USEFUL RECIPES

New Zealand Mail, Issue 1514, 7 March 1901, Page 23

USEFUL RECIPES

Rice _ with Hard-Boiled Eggs. Boil some rice thoroughly and press it into a ring mould, let it set, then turn it on a round plate. Out hard-boiled eggs into quarters, heap them in the centre of the mould, pour white sauce over to which you have added grated or powdered cheese. A rich tomato sauce may be used instead.

* Boiled Halibut with Lobster Sauce.— Cut into fine pieces a cupfuil of lobster meat, acM to it a pint of white sauce, made in the ordinary way by stirring a cu,p of milk into a mixture of one tablespoon each of butter and flour cooked for five minutes. A little paprika, may be added, and also a little of !the lobster coral pounded! to; a powder. When the boiled fish is" skinned; and on the platter pour a few' spoonfuls of the sauce over it and the rest around it. Use a parsley garnish. Boiled cod may Tie served in the same way.

Doughnuts.—Put half a pound of flour in a basin, with a little salt and a dessertspoonful of baking powder. Mix these well together; and] one whole egg, mixing it into a nice soft dough with a little cold milk. Have ready a deep pan of nice, sweet dripping. With well-floured hands - make the dough into little halls, no larger than a marble; a,s soon as the fat smokes put in the doughnuts—not too many, or they will stick together. Keep turning them about with, a fork to let hem brown, all over alike; drain on kitchen paper; serve (on a napkin) well dusted with lemon or cinnamon sugar.

Ragout of Mutton.—This may ~ be made from the remains of cold mutton. Out some neat slices from the cold joint, and trim some> of the fat from them. Melt in a saucepan a bit of butter the size of a hen’s egg. Cut up three' medium-sized onions and brown them in it. Brown the meat in the same butter, then add! a couple each of small turnips and carrots cut up and browned, and another.» small onion stuck with] cloves. Add half a pint of water and season with pepper and salt, and simmer veiy gently until the vege-

tables are done, then jput in the slices of meat to get hot. If green peas are in season these may be used, or, if not, a small can of peas, heated in stock after draining off the liquor in. which they were preserved, will be a tempting addition. They should be dished in ihe centie, and the meat and. other vegetables arranged around, and the ~«ravy slightly thickened and poured all'over. —Breast of mutton may be stewed in gravy until tender; bone it, season v ell with cayenne, black pepper, and salt: boil it, and while cooking skim the fat from the gravy in which it had been stewed; slice a few gherkins, and add with a dessertspoonful of mushroom catchup : boil it, and pour over the mutton when dished. * * - * Unrivalled PI urn 1 Pudding. - Tngvodieuts : One pound and a half or Muscatel raisins, one pound and three-quarters of currants, one pound of Sultana raisins, two pounds of finest moist sugar, two pounds of bread crumbs. 16 eggs, two pounds of finely chopped suet, six ounces of mixed candied peel, the rnd of two lemons, one- ounce of ground nutmeg, one ounce of ground cinnamon, half an ounce of' powdered bitter almonds, quarter of a, pint of brandy. Stone and cut up the raisins, but de not chop them, wash and dry the currants, and cut the candied peel into thin slices. Mix all the ingredients well together and moisten, with ihe eggs, which should be well beaten and .strained; to the pudding .stir in the brandy; and when all is thoroughly nrxecl, butter and Hour a stout puddiiig-ciocb, put in pudding, tie it down tightly, boil from six to eight hours, and serve with brandy sauce. A few swoeo almonds blanched and l cut in strips, and stuck on the pudding., ornament it prettily. This quantity may be divide! for .small families, as the above ingredients: will make a large pudding. * vfr 4fr ; _ Tomato Conserve.—-One pound or tomatoes, half an ounce of Li:cter, half an ounce of flour, half a pint iff water, seasoning of pepper and salt. Skin .he tomatoes, put them, m a taking-dish with just enough water to keep them from burning, and bake them unv.il soft. Pass them through a sieve, avid ihe seasoning. Make melted butter with the flour, butter, and water for half milk and half water may be used), stir in the tomato pulp, boil up, and serve very hot. This is an excellent sauce for eating -with chops, steaks, -or cutlets. The daughter of Mr Rockefeller, a, well-known American millionaire, has long been deaf, the result of scarlet fever. A Vienna specialist is said to have succeeded in partly curing her by growing a new ear-drum in one ear, and hopes to do the same by the other ear. , . The King of Greece, the younger brother of the Princess of Wales, has just completed his fiftieth year. No woman ever hated a man for being in love with her, but many a woman has hated a man for being indifferent to. hor charms.