SOME USEFUL RECIPES.

New Zealand Times, Volume LVII, Issue 2549, 29 June 1895, Page 2 (Supplement)

SOME USEFUL RECIPES.

TUBBY, Turry is not unlike curry, the principal difference consisting in braizing the curry after stewing it, as will bo seen seen from the following instructions, given in the Caterer. Place bolf a small teaoupful of butter or lard in a tinnedcopper saucepan on a clear, well-built fire, and just as the fat commences to bubble, cr to reach tho “ frying-point," throw in two thinly-sliced onions. As soon as tho sliced onions have assumed a goldenbrown colour, remove tnera with a “ slice" to a clean plato and set aside. Take ono teaspoonful of tumorio paste, a halt toaspoonful of chili paste, four teaspoonfuls of onion paste, two teaspoonfuls of ginger and garlic paste, mix together in equal proportions, and two teaspoonfuls of salt, and stir all these into the boiling fat in tho saucepan. In a few minutes, as soon as the condiments yield a fragrant odour, add tho pieces of chicken, and allow them to Mute thoroughly well, so as to become impregnated with tko curry mixture. Pour in very little water to just barely cover the meat, and allow tho whole to simmer very gently until the pieces of chicken have become quite tender and are perfectly cooked. Remove tho pieces of chicken on to a clean plato, and set aside. Into tho curried gravy, still remaining in tho saucepan on tho tire or hot plate, stir in two breakfast-cupfuls of well-washed uncooked rice, and cook for about five minutes. Now pour in sufficient stock to not only submerge, but to riso for about an inch abovo the level of tho rice j cover the saucepan closely, and simmer until the stock has been absorbed. Have ready a heated braizing-pan, into which empty the fortified rice from tho saucepan ; add tho pieces of curried chicken and part of tho fried onions thereto; cover, and braize, mixing occasionally to prevent scorching the contents. In about ten minutes the turry will be ready.

CHEESE FRITTERS. Put three ounces of cheese In a mortar with a dessertspoonful of finoly-minced ham, three dessertspoonfuls of finelygrated breadcrumbs, one toaspoontul of dry mustard, a piece of butter about tho size of a small egg, two or three grains of cayenne, and the yolk of an egg well beaten. Pound these ingredients together until they are quite smooth, then form tho paste into balls about the size of a walnut, flatten to the thickness of half an inch, dip them in a batter or in milk and fry them until lightly brown; then drain them. Place the fritters in a napkin and serve them as hot as possible, BAKED TOMATOES. Ingredients : One pound of ripe tomatoes, half-pint breadcrumbs, one small onion minced fine, one teaspoonful of white sugar, one tablospoonful of butter (melted), cayenne and salt, half a pint of good stock. Cut a piece from the top of each tomato. With a teaspoon take out the inside, leaving a hollow shell; chop the pulp fine, mix it with the crumbs, butter, sugar, pepper, salt and onion. Fill tho cavities of the tomatoes with this stuffing, replace the tops ; pack them in a baking dish, and fill the interstices with tho stuffing; pour the gravy also into these. Set the dish covered in an oven, and bake half an hour before uncovering ; after which brown them lightly, and send to table in tho baking-dish. BANANA CREAM. Skin half a dozen bananas, and with a silver knife cut them in small circles. Place them in a glass dish, and scatter over them a little castor sugar and a few drops of vanilla. Make a rather thick custard of two yolks of eggs and half a pint of milk. When it is tepid pour it over tho bananas. Whisk half a pint of cream to a stiff froth and pile it up over the custard in irregular little heaps, as rough and precipitous looking as possible. This is a delicious little dish.