RECIPES.

New Zealand Graphic, Volume XIX, Issue IX, 21 August 1897, Page 286

RECIPES.

Paupiettes db BcEuf.—Cut thin slices of steak, two inches by six, put on each at one end a piece of wellflavoured pork sausage meat the size of a pigeon’s egg ; roll up each slice tightly and neatly, and tie it up with thread. Fry them in butter till they begin to take colour, then take them out, remove the thread from each, and lay them by. Fry some onions a golden colour in butter, add a very little flour, sweet herbs, a few mushroom trimmings, pepper and salt to taste, and moisten with some good gravy or stock. Let the sauce boil ; then strain it and carefully lay the small rolls of steak in it to simmer till done and ready to be served. The sauce should cover them in the saucepan. Serve with potatoes dressed in the following fashion : Potatoes Mashed: Take some boiled potatoes, hot or cold, and pass them through a sieve. Put them into a saucepan with a large piece of butter and salt to taste. Work them well on a slow fire, adding small quantities of milk until they are quite smooth and of the desired consistency.

For a Yellow Luncheon.—A beautiful idea for a yellow luncheon might be carried out thus . Work two extra squares rather larger than the napkins for vases on either side of the cloth used as a centrepiece. Take two designs for the napkins of maidenhair fern. Fill in all four corners by placing the designs alternately in each corner. Two other designs somewhat similar to each other, might be used m the same way for the second square by way of variety. All the china for the occasion should be tinted a delicate yellow merging into a golden brown next to the gold decoration on the outer edge of the plates and flower bowls. Some simple sprays of fern or foliage may be painted on this ground, thrown on in careless fashion, but this is not absolutely necessary. If artistically executed these will add greatly to the beauty of the plain tinting. The set can be elaborated by adding tiny vases for individual favours. The guest and menu cards for such a luncheon may be shaped like fern leaves, or else plain cards decorated' with the traceries of the fern, with the name apparently hidden beneath, may be used. The lights should be of a golden yellow, casting a glow as of sunshine over all about them. The bonbons are also yellow. Small square baskets of bamboo or of wicker, having high square handles ornamented with large bows of yellow satin ribbon, filled with moss and growing ferns, make pretty, dainty, and moderately inexpensive favours. Small yellow vases of daffodils and primroses should form the floral decorations.

Almond Macaroons. —Blanch, wash, and dry with a towel Xlb of sweet almonds. Chop them very finely, and spread them out on a dish to dry for a day or two. Pound the almonds, beat the whites of two eggs very stiffly, and add to them the almonds and %lb of fine sugar. Spread a sheet of paper on an oven tin, and put the mixture out in teaspoonfuls on the paper, a little distance apart. Touch the top lightly with a wet brush, and put a strip of blanched almonds on the top of each. Put them in a slow oven till they are quite hard, then remove the paper from the tin ; turn it upside down, and wet the back of each biscuit with cold water ; in a few minutes the paper will come off easily. The almonds and sugar must be mixed quickly and lightly into the eggs.

Stale Bread Made into Rusks for Chebse. — Break the bread into small, rough pieces ; dip each one quickly in and out of cold milk, put them into a bakingpan, and bake in a hot oven. In a few minutes they will be crisp, when they must be taken out, allowed to get cold, and be put away for use.