JRECIPES.

Waikato Times, Volume XXII, Issue 1818, 1 March 1884, Page 2 (Supplement)

JRECIPES.

Beefsteak with Oltvj:s. —Take a piece of rump steak, cut it in slices three-eighths of an inch thick, and trim them into shape. Melt plenty of butter in a baking tin, lay the fillets of beef in this, and let them stand in a warm place for an hour or so; then sprinkle them with pepper and salt, and fry them in some very hot butter, turning them to let both sides take color. Stone a quantity of olives and parboil them. Fry some onions a brown color in butter, add a little flour, and, when that is colored, as much stock as you want sauce, with pepper, salt and spices to taste. Let the sauce boil, then strain i 6, add the olives, and serve when quite hot, with the fillets in a circle round them. Pig's Feet. —Split into two lengthwise and soak in lukewarm water for a few minutes, six feet; envelop each in a piece of linen well tied or sewed, place them in a kettle or stewpan, with four small onions, four sprigs of parsley, two of thyme, two bay leaves, two cloves of garlic, two cloves, two small carrots cut in pieces, salt, pepper, and half a pint of white wine; cover with cold water, simmer about six hours, skim them properly, fill with boiling water so as to have them covered all the time; take from the fire when cooked, and when nearly cool, take the feet from the kettle, untie them, throw away the linen, and let them cool. Dip each in melted butter or in sweet oil, roll in bread ci'urabs, and place on a gridiron and on a good fiie ; serve them as they are, when properly bioiled. Kira Cucumber Pickles.—Pare them, cut them in slices about an inch and a half thick; take out the centre containing the seeds; let them lie in salt and water for two days, then rinse them with boiling water; let them remain in this until it cools; then prepare the vinegar; if 'tis very strong, weaken it with water; add sugar and spices until the right taste is imparted. Put the cucumbers in this vinegar and heat it to the boiling point. A good rule to follow for the seasoning is this : To a quart of vinegar allow one tablespoonful each of cloves, cinnamon, allspice, nutmeg and black pepper. A little grated horse-raddish loot is a good addition. This should be put in after the pickles are in the jar, and not be scalded with them. Saiad. —Put in the bottom of a salad dish a layer of cold boiled potatoes, sliced thin ; sprinkle pepper and salt over the slices, then put a layer of boiled Lima beans, and so on, alternately, until the dish is full. Season each layer with pepper and salt, and over the top, a few minutes before serving; pour enough vinegar to flavour the salad ; mix oil with the vinegar; mustard may be added to suit the taste. Apples with Chevu. —Pare and core apples of medium size, make a syrup of sugar, using enough water to dissolve it, add a wineglass of brandy and the paiing of a lemon. Boil the apples in this syrup until soft, take them out, boil the syrup ten or fifteen minutes, removing all the scum, strain, then pour it over the apples. To be eaten cold with cream.