RECIPES.

Waikato Times, Volume 106, Issue 17839, 11 October 1929, Page 5

RECIPES.

Rice Snowballs. Boil a pint of rice in 2 quarts of water, adding a teaspoonful of salt, until quite soft; strain and put in small cups, having them quite full. When cold, turn into a dish. Take the yolks of 3 eggs, 1 pint of milk, a large teaspoon of cornflour; flavour with lemon and cook in the same way as soft custard. Turn over rice moulds half an hour before serving. Chicken Patties. Boz cooked chicken, 80z cooked ham, i pint good white sauce, grated lemon rind, salt, pepper, puff pastry. Roll lib puff pastry iin thick, stamp it into rounds about 1 Jin in diameter, and line some small patty pans of the same size with pastry. Cut up the remains of a cold cooked fowl %ery finely, chop some ham, and mix it with the sauce. Add enough grated lemon rind to flavour nicely, and season to taste with salt and pepper, put a portion of this mixture into each patty pan, brush the edges of a second round of pastry with water, and lay on top of each, pressing the edges together Make a hole in the top of each patty, brush over with beaten egg, and bake in a hot oven from 10 to 15 minutes. Ham Savory. Two eggs, beat together (the yolks, that is all) ; * The whites whip quite stiff, with a pinch of salt small; Some milk, half a pint, make carefully Pour h °over fine breadcrumbs, three ounces the lot; l’hen add the beat yolks with some ■parsley, chopped fine; Two ounces of chopped ham, an onion combine; A small taste of ketchup a flavour invites; , . .. Add this to the rest while you fold in the whites; Place in a hot piedish, which halffilled must be; Bake just half an hour, and then you will sec \ savorv fit. for a king, fit for all, Made with little of trouble and ingredients small.