Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 391, 5 November 1903, Page 7

Housekeeper.

CUERIED EGGS. one pint of milk to a boil; W*l& thicKen with one tablespoonful of •ffisEfc fl:rar ftD 'i one teaepoonful of curry powder mixed to a smooth paste with a little cold milk. When of the consistency of cream, poach in it, one at a tima, a sufficient number of eggs. As cooked, transfer very carefully to squares of battered to&sfc arranged on a hot platter. When all are done, pour the sauce around the toast and serve. Delicious either as a late breakfast or luncheon dish. APPLES. The apple is not considered to be a complete food in itself, but on the food lislrifc has a value far above the nutriment it possesses. Apples aid the stomach in the digestion of other foods, and, therefore, the best results are obtained from eating them after rather than before maals. After partaking of an unusually heavy dinner, the eating of aa apple will be found to facilitate an early digestion, and afford great relief from the sufferings attendant upon indigestion. HOT CEOSS BUNS. Eon a quarter of a pound of butter into two pounds of flour. Add a pinch of salt; then mix a wine-glass full of fresh thick yeast with a pint and a half warmed milk and stir these into the flour till it forms a light batter. Pat the batter in a warm plscs, then rise. When sufficiently risen worx into it half a, ponnd of sugar, - half a pound of currants, half a nutmeg grated, and a quarter of an ounce -of powdered mace. Knead these well into the dough, make it all into buns and place them on buttered baking tins; make a cross on them with the back of a knife, brush a little clarified butter over the top and let this stand a quarter of an hour before the fire. B.ike in a good oven for twenty minutes. HOT CEAB, Carefully pick out the inside of the crab and the large daws, and mince them, mixing them thoroughly, and seasoning with cayenne pepper and salt. Bub up a teaspooaful or rather leas ofgoodcufxy pbwde* in a little cold gravy or cream, m s|ual proportions of both, and mix these with the crab, adding a teaapoonful of vinegar and some finely-grated breadcrumbs; clean it out very carefully, and place the mixture in it, Bifting breadorucaba over, and a little butter, and then bzcwa it well, s