RECIPES.

New Zealand Graphic, Volume X, Issue 9, 4 March 1893, Page 214

RECIPES.

Pickled Cucumbers.—To pickle cucumbers, wash them very clean ; make a pickle of salt and water, sufficiently strong to float an egg, and pour it over them. Put a weight on top of the vessel to keep the cucumbers under the brine, and let them stand nine days ; then take them out and wash them in fresh water. Line the bottom of the kettle with green cabbage leaves, put in the pickles, and as much vinegai and water, mixed in equal quantities, as will cover them. Put a layer of cabbage leaves on the top. Hang them over a slow fire; let the water get hot, but do not allow them to simmer, as that would soften them. When they are perfectly green, take them out and let them drain. Wipe them dry, put them in jars with some allspice, cloves and a few small onions. A small piece of alum in each jar will keep them firm. Cover the pickles with the best cider vinegar ; tie them close and keep them in a cool, dry place. Boiled Duck.—Dress duck and season with salt and pepper, truss and tie it in shape. Take one-half pound of flour, one half pound of butter, out of which make a paste in which put the duck, tie cloth around it and boil two and one-half hours or until quite tender. He sure to keep it covered with boiling water. When done place on a hot dish and pour the gravy round it. Make the gravy by stewing the chopped giblets until done, then put in a lump of butter, a finely chopped onion, let it cook a few minutes, then stir in a tablespoon of flour and a cup of the water in which the duck was boiled. Barberries are nice with boiled duck. Caramel Custard. — 1 quart milk, 5 eggs, 4 cup sugar. Boil the milk, keeping out one cupful ; beat the eggs and add them to the cold milk. Stir the sugar in a small frying-pan until it melts and begins to smoke, then stir it

into the boiling milk, add the beaten eggs and cold milk, and stir constantly as it begins to thicken. When cold, serve in glasses. Cosmopolitan Pudding.—Line a pie dish with nice rich crust, cover this with a layer of very nice preserve, on this f>lace a good large handful of raisins and currants, grate a ittle nutmeg over all, make a nice custard, sufficient to fill the dish, flavour with vanilla or any essence preferred, cover all with a thin layer of very nice short paste, brush over with an egg (I brush all pastries with egg as it gives a much nicer appearance), let this cook in a brisk oven for an hour or less if the pudding is a small one. Blackberry Sherbet.—One quart of blackberries, three pints of water, juice of one lemon, one tablespoonful orange flower water, three-quarters of a pound of white sugar. Crush to a smooth paste the berries, add all of the ingredients except the sugar, and let stand for three hours. Strain it over the sugar and stir until the sugar is dissolved ; strain again, and set in ice for three hours before using.