RECIPES.

New Zealand Graphic, Volume XV, Issue XX, 16 November 1895, Page 630

RECIPES.

Mulligatawny Soup.—Have ready a quart—or as much more as is required—of stock made from the remainders of the joints and poultry. Cut up three onions, brown them in butter, add three green preserved gooseberries, and sprinkle a tablespoonful of curry powder over the browning onions. Cut up a couple of carrots and brown in butter, also a turnip, add salt, cayenne—according to taste —a bunch of herbs, and two tablespoonfuls of flour. Pour the stock over all the above ingredients, and simmer gently for three quarters to an hour from the time it comes to a boil. Then take up, and pass all through a tammy sieve, after which add the juice of half a lemon and some small neat joints of fowl. Boil all up again, and serve with boiled rice handed round with it.

Saddle of Lamp. —Have ready a brisk clear fire, put down the joint at a little distance to prevent the fat from scorching, and baste continually till done. A small saddle will take about one and a-balf hours ; a large saddle two hours to cook.

Mashed Potatoes.—Potatoes, 2oz. butter, a tablespoonful of cream, a tablespoonful of milk. Boil the potatoes, drain them, and let them dry, then beat them with a fork till no lumps remain ; add the butter, cream and milk, and stir over the fire, beat them again for about three minutes, pile on a hot dish, and serve. Spinach a la Creme.—3lb spinach, 2 tablespoonfuls salt, 2oz butter, 8 tablespoonfuls cream, 1 small teaspoonful pounded sugar, a very little grated nutmeg, poached eggs. Well wash the spinach, put it in a large saucepan with 4 pint water, and salt; when it has boiled for rather more than ten minutes, drain it thoroughly, chop it finely, and put it in a saucepan with the butter, stir over the fire, and then add the other ingredients, and simmer for five minutes ; serve with sippets of toast and poached eggs. Jam Omelette.—6 eggs, 4>z. butter, 3 tablespoonfuls strawberry jam. Break the eggs into a basin, omitting the white of three, whisk them well, adding the sugar and 2oz. butter, which should be broken in small pieces, and stir all these ingredients well together ; make the remainder of the butter quite hot in a small frying-pan, and when it commences to bubble, pour in the eggs, keep stirring till they begin to set; when quite firm and nicely brown on one side, turn carefully on to a hot dish, spread the jam over the middle, and fold it over, and sprinkle sugar over.

Recite for Strains and Bruises.—Two wineglasses of turpentine, six wineglasses of vinegar, and six yolks of eggs. Beat the eggs thoroughly, add the turpentine, shake well together, and add the vinegar.

Sore Eyes.—Some time ago my eyes and eyelids were very sore, and appeared to be almost shrivelled up. 1 was advised to try a simple experiment, which consisted in placing the face with eyes open, before washing, in a dish of perfectly clean water. 1 tried this. It was at first very painful, but soon gave great relief, and my eyes rapidly became all right.