RECIPES.

Auckland Star, Volume XXIX, Issue 184, 6 August 1898, Page 3 (Supplement)

RECIPES.

. ,A Pple Fritters.—-Two eggs, a cupful i w s milk, a cupful of flour, half a pound t^ apples, a teaspoonful of baking i $°^%, a pinch of salt. Beat the eggs | very light, add the milk to the ; F°?r with the salt, and when smooth 'Kin the baking powder. Peel'and P ■-.*°re th e apples and chop them up W"hiix into the flour, etc. Drop the k ■■•fitters into boiling fat from a spoon, [ let them brown. Serve powdered mb sugar. Ihiehess Potatoes.—Take five cold ij^ed potatoes grated. Mix five level Wespoonfuls of flour, one-third .tea*P°ofl of baking powder, and one tea&PQonful pi salt. Add these to the Matoes with one cupful of milk and .^9; well-beaten eggs. Have ready a ; r*"of smokrag fat, and drop a spoon- |, j& °^ *ne mixture in, one at a time. ';. : ' **j until a delicate brown; drain and ;; To be just right be sure s; j~e potatoes are mealy, eggs well- |^*- n > mixing thorough, and fat I Poking hot. " s Peanut Wafers. —Stir to a cream *ne-half cup of butter and one cup of inff 1" 5 a(^ three-quarters of a cup of |j rffl*i two scant cups of flour into i "^ch has been sifted one teaspoonful P -°j Jating powder, and a teaspoonful ;F Manilla. Turn a baking pan upside V*ll, wipe it very clean," butter;'it, j^d spread over it, using a knife to * tV" smooth and even. Sprinkle ;rjs thickly with finely chopped or '■ •«! ■ peanuts, and bake in a moderate j-?^ until lirown. As soon, as the tin „ taken from the oven, cut the cake y^iqUares, lift carefully from the tin, ?. ■ place on the moulding board to ?°J- Keep in a tin can to preserve i suei* crispness. r4 ._ UjuL^i ~... , tl ,, i&'iiiM- ■ *~■ ■■'■.;■.•■■..'v■■■■■■■.,.