SOME USEFUL RECIPES.

New Zealand Mail, Issue 1247, 23 January 1896, Page 16

SOME USEFUL RECIPES.

BREAKFAST EGGS. Boil six eggs for fifteen urinates, remove the shells and cut them in halves crosswise. Put a tablespoonful of butter in a fryingpan, let melt,-stir in a tablespoonful of flour, mix until smooth, pour in a teacupful of milk, stir until boiling, and season with salt and pepper. Stand the eggs on a heated dish, pour the sauce over, and serve very hot. SALMON CROQUETTES. Take a pound of fresh or canned salmon, cnop it fine, and season it with a teaspocnfulfcof salt, a tablespoonful of chopped parsley, the juice- of half a lemon and a pinch* of cayenne. Mix thoroughly. Put a cupful of rich milk on the fire to boil. Rub one tablespoonful of butter and three tablespoonfuls of flour together, and stir into the boiling milk, let cook one minute. Add the salmon, mix well, and turn into a dish to cool. When cold and firm, form into croquettes, dip first in beaten egg, then in grated bread crumbs; and fry in boiling fat. Garnish with parsley and serve. PICKLED EGGS. Boil a dozen eggs for fifteen minutes. Take off the shells and stick four or five cloves in each egg. Put a quart of vinegar on the fire to boil. Rub half a teaspoonful of mußtard, half a teaspoouful of pepper and salt each with a little cold vinegar, and add to the boiling vinegar. ' Stir over the fire two minutes. Put the eggs in a jar, pour the boiling vinegar over, cover, and let stand twenty-four hours. DROP-CAKES: Beat two cupfuls of sugar and half a cupful of butter - together, add half a cupful of milk, four cupfuls of sifted flour, with two teaspoonfuls of baking powder. Beat three eggs and stir into the batter ; flavour with extract of vanilia. Drop in spoonfuls in a large, greased pan, and bake in a quick oven. PEA SOUP. Shell half a peck of peas, wash the pods, put them into a soup-kettle with plenty of cold water, and set over the fire to boil for half an hour ; take up, drain, return the water to the kettle, put the peas in it, and boil for three-quarters of an hour. Take out a cupful of peas, mash the rest, and rub through a sieve, putin the soup ; add aquart of milk and the whole' peas, let come to a boil. Rub half a cupful of butter and two tablespoonfulß of flour together, and stir into the soup ; season with salt, pepper, and chopped parsley. Take up, and add a tablespoonful of sugar and a sprig of mint. ROAST VEAL. Wipe a loin of veal with a damp towel, and place it in a baking-pan, dredge with pepper, add a teacupful of water and a teaapoonful of salt to the pan, and set in a quick oven, which gradually cool ; let cook slowly for fifteen minutes to every pound, baste frequently. When done, take up on a heated dish, and serve with brown gravy. BUTTERED BEETS. Wash and boil tender, young beets. When done, skin, put in a heated dish, pour over melted butter, dredge with pepper and serve. NEW POTATOES. Scrape and wash new potatoes, put in a saucepan, cover with boiling water, add a teaspoonful of salt, and let boil rapidly until done. Drain, and set on the back of the stove for five minutes, take up, pour over cream sauce and serve. KALK. Wash half a peck of kale, shake d¥y, put into a kettle, cover with water, add a little salt, and let 1 oil iwmty-five minutes. When done, dtain, take (ip in a heated dish, pour over melted butter, and lay Blices of hardboiled eggs on top. CABBAGE SALAD. Chop cabbage to fill a quart cup. Put in a salad-bowl, pour over plain salad dressing, and serve very cold. ICE-CREAM. v Put a quart of cream in a saucepan and set over the fire, add a pound of sugar, and stir until dissolved. Take from the fire, mix with a quart of raw cream, flavour with vanilla, pour in a,freezer, and freeze until hard. Remove the dasher and set aside to ripen.