RECIPES.

New Zealand Graphic, Volume XIX, Issue VII, 7 August 1897, Page 222

RECIPES.

Rougets EN Papillote.—Cut one carrot and two onions into thin slices; add thyme, parsley, and marjoram, with pepper and salt to taste and three tablespoonfuls of salad oil ; mix these well together, cover each mullet with the mixture, and roll it np in a piece of white paper, previously oiled ; bake them in a moderate oven for half an hour; then carefully open the paper, place the fish neatly on a dish ready to be served, and keep it warm. Melt a small piece of butter, add a large pinch of flour, half a tumblerful of good stock, and the vegetables, etc., in which the fish were cooked. Let the sauce boil five minutes; add salt if wanted, strain, skim, pour it over the fish and serve.

Bread Pudding.—One pint of nice bread crumbs, one quart of sweet milk, yolks of four eggs, one heaping cup of sugar ; bake a light brown. When done spread jelly over the top. Beat the whites of the eggs to a stiff froth with some white sugar ; spread it on the top, replace in the oven and brown slightly ; serve cold. Pressed Fowl.—Take a fowl that is no longeryouug, set it in a pan, partly cover with water, and simmer very gently till the bones slip from the meat. Place the pieces of meat in a greased plain mould and ornament with hard-boiled eggs. Skim the fat from the broth, add half an ounce of gelatine powder, a little tarragon vinegar, mace, pepper and salt. Scatter some very finely-chopped herbs over the fowl, then add the strained broth, set a saucer on the top, and stand till cold.

POTATOES.—Warmed-over potatoes are often better than when first prepared, if the warming is well done. To warm plain boiled potatoes, slice them thin and put them into a hot spider in hot lard. Just enough lard should be used to keep them from sticking, about a heaping tablespoonful to the quart of potatoes. Add salt and pepper ; then with a dull knife chop and stir them until they are browned through. Don’t leave any large pieces ; if liked, add a few spoonfuls of milk a few minutes before serving. Or you can chop the potatoes fine and for each quart put a pint of sweet milk and a tablespoonful of butter in a spider. Add the potatoes and one slice of bread crumbled very fine. Cook until thick and season to taste. To a quart of mashed cold potato add one unbeaten egg, mixing well Make this into balls like sausage and fry very brown on both sides in plenty of lard. Mashed potato is also very nice to put into pancake batter.

Cocoanut Cakes. —Grate 2oz of cocoanut, and let it dry for a day or two. spread out on paper. Beat the whites of two eggs to snow, and stir in a quarter of a pound of fine sugar and the cocoanut, and with a teaspoon, or a forcing pipe, drop the cakes on to a sheet of white paper, placed on an oven tin. Bake in a cool oven till hard ; about half an hour.