RECIPES.

New Zealand Graphic, Volume XVIII, Issue XVIII, 1 May 1897, Page 558

RECIPES.

Filet deßo-up a la Frederick.—Take about four or five pounds of the fillet of beef, trim off the rough fat and skin, and lard the top part of it with lardoons of fat bacon ; trim these evenly and tie up the fillet in three or four places so as to keep it close. Put in a stewpan two ounces of butter, a sliced carrot, some onions, turnips, and celery, herbs, four or five cloves, a blade of mace, and a few peppercorns ; place the meat on the top. cover with a buttered paper, close the pan. and fry its contents for about twenty minutes. Then add a quarter of a pint of sherry and the same quantity of good flavoured gravy, put the stewpan into a hot oven, keep the cover half over it ; bake the meat well, adding a little more stock as that in the pan reduces. When cooked, place it on a baking tin. brush it over with warm glaze, remove the strings, return the meat to the oven to crisp it ; dish it, garnish with scraped horseradish and pour round it the following sauce : Take the strained gravy, free it from fat, add to it an ounce of glaze, a teaspoonful of French mustard, a stick of horseradish grated, a pinch of castor sugar, the juice of a lemon, a wineglasaful of sherry, two sliced tomatoes, a few drops of carmine, a dust of coralline pepper, two washed mushrooms, boil till reduced a quarter part, keeping it well skimmed, tammy, and use.

Oil Mustard Sauce.—Put into a sauce boat two tablespoonfuls of mustard, and stir in gradually, as for mayonnaise, a quarter of a pint of oil ; this should be added in two lots, which must be alternated with one tablespoontul of white vinegar—»_e , first some oil, then vinegar, then the rest of the oil, and again some vinegar. When the sauce is smooth and creamy, add a pinch of salt and of sugar respectively, and serve. Blackberry Tartlets.—Make some paste with one white and four yolks ot eggs, qoz. of sugar and 6oz of butter, a pinch of salt, a pound of flour, and a little water, work it lightly, roll it out to the thickness of a quarter of an inch, line some patty pans with it. fill them with uncooked rice, and bake them in a moderate oven till done. Take a pound of blackberries, stew (as dry as possible) with sugar, and, removing the rice, pnt the blackberries in their place. Treacle Pudding.—Take a pie dish and line it with pastry, pour some golden syrup into it, enough to cover the bottom, then on the treacle place a layer of nice puff pastry, about a quarter of an inch in thickness. Pour more treacle on the pastry, and continue in this way until the pie-dish is full. The last layer should be treacle, and you can ornament the top with leaves of paste. Cook the tart in a moderately hot oven for about an hour, if only a moderately large dish is used. If breadcrumbs were used, when the treacle began to boil, the crumbs would all be mixed with it, and consequently they would not remain in layers. Blackberry and Crab-apple Jam.—This is one oi the most delicious preserves made. The addition of a few crab-apples to the rather luscious blackberries is a vast improvement. It neutralises their excessive sweetness, and gives the jam a pleasant acid roughness. As both fruits are ripe at the same time, there is no difficulty in procuring them, especially in the country. Let the blackberries be well picked over, and all unripe fruit discarded. To every pound of blackberries allow one pound of sugar and half a pound of crab-apples; the weight to be taken after they have been pared and sliced. Before adding them to the blackberries, bake them until quite tender in a covered jar in the oven. Boil the blackberries alone for twenty minutes after they begin to boil. Then add the crabs, and lastly, the sugar. Stir all well together, and boil for half-an-hour longer, stirring the whole time. The crabs are rather more bitter if instead of cutting them up they are merely wiped and baked in their skins, and then passed through a coarse sieve. Value of Fresh Fruits —An expert states that fresh fruits are rich in grape sugar, malic acid, and pectose. The former nourishes, the two latter assist in a very material degree the acids of the stomach, which play an important part in the process of digestion. Again, they contain potash, and the potash of fresh fruits is invaluable for scorbutic affections, for no remedy devised in the laboratory of the chemist is in anv way comparable to it. Tardicu, the eminent French authority, asserts that the salts of potash found in fruits, not in the chemist's shop, are the chief agents in purifying the blood. The great value of fruit juices .ies in the fact that they are powerful internal tonics, they excite the action of the various organs naturally, help secretions, enrich the blood by purifying it, and at the same time form the best summer and winter drinks either that skill, ingenuity, or wealth can devise.