USEFUL RECIPES

New Zealand Times, Volume LXXI, Issue 4384, 15 June 1901, Page 4 (Supplement)

USEFUL RECIPES

Savory Minced Collops. Put 2 oz of butter and a tablespoojiful of flour into a stewpan, and when it becomes of a light brown colour add a tablespoonful of finely chopped savory herbs and a little pepper and salt. Stir these over a slow fire until the}- are well browned. Mince IJlb of rump steak very fine, and stir it into the herb mixture; then add nearly halloa pint of boiling water, and stow all together very slowly for 10 or 12 minutes, adding about a tablespoonful of ketchup and a little lemon juice. Serve very hot. Mutton Kobbobod.—Take all the fat out of a loin of mutton, and remove the skin ; joint it at every bone. Mix half a small nutmeg grated 'with a little pepper and salt, bread crumbs and minced herbs. Dip the steaks into the beaten yolks of three eggs, and sprinkle the above mixture all over them; then place the steaks together as they were before they were cut asunder, tie them, and fasten them on n small spit; roast them at a quick fire. When done, pour over the mutton about half a pint of good gravy, to which has been added a flavouring of ketchup. Boiled Potatoes with Sweet Sauce.— Beat 41b of boiled potatoes in a mortar, with a tcacnpful of cream, a little grated nutmeg and beaten mace; mix together with the yolks of two or three eggs, and a very little molted butter. Form the mixture into n roll, brush it over with yolk of egg. and roll it in bread crumbs. Put the roll into a buttered dish, and bake in a slow oven for twenty minutes. IVhen nicelv browned, pour over it some rather sweet sauce, and serve immediately. Leamington Pudding.—Stir into 2oz

flour the same weight of pounded sugar, and mix with it 2oz of butter, melted, the yolks of three eggs and J pint of, cream. When all are well stirred together, put the mixture into three oval shaped moulds or tins, about an inch deep, but each one smaller than the other. Bake them for an hour; put them ■ on a hot dish, the largest at the bottom, then a thin layer of jam, then the next size, then jam, and the smallest one on the top. Serve with tapioca sauce. jfacaroni a la Neapolitaine.—Boil lib of macaroni for three-quarters of an hour; drain it. and put into a saucepan with a little grated Parmesan cheese, nutmeg, pepper, salt and as much cream as will make sufficient sauce. Let the whole stow gently together lor a few minutes, and serve very hot. French Crackers. —A pound and a half of flour, lib sugar, Jib’ butter, the whites of five eggs. Mix stiff, roll thin, prick with a fork and bake in a very hot oven. Caramel Coffee . Coffee made with a suspicion of caramel is delicious. To make it put 2 tahlespoonfuls lump sugar in an enamelled saucepan, put it over a slow fire, and let it melt and colour a dark brown. Then put 4 tahlespoonfuls of coffee in a warmed put, add the caramel, and at once pour on freshly boiled and boiling water. It must be boiling, but it must not have boiled more than one minute at the most. The water should be poured on very slowly, and if you use a cafetiere, it is a good plan to let all the water drain through, reheat to boiling point, and again pour on the coffee. Blackberry Cordial.—Gather very ripe blackberries and put them into a straining hag. Squeeze out all the juice, then allow lib of sugar to every pint of juice; boil in a preserving pan till a thin jelly. When cold, mix every quart of cordial with half a pint of brandy, and bottle. Savoury Fowl. —Take three good-sized onions, boil them for one hojir, strain and chop them; then add half a cupful of breadcrumbs, one teaspoonful and a half of fine sage, piece of butter the size of a walnut, salt and pepper to taste, and mix weil together. Singe and wash the fowl well, fill it with the onions, and tie it up with white string. Cook in a moderate oven for two hours, putting a little

water in the tin. Let the giblets simmer ia a pint of water for two hours; then thicken the lio.uor with a little flour am! seasoning to make the gravy. Pour this into the tin in which the fowl has been cooked, fid stir well. Pour into a tureen, and serve with broad sauce, if liked. Tripe Soup Required : Half a pound of tripe, three pints of water, a turnip, a carrot, thiee onions, sweet herbs, parsley, half a pdnt of cold milk, and two tahlespoonfuls of cornflour. First scald the tripe, and cut it into very small pieces before setting on to boil with the cold water and herbs. Chop all the vegetables into small pieces, add to the tripe, and boil slowly for one hour and a-half. Then take the cornflour, work it into a paste with a little cold milk, add to the boiling soup, and stir ovar the fire for ten minutes. Just before servTng, add the remains of the milk and the chopped parsley, with pepper and salt to taste. Serve the soup very hot with fried bread. Jugged Rabbit.—Cut a young, tender, wild rabbit, or two if small, season well with salt and pepper and pounded mace. Take one pound and a holf of sinewy leg of beef and cut in half, lay at the bottom of a brown jar; on this arrange the rabbit, cover with good brown stock, salt and pepper to taste, cover the jar with a paper, and put the lid on; stand the jar in a tin of boiling water in a moderate oven. At the end of one hour and a half, add half a head of celery, a sprig of majoram, two bay leaves, a blade of mace, two onions (one stuck with cloves), one inch of lemon peel all tied together in a piece of muslin. Renlace in the oven for another hour and a half, having previously added one ounce, and a half of fine flour, mixed smooth with one teaspoonful of mustard, and a little cold stock; at the last instant before serving, add one glass of port wine. Serve garnished with forcemeat balls, and hand red currant jelly. Citron Pudding.—lnto half a pint of boiling milk mix two ounces of fre-m breadcrumbs, one ounce of butter, and a couple of strips of ' thinly-pared lemon peel. Meanwhile boat to a froth two fresh eggs, add half a pint of cold milk, and well sweeten with castor sugar, pour it into the boiling miik and breadcrumbs, and mix all thoroughly together. Now butter a pie-dish, cut into slices some candied citron, which lay at the bottom, add the mixture, and bake in a moderate oven until a nice golden brown. Turn out. and serve with the candied peel uppermost. It is good either hot or cold, and if sultanas he substituted for the citron is a most nutritious and digestible sweet suitable for invalids or children. Pitcaithly Shortcake. —Cream a quarter of a pound of butter and a similar weigh!; of castor sugar till they are as soft as whipped cream. Mix two'ounces of finely, chopped mixed peel with two ounces of chopped nlmoiiHs, and flour together, and stir into a pound of butter. Knead well together. Make the paste into a round cake, a little over an inch thick. Decorate the top with cut peel and a few carraway comfits. Prick it all over and crimp the edges. Grease a band of paper and pin round the cake. Bake in a slow r oven till firm and a delicate brown. Whe-i done, dust with castor sugar, and take ofi the paper. Gingerbred Pudding.—Half a pound of treacle, the same of flour, six ounces of suet, one niece of candied peel, one teaspoonful of ground ginger, half a pint of milk mixed with half a teaspoonful of carbonate of soda, and one egg. Mix all these ingredients, and boil in a mould for two hours and a half. This pudding swells much in boiling, therefore be careful to tie on the pudding cloth firmly. Servo with lemon sauce.