RECIPES.

New Zealand Graphic, Volume XXI, Issue IX, 27 August 1898, Page 286

RECIPES.

Consomme, with Rice.—Thoroughly wash and drain a pint and a half of rice; put. it in a saucepan, with a quart of beef broth, two cups of tomato sauce and a little salt. Mix, boil, cover tightly, and cook for 20 minutes; add six ounces of clarified butter, boiling hot, stir quickly and vigorously with a wooden spoon until thoroughly mixed. Cover the dish tightly, putting a cloth inside of the cover, so as to keep in the steam. It will absorb the butter, and become light, and creamy. Turn the rice into a round, deep dish, and send to the table with two quarts of beef broth in a soup tureen and a. plate of grated parmesa n cheese. Vermicelli Pudding.—As a nursery dish this should recommend itself, especially if stewed rhubarb is added to the ingredients. Well g-rease a piedish and put in a good thick layer of stewed rhubarb. Shake an ounce of vermicelli, broken small, into half a pint of boiling milk, and then allow it to simmer till it is quite soft and clear-looking. Separate the white and yolk of an egg, and when the milk and vermicelli is cool, stir the yolk in with two teaspoonfuls of castor sugar, and pour it into the dish in which you have put the jam. Add the whisked white of the egg, and bake in a moderate oven till a pale brown.

Irish Sandwiches. —Cut thin slices from a day old loaf; toast quickly on both sides; when cold, butter with some anchovy, or any savoury butter preferred; and between each two put thin slices of cold roast game, seasoned rather highly with heart of celery, shredded, a few drops of lemon juice, some chopped tarragon and chervil, a little salt, a,nd a few grains of cayenne. Press closely together, and cut into shapes, trimming neatly.

Macaroons. — These are delicacies which require a very light hand and a certain amount of confidence, if you want to ensure success in your undertaking. You must first beat the whites of two eggs to a very stiff froth, and then mix together on paper 4oz of ground almonds and soz of castor sugar. and turn it all into the whites of the eggs, and mix up very lightly with a spoon Now you will want some rice paper. This you can buy at a oonfec-

tioner’s. Put a small portion of the mixture on 12 pieces of the rice paper, which you have previously placed on a greased baking dish. Shape with a knife, and on the top of each macaroon put half a blanched sweet almond. Bake in a slow oven for a little over half an hour, and when done break off the rice paper round the edge.

Rhubarb in Moulds.—Cut the rhubarb in inch lengths, and place in a saucepan on the fire, with sugar enough to sweeten it, and a little water. Moisten two tablespoonfuls of cornflour with a little water in a basin. When the rhubarb is almost done add the cornflour; cook for a minute or tw’O longer and then pour into a shape. This makes a pretty and economical dish, the green rhubarb giving it a good colour, and it eats well cold, with milk or cream.

Not Too Cold.—lt is not always necessary in order to serve liquids cold that they should contain ice. Standing them, covered closely, upon ice. for a time before serving them brings the temperature down quite enough to make them agreeable to sensitive people. The same, applies to food. In the best dinners iced dishes are not painfully cold. They are disagreeable to eat when icy, and not good for the digestion.