Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 426, 14 July 1904, Page 2

Housekeeper.

* SCONES. &05J|9NE pound of flour, two ounces of mnw butter « a Pin°k of salt, milk or buttermilk, one teaspoonful of baking powder. Mix the flour and butter together, then add the salt and baking powder. Mix to a stiff paste with the milk. 801 l out, cut into shapes, bake at once for twenty minutes, When cooked, split them, open and butter them, BASPBEBBY PUDDING. The weight of two eggs in butter, flour and sugar; two tablespoonfuls of raspberry jam, half a fceaspoonfnl of carbonate or soda. Warm the butter and Bugar, stir in the eggs, jam and carbonate of soda, add the flour, mix all well, and put m a well-buttered mould, and steam for one hour and three-qaartera. Serve with custaifd sauce j when cold cut in slices, put a little jam on each, and covtr with a whipped cream. When any is left it makes a nice sweet for luncheon, or for supper served cold. Ma.CA.BONI CHEESE—ITALIAN FASHION. Take half-a-pound of pipe macaroni, break it in short lengths into a quart of boiling water, add a little salt, and let it boil until it absorbs the water. Then take off the fire, and mix with the macaroni one ounce butter, three ounces grated cheese, and the jolk of one egg. Stir all well together j put in a pie-dish, sprinkle some breadcrumbs over, and bake in the oven about twenty minutes. This can be prepared in the morning, and baked at night for supper. SHEEP'S HEAD. Lay the head in water over night, in which put a large handful of salt; wash it well in the morning, and take out the brains, and put them into a small basin of water until required. Pat the head into a saucepan, and cover it with cold water, bring to a boil, and remove the scum as fast as it rises j their put the head on the side of the stove, so as to keep' it sicameriflg. Clean some carrots and turnips, onions, and potatoes, cut them in slices, put them in the saucepan—all except the potators; which ought not to be put in for another hour. Season well with salt and pepper, and a bunch of herbs. Let the head cook until the meat comes easily off the bones. Take it up, takeout all the bonei, put the meat in the middle of the dish, with the vegetables and dumplings round. Then pour the sauce over, BBAIN SUACE. Skin the brains, pat them into a small saucepan, with a pinch of salt and a little water 5 bring to a boil, and cook for fifteen minutes! Take them up and chop them; pour away the water in the saucepas, and put into it a lump of butter and two lablespoonf uls of flour; .stand on the stove } mix them together, and let them fry for two or three minutes, then pour on one pint of the stock in which the head =was cooked, stirring it well, and beat out all the lumps $ then put in the brains, and two tablespoonfuls of chopped parsley.