THIRD RECIPES

New Zealand Times, Volume LXXI, Issue 4425, 3 August 1901, Page 4 (Supplement)

THIRD RECIPES

Melted Butter—Amateur cooks very frequently fail in getting their melted butter of a nice consistency. It is caused by having only a ‘‘rule of thumb” to go by. The following is a very nice sauce:— loz fresh butter melted in a pan, stir in ioz flour smoothly; pour in 1 pint of cold wat;r, stir over the fire till it thickens. For a sweet sauce add sugar and vanilla, brandv, or any flavouring. It should be di-’hod very hot in a well warmed sauce boat.

Fish Roe. Wash well and dry in a cloth. Cut into slices lin in thickness, sprinkle these with salt, a little cayenne, and a few drops of Worcester sauce, let them lie for an hour or two. Dip them in brown bread crumbs, and fry slowly till thoroughly cooked; Serve with brown gravy or parsley sauce. This is a tasty breakfast dish. To Ccok Brains.—All butchers readily supply these at 2d per set, and they make a pleasant variety for breakfast. Wash them well in warm salt and water, stew them for four minutes in milk and water, lift them out with a spoon on a folded cloth and dry them. Dip thern in bread crumbs and fry a pale brown. Servo with thickened brown gravy, such as is found at the bottom of basins of dripping.

Baked Toast.—This is a preparation of milk toast recommended by an English cook. Prepare toast in the ordinary way, and, as each slice is ready, dip quickly in 10 a pan of boiling water slightly salted; then pack into a baking dish, sprinkle well with salt, and cover deep with boil, ing milk. Bake in a dish, closely covered, for fifteen minutes, aud serve. The toast should have absorbed all the liquid without getting dry. If you can spare three or four tablespoonfuls of cream, heat, and pour over the surface just before sending to the table. The baking lends smoothness and richness to this dish not to be found in milk toast prepared in the usual way. Oxford Sausage. One pound each of finely chopped veal, pork and beef suet. Mix through this one quart of broad crumbs, grated peel of half a lemon, a grated nutmeg, a sprig each of savory, thyme and sweet marjoram, and a table spoonful of powdered sago leaves. Make in cakes and fry in very little hot butter. Hasty Broad.—lf you are short of bread at any time try these rolls, which will take very little time to make. Add two teaspoonluls of baking powder and a pinch of salt to lib of flour. Mix to a fairly stiff dough with milk or milk and water, shape into rolls, lay on a buttered tin, bake about twenty minutes. The oven should be really hot before these are put in, and they- must bo baked directly after mixing. Some people like them slightly sweetened for cutting bread and butter for afternoon lea.

Ground Rice Blanchmango.—Mix 1 teacupful of ground rice with a little cold milk; put the rest of a quart of milk into a saucepan, with a good sized piece of lemon peel, end sugar to taste; let it come to the boil, then pour over the rice, well starring all the time; add 1 teaspoonful baking powder and 1 egg, boat well in the saucepan over the fire for two or three minutes, but do not let it actually boil; turn into a mould wetted with cold water, and set aside till cold. Serve with stewed prunes or jam.