Ladies' Column.

Kaipara and Waitemata Echo, 10 April 1914, Page 2

Ladies' Column.

A VEGETARIAN PIE. lib onions, 4 largo potatc r>s, fib cheese, 1 pint milk, bmall piece butter. Slice the onions and pota- •-*"*•■»* toes, put them into a pie-disk, and cover with the milk. Put into a quick oven until tender. Then grate the cheese, add the butter, .•■■ 't, and pepper to taste, stir thoroughly, and put back into the oven for a quarter of an hour.

CHJCKEN T BROTH

Remove the skin and fat from a chicken and chop up, bones and all, into small pieces. Add some salt and a quart of boiling water, cover it, and simmer it for two hours. Then allow it to stand for one houi.\ still covered, after which strain it through a sieve. This is one of the most wholesome and strengthening dishes a child can have.

TRIFLE

Sponge cakes, cream, sherry, enstard, almonds. Put sponge cake in a deep dish, pour |-pint sherry or sweet wine over, let it soak we!l, then take 2oz. almonds, blanched and cut in strips, and put them on the cake. Make a good custard, and when cool pour over the cake then cover up with whipped cream, which should stand as high as possible. Garnish with strips of bright jelly.

ACID DROPS

slb loaf sugar, 1 cup water, 1 teaspoon vinegar, 6 drops essence of lemon, Joz. tartaric add. Put sugar, water, and vinegar in. a saucepan and boil till it snaps Kke glass ; add essence and acid. Mix well, turn out, and cut into small bullets.

SYRUP PUDDING

1 cup flour, 1 cup breadcrumbs, teacup sour milk, £ cup suet, 1 tablespoon sugar, 1 tablespoon syrup, 1 teaspoon ground ginger \ teaspoon baking soda. Chop the suet finely, mix all ingredients well together, and boil in a ,cloth or basin for an hour and a half.

ROCK CAKES

£lb butter lib sugar, 5 eggs, cup of currants, 1 teaspoon soda, 2oz. cream tartar, 2lb flour, little milk. Mix well together, and drop on tin and bake in moderate oven.