RECIPES.

New Zealand Graphic, Volume XV, Issue X, 7 September 1895, Page 310

RECIPES.

Tomato Soup.—Boil one quart of sweet milk in one dish and one pint of canned tomatoes in another. Season the milk with salt, pepper and butter. Stir a pinch of soda into the boiling tomatoes, then stir the milk into the tomatoes and serve at once. Maccaroni and Chicken Timbale.—Boil pb of maccaroni in milk till tender, but not sufficiently to cause it to nreak. When cold, place it at the bottom and round the sides of a mould in any form that is preferred. Straight strips placed close together look very well, but the prettiest way is to cut it into pieces less than half an inch long, so that they have the effect of rings, which should be built up round the mould. Fill up the space left with cold roast or boiled chicken minced very fine, and then pounded, with a little white stock and seasoning of pepper and salt. A little ham, or even sausage meat, may be added with advantage, and the yolks of two eggs, well beaten, to bind the mixture. The whole should be steamed for half an hour, and then carefully turned out of the mould, and served hot, with white sauce round it, not over it. This dish may be made also with rabbit, veal, or any white meat. Pickled Lemons. -Cut into quarters or smaller pieces, sprinkle thickly with salt; let them stand four days, then drain and put them into glass jars. Boil enough vinegar to cover them with loz of whole black pepper and loz of whole ginger to each pint. It must not be put on the lemons until quite cold. Every now and again the jars must he filled op, but the vinegar always boiled and put on cold. This pickle will keep for years. Steamed Indian Pudding.—One and a-half cupfuls of sour milk, one half cupfnl of cream, one teaspoonfnl of soda and one of salt, two tablespoonfuls of sugar, one egg, one cupful of Hour, two cupfuls of meal. Steam two hours. Chocolate Cake.—One cupful of sugar, one-third cupful of butter, one half cupful of milk, one-third cupful of cornstarch dissolved in part of the milk ; whites of two eggs, one and one-third cupfuls of flour. Frosting.—One cupfnl of flour, yolks of two eggs, one square Baker’s chocolate, two tablespoonfuls of cream ; cook over steam. When it has thickened, stir until cool and place on a cool cake. Do not let the frosting get thoroughly cold.