TESTED RECIPES.

Star (Christchurch), Issue 17178, 23 October 1923, Page 9

TESTED RECIPES.

Stuffed Sole.—Skin the sole, cut it straight down the middle of the back, raise the fish from the bone, fill it with stuffing made as follows: Breadcrumbs, butter, salt, pepper and chopped parsley. Sew the seam up, put the fish on a dish in a moderate oven, and bake for half to three-quarters of an hour. Pour a little melted butter over, chop up a hard-boiled egg, and sprinkle it over the top (middle). Each side should have a layer of chopped beetroot, and garnish the dish with parsFrench Fried Eggs.—Put 2oz butter into a frying-pan, and when it begins to fritter add the eggs, season with pepper and salt, and fry. When done, remove them carefully on to slices of toast in the dish in which they are to be served, then put another ounce of butter in the pan, and fry till it is a brown colour, when one tablespoonful o€ French vinegar is added. Boil the whole together for two minutes, then pour the butter over the eggs and serve. Rissoles.—Any kind of game, poultry, or meat can be used. Pull the meat to pieces with two forks, chop it a little (not too fine), season with salt and pepper, thyme and sauce or gravy; cook some potatoes (cold will do if they are warmed up again), mash them and roll them out like pastry; cut it about Jin square, put in a roll of meat, and roll the potato round with a knife (it is best to wet the knife, cr it may stick); fry the rolls in plenty of fat from five to ten minutes. Gooseberry Snow. —Take 11b of gooseberries, stew till tender, rub through a sieve or colander, and to ilb of pulp add Jib of castor sugar, and the whites of three eggs (well beaten) ; beat all together for about twenty min-

utes. Make a custard with the yolks of the three eggs, one pint of milk and eight or ten pieces of loaf sugar. When cool pour into a glass dish, and drop the snow upon it with a large spoon. Almond Cakes.—Put of ground almonds in a basin with half a teacupful of flour, a teacupful of sugar, the grated rind of lemon, with one whole egg. Mix this egg and lemon well into the cake mixture; if not moist enough, use part of another well-beaten egg. Mix this egg and lemon well into the cake mixture; if not moist enough, use part of another well-beaten egg. The cakes must be merely moist enough to make into round balls with well-floured hands. Put the cakes on a well-but-tered cake tin; bake in a cool oven until crisp and brown. Oyster Forcemeat.—Half a pint of oysters, soz of breadcrumbs, Joz of butter, the peel of half a lemon, a sprig of parsley, salt, nutmeg, a very little cayenne, and one egg. Take off the beards from half a pint of oysters, wish them well in their own liquor, and mince them very fine ; mix with them the peel of half a lemon chopped small, a sprig of parsley, a seasoning of salt, nutmeg, and a very little cay- , enne, and about loz of butter in small pieces. Stir into these ingredients soz of breadcrumbs, and when thoroughlymixed together bind it with the yolk of an .egg and part of the oyster liquor. Aunt Maria’s Custard.—Put half a pint of milk into a saucepan with a little lemon rind. Let it simmer gently till the millc is flavoured by the lemon. Sweeten according to taste, and iet it cool, take out the lemon peel. Now whisk three eggs lightly, and add them to the milk. Line a piedish with a good short crust, pour in the custard, grate a little nutmeg over the top, and bake in a slow oven. If baked quickly the custard will become watery.