RECIPES.

New Zealand Graphic, Volume XIX, Issue X, 28 August 1897, Page 318

RECIPES.

Tomato Mavosnaise. — Tomato mayonnaise is a very pretty and reliable dish, if properly managed. Scald and skin half-a-dozen fair-sized tomatoes (tinned ones do very well). Select those as nearly of a size and quality as possible. With a sharp knife cut out a bowlshaped space in the stem end of the fruit. Prepare the mayonnaise dressing and fill the holes with it, filling it up as high as possible without spreading over the fruit. Place the tomatoes on a flat dish, surrounding each one with crisp lettuce leaves of golden yellow and green. Slices of hard-boiled egg may be used, if desired, but are not necessary. The mayonnaise is prepared as follows : —Beat the yolks of three uncooked eggs, half a teaspoonful of mustard, one of sugar, a pinch of cayenne, one teaspoonful of salt until they are very light and thick. The bowl in which the dressing is made should be set in a pan of ice-water during the beating. Add a few drops of salad oil at a time nntil the dressing becomes very thick, then the oil can be added more rapidly. A pint of oil is generally used with three eggs, although many cooks do not think this amount necessary. When the oil is all in beat fora few moments, then add a teaspoonful of vinegar and the juice of one lemon. Then place on the ice until required for use. A Relishable Dish.—All careful housekeepers experience more or less annoyance in the dressing of celery, as they realise that only about half of it is available for the table. The green portions with many of the leaves are so fresh and delicate-looking that it seems a pity to throw them away, and except in soups or salads there is but little use for them. An excellent way of utilizing this heretofore waste material is to wash it thoroughly, to cut it in pieces about three-fourths of an inch long, and put it in a saucepan with a little water to boil, letting it simmer for an honr and a half or two hours, adding a pinch of salt. Let the water boil nearly out, then add a little cream, a small piece of butter and a little flour or cornstarch wet with water. The cornstarch is much more delicate, although some people seem to prefer flour. When done, this should be like a thick batter. Slices of toast may be prepared and the hot celery put upon them, a large spoonful to a slice. A tiny bit of butter and the least possible dash of pepper may be added; then send to the table and serve immediately.

Scotch Scones.—Scotch scones are delicious for breakfast or tea and may be eaten hot with butter or jam. Put two heaped teacupfuls of flour into a basin ; add two tablespoonfuls of sugar, one teaspoonful of soda and a half a teaspoonful of tartaric acid ; mix thoroughly, make a hole in the flour and break an egg into it ; add a little buttermilk, stir with a wooden spoon and beat well; make it into a thick batter and beat it briskly for a few minutes, when the surface should be covered with air bells, and it is then left to stand five minutes. Have the griddle quite hot, grease it well all over, and put out the batter In spoonfuls on the griddle, keeping the scones as round and neatly shaped as possible. When beginning to look dim and dry on the upper side slip the blade of a knife under them, turn the scones over and bake to a fine golden colour. After a little practice one soon learns to know the proper thickness to make the batter.

Fob Suffer.—Here is an appetising supper dish, quickly prepared and i nexpensive. To six eggs take a tablespoonfal of butter and three tablespoonfuls of good gravy. Melt the butter in a frying pan, and when it is hot pour in the eggs, which have been previously broken together in a basin ; stir in the gravy, season with pepper and salt, and cook till the whole is a soft mass. Dip

three slices of stale bread in a very thin batter made of milk and flour, salted to taste, and fry quickly in lard or butter. Arrange the slices of fried bread (which should be nicely browned) in the bottom of a large dish and pour over them the fried eggs.