RECIPES.

New Zealand Graphic, Volume XV, Issue XXII, 30 November 1895, Page 694

RECIPES.

Oyster Soup.—Heat one quart of good stock, scald three dozen oysters in it, lift them out, and add to the stock salt, cayenne, and a little mace. When boiling add two ounces of butter and one tablespoonful of Hour, previously made smooth with a little milk ; boil again and stir in a quarter of a pint of good cream ; pour the soup over the oysters in the tureen, and serve while hot.

Stewed Eels.—Cut one large eel or two small ones into small pieces, dry and Hour them. Melt an ounce of butter in the frying-pan, and brown the eels in it. Put them in a stewpan, adding a bunch of sweet herbs, an onion cut into four, pepper, salt (and spice, if liked). The fish should be nearly covered witn water—or stock preferably—and should be allowed to stew very gently until quite done. Thicken the liquor with flour, and pour it round the fish before serving.

Steamed Custard Pudding.—Put into a saucepan one pint of milk, an inch of stick cinnamon, the grated peel of a lemon (the yellow part only), and sugar to taste ; let it come to the boil, then take it off and let it stand five minutes and strain through a piece of muslin. Beat up in a basin for ten minutes the yolks of eight and the whites of five eggs. When the milk is cold mix together, and pour into a custard pudding mould that has been previously well buttered ; steam the pudding very slowly about half an hour, then turn out and serve with custard sauce. If the pudding is steamed in an ordinary saucepan be sure the water does not reach but half way up the mould.

Digestible Vegetables.—The peel should be removed, and the cucumbers should be boiled until tender, then drained and sliced, and simmered in good brown gravy, to which a very little chili vinegar has been added, for seven or eight minutes. Radishes, like cucumber, can be served hot as well as in salads. They required to be tied in bunches, and boiled for eighteen or twenty minutes, then placed on toast, and covered with white sauce. Lettuces, when you have more than you know bow to use in salads, may with advantage be cooked in the same way as spinach. Endive also is excellent when prepared in like manner. Peas, French beans, sprouts, etc., are greatly improved by being tossed for a few minutes previous to sending to table in a saucepan containing a lump of fresh butter, a tablespoonful of cream, a pinch of castor sugar, and seasoning of pepper and salt. A rather more simple way of treating French beans is A la Eraneatse ; they are put into a pan with a piece of butter, the juice of half a lemon, and a little pepper and salt. Remedy for Boils —An ointment made of eight parts boracic acid, twenty parts vaseline, and one part benzuic acid is a good thing for boils. The boracic acid should be iiuely powdered, and not dissolved in alcohol or glycerine. Continuously applied, the pain is promptly removed, and the boil disappears in about four days.