RECIPES.

Clutha Leader, Volume XVII, Issue 833, 4 July 1890, Page 7

RECIPES.

Paste for Custards. — Rub with -|-lb of flour 6ozs of butter ; beat two eggsand add three ta-blespoonfuls of cream, and with them mix to d paste. Lot the paste He on the slab for an hour, when ifc will be ready to roll out thin for lining custard dishes. Sponge cake that has become dry may Vie cut into thin slices and be toasted. It is delicate and really nice with tea. Slices of stale sponge cake have been browned in the oven and been served to unsuspecting people as Italian rusks, and have been eaten with realish. Light Suet Pudding. — Chop finely of beef or mutton suet, and mix it with fib of flour ; add a quarter of a teaspoonful of salt, mix a well-beaten egg with a gill of milk, and stir into the flour and suet, which should form a thick batter. Flour a pudding cloth, lay it in a basin rounded at the bottom, and pour in the pudding. Tie it up tightly, and boil for two hours. To be eaten with jam or sweet sauce, or lemon and sugar. Cocoanut Pudding. — Take the weight of three eggs in butter, castor sugar, j flour, and grated cocoanut ; beat up the butter with the sugar, add the flour and cocoanut, a dessertspoonful of roscwater, and the beaten e^us : butter a mould, pour in the mixture, cover the mould, and tie it in a cloth ; put it in a saucepan of boiling water (with the water just up to the rim of the mould) and boil it for two and a-half hours. Serve with sweet sauce. Paradise Pudding. — Paradise pudding is made of six eggs, six apples, a cup and a half of bread-crumbs, the grated peel of half a lemon, half a teaspoonful of salt, a little, say half a teaspoonful of grated nutmeg, one glass of brandy, and sugar to sweeten. Peel and chop the apples very fine, then mix the other ingredients thoroughly with them ; beat the eggs well before mixing and lastly stir in the brandy. Boil or steam in a well -buttered mould for two hours and a half, or even three hours. Sorve with wine sauce. Veal a la Bechamel. — Roast fillet of veal is sometimes stuffed with oyster or mushroom forcemeat, and served with good bechamel sauce ; or the best end of the neck is roasted and kept well basted, first with butter, then with bechamel, and served with bechamel round it. Blanquette and fricassee of veal (both rechauffes) are excellent with bechamel. Bechamel itself is simply a rich white sauce, made by mixing good, well-flavored white stock with an equal quantity of cream or rich milk, previously thickened with a little y ine flour. Delicious Chocolate Creams. — Take 1£ gills of cold water and mix with it smoothly 2oz arrowroot and 12oz of fine white sugar. Boil about 10 minutes, stirring all the while. Take off the fire and stir till a little cool ; put in a few drops of vanilla and stir till it looks white and dry, as if graining ; then knead it in your hands as you would bread, when it will soon assume a creamy consistency. Dust your paste board with a little arrowroot, cut" the cream into pieces, roll into little balls and put them aside covered with a damp napkin. Cut up a cake of chocolate and melt it over steam (you can put the basin over the tea kettle) with a spoonful of hot water to set it going. Boil the balls one by one in the melted chocalate and put them on a buttered dish to harden. Tea Cakes. — Three eggs, Goz of sugar, lib of flour, 3oz of currants, one large teaspoonful of carbonate of soda, one of cream of tartar, one gill of cream, or a little more, or a little milk can be used instead with the gill of cream ; mix the soda with the cream of tartar thoroughly into the flour, beat up the eggs and sugar, add the flour by degrees, and the other ingredients, make the paste just stiff enough to roll out on a board, cut into rounds, bake in rather a quick oven," brush them over with milk to give them a glaze before baking.