SOME USEFUL RECIPES.

New Zealand Mail, Issue 1266, 4 June 1896, Page 16

SOME USEFUL RECIPES.

| Tir-liITS ON TOAST. SOME DAINTY BREAKFAST AND SUPPER DELICACIES. The following are all tried American recipes, and read as if they would turn out well :-- P.AKKD K<;<iS OX FISH TOAST. slices of bread, butter while hot, mince any kind of lisii let'i from a previous j meal, season to taste, add a little butter, and spread about half an inch thick on toast. Allow ] egg and 1 teaspoonful of butter to each slice, place the butter in the baking tin, melt it, break the egg in a cup, slip it from the cup into the tin, bake three minutes. Serve an egg on each slice of toast, sprinkle with salt and pepper. egg TOAST. Carefully separate the yolks from the whites of G hard-boiled eggs. Chop them each fine. Heat 1 cup of milk, add 1 teaspoonful of butter, a few sprigs of parsley, salt and pepper. Thicken slightly, then stir in the chopped whites of eggs. Have ready (1 slices of bread nicely toasted, put yolks on them, pour over sauces and serve hot. FAIRY TOAST. Brown slices of stale sponge cake or any plain cake in oven. Beat the whites of 2 eggs to stiff froth, add 2 tablcspoonfuls of currant or any kind of jelly, beat until thoroughly mixed. Sandwich the slices of cake, using this as :*. filling. Place in a glass dish and pour about it, a thin vauillallavoured custard. Serve quite hot. APPLE TOAST. Peel and slice 0 apples, put a piece of butter the size of an egg in a saucepan, add the apples and throw over them 1 tablespoonfuls of sugar and 2 of water. Stew quickly. Fry slices of bread a nice yellow colour in a little butter, place on a hot, platter, cover with a little sugar and the apples one inch thick. Serve hot. HAM TOAST. Reserve the fat from pieces of cold boiled ham, chop line. Put 2 tablcspoonfuls of butter into a saucepan on tho stove, add the chopped ham and i teacup of sweet cream or milk. Season with pepper and salt, and when hot remove from the stove and stir in quickly three well-beaten eggs. Pour the mixture over thin slices of toast and serve at once. CREAMED BEEF HASH ON TOAST. Buy the thick beef steak to broil for dinner, cut oif the long, tough end and have it put through the meat chopper. Put a tablespoonful of butter in a stew pan, let brown, and add a generous tablespoonful of flour, mix thoroughly, add 2 cups milk. Add chopped meat and simmer 10 minutes. Season with salt, pepper and celery salt, pour over slices of buttered toast. Serve hot. PEAS ON TOAST. Pour a tin of sweet small peas into an open dish an hour before you wish to cook them, drain and wash. Put them into a saucepan and add enough hot water to barely cover them. Cook until tender, then add the following : One-fourth cup of butter, beaten to a cream with a tablespoonful of (lour, and \ teaspoonful salt. Add \ cup hot water. Pour the peas and gravy over (5 slices of toast arranged on a {(latter, and serve hot. The same quantify of green peas may be used in place of the canned ones, if they arc obtainable. f;cn.\MßM:n eggs with tomatoes on toast. To 1 cup of tinned tomatoes (or fresh, which is better) add a pinch of soda and put in a saucepan with a tablespoonful of butter, taking care not to burn. When boiling hot, add.'! whole eggs and stir gently, remove from the lire before the mixture boils, and season with a small teaspoonful of salt and a pinch of pepper. Serve on buttered toast. This is a very appetizing dish for a winter supper or for a luncheon at any season. ASI'AIUGUS ON TOAST. Wash and cut the tender stalks into inchlong pieces, put to cook in a porcelain-lined saucepan, in enough salted boiling water to cover, boil fi minutes, drain oil the water and add a little more boiling water. When tender add 1 cup cream or milk, and if you use milk, add 1 tablespoonful butter. Add a little white pepper. I'our over slices of buttered toast and serve immediately. Celery may be stewed like asparagus and served on toast in the same manner. VEGETARIAN RECIPES.

