USEFUL RECIPES

New Zealand Mail, Issue 1667, 10 February 1904, Page 26

USEFUL RECIPES

" Scalloped Mutton. —Cut some breast of mutton into one inch squares and place in a stewpan. Just cover the meat with stock or water, add pepper,, salt, an onion, and stew very slowly till the meat is tender. Pour all into a basin, and when quite cold remove the fat. Lino a pie 'dish with, short crust, place the piecesnof meat in it; after flouring thicklyxhdd a little thick gravy, pepper and salie Scatter fine breadcrumbs over, andf bake till the pastry is done. Macaroni Mutton. —Bod four ounces of macaroni in boiling salted water till tender, tnen drain and set aside to cool. Mince about twelve ounces of cold meat, cut the macaroni', into short lengths, and mix together: add half, an ounce of butter or dripping, curry powder, salt and pepper to taste. Beat up one egg and add xo naif a pint of stock, with a, gill of cream.. Butter a fancy baking dish, and rorm the mixture into a good oval mass m the centre. Spread half an ounce more butter over and set in the oven.. When the butter lias, had time to dissolve, scatter breadcrumbs, mixed with cnopped parsley, over, and hake in a steady oven till browned and hot through. Garnish with watercress, and serve. Lamb Cutlets and Pine Herbs.— Trim the cutlets and fasten into shape with tiny wooden skewers, brush over with beaten egg, place some seasoned breadcrumbs on paper. ‘ Sliake the . cutlets in this, press them on lightly with the hand or a bread knife, and fry till a golden brown and cooked. through. Dish daintily on a mould or spinach ana pour rich brown sauce round, .Ragout of Roast jdeei.—Begin by making a tasty sauce of a tablespoonful of butter, three tabilespoonsful of currant jelly, and a gill of gravy. Stir this sauce till it is throughly hot, thicken it slightly with browned flour, and then ada underdone slices of cold roast beef, all cut into even sfiance. Heat all thimigh and serve very hot. Set a mould of boiled and seasoned spinach in a dish, arrange the pieces of beef round it, boil the gravy a little to glaze it, and mask the meat in it. bausages.—.These sometimes burst when being fried, even alter they have been pricked. To prevent this they should be blanched tor five minutes in boiling water, to which a little salt has been added, and then fried. Madeira Buns.—Half a. -pound flour, -Jib butter, 3oz c-astor sugar, the grated l rind jot' bailif a iermotni, a small! teaspoon full powdered; ginger, Joz caraway s-eedi, a little nutmeg, pinch of .salt, two eggs, half winqgkissful of cherry.. Rub the butted’ into the flour, add the grated- lemon rind, ginger, camway seeds and nutmeg; stir wclill together, then add! the egigs, thoroughly well beaten, and the sherry; bake in patty pains- for fifteen- minutes. Egg Pudding ; —Bail three eggs- till quite hard, shell them; and cut in slices; lay them, in a pie dlish. Then make a custard with two whole egg®, one and a quarter bi-eakfastcupfuilig of milk, salt, cayenne arid! a little grated nutmeg. Beat the eggs, and! the other things, and- pour over the slice® of egg in the pi-e/ dJi-sh. {strew some grated cheese on the top, and bake in a moderate oven till quite firm; if the top.rd not brown put in front of the fire for a few minutes. u A readtelr asks for a simple recipe for coffee cake. 'Tilie following will be found very satisfactory:—Take a, pint of bread sponge, add! one egg welj beaten,, half a cupful of granulated sugar’, two ounces of butter, and a half pint of lukewarm, water. Mix these well together, and add! suifio-* ! ienlt flour 1 to make a thin dtough. Let it i rise until it has doubled it® -original bulk. Then turn it out on a flouredl boaroi and roll out an inch in thickness. Butter a baking tin large enough to hold! the roiled out dough and fit in the tin. Cover and let rise until it doubles its size, and when ready to place in the o-ven brush the top with an egg beaten up with a tea,spoonful of sugar. Sprinkle this, thickly with granulated sugar, adding a few blanched f and coarsely chopped! almonds 1 . Bake in a moderately hot oven. If preferred-, the dough may be- made into'little twists or br’aidis instead of the large cake. Lemon Sago.—Soak one'cup of stage in three cups of water, add the juice of three i and the grated rinds of two lemons, three tablespoon full© of golden 6yrap, threeastur tablespaonful® of sugar; boil till quite thick, and then put into a mould. To be eaten when cold, with cream. Chicken, Beef ior Veal Broth.—This is made by cutting up thie chicken, or the lean of v-eal and beef, and putting it in two spoonful's of Washed, rice and! boiling until’tender. It miay be used', if needed ; in haste, after boiling in less- water about fifteen minute®, then filling, it up and I finishing: It should! be- put by in a bowl or pitcher covered to keep for use-. Warm it and add crumbs of bread a day or two ' old, with a little . There is nothing more palatable for t%e fMfc Fried- Haricot BeafisMith Bacon.—Taka h imund'of bariciotSeafijia,. a pound l of ; fat bacon, an egg/ parsley, pepper and salt. Slcak the beans' in cold!, -waiter over night, without salt. Niext nmrning draindry, place in a sausepan; Wiiih enough cold water to cover andl- boil for twjo hours, or longer, if noeeissairy. Drain,

