TRIED RECIPES.

New Zealand Mail, Issue 1715, 11 January 1905, Page 26

TRIED RECIPES.

SALMI OF GROUSE. ~ Cut a brace of grouse, after being halfroasted, into neat joints. Chop up the carcase and make in into an essence, or use for stock. In a stewpan fry two small peeled onions with sufficient butter and 2oz of raw ham or baenn. W hen the onions are of a pale brown colour put in the pieces of grouse, fry them also a little, and pour off the fat. Next add $ pint of stock and essence of game, made from the carcase, 1 gill of brown sauce, 1 teaspoonful of lemon juice, 1 dessertspoonful of red-currant jelly, and a small glass of claret. Allow the grouse to simmer gently for about half an hour, stir and skim occasionally’. When done dish, up the grouse on a round or oval dish, pile up rather high, arrange the ham or bacon round the base of the dish, reduce the sauce a little, and strain over the grouse. Garnish the dish with halfmoon shaoed slices of fried bread, brushed over with meat glaze, and serve. AMERICAN TOMATO SOUP. Take 3 pints of stock, lib ripe tomatoes, a ham hone or trimmings of ham, 1 small onion, loz butter, loz ground tapioca or sago, salt, pepper, 1 blade of mace, and toasted bread. Cut the tomatoes into quarters, peel and slice the onion, fry these in the butter, add the tomatoes, then put in the stock and ham bones or trimmings. Cook for twenty minutes, remove the scum, add the mace and the needful seasoning. Continue to cook till the tomatoes are tender, then rub the soup throuph a fine sieve. Return to the stewpan, boil up, and sprinkle in the tapioca or sago. Cook for fifteen minutes, and serve this soup with dice-shaped pieces of toast, which should be handed round separately. MALAGA PUDDING. Take Jib beef suet, Jib breadcrumbs, Jib castor sugar, one pint milk, four eggs, one Tablespoonful brandy, two tablespoonsful port w’ine, Jib flour, and 4oz Malaga raisins. Free the suet from skin and sinews, and chop it very finely. Stone the raisins, and put all the dry ingredients in a mixing basin. Mix thoroughly, add the milk and the eggs, and beat tile mixture well. Sprinkle in a grate or two of nutmeg, and last of all add the brandy and port. wine. Pour this into a well greased souffle tin or fire-proof pudding mould, and bake in a moderate oven for about one and a half hours. Serve with caramel sauce. QUAKER PUDDING. Beat up 4 eggs in a basin and add an ounce of castor sugar, a little pounded cinnamon, and a grate of nutmeg. Stir half a pint of cream into an ounce of flour, and mix this gradually into the eggs, etc. Fill up a buttered charlotte or t.mbale mould and bake it “au bain marie” in a fairly hot oven for 45 minutes. Unmould on to a hot dish and serve with fruit sauce. HOT POTATO CAKES. For these tasty breakfast-cakes the following ingredients are required: ljlb mealy potatoes (cooked), 2oz butter. 2oz grated cheese, 1 yolk of egg, 1 gill of milk, pepper, salt, and a pincli of paprika. Rub the potatoes wflien thoroughly hot through a fine sieve, and put them into a basin. Melt the butter and stir it into the puree; add the egg-yolks, the cheese and the milk; mix thoroughly, season to taste, and fill the mixture into the required number of well-buttered patty or tartlet pans. Bake in a hot oven from 15 to 20 minutes. Unmould, dish up quickly, sprinkle over with grated cheese, and serve immediately. CURRIED SHRIMPS. Skin or pick about a pint of shrimps. Fry two small peeled and chopped shallots in an ounce of butter, stir in a tablespoonful of flour and one dessertspoonful of Madras curry powder. Blend both well, and gradually add half a pint of milk and stock, and let it boil whilst stirring for ten minutes. Next add the picked shrimps and a dessertspoonful of lemon juice. Cook gently for another ten. minutes, dish up iu the centre of a border of boiled rice, and serve hot. TOMATO EGGS ON TOAST. Plunge four email, ripe, but firm, tomatoes into boiling wafer for a few seconds, the skins and cut the tomatoes into slices. Melt an ounce of butter in a stewpan, put in the tomatoes with an ounce of finely-chopped ham, stir over the fire for a few minutes and season to taste. Next add four well-beaten eggs, and continue to stir till the latter begin to set. Have ready some buttered toasted bread, place on a hot dish, pile the mixture neatly on these, sprinkle over a little chopped parsley, and serve.