USEFUL RECIPES

New Zealand Mail, 21 February 1901, Page 30

USEFUL RECIPES

r ) •}-> f'svry- -;f — T“: l ■' : '•' • ■■ r> $ Potatoes with Milk.—Two eggs,, 3qz but-,-}ter, salt and pepper, 2 oz flour, half-pint in ilk, 21b potatoes, ;SJice ; Boine boiled, potatoes; melt the butter ih' a stew-pan and 1 stir in the flour; add gradually a gill of warm milk,-pepper, salt, and little ‘nutmeg; when the sauce has boiled put in the potatoes; simmer gently for ten minu-

tes, then draw the stew-pan away from tha fire; mix the yolks of the eggs with a gill of milk ; pour into the stew pan, and shir- until it thickens; turn on to a hotdish, and serve. Tomato Omelette.—Four eggs, 2 oz butter, 1 gill thick tomato sauce. Beat the egga in a small basin for two or three minutes; nut the butter into an omelette pan; when it is quite hot turn in the eggs ,and stir them about; when they are set hold the par* for a minute in. front of the fire; then fold the omelette over into an oval shape, slip on to a hot Mate, and ■serve directly. Curried Potatoes.—One pound uotatoes, one onion, lemon juice, one gill stock, Tib butter, curry powder. Slice the onion and fry in the butter; slice in the cold boiled potatoes; dredge with curry powder, and salt to taste; pour in the stock and a little lemon juice, and shake over the fire for ten minutes. Cold Meat Omelette.—Three eggs, loz butter, 2oz c6ld meat, half-a-gill gravy or milk, pepper and salt. Mince the meat finely, and season it nicely with pepper and salt; beat the eggs in a- basin and add tha milk or gravy: put the butter into a frying-pan, and when it is quite hot turn iu the meat and eggs; stir them about with a fork, and when they begin to set hold the nan in front of the fire for a minute; fold .over into an. oval shape, slip on to a hot plate,"and serve immediately.