RECIPES.

New Zealand Graphic, Volume XVI, Issue IV, 25 January 1896, Page 110

RECIPES.

Oyster Patties.—Make a good rich puff paste, line the patty-pan, beard and cut the oysters, place two or three in the centre, pepper, little lemon peel, a little mace put on a paste. Cover and bake in a good quick oven. Good Pastry.—Mix a pinch of salt with lib of flour, and make it into a stiff paste with cold water, getting the paste as near as possible to the consistency of the butter with which it to be mixed, and roll out to the size of a large meat plate. Take lib of butter (or half butter and half lard), press out any moisture there may be, and work it all into a ball with the hand, using a very little flour. Now put this ball into the paste, pressing it out to about half the size of the latter ; then wrap the paste over it, and put it away in a cool place for an hour ; then roll it out straight four times, and again put it away for an hour. Repeat this forefold rolling out and resting twice more, and then use. Some people only put half the fat in the first time, adding a little each time of rolling, very evenly and carefully, so as to get the paste to rise evenly. ft is a matter of taste which method you choose ; but I prefer the first. The great thing is to roll it evenly and firmly, but not too heavily, or it will never rise in the oven.

Yorkshire Pudding.— t'/z pint milk, 6 large tablespoonfuls flour, 3 eggs, I saltspoon salt ; mix flour with milk, then add eggs enough for five or six persons. Rich Biscuits.—To every %lb rice flour %lb sugar, >4 lb butter, 2 eggs. Beat butter to a cream, stir in rice and sugar, moisten with eggs previously well beaten. Roll out paste, cut in round cakes, bake 12 to 18 minutes in a very slow oven.