Housekeeper

Alexandra Herald and Central Otago Gazette, Issue 379, 13 August 1903, Page 7

Housekeeper

- - VERMICELLIPtrDDINGK I SOgIMMER for ten minutes about four iSijfc) ounces of vermicelli in a pint of SOl milk (do not let it boil). Take it from the fire and stir in half a pint of cream, four ounces of butter, four ounces of sugar, the yolkß of four eggs well beaten, you may flavour with mace, cinnamon or bay leaf. Pour into a well buttered dish, see it does not boil, or the pudding is spoiled. A PLAIN SPANISH FRITTER. Cut the crumb from a stale sponge cake into lengths the size of the finger, then soak them in the following mixture : <&eam flavoured WttKHaufiheg, sweetened with*stfgar, into which has been thrown a well beaten When nicely soaked*, fry them boiling ''-afreet frit? Drain upon kitchen paper. ' When ready,; arrange in a gjaea difh- and upon each» one place candied fruit, or you may spread with jam, or screen with whipped cream. A SAVOURY FRITTER. Slice some par-boiled potatoes very thin, then dip into a rich thick batße?, and fry in boiling fat, take up and drain. Cover every ono with some kind of minced meat well seasoned, and set-before, the Are previous lb dishing, If the meat is raw it must be put upon the slices of potatoes. Roasted f Orate four "ounces of fat cheese, then .mix it with the yolks of two add four ounces of j brdadarutnbsj «and Beat the whioie into a desstrtspoonful of mustard, and some salt and pepper. Spread the pasta on toasted bread,.snd, aftor browning before the fire, serve hot. y, A SAVOURY, MORSEL. { . , Prepare the previous day some good rich paste and set aside in ..flour, also, prepare* some fish forcethefef, *and' colditei •mains will j answer the purpose, bnt it must not only be seasoned well, but well flavoured also, a little rich stock will do with a small quantity of anchoVy*'added, ' Ntit out the paste very thin to the.size of ithe palm, .gfjtna iliandt itfdvsesr with the fisu forcemeat, roll it up and fry jin boiling fat. Drain upon kitchen papar, then arrange onr«"4alsl v lg , arnisHing <wW parsley. 1 •I'iiiiW | DES FONDIS. Ll iptftf a'pirjt of milk ufto. 48f|K*epan fkhd 'orie-ounce, pf buffer pram. St fait, thenatiri.ia by degrees a tablespoon of QYppthe ifirejpimfira iaside and a pound'of 'giated cheese ana tho yojks of whites of two well beaten eggs'." tWfeori pdrfoctly blended, add to it half a pint of cream and the whites pf six eggs ; beaten,.tea froth. ktimtt} three parts,' then bake in a slow oven.