RECIPES.

New Zealand Graphic, Volume XXI, Issue XXVI, 24 December 1898, Page 834

RECIPES.

Chicken Timbale is made by taking the white meat from one uncooked chicken, about half a pound, and chopping it very fine. Then rub it to a smooth paste and press it through a sieve. Put one cup of white breadcrumbs and half a cup of milk into a saucepan. Stir until boiling hot. Take from the fire; add gradually the chopped chicken; add a teaspoonful of salt and a dash of white pepper. Stir in carefully the well-beaten whites of five eggs! Put this mixture into timbale cups, stand them in a pan of boiling water, cover with oil paper, and bake in a moderate oven from fifteen to twenty minutes. This receipt may also be used for fish or beef timbales, substituting' either beef or fish for the chicken.

Scotch Woodcock. — Ingredients: Four or five slices of bread; five eggs, two ounces of butter, a tablespoonful of anchovy sauce, pepper and salt. Toast and butter the bread, remove the crust and lay it on a hot dish. Beat the eggs well, flavour with pepper and salt and the anchovy sauce; melt the butter in a saucepan and stir the eggs in this over the fire for five minutes or until they thicken, taking care not to allow them to burn. Distribute the eggs over the toast, and serve very hot.

Potato an Maitre d’Hotel. —Slice some boiled potatoes, put them into a saucepan with some butter, minced parsley, and pepper and salt, according to taste. Toss them on the fire, adding a. little lemon-juice, until thoroughly’ hot. English Plum Pudding.—Clean, wash and dry one pound of currants; stone one pound of raisins. Mix the currants, raisins, one pound of suet, chopped fine, three-quarters of a pound of stale breadcrumbs, a quarter of a pound of brown sugar, the grated rmd of one lemon, half a pound of minced candied orange peel, a quarter of a pound of flour, half of a grated nutmeg. Beat five eggs; add to them half a pint of orange juice, then pour over the dry] ingredients and mix thoroughly. Pack into greased small kettles or moulds. This will make about six pounds. Boil for ten hours. Serve with hard sauce.

Cream Puffs.—Boil together two ounces of butter and half a pint of water; add hastily four ounces of pastry flour, and cook until you have a smooth, soft loaf. Take from the fire and add, one at a time, four eggs. Drop by spoonfuls in a greased pan and bake in a moderate oven for fortyfive minutes. When done, split one side open, fill with a custard made by thickening half a pint of milk with a tablespoonful of cornstarch, then add the yolks of three eggs with three tablespoonfills of sugar. Flavour with vanilla and stand aside to cool.