RECIPES.

Evening Post, Volume XLVIII, Issue 66, 15 September 1894, Page 1 (Supplement)

RECIPES.

Rhubarb Bbbk. — Wash and cut half a dozen Bticks of rhubarb, add ono ounce of ginger, one and a-half pounds of lump sugar, one ounoo of cream of tartar. Four over two gallons of boiling water, and when lukewarm add one tablespoonful of barm. Allow to stand 14 hours, then bottle, making the corks firm. Fish Salad. — Wash, dry, and shred a nice fresh lettuce, a bunch of onions, and a little watercress. Take the remains of any kind of cold fish, and arrange nicely on the top of the salad, then pour over the following sauce when cold: — Boil half a pint of milk, mix one tablespoonful of cornflour with a little cold milk, aud pour over it the boiling milk, stirring well over the fire until it boils. Take off the fire. Put in a basin the yolk of one egg, a little salt, pepper, cayenne, one and a-half tablespoonfuls of yinegar ; add the hot cornflour and a tablespoonful of mixed mustard. Beat well. Lettuce Sandwiches. — Wash aud dry a faunoh of crisp lettuce, and boil an egg until hard. Prepare a few slices of thin bread-and-butter free from crust. Take one slice, and lay over it single leaves of the lettuce, then thin rings of the egg, season with salt and pepper, then place another layer of lettuce, and, lastly, another slice of bread, presß and out in triangular shapes ; serve on a dinner-napkin, and garnish with green parsley. Monday's Pudding. — Two ounces of fjpur, two ounces of grated carrot, two ounces of bread? crumbs, two ounces of suet, two ounces of moist sugar, two ounces of currants, and a pinch of nutmeg. Mix all well together, add a little milk and a teaspoonful of baking powder. Put into a .greased monld sprinkled witlj 'angar, and boil one and a-half hours. JfOBifANDT Pudding. —Soak three ounces of stale sponge cake in four tablespoonsfijl of sherry, beat with a fork, add four tablespoonsful of cream, half s teaspoonful of

vanilla, beat up two eggß with two ounces of sugar, boil one thud of a pint of milk, and pour over the other ingredient* Stir well, and pour into a greased mould, and steam three quarters of an hour. If preferred, this pudding may be ca r en cold, with wine sauce.