SOME USEFUL RECIPES.

New Zealand Mail, Issue 1265, 28 May 1896, Page 16

SOME USEFUL RECIPES.

ISRAEL CAKE. Take for it half a pound of butter, half a pound of sugar, a good half ounce of cornflour, three-quarters of an ounce of wheat flour (good weight), and three eggs. Beat the butter to a cream, add the eggs and sugar, and tho flour at last. Stir half-au-hour. Tho butter ought to. be rather thick. Butter a shallow sheet-iron pan, fill it with the batter about a quarter of an inch high, smooth it with tho blade of a knife, then dust sugar over it, and if you wish, somo almonds cut into fine shreds. Bake in a cool oven, light yellow. Cut it into small pieces of any shape you wish while still warm. PORTUGUESE CAKES. Take butter, eggs, sugar and flour of equal weight. Beat the butter to a cream, and the eggs, then tho sugar, and at last the flour. Stir half-an-hour and drop in little heaps tho size of a walnut, on a sheetiron pan, which you have slightly dusted over with flour. Take some preserved cherries and place one in the centre of each cake, pressing it down to steady it. Bake it in a moderately hot oven. BANANA PUDDING. Dissolve three-fourths of a box of gelatine in half a pint of cold water for ono hour, then add half a pint of boiling water, the juice of two oranges and two lemons, and two cups of sugar;. strain into a mould and let it stand until it begins to harden, then stir in thinly sliced bananas. When sufficiently hard, turn out of the mould and servo with whipped cream. lIASTY PUDDING. Put a quart of milk in a crock and sot it on the stove to cook. As soon as it comes to a boil, sift in the flour, a little at a time, stirring it well until it is thick and stiff. Servo with sweetened cream or thickened milk, mado in this way: Take a piece of butter, size of a walnut, ono heaping table-spoonful of sugar and ono of flour. Cream this together, and pour on a pint of milk. Lot this cook ten minutes. Flavour to suit the taste. APPLE TAPIOCA [PUDDING. Soak one cup of pearl tapioca over night. Pare and core enough apples to fill a round baking dish ; fill the holes in |tho apples with sugar and a little cinnamon ; pour tho tapioca over tho apples and add one quart of water. Bake an hour ; servo with cream. PLAIN CAKE. Take two cups of flour, ll of sugar, half a cup of butter, ono of cream, two eggs, ono teaspoonful of baking powder, mixed with tho flour. Put all these ingredionts into a deep dish and beat until light. It is not necessary to heat them separately, as in somo other cakes. Bake in a deep form and in a moderately, for half an hour. MACAROONS. Take half a pound of almonds, blanched and skinned, with three or four hitter ones among them, found them lino into a mortar, with the whites of three eggs. Add ten ounces of sugar and stir for a quarter of an hour. Put in little round or oblong heaps on a siieet "f while paper, dusted over with flour. Sprinkle sugar over the macaroons ami bake, in a slow oven. P'T PIE. ('ut. veal. b.vf, or chicken into pieces and pul, into b aling’ wab-r enough 1" cover, with two slices of bacon; cover clo.-,ely, ami boil an hour, and season to taste ; make a batter of two well-beaten eggs, two cups of milk, teaspoonful of baking powder and flour, drop in nepaiate spoonfuls while boiling, and cook live minutes; servo immediately. FLANNEL CAKES. Rub two ounces of butter into a quart cl sifted flour with the, hands until well mixed; add one teaspoonful of salt. Mix together the beaten yolks, of tlnce egg.-i and one joint and a half of milk ; add thus to the flour; beat hard until smooth. Next; add the whites of the eggs beaten to a stiff froth, and two table-spoonfuls of baking powder. Bake quickly on a hot gridle, greased with fat pork. Al'f’LE CHARLOTTE. Lino a buttered loaf tin with thin slices of homo-made bread; dip tho edges of the bread in white of egg, and fill the space with smooth apple sauce seasoned with lemon rind and nutmeg, or cinnamon; cover the top with strips of bread ; put a small quantity of butter on top and bake ono hour. OYSTER SALAD. Clean one pint of white celery, and cut into line pieces. Season with salt. Parboil one pint of oysters, drain, when cold

