RECIPES FOR TASTY DISHES

Ashburton Guardian, Volume VII, Issue 1960, 3 October 1888, Page 2

RECIPES FOR TASTY DISHES

OOMPOTK OF RHUBABB AND BlOE.— lq gredlents : One poand of rhubarb, 4oz of rioe, ljlb of loaf sugar, one pint of milk, •nd a few drops of essence of lomon 4 Well wash and piok the rice, place It la the milk, which most be boiling, add 4 oz sugar and 2 drops of essenae of vanilla* let it boll gently till the rice Is tender, then take from the fire and allow to getoold. Trim the rhub»rb> out it into pieces one inch long, put them m a stewpan with a gill of water, place on the fire and let simmer till the -rhubarb Is cooked. Into a stewpan put JJlba sugar, the juloe from the rhubarb, ana a gill of water ; let it boil about eight minutes on a shttrp fite, take off the scum, then pour it over the rhubarb ; plaoa away to get oold. When wanted make a border of the rice, and put the rhubarb m the oentre.

Very Simple Lsmon Jeily.— Soak t oa of gelatine for some hours, dissolve* with one pint of bolliog water, add the. jaloe of a lemon or some oranges, sugar to taste, and the whites of one or two eggs slightly beaten. Pou.c Into ah oiled mould. Serve with or without fruit jalo»» and water. '

Uncle Tom's PuDDiNG—Half sonnd of treacle, |lb flour, 2 .Übleip«ibnfiiU of sugar, teaspoonf ul of ground cineer ditto cinnamon, ditto mixed .p^, ditto carbonate of soda, Jib .Df beef saet, 2 or 3 eggs, teacupfal of milk. Mix the spice wi n? the ■ a * ar ' ndd floar «M »not : mix milk and treaolo together, add to the other ingredients, stir well, and add eggs: must be done aa qaiokly as possible or else It will be heavy. Half fill the bailo, wh oh must be well greased, and pat Into boiling water with a paper over the top; The water must not reaoh the top of the basin. Boll2| or three 'hoars, Saaoe. —Mix to a breakfast oupfal of boiling milk, a tableapoonfnl of floor, and * oup> of milk mixed smoothly, boll and remove, f roui the fire, then add a little butter andi sugar and a dessertspoonful of treaole t