COOKING RECIPES. Agricultural.

Waikato Times, Volume XXVII, Issue 2194, 31 July 1886, Page 2 (Supplement)

COOKING RECIPES. Agricultural.

GISGEItBKKAD. One cup of buttbor, two cups of suprar, well worked tojret'her ; one oup of milk, three aud two-thirds cups of (lour, a tablespoonful of ginger, two egg-* ; uso tiu sheets, cool, tuid rubbed with butter : place one tablespoonfui of mixture on tin and spread as thin as possible with a fchinbladed knife ; bake it well but not overheated oven ; cut on the tins into .any shape desired ; remove at once from tin*, and it will very soon become crisp ; keep in dry place.

RICE WAFFLKHS. Beat three eggs very light, stir them into one and a half piuts of flour ; mix with the (lour one quart of milk and then add one point of boiled rice, with a tablespoonful of butter stirred iv while the rice is hot. Add a tablespoonful of good yeast and salt to your taste. MELTKD BUTTER. This boing the basis of mnuy sauces, its preparation is important. Put into a small saucepan two ounces of soft, fresh butter and a large tablespoonful of flour. Mix these well together, while cold, with a wooden spoon, and then add about half a pint of cold water, nearly a teaspooniul of salt and a little white pepper. Set this over the fire and and stir it continually until nearly boiling. The ingredients ought to be perfectly blended: but the butter, from bad quality or other cause, will frequently float as oil on the surface. This imperfection may be partially remedied by adding a very little cold water, and then pouring the sauce quickly from the saucepan into a basin and back again several times. When prepared for other bauces less Avater may be used if the flavouring additions are fluid, and rather more where these, an in egg- sauce, having a thickening tendency. Acid*, when mixed with melted butter, being apt to mnke it "oil," must be well Rtirred it. When & light coloured sauce is required, milk may be substituted for water in the melted butter. PRESERVING PINEAPPLES. Take six large, tine ripe pineapples, make them very clean, but do not pare off the rind or cut off the leaves. Put them whole into a very large and very clean pot or kettle. Fill it up with cold water and boil the pineapples until they are so tender that you can penetrate them all through with a twig from a broom. Then take them out and drain them. When 000 l enough to handle without inconvenience remove the leaves and pare off the rind. The rind and leaves being left on while boiling will keep in the flavour of the fruit. Cut the pineapples into round slices about half-an-inch thick, extracting the core from tho center, so as to leave a round hole in the the middle of eveiy slice. Weigh them, and to each pound allow a pound of fine granulated sugar. On thin place a layer of pineapple slices, then a layer of then one of pineapple, and so on until the pineapple slices are all covered, finishing with a layer of sugar. Let them ntand twenty-four hours. Then drain the slices from the syrup and lay them in wide jars. Put the syrup into the preserving kettle, and heat and skim until the scum ceases to rise. Then pour in hot upon the pineapple. While still warm cover the jars closely and paste paper over them.

Candidates Still Wanted.— For the position of a gentleman, who, in proposing a toast, does not wish the .same had fallen into better or more abler hands. Many romantic stories .ire related of marriages resulting from correspondence between stranger.-.. Here is .1 story of a pair who, after exchanging letters, met by appointment : — "The with which she discovered that he, instead of being '27, tall, dark and aristocratic, was. 4(3, stumpy, redheaded, fat, and bow-legged, was only equalled by the rapturous amazement with which he discovered that she, instead of being wilbwy of figure, just 18, with warm golden-hair, an opalescent complexion, and blue eyes like limpid lakes, was (> feet 1 inch if she was an inch, 52 if she was a day, weighing 23 stone if she did an ounce, and with no warm yellow or any other hair of her own." Ir is said that a glasa of wine changed the history of France for a quarter of a century. Louis Philippe, King of France, had a son, Duke of Orleans, and heir to the throne, who always drank only a- certain number of glasses of wine, because e\en one more made him intoxicated. The day he left Paris to join his regiment, he breakfasted with a friend ami forgot to count the number of his glasses, and took one more than usual. As ho entered his carriage, he stumbled, frightening his horses and Causing them to run. The duke, with a steady head, might have leaped from the carriage safely, but in the attempt his head struck the pavement and h« soon died. That glass of wine overthrow the Orleans rule, confiscated their property of £20,000,000, and sent the whole family into exile.