USEFUL RECIPES

New Zealand Times, Volume LXXI, Issue 4307, 16 March 1901, Page 5 (Supplement)

USEFUL RECIPES

Rico with Hard-Boiled Eggs.—Boil some rice thoroughly and press it into a ring mould, let it set, then turn it on a round plate. Cut hard-boiled eggs into quarters, heap them in the centre of the mould, pour white sauce over to which you have added grated or powdered cheese. A rich tomato sauce may be used instead. * * * * * Boiled Halibut with Lobster Sauce.— Cut into fine pieces a cupful of lobster meat, ad~ to it a pint of white sauce, made in the ordinary way by stirring a cnp of milk into a mixture of one tablespoon each of butter and flour cooked for five minutes. A little paprika may be added, and also a little ■of ; the lobster coral pounded' tol a powder. When the boiled fish is skinned and on the platter pour a few spoonfuls of the sauce over it and the rest around it. Use a parsley garnish. Boiled cod may be served iu the same way. Doughnuts.—Put half a pound of flour in a basin, with a little salt and a dessertspoonful of baking powder. Mix these well together; and l one whole egg, mixing it into a nice soft dough with a little cold milk. Have ready a deep pan of nice, sweet dripping. With well-floured hands' make the dough into I little balls, no larger than a marble;

as soon as the fat smokes put in the doughnuts—not too many, or they will stick together. Keep turning them about with a fork to let them brown all over alike; drain on kitchen paper; serve (on a napkin) well dusted with lemon or oinnamou sugar. ♦ * * * *

Ragout of Mutton.—This may be made from the remains of cold mutton. Cut some neat slices from the cold joint, and trim some of the fat from them. Melt in a saucepan a bit of butter the size of a hen’s egg. Cut up three medium-sized onions and brown them in it. Brown the' meat in the same butter, then add a couple each of small turnips and carrots cut up and browned, and another small onion stuck with cloves. Add half a pint of water and season with pepper and salt, and simmer very gently until the vegetables are done, then pnt in the slices of meat to get hot. If green peas are I in season these may be used, or, if not, | a small can of peas, heated in stock ; after draining off the liquor in which 1 they were preserved, will be a tempting addition. They should be dished in the centre, and the meat and other vege- j tables arranged around, and the gravy i slightly thickened and poured all over, i —Breast of mutton may be stewed in ' gravy until tender; bone it, season well ■ with cayenne, black pepper, and salt : boil it, and while cooking skim the fat from the gravy in which it had teen stewed; slice a few gherkins, and add with a dessertspoonful of mushroom catchup; boil it, and pour over the mutton when dished.

Unrivalled Plum' Pudding.- Ingredients ; One pound and a half of Muscatel raisins, one pound and three-quarters of currants, one pound of Sultana raisins, two pounds of finest moist sugar, two pounds of bread crumbs, 16 . eggs, two pounds of finely chopped suet, six ounces of mixed candied peel, the i ind of two lemons, one ounce of ground nutmeg, one ounce of ground cinnamon, half an ounce of powdered bitter almonds, quarter of a pint of brandy. Stone and cut up the raisins, hut do not chop them, wash and dry the currants, and cut the candied peel into thin slices. Mix all the ingredients well together and; moisten with die eggs, which should he well beaten and strained ; to the pudding stir in the brandy; and when all is thoroughly mixed, butter and flour a stout pudding-cloth, put in pudding,' tie it down tightly, boil from six to eight hours, and. servo with brandy sauce. A few sweet almonds blanched and cut in strips, and stuck on the pudding, ornament it prettily. This quantity may be divide! for small families, as the above ingredients will make a large pudding.