Domestic Recipes.

Te Aroha News, Volume V, Issue 223, 8 October 1887, Page 7

Domestic Recipes.

Eliza's Cake. — Two cups of sugar, one cup of cream, three eggs, ono teaspoonfnl cream tartar, one-half teaspoonful of soda, two cups of ilour.

Jklly Rolls. — One teacup of white sugar, one cup of flour, four eggs, one teaspoonful of cream tartar, one-half teaspoonful of soda. Turn bottom side up, spread with ielly, and roll up while warm.

White Mountain Cake. — One tnbleepoonful of butter, four tablespoonsful of 1 milk, one cup of flour, one cup of sugar, two teaspoonsful of yeast-powder, and two eggs ; cream, whites of two eggs, six ounces of pulverized sugar.

Salad Dressing. — Six tablespoonsful of melted butter, six tablespoonsful of cream, one teaspoonful of salt, half teaepoonful of pepper, one teaspoonful of ground mustard, one cup of vinegar ; then add three eggs beaten to a foam, remove from the fire and Btir.

To Stew Onions Brown.— Strip off the skin, taking care not to cut tho onions ; place them in a stew-pan that will just hold them in one layer ; cover them with some good beef gravy, and let them Btew very gently for two hours, or until they aro perfectly tender without breaking.

Puff Paste. — Rub half a pound of fresh butter into a pound and a half of flour, add a little water, and make a moderately stiff paste ; work it well together, roll it out thin, put some bits of butter on it, dredge it with flour, and double it up again ; repeat this operation three times, using three quarters of a pound more butter. When done, put the paste by for half an hour.

Transparent Pudding.— Break the yolks of six eggs into a bowl, taking care chat no white adheres; have ready to mix with these one-quarter of a pound of sifted sugar and one quarter of a pound of fresh butter, which have been previously warmed together in a jam-pot by the fire to a honey. Do not let them candy. _ Add to this the eggs, and pour into five little tine or china moulds, first placing in each a teaspoonful of marmalade ; place the moulds directly in a steamer and steam twenty minutes. Take off, wait five minutes, turn out and serve.

A Quick Breakfast Dish.— For a family of six, take eight slices of light bread about five inches square and three-quarters of an inch thick. Put them in a deep dish and pour boiling water over them. As quickly as pos-ible take out from the water, and set on a dish to drip. Take a piece of butter (or lard) the size of a small walnut, put it into the frying-pan and let ifc get hot. Dip each piece of bread separately in four eggs previously well beaten. Put one layer in the frying-pan. When nicely browned on both sides, lay on a dish and eprinkle white ngar over' them while hot.