USEFUL RECIPES.

Auckland Star, Volume XXXVIII, Issue 151, 26 June 1907, Page 8

USEFUL RECIPES.

FRUIT TRIPLE.

Cut six- oranges, into thin slice* », . removed all pith, slice six baS^ I ** cut up a pineapple in the ssunTS" moving all black specks. Ttm%?> * does well for this. Pl ace it *•

BRAZILIAN STI_W. 1 •'

Cut up a few onions, tomatoes _„_ carrots, have ready 2 lb. of shS j*g cut into pieces about 2 incheslol dip each piece into vinegar. Pn? 5* vegetables and meat, pepp er _!_ th « into a saucepan withcuS "" et them simmer by the firS fe* four hours. There will be nwl gravy, and the meat will be S^g

BANANA" PIE.

. Make a white ctstard with '**„■ Ms of corn star<h wrt fa JS*W water to d^olve.^llo^cVofc 1 * one-third of a cup of butter: BtfrSfX ther in an earthe\ __ h a__ '' °^ X en~ ? gb boDing ' m £ ?££ custard. Add the .uln bananas, and press a sW tS_ -th one crust and

APPLE IR"G"T£Rs. "'■"

Bub two tablespoonfds of flh ur ,-„, a paste with a little mik & *S a flavouring of sugar whites of two eggs to froth Ij mix with the above,- -thhadn .. *.** of minced apples and vi _+ T^,*;. COUple • Drop with a dLert 7sMm&, lard, and fry to a sides. Drain on kitchen pW^^T paper d'oyley. '. 01 -*

POTATO FBITTJBs.

Beat up a couple of "flofc „,,■,,*,_. with a fork, and stir in WJRS? whole eggs and an extra y A S? little lemon juice or shiny afl '_■*_-. beat until light, fry Wy sides, and sprinkle with su**' ' =?—'

TOMATO sod_^!'.;;:*"

Choose a dozen ripe tomxes op » large, only tSn, put pan with a pint;«f good beeto ££ stew gently until they- are !&£ 'AA? then pulp through a tam__a o t]j or *■?!, Sie T- < L and - after ' with a httle ginger, cayenne. n d .alt according to taste, add> tvquarts of good beef stock, and boil *o\ \-"*hen it boils add two ounces'-of jrttalip£gt c in small stars, rings, etc., or & same ' quantity of vermicelli; boil forrVenty minutes, and serve hot. Some-. raoj jjj like the soup flavoured with ga;. jwhich case half a clove may be adj to the tomatoes when first put; on'to ew and the Boup may generally be by adding a very little vinegar, sprig of thyme. '/, '-...- . | —

' FBIED JERUSALEM ARTICHPKIr'-

j Choose large artichokes, peel and sir ■ rather thinly, oneat a time,letting the i fall at once into salted water, or the , will turn black. Have a pan of fryin, - ; fat ready on the fire. When a faim i smoke rises from it, drain and dry thii' artichokes welKin a. try,: as you would potatoes. Tirain oiFpipeß and serve. ■■ J -r' —— V •