HOUSEHOLD RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 699, 27 October 1909, Page 7

HOUSEHOLD RECIPES.

Specially written for this Column. ALL RIGHTS RESERVED. RHUBARB MOULD. Rhubarb mould is a nice cold dish for suppers or luncheons. To make it. cut up in one-inch lengths as much rhubarb as will fill a quart measure; then stew three-quarters of a pound of sugar, and the thin yellow peel of a iemon. with the rhubarb. Dissolve fTalf an ounce or more of gelatine in two tablespoonfuls of hot water, and mix this with the hot rhubarb. When nearly cold, pour the mixture into a wetted mould, and when set, turn it out and serve with custard. "ITALIAN" EGGS. Another cookery hint concern breakfast eggs. In the household above mentioned they are cooked in Italian fashion —that is, they are baked instead of poached in the ordinary way over the fire. Into the egg-poached, or on to a plate, is put a small piece of butter, and this is placed in the oven till melted. Then on to it is broken the egs; to be cooked, which is left in the oven till set and is served at once, with pepper and salt. MADEIRA CAKE. The following is an excellent recipe for Madeira cake: Cream together Jib. of butter and the same weight of sugar and four eggs, previously beaten together with three or four tablespoonfuls of milk. Mix well, then add ilb. of sifted flour, very lightly and gentlv. stirring it with a tablespoonful of Maderia or sherry. Sometimes it is reckoned an improvement if a tablespoonful of baking powder is added to the flour. The cake requires ij hours' baking in a moderate oven. GINGER BISCUITS. To make ginger biscuits take 20Z. of butter, |lb. of treacle. 6oz. of flour, 2 teaspoonfuls of ground ginger, half a teaspoonful of baking powder, and ioz. of brown sugar. Melt the butter and warm the treacle, mix both together and add them to the dry ingredients. All must be thoroughly well mixed and then rolled out to a quarter of an- inch in thickness, and the paste cut into biscuits and baked on a well-greased tin in a moderate oven till the colour of the confectionery is of a rich dark brown. A PUDDING FOR THE NURSERY. A hint for a nice pudding is usually acceptable to those who have a familv to cater for. and the following is well worth remembering, as it is the recipe of a simple but delicious pudding; moreover, it is particularly useful in using up scraps of bread, which accumulate so quickly in many households. Here are the directions :—Soak about half a loaf, or its equivalent, in pieces, in a little water; beat it up to a pulp, and mix with it the rasped rinds of two or three lemons. Then add two well-beaten eggs, and thoroughly mix all together. Line an enamel basin (well greased) with a thin crust of paste and spread the latter with jam; then put in some of the bread mixture, some jam on top of that; then more bread, and so on until all is used up. Bake the pudding in a slow oven for two hours, and when cooked, turn it out on to a dish and serve. It is as nice cold as hot. and is a pudding much liked in the nursery.