SELECTED RECEIPTS.

New Zealand Mail, Issue 1611, 14 January 1903, Page 26

SELECTED RECEIPTS.

Kedgeree of Fish. —Melt loz of butter in a pan; add to it Mb of boiled rice, -Mb of any cold boiled fish, also the chopped white of a hard-boiled egg. Season well’ with salt, pepper, and, if liked, a little mace. When it is thoroughly hot pile it up on a dish, and garnish it with some finely chopped parsley and hard-boilea yolk of egg rubbed through a sieve. Rice for Curry.—To cook rice for a curry, proceed thus: Use the large Patna rice, wash it well in half a dozen waters. Put on to boil in cold salted water, and cook very slowiy until the division in each grain of rice can he plainly seen. Then drain upon a sieve. Rinse once with cold water, place the rice between two dinner plates, and dry very slowly in a warm oven, turning lightly every now and then with a fork, in order to prevent sticking.

Potted Ham. —To 21b of lean ham allow Mb of fat, one teaspoohful of pounded mace, t teaspoonful of pounded allspice, -i- nutmeg, pepper and sale, to taste, clarified butter. Cut some slices from a cold ham and mince finely, pound the ham to a fine paste with the fat. gradually add seasoning and spices, mix well and pound altogether. Press mixture into pots, pour over clarified butter, and keep in a cool place.

Little Veal Pies for Late Tea.—Take any nico schaps of veal, mince them finely, and add pepper and salt to taste, also a dash of nutmeg, loz of butter and two tablespoonfuls of breadcrumbs. Beat up an egg, mix it with a little good gravy, and stir into the mince. Line some patty pans with thinly rolled pastry, fill each with the mince, cover with more pastry; make a few holes with a fork, and bake.

Scotch Oat Cakes. —Mix together 3 tablespoonfuls of fine oatmeal to 1 of flour, pinch of salt, -} tablespoonful baking powder. Put 1 teaspoonful cf good beef dripping into the teacup, fill with boiling water, add to mixture till thick paste is made. Roll out in handfuls at a time (dredging with flour and meal often) till quite thin. Lift on to girdle on slow fire, and cook till cakes curl slightly. Don’t let them burn. To Make a Madeira Cake. —Ingredients : Boz of flour, -loz of butter and the same of castor sugar, loz of citron peel. 3 oggs, and the juice of half a lemon. Beat the butter and sugar to a cream with a wooden spoon, add the lemon juice, and put the whole into the flour; beat the yolks, and add them, to the mixture and stir thoroughly; whisk tho whites to a stiff froth, and stir lightly into the mixture, and pour the whole into a halting tin lined with greased kitchen paper. Place strips of peel over the top, and bake for labours.

Prune Meringue Pie. —Soak, stew and stone enough prunes to fill a pan. Sweeten well, and add lemon juice to taste and a dasli of cinnamon. Line the pan with paste, fill with the prunes, and bake until well done. Draw the pie to the mouth of the oven, and spread over it a meringue made of the whites of two eggs well beaten, with one teaspoonful of sugar. Return the pie to the oven, and let it remain until a delicate brown.

German Tart. —Stew Mb of prunes, with a -Mb of sugar, a strip of lemon peel, and half a pint of water till almost soft. Then pare, core and slice lib of apples. Add these to the prunes, and cook together till tender. Place the stewed fruit in a dish, and add half a teaspoonful of mixed spice. Cover with a good short paste, and bake in a hot oven for half an hour. Serve either hot or cold. Walnut Cake. —Required: soz flour, 4oz butter, 4oz sugar, 4oz grated rind of half a lemon, three eggs, one teaspoonful baking powder. Bake in a moderate oven. For icing, Mb icing sugar. Two tablespoonfuls of cold water. Put in a pan, and warm slightly. Stir in loz grated walnut, pour over the cake, and put a few pieces of walnut on the top before the icing sets. This makes a very nice cake.

Mr Robert Courtneidge has resigned bis position as managing director of the Theatre Royal and Prince’s Theatres, Manchester, and early this month sailed for Australia to produce “A Midsummer Night’s Dream,” for Mr George Musgrove. Miss Nora Kerin is also going out under Mr Musgrove’s management. Mr. Courtneidge is an old Australian favourite®