RECIPES.

New Zealand Graphic, Volume XV, Issue VIII, 24 August 1895, Page 246

RECIPES.

Onion Soup.—To two quarts of mutton broth add three onions and two potatoes chopped fine, and one-half cup of boiled rice. Let it boil one hour, season with salt and pepper, and serve with piece of dry bread.

Epaule de Mouton Braisee.—Have a shoulder of mutton boned, roll it up tightly and tie it, having inserted a good veal stuffing, with a little garlic added. Put the meat in a stewpan with some butter, and brown it a nice colour. Then put in some good stock, half a wineglassful < f brandy or a glass of sherry (but brandy gives the best flavour), a variety of soup vegetables, and cover closely down with the lid, which should be weighted with anything handy, and stew very gently for an hour and a half. According to the size of the shoulder the time must be regulated. The object is to obtain a good flavour by cooking the meat in its own steam as much as possible, and it is therefore necessary that too much stock should not be used. Ground Rice Pudding.—Boil a large tablespoonful of ground rice in a pint of new milk after first mixing it into a smooth paste with a little cold water or milk; add for flavouring, half a teaspoonful of cinnamon and a little thinly pared lemon rind ; when cold, add a quarter of a pound of sugar creamed up with the same quantity of butter, and two well-beaten eggs. Bake with a crust around, in pie plates.

Fine Cookies,— 1J cups sugar, 1 cup thin sweet cream, 11 cups butter, 1 egg, 3 teaspoons baking powder, flour to roll soft. Mix quickly, roll thin, sprinkle with sugar, cut, and bake in a quick oven. Onion Gruel.—This is an old-fashioned remedy for a cold, but can never be recommended unless boiled for at least five hours. The long boiling takes away the pungent odour of the onions, and makes them lighter for digestion. Take 2 z of Embden groats and four large onions sliced, put them in a q uart of cold water. Let the gruel boil gently tor five hours,stirring occasionally, adding water to keep the original quantity. When done, strain through a fine sieve : salt to taste, and serve with toasted bread. The yolk of an egg beaten up in the gruel is a good addition.