HOUSEHOLD RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 661, 10 February 1909, Page 7

HOUSEHOLD RECIPES.

Specially Written for this Column. ALL RIGHTS RESERVED. Crystal Palace Cream. Ingredients : 1 pint sweet jelly, ] pint strawberries 11 gills cream, 2 tablespoons milk, 1 tablespoon castor sugar, carmine. Method: Set some jelly in bottom of mould, put in a few strawberries, points down. When jelly is set put a smaller tin in centre. Make a border of jelly when full, put on ice till quite linn, put warm water in centre of tin. empty out, draw tin out. make mixture for centre with gelatine, sugar,

and milk. Soak gelatine in milk. Stir over fire till dissolved, slightly whip cream, add gelatine, sugar and carmine to it, and any chopped strawberries. When cool pour in centre of mould. Set on ice till firm. Turn out and garnish with chopped jelly.

Prune Jelly. Ingredients: Jib. prunes, 2oz. of gelatine, 1 pint water, rind lemon, 4oz. sugar. Method : Soak prunes two hours in enough water to cover them, at the same time soak gelatine in a gill of water. Peel lemon thinly, put sugar and rind in, remainder of pint of water, and boil five minutes. Take out rind, add gelatine, stir till dissolved, puf. prunes in ,and simmer till soft (about half an hour). When soft take off fire, add juice of half a lemon, and few drops of carmine, pour into a wet mould. When set, turn out and serve with cream or custard. Raspberry Buns. Ingredients: fib. flour, 1 teaspoon baking powder, 4oz. of butter, 4oz. of sugar, 2 eggs, 1 gill of milk. Method: Sift flour and baking powder, rub in butter lightly, then add sugar. Beat eggs well, add to them the milk, pour into dry ingredients, keeping a little back for glazing. Mix into a light dough, turn on to a slightly floured board, divide into 12 or 16 equal parts, knead each one lightly round. Make a hole in the centre! put in this a little raspberry jam, pinch together, enclosing jam. Brush a little egg over top. Bake on a greased oven' sheet in a hot oven for 15 minutes. Oatmeal Cakes. Ingredients: Jib. oatmeal, lj-oz. of flour,- loz. of sugar, £ teaspoon cream tartar, 2oz. of butter, § teaspoon baking soda, good pinch salt, 1 gill water. Method: Mix flour,* sugar and meS together, sift in cream of tartar, melt butter and water, stir in carbonat; soda while effervescing, stir into drv ingredients, and mix into a dry paste. Turn on to a board sprinkled with equal quantities of flour and oatmeal, roll out thinly, and cut into shapes or stamp out with round cutter. Sprinkle 'little oatmeal and flour on baking- tin, and bake in a moderate oven. Serve hot with butter. Cold Cabinet Pudding. Ingredients : 6 sponge fingers, i pint of milk, Joz. of gelatine, few crystallised cherries, 2oz. of sugar, 2oz. ratafias, 3 yolks, and 1 whole egg, flavouring, i gill cream, jelly. Method : Set 1 inch of jelly in bottorn of mould, let get quite firm, set lingers round sides, alternately light and dark side turning outwards. Soak gelatine in part of milk. Make, milk hot, dissolve gelatine in it, beat eggs in a basin, and pour hot milk on. Stir in a double saucepan till it coats the spoon. Put ratafias, scraps of cakes, chopped cherries, and sugar in basin, flavour custard, pour on to biscuits, stir till nearly cold, adding cream last. Pour in centre of mould, and leave till set. Garnish with chopped jelly.