RECIPES.

New Zealand Graphic, Volume XIV, Issue VII, 16 February 1895, Page 166

RECIPES.

Fish Pie for Breakfast.—Take the skin, bones, etc., from any cold fish (except herring or mackerel) ; flake it into neat little pieces, and of this weigh ont jib. Now mix together 4oz freshly made breadernmbs with a pinch of salt, a dnst of cayenne, and, if liked, a little nutmeg grated. Lightly butter a pie-dish, sprinkle it with some of the seasoned breadcrumbs, then lay in the fish, mixed with two good tablespoonfuls of sauce (oyster or shrimp sauce is a great addition ro this dish), seasoning it with salt (unless you are using salt fish), white pepper, and cayenne to taste ; cover it all pretty thickly with the rest of the crumbs, pour over it 2oz dissolved bn tier, and bake in a sharp oven for fifteen minutes. If liked, floury potatoes mashed with a little butter can be used for this instead of breadcrumbs. I always consider a little finely minced parsley and chives, together with a mushroom or two, if at hand, an improvement to this dish. Baked Peaches.—One pint of milk, two and a half cups of flour, one-half teaspoonful of salt, two eggs, one tablespoonful of melted butter, two teaspoonfuls of bakingpowder, peaches as required. Beat the eggs until light. Add milk, salt and floui. Beat thoroughly. Add the melted butter and baking powder. Grease some custard cups. Half fill with the batter. Put into each cup a half peach. Cover with batter. Dust with powdered sugar. Stand the cups in a baking pan half filled with boiling water. Bake twenty minutes in a quick oven. Serve with sweetened cream. Peach Pie. —Line a pie-plate with good pastry, and fill with peaches peeled and halved. Sprinkle the fruit with half a cup of sugar, and sift over one tablespoonful of flour. If the fruit is not juicy, use less flour and a few bits of butter. Bake until the peaches are done. Snowballs.—One cup of sugar, one cup of flour, two tablespoonfuls of sweet milk, one teaspoonful of bakingpowder. three eggs. Flavour with lemon. Put one tablespoonful in a buttered cup and steam twenty minutes. Roll in white sugar while hot.