RECIPES.

Southern Cross, Volume 10, Issue 20, 16 August 1902, Page 10

RECIPES.

Potato Egos. —l lb, potatoes, 1 oz. batter, a little milk. Mash the potatoes thoroughly with the batter and milk, season with pepper and salt, press the mixture into a battered iron spoon to shape them, slip them on to a piece of greasy paper, and pat them in the oven till of a pale yellow color. Stewed Beefsteak. —Partially fry a thick beefsteak with an onion ; then roll it up, pat it in a covered jar or stewpan with a little stock or gravy ; add 3 cloves, some slices of carrot, turnip and onion. Set in the oven and cook gently for hour; thicken the gravy with a little flour; season with salt and pepper and a little Yorkshire relish ; serve on very hot dishes. American Sandwiches. —Take a tin of the best sardines, the yolks of six hard-boiled eggs, a tablespoonful of lemon juice, loz of fresh butter and a tablespoonful of very finely minced parsley. Wipe the sardines iree from oil, skin them, and pound them to a paste in a mortar with the yolks of eggs. Add the lemon juice, blend all well together, then put in the parsley. Spread the mixture on brown or white bread and butter.