RECIPES.

New Zealand Graphic, Volume XI, Issue 34, 26 August 1893, Page 142

RECIPES.

Very Good Claret Cup.—Mix together one wine-glass of curai-oa, the same quantity of sherry, a small wine-glass of brandy, one and a-balf bottles of good sound claret, a bottle of soda water, also one of ginger beer, and one and a half tablespoonful of castor sugar, then add part of the rind of a lemon which has been very thinly peeled, and a sprig of burrage and ice Claret cup can hardly be made by any hard and fast measurements, for what some persons think nice others would grumble at. Forgive me if I add use really good sound wine for your concoction ; many persons have a mistaken idea that any kind of wine does for ■ cups,’ but I am pleased to diiler from them. Splendid Apple Custard Pie.—Take four tablespoonfuls of fine mashed dried apple sauce, three eggs, one halfcupful of brown sugar, one and a-half pints of milk. Season with nutmeg and bake with one crust.

Hot Russian Toast.—Cut some stale rye bread rather thick, cut off the crust, cut into small rounds, then fry a light brown in butter. Dig a small hollow in the middle of each round, and put into the hollow any hot sauce you choose. Place on the toast a thin slice of smoked goose, salt duck or bam, pour over it a tablespoonful of Spanish sauce and serve hot.

Stuffed Dates.—Remove the stones from one pound of fine dates, by cutting them open at one side. Remove the shells and skins from half a pound of almonds ; the skins can easily be rubbed off by first pouring boiling water upon the almond kernels ; replace the date stones with the almonds, and arrange the dates neatly upon a shallow dish ; dust a little powdered sugar over them and keep them in a cool, dry place until ready for use.