RECIPES.

New Zealand Graphic, Volume XIX, Issue VIII, 14 August 1897, Page 254

RECIPES.

Calf’s Liver a la Francaise.—Slice calf’s liver half an inch thick and lay it singly in a buttered baking pan ; season with pepper and salt and cover with two ounces of very thinly sliced bacon, a teaspoonful of minced paisley and three of minced onion ; cover the pan closely and simmer very slowly for an hour and a half; if cooked slowly enough its own juices will suffice, but if it seems in danger of becoming dry add a little broth ; dish the liver and pour the sauce over. Escalloped Apple.—Put alternate layers of soft bread crumbs, sliced apple, sugar, bits of butter and spice or nutmeg in a buttered pudding dish. Have a thick layer of bread crumbs moistened with melted butter on top. Use half a cupful of sugar, one saltspoonful of cinnamon, spice or nutmeg and a little grated rind or juice of lemon for a three-pint dish. Bake one hour, or until the apples are soft and the crumbs brown. Cover at first to avoid burning. Potato Hints.—(i) A dish that is always relished is made by paring and slicing as many potatoes as are required for a meal, placing them in a baking pan or an earthen baking dish and laying slices of pork over the top. Cover with hot water, pepper and salt to taste, and bake till the potatoes are tender. The meat is delicious and the potatoes are a very fair substitute for turnips. (2) A very wholesome way of preparing potatoes is to take two fair-sized potatoes for each person ; pare and slice them and boil till tender, which will take about ten or fifteen minutes. Pour off the water and sprinkle flour over the potatoes, add a small lump of butter and pour in milk, stirring as you pour, until there is a thick, white gravy over the potatoes ; then salt and pepper to taste and serve immediately. Souffle Dish.—A souffle dish is usually a round earthenware fireproof dish, from 2% to inches deep. When a souffld mixture is to be poured into this, a band of double white paper is pinned or otherwise fastened round the dish, so as to stand from 2 or 3 inches above it, and to allow of the contents rising (this band of paper is generally buttered, by the way, to make it come off easier), the mixture is then poured in, and it is baked or otherwise cooked. American Cocoanut Drops.—Boil white sugar in the milk of a cocoanut until it forms into bubbles, then add grated cocoanut, and allow it to boil up. Have a board thoroughly wet with cold water, and dish the cocoanut drops by spoonfuls on it, keeping each spoonful well apart.