RECIPES.

New Zealand Graphic, Volume XVII, Issue IX, 29 August 1896, Page 286

RECIPES.

Boiled Schnapper.—ln this fish, which is not an expensive dish, a cut of two or three pounds from the centre of a medium sized fish is preferable to a small whole one. Before boiling wash thoroughly and rub inside and out with salt, have enough water to cover in the fish kettle, and put the fish in when the water is hot but not boiling. Allow about half an hour for a piece weighing three pounds, add plenty of salt and a tablespoonful of vinegar to the water, and skim when it comes to the boil. Plain white butter, egg sauce, or oyster sauce can be served with this dish. White Sauce.—This favourite sauce, more generally called * melted butter,’ is one of the simplest sauces to make, and can be sent to table with any fresh fish, whether fried, baked or boiled. It is also the basis for making many other sauces, and, therefore, it is important that cooks should know how to make it well. Mix a couple of tablespoonfuls of flour very smoothly with a little milk taken from the half-pint which is to be used for making the sauce. Put the remainder of the halfpint on to boil in a small enamelled saucepan, and when it boils add gradually to the smoothed flour, stirring all the time. Now add a pinch of salt and a bit of fresh butter about the size of a large walnut. Return to the saucepan, bring to a boil, and stir for about six minutes, the sauce boiling gently the while. Boiled Rabbits.—After thoroughly cleaning the rabbits put them in a pot in cold water ; let them warm slowly and simmer gently for an hour. When they are served melted butter should be poured over them. Suet dumplings and onions are nice with boiled rabbits. Some onions should be cut up and put on in cold water ; when it boils the suet dumplings should be added, and the onions and dumplings should boil for a couple of hours. The dumpings should be made just as a suet pudding, but mixed more stiffly. Care should be taken that they boil in a large vessel with plenty of water. Treacle Pudding.—Make a suet crust and roll it out rather thin. Butter a pudding basin and line it with the paste, leaving a good piece to close the bottom. Pour in a teaspoonful of treacle. Cut a piece of paste to a circular shape and large enough to cover the treacle. Put it in and pour in two teaspoonfuls of treacle. Cut another piece of paste rather larger than the previous one, and so on until the basin is full. Turn the edges of the paste over, moistening slightly with water to make them unite. Tie securely in a cloth and boil for two hours. Turn out of the basin on to a dish and serve.

Lemon Syrup.—Extract the juice from a dozen lemons, cut the yellow portion from the rinds, cover it with water, and boil for a few minutes. Add this liquor to the lemon juica, and strain all through a fine strainer. For each pint of juice allow a pound of white sugar,

boil ten minutes and then bottle. One or two teaspoonfuls of this syrup in a glass of cold water makes a delicious and cooling beverage. If kept air-tight, the syrup may be kept for months.