RECIPES.

New Zealand Graphic, Volume XVI, Issue III, 18 January 1896, Page 78

RECIPES.

Broiled Pork Chops.— pork chops, salt, pepper. Trim the fat off the chops, and broil them before before a clear fire, turning them two or three times so that they may be thoroughly done, but not dry ; they will take about 15 minutes to cook. Tomato sauce is very nice served with chops ; an economical way of making it is to heat some tomato ketchup, thicken with a little flour, and add Z ‘4oz butter. Serve very hot. Lobster Salad. —Lettuces, 1 hen lobster, a eggs. Well wash and pick the salad, let it drain in a cloth for 10 minutes, then chop it up rather finely, turn the meat out of the shell of 1 hen lobster and place all the small pieces among the salad, pour over some mayonnaise sauce, boil 2 eggs hard, pass the yolks through a sieve and lay some on the top of the salad ; chop the whites, and arrange on the salad in some design, ornament with cucumber and beetroot, place on the best pieces of lobster ; rub the coral through a sieve, and put on top of the whites of eggs. Apple Fritters.—Take four ounces of flour, two ounces of pounded sugar, one tablespoonful of salad oil, one gill of warm water, a pinch of salt, the whites of two eggs, three apples, one lemon. Pare the apples very thinly and remove the core by means of an apple-corer or a small fork ; cut the apples in thin rings, lay them on a plate, and sprinkle one ounce of sugar over them, also the grated rind of the lemon, and set aside while you make the batter. Put the flour and remaining ounce of sugar in a basin, mix together with a wooden spoon, press to the side of the basin, leaving a hollow centre ; pour in the oil and warm water, mix with the flour and sugar very gradually so as to avoid having knots, then beat quickly for ten minutes ; break the eggs and carefully separate the yolks from the whites; put the yolks away for other use ; have the whites upon a plate, add a pinch of salt, and with a long-bladed, broad knife, beat high and quickly until it is so stiff that a whole egg will rest on the top without sinking ; mix this lightly with the batter in the basin. Take each apple ring and dip separately into the batter, and when thoroughly covered throw them into hot fat, as a bluish steam appears ; cook on one side for about a minute and a half ; turn and cook on the other till of a bright golden colour ; remove with a slice on to porous paper, shake some sugar over, and keep hot ; and when all are cooked pile high on a clean and hot napkin and serve at once. Vanilla Ice Cream.— 1 pint cream, 1 pint milk, 4 eggs, sugar, 2 lemons, a teaspoonful vanilla essence. Beat the yolks of the eggs and sugar together, add the mi'k, cream, juice of 2 lemons, and vanilla essence, put them in a stewpan, stir over the fire till sufficiently thick, but on no account let the mixture boil; strain through a hair sieve, let it cool, and then freeze.