Ladies' Column.

Waikato Times, Volume XXV, Issue 2093, 5 December 1885, Page 2 (Supplement)

Ladies' Column.

Cocoantjt Cur Custards.— Ptemovo the shell and dark, hard part from a fresh nut and grate the white portion ; simmer six ounces slowly with a pint and a quarter of tnilk for half an hour. When cool, add the yolkn of three eggs, the white of one, and sufficent sugar (the nweetness of the nut must guide you) to sweeten. A grate or two of nutmeg will improvo it. Bnko in a moderate ovon in small t?ns lined with nice light ptistry. Sprinklo over each, just b?fore serving, a ittle of the raw grated nnt. Nnv-Yrui Cakks. — Mnkoa rough p'jff psste as follows :— Break twelve ounces of lard into a pound of dry flour, mix to a smooth p«Rte with a little lemon juice and about the third of a pint of cold water. The lard must not be crumbled, but broken aa large as a walnut. Hill out the pastry, double into three, again roll out, and let it lie in a con) place for ten rainuten. R'poat thi3 process three times, and it ia ready for uea. Then roll out into a pquare sheet as thin as for tartlets, and cover une half with a rainco nmdo na under. Oae large grated apple of nice flavor, four ounces of chopped raisins, the same of mixed can diod pepl, two onnoes of brown sugar, a good pinch of ground cloven and cinnamon, and a wine glassful of rum shrub ; the whole well mixed. Double the other half of the pastry over, pressing quite flat all round the edgm. Sprinkle with powdered sugar, and mark with a knife into two-inch squares, to be divided after baking, and bake in n. good oven, on a sheet of tin, to a nice pala brown. These are delicious either hot or cold. Chocolatt. Blanc Mwoe. — Yah a half cup of gelatine and three pints of frpah milk in a double boiler, and let them stand in a cool place for an hour. Then put on to boil. Sorapehalf an ounce of chocolate into a small saucepan, and add two table-«pounfulti of augur and one of hot water. Stir over a hot fire until smooth and glossy; then stir into the milk. Now add three table spoonfuls of sugar to the mixture. Stir well, and when it grows frothy take off and Bfcrain. Pour into a mould and act away to hardou. The blancmange phouldbe made about eight houra boforo it is used,. and a1)a 1 ) roon as it is cool it should be put into the ioc -chest. Serve with sugar iuid cream.. Jam ItoiiW.— Well butter a paper and put it on a flat biking tin; pcir the cake mixtnre on to tho pappr very thin, and bake in a hot oven not longer than peven minutes. Turn it out qniokly on a woll-gugared paper ; spread it with jam at once; roll up immediately. To make the cako take three ege^, oue cup of ingar, a half cup of buttor, and milk, and flonr to make apoft batter. Inkxpknsivp Sweets — Many, like the writer, may perhaps have grown weary of tho everrecurring shapes of j^lly and blancmange of every kind and colour which are peen on the tables of almost all who invite " a few friends " to supper at this festive aeaion. A few reoipos are here given which, though qnito easy to follow, will result in artistio and delicious dishe°. Marmalade PuDDisa.- -Fill a buttered pie. dish with thin sHoos of broad and buttor, spread with orange marmalade, pour over a cußtard made with three ounces of sugar and three eggs to each pint of milk, and let it soak for a time, th<m bake in a gontle oven until sot. When cold, turn out, spread some marmalade over the top of the pudding, and make a star in the centre with strips of any kind of candied fruit — red and green if possible— and tho effect will be very pretty. " Prfseuvrd Gijjokk MocijD. — This is often served hot, bat is one of the nicest of cold sweets. A good recipe is this : — Four ounces 'of grated sponge oake ; the same of preserved ginger, cut small ; pour over a quarter "pint of hot milk in which an ounoe of sugar and^the same of butter have been dissolved, and a tabled poonful of ginger syrup. When cool boat in three eggs tod a tableepoonful of lemon juice. Pour into a plain mould or basin, well buttered, and ornamented with fruit; oborries and oikron peel look nioe. Steam for an hour and a half, and turn out when cold. Serve with cream or custard. Lovr GiN'Bßiißiir.vD.— Put into a basin a pound of flour, six ounces of eweot dripping or butter, four ounces of brown sugar, half an ounoo of ground ginger, and a quarter ounco of good mixed apice, or, if preferred, of olovea of nutmeg in fine powder. Rub together until fine, like grated bread ; then add three wellbeaten eggs and twelve ounces of trend o. Beat vigorously; then stir in a small tea-spoonful of carbonate of soda dissolved in a wine-glass-ful of warm water. Stir tho wholo for a minute, then pour into a ahallow square tin, well giea3ed, which must be only half filled, aa it will rise considerably; Bake in n rather slow oven ; nothing containing treacle should be quickly baked. A couple of ounces of finely-shred candied peel or half an ounce of caraway seeds may be added to this by way of a change The reason that gingerbread appears what you term " cIobo" iailuo to the the presence of treacle, For '"crisp" or " snap" gingerbread, add sufficient extra flour and sugar to make it stiff enough to roll iulo a paste, which may be out into squares or rounds, &flfl baked on a greased tin in a gentle oven.