RECIPES.

Star (Christchurch), Issue 20075, 11 October 1920, Page 9

RECIPES.

Wo may Hr# without music, poetry and art. Wo may live without conscience, and live without heart; We may live without friends; wo mar lm without books; But civilised man cannot lire without cooks —Meredith.

Potted Meat.—Procure a good shin or leg of boef and remove the best part of meat. Saw (not chop) the bone m two places, place in saucepan with cold waiter to well cover it, and boil for three or four hours. Then put in meat, and simmer for two hours longer all together, adding a little water if required. Next skim off fat, and take up on dish. Remove bones (which may be boded later for stock), chop up meat, season with salt, popper and nutmeg to taste, replace in saucepan with the soup and mix well. Have ready mould unsecl out with cold water, and nearly li 1 with the meat. Stand in a cool plfieo. \Vhen set it cun. be turned o\er, putting white paper to exclude air. When required for table, slip knife round edge and turn out, when it will have a gloss on it and cut irmly. This makes a good change for breakfast or supper. Hot Pot.—Hb lean steak, 11b potatoes, 1 onion, 1 small carrot, 1 turnip, a sprig of parsley and thyme, a small thm rasher of bacon, salt and pepper, flour. Method.—Wash, peel and slice tno vegetables, mix a good seasoning of salt and pepper with a leaspoonful of flour. Cut the moat in small pieces and dip each piece into the seasoned tour. Line a fireproof jar with vegetables, then add one or two pieces of meat, then more vegetables, then more meat; the top layer should be all potato slices. Cover with cold water or stock, and bake until the vegetables are done. The steak should be cut in rather fbm pieces and, tho bacon bo chopped finely and put in with tho vegetables. Pork is also very cood made into a, hot pot in this way,'"but substitute finely chopped onion and sage fop the parsley and thyme. Vanilla Snow (a Substitute for bream).—Required: White, of one egg (raw), one tablospoonful of castor sugar, vanilla, to taste. Put- the eg' T in a clean, dry basin, and with an egg-whisk or fork whisk it until it is so stiff that it hangs fast when held np on the whisk. Add the' sugar and flavouring, and whisk again. Serve heaped in a glass dish or round the moulds.' Prepare it as near to the time of serving as possible. It will go watery if kept, long. The egg must be really tresh or it will not whip to a stiff froth. Any other flavouring can be used, or a tablespoonful of any stoncless jam beaten in.

Plain Soda Scones— Mix with four teacupfuls (11b) of flour a tcaspoonlul rach of bicarbonate of soda and cream of tartar and half a teaspoonful of salt. Mix to a. very light, dough with buttermilk or sour milk—usually about halt a pint. Shape and press lisbtlv ndth the hand or rolling-pin, making five or six thin scones, which bake on a fairly hot girdle or its substitute. Macaroon Tartlets. Short crust or rough puff pastry, 3 whites of eggs, 3oz of ground almonds doz of castor sugar. Method; Grease I dozen patty pans and line them with pastry. Beat the whites of egg and sugar with a wooden spoon for twenty minutes. Add the ground almond’s and pul all into the pastry cases. Put some thin strips of pastry in a cross over the top, and hake in a, moderate oven for about twenty-five minutes. Plain Picnic Cake (without eggs'). - One pound of flour, Mb of sultanas, jib of currants, jib of mixed pcol, jib 0 f moist sugar, 6oz of dripping,' a teaspoonful of spice, a teaspoonfur '"of cream of tartar, half'a teaspoonful of carbonate of soda, and half a pint of sour’milk. Mix the carbonate of soda and cream of tartar with the flour, also. I lie spice; then rub in the dripping, and add the currants and sultanas (cleaned), the sugar, and the peel (cut

up finely); pom - hi the sour milk, mix quickly, and put in a prepared cakeUn. Bake in a moderate oven for two hours. Mock Roast .Hare.—Put equal quantities of beef, veal and pork through the mincer, or beef and pork will do alone. Mix well in a basin with a round of bread that has been soaked an hour in cold milk and pressed out, add pepper, sal), grated nutmeg, and lemon peel, a dessertspoonful of grated cheese, a minced shallot, and two woll-bcaten eggs. On a floured board form the mixture info an oval. cake, about 4iu high. Cut, some small slices of fat bacon and stick them all over the hare, then make some butter very hot in the baking-tin, and place the hare in. Bake for an hour in a rather hot oven, hasting sometimes, and adding a little stock from time to time. Thicken the gravy and serve in a tnrccn. Garnish with slices of lemon and parsley.