RECIPES.

Gisborne Times, Volume XXXIII, Issue 3711, 21 December 1912, Page 3

RECIPES.

TRY THESE PIES

SHEEP’S HEAD PIE

Take the meat off the head and trotters, cut into neat pieces, and lay aside to cool. Put the'bones on afresh with some cold water, a little salt, and a small bit of carrot and a turnip, and seasoning to taste. Boil rapidly for two hours, or until the water has reduced to a pint or so of strong stock. Strain it, and allow to cool. * * - MEAT AND POTATO PIE. Boil and mash some potatoes with a little milk, some beef dripping, salt, and pepper. Line a greased dish with this mixture, pressing it against the sides like a wall. Lay in scraps of cold meat of any description, either minced or in slices, one teaspoonful of ketchup, a little bit of dripping, and so on to the top of the dish. Bake one hour. * * # SAVOURY VEGETABLE PIE. Clean, peel, and cut into small pieces a good-sized onion, carrots, turnips, a stick of celery, and a handful of peas. Cook in a little water until nearly tender. Drain and place in a pie-dish. Skin and cut up a tomato, and add, also, a hard-boiled egg cut in slices. Season to taste. Add 1 tablespoonful of ketchup and I teacupful of water or stock. Cover with a short crust, and bake in a good oven for half an hour. » m ’ * RICE AND AIEAT BALLS. One cupful of cooked rice, one cupful of finely-chopped cold pork, one

chopped apple, a little chopped sage, a pinch of salt and popper, half a cupful of milk, one egg, and two tablespoonfuls of butter. Boil, milk,asadd meat, rice, and seasoning; when nearly cold add the beaten egg. Shape in balls, dip them in milk or a beaten egg, cover with breadcrumbs, and fry in boiling fat; pile up on garnish with parsley. .

MINCE PIES. (1) For every pound of mince allow a breakfastcupful of grated grown bread, a little chopped onion, pepper, and salt to taste. Cook in the, usual way, and put into a pie-dish. It may then be covered with paste, or put in an oven till crisp on top. (2) For every pound of mince allow a. breakfastcupful of grated white bread, Jib of minced ham, pepper and salt to taste, and a little grated nutmeg. Put into a bowl, and mix well. An egg may bo added to bind it, but this is not- necessary. Put into a buttered mould and steam for 21 hours. This makes a delicious dinner for hot weather if eaten cold with potatoes. SAUSAGE BOLLS. One pound of sausages, three-quar-ters of a pound of flour, quarter of a pound of lard, two ounces of butter, quarter of a teaspoonful of baking

powder, ditto salt,-one egg or a little milk. Boil sausages for two minutes; let them cool, and take off skin; cut each in half. Mix flour, salt, and baking powder in a basin; cut lard or butter in it in small pieces; make into a light paste with a little cold water; flour, and roll out thinly three times. Cut in pieces five inches square. Put half a sarisage on each piece of paste, wet edge, and fold paste over, bringing join at top. Place on a greased tin; brush over with milk or egg. Bake in hot oven about half an hour.FRUIT ‘SALAD WITHOUT COOKING. Make a syrup with 4oz of sugar and a. quarter of a pint of water. When this becomes quite cold add to it a quarter of a pint of sherry and the same of any_ preserved fruit syrup; (strain in the juice ;.f one lemon. Then take four bananas cut in long strips, four tinned peaches and apricots halved, about half a dozen prunes, and a few grapes, raspberries, cherries and entrants. Arrange the fruit prettily m a bowl, pour in the syrup, and drop a few sweet almonds, roughlv chopped, over the*top.