The Housekeeper.

Evening Post, Volume LXXI, Issue 47, 24 February 1906, Page 11

The Housekeeper.

j USEFUL RECIPES. Plum Pudding Pancakes.— Dissolve nn ounco of butler in rather less thnn half-a-pint of warm milk, then stir in by dogrocs half-n-ponnd of dry sifted flour ; when it is perfectly smooth covor tho basin nnd lenvo tho bolter untouched for two hours. Whip the whites of two eggs to n very stiff froth, nnd when the batter is required stir thorn lightly into it, Havo ready somo rounds of plum-pud-ding, about tho si/.o of a teacup And not too thick, dip them into tho batter and fry thorn In plenty of boiling fat j drain tho pancakes thoroughly, and servo them on n, hot dish covered with a d'ovley, with some enstor sugar nixed with a littlo powdorod cinnamon sprinkled over thorn. Italian 'Outlets,— -Tiikc a qunrt of milk, scnld it, nnd thon stir in enough Indian menl to mnko it thick. Stir whilo it ■cooks, and bocomos quito smooth. While stirring ndd two heaped tablesnoonfuls of grnted cheese, nnd cook for nn oxtra five minutes. Turn tho batter info a large plate nnd bake for fifteen minutes, then lot tho polenta (as tho Italians call it) got cold. Turn out on to it bonrd. out slices of nbout hnlf-an-inch thiok, and divide each into round cakes of nny si/,o preforrcd. Take the dish .on which you wish to servo tho cutlots, and arrange tho pieces on it in a circle, ono overlapping tho other Pour somo run buttor on each, nnd scatter grated chocso over. Brown in a quick ovon and sorvo hot. Egg Salntl.—Cook hfllf-a-do«ou eggs in boiling water for ton minutes, then pjungo them into cold wnter, and whon cold peel them and cut' them into qunrtors., Wnsh nnd cleanse a lottuco and a, bunch of wnteroross, nrrange somo of each nt the bottom of the Balnd-bowl, and then a layer of eggs, Pour ovoi nil Homo mayonnaise saucct Mock Hare.— One pound of beef, ons pound of pork, a Httlo salt, a teacupful of bread-crumbs, and two eggs. Tho meat to be minced Mid mixed togethor, mid^mado into a long shape like, a haro. Bake one hour. Uncooked moat is best. Lemon Sauco.— Ono lemon, ono ounco lump ■ sugar, half-pint boiling water, ono teaspoonful urrowroot, ste drops cochineal. Method i Rub tho lomon in a cohrso oloth, and then rub off tlio thin yellow rind with tho lumps of sugnr. Place the nrrowroot'in a bnsin nnd moisten it with tho juico of blio lemon. Add the lumps of sugar, pour ovor tho boiling water, pour alt Into ft saucepan, and boil for Ats minutes. Add tho cochineal, and serve*