RECIPES.

Waikato Times, Volume XXII, Issue 1809, 9 February 1884, Page 2 (Supplement)

RECIPES.

Cold Sauce fob Puddings. — Four ounces of butter creamed, six ounces of pulverized white sujjar, white of one egg, and a glass of wine. Beat the sugar and butter till very white. Boat the egg, and add the wine slowly by degrees. Season with fresh lemon juice or orange juice. — Note. Omit wine if you choose. Battkk Pudding. — Seven eggs, fourteen table-spoonfuls of dour made into a batter with one quart of rich cream (if you have not cream, substitute ono quart, of milk and two ounce 3 of fresh butter), and a tea-Bpoon-ful of salt. Bake quickly, and eat with sauce. Batter Pudding, No. 2. — Eight eggs; four table-spoonfuls of flour ; a pint of milk. Thi3 makes pudding enough for eight persona. E VERY-DAY OR PIAIN CAKE PUDDING. — Five pints of flour ; four cupfuls of sugar ; a cupful of butter; two nutmegi or a tablespoonful of ground cinnamon ; five eggs ; two tea-spoonfuls of soda. Bake like any other cake, and serve with sauce. ' Plvin Cake, No. 2. — Six eggs ; four teaoupfuls of flour ; two tea-cupfuls of sugar ; a tea -cupful of buttermilk or sour milk ; half a cupful of butter or good lard ; a tea-spoon-ful of soda. Flavor with a nutmeg or a few blades of mace poundod up fine. Wuite Potato Pudding. — Half a pound of potatoes finely mashed; half a pound of sugar ; halt a pound of butter ; six eggs, the whites beaten separately. Cream th« butter, and mix all together, beating till very light. Use any flavoring you like; nutmeg and wine or lemon and mace are suitable for the purpose. An excellent Pudding. — Take two teacupfuls of flour ; one tea-cupful of buttor ; one tpa-cupful of sugar; one tea-cupful ofraisins or any other fruit, well floured (in a part of that measured out) ; five eggs well beaten. Let it boil two hours, and prepare for it a nice sauce when sent to table. Dried atvle Turrs. — Beat five eggs very light, and ndd them to a pint of apples, stewed until perfectly tender, mashed, and run through a sieve. To these add a gill of cream, a quarter of a pound of butter, and any flavoring you prefer. Have ready plates lined with puff paste, pour in the b&tter, And bake. Little strips of quince marmalade dotted oror the top, and then strewn thickly with granulated sugar improve the taste and appearance of these really luscious tarts.