ANSWERS TO QUERIES.

New Zealand Graphic, Volume IX, Issue 11, 12 March 1892, Page 259

ANSWERS TO QUERIES.

‘May L.’—How would this recipe for tomato sauce do I have not seen it except some time ago in an English cookery column. —Two onions, two carrots, a turnip, one or two bay-leaves, a leek, a sprig of parsley, and anout a dozen peppercorns. The vegetables should be cut up in dice shapes, and the peppercorns should be crushed. All these vegetables, with four large tomatoes cut in slices must be put into a pan with some butter or dripping, and all should be fried together for about a quarter of an hour, then add a couple of teaspoonfuls of vinegar, rather more than a pint of thick brown sauce, and a little carmine. To make the sauce a good colour all the ingredients must be cooked quietly until the vegetables are quite tender, then run through a fine hair sieve. This is an excellent sauce to serve with cutlets, and when tinned tomatoes are used the other vegetables should be fried first of all, and the tomatoes added afterwards. ‘ Madame B.’—l have one recipe for cooking salmon in croquettes. I hope it will be what you want. Tinned salmon drained, beaten up with eggs, fine breadcrumbs, chopped parsley, pepper and salt, make excellent croquettes.