RECIPES.

New Zealand Graphic, Volume XV, Issue VI, 10 August 1895, Page 182

RECIPES.

Delicious Rabbit —Gut up a young rabbit, season it well, just give it a shake up over the tire in a fryingpan of boiling butter; then put it into a stewpan with sliced carrots, turnips, onions, tomatoes, a bunch of sweet herbs, salt, and spice. Allow sufficient stock to moisten it plentifully. Let it simmer until you think the rabbit is done ; take it out, mash the vegetables to form a puree, bring it to a proper consistency with some of the stock, lay it in your dish, place the rabbit upon it, and serve hot. A Leet Over —There is no meal in which left-overs can be so easily used to advantage as breakfast. With the cereals that are now in universal use, some simple dish prepared from the remains of yesterday’s steak or roast will make an excellent meal. Cut up a sufficient amount of the steak or beef, taking care to throw out all bits of gristle or bone. Be sure to cut it as nearly across the grain as possible. Put a bit of butter into a frying pan, let it get hot, put the meat into it; then pour on half a cup of boiling water, flavour to taste with pepper and salt; then beat a spoonful of corn starch in water and stir it into the gravy Have ready some slices of dry toast, cut in half ; place these in the bottom of the platter, pour the meat over and serve at once. Old Fashioned Floating Island.—Put into a clean saucepan a quart of milk and let it come to a boil. Beat the whites of three eggs to a stiff froth, pour them over the milk, pnt on the cover and let it remain for about five minutes. Remove the whites of the egg, pnt on a plate and set away in a cool place. Now beat the yolks of the three eggs and put these with three heaping tablespoonfuls of sugar into the milk, and boil for about fifteen or twenty minntes. A piece of crystal gelatine, the sizs of the two fingers, may be dissolved in water and added to the milk, stirring constantly that the custard may not separate. Pour this into a fruit dish, and set away to cool. When ready to serve, carefully slip the whites of the egg from the plate on to the custard. The egg will be quite firm and in little indentations made with a spoon bits of fruit jelly or gelatine jelly may be placed. A pretty dish of this sort is made by using two or three colours of jelly. A deep wine shade is made by dissolving half a glass of currant jelly with some gelatine and allowing it to cool; paler jelly is made with wine or grated lemon peel, or a bright rose may be made with clear lemon juice with a drop of confectioners’ colouring. Candied rose-leaves or violets are also a pretty addition to this dish. Bath Buns. —Rub six ounces, or, if less richness be required, a quarter of a pound of butter, into a pound and abalf of flour, adding a pinch of salt. Mix half a pint of milk (warm) with half an ounce of German yeast, or a little ordinary yeast; strain, and pour it into the middle of the flour ; cover, and set it before the fire to rise ; when sufficiently risen, add a quarter of a pound of crushed loaf sngar, half an ounce of carriwaz seeds picked and washed, four eggs well beaten, an < unc i and a-baif of candied citron ent in thin slices. Bake iu a quick oven. When done, brush them over with beaten egg and sift sugar on them, also, if preferred, strew a few comfits on the top. Instead of the yeast, three spconfuls of baking powder mixed with the flour, and a little milk (if wanted) can be used.