fry wme slice® of bacon in a frying pan; set on a hot dish, then fry the beans and a very little chopped onion in the bacon flat left in the pan. Add pepper and salt. Arrange the bean®. on a- d'sh, with the baiciani on top. Scatter* chopped parsley over the beans!, and slices of hard-boiled-eggs on th© baioon. Stewed Kidneys.—Talc® six sheep’® kidney®, an ounce of butter, an oniiiam, two mushroom®, salt, pepper, a teaspoonful of flour and half a pint of stock. (Jut the sheep' 5 ® Kidney® into halve© and skin them, remove the white parts (if using ox kidney cut it in pieces), mellfc the butter in a sitieivpan, put in fine kidney© and fry brown; add also- the onion and mushrooms, chopped! sanall, and a little pepper and salt. When these have fried brown ©tir in the flour and brown it. Pour in the stock and stew about twenty minutes with the lid 1 off to reduce it. Flavour with grated orange rind, and serve very hot wii-th roasrceia 1 sippet®. Potted Beef.—Home-made potted beef is always appreciated, and comes--in -excellently for sandwiches. Take half a pound x of .cold- beef and paaa it four time® through a mincing machine. Than pound it in a mortar with 30-z© of butler, a teaspoonful of allspice, siadt and cay enne to taste. If not sufficienltly moist with buttetri alone, add a small quantity of good beef gravy to make it softer. Pries® the meat into jar®, and) pour run butter over to exclude the air.

Russian) Kromieskie®.—Cut some very thin slice® of bacon about 1J inchest broad by 2 inehe® long; lay the ©lice® flat, anid place a little well seasoned meat on each. Roll up the bacon rightly, taking care that the mince doe© not eaciape, and! put in a cool plaice. To serve, dip each in batter, fry a goildlem, brown, and garnish with fried parsley. ■ . Casserole of Lamlb.—Chop half ai pound of coldi lamb finely with a little onion and parsley. . Soaik a teacupful of bread, crumbs in cold miilk, squeeze dry, mash finely, and put with th-e moat. Whisk flwo teggst and foud fableapoonsful of stpok, and 'sufficient browning to colour and- moisten this meat, etc. Seaison to taste with salt, pepper and grated nutmeg. Grease d cake tin-, sprinkle over with dried- thread crumb®. Dissolve loz. of butter, add to the meat, and fill' up the tin. Bake in a moderate oven for three-qua-rfters of an hour. Turn out carefully, and serve with a border of French boiled beans.

Preyed Beef.—Put 61b of th© brdsket of beef in a sauciepan' with a handful of ©ait, six .whole allspice, a dlozen peppercorns, an onion stuck with cloves, a carrot, a ©tick. of celery, and some sweet herb®. Add enough coffid waiter tK> cover all and bring slio-wly to boil. Cook very gently for to 4 Lours. Then slip out the bone© rind .place between two boards with a heavy weight on the top. Next day trim the meat a little, brush over with good' thick glaze. . Egg and) Oyster Oimieirt.—Well beat four eggs and season to tarte. Chop etix oyster® into ©mall pieces. Make a batter with half a breakfast cupful of flour and half a pint of miiik. Briir m .the egg® and oystea’s. Boil two ounce© of lard in an omelet pan, pour in the butter and fry quickly. , Quaking Fruit Puddling.—Any bind of bottled of fresh fruit may be used'.' Bulbter a deep disih and) lay in tlidn slices of bread and* butter dipped) in malk,, aioxi than a layer of rhubarb or any fruit, sweetened), and- -spiced with a little nutmeg or cinnamon; then another layer of bread and! butter, them fruit again, and so on till th-e dlish is full, tbe top layer being bread and butter, also dipped in milk and placed l with the buttered side down. Covetr with a plate, and) bake ©lowly two hours; then, with th© p-late removed, half an hour. Chutney.-i-Xhe ingredients anc: lib of salt, 41ib of sugar* ll'b of sweet almond®, pb of greep ginger, |Jb of garlic, 2ib of stoned! raisinis (weighed' after stoning), lib of ilb of dried red chillies, 81b of fineßy-Choppedi. unripe, juicy, flaking apple®, and 6 quarts of vinegari Prri vious to blending these together, soak the green ginger in the vinegar for ten days. Pound, all the ingredients separately in a mortar and moisten with vinegar. When thoroughly pounded, mix all together in a stone' jar, and stew in a large pap of water for a day over a> very slow fire. When well cooked, the ingredients shcuM he ©oft and thoroughly blended). When cold, place in bottle, cork andi tie over with bladder..

ChiklrenV frocks and pinafores may be reordered non-inflammabje by dipping them into- of alum after they have been witihod. - - • Turpe-ntine added to starch to- thei proportion iK©f » teaspoonful' to_ each quait addgv,whiteness and gloss to the iremed