DAINTY DISHES.

New Zealand Mail, Issue 1748, 6 September 1905, Page 25

DAINTY DISHES.

Veal Sausages.—Take equal quantities of lean veal and fat bacon, with a handful of sage, salt, pepper and an anchovy. Let all be chopped well and mixed together. Make into trolls, flour well, and fry a light brown colour. Serve very hot. For Cheese Custard. —Beat up two eggs in a pint of milk, add a little salt and two tablespoonsful of grated cheese. Mix all well, pour into a greased dish and bake slowly till just set. Serve at once with fingers of thin, dry toast. *

Brown-meal Biscuits. —One pound of unbeaten meal, one teaspoonful of baking powder, a teaspoonful of brown sugar, and a pinch of salt. Mix tnoroughly into, this five ounces of butter. Make it into a stiff paste, with a little milk. Roll out very thin, and bake in rather a quick oven. Snow Pancakes.—Mix in a basin four ounces of flour, with a pinch of salt, some grated lemon-rind, and sufficient new milk to make a rather thick batter. Mix and beat the mixture. Melt some butter in a frying-pan, and divide the batter into four parts; just before frying beat up very quickly a tablespoonful of fresh snow with each portion. Fry like ordinary pancakes. Sand wick Fritters. —Take slices of stale bread half an inch thick and out each into finger-shaped pieces. Soak the pieces of bread in milk long enough to soften, but not break them. Drain on a sieve, dredge thickly with flour, and fry in boiling clarified dripping until a nice golden colour on both sides. Place on paper to drain, and serve as sandwiches, with jam between and whit© sugar sifted over. Colcannon is a very savoury dish made

of vegetables as follows: Take half a pound of boiled cabbage, half a pound of boiled potatoes, quarter of a pound of boiled carrots out in slices. Mix all these ingredients together, season rather highly with pepper and salt, and add half an ounce of clarified dripping. Well grease a pie dish, sprinkle it with brown breadcrumbs, fill in with the' mixture, and bake with, greased paper over it for nearly half an hour. Turn out to serve. Inexpensive lees are made as follows: Take a gallon of new milk and place all of it, except about a pint, into a. pan over the fire, and let it be heating. With the pint make six ounces of cornflour into a smooth paste, adding two nice, fresh eggs. When tne milk approaches boiling point add the custard, and stir continuously wit it thickens. Set all aside to cool after flavouring and sweetening rather highly, and freeze in the ordinary way. Marmalade. —Those who have not already made this household treasure should do so at once. To each dozen oranges allow two lemons. Slice the raw fruit thinly, removing all pips. To each pound of this pulp allow three pints of cold water and stand all night. Next day boil this till the rind is tender, stand for twenty-four hours; then weigh the pulp, and to each pound of it allow one and a quarter pounds of sugar. Boil all together until the syrup jellies and the chips are transparent. This will probably take more than an hour. Marmalade should not cook too fast, or the syrup will be gone before the peel is cooked.