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Egg Cutlets.—Put four eggs into a saucepan of warm water, let it come to boiling point, and simmer very slowly for a quarter of an hour ; then dip the eggs into cold water, shell them, and chop them coarsely with a silver knife. Rub together to a paste, a large tablespoonful of butter and three table-spoonfuls of flour. Put some milk—not quite a pint—into a double boiler over the fire, and when it is warm put in the paste, stirring (gently until it is dissolved ; add salt ; pepper, or cayenne, one teaspoonful of onion juice, and a tiny pinch of mace. Cover and cook for five minutes, then add the prepared eggs and one tablespoonful of finely-chopped parsley. Take np, and allow it to get cold. This may be prepared overnight ; in the morning lightly flour the hands and mould spoonfuls of the paste into cutlet form, dip in egg, roll in crumbs, and fry a golden brown in boiling fat. Serve with tomato sauceKidney Omeletp.—Fry two or three kidneys in a little butter, chop them up finely, then add a teaspoonful of flour, two tablespoonfuls of stock or ■gravy, a little mushroom ketchup or Worcester sauce, simmer together for a quarter of an hour. In the meantime beat tip three eggs with salt, pepper, and a little finely-chopped parsley. Melt a little bit of butter in the omelet pan, pour in the egg mixture. Stir it until it begins to thicken, and let it cook slowly until set. Slide it on to a very hot dish, pour the kidney mixture into the centre, and double the omelet over it. Serve very hot.

Rabbit Mould.—lngredients : One small rabbit, half an ounce of gelatine and half a pint of water, pepper, salt, lemon-peel, cloves, one shallot, one or two slices of ham or bacon cooked, and two hard-boiled eggs. Method ; Put the gelatine to soak in half a pint of cold water, and let it remain there all night. Cut the rabbit in joints and place it in a saucepan with sufficient water or stock to cover it ; add salt, pepper, and other seasonings. Let it all stew until the bones drop from the meat. Remove the bones, and in a mould arrange the meat and ham cut in slices with eggs, also sliced. Pass the gravy through a sieve, and stir in the gelatine till it is all dissolved. Give one boil up, and then pour the gravy into the mould over the meat. Leave it for a day, and then turn it out and serve cold.

Bread and Butter Fritters—lngredients ; Eight slices of bread and butter, four tablespoonfuls of jam, and batter. Method ; Make a batter of a quarter of a pound of flour, half a ounce of butter, one egg, milk, and salt. Spread jam on four slices of the bread and butter, and cover them with the other slices, press them together, and cut them into long finger slices. Dip them into the batter, and fry them in boiling lard for about ten minutes. Drain each piece on clean blotting-paper. Dish them, sprinkle them over with castor sugar and serve hot.

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RECIPES., Southern Cross, Volume 14, Issue 48, 26 January 1907

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RECIPES. Southern Cross, Volume 14, Issue 48, 26 January 1907

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