TRIED RECIPES

New Zealand Mail, Issue 1747, 30 August 1905, Page 26

TRIED RECIPES

Milk Rolls'.—Riub one ounce of butter into four ounces, of flour with the tips of the fingers. Add half a beaspoonful of baking-powder and a pinch of salt. Gradually stir in sufficient milk to make, it a stiff dough. Take rough lumps and place them on a flat floured tin. Bake in a quick oven for twenty minutes; place on a sieve to< cool. This quantity makes four or five rolls. If preferred the dough may be rolled into small oval shapes and brushed with m'ilk or beaten egg to give a glazed appearance. Cold Ourry.—A cold curry makes quite a nice hot weather plat, this is an excellent curry recipe. Slice two small onions and fry in 2oz of butter until highly browned, then add a tablespoonful of ourry powder, a dessertspoonful of flour, and when well mixed a pint of weak stock, a teaspoonful of chic vinegar, a squeeze of. lemon juice, a tablespoonful of cream or milk, a pinch of mixed spice, a large spoonful of chutney, and a tomato sliced. Have ready about lib of oold cooked veal or beef, cut nearly as small as dice, and season with salt and pepper; add to the ourry mixture, cover well, and let it stew very slowly for one and a half hour. When oold arrange on a dish with a border of boiled rice roijnd the edge. This curry is equally good eaten hot. Baked Liver and Bacon.—Put lib of Spanish onions, with their skins on, in a saucepan of boding salt and water, and boil for one hour. Out up £lb of sheep’s or calves’ liver in strips, put it in a pie dish with a sprinkle of salt and pepper. Remove the skins from the onions, and chop the onions up into, small pieces,, put them over the liver with more salt and pepper, arrange 21b of fat bacon, cut into strips, over the onions, sprinkle four tablespoonsful of breadcrumbs on top, and bake in a moderate oven for 1£ hour. Veal Soup.—Sixpennyworth of knuckle of veal.. Crush the bones with a chopper, and put all into a saucepan with two of water. Boil very gently for six or eight hours, then

strain. Thicken the soup with a little flour, vermicelli or whole rice, and season with salt, pepper, chopped onion, carrot, celery and parsley. A small l muslin bag containing a bay leaf, a few cloves, thyme and marjoram is added, and removed before serving. Boil again very gently for about an hour before serving.

Chestnut Soup.—Boil lib of chestnuts until they seem tender, peel off the shell and brown skin ; return the white part to the stewpan and' cover with water; add a finely minced onion, and loz o f butter, pepper and salt. Let this simmer for an hour or more, then rub all carefully through a. sieve, add a pint or rather more of boiling milk, and a dessert spoonful of corn flour pre-' viously mixed smooth with cold, water, and stir this, again over the fire until it boils.

Hare Sbup.—Take a nice hare, £lb of gravy beef, a slice of ham, one carrot, a good large onion, a bunch of savoury herbs, loz of black pepper, a teacupful of port wine, salt and cayenne to taste, three and a half quart® of water. Well skin and paunch the hare (be sure and save as much blood as possible), and cut the liver up in small pieces ; place in a stew pan with the other ingredients and vegetables, and gently simmer for five or six hours, or even longer. Serve the best pieces of hare with the soup: Cornish Pasties.—Take £lb flour, 6oz of dripping, lard, or butter, salt and pepper, 1 egg, Hb of tender steak or cooked meat, Jib partly-cooked potatoes, 1 scalded onion, 1 sheep’s kidney, and 1 slice of bacon. For the pastry, put u he flour on a board, and chop the dripping into it. Add half a teaspoonful of salt; mix into a paste with a little over half a breakfast cup of cold water. Roll the paste out the size of a dinner plate, and fold it towards you, pinch the edges together, and repeat twice; then roll a® large as possible, and fold into the centre from each; side and end ; double and fold the ends again towards you. Let this stand while the other ingredients are prepared. Cut the meat rate small pieces, also the potatoes, onion, kidney and bacon ; add a teaspnonful or salt and half a teasponful of pepper, mix- well. Roll the pastry out, and cub into rounds <br squares. Brush round the edge with milk or egg, lay a tablespoonful of the mixture in each,, and fold in shape,’ goffering the edge to look like a frill. Brush over with egg, and bake about half an hour, in a good, steady oven. Cornish pasties are often made of short crust, pork used instead of steak, an apple peeled, cored, and cut up, and add also' thyme and parsley. if liked.