RECIPES.

Waikato Times, Volume XXII, Issue 1797, 12 January 1884, Page 2 (Supplement)

RECIPES.

Banana Fritters. — Four egga, one pint milk, a little salt, flour enough to make a light batter. Beat the eggs into the milk and add salt and flour. Stir in, pretty thickly, bananas sliced thin. Fry in hot lard. Oatmeal Biscuit. — Take half a pound medium oatmeal, quarter o£ a pound flour, one desertapoonful of baking powder; mix with two ounces butter and half a gill of milk, made hot in a saucepan. Koll out quickly, and bake at once in very thin cakes. Chocolate Jelly. — Four small cakes of chocolate grated and one and one-half pints of milk boited together. Then add sugar and vanilla to taste, and one box of gelatine dissolved in a little water. Boil all together for a few minutes, then set away to cool. "Tutti Frtjtti" Candy.— Four cups of white sugar, one cup of hot water. Let this boil in a bright tin pan for eight minutes without stirring ; then try if it threads from the spoon, and if it does, take it from the fire and try a small spoonful to see if it will be creamy and roll in a ball ; do this by rubbing some with a spoon against the side of any earthen dish ; if it will not, let it boil for a few minutes longer ; but if it is satisfactory, pour it all in a dish and beat rapidly with a large spoon. The vanilla or any flavor should not be added until the cream begins to cool. If the cream cools too much to shape it, you can warm it without injuring it. Baisins, currants, dates and citron may be chopped fine and be mixed with the cream, and be formed in bars or flat cakes. Almonds, hickory, or English walnuts may be used, also candied cherries.