TESTED RECIPES

New Zealand Times, Volume XXX, Issue 6623, 12 September 1908, Page 12

TESTED RECIPES

X’EACTICABLE AND SEASONABLE. Tvedgerco; Beqnh-cd—A toacupful of cold fish, two hard-boiled egg*, a t^cacupful of cooked rice, shit and cayenne, 3 or of butter, a teaspoonful of anchovy <ywsj\cc. Tali© tho hsh, free it from ©kin and bone, and pull it into pieces with a fork, then chop it lightly. Take tile hard-boiled egg?, divide the vli’tw from the \olk?, chop finely and mix .with the fish. Add 1o- this the boiled rice, a seasoning of pepper, enlt, esrenne. Put into a saucepan three ounces of butter, ect on the stove to -dissolve, slowly add the rice, etc., wlch a teaspoonful of anchovy ssucc, and stir till all is hot. Place on a hot dieh ar.d garnish with tiny spring© of parsley.

Egg?, curried : Two ounces of huHcr, cuo onion, one large apple, 1 vz of lenu bacon, a pinch cf mixed sweet kerbs, 1 •o l of cut ry powder, 2 or. oi flour, on© pint of broth, 3 pz rice*, cix Put the butter iu a ctewpsu, with the onion and apple cut. in Dices, the bacoa chopped fine, «w©*»t b-rß*, ajwi' carry powder, place <m a elow fire, and let fry jontly until th© onion soft, then «dd the flour, «tir woll iu, and eisunaor five rai»ute» f add the broth, simmer for a few minute's, and drain through a hair aieve; boil the rice till tender, strain It, and let dry a few minutes, then prerr. in a well-buttered mould, stand in boiling water; boil ©ix egg.? in boiling water, tab© off the ehcUe. cut them in heir lengthwise, then put them in tho boiling curry, and aimmer a few minutes; turn the rice on a dish, pour the curry r«und, and aerre.

Onions: It frequently occurs that people who cannot cat the ordinary boiled onion when served with cream or. butter esuce will be able to pnrfcake of heks-rl onions with a. relish and without the lightest discomfort. To prepare them in this fashion, poo] the onion*-, and boil them slowly in rlight.ly enltod water until they b»-sfin (o show signs of l>c:ng done. Then arrange them in a bakingdish, pour white sauce around them, strew them with breadcrumbs, and /paeon them with bits of butter in addition to the pepper and salt. Bake until golden brown.

Gateau of Meat: Required—Half a pound of cold meat, 4 o';: breadcrumb*. 3 or. suet, half tenspeonful curry powder, two eggs, half a teaepoonful sweet herbs, littlo nutmeg, grated popper, and ealr to te*te, stock or milk. Chon the suet Hue, and roll, with breadcrumbs; min re the meat, mix all the dry ingredients torsthcr, and moisten with ihe eggs ri little stock or milk; buttm- a mould, and dust it with breadcrumbs, press in the mixture, cover. rrith greyed paper, and •steam, one hour and a quarter; turn out after standing a minute or two, and servo with boiled, rice and brown suuco round.