TESTED RECIPES

New Zealand Times, Volume LIII, Issue 12355, 27 January 1926, Page 5

TESTED RECIPES

Nut Galantine, —Take £ib of breadcrumbs, 3oz of nuts, one small onion, two yolks of eggs, one tablespoonful of tomato puree or sauce, one teaspoonful of chopped parsley, one teaspoonful of mixed herbs, salt and pepper. 4Shell and blanok the nuts, remote the skin, and put them through a mincing mac'

:hine. Mix with the breadcrumb* and the onions finely minced, parsley, herbs, and tomato. Season well, and bind' the mixture with the beaten volks of eggs. Make into a large sausage, put into a scalded floured cloth, ti© the ends securely, place in a saucepan of boiling water, brings to the boil, and simmer 1| hours. Take up and tie tighter. Place on a dish and -put a board with weights on over it. Leave until oold. Remove the cloth, trim the ends of. the gslatine neatly, brush with glaze, and garnish wifh parsley. Nuts and Beans Baked.—Soak* a pint of haricot beans overnight, drain and cover with fresh water and boil till the skins crack easily. Put them in a pie-dish, mix with half a pound of Brazil nuts which have been peeled and chopped finely, sprinkle with salt, and cover with strained tomato pulp and a thick layer of breadcrumbs. Place small lumps of butter on the mixture, and bake slowly for about two hours. Devilled Raisins Remove sterna from large selected raisins, and cook until plump in hot olive oil. Drain on brown paper, and sprinkle with salt and cayenne. Knickerbocker Figs.—Stuff dried figs with a mixture of maraschino cherries and nuts cut up together, allowing two cherries and three to five nuts to each fig. Warm together two tablespoon* fuls of sugar, one teaspoonfnl of lemon juice, and a half cup of sherry, and simmer the figs in the liquid until they are soft, turning and basting them several times during the oook»ng. Drain the figs, copl tnem, and serve in individual paper cases. Parisian Sweets.—Stone a pound of dates, stem a pound of figs, and shell an equal quantity of walnuts. Mix the three and mince them, then work them with the hands on a board dredged with cantor sugar until they are well blended. Roll to a quarter inch thickness, cut into small squares or round* about three-quarter of an inch across, and roll them in caster sugar. Walnut and Cheese Balls.—Work a cup of cream cheese until it is smooth, then adu to it a quarter cup of stoned and chopped olives a few grains of cayenne, and a half teaspoonful of salt. Shape the mixture in **mall balls, roll them in crumbs of dried bread or unsweetened biscuit, flatten them slightly, and put a half walnut one on each side. The walnuts may be plain or salted.

Glace Xuts.—Boil together two cupn of sugar, one cup of water, and a pinch of cream of tartar until the syrup just begins to turn brown. Do not stii while heating, and as soon as the browning point is reached wash off any sugar grains from the side of the saucepan. This prevents ihe syrup from sugaring. Stand the saucepan in a dish ot hot water so that it will not cool too quickly during dipping. Then take the nuts (either plain or salted), each separately on a long pin, dip them into the syrup and drain an oiled paper. Glace fruits are made in exActlv the same way.

Scottish Eggs.—Make a nice fort*, meat of ar.v kind of cold meat —veal, mutton, an<\ chicken are the most pal-atable-season with parsley, grated lemon, salt, pepper, and a pinch of cayenne. Remove the shell from hardboiled eggs. When cold, roll them in beaten-up egg and coat them nicely with the forcemeat and shape them with your hands, which have previously been dipped in flour. 801 lin egg again, and then in brown bread crumbs, and fry in hot fat until a nice golden brown colour. Cut in half with a sharp knife, and place on a hot dish with the cut parts dawn, and pour round a good brown gravy or tomato puree. This makes a delicious dish.