USEFUL RECIPES.

New Zealand Times, Volume LXXII, Issue 4824, 29 November 1902, Page 4 (Supplement)

USEFUL RECIPES.

Fillets of Tongue and Folate.—Cut tho remains of cold boiled tongue into neat thick slices, taking earn that all are of equal size. Meanwhile dissolve a little giazo in a teacup, adding to it some good tomato sauce. Hip each piece of tongue in, this, and arrange on a hot dish in a circle, each fillet overlapping the iasi. Have ready some mashed potato pressed into a plain mould, turn it out in the centre of tho tongue, and set the dish in tho oven. Just before serving, add a gill of slock to tim glaze and tomato. Make all hot, and pour round the tongue. It is best to servo this in a liroprooi dish.

Fricasseed Mutton Cutlets.—Cut some nlc© mutton cutlets, chop tho. bones oIT short, and dredge them lightly with flour, bet a Utile dripping in a fryingpun, slice into it a Spanish onion, add a few tomatoes, season with black pepper and salt, then fry. Add tho cutlets, and fry to a. good brown, then set in a- slewpan with tho tomatoes. Strain the gravy from tho onions, thicken it with browned flpur. boil up and .pour over tho stew. Simmer gently for uu hour. Have ready some boiled rice, us* for curry, make a ring of it on a hot dish, placo tho stew in tho centre, and servo. Baked Chicken.—Take a chicken, split it iu half down tho had:, and put in a baking tin with a small quantity of water in it. Season lightly with^ pepper and salt, cover with another tin, and baato the chicken constantly with dripping. Dredge with Hour constantly, so as to froth nicely. Servo with stewed celery and bread sauce. A Tasty Disk of Rabbit. —Take two plump rabbits. Wash them well in salted water and dry thoroughly. Cut into neat, rather large joints. Place' Doz. of butter iu a fairly deep stewpan, and as soon a 3 it oils add tho rabbit, together with half a clove of minced garlic, a bouquet garni, a blade of mace, a dessertspoonful of minced shallot and a very little grated lemon peel. Fry all together for ton minutes, or until the joints of rabbit are equally browned all over. Then add doz. of streaky bacon, cut up tho neat stnppots. Draw tho pun to the sfile of tho fire, and simmer slowly for half an hour, tasting every few minutes. Note.—At least 45 minutes must be allowed when tho rabbits in question are old. and consequently tough. Then dish up the meat on a hot dish, and garnish with tho bacon; remove the bouquet garni and mace and drain off any superfluous grease. Add to the residue remaining a glass of cooking port and a gill of good strong stock, beef—gravy or bovril. Thicken with ioz. of flour and £oz. of butter, kneaded together. Add pepper and' salt to taste, make very hot, pour over and around tho joints of rabbit, and serve at once. New potatoes tossed in butter should accompany this dish, or. failing this, baked potatoes. Split these open at one end and insert a bit of butter therein.

Crackers.—One egg, white only. 1 table, spoon butter,. 1 teacup sweet milk, 2 teaspoon soda, and 1 teaspoon cream tartar. Mix very stiff, beat well, roll thin and bake.