Sea Cookery

H lb. flour [ 3 ozs. sugar J lb. lard i 1£ gills water 1- oz. salt j 1 egg. This is a suitable good short paste for fruit tarts, etc. (2) 2 lbs. flour I 1 lb. butter 4- oz. baking powder I V pint mixed milk and water \ oz. salt This is a very good short paste for all purposes. (3). 2 lbs. flour j \ oz. salt £ lb. lard | -4- pint water This makes an ordinary short paste for various purposes. RICE FRITTERS. 1- lb. rice pinch of cayenne saltspoonful salt 4 tablespoonfuls flour pinch of sugar 1 egg i teaspoonful baking powder pepper Wash and boil the rice for thirty-five minutes or until very soft. Strain off the water, allow the rice to cool, stir in the flout. beaten egg, pepper, salt, cayenne, sugar, and lastly the baking powder. Have ready a pan containing deep hot fat, fry the mixture in spoonfuls, taking care to dip the spoon in the fat between each spoonful to prevent the mixture sticking to it. TO PICKLE VEGETABLE MARROW AND OTHER VEGETABLES. 2 lbs. marrow salt 1 bead garlic 3 chillies £ lb. loaf sugar 4 oz. turmeric 14 ozs. white ginger 1|- ozs. flour of mustard 1 quart vinegar Peel, and remove seeds from the marrow, cut into strips and weigh, sprinkle it over with salt and allow to stand twelve hours, then crush the ginger small and mix it with the vinegar and remaining ingredients, place in a pan and bring to the boil, stirring constantly to prevent the mustard from settling. When boiling add the marrow and simmer gently for twenty minutes. When cool, place into jars and tie down. Cauliflowers, gherkins, kidney beans, &c., may be pickled according to above recipe. MIXTURE FOR FORCEMEAT £ lb. bread 2 yolks of eggs 1 oz. butter 1 blade mace a dust of nutmeg 2 tablespoonfuls of chopped parsley BALLS FOR SOUPS, &c. 1 teaspoonful thyme 6 mushrooms 1 slice lean ham 1 bay leaf 4 pint water pepper and salt Boil together the water, thyme, parsley, bay leaf, mushrooms, ham, mace and nutmeg for ten minutes, and season to taste. Strain the liquor through a cloth, soak the bread in the liquor, squeeze it as dry as possible, mix in the butter and yolks and form into small balls. Fry these in deep hot fat and serve in the soups, &c., as directed in the various recipes. IMITATION CREAM FOR FRUIT DISHES. whites of 2 eggs 1 pint cold milk 1 oz. butter 1 tablespoonful white sugar Mix the cornflour with a quarter pint of the milk. Put the remainder of the milk in a pan, add the butter and sugar/ bring to^ 1 small dessertspoonful of cornflour 6 drops vanilla essence the boil, and then draw aside to just simmer. Whisk the whites ot the eggs to a stiff froth, pour gradually into the milk the mixed cornflour, beating up all the time. Pour this gradually into the milk, and at the same time keep stirring. Do not allow to boil. Stir until the mixture is thickened, and strain off into a basin. Then add the vanilla essence, allow to go cold, and use as required. N.B.— This mixture will not whip up like cream. HOT WATER PASTE FOR RAISED PIES. 2 lbs. flour 10 ozs. lard i- pint boiling water salt Rub the lard in the flour, add a quarter teaspoonful salt, pour the boiling water into the flour, and mix to a paste. Use as directed. TO CLARIFY BUTTER.