RECIPES.

Waikato Times, Volume XXII, Issue 1806, 2 February 1884, Page 2 (Supplement)

RECIPES.

Eice Cakes. — The yolks of three wellbeaten eggs, half a cup of ground rice, two tablespoonfula of butter, aad one tablespoonful of sugar. Melt the butter, beat the sugar and rice with it, add the yolks of eggs and the whites of two. Stir well together, add one pint of milk and enough' prepared flour to make a thin batter. Bake on a hot griddle. < Mushroom Catsup.— Clean and wash them well, stems and all ; cut them in two or four | pieces ; then place the .pieces in a crockery i vessel,' sprinkling salt on every layer of mush- ] rooms end leave thus, twenty-four ' hours., Take them out and press them well, so as to , take, all the juice' oat, which you bottle at once, and cork. " Put the mushrooms back in

the vessel, and twenty-foura hours after, press them again, and again put the juice in bottles and the mushrooms in the vessel, and repeat this process again after another twenty-four hours. Then mix well together the juicB of the three pressings ; add to it pepper, allspice, ono clove (or more, according to the quantity) broken in pieces ; boil the whole ; Bkiin oft the ecum as long as you see any on the surface, and &tiain. Bottle when cool; put in each bottle two cloies and a peppercorn, cork air-tight, put in a cool and dry place and it will keep for years. Egg Cutlet. — Gut half a dozen cold hardboiled eggs into rather thick slices with a sharp knife ; dip the slices into a well-beaten raw" egg and season some fine cracker crumbs with pepper, Bait and minced parsley ; roll the slices of egg in the crumbs and fry a light brown in some boiling butter. Drain from the fat as soon as cooked and lay the slices on a hot dish. Have ready a cupf all of drawn butter sauce, beat up a raw egg and stir in ; pour the boiling sause over the eggs and serve immediately. Okiok Soup. — Peel, cut in blices, and again crosswise, bo as to make square pieces, a dozen small onions ; throw them in boiling water for five minutes ; drain, put them in a stewpan with butter, salt and peppery cover with broth ; let simmer till well cooked ; pour on croutons, and serve. The same with milk : Proceed as in fhe preceding one in every particular, except that you cover with milk instead of broth, and add sugar to your taste. The same with rice : Prepare the onions and cook them in broth as above ; then soak rice in lukewarm water, put ifc with the onions ; boil gently two hours, and serve as above, with or without croutons. The same with vermicelli : Proceed as with rice in every particular, except that you boil only twenty-five minutes after having put the vermicelli in the pan.