TOMATO SAVOURY. Cut some nice smooth-skinned tomatoes in half, lay each, with the cut side upwards, in a baking tin, with a little butter ; bake till tender, without allowing them to lose their shape; scrape out some of the pulp from each piece of tomato, and set on a dish to serve, scramble two eggs in a small saucepan, with a piece of butter and. a few chopped mushrooms; season all highly with pepper and salt; (ill the holes iu the tomatoes with the

egg, making a little pile on the top of each, make all very hot, and serve. BUTTKKED PARSNIPS. Boil tender and scrape, slice lengthwise, Put 3 tablespoonfuls butter in a saucepan, with pepper, salt, and a little chopped parsley. When heated put in the parsnips, sha 1 e aud turn until mixture boils, then lay the parsnips in order upon a dish and pour the butter over them and serve. VEGETARIAN CUIiRY. Ingredients: 1 medium onion, 1 ditto turnip, 1 carrot, (i Brussels sprouts or quirter of a cabbage, G boiled and peeled chestnuts, 1 tablespoonful desiccated cocoanut, 1

modium sour apple, 1 dessertspoonful curry paste, 1 ditto curry powlcr, salt, and 2 tablespoonfuls best salad oil. Fry the onion, when cut in eliccs, in the olive oil in an enamelled saucepan. When the onion is a pale brown, then add the apple cut up in thin slices. lla\c thecarrjtand turnip cut up into small dice, and divide the chestnuts into four. Mix all the ingredients together with the curry paste and powder, add a little salt and the cabbage cut up. Put all on the fire, with the cover on the saucepan to keep the steam in ; simmer slowly for half an hour, or til! the vegetables are quite soft. Then serve in an entree-dish, with boiled lice round. This dish contains all that is necessary to supply life in a healthy state, as the oil support the fat which the vegetables lack. When peas or French beans arc in season, a fewcan be added with good effect, f n fact, the greater the variety of vegetables the better. 'The cover of saucepan must be kept on al! the time, and the saucepan shaken to prevent burning. DItY CURRY OF VEGETABLES. Peel four onions and cut them in very thin slice.-', and put them with -Jo/, of butter in a stewpan, and fry together till a nice golden colour; then add a dessertspoonful of curry powder, a saltspoonfill of ground ginger, ditto of salt, three red dry chillies (pounded), a pinch of ground cloves, a pinch of (-round cinnamon a loaspounful of finely chopped bayleaf and thyme, the juice of one huge lemon, and half a pint of water. Cook together till the mixture is quite dry, but taking care that it does not burn, then mix into it about H pint altogether of any nicely cooked vegetables, such as carrots, canlifbwers, turnips, beans, -t:., ind dish in a border of boiled rice, made with a quarter of a pound of rice. c.iitnors a la lilloise. Scrape or peel four or five good fresh carrots, cut them in five or six pieces (lengthways), taking out the core, which can be used for flavouring purposes; cut these pieces in kite or oval shapes, well wash them, and put them into a stewpan with plenty of cold water, a good pinch of sugar, and a pinch of salt; cook till tender, then take them up carefully, and place them on a sieve to drain. Put into a saucepan half pint of milk boiled with a little mace an half an eschalot, mix on 2oz of (lour which has been lightly fried with 2oz of butter ; stir till it boils, add a little pspper, salt, and a little nutmeg. Place the carrots carefully in this, aud let them boil for about ten minutes. IJ:ive some little croutons of bread cut as near as possible the shape of the carrots, and fry them in butter : dish these in alternately with the carrots on a warm dish, on a border of mashed turnips in the form of cutlets. Add a few drops of lemon juice, a teaspoonful of chopped capers, a little chopped parsley to the sauce, and pour it round the base of the dish.