TESTED RECIPES.

Auckland Star, Volume XXXVI, Issue 33, 8 February 1905, Page 10

TESTED RECIPES.

POTTED VEAL AND HAM. Required: Half a pound of veal Wit a pound of ham, two cloves, two alisS» one blade of mace, a small strip of hr» " rind, two bay leaves, two anchovies, o two teaspoonfuls of anchovy sauce, salt and pepper, melted butter. Scrape ♦>. veal very finely. Thickly butter the !»! side of a stewing jar; put in the and ham. tie all the pieces up in piece of muslin; put them in the jan»Jt a the meat, cover tbe jar tightly, and either place it in a cool oven or on a cool part of the stove and leave it for about three hours. Then take out the spice* put the meat, in a mortar with the an' chovies or anchovy sauce, and pound them well. Next rub all through a^e sieve, then add to the meat enough clarified butter to make it into a goft smooth paste: season it nicely with salt and pepper, and work it in the-mortar till it is quite smooth. Then pness it into clean, dry jars, and when cold eever them with clarified butter. If chicken and ham, or beef, can-be used ia the same way. m s APPLE FRITTERS. Pare and core nice cooking apples, but ones that will preserve their shape; pit in slices third of an inch thick; sprinkle with sugar and nutmeg; let stand.an hour, then dip in batter madu of egg aad cracker crumbs; fry tender in hot fat;j serve hot. SCOTCH E3G3. Cook together one-third cup each of sweet milk and bread crumbs; stir into a cup of cooked minced bam and one raw egg. Break shells from six hardboiled eggs; dip in above mixture and fry in boiling fat for ten minutes. Se». son with salt and pepper. FRIED CHICKEN. Clean" and joint, soak in salt, water two hours, drain free as possftle of water, roll each piece separately in flour or half flour and fine meal; place in boiling hot fat. enough fat to come up around the pieces; this is one secret of thoroughly cooked tender brown nicely on both sides. Let cook slowly for 20 minutes, having the skillet closely covered. Remove to flai, hot platter. Ponr off most of the fat; brown a tablespoonful of flour in the remaining fat; make a gravy by pouring in a pintof sweet milk and half as much hot water; season with salt and serve hot. CHOW CHOW. Make a strong brine, and from time to time drop in tender bean pods, onions, cauliflower (pulled apart), both green and ripe tiny peppers, small green tomatoes, cucumbers, and nasturtium seeds. When ready to bottle, put in fresh water, cook for fifteen minutes, then drain and boil for another fifteen minutes in the following dressing:—Mix one-quarter of a pound each of mustard and turmeric with sufficient cold vinegar to form a smooth paste, then add to it three cup-'i fuls of brown sugar, one-quarter of a pound each of celery seed and white mustard seed with one quart of vinegar. Seal '■ in medium-sized bottles or jara.