TRIED RECIPES.

New Zealand Mail, Issue 1290, 19 November 1896, Page 16

TRIED RECIPES.

RABBIT FRICASSEE WITH CURRY.

Select a fat young wild rabbit. Skin and remove the head and neck. Split it down the back, and cut into convenient pieces. Soak in salted water half an hour. .Season with salt and pepper, dredge with flour, and brown slightly in hot butter. Put the meat into a stewpan. la the fat £eft in the saucepan put one sliced onion and cook until slightly discoloured. Mix two teaspoonfuls of curry powder, one teaspoontul of sugar, and one heaping tablespoonful of flour, and brown them in butter. Add slowly one pint of water, one cup of strained tomato, six raisins, seeded, one cup of chopped sour apple, a daoh of cayenne and salt to taste. Turn this sauce over the rabbit and let it simmer until the flesh is very tender, When ready to serve add one cup of hot milk and a quarter of a cup of chopped olives. Have ready one cup of rice, cooked in boiling water until soft, turn the rabbit into a platter and pile the rice around the edge. epicure's pudding. Quarter of a pound puli paste, three ounces candied orange, lemon and citron peel, half an ounce sweet almonds, eight eggs, six ounces sugar, a tablespoonful brandy, two drops essence of almonds. Line a pie-dish with rich puff paste, shave up the candied peel into very small pieces, and put in the dish with the almonds, finely chopped ; beat the yolks of eight and white of two eggs with the sugar and brandy, add the almond essence, pour into the dish, and bake in a moderate oven for one hour. A SUNDAY PUDDING. Two eggs, their weight in butter, flour and sugar. Beat the butter and sugar to a cream, add the eggs, and lastly the flour, which has had half a teaspoonful of baking-powder mixed in it. Butter a shallow piedish, spread with a layer of small Btewed tigs, cut finely, pour the batter mixture over, and bake for half an hour. STEWED sheep’s FEET. These make a very nourishing dish for an invalid. Procure some sheep’s feet, nicely cleaned, and stew them in milk and water for three or four hours, until perfectly tender. Take up the feet, arrange them on a dish, remove as much bone as possible, and make a. white sauce with some of the liquor in. which they were boiled. Blend together 1.-z of butter and loz of flour in a saucepan ; when perfectly smooth add carefully half a pint of the stock. Season with pepper and salt, and, if’ liked, add a small dessertspoonful of chopped parsley. Pour this over the feet, and serve. TOM ATO 0M EL ETTE. Fniir tomatoes, 1.-a fi.>uo eggs, a little pepper and s-sii, nuik. Peel the tom .lines and chop them sir. all ; beat the flour to a smooth paste with the milk, then add the eggs and seasoning, lastly stir in the tomatoes ; fry the omelette a golden colour, fold it over, and serve immediately. FRENCH HONEY. One pound of sugar; put into a pan the yolks of six eggs and beaten whites and add the juico of four lemons ; grate the rinds of two, and add quarter of a pound of butter. .Stir all together over the fire until as thick as honey. Seal it up and you can keep it as long as six months. FISH PIE. Take one pound of fish (white), two ounces of breadcrumbs, a little parsley, nutmeg and pepper to taste, one tablespoonful of mustard, one ounce of butter, and half a pint of milk. Boil the fish, remove skin and bones, and mince finely ; boil the crumbs in the milk with the other ingredients, taking care to have the parsley chopped fine ; mix with the fish grease in a pie-dish, put in the mixture, and cover with a crust of mashed potatoes, when it must be baked in a quick oven until it is a golden brown. *

S EGG SOUP. '• One quart of boiling water, butter the size of an egg. Three eggs beaten until whites and yolks are but slightly broken. 7 Stir the eggs into the boiling water and let scald for a moment. Season with pepper and salt, and serve hot. ’ FRUIT CAKE. j Here is a recipe for spice or fruit cake ’ which has been used for years and can be j recommended fo * its keeping qualities as well as goodness. One cup of molasses, one cup of sugar, two-thirds cup of butter or meat fryings, one cup sour milk, three eggs, one teaspoonful soda, one teaspoonful each nutmeg and cloves, one and a - half t.easpoon f ul cinnamon, threo heaping cups of flour. To convert this into a fruit cake add currants, raisins, chopped citron, or whatever one wishes. A heaping cup of seeded j raisins which have been well sprinkled with flour makes a nice cake.