Some Dainty Recipes.

Southland Times, Issue 19036, 2 May 1903, Page 1 (Supplement)

Some Dainty Recipes.

Devilled Cutlets. — Trim and broil cutlets of mutton ; when nearly done, season with cayenne pepper and salt. Roll each in chutney, return to the grill, and finish cooking on both sides. Serve with a round of spinach or haricot bean pur^e.

Another Apple Jelly. — Take some five apples, wash them well, and cut them into pieces. Boil them in water and the juice of a lemon, without covering the saucepan. When the juice has become adhesive, strain it through a sieve, and add enough syrup to make it as thick as possible, boil it, and skim. When it falls in tiakes from the spoon, put it in jelly glasses, and cover tightly. j Scotch Collops.— Mince half a pound of steak. Then melt one ounce of butter in a J pan, and fry the mince a pale-brown ; then j add to it one gill of stock and one onion ' finely chopped, season to taste with pepper and salt, and allow it to simmer slowly for one hour. Servo it with small pieces of toast or fried bread placed round the dish.

Fig Pudding.— lngredients : Three-quartera of a pound of figs, half a pound of flour, half ft pound of breadcrumbs, six ounces of suet, two ounces of sugar, one teaspoonful of bak-ing-powder, half a teaspoonful of cinnamon, milk. Chop the suet and figs, mix the flour and breadcrumbs, sugar, cinnamon, and bak-ing-powder together, add the figs and suet, and mix into a dough with some milk ; roll in a floured cloth, and boil for about three and a half hours. lUce Snowballs. — Boil six ounces of rice in one quart of milk, into which you have put a little sugar, and essence of almonds or vanilla to taste. If, when it has boiled till the rice is tender, it is very dry add a little more milk. When the rice is quite soft, put it into small cups or moulds, press it down in each, and allow it to remain till it is quite cold and set. Then turn them out on to a glass dish, and pour over them a custard ; on each mould place a little piece of red jelly or preserve. A Rich Cake. — One pound each of (lour, butter, caster sugar, sultanas, three-quarters of a pound of currants, half a pound of minced peel, and a teaspoonful of minced cinnamon. Cream the butter and sugar well together, then add six well-beaten eggs, and a glass of brandy. Sift in gradually the dry ingredients, beat all together, and bake in v moderate oven for two hours and a half. When cold, put a layer of almond »«ate qvo; and i<#»