USEFUL RECIPES.

Gisborne Times, Volume XXVII, Issue 2389, 2 January 1909, Page 10 (Supplement)

USEFUL RECIPES.

\ Quality Sponge Cake. —Beat the ( yolks of four eggs -until thick and I lemon colored, -and add gradually, while .beating constantly, one cupful of fine granulated sugar, and continue the beating for two minutes; then' add three .tablespoonfuls of cold water and one teaspoonful of lemon extract. Put one and one-half tablespoonfuls of corn-starch in -a cup and fill the cup with pastry flour (once sifted). Mix and sift corn-starch and flour with one and one-fourth toaspoonfuls of baking -powder and onefourth of a teaspoonfuT of salt, and add to first mixture. When thoroughly mixed add the whites of four eggs beaten until stiff. Fill buttered and floured individual tins half full of the mixture, and sprinkle with powdered sugar. Bake in a moderate oven from 12 to 15 minutes. Let it be remembered. that the success of sponge diko depends upon the amount of airenclosed in the eggs by beating, and the expansion of that air in baking. Failures may almost always be traced to insufficient beating or too hot an oven.

Flau of Strawberries. —lib of firm ripe straAvberries, 3oz of castor sugar, about Jib of short crust, the whites of 2 eggs. Line a paste ring (6in in diameter) with the short crust, place it on a baking sheet, fill it with dried peas or *ricOy. and bake it delicate brown in a moderate oven, and remove the peas. Prepare sufficient strawberries to fill the ring; arrange the fruit in one layer closely -in the baked crust, -put it in the oven, -and when nearly baked add one ounce of castor sugar to the fruit. Beat up the whites of eggs to a, stiff froth, mix with 2oz of castor sugar, spread the meringue mixture quickly over the surface, and brown slightly in the oven, % serve cold. Kromeskies cf Cold Meat. —-Three ounces of cooked meat, loz of jean bam, loz flour, Joz butter, half-gill of stock, some very thin slices of fat ham, batter. Make a sauce Aiuth the butter, fIoUT, and stock. Cut the meat and ham up very finely, add it to the sauce, and season Avell. When cold, make up into small rissoles like a cork, and rof.l each in. .a- piece of fat bacon or ham, and -dip into batter, and fry a mice light broAvn. Serve with fried' parsley. Batter for Kromeskies. — lavo eggs, 2oz of flour, 1 tablespoonful of salad oil 1 tablespoonful of milk or cream, salt. Mix the milk and flour together. then add the yolks of eggs, the oil, and salt; Avhip the whites of the eggs, and mix in very 'lightly. Dip each piece into the batter, and fry a nice light brown. _ . Cau/.ifloAver Croquettes.—Trim some pieces "of cauliflower that have 'been well cooked, about the size of-a shilling. Mash some potatoes with a little buttermilk and one egg. Roll the cauliflower in this mashed potato paste. -Form .into croquettes, egg and crumb, and fry in deep fat.. • Fish OhoAvder.—Bass and cod are the best fish for chowder but other fish cam bo used. - Clean the fish and cut in slices. Fry a fe%v slices °f salt pork, then take .up chop Into the pork fat put a layer of the fish, several bits of tho fried -pork, a few slices of onion, and salt and pepper to season. Add also captain s biscuit that has been soaked tender in cold water, or some of the, ordinary bisouit broken in small pieces. Repeat the layers of fish, pork, and biscuits until all the fish is used. Then turn in enough cold irate r to cover the whole and' simmer -from twenty-five minutes to half an hour. Thicken the gravy with a little blended flour and water, and -butter and season, if you wish, with a large spoonful of catsup or a glass of ivhite wine, and serve at once. Galantine. —Required : One pound of beefsteak, one pound of veal outlet, half a pound of sausage meat, four eggs, one pint of good gravy, pepper and salt, a little allspice. Mince the beef and veal while 'raw mix with the sausage meat, season all thoroughly and bind to 'a stiff paste with two .beaten eggs. Shell wo hard-boiled eggs, and cut them into slices. Rotlli out the meat as you would pastry, lay the .slices of egg om it, and -fold up into a large sausage. Put the buttered paper round, bind with tape, and fry in good dripping, turning constantly till broAvn. Have ready some good gravy. Place the roll in a baking tin, baste it constantly till brown. Have ready some good gravy. Place the roll 1 in. a DjUring tin, baste it constantly Avith the gravy till cooked through. Then put 'it on a disii and leave till cold. Take off the paper, garnish with chopped savoury jelly, cut in slices half an men thick, and .servo with salad.