USEFUL RECIPES

New Zealand Times, Volume LXXI, Issue 4330, 13 April 1901, Page 5 (Supplement)

USEFUL RECIPES

A Vegetarian. Savory.—Boil about a tcacupful of rice in milk until it is quite soft, drain it, and either mashut smoothly or pound it in a mortar- Add a couple of eggs, well-beaten; season with salt and pepper; add a little minced parsley: and form into cutlets. Brush over with behteii yolk of egg, dip in fine breadcrumbs, and fry in boiling lard. Send to table with thick sauce. This dish is improved by the addition of a few mushrooms grilled and placed upon the top of each cutlet. •Stuffed Loin of Veal.—Two pounds of loin of veal. Bone it, and fill with veal forcemeat. Cover with greased paper, and hake for an hour. Take off the paper a quarter of an hour before tho veal is done, so that it may brown. Puff Paste.—A very nice rough paste may be made with Boz flour. 4oz butter, a gill -of water, and a pinch of baking powdelr; mix it like puff paste, but give it only four turns instead of seven. A very good short crust can also be made as follows ; —Crumble down J ib butter into 11b flcur till it is all in crumbs (if for fruit tarts 2oz sugar); ,udd sufficient milk to make it all into a smooth and rather firm paste, bake it slowly, not to colour it too much. If nicely made and lightly handled this crust rises well, and is extremely light. Chocolate Rolls. Three ounces of sugar, l.(oz plain chocolate (grated), the whites of two eggs, beaten till stiff. Mix all well together into little heaps on buttered paper, and bake in a moderate oven till done.

Tapioca Meringue. —Soak overnight 2oz of large taniooa in _ one pint of milk. is ext morning boil slowly in tho milk for half an hour, 01“ till soft and thick; let this cool a little, after which stir in the beaten yolks of two eggs. Grate the rind of a lemon-on to loz of castor sugar, and add this to the tapioca. Put a layer of jam fn a glass dish, pour the tapioca mixture on top, and leave till cold. ' Beat up the whites of the eggs into a stiff froth and flavour with vanilla and castor sugar, and the last thing spread this over the tapioca. Sprinkle over the top pink sugar, and serve. Che'ese Turnovers.-Make a short crust; cut some cheese in thin slices, place it on the crust, which has been rolled into thin layers, with a little mustard, pepper, salt, and a few drops of vinegar ; fold the crust, and bake in a quick oven; cub into Sngers and serve. Celery Cream Soup.—Divide the whites of six heads of celery in small pieces and boil in four pints of white stock, with jib lean ham and 2oz butter; simmer gently for one hour, then drain through a seivo. Return to the fire and stir in carefully a few spoonfuls of cream. Season with salt and pepper. Serve with toasted bread. Apple Sponge—Take 31b apples, lib sugar, loz gelatine, juice and peel of half a lemon, a few drops of cochineal. Stew tho apples with the lemon..peel for half an hour, rub them through a sieve, add the sugar and lemon juico. Soak the I gelatine in a. little water, and add also ! the cochineal bo give the whole a pretty colonr. Cook all for a short time, and j put into a wetted mould to dool.

Baked Marmalade Pudding—Mix three dessertspoonfuls of melted butter with

well together for 10 minutes. Line a shallow dish with puff paste, pour in vour mixture, and bake in slow oven.