RECIPES.

Gisborne Times, Volume XXIX, Issue 3190, 8 April 1911, Page 4

RECIPES.

[“Rosalind” will be pleased at any time to repeat Recipes and Hints appearing in this column.]

Asparagus for Winter. —Prepare the sticks in precisely the same way as for immediate boiling, tie them up in bundles, drop the bundles into boiling salted water, and leave- for about two minutes only. Stand the asparagus in wide-necked bottles. Take equal parts of vinegar and water, boil with sufficient salt to form a strong pickle, and pour over the asparagus, which should be entirely covered. When quite cold cover down, and store in a cool, dry place. Before using soak the asparagus for some time in fresh water. It can then be prepared in any way you please. Lemon Pudding.—Soak four ounces ■of breadcrumbs in a little milk and water for about an hour. Squeeze it dry as possible, put- it in a basin, add four ounces of sifted flour, two ounces each of chopped beef suet, and caster sugar. Mix thoroughly. Stir in the grated rind of one large or two small lemons, the strained juice, and a wellbeaten egg. If not sufficiently moist, add a little milk. Steam in a wellgreased basin for an hour and a-half. Scrambled Eggs. —Put a teaspoonful of milk and a piece of butter the size of a walnut into a clean saucepan, melt down over a slow fire, break in a couple of eggs, watch them until the white appears to be about to set and then stir lightly, adding another piece of butter, pepper and salt. When the eggs are of the consistency of hatter, pour over a round of hot buttered toast, and serve at once-. To make Yeast. — Thicken two quarts of water with fine flour, then boil it- for half an hour, sweeten it with a pound of brown sugar; when nearly cold, add' to it four tablespoonfuls of brewer’s barm, shake it well together and let-it-stand for one day to ferment before the fire, bur do not- cover it. A thin liquor will rise on the top. this must be poured off; shake the remainder and cork itup in bottles for use. Take four teaspoonfuls of the old ferment the next quantity you want to make. This make of yeast is often quite -bitter; to remove this, pub some bran into a sieve and pour the yeast through it. mix the yeast with warm water. Tasty Pork Chops.—Add a tcaspoonful of finely chopped onion to a beatenegg and a good pinch of sage. Dip and fry. Tinned Tomato Soup.—Fry two me-dium-sized- onions in an ounce of butter until tender. Add half a tin of tomatoes and simmer slowly for half an hour. Pass through a sieve. Addthree pints of boiling stock or water and an once and a half of well-soaked tapioca. Stir well. Simmer gently until the tapioca is tender, season with salt and pepper to taste, and serve in a hot tureen. If too acid, add a lump of sugar. Lemon Cheese.—Put three ounces of clarified butter into a saucepan, add half a pound of sifted castor sugar, place over a very slow fire, and leave until dissolved. Grate a lemon rind and strain the juice. Add to the sugar. Stir until the mixture resembles honey. Add very slowly to the beaten and strained yolks of six eggs. Beat for five minutes. If not sufficiently thick return the lemon cheese- to the saucepan and hold over the fire for a minute or two. Do not bottle until quite cold. Carrot Pudding.—(Scrape, slice, and boil a pound of carrots until tender enough to be easily mashed. Add four ounces each of chopped suet, stoned and minced _ raisins, currants, three ounces of moist sugar, three eggs, and enough milk to form a thick batter. Pour, into a buttered basin, tie down, and boil for two or three hours. Dredge with castor sugar before leaving. Soda 'Cake.' —This is rather a rich cake, -but if well-baked will keep some time. Rub half a pond of butter and lard into one pound of flour. Add half a pound of castor sugar, one ounce of chopped peel, a quarter of a pound of sultanas, and a quarter of a pound of currants. Beat three eggs, add to them half a pint of milk' to which has been added a smalLteaspoonful of soda. Stir into the dry ingredients, beat well, pour into a greased tin, and bake for two hours and a half. The oven should be quick .when the cake is put in, but' .should, be allowed to cool somewhat after

Apple- Fritters.—-Pare the largest baking apples very thin, remove the coTe with an apple scoop, then cut into round slices, dip int-o a rich batter and fry in suet fat till they are crisp and of a "golden brown color. Dust over with a -lirt’vt" ""eter ?"Tar. You must serve them with a wine sauce or a liquid jelly.

Coffee Cakes,—Put into a stewpan four eggs, a good dessertspoonful of very strong black coffee and 6ozs of JMi«+er sugar. Whin this mixture over boiling water until just- warm, then take

it"off the fire and whip until cold. Then add, little by .little,- 4ozs of warmed Vienna flour, grease some fancy tins, ajul dust them with flour and sugar. Bake for 15 minutes in a moderate oven, and ice with coffee icing. : Coffee Icing.—Put the white of an egg on a plate, and whip in a dessertspoonful of black coffee and enough icing sugar to make a thick, creamy mixtre. Use at once, spreading it with a wet knife.

Mutton a la Neapolitaine.—Procure abot two pounds and a-half of neck or loin of mutton. Remove the bones and some of the' fat, taking away all the suet., Place a little dripping in a stewpan, when hot put in the meat, skewered into a neat roll, and brown nicely. Add an onion, a carrot, a small piece of inace, pepper and salt. Pour over one pint of water, and simmer for an hour. Take up, the meat, add a squeeze of lemon juice and a little Yorkshire relish to the gravy, thicken and color it, and pour over the meat. Garnish with chopped gerkins. Raspberry Pudding. Take three ounces of breadcrumbs, two ounces of sugar, two ounces of butter a teaspoonful of grated lemon rind, two eggs. Line a pie-dish with short paste, then spread it with raspberry jam. Beat the other ingredients together with the yolks only of two eggs. Fill the piedish with this mixture and bake half an hour in a moderate oven. When cooked beat the whites to a stiff froth with sugar and pile on top. Brown lightly before serving. . °