RECIPES.

New Zealand Graphic, Volume XIII, Issue VIII, 25 August 1894, Page 190

RECIPES.

Rabbit and Tomato Soup.—Cut up a large rabbit, and put it into a frying-pan with butter, and a slice of ham or bacon ; shake it for a few minutes over a quick fire to brown. When it is of a fine colour, take it out, and likewise fry a couple of good-sized onions. Then put your meat and onions into a saucepan, with half-a-dozen fine tomatoes, tinned will do, merely cut into quarters, two bay-leaves, some peppercorns, and a good deal of water. Boil it slowly for three hours, skimming it frequently. If sufficiently reduced, strain it into another saucepan; bring it to a boil, and stir in some pAtcs d’ltalic, in the proportion of three ounces of pates to a quart of soup. Withdraw it from the fire, let it stand for a quarter of an hour, and serve. You can, if you prefer them, employ macaroni or vermicelli; but if the former, it will require a quarter of an hour’s boiling ; and, if the latter, yon must be careful to break it when you are putting it into your soup, so that it may not boil in lumps ; and you must boil it for six minutes before you take it from the fire to stand and soak, as for macaroni and the pates <T Italic.

Potato Chips.—The potato chips before being fried should be thoroughly dried, and the grease that they are fried in the first time must be hot, but not sufficiently hot to brown the potatoes. They should be cooked a few at a time in a wire basket until tender. When a sufficient number has been cooked in this way, when required for serving the whole quantity must be placed in the basket and immersed in enough boiling grease to entirely cover them, and in a few minutes the potatoes will be quite crisp and brown. Oil is better in some respects to cook the potatoes in, as it dors not make them so dark a colour as mutton fat.

Creme de Howard a la Marie.—Line a timbale mould with aspic jelly, and when set, garnish it with stamped-out shapes of red and white Royal custard prepared as follows :—Mix one yolk of egg with half a tablespoonful of thick cream, a pinch of salt, a drop of carmine ; strain and pour into a buttered dariole mould, poach till firm, when cold turnout and cut into shapes. For the white Royal mix two whites of egg with a teaspoonful of cream and a pinch of salt, strain and cook like the red. This garnish can be attenuated with truffle, leaves of tarragon and chevril and shredded lettuce ; set it with a little more aspic, then line the mould again with aspic cream. Take six ounces of cooked lobster, four washed and boned anchovies, a teaspoonful of anchovy essence, a teaspoonful of carmine, a dust of cayenne, and a tablespoonful of salad oil ; pound together, rub through a fine sieve, then mix it with two and a half gills of whipped aspic and a gill of whipped cream ; fill up the centre of the mould with this and leave till set; when turned out, garnish with finely chopped aspict For aspic cream add half a gill of thick cream to half a pin. of liquid aspic, mix in a dessertspoonful of tarragon vinegar, tammy, and use.

Crepe Fourree is a pancake flavoured with herbs and seasoned well with pepper and salt, very lightly fried, then spread with a rich mince, which should be mixed with a sauce thick enough not to run and yet sufficiently fluid to keep the meat moist, the pancake is then rolled up and browned in the oven.

Coffee Cakes.—s cupfuls of flour ; 1 cupful of butter ; 1 cupful of coffee ; 1 cupful of treacle ; 1 cupful of sugar ; 1 cupful of raisins, and a teaspoonful of soda.