RECIPES.

New Zealand Graphic, Volume VIII, Issue 43, 24 October 1891, Page 519

RECIPES.

Clear Ox-tail Soup. —First of all, cut the tail up in moderately small pieces, and put it in a saucepan and cover it with cold water ; add a little salt, and bring the water to boiling point; then strain the water from the tail, and rinse it well in cold water, and then put into a stewpan and cover it with cold water, or, if you have it, gravy stock may be used. This, of course, will make the soup much richer. Three or four quarts will be required for a good large tail. Add one or two carrots, a turnip, one or two leeks (according to the size, taking care that they have been thoroughly washed and are free from grit), three or four onions, a little celery and parsnip. Tie up in a piece of muslin the following spices, and a good bunch of herbs, a dozen peppercorns (mixed black and white), four or five cloves, two blades of mace, and about four Jamaica peppercorns. Put these into the pan, and bring the water or stock gently to boiling point, then let the soup simmer gently for three or four

hours, and should any scum rise to the surface it must of course be removed at once. When sufficiently cooked strain the stock into an earthenware basin, and when cold remove the fat and clarify the stock as for consomme. When it is strained put it into a stewpan, and for eaeh quart of soup add a dessei t-spoonful of arrowroot which has been mixed with a little sherry, stir the soup until it boils, and before serving add some small pieces of tail and some of the vegetables which were cooked with the tail, cutting them into thin slices, and then stamping them out into pretty designs with vegetable cutters. Any pieces of the tail that are left can be curried or served as an entree, garnished with macedoine of vegetables and mushrooms, and a rich brown sauce poured over them. Rye Bread.—Take one pound of flour and put it into a basin, add a teaspoonful of salt, and then rub into the flour until smooth one and a-half ounces of butter. Take an ounce and a-half of German yeast and mix with the yeast a pint and a-half of new milk, which should be made tepid. When the yeast is quite dissolved in the milk stir it gradually into the flour and work it into a light dough. Cover it with a cloth and place the basin in a warm place and let it rise for twelve hours, then mix with it one and a-half pounds of lye flour and moisten the dough with rather more than half a pint of tepid milk and water ; again cover it with a cloth and set it to rise for about three hours, then knead it and make it into loaves and bake in a moderately warm oven for about an hour.

Millet Pudding.—Millet is rarely used—not as much as it ought to be. Treated like rice, it makes a very good baked pudding; or, for a boiled one, take three tablespoonsful of millet seed, boil it in a pint of milk ; when done, add two well-beaten eggs, a little white sugar, and the grated rind of a lemon, or a little essence ; put into a buttered pudding mould and steam for an hour and a-half ; turn out, serve with white sauce flavoured with lemon. A little candied peeling much improves this pudding. Linseed-meal Poultice.—Scald your basin by pouring a little water into it; then put a small quantity of finelyground linseed-n>eal into the basin, pour a little boiling water on it, and stir it round briskly until you have well incorporated them ; add a little more meal and a little more water ; then stir it again. Do not let any lumps remain in the basin, but stir the poultice well, and do not be sparing of your trouble. What you do next is to take as much out of the basin as yon may require, lay it on a piece of soft linen, and let it be about a quarter of an inch thick.