RECIPES.

Waikato Times, Volume XXIII, Issue 1920, 25 October 1884, Page 2 (Supplement)

RECIPES.

Suet Pudding. — A piece of sucl the si/c of an egg, chopped fine, one cup of sweet milk, onclialf teaspoonful of soda, one cup of molasses, one-half pound of raibins ; boil two hours. Flo ming I&r-VND. — Heat one quart of milk, stir until thick with the yolks of six eggs, sweeten to taste : beat the whites of the eggs to a froth and put them in a colander, pour boiling water over them, then place them on the custard and set away to cool. Cocoakut Cam:. — Two cups of sugar, one cup of butter, one cup of milk, five eggs, three cups of flour ; bake in layers. Custard — one-half pint milk, bix tablespoonfuls of cocoanut, one-half teaspoonful of coin starch, one egg ; boil together I and bpread between layeis. Pound Cake.— One pound of sugar, ten eggs, ono pound of Hour, tin ee- quarters of a pound of butter. Cookies.— Half a pound of sugar, three-quar-teis of a pound of shortening, a half-pint of water, one egg, one teaspoonful each of cream taitar, sodn and caraway seed. Cream Cake. — A half cup of buttei, one and a quaiter cups of sugar, two and a half cups of ftour, a half cup of milk, tlnee eggs, tluco teaspoonfuls of baking powder ; bako in layeis. Cream — a half pint of milk, a half cup of sugar, two eggs, a quarter of a cup of flour ; cook till thick. Baked Fish.— Slun and bone the lish by 1 mining a sharp knife along the back ; spread over tho dripping-pan a thin layei of buttoi and half an onion in fine pieces ; lay tha fish upon it, and pour over the fish ono tablespoonful of vinegar. For sauce, rub butter, the size of a walnut, and flour together, add a cup of the bioth, or hot water and the juice of the fish. Turn this mixture over tho fish, dust with bread crumbs, salt and pepper, and bake a few minutes, or until a little brown. Garnish with pieces ot bread cut heartshape. Snow Cakl. — One and one-half cups of sugar, one tumbler of flour, whites of ten eggs, one teaspoon of cream taitar. Spoxgl C UCE.— Ono pound of sugar, ten eggs, three- quaiters of a pound of flour; ilavoi ; half teaspopn of giated alum. Lemon Cake. — Ono cup of sugar, whites of four eggs, half cup of butter, two teaspoons of bilking powder, half cup of flour. Fiostina : Whites of two eggs, two cups of sugar, one lemon and one teaspoon of lemon essence. Cowee Caki;. — Five cups of flour, two eggs, one cup of butter, one-quarter of a pound of cition, one cup of colluc, ono teaspoon oi soda, one cup of molasses, cloves, one cup of sugar, cinnamon, one cup of laisins, one cup of cunants. Cranberry Tarts. — Ono cup of lard, one tablespoon of sugar, thiee tablespoons of water, and the white ol ono egg. Mix together with suiheient flower to mako it roll out easily, and cut m small circles, placing a roll of the crust aiound each one for a nm. ' Fill with sauco and cover with another round piece in which tlnee holes have been cut, and then bake. Minoed Beei. — Slued tho beef and put into a stew pan with one laige onion chopped line ; water enough to cover, pepper and salt. Boil until tender ; then pour ovor bread crumbs and add one teaspoonful of vinegar. Boiled Ham. — Boil until tender ; then remove the skin ; set m tho oven for a half hour ; cover thickly with cracker crumb 3 and season with pepper ; set back in the oven for another half hour. OvTail Soup. — Ono ox-tail, two large onions, two carrots ; chop all together and fry m butter ; when done put into a soup kettle, with the beef cut into stnps ; boil four horns; stiain and thicken with flour wet m cold water. Yorkshire Pudding.— One pint of flour, three j eggs, one and thiee-quarter pints of milk, salt, two teaspoonfuls of baking powdei ; pour into a pudding dish spread with beef diippmgs and bako ono half hour. Creabi Toast.— Toast slices of bread, butter and place in a dish ; pour over them a cream made of one pint of cicam, two teaspoonfuls of flour, salt and butter, heated together. Ego Sauce. — One cup of stock thickened with two spoonfuls of butter rolled thickly in flour, and two beaten eggs ; boil two minutes, season, and pour over pounded yolks of three eggs.