RECIPES.

Waikato Times, Volume XXII, Issue 1824, 15 March 1884, Page 2 (Supplement)

RECIPES.

To MAKE APPLE FRITTERS. — Take OU6 pint Of milk, three eggs, salt just to tf.ste, and as much flour as will make a batter. Beat the yolka and whites separately, add the yolks to the milk, stir in the whites with as much flour as will make a batter, have ready some tender apples, peel them, out them in slices round the apple, take the core carf ully out of the center of each slice, and to every spoonful of batter lay in a slice of the apple, which must ba cut very thin. Fry them in hot lard to a light brown on both sides. Apple jelly. — One* pound of moist sugar, one pound of apples, one lemon — the juice of the lemon to be used and the rind added — cut very fine. Boil the whole till it becomes a perfect jelly. Let it stand in a mold till quite firm and cold. Turn out, and stick it with almonds ; set custard round. If for dessert, use a small mold, plain. Apple Pudding. — Take one quart of stewed apples, a quarter of a pound of butter, four eggs, some grated bread, a nutmeg, a little rose-water. Sweeten to taste, and bake in puff pans. Potato Cakes. — Take two pounds of very meally boiled potatoes, mash them very fine with a little salt, mix them with two pounds of flour, and milk enough to make this into dough, beating it up with a spoon, and put in a little yeast. Set it before the fire to rise,, and when it has risen divide it into cakes the size of a muffin, and bake them. These cakes may be cut open and buttered hot. They are particularly nice. Breakfast Cakes. — Three pounds of flour, one-half pound of butter, one half-pound of sugar, a pint of milk, the white of one egg, and a quarter of a pint of yeast. Bub the butter and the sugar into the flour, add the milk and white of egg ; then beat in the yeast and set the dough, when thoroughly mixed, before the fire to rise. Roll it out into small cakes, shaped without cutting, and bake them on tins. Fricassed Parsnips. — Scrape them ; boil in milk till they are soft ; then cut them lengthwise into bits two or three inches long, and simmer in a white sauce, made of two spoonfuls of broth, a bit of maoe, one-half a cupful of cream, a bit of butter, and some flour, pepper, and salt. Escalloped Potatoes. — Having boiled, beat them fine in a bowl, with cream, a large piece of butter, and a little salt. Put them into escallop shells, make them smooth on the top, score with a knife'; and lay thin slices of butter on the tops of them. Then put them into an oven to brown before the fire. Baked Beef and Potatoes. — The cheapest pieces of beef, suitable for baking or roasting, consist of the thick part of the ribs, cut from towards the shoulder, the mouse buttock and gravy pieces, and also what is commonly called the chuck of beef, whioh consists of the throat boned and tied up with a string in the form of a small round. Whichever piece of beef you may happen to buy, it should be well sprinkled over with pepper, salt,, and flour, and placed upon a small iron trivet in a baking dish containing peeled potatoes and about half a pint of water, and either baked in your own oven or sent to the baker's. If you bake your meat in your own oven, remember that it must be turned over on the trivet every twenty minutes, and that you must be careful to baste it all over now and then with the fat which runs from it into the dish, using a spoon for the purpose. Rice Milk. — Pick and wash the rice carefully ; boil it in water until it swells and softens; when the water is partly boiled away, add some milk. It may be boiled entirely in milk by setting the vessel in which the rice is in boiling water ; sweeten with white sugar and season with nutmeg. It also may be thickened with a little flour or beaten egg-