USEFUL RECIPES.

New Zealand Mail, 8 February 1900, Page 17

USEFUL RECIPES.

TO COOK w COI4)MM Daintily, Tb i ? is :*s cook ll °'How S well we know expenenced wo di& i|j ie the taste of the appeaja" _ a or miu ced mutWafv fnd probably hard. To g l fell-made dish it is necessary some really good stock or gravy 3S to overcook the meat, *v in good condition for the The' mince which is allowed to fi&fr.bbil in the.: saucepan cannot be. «WBK{L£ o r tasty. To ensure a good the meat finely, dredge it Sydy with seasoned-flour; add a little S eravj; and a small piece of butter.. over is* biott Hie while it- lie-ats-through Place on a very hot dish, garSSctdy and serve at once. It a grityy .should be hy meltrng a little butter m 'a stewpan with thb same an,onion chopped finely, ftSiM'pafsley and a little hot sauce; whSaJlis mixed add the necessary sauce Ldtetir till it boiifh Four into a basin sheet cold. Out the meat into neat slices place-it in the cold gravy, put all into a saucepan and stir very slowly for half ah hour for the meat to absorb some of the gravy. If attention is paid to these two ways of reckoning meat any amount of others can be prepared on the same lines, with great success. For instance, the mince can be placed in a basin, steamed for an hour and turned out, for serving, The hash may be placed in a casserole, and .slowly, cooked in the oven, etc., etc. . j ,'tOW TO USt A CALF’S HEAD, ~ 1 ’ (jail’s- Head Soup.—The head cannot always be brought from the butcher, but when veal is slaughtered on the farm the head will give several dainty and nutritious dishes. The head should be split open,, carefully cleaned, and the tongue and brains removed, care being taken that the:.brains are: not crushed Soak the ljead for half an hour in salt water, and tfeemput on the stove with four quarts oficold water.. -/Let it come te a boil,' and then draw back to a place where it' #3l simmer -slowly, cooking for. two KojirsV At the' end of this time remove thqhOad, take the meat off the bone, and thea retum the: bones to the soup pot, cooking for'one hour longer, when , the soup should be strained. Add a grated carrot, half a turnip, a teaspoonful of finely chopped parsley, 1 of sweet basil, 1 of lemon thyme, 2 bay leaves, 2 of summer savory and 2 of sweet marjoram, a teaspoimful of salt and half a pepper. Boil again for half an hour, then strain, and thicken slightly with .a teaspoonfui of flour rubbed smooth with loz of butter. | : The Brains.—Put the brains in salt |water and let them remain for twenty Aimites. Remove and dry, and then dipfmto egg, then in very fine breadcrumbs, which have been nicely seasoned with salt and pepper. Fry and serve “°L Garnish with parsley j —Shred 1 pint of the meatirpm the head whoii cold. 2 whole slices of bread soaked in water and squeezed dm 4 medium sized potatoes mashed fhen hot, and 1 egg lightly beaten, and m to them a piece of butter the size salt, some PhWley, thyme and pepper. Put into a baking dish and bake for an hour, or make intocroquettes, dip in egg and fine breadcrumbs and fry in Ming lard. A £Tr ° Serre^ 1: ° lUeafc Cold is to gM season with pepper, salt, clove w4hb S with the stock in mould Th boded > and Press into a wfi iold Ck foms a Solid -i eU -V 7 Pla f e th - e ton S ue in cold twenty nnuutes, then boil , Kcmo , ve from the fire and When sorro'for luncheon. teo-tjien slf -vinegar for n dayoy Wo,tbea shetd and served as q side dish. . POTATO pie; aten eggs into 1 pint fit ed Potatoes, add 1} cup sugar, «aS& d n tf c,1 P“i l k: Flavour 7n ; IJaan p bake in 1 crust. together 2 tablespoons wfS4S!,T,"’! 3 add 1 small 1 : ‘ nm ’ cup milk, and i&S&ff* to 1 large &' siuall ftiir. ° .y, o beaten eggs, and' fl milk Bakelu o^ soaked in 1 Pint the top with frn!f-° n ° cras t, and cover Mm Potato °r m . S and cocoanut. Soiled potatoes ri Pie - one pint ljint milk i . ' J6d through a colander, a little 1 they 0 . of 2 Won extract m* b u sma J l teaspoon ®°d bake in one „ B ® at a] l well together, spread the £ ° nly ‘ When ba ked orthos ft„ ra f mi fn 6 made with rtito sugar. e £S s and 2 tablespoons ‘ OTHER RECIPES. “? and a half cupfuls ”f a cup £]|. t i sugar; break 1 egg sweeTor S Uarters full ?tk milk. Tf^ ur croam . and fill up teaspoonful of hT- lmlk J s used add k maU b !° da ; *f sweet, gfetod an vffi, of baking powder, W. e tode<l raii!!f rin 1 g y° u bko. A improveS? t 0 ab ° Ve ar<> WfuU and one-half ’ lnto which stir 2 small . '*

teaspoonfuls.of baking, powder,.,.! cupful of sugar j break 2 eggs in. a cup filled with sweet, cream;... s.alt, vanilla or lemon; beat well; add; for variety -J cupful of' chopped walnut .meat, citron or raisins; a very little more flour is needed with the. nuts. Or put part of the mixture in the baking tin, and to tlio remainder add 1 a teaspoonful of cocoa or a pinch of clove and cinnamon; drop it on the white mixture and it will make' a nice riiarble cake. Or bake in layers with any filling you like between, and. you have a layer cake. There are two ways of lemon filling, the first is excellent fol* tarts arid the other for pies, and both are nice - for cakes:—No. I.—Grated yellow'and jriice’of T lemon, 1 cupful of sugar, ’ teaspoonful of corn starch ; beat well - together,' steam 1 till quite thick, stirring constantly. No, 2.—One pint of boiling water, 1 cupful of sugar, 2 eggs, 1 heaping spoonful of corn starch, butter half the size of an egg, grated yellow and jriice of 1, lenirin;. Beat aU . wpll'ahd stir into the boiling;water and riefok till thick, stir : . ring constantly, : It will make a filling for.hwo tins. . \ ' v, ... :