Ladies' Column.

Kaipara and Waitemata Echo, 17 July 1914, Page 2

Ladies' Column.

LANCASHIRE BRAWN. Pig's head, water, pepper and salt, I pig's feet. Take a fresh pig's i head, wilh a set of pig's feet, and J sbock them in salt ami water all night, alter thoroughly cleaning. | Stew them gently 3or 1 hours, with only enough water to prevent them burning., season to taste with ; salt and popper, then taX'e out all : the bones and chop the meat up ■ well, put into moulds and press. If ..the hear! is too fat, take off t>he ; cheeks and salt and dry for bacon. This I'i'iuvn is really nice and tasty. YORKSHIRE PUDDING. I 3oz. oi ilour, '2 eggs, good a.pj n t i milk, 2q-a. drip|Wng, £oz. baking powder. Mix the (lour, egg, milk, baking powder, and pinch of salt well together into a batter ; put the 2oz. of dripping into a baking tin, and make it quite hot, pour in the batter and cook at once in a quick oven under the meat for 15 or 20 minutes. When cooked, cut it into squares about- '2in. in diameter, and dish up on a napkin or dish-paper in a hot dish en couronne. The quantities given are for a baking tin aboflt lOiri. long by Gin. bread. If a smaller tin be used, the pudding will be too thick. FTJI;IT SALTS; Soz. carbonate soda, loz. magnesia, 4ox. cream of tartar, .4oz. tartaric acid, 40/.. 11/psom salts, 12oz. sifted sugar. Mix well together. Dose for adult, one teaspoonful in half a tumbler of water. RIBBON CAKE. iTb. butter, ilh. flour, £lt). sugar, 1 teaspoon baking powder, 3 eggs, 1 small cup milk. Beat the sugar and butter together i-n a basin to a cream, then add eggs one by one, and beat well, then pu-t milk- and vanilla to flavour ; sift in flour alternately with milk, divide the mixture into three parts, color each part a different colour, one chocolate, one pink, and the other can be left alone. Bake each separately in sandwich tin«. When cold, place one on top of the other, and bind together with an icing. WINE JELLY. 3oz. gelatine, -Jib. loaf sugar, 2 eggs, 1 pint water, 6 lemons, ,}-pint wine. Soak the gelatine in the water for an hour, then put over a slow fire, add sugar, juice of lemons, rind of three, whites of eggs (well beaten), wine ; strain through muslin or jelly bag. PUMPKIN PIE. li cup mashed pumpkin, -J cup sugar, | cup currants, 3 teaspoonful cinnamon, 1 tablespoon butter, £ lemon peel, 2 eggs (well beaten) or j-cap of milk., Mix all into a smooth paste, and bake in flat dish. or plate, with crust top and bottom.