RECIPES.

New Zealand Graphic, Volume IX, Issue 6, 6 February 1892, Page 139

RECIPES.

Delicious Pigeon Pie.—lf you want your pigeon pies to be very nice, I should advise you to either bone the birds yourself ; but supposing you do not know how to do this, for a very trifling sum your poulterer will do so for you. After the birds have been boned, they should be cut into four pieces, and for four pigeons you must add one pound of either tender rump or fillet steak, cut either in small square pieces, or else in the way the meat should be cut for making a rump steak pie. Place the pigeons and the steak in a saute pan with a little butter, sprinkle them with finely chopped thyme, parsley, and bay leaf, pepper and salt, and fry them quickly for about ten minutes, then mix a good tabiespoonful of flour with the meat, and place in a pie dish. Arrange on the top the hard-boiled yolks of some eggs, having previously dipped them in finely chopped parsley, and also place a little finely-cut-up fat bacon on the top of the meat, and fill up the dish with well-flavoured brown gravy. The bones from the pigeons can be used to make the gravy with, if they are cooked in some ordinary stock. Putt’ paste should be used to cover the pie with, and it should be brushed over with whole beaten-up egg. Rice Cake.—To make a rice cake take half a pound of butter and with your hand or a wooden spoon work the

butter to a cream, then add half a pound of castor sugar and any flavouring you may like. Continue to work the mixture for ten minutes, when it should present a white appearance ; then add by degrees, working the mixture all the time, six eggs, five ounces of tine flour, and three ounces of creme de riz, adding one egg and about a tablespoonful of flour at a time. It will take about a quarter of an hour to work the eggs and flour into the butter, etc. This mixture will make enough to bake in a quart mould, or it can be divided and can be made into two small cakes. The moulds should be brushed over with warm butter, and then lined with buttered paper, which has been sprinkled with flour and castor sugar mixed in equal quantities, and the paper should be about an inch and a-half above the top of the tins. The cakes should be baked in a moderately hot oven, and small ones will take about an hour to cook. Cherry Jam.—slbs. cherries, 4pbs. good sugar, 1 teacup water or currant juice. Put all into a preserving pan, and put it at the back of the stove, and leave it till the sugar melts slowly ; then draw it on the fire, and boil gently for half an hour. For fine jam the cherries are stoned, but it is very good without that. Ginger Beer. —A correspondent lately asked me for a recipe for ginger beer. At last I have succeeded in getting one, which I trust she will see. To two gallons of water add two ounces bruised ginger and two pounds of sugar. Boil half an hour, skim, and pour into a jar or tub with sliced lemon and half ounce cream of tartar. When nearly cold add a cupful of yeast. Let it work for two days, then strain, bottle, and cork. A preference is given to stone bottles.