KITCHEN RECIPES.

Te Aroha News, Volume V, Issue 267, 26 May 1888, Page 3

KITCHEN RECIPES.

Macjauokf Sour. —Take 4oz. of macaroni, one quart/ ot new milk mixed with one quart of water, one largo onion, quarter-pint of cieam, and loz. of crumb ot stale bread. Put the macaroni into the milk and water Avhcn boiling ; add tho bread, onion, and a quarter of an ounce of salt (-where used) : boil slowly an hour and aquarter; rub through a sieve twice, and return into the pan ; add moio seasoning, and tho cream ; boil it a minute. Serve with toasted bread .separately, (jlood without the cream. ! Ro vstj m; US'! i, at.— Roasting is a favourite way oi cooking meat, as the flavour i.s very good, but it is not economical. A joint rousted, in the usual way loses more weight than a joint of the .same size cooked in any other way. A laiiror lire is required and a &ieat deal ot attention. For roasting a joint, allow a quartet of an horn for each pound, and a quartet' of an hour over unless the |i)int is very thick, when twenty minutes tor each pound .should be allowed. Make up a good clear Hie and .sweep up i he health bofoio you put down the joint. It the liie should need making up, make it up at the back. Put the joint close to the iiie at Hint, and then draw it back. lia&te the joint hequontly, at leant twice in every quaitei ot an hour. (jM<m \\ Api'li, Tart,— Take 1 fib of good rooking apples, -jib of dates ; peel and coic the apples cut them tin .small, and put them into an enamelled saucepan, with the dates stoned and cut up. Let them stew together till quite soft. Add two tablespoon&ful of sugar, an ounce of butter, a tcaspoonful ot powdered cinnamon, and halt a tcaspoonful of ground ginger. Meat up smoothly, and turn out into a dish to cool. In the meantime proceed with the crust. Take ilb of flour, add to it 20/. ot castor sugar, a teaspoonful of Dowdcicd cinnamon, a .small toa&poonful of baking powder, and a quaiter of a pound of buttei. Tliis tart is best made in a .small o\al-baking tin the sides ot which areas straight as p nsible. An ordinary tart-dish slopes too much, besides which it is always moic dillicult to get an under-crust thoroughly baked in earthenware than in a tin. Mi\ the dough with the yolk of an eger and halt a teacupful of milk. It should be mi\ed dry enough to leave the sides of the ba-in q-ute clean. Cut the dough into three pieces. With one, rolled out to a thickness of a quaiter of an inch, line the bottom of the tin. With the second piece lino the sides, of the tin, welting the edged of the crust wheicit overlaps with a little milk. Fill the tin w ith tho stewed apple, and with the thiid piece of crn*t cover the whole. Trim the crust i nincl evenly where it joins the Miles, and notchitround. Bakcin a moderate oven for half an hour, taking care that the undfToi ust is thoroughly done. When baked loosen the tart from the sides of the tin, but flo not turn it out until it is about half cold, or it w ill probably break. Have ready a suitable di.sh with a d'oyley neatly folded on it. Turn the tart out on to it. The easiest way of doing this is to place a small chopping-bo.nd over tho tin, iever.se it, and let 'the tail drop gently on to the board, then slip the tart trom the board to the dish. In the meantime, beat the white of tho egg (the yolk ot which \ou used for the ciu-t)u>ci still froth with the blade of a knife, sitt in 20/. of castor sugar, add a few du>ps ot \amlla, and spread smoothly over the tail Ornament it lound the edge with pi c-ci\od cherries cut in half alternately with pieces of prcsen ed greengage, apricot, or ftuit ot any prettil} contesting colour. A .star in the centie ot the preserved fruit is a pretty addition. Tw o ounces w ill be found siifiicient for ornamenting the tart. Ikimi SriAV. — Take lib of scraps of pork, mutton or beef, Mb of potatoes : onionl pepper, and s'dt. Cut the meat into smal, pieces pul a layer at (lie bottom ot the pan, then a laser of potatoes peeled and cut up, a l«i\t>i ot onions, (lien meat again, and so on, .-pi inkling each lajer with pepper and -air, and putting potatoes at the top. Add halt a pint ot cold water, cos or close, and cook \eiy slowly.