RECIPES.

Gisborne Times, Volume XXX, Issue 3556, 22 June 1912, Page 4

RECIPES.

SCOTCH SCALLOPS.

Cut away the fat and any skinny portions from about one pound and a half of steak and mince- it finely, seasoning with salt and pepper, add a scraping of onion. Melt one ounce of butter in a stewpan, put in the mince, and stir it frequently to keep it from getting into lumps. In about eight minutes dredge it with flour and pour upon it a little boiling stock. Allow to simmer for a few minutes longer, then serve very hot with pieces of toast. VEAL SOUP.

Required: One pound and a half of scrag of veal, two ounces of macaroni, one carrot, one onion, li-'oe pints of water, half an ounce ot butter, -pepper and salt. Have a scrag of veal, ox - , better still, a knuckle, if you can afford it, for this soup. Place all in a saucepan, add the cold water, bring to the boil, and skim thoroughly. Let the soup simmer for three hours. Throw the macaroni into boiling water and cook till tender. Cut into pieces one inch long and add a little butter. Strain the soup from the meat, season to taste, add the water in which the macaroni was boiled with tho pieces of macaroni. Serve grated cheese with this soup. AIINCED BOILED MUTTON. Alake some white stock from the hones, skim and thicken with flour. Add, and bring nearly to boiling point, hut no account boil, the minced meat a teaspoonful each of finelychopped lean ham or bacon, and lemon peel, the juice of half a lemon, and two tablespoonfuls of cream. Alilk can be used instead, but more will be required. The gravy should Ire nice and thick, not sloppy. Serve with sippets of toasted bread and slices of broiled bacon. AIARMALADE PUDDING. Alix the following ingredients all ot the same weight. Six ounces of suet, chopped, six ounces of marmalade, six of beaten eggs, six ounces of fine breadcrumbs. Alix the whole. When ready together, pour all into a well-buttered mould, sprinkled thickly with brown-•■sugar (this gives a golden color to the pudding). Put the mould into a pan of boiling water and allow all to simmer for three hours. It should stand for ten minutes before removing the cloth. It will then turn out to perfection. Dish and screen with caster sugar.