RECIPES.

New Zealand Graphic, Volume XVII, Issue XXII, 28 November 1896, Page 126

RECIPES.

Toadin-the-Holk. — \lbbeef kidney, Sib of beef, 6oz of flour, i pint of milk, 2 eggs. Mix the eggs with the flour, without previously beating them, then add the milk gradually, stirring all the time, beat well ; let it stand a little while, cut up the meat, lay it in a wellgreased tin, pour the batter over, and bake in a good oven for one hour.

Tarragon Chickens.—Chickens with tarragon are prepared as follows :—Truss the chickens for boiling, tie some slices of bacon round them ; put them into a saucepan with a bunch of sweet herbs, carrots, onions, parsley, pepper and salt, a good bit of tarragon, and sufficient second stock to come half-way up the birds. Put on the lid of the saucepan, and let the whole simmer very gently till the chickens are done. Fifteen minutes before serving strain off some of the stock, and having removed al! fat let it reduce quickly over a brisk fire ; dish up the chickens, spriukle them with some chopped tarragon, and pour all over and round them the reduced stock. Potato Cake. — Ingredients : The potatoes, flour, sale Boil the potatoes until they are soft and floury ; dry them, and while warm mash thoroughly with the hands. Mix with sufficient flour to bind the potato without making it stiff, add the salt, roll the cake out and fry in flavoured fat. The cake is usually half an inch in thickness and shaped to the size of the pan. It should be most carefully turned to avoid breaking it. Bun.—Outside Paste : Take Ibreakfastcupfnls o' flour, and put into it ',lb of either dripping or butter, ami teaspoenful of baking powder. Mix to a firm paste with water, and roll it out into a thin sheet ; grease the inside of cake pan and iine it neatly with the paste, reserving a piece the size of the pan for the top of the bun. Then put together iu a large basin the following : — ilb flour, '.lb sugar, zlts large blue raisins stoned), zlbs currants (well washed in cold water, rubbed dry, and picked), ! *lb orange peel, ' 2 teaspoonful black pepper, I small teaspoonful baking soda, * 4 lb almonds. >-oz each of ginger, cinnamon, and Jamaica pepper, i tcaspoonful cream of tartar, and a small break fastcupful of milk, or just as much as barely moistens it all. Mix all thoroughly with the hands, and put the mixture into the lined tin ; make it flat on the top. wet the edges round and put on the piece of paste reserved for the purpose. Prick it all over with a fork, brush it with a little egg, and put it in the oven for about two and a-half hours. Strawberry Cottage Pudding.—Cream together one-half cup of butter and one cup of sugar, add one cup of milk, one beaten egg, one pint of sifted flour and two teaspooufuls of baking powder. Bake in a cakepan, and serve hot with liquid sauce, into which fresh strawberries, mashed with sugar, have been stirred. Strawberry Jelly.—Boil three-quarters of a pound of sugar in half a pint of water, pour it boiling hot over three pints of strawberries placed in an earthern vessel, add the juice of two lemons, cover closely, and let it stand twelve hours. Then strain through a cloth (flannel

is the best thing); mix the juice which has run through with two and a half ounces of gelatine which has been dissolved in a little warm water, and add sufficient cold water to make the mixture one quart. Pour into a mould, and set on the ice to cool.