RECIPES FOR THOSE WHO DISILKE PUDDINGS.

New Zealand Times, Volume XXVII, Issue 5731, 28 October 1905, Page 14

RECIPES FOR THOSE WHO DISILKE PUDDINGS.

Macaroni au Gratin.—First make a sauce as follows: —Place rather more than an ounce of butter in a clean enamelled stewpan. Let it molt. Directly it melts dredge into it by degrees an ounce of well dried and sifted (lour. Cook, stirring all the Lime, for five minutes. Then add, by degrees, half a pint of flavoured milk (i.e., milk in which a slice each of onion, carrot, turnip and colory, and a bunch of horbs has been simmered until the milk tastes strongly of them; it is then strained), remove tho pan from the firo to arid tho milk. Stir it in very thoroughly. Return tho pan to tho firo, stir until tho sauco thickens; repeat until all the milk is in. Bring to Die boil. Continue to boil for sis minutes, stirring all the tirrio. Add popper and salt to taste, and a very little powdered mace. Have ready four ounces ot freshly cooked macaroni (hot) and three ounces of grated oheeso; any sort best liked will do. Add the cheese to the sanec,' mix. Add tho macaroni, which should be cut into one-inch lengths. Mix again. Fill a white ohina souffle dish with the mixture. Sprinkle over with browned crumbs and half an ounce of grated cheese. Place in a hot oven for ten minutes, and servo tho instant it is taken from the ovon.

Macaroni cheese, which is tho English version of this dish, is prepared thus:—Boil four ounces of macaroni, cut into one inch lengths, in salted water till cooked. Then drain very through'ly. Butter a fireproof china dish thickly. Place a layer of tho macaroni in this. Dust with pepper, salt and grated cheese and bits of butter —very thickly with tho latter. Continue until the dish is full. Sprinkle thickly with fried bread crumbs and grated oheeso on top, and bake in a hob oven for ten minutes. Servo the instant it is taken from tho oven. Both tho foregoing recipes may bo improved, if liked, by tho addition of a heaped teaspoonfui of French mustard.

To Boil the Macaroni. — Herein it is that tho English cook most often fails. Break tho macaroni into on© or two inch lengths. Throw it into a saucepan full of salted water which is boiling at tho gallop. Cook for from twenty to twenty-five minutes. Drain well in a colander. Use as directed. Macaroni a ITtaiienne, or macaroni aux tomates, as it is sometimes called. Boil four ounces of macaroni in sonic strong beet tea, strongly flavoured with onions. Make tho sauoo in the usual way, but use a quarter of a pint of tho beet tea and a quarter of a pint of salted tomato pulp instead of the milk indicated in tho recipe. Tho tomatoes should first b© halved, and fried in half an ounce of butter, with a thinly sliced onion, and then rubbed through a sieve (tho remaining skins, etc., can be used for soup). Add the pulp to the stock, and finish tho sauoo and the dish exactly as ([escribed in the first recipe. Bake in a hot oven for ten minutes, and serve. Yet another and slightly quicker way of preparing this dish is as follows:—Rub a pound of tomatoes, which have been cooked with an onion, through a sieve. Add"salt and pepper to taste. Have ready four ounces of macaroni which has been cooked- in

flavoured and seasoned beef tea. Mix with the truin' o pulp. Add three ounces of grated cheese. Fill a china souffle dish with tho mixture, sprinkle with browned bread crumbs and half an ounce of • e-e. Bake for

ten minutes in a hot oven, serve a' onoc.

Laitanccs au Jambon.—Take six rashers of very thinly cut bacon —back bacon for preference. Let it just cook, but no more. Pc-serve ■ on a very hot plate. Take six soft roes; either bloater or fresh herring will do. Put thorn into tho bacon fat. Dust thickly with pop]KM' and salt, if thought required. Squeeze a little len’cn once over. Cook for three or four minutes. Take out. Then roll each roe neatly in a slice of tho cooked bacon. Have ready six squares of buttered toast. Place a roll on each, place in a hot oven for five minutes, servo at once.

Creates ala Holbein.— Have ready some fried cases, prepared as above, fill them with the following mixture. Serve very hot. For tho filling take two ounces of any kind of cold white fish. Fried fish will do, but it must be first freed from tho fried skin. Flake tho fish. Re-servo it. Place half an ounoo of butter in a small, clean stewpan. Let it melt. Add an ounoo of any kind of grated cheese and a largo heaped teaspoonfui of French mustard. Stir until tlio whole has molted and is quite creamy. Then add uhejish. Stir all well together. Season very highly with salt, popper, and a little cayenne. Add a squeeze of lemon juice. Make very hot. Fill tho cases as directed. When tho remains of a crab are on hand, they can bo utilised in this way, and are excellent. Picked shrimps arc also good- From three to four pennyworth should ho ample if bought picked, or if shelled at homo, twopennyworth. Prawns also are delicious. {.'routes a la Russo.— Cut a slice one and a half inches thick from a .stale loaf. Stamp out four rounds from this with a No. 2 pastry cutter. Then, with tho smallest cutter cut half way down each round. Withdraw tho cutter. Scoop out tho centre from each, round. Place enough fat in a deep saucepan to half fill it when melted. Clarified beef dripping docs equally well. Put tho pan on tho fire, wait till a thin blue smoko rises. Add the cases, fry till of a light goidon hue. Take out quickly. Drain carefully. Have ready tho following mixture, fill the oases with it, send to table at once. For tho filling, get threoponnyworth of fresh chicken livers (any poulterer is glad to sell those), place half an ounce of butter in a clean stewpan. Let it melt. Add tho livers, together with a small teaspoonfui each of minced shallot and parsley. Season highly with pepper and salt, and dredge in a teaspoonfui of flour. Fry for five minutes. Then add a tablcspoonful of Worcester sauco and a tablcspoonful of stock. Take out tho livers, put on a very hotplate, mince quickly, ,x*eturn to the gravy. Alako very hot, use as directed. to vary this recipe, Yorkshire relish, ■'valnut catsup or tomato % catsup can be used in turn: and it is equally good if the mustard pickle from piccalilli is used. Noto that there must bo very little sauce, and that what there is must bo thick.