SELECTED RECIPES.

Dominion, Volume 1, Issue 67, 12 December 1907, Page 3

SELECTED RECIPES.

A. Wellingtpn lady who has collected some excellent and well-proved recipes has kindly allowed .us to publish them. Tho followi lg recipo' for barley water ,comes from Edinburgh Club, where, as in many of tho English clubs, it is a popular drink. BARLEY WATER. Rinso Jib. of pearl barley in cold water, and put in a jug with tho 'thinly cut rind of throo lemons, i'our on it 2 quarts of boiling water, then add tho juico of four lemons and sugar to tasto. . CHUTNEY. 1 .Two lb., of fruit, apples., or grcon gooseberries ; l-Jlb. of raisins chopped lino; Jib. of moist sugar; jib. of salt; loz. of garlic chopped fine; loz. of cayenne; loz. of allspice; loz.-of ginger (ground); 1 bottlo of vinegar.,

Stew fruit and raisins, sugar and vinegar slowly for two or three hours—then stir in other ingredients and plaoo in a stone ;ar. Stand tho jar in a saucepan of water, and let it cook for about a week which darkens tho colour. . The chutney is better Kept as long as possible, but can bo used at once.' INDIAN CHUTNEY. , < Four lb. of apples weighed after pcel'xl and cored; lib. of seeded raisins; 21b. of small raisins; 4!b. of moist sugar; Jib. <;f salt;,4oz. of pounded or grounded ginger; loz. of garlic; 2oz. :of chillies ; pound both the latter in - pestle and mortar; 4oz. of mustard; and two bottles of white vinegar. Cut tho apples up small, put on dish and sprinkle with the salt, leave them ono night standing, then boil them ill ono bottlo of vinegar but not to pulp, put them to cool. Boil tho sugar in another bottle of vinegar, until it is a thick syrup. When cold add ingredients as directed. When bottled and papered down stand on kitchen mantel-piece,'where it will liavo lire to dry it, for six weeks. . ' SWISS.SAUCE.. Half dessert-spoonful of flour; juico of ono lemon; pepper and salt; three gills of cream. Blend the flour in the smallest quantity of butter necessary; boil up tho cream; stir in tho flour; pepper and salt; boil ten minutes; stir in the lemon juice and serve. FRENCH MELTED BUTTER. One heaped-up tablespoonful of flour; half a pint of water; of butter; 1 tablespoonful of lenibn-juice. Blend tho flour in a little of tho water (cold); boil up tho rest of the water; and when' boiling stir in the flour; then add tho butter, stirring, all the timo; then add lemon juice. The quantities must not bo guessed at or tho sauce will bo spoilt. Two tablespoons of crepm added at tno last minute will mako the sauce a surprise. LETTUCE MOULD. Wash some lettuces, throw them into boiling water with some salt; boil them until they are quite tender, drain them well; next chop them very fine. Now put an ounce of butter in a saucepan; when it is melted put in the lettuco and add three tablespoons of cream or gravy, season with pepper and salt. Next beat the yolks of two eggs, stir them well into tho lettuco and let it get cold; then whisk two whites of eggs to a stiff froth, add it to the cold lettuco; mix very thoroughly: put tho mixture into a' well-buttered mould or caketin; press it down well, and steam it for half an hour; turn it out; dccorato with fried sippets or slices of hard boiled eggs; servo with brown gravy or yellow sauce.