RECIPES.

Waikato Times, Volume XXII, Issue 1833, 5 April 1884, Page 6 (Supplement)

RECIPES.

Sugar Pie. — One egg, one oup of sugar, one tablespoonful of butter. Beat light, and add one tablespoonful and a half of flour, one cap of hot water, flavour and bake with an under crust.

Beef a la Modi:. — Take three pounds of fresh beef, remove all the fat and gristle ; mix some clovea, mace, allspice, black pepper, and a little cayenne with a little less than a pint of vinegar, the quantity of spice to be determined by your taste — a tablespoonful of each, with the exception of the cayenne, ia the usual allowance — a half a teaspoonful of cayenne is sufficient. Put the meat in a porcelain kettle and pour the vinegar and spices over it and a pint of soup stock. It is considered by some cooks a great addition to cut thin slices of bacon and lay them over the meat. Cover the kettle and let the beef cook slowly till perfectly tender. This may be served cold or hot and with vegetables or without.

Fig Cake. — A new way to prepare a fig cake is to first bake a large, round loaf of cake. This should be light and rich. When it is cold cut in three parts or slices ; for this you must have a thin and very sharp knife, and must exercise great 'care not to break the slices. Between these layers spread a filling made of boiled frosting, with the figs chopped fine and cooked for two or three minutes in the frosting. The top may be frosted with plain frosting, or it may be omitted altogether.

Ginger Cookies. — One cup of molasses, one cup of brown sugar, one cup of warm water, one cup of lard, two tablespoonfuls of ginger, and one teaspoonful of soda ; stir with flour, but do not mix hard ; bake in a qaick oven. Do not roll as thin as for ginger-snaps, and cut the cookies out with a cutter which has deep and generous scallops.