Tried Recipes.

Hutt News, Volume 6, Issue 6, 17 June 1927, Page 5

Tried Recipes.

Irish Hash.—Cut up into small pieces cold roast lamb, enough to fill a large coffee cup. Pare ten large potatoes, and cut them up in pieces of the size of a small walnut. Have ready a saucepan, into which pvit half the potatoes., then all the meat. Season the whole with salt and pepper and a generous supply, of bits of biitter. Then pour the rest of the potatoes over ail. and add a, little salt and butter to the top". 1 Pour a large c"p of boiling water or stock into the pan, and cook about twenty-five minutes without stirring. Caramel Apples.—4 large apples, 3oz. of lump sugar, loz. of butter, 1 cup of cold water. Boil the sugar, water, and butter until it is a thick brown cream, put the apples into this v:hcn you have peeled and quartered client. Simmer gently for an hour, then the apples shotild be a golden brown and the sauce a jelly. Serve hot or cold with custard or cream. Apple Sponge Pudding.—l tablecpoonful of butter, 1 cup of sugar, 1 cup of milk, 2 eggs, 2 cups of flour, 1 toaspoenful of cream of tartar, I teaspoonful of carbonate of soda, some stewed apple. Warm the butter and sugar, then beat them to a cream, add the beaten eggs, then the milk, end lastly the flour sifted with the cream- of tartar and carbonate of soda. Put the stewed apples in a well-buttered piedish, then pour the sponge mixture over them. Bake in a steady oven for twenty minutes, or until the cake is done when tested. Carolina Cakes.—Cream 4 ozs. of butter and 1 lb. of granulated sugar together, then work in gradually 1 lb. sifted flour, add a good teaspoonful of baking powder, and then stir in lightly and rauidly 3 gills of thick sweet cream. Bake quickly in buttered gem-pans in a good oven. Serve warm. Oyster Patties. —Make some fine puff* paste, roll it out exceedingly thin, butter some patty pans and cover them with the pastry, then cut strips of the same thickness, half an

inch wide, moisten the paste already on, and lay the strips ronnd and round till there are three thicknesses; moisten the top, and fill with oysters, as follows:—Beard some oysters, cut them very small and put them in a stewpan with a pinch of nutmeg, a little pepper and salt, a little grated lemon peel, a tablesponoful of cream and a little of the oyster liquor; let them stew a few minutes, then fill the pasty with them, hot too full. Boiled Apple Pudding.—3 apples, £ cup of currants, i cup of fine breadcrumbs, 2oz. of sugar, grated lemon rind or essence of lemon, grating of nutmeg, 2 eggs. Pare, core, slice and dice the apples, add the currants, which have previously been well washed, then the breadcrumbs, and the sugar. Beat the eggs thoroughly with the flavouring, mix all ingredients together, pour into a buttered basin, tie down with a cloth, and boil for 3 hours. Apple Butter.—Sour cooking apples, brown sugar, water, cinnamon, and nutmeg to taste. This makes a delightful filling for tarts or sandwich cakes, •or it may be eaten with bread. Peel some sour cooking apples and quarter them, then measure- To.every 3 gallons of apple quarters allow 4^lb. of brown sugar, and a gallon of water. Boil the sugar and water, then add the apples. Stir constantly, and let it boil until no water comes round it when you try a little in a saucer. Flavour with powdered nutmeg and cinnamon. Make, some small pots very hot, put the apple butter into them, and cover at once. Apple and Crumb Pudding.—l cup of breadcrumbs, 1 cup of sliced apples, 1 tablespoonful of butter, 1 cup of sugar, a sprinkling of cinnamon, nutmeg, and lemon rind. Put a layer of the crumbs in a well-but-tered, rather deep dish; on that put a few small pieces of butter, then a layer of apple slices, then sugar, lemon ririd, cinnamon, and nutmeg. Repeat this, beginning with the breadcrumbs, until the dish is full. Bake for half an hour. Serve with cream.

A Good Cough Mixture. —One stick of "Solazzi" liquorice, 2 lb. tin of treacle, 3d. peppermint, 3d. paregoric, 3d. laudanum, 3d. aniseed, 1 quart water. Boil liquorice in water till melted, then add all other ingredients and bottle.