USEFUL RECIPES

New Zealand Mail, 29 January 1902, Page 21

USEFUL RECIPES

Dawley Porridge. Half - pound best coarse oatmeal seven teaspoonfuls sugar, one level teaspoonful salt, three pints water. _ An ordinary (pitcher) stew-jar placed into an iron saucepan is about as good a method of cooking it as can be Had. it prevents burning or drying to the pan, and therefore much waste. If the stew-jar fits the iron pan, it will save the waste of water by keeping the steam in, and last ten or twenty ordinary tin ones, which, being so thin, quickly burn through, especially in the ordinary open firegrate. If boiling water is added, ver ? quick stirring is necessary to prevent it becoming lumpy, also the more frequently it is stirred the quicker it will be cooked whether it is hot or cold water that is added, and the more frequently it is stirred the less liability to the bitter taste often met with in fine oatmeal. The above quantities are for making a very thick porridge and sufficient for eight persons.

Soup with Parmesan Crusts.—Put into a stewpan with a teaspoonful of butter and a lump of sugar a pint of celery, turnips, carrots, green leeks, onions and young cabbage leaves cut in thin strips half the size and length of a match,' and let them stew in their own steam over a slow fire, shaking occasionally. When they tinge add three pints of good soup, and cook till the vegetables are done, when they must be strained from their liquor. Cut out of a stale but not hard Vienna roll little rounds of bread the size of half-a-crown, dip each iu hot butter, roll in grated Parmesan cheese, and bake them a deep yellow. When about to serve the soup throw them into the tureen, but do not let them stand in it beyond four minutes before it goes to the table.

Carbonade of Fish.—Cut In neat slices any firm, white fish, clear of bone and skin, and dip in a batter seasoned with pounded herbs. Sprinkle with bread crumbs, and pour on all sides of it a beaten egg by spoonfuls. Lay in a porcelain baking dish, and bake a pale brown. Serve - with a white sauce, sprinkle with grated hard-boiled egg yolk and slices of lemon. Roulade of Veal.—Take the bones out of a breast of veal from the under side, without cutting the upper part of the meat; beat out flat, and as wide as possible with a mallet. Make a forcemeat of a pound of veal taken from tne leg, chopped fine, one-half pound of bacon minced with small onion, chopped parsley, an ounce of capers, some grated lemon-peel, po.wdered thyme, a cup of breadcrumbs, and unite these with the yolks of three eggs. Spread this on the inside half and lay above it thin lengths of pickled gherkin, and yolks of hardboiled eggs crumbled, and thin slices of bacon ; Roll the meat deftly, skewer, and bind with tape. Put the bones in the stewpan with herbs, the juice of a ' iTM 0n am * j* s r ‘ nd > au d put in the veal, mu to an inch above with good broth, and cook slowly three hours in the oven, letting it brown slowly, and the broth euuce to moisture. Take the meat up,

trim it neatly, let it get cold, unbind and glaze with rich aspic jellv. which can be bought or made at home, with good stock, calves’ feet gravy, or gelatine coloured a rich brown. If you wish to ornament the roulade let the aspic freeze, and then beat it to crystals, Russian style, and pile them on top. Milk Blanc Mange.—Pour a pint of milk into an enamelled saucepan, together with an ounce of isinglass, a teaspoonful of rose-water, and a tablespoonful of castor sugar. Stir gently over a clear fire till the milk is nearly boiling, then remove from the fire, and stir till nearly cold; pour into a mould which has been rinsed in cold water. Turn out the blane mange next day.

Lemon Potato Balls. —Beat well together half a pound of cold mashed potato, half an ounce of castor sugar, one ounce of ..warmed butter, a wellbeaten egg, the juice of half a lemon, and the grated peel. Form the mixture into small bails, dip into egg, then into breadcrumbs, and fry a golden colour. Take up, drain very well oil paper, and pile on a d’oyley; sift castor sugar and serve.

Orange Meringue.—Wash thoroughly half a pound of the best rice, put it into a saucepan with plenty of sugar, and bring it to the boil. Then drain off the water and add one quart of milk, a quarter of a pound of sugar, and the rind of one lemon. Gently cook the rice until almost dry. Peel the rind of six oranges, and put it into a saucepan with some thick syrup made with loaf sugar and a small quantity of water ; let the rinds steep for twenty minutes at the side of the fire. Trim off the white pith of the oranges and remove the seeds. When the rice has cooled mix with it the beaten yolks of three eggs; put a layer of the rice on a fiat dish, pile the remainder up to form a kind of wall, place the oranges in the centre, and pour the syrup over. Whisk the whites of the three eggs to a stiff froth with two tablespoonfuls of castor sugar, and spread it over the oranges. Dust a small quantity of sugar over the whole, and bake for twenty minutes.