RECIPES.

New Zealand Graphic, Volume V, Issue 48, 29 November 1890, Page 14

RECIPES.

Vegetable Curry.—There is no reason why a entry should not be made entirely with vegetables : of course the curry is much better when stock is used for the sauce, but to get the stock meat or bones must be used, and that would do away entirely with the principle, so we must use water. Peel four onions, and then cut them up into dice shapes ami put them with two ounces of butter into a stewpan. and let them fry until they are a nice golden colour; then add a saltspeontul of turmeric, a little ground ginger, also a little coriander powder and enmin powder, about half a saltspoonful of each would be enough, then a little salt and three dry chillies pounded, four eloves, a little ground cinnamon, a teaspoonful of finely-ehopped bay-leaf and thyme, the juiee of a lemon and half a pint of water : cook the sauce until it becomes quite thick, and then add any niee cooked vegetables, cut up in small pieces and warm altogether thoroughly ; serve the curry in the centre of the dish, with a border of rice round it. lam quite sure many of us eat a great deal more meat than is gcod for us, and consequently tax our digestions sorely at times. Cocoanut Sugar Cakes. —Coeoanut sugar eakes are made of equal quantities of freshly-grated cocoanut and sugar. The milk of the cocoanut and the sugar must be put into a pan. and brought to the boil, and care mast be taken not to allow the sugar to become discoloured, or the eakes, when made, will not be the pure white in appearance they should be. "hen the syrup has boiled for about five minutes the eoeoanut must be added, and the mixture cooked until it becomes thick, and when a small quantity, which is poured on to a plate, begins to set, you will know that it is sufficiently cooked. This will take about twenty minutes’ boiling as nearly as I ean tell you. You will find a copper or brass pan the best kind to use to cook these eakes in. as the mixture is very mueh given to burning unless the pan used is a thick one. It is not advisable to cook the mixture until it is very dry, as the eakes will erutnble, and they should be a little moist in the centre and about the size of the top of a wineglass. ami rough in appearance. A »« board or a large dish, if you have not a marble slab to pat the mixture on. is the best thing to use, and you must place the mixture in small quantities on it while it is hot.

Seed Cake.—Take half a pound of butter and beat it into a eream, ami then add the same quantity of castor -ugar to it, and beat them until they look quite white : add one ounce of carraway seeds and half a nutmeg (grated V. It is a matter of taste whether the nutmeg is added or not. Then add by degrees three-quarters of a pound of Vienna flour which has been passed through a sieve and warmed, and five eggs, the eggs -hould be added with the liour, adding a tablespoonful of dour ami an egg at the same time. Pour the mixture into a cake tin, which has been buttered and lined with a well-buttered paper, and the paper should be sprinkled with Soar and castor sugar mixed in equal quantities. This cake will take about three-quarters of an hour to bake in a fairly quick oven.