SOME TRIED RECIPES.

Dominion, Volume 6, Issue 1848, 6 September 1913, Page 11

SOME TRIED RECIPES.

Tho following are a few well-timed simplo'recipcs which may prove useful to housewives: — . • BREAKFAST EGGS. Four eggs, half a pint of milk, one dessertspoonful of flour, pepper, salt, nutmeg, one ounce of butter, ono teaspoonful of chopped parsley, and breadcrumbs. Boil tho eggs hard., peel and slico them, melt tlio butter in a stewpan, stir in tho flour, copk a littlo, moisten with the milk, and let it boil for five minutes, stirring all the time. Stir in tho parsloy, seison to taste, and ke6p hot. Fill a buttered piedisli with alternate layers of egg slices, sauce, and breadcrumbs, and when full pour over any sauce that may be left. Cover with breadcrumbs, add . a few bits of butter on the top, and bake for 20 minutes. Serve hot. - SAVOURY POTATOES. Peel a number of large potatoes, cut them in halves, and remove t'lie centre from each one. Fill these with fino minccd meat of any kind, seasoned to suit taste. Put the halves together again, and well bake the potatoes. Baste them with dripping, and serve them .with gravy. DUTCH SOUP. ; Have six breakfast cupfuls of a light white stock mado from water and; say, a knuckle of veal; "When washed, the knucklo is put on'with two quarts of water (eight breakfastcupfuls), and after being boiled for threo or four hours is strained. As stock generally reduces itself in boiling, I have allowed for this in the making of tho soup. Put tho strained stock into the soup-pot, and, when boiling, add a teacupful of carrot cut into meat dice, and a small teacupful of cucumber similarly prepared. Boil these for half an'hour in tlio soup, and at the end of twenty minutes add a teacupful of shelled peas, giving them ten minutes. Now mix a tablespoonful of flour with a dessertspoonful of salt, a good shake of popper, and a dessertspoonful of butter; ' gradually add to thoso a teacupful of milk, and stir into the soup; , and then bring through tho boil. To further improvo the soup mix, if desired, one or two yolks of eggs with a teacupful of crcam or milk, and pour, over them some hot soup. Remove the soup to tho side of tho fire, and stir in theso ingredients. The soup; must on no account bo boiled after the addition of tho eggs, as it might curdlo them. It should, of course, be brought to boiling point. INDIAN EGGS. Required; Six poached eggs on nicely fried slices of bread. For the sauco: One small onion, ono ounce of buttor, or dripping, ono tablespoonful of currypowder, ono teaspoonful of flour, ono pint of milk. Slice tho onion very finely, melt tho butter in a saucepan, put in the onion, and fry it a pale brown; then ajld tho flour and currypowder, and fry again for about four minutes. Add the milk gradually, taking care to mix it in smoothly, and bring tho sauco to tho boil, stirring it all tho time. Next allow it to simmer for 10 or 12 minutes, and then strain it over the poached eggs.