RECIPES.

Gisborne Times, Volume XXIX, Issue 3195, 15 April 1911, Page 4

RECIPES.

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

Surprise of Eggs. You will find this a lovely dish for breakfast. Make a rich forcemeat, with chicken, ham, butter and breadcrumbs seasoned with pepper and salt. Arrange the forcenient in rows upon a dish, leaving room between each layer, so that you may lay two raw eggs between each row of forcemeat, pour a little liquid butter over the eggs, set in a good oven to cock, when the oggs the set. the dish is ready, or you may set them into a pie dish, cover with fine, thin paste. Makes a nice dish for the sportsman. Vegetable Marrow. —Those avlio have stored, large marrows must look them over, any mould should be wiped away, it will be quite time to see to tlie using of them, cut off in slices an inch thick, peel them in a cloth, don’t- put them near water, lay- into good stock and simmer until done, dish, thicken tlie gravy and pour oven- the marrow. Another Way.—Cut into slices, peel and lay into boiling milk, when cooked, dish and pour over very good melted butter, garnish with parsley. Small Seed Cake Biscuits. —Dry half a pound of flour, rub into it two ounces of fine sugar, a pinch of salt ana a few carraway seeds. Make into a smooth stiff paste, with one beaten egg, and enough milk, roll out. thin, and cut it into cakes with a wine glass, bake upon tin plates well floured, set into a moderatelv heated oven.

To Preserve Beans. —Take clean, dry jars, put in a layer of salt, then a layer of beans, carefully wiped with a dry cloth, a layer of salt, and beans until the jars are filled, then tie or pasto down securely. YY 7 lien required for use wash them, and throw into boiling water with one lump of sugar and a spring of parsley; cook until tender Sweet Meat Puding—Line the dish with a thin puff paste, mince some candied lemon and citron peel, scatter it over the paste, do the same with some fine currants that have been washed and dried, then make a fine custard, with three eggs, well beaten, and a pint of milk, sweeten to taste, stir into it t-wo ounces of lieated butter, mix all together, then pour all into the prepared dish and set in a moderately heated oven. On no account allow the custard to boil. To Clarify Butter. —Put the butter into a large gallipot or jam jar, set the jar into a saucepan of boiling water. YY T lien melted take it out and pour off into another vessel, taking care not to disturb the milky parts settled at the bottom.

How to make a Soda Cake.—Required —One pound flour, Ylb sugar. Mb currants, Mb dripping, 2oz. candied peel, half pint milk, one teaspoonful carbonate of soda. YY 7 ash and thoroughly dry currants, chop candied peel. Place them with flour and sugar into a mixing bowl. YY 7 arm the dripping and beat it to a cream with a fork. Mix the carbonate of soda with two tcaspoonfuls of milk in a basin and stand on one side. Now mix with a knife the cream dripping and the rest of the milk into dry ingredients, then pour in the milk and carbonate of soda; beat all well together, and only half fill a wellgreased cake tin. Bake slowly for half an hour, then place in the hottest part of the oven for half an hour or until cooked. Do not turn this cake out immediately it comes from the oven —allow it to stand a quarter of an hour, then gently remove from tin and tilt it to one side only to allow steam to escape. To make stale bread new again, take a perfectly clean cloth, wet well with cold water, then wrap the. stale bread in the oven until the cloth is nearly dry The bread will then be fresh and new. Pickled Beetroots. —Choose the smalest roots and just parboil them, but do not let them bleed, cut into pieces. Olive Savouries.—An easy way to stone olives is to cut them round the stone as you would peel an apple, then cut into small pieces and mix with the other ingredients you desire. With care, a nice little dish for hors d’oeuve can be had by peeling the olire from the stone, then wrapping round a sardine or an anchovy and placing upon a- bed of cress. YY 7 hite Vermicelli Sauce. Three quarts of veal stock. Make this from the hind knuckle of veal. Two ounces of vermicelli, the yolks of four eggs, which have been beaten, then the cream On no account should this mixture boil, or the whole will be spoiled. Send to the table in a hot tureen. Serve with a plate of small dice pieces of toast. A tablespoonful of minced parsley may be scattered upon top if fancied, and a teaspoonful of beef extract may he added, which will give the required flavour.

Lemon Marmalade.—T\A 7 elve lemons, sugar, water. Wash the lemons and boil them in plenty of water for two or three hours, until you can prick the rind with a pin’s head. "Wipe dry and cut the lemons into very thin slices, rejecting tlie. pips. To each pound of fruit allow lib of sugar, and tone pint of _ water in which the lemons Avere boiled. Bring To the boil, and/boil for one hour, then pot for use.