RECIPES.

New Zealand Graphic, Volume XXI, Issue XII, 17 September 1898, Page 386

RECIPES.

Schnapper.—This, though a common fish, makes a tasty dish if it be filleted and stuffed wiph forcemeat in this way: Very finely chop one ounce of beef suet, one ounce of butter, and one ounce of bacon, and add to them a teaspoonful of savoury mixed herbs: and one teaspoonful of finely chopped parsley, and four ounces of breadcrumbs. Season the mixture with pepper. salt, and a little grated nutmeg, and moisten it with one egg and a little milk. Spread the forcemeat over the fillets, leaving the skin outside, tie the rolls securely round with thread; set them in a tin or baking dish with some hot dripping, and bake them in a hot oven for fifteen or twenty minutes. Send them to table with butter sauce, and they will be pronounced excellent.

Melted Hutter.—The best way to make this is to fry together an ounce of butter and flour for about five minutes, taking care not to let them become discoloured; then pour on to them half a pint of milk which has been boiled with a blade of mace and an eschalot in it. season it with a. little *|>epper and salt and a dust of nutmeg, and stir it over the fire until it boils; then wring it through a tammy cloth, and add a little cream, if you have it then, reheat it. and it will be ready to serve. A Sweet Tasty. —Dried French plums make an appetising after dinner sweet, when stewed with claret and served with a blanc "mange and whipped cream. Well wash in cold watei and soak for one hour one pound ot dried French plums. Put a pint of water into a stewpan. with a piece of cinnamon, the thin rind of half a lemon, and four ounces of loaf sugar. Pour off the water from the plums, and arid the fruit to the syrup in the stewjmn, and gently stew the plums till they are soft, then gently stir in a teacupful of claret. As soon as a white scum begins to form on the top draw the saucepan from the fire, and take the plums out with a spoon. Strain the syrup over the plums and leave them to get cold, Send them to table in a glass dish.

Eggs.—New laid eggs are considered as nourishing as their equivalent weight in meat, and are more digestible. To poach eggs nicely, a tablespoonful of vinegar and a good pinch of salt should be added to a. pint of boiling water. A deep fryingpan answers better than a saucepan. When the water boils drop as many eggs as are required gently into the boiling water, one by one. As soon as the whites are firm take them out with a flat skimmer. place them on a clean white cloth, trim the whites with a knife and serve them on buttered toast, anchovy toast, or with bacon or minced meat. Sprinkle chopped parsley on the top of the eggs.

A Simple Beverage.—A home made beverage is easily made by pouring two quarts of boiling water upon four jxtunds and a half of sugar. Add a pint of treacle and four ounces of tartaric acid. Boil together for a fewminutes, and when cold add an ounce of essence of sassafras. Bottle, cork tightly, and keep in a cold place. Take one third of a glass of the mead, fill the glass nearly full with water: add a quarter of a teaspoonful of carbonate of soda.; stir and drink while it effervesces.