TRIED RECIPES.

New Zealand Times, Volume LXXVII, Issue 5558, 8 April 1905, Page 12

TRIED RECIPES.

Pressed Meat.—An excellent dish of cold meat is easily prepared from cold boiled beef. Put ‘the meat through th© food chopper. Add one-quart©r as many cracker crumbs, which have also been run through the grinder. Of course, on© may use a greater or leas amount if desired. Season with salt, pepper and a hint of prepared mustard. Moisten with thickened gravy, left from dinner. Press in a square tin. By supper time it will be pressed suiliciently to admit of being cut into neat slices. Another easily prepared dish is made as follows: —Boil six eggs for ton minutes. When cold cut in pieces with a silver knife. Add to the eggs a small box of devilled ham. Mix thoroughly; press. The ham is too highly spiced to suit all tastes, but by adding the eggs it makes a dish that most will relish. This may be served alone, or as a tilling for sandwiches. , Beefsteak chowder is a good dish for a cold day. Cut a generous pound of round steak Into strips li inch long and i men thick and. wide. Cut a 2 inch cub© of fat salt pork into tiny bits, and cook in a hot frviugpan with an onion sliced very thin. ’When tEb fat is fried out of the pork and the onion is browned, a quart of boiling water. Let simmer five minutes, then pour the whole over the pieces of steak. Bring the contents of the saucepan quickly to the boiling point, let boil five minutes, then simmer until the meat is tender. Have ready four or five potatoes, pared, cut in slices, scalded in boiling water, drained and_ rinsed in cold water. Add the potatoes with a teaspoonful of salt and an eighth of a teaspoonful of white pepper to the meat. Add also, if needed, boiling water to cover the potatoes. Cook until tho potatoes are tender, then add a cup and a half of rich milk. Split half a dozen crackers and dispose them in a soup tureen. Pour over them the chowder and serve at once. Broiled Fish.—To broil mackerel, split it down the back and remove the backbone, rub the inside with salt and pepper, and smear it. with.a little butter. Broil over a clear fire without tho paper case, putting the inside next to the bars first. It will take about a quarter of an hour without the paper. If preferred en paoilotte as it is certainly more doheate this way,’ five and twenty minutes must be allowed for cooking. A broil of fresh herrings is a very cheap meal, and is also exceedingly nice. Prepare them like the mackerel, pepper and salt them, but thev require no fat. as they are so oily themselves, Some people prefer to salt them the night before; this certainly makes •them firmer. If small, they may be broiled whole. Mustard sauce is a good accompaniment.

Salad Dressing: Mix together 1 teaspoonful of dry mustard, one saltspoonful of salt, half a saltspoonful of pepper, and one teaspoonful of fine sugar, and continue stirring until you mix your salad. Here is the recipe for making good bread, given by the great milling companies and used by fowl demonstrators; — To a quart of lukewarm liquid—half water and half milk, or water alone —add o z. compressed yeast cakes, or the usual quantity of liquid yeast, and stir until dissolved. Add 1 teaspoonful of salt and 3 tablespoonsful of sugar, and when well dissolved stir in with wooden spoon 3 quarts of well sifted flour, or until dough is sufficiently stiff to be turned from the mixing bowl to the moulding board in a mass. If shortening is desired, add 2 tablespoonsful of lard. Knead this dough, .adding, if necessary, from time to time, I flour until it becomes smooth and elastic, and ceases to stick to fingers or board. Do not make dough too .stiff. Spring wheat flour needs a little more working -than winter wheat, and should be a little softer to make it rise properly. Put dough into well-greased earthen bowl, brush lightly with melted butter drippings, cover with towel and set in warm place, about 75deg., for 2 hours, or until light, then knead well and return to bowl; cover as before and set for another hour's rising, or until light. When light, form gently into loaves or rolls, place in greaeed bread pans, brush with butter or dripEings, cover again and let stand for an our or an hour and a half, then bake.