USEFUL RECIPES.

New Zealand Mail, Issue 1424, 15 June 1899, Page 20

USEFUL RECIPES.

QUEEN ALICE'S PUDDING. One pint of fine breadcrumbs, one quart of milk, two eggs, apricot or strawberry jam, teacupful of castor sugar. Mix the milk, breadcrumbs, sugar, and whisked yolk of eggs, and beat them quite smooth; put them into a pie-dish, and bake in a rather slow oven lor fully half an hour,; then spread a layer of preserves over the top, and upon this the whites of the eggs whisked with a tablespoonful of, castor sugar till quite stiff, brown in the oven for ten minutes or before the fire. -• BASED MAOAROIvI WITH ••CDEESE. J Do hot wash the macaroni. Break it into inch lengths, and threw it into boit-i mg water, salted. Stir, frequently to prevent' it s4ttttfl§ p 't J d tiie aria bonf slowly.. Macaroni does not nearly reach its full size when boiled rapidly; hence

forty-five minutes is none too long to allow for its cooking. Turn it when done into a colander and drain well. Arrange a layer of macaroni in the bottom of a pudding dish, upon it strew some rich cheese (the Parmesan is generally used), and scatter over this some bits of butter. Add a sprinkling of salt and pepper, then another layer of macaroni and cheese; filll the dish in this order, having macaroni at the top, buttered well, but without cheese. Add $ few spoonfuls of milk, and bake slowly until of a golden-brown hue, half an hour being usually sufficient. Serve in the dish in which it was baked. ANGEL’S FOOD. To make angel’s food, mix a cupful of flour, a cupful and a half of granulated sugar, the whites of eleven eggs, and a teaspoonful each of vanilla and cream of tartar. Sift the flour four times; then measure it, add the cream of tartar, and sift four times more. Sift the sugar through the flour sieve three times, Beat the whites of the eggs to a stiff dry froth, and add the sugar a little at a time, then the flour and the vanilla. Bake for forty minutes in a moderate oven. Do not butter the pan; lay an unoiled paper on the bottom. When clone turn the cake upside down, place the pan bottom upward, and lay the cake upon it; frost the bottom of the cake. HOW TO PICKLE AN OX TONGUE. Choose a plump tongue with a smooth skin, as these are sure indications of its being young and tender; then, after soaking it in cold water for an hour, drain it and trim it neatly by cutting away the root, being careful to leave a little of the fat. When thus prepared lay the tongue in a deep earthenware pan, and pour over it a pickle composed of the following ingredients:—One pound of bay salt, six ounces of common salt, one ounce of salt prunella, one pound l of moist pugar, a score of peppercorns, a bunch of savoury herbs, one ounce of saltpetre, and one gallon of water. These ingredients must be boiled together for twenty minutes, then the liquid should be carefully skimmed, •strained through a piece of muslin, and allowed to cool. When quite cold it is ready for use. Let the tongue remain in the pickle from ten to fourteen days, a longer time being required in winter than in summer; then when taken out rub it ’well with a clean dry cloth, and either cook it at once or hang it up to dry.