RECIPES.

Gisborne Times, Volume XXVIII, Issue 2746, 26 February 1910, Page 4 (Supplement)

RECIPES.

“HOT-POT.” A delicious “hot-pot” can be made as follows:—Cut in neat slices one pound of cold mutton; parboil eight or ten good-sized potatoes, and cut them iu slices also; place a .peeled onion in a small pan of boiling water, add a little salt, and boil for 10 minutes when it must be taken out and chopped up. Then butter a pie-dish and put in a layer of potatoes, sprinkled over with some of the onion and pepper and salt. Lay the slices of meat in next, with die remaining onion over it, and more pepper and salt. Cover with a layer of potatoes, and pour on a gill of stock, gravy, or water. Brush the top or the potatoes with .butter, and if the meat is very lean add little bits of dripping here! and there. Bake half an hour.

CUSTARD TARTS. j Line .some patty tinß with a- ..nice short paste, and bake in an oven for a few minutes; take cut. then make a good custard; put a little jam in the bottom of each pan, and pour over enough custard to fill; put back in oven for a few minutes, then take out and cool.

EGG ROLLS. Two breakfast-cupsful of scalded milk, two tablespoonsful of butter, one teaspoonful of sugar, one-teaspoontul of salt, two-thirds of a yeast cake dissolved in one-fourth cup of warm water. Mix the butter sugar, and salt with the milk; when warm odd the dissolved yeast; let stand, until light (about three hours). Then add the beaten eggs, mix soft, let it rise again; shape; let rise, bake in a quick oven.

SPANISH CREAM. Take eight pieces of “leaf gelatine,” put into apint of milk, and bring to the boil. Then beat up the yolk of two eggs with two tablespoonsful of castor sugar, stir into the milk, and bring to the boil again. Beat the whites to a stiff snow and stir in gently. This is sufficient' to make three small moulds

CHEESE OMELETS. ■ Omelets are always popular, and are so quickly and easily made that they are invaluable when a meal has to be got ready in a hurry, or when friends turn up unexpectedly and the menu lias to be augmented. Required: Three .eggs, a tablespoonful of milk, one ounce of butter, one heaped tablespoonful of .grated cheese. Beat im the eggs until slightly frothy, acfd the milk, cheese, and a dust of pepper. Heat the butter in the pan until it •has ceased the bubbling, then pour in .the egg mixture.