Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 389, 22 October 1903, Page 7

Housekeeper.

Custard with Meringue.|§Kg|ffl{ Make a boiled custard of the 3g|g|§g yolks of three eggs, a pint of milk, and a small cup of sugar. Stir this into & pint of apple sauce flavoured with lemon and put on the ice. Before serving put the beaten whites of the eggs on top, decorated with small bits of currant jelly, and flavoured with sberry if desired. Russian Pudding.—Wash 3dz3. of best rice and boil it ia plenty of water till perfectly done, then drain cif the water Beat 2ozs of butter to a cream, add the same quantity, of castor sugar, then three eggp, on at a time. Work lcz of flour into 3 ozb of bread-crumbs 'ind the drained lice- Beat into the eggs, butter, etc., stir in some chopped lemon candied peel, and 20z3 of sultanas. When all is thoroughly blended pour into a buttered mould, cover with greased paper, and steam for two hours. Serve turned on to a very hot dish, with wine or jam sauce poured round. Muffins.—-To one pint of new milk stir in a well-beaten egg, a heaping teaspoonful of butter, a tea-cup of yeast, sa't to your taste; thicken with flour to a soft dough; when light drop a tablespoonful at a time on flat tins.

Savoury Meat Pudding.—Any little pieces of minced meat and lean ham, ilb suet, £lb flour, an onion chopped very small, peppsr and salt, and a little chopped parsley. Mix all the ingredients in a basin, moisten with a little stock—just sufficient to make the mixture cling together, but it must not be wet. Place in a buttered pudding basin and boil for four hours. Turn, on a dish and serve with good gravy. Creamed Chicken in Cucumbers.—Pare medium-sized cucumbers, then cut a slica from one side and remove the pulp, winch should be reserved for a salad by cutting into small cubes; lay the cucumbers in a broth made of the chicken bones and remnants, seasoning with salt; stew until the vegetable is just transparent, remove the slices of toasted bread, filling the centre with minced creamed chicken ; garnish with parsley. Any other meat, game, fowl, or fish can be served in the same way. Dutch Soup.—Put a £lb of grated cheese with three pints of milk in a saucepan, let it come to the boil, and cook gently for a few minutes. Take a saucepan boiling water, throw in -J-lb of macaroni broken, into short lengths, and cook" till tender. x When the * cheese is quite dissolved season it with salt and pspper, loz of butter, and a saltspoonful of sugar. Add the macaroni and three or four eggs by decrees. Do not let the soup boil after adding the macaroni and eggs. Serve with fried dice of bread. Puff Pastry.—One pound of flour, lib of lard, soz of cream of tartar. Rub the lard and cream of tartar into the flour well. Make a nice EtJff paste with a little water, roll out the paste lin thick, lay remainder of lard on in lin pieces. 801 l out five times, then let it stand for two hours. This is a nice puff paste for mince pies, and should be baked in a very quick oven. Treacle Pudding.—Chop 6)zs of suet, add to it l-lh o? flour, one teacupful of treacle, as d* one well-beaten egg." Mix altogether, tie into a scalded and floured cloth, and bpil for three hours. ~. ; s Gingerbread Snaps.—Take of' flour, Alb of butter, the same of shgar and molasses, and loz of powered ginger. Mix well; add Ave tablespoonf uls of thick cream, work into a stiff paste, roll out thin, dip a wineglass into flour, cut out the snaps with it, and bake in a quick oven.