SOME TESTED RECIPES

New Zealand Times, Volume LII, Issue 12199, 25 July 1925, Page 15

SOME TESTED RECIPES

FRENCH PANCAKES. Three eggs, 3oz of flour, 3., gills of milk, 2oz of sugar, 2oz of butter, and jam. But the butter into a basin and beat to a cream; add the sugar; work again; add one egg, and beat well. Now add half the flour, another egg, the remainder of the flour, and'the third egg. Slightly warm the milk, and beat it well in; cover the hasin over, and leave for one or two hours. Butter some saucers, half fill them with the mixture, bake in a quiik oven about ten or fifteen minutes till a nice brown, turn them over in the saucers, put a teaspoonful of jam in each, fold in half, pile on a warm dish, dust with castor sugar, and serve quickly. FORCEMEAT BALDS. Required; 4oz of bread crumbs, one dessertspoonful of chopped parsley, 2oz of chopped suet, hair teaspoonful of chopped sweet, herbs, grated rind of half lemon, salt, pepper, one egg, flour. Mix the dry ingredients, beat up the egg and add sufficient to bind the mixture firmly, season well. Turn on to a floured hoard, flour the hands, and roll into small balls. Dip in beaten egg or milk and fry in hot fat or bake m a fairly hot oven until golden brown. They may be boiled in water if desired. Use as a garnish to soup or to various dishes of poultry, meat or game. Note —Sausage meat, mixed with bread crumbs and egg, may be made into balls in the same manner.