RECIPES.

Gisborne Times, Volume XXIX, Issue 3229, 27 May 1911, Page 4

RECIPES.

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

Swiss Beefsteak. —Fry a beefsteak lightly and cut' it into good-sized pieces. Place in a stewing-jar with an onion stuck with cloves, a little mace, pepper and salt. Add enough water to cover. Place the cover on, and simmer the contents for two hours and a half. To serve, place on a hot disk, pour the thickened' gravy over, and garnish with vegetables. . Baked Bananas. —Remove skins from five bananas, cut in halves lengthwise and put in a shallow pan. Melt two tablespoonfuls of butter, add one-third of a, cupful of sugar and two tablespoonfuls of lemon juice. Baste bananas with one-half the mixture. Bake twenty minutes in a slow oven, basting during the baking with' remaining mixture. Mushroom Toast.— Peel some, mushrooms, and fry in butter till cooked. Have ready some squares of buttered toast, arange a few mushrooms on eacii. Season with salt and white pepper. Dust finely-grated Icheese fiver, and serve.

To Glaze a Tart. —Dissolve one teaspoonful of sugar in two. of milk, and brush over the pastry with this. Another, Gut more expensive way, is to. beat up the white 0 f an egg with a teaspoonfid of sugar and put it on the Crust about ten minutes before taking the tartfrom the oven.

Stewed Fruit. —Any kind of fruit may be stewed, and is a wholesome addition to the breakfast table, both in the breakfast-room and nursery. Let the fruit stew slowly over a slow, cleaT fire sor an hour; a- little lemon peel may be added, and about a teacupful of water to every pound of fruit—'apples, pears, prunes, or figs, are all good.

Tasty Dressing for French Beans. — String one quart of beans, and boil in salted water until tender, then drain off. Melt one ounce of butter in a stew-pan, and thicken with flour, add a teaspon-

ful of chopped .parsley, a teacup of good well-flavored white stock, pepper, salt. Place in the beans and simmer gently ton minutes. Beat up two eggs with a little milk, stir into the beans, do not boil. Dish quickly, and squeeze a little lemon juice over before serving. Chicken Rissoles. —Rub a quarter of a pound of cold boiled potatoes through a sieve, stir in a tablespoonful of milk, half an ounce of dissolved butter and a well-beaten egg. Mince half a pound of cold chicken, stir into the potato mixture, season with pepper, salt and a little grated lemon peel. Form into rolls, sprinkle with breadcrumbs, and bake in a moderate oven for about half an hour.

Onion Soup.—Put a quarter-pound of butter in a. stew-pan with six large white onions cut to slices; let them fry a nice brown; add six crushed cracknells, pepper to taste, and a quart of boiling water; let simmer for 15 minutes and serve.

Fruit- Pyramid.—A fruit pyramid is an easily prepared dessert and calls only for preserved fruits, lady fingers, and whipped cream. Draw all the superfluous juice from two or three preserved pears, an equal number of peaches and plums, and a few spoonfuls of preserved cherries and strawherries, and pile them in a pyramid with a circle of lady fingers and rosettes of whipped cream. Flavor the whipped cream to taste. Cream Puffs. —Put into small pan on the range half a cup of butter and one cup of hot water and bring to the boil. Stir in gradually a cup of sifted flour, take from the fire and! set aside to cool. Mhen cool stir in three eggs, one at a time, without first beating them. Pulverise two thimblefuls of lump ammonia and mix it well with the batter. Drop the mixture by the teaspoonful on buttered tins and bake in a hot oven for 20 minutes. Do not open the oven doors while baking or the puffs will fall. Creani Puff Filling.—" When the puffs are done, and cool cut in half and put in this filling, which shold he made and allowed to get cold before using. Beat, an egg light with half cup of granulated sugar and a cup of sweet milk, and a tablespoonful of cornflour rubbed smooth with a little cold milk. Boil, stirring constantly until thick and smooth, take from the fire and flavor with vanilla, and set aside to cool. Beefsteak Pie. —Cut two pounds of round steak into small son ares. Cover with cold water and cook tender, very slowly. Cut two veal kidneys into cubes, and (if you can get it) a sweetbread. blanched by throwing it into cold water, after par-boiling it. Drain the liquor from the beef, and let both get almost cold. Make a good gravy by thickening this liquor with a tablespoonful of butter rolled in browned flour' seasoning well with kitchen herbs, onion juice, salt and pepper. Let it simmer two minutes. Arrange the beef, kidneys and sweetbread in neat layers in. the dish, interspersing these with a dozen small oysters.' Pour in the gravy, cover with a good crust, half an inch thick, and cook, covered, one hour 1 ; then brown. Broiled Rabbit.—Skin and clean the rabbit, remove the head and open it from end to end on) the under side. Wipe' it inside and out with a damp, cloth, and lay it open oh, a greased gridiron. Oat gashes across the back that the heat may penetrate to the thickest part. Broil; over a clear fire; turning often. It should cook for about 20 minutes. Transfer to a hot disk, rub with butter, sprinkle with salt, and pepper, and serve.