HOUSEHOLD RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 695, 29 September 1909, Page 7

HOUSEHOLD RECIPES.

Specially written for this Column. ALL RIGHTS RESERVED. BAKED APPLE DUMPLINGS. Ingredients.—Apples, Puff or Flaked Pastry, Cloves. Method.—Peel the apples very thinly ( and put two cloves in each. Roll the pastry very thin, cut into squares, put an apple into each and bring the corners of the pastry together on top of apple, brush with eggs, strew sugar over, and bake £of an hour. Serve with butter and brown sugar. FLORENTINES. Take some good puff pastry, roll out thinly, and bake a light brown in a fiat tin, or on paper on the shelf of the oven. Then spread with raspberry or apricot jam, and over that spread the white of an egg, well beaten, and stiff wih sugar. Sprinkle chopped almonds ove it, and harden in a moderate oven. When -cold, cut into small squares. ORDINARY PASTRY FOR MEAT PIES. Ingredients. —One pound of flour, 10 oz. of good dripping, juice of a half lemon or a teaspoonful of vinegar, 1 small teaspoonfud of salt, enough water to form a firm dough. Method.—Cut the dripping in pieces into the flour; do not rub it; make a well in the centre of flour, mix tht lemon juice with about i£ gills of water (it may take a little more), and make into,a dough. Turn on to a board, and roll five times; put into a cool place fo an hour, covered with a damp cloth, and bake in a qudck oven till the pastry has risen; then cover with papers, and finish cooking.

FRENCH PASTRY. —Twelve ounces of flour, 4$ oz. of butter, 4b oz- of lard, rather more than a gill of water, a pinch of salt. Method. —Rub the flour and lard together until free from lumps; mix with the water, turn on a board, roll, and spread with half the butter; fold over, "roll, and spread with the rest of the butter; roll again once, fold up, put on a plate, cover with a basin, and let it stand for at least two hours in a cool place; roll out and use as required. The last rolling should be very thin, as it rises very much.

SUET PASTE. Ingredients.—Qne pound of flour, 3 oz. of lard or butter, 8 oz. of suet, a lemon, f of a cup of cold water, a small teaspoonful of salt. Method.—Rub he flour and butter together, and mix into a dough with the water and lemon judce; put the suet through a sausage machine, and roll into the flour into flakes f then put on the dough, and roll and fold up till it is all used. Leave for a hour in a cool place, and it is ready for tree. Suet paste should always be eaten when hot.