TESTED RECIPES.

Auckland Star, Volume XXXVI, Issue 45, 22 February 1905, Page 10

TESTED RECIPES.

MAYONNAISE SAUCE Put the yolks of two ego* 5n " soup dish or bowl: beat few *, col * saltspoonful of salt, and * drop S ix tablespoonfuls of oHy! * a few drops of lemon A S ready for use. Where a .*• of dressing is needed add mo?* HTfe eggs will nold a pint of oil pr ovsa £ add a little vinegar now and t^^i FIG PUDDING. Half a pound of figs and half a of suet chopped very fine; add 5aJ? pound of breadcrumbs, a quarter of 1 pound of moist sugar, a pinch . O f.«i? and the grated rmd of two lemon* ml well; wet with one egg, well beaten" a little milk Steam for in a buttered basin. Serve with sweet sauce. Tv* LEMON PUFFS. Beat the juice of a lemon with hall a pound of finely powdered sugar add ing as you beat it the white of an ecJ whipped to snow; when well beaten, add three eggs and a rind of a lemoa finely grated, beat again till well mixed, titrew some sheets of paper with sugar drop the mixture on them, sift a little sugar over, and bake in a brisk oven. BEEF CAKES. Pound some beef that is underdone with a little fat ham; season with pen. per, salt, and minced eschalot; throvj; in a handful of breadcrumbs, a. tablespoonful of chopped parsley. Sfix.tb. gether with a beaten egg, and make into small cakes with floured fingers, and fry to a golden brown colour; drain mud dish. Gravy may be served with the cake if approved. A PRETTY LUNCHEON SALAD. On individual salad dishes arrange t little nest of the inner leaves of lettuce, and on these or this narrow strips of the white of a hard-boiled egg placed rar wise of a circle, like petals of a big daW Rub the yolk of the egg through a eolan! der, and heap the yellow granules in. the centre of the daisy, crowning it -with « spoonful of mayonnaise dressing. NUN'S BUTTER. Wash, by pressing under water, -t quarter of a pound of butter; beat to a cream, and add gradually half a pounl of powdered sugar. "When very light drop in ib? white of one egg, heat forlba minutes, and the second whit* and beat for fivo minutes again. Put the mixture m the =erving dish, dust it with, jrited nutmeg. and stand on the ica. Serve this sauce with dumplings or hot-pod* dings. H| TOMATO SAUCE. Take six or seven tomatoes and cook slowly until quite tender, with the addition of a half-cup of water, two cloves, a tt-aspoonful of mixed herbs, two teaspoo»:fuls parsley, and a half-teaspoonfal of peprika or a tiny piece of pepper. Pry a tabiespoonful of chopped onion in & tablespoonful of butter until yellow; add a heaping tabiespoonful of flour, stir until smooth, then add to the tomato. Cook gently for ten minutes, add half a teaspoonful of salt and strain over the chops. . ' , . NORWICH PUDDING. , Required: Six ounces of stale bread, three-quarters of a pint of milk, three eggs, two ounces of butter, one-ounce of caster sugar. Boil the milk. "Pat in the bread, broken small. Simmer till it is soft. Beat it finely with a fork. Add the sugar and le-mon-rinds. Well grease some small cups or moulds. Beat up the eggs: add them to the mixture. Put in the moulds. Bake in a moderate oven over twenty to thirty minutes. Turn them out, and serve with butter and sugar, stewed fruit, or jam. PICKLED MUSHROOMS. These should be kept in a cool, dark place at least a month before using. Peel the large caps (but not the buttons), measure, wash carefully, but thoroughly; aift drain. To four quarts allow one-half a saltspoonful of cayenne, one clove of garlic, one tabiespoonful of broken mace, one-half tabiespoonful of whole cloven and half a teaspoonfnl of salt. Put the mushrooms in an earthen jar in layers, sprinkling them with the seasoning, cover with boiling vinegar, and seal.