SIMPLE DISHES.

New Zealand Mail, Issue 1649, 7 October 1903, Page 27

SIMPLE DISHES.

Lamb Cutlets.— A. tasteful way is to trim the cutlets nicely, season lightly with sa t lt and popper, dip into boa-ton egg, and then into breadcrumbs flavoured Avith grated Parmesan chee.se — about A teaspoonful ito 3 teaspoonfuls of well dried crumbs. Shake off the loose crumbs, and let the cutlets stand awhile. Fry in hot fat drain Avell on soft paper, put a cutlet frill on each bone, and arrange neatly on a bolder of mashed potato (brushed over Avit'h egg and browned in the oven), arrange with a pyramid of spinach or green vegetable in the centre, and pour a little hot thickened gravy round tho dish. Fricasseed Outlets.—Take as many mutton cutlets as required, trim wer;l, cut oft tho end of the bone, mid drec.go lightly with flour. Into a fryingpan put a little dripping, slice into- it a Spanish onion and a few tomatoes, pepper and sajlt; add the cutlets, and fry till a good brown. Then take them and the tomatoes out of the fryingpan and put into a stewpnn. Strain the gravy from the onion, thicken, heat and po-ur over tho meat and tomatoes. Simmer gently for one hour. Serve within a ring of belled rice. il\layomiaiso Eggs.-—Hard boil half a dozen eggs, plunge them in oojjd water, and then remove the shells. Cut the eggs in half, take out tho yolks, and place in a basin. Add to the yolks a Tittle chopped ham or tongue and half tho quantity of breadcrumbs, then moisten all Avith good mayonnaise sauce, or, if preferred, cream. Season highly with pepper and salt, fill each hajlf of the egg, and then press the two together. Serve on salad or fried croutons -of broad. Swiss Pudding.—Line a pi© dish Avith a good short crust, and cover the bottom Avith a layer of apricot jam. Then fill up with tho following mixture: — Oream 2[ oz., butter AA r itli 2 oz., of caster sugar, then add the yolks of 2 eggs, and by degrees 2 oz. of pastry flour; flavour 3(11 with orange floAver water. Beat the white of one egg to a stiff froth, and add lightly to the other ingredients. Bako m a moderate oven, and Avhen nearly cooke;;|. beat . the remaining white of egg to a stiff froth and pile it on tho top. Have leaves of pastry ready baked to garnish the pudding. Return all to the open to set the meringue.

Prince of Wales’s PintMing.—Beat half a pound of butter to a. cream, with i three ounces of caster sugar; add five ! eggs, one hy one, beating each for three minutes. Mix in half a pound of chopped raisins, two ounces of citron cut into strips, and hap a pound of sifted flour. Boil in buttered mould for three hours and serve. For a ! suitable sauce to this pudding, rasp a | lemon with lump sugar, using about two ounces of the sugar, crush and put it in a small saucepan with a wineglassful of sherry and half a gill of brandy. Add a gill of mb 1 ted butter sauce, and stir well till hot. i Sponge Mould.—Put a gill of milk into a pan, and in it dissolve half an ounce of leaf gelatine, then add - the yojlks of three eggs, well beaten. Stir constantly, but do not let it boil; as it thickens add gradually two ounces of : caster sugar. Remove from the fire and stir into it a gill of apricot puree, a few drops of lemon juice, and two or three drops of cochineal. Make a stiff ! froth with the whites of four eggs, and j add them to the mixture. Line a mould with lemon fill up with the j mixture, and leave till set. Serve ornamented with small pieces of jelly, j Johnny Oakes. —Make a thick batter ! of Indian or maize meal, and butter j salt, and warm water. Make it so thick that it can be handled and moulded into small cakes. Rub plenty of flour on the hands to prevent sticking. J Fry the cakes in butter or lard. When browned on ono side, turn the other. They take twenty or twenty-dive minutes to cook thoroughly, and should be eaten hot, with butter or treacle.ißice Fritters.—'Wash and boil some rice in water till quite cooked; drain thoroughly and put. into a plean stewpan, cover with new milk, sweeten to

taste, and add a piece of butter the size of a Avalnut for each half pint of milk used. Then add enough flour to make tho mixture .stiff enough to drop from tho spoon. Have a saucepan of boiling lard ready, drop in the rice batter a spoonful at a time. Fry till a golden broAvn, and! then- dry before the fire. Sift caster sugar OA r er, anfl serve with cut lemon. Potato Balls. —Take some cold boiled potatoes, pass them through a sieve, and mash them with a little cream or milk, a small piece of butter, and pepper and salt. Roll into balls Avith a litte flour, and brown them with a little butter in the oven. Dream Cheese Toast.—Tliis savory is a good way of using up small pieces of cream cheese. Out thin slices from a penny rasp roll, lightly spread with dissolved butter, season Avith" cayenne and salt. Put a slice of cream cheese on each, and broAvn quickly in the oven. Serve hot. Iced Apples.—Pare and core a dozen large apples, and fill each with a mixture i of sugar, butter, and nutmeg. Put the apples in a steady oven and bake; when nearly cooked remove, let them 0001, and set on another pjate, if this can be managed without breaking. Cover the top and sides Avith icing liko that used for cakes, put back into tho oven until lightly browned, and serve with cream.