The Household.

Wairarapa Daily Times, Volume 4, Issue 1067, 6 May 1882, Page 2 (Supplement)

The Household.

■;:.;;■ .RECIPES., House Radish for Winter^—ln autumn mix tlio quantity wanted in the following proportions:—A coffee cup of grated horse radish, two tahlespoonfuls of white sugar, a half tc'aspootiful of salt', and a pint and a half of cold vinegar; hottlo and seal. To make horse radish sauce take two tablespoonfuls of tho above, add one doscrt spoonful of olive oil (or molted butter or croam) and one of prepared mustard, - Curry-Powder,—One ounce of gingor, one of mustard, ono of popper, throo of coriander socd, three of turmeric, one half-ouneo of cardainpn seed, quarter ounco of cayenne pepper, quarter ounce of'cumice seed'; pound all fine, sift, and dork tight, Ono tcaspoonlul of powder is sufficient to season anything, This is nice for boiled meats and stews!' ' ■ ;

Quick Made Cottage Pudding.—One-' cup of sugar, two eggs, ono cup of sour cream, two cups'of'flour, ono cup of-raisins, one teaspoonful of soda; flavour with nutmeg, and bakoin a long tin or cake bar. Sauce, for same: Ono cup of sugar, one half cup of butter, four heaping tablespoonfuls of flour; rub together, and flavour with nutmeg; pour over this mixture three pints of boiling water, lot it boil up well, audit is ready for use.

Perfection Cake.-Om pound of flour,ono [wind of sugar (pulverised),.three-quarters of a pound of butter, one gill of sweet milk.one toaspoonful of baking powder, and oiglit eggs; put powdor and flour together; cream tho butter and sugar togotuer until light as a feather; beat .'tho eggs separately, the. whites to a stiff froth and tho yolks until rich arid thick; add yolks to butter mid sugar, then flour, and lastly the whites'of the eggs; beat lightly until all. aro Well mixed, and bake in'ordinary cako tins in a veryslow 1 oven. - l'or flavouring cither' vanilla or lemon may boused.- : . - ■

Cinnamon Cakb,-Two pounds brown sugar,; two pounds flour, ono toaspoonful baking powder, 0110 pound butter, three'tcaspoonfuls of cinnamon, tlireo c-rgs (beaten lightly); mix all woll as usual for cake; roll very turn, cut unci bake, Cold Suw.-Cut a hard lioad of cabbage to slmmls.; sprinkle with salt and put into a saucepan with vinegar and watay half and half, just, to scald it; drain it and spread on a dish to cool: now take a bit of butter tho size of a walnut and rub it smoothly with a teaspoonful of flour; to this add the yolk of an ogg and a littlo popper; pour n small quantity of boiling vinegar ovor this, stirring all the time, and pour ovor tlio cabbage, which put away to cool. Sweet Potato Pie. —To one pound of potatoes, baked, and rubbed through a siovo, add half pound of butter, three quarters of a pound of sugar, one pint of milk and six oggs; flavor with nutmeg or cinnamon, and beat the- wltolo together thoroughly. Bako with one crust, This will make three pies, Lemon Pie.—Grata two lemons; add two pound of sugar, two oggs, half a cup of New Orleans molasses, half cup of water, ono tablespoonful of butter and ono of flour. This will make six pies.' Sliced Sweet Potato Pie.—Boil some sweet potatoes until tonder; peel and slice them} lino your pan with : a good crust; lay in tbo potatoes till full enough, then cover thorn with sugar, one quarter pound of butter and nearly a cup of sweet milk; flavor with nutmog. Puton n top crust and bake, and you will have a -most delicious pie, • "■ Sweet 'Appib PiE.-Stew six swoot apples until perfectly tender ;■■ mash through a sieve; boat them with an egg ami a toacupful of new milk; spico to your tasto and bake with ono crust.

Peach PiK.-Linc a deep pan with cream crust; pare nico ripo peaches, leaving-them wholo, and fill the pan. Thon take a pint of creain and tlireo tablespoonfuls of sugar, and stir well togetbor ;•. pour this over the peaches; dredge on a little flour; puton a,top crust and punch down woll to keep tho juice from escaping, Bako thoroughly,-that the -peaches may bo woll cooked.: .