RECIPIES.

Gisborne Times, Volume XXXIV, Issue 3750, 8 February 1913, Page 4

RECIPIES.

NORMANDY CARROTS. ‘ Take a bunch of young carrots, wash them, and cut off their heads and points, place in boiling water for five minutes, then take them out. drain, and rub off the skin with a coarse cloth. Cut them into thin slices and put in a saucepan with a cupful of water, a little salt and pepper, and a piece of dripping the size of an egg. Cover closely and simmer for twenty minutes, shaking the pan occasionally. Mix the yolk of one egg with a cupful of milk, a dessertspoonful of chopped parsley, and a leaf or two of tarragon vinegar. Remove the pan to the side of the fire for a couple of minutes, and put in a tablespoonful or two of the liquid with the egg and milk, stir thoroughly, then pour the whole gradually into the saucepan. Stir till it thickens, then serve the carrots with the sauce poured over them. 1 SHRIMP SANDWICHES. Half a pint of shelled shrimps, a few grains of red pepper, half a teaspoonful of lemon juice, half a teaspoonful of anchovy .sauce, eight thiu slices of bread and butter. Chop the shrimps finely, put them in a basin with the lemon, anchovy sauce, and the red pepper. Pound these ingredients until quite smooth, spread between the slices of bread and butter, press well together, and shape as desired.

FRITTERS OF TINNED SALMON. This appetising dish can he made in a few minutes. It is a nice addition to the dinner menu. Open a tin of salmon (a flat one preferred), drain away the liquor, and turn the salmon into a basin. Beat it with a wooden spoon, removing all bones and skin, add two or more tablespoonfuls of sifted bread crumbs, a sprig of minced parsley, some salt, pepper, and four whole eggs. Mix. thoroughly. Put some butter or good dripping into a frving pan; when at boiling point, that is, when quite still, drop the mixture in from a tablespoon, and fry lightly on both sides. Drain the fritters on kitchen paper, and serve them piled on a hot dish garnished with parsley. Half a tin of salmon, with one and a half spoonfuls of bread crumbs and two eggs, will make six or eight fritters. If the remainder of the fish he turned out of the tin, and put in a cool place, it will keep until next day, but no longer.

ICED APRICOT PUDDING. Make an ice of rich custard, as usual. Then slice a dozen skinned •apricots, and simmer them in a syrup made of ten ounces of sugar, half a pin of water, and a glass of sherry until thev are dissolved, then pass them through a sieve, and freeze in the usual manner. The iced custard and the iced apricot water being ready line a pudding mould with a coat of icing a nine'll in thickness, and then fill the centre with the rich custard. Cover the pudding with the lid tightly, and bury it again in the ice until ready for dishing. Place the puddinp- upon, a china dish, decorate it with little moulds of champagne jelly, screen with whipped cream. Serve immediately.