RECIPES.

New Zealand Graphic, Volume IX, Issue 29, 16 July 1892, Page 721

RECIPES.

Rabbit Pie. —Puff paste is the proper kind to use for all meat pies, and this if well made will rise and not sink. The oven the pie is cooked in should be fairly hot at first, otherwise the paste will become sodden and will not be light and flaky as it should be when baked. To make a good rabbit pie I need hardly begin by saying that the rabbits used for making the pie should be nice young ones. They should be cut up in small neat pieces. The legs should be cut into two pieces ; the head, and any of the bones and trimmings should be used to make stock to pour into the pie when it is made. After having well washed and dried the rabbit, place a layer in the bottom of the piedish, and season it with a little ground mace and salt, and then arrange some slices of bacon and hard-boiled egg over the rabbit. Season with pepper and salt, then place a layer of rabbit, and continue in this way until the dish is full. On the top arrange some hard-boiled yolks of eggs, which have been rolled in finely-chopped parsley. Pour in a little good stock, and cover the pie with puff pastry, which should be about half an inch in thickness. Trim the edges neatly, and brush the pie over with whole beaten-up egg, and cut the top here and there, not too deeply, with a sharp knife. This will make the pastry lighter, as the steam will escape, and so allow the pastry to rise readily. Cook the pie for about two hours, and when the top of the pie has become brown cover it with kitchen paper to prevent its becoming too brown. There is no necessity to stand the pie-dish in water while it is cooking. It is advisable always to place it in a tin, as it is then much easier to turn the pie round and to take it out of the oven. Blanc Mange.—Boil one pint of milk with a little thinlycut rind of a lemon in it, a bay leaf or laurel leaf, and a little cinnamon. When the milk boils, add a quarter of a pound of castor sugar, and draw the pan to the side of the stove and let it stand for a few minutes ; add three-quarters

of an ounce of Marshall’s gelatine, and then strain it into a mould. A very pretty dish can be made by lining a mould with lemon jelly, and then ornamenting it with dried fruits, and of course setting the ornamentation with more jelly, then pour the blanc mange, which will only require half-an-ounce of gelatine in it to make it set into the mould, and it can be more highly flavoured if liked. When turned out you will, I am sure, be pleased with the effect given by the blanc mange showing through the jelly. A correspondent kindly sends me the following :— Ginger Snaps.—Time, twenty minutes to bake. Half a pound of treacle, quarter of a pound of brown sugar, one pound of flour, one tablespoonful of ground ginger, one ditto of carraway seeds. Work some butter into the flour, then mix it with the treacle, sugar, ginger and carraway seeds. Work all together and form into cakes not larger than a crown piece, place them on a baking tin in a moderate oven when they will be dry and crisp. A Simple Way of Icing.—Rut info an enamel pan one cup of sugar, quarter of a cup of milk, and a piece of butter the size of a hazel nut, and boil exactly ten minutes, stirring continually. Then transfer to a bowl, and beat until it thickens like cream, then instantly, with a broad knife, spread it over your sponge cake or other cakes. It eats soft like a glace, and may be coloured and flavoured as desired, and desiccated cocoanut or carraway comfits added for variety.