TESTED RECIPES

New Zealand Times, Volume XXXII, Issue 7057, 19 February 1910, Page 11

TESTED RECIPES

Rhubarb Wine.—Required : One gallon of water, ten pounds of rhubairb, four pounds of loaf sugar, two lemons, one ounce of whole ginger, isinglass. To every gallon of water add ten pounds of rhubarb cut in slices; let it 6*-and nine days, stirring it, twice daily. . Squeeze through a cloth, and to every gallon of the liquor add four pounds of sugar, the iuiee of two lennns and the rind of one. and one ounce cf whole cinger, bruised. To every nine gallons allow one onaes of isinglass, which must be dissolved over the fire in a pint oi ihe wine, aiid. when cold, stirred into the wine. Pour into tho cask, and leave till it line done fermentinir. when it should be bunged down. The following March it will be ready for bottlimr.

Tomato Paste.—Kequired: Three large tomatoes, three ounces each of crated cheese and breadcrumbs, half an ounce of butter, "half nn onkm (chonped finely), cayenne and salt to taste. Peel tho tomatnes. and mash them in a saucepan with the butter and onion. Y/lien cooked add the eptfjs, and stJr till thick. Season hiehlv. and. when oft the fire, stir in the cheese and breadcrumbs. Pour into Dots, and use for sandwiches. Irish Potato Cakes.—Reauired : Half a pound of boiled potatoes (passed through a sieve), three-quarters of a Dound of flour, one ounce and a half of butter, one ounce of yeast, a pinch of salt, onp pint of milk. Warm the milk and dissolve in it the veast and butter, stir into the potato, and when well mixed, knead in the flour. Put it bv the fire to rise for an hour or eo. Then shape into small cakes and bake in a moderate oven. Serve hot, split and buttered. Creamed Fish and Potatoes .—Reauired : About 41b of cooked fish, loz of butter, loz of flour, half n nint of milk or fish stock, one hard-boiled espr, oim> toaspoonful of lemon-juice, salt and pepper, mashed potatoes. Remove all skin and bone from the fish, and divide the flesh into flakes. Melt the, butter, etir in th? flour smoothly, then add the milk or stock and stir over the fire until it boils well. Then add the fish, the hardboiled ,esrg cut-in dice., the strained lemon-juico, and salt and popper to. taste. Let this mixture get thorouchly hot. .Meantime, prepare the mashed potato, add. a little butter and' a seasoning of salt and nsnner. Arranne the potato in a neat border round a hot dish, then mark it prettily with a- fork. Heap th» fish mixture in the middle and serve at once.

Devilled JTiraw with Anchovy Toiist.— Reauired: Four hard-boiled ejres. lib of "butter, two ta-blasnoonfulp of tomato 'sancc, one fablesp'xmful of .Worcester sauce; one tablespoonful of mushroom ketchup. orn, teasnoonfnl of chopped chutney, half a teaspoonful of dry mustard, four slices of buttered toast, anchovy past;. Melt the.butter in a'small pan, add the "mustard, chutney, and sauces, and , make 'this ' mixture hot. Shell the eggs and cut them into thick slices, then heat them thoroughly in the mixture, taking caro not to break up tb» slices. Trim the toast neatly, butter it, then spread each piece thinly with anchovy Paste. Heat these slices in the oven for a minute or two, then arrange the eggs on them and pour the oau.ee over, yervo at once.

Savoury Liver.—lib of liver cut into, thin slices. Make a forcemeat with four'

tablespoonfuls of breadarjimbs. one tablespoonful of pnrsley, one onion, pepper and salt. Lay the liver in a greased tin, and sprinkle the forcemeat on each piece. Have ready as many pieces of bacon as you have liver, and lay on top. Pour round a quarter of a pint of stock, and bake in the oven half an hour.

A Nice Supper Dish.—Put lib of sausages into boiling water, take them out and pull the skins off. Mash four potatoes, with popper and salt, and a beaten egg. Mis this with the sausage. Form into balls, and either fry slowly or bake in the oven., or broil in front of the fire. When done, remove from cooking vessel, and place in it one dessertspoonful of flour, oiio teaspoonful of vinegar, and a quarter of a pint of boiling waterBring to a boil and allow to thicken. Serve with balls. Cornish Pasty.—Make some 6hort pastry, using Jib of flour, 3oz of lard, and half a teaspoonful each of baking powder and salt. Cut Jib of eteak (removing all skin and gristle). Jib. of potatoes, and 3oz of .onions into small pieces. Season well with peppor. and salt, adding a tablespoonful of water.' Roll out th» pastry and cut into rounds. Put a spoonful of the mixture on to each piec*. Damp the edges of half of each round, turn over, press them together with finger and thumb, brush over with egg' or milk, and bake in a hot oven tov naif an hour.

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