RECIPES.
Chicken Pie.— Cut the chicken into pieces; reason with salt, pepper, a little mace, and sweet majoram ; lay the chicken into the dish very close . dredge in some flour, a little butter in nmallbits, and a cupful of hot watprorveal stock — enough to fill the dish. Make a good paste crust, and line the nidea of the dish and rim ; put in the chicken and cover it over with the crust ; cut a hole in the top and bake half an hour. If the ohioken is not very young, boil half an hour, before it is cut up, with norae strips of pork A few of these strips flavours the pie nicely in either case. Omelet Souffle — The yolks of six eggs, and half a pound of fine sugar ; beat them thoroughly ; flavor with lemon or vanilla. Beat the whiteß of twelve epgq to n very strong froth ; beat it all well together. Butter a dish that will just hold the mixture. Bake ten or fifteen minutes. Send to the table immediately, for if it stands a minute it will fall. It must be served in the dish in which it is baked.
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Waikato Times, Volume XXIV, Issue 1976, 7 March 1885, Page 2 (Supplement)
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194RECIPES. Waikato Times, Volume XXIV, Issue 1976, 7 March 1885, Page 2 (Supplement)
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