mix them with a French dressing. Put a layer of shredded lettuce in a salad bowl, sprinkle with French dressing, add the oysters and celery, cover with a mayonnaise dressing. RACHEL PUDDING. One quart of bread-crumbs, ono quart of apples, cut very fine; half a cupful of suet, chopped very fine ; ono cupful of currants, the rind and juice of two lemons, four eggs, well beaten. Mix thoroughly, greaso a pudding mould, and put the mixture in it. Steam three hours, and servo with rich wine sauce. LYONNAISE POTATOES. Cut boiled potatoes into squares ; _ to every pint allow ono large chopped onion, a teaspoonful of minced parsley, and a tablespoonful of butter. Put tho butter in a frying-pan ; when hot, add tho onion ; let brown. Put tho potatoes in and stir until well browned. Sprinkle with salt, pepper and parsley. Serve hot. SPICED BEEF HAM. Make a pickle in the proportions of Lilli of salt, ilb. of sugar, loz of saltpetre, to ono gallon of water; boil and skim, and when cold, throw over the beef hams. Lot them remain in pickle for nine days, being particular to turn them every day ; then place them on a table to drip lor a tew minutes, but do not wipe. Have ready a generous supply of allspice, cloves and black pepper, rub thoroughly into the hams, wrap each tightly with string, and hang up to dry. in about two weeks you can hegiu to use if desired. . CELERY IN SOUP, j Ton can use a little celery, and it is good ; much, and it is better, if the white I celery is available. Tho green leaves and trimmings urn good to uso in soups, but ono must uso only a little—perhaps one largo leaf to a soup. Von can also uso a teaspoonful of celery seed, if tho fresh stalks arc not to bo obtained. Two or three celery plants are a fine addition to tho herb bed as a source for soup flavouring. CELERY GRUEL. This may be prepared in different ways, says the Medical Keened As a cure for rheumatic twinges, it may be steeped in water, and the water seasoned with salt and pepper, and drunk either warm or cold. It is usually relished in the form of a stow. Cut the celery in inch bits ; place in a small quantity of boiling salted water. After half an hour’s boiling, add rich, sweet milk to make it quite juicy. Let this scald, and add seasoning to taste. TO PRESERVE QUINCES. Pare, quarter, and core the quinces, and throw them into cold water. Save the parings and knotty pieces for jelly, being careful to reject the cores and seeds, as they prevent tho liquid from jellying. When you have pared sufficient to make ono or two jars, take them from the water and put into the preserving kettle; cover with boiling water, bring to a boil quickly, then stand on tho back of the range, where they will cook slowly, until they can be pierced with a straw. While they are cooking, put tho sugar and some water into another kettle, allowing lib of sugar and l-pint of water for each lib of fruit. Stir tho sugar until dissolved, then boil and skim. Lift the quinces from tho water, and put them into tho syrup and cook slowly for ten minutes and can. If several jars are to bo canned, all the fruit should be boiled in the same water, and this water saved to boil the skins for jelly.

Ihe usual weekly meeting of tho Women’s Democratic Union was held last week. Three new members were enrolled, and the meeting adjourned in a body to tho meeting to protest against the Bible in schools. A paper is to he given next week by tho president on “ Another Aspect of the New Women.” Paderewski was a struggling music teacher long before any one discovered his talent. He was 27, poor and in debt when the Princess do Segin bade him attend her salon for a fee of £5, and play to her guests. Every ono was delighted with the shabby young Pole and his magnificent technique. But even in those bitter days Paderewski would stand no patronising. He had walked to the house, and when the Princess said to him as he was about to leave, “ You must allow mo to send you home in my carriage,” Paderewski replied : “ Madame, my carriage is at tho door.” That evening was tho turning point in his fortunes. Miss McDonough (who has been promoted from tho Hawera school to he assistant teacher at the Foilding school) has been presented with a handsome gol I brooch a horseshoe, set, ni foi'acT-nic-nots by iho 1o idling staff at Hawera. .-he has also received several presents from tho pupils. Fhr Queen was 77 years old on Sunday. She wiii h i vc reigned .>‘d years on tlie ‘Joi.h June, or within three months and four days ul tins I'd i »■ 1 1 i ;-i :ai (it Heoo-! |,i. sli-eild she reign until 25ih September, sliv will have exceeded the reign of tile Third of the < Forges by one day. The most, expensive christening evr celebrated was that of Albert Edward. Prince of Wales. It took place January 25, 1 SI2. wlimi His Highness was a little over two months old. The total expense amounted to 1 ,nnO,fnodol. The nurse received .VlUbdol, and the complimentary fees given to individuals about the Court were equally lavish. The, fourth woman to obtain the doctor s. degree at fli-> UuiversiiyofHoeUingeii i; .Miss Alice Luce, a graduate of Wellesley.. Elm has boon male Doctor of Philosophy, cum multa laude, by Goettingen, is ho had spent two years in philological studies at Leip.-.ie and "h.is been at Goettingen through one semester.