RECIPES.

Southern Cross, Volume 5, Issue 45, 12 February 1898, Page 11

RECIPES.

A Delicious Cookie. — One half cup sugar well mixed with butter the size of a medium egg, and one-half cups of flour, with two level teaspoons of baking powder, a little essence of lemon, then enough milk to roll. Cut with small glass or cutter and bake quickly. Any flavoring will do, but the lemon is preferable.

Stuffed Tomatoes. —Peel a dozen ripe firm tomatoes ; cut a thick slice from the top of each ; scrape out the pulp into a saucepan with a tablespoonful of butter, a teaspoonful of grated onion, half a teacupful of stale breadcrumbs, pounded fine, two tablespoonfuls of cold boiled minced tongue, and cold roast chicken each. Set over the fire, and stir until well heated ; season with salt and cayenne. Fill the tomatoes with the mixture, put on the tops, arrange j in a buttered baking-dish, and set in j a hot oven to bake for one hour. Cover until ready to brown. Serve in the dish in which the tomatoes are baked.

Rhubarb Snow Tarts. —Peel and cut up half a dozen stalks of rhubarb into small pieces, put it in a puddingbasin, with just enough water to moisten it, cover with a plate and put it into the oven until soft. These may be made in either open-tart tins or in a pie dish ; for the latter all the juice should be used, but for tart tins it would be necessary to pour some of it off. When the rhubarb is soft enough, let it stand to cool for a few minutes, and then add six ounces of moist sugar, the grated rind of a lemon, and the yolks of three wellbeaten eggs. Stir well together, and having lined the tart-tins with puff paste, fill them with the mixture, and bake them until they take a light golden colour. Whip the whites of the three eggs to a stiff froth, shaking in four good tablcspoonfuls of finely powdered sugar, and adding a drops of vanilla flavouring. Pile this froth high on the tarts, and set them again in the oven for a few minute or two to set; directly the snow begins to take a delicate cream colour the tarts are done, and should be served at once.