RECIPES.

New Zealand Graphic, Volume VIII, Issue 42, 17 October 1891, Page 495

RECIPES.

Potatoes a la Princesse. —The potatoes must be plainly boiled first of all, and should be as dry as possible ; then they must be passed through a wire sieve or potato masher, and an ounce and a half of butter mixed with them, one and a-half yolks of eggs, and an ounce of grated Parmesan cheese, a pinch of salt, and a little cayenne pepper—these quantities must be added to each pound of potatoes. Mix all together, and when cold roll the mixture into little rolls, using a little flour while doing so to prevent the mixture from sticking to the slab. The rolls should be an inch and a-half long and barely an inch in diameter. After they are shaped, place them on baking tins which have been

buttered, brush them over with a whole beaten-up egg, and bake them until they are a pretty golden colour : then, after having placed them on the dish they are to be served on, pour a little warm butter over them and sprinkle them with a little finely-chopped parsley.

Croquettes de Bceuf au Biz.—Make some nice mince of raw beef, season with pepper, salt, chopped brown onions, and parsley, add a little fine breadcrumbs and sufficient yolks of eggs to make a good consistency ; roll into balls, fry them a light brown in boiling fat, into which an onion has also been sliced ; skim the fat off the contents of the frying pan, add a little good stock, pepper, salt, a tomato cut up, put the balls into a small saucepan, cover with the gravy and simmer for half an hour. Serve in the centre of a border of well-boiled rice.

Orange Cake.—To make an orange cake, take six eggs and put them into a tin saucepan or a basin, whichever you like. I think a saucepan is really the better utensil to use, as it has a handle, and therefore is easier to hold. Add a small teaspoonful of essence of vanilla, the finely-chopped rind of three oranges, ten ounces of castor sugar, and a little saffron-yellow. Whip this mixture over boiling water until it is just warm, then remove it from the fire and continue whipping the mixture until it is cold and is about as thick as cream which has been whipped, then add six ounces of fine flour which has been warmed and passed through a sieve, stirring the mixture while doing so with a wooden spoon as lightly as possible ; brush a plain mould with warm butter and line it with buttered paper and dust the paper with flour and sugar mixed in equal quantities ; pour the mixture into the mould, taking eare only to pour in enough to fill the mould only half full ; then bake the cake in a moderate oven for one hour and a quarter. When the cake is cold, cover it with orange glace, which is made in this way : —Take three quarters of a pound of icing sugar which has been passed through a sieve, and mix with it three tablespoonfuls of orange juice; then warm very slightly and pour over the cake at once.