COOKERY RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 446, 3 November 1904, Page 7

COOKERY RECIPES.

BLANC JYIANGE. Ingredients: 1 pint of milk, 2 tablespoonfuls of arrowroot, 1 tablespoonful of sugar, flavouring (peach loaves, bay leaves, or essence). Method: Blend arrowroot with a little milk, and put remaining milk on to boil. When nearly boiling add sugar and flavoring, stir in the blended arrowroot, and continue stirring till it boils. Cook for 3 minutes, pour into a wet mould and let it cool and set. STEWED APPLES. Ingredients: 6 apples, J pint of water, 6 cloves, \ lb. of sugar, thin lemon rind. Method: Peel, quarter, and core the fruit, make a syrup by boiling sugar, water, lemon rind and cloves. Put tho apples in and cook very slowly without breaking till quite tender. Lift out carefully on to'-« glass dish, strain the syrup, color with carmine, and pour it over the fruit. KMUBARB FOOL. Ingredients: 1 bunch of rhubarb, \ lb. of moist sugar, \ pint of water, 1 gill of milk, thin rind of half a lemon. Method : Out rhubarb into small pieces, stew gently with sugar and water and lemon rind until quite tender, rub through a sieve,, stir the milk in well, and serve in a glass dish when cold.