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Household. RECIPES.

BitiMD Podding. — An excellent pudding is made by soaking one pint of fine nice bread dumbs in a, pint of sweet milk; beat the yolks of six eggs and tbo whites of three till they aie veiy light ; beat in -with them one coffe p -cup of sugar, one tablespoonful of melted butter ; stir thebe in with the bread crumbs, add the grated nnd and the juice of one lemon. Bake in a deep pudding dish. When done, spread a layer of tait jelly over the top, and then a meringue made of the whites of thiee eggs which should be reserved foi this purpose. Set it in the oven to brown the top ; this takes a very short time if the oven is hot, not moie than four minutes being requiunl for it. — Npv> York Post. Fblncii Toast. — Make the toast of slices of stale bread. Baker's bread is best for this puipose. Brown carefully without burning ; beat two eggs very light ; add to one pint of sweet milk ; blend a tablespoonful of milk and a desseitspoonful of Hour together ; add to the milk and eggh ; have a saucepan leady with some well-heated butter ; dip the biead in the egg and milk, and fry a light brown on both sides. Send to table hot ; sift powdeied sugar over each slice; or a cream sauce flavoied with wine may be used. Pm Sour. — Pick over one quart of split peas, wash and soak ovei night. In the morning pour into a large saucepan or soup kettle thiec quaits of hot water, and the soaked peas, one onion cut in small pieces, a little cayenne and two salted pork hocks. The hocks must be laid in warm water two or three horns before cooking, otherwise the soup would be too salt ; these are more desirable for a soup as there is less fat than there would be in a plain piece of salt pork, and theie is a great deal of gelatine which makes a nice addition to the soup. Boil gently three or four hours, stirring often to keep the soup fiom burning. When cooked, take out the meat, strain through a sieve, pressing the peas through with a wooden masher. Serve hot, with some fried bread cut in dice.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/WT18840216.2.41

Bibliographic details
Ngā taipitopito pukapuka

Waikato Times, Volume XXII, Issue 1812, 16 February 1884, Page 2 (Supplement)

Word count
Tapeke kupu
382

Household. RECIPES. Waikato Times, Volume XXII, Issue 1812, 16 February 1884, Page 2 (Supplement)

Household. RECIPES. Waikato Times, Volume XXII, Issue 1812, 16 February 1884, Page 2 (Supplement)

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