RECIPES.

Gisborne Times, Volume XXX, Issue 3446, 10 February 1912, Page 4

RECIPES.

Melt a piece of butter the size of a walnut in a small stewpan over a slow fire, skin a medium-sized tomato, cut it into small pieces, and allow it to cook. AVhen it has become quite soft, shred about 2oz or 3oz of cheese into it, stirring it gently until the tomato and cheese are thoroughly mixed together, about the consistency of thick cream. Add a good pinch of salt and a sprinkling of pepper. Have ready a piece or two of dry toast- upon a very hot plate, pour the mixture from the stewpan over it, serve and eat at once. The same mixture may be eaten with hot mashed potatoes instead of being served on toast-, if preferred.

Barley Water: One desertspoonful of pearl bailey, a strip of lemon rind, sugar to taste, and a quart of boiling water. Mix a dessertspoonful of barlev with a wineglassful of cold water into a smooth paste; pour this into a stewpan containing one quart of boiling water and stir over tne fire for five minutes. Flavor with lemon and sugar, either or both, acocrding to taste; allow the mixture to cool, and strain.

Coffee Ice Cream : Take half a pint of strong, clear, and .freshly-made coffee, six .tablespoonful of castor sugar, the yolks of six eggs, and half a pint of boiling milk. Stir this over the fire until it thickens, then add a pint of cream, and let it cook for ten minutes, but on no acount must it be allowed to boil. When cold pass it into the freezer and freeze in the usual way. Chocolate Sausage: Grate three cakes of sweet chocolate; mix in half a pound of confectioner’s sugar; set over hot water, and, when partly melted, stir in two eggs, yolks and whites. Beat well, return to the fire and continue beating over water till the ingredients are well blended. Then stir in a quarter of a pound of blanched almonds. Set it off the fire to cool, and when it can be worked mould it in the shape of a sausage, and wrap in oiled paper. Cut it next day.

French Tarts: Make a puff paste and cut it into squares, turning .the .corners over, and make on tins. Make a lemon jelly with one lemon, using the juice and grated rind, one tablespoonful of water, ‘ half a cupful of sugar, one egg beaten light, and one teaspoonful of butter, one tablespoonful of gelatine soaked in cold water and added. Cook gently for ten minutes. When cold, fill.

Ginger Beer: Take four gallons of cold water, loz hops, 310 sugar, 2oz whole ginger, loz yeasty Put water, hops, sugar and ginger into a pan and boil slowly for twenty minutes, strain into a basin and cool. When the liquid is tepid add the yeast, which has been beaten with a little sugar till liquid, let it work for two or three days, bottle and cork. Keep back any sediment there may be in the basin. Home-made Ginger Beer: Take soz of bruised ginger and boil it for half an hour in one gallon of water, then add 51b of white crystal sugar, four fluid ounces of lemon juice, 4oz of honey, and three and a half more gallons of water. Strain through a cloth.. When cold add the white of one egg and a quarter (fluid) ounce of essence of lemon. Allow to stand for four days, then bottle.

Lemonade: Add to the juice of a dozen lemons the grated, rind of six and let stand several hours or over night. Make a syrup of four teacupsful of sugar with just enough water to make it smooth and thick. Let cool and then add to the lemon juice, stirrin gthoroughlv. A tablespoonful is sufficient for' a‘large glass, adding iced or cold water.

Tomato Paste.— Required : Three large tomatoes, three ounces of each grated cheese and bread crumbs, half ounce of butter, Half an onion (chopped finely), cayenne and salt to taste. Peel the tomatoes, and mash them in a saucepan , with the butter and onion. When cooked add the eggs, and stir till thick. Season highly,. and when off the fire stir in the cheese and bread crumbs. Pour into pots, and use for sandwiches.