RECIPES.

New Zealand Graphic, Volume XX, Issue XIX, 7 May 1898, Page 590

RECIPES.

NICE LUNCHEON MENUS. Macaroni an Gratin. Cohl Tongue. French Bean Salad. Plum Tart. Cheese and Salad. Coffee Cake. or Eggs a la Coquette. Veal and Hain Pie. Tomato Salad. Banana Charlotte. Canadian Fried Cakes. Eggs a la Coquette.- Butter enough china souffle cases for the number of eggs, put a tablespoonful of fresh cream and break an egg in each, seasoning with pepper, salt, ami grated nutmeg. Put the cases in a little boiling water in the oven and bake. The eggs require only setting. Serve in the cups. Coffee Cake.—These take aliout a quarter of an hour to bake, but are generally eaten cold, so they may be made the day before, if more convenient, ami can be baked in small tins, or made into one large cake, in which case allow much longer for baking. One eup of treacle and one cup of brown sugar are mixed with four cups of Hour, into which well stir previously two teaspoonfuls of baking powder. Add a small spoonful of allspice, half a cup of butter melted, and one cup of cold coffee, very strong ; mix thoroughly, pour into a well-greased tin, or tins, and bake at once. Canadian Fried Cakes. — These are merely what are called pan cakes in this country, but are made with great care, plenty of boiling lard being nsed when frying them. Mix a teaspoonful of baking powder with two breakfast cups of flour; add a pinch of salt, a little powdered cinnamon, and a tablespoonful of sugar. Stir in enough water to form a thin batter, and drop, a large spoonful at a time, into your pan of boiling lard. They will brown at once; take them up when done, and serve with eastor sugar.