RECIPES AND HINTS.

Dunstan Times, Issue 2483, 31 May 1909, Page 8

RECIPES AND HINTS.

Rolled Neck of Yeah—Four pounds of the best end of tho neck of veal, some fat bacon, parsley, seasoning, and, if liked, the grated! rind of a lemon. Take away all bones from the meat, lav it flat, and scatter thickly with chopped parsley, crated lemon rind, and salt and pepper to taste. Slice the bacon, and lay it on the lop. roll up the meat, and tie it tightly. Dredge well with flour, put it in a moderately hot oven, and roast quickly 'for about, an hour and a half, basting frequently. Put the veal on a very hot dish, pour some good brown gravy over it, and serve.

Baked Beefsteak Pudding—Cut into neat pieces a pound l and a-half of tender steak, and season with salt and pepper. Make a batter with six ounces of flour, two eggs, well beaten, and not quite a pint of milk. Pour a little into a. piedish, put a layer of steak on it, then a layer of ox kidney cut in slices; more steak, and the remainder of the kidney, etc. Season again with salt and pepper; pour over tho remainder of the batter, and bake for an hour and a-half in a hot oven.

Cornish Patties.—Take half a pound of buttock steak, half a pound of potatoes, one onion chopped, pepper, and salt to taste. Chop all the meat and' potato into small pieces. Roll out some light, plain pastry to quarter of an inch in thickness, and out into pieces 6in or Tin square. Set a pile of the meat, potato, and seasoning in the centre of each piece of pastry, fold the pastry over the meat, joining it by pressing the edges together with the finger and thumb. Bake for half an hour in a steady oven. Norfolk Dumplings.—Sieve together a pound of flour and a teaspoonful of salt. Make lukewarm a quarter of a pint of milk and an equal quantity of water, and add them gradually to an ounce of yeast, and pour gradually into the flour and mix into a dough. Put the dough into a deep basin, cover it with a cloth, and put it in a warm place, out of a draught, to rise. When it has risen well, shape it into small balls the size of a duck’s egg, and boil for one hour. Serve with golden syrup, jam, or butter.

French Rice Pudding.— l Quarter pound of ground rice, two cupfuls of milk, two tablespoonfids of sugar, three eggs, one tablespoonful of butter, two tablespoonfuls of sultana raisins, half a teaspoonful of vanilla extract. Boil the milk slowly, sprinkle in ground rice, boil till thick about six minutes. Remove and add sugar and butter. Mix well, cool a little, add eggs well beaten, extract and raisins, stirring them into the mixture. Butter a pudding mould, pour in the pudding ; bake for one hour in a moderate oven. (Serve with lemon sauce.

.Sponge Cake Fritter's. —Crumble up three stale sponge cakes and pour over them half a teacupful of boiling milk, and stir in ; after it has cooled add a tahlespoonful of pastry flour. Cover over for a quarter of an hour, and then bent till cold, adding the yolks of two eggs. Beat the whites' to a stiff froth, add to the mixture. and lastly, of cleaned currants rubbed in flour. Mix all the batter thoroughly, and drop a spoonful at a time into boiling lard, and fry a golden brown. Drain quickly, pile on a doyley, and scatter castor sugar over. To Clean Feathers.—To clean white or light feathers, lay the feathers flat on a clean white cloth, then rub wheaten flour well in. After doing this, shake out the flour. Hold the feathers for a few moments to the fire, shaking all the time, when they will look-equal to new. The Milk Cure.—There is no better cure for tiredness than a glass of hot

milk. It nourishes and strengthens et the same time. Tepid milk is no good at all. It should be sipped when veryhot. To drink it fast destroys the good effect. Bright Silver. —'Silver that is in daily use may be kept bright by placing it occasionally in hot borax water and allowing it to stand an hour or two. Rinse with clear hot water, then wipe with a clean, dry towel. Cocoanut Puffs. —Use the whites of three e<rgs, one cup of white sugar, one teaspoon vanilla, one cupful cornflour, and two cups shredded cocoanut. Beat the whites stiff, then add sugar, and heat over hot water until it forms a crust on the bottom. Remove from the hot water, and add the other ingredients; then bake <n greased tins in a hot oven. Soda Scones.—Rub Boz of butter into ijdb of flour, add one teaspoonful of bicarbonate of soda, and stir in sufficient milk (sour milk is best) to make a paste. Turn in on a board and roll it about an inch thick, cut it into small rounds, and i bake a light brown in a quick oven. Old Ribbons New.—Ladies may make their old ribbons look as good as new by washing them in cold suds and ironing them just before they get dry. A piece of linen should be placed over them before passing the iron—which should not be too hot—over.

Maidenhair Fern.—To preserve cut maidenhair fern for some days, before placing the fern in water hold the end oi each stalk in a candle for a moment. This will prevent it from fading eo quickly