USEFUL RECIPES

New Zealand Times, Volume LXXI, Issue 4319, 30 March 1901, Page 5 (Supplement)

USEFUL RECIPES

Baroness Pudding.—Talcs three-egar-ters of a pound of suet, three-quarters of a pound of ,stoned raisins, three-quar-ters of a pound of flour, half a pint of milk, half a salt spoonful of salt. Chop the suet finely, stone and cut the raisins in halves., mix all the dry ingredients, moisten with, milk, and stir well. Tie in a scalded and floured cloth, and boil for five'hours. Serve with sifted sugar or wine sauce. Shin of Beef Soup .—Take three pounds of shin of beef, two quarts of water, one carrot, ono turnip, one leek, a small head of celery, a bunch of parsley, thyme, throe cloves, twelve peppercorns. Ciit the meat into small pieces, chop the bones, and put them both into a saucepan with the water. Let it come to a boil, add salt, and remove any scum as it rises* Clean the vegetables tliorand cut them into dice, and let the whole boil slowly for about six hours. Strain through a sieve. If desired thicken with brown thickening. To Cook Finnon Haddock—Rub the haddock on both sides \tfith butter ; have voUr gridiron hot, and the fire clear. Ihoil the fish, skin side first, allowing -two or three minutes for each side. Heat some very thin slices of streaky bacon in the oven till clear, bub not hard; lay them on the haddock; dust it with black pepper and a tiny sprinkling of finely-chopped parsley. Serve it very hot. Chicken and Peas.—Cut up the re- . mains of cold fowl, fry in butter till a nice brown colour. Hip in seasoning of flour, pepper, salt, grated lemon rid, nutmeg, andchopped parsley mixed. Put

all in a small stewpan with half a pint of stock, a pint of peas, a small lump of sugar, and stew till the peas are tender.

Haricot Bean Soup.—Three-quarters of a pint of small white haricots, a stick of celery, an onion, the white part of a leek, six white peppercorns, a quart of water, half a pint of milk, salt. Soak the beans in cold water overnight, put them in a saucepan with the water, peppercorns, and sliced vegetables. Simmer for t hree hours, pass all through a wire sieve, add the salt and the boiling milk, and servo with fried bread.

Rissoles of Beef. —Mince the beef, add a little pepper, moisten with brown sauce, but do not let the mixture become too soft; spread in on a plate to cool, add the eggs. Have ready some lino bread crumbs on a sheet of kitchen paper, and a beaten egg on a plate. Flpur the hands; divide tho meat into equal quantities, form these into sausage rolls, dip them in the beaten egg. and then in tho crumbs, and fry a nice brown coldnr in deep hot fat; drain well, and serve with good brown sauce. Lentil Sckip.-—Take two ounces of lentils, the same of sago, some leaves of celery, half a pint of milk, seasoning of salt and Worcester sauce. Boil for two hours the lentils and vegetables in half a gallon of water; cook the sago till tender in three-quarters of a pint of water. When the lentils, etc., arc ready, rub them through a hair sieve into :» basin, and, after adding tho sago, return the stock to tho pan. When the soup is needed, warm the milk, and stir all together with the seasoning. Roast Sucking Pig.—When the pig is prepared for cooking, stuff it with fine bread crumbs mixed with minced sage, pepper, salt, and an ounce of butter. Sew up the pig, and truss the legs back to allow the inside to be roasted and the outside crisp. Put the pig either before a clear fire or in the oven. Tie up a bit of Butter in a cloth, and rub the pig with it frequently while roasting. Cut off tho head, and cut the pig down the middle just before it is taken up; put the brains with the stuffing. To a pint of good gravy add a tablespoonful of lemon-juice, and the gravy from the pig. Serve this in a tureen, pouring only very little on the dish.