RECIPES.

Gisborne Times, Volume XXXIII, Issue 3715, 28 December 1912, Page 9

RECIPES.

COTTAGE CHEESE

This can be made with little trouble. Put sour milk in a pan and set at back of stove until curds and whey are separated; pour cold water on tlie whole through a. fine strainer; the curds will remain; rub in a little cream and salt butter, then press into ball shapes with the hand. These are delicious served with salads and fancy dishes. •* * i. MOSCOW MINCE. Take the remains of any-cold meat, add to it any remains of cold bacon or ham, and cut up into very small pieces. Add pepper and salt to taste, a little finely chopped onion and parsley with a tablespoonful of vinegar. Fry all together in a Uttlo dripping, and serve on squares of buttered toast. * * ! •> ONION DUMPLINGS. Chop very finely ia quarter of a pound of suet and a quarter of a pound of onions, add half a. pound of flour and’ a pinch of salt and pepper. Mix all together with a little milk, make into small balls, and boil for half an hour in any stock available, j These dumplings are excellent with stewed rabbit, and can be boiled with the rabbit of desired. * * * KIDNEY PUDDING.

Cut the hard core out of an oxkidney. Divide it into pieces about one inch square, season with salt and pepper, and add a little minced onion and chopped beef suet. Make a paste of three-quarters of a pound of flour and half a pound of dripping with as much water as required. Roll the paste out, line the pudding basin, and put the meat, etc., in. Add a teacupful of water, and cover with the pasts. Plunge into boiling water, and boil for three hours.

* * # IMITATION JAMAICA GINGER

Take one pound of loaf sugar and boil in half a pint of water till it forms a, syrup. Then peel and cut two cucumbers into cubes and place in the syrup with one ounce of root ginger, bruised. Boil till the cucumber cubes look clear. Then placo on one side for twenty-four hours. Strain and boil the syrup again, then return the pieces of encumber and ginger, and boil for one hour. Repeat this process on the third day. Then take out the cucumber and pot in the usual wav. Vegetable marrow may be used instead of cucumber.

MUTTON BROTH. The dish is simple, hut very nice if well made. _ Cut up a neck of mutton (according to the family—three pounds will be enough for four people, six if more), and put it into a saucepan, with enough water to cover. When it boils, skim well, then add all kinds of vegetables and a teacupful of ■barley or tapioca or rice; add to this a bundle of sweet herbs and a blade of mace. Allow all to simmer for two hours, then, pass the whole through a sieve into a clean saucepan, then season to taste with “Borneo” or “Oxo,” and a handful of vermicelli if approved. Dish hot, and serve with a turee.i of toasted or fried bread.

MACARONI SOUP. Mix together three quarts of broth and one of gravy. Put into a saucepan six ounces of macaroni with a lump of butter and two. quarts of water, and boil until tender, then strain it through a sieve. Cut into pieces two inches long and add it to your "'soup. Boil it up for ten minutes, then put the crust of a French roll (well baked) into the tureen, and pour tlie soup ovfr all.

BATH ROLLS. Warm two ounces of butter in some hot milk, and add three tablespoonfuls of table beer yeast (it must be quite sweet and not bitter), put into this a pinch of saffron, which boil in a little milk; add a tablospoonful of sugar; put this into throe pounds of dry flour, set it to rise for half an hour; then knead it sufficiently and make it into cakes, which should be baked in a quick oven.