RECIPES.

Waikato Times, Volume XXV, Issue 2033, 18 July 1885, Page 6 (Supplement)

RECIPES.

SroN<.n-CAKE Pudding. — Four penny sponge cakes, strawberry jam, one wine-glaas-full of sherry, one egg, milk. Cut the sponggoakea into sliced, spread strawberry or any jam preferred over tho slice, plaag them in pie-dish, pour the wine over them, let them Boak until all the wine is absorbed, then fill up nearly to the top of the pie-dish with milk. Bake in a moderately slow oven. Serve with croam. lUkud Mushrooms. — Lay the mushrooms, tops down, upon a buttered baking-dish ; season with salt and pepper, and place a bit of butter in each inverted cup. Bake in a hot oven for twenty-minutes, basting several times with butter and water. If they are at all dry, | pour a little melted butter over them as they are nent to table, and in every case squeeze over a few drops of lemon-juice. Ribs- of BEEr a la Bobdelaise. — Cut and trim the ribs into nice shaped pieces, and sprinkle with olive oil, salt, and pepper. Blanch some beef marrow, out it into slices, and dip in warm meat glaze ; broil the ribs on the grill, and warm the slices of marrow with r. salamander ; place the beef on an entree dish, cover with the pieces of marrow, and ponr some Bordelaise sauce over them. Savory Toast. — Put a piece of butter the bize of a walnut into the saucepan, with a de-Bert-spoonful of mustard, the same of anchovy sauce, a wineglasß of vinegar, a quarter of a pound of cheese, a little white pepper and cayenne. Stir it well until dissolved, then Bp/r-ad on toasted bread and serve. Pork Chops, wrrn Apples. — Put the meat in the fry ing-pan ; then scatter a little sage, pepper, and salt over it ; cook thoroughly ; if it is fat enongb, so that there is plenty of gravy, fry the sliced apples in that ; if not, add a lump of butter, brown the apples and lay them over the pork. CAULii\LO\VEn Rarebit. — Put into a fryingpan, in boiling lard, a few small mushrooms and the flower-part of a ouuliflower broken into sprigs. Sprinkle over them some grated cheese, and baste the whole well from time to time with tho hot fat.