RECIPES.

New Zealand Graphic, Volume VII, Issue 11, 14 March 1891, Page 14

RECIPES.

• Dolly Vale ’ writes : —‘ Have you ever tried frying your ■scones in lard, or even clarified dripping, instead of baking them ! I assure you they are delicious, so crisp and brown, and lighter than done in the oven. Have a moderately hot fire, and when brown both sides they are done. Drain them on blotting paper or a cloth, and serve hot.’ Puree of Peas.—Wash a pint of green peas in cold water ; 4 ten put them in a saucepan with boiling water and cook

twenty minutes. Have them dry when done. Press through a colander. Boil a pint of milk, add a small onion, three or four cloves, and a small sprig of parsley. Rub a tablespoonful of Hour and butter each together. Strain the milk over the peas, put bock in the saucepan, stir in the butter and Hour, and let boil, stirring to prevent sticking. Season with salt and pepper, and serve. Tomatoes for Breakfast.—Take two or three tomatoes and slice them, and put them in a stewpan with a little butter, a little finely chopped ham, pepper, and salt, and let them cook for a few minutes, then add two or three raw eggs, and stir altogether for a few minutes until the egg sets, then serve on buttered toast with a little finely-chopped parsley sprinkled over the top. Iced Champagne. —To properly f rapper champagne, put in a pail small pieces of ice, then a layer of rock salt, alternately, till the tub is full. Put in the bottle, being careful to keep the neck free from ice, for the quantity of wine in the neck being small, it would be acted upon by the ice first. If possible turn the bottle every five minutes. In twenty-five minutes from the time it is put into the tub it should be in perfect condition to be served immediately. What I mean by perfect condition is that when the wine is poured from the bottle, it should contain little Hakes of ice ; that is real frappe. Connoisseurs, however, will never allow their wines to be iced, as it completely destroys the flavour. ‘ You might as well drink Saumur,’ said a bon viveur to me once, in answer to my remonstrance, the thermometer being 90 degrees in the shade ; but women, for the most part, disregard these words of wisdom, and prefer ‘ real frappe.' This is a literal translation of the bill of fare at Princess Victoria’s wedding :— Speise-Karie (Menu). Beef Soup, with Vegetables. Oysters. Patties. Trout. Deer-back and Tomatoes. Alsace Chicken, with Mushroom. Lobsters (Fresh). Pheasants, with Fruits and Salad. Artichokes. Apricot Pudding. Cheese Sandwiches. Ices and Dessert. This Speise-Karte was printed in the German language, in German letters, and there was not a bit of French flavour about it.