USEFUL RECIPES

New Zealand Times, Volume LXXI, Issue 4295, 2 March 1901, Page 5 (Supplement)

USEFUL RECIPES

Potatoes with Milk.—Two eggs, 3oz butter, salt and ptpper, 2 oz flour, half-pint milk, 21b potatoes. Slice some boiled potatoes; melt tlie butter in a stew-pan and stir in the flour; add gradually a giil of warm milk, pepper, salt, and little nutmeg; when the sauce has boiled put in the potatoes; simmer gently for ten minutes, then draw the stew-pan away ironi the! lire-; mix the yolks of the eggs with a gill of milk; pour - into the stewpan, end stir until it thickens; turn on lo u .hot dish, and serve.

Tomato Omelette.—Four eggs, 2 oz hutlet, 1 gill thick tomato sauce. Boat the eggs in a small basin for two or tli.wo minutes; put the butter into an omelette pan; when it is ouite hot turn in the eggs and stir them about; when they are set hold the par, for a minute in front of the fire: then fold the omelette over into an oval shape, slip on to a hot plate, and serve directly.

Curried Potatoes. —One pound potatoes, one onion, lemon juice, one gill stock, fib butter, curry powder. Slice tbe onion and fry in the butter; slice in the cold boiled potatoes; dredge with curry powder, and salt to taste: pour in the stock and a little lemon juice, and shake over the fire for ten minutes. Cold Meat Omelette.—Three eggs, loz butter. 2oz cold meat, half-a-gil! gravy or milk, pepper and salt. Mince the meat finely, and season, it nicely with pepper and salt; beat the eggs in a. basin and add the milk or gravy; put the butter into a frying-pan, and when it is quite hot turn

ill tlie meat and eggs; stir tliem about with a fork, and when, they begin to set hold the pan in front of the fire for a minute; fold over into an oval shape, slip on to a hot plate, and serve immediately. Fig Jam.—Wipe the figs quite clean 1 on a, damp cloth, and slice them’ up ; To I every 11b allow jflb of sugar, 1 gill of j water, and the .juice of half a lemon, j Boil the sugar, water, and lemon-juice : together for five minutes; and remove the .scum, then, put in the fruit and boil steadily till it looks clear and-, will jelly. The time depends upon the quantity made. It will bo from l.\ to 2 hour-. Figs to Pickle.—Take a dozen fresh, | sound figs, not quite ripe. Rub thorn with a piece of flannel, and slit them down slightly, without, breaking the fruit. Fill the openings with salt, and set them upright in a deep pan, which ' must be put in. a. warm place until the ■salt melts. Turn them three times a. day. and baste them often in the liquor until they are tender. Drain the liquor from them, and put them into earthem jars. Boil tho brine with two quarts • of good vinegar, -lib of bruised ginger, 1 "oz of black pepper, Coz of mustard-seed, and lok of Jamaica pepper. Pour it. , when boiling, upon tbo figs, with an i equal quantity of flic seasoning in each ; jar, and when cool cover with thick i paper. The figs must be well cooled' with vinegar, and as it evaporates more must be added. ; Tomato Chutney.—l4lb of tomatoes. 6 chillies, 3cz of allspice, 2oz of whole . pepper, loz of cayenne, two large pieces j of whole ginger, water and vinegar,_ six I largo apples, six or seven good-sized j onions, 1 teaspoonful of mustard-seed,' 3oa of cloves, treacle, Ub of brown .sugar. Take the tomatoes when they are just, beginning colour, slice them, and ! | leave them in salt for 14 hours, then j carefully pour all the juice from them,! put them in A -preserving pan, with the onions (sliced), chillies, mustard-seed, all spice, cloves, pepper, cayenne, and I

Boil fn a separate pan the apples hvitii the brown sugar; ;na-b them well when conked, and add to the chutney. The -whole takes about an hour and a half after it has commenced to boil. .Sultana Cake. —One pound flour, mix in one toa-pcoaful baking powder and : -.if. tecspoonful of mixed spice. Acid Mb butter and rub it well into the flour.

.'•text, .'lb sugar, sultanas, and citron. Beat up three eggs, to winch mix o.uo pint of milk, and stir into the dough. Butter a tin, and put round the inside ;i. piece of white paper and a piece ovc-r ihe top. Babe in a hoc oven inr two 'hours.