RECIPES.

New Zealand Graphic, Volume XVIII, Issue XVII, 24 April 1897, Page 526

RECIPES.

Race Luncheon. Except a variety of sandwiches it is difficult to suggest anything if one does not want to have any trouble about plates, etc. Of course, game or fish raised pies and galantines are very portable things, and salads of different kinds are simple things to take, but dishes and plates must be in attendance. Sandwiches made of brown bread and shell fish finely chopped, and placed between them, are very excellent": also, when made with toast and sardines, a pleasing variety can be obtained. But sandwiches are by no means very substantial, and I always think that the fresh air on racecourses is apt to make one's appetite unusually keen. Raised pies are very little trouble to eat or to carve, and the same may be said of galantines. Cutlets of salmon, which have been cooked in paper, and basted with sherry, are very excellent when cold, and will travel well in a tin box. Curried Potatoes. —Curried potatoes mare a nice dish in cold weather, when meat is not required, and a tasty dish needed. First frv two onions in thin slices, add some boiled potatoes cut into thick pieces, dredge them with curry powder, add a gill of good gravy, salt, and a squeeze of lemon. Allow all to stew for a quarter of an hour, and serve with or without a border of broiled rice. Carrots and Turnips are very good, particularly if cooked in the following way. one much used abroad :— Cnt the turnip into cube pieces, and boil until tender. Drain it and put it into a saucepan with a little milk, pepper and salt, and simmer for a few minutes. Then mix a dessertspoonful of cornflour with a little milk, and stir this into the tnrnip, with an ounce of flour. Boil

thia until the sauce thickens, then pour it into a piedish. Grate a little cheese for it, and bake until the top is nice and brown. Croustades. —Cut the crumb of a loaf of bread in slices two inches think, and then with a round paste cutter, about two inches in diameter, cut out of each slice as many pieces as you can. With another paste cntter, about one and a half inches in diameter, make a mark on one side ot each cylinder of breadcrumb. When all are ready, fry them a golden colour in very hot lard. A deep frying pan should be used, and plenty of lard, so that the croustades fairly swim in the fat. When done, lay them in front of the fire to drain, and afterwards remove the cover (marked with the smaller paste cutter), and with the handle of a teaspoon scoop out all the inside of each croustade ; then fill them with minced chicken prepared as for croquettes, but without flour ; the croustades being filled with it after the yolk of egg and lemon juice are mixed in.