TESTED RECIPES

New Zealand Times, Volume XXXII, Issue 7027, 15 January 1910, Page 11

TESTED RECIPES

EGGS EN COQUILLES. This is a delicious way of serving eggs, and.a very popular one. Required: About two ounces of breadcrumbs; about two ounces of finely-chop-ped cooked ham tongue, or meat; one level teaspoonful of made mustard; two or three tabic-spoonfuls of stock or milk; one ounce of butter; about six new-laid 'fcx the crumbs and bam ryith a dust of salt and uepper, and put about three tabl'espoonfuls of it on one side. Mix the remainder with the mustard, the butter (which must first, be gently melod/ and enough hot milk or stock to make a smooth paste. Butter some scallop shells or small tins, spread them thickly inside with the prepared paste, hollowing it out.in the centre. Break, an egg carefully into each shell'or tin, sprinkle it over with the dry mixture, and put a few bits of butter on the top. Bake in a quick oven for four or five minutes, or until the egg is set, to suit, individual taste. Serve at once. _ RHUBARB SPONGE. Take two or throe sticks of .rhubarb, small breakfast cupful water, foz gelatine, 2 or 3 ozs castor sugar. Wipe apd trim the rhubarb, but do-not peel it, cut it in short lengths, put. into a pan and boil ..for a feu- minutes with about half of the. water, until tender. Some the gelatine in. the remainder of the water. Strain the rhubarb, add the soaked gelatine to the "juice, let it dissolve, add the sugar, and when cool the whites of the eggs unbeaten. Whisk the mixture until it is stiff, frothy, and. beginning to set. Have ready a well-lined mould, rinse it with cold water, Tour in the mixture, and put it aside to set. 1 Dip the mould in warm water for a second and unmould' the sponge. ■ BRUSSELS SPROUTS A. LA CREME. Trim'off the loose leaves and soak for half an hour in cold water. Boil in water to cover, adding a little salt to‘wards the last. Drain, season with pepper, apd pour over a cupful of cream in which a teaspoonful of flour, or. cornstarch has been made smooth. Simmer for five or ten minutes and server, or reheat in cream sauce or beohemel sauce, or in melted butter, and serve ’ with maitre d’hotel sauce. STUFFED CABBAGE, Soak a savoy cabbage in boiling water for forty-five minutes, changing the water once. Drain and shake until dry; Wash thoroughly half a cupful of rice and mix it with half a pound of sausage meat. Add aT tablespoonful each of grated onion and minced parsley.. Mix thoroughly. -Open the cabbage carefully and spread each layer of the leaves with the • stuffing. Fold, over, tie firmly in cheese-cloth, cover with 1 boiling salted water, and cook - for three hours. RUBY PUDDING. Two ounces of butter. 2oz of flour; Jib of castor sugar, two eggs. - Beat well,, like a pound cake, and lastly add two good tablespoonfuls of stiff ' raspberry jam and a pin.;h of baking powder. Put in a buttered mould and steam for one hour and a half; then turn out and serve at once. , CELERY FRITTERS. Make a batter of two eggs, one cupful - of milk, a tablespoonful of melted butter, one cupful of flour, and a pinch of salt. : Boil until tender in salted' water stalks.of celery cut into four-inchi lengths, drain, cool, and dry. Dip’in batter, fry in deep fa't. drain- and serve with fiollandaise sauce. COMPOTE OP CHESTNUTS. . Peel thirty large chestnuts, cover with cold water, and cook slowly until the inner skin can be removed. Drain, and simmer for-twenty minutes in a syrup, made of a cupful of-water, half a cup-; fal of. sugar/.a wineglassful of' sherry, and the rind of. half an orange or lemon cut very thin.- Strain the syrup over : the chestnuts, and serve hot. . ■i ■ • ' BEEP. ROLE. Take one pound of raw mince or steak, three-quarters of a pound raw ham, half a pound of breadctnmhs, two eggs, salt,: black pepper, nutmeg if liked. If steak is used! put it through a mincer, mince the ham, mix with the crumbs, add seasoning and enough .beaten eggs to bind all together. Knead the mixture very well with l the hand, form into a large sausage shape, ‘ roll in a floured cloth, tie the ends securely, put into boiling water, and boil for two hours. If to be served hot remove the cloth; sprinkle .with fine browned breadcrumbs, 'and serve with a nice br own or tomato sauce. This roll is usually served cold although it is very good hot. . It 'should-be left in the cloth until cold, then wiped with a cloth wrung out of hot Water. Brush the roll with glaze, and garnish it with sprigs of -parsley, cress, radishes, beetroot, or anything liked. Glaze for Roll: Quarter of an ounce of gelatine, quarter of a teaspoonful of meat' extract, quarter of a teaoupful of water. • Put all the' ingredients into a pan and boil for a few minutes, stirring it almost constantly. Brush the roll evenly with the glaze. The glaze for this may he coloured pink with.a few drops of carmine. POTTED BEEF. This is' excellent for sandwiches..’ Take half a pound of cold beef, and pass it four times through a mincing machine. Then pound it in a mortar with three ounces of butter, a teaspoonful of allspice, salt and cayenne to taste. If not sufficiently moist with the butter, add a_ good beef gravy to make it softer. Press the meat into jars, and pour melted butter over to exclude the air. IN THE YEAR 5000 B.C. The Egyptian belle of 5000 B.C. was no less extravagant' in the matter of toilet requisites than the; beauty of. today. She required among other things, a long stone palette, with a hollow in the centre, in which to mix her green eye paint. This palette also held a small, delicate sea shell, wherein she mixed the paint with the necessary grease for stiffening her eyelashes; ivory hairpins . which rivalled in length , the' hatpin of the present day, and quaint ivory combs. All these articles were shown at an exhibition in London of the . trophies recently dug up by the officers of the Egypt Exploration Fund. There was also a. small red clay cast of a face, with the green paint, bringing the eyes into extraordinary prominence. The housewife of - seven thousand years ago had household goods similar to those of the housewife of. to-day. She had copper pans and strainers, stone blades, wooden bowls and copper mirrors. and to decorate her home she acquired alabaster vases and painted pottery vases-