Useful Recipes.

New Zealand Graphic, Volume XXXI, Issue XX, 14 November 1903, Page 63

Useful Recipes.

Pork Cutlets.—Cut off the chine bone of the best end of a neck of small pork, take off’ some thin cutlets, trim them very neatly, season with pepper, salt, and. if liked, a very finely-chopped onion, and a few leaves of green sage. Brush over the cutlets with oil. and broil them over a clear fire, turning them several times. Pork requires long cooking, and these cutlets should be allowed about Hi to 18 minutes to broil. Serve with piquante or apple sauce. Ox Tails With Haricot Beans.—Cut the tails into joints, soak them in cold salted water, put them on in cold water, boil up slowly, then strain and rinse well. Put two slices of lean ham in a stewpan with two carrots, two onions, one eschalot, one turnip, a few peppercorns and doves, a small blade of mace and a bou-

quet garni. Add the tails, cover with stock or water, season with a little salt, and let simmer for three hours. As soon as the small pieces are tender, remove them, and let the larger eook another hour or so. Put them on a hot dish, strain and thicken the stock, which should be free of all fat. let it boil well, add some boiled haricot lieans to it. then pour the sauce and vegetables over the tails and serve: any previously cooked vegetables may be used instead of hari cot beans if preferred. Vanilla Blancmange. Into a quart of new milk put three tablespoonfuls of gelatine and ten lumps of sugar. Set it by the fire until the gelatine is quite dis solved, stirring occasionally. Pour through a jelly bag into a jug. and add essence of vanilla to taste. When nearly cold pour it into a wide mould, leaving in the jug any sediment that may remain at the bottom. When set turn out ami garnish with strips of bright-coloured jelly and angelica. Boiled Fowl and Spinach Sauce.—Se lect a good fowl for boiling, and eook slowly till tender. Pick the stems from the leaves of spinach, and stew it with only just enough water to keep it from burning. When cooked drain the spinach, and pass through a wire sieve. Dissolve two ounces of butter in a saucepan, add the spinach, and stir till butter and spinach are thoroughly mixed: then add sufficient boiling milk to make the sauce the consistency of good cream. Season highly with pepper and salt, and, if liked, a few drops of lemon-juice or tarragon vinegar may be added. Pour the sauciover the fowl, and garnish with fried bacon.