RECIPES.

New Zealand Graphic, Volume XVI, Issue II, 11 January 1896, Page 46

RECIPES.

For Cold Meat.—To each large Spanish onion—cut in slices, and placed in cold vinegar—add two large teaspoonfuls of brown sugar, nearly half a teaspoonful of cayenne, stir well in a jug, add allspice, pepper and ginger to taste, and cover. Ready in a fortnight. Beef Olives with Tomatoes. —Ingredients : —Some thin sliced steak, two ounces of breadcrumbs, two tablespoonfuls of tomato pulp, pepper and salt, an egg, some brown gravy. Make a stuffing of the breadcrumbs and tomato pulp, Season and concrete this with the egg. Distribute the stuffing over the slices of steak, roll up and tie around with twine. Put into a saucepan, cover well with brown gravy, and cook gently for one and a half or two hours. Bake some tomatoes whole ; arrange the olives on the centre of a dish, put the tomatoes around them, pour over the gravy and serve. An Appetising Sauce.—Here is a most appetising sauce to serve with chops, mutton, lamb, veal, or pork chops or cutlets : —Cut four onions up very small and fry them in a saucepan with two ounces of lard or butter, or for the matter of that, fry them in the gravy after the chops are done and taken out ; add, stirring all the time, half a teaspoonful of flour and a little salt ; when the onions are tender, stir in half a pint of stock, or soup, or water in which some bovril has been mixed ; let the whole boil up together ; take off the saucepan from the fire and add a good spoonful of made mustard, stirring it well up together, then pour over the chops and serve. I feel sure you will enjoy chops with this sauce, and with new potatoes as a vegetable.

Two Good Recipes.—The weather we have been struggling through for so many trying weeks—which has brought little good or profit to any but doctors and plumbers, is not likely, it seems, to improve much this month, whose traditional lamb-like exit will be keenly wished for. At present the family icithout a wholesale supply of coughs and colds is yet to be discovered ; and as an additional good remedy is never to be despised, two really good, though very simple ones, will not be inappropriate this week. The first is that of a veryeminent physician for cold in the head, which, if taken at once, is invariably successful—and consists of the juice of one lemon, five or six lumps of sugar, and one teaspoonful of sal volatile —(or brandy may be substituted), in a tumbler filled up with boiling water, and drunk as hot as possible. The second, for rubbing chest or throat, is an embrocation of equal parts of turpentine, white vinegar, and sweet oil, with the white of one egg to save hurting the skin.