TESTED RECIPES.

Star (Christchurch), Issue 17570, 22 June 1925, Page 9

TESTED RECIPES.

Almond Biscuits.—lngredients: Aoz of ground almonds, 3oz of castor sugar, whites of 2 eggs, a few drops of orangeflower water or almond essence, 3oz cf flour, b teaspoonful of baking powder. Method: sieve the flour, baking powder, and a pinch of salt. Mix with the ground almonds and sugar. NA hisk the writes of eggs to a froth and stir lightly to the rest. Add the flavouring. Put the mixture in spoonfuls on a greased baking tin, and bake in a moderate oven for about ten minutes. Rice Biscuits.— Required: on t<... ipful cf ground rice, three-quarters of a teacupful of castor sugar, lilb c-£ flour, 4oz of butter, one egg. Cream the but- ; ter and sugar, and the egg, ground rice ; and flour, roll out very thin, cut into rounds, and bake till crips in a slow [ oven. Gingerbread Nuts.-—To lib of flour j add s lb of butter, loz of ground ginger, half a nutmeg, and as much treacle as will make a stiff paste, about 51b. Roll out and cut with a wine-glass. The biscuits will not require long baking. Milk Biscxuts.—-Required: one gill of milk, loz of butter, Mb of flour, half a teaspoonful of baking-powder, a little salt. Put the milk and butter in a saucepan, and mix together in a basin tho flour, salt, and baking-powder. When the milk and butter arc hot, pour them into the middle of the flour and stir them in well, making a smooth and very stiff paste. Knead it will. Place on a board, and roll out the paste as thinly as possible, pricking it all over with a fork. Then stamp it out into neat rounds or ovals with a cutter or the top of a tiunbler. Slightly grease a baking-tin, lay on the biscuits, and bake them in a moderate oven for about ten or fifteen minutes, or until each one is a pule biscuit colour. When cold, put i:i a tin. FOUR AIEAT RECIPES. Mutton A'enison. —Remove the bopes and some of the lat from a well-hung loin of mutton, and place the bones in a stew-pan with a large onion stuck with four cloves, and a bouquet of sweet herbs, a carrot, and half a head of celery. Let them stew together gently for two hours, then strain the soup into a clean saucepan. Place the mutton in it. with the fat side clownwards, and let it cock slowly until tender. Half an hour before serving, take up the meat and brown it in the oven. Strain the gravy, thicken, flavour, and brown half a pint of it. Just before serving, add to it a tabiespoonful of red-currant jelly, and a flavouring iff port wine if desired. Pour this round the meat and serve. Stuffed Mutton.—Required; a loin or a shoulder of mutton, three tablespoonsuet a little milk < m spoonful cf chopped parsley, the rind and juice of half a lemon, pepper and salt. Chop the suet, arid put in a bowl with breadcrumbs and and sa!t, and bind with a little rniik. Remove the bone from the meat, put ii- the stuffing, tie round with string, and roast the meat, allowing twenty minutes over. Serve with grave. Roast L’ndercut of Beef.—Required: undercut taken from a sirloin of beet, horse-radish sauce, squares <' A orlcshire pudding. This makes a delicious roast. It should be exit out with a sharp knife and trimmed neatly, leaving a good allowance of fat. and sprinkled with flour, pepper and salt. Roast before a quick fire, and do not overcook the meat., which should be very Serve with gravy, scraped horseradish, and squares of Yorkshire pudding. Stewed Breast of Yea’ Melt one ounce of butter in a saucepan, and mix with it a table-spoonful of flour, then lay them ; ti • ' q.an contents boil, addding *p e Pper and salt t‘.i taste, and a bunch of sweet herbs, a shallot, and some parsley tied together. Let the whole simmer very gently till the veal is thoroughly done; then remove the bunch, and, just before serving, stir in off the lire the yolk of an egg beaten up with a little