USEFUL RECEPIES

New Zealand Times, Volume LXXV, Issue 5008, 4 July 1903, Page 7 (Supplement)

USEFUL RECEPIES

An Excellent Stew.—One pound stewed beef, one onion, one wmn.ll carrot, half a turnip, one tablcspoonful of vinogar, three breakfastoupfuila of cold water, onet ablospoonful of flour, pepper and, salt. Out the meat into small pieces, put them Into an iron saucepan with the onion (skinned and oat in slices), and sprinkle over the popper, salt and vinegar. In a basin add the water-gradually to the flour, stirring to prevent it from being lumpy, and pour over the meat. Place the saucepan over the fire and stir till nearly boiling. Pare the turnip, scrape the carrot, and oat both into neat pieces and add them. The addition' of a piece of soda draws out the indigestible port of the onion. Put the Hd on the pan, and stew gently till needed.

Bough '' Balls'.—These improve the stew greatly. To four taiblespoonfuls of flour .allow two of finely-chopped suet.,’ a pinch of fait, and a little water. Put tho flour, suet and salt into a basin, and when well mixed add enough water to make a dough. Tiivide the dough into four, and make up into small halls, flour your hands to prevent them stioking. Put those into the stow, and 000 l till done. To simmer gently is the secret of a tender stew.

Stuffed Potatoes.—Take as many potato os as there are people, well wash them, aid bake them in the oven. When done, out a small piece of one end so that they will stand, cut the tops off, and scoop out the inner part of tho potatoes, put them into a basin, and mix in half an ounce of butter, a little pepper and salt, one tablespoonful of milk. Beat the mixture quite smooth with a wooden spoon ,chop a small quantity of oold meat very finely, season it with half a teaspoonful of chopped onion and pareley, a little pepper and salt, and moisten with ' a little stock or milk. Fill the potato skins with alternate layers of potato mixture and mince, making the last layer of potato, sprinkle with , a few brown bread-crumbs. Stand the potatoes on a tin, ■ and bake them minutes. Dish up on a dishpaner. and - ; Beetroot Salad.—Out the beetroot into rather thick slices, then into small strips, season them with a little salad oil, Tarragon vinegar, pepper and salt. Bub two hard-boiled eggs through a wiro sieve, the yolks and whites separately , on some fingers of buttered toast; place half a sardine, freed from skin and bone, or spread them with anchovypaste. Put the yolks and whites of eggs down the centre of a small dish.

and place the fingers on toast in it, so tliafc they overlap each other. Down each side of tho dish arrange tho beetroot, and at the ends put a bunch of well-washed and picked watercress.

Potato soulfioes. —Those make a nice littlo course by themselves: bako six large potatoes, cut them in halves, scoop out the insides, leaving the skin unbroken. Beat up the liotatocs, with about two or three table-spoonfuls of warm milk, an ounce of butter, and poppor and salt to taste. Beat up ail together over tho lire, then remove tho saucepan and stir in the yolks of four eggs. Boat six whites to a stiff froth, and stir them lightly into tho potatoes just before cooking. Half fill tho cases with tho mixture, or if preferred put it into littlo china soulfleo cases, and bako in a good hot oven for twenty minutes. Two tablespoonfuls of grated cheeoo may be added before putting in tho beaten whites, to make a potato-cheoso soufflee.