USEFUL RECIPES.

New Zealand Times, Volume LXIX, Issue 3676, 28 February 1899, Page 3

USEFUL RECIPES.

GINGERBREAD WAFERS. Take one pound of flour, and work i -U it half-a-pound of butter or lard, and * In same quantity of white sugar, with three quarters of an ounce of ground ginger aisk two eggs to a stiff froth, and iai» with the flour so as to form a thick par te Roll out thin, cut with an ornamental cutter, and bake in a steady oven for live minutes. SCOTCH SCOLLOPS. Ingredients:—Half-a-pound of steak, -wo ounces of butter, one anion nitnccd I finely, half-a-teaspoonful of salt and pepj or, I • dl of stock or water. / Mince the steak, -hen dissolve the butter, and fry the meat orown; then add the stock or water, the ■linced onion, the seasoning, and simmer for one hour. Serve with sippets of toast. GRILLED MUTTON. This is an excellent and tasty mode of rooking up slices of cold underdone muttcu. Have the slices of even thickness, and trim all neatly Season with pepper, salt, and a few drops of Worcester salt mixed with riled butter, and leave for an hour. Dredge fie slices with flour, and broil over a clear fire. Serve at once with a good pile of potato ribbons in the centre. KIDNEY OMELETS. Required; Mutton kidneys or calf’s kiJ- [ r.ey. four eggs, herbs, flavouring. I Mince the kidney and fry it in a Utile i butter, add a teaspoonful of brown flows r, i iwo tablespoonfuls of good brown stork, i a teaspoonful of mushroom ketchup, a few [ f'rops of Worcester sauce, a tiny piece of i 1 utter. Bent the eergs with some fine! 7fhopped parsely, shallot, pepper and salt, with a little butter. Melt half-an-oun’e rf butter in the omelet-pan, and pour in j the mixture. Stir till it begins to thicken. i ad slacken the heat somewhat Slide it tn to a very hot dish, pour the kidney mixture into the centre, and double the rmelet over it. Serve with or withou' brown sauce. LEMON CREAMS. Grate the rind of a free lemon, mix with it a tablespoonful of the firm cream wi'h enough lemon juice to make it pleasanlh r cid, work it hack into a stiff paste with confectioner's sugar, make little pieces of ibis into balls, which dip into j;he melted cream. Dip either of them twice if not •well covered the first time. SWISS EGG. A breakfast dish popular with sor e people is Swiss egg. Line a deep pic te with thin slices of cheese. Mix one <\up of milk and one teaspoonful of mustard end a dust of red pepper. Pour half of this mixture over the ebieese, break in os many eggs as are needed, pour the remaini’g mixture over them, and bake ten .minutes. ‘ ■ . FISH RECHAUFFE. Requisites: Some cold fish,.the juice of a lemon, some bay leaves, some frying batter. . Cut the cold fish into slices about throe inches long and one-and-a-Mlf inch wide; srive each of the pieces a squeeze.of lemon, end put them over two or three bay leaven. Leave them for a while; sprinkle them wit h rsuper and salt, dip in-frying batter, put i ito boiling fat, and'fry a golden brown. I’rain the fish on naper, and serve piled on a dish with a d’oyley, sprinkled with parsley. . . ; ■ SYRUP OF FRUITS. . 1 When making syrup for cooking fresh fruits, allow three-quarters of a pound of lump sugar to halffa-pint of water. Lot this simmer and skim till clear. Pieces a ’ pear, rhubarb, piineapple, etc., dropped into this . syrup, and cooked slowly till t mder, make delicious compote. 'Take out fach piece of fruit with a spoon and set i- on a dish, boil down the syrup, if not thick enough, and pour over the ;fruit.