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RECIPES.

—Piecrust. — Light piecrust is very eas\ r to make if the person who is making it will bear in mind a few simple directions. Never mix pie-crust with the bands, but use a largo silver or plated dinner fork to mix and work in evei\y ingredient thoroughly before adding the water, whioh should be as cold as possible. Do not make the crust very wet, but at the same time it must not be drjq or it will crack in rolling out. This makes ordinary fatally piecrust ; if puff paste is made it is mixed in the samewwar,3 r , but without any shortening, which is laid on when the srust. is rolled out. In shaking flower on the crust when rulling it, on no account throw it on with the hand, but use a flour dredger. —Scots Kail. — Ingredients : Three or four pounds of neck of mutton, 2 ozs. of pearl barle3', three or four onions, two cabbages, Salt, pepper, and water. Method —Let the pearl barle\' soak all night. The next day put it into a stew pan with the mutton, onions, and a ■Quart of water, and let it stew until tender—i.e., about three hours. Have ready the hearts of two cabbages cut small, put them into the broth, boil uncovered until the cabbages are quite done, season with ralt and pepper. The meat is served with the soup. —St Margaret Pudding.— Ingredients ; Alb of flour, ]lb of suet, a teaspoonful of baking powder, a little spice, candied peel, 3 tablespoonfuls of marmalade, 1 egg, a little sugar. Method—Chop up the suet vorv finely, rub it into the flour, add the spice, sugar, baking-powder, and the candied peel cut up in fine strips. Mix well together, then add the marmalade, and lastly the egg well beaten up. If not moist enough add a little cold water. Put it into a well-buttered piedish, and bake in a moderate oven for nearly an hour. Turn it out and strew caster sugar over it. —Cornish Pie.— Ingredients ; The remains of cold mutton, 6 ozs. rice, one or two onions, parskw. Method'—Boil the rice in boiling salted water and cook rapidl.v till quite soft. Drain off all the water, and, when dry, line a buttered piedish with the rice. Cut the meat in rather thin slices. Put a later in the dish, sprinkle with salt and pepper and the onion, cooked and chopped, and a little chopped parsley, put in more layers of meat until the dish is full, and cover with the rice ; slice very thinl.v some onion, lay the rings on the Tice, and put a lit tie butter on the top. Bake in a moderate oven until the onions are a pale brffwn. Before placing the t o p fa.ver of rice put in some grav.y or stock. Serve with gravw well-flav-oured with tomato sauce. —Baked Tomatoes. —

Choose six large smooth tomatoes. Cut a slice off the stem ends, and carefully scoop out the seeds. Mix together half-a-cup of finely chopped cold boiled ham, 12 mushrooms chopped. 2 heaping tablcspoonfuls of stale breadcrumbs, a tablespoonful of chopped parsley, half a ieaspoonful of salt, a dash of cayenne, and a tablespoonful of rendered butter. Fill the tomatoes with the mixture, heaping it in the centre. Sprinkle over the lops with breadcrumbs. Place the tomatoes in a baking-tin ; baste with rendered butter, and bake in a hot oven over thirty minutes. —Tomato Sauce. — Take 61b of tomatoes, I lb of onions, 1 oz. garlic, | oz. cloves, -J- oz. ground ginger, 3 ozs. salt, and enough cayenne pepper to taste. Boil all slowly for two hours, then beat through a sieve until nothing but skin, spice, and seeds remain. When cold, add one pint of the best vinegar and ITb sugar, and boil until it is live a thick cream. Bottle, and when cold l , cork, seal, and store away for use. It will keep for years if properly' made. —Stewed Mushrooms.— Clean the mushrooms with a piece of flannel, and salt, cut off the stalk and peel. Make a sauce of one tablespoonful each flour and butter, add nne cup milk, stock, or water ; season, Cook the mushrooms in this at least ten minutes. —Mushroom Ketchup.— G-ather the mushrooms early in the day, not after rain ; see that they are clean, then break into an earthenware pan, and sprinkle salt over. Cover up and let lie two or three days, stirring - occasionally ; then strain through a sieve or thin bag without pressing ; boil the juice over

ten minutes uncovered ; then add for each quart about three blades mace, half oz. each pepper corns and ganger, quarter oz. spice, and a few cloves, with salt to taste. Boil up quarter' of an hour, strain, and bottle for use. Seal up when qdite cold.

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/SOCR19070309.2.30.4

Bibliographic details

RECIPES., Southern Cross, Volume 14, Issue 51, 9 March 1907

Word Count
802

RECIPES. Southern Cross, Volume 14, Issue 51, 9 March 1907

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