RECIPES.

New Zealand Graphic, Volume XXII, Issue XV, 15 April 1899, Page 503

RECIPES.

THE SPECIAL TIT-BITS Ol CERTAIN DISHES.

Almost every dish placed on table lias some recognised portion regarded as the best. To many carvers it is extremely puzzling to find out ami remember whieh is the particularly favourite morsel. The following list will give you a few of them: — Of a roast fowl, the breast and liver wing. Of a boiled fowl, breast and leg. Of a turkey or goose, breast and thighs. Of a duck, breast and legs. Of a game, breast and backs. Of a rabbit, shoulders and brains. Of a. hare, back pieces, brains, and ears. Of venison, fat. Of a haunch of venison or mutton, long cuts. Of a calf's head, cuts round eyes, ears ami cheeks. \ NICE WAY OF COOKING FLOUNDERS. Ingredients: One tablespoon fid of Hour? one teaspoonful of salt, half teaspoonful of pepper, one egg. eoarse Scotch oatmeal, frying fat. Weil wash, and dry the fish to be used. Mix together the Hour. salt, and pepper. Dip each side of the fish into this mixture. Beat up the egg. Brush the fish all over with it. Then cover with eoarse Scotch oatmeal in the same way as breadcrumbs are usually used.

Repeat this egg and layer of oatmeal again, then fry in hot fat. a golden brown. Drain on kitchen-paper. Serve on a fancy lace-pa per garnished with fried parsley.

SIMNEL CAKE. Required: Half a pound of butter, three-quarters of a pound of flour, hall' a pound of currants, half a pound of peel, quarter of a pound of almonds, six ounces of castor sugar, quarter of an ounce of mixed spices, one orange rind, one lemon rind, three eggs, half a wineglass of brandy, or home-made wine, and a little saffron.

Beat the butter ami sugar till quite soft and creamy. Beat in, one by one. the eggs. Add the flour lightly. Have ready the currants cleaned and stalked. the peel ehopped, and the almonds shelled and shredded, and the rinds of the lemon and orange grated. Mix these ingredients together and arid to the Hour. etc. Now add spiees and wine, and colour carefully with a little saffron. Mix very thoroughly. Take up the lump of dough. Put it into a greased eake-tin. or a plain rounii souffle-till is best. Tie over it a doth whieh has been dipped in boiling water and then floured. Put the cake into a large saucepan of fast boiling water and boil for three hours. Then take it up, remove the doth, take the cake out of the tin. work the edge of the top up like a rough wall. Brush it over with beaten egg ami place it on a greased baking-tin in a slow oven. Bake slowly till it is a nice brown and has a hard crisp erust. Sprinkle with a little icing sugar and serve when eold. Now 1 fancy I hear you exclaim, •What! boil a cake and then bake it!' Yes; even so, it is one of the characteristics of this cake. Here is a very old rhyme on the subject that may interest you to read: ’She who would a simnel make. Flour and saffron firstmust shake. Candy, spiees, eggs must take. Chop and pound till arms do aciie; Then must boil, and then must Ixike For a crust too hard to break.' HARICOTS A LA TOMATO. Required: One pound of haricots, three ounces of butter, one small onion, two sticks of celery, one earrot. pepper and salt, a few drops tarragon vinegar, a puree of tomatoes. Put the haricots to soak in cold water for twelve hours; then put them into a saucepan with cold water to cover, and bring slowly to the boil: put in one ounce butter, the onion, celery, earrot, ami a little pepper and salt. Boil gently till the beans arc quite soft, but not broken to a mash. Then remove the other vegetables: pour off the water, and drain the haricots in a colander; re-heat them again

with two ounces of butter, pepper and salt, and a few drops of vinegar; pile in a hot dish; pour over the puree of tomatoes, and arrange round the edge some prettily-cut shapes of bread fried a golden brown. HEDGEHOG PUDDING. Chop half a pound of beef suet very finely. Mix with it a quarter of a pound of flour, quarter of a pound of breadcrumbs, half a pound of currants, half a pound of raisins, half a pound of sugar, one ounce each of candied lemon, orange, and citron, half a nutmeg grated, a dessertspoonful of lemon-juice, a small pinch of salt, three or four sweet almonds, blanched and sliced, four eggs, and as much old ale as will make the pudding into a stiff paste. Mix the dry ingredients first; afterwards add the eggs and ale. Tie the pudding in a cloth, plunge it into boiling water, and keep it boiling for five hours. Have ready three ounces of blanched almonds. Stick them into the pudding before sending it to table, and serve with brandy sauce. Sufficient for six or eight, persons. HER MAJESTY’S PUDDING. Flavour half a pint of cream or new milk with half an ounce of pounded almonds, or if preferred, a little lemon or ratafia flavouring. Simmer gently, ami when lukewarm, pour the milk gradually over two well-beaten eggs. Stir it over the fire for a minute or two until it begins to thicken, then take it off and sweeten it, and when quite cool pour it into a buttered mould which has been lined with a small sponge cake, previously sliced and soaked in sherry. Place a cover on the mould and steam the pudding. When done enough, let it stand a. minute or two before turning it out, and ornament with crystallised fruit of different colours. Time, three-quar-ters of an hour to steam. Sufficient for two persons.