USEFUL RECIPES

New Zealand Mail, Issue 1636, 8 July 1903, Page 27

USEFUL RECIPES

Stewed Calf’s Head.—Take half a calf’s bead, and remove the brains- Bet the meat in a stew-pan, add enough, cold water to cover add an onion and some sweet herbs, also a little pi die of lemon peel. Work two ounces of Hour into a smooth paste with, a quarter of a pint of vineu'.vr and some water. Directly the liquor boils up, skim it. add the flour aud vinegar by degrees, and cook all gently for two hours and atiialf. Beil the brains separately, also the tongue. Stir the 1 quor of the calf’s head constantly so that :f will not burn to the bottom of the nan. When don© set tho head on a hot dash garnish with, thin slices of the tongue. Scatter baked breadcrumbs over all P-m-** brown gravy round, and serve the brains separate!v in a little white sauce. Mend rolls of fr ? ed bacon with this dish. Beef and Ham Pie. —Take ono pound and a half of beefsteak, out info pieces. Cut half a pound of onnVed hnnand four hard-boiled ©csrs i nto shoes. Arrange* these ingredients i n lovers in a roe dish, seasoning each w'th chopped parsley. thyme, marjoram len'on peel. and salt. Put a cupful of good stock into the dish, cover with n rich piecrust, ornament with leaves cut out of the oastrv. brush over the crust with volks of eggs, and bake in a sharp oven till the T>*ri--y is cooked. Then lot the moot cook »lpdtill done. Serve cold. A Beef Pudding for Invalids. —Take two tablespoonfuls of fine breadcrumbs, a gill of not beef tea, a beaten egg, and a pinch of salt. Place the breadcrumbs in a basin, season with pepper and salt, and pour the hot bo&f tea over. Beat the egg lightly, add to the other and pour into a buttered cup, tie o-ver a piece of greased paper, and steam for a quarter of an hour. Turn out and serve, and pour round a little good gravy. Oarmelon. —Chop finely a pound of underdone beef and half a pound of bacon, mis both together, dredge with season with salt, pepper, nutmeg, a teas poors ful of chopped parsley, so ’e thyme and marjoram. Bind all together with beaten egg, form the mince into a roll, tie some greased white paper round it to keep it in shape. and bake m .0 moderate oven for three-quarters of av hour. When do-ne, take off the paper, brush over with meat glaze, and pour good fravy round. Garnish either e T 'd of tlm ish TT'tli boiled peas mixed with small carrots, and serve. Lobster Salad. —Put a nice ring 01 freshlv-gathered, washed and cut lettuce on a flat dish, pour thinly si ced cucumber round the edge, and decorate with lobster coral, stuffed olives prawns, or any other nice garnish. Fill the centre witn lobster cream made as follows: Take a breakfast-cupful of lobster meat cut into small pieces. Dissolve one ounce of butter in a saucepan, stir one ounce and a half of flour into it over the fire, but do not let it colour, add half a pint of milk and cream mixed, and stir till quite cooked. Take this off the fire, beat in the yolks of two raw eggs and slightly cook them; flavour with lemon ju:ce aiul anchovy and colour with lobster coral or carmine. Make the sauce very creamy in consistency, and when cold add the lobster. Cover the lobster cream with mayonnaise sauce, and put tiny hearts of lettuce on it.

Treacle Sponge Pudding.—Three-quar-ters of a pound of flour a quarter of a pound of chopped suet, two ounces of sugar, half a teaspoonful of carbonate of soda, ’half a teaspoonful of tartaric ac d, or two teaspoonfuls of baking powder, quarter of a pint of treacle, quarter of a pint of milk, one teaspoonful of ginger. Mix the flour, suet and sugar in a bowl, add ginger and acid, removing all lumps. Dissolve the soda in the milk and stir into the rest of the ingredients. Boil for three hours. This makes a large pudding. Stowed Celery and Egg Sauce.—Take the heart of a nice head of celery, trim and wash it well, put it m a pan with milk and water in equal proportions, and a little salt. Boil gently till quite soft, then drain off the liquid. Make some long finger-shaped pieces of hot buttered toast, arrange some pieces of celery neatly on, and pour over some good egg sauce. Sprinkle over all a little chopped parsley. The milk and water may be saved, and Used in the place of white stock.