RECIPES.

Manawatu Standard, Volume IX, Issue 19, 20 December 1884, Page 1 (Supplement)

RECIPES.

Suet Pudding. — A pieca of sufit 11)3 sizo of an og;;, chopped fino, oncj cup of sweet milk, ono-i half tcasjvionful of soda, mm oap of molasses; ono-half pound of raisins ; boil two hours. Floating Island. — Heat one quart of milk; stir until thick with the yolks of six-eggs, sweeten to taste : beat Iho whites of the eggs to a troth and put thorn m n colander, pour boiling water over them, then place them ontb.9 oustard and set away to cool. Cocoanut Cake.— Two cups of sugar, one cup of butter, ono cup of milk, fins eggs, three sups of flour; hake m layers. Custarl— one-half pini milk, six tablespo»nfuls of coioanut, one-half teaspoonful of corn, starch, ono e£g ; boil together and spread between layers. ; Pound Caku.— One pound of sugar, ten eggs, one pound of flour, three-quarfen of a pound of butter. Cookies. — Half a pound of sugar, threo-quar-ters of a pound of shartening, a half-pint of water, ono egg, ono teaspoonf ul »ach of cream tartar, soda and caraway seed. Cream Cakf.. — A half cup nf butter, one .and a quarter cups of sugar, two and c half cups of ilour, a half cup of milk, three tggfi, three toaspoenfuls of baking powder ;■• hsko m layers. Oroam— a half pint of milk, a half cup of sugar, two eggs, a quarter of a cup of four ; cook till thick. Bakbd Fisn.— Skin and bono t'lfi fish by running a sharp knife along tho bael ; spread over tho dripping-pan a thin layer of lutter and half an onion m fine pieces ; lay tho feh upon it, and pour over tho fish one tnblespooiful of vinegar. For sauce, rub butter, the size of a walnut, and flour together, add a cup of tlu broth, or hot water and the juice of tho Ash. Turn this mixture over the fish, dust with breadcrumbs, salt and pepper, and bako a fow minuter* or until a littlebrown. Garnish with pieces of bread cut hcartshapo. ' • Snow Cake.— One and onc-bilf cups of sugar, one tumbler of flour, whites of ;on eggs, ono teaspoon of cream tartar. Sponge Cake. — One pound tt sugar, ton eggs, | three- quarters of a pound of flour ; flaror ; half I teaspoon of grated alum. Lemon Oake.— Ono cup a' sugar, whites of four eggs, half cup of button two teaspoons of baking powder, half cup of flour. Frosting : Whites of two eggs, two crips of sugar, onelamon : and ono teaspoon of lemon eaenco. Coffee Cake. — Fivo cupi of flour, two eggs, one cup of butter, oue-qttirter of a pound of citron, ono cup of coffee, mo teaspoon of soda, ono cup of molasses, clov.'s, one cup of sugar, cinnamon, ono cup of raisins, one cup of currants. - Cranberry Tarts. — One cup of lard, one tablespoon of sugar, time tablespoons of water, and tho white of one egj. Mix together with sufficient flower to make it roll out easily, and cut m small circles, placng a roll of tho crust around each one for a rim. Fill with sauce and cover with another round piece m which three . holes have been cvit, and thui bako. ■ MijfOED Beef. — Shred tie beef and put into .1 j stew pan with ono large onion chopped litie ; : water enough to cover, pipper and salt. Boil ! until tender ; then pour owr bread crumbs and add one tt-aspoonful of vinegar. ! Boiled 11am. — Boil until tender ; then remove the skin ; set m the oven f»r a half hour ; cover thickly with cracker cranta and season with pepper ; set back m tho oral for another half hour. Ox-Taili Soup. — One ox-tal, two large onions, two carrots ; chop all togethtr and fry m butter ; when dono put into a soup Icttle, with tlia beef cut into strips ; boil four honrs ; strain and I thicken with flour wet m cold water. Yorkshire Puddikg. — One pint of ilour, three [ eggs, one and three-quarter pints of milk, salt, two teaspoonfuls of baking povder ; pour into a pudding dish spread -with be«f drippings and • bako one half hour. Chkam Toast. — Toast slices of br«ad, butter and place m a dish ; pour ovu* them a cream made of one pint of cream, two tcaspoonfuls of. flour, salt and butter, heated together. [ Egg Sauce. — One cup of stocl thickened with two spoonfuls of butter rolled thiokly m fl«ur, and two beaten eggs ; boil two .■ninntes, season, and pour over pounded yolks of three eggs.