RECIPES.

New Zealand Graphic, Volume V, Issue 44, 1 November 1890, Page 14

RECIPES.

The following recipe for Bakewell pudding is very good Line a shallow dish with puff pastry very thinly, and then spread a layer of any nice preserve over the bottom of the dish, and the following mixture on the top of the preserve : Take the yolks of four eggs, and the whites of two, and work them in a basin with a wooden spoon for two or three minutes, then add four ounces of castor sugar and a little essence of vanilla and a little lemon juice and continue to work the eggs and sugar for two or three minutes more. Make quite hot two ounces of clarified butter, and pour into the basin containing the sugar and eggs. This pudding will take about twenty-five minutes to bake in a moderate oven Potato Croquettes.—One pint cold mashed or hot potatoes, 1 tablespoonful butter, i saltspoonful white pepper, a speck of cayenne, J teaspoonful salt, the same amount of celery salt, a few drops of onion juice, and the yolk of one Lobster Croquettes. — Half a pound or 2 cupfuls chop|>ed lobster, taking only the white meat, 1 saltapoonful salt, 1 saltspoonful mustard, put through a fine strainer, a pinch of cayenne, 1 teasjioonful chopped parsley mixed with sauce given with chicken croquettes. Roll in bread

crumbs, then egg, then crumbs again before frying. A little milk added to the eggs will make them go farther. Form in cones, balls, rolls, or pear-shape. Croquettes should not be very large.