RECIPES.

New Zealand Graphic, Volume XIV, Issue III, 19 January 1895, Page 70

RECIPES.

Mullet a la Saumon. —The fish should be cut in slices of about a quarter of an inch in thickness, and they must be placed in a saute or frying pan, and, if obtainable, they should be cooked in white fish stock ; if your cook has no stock, water can be used. A sliced onion, five or six peppercorns, a bunch of herbs, and a little salt must also be put into the pan. The stock must be brought gently to boiling point, and allowed to simmer for eight or ten minutes. The fish must then be taken out of the stock and placed in another pan, and, with the whites of some eggs, the stock must be clarified. The whites of four eggs will be required to clear each quart of stock. They must simply be mixed with it, and then the stock must be brought to boiling point and allowed to remain at the side of the stove for five or six minutes. When it is clear it must be strained through a soup cloth over the fish. Some vegetables cut in julienne shreds and cooked must also be added, together with some picked parsley leaves, which have been blanched. All must be thoroughly heated and served very hot, either in a deep entree dish or in a soup tureen. Inexpensive Sham Pate de Foie Gras. —Boil a pound of good calf’s liver in slightly salted water until tender, then pound it in a mortar, adding from time to time some melted butter. Then season with cayenne pepper, made mustard, grated nutmeg, and add a tablespoonful of water in which an onion and some cloves have been boiled. If you can imitate the real thing by adding a few truffles, it will be all the better ; but a few pieces of finely-chopped tongue, or of the liver or gizzard of fowls, is •quite as good, and the paste tastes very well indeed without either. The mixtureshould then be packed in little pots, and melted butter poured over the surface. It will keep good for several weeks.

French Pastry.—Roll a sheet of pufl-paste to a quarter of an inch thick. Cut into diamonds, rounds, and squareshaped pieces. Gather the four corners of the squares into the middle, and stamp with a small round cutter : stamp the diamonds and rounds with three very small round cutters placed side by side. Lay all on a sheet of paper on a baking tin, lightly dust with powdered white sugar, and bake in a hot oven about ten minutes. When baked take off the paper, and fill the marked places with different coloured jams and jellies. Thus, in some for variety, place green gage jam, yellow apple jelly, and' red currant jelly ; in others apricot jam, raspberry jam, and some preserved fruits. Dish the pastry on lace papers in silver or glass dishes in the form of a pyramid.

White Cake.—Take two cupfuls of sugar, three of Hour, one of milk, threefourths cupful butter, three teaspoonfuls baking powder, and whites of eight eggs beaten to a stiff froth. Mix sugar, flour, and baking powder together, then add other ingredients. Flavour with lemon or vanilla.

Chocolate Moss —Take one quart of sweet cream, sugar and flavouring to taste, and two squares of chocolate. Sweeten and flavour the cream and whip it to a stiff froth. Drain it in a sieve. Meantime, have the chocolate melting in a small tin basin over a tea-kettle of boiling water. Stir the chocolate carefully into the whipped cream, pour into a freezer or pail, and freeze without stirring. When desired for the table dip a cloth in boiling water and wrap it about the freezer until the cream slides out. When sliced it looks like variegated moss.

How often have we not heard a busy cook wish she had three bands instead of two ? and now a new invention has come to her aid, and the little thing, of which I give an illustration, is known by the name of the third hand, and bids fair to become an inmate in ever household. This little appliance is placed over three fingers of the right hand in such a way that the end or holders may be opened or shut by the movement of the fingers, and by its use the cook is

enabled to turn her cutlets, joint*, poultry, and other things she has in process of cooking without injuring her hands, and in a far firmer manner than can be managed with an ordinary knife and fork ; also, there is no doubt that delicate morsels do not gain by being fingered.