RECIPES.

Waikato Times, Volume XIX, Issue 1604, 14 October 1882, Page 2 (Supplement)

RECIPES.

Baked Tomatoes. — Wash, wipe, and cut the tomatoes in halves, place them in a baking tin with the skin downward; season with pepper and salt, bake in a hot oven till tender ; then taks up carefully, and serve a on toast with a bit of butter on each tomato. Bice Fritters. — Boil three tablespoonsful until it has fully swelled, then drain it quite dry, and mix with it four well-beaten eggs, a quarter of a pound of currents, and a little grated lemon peel, nutmeg and sugar to taste. Stir in as much flour as will thicken it, and fry in hot lard. Waffles. — One quart of sour milk, four eggs, three ounces of butter, half ateaspoonsful of salt, two teaspoonsful, of soda flour enongh to make a thick batter. Bake and serve hot. Bkkakfast Muffins. — Whisk three eggs, and mix with them one breakfast cup of milk one tablespoonful of butter, melted, one tablespoonful of sugar, pinch of salt, and two heaped teaspoonful of baking powder, flour enough to make a batter; bake in round tins. When almost done wash the top of eack with a feather dipped in milk. Phenoii EoLLb 1 . — Beat two eggs, and mix with them a half-pint of milk and a tablespoonful of yeast ; knead well and let it stand till morning, then work in one ounce of butter, mould into small rolls, and bake at once. Milk Toast. — Toast slices of bread very quickly, and dip each slice into nearly boiling milk as soon as toasted, then spread with butter which has been melted to soften it. This toast must be served very hot, and eaten at once, when it is delicious. Fbenoh Toast. — Beat one egg thoroughly, and mix with it one breakfast cup of milk and and a little salt. Soak some slices of bread in the mixture, allowing each slice to absorb a little. Brown onfa buttered gridiron, spread with butter, and serve. Lemon Toast. — Beat the yolks of three eggs and mix with them half a pint of milk ; dip slices of bread into the mixture, then fry them a delicate brown in boiling butter. Take the whites of the eggs, beat them to a froth, add to tjhem three ounces of white sugar and the juice of a small lemon. Stir in a small tea- 1 cupful of boiling water, and serve as a sauce over the toast.