RECIPES.

Waikato Times, Volume XXII, Issue 1839, 19 April 1884, Page 6 (Supplement)

RECIPES.

Excellent frosting.—A few hints on how to make good frosting may br acceptable. It is a very difficult matter to make an icing that will not ci unable and break when cut nor turn dark if cooked (in certain ways). Take one cup of granulated sugar and four tablespoons of hot water. Boil them together until it threads from the spoon, Stirling often. Boat the white of one egg until firm. When the sugar is ready set it from the stove long enough to stop boiling, then pour on to the slowly, but continually, beating rapidly. Continue to beat until of the right consistency to spread on the cake and flavour while beating,. It hardens very quickly after it is ready to put on the cake, so it is beat to have the white of another egg ready to add a little if it gets too hard to spread smoothly. Boil the sugar the same as for candy. When right for candy it is right for frosting. If at the last it hardens very rapidly it has been boiled too hard ; but a little white of egg will rectify it. Or if not boiled enough (that is, if it remains too thin after beating until cold) put in pulverized sugar, adding a little and beating hard, then if not just right, a little more and beat again until thick enough. The one thing is to have the sugar boiled just right. If you hit that point you will not have a bit of trouble. If not, it will require " doctoring," as I have told you. A good deal depends upon stirring the sugar into the white of the egg at first. If too fast or too slow it will cook the egg in lumps. If you should not get it just right at first do not be discouraged. When once you get it perfect you will never make it any other way. This quantity is for one cake.

WELL COOKED OATMEAL.—In COOkiug Oatmeal use the pinhead of coarse Scotch sort and if put in soak over night (say a coffeecupful to a quart) it would require very little boiling in the morning. It ought to be cooked in an earthenware pot placed in a commodious saucepan. By this method you avoid lumpiness, burning, etc., and it requires much less stirring. We cook ours when the fire is idle over night, for an hour or two, then draw it on the hob. In the morning it is ready in ten minutes.

To Cook Cabiugi!.—This vegetable is composed of 92 per cent, of water and is quite unfit for a weak stomach ; but so many people are fond o£ it that I venture to give a recipe that will prepaie it somewhat better than the usual " pork" that is considered so essential: —Chop the cabbage fine with a knife; put it into a kettle ; pour over it a pint of boiling water; cover and keep boiling for half an hour; pour off any water that remains, and place a cupful of milk in a saucepan; thicken it with fiour, add a bit of butter and a little salt; boil all up and the children may eat some of it with impunity.—A.L.J.

Green Pea Soot with Cream.—Half a peck of fresh young peas before shelling. When ready, put them in a saucepan or porcelain kettle with a very small onion, and water sufficient to cover them well, adding more if necessary. When soft, cream together a scant quarter-pound of butter and a teaspoonful of flour, put them to the peas, and boil a quaiter of an hour. In another vessel boil a quart of new milk and a large half-pint of cream, adding the peas. Have the pepper and salt at the bottom of the tureen, and pour in the soup without straining.

A Tipsy Charlotte.—One large stale sponge-cake, one pint sweet rich cream, one cup sheriy wine, half ounce Coopei's gelatine, soaked in a cup of cold water two hours; one tablespooniul vamla or bitter almond extract, three eggs, whiles and yolk 3 beaten together but very light; one pint of milk, one cup of sugar. Heat the cream almost to boiling; put in the soaked gelatine and half a cup of sugar, and stir until dissolved. Bemove from the fire, flavor, and when cool, beat or chum to a standing froth; cut off the top of the cake in one piece and scoop out the middle, leaving the sides and bottom three-quarters of an inch thick. Over the inside of these pour the wine in spoonfuls, that all may ba evenly moistened. I ill with the whipped cream, replace the top, which should also be moistened with wine, and set in a cool place until needed. Serve with it, or from around it, a custard made of the eggs, milk, and the other half cup of sugar.—Marion Harland. Apricot Cream.—Take a tin of preserved apricots, tuin out the contents into a saucepan, add 2 oz. of sugar, let them boil for a quarter of an hour, and pass them-through a tammy. Dissolve 1 oz. or seven sheets of the best French gelatine in a 1 ttle milk, whip to a froth a pint of oream. Mix the gelatine with the apricot pulp, then quickly work into it the cream, pour the mixture into a mould, and put it on ico to set. When wanted, dip the mould in hot water and turn out the cream.

Russian Jelly. —Take 2 oz. of Nelson's or fourteen sheets of the best French gelatine, Roak them in a little more than a pint of hot water. When dissolved add sugar to taste, the juice of one lemon, the whites of two eggs beaten up to a froth, and two liqueur glasses of Cognac. Whisk on the fire till the whole boils ; place the thin rind of the lemon at the bottom of a jelly bag, pour the mixture over, and when it has passed out clear and is almost set, whisk it with an egg whisk until it assumes the consistency of white of egg whisked to a froth. Fill a mould with the frothed jelly, pi ess it well down, and place it in a cool place or on ice to set.