RECIPES.

Waikato Times, Volume 104, Issue 17466, 28 July 1928, Page 15 (Supplement)

RECIPES.

Cocoanut Macaroons.—Mix well together ilb cocoanut, Jib fine white sugar, sifted, and the whites of 4 eggs, beaten to stiff froth. Drop in little balls of paste upon a well-but-tered tin, and bake 20 minutes in a moderate oven. Stuffod Onions.—Peel 4 large Spanish onions, and throw them into boiling water. Cook until lender. Gut off a slice from the top to form a lid, take out 'the centre, and fill in with cold minced meat. Replace the lid, dredge with flour, and put into dripping. Bake in a hot over lor half haur. Serve hot with gravy. Chicken Cutlets. —Mince finely 4oz cold chicken and 2oz ham, add to it a little chopped parsley and mushrooms, and season well. Bind •the mixture with a little cold white sauce or milk, and shape into small cutlets. Brush the cutlets with a beaten egg, and cover with dry crumbs. Fry the cut•lets in hot butter until they are golden brown. brain on paper, (and decorate with parsley . Serve veryhot.