LADIES' COLUMN.

Waikato Argus, Volume IV, Issue 264, 26 March 1898, Page 2 (Supplement)

LADIES' COLUMN.

RECIPES FOR THE BREAKFAST TABLE. Scones. —Ingredients : lib flour. -J pint milk, 3oz butter, \ oz cream of tartar, \ tz carbonate of soda, 1( z fine sugar. Time required to i repare and bake about forty minutes. Put tbe flour into u basin, add the cream of tartar, carbonate of soda and the sugar, mix well together, add the butter next and rub it well into the flour with the hands, turn all out on to a floured baking beard, mix it into a smooth paste with the milk, then flour a rolling pin and roll it out to make sure the butter is well mixed in the flour, roll the paste out to a thin sheet ibout one third of an inch in thickness, take a knife, dip it in flour, and cut the paste Into triangular pieces, each side about four inches" long. Flour a tin put the scones on it and bake them directly in the oven from thirty to forty miDutes. When the scones are half done, brubh them over with milk. If liked, the scones may be split, toasted and buttered and served hot. T t t Oat Cake.—lngredients : lib Oatmeal, J tcaipoonful of salt, loz of clarified dripping, \ oz carbonate of soda, £oz of fluur or very fine oatmeal. Preparation. Put half a pint of water into a saucepan, add the dripping, soda and salt, put the saucepan over the fire and warm the contents, stir them until they are quite mixed.-'Tut lib of oatmeal in a basin, pour in the wa*m water, dripping etc. and mix all well together into a smooth paste, sprinkle tho flour on a baking board, turn out the paste on to it and roll it out very thin, about the eighth of an inch thick. Cut the paste into squa r e or round pieces, put (hem on a baking sheet to bake in a moderate oven until they are quite crisp, they will take about ten miruics, then place them on a tin to dry. They aresirved hot or cold according to taste; if hot, place them on a folded napkin. t t f Poached Eggs.—l fresh ege, 6 drops of lemon juice or vinegar, salt. Time required about five miuutes. Prepa-a-tion : Put a saucepan three parts full of water on the firo to boil, when quite boiling sprinkle in a desertspoonful of salt and squeeze in the lemon juice or half a teaspoonful of vinegar, this hc'p3 to set tbe whites of an rgg and makes it poach much better. Break the egg care'ully iuto a cup, after putting in a very little water, sbp the egg out gently into the boiling water, holding the cup as close to the water as possible great care should be taken not to break the yolk or it will be spoiled, allow to boil for three minutes, then lift out carefully with an egg slice and drain all the water from it. if there are any rough edges of the white trim them off neatly with a knife. Serve on a square of hot buttered toast, or on mashed potato or spinach, t t + Butterec Eggs.—lngredients : 3 eggs 2oz butter, pepper and salt, 1 tablespoonful of chopped bam or tongue or grated checsej !i slices bread. Time required about ten minutes. Preparation :—Toast the slices of bread, then put them on a board and cut tbcm into six round piece*, about tho size of the foot of a wineglass. Put the butter into an enammelled saucepan, break in the eggs and ufld a small teaspoonful of salt and pepper mixed; stir this very quickly with a wooden spoon over a quick fire, -when it becomes thick, pour it at once over the toast, so that each piece is nicely covered. Sprinkle over each a little chopped bam or tongue, or grated cheese. Servo at once. Care should te taken not to let the egj? cook too much or it will harden. Tbe addition of a tablespoonful of cr?am is a great improvement.