RECIPES.

Hutt News, Volume 3, Issue 27, 27 November 1930, Page 4

RECIPES.

"Thcro wei'e kisses and jellies and j . creams, * Things that give us,, in truth, uglyl dTeams." ALBANY PUDDING-. Grease a bowl with butter, put seeded raisins-and pieces of bread around' ,it. : Mil up witi.?bread and a few raisins. aCake a cxi-stara of two eggs, 1 pint of milk, 2 tablespoons of sugar, a.pinch "of salt, a little grated nutmeg*. Pour over the pudding. Cover with biittered paper.-.Steam one hour. Serve with lemon'sauce. SPANISH OBEAM. One packet of gelatine soaked in half cup of milk or water, 1 «up sugar, 1 quart milk, 3 eggs, pinch of salt, lemon flavouring. Pnt railk on, and when hot, add gelatine, sugar and beaten egg yolks. Cook until thick, and add beaten whites of eggs, folding them in. ! Put in mould and serve with whipped cream. MUFFIN'S. -- Two tablespoons sugar, 1 tablespoon bitter, 1 cup sweet milk, 2 eggs, 1 teaspoon. soda ; 2. teaspoons exeam of tartary, 1 pint flour. Bake in muffin tins. EGG BISCUITS. Sift together 1 quart flour, 3 tafcleepoons baking powder. Eub in piece of butter the size of an egg, 1 tablespoon sugar, and 1 teaspoon salt. Add two well beaten eggs mixed with a cup of milk. (More milk may be required to make a soft dougi). Roll a little and cut with-a biscuit cutter. Bake in a quick oven.