RECIPES.

New Zealand Graphic, Volume XII, Issue XI, 10 March 1894, Page 238

RECIPES.

Tomato Soup.—Boil a couple of pounds of tomatoes in a little water till soft, pulp them through a sieve, add sufficient stock to make a good consistency : reheat, season with salt and pepper, add off the fire either a gill of thick cream or the yoke of an egg beaten up with a very little milk. If canned tomatoes are used, they can be rubbed through a sieve without heating. Fish a l’Americaine.—A very popular method which Americans have of cooking any kind of fish is the following : —Skin and bone 2j lb of the fish,boil the bones for ten minutes in a pint of water, slice and fry jib of pork and one large onion ; cut into slices as if for frying a pint of potatoes, then cook the pork and onions for five minutes, add a tablespoonful of Hour, some salt and pepper, and boil for another five minutes, stirring all the time ; then add to this the water in which the fish bones were boiled, and strain all on to the potatoes and fish ; boil for a quarter of an hour, then add three crackers (biscuits) and half a pint of milk (the crackers must be soaked in milk first), boil, and serve. Creme de Rix aux Poires.—Put a couple of tablespoonfuls of well-washed rice in a saucepan with a pint of milk, and sweeten to taste, boil it gently till tender, then add, off the fire, a gill of whipped cream ; put the mixture in a border mould and leave till set, then turn it out on to a glass dish and decorate the top of it with some blanched almonds cut in strips. Have ready some small pears that have been stewed whole, stand them in the centre of the rice and pour the syrup round. If a border mould is not at hand, the rice mixture can be shaped into a circle on the dish with a couple of spoons.

Kummel.—This liqueur is very easily made, and keeps a long time. Take jib of sugar, and boil it in half a pint of water. When the former has quite dissolved, add, whilst the syrup is still hot, loz of carraway seeds and one quart of brandy. Some people put in a soupcon of vanilla or other special flavouring. Mix all the ingredients in an earthenware vessel, tie it down with a soft bladder soaked in brandy, and leave it exposed to the sun if possible (if not, in a dry, warm room), for ten days. Filter, bottle, cork, and seal. If left for a couple of months before being used, the liqueur will be much better. Sweet Melon Pickle.—Use ripe citron melon. Paie them, cut them in slices, and remove the seeds. To five pounds of melon allow two and one-half pounds of sugar and one quart of vinegar. The vinegar and sugar must be heated to the boiling point and poured over the fruit six times, or once on each of six successive days. In the last boiling of the syrup add half an ounce of stick cinnamon, half an ounce of white ginger root and a few cloves. When the syrup boils, put it in the melon and boil ten minutes ; then put in jars. Skim the syrup clear and pour over the melon.