RECIPES.

New Zealand Graphic, Volume XXI, Issue V, 30 July 1898, Page 158

RECIPES.

Economy in Housekeeping. — Marrow from lames, often most wastefully thrown away, makes a delightful little breakfast or supper dish, by first covering each end of the bone with a little thick dough to keep the marrow in, then boiling the bone, tied in a cloth, for about an hour, removing the marrow from the bone and spreading it on squares of hot buttered toast, sprinkling the whole with cayenne pepper. The tough ends of steak or chops, which are generally left uneaten, will, if chopped very tine, seasoned by adding to the minced meat a small onion chopped very fine, half a teaspoonful of salt, and half this quantity of pepper, one egg, and a dash of nutmeg, made into small balls slightly flattened on two sides, dredged with flour and fried in butter or lard, form a delightful little savoury, and the balls may be still further improved by adding a teaspoonful of Hour to the butter used in frying them, letting it brown, and then adding a little soup stock. Season with salt and pepper and a few’ drops of lemon juice or of Worcester sauce, and then pour a teaspoonful of this sauce on the middle of each ball.

Boiled Egg : Sequel.—lf any boiled eggs are left over from breakfast, they may be utilised for a luncheon dish as follows : Put them into a saucepan and boil them hard, remove the shells and separate the whites from the yokes, passing the latter through a sieve aud chopping the former very finely. Cut some squares of bread, toast and butter them, and moisten with a few drops of hot water sprinkled over each. Make a white sauce by mixing together a teaspoonful each of Hour and butter and a cupful of milk (these are the proportionate quantities for six eggs, lesser quantities, of course, if fewer eggs), and let them boil together until thick, then add the chopped whites, season with pepper and salt, and spread the mixture thickly on the slices of buttered toast. Lastly, add an even layer, on the top, of the mashed yolks, and serve the whole very hot.

A ‘ Delicious’ Breakfast. — Oatmeal, hominy, etc., when left over and cold will be found to make a delicious breakfast dish, or at dinner in place of a vegetable, if cut into slices and fried so that a crisp crust is formed on both sides. Even apple parings and cores, which are generally thrown away, make, when stewed to a pulp and strained, a delicious jelly which, spread on the children’s bread and butter or on apple tart, is a great improvement. Manchester Pudding.—Boil one pint milk, and, while boiling, add gradually Boz grated bread, the grated rind of a lemon, yolks of five eggs, and whites of three, and ifoz butter. Line a dish with puff paste, put a layer of some sweetmeat at the bottom, a little sifted sugar. Pour in the mixture and bake for one hour.

Orange Sponge. — Required : Five oranges, 1 lemon, Jib of loaf sugar, loz of isinglass, A pint of water, saffron. Method: Peel the oranges and lemon very thinly, squeeze out the juice and s’teep the rind in it for four hours ; remove it and put the juice in a saucepan with the isinglass previously dissolved in half a pint of water ; let it heat, but do not allow it to boil ; strain through muslin, whisk well till nearly cold, colour with saffron and put in a damp mould to set.