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RECIPES.

RICE SOUP.— Put a i lb of rice into boiling water, and let it remain for five minutes, then pour it into a sieve aneb allow to drain. Now add it to 2 quarts of white stock, boiling, and allow to stew until tender. Season to taste with salt, cayenne, nutmeg and mace. A little new milk mixed with the stock is an improvement. MACARONI SOUP.— Throw 3 ozs. of macaroni and a piece of butter the size of a walnut into boiling' water, with a pinch of salt, and simmer for a half-hour. When tender, drain, and cut Jnto thin lengths and drop into boilflng stock. Stir gently for about five minutes, and serve with Parmesan cheese grated in it. MUITTON COLLOPS. Cut some nice slices from a cold leg of mutton, sprinkle with pepper, salt, pounded mace, mixed savoury herbs and minced onion or shallot. Fry them in butter, stir in a dessertspoonful of flour, and from to i pint of gravy and a tablespoonful of juice, and simmer gently for about 5 to V minutes. ECUS SUR LE PLAT.—This is a very simple recipe, but is extremely good, and excellent when a hurried dish is required. Rub a little butter on as many plates or saucers as. you have eggs ; break these gently on to the buttered saucers, dust lightly with pepper and salt and place in the oven till set. POTATO SURPRISES. Ingredients : -J-dozen large potatoes, 1 oz.

.butter, salt and pepper, little milk, '4 ozs. ham, 2 ozs. tongue, parsley, I egg and breadcrumbs. Method: | Scrub, dry, and bake the potatoes in their jackets, then with a sharp I knife cut the potatoes in halves and scoop out nearly all the meal3 r part of the potatoes, and mash this well ; 1 mix in with the butter, salt, and pepI per. Take half the potato, mix with it the hot milk, finely chopped ham (and tongue, and season to taste ; then refill th§ potatos, glaze over with the yolk of egg, and return to the oven for 10 minutes. Make the remainder of the potato into small balls, using a little flour, egg, and breadcrumbs, and then fry in hot fat a golden brown. Dish up the potatoes, and garnish with fried balls and parsley. *

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/SOCR19070921.2.39.2

Bibliographic details

RECIPES., Southern Cross, Volume 15, Issue 22, 21 September 1907

Word Count
381

RECIPES. Southern Cross, Volume 15, Issue 22, 21 September 1907

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