RECIPES.

New Zealand Graphic, Volume XIII, Issue VII, 18 August 1894, Page 166

RECIPES.

Souffle of Cheese.—Pat into a stewpan one and a half ounces of fine flour and one and three quarter ounces of butter, the raw yolks of one and a half egg, a little cayenne pepper and salt, and rather less than half a pint of milk. Mix these ingredients altogether, and stir over the fire until they boil. When at boiling point stir up very quickly, so that there are no lumps in the mixture, then add a little more milk, about a tablespoonful, and one and a-half ounce of freshly grated parmesan cheese, one ounce of gruyere, and the same quantity of cheddar. After having mixed the cheese with the other ingredients, add the whites of three eggs which have been whipped quite stiffly, with a pinch of salt added to them. Stir them lightly into the pan containing the souffle, and when mixed pour into a souffle tin which has been previously well buttered and surrounded with a band of well buttered paper, which should stand between two and three inches above the tin. Sprinkle the top with browned crumbs, and place here and there on it some small pieces of butter, place on a baking tin, and bake in a fairly quick oven for five and twenty minutes. When cooked remove the paper, sprinkle a little grated cheese over the top, and fasten a folded napkin round the tin, and, I need hardly add, serve at once.

Beurre Noir.—Beurre noir is most simple to make ; put, say, a couple of ounces of butter into a frying pan and let it cook until a pale golden colour, then add about two tablespoonfuls of parsley leaves which have been picked from the stems into quite small pieces, shake the pan, and when the parsley is crisp pour the butter either over the fillets of fish or else into the sauce boat, put the pan on the stove again and pour into it two dessertspoonfuls of French vinegar, let it boil and then pour it over the butter and serve as hot as possible.

Preserved Cocoanut.—Pare and wash the nut in its own milk, then grate it and put it into a skillet with one pound of fine, white sugar, and stir it constantly until it is done.

Baked Plum Pudding.—Take a double handful of grated bread crumbs, the same amount of suet, two-thirds of a teacupful of sugar, a teaenpful each of raisins and currants, sprinkle them in a dish in alternate layers until they are mixed, then pour over a quart of milk, to which has been added three eggs, beaten till very light, and bake for an hour.

Caramel Pudding.—Brown a saucerful of brown sugar, and when dissolved, add to it a quart of milk with three well-beaten eggs and bake until done. Everlasting Yeast.—ln order to make myself understood I will give both bread and yeast recipe Soak a piece of yeast and one half cupful of sugar in one quart of milk or water (milk is preferable), and make a stiff batter. When risen, add one-half a cupful of lard, half a teaspoonful each of salt and soda, with sufficient flour to make a stiff dough. Knead until smooth; let it rise till light and mould into small loaves. Grease the loaves as well as the baking pans, and when risen to twice their original size bake in a slow oven. Yeast is a piece of the dough saved from the baking. You need not dry it. If it gets very sour, so much the better. This yeast will never run out. I got a start two years ago, and my bread is as good now as it was at first. If you dry the yeast it will keep six months, and it is well to have a dry piece for use, should you forget to save a piece from the last baking.