RECIPES.

Waikato Times, Volume XXV, Issue 2048, 22 August 1885, Page 2 (Supplement)

RECIPES.

Tea Cakes.— Threo pints of flour, two pints of brown sugar, three eggs, two heaping tableapoonfuta lard, not quite a half-teacup of soar cream or milk, one-half teaspoonf ul soda, one-half teaspoonful of Bait, and a little nutmeg ; roll thin and bake in a hot oven. PEAcn Leap Yeast. — One large Irish potato, three tablespoonfnls sugar, three tablespoonfuls salt, one and one-third or two dozen peach leaves, three pints boiling water ; peel the raw potato, cut up fine in the water, add the peach leave?, boil down to a quart, have in a vessel the sugar and salt, pour the water in through a sifter, mash the potato through ; set aside until about milk warm, then stir in a cupful of yeast : get by the fire to rise. If made in the morning it will be ready to use at night. Bread prom Pkach Leaf Yeast. — If in winter use from two to thres tablespoonfuls of the yeast to one pint of flour, one tablespoonful of lard, one teaspoonful of salt. If in summer one tablespoonful of yeaat to one pint of flour will be sufficient. Paiutjise Pudding. — Six eggs, six apples, one and a half cups of bread crumbs, the grated peel of half a lemon, half a tea-spoon-ful of salt, a little, .say half a teaspoonful, of grated nutmeg. Peel and chop the apples very fine, then mix the ingredients thoroughly with them ; beat the eggs well before mixing. Boil or steam in a well buttered mould for two and a-half hours, or even three hours. Legion Pie. — Two lemona ; grate off the outer peel ; chop the rest very tine ; put two tableapoonfuls of corn starch in one teacup of hot water, and boil ; when cool add two teacups of white sugar, the beaten yolks of four eggs, then add the chopped peel and juice ; stir well togother ; bake till the crust is done — only one crust ; beat the whites of the four eggs to a stiff froth ; add five tablespoonfuls of sugar, stirring in well ; pour over the pie while hot ; Bet in the oven to brown. Apple Taut. — Peel and core some apples, cut them into slicea, and stew it until tender in a very little water, with a small lump of butter added. Line some round tina with puff paste rolled very thin, then put into it a layer of the apples and then of the quince, with a layer of apples on the top ; sprinkle sugar enough over each layer to sweeten it, put a band of puff paste around the edge and a thin cover over the top ; wet this over with the whito of an egg, and bake it in a moderate oven. Juft before it is eaten it should have powdered sugar sprinkled over it.