RECIPES.

Clutha Leader, Volume XVII, Issue 834, 11 July 1890, Page 7

RECIPES.

Scrap pudding. — Any little pieces of chopped cooked meat, of suet, |-lb of flour, an onion chopped very small, pepper and salt ; mix all these ingredients in a basin, moisten with very little stock — just sufficeintto make the mixture cling together, but ib must not be wet ; place in a basin, tie a cloth over it, and boil for four hours. Brawn. — Procure a pig's head which has been in salt not more than three or four days. Wash it and put it; in sufficient cold water to cover it well. Let it cook gently for about three hours until quite tender, then take it out, remove bones (which should come away quite easily), and cut up the meat into saiall pieces, putting it iuto a basin, which should be kept hot over boiling water, or the brawn will set too soon. Season with pepper (no salt), and a little powdered mace and sage if liked. Put into a pressing tin, if one is at hand, and pour over the meat about half a pint of the liquor in which it was boiled. If a tin is not to be had, an earthenware mould or piedish will do, provided a heavy weight be placed on the top. The remainder of the liquor will make excellent pea soup, with the addition of a little more stock. Hot Cakes for Afternoon Tea. — Mix together lib of flour, one teaspoonful baking powder, a pinch of salt, and, if liked, a little sugar ; then rub into it it 2oz of butter, and make it into a dough with about half a pint of skim or buttermilk ; work the dough as lightly as possible, roll it out about fin thick, cut it into cakes with a tumbler or. a cutter, bake in a moderate oven, and when, done pull the cakes open with two forks, butter well inside, put them together again and serve hot. Another version is to make the ingredients into a batter just stiff enough to run, and drop this by spoonfuls on a well greased baking tin and finish off as above. Very simple Bread Pudding. — Put loz castor sugar ond butter in a tin dish over the fire ; keep stirring till it begins to turn pale brown and makes caramel ; remove from the fire. Boil half a pint of milk in a saucepan, put a piece of bread in the milk, and beat it up with a fork. Then pour the bread and milk carefully into a shallow tin dish without stirring the sugar. Bake for 20 minutes, turn out on a dish, and serve at once. Any flavoring can, of course, be put if liked. Dough Nuts. — -Mix with three cupfuls of flour three teaspoonfuls of bak-ing-powder, and half a teaspoonful of salt. Pour in enough water to make it a little thicker than batter, and drop into boiling fat about the size of an' egg. Fry for about 10 minutes. Potato Chowder. — This is a nice dinner for a busy day. Cut half a pound of salt pork into thin slices and fry slowly, a very light brown ; add *ive sliced onions, and let them color slightly ; peel and slice — dropping the slices into cold water — .two quarts of potatoes. Put a layer of these in a deep kettle ; then a thin layer of pork and onions ; season each layer with salt and pepper, and dredge with ffour. When all the ingredients are used v cover with two quarts of hot water, let' it come slowly to the boiling point and cook 40 minutes, or until the potatoes are donp. Minced parsley or young celery is a desirable addition.