Tried Recipes

New Zealand Times, Volume XXXIII, Issue 7847, 8 July 1911, Page 13

Tried Recipes

, Boiled Ham ' Allow half an horn* to each pound, and put it into hot (not boiling) water, with ' (tied in muslin) a few peppercorns, a bay leaf, a strip of- lemon peel, a sprig ■ each of parsley and thyme, a small • onion, cut across, and four or five lumps ■ of sugar. Add. to. the water a cupful of vinegar, and boil up rather quickly. Then draw the pan away from the direct heat of fir-o.or gas, and simmer till cook- » ed. Take the pau from the fire, and } stand it on the scullery floor, or whore the contents will get cold without being disturbed. Then*take out the ham, and remove the skin. The flavour of the ham is much improved by being allowed to get cold in the pot. Fish Pie Take one pound of cooked fish, white being preferred to salmon or mackerel, one quarter pound of stale bread crumbs, salt, popper, and one half pint of white sauce. Urease a pie dish, remove all bones and skin from the fish; place a layer in flakes at the bottom of the dish; then a layer of white sauce, some minced onion; then a layer of bread crumbs. Season and, repeat until the dish is full. Add bits of butter on the top layer of bread crumbs; bake about 20 to 25 minutes. Servo hot. If salmon or mackerel are used omit the minced onion. Salmon Croquettes Salmon croquettes make a welcome fish variation. To make them, take one pound of canned salmon, pick all fine bones out, and pick meat fine; add one egg, one tabiespoonfui of runic, the juice of one lemon, and one cup of cracker meal. Make into small bails and fry in butter a golden brown. Servo with lettuce, a sprig of parsley, sliced pickieo, or tomato sauce. Rechauffe of Cold Mutton To half a pint of gravy or stock add a little white pepper, a quarter of a toaspoonful -of dry mustard,: a quarter teaspoonful of curry powder and three largo tablespooufuls of currant jelly. AVhon this is scalding hot add tho juice of half 1 a lemon. Cut the mutton into slices and have ready a hot platter with slices of toast. Put tho mutton into the sauce long enough to heat through, but not to cook; remove slices with a fork and place them on tho toast. Pour over the boiling gravy and serve instantly. Lemon Dumplings Half a pound of bread crumbs, half a pound of finely chopped suet, a quarter of a pound of dried flour, the rind and the juice of one lemon and two eggs. Mix ail together wolf, form into dumplings, tie in cloths and boil two hour's.