RECIPES.

Waikato Times, Volume XXII, Issue 1845, 3 May 1884, Page 6 (Supplement)

RECIPES .

Three Hot-Supper Dishes. — Welsh rarebit, clauis and oysters prepared in the following manner are delicious : For a Welsh rarebit select the richest cheese, 1 the milder the better, as melting brings out the strength. To make five rarebits take one pound of cheese, cut it up in very small dice and put in a tin or porcelain-lined sauce-pan j add " Bass ale," a wine-glass-ful to each rarebit 5 stir briskly until it is melted. Have a slice of toast ready ior each rarebit (trim the crusts) ; put a slice on each plate and pour the cheese over each piece to cover it ; serve immediately "with mustard, salt and pepper. The method adopted by the Welsh peasantry in making a rarebit consists in slicing the cheese into very thin flakes, which are laid on a plate or shallow dish and covered with very thin slices of bacon. This is then placed in front of a hot, clear fire to toast. By tho time the bacon is nicely cooked, the cheese will have melted and mingled with the drippings. Serve hot, and flavor with pppper and mustard. For a nice clam soup take twenty-five good-sized clams with their liquor; chop fine, add one quart of water 5 cover them and boil one hour; then add one quart of milk, half cup of butter, and just before serving add one cup of rolled crackers. Oysters for broiling must be large and full; dip each one in lightly-beaten egg, then roll in finely powdered cracker ; place them in the oyster broiler, which must be well buttered, and broil over a clear fire a light brown ; serve' on soft buttered toast, the crusts t)'immed. Chicken Curry.— One chicken weighing three pounds ; three-fourth 3 of a cupful of butter ; two large onions ; one heaping tablespoonful of curry powder; three tomatoes ; enough cayenne to cover awsilver three-cent piece ; salt ; one cupful of milk. Put the butter and the onions, cut fine, on to cook. Stir all tne while until brown ; then put in the chicken, which has been cut in small pieces, the curry, tomatoes, salt and,pepper. Stir well. Cover tightly, and let simmer one hour, stirring occasionally, then add the milk. Boil up once, and serve with boiled rice. Coffee Cake. — Make a dough of five cups of flour and one cup of yeast. Let it rise. * Then add one fourth of a cup of butter, four eggs, one cup of milk, currants and raisins. Bake in a flat pan, so the cake shall be about an inch thick. When done spread butter over the top, then sprinkle with Sugar and cinnamon ; place in the oven again and let it brown. The cakes should be cut in squares and served hot.