RECIPES.

Gisborne Times, Volume XXX, Issue 3452, 17 February 1912, Page 4

RECIPES.

Tomato and Macaroni Mould.—Boil half a pound of macaroni till tender, but not broken; strain, and cut into lengths which will fit a plain round mould. Line the mould with it, arranging the top by bending the macar roni in a spiral form. Fill the mould with a mixture made of one pound of tomatoes, one pound of mushrooms, and a quarter of a pound of grated cheese, all pounded together with four ounces of butter and the yolk of an egg. Season with a teaspoonful of salt and a grain of red pepper. Put a paperround the mould, leaving two inches standing above the edge of mould, and steam for an hour. Turn out, and ornament with very small tomatoes on the top, and serve with mushroom sauce round it. Tomato Rarebit.—Put into a small saucepan a piece of butter the size of an egg, melt it, and add to it two sliced tomatoes. Stir these till they are hot all through, take them off the fire, add two tablespoonfuls of grated cheese and a pinch of cayenne pepper ,a pinch of salt, and the yolk of one well-beaten egg. Stir for a minute or two over the fire,'and turn them out on a round of buttered toast. Baked Rhubarb Pudding-—Butter a pie dish and cover the bottom of it with a layer of white breadcrumbs, then place a layer of rhubarb cut into pieces one inch long, and scatter a teaspoonful of moist sugar over it. Fill the dish with alternate layers of breadcrumbs and rhubarb, not forgetting to add sugar. The last layer must be breadcrumbs. Scatter some little bits of butter on the top, and bake in a moderate oven for one hour.

Stewed Fillets of Fish with Tomatoes. —This forms a very dainty breakfast dish. For cooking it take some small fillets of fish, and after sprinkling with salt and pepper roll them up neatly. Then place the fillets in a stewpan with one and a-lialf teacupfuls of milk and a teaspoonful of butter. Stew the dish for 10 minutes. When the fish has cook them for five minutes. Next dish whole tomatoes, previously wiped, and cook the mfor five minutes. Next dish the fish on a hot ashet, with the tomatoes forming a nice border around it. Place a little sprig of parsley on ealch tomato. To the milk left in the stewpan thicken with one dessertspoonful of moistened flour and season. Stir until it boils, and then pour it over the fish. Not only is this a very palatable dish, but it is also quite an attractive one, if tastefully arranged. Liver, Bacon and Tomaoes.— Take some thinly-cut slices of bacon, slices of liver a quarter of an inch thick, one teasponnful flour, salt, pepper, kitchup, one teacupful water, one or two tomatoes. Wash and dry the liver and cut in slices; mix one large teaspoonful flour with salt and pepper; dip the liver in this. Have ready a piece of fat bacon for each piece of liver, and a slice of tomato. Heat a frying pan, put in the bacon, and fry till slightly crisp: lift out and keep hot. Put the slices of tomato in the pan, heat through, remove from pan, stir in the flour, brown slightly, add water, about one teaspoonful ketchup, and more seasoning if necessary. Stir the sauce until it boils, simmer while the liver, bacon, and tomatoes are being neatly arranged; pour round, and serve hot. Mutton kidneys can be treated in the same way, and make a delightful breakfast dish.

Eggs in Tomatoes.—Required : Eight eggs, four large tomatoes, one ounce of butter, one teaspoonful of chopped par- • sley, four pieces of buttered toast, salt and pepper. Stalk and wipe the tomatoes, cut each in half roundways, and j remove a little of the centre, taking I care not to break through the skin. , Sprinkle each with a little salt and pepper. Place the cases of tomato on I a greased baking tin, break an egg into, j a cup, then slip it into one of the halves lof tomato. Put a small piece of butter on the top of each egg, and bake until the white of the egg is set. Poached Eggs with Stewed Tomatoes. —Poach cai-efully the number of eggs required, and, after placing on hot buttered toast, put eggs and toast on a ' hot ashet. Now wipe some small tomatoes, and stew them for five minutes in a little butter, pepper and salt. Make a border of the tomatoes round the poached eggs. This provides a dainty and appetising breakfast dish. I Rhubarb and Ginger Jam.—Wipe and cut up -J-st of rhubarb, and have handy I |st of sugar. Place a little of the rhubarb in a large basin, then add a sprinkling of sugar, and so on, in alternate layers, until the quantities are used up. Allow the ingredients to ! stand overnight. Following this, cut up finely lib of crystalised root ginger • (6d per lb). Then put everything into a preserving pan, and boil for half an hour. Pour into jelly cans, and cover when the iam is cold. • Rhubarb Tapioca.— Rhubarb is now well in season, and this is a delicious and simple way. ofi cooking it. Required : One teacupful of tnpioca, 11 pint of water, tbe juice of a lemon, a few grains of salt, about d small bun-. j dies of rhubarb, 4oz castor sugar.. I Crush the tapioca as finely as possible, j Wash it well, and soak overnight in half the water. Next turn the soaked tapioca into a double saucepan, if pos- | sible add the rest of the water, and let it boil gently until the tapioca is quite s?ft and transparent.

