RECIPES.

Waikato Times, Volume 103, Issue 17326, 11 February 1928, Page 15 (Supplement)

RECIPES.

Plum Butter.—Barely cover thf plums with water, and stew till tender, then rub them through a colander till you have got rid of all skins and seeds. Measure the pulp in cupfuls, then allow 1 cup of sugar to each cup of pulp. Return it to the fire and boil briskly for an hour and a-half. It should then be a bright red colour, and should set in a firm jelly jar.

Plum Bread Custard.—nb plumsf sugar to taste; slices of bread; i pint custard.

Stew the plums with sugar and d very little water until they are quite soft., then remove the stones. Line a basin with bread slices, pour in the fruit pulp, let it stand for a few niinutes, then put a layer of bread on top, so that the plums are absolutely surrounded with bread. Press down with a saucer, put a light weight on lop, and leave all night. In the morning turn it out on a glass dish, cove* it with thick custard, and put on the ice for a time.

Casserole Menagere.—Heat through a little butter, baby beetroots, carrots and onions, add the cold meat cut in neat dice, left over ham, tongue or sausage; tie bacon rind in a bunoh and place on top. Cover with water, season to taste, and simmer for an hour. Remains of peas, beans or cabbage can be added- to this delicious stew.

Fortunes Paysannos.—Place cold potatoes in a flat dish (large ones should be cut in thick slices), sprinkle with seasoning and chopped parsley, cover with milk, with a little flour, grated cheese or butter added to it. Bake in good oven until brown. Milk that is going, but not quite gone, can be used for this.

Gateau Souffle.—With the yolks of two eggs, half pound flour, one Gunce butter, a little sugar, and the sour skimmed milk make a short pastry. Roll out, put. on round sandwich tin, and place on the. top the following mixture: The scum off raspberry, black currant, or any jam folded with the stiffly-whipped whites of egg. Bake for about twenty minutes in a good oven.

Potato Salad.-—Take new cold potatoes boiled in jackets cut in slices. Mix a dressing with the yoke of a hardboiled egg, mashed smooth, one teaspoon capers, one teaspoon French mustard, one teaspoon anchovy sauce, lanagon vinegar, Worcester sauce, pepper and salt. Should the quantity of any one sauce appear too much, add more of other's. To each layer of potatoes pour over some of the dressing, putting more at top than the bottom of salad. Garnish with anchovies (la oil), radishes, capers and white of hard-boiled egg.

Cefcry ReOsh. Take toz gelatine, 1 cup cold water, a cup celery, 1 cup beetroot (cut into small pieces!, i cup sugar, 1 tablespoon strong horseradish. Soak the gelatine in the cold water. Add 2 eups boiling water, juica 2 lemons, then the sugar. Allow this to cool a few minutes, and then add the horseradish, and when beginning to set add the cup each of celery and beetroot. When ©old cut in squares. This is-a tn^erve.