RECIPES.

Waikato Times, Volume XXI, Issue 1729, 4 August 1883, Page 6

RECIPES.

Southern Biscuit. — Two cups of self-rising flour, one spoonful of lard ; mix with warm milk; knead into dough, and roll; cut with biscuit- cutter, and prick each with a straw. Cook in a hot oven ten minutes, Palmetto Flannel Cakes. — One pint of buttermilk, two well beaten eggs, flour enough to make a stiff batter — the flour to be mixed, half wheat and half corn flour. Put a spoonful of sea-fOam into .the flour, and cook on a griddle. HoaiiNT Muffins, — Two cups of boiled hominy, beat it smooth, stir in v two cups of sour milk, half a cup of melted butter, one teaspoonful of salt, two itablespoonfuls of sugar, add three well-beaten eggs, one teaspoon of baking powder sifted with two cups of flour. Pour in muffin rings and bake quickly. Obeaji Podding. — Stir together one pint of cream, three ounces of sugar, the yolks of three eggs, and a little grated nutmeg ; add the well-beaten whites, stirring lightly, and pour into a buttered pie plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of bread crumbs and bake. Malaga cake. — Beat to a cream -one cup of batter and two oupa of sugar, add half cup of I sweet milk : mix two teaspoonf uls of baking powder with three cups of flour ; beat the whiten of six eggs to a froth, stir altogether and flavour with lemon ; bake in sheets. Filling — Whites of three eggs beaten with sugar as for frothing ; keep out enough for the top of the cake ; add one cup of seeded and chopped raisins, two teaspoonfuls of extract of lemon. Spread between the cake. Miht Sauoe. — Take freah young mint, strip leaves [from stems, wash, drain on a sieve or dry them on a cloth, chop very fine, put in a sauce tureen, and to three heaped tablspoonfuls of mint add two of pounded sugar ; let it remain a few minutes well mixed together, and pour over it gradually six tablespoonfuls of good vinegar. It is better to make the sauce an our or two before dinner, ao that the vinegar may be impregnated with mint. The addition of three or four tablespoonfuls of the liquor from Ithe boiling lamb or the roast is an improvement.