RECIPES.

New Zealand Graphic, Volume XXI, Issue XVIII, 29 October 1898, Page 578

RECIPES.

Boschetto.—Fry the meat brown in butter. Have ready a mixture made as follows: Some good gravy or stock, a little Worcester and tomato sauce and ketchup; chop very fine some mixed pickles, add them with pepper and salt, and stir well; when you have

taken up the meat out of the pan, set I he mixture in it to get hot, then pour it over tin meat, and serve on a hot water dish. Cold fish cooked in this wav is also very good.

Kidney Omelets.—Required: Mutton 1 idneys ot calf’s kidney, four eggs, herbs, flavouring. Method; Mince the kidney, and fry it in a little butter; add a tea spoonful of brown flour, two

tablespoonfuls of good brown stock, a teaspoonful of mushroom ketchup, a few drops of Worcester sauce, a tiny piece of butter. Beat the eggs with some finely chopped parsley, shallot, pepper and salt, and a little butter. Melt half an ounce of butter in the omelet pan, and pour in the mixture. Stir till it begins to thicken, and slacken the heat somewhat. Slide it on to a very hot dish, pour the kidney mixture into the centre, and double the omelet over it. Serve with or without brown sauce.

Madonna Pudding.—An excellent Madonna pudding is made as follows: Stir into six ounces of finely-grated breadcrumbs four ounces of finely shredded suet, three ounces of moist sugar, the grated rind of one lemon and of one orange, a few well washed and dried sultanas, a little grated nutmeg. and a small pinch of salt. Beat one egg with the strained juice of the lemon, add a tablespoonful of brandy, and moisten the bread with this. Beat the mixture for ten minutes, pour it into a buttered mould, and boil the padding gently for two hours. Guildford Pudding.—Take a cupful and a half of dried flour and mix into it a tablespoonful of baking powder. Then add 2oz of sugar. Beat 2 eggs until they are pale, and add to them 1 gill of milk. Pour over the dry ingredients and beat well for three or four minutes. Grease a piedish, pour the pudding in and bake in a quick oven. Serve as soon as cooked.

Rice Cake. —Whisk ten eggs for half an hour; add to them Jib of flour of rice, -Jib of sifted loaf sugar, and the grated peel of tw’o lemons. Mix this into Jib of fresh butter previously beaten to a cream. Bake the cake in a buttered tin.

Cooling Drink for Invalids.—Bake four or six apples without peeling, and when done and quite hot put them into a jug and pour over three i ints of boiling water. Add a little lemon peel and a spoonful of honey or sugar, cover the jug with a saucer, and when cold it is ready for use.

An English recipe for cooking potatoes is worth a trial and then adoption. Boil some potatoes until nearly tender, cut in thick slices, butter a baking dish and arrange the potatoes in layers, putting between each layer sliced bacon and grated cheese. Moisten thoroughly with a little stock, cover with grated cheese, put a few bits of butter on top, and bake in an oven about half-an-hour or until browned.