TRIED RECIPES.

Gisborne Times, Volume XXXVI, Issue 3406, 9 August 1913, Page 4

TRIED RECIPES.

‘•Vivienne” is delighted with the number of really helpful recipes that have been sent her lately, and wishes to thank all those who so thoughtfully sent them. Will some more of her readers who have some tested recipes kindly forward them for publication, and thus aid in a good cause. DEVILLED TOMATOES AND HAM. (•Selected by a Parisian Expert.) Cut Some firm ripe tomatoes into rather thick slices, brush them over with oiled butter; spread with a little mustard, and sprinkle with pepper, sc.lt, and cayenne. Grill over a clear ti:e, and serve with grilled bacon or ham. ft * * SCOTCH EGGS. P.jil some eggs hard and shell when cold. Beat up the yolk, of a raw egg, prepare some force meat; roll the eggs in the yolk; cover with forcemeat and fry till brown. Serve with good gravy.

OYSTER SANDWICHES. Take 4 dozen rock oysters, stew in cream, with a very little lemon juice, salt, pepper, and cayenne to taste. When cold spread on Filin brown bread and butter. * * * SEED CAKE. i Soz butter, Soz sugar, 2 cups flour, 6 eggs, 1 teaspoon baking powder, carraway seeds to taste. Beat butter and sugar to a cream, then add flour and seeds. * * * ORANGE SHAPE. Grate the rind of 2 oranges, squeeze the juice; add I cupful of water, and 1 cupful of sugar. Put on to boil, thicken with a rittle arrowroot or cornflour mixed with milk. Pour into mould to set. ■* * * FRENCH PANCAKES. 3 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder; 1 teaspoon cream of tartar; 2 eggs and a little milk. » * ■* BEEF OLIVES. (By Mrs R. S., Whataupoko.) Get about 21bs steak. Beat it well to make it tender; cut it up into small pieces and fill with breadcrumbs,-but-ter, and a sprinkling of pepper and salt; flavor with thyme. Stew for one hour or more. * * • CHOCOLATE CAKE. (By “Lady Betty,” Childer’s Road.) Two eggs, 1 teacup of busier, 0-2-tablespoons of flour, 1 teacup of sugar, fib grated chocolate (unsweetened), and a small J- teaspoon baking powder. Place the chocolate in the oven to melt; cream butter and sugar; add chocolate and beaten eggs; stir in the flour and baking powder. Bake in a shallow cake tin or on patty pans. A few chopped almonds or vanilla essence may be added.