RECIPES.

New Zealand Graphic, Volume VI, Issue 37, 13 September 1890, Page 14

RECIPES.

Artichoke Soup.—Cut a pound and a-half of peeled artichokes into thin slices, add to them two onions cut in the same way, a little celery, and a bunch of herbs ; put them all into a stew pan with two ounces of butter or beef dripping, and fry them till tender. Then add a quart of milk or white stock—the water a fowl or rabbit has been boiled in would do very well. Let the soup cook gently for half an hour, keeping it well skimmed. When the vegetables are quite tendei, rub through a fine hair sieve or tammy cloth. Mike the soup hot, season it with pepper and salt and a very little ground mace, and just before serving add half a pint of warm milk which has half an ounce of butter in it. Cream, of course, if used instead of the milk, makes the soup much richer. This soup is suitable at the present time. Pilau.—The recipe I am going to give you is made of veal. Take a clean stewpan, and put into it a quarter of a pound of butter or well clarified beef dripping, to this add a pound of Patna rice, which has been blanched, and two very finely chopped eschalots or a little onion, a bunch of herbs, and a little mace. Take 2lb of breast of veal, and then cut it into small square pieces, cook them in a greased baking tin in the oven, taking care to keep them well basted, until they are a nice golden colour, this will take about half an hour, then add the rice, together with half a pound of salt pork or bacon, which must be cut in dice-shaped pieces, add about a quart of stock, well flavoured, and let all these ingredients cook gently for an hour, taking care that the meat or rice do not stick to the bottom of the pan. It may be necessaiy from time to time to add a little more stock if the rice is not cooked, but only a small quantity should be added. When the pilau is cooked, the meat should be placed in the centre of the dish and the rice round and over the meat. Some nicely fried onions should be put on the top of the rice, and if you want the dish to look smart take six or eight Seville oranges and peel them very thinly and cut the rind into very fine shreds, and put it in a saucepan with a little salt, cover with cold water, and when the water boils strain and rinse and garnish the dish placing it in groups round the edge. The fruit must have all the pith and skin removed, and then it must be cut in the natural divisions of the fruit, and placed round the dish also. Cottage Pudding.—One teacup of sugar, three tablespoonfuls of melted butter, one egg, one teacup of milk, two heaped cups of flour, into which mix one large tablespoonful of Tucker’s baking powder. Bake in a pan about half an hour. Add fruit or flavouring as may be liked.