USEFUL RECIPES

New Zealand Times, Volume LXXI, Issue 4313, 23 March 1901, Page 4 (Supplement)

USEFUL RECIPES

■| Adelaide Sausages.—One breast of mutton, ,11b of pork salvage meat, half-a-pint. brown saace, egg and breadcrumb. Take all the bones out of a breast of mutton, and trim off some of ’the fat ; lay in it ; a nice saUpage meat; roll up, and sew into sausage form with string; brush over .with egg and breadcrumb, and bake in a tin for one hour, basting frequently; put on to a hot_dish, draw out the string, pour round some sauce or gravy, and serve. 'Brisbane puffs.—Half-a-pound flaky supt pastry, half-argill gravy, half-a-pound various cold meats, pepper, salt, and parsley, two. hard-boiled eggs. Take different kinds of meat, , such as bacon, tongue, corned and fresh meat, and put through the sausage machine; mix with the gravy and seasoning. The pastry must do very light and flaky, and rolled out into very thin squares. Put in each some of the meat and' a. slice of egg, close over, brush with raw egg, and bake in a quick oven, arrange on a dish, garnish with parsley sprigs, and serve hot. Mutton Cutlets, a la Reforms. —Seven Outlets, 2oz butter, Jib ham, 3 eggs, halfpint good brown sauce. Trim away .all the fat from the cijtlefs,.and scrape the bone clean, about lin from the end; chop a little ham i very fine, and mix it with the breadcrumbs; boat up the yolk of an egg with joz. of dissolved butter and a teaspoonful of water; dip the cutlets in this, and .cover .with the ham ana breadcrumbs; then fry a good colour in hot butter ; take the whites of three eggs, squeeze them through-a cloth into a buttered jar; put the yolks in another jaf; stand it in boiling water and steam until firm; turn on to a board and cut into strips abont lin long and Jin broad; take, the lean part of the ham and cut into pieces the same size; put those into i come good brown sauce, and make hot. ; Pour this over the cutlets, which should bo" dished in a circle. They are then rhady for serving. \ Tomato Pie.—One and . a-half pound lOin chops, G tomatoes, 3oz of breadcrumbs, loz. butter,’ pepper and salt.Butter a pie-dish, and put a layer of breadcrumbs at the bottom; peel and slice the and arrange’in'the i dish with the’chops; season nicely, and cover well with crumbs; put the butter in small pieces oh top, and bake in a slow oven for one hour, i Dressing Cold Meat.;—Out the meat in pieces and lay them in a mould in layers well seasoned. Then pour over and fill I tile mould with some clear soup, nearly ! cold, which,, when left to stand some ! hours, wil}, turn out to be as. firm as I isinglass, especially if shjfnk bones were : boiled in. the soup. Should the cold meat be veal or poultry, the addition of some small pieces of ham or bacon, . and of hard-boiled eggs cut in slices, and 1 put between the layers of. meat, is a treat improvement. Another way to rose cold meat is to-have-it minced very fine, well seasoned, and put in patty pans, with a thin crust below and above it, and baked in a quick oven. Cold meat cut in small pieces and put: in a pie-dish with batter poured over it, and baked until the batter rises is another good way. . Potato pie. is ’amethod 1 of using cold meat."’The meat should be cut in pieces and covered with j mashed potatoes, and then pujj into the

oven to bake until, the potatoes are well j browned. j French Stow with Dumplings.—For j this dish use 31bs of the under cut of the round of beef., Cut the meat into i 2in cubes; melt the fat cut from the! edges, and when smoking hotdust the: } meat wih flour and brown quickly. Exit j the meat from the pan, add two table- ( spoonfuls of flour to the oil remaining, ] stir until very brown, then add one quart j of water. Place the meat im a tightly- i covered kettle, pour in juices from pan, i and add seasoning. Cover and simmer ’ for two hours. After cooking one nout : add a cupful of prepared tomatoes, ior j 1 the dumplings mix together one pint- ox , sweet milk Until as soft as can be hand- : spoonfuls of baking powder Make a : dough of these ingredients adding sweet milk until as.soft as can hc led; roll, and cut into small bls °^: Twenty minutes before serving lay these biscuits over the top of th ® “ lu. kettle. Cover closely,., and cook mth- , out lifting the cover. In dishing place the dumplings about the outer edge o the platter for a garnish, and the stew in the centre, with the sauce from the cooking strained ' over the meat, Grilled Beef Mix ' together' three tablospoonfuls of made mustard, one o) pepper, a tahlespoonM of Worcestershire sauce, one small onion sliced and fried, and spread the mixture on one side of eight slices of cold roast beef. Grill for five : minutesi and serve very Hollandaise Sauce for Boiled Fish Beat to a cream half a, teacup of batter, add the yolks of two eggp one. by one, the juice of half a lemon, . pepper and salt. Put the bowl containing the mixture into a saucepan of‘boiling water and heat with an egg-beatei for about a minute,' until the -sauce begins to thicken, add half a cup water, beating constantly, till ,it is -hke a soft custard. . . . The following cheese filling is a novel one for sandwiches. Beat up a_ : small cream cheese, add to it an equal quantity of grated cheese, a dust- of: curry powder, a pinch of cayenne, and a few drops of chili vinegar, and then spread rather thickly between small, square toast biscuits which have been buttered, or bread,, if it is-preferred, Another i cookery novelty is to use a mixture ofi sultanas and walnuts for a fruit cake, I which should, however, not be kept ■ long About a pound of , sultanas.'an'd i a cupful of, waMute broken-into liny ' i pieces’should be ; put in a .cake which takes about a pound of flour..