RECIPES.

New Zealand Graphic, Volume XII, Issue IX, 3 March 1894, Page 214

RECIPES.

Clear Mulligatawny.—Slice thinly four large onions and two sour apples, and put them in a pan with 2oz. of butter and a bunch of herbs ; let them all fry together for fifteen minutes, then mix in a tablespoonful of curry powder, a tablespoonful of tamarinds, the juice of a lemon, a tablespoonful of chutney, six cardamoms and two Jamaica peppers pounded, 2oz. of glaze, three quarts of stock, and any poultry or game bones, cooked or raw, that may be handy. Bring this to the boil, skim well, and then let it cook gently for an hour ; now strain it through a clean soup cloth, remove any fat, clarify and return it to the pan and let it re-heat in the bain marie, or stand the pan in a larger one, three parts full of boiling water. Serve with little pieces of game or poultry in the soup and rice handed round as for curry. This is the correct recipe, but you will find it very good without the glaze, cardamoms, peppers, or quite so much lemon juice ; but remember the first is the full recipe. Sauce Remoulade. —Mince very finely one shallot, two gherkins, one tablespoonfnl of capers, two anchovies (previously washed and the bones removed), a sprig of tarragon, and one of chervil ; add pepper and salt to taste, and a tablespoonful of French mustard. Put the yolks of two eggs into a basin, stir into them a gill of olive oil, drop by drop, then the above mixture, and a small quantity of taragon vinegar ; stir in more oil until the sauce is of the proper consistency, and keep on stirring for some time, so as to get all the ingredients thoroughly amalgamated. Epicure : Peche Pochee. — Take a very fine wellflavoured peach, plunge it in boiling water for two minutes ; then take it out, remove the skin carefully, and place it on the dish on which it is going to be served. Sprinkle the peach with glace sugar (the moistness of the peach should be sufficient to melt the sugar, but if otherwise a drop of water would be necessary); flavour the peach by pouring on it a mixture of Kirsch and Maraschino, if it is going to be eaten cold or iced ; if, on the other hand, it is to be eaten hot, set it alight till the sugar becomes a golden colour. Gateau de Pommes.—Put half a pound of loaf sugar and a wineglassful of water in a stewpan, and boil together for three or four minutes, then add a pound of apples peeled, cored, and cut in pieces, stir over the fire till free from lumps and tender, then stir the mixture vigorously till it thickens, then pour it into a mould and leave till set. Serve with whipped cream or custard sauce. Good Plum Cake.—Cream half a pound of butter, work into it gradually Alb of castor sugar, 11b of dried flour, (jib of raisins, three or four ounces of candied peel shredded, about three ounces of blanched and chopped almonds, the juice of a lemon, a little grated nutmeg, and fourreggs. The batter should be worked separately after a dry ingredient. Black Currant Jelly.—(l) For currant, or any kind of fruit jellies, the fruit should be washed and strained. Boil the juice and skim, to each pound of fruit allowing 11b of sugar. Care should always be takeu that the juice is measured before the sugar is put in. First throw the sugar into the pan, making it into a syrup by the addition of a little water, and then add the juice, and let it boil rapidly. Many cooks only use for jellies the juice which flows freely through the bag ; but those who cannot afford to be so nice gently press the remaining juice out of the bag, which, though it be not so bright in colour, is equally good. Jelly, to be really good, should at first be thoroughly boiled. A second warming of fruit jelly detracts from the flavour of the fruit, and resembles more a syrup than a jelly. (2) To 11b of picked and washed black currants add one gill of water. Set this in a preserving pan, which should be of copper. Bruise the fruit well with a wooden spoon ; afterwards take off the preserve and strain through a hair sieve. To each pound of fruit allow lib. of white sugar. Boil for ten minutes.