RECIPES.

New Zealand Graphic, Volume X, Issue 24, 17 June 1893, Page 574

RECIPES.

Russian Salad. —Take the breast and drumsticks of any cold fowl and cut fine, slice and cut into slivers four slices of ham or six of tongue ; slice six good-sized potatoes ; mince finely one sour apple. Mix all these together. Make either a mayonnaise sauce or an oil and vinegar dressing. Decorate with beetroot and olives. An onion and two anchovies may be added if approved."

German Rice. —Simmer at the side of the stove for nearly three hours one cupful of best rice in a quart of milk (do not forget to add a little salt), beat the yolks of three eggs, about one ounce of butter, and the grated rind of one lemon. When the rice has thoroughly cooked take off the fire and mix these ingredients in ; place on the stove for a few minutes, just long enough to take the rawness off the eggs, do not allow it to boil; whisk the whites to a stiff roth, and after allowing the mixture to stand for nearly en minutes off the stove, stir the whites ightly through it, pour into moulds, and when served if a little very nice preserved fruit or jam is eaten with it, it will be seen the Germans know what is good. Oatmeal Biscuits. —Take two tablespoonfuls of oatmeal, two of flour, two of sugar, one of butter, one small teaspoonful cream of tartar, half the quantity of carbonate of soda, a little salt. Mix into a stiff paste with a small quantity of water. Roll out very thin and bake.

To Make Barley Sugar.—Put two tablespoonfuls of pure vinegar at the bottom of a half-pint cup and fill it up with water. Put into a saucepan (brass is the best), and add to it two pounds of loaf sugar. Boil this on a clear cinder tire about a quarter of an hour, stirring it all the time. In about that time the liquid will be turning a nice lemon colour, when it will be ready to take off, and dip the pan into cold water for a moment, as the heat of the pan and sugar alone might slightly overdo it. Then drop ten or twelve drops of essence of lemon into the mixture, and pour out into a large Hat dish, previously well oiled with butter, and cut up into any form you like when the barley sugar has a little cooled.—Home Lovers.