Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 426, 23 June 1904, Page 2

Housekeeper.

SALAD WITH SWEET DBES3ING. Sg£SBJA.LAD vegetables, such as may be in season. Wash, prepare and ggpl thoroughly drain the lettuces. The tenderest green leaves must be kept for a garnish, the beetroot should be sliced, and the tomatoes oat into ores-cent-shaped pieces. For the dressing—l hard-boiled egg, 1 teaspoonful of castor sugar, 4 tablespoonfula of milk or cream, 2 tablespoonfuls of vinegar, $ teaspoonful of dry mustard, the same of salt, Take the yolk of the hard-boiled egg, put it into a breakfast cup, add the sugar, mustard, salt, a little pepper, and with a teaspoon mash all smoothly together. Add ihe milk or cream, and stir until smoothly mixed. Milk may be used in this salad if oreatn is not available. Continue stirring as the vinegar is added, little by little. This prevents it curdling, and as the vinegar is put in the dressing will thicken. The quantity of vinegar is a matter of taste, and must be added until snlfiaiently piquant It is now ready. Sometimes a teaspoonful of Worcester Sauce is added as well aa the vinegar. Pour the dressing over the aala d in the bowl, Chop the white of egg and scatter over the top. ,

LEMON PUDDING. 1 breakfast capful (i pt) of white breadcrumbs, 1 breakf»Bt cupful each of sugar, flour, suet shredded finely, the grated rind and juice of two lemons, J cup of milk, 1 luge teaspoonful of baking powder. Put all the dry ingredients into a basin, add the lemon rind and baking powder, pour the juice over all, and then add just sufficient milk to bind together, but do not make at all moist- Pat the mixture into a greased basin, .and steam or boil for two hours. Turn out and serve with a melted batter or cornflour sauce. dough~c!kes. Dough oakeß are by many preferred to cakes mixed with baking-powders. This is a rich dough cake: Half a pound of baker's dough, £'.b butter or laid, |lb ourrants. Jib raisins £lb sultanas, -jj-.b mixed candied peel, | oz chopped almonds, i'b sugar, epioe to taste, three eggs. Mix well; put into a greased tin. Stand near the fire to rise before sending to the bakehouse. GEBMAN APPLE TAET. 6 large apples, 2 oz of sugar, a little ' water, For the custard mixture take | pint of milk, $ oz of cornflour, 1 egg, Vanilla essence to taste. Peel and stew the apples with the sugar and I teaoupful of water. Line a large tartlet tin or deep oval dish with good short orust, or the trimmings of puff pastry, and decorate the edsre with leaves or rounds of pastry. Put the stewed apples, which must be quite smooth, at the bottom of the dish. Then make the custard mixture, Blend the cornflour with a little cold milk. Boil the rest of the milk, add to the cornflour, stirring well. Boil together for two minutes. Lgt it cool for a few moments, then stir in the egg, well beaten, a teaspoonful of sugar and vanilla to taste. Pour over the apple?, and bake in the oven until lightly browned, Serve hot or cold. BAMAKINS OF BICE. 2 cz of rice, & pint of gravy, 1 oz of cheese, grated, 1 small onion, boiled and then chopped. Boil the rice in water for ten or twelve minutes until tender, but not mashed. Drain well. Add the rice to half pint of well-seasoned gravy, mix in the onion and cheese, Put into but* tered china ramakin cases, or, if preferred, into a fire> proof dish. Shake a few browned crumbs over, and place one or two scraps of butter on top. Bake for eight minntos in a moderate oven, and Beive hot,