RECIRES.

Poverty Bay Herald, Volume X, Issue 2026, 15 September 1883, Page 2 (Supplement)

R E CI RE S.

Crumpets. — Two pints of flour, one and a half teaspoonfulß of sugar, one teaspoonful of salt, two and a half teaspoonfula of baking powder, two eggs, one pint of milk, one teaspoonful of cinnamon. Mix thoroughly, adding the eggß and milk last. Stir to a stiff batter, and bake on a hot, well greased griddle. Muffins. — To make enough for a family of four or five, take one pint of milk, three eggs, half a cup of butter, one tablespoonf ul of sugar, and one-third of a small yeast-cake, dissolved in water and strained through a muslin cloth. This will need one quart of sifted flour to make it the proper consistency. In three hours from the time they were mixed the muffins will be light enough to bake. To Dress Celery. — Beat up well one yolk of egg ; add two tablespoonfuls of cream, one of white sugar, three of vinegar, a tablespoonful of olive oil, one of made mustard, and a pinch of salt. Cut the oelery into bits, and add the rest. Baked Cabbage. — Cook as for boiled cabbage, after whioh drain and set aside until cold. Chop fine, add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls rich cream ; stir well and bake in a buttered dish until brown. Eat hot. Potatoes a la Fjuncaise. — Take small boiled potatoes, roll in bread crumbs, dip in beaten egg, then in bread crumbs again. Fry in boiling hot drippings. Serve hot. Garnish with parsley. Finnan Hadmes are among the excellent new dishes, either canned or smoked, for housekeepers to try. The way to cook the canned haddies is simply to brown them in a pan, like any other fried fish, and sorvc with a piquante sauce. A Cheese Omelet. — It is necessary to have a very small frying-pan to have good omelets, for if a large one is used, the ingredients will spread over it and become thin ; and another rule to observe is, that omelets should bo fried only on one side. Use from five to ten eggs, according to the sized dish required ; break them up singly and carefully, each one to be well and separately beaten or whisked ; add to them grated cheese, the quantity must bo regulated according to the number of egga used — three ounces go to four eggs ; salt and pepper to the taste. Dissolve in a small, clean frying-pan two or three ouiicim of butter, pour in the ingredients, and as soon as the omelet is well risen and appears quite firm, slide it carefully on to a hot dish, and do not let it stand before serving. From five to seven minutes will be sufficient to cook it, i provided there be a clear, brisk tire.