RECIPES.

New Zealand Graphic, Volume XX, Issue XVI, 16 April 1898, Page 494

RECIPES.

To Can Tomatoes Whole. Drop the fruit into hot water for a moment to loosen the skin. When the |>eel has lieen removed, takeout the stem end, so that no green remains. Pack as many of the peeled tomatoes in the jar as can lie put in, having them whole, if |>ossible, though any too large may lie ent into halves. Press the tomatoes as closely together as possible without breaking them. Turn over the packed fruit boiling water, (louring it in slowly, so the liquid will run into all the little crevices, and allow the jar to overflow liefore screwing on the fitted cover. As each jar is fillesl with the Imiling water and covered, stand it in a tub, Ixuler, or some large vessel that lias lieen filled with boiling water, having the water deep enough to completely cover the jars. When all the jars are in the water, rover the vessel, holding them with a rug or blanket, and let it remain until the water lieeomes cold. As the jars are taken from the water, tighten the covers if they have loosened, hut upon no account lift them off. When the jars are opened to use the tomatoes, the surplus water with the fruit may l>e drained out and not used.

Curry of Mutton.—Curry of mutton may l>e made by washing one cupful of rice : sprinkle it gradually into a large kettle of lieiling water ; boil rapidly for twenty minutes ; drain, stand it in the oven to steam. Put one taldes)>oonful of butter in a saucepan ; add one small onion cut into thin slices. Cook for alaiut ten minutes, then add a teaspoonfu) of eurrv powder, a tablespoonful of Hour ami half a pint of boiling water. Stir constantly until boiling. Then add half a teaspoonful of salt

and one pound of finely-chopped cold cooked mutton. Stand the mixture at the lack of the stove to heat while you arrange the rice in a border around the servingdish. Turn the curry into the centre, sprinkle over it a tables|>oonfnl of lemon juice, and serve at once. Apple Omelet. --Stew a (mund of apples with sufficient sngar to sweeten, water to keep them from burning, and when cooked mash them to a pulp. Make a latter with an ounce of Hour, a gill of milk, two eggs, add the apples when they are cold, ami l>eat the mixture quite smooth. Make an omelet pan hot, pnt an ounce of butter in it, and pour in the omelet mixture. This ought to be rooked more slowly than latter usually is, for if quickly done the apples will not get hot enough. When it is a golden brown on loth sides, turn it on a hot plate, sift sugar on it, and let the little ones eat it as quickly as they can. This sweet, it is .needless to say, will lie quite as milch appreciated by the grownup members of the family as in the nursery, only they might prefer it Havoured with ginger or cinnamon. Fried Cake. — Rub a dessertspoonful of dripping into Alb Hour and 2 tables|>oonfuls sugar ; then mix to a stiff paste with an egg and a very little milk. Roll the paste out thinly, and ent in rounds the size of the top of a cup. Drop the cakes into dripping, or lard, smoking hot, and fry a light brown. To prevent the disagreeable odour of vegetables when cooking them, put a piece of bread about twice the size of an egg, tied in a piece of muslin, into the saucepan with them.