RECIPES.

New Zealand Graphic, Volume X, Issue 6, 11 February 1893, Page 142

RECIPES.

Croquettes of Turkey, Chicken or Veal can be made from this rule : Chop the meat fine, add one third as much bread crumbs as meat, season with salt, pepper and yolks of hard-boiled eggs, moisten with sweet cream or milk, make it into any form ; cone or pear shape look well ; dip each in a batter of eggs and roll in crumbs of bread or cracker, try brown in butter, serve with bits of parsley around the edge of the platter. Tartare Sauce.—The yolks of two eggs, half a cupful of salad oil, half as much lemon juice or vinegar, a teaspoonful each of salt and mustard, and one-quarter saltspoonful of cayenne pepper. Beat the eggs into a bowl, add two tablespoonfuls of oil and set the bowl into icewater till perfectly cold ; beat two minutes, add more oil, beat again, add the salt and beat until ;t has the appearance of softened butter. Add a teaspoonful of lemon juice or vinegar, beat, add more oil and vinegar, and oil alternately with mustard and cayenne, till all is used, beating constantly. Minced gherkin and onion may be added. Rich Cherry or Plum Tart. —Line the pie dish with rich paste, sprinkle over it about a level tablespoonful of sifted II nir and a little sweet butter. Pour into it the fresh cherries stemmed and seeded, and sprinkle over it one-half a cup granulated sugar. When baked take from the oven and cover with a thin meringue made of the white of one egg beaten to a stiff froth, with a large spoonful of pulveriser! sugar. Return to the oven long enough to bake the icing firm.

Pickled Cauliflower.—Take a firm fine cauliflower (or two if they are small) and break it neatly into branches, which put into a basin, and after sprinkling liberally with salt, pour boiling water over them, cover with a plate, and let them stand till next day ; then drain carefully, and spread them on a clean cloth, spread another over the top, and let them stand so a day to dry ; boil a breakfast cupful of white vinegar, with a teaspoonful of pepper corns, a small bit of ginger, a blade of mace, pour it boiling over the cauliflower, and when cold cork tight. It is best to put pickles either in a stout jar or glass bottle ; the cauliflower is good to use soon.

Greengage Jam —4lb greengages, 41b crystallised sugar. Take the stones nicely from the greengages and put the stones into a nice little saucepan with two breakfast cups of water, to boil for half an hour gently. Strain this and put the liquid into the jelly pan, add the sngar, and stir till it all boils ; then put in the greengages and boil gently for half an hour. Skim and put it in pots. If taking the stones from the fruit is too much trouble, put one breakfast cupful of water and the sugar into the pan to boil, then add the plums picked and washed, and boil half an hour and pot.