RECIPES.

New Zealand Graphic, Volume XV, Issue XI, 31 August 1895, Page 278

RECIPES.

Flat Fish aU Gratis.—Pat one large flat nah in a proper fish baking dish, or else place two small ones side by side and head to tail. Pour a glass of sauterue or any white wine into the dish, add some pepper and salt, a few very fine mixed sweet herbs sprinkled over lightly, a little onion finely minced, and a squeeze of lemon juice. A few little lumps of butter or dripping should be placed at the bottom of the dish to prevent dryness. Cover the whole rather thickly with breadcrumbs, ano bake for half an hour or until the top is a brown colour. The fish must be sent to table in the dish it is baked in, as it spoils it completely to move it.

Fbiel Onions.—Having peeled the onions, cut them in rings, and throw them into enough very hot fat in the frying pan to float them. If the fat is kept at the right hear, the onions will not require much attention whilst cooking. As soon as they are golden brown, take them out of the pan with a skimmer, and throw them on to paper to absorb the grease.

Escaloped Potatoes. — Slice raw potatoes, place a layer in a basin, season with salt, pepper and butter, add another layer, season, dust with flour, add another layer, eontinuing'until the dish is nearly full. Fill the dish with milk and bake until the potatoes are thoroughly cooked.

Cornstarch Pudding.—One and one half pints of milk, one half cupful of sugar, yolks of two eggs, two tablespoon fols of cornstarch. one teaspooufn! of extract —orange extract makes an agreeable change. Pat milk in a pail and set the pail in a kettle of hot water -. when it reaches the boiling point add the sugar, cornstarch and yolks of eggs : cook a few minutes, then turn into a deep dish. Beat whites to a stiff froth, add three tab'.espoonfuls of sugar, turn over pudding and brown in the oven. MfFFINS —A quart of milk, Itcz. of German yeast, a pinch ol salt, flour. The milk must be warmed, the yeast put to it, well mixed together. Add sufficient sifted flour to make a rather soft doegh. Place, covered with a cloth, in a warm place to rise. When well risen, divide into pieces, round them with the hands. Put about two inches depth of floor in wooden trays, put the muffins on this, and let them rise again Then put them on a hot plate or stove, bake until slightly brown. Thevaie very difficult to make at home. ‘AHI. ' —l have found after some search what I hope is the recipe you want. OATMEAL GINGERBREAD. One pound of oatmeal, one-half of pound of flour, onehalf pound of batter, one-half pound of sugar moist , onehalf pound of treacle. The three last-named ingredients must oe put in a pan and left to boil * few minutes, taking rare they do not bum ; poor the mixture over the flour and meal, and mix very well together, adding a good quantity of ginger. It is the best plan not to bake it until the following day, as it gives the meal time to swell. Roll it out the thickness of your finger, and ent in lengths, and bake in a slow oven. It must be kept in a tin box. FILLINGS FOR CAKE Below I will give a number of recipes, all of which have been tested and proved thoroughly reliable. Lemon Fili ing —Take one egg, one half cupful of sugar, the juice and grated rind of one lemon, and one tablespoonful of flour. Set a can containing this into a basin of boiling water, and set it simmer for five minutes. Spread it when partly cooled. It should be perfectly and of the consistency of thick cream Fl'. Pa-te Filling.—Stew one-half pound of ehopped figs in a syrup mace of one fourth cupful of water and half eupful of sugar. Spread this when it is quite thick. It is excellent. Another nice filling may be made by using rai’ins instead of figs, treating them in the same way. CocoaNUT Filling. —Mix one fourth eupfal of sugar with one half c •coanut and pour over all half a cupful of hot milk. Let this stand about an hour, until the eocoanut has become quite tender, then spread it between the layers.