TRIED RECIPES.

New Zealand Mail, Issue 1716, 18 January 1905, Page 25

TRIED RECIPES.

Curry Tomato Soup.—Cut up a slice of fat bacon and fry it with an onion sliced, then put it in a saucepan with a quart tin of peeled tomatoes, an apple cut into slices, a bunch of herbs, throe bayleaves, one pint of stock, and a tablespoonful of good Indian curry powder mixed into a thin paste with cold water, salt to taste. Let this all boil for threequarters of an hour, then pass through a sieve, put back into the saucepan, boil up, and thicken with a little flour or rice flour. Serve up with a plate of plainly-boiled lice. Stuffed Calf’s Head.—Remove the hones from a calf’s head. Pound together in a mortar ten ounces of ham, the brains after cleaning and scalding, a quarter of a pound of calf’s liver, three hard-boiled eggs, a quarter of a pound of breadcrumbs moistened with vinegar, a little mace, lemon rind, and some mixed sweet herbs, with a good teaspoonful of chopped parsely. Work all these ingredients together with beaten egg, fill the head, sew tightly. Wrap the head in a cloth to keep the shape, place in z. pan, cover with salted water, bring quickly to the boil, and cook very gently for three hours, or longer if the head is large. Add more warm water if required, remove the cloth very carefully, place on a hot dish, garnish with rolls of fry?d bacon, and serve any nice sharp sauce in a tureen.

A Pot Roast of Lamb.—Remo' tv all superfluous bone and fat from a g pd piece of lamb. Dissolve an ounce of lard in an iron saucepan, add half an ounce of butter and an onion cut in fine slices. Fry the onion a little, salt the meat, and put it in the pot. Cover the pan and let the meat cook till nicely browned, turning it over once. Then add half a p nt of water and turn the meat constantly 7 so that it will brown and ccolc evenly. Keep the cover on during the process and do not cook too fast, allow as much time as you would for roasting. Thicken the gravy just before serving.

Cow Heel. —These are generally 7 idd well cleaned and half cooked. Place half a heel in a saucepan with a quart of water, an onion, two or three pieces ot celery 7 . and let boil for an hour or more. Place the heel on <t. dl»h and «train the liquor, put it back in the saucepan with

a good tablespoonful of flour mixed into half a pint of milk; bring to the boil, then throw in two tablespoonsful of chopped parsely 7 , salt and pepper to taste, pour ovor the heel, <md serve with cut lemon (also the juice of a lemon can be and cl to the sauce if liked). Spanish Onions and Cheese. —Boil three large on ons until tender in salt and water, then strain off the water and cut the onions up. Melt an ounce of butter in a saucepan, put in the onions, with a quarter of a pound of red cheese cut into thin strips; put over the fire., and Keep stirring until the cheese has thoroughly melted. Season well with white pepper, pour on to a very 7 hot dish, and serve up with pieces of toast round. Hasty Pudd ng. —Mix until like thin cream two ounces of flour in a basin with cold milk. Then put a pint of milk to boil with a piece of lemon peel or any flavouring that is preferred,; whilst still boiling pour in the flour and milk, tak ng care it goes not go lumpy. Grease a piedish with butter, put a layer of ja at the bottom, pour the pudding on to this, grate nutmeg on che top, and a lew pieces of butter. Bake in the oven about ten minutes. Ratafia Pudding—Get a quarter of a pound of Ratafia biscuits and break them up with a rolling pin, then make the same amount of sponge cake crumbs, mix them together. Whisk four eggs in a basin with a pint of milk, pour this over the crumbs and slightly sweeten; let stand for an hour, then grease a basin or some small moulds, nearly fill with the mixture, tie down with greased paper and steam, if smail moulds, for three-quarters of an hour, but if one large pudding, steam for an hour and a quarter. These puddings are very light, and can be served plain or" with brandy sauce.