USEFUL RECIPES.

Auckland Star, Volume XXXVII, Issue 87, 11 April 1906, Page 8

USEFUL RECIPES.

Orange Short Cake.— Two and a i,,!. cups milk, three large, tablespoons creaT two teaspoons cream of tartar one W spoon soda, little salt. Pour this nurm™ " on a quart or lib flour,mix soft 'and w in very hot oven. Slice, some : oranc« very fine, and sprinkle with sugar Ctot short cake, and spread the orange in lav ers with a-little cream. ° ** Salad.—Peel .five oranges'" cot them carefully into.pieces,- and- pour over them a hot syrup made of one cup sum, to 1* water. To be eaten with a.spoaW cake or any light pudding. •"?•/":-■ Orange Ice.—The juice, of six.oranses. and grated peel of three, juice lemons, two cups sugar, one -hint''-"ni ""'■*•' water. Mix and freeze ™ r Orange Jelly.—Soak a packet:«laW ; m a half-pint cold water for one hour add juice. of three lemons, 21bs sugar anda quart boiling water. .When dissolved adfl a pint orange juice, strain and set in cobl place to harden. Eight- oranges usnallv makethis. - - -. i? Orangeade.—Peel 15 oranges' Udalr and boil peel with Jib loaf sugar in a pint of water. Press orange-; juice flunuen a hair sieve into a jar, add L} quarts **ter strain the peel mixture, add to this nut in cool place. - ' F "Orange Pudding. s '—Peel and cut fivi sweet oranges into thin slices, take out seeds, pour over a cup of sugar.let apint of milk get boiling hot by r setting, M -» pot of water, add-yolks three -eggs well beaten, one tablespoon cornflour mads smooth with cold milk, stir allsthe,ttnn until it is thickened, then pour Over fruit. Beat the whites to a stiff froth, adding a tablespoon sugar spread over tppTf or frosting, set m oven to harden; Tins put ding is best eaten cold. .

CREAM OF CELERY SOUP.

One and a-half cups _ of celery, om pint water, one cap. milk, one can creamy two tablsspoonfuls butttr; qnar. ter cup flour, half - teaspoomiil salt, one-eigth teaspoonfulrwhite pep. per, half teaspoohful bnion. : juice., Cook celery in boiling water until very soft; press through a strainerj add to hot milk. Make a white sauce; add hoi cream and seasonings.*,.?;"-/ r ■ ; HOT BISCUIT. i

, Sift together, two cups of flour, - fpujp - level teaspoonfuls of baiang-powder and one teaspoohful of salt. Add to this three level tablespoonfuls oflnjtter, : working it into the. flour,; Pour in three-fourths of a caj• pinulkand mv£ % to a dough. Place son au..well-flourerflf a ! -board," roll '.to abdntthaS' ( an inch ana cut out in rounds. Bake in a very hof 'oven'for fifteen "minutes, Break apart j and butter.

CEEAMED TOMATO SOUP.

• Put a cupful of tomatoes mto,:avsaiicftiipan with a small onion: chopped finSf and cook half an ho.ur after; the boil begins. Strain and riibttopiigh;a;colah« J' der and return to the: Season with pepper, salt, and a teaspoohful of whiti : sugar. Stir in by .degrees-two table* 'spoonfuls of butter,: cut upland into two tablespoonfuls of flour. Havt ready in another saucepan a pint of boit; ing milk in which has: been at bit of soda not larger than a pea. Let ! the soup, simmer for threelnitautes butter and flour go-inj stirring well andjcoften; pour; into a 'tureenj-.add-the'boily-. ing milk, mix well and send to table; „ If milk and tomatoes > they will be likely to form a curdle* compound, in spite of the soda.