RECIPES.

Waikato Times, Volume XXIV, Issue 1970, 21 February 1885, Page 6 (Supplement)

RECIPES.

Pixkaitls Bavarun Cream.— One pint of fresh or canned pineapple, one small teacup(ul of sugar, one pint of cream, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the water. Chop pineapple fine, put it on with the sugar to simmer twenty minutes. Add gelatine and strain immediately through a cloth or sieve into a tin basin. Rub the pineapple through as much as possible. Beat until it begins to thicken, then add cream which has been whipped to a froth. When well mixed pour into a mould and sot away to harden. Serve with whipped cream. Drop Caki.s.— One coffee-enpful of granulated sugar, two teaspoonfuls of baking powder, two ounces of butter, two ounces of lard, one egg, one coffee-oupful of milk, two cupfuls of Hour, flavoring to taste. Mix the sugar, taking powder and shortening (butter and lard) and flavoring well together; then add the egg, well beaten, and the milk. I Thicken with flour and drop on tins. Buced Gooseberry Pcddino. — Three pints of gooseberries, six eggs, three ouncea of butter, one pint of bread crumbs, two pounds of sugar, puS paste. Pick and tail the gooseberries, put them in a jar, and put the jar into a saucepan of water ; boil until tender, then pulp them through a sieve, and add the eggs well beaten, butter, bread crumbs and sugar , beat well for a few minutes. Line a dish with puff paste, put in the mixture, and bake for about half an hour ; sprinkle with sifted sugar aod Berve. Oihnok Bcttkr. — Pare eight large oranges, out into thin slices, pour over them ono-aud-a half cupfula of powdered sugar; boil one pint of milk ; and, while boiling, add the yolks of three eggs, one tablespoonful of corn starch made smooth with cold milk ; stir constantly, and when thick pour over the fruit ; beat the whites of the eggs to a froth, sweeten, pour over the custard and brown in the oven. Serve cold. Lady Fivgkrs.— Take two eggs, one cupful of Bu^ar, half a cupful of butter, half a cupful of sweet milk, two teaspoonsful of baking powder ; add enough flour to form a soft dough. Take a small piece of dough, flour it and roll with your hands as lafge as your finger ; cut off in four-inch lengths and put closely in buttered pans. Bake quickly. Boiled Tonguu. — While a boiled tongue is still warm roll it with the tip inside and place it in a round tin or vessel just large enough to hold it inplaoe, let itfemain over night, when it will remain rolled after being removed from the pan. Serve it whole. Cucumber Catsup. — Take large cucumbers and large onions, an equal number of each, pare and slice them thin, and put them in a sieve, throwing a handful of salt over them. Place the sieve orer a pan and let them drain for twelve hours. Then take the liquor, and for each dozon cucumbers vseA, add four ounces of anchovies, a pint of white vinegar, a nutmeg, a quarter of an ounce of mace and half an ounce of whole pepper. Let these ingredients boil up, then strain the liquor, and when cold bottle it and tie down tightly with bladder. Bbef Souf. — Boil soup meat for six hours, let it stand over night ; the next day skim the grease off and add salt and, pepper to season well, a teaapoonful of butter rubbed in browned flour, grated carrot and a little vermicelli. Boil three eggs hard, mash smooth, put in a tureen and pour soup orer them.