RECIPES.

New Zealand Graphic, Volume VII, Issue 2, 10 January 1891, Page 14

RECIPES.

Cherry and Plum Pie-making (Seasonable things to serve on the home table). —To make the cherry pie excellent requires a good deal of care. Pie crust wants to be fine but not too rich for cherry pies, and it must not be too thick. Make about a quart of flour into pie -crust, using about the size of an egg in fine lard, which is rubbed in, and the crust beaten up soft with cold water. The pie crust should then be rolled out to make the under crust of the pies, the upper crust being rolled out twice and small pieces of butter put in it. Good cherry plums can now be bought for piemaking. These should be stoned if the pie is to be really nice. They require but little water, as the juice comes out when it is cooked. Cover these well with sugar and put on the upper crust of the pie, dotting it around near the edge with little slits made with a knife, which will prevent its bubbling up and being uneven. Potted Trout. —After they are cleaned place them on a buttered tin and cover them with a buttered paper, and cook them in the oven for ten or twelve minutes according to the size of the fish. Then remove the bones, and if the trout are large the skin should also be removed. Place the fish—taking care to keep the fillets as whole as possible—in an earthenware jar such as you would use for potted meat. Sprinkle a little pepper and salt and a very little mace over each layer, and when the jar is full press the fish well down and cover with clarified butter. Have you ever had the fish stewed in a rich wine sauce? The flavour is so delicate that as a rule persons prefer them plainly fried. Cooked in paper cases in the way led mullet are often served, these little fish are very good. The fish, if large, should, of course, be filleted and placed in the paper cases, which must be made in shape very like a pocket, and then oiled and dried on the outside. A little well-flavoured rich sauce must be put into the case with the fillet of fish, and then they must be placed on a baking tin and cooked in the oven for a quarter of an hour, and served in the papers garnished with parsley. Gooseberries in Cream.—Boil three-quarters of a pint of full-grown green gooseberries in half-pint of cold water, with three-quarters of an ounce of isinglass ; when they are tender, but not broken, stir into a pint and a quarter of good sweet cream. Put into a mould rinsed with cold water, and when set turn out carefully on-a glass dish. Beignets au Parmesan.—Grate some Parmesan cheese, mix with it a veiy little fine breadcrumb, pepper, salt, and sufficient beaten egg to make a consistency ; drop the mixture from a dessert spoon in small cakes into boiling butter ; fry, drain, and pile up high in a dish, decorate with fried parsley, and serve very hot. Riz A L’lmperatrice.—Boil a couple of ounces of wellwashed rice in milk sweetened and flavoured with vanilla ; add to it cold a custard made of eggs and milk, then a little whipped cream, and a very small quantity of isinglass dissolved in water. Pour into a mould and leave till set. Serve with whipped cream. This is very delicious with stewed strawberries. Remove the stalks, put them in an enamelled saucepan with a little sugar—about three-quarters of a pound to a pound of fruit—let them boil quickly for a few minutes, place in a glass dish, and serve when cold. If eaten simply stewed, it is a great improvement to thicken the juice by the addition of a little arrowroot mixed to a smooth paste with cold water and is most wholesome for children. Any kind of fruit can be treated like this.

Costly Free Schools.—lmmigrant (with large flock of children): * I came to this country because I heard that education here was free.’ Native: ‘My poor man, you were misinformed. To educate that family of children in this country will bankrupt you.’ •My goodness ! Are the terms so high?’ ‘ Nothing is charged for the teaching, but you will have to buy about half a ton of new, standard, revised, improved and otherwise mutilated school-books every month or two.'