RECIPES.

Waikato Times, Volume XXIV, Issue 1994, 18 April 1885, Page 2 (Supplement)

RECIPES.

Aprr.E Svoiv. — Pare and quarter tho apples, boil quickly in water flavored with lemon peel. After stowing and draining, pass through a flieve, beat the whites of bix eggs, add six tablespoonsfuhof powdered sugar and the apples, stir together, heap up in a glass dish and garnish witn lady fingers.

WurAT Gnmm.r Caki.s.— One pint and a half of flour, half tablespoon ful of salt, three tablespoonaf uls of baking powder, two eggs, one pint and a half of milk.

Coi i ck Cake.— Oae cup each of butter and strong oo l fee, one pint and a half of flour, three-quarters of a cup of butter, three egga, one cup and a half of supar, ono cupful of stoned raisins, half oupful of chopped citron, half cup of milk. Mix to a smooth batter and bake fifty minutos.

Rice Fritters. — One quart of milk, two oups of rice, five eggs, quarter of a cup of butter. Boil the rice in the milk until soft, then add one tablespoonf ul of sugar, yolks of eggs and batter. When cold add the beaten whites of the e<™s and fry in hot lard.

Spick Cakk. — One oup each of brown sugar and butter, two teaspoonsful of baking powder, one pint of flour, ono teaspooiiful each of nutmeg, cinnamon and ginger, one cup of milk ; fill greased gem pans two thirds full and bake.

Arrowroot Pudding. — One pint of milk, two tableHpoonfuld of arrowroot, two eggs, half cup of sugar, half teaspoonful each of cinnamon and nutmeg ; boil the milk and stir in the arrowroot, which has been dissolved in a little water ; take from tho fire, add the other ingredients and bake in an earthenware dish in a quick oven.

Bvtteh PnnniNO.— One quart of milk, two cupa of flour, six eggs, two teaspoonfuls of baking powder, two cups of sugar, two cups of stoned raisins.