RECIPES.

New Zealand Graphic, Volume IX, Issue 20, 14 May 1892, Page 508

RECIPES.

Tomato and Potato Salad.— Carefully remove the stem and the pips from the tomatoes, and choose tomatoes which are as nicely-shaped as possible. Season the inside of them with a little pepper and salt and finely chopped tarragon and chervil, then fill the centres of them with a potato salad, which is easily made by mixing some cooked potatoes, which have been cut in small square pieces, with some good mayonnaise sauce, and add a very little finelychopped eschalot and chopped parsley. Arrange the tomatoes in an entree dish, and in the centre put a pile of tomato salad, and between and round the tomatoes arrange some cucumber cut in pieces about an inch long and a quarter of an inch wide, and season it with oil, vinegar, pepper, and salt.

New Way of Cooking Vegetable Marrow.—You really only require a small marrow for the dish, and after having peeled it carefully, cut it level at both ends, and then scoop out the middle ; place in a stew-pan in plenty of boiling water, which should be seasoned with salt, and let it cook for about twelve to fifteen minutes, until it is quite tender, then carefully remove it from the water and place it on a sieve to drain, having first of all put it into a basin of cold water. The forcemeat with which it is

stuffed, I may almost say, can be made with any kind of cold meat, but white meat, such as veal, rabbit or chicken, are the best kind to use. The meat should be finely minced, and to a quarter of a pound add the raw yolks of two eggs and a large tablespoonful of thick Bechamel sauce, a little cayenne pepper, ana salt. Mix altogether, then fill the marrow with the mixture, and you will find a forcing bag with a large plain pipe the best thing to use. Roll the marrow lightly in flour, and then brush it over with whole beaten-up egg, and then cover it with freshly-made breadcrumbs, and fry it in clean hot grease until it is a nice golden colour. For supper or luncheon it is excellent.

Sultana Cake.—Jib. of flour, Jib. Sultana raisins, Jib. of batter, 1 teaspoonful essence of lemon, 6oz. of sugar, 2oz. orange peel, 2 eggs, 1 teaspoonful of baking powder, milk. Put the flour in a basin, and rub the butter carefully into it. Wash and dry the raisins, and add them, then the sugar, the orange peel (cut in thin slips), the baking powder, and the essence of lemon, mixing all well. Separate the yolks and whites of the eggs, putting the yolks in a small basin and the whites on a plate; beat the yolks, and mix with them a teaspoonful of milk, and ponr this among the ingredients in a basin, which shouid be wet like a stiff paste. With a clean knife beat the whites of the eggs up very stifliy, and add them last of all, mixing them gently in, then pour all into a well-greased cake tin, and bake for an hour and a-half, but this time depends on the heat of the oven. This is a small cake but you can double or triple the amounts of the ingredients if you wish a larger one. Of course the eggs should be beaten before the essence of lemon is added to the dry ingredients, as when baking powder is used it must be put in the oven as soon as possible after any moisture reaches it. Otherwise it effervesces and loses its effect.

The Kaiser’s Own Pudding.—The latest Imperial freak in the gastronomic department is a wonderful meat pudding which the Kaiser discovered during his recent jaunt through East Prussia. My informant is one of the Royal cooks, who seems to enjoy the Emperor’s little jokes as much as His Majesty himself. He told me confidentially that the pudding in question was by far and away the best dish of the new discoveries that he had come across. With a thirst for knowledge and a desire to partake of the same food as Emperors, I persuaded the communicative chef to oblige me with a copy of the receipt. He condescendingly did so, and I now give it to a hungry and epicurean world in its pristine details as handed to me :—Take a pudding mould and butter it thoroughly on all its sides. First lay in boiled smoked han-, cut into the thinnest strips. Next a layer of fried potatoes, upon this a layer of lean bacon, cut as thin as the bam. Follow with a layer of mushrooms, surmounted with a layer of chopped cooked meat. On this spread a layer of squashed boiled potatoes, and cover the whole with good gravy. Bake in a slow oven. The pudding was tried on General Caprivi a few nights ago, and he is still alive to tell the tale. The Kaiser, 1 hear, has expressed his intention of establishing an ‘ Imperial School of Cookery,’ and a meeting of the chefs of all the Royal palaces has been convened to talk the matter over with him.