TRIED RECIPES.

New Zealand Mail, 27 August 1902, Page 26

TRIED RECIPES.

Galantine of Yeal. —Mince finely a pound of fresh raw veal, a pound of beef, and half a pound of sausage meat, iviix all together after seasoning, with beaten wliite of egg to a stiff paste. Have ready two hard boiled eggs cut into slices, roll out tho meat as for pastry, lay the eggs on it, fold all up as a large sausage. Tie buttered paper round, bind with tape, and fry in butter, turning constantly till browned. Take some good gravy, place the roll in a baking tin and baste constantly with the gravy till it is cooked through. Then set on a dish and leave till cold. Garnish with chopped savory jelly, and serve. Steaks a la Russe.—Take about a pound of lean ru mpsteak, chop very finely, place in a dish and season with pepper and salt; add by degrees, while grinding the beef in a mortar, three ounces of butter. Failing a mortar, work the mixture with a wooden spoon. Flour a hoard, divide the mixture into eight pieces, flatten the pieces into small steaks, nearly half an incli thick. Beat up an egg with a teaspoonful of salad oil, dip each steak into this, roll in breadcrumbs, being careful to keep their shape. Melt an ounce of butter in a frying-pan, set the steaks in and ccok on each side for three minutes. Servo on a mound of’ spinach or potato, and on each have a little grated horseradish, moistened with vinegar.

Ham Salad.—For this dish T>oiled smoked ham will be reuqired. Make ready a mixture for dredging by pounding together some celery salt, cayenne, and black pepper, white sugar, and ground gloves. Mix these thoroughly, and put m a dredger, slice thinly some put in a dredger, slice thinly some lean lean ham. sprinkle each piece with lemon juice, dust them sparingly from the dredger, and let them lie for, a few minutes. Slice up into a salad bowl two very mild white onions and the best part of a head of celery, add the thin shavings of liam, dress with a good salad cream in the usual way. Scatte ough-ly-cHopped hard-boiled eggs over the top, and serve at once.

Chicken Devil.—Take the pinions, rump, thighs, and gizzard;sprinkle them with half a teaspoonful of cayenne„ pepper and a teaspoonful of salt. "Melt a good-sized piece of butter in a saucepan ; add a small .teaspoonful of mustard, a desertspoonful of mushroom ketchup, a piece of garlic well bruised and cut up, also a desertspoonful of Worcester sauce. Make it all hot. Well score the chicken, broil it, and lay on the sauce, putting it well into, the scores. This is an excellent breakfast dish.

Swiss Tartlets.—Take on egg, its weight in stale cake crumbs and fresh butter, a tablespoonful of castor sugar, a small piece of citron, and a little flavouring. Beat the butter to a cream with the sugar, add the cake crumbs and eggs, then flavouring, mixing all together. Line sonm patty-pans with puff paste, put a piece of apricot jam in the centre, and then a thick layer of mixture. Lay a ce of citron across each patty-pan and scatter chopped almonds on either side. Bake for about a quarter of an. hour in a sharp oven. Manilla Puddine.—Boil a pint of milk, and when boiling stir in one ounce with a little cold milk. Let it cool, and then add the yolks of three eggs and two tablespoonfus of sugar. If vanilla chocolate has not been used, flavour •with a teaspoonful of vanilla. Bake in a slow oven till set and firm to the touch. TV hen done, beat the whites of three eggs, add a teaspoonful of castor sugar, pile roughly over the top .and set in the oven to brown. Serve when cold. Chocolate Cake.— Half a pound of butter, half a pound of vanilla-flavoured chocolate, four or five eggs, hal fa pound of sugar, half a pound of flour, a large teaspoonful of baking powder. Grate Hie chocolate very fine, and mix carefully with the other dry ingredients cream. the butter with the hand, taking care it does not oil. Beat the yolks and whites of the eggs separately—the whites ought to be quite stiff. Mix the and butter with a wooden spoon then put in the chocolate, flour, etc.! carefully avoiding an ychance of lumps.

Should tho mixture seem too thin flour may be added till it is quite 5 Bake m a medium-sized tin lined wi+L buttered paper, and see that the ov»* is act too .hoc. To Test this, or ailv cake, have a large knitting needle a , m without removing the cake from the’oven pierce it with the needle. If the calm adheres to th eneedle it is not cooktl enougn, but if the needle is quite clear it is time to. remov etho cane. As soon as it comes out-of the oven turn the cake out of the tin. leaving the paperturn the tin upside down near the fire’ place t he cake on this, and allow it cool gradually. ' U to