Almond 'Puffs.-—Take one ounce each of wheaten flour and ground almonds, two ounces of butter and castor sugar, 10 drops of essence of almonds and one egg; melt the, butter, add the egg, dredge in the ; Hour and the essence of almond, beat the mixture well, put into buttered cups and bake for 20 minutes. Bakowell Tart.—lngredients: A strip of good pastry, two tablespoonfuls jam, two ounces butter, two ounces sugar, two ounces flour, half a teaspoonful baking powder, vanilla flavoring, water icing. Method; Line an oval plate with the pastry and spread this with •the iam. Prepare the sponge mixture by beating the egg and sugar thoroughly until quite thick, and adding the flour and butter melted, also the baking powder and flavoring. Place this mixture over the jam, and put into hot oven and bake for twenty minutes. Prepare the glace icing by adding half a tablespoonful water .to two tablespoonfuls icing sugar, place in a pan and stir until smooth and warm. Pouiover the middle of the tart and serve hot or cold.

Fig Pudding.—lngredients : Quarter pound breadcrumbs, quarter pound beef suet, quarter pound sugar, quarter pound figs (tw ; o ounces sultanas, one ounce citron peel, one. ounce almonds—optional), one ounce flour, two eggs, a little baking powder. Method: Chop the suet very finely, also the figs and almonds and citron peel, and then mix all the ingredients together thoroughly. Place in a greased mould and boil for two to three hours. If the mixture .is too stiff add a little milk, ,or the pudding will be tough and solid. Serve this pudding with white sauce. Ragout of Ox Kidney and Boiled Spanish Onions. — Ingredients: One pound ox kidney, salt and pepper, half pint stock, 2oz butter, one teaspoonful cornflour. Method : Cut up the kidney into neat pieces, and fry them in the butter until brown; add the stock and seasonings, and allow to simmer, for fifteen minutes; thicken the gravy with the cornflour, and serve hot with sippets of toast. Boil the onions for one hour in plenty of water. Swiss Fig Pudding.—Cut off the stem ends of half pound stewed figs, and chop to a paste; add one-lialf teaspoonful of pulverised cinnamon, onefourth teaspoonful of salt, and beat all together; then pour on one pint of boiling water; bring this mixture to the simmering point, adding one-fourth pint of sugar; then stir in two rounding tablespoonfuls of cornflour, wet with a little cold water, and boil five minutes; pour into a mould, chill, and serve with sweetened and flavored milk or plain cream.

Tomato Soup.—Place in a stewpan a quart of tomatoes with about a pint ox water, or sufficient to cover, stew till tender, then strain through a fine sieve and return to the pot. As soon as it comes "to a boil put in a pinch of soda and have ready a quart of hot boiled milk, after adding the soda. Season with salt, pepper and a spoonful of butter. Serve hot. Tinned tomatoes may be used if desired. Haricot Beans: Instead of soaking dry beans overnight, simply wash them n ‘cold water, pour this off, add one teaspoonful of carbonate of soda and cover with boiling water. Let stand for fifteen minutes, pour off and rinse well with hot water. Now add enough to cover the beans, put over the fire, and when the water boils, add more boiling water. Never put could water mi beans which have once been heated as it will harden them. The salt should be added an hour before the beans are done. Beans treated in this manner will cook in about half the time required when soaked overnight. A few minutes before the beans are to be served, add pepper to suit the taste, and more salt if needed. Stir in half a cupful of rich sweet cream for every one quart of cooked beans and serve.