SOME USEFUL RECIPES.

New Zealand Mail, Issue 1260, 23 April 1896, Page 17

SOME USEFUL RECIPES.

oak:;/,. About lib of milieu. l beef, jib niuirr-d ham or lean bacon, a seasoning m |-r, salt, and a suspicion of Herbs. iLeU up two egg's, and mix altogether ; make into small cakes, dip in flour, and dry in boiling fat. Servo with a little thick brown gravy. POTATO HISSOLES. Ingredients: One pound of potatoes, half a medium-sized onion, parsley, salt, pepper, half-ounce butter. Foil the potatoes, mash them with a fork, chop the onion and parsley and mix into the potato, season with pepper and salt, make into balls, and fry a light brown.

MEAT PANCAKES OH OMELETS. Make a batter of one egg, one tablespoonful of flour, and half a pint of water. Shred or mines some cold mc-at, season with pepper and salt, mix with batter, and drop into hot fat —about a tablespoonful at a time. Brown on both sides, and serve on a folded napkin.

CUHHIEJ) VEGETABLES BAGOUT. Cut into dice, three carrots, one onion, one apple, two turnips, and four potatoes. Braise lor ten minutes with one ounce of butter, two teaspoonfuls of curry powder, one table-spoonful of flour; then add one pint of water. Simmer gently till tender. Boil separately a quarter of a pound of

rice as for a curry, and serve with tho ragout. POTTED OX CHEEK. Cut the meat from a bullock’s head and put into the pickle tub for about three days ; then boil, season, and press after the same fashion as for brawn.

BEET SALAD. 1. Choose six large beets ; bake them in a slow oven ; peel and cut into small squares. Peel and cut into rounds six button onion-, pour boiling water over them, and allow to stand for ten minutes. Throw off the water, and repeat. Mix in a salad-bowl with tho beets and chopped parsley. Pour French dressing over it, and serve. ‘2. Cut into thin slices four small beets; boil two white onions, _ cut fine ; add to the beets, and serve with a mayonnaise dressing. SAUSAGE PIE. Mince separately one pound of lean beef, one pound of sheep or pig’s liver, and half a pound of fat pork. V hen finely shred mix the ingredients thoroughly, and add Iw) lablespoonfuls of stale breadcrumbs and a teaspoonful of unmixed mustard, a teaspoonful of powdered white sugar, and a little pepper, salt, and cayenne. Jloistcn the preparation with two lablespoonfuls of cold water. Press it into a buttered dish, lay one or two slices of fat bacon on the top, and bake in a gentle oven. Serve hot or cold. Bake about two hours. COCO A NUT ICE. Pour out tho milk, peel and grate tho nut. Boil sugar three times the weight of milk and nut when grated, or about one pound of loaf sugar to a quarterpound of eocoanut if tho desiccated is used. Half a teacupful of water and the milk should be added; and when tho mixture boils, which will be in about ten minutes, add tho grated nut, boil up again, and pour on to buttered tins. If this sweetmeat is to bo kept it should bo put in a tin box.

STUFFED SIIOUEDEB OF VEAL. Take the bone out and fill tho cavity left by it with veal stuffing, then roll up the veal neatly and tie round firmly with a string. Place it in a stowpan with just enough water to cover. Allow it to simmer slowly for four hours, perhaps two carrots, two onions, and some herbs, and stew with tho joint. To serve, take out the veal, remove the strings, strain tho gravy, thicken with Hour, and pour over the whole. Chop vegetables finely as a garnish. PHESSED VEAL OH CHICKEN. Put four pounds of veal, or two chickens, in a pot, cover with water, stow slowly until the meat drops from tho bone, then take out and chop it. Let the liquor boil down until there is a cupful, put in a small cup of butter, a tablespoonful of salt, a tablespoonful of pepper, a little allspice and a beaten egg; stir this through tho meat. Slico a hard-boiled egg, lay in your mould and press in the meat. When put upon the table garnish with celery tops or parsley.

BAKED BATTEL! BUDDING WITH FHUIT. Half a pound of flour, one pint of milk, the yolks and the whites of two egss, half a teaspoonful of baking powder, and one teaspoonful of salt. Hub the powder till smooth, mix it well with the flour, adding the salt and as much milk as will make it a stiff batter, beat it till quite smooth, then add the remainder of the milk and the eggs well beaten ; put some apples cut as for a pie into a buttered dish, pour tho batter over, and bake in a moderately Hot oven. Damsons, currants, gooseberries or rhubarb may be used in the same way.

The report and balance-sheet wero then adopted. The election of officers for the ensuing year resulted as follows : Patron, His Excellency the Governor ; president, Mr A. F. Castondyk: vice-presidents, Messrs W. C. lthind/ W. Gill, F. Grady ; conductor, Mr A. F. Hill; librarian, Mr F. Grady, junr.; auditor, Mr S. K. Kennedy ; committee, Messrs G. A. Kennedy, A. Ilotop, J. H. 0. Schwartz, W. W. Bird, V . J. Harland, D. T. Stuart and E. T. Mors* head. The question as to whether the position of secretary and treasurer should be an honorary or paid one was eventually adjourned until next Tuesday evening. Mr T. W. Pilcher, jun., was elected secretary and treasurer. Mr A. F. Hill suggested that a “ social ” should be held during the year, and that it lie an instruction to the incoming committee to take t he matter into consideration. A hearty vote of thanks was passed to Mr Pilcher for his services, and similar compliments to the librarian and tho chairman terminated the proceedings. At a special meeting of the Wellington Orchestral Society on Tuesday, a hearty vote of thanks was passed to the conductor, Mr A. E. Hill, for his services during tho past season. The question of having a paid secret iry was discussed, but the idea was not approved of; the meeting, however, unanimously resolved to give a bonus of AIC 10s to Mr T. Pilcher, jun., for his services during the past year, with a recommendation that in future tho secretary get a percentage of tho gross receipts. A full practice ol the Society was held afterwards, when new works were put in rehearsal.