TESTED RECIPES.

Star (Christchurch), Issue 17028, 30 April 1923, Page 10

TESTED RECIPES.

Eggs. -The best, way to prepare an egg lor on invalid is to beat the yolk and white sepaarte.lv until extremely light. Add a pinch of salt, pour into a china cup. which set into a saucepan of hot water, stirring constantly until scalded, but not cooked. W hen this is done slowly the egg just thickens lightly, but puffs up until the cup is almost filled with creamy custard. Set in the o\q»n a moment and serve at Sheep's Head.—-Quarter the head, cover with boiling water, and boil gently till tender. Remove the bones and put the meat, tongue, etc., on a dish, and pour over a little egg and milk, and scatter liberally on top for a quarter of an hour. Pound the brains, -mix with the remainder of the egg some milk and flour to the consistency ot butter and drop iu spoonfuls j into deep boiling fat. and serve as garnish with slices of lemon and hard- ! boiled eggs and gravy made from the liquor, which also serves as stock and makes excellent pci ato soup. Sheep's Pluck. Wash a sheep's pluck ill salt and vva-ter, remove t-fic Liver, a.nd put the heart and lights on with cold water, and cook till tender. Slice the heart, cut up tne lights, add chopped onion, a rasher or two ol bacon and. season, add some of the liquor thickened with two tablespoonfuls of flour or line oatmeal, and stew slowly for thirty minutes. The liver may , either be added, or sliced, seasoned, and fried with onions as a separte dish. Broiled Steak.— Grease the bars ol a J grid iron and make it hoi over a good I clear lire or griller. Put the steak on j and hold it over the tire for a couple of j minutes, turn to the other side, and keep turhing for seven to ten minutes, according to thickness and toughness ! or tenderness of the meat serve on a hot dish after adding icz margarine, peper, salt, and one tablespoonful sauce. Chops and cutlets may be cooked in the same way. Slaw.—This, an American dish, is eaten both hot and cold. The following recipe' is lor cold slaw : A\ arm a quarter j or a pint of vinegar and loz. butter iu an enamelled pan. Shred one nice I tender cabbsige finely, rejecting the ; stalk and outer leaves. Put it into the j vinegar, sprinkle over it one table- j spoonful ol flour, one teaspoonful ol j ceierv seed, and a good pinch of salt. I Cook gently for a few minutes. Beat one egg lightly, add it to the contents > of the pan, stir, and cook for three or i four minutes. Serve cold. Curried Cauliflower. Carefully boil a nice cauliflower, take care not to ! break. Lift out when done ami* drain well, lay all the white part on a hot ' dish, and have ready the following | onion. and half an apple, finely chopped. till brown : then stir in two tea- . spoonfuls of Hour and one of curry powder. Mix well and fry for live min- J ui-es ; then add half a pint of stock. Stir till boiling, and simmer for ten minutes. Season to taste, strain, and pour j over the cauliflower. Serve hot. Fried Cauliflower.——Cooked cauliflow- j er, flour, one egg. breadcrumbs. Divide ; a cauliflower which has been cooked ; andallowedtogetcoldintosma.il pieces. Dust with flour ami dip into beaten j egg and cover thickly with breadcrumbs. After the pieces of cauliflower have stood for ten muintes fry in boiling fat until they are golden brown. j Curried Mutton.- Cut lib lean mut- i ton in small pieces and fry quickly in hot fat for five minutes. When the fat boils, remove the mutton and throw J in four onions, peeled and quartered, f and fry to a rich brown colour, add one chopped green apple, one and a half j dessertspoonfuls flour, one dessert- i spoonful curry powder, the same of chutney, a few drops of lemon juice, | and then the meat. Stir well, add j three teacupfuls water and .simmer j gently for one hour. Remove the meat, strain the gravy, put both back in pan 1 and hoi I up. Serve with a border »f , boiled rice. Aleat fresh or cold may be treated in the same way. Frozen Mutton. -Cover with boiling j water in which has been dissolved a small piece of soda. Soak for twenty tti tliirtv minutes, wash in cold water, season before cooking and it- will l»e impossible to tell it from home mut-Scu-kale an Graiin. I rim anil wash lib seaka-le. cut in 3in. lengths, a.nd j cook till tender in milk and water. ' Alelt loss butter or dripping in a sauce- 1 pan. stir in dessert- spoonful of flour.

and moisten gradually with threequarters of a. pint of the liquid iu which the seakale was boiled. Season to t-aete and cook for ten minutes. Grease a grating dish or pie-dish, and put a layer- of sauce .in it. upon this lay the drained seakale. pour over the sauce, sprinkle the top with breadcrumbs and grated cheese, and brown in a hot oven.