RECIPES.

New Zealand Graphic, Volume XV, Issue XXIV, 14 December 1895, Page 758

RECIPES.

Asparagus Soup.—loo heads of asparagus, 3 pints of stuck, salt, pepper, a lump of sugar, % pint of cream, a little spinach greening. Cut away the hard tough part of the asparagus, and boil the rest till tender ; drain, throw half into cold water till the soup is ready, and press the other half through a hair sieve ; add the latter to the stock, bring it to the boil, add seasoning and a lump of sugar ; cut the remainder into pieces the size of peas, put them into the soup for five minutes, add the cream and greening, pour into a tureen and serve. Lamb Cutlets a la Dauphine.—2lb lamb cutlets, ' + lb butter, the yolks of 3 eggs, breadcrumbs. Cut the cutlets from the best end of the neck,shape them neatly, trim off the fat, and skin and leave J4in bone bare. Heat the butter in a stewpan, let it get quite hot, then fry the cutlets in it, but do not let the butter get brown. Drain them, and let the butter cool, mix the beaten yolks of eggs with it, pass the cutlets through it till they are thickly covered. Strew breadcrumbs over, and fry once more. Dish in a circle, with puree of peas in the centre.

New Potatoes Saute au Beurre.—Potatoes, 40Z butter. Rub off the skins of the potatoes with a coarse cloth, wash and dry them well, and put them in a saucepan with the butter ; stew gently for about half an hour, shaking the saucepan every two or three minutes, so that they may be equally cooked. Sprinkle a little salt over, and serve very hot.

Cherry Pudding.—2lb cherries, lemon rind, thin bread and butter. Wash and stone the cherries, put a layer of them at the bottom of a well buttered pie-dish, strew over sifted sugar, and a little grated lemon rind ; lay over this some thin bread and butter, and repeat the layers till the dish is full, leaving cherries at the top ; pour one teacup of water in the dish, and bake in a good oven for three-quarters of an hour. Freezing Powders. —Here are a number of recipes for freezing powders : (1) 41b of sulphate of soda, 2'X lb each of muriate of ammonia and nitrate of potash. When about to use add double the weight of all the ingredients of water. (2) Equal parts of muriate of ammonia and nitrate of potash. When required for use add fully more than double the weight of water. (3) Nitrate of ammonia and water in equal proportions. (4) Carbonate of soda and nitrate of ammonia, equal parts, and one equivalent of water.