSEED CHICKEN. Take the remains of a cold chicken, cut it into neat joints, make some good gravy by simmering the trimmings in some stock, with an onion stuck with three 1 cloves, bunch of savoury herbs, a bay leaf

and pepper and salt to taste. Simmer for about an hour, strain the gravy ; take a breakfastcupful of it and thicken with a spoonful of flour; let this--boil, then put it in the chicken. Draw the saucepan from the fire for a minute or two and mix a little of the sauce with the yolks of two eggs and a cupful of cream; pour the mixture into a saucepan, let it get thoroughly hot, but on no account allow it td boil, or the eggs will curdle. KIDNEY SOUP, Ingredients: Liquor from a boiled leg of mutton, one bullock’s kidney, three sticks of celery, three or four turnips, three or four carrots, a’ bunch of sweet herbs (tied together), pepper and salt, one spoonful of mushroom ketchup. Method : Place the kidney in the liquor, put it on the fire and when it is half done take it out and cut it into dice ; cut the celery,

turnips and carrots into small pieces and add them with the herbs to the kidney, seasoning to taste. Boil slowly for five or six hours, adding meanwhile the ketchup. 'When done take out the herbs and serve the vegetables in the soup, which will be all the better if made the day before it is wanted. TOFFEE. Melt three ounces of fresh butter in a small brass saucepan over a clear and bright fire. As soon as it is dissolved stir it into one pound of good brown sugar and keep stirring until it is done enough. In order to ascertain when this point is reached let a cup of cold water be placed close at hand and keep dropping a little of the toffee into it. When the toffee thus dropped hardens immediately and breaks between the teeth without sticking to them it is done and must be poured out at once or it will burn. The flavour of this toffee may be pleasantly varied by stirring into it a teaspoonful of slight y moistened pounded ginger, or the grated rind of a small lemon. Pour the. toffee upon a buttered dish and put it into a, cool place to set. Time to boil, fifteen to twenty-five minutes.

A plain and fancy-dress ball, promoted by the ladies of Johnsonville, took place in the hall there on the 10th, and was very successful. There was a large attendance. The costumes were bright and varied, and the scene in the ball was most animated, Amongst the fancy dresses worn were the following-.—Miss J. Halcrow Ma Mie Rosette TMiss C. Braid, United Kingdom; Miss I. Braid, Music ; Miss Emma Braid, Oranges and Lemons; IMissE. Bond, Night; Miss Ada Bond, Harvest; Miss A. Styles, Red Riding Hood; Miss M. Orr, Ivy Queen; Miss Bould. Moorish Lady ; Miss May, Scottish Lassie; Messrs J. Moore, King Louis XIII. ; A. Moore, Court dress; T. Pearson, Admiral; F. Bould, Wellington Guards ; W. Styles, Jockey ; H. Cook, Australian Stockman; F. Better, Minstrel; A. Orr, Page; J. Orr, Bugle-boy ; J. Halcrow, Coachman. Dancing, with songs, to the music capably played by Miss May, was kept up till morning. St. James* Presbyterian Church was crowded to its utmost capacity on the 9th on the occasion of the marriage of Mr Percy Muter, of the Government Insurance staff, and Miss Elizabeth Sidey. The ceremoney was performed by the Rev William Shirer, brother-in-law of the bride. The bride, who was given away by her father, was beautifully dressed in ivory white Duchess satin with the customary wreath and veil, and carried a shower bouquet. She was attended by her five sisters as bridesmaids wearing white muslin dresses trimmed with lace, white surah sashes and veils, also carrying shower bouquets and wearing handsome brooches the gift of the bridegroom. The bride’s mother was richly dressed in claret-coloured silk and bonnet to match. The bridegroom was attended by Mr C, P. Morpeth as best man. The church was very tastefully decorated with evergreen bells entwined with white chrysanthemums. The Wedding March was played by Mrs Shirer, a sister of the "bride. After the ceremony the bridal party left for the residence of the bride’s parents, Holyrood, Kilbirnie, where refreshments were partaken of and the numerous presents admired. Mr and Mrs Muter left on a tour of the Australian colonies.