RECIPES.

New Zealand Graphic, Volume XVIII, Issue XX, 15 May 1897, Page 622

RECIPES.

Tinned Salmon —Tinned salmon, if eaten as it is turned out of the tin, is usually coarse and unpalatable. It is better if some vinegar, which has been boiled up with whole peppercorns, is poured over it hot. Baked Bananas. —Select perfect but not overripe fruit, wash it thoroughly, and cut off the ends. Place in a shallow dish (an earthen one is preferable), and bake in a moderate oven for an hour. When it is done the fruit will be thoroughly soft, and most of the juice will be retained within the skins. If baked too long, or in too hot an oven, the juices will have evaporated, and much of the flavour will be lost. Serve hot, with or without cream or custard. Onion Pie. —This dish is wholesome, substantial, and cheap—in fact, one of the verv cheapest dishes which can be placed upon the tables of those with small purses and big tamilies. On a baking-board place a quantity of whole wheaten meal and some good salt butter, in the propoltion of two ounces of butter to one pound of meal. Put in a very little salt and a very little carbonate of soda. Add buttermilk, or skimmed milk, or even

water ; and mix till of a pasty consistency. Roll out thin, and cut to the size of an ordinary dinner-plate. Make ready two pieces of paste for each plate to be used. Lay one piece on the plate, and reserve the other piece to be placed on the top after the onions have been put in. Then prepare the onions—about eight ounces to each pound of meal—by peeling and cutting very small. Stew the onions by themselves in a very little water for half an hour, then place on the plates, flavouring with a very little salt and pepper. Cover up with the remaining piece of paste, wetting the edges to make them adhere ; and made a little opening in the top to let out the steam. Place in a moderately-heated oven, and bake for one hour. Rice Cream.—lngredients : Four ounces of rice, a pint of milk, a strip or two of lemon peel, a teacupful of whipped cream, an ounce and a half of gelatine, some seasonable fruit, a pound of sugar, half a pint of water, a little lemon juice. Boil the rice in the milk with the lemon peel, and sweeten to taste. After, remove the lemon peel, and stir till almost cold ; add the whipped cream, the gelatine dissolved in a little water ; put into a plain round cake tin and stand a small jar or jam tin in the centre ; let it cool. Remove the skin and stones from the fruit, cook it gently in a syrnp made by boiling the pound of sugar in the water till reduced to half, and flavour with a little lemon juice and serve with the cream.