RECIPES.

Evening Post, Volume L, Issue 42, 17 August 1895, Page 1 (Supplement)

RECIPES.

| Banana Salad is mode as follows: — Cut : up your bananas, and put them in a glass , dit-h ; then make a lyrnp of cold water and t sugar, and flavour with lemon or orange L juice, and pour over the bananas. To make it very nice, whip some cream, and cover J the salad with it. 3 Orange Marmalade. — Peel six pounds of oranges ; stew the peel in a little water till quite tender, say, two to three hours ; then cut up the peeled oranges, and put them in r your pan with six pounds of sugar ; then 3 cut up the peel, and add it ; put on the fire, . aud boil for two hours. b A Tasty Dish.— Get one pound of pork c sausages ; take them out of their skins ; r make into bolls; dip in egg and brotd[l crumbs, and fry a light brown ; pour some „ gravy over them, and serve with a border ,t of mashed potatoes. c Fbbnob Pancakes. — Beat up four eggs with a little milk : then add gradually

enough flour to make a stiff batter, sugar to taste, add a little flavouring of essence oi lemon ; butter tome saucers, aid half fill them with the batter ; bake them for teii minutes in a quick oven ; take them out ; put jam between oach, and sorve hot with sugar sprinkled on them. Spice Puddino. — Ono pint of breadcrumbs, one pint of milk, ono egg, ono cupful of raisins, one teospoonful of cinnamon, half teasjpoonful of cloves, half teaspoonful of allspice, quarter teaspoonful of nutmeg, one teaspoonful of melted butter, one-eighth spoonful of salt. Seed the raisins, and cut them in halves. Beat the egg light ; add the sugar and then the milk, and pour the whole over the crumbs ; add the spice, butter, salt, and raisins, stir well, and bake until firm in a moderate oven. Serve with a sauce made as follows : —One tablespoonful of butter, three tablespoonsful of buttered powdered sugar, one teaspoonful of milk, half teaspoonful of vanilla, one teaspoonful of brandy. Cream the butter ; add the sugar ; beat until very light, and add the milk, a little at a time, and then the vanilla and brandy.