RECIPES.

Southern Cross, Volume 6, Issue 9, 4 June 1898, Page 11

RECIPES.

Snow Eggs. —Nearly one quart milk, 4ozs sugar, 3 eggs, and vanilla. Boil the milk, with two ounces sugar and vanilla to flavour. Beat the whites until they stand up, sweeten with remainder of sugar, drop a tablespoonful at a time on the boiling water, and when poached on one side, turn each carefully, and dram on a sieve. Strain the milk, beat the yolks, and add to it; stir until it sets, but must not boil. Serve on a glass dish, the eggs on top ; sift pink sugar over, and serve cold.

Fish Soup.- —Pat the bones and trimmings, head, etc., of a fish on to boil, with one quart of cold water. Let it boil about f of an hour. Strain, add one prepared onion, chopped small, teacup of rice ; boil 20 minutes. Add pepper and salt to taste, and one dessert spoon chopped parsley just before serving. Pineapple Sauce.—Skin and pre-

pare lb of pineapple, stew in its own juice, and two tablespoons or more water until tender, then mix in 7ozs white sugar, and boil gently until clear. If it is too sweet, add the juice of half a lemon, strain before serving. The whole of the sugar is required to make it look bright, and it will keep for some time.