RECIPES.

New Zealand Graphic, Volume XX, Issue XXV, 18 June 1898, Page 782

RECIPES.

Egg Recipes.—Shanklin Eggs : Hard boil four eggs, take out the yolks and pass through a sieve, with eight olives and four red chillies. Mix all together, adding a little salt, and put back into the whites, cut lengthwise. Serve up cold, on pieces of fried bread. Eels.—Potted eels are verj- good. Remove the cartilage and the string on either side of the same. Wash and clean the fish, and dry them, but do not skin them. To a dozen small eels allow 2oz of pepper, salt in proportion, six blades of mace, and a dozen cloves, all finely’ pounded. This seasoning should, however, only be added after the eels have well drained overnight. Lay them in a store jar, curled round one by one, with alternate sprinklings of the afore-mentioned seasoning. Clarify 21b of butter and Alb of the best beef suet; pour it into the jar ; lay a sheet of thick paper over the top, just to keep in the steam. Bake for three hours in a moderate oven. Look at it occasionally, and remove all the oil that works up to the surface. If made late in the season, this preparation will keep till the next spring. Whenever a supply is taken out of the jar all the oid butter should be removed and fresh butter melted and put into the jar before it is covered up again. Calves’-foot Jelly.—Buy a calfs foot; thoroughly clean it and cut it in pieces. Put it into cold water, bring it to the boil, and stew gently over the fire until there is but a pint of liquor remaining. Strain the liquor into a basin, and when cold remove from the jelly all fat at the top and sediment at the bottom. Boil up the jelly again with a wineglassful of sherry or brandy, and sweetening to taste, for fifteen minutes and strain through muslin into a wetted mould. If it is to l>e perfectly clear the white and shell of an egg should be

boiled up with it and the whole strained through a flannel jelly-hag. If the jelly seems to be too stiff melt it down again with a little water. To be quite pleasant to the taste of an invalid the jelly should be barely firm enough to stand up when turned out of the mould. Onions Stuffed.—Peel and parboil the onions in water with a little salt ; take them out with a strainer, lay them in cold water, then put them on a sieve to drain. Prepare a mixture made of equal parts of veal and ham or bacon well minced, one soaked milk roll, salt, pepper and the yolks of one or two eggs. When these ingredients are in a thick paste cut off the top of the onion to form a cover, and with a s|x>on scoop out the heart of the onion ; fill the space with the stuffing, put on the cover, tie each onion round with thread to keep it well together. Arrange them side by side in a fiat shallow saucepan or frying pan, moisten with a little butter and some good strong meat gravy, and set them over the tire till they begin to brown ; now place them in a fireproof dish, sprinkle them with breadcrumbs, put them in the oven for a few minutes, and serve them with a small piece of fresh butter worked with finely chopped parsley and chives on each.—Another way : Prepare them as above, make the stuffing with sardines, well boned and filleted, they must form the main ingredient; add two fillets of anchovies, parsley, tarragon, basil, the yolks of four hard-boiled eggs, and the heart of the onions which have been scooped out to be stuffed ; chop all the ingredients very fine, work them into a paste with a little melted butter, season with salt, pepper, and a pinch of nutmeg ; fill the onions, cover them, put them into a baking dish with a little butter, cover them with a sheet of buttered paper, then with another tin, and bake them with embers underneath and on tiie top ; if that is not feasible, bake them in the oven with only the paper over them till a good brown colour. Sweet Potato Pie. —Scrape clean two good-sized sweet potatoes, boil ; when tender rub through the collander; beat the yolks of three eggs light, stir with a pint of sweet milk into the potato, add a small teacup of sugar and a pinch of salt. When done make a meringue top with the white of the eggs and powdeied sugar.