TESTED RECIPES

New Zealand Times, Volume XXXII, Issue 7021, 8 January 1910, Page 11

TESTED RECIPES

SAVOURY RICE AND MINCE. Wash throe ounces of rice and cook in one pint of stock flavoured with pepper, salt, and an onion, till it is sort and forms a thick substance. Make this into a wall round a dish. Decorate wita chopped parsley or beetroot . Meanwhile, have one pound of cold meat cnoppea very finely, seasoned with pepper, salt* and onion, and simmer gently in a little thick gravy. Put this inside the rice wall, garnish with quarters of pickled walnut, and serve. EXETER STEW. Put one onion in a saucepan with a little dripping, and fry till a golden brown. Add on© tablespoonful of flour, quarter /of a teaspoonful of salt and-pepper, one tablespoonful and a half of vinegar: then add one point of cold water, and stir well. Have about half a pound 01 ■leap, beef out up in small pieces, and add to other ingredients. Let this stumer very gently for half an hour, teen skim it, and add the following balls: One cupful of flour, , two tablespponfulo of suet, one tablespoonful of parsley, one teaspoonful of mixed ‘ herbs, half an onion cut small, half a teaspoonful f baking powder, mix with cold water, and make into balls. Cook for half an hour. GOOD SAUCE AND CHUTNEY. Ingredients -.-Two quarts vinegar, iR> sultanas, )lb brown sugar, lib of sound tomatoes, 21b onions, on© teaspoonlui each of cayenne and ginger, two teaspoonfuls salt, two teaspoonfuls mustard seed, 21b green apples, grated rind juice of two lemons. . Chop all the ngredients very finely,, put them m a large stowing-pan, and bring them slowly to the boil. Cook the sauce gently for about am hour and a half, stirring it constantly with a wooden spoon. Strain It through a fine sieve. Bottle the juice for sauce, and use the pulp for chutney. ASPARAGUS IN AMBUSH. Cat the top slice from stale French rolls, scoop out tho crumb, and rub witn melted butter. Put in the oven with the lids to become crisp. Cut into . small pieces the tender, parte of two of asparagus, boil m salted water, and drain. Boil two cupfuls of milk, add four well-beaten eggs, and cook until it thickens. Add a tables poo nfai of butter, salt and pepper to season, and the asparagus. Heat thoroughly, but do not boil: fill the rolls with the mixture, put on the lids, let stand in the oven for three minutes, and serve. BAKED LENTILS WITH NUTS. Mix a cupful of boiled lentils half a cupful of Brazilian nuts chopped fine. Season with salt and a grated onion. Put into a buttered baking dish with half a cupful of stock or water. Mix together two cupfuls of flour and two' tablespoonfuls of peanut butter. Moisten with ice-water and roll out in a crust to cover the baking-dish. Cover and bake for an hour. Serve in the same dish with cream sauce, drawn butter, or tomato sauce. DUTCH ONION PIE. . Slice six onions, fry in butte to delicate brown, add one-half cupful of milk, one-half cupful of cream, one tablespoonful flour, one well-beaten egg; salt to taste. Have ready a baked pi© crusty in tho usual jpie pan, and pour in onion mixture. Return to oven and bake to good brown. White of egg may be added to top. This is a most excellent Holland Dutch, dish. ALPINE EGGS. Four new-laid eggs, 6oz of grated cheese, loz of butter, one dessertspoonful of vinegar: pepper and salt. to taste. Butter a shallow tin and line it with nearly all the cheese, pone vinegar over, and break eggs on top very carefully, not breaking the yolks; season with pepper and salt. Take rest ot cheese mixed with a little chopped parsley, and sprinkle over eggs. Put butter In small pieces on top. .Place in hot oven and bake for ten minutes. VEGETABLE PIE. One teaonpful of carrots, cut into small squares, one teacupful of French beans, two teacnpfuls of sliced potatoes, a little lighbcoloured stock, a teaspoonful of butter, and seasoning. Put carrots, beans, and potatoes into a pan; almost cower with stock. Add seasoning and butter, and stew till tender'. Put the mixture into a pie-dish, and add a few small sprigs of parsley and some chopped onions. Have ready four or five potatoes, boiled and mashed; add to them two teaspoonfuls of butter, a little pepper, and a teaspoonful or two of beaten egg and milk. Mix well together, and cover the top of pie neatly with potato mixture. Mark round edge and brush with egg, and bake brown.