RECIPES.

Timaru Herald, Volume XCIV, Issue 14393, 7 January 1911, Page 1 (Supplement)

RECIPES.

' Fruit Salads. —Some fruit salads are much .improved if tliev are made the night before they are* required, especially if they are intended for lunch. This is the case particularly with peaches and apricots, and those fruits, with , pears antl gnipes, are ail the better for several hours' maceration in liqueur-flavoured syrup. Other salads, however, and especially those which are greatly made uj> of strawberries, should be served almost at once after they hare been mixed, the fruits -easily becoming discoloured and sodden in the course of an hour or twp. One of the favourite recipes for straw!>erry salad requires a- basket of the fruit. ' half a level tea spoonful of powdered cinnamon, -an ounce of sugar, and a. liqueur glass of marasohino, The stalks "of the fruit should I>3 removed and .the berries sprinkled first with powdered cinnamon, then with yugar, and lastly with the liqueur. If wild mountain strawberries are obtainable, the result is doubly excellent. Four peeled and quartered peaches, showered with castor sugar, moistened with a glass of sherry, and served with or ■without a spoonful of whipped cream, j-epreseni one of the simplest and bes£ fruit salads, which is almost more excellent when made with nectarines. It is not, however, to be desp-.sed with preen or pears, or witli bananas, nn< ] cliopned walnuts. cut in J n «-*nl>e--slisipfd pieces, sweetened \v ; t.h finolv-pawdertnl r.-nnd". and flavoured with a liqueur<dassfnl of novenu. does not take long to nrenare, wh' l * it can be made also >vitJi the bottled fruit, n?ing a Spoonful J

of the f-yrup in which it was preserved instead of sugar, and adding a little strained lemon-juice to detract a trifle from the sweetness.

Indian Kidneys.—Required: A small tin i/i* kidneys, ono onion, one apple, one carrot, some herbs, one ounce of butter, one g:ll of gravy, curry powder, boiled rice, browned flour. Remove all fat from the content® of the tin, aud put tlie jelly or ' gravy ou one side. Fry an onion, a sliced apple, a carrot and koine herbs in butter, dredge in sufficient curry powder to taste, and slowly add ihe gravy. Let the sauce cook gently for twenty minutes, aud then strain it into a clean saucepan and thicken with browned flour. Place tho kidneys in the- sauoa, and let all cook slowly for twenty minutes. Serve with a border of well boiled riee, and scatter chopped parsley thickly over.

Vrencii Fried Cream.—Boil ouo pint of good milk with some teuton peul, mix two eggs with :is much iiour as they w:i! uosorb, add four mora eggs, nux all w;tJi the hot m:lk, taking tlie lemon pee! away. See that thsr.e are nu lumps in tho cream. Let- it cuok, constantly staring it with a wooden spiton.i At -ho end of a quarter of an h-ur add salt, sugar, a lit-.10 butter, a loo,' drops ot orange-flower water; let it simmer for eight, minutes more, mix in tho yolks cf four eggs; pour the cream on n tray lined with dissolved bu'.tor—let the oream as thick ns a finger—and let it cool. Cutit into small lozenges, covering them with fine bread-crumbs, and fry them, a golden colour. Drain the moisture off, and s-3rve them hot on a tray, sprinkling them with crushed sugar.

Stowed Gooseberries.—Take a double saucepan and till it with gooseberries, picked , and washed cl-ean. Put in enough sugar to sweeten them, and a p:neh of ground cinnamon. Fill the outer vessel with boiling water. Put on the lid, aud let it boil about an hour, when the gooseberries will be beautifully cooked without being mashed up. Arrange them on a nice dish. Russian Qream. —A pint of whipped cream, three tablsspoonffuls of powdered sugar, and two eggs. Put the sugar and eggs into a largo bowl, and stir tem round until tho mixture is smooth and thick —perhaps half an hour. Stir in a tablespoonful of good brandy, then add the cream, a little at a time. This should be served at once, and is Enough for about six people.