RECIPES.

New Zealand Graphic, Volume XIX, Issue XIX, 30 October 1897, Page 606

RECIPES.

Murt*Hi Bnxh-—Take one <’< w poaratfis “••: tr;e 'es: ewi of the seek of Buutt*?S!. after it L.l* 1-een emosc rareTulfy free*’, froc- all fat and skin. Cixe the meat <.1.111. and txi: it. with the b»?Get*- into a 'sineepua, with <«oe pint 'X mid water co ea-rh p nnd. Cover the ■eioseiy. p«xc it ‘?q a 'ilear ire. and '’•cing- is «sitiekiv to tae r »iL Then take off the -»ver. an«i 'let st -*>aiinne fe-r niiMUie*- >?arefn'ly any ciiiat may zi*eAc the en ■_ of the 2t? ininiics take the 'a.'L'.'epan ->iT the hre- and strain the broch '.-.irefaily a clean euxh ins*.- a basis If to e- ?erved at ■.-■ n-.-e remove any grease . ’—lu B Ju.b 1 ■• w Liisei-i w~im i ..' .T’re .. .- .tA" pac-er. T A has i* ro-c wanted im- ■• -• :•_ I-i mti thee, skimmed. N-> 5.1.1 « pepper -•(i- <i -e a- 1 L ■xZ.sj.l : LrL<iee*L m ca=es i: is best n?" to ■.•• at any into : e ■€'-~.h. b<u to serve them •.••". the irav. •:..- . '* i atcer in a ac.<t ai-i a *C’»*j<Lml of rich pepper, and -al:. ;us*f break in *•«-. - ~•< . k. v hen ’de ezp** tixb’ksc. -fci'i l fia*oaring ;-f anehovy. then poor the mixtare -xi h-x coast- and serve. E -rvemeat . —In-jia-vr. l--z 'eef. a teaenpfal. of Weaderttßffib»K t a jri’cti ci.-jtsm.e--r- 4 of parsley- 1 *p r__- - thy me. le: >xx or marj-xam, trse jrxL’.v* of a lem-on. pepper and salt to caste, i ■ r cream, or milk. 1 -_._■ '■•[ •. - 7 . -7. ... rzm'i ■. . _ _ -. ' ’ ... - . .1 A t. ra•.■-’< i’TL’bumr. — Oirne very ae-_-i>.•> sweec F;« !•.■- i a i-:lag* *aa be mate m the ~ •■.lowing: way —Take Lmlf-a- . me of milk, tae finely rhe-pped rind of a .-m- ’-.. oe •'•iCLce <>f -:a«x -M’uar. uml two on--es f aster, rimr cae mi. x. to the ' ekl and then a 1-i one and a-haff oames of Fkra.:- ■?.. takumr *are ccat the mix Here its -ri>* ch A.i’i free from tnmpe. lee it ->*>k * ' •. • . 1 I-- .2 _Tr-as-ute is a hasia to <e»»L When it is •*ki .vi’i :v well "eacea Batter - -. . - . - . •.? _ - may e ase»i if y»-’i prefer it. imt the small make a irnzexi prettier «£i*h- •* - K ’.e -* .- ’r ■ & ne»i over the in- - - . F’« <rfc*i*’C mixture- ;-ace them in a *4ewpakn oilin-j: water in it to reach a ••<’. .airway np the n»oJ*i*v After •4x:ti.n.: the pa-i-eijur* into the pan Let the water re • < aari then pkace the cover on t> - ar. k-«i draw u to the side of the stove kex .-t the steam for an boor. T -a 'ora trem *-at and en* with the fo.t *>w san«'-eTake ahoet hail a • c ‘ kpriev-c preserve, pet into a «aneec4&a * ’.•■ ee •a.i«-e of v-astor **iifar. t?.«* ’ ». .*- ■ f". ».->r ta«bie!>p»>:’nfais f water a :c.e carmine, and a w meixi.v*- - Mx.-a.’V'Litt’ astiA >ll aa»t -hen '. xe <a;i.-e to the hmi. ami Jet it -*♦•■ x f» r a'**it ten mimstess, after which it lhr"«ixfe a ine hair *ieve «ar tammy •'.*<n. -*ne*at it. imi i«.<ir roemi the pctM •.-!£. The -a.m ** sfetrnH be a pretty rv**e ewbM&r. ami dear in a|«penram'e. la«x'.« b< that I mean cream which een alhjwed to •ua»i twice the maal -.. ■. *- ■ ■ - -’ - ‘ - ♦-**■*.

to a-e for whipping. It i> not always ea-y to |»r»)cnre. ami at chi* time of the year mi!k **» he*x»met!* -«ir. A creamer is really the ?e>t to nse. IVopie very •>ften pal the white of egg into the cream before w hipping, hot of <e*->ir-e. the cream. :h.-agh fn*chy. is doc *. rich.