RECIPES.

Waikato Times, Volume XXV, Issue 2036, 25 July 1885, Page 2 (Supplement)

RECIPES.

Caltks' fbbt prepared in this way aro oxcellent for breakfast or lanoh. Cook the feet in salt and water with two bay leaves and two oloves until they are quite soft. Remote the bones and chop the meat One, and mix it with a rather thiok batter. Fry in ■mall oakei in hot drippings or butter. A lunch or tea-oake made by this reoipe is rery good. One oup of sugar, a pieoe of batter the size of an egg, two cups of milk, two eggs, one quart of flour, two teaspoonfall of baking powder, and one teaspoon ful of salt. Bake in a good oven, and eat hot. This oake must be broken, not out. A nick omelette may be made in this way : Beat two eggs very light, add a oup of milk, two tablespoonfuls of finely-ohopped boilod ham, a heaping teaspoonful of onion and one of parsley, both minced. Mix well and pour into a hot frying-pan, in whioh a bit of butter has been melted.Jand let it fry a delicate brown. Prunxs are ao often cooked haphazard that they are not relished. It is well to have a definite reoipe for them, a 9 they are neoessarily often used for the children's tea when richer preserves are exolnded. Put one pound of prunes in a stewpan with water enough to cover them, a large cup of sugar, three cloves, and a stiok of cinnamon ; simmer until the fruit is quite soft. G. M. L. sends this reoipe for blank-mange. Soak one ounce of gelatine in a quart of milk for two hoars, add a small cup of sugar, and place over the fire. When the sugar and gelatine are mixed with the milk, and the mixture is very hot, remove from the fire and add a wine-glass of sherry and half a teaspoonful of lemon extract. Stir while cooling to prevent the ereatn rising to the top. When cold pour into a mould and sot on the ice. Potato pudding is a pleasant dessert made in this way : One pound of mashed potatoes, one quarter of a pound of butter, and half-a-pound of sugar stirred to a cream ; add the potatoes, the beaten yolks of four eggs and a pint of milk. Beat this mixture until very light ; flavor with the grated rind of haii a lemon ; stir in the whites of the eggs, whioh have been beaten to a stiff froth; put into a buttered pudding dish, and bake half an hour. It may be eaten hot or oold. A aoon beefsteak pic is made of two pounds of steak and one calf's kidney, one small onion and four sprigs of parsley finely ohopped ; one teaspoonful of thyme, marjoram and oelery, salt, with white pepper and salt to taste. Mix the seasoning together. Gut the steak and kidney in small pieces. Line a well-buttered dish with paste ; put in a layer of meat ; sprinkle with the seasoning until all is used. Cover the top with paste, glaze with milk, and bake in a moderate oven for an hour and a haif.