RECIPES.

New Zealand Graphic, Volume V, Issue 43, 25 October 1890, Page 14

RECIPES.

Beefsteak Pudding.—Take lib. beefsteak that is not very fat, cut it in moderate-size pieces, season well with pepper and salt, and add kidney cut in small pieces. The suet crust is made as follows : Chop 6oz. suet as finely as possible, rub it into lib. flour, and work the whole to a smooth paste, roll it out, and it is ready for use ; line the basin with the crust, and fill with meat and kidney, add a teacupful of water, cover with paste, tie up in a floured cloth, and boil slowly from three and a half to four hours. Cost, about Is 4d. Fonds d’Artichauts.—Boil the artichokes till tender, remove all the leaves and the chokes, and hollow out the centre of each bottom ; arrange them nicely on a dish, pile the centre of each with cold boiled green peas, or a Macedoine of vegetables and pour round a nicely’ made mayonnaise sauce, and garnish with chopped aspic. This is a pretty supper dish. Risotto a la Milanese. —Chop up a small onion, put it in a stewpan with a large lump of butter, and fry a light brown, then add about half-a-pound of rice, a pinch of saffron, and stir with a wooden spoon for two or three minutes ; pour in gradually as the rice swells some good stock or beef tea_, it will require about a pint, stirring frequently till the rice is soft. Mix in a couple of tablespoonfuls of grated Parmesan, a little nutmeg and salt, let it boil for a minute or two longer, then turn it into a dish, add a little pat of butter and serve. A small quantity of dried mushrooms, can be added if liked. They should be soaked for a few minutes, chopped, and put in with the rice. Oeufs a la Suisse.—Butter adeep pie-dish, and sprinkle it with grated Parmesaji cheese; break in three eggs, and strew over them, grated Parmesan, pepper, salt, nutmeg. Moisten with cream or milk, then break in three more eggs, add cheese, etc., again, strew the top with brown breadcrumbs, on which place a few small lumps of butter, and bake till the eggs are set. Pin a napkin round the dish and serve at once.