TRIED RECIPES

Hutt News, Volume 1, Issue 4, 20 May 1927, Page 5

TRIED RECIPES

By "ISADORA"

One-egg Cake.— h lb raisins, 2 breakfast cups flour, 1 breakfast cup milk, 1 breakfast cup sugar, 6 ozs butter, 1 teaspoon soda, 2 teaspoons vinegar, 1 teaspoon essence lemon, i teaspoon essence almonds. Beat butcer and sugar together, add egg, and beat very light, then add essence and vinegar, milk (with soda dissolved in it), stir in fruit mixed in the flowr, and quickly place in a moderately hot oven. Sweet Chutney.— lh lb apples, 1 lb sugar, 1 lb seeded raisins, I lb salt, J-oz cayenne, 1 lb whole ginger (well bruised and put in a muslin bag), & lb lemon peel, I lb citron peel, 6 ozs shallots, 2 oz garlic, i teacup gooseberry or plum jam, 1 auart good vinegar. Chop ingredients, cover and simmer in oven very slowly for a long time, until quite reduced to a pulp. Do not let it boil. If too thick add more vinegar. Remove ginger and bottle. Ready for use in three weeks. Salad Dressing.—Beat 1 egg in a basin and add 1 small teaspoon of mustard, 3 teaspoons of sugar and a pinch of salt and pepper, 4 tablespoons of milk, 4 tablespoons vinegar, h tablespoon of butter. Put into saucepan and just bring to the boil, stirring all the time. • Ginger Sponge.—4 ozs brown sugar, 2 eggs, 1 tablespoon golden syrup, 6 ozs ftour, 1 teaspoon soda, 2 teaspoons cream of tartar, 2 ozs butter, 3 tablespoons milk, 1 teaspoon ground ginger. Beat butter and sugar to a cream, add syrup, then eggs. Give mixture a good beating, add milk and other ingredients. Oxford Pie.—l lb steak, 3 sheeps kidneys, 2 onions, 3 mashed potatoes, 1 tablespoon butter, 1 egg, pepper and salt to taste Cut steak into small pieces, skin and remove fat from kidneys, brown onions well in a little dripping, then add meat, and allow to simmer slowly for three hours, then put into pie-dish. Mix the potatoes, butter and egg, roll out, and cover meat, bake light brown in a slow oven.

American Cutlets. —6 mutton cutlets, 6 slices of fatty bacon. Mix 6 tablespoons of white bread crumbs with 13 tablespoons grated onion, 2 tablespoons tomato sauce, pepper and sauce to taste, 1 teaspoon chopped parsley. Spread a little of this on each side of the cutlets. Wrap a slice of bacon round each prepared cutlet. Dip each into beaten egg, and then into breadcrumbs. Lay neatly into a greased tin, cover with a piece of buttered paper. Bake in a moderate oven. Time about 40 minutes. Serve round a mound of mashed potatoes with brown sauce. German Roast —16 lb mince, 3 lb breadcrumbs, pepper and salt to taste, mix all well together with beaten egg, and form into a solid oblong piece, roast in a good oven for 3 hour, baste occasionally with hot dripping. Lemon Sago.—l cup sago, 1 cup golden syrup, 1 cup sugar, 5 cups hot water, 1 large juicy lemon cut into rings. Keep stirring until it thickens, then simmer for about 1 hour. Tapioca Cream. — Soak 2 small tablespoons tapioca overnight in plenty of water, 1 pint milk, ± small cup sugar, 2 eggs, flavouring to taste. Boil milk, add strained tapioca, yolks of eggs beaten and sugar and flavouring. Boil for 10 minutes stirring eggs beaten to a stiff froth. Boil up all the time. Then stir in whites of eggs and stand aside to- cool. Serve cold with stewed fruit and cream. Russell Pudding.— k lb butter, I cupful flour, 2 eggs, 1 tablespoon baking powder, 2 tablespoons jam or marmalade. Beat butter and sugar to a cream, add .jam then eggs well beaten, stir in flour and baking powder. Steam in buttered mould for 2 hours.