RECIPES.

Timaru Herald, Volume XIIIC, Issue 14325, 15 October 1910, Page 1 (Supplement)

RECIPES.

Peached eggs and Tomato Sauce. — Place a pounu of sliced tomatoes iu a stewpau, add two or tluce shoes of onion, a bay leaf, and sonio whole pepper; cover and simmer for five minutes, strain, and pass pulp tluough a sieve. Return the puip to the pan, add two ounces of butter rubb'd into a uiblespuonful of flour. Stir nil together till thickened, adding a little wiule stoek or water if necessary: •season careiully and stand aside til] wanted. Poach as many eggs as vou wish to serve iu greased cups. and when cooked turn them un to rounds of buttered toast cut the size of the e Sgs. -Pour the tomato sauce round each egg, and serve as soon as you can and very hot. r:sh I< fitters.— Required: Four ounces of sifted flour, two yolks, and oae whole egg, two tablespoon! ills of okvc- oil. tlirooquartors of a pound of tvid while fish, lemon, and parsley, .'■u-st prepare the batter by adding a. giii o! tophi water, the Rabid oil, and egs to t lie Hour. Boat all thoroughly, and stand for two hours. The -batter should be liko thick cream. Stir in about thrcequarters of a pound of cold fish, free from skin and bones. Drop t-!:o mixture from a tablespoon into very hot fat, and fry to * a golden colour. Dish up, garnishing with half slices of lemon and parsley. Serve very hot. Scotch Shortbread.—Take "4oz. of butter, -Jib of flour, 2e.z. of castor sugar, some sweet almonds and citron. Put the butter into a basin near the fire and heat it till it is soft. Rub into it the flour and sugar ' with a few sweet almonds chopped very fine. Mix it together. Take'portions of it and shape it into cakes half an inch thick with the hands. Bake the cakes in a. slow oven and adorn them with citron peel. Empress Rice. Required: Four ounces of rice, one ounce of butter, one egg, some preserve, a pint and a-half of milk. Wash the rice thorotudilv and boil it in miik til! quite tender, adding the butter. Cook for a fewminutes and set it on one side to cool. Then add a beaten c-ga. Butter a piedisli thickly, put a layer of rice in it, covering the" sides "noatlv. Then add a thin layer of jam, then" another layer of rice, and so on till the dish is full. Bake in a steaciv oven for twenty minutes. Servo cold. A little •whipped cream added at the moment of serving is an improvement. Devonshire Pudding.— Required: Three tablespoonfuls of auricnt jam, four apples, three ounces' of breadcrumbs, one pint of milk, two e°-gs. sugar and flavouring to taste. This puddmg is ever popular in every household, but will not be good if cooked fast. Grease a pie-dish, line it with a thin layer of jam and on this nut a layer of peeled and cored apples, cut in slices. Put the crumbs into a basin and pour over the cold milk, cover with a, plate, and stand at the side of the fire. When quite soaked, beat till smooth with a 'steel fork, add two beatenyolks of eggs, and any kind of flavouring essence, with sugar to taste. Pour this over the apples very gently, using a spoon for the purpose. Bake very slowdy till the custard is set. and the apples are tender. Spread over the ton more i«m; and a meringue ef white of e<aia o